0:11

welcome to recipe club the

0:13

podcast where we debate the best way

0:15

to could be things you want to eat this

0:18

is the only show so

0:20

far as we know where you

0:22

the listener can submit a recipe

0:24

so that three of america's

0:27

purple list most trending

0:30

cooks can cook

0:32

it for you then screw around

0:34

with it using our proprietary wheel of death

0:36

behind me what's going into our

0:38

little game today will

0:39

everyday my name is chris yang i'm hosting

0:42

this podcast with two

0:44

of my dearest friends here which

0:46

one of you as a prayer

0:48

krishna a

0:50

long time oh gee recipe club

0:52

reggie is in fact sitting in for

0:54

my normal cohosts dave chang today so you

0:56

will be playing the role of dave

0:58

chang

1:00

and joining us in studio

1:02

is our featured guest were g

1:04

rachel kong who has also

1:06

played the role of they've changed before let me let

1:09

me ask you this korea when you're

1:11

i'm where were you when you got the call

1:13

that you know you're can be go on stage they you know

1:15

it's the understood the understudy event called

1:18

under study for yeah when you are where

1:20

it will you doing when you got the call like hey dave

1:23

sick we need you to stand in for dave

1:25

have you been practicing your lines would walk

1:27

me through your get give give you a little get

1:29

ready with me day for pre at the understudy

1:31

for dave

1:32

it was actually now at the end of

1:35

september and

1:39

where was i think i was at home i was about

1:41

to head out on a trip

1:44

to a wedding when i got

1:46

the call and

1:48

ah you know i went out

1:50

and bought a nondescript baseball

1:53

cap ah an jacket

1:56

a five dollar t shirt

1:58

a thompson lot

3:04

The

4:00

Guardian Food Network, Priya

4:02

Your Own New York Times declared it the tuber

4:05

of the year I

4:06

believe in 2020. Beating out other tubers?

4:08

Wow. It was a

4:10

mad race.

4:13

There is a lot

4:15

to be said for tubae as a trending

4:17

ingredient. Tubae! He said tubae. Tubae

4:23

or not tubae. That

4:25

is the question. Shit. That's why

4:27

it's such a good trending ingredient. That is good, yeah. If

4:30

we only still had a magazine because of the puns. Just

4:34

the ube issue. We could definitely do an ube.

4:36

If we had to continue to make Lucky Peach, we would definitely

4:39

be doing the ube issue right now.

4:40

100%. It would be like

4:42

a big purple

4:43

cover, the cover of Guiness. Priya,

4:47

do you cook with ube? What

4:50

is your ube experience?

4:52

I don't think I have cooked with ube, but

4:54

I'm pretty sure Seth has baked with

4:57

ube before. Maybe ice cream?

4:59

I'm not sure, but he's very

5:02

ube

5:02

curious. Hmmm.

5:06

Sorry, I don't know if I can continue. It would

5:08

keep saying ube curious. I don't think I

5:10

can keep making this podcast. My

5:13

point is this. For

5:16

the tuber of the year, exploding

5:19

trend of 2023, we have

5:21

three people who are pretty in touch with

5:24

food and cooking. None of which

5:26

have ever cooked with ube. I don't

5:29

really know. I guess

5:32

do you feel like this trend is real or is it just a total

5:34

fiction?

5:37

I think it's totally real. I have seen

5:40

ube at many

5:42

restaurants across the country. Ice

5:44

cream shops, dessert places. I

5:47

think it's similar to

5:49

how matcha became huge. I feel

5:51

like people love almost

5:53

the color more than they love the flavor. Also,

5:57

Trader Joe's sells them as purple

5:59

sweet potatoes.

7:52

And

8:00

it cannot be defied

8:01

but that's the thing is that while is that seafood

8:03

city? There were so many things that were

8:05

like ube flavored, you know, you could

8:07

get a pancake mix You could get ube

8:10

cookies. You could get chips. There

8:12

were so many things And

8:14

I found frozen ube and like frozen

8:16

whole ube, but it was just like the

8:19

fresh the fresh root

8:21

did not seem

8:22

to Yeah, it eluded

8:24

me. We could not find the fresh root either.

8:26

I

8:27

Have a theory in which do you

8:29

think that maybe many ube products

8:32

like pumpkin spice products? Yeah, like

8:34

contain no ube. Yes, and

8:37

in fact, I did look at there's like an ube

8:39

extract Or

8:41

you know like sort of like vanilla extract type thing

8:44

and I looked at the ingredients and it said

8:46

Something like this is the McCormick

8:48

brand ube extract said something

8:51

like natural like

8:54

sweet potato Like

8:56

it was just some kind of compound that mimicked

8:58

sweet potatoes, but wasn't ube and

9:01

then coloring

9:03

Ube is Tagalog the

9:06

Tagalog word for this whatever whatever this tuber

9:08

is that cannot be described or named.

9:11

It's it's It's what is

9:13

what's the word for this? It's

9:15

ineffable Ube

9:19

is ineffable make that t-shirt What

9:22

was Dave trying to say the other day Oh sublimation no,

9:24

what was he saying? I forget something like sublimation.

9:27

I don't know he was trying to

9:28

It

9:31

was also ineffable yeah, what

9:34

can either of you? Describe

9:36

to me the flavor or

9:38

just for somebody out there who has no idea what we're talking

9:41

about Who's heard us say ube curious 17

9:43

times and doesn't know what this is? It

9:46

is all always said is it's a dark

9:48

skinned purple fleshed Not

9:51

sweet potato yes What

9:55

do you guys describe the flavor of ube or

9:57

any of these various foods you're seeing at

9:59

restaurants pre other

11:54

reason.

12:00

It's like just like an island food

12:02

but I guess it's a different thing. But the

12:05

purple-ness is crazy. The purple-ness is undeniably

12:08

beautiful I think. Although when I made

12:10

mine I lost all

12:12

purple-ness to my Ube. Anything

12:18

I try to make colorful just turns out into like sucks

12:21

the color out of the universe. It's

12:24

just like an all-consuming color monster. And

12:27

we got like actually a decent number of submissions

12:29

when we put this out to our audience to give

12:32

us their Ube recipes. So

12:34

we got a Ube Bask

12:36

cheesecake from Ankitah, Krishnan,

12:39

Ube cookies and Ube cake from Cecilia

12:41

Wong. Oh god. Ginatang

12:44

Bilo Bilo from Leanne Cruz,

12:47

Horchata from Hugo Ta, Sweet

12:49

Potato, Haupia Squares from

12:52

Brandy Yamada. We

12:54

debated this last time.

12:56

Which one did you choose Rachel and why did we do

12:58

that?

13:00

I chose the Sweet

13:02

Potato Haupia. Haupia?

13:05

Haupia? Haupia? Haupia?

13:08

We're sorry. Haupia

13:10

Squares.

13:11

I think the other contender for

13:13

me was the

13:14

Gilatang Bilo Bilo because

13:18

that was a dessert soup which

13:21

I

13:22

you know grew up with and have some affinity for.

13:25

But just knowing our recipe

13:28

club format

13:32

I thought

13:33

you know this tart seems

13:36

there's more components it seems like we can play around

13:39

with more things and

13:41

it also seems like mildly seasonal

13:43

you know it's sort of like a it's a

13:45

little like pumpkin spice in a

13:47

way

13:47

like gourd base or a tuber

13:50

based dessert

13:50

gourd I feel like gourds and tubers

13:53

are in the same

13:54

not

13:56

literally the same family careful

13:57

that so far we're calling sweet

13:59

potatoes They were saying Gourds and Tubers

14:02

are the same thing. I

14:03

was just saying that they have like, you know,

14:05

like you just have some like earthy sweetness

14:07

from

14:07

both. Yeah, you said

14:09

that. That's a stereotype I am not

14:12

willing to put out there for a Gourd.

14:13

But it's, yeah, seasonal delight.

14:16

So I thought,

14:17

let's do the tart. Yes. And

14:19

speaking of sort of Hawaiian inflected

14:22

things, the hapia

14:25

is a Hawaiian coconut

14:28

pudding. Yes. Like very, very

14:30

common in Hawaii. But

14:32

Brandy Yamada sent this recipe in.

14:35

Hi, my name is Brandy Yamada

14:37

and this is my recipe for sweet potato

14:40

hapia squares.

14:41

I'm from Hawaii originally,

14:43

and

14:44

I've been living in Korea for the past 10

14:47

years. But this

14:49

recipe, or this dessert is just

14:51

really popular everywhere in Hawaii. You

14:53

can find it just in like grocery refrigerator

14:56

sections or in fancier

14:58

dessert shops there.

15:00

And

15:02

it's just, it's

15:05

just so good. Like I made it recently

15:07

for my sister's wedding. I made all

15:09

the desserts for it. And that was her number

15:11

one request. And everyone ate

15:14

all of it. And

15:16

it's just well known.

15:18

And it has like elements that

15:20

are popular. Like we eat the Okinawan

15:23

sweet potato and ube, which like

15:26

when I told my mom

15:28

that I was doing this podcast, she

15:30

thought, and I said, Oh, it's a Ube recipe,

15:33

but I told them that we can use it interchangeably.

15:36

And she said, what? I thought they were the same thing anyway.

15:38

So a lot of people don't even realize

15:40

that they're different things. Okinawan sweet potato

15:42

and ube. But

15:45

we eat that all the time. And like lots

15:47

of desserts are just by itself. And

15:50

then haopi a coconut

15:52

pudding, it's on a lot of

15:54

cakes in like more of a loose

15:57

form. Or we just eat it by itself

15:59

in a firm. form, you can almost just like

16:01

break it and it holds its shape, but

16:04

kind of a gelatin texture and

16:07

it's a traditional Hawaiian

16:08

type of dessert.

16:11

So actually my sister's

16:14

husband's father, this is his

16:16

recipe, yeah we've just added little twists

16:18

I suppose, like nowadays I might put some coconut

16:21

flakes on top but that's

16:23

not the norm. It takes time

16:26

and then I was thinking if someone

16:29

didn't know what this was yet you should chill

16:31

it and eat it cold. I would recommend

16:33

of all the different coconut milk the Arroy

16:36

D brand that has the strongest

16:38

coconut flavor at least with

16:40

the cans and then don't overcook

16:43

the haupia. You want it to still

16:45

be quite soft so as soon

16:47

as it thickens a bit in the pot that's

16:49

the time to take it off, pour it on top.

16:51

It's a layered dessert so there'll be a nice crumbly

16:54

crust and then the ube

16:57

layer

16:58

and then the haupia on top so three layers

17:01

and

17:01

you want the haupia not to get too firm. 20 minutes

17:04

is gonna be really tough and this little cooker is gonna

17:07

be disgusting.

17:08

So

17:10

you have this three-tiered nutty

17:12

crust purple filling

17:14

and then this clean white top to

17:17

it so that's the recipe as originally

17:19

sent in and originally made by Brandy thank you for

17:22

sending that in but of

17:24

course here on recipe club

17:26

we don't do anything by the book. We like to

17:28

do things crazy style so we all took a spin on

17:31

the Wheel of Death is it behind me?

17:33

Right here and got our marching

17:35

orders each of us received a constraint

17:38

so I landed on slow cooker so I had

17:40

to make my version of the haupia

17:42

sweet potato squares in a slow

17:45

cooker. Rachel for the 25th time

17:47

the

17:50

season got under 20 minutes

17:52

so she had to make her version in

17:55

less than 20 minutes and Priya who

17:57

is adopting Dave's constraint.

18:01

inherited doomsday. So she

18:03

had to make her hoppier sweet potato

18:05

squares using nothing but

18:08

shelf stable ingredients

18:10

just in case, you know, the apocalypse

18:13

comes tomorrow. I'm so confused

18:14

as to why we all keep spinning

18:17

the same thing. And it's not even like

18:19

we're spinning ourselves. Like you're spinning

18:21

for me and I get the same thing.

18:23

Yeah, I don't know how it's happening. It

18:25

does feel right. I wish that I could

18:27

say I was rigging it, but

18:30

I would be rigging it against myself every time

18:32

because I have not been happy with a single result.

18:34

This is something that the universe wants to teach

18:37

you. Just how

18:39

to slow cook. I

18:41

refuse. I refuse. I was

18:43

like, here's my over. I'll

18:45

get into this later. You accept it. You're going

18:47

to keep spinning slow. You're 100%

18:50

right. Because this is like, this is serious.

18:52

I've drawn slow cooker

18:53

so many times. I've drawn the short

18:55

straw on slow cooker so many times. The last time we talked.

18:58

Yeah. And

19:00

I just cannot believe

19:02

how slow a slow

19:04

cooker is. Like

19:06

yesterday I was going to make this in the studio

19:10

during work and

19:12

I thought to myself, I've got about like 90 minutes

19:15

left before I leave. I can probably crank this thing out in a

19:17

slow cooker. Spoiler

19:20

is, it took nine

19:22

hours for me to slow cook my first

19:25

notice. It's just like it was,

19:27

it did not slow cooker.

19:30

I know it is. And to your point, it's like the

19:32

universe is trying to teach me to slow

19:35

down, man. Yeah. Patience. Just like chill

19:37

out.

19:38

Let it cook. Let it cook. Let

19:40

it cook slowly. Let it cook slowly, bro. Where

19:44

should we start guys? This is Rachel's episode.

19:47

I like to start with the one that's sort of closest to

19:49

the original so we can get a sense of it. But

19:51

I don't know Priya, how off book do

19:53

you think you had to go for this?

19:56

I didn't go too off book,

19:58

but I did have to like. get

20:00

some pastry science involved.

20:02

Oh, that sounds good. Let's go to Priya first.

20:04

Priya, the doomsday prepper.

20:09

Pretend... Priya, as you describe this, will you

20:11

do it not as like a past

20:13

tense thing? Will you describe

20:15

this to us as though you are

20:17

a doomsday prepper prescribing this to

20:20

us as people who you're trying

20:22

to convince to be a doomsday prepper with you?

20:25

Yeah. So, the mushroom

20:29

fungus is coming

20:30

for us all. Most

20:33

of the world will be dead in

20:35

two years.

20:37

So, stock up on your firearms,

20:40

order a bunch of fruits

20:40

and meat. Priya's children's cookbook is coming out as well.

20:43

Yeah. It's fine because the children are going

20:45

to die in one year. Buy that book and then

20:47

get prepping. Then get prepping. Oh

20:50

man, I'm lovely. Priya, you got a real yes and

20:52

attitude and I really appreciate it. So, what should

20:54

I do? What should I do, Priya? I

20:58

built my bunker but I'm craving a taste of the

21:00

islands. I need some

21:02

sweets for dessert.

21:03

Okay, so

21:05

what you're going to want to do is for

21:07

your crust, really all you have to substitute

21:11

is the butter. So,

21:14

refined coconut oil makes for a

21:16

great option because refined coconut oil

21:19

has a coconutty flavor but unlike unrefined

21:21

coconut oil, it's milder so

21:23

it's not going to overpower the entirety

21:25

of the crust. For cashews,

21:28

for nuts, I would choose cashews

21:31

just because I feel like they give you that nice richness

21:34

and they're again mild.

21:38

So, to make the crust, you just do coconut

21:40

oil, sugar, flour, chopped

21:42

nuts. It

21:44

gets into that nice sandy texture very

21:46

easily. Put it in your pan, bake

21:48

it easy enough. For

21:51

the filling, it gets a little bit more

21:53

complicated because I considered,

21:57

even though I imagine ube will last

21:59

a long time, time I considered that not a

22:01

shelf stable item and

22:04

also eggs are not shelf stable so

22:06

I did a bunch of research online

22:09

and you can buy dehydrated

22:11

ube it's just like nothing

22:14

but ube just dehydrated and

22:16

so I found a brand

22:19

where they didn't add any food coloring it

22:21

was just like just the

22:23

ube dehydrated and then

22:25

just like

22:25

crushed into a powder I

22:27

ordered a bunch of that and so what

22:30

I ended up doing was

22:33

I bought a can of sweet

22:35

potato filling and folded like

22:38

the ube

22:41

the dehydrated ube into the sweet

22:43

potato and it sort of basically made

22:45

it was the it was like the equivalent of buying

22:48

canned ube

22:50

I think the mixture

22:52

ended up being like

22:53

half

22:55

dehydrated ube half sweet

22:57

potato filling but it got to a really really nice

22:59

consistency that felt that I felt really

23:01

good about and then

23:04

with the eggs I needed something

23:06

that would like bind and thicken

23:09

in the same way and Seth suggested

23:11

a combination of corn starch

23:14

and arrow root powder because both

23:17

are thickeners but he said arrow

23:19

arrow root powder gives you a little bit more of a gelatinous

23:22

texture which he feels like this like

23:24

he read the recipe and he was like I feel like they're going

23:26

for a little bit you want a little bit of bounce to

23:28

the pie and so the arrow root powder will

23:30

give you that bounce so

23:33

I kind of just like messed

23:35

with the ratios until I found like a

23:37

batter consistency that I felt good about

23:40

evaporated milk shelf stable vanilla

23:43

salt instead of the butter

23:45

I once again swapped in the refined

23:47

coconut oil

23:49

mixed it

23:50

baked it the texture

23:53

was fantastic when I cut into it it sort of felt

23:55

like a pumpkin pie consistency and

23:57

then the is it pronounced happier How

24:00

pia copia well we think how

24:03

pia yeah how pia the hoppio

24:05

is very easy I just made it exactly as

24:07

described Plopped it on

24:09

top This was delicious.

24:12

It was not too sweet which as

24:14

we all know is the gold standard of

24:16

dessert It

24:20

was like that really beautiful

24:23

purple color

24:25

The texture was just right it was creamy

24:28

it was a little bit bouncy The

24:31

crust worked out great. It wasn't too

24:33

coconut II Yeah,

24:36

even Seth liked

24:37

it awesome So did you feel like I mean

24:39

I obviously you didn't make the original

24:41

version, but did you feel it was doomsday?

24:43

Did you feel like it was like using

24:46

shelf stable ingredients took away from it at all? What

24:48

do you think ultimately of the powdered dehydrated?

24:51

Obei it didn't taste

24:53

doomsday and then I was thinking about how

24:56

like so many

24:57

Recipes for that type

24:59

of pie use canned stuff

25:02

to begin with and so really

25:04

I was just like substituting the eggs out for

25:06

another type of like thickener

25:08

so it

25:10

didn't really feel like I was missing out

25:13

on anything by not using fresh actually

25:15

thought

25:16

Is it vegan?

25:18

Yeah, I guess technically Yeah,

25:21

yeah doomsday vegan only vegan

25:22

well. I think of the arrow root as a

25:25

living being so Wow And

25:27

the corn and from which from which starches

25:30

harvested

25:31

corn has more DNA than us

25:33

What does that mean

25:34

it just has more? Information

25:36

and see it DNA

25:37

why I don't know corn

25:40

is one one thing just a but it's

25:42

more complex for some reason Corn

25:45

is more complex than humans. It

25:47

just has more DNA. I'm just telling you a fact Maybe

25:51

we should give you the doomsday Are

25:53

you getting these facts

25:55

also when you poop

25:57

out corn, it's the exact same

26:00

We're 27 minutes in.

26:02

We did it. We did it. We

26:04

got a poop. We got a corn poop. Wait, say that again?

26:08

She's saying that the body doesn't change the corn

26:11

at all.

26:11

Oh, it's like quinoa. It's the same coming in as

26:13

going out. Do you find that with quinoa as well?

26:16

Because I do.

26:17

I hate my... I haven't noticed. We'll be on

26:19

alert. Yeah, check it out next time.

26:21

It's not okay. Both

26:25

of you are wrong. It is not the same.

26:28

Corn that I put in my mouth and eat is

26:30

not the same as corn that comes out of

26:32

my butt. No. Okay? It is. One major

26:34

thing has changed. It came out

26:36

of my butt. Okay?

26:39

That's a big, big,

26:41

big, big, big difference. Okay?

26:44

I understand what you're saying. On the cellular level, it has

26:46

not changed. But one important

26:49

thing has changed for that corn. I

26:51

got... Life changing for the corn, honestly.

26:56

That corn will never be the same. No.

26:59

That corn knows me intimately.

27:01

It's... Biblically.

27:04

Biblically. It knows me biblically.

27:08

Gross. I

27:10

got slow cooker.

27:12

And unlike last time the three of us sat together, I

27:14

actually used the slow cooker because I got a little guff

27:17

from YouTube. Yeah. You would not accept

27:19

it for the second time. No way. Peanut gallery.

27:23

So

27:24

here's the thing. I did

27:27

a little bit of poking around on baking

27:30

in a slow cooker. Because,

27:32

you know, ostensibly it should work. There shouldn't be...

27:34

There's not too much different in that environment.

27:37

And there's a lot of stuff online

27:39

about... There

27:41

seems to be a whole community of baking a

27:43

slow cooker people.

27:44

Christina Tosi, in her cookbook,

27:47

she has a slow cooker, Kate Grustee, and I've made

27:49

it. It's really good.

27:50

I think that they are all fine. Here's my thing.

27:52

And I'll get to this in the end. I think that everything that comes out of

27:55

a slow cooker is exactly the same. That's

27:57

the whole point. It's like... Like a stew.

30:01

I added, instead of, like

30:03

I said, instead of making a separate hopular, I sort of integrated

30:05

the coconut milk into the filling

30:08

batter. And

30:11

the one thing I wanted to make sure didn't happen

30:14

was I didn't want the filling to be so

30:17

thin that if I try to top it, it was just

30:19

all going to sink in and become nothing.

30:21

So I needed, I was basically, I just, I

30:24

left out the evaporated milk, even though I bought

30:26

it and I left out the water. I added

30:28

cornstarch to it as well. I

30:30

just wanted to make sure it was still thick enough that

30:32

it could sustain this, this crumb topping.

30:35

So it was the same filling except for with the addition of coconut

30:38

milk. I started that in the slow cooker

30:40

and then I made this crumb topping by basically

30:42

using the same ingredients, using pecans

30:45

and almonds that I found in the studio. I

30:48

chopped those up, I mixed them with the flour and the sugar,

30:50

then sort of just like put a bunch of softened

30:52

butter and, you know, work them into each other into

30:54

little crumbly crumb balls. Sprinkle

30:58

that all over the top.

31:00

And

31:01

God,

31:02

I was so optimistic. It looks so cool.

31:05

It was just like a perfect purple

31:09

puree filling that looked really beautiful. It

31:11

had exactly the right sort of density

31:13

that this crumb topping wasn't sinking into.

31:15

It was like sitting right on top. Did it look like a cobbler

31:18

basically? It looked exactly like a cobbler. And

31:20

it wasn't a ton of, I added, sorry,

31:22

I added like a thick layer of the crumb topping on

31:25

the top as well. And then

31:27

this was at 10

31:30

o'clock last night. And

31:35

I...

31:36

You started the office and

31:38

you brought it home? No, I intended to start

31:40

at the office. I brought it home instead and I got sidetracked

31:42

by having to do life. And

31:45

I didn't start this thing until like 9 30, 10 o'clock. I

31:48

was like, okay, this will be done by like midnight. Oh

31:51

no. So, okay. So the

31:53

other adjustment I made was just I wanted the topping

31:55

to get some degree of crunchiness.

31:59

So I just... felt nervous that if I

32:01

kept the lid fully on it was just going to be too

32:04

wet and steamy in there and it was going to condense.

32:06

So I took a pair of disposal

32:08

chopsticks and I split those in half and put

32:10

them on the rim of the canister

32:12

and then set the lid on top so it was sort of vented

32:14

all around. To like dry

32:17

it out. Yeah to keep, to let

32:19

the condensation escape. Chopsticks.

32:22

You do it all. That's actually how I

32:24

vent when I do, I rice porridge

32:27

too. I'll vent it by putting a pair of chopsticks

32:29

across the

32:29

top and leave it like that. It's

32:32

like

32:32

Priya's wooden spoon in the doll.

32:34

It is like a wooden spoon in a doll. Same

32:37

thing. So 10 o'clock I start this thing, Jamie

32:41

goes to bed, my wife goes to bed. I'm

32:43

like, oh I'm gonna stay up with this thing. I

32:45

said I'm gonna stay up with this. Your

32:47

baby. With my baby for another

32:50

half hour or something. I'm

32:52

staying downstairs, I'm waiting for this thing. It's on high

32:54

on the slow cooker. It's like

32:56

midnight rolls around. I look at it and

32:58

I was like, it just barely

33:01

started to bubble a little. Oh no.

33:04

It just had these little pockets

33:07

of what looked like just spit, purple

33:09

spit. Like La Brea's Harpett.

33:12

Yeah, like La Brea's Harpett style. Just like little

33:14

spit bubbles coming out of it and I was like, nothing

33:18

has happened. Do you remember where either of you guys, neither

33:20

of you guys did the dump cake recipe,

33:22

right? That was Brian. No. It was like that where

33:25

I was like, I thought I did it. Oh, maybe you did. Yeah, I did do it. I

33:27

was like, nothing is happening. Yeah. That's right.

33:29

You did the dump recipe and omitted the

33:32

something or other butter

33:33

or something. I just remember.

33:36

But nothing happened. Yeah.

33:38

And a few of the recipes I had seen online for sort of baking

33:41

in a slow cooker were the exact same, which is like put

33:43

a bunch of peaches and sugar in there

33:45

and then top with like a cake mix and

33:47

put butter on it and it'll turn into a cobbler.

33:50

So nothing happened. It was midnight.

33:52

I was like, okay, I'm

33:56

going to go to sleep. I'm

33:57

going to come back down in two hours and check on this.

33:59

No, yeah,

34:01

yeah, so I set my alarm for two in the morning.

34:03

This is like a new one. Oh my god

34:05

I got up at two in the morning came downstairs

34:07

a Little more activity

34:09

a little more spit The

34:12

crust starting to look like maybe

34:14

some sort of chemical reaction that's happening there

34:16

But more or less it was still just

34:19

this the exact same Oh for Chris.

34:21

So I was like, okay

34:24

Chris it's a slow cooker. Yeah,

34:26

why didn't you just leave overnight? I

34:28

turned it No, it's okay. Okay. That's okay.

34:31

Thank you very much. I reached that conclusion

34:33

at this point I was like, you know what this

34:35

motherfucker slow as

34:37

hell Just let

34:40

it Slow ass cook down

34:42

here so I I turned

34:44

it to But

34:46

I left it on I left it on high I think at that

34:48

point at two in the morning. I left it on high I

34:51

my my nightmare was also that I was gonna like actually start

34:53

Bubbling or boiling and then like my whole beautiful

34:56

crumb top I think it's unfound. Yeah Flow

35:00

cooker never reaches the boil. Yeah, I

35:02

went back upstairs. I went to sleep

35:05

Um 330

35:08

My wife

35:10

wakes me up in a start and is like

35:12

Chris. I was like, what what what what's happening? What's

35:14

going on? She's like what's going what is happening downstairs?

35:16

Why does it smell so good in here? The

35:20

smell woke her up. She was like, why did you

35:22

leave the oven on or something? Like what's happening? What's going on?

35:25

I was like, okay, hold on. I was just like, well,

35:27

I mean, did you what's going on down there? Did you leave something on? I was

35:29

like, i'm just The recipe now what's

35:32

happening and she's like talking to me now because she's

35:34

much more awake than me I was like stop

35:36

talking to me Just like I went

35:39

downstairs I turned it down

35:41

to low and I was like because it

35:43

a little more activity The crust was starting to get a little

35:45

crunchy, but I was hoping that it would turn

35:47

brown Unfounded

35:49

hope and I uh,

35:52

I turned it to low and I was like forget this like

35:54

i've got three more hours of sleep I'm just gonna

35:57

wake up and see what this thing looks like But

35:59

I will say it's

35:59

this

36:01

at that moment she was a hundred percent right it

36:03

had just this like maddeningly wonderful

36:07

perfume through the whole house it smelled

36:09

insanely delicious in my entire

36:11

house just like butter and vanilla

36:14

and ube and fat and sugar it was just

36:16

it smelled so good in the house

36:19

and at 3 30 I'm down there checking on my

36:21

slow cooker and just out of like

36:23

habit I just like open the refrigerator anyway I was like

36:25

it was pretty close then it was starting to form

36:36

a crust I could still see it was very purple I

36:39

stuck a chopstick down into it just to see what was

36:41

going on in there and like I'm like the filling was still

36:43

really beautiful purple I was like dude this is

36:45

gonna be incredible nice 6

36:49

30 in the morning got down there the crust was

36:51

now crusty Oh impressive

36:54

but the whole thing had turned more into like a cake

36:58

like one underneath the crust it

37:00

was sort of more like

37:03

almost like a fudgy little cake

37:05

or whatever

37:07

okay no signs of purpleness whatsoever

37:09

just like it was not purple

37:11

at all it's still smelled

37:13

intoxicatingly wonderful no

37:15

purple like brown it

37:18

was like brown and

37:21

what

37:21

is the color great

37:26

it was like it had like reverse pleasant build

37:28

into yeah yeah

37:30

texturally very nice very sweet an

37:33

ideal vehicle for ice cream but I

37:35

had

37:37

lost that nice little layer of

37:39

purple miss and so I don't know if

37:41

I had done it again maybe

37:44

just a slightly thinner

37:46

layer of the of the crumb topping

37:48

on there might

37:51

have might have done it but like I think that that's what

37:53

a cob it was a cobbler it was just like the the

37:55

filling and the topping had sort of merged

37:58

in a nice way so it's like a sweet thing

38:01

so overall a nice

38:03

way to wake up you

38:07

know that's

38:09

part of waking up is ube in your

38:11

slow cooker wow

38:14

exactly so that was that was my version my

38:17

overall it was 10 a.m. to 6 30 a.m. or 10 p.m.

38:19

to 6 30 a.m. oh my god a

38:22

long long sleepless night for this guy but

38:24

it was all worth it to have

38:27

some

38:28

ube in my cup in the

38:30

morning Rachel speaking

38:32

of cups speaking of cups nice and

38:35

the opposite side of spectrum Rachel Kong how do

38:37

you make this thing in under 20 minutes

38:40

yeah it seemed

38:42

quite impossible I did

38:45

a lot of thinking about how I would

38:47

do this and

38:50

in the end I decided to take

38:53

large liberties my just as many

38:56

many have

38:59

in the past and

39:02

my strategy was to

39:04

basically make a microwave

39:07

ube mug cake

39:08

and

39:11

I did I still wanted

39:13

to retain the layers

39:16

but there's no way I was going to make happy

39:18

in 20 minutes like you need to set it

39:21

there's a gelatin component I searched

39:24

my seafood city my local seafood city to see

39:27

if there was like prepared happy I

39:29

couldn't find it maybe is out there but I just

39:31

couldn't personally find it

39:33

hey what is that

39:35

you give us a taste of what seafood city is like

39:37

he was referring to this mystical place for people

39:39

who don't know what

39:39

you can it's it's pretty big it's a huge

39:42

chain and you can buy a lot of Filipino

39:44

ingredients online and they ship to

39:46

the contiguous United

39:49

States maybe even non contiguous

39:51

I'm not sure but they

39:53

yeah are this huge Filipino

39:56

chain they have seafood

39:59

live seafood

39:59

But they also have all these Filipino

40:02

ingredients I happen to have

40:04

like three grocery stores near me that

40:06

are Filipino But seafood city I think is the

40:09

biggest and the one that has the most

40:13

Definitely the most seafood like I got a fried

40:15

fish there the other day. It's pretty good. Yeah But

40:19

yeah, it's pretty magical Sorry,

40:22

so yeah, what was I saying? Yeah, but

40:24

the three so the three layers I couldn't

40:26

find prepared hoppy I thought what I'm gonna

40:28

do is I'm gonna do a layer

40:31

on the bottom. That's sort of like Mimics

40:33

the crust and I did crushed

40:35

up almond cookies

40:39

which May sound familiar from

40:41

the last episode I did a Priya Because

40:43

we had him around and because they're also like, you

40:46

know, it was a nut based crust Yeah,

40:48

and I thought this works. Well, I'm just gonna crush

40:50

up the cookies sprinkle them at the

40:52

bottom of a mug a literal

40:54

mug and Then

40:58

I mixed together a batter that was

41:00

basically a lot of the ingredients that are in

41:02

this recipe Like I put in the evaporated milk.

41:05

I also found frozen ube at the

41:07

seafood city Mine was

41:09

very purple. I think was

41:11

Pamana brand Pamana

41:13

brand

41:15

It's not Panama. It's Pamana, right?

41:17

It was an M. Yeah, yeah, yeah. Yeah.

41:19

Hey, what is the demonym of people who reside

41:21

in seafood city? So

41:30

I found the frozen ube. I also found the

41:32

powdered ube actually so this incorporated both

41:34

of your styles of ube I found

41:36

powdered ube in the sort of baking

41:39

section So

41:41

I did frozen ube an egg butter

41:46

evaporated milk sugar vanilla salt

41:48

flour The

41:50

ube powder mix that together into a batter

41:53

poured it over the cookie crumbs

41:55

in the mug I did this is like two

41:57

servings that I made for that. I poured it in

41:59

two mugs, microwaved it for

42:02

about two minutes. It was like two minutes and 15 seconds

42:05

I did just to be safe.

42:06

That's full power. Full power. Yeah.

42:09

It came out definitely looking like a mug cake, like just like a steamed

42:13

cake. And it also smelled really good. It's

42:15

just something about these flavors

42:17

I think

42:18

smell amazing. Like the ube with

42:20

the vanilla with the butter. There's like nothing.

42:23

It's just so good. So yeah.

42:26

So then the cake was cooked.

42:28

Then I scooped on some meanwhile

42:30

I was toasting some coconut to sprinkle over

42:32

the top. I did instead

42:35

of the hoppy layer. I just scooped coconut

42:37

ice cream on top and then sprinkled some

42:41

toasted coconut, freshly toasted coconut

42:43

on top and got

42:45

a long spoon dug it all the way in

42:48

to get all of the strata, various

42:50

strata. And I

42:52

thought it was delicious. It was like I

42:55

made this all, you know, like I think in

42:57

under 10 minutes. Then it was like piping hot

43:00

out of the microwave and the ice cream

43:02

was really cold on top and so it was all just like a

43:05

lot of contrast. But even if you waited

43:08

a few minutes for the cake

43:10

to cool down, it was still

43:12

well within 20 minutes. And I thought really

43:15

delicious. Chris, I

43:17

tried some too. I, she

43:19

had so much time,

43:20

in fact, that she and

43:23

Gabby were downstairs in the studio and I was upstairs in

43:25

our office and Gabby texted me to come try

43:27

the ube. And I made

43:29

my slow way down to

43:32

the office, my slow meandering way down and

43:34

started eating it. And the clock had

43:36

not stopped running. And you still had five

43:38

minutes left. Still had five

43:41

minutes left for me to come downstairs and eat this thing. And you know what,

43:44

between your, last time

43:46

was the pudding shot thing, the almond cookie,

43:49

whatever that was, flavored

43:51

vodka, pudding delight,

43:54

and then your ice cream we made for the lemon

43:57

dartie party. And this thing,

43:59

like You're there. We should

44:01

open in the Asian dessert cafe tomorrow like

44:04

that. Yeah, like that's there's

44:06

no other We need a Priya. We

44:08

just need to figure out a name for this dessert

44:10

cafe Obey

44:13

in your cup

44:15

Corn

44:18

out of the butt. Oh my god Let

44:21

me look what we look like what's like a is

44:23

there like a naming con? You know like far restaurants all have

44:25

like a sort of fun or how big I should

44:27

add chat GPT What is a

44:30

what's like? Is there like a naming convention for Asian

44:33

dessert shops?

44:34

well, like

44:36

Like 85 degrees or whatever.

44:38

Yeah, they also have like a number and

44:41

Then what are some other? Yeah

44:44

I'm ranking quickly Boba meat.

44:46

Oh meat fresh is one. That's a chain.

44:49

This

44:49

one's called Phoenix, too Thanks. All

44:51

right. Well listen recipe club

44:54

fans and wedgies. I need you to I need

44:56

to to activate And

44:59

give us a name for Rachel's dessert shop because it was very good.

45:01

It was crazy I actually

45:03

I mean like no joke if you had if you

45:06

had a dessert shop and one of them was like this microwave

45:08

Oobie cake like it would be pretty cool. You

45:10

just go in and be like here. I'm microwaved

45:13

your cake is really delicious

45:15

How about not too sweet by

45:18

Kong?

45:18

Oh Not

45:24

too sweet in big letters and then just like

45:26

in sort of cursive by Kong Yeah,

45:29

I was voted in

45:30

I

45:33

think it was like Third

45:35

grade I was voted

45:37

Sweetest in my class

45:40

and it made me so mad. Honestly, I

45:42

was like they only voted me sweetest because

45:44

they don't know anything about

45:46

I'm dark So

45:51

this will show them not to see

45:54

oh nice I see where you're going yeah But oh wow

45:56

not too sweet my Kong. Holy

45:59

shit

45:59

a fantastic idea, it's a fantastic

46:02

name. I think that that

46:05

is the three different variations

46:07

on this sweet potato, hoppia pie.

46:12

Who's in there today? Just Victoria and Gabby?

46:14

They're gonna deliberate over who

46:17

wins this thing. I mean, I feel like

46:19

everybody did a really good job, so I think Rachel and I took

46:22

pie pretty liberally and decided

46:25

more for a cobbler and a cake. Sounds like Priya

46:27

yours was more of a pie, but I actually mean

46:30

whatever. Scoring aside, I think

46:32

nice little tidbits from everybody's

46:35

different methods here. I thought Priya doing

46:37

the powdered into the canned sweet potato

46:39

was very smart, obviously the microwave cake very

46:41

smart. And I mean, listen, if

46:44

you want to stick some food into

46:46

the transmogrifier and have it all come out the same,

46:48

I found out that you can bake things in a slow cooker, so

46:51

that's a fine tip. While

46:54

Gabby and Victoria deliberate over

46:56

a first, second, and third place finish

46:59

for this week, let's do a quick check-in

47:01

with the season standings.

47:04

We're into the

47:06

thick of it here. No, the thick of

47:09

it was the middle. Why are we now? We're at the

47:11

tapered end of it. The

47:13

dregs? We're down to the dregs here, the

47:15

season. Something

47:17

more... The cereal milk. We're

47:20

into the... what is it? This is the real... This

47:22

is the real... Just the finish line. We're down

47:24

to the finish line. Brass tax. We're

47:26

getting down to brass tax here. Priya's

47:29

saving my ass all over the place today. We're

47:31

down to brass tax. There's

47:34

not a lot of episodes remaining here, so

47:36

these standings are pretty close to

47:38

what's gonna end up in the final

47:41

here, and I'll

47:43

go in reverse order. Right now,

47:46

still living in my parents' basement, unable

47:48

to just get a foothold on life,

47:51

just to build any sort of momentum. Christopher

47:55

Ying, the season

47:57

average of 8.73, how the mighty have fallen. Rachel

48:00

with the very fortuitous

48:03

season score of 8.88 in fifth place.

48:07

Dave Chang, another fallen angel, fourth

48:09

place 9.06 points. Angel

48:12

liberal out there. Third

48:14

place Brian Ford with 9.17. And

48:18

since the last time I saw you two, there's

48:21

been a little change at the top

48:23

because John DeBarry, unlike the rest

48:26

of his season, did not win his

48:28

last episode. So in second

48:30

place with a season average of 9.38, John

48:33

DeBarry in first place

48:35

by 0.02, Priya

48:40

Krishna sitting on top of the

48:43

heap with 9.40. But

48:46

that can all change in the blink

48:48

of an eye, in the flap of a butterfly's wing.

48:50

I

48:54

also feel like you forget

48:56

to include the actual

48:58

last place winners of Recipe Club,

49:00

which are Jamie and Seth. The

49:03

real losers of Recipe Club having

49:06

to be awoken in the middle of the night by

49:09

a strange odor coming from downstairs.

49:11

Wow,

49:12

it's a fragrance. I feel like I need

49:14

to warn you that the video is

49:16

really unhinged for

49:18

mine because literally

49:20

in the middle of the video Seth was just like,

49:23

I'm tired of being your consultant for Recipe

49:25

Club. I was just like, but

49:28

I need your help. I thought you wanted to help. And

49:31

then it just like, I turned the video off and it cuts

49:33

to me like a little teary eyed.

49:35

And then you add the flowers.

49:37

Wait, is there maybe like

49:41

a, I feel like this might be an empire record situation

49:43

where like Warren hates

49:46

the record shop. Seth hates

49:48

Recipe Club, but really he just wants

49:50

to be in it.

49:51

He could easily be number one.

49:53

He just wants to be in it. That's why he's so mad about

49:55

it. He's like, what is Prius get to be

49:58

in? I don't get to be in it. Let

50:00

me say this before we get to the scores too. Yes,

50:04

it was a fragrance and not an odor. But

50:06

if you're just sleeping in your bed,

50:10

and then you wake up and your house smells

50:12

like baking in the middle of the night, no

50:15

matter how pleasant that aroma

50:17

is, unsettling. Am I having

50:19

a stroke? Yeah, am I having a stroke? Am I smelling

50:22

hoppy eyes in the middle of the night? That's the first sign

50:25

of a stroke. I'm just saying. Um,

50:28

Gabby,

50:29

Victoria, Booth people.

50:32

Hi, it's

50:35

a bit of an upset this week. In

50:38

third place this time we have Priya.

50:40

Oh, shit. In

50:42

second place. Whoa, this could change everything. Whoa.

50:45

This changes a couple of things. In

50:48

second place we're gonna give it to Chris for

50:50

taking care of the baby all night. Whoa.

50:53

And in first place we have Rachel with her

50:55

mug cake. Wow.

50:57

This shit is scripted, man. This shit is

51:00

scripted. I feel like whoever

51:02

is Dave is cursed. Yeah,

51:06

I was cursed. I mean, Dave

51:08

himself would admit that as well. Yeah.

51:12

I'm pretty sure that's what Eda Peach is all about. The

51:15

curse of being Dave. I guess that he is doing

51:17

quite well. This

51:21

changes quite a bit, actually.

51:23

Damn. Whoa. Are these

51:26

correct?

51:27

Updated.

51:27

Whoa.

51:29

Okay. That's a wild

51:31

swing in scores here. Reclaiming

51:34

his

51:35

place at the top of the heap, as predicted,

51:38

by the way, by Priya Krishna this season, John

51:40

DeBerry now sits atop with 9.38,

51:44

falling into a tie for second

51:46

place. Whoa. Priya,

51:48

Krishna, and Brian Ford in

51:51

a tie. Damn. Whoa. For

51:54

second place. Fourth is Dave. Rachel,

51:56

you've lost your- My lucky

51:59

number. Your lucky eight, eight. And you've climbed

52:01

up to 9.00

52:05

How my score just doesn't change is

52:07

that possible just like nothing happens

52:09

to my score How can I go up finally wasn't I 8.74 before?

52:14

Is this possible?

52:15

I have to have gone up. It has to have changed.

52:17

That's literally what happens to everyone else So

52:20

that's

52:21

right. Oh, I'm in every of

52:24

this cursed show average

52:29

I just I'm stuck down here guys. Just I'm

52:32

not going to them not going to the high school I'm in the basement

52:34

too. So nothing's we can slow

52:37

cook for the stuff there Life

52:41

our lives are just being slow cooked There

52:45

are a few episodes left for all

52:47

of this to change Rachel. This

52:49

was your last ingredient.

52:51

So Come

52:54

to the basement of me just move into the basement but looking

52:56

I'm ready you climbed above

52:58

Nine are

52:59

you clamped one of the eight? I'm

53:01

the only one in the eights down here. Somehow.

53:04

I'm the only one in the eight. It's not a contest Chris

53:07

We're both in the basement Doesn't

53:12

matter what your score was you're in the basement

53:14

in the basement Priya You still

53:16

have an episode left to reclaim

53:19

your place maple syrup. We're

53:21

gonna have you on again soon We'll

53:23

be making the maple pudding cake the pudding

53:28

Desserts at the end. Well, that's when you

53:30

oh

53:32

Was that intentional genius,

53:34

of course, but I don't think it was

53:35

Who

53:39

is Dave on that episode Gabby

53:43

Priya and JD B will be battling

53:44

Oh Priya

53:47

your last episode of the season will be

53:49

between you John and John

53:52

DeBari

53:52

What if you both get second and third could?

53:56

Could Brian move up? Yeah

54:01

Could Brian move up? Who knows?

54:03

That's

54:05

what... This is coming out, the music! This

54:08

is incredible. We could not have scripted this better. It's

54:10

coming down to the last game

54:12

of the season. Priya, it's

54:16

a clash of the titans. Priya

54:18

Krishna, the original

54:21

wedgie, Jonda Berry, who

54:23

she predicted to be the winner of this season. It's

54:25

all gonna go down. It's gonna be

54:27

a maple syrup wrestling match. No, it's not.

54:31

It's gonna be a maple syrup...

54:33

Dunk

54:36

tank? Chugging contest. That's

54:40

still to come this season, I think. And then we've got... anything else?

54:43

A finale.

54:44

Chris, you'll be there too.

54:46

I will be there, but I mean... You

54:49

could be number one. I

54:51

could

54:51

still... No, it's not Slow

54:53

Hooker. We made you spin

54:54

again. I could still play spoiler to all

54:56

this, right? Because I could still displace

54:58

one of you guys and screw you over. So,

55:02

before you hear the last episode of the season,

55:05

before you hear the maple syrup, there's gonna be a few more. There's

55:07

gonna be another little secret special

55:09

episode. And then we'll get down to the

55:11

showdown. Plenty

55:14

of reason to tune into the last cooking

55:16

episode of the season. Then we're gonna have

55:18

a finale with all sorts of season awards.

55:21

Discord, the Major Domo Media Discord,

55:23

is where all that voting and scoring

55:25

will happen. You

55:28

can also check out the Major Domo

55:31

YouTube channel, where you

55:33

will see Seth make Priya cry. Oh, I don't

55:35

want to see that. Okay, I mean,

55:37

what was...

55:38

Yeah,

55:40

I guess. Yeah.

55:41

And

55:44

you'll see... Seth doesn't listen to this, so...

55:47

You'll just see me cry. Nobody's

55:49

making me do it.

55:50

And Rachel, do you think you've cried in all this

55:52

season for the show? Oh, yeah. 100%.

55:55

I mean, more than once I'm sure. Wait, Chris, is your video

55:57

just like you in, like, one

55:59

of those...

55:59

night goggles, night vision.

56:02

Yeah, I hope

56:02

so. So my video, I

56:05

actually, I don't really know because

56:08

it was, I was just like, I deliriously walked down

56:10

the stairs and then at one

56:12

point I think I just used the flash

56:14

on my phone instead of turning the lights on in the kitchen.

56:16

It's just, it's totally, it's

56:18

totally clean. I have no idea what I said

56:21

when I opened the thing. I was just like muttering

56:23

things to myself and,

56:26

and then I would just, like I said, I checked the refrigerator

56:28

to see if there's any like lunch

56:30

meat and then I went upstairs and went back to

56:32

sleep. Look out for Ube,

56:34

it's taking over the world. It's exploding

56:36

all over the place. It is the trending

56:38

food of the 21st century. A tuber to

56:40

watch. It's a tuber to watch.

56:44

Thank you all for listening. Thank

56:46

you, Priya. Thank you, Rachel.