0:09

Welcome to Recipe Club, where we debate the

0:12

best way to cook the things you want to eat.

0:14

My name is Chris Ying. I'm here with Dave

0:16

Chang. Moshi moshi. Moshi moshi. And

0:19

our special guest this week, Brian Ford.

0:21

Hey, Brian. Hey,

0:23

Omba. Que tal, boss? Before

0:26

we get into the episode, a reminder, the Recipe

0:28

Club section of Discord just got a whole

0:31

makeover and is now live.

0:33

You can play along all season long,

0:36

spin the wheel of death in the Discord,

0:38

get a constraint, submit your

0:40

recipes and submit your results,

0:43

and win some fabulous prizes. Major

0:46

Domo Gold, the whole thing. Discord

0:49

is also the only place where you can vote for winners this

0:51

season, so join at majordomomedia.com.

0:55

It's also the place to give your weak-ass opinions.

1:00

It's also a

1:02

great place if you have weak-ass opinions that you

1:04

want to express. They're all

1:06

given equal weight.

1:08

Dave will read them. This

1:11

week, as I said, we've got Brian Ford,

1:14

and we are cooking with Wonder Bread.

1:18

Brian, what's going on, Wonder Bread

1:21

man? How you been doing? Wonder

1:24

Bread man. I'm all right. You know,

1:26

I'm just, I'm here. You know what I mean? I don't

1:28

have any water or tea. I'm looking around

1:31

my setup here. I need my hibiscus

1:33

tea. But other than that, I'm doing phenomenally.

1:36

How about you? How about y'all? Is

1:38

hibiscus tea your drink of choice? Is that,

1:40

do we just get a little insight into Brian Ford?

1:43

Well, yeah, I think I've talked about it several

1:45

times. It's very healthy. Ying, do you want to

1:47

tell Brian your drink

1:49

of choice? Pink drink?

1:53

No. Yeah, that's the drink you drink all the time. Go get

1:55

them. No, please, no, stop. The fuzzy

1:57

tea. It's not a fuzzy tea. It's a fizzy.

1:59

Fuzzy.

1:59

Okay, yeah fizzy

2:02

hoppy to just do drinking cold fizzy

2:05

hoppy tea with a pinky out Walking

2:08

all over the row with the pinky out Two

2:11

pinkies out with a monogram monocle

2:13

too

2:14

You

2:16

sipping on there DC what are you

2:18

sipping on cocaine just just

2:20

liquid brown cocaine ice

2:23

coffee Yeah, I love

2:25

a fizzy hoppy tea. I love a vaguely sweet

2:27

vaguely juicy thing Brian

2:29

where are you speaking to us from right now?

2:32

I'm speaking to you from

2:35

Queens, New York, baby.

2:38

Mm-hmm in my living room

2:40

a little corner here. How's that? How's the bread

2:42

bacon business? It's

2:44

good. It's good. I can't complain. I mean I can

2:46

complain. There's been lots to complain about there's

2:49

been a lot of shit Going

2:52

going the wrong direction, but

2:55

we're you know, we're managing here, you

2:57

know You know permits, you know, you know

2:59

those things girl stop apologize

3:05

Stop apologizing Brian. David created

3:07

a character in the five minutes. We've been in this studio

3:10

All

3:10

right There's a book using to prop up a video

3:13

and I see the first titles girl stop apologizing

3:15

by Rachel Hollis And he has just assigned it this

3:18

voice and character. So we're gonna get all

3:20

stop Apollo Brian stop apologizing

3:23

Just keep your head down focus and

3:26

it's gonna be alright we're gonna get a lot of this

3:28

there we go It's a wisdom by Rachel, huh? Having

3:31

read the book, but she's talking to you with

3:33

a message the message transcends words

3:37

Brian

3:38

you chose Wonder Bread. I forget somewhere somewhere

3:40

in the draft One would assume

3:42

this is sort of the opposite of your

3:44

particular Ballywick,

3:47

are you are you a Wonder Bread? What

3:49

word you win Scrabble? What is

3:51

Bally? What's what's what's Ballywick?

3:54

That's some shit why people say

3:59

Ballywig. I'll

4:02

see you at the 19th hole, Brian. Talk

4:08

about my Ballywig. This is not a Ballywig

4:10

measuring competition. I would your Ballywig.

4:12

I don't pay country club fees, man. Your your

4:15

your your wheelhouse, your your

4:18

area of interests.

4:20

But you chose Wonder Bread. Yeah.

4:23

Yeah. Are you into Wonder Bread

4:25

or is this an ironic choice for you? No,

4:28

no, it's not irony at all. I mean, one could

4:30

perceive it as such, considering I spend

4:32

one hundred and forty dollars for a 50 pound bag

4:34

of flour when I bake my bread and

4:36

sell it to people because it's good, right? Like people

4:39

will be like, oh, he ain't going to eat. He

4:40

ain't going to eat like that kind of bread. But the thing is

4:42

that I do every now and then enjoy. My

4:46

particular choice is bunny bread. I

4:48

don't know if that's a southern thing. I don't know if you all know about

4:50

bunny bread, but bunny bread was

4:52

what I was raised on. We didn't really eat Wonder Bread, but

4:54

it's basically the same thing. It's basically the

4:56

same thing. It's a nice package loaf of. Glad

4:59

you say that. Of sweet white goodness.

5:02

Let's get this out of the way right now. Dave,

5:04

you had some concern coming into today. No,

5:06

I had no problem. But, you know, being the narco

5:09

that he is.

5:12

Was like, oh, that could

5:14

be problematic because I didn't use Wonder Bread.

5:16

I used a generic Wonder Bread from Trader

5:18

Joe's. So I want to say I think

5:21

I want to establish right up front. You know, you know,

5:23

said to me, Chris, you can use this against

5:25

Dave to win the episode. I'm

5:28

not going to go there. I think that Wonder Bread, I'm assuming,

5:31

Brian, to you, Wonder Bread

5:33

is a genre. Yes. Right. It

5:36

is not a specific brand of

5:38

bread, although there is Wonder Bread. No,

5:41

no, no, no. Hold on a second. Hold on. This is a competition.

5:44

So

5:45

did you use I use Wonder Bread. I

5:48

sought it out. All right. I went and

5:50

got specifically Wonder

5:52

Bread. So this is coming from the man that kind

5:54

of smoke and possible foods. This

5:57

is that precedent. I'm sorry.

5:59

No, no, no, no, no, no, no, no, no, no. What

6:03

did he, what did he, what did he change? No, hold

6:05

on, hold on, let, what did you

6:07

change the concept to? I actually, by definition,

6:10

I

6:10

by definition used plant-based

6:13

meat in that episode. Because by definition, it's basically.

6:15

I by definition used white bread. Yes. Nobody,

6:18

nobody said that. Wonder, Wonder. Listen,

6:20

I'm gonna, I'm gonna, we can save this debate for when

6:22

it comes to scoring, but I'm just gonna say, going

6:24

into this, I also used Wonder Bread. I,

6:27

I don't think that, I

6:29

think Wonder Bread, generally speaking, I

6:32

do think is the genre. I think it is soft,

6:35

sort of squishy, and rich white bread. You

6:39

know, I think literally he just said it himself,

6:41

bunnies, bunny bread is your favorite. Yes,

6:44

it is, yes. Yeah, yeah, it is the same,

6:46

but I'm just saying in terms, in the spirit of competition,

6:49

things might get technical. Let's get,

6:51

well, are you gonna give me zero points right now? No,

6:54

you can't. I don't even know what you did.

6:56

I don't even know what you did. Oh, right. I can't

6:59

grade you yet. Let's put it in tense. Listen,

7:01

regardless of whatever happens,

7:04

the whole Discord recipe club

7:06

channel is gonna be like, oh, I'm gonna use white

7:08

bread. I'm gonna use Wonder Bread. I

7:12

gotta complain. Chang, stop

7:14

apologizing. Stop apologizing.

7:17

Stop apologizing. Listen,

7:20

if you Google Wonder Bread recipes,

7:23

you get 65.5 million results. Wonder

7:26

Bread. About white bread for white

7:28

bread. I think most of them are brand agnostic,

7:30

but... Well, can I say then, Wonder

7:33

Bread? It could have been

7:36

Whole Grain. They have Whole Grain Wonder Bread.

7:39

They do have Whole Grain Wonder Bread. Could use that. If

7:41

you use any of the Wonder Bread products, if we were... Then maybe,

7:44

then you guys are all wrong.

7:46

If we're picking knits here. Right? You

7:49

guys are all wrong and get zero points. What are you making me wrong for? I'm

7:51

trying to help you out here. I don't know. I'm just saying

7:53

as a point, the fact that there

7:55

are different kinds of Wonder Bread, all

7:58

of you assume that it's just white bread.

7:59

So I think it proves my point.

8:02

Let's get, let's debate this later. Let's

8:04

let the audience know. Let's dip

8:07

our toes in the water first. Wonder Bread,

8:09

I

8:10

have here in my notes, was invented in 1921

8:12

by the Taggart Baking Company in Indianapolis,

8:15

Indiana. The Wonder,

8:18

do you guys know this? The little, the

8:20

classic, multi-colored

8:23

circles on Wonder Bread represent

8:26

balloons. The Wonder of

8:28

Wonder Bread is named after the wonder that the inventor,

8:31

Elmer Klein, or VP for Merchandising

8:33

Development, experienced when he first

8:35

saw a balloon race. So

8:37

this is what the Wonder in Wonder

8:39

Bread stands for. Taggart

8:42

Baking Company, also known as one of the first

8:45

crystal meth factories in America.

8:51

That's the only way he could have come up with that crazy

8:53

shit. I

8:57

see balloons and I feel wonder. Come

8:59

on man, I need my bread after this.

9:01

That guy was high. Oh

9:03

for sure. Who makes

9:05

Wonder Bread these days? What company owns it? You

9:09

know? It's pronounced Wanda. It's Wanda

9:11

bread. It's owned by a German

9:13

conglomerate like all other breads. No, I don't know

9:16

who owns it. I think it's

9:18

Grupo Bimbo. Is it Bimbo? Yeah.

9:21

No, no, not bad. Bimbo is a different

9:23

class. Wonder Bread. It's,

9:29

I guess what I'm getting at is because if they own

9:31

other shitty white bread companies. It's owned by

9:33

DC Comics. All right. Flower

9:35

Foods. Original. Sorry.

9:39

But Wonder Bread itself is sort

9:41

of this, is among many other things, became extremely popular around

9:44

and after World War II. All

9:46

of these sort of, kind of, what do you want to

9:48

call them? Between

9:51

like Jell-O and Wonder

9:53

Bread, these sort of commodity foods that represented

9:56

some sort of scientific innovation. Like

9:58

the 40s and 50s. to me, people

10:01

were captivated by foods that

10:03

seem like they came from the future

10:05

in some way. And this uniformly

10:07

bleached, white,

10:09

enriched bread, Wonder Bread,

10:11

became extremely popular at

10:13

this time. You-Know tells me,

10:16

did you guys know this?

10:17

I assume that America was still

10:19

a white bread country,

10:21

but since I think 2010, wheat, quote

10:23

unquote, wheat bread has

10:26

outsold white bread in this country. It's the same bread.

10:28

It's the same bread, just brown

10:31

and white.

10:32

Died with yellow number 14 and

10:34

red number 62. Brian,

10:37

in your-in your global

10:40

bread experience- Yellow 12. Is

10:42

the-is the-is the idea of white,

10:46

you know, if you go to a diner in America and you say,

10:48

oh, I'll have some toast and they give you white wheat or

10:50

sourdough, does that sort of trio

10:53

of white or wheat or

10:55

sourdough only an American thing?

10:58

Well, this is how you know you didn't spend any time on the East Coast.

11:00

They always offer rye. You always take rye. Oh, you

11:03

know, I don't get rye out here. Yeah. Sourdough.

11:06

Sourdough. But why are we-

11:09

That's an American thing. The

11:12

rye with the caraway

11:13

seeds inside it though. Yes. Yeah. I think the

11:15

classification of bread in these overly

11:18

simplified forms seems to be distinctly,

11:20

I mean, I've never, I've never encountered it in any other

11:22

country where it's like, where, you know, cause, cause

11:24

saying wheat bread, like saying white bread

11:26

is also wheat bread. I mean, so it doesn't even make sense

11:29

in reality, but white wheat

11:31

and then sourdough of some form, it's always some sort

11:33

of, I think it's really just their stale white

11:36

bread and then they just call it sourdough to

11:38

sell it to you. That's, that's always been my thought.

11:41

It's never like a true like natural 11 bread. Like

11:43

diners

11:43

aren't like fucking like sourcing

11:45

sourdough bread guys. Like they're, you know what I mean? It's some

11:47

sort of, I don't even know what it is, but-

11:50

Just some white bread. That's diner culture though. And I just,

11:52

I just went to a new diner down to block man. I

11:54

love diners. I love, I love

11:57

omelets that are too big to eat with like,

11:59

you know what

11:59

bunch of cheddar on on this shit. Like, dinosaur food is

12:02

good. What's your go to diner order, Brian?

12:05

I like keeping it a la carte. Three

12:08

eggs, scrambled or sunny side up, some

12:10

American cheese, two slices of white bread,

12:13

toasted with butter, and some sausage.

12:15

Simple. Strong. Strong.

12:17

Yeah, like maybe some hash browns if they do

12:19

them right. Well done, hash browns? Well done,

12:21

right? Well done, hash browns.

12:24

Like, I don't want soggy

12:26

potatoes. Like, that's what I want. I don't want that. I

12:28

don't want your fucking home fries. Home fries

12:30

can be good. I don't want home fries. They can be good if they're really

12:33

crunchy and crispy. Only if they're super

12:35

crunchy and crispy. Otherwise, they're usually flaccid.

12:38

Oh, man, they're so flaccid. I don't like that

12:40

word. My

12:42

diner order is the Seattle omelet.

12:45

No. It's stuffed with cream cheese

12:47

and hot dog slices. Just to have a war

12:50

on the Seattle. Seriously? Yeah. It's spilled

12:52

over into. No. It's not his order.

12:55

He's waging war on the Seattle dog. When I eat it,

12:57

I think about Philadelphia. And he has spilled

13:00

over into the recipe club. There

13:02

are casualties all across the podcast universe

13:05

here. Let's talk

13:07

about Wonder Bread specifically. When was the last time

13:09

either of you

13:10

bought this, aside from, I guess,

13:12

making Dave Arnold's Thanksgiving stuff? How

13:15

often do you buy this kind of commodity,

13:18

squishy, bleached white bread?

13:20

It makes the best ham

13:23

and cheese, like immediate sandwich

13:25

type of thing, in my opinion. Mostly

13:28

nostalgia based. Also, peanut butter jelly

13:30

sandwiches cannot be made on anything other than this. And

13:34

it's not the same bread that's used in Japan,

13:36

because that's done on milk bread. But effectively,

13:38

it's the same thing, bleached white flour. Anything that's

13:40

white flour has all the nutrients stripped out

13:42

of it.

13:46

Even though it's not good for you, it's

13:48

a great vehicle. Because it just tastes

13:50

enough like nothing. It's a lot like crappy

13:52

beer.

13:53

You know what I mean? Tastes like nothing.

13:55

It's much more enjoyable. Yeah,

13:58

so I. The extra beer is rough. I never

14:01

really ordered unless, or

14:03

get it, unless I like in the mood

14:05

for those like sandwiches. But

14:07

now I get it all the time because of Hugo. For

14:11

the sandwich. For the sandwich, grilled cheese, et

14:13

cetera. You gotta enlighten him. Yeah,

14:16

I agree. How often, Brian, really do you have, how

14:18

often do you actually have one bread like this? Every

14:21

now and then. I mean, I made some burgers the

14:23

other night. So I got

14:26

the bunny bread with the sesame, little squishy

14:29

burger buns, keeping it simple.

14:32

But yeah, I mean, every now and then, when I

14:34

go to Bridget Parent House,

14:36

they make bologna sandwiches all the time and

14:38

they stay using this kind of bread with

14:41

mayonnaise.

14:42

Mayonnaise, just mayonnaise on this bread, mayonnaise

14:44

sandwiches, had those when I was a kid, syrup

14:46

sandwiches. You just put syrup on the bunny

14:49

bread. So syrup sandwiches

14:51

are,

14:52

yeah man, syrup sandwiches. Just

14:54

maple syrup on Jemima style, put

14:56

it on the white bread, close it up. It

14:59

is delightful. You'll never go back

15:01

back to parents. How different is that? Actually,

15:04

when you think about it, French toast

15:06

is more weird than that. Yeah,

15:09

because you're dipping in eggs. Yeah. It's

15:11

a soaker piece of bread with eggs. Why are we dipping the bread

15:13

in eggs? Frying. You need to do all that nonsense. It's way

15:16

weirder and soggy. What

15:18

he just said is just like

15:21

a better version of that. I

15:23

know, that seems like somebody butted the elephant. Don't

15:25

laugh. I wasn't laughing. I was wide-eyed

15:27

with amazement. I

15:30

was being interested. It was an epiphany for me. I'm gonna go home and

15:32

eat a syrup sandwich right now.

15:34

I'm telling you right now, do it. Have

15:37

you ever had this, Cheng? You

15:39

go to a Chinese restaurant

15:40

and there's a dish I haven't had in probably 15

15:43

or 20 years,

15:44

but they will steam jinhua

15:46

ham with

15:47

honey

15:49

and then just either serve it on the gua bao, the

15:53

rice, sorry. Steam

15:55

bread. Steam bread. Or I've had it

15:57

just on Wonder Bread.

15:59

It's so incredibly delicious. So it's like I'm

16:02

down with a syrup sandwich with a little steamed

16:05

ham in there

16:06

just to make it substantive. Wouldn't it be croissant

16:08

if the Taylor had gross? Get

16:11

some steamed ham.

16:13

Took something great and made it gross. That's

16:15

not even true. This is a really good question. You're

16:17

losing the steering wheel here. OK. So anyway,

16:20

none of these wonderful uses for

16:22

Wonder Bread are what we used today,

16:25

what we cooked with. We received a

16:27

number of submissions, including pizza

16:29

grilled cheese from Donna McPherson,

16:32

sandwichitos de mescla by

16:35

Aida Rita Sued, pizza,

16:38

just pizza from Emily Keller Logan,

16:41

fairy bread, snag sangha, which

16:43

I think is just a sausage on white bread,

16:46

honey's asparagus rolls, caprio

16:48

tata by Brian Curley, but you didn't choose

16:50

any of these, Brian. How does Mitch

16:53

Hawkins feel since he put in two

16:55

recipes

16:57

and he didn't win the feels

16:59

bad. What

17:02

do you have against Mitch Hawkins? Mitch

17:04

Hawkins submitted recipes for fairy bread and

17:07

snag sangha.

17:10

Oh, Mitch Hawkins submitted fairy bread.

17:14

You didn't choose either one. I've

17:16

been curious about fairy bread, but every time I

17:19

look at a picture of it, I'm like, no. What

17:21

is fairy bread? It's

17:24

like it's. And what's

17:26

snag sangha? Snag

17:28

sangha, I think, is an Australian thing.

17:30

It's just a sausage, a hot dog

17:33

on a white bread with ketchup,

17:35

basically. Oh, that's good, actually.

17:37

I wish I knew that snack would it was. I

17:39

love taking the hot dog, putting

17:41

it like that. I think you get them outside of the

17:43

Australian equivalent of Home

17:46

Depots. What's the caprio tata?

17:48

The caprio tata

17:50

is something else.

17:53

You asked about fairy bread. Fairy bread is just sprinkles

17:55

and butter on bread. Would

17:59

have been delightful compared to the other. this recipe. Oh boy. Oh

18:01

boy. The Capriotada

18:05

was a... let's see

18:07

here. Isn't that the Mexican kind of

18:09

like bread pudding style thing?

18:12

Sure. Sure.

18:15

Keep on telling yourself that. It

18:17

seems like a sweet thing. Yes. Yeah, it's that.

18:19

Capriotada is a bread pudding?

18:21

It seems like... I'm just...

18:24

I think it's traditionally made with more

18:26

of a burote, like more of a

18:29

rustic style bread. So I don't know

18:31

if Wonder Bread would be the way for it. I think bread

18:33

pudding. Brian, with all of these amazing

18:36

options, why did you choose in my opinion

18:38

the weakest of them all?

18:40

Is this a serious question? I mean

18:42

are we ready because... Yeah, it's a serious question. Let's hear it. Okay.

18:46

You think that this is weaker than fairy

18:48

bread? Sprinkles

18:51

on bread? Yeah, I do. I do. So,

18:53

just so everybody's obvious. It's

18:55

the opposite of the Lord of the Rings. It's like

18:57

the one ring to lose everything. It

19:01

was the weakest recipe. This is like the

19:05

toe ring. The Lord of the toe rings. This

19:09

is... I'm sorry. We have

19:11

to give this recipe a fair shot. This was Mylon Weaver's

19:14

trashier version of eggplant

19:17

parm. Mylon comes from...

19:20

Mom's family were Amish and

19:22

she thinks that maybe this came from the Great Depression era,

19:25

but Brian, you were drawn in by this trashy eggplant

19:27

parm. Defend yourself.

19:32

I don't know why I'm having to defend myself. You

19:34

know, just coming out the gate swinging

19:37

from me, swinging for my choice. You

19:39

know, like, but hey, if that's the game we're playing, then

19:42

I'll gladly play along. I...

19:45

Look, I'm thinking, okay, first

19:47

of all, I will have to admit, and I guess this is fucked

19:50

up, but I actually don't even like eggplants. I rarely

19:52

cook with them. I never buy them.

19:55

I'm not an eggplant fan. That

19:57

is a fact. But I thought about...

19:59

But when I read this recipe, I love American

20:02

cheese. Love it. All

20:04

right. Love American cheese. I love ketchup.

20:07

I love this kind of bread. All right. Again,

20:09

hedging the best. I was thinking if I get under 20 minutes,

20:12

I'll do this shit in 10 minutes and be done.

20:14

You know what I mean? Lo and behold,

20:17

that is exactly what happened. So I'm very,

20:20

I'm very happy with my choice. I mean, I

20:22

fried up the eggplant nice, put

20:24

some seasoning in it.

20:25

It tasted great. A little bit of a little

20:27

bit of pesto I had in the fridge. I had some fresh pesto,

20:30

a little hint at that. I stacked it up real

20:32

high to made a real thick, real melty,

20:35

toasted the bread with some butter on the stove.

20:38

Insides only. I mean, I don't know

20:40

what there was to not like. It's 12 minutes. It

20:42

was salty, cheesy sandwich.

20:45

All right. So sounds

20:48

like whatever you made, which we'll get it to more. It's

20:51

different than what the recipe said. But

20:57

that's fine. That's fine. Let's, let's get into

20:59

the particular. We're talking about. Okay. So

21:02

this recipe, all right. Okay. As

21:04

written as written for a trashier version of eggplant.

21:07

Parm has eggplant cut into quarter inch

21:09

slices, eggs, white American cheese,

21:11

ketchup, Wonder bread.

21:13

And then for some reason, white American cheese and ketchup again.

21:16

I didn't understand the recipe. I

21:18

really didn't understand the recipe. It

21:21

was very confusing. I knew,

21:23

I knew all the words. I just never seen

21:25

them in this order before. Listen,

21:27

I'm going to just give you the whole entire recipe. Let

21:29

me read it.

21:31

I asked my mom for the recipe. She sent me a text because

21:33

it's too simple to need to have an actual recipe

21:35

card for egg. All the ingredients that

21:38

Chris just said. Again, it goes ketchup, Wonder bread, one

21:40

American cheese, ketchup, peel and slice, eggplant

21:43

and one quarter inch slices, pat dry, blah, blah,

21:45

blah.

21:47

And then it says fry

21:49

hot until it looks done and then serve

21:52

several slices of Wonder bread with

21:54

the slice of American cheese and ketchup

21:57

on Wonder bread. What's

22:00

so you do? Is

22:02

it an open face sandwich? I

22:04

think I think the idea here is you you

22:07

slice the eggplant You do a typical breading

22:09

procedure where you dip them in egg

22:12

mixture

22:14

And then bread crumbs which are not called for in the ingredients

22:17

and then you fry them And then you

22:19

what you just stack them on a piece

22:21

of white bread Several

22:23

slices on Wonder bread with a slice

22:26

of American cheese and ketchup So like I

22:28

didn't know if I just I didn't know what

22:30

to do from there. It

22:33

was a true enigma

22:35

Mutations I made

22:38

a sandwich. It's an eggplant. It's an eggplant

22:40

parm sandwich sort of but

22:43

Doesn't say it's a sandwich. That's the parm Nobody

22:46

you never look at an eggplant parm thing and it's a sandwich

22:48

ironically. We couldn't get a hold of I do I live

22:50

in New York So

22:52

okay

22:53

Let's do this in a structured way when we did a row

22:56

eggplant parm hero It's always

22:58

sandwich or hero parm chicken

23:00

parm. It doesn't come out as

23:03

a sandwich Mmm, it's true. He comes

23:05

in and of itself. Yeah, you need the sandwich

23:08

part. So I thought that that

23:10

this was a real You know,

23:12

it was it was a confusing task for for two

23:14

of us Maybe not for Brian, but when

23:17

we did our when we did I just assume sandwich

23:20

We did our wheel spin Dave

23:23

you landed on vegan. So obviously

23:25

the cheese would pose an issue and the egg

23:27

would oppose an issue for you. I drew

23:30

one pot

23:32

The bread the whole breading procedure without

23:34

access to a mixing bowl or whatever was gonna prove Tricky

23:37

for me and Brian as you

23:39

dreamt you got under 20 minutes

23:42

Busy man that you are It's

23:45

Brian's it's Brian's episode. Let's give

23:47

him honors here Brian You started talking about how

23:49

this this went for you talk us through the

23:51

whole process And give

23:53

us some sense that you did it under 20 minutes. I want to

23:55

I want to be convinced

23:58

Honors, okay, first of all

23:59

I did it all in one take on the video, so

24:02

I have the evidence. Oh, well, if it

24:04

took you more than one take, we have got problems here,

24:06

though. So

24:09

I was a few minutes late to

24:12

this recording. Apologies, but I put

24:14

myself under that kind of pressure just to make sure I did.

24:17

I started the recipe 20,

24:20

30 minutes, 20 minutes before 330. I

24:24

started around 309. Just

24:26

to make sure I was completely under

24:28

the gun.

24:29

Sorry, Ron. You look wiped out. I'm

24:34

like out of breath, man. Come on. I got to lose

24:36

weight. So I

24:38

didn't have anything prepped. Obviously, it's not much to do,

24:40

though. I mean, look, it's under 20 minutes. The

24:43

recipe is simple. I had the ingredients, obviously, from the store.

24:45

There was a fridge and the oil wasn't

24:47

hot. Nothing. All right. So I try to be a

24:49

little bit true to the game. I mean, that's an interesting

24:52

one, right? Because if the oil was hot, that that

24:54

that wouldn't kind of wouldn't be fair under 20 minutes. You

24:56

got to heat up oil, too. So

24:59

I mean, I just I did exactly what it said. I

25:01

just made it a sandwich. I mean, I thought it was I thought it

25:03

was tasty. I peeled the eggplant. I

25:05

sliced it up.

25:07

I used some regular plain breadcrumbs,

25:09

put some oregano in it and some seasoned salt because

25:12

I couldn't I couldn't sit by and just fry

25:14

something without flavor seasoning something,

25:16

you know, so I put that in there, whipped

25:19

up the eggs, put some seasoned salt in that

25:21

as well, some pepper, some regular

25:23

salt, too.

25:26

Yeah, I heated up some canola oil. Boom, bing, bang.

25:28

That shit came out nice and crispy. Perfect.

25:31

I put

25:32

four slices of I did two slices of eggplant.

25:34

I want to

25:35

long slices, put two slices of American

25:38

cheese on each of those, stacked them

25:40

on top of each other, cut it down the middle and then

25:42

stacked the four as well.

25:45

Put that back on the stove with the lid so that the cheese

25:47

would actually melt. Then I took that

25:49

off, toasted up the bread,

25:51

put ketchup all over the bread, put the

25:53

eggplant big old stack. You had to make a big old

25:56

cheesy stack. The big, big,

25:58

the big cheese. I had cheese. between

26:00

each layer of eggplant

26:02

cheese between each crispy layer melting

26:04

all upon itself then I

26:06

saw when I opened the fridge to get the ketchup I had some

26:09

pesto I made I

26:10

just put a little because I thought it'd be good and sure enough it

26:12

was phenomenal

26:13

I did it in 10 minutes flat I mean

26:17

a lot of interpretations you've

26:19

been eggplant milfouille I'm

26:25

impressed under 10 minutes I got you you

26:29

want to go I did I landed on vegan

26:33

and

26:37

I initially

26:40

when I looked at the recipe and the reason why I've

26:42

been talking shit about it is simply this

26:45

not that I'm not trying to talk shit about anyone's

26:47

food nostalgia or the fact that

26:49

it could be delicious

26:51

I loathe absolutely

26:54

loathe any recipe that involves

26:56

ketchup that

26:58

isn't french fries hamburgers

27:02

or meatloaf the Holy Trinity anything

27:04

outside of that is straight the fuck out and

27:07

I can't I can't I can't

27:09

cook I can't make eggs with ketchup I

27:12

can't put ketchup on fucking anything it just

27:15

is it

27:16

is a real thing

27:18

that I have a phobia I can't I

27:21

fucking hate it I could not do it

27:23

there's no way I'd rather vomit then

27:26

make it

27:27

and that's how I felt so I refused to use ketchup

27:30

number one so then if I said

27:32

to myself okay so I had two options I didn't know exactly

27:34

how it was gonna go especially

27:36

being vegan so I thought maybe

27:38

I could make this more of a interpretation

27:40

of a katsu sondo right so

27:42

nasu is Japanese free egg plant I could do natsu

27:45

nasu katsu nasu katsu so

27:47

I thought to myself maybe that could be it I

27:49

could screw around with the

27:52

tomato element that I'll explain in a second

27:54

but if I don't I'll just make it more

27:56

of a traditional thing I also interpret

27:59

it as a sandwich

27:59

So I bought

28:03

cashew cheese because it was white, shredded

28:06

white cheese. Shockingly, it melts

28:08

quite well. There were other cheese

28:10

that I wanted to buy, but I wanted to honor the

28:12

specific request. The only specific request

28:15

in this recipe was for white

28:17

cheese. Right?

28:20

So I had that. I, so

28:23

with eggplant, I cut them

28:25

into quarter-inch slices, but I scored them and I salted

28:27

them. That's just a technique you

28:30

might do for other eggplant recipes. But

28:33

there's a certain sense of bitterness that I wanted to

28:35

expunge from the eggplant slices. And

28:37

I only just, I pre-salted them

28:40

maybe for like 30 minutes beforehand, patted

28:42

them dry. And the

28:44

no egg is a real bummer.

28:47

I didn't know exactly what I was going to do. Maybe I would

28:50

soak it in soy milk or something

28:52

like that. But

28:56

I decided to put a garlic paste on it. Garlic

28:59

and eggplant, tomatoes, those are friends. So

29:02

I smeared on each

29:04

slice, just a thin

29:07

layer of garlic paste. Just

29:09

minced garlic? No, you can buy it at the store.

29:12

Okay, okay, okay. It's like new, like, I

29:14

can't remember. It's not new, but something like that. And

29:18

breaded them in panko. Because again, I initially thought

29:20

maybe I could do this, but I didn't know, because

29:22

I've never done this before. So I thought, all right,

29:25

I'll bread that, set that aside. So

29:28

clearly I have to make, I thought I'd make my own

29:30

side of like a compote instead.

29:33

I could make like a ketchup that's fresh with

29:36

fresh ingredients. So

29:38

I had some two, I had two

29:40

tomatoes, old

29:42

green market heirloom tomatoes. And

29:45

I was like, you know what, let me just put them in at any day, lid

29:47

off, chop them up, and I'm

29:50

going to microwave them. I microwaved them for 20 minutes.

29:55

Because I was like, if it evaporates, maybe it'll come down. I've done

29:57

this clearly.

30:00

you know, in a variety of other ways throughout my career.

30:03

But I didn't know what it was going to taste like, because I've never

30:05

done them with like heirloom tomatoes, which were super,

30:08

super sweet.

30:09

I've always done them with like Hot House or Roma

30:12

tomatoes. And I

30:14

thought that I would add Worcestershire

30:16

sauce. And I was like, no, no, no, that has anchovy, so I can't

30:18

do that. So I was like, okay, that in the process,

30:20

like I can't really make like a bulldog sauce. I thought

30:22

I could make a bulldog sauce with the

30:25

tomato compote, but then I tasted

30:27

it before I did anything. I was like, holy shit.

30:29

Super sweet, perfectly acidic, and

30:32

it was just tomato. And

30:35

I just mashed that up and it was

30:37

perfect for two sandwiches. So I didn't do

30:39

anything. So right then I veered away from again,

30:42

making a katsu don

30:44

type of thing into something that would

30:46

be maybe a little

30:48

bit more traditional, I guess in terms of flavors.

30:53

And then I fried them off

30:55

in some olive oil, eggplant slices, and

30:57

then I added some cheese on

31:00

some of them, because I would do one with cheese and one

31:02

without cheese just to

31:03

taste the difference. On

31:06

the white bread, I put on the tomato

31:09

compote, then I put on the slices, then

31:11

I put on the ones with cheese

31:13

and I put another layer of tomato compote on.

31:17

It was really tasty.

31:19

Would I go through the trouble to make it again? No, I

31:21

will say that the one without the

31:24

cheese did not taste as good, but

31:26

it really turned into a sandwich for

31:28

me, like an eggplant parm sandwich.

31:31

But again, the

31:33

vegan thing I

31:35

think could have, I

31:38

could have made it more delicious clearly if it was the traditional

31:40

way. But I

31:43

couldn't use American cheese

31:45

because there is no vegan alternative that I

31:47

know of and there is no vegan alternative.

31:49

They have yellow ones, but not the one that's colored white

31:51

that I could find. And

31:55

that was pretty much it, right? Brian.

31:59

Do you mess with cashew cheese?

32:03

Yeah, that

32:05

sounded really impressive to be honest, listening

32:08

to that, it sounded poetic. But

32:10

yeah, I think it's important to score. Scoring

32:12

the eggplant I think is important because you

32:15

want it to cook faster and it helps

32:17

again, expunge some of that eggplant

32:20

juice.

32:21

So scoring it before breading it? I

32:24

did. Scoring it before breading and frying it?

32:26

Shit, okay. I

32:31

drew one pot. So for

32:33

me, there were a couple of things

32:36

going on here. I was also not

32:38

excited about just, I

32:40

don't have the same allergy to ketchup, I like ketchup in

32:42

a lot of different places. I

32:46

don't like this

32:49

version of ketchup. I think that ketchup with

32:52

American cheese on white bread, which you'll

32:54

see from time to time, is

32:56

nasty. So I was not excited

32:58

about this particular combination.

33:02

As somebody who was assigned one

33:05

pot as my constraint,

33:06

my obvious first thing was, I

33:09

can't do your traditional dip

33:12

in an egg than bread and breadcrumbs. That was gonna

33:14

require a separate bowl, it was gonna require

33:16

more than one pot. So I was going

33:18

to bypass breading

33:20

altogether because I just wasn't gonna get it done. I

33:23

guess I could have smeared a paste

33:25

and then dipped it in breadcrumbs.

33:28

One thought I had was,

33:30

could I do this almost shrimp

33:32

toast style, where I would have

33:34

the eggplant minced up almost like a shrimp

33:36

farce, mix egg into that, dip it in

33:38

breadcrumbs. Again, I could have pulled it

33:40

off, but it would have just been using,

33:42

it would have been cheating, I think. I would have been using my cutting

33:45

board as multiple plates.

33:47

I wanted to go as straightforward

33:50

one pot as possible. So my one pot- Honorable.

33:53

Was hey, it was my trusty

33:55

nonstick fry pan.

33:57

That was the one pot I chose. The

34:01

other thing that I wanted to do was, you know,

34:03

I don't think that this recipe really

34:05

showcased Wonder bread

34:08

and

34:08

its possibilities because

34:11

you're just sort of serving this eggplant

34:13

parm on white bread, right, on Wonder bread. So

34:15

the other thing I wanted to do was maybe try to do something a little

34:17

extra with the Wonder bread. And

34:20

obviously one of my favorite uses of Wonder bread I learned

34:22

from Dave is to sort of cheat it out

34:24

and use it almost like a wrapper,

34:27

right, like a spring roll wrapper.

34:29

So rather than breading this thing, I thought, let

34:32

me

34:33

cook the eggplant,

34:35

then get that

34:37

same crispy crunchiness from frying

34:40

it inside of a little rolled up piece of white bread.

34:42

So again, sticking to the one

34:44

pot thing, I wanted to cook my eggplant without using

34:46

any pots or pans.

34:49

So I just I did two things to make sure I was

34:51

above reproach. First, I pricked

34:54

a whole eggplant just with a fork all over the place,

34:56

threw it straight into the microwave for five

34:58

or six minutes. It comes out sort

35:01

of completely cooked inside. I just sliced it in

35:03

half and scraped out all of the flesh.

35:06

I thought I might get some complaints about using the microwave

35:08

as a quote unquote pot. So

35:10

I also did a method where I just threw

35:13

that old bad boy right on the stove and

35:17

turn on the gas burners and let it char on

35:19

the outside, you know, sort of like a third

35:21

of the way into a baba ganoush or whatever, just charred

35:24

eggplant,

35:25

pulled that off, put it on my cutting board, did the same

35:27

thing. I scraped out the flesh inside.

35:30

So now I had my eggplant mixture, which

35:32

I chopped up on the board, seasoned

35:34

with Momo

35:37

savory salt, a little bit of, I

35:41

think I put a tiny bit of sugar in there. So

35:43

I had my little eggplant farce. I

35:46

cheated out my Wonder

35:48

Bread squares. I took off the, took off the crust and

35:50

flattened them with a rolling pin until they were

35:53

basically exactly like one ton wrappers,

35:56

laid a little piece of cheese in there, a little

35:59

bit of the eggplant. mixture,

36:01

folded them up, pinched the sides, and then

36:03

fried them.

36:04

So I had these little crunchy eggplant

36:06

parm pockets.

36:08

I'm gonna say this.

36:10

I went with yellow American cheese in spite

36:13

of these instructions,

36:14

simply for this reason.

36:16

When I read the sentences,

36:19

it must be white American cheese, yellow

36:21

just looks weird. My body wouldn't

36:23

let me do it. I couldn't hear those sentences

36:26

and not feel offended by, I know she

36:28

talked about cheese here, I know you're talking about

36:30

cheese, but I couldn't take it. Well played.

36:33

I love how you're masquerading laziness

36:35

with... The

36:37

white is next to the yellow. Well

36:40

played. Well played. You played the racist card,

36:43

well done. The white is next to the yellow. I don't

36:45

know. That's

36:48

a loose race card play, man.

36:50

You gotta save those for real

36:52

moments. I mean, that's on

36:55

you. Listen, if you're gonna

36:57

take my points because of my

36:59

political stance, that's fine by me. It's

37:01

fine by me. You literally just use that to cover

37:03

your laziness, which is

37:07

amazing. Honestly,

37:10

I didn't. Honest, honest, honest

37:12

recipe club. If I can be honest with the recipe

37:14

club listeners, I just didn't fucking see it said

37:16

white. White American cheese.

37:18

I thought that yellow was fine. And as Dave

37:21

was making his whole stink about how he had to choose white,

37:23

I had to come up with something. I literally just took

37:25

a note here. Yellow, weird. You

37:28

were putting all the progress we've

37:30

done as colored folk, like 10

37:33

years, 15 years back. I think calling us

37:35

colored folk just sent us back another 25

37:37

years. Fuck,

37:40

no. Oh my

37:45

God. All of our progress is gone.

37:47

Let me give my final assessment

37:50

of this. Let me

37:52

give my final assessment on this thing.

37:55

If I had like a little ramekin of

37:58

tomato sauce, a little ramekin of marinara,

38:02

whatever, of Dave's tomato relish to

38:04

dip these into.

38:06

I thought they would have been very tasty.

38:08

Dipping these into ketchup really

38:11

bummed me out. I think that if I could

38:13

do it all over again, at worst, I

38:16

would have just put a little ketchup into the eggplant

38:18

farce. I just think there's something about

38:21

dipping bread into ketchup

38:23

in this instance that did not sit

38:25

well with me. Although my niece is here, my

38:27

23-year-old niece, and

38:29

she gobbled these right up. So

38:31

this thing has an audience, for sure.

38:34

Yeah.

38:36

OK. Can I ask, with

38:39

the one bowl, one pot, so

38:42

you can prep out on a cutting board, but all

38:45

cooking has to be done in one bowl?

38:48

One pot, yeah. You can prep in multiple bowls?

38:50

No, no bowls. I use no bowls.

38:53

OK. We just said, when we established rules, we

38:55

just set up a cutting board and it's free,

38:58

one pot for everything else. So

39:00

I didn't. You charred the eggplant on the stove directly,

39:02

right? Directly on the stove, yeah. And I

39:04

couldn't have used my pan as a mixing bowl, and

39:09

then dipped in there, and then cleaned it out. I just didn't want

39:11

to. I wanted to stick to the spirit of. No, I'm just taking notes.

39:14

No problem. The least amount of cleaning and reusing

39:16

and cleaning and reusing, I wanted to go one step.

39:19

Yeah, I'm just taking notes. Is

39:21

there now time to we can comment on everyone else's

39:24

recipes? It's your favorite. It's your favorite

39:26

time. Favorite time of the episode. But

39:28

you know, Brian, your honor.

39:31

What did you like and dislike about what you've heard? What

39:33

did you like and dislike about what you heard?

39:39

Oof, man, I wasn't prepared to get into

39:41

this right now. I'm just kidding. I think everything

39:43

Dave did sounded really, really, like

39:46

I said, poetic. It did sound really delicious. It sounds

39:48

like you took a lot of

39:50

time, put a lot of technique into

39:52

this, obviously. It's probably second nature.

39:57

I

39:57

don't know. I mean, I don't think I disliked much. I

40:00

mean you tried to go one way you pivoted back

40:02

to something that was a little more true to it It had to be

40:04

vegan to get a the

40:06

cheesy melt with the cashew situation

40:08

was probably difficult So it's I don't know. I

40:11

think it's all systems good Because

40:15

I don't know you you you you use your rolling

40:17

pin to Flatten

40:19

out the Wonder bread into into

40:22

a spring roll wrap. What did you say? You

40:24

rolled it out then and then you put

40:28

The roasted egg. I mean, that's pretty dope.

40:30

I mean, what can I say? I mean, it's

40:32

still Wonder bread Interpreted fried.

40:35

I don't get the ketchup hate. I don't know why I hate on

40:37

ketchup so much I think ketchup is a lovely condiment

40:40

for sandwiches of all sorts I

40:43

think y'all did fire. I mean, you know, I took my

40:45

notes, you know I'm saying I see

40:47

you Chris with the eggplant on The stove.

40:49

I don't know if that it's part of the one

40:51

pot ideology That

40:56

Was a no pot recipe there's no

40:59

pot in both of that.

41:00

I just put it on how do you fry them? I fried

41:03

them in my pan my

41:05

one pot Yeah,

41:07

but you but you roasted the eggplant in

41:10

a different no directly outside of

41:12

the pan directly on the flame. Yeah

41:15

So direct. Okay, that's what I'm saying. I'm just taking

41:17

notes a direct flame use is allowable

41:20

in one pot So

41:24

I could go outside with like a like a coal fire

41:27

or like a roast stuff in a fire and

41:29

then bring it back To one pot.

41:31

I think so I mean sure if you want to add

41:34

work to do that But I mean, I just assumed

41:36

that using no pot

41:38

or pan was allowed by one pot rules What

41:41

do you got to? I

41:46

Mean I

41:48

think Brian did exactly I mean

41:50

I Adding

41:53

pesto whatever I you know,

41:55

yeah, he just did what the recipe was

41:59

should take you 10 Right? Right?

42:04

So like, it is what it is, right? It's

42:06

as straightforward as it comes, for the most part.

42:09

But I do think that the original recipe is

42:12

a single decker, no

42:13

open-faced tartine. Interesting.

42:16

But that's not on Brian. I just think that it's easy to

42:18

interpret it as a sandwich. So I think Brian

42:21

did... What more could you do other

42:23

than, you know... Not a lot of room for

42:25

wiggle. There was already a 20-minute recipe, right? Right.

42:29

The idea of... Honestly,

42:32

this is revolting to me. Of

42:35

pesto and ketchup together. I'm

42:39

vomiting my mouth a little bit. It's

42:42

basil. It's basically basil.

42:44

You never had basil on an eggplant farm sandwich. Yeah,

42:47

but not with ketchup. Again, I'm telling you, it

42:49

doesn't make any sense my aversion to ketchup. I'm

42:51

just saying it's a neurotic tick.

42:54

So please, don't make fun of my psychological

42:57

makeup. Hold on, hold on.

42:59

In your defense, Dave, when

43:02

I hear... I kind of glossed over that.

43:04

You picked up on it. But

43:06

if I were to just stir together some pesto and ketchup,

43:09

I can't think of many worse things. That

43:11

sounds horrifying. Sounds terrible. I

43:14

can understand all the ingredients are the same. What

43:16

grows together goes together, but not in this situation.

43:18

It's a caprese salad dressing. You...

43:22

Chris, Ying, you were waiting... You were looking for something

43:25

to say about my shit. You just picked that up, that

43:27

pesto shit. You didn't even think about that.

43:29

I'm not trying to take away from the kind of depression

43:31

era origins

43:34

or the Amish setting of it all.

43:36

I can still appreciate

43:38

that, the recipe, but I

43:41

can also have my own sort

43:43

of idiosyncratic weirdness

43:46

and be like, I fucking hate ketchup outside

43:48

of all any of those things. I just can't.

43:51

So yeah, outside of that, I was like, that's

43:53

what it is. I'm almost glad that I got

43:55

vegan. So I didn't have to make it the way it's supposed

43:57

to be made.

43:59

What

44:01

do you got for me? So,

44:04

Brian, I'd love your thoughts on this.

44:07

I think the challenge of a One-Pot on

44:09

this was extremely difficult.

44:12

If you start to think about it, if you put yourself

44:15

in the shoes of somebody that had to do it in

44:19

One-Pot, I'd start to panic a little

44:21

bit because you're like, how do you do that? How

44:23

do you dredge something? And this

44:25

is, I think, the genius of having to land on One-Pot

44:28

is having to figure out the

44:30

steps and the process.

44:34

Again, I think you did a

44:36

great job, but I'm also like, it's our responsibility

44:39

to the audience to come up with different viewpoints

44:41

that maybe somebody might miss. And

44:44

my feeling here, if I had to take on the

44:46

role of a prosecutor, is... Which

44:49

nobody's asking for. If

44:55

I had to take on the role of a prosecutor...

44:57

Is all of the work with the rolling pin

44:59

and shooting out the dough is

45:02

like a magician to take your

45:04

awareness and attention away from the

45:06

fact that he didn't really

45:08

do anything in that One-Pot to

45:10

start and to finish. Everything was done outside

45:13

of it. And

45:16

granted, it's difficult... Here's

45:18

what the weirdest thing is in knowing Christian, very

45:20

intelligent figure. Let's

45:25

make something look so hard

45:27

and so difficult to do that

45:29

it takes away from the task at hand.

45:32

What I just heard is I'm a magician. And

45:36

that's all. How

45:38

do you feel about that, Brian?

45:41

Look, I'm not trying to say

45:43

Christian. You didn't bread it. That's

45:45

a central thing. I wrapped

45:47

the motherfucker in... In bread.

45:50

Again, I'm not saying you didn't do it. You

45:53

take a more difficult path to

45:56

actually mask. You

46:00

have not wrong. Yeah, it was the original

46:02

difficult thing was so difficult that

46:05

he knew that he could deke everybody

46:07

Into thinking how genius it is. Look,

46:10

I made little pizza pockets

46:12

He was talking about yeah You were talking about the

46:14

eggplant getting roasted and you know your

46:16

knees and like got wet up and

46:18

like the ketchup It's

46:20

true at the at the end

46:22

of the day at the end of the day if I

46:24

was confused That's why I was asking I was like

46:27

look Well, how was the eggplant cooked and this

46:29

and I was trying to wrap my hair on this. So the

46:31

one pot

46:33

If you okay Chris if you had to do it again Would

46:35

you do it exactly like that again or like I'm

46:38

not saying I could have done it better to you I'm glad

46:40

I did not get one pot to have to fry

46:42

something because that shit would be well

46:44

to be honest You could do it. You could just clean the

46:46

pot in between steps, you know If

46:49

I did it again You know the only other

46:51

path that I would have gone with this the only other path I would

46:53

have gone was just to turn this into a casserole

46:55

and put some bread in the bottom of a

46:57

Casserole dish put eggplant on

46:59

top cover it with whatever and

47:02

you know what he's thinking right now But

47:04

I didn't want to do again. I hear I hear

47:07

you're saying There's

47:08

a lot of trickiness here a lot of

47:10

illusion a lot of misdirection.

47:13

I really did I I

47:15

Truly truly truly. I Really

47:18

love this sort of using the Wonder

47:21

bread in a different. I don't know if I can trust you

47:23

anymore Any

47:25

of this quite frankly because well They

47:27

always literally just try to explain to everybody

47:30

that

47:31

you use yellow cheese and

47:33

then I cop to that I cop to my false

47:35

claims of I think that

47:37

was you want to you want to cop

47:39

to the fact that you may actually Believe

47:42

us and or I agree with us, but you can't

47:45

Listen just because one time

47:47

I pretended a hate crime happened Took

47:50

place doesn't mean you can't try just find this to

47:52

be on the rest of the you know The

47:55

real crime is that you use the rolling in all

47:57

right.

47:57

That's crazy the

47:59

rolling is what caught me off guard. I

48:02

never thought you'd be George Santos like, but

48:04

you truly are right now. Hey, we made a deal

48:06

that if I submitted no recipes, I couldn't be compared

48:09

to any ultra-concert of neocon motherfuckers

48:11

this season. What? Got to

48:13

respect his perseverance. Just

48:16

go for it again. Just go for it again. I

48:18

love it. I love it. Let's see. What's

48:20

wrong with the rolling pin? You would have just used your hand, you're saying?

48:24

I think that takes away from the spirit of one

48:26

pot. And

48:28

Wonder Bread. I mean, does it do Wonder

48:30

Bread justice to flatten it out?

48:34

Can I give you what I would do with one pot?

48:37

Can we just finish this real quick? Ryan questions

48:39

sheeting out Wonder Bread and filling it, though.

48:42

I don't think that's very one potty. But

48:45

he's questioning the practice of it as a delicious

48:47

thing. That is delicious thing. It is.

48:50

You're basically turning into a, you

48:53

know, it fries up beautifully.

48:55

It's super crisp. It's unbelievable. Go

48:58

ahead and say what you would do.

49:00

I would cut the

49:03

eggplant the same, you know, et cetera.

49:06

All right. I have all the ingredients. But in the

49:08

pan, I would put breadcrumbs.

49:12

Then I

49:13

would put an egg, like

49:16

sort of like mix it on top. And

49:18

then I would try to almost like maybe

49:20

I'd put egg to begin with, right?

49:24

And then I would put in the eggplant

49:27

slices and then pour egg and

49:30

breadcrumbs on top of that as well. So

49:32

it becomes almost like an omelet,

49:35

right? But crispiness dispersed

49:37

throughout. Flip it over.

49:39

Get it nice and crunchy and crispy. You

49:42

could even make flour. So it's almost like in

49:44

the same pot. You could almost make a batter,

49:47

right? With the flour and the egg,

49:50

you could put the pancake

49:53

batter almost without it being sweetened with baking

49:55

soda. And then you put the

49:57

eggplant slices on it or in it. And then

49:59

you cover.

49:59

it in bread crumbs. You

50:02

can get that. There's a lot of different ways you could

50:04

do that. Get it nice and crunchy. Then

50:06

on the cutting board, you can cut out those slices around

50:09

it so it's not this uniform thing.

50:11

And then you did everything in one pot. Mm-hmm.

50:15

And then you just used the white bread as a sandwich? Yeah.

50:18

And you can follow the same thing. I just think that you can

50:20

make this in one pot. I think there's

50:22

two different angles you could do this. You could either

50:24

put the bread crumbs in the pan

50:26

first and then pour the

50:29

egg mixture. I think if I was going

50:31

to do it, I'd probably do a flour egg mixture

50:33

in the pan. Start off cold, right? In

50:36

a nonstick pan.

50:38

And then I would,

50:40

like you're putting blueberries into a pancake,

50:43

right? Then I would, when

50:46

I was lifting it up, I would put bread crumbs.

50:48

So on the other side, I would put bread crumbs on

50:50

top, on the bottom of the

50:53

pan. So I take the battered

50:56

eggplant out.

50:58

Then I put bread crumbs on the bottom. The

51:00

other side of the pancake, or what

51:02

I'm with the eggplant, is still raw. So

51:05

then I put it on top of, I flip it over,

51:07

so now it's going to be adhesive.

51:09

It's going to be glued to the bread crumbs.

51:12

Then I'm going

51:13

to do the same thing. I'm going to make a little bit of a slurry

51:15

on top of the other side and put bread crumbs, and then I'm going

51:17

to cook the other side. I got the whole thing done, if that made

51:20

any sense.

51:21

That sounds like a true one pot. You

51:24

know, it can't be done. I bet you I can make it look

51:26

really, really proper too.

51:28

All right. Yeah. We bet you

51:30

could. I'm just saying like, what do you think

51:33

Chris? That's fine. That's another way

51:35

to go at it. I, again, I hear

51:37

all that. I hear all that. I still like, I still like what

51:39

I did. He's about to give me.

51:42

Just give up. I'm not going to give up.

51:45

I'm still happy with the thing that as

51:47

it turned out, I think that if I hadn't wouldn't, if

51:49

I didn't have the one pot specific restriction, I

51:51

do think the thing that kept occurring to me was that

51:53

sort of more shrimp toast style thing that would have been delicious.

51:56

But if I mean like what's

51:58

the version I gave is just more

52:01

one pot than yours. It's real

52:03

one, that's real one pot. True. The

52:05

version you gave, I was just thinking you

52:07

could just clean the pot in between steps.

52:10

Does that, you can't do that. I think that that is less

52:12

one pot. No. That's, I agree, I

52:14

agree that it's less one pot than what Dave just

52:16

said, but it's more one pot than what you did. I

52:18

disagree with that. I think that just using the pot

52:20

as a mixing bowl is silly.

52:23

I think, I would have done that. No, you, you,

52:25

you, I

52:27

would, I would mix the egg, dredge

52:30

it, add the breadcrumbs,

52:33

remove the eggplant, clean the bowl,

52:35

I'll put some oil in it and then fry them. Yeah, I

52:37

understand that. Is that not one pot? I

52:39

don't, I don't. Or is that just like kind of like a week,

52:41

That's just a week one pot, I think. Which

52:43

is why he comes up with this like fantastical

52:48

technique driven. I can just, my shit

52:51

always, it's so hard.

52:53

You know? It's ridiculous. All

52:55

right, let's get to the story. I didn't, to the

52:57

point where like, well, man, like I didn't even know

52:59

what you were doing. That's like so cool. These

53:01

pizza pockets. Awesome. I mean, you did cook

53:03

the eggplant on outside of that pot.

53:06

Sure. Is that a problem? At the end

53:08

of the day. I also

53:10

didn't live in the pot. I didn't sleep in the pot.

53:13

I mean, what about people that have an

53:15

induction or

53:18

they don't have a microwave?

53:20

Just saying, right? I guess you can't make

53:23

this. No, you

53:25

can with an open flame. If you cook it in one pot,

53:27

I'm just saying like you tend to not care or empathize

53:30

for viewers that don't have. Hey, listen, if

53:32

you're one of those families out there that sadly only

53:35

has an induction burner and no microwave

53:37

and no access to flame, but I'm

53:39

really sorry. You

53:41

can't make my rollups

53:43

that you dip in ketchup. And let me just

53:45

say,

53:46

not missing that much. All

53:50

right, let's get to the scoring before this, before

53:52

I get beat up anymore. Listen,

53:56

I trust that Brian did his in under 20

53:58

minutes, even though he said he started.

53:59

We started 30 minutes earlier than our recording

54:02

and still arrived five minutes late. Sounds

54:05

like 35 minutes to me. Add you to the bathroom. I

54:07

had other things to do. You're just

54:09

looking for something. You're just looking for something. I

54:11

didn't go through my ups and downs. I,

54:14

what did I

54:15

like? I

54:18

do like how you got the bread crumbs to adhere to

54:21

the eggplant,

54:23

Chang. I

54:26

thought that was a nice work around for the egg.

54:29

I wish that there was, I think

54:32

that I've long lamented

54:34

on behalf of vegans that the cheese options

54:36

are so sad. And please, please

54:39

don't come at us with your brand

54:41

of vegan cheese that you think is delicious. I just

54:43

have yet to see it. So I don't know why they call it cheese.

54:46

It's cashew. Cashew smudge. Cashew

54:48

smudge. Cashew sludge. Cheesy's

54:51

like. You know what I mean? It's

54:54

not cheese. It's unless you, unless you milk

54:56

to cashew

54:58

and prevented its milk into soy

55:00

milk, it's soy juice. It's

55:04

not almond milk. It's almond water. Careful.

55:07

You're going to cure the wrath of a

55:10

big,

55:10

big nut. Is there even

55:12

dairy in American cheese? I mean, honest

55:15

question doesn't matter. Tastes delicious.

55:17

I think there. Yeah. No, I think it's

55:19

delicious. But I'm saying is there an animal in it? Yes.

55:23

Otherwise, don't you think vegans would eat it?

55:26

Instead of cashew sludge? Yeah,

55:29

I guess so. Yeah.

55:32

I mean, Brian, you did it. You did it quickly.

55:34

I think that I think that making

55:36

it into a, I'm excited to see the video

55:39

to see your double decker big boy. I

55:41

think. That was the biggest thing. I

55:44

think. I'm

55:46

excited to check out your Ballywick. Yeah. I

55:49

think you did the, I think you did the

55:51

assignment. So I think Brian

55:54

receives his full marks for

55:56

accomplishing the task.

55:58

I am not one to. Detract

56:00

or subtract from your points Dave even though you use

56:03

the non Wonder bread bread so I'm happy

56:05

to give you ten unless Brian you really want to Stick

56:08

your plant your flag on this

56:10

well I mean, you know talk about magicians, you

56:12

know This is talking about this compote and all

56:14

this kind of thing and these beautiful cooking techniques But

56:16

didn't talk about the fact that it was not Wonder bread

56:19

I

56:27

can also say like you didn't use the right Wonder

56:29

bread

56:31

How did I not use the right Wonder I use Wonder

56:33

bread I use the one with the balloons

56:38

But

56:41

it's Wonder bread it didn't it just said Wonder bread the

56:44

most generic form of it

56:46

I use the I use the quintessential

56:49

form of Wonder bread the actual Form

56:52

of Wonder bread

56:53

that could be assumed to be used. But were you

56:55

on a balloon when you used it? I I

56:58

actually was flying quite high So

57:03

again, I say I say full ten

57:05

to Dave, but if you want to if you want to fight

57:07

it I'm happy to hear the argument against

57:10

I'm not gonna I'm not gonna fight this

57:12

because I think it sets a Precedent

57:15

that I will end up breaking at some point because

57:17

you know the bread it is the same space job.

57:19

I'm not gonna fight that

57:21

Chief Justice Remember

57:24

in this court of law the things

57:26

that happen these episodes man to have consequences For

57:29

you down the line. I might find myself in

57:31

a similar predicament and I might need some sympathy It's

57:34

a game playing a long game here

57:38

The only thing necessary for the triumph

57:40

of evil is for good men to do nothing But

57:44

it's fine it's fine you want to let him get away with the crime so you

57:46

can get away with future crimes, that's cool You

57:49

guys want to I just want to take a very and

57:51

I nailed it. I'm with you Are

57:54

you guys gonna fight my ten points because

57:57

I used the stove without a pan

57:59

is that a thing? No, I

58:01

mean I think technically, you know, you sort

58:03

of did it, but I think we'll see on the points coming

58:05

back to you We will see All

58:09

right, so at this point as usual

58:12

The rest of the points for each of us

58:14

comes from our peers So Dave

58:16

now has 10 points to assign He

58:19

can divvy them up between me and Brian based

58:21

on things He liked and disliked about our approach

58:24

to our recipe Brian will do the same with 10

58:26

points to distribute to me and Dave and I will

58:28

distribute my own 10 points between Brian

58:30

and Dave Here we're going to do this in

58:33

Relative anonymity first, right? We're gonna text

58:36

our our point scores to Gabby

58:38

right now And by the way, I just want to take

58:40

this opportunity as we're as we're tallying things up.

58:42

I know Mylin

58:47

your your recipe your your family recipe

58:49

here created a little bit of a controversial

58:52

stir between us here But I want

58:54

to thank everybody for continuing to send in these recipes

58:57

We're getting more than ever, you know, Brian.

58:59

This is a ton to choose from you had eight recipes

59:02

for Wonder Bread to choose from Just

59:04

people sending in things that are really near

59:06

and dear to their hearts We love to see

59:09

it and you know I think that as we get further

59:11

up and running in the studio Not only are we

59:13

gonna make these ones that we're talking about on the show in

59:15

their entirety but I think it's gonna be really

59:17

fun to sort of explore some of the the

59:20

You know ones that hit the cutting room floor so

59:23

we'll be able to cook a lot more of these recipes So we want

59:25

people to keep sending them in and keep on cooking them

59:27

on the discord. It's crazy to see people taking

59:31

The wheel of death into their own hands. Okay, the

59:33

scores are now in I believe

59:36

Thumbs up Brian

59:40

with a full 10 points for accomplishing

59:43

your task in under 20 minutes and An

59:46

additional four and four from your competitors.

59:49

You have a final score of 18 points

59:54

Christopher yin Fraud

59:58

magician

59:59

10 points full marks for accomplishing

1:00:02

his one pot task and

1:00:05

another six and three from his

1:00:07

competitors giving him a total me a total

1:00:09

of 19 David Chang

1:00:12

magician in zone right

1:00:14

the tomato compote man gets 10 plus 7

1:00:16

from Brian and

1:00:19

six from me Wow I'm honored

1:00:22

of 23 giving him another week's

1:00:24

victory we are gonna

1:00:26

do a real quick come at me discourse

1:00:29

I'm sure you're a bitch in in Mona there's

1:00:32

no there's no way there's no way

1:00:34

I should have lost that guy's what are y'all talking about

1:00:37

how I got lower than Chris Ying this

1:00:39

man used a rolling pin and the stove

1:00:42

for one pot didn't make no sense

1:00:45

I'm so confused you and I

1:00:47

are gonna have a separate conversation about our interpretation

1:00:50

of one pot I don't know what the fuck

1:00:52

you're I mean for the first time I didn't

1:00:57

give being a shit score it's true

1:00:59

I got I got a decent score from Dave I got

1:01:01

another I made this I want you think

1:01:03

I wanted

1:01:05

to penalize you but I was like you know what there were a

1:01:07

lot of style points even though technically

1:01:10

I don't think it was one pot

1:01:12

it might be how I interpret the rules so

1:01:14

you don't think it was one pot

1:01:16

but you gave him more points in their style points

1:01:19

right the past the

1:01:21

only thing you did was add pesto to ketchup and that's

1:01:23

the additional

1:01:26

tenor for style points man that was that was the reason

1:01:29

why I did not

1:01:32

give you a full five like it would have been a 50-50 split

1:01:34

I had a docu point

1:01:37

it was not style that was like I embraced

1:01:40

this and I'm gonna go with this and you

1:01:42

know sometimes that can pay off as a strategy Brian

1:01:44

but in this time you know

1:01:47

the grenade blew up in your hand so

1:01:50

before oh okay before I get you

1:01:52

guys I see I see you

1:01:54

thought I was your enemy this whole episode

1:01:57

and then we move now I see how season 3 is gonna go

1:01:59

You kept coming from it, Brian. I

1:02:02

tried to warn you. You didn't

1:02:04

listen to your own advice about the tall grass. Listen,

1:02:06

I'm getting the control booth is doing a

1:02:09

quick score standings for the

1:02:11

season, which I'll get to in a second. But before we do

1:02:13

that, Brian, the next time you're on here, I believe

1:02:15

your theme ingredient is going to be coconut.

1:02:18

Have you selected a recipe for the

1:02:21

three of us to cook?

1:02:23

I absolutely have. And

1:02:26

what will that recipe be? It is called the, where

1:02:28

is it? It's called the easier,

1:02:31

boozy, pina colada, rum,

1:02:35

poke. Wait, hold on. Poke cake. Poke cake?

1:02:37

Oh, it's a cake? I thought it was just a pina colada.

1:02:41

I think that this is like a cake that you bake

1:02:43

and then poke holes in it, and then you pour a pina colada

1:02:45

on top basically. I'm liking this. Oh,

1:02:47

like a tres leches, but with pina colada. Like

1:02:49

a tres leches or a rum baba

1:02:52

type of situation. Tres leches, pina colada cake

1:02:54

would be sick. I think that's what we're about to eat, man.

1:02:56

That's going to be awesome. Most

1:02:58

caloric

1:02:58

cake of all time. Well, let's

1:03:00

just be careful real quick. Let's hope that none

1:03:02

of us hits the old KETO

1:03:05

on the wheel here.

1:03:07

I want lux on this one. Aye,

1:03:10

aye, aye. Can you guys

1:03:12

see it? I think

1:03:14

that are. Yes. They're good. They

1:03:17

said good. They said good? Yeah. I

1:03:20

think our batteries are back. We're

1:03:22

good. We're good at this wheel. You can see it. All right,

1:03:24

this is going to be Brian's spin.

1:03:26

God, I hope you get KETO.

1:03:30

Round and round we go. Oh,

1:03:32

budget. Budget should be. That's easy. That should

1:03:34

be very doable. Under $20 for Brian's. Dave's

1:03:37

taking a spin on this one. Come

1:03:42

on now. Bankrupt.

1:03:45

Oh,

1:03:48

he narrowly avoided. He got pantry

1:03:51

only, which is shelf stability. Which

1:03:53

I think is easy. Shouldn't be too much for problem.

1:03:56

Which basically guarantees your

1:03:59

boy Chris Yang is going

1:03:59

get keto. There's

1:04:03

just, I mean, I already know it's going to happen. Oh,

1:04:10

I got lucky at the sixth time this season.

1:04:13

I just the the fucking wheel knows

1:04:15

me. This is so this

1:04:17

has been like an added 20 hours of work. It's

1:04:20

so much fucking work. I

1:04:25

wanted under 20 minutes so bad. Okay.

1:04:27

Well looks again. This

1:04:29

is like

1:04:29

your fourth Lux, right? It's my fourth

1:04:32

Lux. Just buy expensive booze

1:04:34

on it. Doesn't work. You got it. Hmm.

1:04:37

I think you make this easy. Just steal expensive

1:04:39

booze and you don't have to spend on it. Yeah,

1:04:43

you've got to spend at least 150, but it's really the fucking

1:04:45

time. Import the coconuts, import

1:04:48

everything. I got a bag. Yeah, I got a bag

1:04:50

of Dominican coconuts. I can send them to you if you

1:04:52

want.

1:04:53

How much does it cost? The

1:04:56

Dominican coconuts for 40 pounds

1:04:58

was 50 bucks. All

1:05:01

right. I have a score. I have either season-long score

1:05:03

or standings here. I believe.

1:05:08

Still in first place

1:05:11

with a now average score of 21.75.

1:05:15

We have Mr. David Chang

1:05:18

in second place.

1:05:22

I think wait. I'm waiting for one more score to come

1:05:24

in. Is

1:05:27

JDB with 21. I

1:05:31

think

1:05:32

in third place now, I've ousted

1:05:35

Brian 19.6

1:05:35

for me, which

1:05:39

bumps Brian down to 19.5 points

1:05:42

average on the season and

1:05:46

still basement

1:05:48

dwelling. It's good old Rachel Kong

1:05:51

who was hurt by that for last time

1:05:54

out and has an average score of 12

1:05:56

this season. What's but is that Priya is

1:05:58

at 19 Priya?

1:05:59

at 19. So she is, oh sorry,

1:06:02

she's below Brian. So it goes Dave,

1:06:05

JDB, me,

1:06:07

Brian, Priya, Rachel. That's

1:06:10

the standings as they are, but as we all know, anything

1:06:12

can change one week. Only there's

1:06:14

one zero and you're done. One zero and you're

1:06:17

down hanging out in the conch. The grass is cut. Grass

1:06:20

is cut. It's a grass is cut. I know that

1:06:22

for a fact, man. As Brian

1:06:24

writes to say. Once

1:06:26

again, we're not the only ones cooking. If you're on Discord

1:06:28

and you drew any of these same restrictions

1:06:31

as us and you made this recipe, we want to hear

1:06:33

all about it. We want to see it and see how

1:06:35

you did this without being a

1:06:37

hack magician like me. Don't

1:06:40

be a great, great magician. A great magician.

1:06:43

David Copperfield, if you will. Go

1:06:46

ahead and subscribe to this podcast and give

1:06:48

us five stars. However you can. It really

1:06:51

does make a difference. And go ahead

1:06:53

and tell your friends. On Spotify, this is how you get 10 stars.

1:06:55

You give us five stars on Apple and five stars on Spotify.

1:06:58

That's how you get 10 stars. And

1:07:00

quick reminder, you can see if you're watching this

1:07:02

on your Spotify app or if you're not

1:07:05

use Spotify because you can

1:07:07

see the video of all of us. You can see Brian

1:07:09

Ford speaking to us in a lovely shirt

1:07:11

from a padded white room. And when

1:07:14

we're going to release all the videos of all the food.

1:07:16

The food, the food videos we will be following

1:07:18

quickly. And as Dave said, we're

1:07:21

in the studio now. You're going to see a lot more of recipe

1:07:23

club related cooking coming out. What

1:07:25

you got, Brian, you raising your hand to say something?

1:07:27

No, no, sorry about that.

1:07:30

Professor. Just

1:07:34

had my arm up. Thank you, everybody.

1:07:36

We'll talk to you all very soon. Thanks,

1:07:38

Brian.

1:07:58

Bye. you