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WELCOME TO OUR KITCHEN: We're taste-testing cold brews!
Episode 3620th May 2024 • Cooking with Bruce and Mark • Bruce Weinstein & Mark Scarbrough
00:00:00 00:23:43

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Cold brew. You can buy it everywhere. But there's a vast difference in flavors (and prices!). Let's discover what's worth the money and what's not.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with three dozen (and counting) cookbooks to our names. This is our podcast about food and cooking . . . and we're so honored you've chosen to spend time with us.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:55] Our one-minute cooking tip: Buy ice for parties because you're going to need more.

[04:44] We're doing a taste-test of purchased, bottled cold brews . . . not the stuff from a coffee shop, but the bottled cold brews available at North American supermarkets. Find out which we think is worth the money.

[22:06] What’s making us happy in food this week: veal (don't hate Bruce!) and roasted chicken.

Transcripts

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Hey, I'm Bruce Weinstein, and this is the podcast Cooking with Bruce and Mark.

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And I'm Mark Scarborough, and together with Bruce, we have written 36 plus

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one cookbooks, as you well know.

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So many cookbooks, it's hard to believe, since 1999, not counting the

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ones for celebrities, not counting the ghost written things that don't

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have our name on it, and not counting the tens of thousands of recipes that

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we have developed for magazines and websites over the Course of 25 years.

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This is our food and cooking podcast in which we get to play out our

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obsessions with food and cooking.

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And in that manner, we're going to have a one minute cooking

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tip about throwing a party.

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For your friends.

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We're going to do a taste test of bottled and sold cold brew coffee and

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see what we think about various foods.

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Brands on the market, and we'll tell you what's making us happy in food this week.

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So let's get started.

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Our one minute cooking tips.

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Outsource your ice.

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Oh, uh, this is a big one for me.

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You're having a party?

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More important than food or drinks is ice.

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Buy it.

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Buy your ice.

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Get a giant bag of ice that afternoon.

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Keep it in a spare sink or the bathtub.

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You don't have to worry about freezer space.

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You don't have to think about filling up Ziploc bags of ice.

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Just buy the ice.

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Yeah, I know.

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It's, it's a thing with me.

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I think that ice is always this underrated thing that nobody ever has.

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Now, listen, I have moved north as a southerner and I'll hear,

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here's how you know, I've lived in the north a long, what, 28 years?

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A long time.

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I no longer drink ice and water.

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And it's hard to even fathom as a southerner that I don't put ice and

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water because I put ice in everything.

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When, um, I order a Coke in, or, yes, I'm a good Southerner, so I call

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it a Coke, even though it's a 7 Up.

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Or a ginger ale.

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Right.

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So when I order a Coke, meaning a generic soft drink, a pop soda,

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in a store, I ask for extra ice.

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I say, can you fill it with more ice before you add the Coke to it?

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I'm cheap.

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I say

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no ice so I get more soda.

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I know, and I don't care because I

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like, you can't make me not do that because I like the ice, and

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especially I like the chew ice.

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But!

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I think that ice at parties is just the often overlooked problem.

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It is, and when you first moved in with me a million years ago, you

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were horrified that I bought ice.

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Well, yeah.

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You

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were like, we have ice cube trays, why are you buying ice?

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Mind you, this is 28 years ago, and we lived in Manhattan and had ice cube trays.

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So, okay, do go on.

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And our first meeting.

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freezer, you could fit basically a pint of ice cream, a half a

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frozen pizza and two ice cubes.

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Basically, I bought ice and you just will like, you will like the

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parents were on mad about you.

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That show with Paul Reiser

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stating it slightly because I can remember going down to the

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corner and buying ice for a party.

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So my

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grandparents, they would go down to a

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vending machine in their building and buy

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milk.

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They were milk.

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No,

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my father, when I was a kid, my father on vacation was very obsessed with always

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having a cooler of ice, even, and this is what kills me, even if we didn't have

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anything in the cooler, we would stop at, oh, and now I'm going to tell you how old

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I am, we would stop at service stations.

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Now you know really how old I am.

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Uh, we would stop at service stations and my dad would buy a bag of ice, even

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though there was nothing to put on ice.

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What kind of

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service would you get at You would get the Texaco man to come out.

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Um, we would have ice.

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My father was always obsessed on vacation that we had ice.

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We wanted a refrigerator

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with

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us.

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Right, and so, um, yeah.

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And, uh, I think ice is just absolutely this thing that you

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should think about before a party.

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Especially as we come into the summer months.

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People use ice.

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If you live south of the Mason Dixon line, people really use ice.

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Ice in crazy ways.

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But even up here in the North, we go through ice like crazy at summer parties.

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And you just can't have enough of it at a party.

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And the last thing you want to do is fill your freezer with bags of ice that

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you're going to be filling up for days.

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Just go buy ice.

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Before we get to the next segment of our podcast, let me say that it

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would be great if you If you could write a review of this podcast, even

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nice podcast would do wonders for us.

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We are unsupported and choose to remain that way.

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And so your help will help us with the algorithms and it will help us to

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keep the podcast noticed and up there.

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We very much appreciate a rating dare I ask for five stars and we very much.

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Appreciate even a comment like nice podcast that just keeps the

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podcast fresh in the algorithms.

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And it is the way that you can help support this podcast.

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Thank you for that.

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All right.

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Up next, we're going to do a taste test of cold brew coffee.

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First off, what is cold brew coffee?

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Oh, well, some people don't know.

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Cold brew is made by steeping coffee grounds in water at room temperature.

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room temperature or in the refrigerator for hours, if not day.

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Okay.

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So long before I met Bruce and long before cold brew was a hipster thing

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and a millennial thing, I have to tell you that I only made coffee

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with a toddy coffee maker and bat.

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If you know, if you're as old as I am, you know what I'm talking about.

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It was this plastic jug with a filter in the bottom of it.

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And you fill it with coffee.

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coffee and then you just fill it with cool tap water.

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You let it sit overnight and then you set that plastic jug container over a glass

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jar and let it drip through the filter.

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You buy new filters about every three to four months.

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And I didn't know I was being hip in the early eighties.

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I just knew this is how I was making coffee.

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Well, what I love about cold brew versus hot brewing is you

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get a completely different cup of coffee out of the cold brew.

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You get a milder, chocolatey, sweet, mellow, and especially low acid

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result.

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Yeah, and

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low acid is, uh, now I'm back to how old I am again.

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Low acid is continually a bigger and bigger problem for me the older I get.

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So, uh, I'm always looking to keep the acid down.

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Okay, here's the thing about cold brew.

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If you made it home in your old toddy coffee maker, as I

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did in the early eighties, it's stronger than drip coffee, but the

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manufacturers changed the percentage of added water to the cold brew.

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And so you can buy it stronger or weaker for how it is.

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In fact, one of the coffees we're going to be tasting is a dark coffee.

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double strength, meaning they expect you to water it down one to one to

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water even before you add milk to it.

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Yeah.

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The

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strength of store boughts can vary as Mark said, product to product, and they're made

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mostly to be drunk over ice or with some milk or as Mark said, some to be diluted.

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And the dilution can be with milk.

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It could be with water.

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It could be with almond milk.

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What we have today in front of us are five cold brews, four

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of which are meant to be drunk.

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As they are out of the bottle over ice, but you could still add milk.

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One of them is a double strength and it is meant to be diluted.

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So we're going to start with Califia farms.

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Now, wait, can I say before we do this taste test, just in the, in the, in

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the, uh, uh, spirit of honesty, we are not supported by any of these brands.

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We paid for these bottles on our own.

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We were not given these bottles.

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donated them.

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We weren't getting coupons for them.

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And let me also say we are drinking this stuff without sugar and without milk.

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So we're drinking it just out of the bottle with one exception that will

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tell you about when we get to it.

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But right now, this first one straight out of the bottle and we're going to taste it.

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Now, Califia

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Farms, they're known for their nut milks.

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I like their almond milk and they have other nut milks.

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And they started selling a bunch of different iced coffees in the supermarket.

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They actually have regular brewed.

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iced coffee, and they have the cold brew, and they come sweetened or not sweetened.

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This is the unsweetened.

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Mark's already tasted it.

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I have tasted it, and this is unsweetened

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medium roast.

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And, um, uh, uh, can I just say what I think?

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Yeah.

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Okay, this is Clevia Farms.

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It tastes like cold Mr.

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Coffee.

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I was just thinking it tastes like you put Poured a cup of

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coffee for me and it's cold.

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Yeah, I taste like we made a pot of drip coffee and three hours later

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somebody poured me a cup that was cold out of the coffee, out of Mr.

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Coffee.

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Yeah, it

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just tastes like iced coffee.

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It doesn't, to me it doesn't have the chocolatiness or the mellowness

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It has a little bit of nuttiness

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to it.

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I mean, as I'm sitting here having, drunk it.

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It has a little bit of nuttiness to it, but I don't think

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it's, it's not a standout.

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The Califia,

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I'm going to read what they say.

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They claim it has notes of apple, caramel and cocoa.

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Are you getting freshly opened tennis balls?

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And

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I'm getting dryer lint and toenail fungus and all that stuff.

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Yes.

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I

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like this one better when it's over ice with the Milk and to be honest,

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I think it would be better with milk.

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I think on its own.

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It shows its deficit I can imagine having this with a little sweetener I

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can imagine a tiny bit of maple syrup in this would actually soften those

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edges and give me a little more going on

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Yeah, and a lot of people we should say but in the spirit of tasting

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coffee a lot of people like sharp edges They do I don't I tend to

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like really big base note coffees.

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And so, um, I'm not a fan of the acidic, like raspberry overtones

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and strawberry overtones.

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Oh, no, no, no, no.

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Okay, so now we're going to move on to the next one.

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And this is the one that's slightly different.

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Stumptown Coffee.

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They sell a ready to drink cold brew and a two times concentrated cold brew.

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The store I went to yesterday only had the two times concentrated, so

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we have watered it down one to one.

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Yes.

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It's what they recommend.

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We first discovered Stumptown Coffee on a trip to Portland, Oregon,

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and it's Real schmancy coffee.

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I mean, they have high, it's a high end roaster.

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Let me say that the bottle we're drinking

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out of is glass.

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Oh yeah, there's a nice

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glass bottle.

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I know.

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So it's schmancy without a doubt.

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Um, and I've, I've tasted it just a minute ago and now Bruce is tasting it.

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I'm going to let him talk first.

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This has so much more coffee.

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coffee, body, coffee, aroma, and coffee character than the first one.

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I know it's concentrated, but we did water it down.

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So it should be at the same drinkable levels the first, but

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there's so much more going on.

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I think.

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It's more acidic than the Califia farms.

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And I think it's got brighter notes, which, you know, I'm not

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a grand fan of, but I think it's a little bit, uh, uh, acidic.

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Um, it's okay.

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I, I, I don't know that I would pay the upmarket charge for the glass.

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It

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is the most expensive of all the ones that I have on the

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glass bottle.

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Well, clearly.

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I think, yeah, well, it's, it's funny, because it's a smaller

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bottle, it's only 25 ounces.

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Everything else here is ranging 48 ounces, 32 ounces, so this was more expensive.

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And it's not only

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a, uh, glass bottle, it's a bespoke glass bottle.

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I mean, it's been Crafted for them with their labels blown into the glass.

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So it is

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like an embossed glass.

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Yeah.

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Uh, it's clearly schmancy to me.

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It's really high note.

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And if you like strawberries, raspberries, if you like that

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acidic taste, if you like, um, lemon zest in your coffee, getting a

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little lemon in that,

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yeah, I think that you would like the stump town.

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It's not to my taste, but I think.

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It is better overall as coffee.

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I think it is better as coffee, but I imagine it's going to

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be a heartburn afternoon.

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Okay, so what's up next?

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Next is Stoke,

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S T O K.

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They have a whole line of unsweetened cold brew coffees that range in strength

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based on the kind of beans they use, and this is their espresso blend.

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So this is their darkest roast.

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The bottle says it is Still smooth because they have three levels of roasts.

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They call it dialed in flavor.

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And if you know anything about dialing in coffee for your espresso

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machines, it's a whole thing.

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Let me try it.

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Okay.

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So I have tried it and I think it's really good.

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I think

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it's really

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good.

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It's soft.

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Really good.

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It's not a stick.

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It's acidic.

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It's

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soft.

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It's, it's really fine.

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Chocolatey.

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It's chocolatey.

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It's, to my taste, what I want in coffee, which are deeper, baser notes.

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I think it's got a really nice body to it.

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I'm not overwhelmed by it.

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It's closer to espresso than the other two that we tried.

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It has a really beautiful flavor to it and a really deep, dark textured flavor to it.

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I, I think that this one for me is a really is a winner out of the lot so far.

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It

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really is.

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I'm curious now to try their other ones that aren't quite as darkly

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roasted, but this is, despite its dark roast, I'm not getting a bitterness.

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I'm getting bitterness.

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Bits of caramel.

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I'm getting bits of chocolate.

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Stoke S T O K.

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They claim this is the darkest and the strongest, but they say it's still

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smooth and I got to tell you it is.

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And it's fabulous.

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Yeah.

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Uh, uh, so far that wins.

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So now we're moving on to La Colombe, which you may know, it's

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very prominent across North America,

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especially in airports, especially in airports.

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This is their cold brew and we're tasting the bold and rich.

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We all, we mostly always go for the dark and the bold and

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the rich and all that stuff.

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So, uh, I'm going to take a

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taste of this.

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You taste it and I'm going to say that they sell a ready to drink and

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they sell a three times concentration.

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In the, our local supermarket, the three times concentration was not available.

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So this is just, uh, The ready to drink, out of the bottle.

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What do you think?

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I can't tell that much difference between this and the Califia Farms.

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If I, if I were looking at them both, I would literally, and I,

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you know, those were my choices, Califia Farms and La Colombe.

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I would just pick the one based on price.

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I would say, uh, well, which one is cheaper?

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And that's the one I would buy.

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I think I agree with you.

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They both taste like I made a pot of drip coffee

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and I let it get cold.

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The stemmed down coffee is more interesting.

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The stoke is more complex and more to my liking.

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Uh, I think that the Califia Farms and the La Colombe are, um, they're okay.

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I think they need things in them.

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I think they need oat milk.

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I think they need almond milk or cow milk.

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I'm going back to

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my little bit of maple syrup.

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Um, and I think Also, the luck alone for me, and we're not, we're not

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drinking this in the sugar for me.

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It's a little sweet.

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Um, I taste a lot of sweetness in it.

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So if I were putting dairy in it, I would be probably putting goat milk

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in it because goat milk is more savory than cow milk, and it would Pull up

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the savoriness of the coffee a bit.

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Wow.

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Uh, I, it would be, that would be a question of price for me.

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And the end of this whole taste test, of course, we're going to taste Starbucks.

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Starbucks sells a whole bunch of canned and bottled coffees.

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They sell coffees, flavored coffees, sweetened.

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They sell cold brews at the ready to drink out of the bottle.

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They also sell it.

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Concentrated, but I've owned a mark is making a face.

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That's the same face you make when you get Starbucks at Starbucks.

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That's that Starbucks taste.

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And so, you know, here's the thing about Starbucks.

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They've been around for so long that people have developed

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a taste for Starbucks.

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And I don't have that taste.

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I bet you I could count on one hand the number of times

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I've drunk Starbucks coffee.

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So I don't have that taste and I know that a lot of people do it.

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It's just like ketchup.

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People have proclivities to the Heinz or Del Monte ketchup and you know, it's like

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born in the genes at this point because they've had it so much and they don't

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want to have another kind of ketchup.

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I think that that's what's happened with Starbucks.

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There's so much of it that people have just developed this affinity

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for the flavor of Starbucks coffee and it's not an affinity I have.

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There is a burned edge, I think, to Starbucks coffee in general,

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and it's definitely coming through in their cold brew.

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Well, yeah, I don't really, I mean, it's, it's a, it's a cliche at this point to

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talk about the burned edge of Starbucks coffee, but it's, it's, uh, it's sharp.

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And there, I think it's designed, uh, um, you know, if I had to be the product

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designer, which I'm not, but if I had to guess what the product designers are

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after with, uh, with Starbucks, is there after our coffee that can stand up to

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whipped cream and caramel syrup and sugar syrups and simple syrups and macchiatos

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. And all that.

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I don't even know what they sell.

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So again, I, again, I am not.

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the Starbucks audience.

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I can honestly tell you that I have probably had Dunkin Donuts

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coffee more than I have ever had Starbucks coffee in my life.

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So, and I haven't had that much Dunkin Donuts coffee.

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So I get, I'm just not, uh, an aficionado and I haven't developed

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a taste for it, but I do know that people stand in huge lines.

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I see them in airports and I've, I've seen this.

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I, we live so rurally that there really is no Starbucks around us.

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So I don't live in a city and I don't pass by Starbucks all the time.

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So I don't see lines there, but I do see them in air.

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airports, and I know that people have a grand affinity for Starbucks.

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Uh, it just escapes me a little bit.

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Mark and I don't

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agree on this because I like Starbucks.

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You love it.

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And I like getting Starbucks espresso over ice with lots of skim milk added.

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And I love that.

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And I find it when I get that in the store.

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It's actually less acidic than this is right here.

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I

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think Starbucks is to you as Canisius are to you.

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I think there is something better than an Espresso Canish.

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That's

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disgusting.

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I, but you love Canisius because of your childhood.

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Yes, exactly.

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And I find them claggy.

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and stodgy and difficult to eat.

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I don't understand them.

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It's just mashed potatoes and chicken fat in a dough.

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But that connects to your past.

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What connects to my past in iced coffee was instant coffee.

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We used to take a teaspoon or two of instant coffee in a tall iced tea

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glass, put about two inches of water, fill it with ice and top it with milk.

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And that was iced coffee growing up.

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And I didn't know that iced coffee was a thing.

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thing.

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My very, very poor rural Oklahoma paternal grandfather would

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drink coffee on ice with milk.

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And we're talking in the early sixties.

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And I thought it was the most disgusting thing I'd ever seen.

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Little did I know that he was a trendsetter.

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This poor dirt farmer in rural Oklahoma was some kind of trendsetter,

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but that's how he would drink it.

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And I always thought, ew, gross, what are you putting ice in milk for?

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But I think that, um, Starbucks coffee is designed to be, uh,

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developed into other drinks.

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I think you're right

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about that.

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And, but I do think that, I'm not, I'm not trying to pin it on you, but I do

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think that you've had enough Starbucks over your life that you've developed

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a taste for it and you like it.

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And I'm not putting you down for saying this.

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We land on a plane going somewhere and Bruce will have ordered on his

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app his coffee from a Starbucks in the airport and he'll pick it up.

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And.

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I never follow his lead.

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I never get a coffee from Starbucks.

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Never.

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Well, I

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only do it if I pre order because I'm not waiting in line for it.

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But I'm just saying that never occurs to me.

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And I wouldn't even when he says to me, Do you want Starbucks coffee?

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I say no.

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So because of this very problem, it tastes a little funky to me.

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It, it's still sticking around my tongue, which is I don't like.

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Um, it's, it's sharp.

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Um, but not, Not with those raspberry notes.

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It's just sharp.

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It's just, again, it's just that burned edge is what it is.

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It's a bitterness.

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It's a bitterness.

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So again, we tried five of them.

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We tried La Colombe, Stumptown, Califia, Stoke, and Starbucks.

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And I think we both agreed that the Stoke is the hands down.

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Down winner in the bottle.

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Cold

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brew.

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Yeah.

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And, and can you speak, uh, do you remember anything

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about price, about these?

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I know you said that Stump down was the most expensive.

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The other ones the Khalifa, the Stoke, the Starbucks, the Colo were all about

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six bucks for a 48 ounce or thereabouts.

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container.

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The stumptown was like 11 bucks and it's 25 ounces.

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They do claim you'll get twice as much out of it.

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But you know, that's, they're not cheap.

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And so I think it's really good that we did this.

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And now I know what not to waste our money on.

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Yeah, it's an interesting thing.

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And it's an interesting thing to try.

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You know what, here's an idea for you.

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Try this sometime at a party, I'm serious, have a bunch of friends over this summer

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and have a deck party, and pull out, you know, three or four, you can go crazy like

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we did and have five different cold brews, and have your own taste test, see what you

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think, uh, you know, put out some glasses, tell people that you really want them to

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try it without any sweeteners and without milk, and then, if you want to go crazy,

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Put out some milks and some sweeteners and see if their opinions about the cold

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brews change when they've drunk them.

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It's kind of a, I don't know what an adult party game that's

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doesn't involve getting naked.

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No, but it would

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also suggest putting out a bowl of Tums.

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Maybe, maybe it depends on if you're as old as I am and you get acid reflux.

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It's all a matter of question.

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So.

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That's our coffee taste test.

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Let me just say that we do have a newsletter.

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It comes out.

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Oh gosh, it should come out, uh, twice a month.

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It hasn't in a while because we've been killed by this giant book,

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but it will start coming out again.

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If you'd like to get that newsletter, it's not necessarily connected to this podcast.

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Sometimes it's recipes.

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Sometimes it's recipes from our TikTok channel, Cooking with Bruce and Mark.

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Sometimes it's recipes from our Instagram feed, Cooking with Bruce

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and Mark, or our Facebook group, Cooking with Bruce and Mark.

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We really do tied it all up together, didn't we?

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Um, and you can get that newsletter from us and unsubscribe at any time.

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And just to remind you, I don't keep your email, nor do I ever even see it.

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So I don't even know who has signed up or who isn't signed up for that

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newsletter, but it would be great if you want to have it to go to our

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website, clicking with bruceandmarked.

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com, see it's all connected or bruceandmarked.

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com and you'll find a way to sign up there on the front page.

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That's our episode for this week, except for one last thing.

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What's making us happy in food this week?

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Don't hate me, but it's veal.

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I'm Oh no.

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Don't write in.

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Veal cutlets were on sale.

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I bought them and I'm making veal for dinner.

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Don't write it.

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So I'm doing veal cutlets in a tomato with mushrooms and peppers and that's dinner.

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Okay.

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Veal.

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Alright, well what's making me happy in food this week is if you are

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a listener to this podcast you'll know it often makes me happy in food

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this week and that is roast chicken.

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We had roast chicken for dinner a few nights ago.

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Bruce stuck it in the oven, we roasted it, he roasted it until it was crunchy

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and delicious and if you know anything about, you know that I think roast

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chicken is just about the finest thing.

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ever.

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Period.

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No questions asked.

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I would prefer a roast chicken to almost anything.

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I'd prefer a roast bird of any sort.

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The entire avian world must hate me because I want to eat all of them.

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So, uh, the roast chicken was just delicious.

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And if you haven't roasted a chicken in a long time, I encourage

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you to do so because it is a hearty and delicious dinner.

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And it'll last you several meals too, which is also very nice.

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Okay.

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That's the podcast for this week.

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Thanks for joining us.

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Thanks for being a part of this journey.

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We certainly appreciate your time with us, and we would love to hear

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from you on any social media feed.

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And every week we tell you what's making us happy in food, so tell

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us what's making you happy in food this week on our Facebook group,

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Cooking with Bruce and Mark.

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We will check it out, and if it's a fun, interesting thing, we'll talk

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about it here on another episode of Cooking with Bruce and Mark.

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