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WELCOME TO OUR KITCHEN: We're making fudgy vegan brownies!
Episode 264th March 2024 • Cooking with Bruce and Mark • Bruce Weinstein & Mark Scarbrough
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Hey there. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Together, we've written three dozen cookbooks . . . with more on the way. We've sold almost 1 1/2 million copies and tested/developed tens of thousands of recipes. This is our food and cooking podcast!

In this episode, we've got a one-minute cooking tip about music and cooking! We're making a great recipe for fudgy vegan recipes. And we'll tell you what's making us happy in food this week.

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

[01:43] Our one-minute cooking tip: Music can make cooking and even eating better!

[05:53] We're making fudgy vegan chocolate brownies.

Here's the recipe:

Position the rack in the center of the oven and heat the oven to 350F/175C. Line an 8-inch/20-cm baking pan with parchment paper.

Melt 2 1/2 ounces/80 grams dark chocolate (70 - 79% cocoa solids).

Stir in 1 1/4 cups or 250 grams granulated white sugar or caster sugar (by weight not volume). Stir in 1/4 cup or 60 milliliters olive oil; 3 tablespoons or 62 grams molasses or (better yet) black treacle; and 1 tablespoon or 15 milliliters vanilla extract. Finally, stir in 2/3 cup or 160 milliliters unsweetened almond milk.

Now blend these in a SECOND bowl: 1 cup or 120 grams all-purpose or plain flour; 3/4 cup or 62 grams unsweetened cocoa powder; 1 teaspoon baking powder; and 1/4 teaspoon table salt.

Stir in the flour mixture, then stir in 1/2 cup or 56 grams chopped shelled walnuts. Scrape and spread every speck into the prepared pan.

Bake until puffed and set, about 20 minutes. Cool on a wire rack for at least 5 minutes before cutting and serving.

[18:54] What’s making us happy in food this week? Nori and wasabi chili crisp and Luden's cough drops.

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

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written three dozen cookbooks.

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We are writing the three dozen and first cookbook currently.

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I can't wait to tell you about it.

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In fact, oh, some people on Facebook and social media have asked, are

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we writing a vegan cookbook, given especially this episode of our podcast?

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And the answer is, sort of.

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So I can't wait to tell you about the sort of vegan and vegetarian

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cookbook that we're currently writing.

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This is gonna be strange, but it is!

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There's, uh, it has a vegan edge to it, that it does.

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What about the bacon

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recipes we went over this morning?

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There are only, like, a handful of things that couldn't be considered vegan.

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In the book, there's maybe out of 425 recipes, there's maybe

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five that couldn't be considered not just vegetarian, but vegan.

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It's insane.

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Okay, so we're writing that cookbook now.

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We'll tell you much more about that down the road.

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It's super exciting.

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It is.

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But we have a one minute cooking tip about what to do if you hate cooking.

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I don't know why you're on this podcast with us, but good for you.

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Because you love us, that's why.

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Oh, that must be it.

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We're going to go to the kitchen and make some fudgy.

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olive oil, yes, vegan brownies that, uh, this recipe is going to appear

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both on our website, bruceandmark.

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com or cookingwithbruceandmark.

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com.

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It'll also probably come out in our newsletter.

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You don't have to copy it down now.

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If you're in the car, don't have a wreck.

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You'll get it if you're signed up for our newsletter or you go out to

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our website and find it under this podcast and we'll tell you what's

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making us happy in food this week.

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So let's talk about Hating to cook.

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Today's One Minute Cooking Tip is about food and music.

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And here's my theory.

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It's a long way from hating to cook, but go on.

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If you hate cooking, then do things to make it more enjoyable

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while you're in the kitchen.

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Music.

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Sure.

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I play music all the time when I'm in the kitchen

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usually really trashy

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Europop.

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Europop, Afropop,

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K pop.

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Yes, that's you is the K pop master.

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So yes, exactly.

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You played stuff that I have to put earplugs in for.

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But not, it hurts my Beethoven ears, my Bach sensitive ears.

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But

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it's not just Just in the kitchen when you're cooking.

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Music is great with food.

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If you're someone who likes to put music on during a dinner party or even just when

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you're having dinner, try it at lunch.

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You know, I remember starting when I was a teenager and my family would have

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dinner every night putting music on and my parents thought it was weird at first

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and I would put music on because the stereo, the stereo was in the other room.

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That's what I'm laughing about.

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I did the same thing.

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And then I blasted it and I tried it once at my grandparents house.

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And my grandmother would have no part in it.

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First of all, the only records she had were like Yiddish folk songs.

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Oh God.

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Yiddish folk songs over dinner.

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That's not where I was going.

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This must be the way you know someone's gay.

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Because I did the same thing.

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I went and put, I'm old enough that I opened the big console stereo

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with the The cabinet that opens from the top and I put a record on.

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I'm sure it was like Montavanti Strings or whatever those were, or

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some Ray Conniff singers or something from the dark age, Perry Como.

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And I put it on during dinner and my parents were so like, what?

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In the world is going on.

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And why is this going on?

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I should have just said gay.

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Yeah, I've been done with it.

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I want, I want to do a thing on social media and find out

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if other gay people do that.

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Did you put music on when you were a teenager during dinner?

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Okay.

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So here's the thing.

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I don't think that's the primary way, you know, you're gay, but,

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uh, well, okay, we'll leave it.

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Okay.

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If you like having music at dinner and you do it at a dinner party.

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It can be tricky.

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Can it?

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Yeah.

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Well, um, this is a whole different subject, but yes, if your friends are

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musicians and they come over for a dinner party and you like to play music, do

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ask them if it's okay if you play music.

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Musicians are different class altogether in so many ways, but they're a different

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class altogether because they're so into music that music can be very distracting

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and they can become lost or obsessed with or irritated by the music that's playing.

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I wouldn't dare.

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We have a Good friend who is a concert classical pianist and

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she comes over all the time for Bruce's Chinese inspired menus.

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She herself is Taiwanese and she allows us to put music on.

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She says, fine, but I would never put like the Goldberg variations are, which

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is what she played her PhD recital in.

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So I would never do.

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Which she played on our piano too.

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Yes, exactly.

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And that, which we get lost in, Oh, that guy's not doing it

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the way I do it and blah, blah,

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So, be careful with musicians in music.

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And my personal taste is no lyrics.

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Unless they're in a language I don't understand.

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Right.

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Because if I'm hearing English lyrics, I'm going to be distracted.

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So, put them on in any other language, and I'm good.

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Yeah, yeah.

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We have a friend who got his PhD in tuba.

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So, no tuba music when he's here.

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No, well, no.

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He doesn't like really much music during dinner.

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He's one of the ones who said to me, Mmm, maybe not.

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Yeah, I'm off duty.

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So, uh, yeah.

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Just be careful about musicians in music.

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But do play it in the kitchen.

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It will make.

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Cooking such a better task.

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Okay, before we get to the kitchen itself in which we're gonna make

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these fudgy olive oil Brownies that dare I say it are vegan.

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Let me say that we do have a newsletter This recipe will

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probably appear in our newsletter.

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I'm ready Yeah, it probably will appear in our newsletter.

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You can sign up for that newsletter by going to our website Bruce and

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Mark And that's with a K mark.

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com or king of Bruce and market.

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com.

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You can sign up there.

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And as I always tell you, we do not capture your emails, nor

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your names, nor your addresses.

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You can't have two Norris, but I just did it as the writer.

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And we don't capture any of that.

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And you can always unsubscribe at any moment.

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And I do not let MailChimp, the provider.

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Capture your name and your email.

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So it's completely guilt free and fuss free, and you can

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always unsubscribe at any time.

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That's the way you can find out that newsletter.

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And other than that, we're off to the kitchen.

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We had such a great response to our vegan.

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Fudgy chocolate cookies is a such a popular

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podcast, and it was popular in videos on Instagram reels

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on on our tick tock channel.

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It was great.

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So we thought we would offer up our fudgy olive oil vegan brownies.

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And what kills me is when you mention olive oil in

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baking, people are like, What?

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How do people not know that you could make with olive oil?

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I think people I think the olive oil game has up so much over our lifetime

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and over our cooking careers that people now know all about these really wild,

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buttery, expensive, grassy, herbal, herbaceous, I'm using as many adjectives

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as I can throw at it, olive oils,

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freshly opened tennis balls.

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Yes.

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That's our joke is what, what do things taste like?

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Oh, dryer lint, belly button lint.

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Um, what you want to say when you drink a glass of wine.

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Mmm, tennis balls.

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Anyway, we listen, we make a joke about how these things taste.

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But again, the olive oil game has so upped over the years that in fact, um,

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people are used to really high end stuff.

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And really, you don't need a high end olive oil for baking.

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In fact, you want, in most cases, a mild oil, but you still want to use

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extra virgin because of the viscosity and the texture and you want to make

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sure you're really getting olive oil.

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Someday, somewhere,

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I really want to cook with extra slutty olive oil, but that's a

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whole different matter entirely.

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Does that involve music in the kitchen?

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Probably does.

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So, so what we're going to do is to start out, we're going to turn the oven

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on 350 Fahrenheit or 175 centigrade, and we're going to turn on convection

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or if you're in the UK, the fan.

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So 350 Fahrenheit convection or 175 fan.

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And then Bruce is going to line an eight inch or 20 centimeter

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square pan with parchment paper and explain how you do this.

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So here's the thing I have used to be the biggest.

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fan of baking spray.

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You did.

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I am so not the biggest fan of baking spray anymore.

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We've converted you.

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We've brought you to the dark side.

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When we lived in Manhattan, and maybe I've said this story before,

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but I'm going to say it again.

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We, I would never use that spray in the kitchen because I didn't want

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to get my cabinets greasy and dirty.

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So what I do, I go out in the hallway.

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So there were The hallway was so slippery from years of spraying this stuff.

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If you put your hand on the wall of the hallway in our building,

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you would fall down because your hand would just slip down the wall.

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And eventually the building renovated and they painted all the hallways, and so

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then I started doing it in the stairway.

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Oh, excellent.

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It was the most dangerous stairway in Manhattan.

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It was.

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You don't want to go there, so.

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Partly because our kitchen was four feet.

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feet wide.

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So, I mean, it was this thing that it would just go everywhere.

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But now Bruce has become an aficionado of the parchment.

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So I line everything with parchment.

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And here's how you line a square pan with parchment.

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So I have my 13 inch square of parchment.

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Now, if you buy sheets of parchment, they're usually 13 by 18.

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So cut it down to a 13 square.

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That's

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33 centimeter square for anyone not in the . Backwards us 33 centimeters.

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Okay, go on

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and you're going to use a scissor to make Diagonal cuts from

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the corner towards the center.

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You're going to make about a two and a half to three inch cut.

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That's about a seven

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centimeter cut.

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Go on.

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On each corner towards the middle.

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That way, when you now put this sheet inside, those

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corners are going to overlap.

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And it's going to slip right in, and you're going to have

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a beautifully lined pan.

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If you want to see how this is done, just go to our TikTok channel.

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There's a quick little TikTok there, cooking with Bruce

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and Mark, of me doing this.

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You

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have no way of knowing this about me, but long before I was an English major,

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and long before I went to grad school in literature and all that stuff, I was the

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chemistry nerd of all chemistry nerds.

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And so, of course, I got totally into metric.

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And I remember in 1975, in Chemistry 1, I bought a centigrade thermometer for our

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house outside, and my mother flipped out.

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Oh yeah,

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you communist.

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I know.

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You were a communist.

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I was a socialist from long back.

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And I put this centigrade thermometer on the back porch of our house, and

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my mother absolutely freaked out.

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Your Texas Republican mother was not going to like that.

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No, she actually said we don't live in Russia.

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So.

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Ha ha ha.

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So I have been a fan of metrics for a long time.

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It's how you do in chemistry.

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And I thought I was just going to, you know, normalize metrics.

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Did you ever go with the metric clock with just

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nobody ever went with that?

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That's such an insane thing.

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Lisa Simpson does it in one episode on the Simpsons.

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It's a thing.

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they toyed around with it in Hungary once.

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If you don't know, it's the day is divided into 10 hours, the hours

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are divided into 100 minutes, so each minute is 100 seconds.

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So actually a second is not what you think now.

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A second or a minute is not what you think now.

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It's a crazy idea, and it's never going to fly because the clock has become so

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globalized in our weird 24 hour problem.

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Okay, so let's get off this metric.

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Okay, we're going to go on to our one bowl batter, and I have already broken up.

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Two and a half ounces or 80 grams of super dark chocolate and

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melted it in the microwave and we used I believe this was 78%.

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Yeah, 78.

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So what you want is the percent number is the percent of cocoa

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solids and you want that number to have a seven as its first digit.

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So somewhere between 70 and 79 percent is where you want to hit with this because

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you want really nice dark chocolate But you don't want a ton of bitterness.

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So he's got this melted and stirred If you don't know about melting

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the chocolate in the microwave, just do it on what'd you say?

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10 second burst?

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Did you say that already?

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No, I guess I I'm saying it.

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Okay, great.

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So in 10 second bursts, I already did this.

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I know.

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So you don't, you know, don't stick it in there for a minute and a half, put it in

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there for 10 seconds and then stir it and then do it again and then do it again.

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But it's so much easier than a double boiler.

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Okay, so then What we're gonna put in here is one and a quarter

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cups of granulated white sugar.

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And if you're not in the US, we're gonna use 250 grams of

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granulated or cast your sugar.

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So go by weight.

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Don't go by volume if you're not in the us, but if you're in the US it's one and

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a quarter cups of granulated white sugar.

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And of course, the ingredient we talked about before.

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I have a quarter cup.

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of extra virgin olive oil, which is 60 mls, and I am getting every drop out of

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this measuring cup because I'm not wasting

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it.

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And also into this bowl, we are putting three tablespoons, now

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I'm going to tell you what we're putting, but what you can put.

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We're putting three tablespoons, uh, uh, uh, you can put.

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You can put three tablespoons of molasses, that's about 65 grams of molasses.

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We are actually, because we are so snotty, using black treacle.

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I love black treacle.

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Don't know black treacle.

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It's this fabulous molasses like substance, very priced in the UK.

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And if you go out to our YouTube channel, Cooking with Bruce and

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Mark, you can watch me make parkin.

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And I use black treacle in my parkin.

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And this is the first time I really got introduced to it.

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And so I became obsessed with black treacle.

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It's a

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whole thing.

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And if you go to our Facebook group, Cooking with Bruce and Mark, I'm going to

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put a link there for where you can get.

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black treacle online so you can get it

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sent right to you.

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Alright, and then a tablespoon or 15 mls of vanilla extract.

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Please don't use imitation, use the real thing.

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And?

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Two thirds of a cup of almond milk.

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And that's unsweetened

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almond milk.

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160 mls of unsweetened almond

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milk.

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And I'm whisking that up and that's all nice and thick and syrupy.

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And into that is going to go a flour mixture.

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And we're going to do the flour separately to make sure it is all done.

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So in this other bowl, Mark has already measured 120 grams of

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plain flour, all purpose flour.

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One cup.

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Or one cup.

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Of all purpose flour.

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I am dumping into that 62 grams, or 3 quarters of a cup, of unsweetened flour.

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cocoa.

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Yes.

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And the question will come up, dutched or natural.

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It doesn't really matter, does it?

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Which you use here.

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It doesn't matter.

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I mean, dutched is going to dissolve more easily than natural, but

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it's in the color differences.

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Dutch makes it darker.

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Dutch makes it a darker color.

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But you know, either way, unsweetened cocoa powder is what

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you want.

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And a teaspoon of baking powder and a quarter teaspoon of salt.

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Don't forget the salt.

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It's crucial.

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Whisking that up.

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And now we're going to fold that flour mixture Into our chocolate mixture,

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and we're not going to overdo it, we don't want to develop too much gluten.

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So we're folding

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that in.

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And remember a fold is a rotating motion with a rubber or silicon spatula.

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You want to kind of lift off the bottom and pull toward the top and

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then around and around in circles.

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You don't stir.

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And then we're going to put a half a cup or 55 grams of chopped walnuts here.

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And we're going to fold that

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in as well.

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Do not skip the nuts because brownies without nuts.

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It's like a date without kissing, I don't

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know what it is.

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My father so would have disagreed with you, but okay, go on.

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Yeah, well, your father's wrong.

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Um, uh, careful, don't speak ill of the dad.

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Okay, so, um, my father would have definitely disagreed with you.

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Alright, so

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I'm spreading that mixture now.

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That's like

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a huge fight my parents always had.

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Why didn't they just buy two different kinds?

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By two different kinds.

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My mother made

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brownies.

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So she should have put the batter in the pan and just pressed nuts into half of it.

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No,

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that would have never come up.

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She folded the nuts into the pan.

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I mean, it was her batter, let her have it.

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Okay, anyway, so now we're going to get this into that parchment lined

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pan.

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Yep, and it's going to go in the oven.

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Twenty minutes, or until puffed up, and then we're gonna cool

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it and taste it.

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Go with puffed, and is there a tester mark here that we want?

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No, just puffed up.

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Okay, so what about the feel on the top of it?

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It'll feel semi firm.

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These are gonna be fudgy, right?

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So these are gonna take a while.

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We're not gonna taste these until they're really cool.

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Totally cause we're coming back in like five hours

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Okay, so we have let this cool for a long time and Bruce is right These were

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very very fudgy and they kind of had to settle they fall down They collapse and

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they settle and they get very fudgy.

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That's what we want

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I'm so glad I used the parchment because I had no sticking issues

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and I'm holding a fudgy dark piece of brownie and Smells good.

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I don't even bother smelling,

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I'm not French.

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What, what do French smell everything?

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What is with that?

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I don't know.

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But I'm not French, so I didn't smell it, I just ate it.

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You know

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what, in America we don't smell.

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We just shove it in our mouths.

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And that's the deal.

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So anyway, these are super,

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super dense.

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They're fudgy.

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I wouldn't want to eat, now I like these, but I wouldn't want

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to eat Like a pan of these things.

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What's wrong with you?

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I'm gonna eat the whole pan.

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Oh my gosh.

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Um, I think these need milk, desperately.

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That's me, because I'm a U.

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S.

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citizen.

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I know a lot of people gross out at the thought of drinking milk.

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I, I said one time

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Something about a glass of milk with chocolate cake, and somebody on social

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media said to me, no adult drinks milk.

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And I thought, well, I guess I do.

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What about the billions of people that go to Starbucks Yeah.

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Drink.

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Milk.

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I don't know, but um, I, you know, a cup of tea.

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This does need something because it is so rich.

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These are good.

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Yeah, I

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like these.

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Again, these are pretty amazing.

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You'll notice that there are no eggs.

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There's no butter.

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There is vanilla.

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I guess someone might think almonds are an animal product, but I don't know.

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They cast a shadow, so they must be animals.

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Okay, now wait a second.

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I have a thought based on that.

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Since you can't have any plant matter that produces a fruit or a seed without

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it being pollinated by an insect, wouldn't wheat then be only around

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because of insects, and therefore Well it's not a question of whether it's

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around because of animals, it's a question of whether it's a product

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of animals, and no one would say that wheat is a product of animals because

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he says, reminding you Some pollination happens because of wind, so I don't

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think that what you're saying is

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right.

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What about the insect rights activists?

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I think you don't want to You're just trying to be insane.

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Forcing those, those poor bees to pollinate your food.

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Well,

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you are, and I don't know that they're so poor, but okay, I don't, I haven't checked

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their economic wherewithal, but um, fine.

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Uh, and by the way, it's poor, not poor.

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What are those poor bees gonna do?

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Poor, as my mother would say.

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Uh, we're not, we're not using a pitcher.

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We're not poor.

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We're poor.

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Um, so anyway, I don't know, but these are really delicious brownies.

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You can find them on our website, you can find them in

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our newsletter, all those places.

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Before we get to the last segment of this podcast, let me say that it

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would be great if you could connect with us in some way in the Facebook

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group, Cooking with Bruce and Mark.

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social media, our website.

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We're delighted to connect with you.

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We have a Tik Tok channel, cooking with Bruce and Mark.

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We have an Instagram feed, cooking with Bruce and Mark.

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Isn't that clever?

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We've done it all the same.

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Um, you can connect with us in so many different ways.

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And up next, what's making us happy in food this week?

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You go first, Mark.

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I am going to go first.

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And the first thing that is making me happy in food this week is a chili

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crisp that Bruce makes with wasabi.

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peas.

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And I know that wasabi peas are not traditionally chili crisps.

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If you know anything about chili crisps, they are a very hot,

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grainy, nutty, seedy concoction.

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Um, a lot of people might know the one that kind of hit the world stage,

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the Lao Gan Ma chili crisps, but there are now, you probably know,

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dozens, maybe hundreds of chili crisps out there, including G Daddy.

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S.

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Z.

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E.

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Daddy, which is made, I believe, in Brooklyn.

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Yeah.

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And it is absolutely one of my favorites.

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But Bruce makes it to Lady Crisp with wasabi peas and nori.

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I do.

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And it has this wildly spicy horseradish wasabi, uh, Fishy, seafood y, yeah.

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Slightly seafood y taste to it.

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It is so delicious on cream cheese on a cracker.

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Oh, yum.

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It is hard to fathom how good it is.

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And I just gave you a hint about the pseudo vegan cookbook, but I'm

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not going to say anything else.

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That's just some recipe testing, which made me very happy in the last week.

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What's making you happy in food

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this week?

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Uh, Luden's Black Cherry Cough Drops.

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Oh, I You know.

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I start to snort.

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I snorted.

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It was so funny to be.

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I wait before you say anything.

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I got sent to detention in fifth grade from eating too many Luden's in class.

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So please do go on.

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stash of them in my drawer.

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I was cleaning out my office and my knitting studio this weekend, and I found

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a bag of Ludens and they hadn't expired.

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So they don't expire.

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And there I looked at the ingredients.

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They sued your throat because they're one of the main ingredients.

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The active ingredient is pectin.

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Yeah.

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Yeah.

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Yeah.

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Oh my God.

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I sat at my computer editing videos that have been just like eating

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the whole bag of Luden's cough

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drops.

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Well, you as I would have been sent to detention.

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I actually had detention.

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Because

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you

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ate too many cough drops.

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Oh, yeah.

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What kind of school did you go to?

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My friend and I were passing Ludens back and forth to each other.

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What, after you

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sucked on them?

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No, why were they going back

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and forth?

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Well, I mean the box was going and it's back when it came in a little

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paper box or whatever and But

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they're still individually wrapped in wax paper.

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Yeah, they were

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they were individually wrapped and he was passing him You know, I was taking seat.

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Was this the

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Rattner

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boy?

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This was the Rattner boy and we both got in big trouble from too many Ludens

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But I only like the cherry, the honey flavor ones were disgusting.

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I don't know anything about anything except that there are cherry ones

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and I thought they were candy.

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I didn't know they were medicinal.

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Pectin.

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So, pectin.

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Oh great.

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So, jelly.

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By that logic, jelly is medicinal.

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You could just,

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if you have a sore throat, eat a jar of jelly.

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Suck on peach jam all day

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long.

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No, I'm, yeah, I'm jelly.

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Eat a whole jar and you'll be fine.

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Okay, that's our podcast, we're so idiotic.

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That's our podcast.

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And we love that you're along on this journey with us.

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Thank you for being here this week with us.

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We appreciate that you spend your time, your podcast time with us.

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And we certainly are having a great time.

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We hope you are too.

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Every week we tell you what's making us happy in food.

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So please tell us what's making you happy in food this week.

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And if it's really funny or really great, we will talk about it here

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on Cooking With Bruce and Mark.

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Okay.

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Bye.

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