We're talking cocktails! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks, including a few about cocktails, like THE ULTIMATE PARTY DRINK BOOK (which you can find here).

We've got the details on the history of the word "cocktail." We've got a one-minute cooking tip for cooking prep. Bruce interviews the legendary Michael Ruhlman about his book, THE BOOK OF COCKTAIL RATIOS. And we tell you what's making us happy in food this week.

We're so glad you're with us on culinary journey. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:15] Our quick history of the word "cocktail."

[13:02] Our one-minute cooking tip: Buy a bunch of plastic takeout containers for storing leftovers and prepped ingredients.

[14:52] Bruce interviews Michael Ruhlman about THE BOOK OF COCKTAIL RATIOS.

[27:14] What’s making us happy in food this week? Potato chips and pinto beans.

Hey, I'm Bruce Weinstein and this is the Podcast

Cooking with Bruce and Mark.

And I'm Mark Scarborough.

And together with Bruce, we have written 36 cookbooks, including

the Ultimate Party Drink book.

Mm-hmm.

Years ago, so long ago, but still imprint a book with hundreds,

I don't know, hundreds of.

Cocktails and

my favorite frat boys do lunch.

I think it was like beer and Bloody Mary mixed together.

You'll have to look that up.

Frat boys Do lunch.

Really a terrible cocktail that we came up with, but full of lots of

other cocktails and classics too.

And we're gonna talk a lot about cocktails in this episode of

Cooking with Bruce and Markham.

We're gonna talk about the theories.

There are several of them about where the name.

Cocktail came from, or even the concept of a cocktail came from.

We've got a one minute cooking tip, which has nothing to do with cocktails.

Bruce is going to interview Michael Ruman, the legendary Michael Ruman.

He's the author of a brand new cookbook.

The book of cocktail ratios.

Oh, you have to stick around for that.

And of course we'll talk about what's making us happy in food this week.

So let's get started.

Where words come from always is fascinating to me, and the word.

Cocktail is no exception.

I was trying to figure out where it came from.

I was doing some research and there are several theories and most of

the theories all go back to the uk.

Interesting.

That they go back to the uk.

Mm-hmm.

The first theory that we wanna talk about is that the word cocktail comes

from a description of a horse with a.

Docked or clipped tail.

Apparently back in the day, a docked or clipped tail was a sign

that the race horse, this was particularly in racing, was not a

pedigree, but was of mixed breed.

I like mutts.

I like mutts.

Even in the horse world.

The cocktail horse was therefore considered a mixed flood.

Of course, mixed breed, that's the term mixed, was believed to be associated

with the mixed drinks, undoubtedly sold at those races or served at those

races, and thus the term cocktail.

I have to tell you, when I listen to myself say this, Etymological

explanation for cocktail.

It seems super farfetched.

There seems like a lot of steps.

You have to go from docking a horse's tail, a race, horse's

tail, all the way up to getting to this, to the name of a dream.

There's, there's, how do I say?

There's a lot of.

Slips between the cup and the lip and this explanation,

and the only connection is mixed, right?

Mixed breeds mixing things in your drinks.

No, quite honestly, in the 19th century when this was supposedly going on,

mixed drinks weren't a huge deal either.

It was like, no, you know, Brandy with.

Something.

Maybe that would be about the end of it.

Yeah, it the, you know, of course etymology of common words

like United Subject drink, those are pretty easy to trace down.

Now.

They get funky when you go way back in the background somewhere and back

beyond middle English or old English or middle high German, or old high German.

When you go way back in the mist.

Somewhere Etymologies are really hard to track down.

And as you know, and this is a thing that always drives me crazy,

people do not speak etymologically.

People don't talk as if they understand the etymology of words behind them.

Uh,

nor should they.

It doesn't really matter.

Does it?

I mean, does it matter where the word came from to be able to use it?

Properly.

Well, okay, so I'm gonna verge over into my other world of literary

studies since I do lead literary groups.

And since I do run a long standing book group, and since I have this podcast about

Dante, a lot of people say, you know, oh, the Dante uses this word in the comedy

because the etymology of this word is X.

And I always think to myself, but.

I don't speak etymologically.

So why would Dante speak etymologically?

It's, it's just a, it's always a bit of a, to me, a what, A tenuous assertion.

Mm-hmm.

But this one seems like it's got so many ifs.

Oh, if this were true, if this had been the case, if this had

been the case, if this been the case, then we get to cocktails.

Okay.

Well, the next one it's all based on an egg.

Cup.

And in France an egg cup is pronounced Coquetiere.

Right?

So Coquetiere kind of sounds like cocktail and it ended up

transferring Coquetiere to cocktail.

And here's a deal.

In New Orleans in the 1830s, the apothecary, Antoine Pecho, the

guy who made the Pecho bitters, which are rather infamous.

They are, well, he was known to drink brandy and bitters together.

His little cocktail out of an egg cup.

Oh.

Or a coca tea.

Yeah.

This one doesn't seem to have as many.

Steps to it to get to cocktail from this cuz here we have a guy in New Orleans

drinking a mixture out of an egg cup and n not no, no sneer about New Orleans,

but we know that New Orleans French.

Even by the 1830s wasn't standardized French.

It had been, uh, mixed with all different kinds of languages.

Indigenous people's language was with African dialects.

Pronunciation had shifted in New Orleans, French sh.

So it strikes me that, you know, even if we were to say that word for Edco

perfectly in Perian, there may be a way that it was flattened or said

slightly different in New Orleans.

And therefore, here's this famous apothecary.

And he was, and tope show was really well known.

He was.

He was.

So people would know what he drank out of.

I mean, it was a thing.

And supposedly, yeah, it's true that he would drink his drink, which is brandy

and his bitters out of an egg cup.

So hence the word cocktail.

There's a another theory from the UK that says that tavern owners

used to mix the dregs of various.

Year at barrels in order to minimize waste.

And this could then be sold at a discounted price to customers.

And the term cock was used to describe the tap of the barrel.

So the dregs of the barrel were, in fact, really actually called cock tailings

because they were the dregs of the barrel that had been mixed together.

This, of course, isn't a cocktail because this is just throwing

a bunch of crap together.

It's garbage.

This is just.

In a bu, in a barrel and selling it.

Yes.

Garbage.

And I don't like this one because this is a big stretch for me.

You're mixing together garbage and calling it a cocktail, and a lot of drinks you

can get in places taste like garbage, but I don't really think why true?

That's where that came from.

Bruce says a theory that.

All the, all the fine fruit juice, all the fresh squeezed orange juice and fresh

pressed pear juice in the world cannot make up for the taste of bad booze.

Oh, it can.

That bad booze will override even the.

Best of other ingredients because it just will override it with the burn.

But let me tell you, when you go to places that are using bad booze

and cocktails, yeah, they're not using the finest of fruits either.

No.

Basically they're using corn syrup punch generally, not corn syrup, punch and rot.

Gut rum.

Mm.

Well, and the reason together at last, and listen, we don't have

an answer to this because nobody has an answer to this, but the reason

that this idea of cocktailing, of mixing the barrels together might.

Hold true is that there was a way, particularly in cocktail culture in

the early 20th century and now, sorry, I'm gonna pull out a little bit of my

historical knowledge here, but there was a way that in the great gasby world, having

a cocktail was seen a little bit, and I know this is gonna sound funny as slumming

it because you were mixing drinks together and it was considered kind of this.

Elitist upper class attempt to, uh, play at slumming it because real alcohol is

just bourbon or just rye, or just gin or just vodka and mixing it with other

things is what the lower class did.

And so in Gatsby and other things, when you have a cocktail

party, they're playing at.

Being underclass.

That's interesting.

So it may relate somehow here to cocktailing out of barrels.

And where does that idea come from?

Is that that people of lower classes are trying to stretch the booze?

Yes.

Cause it was so expensive.

Yes.

They would stretch it by mixing things whether rather

than just taking it straight.

So you would take, and you would buy cheaper booze.

Let's say rot got grain alcohol and you would, because it was.

It was less expensive, and then you would mix it with fruit juice

to stretch it, and also because it's so wildly high in alcohol.

But then cocktail culture became this kind of, uh, empire period,

jazz age fad in which you were pretending to, you know, slum it a bit.

I, I don't know.

I'm trying to, I'm trying right now to think up an example in my mind,

be like, if Alon Musk showed up, Up at T G I Fridays or something,

and they have dinner, right?

I mean,

oh yeah.

The man's gonna go to TGI Fridays dinner.

I'm saying it would be, or if he threw a party and he pretended all

the food was catered by TGI Fridays, it would be, it would like be,

I actually could imagine him doing something dumb.

Okay.

Me too.

And so you.

Pretend to slum it.

And that was, that was a big part of empire period.

Sure.

Of jazz age cocktail culture.

Well, the last theory we're gonna throw out there goes back to horses.

So back to the racehorse example from earlier.

A cocktail didn't just mean a horse wasn't purebred.

It was also used to say a horse was full of vigor and energy.

So, Horse breeders and sellers were known to give horses, well, spicy suppositories.

Oh, oh, ginger.

Oh, cinnamon.

No.

And it made them, you know, not happy.

Um, got them bucking and moving and full of energy, and they

seemed youthful and energetic and they got a higher price for them.

Oh God.

So the relationship to drinks is that people would add.

The same thing, ginger, cinnamon and pepper to their beverages.

The same thing that went up the horse's bum.

Oh.

So, I don't know.

I don't, that seems like, that one seems like it's got another lot of ifs

to get to my drinking, uh, cocktail.

I mean, I know that horse trading, especially in the 19th century

and early 20th century, was rife.

With scams.

Mm.

Uh, there's a Faulkner, I'm being all literary today.

There's a Faulkner short story

about giving horses, ginger, some supositories.

No, no, no.

About this guy that tries to sell this, this withered old horse

that's just in on its last legs.

Right.

And he puts, uh, Uh, uh, bicycle pump essentially in it, and he pumps

it full of air so that it kind of, the skin goes away from the ribs.

Well, that's putting something inside of it

and the thing looks similar, looks bigger, and then as the country boy who

buys it, rides at home, he gets thinner and thinner and thinner and thinner.

And, you know, finally he realizes he's been rooked and all that stuff.

And

kind of like me, after a colonoscopy, they fill me full of air.

And then it all goes away.

It's the be it's the best.

I love colon Oscars.

I can't, yeah, I can't

see.

We're talking about putting stuff up there.

Oh gosh.

I have a whole prep thing.

I, I, it's my chance to watch endless re runs of the $20,000 pyramid.

So I set up all night watching the $20,000 pyramid.

Isn't this gross?

This is what you're talk about when you get to be our, so these are.

Th four of the most dominant theories about where the word cocktail comes from.

It is a super slangy word, and slang words are the most difficult of all

words to track down because they enter the vocabulary kind of on the underside.

They enter it in.

Beach rather than in print.

They're really hard to track down in terms of where do they come

from and how do they originate.

But these are the four most common terms.

Before we get to our one minute cooking tip for this podcast, let me remind

you that we do have a newsletter.

It goes out every two, three weeks.

That's so long in there.

Uh, if you would like to.

Be a part of that newsletter.

It is not related to the content of this website.

Sometimes it's lifestyle stuff.

Sometimes it's Bruce's knitting, sometimes it's recipes.

It's all over the place, really, to be honest with you.

But you can find it.

Um, Bruce and mark.com.

It's always fun.

You can find an email.

Sign up, uh, subscription site there.

Let me just also say that I have locked my vision of your name and your email,

so I will never see anything about you.

I do this so that NAI can't, and no one else can.

The provider can't sell and capture your email for other email lists.

So you can sign up there for our emails and we would love

for you to be on the list.

Okay, our one minute cooking tip

buy deli containers.

With matching lids.

Okay.

Uh, deli container.

Just explain this one real quick.

You know when you go into the deli and you get a pound of

coleslaw, they have those plastic containers that they put it in.

Wow.

Wow.

I mean, can you be more New York when you go into the deli

and buy a pound of coleslaw?

What are you gonna buy?

a pound of foie gras?

Oh no pound of chopped liver, mac macaroni salad.

Noodle kugel, a pound of noodle kugel macaroni salad.

Don't worry knishes, you buy a pound of knishes.

Okay, so here's the thing.

Wow.

Every time I open my Tupperware cabinet, I don't like to be faced with all

those containers and the missing lids.

And the lids I have don't fit and I don't know where they are and

I hate it and everybody hates it.

So I order and mark orders for me inexpensive packages

of plastic reusable deli style containers, one quart containers.

Here's the thing.

Always order the same brand and that way you know your lids

will always fit the bottoms.

You're right.

Then you can just shove them all as we do at the bottom of the pantry

and there's lids and, and containers.

Just throw them on floor.

But you could pick up any you want and you know they'll fit.

So there you go.

Excellent.

That's exactly what happens in our house.

They get thrown on the floor.

Before we get to Bruce's interview with the legendary Michael Ruman, let

me say, it would be great if you could rate this podcast, if you could write.

Our review, even great podcast does wonderful things for us.

We are unsupported and have remained that way so that we can

talk about what you shove up the rear end of a horse in our podcast.

Oh my God, that would be great for us.

It's great for the analytics.

Thanks for being part of the podcast journey with us.

All right.

Without any further ado, Bruce's interview with Michael Broman about his

new book, the Book of Cocktail Ratios.

Today I'm speaking with Legendary Michael Ruman, the New York Times

bestselling author of nonfiction including Grocery, the Buying and Selling of

Food in America, and the bestselling Cookbooks, charcuterie and Ratio,

the Secret Codes of Everyday Cooking.

His latest book is the Book of Cocktail Ratios, and I'm delighted to spend

some time this morning talking all about how to make the perfect cocktail.

Welcome Michael.

Glad to be here.

Thanks for having me.

Hey, you start the book off by saying that if one thinks they

already know how to make a great cocktail, they're probably right.

So how can your book of cocktail ratios help already solid home bartenders?

It, it goes back to the basics.

We kind of live in a craft cocktail era where cocktails becoming more

and more, uh, Extravagant requiring very specific spirits and very

specific m r I and uh, and TIFs.

And I wanted to go back to the basics and simplify things.

And once you have the basics, then you can, one, you know how to make

great cocktails cuz they're the, most of them are quite simple.

Uh, and second, you know how to improvise and, um, adjust them to your own.

Liking, uh, there real, you know, we, we've, I think we've overcomplicated

things and my, I my hope was to bring us back to a simpler, more manageable

time in the, in the cocktail world.

Well, let's talk about the improvising for a second, because we

always talk about how it's easy to improvise in cooking, but not necessarily

in baking where you can't improvise there.

How easy is it to improvise knowing the ratios of cocktails?

Um, it's, it's very easy when you.

When you realize how, how cocktails work.

A good example of this is one of the things I learned in writing this book

is how powerful liquors are in small amounts in a, in a great cocktail.

So if you take for instance, a white lady, which is basically a gin

sour with, um, with egg white, and.

I realize that if you added a teaspoon of Mesino Laur to that,

it becomes a whole new cocktail.

Great cocktail.

Peter Meen took the Hemingway Dery and added a little bit of absence

to it to create another great cocktail called The Sun Also Rises.

So it just gives you more leverage and allows you to be creative.

When you get tired of, say, mixing that same old Manhattan every day,

Michael, you've been obsessed with ratios in cooking and pairing

recipes down to their essence.

Ever since your book The Making of a Chef, tell me how the experience way back

then of working with a professional chef started you on that particular bent, chef

Uve Hener, who is an instructor at the Culinary Institute of America,

I was interviewing him for the that the book you just mentioned and we were

talking about what you needed to know in order to be a chef and he swept his hand.

At his voluminous bookshelves, buckling under the way to hundreds of cookbooks.

And he said, you know, I can show you the contents of all these books in two pages.

Would you like to see?

I said, oh yeah, I'd like to see that.

And he turned, he spun around in his chair and from an old metal filing cabinet, it

took out, uh, a sheet in basically a page and a half of ratios, 28 preparations.

All broken down into, uh, their fundamental components.

For instance, for Hollands, he had broken it down to one pound of butter

and three yolks, and that was it.

And I thought, really?

What about lemon juice?

His main seasoning?

And what about say, salt and pepper, or what about a, a more

advanced, uh, vinegar reduction.

But then I thought, well, if you take away the lemon juice and if you

take away the salt and pepper and the reductions, you still have a sauce.

I said, well, you, it'll be bland, but you'll have a sauce if you take

away the yolks or if you take away the butter, you don't have sauce at all.

So he reduced the Holland sauce to its fundamental components, and I found all

these ratios that he had so compelling.

I had a friend.

Uh, with beautiful handwriting and write them up on a grid.

And I had it framed and I hung it over my sink and I would just stare at this,

these ratios, uh, while I did the dishes.

And I did this for years and I thought, God, this, this sheet

has fascinated me for so long.

I need to explore this in a book.

And that's how the book, uh, ratios, the simple coats behind the craft

of everyday cooking came about and solidified my love, um, of ratios and

my knowledge of how important they are.

And, During the pandemic, our group of five, um, one of the daily rituals was

to have a new cocktail every night.

And that was really fun.

And I realized that, God, all these cocktails are basically the same thing.

There's so, there's so much similarities between the cocktails, like a, a

Manhattan, a Manhattan made with scotch as a RobRoy, a daiquiri made

with, uh, gin is in effect a gimlet.

And so I wanted to explore those families and explore their, those

ratios, because that's really all a cocktail is, is a ratio, um, of the,

and a ratio is really not a recipe.

A ratio is a proportion, the proportion of one ingredient

relative to the other ingredients.

Hey Michael, tell me about the first drink you ever had.

Well, the first drink I ever had was, um, I was eight years old and it was.

Martini.

Nice.

My dad set his cocktail down and I was staring at him.

He said, it's some martini.

And he said, go ahead, have a sip.

And so I tasted it, it was revolting.

He chuckled.

Um, the light turned green and we headed up Cedar Boulevard

to pick up the babysitter.

I.

This was of course back in the days where he just often took a roadie with him.

Something, uh, we don't do these days, thank God.

Um, but that was really my first sip of a cocktail and I would go on to

become a, a staunch martini drinker.

But the real cocktail I had that changed things for me was a, a dery I'd only

known frozen daiquiris and fruity daiquiris and strawberry daiquiris.

I'd read that Hemingway drank rum and sugar and lime.

Basically.

And so I made this classic Dery and I was astonished by how delicious

it was and how simple it was.

Um, and that was really my beginning of the, uh, my, my my love of real cocktails.

And when you're making cocktails, how important is technique?

Technique is, again, it's so easy.

It really is a matter of measuring.

Uh, and then of mixing, how do you mix?

Either you shake it or you stir it.

There's a common adage among bartenders is that if you're just mixing alcohols

together, you only need to stir it.

But if you have a number of ingredients with differing viscosities, it really

makes a difference to shake the cocktail, to make sure they're thoroughly mixed.

And I didn't believe this for a while, um, but I talked to a great bartender, Phil

Ward, at the Long Island Bar in Brooklyn.

And he convinced me to, to give it a, a taste test.

A try.

And so I made a margarita by stirring it and I made a margarita

by shaking it, exact same ingredients, exact same proportions.

Uh, and I gave each to my wife, uh, they looked different.

Um, and she tasted, tasted the stirred one said, okay, that's a good margarita.

And then she takes the second one and said, oh my God.

This is delicious.

What's this?

I said it's the exact same drink.

I just shook it.

Wow.

Um, so yeah, it really makes a difference.

Cocktail ingredients have expanded exponentially over the years.

For instance, bitters Canal come with everything flavored

from chocolate to chilies.

And what's your take on using.

Outrageous flavors like that and drinks, or they're just some basic

bitters we should always have on hand.

My favorite story about Bitters comes from Jeffrey Morganthal, a bartender

around Portland, and he had a great bar there and cocktail fics would come

in and he was getting really judgey vibe from one cocktail aficionado.

And who said, what kind of bitters do you have at this bar?

And he didn't like the guy.

Uh, but he, he, he took three bottles off the shelf and he said, we have all three.

And these were, of course, the classics.

Angus Bitters, pecho Bitters, and Orange Bitters.

Those are really all you need.

Uh, we don't need Chili bitters or celery bitters, uh, or you know, bacon Bitters.

That said, my wife got me some, uh, bitter men's Mexican chocolate

bitters, and they work absolutely beautifully in a Manhattan.

Mm-hmm.

So, The answer is, it depends if you, if your tastes, if you want

to give it a shot, go for those cardamon bitters if you want.

But again, you really only need three bitters.

And I rarely use pace shows bitters.

So it's really the Angus and the orange bitters.

Uh, and I use orange bitters in, uh, in a martini.

The Manhattan,

as you say in the book, is one of the oldest cocktails

that we're still drinking.

How does the ratio of bourbon, vermouth and bitters work in a Manhattan and.

How is it, as you say, the most emblematic?

Well, a Manhattan is two parts.

Whiskey, bourbon or rye, one part sweet vermouth and bitters.

That's all it is, and it really goes back to the basic or one, one

of our most fundamental cocktails, which is the old fashioned, which

is sugar and whiskey and bitters.

In the Manhattan, they just swap out the sugar for.

Vermouth, they sweeten it with vermouth.

It's just a rock solid cocktail.

It's, it's so good that the quality of the, of the whiskey really doesn't matter.

You can have a really great bourbon and it will be just as good a

Manhattan if you use Maker's Mark.

Well.

Maker's Mark is still a fairly high shelf bourbon.

Uh, what's your take on making cocktails with, well, booze

as well as, Hi shelf, stuff.

I am in favor of going cheap if that's what your budget, if

that's all your budget allows for.

I'm a skin flint myself and, uh, appreciate economy.

And with the Manhattan, Manhattan probably is the best cocktail to make

with a well drink with a 10 high.

Mm-hmm.

Um, and, uh, and a inexpensive remove.

You'll have a decent cocktail.

I have to ask you about margaritas and now I'm not gonna talk about the.

Blender, slushy, fruity, ones like that first, uh, der you had, but everyone

has their own formula combining tequila, some sort of orange, liquer, and lime.

How do you decide what the right ratio is?

And then on a personal note, are you a salt guy or a no salt guy?

The margarita was fascinating.

When I went in to explore it, I found so many variations.

The head, the head spun, some had equal parts, tequila and laur.

So where do you go?

You go back to the fundamental ratio.

A uh, margarita is basically a sour, it's a tequila sour, and the

basic sour ratio is two-part spirit.

One part citrus, one part simple syrup.

Our modern tastes have reduced the amount of simple syrup and lime juice.

Um, so it's not quite two to one, I think modern tastes ha are, and, and

most bartenders are in agreement with this, that a, a great sour ratio is

two-part spirit, three quarters parts citrus, and three quarters part simple

syrup that makes a really nice sour.

Where do you stand on salt?

Yes or no?

Tequila loves salt, but I don't want a salt lick

on my, on the rim of my glass.

You get way too much salt that way.

So I a, I will add a pinch of salt to a margarita and that

really does enhance the cocktail.

Michael Ruman, your new book.

The book of cocktail ratios is out.

It's fabulous.

It'll help everybody become a better bartender at home and understand

how cocktails are made so they can perfect them for their own taste.

Thanks for spending some time this morning with me.

Thanks so much.

Great to be here

and to say for our little podcast, you score some big interviews.

Hey, I put on the charm.

No one could say no to me.

You clearly do.

We had on the Barbecue Master a couple weeks ago, Ryan Mitchell.

Yeah.

And now he's been on All Things Considered and he's been on the Today Show.

And I have, I'll have, you know, we were the first, he was on cookie with Bruce

and Martin before he was Eddie Place.

He was a world premiere interview for his new book and we had it first.

That's kind of crazy.

Bruce really works hard at nailing down these interviews and, and Michael Ruman

wasn't actually hard to nail down.

You said you wrote him and he wrote back he'd loved to nail.

I wrote him.

Said, Hey Michael, want to be on.

He was like, sure.

Yeah, but some of them you work very hard at massaging publicists and Yeah.

And authors and all that.

Uh, Michael Ruhlman was great.

It's kind of shocking though, that we hadn't connected before.

We've been in the same business together for a long time.

Yeah.

Books with that old interview I did with David Joachim.

Yep.

He just instantly wrote back and said, yeah, I'd love to, but other people.

Oh gosh, help me.

Influencers and such, uh, often require a great deal of massaging

or they want a big fee or they want a fee and I'll come on your podcast.

But they want

a fee and we don't allow anyone to charge a fee to be on this podcast.

Nope.

Okay.

Enough about us.

So our last segment as is traditional.

What's making us happy in food this week?

Potato chips.

And I know I've said this before, God, but it's the potato chips

made at the big Y supermarkets.

Oh God.

They make them in the back, my God.

Where they fry the shrimp cuz into the fish and they're hand cut and

they're dark brown and they're salty as hell and they're delicious.

And I bought a giant bag of them yesterday and they're almost all gone.

What's making me happy in food this week is related to someone who has been

one of those interviews on this podcast.

They are beans that Bruce buys from Mak, from from Jorge.

Gri

Giveria, Jorge Giveria.

And if you look back through the episode of the podcast, you can

find the interview with Jorge Mak.

Uh, their beans are just

all their products.

They're mind boggling.

They're harmony, they're masa the beans, they're.

All grown in Mexico on Mexican farms for Jorge.

And these beans are these, these are Aore, Pintos, and their package

has five different colors and they hold their shape so amazing.

Their earthy mushroom meat.

The texture is ridiculous.

We had 'em last night with.

Collards and little smoked poco, and it was delicious.

So delicious.

It was such my southern childhood.

I couldn't imagine it.

Well, that's our podcast for this week.

Thanks for joining us.

We know there are lots of podcasts out there, but.

Thank you for taking time to listen to ours.

We certainly appreciate that.

Hey, what's making you happy in food this week?

Let us know at cooking with Bruce and Mark Group on Facebook.

Join the group and share what's making you happy with food and answer questions and

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