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WELCOME TO OUR KITCHEN: We're talking about childhood favorites that even we food snobs can't make better!
Episode 100 • 6th October 2025 • Cooking with Bruce and Mark • Bruce Weinstein & Mark Scarbrough
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Are there foods from your childhood you can't make better, even with all you know about cooking? We've got a list, despite our current snobbery. We may have written for WINE SPECTATOR and FINE COOKING, but there are some things we crave, even though we know how to make them better.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. If you'd like to see our latest, COLD CANNING, please check it out at this link right here.

Plus, we've got a one-minute cooking tip. 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:

[01:26] Our one-minute cooking tip: the best way to prep hard winter squash.

[03:55] The foods from our childhoods we could never change, despite our current food snobbery.

[17:15] What’s making us happy in food this week? Chili con queso and banoffee pie!

Transcripts

bruce:

Hey, I am Bruce Weinstein

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and this is

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mark: the Podcast Cooking

with Bruce and Mark.

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And I'm Mark Scarborough, and together

with Bruce, my husband, we have

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written 37 cookbooks, but 41 books

between total between the two of us.

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Yep.

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With knitting books and

memoirs and all that stuff.

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A lot.

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We've published a lot of books with

a lot of publishers, but this is our

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podcast about the major passion in

our life, food and cooking, something

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that has driven us for the past.

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26 years, probably

longer than that, right?

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Mm-hmm.

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I mean, publishing for 26 years.

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Mm-hmm.

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But longer than that in our lives, I think

we both were known for throwing lavish

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dinner spreads and doing all that kind

of stuff before we started this career.

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bruce: And I did go to chef school at 18.

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mark: And you did?

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And you did develop recipes

in a test kitchen in New York?

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Mm-hmm.

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For who?

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I don't remember.

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Oh, the food group.

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Okay.

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The food group.

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Well, anyway, this is our current.

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Podcast about food and cooking.

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We've got a one minute cooking tip.

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As usual, we wanna talk about

childhood favorites that we still

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think are better even with all

of our current food snobbery.

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So even though we might be able

to now make these things much.

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Better these days.

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We still harken back to the old

childhood way these things were, which

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may not be the best way possible,

but still call to us dramatically.

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So we'll talk about that, how we

connect to foods from our childhood

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that, uh, maybe escape our current

food snobbery 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 get started.

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bruce: Our one minute cooking tip.

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When you're dealing with large

winter squash, butternut acorn,

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that kind of squash buttercup.

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Um, sure.

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Uh,

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mark: what's some others or

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bruce: kobocha?

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Kobocha, what's that

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mark: blue one?

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Is that Hubbard?

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Hdd, blue Hubbard.

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Squashes.

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Right.

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And pumpkins,

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bruce: yeah.

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Right.

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Do not pick out a pairing

knife from your drawer.

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Don't be silly.

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Get a big knife.

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You want a large chef knife, at

least eight inches or 20 centimeters.

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And here's a tip for you.

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First slice off the top and

bottom 'cause that will make it

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easier to stand on a flat surface

so you could cut straight down.

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Don't try and save flesh by

cutting only the outside edges.

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It's okay if a little flesh goes away.

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What we found is if you microwave that

squash for up to two minutes, it will

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soften the skin to make it even easier.

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Yes.

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mark: Just slightly.

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Do you don't want it to get really

hot 'cause it will actually explode.

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Mm-hmm.

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And you don't wanna cook it.

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No.

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So you wanna really just do the

microwave for maybe up to two minutes.

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Yep.

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You can even try one minute

and see where that gets you.

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It'll soften the skin

to take it off easier.

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But as Bruce says, if you take off

the top and the bottom, even above.

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Pumpkin.

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Then it'll stand flat on a cutting

board, and you can slice it down now

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through the middle and create two halves.

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Same with an acorn, SWAs,

that technique, et cetera.

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Use

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bruce: it for everything.

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You could even cut the top and bottom

off an onion or an apple or anything

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round to make it sit flat on your

cutting board so it's easier to cut

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mark: as Bruce is sitting

here across from you with.

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Uh, part of his finger cut off

from having to slice a tomato that

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he didn't cut the bottom off of.

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Mm-hmm.

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I also

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bruce: just sharpened my knives.

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mark: Mm-hmm.

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And he cut the tip of his finger off.

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So here we are.

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Um, so there you go.

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There's a good way to deal

with, uh, winter squashes

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that are coming in right now.

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So before we get to the big central.

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Part of this episode of our podcast,

let me say that it would be great if

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you could like this podcast, if you

could rate it, if you could subscribe

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to it on whatever platform you're on.

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This is the way that you can help support

our otherwise Unsupported podcast.

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And if you can write a review,

that is the best of all.

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Even something as simple as nice

podcast, it helps us in the analytics.

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Thanks for doing that.

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We do see a lot of increasing

numbers around this podcast.

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We really.

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Thank you for that.

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Thank you for the people tuning

in from Australia and New Zealand

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and from the UK and Canada.

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Thanks for all of that.

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We hope we keep you entertained now by

telling you about childhood favorites.

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Mm-hmm.

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That we can't improve on

despite all of our snobbery now.

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bruce: Just say, despite

all our snobbery now,

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mark: despite all our snobbery.

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Now

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bruce: Mark, why don't you start,

tell me something from your childhood

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that you love, even though you

could probably make better now.

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mark: Um, well, I can't make

it better now, but I'm s.

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Certain my chef husband can.

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So I grew up in Dallas, Texas,

and I grew up going to a Dallas

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institution called L Phoenix.

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Mm.

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If you're from the Dallas-Fort Worth

area, you probably know l Phoenix.

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It is sloppy gloppy me.

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Mexican Tex-Mex Food's not

Mexican food, TexMex food.

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It is greasy and fabulous, and

I have to tell you that I still

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crave El Phoenix meat enchiladas.

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So much so that a couple nights ago.

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I asked Bruce to make enchiladas and

he was like, oh, you know, he's gonna

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grind these chilies and do that.

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And I'm like, no, no, no, no, no, no, no.

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I want El Phoenix meat enchiladas.

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And so I went out online and

found a recipe that replicated

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El Phoenix's version of this.

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So this trained chef

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bruce: that you're married to.

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Opened cans of enchilada sauce.

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mark: I told him he was not

allowed to make an enchilada sauce.

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He had to use canned red enchilada sauce.

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And rather

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bruce: than what I would normally

do by making my own tortillas, I

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took store-bought tortillas, dipped

them in canned enchilada sauce.

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You bet.

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And I layered them up with

shredded pre-bagged cheese.

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Did I find fancy cheese and grated?

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No, no.

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I got pre shredded.

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Free bag cheese.

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I think you got

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mark: Tex-Mex

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bruce: blend right.

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Or Mexican blend or something.

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And then the meat sauce was canned

tomato sauce and chili powder.

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Mm-hmm.

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And just shredded up meat.

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And it was, you loved it?

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mark: I did.

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Mm-hmm.

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We actually served it to people at a

dinner party as part of a bigger, larger

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Tex-Mex, well, Mexican food spread.

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This was the real Tex-Mex thing.

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Everything else.

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Well, well, uh, now I

say that there was also.

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Sloppy chili Cato from El Phoenix

there too, so I can't help it.

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You know what, uh, you can I behind

brew, make a better enchilada sauce with

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dried chilies and all that kind of stuff.

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Have we written recipes that are far

better enchilada sauce than this?

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Yes, but I knew that the El

Phoenix sauce had tomatoes in it.

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I knew that it was, it was kind

of weird and sweet and delicious

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and I, I can't make it better.

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Mm-hmm.

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So, there you go.

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Bruce made me a, an nail phoenix meat

enchilada casserole, and I loved it.

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Okay.

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Your turn.

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bruce: One of my favorite childhood things

to eat ever was Bono, Turkish Taffy.

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mark: Okay, so I just, as I had to explain

Dallas and Elish, you're gonna have to

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explain Bono, Turkish, Chevy to those

people who don't live on the East Coast

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bruce: Bono.

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Turkish Taffy was a candy that

came in a flat bar, so like imagine

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the length of a Snickers bar,

but only a quarter inch thick.

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And when you peeled off the

foil wrapper, you had this.

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Basically tongue of hard candy that

you crack it and then chew it and it

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got soft and it came in strawberry,

vanilla, chocolate, and my all

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time favorite banana flavorings.

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And I used to buy a bag of

these and eat these banana.

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Bono Turkish taffy things,

and they were amazing.

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We tried to improve it

or at least recreate it.

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We did.

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We wrote a candy book back in the

early two thousands and I tried to

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recreate Bono Turkish taffy, and I came

close, but I even this trained chef

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couldn't recreate that spectacular,

hard to soft, cracky chewy now.

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The banana flavor was easy because fake

banana flavor is fake banana flavor.

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Okay.

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So which

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mark: is stop, stop, stop, stop.

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Mm-hmm.

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So fake banana flavor, if

you don't know is a thing.

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Yeah.

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And it, it bears very little

resemblance to bananas, I suppose.

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Tangentially related to bananas.

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It's no, it is not case.

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Like a banana.

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It's a chemical banana.

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Yeah.

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Right.

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A banana passed through

a nuclear waste site.

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So first of all, if

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bruce: you imagine.

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Ripest banana you can possibly imagine

that is on this side of fermented.

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That's getting close.

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Also slightly flavor.

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Flavor.

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And back to the

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mark: nuclear waste side.

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bruce: Go on the flavor of like

banana laur used in banana daiquiris.

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Yes, exactly.

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There it is.

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So if you've never had a frozen

banana daiquiri, you're coming

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close to the flavor of Bono,

Turkish Daffy, fake banana.

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And to this day, that banana

flavoring is available in every.

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Asian supermarket I ever go

into and I keep it in the house.

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And I have been known to put a

few drops of banana flavoring

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into my banana breads you have?

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And people go, oh my

goodness, it's so banana.

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mark: No it is not.

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It tastes like fake

banana, but okay, love it.

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Whatever.

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Um, okay, so I'm gonna say now.

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Say something from my childhood that

my food snobbery cannot improve on.

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And that is, and don't gross out

on me, but that is cherry pie.

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And when I say cherry pie, I

mean canned cherry pie filling.

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I, I'm serious.

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Corn

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bruce: starch thickens.

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I'm

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mark: serious.

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The gloppy canned.

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Cherry pie filling is what I grew up on.

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And even two weeks ago, I pulled a bag

of sour cherries outta the freezer, sour

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cherries that Bruce had picked, and he

had pitted them and he had frozen them.

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And I made a sour cherry pie.

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I legitimately made a.

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A filling.

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I made my own crust for it and

I was vaguely disappointed.

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You were the only one.

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I know.

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Everybody else liked it.

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It was the best pie I had had in years.

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Where is the snotty sloppy gel me bit

between the chairs, the lured red color.

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You might as

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bruce: well just buy those

Drake's hand pies and eat them.

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They're so gross.

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I like the hostess

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mark: fruit pies.

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Oh yeah, cherries too.

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Yeah.

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Just canned cherry pie filling.

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I grew up on it and I can't help it.

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It it, it, I was disappointed

in this homemade pie I made

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because I thought it's not right.

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It needs the canned cherry pie filling.

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Mm-hmm.

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My, my mother would doctor canned

cherry pie filling with, uh, a

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quarter teaspoon of almond extract.

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She would stir into it

and that would doctor it

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bruce: what was with our

parents and doctoring things.

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My mother and grandmother

to this day still.

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Dr.

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Jarred Gefilte fish.

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Oh, well

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mark: that's disturbing.

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And

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bruce: they think as long as

you reco it with fresh carrots,

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it tastes like homemade.

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It tastes like snot.

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It tastes like

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mark: slimy snot.

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And they always

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bruce: talk about, Ooh,

I made gefilte fish.

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I bought it, but I doctored it.

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Oh,

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mark: okay.

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So it's your turn.

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What's something that from your childhood,

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bruce: you know, at this point,

if you've listened to this

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podcast enough that I love.

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Hamburgers, like I love them

more than anything you do.

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And I know how to make an

amazing hamburger, but I grew

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up eating White Castle and there

is nothing like a White Castle.

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I'm sorry.

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No matter how now it is

true, it doest taste anything

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like a hamburger I make now.

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No, but I cannot.

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It does like anything except grease.

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You can't, you can't recreate that.

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It's like, so if you

don't know White Castle.

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They're flat little square patties

that maybe they're an ounce of meat

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and they have five holes, and then

like, it's the number five on a dice.

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Mm-hmm.

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And they're cooked on a big, flat top

griddle with lots of onions and oil.

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mark: What?

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Wait, what?

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We just learned that name of that

pattern of the five on a dice?

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Yeah, it's a Quin C pattern.

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There you go.

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Something like that.

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Yeah.

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Didn't you

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bruce: learn on this podcast?

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Okay.

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And then they put the buns on top.

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So the buns steam with the grease,

onion steam coming through the

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holes of the patties, even as a.

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Kid, I would eat five or six of them.

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Oh, my dad would go buy a giant sack.

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Okay.

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So to this day, no matter how

good a hamburger I can make, I

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nothing will beat a White Castle.

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So I'm

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mark: gonna say that I did

not grow up with White Castle.

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I, I keep wanting to tell this.

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So I did not grow up with White Castle,

and Bruce was appalled when I was in

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New York, living in New York with him

that I had never been to a White Castle.

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So we went.

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Out to the A b, C outlet,

which was in the Bronx.

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But if you don't know, A B, C

is a very high-end furniture

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and design store in Manhattan.

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But they had an outlet back in the

day in the Bronx where you could get

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stuff pretty on, pretty good bargains.

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Mm-hmm.

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So we drove out to the outlet and

he's like, oh, there's a White Castle

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right out there in the Bronx by it.

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We're gonna stop at the White

Castle and eat White Castle

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because you've never had it.

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So we got to A, B, C,

and I want to say that.

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I couldn't get to the

bathroom fast enough.

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It was like an emergency.

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It was, wow, that is a greasy mess.

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And that, no comment.

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But I, I was lucky to make it then back to

our apartment in Manhattan without soiling

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the car that, wow, that was really gross.

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Okay, so here's something from me

that I just can't improve on, and

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I have tried and tried and tried

to improve on it, and I know that

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every Southerner is about to kill me.

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So kill me.

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I don't care.

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I cannot improve on canned biscuits.

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Oh, they're so

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bruce: easy.

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mark: Popping, fresh.

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Just, I'm sorry.

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I can't do it.

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I, I grew up with them outta

the can from my mother.

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My, did my grandmother

make homemade biscuits?

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Yes, she did.

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Well, your

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bruce: grandmother was a baker.

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I, exactly.

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That was her job.

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She

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mark: made homemade biscuits with butter

and shortening and buttermilk and, yes.

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They were fine, but my

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bruce: fine, I'm sure they were

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mark: spectacular, but my

mother made canned biscuits.

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You know, the kind, you crack on the

edge of the counter and open the can.

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And to this day when I make homemade

biscuits, I still am vaguely

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dissatisfied with it because I think

mm, well, you know, I mean, it is.

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I could do just as well

with a canned biscuit.

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Okay.

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The canned

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bruce: biscuits is like

comparing a donut to a bagel.

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mark: I, I mean,

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bruce: it's no's.

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mark: I just,

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bruce: I can tell you

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mark: that what I'm hankering

for, to drag through my egg yolk.

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Mm-hmm.

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Is that stupid canned biscuit.

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That's easy.

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I

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bruce: could get some of those.

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But your mom also did really

interesting things with them.

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You know, she would

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mark: Oh,

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bruce: fill them and stuff them

and bake them and, and cover them.

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mark: Okay.

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I don't like that.

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None of that.

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I like.

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She doctored them and she did.

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Um, I'm sure my mother had

all kinds of weird things.

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My mother wa thought she was a

very creative cook and she was

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actually a very terrible cook.

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So, uh, uh, sometime I'll tell you

about liver and bananas together.

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Together.

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At last.

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At last, yes.

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Um, anyway, but canned biscuit,

because are just something that

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I, I can't explain it to you.

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It's like right outta my childhood.

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And yes.

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Have I followed Natalie Dre's

perfect recipe for biscuits and am I.

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Studied all these recipes for how to

make the perfect southern biscuit.

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Yes, I have.

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And I always make them,

and I always think nice.

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Then they're amazing.

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I should have bought a can

'cause it's what I wanted.

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So anyway.

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Okay, there's mine.

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Do you have another one?

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bruce: I do.

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This is something my grandmother

served as a side dish and you

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could get it also in kosher delis.

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mark: Oh no, I know where this is going.

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bruce: Mm-hmm.

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Yeah.

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Noodle gel.

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Oh, so the word gel just means pudding.

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And so noodle pudding.

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Now it means different

things to different families.

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A lot of families.

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Cool cake, right?

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Okay.

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Cake

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mark: pudding.

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Yeah.

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Okay, go on.

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So

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bruce: in a lot of families it

included cottage cheese and sour

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cream, and it became a dairy thing.

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But no, my grandmother

served it with meat meals.

435

:

So it would be a side dish to pot

roast or a side dish to meatballs.

436

:

So what it

437

:

mark: is, mind to wait before

you start what it is, I just

438

:

want you to remember, this is a.

439

:

Side dish.

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:

This is not a dessert.

441

:

This is sort of

442

:

bruce: your Jewish version

of snicker salad, I think.

443

:

Mm-hmm.

444

:

I think it is.

445

:

So you boil egg noodles and then

you drain them and you put them in

446

:

a big bowl and let them cool a bit.

447

:

And here's what you're

gonna mix into them.

448

:

You're gonna mix in some oil.

449

:

Some sugar, some beaten eggs, and

a drained can of fruit cocktail.

450

:

Oh God.

451

:

And you're gonna pack that

into a baking dish pack

452

:

mark: being the important

word, and you're gonna

453

:

bruce: bake it until the top is browned

and the noodles get crunchy and dark.

454

:

And you're gonna slice it into

squares and you're going to eat it

455

:

alongside meatloaf pot roast or pot

roast or sweet and sour meatballs.

456

:

Oh, sweet, sweet and sour.

457

:

So you can just basically

have dessert all night long.

458

:

Um, and kosher delis do make it

as good as my grandmother did,

459

:

and I actually have never made it.

460

:

I don't want to make it because

I want to get it from the deli.

461

:

I want it to be just the

way my grandmother made it.

462

:

And

463

:

mark: when you're talking about that,

you're talking about really delis meat.

464

:

Kosher meat restaurants.

465

:

Yes.

466

:

Koko Becausecause.

467

:

They're not gonna put any dairy

468

:

bruce: in it, right?

469

:

Kosher meat restaurants have it.

470

:

Kosher meat delis.

471

:

Um, like Ben's Deli in mm-hmm.

472

:

Bay Terrace in Queens.

473

:

Or the Kosher or the Kosher Not, yep.

474

:

These wonderful places.

475

:

Yeah.

476

:

mark: Um, I will tell you that

my goyish heart rises up and

477

:

strikes back at you because I just

can't deal with the noodle gel.

478

:

I love Delicate in food.

479

:

I love delis like crazy, but I

just can't go down that road,

480

:

down the Noodle Kugel road.

481

:

No, and I'll never ask you to go down

the Snicker salad, bro, so mm-hmm.

482

:

That's a whole thing.

483

:

If you don't know what Snicker salad is.

484

:

Google it and you'll find out.

485

:

Um, okay, so those are things that we

can improve on from our childhood despite

486

:

our current food professionalism and

snobbery, we bet you have your list too.

487

:

So

488

:

bruce: please go to our Facebook group

cooking with Bruce and Mark, and share

489

:

some of your childhood favorites, things

that you love that you would never think

490

:

of improving on, even if you know how.

491

:

mark: Okay.

492

:

That is the standard pitch

now, the standard end.

493

:

What's making us happy in food this week,

494

:

and I'm gonna start, okay, so remember

I was talking about that El Phoenix

495

:

casserole and having people over,

and I mentioned that chili queso.

496

:

Well, it was really good, and in fact, all

of these Yankees who I live amongst in New

497

:

England, were undone by said chili queso.

498

:

Now I wanna tell you that Bruce made it.

499

:

Not with Velv Vita.

500

:

No, no, no.

501

:

I Instead he made a bechamel,

which is apparently the real A

502

:

Phoenix recipe, and then you melt.

503

:

But the beel with

504

:

bruce: half and half, not

505

:

mark: milk.

506

:

Okay.

507

:

A bechamel with half and half,

and then you melt cheese into it.

508

:

And then yes, a can of

rotel tomatoes and chilies.

509

:

If you don't know what that is,

we probably can't be friends,

510

:

but a can of rotel and it was

just absolutely fantastic.

511

:

We sat out.

512

:

On our outdoor dining porch outside

last night, it was a cool fall

513

:

night, and I watched all these

Yankees get this poor chi in queso

514

:

over guacamole on their plates, so

they don't know really what to do.

515

:

They're just Yankees, but still,

and nonetheless, I loved it and

516

:

it made me very, very happy.

517

:

bruce: What made me happy is

what I served for dessert.

518

:

After all of that, it was good.

519

:

I had never made a banfi pie before.

520

:

If you don't know what that is,

bananas and toffee equals banoffee.

521

:

It's a British thing, and it is usually

done in a graham cracker crust, but

522

:

it can be a sweet pie crust too.

523

:

I use graham cracker crust

and then you make a Dolce dce.

524

:

You can burn sugar and add milk and

make a whole pudding, or you could

525

:

cheat like I did, which is took

cans of sweet and condensed milk.

526

:

Boiled them in water for

three hours, which in

527

:

mark: the sealed can, if

you don't know this, yep.

528

:

In

529

:

bruce: the sealed can.

530

:

And you have to maintain the water

two inches above the can, the whole

531

:

time, less the can explodes, and then

you let it cool at least four hours

532

:

before opening it, and you have this.

533

:

Beautifully dark caramelized

Dolce dce, and I spread that

534

:

in the bottom of the crust.

535

:

Top that with sliced bananas covered

with whipped cream and shaved chocolate.

536

:

mark: It was good.

537

:

Let's just say that chili queso and

enchilada casserole and banfi pie.

538

:

You look at the number of guests you have

and you count the number of bathrooms

539

:

you have, and you go from there.

540

:

So, okay, that's the

podcast for this week.

541

:

We hope you've enjoyed the podcast.

542

:

We certainly thank you for

being on this journey with us.

543

:

We thank you for taking the time to let.

544

:

Us into your podcast landscape,

as they say in the industry.

545

:

So thanks for that and thanks

for being here with us.

546

:

bruce: And besides our Facebook

group cooking with Bruce and

547

:

Mark, we have a TikTok channel

cooking with Bruce and Mark.

548

:

So please go there and check out

all the videos of both of us cooking

549

:

things for each other and making all

sorts of jams and chutneys and things

550

:

out of our new book called Canning.

551

:

And even though there is a world

of AI out there and you don't know

552

:

what videos are real and aren't.

553

:

Always are always real.

554

:

No AI here on cooking with Bruce and Mark.

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