We start off strong as we attempt to become natural dippers and wonder "why hot?". After encountering grammar mistakes, sore gums, electric buffets and an unsolved mystery we decide we are part of the 66%. Listen as we discuss the unsexy and the uncool like only we can.
This Episode is Rated: NSFW (Not Safe for WOTSL)
Molly's Now but Wow! - More Than Cake, by Natasha Pickowicz
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Molly 0:00
Hi I'm Molly. Sorry, I really sprung that on you.
Matthew Amster-Burton 0:08
I forgot we were recording and I'm Matthew
Molly 0:10
and I were we cook something delicious eat at all and you can't have any your
Matthew Amster-Burton 0:17
that that thing. Okay, I am the show you can't fire me, says Molly. And today we're talking about French dip. So I got roast beef between my teeth. Yeah, me too.
Molly 0:28
Oh, okay. We're talking about French dips. Right now, I'm
Matthew Amster-Burton 0:34
always like, let's start the episode when we're half done eating the sandwich.
Molly 0:38
Well, I know that our listeners expect Poor, poor eating etiquette from us when it comes to the microphone and chewing and so I wanted to deliver. So this episode was suggested by listener Lisa. Thank you listener Lisa. Prior to like two minutes ago, I'd never had a friendship. Okay. Yeah. So I'm gonna borrow my spouse's memories. For my memory lane.
Matthew Amster-Burton 1:03
Do you do that using like a like a mind be linking device? That's
Molly 1:06
right. Now, last night, as we were getting into bed, I was like, Okay, well, I'm gonna get up. I get to do some research on French dip sandwiches. And Ash was like, Ooh, um, those were like a regular thing in my family's dinner rotation. I love them. And then ash said that once their family even found like packaged French dips at Costco. And I mean, I asked him questions on how this would work. Yeah. Like, was it like a sandwich that was already made? And you warm it up? And then was there like a little cup of Jew next to it? And ash goes, no, it's OSU sauce. Yeah. And then we had to stop talking, or we were gonna kill each other
Matthew Amster-Burton 1:49
by but they weren't gonna be able to like pick up right where that left off.
Molly 1:53
What on your memory lane.
Matthew Amster-Burton 1:54
So I definitely had this a couple times when I was a kid because it was like a thing you would see at a certain type of restaurant. That was like a sandwich that didn't have mayo on it. And so I was in and was like, warm. So I was intrigued. And I liked it. I didn't have it often.
Molly 2:10
It's just so interesting. So something that I've often noted because of my proximity to my spouse is that I'm not drawn to warm sandwiches, Ash, so attracted to a warm sandwich. I mean, my spouse loves a hot sandwich. And I kind of like don't like the smell of a hot sandwich. I don't, I would never have to order a hot sandwich. I find it a strange idea. But maybe maybe my spouse had more like indoctrination into hot sandwiches as a kid than I did. Because I really do have
Matthew Amster-Burton 2:43
a nightmare where you're at at Quiznos. Yeah, I thought so. Are those
Molly 2:47
all hot?
Matthew Amster-Burton 2:48
I think so.
Molly 2:51
I find a hot sandwich to be a weird idea. Is it? But I feel like it's like something that shows up on like airplanes did is something that shows up on airplanes. Yeah. And I picture the smell of it.
Matthew Amster-Burton 3:03
But anyway, is that the best no version of a hot sandwich that you're gonna get? Yes, it is.
Molly 3:09
I mean, that said I love a hot dog. I love a hamburger. I do think those are hot sandwiches. So I don't know. I'm full of contradictions. So you
Matthew Amster-Burton 3:16
should be in a band called Bad sandwiches. Really? Briefly.
Molly 3:21
Okay, well, so hold on. How did friendships reenter your world outside of childhood
Matthew Amster-Burton 3:27
so a few years ago, Watson and tots D. The other members of my family went to visit some friends of theirs in Colorado, I stayed home. They had friendships for dinner one night at at their friend's house. And December thought this was great. And asked when when they got home just never asked. Like can I make friendships? I was like, Yeah, I assume so. I've never done it. And so I googled and immediately pulled up a Rachael Ray recipe, which is the French dip recipe that I've been making ever since I don't make them often but a couple times a year. Okay. And yeah, that's, that's my memory lane.
Molly 4:02
Here we are. I have felt mildly skeeved by the thought of dipping a sandwich in something. Although I do like grilled cheese and tomato soup. But as we discussed on a long ago episode, I'm not like a natural Dipper there either.
Matthew Amster-Burton 4:17
Okay, yeah, you got more of a natural dip. Or even though there's so many dips that I don't like
Molly 4:22
I know. But you are despite the fact that you're condiment phobic. You're better about like mixing flavors and mixing things on your plate than I am I don't like so yeah, I think I think we all have a little bit of ground or you have a little bit of beef between your front teeth and it's like flapping around every time you do it again looking at yeah yes yeah, I
Matthew Amster-Burton 4:43
think I think why for the show Laurie is more in your camp about like mixing things on the plate. Yeah, okay. Well so I guess that you established a camp for this right? Like summer camp
Molly 4:54
but does does Watson like camping because at my camp more than more than I do?
Matthew Amster-Burton 4:59
I think okay. Hey, all right.
Molly 5:01
So let's talk about what a French dip is. I did the research for this. I'm so glad you did. And I truly felt that I was going in with a blank slate. And that blank slate was me. Okay,
Matthew Amster-Burton 5:11
what did you find?
Molly 5:12
So a French dip is also known as a beef dip.
Matthew Amster-Burton 5:15
Can I Can I take a guess about about this? Because I don't know anything about it. My guess is this was invented in the US in either the 20s or the 50s. You don't have to tell say right now whether I'm
Molly 5:26
okay with it was invented in the US when it was invented is kind of obtainable. Sure, horse, but it's, it's probably between 1908 and 1918. Okay, so earlier than you thought. So, it's also known as a beef dip. According to Wikipedia and some people it's basically a hot sandwich that consists of thin sliced roast beef on a baguette or like a French style roll. Yeah, what would you just say for a minute what you're looking for when you go to the grocery store to get the bread for this?
Matthew Amster-Burton 5:58
Yeah, so I want I want a roll. That is that looks like it was cut from a baguette but not like a good big gap. So like something something probably made in the supermarket bakery. So it's going to have like a very soft fluffy crumb and a crispy but not too crispy crust.
Molly 6:17
Got it? Okay. Sometimes Swiss cheese is included in the sandwich. But but the basics is just thin sliced roast beef. All right, this French roll. And it's served with a small bowl of beef broth, which is in theory made during the cooking of the beef. And in this case, not what happened here in this case, or you know if it's made during the cooking of the beef, like the culinary term for it would be Zewde J U S, which would be like the beef Jews. I have been trying to tamp down my snobbishness and not get into the corruption of the French language that has happened with the
Matthew Amster-Burton 7:00
novel let's get a bowl of Oz you.
Molly 7:03
That's right. That is what it's called in the US a bowl of audio so Ozu in French means with broth or with like, juices. Yeah, so it's like a sandwich owes you Yes. And so it's not it's not a noun. It's a preposition and a noun. Okay, great. Thank whereas in English owes you or OSU has come to be like a noun. Just Yeah, what a one word now on AWS. You saw us? That's right. My spouse insists that it is. AWS you sauce? Yep.
Matthew Amster-Burton 7:37
I think I agree. That sounds fine to me.
Molly 7:39
I hate this so much. I hate it. So anyway, sometimes you will see on a menu that like people will call it like sandwich with you. But most of the time in the US, which is where this sandwich originated, which I'll talk about in a minute. It may be described on a menu as like, French dip, like a sandwich with AWS. You Yeah. Yeah. I hate that.
Matthew Amster-Burton 8:03
I like it. I hate it. I yeah, I will go like like, you know, toe to toe with the with the members of the academy fall says, and we're gonna we're gonna like fight I guess. But like,
Molly 8:15
okay, all right. I'm gonna stop here. Right? Oh, right. So French dips are an American invention. And the name likely refers to the style of bread.
Matthew Amster-Burton 8:24
So it wasn't it wasn't invented in France, where it where it was rigid, called a deep falsi.
Molly 8:29
That's to say, okay, so it when it was originally developed, it was not served with the zoo, according to Wikipedia.
Matthew Amster-Burton 8:40
Okay, wait a minute, we're gonna get into this. Okay, let's get into this.
Molly 8:44
So first, we're going to talk a little bit about about the two la restaurants that have claimed the birth of the French dip sandwich. Okay. Okay. One is called Cold Pacific Electric buffet.
Matthew Amster-Burton 8:57
Oh my god. Okay. All right. So what is is desert electric buffet just mean that like it was like served on like, electrified.
Molly 9:07
Do you think I really went further into it than just the name, but I love that you think I did.
Matthew Amster-Burton 9:12
I'm imagining them like trying to plug food into a socket.
Molly 9:18
And I see it kind of blinking on like rayon. Okay, the other la restaurant is called Philippe, the original restaurant.
Matthew Amster-Burton 9:29
Do either of these still exist?
Molly 9:31
I didn't find out. Okay, great. Okay. Felipe's website describes the dish as quote a specialty of the house and the words home of the original French dip sandwich are present in the restaurants logo. Okay.
Matthew Amster-Burton 9:41
So if they if they currently have a website that's close enough to still exists, like I met, did they go out of business or like night in the direction?
Molly 9:50
No, they didn't. They lived long enough for the Internet to happen and maybe they're still living, okay. At Felipe's the role is dipped in the hot beef juices before Where the sandwich is assembled and it's interesting wet, while it coals, it is served with a side of beef juices. It can also be requested double dipped, which Wikipedia describes as both halves of the sandwich are dipped before serving.
Matthew Amster-Burton 10:14
Hmm, what does that mean? Like at the one that dips it, they usually dip only like the bottom or the other top. Maybe they dip the top of the sandwich at the bottom like sort of stays intact. Nothing about this sandwich stays intact. Now
Molly 10:30
this this I don't understand. Let's just ignore this part. Okay, so both restaurants feature their own brand of spicy mustard that's traditionally used by patrons to compliment the sandwich and the controversy over who originated it. It remains unsolved. Cole's claims to developed the sandwich in 1908, which was the year at open. Phillips also opened in 1908. But Phillipe's claims that its owner invented it in 1988. And interesting, that's a pretty wide range, you know, 10 years. Yeah, same city, to restaurants.
Matthew Amster-Burton 11:02
Do you think the real story is just lost to history? Or like, you know, could someone go into like, you know, the LA Public Library, like the deep stacks and figure out what happened? Well, I'm not sure what they would be fighting. According
Molly 11:14
to Wikipedia, the mystery of the sandwiches invention might not be solved due to a lack of information and observable evidence.
Matthew Amster-Burton 11:23
Okay, wait, I have another idea today. Talk to the ghosts of the founder if they've tried that. Yeah. Maybe we'll get a medium involved. Yeah, maybe a Ouija board. So we draw board or Weegee board? Can't be
Molly 11:35
cheap. Yeah, it's pronounced or it's written Ouija board. But
Matthew Amster-Burton 11:37
everybody always says we cheap board. Okay, so like, let's get let's start it like segment though.
Molly 11:42
Let's get a Ouija board and use it on the
Matthew Amster-Burton 11:45
show. Exactly. So that when we get into one of these things, like who invented the BLT we can we could ask the Weegee board.
Molly 11:52
Let's do it. Well, it's expensive. Okay, it's so I'm happy to report Matthew that the French dip has one of those stupid accidental invention stories that I know you love. So much. Like Ruth Wakefield dropping a bar of chocolate. I dropped a draft a sandwich into the grease trap. That's right, right. And I fished it out and ate it. No. Okay. According to Wikipedia, the story of the sandwich is invention by Philips has several variants. Some sources say that it was first created by a cooker server who while preparing a sandwich for a police officer or fireman, okay, I accidentally dropped it into a pan of meat drippings. The patron liked it and the dish surged in popularity shortly after its invention. I'm pretty sure
Matthew Amster-Burton 12:37
why pause before we go on to this fun like because I'm imagining I don't I'm not don't really have a theory on the firemen when they're due I do look at why choke it's mentioned that it's a policeman so what happened is they like looked up while making the sandwich and saw either a cop and we're like oh, or a fireman or like a crier and and dropped the sandwich because they thought they were gonna get arrested and or there was a fire but then
Molly 13:00
they served the sandwich anyway, which seems
Matthew Amster-Burton 13:04
like a drop stand. Like I just dropped this sandwich. Do you want it anyway? Like, no,
Molly 13:10
I mean, this, this accidental origin story seems very implausible to me. I mean, who serves a sandwich the you accidentally dropped.
Matthew Amster-Burton 13:17
I mean, probably a lot of people but not if they saw you drop you like in this case, you have to explain what happened. But imagine
Molly 13:23
if you ordered a grilled cheese sandwich and it came out was like, you were like what happened? And they were like, Oh, I dropped it in the meat dripping you
Matthew Amster-Burton 13:34
want it anyway.
Molly 13:37
I mean, it seems like that's what they did here. It's just a beef sandwich. They did it
Matthew Amster-Burton 13:42
to magically get like a one star Yelp review. Like Like, I'm a fireman. And I need to tell you what happened at this restaurant. I also need you to all know that I'm a fireman.
Molly 13:51
Here. Here are some other accounts. Okay, possibly a customer who didn't want the meat drippings to go to waste requested his sandwich be dipped in you, right? That's right. Okay. All right. Still others say that a chef dipped a sandwich into a pan of meat drippings after a customer complained that the bread was stale. Now this was this wasn't my favorite.
Matthew Amster-Burton 14:13
Like but let's let's let's talk about that one real quick. I feel like this. This is like a very passive aggressive chef.
Molly 14:19
It's like I'll show you I'll make this bread moist again. Right, like, chew on this. Okay, get ready. Cole's accounts state that the sandwich was invented by a sympathetic chef named Jack garlin house good name for a customer who was complaining of sore gums.
Matthew Amster-Burton 14:37
Wow. Okay. I like this one.
Molly 14:41
Oh, I love that. Some accounts tell Felipe's version of events but assign the location to Cole's
Matthew Amster-Burton 14:47
so first so probably first he tried like puree in the sandwich. And then and then the customer was like no, you have any other ideas? Like live the sandwich that I dropped?
Unknown Speaker 14:58
I love the same as Jack got Really, it sounds like garlic I know isn't
Matthew Amster-Burton 15:03
like darling house. It's like an old timey kind of name like are people still named garlin house? I hope so. But it's kind of hard to imagine. Hey, if
Molly 15:11
any of you are named garlin house,
Matthew Amster-Burton 15:13
we have a listener named darling house.
Molly 15:17
I wonder if if listener Garlinghouse was if this story is true, and if there may be related to Jack
Matthew Amster-Burton 15:25
Wow, you're really jumped a bunch of steps. Yes, I would like to hear that from from listener garlic as you definitely exist.
Molly 15:33
You know, I'm gonna remember this story. The next time I have a dental cleaning with my like, gum pocket measurement, you know, much I had it like last Tuesday and my mouth was just kind of sore for the rest of the day, I needed Jack Garlinghouse to come make me a French dip.
Matthew Amster-Burton 15:49
Yeah, did like after the success of the French dip to get Garlinghouse, like do like a whole series of foods like dairy become known as like the sore gums diner. Like I mean, it's like a real it's like a serious issue that some people really need things that that you sure are easy to chew and or don't like, irritate the mouth. And like that could be your your thing at your diner. It could be
so, what did you think of your Are we done with history? Yeah. Okay. I think it was good. So that takes us up to like, 1918. Like, what happened since? I don't know. Okay, so, how did you feel about your first ever French dip?
Molly 16:34
Okay, so I liked the effect of the beef broth dip more than I would have thought. Okay. I think without the beef broth, the sandwich would have been really like one note. Oh, for sure. I feel that maybe it could be improved with a little bit of cheese or onions.
Matthew Amster-Burton 16:54
Yeah, I think that would be good. All in all.
Molly 16:57
I mean, it feels like something that I would order if I were like, sore gums if I were like an old timey detective. Oh, I like eating and like a diner. I absolutely. Like spying on someone over my newspaper. And this like,
Matthew Amster-Burton 17:15
I mean, I think you would be a lot more noticeable. Like, if you're trying to be like, stealthy like and you're like dip in and like slurp and that that this sandwich? I think I think the person you're tailing is going to look over and be like, What's going on over there? But maybe I'm alleging more like, this is this is like the thing you need to do to like really mull over the Oh, yeah. Evidence.
Molly 17:36
Oh, yeah. I feel like but this, there's something about this. That is so deeply uncool.
Matthew Amster-Burton 17:43
Oh, absolutely. This is deeply like such a dorky sandwich. Yeah,
Molly 17:47
so unsexy. Yeah, it's just like
Matthew Amster-Burton 17:51
a, it's like a pile of deli meat, and then you make a mess. That's right. And, or it could be deeply sexy. Well, here's
Molly 17:59
a question for you. So this beef broth that you made is delicious. And I'm gonna ask you more about it for a minute. But do you not drink it after this? You know, I like this seems really wasteful.
Matthew Amster-Burton 18:12
pretty salty by itself, but it's good. Oh, but that's really good. Yeah. I love that. No, you're you're like the customer who didn't want them to waste the beef juices.
Molly 18:19
Mm hmm. Love that. Yeah. All right. So what's your feeling about the friendship? Oh, I
Matthew Amster-Burton 18:25
really enjoy it. Like I said, I don't make it very often, but it always feels like a treat when we have them for dinner. Yeah. And it's partly partly because it's like, different from like stuff we usually have. And also like the dipping just makes you feel special. And what do you serve it with? It'll be like, just with with a simple salad.
Molly 18:42
Okay. Yeah, I feel like it needs it needs a vegetable component on the side. Yeah.
Matthew Amster-Burton 18:47
Or like, like a roasted broccoli would be good. That would be really nice. That'd be great.
Molly 18:51
And so tell me about this Rachael Ray situation.
Matthew Amster-Burton 18:54
Okay, so the thing that appealed to me about this was that it's very simple. And I got to buy a kind of Campbell's soup that I'd never bought before and have never bought for any other reason.
Molly 19:06
Okay. Tell me about it.
Matthew Amster-Burton 19:07
I call us for two cans of Campbell's condensed beef Konsum A, and I was like, Are they even gonna have that at the store? I've never heard of that. Of course they do. And you don't Licious? Yeah, you don't reconstitute it, use it condensed. And so here's how you make the OSU sauce. You saute some shallots in butter. Ooh, you add a tablespoon of flour. What first verse you you deglaze with that with a little sherry or like because I don't usually have Sherry around I used shouting rice wine Okay, and then add a tablespoon of flour and cook it off for just a minute make a quick roux and then whisk in the beef broth and just bring it to bring it to a boil and you're ready to go
Molly 19:48
but it it doesn't have a thickness to it.
Matthew Amster-Burton 19:51
No I think just like a tiny bit of of body of anxiousness. Okay, yeah, cuz I didn't just feel like I was drinking a sauce Yeah. And then like when you're assembling the sandwich you dip the meat well first of all you sprinkle the meat with McCormick Montreal steak seasoning. What? Yeah, I'll bring this over to the table and then you dip it quickly in the, in the sauce before it goes in the bun.
Molly 20:15
Oh, I bet that makes a world of difference and I didn't even have fun but it's a roll. And so did you like stack the beef dip the whole stack and put it on the bun to do like slice by slice dipping in between
Matthew Amster-Burton 20:27
I did I did it in like, you know for many stacks. And they kind of shake it around a little bit so it gets in between the layers just a little bit. You don't want the beef to like cook through Sure. Yeah, no, it was rare roast beef. Yeah. Which is nice. Oh yeah. I just I just got like, you know, Kroger Kroger brand, like London Broil roast beef from the deli.
Molly 20:46
I noticed that you hollowed out the roll a little bit. Yeah, I
Matthew Amster-Burton 20:48
think I hold out a little more than I would have liked in retrospect, but I like I when I have a roll with like, with like a really thick, soft crumb. I don't I don't usually want all of that in my sandwich.
Molly 21:02
Yeah, okay. Well, that was delicious. Good. We link to the recipe course.
Matthew Amster-Burton 21:07
I think it's on Food Network.
Molly 21:08
I thoroughly enjoyed that salty broth, and I drank it right up. Yeah. And I love knowing that it's shallots. I was thinking like, it really gives a certain kind of extra like, sophistication. Yeah,
Matthew Amster-Burton 21:18
and I really do like the idea of putting like some sauteed onions on the sandwich. I think I think cheese I could kind of go either way. All the Swiss cheese sounds really good. Okay. I will try that. So yeah, so if you're if you're like a meat sandwich kind of person, and you've never and you've never made a French dip. Give it a try.
Molly 21:35
Yeah, I mean, here we are in July.
Matthew Amster-Burton 21:37
Are you gonna? You're gonna make one for Ash now.
Molly 21:40
I think June would probably love it.
Matthew Amster-Burton 21:43
I think you should make this okay,
Molly 21:44
I'll make this Yeah, fine. Great. Okay. All right. Hey, do we have any spilled mail we do
Matthew Amster-Burton 21:57
this this bill mails from listener Gwen. And I think this was on the French bread pizza episode. Lister Glenn says you mentioned packaging sometimes includes a foil coded tray which leads me to both in answering a question. First the answer if you encounter a tray with instructions to cook in the provided tray, either microwave or oven, chances are it's been designed to improve the evenness of the cooking. I work with a lot of great people who test items like this every day. So let's let's pause here because of course I asked Quinn for more details about the people at work who test these items. And when replied Yes, the company I work for also designs and manufactures them. I can't guarantee the one you saw was made by GPI however it is likely we call them microwaves. scepters. I could not believe that listener Glenn did not include the phrase microwave susceptor in the original email and hold on. I'm trying to unpack this phrase think they're like susceptible to absorbing microwaves and rating at radiating it back out as heat. Okay, yeah, my guess. Okay. I mean, I'm not like Mr. Etymology or anything. Okay. And the question is, which leads me to that question. What is your favorite food packaging and why? I think my answer to this is going to be so obvious, but nothing else even comes close to you. Do you want to do you want to guess what my answer is going to be? I mean, one thing I was realizing as I was thinking about this is that it seems like there is so much food packaging that isn't very good.
Molly 23:20
Oh, sure. I mean, I'm thinking in particular of goldfish crackers and like Pepperidge Farm cookies. I mean, what is up I love Yeah, I love the paper bag, the foil inside but the foil inside never like never opens cleanly, you will always tear it. And also you can't recycle the paper bag because it's like got foil glued to the inside of it,
Matthew Amster-Burton 23:41
right? Yeah, the other one you know, we talked about on on last week's episode. These like spicy Spicy potato chips. I've eaten like potato chip bags suck they like as I was opening it like it tore down the middle. So put it in a Ziploc bag.
Molly 23:55
Hold on. Okay, I'm gonna guess that your favorite food packaging is the like Peel and Stick top of an Oreo.
Matthew Amster-Burton 24:03
Oh, that's a really good one. That wasn't gonna be it but that is up there that works so well.
Molly 24:08
does work really well. For the first time remember when we were doing an Oreo episode and I just tore open I handed it back but yeah, I've never seen peel and stick
Matthew Amster-Burton 24:17
it out. Yeah, I was surprised because usually I'm the one who does something something horribly wrong on the show.
Unknown Speaker 24:23
Oh really?
Matthew Amster-Burton 24:24
Yeah. Like how I cut the watermelon weirdly, you're never gonna live Yeah, no, but yeah, that the and plus it shows you if someone's tampered with your Oreos, which is a problem that I have.
Molly 24:35
Okay, but wait, what's your favorite food packaging?
Matthew Amster-Burton 24:36
It's the it's the only beauty from from Colombini Oh, yeah, you know the, it is a multi layered plastic rice ball package where as you tear it open the seaweed which was sandwiched between layers of plastic so it stays crispy, is released and pressed against the rice at the last minute and then you take the first bite and it's just perfect.
Molly 24:59
I Think I really like it now that I'm thinking about it, I don't go in I'm going to be honest. I feel like I have not paid enough attention to food packaging other than when it doesn't. I mean, the Oreo one is really good answer the Oreo one is really good. And I also am thinking of for instance, like the LA Panzanella crackers that are made here in Seattle, those have a peel and stick. And I often keep them around for eating with like cheddar cheese or something like a snack. And I am always delighted when I open the cabinet and take them out. And the sticky part is like still stuck down. Yeah, the crackers are fresh. And the sticky part like it's also the Oreo peel and stick. The flap is almost a little thin. So you can you can kind of almost like get it a little wrinkled, and then the peel and stick doesn't stick well or airtight. But when it does so gratifying. Yeah,
Matthew Amster-Burton 25:57
yeah, that'd be the other thing. Like, I've gotten back onto like bad packaging. Like when you open a box of cereal or crackers, like first, you're supposed to pull the strip and it never like pulls off correctly. There's even a strip, right? And then there's right and then there's like the little tab. And like Does that ever really work? What little like like that, you know, like, you open the cereal box and like the tab is supposed to go into a little slot. And you have to kind of like push the little slot open. This is not a good smell.
Molly 26:24
So why does it have this like plastic bag inside? Isn't there some better way? It seems like there's got to be some better plastic bag like either you have to just be really, you know, tidy about letting the air out and rolling it down. Although sometimes that makes the box bulge with genomics the flap not not go in. But if you happen to have multiple people in your household who eat cereal, at least 66% of them are going to be incapable of properly rolling over the cereal bag.
Matthew Amster-Burton 26:57
A member of 66%
Molly 26:59
You did a terrible job of rolling over the chip bag at my house. Of course. I don't understand. But anyway, yeah. Why isn't this better?
Matthew Amster-Burton 27:08
I don't know. All right. Well, I mean, I think I think listener Gwen and the the other folks at GPI need to get on this. Yes. Or maybe they already are. Yeah, okay. Well, thanks. Thank you listener Glenn for a great question. Maybe
Molly 27:19
the problem is is much more difficult than we imagined could be Molly, do you have a now but wow, I sure do.
So I received this book.
Matthew Amster-Burton 27:35
I saw this book at your house the other day, I didn't look at it because I was busy playing with your baby. So
Molly 27:39
full disclosure, I received this as a review copy from the publisher. It's called more than cake 100 baking recipe is built for pleasure and community by Natasha pika wits. Okay, who is a New York based pastry chef? This book is admittedly There are I think a lot of things in it that I am not going to go to the trouble
Matthew Amster-Burton 28:01
I just saw espresso chocolate hazelnut cake go by and that is my kind of cake.
Molly 28:05
I mean, like there's just a lot of stuff like Yuzu and olive oil curd. I'm probably not going to make that I would eat that if someone else made it. But on the other hand, there are some things that make me inspire me to like reach a little further than I usually would like this passion fruit like ru LOD type thing would not be like difficult to me.
Matthew Amster-Burton 28:25
It's not going to look as pretty as that. But it's going to be as tasty but it is
Molly 28:29
gorgeous. Also, June has spent some real time thumbing through this book.
Matthew Amster-Burton 28:35
I love it so much when a kid picks like you know, flags recipes. So book is my favorite thing. Here
Molly 28:41
we go. Jun has flagged toasted vanilla bean and pound cake with a little slip of paper that says make soon Oh, and what is the best? What I really liked about this recipe is so toasted vanilla pound cake doesn't sound particularly special, right? No, I
Matthew Amster-Burton 28:57
mean, sounds good, but not unusual.
Molly 28:59
This one has some corn flour in it in addition to the like regular all purpose flour. What's going on in that picture? So this is a slice of toasted in butter. Yeah, yeah. I really like the idea of this. And I'm excited to try it. It also has buttermilk and lemon juice in the pound cake. It's just I find myself really even though I think a lot of the recipes are cheddar oatcakes, more complex than I usually go for when I'm baking. I feel really inspired for one thing by the tone of this book. I really like her whole vibe. Okay. And it's a beautiful, beautiful book. And I also love that Natasha pickets did a lot of bake sales for Planned Parenthood and it's raised like that of 1000s of dollars, okay for Planned Parenthood. Also, one other recipe I'm interested in is the cheddar oatcakes.
Unknown Speaker 29:56
Yeah, looks really good. Looks super good, right?
Molly 30:00
So I think this book looks fantastic. Do I need another like baking book? No. Am I happy to have this? Absolutely no.
Matthew Amster-Burton 30:08
Do I now have an idea for for a gift for wife the show, Laurie? Yes, I
Molly 30:12
do. You do? Yes, you do. Okay. All right. Don't
Matthew Amster-Burton 30:15
listen to this episode. Don't. Well,
Molly 30:17
we'll mark this one not safe for Watson.
Matthew Amster-Burton 30:21
Oh, that's what NSFW stands for. Okay, okay. All right. Our producer is Abby, sir. Catella.
Molly 30:28
Hey, you should talk with other listeners on our Reddit which is
Matthew Amster-Burton 30:32
everything spilled. milk.reddit.com That's right. And yeah, you can like talk about like sandwiches you've dropped. Yeah. Tell us about I don't know your accidental food invention. Yeah, tell it. Yeah, absolutely. And until next time, thank you for listening to spilled milk. We dropped the show into a dumpster but you can still listen.
Molly 30:53
I made and
Matthew Amster-Burton 30:55
I'm also me
Molly 31:06
Well, I have a lot of questions. I mean, about like how you made this, but I don't want to ask them at this bun is such a poor approximation for French bread, and it's perfect. Yeah. If you had gotten like a quote unquote, real French baguette. It would be an abomination in the sandwich. Okay, well, wow. Okay. Well, here we are you