Today Matthew channels his inner NPR persona and we get prissy about cereal. Since we are not skeptical about this format we plant, mill, refine, thresh and tan as we invent new cereals and wonder if our reaction is due to "vacation palate". Wanna be our bran bud?!
Aunt Helen's Big Batch of Buttermilk Bran Muffins
Nancy Silverton’s bran muffins
Now But Wow - Candy is Dandy podcast
Molly 0:00
Hi I'm Matthew and I'm Molly and this
Matthew Amster-Burton 0:06
is filled Belk The show where we cook something delicious. Eat it all and you can't have any today
Molly 0:10
we are talking about brands.
Matthew Amster-Burton 0:13
And this was suggested by host Molly by me.
Molly 0:17
Yes.
Matthew Amster-Burton 0:17
Host Molly. I'm gonna I'm gonna set you up with with a softball question to start off this. This hard hitting interview. Yeah. Why did you choose brand?
Molly 0:26
Oh, great intonation. They really liked what she did with that question. Well, you
Matthew Amster-Burton 0:30
know, we recently had Michelle Norris on and So ever since then, like I need to get serious about like my, my broadcasting voice.
Molly 0:37
I want you to keep it up for as long as you can.
Matthew Amster-Burton 0:40
I think that just we just hit the limit. Oh, okay.
Molly 0:42
So I recently made a recipe. That was like a huge batch of brand muffins. And the charm of it was that you could keep the batter in the fridge for like up to three weeks. Oh, wow. So it made a total of three dozen muffins. It doesn't like ferment. Well. So this is really interesting to me. And we'll talk more about it. But I found this recipe through Tim I'm not sure if I'm pronouncing his name right. Mazurek Tim Mazurek I'm not sure who runs the blog Lottie and doof. Okay. And he mentioned that this recipe that was on the internet for like, somebody's like Aunt Helens big batch buttermilk, bran muffins. Okay. And the deal is, is like, yeah, you can just keep like this giant jar of muffin batter in the fridge and bake off like six at a time or three at a time or whatever, and have these delicious fresh brand nwmaf. Okay, so I picked them off a dozen at a time, because that's the kind of family we are. I want to try this. And they were fabulous. So so good. And so I've been thinking a lot about brand because I think that well I know that brand is one of those things that gets sort of, or for a long time, the rug, it gets swept under the rug, and I think it got hitched to like weight loss culture. Oh, yeah,
Matthew Amster-Burton 2:00
I think like dietary fiber like culture brand craze of the 80s. totally
Molly 2:05
right. But the truth is, is this stuff is just delicious. And it deserves to be so much more than like the cereal you buy when you're constipated, or,
Matthew Amster-Burton 2:16
which we do have here. Yeah, no, and I'm excited
Molly 2:19
to eat these. Okay, yeah, so I
Matthew Amster-Burton 2:21
remember the whole oat brand thing from the late 80s Where everybody started eating out brand and now we all live forever. Oh wait, I just transitioned to memory lane. No, that's fine. Not saying Memory Lane can't blink. You didn't announce me but I waited might be be a good broadcaster. Wasn't this also
Molly 2:37
the episode where we were supposed to come up with a jingle for memory lane?
Matthew Amster-Burton 2:41
Oh, did Abby asked us to do that? And yeah, she
Molly 2:43
did. So here we go.
Unknown Speaker 2:45
Memory Lane. We're
Molly 2:47
walking on memory lane stopping
Speaker 1 2:49
to pet a flower. And we're
Molly 2:53
feeling our memory power. HOUR
Matthew Amster-Burton 2:58
BY HOUR. This jingle is long. Okay, Marie lane. Yeah, I love out. Like, like, people. I like the idea of a listener like hearing hearing our jingles and also hearing like Matthew like He is a singer that's like, like put out like albums on Spotify. Like that. Does it track
Molly 3:20
Yeah. But the part of the problem is is that you're making up these jingles like improv with me and I am not a singer, nor do I understand anything about how music works. Okay,
Matthew Amster-Burton 3:29
so yeah, but you can edit that down to a memory lane jingle. Yeah, whatever. Yeah. So oat bran, we get the brand serials pretty regularly as people of a certain age. Um, and like when we're in Japan, where where we like eat a lot of rice and not as much vegetables. Like, we'll make sure we have the brand cereals on hand for breakfast every day.
Molly 3:53
Yeah, yeah. My memory lane. begins with Cracklin. Oat Bran.
Matthew Amster-Burton 3:58
Oh, of course. Yeah. And I didn't get that today. But I think we tried it recently. And we're kind of disappointed with it. I
Molly 4:05
think by recently you might mean like a decade ago. Yeah, they did have
Matthew Amster-Burton 4:09
it at the store. But I was like yeah, I've never remember being kind of let down by this even though it was a favorite as a kid.
Molly 4:14
I mean, I think in my in my mind's mouth. I can still taste Cracklin oat bran as it was in like 1980 Whatever. Of
Matthew Amster-Burton 4:24
course me too.
Unknown Speaker 4:25
It was so it
Matthew Amster-Burton 4:26
was just called Cracklin brand back then. But then when oat bran got popular they were like we there's no bread in our thing. Let's put that in the name. Oh, I
Molly 4:33
always thought it was Cracklin oat bran just from the beginning. No, it was originally Cracklin Bran. Okay, well, it was a fantastic cereal and yeah, as I recall it's not fantastic anymore.
Matthew Amster-Burton 4:43
Yeah. Do you remember that it there was a controversy about it. No, this was a thing. I don't know if it happens anymore, but like that I remember it happening with Quaker 100% natural cereal which was granola and and Cracklin oat bran. It's like the cereal isn't as healthy as you think it is because Even has like saturated fat or something. People just love getting really pissy about cereal.
Molly 5:05
They do, they do. The other thing that really came to mind on my memory lane was I think that this was like around 2010 Everybody for a little while got really excited about Nancy Silverton's brand muffin recipe. Okay. David Leibovitz wrote about it on his blog way back in 2009. But I saw just with a quick Google search yesterday that people have been writing about this pretty much continuously, ever since he did for Nancy, I think food 52 featured it in 2015 as one of their genius recipes. But anyway, the thing with Nancy Silverton's brand muffins is she does a couple things that are really unique. So she toasts the brand interesting you begin by toasting it like in a skillet know on a sheet sheet pan Yeah, sure. And then she has you plump some raisins in hot water.
Matthew Amster-Burton 6:00
Okay, when you said plump some raisins. The first thing that came to mind was like injecting them like with a hypodermic. Yeah,
Molly 6:06
filler filler. Yeah. Anyway, yeah, those reasons. They need filler. They do. Yeah, she has you pumped some raisins and hot water and when they've absorbed the hot water then she has you puree them. Oh, so the brand muffin has like in the batter pureed raisin. I don't
Matthew Amster-Burton 6:24
know if I've ever had this apparently everyone else has. So I'm gonna try it. I
Molly 6:27
remember making it back in the day. It also a little bit of orange vest and, and the thing is, is is as you can imagine, it's incredibly moist from that pureed raisin or purees and purees. And it is delicious from that as well which I think kind of works with the sort of molasses the flavor we often have in a brand muffin.
Matthew Amster-Burton 6:48
I'm imagining now that like you're in the dried fruit aisle at the supermarket and like next to the Craisins you've got the purees and it's just sort of like a plastic sack full of full of like thick juice
Molly 7:00
maybe it comes in a tube like toothpaste because of the tube. Yeah, it's a great muffin. The one thing is no matter what you do, it makes a fairly flat muffin top. It doesn't look bad if it's tasty. Yeah, no, it's fantastic. So we will link to one of the many versions or you know one of the many blogs out there that posted
Matthew Amster-Burton 7:17
they should sell like prosthetic muffin domes to put on those they should they should so
Molly 7:22
you know brand is one of those things and whenever you see somebody writing about the brand, the Nancy Silverton brand muffin. It's always like they feel like they have to apologize for the fact that they're about to tell you to
Matthew Amster-Burton 7:33
brand muffin, but it's good like,
Molly 7:35
but I mean, I've never had a bad brand muffin,
Matthew Amster-Burton 7:38
I for sure had a bad brand muffin, but I've also had a very good brand muffin. So I'm not I'm not like inherently skeptical of the format, right?
Molly 7:45
I think that in general, a brand muffin is a delicious concept because Bran is delicious. Okay,
Matthew Amster-Burton 7:51
let's get into that. So what is brand? And what are we talking about? Again, I set you up for this just as you were taking a big swig of water like I should have noticed that you
Molly 8:01
are definitely not Michelle Norris. Alright, so I want to specify that in this episode, we're going to be talking mostly about wheat bran. Yeah, but Bran itself as a word denotes the outer hard layer, also known as the hole. Okay, cereal grains. So you can have oat bran barley, Bran, rye, Bran, millet Bran, corn Bran, rice bran.
Matthew Amster-Burton 8:25
Corn Bran was one of my favorite cereals as a kid. Oh, really? Yeah. Like it was these little little sort of like pillows of stuff. That I really liked that I think they changed the name of that also to like crunchy Bran. Ha,
Molly 8:38
interesting.
Matthew Amster-Burton 8:40
I don't know why. Well, I
Molly 8:41
think when most of us think of bran at least in the US. I
Matthew Amster-Burton 8:45
tweet most most of us do all think it all the time. Most of
Molly 8:49
us think of some sort of like a baked good or a cereal that is kind of brand colored. So like a medium brown. And we're thinking of wheat bran. Yeah,
Matthew Amster-Burton 8:58
I think about brand an average of like 12 times a day.
Molly 9:02
Is your wife's name brand.
Matthew Amster-Burton 9:04
Yeah, sure. It's short for brandy. Brandy. Oh, yeah, there is a real day that I got it. Yes. Yes. I like brandy. It's like, it's like Fanny or Andy was brandy. Yeah, that's, I guess that sounds like a ship name. Like Like, if like Andy and Brad got together. You know, Annie and Brad. They'd be brand new.
Molly 9:28
Okay, well, so anyway, if you picture any kind of like grain kernel picture, this thing's maybe oval or teardrop shaped. And on the outside, the whole outer layer is the brand. It's the hard layer inside that as the endosperm Oh, we'll talk more about in a minute. And then within the endosperm is the germ which is kind of like if you imagine the yolk of an egg. Okay, yeah, we kind of got the shell. We got the white maybe we're gonna think of that as the endosperm. Then we've got the yolk and That is the germ.
Matthew Amster-Burton 10:00
Yeah. And the the germ is like the part that actually would develop into a new plant embryo. That's right. Exactly. If you could plant a barley, which Yeah, if you could plant a barley germ, but you don't play it the whole thing, you can't play just the germ because
Molly 10:15
the endosperm so yeah, you're exactly right. The germ is the embryo of a grain kernel. And when we have for instance, like all purpose white flour, what we've got is basically wheat kernels that have had the bran and the germ removed.
Matthew Amster-Burton 10:30
Okay, so they've been they've been thrashed their word, there is a word for this thing that like taking off those things, but it's not that
Molly 10:40
well in the flour industry. I think they might call it like refining. Yeah,
Matthew Amster-Burton 10:44
it's been milled. Now that's when the
Molly 10:47
refining Yeah, so the thing is, is that the germ contains a lot of fats, good fats, you know, like fats that can decompose or go rancid quickly, and so does the brand. Keep it in the in the freezer. That's why you keep it in the freezer. And that's why like whole wheat flours tend to go rancid, faster, for instance, than a refined white flour.
Matthew Amster-Burton 11:08
Yeah, like I got, I got like a whole rye flour in the freezer. That's right, because
Molly 11:11
the brand and the germ are like the whole thing is ground up in a whole grain flour. Okay, I should also say that the brand is not the same thing as the chat. I'm so glad you mentioned this because I was about to ask. Okay, so there's this coarser like scaly material that surrounds the grain kernel but isn't part of it. And that is called the chaff. Okay, so the chaff is indigestible it's not technically part of the kernel.
Matthew Amster-Burton 11:37
And we on the show, we are all about separating the wheat from the chaff. That's right.
Molly 11:41
That's exactly right. And today we're separating the brand from the endosperm and the germ.
Matthew Amster-Burton 11:46
Yeah, we're all about like separating things like putting them into separate boxes. That's right.
Molly 11:50
So yeah, today we're talking all about brand which is that outer layer,
Matthew Amster-Burton 11:55
Molly, what do people use brand for?
Molly 11:57
Oh, nice job Terry. Gross. You know, typically, it's used I think, the way that I most commonly encounter it is to enrich breads and breakfast cereals, okay, it's usually put in there like for a functional purpose like to increase the amount of dietary fiber yes,
Matthew Amster-Burton 12:15
we've got three such cereals sitting on my table today. I'm going to start cracking them open while you tell us more about what brand is used for and then we'll then we'll taste them. Okay,
Molly 12:24
because Bran has a high oil content. Brand oil is often used in industrial contexts. Okay, so apparently the like the paint industry uses brand oil. Yeah,
Matthew Amster-Burton 12:38
like I was gonna say a kind of oil but I don't know if it actually has anything to do with paint. I was gonna say linseed oil, is that a thing? Oh, it
Molly 12:46
is a thing but that has I think of that more as having to do with like, like fine arts painting, but maybe I also don't know if that's the brand fucking
Matthew Amster-Burton 12:54
cereal packaging. So do you need I need I need like a therapy session. Okay,
Molly 13:01
great. So um,
Matthew Amster-Burton 13:05
yeah, scissors I need scissors. Ran
Molly 13:06
oil is also often used as a cooking oil. So maybe you've heard of rice bran oil. I think that's really the only one I'm familiar with in a in a cooking context.
Matthew Amster-Burton 13:16
I have heard of rice bran oil. Yes. Yeah. wheat
Molly 13:19
bran is often used as part of livestock feed. And then in Japan this was really interesting. I'm curious to know Oh, you knew this so in Japan rice bran is often used in pickling
Matthew Amster-Burton 13:33
Did you know this? Okay, so a couple things oh my god you just spilt so much
Molly 13:37
cereal everywhere it's in your lap and
Matthew Amster-Burton 13:41
I'll get the milk in a minute. So it's called New Kazzak a new class is brand new many years ago I took a took a pickle class with Elizabeth on dough great cooking teacher based in Tokyo. We got introduced to her her new car bucket which is the container that she uses for her rice brand pickles and you just kind of keep keep like adding more brand as as necessary and you can pickle things in at any time Wait Wait
Molly 14:05
Hold on What did what does the brand what is rice brand do in this type of pickle it
Matthew Amster-Burton 14:09
you know it brings along with it like a certain population have like beneficial fungi and bacteria. That gives the pickles a particular funk but rice bran pickles are super popular in Japan like you can get them in a little tray at a at a convenience store. My favorite thing is like there are a lot of like small produce stands like in cities in Japan as you walk around you'll see they will always have like a section of rice brand pickles that you can tell because they have like rice bran clinging to them.
Molly 14:38
Oh okay, so they'll have like sort of like a like a white gritty stuff.
Matthew Amster-Burton 14:43
Or like a grayish brown gritty stuff. Oh yum and yeah, so like they'll be like sort of a desiccated looking cucumber with some rice brand clinging to it and like it's not it is appealing because you know, they're tasty like it looks. It looks like some it looks like veggie goes after Pina kulak as is done with them kind of like you know, you'll see like a Daikon and Carrot. It's It's really tasty. I
Molly 15:07
also read that right rice bran is added to the water for boiling bamboo shoots.
Matthew Amster-Burton 15:13
This I do not know about I saw that it's
Molly 15:16
also used for dishwashing. I don't know if any of this is legit.
Matthew Amster-Burton 15:20
I don't know about the dishwashing either. Yeah, listeners if you know about dishwashing with rice bran. I'm curious.
Molly 15:27
wheat bran. Sorry. Now I'm eating bran flakes which are so delicious. I actually don't want milk. I just want to take wheat bran has been used for tanning leather since at least the 1500s. What is tanning? I don't know.
Unknown Speaker 15:41
I hoped you would know. Well.
Matthew Amster-Burton 15:44
I assume it's like something you do with like rub on the leather to like make it darker in color. And like I
Molly 15:49
think it smells really bad while it's happening or something.
Matthew Amster-Burton 15:53
Okay, so here's a thing I know about tanning leather that I will never forget from a game. Have you ever played the game balderdash? Sometime, it's like a game where you get to a obscure word. And you and your friends have to make up definitions for it. And one person has the real definition. And you have to guess which is the real one is one of the words that came up in balderdash many, many years ago was album Graeca, which I believe is a L bu M dash g r a e c um, and the correct definition was dog feces used for tanning leather. This is this is as much as I know about this topic, but I'm never going to forget that because it never was like Well, obviously, you know, Jake wrote that. But no, it was real.
Molly 16:37
Oh my God. We should we should do some version of that on the show. Because it's a lot like our quizzes. I
Matthew Amster-Burton 16:45
would like one person would have to write a bunch of fake definitions. Right? Okay. Yeah, yeah, yeah, we should. Um, would it be like obscure food words? Maybe what kind of food experts so we might know too many.
Molly 16:57
I feel like listener can albala would love to give us a few obscure food Word
Matthew Amster-Burton 17:01
is true.
What we're crunching here is Safeway signature, select brand flakes, whole grain wheat cereal with wheat bran. Love it or a ton us. I do love it.
Molly 17:17
So I love it. So I'm gonna keep it what's in this I mean, like how much of this is so
Matthew Amster-Burton 17:21
whole grain wheat, wheat bran, sugar, brown sugar syrup, and 2% or less of like salt and vitamins. So this product is great. Like I buy this all the time. One thing I like about this product is I love it when a product packaging gets a redesign, and they redo the packaging of these brand flakes. Like once a year or less, really. I don't know why. But I'm always so excited to see a new design for the brand flakes box because somehow it gives me this, this feeling like you know, progress is marching on history. I'm watching history unfold in a benign way. Right. Like, I don't know, it just makes me happy. No, we
Molly 18:03
don't we don't usually get to watch history unfold in a banana. Exactly. Uh huh. Okay, so this is really tasty. All right, I'm here for it.
Matthew Amster-Burton 18:11
So when I was a kid, there were a couple of brands cereals that would sometimes make make their way into our house, one was all brand and one was brand buds. Those have since consolidated under the all brand brand name, it's from Kellogg's, but now it's all brand original and all brand buds.
Molly 18:28
So all Bran buds, which we're going to taste in just a minute. Visually,
Matthew Amster-Burton 18:32
they look a lot like grape a lot like Grape Nuts and these what are Grape Nuts? And how are these different? Why do you think I get to know? You're my co host? If you so you think I know everything? Yes. Okay. I mean, I appreciate your confidence in me and it is misplaced because I don't know what Grape Nuts are like, I know they're not actually grape seeds. But they're I know there was a like a Grape Nuts shortage maybe during the early pandemic. But yeah, I imagine these are a lot like Grape Nuts. I'm ducking the question because I don't know the answer. But these these brand buds they are fortified with with psyllium husk which is the same thing as Metamucil. Yeah, and so these are very high in fiber. Oh
Molly 19:13
boy. Okay, wait, hold on. Would you pass over the old brand original is oh, these are very easy to open
Matthew Amster-Burton 19:20
storebrand bag, I guess. Oh, listen to the sound of this. It's got a good shake.
Molly 19:25
This is the sound of all Bran all brand original.
Matthew Amster-Burton 19:28
It must be it must be jam because jelly don't shake like that. Was that the thing people say? A lot. I think we're gonna need milk for these. Yeah, I think you're right. I will get milk. Got Milk? Yes, I do. Speaking of the 80s Wow.
Molly 19:42
So they add psyllium husk to this. I had to give my dog psyllium husk for a while although it made him hate his food. So we stopped and switched to canned pumpkin
Matthew Amster-Burton 19:53
cheese. Oh, okay. But okay, we're gonna start we're starting with the all brand original sticks. Yeah, and I Think I poured myself too much Okay, give me some of yours Okay, and pour pour your own milk because I'll give you the wrong amount.
Molly 20:05
Okay everybody pour your own milk
Matthew Amster-Burton 20:07
it's a poor it's a p p y O M party. You've heard of prom. Well this is PR I noticed both of what's the both of the all brands have have some back of the box recipes. This one's got Banana Nut Bread that you put a cup of Kellogg's all Bran original cereal in it's probably probably good. The I hate pouring the brand new milk
Molly 20:36
is less tasty than I remember. I remember thinking all brand was kind of tasty. Which is not very tasty. Now.
Matthew Amster-Burton 20:45
This is interesting because I agree with you. This is the cereal we usually get when we're in Japan. And I think of it as tasting better there. I don't know if that's because it's like formulated differently for the Japanese market or if just because it's because I'm on vacation.
Molly 20:59
No, this feels like it feels like I'm eating something because the doctor told me to.
Matthew Amster-Burton 21:05
Now I'm imagining brand buds are going to be even more so. But I didn't get raisin brand. That's weird, but it's brand flakes with raisins. Okay, I'm just gonna try some buds here. I'm gonna spark up some brand buds you're my bud oh wow these look like rabbit food.
Molly 21:25
They do they look they look almost exactly like the pellet food that the guinea pig is the guinea pig being Percy
Matthew Amster-Burton 21:33
these do not have the texture of Grape Nuts and are pretty tasty plain.
Molly 21:38
Okay, ready? Ready
Matthew Amster-Burton 21:43
there's some added flavor here that I'm not sure I love ingredient. I do like the crunch we brand sugar psyllium seed husk salt baking sotto sotto a nano extract BHT for freshness so
Molly 21:57
I wonder what what makes them taste you would think they would psyllium husk kava flavor. I don't know. You would think they would taste exactly like all brand original but but Pelletier you like these?
Matthew Amster-Burton 22:10
I do. Yeah. Okay.
Molly 22:12
I don't dislike them, but I feel like there's some I'm just reiterating what I said before. Yeah,
Matthew Amster-Burton 22:16
I like the texture and the end the flavor is fine. These also have the back of the box recipe brownies I saw. Bake it with brand rich dents brownies are made with real cocoa and chopped walnuts and half a cup of bran buds. I think I've just kept that recipe. Nut Bread. I would totally I would totally try.
Molly 22:35
You know, this takes us right up to the next item on the agenda which is baking with brand. Yep.
Matthew Amster-Burton 22:40
Well, but there are a couple other cereals we should talk about. So we mentioned Cracklin, oat bran mentioned Raisin Bran. We got Raisin Bran pretty often and raisin bran feel like had a really successful ad campaign with the two scoops of plump juicy raisins. Oh, yes. Right? Yes. Did you ever have raisin nut Bran no think they still make it? It was like a flake cereal, I think was flakes, but then it also had raisins that had like nut clusters. Yeah, but it was like like a paste sort of encasing them, which was weird, but I did like it. I haven't had it in a really long time. Oh, I
Molly 23:14
wasn't I don't want I don't think I've ever had that. I was imagining that you had like three elements to the cereal that there were bran flakes, nut clusters and raisins.
Matthew Amster-Burton 23:23
No, it's like bran flakes and raisins that have been that had been encased like a Scotch egg like a Scotch egg Yeah, they they wrap them in sausage and brand they fry them and then they put him in a cereal box just Scotch eggs cereal bowl of like discarded cereal is so disgusting. It looks like it looks like dog. I'm
Molly 23:45
trying to picture like oh, you would need an extra large cereal box to make the the dimensions right. And you would have probably I don't know like pieces of toast whole pieces of toast and Scotch eggs.
Matthew Amster-Burton 23:58
Absolutely whole pieces of toast or croutons. It can be it can be Mrs. combustions bread. Mrs. covers it needs to get into cereal, scotch eggs and Scotch eggs cereal is a perfect place for her to begin it is a guaranteed market innovation.
Molly 24:12
You know people people love eggs and sausage for black people love
Matthew Amster-Burton 24:16
eggs. It's a Yeah, you can't deny that and people love convenience.
Molly 24:24
What can be more convenient than filled eggs surrounded with sausage
Unknown Speaker 24:31
dunked in milk?
Matthew Amster-Burton 24:32
What if Okay, what if to get it into the cereal box? What have you did quail eggs
Unknown Speaker 24:39
so cute. Oh, wow. Okay,
Matthew Amster-Burton 24:41
this is a great idea. Okay. I know the agenda. We already talked about an Helens big batch of buttermilk bran muffins. Yeah, but the way the the way the line broke. Duck. This is my kind of joke. The URL says sugar sweet sugar bing.com/blah blah blah slash and Helens big batch of but sounds like a Tyler Perry
is really good go ahead hell Wow
Unknown Speaker 25:27
exactly the joke I need
Matthew Amster-Burton 25:32
that that sausage eggs and
Molly 25:38
you imagine the satisfying thunk the box when you
Matthew Amster-Burton 25:41
abandon the aroma as you open theater plastic
Molly 25:48
sulfurous
Matthew Amster-Burton 25:50
yep okay, do you is there anything else you want to say about Aunt Helens big batch of but are we covered?
Molly 25:57
So one thing that is not written in the original recipe, which is the one we're going to link to, is that when you first make the batter you need to let it sit at least for like an hour ideally overnight. Okay, and because something magical happens, the oats that are in it, there's oats as well as Bran and flour and stuff. The oats gets softer and the whole muffin becomes more moist and rises better when you let the batter rest a little bit.
Matthew Amster-Burton 26:22
Stuff's gotta hydrate. Yeah.
Molly 26:25
Why don't people make like a brand quick bread or I mean,
Matthew Amster-Burton 26:29
I mean, they do like when I looked up like what do you do? I mean, first of all, it was it was tricky to Google like what do you do with wheat bran other than muffins? Because it was like you did you said muffins is like let me tell you about muffins. But so yeah, so I found like some some back quick breads, like like this, this Banana Nut Bread. On the back of the all brands box I found like a honey brand yeast bread. Then you guys you've looked ahead. So then Google helpfully suggested what people also ask wheat bran recipes. And these are the top five wheat bran recipes according to Google, I did not click through so I have no explanation for what you're about to hear. But I sure enjoyed it. Number one fiber waffles. Number two low sugar soy flour and wheat bran bread. Number three wheat bran oatmeal muffins macrobiotic number four wheat bran and walnut bagels. Number five fried brand liver. Okay, so I'm looking back at this diagram. brands
Unknown Speaker 27:32
in the zoo. The
Molly 27:33
brands Yeah, they're their livers are so tasty.
Matthew Amster-Burton 27:37
Yeah. Which which of all the zoo animals which which one has the tastiest liver. My guest today on the show is Hannibal the cat.
Molly 27:48
Ah, love a good Friday.
Matthew Amster-Burton 27:52
Yeah, so So I think I think fried brand livers gonna be the next food trend. So when asked us recently to do an episode about food trends, and I'm like, I don't know anything about this fried brand lid fried brand. Now we know I even called it fried brand liver. Yeah. That's very on brand for you. Brandy.
Molly 28:12
Okay, so you wanted to talk about wheat and German?
Matthew Amster-Burton 28:18
Right next to the brine fine. So we're not going to do a separate episode on it. I just I remember we always had a jar of wheat germ in the fridge in my house when I was growing up. I don't know what it was used for. And I thought about like calling my parents to say what like what did you use wheat germ for but I was too embarrassed. But like then Lori pulled up like a picture of the jar. Like the current design. It was like, oh, yeah, this is pretty much exactly the same. Yes. Watson wanted wanted us to let people know that she ate lots of wheat germ with yogurt while pregnant partly because it was a craving and also it's full of folic acid. Wow. I
Molly 28:54
have never thought of eating wheat germ with yogurt. Well,
Matthew Amster-Burton 28:58
now you know. Wow. Okay. Yes. Oh, it you you said like what what do you do with wheat germ granola alternative to bread crumbs and meatloaf sprinkled on stuff? All of the above? Yep, probably. Probably. Um, germ liver. You gotta fried fried. jerem livers fried. Do you want to take any brand cereal home? Yes. I
Molly 29:17
want to take the brand flake okay. I'm sorry. I know. You probably like those best, but I do.
Matthew Amster-Burton 29:21
I yeah, I'm not a big fan of the old brand original, but I will eat the brand buds. Great. Okay, okay. Wow,
Molly 29:27
this was our brand new episode. Yeah. And I'm just thinking about like, for some reason, when we started talking about fried brand liver, I started thinking about what if Bran had sweetbreads? So like, Brett? Sure. Yep. Yeah. Like, anyway, I don't know.
Matthew Amster-Burton 29:42
Yeah, right. Yeah. God, God, what's the rest of what I was thinking, what if Bran was one of us?
Unknown Speaker 29:53
Just a slob like one of yeah,
Matthew Amster-Burton 29:55
just just a strange, strange sack of bran on the bus. All right, so yeah, that's when was that song from like 93? It's probably kind of the end of the of the oat bran era. Yeah. All right, we should we should we do some segments? Yeah. All right. So we've got some spilled mail from listener Jeff and it's really more of an update than a full message
like a while back, we did a loaded fries episode. And we talked a lot about the Springfield Illinois horseshoe which we got most of the most of the details about it wrong, but it's like a open faced french fry and meat sandwich sort of concoction. Okay, at that time listener, Jeff Rodian, who lives in Springfield said Coincidentally, the restaurant where I live. Yeah, would it be great to live in a restaurant?
Molly 30:51
Except I pretty much dead for like that.
Matthew Amster-Burton 30:55
Bad but, but like, what if you could live at the Cheesecake Factory. The restaurant where I live just this week announced a dessert horseshoe with poundcake and funnel cake fries on it. I'll attach a picture below and this is from the restaurant. We've always wanted a signature dessert and we finally figured it out. Starting next week, dessert pony, a slice of pancake topped with funnel cake fries smothered in chocolate caramel and housemade powder sugar icing. One word decadent. And there's a there's a photo here that looks like it looks like like it's the funnel cake fries. Looks like someone sort of like took a bunch of pyrrolidine cookies. Yes. And dumped them on a plate and put sauce on them. And I
Molly 31:35
think that there's poundcake underneath there, but we can't see it. Yeah, it's
Matthew Amster-Burton 31:39
concealed. poundcake Jeff Rodian recently did an update to let us know quote, I have now tried the desert pony and can report back that is delicious. No, no specific yet. No,
Molly 31:50
I'm fascinated by this because it's like bready thing with Brady thing with sauce.
Matthew Amster-Burton 31:57
Uh huh. Yeah, that's the regular that's the regular pony shoe. And it's often also made horseshoe Yeah, the other little one is a pony shoe. Oh, okay. Yeah.
Molly 32:05
Okay, so wait, what it what was it again? Like a sandwich? Sandwich host
Matthew Amster-Burton 32:08
with with me and fries and cheese sauce and stuff. Okay.
Molly 32:13
Wow. Thank you so much listener, Jeff. Yeah, please. And like,
Matthew Amster-Burton 32:17
if you have further further shoe or pony adventures, please don't hesitate to get in
Molly 32:22
touch. Yes. Okay. Well, Matthew and I both have a now but wow. We do. Yeah, we're sharing this one. Oh, okay. Great. So this is the candy is dandy podcast. Yep. And we heard about this because one of the hosts is Daniel Zafran. Who's the producer of Jordan, Jesse go, which Matthew has been listening to since like the 19 century, I
Matthew Amster-Burton 32:41
pretty much remember when we were the only food comedy podcast. We've never been the only food comedy. Well, okay. Oh, there's this there was this. Okay, but then the sportful started doing like hard hitting journalism. And we went a different direction. Correct. Which was not doing that.
Molly 32:58
Well, so is there another food and comedy podcast? Yeah, I
Matthew Amster-Burton 33:01
mean, well, there's Doughboys. But now there's candy is dandy, which consists of three friends talking about candy.
Molly 33:06
Wow, that sounds like as potentially dumb as our show. It is very
Matthew Amster-Burton 33:10
much in the vein of spilled milk. I just listened to their Easter episode, which was about Cadbury cream eggs, a candy that I find kind of gross. I would sum it up by saying these guys know even less about Easter than I do, which is saying a lot.
Molly 33:24
The show is really fun. And we're happy to recommend it. Yep. Candy is dandy. Wherever you get your podcasts. Our producer is Abby circuit tele.
Matthew Amster-Burton 33:31
Molly's got a newsletter. It's called I've got a feeling and you can find it at Molly Weisenberg got substack.com It's terrific. Matthew
Molly 33:38
makes music his band is called early to the airport and you can find them on Bandcamp Spotify Apple Music all the places you find music Yeah.
Matthew Amster-Burton 33:47
And our songs pretty much sound like the Memory Lane jingle or the watches snack and jingle. They
Molly 33:52
do not.
Matthew Amster-Burton 33:53
They do not. Please rate and review us wherever you get your podcast hanging out with other listeners at everything spilled milk.reddit.com And like you can talk about like do you do you have like a Nuka bucket for for pickling for making rice brand pickles. Do you have a big tub full of brand muffin?
Molly 34:11
Or do you guys want to become brand buds?
Matthew Amster-Burton 34:15
Maybe you want to become our brand buds? Yeah. Did we ever settle on a name for our listeners? I feel like I got really into that I like forgot. They were like lols or lilies lilies listener listener I'd like to Yom is that the one we ended up on? I think so I feel a little a little skeeved out you doubt by that even though I came up with it and then people sometimes write in and identify themselves that way. Okay, so you can be lilies or you can be brand buds. I think someone suggested smell keys smoking is pretty good.
Molly 34:44
What did we What did Michele Norris call the stuff that smoothies? Yeah, that's you if you really stick with our show for a long time.
Unknown Speaker 34:52
I feel like Michelle
Matthew Amster-Burton 34:53
like gets us that for her podcast like we can't we can't just like claims smoothies. Fine. You even as much as we'd have liked to Okay, all right, I'm Matthew Amster-Burton. I'm
Molly 35:03
Molly Weisenberg.
Speaker 1 35:11
chickity Check, check to check, check, check in check in check it tune it saves the mic.
Matthew Amster-Burton 35:21
Ah,
Molly 35:22
oh, I finally figured out what song you were doing. There we go. All right. Okay.
Transcribed by https://otter.ai