October 31, 2023 • 50 mins
Host Bryan Ford is joined by chef and TV personality, Ronnie Woo. Ronnie is the founder of The Delicious Cook, an LA-based private chef company that specializes in four-star dining experiences. His highly anticipated debut cookbook, Did You Eat Yet?, showcases the Asian-American cuisine he’s known for alongside charming personal notes. He was previously the chef and host of the cooking and relationship show, Food to Get You Laid, and he makes regular appearances on The Today Show, The Kelly Clarkson Show, Rachael Ray, Food Network Kitchen, among others. Recently, he appeared as a celebrity judge on Netflix's hit series Is It Cake?. Prior to his life as an author and celebrity chef, Ronnie earned his Masters in Marriage and Family Therapy, as well as a Masters in Business Administration, and was a model and personal trainer.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to Flaky Biscuit, where each episode we
are cooking up delicious morsels of nostalgia.
Speaker 2 (00:17):
I don't love that.
Speaker 1 (00:20):
These are meals and recipes that have comforted and guided
our guests to success. That means that each episode I'm
creating a recipe from scratch and literally hand delivering it.
Speaker 2 (00:30):
To my guests. I feel so honored these recipes.
Speaker 1 (00:33):
I hope that you are also making at home and
maybe even giving me advice on where I went right,
where I am I wrong, what could I have done better?
As if y'all know I'm just playing, I think that
food plays such an important role in our lives. You know,
I'm sitting here in a room full of people, and
I guarantee you everyone in this room is thinking about food.
My name is Brian Ford, and I have someone very
(00:54):
very very very warm and amazing and special by the way,
who greeted me with one of the best hugs I've
ever received in my life. My guest today is an
accomplished chef and TV personality celebrated by fans and peers alike.
For his creative global cuisine with his signature cooking style, charisma,
and infectious sense of humor which I ain't gonna lie.
(01:14):
I had that written down, infectious sense of humor, and
I was I will see about that.
Speaker 2 (01:17):
But you've done funnier than a mug of pressure. Well
they'll see, they'll see.
Speaker 1 (01:24):
He has captivated audiences and built a loyal following across
the social channels. And not only that, my man's got
a background in marriage and family therapy. So, babe, we
might need to have a little sidebar get or chat
during whatever, or chat during meet my impressive, amazing guest
chef Ronnie who welcome to Flaky this guy.
Speaker 3 (01:45):
Thank you for having me. That was the best intro ever. Yeah,
Like I feel we've been best friends for like years
and I just met you today.
Speaker 2 (01:52):
So where'd you come from? You jetlag? Yeah?
Speaker 3 (01:53):
Randomly, my family planned this very last minute trip to Japan,
and I rarely saw them get to like just go
on trips with just my sisters and just my parents
because you know, I'm married and one of my sisters married.
There's three kids and I love them to death, but
you know, when the kids go, it's always like them.
It's about them. So it was really nice to just
be with us adults and like actually like talk to
my sisters without interruptions.
Speaker 2 (02:14):
Yeah so you had to jump at that last minute
trip man, Yeah, totally.
Speaker 3 (02:17):
It was a long flight for like five nights. Yeah,
oh yeah, four days and five nights.
Speaker 2 (02:21):
Damn that man went to Japan for for a couple
of days. Yeah.
Speaker 3 (02:24):
I love my family though, and like the thing with
our family is like all we do is eat. Ever
since we were young, like make parents with plan trips
around places that were like foody places. There was always
very much like what are the restaurants? They're like what's
the food? Like if it's not good, we're not going
to go. They weren't like where are the temples? Where
are the shrines? Like where's the historical sites? It wasn't
like that. It was like where's the food? Yeah?
Speaker 2 (02:46):
Yeah, yo, I'm you already know. I'm the same way man.
Speaker 1 (02:48):
I don't like to play in places they ain't got
no good food, right, hey, no disrespect, hope no one
to hear is German?
Speaker 2 (02:53):
But like Germany?
Speaker 1 (02:55):
No, like you cool? But like, bro, where was the
food at? Like where was the seasoning?
Speaker 2 (03:00):
Totally oh totally.
Speaker 3 (03:01):
I can't even tell you. Like, there's some European countries
which I won't name.
Speaker 2 (03:05):
You don't want to join me in calling out a
whole country and shitting on No, I don't want them
coming for me. I don't know what's kind of been
don they'll have on me, because seems like it could
be German, but you're not. Fuck damn it all right,
Bryan's just defended one German in our in our room
right now. Oh man, I feel so bad because nig
(03:28):
is my dog.
Speaker 1 (03:28):
Nick is the audio producer here at Flaky Biscuit, and
I think I owe him a lot of biscuits. Anyways,
talk to me about the food in Japan, and I've
never been so like, what you gotta go?
Speaker 3 (03:37):
Well?
Speaker 2 (03:38):
I got a shellfish?
Speaker 3 (03:38):
Alogy Oh okay, well then you definitely I should still
need to go. And there's other things in shellfish?
Speaker 2 (03:44):
What about the dashi is not you know what I'm saying,
LIKESHI isn't that made with seaweed? But is it used
in I think it has shrimp? Uh? Fuck me, man,
I should know this too. I was just there. Both
both of us should know that I'm.
Speaker 3 (03:56):
Not Japanese though, I'm Chinese, so technically I am you know,
not oblig to know that.
Speaker 2 (04:00):
Yeah, well, I guess.
Speaker 1 (04:01):
Like my point is like a lot of things have
traces or remnants of like oyster shrimp within the cuisine,
even if it's you know, a rice dish or something.
Speaker 2 (04:09):
So I get scared totally because what happens? Will you die?
Really you'll just like vanish into thin air. That's probably
what Nick wants right now.
Speaker 1 (04:17):
But so, what was the best thing you had on
your troop?
Speaker 3 (04:21):
The thing is I am a voracious eater, and I
eat an insane amount of food. Like people look at
me and they're like, oh, you don't eat, and I'm like, no,
I eat for like four people, no joke.
Speaker 2 (04:32):
Like the first night, I ordered three bowls.
Speaker 3 (04:34):
Of ramen and with the waitresses like it's like four
hundred grams, I was like, I don't know what that means,
but I'm still gonna eat it all. Scarf down three
giant bowls of ramen, and I think the waitress was horrified.
But I would say, speaking of that, I think the
best dish that I had there was the Oudon.
Speaker 2 (04:51):
Just like the general blanket Oudon State.
Speaker 3 (04:53):
I think, So, yeah, every udh and dish that I've
had there is always on point. The noodles are thick,
they're chewy, they're slightly bigger than the noodles that you
find in America, and they're fresh. You can just taste
that they're fresh and they've just been like handmade, and
it's so delicious, you know, aside from like the fresh
fresh sushi that you can get there at the fish market,
I would say the oudon is my absolute favorite.
Speaker 1 (05:12):
That's a hot tip and udan won't kill me, so
I should be able to go and enjoy it.
Speaker 2 (05:16):
Don't get the water with the shrimp on it.
Speaker 1 (05:18):
Yeah, yeah, man, listen, So you have a cookbook. Before
we jump into the flaky goodness and we explain to
our listeners what you have me making this episode, I
want to hear a little bit about your cookbook real quick,
because I know you you seem a little anxious about it.
Speaker 3 (05:32):
Yeah, I'm anxious about but I'm more like anxious about
eating your apple pie. That sounded very That sounded really
naughty for.
Speaker 2 (05:38):
Something You're anxious about eating my pie.
Speaker 3 (05:40):
Yeah, I am very anxious about it. There's always so
many pies that I'll eat.
Speaker 2 (05:46):
Hey man, listen, we've all eaten a pie or too.
Speaker 3 (05:49):
You know what I'm saying, Salads are good too, you know,
like I think salads are really yummy, so I like
to bounce it out with pie and salad.
Speaker 2 (05:57):
You got any salads or pies in your book?
Speaker 3 (05:59):
I So my book is called did You Eat Yet?
And as I've been telling people about the title and
what it's called, a lot of people have actually been
really able to relate to it. But for me personally,
it was actually based off of something my mom just
says to me all the time. I hear a lot
of like my Asian counterparts saying like, oh, you know what,
Asian people don't really express their love that well. You know,
they don't say I love you, And it's very sort
(06:21):
of a I wouldn't say unemotional because I feel like
over the years my parents have learned to be a
little bit more emotional, but instead of like saying I
love you, a lot of them my mom is always.
Speaker 2 (06:30):
Much did you eat yet?
Speaker 3 (06:31):
And in Chinese she goes nisik jofon may, which directly
translates to have you eaten rice yet? But rice also
translate to like dinner, so it's like have you eaten
dinner yet?
Speaker 2 (06:39):
So it's always may.
Speaker 3 (06:42):
Yeah, I'm like slightly semi fluent in cantonies, and no
one ever guesses it, not even when I go to
like overseas, to like Hong Kong, where they speak canties
or they always.
Speaker 2 (06:52):
Talk to me into English and I'm like, do I
look like a white person? Yeah?
Speaker 1 (06:56):
I speak Spanish, But as soon as they hear my
American accent, they're like, I didn't go then, yeah, man,
I speak it. Man, I understand it.
Speaker 3 (07:03):
Is that offensive to you when they say that, I'm
so yeah, You're like, I speak two languages. I mean
that's more than you could say for so many people.
Speaker 2 (07:11):
Yeah, I can't. I can't argue with them. I am
pretty good Ino, but you can speak Spanish like fluid.
I'm wow, it's so sexy. I don't know what you've
just said. What did you just say? Yes, yes I can,
Yes I can do it. But so yeah, it's called
did you yet?
Speaker 3 (07:25):
And when I was telling people about the title, they're like,
you know, whether they're Asian or even Jewish like Italian,
like anything that's very like people relate to. Because I
think a lot of people, I think you would understand
this too. It's coming from like a family of food
and just being a food lover. You just want to
feed people, right. I think it's sort of a universal language,
like food is my love language in a way. I
(07:45):
have a lot of love languages, but food is one
of them. Yeah, And to show that I care for people,
I cook for them.
Speaker 2 (07:51):
I love that. But I also really like the validation
of people eating my food and like that's so good.
Speaker 3 (07:56):
Yeah, man, you know, if I don't get that, then
I'll never cook for you again. Make sure you say
it to me or else you'll never ever ever get
my food.
Speaker 2 (08:04):
Hey, hey, dually noted, do you understand what I'm saying? Winged?
Speaker 1 (08:10):
So we're you know, you know, we're talking about love languages.
We're talking about cooking or baking. What did you have
me bake or cook for you?
Speaker 3 (08:17):
So when I was younger, my grandmother would when we
go grocery shopping, she'd always like get the main groceries,
and then we'd always go down like the baked goods
asle you have like the fresh stuff, and then you
have like the processed stuff, you know. And there was
these little pies, these hand pies by Hostess that came
in like wax paper wrappers, and it came in like
different flavors, like grape, which is always kind of strange,
(08:39):
and they're like custard like cherry. But apple was what
I always got because it had like chunks of apple,
although it was like super gelatinized and super sugary, and
it was always like a treat and they were really inexpensive,
and so my grandmother would always pick up a couple
and my mom would start doing it too, And growing
up as an Asian kid in America, you're kind of
like always wanting to fit in, and I think food
(09:03):
was also a way of fitting in as well, because
you know, my mom obviously would pack me different types
of lunches than the other kids at school. So whenever
I got something that was very American, such as these
apple pies, these like hand apple pies by Hostess, which
is like hands down Americana.
Speaker 4 (09:20):
Twinkies and bro stuff like that are the best bakery
of all time in the whole universe, in all of
baking history, Hostes easily ranks in the top three.
Speaker 3 (09:30):
So yeah, they definitely make delicious things and iconic things too. Yeah,
and they still make these pies to this day and
every time I, you know, will let myself eat one.
It's very nostalgic for me because I think of my
grandmother who did pass away last year.
Speaker 2 (09:44):
Yeah, it's sorry to hear that. Yeah, it's unfortunately had
a really full life.
Speaker 3 (09:46):
Though my grandfather had died in twenty fifteen, it's like
a fe years back, so she had been alone for
a little while, and I think the pandemic really did
her in a little bit. I think she was ready.
So she celebrated her last birthday with my family and
she died that same night. So it almost felt like
it was like she got her last raw, she got
to eat some cake, she spent it with my entire family,
(10:07):
and then she passed away. So not to be a
I'm sad that she's not here, but I'm also happy
she I think she's with my grandpa now, and.
Speaker 2 (10:15):
Yeah, she definitely is with your grandfather life.
Speaker 1 (10:17):
And I hope that what I made for you today
can bring I mean, these are tough shoes to fill.
I mean, this nostalgia that you have is very very
close and personal to your heart.
Speaker 2 (10:26):
So don't fuck this up, Brian. Pretty much. Yeah, I'm
gonna have really bad memories.
Speaker 1 (10:30):
After this, we're dancing around the fact that if I
messed this up, I might ruin his memories with his
uh my grandmother.
Speaker 2 (10:39):
You might have to cancel flaky biscuit.
Speaker 1 (10:40):
Wait, so what When Bridge and I were doing research
about this, there's like deep, deep hostess like stuff that
sounds very dangerous and it's actually not dangerous and dark,
but it's kind of weird because they used to do
the promos and commercials with like Spider Man and stuff
like that.
Speaker 2 (10:54):
Did you ever know?
Speaker 1 (10:55):
Did you ever note the Ninja Turtles had a specific
hostess pie they did, and they did a whole ad
campaign and they were like green, right, could you imagine
eating a green hostess pie?
Speaker 3 (11:05):
I mean, I'm sure at the age that I was
when my grandmother first started, I would think it's cool.
Speaker 1 (11:10):
But you were just getting the regular regular, getting a
regular regular, Like, describe a hostess apple pie to me, man, Like,
you know what I'm saying. So I grew up in
New Orleans we had Hugh big spies. I don't know
if you know about spies.
Speaker 2 (11:21):
Is that like a hostess there smaller, It's a smaller.
That's exactly what it is.
Speaker 1 (11:25):
Ron but you know, I know that sensation when I
used to eat one. Like, I want you to tell
me and the listeners the exact romantic specifics behind what
it feels like to have the hostess pie.
Speaker 2 (11:37):
Open it up and take a bite. Okay, I want
the deats. Okay, gosh, you want all the deats. I
want all the nasty deeps.
Speaker 3 (11:45):
I don't know if they're nasty, but you know, in
this case, it's very clean. So I love them because
I don't know what it is and I can't necessarily describe,
but there's something about the wrapper that I love. It's
very strange, but it's like a wax paper. Yeah, it
feels like they're homemade, but I know they're not. They're
made by a giant machine. Maybe at one point they
were by like missus hostess, but like I think you know,
(12:07):
at this point they're mass produced. But something about the rapper,
the way it feels and the way it sounds.
Speaker 2 (12:11):
Hey, can you go wrap that pie for me real quick?
Speaker 3 (12:14):
Because like I'm asking you about the podcast high quality
wrapper and it's just like I don't know what.
Speaker 2 (12:21):
It's easy to.
Speaker 3 (12:21):
Open, so I'm not like struggling and like some plastic
I don't know why I keep talking about the rapper.
You wanted the dto wrapper imagine.
Speaker 2 (12:29):
Not alone. Actually, there was like a ton of blogs
that we're talking about, just specifically the rapper. Really. Yeah, okay,
I'm not a big weirdo. You're not a big weirdo.
But what we should do is approach host us to
make like a special Ronnie Wu rapper. Rapper. Yeah, anyway,
proceed please.
Speaker 3 (12:44):
So once you get to this amazing perfect rapper and
you open it, the pie itself is like gorgeous for
some reason, It's like perfectly glazed. You know, some glaze
looks gross for some reason. The hostess glaze it covers
the entire pie. You don't get like little spot of
unglazed dry crust. That's the worst. It's the worst.
Speaker 2 (13:04):
Bride. Hope you didn't do that. I'm over here looking
towards the corner to see what my like. I don't
remember how Okay, So.
Speaker 3 (13:12):
Every bite is like, you know, even the crust like
because you know, like hand pie is there's like a
thicker part where it's just crust and no filling. But
even then that's good because it's glazed and the glaze
is like not too thick, not too thin, it's like
just right like Goldilocks. And then the inside is this
really fake apple pie filling. There's little bits of apple
(13:33):
pie that have probably existed for like fifteen years already.
Speaker 2 (13:36):
Yeah, it's like a so starter exactly like.
Speaker 3 (13:41):
Apple grows a little more and then you get more filling,
but it's like little bits of apple pie. It's like
super thick and gloopy, kind of like the canned apple
filling that you can buy. Yeah, it was sweet obviously,
so as a kid, you love it, and it was
just it kind of like had this really smooth mouthfeel,
you know when you combine it with the perfectly glazed
crust and then like the really sweet, fakeish apple pie filling.
(14:05):
I don't know it just because like you know, I
like apple pie, but sometimes apple pie filling can be
too apply, like too.
Speaker 1 (14:12):
Organic to organ with the farm fresh and like you
know what I'm saying, natural sugar and all that kind of.
Speaker 3 (14:18):
Totally and I'm not against that, trust me. Like day
to day eating, I'm very much like, let's do the organic,
let's do the far fresh stuff. But with like treats,
I just want it to be a treat. You know
what I mean, Like when I'm eating desserts, I don't
want to go for the gluten free seff, chase.
Speaker 2 (14:35):
Us out of here.
Speaker 3 (14:38):
You give me the full butter, the full gluten and
filled stuff, you know, even if it makes me die.
Speaker 2 (14:45):
That's the last part I want to take.
Speaker 3 (14:46):
You know, I don't want to be going out on
a gluten free like whatever it is nowadays.
Speaker 2 (14:51):
So no offense to anyone who lives like that. No offense.
Speaker 1 (14:54):
Listen, listen to our listeners who are gluten free. I
love you, I respect you, We respect you. We have
gluten free recipes, and you know we want to take
carry all too. We do genuinely care about you.
Speaker 2 (15:08):
Don't go anywhere. We'll be right back after this. All right,
all right, let's just jump back in.
Speaker 1 (15:25):
So between the nostalgia involved with this dish and the
way you just described a Hostess apple pie, I don't
know if I'm gonna make it, man, I think so.
First of all, I think we need to get the
pie over here. The lovely Bridget will be grabbing the pie.
It is not in a wax wrapper. I know I'm
losing points. It's coming on a plate. I know I'm
automatically losing points.
Speaker 2 (15:45):
It's gorgeous. No, this is gorgeous.
Speaker 1 (15:48):
So before you take a bite, I want to I
want to kind of briefly let you know and the
listeners what I did? You already know the recipe is
gonna be found on shondaland dot com. Huh, you already
know what it is. Baby, let's roll, baby. I want
to see y'all making this recipe. Baby, So what I So.
Speaker 2 (16:03):
Here's the thing.
Speaker 1 (16:03):
When I typically make hand pies or pastries in general,
I don't usually I don't make that any pies, Okay,
So if I was to make it a hand pie,
normally I would do it with like a puff pastry
or a like a media luna dough also known as croissant.
Do you describe it is that that's a sidebar, but
(16:24):
basically that's an Argentine pastry. That's okay, similar similar, it's
like a layered flaky typically, yeah, I would typically make
a hand pie with a more flaky, layered, laminated situation
because I'm more experienced with that. So and also, like
when you think about a hostess pie, like you said,
that mouthfeel the crust, it just kind of crumbles and
(16:44):
melts into the mouth.
Speaker 2 (16:45):
It's like, Okay, I gotta make it. I gotta make
it reminiscent of that.
Speaker 1 (16:48):
I can't make something too artisanal because then it's not
gonna be a hostess hand pie.
Speaker 2 (16:52):
You know what I mean. Like if I pulled up
with like this perfect puff pastry, you'd be like, I'd
love it. Trust I would eat it, all of it,
every last crumb.
Speaker 1 (17:00):
So you know, I made the dough very simple, cold
butter and all that kind of thing, and the filling
very simple. I don't know if you have apple preference
in general. I think I used pink Ladies.
Speaker 2 (17:09):
I like pink Ladies. Honey, Chris Gala, we was talking
about well Macintosh, Yeah, Cosmic. You was talking so much
trash about Red Delicious.
Speaker 1 (17:19):
Red Delicious is the worst apple of all time. And
I could have a whole podcast about why it's like ashy.
Speaker 2 (17:25):
It used to be great.
Speaker 1 (17:26):
It used to be the best apple, but then they
overfarmed it and then it became really.
Speaker 2 (17:31):
First apple was it because it was the only apple?
Speaker 1 (17:33):
Flaky facts by Bridget talking about over farm listen, over
farmed or underfarmed, they don't messed it up.
Speaker 3 (17:38):
Yeah, it's like the forest people that just kept reading
with each other.
Speaker 1 (17:44):
It tastes like I don't know, No, it is because
because red delicious apples taste like styrofoam and cardboard put
together under the illusion that it is an apple. Totally,
there's so bad anyway, So appeel these pink ladies, because
you already know you got to keep a nice right
for the ladies. I tossed them in corn starch, sugar,
(18:04):
not brown sugar, pinching nutmeg and cinnamon.
Speaker 2 (18:07):
Then I put it in a pot. Boom boom boom.
Speaker 1 (18:08):
Let it get nice and thick. I didn't want it
to get too dark because I noticed what hosts. Apple
pie is a feeling. It's not that dark.
Speaker 2 (18:14):
It's not that dark. It's like weirdly light colored.
Speaker 3 (18:17):
Bro.
Speaker 1 (18:17):
I've made a lot of apple pie feelings, and there's
never it's not beige.
Speaker 2 (18:20):
Bro. Yeah, it's like a tan color.
Speaker 1 (18:22):
I don't know what kind of red dye number eight,
maybe putting yellow yellow dye number sixteen. Anyway, So I
baked it, and now it's in front of you, and
I think, I think the moment has come.
Speaker 2 (18:31):
We've come a long way from hugging.
Speaker 1 (18:32):
At the door to right now it's time for you
to take a bite and let me know your exact
thoughts and if I'm bringing you back to childhood.
Speaker 3 (18:42):
Okay, I'm super excited. And just for the record, I
just I love it when people cook for me just
in general. So just the fact that you did it
is like special to my heart.
Speaker 2 (18:50):
I appreciate that. I appreciate that.
Speaker 3 (18:52):
But don't fuck it up because my grandmother did just
die and you know you don't.
Speaker 2 (18:57):
Oh boy, oh boy.
Speaker 3 (19:00):
I feel like I should take it from the center, well,
like I should break it in half and eat it
from the center.
Speaker 1 (19:04):
Because that's is that what you would normally do? No,
I'd normally eat it like I'd eat half of it in.
Speaker 3 (19:08):
One But but I'm around humans, so I don't want
to like your animal.
Speaker 2 (19:13):
Don't worry about them. You are an animal, aren't we?
All all right? Oh? Shit, man, super excited? Eat it
from the scent. That's not good. That's not good.
Speaker 3 (19:28):
No, no, no, it reminds me of another apple pie. No,
just to be clear, that is delicious, like absolutely delicious.
The breast is like buttery and flaky, holds it shape
but totally falls apart in your mouth once you eat it.
Speaker 2 (19:45):
Like very tender. Okay, the filling is a little darker
than the hostess. But you noticed why I had to
sneak that line in, right, Yeah.
Speaker 3 (19:52):
But that's why because you don't have all the preservism
shit that hostess paul uses it to keep it on
the shelf for like four years.
Speaker 2 (19:58):
But the filling is delicious, delicious in the right.
Speaker 3 (20:02):
Consistency, like because the apples are not like cooked to mush,
but they're also not like super crunchy.
Speaker 2 (20:09):
They still have a little bit of body. They're still tender.
Do they have too much body? Because I was worried
about that. No, you know what, this pie reminds me
of those It's another nostalgic moment, another.
Speaker 3 (20:20):
Nostalgic moment, but a less moment because it was a
more of a moment with my mom.
Speaker 2 (20:24):
But the apple pie.
Speaker 3 (20:25):
Is a McDonald's and that's a compliment too, because it
needs to be heated up and then it would be
straight up like, okay, apple pie at McDonald's.
Speaker 2 (20:33):
I let me let me bite off a piece on that.
Let me get a piece too, because and.
Speaker 3 (20:40):
Once you like crisp it up, it's a little crispier,
but it's delicious. So you didn't go wrong in the
sense of making the pie. It was more so just
not necessarily an exact match. But apple pie in general
honestly does have a nostalgic feel because my mom never
made it.
Speaker 2 (20:56):
She just bought it. Yeah, you know what I mean.
Speaker 3 (20:59):
Although it's like a pretty simple pie to make, you
know what I mean, there's not a whole lot of ingredients.
Speaker 1 (21:03):
It's because of the moisture that's involved that it can
be like you can get apple pie that's super runny
and stuff like. Totally there's a little bit of a
technique there. But let our listeners know, and it's okay,
it's okay to tell the truth. Was I able to
recreate that hostess apple pie moment for you?
Speaker 2 (21:20):
Just say it? It wasn't a no, and it wasn't
a yes between flaky biscuit history mm hmmm, because it
looked kind of similar.
Speaker 1 (21:28):
I think that there there was no wrapper, I know, like, where's.
Speaker 2 (21:33):
That high quality waxed wrapper you should have put it in? Yeah, No,
you know what I'm finding.
Speaker 1 (21:38):
Actually, this is this is fun because I've done entimens
and I've done tasty cake, so this is now hostless
and these are fun, especially as a baker. Right, It's like,
how do you get something that tastes like it comes
from a vending machine? Yeah, you can't unless we go
and raid these factories and find out these secrets. But
you know, aspiring to make it and at least having
you enjoy it is it is part of the fun.
Speaker 2 (21:59):
It's definitely enjoyoyable pastry.
Speaker 1 (22:00):
It is an enjoyable pastry. Yeah, all right, man, look,
I appreciate it. Our listeners can again find that recipe
on China land dot com. Let me know how you
would create prepackaged vending machine flavors. This is really great man.
Let's talk about you, man, Let's talk about your journey. Yeah,
you've talked a little bit about how you keep a
pretty clean dye and this, that and the other, and
then you know, I learned you a model and stuff
(22:20):
like that.
Speaker 2 (22:21):
It makes sense you got the perfect shiny skin. So
how did you you know the grease and the oil.
Speaker 1 (22:27):
How did you go from being a model to having
this cookbook? I mean, then to be in a chef
and to having this like really funny YouTube channel. I
kind of thing, like what was the situation, Like, was
the hostess Apple pie part of that inspiration.
Speaker 3 (22:39):
I think a lot of the inspiration, unbeknownst to me,
was the way my family eats, you know, Like so
much of our time together was spent eating, and like
one of the things my parents were always very adamant
on was spending time together at the dinner table, like
every week, I think five days a week, sometimes seven
days a week, like depending on what our plans were
and how old we were. But even up until we
(22:59):
were going to college, like we were always at the
dinner table together. My mom made dinners every single day.
And I look back and I'm like, WHOA, that is
a hard thing to do. Like it wasn't just like
let me throw some pasts together. My mom would literally
make like a protein. Then she'd be like two or
three side dishes cooking away, and then these beautiful hot
dishes would show up. And I don't think I really
(23:19):
appreciated it until I got older, and I look back
at now, she's like totally over it and she hates
she like, I've cooked my whole life, fed three kids
and raised them.
Speaker 2 (23:28):
I'm done. My duties are over.
Speaker 3 (23:30):
But growing up there's a lot of things that kind
of inspired sort of my I hate the word journey
because I mean it's like used on The Bachelor, and
I'm like this churn.
Speaker 2 (23:38):
About your journey.
Speaker 3 (23:39):
Yeah, I don't think this is my journey on this show.
Speaker 2 (23:42):
I think you're here for the wrong reason. Yeah, I
think here for the wrong reasons. This journey's over her.
Speaker 1 (23:50):
You already know he's like, man, I'm from Caitlyn getting down.
You know, I.
Speaker 2 (23:55):
Don't throw off the show.
Speaker 3 (23:56):
Yeah, I guess, but yeah, I think with my career
journey at least I know that, Like, you know, I
wanted to be a model very early on. I sign
with like a local agency. I think the thing is
back then, I you hear this all the time, especially
from people of color. You don't really see a lot
of representation back then.
Speaker 2 (24:12):
There wasn't.
Speaker 3 (24:13):
Now it's like we're so lucky, like, you know, we
have long ways to go, but there's more. And back
then though, every model was like white and then you'd
have a few black models, but like every model I
just had one Asian person.
Speaker 2 (24:23):
So it's like really hard to get into one.
Speaker 3 (24:25):
Yeah, straight up, one token Asian person and they're like, oh,
we already have a song that looks like you. That
was the response, like we have song that looks like you,
and I'm like, but who looks like me? I look
like me, you know. I'm like, but if I'm just me,
you know, like everyone else. It was like, you know,
a ton of white people, and I'm like, well, don't
they look alike to like, you know, they're all the
same ethics, so you should really only have one of each.
Speaker 1 (24:46):
Yeah, it would be like it's just like four people,
yeah exactly, maybe six, don't you know there's.
Speaker 3 (24:52):
Only six ethnicity, you know, so I think there's a
little bit of motivation to become them all then, and
so then I did, like a look agency in Seattle.
I grew up in the Northwest, and then I after
college one year of college in a fraternity. Nonetheless, I
moved to la to become a model. I didn't want
to go to New York because I think that I'm
like not built for that. You know, you've got to
(25:12):
be real tough, right.
Speaker 1 (25:13):
Right, you got because the winter is too cold. I'm
like hard, like like my parents, like Hispanics that go
from like these subtropical climates and then they're just up
in freezing cold weather just like thriving.
Speaker 2 (25:27):
So how are you doing this, you are like you
you don't know about cold.
Speaker 3 (25:30):
But they're probably motivated, right, Like you know, the immigrants
are so motivated and like we forget like how much
privileged they don't have, and so they have to work
hard and they'll withstand anything for a better life for
their kids and for themselves and for future generations. You
have to respect that because like they don't grow up
with privilege. They just have to work.
Speaker 2 (25:49):
They have to work with work.
Speaker 1 (25:51):
Yeah, and if they didn't work, work, work, like I
wouldn't be sitting here behind his microphone chilling.
Speaker 2 (25:55):
So they did.
Speaker 1 (25:56):
They did their job, which is like again like you're
talking about it, like you know, you got to be
built a different way to survive in that environment.
Speaker 2 (26:03):
Totally. You ended up in LA.
Speaker 3 (26:04):
Yeah, so I wasn't built to survive in New York,
just a little prissy princess. I moved to LA and
I signed with Wilhelmina Models, which is like this agency
that I really wanted to and so I modeled for
a little bit. I did a little bit of personal training,
and then I went back to school because you know,
my parents was like I just go by school. So
I went to UCLA and then I graduate a degree
(26:26):
in psychology, and then I was kind of at this
moment where what do I do?
Speaker 2 (26:29):
Wow?
Speaker 3 (26:30):
I worked with autistic kids for like a year, and
in that time I actually met my husband, who I'd
been together with for fifteen years. And I moved to
San Francisco for like two or three years, and that's
where I got my two masters. I got a master's
in marriage family therapy and then a master's in business administration.
Mainly because I didn't know what I was wanting to do. Yeah,
I thought I wanted to be a relationships therapist to
tell people what to do right, because I love doing that.
(26:53):
I love bossing people around and like, no, take my advice.
Dump that bitch, you know, like that's a red flag.
He doesn't like mushroms, you know, stuff like that. The
thing is like, I think my personality is too like
in your face to be a therapist. And I think
I knew that once I did like a year of
internship and it's just like you have to be really patient.
(27:15):
And I was gonna say compassionate. Not that I'm not compassionate,
because I am, but just like I think I would
get too involved in like emotionally attached to my clients,
so I feel really bad.
Speaker 2 (27:26):
Started texting them you talking to John or like, what's
going on? Man? Give me the deep keeping you accountable?
You know?
Speaker 1 (27:34):
But uh, at this point food are you cooking or you?
I mean how you've created a whole career, a whole life.
You know what I'm saying, Like where was the food elemental?
Like has that been brewin?
Speaker 2 (27:44):
Or yeah?
Speaker 3 (27:45):
So the food elements have always been brewing, just you know,
like earlier I was, like I mentioned that my family
loves food, so that was always brewing. But it wasn't
always an option that was presented by my parents, you know.
It was always like very typical be a doctor or
a lawyer. So that was always in the back of
my mind. But I did like pre med courses and
all that stuff, and I failed like every single one.
I remember, like applying for like a chemistry course, and
(28:06):
like biology and biology I'm pretty good because I like
bodies and like, you know, animals and things like that,
but like chemistry was like I don't know.
Speaker 2 (28:12):
What these are, Like these letters mean double covalent bonds.
Speaker 1 (28:15):
Yeah, I don't know what that fuck is? Like is
that a people tell me like bake. Oh you're a baker,
you must know science and math. I'm like, I mean, dog,
I got Excel for my math and I don't know
nothing about sciences.
Speaker 2 (28:26):
Just covalent double cover.
Speaker 3 (28:28):
Oh double, well, I'm into triple so I don't know
what you're talking about. But yeah, so then I it's
always been brewing, like food. And then when I met
my husband, we did long distance for six months, and
thing that we bonded out was like eating. And every
time he'd visit me. You know, I was twenty three
at the time, so it was a lot. I didn't
have money, so he'd visit me more often. So I'd
always cook for him as like just show him that
I appreciate him visiting me. And we saw each other
(28:51):
every single weekend for six months until you know, I
was young and dumb. I moved up to San Francisco,
but youth him. But essentially, the food was always brewing.
It was kind of like and that sort of awoke
in my love for making food and sort of like
being WHOA like I can actually do this, and oh
I do this because I.
Speaker 2 (29:05):
Actually like care for people.
Speaker 3 (29:07):
I'm like, oh my god, I have a heart, like
I want to cook for others, Like I'm not I
don't have a black heart.
Speaker 2 (29:14):
So that was brewing.
Speaker 3 (29:14):
But then after I graduate, that was when I sort
of had my epiphany because I was like, well, I'm
not a good therapist in the sense that I have
a hard time sitting in that space as a therapist.
And I respect therapists, like we have a therapist for
our relationship, and I think everyone should have a therapist.
There's a total shortage of therapists, you know. And so
I was like, what do I really want to do?
I had this moment. I was like, I'm still young.
What do I love? I love cooking? Why don't I
(29:37):
try my hand at this and see if I can
do it? And so I actually like locked myself in
the kitchen for like another six months because I couldn't
do any more schooling because I was I already just
was doing like simultaneous master's degrees. So I came back
to culinary school. So I just locked myself in the kitchen.
I was like, yih, I can do so I can't.
And then after I finished that and I started my
private chef company called The Delicious Cook. I actually my
first clients were just these two gay this older gay
(29:59):
cup both that you know, my husband always jokes that
they probably wanted to like they wanted I wanted my
apple pie and salad, and so they hired me. And
I am so grateful to them because well they First
of all, I did not give them apple pie and salad.
Speaker 2 (30:14):
I didn't have to.
Speaker 3 (30:14):
You know. They were amazing, perfectly lovely. And that first
event lasted for like five hours. They were supposed to
eat at seven, They didn't eat until like eleven because
I was still cooking. And ever since, I learned everything
I needed to know from that one. They know, they
were so gracious. Yeah, they were drinking so luckily, thank
you for alcohol, you know, that saved my ass. But
(30:36):
ever since that first event, I was like, I'll never
make this mistake again. And then my business kind of
just kind of took off.
Speaker 2 (30:43):
You know.
Speaker 3 (30:43):
They even tipped me, and I was like, I did
not deserve this. I don't even deliver it be paid.
Speaker 2 (30:47):
I'm like, this should be on the house.
Speaker 3 (30:49):
Yeah, and so I did that, and around the time
I was like, oh, like food TV seems fun, you know,
And I got my first show when I was thirty.
Didn't know what the fuck I was doing. But it
was like such a great time then, and like seven
years later, I have my cook my first cookbook, and
for me, it's like this is a huge dream of
mine because I pitched it multiple times. It wasn't just
like the first time I wasn't offered a book, you know,
(31:10):
it was like I had to really work for it.
And then I finally landed on like the perfect editor,
the perfect publisher, and I got to make the exact
book that I wanted to And not only that, I
got to make it during the pandemic, which honestly was
such a blessing because I just got to stay at
home and I shot everything in the book, you know,
my husband shot all the photos that I couldn't take
(31:31):
of me. And it was just sort of like this
like project that we did together, and it came out
exactly how I wanted it to come out.
Speaker 2 (31:38):
So amazing. Yeah, I'm like congratulation.
Speaker 1 (31:41):
Because it's I'm not going to say the word journey
because I was about to say, but no, but your
your pat's interesting because you started cooking. I'm curious in
that the first six months when you when you you
said you locked yourself in the kitchen.
Speaker 2 (31:52):
Yeah, what kind of food were you cooking everything? Were
you cooking culturally? Were you cooking just anything? You technical? Tech? Cool?
Going to I was going to a technical town. It
was kind of like technical, technical town.
Speaker 3 (32:05):
But keep in mind, I'm not a serious chef and
I'm not super technical in my method. I just wanted
to know I can do it if I need.
Speaker 2 (32:11):
Just wanted to visit technical. You don't want you don't
want to know to move there, going back to like
I don't know technical, Yeah, but.
Speaker 3 (32:19):
I just don't think food is that. It's ultimately it's
like does it taste good? Like, does it taste good?
No matter how you got to that delicious dish, I
don't care how you got to it. If it tastes good,
it tastes. So that's how I feel. I know a
lot of chefs can be really like sticklers. I know
that's not how it's done, But I.
Speaker 2 (32:35):
Think that's that comes from within.
Speaker 1 (32:36):
That's some unresolved trauma or some kind of like unresolved
issue that you have as a as a cook or
a baker, a chef. If you're like, you know people
that cut a loaf of bread open, You're like, well,
my crumb structure could have been like.
Speaker 2 (32:47):
Dog, does it taste good? Can you toast it? Can
you put it?
Speaker 1 (32:49):
Can you put butter on the bread and share it
with your family? Then what you're talking about it delicious.
So we visit technical town and then we leave.
Speaker 2 (32:56):
Correct, because you got to learn some stuff.
Speaker 1 (32:58):
You got to go behold on. Let me what they're
doing in tech go time right now, they got this
new flow. Okay, got it exactly. You need to know
what's going on.
Speaker 3 (33:05):
Yeah, but you got to also like forge your own
path and build your own village.
Speaker 1 (33:10):
We're gonna take that sound by Ronnie who says you
must forge your own path, build your own village. We'll
be back after these messages from our sponsors.
Speaker 2 (33:34):
Hey, it's Brian again.
Speaker 1 (33:39):
I saw a quote that stuck with me and I've
been I've been waiting for this moment to dive into
it because it's really interesting. You said you had to
hold intersectional identities and it's always been a work in
progress for you, and I wanted to dive into that
because and you know, I wanted to start with like, okay,
like what were you cooking when you started?
Speaker 2 (33:58):
Where are you at now with your book?
Speaker 1 (34:00):
And how has this like intersectional identity issue been a
part of that whole process?
Speaker 2 (34:05):
Yeah, totally.
Speaker 3 (34:06):
Well, intersectionality is kind of like the name of the
game in my life because I feel like I embody
so many different things, and in a way there's like
different pressures to sort of live up to sort of
being a representative of these different identities of mine. What
happened with this book was as I was making as well,
and I kind of came to this realization even before
the book. But this book is sort of a fruition
(34:26):
of my realizations. But it's really just like the fact
that I'm Asian but I'm also American. I'm also gay,
and I'm a chef, but I'm also like I would
consider myself also more of a cook, you know, but
and like I take food seriously, but I'm not serious
about it. I Mean, it's all these different like juxtapositions, right,
but the main ones are, you know, being Asian, being American,
(34:47):
being gay. They all kind of like collide with each
other because like, how can you be Asian and American?
Well you can because I was born here. I'm straight
up American. It's like you know the apple pie reference.
It's like I love apple pie, but I also love
my Asian food and like the food that I grew
up eating, and the book is sort of a representation
of that because it's not straight up Asian cuisine and
(35:08):
it's not straight up American cuisine. And I wouldn't say
it's Asian inspired, and I wouldn't even say it's Asian fusion.
I would just say it's the way I eat. I
don't necessarily say you can put a label on it,
because it kind of embodies so many different things, you know,
it's kind of like did my mom make it like this,
or like does she try to make it more American
or does she just straight up make an American dish.
Some of it's inspired by my travels, so it's not
(35:29):
even Asian at all. It's just the way I like
to eat. And I think the recipes are I think
the way a lot of people nowadays eat, you know,
like I think our generation, even my parents' generation, they
like sort of this melding of cultures and cuisines. And ultimately,
like people are kind of obsessed with the word authentic,
but you're kind of like, what does that really mean?
Speaker 2 (35:47):
I mean, it only.
Speaker 3 (35:48):
Applies really to yourself, like are you authentic to yourself?
Be your authentic self. But other than that, I don't
think it applies to food per se anymore.
Speaker 1 (35:55):
Yeah, it's hard to put something that you make into
a box of quote unquo authenticity because you're you, You've
only lived.
Speaker 2 (36:03):
Your life, right, So it's it's exactly.
Speaker 1 (36:05):
I like, how you're really aware of this by the
way you're but you know, this is your first book
and you've worked it, but like you're you're you're totally
aware of exactly what this book represents. That it's basically
an extension of yourself as not just a.
Speaker 2 (36:17):
Cooker a chef, but as a person.
Speaker 1 (36:19):
Totally right, And that's something that I've learned along the
way as well. I'm like, oh, I didn't realize that
there was not many other like black artists and Baker's
or you know, Afro Latinos.
Speaker 2 (36:28):
And blah blah blah.
Speaker 1 (36:29):
Like I was like, I get it, you know, but
when people say, oh, like a Hispanic chef, most people
think about Mexican chefs, you know, most people put Mexican
cuisine in this pedestal. So I wasn't really like so
many different types. It's like there's so many different types
of latinos Man. There's black ones, there's white ones, right,
there's in between ones totally. There's Chinese in Honduras, there's
(36:50):
a whole Chinese. Bro I met this Chinese cat that
spoke better Spanish, parents.
Speaker 2 (36:55):
Straight and brot. Yeah, like it was. It was nuts.
Speaker 1 (37:01):
But you know, I love how you're really in tune
with this. I feel like you're just getting going, you
just about to take off.
Speaker 2 (37:07):
Oh well, thank you, thank you. Yeah.
Speaker 3 (37:09):
I think it's it's been a long journey path ever
you want to say it. Oh God, I'm going to
ruin that word for everyone, but that's okay, it should
be ruined. Bachelor has started it, but it has definitely
been a lot, and it's still a process. Like anyone
who tells you like I'm there, like I know exactly
who I am is lying to you because you don't.
It's a process. It's constantly changing. I think the goal
(37:32):
is to come to the acceptance that you will never
know who you are, you'll never find the answers, and
that's where you want to be because then I think
ultimately you just kind of accept this sort of like
mystery conundrum of what your identity in life is because
it is constantly changing it does, you know what I mean?
Speaker 2 (37:49):
And the media, the media sways it too.
Speaker 1 (37:51):
I don't know if you've ever felt more or less
empowered based on what's going on in the media at
a certain time. It's like, I feel more empowered to
be Afro Latino than ever because everybody's on board with
it all of a sudden. But when I was growing
up being called N word every day and knowing, you know,
like I was not empowered at all. I was like
I was trying to be white, right, I was trying
to be more of a white assimilate more. But now
(38:13):
I feel very much like, oh, hell yeah, I'm I
guess you should.
Speaker 3 (38:18):
You should own it, you know what I mean, because ultimately,
you can't be anybody else and you can't change the
color your skin. No, but the book itself is not
a serious book, you know. I think the recipes are
serious in the sense that they're like legitimate recipes. But
the book Vibe is supposed to be bright and fun
and silly and goofy, and the stories are fun, you know.
I'm not like diving into sort of my mental breakdown.
Speaker 2 (38:38):
You're not in technical town. I'm not in techno, not
in technical I left that. Listen.
Speaker 1 (38:44):
We don't play with technical town. That's the takeaway of
this whole podcast. All right, the book's amazing. Before we
let you go, we got a couple of other things
here at Flaky Biscs that we love to do.
Speaker 2 (38:53):
All right. I don't know if you're prepped for this,
but we have a flaky game. I love flaky game.
We gotta you like flaky games, like games, flaky games. Oh,
I love that. Just not flaky people, yeah, no, just
not flaky people. Yeah.
Speaker 1 (39:07):
All right, we're gonna play a little game. I'm trying
to keep it lighthearted.
Speaker 2 (39:10):
All right. It's about pies, Okay. I love pie, all right,
I already established.
Speaker 1 (39:14):
Although I'm not sure if you loved mine, but no,
I do love it. Just keep eating ook, hey, guys,
I just I just forced them to take another bite.
Absolutely really delicious it, guys.
Speaker 2 (39:26):
It does taste good. Yeah. I normally don't get pies
at this time of day though. I normally pies up
like mid no.
Speaker 1 (39:31):
Oh, so wrap it up like a rapper, yeah, wax wrapper,
and then open that up and watching one's.
Speaker 2 (39:38):
Watching like ten people watching. I'm like, no, all right,
so we're gonna get into some multi choice here. I
love I'm putting you on.
Speaker 1 (39:47):
Yeah yeah, yeah yeah, all right, welcome to the pie quiz.
We're here, Ronnie Woo, and we're gonna get going. Who
got the who wants to be a millionaire?
Speaker 2 (39:55):
Baby? You know the music? They're like, yeah, yeah, you
gotta kind of you to lower it though the custom soundtrack?
All right, Ronnie? When added to dough, what will guarantee
a flaky crust? Is it vinegar? Is it red bean paste?
(40:15):
Is it cold butter? Or or is it hard seltzer.
Speaker 3 (40:20):
Well, let me just walk through my reasoning for my choice.
It's not red bean paste because that would just weigh
it down because beans, I think are generally dense. It'll
create a dense pastry. Vinegar will keep it moist. And
then the what was the last choice? Hard hard seltzer
I think is used more in like well, heart seltzer
with alcohol in it, you can use that alcohol will
(40:41):
also kind of keep it light and moist. The butter
minor standing is that if you put butter in it,
cold butter, it will create steam and it will create
layers and air pockets in your dough, and thus you'll
have a nice flaky crust that way.
Speaker 2 (40:54):
A right, yes, yes, thank you.
Speaker 1 (40:58):
Cold butter is what will get you a flaky crust. Congratulations,
you got question number one correct. We're moving on doing
another pie. You gotta finish the first one to come on.
Speaker 2 (41:09):
Which of the following is controversially actually a pie and
not a cake? Okay? All right? Is it king cake, cheesecake,
carrot cake, or rice cakes? I just purped.
Speaker 3 (41:28):
The pie must be delished. Okay, so king cake is
a cake. Rice cakes are cakes because they have like
flour in them. It's basically, I think anything that's flouring it.
So I would say cheesecake is a pie, yes, because
it's the cheesecake part is a filling.
Speaker 2 (41:43):
But it's kind of shaped like a cake. But the
cheesecake is a filling.
Speaker 1 (41:47):
Absolutely correct. Okay, cheesecakes are actually pies.
Speaker 2 (41:52):
It's the same person who named the red delicious. They
don't know what the fuck they're talking. Don't even get
me started. Here's a question. Which apple sucks? Get rid
of it out of existence? All right? Two more? Two more?
Speaker 1 (42:06):
Which hand pie is most associated with Latin American baking? Okay,
pockets collients, bananas, hot pockets or hostess apple pies.
Speaker 2 (42:23):
Or the first two again. I like how you narrowed
it down. The first one is pockets, collients, pockets, calientes, pockets,
hot pockets, and.
Speaker 3 (42:34):
Panadas because the other two are American as you get,
and then you just said hot pockets in a different language.
Speaker 1 (42:43):
If I can maybe trip you up, You're like, oh,
you know, maybe you got two masters.
Speaker 2 (42:47):
You can't trip me up. I might be jetlagged from Tokyo,
but you can't trip me up. It's like a Peruvian delicacy, pockets, calient.
Speaker 1 (42:55):
And the last one, this one's great bridget found this
really amazing fact. And take this as literally as possible. Okay,
which of these unincorporated communities is named after apple Pie?
Speaker 2 (43:07):
Wait? Wait, which one of these unincorporated communities is named
after apple Pie? Is very business? Is it?
Speaker 1 (43:15):
Hobland, Minnesota? Highness, Massachusetts like a Hyaenus. Okay, not, it's
not a low it's not sober, it's a Hiatus or Pietown,
New Mexico.
Speaker 2 (43:32):
There's only three choices. Yeah, apparently there's no fourth choice.
Speaker 3 (43:36):
High Town, New Mexico, Hyaenas. And then the other one
was Hobland Hobland. Yeah, I'm gonna get this wrong. I mean,
Pie Town sounds delicious, is all right with Pietown?
Speaker 2 (43:49):
It's pie Town, now, I get it. Take this as possible.
Pie Time's actually right next to Technical Town. We just
drove through both of them. Pithon's a real well, yeah
town which really comes from Technical Town.
Speaker 3 (44:02):
Just so you know, is not real shit, Brian, I
just start just started that community incorporate, community incorporate.
Speaker 2 (44:09):
We about to.
Speaker 1 (44:09):
Create, like, let's go buy an island and call it
technical Yeah, and we could host cooking workshops there.
Speaker 2 (44:14):
It's actually a dopeest but it wouldn't be Technical Town
if we host the world would be fun Town. Yeah.
Oh man, Ronnie, I want to also talk to you
before we let you go. Yeah, I'll be here forever.
We will all be here forever.
Speaker 1 (44:29):
At the end of each episode, we love to at
the end of our episodes talk to our guests about,
you know, organizations that are near and dear to maybe
your heart, things that you do to help improve your communities,
and ways our listeners can get involved. Let our listeners
know about No Kill Los Angeles and why that's important
to you.
Speaker 2 (44:47):
Yeah.
Speaker 3 (44:47):
So there's two organizations, No Kill Los Angeles and KLA
No No, No, don't worry about an SBC A LA,
which is also another dog and cat shelter, animal shelter. Really,
so as much as I love people, I feel like
animals are always just better. Like animals are in my jam.
I have three dogs, some fish, and a turtle, a
random turtle that I've had for fifteen years. It's going
to outlive me.
Speaker 2 (45:08):
I probably like overly love my dogs, probably more than
normal people.
Speaker 3 (45:12):
But I just think they're just so pure and so,
you know, no shame to anyone who purchases their dog,
but I think like there's so many dogs now that
need rescuing, and there's so many cute ones. What I
love about like rescue dogs is that they're all like unique,
an individual.
Speaker 2 (45:25):
They have random trauma that you discover like a year later,
like oh, Gig doesn't like brooms.
Speaker 3 (45:30):
Yeah, And I sit down with them and I'm like,
tell me what happened in your past, tell me more,
how does it make you feel? And also I just
think like with No Kill LA's it's a great shelter
because it's called no kill because they won't kill them
until they're adoctor. They won't kill them until they're a doctor. Wow,
that is not what I meant. Like, they won't kill
them at all, not even when they're a doctor. Once
(45:53):
you want that one, they'll kill it right in front
of you.
Speaker 2 (45:57):
Child. Don't cry, be tough. That's how they train the kids.
Stop crying a little bit.
Speaker 3 (46:04):
It's more so they won't the dog will never sort
of be euthanized. And so if some people are skittish,
like my husband is kind of skittish about like actual shelters,
because you look at them and you're like, some of
these dogs are going to be euthanized. If you go
to NKLA, you know that all of them are going
to be rescued no matter what. Yeah, and if they're not,
they're going to stay there, you know. And they have
these like nice kennels and they get played with and stuff.
(46:25):
It's a really nice facility. But once you adopt one,
you know another one will replace it. If the sort
of idea that you can't save all of them, but
you can at least save one or two or three,
like me, you can adopt them. And so I just
think there's so many dogs that need adopting, and so
like why not. I just think it's a great cause
and I just always encourage people to adopt. I try
to get everyone to get a dog. I'm like, just
(46:46):
know it's a commitment, because it's like I always remind people, like,
you know, I'm a huge dog advocate, and you know,
during the pandemic, a lot of pill had adopted dogs,
and I adopted a dog in the pandemic, but I
sort of knew what it entail and a lot of
people adopted it for like this temporary compannion shit. So
now now they're like and then I brought them it's
pissing me off, Like I'm just like, what the hell
are you thinking? Like did you think the dog was
(47:08):
gonna live for two years? Like, no, it's a ten
to fifteen to twenty years sometimes commitment. And the thing
is like you're the whole dog's world. The dog only
knows you in that house that you guys live in
an apartment, and it's really important. So I always remind
you to a dot, but also know that the commitment
is ten to fifteen years. But it's so rewarding because
they're amazing. I don't know, do you like dogs bread
(47:29):
we have we both have rescues.
Speaker 2 (47:31):
Oh good, I have Okay, Yeah, gg came from Hialia, Florida.
Speaker 1 (47:35):
She's like kind of a pit mix and she was
most likely used to breed pit bulls for whatever reason
people do.
Speaker 2 (47:40):
But she's super sweet.
Speaker 1 (47:42):
And Odie Bridget gotten Colorado. His name was CJJ.
Speaker 2 (47:48):
Sometimes you gotta sometimes you gotta change their names. Yeah, yeah, yeah,
sounds a little scared, but.
Speaker 1 (47:54):
It did some all right, So let our listeners know obviously,
So you know, how can we support no Kill Los Angeles?
Obviously if you're going to get a dog, this would
be a great place to go. And in terms of
the Society for the Prevention of Cruelty to Animals, is
there like the donation volunteerers.
Speaker 3 (48:07):
Or yeah, and it doesn't have to be NKLA or
you know, you know, SBCLA. It can be any sort
of dog rescue organization, like you know, they can all
use money for dog beds and dog food and stuff.
So it's if you can't adopt the dob you know,
I know, they're so cute. Dog beds are so cute,
g and od.
Speaker 1 (48:26):
So their beds are on each side of the bed
and like they just like keep switching beds. Yeah they Yeah,
some days like Gig will be on her bed and
some days like Odie's on.
Speaker 2 (48:33):
Her Any dog beds are cute for some reason, they are.
They start to smell after a while.
Speaker 1 (48:38):
Yeah, but we'll have that information for our listeners in
the show notes. To make sure you can get involved.
Ronnie Wu my dog, no pun intended.
Speaker 2 (48:47):
I don't care. I could be your dog.
Speaker 3 (48:48):
I love.
Speaker 1 (48:48):
It was an absolute pleasure to chat with you. Thank
you so much for coming to Flaty Biscuits.
Speaker 2 (48:53):
Thank you for having me. That was such a joy. Thanks,
thank you all so much for listening to today's episode.
If you like Flaky Biscuit, you.
Speaker 1 (49:04):
Already know what to do. Make sure that we are
the number one food podcast to have ever existed. Leave
us some reviews, leave us some ratings. If you want
my hostess inspired apple handpie recipe, find it on shondaland
dot com. And of course, as usual, I want to
know how it goes. Tag me at artists and Brian,
tag Ronnie that's at Ronnie c Wu and tag Shondaland
(49:29):
we really want to see your process. Make sure that
you're tagging us and send us messages. Leave us comments,
get into the discord to talk to me. Let me
know if y'all can make the wax wrapper, because.
Speaker 2 (49:39):
I did not.
Speaker 1 (49:41):
I make sure you go grab Ronnie's book did you
eat yet? Out now wherever you get your books. And
here's a little tip in terms of making this handpie.
Roll the crust a little bit thick so that you
can get that nice mouthfeeld that's reminiscent of the host's pie.
Speaker 2 (49:56):
All right. If it's too thin, might break apart in
the oven. So that's my lib tip. But you know
you already know what it is.
Speaker 1 (50:02):
Man.
Speaker 2 (50:02):
I feel free to do your own things, and.
Speaker 1 (50:05):
Don't forget to check out SPC A l A dot
com and NKLA dot org, where you can adopt or
donate to save a pet today. You can find all
the links and social handles I've mentioned in the show
notes for this episode. Flaky Biscuit is executive produced by
Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and Gabrielle Collins.
(50:28):
Our creative producer is Bridget Kenna and our editor and
producer is Nicholas Harder. With music by Crucial recipes from
Flaky Biscuit can be found each week on shondaland dot Com.
Subscribe to the Shondaland YouTube channel for more Flaky Biscuit content.
Flaky Biscuit is a production of Shondaland Audio in partnership
(50:49):
with iHeartRadio. For more podcasts from Shondaland Audio, visit the
iHeartRadio app, Apple Podcasts, or wherever you listen to your
favorite shows.
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to Flaky Biscuit, where each episode we
are cooking up delicious morsels of nostalgia.
Speaker 2 (00:17):
I don't love that.
Speaker 1 (00:20):
These are meals and recipes that have comforted and guided
our guests to success. That means that each episode I'm
creating a recipe from scratch and literally hand delivering it.
Speaker 2 (00:30):
To my guests. I feel so honored these recipes.
Speaker 1 (00:33):
I hope that you are also making at home and
maybe even giving me advice on where I went right,
where I am I wrong, what could I have done better?
As if y'all know I'm just playing, I think that
food plays such an important role in our lives. You know,
I'm sitting here in a room full of people, and
I guarantee you everyone in this room is thinking about food.
My name is Brian Ford, and I have someone very
(00:54):
very very very warm and amazing and special by the way,
who greeted me with one of the best hugs I've
ever received in my life. My guest today is an
accomplished chef and TV personality celebrated by fans and peers alike.
For his creative global cuisine with his signature cooking style, charisma,
and infectious sense of humor which I ain't gonna lie.
(01:14):
I had that written down, infectious sense of humor, and
I was I will see about that.
Speaker 2 (01:17):
But you've done funnier than a mug of pressure. Well
they'll see, they'll see.
Speaker 1 (01:24):
He has captivated audiences and built a loyal following across
the social channels. And not only that, my man's got
a background in marriage and family therapy. So, babe, we
might need to have a little sidebar get or chat
during whatever, or chat during meet my impressive, amazing guest
chef Ronnie who welcome to Flaky this guy.
Speaker 3 (01:45):
Thank you for having me. That was the best intro ever. Yeah,
Like I feel we've been best friends for like years
and I just met you today.
Speaker 2 (01:52):
So where'd you come from? You jetlag? Yeah?
Speaker 3 (01:53):
Randomly, my family planned this very last minute trip to Japan,
and I rarely saw them get to like just go
on trips with just my sisters and just my parents
because you know, I'm married and one of my sisters married.
There's three kids and I love them to death, but
you know, when the kids go, it's always like them.
It's about them. So it was really nice to just
be with us adults and like actually like talk to
my sisters without interruptions.
Speaker 2 (02:14):
Yeah so you had to jump at that last minute
trip man, Yeah, totally.
Speaker 3 (02:17):
It was a long flight for like five nights. Yeah,
oh yeah, four days and five nights.
Speaker 2 (02:21):
Damn that man went to Japan for for a couple
of days. Yeah.
Speaker 3 (02:24):
I love my family though, and like the thing with
our family is like all we do is eat. Ever
since we were young, like make parents with plan trips
around places that were like foody places. There was always
very much like what are the restaurants? They're like what's
the food? Like if it's not good, we're not going
to go. They weren't like where are the temples? Where
are the shrines? Like where's the historical sites? It wasn't
like that. It was like where's the food? Yeah?
Speaker 2 (02:46):
Yeah, yo, I'm you already know. I'm the same way man.
Speaker 1 (02:48):
I don't like to play in places they ain't got
no good food, right, hey, no disrespect, hope no one
to hear is German?
Speaker 2 (02:53):
But like Germany?
Speaker 1 (02:55):
No, like you cool? But like, bro, where was the
food at? Like where was the seasoning?
Speaker 2 (03:00):
Totally oh totally.
Speaker 3 (03:01):
I can't even tell you. Like, there's some European countries
which I won't name.
Speaker 2 (03:05):
You don't want to join me in calling out a
whole country and shitting on No, I don't want them
coming for me. I don't know what's kind of been
don they'll have on me, because seems like it could
be German, but you're not. Fuck damn it all right,
Bryan's just defended one German in our in our room
right now. Oh man, I feel so bad because nig
(03:28):
is my dog.
Speaker 1 (03:28):
Nick is the audio producer here at Flaky Biscuit, and
I think I owe him a lot of biscuits. Anyways,
talk to me about the food in Japan, and I've
never been so like, what you gotta go?
Speaker 3 (03:37):
Well?
Speaker 2 (03:38):
I got a shellfish?
Speaker 3 (03:38):
Alogy Oh okay, well then you definitely I should still
need to go. And there's other things in shellfish?
Speaker 2 (03:44):
What about the dashi is not you know what I'm saying,
LIKESHI isn't that made with seaweed? But is it used
in I think it has shrimp? Uh? Fuck me, man,
I should know this too. I was just there. Both
both of us should know that I'm.
Speaker 3 (03:56):
Not Japanese though, I'm Chinese, so technically I am you know,
not oblig to know that.
Speaker 2 (04:00):
Yeah, well, I guess.
Speaker 1 (04:01):
Like my point is like a lot of things have
traces or remnants of like oyster shrimp within the cuisine,
even if it's you know, a rice dish or something.
Speaker 2 (04:09):
So I get scared totally because what happens? Will you die?
Really you'll just like vanish into thin air. That's probably
what Nick wants right now.
Speaker 1 (04:17):
But so, what was the best thing you had on
your troop?
Speaker 3 (04:21):
The thing is I am a voracious eater, and I
eat an insane amount of food. Like people look at
me and they're like, oh, you don't eat, and I'm like, no,
I eat for like four people, no joke.
Speaker 2 (04:32):
Like the first night, I ordered three bowls.
Speaker 3 (04:34):
Of ramen and with the waitresses like it's like four
hundred grams, I was like, I don't know what that means,
but I'm still gonna eat it all. Scarf down three
giant bowls of ramen, and I think the waitress was horrified.
But I would say, speaking of that, I think the
best dish that I had there was the Oudon.
Speaker 2 (04:51):
Just like the general blanket Oudon State.
Speaker 3 (04:53):
I think, So, yeah, every udh and dish that I've
had there is always on point. The noodles are thick,
they're chewy, they're slightly bigger than the noodles that you
find in America, and they're fresh. You can just taste
that they're fresh and they've just been like handmade, and
it's so delicious, you know, aside from like the fresh
fresh sushi that you can get there at the fish market,
I would say the oudon is my absolute favorite.
Speaker 1 (05:12):
That's a hot tip and udan won't kill me, so
I should be able to go and enjoy it.
Speaker 2 (05:16):
Don't get the water with the shrimp on it.
Speaker 1 (05:18):
Yeah, yeah, man, listen, So you have a cookbook. Before
we jump into the flaky goodness and we explain to
our listeners what you have me making this episode, I
want to hear a little bit about your cookbook real quick,
because I know you you seem a little anxious about it.
Speaker 3 (05:32):
Yeah, I'm anxious about but I'm more like anxious about
eating your apple pie. That sounded very That sounded really
naughty for.
Speaker 2 (05:38):
Something You're anxious about eating my pie.
Speaker 3 (05:40):
Yeah, I am very anxious about it. There's always so
many pies that I'll eat.
Speaker 2 (05:46):
Hey man, listen, we've all eaten a pie or too.
Speaker 3 (05:49):
You know what I'm saying, Salads are good too, you know,
like I think salads are really yummy, so I like
to bounce it out with pie and salad.
Speaker 2 (05:57):
You got any salads or pies in your book?
Speaker 3 (05:59):
I So my book is called did You Eat Yet?
And as I've been telling people about the title and
what it's called, a lot of people have actually been
really able to relate to it. But for me personally,
it was actually based off of something my mom just
says to me all the time. I hear a lot
of like my Asian counterparts saying like, oh, you know what,
Asian people don't really express their love that well. You know,
they don't say I love you, And it's very sort
(06:21):
of a I wouldn't say unemotional because I feel like
over the years my parents have learned to be a
little bit more emotional, but instead of like saying I
love you, a lot of them my mom is always.
Speaker 2 (06:30):
Much did you eat yet?
Speaker 3 (06:31):
And in Chinese she goes nisik jofon may, which directly
translates to have you eaten rice yet? But rice also
translate to like dinner, so it's like have you eaten
dinner yet?
Speaker 2 (06:39):
So it's always may.
Speaker 3 (06:42):
Yeah, I'm like slightly semi fluent in cantonies, and no
one ever guesses it, not even when I go to
like overseas, to like Hong Kong, where they speak canties
or they always.
Speaker 2 (06:52):
Talk to me into English and I'm like, do I
look like a white person? Yeah?
Speaker 1 (06:56):
I speak Spanish, But as soon as they hear my
American accent, they're like, I didn't go then, yeah, man,
I speak it. Man, I understand it.
Speaker 3 (07:03):
Is that offensive to you when they say that, I'm
so yeah, You're like, I speak two languages. I mean
that's more than you could say for so many people.
Speaker 2 (07:11):
Yeah, I can't. I can't argue with them. I am
pretty good Ino, but you can speak Spanish like fluid.
I'm wow, it's so sexy. I don't know what you've
just said. What did you just say? Yes, yes I can,
Yes I can do it. But so yeah, it's called
did you yet?
Speaker 3 (07:25):
And when I was telling people about the title, they're like,
you know, whether they're Asian or even Jewish like Italian,
like anything that's very like people relate to. Because I
think a lot of people, I think you would understand
this too. It's coming from like a family of food
and just being a food lover. You just want to
feed people, right. I think it's sort of a universal language,
like food is my love language in a way. I
(07:45):
have a lot of love languages, but food is one
of them. Yeah, And to show that I care for people,
I cook for them.
Speaker 2 (07:51):
I love that. But I also really like the validation
of people eating my food and like that's so good.
Speaker 3 (07:56):
Yeah, man, you know, if I don't get that, then
I'll never cook for you again. Make sure you say
it to me or else you'll never ever ever get
my food.
Speaker 2 (08:04):
Hey, hey, dually noted, do you understand what I'm saying? Winged?
Speaker 1 (08:10):
So we're you know, you know, we're talking about love languages.
We're talking about cooking or baking. What did you have
me bake or cook for you?
Speaker 3 (08:17):
So when I was younger, my grandmother would when we
go grocery shopping, she'd always like get the main groceries,
and then we'd always go down like the baked goods
asle you have like the fresh stuff, and then you
have like the processed stuff, you know. And there was
these little pies, these hand pies by Hostess that came
in like wax paper wrappers, and it came in like
different flavors, like grape, which is always kind of strange,
(08:39):
and they're like custard like cherry. But apple was what
I always got because it had like chunks of apple,
although it was like super gelatinized and super sugary, and
it was always like a treat and they were really inexpensive,
and so my grandmother would always pick up a couple
and my mom would start doing it too, And growing
up as an Asian kid in America, you're kind of
like always wanting to fit in, and I think food
(09:03):
was also a way of fitting in as well, because
you know, my mom obviously would pack me different types
of lunches than the other kids at school. So whenever
I got something that was very American, such as these
apple pies, these like hand apple pies by Hostess, which
is like hands down Americana.
Speaker 4 (09:20):
Twinkies and bro stuff like that are the best bakery
of all time in the whole universe, in all of
baking history, Hostes easily ranks in the top three.
Speaker 3 (09:30):
So yeah, they definitely make delicious things and iconic things too. Yeah,
and they still make these pies to this day and
every time I, you know, will let myself eat one.
It's very nostalgic for me because I think of my
grandmother who did pass away last year.
Speaker 2 (09:44):
Yeah, it's sorry to hear that. Yeah, it's unfortunately had
a really full life.
Speaker 3 (09:46):
Though my grandfather had died in twenty fifteen, it's like
a fe years back, so she had been alone for
a little while, and I think the pandemic really did
her in a little bit. I think she was ready.
So she celebrated her last birthday with my family and
she died that same night. So it almost felt like
it was like she got her last raw, she got
to eat some cake, she spent it with my entire family,
(10:07):
and then she passed away. So not to be a
I'm sad that she's not here, but I'm also happy
she I think she's with my grandpa now, and.
Speaker 2 (10:15):
Yeah, she definitely is with your grandfather life.
Speaker 1 (10:17):
And I hope that what I made for you today
can bring I mean, these are tough shoes to fill.
I mean, this nostalgia that you have is very very
close and personal to your heart.
Speaker 2 (10:26):
So don't fuck this up, Brian. Pretty much. Yeah, I'm
gonna have really bad memories.
Speaker 1 (10:30):
After this, we're dancing around the fact that if I
messed this up, I might ruin his memories with his
uh my grandmother.
Speaker 2 (10:39):
You might have to cancel flaky biscuit.
Speaker 1 (10:40):
Wait, so what When Bridge and I were doing research
about this, there's like deep, deep hostess like stuff that
sounds very dangerous and it's actually not dangerous and dark,
but it's kind of weird because they used to do
the promos and commercials with like Spider Man and stuff
like that.
Speaker 2 (10:54):
Did you ever know?
Speaker 1 (10:55):
Did you ever note the Ninja Turtles had a specific
hostess pie they did, and they did a whole ad
campaign and they were like green, right, could you imagine
eating a green hostess pie?
Speaker 3 (11:05):
I mean, I'm sure at the age that I was
when my grandmother first started, I would think it's cool.
Speaker 1 (11:10):
But you were just getting the regular regular, getting a
regular regular, Like, describe a hostess apple pie to me, man, Like,
you know what I'm saying. So I grew up in
New Orleans we had Hugh big spies. I don't know
if you know about spies.
Speaker 2 (11:21):
Is that like a hostess there smaller, It's a smaller.
That's exactly what it is.
Speaker 1 (11:25):
Ron but you know, I know that sensation when I
used to eat one. Like, I want you to tell
me and the listeners the exact romantic specifics behind what
it feels like to have the hostess pie.
Speaker 2 (11:37):
Open it up and take a bite. Okay, I want
the deats. Okay, gosh, you want all the deats. I
want all the nasty deeps.
Speaker 3 (11:45):
I don't know if they're nasty, but you know, in
this case, it's very clean. So I love them because
I don't know what it is and I can't necessarily describe,
but there's something about the wrapper that I love. It's
very strange, but it's like a wax paper. Yeah, it
feels like they're homemade, but I know they're not. They're
made by a giant machine. Maybe at one point they
were by like missus hostess, but like I think you know,
(12:07):
at this point they're mass produced. But something about the rapper,
the way it feels and the way it sounds.
Speaker 2 (12:11):
Hey, can you go wrap that pie for me real quick?
Speaker 3 (12:14):
Because like I'm asking you about the podcast high quality
wrapper and it's just like I don't know what.
Speaker 2 (12:21):
It's easy to.
Speaker 3 (12:21):
Open, so I'm not like struggling and like some plastic
I don't know why I keep talking about the rapper.
You wanted the dto wrapper imagine.
Speaker 2 (12:29):
Not alone. Actually, there was like a ton of blogs
that we're talking about, just specifically the rapper. Really. Yeah, okay,
I'm not a big weirdo. You're not a big weirdo.
But what we should do is approach host us to
make like a special Ronnie Wu rapper. Rapper. Yeah, anyway,
proceed please.
Speaker 3 (12:44):
So once you get to this amazing perfect rapper and
you open it, the pie itself is like gorgeous for
some reason, It's like perfectly glazed. You know, some glaze
looks gross for some reason. The hostess glaze it covers
the entire pie. You don't get like little spot of
unglazed dry crust. That's the worst. It's the worst.
Speaker 2 (13:04):
Bride. Hope you didn't do that. I'm over here looking
towards the corner to see what my like. I don't
remember how Okay, So.
Speaker 3 (13:12):
Every bite is like, you know, even the crust like
because you know, like hand pie is there's like a
thicker part where it's just crust and no filling. But
even then that's good because it's glazed and the glaze
is like not too thick, not too thin, it's like
just right like Goldilocks. And then the inside is this
really fake apple pie filling. There's little bits of apple
(13:33):
pie that have probably existed for like fifteen years already.
Speaker 2 (13:36):
Yeah, it's like a so starter exactly like.
Speaker 3 (13:41):
Apple grows a little more and then you get more filling,
but it's like little bits of apple pie. It's like
super thick and gloopy, kind of like the canned apple
filling that you can buy. Yeah, it was sweet obviously,
so as a kid, you love it, and it was
just it kind of like had this really smooth mouthfeel,
you know when you combine it with the perfectly glazed
crust and then like the really sweet, fakeish apple pie filling.
(14:05):
I don't know it just because like you know, I
like apple pie, but sometimes apple pie filling can be
too apply, like too.
Speaker 1 (14:12):
Organic to organ with the farm fresh and like you
know what I'm saying, natural sugar and all that kind of.
Speaker 3 (14:18):
Totally and I'm not against that, trust me. Like day
to day eating, I'm very much like, let's do the organic,
let's do the far fresh stuff. But with like treats,
I just want it to be a treat. You know
what I mean, Like when I'm eating desserts, I don't
want to go for the gluten free seff, chase.
Speaker 2 (14:35):
Us out of here.
Speaker 3 (14:38):
You give me the full butter, the full gluten and
filled stuff, you know, even if it makes me die.
Speaker 2 (14:45):
That's the last part I want to take.
Speaker 3 (14:46):
You know, I don't want to be going out on
a gluten free like whatever it is nowadays.
Speaker 2 (14:51):
So no offense to anyone who lives like that. No offense.
Speaker 1 (14:54):
Listen, listen to our listeners who are gluten free. I
love you, I respect you, We respect you. We have
gluten free recipes, and you know we want to take
carry all too. We do genuinely care about you.
Speaker 2 (15:08):
Don't go anywhere. We'll be right back after this. All right,
all right, let's just jump back in.
Speaker 1 (15:25):
So between the nostalgia involved with this dish and the
way you just described a Hostess apple pie, I don't
know if I'm gonna make it, man, I think so.
First of all, I think we need to get the
pie over here. The lovely Bridget will be grabbing the pie.
It is not in a wax wrapper. I know I'm
losing points. It's coming on a plate. I know I'm
automatically losing points.
Speaker 2 (15:45):
It's gorgeous. No, this is gorgeous.
Speaker 1 (15:48):
So before you take a bite, I want to I
want to kind of briefly let you know and the
listeners what I did? You already know the recipe is
gonna be found on shondaland dot com. Huh, you already
know what it is. Baby, let's roll, baby. I want
to see y'all making this recipe. Baby, So what I So.
Speaker 2 (16:03):
Here's the thing.
Speaker 1 (16:03):
When I typically make hand pies or pastries in general,
I don't usually I don't make that any pies, Okay,
So if I was to make it a hand pie,
normally I would do it with like a puff pastry
or a like a media luna dough also known as croissant.
Do you describe it is that that's a sidebar, but
(16:24):
basically that's an Argentine pastry. That's okay, similar similar, it's
like a layered flaky typically, yeah, I would typically make
a hand pie with a more flaky, layered, laminated situation
because I'm more experienced with that. So and also, like
when you think about a hostess pie, like you said,
that mouthfeel the crust, it just kind of crumbles and
(16:44):
melts into the mouth.
Speaker 2 (16:45):
It's like, Okay, I gotta make it. I gotta make
it reminiscent of that.
Speaker 1 (16:48):
I can't make something too artisanal because then it's not
gonna be a hostess hand pie.
Speaker 2 (16:52):
You know what I mean. Like if I pulled up
with like this perfect puff pastry, you'd be like, I'd
love it. Trust I would eat it, all of it,
every last crumb.
Speaker 1 (17:00):
So you know, I made the dough very simple, cold
butter and all that kind of thing, and the filling
very simple. I don't know if you have apple preference
in general. I think I used pink Ladies.
Speaker 2 (17:09):
I like pink Ladies. Honey, Chris Gala, we was talking
about well Macintosh, Yeah, Cosmic. You was talking so much
trash about Red Delicious.
Speaker 1 (17:19):
Red Delicious is the worst apple of all time. And
I could have a whole podcast about why it's like ashy.
Speaker 2 (17:25):
It used to be great.
Speaker 1 (17:26):
It used to be the best apple, but then they
overfarmed it and then it became really.
Speaker 2 (17:31):
First apple was it because it was the only apple?
Speaker 1 (17:33):
Flaky facts by Bridget talking about over farm listen, over
farmed or underfarmed, they don't messed it up.
Speaker 3 (17:38):
Yeah, it's like the forest people that just kept reading
with each other.
Speaker 1 (17:44):
It tastes like I don't know, No, it is because
because red delicious apples taste like styrofoam and cardboard put
together under the illusion that it is an apple. Totally,
there's so bad anyway, So appeel these pink ladies, because
you already know you got to keep a nice right
for the ladies. I tossed them in corn starch, sugar,
(18:04):
not brown sugar, pinching nutmeg and cinnamon.
Speaker 2 (18:07):
Then I put it in a pot. Boom boom boom.
Speaker 1 (18:08):
Let it get nice and thick. I didn't want it
to get too dark because I noticed what hosts. Apple
pie is a feeling. It's not that dark.
Speaker 2 (18:14):
It's not that dark. It's like weirdly light colored.
Speaker 3 (18:17):
Bro.
Speaker 1 (18:17):
I've made a lot of apple pie feelings, and there's
never it's not beige.
Speaker 2 (18:20):
Bro. Yeah, it's like a tan color.
Speaker 1 (18:22):
I don't know what kind of red dye number eight,
maybe putting yellow yellow dye number sixteen. Anyway, So I
baked it, and now it's in front of you, and
I think, I think the moment has come.
Speaker 2 (18:31):
We've come a long way from hugging.
Speaker 1 (18:32):
At the door to right now it's time for you
to take a bite and let me know your exact
thoughts and if I'm bringing you back to childhood.
Speaker 3 (18:42):
Okay, I'm super excited. And just for the record, I
just I love it when people cook for me just
in general. So just the fact that you did it
is like special to my heart.
Speaker 2 (18:50):
I appreciate that. I appreciate that.
Speaker 3 (18:52):
But don't fuck it up because my grandmother did just
die and you know you don't.
Speaker 2 (18:57):
Oh boy, oh boy.
Speaker 3 (19:00):
I feel like I should take it from the center, well,
like I should break it in half and eat it
from the center.
Speaker 1 (19:04):
Because that's is that what you would normally do? No,
I'd normally eat it like I'd eat half of it in.
Speaker 3 (19:08):
One But but I'm around humans, so I don't want
to like your animal.
Speaker 2 (19:13):
Don't worry about them. You are an animal, aren't we?
All all right? Oh? Shit, man, super excited? Eat it
from the scent. That's not good. That's not good.
Speaker 3 (19:28):
No, no, no, it reminds me of another apple pie. No,
just to be clear, that is delicious, like absolutely delicious.
The breast is like buttery and flaky, holds it shape
but totally falls apart in your mouth once you eat it.
Speaker 2 (19:45):
Like very tender. Okay, the filling is a little darker
than the hostess. But you noticed why I had to
sneak that line in, right, Yeah.
Speaker 3 (19:52):
But that's why because you don't have all the preservism
shit that hostess paul uses it to keep it on
the shelf for like four years.
Speaker 2 (19:58):
But the filling is delicious, delicious in the right.
Speaker 3 (20:02):
Consistency, like because the apples are not like cooked to mush,
but they're also not like super crunchy.
Speaker 2 (20:09):
They still have a little bit of body. They're still tender.
Do they have too much body? Because I was worried
about that. No, you know what, this pie reminds me
of those It's another nostalgic moment, another.
Speaker 3 (20:20):
Nostalgic moment, but a less moment because it was a
more of a moment with my mom.
Speaker 2 (20:24):
But the apple pie.
Speaker 3 (20:25):
Is a McDonald's and that's a compliment too, because it
needs to be heated up and then it would be
straight up like, okay, apple pie at McDonald's.
Speaker 2 (20:33):
I let me let me bite off a piece on that.
Let me get a piece too, because and.
Speaker 3 (20:40):
Once you like crisp it up, it's a little crispier,
but it's delicious. So you didn't go wrong in the
sense of making the pie. It was more so just
not necessarily an exact match. But apple pie in general
honestly does have a nostalgic feel because my mom never
made it.
Speaker 2 (20:56):
She just bought it. Yeah, you know what I mean.
Speaker 3 (20:59):
Although it's like a pretty simple pie to make, you
know what I mean, there's not a whole lot of ingredients.
Speaker 1 (21:03):
It's because of the moisture that's involved that it can
be like you can get apple pie that's super runny
and stuff like. Totally there's a little bit of a
technique there. But let our listeners know, and it's okay,
it's okay to tell the truth. Was I able to
recreate that hostess apple pie moment for you?
Speaker 2 (21:20):
Just say it? It wasn't a no, and it wasn't
a yes between flaky biscuit history mm hmmm, because it
looked kind of similar.
Speaker 1 (21:28):
I think that there there was no wrapper, I know, like, where's.
Speaker 2 (21:33):
That high quality waxed wrapper you should have put it in? Yeah, No,
you know what I'm finding.
Speaker 1 (21:38):
Actually, this is this is fun because I've done entimens
and I've done tasty cake, so this is now hostless
and these are fun, especially as a baker. Right, It's like,
how do you get something that tastes like it comes
from a vending machine? Yeah, you can't unless we go
and raid these factories and find out these secrets. But
you know, aspiring to make it and at least having
you enjoy it is it is part of the fun.
Speaker 2 (21:59):
It's definitely enjoyoyable pastry.
Speaker 1 (22:00):
It is an enjoyable pastry. Yeah, all right, man, look,
I appreciate it. Our listeners can again find that recipe
on China land dot com. Let me know how you
would create prepackaged vending machine flavors. This is really great man.
Let's talk about you, man, Let's talk about your journey. Yeah,
you've talked a little bit about how you keep a
pretty clean dye and this, that and the other, and
then you know, I learned you a model and stuff
(22:20):
like that.
Speaker 2 (22:21):
It makes sense you got the perfect shiny skin. So
how did you you know the grease and the oil.
Speaker 1 (22:27):
How did you go from being a model to having
this cookbook? I mean, then to be in a chef
and to having this like really funny YouTube channel. I
kind of thing, like what was the situation, Like, was
the hostess Apple pie part of that inspiration.
Speaker 3 (22:39):
I think a lot of the inspiration, unbeknownst to me,
was the way my family eats, you know, Like so
much of our time together was spent eating, and like
one of the things my parents were always very adamant
on was spending time together at the dinner table, like
every week, I think five days a week, sometimes seven
days a week, like depending on what our plans were
and how old we were. But even up until we
(22:59):
were going to college, like we were always at the
dinner table together. My mom made dinners every single day.
And I look back and I'm like, WHOA, that is
a hard thing to do. Like it wasn't just like
let me throw some pasts together. My mom would literally
make like a protein. Then she'd be like two or
three side dishes cooking away, and then these beautiful hot
dishes would show up. And I don't think I really
(23:19):
appreciated it until I got older, and I look back
at now, she's like totally over it and she hates
she like, I've cooked my whole life, fed three kids
and raised them.
Speaker 2 (23:28):
I'm done. My duties are over.
Speaker 3 (23:30):
But growing up there's a lot of things that kind
of inspired sort of my I hate the word journey
because I mean it's like used on The Bachelor, and
I'm like this churn.
Speaker 2 (23:38):
About your journey.
Speaker 3 (23:39):
Yeah, I don't think this is my journey on this show.
Speaker 2 (23:42):
I think you're here for the wrong reason. Yeah, I
think here for the wrong reasons. This journey's over her.
Speaker 1 (23:50):
You already know he's like, man, I'm from Caitlyn getting down.
You know, I.
Speaker 2 (23:55):
Don't throw off the show.
Speaker 3 (23:56):
Yeah, I guess, but yeah, I think with my career
journey at least I know that, Like, you know, I
wanted to be a model very early on. I sign
with like a local agency. I think the thing is
back then, I you hear this all the time, especially
from people of color. You don't really see a lot
of representation back then.
Speaker 2 (24:12):
There wasn't.
Speaker 3 (24:13):
Now it's like we're so lucky, like, you know, we
have long ways to go, but there's more. And back
then though, every model was like white and then you'd
have a few black models, but like every model I
just had one Asian person.
Speaker 2 (24:23):
So it's like really hard to get into one.
Speaker 3 (24:25):
Yeah, straight up, one token Asian person and they're like, oh,
we already have a song that looks like you. That
was the response, like we have song that looks like you,
and I'm like, but who looks like me? I look
like me, you know. I'm like, but if I'm just me,
you know, like everyone else. It was like, you know,
a ton of white people, and I'm like, well, don't
they look alike to like, you know, they're all the
same ethics, so you should really only have one of each.
Speaker 1 (24:46):
Yeah, it would be like it's just like four people,
yeah exactly, maybe six, don't you know there's.
Speaker 3 (24:52):
Only six ethnicity, you know, so I think there's a
little bit of motivation to become them all then, and
so then I did, like a look agency in Seattle.
I grew up in the Northwest, and then I after
college one year of college in a fraternity. Nonetheless, I
moved to la to become a model. I didn't want
to go to New York because I think that I'm
like not built for that. You know, you've got to
(25:12):
be real tough, right.
Speaker 1 (25:13):
Right, you got because the winter is too cold. I'm
like hard, like like my parents, like Hispanics that go
from like these subtropical climates and then they're just up
in freezing cold weather just like thriving.
Speaker 2 (25:27):
So how are you doing this, you are like you
you don't know about cold.
Speaker 3 (25:30):
But they're probably motivated, right, Like you know, the immigrants
are so motivated and like we forget like how much
privileged they don't have, and so they have to work
hard and they'll withstand anything for a better life for
their kids and for themselves and for future generations. You
have to respect that because like they don't grow up
with privilege. They just have to work.
Speaker 2 (25:49):
They have to work with work.
Speaker 1 (25:51):
Yeah, and if they didn't work, work, work, like I
wouldn't be sitting here behind his microphone chilling.
Speaker 2 (25:55):
So they did.
Speaker 1 (25:56):
They did their job, which is like again like you're
talking about it, like you know, you got to be
built a different way to survive in that environment.
Speaker 2 (26:03):
Totally. You ended up in LA.
Speaker 3 (26:04):
Yeah, so I wasn't built to survive in New York,
just a little prissy princess. I moved to LA and
I signed with Wilhelmina Models, which is like this agency
that I really wanted to and so I modeled for
a little bit. I did a little bit of personal training,
and then I went back to school because you know,
my parents was like I just go by school. So
I went to UCLA and then I graduate a degree
(26:26):
in psychology, and then I was kind of at this
moment where what do I do?
Speaker 2 (26:29):
Wow?
Speaker 3 (26:30):
I worked with autistic kids for like a year, and
in that time I actually met my husband, who I'd
been together with for fifteen years. And I moved to
San Francisco for like two or three years, and that's
where I got my two masters. I got a master's
in marriage family therapy and then a master's in business administration.
Mainly because I didn't know what I was wanting to do. Yeah,
I thought I wanted to be a relationships therapist to
tell people what to do right, because I love doing that.
(26:53):
I love bossing people around and like, no, take my advice.
Dump that bitch, you know, like that's a red flag.
He doesn't like mushroms, you know, stuff like that. The
thing is like, I think my personality is too like
in your face to be a therapist. And I think
I knew that once I did like a year of
internship and it's just like you have to be really patient.
(27:15):
And I was gonna say compassionate. Not that I'm not compassionate,
because I am, but just like I think I would
get too involved in like emotionally attached to my clients,
so I feel really bad.
Speaker 2 (27:26):
Started texting them you talking to John or like, what's
going on? Man? Give me the deep keeping you accountable?
You know?
Speaker 1 (27:34):
But uh, at this point food are you cooking or you?
I mean how you've created a whole career, a whole life.
You know what I'm saying, Like where was the food elemental?
Like has that been brewin?
Speaker 2 (27:44):
Or yeah?
Speaker 3 (27:45):
So the food elements have always been brewing, just you know,
like earlier I was, like I mentioned that my family
loves food, so that was always brewing. But it wasn't
always an option that was presented by my parents, you know.
It was always like very typical be a doctor or
a lawyer. So that was always in the back of
my mind. But I did like pre med courses and
all that stuff, and I failed like every single one.
I remember, like applying for like a chemistry course, and
(28:06):
like biology and biology I'm pretty good because I like
bodies and like, you know, animals and things like that,
but like chemistry was like I don't know.
Speaker 2 (28:12):
What these are, Like these letters mean double covalent bonds.
Speaker 1 (28:15):
Yeah, I don't know what that fuck is? Like is
that a people tell me like bake. Oh you're a baker,
you must know science and math. I'm like, I mean, dog,
I got Excel for my math and I don't know
nothing about sciences.
Speaker 2 (28:26):
Just covalent double cover.
Speaker 3 (28:28):
Oh double, well, I'm into triple so I don't know
what you're talking about. But yeah, so then I it's
always been brewing, like food. And then when I met
my husband, we did long distance for six months, and
thing that we bonded out was like eating. And every
time he'd visit me. You know, I was twenty three
at the time, so it was a lot. I didn't
have money, so he'd visit me more often. So I'd
always cook for him as like just show him that
I appreciate him visiting me. And we saw each other
(28:51):
every single weekend for six months until you know, I
was young and dumb. I moved up to San Francisco,
but youth him. But essentially, the food was always brewing.
It was kind of like and that sort of awoke
in my love for making food and sort of like
being WHOA like I can actually do this, and oh
I do this because I.
Speaker 2 (29:05):
Actually like care for people.
Speaker 3 (29:07):
I'm like, oh my god, I have a heart, like
I want to cook for others, Like I'm not I
don't have a black heart.
Speaker 2 (29:14):
So that was brewing.
Speaker 3 (29:14):
But then after I graduate, that was when I sort
of had my epiphany because I was like, well, I'm
not a good therapist in the sense that I have
a hard time sitting in that space as a therapist.
And I respect therapists, like we have a therapist for
our relationship, and I think everyone should have a therapist.
There's a total shortage of therapists, you know. And so
I was like, what do I really want to do?
I had this moment. I was like, I'm still young.
What do I love? I love cooking? Why don't I
(29:37):
try my hand at this and see if I can
do it? And so I actually like locked myself in
the kitchen for like another six months because I couldn't
do any more schooling because I was I already just
was doing like simultaneous master's degrees. So I came back
to culinary school. So I just locked myself in the kitchen.
I was like, yih, I can do so I can't.
And then after I finished that and I started my
private chef company called The Delicious Cook. I actually my
first clients were just these two gay this older gay
(29:59):
cup both that you know, my husband always jokes that
they probably wanted to like they wanted I wanted my
apple pie and salad, and so they hired me. And
I am so grateful to them because well they First
of all, I did not give them apple pie and salad.
Speaker 2 (30:14):
I didn't have to.
Speaker 3 (30:14):
You know. They were amazing, perfectly lovely. And that first
event lasted for like five hours. They were supposed to
eat at seven, They didn't eat until like eleven because
I was still cooking. And ever since, I learned everything
I needed to know from that one. They know, they
were so gracious. Yeah, they were drinking so luckily, thank
you for alcohol, you know, that saved my ass. But
(30:36):
ever since that first event, I was like, I'll never
make this mistake again. And then my business kind of
just kind of took off.
Speaker 2 (30:43):
You know.
Speaker 3 (30:43):
They even tipped me, and I was like, I did
not deserve this. I don't even deliver it be paid.
Speaker 2 (30:47):
I'm like, this should be on the house.
Speaker 3 (30:49):
Yeah, and so I did that, and around the time
I was like, oh, like food TV seems fun, you know,
And I got my first show when I was thirty.
Didn't know what the fuck I was doing. But it
was like such a great time then, and like seven
years later, I have my cook my first cookbook, and
for me, it's like this is a huge dream of
mine because I pitched it multiple times. It wasn't just
like the first time I wasn't offered a book, you know,
(31:10):
it was like I had to really work for it.
And then I finally landed on like the perfect editor,
the perfect publisher, and I got to make the exact
book that I wanted to And not only that, I
got to make it during the pandemic, which honestly was
such a blessing because I just got to stay at
home and I shot everything in the book, you know,
my husband shot all the photos that I couldn't take
(31:31):
of me. And it was just sort of like this
like project that we did together, and it came out
exactly how I wanted it to come out.
Speaker 2 (31:38):
So amazing. Yeah, I'm like congratulation.
Speaker 1 (31:41):
Because it's I'm not going to say the word journey
because I was about to say, but no, but your
your pat's interesting because you started cooking. I'm curious in
that the first six months when you when you you
said you locked yourself in the kitchen.
Speaker 2 (31:52):
Yeah, what kind of food were you cooking everything? Were
you cooking culturally? Were you cooking just anything? You technical? Tech? Cool?
Going to I was going to a technical town. It
was kind of like technical, technical town.
Speaker 3 (32:05):
But keep in mind, I'm not a serious chef and
I'm not super technical in my method. I just wanted
to know I can do it if I need.
Speaker 2 (32:11):
Just wanted to visit technical. You don't want you don't
want to know to move there, going back to like
I don't know technical, Yeah, but.
Speaker 3 (32:19):
I just don't think food is that. It's ultimately it's
like does it taste good? Like, does it taste good?
No matter how you got to that delicious dish, I
don't care how you got to it. If it tastes good,
it tastes. So that's how I feel. I know a
lot of chefs can be really like sticklers. I know
that's not how it's done, But I.
Speaker 2 (32:35):
Think that's that comes from within.
Speaker 1 (32:36):
That's some unresolved trauma or some kind of like unresolved
issue that you have as a as a cook or
a baker, a chef. If you're like, you know people
that cut a loaf of bread open, You're like, well,
my crumb structure could have been like.
Speaker 2 (32:47):
Dog, does it taste good? Can you toast it? Can
you put it?
Speaker 1 (32:49):
Can you put butter on the bread and share it
with your family? Then what you're talking about it delicious.
So we visit technical town and then we leave.
Speaker 2 (32:56):
Correct, because you got to learn some stuff.
Speaker 1 (32:58):
You got to go behold on. Let me what they're
doing in tech go time right now, they got this
new flow. Okay, got it exactly. You need to know
what's going on.
Speaker 3 (33:05):
Yeah, but you got to also like forge your own
path and build your own village.
Speaker 1 (33:10):
We're gonna take that sound by Ronnie who says you
must forge your own path, build your own village. We'll
be back after these messages from our sponsors.
Speaker 2 (33:34):
Hey, it's Brian again.
Speaker 1 (33:39):
I saw a quote that stuck with me and I've
been I've been waiting for this moment to dive into
it because it's really interesting. You said you had to
hold intersectional identities and it's always been a work in
progress for you, and I wanted to dive into that
because and you know, I wanted to start with like, okay,
like what were you cooking when you started?
Speaker 2 (33:58):
Where are you at now with your book?
Speaker 1 (34:00):
And how has this like intersectional identity issue been a
part of that whole process?
Speaker 2 (34:05):
Yeah, totally.
Speaker 3 (34:06):
Well, intersectionality is kind of like the name of the
game in my life because I feel like I embody
so many different things, and in a way there's like
different pressures to sort of live up to sort of
being a representative of these different identities of mine. What
happened with this book was as I was making as well,
and I kind of came to this realization even before
the book. But this book is sort of a fruition
(34:26):
of my realizations. But it's really just like the fact
that I'm Asian but I'm also American. I'm also gay,
and I'm a chef, but I'm also like I would
consider myself also more of a cook, you know, but
and like I take food seriously, but I'm not serious
about it. I Mean, it's all these different like juxtapositions, right,
but the main ones are, you know, being Asian, being American,
(34:47):
being gay. They all kind of like collide with each
other because like, how can you be Asian and American?
Well you can because I was born here. I'm straight
up American. It's like you know the apple pie reference.
It's like I love apple pie, but I also love
my Asian food and like the food that I grew
up eating, and the book is sort of a representation
of that because it's not straight up Asian cuisine and
(35:08):
it's not straight up American cuisine. And I wouldn't say
it's Asian inspired, and I wouldn't even say it's Asian fusion.
I would just say it's the way I eat. I
don't necessarily say you can put a label on it,
because it kind of embodies so many different things, you know,
it's kind of like did my mom make it like this,
or like does she try to make it more American
or does she just straight up make an American dish.
Some of it's inspired by my travels, so it's not
(35:29):
even Asian at all. It's just the way I like
to eat. And I think the recipes are I think
the way a lot of people nowadays eat, you know,
like I think our generation, even my parents' generation, they
like sort of this melding of cultures and cuisines. And ultimately,
like people are kind of obsessed with the word authentic,
but you're kind of like, what does that really mean?
Speaker 2 (35:47):
I mean, it only.
Speaker 3 (35:48):
Applies really to yourself, like are you authentic to yourself?
Be your authentic self. But other than that, I don't
think it applies to food per se anymore.
Speaker 1 (35:55):
Yeah, it's hard to put something that you make into
a box of quote unquo authenticity because you're you, You've
only lived.
Speaker 2 (36:03):
Your life, right, So it's it's exactly.
Speaker 1 (36:05):
I like, how you're really aware of this by the
way you're but you know, this is your first book
and you've worked it, but like you're you're you're totally
aware of exactly what this book represents. That it's basically
an extension of yourself as not just a.
Speaker 2 (36:17):
Cooker a chef, but as a person.
Speaker 1 (36:19):
Totally right, And that's something that I've learned along the
way as well. I'm like, oh, I didn't realize that
there was not many other like black artists and Baker's
or you know, Afro Latinos.
Speaker 2 (36:28):
And blah blah blah.
Speaker 1 (36:29):
Like I was like, I get it, you know, but
when people say, oh, like a Hispanic chef, most people
think about Mexican chefs, you know, most people put Mexican
cuisine in this pedestal. So I wasn't really like so
many different types. It's like there's so many different types
of latinos Man. There's black ones, there's white ones, right,
there's in between ones totally. There's Chinese in Honduras, there's
(36:50):
a whole Chinese. Bro I met this Chinese cat that
spoke better Spanish, parents.
Speaker 2 (36:55):
Straight and brot. Yeah, like it was. It was nuts.
Speaker 1 (37:01):
But you know, I love how you're really in tune
with this. I feel like you're just getting going, you
just about to take off.
Speaker 2 (37:07):
Oh well, thank you, thank you. Yeah.
Speaker 3 (37:09):
I think it's it's been a long journey path ever
you want to say it. Oh God, I'm going to
ruin that word for everyone, but that's okay, it should
be ruined. Bachelor has started it, but it has definitely
been a lot, and it's still a process. Like anyone
who tells you like I'm there, like I know exactly
who I am is lying to you because you don't.
It's a process. It's constantly changing. I think the goal
(37:32):
is to come to the acceptance that you will never
know who you are, you'll never find the answers, and
that's where you want to be because then I think
ultimately you just kind of accept this sort of like
mystery conundrum of what your identity in life is because
it is constantly changing it does, you know what I mean?
Speaker 2 (37:49):
And the media, the media sways it too.
Speaker 1 (37:51):
I don't know if you've ever felt more or less
empowered based on what's going on in the media at
a certain time. It's like, I feel more empowered to
be Afro Latino than ever because everybody's on board with
it all of a sudden. But when I was growing
up being called N word every day and knowing, you know,
like I was not empowered at all. I was like
I was trying to be white, right, I was trying
to be more of a white assimilate more. But now
(38:13):
I feel very much like, oh, hell yeah, I'm I
guess you should.
Speaker 3 (38:18):
You should own it, you know what I mean, because ultimately,
you can't be anybody else and you can't change the
color your skin. No, but the book itself is not
a serious book, you know. I think the recipes are
serious in the sense that they're like legitimate recipes. But
the book Vibe is supposed to be bright and fun
and silly and goofy, and the stories are fun, you know.
I'm not like diving into sort of my mental breakdown.
Speaker 2 (38:38):
You're not in technical town. I'm not in techno, not
in technical I left that. Listen.
Speaker 1 (38:44):
We don't play with technical town. That's the takeaway of
this whole podcast. All right, the book's amazing. Before we
let you go, we got a couple of other things
here at Flaky Biscs that we love to do.
Speaker 2 (38:53):
All right. I don't know if you're prepped for this,
but we have a flaky game. I love flaky game.
We gotta you like flaky games, like games, flaky games. Oh,
I love that. Just not flaky people, yeah, no, just
not flaky people. Yeah.
Speaker 1 (39:07):
All right, we're gonna play a little game. I'm trying
to keep it lighthearted.
Speaker 2 (39:10):
All right. It's about pies, Okay. I love pie, all right,
I already established.
Speaker 1 (39:14):
Although I'm not sure if you loved mine, but no,
I do love it. Just keep eating ook, hey, guys,
I just I just forced them to take another bite.
Absolutely really delicious it, guys.
Speaker 2 (39:26):
It does taste good. Yeah. I normally don't get pies
at this time of day though. I normally pies up
like mid no.
Speaker 1 (39:31):
Oh, so wrap it up like a rapper, yeah, wax wrapper,
and then open that up and watching one's.
Speaker 2 (39:38):
Watching like ten people watching. I'm like, no, all right,
so we're gonna get into some multi choice here. I
love I'm putting you on.
Speaker 1 (39:47):
Yeah yeah, yeah yeah, all right, welcome to the pie quiz.
We're here, Ronnie Woo, and we're gonna get going. Who
got the who wants to be a millionaire?
Speaker 2 (39:55):
Baby? You know the music? They're like, yeah, yeah, you
gotta kind of you to lower it though the custom soundtrack?
All right, Ronnie? When added to dough, what will guarantee
a flaky crust? Is it vinegar? Is it red bean paste?
(40:15):
Is it cold butter? Or or is it hard seltzer.
Speaker 3 (40:20):
Well, let me just walk through my reasoning for my choice.
It's not red bean paste because that would just weigh
it down because beans, I think are generally dense. It'll
create a dense pastry. Vinegar will keep it moist. And
then the what was the last choice? Hard hard seltzer
I think is used more in like well, heart seltzer
with alcohol in it, you can use that alcohol will
(40:41):
also kind of keep it light and moist. The butter
minor standing is that if you put butter in it,
cold butter, it will create steam and it will create
layers and air pockets in your dough, and thus you'll
have a nice flaky crust that way.
Speaker 2 (40:54):
A right, yes, yes, thank you.
Speaker 1 (40:58):
Cold butter is what will get you a flaky crust. Congratulations,
you got question number one correct. We're moving on doing
another pie. You gotta finish the first one to come on.
Speaker 2 (41:09):
Which of the following is controversially actually a pie and
not a cake? Okay? All right? Is it king cake, cheesecake,
carrot cake, or rice cakes? I just purped.
Speaker 3 (41:28):
The pie must be delished. Okay, so king cake is
a cake. Rice cakes are cakes because they have like
flour in them. It's basically, I think anything that's flouring it.
So I would say cheesecake is a pie, yes, because
it's the cheesecake part is a filling.
Speaker 2 (41:43):
But it's kind of shaped like a cake. But the
cheesecake is a filling.
Speaker 1 (41:47):
Absolutely correct. Okay, cheesecakes are actually pies.
Speaker 2 (41:52):
It's the same person who named the red delicious. They
don't know what the fuck they're talking. Don't even get
me started. Here's a question. Which apple sucks? Get rid
of it out of existence? All right? Two more? Two more?
Speaker 1 (42:06):
Which hand pie is most associated with Latin American baking? Okay,
pockets collients, bananas, hot pockets or hostess apple pies.
Speaker 2 (42:23):
Or the first two again. I like how you narrowed
it down. The first one is pockets, collients, pockets, calientes, pockets,
hot pockets, and.
Speaker 3 (42:34):
Panadas because the other two are American as you get,
and then you just said hot pockets in a different language.
Speaker 1 (42:43):
If I can maybe trip you up, You're like, oh,
you know, maybe you got two masters.
Speaker 2 (42:47):
You can't trip me up. I might be jetlagged from Tokyo,
but you can't trip me up. It's like a Peruvian delicacy, pockets, calient.
Speaker 1 (42:55):
And the last one, this one's great bridget found this
really amazing fact. And take this as literally as possible. Okay,
which of these unincorporated communities is named after apple Pie?
Speaker 2 (43:07):
Wait? Wait, which one of these unincorporated communities is named
after apple Pie? Is very business? Is it?
Speaker 1 (43:15):
Hobland, Minnesota? Highness, Massachusetts like a Hyaenus. Okay, not, it's
not a low it's not sober, it's a Hiatus or Pietown,
New Mexico.
Speaker 2 (43:32):
There's only three choices. Yeah, apparently there's no fourth choice.
Speaker 3 (43:36):
High Town, New Mexico, Hyaenas. And then the other one
was Hobland Hobland. Yeah, I'm gonna get this wrong. I mean,
Pie Town sounds delicious, is all right with Pietown?
Speaker 2 (43:49):
It's pie Town, now, I get it. Take this as possible.
Pie Time's actually right next to Technical Town. We just
drove through both of them. Pithon's a real well, yeah
town which really comes from Technical Town.
Speaker 3 (44:02):
Just so you know, is not real shit, Brian, I
just start just started that community incorporate, community incorporate.
Speaker 2 (44:09):
We about to.
Speaker 1 (44:09):
Create, like, let's go buy an island and call it
technical Yeah, and we could host cooking workshops there.
Speaker 2 (44:14):
It's actually a dopeest but it wouldn't be Technical Town
if we host the world would be fun Town. Yeah.
Oh man, Ronnie, I want to also talk to you
before we let you go. Yeah, I'll be here forever.
We will all be here forever.
Speaker 1 (44:29):
At the end of each episode, we love to at
the end of our episodes talk to our guests about,
you know, organizations that are near and dear to maybe
your heart, things that you do to help improve your communities,
and ways our listeners can get involved. Let our listeners
know about No Kill Los Angeles and why that's important
to you.
Speaker 2 (44:47):
Yeah.
Speaker 3 (44:47):
So there's two organizations, No Kill Los Angeles and KLA
No No, No, don't worry about an SBC A LA,
which is also another dog and cat shelter, animal shelter. Really,
so as much as I love people, I feel like
animals are always just better. Like animals are in my jam.
I have three dogs, some fish, and a turtle, a
random turtle that I've had for fifteen years. It's going
to outlive me.
Speaker 2 (45:08):
I probably like overly love my dogs, probably more than
normal people.
Speaker 3 (45:12):
But I just think they're just so pure and so,
you know, no shame to anyone who purchases their dog,
but I think like there's so many dogs now that
need rescuing, and there's so many cute ones. What I
love about like rescue dogs is that they're all like unique,
an individual.
Speaker 2 (45:25):
They have random trauma that you discover like a year later,
like oh, Gig doesn't like brooms.
Speaker 3 (45:30):
Yeah, And I sit down with them and I'm like,
tell me what happened in your past, tell me more,
how does it make you feel? And also I just
think like with No Kill LA's it's a great shelter
because it's called no kill because they won't kill them
until they're adoctor. They won't kill them until they're a doctor. Wow,
that is not what I meant. Like, they won't kill
them at all, not even when they're a doctor. Once
(45:53):
you want that one, they'll kill it right in front
of you.
Speaker 2 (45:57):
Child. Don't cry, be tough. That's how they train the kids.
Stop crying a little bit.
Speaker 3 (46:04):
It's more so they won't the dog will never sort
of be euthanized. And so if some people are skittish,
like my husband is kind of skittish about like actual shelters,
because you look at them and you're like, some of
these dogs are going to be euthanized. If you go
to NKLA, you know that all of them are going
to be rescued no matter what. Yeah, and if they're not,
they're going to stay there, you know. And they have
these like nice kennels and they get played with and stuff.
(46:25):
It's a really nice facility. But once you adopt one,
you know another one will replace it. If the sort
of idea that you can't save all of them, but
you can at least save one or two or three,
like me, you can adopt them. And so I just
think there's so many dogs that need adopting, and so
like why not. I just think it's a great cause
and I just always encourage people to adopt. I try
to get everyone to get a dog. I'm like, just
(46:46):
know it's a commitment, because it's like I always remind people, like,
you know, I'm a huge dog advocate, and you know,
during the pandemic, a lot of pill had adopted dogs,
and I adopted a dog in the pandemic, but I
sort of knew what it entail and a lot of
people adopted it for like this temporary compannion shit. So
now now they're like and then I brought them it's
pissing me off, Like I'm just like, what the hell
are you thinking? Like did you think the dog was
(47:08):
gonna live for two years? Like, no, it's a ten
to fifteen to twenty years sometimes commitment. And the thing
is like you're the whole dog's world. The dog only
knows you in that house that you guys live in
an apartment, and it's really important. So I always remind
you to a dot, but also know that the commitment
is ten to fifteen years. But it's so rewarding because
they're amazing. I don't know, do you like dogs bread
(47:29):
we have we both have rescues.
Speaker 2 (47:31):
Oh good, I have Okay, Yeah, gg came from Hialia, Florida.
Speaker 1 (47:35):
She's like kind of a pit mix and she was
most likely used to breed pit bulls for whatever reason
people do.
Speaker 2 (47:40):
But she's super sweet.
Speaker 1 (47:42):
And Odie Bridget gotten Colorado. His name was CJJ.
Speaker 2 (47:48):
Sometimes you gotta sometimes you gotta change their names. Yeah, yeah, yeah,
sounds a little scared, but.
Speaker 1 (47:54):
It did some all right, So let our listeners know obviously,
So you know, how can we support no Kill Los Angeles?
Obviously if you're going to get a dog, this would
be a great place to go. And in terms of
the Society for the Prevention of Cruelty to Animals, is
there like the donation volunteerers.
Speaker 3 (48:07):
Or yeah, and it doesn't have to be NKLA or
you know, you know, SBCLA. It can be any sort
of dog rescue organization, like you know, they can all
use money for dog beds and dog food and stuff.
So it's if you can't adopt the dob you know,
I know, they're so cute. Dog beds are so cute,
g and od.
Speaker 1 (48:26):
So their beds are on each side of the bed
and like they just like keep switching beds. Yeah they Yeah,
some days like Gig will be on her bed and
some days like Odie's on.
Speaker 2 (48:33):
Her Any dog beds are cute for some reason, they are.
They start to smell after a while.
Speaker 1 (48:38):
Yeah, but we'll have that information for our listeners in
the show notes. To make sure you can get involved.
Ronnie Wu my dog, no pun intended.
Speaker 2 (48:47):
I don't care. I could be your dog.
Speaker 3 (48:48):
I love.
Speaker 1 (48:48):
It was an absolute pleasure to chat with you. Thank
you so much for coming to Flaty Biscuits.
Speaker 2 (48:53):
Thank you for having me. That was such a joy. Thanks,
thank you all so much for listening to today's episode.
If you like Flaky Biscuit, you.
Speaker 1 (49:04):
Already know what to do. Make sure that we are
the number one food podcast to have ever existed. Leave
us some reviews, leave us some ratings. If you want
my hostess inspired apple handpie recipe, find it on shondaland
dot com. And of course, as usual, I want to
know how it goes. Tag me at artists and Brian,
tag Ronnie that's at Ronnie c Wu and tag Shondaland
(49:29):
we really want to see your process. Make sure that
you're tagging us and send us messages. Leave us comments,
get into the discord to talk to me. Let me
know if y'all can make the wax wrapper, because.
Speaker 2 (49:39):
I did not.
Speaker 1 (49:41):
I make sure you go grab Ronnie's book did you
eat yet? Out now wherever you get your books. And
here's a little tip in terms of making this handpie.
Roll the crust a little bit thick so that you
can get that nice mouthfeeld that's reminiscent of the host's pie.
Speaker 2 (49:56):
All right. If it's too thin, might break apart in
the oven. So that's my lib tip. But you know
you already know what it is.
Speaker 1 (50:02):
Man.
Speaker 2 (50:02):
I feel free to do your own things, and.
Speaker 1 (50:05):
Don't forget to check out SPC A l A dot
com and NKLA dot org, where you can adopt or
donate to save a pet today. You can find all
the links and social handles I've mentioned in the show
notes for this episode. Flaky Biscuit is executive produced by
Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and Gabrielle Collins.
(50:28):
Our creative producer is Bridget Kenna and our editor and
producer is Nicholas Harder. With music by Crucial recipes from
Flaky Biscuit can be found each week on shondaland dot Com.
Subscribe to the Shondaland YouTube channel for more Flaky Biscuit content.
Flaky Biscuit is a production of Shondaland Audio in partnership
(50:49):
with iHeartRadio. For more podcasts from Shondaland Audio, visit the
iHeartRadio app, Apple Podcasts, or wherever you listen to your
favorite shows.
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