October 10, 2023 • 46 mins
Host Bryan Ford is joined by Adam Shapiro, actor and Pretzelmaker. He currently stars in Netflx’s Never Have I Ever, and the upcoming Peacock John Wick prequel series, The Continental. Adam founded Shappy Pretzel company in 2020 during the pandemic, and this year served 4,000 Shappy pretzels at the Oscars. Now selling nationwide over Goldbelly! Bryan and Adam talk about what makes a perfect Philly soft pretzel over another Pennsylvania classic— and a personal favorite of Adam’s— pizza fries.
Watch Bryan make his version and Subscribe: Youtube
Recipe from today's episode can be found at Shondaland.com
Join The Flaky Biscuit Community: Discord
Adam Shapiro IG: @shappyshaps
Bryan Ford IG: @artisanbryan
Don’t forget to check out Hilarity for Charity at wearehfc.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This episode was recorded prior to the sag After strike.
Speaker 2 (00:03):
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to Flaky Biscuit, where each episode we
are cooking up You already know what it is, delicious
morsels of nostalgia, meals and recipes that have comforted and
guided our guests to success. I got a big smile
(00:23):
happening in front of me here, so that makes me
feel good. These recipes. I hope y'all are also making
at home, maybe giving me some advice on what I
could do better. Where did I go right or wrong?
You know what I'm saying, Because I ain't perfect. I
try to beat dough. Today we have a very very,
very funny and amazing guest. So excited to have this
talented actor and pretzel maker on the show. I feel
(00:47):
like we're about to nerd out about Doe. He's received
major respect in the acting world and currently stars in
Netflix's Never Have I Ever and the upcoming Peacock John
Wick Frequel.
Speaker 1 (00:59):
Oh Yeah, yes, wow, the continental good.
Speaker 2 (01:03):
Thank you. You said it much better than I was
gonna say. Please welcome. It seems like my new best friend.
Speaker 1 (01:09):
Yes, I think that's what we're called besties.
Speaker 2 (01:12):
Adam Shapiro. Thanks, thank you for coming to Flaky Biscuit.
Thank you for getting flaky with me.
Speaker 1 (01:16):
Thank you? Are you kidding me?
Speaker 3 (01:19):
I've done a couple of podcasts. Nobody's ever made me
food before. Nobody makes me food can It doesn't even
make me food at home. She's not I'm the make
I'm the food maker. When you're a food maker, everybody
just expects you're the one.
Speaker 2 (01:30):
Now I do cook bridget three meals a day. I'm
not gonna lie. It's kind of wild, but it's uh.
I love to do it. It's not like forced.
Speaker 1 (01:39):
When you love to do something, it doesn't feel for us.
Speaker 2 (01:41):
Yeah, And so four thousand pretzels for the Oscar wasn't forced.
Speaker 1 (01:45):
It was a force.
Speaker 3 (01:47):
I mean, four thousand pretzels for the first of all.
It might have been the most fun forty eight hours
of my life. It was unbelievable and like just stepping back. Basically,
Jimmy Kimmel is one of our favorite customers and he
orders these pretzels all the time. So two and a
half years ago, I made pretzels in my kitchen and
(02:07):
I wrote a little bit note to Jimmy Kimmel on
a bag and I say, yo, Jimmy, enjoy these. And
then you know, two and a half years later, I
get a phone call from him saying, do you want
to put four thousand jappy pretzels under every seat at
the Oscars? And I was like, yes, wow, And he's like,
what'll that cost us? I said, I just want to
go with my wife.
Speaker 1 (02:26):
Yeah, go on the red carpet.
Speaker 2 (02:27):
Do it up, damn.
Speaker 3 (02:28):
And we did, and it was unbelievable. I delivered them
all to the theater. We put them on under all
the seats. I was supposed to just deliver them, leave
and come back in my tuxedo.
Speaker 1 (02:38):
But once I realized, I was like, in the theater.
Speaker 2 (02:41):
You just couldn't help you. I was like, I'm saying,
you couldn't help you.
Speaker 3 (02:44):
So I was helping all the production assistants put them
under the seats. It was amazing, It was amazing.
Speaker 2 (02:48):
I can feel the pretzels flowing through your blood.
Speaker 1 (02:51):
It's my favorite. It's part of me. I grew up
in Philly. That's how it is in Philly.
Speaker 2 (02:56):
I cannot wait to dive into the ins and outs
of how this evil occurred. But before we get into
pretzel land, Yeah, there is another food item we got
to talk about. And I'm preparing for you, and I
want you to let our listeners know what is the
nostalgic meal that I made for you today. I am
so excited about this first of all.
Speaker 3 (03:15):
And I know I was like, you know, people probably
come on the show and they like their nostalgic meals
might be like a little bit loftier than what I think,
but like, I love street food. I'm like a connoisseur
of the lower level of cuisine.
Speaker 2 (03:29):
Absolutely, that's my Sometimes the lower level is actually the highest.
Speaker 1 (03:33):
This is what I'm talking about.
Speaker 3 (03:34):
I go to a fancy restaurant, I'm like, can I
just get like a fries chicken?
Speaker 1 (03:39):
Yeah? Come.
Speaker 3 (03:40):
And so I grew up in Philly going to this place,
Roman Delight.
Speaker 2 (03:45):
Roman This was.
Speaker 3 (03:46):
Our pizza shop in Abington, Pennsylvania, and they had these
things pizza fries.
Speaker 1 (03:52):
And I grew up eating pizza fries.
Speaker 3 (03:55):
And when I left Philly and and I went to
college and then I can't moved out to la I
just realized how regional that food item was. I always
just thought that, like anywhere they would have fries, would
have pizza.
Speaker 2 (04:08):
I never really, even though it seems like a simple concept,
right like pizza stuff on fries, I never heard of it.
I'm from the South and I've been living in New
York and I still haven't heard of it.
Speaker 1 (04:17):
This is what I mean.
Speaker 3 (04:17):
And I don't know the origins. I actually don't know
much about it. I just know that the pizza fries
would come and my family net. Unlike the pizza itself,
where you know, you put out the plates and everybody
gets a plate and everybody gets their salad and their pizza,
when it came to the pizza fries, it was just
here's four forks. We wouldn't cut a piece of it
(04:38):
out and put it on a plate. We would share
the container. And there's just something about that type of
food when you're you know, I love traveling the countries
where it's like.
Speaker 1 (04:46):
Oh no, just dig in, you know, with your hands. Yes,
we're all eating out of this one plate.
Speaker 2 (04:50):
You're trying to eat man, Like, I'm not trying to
wait around for some sort of plate. You got time
for that.
Speaker 3 (04:55):
I love sharing, and that's one of the things I
love about Philly. Pretzels is that they are meant to
be shared. They're baked together. They're literally connected, and you
pull them apart and you share them.
Speaker 1 (05:06):
And to show up with one Philly pretzel somewhere now
it would be unheard.
Speaker 2 (05:09):
You got to bring the whole trade. Yeah, And that's
similar to Pandulsa and Honduras called semitas. Some people might
know them as Mexican contrasts, but semitas sometimes you want
to let them touch when they bake. Yeah, when you
pull up with one semita and people will be like,
what you you brought one semita? Yea.
Speaker 3 (05:26):
There is something when you bake something together too, like
like brownies or whatever. Moisture moisture, and they sort of
keep each other's integrity.
Speaker 2 (05:35):
They're like a family, like a little family.
Speaker 3 (05:38):
They lift each other up so your sides aren't falling. Yes,
they're being held up, much like Philadelphians. We stick together
and we hold each other up.
Speaker 2 (05:47):
You were saying you didn't know the origin of pizza fries,
actually and I apparently apparently Southampton, Pennsylvania.
Speaker 1 (05:52):
All right, there was literally Pennsylvania.
Speaker 2 (05:54):
Yes, Piztrio, owner of Maggios or Maggio's maybe.
Speaker 1 (05:58):
Maggio's Pizza and Southampton.
Speaker 2 (06:00):
Apparently Homie Michael S Pizzaio owners about forty years ago
decided to just start doing it like that. Man, what
it must have just kind of spread over the state
and it's not far. I mean, I'm how far is
that from Philly? I don't know, nothing close close.
Speaker 1 (06:13):
Yeah, that's that's like southeast Pennsylvania.
Speaker 2 (06:16):
We might have to take at road trips. Have magic
Maggio is still around. We're gonna have to go to Maggio's. Man,
We're gonna have to go to magi og pizza fryes.
Speaker 3 (06:23):
I'm surprised I never eat at maggio Maggio's is a
ten minute drive from my high school.
Speaker 2 (06:30):
From your Really yeah, damn, so pizza fries is also
in your blood. Probably. Wow.
Speaker 1 (06:35):
I didn't realize exactly how regional it.
Speaker 2 (06:37):
Was, but this is some of the most regional game,
you know what I'm saying. When's the first time you
had it? Did they serve it at your school lunch?
Speaker 1 (06:44):
No?
Speaker 2 (06:44):
No, no.
Speaker 3 (06:45):
Pizza fries were only available at the pizzerias, and a
lot of the.
Speaker 1 (06:48):
Cheese steak places in Philly have pizza fries.
Speaker 3 (06:50):
Too because they have fries with wiz and a lot
of times they would then also have pizza fries. I've
only found one place in Los Angeles that does it,
and they crush it.
Speaker 2 (07:03):
Damn oh shit. What they called roccos so in pizza fries. Like,
what do you taste when you eat? Like, what's the
mark of a good pizza fry?
Speaker 3 (07:10):
I mean the ratio two because instantly once you start
making pizza fries, depending on how fresh you're getting to
eat them, you're gonna be sagging up those fries.
Speaker 1 (07:21):
And that's one of the tough parts about pizza.
Speaker 2 (07:23):
This is what's going through my head right now. I'm like,
at a certain point, I got this going. I got Nick,
he's the sous chef. He's gonna have to run out
and do something something.
Speaker 1 (07:33):
Listen, No, you're right. That's one of the things about
what I taste.
Speaker 3 (07:35):
When I taste a peace fried the cheese is great,
and then you get creative with the sauce. At my
pizza shop, it was always the pizza sauce, the kind
of pizza I grew up with in Philly.
Speaker 1 (07:45):
The sauce was not the star, right, This was like.
Speaker 2 (07:47):
A sugar like sugar type thing.
Speaker 3 (07:49):
Yeah, it wasn't like you know an Italian pizza.
Speaker 2 (07:52):
Where fresh crushed tomatoes type.
Speaker 3 (07:54):
Yeah, and like and like there's just a little blobs
of cheese sort of spread out on the pizza and
the sauce is a little bit more of a goat
thought of it.
Speaker 1 (08:04):
Yeah, this is like, this is like a very cheesy pizza.
Speaker 3 (08:07):
So like I never really tasted the sauce good like
I did when they put it on the pizza fries.
Speaker 2 (08:11):
And they had great sauce there, beautiful. The reason I'm
so excited about this, and I'll just go ahead and
be up front. So we just got here. I got here,
I'm doing my prep and I'm like, where's the sauce.
I made a sauce and made a really nice sauce
with crushed tomatoes and all that, but I forgot it.
I ran across the street to that random pizzaia, though,
and I bought a pint of their sauce. So this meal,
(08:34):
that's real facts, that's real facts. I ran across the
pizzeria and I was like, Hey, is there any chance
I could just buy some Marinera? And the guy's looking
at me. He was like no, And I was like
I'll pay ten dollars for it. He's like, Okay, that
was it. I got you some pizzaia sauce for it.
Speaker 1 (08:47):
That's I mean, that's all I could ever expect.
Speaker 2 (08:50):
I didn't taste it, though, so and you know this
is la I'm just playing no good. Well, I know
it's like deep Hollywood, like Starllywood. I'm gonna get up
and I'm gonna get these pizza fries assembled for you,
because I'm gonna do them fresh for you. All right,
hungry for more flaky biscuit, stay tuned? Alright, alright, let's
(09:23):
just jump back in. Pizza fries coming in hot.
Speaker 3 (09:30):
My god, look what kind of fries you used?
Speaker 1 (09:38):
All right, all right, hold on, let's wait a minute.
Speaker 3 (09:41):
First of all, oh, I'm so glad we photographed this
show and film it too, because I talked to the
pizza fries have just been placed on the table, and
the first thing I notice is that they're like waffle fries,
which is a genius idea because it creates more structure
and vehicle for the pizza topic.
Speaker 2 (10:02):
I in my head was like, well, there's only one
vessel for this. Yeah, that might be appropriate.
Speaker 1 (10:07):
I've never had it that way.
Speaker 2 (10:08):
So it's pretty hot, so we're gonna let it cool
for a few minutes.
Speaker 1 (10:10):
Smells it's really hot.
Speaker 2 (10:12):
All right, We're gonna let that cool for a few minutes.
I got a little fresh palm, shaved, a little fresh basil,
a little oregano for the top of my picture.
Speaker 1 (10:19):
Okay, all right.
Speaker 2 (10:20):
You mentioned that you had a personal relationship with pizza
fries and that there was a pizzeria close by. Talk
to me a little bit about like the first bite
you ever took of pizza fry, Like that first moment
where you realize it was it was a nostalgic thing.
You're like, holy, holy shit, this is like part of
my life.
Speaker 3 (10:36):
Yeah, well, I can't remember my actual first bite of
the pizza fry.
Speaker 2 (10:40):
First memorable moment, the first.
Speaker 3 (10:42):
Moment that I was like, oh man, I think was
the time I came home from college for Thanksgiving and
hadn't had pizza fries in I don't know, maybe three months,
you know, my first three months as a freshman at
University of Maroline, and this.
Speaker 2 (10:55):
Shit would be good three months. Had you feel in
like you were feeding me.
Speaker 3 (10:59):
I realize like how often I ate it, and also
how that it wasn't available in other places. And so
then I got married and I like brought my wife
back to Philly, and I'm like, you gotta try these
pizza fres.
Speaker 1 (11:11):
You know.
Speaker 3 (11:11):
It's like they slowly started to realize how much of
a personal sort of relationship I had with this. And
so when we when I was emailing with you about
coming on the podcast.
Speaker 1 (11:19):
I was like, this is kind of the perfect item
to choose.
Speaker 2 (11:24):
Yeah, I really hope I can bring you back to
that because I'm going to probably start making these often.
I love for what just occurred. This is my first
time making them, like right here, right now, and I'm
looking at this and I'm like, how have I not
been doing this? You know what I mean to my listeners,
I like to call out exactly what I just did
and then we'll dig in. We don't want it to
get like cold, you know, so very very small.
Speaker 1 (11:46):
Cold pizza fries aren't bad.
Speaker 2 (11:47):
I figured a pizzeri and like, you know, maybe the
pizzeri is doing freshly handcut potato fries. I was like,
you know, they're probably coming from the brown bag and
getting deep fried for sure, you know. Like, so I'm
not gonna make a recipe where I'm handcutting potatoes for
a pizza fry recipe. So I got waffle fries, as
you've already pointed out, and that idea came from sheet
pan nachos in my head. Of course, the best way
(12:11):
to make a nacho plate is on a sheet pan
where each chip can get a good like ratio of
So I was in the store and I almost got
the crinkle cut regulars, and I was like, no, no, no,
I see you. The waffle fries is going to provide
like a perfect little pizza in each bike about so,
as we talked, that's what I'm saying. I did make
(12:32):
a sauce from scratch and it will be in the recipe,
but you feel free to go to your local pizzeria
and ask them for some sauce or as Bridge would say,
some sauce.
Speaker 1 (12:39):
So on the island.
Speaker 2 (12:42):
From Long Island, I did crushed and marizano some you know,
crushed nice tomatoes, add some saw did you know, did
the whole thing? I spiced it well, was I stirred it,
I cooled it and then I forgot it. So I
went to the pizzeri across the street. I got some
fresh mozzarella here, some pepperoni and some basil palm and
dried oregano. So let's dig in and please let me And.
Speaker 1 (13:02):
In true pizza fries fashion, they're separate plate gon.
Speaker 2 (13:07):
We're gonna be savages right now. I'm gonna get it
all up in here. Oh ship, that's too much. I
gotta READO, my, you already have a better technique than me.
I'm like struggling to use the fork. What's happening, yo, yo, wowsers.
Speaker 1 (13:27):
This is what I'm talking about. Do you see what
I'm talking about? It's so comforting.
Speaker 3 (13:34):
It is technically listed on menus in Philly as an
appetizer or a side, which is hilarious because it's its
own meal.
Speaker 2 (13:44):
That's an entre. That's an entre, that's the whole.
Speaker 3 (13:47):
It actually took me a long time to order it
as an entree. Like even when I order it from
Roccos on Ventura, this sort of guilt comes over me
and I always like, also get wings. I'm like, I
can't just postmate.
Speaker 1 (14:00):
Pizza fries, No, Like I also have to like put
an entrede.
Speaker 3 (14:03):
As if someone at Roccos is going this animal, he
just post made it.
Speaker 1 (14:08):
The pizza fries. How dare he wait? Tell me about
the Is this a pepperoni on top?
Speaker 2 (14:12):
That's pepperoni on top when you ate it? Growing up?
Was there pepperoni or was it just cheese and sauce cheau?
Speaker 1 (14:18):
We never had pepperoni pizza fries.
Speaker 2 (14:20):
Hm.
Speaker 3 (14:21):
I never want them without pepperoni again, I mean, what what.
Speaker 1 (14:26):
Were we doing?
Speaker 2 (14:27):
I don't know.
Speaker 1 (14:27):
I feel like they probably had it on the menu,
but I'm.
Speaker 3 (14:29):
Sure you can get you know what I Sometimes there's
like cultural things that are passed down.
Speaker 1 (14:36):
It wasn't a rule in our house, but.
Speaker 3 (14:38):
We just like never got pepperoni on pizza. You know
who does great pepperoni on pizza? Detroit style pizzo.
Speaker 2 (14:43):
Detroit style pizzas out of control.
Speaker 1 (14:45):
You can't swing a cat without pepperoni on a Detroit control.
Speaker 2 (14:49):
It is like so many little rony cups, man like.
Speaker 3 (14:52):
They're so and they're perfectly cuppy, and they have a
little hot oil in them.
Speaker 2 (14:56):
Not too much oil, not too much. But when it
gets too oily, be like yo, I ain't even really
trying to eat that.
Speaker 1 (15:01):
Oh.
Speaker 3 (15:02):
I've gotten a Detroit tap pizza once that I like
poured it down the drain before I ate it.
Speaker 1 (15:06):
It was there was so much oil on it.
Speaker 2 (15:08):
I want to get a little more detail about what
you tasted exactly. How do you think the waffle fries
did in place of regular fries? And then finally, I
need to know if I'm bringing you back to that
nostalgic moment.
Speaker 1 (15:21):
I have chills right now, so yes, you're bringing me back.
Speaker 3 (15:24):
I'm having a visceral physical reaction to this, not just
in my stomach, but like all my.
Speaker 2 (15:29):
Look look at the chills on my arm.
Speaker 3 (15:32):
My hair is standing up on my arm, and I'm
a little emotional. That's how I get around food. I
either get kind of teary eyed, or I dance.
Speaker 2 (15:39):
My wife says, I'd like to see you dance right now?
Can you do pretzel fry dance for us?
Speaker 4 (15:43):
The dancing usually happens when for desserts, like when they're like, oh,
we actually have a special tonight. It's an Rio cheesecake,
and then just immediately you'll just see me like.
Speaker 1 (15:55):
Kind of a popping, locking kind of vibe. It's awesome.
Speaker 2 (15:58):
I think it's so good.
Speaker 1 (16:00):
Cheese ratio is perfect. Is there seasoning already on the
on the waffle fries.
Speaker 2 (16:06):
Yes, Like the bag says seasoned.
Speaker 1 (16:09):
Yes.
Speaker 3 (16:10):
So that's interesting too, because like it has a little
bit of a kick, doesn't it.
Speaker 1 (16:14):
Yeah, And it.
Speaker 3 (16:14):
Almost makes me like think like there could be more
seasoning on the flat.
Speaker 2 (16:19):
Could you could do like occasion And I don't know
how they seasoned that sauce, but it had a bunch
of speckles and stuff in it. All Right, he's going
in for BTE three. It looks like we were able
to take you back. The recipe for these pizza fries
is on Shondaland dot com. To my listeners out.
Speaker 3 (16:34):
There is recipes on shondalaland dot com.
Speaker 1 (16:38):
This is literally the merging of my world.
Speaker 2 (16:41):
Yes, yes, pizza recipe Shondalan. You're in the Shonda verse
right now.
Speaker 3 (16:46):
I was killed on Gray's Anatomy. I was killed on Scandal.
Shonda usually kills me. Now she's providing me pizza fries.
Speaker 2 (16:52):
My pizza fries are not not gonna kill you. This
is gonna be a real fun recipe for y'all. Make
sure you tune into to the website, get on discordless,
chat about it. What kind of fries y'all using? Are
you doing? Handcuff fries. Would handcuf fries even work for this,
I don't think so. Definitely not shoestring. Don't don't know.
Don't even bring me a shoestring fry.
Speaker 1 (17:11):
The only thing you could.
Speaker 3 (17:12):
Do if you were to do shoestring, I think you
would have to mix up the cheese and the fry
and create like almost like a lasania where the where
the cheese is wrapped around the shoe string fries, and
so you could almost cut it like a lasagna.
Speaker 2 (17:31):
Okay, but if you're.
Speaker 1 (17:32):
Just gonna do a layer of shoe string and then
put pizza.
Speaker 2 (17:36):
It would it's going to be an absolute attach fee.
All right, so he's still eating by the curly curly fries.
Speaker 3 (17:43):
I think curly fries are very There's a lot of
potato in them, and I think it would mess up
the ratio between.
Speaker 2 (17:49):
The unless you extend them out and then layer in
while they're extended. That was like a spiral baked a
spiral baked potato exactly. Ye know, there's a lot of
potential here. We might have to make some deviations for
the recipe.
Speaker 1 (18:03):
Steak fries would be interesting.
Speaker 2 (18:05):
Like thick cut.
Speaker 1 (18:06):
The only problem.
Speaker 2 (18:08):
Noways, yeah, we already already know steak fuck steak friese
steak fries or wedges? Are they not the same thing?
Speaker 1 (18:15):
Yeah, they're like the same thing. Thick.
Speaker 2 (18:17):
Yeah, I'm like, I don't know, we don't play that.
I thank you, all right, you've been chomping at the
bit to talk to me about pretzel. We talked a
little bit about things. I'm dying tonight.
Speaker 1 (18:25):
I mean, you got sauce on the microphone cover.
Speaker 2 (18:27):
If the microphone cover didn't get sauce on it, where
you're where you're really eating? Were you really eating? Talk
to me about this? Right? So we're in the pandemics
and you're an actor, right, You've been doing acting things,
but all of a sudden you're making pretzels? Yes, So
what the how is the gap? Being?
Speaker 3 (18:43):
Like, Well, unlike you, I am not a genius chef.
I don't have that much experience with food. I love clearly,
I'm obsessed with food.
Speaker 1 (18:52):
I've always been like that my own life.
Speaker 3 (18:55):
And I do feel like something happened not just to me,
but to a lot of people. And I hear from
people all the time on Instagram that kind of did
similar things to shabby Pretzel. But they send me a
DM and they're like, dude, I've been following Shapty Pretzel
since twenty twenty, since Lockdown.
Speaker 1 (19:10):
And I did the same thing with cupcakes. I did
the same thing with dim Sum.
Speaker 3 (19:14):
I did the same thing with Detroit style pizza ice cream.
And I think you know, we all had the same story,
which is like we were all freaking out and we
all needed comfort. And it was like not just like
the normal comfort food right where you're like, oh, I'm.
Speaker 1 (19:30):
Kind of losing it right now.
Speaker 3 (19:32):
I have a very stressful week. I'll just go with
whatever comfort food I can find. This was like, no,
I need the comfort the one that came from my
town when I grew up. Like this, shit's not gonna work.
I can't just do an La donut store on the corner.
I need the thing I had in Philly growing up,
(19:52):
like the deep, deep rooted, emotional tie food. At the time, Alby,
my son was two years old now he's five.
Speaker 1 (20:01):
He's so cute.
Speaker 3 (20:02):
And my wife Katie was pregnant with Vira, who's now two,
and Katie didn't know what.
Speaker 1 (20:09):
Was gonna happen with COVID and being pregnant. She was like,
I'm just gonna stay in my in my room and
stay up.
Speaker 3 (20:15):
And I was like, I'll take Albi and he and
I are basically just like do an exploration into the
culinary arts.
Speaker 1 (20:22):
Every morning. That'll be like the first period of his
school will be cooking class.
Speaker 3 (20:27):
And basically what I did was I would show him
pictures of a vacation Katie and I went on and like,
let's say it was Peru, and I'm like, so this
is called lomo soltanto and we used to eat that
in Peru, and we're gonna make that, and we're gonna
go online and we're gonna google the recipe and we're
gonna order the ingredients and then we.
Speaker 1 (20:43):
For that day or the next day, we would make lomoltata.
Speaker 3 (20:45):
And I'm like, all right, now here's a picture of
us in New Orleans and we're eating Bignet's.
Speaker 1 (20:49):
We're gonna make a bigne.
Speaker 3 (20:51):
Now I've never made a bangye, I've never made a
lolmost altata. Like I was doing everything from scratch, having
never done it.
Speaker 2 (20:56):
So those are real examples, real examples.
Speaker 1 (20:58):
I did these.
Speaker 2 (20:59):
So you did bannets and lomo.
Speaker 3 (21:01):
Yeah, And then one of the one of my favorite
things that Alby and I did during the lockdown was
a punch key, which is a Polish donut served on
Fat Thursday.
Speaker 2 (21:13):
Which is where in Poland at Polish bakeries.
Speaker 3 (21:17):
I've never been to Poland, but my favorite one here
in the States is in Williamsburg, Brooklyn, and it's called
Peter Pans Donuts.
Speaker 2 (21:24):
Oh, Peter Pan Donut. Is that one in green Point?
Speaker 1 (21:26):
Green Point?
Speaker 2 (21:26):
Green Point, historic Polish neighborhood. Yeah, Peter Pan is on Point.
Speaker 1 (21:30):
It's on literally green Point and it.
Speaker 2 (21:33):
Is on Points on Point.
Speaker 1 (21:34):
I went over there and I didn't know I was
going there on Fat Thursday. I was just going there.
This was February twenty twenty.
Speaker 3 (21:40):
This is right before COVID hit and I walked in
with Albi and I'm like, hey, I'll take the uh
glazed in the chocolate whatever.
Speaker 1 (21:48):
I was like, why is.
Speaker 3 (21:49):
There such a line today? It's just like because it's
Fat Thursday and everybody's here for the Punchki's. I'm like, well,
throwing a punch k whatever that is. It changed my
life this donut. I was like, I have to get
more into baking. This is the best donut I've ever
had in my life. So during the pandemic. Ali and
I made them and it took days.
Speaker 2 (22:06):
Because a lot of fermentation, just a lot of like.
Speaker 1 (22:08):
You know, I've heard like the best baker in the
world in France can give you his recipe for his
croissant that he sells embarrassed. Yeah, yeah yeah, and you're
not going to be able to make it like him.
Speaker 2 (22:19):
No.
Speaker 1 (22:19):
No, it's not about the recipe.
Speaker 3 (22:20):
It's about the process with baking so often, and I
needed things I needed like piping.
Speaker 1 (22:24):
I had to, like, you know, so I'm like cutting
straws because there's no stores open. So it's like I
had to figure it out.
Speaker 2 (22:30):
This is like baking one oh one for you.
Speaker 3 (22:31):
Yeah yeah, And so we did that and then all
of a sudden one day, I was like, why haven't
we done a Philly pretzel?
Speaker 1 (22:37):
Like Albi should be eating them this summer in Philly.
Speaker 3 (22:39):
So I just started my soft pretzel journey, which this
was the one that I took really seriously, and it
took me months to even get a pretzel to taste
even remotely like the one I grew up.
Speaker 2 (22:48):
Wow, So you became obsessed and I can relate to this.
I was when I kind of started this journey. I
was making a lot of European inspired stuff. I was
really focusing on that, and my mom was like, hey,
you should make Bonda cocal with your sourdough. And it
was like the same light bulb kind of went off.
I was like, why haven't I done the bread of
my my soul? Like that's the bread of my people?
Like why am I not making it?
Speaker 1 (23:08):
Would you say?
Speaker 3 (23:09):
Would you agree that it's almost like a daunting task
to do that when when something.
Speaker 2 (23:14):
Is so close to your heart it's dangerous.
Speaker 1 (23:16):
You almost go, well, I'm not worthy of me.
Speaker 2 (23:18):
It's dangerous. It's dangerous because if you get it wrong. Yeah,
you don't want to deal with the hating. I mean
it seems like you're doing great in Phillies. Well, but
I bet, I bet it's nerve wracking. Even if you
think it's perfect, you still have your like Okay, so
now you got to like hure to people, how do
a thousand people in Philadelphia feel sure? And it's it's scary.
Speaker 1 (23:38):
It's really scary. And I do think that also, like
nobody makes seft pretzels at home in Philly.
Speaker 3 (23:44):
They're so prevalent everywhere the street, corner there's a guy
selling Philly pretzels, so like, you would never make them
in your house. I never met anybody who ever made
a Philly soft pretzel in their house. I didn't know
how to do it. Half the ingredients you can't get
at the store. You need Baker's lie, which is like
kinds danger, and you have to learn how to use that.
Speaker 1 (24:01):
I mean, there's a lot to it where you're just like,
I'll just buy it, you know, But because of this pandemic,
because a lot that I was like, I'm gonna do it.
Speaker 3 (24:09):
I'm just gonna get everything I need and really like
trial and error this thing. And I would make bags
of them and drop them off to other Philly expats that.
Speaker 2 (24:17):
Live in away. Oh so you were doing like that.
Speaker 3 (24:21):
It was a Philly guy, Bradley Cooper. Boom, here's pretzels.
Speaker 2 (24:25):
Try these, right, he has some constructive criticism.
Speaker 1 (24:28):
Yeah, And they'd be like and then it just slowly.
Speaker 3 (24:31):
And then one day I brought a batch out of
the oven and Katie was like, oh shit, oh my god,
this is amazing.
Speaker 1 (24:37):
It looked weird.
Speaker 3 (24:38):
I didn't quite know how to shape him yet, or
how to like keep the shape. But the taste was there,
and then all of a sudden it went from just
dropping off pretzels to friends porches and you know, waving
through the window to like.
Speaker 1 (24:52):
It was all of a sudden, people were lining up
on my street.
Speaker 3 (24:54):
It looked like the drive through in and out Burger
on Like it was crazy. Sorry, eating more pizza fries.
Speaker 2 (25:01):
No, eat more pizza fries. I know my listeners would
love to know. I love to know what whatever you
can share with us about your process. And I'm not
asking you, like what's your recipeople like, you know, I
can give you my reth What kind of flower are
you using? How are you fermenting a yeast sourdough? What
do you know? Yeah, so I'm curious. I use package
geese like saf or something like that.
Speaker 3 (25:20):
Yeah, yeah, yeah, exactly saf is that you say, which,
by the way.
Speaker 1 (25:24):
Was really hard to come by during the pandemic.
Speaker 2 (25:26):
People will snatching it up.
Speaker 3 (25:27):
I was like buying a yeast one email. They're like
ten dollars market.
Speaker 1 (25:33):
There was like a Yeast black market flower.
Speaker 2 (25:35):
Yeah.
Speaker 3 (25:36):
I moved around a lot with different flowers. I love this,
sir Galahad artisan flower.
Speaker 2 (25:41):
Oh Galahad Yeah, perfect protein content, yeah.
Speaker 3 (25:44):
Really perfect good for gluten making, and that's kind of
been the perfect flour. And then I all right, so
most soft pretzels are vegan. There's no butter, there's no milk,
there's nothing like that in pretzels, no egg whatever. I
was like, what would happen if you put a little
butter and a little milk in the pretzel enriching. I
(26:05):
just feel like that would make it even softer, even tastier,
even And yeah, the vegans are gonna be like, I
can't eat that pretzel, but like, what are you gonna do?
Speaker 2 (26:13):
Yeah? Yeah, we love you vegans.
Speaker 1 (26:15):
Yeah, we love you vegans. Go to Wetzels. That's delicious.
Speaker 2 (26:18):
We love vegans. Yeah, go to Wetzels, Go to wetles,
go to any hands. So yours is enriched a little
bit with some butter and some milk. Yeah.
Speaker 3 (26:25):
Sugar, no, but there's natural sugars coming out of the
barley malt. Yes, yes, so I used dry malt barley
when I was making it like powder. Yeah, when I
was at the house, I was actually using the liquid
malt barley, which looks like a molasses Oh sup round
syrupy barley mal Man boil bagels with that, yeah, yeah, yeah,
(26:48):
yeah exactly, And so that when you heat that up
and you mix that in, that'll create some natural sugars
in there. So there's definitely sugars, but I don't add
sugar by itself.
Speaker 1 (26:58):
A little bit of salt, butter and water and milk, and.
Speaker 3 (27:02):
I bring the milk up to a certain temperature, which
helps with Actually.
Speaker 1 (27:06):
I don't know, maybe you know better than I do.
Speaker 3 (27:08):
I read somewhere during the time that you bring the
milk up to a certain temperature.
Speaker 2 (27:13):
I mean what I do is I bring my dough,
any dough I make, I bring it up to a
desired temperature. So in a rich dough for a croissant
or a baguette, you want that dough mixed. So the
milk usually comes cold from the fridge exactly. So if
you put cold milk in your dis it's going.
Speaker 3 (27:26):
To change the temperature double dough. Do you notice that
the dough gets warmer when you're mixing it.
Speaker 2 (27:32):
Yeah. Yeah. There's a reason pizzerias and bakers use spiral
mixers because a planetary mixer yep, which is the one
with the big hook. Yeah, it get your dough really hot,
really fast. So the spiral keeps your dough a little
bit cooler so that you can mix it longer, develop
more strength, and get to your desired temperature.
Speaker 1 (27:48):
I never knew this. I'm doing this by accident.
Speaker 2 (27:51):
Welcome to Flaky Baking one oh one with Adam Spirou.
Speaker 1 (27:54):
I love that you and I have to have a
twelve hour dinner.
Speaker 2 (27:57):
Here's the thing. BAK is all about instincts, and it
seems like you've obviously got the touch, like.
Speaker 1 (28:03):
You know, it's funny.
Speaker 3 (28:04):
I think it's just that I have a really good
north Star, do you know what I mean? I just
know what and what it needs to taste like, and
I won't accept anything less than that. With this pretzel.
If you were to ask me to make a croissant
right now, I wouldn't even know where to start. Although
I do follow you and a bunch of people on
Instagram and I've seen it.
Speaker 2 (28:23):
But it's interesting what you're saying, though, because I think
that I have this conversation all the time. It's like,
as a cook or a bake or whatever, you know,
there's all these rules, right There's like rules that for
a long time in the food industry people follow and
kind of glorify and that's fine, you know, like Neapolitan
South Pizza's got to be this oven at this temperature,
(28:43):
with this flower, with this yeast, and dissolve the yeast
before the salt. I'm like, hey, is it good though?
What does it taste like? Is it delicious?
Speaker 3 (28:52):
And what happens if you don't dissolve the east and
you put it straight into the the flower, which is
what I do.
Speaker 2 (28:57):
Nothing happens.
Speaker 1 (28:58):
I spent hours dissolve years, hours. And then finally I
actually met.
Speaker 3 (29:02):
A baker when we moved into a bakery at a
bread bar La down in Elsigunda. That was my first
industrial bakery I moved my company to, and it was
the first time I worked with a real professional pastry
chef and baker, and I showed him my process and
my recipe and he was like, there's some redundancies and
some weird things that you do, and I don't know
where you pick them up for him, but you don't
necessarices sarily have to dissolve the yeast in the water
(29:28):
until it starts bubbling like and I was like, no,
you have to, that's the way it is. And then
I tried it without it and it.
Speaker 1 (29:34):
Was like fine, Yeah, it was great.
Speaker 2 (29:36):
It works. So yeah, I mean even like the salt
in the yeast thing you ever heard of, Like if
you add the salt in the yeast together, it'll as
salt will kill the east. Yes, I have heard that.
At this point, think that was some kind of urban
myth because it's not true. You don't have any yeast
and salt. I've touched and made the most beautiful breath, yes,
of all time.
Speaker 1 (29:53):
It's not a problem.
Speaker 2 (29:54):
I don't know where that whole situation came from. So
we'll be right back after this. Let's get right back
into it.
Speaker 3 (30:17):
People always talk about, oh, there's no good bagels in La,
like they're not like New York. It's not that it's
impossible to make a good bagel in La.
Speaker 2 (30:24):
Yeah.
Speaker 3 (30:25):
A lot of people are like, well, the water's different, right,
so it's gonna be different, and that is true. Water, humidity, elevation,
those things change.
Speaker 2 (30:34):
Then, yeah, there are several variables.
Speaker 3 (30:37):
But if you want it to make a New York
bagel in La, you could do it right percent.
Speaker 2 (30:43):
I do it all the time.
Speaker 3 (30:43):
So it's not about the water. It's not about the difference.
What I feel like it's about is about that north Star.
Speaker 2 (30:50):
People are very protective about their north Star.
Speaker 1 (30:52):
That's what I mean. Here's the issue. If you grew
up in LA, a New York bagel doesn't.
Speaker 3 (30:57):
Taste like a bagel to you, right, So the expectations
of the regional customers that you're serving, yeah, are gonna
be different than the ones that you grew up with.
Speaker 1 (31:08):
You want to give them the food you.
Speaker 3 (31:11):
Love, yeah, but we have to like teach them that
this is delicious and this is great, and this.
Speaker 1 (31:16):
Is how we do it over here or over there.
Speaker 2 (31:17):
Well, it's also terrifying because you know, I had a
cat from Argentina pull up to the pop up. Yes,
admittedly I've never been to Hintina yet, right, but I
have several contacts Baker's friends, colleagues, you know, I talk, Yeah,
I research, I learned, I make many aluna, I make fugas.
At that Argentina cat came and he was like, oh,
he's like, let me talk to you about the fugaz.
That was like my heart's like oh yeah, I'm like,
(31:38):
fuck me, this dude's gonna rip me on, like he's
you know what I'm saying, And he's like this dough
is better than anything I've ever had in Winosi, I.
Speaker 1 (31:45):
Was like what I was like?
Speaker 2 (31:46):
I was like, on the flip side, I don't need.
Speaker 3 (31:48):
That like much, No, but that that shows you that,
you know, when you break the rule a little bit,
when when you don't correct a lot of times, you
can blow people's mind. And I feel like that way
with pretzels. Here, Everyone's coming up to the pop up going,
do you have a halopenio on? Do you have one
that's got cheese in it?
Speaker 2 (32:04):
You will?
Speaker 1 (32:05):
Do you have it?
Speaker 2 (32:05):
And I'm like, I bet you will?
Speaker 1 (32:08):
But in Philly we don't do hallow penia on it,
you know, all that stuff.
Speaker 3 (32:11):
But so I've had to sort of, yes, could I
cater to the LA audience and make this shabby pretzel
exactly like Wetzels?
Speaker 1 (32:20):
Right?
Speaker 3 (32:20):
Every kid is like, I love the cinnamon sugar buttery pretzel.
Speaker 1 (32:24):
That I get at them all or at the Lakers
game or whatever. Yes, could I sell those and just
make them exactly? Of course?
Speaker 3 (32:29):
But what I'm trying to do is introduce new people
to the pretzel that I love Philly, And I'm going
to disappoint some people. People are gonna be like, it's
not there's no Holopenia on the menu. I want that
dipped in sugar. I want that coated and chocolate chips
or whatever. Right, And I'm like, that's not how we
do it. That's not what we do.
Speaker 1 (32:49):
But go to Wetzels. It's delicious.
Speaker 2 (32:50):
There's something about there's something about this mentality. Though you're
keeping an og, gotta keep it that has its It's
gonna have its ups and downs. So I mean, on
that note, like, so then what next?
Speaker 3 (33:00):
Starting tomorrow, we're shipping nationwide on gold Belly, and I
figured out how to like do it. I never wanted
to ship because I was just worried about the consistency
and the product. But what we're basically doing is making
them bald without the salt on them. So they called
boss is baldy. You make them bald? You freeze them immediately,
flash freeze them right.
Speaker 1 (33:19):
As soon as they get out of the oven.
Speaker 3 (33:20):
Okay, include a salte it doesn't freeze the box yup
and just send it straight to the customer overnight via
gold Belly. And all they have to do is though
it reheat it, put a little salt on their little water.
Speaker 1 (33:33):
Perfect shappy pretzel. Whatever you are in the.
Speaker 2 (33:35):
United in all the United States listens and that bed
on gold belly man, get your shappiest man. I don't
care if you in New Orleans. I don't care if
you Miami, I don't care where. If you and Philly,
you better get you some shappies in New York. Do
a pop up with me. Adam Spear, You're amazing.
Speaker 1 (33:52):
I never want this podcast.
Speaker 2 (33:53):
It's not because we're going into our flaky game. Okay,
you have a little game to play with you. You're a
fry connoisseur. It seems like because you talked about Lomo
I want.
Speaker 1 (34:06):
To do that's coated and things.
Speaker 2 (34:08):
I wanted to bring that back. I was like, damn
like So that's one of the most iconic Peruvian dishes.
It's steak peppers onions on top of French fries.
Speaker 1 (34:17):
And like some gravy.
Speaker 2 (34:20):
I wouldn't call it store like the juiceman to steak.
So I've got a little bit of trivia for you
today about fries. So let's see how you do. It's
very simple, multiple choice. Let's see how deep your fry
game really goes as you take bite number ten. I
think ye, all right. The average American eats about how
many pounds of potatoes per year, with French fries being
(34:41):
the culprit behind the high consumption. Is it twenty pounds
for the average American per year? Is it a thousand
pounds maybe for Adam Shapiro or is it forty six
point four pounds?
Speaker 1 (34:56):
I was gonna say it was twenty, but it's forty
six point four.
Speaker 2 (35:00):
Easily, forty six point four. Welcome to the flaky game.
You got it right.
Speaker 1 (35:03):
It's not sound healthy to do forty six you know,
It's funny.
Speaker 3 (35:08):
I was working with the nutritionists, like back in the
day when I was trying to like figure because I
just eat like an idiots.
Speaker 1 (35:14):
I eat like a kid.
Speaker 3 (35:15):
Who's been left home alone by his parents when they
forgot him when they.
Speaker 2 (35:18):
Went to the Like, Yeah, I have a problem.
Speaker 1 (35:20):
It's a little bit of a problem.
Speaker 3 (35:21):
Yeah, And I'm trying to figure that out and I'm
working on I'm working on it right now, working on it.
Speaker 1 (35:25):
Right you're working in printal company.
Speaker 2 (35:26):
Didn't like health, no, no, no, no, no no no.
Speaker 1 (35:28):
But I'm obsessed.
Speaker 3 (35:29):
I'm obsessed with food and I really do get these
cravings and I and they're very specific.
Speaker 1 (35:34):
Whatever. I had a nutritionist once. Tell me, listen, make
the French fries yourself. Right.
Speaker 3 (35:41):
If you see how hard it is to make a
great French fry and how long that process.
Speaker 2 (35:48):
Right, you ain't never gonna really want to make.
Speaker 3 (35:49):
Them, and you'll realize that it's not natural to eat
that many French fries. Like the human body should only
be able to eat as many French fries as you
can make if you're just eating them every day.
Speaker 2 (36:00):
It's the same with like slice store bought ingredients list
this big bread, Like if you eat a sandwich with
that kind of bread.
Speaker 1 (36:07):
Every day, it's not good for your bad body.
Speaker 2 (36:09):
That's why when you make fresh bread with good flour,
your body doesn't react that bad.
Speaker 3 (36:13):
Why when everybody goes on vacation in Italy and they're like,
I thought I was gonna put on one hundred pounds
and I.
Speaker 1 (36:18):
Lost weight, and it's like, yeah, because it's real ingredient.
Speaker 2 (36:21):
And you also have to walk a lot. Yeah, got
a couple more questions for you here, all right, build
as the Creme de la creme palm fleet, the plate
of the most expensive French fries costs. How much in
US dollars? Is it two hundred dollars. I can't wait
to read you the ingredients on this. This is insane.
Is it two hundred dollars? Is it ninety nine dollars?
(36:43):
Or is it seven hundred and eighty eight dollars? It's
just a plate of fries ninety it was the ninety
one ninety nine it is it is two hundred dollars.
Speaker 1 (36:53):
What what's truffle?
Speaker 2 (36:55):
Yeah, so it's the truffle. It includes Upstate Chipperback potatoes
vintage two thousand and six. Don that's ridiculous.
Speaker 1 (37:06):
You're drinking it.
Speaker 2 (37:07):
I don't know. Are they putting that in the they're
putting this in the fries, cage free goose fat from France.
Speaker 3 (37:13):
Well, I've had some good duck fat fries and that
does make a difference.
Speaker 2 (37:16):
Oh yeah, that's makes goose versus duck fat. What do
you think the difference would be cuter? Have you? Yeah?
Just like you're saying goose. It makes it makes me think,
like shit, I'll spend one hundred bucks. Yeah, U a
hundred bucks because they use goosey.
Speaker 1 (37:29):
Yeah, they're doble.
Speaker 5 (37:29):
If it was just duck fat, I'd spend just like
a common street duck, just like the ducks that are
by canals. Yeah, like a street duck, fat street street
duck fat fries. Yeah, the attitude we probably make some
people stick with that ship.
Speaker 3 (37:43):
Ye.
Speaker 2 (37:43):
Also truffles all trouble oil, Yes, truffle, pecorino, tartufalo, shave
breck some.
Speaker 3 (37:51):
Okay, all right, No, I will say, and my wife
knows this. I vehemently do not like truffle. I don't
like the smell, the taste, to flavor, nothing. I'm obseessed.
Speaker 2 (38:03):
I'm celebrating because I hate tru This is hilarious.
Speaker 3 (38:07):
People always think that you're gonna be so happy that
they put it on the fucking thing you disordered.
Speaker 1 (38:12):
I'm like, yeah, I'll have the French fries. And then
they bring out some trumble fries and I look at
them with disdain on my face. I'm like, you just
ruined the fries.
Speaker 2 (38:21):
I am dying right now, So listeners, I home, y'all
check it out, fam, Like, I gotta let you know
I'm dead inside right now. I went to a dinner
with my friend Danielle, Italian chef, and he made us
this really beautiful short rib dish with polenta, and he
shaved black truffle on it. And as I left this house,
he gives me in my hand, like three really beautiful
black truffles. He's like, hey, you want these? I'm like sure,
(38:43):
And that's like amazing. So today today, as we were
driving here, I was like, damn, I was gonna bring those.
Speaker 1 (38:52):
I was going to I don't like trumples.
Speaker 2 (38:54):
I really don't like to see the bullet. Then I
got one more question for you. Then we're going to
close out today, man. And this was actually interesting to me.
How do people how do you think people in Vietnam
eat their French fries?
Speaker 1 (39:05):
All right?
Speaker 2 (39:05):
Is it with ketchup? Is it?
Speaker 1 (39:08):
I don't think it's ketchup?
Speaker 2 (39:10):
Is it with vinegar and mayonnaise? Is it with butter
and sugar? Or is it with salt?
Speaker 1 (39:19):
Oh geez, mayonnaise and vinegar? That seems mayonnaise? What was
this third one?
Speaker 2 (39:26):
Sugar butter and sugar?
Speaker 1 (39:28):
Butter and sugar, butter and sugar?
Speaker 3 (39:29):
Right, yeah, yeah, because well you know, ketchup is a
is like an American condiment.
Speaker 1 (39:35):
Isn't it?
Speaker 2 (39:36):
Uh?
Speaker 1 (39:36):
Yeah. Ketchup was created in Pittsburgh, Pennsylvania, at the Hinds
fe in Pennsylvania.
Speaker 2 (39:40):
Did Pennsylvania invent all of food, Like, what the fuck
is going on?
Speaker 3 (39:44):
We could really deep dive into this, but Pennsylvania was
for immigrants coming to the United States through Ellis Island
a lot of times. The furthest they could get to
the rural.
Speaker 1 (39:55):
Areas from New York City was Pennsylvania.
Speaker 3 (39:58):
And so you have these colonies in Pennsylvania where you're like, oh,
that's interesting, like the Pennsylvania Dutch, the Amish country up there, right,
and they're the ones.
Speaker 1 (40:05):
Who brought the pretzels.
Speaker 2 (40:06):
Oh so thanks to them, shatz exists.
Speaker 1 (40:10):
Yeah.
Speaker 3 (40:10):
So I don't think that it's like weird actually that
so many things sort of came out of Pennsylvania, because
I just think there were so many cultures moving to
the United States, spreading out amongst orld Pennsylvania and like
bringing all these different things.
Speaker 2 (40:23):
I don't know, you're not necessarily wrong about the fact
that that's basically where our food culture comes from. It's
it's where we're the immigrants. Like where you know there's
not great Chinese food in New Orleans. Well, it's like
an immigration pattern just there were no Chinese people really
that came there.
Speaker 3 (40:36):
So interesting thing though about the Asian culture and sweet frizes.
Speaker 2 (40:41):
Yeah, something to look into and try on. I actually
this episode was great. I mean we covered a lot
of different types of random food facts and I feel
like I have learned a lot from you. And as
we close the episode out, we love to talk about
ways that you help out communities, help out different communities,
or make a difference in that.
Speaker 1 (40:57):
I love this part of the podcast.
Speaker 2 (41:00):
Believe that Hilarity for Charity is something that HFC means
a lot to you. So why don't you tell myself
and my listeners what is Hilarity for Charity and why
is it so important to you?
Speaker 3 (41:10):
Well, this was a you know, I've had family with
Alzheimer's at that family and my family and my wife's
family pass away of Alzheimer's dementia.
Speaker 1 (41:18):
You know. One of the things I love about HFC.
By the way, HFC was.
Speaker 3 (41:21):
Started by seth Rogen and Lauren Millergan, who are two
of the best best people I've ever met in Hollywood.
So they started this amazing organization called Hilarity for Charity
or HFC. One of the unfortunate things about dementia and
Alzheimer's is that no cure yet, but the research that's
(41:41):
going into it is making huge strides. Just recently, there
was a huge stride in understanding what it is that
causes dementia and Alzheimer's, and they're starting to be like
medications now that pharmaceutical companies are figuring out to like
stave it off and to like delay it and prevent it.
And so HFC raises a lot of money for the
(42:04):
prevention and the cure of Alzheimer's and the research going
into that.
Speaker 1 (42:08):
One of the most challenging and unfortunate.
Speaker 3 (42:10):
Parts of the disease is it's very difficult for the caretakers.
It's very difficult for the family and close friends of
the person affected to now change their lives.
Speaker 1 (42:24):
With no experience to being a caretaker.
Speaker 3 (42:27):
No experience being with this specifically family member acting this
way or having these issues, and it's a real life
changer for people. And one of the things HFC does
is provide financial aid to caregivers, resources to caregivers, information
to caregivers. They're constantly thinking about the caregivers because ultimately,
(42:51):
without the cure and without medicine preventing it, our front
line on dimension and.
Speaker 1 (42:57):
Alzheimer's are the caregivers.
Speaker 3 (42:59):
And a lot of times that's a really fucking expensive proposition,
you know. So people are having to quit their job
to be a full time caretaker at home. People are
having to hire full time help, which is insanely expensive.
So HFC has taken that into really shining a light
on that issue specifically, and they do it with humor.
(43:22):
There's something about humor that's sort of the great equalizer.
It brings the conversation down to a more personal, comfortable level.
And I think that's one of the hardest things about
something like caregiving at It's like people.
Speaker 1 (43:34):
Don't want to talk about it.
Speaker 2 (43:35):
Yeah, it's difficult.
Speaker 1 (43:36):
People don't want to like put it out there.
Speaker 3 (43:37):
And so the humor is like this gateway, this like
entry into the conversation, right, And it was for me.
Speaker 2 (43:44):
How can we How can our listeners help them?
Speaker 3 (43:47):
Oh? Yes, follow HFC on the on the socials, go
to HFC. We are HFC dot Com is the website,
and there's events all the time. We have a great
HSC has a great yearly special that's been on Netflix
the past couple of years, which is the Hilarity for
Charity event, and it's crazy. I mean it's like John
Mayer's performing and Snoop Dogg's there, and like the biggest
(44:08):
stars do these performances and it's and they get comedians
like everybody.
Speaker 1 (44:12):
I mean literally from Chris Rock to Adam Sandler.
Speaker 3 (44:15):
There's a lot of ways to get involved. But you
know the biggest thing for HFC is just raising five dollars. There,
ten dollars there.
Speaker 1 (44:21):
You get to HFC. We are at HPC dot com.
Speaker 3 (44:23):
You can just make little donations like literally just five bucks.
They really focus on the caregivers, and they focus on
like opening up the conversation with humor and I love that.
Speaker 2 (44:31):
Thank you Adam for sharing that with us.
Speaker 1 (44:33):
Orst thank you for allowing me the space.
Speaker 2 (44:35):
I can tell that along with the pretzels and the
pizza fries, that this issue is also very near and
dear to your heart. And you know, I really appreciate
you coming and talking and sharing. Make sure you're on
the website following the socials so that we can make
a difference in brain health research and education. Yes, Adam Shapiro,
thank you so much for coming on flake you bisgu man.
It was an absolute pleasure.
Speaker 1 (44:55):
I can't wait to continue this over dinner. You're there,
You're there, You guys are all there.
Speaker 2 (44:58):
Let's go.
Speaker 1 (44:59):
Let's go.
Speaker 2 (45:00):
Thank you, Adam, thank you so much, thanks for listening. Fam.
If you want to make pizza fries for yourself, which
I know you do and your family and your friends
because it's pizza and fries combined, you can find the
recipe on shaannaland dot com. And of course, as usual,
I want to know how it goes. I want to
see how cheesy. I want to see where you're getting
(45:22):
a sauce from. You go into that pizzeria, you're making
a sauce yourself. I don't know, let me know. Tag
me at artists and Brian. Also tag Adam at Shappy Shaps,
tag shondaland of course post your videos, your photos, send
us messages, comments, get into discord, let's chat about it.
Tell us how you did. My advice would be to
use the waffle fry because you already know do some
(45:43):
success with that today. Gives you a nice balance cheese,
sauce and some pepperoni. If you want oh other comment,
don't put truffles on it, and don't forget to check
out Hilarity for Charity at WEREHFC dot org. You can
find all the websites and handles I mentioned in the
show note for this episode. Fam. If you like Flakey Biscuit,
(46:05):
you already know what to do. Leave us a rating, review, share, subscribe.
You already know we coming through with the best food
podcast content out there, so you might as well let
everybody else know that too. Flaky Biscuit is executive produced
by Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and
Gabrielle Collins. Our creative producer is Bridget Kenna, and our
(46:26):
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 with iHeartRadio. For more podcasts from
Shondaland Audio, visit the iHeartRadio app, Apple Podcasts, or wherever
(46:51):
you listen to your favorite shows.
This episode was recorded prior to the sag After strike.
Speaker 2 (00:03):
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to Flaky Biscuit, where each episode we
are cooking up You already know what it is, delicious
morsels of nostalgia, meals and recipes that have comforted and
guided our guests to success. I got a big smile
(00:23):
happening in front of me here, so that makes me
feel good. These recipes. I hope y'all are also making
at home, maybe giving me some advice on what I
could do better. Where did I go right or wrong?
You know what I'm saying, Because I ain't perfect. I
try to beat dough. Today we have a very very,
very funny and amazing guest. So excited to have this
talented actor and pretzel maker on the show. I feel
(00:47):
like we're about to nerd out about Doe. He's received
major respect in the acting world and currently stars in
Netflix's Never Have I Ever and the upcoming Peacock John
Wick Frequel.
Speaker 1 (00:59):
Oh Yeah, yes, wow, the continental good.
Speaker 2 (01:03):
Thank you. You said it much better than I was
gonna say. Please welcome. It seems like my new best friend.
Speaker 1 (01:09):
Yes, I think that's what we're called besties.
Speaker 2 (01:12):
Adam Shapiro. Thanks, thank you for coming to Flaky Biscuit.
Thank you for getting flaky with me.
Speaker 1 (01:16):
Thank you? Are you kidding me?
Speaker 3 (01:19):
I've done a couple of podcasts. Nobody's ever made me
food before. Nobody makes me food can It doesn't even
make me food at home. She's not I'm the make
I'm the food maker. When you're a food maker, everybody
just expects you're the one.
Speaker 2 (01:30):
Now I do cook bridget three meals a day. I'm
not gonna lie. It's kind of wild, but it's uh.
I love to do it. It's not like forced.
Speaker 1 (01:39):
When you love to do something, it doesn't feel for us.
Speaker 2 (01:41):
Yeah, And so four thousand pretzels for the Oscar wasn't forced.
Speaker 1 (01:45):
It was a force.
Speaker 3 (01:47):
I mean, four thousand pretzels for the first of all.
It might have been the most fun forty eight hours
of my life. It was unbelievable and like just stepping back. Basically,
Jimmy Kimmel is one of our favorite customers and he
orders these pretzels all the time. So two and a
half years ago, I made pretzels in my kitchen and
(02:07):
I wrote a little bit note to Jimmy Kimmel on
a bag and I say, yo, Jimmy, enjoy these. And
then you know, two and a half years later, I
get a phone call from him saying, do you want
to put four thousand jappy pretzels under every seat at
the Oscars? And I was like, yes, wow, And he's like,
what'll that cost us? I said, I just want to
go with my wife.
Speaker 1 (02:26):
Yeah, go on the red carpet.
Speaker 2 (02:27):
Do it up, damn.
Speaker 3 (02:28):
And we did, and it was unbelievable. I delivered them
all to the theater. We put them on under all
the seats. I was supposed to just deliver them, leave
and come back in my tuxedo.
Speaker 1 (02:38):
But once I realized, I was like, in the theater.
Speaker 2 (02:41):
You just couldn't help you. I was like, I'm saying,
you couldn't help you.
Speaker 3 (02:44):
So I was helping all the production assistants put them
under the seats. It was amazing, It was amazing.
Speaker 2 (02:48):
I can feel the pretzels flowing through your blood.
Speaker 1 (02:51):
It's my favorite. It's part of me. I grew up
in Philly. That's how it is in Philly.
Speaker 2 (02:56):
I cannot wait to dive into the ins and outs
of how this evil occurred. But before we get into
pretzel land, Yeah, there is another food item we got
to talk about. And I'm preparing for you, and I
want you to let our listeners know what is the
nostalgic meal that I made for you today. I am
so excited about this first of all.
Speaker 3 (03:15):
And I know I was like, you know, people probably
come on the show and they like their nostalgic meals
might be like a little bit loftier than what I think,
but like, I love street food. I'm like a connoisseur
of the lower level of cuisine.
Speaker 2 (03:29):
Absolutely, that's my Sometimes the lower level is actually the highest.
Speaker 1 (03:33):
This is what I'm talking about.
Speaker 3 (03:34):
I go to a fancy restaurant, I'm like, can I
just get like a fries chicken?
Speaker 1 (03:39):
Yeah? Come.
Speaker 3 (03:40):
And so I grew up in Philly going to this place,
Roman Delight.
Speaker 2 (03:45):
Roman This was.
Speaker 3 (03:46):
Our pizza shop in Abington, Pennsylvania, and they had these
things pizza fries.
Speaker 1 (03:52):
And I grew up eating pizza fries.
Speaker 3 (03:55):
And when I left Philly and and I went to
college and then I can't moved out to la I
just realized how regional that food item was. I always
just thought that, like anywhere they would have fries, would
have pizza.
Speaker 2 (04:08):
I never really, even though it seems like a simple concept,
right like pizza stuff on fries, I never heard of it.
I'm from the South and I've been living in New
York and I still haven't heard of it.
Speaker 1 (04:17):
This is what I mean.
Speaker 3 (04:17):
And I don't know the origins. I actually don't know
much about it. I just know that the pizza fries
would come and my family net. Unlike the pizza itself,
where you know, you put out the plates and everybody
gets a plate and everybody gets their salad and their pizza,
when it came to the pizza fries, it was just
here's four forks. We wouldn't cut a piece of it
(04:38):
out and put it on a plate. We would share
the container. And there's just something about that type of
food when you're you know, I love traveling the countries
where it's like.
Speaker 1 (04:46):
Oh no, just dig in, you know, with your hands. Yes,
we're all eating out of this one plate.
Speaker 2 (04:50):
You're trying to eat man, Like, I'm not trying to
wait around for some sort of plate. You got time
for that.
Speaker 3 (04:55):
I love sharing, and that's one of the things I
love about Philly. Pretzels is that they are meant to
be shared. They're baked together. They're literally connected, and you
pull them apart and you share them.
Speaker 1 (05:06):
And to show up with one Philly pretzel somewhere now
it would be unheard.
Speaker 2 (05:09):
You got to bring the whole trade. Yeah, And that's
similar to Pandulsa and Honduras called semitas. Some people might
know them as Mexican contrasts, but semitas sometimes you want
to let them touch when they bake. Yeah, when you
pull up with one semita and people will be like,
what you you brought one semita? Yea.
Speaker 3 (05:26):
There is something when you bake something together too, like
like brownies or whatever. Moisture moisture, and they sort of
keep each other's integrity.
Speaker 2 (05:35):
They're like a family, like a little family.
Speaker 3 (05:38):
They lift each other up so your sides aren't falling. Yes,
they're being held up, much like Philadelphians. We stick together
and we hold each other up.
Speaker 2 (05:47):
You were saying you didn't know the origin of pizza fries,
actually and I apparently apparently Southampton, Pennsylvania.
Speaker 1 (05:52):
All right, there was literally Pennsylvania.
Speaker 2 (05:54):
Yes, Piztrio, owner of Maggios or Maggio's maybe.
Speaker 1 (05:58):
Maggio's Pizza and Southampton.
Speaker 2 (06:00):
Apparently Homie Michael S Pizzaio owners about forty years ago
decided to just start doing it like that. Man, what
it must have just kind of spread over the state
and it's not far. I mean, I'm how far is
that from Philly? I don't know, nothing close close.
Speaker 1 (06:13):
Yeah, that's that's like southeast Pennsylvania.
Speaker 2 (06:16):
We might have to take at road trips. Have magic
Maggio is still around. We're gonna have to go to Maggio's. Man,
We're gonna have to go to magi og pizza fryes.
Speaker 3 (06:23):
I'm surprised I never eat at maggio Maggio's is a
ten minute drive from my high school.
Speaker 2 (06:30):
From your Really yeah, damn, so pizza fries is also
in your blood. Probably. Wow.
Speaker 1 (06:35):
I didn't realize exactly how regional it.
Speaker 2 (06:37):
Was, but this is some of the most regional game,
you know what I'm saying. When's the first time you
had it? Did they serve it at your school lunch?
Speaker 1 (06:44):
No?
Speaker 2 (06:44):
No, no.
Speaker 3 (06:45):
Pizza fries were only available at the pizzerias, and a
lot of the.
Speaker 1 (06:48):
Cheese steak places in Philly have pizza fries.
Speaker 3 (06:50):
Too because they have fries with wiz and a lot
of times they would then also have pizza fries. I've
only found one place in Los Angeles that does it,
and they crush it.
Speaker 2 (07:03):
Damn oh shit. What they called roccos so in pizza fries. Like,
what do you taste when you eat? Like, what's the
mark of a good pizza fry?
Speaker 3 (07:10):
I mean the ratio two because instantly once you start
making pizza fries, depending on how fresh you're getting to
eat them, you're gonna be sagging up those fries.
Speaker 1 (07:21):
And that's one of the tough parts about pizza.
Speaker 2 (07:23):
This is what's going through my head right now. I'm like,
at a certain point, I got this going. I got Nick,
he's the sous chef. He's gonna have to run out
and do something something.
Speaker 1 (07:33):
Listen, No, you're right. That's one of the things about
what I taste.
Speaker 3 (07:35):
When I taste a peace fried the cheese is great,
and then you get creative with the sauce. At my
pizza shop, it was always the pizza sauce, the kind
of pizza I grew up with in Philly.
Speaker 1 (07:45):
The sauce was not the star, right, This was like.
Speaker 2 (07:47):
A sugar like sugar type thing.
Speaker 3 (07:49):
Yeah, it wasn't like you know an Italian pizza.
Speaker 2 (07:52):
Where fresh crushed tomatoes type.
Speaker 3 (07:54):
Yeah, and like and like there's just a little blobs
of cheese sort of spread out on the pizza and
the sauce is a little bit more of a goat
thought of it.
Speaker 1 (08:04):
Yeah, this is like, this is like a very cheesy pizza.
Speaker 3 (08:07):
So like I never really tasted the sauce good like
I did when they put it on the pizza fries.
Speaker 2 (08:11):
And they had great sauce there, beautiful. The reason I'm
so excited about this, and I'll just go ahead and
be up front. So we just got here. I got here,
I'm doing my prep and I'm like, where's the sauce.
I made a sauce and made a really nice sauce
with crushed tomatoes and all that, but I forgot it.
I ran across the street to that random pizzaia, though,
and I bought a pint of their sauce. So this meal,
(08:34):
that's real facts, that's real facts. I ran across the
pizzeria and I was like, Hey, is there any chance
I could just buy some Marinera? And the guy's looking
at me. He was like no, And I was like
I'll pay ten dollars for it. He's like, Okay, that
was it. I got you some pizzaia sauce for it.
Speaker 1 (08:47):
That's I mean, that's all I could ever expect.
Speaker 2 (08:50):
I didn't taste it, though, so and you know this
is la I'm just playing no good. Well, I know
it's like deep Hollywood, like Starllywood. I'm gonna get up
and I'm gonna get these pizza fries assembled for you,
because I'm gonna do them fresh for you. All right,
hungry for more flaky biscuit, stay tuned? Alright, alright, let's
(09:23):
just jump back in. Pizza fries coming in hot.
Speaker 3 (09:30):
My god, look what kind of fries you used?
Speaker 1 (09:38):
All right, all right, hold on, let's wait a minute.
Speaker 3 (09:41):
First of all, oh, I'm so glad we photographed this
show and film it too, because I talked to the
pizza fries have just been placed on the table, and
the first thing I notice is that they're like waffle fries,
which is a genius idea because it creates more structure
and vehicle for the pizza topic.
Speaker 2 (10:02):
I in my head was like, well, there's only one
vessel for this. Yeah, that might be appropriate.
Speaker 1 (10:07):
I've never had it that way.
Speaker 2 (10:08):
So it's pretty hot, so we're gonna let it cool
for a few minutes.
Speaker 1 (10:10):
Smells it's really hot.
Speaker 2 (10:12):
All right, We're gonna let that cool for a few minutes.
I got a little fresh palm, shaved, a little fresh basil,
a little oregano for the top of my picture.
Speaker 1 (10:19):
Okay, all right.
Speaker 2 (10:20):
You mentioned that you had a personal relationship with pizza
fries and that there was a pizzeria close by. Talk
to me a little bit about like the first bite
you ever took of pizza fry, Like that first moment
where you realize it was it was a nostalgic thing.
You're like, holy, holy shit, this is like part of
my life.
Speaker 3 (10:36):
Yeah, well, I can't remember my actual first bite of
the pizza fry.
Speaker 2 (10:40):
First memorable moment, the first.
Speaker 3 (10:42):
Moment that I was like, oh man, I think was
the time I came home from college for Thanksgiving and
hadn't had pizza fries in I don't know, maybe three months,
you know, my first three months as a freshman at
University of Maroline, and this.
Speaker 2 (10:55):
Shit would be good three months. Had you feel in
like you were feeding me.
Speaker 3 (10:59):
I realize like how often I ate it, and also
how that it wasn't available in other places. And so
then I got married and I like brought my wife
back to Philly, and I'm like, you gotta try these
pizza fres.
Speaker 1 (11:11):
You know.
Speaker 3 (11:11):
It's like they slowly started to realize how much of
a personal sort of relationship I had with this. And
so when we when I was emailing with you about
coming on the podcast.
Speaker 1 (11:19):
I was like, this is kind of the perfect item
to choose.
Speaker 2 (11:24):
Yeah, I really hope I can bring you back to
that because I'm going to probably start making these often.
I love for what just occurred. This is my first
time making them, like right here, right now, and I'm
looking at this and I'm like, how have I not
been doing this? You know what I mean to my listeners,
I like to call out exactly what I just did
and then we'll dig in. We don't want it to
get like cold, you know, so very very small.
Speaker 1 (11:46):
Cold pizza fries aren't bad.
Speaker 2 (11:47):
I figured a pizzeri and like, you know, maybe the
pizzeri is doing freshly handcut potato fries. I was like,
you know, they're probably coming from the brown bag and
getting deep fried for sure, you know. Like, so I'm
not gonna make a recipe where I'm handcutting potatoes for
a pizza fry recipe. So I got waffle fries, as
you've already pointed out, and that idea came from sheet
pan nachos in my head. Of course, the best way
(12:11):
to make a nacho plate is on a sheet pan
where each chip can get a good like ratio of
So I was in the store and I almost got
the crinkle cut regulars, and I was like, no, no, no,
I see you. The waffle fries is going to provide
like a perfect little pizza in each bike about so,
as we talked, that's what I'm saying. I did make
(12:32):
a sauce from scratch and it will be in the recipe,
but you feel free to go to your local pizzeria
and ask them for some sauce or as Bridge would say,
some sauce.
Speaker 1 (12:39):
So on the island.
Speaker 2 (12:42):
From Long Island, I did crushed and marizano some you know,
crushed nice tomatoes, add some saw did you know, did
the whole thing? I spiced it well, was I stirred it,
I cooled it and then I forgot it. So I
went to the pizzeri across the street. I got some
fresh mozzarella here, some pepperoni and some basil palm and
dried oregano. So let's dig in and please let me And.
Speaker 1 (13:02):
In true pizza fries fashion, they're separate plate gon.
Speaker 2 (13:07):
We're gonna be savages right now. I'm gonna get it
all up in here. Oh ship, that's too much. I
gotta READO, my, you already have a better technique than me.
I'm like struggling to use the fork. What's happening, yo, yo, wowsers.
Speaker 1 (13:27):
This is what I'm talking about. Do you see what
I'm talking about? It's so comforting.
Speaker 3 (13:34):
It is technically listed on menus in Philly as an
appetizer or a side, which is hilarious because it's its
own meal.
Speaker 2 (13:44):
That's an entre. That's an entre, that's the whole.
Speaker 3 (13:47):
It actually took me a long time to order it
as an entree. Like even when I order it from
Roccos on Ventura, this sort of guilt comes over me
and I always like, also get wings. I'm like, I
can't just postmate.
Speaker 1 (14:00):
Pizza fries, No, Like I also have to like put
an entrede.
Speaker 3 (14:03):
As if someone at Roccos is going this animal, he
just post made it.
Speaker 1 (14:08):
The pizza fries. How dare he wait? Tell me about
the Is this a pepperoni on top?
Speaker 2 (14:12):
That's pepperoni on top when you ate it? Growing up?
Was there pepperoni or was it just cheese and sauce cheau?
Speaker 1 (14:18):
We never had pepperoni pizza fries.
Speaker 2 (14:20):
Hm.
Speaker 3 (14:21):
I never want them without pepperoni again, I mean, what what.
Speaker 1 (14:26):
Were we doing?
Speaker 2 (14:27):
I don't know.
Speaker 1 (14:27):
I feel like they probably had it on the menu,
but I'm.
Speaker 3 (14:29):
Sure you can get you know what I Sometimes there's
like cultural things that are passed down.
Speaker 1 (14:36):
It wasn't a rule in our house, but.
Speaker 3 (14:38):
We just like never got pepperoni on pizza. You know
who does great pepperoni on pizza? Detroit style pizzo.
Speaker 2 (14:43):
Detroit style pizzas out of control.
Speaker 1 (14:45):
You can't swing a cat without pepperoni on a Detroit control.
Speaker 2 (14:49):
It is like so many little rony cups, man like.
Speaker 3 (14:52):
They're so and they're perfectly cuppy, and they have a
little hot oil in them.
Speaker 2 (14:56):
Not too much oil, not too much. But when it
gets too oily, be like yo, I ain't even really
trying to eat that.
Speaker 1 (15:01):
Oh.
Speaker 3 (15:02):
I've gotten a Detroit tap pizza once that I like
poured it down the drain before I ate it.
Speaker 1 (15:06):
It was there was so much oil on it.
Speaker 2 (15:08):
I want to get a little more detail about what
you tasted exactly. How do you think the waffle fries
did in place of regular fries? And then finally, I
need to know if I'm bringing you back to that
nostalgic moment.
Speaker 1 (15:21):
I have chills right now, so yes, you're bringing me back.
Speaker 3 (15:24):
I'm having a visceral physical reaction to this, not just
in my stomach, but like all my.
Speaker 2 (15:29):
Look look at the chills on my arm.
Speaker 3 (15:32):
My hair is standing up on my arm, and I'm
a little emotional. That's how I get around food. I
either get kind of teary eyed, or I dance.
Speaker 2 (15:39):
My wife says, I'd like to see you dance right now?
Can you do pretzel fry dance for us?
Speaker 4 (15:43):
The dancing usually happens when for desserts, like when they're like, oh,
we actually have a special tonight. It's an Rio cheesecake,
and then just immediately you'll just see me like.
Speaker 1 (15:55):
Kind of a popping, locking kind of vibe. It's awesome.
Speaker 2 (15:58):
I think it's so good.
Speaker 1 (16:00):
Cheese ratio is perfect. Is there seasoning already on the
on the waffle fries.
Speaker 2 (16:06):
Yes, Like the bag says seasoned.
Speaker 1 (16:09):
Yes.
Speaker 3 (16:10):
So that's interesting too, because like it has a little
bit of a kick, doesn't it.
Speaker 1 (16:14):
Yeah, And it.
Speaker 3 (16:14):
Almost makes me like think like there could be more
seasoning on the flat.
Speaker 2 (16:19):
Could you could do like occasion And I don't know
how they seasoned that sauce, but it had a bunch
of speckles and stuff in it. All Right, he's going
in for BTE three. It looks like we were able
to take you back. The recipe for these pizza fries
is on Shondaland dot com. To my listeners out.
Speaker 3 (16:34):
There is recipes on shondalaland dot com.
Speaker 1 (16:38):
This is literally the merging of my world.
Speaker 2 (16:41):
Yes, yes, pizza recipe Shondalan. You're in the Shonda verse
right now.
Speaker 3 (16:46):
I was killed on Gray's Anatomy. I was killed on Scandal.
Shonda usually kills me. Now she's providing me pizza fries.
Speaker 2 (16:52):
My pizza fries are not not gonna kill you. This
is gonna be a real fun recipe for y'all. Make
sure you tune into to the website, get on discordless,
chat about it. What kind of fries y'all using? Are
you doing? Handcuff fries. Would handcuf fries even work for this,
I don't think so. Definitely not shoestring. Don't don't know.
Don't even bring me a shoestring fry.
Speaker 1 (17:11):
The only thing you could.
Speaker 3 (17:12):
Do if you were to do shoestring, I think you
would have to mix up the cheese and the fry
and create like almost like a lasania where the where
the cheese is wrapped around the shoe string fries, and
so you could almost cut it like a lasagna.
Speaker 2 (17:31):
Okay, but if you're.
Speaker 1 (17:32):
Just gonna do a layer of shoe string and then
put pizza.
Speaker 2 (17:36):
It would it's going to be an absolute attach fee.
All right, so he's still eating by the curly curly fries.
Speaker 3 (17:43):
I think curly fries are very There's a lot of
potato in them, and I think it would mess up
the ratio between.
Speaker 2 (17:49):
The unless you extend them out and then layer in
while they're extended. That was like a spiral baked a
spiral baked potato exactly. Ye know, there's a lot of
potential here. We might have to make some deviations for
the recipe.
Speaker 1 (18:03):
Steak fries would be interesting.
Speaker 2 (18:05):
Like thick cut.
Speaker 1 (18:06):
The only problem.
Speaker 2 (18:08):
Noways, yeah, we already already know steak fuck steak friese
steak fries or wedges? Are they not the same thing?
Speaker 1 (18:15):
Yeah, they're like the same thing. Thick.
Speaker 2 (18:17):
Yeah, I'm like, I don't know, we don't play that.
I thank you, all right, you've been chomping at the
bit to talk to me about pretzel. We talked a
little bit about things. I'm dying tonight.
Speaker 1 (18:25):
I mean, you got sauce on the microphone cover.
Speaker 2 (18:27):
If the microphone cover didn't get sauce on it, where
you're where you're really eating? Were you really eating? Talk
to me about this? Right? So we're in the pandemics
and you're an actor, right, You've been doing acting things,
but all of a sudden you're making pretzels? Yes, So
what the how is the gap? Being?
Speaker 3 (18:43):
Like, Well, unlike you, I am not a genius chef.
I don't have that much experience with food. I love clearly,
I'm obsessed with food.
Speaker 1 (18:52):
I've always been like that my own life.
Speaker 3 (18:55):
And I do feel like something happened not just to me,
but to a lot of people. And I hear from
people all the time on Instagram that kind of did
similar things to shabby Pretzel. But they send me a
DM and they're like, dude, I've been following Shapty Pretzel
since twenty twenty, since Lockdown.
Speaker 1 (19:10):
And I did the same thing with cupcakes. I did
the same thing with dim Sum.
Speaker 3 (19:14):
I did the same thing with Detroit style pizza ice cream.
And I think you know, we all had the same story,
which is like we were all freaking out and we
all needed comfort. And it was like not just like
the normal comfort food right where you're like, oh, I'm.
Speaker 1 (19:30):
Kind of losing it right now.
Speaker 3 (19:32):
I have a very stressful week. I'll just go with
whatever comfort food I can find. This was like, no,
I need the comfort the one that came from my
town when I grew up. Like this, shit's not gonna work.
I can't just do an La donut store on the corner.
I need the thing I had in Philly growing up,
(19:52):
like the deep, deep rooted, emotional tie food. At the time, Alby,
my son was two years old now he's five.
Speaker 1 (20:01):
He's so cute.
Speaker 3 (20:02):
And my wife Katie was pregnant with Vira, who's now two,
and Katie didn't know what.
Speaker 1 (20:09):
Was gonna happen with COVID and being pregnant. She was like,
I'm just gonna stay in my in my room and
stay up.
Speaker 3 (20:15):
And I was like, I'll take Albi and he and
I are basically just like do an exploration into the
culinary arts.
Speaker 1 (20:22):
Every morning. That'll be like the first period of his
school will be cooking class.
Speaker 3 (20:27):
And basically what I did was I would show him
pictures of a vacation Katie and I went on and like,
let's say it was Peru, and I'm like, so this
is called lomo soltanto and we used to eat that
in Peru, and we're gonna make that, and we're gonna
go online and we're gonna google the recipe and we're
gonna order the ingredients and then we.
Speaker 1 (20:43):
For that day or the next day, we would make lomoltata.
Speaker 3 (20:45):
And I'm like, all right, now here's a picture of
us in New Orleans and we're eating Bignet's.
Speaker 1 (20:49):
We're gonna make a bigne.
Speaker 3 (20:51):
Now I've never made a bangye, I've never made a
lolmost altata. Like I was doing everything from scratch, having
never done it.
Speaker 2 (20:56):
So those are real examples, real examples.
Speaker 1 (20:58):
I did these.
Speaker 2 (20:59):
So you did bannets and lomo.
Speaker 3 (21:01):
Yeah, And then one of the one of my favorite
things that Alby and I did during the lockdown was
a punch key, which is a Polish donut served on
Fat Thursday.
Speaker 2 (21:13):
Which is where in Poland at Polish bakeries.
Speaker 3 (21:17):
I've never been to Poland, but my favorite one here
in the States is in Williamsburg, Brooklyn, and it's called
Peter Pans Donuts.
Speaker 2 (21:24):
Oh, Peter Pan Donut. Is that one in green Point?
Speaker 1 (21:26):
Green Point?
Speaker 2 (21:26):
Green Point, historic Polish neighborhood. Yeah, Peter Pan is on Point.
Speaker 1 (21:30):
It's on literally green Point and it.
Speaker 2 (21:33):
Is on Points on Point.
Speaker 1 (21:34):
I went over there and I didn't know I was
going there on Fat Thursday. I was just going there.
This was February twenty twenty.
Speaker 3 (21:40):
This is right before COVID hit and I walked in
with Albi and I'm like, hey, I'll take the uh
glazed in the chocolate whatever.
Speaker 1 (21:48):
I was like, why is.
Speaker 3 (21:49):
There such a line today? It's just like because it's
Fat Thursday and everybody's here for the Punchki's. I'm like, well,
throwing a punch k whatever that is. It changed my
life this donut. I was like, I have to get
more into baking. This is the best donut I've ever
had in my life. So during the pandemic. Ali and
I made them and it took days.
Speaker 2 (22:06):
Because a lot of fermentation, just a lot of like.
Speaker 1 (22:08):
You know, I've heard like the best baker in the
world in France can give you his recipe for his
croissant that he sells embarrassed. Yeah, yeah yeah, and you're
not going to be able to make it like him.
Speaker 2 (22:19):
No.
Speaker 1 (22:19):
No, it's not about the recipe.
Speaker 3 (22:20):
It's about the process with baking so often, and I
needed things I needed like piping.
Speaker 1 (22:24):
I had to, like, you know, so I'm like cutting
straws because there's no stores open. So it's like I
had to figure it out.
Speaker 2 (22:30):
This is like baking one oh one for you.
Speaker 3 (22:31):
Yeah yeah, And so we did that and then all
of a sudden one day, I was like, why haven't
we done a Philly pretzel?
Speaker 1 (22:37):
Like Albi should be eating them this summer in Philly.
Speaker 3 (22:39):
So I just started my soft pretzel journey, which this
was the one that I took really seriously, and it
took me months to even get a pretzel to taste
even remotely like the one I grew up.
Speaker 2 (22:48):
Wow, So you became obsessed and I can relate to this.
I was when I kind of started this journey. I
was making a lot of European inspired stuff. I was
really focusing on that, and my mom was like, hey,
you should make Bonda cocal with your sourdough. And it
was like the same light bulb kind of went off.
I was like, why haven't I done the bread of
my my soul? Like that's the bread of my people?
Like why am I not making it?
Speaker 1 (23:08):
Would you say?
Speaker 3 (23:09):
Would you agree that it's almost like a daunting task
to do that when when something.
Speaker 2 (23:14):
Is so close to your heart it's dangerous.
Speaker 1 (23:16):
You almost go, well, I'm not worthy of me.
Speaker 2 (23:18):
It's dangerous. It's dangerous because if you get it wrong. Yeah,
you don't want to deal with the hating. I mean
it seems like you're doing great in Phillies. Well, but
I bet, I bet it's nerve wracking. Even if you
think it's perfect, you still have your like Okay, so
now you got to like hure to people, how do
a thousand people in Philadelphia feel sure? And it's it's scary.
Speaker 1 (23:38):
It's really scary. And I do think that also, like
nobody makes seft pretzels at home in Philly.
Speaker 3 (23:44):
They're so prevalent everywhere the street, corner there's a guy
selling Philly pretzels, so like, you would never make them
in your house. I never met anybody who ever made
a Philly soft pretzel in their house. I didn't know
how to do it. Half the ingredients you can't get
at the store. You need Baker's lie, which is like
kinds danger, and you have to learn how to use that.
Speaker 1 (24:01):
I mean, there's a lot to it where you're just like,
I'll just buy it, you know, But because of this pandemic,
because a lot that I was like, I'm gonna do it.
Speaker 3 (24:09):
I'm just gonna get everything I need and really like
trial and error this thing. And I would make bags
of them and drop them off to other Philly expats that.
Speaker 2 (24:17):
Live in away. Oh so you were doing like that.
Speaker 3 (24:21):
It was a Philly guy, Bradley Cooper. Boom, here's pretzels.
Speaker 2 (24:25):
Try these, right, he has some constructive criticism.
Speaker 1 (24:28):
Yeah, And they'd be like and then it just slowly.
Speaker 3 (24:31):
And then one day I brought a batch out of
the oven and Katie was like, oh shit, oh my god,
this is amazing.
Speaker 1 (24:37):
It looked weird.
Speaker 3 (24:38):
I didn't quite know how to shape him yet, or
how to like keep the shape. But the taste was there,
and then all of a sudden it went from just
dropping off pretzels to friends porches and you know, waving
through the window to like.
Speaker 1 (24:52):
It was all of a sudden, people were lining up
on my street.
Speaker 3 (24:54):
It looked like the drive through in and out Burger
on Like it was crazy. Sorry, eating more pizza fries.
Speaker 2 (25:01):
No, eat more pizza fries. I know my listeners would
love to know. I love to know what whatever you
can share with us about your process. And I'm not
asking you, like what's your recipeople like, you know, I
can give you my reth What kind of flower are
you using? How are you fermenting a yeast sourdough? What
do you know? Yeah, so I'm curious. I use package
geese like saf or something like that.
Speaker 3 (25:20):
Yeah, yeah, yeah, exactly saf is that you say, which,
by the way.
Speaker 1 (25:24):
Was really hard to come by during the pandemic.
Speaker 2 (25:26):
People will snatching it up.
Speaker 3 (25:27):
I was like buying a yeast one email. They're like
ten dollars market.
Speaker 1 (25:33):
There was like a Yeast black market flower.
Speaker 2 (25:35):
Yeah.
Speaker 3 (25:36):
I moved around a lot with different flowers. I love this,
sir Galahad artisan flower.
Speaker 2 (25:41):
Oh Galahad Yeah, perfect protein content, yeah.
Speaker 3 (25:44):
Really perfect good for gluten making, and that's kind of
been the perfect flour. And then I all right, so
most soft pretzels are vegan. There's no butter, there's no milk,
there's nothing like that in pretzels, no egg whatever. I
was like, what would happen if you put a little
butter and a little milk in the pretzel enriching. I
(26:05):
just feel like that would make it even softer, even tastier,
even And yeah, the vegans are gonna be like, I
can't eat that pretzel, but like, what are you gonna do?
Speaker 2 (26:13):
Yeah? Yeah, we love you vegans.
Speaker 1 (26:15):
Yeah, we love you vegans. Go to Wetzels. That's delicious.
Speaker 2 (26:18):
We love vegans. Yeah, go to Wetzels, Go to wetles,
go to any hands. So yours is enriched a little
bit with some butter and some milk. Yeah.
Speaker 3 (26:25):
Sugar, no, but there's natural sugars coming out of the
barley malt. Yes, yes, so I used dry malt barley
when I was making it like powder. Yeah, when I
was at the house, I was actually using the liquid
malt barley, which looks like a molasses Oh sup round
syrupy barley mal Man boil bagels with that, yeah, yeah, yeah,
(26:48):
yeah exactly, And so that when you heat that up
and you mix that in, that'll create some natural sugars
in there. So there's definitely sugars, but I don't add
sugar by itself.
Speaker 1 (26:58):
A little bit of salt, butter and water and milk, and.
Speaker 3 (27:02):
I bring the milk up to a certain temperature, which
helps with Actually.
Speaker 1 (27:06):
I don't know, maybe you know better than I do.
Speaker 3 (27:08):
I read somewhere during the time that you bring the
milk up to a certain temperature.
Speaker 2 (27:13):
I mean what I do is I bring my dough,
any dough I make, I bring it up to a
desired temperature. So in a rich dough for a croissant
or a baguette, you want that dough mixed. So the
milk usually comes cold from the fridge exactly. So if
you put cold milk in your dis it's going.
Speaker 3 (27:26):
To change the temperature double dough. Do you notice that
the dough gets warmer when you're mixing it.
Speaker 2 (27:32):
Yeah. Yeah. There's a reason pizzerias and bakers use spiral
mixers because a planetary mixer yep, which is the one
with the big hook. Yeah, it get your dough really hot,
really fast. So the spiral keeps your dough a little
bit cooler so that you can mix it longer, develop
more strength, and get to your desired temperature.
Speaker 1 (27:48):
I never knew this. I'm doing this by accident.
Speaker 2 (27:51):
Welcome to Flaky Baking one oh one with Adam Spirou.
Speaker 1 (27:54):
I love that you and I have to have a
twelve hour dinner.
Speaker 2 (27:57):
Here's the thing. BAK is all about instincts, and it
seems like you've obviously got the touch, like.
Speaker 1 (28:03):
You know, it's funny.
Speaker 3 (28:04):
I think it's just that I have a really good
north Star, do you know what I mean? I just
know what and what it needs to taste like, and
I won't accept anything less than that. With this pretzel.
If you were to ask me to make a croissant
right now, I wouldn't even know where to start. Although
I do follow you and a bunch of people on
Instagram and I've seen it.
Speaker 2 (28:23):
But it's interesting what you're saying, though, because I think
that I have this conversation all the time. It's like,
as a cook or a bake or whatever, you know,
there's all these rules, right There's like rules that for
a long time in the food industry people follow and
kind of glorify and that's fine, you know, like Neapolitan
South Pizza's got to be this oven at this temperature,
(28:43):
with this flower, with this yeast, and dissolve the yeast
before the salt. I'm like, hey, is it good though?
What does it taste like? Is it delicious?
Speaker 3 (28:52):
And what happens if you don't dissolve the east and
you put it straight into the the flower, which is
what I do.
Speaker 2 (28:57):
Nothing happens.
Speaker 1 (28:58):
I spent hours dissolve years, hours. And then finally I
actually met.
Speaker 3 (29:02):
A baker when we moved into a bakery at a
bread bar La down in Elsigunda. That was my first
industrial bakery I moved my company to, and it was
the first time I worked with a real professional pastry
chef and baker, and I showed him my process and
my recipe and he was like, there's some redundancies and
some weird things that you do, and I don't know
where you pick them up for him, but you don't
necessarices sarily have to dissolve the yeast in the water
(29:28):
until it starts bubbling like and I was like, no,
you have to, that's the way it is. And then
I tried it without it and it.
Speaker 1 (29:34):
Was like fine, Yeah, it was great.
Speaker 2 (29:36):
It works. So yeah, I mean even like the salt
in the yeast thing you ever heard of, Like if
you add the salt in the yeast together, it'll as
salt will kill the east. Yes, I have heard that.
At this point, think that was some kind of urban
myth because it's not true. You don't have any yeast
and salt. I've touched and made the most beautiful breath, yes,
of all time.
Speaker 1 (29:53):
It's not a problem.
Speaker 2 (29:54):
I don't know where that whole situation came from. So
we'll be right back after this. Let's get right back
into it.
Speaker 3 (30:17):
People always talk about, oh, there's no good bagels in La,
like they're not like New York. It's not that it's
impossible to make a good bagel in La.
Speaker 2 (30:24):
Yeah.
Speaker 3 (30:25):
A lot of people are like, well, the water's different, right,
so it's gonna be different, and that is true. Water, humidity, elevation,
those things change.
Speaker 2 (30:34):
Then, yeah, there are several variables.
Speaker 3 (30:37):
But if you want it to make a New York
bagel in La, you could do it right percent.
Speaker 2 (30:43):
I do it all the time.
Speaker 3 (30:43):
So it's not about the water. It's not about the difference.
What I feel like it's about is about that north Star.
Speaker 2 (30:50):
People are very protective about their north Star.
Speaker 1 (30:52):
That's what I mean. Here's the issue. If you grew
up in LA, a New York bagel doesn't.
Speaker 3 (30:57):
Taste like a bagel to you, right, So the expectations
of the regional customers that you're serving, yeah, are gonna
be different than the ones that you grew up with.
Speaker 1 (31:08):
You want to give them the food you.
Speaker 3 (31:11):
Love, yeah, but we have to like teach them that
this is delicious and this is great, and this.
Speaker 1 (31:16):
Is how we do it over here or over there.
Speaker 2 (31:17):
Well, it's also terrifying because you know, I had a
cat from Argentina pull up to the pop up. Yes,
admittedly I've never been to Hintina yet, right, but I
have several contacts Baker's friends, colleagues, you know, I talk, Yeah,
I research, I learned, I make many aluna, I make fugas.
At that Argentina cat came and he was like, oh,
he's like, let me talk to you about the fugaz.
That was like my heart's like oh yeah, I'm like,
(31:38):
fuck me, this dude's gonna rip me on, like he's
you know what I'm saying, And he's like this dough
is better than anything I've ever had in Winosi, I.
Speaker 1 (31:45):
Was like what I was like?
Speaker 2 (31:46):
I was like, on the flip side, I don't need.
Speaker 3 (31:48):
That like much, No, but that that shows you that,
you know, when you break the rule a little bit,
when when you don't correct a lot of times, you
can blow people's mind. And I feel like that way
with pretzels. Here, Everyone's coming up to the pop up going,
do you have a halopenio on? Do you have one
that's got cheese in it?
Speaker 2 (32:04):
You will?
Speaker 1 (32:05):
Do you have it?
Speaker 2 (32:05):
And I'm like, I bet you will?
Speaker 1 (32:08):
But in Philly we don't do hallow penia on it,
you know, all that stuff.
Speaker 3 (32:11):
But so I've had to sort of, yes, could I
cater to the LA audience and make this shabby pretzel
exactly like Wetzels?
Speaker 1 (32:20):
Right?
Speaker 3 (32:20):
Every kid is like, I love the cinnamon sugar buttery pretzel.
Speaker 1 (32:24):
That I get at them all or at the Lakers
game or whatever. Yes, could I sell those and just
make them exactly? Of course?
Speaker 3 (32:29):
But what I'm trying to do is introduce new people
to the pretzel that I love Philly, And I'm going
to disappoint some people. People are gonna be like, it's
not there's no Holopenia on the menu. I want that
dipped in sugar. I want that coated and chocolate chips
or whatever. Right, And I'm like, that's not how we
do it. That's not what we do.
Speaker 1 (32:49):
But go to Wetzels. It's delicious.
Speaker 2 (32:50):
There's something about there's something about this mentality. Though you're
keeping an og, gotta keep it that has its It's
gonna have its ups and downs. So I mean, on
that note, like, so then what next?
Speaker 3 (33:00):
Starting tomorrow, we're shipping nationwide on gold Belly, and I
figured out how to like do it. I never wanted
to ship because I was just worried about the consistency
and the product. But what we're basically doing is making
them bald without the salt on them. So they called
boss is baldy. You make them bald? You freeze them immediately,
flash freeze them right.
Speaker 1 (33:19):
As soon as they get out of the oven.
Speaker 3 (33:20):
Okay, include a salte it doesn't freeze the box yup
and just send it straight to the customer overnight via
gold Belly. And all they have to do is though
it reheat it, put a little salt on their little water.
Speaker 1 (33:33):
Perfect shappy pretzel. Whatever you are in the.
Speaker 2 (33:35):
United in all the United States listens and that bed
on gold belly man, get your shappiest man. I don't
care if you in New Orleans. I don't care if
you Miami, I don't care where. If you and Philly,
you better get you some shappies in New York. Do
a pop up with me. Adam Spear, You're amazing.
Speaker 1 (33:52):
I never want this podcast.
Speaker 2 (33:53):
It's not because we're going into our flaky game. Okay,
you have a little game to play with you. You're a
fry connoisseur. It seems like because you talked about Lomo
I want.
Speaker 1 (34:06):
To do that's coated and things.
Speaker 2 (34:08):
I wanted to bring that back. I was like, damn
like So that's one of the most iconic Peruvian dishes.
It's steak peppers onions on top of French fries.
Speaker 1 (34:17):
And like some gravy.
Speaker 2 (34:20):
I wouldn't call it store like the juiceman to steak.
So I've got a little bit of trivia for you
today about fries. So let's see how you do. It's
very simple, multiple choice. Let's see how deep your fry
game really goes as you take bite number ten. I
think ye, all right. The average American eats about how
many pounds of potatoes per year, with French fries being
(34:41):
the culprit behind the high consumption. Is it twenty pounds
for the average American per year? Is it a thousand
pounds maybe for Adam Shapiro or is it forty six
point four pounds?
Speaker 1 (34:56):
I was gonna say it was twenty, but it's forty
six point four.
Speaker 2 (35:00):
Easily, forty six point four. Welcome to the flaky game.
You got it right.
Speaker 1 (35:03):
It's not sound healthy to do forty six you know,
It's funny.
Speaker 3 (35:08):
I was working with the nutritionists, like back in the
day when I was trying to like figure because I
just eat like an idiots.
Speaker 1 (35:14):
I eat like a kid.
Speaker 3 (35:15):
Who's been left home alone by his parents when they
forgot him when they.
Speaker 2 (35:18):
Went to the Like, Yeah, I have a problem.
Speaker 1 (35:20):
It's a little bit of a problem.
Speaker 3 (35:21):
Yeah, And I'm trying to figure that out and I'm
working on I'm working on it right now, working on it.
Speaker 1 (35:25):
Right you're working in printal company.
Speaker 2 (35:26):
Didn't like health, no, no, no, no, no no no.
Speaker 1 (35:28):
But I'm obsessed.
Speaker 3 (35:29):
I'm obsessed with food and I really do get these
cravings and I and they're very specific.
Speaker 1 (35:34):
Whatever. I had a nutritionist once. Tell me, listen, make
the French fries yourself. Right.
Speaker 3 (35:41):
If you see how hard it is to make a
great French fry and how long that process.
Speaker 2 (35:48):
Right, you ain't never gonna really want to make.
Speaker 3 (35:49):
Them, and you'll realize that it's not natural to eat
that many French fries. Like the human body should only
be able to eat as many French fries as you
can make if you're just eating them every day.
Speaker 2 (36:00):
It's the same with like slice store bought ingredients list
this big bread, Like if you eat a sandwich with
that kind of bread.
Speaker 1 (36:07):
Every day, it's not good for your bad body.
Speaker 2 (36:09):
That's why when you make fresh bread with good flour,
your body doesn't react that bad.
Speaker 3 (36:13):
Why when everybody goes on vacation in Italy and they're like,
I thought I was gonna put on one hundred pounds
and I.
Speaker 1 (36:18):
Lost weight, and it's like, yeah, because it's real ingredient.
Speaker 2 (36:21):
And you also have to walk a lot. Yeah, got
a couple more questions for you here, all right, build
as the Creme de la creme palm fleet, the plate
of the most expensive French fries costs. How much in
US dollars? Is it two hundred dollars. I can't wait
to read you the ingredients on this. This is insane.
Is it two hundred dollars? Is it ninety nine dollars?
(36:43):
Or is it seven hundred and eighty eight dollars? It's
just a plate of fries ninety it was the ninety
one ninety nine it is it is two hundred dollars.
Speaker 1 (36:53):
What what's truffle?
Speaker 2 (36:55):
Yeah, so it's the truffle. It includes Upstate Chipperback potatoes
vintage two thousand and six. Don that's ridiculous.
Speaker 1 (37:06):
You're drinking it.
Speaker 2 (37:07):
I don't know. Are they putting that in the they're
putting this in the fries, cage free goose fat from France.
Speaker 3 (37:13):
Well, I've had some good duck fat fries and that
does make a difference.
Speaker 2 (37:16):
Oh yeah, that's makes goose versus duck fat. What do
you think the difference would be cuter? Have you? Yeah?
Just like you're saying goose. It makes it makes me think,
like shit, I'll spend one hundred bucks. Yeah, U a
hundred bucks because they use goosey.
Speaker 1 (37:29):
Yeah, they're doble.
Speaker 5 (37:29):
If it was just duck fat, I'd spend just like
a common street duck, just like the ducks that are
by canals. Yeah, like a street duck, fat street street
duck fat fries. Yeah, the attitude we probably make some
people stick with that ship.
Speaker 3 (37:43):
Ye.
Speaker 2 (37:43):
Also truffles all trouble oil, Yes, truffle, pecorino, tartufalo, shave
breck some.
Speaker 3 (37:51):
Okay, all right, No, I will say, and my wife
knows this. I vehemently do not like truffle. I don't
like the smell, the taste, to flavor, nothing. I'm obseessed.
Speaker 2 (38:03):
I'm celebrating because I hate tru This is hilarious.
Speaker 3 (38:07):
People always think that you're gonna be so happy that
they put it on the fucking thing you disordered.
Speaker 1 (38:12):
I'm like, yeah, I'll have the French fries. And then
they bring out some trumble fries and I look at
them with disdain on my face. I'm like, you just
ruined the fries.
Speaker 2 (38:21):
I am dying right now, So listeners, I home, y'all
check it out, fam, Like, I gotta let you know
I'm dead inside right now. I went to a dinner
with my friend Danielle, Italian chef, and he made us
this really beautiful short rib dish with polenta, and he
shaved black truffle on it. And as I left this house,
he gives me in my hand, like three really beautiful
black truffles. He's like, hey, you want these? I'm like sure,
(38:43):
And that's like amazing. So today today, as we were
driving here, I was like, damn, I was gonna bring those.
Speaker 1 (38:52):
I was going to I don't like trumples.
Speaker 2 (38:54):
I really don't like to see the bullet. Then I
got one more question for you. Then we're going to
close out today, man. And this was actually interesting to me.
How do people how do you think people in Vietnam
eat their French fries?
Speaker 1 (39:05):
All right?
Speaker 2 (39:05):
Is it with ketchup? Is it?
Speaker 1 (39:08):
I don't think it's ketchup?
Speaker 2 (39:10):
Is it with vinegar and mayonnaise? Is it with butter
and sugar? Or is it with salt?
Speaker 1 (39:19):
Oh geez, mayonnaise and vinegar? That seems mayonnaise? What was
this third one?
Speaker 2 (39:26):
Sugar butter and sugar?
Speaker 1 (39:28):
Butter and sugar, butter and sugar?
Speaker 3 (39:29):
Right, yeah, yeah, because well you know, ketchup is a
is like an American condiment.
Speaker 1 (39:35):
Isn't it?
Speaker 2 (39:36):
Uh?
Speaker 1 (39:36):
Yeah. Ketchup was created in Pittsburgh, Pennsylvania, at the Hinds
fe in Pennsylvania.
Speaker 2 (39:40):
Did Pennsylvania invent all of food, Like, what the fuck
is going on?
Speaker 3 (39:44):
We could really deep dive into this, but Pennsylvania was
for immigrants coming to the United States through Ellis Island
a lot of times. The furthest they could get to
the rural.
Speaker 1 (39:55):
Areas from New York City was Pennsylvania.
Speaker 3 (39:58):
And so you have these colonies in Pennsylvania where you're like, oh,
that's interesting, like the Pennsylvania Dutch, the Amish country up there, right,
and they're the ones.
Speaker 1 (40:05):
Who brought the pretzels.
Speaker 2 (40:06):
Oh so thanks to them, shatz exists.
Speaker 1 (40:10):
Yeah.
Speaker 3 (40:10):
So I don't think that it's like weird actually that
so many things sort of came out of Pennsylvania, because
I just think there were so many cultures moving to
the United States, spreading out amongst orld Pennsylvania and like
bringing all these different things.
Speaker 2 (40:23):
I don't know, you're not necessarily wrong about the fact
that that's basically where our food culture comes from. It's
it's where we're the immigrants. Like where you know there's
not great Chinese food in New Orleans. Well, it's like
an immigration pattern just there were no Chinese people really
that came there.
Speaker 3 (40:36):
So interesting thing though about the Asian culture and sweet frizes.
Speaker 2 (40:41):
Yeah, something to look into and try on. I actually
this episode was great. I mean we covered a lot
of different types of random food facts and I feel
like I have learned a lot from you. And as
we close the episode out, we love to talk about
ways that you help out communities, help out different communities,
or make a difference in that.
Speaker 1 (40:57):
I love this part of the podcast.
Speaker 2 (41:00):
Believe that Hilarity for Charity is something that HFC means
a lot to you. So why don't you tell myself
and my listeners what is Hilarity for Charity and why
is it so important to you?
Speaker 3 (41:10):
Well, this was a you know, I've had family with
Alzheimer's at that family and my family and my wife's
family pass away of Alzheimer's dementia.
Speaker 1 (41:18):
You know. One of the things I love about HFC.
By the way, HFC was.
Speaker 3 (41:21):
Started by seth Rogen and Lauren Millergan, who are two
of the best best people I've ever met in Hollywood.
So they started this amazing organization called Hilarity for Charity
or HFC. One of the unfortunate things about dementia and
Alzheimer's is that no cure yet, but the research that's
(41:41):
going into it is making huge strides. Just recently, there
was a huge stride in understanding what it is that
causes dementia and Alzheimer's, and they're starting to be like
medications now that pharmaceutical companies are figuring out to like
stave it off and to like delay it and prevent it.
And so HFC raises a lot of money for the
(42:04):
prevention and the cure of Alzheimer's and the research going
into that.
Speaker 1 (42:08):
One of the most challenging and unfortunate.
Speaker 3 (42:10):
Parts of the disease is it's very difficult for the caretakers.
It's very difficult for the family and close friends of
the person affected to now change their lives.
Speaker 1 (42:24):
With no experience to being a caretaker.
Speaker 3 (42:27):
No experience being with this specifically family member acting this
way or having these issues, and it's a real life
changer for people. And one of the things HFC does
is provide financial aid to caregivers, resources to caregivers, information
to caregivers. They're constantly thinking about the caregivers because ultimately,
(42:51):
without the cure and without medicine preventing it, our front
line on dimension and.
Speaker 1 (42:57):
Alzheimer's are the caregivers.
Speaker 3 (42:59):
And a lot of times that's a really fucking expensive proposition,
you know. So people are having to quit their job
to be a full time caretaker at home. People are
having to hire full time help, which is insanely expensive.
So HFC has taken that into really shining a light
on that issue specifically, and they do it with humor.
(43:22):
There's something about humor that's sort of the great equalizer.
It brings the conversation down to a more personal, comfortable level.
And I think that's one of the hardest things about
something like caregiving at It's like people.
Speaker 1 (43:34):
Don't want to talk about it.
Speaker 2 (43:35):
Yeah, it's difficult.
Speaker 1 (43:36):
People don't want to like put it out there.
Speaker 3 (43:37):
And so the humor is like this gateway, this like
entry into the conversation, right, And it was for me.
Speaker 2 (43:44):
How can we How can our listeners help them?
Speaker 3 (43:47):
Oh? Yes, follow HFC on the on the socials, go
to HFC. We are HFC dot Com is the website,
and there's events all the time. We have a great
HSC has a great yearly special that's been on Netflix
the past couple of years, which is the Hilarity for
Charity event, and it's crazy. I mean it's like John
Mayer's performing and Snoop Dogg's there, and like the biggest
(44:08):
stars do these performances and it's and they get comedians
like everybody.
Speaker 1 (44:12):
I mean literally from Chris Rock to Adam Sandler.
Speaker 3 (44:15):
There's a lot of ways to get involved. But you
know the biggest thing for HFC is just raising five dollars. There,
ten dollars there.
Speaker 1 (44:21):
You get to HFC. We are at HPC dot com.
Speaker 3 (44:23):
You can just make little donations like literally just five bucks.
They really focus on the caregivers, and they focus on
like opening up the conversation with humor and I love that.
Speaker 2 (44:31):
Thank you Adam for sharing that with us.
Speaker 1 (44:33):
Orst thank you for allowing me the space.
Speaker 2 (44:35):
I can tell that along with the pretzels and the
pizza fries, that this issue is also very near and
dear to your heart. And you know, I really appreciate
you coming and talking and sharing. Make sure you're on
the website following the socials so that we can make
a difference in brain health research and education. Yes, Adam Shapiro,
thank you so much for coming on flake you bisgu man.
It was an absolute pleasure.
Speaker 1 (44:55):
I can't wait to continue this over dinner. You're there,
You're there, You guys are all there.
Speaker 2 (44:58):
Let's go.
Speaker 1 (44:59):
Let's go.
Speaker 2 (45:00):
Thank you, Adam, thank you so much, thanks for listening. Fam.
If you want to make pizza fries for yourself, which
I know you do and your family and your friends
because it's pizza and fries combined, you can find the
recipe on shaannaland dot com. And of course, as usual,
I want to know how it goes. I want to
see how cheesy. I want to see where you're getting
(45:22):
a sauce from. You go into that pizzeria, you're making
a sauce yourself. I don't know, let me know. Tag
me at artists and Brian. Also tag Adam at Shappy Shaps,
tag shondaland of course post your videos, your photos, send
us messages, comments, get into discord, let's chat about it.
Tell us how you did. My advice would be to
use the waffle fry because you already know do some
(45:43):
success with that today. Gives you a nice balance cheese,
sauce and some pepperoni. If you want oh other comment,
don't put truffles on it, and don't forget to check
out Hilarity for Charity at WEREHFC dot org. You can
find all the websites and handles I mentioned in the
show note for this episode. Fam. If you like Flakey Biscuit,
(46:05):
you already know what to do. Leave us a rating, review, share, subscribe.
You already know we coming through with the best food
podcast content out there, so you might as well let
everybody else know that too. Flaky Biscuit is executive produced
by Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and
Gabrielle Collins. Our creative producer is Bridget Kenna, and our
(46:26):
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 with iHeartRadio. For more podcasts from
Shondaland Audio, visit the iHeartRadio app, Apple Podcasts, or wherever
(46:51):
you listen to your favorite shows.
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