December 16, 2024 • 24 mins
Candy. It's the holidays. Who doesn't love candy?
We do! We even wrote a candy book once. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (and counting!). This is our podcast about food and cooking. Thanks for coming along with us!
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:01] Our one-minute cooking tip: serve appetizers to keep people out of the kitchen.
[03:00] Our holiday candy memories! Divinity to toffee, cut candy to French nougat. And listen to Mark make a mistake! Divinity is made with corn syrup, not corn starch!
[21:43] What’s making us happy in food this week? Pretzels with dried cranberries & turkey rice soup!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Bruce (00:01):
Hey, I'm Bruce Weinstein, and this is the podcast
Cooking with Bruce and Mark.
And I'm Mark Scarborough, and togetherwith Bruce, we have written three dozen
cookbooks, plus all sorts of cookbooksfor celebrities, but we can't really talk
about those because of confidentialityagreements, except for, uh, all of them.
Dr.
Phil, but other ones we can't talkabout, uh, and we've also been
(00:21):
contributing editors and columnistsfor all the big food magazines back
in the day, as you probably know, butthis is our podcast about food and
cooking, the major passion in our life.
We've got a one minute cooking tipabout what to do in the holidays
when you're in the kitchen andyou have other people around.
We're going to go down a memory hole.
Is that what you call it?
(00:42):
Into A black pit.
Yeah, into candy land.
And talk about candy from our youthsince it is the holidays and the time
of year when people do indeed eat candy.
And we'll tell you Just this time of year.
Just this time of year.
And we'll talk about what'smaking us happy in food this week.
So let's get started.
Our One Minute Cooking Tips.
(01:03):
Serve appetizers.
Now,
Mark (01:05):
it seems
Bruce (01:06):
easy, right?
Mark (01:07):
You're talking about when you have people in the house.
Yeah, when you have people
Bruce (01:11):
Oh, no, when you're sitting alone watching TV, serve yourself appetizers.
Did
Mark (01:14):
you qualify it when you said serve appetizers?
Go on, yes.
Okay, so most
Bruce (01:18):
people think you put out pre dinner snacks so that people
aren't drinking without eating.
eating something or they thinkit's to whet the appetite.
That's not the most important part of it.
The most important part of appetizersis it keeps your guests busy and
in another room and out of yourhair while you're in the kitchen
finishing up last minute things.
Mark (01:39):
Now, I want to say this bit about keeps your guests in another room.
That is your obsession and that iswritten large in your obsession.
That is not everyone's obsession.
Bruce (01:47):
I don't want anyone in the kitchen with me.
That's you.
Mark (01:49):
Right.
A lot of people would put out appetizerson the kitchen counter and have people
stand around because that makes themfeel good about people being around
the kitchen and they're not alone.
Bruce has a big thing about no oneis allowed in the kitchen with him.
Oh, get out
Bruce (02:02):
of my kitchen and don't try and help
Mark (02:04):
me.
See?
See?
Do not try and help me or you might havefinger cut off and that happened once.
Okay, so, um, but still, it is, if you'rerushing around, finishing off holiday
dinners of any sort, or dinners forpeople of any sort, it is good to have
appetizers, even if you have them in thekitchen, and you're not like Bruce and
you want to banish everyone to the livingroom, even if you want to have And believe
Bruce (02:24):
it or not, we live in an open concept house, so even in
the living room I get to see them.
Mark (02:28):
Okay.
Let me just finish my point.
Put out appetizers to keep people busy.
You know what?
I someday I'll finish my whole point.
So that is
Bruce (02:38):
that day.
Mark (02:38):
Yeah.
I don't know.
I didn't do it just then.
So I don't know.
Um, before we get to the next partof this podcast, let me say that it
would be great if you could subscribeto this podcast and if you could
rate it or like it on any platform,even get a rating like nice podcast
that really helps with the analytics.
And as you know, we havechosen to be unsubscribed.
So you're doing that is theway that you can support us.
(03:02):
Otherwise, let's get to the main partof this podcast episode, which is
a memory lane trek into Candyland.
I guess my first real memory ofcandy at the winter holidays is
my great aunt, Ruth's divinity.
(03:23):
If you don't know aboutdivinity, I didn't know
Bruce (03:24):
what it was
Mark (03:25):
when we met, you didn't know it at all what it was.
Divinity is a, I think, mostly atreat from the southern part of
the United States where I'm from.
That's my guess, right?
It's a very It's an airy, white candy,it doesn't have to have nuts in it, but
my great aunt's always had peanuts in it.
(03:45):
And isn't
Bruce (03:45):
it an egg white, meringue based, but it's not light and crunchy.
And corn syrup y.
It's a thick and chewy Well, corn syrup.
Yeah.
Into beaten egg whites.
I think it's almost like anougat in a way, but it's not as
Mark (03:59):
fancy.
No, don't go, don't go crazy.
It's not a nougat.
It's really, I have to say that Iloved it as a kid, my great aunt.
Always made divinity for the Christmasholidays, Christmas in our house.
And, uh, I had it recently asan adult and wow, is it sweet.
You might as well just get a glucose
Bruce (04:15):
bag
Mark (04:16):
that they use in hospitals and suck on it.
Whoa.
It's so sweet.
Some people put crushedup peppermint in it.
Some people just eat it on its own,which is just really, it's ridiculous.
With a shot of insulin.
It's, it's very sticky.
Um, but it's moundable.
All you see.
find it in kind of mounds.
Some people get fancy and shape them out.
(04:36):
My great aunt just always made littlespooned mounds of it on a tray.
And then it does dry out over time.
So you have to keep it coveredso it doesn't get a crust
on it, which you don't want.
That's divinity.
I can tell you another beforeBruce gets to his stuff.
Another memory of candyin my childhood is fudge.
And my mother didn't make real fudge.
(04:57):
If you know, fudge is alaborious process to make.
It's difficult.
It's temperature controlled.
It's a hard candy actually to make.
We wrote a candy book yearsago, the ultimate candy book.
And I will say, That fudge was oneof the candies that Bruce kind of
ran away from at first, because it's
Bruce (05:16):
tough.
Well, you have to cook the chocolatemixture to a certain temperature, then you
have to cool it to a certain temperature,and there's a very small window that
temperature is before you beat it.
And you have to stop, beating itbefore it totally crystallizes,
it's really one of those.
It's an
Mark (05:33):
edge candy, and humidity is its enemy.
Well, it's the enemy of divinity too.
Anyway, my mom never made fudge like that.
My mom made the cheapshortcut microwave fudge.
With margarine?
Marshmallow fluff?
I think she used butter.
Butter, right?
And she did melt chocolatechips, and then I can't remember
(05:55):
what goes into it after that.
But it was all made in the microwave.
It's much denser than realfudge, because it's not whipped.
So it has this very dense,like, almost watery texture.
bark like quality to it.
We called it fudge.
What do I know?
Uh, and my mom would make it and shewould make one batch without any nuts.
It's all pecans in my family.
(06:16):
We're from the south.
Um, one but without any nuts and thenone batch with nuts because my dad
didn't like not candy or picky cakes.
My dad didn't like nuts.
He likes picky eater.
Does he like nuts on their ownsalted, but he didn't like them in any
candy or cake or anything like that.
He didn't like pecan pie,all that kind of stuff.
So those are two of my big candymemories from childhood divinity
(06:37):
and, and shortcut microwave fudge.
Bruce (06:40):
My childhood candy memories go back, I think, to
as soon as I could start eating.
Cause when Mark met me, myfavorite food group was candy.
It's true.
I don't know why every
Mark (06:51):
tooth in your mouth is drilled and implanted and crowned.
I have no idea.
Bruce (06:57):
Anyway, go on.
In fact, even as a child, Iwould hide candy under my bed.
My box spring had a zipped coveron it, and I would hide candy in
there and I Eat candy at night.
And, oh, I was, this is how,you know, I'm a Protestant.
I would hide money in
there.
So that's how, you know, Iwas raised in a Protestant
house.
Do go on there.
(07:17):
Candy.
No, it was all about candy.
And unlike Mark's divinity,we had something, I don't
know that he knew about.
No, I didn't.
When I was growing up.
No.
One of the things that I alwaysremember from childhood was halva.
And it was something Markprobably never heard of.
It was sort of like our divinity.
No way.
And it's.
A Middle Eastern sweet, and it is madefrom sesame, and so it's sesame paste
(07:39):
with sugar, and it's cooked, and it's,you know, almost a fudge texture.
Mark (07:43):
There's different textures to java, right?
There are people who make it, it'salmost cracky, and it's, it's harder.
Depends how long you cook it,
Bruce (07:50):
yeah.
Uh, some people make it more chewier.
It can be chewy, it can be creamy.
But it comes like in wheels of cheesein the store and they cut it and weigh
it and you can get it with nuts you canget a plane you can get it marbled with
chocolate and I loved Halva and whatI didn't love my grandparents on both
sides always had black tins of Barton'syou Almond kisses, and I just, I don't
(08:16):
know what are Barton's almond kisses.
I think they were chocolate coveredalmonds wrapped in the individual pieces
of cellophane or maybe they were almonds.
Oh, so this is so at Hanukkah, youdon't have to have the Christmas
Mark (08:30):
chocolate
Bruce (08:30):
Hershey kisses.
But they had Barton's all year round.
Now at Hanukkah, we had Plastic dreidelsfilled with gelt, which is money,
which was chocolate coins, and it wasalways the worst chocolate imaginable.
In fact, my guess is there wasn'tenough cocoa solids to even call them
chocolate, which is why they just calledit Hanukkah gelt and not chocolate gelt.
Okay, so Did you have the first Fruitslices, because always at the holidays
(08:54):
we had those jellied fruit slices too.
And I didn't like the white ring at thebottom, and I only liked the middle.
So I would take a bite out ofthe middle and leave the rind.
No, I'd throw them away because mygrandmother would be furious if she knew
that I was eating No, we didn't have that.
What
Mark (09:08):
we had is two.
Cut candy, and a lot of people don'tknow what cut candy is, it's the rolled
candy, well they make it, and rollit into long, thin, narrow tubes, and
there's always a little design in thecenter of it, it's hard candy, it's
sometimes got a poinsettia, or a flower,or a Christmas tree, or stuff like
that in the center, and if you know cutCandy, you know that it's put out at
(09:30):
Christmas and by New Year's, it's becomeone solid lump that you have to chip
out of the candy dish because it allsticks together in the humidity and in
the changing temperatures in the house.
And then it just becomesthis giant wad of sugar.
occur in little tube forms that you'rechipping out with a knife or a fork.
(09:50):
Don't break the candy dish.
I can still hear them.
One of the things I remember fromchildhood that my grandmother would
make, and I wanted to like becausethey all liked it and I didn't like
it, is something that I think thatmost people don't even know what
it is anymore and that's I still
Bruce (10:03):
don't know what it is.
We've been together 28 yearsand I still don't know it.
You made it for the candy book.
Yeah, because I boughtwhorehound flavoring.
Well, that's how you do it.
I know, but I still don'tknow what it tastes like.
Well, it's
a whorehound candy.
It's really from the 19th century andmy grandpa What flavor is whorehound?
That sounds really horrible.
I know,
it sounds like a I don't know.
Mark (10:23):
It's not W H O R E.
It's H O R E.
Horehand.
Um, it's a medicinal flavor.
And it has a very, um, Medicinally,if you like bitters like, uh,
Amaro's, you might like Horhound.
It's that old worldbitter flavor in candy.
Very, like, gentian, and, uh,you got flavors that are, like,
(10:46):
down at the bottom of gin.
It's all sitting down there in Whorehound,I think in the original days, let's
say, back in the day, even before mygrandmother's, we're talking the 19th
century, it was considered medicinal.
Probably a cough
Bruce (10:58):
drop,
Mark (10:59):
yeah.
Yeah, suck on a Whorehound candyand clear up your sore throat.
Bruce (11:02):
Cough drops, that was from childhood too, I would bring that.
boxes and boxes of the PineBrothers cough drops, where those
were the sort of semi hard ones,and I would eat them all day long.
Didn't you get in trouble at schoolfor eating too many cough drops?
The only time
Mark (11:17):
I got sent to detention is I had a box of Luden's cough drops,
and I was I was eating them inclass one after the other and then
passing them around to friends aroundme and I got in trouble over it.
It was a whole thing.
I love that you got in troublebecause of cough drops.
Passing them around.
I think one of my favorite, uh,candy memories from the holidays
(11:40):
is when we lived in Manhattan.
And we would walk from our apartment inChelsea down to Greenwich Village because
we sang with the nation's favorite band.
First, Gay and Lesbian Chorale, infact, I was president of the board of
that chorale, and we sang with them.
So, we would walk down to GreenwichVillage, and we rehearsed at the
village school down there, uh,on, I don't remember, Tuesday
nights or something like that.
It's been a while.
(12:00):
It's been, what, 18 yearssince we lived in the city?
A long time.
In, in the city.
If you're not from New York, youdon't know the phrase, but New
Yorkers call New York City the city.
So anyway, we, we would walkdown to Greenwich Village in
the city and we would pass thisBritish sweet shop that opened up.
And it's the first time wecame across boiled sweets,
(12:22):
which are British hard candies.
And Bruce fell in love with therhubarb and custard boiled sweets.
Bruce (12:27):
Rhubarb and custard and the Cola cubes.
They had no flavor like cola, butthey were this little square, hard
sugar coated sour candy with a chewy,chewy, hard, sticky filling in the,
oh gosh, the lime and chocolates.
What a terrible combination.
The Brits had, but I bought them anyway.
(12:47):
Some of those boiled sweets werereally interesting and some were
really disgusting, but I was just Iwas just enthralled by boiled sweets.
You didn't get sent to detention duringchoral rehearsal for eating boiled sweets.
And before Mark moved in with me in NewYork, uh, down the street from us, and
I think it was still there when he movedin, was the Williams Sonoma Outlet Center.
Yep.
Back when it was the only outletcenter they had, back when an outlet
(13:11):
center really was where all the storessent their unsold merchandise, not
like the premium outlet centers now.
And their returns.
Mark (13:18):
Yep.
And legitimately all the returns.
Bruce (13:20):
And I would go in.
Every other day because it was across thestreet from the apartment and wander down
these aisles to see what was there and Oneday I was in there in the fall and they
had these heavy metal candy molds theselollipop molds And I had never thought
about making lollipops, but I bought some
Mark (13:40):
yeah,
Bruce (13:40):
and then the next year bought some more And some more.
And we still have a dozen of these,you know, like 20 pounds each.
They're
Mark (13:48):
unbelievably heavy.
And you, you clip themtogether with clips.
So there are two sides.
Let's say, imagine a Santaface, a back and a front.
And you clip them alltogether on both sides.
And then you pour the hot sugarsyrup through a little tiny opening.
opening at the top of the mold, and it, ofcourse, forms and hardens inside the mold.
You have to grease it, right?
(14:08):
You have to do something.
I always
Bruce (14:10):
put a little oil.
They said you didn't needto, but I always did.
We found they shattered if you didn't.
And then as it hardens, beforeit gets too hard, you stick a
lollipop stick through that hole.
So you have a stick shoved intoSanta's head, or into Rudolph, or
into a nutcracker, or whatever.
We used to make these.
Mm hmm.
Christmas lollipops.
(14:30):
Every year, we would
Mark (14:31):
make them.
We would make tons of them.
It was my job to stick the sticks in them.
That's what Bruce would allow me to do.
And then, we would wrap each one in anindividual plastic bag, this lollipop,
just then, with the stick sticking outof the bag, and tie each one, we were
crazy, with ribbon, close, so we wouldhave hundreds of these to give away to
(14:52):
our families and friends at the holidays.
I remember, here's how it was.
Here's a memory from my childhood,and it was the wonder at the holidays
at the winter holidays of chocolatecovered cherries, and they were the
biggest deal because you didn't.
I don't know.
I mean, maybe they were around,but we didn't eat them at any
other time except at Christmas.
(15:13):
And they were those chocolatecovered, glossy cherries with the
white fondant stem without the stem.
No stem, which has meant thefondant has melted into that creamy
white stuff in the bottom of them.
And we, I don't know, we thoughtthat chocolate covered cherries,
they were such a big deal thatpeople gave them as Christmas
(15:35):
gifts in my family, a box of them.
Bruce (15:37):
They're still expensive.
If you go online, you can find placeslike Lilac, chocolate in New York City,
and their chocolate covered cherrieshave the stem, and then you bite in and
all that gooey liquid comes out, and
Mark (15:50):
they're
Bruce (15:51):
really fabulous.
One of the things that I rememberabout the holidays was something that
happened later in life, once Markand I were together, I mean, I hadn't
been off the island of Manhattan inyears, and he moved in with me, and he
said, you're getting off the island,and not just to go to the Hamptons.
So he shoved me on a plane and tookme to Paris for my first birthday.
I had never, I could not live witha man who had not been to Paris.
It just was, it wasimpossible to even imagine.
(16:12):
So it was my firstbirthday together with him.
We went to Paris and we walked bya sweet shop and it was a chocolate
shop, but also a candy shop.
Now you have to understandthis is Thanksgiving.
So Paris is getting readyfor the holiday season.
It's all getting decorated for Christmas.
And these windows of theseshops were just beautiful.
Beautiful.
And they had piles and bowlsof glistening pate de fouille,
(16:36):
which are just like French
Mark (16:37):
chuckles.
Can I add to the story right now?
You insisted they were calledpate de fouille, and I kept
saying it's pate de fouille, andyou just wouldn't listen to me.
So you went in andordered pate de fouille.
I think they probably smearedliver on yours or something,
some kind of liver mousse.
Bruce (16:54):
And if you don't know what it is, They're kind of like
chuckles, those little, thoselittle, Yes, they're like chuckles.
Chewy candy squares.
Yes, exactly like that.
But these are made with real fruit,and they came in flavors that who,
back then, had heard of before.
black currents and redcurrents and chestnuts.
(17:14):
I mean, I hadn't.
And so I would go and I memorized inthe hotel, Mark said, and you have
to go back and you have to say, youknow, just sweet, desolate to voodoo.
I'm so sorry to disturb you.
And the only way you will get,you can just say that's a little
Mark (17:27):
bit at this point to say that's the light.
No.
No, I've seen it on tv.
No way.
De
because it's important to bepolite enough not, and by the
way, you have to precede de
. It's, it's just the wayyou get seen in Fon.
(17:48):
Oh yes,
Bruce (17:48):
which is where we were at Fauchon, and I asked for my 24 morceaux de pâte
à fruits, and then I had to try and nameall the flavors I wanted, and we went
back to our hotel, and I thought I wasgoing to bring these 24 pieces home.
We ate All of them.
We, we, such
Mark (18:05):
a big word in that sentence.
We ate all of them.
Go on.
I had to
Bruce (18:08):
buy more to bring home.
Paris was just magicalfor sweets and candies.
It still next trip to Paris, at thesame time of year, I discovered nougat.
And the only thing I No,you didn't discover nougat.
Well, I You discovered nougat.
Yes, well, I knew nougat fromlike a Three Musketeers bar.
Right.
This is nougat.
This is a
Mark (18:27):
whole different category of sweet.
Bruce (18:29):
Oh, God.
And it is also made from eggwhites, and it is almost like
Tirone, if you know Italian.
Divinity, which is
Mark (18:37):
the worst thing I've ever said, but go on.
Bruce (18:39):
But nougat is, Delicious, and chewy, and not as sweet,
and full of chocolate, and nuts,
Mark (18:46):
and And they jammed them full of chocolate bars, and dried fruit, and And
we found a store that only had nougat.
If you don't know about this,it often comes in a domed shape.
shaped, uh, carrot, what's, pedestal,it's on a pedestal under a dome.
It's shaped like an upsidedown bowl and they cut it like
(19:07):
wedges of a cake or a bum.
And uh, you can get it in dozensof different flavor combinations.
Bruce (19:13):
Oh, I walked into a shop one day and I just said to the
woman, je peux vendre du nougat?
And she took a step back.
Yeah, we take a step back too.
Because basically what I Thatis, I have need of nougat.
Oh, I take a step back, too.
And I fell in love with it so muchthat I started making it at home.
And that store was Rennes Astride.
Oh, Rennes Astride.
Mark (19:33):
I don't even think that
Bruce (19:34):
place exists anymore.
Oh, they have the best nougat in Paris.
So we came home and Istarted making nougat.
And I decided that rather than doing itin a dome, I did this really cool thing.
I got sheets of dried pomegranateleather, like apricot leather,
but I did with pomegranate.
I bought it in a Middle Eastern storeand I spread the hot nougat all over.
(19:54):
On top of the pomegranate and put anotherpiece on top of that when it cooled I
cut that into squares and we wrappedeach one And I did the nicest thing
for somebody we had friends who owned arestaurant and they were getting married
and they were going to They were goingto poland for the wedding And I brought
them A shopping bag with 200 pieces ofthis delicious pomegranate enrobed nougat
(20:19):
for them to give out as wedding favors.
Yeah, that was
Mark (20:22):
crazy.
May I say, I was part of that.
I was the wrapper.
You were the
Bruce (20:25):
wrapper.
Of all of those
Mark (20:27):
pieces of pomegranate, uh, covered nougat.
And your nougat was not as crazyas the stuff you can get in Paris.
It didn't have the No.
You know, I don't know what marshcalled chocolate covered marshmallows
and all the billions of nodes,everything into their new gun.
They do.
It's insane.
And of course, lace it with honey.
It's all a wild extravaganzaof Parisian sweets.
(20:51):
So there's a trip down memory lane forcandies and sweets, referencing the
holidays ahead of us that are happening.
In fact, right now, we want to hope.
That you have a sweet holiday season, too.
And that you have fond memories ofcandy, even though probably most
of us don't eat it so much anymore.
Ha ha.
You know, there are fond memorieswe can have of these kind of foods.
(21:14):
And I think that's one of the most basicand wonderful things about cooking and
food, is that it connects so deeplyto our sense memories, all the way
back to Proust and his Madeleine.
But beyond that, to all of us, we'reWe connect deeply to these things from
our childhood, and I hope that you canconnect deeply to these things from
your childhood and that you can helpothers connect now to their futures
(21:36):
through what you make in your kitchen.
Okay, what's traditional in thelast episode of our podcast?
What's making us happy in food this week?
Bruce (21:48):
I've graduated from eating candy like I used to, and now I eat candy.
Pretzels and dried cranberries.
Not that that's not like candy.
Is that, is that graduating?
Last night I was watching TV andI wanted something sweet and I
grabbed some extra dark, I buythese extra dark burned pretzels.
And I wanted something sweet withthem so Mark had bought me some
(22:09):
dried cranberries and so basically Iate Pretzels and dried cranberries.
And boy, that was
Mark (22:14):
a
Bruce (22:14):
really good treat.
Mark (22:15):
And that's a good treat.
And before that, as Bruce had madefor dinner, one of my favorite
things, which is turkey rice soup.
Earlier in the week,Bruce roasted a turkey.
And I want to tell you that when I movedin with Bruce, he was the only human
I knew who roasted turkeys just outof the blue and not for the holidays.
It's kind of an amazing thing because itreally provides you dinner for dinner.
Days, especially justthe two of us, right?
(22:37):
This turkey, what, how big was a 10 pound
Bruce (22:39):
turkey.
Mark (22:40):
Okay, 10 pounds.
So we've been eating on this thingfor days, having salad, turkey
salad, and turkey sandwiches.
And we had, of course, we had ahot dinner with it, first of all.
But last night, Bruce madeone of my favorite things,
which is turkey rice soup.
And he made it in the Instant Pot.
He took the carcass and all the meat.
He put it in the InstantPot with vegetables, right?
And you cooked it, and then you,Undid the pressure and let it boil
(23:00):
for, what, an hour or two to reduce?
I took everything
Bruce (23:03):
out of it, I reduced it, and then I pulled the meat off the carcass, I
threw the meat back in, I cooked riceseparately in the rice cooker with stock.
I think this is
Mark (23:10):
the, the key.
He cooks his rice with stock separately.
So the rice doesn't cook in the turkeyrice soup, so the turkey rice soup isn't
just a big rice ball when it's done.
And I don't want all thatdelicious turkey stock to be lost.
Right.
And so, he puts the rice injust basically as he serves it.
And I think that that's reallykey to how delicious it is.
Cause the rice stays really,um, toothsome, you know, it has
(23:33):
a really nice texture to it.
And I, I just love it.
The other thing
Bruce (23:36):
I leave on the side to put in is cartilage.
I pull that out cause you like it.
So when I'm pulling the meat offthe carcass, I pull the cartilage.
Mark (23:43):
You do.
You know, all that white stuff on the topof bones and all, that's the stuff I eat.
So, um, he saves me thislittle bowl of cartilage.
I ate
Bruce (23:50):
halva.
You ate meat.
Drop
Mark (23:52):
it in my soup.
Wow, that's crazy.
All right, so that's ourpodcast for this week.
We do wish you a happy holidays,whatever sort of holiday you celebrate.
We hope it is the best.
And if you don't celebrate anyholiday, we hope you make one up to
knock off the winter chill this year.
And that you create your own celebrationin whatever way that makes you happiest.
Bruce (24:16):
And every week.
We tell you what'smaking us happy in food.
So go to our Facebook group, Cookingwith Bruce and Mark, and not only tell us
what's making you happy in food this week,but share with us a few candy memories
from your childhood or from any holidayor from any amazing candy you've ever had.
Because I want to know about itbecause I think I want to try it.
And then we can talk about it hereon Cooking with Bruce and Mark.
Hey, I'm Bruce Weinstein, and this is the podcast
Cooking with Bruce and Mark.
And I'm Mark Scarborough, and togetherwith Bruce, we have written three dozen
cookbooks, plus all sorts of cookbooksfor celebrities, but we can't really talk
about those because of confidentialityagreements, except for, uh, all of them.
Dr.
Phil, but other ones we can't talkabout, uh, and we've also been
(00:21):
contributing editors and columnistsfor all the big food magazines back
in the day, as you probably know, butthis is our podcast about food and
cooking, the major passion in our life.
We've got a one minute cooking tipabout what to do in the holidays
when you're in the kitchen andyou have other people around.
We're going to go down a memory hole.
Is that what you call it?
(00:42):
Into A black pit.
Yeah, into candy land.
And talk about candy from our youthsince it is the holidays and the time
of year when people do indeed eat candy.
And we'll tell you Just this time of year.
Just this time of year.
And we'll talk about what'smaking us happy in food this week.
So let's get started.
Our One Minute Cooking Tips.
(01:03):
Serve appetizers.
Now,
Mark (01:05):
it seems
Bruce (01:06):
easy, right?
Mark (01:07):
You're talking about when you have people in the house.
Yeah, when you have people
Bruce (01:11):
Oh, no, when you're sitting alone watching TV, serve yourself appetizers.
Did
Mark (01:14):
you qualify it when you said serve appetizers?
Go on, yes.
Okay, so most
Bruce (01:18):
people think you put out pre dinner snacks so that people
aren't drinking without eating.
eating something or they thinkit's to whet the appetite.
That's not the most important part of it.
The most important part of appetizersis it keeps your guests busy and
in another room and out of yourhair while you're in the kitchen
finishing up last minute things.
Mark (01:39):
Now, I want to say this bit about keeps your guests in another room.
That is your obsession and that iswritten large in your obsession.
That is not everyone's obsession.
Bruce (01:47):
I don't want anyone in the kitchen with me.
That's you.
Mark (01:49):
Right.
A lot of people would put out appetizerson the kitchen counter and have people
stand around because that makes themfeel good about people being around
the kitchen and they're not alone.
Bruce has a big thing about no oneis allowed in the kitchen with him.
Oh, get out
Bruce (02:02):
of my kitchen and don't try and help
Mark (02:04):
me.
See?
See?
Do not try and help me or you might havefinger cut off and that happened once.
Okay, so, um, but still, it is, if you'rerushing around, finishing off holiday
dinners of any sort, or dinners forpeople of any sort, it is good to have
appetizers, even if you have them in thekitchen, and you're not like Bruce and
you want to banish everyone to the livingroom, even if you want to have And believe
Bruce (02:24):
it or not, we live in an open concept house, so even in
the living room I get to see them.
Mark (02:28):
Okay.
Let me just finish my point.
Put out appetizers to keep people busy.
You know what?
I someday I'll finish my whole point.
So that is
Bruce (02:38):
that day.
Mark (02:38):
Yeah.
I don't know.
I didn't do it just then.
So I don't know.
Um, before we get to the next partof this podcast, let me say that it
would be great if you could subscribeto this podcast and if you could
rate it or like it on any platform,even get a rating like nice podcast
that really helps with the analytics.
And as you know, we havechosen to be unsubscribed.
So you're doing that is theway that you can support us.
(03:02):
Otherwise, let's get to the main partof this podcast episode, which is
a memory lane trek into Candyland.
I guess my first real memory ofcandy at the winter holidays is
my great aunt, Ruth's divinity.
(03:23):
If you don't know aboutdivinity, I didn't know
Bruce (03:24):
what it was
Mark (03:25):
when we met, you didn't know it at all what it was.
Divinity is a, I think, mostly atreat from the southern part of
the United States where I'm from.
That's my guess, right?
It's a very It's an airy, white candy,it doesn't have to have nuts in it, but
my great aunt's always had peanuts in it.
(03:45):
And isn't
Bruce (03:45):
it an egg white, meringue based, but it's not light and crunchy.
And corn syrup y.
It's a thick and chewy Well, corn syrup.
Yeah.
Into beaten egg whites.
I think it's almost like anougat in a way, but it's not as
Mark (03:59):
fancy.
No, don't go, don't go crazy.
It's not a nougat.
It's really, I have to say that Iloved it as a kid, my great aunt.
Always made divinity for the Christmasholidays, Christmas in our house.
And, uh, I had it recently asan adult and wow, is it sweet.
You might as well just get a glucose
Bruce (04:15):
bag
Mark (04:16):
that they use in hospitals and suck on it.
Whoa.
It's so sweet.
Some people put crushedup peppermint in it.
Some people just eat it on its own,which is just really, it's ridiculous.
With a shot of insulin.
It's, it's very sticky.
Um, but it's moundable.
All you see.
find it in kind of mounds.
Some people get fancy and shape them out.
(04:36):
My great aunt just always made littlespooned mounds of it on a tray.
And then it does dry out over time.
So you have to keep it coveredso it doesn't get a crust
on it, which you don't want.
That's divinity.
I can tell you another beforeBruce gets to his stuff.
Another memory of candyin my childhood is fudge.
And my mother didn't make real fudge.
(04:57):
If you know, fudge is alaborious process to make.
It's difficult.
It's temperature controlled.
It's a hard candy actually to make.
We wrote a candy book yearsago, the ultimate candy book.
And I will say, That fudge was oneof the candies that Bruce kind of
ran away from at first, because it's
Bruce (05:16):
tough.
Well, you have to cook the chocolatemixture to a certain temperature, then you
have to cool it to a certain temperature,and there's a very small window that
temperature is before you beat it.
And you have to stop, beating itbefore it totally crystallizes,
it's really one of those.
It's an
Mark (05:33):
edge candy, and humidity is its enemy.
Well, it's the enemy of divinity too.
Anyway, my mom never made fudge like that.
My mom made the cheapshortcut microwave fudge.
With margarine?
Marshmallow fluff?
I think she used butter.
Butter, right?
And she did melt chocolatechips, and then I can't remember
(05:55):
what goes into it after that.
But it was all made in the microwave.
It's much denser than realfudge, because it's not whipped.
So it has this very dense,like, almost watery texture.
bark like quality to it.
We called it fudge.
What do I know?
Uh, and my mom would make it and shewould make one batch without any nuts.
It's all pecans in my family.
(06:16):
We're from the south.
Um, one but without any nuts and thenone batch with nuts because my dad
didn't like not candy or picky cakes.
My dad didn't like nuts.
He likes picky eater.
Does he like nuts on their ownsalted, but he didn't like them in any
candy or cake or anything like that.
He didn't like pecan pie,all that kind of stuff.
So those are two of my big candymemories from childhood divinity
(06:37):
and, and shortcut microwave fudge.
Bruce (06:40):
My childhood candy memories go back, I think, to
as soon as I could start eating.
Cause when Mark met me, myfavorite food group was candy.
It's true.
I don't know why every
Mark (06:51):
tooth in your mouth is drilled and implanted and crowned.
I have no idea.
Bruce (06:57):
Anyway, go on.
In fact, even as a child, Iwould hide candy under my bed.
My box spring had a zipped coveron it, and I would hide candy in
there and I Eat candy at night.
And, oh, I was, this is how,you know, I'm a Protestant.
I would hide money in
there.
So that's how, you know, Iwas raised in a Protestant
house.
Do go on there.
(07:17):
Candy.
No, it was all about candy.
And unlike Mark's divinity,we had something, I don't
know that he knew about.
No, I didn't.
When I was growing up.
No.
One of the things that I alwaysremember from childhood was halva.
And it was something Markprobably never heard of.
It was sort of like our divinity.
No way.
And it's.
A Middle Eastern sweet, and it is madefrom sesame, and so it's sesame paste
(07:39):
with sugar, and it's cooked, and it's,you know, almost a fudge texture.
Mark (07:43):
There's different textures to java, right?
There are people who make it, it'salmost cracky, and it's, it's harder.
Depends how long you cook it,
Bruce (07:50):
yeah.
Uh, some people make it more chewier.
It can be chewy, it can be creamy.
But it comes like in wheels of cheesein the store and they cut it and weigh
it and you can get it with nuts you canget a plane you can get it marbled with
chocolate and I loved Halva and whatI didn't love my grandparents on both
sides always had black tins of Barton'syou Almond kisses, and I just, I don't
(08:16):
know what are Barton's almond kisses.
I think they were chocolate coveredalmonds wrapped in the individual pieces
of cellophane or maybe they were almonds.
Oh, so this is so at Hanukkah, youdon't have to have the Christmas
Mark (08:30):
chocolate
Bruce (08:30):
Hershey kisses.
But they had Barton's all year round.
Now at Hanukkah, we had Plastic dreidelsfilled with gelt, which is money,
which was chocolate coins, and it wasalways the worst chocolate imaginable.
In fact, my guess is there wasn'tenough cocoa solids to even call them
chocolate, which is why they just calledit Hanukkah gelt and not chocolate gelt.
Okay, so Did you have the first Fruitslices, because always at the holidays
(08:54):
we had those jellied fruit slices too.
And I didn't like the white ring at thebottom, and I only liked the middle.
So I would take a bite out ofthe middle and leave the rind.
No, I'd throw them away because mygrandmother would be furious if she knew
that I was eating No, we didn't have that.
What
Mark (09:08):
we had is two.
Cut candy, and a lot of people don'tknow what cut candy is, it's the rolled
candy, well they make it, and rollit into long, thin, narrow tubes, and
there's always a little design in thecenter of it, it's hard candy, it's
sometimes got a poinsettia, or a flower,or a Christmas tree, or stuff like
that in the center, and if you know cutCandy, you know that it's put out at
(09:30):
Christmas and by New Year's, it's becomeone solid lump that you have to chip
out of the candy dish because it allsticks together in the humidity and in
the changing temperatures in the house.
And then it just becomesthis giant wad of sugar.
occur in little tube forms that you'rechipping out with a knife or a fork.
(09:50):
Don't break the candy dish.
I can still hear them.
One of the things I remember fromchildhood that my grandmother would
make, and I wanted to like becausethey all liked it and I didn't like
it, is something that I think thatmost people don't even know what
it is anymore and that's I still
Bruce (10:03):
don't know what it is.
We've been together 28 yearsand I still don't know it.
You made it for the candy book.
Yeah, because I boughtwhorehound flavoring.
Well, that's how you do it.
I know, but I still don'tknow what it tastes like.
Well, it's
a whorehound candy.
It's really from the 19th century andmy grandpa What flavor is whorehound?
That sounds really horrible.
I know,
it sounds like a I don't know.
Mark (10:23):
It's not W H O R E.
It's H O R E.
Horehand.
Um, it's a medicinal flavor.
And it has a very, um, Medicinally,if you like bitters like, uh,
Amaro's, you might like Horhound.
It's that old worldbitter flavor in candy.
Very, like, gentian, and, uh,you got flavors that are, like,
(10:46):
down at the bottom of gin.
It's all sitting down there in Whorehound,I think in the original days, let's
say, back in the day, even before mygrandmother's, we're talking the 19th
century, it was considered medicinal.
Probably a cough
Bruce (10:58):
drop,
Mark (10:59):
yeah.
Yeah, suck on a Whorehound candyand clear up your sore throat.
Bruce (11:02):
Cough drops, that was from childhood too, I would bring that.
boxes and boxes of the PineBrothers cough drops, where those
were the sort of semi hard ones,and I would eat them all day long.
Didn't you get in trouble at schoolfor eating too many cough drops?
The only time
Mark (11:17):
I got sent to detention is I had a box of Luden's cough drops,
and I was I was eating them inclass one after the other and then
passing them around to friends aroundme and I got in trouble over it.
It was a whole thing.
I love that you got in troublebecause of cough drops.
Passing them around.
I think one of my favorite, uh,candy memories from the holidays
(11:40):
is when we lived in Manhattan.
And we would walk from our apartment inChelsea down to Greenwich Village because
we sang with the nation's favorite band.
First, Gay and Lesbian Chorale, infact, I was president of the board of
that chorale, and we sang with them.
So, we would walk down to GreenwichVillage, and we rehearsed at the
village school down there, uh,on, I don't remember, Tuesday
nights or something like that.
It's been a while.
(12:00):
It's been, what, 18 yearssince we lived in the city?
A long time.
In, in the city.
If you're not from New York, youdon't know the phrase, but New
Yorkers call New York City the city.
So anyway, we, we would walkdown to Greenwich Village in
the city and we would pass thisBritish sweet shop that opened up.
And it's the first time wecame across boiled sweets,
(12:22):
which are British hard candies.
And Bruce fell in love with therhubarb and custard boiled sweets.
Bruce (12:27):
Rhubarb and custard and the Cola cubes.
They had no flavor like cola, butthey were this little square, hard
sugar coated sour candy with a chewy,chewy, hard, sticky filling in the,
oh gosh, the lime and chocolates.
What a terrible combination.
The Brits had, but I bought them anyway.
(12:47):
Some of those boiled sweets werereally interesting and some were
really disgusting, but I was just Iwas just enthralled by boiled sweets.
You didn't get sent to detention duringchoral rehearsal for eating boiled sweets.
And before Mark moved in with me in NewYork, uh, down the street from us, and
I think it was still there when he movedin, was the Williams Sonoma Outlet Center.
Yep.
Back when it was the only outletcenter they had, back when an outlet
(13:11):
center really was where all the storessent their unsold merchandise, not
like the premium outlet centers now.
And their returns.
Mark (13:18):
Yep.
And legitimately all the returns.
Bruce (13:20):
And I would go in.
Every other day because it was across thestreet from the apartment and wander down
these aisles to see what was there and Oneday I was in there in the fall and they
had these heavy metal candy molds theselollipop molds And I had never thought
about making lollipops, but I bought some
Mark (13:40):
yeah,
Bruce (13:40):
and then the next year bought some more And some more.
And we still have a dozen of these,you know, like 20 pounds each.
They're
Mark (13:48):
unbelievably heavy.
And you, you clip themtogether with clips.
So there are two sides.
Let's say, imagine a Santaface, a back and a front.
And you clip them alltogether on both sides.
And then you pour the hot sugarsyrup through a little tiny opening.
opening at the top of the mold, and it, ofcourse, forms and hardens inside the mold.
You have to grease it, right?
(14:08):
You have to do something.
I always
Bruce (14:10):
put a little oil.
They said you didn't needto, but I always did.
We found they shattered if you didn't.
And then as it hardens, beforeit gets too hard, you stick a
lollipop stick through that hole.
So you have a stick shoved intoSanta's head, or into Rudolph, or
into a nutcracker, or whatever.
We used to make these.
Mm hmm.
Christmas lollipops.
(14:30):
Every year, we would
Mark (14:31):
make them.
We would make tons of them.
It was my job to stick the sticks in them.
That's what Bruce would allow me to do.
And then, we would wrap each one in anindividual plastic bag, this lollipop,
just then, with the stick sticking outof the bag, and tie each one, we were
crazy, with ribbon, close, so we wouldhave hundreds of these to give away to
(14:52):
our families and friends at the holidays.
I remember, here's how it was.
Here's a memory from my childhood,and it was the wonder at the holidays
at the winter holidays of chocolatecovered cherries, and they were the
biggest deal because you didn't.
I don't know.
I mean, maybe they were around,but we didn't eat them at any
other time except at Christmas.
(15:13):
And they were those chocolatecovered, glossy cherries with the
white fondant stem without the stem.
No stem, which has meant thefondant has melted into that creamy
white stuff in the bottom of them.
And we, I don't know, we thoughtthat chocolate covered cherries,
they were such a big deal thatpeople gave them as Christmas
(15:35):
gifts in my family, a box of them.
Bruce (15:37):
They're still expensive.
If you go online, you can find placeslike Lilac, chocolate in New York City,
and their chocolate covered cherrieshave the stem, and then you bite in and
all that gooey liquid comes out, and
Mark (15:50):
they're
Bruce (15:51):
really fabulous.
One of the things that I rememberabout the holidays was something that
happened later in life, once Markand I were together, I mean, I hadn't
been off the island of Manhattan inyears, and he moved in with me, and he
said, you're getting off the island,and not just to go to the Hamptons.
So he shoved me on a plane and tookme to Paris for my first birthday.
I had never, I could not live witha man who had not been to Paris.
It just was, it wasimpossible to even imagine.
(16:12):
So it was my firstbirthday together with him.
We went to Paris and we walked bya sweet shop and it was a chocolate
shop, but also a candy shop.
Now you have to understandthis is Thanksgiving.
So Paris is getting readyfor the holiday season.
It's all getting decorated for Christmas.
And these windows of theseshops were just beautiful.
Beautiful.
And they had piles and bowlsof glistening pate de fouille,
(16:36):
which are just like French
Mark (16:37):
chuckles.
Can I add to the story right now?
You insisted they were calledpate de fouille, and I kept
saying it's pate de fouille, andyou just wouldn't listen to me.
So you went in andordered pate de fouille.
I think they probably smearedliver on yours or something,
some kind of liver mousse.
Bruce (16:54):
And if you don't know what it is, They're kind of like
chuckles, those little, thoselittle, Yes, they're like chuckles.
Chewy candy squares.
Yes, exactly like that.
But these are made with real fruit,and they came in flavors that who,
back then, had heard of before.
black currents and redcurrents and chestnuts.
(17:14):
I mean, I hadn't.
And so I would go and I memorized inthe hotel, Mark said, and you have
to go back and you have to say, youknow, just sweet, desolate to voodoo.
I'm so sorry to disturb you.
And the only way you will get,you can just say that's a little
Mark (17:27):
bit at this point to say that's the light.
No.
No, I've seen it on tv.
No way.
De
because it's important to bepolite enough not, and by the
way, you have to precede de
. It's, it's just the wayyou get seen in Fon.
(17:48):
Oh yes,
Bruce (17:48):
which is where we were at Fauchon, and I asked for my 24 morceaux de pâte
à fruits, and then I had to try and nameall the flavors I wanted, and we went
back to our hotel, and I thought I wasgoing to bring these 24 pieces home.
We ate All of them.
We, we, such
Mark (18:05):
a big word in that sentence.
We ate all of them.
Go on.
I had to
Bruce (18:08):
buy more to bring home.
Paris was just magicalfor sweets and candies.
It still next trip to Paris, at thesame time of year, I discovered nougat.
And the only thing I No,you didn't discover nougat.
Well, I You discovered nougat.
Yes, well, I knew nougat fromlike a Three Musketeers bar.
Right.
This is nougat.
This is a
Mark (18:27):
whole different category of sweet.
Bruce (18:29):
Oh, God.
And it is also made from eggwhites, and it is almost like
Tirone, if you know Italian.
Divinity, which is
Mark (18:37):
the worst thing I've ever said, but go on.
Bruce (18:39):
But nougat is, Delicious, and chewy, and not as sweet,
and full of chocolate, and nuts,
Mark (18:46):
and And they jammed them full of chocolate bars, and dried fruit, and And
we found a store that only had nougat.
If you don't know about this,it often comes in a domed shape.
shaped, uh, carrot, what's, pedestal,it's on a pedestal under a dome.
It's shaped like an upsidedown bowl and they cut it like
(19:07):
wedges of a cake or a bum.
And uh, you can get it in dozensof different flavor combinations.
Bruce (19:13):
Oh, I walked into a shop one day and I just said to the
woman, je peux vendre du nougat?
And she took a step back.
Yeah, we take a step back too.
Because basically what I Thatis, I have need of nougat.
Oh, I take a step back, too.
And I fell in love with it so muchthat I started making it at home.
And that store was Rennes Astride.
Oh, Rennes Astride.
Mark (19:33):
I don't even think that
Bruce (19:34):
place exists anymore.
Oh, they have the best nougat in Paris.
So we came home and Istarted making nougat.
And I decided that rather than doing itin a dome, I did this really cool thing.
I got sheets of dried pomegranateleather, like apricot leather,
but I did with pomegranate.
I bought it in a Middle Eastern storeand I spread the hot nougat all over.
(19:54):
On top of the pomegranate and put anotherpiece on top of that when it cooled I
cut that into squares and we wrappedeach one And I did the nicest thing
for somebody we had friends who owned arestaurant and they were getting married
and they were going to They were goingto poland for the wedding And I brought
them A shopping bag with 200 pieces ofthis delicious pomegranate enrobed nougat
(20:19):
for them to give out as wedding favors.
Yeah, that was
Mark (20:22):
crazy.
May I say, I was part of that.
I was the wrapper.
You were the
Bruce (20:25):
wrapper.
Of all of those
Mark (20:27):
pieces of pomegranate, uh, covered nougat.
And your nougat was not as crazyas the stuff you can get in Paris.
It didn't have the No.
You know, I don't know what marshcalled chocolate covered marshmallows
and all the billions of nodes,everything into their new gun.
They do.
It's insane.
And of course, lace it with honey.
It's all a wild extravaganzaof Parisian sweets.
(20:51):
So there's a trip down memory lane forcandies and sweets, referencing the
holidays ahead of us that are happening.
In fact, right now, we want to hope.
That you have a sweet holiday season, too.
And that you have fond memories ofcandy, even though probably most
of us don't eat it so much anymore.
Ha ha.
You know, there are fond memorieswe can have of these kind of foods.
(21:14):
And I think that's one of the most basicand wonderful things about cooking and
food, is that it connects so deeplyto our sense memories, all the way
back to Proust and his Madeleine.
But beyond that, to all of us, we'reWe connect deeply to these things from
our childhood, and I hope that you canconnect deeply to these things from
your childhood and that you can helpothers connect now to their futures
(21:36):
through what you make in your kitchen.
Okay, what's traditional in thelast episode of our podcast?
What's making us happy in food this week?
Bruce (21:48):
I've graduated from eating candy like I used to, and now I eat candy.
Pretzels and dried cranberries.
Not that that's not like candy.
Is that, is that graduating?
Last night I was watching TV andI wanted something sweet and I
grabbed some extra dark, I buythese extra dark burned pretzels.
And I wanted something sweet withthem so Mark had bought me some
(22:09):
dried cranberries and so basically Iate Pretzels and dried cranberries.
And boy, that was
Mark (22:14):
a
Bruce (22:14):
really good treat.
Mark (22:15):
And that's a good treat.
And before that, as Bruce had madefor dinner, one of my favorite
things, which is turkey rice soup.
Earlier in the week,Bruce roasted a turkey.
And I want to tell you that when I movedin with Bruce, he was the only human
I knew who roasted turkeys just outof the blue and not for the holidays.
It's kind of an amazing thing because itreally provides you dinner for dinner.
Days, especially justthe two of us, right?
(22:37):
This turkey, what, how big was a 10 pound
Bruce (22:39):
turkey.
Mark (22:40):
Okay, 10 pounds.
So we've been eating on this thingfor days, having salad, turkey
salad, and turkey sandwiches.
And we had, of course, we had ahot dinner with it, first of all.
But last night, Bruce madeone of my favorite things,
which is turkey rice soup.
And he made it in the Instant Pot.
He took the carcass and all the meat.
He put it in the InstantPot with vegetables, right?
And you cooked it, and then you,Undid the pressure and let it boil
(23:00):
for, what, an hour or two to reduce?
I took everything
Bruce (23:03):
out of it, I reduced it, and then I pulled the meat off the carcass, I
threw the meat back in, I cooked riceseparately in the rice cooker with stock.
I think this is
Mark (23:10):
the, the key.
He cooks his rice with stock separately.
So the rice doesn't cook in the turkeyrice soup, so the turkey rice soup isn't
just a big rice ball when it's done.
And I don't want all thatdelicious turkey stock to be lost.
Right.
And so, he puts the rice injust basically as he serves it.
And I think that that's reallykey to how delicious it is.
Cause the rice stays really,um, toothsome, you know, it has
(23:33):
a really nice texture to it.
And I, I just love it.
The other thing
Bruce (23:36):
I leave on the side to put in is cartilage.
I pull that out cause you like it.
So when I'm pulling the meat offthe carcass, I pull the cartilage.
Mark (23:43):
You do.
You know, all that white stuff on the topof bones and all, that's the stuff I eat.
So, um, he saves me thislittle bowl of cartilage.
I ate
Bruce (23:50):
halva.
You ate meat.
Drop
Mark (23:52):
it in my soup.
Wow, that's crazy.
All right, so that's ourpodcast for this week.
We do wish you a happy holidays,whatever sort of holiday you celebrate.
We hope it is the best.
And if you don't celebrate anyholiday, we hope you make one up to
knock off the winter chill this year.
And that you create your own celebrationin whatever way that makes you happiest.
Bruce (24:16):
And every week.
We tell you what'smaking us happy in food.
So go to our Facebook group, Cookingwith Bruce and Mark, and not only tell us
what's making you happy in food this week,but share with us a few candy memories
from your childhood or from any holidayor from any amazing candy you've ever had.
Because I want to know about itbecause I think I want to try it.
And then we can talk about it hereon Cooking with Bruce and Mark.
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