May 5, 2025 • 25 mins
Kitchen updates? Or remodels? What's in and what's not? Recently, SOUTHERN LIVING offered a list of ten items that are out of date in kitchens and "need" to be rethought.
We're Bruce Weinstein & Mark Scarbrough, authors of thirty-six (and counting!) cookbook. Here's our take on the list of updates and remodeling ideas.
We've also got a one-minute cooking tip about shopping your own pantry. And what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:53] Our one-minute cooking tip: bring a bag or tray into your pantry to help carry stuff to your kitchen.
[02:37] Our take on SOUTHERN LIVING's list of ten kitchen remodels and updates.
[20:05] What’s making us happy (and unhappy!) in food this week? Homemade ketchup and bad pizza.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:01):
Hey, I am Bruce Weinstein and this isthe Podcast Cooking with Bruce and Mark.
And I'm Mark Carbo.
And together with Bruce, we havewritten three dozen cookbooks.
We are publishing our 37thcookbook this summer, cold Canning.
We're very excited about that.
We're not talking about it in thisepisode, but we're still very excited
about this new way to can thatdoesn't involve a pressure cord,
doesn't involve a steam canner.
It involves none of those.
(00:21):
Things, it does not make billions of jars.
Instead, it makes very small batchesthat you could put in your fridge or
your freezer and say that you havesaved back the very best of the season.
That's our book, coldCounting Out this Summer.
But other than that, we've got a oneminute cooking tip as we always do.
We have got questions aboutkitchen updates, something
(00:42):
that Southern Living has.
Set us off on.
We'll talk to you about thatand we'll tell you what's making
us happy in food this week.
So let's get started.
our one minute cooking tip.
When you are going into yourfreezer, your pantry, wherever it
is, you store food because you'recooking and you're making dinner.
(01:02):
Take a big tray or a bowl or a supermarketbag with you and fill it with all your
ingredients so that you're not makingfive trips back into that pantry.
You're making one trip.
You pile it all into the bag.
Think of it as shopping your pantrywhen you're about to make dinner,
but what happens when I walkedback into the pantry and I can't
remember why I went into the pantry?
Well, that is half of mylife ever since I turned 16.
(01:22):
So am I supposed to make a shoppinglist for my pantry when I get
in there and I go, oh, right.
Isn, what?
I came, isn't that called your recipe?
Well, I don't know, butuh, I end up walking back.
We have a back pantry that's off thegarage and I end up walking back there and
looking around and thinking, what'd I do?
What we here every single time I walk?
Back there.
I step back there and I go, why am I here?
(01:44):
And it's only when I goback into the kitchen.
Oh yeah, of course.
That's why I'm there.
Ugh, we're getting old socks.
Well, anyway, um, you can make ashopping list for your own pantry you
know, gather things in one trip.
It makes things all the more easier.
Okay, so before we go on to thebig segment about kitchen updates,
let me say that there are Facebook,Instagram, and TikTok groups.
(02:05):
All called cooking with Bruce and Mark.
You can find us on anyof those applications.
We've got videos up, we'recooking, we're talking.
We're telling you about cookbooks.
We're telling you about our life together.
We're telling you aboutlikes and dislikes.
If you want more of this, thengo there to TikTok, Instagram or
Facebook and check out the groupsCooking with Bruce and Mark, miss.
(02:25):
Aunt Clever.
We've named everything the same thing,and you could find more about us.
Okay, so Southern Living setus off on kitchen updates.
Recently Southern Living ran a pieceand it was all about how to tell
if your kitchen needs an update.
So they, what did they, didthey look at my checkbook
(02:46):
before they asked this question.
Does my kitchen need an update?
So they listed 10 of the mostoutdated kitchen designs.
Wait a minute, I have to say, did Ijust age myself by saying checkbook?
Did I just indicate how old I actually am?
Said you still have a checkbook.
That I have, oh gosh, that'sa whole different segment.
I still pay bills with checks, butthat's a whole different matter.
(03:06):
Um, duh.
I am, I'm ancient, I'm decrepit.
I walk with a walker.
You know the whole thing.
Don't walk with a walker.
I have people chew myfood before I eat it.
Whole thing.
And spit it into your mouth, baby bird.
Mm.
Nice.
Yeah, it's a whole thing.
So anyway, checkbooks.
Yes.
You did said living Check my budget.
Oh, before they suggested updates.
So we're gonna go through their bulletedlist and tell you what they said were
(03:32):
things to look out for that mightbe outdated and that you might want
to consider updating and we'll tellyou whether we agree or don't agree.
The first.
Thing they said.
And wait, I wanna go back and say I didwalk with a walker when I broke my leg.
Okay.
So how dare you impugn me fornot walking with a walker I had.
You don't anymore.
I had the tennis ball walker.
I know.
We should have just taken your mom'swhen we got her apartment for two.
(03:54):
That's so sad.
It is sad.
Don't bring up My mom's deathin a food podcast would've
saved us renting a walker.
Oh, come on.
Okay.
Well anyway, I did walkwith it and I gained a.
Brand new appreciation for how incrediblydifficult it is to manipulate those cages
well, but you are hopping in the walker.
Doesn't matter what you're doingwith it, your broken legs, it's hard.
(04:14):
It is hard.
It's not intuitive.
It looks like it should be intuitiveto be able to walk in that cage.
My mother always called thewalker like that, the cage.
It's looks like it shouldbe intuitive, but it's not.
Okay.
Now on onto, and I'm gonna startthis off since I digressed as often.
Okay.
What is the first pointSouthern Living said?
So Southern Living saysto get rid of your.
Busy granite countertop.
(04:35):
Mm.
And um, I wanna tell you that Bruceand I have a busy granite countertop.
Oh gosh.
It's really busy.
And we loved it when weinstalled it 18 years ago.
Yeah.
These 18 years ago.
It's got, uh, it's got garnets mm-hmm.
In it, it's a piece of granite thatactually has a little, uh, uh, what
do I say, rivers of Ritz of mm-hmm.
(04:55):
It's, it's strewn through with littlestreaks of garnets and it's dark.
Green as its background.
It's so you really only see thegarnets when the overhead and
the halogen are spotlight on.
It's true.
Or if you flying a flashlight.
It's true, but I will say that.
Busy or not?
I think granite has had its day and Ithink there is some, well, there is some
(05:17):
stone countertops that are timeless.
And personally I think marble is timeless.
I couldn't do it.
And I would love a marble countertop.
I I could do it.
I know.
Because we get stained.
It's the stain and see, I like that.
To me that's patina.
That just looks like the worn.
Oh no, it just, the first twostains would be like, look at that.
I understand if you have lots of stains.
Yeah.
Then the marble carries something.
Mm-hmm.
But.
Those first two stains.
(05:37):
Okay.
They would just be ridiculous.
You'd be just staringat them the whole time.
You couldn't do it.
Well, you could buy used marbleand that's full of lots of stains.
Really?
I want other people'sstains on my counters.
Really?
Really?
Mm-hmm.
You could buy used marble, I bet.
Is that like used toilets is,I mean, what is used marble?
I bet you could go like to arestaurant thing that's going outta
business and buy their marble slab.
I bet.
(05:58):
It seems unsanitary to me.
I don't know why it seems gross.
Like somebody's done something onthat that I don't wanna know about.
Okay.
I wanna say that granted like.
I wanna say, alright, I likethe granite and I don't care
what Southern Living says.
And the reason I like the graniteis because when I first got granite,
when we first got granite, Ithought it was super temperamental.
I mean, they were like, oh my gosh,don't put anything acidic on it,
and blah, blah, blah, blah, blah.
(06:18):
Mm-hmm.
Well, over the years we'vekind of blown all that off.
Mm-hmm.
And now we just clean it.
I clean it on a regular basis.
I've had a clean our granitecountertops every day.
Other day maybe.
Mm-hmm.
Let's say, and we keep it fairlyclean, but I like it because you
can put anything burning hot.
Yes.
On top of it.
I agree.
And nothing happens.
When we installed our granite, theguy's like, he won't kill this.
And then he brought out thisgiant blowtorch and blowtorched
(06:42):
our granite counters.
Well.
I liked it.
I maybe I'm just tired of it.
Also, it's gotten chips and nicks.
It has, it does chips, andthat's the thing about it.
So it does have chips and it does havenicks, and I'm not crazy about that.
And I think if I couldgo do it all over again.
Okay.
I would try and talk you intomarble, because I think marble
is just absolutely stunning.
(07:02):
I mean, beautiful.
I mean, if it left in my own devices.
I love stainless steel countertops,but I do know they turn a home
kitchen into a restaurant.
They make your kitchen look likea restaurant, and most people
don't wanna walk into a restaurantkitchen worse than a restaurant.
It makes it look like a school cafeteria.
Yeah.
And I love stainless steel becauseit's basically indestructible.
Yeah.
And it's got that.
(07:23):
Ion problem where it keepsbad bugs kind of floating.
Mm-hmm.
Right above its surface.
And it's, as I say, indestructible andyou know, you can clean it and it looks
beautiful even when it's scratched up.
Mm-hmm.
Like a stainless steel bowl.
But at the same time, I getit, most people would never
put that in their house.
Right.
I don't know what I would do for acountertop, to be honest with you.
So we have mixed reviews on the firstof, uh, southern living's ideas.
(07:47):
The next thing they say is if yourcabinets are finished in like a
raw pine or hickory and have gold,brass hardware, you are out of date.
Uh, I disagree.
Okay.
I, I'm just gonna disagree.
It's very country vibe.
It is.
And I live in the country.
God give it moose in my backyard, soI live in the country, so I like it.
I like that natural wood.
I don't know, know that Iwould like unfinished pine.
(08:09):
Mm.
I'm suddenly in the movie.
Raising Arizona.
Unfinished.
Arizona.
Unfinished huffines.
No.
Would you buy furniturefrom unfinished Huffines?
That's why I changed my name to Arizona.
Unfinished.
Arizona.
Right?
So sorry, Arizona.
Um, so, uh, I like that.
Look.
I don't want it raw, but I wouldn'tmind nicely stained hickory cabinets.
(08:33):
Well, okay, but I do.
Personally, I don't like gold orbrass or that kind of shiny hardware.
Okay, I'll give do that.
I would, I would change thatto black or even wooden knobs.
Look at that.
I think that, uh, so we'lldisagree with their hickory pine.
We're good with that.
But we will agree that if you havegold or brass hardware, time to update
at least your hardware and, you know.
Here's a funny thing about the hardwarethat I think is funny and it's a really
(08:56):
easy update for your house, is toupdate the hardware in your kitchen.
And Bruce, I have not done it in 18years, and sometimes I do look at, uh,
we have, um, you know, sea glass, thestuff that watches up on the beach.
We have like sea glass poles mm-hmm.
On every counter.
And I mean every cabinet and every drawer.
And I look at them sometimes and I think,Hmm, we should probably change this out.
And that's such an easy update.
It really is.
(09:16):
It is.
But.
I also can say that I go to people'shouses that have the cutesy ones
that are like spoons or hands, andI actually like it in their house,
but I would never put it in my house.
Oh, house.
Oh, thank you.
Thank you.
I afraid when you, you said you likeit, other people's houses or they
have little smiley faces or what?
I, I don't know.
I think it's kind of cute.
So look, it's cute inother people's houses.
I think it's cute.
I would do it, but uh, Iagree with the gold thing, no.
(09:38):
Okay.
So the third thing they talkabout is ceramic tile counters.
And here's the funny thing, they say thatceramic tile counters are out and I was.
Thinking as we were talking aboutthe cabinet finishes, about,
well, exactly, mark, what kind ofcountertop would you in fact put in?
And I think I liked my ceramictile counters in Austin, Texas.
When I, before I met Bruce, Ilived in the house in Austin,
Texas where I had off white.
(10:01):
Tiles.
They were large square tiles and the groutbetween them and what I liked about them
is I could get the comet out and returnit all to its original color every time.
Can you tell 'em a cleaning tree?
But the problem with that is youhave to get the comet out 'cause
grout absorbs sauce and stains.
It does like tofu.
It does.
And who?
Oh, no, no, no, no.
(10:21):
I don't.
Grout does not belong on my countertops.
Yeah.
I don't know.
I kinda like that.
And the other thing about ceramic dogcounters is you have to have a cutting
board and all that kind of stuff.
I mean, they, it's 'cause it's.
Uneven surface.
Mm-hmm.
So you have to even it out in some way.
I don't know.
I kind of like ceramic tiles.
I don't think I would like them busy.
Mm-hmm.
But single colors, I'm not sure.
Okay.
So I agree with them.
They're out.
We don't want it.
Okay.
Not agreeing yet.
(10:42):
Um, okay.
Outdated colors is, I haven'tagreed with anything yet, so.
Okay.
They outdated colors are thethings they say next and what
they're putting in that list.
Okay.
Is.
Anything that is stark white is out.
I agree.
Anything bright and shiny, anythingneon, saturated yellows and bright
reds, they say those are all out.
Wow.
A saturated yellow.
I kinda like that.
(11:02):
We have a friend who did her kitchenin, uh, Provence, salt yellow, and
I think it's really attractive.
I don't well, but she needed to, shehad given up a house in Provence,
salt to move here in province,salt in province to move here.
So she needed a little bit of thatpublic, but I know that that's a
saturated, I think they're meaninglike a highlighter yellow, don't you?
Oh, we used to havehighlighter yellow in our.
Front foyer and hallways.
It was a mistake.
(11:22):
We moved in here and I did it.
We wanted a butter yellow and itended up being, being school bus.
No, I wanted a NewEngland Colonial yellow.
Yeah.
That didn't work though.
No.
I ended up getting a highlighteryellow and it was wrong.
Colors rarely come out the way you hope.
Well, I don't think that's true, but okay.
Um, I But a bright red kitchen,uh, I think that's terrible.
I never do that.
I would agree and I would agreethat Stark White is definitely out.
(11:44):
It's definitely a look from like.
20 15, 20 10, and I am not sure about it.
So with this, I'm gonna give them Yes.
Okay.
The fourth one I finally got towhen I agreed with out the fifth
thing they say, oh, and I'm gonnaagree with this one completely.
Is, uh, window treatments faded,dusty, worn out window treatments.
(12:05):
Yeah.
No window treatments in akitchen are hard for me because.
They get greasy and then thegrease atta attacks dust, and
then they suddenly look hairy.
You should, oh God, disgust.
It's just like a no disgust.
It's a big no.
There should be no windowtreatments in your kitchen.
Let's start with that.
So they're saying, I kind of buy thatover the top Florals, ated, I'm sorry.
(12:25):
Anything is dead.
You should not have windowtreatments in your kitchen period.
Now, I wanna say, uh, just to make thisclear, we have a west facing window
over our sink, and in the summer thesun beats in through that window and
it makes the kitchen oh, about thetemperature of the surface surface.
And so did I solve that?
Well, you said how you fixed it.
Well, I put a windowtreatment on the outside.
(12:45):
I bought one of those,you know, Ratan bamboo.
Kind of rolls that youcan roll down and roll up.
So most of the day it's rolledup and you don't see it.
And I can roll it down to blockthat sun in the afternoon,
but it, it's on the outside.
And believe it or not, that thing haslasted through New England winters.
It has.
It's great.
Which is great.
I assumed we were gonnatake it down every winter.
So that thing has lasted a long time.
(13:06):
Okay, so that's the fifth thing.
And I, we agree.
I both agreed.
We both agreed and we bothagreed about the colors.
Now I'm gonna say the sixth one that theysay is a clashing back splash and counter.
And I don't even know what they mean.
I think they mean mean that when theydon't match that you did your counter
and your back splash don't match.
So, so you put Winnie the poolon your backsplash and you put
(13:27):
Martha Stewart on your counter.
I don't get this.
I don't get what?
What does that mean?
Clashing?
No clashing is out.
So like if you have marble on your,your counter and then you have some
Oh, Italian mosaic on the backside.
Oh, I think what they'resuggesting is you have the same Oh.
Or something that matches.
No, I don't think I agree.
Back splash encounters.
Okay.
No, I, no, that seems to fall.
(13:47):
So if you like it to clash.
No, I don't like it to clash.
I'm just trying to think if I had.
Let's say I went with your idioticmar marble counters, sorry.
And, um, that were used and hadpeople's butt prints all over them.
Well, then we can have a mosaic.
We can have this beautiful Italian mosaic,and it could look just like the floor
above where Francis has been entombed.
Exactly a, her culin backsplash withnaked men and naked women all across it.
(14:13):
Oh, sure.
I, no, I think that you, that Ican imagine the backsplash not
matching the counter, and I canimagine your marble counters with a
very, very tiny mosaic gold beige.
Brown backsplash.
See, I can imagine that.
Mm.
And so I don't think thatthat's such a bad idea.
(14:34):
Yeah.
I think they want you to go matchymatchy and we don't like that.
So we disagree with them there too.
Match.
No match.
Matchy.
Matchy match.
Okay.
And the next one is busywallpaper prints always been out.
Sorry.
Always.
I never like them.
Bruce.
Bruce is a wallpaper hater.
You're a anti wallpaper.
I am an anti wallpaper wite.
I have been since I have been a child.
Yeah, I'm not exactly becauseI grew up in the seventies with
a giant, when did I grow up?
(14:56):
Wallpaper and a grass paperwallpaper is just what?
What did I have in my bedroom?
Grass paper wallpaper.
Here's, here's where I'm gonnacontradict myself because I do believe.
That the style of the seventieswas probably one of the highlights.
Gross of the last hundred years.
Gross.
In terms of design and style?
Gross.
Mostly ENC clothes.
Gross.
Not in wallpaper.
(15:16):
Gross.
Oh, clothes from the seventies.
The best, I think.
I think a really beautiful ol.
Wallpaper in a kitchencan be very attractive.
And I think a delt blue kind of Dutchscene wallpaper, that's very subtle.
I think they could be veryattractive in a kitchen.
So I'm not gonna go with no wallpaper.
(15:38):
This is like something somecommittee came up with, but they're
saying they're busy wallpaper.
Then what are you gonna do?
Just put up plane.
What's the difference of busy?
Okay, well I'll tell you whatthe definition of busy is.
You're busy.
Ready?
Okay.
My grandmother loved wallpaperand she did her kitchen.
I'm not making this up with a big, giantseventies floral wallpaper on the walls.
(15:59):
And then she chose a second completelydifferent busy floral seventies wallpaper.
For the ceiling.
I'm not making this up.
And she wallpapered the ceilingof her kitchen at this tiny, tiny
little kitchen and the walls.
And then she took the wallpaperthat was on the ceiling and she had
extra of it, and she cut out theflowers from it and she glued them
(16:24):
on top of the already busy wallpaper.
That was different.
That was on the walls.
Now that's.
Busy.
Oh, that is busy.
That is super busy.
Just imagine the color ofsaturation going on there.
That is, you could not walk in thatkitchen in a bad mood, which is really
a problem with me in the morning.
So I had to basicallystay outta the kitchen.
So how do you go in that kitchenand not like get vertigo?
(16:48):
My God.
I mean this.
Ceiling was done and the ceilingflowers were cut out and shoved
onto the incredibly busy orangered lime green flower on the walls.
Typical seventies flower.
We had it too.
Yeah.
Had to the, the ceiling was in goldand browns and flowers and big flowers.
And those gold flowers gotshoved onto the other walls.
(17:09):
It was, we have, it was a thing.
I have a picture of the kitchen inthe seventies when I was growing up.
With a giant floor liner it.
I'm gonna post that in ourFacebook group cooking remarks.
So you can see the wallpaper thatI had to look at every time I made
my fettuccine Alfredo for dinner.
Oh, another bad thing about theseventies fettuccine Alfred.
Okay, so we're spending too much time.
So the next one they say is wood paneling.
Oh, wood paneling shouldnever be in a kitchen.
(17:31):
No, I think wooden water areprobably not the best match.
Yeah.
And grease and all that.
No.
So I'll agree with thaton practical matters.
Okay.
But, uh, okay.
And the nine, what they'resaying is no recessed or.
Overhead lighting.
They want to go for carefullyplaced pendants or spotlights.
And I'm gonna tell you, don't kill us.
That that is what our kitchen has iscarefully placed pendants and spots.
(17:54):
We do, we have spots all over our kitchen.
We have tracks.
So we have been, we havethese really tight cans.
We don't have the big likeseventies cans or these little.
Tight cans that hang just a littlebit down from the tracks and Well,
I, I have to tell you that that's me.
Mm-hmm.
The minute I moved in with Brucein New York City, I changed all
the lighting in the apartment.
(18:14):
He ripped my ceiling fan out andmade me put in a track light, a
gay man putting in track lighting.
What I, I'm like, you cannotbe gay and have a ceiling fan.
I'm sorry, that's just not possible.
You have to have good lighting.
So, um mm-hmm.
It's really important.
Okay.
So we, listen, I don't moisturizeto not have good lighting, so.
So there you, you go.
So we agree on that and wehave been trendy for 18 years.
And the last thing they claim, if youlook around your kitchen and you see
(18:36):
old appliances, it's time to update.
You know what, if they stillwork, you do not need to update,
then they're too expensive.
Yeah.
Again, this one too expensive.
When I saw this list, old appliances,this is the one that really got
me irritated because I thought tomyself, Don, everybody ugh, has
the money to run out and buy a newrefrigerator or buy a new oven.
I know that we would scraptogether money to buy a new oven.
(18:58):
Oh my goodness.
So I.
Just the, the whole idea, oh, yougot old appliances, get rid of them.
Come on, be real.
Um, if they still work, hold onto them.
They're very expensive.
And they are very expensive.
And hold onto your money.
Yeah, exactly.
Especially in this economy.
Hold onto your money.
So that seems to me to be out oftouch with the current moment.
Right.
I agree.
So there's our take on the Southernliving top 10 most dated kitchen ideas or
(19:21):
how to update your kitchen or whatever.
I think we agreed with.
I agreed with maybe.
Four of them, I don't even know, but wetogether agreed with maybe three of them.
I, I don't know, four ofthem, I don't, I don't know.
So whatever their, their consultants cango away and think about us and come up
with another list sometime in the future.
Let's just say that it would begreat if you could like this podcast
and if you could subscribe to it.
(19:42):
It's always great to help out inthis Otherwise Unsupported podcast.
And if you can write a review on what.
Ever platform You're listening to thison and in whatever nationality you are
listening to this podcast, it helpson those podcast platforms to support
this otherwise unsupported podcastand we appreciate that so very much.
(20:03):
Okay, moving on to the last segment.
What's making us happy in food this week?
Homemade ketchup.
Every month, mark and I do a foodsegment on Portland, Oregon Morning tv.
If you wanna see us, you can go totheir YouTube channel AM Northwest.
It's Portland, Oregon morning tv, andwe're on once a month and we do it from
(20:25):
our kitchen with two iPhones and Zoom.
And yeah, we zoom it through two iPhones.
We did it last week and we made ahomemade mustard and a homemade ketchup.
And that homemade ketchup is right outof our book, cold Canning, and it is.
So delicious.
And it is my favorite ketchup andI have a pint of it in the fridge.
And I cannot wait to havehamburgers and french fries this
week so I can have my ketchup.
Okay.
(20:45):
And I'm gonna change this up, andI'm gonna tell you what's making
me unhappy in food this week.
Mm.
Okay.
And that's what's making me unhappyin food this week is piss poor pizza.
Oh.
Oh, yeah.
And you know what I'm talkingabout making me unhappy too.
Oh my gosh.
So last night.
Uh, Bruce and I last night isrecording this last night, Bruce and
I decided we wanna go out somewherefor dinner, and we both kind of
thought, oh, let's go for pizza.
(21:06):
Mm-hmm.
There's a pizza player stunt that welove up here who make, they make, I mean,
super thin crust pizza, which is my thing.
Like, I mean, matza thin,like, like really thin.
And then I want them to burn it.
So I like really crunchy, burnedthin pizza crackers basically,
and with stuff on top of it.
And so we went.
And they were closedfor mud season vacation.
(21:29):
And did they put it on their,on their Facebook page or did
they put it on their website?
No, I checked their website.
I checked everywhere andwe, we drove 30 minutes.
We did, because we live so rural, we gottadrive 30 minutes and so it wasn't there.
So then I checked around for localtowns and I found this really highly
rated pizzeria in this large town,in the Berkshires, in Massachusetts.
(21:50):
So we went and drove another20 minutes and went there.
And man was the pizza crappy.
I mean, we walked inand it all seemed right.
There was a big, beautiful pizza oven.
Mm-hmm.
With a big a log inside of it on fire.
And you know, he was shoving thepizza in off the peel into this
thing and it, man, did it look right.
(22:10):
And it was the, oh, here we go.
Stainless steel counters.
And it was open to the dining room.
And so I thought, oh mygosh, this is gonna be.
Fabulous.
And what gave it away?
First we ordered a Caesar salad.
It was, and it was topped withpre granulated, what I can only
say canned Parmesan cheese.
It was, and
it set on the menu.
(22:30):
Parmigiano ano.
No, it was out of a can.
No way.
No way.
It was out of a can.
It was.
It was canned Parmesan cheese, which ismostly wood shavings if you don't know.
And it was disgusting.
And the pizza came and, um, let's just saymy pizza needed Viagra because it was just
disgusting and, and I don't understandhow it could be that disgusting.
(22:51):
And it had no wood flavor.
No smokiness to it?
No, no.
And I ordered a prosciutto pizzaand I assumed, now it's my fault.
I assumed that the prosciuttowould be frizzled on top of it
in that wood oven, but it wasn't.
The pizza was made and then it was the.
Proto was just put oncold and delivered to me.
Yes.
On top of it, disappointment.
It was a disappointing thing, and thatreally is sucky when you go out and you
(23:12):
spend, oh my gosh, Bruce had a beer.
We had a couple bottles of Sand Pellegrinoand we spent a hundred bucks mm-hmm.
On this meal, and it was crappy pizza.
Mm-hmm.
So it's just so disappointingwhen that happens.
When it's possible for it to bebetter, it's given that they've got.
All the right ACC mallsthat are coming around them.
(23:32):
This should be much better.
I think that I could do a better pizza.
No, I think my dog could make abetter pizza in that pizza oven.
Wow.
That's really for sure.
I don't know, I just, it's justso unfortunate and I can only
believe that there are five.
Point zero rating on Google.
Must be all employees, owners,and the children of the owners.
(23:55):
Because I'm like, there is no wayanyone would write this as five stars.
Well, well, well, there was a couplesitting two tables away from us.
Oh God.
And I mean, yes, he did looklike Aaron Copeland and.
I don't know about his wife, but he did.
Bruce said it's the son of ErinCopeland, and I said, no, it's the
father of Erin Copeland and they shareda pizza and she did say that that was
the best pizza she'd had in months.
(24:16):
What did they know?
They're New Yorkers.
What do they know?
Listen, honestly, I think thatshe's used to rays in the original
rays and the famous original rays.
Okay.
Anyway, I don't like that pizza either,but that's a whole different matter
about how I don't like New York slices,but that's a whole different matter.
Those also need Viagra.
So, um, no.
Okay, so that's what's makingme unhappy in food this week.
(24:37):
That's our podcast for this week.
Thanks for listening.
Thanks for being a part of our podcast.
We appreciate your support and yourparticipation in this podcast, and you
can participate further by going to,as I have said, TikTok, Instagram or
Facebook or all of 'em together andfinding cooking with Bruce and Mark
and becoming part of our community.
Yeah.
And do that like Mark said, andshare with us what's making you
happy in food this week, or what'smaking you unhappy in food this week.
(25:00):
That's actually a great idea.
'cause we wanna know, we want totalk about it and we wanna share
all these food stories with youon cooking with Bruce and Mark.
Hey, I am Bruce Weinstein and this isthe Podcast Cooking with Bruce and Mark.
And I'm Mark Carbo.
And together with Bruce, we havewritten three dozen cookbooks.
We are publishing our 37thcookbook this summer, cold Canning.
We're very excited about that.
We're not talking about it in thisepisode, but we're still very excited
about this new way to can thatdoesn't involve a pressure cord,
doesn't involve a steam canner.
It involves none of those.
(00:21):
Things, it does not make billions of jars.
Instead, it makes very small batchesthat you could put in your fridge or
your freezer and say that you havesaved back the very best of the season.
That's our book, coldCounting Out this Summer.
But other than that, we've got a oneminute cooking tip as we always do.
We have got questions aboutkitchen updates, something
(00:42):
that Southern Living has.
Set us off on.
We'll talk to you about thatand we'll tell you what's making
us happy in food this week.
So let's get started.
our one minute cooking tip.
When you are going into yourfreezer, your pantry, wherever it
is, you store food because you'recooking and you're making dinner.
(01:02):
Take a big tray or a bowl or a supermarketbag with you and fill it with all your
ingredients so that you're not makingfive trips back into that pantry.
You're making one trip.
You pile it all into the bag.
Think of it as shopping your pantrywhen you're about to make dinner,
but what happens when I walkedback into the pantry and I can't
remember why I went into the pantry?
Well, that is half of mylife ever since I turned 16.
(01:22):
So am I supposed to make a shoppinglist for my pantry when I get
in there and I go, oh, right.
Isn, what?
I came, isn't that called your recipe?
Well, I don't know, butuh, I end up walking back.
We have a back pantry that's off thegarage and I end up walking back there and
looking around and thinking, what'd I do?
What we here every single time I walk?
Back there.
I step back there and I go, why am I here?
(01:44):
And it's only when I goback into the kitchen.
Oh yeah, of course.
That's why I'm there.
Ugh, we're getting old socks.
Well, anyway, um, you can make ashopping list for your own pantry you
know, gather things in one trip.
It makes things all the more easier.
Okay, so before we go on to thebig segment about kitchen updates,
let me say that there are Facebook,Instagram, and TikTok groups.
(02:05):
All called cooking with Bruce and Mark.
You can find us on anyof those applications.
We've got videos up, we'recooking, we're talking.
We're telling you about cookbooks.
We're telling you about our life together.
We're telling you aboutlikes and dislikes.
If you want more of this, thengo there to TikTok, Instagram or
Facebook and check out the groupsCooking with Bruce and Mark, miss.
(02:25):
Aunt Clever.
We've named everything the same thing,and you could find more about us.
Okay, so Southern Living setus off on kitchen updates.
Recently Southern Living ran a pieceand it was all about how to tell
if your kitchen needs an update.
So they, what did they, didthey look at my checkbook
(02:46):
before they asked this question.
Does my kitchen need an update?
So they listed 10 of the mostoutdated kitchen designs.
Wait a minute, I have to say, did Ijust age myself by saying checkbook?
Did I just indicate how old I actually am?
Said you still have a checkbook.
That I have, oh gosh, that'sa whole different segment.
I still pay bills with checks, butthat's a whole different matter.
(03:06):
Um, duh.
I am, I'm ancient, I'm decrepit.
I walk with a walker.
You know the whole thing.
Don't walk with a walker.
I have people chew myfood before I eat it.
Whole thing.
And spit it into your mouth, baby bird.
Mm.
Nice.
Yeah, it's a whole thing.
So anyway, checkbooks.
Yes.
You did said living Check my budget.
Oh, before they suggested updates.
So we're gonna go through their bulletedlist and tell you what they said were
(03:32):
things to look out for that mightbe outdated and that you might want
to consider updating and we'll tellyou whether we agree or don't agree.
The first.
Thing they said.
And wait, I wanna go back and say I didwalk with a walker when I broke my leg.
Okay.
So how dare you impugn me fornot walking with a walker I had.
You don't anymore.
I had the tennis ball walker.
I know.
We should have just taken your mom'swhen we got her apartment for two.
(03:54):
That's so sad.
It is sad.
Don't bring up My mom's deathin a food podcast would've
saved us renting a walker.
Oh, come on.
Okay.
Well anyway, I did walkwith it and I gained a.
Brand new appreciation for how incrediblydifficult it is to manipulate those cages
well, but you are hopping in the walker.
Doesn't matter what you're doingwith it, your broken legs, it's hard.
(04:14):
It is hard.
It's not intuitive.
It looks like it should be intuitiveto be able to walk in that cage.
My mother always called thewalker like that, the cage.
It's looks like it shouldbe intuitive, but it's not.
Okay.
Now on onto, and I'm gonna startthis off since I digressed as often.
Okay.
What is the first pointSouthern Living said?
So Southern Living saysto get rid of your.
Busy granite countertop.
(04:35):
Mm.
And um, I wanna tell you that Bruceand I have a busy granite countertop.
Oh gosh.
It's really busy.
And we loved it when weinstalled it 18 years ago.
Yeah.
These 18 years ago.
It's got, uh, it's got garnets mm-hmm.
In it, it's a piece of granite thatactually has a little, uh, uh, what
do I say, rivers of Ritz of mm-hmm.
(04:55):
It's, it's strewn through with littlestreaks of garnets and it's dark.
Green as its background.
It's so you really only see thegarnets when the overhead and
the halogen are spotlight on.
It's true.
Or if you flying a flashlight.
It's true, but I will say that.
Busy or not?
I think granite has had its day and Ithink there is some, well, there is some
(05:17):
stone countertops that are timeless.
And personally I think marble is timeless.
I couldn't do it.
And I would love a marble countertop.
I I could do it.
I know.
Because we get stained.
It's the stain and see, I like that.
To me that's patina.
That just looks like the worn.
Oh no, it just, the first twostains would be like, look at that.
I understand if you have lots of stains.
Yeah.
Then the marble carries something.
Mm-hmm.
But.
Those first two stains.
(05:37):
Okay.
They would just be ridiculous.
You'd be just staringat them the whole time.
You couldn't do it.
Well, you could buy used marbleand that's full of lots of stains.
Really?
I want other people'sstains on my counters.
Really?
Really?
Mm-hmm.
You could buy used marble, I bet.
Is that like used toilets is,I mean, what is used marble?
I bet you could go like to arestaurant thing that's going outta
business and buy their marble slab.
I bet.
(05:58):
It seems unsanitary to me.
I don't know why it seems gross.
Like somebody's done something onthat that I don't wanna know about.
Okay.
I wanna say that granted like.
I wanna say, alright, I likethe granite and I don't care
what Southern Living says.
And the reason I like the graniteis because when I first got granite,
when we first got granite, Ithought it was super temperamental.
I mean, they were like, oh my gosh,don't put anything acidic on it,
and blah, blah, blah, blah, blah.
(06:18):
Mm-hmm.
Well, over the years we'vekind of blown all that off.
Mm-hmm.
And now we just clean it.
I clean it on a regular basis.
I've had a clean our granitecountertops every day.
Other day maybe.
Mm-hmm.
Let's say, and we keep it fairlyclean, but I like it because you
can put anything burning hot.
Yes.
On top of it.
I agree.
And nothing happens.
When we installed our granite, theguy's like, he won't kill this.
And then he brought out thisgiant blowtorch and blowtorched
(06:42):
our granite counters.
Well.
I liked it.
I maybe I'm just tired of it.
Also, it's gotten chips and nicks.
It has, it does chips, andthat's the thing about it.
So it does have chips and it does havenicks, and I'm not crazy about that.
And I think if I couldgo do it all over again.
Okay.
I would try and talk you intomarble, because I think marble
is just absolutely stunning.
(07:02):
I mean, beautiful.
I mean, if it left in my own devices.
I love stainless steel countertops,but I do know they turn a home
kitchen into a restaurant.
They make your kitchen look likea restaurant, and most people
don't wanna walk into a restaurantkitchen worse than a restaurant.
It makes it look like a school cafeteria.
Yeah.
And I love stainless steel becauseit's basically indestructible.
Yeah.
And it's got that.
(07:23):
Ion problem where it keepsbad bugs kind of floating.
Mm-hmm.
Right above its surface.
And it's, as I say, indestructible andyou know, you can clean it and it looks
beautiful even when it's scratched up.
Mm-hmm.
Like a stainless steel bowl.
But at the same time, I getit, most people would never
put that in their house.
Right.
I don't know what I would do for acountertop, to be honest with you.
So we have mixed reviews on the firstof, uh, southern living's ideas.
(07:47):
The next thing they say is if yourcabinets are finished in like a
raw pine or hickory and have gold,brass hardware, you are out of date.
Uh, I disagree.
Okay.
I, I'm just gonna disagree.
It's very country vibe.
It is.
And I live in the country.
God give it moose in my backyard, soI live in the country, so I like it.
I like that natural wood.
I don't know, know that Iwould like unfinished pine.
(08:09):
Mm.
I'm suddenly in the movie.
Raising Arizona.
Unfinished.
Arizona.
Unfinished huffines.
No.
Would you buy furniturefrom unfinished Huffines?
That's why I changed my name to Arizona.
Unfinished.
Arizona.
Right?
So sorry, Arizona.
Um, so, uh, I like that.
Look.
I don't want it raw, but I wouldn'tmind nicely stained hickory cabinets.
(08:33):
Well, okay, but I do.
Personally, I don't like gold orbrass or that kind of shiny hardware.
Okay, I'll give do that.
I would, I would change thatto black or even wooden knobs.
Look at that.
I think that, uh, so we'lldisagree with their hickory pine.
We're good with that.
But we will agree that if you havegold or brass hardware, time to update
at least your hardware and, you know.
Here's a funny thing about the hardwarethat I think is funny and it's a really
(08:56):
easy update for your house, is toupdate the hardware in your kitchen.
And Bruce, I have not done it in 18years, and sometimes I do look at, uh,
we have, um, you know, sea glass, thestuff that watches up on the beach.
We have like sea glass poles mm-hmm.
On every counter.
And I mean every cabinet and every drawer.
And I look at them sometimes and I think,Hmm, we should probably change this out.
And that's such an easy update.
It really is.
(09:16):
It is.
But.
I also can say that I go to people'shouses that have the cutesy ones
that are like spoons or hands, andI actually like it in their house,
but I would never put it in my house.
Oh, house.
Oh, thank you.
Thank you.
I afraid when you, you said you likeit, other people's houses or they
have little smiley faces or what?
I, I don't know.
I think it's kind of cute.
So look, it's cute inother people's houses.
I think it's cute.
I would do it, but uh, Iagree with the gold thing, no.
(09:38):
Okay.
So the third thing they talkabout is ceramic tile counters.
And here's the funny thing, they say thatceramic tile counters are out and I was.
Thinking as we were talking aboutthe cabinet finishes, about,
well, exactly, mark, what kind ofcountertop would you in fact put in?
And I think I liked my ceramictile counters in Austin, Texas.
When I, before I met Bruce, Ilived in the house in Austin,
Texas where I had off white.
(10:01):
Tiles.
They were large square tiles and the groutbetween them and what I liked about them
is I could get the comet out and returnit all to its original color every time.
Can you tell 'em a cleaning tree?
But the problem with that is youhave to get the comet out 'cause
grout absorbs sauce and stains.
It does like tofu.
It does.
And who?
Oh, no, no, no, no.
(10:21):
I don't.
Grout does not belong on my countertops.
Yeah.
I don't know.
I kinda like that.
And the other thing about ceramic dogcounters is you have to have a cutting
board and all that kind of stuff.
I mean, they, it's 'cause it's.
Uneven surface.
Mm-hmm.
So you have to even it out in some way.
I don't know.
I kind of like ceramic tiles.
I don't think I would like them busy.
Mm-hmm.
But single colors, I'm not sure.
Okay.
So I agree with them.
They're out.
We don't want it.
Okay.
Not agreeing yet.
(10:42):
Um, okay.
Outdated colors is, I haven'tagreed with anything yet, so.
Okay.
They outdated colors are thethings they say next and what
they're putting in that list.
Okay.
Is.
Anything that is stark white is out.
I agree.
Anything bright and shiny, anythingneon, saturated yellows and bright
reds, they say those are all out.
Wow.
A saturated yellow.
I kinda like that.
(11:02):
We have a friend who did her kitchenin, uh, Provence, salt yellow, and
I think it's really attractive.
I don't well, but she needed to, shehad given up a house in Provence,
salt to move here in province,salt in province to move here.
So she needed a little bit of thatpublic, but I know that that's a
saturated, I think they're meaninglike a highlighter yellow, don't you?
Oh, we used to havehighlighter yellow in our.
Front foyer and hallways.
It was a mistake.
(11:22):
We moved in here and I did it.
We wanted a butter yellow and itended up being, being school bus.
No, I wanted a NewEngland Colonial yellow.
Yeah.
That didn't work though.
No.
I ended up getting a highlighteryellow and it was wrong.
Colors rarely come out the way you hope.
Well, I don't think that's true, but okay.
Um, I But a bright red kitchen,uh, I think that's terrible.
I never do that.
I would agree and I would agreethat Stark White is definitely out.
(11:44):
It's definitely a look from like.
20 15, 20 10, and I am not sure about it.
So with this, I'm gonna give them Yes.
Okay.
The fourth one I finally got towhen I agreed with out the fifth
thing they say, oh, and I'm gonnaagree with this one completely.
Is, uh, window treatments faded,dusty, worn out window treatments.
(12:05):
Yeah.
No window treatments in akitchen are hard for me because.
They get greasy and then thegrease atta attacks dust, and
then they suddenly look hairy.
You should, oh God, disgust.
It's just like a no disgust.
It's a big no.
There should be no windowtreatments in your kitchen.
Let's start with that.
So they're saying, I kind of buy thatover the top Florals, ated, I'm sorry.
(12:25):
Anything is dead.
You should not have windowtreatments in your kitchen period.
Now, I wanna say, uh, just to make thisclear, we have a west facing window
over our sink, and in the summer thesun beats in through that window and
it makes the kitchen oh, about thetemperature of the surface surface.
And so did I solve that?
Well, you said how you fixed it.
Well, I put a windowtreatment on the outside.
(12:45):
I bought one of those,you know, Ratan bamboo.
Kind of rolls that youcan roll down and roll up.
So most of the day it's rolledup and you don't see it.
And I can roll it down to blockthat sun in the afternoon,
but it, it's on the outside.
And believe it or not, that thing haslasted through New England winters.
It has.
It's great.
Which is great.
I assumed we were gonnatake it down every winter.
So that thing has lasted a long time.
(13:06):
Okay, so that's the fifth thing.
And I, we agree.
I both agreed.
We both agreed and we bothagreed about the colors.
Now I'm gonna say the sixth one that theysay is a clashing back splash and counter.
And I don't even know what they mean.
I think they mean mean that when theydon't match that you did your counter
and your back splash don't match.
So, so you put Winnie the poolon your backsplash and you put
(13:27):
Martha Stewart on your counter.
I don't get this.
I don't get what?
What does that mean?
Clashing?
No clashing is out.
So like if you have marble on your,your counter and then you have some
Oh, Italian mosaic on the backside.
Oh, I think what they'resuggesting is you have the same Oh.
Or something that matches.
No, I don't think I agree.
Back splash encounters.
Okay.
No, I, no, that seems to fall.
(13:47):
So if you like it to clash.
No, I don't like it to clash.
I'm just trying to think if I had.
Let's say I went with your idioticmar marble counters, sorry.
And, um, that were used and hadpeople's butt prints all over them.
Well, then we can have a mosaic.
We can have this beautiful Italian mosaic,and it could look just like the floor
above where Francis has been entombed.
Exactly a, her culin backsplash withnaked men and naked women all across it.
(14:13):
Oh, sure.
I, no, I think that you, that Ican imagine the backsplash not
matching the counter, and I canimagine your marble counters with a
very, very tiny mosaic gold beige.
Brown backsplash.
See, I can imagine that.
Mm.
And so I don't think thatthat's such a bad idea.
(14:34):
Yeah.
I think they want you to go matchymatchy and we don't like that.
So we disagree with them there too.
Match.
No match.
Matchy.
Matchy match.
Okay.
And the next one is busywallpaper prints always been out.
Sorry.
Always.
I never like them.
Bruce.
Bruce is a wallpaper hater.
You're a anti wallpaper.
I am an anti wallpaper wite.
I have been since I have been a child.
Yeah, I'm not exactly becauseI grew up in the seventies with
a giant, when did I grow up?
(14:56):
Wallpaper and a grass paperwallpaper is just what?
What did I have in my bedroom?
Grass paper wallpaper.
Here's, here's where I'm gonnacontradict myself because I do believe.
That the style of the seventieswas probably one of the highlights.
Gross of the last hundred years.
Gross.
In terms of design and style?
Gross.
Mostly ENC clothes.
Gross.
Not in wallpaper.
(15:16):
Gross.
Oh, clothes from the seventies.
The best, I think.
I think a really beautiful ol.
Wallpaper in a kitchencan be very attractive.
And I think a delt blue kind of Dutchscene wallpaper, that's very subtle.
I think they could be veryattractive in a kitchen.
So I'm not gonna go with no wallpaper.
(15:38):
This is like something somecommittee came up with, but they're
saying they're busy wallpaper.
Then what are you gonna do?
Just put up plane.
What's the difference of busy?
Okay, well I'll tell you whatthe definition of busy is.
You're busy.
Ready?
Okay.
My grandmother loved wallpaperand she did her kitchen.
I'm not making this up with a big, giantseventies floral wallpaper on the walls.
(15:59):
And then she chose a second completelydifferent busy floral seventies wallpaper.
For the ceiling.
I'm not making this up.
And she wallpapered the ceilingof her kitchen at this tiny, tiny
little kitchen and the walls.
And then she took the wallpaperthat was on the ceiling and she had
extra of it, and she cut out theflowers from it and she glued them
(16:24):
on top of the already busy wallpaper.
That was different.
That was on the walls.
Now that's.
Busy.
Oh, that is busy.
That is super busy.
Just imagine the color ofsaturation going on there.
That is, you could not walk in thatkitchen in a bad mood, which is really
a problem with me in the morning.
So I had to basicallystay outta the kitchen.
So how do you go in that kitchenand not like get vertigo?
(16:48):
My God.
I mean this.
Ceiling was done and the ceilingflowers were cut out and shoved
onto the incredibly busy orangered lime green flower on the walls.
Typical seventies flower.
We had it too.
Yeah.
Had to the, the ceiling was in goldand browns and flowers and big flowers.
And those gold flowers gotshoved onto the other walls.
(17:09):
It was, we have, it was a thing.
I have a picture of the kitchen inthe seventies when I was growing up.
With a giant floor liner it.
I'm gonna post that in ourFacebook group cooking remarks.
So you can see the wallpaper thatI had to look at every time I made
my fettuccine Alfredo for dinner.
Oh, another bad thing about theseventies fettuccine Alfred.
Okay, so we're spending too much time.
So the next one they say is wood paneling.
Oh, wood paneling shouldnever be in a kitchen.
(17:31):
No, I think wooden water areprobably not the best match.
Yeah.
And grease and all that.
No.
So I'll agree with thaton practical matters.
Okay.
But, uh, okay.
And the nine, what they'resaying is no recessed or.
Overhead lighting.
They want to go for carefullyplaced pendants or spotlights.
And I'm gonna tell you, don't kill us.
That that is what our kitchen has iscarefully placed pendants and spots.
(17:54):
We do, we have spots all over our kitchen.
We have tracks.
So we have been, we havethese really tight cans.
We don't have the big likeseventies cans or these little.
Tight cans that hang just a littlebit down from the tracks and Well,
I, I have to tell you that that's me.
Mm-hmm.
The minute I moved in with Brucein New York City, I changed all
the lighting in the apartment.
(18:14):
He ripped my ceiling fan out andmade me put in a track light, a
gay man putting in track lighting.
What I, I'm like, you cannotbe gay and have a ceiling fan.
I'm sorry, that's just not possible.
You have to have good lighting.
So, um mm-hmm.
It's really important.
Okay.
So we, listen, I don't moisturizeto not have good lighting, so.
So there you, you go.
So we agree on that and wehave been trendy for 18 years.
And the last thing they claim, if youlook around your kitchen and you see
(18:36):
old appliances, it's time to update.
You know what, if they stillwork, you do not need to update,
then they're too expensive.
Yeah.
Again, this one too expensive.
When I saw this list, old appliances,this is the one that really got
me irritated because I thought tomyself, Don, everybody ugh, has
the money to run out and buy a newrefrigerator or buy a new oven.
I know that we would scraptogether money to buy a new oven.
(18:58):
Oh my goodness.
So I.
Just the, the whole idea, oh, yougot old appliances, get rid of them.
Come on, be real.
Um, if they still work, hold onto them.
They're very expensive.
And they are very expensive.
And hold onto your money.
Yeah, exactly.
Especially in this economy.
Hold onto your money.
So that seems to me to be out oftouch with the current moment.
Right.
I agree.
So there's our take on the Southernliving top 10 most dated kitchen ideas or
(19:21):
how to update your kitchen or whatever.
I think we agreed with.
I agreed with maybe.
Four of them, I don't even know, but wetogether agreed with maybe three of them.
I, I don't know, four ofthem, I don't, I don't know.
So whatever their, their consultants cango away and think about us and come up
with another list sometime in the future.
Let's just say that it would begreat if you could like this podcast
and if you could subscribe to it.
(19:42):
It's always great to help out inthis Otherwise Unsupported podcast.
And if you can write a review on what.
Ever platform You're listening to thison and in whatever nationality you are
listening to this podcast, it helpson those podcast platforms to support
this otherwise unsupported podcastand we appreciate that so very much.
(20:03):
Okay, moving on to the last segment.
What's making us happy in food this week?
Homemade ketchup.
Every month, mark and I do a foodsegment on Portland, Oregon Morning tv.
If you wanna see us, you can go totheir YouTube channel AM Northwest.
It's Portland, Oregon morning tv, andwe're on once a month and we do it from
(20:25):
our kitchen with two iPhones and Zoom.
And yeah, we zoom it through two iPhones.
We did it last week and we made ahomemade mustard and a homemade ketchup.
And that homemade ketchup is right outof our book, cold Canning, and it is.
So delicious.
And it is my favorite ketchup andI have a pint of it in the fridge.
And I cannot wait to havehamburgers and french fries this
week so I can have my ketchup.
Okay.
(20:45):
And I'm gonna change this up, andI'm gonna tell you what's making
me unhappy in food this week.
Mm.
Okay.
And that's what's making me unhappyin food this week is piss poor pizza.
Oh.
Oh, yeah.
And you know what I'm talkingabout making me unhappy too.
Oh my gosh.
So last night.
Uh, Bruce and I last night isrecording this last night, Bruce and
I decided we wanna go out somewherefor dinner, and we both kind of
thought, oh, let's go for pizza.
(21:06):
Mm-hmm.
There's a pizza player stunt that welove up here who make, they make, I mean,
super thin crust pizza, which is my thing.
Like, I mean, matza thin,like, like really thin.
And then I want them to burn it.
So I like really crunchy, burnedthin pizza crackers basically,
and with stuff on top of it.
And so we went.
And they were closedfor mud season vacation.
(21:29):
And did they put it on their,on their Facebook page or did
they put it on their website?
No, I checked their website.
I checked everywhere andwe, we drove 30 minutes.
We did, because we live so rural, we gottadrive 30 minutes and so it wasn't there.
So then I checked around for localtowns and I found this really highly
rated pizzeria in this large town,in the Berkshires, in Massachusetts.
(21:50):
So we went and drove another20 minutes and went there.
And man was the pizza crappy.
I mean, we walked inand it all seemed right.
There was a big, beautiful pizza oven.
Mm-hmm.
With a big a log inside of it on fire.
And you know, he was shoving thepizza in off the peel into this
thing and it, man, did it look right.
(22:10):
And it was the, oh, here we go.
Stainless steel counters.
And it was open to the dining room.
And so I thought, oh mygosh, this is gonna be.
Fabulous.
And what gave it away?
First we ordered a Caesar salad.
It was, and it was topped withpre granulated, what I can only
say canned Parmesan cheese.
It was, and
it set on the menu.
(22:30):
Parmigiano ano.
No, it was out of a can.
No way.
No way.
It was out of a can.
It was.
It was canned Parmesan cheese, which ismostly wood shavings if you don't know.
And it was disgusting.
And the pizza came and, um, let's just saymy pizza needed Viagra because it was just
disgusting and, and I don't understandhow it could be that disgusting.
(22:51):
And it had no wood flavor.
No smokiness to it?
No, no.
And I ordered a prosciutto pizzaand I assumed, now it's my fault.
I assumed that the prosciuttowould be frizzled on top of it
in that wood oven, but it wasn't.
The pizza was made and then it was the.
Proto was just put oncold and delivered to me.
Yes.
On top of it, disappointment.
It was a disappointing thing, and thatreally is sucky when you go out and you
(23:12):
spend, oh my gosh, Bruce had a beer.
We had a couple bottles of Sand Pellegrinoand we spent a hundred bucks mm-hmm.
On this meal, and it was crappy pizza.
Mm-hmm.
So it's just so disappointingwhen that happens.
When it's possible for it to bebetter, it's given that they've got.
All the right ACC mallsthat are coming around them.
(23:32):
This should be much better.
I think that I could do a better pizza.
No, I think my dog could make abetter pizza in that pizza oven.
Wow.
That's really for sure.
I don't know, I just, it's justso unfortunate and I can only
believe that there are five.
Point zero rating on Google.
Must be all employees, owners,and the children of the owners.
(23:55):
Because I'm like, there is no wayanyone would write this as five stars.
Well, well, well, there was a couplesitting two tables away from us.
Oh God.
And I mean, yes, he did looklike Aaron Copeland and.
I don't know about his wife, but he did.
Bruce said it's the son of ErinCopeland, and I said, no, it's the
father of Erin Copeland and they shareda pizza and she did say that that was
the best pizza she'd had in months.
(24:16):
What did they know?
They're New Yorkers.
What do they know?
Listen, honestly, I think thatshe's used to rays in the original
rays and the famous original rays.
Okay.
Anyway, I don't like that pizza either,but that's a whole different matter
about how I don't like New York slices,but that's a whole different matter.
Those also need Viagra.
So, um, no.
Okay, so that's what's makingme unhappy in food this week.
(24:37):
That's our podcast for this week.
Thanks for listening.
Thanks for being a part of our podcast.
We appreciate your support and yourparticipation in this podcast, and you
can participate further by going to,as I have said, TikTok, Instagram or
Facebook or all of 'em together andfinding cooking with Bruce and Mark
and becoming part of our community.
Yeah.
And do that like Mark said, andshare with us what's making you
happy in food this week, or what'smaking you unhappy in food this week.
(25:00):
That's actually a great idea.
'cause we wanna know, we want totalk about it and we wanna share
all these food stories with youon cooking with Bruce and Mark.
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