Ever wondered what it's like to savor a five-course meal at the Gulf Coast Supper Club dinner? Picture this, you're seated amongst friends and fellow food enthusiasts at Kaiteki, a foodie hot spot in Long Beach, Mississippi. Our tastebuds are buzzing with anticipation as we sit down to a delectable spread, complete with a Vietnamese coffee that promises to tantalize.
As our food journey continues, we're dishing out our honest opinions on a beloved Thai classic, pad Thai. We'll talk about the clear glass noodles, the role of seasoning, and the highs and lows of our dining experience at a local Thai restaurant. That's not all; we've got Charles from Mobile sharing his secret recipe for high-fiber bran muffins. These muffins aren't just a treat for your palate, but they also double up as a digestive aid, especially if you're recuperating from surgery.
And if muffins and Thai food don't pique your interest, we've got an interesting tidbit about the disappearance of red M&Ms that just might. Join us as we unravel the story behind this candy conundrum, all while grooving to the tunes of "Tippetina" by Ethan Langwood. Get ready for a gastronomic adventure like no other!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 2 (00:12):
Well, here we are again Back middle of the week,
but that's okay.
As we said, we're making alittle change.
As you see, in the studio it'scoming along good, it really is.
In fact, I'm gonna get, as soonas we're finished, I'm gonna
get Miss Ginny to take somepictures and put them on a
website.
(00:33):
I think you'll like what yousee.
It's coming along good, boy.
It's so nice to hear Tipatinaagain.
It's only been about four orfive days, but still it's just
nice.
I love it.
All right.
(00:55):
So what's what has been going on?
Well, a few updates for you.
So, for those, for those whowere interested, we kind of put
out there to different ones that, hey, we have.
The Gulf Coast Supper Club isofficially formed.
(01:15):
First dinner is going to beDecember 13th, 530 at Kite
hockey in Long Beach,mississippi, and we're basically
we're filled up, we have,they're going to do us, they
could actually is going to do aspecial, a special event, so it
(01:38):
will be private party really.
So so that's great.
Kite hockey seats about well,it seats 28, 28 people and and
we have it packed, we have itpacked out they're putting
together a really nice menu.
They put together a nice menu.
(01:58):
Can't wait to try the.
I think I tried it once before,a while back.
Dessert is going to be aVietnamese coffee.
So, boy, that's going to beinteresting.
Can't wait for that, eventhough I'm not a sweet eater.
But that's okay.
Vietnamese coffee just soundsreally good.
A couple of type types of theramen, the broth, that that's
(02:22):
going to be real good.
Soft shell bun.
So there's a special little bun.
It looks like a, it looks likea, like a taco, except it's a
white.
Imagine a taco, except it's awhite bread, white bun type,
type, type of texture, and sothat's what?
(02:47):
And it's a soft shell crab.
So that's going to be one A, a,I'm assuming it's a Japanese.
What would you call?
I guess it's, it's a cucumbersalad, that's another one.
Then we're going to havedumplings for an appetizer Boy.
(03:10):
What else are we going to have?
I think we're going to have,let's see, dumplings, the
cucumber salad, the, the softshell crab bun, vietnamese
coffee.
It's just going to be a greatevening, it really is.
So it's also he's going toprovide, depending on who would
(03:33):
like this.
So he's going to have some sake, some white wine, red wine, and
it's all inclusive in one price.
So, and I think it's.
So I think the base pot priceis is $60 a person and for look
for, five courses.
You know that that's not bad,it really.
(03:54):
I mean that's.
You know, if you went out andordered all of that, you would
be way above that.
Now, if somebody wants the sake, the white wine, the red wine
to go with their dinner, and I'msure you'll have as much as you
would need for your dinnerNobody's there to over drink, of
course, and that would be $30extra.
(04:18):
And I tell you, I think that'sreasonable If you're going to,
if you're going to get.
You know, on a whole evening,if you have three glasses of
wine, generally anywhere else,average class of wine, 10, 12
bucks, that's not bad.
So anyway, we're lookingforward to that.
(04:39):
I think it's going to just be afantastic evening.
We're filled up already.
I think we have a couple ofopenings and then we have a few,
that that's.
I'm waiting on some phone calls, but so, but we're pulling from
New Orleans Bay, st Louis,gulfport, biloxi, I think,
(05:01):
slidell, of course, here in LongBeach.
I tell you, it's just for thefirst one.
It's got a lot of excitement,and so here's what we hope to do
with the Gulf Coast Supper Clubis is make it to where we can
(05:22):
go out as a group, as friendsyou know, and who would like to
join.
You know, if you're a listener,you'd like to join.
Send me an email and say look,let me know about your next
event, the next dinner you'regoing to have, and I'd like to
join.
Hey, we'd love to have you.
So here's, here's what we'regoing to do.
We'll take, after this firstone, we'll take suggestions on
(05:47):
and we already have a quite afew that come in of restaurants
that people would you know, arerecommending.
Hey, let's do this one nexttime.
You know, like I said, we, welike my wife and I, we, we eat
out.
We love to eat out and it isn'tI'm not a big fan of the chain
restaurants, you know.
(06:07):
Of course, fast food, I'm notinterested in any of that,
although, look, you know, everynow and then there's just
nothing better than a quarterpounder with cheese and some
fries, but it has to be everynow and then.
But but they're good to thefast food is good in its place,
occasionally, of course.
So, so anyway, we're going tokeep you posted, we hope to the
(06:33):
restaurants that we've talked toyou about this.
They really excited about itand very interested.
So we look forward to that.
I tell you what I wanted tofollow up on, and I've I don't
want to go on too much aboutthis, but you know, several
times I said, boy, I'm lookingfor a Chinese restaurant, can't
(06:56):
find a good one without thebuffet and all the syrupy stuff.
And I told you we found one inBay, st Louis that I've eaten
there, that places that's beenthere over 30 years.
I've eaten there several timesover the years, and you know it
(07:16):
just wasn't.
It just wasn't the Chinese foodthat I was looking for, you
know, mainly because of thebuffet.
Now I told you I went back withmy wife and I went there.
We got, we tried it.
It was excellent.
I saw a buffet set up butnothing was on it.
So we went back.
(07:38):
I went back for lunch and grabsome.
No, my wife went back andgrabbed something to go, brought
it home and I'm going to tellyou it was spot on, it was good.
So I went there the other dayfor lunch and the owner was
there.
So I said, hey, you know, couldI chat with you for a moment?
And I said look.
(08:00):
I said, well, you know, we'vebeen here several times, my wife
and she remembered us.
That's very nice.
And she said.
She said, oh yeah, I rememberyou and your wife coming, got
some stuff to go.
I said, yeah.
I said Tell me something.
I said, if you have a minute,tell me this.
Why is?
I said, now, this is not aknock on your food from the past
(08:21):
, but why am I able to come herenow and taste real Chinese food
that tastes very good, andbefore, especially on the buffet
, there's no way it just didn'ttaste good.
And I said I know y'all cancook real Chinese food, I've had
(08:44):
it here and so right away.
Here's the reason why and Isuspected it the whole time they
don't do the buffet anymore.
The equipment's still there,it's still out there.
Maybe they do it for parties orsomething, I don't know.
But I said Are you able, whycan't you cook the same same
(09:05):
Chinese food that I'm orderingright now and have it on the
buffet?
I said, for instance, I orderedthe combination fried rice.
Okay, and I pointed to it.
I said Look at what I have here.
This looks nothing like whatyou would have on the buffet.
And she said she agreed.
(09:27):
She said no, no, you can't doit.
You can't make money and havethe volume of food that goes out
on a buffet and have everythingcooked like it, you know, like
real Chinese food.
I'm sure there's a big wastefactor and they have to conclude
(09:49):
that.
But I tell you what look she'snot, I don't, and I say she,
that's the owner and her husband.
I don't think they'reinterested in going back to a
buffet.
I was there right before lunch,maybe 11, 1115.
And so I'm sitting there and Itell you what the walk-ins
(10:12):
people started walking in bambam, one after another after
another, ordering to go orders,and it's because they're making
good Chinese food.
Now, I think they all.
Of course, they were alwayscapable, but it's the buffet
that gets in the way, becausethey just can't.
(10:34):
They're in business to makemoney and you can't do it.
When, when, when you knowthere's so much waste and and if
you're putting on a very good,for instance, a simple
combination fried rice, and youhave shrimp in there, you have
good quality roasted pork, youhave chicken, you have, you know
(10:56):
, you have beef, and if you havethe amount of ingredients you
have to put on there, on thatthing you'll never, I don't see
how they could ever make it on abuffet.
That's why, when you go to abuffet, you see, maybe and I'm
not exaggerating you take thefried rice, you may have a
(11:18):
couple of tiny pieces of meat,tiny pieces of egg, a few little
pieces of onion.
You really don't see anything,you know.
You just have a bunch of riceand it's kind of colored man.
You get their combination,fried rice.
It's a dark, dark, rich, richlooking color.
(11:40):
The rice is in the flavor rightaway.
Is is just outstanding.
And that's not just for KingWah in Bay, st Louis, this is
for any Chinese restaurant thatdoes good fried rice.
Is is probably capable of.
Of course they capable of makingsome very good dishes.
(12:02):
There's a couple of them.
I don't know if you're familiarwith them, but in New Orleans,
on Carrollton, is the Chinesekitchen.
There's a chef in there.
I knew the chef for many yearsthat that is one of the chefs.
His job all day, that's all hedid was make fried rice.
(12:25):
That's the volume that they putout of that place all day long.
It's his only job, make friedrice.
And boy, they did make it.
Another one over on the WestBank is the China doll China
doll restaurant.
Man, you get that fried rice,the combination and you have a
(12:47):
complete meal.
There's some rice in there, but, man, every bite includes
either a big shrimp, you know,the pork, the beef, the chicken,
the snap peas, just everything.
So anyway, like I said, I don'twant to go on about it, but I
did.
But the point is this find aplace that does a Chinese
(13:10):
restaurant, that does not do abuffet, and you're going to get
good Chinese food more thanlikely, because now they're
they're making money anddepending surviving off of their
quality food.
So that's the Chinese buffet.
I won't talk about it anymore.
If it's good, if we findanother one, I'm going to come
(13:32):
back and tell you about it.
So what have we done?
I tell you, we went over theweekend.
We went up to uh, up to visitHattiesburg Mississippi, visited
some people up there.
We spent the night, uh, we wereon the way up there.
We're looking and we're saying,hey, let's, uh, let's, let's,
(13:57):
let's see what's good, let's seewhat's recommended here.
And so we, uh, my wife, as wedrive in, we're looking at the
um, you know, we're looking atthe, at the restaurants that are
available, Uh, and we keepseeing this one, this Thai
restaurant, pop up and uh, mywife's not the biggest fan of
Thai food, but I love the padThai uh meal.
(14:20):
It's just, it's really good, itreally is when it's done right,
oh boy, it's pad Thai.
And again, I get thecombination.
That way you get a little biteverything with the glass
noodles.
That's what you want when youget a pad Thai.
You don't want the, the, the,the flower noodles, the rice
noodles.
You want clear glass noodles iswhat it's called.
(14:44):
You see, you can see throughthem.
Uh, they have a nice little pop.
When you bite them and they'recooked right, they kind of snap
a little bit.
They pop into when you're uh,they're not mushy.
Uh, and boy that, that, thatflavor, that unique pad Thai
flavor, is so good.
So we go there.
(15:04):
We get, in fact, quite a fewrecommendations in person.
Hey, that, yeah, this is whereyou want to go.
You go, yeah, they're very good.
Okay, so we go there.
It's, it's not in the middle oftown I don't want to say
industrial area, but it's.
It's off the beaten path, maybean older part of the town.
Uh, I'll buy some cardealerships, uh, so we, we look
(15:29):
the Google takes us right there.
So we, we, we went ahead andpulled up, got it.
First impression when we pulledup the restaurant looks
beautiful.
We go in, the tables are set,very nice, and that's kind of
where it ended.
We sat down.
Young man waiting on is a verynice young man.
(15:50):
Okay, nothing, nothing aboutthat Very nice young man.
Uh, he gets our drinks, so weget each, both get a nice tea.
And so we sitting there andwe're hearing, you know, a 70s
disco music, not loud but loudenough to where it's very
noticeable, and so we sit nowlistening.
(16:14):
I'm like boy.
I said that you know, thisplace is set up nice, it looks
nice, it looks like a Thairestaurant, and I'm listening to
the Bee Gees and you know Ilove the Bee Gees, you know.
But but it not not in.
You know, when you in that typeof setting, you know you want
some soft stuff maybe, uh, butbut not not 70s, uh, you know,
(16:37):
bee Gees type type.
Well, we, we figured, okay,well, we just made a comment
about it to ourselves, you know,but it's interesting that
little little 70s music going onin a Thai restaurant.
So we, uh, we get out, we wait,it comes over again.
Very nice young man.
He takes our order, um, and uh,he clarified, clarified, went,
(17:00):
okay, this is the, the glassnews, the clear wins, correct.
And I'm glad I asked him.
He said no, no, no, no, thatthat's the rice noodles, those
are not clear.
And I said, well, what can Iget?
The pad Thai with the clearnoodles.
Can I get the combination padThai with the clear, new clear
(17:20):
glass noodles?
He said, yeah, I'll do that, noproblem, okay, man.
So look, that's wonderful.
The dish comes out a plenty.
It was a, it was a lot.
Plenty comes out, um, and so mywife takes a little bit and and
, and I'm starting to eat it.
Now it has, um, it has severalthings.
(17:43):
It has scallops in it, it hasshrimp, it has muscles, um, a
few other things in it, uh, so alot of food in it, a lot of
ingredients in it.
Well, here's the problem.
So I love scallops.
Oh, the scallops are wonderful,and I cut one and a half and I
eat it and there's just noflavor.
(18:05):
Oh boy, okay, maybe they justmissed that one, you know.
And so I cut the shrimp, cutthe cause.
It was a big shrimp with thetail on.
You know the peeling of thetail on.
So I cut the shrimp, eat thefirst half of it, and no flavor,
none.
Um, you know what I could taste?
(18:26):
I could taste that the shrimpwas not really fresh.
Uh, and I'm a, I know seafood,I know it quite well.
It wasn't fresh and I told mywife right away.
I said, well, this isn't a badshrimp, it ain't bad, not going
to hurt me, I'm going to eat it.
But it's not a fresh room.
Now, they, they could, they,they could kind of disguise a
(18:48):
little bit, uh, you know, ifthey want, by adding some flavor
, add some seasoning to thisstuff, um, so the, the, the, the
glass noodles themselves.
We try that.
I'm eating on that.
No, nothing, no flavor.
So here's where the big problemcame in, and see if you have,
you experienced this also.
(19:10):
So we're looking for the waiter.
We could see the, uh, one ofthe, I guess the bar tender, in
the back, um, and, and she'schatting with someone, we
suspect behind the wall.
We suspect that we could seeher, but not him, that it's him
our waiter.
So we're, we keep turning,looking, looking, looking, to
(19:33):
see if she would see us looking,and she sees us looking at her
as if, hey, we need something.
Well, finally, my wife just saidhey, excuse me, could, could we
get you know?
So the waiter comes out andsaid look.
I said, can we get someseasoning here?
I need some, you know some,some Thai season, good, hot
seasoning, uh, oh, yeah, noproblem.
Well, he leaves and, and, andyou know, look, three or four
(20:01):
minutes is not eternity.
But when you have hot food infront of you and and, and you
want to stop eating because youwant to season your stuff and
you want it to to taste good,you know, four or five minutes,
even three minutes, is a lot, itreally is.
Um, so anyway, about I don'tknow about four minutes later he
(20:21):
comes back again very, verynice, but just didn't, just
didn't get there in time.
Now we're, you know, now it puts, it puts that mood on your meal
.
You know what I mean.
It is now we, we.
It takes the whole experiencedown a notch or two, you know,
because now we're, we're havingto put seasoning and some hot
(20:44):
sauce and stuff on our.
It's kind of lukewarm.
It didn't call it in hot, butit didn't cold either.
You know.
It just kind of messed up theevening and and it was only
because the or two things.
One is the food was just notspiced correctly, it just wasn't
(21:05):
.
Anybody that would have tastedwhat we had would have said, hmm
, uh, could we get a littlespice here, you know, and the
other was not an attentivewaiter.
Uh, remember a tip, tip toensure promptness.
And it wasn't prompt.
(21:27):
Now, we still tipped the youngman.
He was a nice guy.
So you know, we tipped him, butit was a disappointment.
So, uh, when you go to a placeand I guess you, you, you start
getting this first.
You know, the first was tomusic, but it was okay.
Hey, we'll deal with that, nobig deal, you know.
(21:48):
Uh, the second was just the,the, the, not the.
Food just wasn't seasonedproperly.
Now we're trying to get awaiter to come help us and give
us some seasoning, and so it puta damper on the whole
experience there.
You know, it's not the end ofthe world with them.
I don't know if I would go back.
There's another Thai place inHattiesburg that uh some cause I
(22:10):
told a few people we ran somefriends and we talked to them
and they were surprised becauseit's it's supposed to be, like,
that's the place, you know, andmaybe they just had a bad night,
off night, Maybe, uh, you know,the the chef wasn't in and and
and one of the assistant chefsfilled in and, you know, didn't
scoop the spices, whateverhappened, you know, but uh, I'm
(22:33):
sure you've had that experience.
But that's what happens.
You know, when you go out andtry different restaurants, you
never know what you're going toget.
So that's what's happened withthat.
Now, uh, I tell you what I wantto do a little bit of a serious
subject and I say seriousbecause surgery is always
(22:56):
serious.
But some of the after effectsand when it comes to diet food,
you know, you know you're notgoing to get food Um, what
medicine does to you?
So, uh, we've had friends infact recently we've had friends
that's had surgery and uh, boy,the medicine just does a number
(23:19):
on their stomach.
It stops your stomach, if youknow what I mean.
Uh, your stomach just decides.
You know what?
I'm going vacation and I'm notgoing to digest anything and you
just sit here and endure it.
Okay, that that's what happenswhen, when some medicines get in
your system.
Well, I know, you know Charles,uh, charles from Mobile.
(23:40):
Charles is famous for hiscookies.
Uh, I've said it many times.
Anybody that knows Charles frommobile, charles Rasmussen from
from Mobile, uh, they know his.
Since the seventies he has beenmaking these cookies.
He doesn't sell them, he givesthem away by the dozens, um, you
(24:06):
know, just not to anyone, butof course you know, he's got
many friends to to his friends,people he visits.
When he comes, man, he'sbringing cookies, he's bringing
muffins.
Now, the muffins is what we wantto talk about.
And how does it help you afteryour surgery and you take all of
this medicine and your stomachand your digestive system
(24:28):
decides to say okay, that's it,I'm not working anymore and
you're going to sit here andpain.
What?
What do you do about it?
The muffins that Charles makesuh is very helpful.
Now I'm going to have himonline.
Let me see.
Do I have him online?
I'll tell you what.
(24:50):
Let me check and see if I havehim online.
I'm going to be right back withhim and we're going to talk
about uh, you, uh, perhapsgetting surgery, someone you
know, uh, relative, and andthey're going to experience a
bad time with their digestivesystem and and with uh using the
bathroom in particular.
(25:12):
Well, guess what?
We're going to take this, this,uh, serious subject, and we're
going to make it, uh, make itpalatable and and helpful.
So, hold on, let me get him,let me see if he's on the line,
and we're going to be right back.
Okay, charles, are you thereLine?
Yeah, two, okay, good, good,great, all right, I'm here,
(25:33):
thank you.
Thank you for uh, for joiningus this evening.
So here, here's why.
Here's what we wanted to know,charles, um, we.
I know we chatted about thisthe other day, um, and, and in
part because both of us have uhmutual friends that have had
surgery lately and and we'vebeen chatting with them about
(25:56):
some of the downside of ofsurgery and, in particular, the
medicine that you have to takeand what it does to your, your,
your whole intestinal systemuntil it gets out of your system
.
And so uh, we, we, you know, uh, and in fact I know that that
you uh brought, uh, had ships,some to a mutual friend and that
(26:20):
had surgeries, some severesurgery, and your muffins helped
him, uh, and I've had them foryears.
I've eaten your muffins.
It's a.
My wife loves your muffins, uh,and and for specific reasons,
it keeps you very, very uh, um,how would you say, regular.
(26:43):
So and the reason, the reason wehave this subject.
It it look, it's, it's justlife, you know, but but at the
same time, it it is somethingthat people have to go through.
This is a program about foodand, and look, these muffins
that you make are certainly that.
Tell me this.
First, give me an idea.
What is this muffin, uh, andthen we'll get into how, how to
(27:06):
make it.
What is the benefits of thismuffin that you make?
Speaker 3 (27:12):
Well, um, I believe that anything you put in your
mouth should reward the tastebuds and benefit the body.
Speaker 2 (27:19):
I like it.
Speaker 3 (27:20):
Most things that we put in our mouth, uh, is either
one or the other.
We wish to reward our tastebuds, which is what we eat the
most, but usually it tends topunish the body.
Like the donut, you know.
Um, the ice cream, you knowthat's nice, but it it has an
effect on the body.
But if you could put somethingin your mouth as good for the
(27:42):
flavor, good for the taste, uh,and then it's a benefit to the
body.
As one person says, um, likethe muffins, they said a few of
those muffins and you'd besinging their praises in the
morning.
Speaker 2 (27:56):
That's what people, especially after sir, and and I
don't, you know, I, I don't knowall the medicines that do this,
but I know that after surgeryyou have pain medicine in
particular, gives you fits, uh,with your, with your stomach,
and so that that, yes, it does.
So what is it?
(28:16):
What's the ingredients that, uh, that help with that that you
use?
Speaker 3 (28:22):
Well, your the muffins is just your increase in
the amount of brand in the dietand having that much brand
enter into the system, itusually will work through it
easier.
Um like, for instance, I pickall the the grains that are very
(28:42):
, very high in fiber.
I use some basic grains as welland then with having all that
diet, that all the fiber, likeoat bran and wheat bran and flax
meal, coconut flour, those areall high in fiber.
And so when you put all thatinto a little muffin this is the
(29:07):
little small muffins and youhave one or two of those.
Usually it just introducesenough of the good stuff into
your system that allows you tobecome regular.
Speaker 2 (29:22):
Okay, so, okay, so let's do this.
So, since both of us havefriends that recently had
surgery, some major they get outof the hospital, they come home
, the anesthesia wears off, youknow.
Now they start to feel it, sothey have to take this pain
medicine.
What would you now look?
(29:43):
We're not medical people, butwe certainly do know food and
this muffin and the brand thatyou're talking about.
What do you think would be a,could be a good recommendation
for someone?
Let's say that they had yourrecipe, okay, and they have your
access to your muffins at home.
(30:03):
What would what would they eat,how many and how often, to
really help counteract that painmedicine?
Speaker 3 (30:16):
Well, no worries, if you wanted to, for the making
the body consistent and beingregular.
If your system is kind ofstopped up now, then you know
maybe three, but never overthree, and you could do that,
you know, like one morning,afternoon, evening, or sometimes
(30:37):
just have like three forbreakfast.
Speaker 2 (30:39):
Okay.
Speaker 3 (30:40):
That's a lot.
Two usually we'll do the trickand if you have, if you're
already on a nice regiment andthings are going well, then just
usually one muffin sometimes isall you need.
Speaker 2 (30:55):
Now here's now, and I told everyone before you came
on here that that you know thisisn't something you sell.
This isn't, this is somethingthat you just you're a baker
You've baked for.
I tell them since the seventiesI can say for sure, early
seventies probably that you'vebeen making these cookies and
(31:17):
and you kindly give them away toall your friends.
It's a night when Charles comesup and you see that that bag.
You know he has cookies andmuffins for you, so, but not
everybody's going to have accessto that.
So how could someone sosomeone's listening now they
can't be here down down here inthis area to come get them from
(31:41):
you or the recipe firsthand?
We have listeners all over theUnited States, so how could, how
can they make this at home or asimilar recipe that would?
That would help.
Speaker 3 (31:58):
Okay, I'll give.
You have to remember I didn'tdo these muffins and cookies
commercially years ago, and soall the batches that I make are
in full size.
I have a big stand up mixer, Ihave a big convection oven, but
I have the recipe in a largebatch, so I'll give it to you in
(32:22):
a large bat format and then youcould just simply divide it in
half or in quarters, like therecipe that I'm going to give is
for basically 60 muffins.
Speaker 2 (32:34):
Okay, okay, fair enough.
So you're going to give arecipe that will make 60 muffins
, and so what you're saying isthat we can just divide this
recipe up into half quarters orwhatever Correct.
Okay, all right, let's go withit.
Speaker 3 (32:52):
Well, first of all, the muffins.
You have to start off with thebase.
Just, for example, is I use thesame base for all my muffins.
I started off with banana nutbrand muffins and then I went to
pina colada, which is pineappleand coconut, and then I went to
carrot, and I just got finished.
(33:14):
I'm just just coming in fromthe bakery.
Outside I made a pumpkin onesand I probably will do pina
colada tomorrow.
Here's what to first start offwith.
I usually use unbleached flour.
Regular flour is fine, it'sjust one more little bitty
(33:37):
element.
You're trying to be helpful tothe body.
But unbleached flour, regularflour, and I use four cups of
that.
You can go to three cups andthen put in one cup of ground
flax meal.
So you have your quote, fourcup, and now you add one cup of
(34:05):
oat brand, then you add threecups of wheat brand and you end
up with eight cups of flour.
I put that in a processor and,just you know, blend it up or in
a mixer, and now I come backand then I add the elements that
(34:31):
you need.
You need two teaspoons of salt,you need four teaspoons of
baking soda and four teaspoonsof baking powder.
That, in essence, is the drystock.
Now, on the wet side, you wouldneed a dozen eggs.
(34:54):
You would need depending uponwhich flavor you went with, like
, for instance, if you want withbanana nut, you need the
equivalent of three pounds ofbananas, and that is usually
about the way they sell them.
(35:16):
A bunch is usually three poundsand you get them, and just as
ripe as you can get them.
Sometimes I will get them andI'll wait a while until they
just are getting real dark andthen I go ahead and clean them
up, or when they're like that,I'll clean them up and then
freeze them.
(35:37):
So when I do do it, I havemuffins.
I mean, I have bananas ready togo.
So if you go with the bananas,you're going to need some nuts.
So I use two cups of walnutsand I run the walnuts through a
processor just to break them upsmaller.
(35:57):
Then you need two tablespoonsof vanilla and you could cut the
eggs from 12 to 10, dependingupon their size, and if your
batch, once you make it, if yourbatch is, by the way, also six
(36:21):
cups of brown sugar, it's a lot,but you want them to be
something that you enjoy eatingrather than something you have
to eat like you're takingmedicine.
Speaker 2 (36:36):
And six cups.
That's divided into 60 muffins,so that is broken down quite a
bit.
Now can you pull back on thatsugar if you want to.
Will it change anything?
Speaker 3 (36:49):
Well, yes, it is going to lose its sweetness.
And if you want to say withsugar, some people have, for
some people who diabetic, I madeit with a spivia, I've made it
with agave.
Any number of sweeteners willwork and you could taste the
batch when it's either a fingertaste, and if you can't taste
(37:13):
nothing, then you don't haveenough.
But you may want to avoid sugar.
Speaker 2 (37:17):
Okay, got you, so that's an option.
Speaker 3 (37:21):
Yes, and when you have it in a mixer.
Let's see if you have a kitchenaid mixer or a countertop and
you see that it is kind ofliquidy.
Well, here's where the coconutflour comes in.
I add about a half a cup to acup of coconut flour, and one of
(37:43):
the things that coconut flourdoes it just absorbs moisture.
Where does it go, I don't know,but it will dry out a batch.
That's good to know, if you makeit too soupy, the muffins will
fall in on you as they rise.
They'll fall, so you want itwhere you can handle the batch
with a ice cream scoop, the kindthat's got the lever that
(38:08):
releases.
And a lot of people haveswitched over to the new
silicone muffin pans.
They're ideal.
I still have the old ones, so Iuse muffin papers and remember,
I use the little small muffins,the ones that are about two and
a half inches across.
Speaker 2 (38:29):
Right, yeah, that's pretty much a standard size.
Speaker 3 (38:32):
You've got the big one, the minis, but that's what
I use with the standard.
So when it's kind of soupy,then you add your coconut flour,
get the consistency, so it'sfirm.
You could scoop it and turn thescoop up and it isn't going to
just dribble out.
Speaker 2 (38:51):
I see, okay, yeah, yeah.
So that's the con.
So it's like you scoop an icecream you scoop it and it stays
in the scoop, even upside down.
Speaker 3 (39:00):
Yeah but you don't have to make.
You can't do a full scoopbecause the full scoop will
overfill that little two and ahalf an inch muffin.
Gotcha, that was like threequarters of a scoop or as much
as half.
So you don't want to go over athree quarters because then
it'll flow out on the pan andyou're just making a little
(39:22):
extra mess.
But some people like thatlittle mushroom look.
So then you put it in the oven.
The oven is usually 350.
If you have a convection oven,of course it reduces your time
and what I'll do is I'll let theconvection oven run for like,
(39:45):
maybe Like with my oven it's 19minutes and what I'll do is as
soon as the light goes back on,when it goes off, then I
basically will turn the switchoff.
So I just now want it in thestatic heat for a little while,
(40:11):
like maybe four or five minutes.
Then I throw the switch back onthrough the fan back on, then
it starts going again and whenthe light goes off again, which
means the oven's at 350.
And sometimes what I'll do isI'll take the muffin pans out
and I'll turn it around, becausemy fan has a tendency of being
so powerful it'll sometimes blowthe tops a little bit over.
(40:33):
Or they'll get quicker.
So I just turned the muffin panaround, put it back in, and when
the light goes back off again,it's ready.
I turn it back off again.
So I'm trying to make sure thatit doesn't get overcooked on
the top and inside doesn't getcompletely cooked.
Speaker 2 (40:50):
So okay, so the average person listening, like
myself.
I don't have a convection oven,so that won't be a big problem,
but is so, can you do thetoothpick or the fork test?
Speaker 3 (41:04):
Yes, most people use a knife.
A toothpick will work andusually, if you go to a standard
oven, I would say you're in atleast 30 minutes and you might
realize that some parts of youroven are hotter than others,
like the top back is gonna behotter.
So sometimes you wanna rotateyour pans just once, but do it
(41:26):
after the tops have alreadystarted getting crusty.
Do it too soon and they maydrop on you.
Speaker 2 (41:33):
Got you.
Speaker 3 (41:35):
Okay, or because you can just leave it in there and
just hope for the better andyou'll see what it's like the
first time.
But the whole idea is theoriginal batch that we speak of,
and now you could now change itto anything else that you want,
like, for instance, when I madethe carrot I had shredded
(41:57):
carrots.
I had some carrots that I hadused a juicer on, so I drank the
juice and I saved the pulp forthe muffins.
So I had different ways of thecarrots being shredded, food
processed and they're just thepulp.
They came from the juicer, sothere was a lot of carrot in the
(42:23):
muffin.
I've had the carrot that you'vemade.
Speaker 2 (42:27):
I've had that.
Well, you know I've had that.
The carrot is probably favoriteof ours.
That is a very good muffin, itreally is.
Speaker 3 (42:36):
But you can go to any recipe for a carrot cake and
all you're looking at is whatspices they used and how much.
You know, like, for instance,the recipe that I just did was
pumpkin and pumpkin has a fewdifferent spices that the carrot
(42:58):
doesn't.
So you have to be just a littlebit.
You know a tension side thatwhen the recipe calls for like,
for instance, I was followingthe recipe from a cookbook just
for the sake of the spices and Ihad to go, I didn't go up to
four level, I only went up, liketwo levels, so my spices were
(43:22):
less than what their recipecalled for because I went
through the spices to be in thebackground, not to dominate.
Speaker 2 (43:29):
Mm-hmm, I tell you what.
I don't know if, when I havethe carrot that you make the
carrot muffins, I don't know ifit's so much, because our eyes,
you know, when we see, you seethe little pieces of carrot or
the tiny bit of little crunchyou get out of it.
I don't know what it, becauseyou don't really taste a whole
(43:50):
bunch of carrot, but a lot of itis just the texture, the look,
and then a little bit of theflavor.
It just puts together awonderful muffin for eating.
So now let's get to the goodpart.
So let's say okay, so thisrecipe that you just said
somebody can take.
If they want 30 muffins, cut itin half.
(44:12):
Right, if you want 15, cut itin a quarter.
So we-.
Speaker 3 (44:17):
In other words, you just could reduce it depending
upon your.
You know what you need, andhere's the thing I do and this
is important just as a rule ofthumb for me is I let them cool
and the moment they arecompletely cooled, I then zip
lock, bag them or put it in abig tupperware container that's
(44:38):
very well sealed and I freezethem.
Speaker 2 (44:41):
Okay, that was my next question.
So let's say, somebody says,hey, I'm gonna go ahead and do
30 of these things.
They can freeze them and thentake them out as they needed.
You don't have to take out abunch at a time, you just you
want to take two out, throw itin the microwave.
Speaker 3 (44:57):
Well see, I usually avoid the microwave when it
comes to that.
Some people like doing it.
I just take the muffins out andwithin 30 minutes at ambient
temperature and they become roomtemperature, and that's the way
I like to eat them.
They do.
Speaker 2 (45:17):
You're right, charles .
But here's the problem withthat when I take two of your
muffins out of the freezer andI'm looking at them and I see
the microwave and I'm like, okay, I can wait 30 minutes or I can
eat it right now.
I just decided to eat it rightnow and you heat it up 30
seconds instead of 30 minutesand then look, put a nice little
(45:40):
dab of butter on it.
Oh, my goodness, it's one.
And you know what I've donebefore too A pinch, a little
pinch of salt on the butter andI know it kind of goes against
some of it, because you allabout health and I appreciate
that.
But man, a little bit of butterand a little pinch of salt, it
(46:02):
turns that muffin into.
Oh boy, it's wonderful, itreally is so.
Speaker 3 (46:10):
You see, the first part of our discussion is
helping people who have hadsurgery or who are on a lot of
pain medication not necessarysurgery and for the rest of us
it would work, for everyone too.
Is I just you take two muffinsout of the freezer, put them in
a Ziploc bag and I take off withthem and I'm driving down the
(46:35):
road, and then it's about thetime maybe an hour later, you
know I'm doing other things.
I like to eat something or eatwhile I'm driving, and basically
you have a nice breakfast, thatit's right there and so you
don't need anything else.
You could just simply enjoythem.
Speaker 2 (46:57):
So let's go back, charles, let's go back, because
that's what we're talking about,so that there is some pleasure
in them.
There's no doubt about that.
Let's go back, so all right.
So somebody out there listeningis gonna have surgery in two
weeks and they wanna prepare forthis Because, look, it isn't a
matter of if you're gonna haveissues.
You're going to have issues ifyou're on pain medicine.
(47:19):
So what would you recommend isa regimen assuming they make
their own using this recipe, orvery close to it, because you
know how this one works.
What would be the regimen youwould recommend for them?
They just got out of surgery.
(47:40):
Now the next day they feelingokay, boy, by the next day.
It's pain, I don't wanna eatand I can't use the bathroom.
It's misery.
What do you recommend for them?
Speaker 3 (47:53):
well, it's almost like you know what can their
stomach system tolerate, like,for instance, as you know,
anyone who suffers fromdiverticulitis.
They can't have any seeds andnormally I also put in my
muffins the banana ones, anyway,and the pina colada ones, but
(48:17):
the pumpkin and the carrot Iusually do not put nuts or seeds
.
When I put seeds, I'm talkingabout chia seeds and flax seed.
I just like that extra littlecrunch that it gives.
But if you have any problemswith diverticulitis, no nuts and
(48:38):
no seeds.
Speaker 2 (48:39):
Okay, so let's assume that they don't have that
problem.
And now they want to make.
So they make this muffin andthey back home and they tell
their husband or their wife orwhoever hey, listen, I'm hungry
this morning.
I want a few of the muffins Imade.
(49:00):
How many do they eat and howoften Would you recommend?
Speaker 3 (49:06):
Well, two would be ideal.
Three is if you're trying toget a quick response, but for me
, I usually am in the two rangeand I've eaten three.
That's just per day in themorning.
Speaker 2 (49:28):
How about in the evening?
Can they have some more?
Speaker 3 (49:31):
I like fine in the morning.
Speaker 2 (49:32):
No, no, but can you have more in the evening?
Speaker 3 (49:36):
Anytime.
Most people can drink coffee inthe evening and they can have
it with their coffee or whatever.
Okay, so two in the morning,two in the evening.
No, no, that's four no.
Oh just per day, three is max.
Speaker 2 (49:52):
Okay, per day Gotcha.
Speaker 3 (49:55):
Made the mistake by going over and having, like, two
in the morning, two in theafternoon, and the next day was
a challenge.
Speaker 2 (50:02):
That's not good, okay , gotcha.
Well, look, that's what we needto know.
That's the whole part of thisand I really I'm going to tell
you I'm glad you're able tobecause, look, as we said, this
is a food show, but that isdefinitely food, you know, and
it's one of the little life'schallenges, you know.
Fortunately, we have wonderfuldoctors.
They can fix us up, they canrepair us and replace our
(50:25):
shoulders and knees and hips andeverything.
But there's a downside.
And and boy, that medicine.
I know I've had two shouldersurgeries, I'm back new right
now, but, boy, it's a challenge.
And I was very grateful to havethose muffins, I'm going to
tell you.
And so, when we were talkingabout it earlier, like I said,
we just a different conversationabout some mutual friends of
(50:47):
ours that have had surgery Isaid, boy, you need to come talk
about this and let let's getthis on one of the shows because
people can benefit from it.
Really, and even if I I wouldsay this, even if you don't, you
don't have an issue and youdon't have surgery and and you
know, but, but you know what,you just want to have something
(51:09):
every now and then, to just setwith a high fiber just to make
sure that everything is goinggood.
That isn't a bad idea?
I don't think, huh.
Speaker 3 (51:20):
No, it's actually a good idea.
Matter of fact, I like themuffins because I like the
flavor, and so it's a little bitlike having a donut because it
is high in sugar.
Yeah, it is high in sugar, andif you cut that out or cut it
(51:42):
back, then you take a little bitof that pleasure away.
But remember, you're eating forhealth.
So I sacrifice the that andallow myself to enjoy the
sweetness, but I know that I'malso rewarding my body.
So it's a little bit in thepunishment.
And, by the way, interestingabout brown sugar Most people
(52:06):
don't know this that most allbrown sugar is white sugar, that
they add molasses to.
Speaker 2 (52:14):
You know I, you know what I did, know that I haven't
thought of it in many years, butboy, is that so true.
Speaker 3 (52:22):
So it adds a little more moisture to the recipe
because you're adding molasses.
Now, remember, you could switchup your sweeteners.
I've tried honey agave and I'vetried, you know, numerous other
sweeteners, especially forpeople that are diabetic.
And then you get people thatare in gluten issues.
(52:44):
Then you have to take anotherapproach and that's where the
coconut flower excels, becauseno gluten, high fiber, but you
almost have to double yourentire liquid regimen.
Oh, by the way, I forgot a veryimportant detail.
Okay, In that recipe I gave youthe basic recipe Four ounces of
(53:10):
oil.
I use canola oil.
Speaker 2 (53:14):
Okay, good, four ounces of canola oil.
You mix that with the dry orthe wet.
Speaker 3 (53:20):
No, no, it's once you have the dry all mixed up.
Then I stopped the machine andthen I had all the liquids at
one time.
I had the.
By the way, I run my eggsthrough a food processor first.
Okay.
I whip them up and then they'reall scrambled and put them in,
and then I put it in a measuringcup Four ounces of oil and four
(53:43):
ounces of buttermilk.
Speaker 2 (53:47):
Nice Boy.
That's why they taste so good.
You see, all of those goodingredients.
What we'll do, charles, is I'llget a more, maybe I'll have Ms
Jenny put the recipe on thewebsite and just with the little
caveat that, hey, if you don'twant 60, cut it in half.
(54:08):
If you don't want 30, do aquarter.
But maybe we'll do that.
That would be great, yeah,mm-hmm.
Speaker 3 (54:21):
Tim, what could also just let you know is that once
you have the basic idea of yourbase, then you could just simply
have a free-for-all.
You could start doing it in theform of, like zucchini muffins
I call another one as pinacolada because I have the
(54:44):
pineapple use it from the can,crush it, and then I put coconut
flakes with it.
These are all things that youcould do for variety.
Speaker 2 (54:55):
Sure, yeah, I can see that.
Speaker 3 (54:57):
Then you can do coconut, the carrot, the pumpkin
.
There's great things you couldhave.
I often can look at recipes forbreads and see what they did
with a bread and say, okay, Ican adjust that and make a
muffin from it.
Speaker 2 (55:17):
I like it.
Well, very good, this is what.
Yeah, it opens up and wide open, Just like you said.
You can do whatever Once youhave your base, add what you
like.
Add what you like.
Well, I tell you what, charles,this has been interesting, it's
been helpful.
It's one of them subjects thatyou know what, I don't care who
(55:39):
you are, you're going to dealwith it at some point in your
life.
If you're human, that's what'sgoing to happen to you.
Speaker 3 (55:46):
Here's a line that you'll like, tim.
It's from Apocrates.
Who is?
They call him the father ofmodern day medicine.
As a matter of fact, alldoctors take what they call as
the Hippocratic oath.
His statement is this let foodbe thy medicine and thy medicine
food.
I like it.
Speaker 2 (56:09):
I like it.
Well, I think that would be agreat practice for everybody.
And then look when you needsomething that the scientists
and the doctors come up with tohelp you.
Well, we'll take that too.
But I think the good start isjust what you said, very good.
Well, charles, listen, this waseducational.
(56:31):
Thank you for coming in andkind of clarifying a few things
and just helping out.
I'm sure that everybody at somepoint remember this show, write
it down, make a little recipe,make you some of these muffins,
freeze them, and you're going tothank Charles one day.
Charles from Mobile.
(56:51):
Charles, thank you.
I appreciate you.
You're coming on.
Next time we'll do some othersubject, okay, but I always
appreciate your knowledge andyour health benefits when it
comes to food.
So thanks for joining us,charles.
We appreciate it.
Speaker 3 (57:06):
All right Good.
Speaker 2 (57:09):
We'll talk to you later.
Speaker 3 (57:10):
Bye.
Speaker 2 (57:11):
All right.
So what a great show this was.
You know, just one of thosethings, you know, like I said,
we just going to deal with it atsome point.
And boy, if we have thisinstead of you know, we have
other medicines we can take, andI'm sure that works too.
But hey, brand muffins, heavybrand, we'll see what happens.
(57:35):
Well, okay, I'll tell you what.
We're going to change thesubject just briefly for the
last little part of the show.
Here's one of those things Didyou know, did you know this,
that in between the years 1976and 1987, those years, if you
bought M&Ms, you know what wasnot in there?
(58:00):
A red M&M.
Red M&Ms were not in the bagsin between 1976 and 1987.
Now, why?
Why was that?
Well, you might recall and I do, I remember this, it was a.
It was a scare of, uh, it wascalled number two, red dye, red
(58:26):
dye, number two.
Remember that red dye, numbertwo?
It was said if you get that onyour clothes or something, it's
never coming out.
I don't know if that was true,it was in Kool-Aid.
They said Red dye, number twoand they said that the reason
they took it out it was a bigscare that it caused cancer.
Well, you know what thatfizzled out sometime around 1987
(58:50):
.
The big scare was over.
I have to tell you, I don't, Idon't know if it was true.
Uh, I don't think it was.
Uh, I think it was just a bigscare and everything with red,
red dye, number two, boy, thatwas the big thing.
You want to avoid that, uh, andthen it's now.
It's uh, yeah, okay, you canhave red M&Ms now.
(59:11):
So just a little interestingthought you know nothing, you
know nothing to write home about, but at least now you know,
because you listen to the GulfCoast food show, you know that
in between 76 and 87, there wasno red M&Ms, and not too many
other people know that.
All right, thank you once againfor joining us.
(59:35):
Uh, boy, what a, what a show,interesting show.
Let's, let's leave.
You know who we leave in therewith this is Professor Longhares
, his original song Tippetina,and this is done by Ethan
Langwood, tippetina.
Okay, you.
Well, here we are again Back middle of the week,
but that's okay.
As we said, we're making alittle change.
As you see, in the studio it'scoming along good, it really is.
In fact, I'm gonna get, as soonas we're finished, I'm gonna
get Miss Ginny to take somepictures and put them on a
website.
(00:33):
I think you'll like what yousee.
It's coming along good, boy.
It's so nice to hear Tipatinaagain.
It's only been about four orfive days, but still it's just
nice.
I love it.
All right.
(00:55):
So what's what has been going on?
Well, a few updates for you.
So, for those, for those whowere interested, we kind of put
out there to different ones that, hey, we have.
The Gulf Coast Supper Club isofficially formed.
(01:15):
First dinner is going to beDecember 13th, 530 at Kite
hockey in Long Beach,mississippi, and we're basically
we're filled up, we have,they're going to do us, they
could actually is going to do aspecial, a special event, so it
(01:38):
will be private party really.
So so that's great.
Kite hockey seats about well,it seats 28, 28 people and and
we have it packed, we have itpacked out they're putting
together a really nice menu.
They put together a nice menu.
(01:58):
Can't wait to try the.
I think I tried it once before,a while back.
Dessert is going to be aVietnamese coffee.
So, boy, that's going to beinteresting.
Can't wait for that, eventhough I'm not a sweet eater.
But that's okay.
Vietnamese coffee just soundsreally good.
A couple of type types of theramen, the broth, that that's
(02:22):
going to be real good.
Soft shell bun.
So there's a special little bun.
It looks like a, it looks likea, like a taco, except it's a
white.
Imagine a taco, except it's awhite bread, white bun type,
type, type of texture, and sothat's what?
(02:47):
And it's a soft shell crab.
So that's going to be one A, a,I'm assuming it's a Japanese.
What would you call?
I guess it's, it's a cucumbersalad, that's another one.
Then we're going to havedumplings for an appetizer Boy.
(03:10):
What else are we going to have?
I think we're going to have,let's see, dumplings, the
cucumber salad, the, the softshell crab bun, vietnamese
coffee.
It's just going to be a greatevening, it really is.
So it's also he's going toprovide, depending on who would
(03:33):
like this.
So he's going to have some sake, some white wine, red wine, and
it's all inclusive in one price.
So, and I think it's.
So I think the base pot priceis is $60 a person and for look
for, five courses.
You know that that's not bad,it really.
(03:54):
I mean that's.
You know, if you went out andordered all of that, you would
be way above that.
Now, if somebody wants the sake, the white wine, the red wine
to go with their dinner, and I'msure you'll have as much as you
would need for your dinnerNobody's there to over drink, of
course, and that would be $30extra.
(04:18):
And I tell you, I think that'sreasonable If you're going to,
if you're going to get.
You know, on a whole evening,if you have three glasses of
wine, generally anywhere else,average class of wine, 10, 12
bucks, that's not bad.
So anyway, we're lookingforward to that.
(04:39):
I think it's going to just be afantastic evening.
We're filled up already.
I think we have a couple ofopenings and then we have a few,
that that's.
I'm waiting on some phone calls, but so, but we're pulling from
New Orleans Bay, st Louis,gulfport, biloxi, I think,
(05:01):
slidell, of course, here in LongBeach.
I tell you, it's just for thefirst one.
It's got a lot of excitement,and so here's what we hope to do
with the Gulf Coast Supper Clubis is make it to where we can
(05:22):
go out as a group, as friendsyou know, and who would like to
join.
You know, if you're a listener,you'd like to join.
Send me an email and say look,let me know about your next
event, the next dinner you'regoing to have, and I'd like to
join.
Hey, we'd love to have you.
So here's, here's what we'regoing to do.
We'll take, after this firstone, we'll take suggestions on
(05:47):
and we already have a quite afew that come in of restaurants
that people would you know, arerecommending.
Hey, let's do this one nexttime.
You know, like I said, we, welike my wife and I, we, we eat
out.
We love to eat out and it isn'tI'm not a big fan of the chain
restaurants, you know.
(06:07):
Of course, fast food, I'm notinterested in any of that,
although, look, you know, everynow and then there's just
nothing better than a quarterpounder with cheese and some
fries, but it has to be everynow and then.
But but they're good to thefast food is good in its place,
occasionally, of course.
So, so anyway, we're going tokeep you posted, we hope to the
(06:33):
restaurants that we've talked toyou about this.
They really excited about itand very interested.
So we look forward to that.
I tell you what I wanted tofollow up on, and I've I don't
want to go on too much aboutthis, but you know, several
times I said, boy, I'm lookingfor a Chinese restaurant, can't
(06:56):
find a good one without thebuffet and all the syrupy stuff.
And I told you we found one inBay, st Louis that I've eaten
there, that places that's beenthere over 30 years.
I've eaten there several timesover the years, and you know it
(07:16):
just wasn't.
It just wasn't the Chinese foodthat I was looking for, you
know, mainly because of thebuffet.
Now I told you I went back withmy wife and I went there.
We got, we tried it.
It was excellent.
I saw a buffet set up butnothing was on it.
So we went back.
(07:38):
I went back for lunch and grabsome.
No, my wife went back andgrabbed something to go, brought
it home and I'm going to tellyou it was spot on, it was good.
So I went there the other dayfor lunch and the owner was
there.
So I said, hey, you know, couldI chat with you for a moment?
And I said look.
(08:00):
I said, well, you know, we'vebeen here several times, my wife
and she remembered us.
That's very nice.
And she said.
She said, oh yeah, I rememberyou and your wife coming, got
some stuff to go.
I said, yeah.
I said Tell me something.
I said, if you have a minute,tell me this.
Why is?
I said, now, this is not aknock on your food from the past
(08:21):
, but why am I able to come herenow and taste real Chinese food
that tastes very good, andbefore, especially on the buffet
, there's no way it just didn'ttaste good.
And I said I know y'all cancook real Chinese food, I've had
(08:44):
it here and so right away.
Here's the reason why and Isuspected it the whole time they
don't do the buffet anymore.
The equipment's still there,it's still out there.
Maybe they do it for parties orsomething, I don't know.
But I said Are you able, whycan't you cook the same same
(09:05):
Chinese food that I'm orderingright now and have it on the
buffet?
I said, for instance, I orderedthe combination fried rice.
Okay, and I pointed to it.
I said Look at what I have here.
This looks nothing like whatyou would have on the buffet.
And she said she agreed.
(09:27):
She said no, no, you can't doit.
You can't make money and havethe volume of food that goes out
on a buffet and have everythingcooked like it, you know, like
real Chinese food.
I'm sure there's a big wastefactor and they have to conclude
(09:49):
that.
But I tell you what look she'snot, I don't, and I say she,
that's the owner and her husband.
I don't think they'reinterested in going back to a
buffet.
I was there right before lunch,maybe 11, 1115.
And so I'm sitting there and Itell you what the walk-ins
(10:12):
people started walking in bambam, one after another after
another, ordering to go orders,and it's because they're making
good Chinese food.
Now, I think they all.
Of course, they were alwayscapable, but it's the buffet
that gets in the way, becausethey just can't.
(10:34):
They're in business to makemoney and you can't do it.
When, when, when you knowthere's so much waste and and if
you're putting on a very good,for instance, a simple
combination fried rice, and youhave shrimp in there, you have
good quality roasted pork, youhave chicken, you have, you know
(10:56):
, you have beef, and if you havethe amount of ingredients you
have to put on there, on thatthing you'll never, I don't see
how they could ever make it on abuffet.
That's why, when you go to abuffet, you see, maybe and I'm
not exaggerating you take thefried rice, you may have a
(11:18):
couple of tiny pieces of meat,tiny pieces of egg, a few little
pieces of onion.
You really don't see anything,you know.
You just have a bunch of riceand it's kind of colored man.
You get their combination,fried rice.
It's a dark, dark, rich, richlooking color.
(11:40):
The rice is in the flavor rightaway.
Is is just outstanding.
And that's not just for KingWah in Bay, st Louis, this is
for any Chinese restaurant thatdoes good fried rice.
Is is probably capable of.
Of course they capable of makingsome very good dishes.
(12:02):
There's a couple of them.
I don't know if you're familiarwith them, but in New Orleans,
on Carrollton, is the Chinesekitchen.
There's a chef in there.
I knew the chef for many yearsthat that is one of the chefs.
His job all day, that's all hedid was make fried rice.
(12:25):
That's the volume that they putout of that place all day long.
It's his only job, make friedrice.
And boy, they did make it.
Another one over on the WestBank is the China doll China
doll restaurant.
Man, you get that fried rice,the combination and you have a
(12:47):
complete meal.
There's some rice in there, but, man, every bite includes
either a big shrimp, you know,the pork, the beef, the chicken,
the snap peas, just everything.
So anyway, like I said, I don'twant to go on about it, but I
did.
But the point is this find aplace that does a Chinese
(13:10):
restaurant, that does not do abuffet, and you're going to get
good Chinese food more thanlikely, because now they're
they're making money anddepending surviving off of their
quality food.
So that's the Chinese buffet.
I won't talk about it anymore.
If it's good, if we findanother one, I'm going to come
(13:32):
back and tell you about it.
So what have we done?
I tell you, we went over theweekend.
We went up to uh, up to visitHattiesburg Mississippi, visited
some people up there.
We spent the night, uh, we wereon the way up there.
We're looking and we're saying,hey, let's, uh, let's, let's,
(13:57):
let's see what's good, let's seewhat's recommended here.
And so we, uh, my wife, as wedrive in, we're looking at the
um, you know, we're looking atthe, at the restaurants that are
available, Uh, and we keepseeing this one, this Thai
restaurant, pop up and uh, mywife's not the biggest fan of
Thai food, but I love the padThai uh meal.
(14:20):
It's just, it's really good, itreally is when it's done right,
oh boy, it's pad Thai.
And again, I get thecombination.
That way you get a little biteverything with the glass
noodles.
That's what you want when youget a pad Thai.
You don't want the, the, the,the flower noodles, the rice
noodles.
You want clear glass noodles iswhat it's called.
(14:44):
You see, you can see throughthem.
Uh, they have a nice little pop.
When you bite them and they'recooked right, they kind of snap
a little bit.
They pop into when you're uh,they're not mushy.
Uh, and boy that, that, thatflavor, that unique pad Thai
flavor, is so good.
So we go there.
(15:04):
We get, in fact, quite a fewrecommendations in person.
Hey, that, yeah, this is whereyou want to go.
You go, yeah, they're very good.
Okay, so we go there.
It's, it's not in the middle oftown I don't want to say
industrial area, but it's.
It's off the beaten path, maybean older part of the town.
Uh, I'll buy some cardealerships, uh, so we, we look
(15:29):
the Google takes us right there.
So we, we, we went ahead andpulled up, got it.
First impression when we pulledup the restaurant looks
beautiful.
We go in, the tables are set,very nice, and that's kind of
where it ended.
We sat down.
Young man waiting on is a verynice young man.
(15:50):
Okay, nothing, nothing aboutthat Very nice young man.
Uh, he gets our drinks, so weget each, both get a nice tea.
And so we sitting there andwe're hearing, you know, a 70s
disco music, not loud but loudenough to where it's very
noticeable, and so we sit nowlistening.
(16:14):
I'm like boy.
I said that you know, thisplace is set up nice, it looks
nice, it looks like a Thairestaurant, and I'm listening to
the Bee Gees and you know Ilove the Bee Gees, you know.
But but it not not in.
You know, when you in that typeof setting, you know you want
some soft stuff maybe, uh, butbut not not 70s, uh, you know,
(16:37):
bee Gees type type.
Well, we, we figured, okay,well, we just made a comment
about it to ourselves, you know,but it's interesting that
little little 70s music going onin a Thai restaurant.
So we, uh, we get out, we wait,it comes over again.
Very nice young man.
He takes our order, um, and uh,he clarified, clarified, went,
(17:00):
okay, this is the, the glassnews, the clear wins, correct.
And I'm glad I asked him.
He said no, no, no, no, thatthat's the rice noodles, those
are not clear.
And I said, well, what can Iget?
The pad Thai with the clearnoodles.
Can I get the combination padThai with the clear, new clear
(17:20):
glass noodles?
He said, yeah, I'll do that, noproblem, okay, man.
So look, that's wonderful.
The dish comes out a plenty.
It was a, it was a lot.
Plenty comes out, um, and so mywife takes a little bit and and
, and I'm starting to eat it.
Now it has, um, it has severalthings.
(17:43):
It has scallops in it, it hasshrimp, it has muscles, um, a
few other things in it, uh, so alot of food in it, a lot of
ingredients in it.
Well, here's the problem.
So I love scallops.
Oh, the scallops are wonderful,and I cut one and a half and I
eat it and there's just noflavor.
(18:05):
Oh boy, okay, maybe they justmissed that one, you know.
And so I cut the shrimp, cutthe cause.
It was a big shrimp with thetail on.
You know the peeling of thetail on.
So I cut the shrimp, eat thefirst half of it, and no flavor,
none.
Um, you know what I could taste?
(18:26):
I could taste that the shrimpwas not really fresh.
Uh, and I'm a, I know seafood,I know it quite well.
It wasn't fresh and I told mywife right away.
I said, well, this isn't a badshrimp, it ain't bad, not going
to hurt me, I'm going to eat it.
But it's not a fresh room.
Now, they, they could, they,they could kind of disguise a
(18:48):
little bit, uh, you know, ifthey want, by adding some flavor
, add some seasoning to thisstuff, um, so the, the, the, the
glass noodles themselves.
We try that.
I'm eating on that.
No, nothing, no flavor.
So here's where the big problemcame in, and see if you have,
you experienced this also.
(19:10):
So we're looking for the waiter.
We could see the, uh, one ofthe, I guess the bar tender, in
the back, um, and, and she'schatting with someone, we
suspect behind the wall.
We suspect that we could seeher, but not him, that it's him
our waiter.
So we're, we keep turning,looking, looking, looking, to
(19:33):
see if she would see us looking,and she sees us looking at her
as if, hey, we need something.
Well, finally, my wife just saidhey, excuse me, could, could we
get you know?
So the waiter comes out andsaid look.
I said, can we get someseasoning here?
I need some, you know some,some Thai season, good, hot
seasoning, uh, oh, yeah, noproblem.
Well, he leaves and, and, andyou know, look, three or four
(20:01):
minutes is not eternity.
But when you have hot food infront of you and and, and you
want to stop eating because youwant to season your stuff and
you want it to to taste good,you know, four or five minutes,
even three minutes, is a lot, itreally is.
Um, so anyway, about I don'tknow about four minutes later he
(20:21):
comes back again very, verynice, but just didn't, just
didn't get there in time.
Now we're, you know, now it puts, it puts that mood on your meal
.
You know what I mean.
It is now we, we.
It takes the whole experiencedown a notch or two, you know,
because now we're, we're havingto put seasoning and some hot
(20:44):
sauce and stuff on our.
It's kind of lukewarm.
It didn't call it in hot, butit didn't cold either.
You know.
It just kind of messed up theevening and and it was only
because the or two things.
One is the food was just notspiced correctly, it just wasn't
(21:05):
.
Anybody that would have tastedwhat we had would have said, hmm
, uh, could we get a littlespice here, you know, and the
other was not an attentivewaiter.
Uh, remember a tip, tip toensure promptness.
And it wasn't prompt.
(21:27):
Now, we still tipped the youngman.
He was a nice guy.
So you know, we tipped him, butit was a disappointment.
So, uh, when you go to a placeand I guess you, you, you start
getting this first.
You know, the first was tomusic, but it was okay.
Hey, we'll deal with that, nobig deal, you know.
(21:48):
Uh, the second was just the,the, the, not the.
Food just wasn't seasonedproperly.
Now we're trying to get awaiter to come help us and give
us some seasoning, and so it puta damper on the whole
experience there.
You know, it's not the end ofthe world with them.
I don't know if I would go back.
There's another Thai place inHattiesburg that uh some cause I
(22:10):
told a few people we ran somefriends and we talked to them
and they were surprised becauseit's it's supposed to be, like,
that's the place, you know, andmaybe they just had a bad night,
off night, Maybe, uh, you know,the the chef wasn't in and and
and one of the assistant chefsfilled in and, you know, didn't
scoop the spices, whateverhappened, you know, but uh, I'm
(22:33):
sure you've had that experience.
But that's what happens.
You know, when you go out andtry different restaurants, you
never know what you're going toget.
So that's what's happened withthat.
Now, uh, I tell you what I wantto do a little bit of a serious
subject and I say seriousbecause surgery is always
(22:56):
serious.
But some of the after effectsand when it comes to diet food,
you know, you know you're notgoing to get food Um, what
medicine does to you?
So, uh, we've had friends infact recently we've had friends
that's had surgery and uh, boy,the medicine just does a number
(23:19):
on their stomach.
It stops your stomach, if youknow what I mean.
Uh, your stomach just decides.
You know what?
I'm going vacation and I'm notgoing to digest anything and you
just sit here and endure it.
Okay, that that's what happenswhen, when some medicines get in
your system.
Well, I know, you know Charles,uh, charles from Mobile.
(23:40):
Charles is famous for hiscookies.
Uh, I've said it many times.
Anybody that knows Charles frommobile, charles Rasmussen from
from Mobile, uh, they know his.
Since the seventies he has beenmaking these cookies.
He doesn't sell them, he givesthem away by the dozens, um, you
(24:06):
know, just not to anyone, butof course you know, he's got
many friends to to his friends,people he visits.
When he comes, man, he'sbringing cookies, he's bringing
muffins.
Now, the muffins is what we wantto talk about.
And how does it help you afteryour surgery and you take all of
this medicine and your stomachand your digestive system
(24:28):
decides to say okay, that's it,I'm not working anymore and
you're going to sit here andpain.
What?
What do you do about it?
The muffins that Charles makesuh is very helpful.
Now I'm going to have himonline.
Let me see.
Do I have him online?
I'll tell you what.
(24:50):
Let me check and see if I havehim online.
I'm going to be right back withhim and we're going to talk
about uh, you, uh, perhapsgetting surgery, someone you
know, uh, relative, and andthey're going to experience a
bad time with their digestivesystem and and with uh using the
bathroom in particular.
(25:12):
Well, guess what?
We're going to take this, this,uh, serious subject, and we're
going to make it, uh, make itpalatable and and helpful.
So, hold on, let me get him,let me see if he's on the line,
and we're going to be right back.
Okay, charles, are you thereLine?
Yeah, two, okay, good, good,great, all right, I'm here,
(25:33):
thank you.
Thank you for uh, for joiningus this evening.
So here, here's why.
Here's what we wanted to know,charles, um, we.
I know we chatted about thisthe other day, um, and, and in
part because both of us have uhmutual friends that have had
surgery lately and and we'vebeen chatting with them about
(25:56):
some of the downside of ofsurgery and, in particular, the
medicine that you have to takeand what it does to your, your,
your whole intestinal systemuntil it gets out of your system
.
And so uh, we, we, you know, uh, and in fact I know that that
you uh brought, uh, had ships,some to a mutual friend and that
(26:20):
had surgeries, some severesurgery, and your muffins helped
him, uh, and I've had them foryears.
I've eaten your muffins.
It's a.
My wife loves your muffins, uh,and and for specific reasons,
it keeps you very, very uh, um,how would you say, regular.
(26:43):
So and the reason, the reason wehave this subject.
It it look, it's, it's justlife, you know, but but at the
same time, it it is somethingthat people have to go through.
This is a program about foodand, and look, these muffins
that you make are certainly that.
Tell me this.
First, give me an idea.
What is this muffin, uh, andthen we'll get into how, how to
(27:06):
make it.
What is the benefits of thismuffin that you make?
Speaker 3 (27:12):
Well, um, I believe that anything you put in your
mouth should reward the tastebuds and benefit the body.
Speaker 2 (27:19):
I like it.
Speaker 3 (27:20):
Most things that we put in our mouth, uh, is either
one or the other.
We wish to reward our tastebuds, which is what we eat the
most, but usually it tends topunish the body.
Like the donut, you know.
Um, the ice cream, you knowthat's nice, but it it has an
effect on the body.
But if you could put somethingin your mouth as good for the
(27:42):
flavor, good for the taste, uh,and then it's a benefit to the
body.
As one person says, um, likethe muffins, they said a few of
those muffins and you'd besinging their praises in the
morning.
Speaker 2 (27:56):
That's what people, especially after sir, and and I
don't, you know, I, I don't knowall the medicines that do this,
but I know that after surgeryyou have pain medicine in
particular, gives you fits, uh,with your, with your stomach,
and so that that, yes, it does.
So what is it?
(28:16):
What's the ingredients that, uh, that help with that that you
use?
Speaker 3 (28:22):
Well, your the muffins is just your increase in
the amount of brand in the dietand having that much brand
enter into the system, itusually will work through it
easier.
Um like, for instance, I pickall the the grains that are very
(28:42):
, very high in fiber.
I use some basic grains as welland then with having all that
diet, that all the fiber, likeoat bran and wheat bran and flax
meal, coconut flour, those areall high in fiber.
And so when you put all thatinto a little muffin this is the
(29:07):
little small muffins and youhave one or two of those.
Usually it just introducesenough of the good stuff into
your system that allows you tobecome regular.
Speaker 2 (29:22):
Okay, so, okay, so let's do this.
So, since both of us havefriends that recently had
surgery, some major they get outof the hospital, they come home
, the anesthesia wears off, youknow.
Now they start to feel it, sothey have to take this pain
medicine.
What would you now look?
(29:43):
We're not medical people, butwe certainly do know food and
this muffin and the brand thatyou're talking about.
What do you think would be a,could be a good recommendation
for someone?
Let's say that they had yourrecipe, okay, and they have your
access to your muffins at home.
(30:03):
What would what would they eat,how many and how often, to
really help counteract that painmedicine?
Speaker 3 (30:16):
Well, no worries, if you wanted to, for the making
the body consistent and beingregular.
If your system is kind ofstopped up now, then you know
maybe three, but never overthree, and you could do that,
you know, like one morning,afternoon, evening, or sometimes
(30:37):
just have like three forbreakfast.
Speaker 2 (30:39):
Okay.
Speaker 3 (30:40):
That's a lot.
Two usually we'll do the trickand if you have, if you're
already on a nice regiment andthings are going well, then just
usually one muffin sometimes isall you need.
Speaker 2 (30:55):
Now here's now, and I told everyone before you came
on here that that you know thisisn't something you sell.
This isn't, this is somethingthat you just you're a baker
You've baked for.
I tell them since the seventiesI can say for sure, early
seventies probably that you'vebeen making these cookies and
(31:17):
and you kindly give them away toall your friends.
It's a night when Charles comesup and you see that that bag.
You know he has cookies andmuffins for you, so, but not
everybody's going to have accessto that.
So how could someone sosomeone's listening now they
can't be here down down here inthis area to come get them from
(31:41):
you or the recipe firsthand?
We have listeners all over theUnited States, so how could, how
can they make this at home or asimilar recipe that would?
That would help.
Speaker 3 (31:58):
Okay, I'll give.
You have to remember I didn'tdo these muffins and cookies
commercially years ago, and soall the batches that I make are
in full size.
I have a big stand up mixer, Ihave a big convection oven, but
I have the recipe in a largebatch, so I'll give it to you in
(32:22):
a large bat format and then youcould just simply divide it in
half or in quarters, like therecipe that I'm going to give is
for basically 60 muffins.
Speaker 2 (32:34):
Okay, okay, fair enough.
So you're going to give arecipe that will make 60 muffins
, and so what you're saying isthat we can just divide this
recipe up into half quarters orwhatever Correct.
Okay, all right, let's go withit.
Speaker 3 (32:52):
Well, first of all, the muffins.
You have to start off with thebase.
Just, for example, is I use thesame base for all my muffins.
I started off with banana nutbrand muffins and then I went to
pina colada, which is pineappleand coconut, and then I went to
carrot, and I just got finished.
(33:14):
I'm just just coming in fromthe bakery.
Outside I made a pumpkin onesand I probably will do pina
colada tomorrow.
Here's what to first start offwith.
I usually use unbleached flour.
Regular flour is fine, it'sjust one more little bitty
(33:37):
element.
You're trying to be helpful tothe body.
But unbleached flour, regularflour, and I use four cups of
that.
You can go to three cups andthen put in one cup of ground
flax meal.
So you have your quote, fourcup, and now you add one cup of
(34:05):
oat brand, then you add threecups of wheat brand and you end
up with eight cups of flour.
I put that in a processor and,just you know, blend it up or in
a mixer, and now I come backand then I add the elements that
(34:31):
you need.
You need two teaspoons of salt,you need four teaspoons of
baking soda and four teaspoonsof baking powder.
That, in essence, is the drystock.
Now, on the wet side, you wouldneed a dozen eggs.
(34:54):
You would need depending uponwhich flavor you went with, like
, for instance, if you want withbanana nut, you need the
equivalent of three pounds ofbananas, and that is usually
about the way they sell them.
(35:16):
A bunch is usually three poundsand you get them, and just as
ripe as you can get them.
Sometimes I will get them andI'll wait a while until they
just are getting real dark andthen I go ahead and clean them
up, or when they're like that,I'll clean them up and then
freeze them.
(35:37):
So when I do do it, I havemuffins.
I mean, I have bananas ready togo.
So if you go with the bananas,you're going to need some nuts.
So I use two cups of walnutsand I run the walnuts through a
processor just to break them upsmaller.
(35:57):
Then you need two tablespoonsof vanilla and you could cut the
eggs from 12 to 10, dependingupon their size, and if your
batch, once you make it, if yourbatch is, by the way, also six
(36:21):
cups of brown sugar, it's a lot,but you want them to be
something that you enjoy eatingrather than something you have
to eat like you're takingmedicine.
Speaker 2 (36:36):
And six cups.
That's divided into 60 muffins,so that is broken down quite a
bit.
Now can you pull back on thatsugar if you want to.
Will it change anything?
Speaker 3 (36:49):
Well, yes, it is going to lose its sweetness.
And if you want to say withsugar, some people have, for
some people who diabetic, I madeit with a spivia, I've made it
with agave.
Any number of sweeteners willwork and you could taste the
batch when it's either a fingertaste, and if you can't taste
(37:13):
nothing, then you don't haveenough.
But you may want to avoid sugar.
Speaker 2 (37:17):
Okay, got you, so that's an option.
Speaker 3 (37:21):
Yes, and when you have it in a mixer.
Let's see if you have a kitchenaid mixer or a countertop and
you see that it is kind ofliquidy.
Well, here's where the coconutflour comes in.
I add about a half a cup to acup of coconut flour, and one of
(37:43):
the things that coconut flourdoes it just absorbs moisture.
Where does it go, I don't know,but it will dry out a batch.
That's good to know, if you makeit too soupy, the muffins will
fall in on you as they rise.
They'll fall, so you want itwhere you can handle the batch
with a ice cream scoop, the kindthat's got the lever that
(38:08):
releases.
And a lot of people haveswitched over to the new
silicone muffin pans.
They're ideal.
I still have the old ones, so Iuse muffin papers and remember,
I use the little small muffins,the ones that are about two and
a half inches across.
Speaker 2 (38:29):
Right, yeah, that's pretty much a standard size.
Speaker 3 (38:32):
You've got the big one, the minis, but that's what
I use with the standard.
So when it's kind of soupy,then you add your coconut flour,
get the consistency, so it'sfirm.
You could scoop it and turn thescoop up and it isn't going to
just dribble out.
Speaker 2 (38:51):
I see, okay, yeah, yeah.
So that's the con.
So it's like you scoop an icecream you scoop it and it stays
in the scoop, even upside down.
Speaker 3 (39:00):
Yeah but you don't have to make.
You can't do a full scoopbecause the full scoop will
overfill that little two and ahalf an inch muffin.
Gotcha, that was like threequarters of a scoop or as much
as half.
So you don't want to go over athree quarters because then
it'll flow out on the pan andyou're just making a little
(39:22):
extra mess.
But some people like thatlittle mushroom look.
So then you put it in the oven.
The oven is usually 350.
If you have a convection oven,of course it reduces your time
and what I'll do is I'll let theconvection oven run for like,
(39:45):
maybe Like with my oven it's 19minutes and what I'll do is as
soon as the light goes back on,when it goes off, then I
basically will turn the switchoff.
So I just now want it in thestatic heat for a little while,
(40:11):
like maybe four or five minutes.
Then I throw the switch back onthrough the fan back on, then
it starts going again and whenthe light goes off again, which
means the oven's at 350.
And sometimes what I'll do isI'll take the muffin pans out
and I'll turn it around, becausemy fan has a tendency of being
so powerful it'll sometimes blowthe tops a little bit over.
(40:33):
Or they'll get quicker.
So I just turned the muffin panaround, put it back in, and when
the light goes back off again,it's ready.
I turn it back off again.
So I'm trying to make sure thatit doesn't get overcooked on
the top and inside doesn't getcompletely cooked.
Speaker 2 (40:50):
So okay, so the average person listening, like
myself.
I don't have a convection oven,so that won't be a big problem,
but is so, can you do thetoothpick or the fork test?
Speaker 3 (41:04):
Yes, most people use a knife.
A toothpick will work andusually, if you go to a standard
oven, I would say you're in atleast 30 minutes and you might
realize that some parts of youroven are hotter than others,
like the top back is gonna behotter.
So sometimes you wanna rotateyour pans just once, but do it
(41:26):
after the tops have alreadystarted getting crusty.
Do it too soon and they maydrop on you.
Speaker 2 (41:33):
Got you.
Speaker 3 (41:35):
Okay, or because you can just leave it in there and
just hope for the better andyou'll see what it's like the
first time.
But the whole idea is theoriginal batch that we speak of,
and now you could now change itto anything else that you want,
like, for instance, when I madethe carrot I had shredded
(41:57):
carrots.
I had some carrots that I hadused a juicer on, so I drank the
juice and I saved the pulp forthe muffins.
So I had different ways of thecarrots being shredded, food
processed and they're just thepulp.
They came from the juicer, sothere was a lot of carrot in the
(42:23):
muffin.
I've had the carrot that you'vemade.
Speaker 2 (42:27):
I've had that.
Well, you know I've had that.
The carrot is probably favoriteof ours.
That is a very good muffin, itreally is.
Speaker 3 (42:36):
But you can go to any recipe for a carrot cake and
all you're looking at is whatspices they used and how much.
You know, like, for instance,the recipe that I just did was
pumpkin and pumpkin has a fewdifferent spices that the carrot
(42:58):
doesn't.
So you have to be just a littlebit.
You know a tension side thatwhen the recipe calls for like,
for instance, I was followingthe recipe from a cookbook just
for the sake of the spices and Ihad to go, I didn't go up to
four level, I only went up, liketwo levels, so my spices were
(43:22):
less than what their recipecalled for because I went
through the spices to be in thebackground, not to dominate.
Speaker 2 (43:29):
Mm-hmm, I tell you what.
I don't know if, when I havethe carrot that you make the
carrot muffins, I don't know ifit's so much, because our eyes,
you know, when we see, you seethe little pieces of carrot or
the tiny bit of little crunchyou get out of it.
I don't know what it, becauseyou don't really taste a whole
(43:50):
bunch of carrot, but a lot of itis just the texture, the look,
and then a little bit of theflavor.
It just puts together awonderful muffin for eating.
So now let's get to the goodpart.
So let's say okay, so thisrecipe that you just said
somebody can take.
If they want 30 muffins, cut itin half.
(44:12):
Right, if you want 15, cut itin a quarter.
So we-.
Speaker 3 (44:17):
In other words, you just could reduce it depending
upon your.
You know what you need, andhere's the thing I do and this
is important just as a rule ofthumb for me is I let them cool
and the moment they arecompletely cooled, I then zip
lock, bag them or put it in abig tupperware container that's
(44:38):
very well sealed and I freezethem.
Speaker 2 (44:41):
Okay, that was my next question.
So let's say, somebody says,hey, I'm gonna go ahead and do
30 of these things.
They can freeze them and thentake them out as they needed.
You don't have to take out abunch at a time, you just you
want to take two out, throw itin the microwave.
Speaker 3 (44:57):
Well see, I usually avoid the microwave when it
comes to that.
Some people like doing it.
I just take the muffins out andwithin 30 minutes at ambient
temperature and they become roomtemperature, and that's the way
I like to eat them.
They do.
Speaker 2 (45:17):
You're right, charles .
But here's the problem withthat when I take two of your
muffins out of the freezer andI'm looking at them and I see
the microwave and I'm like, okay, I can wait 30 minutes or I can
eat it right now.
I just decided to eat it rightnow and you heat it up 30
seconds instead of 30 minutesand then look, put a nice little
(45:40):
dab of butter on it.
Oh, my goodness, it's one.
And you know what I've donebefore too A pinch, a little
pinch of salt on the butter andI know it kind of goes against
some of it, because you allabout health and I appreciate
that.
But man, a little bit of butterand a little pinch of salt, it
(46:02):
turns that muffin into.
Oh boy, it's wonderful, itreally is so.
Speaker 3 (46:10):
You see, the first part of our discussion is
helping people who have hadsurgery or who are on a lot of
pain medication not necessarysurgery and for the rest of us
it would work, for everyone too.
Is I just you take two muffinsout of the freezer, put them in
a Ziploc bag and I take off withthem and I'm driving down the
(46:35):
road, and then it's about thetime maybe an hour later, you
know I'm doing other things.
I like to eat something or eatwhile I'm driving, and basically
you have a nice breakfast, thatit's right there and so you
don't need anything else.
You could just simply enjoythem.
Speaker 2 (46:57):
So let's go back, charles, let's go back, because
that's what we're talking about,so that there is some pleasure
in them.
There's no doubt about that.
Let's go back, so all right.
So somebody out there listeningis gonna have surgery in two
weeks and they wanna prepare forthis Because, look, it isn't a
matter of if you're gonna haveissues.
You're going to have issues ifyou're on pain medicine.
(47:19):
So what would you recommend isa regimen assuming they make
their own using this recipe, orvery close to it, because you
know how this one works.
What would be the regimen youwould recommend for them?
They just got out of surgery.
(47:40):
Now the next day they feelingokay, boy, by the next day.
It's pain, I don't wanna eatand I can't use the bathroom.
It's misery.
What do you recommend for them?
Speaker 3 (47:53):
well, it's almost like you know what can their
stomach system tolerate, like,for instance, as you know,
anyone who suffers fromdiverticulitis.
They can't have any seeds andnormally I also put in my
muffins the banana ones, anyway,and the pina colada ones, but
(48:17):
the pumpkin and the carrot Iusually do not put nuts or seeds
.
When I put seeds, I'm talkingabout chia seeds and flax seed.
I just like that extra littlecrunch that it gives.
But if you have any problemswith diverticulitis, no nuts and
(48:38):
no seeds.
Speaker 2 (48:39):
Okay, so let's assume that they don't have that
problem.
And now they want to make.
So they make this muffin andthey back home and they tell
their husband or their wife orwhoever hey, listen, I'm hungry
this morning.
I want a few of the muffins Imade.
(49:00):
How many do they eat and howoften Would you recommend?
Speaker 3 (49:06):
Well, two would be ideal.
Three is if you're trying toget a quick response, but for me
, I usually am in the two rangeand I've eaten three.
That's just per day in themorning.
Speaker 2 (49:28):
How about in the evening?
Can they have some more?
Speaker 3 (49:31):
I like fine in the morning.
Speaker 2 (49:32):
No, no, but can you have more in the evening?
Speaker 3 (49:36):
Anytime.
Most people can drink coffee inthe evening and they can have
it with their coffee or whatever.
Okay, so two in the morning,two in the evening.
No, no, that's four no.
Oh just per day, three is max.
Speaker 2 (49:52):
Okay, per day Gotcha.
Speaker 3 (49:55):
Made the mistake by going over and having, like, two
in the morning, two in theafternoon, and the next day was
a challenge.
Speaker 2 (50:02):
That's not good, okay , gotcha.
Well, look, that's what we needto know.
That's the whole part of thisand I really I'm going to tell
you I'm glad you're able tobecause, look, as we said, this
is a food show, but that isdefinitely food, you know, and
it's one of the little life'schallenges, you know.
Fortunately, we have wonderfuldoctors.
They can fix us up, they canrepair us and replace our
(50:25):
shoulders and knees and hips andeverything.
But there's a downside.
And and boy, that medicine.
I know I've had two shouldersurgeries, I'm back new right
now, but, boy, it's a challenge.
And I was very grateful to havethose muffins, I'm going to
tell you.
And so, when we were talkingabout it earlier, like I said,
we just a different conversationabout some mutual friends of
(50:47):
ours that have had surgery Isaid, boy, you need to come talk
about this and let let's getthis on one of the shows because
people can benefit from it.
Really, and even if I I wouldsay this, even if you don't, you
don't have an issue and youdon't have surgery and and you
know, but, but you know what,you just want to have something
(51:09):
every now and then, to just setwith a high fiber just to make
sure that everything is goinggood.
That isn't a bad idea?
I don't think, huh.
Speaker 3 (51:20):
No, it's actually a good idea.
Matter of fact, I like themuffins because I like the
flavor, and so it's a little bitlike having a donut because it
is high in sugar.
Yeah, it is high in sugar, andif you cut that out or cut it
(51:42):
back, then you take a little bitof that pleasure away.
But remember, you're eating forhealth.
So I sacrifice the that andallow myself to enjoy the
sweetness, but I know that I'malso rewarding my body.
So it's a little bit in thepunishment.
And, by the way, interestingabout brown sugar Most people
(52:06):
don't know this that most allbrown sugar is white sugar, that
they add molasses to.
Speaker 2 (52:14):
You know I, you know what I did, know that I haven't
thought of it in many years, butboy, is that so true.
Speaker 3 (52:22):
So it adds a little more moisture to the recipe
because you're adding molasses.
Now, remember, you could switchup your sweeteners.
I've tried honey agave and I'vetried, you know, numerous other
sweeteners, especially forpeople that are diabetic.
And then you get people thatare in gluten issues.
(52:44):
Then you have to take anotherapproach and that's where the
coconut flower excels, becauseno gluten, high fiber, but you
almost have to double yourentire liquid regimen.
Oh, by the way, I forgot a veryimportant detail.
Okay, In that recipe I gave youthe basic recipe Four ounces of
(53:10):
oil.
I use canola oil.
Speaker 2 (53:14):
Okay, good, four ounces of canola oil.
You mix that with the dry orthe wet.
Speaker 3 (53:20):
No, no, it's once you have the dry all mixed up.
Then I stopped the machine andthen I had all the liquids at
one time.
I had the.
By the way, I run my eggsthrough a food processor first.
Okay.
I whip them up and then they'reall scrambled and put them in,
and then I put it in a measuringcup Four ounces of oil and four
(53:43):
ounces of buttermilk.
Speaker 2 (53:47):
Nice Boy.
That's why they taste so good.
You see, all of those goodingredients.
What we'll do, charles, is I'llget a more, maybe I'll have Ms
Jenny put the recipe on thewebsite and just with the little
caveat that, hey, if you don'twant 60, cut it in half.
(54:08):
If you don't want 30, do aquarter.
But maybe we'll do that.
That would be great, yeah,mm-hmm.
Speaker 3 (54:21):
Tim, what could also just let you know is that once
you have the basic idea of yourbase, then you could just simply
have a free-for-all.
You could start doing it in theform of, like zucchini muffins
I call another one as pinacolada because I have the
(54:44):
pineapple use it from the can,crush it, and then I put coconut
flakes with it.
These are all things that youcould do for variety.
Speaker 2 (54:55):
Sure, yeah, I can see that.
Speaker 3 (54:57):
Then you can do coconut, the carrot, the pumpkin
.
There's great things you couldhave.
I often can look at recipes forbreads and see what they did
with a bread and say, okay, Ican adjust that and make a
muffin from it.
Speaker 2 (55:17):
I like it.
Well, very good, this is what.
Yeah, it opens up and wide open, Just like you said.
You can do whatever Once youhave your base, add what you
like.
Add what you like.
Well, I tell you what, charles,this has been interesting, it's
been helpful.
It's one of them subjects thatyou know what, I don't care who
(55:39):
you are, you're going to dealwith it at some point in your
life.
If you're human, that's what'sgoing to happen to you.
Speaker 3 (55:46):
Here's a line that you'll like, tim.
It's from Apocrates.
Who is?
They call him the father ofmodern day medicine.
As a matter of fact, alldoctors take what they call as
the Hippocratic oath.
His statement is this let foodbe thy medicine and thy medicine
food.
I like it.
Speaker 2 (56:09):
I like it.
Well, I think that would be agreat practice for everybody.
And then look when you needsomething that the scientists
and the doctors come up with tohelp you.
Well, we'll take that too.
But I think the good start isjust what you said, very good.
Well, charles, listen, this waseducational.
(56:31):
Thank you for coming in andkind of clarifying a few things
and just helping out.
I'm sure that everybody at somepoint remember this show, write
it down, make a little recipe,make you some of these muffins,
freeze them, and you're going tothank Charles one day.
Charles from Mobile.
(56:51):
Charles, thank you.
I appreciate you.
You're coming on.
Next time we'll do some othersubject, okay, but I always
appreciate your knowledge andyour health benefits when it
comes to food.
So thanks for joining us,charles.
We appreciate it.
Speaker 3 (57:06):
All right Good.
Speaker 2 (57:09):
We'll talk to you later.
Speaker 3 (57:10):
Bye.
Speaker 2 (57:11):
All right.
So what a great show this was.
You know, just one of thosethings, you know, like I said,
we just going to deal with it atsome point.
And boy, if we have thisinstead of you know, we have
other medicines we can take, andI'm sure that works too.
But hey, brand muffins, heavybrand, we'll see what happens.
(57:35):
Well, okay, I'll tell you what.
We're going to change thesubject just briefly for the
last little part of the show.
Here's one of those things Didyou know, did you know this,
that in between the years 1976and 1987, those years, if you
bought M&Ms, you know what wasnot in there?
(58:00):
A red M&M.
Red M&Ms were not in the bagsin between 1976 and 1987.
Now, why?
Why was that?
Well, you might recall and I do, I remember this, it was a.
It was a scare of, uh, it wascalled number two, red dye, red
(58:26):
dye, number two.
Remember that red dye, numbertwo?
It was said if you get that onyour clothes or something, it's
never coming out.
I don't know if that was true,it was in Kool-Aid.
They said Red dye, number twoand they said that the reason
they took it out it was a bigscare that it caused cancer.
Well, you know what thatfizzled out sometime around 1987
(58:50):
.
The big scare was over.
I have to tell you, I don't, Idon't know if it was true.
Uh, I don't think it was.
Uh, I think it was just a bigscare and everything with red,
red dye, number two, boy, thatwas the big thing.
You want to avoid that, uh, andthen it's now.
It's uh, yeah, okay, you canhave red M&Ms now.
(59:11):
So just a little interestingthought you know nothing, you
know nothing to write home about, but at least now you know,
because you listen to the GulfCoast food show, you know that
in between 76 and 87, there wasno red M&Ms, and not too many
other people know that.
All right, thank you once againfor joining us.
(59:35):
Uh, boy, what a, what a show,interesting show.
Let's, let's leave.
You know who we leave in therewith this is Professor Longhares
, his original song Tippetina,and this is done by Ethan
Langwood, tippetina.
Okay, you.
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