March 20, 2025 • 23 mins
Here's a chat about stuff we're really into right now that are fun and affordable ways to play in the kitchen.
Enjoy Food FAQ-ers!
Let’s keep the kitchen talk going!
SOCIAL
📨Email us: FoodFAQPod@gmail.com🫶Insta: @foodfaqpodcast
❤️Get personal, baby: leave us an audio message: Fanlist
📺YouTube! Listen HERE
So, you want us right in your inbox? Get it, tiger!: Substack
YOU WANT MORE? 👇
👐 Mariela & Eric Approved “Build Your Kitchen” pdf checklist: Free and useful- no brainer: I want in
*
*
*
📖 Say "buh-bye" to boring dinners, hello to “I got my ish together” with our recipe organizer & meal planning roadmap: Put it in my cart, please
*
*
*
Join the Maldon salt fan club:
**As Amazon Associates, we earn commission from qualifying purchases
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Hello, FOOD FAQ-ers. This is Mariela. And this is Eric. And today we're kind of just like
(00:05):
spitballing on shit we like. Yeah. And it's not just things we like, honestly. It's more like
revolutionary small things that have kind of changed my mind about things. Right. Which I think is
important in the kitchen because I find myself in ruts all the time and I'm making the same things.
Right. And sometimes like I'll watch a video and usually I do a lot of tick-tocking. I don't watch
(00:29):
any TV anymore. I just like tick-tock until they take it away from us. And I'll watch a video and
I'll think, "Oh, I could try that." And lately I've seen like a few that I'm kind of excited about.
But this one has to do with a muffin. I'm not about your muffin. Here I go.
You had your chance of high school, Mary Ella. You had your chance.
(00:51):
I never had a chance, Eric. Okay. So not that I even wanted one FYI. That's a lie. That's a
fucking lie. Okay. That's a lie. Continue with this. In your community. That's a lie.
We're not going to bring up any stories. That's a lie. Day one. Seven's great. You saw me.
(01:12):
You're like, "I want that." Yeah. That's what happened. So this is the deal. This is going to sound either
to you. It's going to sound gross or stupid until you try it. Okay. Tell me.
All right. So I got a muffin from Publix, one of the mill muffin. You slice it in half.
Right. And then you said that sucker aside. You get a small pan or whatever pan and you melt butter in
it until it gets melty. Then you put the muffin cut side down into the butter and you let it brown
(01:39):
and toast that one side of the muffin. And it becomes like crusty. I don't know. That sounds gross,
but it gets like a crispy or toasted. And then you take it off when it's like the butter is all
soaked in and it's nice and brown. Don't burn the butter because I did that once and it's, you know,
burn butter doesn't taste good on anything. Right. Then I took my maul's insult and I sprinkled it
(02:01):
on the cut side and then you just eat it and it is the most delicious muffin you've ever had in
your life. What kind of muffin did you use? I had a chocolate chip muffin. I just purchased
what is that coffee coffee cake muffin? Okay. And I came in with a friend. I don't remember.
There are four muffins, two different kinds, but I feel like my when I served it to my family,
(02:24):
they were like, oh man, a coffee cake muffin like this is going to be ground breaking and I cannot
wait to try it. I don't get stupid. I'm trying. No, I'm trying. When I first saw it, I was like,
I mean, who needs to fry a muffin? Because basically you're frying a muffin. Right. This is a fat
ass brigade kind of thing that you want to do when you're really feeling saucy. But then I
(02:45):
I saw it more than once and then I was like, fine, uncle, I'm going to try it because I've been
buying muffins and my kids are like, I don't want a muffin. So I stopped, you know, they also get
tired of my shit. So I thought I'd serve this to them. Everybody gets tired of your shit.
I've been tired of your shift for decades. You know, when I need an uplifting conversation,
I know we're not to go. Boo. I only come to you when I know I could take the abuse. I just want you
(03:09):
to know that. Well, you come to me when you want honesty. That's honesty for you. Well, listen,
I don't know. Cut them off and put that shit in butter and brown a little bit and put salt.
The salt is kind of important. I fucked up once and I didn't put the salt and it's everything.
Crunchy, mild and salt. Buy it. Don't fuck around. I bought mild and salt. Yeah. I use it in everything.
(03:32):
I'm going to put the link in her by in her. It's it. Marial. Yeah. The men are talking. Anyways,
I'm speaking. I bought mild and salt. You convinced me to buy it and it's fantastic. I use it in
everything. I'm going to waste nine dollars on a fucking crunchy salt on everything because I put
(03:55):
in everything. The one thing I will say about mild on is if you're using it like wow, you cook,
use a lot less than you would use of like regular salt because that's the saltiest fuck.
You find it salty, huh? I find it very, you found it in a little British there for a minute. Look at me.
Yeah, he does. It's so weird. You wouldn't. Wow. I did. I found it really salty. And maybe it's because I
(04:22):
don't really cook with much salt because I can't but I found it very, very salty. So it's really good,
but you know, be careful with it. And then of course, I've made brownies and I put salt on top of it.
Brownie is delicious with fucking maldened salt on it. Of course, chocolate chip cookies. It just
(04:43):
it really elevates. And you know, it's kind of interesting that I've noticed about whenever I bake
something and I sprinkle the maldened salt on it and sprinkle the course when the bake is hot.
It's kind of weird. I actually eat less of it because it makes the cookie really fucking
decadent. It does. It makes the flavor like you have one cookie and you're like, I'm good because
(05:04):
it's written it makes a baked good really decadent. It does. And any baked good is good with maldened
Yeah, put it on fucking anything. It's bigger than your fucking cake. Do it. We know what it would be
good in like in the summer on summer corn. Yeah, that'd be really good. I'm going to try that.
And I've never cooked with it and I don't think it's standard practice and I don't recommend it.
(05:25):
Honestly, do you cook with coarse salt or like I cook with coarse salt? So do I. Why don't you know
how to use maldened? I don't find it to be salty. I found the maldened salt to be very salty.
I found it to be very salty. But like I said, I don't only cook with salt. It was just to me. It's a new
item. I just wanted to use it in everything. So I think it was I think it was saltier. And
(05:47):
are you going to try my muffin thing? Yeah, I'll try my muffin thing. That's it's not bad.
Like that sounds pretty good. Mariela, you're frying a muffin and butter. You know I'm on board with this.
I feel like when we see each other, I want to fry a muffin and butter.
We'll fry a muffin together. Okay, that Monday you're here. We'll fry a muffin.
Look, you're right. It says maldened crystals are larger than kosher salt flakes making it a bit
(06:11):
saltier. Okay, you know what I love about maldened salt? Like when you bite it and you can feel the
crunch in your teeth. Yeah, that is nice. It's kind of amazing. Like my kids even love it.
That is nice. I want to buy they like have different varieties of maldened. I know. I have the
smoked one. I was going to say I want to buy the smoked one. Yeah. And I've been meaning to be
(06:35):
to use it more often. I have used it on baked goods and I don't like it, but I think on like salmon
or whatever, some kind of fish, it would be like salmon or like if you're grilling shrimp or
something like that or scallops, it's probably very good on that. I got to get on the
smoke saw on a fucking baked good. How's wrong with you? Me? Like, you know, paprika on it while you're
at it. You know what it might be good before you start being such a critical asshole.
(06:59):
Goddamn. Think about it. Sicily 1947, right? Don't even. Imagine you're making a smore.
And before you top it with the other cracker, you add a little sprinkling of smoked maldened
salt on the multi-mourish mellow and then you crunch it. No, that's horrible. I'm going to tell you,
I'm going to tell you remember that drink that you talked about last summer, which was the lemonade
(07:27):
with the jalapeno in it. Oh yeah. And I can't remember. It was dequila or vodka or something like that.
Yeah. And you rim the glass with the smoked maldened salt. So I'm calling it maldened. You sound like
a dumbass. It's maldened. Okay, you know, at least I'm not putting on a fucking smore.
Let's have some smoked salt on your smore children. If I made that, you wouldn't eat it. No, I would not.
(07:49):
I'd be like, why that is my first of all, I don't like smores. It's not my thing.
What? How could you not like smores? No, I like roasted marshmallows, but I don't really like a whole
smore thing. But I do like roasted marshmallows. But it's wrong with a smore. Like what is it? You
don't like? I don't know because it's just like, you know, you have the graham cracker that gets kind of
(08:10):
weirdly textured. And then the chocolate is like part melted, part not melted. And it just kind of
gets like all oozy. And so I rather just eat the roasted marshmallow. I think and I love
the roasted marshmallows kind of burnt too. So yeah. So I do love a good roasted marshmallow.
What about like a smore cookie with maldened salt? No, you're such a limited thinker.
(08:37):
No, I'm not going to think of fucking realistic. Okay. So again, you're taking two American
classics and combine them together. I'm not going to do it. And then you're going to be sorry. We are
not a millennial burger joint. Okay. We are not. What the fuck is wrong with that? You know,
millennials are the best generation that everybody loves to shoot on. So I don't want to hear about it.
Okay. You're going to tick talk and look at millennial burger joint. I have seen it and I don't
(09:00):
care. So what? Whatever. Anyways, continue. Go watch the books.
Hold on it. Anyway, okay. So that's my thing. Brian muffin. What is your thing that is like
changing your life? This is what's changing my life. Hear me out. Okay. MSG. Tell me everything.
Just fucking delicious. Okay. So I was at the career market with two friends a couple of
(09:21):
weekends ago and we were there. And one of my friends, we were talking about MSG. And one of my
friends is like, no, you have to buy it. I'm like, why? He's like, it goes good on everything.
Like literally everything. It brings up everything. So we get home. We're hanging out. And he's
like here, try it. Like just put your finger in it and try it. Mariela, that's just delicious.
I put that shit in fucking pasta sauce. I put it in homey mac and cheese the other day. I mixed it
(09:43):
with vegetables. Now again, here's one thing though, if you use MSG, omit your salt because it is salty.
So this is like your salt replacement. So what do you mean? You're saying to not add salt?
Do not add salt if you're using this because it is salty on its own. Now can you add salt? Yeah,
of course you can, but taste the food first because MSG does get a little salty depending. And if you
(10:06):
if you're a little heavy-handed and I think there'll be a little heavy-handed when I spice things.
So if you're a little heavy-handed, taste it first. Adding salt does add a different depth of flavor,
you know, but just kind of taste it first. And you know, the whole stereotype of MSG and Asian cooking
that creates headaches and stuff like that, I actually learned was not true. And it was basically
(10:29):
started by one person, you know, back many years ago. And it was just, it was just, you know,
it's racial basically. So MSG has been around since like 1906 and it's perfectly safe to use
in moderation. Just like any type of food or vegetable or thing, food or vegetable, listen,
(10:49):
vegetables eat as much as you want. Any type of seasonings or things like that, it's good in moderation.
So this has been like my big thing. I don't bring it in everything. Put that shit on everything.
A muddy and a put MSG on everything. If you guys go back and listen to when we talked about like red sauce
and things like that and I talked about how you use like marmite or vegetable in my red sauce because
(11:11):
it's a media favorite. No, fucking use MSG. Making meatballs use MSG. Making mac and cheese use MSG.
I made a lasagna de epit MSG in it. It's just delicious.
Hey, and thank you, right? And I think people should not be afraid of MSG. And it is a flavor and
answer. That's what it's in Maggie. Like Maggie is basically like a soy sauce kind of based MSG.
(11:32):
And it's delightful. It makes all Asian food taste fantastic. I've used it in other things and it is
salty. You're right. I thought it was just the Maggie. I have never used just the crystals of the MSG
because it's like a, if you've never seen it, it's almost like a salt. It looks like salt.
It looks so. It looks identical to salt. Yeah. And then there's that guy on the TikTok that he
makes like the whole cucumber. He's like sometimes you just need to eat a whole cucumber. Have you
ever seen him? Oh, yeah. And he, he always says, you know, a little MSG, of course. Yeah. Of course.
(11:57):
And so, um, yeah, he's pretty cool. But have you used an omit? No, not yet.
I think like, I am whole, I am new to the MSG world. This is like changing my life.
Oh, you think about MSG? I'm like a big good. No, absolutely not. You don't want your
bacon to taste like a fucking bowl of soup. Okay. Well, I like if it's just a tad instead of salt,
(12:21):
you add a tad of MSG. No, because I, when I think of MSG, I think it's, it's a, it really is a
savory thing. It's what gives you your umami flavor. And there's no place that there is no room
for that kind of a combination. I'm gonna Google it because you don't know what the hell you're talking
about. No, I know exactly what I'm talking about. Okay. Go ahead. Look up MSG in a cookie.
(12:45):
Yes, you can add MSG to make it good, especially those with savory or omami,
rich ingredients to enhance your flavor, but it's important to use it sparingly and experiment to
find the right balance. You see? So you can. And I think it's kind of worth it. Like,
(13:06):
if you make it like a broccoli and beef cookie, go right ahead. You're such a tech. If you're making
biscuits, use it in a biscuit. If you're making a bread, use it in bread, if you're making, but it's
definitely, you know what? Go ahead. Make your MSG fill chocolate chip cookies. Tell me what it talks about.
And you know, why don't you put some smoke salt on it too? I will. Because I'm adventurous in the kitchen
(13:28):
and I try new things on like some people. No, I'm quite adventurous in the kitchen. I try new things too.
I would put it in. I don't know. I would try it. Eric, I'm not gonna lie. How about like ice cream or
something? I don't know. I'm into it. I mean, they put all of oil on ice cream. See, not as well.
It says chocolate desserts, adding a pinch of MSG to chocolate cake, brownies or cookies can add a
(13:48):
richer, more complex flavor. I think this is worth experimenting with man. I mean, listen, you're more
than welcome to experiment with it. I think I might like maybe get like box brownies and put a little
MSG on the bitch and see what happens. And I did notice, especially at the Asian markets that
you have a very expensive MSG, then a very cheap MSG. Yeah, I've been like, I really firmly believe
(14:09):
that it's just gonna basically be the same. I mean, someone can email us and tell us otherwise
that I'm more experienced with this ingredient because this is the first time I'm ever using it.
But I bought the cheap bag. It was $3.99 for quite a large bag. It's gonna last a fairly long time.
You know what, we can make your MSG abomination when you're here. MSG brownies? Yeah.
(14:32):
I'm interested in that. You know what? I'm craving brownies like you wouldn't fucking believe.
I don't know why. I want like a big chocolatey, like gooey, soft brownie. I was craving. Do you remember?
I can't remember those this past 12 days of cookie mess or the ones before. But we made like this brown sugar
(14:53):
chewy, brownie type thing. Remember, we got obsessed with that recipe. And like, I was really craving it.
The other day, the chewiness and I was just too lazy to think I'd have to make it. And I have all the
ingredients. I just did not get up to make it. And it was just, I don't know why, it just tasted so good.
That was a really good recipe. You know what, it's funny. You know what, the Maldon Sautel go good on?
(15:18):
What? I'm sorry, they did go good on it because when I got it from Amazon, I used it the day after.
So it was better if the cookie was hot. Remember when we made the cookies and if you guys go back
a couple episodes and we substituted egg for banana? Yeah, the banana cookie? That shit was good.
Because I was not a big fan of the banana cookie, but that shit made it good. I think salt makes every
(15:39):
cookie better. And everybody like a piece of salt makes every cookie better because I've done,
you know, I've done the sea salt and the course salts. But this is like, and it's not cheap. It is
$9 for like a smaller box, but you're not, again, I don't really cook with much salt, but you're
exactly. You're just sprinkling it on. Yeah, don't cook with your Maldon Sautel. Don't do what Eric's
(16:02):
doing. He's just such an uppity. He's always been super uppity. You guys like he used to wear silk shirts
in middle school and be like, it's 100%. So, okay? Mind you, we lived in Miami and it was like so hot,
and it would be seen through by the end of the day, but he was like, this bitch. Okay, one, my mom
dressed me. Okay, we know this. You still worried? I love them, okay? No. And you still be
(16:26):
friending me in them, especially because of them. Only reason you were befriending me. I was like,
he's a booji bitch. I need this in my life. But now I, because I just want to experiment with,
whenever I don't know what anybody does about that, but I do know that whenever I get a new
(16:49):
ingredient, I get excited about, I want to try it in everything. Yeah. And so, no, do not go with
mom on salt because it's super fucking expensive. At least in my opinion, but yeah, I don't think it's
worth it. No, this is meant as a finishing soul, but I just wanted to try it. You fucking do it.
And it feels good when you just say the box and you sprinkle it and you hear the
quick shards. Yeah. It is a really exciting thing. Like, it's a sensory like, it is, it's like
(17:17):
making a pot of loose leaf tea. It's a whole experience. You know what it's true? It's like that.
It is like that. It's a very delicious experience. And I feel like a real professional.
It's, it's a very, remember we did that affordable luxuries. Mm-hmm. Episode, I don't even know
what it was. The wow back. This is one of them. Affordable luxury. Yes. And you can just buy it
off of Amazon or really, I don't know, a specialty shop. You can get it out. No, like, I want
(17:41):
to fresh market and they won't remember what the fresh market and they, they were out, but they,
of course, but yeah, they carry it. So you could go to a specialty market. You might even be able to
get a whole foods, even. I have no idea. Yeah, I think you can. If you can get it on Amazon,
you can probably get it out of Whole Foods. I'm not a Whole Foods fan anymore. Listen to me.
They have a shantilly cake that will fuck it. It's slap your mom a good. Okay, you slap your mom.
(18:06):
The cream in this cake, Eric, it is like otherworldly. You need to go, they sell it by the slice too.
At Whole Foods? Yeah, like you need to try this cake. Like, if you ever near Whole Foods and you
have like nothing else to do with your life, go get a slice of the shantilly cake. It is, it is like
thick and moosey and creamy. Oh my god. And the fruit is like perfect. This cake is popular online.
(18:28):
That's why I check it out. I'll check it out. I'm always going to check out a cake.
Right. I love cake. I feel like cake is my favorite thing to get at the supermarket.
Because it is so much easier than just making your own. And depending where you go, it is really
fucking good. Right. And just a slice of cake. Like, who doesn't have room for a slice of cake?
You know what's funny too about cake? I'm not really big into making my own cakes anymore.
(18:52):
Because I mean, after I have you and I have done this podcast now for a while and after I have,
we have delved into so many different things. And you realize that Bickers can buy fully made cakes
from baking supply stores. Yeah, pretty much. You know, massive she cakes or round cakes or
and basically any fucking flavor you get. And then you figure out all so that Bickers just
(19:19):
doctor up box cake mixes a lot of the time. It's not saying all do, but a lot of times. And then you
realize a box cakes mix cake mix tastes just as fucking good as when you bake it from scratch.
They can cake from scratch can be a pain in the ass. They say agree with. And it's just as
fucking good. And especially if you doctor it and you're really good about doctoring those up. And
especially if you doctor it out, it tastes really good. I exclusively doctor these days like call me
(19:44):
doctor Mary Ella. Like I don't bother. I will never. But seriously, I would never like
buy cake flour and all these special flowers and I will be happy to do the day. I just use you by
all purpose. Like that's it. Me too. But I guys have you there's a place in the world for bread flour.
If you do like to bake bread, it does make a difference. But you don't need it for shit. Like you can
(20:05):
definitely know. And that's just yeah, so I'm going to the cake lately. So I am a absolute cheerleader
that if you want cake and you like your grocery store cake, just go fucking buy it. There's no shame in
buying cakes. No, I bake cakes for my family. I bake cakes when I want to show love and I want to show
(20:26):
a gift. And I want to show that because it is a labor love. And that I wanted to do something special
for somebody. Right. I will bake a cake. You know, there are certain things that I do believe
homemade is better than grocery stores, but cheesecake is definitely better homemade. By the way,
I'm obsessed with basque cheesecake. We got to talk about that. You're welcome. Well, I made it
(20:50):
different. Yeah, I know you did. I introduced it to you though. So you're welcome.
Listen, who's are you? If you waste the wrong way? Who didn't hug you enough when you were little?
Like I hugged too much when I was little. But that I believe is better. Like you want to make a flan,
a flan. Well, no, I'm lying to you. If you're a Miami, you can buy a flan anywhere. Yeah,
public says a good fun. But I think I don't like fun. You know that? Really? Yeah. I don't know. I
(21:14):
think I'm going through a phase with it where I'm like, when I see it, I want to vomit.
When you get close to fit, your body goes through hormonal change.
Why do you have to make everything about metapause? Why? No, I think like a, is it like everybody's
body goes through hormonal change like every 10 or 15 years or something like that? I was just
checked up thoroughly by my, who, who, how doctor? And I am not going to pause them at all. I have
(21:37):
the big. Thank God you could spit another kid out. I have the follicles of a 25 year old.
That sounds so disgusting. I don't want to know much of follicles or your, whatever it is, y'all
come. So lovely shape. So congratulations. Many blessings. Thank you. I really do feel about it.
George, you and your reproductive system. I hate your 40 fucking four years old. Okay. It's
(22:02):
time to hang it out. I know. Listen to the last thing. If I had another baby, I'd find the
tallest stairs and the tallest building and just, I'm just going to tell you, spread your arms
muddy. She has growth. It's a girl. Close your eyes. We'll worry about the broken bones later.
I want nothing to do with that. But I'm just saying. So you can make your metapause jokes all you want.
My stuff is for us. I'm going to fucking do it every day. Well, you probably be too afraid to. I don't know.
(22:28):
I won't talk to you for a couple of years. Mild on salt. MSG. MSG. Not malt.
Mild on salt. Fry a muffin in butter. Then fry a muffin in butter with mald on salt.
And then MSG that should do it. And then I'm going to make a dessert with it. So prove you wrong.
Because I love proving you wrong so much. Yeah, go ahead and do it. You'll be here in a week.
Go ahead and do it. I'm ready. All right, you guys. We love you. Don't forget to leave us a
(22:51):
five-star review on Apple podcasts. We love you. And sign up for our sub-sack, which again,
you know, we try to show up as much as possible. But we both have super busy lives. But we will come up
every so. Get on it. We love you. And we'll catch you next time. Bye. Bye. Bye.
Hello, FOOD FAQ-ers. This is Mariela. And this is Eric. And today we're kind of just like
(00:05):
spitballing on shit we like. Yeah. And it's not just things we like, honestly. It's more like
revolutionary small things that have kind of changed my mind about things. Right. Which I think is
important in the kitchen because I find myself in ruts all the time and I'm making the same things.
Right. And sometimes like I'll watch a video and usually I do a lot of tick-tocking. I don't watch
(00:29):
any TV anymore. I just like tick-tock until they take it away from us. And I'll watch a video and
I'll think, "Oh, I could try that." And lately I've seen like a few that I'm kind of excited about.
But this one has to do with a muffin. I'm not about your muffin. Here I go.
You had your chance of high school, Mary Ella. You had your chance.
(00:51):
I never had a chance, Eric. Okay. So not that I even wanted one FYI. That's a lie. That's a
fucking lie. Okay. That's a lie. Continue with this. In your community. That's a lie.
We're not going to bring up any stories. That's a lie. Day one. Seven's great. You saw me.
(01:12):
You're like, "I want that." Yeah. That's what happened. So this is the deal. This is going to sound either
to you. It's going to sound gross or stupid until you try it. Okay. Tell me.
All right. So I got a muffin from Publix, one of the mill muffin. You slice it in half.
Right. And then you said that sucker aside. You get a small pan or whatever pan and you melt butter in
it until it gets melty. Then you put the muffin cut side down into the butter and you let it brown
(01:39):
and toast that one side of the muffin. And it becomes like crusty. I don't know. That sounds gross,
but it gets like a crispy or toasted. And then you take it off when it's like the butter is all
soaked in and it's nice and brown. Don't burn the butter because I did that once and it's, you know,
burn butter doesn't taste good on anything. Right. Then I took my maul's insult and I sprinkled it
(02:01):
on the cut side and then you just eat it and it is the most delicious muffin you've ever had in
your life. What kind of muffin did you use? I had a chocolate chip muffin. I just purchased
what is that coffee coffee cake muffin? Okay. And I came in with a friend. I don't remember.
There are four muffins, two different kinds, but I feel like my when I served it to my family,
(02:24):
they were like, oh man, a coffee cake muffin like this is going to be ground breaking and I cannot
wait to try it. I don't get stupid. I'm trying. No, I'm trying. When I first saw it, I was like,
I mean, who needs to fry a muffin? Because basically you're frying a muffin. Right. This is a fat
ass brigade kind of thing that you want to do when you're really feeling saucy. But then I
(02:45):
I saw it more than once and then I was like, fine, uncle, I'm going to try it because I've been
buying muffins and my kids are like, I don't want a muffin. So I stopped, you know, they also get
tired of my shit. So I thought I'd serve this to them. Everybody gets tired of your shit.
I've been tired of your shift for decades. You know, when I need an uplifting conversation,
I know we're not to go. Boo. I only come to you when I know I could take the abuse. I just want you
(03:09):
to know that. Well, you come to me when you want honesty. That's honesty for you. Well, listen,
I don't know. Cut them off and put that shit in butter and brown a little bit and put salt.
The salt is kind of important. I fucked up once and I didn't put the salt and it's everything.
Crunchy, mild and salt. Buy it. Don't fuck around. I bought mild and salt. Yeah. I use it in everything.
(03:32):
I'm going to put the link in her by in her. It's it. Marial. Yeah. The men are talking. Anyways,
I'm speaking. I bought mild and salt. You convinced me to buy it and it's fantastic. I use it in
everything. I'm going to waste nine dollars on a fucking crunchy salt on everything because I put
(03:55):
in everything. The one thing I will say about mild on is if you're using it like wow, you cook,
use a lot less than you would use of like regular salt because that's the saltiest fuck.
You find it salty, huh? I find it very, you found it in a little British there for a minute. Look at me.
Yeah, he does. It's so weird. You wouldn't. Wow. I did. I found it really salty. And maybe it's because I
(04:22):
don't really cook with much salt because I can't but I found it very, very salty. So it's really good,
but you know, be careful with it. And then of course, I've made brownies and I put salt on top of it.
Brownie is delicious with fucking maldened salt on it. Of course, chocolate chip cookies. It just
(04:43):
it really elevates. And you know, it's kind of interesting that I've noticed about whenever I bake
something and I sprinkle the maldened salt on it and sprinkle the course when the bake is hot.
It's kind of weird. I actually eat less of it because it makes the cookie really fucking
decadent. It does. It makes the flavor like you have one cookie and you're like, I'm good because
(05:04):
it's written it makes a baked good really decadent. It does. And any baked good is good with maldened
Yeah, put it on fucking anything. It's bigger than your fucking cake. Do it. We know what it would be
good in like in the summer on summer corn. Yeah, that'd be really good. I'm going to try that.
And I've never cooked with it and I don't think it's standard practice and I don't recommend it.
(05:25):
Honestly, do you cook with coarse salt or like I cook with coarse salt? So do I. Why don't you know
how to use maldened? I don't find it to be salty. I found the maldened salt to be very salty.
I found it to be very salty. But like I said, I don't only cook with salt. It was just to me. It's a new
item. I just wanted to use it in everything. So I think it was I think it was saltier. And
(05:47):
are you going to try my muffin thing? Yeah, I'll try my muffin thing. That's it's not bad.
Like that sounds pretty good. Mariela, you're frying a muffin and butter. You know I'm on board with this.
I feel like when we see each other, I want to fry a muffin and butter.
We'll fry a muffin together. Okay, that Monday you're here. We'll fry a muffin.
Look, you're right. It says maldened crystals are larger than kosher salt flakes making it a bit
(06:11):
saltier. Okay, you know what I love about maldened salt? Like when you bite it and you can feel the
crunch in your teeth. Yeah, that is nice. It's kind of amazing. Like my kids even love it.
That is nice. I want to buy they like have different varieties of maldened. I know. I have the
smoked one. I was going to say I want to buy the smoked one. Yeah. And I've been meaning to be
(06:35):
to use it more often. I have used it on baked goods and I don't like it, but I think on like salmon
or whatever, some kind of fish, it would be like salmon or like if you're grilling shrimp or
something like that or scallops, it's probably very good on that. I got to get on the
smoke saw on a fucking baked good. How's wrong with you? Me? Like, you know, paprika on it while you're
at it. You know what it might be good before you start being such a critical asshole.
(06:59):
Goddamn. Think about it. Sicily 1947, right? Don't even. Imagine you're making a smore.
And before you top it with the other cracker, you add a little sprinkling of smoked maldened
salt on the multi-mourish mellow and then you crunch it. No, that's horrible. I'm going to tell you,
I'm going to tell you remember that drink that you talked about last summer, which was the lemonade
(07:27):
with the jalapeno in it. Oh yeah. And I can't remember. It was dequila or vodka or something like that.
Yeah. And you rim the glass with the smoked maldened salt. So I'm calling it maldened. You sound like
a dumbass. It's maldened. Okay, you know, at least I'm not putting on a fucking smore.
Let's have some smoked salt on your smore children. If I made that, you wouldn't eat it. No, I would not.
(07:49):
I'd be like, why that is my first of all, I don't like smores. It's not my thing.
What? How could you not like smores? No, I like roasted marshmallows, but I don't really like a whole
smore thing. But I do like roasted marshmallows. But it's wrong with a smore. Like what is it? You
don't like? I don't know because it's just like, you know, you have the graham cracker that gets kind of
(08:10):
weirdly textured. And then the chocolate is like part melted, part not melted. And it just kind of
gets like all oozy. And so I rather just eat the roasted marshmallow. I think and I love
the roasted marshmallows kind of burnt too. So yeah. So I do love a good roasted marshmallow.
What about like a smore cookie with maldened salt? No, you're such a limited thinker.
(08:37):
No, I'm not going to think of fucking realistic. Okay. So again, you're taking two American
classics and combine them together. I'm not going to do it. And then you're going to be sorry. We are
not a millennial burger joint. Okay. We are not. What the fuck is wrong with that? You know,
millennials are the best generation that everybody loves to shoot on. So I don't want to hear about it.
Okay. You're going to tick talk and look at millennial burger joint. I have seen it and I don't
(09:00):
care. So what? Whatever. Anyways, continue. Go watch the books.
Hold on it. Anyway, okay. So that's my thing. Brian muffin. What is your thing that is like
changing your life? This is what's changing my life. Hear me out. Okay. MSG. Tell me everything.
Just fucking delicious. Okay. So I was at the career market with two friends a couple of
(09:21):
weekends ago and we were there. And one of my friends, we were talking about MSG. And one of my
friends is like, no, you have to buy it. I'm like, why? He's like, it goes good on everything.
Like literally everything. It brings up everything. So we get home. We're hanging out. And he's
like here, try it. Like just put your finger in it and try it. Mariela, that's just delicious.
I put that shit in fucking pasta sauce. I put it in homey mac and cheese the other day. I mixed it
(09:43):
with vegetables. Now again, here's one thing though, if you use MSG, omit your salt because it is salty.
So this is like your salt replacement. So what do you mean? You're saying to not add salt?
Do not add salt if you're using this because it is salty on its own. Now can you add salt? Yeah,
of course you can, but taste the food first because MSG does get a little salty depending. And if you
(10:06):
if you're a little heavy-handed and I think there'll be a little heavy-handed when I spice things.
So if you're a little heavy-handed, taste it first. Adding salt does add a different depth of flavor,
you know, but just kind of taste it first. And you know, the whole stereotype of MSG and Asian cooking
that creates headaches and stuff like that, I actually learned was not true. And it was basically
(10:29):
started by one person, you know, back many years ago. And it was just, it was just, you know,
it's racial basically. So MSG has been around since like 1906 and it's perfectly safe to use
in moderation. Just like any type of food or vegetable or thing, food or vegetable, listen,
(10:49):
vegetables eat as much as you want. Any type of seasonings or things like that, it's good in moderation.
So this has been like my big thing. I don't bring it in everything. Put that shit on everything.
A muddy and a put MSG on everything. If you guys go back and listen to when we talked about like red sauce
and things like that and I talked about how you use like marmite or vegetable in my red sauce because
(11:11):
it's a media favorite. No, fucking use MSG. Making meatballs use MSG. Making mac and cheese use MSG.
I made a lasagna de epit MSG in it. It's just delicious.
Hey, and thank you, right? And I think people should not be afraid of MSG. And it is a flavor and
answer. That's what it's in Maggie. Like Maggie is basically like a soy sauce kind of based MSG.
(11:32):
And it's delightful. It makes all Asian food taste fantastic. I've used it in other things and it is
salty. You're right. I thought it was just the Maggie. I have never used just the crystals of the MSG
because it's like a, if you've never seen it, it's almost like a salt. It looks like salt.
It looks so. It looks identical to salt. Yeah. And then there's that guy on the TikTok that he
makes like the whole cucumber. He's like sometimes you just need to eat a whole cucumber. Have you
ever seen him? Oh, yeah. And he, he always says, you know, a little MSG, of course. Yeah. Of course.
(11:57):
And so, um, yeah, he's pretty cool. But have you used an omit? No, not yet.
I think like, I am whole, I am new to the MSG world. This is like changing my life.
Oh, you think about MSG? I'm like a big good. No, absolutely not. You don't want your
bacon to taste like a fucking bowl of soup. Okay. Well, I like if it's just a tad instead of salt,
(12:21):
you add a tad of MSG. No, because I, when I think of MSG, I think it's, it's a, it really is a
savory thing. It's what gives you your umami flavor. And there's no place that there is no room
for that kind of a combination. I'm gonna Google it because you don't know what the hell you're talking
about. No, I know exactly what I'm talking about. Okay. Go ahead. Look up MSG in a cookie.
(12:45):
Yes, you can add MSG to make it good, especially those with savory or omami,
rich ingredients to enhance your flavor, but it's important to use it sparingly and experiment to
find the right balance. You see? So you can. And I think it's kind of worth it. Like,
(13:06):
if you make it like a broccoli and beef cookie, go right ahead. You're such a tech. If you're making
biscuits, use it in a biscuit. If you're making a bread, use it in bread, if you're making, but it's
definitely, you know what? Go ahead. Make your MSG fill chocolate chip cookies. Tell me what it talks about.
And you know, why don't you put some smoke salt on it too? I will. Because I'm adventurous in the kitchen
(13:28):
and I try new things on like some people. No, I'm quite adventurous in the kitchen. I try new things too.
I would put it in. I don't know. I would try it. Eric, I'm not gonna lie. How about like ice cream or
something? I don't know. I'm into it. I mean, they put all of oil on ice cream. See, not as well.
It says chocolate desserts, adding a pinch of MSG to chocolate cake, brownies or cookies can add a
(13:48):
richer, more complex flavor. I think this is worth experimenting with man. I mean, listen, you're more
than welcome to experiment with it. I think I might like maybe get like box brownies and put a little
MSG on the bitch and see what happens. And I did notice, especially at the Asian markets that
you have a very expensive MSG, then a very cheap MSG. Yeah, I've been like, I really firmly believe
(14:09):
that it's just gonna basically be the same. I mean, someone can email us and tell us otherwise
that I'm more experienced with this ingredient because this is the first time I'm ever using it.
But I bought the cheap bag. It was $3.99 for quite a large bag. It's gonna last a fairly long time.
You know what, we can make your MSG abomination when you're here. MSG brownies? Yeah.
(14:32):
I'm interested in that. You know what? I'm craving brownies like you wouldn't fucking believe.
I don't know why. I want like a big chocolatey, like gooey, soft brownie. I was craving. Do you remember?
I can't remember those this past 12 days of cookie mess or the ones before. But we made like this brown sugar
(14:53):
chewy, brownie type thing. Remember, we got obsessed with that recipe. And like, I was really craving it.
The other day, the chewiness and I was just too lazy to think I'd have to make it. And I have all the
ingredients. I just did not get up to make it. And it was just, I don't know why, it just tasted so good.
That was a really good recipe. You know what, it's funny. You know what, the Maldon Sautel go good on?
(15:18):
What? I'm sorry, they did go good on it because when I got it from Amazon, I used it the day after.
So it was better if the cookie was hot. Remember when we made the cookies and if you guys go back
a couple episodes and we substituted egg for banana? Yeah, the banana cookie? That shit was good.
Because I was not a big fan of the banana cookie, but that shit made it good. I think salt makes every
(15:39):
cookie better. And everybody like a piece of salt makes every cookie better because I've done,
you know, I've done the sea salt and the course salts. But this is like, and it's not cheap. It is
$9 for like a smaller box, but you're not, again, I don't really cook with much salt, but you're
exactly. You're just sprinkling it on. Yeah, don't cook with your Maldon Sautel. Don't do what Eric's
(16:02):
doing. He's just such an uppity. He's always been super uppity. You guys like he used to wear silk shirts
in middle school and be like, it's 100%. So, okay? Mind you, we lived in Miami and it was like so hot,
and it would be seen through by the end of the day, but he was like, this bitch. Okay, one, my mom
dressed me. Okay, we know this. You still worried? I love them, okay? No. And you still be
(16:26):
friending me in them, especially because of them. Only reason you were befriending me. I was like,
he's a booji bitch. I need this in my life. But now I, because I just want to experiment with,
whenever I don't know what anybody does about that, but I do know that whenever I get a new
(16:49):
ingredient, I get excited about, I want to try it in everything. Yeah. And so, no, do not go with
mom on salt because it's super fucking expensive. At least in my opinion, but yeah, I don't think it's
worth it. No, this is meant as a finishing soul, but I just wanted to try it. You fucking do it.
And it feels good when you just say the box and you sprinkle it and you hear the
quick shards. Yeah. It is a really exciting thing. Like, it's a sensory like, it is, it's like
(17:17):
making a pot of loose leaf tea. It's a whole experience. You know what it's true? It's like that.
It is like that. It's a very delicious experience. And I feel like a real professional.
It's, it's a very, remember we did that affordable luxuries. Mm-hmm. Episode, I don't even know
what it was. The wow back. This is one of them. Affordable luxury. Yes. And you can just buy it
off of Amazon or really, I don't know, a specialty shop. You can get it out. No, like, I want
(17:41):
to fresh market and they won't remember what the fresh market and they, they were out, but they,
of course, but yeah, they carry it. So you could go to a specialty market. You might even be able to
get a whole foods, even. I have no idea. Yeah, I think you can. If you can get it on Amazon,
you can probably get it out of Whole Foods. I'm not a Whole Foods fan anymore. Listen to me.
They have a shantilly cake that will fuck it. It's slap your mom a good. Okay, you slap your mom.
(18:06):
The cream in this cake, Eric, it is like otherworldly. You need to go, they sell it by the slice too.
At Whole Foods? Yeah, like you need to try this cake. Like, if you ever near Whole Foods and you
have like nothing else to do with your life, go get a slice of the shantilly cake. It is, it is like
thick and moosey and creamy. Oh my god. And the fruit is like perfect. This cake is popular online.
(18:28):
That's why I check it out. I'll check it out. I'm always going to check out a cake.
Right. I love cake. I feel like cake is my favorite thing to get at the supermarket.
Because it is so much easier than just making your own. And depending where you go, it is really
fucking good. Right. And just a slice of cake. Like, who doesn't have room for a slice of cake?
You know what's funny too about cake? I'm not really big into making my own cakes anymore.
(18:52):
Because I mean, after I have you and I have done this podcast now for a while and after I have,
we have delved into so many different things. And you realize that Bickers can buy fully made cakes
from baking supply stores. Yeah, pretty much. You know, massive she cakes or round cakes or
and basically any fucking flavor you get. And then you figure out all so that Bickers just
(19:19):
doctor up box cake mixes a lot of the time. It's not saying all do, but a lot of times. And then you
realize a box cakes mix cake mix tastes just as fucking good as when you bake it from scratch.
They can cake from scratch can be a pain in the ass. They say agree with. And it's just as
fucking good. And especially if you doctor it and you're really good about doctoring those up. And
especially if you doctor it out, it tastes really good. I exclusively doctor these days like call me
(19:44):
doctor Mary Ella. Like I don't bother. I will never. But seriously, I would never like
buy cake flour and all these special flowers and I will be happy to do the day. I just use you by
all purpose. Like that's it. Me too. But I guys have you there's a place in the world for bread flour.
If you do like to bake bread, it does make a difference. But you don't need it for shit. Like you can
(20:05):
definitely know. And that's just yeah, so I'm going to the cake lately. So I am a absolute cheerleader
that if you want cake and you like your grocery store cake, just go fucking buy it. There's no shame in
buying cakes. No, I bake cakes for my family. I bake cakes when I want to show love and I want to show
(20:26):
a gift. And I want to show that because it is a labor love. And that I wanted to do something special
for somebody. Right. I will bake a cake. You know, there are certain things that I do believe
homemade is better than grocery stores, but cheesecake is definitely better homemade. By the way,
I'm obsessed with basque cheesecake. We got to talk about that. You're welcome. Well, I made it
(20:50):
different. Yeah, I know you did. I introduced it to you though. So you're welcome.
Listen, who's are you? If you waste the wrong way? Who didn't hug you enough when you were little?
Like I hugged too much when I was little. But that I believe is better. Like you want to make a flan,
a flan. Well, no, I'm lying to you. If you're a Miami, you can buy a flan anywhere. Yeah,
public says a good fun. But I think I don't like fun. You know that? Really? Yeah. I don't know. I
(21:14):
think I'm going through a phase with it where I'm like, when I see it, I want to vomit.
When you get close to fit, your body goes through hormonal change.
Why do you have to make everything about metapause? Why? No, I think like a, is it like everybody's
body goes through hormonal change like every 10 or 15 years or something like that? I was just
checked up thoroughly by my, who, who, how doctor? And I am not going to pause them at all. I have
(21:37):
the big. Thank God you could spit another kid out. I have the follicles of a 25 year old.
That sounds so disgusting. I don't want to know much of follicles or your, whatever it is, y'all
come. So lovely shape. So congratulations. Many blessings. Thank you. I really do feel about it.
George, you and your reproductive system. I hate your 40 fucking four years old. Okay. It's
(22:02):
time to hang it out. I know. Listen to the last thing. If I had another baby, I'd find the
tallest stairs and the tallest building and just, I'm just going to tell you, spread your arms
muddy. She has growth. It's a girl. Close your eyes. We'll worry about the broken bones later.
I want nothing to do with that. But I'm just saying. So you can make your metapause jokes all you want.
My stuff is for us. I'm going to fucking do it every day. Well, you probably be too afraid to. I don't know.
(22:28):
I won't talk to you for a couple of years. Mild on salt. MSG. MSG. Not malt.
Mild on salt. Fry a muffin in butter. Then fry a muffin in butter with mald on salt.
And then MSG that should do it. And then I'm going to make a dessert with it. So prove you wrong.
Because I love proving you wrong so much. Yeah, go ahead and do it. You'll be here in a week.
Go ahead and do it. I'm ready. All right, you guys. We love you. Don't forget to leave us a
(22:51):
five-star review on Apple podcasts. We love you. And sign up for our sub-sack, which again,
you know, we try to show up as much as possible. But we both have super busy lives. But we will come up
every so. Get on it. We love you. And we'll catch you next time. Bye. Bye. Bye.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy And Charlamagne Tha God!
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.