Ep.96 A Cupcake A Day Keeps No One Away (Brantley -Baking)
12:59AM Apr 14, 2020
Good day everyone you're listening to talk to your hobby and this is episode 96. a cupcake a day does not keep you away. I'm your host Alex and today I have the honor to have Brittany as my guest on the show how you doing today? I'm good, how are you? Good, good doing practicing some social distancing recording from home you know as, as we all should, right?
Yeah, yeah, that's fun.
Yeah, but you know what, at least we have this time for you and me to talk about your hobby, which is perfect. Everybody should pick up a hobby and baking is definitely a good hobby to pick up because first of all, it's fun and then you get to feed yourself. You
Yes. However, in these crazy times flour is really hard to find. So Ah, okay, it's not been a lot of baking over here.
So we'll talk about the past baking you've done or the baking you will do.
Yes, yes. Just, we're at a weird time right now where I can't tell you what I baked today or this week because there's been nothing
mobile, we can ask you what you baked in your mind. What do you want it to bake? Or there's an app online? It's like a bake simulation on Steam or something.
Oh, I need to find that.
But before we go into baking itself, people I'm sure people would love to know who is Brittany?
I'm me. I don't know. I'm not good at those questions. I am 26. I live in Nevada. Is that what I can say? No. You can say whatever you want. I say that. I'm not going to be more specific than that. Good enough. I work for an attorney. That's my day job. I really like to watch TV and do nothing. And then I like to bake and cook. That's that's that's it. That's all there is to have a dog. She He's wonderful. And you also have
a significant other named Cody, who has been on my podcast and I've been on your podcast. So we're very familiar with each other at this point.
Yes, no, this is the first time we've ever spoken actually.
Yeah, I've never it's like no interactions or email, Twitter. Nope. This is just like, I just typed in a random email in Skype and just start talking.
Yeah. I've got nothing else going on. So I figured why not?
Yeah, talk to Alex who phallus is one of those afterthoughts. But anyways, before. But yes, speaking about your social media stuff. Do you have any social media links website called quote, nano hint hint podcast that you'd like to share with people?
Yes. Cody and I do a podcast called chest talk. We I don't play chess Cody plays chess with other guests or computers. And we just talk about pop culture. I'm sure he's talked about it on his episodes before. It's It's fun. It's just really chill. We just Talk to each other like we would in a normal conversation. Just we record it. That's about
it. I think I've been on it twice, I believe. Yes,
yes. And hopefully much more in the future. I had so
much fun. And every single time I got so into the conversation that I completely forgot to play chess.
yeah, it just became a podcast called talk. There's just no chest and just talk.
That's why I can't play chess while we do podcasts. Because I either get really focused on the conversation, forget to play or I get really focused on the game and wanting to win. I just don't have an opinion on anything. I never win. So but it's for the fun, but it's
a it's a wonderful podcast, I do highly recommend people to go check it out. And I'll put all the information in the link below. And actually, thanks to Brittany and Cody, they are actually patrons on my podcasts or for my podcast. So I'm gonna give them a shout out on every single episode in the show notes. If you guys want to go support them, they're wonderful people. But today, it's not about their podcast. It's about one of their wonderful hosts, Brittany. So today we're gonna be talking about baking So how did you actually get introduced to baking?
Probably when I was a lot younger, my mom started just baking simple cookies and brownies with me and I didn't really care that much, but it was fun. And then a few years back, I want to say when I was in high school, my brother's former wife invited me over to bake stuff with her at Christmas time. Just a bunch of like toffee brownies, cookies, little treats, give to our friends and family as gifts and it was probably the most fun I'd ever had baking so I continued doing it every Christmas. I didn't do it throughout the year because baking can get expensive and time consuming. But that's probably probably how I got first interested in it and kept doing it.
Do you actually remember the first thing you've ever baked and let's say the one that's like, like started at all like the one like oh my god, I love bacon. That's our baking. This is the first thing like gingerbread cookies. I don't know. Do you remember it?
I mean, the first thing I ever probably baked was a simple chocolate chip cookies with my mom but The one that was exciting to me was you could bake more than just cookies was, I think, when we made cream cheese brownies, so it's normal brownies, but you make like a fancy like cream cheese squirrel topping and it was just fun. Because you could be a little more adventurous that was adventurous to me then
actually speaking about being adventurous, are you the type of person that like just does the recipe? Or do you also like making like, Amazing Designs and like, shapes?
I am not.
I am not an artist at all. So if it looks good at all, I'm happy I don't go out over the top trying to decorate I'm not good at that. But I try to focus on the taste because that's what I know. I could get down. Have you ever tried to
decorate? You're like, you know what? Nope, this is definitely not for me.
Um, I made cupcakes. And it's funny that the episode title is about cupcakes. I hate cake and cupcakes. But I tried making cupcakes because a coworker suggested it and then I made frosting and I bought some like cake decorating tools to like, decorate them. And it was just such a
bitch I'm sorry, can I swear because we're
all here. It was a bitch.
It was a bitch I,
I made the mistake of making my frosting and then putting the frosting in the fridge so it didn't go bad because it's butter. And it just got too hard and I couldn't work with it. And I just got frustrated and I was so tired. It was a Sunday night and I just had to go to bed and go to work and I just don't have the patience to make things look good.
But like you're like you said as long as it tastes good, that's what's most important for you. Well, let's see. I'll change this to episode topic or title to a cookie a day keeps no one away. Does that work better?
I'm not picky about that. I just thought it was ironic.
I think you know, since we're friends I should have known this Come on Alex, you gotta do better. So all my shit together. So for you What would you say is the best part about baking on a personal and an emotional level?
It's a good question. It's really exciting when you know I like to bake bread a lot and bread is just like a mess of just sticky dough and then it slowly turns into this like cohesive ball and then that turns into like this really like airy piece of bread that's really exciting to watch it just transform from blob of goo to something really tasty that's probably the most exciting and the best part about it same with even if I make cupcakes it's just so weird like we're in a batter that turns into a cake I don't know I don't get the science behind it but it's really exciting to just watch it like happen in the oven.
It's almost like you know you just take what dough put it in box buckets box get hot dough go up. These yes
what is really exciting for me is I've ever seen like shoe pastry get made or like cream puffs get made?
No I haven't but I I would love to see it actually.
It's that's the most exciting one to me, because it's just like flour and water and butter. It turns into kind of like a just like a mess of something that just sticks to itself. Then you add some eggs to it and it becomes like a batter. And then you put it in the oven after you pipe it into little balls, and they puff and there's just like this hollow space inside. I don't get how it happens, but it's the most exciting thing to watch. If you ever just watch on YouTube, someone making a cream puff. It's so much fun to watch. I'm happy to do that. Does that make sense? I don't get the science but it's so much fun and that's probably the most fun thing to make.
Speaking about science and chemical reactions. Are you the type of person that follows a recipe to the tee or do you like to like try different things maybe like add an extra a egg or less egg or try almond milk instead of regular milk or tried different things on recipe.
I never take estimations. I don't understand the science behind it. So I don't feel comfortable making substitutions unless it's you know I made chocolate chip cookies this week I'm gonna use the same dough recipe and make it you know with Reese's Pieces next week or something that's about as adventure sells as I'll get. But I don't understand the science behind it to not measure my ingredients or substitute them for you know, milk or almond milk. It's too stressful. To me,
just want the cookie, you want the bakes at the end to just make you feel good. You love the journey you don't need to worry about like, I want to try a little bit of spice a little bit of this a little bit of that you just want to get to the final result. I get it again,
maybe one day when I'm a little more comfortable, but I try a lot of new things. I don't do a lot of repeats. And so if I make something a lot, maybe I'll start messing around with it once I understand like why this specific thing is happening. But I'm very, very particular. So I need to just read the whole recipe and do everything exactly the way it says. So that way if it messes up I could blame the recipe not myself.
Yeah, definitely the recipe. And then you blame the wind. You blame Cody. Exactly.
Exactly. Cody walked into
the kitchen and ruined the entire thing. It's just the aura.
Oh, Cody, we love you. We love you.
On the topic of recipes, do you prefer finding recipes online? Do you like books? like where's your way to go get new recipes.
When I first started getting seriously do it, I would just look up certain ideas I had online, try to find the best like, I don't love food blogs, but I tried to find the most well reviewed ones. But for Christmas Cody actually got me Paul Hollywood bread book, which has been a lot of fun to work with. So right now I like the books. I think the ones that are the people that are able to get themselves published probably know what they're talking about. So I trust their methods most of the time. But I'll take anything. I just want to make something I have an idea that I look for someone that made us something like it and then I'll use their recipe.
Yeah, I like that and I'm guessing you Have a lot of books. So do you plan on the future of our maybe already doing it right now but like taking parts of certain books and make your own little personal recipe books so you have everything that you prefer in one place.
I kind of do that with cooking. I'm make little note cards and I made a little recipe box for them. It takes time to copy down recipes so maybe when I'm less lazy, I'll start compiling the ones that I use a lot and super frequently into my own little book so I don't have to flip through recipes I'm never going to make to find the one I am going to make.
You know what I just came up with a wonderful stupid idea. You should make a podcast for yourself where you just recite the recipe when you listen to it while you bake.
Oh my gosh. No, but then I'd probably be going too fast or too slow and I get mad at myself and it would just be a disaster
you could you would speak to yourself in third person Brittany not put in the egg Britney, please calm down. I'm not I am calm.
I can see myself
Can Alex clean up the spaghetti you dropped on the floor? Oh, yeah, I dropped it. Alex, you're an idiot.
How did it No,
no, it's fine me, Alex, I'm not spying on you. I just know your habits. Dammit, God. Now when it comes to actual baking process, do you listen to music or you dance like what gets you into the zone of baking?
I don't dance, but I'm really clumsy. So that would just be a disaster. If I was baking and dancing, God, I will listen to music. I like watching shows and listening to podcasts while I'm baking. As long as it's something I don't have to be really focused on then. I'll put it on in the background. You know, right now I've been listening to the office ladies podcast for some office nostalgia, and rewatching bojack horseman and some shitty like procedural dramas from the mid 2000s. So those are really good things to have on in the background while I'm baking.
Well, it seems like the office pops up in my podcast a lot but I had a friend Or a guest want to know friends now who came on my podcast for burlesque? And she told me that Phyllis used to do burlesque.
Yes, I learned that from the office.
She used to be a burlesque dancer. And that's why she shimmies a lot in the office.
You I remember there's one episode where she dresses up as a burlesque costume outfit for Halloween. And also another antidote is that she actually wasn't supposed to be an actress on the show. She was a writer or part of the cast. She was the casting director. Yeah. And they just loved her energy. So it's awesome.
Yeah. And they always talk about how whenever she got to like participate in like the games they play, she was always just genuinely excited as herself Phyllis and not the character. That's awesome. That was it was really like cute. I always liked her as a person. So speaking about that, have you?
I know some people do this. Some people don't. But when you're watching a TV show, or that is not related to cooking or baking, but you saw recipe on there. You're like, Oh, I would love to try to make that. Have you ever done that?
Like it's I saw someone cooking something in the office. What do you mean? Or like? Yeah,
let's see. When was it Angela did brownies, for example, would you be like, oh, let's learn how she made those brownies. I know it's like, there's not much details like one like two minutes segment.
It sounds like it reminds me of what bingeing with babish does, where he'll take like a snippet from like a TV show or movie where they just mentioned a specific food and then he tries to recreate it. There are some when that they focused on it like Wes Anderson movie Grand Budapest Hotel, there's this pastry. I can't remember the name of it, but it was like a huge focus of the movie for some reason. And that always seemed fun to try to recreate but it's such a particular pastry I want to say it's like, like a cream puff, but like stacked and I don't have time for that. But no, I mostly get excited when I'm watching you know, like the Great British Bake Off or some cooking show. I watch people's methods and be like, Oh, I could do that. I really get excited by chopped. Hmm. When they open the recipe basket, I like to pause it and see what I would make out of it before they start saying what they're making. So not from like normal shows, but from specifically cooking and baking. That's where I get a lot of my ideas.
Yeah, I would imagine Hell's Kitchen is not one of those shows that keeps you calm, just yelling all the time. Like, Oh, God, okay, okay, I'm stressed.
That's actually what my brain is, like, while I'm baking. It's just constantly yelling. So I know it sounds weird. I it really is an enjoyable hobby, but I'm constantly like on edge. But I still enjoy
it. Don't worry, it's your competitive side. Like you got to do this. You got to finish it's pumping you up. Ah,
I'm such a perfectionist, and I need to do it right. And it needs to be amazing. And that's how I just motivate myself to get through it.
And did you ever take baking classes or would you like to take baking classes to learn new things or you're more like self taught
Mostly self taught, I always look for the experts advice. So I'll look up what Paul Hollywood says about bread. I'll look up YouTube videos about what things are supposed to look like, but I've never taken a baking class. If I ever just had enough money, I would absolutely want to go to a cooking school or baking school and learn how to do it correctly. But for now, it's just fun to try to figure it out
on my own. Yeah, and you know, it's kind of like satisfying when you achieve like, I did this on my own. Exactly. I don't know how I got here, but it's happened. Exactly.
That's how I felt the first time I made bread.
And to get there people tend to mess up every now and then right. So on that Yes. Have you ever messed up a recipe but it actually turned out to become a beautiful accident. So in other words, like you thought it was horrible, like it's gonna come out horrible, but when you taste it, you're like, Oh, it's actually good.
I wouldn't say anything turned into like a beautiful accident but like it will turn out fine. It's edible. It still tastes good. But nothing like this is amazing. I made doughnuts for the first time within the last couple of months and I messed up a couple times. And you know, it still turned out edible, you know, but it didn't. It wasn't amazing. No beautiful accidents over here. I'm not, I'm not God.
Okay, so talking about like messing up and stuff like that. Are you the one who tastes your food first? Or do you give it to somebody to taste it like Cody?
Cody doesn't really like sweets. I just need to out that. But I will taste the things I make I make him taste them. I also bring them to work and make them all be my guinea pigs. But they all love everything I make. So they don't even need to know what I messed up. They just eat it. Like they're like, oh,
he was free food. Why not?
Exactly. They're the ones that give me the ideas of what to make because they're the ones that are going to be eating it. So
I feel like you're out of your office or your work you're like having a little piece of paper like are taking down people's orders like yeah Okay, yeah, that was a side of a milkshake. Yeah. Okay, I got that. Yeah.
Kind of never no one ever gets something different than everyone else. I don't have that much time.
I want a souffle the size of Hi. Have you ever tried doing the souffle?
Um, no, I don't hate myself.
No, I'm sure they're not as bad if you just have the patience, but that's the one thing I probably always struggle with is patience.
But practice makes perfect. So I'm sure you do this for more and more time. You're like, you know what, I got this, I can do this with my eyes closed. Probably not the best idea. But in theory, like you'll you'll know, like the back of your hand. Yeah, actually knowing the back of your hand you have some tools equipment. Are you the type that just buys anything? Or do you have like these special ones like, Oh, this one means something to me like this is my special spatula. I'm not using any other special and this one.
I don't have any sentimental value on any of them. But there are some that definitely just work better for What I'm trying to do, and that varies depending on what I'm making. So it's really all about utility, then this is my spatula. This is my baking spatula. It's this is the one that'll help me accomplish what I'm trying to make with this recipe. That's really how I make my decisions. But I use my Kitchen Aid for everything. So
if that counts, my other friend who I've interviewed about baking said her KitchenAid is amazing. So I'm guessing it's like a must have for anybody who does baking correct.
If you want it to be a little bit easier, yes, but I'm completely understanding of the fact that kitchen aides are ridiculously expensive. You can get you can accomplish baking without one I don't, I don't want people to think that they have to have a Kitchen Aid or else they can't make anything. Because that's just not true. You know, people in the 1400s didn't have a Kitchen Aid. And they made bread
imagine they did in the back just like a hidden Kitchen Aid.
I would change my entire world and I would need to get a new degree.
Exactly. Let me find one in Going to museums like yeah, this was used in like the year 1000. But KitchenAid Really?
That'd be crazy. I would want to see like an ancient version of a KitchenAid it's an actual person,
just me. They just named the person Kitchen Aid.
Oh my god. I mean, that's their title. After title. Oh, God. Um, so yeah, it really does help. It makes things a lot easier. Especially I'm not gonna lie. I use it to need bread. So I don't have to need bread. I'm not very strong. But you can you can bake stuff without a KitchenAid it's possible. It just takes a little more time and patience. But if it's something you really want to do, and you don't have the money for KitchenAid don't let that stop you.
It makes me think you're talking about like tools and equipment for baking. My grandfather before he passed away. He had this spoon. He was an orthopedic surgeon but also he loved cooking and baking. But he had this wooden spoon for cooking that he used for 50 years and now it turned into a little nub and he still uses it.
That's crazy. I wonder if that will ever happen to you for maybe like a special like a little that'd be really nice. Especially might be really hard if it's a nub.
yeah, out of 10 times, how many times would you mess up a recipe?
Um, let me think about the last 10 things I've made, do some bath. Because I'm so particular I feel like it'd be two to three times, you know, a little generous with myself. Everything always tastes good. I will say, I don't always follow things to a tee where not like the basic recipe and ingredients, but you know how long I'm supposed to let something rest you know, I'm a little impatient. So it doesn't completely mess it up. But I'm counting it as a little bit of a mess up just because human nature caused me to mess up
for half a second. I just imagine you like baking some cookies. While you're out of the oven and shoving it directly in your mouth without letting it rest. There's like no, I gotta have it now and like it burns like the burns so good. Just gonna
kind of fly through. You have a camera in my kitchen.
Pretty much what happened. I mean, every time I make cookies, I need to have one I like when they're hot and like the chocolate still like melting and then your tongue.
Your tongue goes numb. Because Yeah, it's worth it. It's fine. Love your courageousness I love how are you like, let's do it. Let's go in all or nothing. I love
cookies. I need everyone to know I love cookies. It's my favorite thing to make. It's my favorite thing to eat. I love cookies.
Okay, so I have two questions on that. The first one, what is your favorite cookie?
Oh, I don't like that question.
I'm just trying to think oh, no, I wasn't prepared for the reasons and prune cookie.
No, no. Okay, so normally the most common cookie that I would say that I is my favorite is a white chocolate macadamia nut. However, I got creative one day and made a chocolate chip with Reese's Pieces one and that was pretty delicious. If you like peanut butter, it tastes like a peanut butter cup cookie. So
the sun awesome. Reese's, in my favorite Chocolate just gonna give us
a shout out. Yeah.
And the next the next question to that is, have you ever done like a giant cookie or always just small ones.
Always small ones I wanted to make a giant cookie but I know no one would eat it with me and then I would just feel terrible afterwards. And I know that it's the larger the cookie you have to adjust the baking time and it's not going to cook all the way through and I'm terrified of like over cooking part of it and under cooking part of it. So I'm just maybe one day I'll try it if I'm like having a party year entertaining guests and they all want to eat cookies. I'll make one giant cookie and put some ice cream on it.
And so you mentioned Cody doesn't necessarily like sweets but not home. Do you guys cook their bake together or do you prefer baking alone?
I prefer baking alone. I am a little controlling in at least in the kitchen. I have specific ways I like to do things and I don't bless Cody's heart he does things that So one way, I don't know if you've ever watched the bone appetit YouTube channel. No, I have not. Okay, well, one of the chef's, she's a pastry chef and she asks for help, but then people will do things not the way she would do them and she like ends up just taking over again. And that's exactly what I do. Because I'm crazy.
Have you ever baked with anybody else or just like always, like, my kitchen, my rules my, my zone, my area.
Um, when I was younger, you know, a cook with my mom or I cooked with my former sister in law. Ever since I moved out and done my own thing. I just I prefer to like, that's my time. I want everyone out of the kitchen. Let me just do this.
It's my zone. Speaking about your mom, if you don't mind me asking, have you taught your mom anything? And how's your mom taught you anything in baking?
Um, I don't think I've ever taught her anything. I don't talk to her about baking a lot, but it's a good question. I think one thing I did learn, I guess is my mom bakes more than I realized, you know, she brought bread over one day and I don't ever remember her making bread in my life, but she made some really good bread. And so I am interested in talking to her about it and maybe baking with her again, I just never really realized how much she actually bakes until recently. But it makes sense because she's the one that taught me how to bake initially.
No, no, that definitely makes sense. And maybe she has a hidden secret secret recipe book. Just wait.
Oh, yeah, sorry. I just remembered something. I did try to convert my mom into measuring her ingredients with a scale rather than in cups. You know, because she grew up in a time where you should take home economics classes and she always taught me the proper way to measure flour. I don't like measuring flour that way anymore because it's so easy to like overshoot and not get the exactly because Flower can like smush together if you don't do it right so if you just weigh it out it is a lot more precise so I'm trying to convert her over to that. So did you buy her a scale? I should I told her that they were really cheap. I don't think she bought one yet so I'll buy her one. But I'm a recent convert over into waiting my ingredients so I can't I can't falter.
No, I'm not an expert in baking but you are. Are you the type that prefers to measure in ounces or in let's say the metric system? What is your preferred because I know there's both sides.
So as of recently, I've moved over to measuring in grams. It seems to be a lot more precise. I grew up using you know, the American way of cups and tablespoons teaspoons I still use tablespoons and teaspoons but I'm trying to get away from measuring and cups just because especially with flour can be so imprecise and it can really change the way something turns out.
You know, I'm up in Canada and like the we use the Americans system while for myself for height and weight, but everything else I've used like the metric system, which I don't necessarily understand how. So now I'm trying to force myself to use a metric system for height and weight. So it's one of those weird things.
So when you bake or cook, I don't know if you bake or cook very often, I'm assuming you probably cook a lot. Do you measure ingredients by weight? Or do you measure with cups? I do
a lot of guesstimation a lot. So it looks like like one of my things. I love to create a log and I've had this debate with a friend. I don't know if it's considered baking or cooking, but making crepes
that's it Oh, that's like a hot dog a sandwich tonic kind of question.
Is it is it baking or cooking because you're mixing flour a you're making a
batter so I would call that baking because, you know, I think there's some tortillas are made on like a stovetop and I would consider that baking because it's like a bread.
So yeah, for that. Like when I first started I just did like a measured I think it had cups Cuz I didn't have teaspoons tablespoons. And then as I went along I'm like, Okay, this looks about right. Looks pretty viscous. Yeah, that's that's a good I can determine how much I'm making. Like I make a stack load but oh yeah, that's that seems good.
Oh my god. That's that's just
a few feeling for a week. But one time I did try making a crate pizza,
which was dope. How did you make a crate pizza. So you
make the crepes and then you put all the ingredients as you would for a pizza into the crepe, and then you roll it up and microwave for a little bit. So the cheese melts and just like it was anyways, isn't me just wandering off in my imagination. back
talking about food, it's totally fine.
Now for you. Do other people's opinion have an impact on you when it comes to baking?
Can you elaborate on that question?
No, that's fine. So in other words, let's say you make something and someone's like, well, I don't like this because this this or somebody gives non constructive criticism like, well, I don't like talk chocolate. You Cookies. So your cookies are horrible.
I mean, if something like that, I was like, okay, that's fine. You don't have to like chocolate chip cookies, you can be wrong. But, you know if it's something about like, Oh, well, this tastes like like a little raw, like, you know, if the something feels a little under done like I absolutely take that to heart or, you know, use it as a reminder. Okay, be patient next time and don't just take it out of the oven before it's done. But I've had very good feedback. I will say, I've been very fortunate. No one's been too harsh. But, you know, I try to just take everyone's opinions as constructive even if it's just Well, I don't really like this. Okay, that's fine. I'll try to switch it up. What do you like? It's fine.
Well, if you need an extra tester, you know, you could just send a cookie up to Canada and I'll test it for you.
It might get stale By that time, but you never know.
I will put it in a Tupperware with a piece of bread so it stays moist
and a lot of bubble wrap just to protect it.
and for you, what was your biggest challenge when you first started baking
Or I would run out of time a lot, because a baking forces you to kind of spend a good amount of time. One thing I learned when I first started is you need to read the recipe all the way through because you think, Oh, I can just make this real fast. And then I can, you know, go hang out with some friends later. Sometimes you have to let something rest for like five hours, and then you have to come back to it. So I didn't have the patience for that. So that was the biggest challenge when I first started is, you know, reading it through making sure I actually set enough time aside to accomplish what I wanted to do. And not just skipping steps or rushing It
sounds like you have everything down to a science. And on that note, so you know, more or less a science. We can say that. Yeah. So what is your current biggest challenge?
Still patience, but less so biggest challenge is kind of just the amount of space I have. I'm trying to get into some more Over ambitious recipes. I tried making puff pastry, which you know, turned out, okay, but I don't feel like I have enough space where I'm currently living to fully accomplish that. So that's the biggest challenge is, you know, there are all these things I want to make, but I know that I couldn't accomplish it with the space I have or the tools I have right now. So I need to kind of dial that back and just maybe work on perfecting the things I've already been making before I start branching out.
Actually On that note, I don't know if I already asked this, but I'll ask it again if I have. What is the one big thing that you want to make? Let's say you had unlimited tools, unlimited space, all the right equipment? What was what is the one dream thing you want to make eventually?
Oh my god, good puff pastry? No, I think it's I think it's just strudel where it's similar to a puff pastry but you roll it out. So so so thin, and it's like, you know, Don't even know how long the dough ends up being I want to say at least like 10 feet of dough. And then you like roll it around and it kind of like similar to like a croissant. So super flaky and buttery, but I don't have the time the patience the space the tools for that it, but I've watched that make it on Great British Bake Off a couple times and it just looks so good.
Is it weird that I taste it in my mouth right now? Like, yeah,
yeah, I get it. I get it completely. You're not crazy. This is a really stupid question. But is there a tool that doesn't exist? But you would like to see to help make the process easier, faster, or just better experience for you?
I remember this question from your last baking episode. And I've been thinking about it ever since you asked it and I can't think of anything. Because I feel like there are so many tools out there that I'm not even aware of that people come up with that, you know you think might be useless but end up being so helpful. They're usually the tools that have one specific purpose like a garlic crusher. You know, it's literally for one specific thing and you never need it for anything else. But I can't think of anything I liked the last person Oh yeah.
Yeah, I liked her idea of you know, like a flash kind of cooler so you can get to decorating but I also don't decorate things very well so that's not on my priorities but it's a good idea.
Yeah. And then it was a flash cooler you can actually eat it without burning your mouth after Yes, yes, exactly. I'm looking out for your safety Brittany that's all that's all Yes,
I would say maybe it already exists but attachment on the KitchenAid where wallets like mixing a dough, it can simultaneously scrape down the sides of the bowl for you because I'll try to do it while the kitchen aids going and I ended up just like hitting the attachment and just shaking everything and it freaks me out so
maybe attachment that does it for me.
I can just imagine you doing it like it's a battle. It's like a sword fight like oh my
god, I get so frustrated and I start like throwing My KitchenAid on the ground.
Now that doesn't have you and your KitchenAid have like such a close and like, chaotic relationship. I feel like it Yes.
roots. It's a beautiful relationship.
At the end. It's all about the end result. Right?
Exactly. Exactly. It takes a beating.
beating us it was like a pun for like beating eggs and stuff like that. Is that what you're doing? Oh,
What are some misconceptions about people who do baking?
I'm not sure if there are any, maybe I'm just not exposed to it. But I think at least over the past decade, the media have, you know, like, TV movies about you know, chefs and baking, you know, just kind of show that anyone can do it doesn't really matter what you're like or who you are just so I don't really know if there are any misconceptions at this point. Like, you know, like maybe 10 years ago, I would think like, oh, people would think like a guy doesn't normally bake, but no There are plenty of amazing male chefs and bakers. Or maybe either people that would think like, oh, if you bake, you probably eat all your food and you've gained so much weight like, now doesn't always mean that that. I don't know. I'd say over the past decade, just watching people fake on TV and movies or cook just shows like, there really isn't a specific type of person that does it. It could be anyone. So I'm not aware of any misconceptions.
And it's in every country around the world. Everybody bakes.
Exactly. Everyone has their own, you know, culture and specific types of baking or cooking that they do and it's so different. It's It's so exciting to learn.
Actually, speaking of that, is there any types of bakes from another country that you said, Oh, that looks cool. I'd like to give that a try.
Maybe not bake cake but I follow this chef from the bone appetit kitchen, who is Indian and makes a lot of Indian food and I've never really I didn't grow up eating a lot of Indian food, but Oh my god, I want to try making a lot of stuff she makes it look so good. Got so Indian food, I guess. Baking I can't think of anything off the top of my head at the moment. Watch you after this episode
like oh my god all these ideas Alex, why don't I tell? exactly
exactly. I can prepare for the questions he wrote the ones that are off the top of your head. I'm not quick
enough. I have a lot of top off the top of my head. Um, it's a sporadic curiosity.
You should you should interview people for a living. You should do that. If you aren't already.
I might you know, well as my job. I kind of do ask people a lot of questions, but it's not it's not a pleasant. It's not a pleasant type of questions people like to be asked, but yes, this one is a more calm, relax. Hopefully you're not too stressed.
I am constantly stressed.
And actually speaking of which has it ever stressed you out? I know. It's I feel like it's already a question. You already know the answer, but I have to ask it. Has bacon ever stressed you out?
Yeah. Yeah. But once it's All done, I feel a lot better than it was worth it.
So when you do get stressed out, what do you do? Do you just keep going out of saying I'll have to finish it or you take a step back. And you know what, I'll take a five minute break, go for a walk, relax, watch a show or do something else.
I mostly get
stressed when it's something that I have to be constantly watching over. So I can't I don't really have the time to like step back and just or else it will just ruin everything. The first time I made a pastry cream was probably really stressful for me but you have to you have to stay there you have to keep your eye on the temperature. Make sure you're taking things off the heat at the right time and you just you have to stay there It doesn't matter if you're stressed. So
I just thought of something, a type of tool that allows you like a nanny cam, but can also tell you like the progress of your puffs and your bakes and like just as temperature and just so you can like step away to go and get your dog probably shouldn't go for a walk or your dog while you're baking something but I mean like if you go into the other room you can have that if you have to go to the washroom or you know what I mean? That'd be some baby monitor
my baking. Yeah.
He called me as by a baby monitor. I think they make cameras that you can put in your oven. So that'd be fun to have. Wow. I don't know how that's possible with how hot it gets, but I'd like to like have a clearer picture What's happening? Yeah, my oven is became pretty dirty with the apartment so I can't really see through the little glass window they come with
worst case you know what you do if you need a little break, you just send Cody to look at the bakes while you take a break.
It will not do that. Because he'll be like, I don't know. It looks done. Well, you have a dog too, right? Yes.
The dog. Just take a look. I'm sure
she'll just eat it.
She'll take it out of the oven. He didn't know.
god. Cody in the dog. Just both of them.
That's just me. More or less now I'm too controlling I need to have I need to be watching it.
Alright, let's move away from stressful because this is hot. hobbies, hobbies should not be that stressful? Is this something that you'd love to share with people or want to keep it more for yourself your hobby of baking,
so I go back and forth on this a lot, you know, I don't enjoy my day job. I'll just say that. And I think sometimes it'd be so much fun to just, you know, really practice baking and maybe start selling them like farmer's markets, maybe one day if I'm feeling up to it opening a bakery, but then I don't want it to be my job, either. Because I want it to be just something I do for fun and just impress myself with every now and then instead of like, Okay, I have to wake up and do these bakes, or else, I don't have a livelihood. You know, that's the drawback.
It's kind of one of those things like you want to do to escape from reality. It was like, Alright, this is my time for me. I get it.
Yeah, it depends on the day. I Sunday isn't like yes, I want to just bake things every day and sell them or just share it with everyone or it's no I just want to do it for me. I it really changes each day.
That's good. That's good. There's a balance like one day, you can't be on top every single day. It's good to find that balance. Yeah. And do you have any word of advice for anybody who might be interested in picking up this hobby?
Um, I think I mentioned it earlier, always read the recipe before you start. Because you may think you could knock it out in like an hour, but you really have to sit there for three hours waiting for something to rest. And
you just have to, you have to read the recipe before we start.
And I've asked this question at the beginning of the episode, but I'll ask it again. Do you have any social media links websites that you would love to share with people so they can come find you
mentioned earlier? The chest talk podcast, it's mostly Cody tweeting on there. I do not, you know, I don't have any control over the social media aspects of Instagram, Twitter for that. I have personal ones that you know, I don't I post a lot of my pictures of what I baked on my Instagram. I also have a Twitter those are both at unicorn I'm sure You could link that if you wanted to Alex, I absolutely will. Alright. It's not something impressive. My Pictures aren't great. You mostly see pictures of what I baked or my dog and then my twitter i just retweet memes that's it. So if you want to follow that you can
come on people you got to give some supply.
Follow just talk,
follow everything Brittany says follow all her advice, especially following the recipe today is all about following. Okay, follow part of the recipe and then see how that turns out. Probably not good. But then the next one you'll be like alright, I should probably follow the recipe. But yeah, I'll put all that information in the link below or in the description below. So people can go check it out support you follow you and maybe get in connection maybe you and our can, you know talk about baking if you guys want to connect out No, I'm just I'm just the messenger. I'm sure she would love to get in contact with you and share some love. So professional. She's very passionate. She's extremely like I've tried her bakes are amazing. But once again, I this is not about us not about me. It's all about you. That's a lie. Last question is actually about me. What did I do that? Do you have any questions for me about baking?
Oh, um, what's the last thing you baked?
Oh, last thing I baked, I only bake crepes if it's considered baking.
I'll consider a baking.
Okay, so that's the last thing I did. I did crepes. I think I rolled it up with peanut butter and bananas. I just love peanut butter and bananas. Yeah, and I made like at least 27 crepes. And I have like the little stick like they do and then like the store is like the little wooden like thing to spread out the crepe and have a crepe pot plate kind of thing. And it just, it's it's my fun relaxing process. And I never know how many I'm gonna make which would stress you out but me I'm like, Yeah, yeah, that's it for two people. 27 grapes. That's that's reasonable, right?
I mean, I don't know exactly how many are going to yield. I just need to have all the ingredients measured accurately.
My wife always can claims that I overbuy like too much stuff to make crepes and stuff like that. I'm like, Well, you know, I'm thinking about the week. Yeah this week, because I'm the type that I can eat the same food for a long time. She's like, I can't eat it more than two days in a row kind of thing.
Yeah, I'm I don't like leftovers. So yeah, I get that.
She's not wrong. I'm wrong. I get it. I get it. I'm wrong. I'm sorry, honey,
like crepes you like crepes. And if you want to eat them every day, that's totally fine.
Probably not the healthiest thing but yeah.
Who cares? We're in quarantine, wherever you want.
Well, if this episode comes out in a few months, hopefully we're not in quarantine anymore and people are praying. And people are practicing good hygiene. This is not a announcement good people should already do this. But yeah, anyways, this is all about baking. bakes are in quarantine in the oven when they're getting prepared. And then they get quarantine in your stomach and in quarantine in the toilet. And this is just weird where I'm going with this. severely dated this episode. Yeah. So uh Yeah, there you have it another body with a hobby. Thank you so much, Britney for coming on and just listening to me rant about toilets and ovens and
thank you for having me and I hope I was there wasn't too much of vocal fry for everyone.
No, you were an amazing guests and now you've had your whole family. I say your whole family except so I had Cody, you haven't had your dog yet? I'm pretty sure that might be hard to do for this podcast. But you know, he
could just a woo at you the whole time. So how did you
get introduced? Oh, ooh. Huh. What are some misconceptions about? Oh, yeah. I hate when people think. So yeah, if you guys want to learn more about Britney, I'll put all the links in the description below. So you can go check her out and give her some give her some support. And also go check out her podcasts with Cody called chest talk. It's an awesome podcast. I appeared twice on there. And they're just they have over 200 episodes right now. You guys are just going up, aren't you?
Yeah, I think we're at 250
Oh my god. That's crazy. That's amazing.
So that's enough episodes to just get through anything. There's so much to talk about on that show. So, go give that some love. And if you'd like to be on my podcast or have any questions at all, you could send me an email at Tom if your firstname.lastname@example.org and of course, if you like the podcast, if you want to leave a review, I won't say no, reviews are good. And of course, I'm selling merch if you're interested on red bubble net as the site, it'll be in the link below. It's a bunch of toffee, time for your hobbies, stuff on stuff you didn't know you didn't need. And also, if you're interested in becoming a Patreon, like Cody and Brittany, you can do that as well. Like, they're awesome. I just can't thank you guys enough for doing that. So once again, thank you, Brittany.
No problem. Don't worry about it. Okay, well now support the community. And I'll support you
so Until the next episode,
yeah, Patreon Now,
why not? Yeah, you guys have 250 episodes, you should have a Patreon.
But like we have like two lists. Nurse
you're gonna get more I will everybody listens to this podcast go listen to just
like movies, TV shows video games. We talk about those things
a lot. What is a movie?
I don't even know. I don't have a clever comeback for
Shut up. That's the clever comeback. But yes, so Until the next episode, make some time for your hobby. Take care.