Chris: so, Hey Phil, how are you doing? Phil: Hey Chris. not too bad. It's really rainy outside this morning. It's like the perfect weather for a Tim-Tam slam. Remember those? Chris: yes. that was many years ago, but yes, I do. Gosh, it was like 20 years ago. Now Phil: Yeah. Holy smokes. Chris: in Australia. Phil: Yeah, here's a little fun fact. Chris and I met in Australia. Well, we met in Colorado Springs, but then we, went to Australia together. 20th, Holy smokes, 20 years ago. I almost can't even believe that that was some good times. Do you remember when we went to the beach? I think it was like our last day there and we got these fish and chips and we went to the beach. we were in Melbourne, Melbourne, Australia, and it was really cold outside and we were so excited. We got our fish and chips. We walked down to the beach and these seagulls like literally ripped them out of our hands. Do you remember that? Chris: I don't know if I do, but I do remember having some fantastic fish and chips down there. Phil: maybe that's because you got to have the fish and chips. I didn't. Chris: I remember one of the days we were kind of in town and we stopped by this little place then, actually. I think it was a black tip shark that they had, but they literally just flipped to the fried fish and, fries out into like a newspaper and rolled it up and handed it to you. And it was unreal. Phil: I love fish and chips. Chris: Yeah, no, it was definitely one of my favorites. it's, it's hard to, hard to turn down a good fish and chips. Phil: Yeah. Uh, but the Tim-Tam slam. it's like, there's this cookie or chocolate covered biscuit. It's like a chocolate biscuit covered in chocolate, a chocolate covered chocolate biscuit Super popular and Australia. And the Tim-Tam slam is when you bite off both ends to almost like expose the ends and make somewhat of a straw, And then you dip it inside a cup of coffee, and then you suck the coffee up through the biscuit and the whole thing just like dissolves. And you have to like throw it in your mouth before it does. And. It's really messy, but it's super fun. And I actually have a video of doing what I'm I'm totally gonna put it on our Instagram. Chris: a recent video Phil: Yeah. Yeah. We did 10, 10 slams in our house the other day. Yeah, it was Ashley's idea. It was rainy cold and she's like, let's do 10, 10 slams. So I went to a world market and bought some Tim tans and we did some slams. Chris: Yeah. I was just going to say that they've I haven't seen them at world market. Phil: It's just such a good. Good little treat. So anyways, yeah, you can, you can find that video probably on our Instagram, which is at dad's kitten, dad's kitchen co Chris: Don't don't go to dad's kid. Phil: intense kit. Chris: I haven't looked it up, but I'm pretty sure you don't want to go to dad's kitten, at least not with anybody else around. Okay. Phil: Oh, my goodness. Oh boy. This is not what we planned on talking about today. Chris: So, uh, this episode is sponsored by the SPCA. Phil: Lovely. Well done, Chris. Well done. Chris: So actually one thing I've heard is that milk. Isn't good for cats. Phil: Oh, really? For real, Chris: Yeah. I think so. I don't have a gap, but I feel like that's something that I've read. Disney has been lying to us our whole entire lives. Phil: Yeah. Like the image that I have in my mind is, Lady in the tramp and those Siamese cats like drinking their milk. We are Siamese. If you please Chris: Is that lady in the tramp? Phil: that's leading the Tran Chris: it's been so long since I've seen that movie. Phil: we actually just watched it the other day. My kids love classics. It's great. actually my, my oldest daughter, Bridgette. Her favorite movie ever is the sound of music. And her birthday is this Friday. So we asked her what kind of birthday she wanted, and she wants a sound, a music birthday party. So we're gonna make some snitzel and gonna make some sort of cake with mountains and music. And I dunno, it's going to be fun. I'm pretty happy that that's her favorite movie. She loves musicals. Yeah. Back to the cat thing. Chris: I think there's like some of those lactose and dollars potentially, which, maybe instead of, milk, they should be getting some geese. Phil: Yeah. Wait, can they butter? Just like straight out of the, wrapper out of the Chris: Well, probably not if they're lactose intolerant, but I do believe, in the process it's supposed to pull out. the lactose So If you're lactose intolerant and Ky is supposed to be okay for you. Phil: That is super interesting. And it makes me want to go back to when well, okay. Anyways, I don't have anything to say about that. That is super. That is super interesting. Chris, did you know that I used to be lactose intolerant and now I'm not. Chris: I was literally just going to ask, because we've talked about eating butter a lot lately and talked about your butter preferences. And I was just kind of having flashbacks to when that was a little bit of an issue. Phil: So I had this idea, well, I don't know if it's scientific or what, I don't know if I willed myself out of it, but it's not an allergy. It's an intolerance. And I had this idea that if we're intolerant to something, maybe it's because we're not exposed to it. And so one day, just kind of started eating more dairy, rich foods. And after a while it didn't bother me. I, I, I don't know, man. It just, it just worked. Chris: so Phil, I think, um, since we are a medical doctors, that that advice should be taken as gospel. So everybody, everybody that's lactose intolerant or has an allergy to dairy and just needs to go eat more dairy, and then there'll be fine Phil: What's going to happen to us after we published this episode done for Chris: with that fantastic advice. we could just, you know, and the episode here. I think that, that right there is just, you know, worth the couple minutes that people have wasted so far already. So yeah, Phil: Yeah. We don't really need to finish cause they're going to turn it off at this point. Chris: Yeah. So we can, we can just hang out and talk about whatever we want to now. Phil: but for those of us who have decided to continue listening, like, I don't know, me as I listened to this episode, to maybe do some show notes or whatever, I say, we keep going and we talk about What might lead a kitten to lactose intolerance? Like. Chris: well, I think one of the reasons that we wanted to talk about butter is just how often we've brought it up and brought up the fact that there are different types of butter. there is other butter than. Lando lakes and or whatever generic exists. also, margarine is not butter Phil: there's a reason it's called. I can't believe it's not butter Chris: cause it's not, Phil: flash, Walter Cronkite. It's not butter. Chris: tastes nothing like actual good butter. So, yeah, I feel, I don't know. You've, you've talked about your, uh, preferences and, inclinations toward Kerrygold. when do you feel like you discovered Kerrygold? Phil: Wow. okay. Super weird. But I think I first discovered Kara golden in The Bahamas. We went to this market that was, I mean, equivalent to a Kroger or whatever. And. everything there is like three or four times the cost. And so I, I went to get some butter and all I could find was the Kerry gold. I didn't even know what it was. it was like 12 or $13 for like this little thing of butter. And I remember having like, absolutely falling in love with it. what is this magic that is before me? We go back to the States. And I, try to like, look for Kerrygold butter. And, I honestly thought that it was so expensive, like, prepping myself to spend 12 or $13 on a stick of butter because it was that good. And then I get to the store and I'm like, Hey, wait a second. This is like the exact same price as all the other butter. it was like Christmas morning for me. And yes, I've been doing Kerrygold Irish butter ever since. It's pretty much amazing. Chris: when you're talking about enjoying Kerry gold more, you know, that that is more of a European style of butter, which is a little bit different than here in the U S and there are several, several ways that that can be different. Phil: as lame as it sounds, I think it's like a flavor profile. I think it's a little bit, it's a little bit Tang years, a little bit zest year. I mean, we often use the carrot gold for cooking, but I think, that's probably just because we're, it's all we have in the refrigerator now. in terms of cooking profiles, I don't necessarily know what the advantages are, but if we're just going to spread it on something, there's a huge difference in flavor. Chris: yeah, and I think that brings up a lot of interesting questions. I think butter is interesting in general, from what I've read, butter is a relatively modern, inclusion in a lot of cooking, just due to refrigeration and I think it's current level of inclusion in, in a lot of our food, probably has a lot to do with French cooking. but it's also kind of crazy, how much butter actually is used in restaurants on everything that they put out, it's like ridiculous. like on top of steaks, they'll just throw like a tablespoon and it, before it goes out. so I don't, I don't think that we use that much in our homes. but butter still obviously has a place. and I also think that like any ingredient it's worth thinking about, what you're using and why kind of the, the, the quality of that ingredient and not saying that you have to use, a high quality butter all the time, actually, you know, here at home. We've kind of landed on like a two better system where We do have like two different types of butter most times. and so kind of what you were getting out a little bit was, was a lot of cooking. You might not necessarily tell the difference between a higher quality, butter, you know, one that might be more of like a European style and a generic American style kind of apply a little bit of discernment Testa, you know, when we're using what, maybe, maybe one of the more distinguishing features between a European style butter and an American style is the fat content or the richness. so that, that richness on certain baked goods, that extra fat content can really, be seen at times especially with things like say a biscuit, let alone something really butter, intense, like a pastry or like a croissant or something. so yeah, it was a lot of things. Like if I'm, if I'm buttering a pan, I'm just going to use, You know, generic or something. but, if we're going to be putting it on something, like if it's part of a, a charcuterie board or if we're, you're putting it on toast I got a Sunday morning or, yeah, mostly toast. that's when we're going to be pulling out something that's, you know, has more flavor. Cause I think that's one of the things that. In actual usage is a distinguishing factor of the two, is that, butters like Kerrygold have more flavor. I feel like, and they don't just taste oily. There's there's a butter flavor there. Phil: and I feel like even just stepping back, like it really brings up some really interesting points on, why butter is used in certain things. I don't know about you, but growing up for me, like butter got such a bad rap. if you eat something that tastes really good, it became this, this metric of like, well, that must just have a ton of butter in it, or I wonder how much butter that has. Cause it's good because it's so good, you know? Chris: And you're going to get fat and die of a heart attack in like a week. Phil: Yeah. And so it was like, donate that because it has a lot of butter. Instead. Here's a fruit juice that has like a million grams of sugar. and I don't know necessarily why, because if you look at other cultures, particularly European cultures there. Still using butter quite heavily in the home. I don't know if it was like marketing that convinced Americans that butter was necessarily bad for you, but, but it doesn't have to be, and it can really do some amazing things to dishes. And so for me, I didn't, I didn't know what those things did. you know, some recipes call for a softened butter, some recipes call for. a hard cold butter and some call for just straight up melted. I always kind of wondered why, like, I didn't know necessarily what that did, but it plays a crucial role in the outcome of the dish. So it's not just for charcuterie anymore. CREs. Chris: Yeah, butter and fats in general, definitely play a key role in, in cooking across the board. But, uh, back on back on that, like sugar versus fat thing, and there's actually a really good doc out. I think it's a few years old, but it's called that sugar film and this guy really dives into, yeah, I don't know what to say about that, but. Fine. Um, he really dives into, he dives into that topic from a standpoint of, is sugar actually worse for us than fat. And, the battle between sugar and fat and in terms of, you know, general public health and, What is actually more detrimental to our health and, it's, it's super fascinating. You know, he, he talks about the history of the vilification of fat and, whether it it's conspiracy theory or not, there's some potential blame that he is laying on the sugar industry. And, then he also dives into how much sugar is in so much of the food that we eat. a lot of the food that we think of as at least like moderately healthy is actually jam packed full of sugar. So, maybe the, you know, the keto people are actually onto something where sugar. And carbs carbs that turn into sugar little worse for us than, than fat. Phil: What's the name of that food doc. Chris: film, Phil: the show notes now. Chris: it's interesting. it's it's worth watching for sure. it might make you, uh, not so hesitant to so, we do know that, you know, butter plays a pretty important role in a lot of the different things that we make in the kitchen. So, uh, Phil you'd started to mention that, there is a pretty distinct difference between, you know, the. the different States of butter as we Phil: Yeah, sure. Well, I think if, if, if we're going to start with the premise that butter isn't necessarily bad, if we can end the vilification, as you say of butter and begin to view it as something that can really add to the dish, then I think it's important to understand how it can add to the dish. Um, so I mentioned that, you know, it can be softened. It can be, it can be cold and hard, or it can be melted Particularly with baking, you know, the instructions, they're gonna tell you what to do with the butter. And I never knew why necessarily, so. I would love some feedback here, but, um, but soft butter from what I understand is, is really, used to kind of lift the, the baked good, like a soft cookie, for example, you know, if you're going to make, um, I dunno, like a. Like a soft snicker, doodle cookie. I love Snickerdoodles. They're like my all time fave. if we're gonna, if we're gonna make like a soft cookie and we want to lift that and kind of air it out, then, then softened butter is the way to go. Uh, but that is not to say that you microwave it necessarily, kind of the best way is just to leave it at room temperature for awhile. And once it hits that room temperature, then you can kind of work it into, into your batter. Cold butter. This is actually like my favorite way, to do butter because of what it actually does to the dish. So, if you're going to make biscuits or you're going to make scones, it'll often say, you know, it needs to be chilled butter. And I never, never really knew why. and unfortunately, because I never knew why I would often ignore it. And then, you know, the biscuits, I ended up making turn out to be more like a cupcake than an actual biscuit. but when you, when you have hard cold butter, it's gonna kind of like trap in. That moisture until it's it's actually baked. And then it's going to release this moisture and create almost like these flakes or these layers within the baked. Good. We'll say, we'll say the scone, for example. Chris: Yeah. Phil: But then that kind of adds the question of like, or asks the question of How do you put hard butter into the batter if you will, and there's kind of a couple of ways to do it. You, could, if you just have a, knife and a cutting board, I mean, you could, dice it into small little pieces. If you have a food processor, that's great. I've noticed that is a pretty common request and recipes. Oh, use a food processor for this. Not everybody has a food processor. but honestly, a cheese grater works amazing, kind of creates these like small little bits of butter. but then another way to use the hard butter is through a process called lane emanating. And probably the most common laminated pastry would be a croissant. Chris: yeah, it's a great process. I think technically you're talking about like a full puff pastry as, as opposed to like a rough buff, which would be like graded or chopped butter kind of incorporated into the dough. And then you get like these little air pockets, but, if for something like a croissant where you do want those full flaky layers, you would actually just take blocks of butter and form them together and literally roll them out into a sheet and place that within. Like a rolled out sheet of pastry dough and then start to fold that together. So you get these really thin layers of butter separating the layers of. Of pastry and, you know, and in a larger environment, you might use something called a sheeter that is actually going to, do that rolling out of the dough for you. but it's definitely possible to do that at home. and that's one thing where you actually do really want the butter to be cold because you don't want it to melt. cause if it melts, you lose those layers between the pastry dough. Phil: I'll include a YouTube video or something kind of. Best. Describe what laminating is to give people a visual. put that in the show notes okay, Chris, so then there are recipes that call for melted butter. And that would be mostly used in like loaves or brownies, you know, something that you, wanted to fully incorporate almost like emulsify in with the, with the DOE. But I, I didn't know this until I was kind of researching it for this episode. so I guess I'm doing it wrong, but when you have, when you have a recipe that calls for a melted butter, you should actually probably let that cool a little bit, almost a room temperature before putting it in because it might cook some of the, the ingredients, like the eggs that are in there. if you, if you poured in hot, Yeah, So I'm actually kind of excited to try vaping with melted butter, the correct way, Chris: talk about butter. Have you actually ever made butter? Phil: I've never made butter. I know it can be super easy. You don't have to have this big churn or mechanical arm to do it. I mean, you can just do it like a Mason jar thing, right. Chris: and with Thanksgiving coming up, that's kind of what it reminded me of this, but my aunt was know she was a kindergarten teacher for. For a very long time. And that's something that she always did with her kids around Thanksgiving, like her, students. And, no that ended up being something that we would do kind of when we got together with them for Thanksgiving as well. but yeah, like you said, you can, you can just use a Mason jar. You can use like a jam jar, really all you're doing is pudding heavy cream in a jar and shaking it and shaking it and shaking it. Phil: What was that? Wait, is it called like a shockwave or a shake? Weight, The shake, Chris: Yeah, Phil: You don't, you don't need to go buy a shake weight to get some definition in those arms, you can just make butter. Do you think that was invented as a joke? I can totally see people like you and me. Yeah. Chris: how do we get a commercial on the air that, you know, looks like this activity, thus, the shake weight. But yeah, no, I think that could be like a, a really fun Thanksgiving activity. I don't know why. I always remember that from being little, but, you know, being better with your kids. Phil: I'm going to do that. Chris: I think there's something cool about it. They start to see where some of their food comes from. It's Phil: Yeah. Chris: of a mystery Phil: Chris. I think we all know where food comes from. Chris: Yes. And magic grocery store elves just Phil: that's it. That's where it comes from. Okay. But no, seriously, I'm totally making butter. This Thanksgiving with the kids. It's gonna be fun. And we hope that you will too. Chris: Yes, definitely. So I think there's a world of butter out there that is worth exploring whether it's Kerrygold or other, you know, actually we've, we've been trying some other butters lately and it's crazy the variety of flavor that you can get with butter. there was a, French cultured butter that we tried. That was, you said, you said Kerrygold had a lot of flavor. this French stuff that we tried made Kerrygold almost tastes bland. It had just like such a rich buttery taste. And it was, it was kind of tangy almost, like a Go-Gurt. Type flavor. It was fantastic. Yeah, it was so good. and then we had another really good one from New Zealand actually, some grass fed New Zealand, butter. That was actually Molly's favorite. it was really so good. so yeah, I think when, when you know that butter's going to be a little more forward in a dish, I think it's worth thinking about the quality of the ingredients that you're using. it doesn't always hit. Ended up being that much more expensive. Obviously there are some, but some like Kerrygold are really not that much more than your sticks of whatever American, generic stuff you're getting. I guess, worth, worth exploring a little bit. so SFL, when somebody is going to send some photos of whatever they're doing in the kitchen with their, family or for their family, Phil: Oh, I'm so glad you asked Chris because we started a hashtag. So hashtag dad's kitchen cooks tag that, and the photos that you sent over either on Facebook or Instagram and it'll, it'll help us identify that. And then we'll, totally reshare it. we are of the ilk that shares photos. Chris: Yeah. And that's dad's kitchen cooks, not dad's kitten cooks. I don't have a cat, but if I did, I would a hundred percent start that hashtag Phil: boy. Yeah. Like I could totally see our wives satirizing Chris: I think, I think we should. We should, we shouldn't create the dads kitten cooks Instagram account. Phil: what if that ends up being bigger than actual dad's kitchen? Like what if the satire then people will think that dad's kitchen is just the satire of dad's kitten and be like, who are these guys actually reminds me? do you not Michael Jackson song? I'm going to sound stupid. Cause I think, I can't think of the name of it. It's like, duh, duh, duh dun dun dun dun dun dun dun dun. Chris: Smith, criminal Phil: Yeah. Thank you. Smooth criminal. there is, there's another band, like 2002, 2003. That, that covered alien ant farm. Yeah, man. You're on fire today. So alien farm covered that song. And I remember I was at this, like homecoming dance or something in high school and. Michael Jackson's version came on. And I remember hearing someone over my shoulder say something like, what is this? Is this like Michael Jackson trying to cover alien farm or something. Sounds so stupid. Yeah. So anyways, we're the, we're the Michael Jackson trying to be dad's kitten. So. Yeah. Okay. But no seriously, tag us with the hashtag dad's kitchen cooks. So we can, we can build tribes. Chris a tribal. I got nothing Chris: Cool. Yeah, make some toast with some butter. Phil: All right later, Gator.