Chris: Hey Phil. Phil: Hey, Chris. Chris: How are you doing? Phil: I'm. Okay. I think anybody who has ever listened to this show knows that the last couple of episodes. I've had some issues with my audio. So I've been fixing it. I've been working on it because what is the theme of dad's kitchen? It's it's to work on yourself. it's to try to be better. And I don't know if you can tell, but I'm in what I like to call a cosmic Tesseract of a sound booth. Chris: You probably need a picture of that up so that other people could see it. Phil: This is pretty rad. Okay. Let's try to do a selfie. It's really bright. Let's see. Oh yeah, this is way better. This is the best photo ever. Here we go. That look on your face. You hate me for that I think we finally got this thing figured out, but I would really like to know from the listeners how's my audio how's feels audio. Is it even remotely close to Chris's audio? Or are we going backwards? We need to know these things. We need to know these things. Chris: Yeah, we just try every episode to make it better. Eventually it will be okay. Eventually we'll, kind of seem like we know Phil: yeah, I think so. Chris: years, years Phil: Cut me saying, I think so I've said that so many times I've noticed. Chris: yeah. Phil: Do you have a little tick that you say a lot, do you think, Chris: You know, Phil: know, Chris: we've, say, you know, in like a lot. Phil: Okay. We can get better at that. We can do better than that. Chris: Yes, we can. Phil: sign interstellar, stellar. Yeah. Chris: Uh, yes, it has been a very long time, but Phil: Did you like it? Chris: I do remember enjoying it. Phil: Okay. Chris: How does he feel about it? But again has been, it's been long enough that I don't really remember, but yeah, I remember thinking it was, it was good. I don't think it was life changing, but Phil: I think my. Recollection of the movie is probably a little stronger than yours Chris: Cause he just watched it last night. Phil: now. It's, it's been a while, but I love the movie. I absolutely loved that movie. And you might recall he's he's in a cosmic Tesseract towards the end and he can't get out of, and that's kind of how I feel right now in my new sound booth. Cause it's. cubular yeah, it's like another dimension. It's almost like I can, I can see the future a little bit. And it's bright, Chris. I like what I'm seeing here. Chris: I think that's your new lamp, actually, Phil: It's actually really warm. I hope it doesn't set this place on fire. Ooh, that thing's hot to the Chris: what kind of lamp is that? Phil: It's just a little clip lamp that I found on Amazon. It was like $9. It is a little bright in my eyes. I thought about putting it behind me so that it wouldn't blind me, but then I was afraid to cast some shadows. You wouldn't be able to see this mug. Chris: unless you had some like white foam core in front of you, you could bounce the light into that. Phil: Do you just want to come over and show me? Okay. Chris: Sure. Phil: while you're figuring that out. Do you want to maybe make some pain, Purdue? Chris: yeah, yeah. Uh, I think it sounds good. I very much enjoy that type of breakfast breakfast in general. And if it's, if it's a breakfast food, I mean, Phil: Well, and it's not just a breakfast food, it's a Christmas food. It doesn't maybe necessarily have to be, but. Pain Purdue is kind of a fancy word for French toast and there's like maybe some minor differences, but by and large it's French toast. Why is it a Christmas food? Because it uses nutmeg. At least the recipe that I use uses nutmeg and not mag. Am I right now? Meg is so good. So Christmasy. Chris: is it kind of like a Christmas food and the way that die hard is a Christmas Phil: Nah. Nah, I got Tomi. PLA what is it? negativity Plaza. Chris: tangentially related. Phil: It's a Christmas food because it's I dunno. I got nothing. Chris: Flavors not Meg is a holiday festive flavor. I think Phil: and I don't know if I'm quite prepared to ground my own nutmeg quite yet. I want to get there, but now I just bought some ground nutmeg from the store and I'm going to use it on this delicious pain Purdue Chris: nice. I am looking forward to seeing how you go about that process, Phil. Because it's, it's something simple, but I think we all probably have our own, uh, variations and takes on it. Phil: you know, and one of the things with the show is that there's a lot of things I don't. Feel super comfortable with yet, but there might be a handful of things that I'm pretty confident. I know exactly what I'm doing and not to brag or anything, but this is a pretty good rendition of French toast. So I think I know what I'm doing. We'll see you let me know. Phil: Let's see. What should we do first? The cool thing about this recipe is that it's so flipping easy and the way this particular pain Purdue is made, it seems super gourmet and it's not. did you, did you grow up with a lot of French toast? As a kid. Chris: We did. Yeah. Beth, my mom and my grandmother had their own versions. definitely some, some difference in the two, but it was, it was a favorite of mine growing up. so Phil, what, would you say that the distinction between, you know, just your average run of the mill of French toast and pain Purdue actually is, Phil: Other than a super fancy sounding vernacular. Chris: which might be enough in and of itself, honestly. Phil: I think so probably, probably not though. There's gotta be something more to it now. I think. If I'm not mistaken, French toast, you know, you can really just use any type of bread. if you have pumpernickel or rye or some sort of unleavened, it doesn't matter. Throw it in there. Slap some egg sauce on top. It's gone. Yeah, sure. Why not? It's got a flower in there. Chris: it's Phil: Some sort of yeast maybe. Chris: Yeah. Phil: uh, take, take some bread, dip it in it mixture and throw it on the grill. French toast, but pain Purdue. On the other hand, I think probably is a little more specific on what type of bread, perhaps a French beget, maybe some sort of brioche or in my case, I'm using an egg challah, which is so good. It's like a little bit of sweet, I also just look how beautiful is like the way of braids together. You know, the first time I ever had pain Purdue to my knowledge was in new Orleans during a jazz festival, Ashley and I went out to this little breakfast place. I think it was called the Stanley and we ordered pain. Purdue, not fully understanding what it was, and this is breakfast. It comes basically French toast on a French beget with a huge scoop of vanilla bean ice cream on top. It was so tasty and. Thus began my love affair with pain Purdue, the proper way. So found this really good recipe. It's honestly, Chris, not, not that fancy of a recipe. It's from food network. And, um, they just, they, they nail it. So I've been making it this way ever since. it's, it's pretty simple, but there is kind of like this hidden ingredient and a good pain Purdue. and it's not Meg. So I don't know about you. If, if you're a French toast or if you're paying Purdue is just like really heavy on the cinnamon or maybe, maybe it had vanilla in there or quite possibly Chris, it could have just been really eggy. Have you ever had a French toast? Just like super, super Aggie. That was like scrambled eggs on top of here Chris: Yeah. Yeah, I have, I have, this is not my favorite. I think I like mine a little bit more creamy on the customer side of things, but, I definitely grew up more in the vanilla with like a dusting of cinnamon camp. Phil: There you go. Okay. Well, You're in for a treat. So basically just a little bit of cinnamon, not too much, a little bit of nutmeg and then about a tablespoon or two of sugar and mix that all up. That's our dry mixture. And then for our egg custard, if you will, we have like three or four eggs and then those are beat together really, really rigorously. almost like, okay, Chris, we've used the word emulsify. Probably half a dozen times so far on the show. What do you, what do you think that means? I mean, I'm genuinely curious to what you think of all suffocation is. Chris: when I think of a, um, almost a vacation, I think of, the coming together of, kind of like a, heterogeneous mixture into a homogeneous mixture Phil: Okay. I like that. Well, and like when you beat your eggs together, and then you, you dip your, your toast or your bread to make the French toast into the eggs. What I've noticed is that if you don't beat the eggs enough, then you get kind of like this membraney division of yolk and whites together. On the bread. And then that's when you get like, almost like a, an Aggie finish and that's not what we want. We don't want an Aggie finish. So you just have to beat the eggs a lot. And honestly, you'll just notice a huge difference. Like you want it to be kind of like that custard. So we beat the eggs a bunch basically to the point where there's maybe some bubbles in the eggs. Like when you, when you. Start to get a little bit of a foam. So that's what I've done. and then right now I'm just pouring in about a quarter cup of milk mix that together, pretty simple. And that's our web mixture. So there you go. You've got a dry mixture, a wet mixture, and then I use this a Pyrex pie dish, and I just blend the two. That's it drop or two of vanilla. And then Chris, I'm. Using probably my favorite piece of cookware which is a cast iron skillet. Yeah. Super simple. A mountain, some butter in the pan, I've got my skillet heated out. Butter's melted and I've thrown a couple slices of the egg challah in there, and that is it. Man. Let that Brown up a good bit. Just kind of like very briefly dipped in the egg mixture. So it's. It's not a soupy bread. We don't want that. that would not be Chris: So what's your ideal texture of French toast Phil: Yeah. So I like a little bit of a crisp on the outside and then just like super soft and delicate on the inside, but not soft because it's soggy. We don't want that. Yeah. Fluffy. Chris: I don't know if that's a good word. The fluffy fish test. I Phil: fluffy, finish it off with some ice cream. So good. Chris: we actually do have ice cream. We've got, uh, the super airy one. Phil: I've never heard ice cream described that way. Chris: it's, it's fluffy ice cream, so fluffy ice cream cannot remember the name of it. Phil: Oh yeah. Tell them it's good. I like their cheeses. Chris: it's fluffy. If you haven't had their, their vanilla ice cream it's especially once you let it sit out and, uh, soften a bit. It's definitely fluffy. toast, Phil: that sounds wonderful. Chris: breakfast, Phil: That sounds really, really good. Chris: get a fluffy element with your fluffy French toast. Fluffy ice cream. you feel about ice cream on omelets? Phil: I mean, I can't imagine a world ever putting ice cream on an omelet. But I'm sure after trying it for the first time, I can't imagine a world not having ice cream on novel. Well, and we've already talked about how you don't have to have breakfast foods for breakfast, so you could just have a bunch of ice cream. There you go. Chris: kitchen. Phil: Oh, man, this is looking so good. One quick flip in the skillet. Chris: So Phil, why do you pick things that aren't loud? I feel like every, every time I'm making something, it's just so fricking loud. Phil: I don't know. I think I just pick things that I like. Chris: sorry. I like Phil: I think my voice is loud enough that I don't, I don't need anything else loud in my life. I tend to tend to have a little bit of an obtuse personality, the cute little ride grin that you have going on over there. Chris: I was waiting for that. feel like our podcasts could use touch more dad joke in fusion. I mean, scrambled excellence is still one of our, uh, Phil: Well sometimes like I have these great ideas for puns just in daily life. And then as soon as I turn on the mic, mind just turns to scrambled eggs. Chris: I think you need a pun journal, Phil: Yeah, that's a good idea. Like a leather bound pun journal. Chris: Sounds like a fantastic idea to me. Phil: That sounds like a merchandising idea for dad's kitchen. Speaking of merchandising, I've got some ideas. I think we need some aprons. And it can make a great father's day gift. I would say Christmas, but basically in a week or two Chris: towel, Like like a dad's kitchen side towel. Phil: such a good idea. Chris: very much enjoy having a side towel with me when I'm cooking. So that's just why I said that because I would love that. Phil: I burned my French toast. Got talking about merchandising. There we go. Yeah. I usually cook things low and slow and that might have something to do with the lack of sizzle. But even, so I still burned my French toast because I was talking about merchandising. I don't know if you can see this. Chris: Oh, that's, Phil: good on that side. Chris: That looks Phil: It's burned on that Chris: Uh, the idea that Phil: Okay. Here we go. Chris: had dinner yet, so, and the verdict, Phil: Really freaking hot. That's pretty good. Just a hint of cinnamon. You don't need a whole lot Chris: Saturday morning now. Phil: blowing your family to mind. Chris: that's definitely on the agenda. Writing it in Phil: Okay, well, Chris: good stuff. Phil: pain Purdue. Chris: toast, the toasty toast, fluffy, fluffy, fluffy toast Phil: And one more thing to add this egg mixture slash custard can keep in the refrigerator for a day or two. So I'm actually going to save this mixture for tomorrow morning and I'm going to blow their mind with some delicious pain Purdue and they won't even see it coming. Chris: Nice. Phil: Boo-yah all right. You bet Chris. Phil: Okay, Chris, I looked up the definition for emulsification on urban dictionary. Chris: do you, can we, can we go into that? Phil: Yeah, no, that's fine. It's it's good. It's good. It's entertaining if anything, but it's clean. Okay. So Emulsion is the collective noun for a group of pharmacists, a minimum of three or four pharmacists must be present to qualify. Chris: so what's emulsification. Phil: I'm not really sure what that means, but I like their example. Okay. At least I think I like their example. Here we go. I approached a group of young professionals wearing white coats, huddled beside a free blood pressure screening sign and asked, Hey, are y'all doctors? A handsome young man with a host of embroidered on his left breast replied. No, we are an emulsion of pharmacists, not harm assists. So there you go. I don't really know what that means, but urban dictionary. Chris: Little, a little digging doctors, I guess. Phil: So that's obviously what we're talking about when we. When you talk about, you know, the, the blending of ingredients in a recipe it's it's pharmacology one-on-one, Chris: Yup. Uh, I sad your French test enough. Phil: Well, it was pretty good. One thing I might encourage our listeners to do. And in, so doing encourage myself to do is make like one or two slices of the French toast or the pane Purdue. And then taste it. Like don't make the whole batch, just, just make one or two and then see how it goes. Because in my case, I noticed that I needed to add a little more vanilla and you know, it's okay to pace yourself. It's okay to trust your palette, whether you like it, or you don't like it, maybe bring your family and Hey, what are you, what do you think this needs? If anything, and then go from there. So be adventurous, you know, if you, if you think you're. Pain Purdue needs a little bit of pepper. Uh, you might be crazy, but go with it. Why not? Chris: I'm gonna let you try that one out. but I think there's something really great there. And we've talked about this before taste, as you go. I know I'm not always the best at that. And so it's definitely great to have that reminder that's something that I should be doing more of. And I try, I try fail, trying to get better, but I am. looking forward to trying the nutmeg and, uh, some French toast though. It sounds pretty good. Phil: Life-changing yeah, it's the hidden ingredient. Chris: So I think I'm gonna have to audition that, this weekend. it might actually just turn into like a Saturday of cooking. We've had some, uh, beef, short ribs, and I saw a really good recipe for like a wine braised beef, short rib. So I think we're going to do that and some pillows, maybe we'll just give this. Take on the pain Perdu go in the morning and maybe try it out for, for Christmas morning. See if it, uh, can be added to the, the Christmas morning rotation of, breakfast foods. Phil: What's involved in that, like what's in your rotation, what's in your arsenal of Christmas morning Chris: well that was exactly where I was thinking that we could go with this. Christmas morning now is different than growing up. I think, we didn't necessarily have anything over the top growing up. It was like French toast or waffles, maybe pancakes, Bacon's fruit, I think Molly and I were still trying to figure out what our thing is. Although on our honeymoon, we stayed at this place called Ellenboro park and they had just the most amazing like English breakfast. And we've kind of pulled some elements of that. And so it's evolving a little bit, but it, it often involves Actually oatmeal, like steel cutouts, uh, stewed fruits bacon. Phil: I saw a really great tweet the other day by Conan, you know, go Conan O'Brien. He said, you know, there's a really great publicist steel cut outs. I got a kick out of it. Well just because still cut out. It's like everybody talks about them. They're on the menu. they're supposed to be really fancy. I mean, it's just another kind of oatmeal. Chris: M Phil. I enjoy the Phil: They're not bad. They're not bad. Chris: Yeah. I go through phases. Phil: They're like little beebees Chris: it's an interesting texture, honestly. I think for me, like Christmas, morning, breakfast is almost more about the smell than anything the smell of stewed fruit and bacon, and especially a fire. If you have a fireplace, there's just something super cozy and warm about it that I love. And so that that's part of the tradition, I guess we're developing still I dunno, really like and kind of gravitate towards, you know, partly because it does, it does remind me of our honeymoon a little bit and there are great feelings associated with some of those smells. So what about, what about you guys? Have you kind of landed on a tradition of your own or is it kinda different every year? Phil: Yeah, so going back a little bit to, when we talked about our Thanksgiving traditions, you know, for me, I just had a lot of different. Looking Christmas mornings. family's divorced when I was little, so I'd kind of go back and forth and dad did things one way and my mom did things another. so for me, like the most memorable Christmases have been just with my wife and because we've created our own traditions. And I think that's what I love so much about like when you, when you find your. Soulmate we'll call it, you know, you're when you find your partner or whatever, uh, the one you love, the people you want to spend the rest of your life with you, you can kind of like rewrite your own story. And it's your narrative, you know? it's, you're a blank slate. And so one of the things that we've done, which. Neither of us did growing up was, we'll, we'll make cinnamon rolls on Christmas morning. And usually Ashley tries a new recipe every year. It's just like one that she's found recently. That looks cool. And so it's like, you know, they're not the same cinnamon rolls. And I think I look forward to that, like, what are they going to be like this year? You know, are they going to be more doughy? Are they gonna be, you know, more pillowy or are they going to, uh, Hi. Yes. Yes. That's the word. Okay. We're going to do that this year. Oh, I'm in, in like Flynn. That's going to be so good. but uh, yeah, like that's, that's our thing. A cinnamon rolls on Christmas morning. And then, uh, one thing that we've brought in with it recently is we'll make Bellinis Chris: cinnamon rolls and Blaney's seventh grade. Phil: Cinnamon rolls Bellinis. And I just had this really great show idea. We actually talked about this probably a year ago. We should do a show in cocktails. Chris: cocktails Phil: This is dad's kitchen. It's not little kid's kitchen. Chris: I'm in. Heck yeah, Phil: some adult beverages on the Chris: I would very much enjoy that. well, thank you for sharing your, uh, secret ingredient there. I definitely am looking forward to trying that one out because it's been a while since I've had a good French toast or pain, Purdue, we've been a little more into waffles lately. Phil: think of it as not Meg with French toast. Cause it's really all about the nutmeg. Like, Hey, do you want to have you just want to make some nutmeg? Like you want to make some nutmeg this morning? Yeah. Let's make some nutmeg shew with how about some French toast and it's good stuff. I love it. All right, dude. Well, good. Can talk. See ya, Chris. Thanks. Bye.