Podcasts about easy bake

Bex Scott introduces us to an article from ClickAmericana.com all about gadgets and kitchen appliances from the 60s. She opens with a story about her finds from a recent Value Village thrifting trip that got her thinking about the sorts of small appliances she often finds there. What kind of futuristic ideas in kitchen gadgetry did the 1960s produce? And how did they advertise these new products? Join Bex to find out. From wall and under counter mounted can openers to bun warmers and toaster ovens, it's all here. The article features stunning images of the retro ads complete with color photos. Follow along with Bex as she learns which meat grinder can also grind hard almonds, the five good reasons for owning a General Electric rotisserie oven, and how 60s visionaries combined a portable mixer with a knife sharpener for the sake of convenience. Do you remember Presto coffee makers in white? Did you have a Redi-Oven? This episode will either make you scratch your head over the idea of owning an avocado colored blender or take you down memory lane with a Salton bun warmer.Resources discussed in this episode:Mid Century Show and Sale in Calgary, AB - April 12, 2025“1960s gadgets & small kitchen appliances made life a little easier” on ClickAmericana.com—Contact Rebecca Scott | Pyrex With Bex: Website: PyrexWithBex.comInstagram: @pyrexwithbex— TranscriptBex Scott: [00:00:02] Hey everybody, it's Bex Scott and welcome to the Pyrex with Bex podcast, where you guessed it, I talk about vintage Pyrex, but also all things vintage housewares. I'll take you on my latest thrifting adventures, talk about reselling, chat with other enthusiasts about their collections, and learn about a bunch of really awesome items from the past. Subscribe now on Apple, Spotify, or wherever you love listening to podcasts so you don't miss a beat. Everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. I wanted to start off this episode with a little Value Village thrift store adventure. So I went into town with my husband and our daughter. Of course, she fell asleep on the way in. We were running some errands and we had some time to kill, so I asked Rob, my husband, if we could stop at Value Village and he said sure. So I let him stay in the car with our daughter, and I ran in to do a quick little ten minute run around the store, see if anything good was there. And lately Value Village hasn't been that great. There's been a lot of just broken things or missing pieces to things that I found. Today was a decent day, so there were some pretty beat up Pyrex. There was a Woodland Cinderella set, only three of the dishes, and it was priced at $35. It had some damage on the largest bowl, and I did consider it for a second, but I just couldn't justify paying $35 for that and the condition that it was in. Bex Scott: [00:01:47] I also found a Homestead 403 mixing bowl that had been through years of dishwasher use, and they wanted $15 for it. And another primary set, blue 401. They wanted $6 for it and it was missing a lot of its color. So that was a bit of what I found today. That was a disappointment. I did, however, find six mugs from the Spring Blossom Tabletopware coordinates set. These are the nine ounce mugs that were sold in sets of four, and I found six in this pattern. So I picked them up and they were a great price. I was a bit sad though because I found them, I grabbed them and then I walked down to the other aisle and this little girl looked at me and I gave her a smile. I thought she was just being friendly, but then I heard her say, hey mom, I just saw somebody take those green flower mugs. And the mom said, don't worry, we left them there for a reason. And I felt so bad because this little girl obviously wanted to take these mugs home, but the mom was set on her not having them for some reason, probably because they didn't need six vintage mugs in their house for their kids to use. But I hope she knows that they're going to a good home. Bex Scott: [00:03:13] I also found this amazing enamel fondue set in like a mustardy color with little flowers all over it, and it came with, I think it was six melamine divided plates and four forks with different colored plastic handles. That whole set is going to be in an upcoming mid-century modern show that I have a booth at in Calgary. It is my very first show that I'm ever doing. I have a ten by ten booth, three tables, so I'm excited to be thrifting to find some pieces that I can put in that show. If any of you are in Calgary and you hear this episode before I go to the show, it's April 12th, 2025, so you can catch me there and come and see some of the awesome pieces of Pyrex that I'm going to have there, and just other, other things that I have found over the last year or so. Going to Value Village today kind of brings me to my episode, where I always go down the appliance section, and I never expect to find anything in this section. It's usually a bunch of really beat up, lately it's been donut makers, those little instant donut makers or cake pop makers, so nothing really great in vintage, but it got me thinking about kind of the small kitchen appliances that people used in their home in the 1960s. Bex Scott: [00:04:47] So I was doing some research and I came across this really great article in, the websites called Click Americana.Com. So go to my show notes and navigate to this article. It's called 1960s Gadgets and Small Kitchen Appliances Made Life a Little Easier, and this episode is going to be a bit of a read through the article and take you through it, but I want you to make sure that you see these photos, because a lot of them are clips taken from old catalogs and magazines, and it'll give you a really great idea of the pieces and the appliances that they had in their kitchens. And a lot of these I have seen at Value Village before, and other thrift stores, and some of them I even have in my basement right now waiting to be sold. So it's kind of a bit of an educational episode and a fun little show and tell as well. Bex Scott: [00:05:40] So the first one we have is the retro wall-mounted manual can opener by Can-O-Mat. And this is from the 1960s, and the ad shows a little lady in the reflection of the can opener opening her can and it says most beautiful can opener made. Its clean, uncluttered beauty tells you Can-O-Mat is a masterpiece of mechanical simplicity. No levers, gadgets, wires or motors, just the easy turn of a single handle opens any can, any size, any shape. Leaves a smooth, safe drinking cup edge. That's why you'll find Can-O-Mat in most kitchens, where quiet, good taste and smooth efficiency are happily wedded. Any wonder its first choice of millions of style conscious homemakers? I struggle with can openers, all of the modern ones. I think they're terrible. I have trouble figuring out how to use them, and half the time they don't even cut properly. So it kind of has me thinking that I should be looking for one of these in the stores when I'm out and about. Bex Scott: [00:06:42] Next up we have the Oster electric meat grinder. It's called the Electric Power Unit. It sits on your countertop and it says versatile and powerful, Oster electric meat grinder slices through foods without tearing, bruising, or mashing. That sounds kind of gross. Speedily and effortlessly grinds all foods from toughest meats to the most delicate vegetables. Even grinds hard almonds. New economies, better meals, and far more pleasure in food preparation are yours every day from the very first day you own the Oster electric meat grinder. I don't know about you guys, but I find a lot of meat grinder parts when I'm shopping or when I've bought a lot at an estate sale or in an auction. They are never complete. I would love to be able to test out one of these meat grinders, but so far I haven't come across one that's a full unit. Bex Scott: [00:07:39] Next up we have the vintage General Electric rotisserie oven. This is really cute, it's a little countertop rotisserie oven and it says five good reasons for owning a General Electric rotisserie oven, in brackets, even if you have a good range oven. Number one is the rotisserie infrared broiler precision oven does so much more than an ordinary rotisserie. Does as many things, in fact, as an expensive range oven, and has range oven accuracy. Number two infrared broiling seals in the natural juices for best ever steaks and seafood. Brown and crusty outside. Delectable inside. Number three bake without heating up the kitchen. Separate baking element on bottom. Thermostatic heat control assure perfect cakes, breads, fancy desserts. Tilt top lid closes completely for baking. Glass window lets you peek in. This is like a fancy Easy-Bake oven. And then there's a picture. It kind of looks like a cat litter box with a lid on the top. Number four it has automatic push button controls. And number five, it's portable. You can cook anywhere with the General Electric rotisserie oven. That's pretty handy. You can take it to your friends houses. You could even cook in the parking lot if you have an outlet. Imagine taking this to a tailgate party. You just pull up your vintage rotisserie oven and put it on your tailgate. I would do that. Bex Scott: [00:09:07] Next up we have a waffle maker and it says makes four big waffles at a time. General Electric Sandwich Grill and Waffle Iron has reversible grids that make delicious pancakes too. Grills sandwiches, bacon, and eggs. This is one that we have a ton of modern equivalents of this, so it looks pretty similar to what we have now. I have a waffle maker, but it's a tiny one, but I can see how this would be awesome. It is massive. Next up is something that I see a lot of in the thrift stores. We have the vintage GE Stainless Steel automatic coffee maker, and this one is from 1961 and it has a cute little Christmas background. But I find that these vintage coffee makers make amazing coffee, and I've had many of them over the years where we've brewed our coffee in them, and it just tastes so much better than drinking from a Keurig or a Nespresso pod. Next, we have the front loading Toast-R-Oven toaster oven. So it's spelled toast with an R in the middle, and it has a pretty funny description. It says, hands the toast to you, no digging. Toasts all breads, any shape, top browns muffins, grilled cheese sandwiches. Bakes too, frozen desserts, meat pies, even meatloaf. And it is essentially just a countertop toaster oven. That's what it is. I always wanted a toaster oven as a kid because I remember my grandparents having one, and the toast comes out so nice in these toaster ovens. This might be a bad episode for me, because now I'm thinking of all the different things that I should be buying and my family will love me for having no kitchen counter space after I go out and hunt for all these pieces. Bex Scott: [00:11:05] Okay, next we have beats, whips, mixes, drinks, sharpens knives too. This is from 1961 and this is the General Electric portable mixer. Though it's only two and three quarter pounds, it's extra thorough with batters, extra gentle with sauces, extra marvelous with meringues. A free drink mixer fixes drinks in a whirl. This is a tongue twister. Remove beaters and plug in an optional accessory that sharpens knives. I've never seen one of these. Easily and safely. See the portable mixer in white, yellow, pink, and turquoise. Oh, those are some good colors. I would pick pink. At your General Electric dealers. It's very interesting actually. So you take off the beaters and then you can use it as the knife sharpener, or you can whip things up if you put the beaters back in. Okay, next we have the Salton Hotray appliance. I have sold so many of these hotrays. I've gifted them to my mother in law. And I have a few still in my basement. These ones are from 1962, and I find them almost every time I go to Value Village. And it's always fun to see which kind, because the top of them is always a different pattern. There's some pretty ones with flowers, there's some with just funky abstract designs. But it says here that it protects your dinner after you've cooked it. It can do this because the temperature of its radiant heat glass panel is thermostatically controlled to a point right under the cooking point. Thus, the food on it neither continues to cook nor to stand around growing cold. This means that those late coming husbands and extra drink guests will no longer pay the price of an overcooked and dried out dinner. And when dinner is finally served, hotray will put an end to your jumping up and down from the table. You just put the entire dinner on hotray, put hotray on the dining table, and serve from there. First will taste like firsts and seconds will taste as good as first. Of course, there's much more to Salton Hotray. Find me on Instagram and let me know, Did you guys use hotrays growing up? Do you still use hotrays? Do you like them? What are your thoughts? Bex Scott: [00:13:19] Next up we have the automatic can opener kitchen gadget from 1961, and I'm pretty sure this is one that my grandparents had, and they mounted it to the underside of their kitchen cabinet. I remember this growing up vividly. It says it removes or hinges the lid quickly, cleanly, with no jagged edges. Magnet holds lid away from food, mounts on wall or optional counter stand. Next, we have a whole variety of vintage toasters from 1963. So we've got the GE Toast-R-Oven. We have the Two Slice that gives you nine shades of toast. We have the Dominion Four Slicer, ideal for big families, toasts 1 to 4 slices at a time, pops them up high, gives perfect results automatically. And it's chrome. We have the GE High Lift. Pops bread extra high, has easy to read control for light, dark or nine shades between. We have your Flip-Door toaster. It has a tray attached. Just flip doors, toast turns automatically, in a walnut trim. And then last we have the Toastmaster Sovereign. Has new controls up front. New concave design. Silent timer assures perfect shade of toast every single time. Bex Scott: [00:14:36] Next up we have kitchen cooking and heating small appliances from 1963. We've got the Hand Mixer. Hangs on wall, has giant beaters and three speeds. The Toastmaster Portable Mixer has three speeds removable, cord. The Salton Gourmet Hotray. We have the Rotisserie Broiler, the 2-Burner Hotplate, the 1-Burner Hotplate, the Sunbeam Electric Frypan. It's completely immersible. Jumbo 12" Electric Skillet is automatic and washable. The Electric Buffet Server gives low heat, holds two quarts, and the Corning 10" Electric Skillet goes under broiler, yet on matching base, it bakes, stews and fries. And they have a little Corning blue cornflower on top of that guy. Bex Scott: [00:15:28] The low silhouette blender. This one my grandparents also had, and it has the super dangerous looking like machete knife little blade in the bottom of it that I always got scared of when I was washing it. It doesn't have anything to say about it. It's pretty self-explanatory. Low, off, or high, that's about it. Vintage Presto coffee pots in white and black. These are really cool looking, they're actually, they look kind of atomic, kind of space age. And it says, does anyone on your street have the white one yet? Pardon us, but we do make a perfectly wonderful coffee maker. It's the one on the left in stainless steel with rich, glossy black trim, fully automatic. It brews a cup a minute of marvelous coffee and keeps it hot. The open spout means easy pouring, easy cleaning too, because it won't trap bitter oils in residues, and you can dunk the entire coffee maker without a worry. Families who live with it every day just love it. Still, we've had a mild but steady clamor, it wasn't a complaint, but a question. People kept asking why not make it white? Most people like the black one, we said. We might not have the volume and weight for mass production, we said. We might have to price it higher and then nobody would buy it. This is all in a magazine ad, just so you guys know. So we made the white one anyway, it's the one on the right. It makes wonderful coffee the same as the black one. It does cost a few pennies more, but now you have a choice. This is a crazy ad. We don't think you'll have trouble finding a black Presto on your street, but if you hurry, you still might be first with the white one. And that might be quite a kick. Wowzas. Bex Scott: [00:17:13] Okay, Salton Bun Warmer, I have this, I've used it, it's amazing. It's so hard to find with the original cloth cover that closes and shuts, but I actually found one and it's great. So if you come across a Salton Bun Warmer, you'd better get it. It says it actually makes ordinary buns taste good, good ones taste great, and great ones taste like heaven on earth. The Salton Electric Bun Warmer won't perform miracles. It won't make our American mass produced buns and rolls taste like the kind grandma supposedly made 50 years ago. But what the Salton Bun Warmer will do is make rolls and buns taste a good deal better. It does this by keeping buns and rolls warm and fresh and crisp. And this ad, this is the exact one that I have. You can get the bun warmer for 9.95 or the French bread warmer for 11.95. Next up we have our Redi-Oven appliance tableside cooker from 1965. New, fast, easy, versatile, large capacity, compact electric oven that holds even a 3 pound roast or an 8 inch pie. Gleaming chrome finish with porcelain enamel interior. Automatic timer and controlled heat up to 500 degrees, perfect for preparing frozen foods, biscuits, baked potatoes right at the table. I want one of these. I've never seen this, but I want it. Double bonus $7.50 value international Silver Party Tray, plus free coupons for these famous frozen foods. Oh, so they were giving away this leaf shaped serving tray with a spoon as well. Bex Scott: [00:18:55] Vintage 1960s Ronson Foodmatic in-counter appliance. Ronson Foodmatic slices, shreds, grinds meat and coffee, juices oranges, crushes ice, it even cooks. That is a versatile piece of equipment. It's very interesting looking as well. It sits on top of your counter. You can put beaters in there for baking. What else does it say? Automatic timer, solid state speed, beater clutch and arm release, speed selector guide. It's quite the 1969 invention. Okay, next up we have vintage small kitchen appliances and decorator colors from 1969. General Electric gives you a festival of color, flame, avocado, and harvest. Appliances include a can opener slash knife sharpener, portable mixers and stand mixers, Dutch skillet, buffet skillet, and a blender. I love these colors. These are awesome. Not so much the avocado, but I could see myself with the harvest yellow one or the flame. The flame is a really nice red. And that is it for our 1960s gadgets and small kitchen appliances. I hope you guys go to the show notes to get a great visual of the items that I talked about, and find me on Instagram at Pyrex with Bex, and let me know if you remember growing up with any of these appliances, what you loved, what you didn't, and if you have any in your kitchen now. Thanks everybody. 

Watch on Philo! - Philo.tv/DTHGaby is having a dream of what it'll be like when her brother Kevin married her childhood rival, Katie. It's a mess and the entire party begins chanting EASY BAKE!She wakes up to Katie waking her up by calling her easy bake and taking an unflattering picture of her. Some things never change.Gaby isn't convinced Katie has changed. She thinks she's purposely trying to make Gaby's holiday miserable. She finally comes to talk to her brother about it when Katie brings back breakfast burritos from her favorite spot even though she knew Gaby was making burritos for breakfast.While out getting a Christmas tree, she tries to talk to Katie about how she bullied Gaby as kids, but Katie doesn't want to talk about it, and then promptly cuts a Christmas tree down on her. Could be a coincidence, but then Katie takes a picture of her on the ground! She claims it's for a Christmas photo album.Later, Katie corners Gaby and tells her to stop trying to get in the way of what she has with Kevin.Kevin goes next door to ask Katie's dad for his blessing of propose to Katie. Needless to say, he does not give his blessing and sharpens his ax instead.Gaby sneaks a spicy pepper into her dinner, which is bad timing, because Kevin proposes anyway. Her parents figure out what she's done and confront her and she says yea I did it but she's ruined my life.We see the video of them as kids when Katie got the entire school to chant EASY BAKE at Gaby's science project presentation.  The next day, she goes to talk to Gaby and says they need to talk things out. Katie explains that it happened out of jealousy for Gaby ignoring her as a kid and hanging out with the other smart kids. She felt abandoned. They make up. Episode over.Except it's not, because Kevin opened up Gaby's laptop and sees the easy bake video! He tells her maybe he doesn't know her after all.Everyone is pretty sad but they still have to go volunteer at the Christmas festival. Kevin dresses up like Santa but he is just sad. Katie shows up as Mrs Claus and slams the ring down and her dad tackles Kevin off the stage.The episode ends with Gaby making a sad baking video as the power goes off. Worst Christmas ever. 

Known as “the kosher baker,” Paula Shoyer started baking at the age of five with her Easy Bake oven. At the time, she had no idea it was even possible to make baking her career.   A former lawyer, Shoyer's decision to go to cooking school in Paris for fun evolved into an amazing career.   “I took all of those dairy pastry desserts, converted them into parve or dairy-free desserts, so that I could eat them with my shabbat meat meals,” Shoyer explains. “People started asking me to cater for them, and I started teaching cooking classes. She also edited cookbooks for others, before writing her own.   “I'm so happy in my kitchen, testing recipes over and over again, trying new combinations and hoping to avoid the bake and dump where something is a complete fail,” she explains.    Paula Shoyer talks about mistakes people make when baking, how to correct #bakingfails, and ways to level up and get creative with your recipes. She also shares her recipe for babka bites, which you can get at JewishJournal.com/podcasts.   “People make food to survive, but people bake to comfort, to celebrate,” Shoyer believes. “They're baking out of this great generosity of soul.”   Learn more at  www.thekosherbaker.com, sign up for her newsletter, and follow Paula Shoyer on Instagram @kosherbaker and TikTok @chefpaulashoyer. Feel free to send a message to Paula, so she can answer your baking questions.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

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Margo is joined by Elise and Halee, the dynamic duo behind the Easy Bake Coven podcast, where spooky meets sass. What began on a Halloween night with a bottle of Kim Crawford wine and board games has evolved into a podcast that explores the weird, creepy, and unexplainable. Elise's background in journalism and Halee's experience in social work bring a unique blend of nuance and humor to their conversations about paranormal activity, true crime, and mysterious events. Known for their playful banter and easy rapport, listening to them feels like hanging out with friends as they dive into the world's greatest mysteries—from cryptids to whodunnits—with a side of comedic relief. In this episode, Margo, Elise, and Halee discuss: The origin story of Easy Bake Coven and what sets them apart How family traditions or rituals can influence a child's understanding of spirituality or the supernatural Spooky stories about signs from passed loved ones Finding balance between humor and sensitivity when discussing heavy topics without undermining victim stories Managing burnout and streamlining podcast production as a duo The responsibilities and ethics of content creation Why children might be more perceptive to spiritual experiences Research methods for preparing in-depth historical dives for podcast episodes The importance of listener engagement and effective ways to build and maintain it How personal histories and passions shape their podcast Mentioned in this episode: The Last Lecture by Randy Pausch Watch: YouTube linkBook: Amazon link Radio Rental podcast: Radio Rental Spooked podcast: Spooked The Forager's Daughter Tarot Deck: The Forager's Daughter The Hot Zone by Richard Preston: The Hot Zone Call the Midwife by Jennifer Worth: Call the Midwife Connect with Elise and Halee: Website: Easy Bake Coven Podcast Instagram: @easybakecovenpodcast Connect with Margo: Website: Windowsill Chats Instagram: @windowsillchats Patreon: www.patreon.com/inthewindowsill

We're busy behind the scenes here putting together a whole new batch episodes for the upcoming year, so while we do that, have a tasty, bite-sized treat on us - a chance to listen back to our episode all about the world's favorite mini-oven!~~~Happy holidays, listeners! We've got a delectable episode for you today, featuring a toy that has been a household staple for more than 60 years and is still going strong. In fact, it would be just the thing if you're looking for some help with holiday baking, as long as you don't mind your baked goods being on the miniature side…and possibly losing a finger or two in the process… Daniel teaches Ray and Rob about the Easy-Bake Oven's origins at the renowned toy company Kenner Products; how New York pretzel vendors played an essential role in providing inspiration for the product; all the different ways the word “cookies” can be pronounced; the battle to make a version of the Easy-Bake that wasn't explicitly marketed for girls; and how this kitchen toy has influenced everyone from amateur bakers to professional chefs and which, despite its ups and downs, remains one of the most fondly remembered toys of all time.If you like what we're doing, please support us on Patreon, or you can subscribe to our bonus content on Apple Podcasts. And we'd love to find even more listeners, so if you have time, please leave us a rating or review on Apple Podcasts, Spotify, or wherever you listen to podcasts. And if you have any other thoughts or feedback you'd like to share with us, we'd love to hear from you - feel free to email us or send us a message on social media. TEAMRay HebelRobert W. SchneiderMark SchroederBilly RecceDaniel SchwartzbergGabe CrawfordNatalie DeSaviaARTICLES“How Easy-Bake Ovens Work” by Nathan ChandlerEasy-Bake Evolution: 50 Years of Cakes, Cookies, and Gender Politics | Collectors WeeklyLight Bulb Baking: A History of the Easy-Bake Oven“Easy-Bake Oven Gourmet” by David Hoffman

**Use the code NINDADS at checkout to receive 20% plus free shipping at Manscaped.com** On this week's episode of the Nintendo Dads Podcast: News ● Indie World 4.17.2024 ● Nintendo makes a big hire for their Third Party Profile Management Team ● Nintendo confirms it's skipping Gamescom 2024 Let's Discuss ● What was your favorite childhood toy? Games we've been playing ● The Legend of Zelda: Tears of the Kingdom ● Vampire Survivors ● PlateUp! ● Pokémon GO ● Baldur's Gate 3 ● Princess Peach: Showtime! ● Persona 3 Reload ● Botany Manor ● Cat Quest III Demo ● stitch. ● Sticky Business ● The Legend of Super Mario Community Spotlight Learn more about your ad choices. Visit megaphone.fm/adchoices

HGTV Dream Home Disasters, Easy Bake Complications, Beachwalk Big Buzz, and Beaches Sand-tastic Makeover!

On today's MJ Morning Show: Wheel of Fortune Live coming back when?? Fake QR codes Morons in the news AT&T wireless down Roxanne saw Leonard Fournette A listener complaint from MJ Another listener complaint from Fester "Chips" - Roxanne Car crashed through Beef O Brady's Best Beaches list from Tripadvisor Florida highway move over laws Baker Mayfield towel story A baby girl name from a Reddit post... is this real? Easy Bake oven  A Nevada guy on Jetblue Airline passenger tackled and duct taped Stupid airline passenger bomb threat Airline doesn't take Olympic equipment? Apple Ring Men getting plastic surgery on their what... and to look like who? Girl Scout cookies Biden's dog has been given away... bit too many  A major tourist town with a bed bug problem Gym attendance is down... and here's another reason

Happy holidays, listeners! We've got a delectable episode for you today, featuring a toy that has been a household staple for more than 60 years and is still going strong. In fact, it would be just the thing if you're looking for some help with holiday baking, as long as you don't mind your baked goods being on the miniature side…and possibly losing a finger or two in the process… Daniel teaches Ray and Rob about the Easy-Bake Oven's origins at the renowned toy company Kenner Products; how New York pretzel vendors played an essential role in providing inspiration for the product; all the different ways the word “cookies” can be pronounced; the battle to make a version of the Easy-Bake that wasn't explicitly marketed for girls; and how this kitchen toy has influenced everyone from amateur bakers to professional chefs and which, despite its ups and downs, remains one of the most fondly remembered toys of all time.If you like what we're doing, please support us on Patreon, or you can subscribe to our bonus content on Apple Podcasts. And we'd love to find even more listeners, so if you have time, please leave us a rating or review on Apple Podcasts, Spotify, or wherever you listen to podcasts. And if you have any other thoughts or feedback you'd like to share with us, we'd love to hear from you - feel free to email us or send us a message on social media. TEAMRay HebelRobert W. SchneiderMark SchroederBilly RecceDaniel SchwartzbergGabe CrawfordNatalie DeSaviaARTICLES“How Easy-Bake Ovens Work” by Nathan ChandlerEasy-Bake Evolution: 50 Years of Cakes, Cookies, and Gender Politics | Collectors WeeklyLight Bulb Baking: A History of the Easy-Bake Oven“Easy-Bake Oven Gourmet” by David HoffmanEasy-Bake Oven: Ronald Howes (Toy Stories)

Recorded December 24, 2023 (continued from Part 1) Merry Christmas eve......later   So in this second part of our super sized Christmas episode, Jake and I go over some analytical stats that.....ehh don't quite put the Caps in the best light. These are figures that must to be improved at some point if Our Caps expect to be contenders in the future.   To that end he also suggests several deals to remedy said situation. Buckle up because this is the part where it gets just a tad bit hotter than an Easy Bake oven. Merry Christmas to all our loyal listeners!   #ALLCAPS #SportsOTHP #Powerplaypointpodcast  

Join co-hosts Mark McNease and Rick Rose as we stare into the abyss that is Casey DeSantis, plan our escape from a sizzling planet, and enjoy Rick's interview with Ketchustard founder Dustin Bowen.

Easy Bake Ovens are a popular and classic toy with an interesting tale behind them. The story of Easy Bake Ovens is about innovation and inspiring kids to follow their dreams. In this episode, we talk all about Easy Bake Ovens through the years, if Easy Bake Ovens are discontinued, and Easy Bake Oven recipes. --- Send in a voice message: https://podcasters.spotify.com/pod/show/cozyrainbow/message Support this podcast: https://podcasters.spotify.com/pod/show/cozyrainbow/support

Adrian and Emma discuss about the legacy of Nickelodeon's longest-running current animated series, SpongeBob SquarePants, including its humor and relatability, and how the quality of its episodes in earlier seasons of the show compare to later seasons. Following an important announcement regarding the podcast, Emma comments on the tenth anniversary of the Don't Starve franchise while Adrian talks about an Easy-Bake-inspired cooking competition that's streaming on Netflix. Chapters00:00:00 - Intro00:25:29 - The legacy of SpongeBob SquarePants01:12:57 - An important announcement01:26:18 - Something Completely Different and Outro Follow Adrian:DeviantArt: @AdrianMata26Instagram: @adrianmata26 and @sachlandhubTumblr: @adrianmata26YouTube: @Sachland (Adrian Mata // Sachland) Follow Emma:DeviantArt: @LocalPeachesYouTube: @localpeachesstudios8124 (LocalPeaches Studios)

This week we talk about TMJ pain, learning languages, graphics cards, living in a cave, recycling batteries, and Easy-Bake ovens. Support us on Patreon to keep the podcast going, view more detailed show notes, and to gain access to exclusive content at: http://www.patreon.com/theshowsamandjoe Favorite things: Succession (HBO): Season 4 Nvidia Geforce RTX 4070

The Boys dive into Easy-Bake ovens and junk food life hacks! We'll help you figure out exactly what you need to do with your Cheeto fingers! Join our Discord: https://discord.gg/FWQAHKsgwE Send any questions, feedback, and pictures of your dad's feet to our email address, thenuclearfridge@gmail.com Twitter: https://twitter.com/nuclearfridge --- Send in a voice message: https://anchor.fm/nuclearfridge/message

Easy Bake Ovens are as iconic as a toy can get, as American as apple pie or baseball. Learn all about these light bulb cooking, working ovens that endanger children to this day, in this classic episode.See omnystudio.com/listener for privacy information.

This was originally going to be an episode about Copenhagen Cowboy, Nicolas Refn's latest production. Then I watched 30 minutes of that show and decided that enough was enough. Then I spent 10 minutes looking for a show that hovered around 30 minutes runtime so that I wasn't wasting my entire morning. Which is where Easy Bake Battle comes in. It's barely about Easy Bake ovens, but we're barely a podcast about streaming exclusives any more so it seems fitting.

In this episode, I get to talk to the amazing Deborah Blake author of “The everyday Witch's Coven” (and many other books. We talk about her career, her adventures in group practice and many other things! Enjoy! --- Support this podcast: https://anchor.fm/eron-mazza/support

12 - 23 - 22 TOY GAME CHEATING AND EASY BAKE TRAUMA by Maine's Coast 93.1

Freshly baked treats always taste great and David Matues from The Pavilion, Ballygarvan tells PJ it can be really easy. Hosted on Acast. See acast.com/privacy for more information.

Get ready for a 3-for-1 special today! On this episode, Chris and Lauren cover three of the most fun shows to watch right now. First, they sit down with the host of Easy Bake Battle, Queer Eye's Antoni Porowski. Antoni talks about his drive to make cooking accessible, what he would cook to make the best impression, and his new fave hacks from Easy Bake Battle. Next, Chris and Lauren sit with contestants and mixologists, LP and Kate from Drinkmasters, along with the shows host, Tone Bell. The group talks about their fave drinks (to drink and make), and what NOT to order at a bar, and then put their guests to the test with a boozy taste-test game. Finally, Chris and Lauren sit with the delightful Fortune Feimster to discuss her new special Good Fortune and some of her best- and worst- stand-up moments.  Send all of your burning questions, either as an email or selfie video to receipts@kastmedia.com. Or, leave us a voicemail at https://www.speakpipe.com/receipts. You can also slide into our DMs with your questions! Lauren Speed-Hamilton - @needforlspeedChris Burns - @fatcarriebradshawSee omnystudio.com/listener for privacy information.

Would you inhabit your brother's body in a simulation? Where were the easy-bake ovens? Do you like your romance with art or food? And why do people enjoy hating Barney? Tune in to find out!Timestamps:  00:47 - The Peripheral (Prime Video) 07:34 - Easy-Bake Battle (Netflix) 14:29 - From Scratch (Netflix) 20:31 - I Love You, You Hate Me (Peacock)   Edited with thanks to Playlyst StudiosConnect with us:  Buy us a coffee at buymeacoffee.com/thepilotpodcast | Visit us at thepilotpodcast.com | Email us at askthepilotpodcast@gmail.com | Follow us @ThePilotPod on Twitter, Instagram, and TikTok | Please leave a rating and review on Apple Podcasts

Cette semaine, les ficelles reçoivent Catherine Voyer-Léger (pronom elle) et reviennent sur la chronologie de la récente saga tout en abordant les scripts d'OD, le « virtue signaling » des commanditaires et le renouvellement de l'émission.Les recommandations culturelles de la semaine : * Easy-Bake battle : The Home Cooking Competition* La télé-réalité 90 Day Fiance* Le film Blonde, d'Andrew Dominik* Le recueil de poésie Parmi celles qui flambent, de Noémie Roy

This week on Nothing But Netflix, Rob Cesternino and Chappell discuss the reality cooking competition, Easy-Bake Battle, on Netflix. The post Nothing But Netflix #56: Easy-Bake Battle appeared first on RobHasAwebsite.com.

This week on Nothing But Netflix, Rob Cesternino and Chappell discuss the reality cooking competition, Easy-Bake Battle, on Netflix. The post Nothing But Netflix #56: Easy-Bake Battle appeared first on RobHasAwebsite.com.

This week friend to In Yo Mouth and Masterchef alum Michael Silverstein takes over the hosting seat to grill Muñoz on his exciting adventure on Netflix's Easy Bake Battle. Get a behind-the-scenes look at what it's like being on a reality competition cooking show, what Queer Eye's Antoni Porowski is like in person, and find out if he spills the tea on if he takes home the prize, or crashes and burns! This is one for the books!You can show Chef Michael all the love on Instagram @chefmichael.ketoYou can watch Easy Bake Battle now streaming on NetflixSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Just imagine: it's the end of the week, and all you want to do is crash on the couch, switch on the TV, and chillax. Luckily for you, it's also the early 90s, which means there's no black hole of streaming services to get lost in, so no need to stress about making that choice we all struggle with nowadays: "What should I watch?" Instead, you can just pop something into your Easy Bake oven, grab a bottle of Pepsi Blue, then flip to that channel with the cartoon mice and enjoy! Rob teaches Ray about how ABC - with the help of Jim Janicek and some stellar theme song writers - dug itself out of a programming rut with some inspired marketing moves and savvy show scheduling; the charismatic young actor whose glasses-wearing, nasal-voiced, B-plot character ended up changing Family Matters from a message-driven drama into a comedic sensation; why Bea Arthur is now also a dancing goddess; and the many ways cable television channels have tried to recreate (or in ABC's case, recapture) the glory that was TGIF. If you like what we are doing, please support us on Patreon. TEAM Ray Hebel Robert W. Schneider Mark Schroeder Billy Recce Daniel Schwartzberg Gabe Crawford Natalie DeSavia ARTICLES EPISODE CLIPS Perfect Strangers network commercial - Pipe Dreams Perfect Strangers / Head of the Class rap commercial Perfect Strangers New Night commercial The beginning of ABC TGIF ABC - "TGIF" - February 16, 1990 - Openings - Theme Song Credits TGIF's VERY FIRST PROMO TGIF's VERY FIRST PROMO Top 10 Iconic Full House Catchphrases Family matters Steve Urkel's first appearance Just Ten Next.mov FAMILY MATTERS - Cemetery - I Should Of Done Something Family Matters - Do The Urkel (Season 2 Ep. 18) Steve Urkel becomes Stefan Urquelle! | Family Matters | Warner Archive ABC - "TGIF" - September 21, 1990 - Openings - Theme Song Credits TGIF Family Matters Trivia Promo Branding/Promo: TGIF Perfect Strangers Show Multiple Intros ABC Saturday Morning Preview Cousin It-H264 MOV 1280x720 16x9.mov Hammerman 1991 Cartoon Theme ABC TGIF & I LOVE SATURDAY NIGHT February 1992 - Promo for 'Jaleel White Special' & 'Growing Pains' Steve Urkel Cameos on Full House - Part 1 Step by Step: SE1EP2 - The Dance (3/3) Not The Momma! Golden Girls Bea Arthur and Jaleel White do the "Urkel" dance on the American Comedy Awards in 1991. Hidden America: Chilling New Look at Sex Trafficking in the US Big Sky Season 1 Full Trailer DeLuca Has a Breakdown - Grey's Anatomy The Rookie Fight Scene ADDITIONAL MUSIC & SOUND EFFECTS "Happy Bee" and "Beach Bum" • Kevin MacLeod (incompetech.com) • Licensed under Creative Commons: By Attribution 4.0 • http://creativecommons.org/licenses/by/4.0/ Additional Sound Effects from Final Cut Pro, iLife, and Logic Pro Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen in as this episode of This Week In Barbecue is unlike any other. Join me in welcoming my buddy Bryan Hull as official Co-Host of This Week In Barbecue. Bryan is not only an amazing Pitmaster but, a great friend who is always down to support various good causes. All while operating his barbecue business, Secret Pint BBQ. Listen in as Bryan and I talk about upcoming festivals, over-priced rubs and the rigs we first learned the art of Barbecue, all here on This Week In Barbecue Thank you all so much for listening and submitting questions. Please make sure to follow and would mean the world if you left a review. Follow Our Page: Follow Follow Bryan: https://www.instagram.com/secretpintbbq/

Venus - acidic and hotter than an Easy-Bake oven! Perfect place for life?! 

NEWS Quick Mentions: Super7 - Toxic Crusaders Ultimates (Link) LEGO - Vader Print Revisit (Link) LEGO - Haunted Mansion (Link) Discussion Topics Hasbro -‘Easy-Bake Battle' Netflix Show (Link) LEGO - Collectible Minifigs Series 23 (Link) / Packaging Changes (Link) Iron Studios - The Dark Crystal Garthim Statue (Link) LEGO - 90th Anniversary Lion Knight's Castle (Link) / Galaxy Explorer (Link) McFarlane - DC Megafig Wave 1 Clayface (Link) LEGO - New Sets from Avatar (Link) / Licensed Speed Champions (Link) Mattel - PlayBack Recycling Program (Link) LEGO - Price Increases / Investing Outlook (Link) COLLECTION UPDATES Motyl: Fisher Price - McDonalds Playset (Link) Strick: Matchbox Moving Parts / LEGO City Sets (Link / Link / Link)

This episode will expire in 24 hours! Missed an episode? Pick it back up anytime! Want the back catalog? Become a supporter on Patreon! patreon.com/mercuryradio More info about ARTC And Mercury at artc.org/mercury  Follow us on Twitter @mercury870 Script available at http://mercuryradio.libsyn.com

Holly Lynnea (@hollylynnea) joins the ladies to talk about finally podcasting in person again, themed neighborhoods and the flying Tesla in Echo Park. They also talk about peeing while wearing a romper, their love of Easy Bake Ovens, Holly talks about being vegan and they answer two lady problems about friends sleeping with each other and a boyfriend who won't stop partying when you want to go to sleep!Have a lady problem that needs answering? Send the ladies an email at: ladytoladycomedy@gmail.com or, better yet, leave us a voicemail at (323) 6BUTT30!Want to support the show and get access to bonus content? You can do so by subscribing to us on Wondery+! You can also join us over at Patreon.com/LadytoLady to get access to ad-free episodes, exclusive merch, and more! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Email Us Here: Disturbinglypragmatic@gmail.comWhere To Find Us!:  Disturbingly Pragmatic Link Tree!This Episode has EVERYTHING!It's got:French 40!Celebrity Followers!Stephen Tobolowsky is Everyone's Uncle!Paul's Corrections!Bimbos!"It's Always Sunny in Philadelphia" is Ridiculously Funny!Click Bait - The Cancer of the Internet!Paul's Canada Post Funtage!Super Canadian Accents!Newfoundland!Chewing Noises!So Many Stories, It's Hard to Keep Up!Canada Post Sucks!Don't Bring a Woman Into Your Closet!Norway Loves Used Gitch!Panties, Panties...GLORIOUS PANTIES!Toddler Tamers!Leonard...Again!Easy Bake? We Don't Think So!Eating Plastic Is So Much Fun!Fish Penises, or Lack Thereof!Cat Muzzles?! We Think Not!"Encanto" Was Fabulous!Vaccine Booster Shots!Leonard Fucks with the Flow...AGAIN!Paul's Planes, Trains, and Automobiles!Paul is Orally Gifted In Multiple Languages!Kumail Nanjiani is Hot ASF!Hurt Feelings All Around!Episode Links (In Order):Stephen Tobolowsky's IMDB Page!CFRB 1010!1985 Gander Newfoundland Plane Crash!Norwegian Military's Mandatory Underwear Return!"That 70s Show" Glorious Panties!22 Hilarious Reviews!Novak Djokovic Is A Complete Fuckwit!Howard Stern is Totally Right About Novak Djokovic!"Eternals" Movie!MUSIC CREDIT!Opening Music Graciously Supplied By: https://audionautix.com/

A few things from my childhood have been weighing on my mind and have triggered some thoughts and how it all affects my life today. I just felt like sharing these thoughts and getting them off my chest would help give a bit of a more better understanding of myself. And yes, the title rings true...but you'll have to listen to hear about it! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Hello friends and welcome back to the podcast! I am so excited with so much newness...well, updating if you will happening in my social media world, and so excited for year 3 of this podcast. Excuse me as I write up a smaller description because I need to go order me an Easy Bake Oven, enjoy some Krista Horton content, and take my own advice on how to make it happen! Catch me every Sunday for a brandy new episode and yeah, let's talk more next Sunday! XxDeana --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/4.0inglife/message Support this podcast: https://anchor.fm/4.0inglife/support

Is your son's place in the kitchen?

Join your favorite cousins, Jream Tha Doll, Tranise & Trae, for another episode of Cocktails & Cousins.  Today's Topic: A Little Bit of Everything  In this episode we talk about our weekend, Tranise's new car, Trae runs out of gas, cooking for a man, in home dinner dates, oodles of noodles, what we no longer eat, bougie tastebuds, going to a cooking class, how Jream has to eat more than one serving, our crazy eating schedule, eating three meals a day, tipping, the server that was forced to split her tip, Bar One, Easy Bake ovens, boys having kitchen sets, toxic masculinity, our lowest job experiences, the grind, the thieving junkie with the KJV bible, get in your bag and soo much more The featured cocktail for this show: Whatchamacallit

Ben and Lexi are dorking out about all things food! What gross food combinations bring you the most comfort? If you had one last meal before the great beyond - what would you eat? What does a latch key eat when they are too afraid to use the stove? Listen in as they dork out with their forks out. SHOW NOTES:We are talking food BUT safety first - here is a helpful video on how to save yourself from choking on food if you are alone!Lexi's Last Meal:Yam fries and miso gravy from the Coup Caesar salad from Lexi's mom "Pseudo"  Lasagna , again from Lexi's mom Mocha Cake from Glamorgan Bakery Ben's Last Meal: Fancy pants Shepard's pie NOT cottage pie  (maybe some gravy or ketchup) Disgusting Food We Love:Spoonfuls of ice tea mix, straight up Saltine crackers  with peanut butter and chocolate chips (sad snacks) Saltines with pb & j Saltines with  margarine Christmas Crack (saltine recipe): https://www.littlesweetbaker.com/christmas-crack-saltine-cracker-toffee/Marble cheese, pasta sauce and crackers (saltines, Breton crackers, Ritz crackers or Stone Wheat Thins)White pasta, Zesty Italian salad dressing and A LOT of parmesan (sprinkle)   cheese...like a lot The Dylan special, the Pregnant woman wrap - whole wheat pita, sauerkraut, nut butter (not a sweet one) and  lacinato kale Imitation crab and melted butter OR wasabi OR a sriracha mayo Just melted cheese out of a bowl Maybe not gross food? Brie covered in butter, brown sugar and maple syrup and then wrapped in puff pastry Brie covered in Kahlua and then melt and eat with crackersBrie and raspberry jamCottage cheese and raspberry jam  Door Dash or Skip the Dishes Go To Order: Vietnamese  food is the winner! Subs or anything with noodles (Jess agrees!)Strangest Food  We Have TriedLexi will eat pineapple but only on pizza but will NEVER eat pineapple on its own. Pineapple is gross.  Ben ate a kangaroo , frog and crocodile We talked about:Jordan Witzel's beloved Glamorgan Cheese bun Halloween costume from 2020. Can't make this stuff up folks Luke's Drug MartBlack Foot Crossing Historical Park Calvin and Hobbes If you have gross food for our dork cook book, send those recipes in! Especially SALTINE CRACKER recipesTayce and Heniz beansCommunity Natural FoodsByblos Bakery and Lake View Bakery Wheat Crunch Lexi can only eat cheese pizza pops when she is sick  Let's get going with that lab grown meat!People who are allergic to shellfish might also be allergic to bugs Lexi alluded to the Queasy Bake oven Would you eat lab grown extinct animals? What about human lab grown meat? Lexi ate at Yamazato Restaurant in Amsterdam and it was amazing The Lucca Comics and Games festival Scoma's Restaurant  Ben would travel back to France for the food  and wants to visit Japan for a good noodle house Lexi would travel to Korea for the food  and wants to go back to the Netherlands  for foodRed Fish Blue Fish Mango Rash - it is real Grizzly House in Banff Man  has leg amputated and friends eat it Wendigo  BONUS CONTENT:Amazing producer Jess says:Jess' last meal:  avocado rolls. They are the perfect food and absolutely the last thing I would want to taste before the grand exitJess' disgusting food :  cheddar cheese on tortilla chips, you can't put anything else on them it needs to be just grated cheese (slices if you're feeling really lazy) on plain ass tortilla chipsFun fact: engineered meat grows better in space so we could potentially have like satellite labs sometime in the future when commercial space flight becomes more viableSOCIALS:Here's where you can find us!Lexi's website and twitter and instagramBen's website and instagram and where to buy his book: Amazon.ca / Comixology / Ind!go / Renegade ArtsDork Matter's website(WIP) and twitter and instagramIf you're enjoying Dork Matters, we'd really appreciate a nice rating and review on Apple Podcasts, or wherever you get your pods. It would very much help us get this show to the other dorks out there"I was that I was skinnier, but I love sandwiches"-  Hobo Johnson TranscriptLexi  I knew someone once, who grabbed a bag of chips and was eating the chips and, like, absent-mindedly just snacking away, as one does with chips,  and he said that he was eating the flavoring at the bottom when he finally looked into the bag and realized it was just filled with, like, maggots at the bottom. Like, something had obviously gotten in and he was like, "I don't actually know how many maggots I ate."Ben  I'm literally gonna throw up. That's... I can't handle maggots. Lexi  I can't remember what type of chip it was.Ben  Apparently something that looked and felt like maggots because think about it. A chip and a maggot are not in the same realm of--Lexi  Yeah.Ben  --you know, feel or texture when chewed. [chuckles]Lexi  But, doesn't it also tell you like the state of mind of a person sometimes, when they're eating where they're just like absolutely snacking? Like, they never actually think to themselves.Ben  I mean, I think that's just how I eat. [both laugh] That's just my way of eating.Lexi  You just come to you when the food's gone.Ben  Oh, unless it was Cheezies. Then, maybe. Like, a Hawkins Cheezie, but even still, you're eating a maggot. They squirm and they're squishy.Lexi  Look what I found today. I hope you're excited about it. It is...Ben  Oh, Wheat Crunch!Lexi  Yeah.Ben  Shit. Is that an Alberta-centric thing?Lexi  I don't even know if it's like popular outside of Calgary. Ben  I forgot that those even existed. Lexi  Well, I was in line at Canadian Tire, and I was like, "What the shit?!" and I bought, like, five, and then there's a big thing on the packaging saying, "You can order online," and I was like, "I will."Ben  Holy shit. I'm gonna order some too. Every kid had those in their lunchboxes here. Lexi  Yes. And then, just one day they were gone. Like, and no one said anything. They were just gone, and we just carried on with our lives like nothing happened. Ben  They were just gone, like Hickory Sticks which also exist, still.Lexi  That's-- that's shocking to me, but I really feel like Hickory Sticks are a good bang for your buck. Like, the bag is never ending. Ben  It does feel like it was more full than other chips. Lexi  Oh, yeah.Ben  It was a good choice from the vending machine, and it was also usually like a quarter less.Lexi  Mm-hmm, 75 cents or something. Ben  Yeah, yeah, exactly. Let's see. Food stores. What do I got? I've got when I almost killed myself by breaking the tab off of a pop can that I was drinking, dropping it into the can.Lexi  Oh, and then did you choke?Ben  And then, forgetting I put it in there. I drank it. I didn't choke. It went into my esophagus, perforated my esophagus. [Lexi gasps] I didn't think much of it. I was just like, "Oh crap. I'm gonna have to deal with that." Worked the rest of the day [Lexi chuckles] at this warehouse job I was working. Lexi  [laughs] My god.Ben  I finally got home and was like, "Crap. I think I need to go to the hospital," so I called my dad. He took me, and yeah, I'd perforated my esophagus. It was like, letting air into [Lexi gasps] and I'm just giving you what I remember. I was pretty drugged at the time, but the explanation I remember was that it had perforated my esophagus and was letting air into the areas around my heart so every time I was breathing, more air was getting in and crushing my heart, so I was just in immense pain. Lexi  Holy shit. Ben  Yeah, sort of like, out of it at one point, and going through surgeries and stuff, and they're asking me like, "On 1 to 10, what's your pain?" and I'm like, "I don't know. 13." [Lexi laughs] And then I got, like, morphine to high hell, and I was more or less out of it for nearly two weeks, like, just recovering--Lexi  Wow.Ben  --drugged out so that I wasn't awake on an IV drip. So I wasn't eating or drinking.Lexi  Holy.Ben  I was 18. It was a real fucked-up situation. Lexi  Wow. I think yours is better than maggots. Ben  What else do I got? Wait. I got two more. I'll do 'em quick, rapid fire. We were in Bermuda - Fiona and I, for like my first ever real vacation - and at one point, I bit a "tor-till-a" chip the wrong way or "tor-tee-ya" chip the wrong way and sliced my gum in the front here. Lexi  Yep, that'll happen.Ben  Had to get a gum graft.Lexi  That... Didn't know that was a thing. That's gross. Ben  It was so bad. Yeah, so you can get gum from what they call the tissue bank or the donor bank, so what I ended up having put into my mouth [Lexi laughs heartily] is a slight piece of somebody else's, like, jawbone. So they cut it open, they fold over the flaps, they drill into my jaw a little bit and then place this tiny piece of, like, bone with, like, gum tissue on it in there, and then let it grow up and stitch it into where it should be. And then, it just becomes part of me, and my personality changed after that.Lexi  Well, I was gonna say, "Did your taste change?" Were you like, "All of a sudden, I like mango"?Ben  Everything about me changed and I remembered dark crimes that I don't remember committing.Lexi  Well, obviously, my next question is, "Was this from a dead person or a living person?"Ben  Oh, it's definitely from a dead person. Lexi  Eugh! Ben  From what I understand, the donor bank is not from living people, so they just have a bank filled of tissue that's been donated. I could be wrong, but that's what the dentist told me. [laughs]Lexi  Well, I'm not sleeping tonight. That's... Wow.Ben  Last story is I used to have a huge gap in the front of my teeth. It was before you knew me, before I got braces, and my party trick was eating mashed potatoes and shooting them out like a playdough machine. Lexi  Oh, god.Ben  Just a long stream of mashed potatoes coming from between my teeth.Lexi  Speaking of food party tricks, I'm gonna send you a video and we'll see if we can put it on Instagram or Twitter or something, of me shotgunning a cupcake at a party once, because I had just come from work and I was all fancy, and they had mini cupcakes and I remember saying to Tim Belliveau, "I could eat this in one bite," and he was like, "Nah." And so the video is me just like deepthroating this cupcake and everyone cheering for me. Just, you know--Ben  College.Lexi  --like a person without food issues.Ben  Yeah, and if you haven't guessed, we're talking about food tonight. Welcome to Dork Matters. [theme music "Dance" by YABRA plays] Voiceover  [echoing] Dork Matters.Ben  Hello and welcome to Dork Matters, the show that is created by some dorks for all of you dorks out there, with dork content, ready to roll, and you might be wondering, "What's dork content?" and it's everything that matters to dorks.Lexi  It's whatever we say it is. Ben  [laughs] Whatever. We're dorks, and so if we wanna talk about it, it's a dork matter. [mystical electronic tone] You get it? You get it, right?Lexi  Yep.Ben  That's the name.Lexi  They get it. Ben  Yeah. I am your Doofus Dork, Ben Rankel, and with me, as per always, is...Lexi  Your Thrown-Off Dork. You always introduce yourself as Dad Dork. Now I'm like, "Well, am I the Dad Dork now?"Ben  I know. I've been thinking it and I thought, "If Lexi can change what kind of dork she is, I wanna be a different dork sometimes." [Lexi laughs]Lexi  Um, I am your Gourmand, Gourmet Dork. I had to look up the difference between those.Ben  Okay, record scratch. [scratching record, DJ-style] Gourmand and gourmet?Lexi  Yeah. Ben  Oh, and what is the difference?Lexi  A gourmet-- oh, that's what I was gonna tell you. Okay. There's a whole story. So, a gourmet is someone who likes you know, like the quality of food, so it's a quality over quantity, and a gourmand is quantity over quality, so they like to eat a lot.Ben  Wow, I just assumed they're completely different words that had, you know, like, maybe gourmet refer to the food, and a gourmand was the person who made it, but that's cool. I didn't realize they were kind of diametrically opposed.Lexi  They're polar opposites. I read this collection of, like, mixed-up fairy tales written for adults, and there was a story of a gourmet and a gourmand who lived together and basically, their obsession with food killed them because the gourmet eventually starves to death because no food is good enough, and the gourmand eats himself to death. Ben  So, kind of an opposite of the Jack Spratt situation. Lexi  Yes. Yeah. Ben  So you were a gourmand or a gourmet?Lexi  A little bit of both. I like to eat a little bit of a lot.Ben  Yeah, I feel the same.Lexi  Or a lot of a little bit. I don't know.Ben  A lot of a little.Lexi  I like high quality, but I like small bits of it. Like, I'm the type of person that I'll go to a restaurant and wanna have, like, just appetizers for dinner instead of like a full meal. Ben  So you could do a charcuterie dinner or a...Lexi  Oh, I love charcuterie. That's like my go-to meal.Ben  A "crud-ite" dinner.Lexi  Love it. Crudité.Ben  "Croo-deh-tah". Lexi  That's-- I've always wanted to go to Spain because of an Anthony Bourdain--Ben  RIP.Lexi  --episode where they're in Spain and they basically just, like, go from restaurant to restaurant, like, because, if you order booze, they just keep bringing you tapas--Ben  Mmm.Lexi  --and it's like, yeah. So, as long as you're buying a drink, you get free food, and so the type of drink that you get tells you the type of food that you're gonna get, so if you're gonna get a glass of wine, it might be, like, cheese and olives, or if you get a beer, it might be... I don't know, like bread and something or other. So that's-- that's the life for me right there.Ben  So just get hammered and keep eating. That sounds lovely.Lexi  Well, just like little-- little snacks. Little snacks throughout the evening. That's my go-to.Ben  That's your go-to. Skip dinner. Just eat snacks all night.Lexi  I'm a snack person.Ben  I mean, I'm a snack person too, but I still eat dinner, and that is the problem. [both laugh]Lexi  Oh, this isn't my dinner. This is just my pre-dinner snack. [chuckles]Ben  Okay, well, like, this brings us to a good place to chat which is, you know, exactly that, what kind of snacker you are, and I think I am both a bored snacker, and also a, what is it called? Like, grazer? I just wanna put things in my mouth if I'm trying to keep my mind occupied on something else. I guess what I'm saying is, I have every possible reason to continue eating and I think it shows. [Lexi laughs]Lexi  I've been trying to eat, like, just at my meals instead of grazing all day because that's a slippery slope. Ben  Mm-hmm.Lexi  But, man, there are... Low-calorie food is garbage, except for BOOMCHICKAPOP. That stuff is amazing.Ben  Yeah. Popcorn's great as a snack. You can just eat as much as you want of it. I think we should probably lay down some ground rules since we are talking about food. We are not looking to shame anybody's body types. We have our own body types. I have previously described mine as being pancake batter in a Ziploc bag. [Lexi laughs] And that's not what we're gonna do, so if we're talking a little bit, and we're hitting some stuff like talking about body type, or the way we eat and stuff, we're just discussing food for the love of food and--Lexi  YeahBen  --and our own issues with how we approach it, and we are not looking to give anybody a vibe or, you know, make anyone feel bad about their approach to food. You love to eat? Eat as much as you want. Do what you gotta do. Lexi  Yeah, this is a celebration. Ben  Do what makes you happy. A celebration of food. Lexi  We're celebrating food, and I'd like to also say, a celebration of local food, because I think, sometimes, people have this image of Alberta being like, "Ah, you all like beef out there." I'm like, "Yeah, but there's also lots of really amazing other food here," so this is a celebration of all things food, today.Ben  I love it. I love food. Where do we go from here? What is your favorite food? Let's talk about it.Lexi  Ooh. Okay, so I have two different favorite foods, and there's like, my favorite meal. Like, if I was gonna have, like, one last meal, what I would cook, and then there's like my secret gross foods that I think people, like if they hear me, they're like, "That's disgusting. I'm gonna go home and try it just to make sure."Ben  Okay, I think we have to do this through different categories here. Lexi  Yeah.Ben  I want, first, last meal. What would you eat? What would be the last thing? You have finally done it. You have-- you've committed that crime that you've been considering for so long. [Lexi laughs] You finally decided it was time, and you got caught. You were sloppy. You weren't good at the crime. You thought about it a lot, but not how to execute it. Poor choice. So you're caught now. You're on death row, in the US, I guess, 'cause we don't fuck with that here.Lexi  Yeah, we don't execute people in Canada.Ben  So yeah, [chuckling] you've moved to the US at some point to commit this crime. [Lexi laughs] This crime of passion, I assume, and yeah, you're on death row. Last meal, what is it?Lexi  Okay, I thought about this a lot. First of all, I was actually going through my cookbooks to decide [chuckling] which my meal would be.Ben  Oh, that's great. Lexi  And I think my appetizer for my last meal would be the yam fries and miso gravy from The Coup, which is a local vegetarian restaurant here in Calgary, and they released this cookbook of their vegetarian food, like years ago - they probably have a newer one - but I bought it specifically to get their miso gravy recipe, and it's the one fucking thing they don't have the whole book, so that pissed me off. But, I have cooked almost every single thing in here, and I would say, that would be my appetizer of my last meal. Ben  Okay.Lexi  It's delicious. Yam wedges with delicious warm miso gravy. So good. Then, I would have my mom's Caesar salad 'cause she makes it just so delicious.Ben  What does your mom do that's different?Lexi  Um, she makes a dressing from scratch, and she gets, like, these really high-quality anchovies, and like mushes them into a paste with a mortar and pestle.Ben  Oh, my god. I want your mom's Caesar now. Lexi  Oh, I'll bring it for you. It's so good. Like, she makes a vat of it.Ben  I love anchovies.Lexi  Oh my god. It's my favorite. And she just puts like a shit-ton of lemon juice in it. It's just so, so refreshing and delicious. So, I would have my mom's Caesar salad, and then, in the old Lexi household, my mom is an amazing cook. She, like, she was a Home Ec teacher a million years ago. I mean, 10 years ago, 'cause she's so young and vibrant.Ben  [laughs] Does your mom listen to this?Lexi  No, but you know, I wanna be respectful. She's, you know...Ben  Sure yeah.Lexi  She's a young babe. But she just-- she's such an incredible cook. But, I love lasagna, but lasagna takes 8 million years to make, so she makes something called "pseudo-lasagna", which is just what we called it, where it's like a ziti, like a stovetop-- you just put noodles and sauce and cheese and meat and shit in a pot. Ben  Yeah, yeah.Lexi  And that's my favorite 'cause she lets the sauce sit for just hours. It's so, so delicious, so I'd have that, and then, as my final dessert, I would have a really nice coffee 'cause I like a good coffee, and then I would have mocha cake from the Glamorgan Bakery.Ben  Wow, you're just pulling out all the locals here. Lexi  'Cause they're so good! Okay, if no one knows about Glamorgan Bakery, I almost don't wanna tell you because it's so popular.Ben  This is a good time to let you know that most of our listeners aren't in our city or even our country. Lexi  That's why I have to explain it to them. Okay, so American listeners, because apparently that's where a lot of you are, and Western Australia--Ben  And the UK and Sweden. Welcome. Lexi  Yeah, welcome foreign--Ben  Dignitaries.Lexi  --outside people. We love you. [both laugh]Lexi  Four of the best--Ben  Yeah.Lexi  There's this bakery and it is-- like, it hasn't changed from, like, I'm gonna say 1965. Like, it is dingy inside, but my god, they make the best food, and they're known for a cheese bun to the point that, like, a local weatherman, as his Halloween costume, dressed up as a cheese bun one year for Halloween.Ben  We have a sort of, hip... It's a drug mart/grocery/record store/...Lexi  Ice cream dispensary?Ben  Post office/ice cream place/coffee shop called Luke's in our city, and their big announcement recently was that they're carrying now Glamorgan Bakery cheese buns for those in the know.Lexi  That shit, like it sells out.Ben  So you have to get there early and pick those up.Lexi  That's what I ask for, for my birthday every year, is cheese buns. My mom just goes and buys me like a couple of bags of cheese buns 'cause they freeze well.Ben  That's pretty cool. I have now decided I'm gonna take my son to a bakery tomorrow morning. [chuckling]Lexi  You know what the great thing is? You can try some mocha cake because they have-- they're not even pieces of cake that you can buy individually. They just have, like-- they're like bite-size, brownie-sized pieces of cake so you just a little bit.Ben  Nice. Just cake bites. Lovely. And that rounds out the meal.Lexi  Yeah, that's my meal. That's my meal of, "I'm about to die."Ben  And now you're dead. Lexi  Yep, now I'm dead, probably from all the cholesterol.Ben  Oh, who do you have come in to redo your last rites? What-- what religion?Lexi  I was raised Protestant. I couldn't tell you which kind. Um, the sarcastic Protestants? Which one is that? I don't know.Ben  I mean, sure. Yeah. No, I am familiar with them, myself. My dad was Protestant, my mom was Baptist, and I am nothin'.Lexi  Yeah, I'm nothin'. I think I'd probably have like-- I'd say goodbye to John. Ben  Will Shortz. Lexi  Maybe-- you know what I would do is I would have Ashley Shaw come read to me from the book of "The Flying Spaghetti Monster". Ben  Oh, nice.Lexi  Just because I'd wanna say goodbye to her because I think she'd be like, "Nah, you're fine. You got this." Ben  Yeah, yeah.Lexi  "You'll be okay."Ben  Hey, get back to us. Let us know what's on the other side. And now you're dead. Sorry about that.Lexi  Yeah. Get out of there. What about you?Ben  [chuckles] I'll keep it simple. I would have shepherd's pie. I don't know from where exactly or exactly whose, but it would be some form of shepherd's pie, maybe the most expensive one I could find, like Wagyu beef or something. So, like, yeah. I just want a nice comforting--Lexi  I was gonna ask, like, "Are you a lamb person?"Ben  Yeah, ah, right. So we should get into, just very briefly, the difference between shepherd's pie and cottage pie, which is the meat that you use, and not everyone knows that, and it also, I don't think matters anymore. Just call it all shepherd's pie. Who cares? It's all shepherd's pie. But yeah, I'm into lamb. I'm into turkey ones. I'm into beef. I think the layering of the meat and the vegetables, and the mashed potatoes is just the most magical combination. You get one slice of that and it's a full, proper meal all on its own. It's so fucking comforting. That would be a way I could say goodbye to the world is with a big piece of well-made shepherd's pie. Little bits of gravy. Lexi  Do you put ketchup on it?Ben  I have been known to put ketchup on it. I'm not-- I'm not above that. I generally think a good shepherd's pie can, you know, stand on its own with just gravy, but if you wanna throw ketchup on there, do it. If you want some of that sugary tomato jam, go for it.Lexi  My grandma used to make a shepherd's pie, but instead of mashed potatoes, she would make dumplings and put them on top. Ben  Mmm. Like, biscuit dumplings?Lexi  Yeah, but like not... I don't even know how to describe it because they were more doughy than bready.Ben  Yeah, yeah, just like a proper, actual, like the soup dumpling or something, your sort of Pan-Euro, North American food. I get you.Lexi  So, my mom's side of the family is Scottish, and there're all these like, kind of, nuanced, like, little bits of like Scottish history in the food that has been, like, bastardized by Canadian... As like-- probably all of Canada's just like a bastardization of where we've all come from, unless you're indigenous, and then you're the true people of Canada.Ben  That's not sarcastic. We both actually firmly believe that. Lexi  [chuckling] Yeah, we firmly believe that.Ben  We are colonial settlers that are doing our best to figure that shit out, and, yeah. Yeah, that's an interesting thing that I don't think we're maybe prepared to talk about, but it's interesting to at least bring up is sort of the idea of North American indigenous foods from different tribes and stuff like that, and different nations, and, sort of, also how it was informed by the way they were treated by European colonialists, and, like, making certain foods and dishes that became sort of synonymous with different nations, based on the food products they had available from a government that was basically trying to kill them, in Canada, specifically, starve them out. So that's interesting, and it'd be cool to talk about that someday, but today is not that day. But, god, there is such a great history of food with the different nations in this territory.Lexi  So there's this place called Blackfoot Crossing, which is this historical museum in southern Alberta, which is just south of Cluny, and it is this amazing, beautiful cultural center, and I highly recommend everybody go there, especially because the cafeteria, the last time I was there, they had-- I think it was bison burgers on fry bread, and it-- I can still taste it. It was so amazing. Just the fry bread was absolutely incredible, so if ever you are in southern Alberta... People come from all over the world to go to Banff, which is awesome, but if you're in Alberta, do yourself a favor, and head out to Blackfoot Crossing and see the amazing center there, and eat the food.Ben  Yeah. Good tip. Good travel tip. Next. I love it. Let's keep going. What are we talking about next? We're both dead now from eating delicious food. Okay, what's the thing that you eat that you think is absolutely disgusting and vile that nobody else would like?Lexi  Your gross food.Ben  It doesn't have to be elaborate. It could just be a snack or something weird. Like, maybe you scoop, powdered iced tea by the teaspoon and just shove in your mouth. Lexi  Is that? Is that what you do?Ben  I'm not saying I've done that. I don't do that. I may have done that in the past. I don't currently do that. I am an adult, and I don't have to tell you.Lexi  [laughs] "Look, and I don't wanna talk about it anymore." [laughs]Ben  It might have been something I did as a younger person. [chuckles]Lexi  I think that I have like four, and two of them are just like, "Oh, are you an adult or are you eight?" and then the other two, I think, are like more legitimately gross, but I'm like, "This is my comfort food."Ben  Okay. I came with one, but I'm really curious to see if I get inspired by any of yours, so let's hit 'em.Lexi  Okay.Ben  Rapid fire. Lexi  We'll start with the not-so-gross one. I love a good saltine cracker. Actually, growing up, I would go-- No, no, no. I'm not done yet. You put shit on the saltine. It's not just the cracker.Ben  Okay. For the listeners, I made a bit of a motion and facial expression that suggested that there was nothing weird about eating a saltine cracker. Lexi  No.Ben  Except that it's basic and boring. [chuckles] There's nothing wrong with it.Lexi  My grandma used to put margarine on the saltine crackers for me. She'd be like, "Ah, here you go." Okay, but not that.Ben  All right.Lexi  So, a saltine cracker with just tons of peanut butter and then chocolate chips. That's like my, "I'm sad, and I wanna eat something."Ben  I like that. Lexi  It's so good.Ben  I don't think that's gross. I'm with you. I used to make little sandwiches out of peanut butter and jam on saltine crackers, and I'd make a whole plate of them, just a little tray when I was a kid, still living at home, and it was just like my beautiful little snack, and I was gonna munch those while I watched a cartoon or something. Lexi  Those are my Calvin and Hobbes snacks. Like, while I was reading the comics, I would eat my chocolate peanut butter saltines. Num-num-num-num. So delicious.Ben  I love it. I think it's beautiful, and I don't think it's gross. I'm passing judgment on your choices.Lexi  We should make the food and then do, like, a little photoshoot for everybody. Mm-hmm.Ben  We should. We can make a shitty cookbook. Lexi  So, number two, and this is my sister. I'm calling out Megan because she and I used to do this together. 'Cause my parents both worked, like, serious-people, adult jobs when we were growing up, and so, we would have to, like, cook food for ourselves all the time, but we were like gross teenagers.Ben  Were you a proverbial latchkey kid?Lexi  Yes. 100% So we would be like, "I don't know. What are we gonna eat?" So here's what you eat, is you grate some marble cheese, okay? Just the Co-op-brand marble cheese into a giant pile, put it in a little bowl, and then pour pasta sauce right out of the jar, right on top of it. Ben  Whoa.Lexi  Now you're gonna microwave that bad boy.Ben  Wow. I was-- I thought I knew where this was going, and it was to the microwave.Lexi  It's to the microwave because that's how latchkey kids cook.Ben  I did not ever put pizza sauce on my-- or tomato sauce, or pasta sauce on my cheese though. I would microwave it and just eat it and it was always that big block from Co-op.Lexi  Oh yeah, the big block from Co-op but then-- so then you have like a cheesy tomato-ey mess, and then you eat it, again with the saltines or Ritz crackers, Breton crackers or Stoned Wheat Thins. Any type of cracker will do.Ben  Ooh! Somebody was fancy with their four types of crackers.Lexi  I like a charcuterie. I don't know.Ben  We should try to get a saltine sponsorship from Nabisco or whoever, or Mr. Christie, whoever the fuck--Lexi  Oh, my god. Yes.Ben  Yeah. Let's do a photoshoot of...Lexi  [laughing] Of our saltine crackers. Ben  Yeah, I'm not joking.Lexi  Ooh, all the different ways you can use a saltine.Ben  And also, if you're listening to this and you have a great saltine cracker recipe, I want you to 100% message us on social media or email us. We want those recipes. I will, at the very least, talk about them or make a list that we share in show notes or something, someday, But yeah, I, 100%, mean it. We're gonna make ourselves a mini little saltine cracker cookbook.Lexi  We're doing it. There was this drag queen that was on RuPaul's Drag Race UK, and all she did the entire season was talk about how much she loves Heinz beans on toast, and sure enough, Heinz decides to sponsor her, and she gets a lifetime supply of canned beans. And she made a comment of like, "This was the plan all along," and so... saltine crackers, nothing can be better than a saltine. Hey, Ben...Ben  We need to be very clear about which brand of saltine cracker we want. [Lexi laughs] The one in the red box. Ben  Yeah, yeah. I think that's Mr. Christie.Lexi  Is that it?Ben  I'm gonna double check.Lexi  We want this delicious, small saltines. They're delicious in a soup. You can have them as a dessert.Ben  You get four giant pillars of them in one red box, and if you're having chicken noodle soup, you crush up half of the package, [Lexi laughs] dump it in till it's just-- it's just a fucking swamp in your bowl and then eat that shit.Lexi  So, more like a stew by the time...Ben  Yeah, a saltine and chicken stew. Yeah, it's Christie's.Lexi  I like to put it in Campbell's-- like, probably their chowders. Delicious. Where it's less soup than it is sludge by the time you have, like, 10 crackers in there.Ben  Yeah. I want some more. Hit me with your next gross one.Lexi  Okay. This is maybe not as gross, but it makes me feel like a toddler every time I eat it, but this is my go-to. I'm having a bad day. I just wanna feel nostalgia. I will boil up a bunch of pasta and then it has to be zesty Italian salad dressing.Ben  Oh, that is weird. I've never heard that one. Lexi  And then I just pour it all over the pasta and then just absolute boatloads of Parmesan cheese.Ben   I'm not even sure I think any of these are gross yet. I think they're all very college.Lexi  I think they're disgusting.Ben  I think they're absolutely like,  "I'm 18 and living on my own for the first time," but... [Lexi laughs]Lexi  I shame-eat the pasta thing. Like, John hates cheese, and so, first of all, he thinks that parmesan, or as I like to call it, sprinkle cheese--Ben  Jesus.Lexi  He thinks it's disgusting.Ben  The stuff that comes out of the can from Kraft? Lexi  Yes. Ben  Yeah, that's not cheese.Lexi  The stuff that... No, it's powdered foot?Ben  I don't know. Probably-- no, it's yes. Powdered, like, you know the stuff you scrape off your feet? The bunions or the whatever, the hard part?Lexi  Yes.Ben  Just put it into a jar. They collect it, and then you shake.Lexi  Then, I eat it.Ben  Smells about the same. [Lexi chuckles] Lexi  That is my go-to.Ben  Now we made it gross.Lexi  Okay, okay, and so--Ben  I love it. It's delicious. Lexi  This is my ultimate gross one, and I have to say, so a good friend of mine is-- he's a produce person at Community Natural Foods, here in Calgary, which is kind of like our version of Whole Foods, I guess you could say.Ben  It's the closest we get. Whole Foods has never really executed on opening a store in our city for some reason. Lexi  I thought they did have one here. Ben  They have had a couple that were supposed to open, and it never ended up happening. Maybe they saw what happened to Krispy Kreme and Target here.Lexi  Or Target, yeah.Ben  Decided they couldn't take that risk.Lexi  I would like to say that I tried my best to keep Target open. I feel like I single-handedly kept a store open here but I mean, there's only so many socks you can buy.Ben  Bright pink. The women's section was where I liked to buy all my socks for a long time, and I do miss it.Ben  Let's keep it local and alienate all our listeners. Go to Byblos Bakery here in Calgary to get your pitas.Lexi  Yeah, I liked the socks there, and pajamas. Oh, I miss Target. Anyway, so my friend Dylan, he is an incredible cook, and so, anytime he's like, "This is a great food combination," I just trust him because everything he's ever made has been absolutely delicious. So one day, he's like, "Just stay with me. It's gonna sound disgusting, but it's so good." So you get a pita, like a whole wheat pita that's like maybe the size of your face. Like, a large one.Lexi  [laughs] Or Lakeview.Ben  Eh, I feel like Byblos is a little more Calgary.Lexi  The gluten-free option. Okay, now we're just arguing about neighborhoods. Anyway. Ben  Good, good podcast. [Lexi laughs]Lexi  It's so accessible to people.Ben  [chuckling] Listen to Lexi and Ben argue about Calgary communities. That's what you came here for, folks. Okay. You get your pita.Lexi  Yeah. Your whole wheat pita and then some type of nut butter, and it can't be sweet. It can't be like a sweet peanut butter. It has to--Ben  Can we stop for just a quick second and appreciate the term "nut butter"?Lexi  Yeah. It's-- it could be an almond.Ben  Let's just sit there for a second.Lexi  [not pausing] It could be cashew.Ben  It's funny. You can't-- you can't say nut butter in a conversation and not just stop to appreciate how funny it sounds. Lexi  You've never worked in an organic food store before because that sentence comes up a lot. [chuckles]Ben  And you don't snicker every single time? Lexi  No, I'm like, "What type of nut butter do you use the most?" [Ben laughs]Ben  Nut butter. [laughs] Maybe you just need somebody more immature around to help you appreciate how silly it sounds.Lexi  Well, it's like truffle butter or whatever that thing. You know what? Okay, so you take a nut butter and a not-sweet one. [Ben laughs] Ben  I can't stop.Lexi  While Ben can't stop giggling, I'm just gonna go on with the recipe 'cause it is delicious. So I, personally, like an almond nut butter, [Ben continues laughing] but, I mean, like you do you. You can use a peanut or cashew.Ben  [stifling laughter] Yeah.Lexi  It just can't be sweet.Ben  [laughing] So, you don't want a sweet nut butter. Is it salty? [still laughing] Lexi  Apparently, in some parts of the world, you can get a spicy nut butter. [Ben laughs heartily] [Lexi, unlaughing] Like, a savory or like a spicy. Ben  [laughing] I'm sorry. I'm gonna actually die. Lexi  [unlaughing] Yeah, Ben's having a cry right now.Ben  Oh, Jesus.Lexi  We're adults here, folks. We like to keep it above board.Ben  [laughing] Okay, you've got your peanut or your nut butter, spicy, apparently.Lexi  [unlaughing] Well, I like just a plain one, like almonds.Ben  [stifling laughter] Okay, okay, okay. I'm good. I've got this.Lexi  So, you got your whole wheat pita, the almond butter, we'll just say, so Ben doesn't peel off into more laughter.Ben  I appreciate it. Thank you. [laughs]Lexi  And then you need kale, like, a dark leafy green like "laciento", "lacento"?Ben  You lost me.Lexi  A dark kale, like dinosaur kale, like a really dark green, and then sauerkraut, like, from the jar.Ben  This is... This is a crime. You just committed a crime.Lexi  It's so good, and then you wrap that bitch up. Ben  This is what you went to death row for. Canada brought it back and put you on it for this crime against culinary...Lexi  Dylan would not steer me wrong. And so, one day he said it and I was like, "That's disgusting," and another guy that I worked with was like, "Nah, I'm doing it," 'cause Dylan has never made a bad meal, and he made it, and was like, "This is legit delicious," and so every so often I make it and I call it, like, my "pregnant woman wrap", and it is so delicious. Sauerkraut, kale, pita, nut butter. Delicious.Ben  Okay, what we're gonna do at some point, along with our saltine cracker recipe, mini recipe book PDF that we're gonna put out for you all, complete with photos, is we're gonna make some sort of small video where Lexi makes me this god-awful, disgusting-sounding thing, and I will put it in my mouth, and we'll see what happens. We will film that reaction.Lexi  And then, when he loves it, I will accept his praise and his apology for giggling like a wee child.Ben  Wait. Why do I have to apologize? That was about nut butter. [laughs] Just said it sounded gross, and you brought it here to me.Lexi  No, you said that I was gonna die because the food was so gross. Ben  Yeah, I did say you committed a crime.Lexi  You just said I deserve death. What's your gross food now?Ben  I don't even know if I have anything anywhere near as bad as yours. Now all of my snacks seem pretty normal. I guess the grossest one is I'll get imitation crab. Lexi  Okay.Ben  Alaskan Pollock, and I'll break it up into a bowl and put like a pat of butter on it. Lexi  Oh.Ben  And melt it and just eat that. Lexi  [pauses] Okay.Ben  It's like eating butter crab, right. Like, I can't eat that. I'm allergic to shellfish, but it's still sort of gross when you think about the idea of just like taking a chunk of butter out of the fridge and putting it on top of imitation crab and microwaving it.Lexi  When we were in college, when we would have, like, late nights out at the old Art Hotel, which was the pub.Ben  You mean the Fart Hotel? [laughs]Lexi  The Fart Hotel 'cause it was the pub called The Art Hole.Ben  The Fart Hole.Lexi  Anyway, you know, you can see how a couple, you know, beautifully-drawn letters...Ben  Graffitied letters.Lexi  Yeah, I would go home, and I was like, "I need something in my stomach to help me you know, not be inebriated."Ben  Yeah, yeah. Lexi  And all-- my mom would just buy me packages of imitation crab at Costco. I lived at home during college, and I would just stand there with the fridge door open and just eat like half a package of imitation crab after a night out.Ben  It's so good. Lexi  It's so good.Ben  Did you ever melt butter on it?Lexi  No. I would dip it in wasabi. Ben  Oh, that's even better. Shit. I'm putting imitation crab on my grocery list. This episode's making me hungry. Lexi  Oh, you know what you get, is a spicy Sriracha mayo.Ben  Ohh, that sounds good. It's like an aioli. Lexi  Yeah. Ben  [laughs] Please write us to let us know what you think of our food choices. [Lexi laughs]Lexi  We are not high right now, also.Ben  [laughing] Oh, my god. I wish. What did I choose? I think that's the grossest thing I got. I can't think of anything else.Lexi  That's weak. I'm ashamed.Ben  I'm sorry. I'm trying, but when I was a kid, I would take, as I mentioned, on occasion, spoonfuls of iced tea powder mix. That's pretty disgusting. Lexi  No, whaaat? That was you?!Ben  [chuckles] This is my dark secret coming out. And I was with you on that melting marble cheese 'cause I used to do the same thing, but I would just eat the melted cheese from a bowl, like some sort of monster. Lexi  Yeah, you need some tomatoes in there to cut that shit.Ben  I don't know. So that's what I got. Nowadays, I just eat like beef jerky if I want a snack. Lexi  Boo. Where's the gross?Ben  Some sort of sort of meat. I know. I feel so disappointed in myself. What's gross? I bet Fiona could come up with something gross that I do. Or eat, I mean. [laughs] She can definitely come up with gross shit that I do, but...Lexi  Some gross shit that you eat. It has to be specific to that.Ben  We should have asked our partners what the most disgusting thing they've seen us eat is.Lexi  Well, John would definitely say the cheese because he thinks all cheese is disgusting, and I love a good blue cheese. Ben  Oh.Lexi  And he's like, "Oh, so you eat mold?" Like, "Yeah, I do. It's delicious."Ben  Yeah, why not? It's not the first time.Lexi  Oh, I went to a cheese party once.Ben  That sounds like it would be delicious, but also trouble for my stomach, long term.Lexi  Well, none of us smelled good for a few days. I'll just put that out there. Ben  That's okay. Lexi  Oh.Ben  Well, this way you don't roll in the cheese.Lexi  One of the girls there, she made-- so she bought Pillsbury, just pastry dough, and a wheel of brie, and then she covered the brie with butter and maple syrup and brown sugar and then wrapped it in the pastry dough and then baked it.Ben  I've made that. It's good. Lexi  Oh, it's so good. Ben  You could also do it where you take a wheel of brie and just dump, like, Kahlúa on it, and then you light it up and then dip crackers in it after the flame goes out.Lexi  I like to put raspberry jam on top of my brie.Ben  I don't know if this is disgusting or not, but I like to put jam in cottage cheese and eat that. Is that weird?Lexi  Eh, that's-- no, 'cause you can - I don't know if you still can - but you used to be able to buy individual cottage cheese things that came with jam.Ben  Right. At the bottom and you're supposed to like mix them up, right?Ben  Yeah, okay. Not weird. I'm sorry. I guess I eat more normal than I thought I did. That brings us to the halfway mark of our show, and, as always, we've got... [both, along with "Who's That Pokémon" theme music] Who's that Pokémon? [only Ben] What do you got for me this week?Lexi  Yeah.Lexi  When last we met, I talked about a wet bag of sand. This time, I'm gonna use a cheese analogy. So imagine... [laughs]Ben  Okay.Lexi  There was a guy at art school who made a bust of Jesus out of Velveeta cheese, and it was called "Cheesus".Ben  "Cheesus", yeah.Lexi  Okay, this individual is-- it's a dark silhouette, but filled with piss and vinegar, and it's like a blue cheese silhouette of a man.Ben  It's like we've never seen Pokémon. Lexi  No. [both laugh]Lexi  And I'm just describing flavors and, I think, shadows. [Ben laughs]Ben  Okay, so we have a dark shadow that tastes like piss and vinegar.Lexi  And blue cheese. [Ben laughs heartily]Ben  And blue cheese. Lovely. Boy, this sounds like something I'll be able to guess.Lexi  Mmm. The silhouette is tall, and it's got a big square for a head and then bunched up shoulders like they're around its neck. Rrr. So grouchy, like this. And then, two little sticks, and that's all I got for you. Who is it, Ben?Ben  I have no fucking clue. Chester the Cheetah?Lexi  I'm disappointed. It's Gordon Ramsay. Come on.Ben  Gordon. [laughing] Oh, Gordon Ramsay. You're right. I should have gotten that silhouette. Gordon Ramsay, as everyone knows, has a very well-designed character silhouette. Lexi  Yeah, it's like a block of cheese. Ben  Known as average white male. [laughs]Lexi  Square head.Ben  Okay, someday I'm gonna take a shot at this and see if I can do any better. I love it. Gordon Ramsay.Lexi  I was really impressed that you got Margaret Atwood last time.Ben  Yeah. Did I? I don't remember.Lexi  I think, eventually, after I kept yelling "bag of sand" at you, and then you were like, "Margaret Atwood?" I'm like, "Yeah!"Ben  All right. Now we have to do the end part of it. [Pokémon theme music] [shouts] It's Gordon Ramsay! [at usual volume] 'Cause they always yell it. I'm gonna send you the clip so you know what "Who's That Pokémon?" is all about. [chuckles]Lexi  I know what--Ben  Oh, I really, actually thought you didn't-- you'd never seen it.Lexi  No, remember, I drew Nurse Joy as one of my characters for Inkto, Ben. [Ben laughs] I have had people message me and be like, "I think you mean October." I'm like, "No, I mean--"Ben  Inktober? Actually, glasses up, like actually, I don't.Lexi  I know what I'm doing.Ben  Check out this cool new hashtag. Only one of the words on the list was misspelled.Lexi  Which is impressive. I mean, that's good. Ben  Welcome back. We are here again after that wonderful break. I got sick a year and a half ago. Lexi  Oh, good from food. Ben  No, I don't know why I got sick. And no doctor that I went to see over the course of however many months was able to help me, and then eventually it stopped. But the point is, during that, I could only eat-- like, basically, chicken noodle soup and saltine crackers were the only-- and Pedialyte, and that was all I ate for like, two and a half, three months, and I lost like 40 pounds, and people kept asking me if I was dying. That's a good anecdote, right?Lexi  Oh, I've got a good one. Like, one time, it was Christmas Eve, and I think John and I had been dating for like, I don't know, a couple of years, still fairly new in the relationship.Ben  Yeah, Fiona and I are 11, and, you know, we got married after seven, so I feel like two is still relatively fresh.Lexi  Yes. Like, who are you, again? John? Yeah, so it was Christmas Eve, and I remember I was at my sister's house, and I was like, "I'm not feeling well," and she was like, "You're fine," and then, I was staying at my parents' house and John was gonna come meet us on Christmas Day, and halfway through the night I just got super, super sick, and this is when I knew he was a keeper because I text him and I was like, "I'm sick. I can't go to Christmas Day anything." Like, it was bad news, and he was like, "Can I bring you anything? Like, I'll come pick you up from your parents' house and I'll take you home," 'cause I was too sick to drive, and he said, "Well, you know, it's Christmas. Like, what's open on Christmas Day?" and especially, like 10 years ago. And I was like, "When I get super, super sick, all I can eat are pizza pops."Ben  Wow.Lexi  Like, cheese, pizza pops. That's like, that's all I can stomach.Ben  I bought some of those recently to see if they're as good as I thought they were as a kid and they're not.Lexi  No, they're sick food for me, so I only eat them when I'm sick. So if I eat them are healthy, I feel like I'm gonna be s-- Like, it's a whole thing.Ben  Wow. That could be a self-perpetuating cycle.Lexi  Oh, yeah, probably. I mean, they're not food. They're just chemicals, but anyw-- well, all food is chemicals.Ben  You eat them. It makes you sick, and then you eat them because that's all you can eat while you're sick, and then you get better so then, you keep eating them. Yeah.Lexi  But I told him, "Like, all I want right now is a pizza pop and ginger ale," and so, god bless that man, he drove around the city looking for an open 7/11 or gas station or whatever, and he came, and he picked me up, and he took me home and he made me pizza pops and ginger ale and for, like, four days, I was sick as a dog. But he fed me pizza pops, and I will love him forever for that 'cause it was so nice of him.Ben  Was it swine flu?Lexi  I think I actually had was it Norwalk or norovirus? I was teaching kindergarten at that time, and I've never been so sick in my life as when I taught kindergarten. Ben  Probably--Lexi  Like, god bless the kindergarten teachers. Oh.Ben  Yeah, it's disgusting. Lexi  Okay, I have to tell you a story and it's not mine, and I hope she'll forgive me for telling this, but it is my favorite food poisoning story.Ben  Is it somebody I know that we should put on blast, or should we bleep their name? Lexi  No. We should bleep their name. Ben  Okay, say it really loud so Jess can bleep it. [simultaneously] Bleep. [bleep] [laughs]  Beeeeep.Lexi  My beloved friend, we used to go for Indian food all the time, and she loves, loves, loves butter chicken. And one time, she went to this place, and she was like, "Yeah, the food was like, it tasted off," and she ate the butter chicken. She was living at home with her parents, and she got wicked, wicked food poisoning, just sick as a dog, and she was throwing up so badly that she couldn't catch her breath. And so, because she couldn't get enough oxygen into her system, like, she was starting to cramp up, so like she was-- like, she couldn't move. She was literally, like, passed out next to the toilet [chuckling] and her mom had to call an ambulance. It's not funny. Ben  Jesus.Lexi  But, her mom had to call an ambulance 'cause it was--Ben  You're laughing a lot for something that's not funny. Lexi  Just stay with me. Ben  Okay, I'm here. [Lexi laughs]Lexi  She's so sick. She's like, "I lit-- it, like, it was awful." The paramedics show up at her parents' house and come into the bathroom and they're like, [in stern voice] "What drugs are you on?" She's like, "Butter chicken." [Ben laughs] [Lexi laughs]Ben  I mean if you haven't ground up and snorted some butter chicken, are you really living?Lexi  Oh. I still, like, that's my fav... Every time I eat butter chicken, I think of her and I'm like, "God, I loved her." [laughs] She was so awesome.Ben  I love it. It's perfect. Lexi  Oh.Ben  We're movin' on. We are talking about your go-to DoorDash order now. Lexi  Ooh.Ben  if you don't want to leave the house and you want someone to bring you food and, in the past, that meant calling a specific place and finding somebody that did delivery. Now, it's as easy as a click of a button, I think is what old people say when they talk about the internet. What do you get? What's your go-to order for DoorDash? What is the thing that is simple, easy, and if you can't think of anything else, you want that?Lexi  Oh, Vietnamese, easily.Ben  Okay, then we get we get a Daily Double. [Jeopardy's Daily Double electronic zapping]. Lexi  Oh, do you also?Ben  Yeah,  Banh Mi. Lexi  Yes. Ben  Yeah, I want a Vietnamese sub if we can't figure out what else we want, don't wanna go super unhealthy. I can convince myself that a Vietnamese sub is pretty good for me.Lexi  I love a good, like, noodle bowl. Delicious. I like noodles at the best of times, so any type of noodle soup, delicious, charbroiled meats--Ben  Sure. Lexi  I like the salad rolls.Ben  You can get three or four meats in one vermicelli bowl. Lexi  Yes. Ben  Why would you not?Lexi  So good. Ben  You get the ball, you get the spring roll, you get the intestines? Lexi  Yep. Ben  And sometimes you get that like charred version of whatever meat it is, as well. I love it. I'll eat it all.Lexi  Hey, speaking of intestine meats, do you hotpot?Ben  I have hotpotted. It isn't something I'd call a regular, but it's good because--Lexi  Okay.Ben  --you just reminded me of something I tried not long ago that I love, and I will continue eating, which is a version of pig intestines that are cooked, sort of deep fried, sort of battered. Lexi  Okay. Ben  They come from a local restaurant. It's a Chinese dish and it is the best. Lexi  I'll try anything. Ben  I have no problem. [Lexi chuckles] Yeah. If you're not allergic to it, why not? Lexi  Well, I mean, again, like I said, my family is Scottish, and so, I don't get the big deal, like when people are like, "Ew, haggis!" I'm like, "Are you eating a hotdog right now? Same thing."Ben  Yeah, yeah. Yeah, I've got no problems with haggis. I've made haggis. Nothing. Nothing wrong with intestine meat, folks. If you're gonna eat an animal, you might as well eat as much of that animal as you can. Lexi  Yeah, make it worth it's... You know, it honors the animal. Ben  Don't be disrespectful to its death. Okay, wait. We never go on tangents, as everyone knows. It's never happened. It will never happen again. Since we're talking food, one of the things that I'm super interested in is lab-grown meat protein. Lexi  Ooh, interesting. Ben  Are you down with that? Lexi  Oh, yeah. Ben  Does it gross you out? Lexi  No. Ben  Right?Lexi  Fuck it. Just do it.Ben  I feel like, if we have a way of making meat protein that we don't have to kill something, why would we not do that?Lexi  I'm all about sustainable agricultural practices and meat pr... Like, if there's a way that we can be cruelty free, and have access to your protein source, do it up. If there's a way that we can sustainably produce food for our massive population?Ben  Mm-hmm.Lexi  Do it. I don't care if it's bugs. I don't care if it's lab-grown.Ben  Vertical farming, yo.Lexi  Yeah. I wish that people would do that more. Ben  I'm probably allergic to bugs, unfortunately. Lexi  How do you know? Ben  I don't know for sure, but I'm too scared to try. I was reading an article about, you know, this sort of advent of bug food and all that, and there was sort of a caveat, at one point, about how people who are allergic to shellfish are--Lexi  Oh!Ben  --more often allergic to bugs, as well, due to a shared protein. Lexi  Okay, I can see that.Ben  And, I am allergic to shellfish so I will die when we all transition to bug food. I will starve.Lexi  Well, my hope is that the people who can eat the bug food, do eat the bug food, so that you can have...Ben  No. All the beef and pork and chicken--Lexi  But, lab grown, right? That seems fine. Like, I don't see what the big deal is. Just eat it.Ben  I've definitely run into folks that I talked about it, and they're like, "I don't trust science, and I'm not gonna eat lab-grown stuff," and I'm like, "Okay."Lexi  Do you remember back in like, the late '80s, early '90s, there was like, an Easy-Bake oven, but it was for gummies.Ben  Yeah, my sisters had one. Lexi  We ate that shit. What's the difference between eating crap like that, or, like, all of the different snack foods?Ben  Oh, we're gonna go on a tangenty tangent, a tangent from our tangent, which is now we're getting into, "Just take the fucking vaccine."Ben  "You don't know what's in it? You don't know what's in that package of Oreos you ate either, but you ate it all. [Lexi laughs] Take the fucking vaccine."Lexi  [frustratedly] Oh.Lexi  Like, "You just pounded a Monster energy drink, You're fine."Ben  Yeah. "You know what all those ingredients are? I don't think you do."Lexi  No.Ben  "So stop coming up with 'scuses. 'Scuses is what I call excuses when I feel angry. [Lexi laughs] Call 'em 'scuses. [Lexi laughs] You know I'm mad when I say 'scuses. Stop coming up with 'scuses and just take the jab. I've done it. Lexi did it. We're fine."Lexi  Yep.Ben  "Everyone's fine."Lexi  We're fine. Ben  "Stop it."Lexi  If anything, I feel stronger. Ben  I feel better, and my Wi-Fi has never been better.Lexi  I just like being able to eat in a restaurant. Ben  Yeah.Lexi  Like, go do things. Like, be a part of society again.Ben  I'm still holding back a bit because I've got a two year old who cannot get vaccinated at this point and a soon-to-be infant, and I have to be ultra-cautious, and...Lexi  Yeah.Ben  I would be lying to myself if I said my lifestyle had really changed at all since before I had kids or was... I've always been a shut-in misanthrope, so...Lexi  I will say, like, we're homebodies at the best of time, so, like, I've gone to friends' houses less, and we've eaten out maybe five times in the past year?Ben  Yeah, seeing less friends means, instead of two to three times a year, it's been once, from a distance.Lexi  Yeah. You're just waving across the parking lot at somebody.Ben  Okay, the lab-grown meat brings us to an ethical quandary, which is, would you eat extinct animals if they could grow that meat in a lab?Lexi  Mmm, that's a great question.Ben  So they found some genetic data and they're able to, you know, bring us a dodo. Just, they can't make the dodo live again, but they can bring us dodo protein. We can find out what that dodo tasted like. Would you do it?Lexi  Okay, so here's the thing about me. I feel like fancy foods are wasted on me. As we have heard, I garbage trash, so someone coming to me and being like, "Oh, this very fancy, like Wagyu beef," I'm like, "Arg, I can't tell." Like, one time, my uncle gave John and I like a sip of whiskey from this, like, it was like a super fancy, really old, like, $1,000 bot-- like, I don't know. I was like, "It tastes like burning. I don't know."Ben  Yeah. Lexi  Like, fancy things are wasted on me.Ben  I'm the same with coffee.Lexi  Yeah, coffee is coffee is coffee.Ben  I love coffee. I used to be a huge coffee snob. You have a kid and see how long that lasts. You know what I drink now? No Name brand instant coffee and I fucking love it. It's fine.Lexi  I know. I've had it. [laughs] Every time I go out, and I find instant coffee. I think of you guys. I'm like, "Oh, I should buy this for Ben and Fiona."Ben  No, see, when you were by, you had fancy Nescafe, and then I found out all the ethical issues with that company.Lexi  Yes. Then you stopped wanting to buy it.Ben  Yeah, and now we get No Name brand, which is an actual name of a brand from Superstore chain here where we live, and it's about as cheap and unassuming as you can get, and that's what I drink now, and it's fine. I have no problems with it. I've lost... [Lexi laughs] I've lost any sort of foodie snobbery that I used to have. It's gone.Lexi  Years and years ago, we went to Amsterdam for Christmas-- or, no, for New Year's Eve, and it was awesome. Best New Year's Eve ever, but a friend of ours who booked the trip, he asked his credit card company, for some reason, to-- he was on the phone like, "Hey, just so you know, my credit card hasn't been stolen. I'm going to Amsterdam. By the way, do you have any recommendations?" And the person was like, "Yeah, there's this really awesome Japanese restaurant. If you want, I'll book it for you," and he was like, "Yeah, for sure." And so, we wound up going to this restaurant. I couldn't tell you the name of it. Later on, we found out it was like this three-star Michelin Japanese restaurant, and I don't know. I just went and I was like, "This. Bring me this food. I don't know."Ben  That's a great, like, chunk of this story is the fanciest place you've ever eaten, and it sounds like that was it.Lexi  Oh, it was so fancy. Ben  The three-star Japanese place that you can't remember the name of.Lexi  I'll find it. It was, to this day, the best food I've ever had in my life. There was, like, wine pairings with everything. It was, like, six courses or something. Everything was like the size of a loony.Ben  Yeah.Lexi  Just absolutely tiny. I had to have-- a person came and explained to you how to eat the food, and it was unbelievable. What's the fanciest food you've ever had?Ben  So we went to Italy--Lexi  Ooh.Ben  --for a book festival. I got to tag along with Fiona, and we were there for, it's called Luca. That's the name of a town and the name of the festival. It's a comic book festival. Huge deal there. But we flew into Milan and we're jet lagged as F. I don't know what time it is. The lighting's all weird. We crossed like the famous, like, Milan Canal and it's drained and full of garbage 'cause apparently, they were doing some sort of construction work somewhere along the line. I'm like, "What the fuck is happening? Where am I? What's going on?" And then, our hosts take us into this beautiful tiny, little hole-in-the-wall restaurant, and it's like one of those, what are they called now? The arch where they start, like, doing funny food with, like, the intent of it being more like scientific. Why can't I remember this word?Lexi  Gastro?Ben  Gastro... something. Yeah, I got the gastro. I don't know what the other part is.Lexi  The fancy food. The sciency.Ben  Yeah.Lexi  The science people make the food.Ben  Yeah, they were doing that sort of thing. Yeah, we have these beautiful meals. They're just fantastic. I have no idea where we are. I'm just like this, like, boorish, slovenly-looking north American person who's just like dazed and confused, and yeah. It turns out, he's like, "Did you enjoy the food?" our host, and I'm like, "Yeah. It's great. It's lovely." And he's like, "This is a Michelin-starred restaurant. It's like one of the best in Milan," and I was like, "Oh, okay."Lexi  Cool. Ben  And I feel like I wasn't adequately appreciative enough, and then they brought out this strawberry-- or no, wait, wait, wait, wait. They brought out what looked like a strawberry or tomato. I can't-- you can tell how jetlagged I was.Lexi  Oh, it was a red thing. Ben  Yeah, and I tried to eat it, and then it all, sort of like, evaporated in on itself and melted down, and it was like a dessert cream or something. It was insane. And it was also like a fever dream. And then we went to this weird old church that was converted into a hotel and slept in a room, and I didn't know where I was or what was happening so I just played on my DS, [chuckles] and couldn't fall asleep.Lexi  Like a true Canadian. [chuckles] There was one restaurant we went to, 'cause we drove to San Francisco, maybe like 10 years ago, eleven, whatever. We drove to San Francisco, and we went to this place 'cause John went down there 'cause, when he was working for Apple, he was at Cupertino for a bit, and he took me to this restaurant called Scoma's, and it was a place where like, there's pictures of JFK eating there, you know, like, and Marilyn Monroe, one of those types of places where the waiters are like 70.Ben  Legacy.Lexi  And it is probably the best seafood I've ever had in my life. Like, I had ravioli with like a big lobster tail and, like, the place where they the boats come and drop off the fish is like 10 feet away from the restaurant. Ben  Mm-hmm. Lexi  Oh.Ben  All the best meals I've had are at restaurants I can't remember the names of.Lexi  This is the only one where I'll remember it. Scoma's. So good. Ben  Yeah, getting to tag along on book tours and that sort of thing, I've been to just a wild variety of restaurants in places that I just can't remember.Lexi  Ooh, I've got a question.Ben  Hit me.Lexi   If you were going to travel to any country for cuisine, where would you go?Ben  I think it's France, for me. I think that's been... Well, hold up. You asked if I could travel somewhere to try the cuisine, not where I'd go back to if-- Like, what my favorite cuisine I think is, generally speaking, French cooking.Lexi  Interesting.Ben  My favorite experiences, generally speaking, have been in France. It's been just lovely going there. Lexi  Oh.Ben  The food is fantastic. The people are lovely. I think they get a bad rap overall. [both laugh] They're all dressed lovely, though, and I always feel like

Happy Easy Bake Oven Day! On this episode of In The Kitchen With Mary Mac, you'll learn about our logo, the original Easy Bake Oven, and a little toy trivia. Also a couple of money saving Easy Bake Oven mix tips! Be sure to check us out online on Facebook and Instagram (@marymacbakehouse), Twitter (@marymacpodcast), and on our website, www.marymacpodcast.com! You can also find our mixes in person at Standing Chimney in New Galilee, PA and Steel City Craft Emporium in Pittsburgh, PA!

This episode is all about one thing - WITCHES. To be honest, Halloween 3 doesn't contain any witches, however, it was chosen nonetheless and the group had a great time breaking down this cult classic. 

Welcome to Wine, Wicked Crimes, and Cat Moms, Oh My! On this podcast, Courtney and Kat, two spicy cat moms with trucker mouths, discuss true crime with a full helping of dark humor on the side. So if you enjoy true crime and hearing inappropriate jokes, this podcast is for you!We're super sorry for the delay. Again, blame it on Mercury, and cold and flu season, and migraines…. Basically, blame it on the universe.This week, the ladies discuss absolutely nothing related to true crime, unless you count the assault upon your ears, because a baby was born, CONGRATULATIONS JOE!!! And lady love (Courtney) caught the flu and a sinus infection. There wasn't enough time to research something new related to crime., so…… Here's a pallet cleanser about nothing, until this coming Wednesday when we get back to some true crime and eventually the final part of our “Cannibalism with Joe” special. Enjoy!Theme song by Scafetta (https://soundcloud.com/scafettamusic)Find us on the web:BICBP-RADIO.COMPatreonhttps://www.patreon.com/CatmomsohmyFacebook GroupWine, Wicked Crimes and Cat Moms, Oh MyInstagram@catmomsohmypodcastTwitter@catmomsohmypodEmailcatmoms2@yahoo.comSupport local Buffalo businesses. Shop for all your athletic wear at FDAWear.comUse discount code “FitCatMoms” for 10% off your entire purchase

Good News: A great initiative is on the way to add more forest to over 500,000 acres of the Scottish Highlands, Link HERE. The Good Word: A beautiful thought from Helen Keller. Good To Know: A pretty impressive fact about Easy Bake ovens. Good News: A new form of product label is coming to Europe […]

In this episode, I talk about three of my good buddies and how they make fun of me for using an easy bake oven.  It's ok.  I've embraced it. They respect me more for that reason. 

It's the 6th installment for The 2020 Spooky Extravaganza and this one involves WITCHES with our Easy Bake Coven category. The film that was chosen is The Autopsy of Jane Doe, a minimalist horror movie that is much more than it seems.  

Welcome to the inaugural episode! Josh and Rachel talk about their memories of Adventures in Odyssey and why they started this podcast before diving in to episode 1, Whit's Flop, from the album The Adventure Begins. Along the way, they cover sketch comedy, training montages, and the many voice talents of Hal Smith. Artwork courtesy of Focus on the Family. Adventures in Odyssey Theme by John Campbell, re-recorded by Wesley Burchell. To listen along with us, you can purchase the album through our affiliate link: The Adventure Begins: The Early Classics (Adventures in Odyssey Golden Audio Series No. 1)

Did you play with action figures, electric football or perhaps make treats in an Easy Bake oven? How about an Evel Knevel stunt cycle? Check out the latest podcast and get my take on these things. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/don-williams8/message

This week, I'm joined by Ashley Bottoms, ice cream and pastry chef at the beloved Clumpies Ice Cream Company, right here in Chattanooga. She tells us about her beginnings in the kitchen with her mom and grandmother (and Easy Bake ovens, of course), her time in culinary school in North Carolina, a stint at the historic Biltmore Estate, and some time in Nashville before coming to Chattanooga in 2015. Most importantly, we taste and tease their new spring and St. Patrick's Day flavors, like Lucky Charms, Pina Colada, Irish Coffee, and more. Believe me, y'all are going to LOVE them.  Thanks so much for listening, y'all! Check out Clumpies' website to see their current flavors and order your own pint pack. Like and follow them on Facebook and Instagram, and follow Ashley on Instagram at @aebottoms. 

In this chapter, Jerry and Jillian discuss the merits of Suzie Homemaker over Easy Bake, analyze the friendship of Newly-Upper-Middle-Class Cory and Newly-Serfdom-Classed Shawn as well as pick apart the inner workings of an elf who believes a friend should always underestimate your virtues and an enemy overestimate your faults.... So join in the insanity as we find out why Amy and Alan are truly the best television parents ever.Find us on Twitter @StoryofCoryPodOr email us with your thoughts and opinions at StoryofCoryPod@gmail.comDownload (right click, save as...)WARNING: This episode contains adult language.