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Episode 104

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Published on:

31st Jul 2023

About Lobsters & Soft-Shell Crabs And An End To Season 3 Of Our Podcast

Lobsters and soft-shell crabs. In our part of the world, they spell "summer." But how do you know how to buy the best?

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written over three dozen cookbooks and hundreds of magazine articles and columns. We've developed over 12,000 original recipes in our career. And yes, a few of them have been about lobsters and soft-shell crabs! You might want to check some of them out in our 900-recipe tome, THE ULTIMATE COOK BOOK.

Join us as we talk about how to buy the best. And then listen to the finale for the third season of our podcast. We're going on hiatus and revamping the show. When we return, we'll have more live cooking shows, more interviews with new authors, and a new feature you won't want to miss: the taste test.

Thanks for spending time with us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[02:42] All about choosing and cooking lobsters.

[13:50] All about choosing and cooking soft-shell crabs.

Transcript
Bruce:

Hey, I'm Bruce Weinstein, podcast Cooking with Bruce and Mark.

Mark:

And I'm Mark Scarborough, and together with Bruce, we have written, you

Mark:

know, this, over three dozen cookbooks for several New York publishers.

Mark:

We're not even really sure how that has happened in our lives.

Mark:

I guess just the answer is hard work, eh?

Mark:

So more than three dozen cookbooks for several New York publishers,

Bruce:

including several dozen pounds added on my hips.

Mark:

Oh gosh.

Mark:

And they used to be contributing editors to eating well and cooking

Mark:

light before those magazines folded.

Mark:

So goes the world.

Mark:

But our latest cookbook is out this fall.

Mark:

It's called podcast, you know about it, 704.

Mark:

Photos of the recipes, every single step of every recipe is photographed.

Mark:

We'd love if you'd check that out on any of the platforms, or if you

Mark:

look in the podcast notes for this show, you'll see a link to that book.

Mark:

Alright, but we're not talking about that.

Mark:

Instead...

Mark:

We're talking about this podcast,

Bruce:

how we are revamping this podcast.

Bruce:

We've gotten a lot of emails from folks saying they missed when we

Bruce:

used to cook and they love our interviews and they love what we talk

Bruce:

about, but they miss our cooking.

Bruce:

So we thought we would take a little break this summer and come

Bruce:

back on September 11th with the fourth season of the podcast season.

Bruce:

And we would just mix it up a bit and we're going to be doing some

Bruce:

interviews still, but we're also going to be doing some cooking.

Bruce:

We're going to be talking about our favorite recipes,

Bruce:

restaurants and cookbooks.

Mark:

Essentially what we're going to do is we're going to keep the one minute

Mark:

cooking tip and we're going to keep what's making us happy in food this week.

Mark:

And in the middle between those two, we're going to insert either

Mark:

interviews with cookbooks, live cooking experiments on air with the

Mark:

two of us, Or in some cases, other things, food trends, cookbook reviews,

Bruce:

Taste tests are my favorite thing that's coming up.

Bruce:

We're going to try all sorts of foods on this podcast.

Mark:

Yeah.

Mark:

We thought we might, you know, do actual taste tests of various foods on the

Mark:

podcast and see which one we like best.

Mark:

Let's say of store brands of canned beans, unsexy canned beans.

Mark:

I went straight for canned.

Mark:

Wow.

Mark:

You know, I could have come up with something better.

Mark:

How about bars of chocolate, but instead I came up with canned beans anyway.

Mark:

That's what we're planning to do.

Mark:

And we're going to be back on the air for on September 11th.

Mark:

That's a little bit of an auspicious date if you live in the United

Mark:

States, but on September 11th with the fourth season of the podcast.

Mark:

So we're taking some time off to retool.

Mark:

But before we get there, we wanted to do this podcast, our final podcast in this

Mark:

season on two of our favorite summer food.

Bruce:

Well, it still is July and here's the first of my

Bruce:

favorite summer food lobsters.

Bruce:

And sure, you can get them all year round.

Bruce:

But in the summer, I can cook them outdoors and not stink up the house.

Mark:

Hey, if you have air conditioning, as we do, and yes, we live in rural

Mark:

New England, and yes, we need air conditioning because yes, the humidity

Mark:

is only 5 billion percent every day.

Mark:

So, um, uh, we Never was like that before.

Mark:

Yeah, I know, it's really funny.

Mark:

funny.

Mark:

So we live in this world in which our windows are shut for air conditioning.

Mark:

Then we get about two and a half months where the windows are open

Mark:

for fall and then they're shot all winter long because the heat

Bruce:

and a lobster can stink up a house when it's shut up like

Mark:

they're open again for about two months in the spring.

Mark:

It's really funny what I have what it's like to live in New England.

Mark:

But Bruce is right, the lobster can certainly smell the house of it.

Mark:

It is certainly disgusting.

Bruce:

So how do I cook it outside?

Bruce:

Well, I'm very lucky to have a gas grill that has a side burner.

Bruce:

So I could put a big pot out there and just put water in

Bruce:

it and boil it out there.

Bruce:

Or, you know, there's a little dicey, some people don't like to do it.

Bruce:

If you cut the lobster in half, you have to do it while it's alive, then you

Bruce:

can grill it and you can do it quickly.

Bruce:

You stick the knife right between the eyes, you cut the head

Bruce:

and then it's dead instantly.

Bruce:

It actually dies faster than if you put it in the water.

Bruce:

So it's actually a little more humane.

Bruce:

But it.

Mark:

Let me say, I'm going to say this also that if you don't know, Bruce is

Mark:

the chef in our duo and I am the writer.

Mark:

And the first time a lobster had to be cut in half in our career, I had to

Mark:

do it because the chef couldn't do it.

Mark:

He couldn't bring himself to actually cut the lobster in half.

Mark:

And I was like, Oh God.

Mark:

I spent the summers on my grandparents farm.

Mark:

I have no problem doing this.

Bruce:

And I just did it.

Bruce:

I could do it now.

Bruce:

So when you go to the store to buy a lobster, Besides the price, because

Bruce:

look, the price is something that we all need to look at when we buy it, right?

Bruce:

But besides the price, what should you look for when you buy a lobster?

Bruce:

Number one, alive and active.

Mark:

Yes, Bruce's sister and her husband were just here for several

Mark:

days with us in rural New England, and lobsters are in right now.

Mark:

The season is well on, well, kind of always on.

Mark:

But it's on now for sure for summer and we went and we checked him out and we went

Mark:

actually to a couple stores and We found one that was less expensive and then in

Mark:

those tanks We looked for the lobsters that were crawling around like crazy

Mark:

That were moving around even the ones on top of the big pile of lobsters in the

Mark:

corner We looked for the ones on the top of the pile because they've climbed up

Mark:

there in order to assert their dumbness.

Mark:

If you don't know about this kind of stuff, there is a

Mark:

great book by Trevor Corson.

Mark:

Bruce actually loves this book called The Secret Life of Lobsters.

Mark:

We were actually at a food event with Trevor Corson and Bruce was,

Mark:

like, starstruck when he met Trevor.

Mark:

He was like, oh my God, you're the guy that wrote The Secret Life of Lobsters.

Mark:

It was like he was starstruck with Trevor.

Mark:

But check out that book, The Secret Life of Lobsters, if you want to know.

Mark:

They are actually foul, nasty, fighty, militaristic creatures.

Bruce:

So, when you're in the store and you ask the fish guy to get you

Bruce:

a lobster, you do not have to just take any lobster he pulls out, right?

Bruce:

Nope.

Bruce:

You can actually.

Bruce:

direct him to the lobsters you want.

Bruce:

So how do you choose one in there?

Bruce:

Well, of course, as Mark said, get one that's moving around.

Bruce:

But we like to get ones that have big claws.

Bruce:

Some lobsters have bigger claws than others.

Bruce:

Because Mark and I love the claw meat even more than the tail meat.

Mark:

We do.

Mark:

And we also like females more than males.

Mark:

It's funny, this gay couple likes females more than males.

Mark:

And I'll tell you why.

Mark:

Because you have a higher chance of having roe in the female.

Mark:

Now once the roe becomes officially eggs.

Mark:

It moves outside of the shell and they can't actually collect those lobsters.

Mark:

They can't fish for them once that roe becomes real eggs.

Mark:

So they have to throw those females back.

Mark:

But you can catch a female that has roe in it.

Mark:

And there's a couple ways to know if you've got a female in hand.

Bruce:

Oh, you're going to get Eye rolling from the guy in the store

Bruce:

because you're going to ask them to work.

Bruce:

You have to hold the lobster upside down and look at the tail.

Bruce:

The tail of a male lobster is perfectly straight.

Bruce:

And the underside tail of a female, it's a bit wider, closer

Bruce:

to the body, it curves out.

Bruce:

You know, females have curves, even in the lobster world.

Bruce:

And so you're going to see that slight curve.

Mark:

I tell you, this boy has

Mark:

curves.

Mark:

Okay, go on.

Bruce:

So that's how you can get a feel again.

Bruce:

You're gonna get the eye rolling You may even get them to say

Bruce:

I'm not doing that for you

Mark:

But yeah, and the thing is the roe is really delicious It's if you know

Mark:

anything about eating sushi about eating to be go or flying fish roe You know

Mark:

how delicious that roe can be and dipped in butter that roe is super delicious

Mark:

in a lobster So you can get it better with a female that The trick to the

Mark:

lobster is looking for active and live.

Mark:

Female is a separate issue and is a kind of more connoisseur issue.

Mark:

That's what you're looking for.

Mark:

And what do you say?

Mark:

I mean, once they hit the boiling water, how long about does it take them to

Bruce:

cook?

Bruce:

It takes about 10 minutes for a one to one and a quarter pound lobster.

Bruce:

After that, for every quarter pound, I add another minute or two.

Bruce:

So if I'm doing two pound lobsters, we're probably talking about 15 to 18 minutes.

Bruce:

Um, but you have to go by the color of the shell, make sure that it is totally

Bruce:

red because they turn bright red.

Bruce:

When they're cooked through, you'll see little globs of.

Bruce:

albumin protein coming out of them.

Bruce:

People think it's fat, but it's actually protein, just like an

Bruce:

egg white coming out of them.

Bruce:

And it's always better, in my opinion, unlike a steak where I'd rather

Bruce:

slightly undercook it with a lobster.

Bruce:

I would slightly rather overcook it and pull the tail out and

Bruce:

find the meat's raw on the side.

Mark:

So we're not going to talk about this, but I feel like bringing it up.

Mark:

Let me say that this is the U.

Mark:

S., and in fact Canadian, U.

Mark:

S.

Mark:

and North American way to cook a live lobster.

Mark:

But this is not the Japanese way.

Mark:

And the reason this is, is because the tail does get slightly overcooked

Mark:

in this cooking of a whole lobster.

Mark:

And the Japanese Chefs are notorious for tearing off the tail of a live lobster.

Mark:

They just rip it apart.

Mark:

And then cooking it and the claws separately because there is actually

Mark:

different timing for the two.

Mark:

It is true.

Mark:

So when you cook a whole lobster, when the claws are tender and perfect,

Mark:

the tail will be slightly overcooked.

Mark:

There's just no way around that in a live lobster until you get up

Mark:

to the Godzilla range of the, you know, two kilo, four pound lobsters.

Mark:

Then that's, then you're in another ballgame.

Mark:

I

Bruce:

got to tell the story.

Bruce:

So we used to go to Prince Edward Island, uh, most summers and we loved it up there.

Bruce:

And we went to this place called Delvey by the sea and dinner

Bruce:

was included with your room.

Bruce:

Not anymore.

Bruce:

You have to pay for it, but.

Bruce:

Their lobster was always a choice on the menu, but they always

Bruce:

brought, you know, the one and a quarter pound little lobster.

Bruce:

And I called them before we got up there.

Bruce:

I said, I'm going to be the ugly American and I want you to get me a

Bruce:

giant lobster for my first night there.

Bruce:

And they're like, Oh, there'll be an upcharge.

Bruce:

Fine.

Bruce:

No problem.

Bruce:

So we get there.

Bruce:

The whole dining room is buzzing.

Bruce:

Ooh, the American that wanted the big lobster and they brought me out

Bruce:

this two and a half pound lobster.

Bruce:

And I was so disappointed.

Bruce:

I was like a little child.

Bruce:

I can get a two and a half pound lobster at my local stop and shop.

Bruce:

So I was, I said to them, it was delicious.

Bruce:

But I said, look, I'm here for a week on my last night.

Bruce:

I want Godzilla.

Bruce:

I mean, I really want the big.

Bruce:

So they did.

Bruce:

They got me an eight.

Bruce:

Pound lobster for my last night now.

Bruce:

It is sad that lobster was probably older than I was but uh,

Mark:

no, not probably That lobster had lived a very very long time.

Bruce:

It was It was gamey.

Bruce:

It was meaty.

Bruce:

It was a steak knife to cook it It wasn't a sweet lobster, but No way.

Bruce:

It was delicious.

Bruce:

I ate every bite.

Mark:

The reason people like the smaller lobsters, the quote unquote

Mark:

chicks that are a pound or the pound and a quarter or the pound and a half.

Mark:

The reason people like those lobsters is because the meat is notoriously sweet.

Mark:

Once you get up over two pounds or a kilo for a lobster, that meat Takes

Mark:

on a musky, almost gamey taste.

Mark:

It does get tougher and, uh, it gets much more knife ready than fork ready.

Bruce:

Well, because the longer lobster lives, the less frequently

Bruce:

it molts, the bigger it gets.

Bruce:

So the less frequently it molts.

Bruce:

the meat has a chance to just age inside the lobster tail and it gets stronger.

Mark:

And let me also say that in summer, particularly, you can often get a lot of

Mark:

hard shell lobsters and lobsters molt.

Mark:

If you don't know this, they, their shell falls off and they grow,

Mark:

they calcify a new shell over time.

Mark:

And soft shell lobsters are easier to deal with.

Mark:

at the table because the shell can almost tear apart with your hands.

Mark:

They, it's not quite like a soft shell crab, but the shell is still there, but

Mark:

it can almost tear apart with your hands.

Mark:

The hard shell lobsters are tough and the shells are very thick and very

Mark:

calcified and like, practically like bone.

Mark:

When Bruce's sister and brother in law were here and we got

Mark:

those lobsters, those were.

Mark:

All hard shell lobsters and Bruce actually ended up having to crack some

Mark:

of our lobsters in the kitchen with a mallet because the shell was so hard.

Mark:

Lobster crackers wouldn't get through them.

Bruce:

But here's why I like the hard shells better than soft shell lobsters.

Bruce:

When a lobster molts, it pumps itself full of water, right?

Bruce:

So that the new shell firms up around a lot of water and then

Bruce:

the meat shrinks back down.

Bruce:

So it has room to grow.

Bruce:

So when you buy a softer shell lobster, you're not getting meat all the way to

Bruce:

the edge of that inside of the shell.

Bruce:

And it's you paying for actually a lot of water.

Bruce:

When you get a really super hard shell lobster, that meat is cram packed.

Bruce:

in there and you're actually getting more meat for your money.

Mark:

You can tell if a lobster has molted recently, even if

Mark:

the shell is a bit harder.

Mark:

When you deal with the claw, you know how the claw has like that thumb like part,

Mark:

that long thin pincher part, and then it's got the big mitten part of the claw, okay?

Mark:

In that pincher part, that long thin thumb like part, when you crack it open,

Mark:

if the meat in there is very small, or doesn't fill that entire thumb.

Mark:

finger, thumb up, then the lobster has recently molted because the

Mark:

meat hasn't grown to fill the shell.

Bruce:

Yep.

Bruce:

And so I prefer a hard shell lobster.

Bruce:

If I can get them, sometimes in the store they don't know that,

Bruce:

so I'll still make them crazy about looking for a female though.

Mark:

You do get more meat per pound with a harder shell lobster.

Mark:

But at the same time, it's really hard to deal with.

Mark:

And sometimes you have to take a mallet to it after it's cooked in order to get

Mark:

it open and get at that meat inside of it.

Mark:

So let's talk about our other favorite summer thing, which is soft shell crabs.

Bruce:

Usually they're in season from about May through September.

Bruce:

That's the, you know, sometimes as you get later in the summer, they're

Bruce:

harder to find, but they're already starting to run out, but their real

Bruce:

season is through September again.

Bruce:

Crabs molt just like lobsters, and when they molt and they haven't

Bruce:

developed their hard shell yet, you can actually eat the shell and everything.

Bruce:

That's how soft and papery they are.

Mark:

So they're not going to be active the way that lobsters are,

Mark:

because they're actually kept out of the water when they're sold.

Mark:

So here's what you want to look for, and here's what I always look

Mark:

for when I buy soft shell crabs.

Mark:

If you're really into a splurge, and these are splurges because they're

Mark:

expensive, they're a delicacy.

Mark:

And, uh, you have to look for certain things and here's what I live for

Mark:

is a they should not be wrapped in plastic in the way because that

Mark:

means the crab cannot breathe was probably frozen, probably was frozen.

Bruce:

They don't tend to wrap live ones in plastic.

Bruce:

So it was probably frozen.

Bruce:

It also means it has been.

Bruce:

previously cleaned.

Bruce:

You want to buy them alive if possible, but certainly as close

Bruce:

to their demise as possible.

Mark:

And I used to buy a lot of soft shell crabs when I lived in Madison,

Mark:

believe it or not in Madison, Wisconsin, where, when I lived there, I got really

Mark:

heavy into soft shell crabs in the summer.

Mark:

It was like this thing.

Mark:

And I would buy them.

Mark:

And what I would always do is I would go to this place that had done.

Mark:

It was a kind of market with a butcher, a farm market with a

Mark:

butcher shop behind it in the barn.

Mark:

It may still be there for all I know.

Mark:

And, um, Uh, I would look for the social crabs and I would always look

Mark:

for the ones, and I know this is going to sound gross, please don't

Mark:

cross that at me, but I would look at the ones that were bubbling around

Mark:

where their mouths and eyes were.

Mark:

They were fizzing or foaming around that spot.

Mark:

That was an indicator that the thing was alive.

Bruce:

And unlike lobsters...

Bruce:

Crabs, soft shell crabs, since you're eating the whole thing needs to

Bruce:

be cleaned before they're cooked.

Bruce:

Yeah, and it's a really complex process.

Bruce:

So, you may not know this.

Bruce:

Ask your fish guy to do it.

Mark:

Yeah, okay, we'll come back to that.

Mark:

Ask your fish guy.

Mark:

But you may not know this, but if you haven't ever had a soft shell crab, maybe

Mark:

you've had it fried, um, in a sushi roll.

Mark:

Or maybe you've had it fried on a sandwich.

Mark:

Deep fried, crunchy.

Mark:

Right, deep fried and crunchy.

Mark:

Maybe you haven't ever actually just looked.

Mark:

don't want on a plate.

Mark:

But you're essentially eating the entire thing.

Mark:

Post cleaning.

Bruce:

The XO skeleton.

Bruce:

You're eating it all.

Mark:

Unlike lobsters, soft shell crab shells are essentially non existent.

Mark:

I mean,

Bruce:

yeah, they're just like thin paper, but they have to be cleaned.

Bruce:

I'm not going to get into how to do it at home because it is a

Bruce:

complicated and disgusting thing to do.

Bruce:

So just ask the fish guy to do it for you.

Bruce:

Um, and I like any fish guys that won't do it for you.

Bruce:

They'll do it.

Bruce:

And quite honestly, I don't.

Bruce:

Want to like eat the eyes and the face and I like to cut the face off.

Bruce:

Yeah,

Mark:

I don't cut the face off,

Bruce:

but they do that when they clean them.

Bruce:

They cut the face off.

Mark:

By the way, and we should say this before we should

Mark:

eat the day you buy them.

Mark:

Do not buy these ahead for a party.

Mark:

If you're going to, let's say you want to make lobster salad for a party,

Mark:

then in my opinion, buy the already cooked tails and those you can buy and

Mark:

put in your refrigerator for several days and make your lobster salad.

Mark:

If you're buying live lobsters or soft shell crabs that were alive and

Mark:

then cleaned at the store, you want to eat them by dinner that night,

Mark:

keep them cold, cold, bring them.

Mark:

Cooler with ice, cold, cold at the lobsters.

Mark:

Cold too.

Mark:

They kind of go to sleep on the eyes when they're very cold.

Mark:

They like soft shell crabs, of course, if they've been cleaned or now dead,

Mark:

they won't go to sleep, but it keeps them really fresh and you want to eat them

Mark:

within several hours of having bought

Bruce:

always the best way with most seafood, but especially with those,

Bruce:

what do you do with soft shell crabs?

Bruce:

I like them battered and deep fried, like in a sushi roll.

Bruce:

I like them super crunchy.

Bruce:

I know people like my mom don't.

Bruce:

And your husband.

Bruce:

And my husband.

Bruce:

You don't even like them that way at all.

Bruce:

You like them just sauteed in a skillet with butter.

Bruce:

Correct.

Bruce:

Until they're cooked through.

Bruce:

Lemon, lemon butter.

Bruce:

I kind of want to hide the fact that I'm eating the whole shell and everything.

Bruce:

So I hide it in between panko and deep fry it.

Mark:

I like to butter in the pan.

Mark:

I put the soft shell crab in a little flour.

Mark:

If I get really crazy, I may put salt, pepper, and paprika

Mark:

in that flour, but I doubt it.

Mark:

I put it in a little flour.

Mark:

I put it in the melted butter.

Mark:

I cook it.

Mark:

Doesn't take very long for a soft shell crab.

Mark:

I mean, we're talking Couple minutes aside.

Mark:

Yeah.

Mark:

Just, you just want to get a little crust on that flour.

Mark:

Just a little bit of browning.

Mark:

And then I, uh, spoon the butter over it as I'm cooking it.

Mark:

And then I squeeze, oh, a quarter to a half, depends on how lemony

Mark:

I want it, of a lemon over it.

Mark:

and then continue to spoon it.

Mark:

So it's a little bit of lemon butter.

Mark:

And then it, to me, even if I salt and pepper the flour, it

Mark:

needs more salt at the table.

Mark:

But that's me, because I like salty food.

Bruce:

But you can grill them, too.

Bruce:

You can get the grill up super hot, do direct heat.

Bruce:

You can do them plain.

Bruce:

You can marinate them in any kind of Asian style marinade, whether it's Vietnamese

Bruce:

and use fish sauce and lemon juice.

Bruce:

Or you can go more Cantonese and do them in a soy and black bean.

Mark:

I can imagine them with...

Mark:

Fish sauce,

Bruce:

lime juice, brown sugar,

Mark:

and then you make a really spicy peanut dip or just buy a freaking

Mark:

bottle of really spicy peanut dipping sauce and it would be delicious.

Mark:

I've never had them.

Bruce:

I might try them that way on the grill.

Bruce:

I just don't like them in a skillet.

Mark:

Well, so, that's what we wanted to talk about today.

Mark:

We don't have an interview, we don't have anything else.

Mark:

Um, I think that these are the things that are making us happy in food this

Mark:

week, unless you have to say anything else

Bruce:

that's making me happy is the lobster we had last week with my sister.

Mark:

Yeah, it is kind of amazing to have these things.

Mark:

things.

Mark:

We, uh, let me say before we go away and we'll be back again on September 11th.

Mark:

Let me also say that if you don't know this, there is a tick tock channel

Mark:

called cooking with Bruce and Mark.

Mark:

You are welcome to see that channel.

Mark:

All you have to do is go on tick tock and look up clicking Bruce and Mark.

Mark:

We are currently all about air frying videos and all about

Mark:

various look and cook videos.

Mark:

So including a really terrific, just went up a really terrific, no.

Mark:

Bake no stove, no heat, vegan chocolate pudding that you make with

Mark:

silk and tofu in a food processor, and it sets up just like pudding.

Mark:

We just made this on Portland, Oregon morning TV just a couple days ago.

Mark:

That recipe's up on TikTok.

Bruce:

So is the chocolate peanut butter silk pie, which is also vegan.

Bruce:

It's maple syrup and peanut butter and silk and tofu.

Bruce:

No cook, no bake.

Bruce:

You pour it into a graham cracker crust.

Bruce:

It's so easy.

Bruce:

And quite honestly, it's relatively low fat, low sugar,

Bruce:

and low carb and high protein.

Bruce:

And high protein gives the tofu.

Bruce:

It's good for you.

Bruce:

Just have it for dinner.

Mark:

Yeah.

Mark:

I mean, honestly, we have a vegan coming this weekend.

Mark:

And, uh, we saved back that peanut butter chocolate pie because we can

Mark:

serve it with cashew cream and it makes this lovely vegan dessert.

Mark:

So much for the low fat.

Mark:

Well, yeah, the cashew cream does kill the low fat bit, but okay, so it goes.

Mark:

So check out those videos on TikTok.

Mark:

Check out this podcast.

Mark:

Please subscribe to it.

Mark:

Please rate it.

Mark:

Give it a rating anytime you want.

Mark:

That would be fabulous.

Mark:

And if you could write a comment, that would be great.

Mark:

And

Bruce:

in the meantime, until we're back in September, go to our.

Bruce:

Facebook group Cooking with Bruce and Mark.

Bruce:

We will continue to post videos and recipes and have a great

Bruce:

conversation about food there.

Bruce:

And otherwise we'll see you back here on the podcast Cooking with

Bruce:

Bruce and Mark in September.

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About the Podcast

Cooking with Bruce and Mark
Fantastic recipes, culinary science, a little judgment, hysterical banter, love and laughs--you know, life.
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!

About your host

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Mark Scarbrough

Former lit professor, current cookbook writer, creator of two podcasts, writer of thirty-five (and counting) cookbooks, author of one memoir (coming soon!), married to a chef (my cookbook co-writer, Bruce Weinstein), and with him, the owner of two collies, all in a very rural spot in New England. My life's full and I'm up for more challenges!