WELCOME TO OUR KITCHEN: We're doing a taste test of boxed brownie mixes!
Who doesn't love brownies? But there are so many mixes on the market. We thought we'd give a bunch of them a shot and see which comes out on top.
Want to try our favorite mix? It's right here.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with over three dozen cookbooks to our names, not counting the ones ghost-written for celebrities. We live for food and cooking, as you can imagine. If you'd like to check out our latest cookbook, THE LOOK & COOK AIR FRYER BIBLE, please go to this link here.
Besides brownies in this show, we've also got a one-minute cooking tip ahead. And we'll let you know what's making us happy in food this week.
Here are the segments for this week's episode of COOKING WITH BRUCE & MARK:
[00:59] Our one-minute cooking tip: Cut potatoes into smaller bits for faster cooking.
[02:37] Our taste test of brownies from boxed mixes. You won't want to miss the fun!
[16:51] What’s making us happy in food this week? Finger Lakes wine-tastings and a Finger Lakes fry bar for lunch!
Transcript
Hey, I'm Bruce Weinstein, and this is the podcast cooking with Bruce and Mark.
Speaker:And I'm Mark Scarbrough.
Speaker:And together with Bruce, we have written a total of 41 books.
Speaker:That's impossible to believe, but you didn't know Bruce
Speaker:wrote two knitting books.
Speaker:In addition to all our cookery books, he wrote a cocktail book
Speaker:before we ever hitched up together.
Speaker:And I wrote a memoir bookmarked about my life in the great
Speaker:works of Western literature.
Speaker:Wow, it is crazy.
Speaker:So we are now in our food and cooking podcast.
Speaker:We've got a one minute cooking tip.
Speaker:We're going to do a taste test of brownie mixes.
Speaker:I laughed because I couldn't figure out how to get out of that introduction.
Speaker:Can you hear that?
Speaker:A taste test of brownie mixes.
Speaker:Bruce has made a ton, five different brownie mixes.
Speaker:And we're going to taste them on air and see what we think about them.
Speaker:them, and then we're going to tell you what's making us happy
Speaker:besides brownies in food this week.
Speaker:Today's one minute cooking tip is all about potatoes.
Speaker:Are you making potato salad or mashed potatoes or any
Speaker:other dish that requires you?
Speaker:What's happening here?
Speaker:Is it, what?
Speaker:Potato salad.
Speaker:Why not?
Speaker:I love potato salad in the winter.
Speaker:Oh, yum.
Speaker:Do, do go on.
Speaker:Well if you're making...
Speaker:Anything that requires boiled potatoes, cut them into pieces before boiling them.
Speaker:I know it sounds obvious, but you would not believe how many people in our
Speaker:cooking demos and classes say, Why does it take so long to cook potatoes when
Speaker:they're putting them in the water whole?
Speaker:It's true.
Speaker:It's absolutely true.
Speaker:If you cut potatoes up into smaller pieces, they cook more quickly.
Speaker:I know.
Speaker:But you can't believe how many cooking classes we've been in where people
Speaker:have dropped an entire baked potato in a pot and brought it to a boil
Speaker:and complains of takes a long
Speaker:and it's kind of amazing.
Speaker:Yes, indeed.
Speaker:Cut them into small bits.
Speaker:And just so you know, the smaller you cut them a the more starch they leach into
Speaker:the water and be the quicker they cook.
Speaker:So if you don't want dry potatoes.
Speaker:Don't cut them into little tiny bits.
Speaker:Otherwise they leach a lot of starch out into the water.
Speaker:Okay, that seems like a good cooking tip.
Speaker:All of that potatoes.
Speaker:We know all about potatoes, don't we?
Speaker:We wrote a book, the ultimate potato book did
Speaker:spokespeople for potato boards and all that kind of thing.
Speaker:Do you know there's a difference between the U.
Speaker:S.
Speaker:Potato board And the American Potato Board, and the Idaho Potato Board.
Speaker:And do you know they all don't speak to each other?
Speaker:Oh no, they hate each other.
Speaker:And do you know that they're all Mormons?
Speaker:Well, I learned that.
Speaker:So there you go, that's what we can tell you about potatoes in the U.
Speaker:S.
Speaker:Let's move on.
Speaker:We have got a taste test of brownie mixes up next.
Speaker:This is going to be wild.
Speaker:We're going to taste them live on air, so let's get to it.
Speaker:I baked these last night, so they've all had the same amount of time
Speaker:to cool and stale out or whatever they're going to do together.
Speaker:Stale out.
Speaker:Well, it's not like I want to, I didn't want to bake one
Speaker:yesterday and some this morning.
Speaker:I
Speaker:baked them all at the same time.
Speaker:I know, I know, I get it.
Speaker:They do collapse.
Speaker:They do condense and collapse.
Speaker:They can.
Speaker:And I baked them all in 9 inch square pans because every one of these box mix said
Speaker:you could do a 9x13 or a 9x9 or an 8x8.
Speaker:Isn't that interesting?
Speaker:Wait a minute, the box mixes say you can use a variety of pans?
Speaker:And they give you the different.
Speaker:temperature of your oven and the different cooking time,
Speaker:depending upon what you're doing.
Speaker:Wow.
Speaker:Okay.
Speaker:So that's, uh, that's how long it's been since I made a boxed brownie mix.
Speaker:So
Speaker:I followed the instructions on the back of each box for a nine by nine.
Speaker:And I tried to keep the flavor variety the same or as close
Speaker:as I could when I bought them.
Speaker:So we are going to start with Pillsbury.
Speaker:Chocolate fudge.
Speaker:Okay.
Speaker:Now, all of these brownies just want to say pulling it off.
Speaker:You pull it off.
Speaker:I'm not talking about because the mixes all require one or two eggs.
Speaker:They all required anywhere from half to two thirds of a cup oil.
Speaker:They all call for a little bit of water.
Speaker:And yes, you can Play with those things, but I didn't I followed it exactly.
Speaker:So I pulled it off.
Speaker:It's very very dark colored It has the traditional crackly crust.
Speaker:I haven't touched it yet Eating it and I have to say that just looking at it.
Speaker:It appears though It says what fudge brownies chocolate fudge
Speaker:these appear to be pretty cakey.
Speaker:So, let's see I'm eating my um,
Speaker:um,
Speaker:Well, it's very fudgy.
Speaker:Okay, so that was the Pillsbury chocolate fudge.
Speaker:And here's my take on it.
Speaker:My initial reaction, in my head, is candy.
Speaker:That's my initial reaction.
Speaker:Very sweet.
Speaker:Is that I taste candy.
Speaker:I'm not tasting brownie.
Speaker:I'm tasting
Speaker:candy.
Speaker:It had, you know what?
Speaker:The chocolate is not super intense.
Speaker:No.
Speaker:It almost, I'm taking your candy theme and running with it.
Speaker:I feel like I've eaten a Tootsie Roll.
Speaker:Yeah, except, except darker chocolate.
Speaker:There is more chocolate to it than
Speaker:that.
Speaker:But there's a Tootsie Roll flavor afterwards, after I swallowed it.
Speaker:There's a
Speaker:there's a huge difference and you probably know this already if you're listening
Speaker:to us long enough But you probably know there's a huge difference in cocoa powder
Speaker:and chocolate in what the final tastes are like in baking and this Definitely is more
Speaker:cocoa powder, even though it says fudge to me Yeah, it has that the same thing that
Speaker:you know, if I made hot chocolate with cocoa powder It has that quality of taste
Speaker:to it except it's really sweet I mean
Speaker:so sweet and the sugar is overwhelming the chocolate and so I
Speaker:happen if you made it in a nine That's nine by 13.
Speaker:They would be thinner and maybe a little more caramelized because
Speaker:they would burn a little bit.
Speaker:I wonder,
Speaker:I wonder about that.
Speaker:I wonder if that's a part of what happens.
Speaker:Okay, well, so let's, let's not belabor the point and move on down.
Speaker:What's the next one?
Speaker:The next one is Betty Crocker's dark chocolate.
Speaker:And the funny thing is.
Speaker:These are a little darker in color, but not terribly
Speaker:dark.
Speaker:And when I just, I just hunked off a corner of it.
Speaker:We're literally pawing this with our fingers.
Speaker:Yeah, but we're both eating corner pieces.
Speaker:Because we're not Ethan.
Speaker:We eat the corners.
Speaker:Um, so...
Speaker:It's got a crackly top.
Speaker:I like that.
Speaker:It does.
Speaker:It doesn't have as much of a crackly top as the Pillsbury did.
Speaker:And, uh, it looks moisture to the eye.
Speaker:Oh, there's that word.
Speaker:Everyone hates moist.
Speaker:But it does look like it's wetter to the eye.
Speaker:If it's possible, less chocolate flavor.
Speaker:And less sweet.
Speaker:Okay, so this is the Betty Crocker dog chocolate.
Speaker:It is definitely less sweet.
Speaker:Yep, but also less chocolaty.
Speaker:So interesting, but I like it better.
Speaker:I like the texture.
Speaker:Yeah.
Speaker:It has a, it, it, when I put it in my, oh, this is going to be gross.
Speaker:Now we're going to gross you out on air.
Speaker:When I put it in my mouth, it instantly balled
Speaker:up.
Speaker:Oh, you made a bolus.
Speaker:I did make bolus of chocolate.
Speaker:Do you know that's the technical term for the wad of food in your
Speaker:mouth before you swallow it?
Speaker:So, um, the, we worry about boli, is it boli?
Speaker:Boluses?
Speaker:I don't know.
Speaker:We worry about those as cookbook writers.
Speaker:Anyway, um, it definitely has that feel.
Speaker:I don't want to tell you how we worry about them.
Speaker:It has that feel of balling up a bit in my mouth.
Speaker:It was interesting.
Speaker:The other one, the, the Pillsbury tended to more fall apart, like cake in my mouth.
Speaker:This one tended to roll
Speaker:forward.
Speaker:It did.
Speaker:It almost did like what happens with Wonder Bread, where
Speaker:you can mush it into a ball.
Speaker:It absolutely did.
Speaker:What's really fascinating is I'm looking at this cutting board at
Speaker:the array of thin, long slices, and it's like a color chart.
Speaker:All right, so now this is a much lighter color.
Speaker:This is Duncan Hines Chewy Fudge.
Speaker:And interestingly enough, the color of it is a lot lighter.
Speaker:It looks like milk chocolate on
Speaker:the top
Speaker:for my money, for my dollar.
Speaker:This has the most crackly top to it of all of them.
Speaker:And Duncan Hines, I swear, this is what my mom made when I was a kid.
Speaker:It also looks the least.
Speaker:For, I'm not going to use that word again that everyone hates.
Speaker:The M word.
Speaker:I'm going to say it looks the least wet inside when I pulled off a piece.
Speaker:Again, we are pawing this with our fingers.
Speaker:It's
Speaker:ridiculous.
Speaker:I actually think this one is good.
Speaker:It has, oh my gosh, more chocolate.
Speaker:That's my childhood.
Speaker:It has more chocolate.
Speaker:than the Betty Crocker did than the previous one, but also
Speaker:less sweet than the Pillsbury.
Speaker:I don't know how they do this.
Speaker:I'm sure it's a chemical thing because it's dried or it's dried vanilla, but
Speaker:it has a vanilla aftertaste to it.
Speaker:And looking at the color, because it's a lighter chocolate, my guess
Speaker:is that this is not Dutch cocoa.
Speaker:Regular cocoa powder is a light.
Speaker:Chocolatey color.
Speaker:When they use dutched cocoa where they add an alkali to it, it gets
Speaker:very dark and that's what gives like Oreos their darkness is dutch cocoa.
Speaker:And my guess is this is not, the color of this tells me it's not dutched cocoa.
Speaker:But I, so far what I like about this is that I have a little more chocolate.
Speaker:Then the first one in the Pillsbury, but less sweet, which is good.
Speaker:Yeah, so so far of the three I like this.
Speaker:I mean listen, you know, everybody of course loves to put ice cream
Speaker:on brownies And the the for me the Pillsbury is too sweet for ice cream.
Speaker:This one was too sweet for anything the right one to put ice the so far
Speaker:the Duncan Hines is the right one to put and what Duncan Hines is it again?
Speaker:Chewy fudge.
Speaker:And I didn't get all that chewiness out of it.
Speaker:I wonder, now you made these with oil.
Speaker:I wonder if we had run in like my mother used to and substituted
Speaker:melted butter if we get a
Speaker:little more chewiness.
Speaker:You can do that, but I was trying to follow, you know, what they say on it.
Speaker:Right.
Speaker:My mother always substituted melted butter for the oil in the box recipes.
Speaker:And I want to say that someone we posted a couple weeks ago that we were
Speaker:doing this as a podcast and someone posted online and said that they
Speaker:substitute chocolate syrup for the water or sometimes butterscotch ice
Speaker:cream topping thinned out for the water.
Speaker:Now that would make it very sweet, but she did say that made it chewier or
Speaker:it changed the texture and it would.
Speaker:When I think about the fact that I added water to all these.
Speaker:And I think about the interview I did with Philip Corey a few weeks ago, who is the
Speaker:head pastry chef at Harrods of London.
Speaker:Oh, that was a fabulous episode.
Speaker:Now here we are making box brownie mixes and there I was talking to
Speaker:the head pastry chef at Harrods.
Speaker:But what he said when I asked him about using, you know, milk
Speaker:alternatives, because he does a lot of vegan baking, was he said, you
Speaker:know, the liquid in cakes and bakes for the most part, Can just be water.
Speaker:All you really need is water.
Speaker:He said, we add milks.
Speaker:We add oat milk, we add dairy milk, we add almond milk, to give it a little
Speaker:other flavor, a little richer mouthfeel.
Speaker:But water works in baking.
Speaker:So it was interesting.
Speaker:True enough for that, I suppose.
Speaker:I have to say, before we go back to tasting brownies, that since Bruce had
Speaker:Philip Corey on, Bruce has made the vegan tahini chocolate cookies from
Speaker:his book, and they are Unbelievable!
Speaker:Go buy that book, A New Way to Bake, just to get that recipe for
Speaker:the vegan tahini chocolate cookies.
Speaker:They are over the top.
Speaker:Okay, so we're moving on in our testing.
Speaker:So we've done, um, Pillsbury, we've done Betty Crocker, we've done Duncan
Speaker:Hines, and now what are we moving on to?
Speaker:Ghirardelli.
Speaker:And these are the darkest.
Speaker:These are almost black.
Speaker:And this is Ghirardelli dark chocolate.
Speaker:These have little bits of chocolate chips in them.
Speaker:Oh my gosh, this is the chocolateiest without a
Speaker:doubt.
Speaker:This is, I know I'm eating chocolate
Speaker:to be fair.
Speaker:There are some little mini chocolate chips in this.
Speaker:So I am getting bites of real chocolate.
Speaker:It's also back to be, it is sweeter than the Duncan Hines or the Betty
Speaker:Crocker was, but there is so much chocolate flavor that the sweetness
Speaker:is balanced a little bit better.
Speaker:I think in it it's drier.
Speaker:Um, You know, again, I'm not a heathen, so I eat the edges, only heathens
Speaker:eat the middle of brownies, just, may I say, having offended all of you.
Speaker:Um, so I eat the edges, and this one, because it's got more chocolate in
Speaker:it, has, I don't want to say burned a bit, but it's gotten crunchy on the
Speaker:edge.
Speaker:Well, the interesting thing about this is, All the boxes say to bake
Speaker:anywhere between 22 and 32 minutes.
Speaker:These Ghirardelli said to bake 45 minutes.
Speaker:That's then why it's also crunchier and drier.
Speaker:That they're particularly wanting you to have this
Speaker:flavor.
Speaker:Well, for my money, that's the best chocolate flavor of the bunch.
Speaker:Okay.
Speaker:And what's the last one?
Speaker:The last one is an outlier.
Speaker:It's Kodiak, and Kodiak was a brand I saw at the supermarket, and their
Speaker:flavor here is chocolate fudge.
Speaker:It's a whole grain brownie.
Speaker:Oh, okay.
Speaker:All right.
Speaker:And their recipe on the box said, called for butter, but said you
Speaker:can all, you can substitute oil and even a little yogurt or applesauce.
Speaker:So I did that so that they were all made with oil, so we knew the differences.
Speaker:There were, you know, so we knew that it was on the same playing field.
Speaker:Okay, so it's made, I've already eaten my bite, Bruce is still talking.
Speaker:As this is our relationship in a nutshell, I've eaten my bite and he's still talking.
Speaker:Um, the, the, um, it's drier and you would expect it to be drier.
Speaker:Oh, I'm not fadding.
Speaker:Well, just let me finish.
Speaker:So it's drier and you would expect that with the whole wheat ingredients
Speaker:and all that kind of stuff.
Speaker:I can't.
Speaker:It has a bready quality to it because of the whole wheat.
Speaker:And I kind of like I don't admit if you were looking for a very standard U.
Speaker:S.
Speaker:Canadian brownie.
Speaker:This would not fit your bill.
Speaker:But it does kind of fit my deal because I like that bready taste.
Speaker:It's got in
Speaker:it.
Speaker:I'm still swallowing.
Speaker:It's kind of dry, so it's hard to swallow.
Speaker:It is
Speaker:dry.
Speaker:It is.
Speaker:With, out of doubt, the Kodiak is the driest of the whole board in front of us.
Speaker:What I think is this, to me, is almost like a chocolate quick
Speaker:bread, as you said, a bread.
Speaker:Or even...
Speaker:Yeah, yeah, yeah.
Speaker:I can imagine making a chocolate layer cake with a very, very
Speaker:rich, creamy chocolate icing and using this as the cake layers.
Speaker:You're
Speaker:wanting to fat it back up.
Speaker:Because of the whole wheat.
Speaker:So you're wanting to
Speaker:put a buttercream on it.
Speaker:It's not only whole wheat, it's whole grain oats too.
Speaker:Yeah.
Speaker:And I actually, again, but okay, this is a confession on Mark's part.
Speaker:I actually like the taste of whole wheat bread rat way more than white bread.
Speaker:So I'm drawn to this taste.
Speaker:And if you're drawn to a whole wheat is this Kodiak is a really good cookie.
Speaker:alternative.
Speaker:And doesn't it claim to be really high in protein?
Speaker:This is also high in protein.
Speaker:They have some extra protein added in.
Speaker:Yeah.
Speaker:Yeah.
Speaker:And so, you know, I guess it's a unallegedly healthier alternative
Speaker:is calorie in calorie out, but it's an allegedly healthier
Speaker:alternative for my money.
Speaker:If I had to say what I was going with on the board, I would go with the gear.
Speaker:Yeah,
Speaker:me too.
Speaker:If, if I'm ever making box brownies again, you're getting your ghiradelli.
Speaker:Yeah.
Speaker:I,
Speaker:that's where I would land because it seemed the best.
Speaker:I also may.
Speaker:Uh, just say I liked the Duncan Hines a lot because it
Speaker:reminded me of my childhood.
Speaker:It's so much what my mom would make, except again, she would
Speaker:make it with butter, not oil.
Speaker:And it just tasted like what I'd come home from school and there'd be brownies
Speaker:on the stove and I'd get to eat a brownie corner, corner, corner, because I'm not
Speaker:a heathen, a corner of the brownies.
Speaker:And it tasted like that.
Speaker:So that was very nostalgic for
Speaker:me.
Speaker:Um, my mom never baked anything, so the only nostalgia I have is
Speaker:that I would buy brownies and all
Speaker:right.
Speaker:All right.
Speaker:Yeah.
Speaker:And I didn't grow up in fancy New York City.
Speaker:So the brownies that I would have bought would have been a safe way.
Speaker:So mom made brownies and my grandmother only made brownies.
Speaker:from scratch.
Speaker:My mother made them from a mix because of course I was born and raised
Speaker:in the convenience 60s and 70s.
Speaker:So my mom made them from a mix.
Speaker:The Duncan Hines, it has an assaulter for me.
Speaker:The Ghirardelli is the best.
Speaker:Uh, for me, the loser is the Pillsbury.
Speaker:It's too sweet, way, way, way too sweet and not enough chocolate.
Speaker:It's
Speaker:too sweet.
Speaker:Well, there's our brownie taste test.
Speaker:We would love to know what you think about Box Mix brownies, or if there's
Speaker:a kind that you love and we didn't try.
Speaker:If you want to drop us a note about that you can find us on our Facebook group
Speaker:cooking with Bruce and Mark, or you can find us on our website, Bruce and mark.
Speaker:com.
Speaker:You can drop us a note about a brownie mix that you like.
Speaker:And we will try another round on the air with listener favorites.
Speaker:So give us a give us a ring, give us a buzz drop us a line.
Speaker:I sound really old on I give us a ring on the air to Yeah, on the air.
Speaker:Oh my gosh, how on a streaming service on the air.
Speaker:Hello, folks out in TV.
Speaker:Oh, I didn't I see you there.
Speaker:When did you come in?
Speaker:I don't even think our listeners are old enough to know that that was a
Speaker:thing, that it was this faux thing that you walked into people's living rooms
Speaker:on TV and they would say, literally, Oh, hello, I didn't see you there.
Speaker:I don't think our listeners probably are even as old as we are.
Speaker:Anyway, yes, we're very old.
Speaker:So um, the very old people like Ghirardelli.
Speaker:So there you go.
Speaker:There's our chocolate brownie taste test.
Speaker:We'd love to know more from you and as is traditional, let's finish up with
Speaker:What's making us happy in food this week?
Speaker:So what's making me happy in food this week is that we recently spent a
Speaker:weekend in the Finger Lakes in New York and we went to some wineries in the
Speaker:Finger Lakes in New York and actually did some tasting and we did a big
Speaker:fancy tasting at Silver Thread Winery and not on their dollar on my dollar.
Speaker:We're not sponsored by Phil Silverhead.
Speaker:And we were, they didn't.
Speaker:And we didn't get this for free.
Speaker:We're not ridiculous influencers.
Speaker:Oh my gosh.
Speaker:We did pass one influencer shooting a video in a, it made me laugh so hard.
Speaker:I could, I couldn't sit still in the car, but we actually went to Silverhead
Speaker:and we, I tasted their Rieslings.
Speaker:Specifically, and we actually bought a case of one of their Rieslings.
Speaker:So what's making me happy in food this week are Finger Lakes Rieslings.
Speaker:They were quite delicious.
Speaker:I liked the drier, rather than the sweeter.
Speaker:Always see, there I am back to my dark chocolate self.
Speaker:I like the drier, redder than the sweeter.
Speaker:And it was fun.
Speaker:I had, we had a lot of fun.
Speaker:I had never been, it's hard to believe, but I'd never been to the Finger Lakes
Speaker:and I had never been to Seneca Lake or any of the Finger Lakes before.
Speaker:And so there we were.
Speaker:Going around
Speaker:Seneca Lake.
Speaker:Well, I'd been to Ithaca before as a kid.
Speaker:My cousin went to Cornell, and so I spent time with them.
Speaker:But it was my first time back there, too.
Speaker:And quite honestly, what we did before that wine tasting is what
Speaker:made me happy in food this week.
Speaker:And it's all about fry food.
Speaker:We had a fry bar lunch that we don't do it very often.
Speaker:But boy, did that make me happy.
Speaker:We went into this place with our friend Ruth.
Speaker:In Watkins,
Speaker:New York.
Speaker:Outside of the Glen.
Speaker:We had fried calamari.
Speaker:We had fried cauliflower.
Speaker:We had battered fried pickles.
Speaker:We had deep fried chicken wings.
Speaker:Then I think I'm missing something.
Speaker:I think there was a cardiologist's office just next door to this restaurant.
Speaker:And it
Speaker:was probably connected.
Speaker:It was just all that fried food.
Speaker:And then we went to the wine tasting.
Speaker:Yeah, that, and that's a day.
Speaker:So that it was, it was a lot of fun and I can really recommend Finger
Speaker:Lakes wineries as just a really.
Speaker:fun thing to do on a long weekend.
Speaker:If you ever want to take a long weekend to upstate New York.
Speaker:And we were there super off season, super, super leaves down.
Speaker:No, no tourists really around.
Speaker:And it was nice.
Speaker:We had the place to ourselves, which made it even nicer in my books.
Speaker:Okay.
Speaker:That's our podcast for this week on cooking with Bruce and Mark.
Speaker:We ask that if you could, if you would subscribe to this podcast,
Speaker:if you would rate it, do those things, please, to help us in the
Speaker:analytics, we certainly appreciate it.
Speaker:We are.
Speaker:unsupported as a podcast and choose to be that way.
Speaker:So your support for us would be to give us a rating or even a comment.
Speaker:Thanks for listening to us.
Speaker:And just by the way, we do have a newsletter.
Speaker:It's a comes out every two to three weeks.
Speaker:You can sign up for that newsletter on our website, Bruce and mark.
Speaker:com.
Speaker:I will not collect your email nor ever know who you are.
Speaker:You can unsubscribe at.
Speaker:any moment.
Speaker:The recipes that get made on this podcast get dropped into that newsletter as
Speaker:well as a lot more about life, about knitting, about all kinds of things
Speaker:that go on to the side of this podcast.
Speaker:And please go to our Facebook group Cooking with Bruce and Mark.
Speaker:Tell us there what's making you happy at Food This Week and I'm
Speaker:going to post a picture of this very cutting board with the five strips of
Speaker:brownies that we've been picking at so you can see that we actually did.
Speaker:Tasty Brown is here on Cooking with Bruce and Mark.
