WELCOME TO OUR KITCHEN: We're taste-testing cold brews!
Cold brew. You can buy it everywhere. But there's a vast difference in flavors (and prices!). Let's discover what's worth the money and what's not.
We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with three dozen (and counting) cookbooks to our names. This is our podcast about food and cooking . . . and we're so honored you've chosen to spend time with us.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:55] Our one-minute cooking tip: Buy ice for parties because you're going to need more.
[04:44] We're doing a taste-test of purchased, bottled cold brews . . . not the stuff from a coffee shop, but the bottled cold brews available at North American supermarkets. Find out which we think is worth the money.
[22:06] What’s making us happy in food this week: veal (don't hate Bruce!) and roasted chicken.
Transcript
Hey, I'm Bruce Weinstein, and this is the podcast Cooking with Bruce and Mark.
Speaker:And I'm Mark Scarborough, and together with Bruce, we have written 36 plus
Speaker:one cookbooks, as you well know.
Speaker:So many cookbooks, it's hard to believe, since 1999, not counting the
Speaker:ones for celebrities, not counting the ghost written things that don't
Speaker:have our name on it, and not counting the tens of thousands of recipes that
Speaker:we have developed for magazines and websites over the Course of 25 years.
Speaker:This is our food and cooking podcast in which we get to play out our
Speaker:obsessions with food and cooking.
Speaker:And in that manner, we're going to have a one minute cooking
Speaker:tip about throwing a party.
Speaker:For your friends.
Speaker:We're going to do a taste test of bottled and sold cold brew coffee and
Speaker:see what we think about various foods.
Speaker:Brands on the market, and we'll tell you what's making us happy in food this week.
Speaker:So let's get started.
Speaker:Our one minute cooking tips.
Speaker:Outsource your ice.
Speaker:Oh, uh, this is a big one for me.
Speaker:You're having a party?
Speaker:More important than food or drinks is ice.
Speaker:Buy it.
Speaker:Buy your ice.
Speaker:Get a giant bag of ice that afternoon.
Speaker:Keep it in a spare sink or the bathtub.
Speaker:You don't have to worry about freezer space.
Speaker:You don't have to think about filling up Ziploc bags of ice.
Speaker:Just buy the ice.
Speaker:Yeah, I know.
Speaker:It's, it's a thing with me.
Speaker:I think that ice is always this underrated thing that nobody ever has.
Speaker:Now, listen, I have moved north as a southerner and I'll hear,
Speaker:here's how you know, I've lived in the north a long, what, 28 years?
Speaker:A long time.
Speaker:I no longer drink ice and water.
Speaker:And it's hard to even fathom as a southerner that I don't put ice and
Speaker:water because I put ice in everything.
Speaker:When, um, I order a Coke in, or, yes, I'm a good Southerner, so I call
Speaker:it a Coke, even though it's a 7 Up.
Speaker:Or a ginger ale.
Speaker:Right.
Speaker:So when I order a Coke, meaning a generic soft drink, a pop soda,
Speaker:in a store, I ask for extra ice.
Speaker:I say, can you fill it with more ice before you add the Coke to it?
Speaker:I'm cheap.
Speaker:I say
Speaker:no ice so I get more soda.
Speaker:I know, and I don't care because I
Speaker:like, you can't make me not do that because I like the ice, and
Speaker:especially I like the chew ice.
Speaker:But!
Speaker:I think that ice at parties is just the often overlooked problem.
Speaker:It is, and when you first moved in with me a million years ago, you
Speaker:were horrified that I bought ice.
Speaker:Well, yeah.
Speaker:You
Speaker:were like, we have ice cube trays, why are you buying ice?
Speaker:Mind you, this is 28 years ago, and we lived in Manhattan and had ice cube trays.
Speaker:So, okay, do go on.
Speaker:And our first meeting.
Speaker:freezer, you could fit basically a pint of ice cream, a half a
Speaker:frozen pizza and two ice cubes.
Speaker:Basically, I bought ice and you just will like, you will like the
Speaker:parents were on mad about you.
Speaker:That show with Paul Reiser
Speaker:stating it slightly because I can remember going down to the
Speaker:corner and buying ice for a party.
Speaker:So my
Speaker:grandparents, they would go down to a
Speaker:vending machine in their building and buy
Speaker:milk.
Speaker:They were milk.
Speaker:No,
Speaker:my father, when I was a kid, my father on vacation was very obsessed with always
Speaker:having a cooler of ice, even, and this is what kills me, even if we didn't have
Speaker:anything in the cooler, we would stop at, oh, and now I'm going to tell you how old
Speaker:I am, we would stop at service stations.
Speaker:Now you know really how old I am.
Speaker:Uh, we would stop at service stations and my dad would buy a bag of ice, even
Speaker:though there was nothing to put on ice.
Speaker:What kind of
Speaker:service would you get at You would get the Texaco man to come out.
Speaker:Um, we would have ice.
Speaker:My father was always obsessed on vacation that we had ice.
Speaker:We wanted a refrigerator
Speaker:with
Speaker:us.
Speaker:Right, and so, um, yeah.
Speaker:And, uh, I think ice is just absolutely this thing that you
Speaker:should think about before a party.
Speaker:Especially as we come into the summer months.
Speaker:People use ice.
Speaker:If you live south of the Mason Dixon line, people really use ice.
Speaker:Ice in crazy ways.
Speaker:But even up here in the North, we go through ice like crazy at summer parties.
Speaker:And you just can't have enough of it at a party.
Speaker:And the last thing you want to do is fill your freezer with bags of ice that
Speaker:you're going to be filling up for days.
Speaker:Just go buy ice.
Speaker:Before we get to the next segment of our podcast, let me say that it
Speaker:would be great if you If you could write a review of this podcast, even
Speaker:nice podcast would do wonders for us.
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Speaker:Thank you for that.
Speaker:All right.
Speaker:Up next, we're going to do a taste test of cold brew coffee.
Speaker:First off, what is cold brew coffee?
Speaker:Oh, well, some people don't know.
Speaker:Cold brew is made by steeping coffee grounds in water at room temperature.
Speaker:room temperature or in the refrigerator for hours, if not day.
Speaker:Okay.
Speaker:So long before I met Bruce and long before cold brew was a hipster thing
Speaker:and a millennial thing, I have to tell you that I only made coffee
Speaker:with a toddy coffee maker and bat.
Speaker:If you know, if you're as old as I am, you know what I'm talking about.
Speaker:It was this plastic jug with a filter in the bottom of it.
Speaker:And you fill it with coffee.
Speaker:coffee and then you just fill it with cool tap water.
Speaker:You let it sit overnight and then you set that plastic jug container over a glass
Speaker:jar and let it drip through the filter.
Speaker:You buy new filters about every three to four months.
Speaker:And I didn't know I was being hip in the early eighties.
Speaker:I just knew this is how I was making coffee.
Speaker:Well, what I love about cold brew versus hot brewing is you
Speaker:get a completely different cup of coffee out of the cold brew.
Speaker:You get a milder, chocolatey, sweet, mellow, and especially low acid
Speaker:result.
Speaker:Yeah, and
Speaker:low acid is, uh, now I'm back to how old I am again.
Speaker:Low acid is continually a bigger and bigger problem for me the older I get.
Speaker:So, uh, I'm always looking to keep the acid down.
Speaker:Okay, here's the thing about cold brew.
Speaker:If you made it home in your old toddy coffee maker, as I
Speaker:did in the early eighties, it's stronger than drip coffee, but the
Speaker:manufacturers changed the percentage of added water to the cold brew.
Speaker:And so you can buy it stronger or weaker for how it is.
Speaker:In fact, one of the coffees we're going to be tasting is a dark coffee.
Speaker:double strength, meaning they expect you to water it down one to one to
Speaker:water even before you add milk to it.
Speaker:Yeah.
Speaker:The
Speaker:strength of store boughts can vary as Mark said, product to product, and they're made
Speaker:mostly to be drunk over ice or with some milk or as Mark said, some to be diluted.
Speaker:And the dilution can be with milk.
Speaker:It could be with water.
Speaker:It could be with almond milk.
Speaker:What we have today in front of us are five cold brews, four
Speaker:of which are meant to be drunk.
Speaker:As they are out of the bottle over ice, but you could still add milk.
Speaker:One of them is a double strength and it is meant to be diluted.
Speaker:So we're going to start with Califia farms.
Speaker:Now, wait, can I say before we do this taste test, just in the, in the, in
Speaker:the, uh, uh, spirit of honesty, we are not supported by any of these brands.
Speaker:We paid for these bottles on our own.
Speaker:We were not given these bottles.
Speaker:donated them.
Speaker:We weren't getting coupons for them.
Speaker:And let me also say we are drinking this stuff without sugar and without milk.
Speaker:So we're drinking it just out of the bottle with one exception that will
Speaker:tell you about when we get to it.
Speaker:But right now, this first one straight out of the bottle and we're going to taste it.
Speaker:Now, Califia
Speaker:Farms, they're known for their nut milks.
Speaker:I like their almond milk and they have other nut milks.
Speaker:And they started selling a bunch of different iced coffees in the supermarket.
Speaker:They actually have regular brewed.
Speaker:iced coffee, and they have the cold brew, and they come sweetened or not sweetened.
Speaker:This is the unsweetened.
Speaker:Mark's already tasted it.
Speaker:I have tasted it, and this is unsweetened
Speaker:medium roast.
Speaker:And, um, uh, uh, can I just say what I think?
Speaker:Yeah.
Speaker:Okay, this is Clevia Farms.
Speaker:It tastes like cold Mr.
Speaker:Coffee.
Speaker:I was just thinking it tastes like you put Poured a cup of
Speaker:coffee for me and it's cold.
Speaker:Yeah, I taste like we made a pot of drip coffee and three hours later
Speaker:somebody poured me a cup that was cold out of the coffee, out of Mr.
Speaker:Coffee.
Speaker:Yeah, it
Speaker:just tastes like iced coffee.
Speaker:It doesn't, to me it doesn't have the chocolatiness or the mellowness
Speaker:It has a little bit of nuttiness
Speaker:to it.
Speaker:I mean, as I'm sitting here having, drunk it.
Speaker:It has a little bit of nuttiness to it, but I don't think
Speaker:it's, it's not a standout.
Speaker:The Califia,
Speaker:I'm going to read what they say.
Speaker:They claim it has notes of apple, caramel and cocoa.
Speaker:Are you getting freshly opened tennis balls?
Speaker:And
Speaker:I'm getting dryer lint and toenail fungus and all that stuff.
Speaker:Yes.
Speaker:I
Speaker:like this one better when it's over ice with the Milk and to be honest,
Speaker:I think it would be better with milk.
Speaker:I think on its own.
Speaker:It shows its deficit I can imagine having this with a little sweetener I
Speaker:can imagine a tiny bit of maple syrup in this would actually soften those
Speaker:edges and give me a little more going on
Speaker:Yeah, and a lot of people we should say but in the spirit of tasting
Speaker:coffee a lot of people like sharp edges They do I don't I tend to
Speaker:like really big base note coffees.
Speaker:And so, um, I'm not a fan of the acidic, like raspberry overtones
Speaker:and strawberry overtones.
Speaker:Oh, no, no, no, no.
Speaker:Okay, so now we're going to move on to the next one.
Speaker:And this is the one that's slightly different.
Speaker:Stumptown Coffee.
Speaker:They sell a ready to drink cold brew and a two times concentrated cold brew.
Speaker:The store I went to yesterday only had the two times concentrated, so
Speaker:we have watered it down one to one.
Speaker:Yes.
Speaker:It's what they recommend.
Speaker:We first discovered Stumptown Coffee on a trip to Portland, Oregon,
Speaker:and it's Real schmancy coffee.
Speaker:I mean, they have high, it's a high end roaster.
Speaker:Let me say that the bottle we're drinking
Speaker:out of is glass.
Speaker:Oh yeah, there's a nice
Speaker:glass bottle.
Speaker:I know.
Speaker:So it's schmancy without a doubt.
Speaker:Um, and I've, I've tasted it just a minute ago and now Bruce is tasting it.
Speaker:I'm going to let him talk first.
Speaker:This has so much more coffee.
Speaker:coffee, body, coffee, aroma, and coffee character than the first one.
Speaker:I know it's concentrated, but we did water it down.
Speaker:So it should be at the same drinkable levels the first, but
Speaker:there's so much more going on.
Speaker:I think.
Speaker:It's more acidic than the Califia farms.
Speaker:And I think it's got brighter notes, which, you know, I'm not
Speaker:a grand fan of, but I think it's a little bit, uh, uh, acidic.
Speaker:Um, it's okay.
Speaker:I, I, I don't know that I would pay the upmarket charge for the glass.
Speaker:It
Speaker:is the most expensive of all the ones that I have on the
Speaker:glass bottle.
Speaker:Well, clearly.
Speaker:I think, yeah, well, it's, it's funny, because it's a smaller
Speaker:bottle, it's only 25 ounces.
Speaker:Everything else here is ranging 48 ounces, 32 ounces, so this was more expensive.
Speaker:And it's not only
Speaker:a, uh, glass bottle, it's a bespoke glass bottle.
Speaker:I mean, it's been Crafted for them with their labels blown into the glass.
Speaker:So it is
Speaker:like an embossed glass.
Speaker:Yeah.
Speaker:Uh, it's clearly schmancy to me.
Speaker:It's really high note.
Speaker:And if you like strawberries, raspberries, if you like that
Speaker:acidic taste, if you like, um, lemon zest in your coffee, getting a
Speaker:little lemon in that,
Speaker:yeah, I think that you would like the stump town.
Speaker:It's not to my taste, but I think.
Speaker:It is better overall as coffee.
Speaker:I think it is better as coffee, but I imagine it's going to
Speaker:be a heartburn afternoon.
Speaker:Okay, so what's up next?
Speaker:Next is Stoke,
Speaker:S T O K.
Speaker:They have a whole line of unsweetened cold brew coffees that range in strength
Speaker:based on the kind of beans they use, and this is their espresso blend.
Speaker:So this is their darkest roast.
Speaker:The bottle says it is Still smooth because they have three levels of roasts.
Speaker:They call it dialed in flavor.
Speaker:And if you know anything about dialing in coffee for your espresso
Speaker:machines, it's a whole thing.
Speaker:Let me try it.
Speaker:Okay.
Speaker:So I have tried it and I think it's really good.
Speaker:I think
Speaker:it's really
Speaker:good.
Speaker:It's soft.
Speaker:Really good.
Speaker:It's not a stick.
Speaker:It's acidic.
Speaker:It's
Speaker:soft.
Speaker:It's, it's really fine.
Speaker:Chocolatey.
Speaker:It's chocolatey.
Speaker:It's, to my taste, what I want in coffee, which are deeper, baser notes.
Speaker:I think it's got a really nice body to it.
Speaker:I'm not overwhelmed by it.
Speaker:It's closer to espresso than the other two that we tried.
Speaker:It has a really beautiful flavor to it and a really deep, dark textured flavor to it.
Speaker:I, I think that this one for me is a really is a winner out of the lot so far.
Speaker:It
Speaker:really is.
Speaker:I'm curious now to try their other ones that aren't quite as darkly
Speaker:roasted, but this is, despite its dark roast, I'm not getting a bitterness.
Speaker:I'm getting bitterness.
Speaker:Bits of caramel.
Speaker:I'm getting bits of chocolate.
Speaker:Stoke S T O K.
Speaker:They claim this is the darkest and the strongest, but they say it's still
Speaker:smooth and I got to tell you it is.
Speaker:And it's fabulous.
Speaker:Yeah.
Speaker:Uh, uh, so far that wins.
Speaker:So now we're moving on to La Colombe, which you may know, it's
Speaker:very prominent across North America,
Speaker:especially in airports, especially in airports.
Speaker:This is their cold brew and we're tasting the bold and rich.
Speaker:We all, we mostly always go for the dark and the bold and
Speaker:the rich and all that stuff.
Speaker:So, uh, I'm going to take a
Speaker:taste of this.
Speaker:You taste it and I'm going to say that they sell a ready to drink and
Speaker:they sell a three times concentration.
Speaker:In the, our local supermarket, the three times concentration was not available.
Speaker:So this is just, uh, The ready to drink, out of the bottle.
Speaker:What do you think?
Speaker:I can't tell that much difference between this and the Califia Farms.
Speaker:If I, if I were looking at them both, I would literally, and I,
Speaker:you know, those were my choices, Califia Farms and La Colombe.
Speaker:I would just pick the one based on price.
Speaker:I would say, uh, well, which one is cheaper?
Speaker:And that's the one I would buy.
Speaker:I think I agree with you.
Speaker:They both taste like I made a pot of drip coffee
Speaker:and I let it get cold.
Speaker:The stemmed down coffee is more interesting.
Speaker:The stoke is more complex and more to my liking.
Speaker:Uh, I think that the Califia Farms and the La Colombe are, um, they're okay.
Speaker:I think they need things in them.
Speaker:I think they need oat milk.
Speaker:I think they need almond milk or cow milk.
Speaker:I'm going back to
Speaker:my little bit of maple syrup.
Speaker:Um, and I think Also, the luck alone for me, and we're not, we're not
Speaker:drinking this in the sugar for me.
Speaker:It's a little sweet.
Speaker:Um, I taste a lot of sweetness in it.
Speaker:So if I were putting dairy in it, I would be probably putting goat milk
Speaker:in it because goat milk is more savory than cow milk, and it would Pull up
Speaker:the savoriness of the coffee a bit.
Speaker:Wow.
Speaker:Uh, I, it would be, that would be a question of price for me.
Speaker:And the end of this whole taste test, of course, we're going to taste Starbucks.
Speaker:Starbucks sells a whole bunch of canned and bottled coffees.
Speaker:They sell coffees, flavored coffees, sweetened.
Speaker:They sell cold brews at the ready to drink out of the bottle.
Speaker:They also sell it.
Speaker:Concentrated, but I've owned a mark is making a face.
Speaker:That's the same face you make when you get Starbucks at Starbucks.
Speaker:That's that Starbucks taste.
Speaker:And so, you know, here's the thing about Starbucks.
Speaker:They've been around for so long that people have developed
Speaker:a taste for Starbucks.
Speaker:And I don't have that taste.
Speaker:I bet you I could count on one hand the number of times
Speaker:I've drunk Starbucks coffee.
Speaker:So I don't have that taste and I know that a lot of people do it.
Speaker:It's just like ketchup.
Speaker:People have proclivities to the Heinz or Del Monte ketchup and you know, it's like
Speaker:born in the genes at this point because they've had it so much and they don't
Speaker:want to have another kind of ketchup.
Speaker:I think that that's what's happened with Starbucks.
Speaker:There's so much of it that people have just developed this affinity
Speaker:for the flavor of Starbucks coffee and it's not an affinity I have.
Speaker:There is a burned edge, I think, to Starbucks coffee in general,
Speaker:and it's definitely coming through in their cold brew.
Speaker:Well, yeah, I don't really, I mean, it's, it's a, it's a cliche at this point to
Speaker:talk about the burned edge of Starbucks coffee, but it's, it's, uh, it's sharp.
Speaker:And there, I think it's designed, uh, um, you know, if I had to be the product
Speaker:designer, which I'm not, but if I had to guess what the product designers are
Speaker:after with, uh, with Starbucks, is there after our coffee that can stand up to
Speaker:whipped cream and caramel syrup and sugar syrups and simple syrups and macchiatos
Speaker:. And all that.
Speaker:I don't even know what they sell.
Speaker:So again, I, again, I am not.
Speaker:the Starbucks audience.
Speaker:I can honestly tell you that I have probably had Dunkin Donuts
Speaker:coffee more than I have ever had Starbucks coffee in my life.
Speaker:So, and I haven't had that much Dunkin Donuts coffee.
Speaker:So I get, I'm just not, uh, an aficionado and I haven't developed
Speaker:a taste for it, but I do know that people stand in huge lines.
Speaker:I see them in airports and I've, I've seen this.
Speaker:I, we live so rurally that there really is no Starbucks around us.
Speaker:So I don't live in a city and I don't pass by Starbucks all the time.
Speaker:So I don't see lines there, but I do see them in air.
Speaker:airports, and I know that people have a grand affinity for Starbucks.
Speaker:Uh, it just escapes me a little bit.
Speaker:Mark and I don't
Speaker:agree on this because I like Starbucks.
Speaker:You love it.
Speaker:And I like getting Starbucks espresso over ice with lots of skim milk added.
Speaker:And I love that.
Speaker:And I find it when I get that in the store.
Speaker:It's actually less acidic than this is right here.
Speaker:I
Speaker:think Starbucks is to you as Canisius are to you.
Speaker:I think there is something better than an Espresso Canish.
Speaker:That's
Speaker:disgusting.
Speaker:I, but you love Canisius because of your childhood.
Speaker:Yes, exactly.
Speaker:And I find them claggy.
Speaker:and stodgy and difficult to eat.
Speaker:I don't understand them.
Speaker:It's just mashed potatoes and chicken fat in a dough.
Speaker:But that connects to your past.
Speaker:What connects to my past in iced coffee was instant coffee.
Speaker:We used to take a teaspoon or two of instant coffee in a tall iced tea
Speaker:glass, put about two inches of water, fill it with ice and top it with milk.
Speaker:And that was iced coffee growing up.
Speaker:And I didn't know that iced coffee was a thing.
Speaker:thing.
Speaker:My very, very poor rural Oklahoma paternal grandfather would
Speaker:drink coffee on ice with milk.
Speaker:And we're talking in the early sixties.
Speaker:And I thought it was the most disgusting thing I'd ever seen.
Speaker:Little did I know that he was a trendsetter.
Speaker:This poor dirt farmer in rural Oklahoma was some kind of trendsetter,
Speaker:but that's how he would drink it.
Speaker:And I always thought, ew, gross, what are you putting ice in milk for?
Speaker:But I think that, um, Starbucks coffee is designed to be, uh,
Speaker:developed into other drinks.
Speaker:I think you're right
Speaker:about that.
Speaker:And, but I do think that, I'm not, I'm not trying to pin it on you, but I do
Speaker:think that you've had enough Starbucks over your life that you've developed
Speaker:a taste for it and you like it.
Speaker:And I'm not putting you down for saying this.
Speaker:We land on a plane going somewhere and Bruce will have ordered on his
Speaker:app his coffee from a Starbucks in the airport and he'll pick it up.
Speaker:And.
Speaker:I never follow his lead.
Speaker:I never get a coffee from Starbucks.
Speaker:Never.
Speaker:Well, I
Speaker:only do it if I pre order because I'm not waiting in line for it.
Speaker:But I'm just saying that never occurs to me.
Speaker:And I wouldn't even when he says to me, Do you want Starbucks coffee?
Speaker:I say no.
Speaker:So because of this very problem, it tastes a little funky to me.
Speaker:It, it's still sticking around my tongue, which is I don't like.
Speaker:Um, it's, it's sharp.
Speaker:Um, but not, Not with those raspberry notes.
Speaker:It's just sharp.
Speaker:It's just, again, it's just that burned edge is what it is.
Speaker:It's a bitterness.
Speaker:It's a bitterness.
Speaker:So again, we tried five of them.
Speaker:We tried La Colombe, Stumptown, Califia, Stoke, and Starbucks.
Speaker:And I think we both agreed that the Stoke is the hands down.
Speaker:Down winner in the bottle.
Speaker:Cold
Speaker:brew.
Speaker:Yeah.
Speaker:And, and can you speak, uh, do you remember anything
Speaker:about price, about these?
Speaker:I know you said that Stump down was the most expensive.
Speaker:The other ones the Khalifa, the Stoke, the Starbucks, the Colo were all about
Speaker:six bucks for a 48 ounce or thereabouts.
Speaker:container.
Speaker:The stumptown was like 11 bucks and it's 25 ounces.
Speaker:They do claim you'll get twice as much out of it.
Speaker:But you know, that's, they're not cheap.
Speaker:And so I think it's really good that we did this.
Speaker:And now I know what not to waste our money on.
Speaker:Yeah, it's an interesting thing.
Speaker:And it's an interesting thing to try.
Speaker:You know what, here's an idea for you.
Speaker:Try this sometime at a party, I'm serious, have a bunch of friends over this summer
Speaker:and have a deck party, and pull out, you know, three or four, you can go crazy like
Speaker:we did and have five different cold brews, and have your own taste test, see what you
Speaker:think, uh, you know, put out some glasses, tell people that you really want them to
Speaker:try it without any sweeteners and without milk, and then, if you want to go crazy,
Speaker:Put out some milks and some sweeteners and see if their opinions about the cold
Speaker:brews change when they've drunk them.
Speaker:It's kind of a, I don't know what an adult party game that's
Speaker:doesn't involve getting naked.
Speaker:No, but it would
Speaker:also suggest putting out a bowl of Tums.
Speaker:Maybe, maybe it depends on if you're as old as I am and you get acid reflux.
Speaker:It's all a matter of question.
Speaker:So.
Speaker:That's our coffee taste test.
Speaker:Let me just say that we do have a newsletter.
Speaker:It comes out.
Speaker:Oh gosh, it should come out, uh, twice a month.
Speaker:It hasn't in a while because we've been killed by this giant book,
Speaker:but it will start coming out again.
Speaker:If you'd like to get that newsletter, it's not necessarily connected to this podcast.
Speaker:Sometimes it's recipes.
Speaker:Sometimes it's recipes from our TikTok channel, Cooking with Bruce and Mark.
Speaker:Sometimes it's recipes from our Instagram feed, Cooking with Bruce
Speaker:and Mark, or our Facebook group, Cooking with Bruce and Mark.
Speaker:We really do tied it all up together, didn't we?
Speaker:Um, and you can get that newsletter from us and unsubscribe at any time.
Speaker:And just to remind you, I don't keep your email, nor do I ever even see it.
Speaker:So I don't even know who has signed up or who isn't signed up for that
Speaker:newsletter, but it would be great if you want to have it to go to our
Speaker:website, clicking with bruceandmarked.
Speaker:com, see it's all connected or bruceandmarked.
Speaker:com and you'll find a way to sign up there on the front page.
Speaker:That's our episode for this week, except for one last thing.
Speaker:What's making us happy in food this week?
Speaker:Don't hate me, but it's veal.
Speaker:I'm Oh no.
Speaker:Don't write in.
Speaker:Veal cutlets were on sale.
Speaker:I bought them and I'm making veal for dinner.
Speaker:Don't write it.
Speaker:So I'm doing veal cutlets in a tomato with mushrooms and peppers and that's dinner.
Speaker:Okay.
Speaker:Veal.
Speaker:Alright, well what's making me happy in food this week is if you are
Speaker:a listener to this podcast you'll know it often makes me happy in food
Speaker:this week and that is roast chicken.
Speaker:We had roast chicken for dinner a few nights ago.
Speaker:Bruce stuck it in the oven, we roasted it, he roasted it until it was crunchy
Speaker:and delicious and if you know anything about, you know that I think roast
Speaker:chicken is just about the finest thing.
Speaker:ever.
Speaker:Period.
Speaker:No questions asked.
Speaker:I would prefer a roast chicken to almost anything.
Speaker:I'd prefer a roast bird of any sort.
Speaker:The entire avian world must hate me because I want to eat all of them.
Speaker:So, uh, the roast chicken was just delicious.
Speaker:And if you haven't roasted a chicken in a long time, I encourage
Speaker:you to do so because it is a hearty and delicious dinner.
Speaker:And it'll last you several meals too, which is also very nice.
Speaker:Okay.
Speaker:That's the podcast for this week.
Speaker:Thanks for joining us.
Speaker:Thanks for being a part of this journey.
Speaker:We certainly appreciate your time with us, and we would love to hear
Speaker:from you on any social media feed.
Speaker:And every week we tell you what's making us happy in food, so tell
Speaker:us what's making you happy in food this week on our Facebook group,
Speaker:Cooking with Bruce and Mark.
Speaker:We will check it out, and if it's a fun, interesting thing, we'll talk
Speaker:about it here on another episode of Cooking with Bruce and Mark.
