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Episode 65

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Published on:

16th Dec 2024

WELCOME TO OUR KITCHEN: We're talking about our memories of holiday candies!

Candy. It's the holidays. Who doesn't love candy?

We do! We even wrote a candy book once. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (and counting!). This is our podcast about food and cooking. Thanks for coming along with us!

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:01] Our one-minute cooking tip: serve appetizers to keep people out of the kitchen.

[03:00] Our holiday candy memories! Divinity to toffee, cut candy to French nougat. And listen to Mark make a mistake! Divinity is made with corn syrup, not corn starch!

[21:43] What’s making us happy in food this week? Pretzels with dried cranberries & turkey rice soup!

Transcript
Bruce:

Hey, I'm Bruce Weinstein, and this is the podcast

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Cooking with Bruce and Mark.

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And I'm Mark Scarborough, and together

with Bruce, we have written three dozen

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cookbooks, plus all sorts of cookbooks

for celebrities, but we can't really talk

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about those because of confidentiality

agreements, except for, uh, all of them.

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Dr.

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Phil, but other ones we can't talk

about, uh, and we've also been

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contributing editors and columnists

for all the big food magazines back

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in the day, as you probably know, but

this is our podcast about food and

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cooking, the major passion in our life.

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We've got a one minute cooking tip

about what to do in the holidays

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when you're in the kitchen and

you have other people around.

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We're going to go down a memory hole.

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Is that what you call it?

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Into A black pit.

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Yeah, into candy land.

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And talk about candy from our youth

since it is the holidays and the time

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of year when people do indeed eat candy.

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And we'll tell you Just this time of year.

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Just this time of year.

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And we'll talk about what's

making us happy in food this week.

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So let's get started.

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Our One Minute Cooking Tips.

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Serve appetizers.

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Now,

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Mark: it seems

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Bruce: easy, right?

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Mark: You're talking about when

you have people in the house.

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Yeah, when you have people

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Bruce: Oh, no, when you're sitting alone

watching TV, serve yourself appetizers.

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Did

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Mark: you qualify it when

you said serve appetizers?

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Go on, yes.

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Okay, so most

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Bruce: people think you put out

pre dinner snacks so that people

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aren't drinking without eating.

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eating something or they think

it's to whet the appetite.

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That's not the most important part of it.

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The most important part of appetizers

is it keeps your guests busy and

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in another room and out of your

hair while you're in the kitchen

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finishing up last minute things.

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Mark: Now, I want to say this bit about

keeps your guests in another room.

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That is your obsession and that is

written large in your obsession.

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That is not everyone's obsession.

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Bruce: I don't want anyone

in the kitchen with me.

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That's you.

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Mark: Right.

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A lot of people would put out appetizers

on the kitchen counter and have people

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stand around because that makes them

feel good about people being around

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the kitchen and they're not alone.

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Bruce has a big thing about no one

is allowed in the kitchen with him.

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Oh, get out

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Bruce: of my kitchen

and don't try and help

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Mark: me.

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See?

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See?

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Do not try and help me or you might have

finger cut off and that happened once.

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Okay, so, um, but still, it is, if you're

rushing around, finishing off holiday

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dinners of any sort, or dinners for

people of any sort, it is good to have

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appetizers, even if you have them in the

kitchen, and you're not like Bruce and

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you want to banish everyone to the living

room, even if you want to have And believe

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Bruce: it or not, we live in an

open concept house, so even in

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the living room I get to see them.

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Mark: Okay.

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Let me just finish my point.

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Put out appetizers to keep people busy.

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You know what?

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I someday I'll finish my whole point.

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So that is

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Bruce: that day.

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Mark: Yeah.

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I don't know.

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I didn't do it just then.

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So I don't know.

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Um, before we get to the next part

of this podcast, let me say that it

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would be great if you could subscribe

to this podcast and if you could

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rate it or like it on any platform,

even get a rating like nice podcast

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that really helps with the analytics.

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And as you know, we have

chosen to be unsubscribed.

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So you're doing that is the

way that you can support us.

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Otherwise, let's get to the main part

of this podcast episode, which is

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a memory lane trek into Candyland.

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I guess my first real memory of

candy at the winter holidays is

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my great aunt, Ruth's divinity.

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If you don't know about

divinity, I didn't know

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Bruce: what it was

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Mark: when we met, you didn't

know it at all what it was.

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Divinity is a, I think, mostly a

treat from the southern part of

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the United States where I'm from.

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That's my guess, right?

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It's a very It's an airy, white candy,

it doesn't have to have nuts in it, but

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my great aunt's always had peanuts in it.

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And isn't

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Bruce: it an egg white, meringue

based, but it's not light and crunchy.

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And corn syrup y.

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It's a thick and chewy Well, corn syrup.

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Yeah.

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Into beaten egg whites.

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I think it's almost like a

nougat in a way, but it's not as

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Mark: fancy.

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No, don't go, don't go crazy.

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It's not a nougat.

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It's really, I have to say that I

loved it as a kid, my great aunt.

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Always made divinity for the Christmas

holidays, Christmas in our house.

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And, uh, I had it recently as

an adult and wow, is it sweet.

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You might as well just get a glucose

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Bruce: bag

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Mark: that they use in

hospitals and suck on it.

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Whoa.

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It's so sweet.

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Some people put crushed

up peppermint in it.

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Some people just eat it on its own,

which is just really, it's ridiculous.

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With a shot of insulin.

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It's, it's very sticky.

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Um, but it's moundable.

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All you see.

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find it in kind of mounds.

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Some people get fancy and shape them out.

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My great aunt just always made little

spooned mounds of it on a tray.

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And then it does dry out over time.

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So you have to keep it covered

so it doesn't get a crust

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on it, which you don't want.

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That's divinity.

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I can tell you another before

Bruce gets to his stuff.

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Another memory of candy

in my childhood is fudge.

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And my mother didn't make real fudge.

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If you know, fudge is a

laborious process to make.

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It's difficult.

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It's temperature controlled.

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It's a hard candy actually to make.

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We wrote a candy book years

ago, the ultimate candy book.

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And I will say, That fudge was one

of the candies that Bruce kind of

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ran away from at first, because it's

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Bruce: tough.

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Well, you have to cook the chocolate

mixture to a certain temperature, then you

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have to cool it to a certain temperature,

and there's a very small window that

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temperature is before you beat it.

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And you have to stop, beating it

before it totally crystallizes,

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it's really one of those.

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It's an

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Mark: edge candy, and

humidity is its enemy.

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Well, it's the enemy of divinity too.

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Anyway, my mom never made fudge like that.

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My mom made the cheap

shortcut microwave fudge.

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With margarine?

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Marshmallow fluff?

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I think she used butter.

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Butter, right?

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And she did melt chocolate

chips, and then I can't remember

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what goes into it after that.

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But it was all made in the microwave.

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It's much denser than real

fudge, because it's not whipped.

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So it has this very dense,

like, almost watery texture.

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bark like quality to it.

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We called it fudge.

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What do I know?

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Uh, and my mom would make it and she

would make one batch without any nuts.

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It's all pecans in my family.

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We're from the south.

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Um, one but without any nuts and then

one batch with nuts because my dad

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didn't like not candy or picky cakes.

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My dad didn't like nuts.

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He likes picky eater.

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Does he like nuts on their own

salted, but he didn't like them in any

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candy or cake or anything like that.

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He didn't like pecan pie,

all that kind of stuff.

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So those are two of my big candy

memories from childhood divinity

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and, and shortcut microwave fudge.

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Bruce: My childhood candy

memories go back, I think, to

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as soon as I could start eating.

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Cause when Mark met me, my

favorite food group was candy.

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It's true.

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I don't know why every

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Mark: tooth in your mouth is

drilled and implanted and crowned.

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I have no idea.

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Bruce: Anyway, go on.

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In fact, even as a child, I

would hide candy under my bed.

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My box spring had a zipped cover

on it, and I would hide candy in

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there and I Eat candy at night.

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And, oh, I was, this is how,

you know, I'm a Protestant.

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I would hide money in

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there.

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So that's how, you know, I

was raised in a Protestant

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Bruce: house.

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Do go on there.

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Candy.

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No, it was all about candy.

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And unlike Mark's divinity,

we had something, I don't

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know that he knew about.

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No, I didn't.

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When I was growing up.

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No.

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One of the things that I always

remember from childhood was halva.

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And it was something Mark

probably never heard of.

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It was sort of like our divinity.

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No way.

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And it's.

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A Middle Eastern sweet, and it is made

from sesame, and so it's sesame paste

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with sugar, and it's cooked, and it's,

you know, almost a fudge texture.

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Mark: There's different

textures to java, right?

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There are people who make it, it's

almost cracky, and it's, it's harder.

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Depends how long you cook it,

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Bruce: yeah.

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Uh, some people make it more chewier.

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It can be chewy, it can be creamy.

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But it comes like in wheels of cheese

in the store and they cut it and weigh

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it and you can get it with nuts you can

get a plane you can get it marbled with

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chocolate and I loved Halva and what

I didn't love my grandparents on both

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sides always had black tins of Barton's

you Almond kisses, and I just, I don't

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know what are Barton's almond kisses.

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I think they were chocolate covered

almonds wrapped in the individual pieces

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of cellophane or maybe they were almonds.

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Oh, so this is so at Hanukkah, you

don't have to have the Christmas

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Mark: chocolate

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Bruce: Hershey kisses.

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But they had Barton's all year round.

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Now at Hanukkah, we had Plastic dreidels

filled with gelt, which is money,

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which was chocolate coins, and it was

always the worst chocolate imaginable.

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In fact, my guess is there wasn't

enough cocoa solids to even call them

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chocolate, which is why they just called

it Hanukkah gelt and not chocolate gelt.

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Okay, so Did you have the first Fruit

slices, because always at the holidays

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we had those jellied fruit slices too.

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And I didn't like the white ring at the

bottom, and I only liked the middle.

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So I would take a bite out of

the middle and leave the rind.

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No, I'd throw them away because my

grandmother would be furious if she knew

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that I was eating No, we didn't have that.

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What

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Mark: we had is two.

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Cut candy, and a lot of people don't

know what cut candy is, it's the rolled

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candy, well they make it, and roll

it into long, thin, narrow tubes, and

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there's always a little design in the

center of it, it's hard candy, it's

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sometimes got a poinsettia, or a flower,

or a Christmas tree, or stuff like

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that in the center, and if you know cut

Candy, you know that it's put out at

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Christmas and by New Year's, it's become

one solid lump that you have to chip

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out of the candy dish because it all

sticks together in the humidity and in

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the changing temperatures in the house.

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And then it just becomes

this giant wad of sugar.

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occur in little tube forms that you're

chipping out with a knife or a fork.

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Don't break the candy dish.

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I can still hear them.

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One of the things I remember from

childhood that my grandmother would

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make, and I wanted to like because

they all liked it and I didn't like

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it, is something that I think that

most people don't even know what

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it is anymore and that's I still

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Bruce: don't know what it is.

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We've been together 28 years

and I still don't know it.

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You made it for the candy book.

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Yeah, because I bought

whorehound flavoring.

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Well, that's how you do it.

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I know, but I still don't

know what it tastes like.

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Well, it's

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a whorehound candy.

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It's really from the 19th century and

my grandpa What flavor is whorehound?

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That sounds really horrible.

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I know,

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Bruce: it sounds like a I don't know.

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Mark: It's not W H O R E.

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It's H O R E.

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Horehand.

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Um, it's a medicinal flavor.

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And it has a very, um, Medicinally,

if you like bitters like, uh,

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Amaro's, you might like Horhound.

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It's that old world

bitter flavor in candy.

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Very, like, gentian, and, uh,

you got flavors that are, like,

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down at the bottom of gin.

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It's all sitting down there in Whorehound,

I think in the original days, let's

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say, back in the day, even before my

grandmother's, we're talking the 19th

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century, it was considered medicinal.

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Probably a cough

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Bruce: drop,

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Mark: yeah.

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Yeah, suck on a Whorehound candy

and clear up your sore throat.

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Bruce: Cough drops, that was from

childhood too, I would bring that.

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boxes and boxes of the Pine

Brothers cough drops, where those

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were the sort of semi hard ones,

and I would eat them all day long.

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Didn't you get in trouble at school

for eating too many cough drops?

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The only time

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Mark: I got sent to detention is I

had a box of Luden's cough drops,

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and I was I was eating them in

class one after the other and then

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passing them around to friends around

me and I got in trouble over it.

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It was a whole thing.

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I love that you got in trouble

because of cough drops.

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Passing them around.

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I think one of my favorite, uh,

candy memories from the holidays

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is when we lived in Manhattan.

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And we would walk from our apartment in

Chelsea down to Greenwich Village because

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we sang with the nation's favorite band.

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First, Gay and Lesbian Chorale, in

fact, I was president of the board of

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that chorale, and we sang with them.

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So, we would walk down to Greenwich

Village, and we rehearsed at the

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village school down there, uh,

on, I don't remember, Tuesday

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nights or something like that.

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It's been a while.

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It's been, what, 18 years

since we lived in the city?

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A long time.

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In, in the city.

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If you're not from New York, you

don't know the phrase, but New

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Yorkers call New York City the city.

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So anyway, we, we would walk

down to Greenwich Village in

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the city and we would pass this

British sweet shop that opened up.

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And it's the first time we

came across boiled sweets,

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which are British hard candies.

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And Bruce fell in love with the

rhubarb and custard boiled sweets.

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Bruce: Rhubarb and custard

and the Cola cubes.

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They had no flavor like cola, but

they were this little square, hard

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sugar coated sour candy with a chewy,

chewy, hard, sticky filling in the,

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oh gosh, the lime and chocolates.

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What a terrible combination.

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The Brits had, but I bought them anyway.

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Some of those boiled sweets were

really interesting and some were

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really disgusting, but I was just I

was just enthralled by boiled sweets.

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You didn't get sent to detention during

choral rehearsal for eating boiled sweets.

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And before Mark moved in with me in New

York, uh, down the street from us, and

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I think it was still there when he moved

in, was the Williams Sonoma Outlet Center.

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Yep.

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Back when it was the only outlet

center they had, back when an outlet

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center really was where all the stores

sent their unsold merchandise, not

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like the premium outlet centers now.

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And their returns.

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Mark: Yep.

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And legitimately all the returns.

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Bruce: And I would go in.

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Every other day because it was across the

street from the apartment and wander down

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these aisles to see what was there and One

day I was in there in the fall and they

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had these heavy metal candy molds these

lollipop molds And I had never thought

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about making lollipops, but I bought some

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Mark: yeah,

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Bruce: and then the next year

bought some more And some more.

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And we still have a dozen of these,

you know, like 20 pounds each.

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They're

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Mark: unbelievably heavy.

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And you, you clip them

together with clips.

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So there are two sides.

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Let's say, imagine a Santa

face, a back and a front.

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And you clip them all

together on both sides.

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And then you pour the hot sugar

syrup through a little tiny opening.

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opening at the top of the mold, and it, of

course, forms and hardens inside the mold.

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You have to grease it, right?

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You have to do something.

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I always

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Bruce: put a little oil.

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They said you didn't need

to, but I always did.

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We found they shattered if you didn't.

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And then as it hardens, before

it gets too hard, you stick a

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lollipop stick through that hole.

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So you have a stick shoved into

Santa's head, or into Rudolph, or

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into a nutcracker, or whatever.

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We used to make these.

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Mm hmm.

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Christmas lollipops.

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Every year, we would

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Mark: make them.

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We would make tons of them.

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It was my job to stick the sticks in them.

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That's what Bruce would allow me to do.

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And then, we would wrap each one in an

individual plastic bag, this lollipop,

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just then, with the stick sticking out

of the bag, and tie each one, we were

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crazy, with ribbon, close, so we would

have hundreds of these to give away to

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our families and friends at the holidays.

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I remember, here's how it was.

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Here's a memory from my childhood,

and it was the wonder at the holidays

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at the winter holidays of chocolate

covered cherries, and they were the

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biggest deal because you didn't.

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I don't know.

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I mean, maybe they were around,

but we didn't eat them at any

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other time except at Christmas.

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And they were those chocolate

covered, glossy cherries with the

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white fondant stem without the stem.

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No stem, which has meant the

fondant has melted into that creamy

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white stuff in the bottom of them.

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And we, I don't know, we thought

that chocolate covered cherries,

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they were such a big deal that

people gave them as Christmas

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gifts in my family, a box of them.

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Bruce: They're still expensive.

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If you go online, you can find places

like Lilac, chocolate in New York City,

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and their chocolate covered cherries

have the stem, and then you bite in and

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all that gooey liquid comes out, and

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Mark: they're

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Bruce: really fabulous.

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One of the things that I remember

about the holidays was something that

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happened later in life, once Mark

and I were together, I mean, I hadn't

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been off the island of Manhattan in

years, and he moved in with me, and he

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said, you're getting off the island,

and not just to go to the Hamptons.

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So he shoved me on a plane and took

me to Paris for my first birthday.

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I had never, I could not live with

a man who had not been to Paris.

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It just was, it was

impossible to even imagine.

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So it was my first

birthday together with him.

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We went to Paris and we walked by

a sweet shop and it was a chocolate

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shop, but also a candy shop.

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Now you have to understand

this is Thanksgiving.

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So Paris is getting ready

for the holiday season.

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It's all getting decorated for Christmas.

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And these windows of these

shops were just beautiful.

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Beautiful.

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And they had piles and bowls

of glistening pate de fouille,

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:

which are just like French

397

:

Mark: chuckles.

398

:

Can I add to the story right now?

399

:

You insisted they were called

pate de fouille, and I kept

400

:

saying it's pate de fouille, and

you just wouldn't listen to me.

401

:

So you went in and

ordered pate de fouille.

402

:

I think they probably smeared

liver on yours or something,

403

:

some kind of liver mousse.

404

:

Bruce: And if you don't know

what it is, They're kind of like

405

:

chuckles, those little, those

little, Yes, they're like chuckles.

406

:

Chewy candy squares.

407

:

Yes, exactly like that.

408

:

But these are made with real fruit,

and they came in flavors that who,

409

:

back then, had heard of before.

410

:

black currents and red

currents and chestnuts.

411

:

I mean, I hadn't.

412

:

And so I would go and I memorized in

the hotel, Mark said, and you have

413

:

to go back and you have to say, you

know, just sweet, desolate to voodoo.

414

:

I'm so sorry to disturb you.

415

:

And the only way you will get,

you can just say that's a little

416

:

Mark: bit at this point

to say that's the light.

417

:

No.

418

:

No, I've seen it on tv.

419

:

No way.

420

:

De

421

:

because it's important to be

polite enough not, and by the

422

:

way, you have to precede de

423

:

. It's, it's just the way

you get seen in Fon.

424

:

Oh yes,

425

:

Bruce: which is where we were at Fauchon,

and I asked for my 24 morceaux de pâte

426

:

à fruits, and then I had to try and name

all the flavors I wanted, and we went

427

:

back to our hotel, and I thought I was

going to bring these 24 pieces home.

428

:

We ate All of them.

429

:

We, we, such

430

:

Mark: a big word in that sentence.

431

:

We ate all of them.

432

:

Go on.

433

:

I had to

434

:

Bruce: buy more to bring home.

435

:

Paris was just magical

for sweets and candies.

436

:

It still next trip to Paris, at the

same time of year, I discovered nougat.

437

:

And the only thing I No,

you didn't discover nougat.

438

:

Well, I You discovered nougat.

439

:

Yes, well, I knew nougat from

like a Three Musketeers bar.

440

:

Right.

441

:

This is nougat.

442

:

This is a

443

:

Mark: whole different category of sweet.

444

:

Bruce: Oh, God.

445

:

And it is also made from egg

whites, and it is almost like

446

:

Tirone, if you know Italian.

447

:

Divinity, which is

448

:

Mark: the worst thing

I've ever said, but go on.

449

:

Bruce: But nougat is, Delicious,

and chewy, and not as sweet,

450

:

and full of chocolate, and nuts,

451

:

Mark: and And they jammed them full of

chocolate bars, and dried fruit, and And

452

:

we found a store that only had nougat.

453

:

If you don't know about this,

it often comes in a domed shape.

454

:

shaped, uh, carrot, what's, pedestal,

it's on a pedestal under a dome.

455

:

It's shaped like an upside

down bowl and they cut it like

456

:

wedges of a cake or a bum.

457

:

And uh, you can get it in dozens

of different flavor combinations.

458

:

Bruce: Oh, I walked into a shop

one day and I just said to the

459

:

woman, je peux vendre du nougat?

460

:

And she took a step back.

461

:

Yeah, we take a step back too.

462

:

Because basically what I That

is, I have need of nougat.

463

:

Oh, I take a step back, too.

464

:

And I fell in love with it so much

that I started making it at home.

465

:

And that store was Rennes Astride.

466

:

Oh, Rennes Astride.

467

:

Mark: I don't even think that

468

:

Bruce: place exists anymore.

469

:

Oh, they have the best nougat in Paris.

470

:

So we came home and I

started making nougat.

471

:

And I decided that rather than doing it

in a dome, I did this really cool thing.

472

:

I got sheets of dried pomegranate

leather, like apricot leather,

473

:

but I did with pomegranate.

474

:

I bought it in a Middle Eastern store

and I spread the hot nougat all over.

475

:

On top of the pomegranate and put another

piece on top of that when it cooled I

476

:

cut that into squares and we wrapped

each one And I did the nicest thing

477

:

for somebody we had friends who owned a

restaurant and they were getting married

478

:

and they were going to They were going

to poland for the wedding And I brought

479

:

them A shopping bag with 200 pieces of

this delicious pomegranate enrobed nougat

480

:

for them to give out as wedding favors.

481

:

Yeah, that was

482

:

Mark: crazy.

483

:

May I say, I was part of that.

484

:

I was the wrapper.

485

:

You were the

486

:

Bruce: wrapper.

487

:

Of all of those

488

:

Mark: pieces of pomegranate,

uh, covered nougat.

489

:

And your nougat was not as crazy

as the stuff you can get in Paris.

490

:

It didn't have the No.

491

:

You know, I don't know what marsh

called chocolate covered marshmallows

492

:

and all the billions of nodes,

everything into their new gun.

493

:

They do.

494

:

It's insane.

495

:

And of course, lace it with honey.

496

:

It's all a wild extravaganza

of Parisian sweets.

497

:

So there's a trip down memory lane for

candies and sweets, referencing the

498

:

holidays ahead of us that are happening.

499

:

In fact, right now, we want to hope.

500

:

That you have a sweet holiday season, too.

501

:

And that you have fond memories of

candy, even though probably most

502

:

of us don't eat it so much anymore.

503

:

Ha ha.

504

:

You know, there are fond memories

we can have of these kind of foods.

505

:

And I think that's one of the most basic

and wonderful things about cooking and

506

:

food, is that it connects so deeply

to our sense memories, all the way

507

:

back to Proust and his Madeleine.

508

:

But beyond that, to all of us, we're

We connect deeply to these things from

509

:

our childhood, and I hope that you can

connect deeply to these things from

510

:

your childhood and that you can help

others connect now to their futures

511

:

through what you make in your kitchen.

512

:

Okay, what's traditional in the

last episode of our podcast?

513

:

What's making us happy in food this week?

514

:

Bruce: I've graduated from eating candy

like I used to, and now I eat candy.

515

:

Pretzels and dried cranberries.

516

:

Not that that's not like candy.

517

:

Is that, is that graduating?

518

:

Last night I was watching TV and

I wanted something sweet and I

519

:

grabbed some extra dark, I buy

these extra dark burned pretzels.

520

:

And I wanted something sweet with

them so Mark had bought me some

521

:

dried cranberries and so basically I

ate Pretzels and dried cranberries.

522

:

And boy, that was

523

:

Mark: a

524

:

Bruce: really good treat.

525

:

Mark: And that's a good treat.

526

:

And before that, as Bruce had made

for dinner, one of my favorite

527

:

things, which is turkey rice soup.

528

:

Earlier in the week,

Bruce roasted a turkey.

529

:

And I want to tell you that when I moved

in with Bruce, he was the only human

530

:

I knew who roasted turkeys just out

of the blue and not for the holidays.

531

:

It's kind of an amazing thing because it

really provides you dinner for dinner.

532

:

Days, especially just

the two of us, right?

533

:

This turkey, what, how big was a 10 pound

534

:

Bruce: turkey.

535

:

Mark: Okay, 10 pounds.

536

:

So we've been eating on this thing

for days, having salad, turkey

537

:

salad, and turkey sandwiches.

538

:

And we had, of course, we had a

hot dinner with it, first of all.

539

:

But last night, Bruce made

one of my favorite things,

540

:

which is turkey rice soup.

541

:

And he made it in the Instant Pot.

542

:

He took the carcass and all the meat.

543

:

He put it in the Instant

Pot with vegetables, right?

544

:

And you cooked it, and then you,

Undid the pressure and let it boil

545

:

for, what, an hour or two to reduce?

546

:

I took everything

547

:

Bruce: out of it, I reduced it, and then

I pulled the meat off the carcass, I

548

:

threw the meat back in, I cooked rice

separately in the rice cooker with stock.

549

:

I think this is

550

:

Mark: the, the key.

551

:

He cooks his rice with stock separately.

552

:

So the rice doesn't cook in the turkey

rice soup, so the turkey rice soup isn't

553

:

just a big rice ball when it's done.

554

:

And I don't want all that

delicious turkey stock to be lost.

555

:

Right.

556

:

And so, he puts the rice in

just basically as he serves it.

557

:

And I think that that's really

key to how delicious it is.

558

:

Cause the rice stays really,

um, toothsome, you know, it has

559

:

a really nice texture to it.

560

:

And I, I just love it.

561

:

The other thing

562

:

Bruce: I leave on the side

to put in is cartilage.

563

:

I pull that out cause you like it.

564

:

So when I'm pulling the meat off

the carcass, I pull the cartilage.

565

:

Mark: You do.

566

:

You know, all that white stuff on the top

of bones and all, that's the stuff I eat.

567

:

So, um, he saves me this

little bowl of cartilage.

568

:

I ate

569

:

Bruce: halva.

570

:

You ate meat.

571

:

Drop

572

:

Mark: it in my soup.

573

:

Wow, that's crazy.

574

:

All right, so that's our

podcast for this week.

575

:

We do wish you a happy holidays,

whatever sort of holiday you celebrate.

576

:

We hope it is the best.

577

:

And if you don't celebrate any

holiday, we hope you make one up to

578

:

knock off the winter chill this year.

579

:

And that you create your own celebration

in whatever way that makes you happiest.

580

:

Bruce: And every week.

581

:

We tell you what's

making us happy in food.

582

:

So go to our Facebook group, Cooking

with Bruce and Mark, and not only tell us

583

:

what's making you happy in food this week,

but share with us a few candy memories

584

:

from your childhood or from any holiday

or from any amazing candy you've ever had.

585

:

Because I want to know about it

because I think I want to try it.

586

:

And then we can talk about it here

on Cooking with Bruce and Mark.

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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

Profile picture for Mark Scarbrough

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!