WELCOME TO OUR KITCHEN: What have we learned after publishing thirty-seven cookbooks?
We've learned a lot after writing and publishing after thirty-seven cookbooks. We'd love to share with you those lessons.
We're Bruce Weinstein & Mark Scarbrough. We've actually written forty cookbooks, including two knitting books by Bruce and a memoir by Mark. We've been around the block! We'd love to tell you what we've learned over this long publishing career.
We've also got a one-minute cooking tip. And we're really excited about a specific type of melon and Mark's really excited about a specific way to cook goat.
If you'd like to get a copy of our latest cookbook, COLD CANNING, please check it out at this link right here.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:22] Our one-minute cooking tip: Store garlic at room temperature
[03:27] What have we learned after writing and publishing thirty-seven cookbooks.
[23:27] What’s making us happy in food this week? Melons and goat!
Transcript
Hey, I am Bruce Weinstein, and this is the Podcast
2
:Cooking with Bruce and Martin.
3
:And I'm Mark Scarborough.
4
:And together with Bruce, you know we
have written 37 cookbooks, but you
5
:also know that our latest cookbook,
cold counting is on sale now.
6
:Finally.
7
:Mm-hmm.
8
:Finally, we've talked about it enough.
9
:It is.
10
:Out there, small batch canning.
11
:It is a gorgeous book.
12
:Go out to our TikTok channel and
watch me do an unboxing video of
13
:the first time we see this cookbook.
14
:It's kind of fascinating.
15
:I think I posted it on Instagram on my
personal account too and on Facebook.
16
:Um, it's fascinating 'cause a, I hate.
17
:Author unboxing videos,
but BI get to see it.
18
:And, uh, this thing weighs a ton.
19
:425 recipes on really high
gloss, beautiful paper.
20
:Tons of photographs.
21
:How many photographs?
22
:I
23
:Bruce: don't
24
:Mark: even remember.
25
:A
26
:Bruce: 2 25.
27
:Mark: Yeah.
28
:Lots of photographs beautifully
designed, beautifully laid out.
29
:The publisher.
30
:Little grounded.
31
:Uh.
32
:Bang up job on this book.
33
:When we turned in the manuscript,
I never expected it to look like
34
:this, so go check out cold canning.
35
:But before that, we do
have a podcast to do.
36
:We've got a one minute cooking tip.
37
:We'll tell you what we have learned after
the publication of our 37th cookbook.
38
:What have we learned about
this cookbook career?
39
:And I will tell you what's making
us happy in food this week.
40
:So let's get started.
41
:Bruce: Our one minute cooking tip.
42
:Store garlic at room
temperature, not in the fridge.
43
:I, I don't
44
:Mark: think a lot of people know
that garlic is a dried food product.
45
:Mm-hmm.
46
:It is dried.
47
:And you talk about that for a second.
48
:Well,
49
:Bruce: Gar, when garlic comes outta the
ground as fresh garlic, it's very wet,
50
:very pungent, and it has to dry out.
51
:The husks have to dry out.
52
:The cloves shrink a little bit.
53
:Mm.
54
:I mean, they're not dried
like gradable dried.
55
:No, but they are, they shrink, they
condense, they get dried and is the
56
:real term, even though they're not.
57
:You know desiccated,
58
:Mark: right?
59
:Bruce: They're not like dried oregano,
60
:Mark: but
61
:Bruce: is a dry, you have
to hang it and dry it.
62
:Yeah.
63
:My friend Rich has a beautiful garden.
64
:He grows so much stuff and he grows
like hundreds and hundreds of garlic
65
:bulbs, and every spring and early summer
he comes over and he brings me these.
66
:Beautiful braids as he's tied up of
garlic bulbs and I hang them in my
67
:kitchen and cut them off as I need them.
68
:True.
69
:All
70
:Mark: winter long.
71
:True.
72
:He also hangs onions.
73
:Yep.
74
:Right.
75
:I don't think a lot of people
know that onions have to be
76
:hung for a while and dried out.
77
:I mean, you can't eat them
right outta the ground.
78
:You can't eat raw garlic too, or raw.
79
:You can't eat fresh garlic too.
80
:But um, it's best to let it dry.
81
:It concentrates the flavor.
82
:There's a whole
83
:Bruce: reason for this.
84
:And garlic right outta the ground
also can cause stomach distress.
85
:So there are chemicals in that that.
86
:Break apart that you really don't
want to eat too much of when they're
87
:first fresh outta the ground.
88
:Not too much.
89
:I mean, you can eat fresh garlic,
but you shouldn't eat a ton of it.
90
:But let me say, don't keep it unlike
your window sill on a sunny kitchen.
91
:No, because then your
garlic looks gonna sprout.
92
:It's gonna think it's time to grow, right?
93
:Keep it hanging where the sun don't shine.
94
:Mark: If you buy garlic in a jar
that is pre peeled, that should go in
95
:the fridge or pre minced even worse.
96
:Yeah.
97
:Garlic, as they call it,
garlic should definitely go in
98
:the fridge once you open it.
99
:Okay, that's our one minute cooking tip.
100
:Um, before we get to the main part of this
podcast, let me say that it'd be great if
101
:you could rate and like this podcast if
you give it a review that's even better,
102
:and subscribe so you don't miss a single
episode of cooking with Bruce and Mark.
103
:Okay, up next, what we've learned.
104
:Now that we're publishing
our 37th cookbook,
105
:Bruce: I learned how exhausting
it is that, I don't know, maybe
106
:it's, I'm getting older and
the books are getting longer.
107
:Mm-hmm.
108
:So it's like, shouldn't it
have gone the other way?
109
:Shouldn't the books be getting
shorter as I get older, but
110
:they're getting longer and bigger.
111
:Mark (2): Our agent always.
112
:Says about publishing that every year
we get older and they get younger, they
113
:'cause they get fired and a younger
person comes in and takes their place.
114
:So, oh, it is
115
:Bruce: true when we
were younger as authors.
116
:Our publishers and everyone who
worked at the publishing house
117
:was like our age that we are now.
118
:Or older.
119
:Or older as we are now.
120
:Yeah.
121
:Yeah.
122
:And now it's flipped.
123
:Here we are at our age being the
writers and our publisher and all the
124
:people working there are the age we
were when we published our first book.
125
:Mark: Right.
126
:They're all at 40 or under.
127
:Yeah.
128
:Which is really wild.
129
:So here's some of the things we've learned
about this cookbook career, and this is
130
:not about cookbooks in particular, but I
should say that this seems really funny.
131
:We learned to not give up on the dream.
132
:Mm-hmm.
133
:We wanted to write cookbooks.
134
:When we first got together, Bruce and
I did, Bruce had published a drink book
135
:with Clarkson Potter, an imprint of
Random House, and then he kept trying to
136
:publish books and nothing ever happened.
137
:And then I got involved
and we must have written.
138
:I can't even tell you.
139
:30, 40 proposals for cookbooks.
140
:We kept trying to sell a book.
141
:Mm-hmm.
142
:And we just kept at it.
143
:And I think a lot of people that
I've met in my life who have tried
144
:to get into publishing, have written
something, submitted it, gotten
145
:a rejection, and then never done.
146
:Another thing
147
:Bruce: I wanna say, this goes for.
148
:Any creative career, not giving
up on what you really want.
149
:Shit, when we go out to a restaurant
and if we start talking to the server
150
:and they say they're really an actor
or a dancer, my first question is
151
:always, where are you taking class?
152
:You know?
153
:'cause clearly you're not in a show
'cause you're in the restaurant, right?
154
:Okay, so where are you taking class?
155
:Where are you dancing?
156
:Where are you acting?
157
:If you're not doing that, then you're
not an actor, you are a waiter.
158
:So when we said to people, well,
we want to write cookbooks.
159
:The answer is, well, what
are you doing about it?
160
:Endlessly writing cookbook
proposals endlessly.
161
:Trying endlessly.
162
:I've got an agent.
163
:We are working on it.
164
:We are always writing.
165
:Mark: I mean, really, honestly,
we cranked out for about a
166
:year and a half, two years.
167
:Yeah, we cranked that proposal
after proposal after proposal
168
:for various cookbook ideas.
169
:Nothing came of it, but we just
wouldn't take no for an answer.
170
:I
171
:Bruce: will say that.
172
:It got to a point where I
did almost give up on this.
173
:You did.
174
:And we were running out of money and
two years of this, we were, I had
175
:been an advertising creative director
before this future year, Anna.
176
:I mean,
177
:Mark (2): honestly, we were
counting Nichols at this point.
178
:Mm-hmm.
179
:Bruce: And I had left my last
advertising job before I met
180
:Mark when my book came out.
181
:And now it was like, I
need to go back to work.
182
:So I did.
183
:I actually got a job as a creative
director again at a small ad agency,
184
:and the day I accepted that job.
185
:Our agent called and said
she had a book offer for us.
186
:Yep.
187
:So it was an interesting
moment, and we did both.
188
:I kept the job and the book,
and we did it all together.
189
:Well, we needed a
190
:Mark: few more nickels even
as we were writing that book.
191
:Yeah.
192
:So fortunately you kept that job, but I
should also say that we've learned that
193
:you have to be realistic about this dream.
194
:Whatever your dream is in.
195
:You do have to really
be realistic about it.
196
:You can't just be a cockeyed
optimist to quote South Pacific.
197
:You have to be, uh, realistic about it.
198
:So, you know, I can tell you over the
years we have written books that we
199
:might not otherwise have written mm-hmm.
200
:On our own, because the
publisher have has that.
201
:I have said we want this book.
202
:Yep.
203
:And so we have written, I, I would say
that when we jumped from Rodale to.
204
:Uh, Clarkson Potter to Random House.
205
:Mm-hmm.
206
:Together years later, I don't think
either of us wanted to write a slow
207
:cooker book, but Random House wanted
us to write a big slow cooker book.
208
:Yeah.
209
:And we did.
210
:We threw ourself at it.
211
:Bruce: It was nothing I would've.
212
:Ever thought I wanted to do it.
213
:And it took me a while to figure out
how to make food in them really good.
214
:And in the end, we did a book
that was so full of recipes that
215
:were delicious and so successful.
216
:We sold out on QVC and that
book became a bestseller, right?
217
:So be realistic.
218
:Sometimes you're gonna do
things you don't want to do,
219
:but you're gonna do them anyway.
220
:Take the role you don't want as an actor.
221
:Work backstage as a dancer.
222
:Do what you have to do
to get in that theater.
223
:Be part of your industry.
224
:I think
225
:Mark: Old Cold Canning is a grand example
of this because we met with our publisher,
226
:uh, before, this is a year and a half ago
before we even started on cold canning,
227
:and we were talking about what our
next book would be and he said, I would
228
:really like a canning book in my list.
229
:So we went away and we thought about
it and we saw a billion canning books
230
:of for ball canning and all the.
231
:Big giant bestsellers, the homesteading
books and all this kind of stuff.
232
:And we were like, well, how
can we compete in that market?
233
:And we tossed it around between us
enough that we came back to him with this
234
:idea of cold canning, canning without
a canner where you just put it in the
235
:fridge or the freezer and for storage.
236
:And he loved it and bought the book.
237
:So it, that isn't an idea
that Bruce and I generated.
238
:It's an idea actually that it
began with him and then morphed.
239
:To by us.
240
:I will
241
:Bruce: say that unlike the slow cooker
book, though, it resonated with us
242
:because I had been making jams and jellies
and pickles and canning the, you know,
243
:with processing for years and years.
244
:So at least when he brought
that up, it was something
245
:that resonated and excited us.
246
:Yes.
247
:So it wasn't a hard stretch to
say, Ooh, let's figure this out.
248
:Mark: Yes, that's right.
249
:And I think that that's been, you know,
largely what a lot of the things we've
250
:done in our career, and not only the
books we wrote, but the books that we
251
:fixed for other people, they're not
necessarily books we would've touched.
252
:We, over the years, have fixed and even
written celebrities books and, um, some of
253
:them we would never have touched before.
254
:I can't talk much about them.
255
:Well, some of them confidentiality
agreements, but we would
256
:Bruce: never have written Dr.
257
:Phil's diet.
258
:Oh, there's one without
259
:Mark: a confidentiality agreement.
260
:Bruce: Ew.
261
:It was not a good experience
working with a celebrity like
262
:that who was so full of himself.
263
:No, it was terrible experience.
264
:No, it was not a good experience.
265
:The book was great.
266
:We did a great job on the book,
but it wasn't a good experience.
267
:So I
268
:Mark: think we've also discovered
that over the years that food is
269
:very personal and it's very divisive.
270
:Mm-hmm.
271
:And when you're a food writer and
you write a book or you write recipes
272
:and then you tell someone about it.
273
:Sometimes you get the idea response
of oh, or Wow or that kind of
274
:thing, but you get a lot of ew.
275
:And um, that is a really interesting
problem for a creative because I
276
:don't think a lot of people who
dance or sing or write novels, I
277
:don't think they often get the.
278
:Ew factor from it, right?
279
:I mean, somebody might write a
nasty review online of a novel.
280
:Well, that's refuse, but
gently not to your face.
281
:Mm-hmm.
282
:I've never seen somebody at all
the book events we've ever been
283
:to with novelists sitting around.
284
:I remember seeing somebody come up to a
novelist and go, I really hated your book.
285
:Bruce: No, it's about food.
286
:It's 'cause it's about food.
287
:If someone says they dance with a certain
dance company and you don't like that
288
:kind of dance, you're not gonna go ew.
289
:Right.
290
:But if you Exactly.
291
:If you were to say to someone you're
writing a book about, I don't know,
292
:casseroles, and they had a terrible
experience with casseroles as a kid,
293
:they're gonna go, Ew, because it's food.
294
:And food triggers all of these
295
:Mark: emotions.
296
:And I think one of the big changes that
has happened in all these years of writing
297
:cookbooks for us is that cookbooks have
gone, and I'm gonna use weird words
298
:here, but they have gone from content.
299
:Based to vibe based.
300
:I explained that.
301
:Okay.
302
:So when we started writing cookbooks,
cookbooks were compendiums of recipes.
303
:So you get a book and the whole
point of it was that it was all this
304
:giant encyclopedic list of recipes.
305
:But now a cookbook is as much about
its design and it's vibe and it.
306
:Feel right, the current word, the
style vibe, that it gives you a certain
307
:feeling, a certain emotional landscape.
308
:You look at it and you
think certain things.
309
:I think that one of the things that's
changed huge over our career is
310
:this shift toward vibe based books.
311
:It's really bizarre, uh, for
people who came up in the era
312
:of like the joy of cooking.
313
:When you have these books or you
know, the big Julia Child mastering
314
:the Art of French cooking that are.
315
:Encyclopedias.
316
:Bruce: Well, you know who did that?
317
:I mean, that was Martha Stewart.
318
:She did that single handedly.
319
:She
320
:Mark: was one of the people
who started the vibe trend.
321
:Yep.
322
:Bruce: She did that with
her book Entertaining.
323
:It was all about, oh, it's not
just that I'm doing a clam bake.
324
:I'm doing a clam bake at my beach house.
325
:Right.
326
:And these.
327
:This is the way I should decorate
it, and this is the music that should
328
:be played and the drinks served.
329
:It was a lifestyle.
330
:She turned content into lifestyle, and she
331
:Mark: also turned herself, I mean herself,
former Wall Street Trader and all that.
332
:She was into this, um, to use the current
word, tra wife into the traditional wife.
333
:She turned herself into a character
in the same way that Paul Rubins
334
:turned himself into Peewee Herman.
335
:Mm.
336
:There's this way that especially in
the late eighties and early nineties,
337
:people were creating characters.
338
:And the characters were actually in
front of them in terms of the fame.
339
:And I would argue that Martha Stewart
was a character of Martha Stewart.
340
:Oh
341
:Bruce: yeah.
342
:That wasn't really who she was.
343
:No,
344
:Mark: not
345
:Bruce: at all.
346
:But she did something else with books.
347
:She's the one who started
the trend for photography.
348
:She did.
349
:'cause before then.
350
:Cookbooks didn't have photography, or if
they did, they were very few pictures.
351
:That's usually, it was just on the cover.
352
:Our first 13 books that we published had
353
:Mark: no photos and, and that's none.
354
:Sorry.
355
:I was gonna say, and that's
part of the vibe thing.
356
:Yeah.
357
:Photos are the prime way that vibe gets.
358
:Uh, communicated when you flipped
your book in a bookstore as if you do
359
:this anymore, as if anyone goes to a
bookstore and flips through a book.
360
:Um, I went to Barnes and Noble the
other day and, uh, I don't know, it
361
:seemed like a greeting card store to me.
362
:Mm-hmm.
363
:But anyway, like anybody goes to a
bookstore and flips through books, but,
364
:um, uh, when you do, you're looking at the
pictures, you're not reading the recipes.
365
:Sara, you're getting this
vibe sense outta the book.
366
:And
367
:Bruce: you can't have a book
without photography these days.
368
:So when you make a book proposal
and you're trying to sell a book,
369
:we have to even put in there how
many photos we think the book should
370
:have to really get the vibe going.
371
:Right.
372
:And our books tend to get more.
373
:And more and more photos in them
374
:Mark: and, and that's also part
of this trend over the years of
375
:that, we've published 37 books that
recipes have shifted and nobody
376
:really wants to know the how.
377
:This is really interesting.
378
:I think when, when we got into, I mean
people still wanna know the how, 'cause
379
:they wanna see the recipe, but when we
got into writing cookbooks, the head
380
:note, that is the note above the recipe.
381
:The head note was all about the how.
382
:Well make sure that your temperature
of your custard is blah, blah, blah.
383
:Was all the tips as you're
going through the recipe,
384
:right, of how to make it better.
385
:Now that has all changed and the head
notes to recipes are all about why.
386
:Mm-hmm.
387
:Why should you make this recipe?
388
:Why is this a good recipe?
389
:Why does this recipe beat other recipes
for, I don't know, blueberry preserves?
390
:Mm-hmm.
391
:And that change, it may sound
subtle to you, but it is.
392
:Huge in terms of how we
approach books because
393
:Bruce: it's part of the whole
pitching a book idea to our
394
:publisher in the first place.
395
:Right.
396
:Not only why this recipe, why this book?
397
:Right, right.
398
:Why should somebody buy this book?
399
:The thing we always hate to
hear from our publisher is.
400
:Your book is the answer to a question
401
:Mark: nobody's asked.
402
:Yeah, that's his, that's his constant
comment is that a book has to answer a
403
:question that people are actually asking.
404
:Mm-hmm.
405
:And so, uh, this is why Google
Trends searches are really important.
406
:Google keyword searches are really
important to sell a book because, uh,
407
:the people, he wants people to see an
answer to a question they're asking.
408
:I, I should say that when we first got
into this business, uh, we wrote the
409
:ultimate candy book and we turned it in.
410
:This is.
411
:2000, we turned it in.
412
:Mm-hmm.
413
:And, um, the head notes were full
of stories about Bruce's, uh,
414
:relationship with Kandy as a kid.
415
:His grandmothers going to candy stores.
416
:The head notes were all full of hiding
417
:Bruce: it under my
418
:Mark: bed.
419
:Yeah.
420
:Rotting my teeth out.
421
:All bits about.
422
:Candy from his childhood, and that book
was kicked back and we had to rewrite
423
:it because the publisher had a strong
dictum at Harper Collins that no personal
424
:information can ever appear in a recipe.
425
:So a recipe had to almost be
like a science experiment.
426
:It had to be.
427
:Clean and objective.
428
:These days there was no vibe, right?
429
:No.
430
:These days, what everybody seems to
want is personal information like,
431
:oh, Bruce made me this the other
night for dinner, and la da da da.
432
:People seem to want the story.
433
:Now I can argue, and this is bigger
than this podcast, I can argue that
434
:part of why we were told to take.
435
:Out personal material is the fear
of homophobia in the year:
436
:But I think it was also a
part of a general trend.
437
:A lot of those books
made a heater's books.
438
:They don't include, I made a heater
making this and how she made it.
439
:Mm-hmm.
440
:Now she found this recipe.
441
:Mm-hmm.
442
:And yada, yada, yada.
443
:It's all about how to make this right.
444
:The tips to make these cookies right.
445
:Bruce: But she did have this
interesting thing going on in her books.
446
:A lot of her recipe titles.
447
:Were sort of personal and
no one knew what they meant.
448
:Yeah.
449
:Like 22nd floor blondies.
450
:'cause some woman in her condo in Florida
on the 22nd floor gave her this recipe.
451
:Mark: Yeah.
452
:Bruce: So it's like, what,
what a 22nd floor blondies.
453
:But,
454
:Mark: but it still, her
head notes were not.
455
:Very personal or I think
about Marcella Hasan.
456
:I mean, yes.
457
:Did you know about Venetian cooking
and Marcella Hasan and her experience?
458
:Maybe you knew, maybe you knew
about her experience in the
459
:war, but maybe, maybe not.
460
:No.
461
:Um, and it was a, it was a whole.
462
:Different vibe to the Cook Bowl.
463
:Well, in a vibe, it was this
idea that a recipe's supposed
464
:to be something objective.
465
:This is the best way to make roast land.
466
:I still think that over the years we
have discovered that US citizens are
467
:not afraid of metric measurements.
468
:Bruce: Not anymore.
469
:They were, it was terrified of it
were they were, oh my goodness.
470
:It meant you were communist, but
now people are weighing their flour.
471
:Mm-hmm.
472
:Weighing their sugar.
473
:Mm-hmm.
474
:Mark: Mm-hmm.
475
:Bruce: You know, sugar's
one thing, this is
476
:Mark: particularly a millennial and
Gen Z thing, they are not afraid
477
:of the metric measurements when
478
:Bruce: it comes to cooking some things.
479
:Weighing is not that
crucial, in my opinion.
480
:If I am pouring oil into a wok to stir fry
a dish, I'm not gonna measure out or weigh
481
:my oil by the milliliter or the gram.
482
:It's not that important.
483
:Right?
484
:But if I'm baking bread, I am so
weighing that flour because four of us.
485
:In this house can take up a measuring
cup, dip it into that pot of flour,
486
:and each come out with a different
weight of flour for that one dip.
487
:Mark: Yeah.
488
:Yeah.
489
:I mean, in cold canning.
490
:Uh, we put all the ingredients in both,
um, volume amounts, like a cup and
491
:a tablespoon, but we also have every
single ingredient in a metric amount,
492
:15 milliliters, 50 grams, 190 grams.
493
:And that's because people are not afraid
of the metric measurements anymore.
494
:Mm-hmm.
495
:Many people do have kitchen scales, and it
is a far more accurate way, particularly
496
:when you deal with things like sugar,
where the grind of sugar in North
497
:America, what we call granulated white
sugar, is different than castor sugar.
498
:In the uk the grind is different.
499
:So you really have to buy the
weight of the sugar involved
500
:to make the recipe work.
501
:Bruce: Absolutely.
502
:Because you're canning, right?
503
:You're preserving, so
you want your ratios.
504
:Sugar and vinegar and salt
and all of that to be precise.
505
:So it comes out and it stays fresh.
506
:Mark: Right, exactly.
507
:And so what's the most important
thing about this career?
508
:Bruce: Oh, keep things new.
509
:Keep things fresh.
510
:Yeah.
511
:Keep things exciting.
512
:Yeah, absolutely.
513
:Which is funny because for years.
514
:Like we did instant pop books.
515
:Right?
516
:Right.
517
:And so we did four instant
pop books in a row.
518
:It's so hard to keep that fresh and new.
519
:Oh my gosh, that's so crazy.
520
:And we were desperate
to do something else.
521
:And the publishers, no,
your books are successful.
522
:Let's do another one.
523
:Mark: The the worst was writing what?
524
:A 350 recipe instant pop book.
525
:And then having our publisher say, I
want another 350 recipe to follow it.
526
:To follow it.
527
:And I was like, oh my gosh, how are we?
528
:We thought in 350
recipes, we had killed it.
529
:We thought we had done everything you
could do in an instant pot and now
530
:we gotta do it again with new things.
531
:It was an insane, daunting task.
532
:It was
533
:Bruce: hard to stay fresh and exciting and
new, but we did, and we made a really good
534
:book that was new, but keep things new.
535
:Change your style,
change what you're doing.
536
:Learn a new language.
537
:Learn a new dance step.
538
:Yeah.
539
:Yeah.
540
:Take up a new instrument.
541
:Yeah.
542
:Walk a different
543
:Mark: path to the store tomorrow.
544
:Yeah.
545
:Yeah.
546
:It's really important, especially
as you age, because as you probably
547
:know, um, your memory is encoding
where you go, let's say, and it's
548
:holding those memories sacrosanct.
549
:So this is why you can drive
down the street and not realize
550
:you have driven down that.
551
:Street because you've driven down it
so many times that you get home to
552
:your driveway and you're like, wait a
minute, I don't even remember driving on
553
:the freeway or on the surface streets.
554
:Mm-hmm.
555
:To my house.
556
:And that's because you're not actually
registering it anymore in memory.
557
:Your memory is holding that.
558
:And so what your census are
picking up are not necessarily
559
:going into your hippocampus and
into your memory at that point.
560
:You're just, um, you know, we
would say doing it by rote,
561
:but you're, you're sensing it.
562
:Mm-hmm.
563
:You know what you're driving down.
564
:While you're doing it, but it's
not being laid down as a memory.
565
:So as you get older, this more
and more happens and you need
566
:to go different directions.
567
:Mm-hmm.
568
:And you need to take different,
uh, approaches to life and you
569
:need to watch different shows, and
you need to read different books.
570
:And you need to read, eat different foods.
571
:Mark (2): Absolutely.
572
:Mark: Because it's the only way you
can keep from petrifying as you age.
573
:And it's the truth of
a creative career too.
574
:Right.
575
:You
576
:Bruce: gotta keep moving.
577
:You do have to keep me.
578
:We watched.
579
:You did lose
580
:Mark: it.
581
:Watched a fabulous documentary last night.
582
:It's only 30 minutes long on Netflix.
583
:About the only woman in the orchestra.
584
:That's the name of the documentary.
585
:It's about this woman who was
the first woman who got a seat
586
:in the New York Philharmonic.
587
:She played the double
588
:Bruce: bass, actually, wasn't it
called The only girl in the orchestra?
589
:Maybe The only girl at the time.
590
:She was the girl.
591
:Okay.
592
:And back when she got in.
593
:People like Zubin Meda, who was then at
the La Philharmonic were saying women
594
:have no place in the Philharmonic.
595
:Mark: That's right.
596
:Bruce: And that by the time they
reached 60, they're no good anymore.
597
:While men are still good as musicians.
598
:Right.
599
:It's
600
:Mark: horrifying.
601
:So it was this whole thing about her, and
it was basically about her retiring at
602
:like 87 or 89 or something like that, 80.
603
:From the New York Philharmonic.
604
:And what was interesting to me about
that, she was moving out of her New
605
:York apartment into a smaller apartment.
606
:And you know, I mean she had these
four, um, antique double bases.
607
:So one, one was made in
the 17 hundreds, right?
608
:Mm-hmm.
609
:Bruce: And the Steinway Grand, right?
610
:It was,
611
:Mark: she was a huge apartment, right?
612
:And she was moving to
a smaller place, but.
613
:She was not stopping
teaching new students at 89.
614
:She had a whole coterie of double
base students who came from all
615
:over the world to study with her,
616
:Bruce: and she taught group
classes at the Manhattan School
617
:of Music, and she just kept.
618
:Ongoing.
619
:Mark: That's right.
620
:Even beyond retiring from
the New York Philharmonic.
621
:So it was really fascinating.
622
:She also talked about how she finally got
to go to concerts instead of having to
623
:play the concerts, she was actually going
and sitting and listening to the music,
624
:which is really a fascinating thing.
625
:Um, check out the documentary.
626
:The only Girl in the orchestra,
only about 30 minutes long.
627
:It's really fascinating.
628
:Okay.
629
:That's what we've learned
over the years in writing.
630
:37 cookbooks, some advice, maybe
things that we faltered on or that
631
:we've learned and gotten better at.
632
:It's all part of the process, I
guess, of being human, of learning
633
:and learning and learning and
adapting, and adapting and adapting.
634
:Before we get to the last segment of
this podcast, let me say that there is
635
:a TikTok channel called Cooking with
Bruce and Mark, and on there you can
636
:find all sorts of videos of, um, making.
637
:Food, talking to each other, talking
about our relationship, how we met,
638
:all kinds of, uh, stuff is on there.
639
:We also have a Facebook group cooking
with Bruce and Mark, and of course we have
640
:our own Instagram and Facebook feeds, and
I have my own Blue Sky feed, so you can
641
:connect with us in all sorts of places.
642
:Okay.
643
:As these traditional, the final
segment of this podcast, what's
644
:making us happy in food this week?
645
:Bruce: As often For me,
it's a kind of melon.
646
:I love these hammi melons, HAMI.
647
:It's a Korean melon.
648
:It looks a little like cantaloupe,
but it's not quite as sweet
649
:and it's got the crunchy.
650
:It's not nearly as sweet.
651
:No, it has a crunchy texture of cucumber.
652
:So it is so.
653
:Freshing and Delicious and Mars.
654
:Them.
655
:I, I know.
656
:I don't
657
:Mark: hate them.
658
:I just don't like them
659
:Bruce: because
660
:Mark: they are very vegetal.
661
:Bruce: Mm.
662
:I love them.
663
:It like,
664
:Mark: and it is like eating a cold
cucumber, but sweeter but orange.
665
:Bruce: Mm-hmm.
666
:With a slight hint, hint
of cantaloupe flavor.
667
:Mark: Yeah.
668
:It's not my favorite.
669
:I like the gushy soft,
super sweet cantaloupe.
670
:'cause that's what I grew up
with, so that's what I like.
671
:But, um, trying something new.
672
:Remember that's what we said.
673
:Well, I have tried it
and, uh, I don't like it.
674
:So there you go.
675
:Uh, I, I went outside once
and it scared me so I sign.
676
:Uh, so, uh, there you go.
677
:Um, I guess what's making me
happy in food this week is.
678
:We had friends over for dinner
this last weekend and Bruce
679
:slow roasted a leg of goat.
680
:And if you don't know, we wrote
the first ever goat cookbook all
681
:about goat meat, milk and cheese.
682
:Several years ago.
683
:I think that book is still out there.
684
:Mm-hmm.
685
:And um, it was the first ever
all goat book written and
686
:published in North America.
687
:And we, uh, became very fond of goat.
688
:Bruce sources goat from a local farm,
so he slow roasted this leg and it
689
:was really tender and delicious.
690
:We had it with Tahini sauce and Pita, and
a very simple Palestinian tomato stew.
691
:He.
692
:It was a really nice fine meal and we sat
at the table till like after 11 o'clock.
693
:Mm-hmm.
694
:It was really nice talking.
695
:Yeah.
696
:Yeah.
697
:It was really nice and
it was a beautiful thing.
698
:How long did you roast that thing For?
699
:Six hours.
700
:Yeah.
701
:See, a long, long time.
702
:I gave it.
703
:I don't have the patience to
get through a podcast, so Okay.
704
:Bruce: I gave it.
705
:Palestinian Rub.
706
:I used raw hannu and garlic and olive oil.
707
:What is raw?
708
:Mark (2): Han
709
:Bruce: Hannu is a blend of spices.
710
:It means top of the shop, so every
shop in the Middle East, it's
711
:gonna have their own version of
it, but it's Middle Eastern spices.
712
:I mixed it with garlic and olive oil.
713
:I put some sumac in for sourness and
some salt, and I rubbed that in and
714
:then I shoved it in a covered casserole.
715
:That's great.
716
:About six hours
717
:Mark (2): and kept it out on the grill
so it didn't heat up the kitchen.
718
:Mm-hmm.
719
:Which was also really great
720
:Mark: to keep it on a low grill,
a slow grill, as they say,
721
:and not heat up the kitchen.
722
:Okay.
723
:That's the podcast for this week.
724
:Thanks for joining us.
725
:Thanks for being a part of this journey.
726
:We appreciate your being
with us and we most.
727
:Appreciate that you connect
with us in some way,
728
:Bruce: and I've said this
before, I'm gonna say it again.
729
:No AI here on cooking of Bruce and Mark.
730
:You know that the internet is full of ai.
731
:You don't know what's real and what's not.
732
:Videos, podcasts, everything
you see, you will always get.
733
:Bruce and Mark here on
cooking of Bruce and Mark.
734
:No Ai.