Hello from Baehr and Curadh a podcast from the Land of Awes Information Services.
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I love you Baehr.
This is episode 102 of the Baehr and Curadh podcast.
We're going to talk about our favorite recipes.
Okay, the first one is up to you because you're the one who makes this all the time.
How do you make macaroni and cheese?
We're going to lose all of our listeners on this episode on the very first question.
Why?
Because they're going to say, because...
I can cook anything that comes out of a can or a box.
And I think the best macaroni and cheese is craft macaroni and cheese.
And everybody out there has their secret family recipes.
It's oh, so the best.
And you don't like it.
And no, I think craft macaroni and cheese is cheesier than cheese.
And then you add cheese to it, too.
Well, that's just to kind of make it creamier.
Yeah.
There's like my mom, but she makes really good macaroni and cheese, but you do make really
good macaroni and cheese.
But you do make it different.
You don't just do it right out of the box.
You do add cheese to it and stuff like that.
But I don't know.
I enjoy it.
That's kind of the like it.
But what do you do special to me, just like it's the way it is in the box?
I think it's best to follow the directions exactly.
See, I don't know, I guess I ate a lot of it in college or we spooked it up or we didn't
spoof it up.
But we didn't always have milk, so we used water or something like that.
Well, you do what you got to do when you're in college and you're broke.
That or my Roman noodles.
Powdered milk isn't that expensive.
I never, I don't think I've ever touched or powdered milk has gone through these lips.
It's just like--
It's a little do you know?
Yeah, well, you probably snuck in in on things, yeah.
It's like powdered mashed potatoes and I'd rather have normal mashed potatoes when we
can get into that later.
So how do you make fried chicken?
How do I make fried chicken?
I use a panco, a panco, old-base seasoning, just other like ground garlic, flour, egg.
Just basically what I do is get the chicken tenders or chicken breast, douse it in clean and wash
it off of water, douse it in flour, thin egg, and then I put it in the panco mix and then
fry it.
Do you double dip it?
Mm-hmm.
Generally I don't.
So the panco is crunchy enough.
Mm-hmm.
You seem to like the fried chicken that I make, don't you?
Yeah, it plays in a mess.
And it smells up the house, and I don't like cleaning up afterwards.
Because of all the fried grease and--
Mm-hmm.
Yeah, it's not fun.
It's good.
I enjoy it, but it is-- it's a lot of work to do and, yeah, you seem like everything-- everything
seems to be layered and grease after that, too.
Mm-hmm.
I have a few candles for it, too, because it does smell up the kitchen.
But we haven't had that in a long time, so it does sound kind of good.
Well, just to say something about us, we have had lots of fried chicken, you just haven't
made any.
Yeah, that's true.
Yeah.
So.
But better to let the colonel make it.
Yeah, it's easier, you don't have to do any of the mess when you just leave, so.
Yeah, and this city's not sure of fried chicken places.
Mm-hmm.
So there's actually a new one coming in the town called Keynes.
That's supposed to be-- if you had to throw a chicken, that's supposed to be really good.
Are they paying us to advertise for them?
No, I'm sorry.
I guess I should have done that.
But they were going to be on the west side, so.
But that's just an idea.
How do you cook a pork roast?
We did this just the other day, probably why I thought of it to put on the list.
And the best way to cook pork roast is in a pressure cooker.
Mm-hmm.
Yeah.
When the pressure builds up, it pushes the flavor down into the food.
Yeah.
So in half an hour, you can have a roast that tastes like you cooked it all afternoon long.
Yeah.
And we had to-- it was good the other day.
It kept the warm lemon garlic flavor that's supposed to be there when it cooked off, so
it was really good.
Mm-hmm.
And then, we normally put potatoes in there.
Yeah, because no other kind of potatoes will hold up in a pressure cooker to end up with
mashed potatoes.
Yeah.
And then, but we generally do carrots, celery, whatever we can find, generally.
I think last time we just did potatoes.
Just potatoes, yeah.
And we kind of did that last second though, which was great, I mean, because a lot of people
put it in like a slow cooker, and that would take six hours at least.
And like we decided to do the pork roast and what, it's 3, 30 in the afternoon, 4 o'clock
in the afternoon, something like that, and then--
How did it sit?
So, yeah, but the pressure cooker makes it a lot quicker, so--
And for people who are scared of pressure cookers, it's not your grandmother's sole pressure
cooker with the screws on the ends that you-- pressure cookers now, they're computerized.
You set the temperature in the pressure level, and it has a valve.
There's just really no way that a modern pressure cooker could blow up on you, like your grandma
has did.
Well, unless you're ready to do so, then so they did the boss of the marathon.
Well, they used them as casemets, but they didn't--
They actually just plug it in and use it, yeah.
But yeah, it was really good, and now we have leftovers in the fridge, and I might have
that later on.
So--
How do you prepare a bagel?
Just toast it.
It's the best way to do it, just put it on more medium toast, and where it doesn't get
burnt.
Do you have to have a toaster with a bagel setting?
Do you use the bagel setting?
I'd use it, but I don't think it's necessary.
I think the bagel setting only toasts something inside.
How is that what it is?
Yeah.
It could be it, but yeah.
And you know me, I do.
You could have a bit of bagels, maybe.
Mm-hmm.
You should do.
Everything is an everything bagel.
I tend to turn the kitchen exhaust fan on when you do, because those-- everything bagels
stink up the house when you put them in the toaster.
Tell me how you really feel.
Would you make it into a sandwich?
Yeah.
I generally put a hammer turkey and swish cheese, depending upon the cheese that's on sale,
but most of the time, swish cheese and ham.
And then the secret recipe that I put on this Montreal steak seasoning, which is really
good.
Just sprinkle a little bit of that on there.
And it makes it really good.
See, I'm plugging out the thing.
I do not know that.
Yeah.
Other items that I plug inadvertently.
But, yeah.
I very rarely eat a big one when I do is just with clean cheese.
Yeah.
Well, that's why I keep them in the house, because I will have them with clean cheese.
Oh, so it's something you know I won't eat.
Yeah.
I don't think that on purpose.
I know you do.
I know there's things that you can't on purpose that I won't touch.
So.
Sure.
I'm the one who gives the grocery store says, do you want this kind of ice cream?
No, no.
And the next thing I find, 10 o'clock at night, you're in here eating right out of the
pale with a spoon, so welcome to our world, everybody.
Okay, this is something that I don't touch.
So, what about frozen fish and shrimp?
The fish only.
Something that you will eat.
The shrimp, I won't touch.
You know that.
You can have that until the cows come on.
The best way to have a battered frozen fish and shrimp is in a-
Good along John Sores.
That yes, but in an air fryer.
Yeah.
We probably couldn't cook food if we didn't have a microwave or a pressure cooker or an air
fryer.
Probably.
You know, we're not- we're not chefs by any means.
Like I said, I can cook anything that comes out of a can or a box.
Mm-hmm.
Well, you're good about timing everything out too.
Like, if we have multiple items, it's not that hard.
I'm terrible at it.
I have to think ahead.
I try to think ahead, it never worked out.
One thing will be inadvertently cold.
So, how do you make mashed potatoes?
Easy.
Do you want to step by step or do you?
Mm-hmm.
Basically, boiled potatoes from cold- from cold water, clean them, put them in there, boil them
up from cold, and then just after they're done, they're more tender and they flow.
Just rolling boil, take them out of the drain, use a lot of butter, a lot of fresh quarter
mince garlic, and milk, and just- I thought you put cream cheese in.
And I put a stick of cream cheese in there too, yeah.
And then, basically, just- I don't measure anything.
Just wait and mash it up until it's kind of whipped, and then there you go.
That sounds like a lot of work.
It's a lot of labor, but it's so really good when we do make them.
They haven't made those in a while.
And they're easy.
They make that one day and then make the fried chicken the next.
Yeah.
But that's just an easy way to do it.
Now, I just kind of- I just kind of learned how to do that on my own.
I don't think I ever watched my mom, my mom used to use beaters to whip mashed potatoes.
I remember that as a little kid, but, yeah, just keep adding milk until it's-
If you think that something you could probably do in a pressure cooker.
Probably with the potatoes.
Yeah.
So, yeah, it's an easy way to do it, and it's good, I think you enjoy them.
But they're kind of garlic mashed potatoes, garlic cream cheese mashed potatoes.
So, they choose the- the trick is to get a lot of garlic and a lot of cream cheese.
More than potatoes?
No, no, no, no.
Potatoes are the most.
And, basically, get all pounded, all pounded, pounded, pounded mashed potatoes.
So, but I know when I make it, I eat a ton of them, so.
And I think they freeze, okay.
They freeze pretty good, yeah.
So, but yeah, it's- it's pretty easy, sorry, it's a real secret to it.
It's got to take your time.
The longest part is waiting for the potatoes come to a boil, because you have to do it from
a cold.
I don't know why, I just read that somewhere.
But you can't have the- you have to have the- if from a cold pot of water into a boil
in water.
That's where I think a pressure cooker would go much faster.
Probably.
I mean, it doesn't take that much longer, maybe, that's just 20 minutes, but it's not that bad.
I like the way we do it right now, so I don't think I'll change it in the future.
I like gravy on my mashed potatoes, you won't make gravy.
I don't know how to make gravy.
So, I think you buy the- the can or the jar to gravy.
Sometimes.
So, how is that gravy?
It's okay.
Is it?
So, yeah.
It's not that hard to make gravy.
Yeah, it's like a flower in large.
Yeah, it's real, pretty much, but I'm- oh, yeah, I just- I think I'd make you clumpy if
I did do it.
I think I was getting the flower cooking off or something, so- but yeah, that's just- I'm
not a big gravy person, gravy.
He's not that big on these because where I grew up, so- but you, I think you would eat gravy
on everything.
Mm-hmm.
So.
All right.
How do you cook fried rice?
The secret to cooking fried rice is to have a rice cooker first, and cook the rice the
day before, leave it in the refrigerator overnight, and then cook that fried rice, fry that rice.
That's where it makes it kind of tough to have fried rice sort of spontaneously because
you've got to prepare the day ahead.
Yeah.
We haven't done that in a while.
We haven't.
It also requires eggs and some other things, and we don't usually keep eggs in the house because
we just don't cook enough stuff with eggs to make it worth it.
They seem to spoil when we throw them out when we can use them up.
But you pretty much just take the cold rice, put it in the fryer with some butter, probably
a whole stick of butter.
Yeah.
Start frying and then you make a little, like, pond in the middle of it, and you put your
eggs in there and let them kind of scramble, and just keep stirring and shaking, and sometimes
you can add other things, you can add chicken or shrimp or whatever you want in with it.
But I think, generally, when we make fried rice, it's just plain fried rice because you know,
we can't agree on what kind of chicken to use.
Well, what to eat with it.
I think we've made sweet and sour chicken before, haven't we?
I don't think so.
Maybe a frozen dinner.
No, I think we've went to the white animal museum, a grocery store and bought sweet and sour
powder, basically the batter that you make.
Yeah, we did do that, or it was orange chicken.
Oh, I do remember that.
And the stuff for the batter that we got was bad.
It tasted like formaldehyde or something that's the problem with buying from an oriental
market, I guess.
Yeah.
You don't really know what you're getting.
Yeah.
You can't smell like we can read it.
I remember trying to find it in the store and we couldn't find anything because it's all
so, but yeah, it takes a lot of money, and then I remember it was an orange chicken because
then it came with like a powdered, for the orange sauce, and that was very watered down
and it wasn't very good, so we haven't done it since.
No.
Okay.
Have you ever baked a cake?
Never.
Neither have I.
Don't plan to, either.
It's too easy to go buy one more than you think.
Yeah, just go to the grocery store, to the bakery, and get one that whatever's available
you want, whatever frosting you want.
Yeah.
I mean, how many cake is good?
Like, how many carrot cake?
I would die for.
I love how many carrot cake, but it is much easier to just go to the local grocery store
and pick it up.
We don't usually have the eggs, even if we had a mix.
And I don't bake.
I know it's in exact science and I don't have the patience for it, so plus we don't have
a stove that works, so it's kind of hard to bake on a stove, but we don't have an oven.
And that's another bit of time, so then then people will probably like, that's why you don't
cook it on because you don't have a stove that works, yeah, we don't have it in that
work.
But, and it's, I don't like cake that much to go through all the hassle.
I mean, cakes.
Okay.
I don't know what kind of hassle it is, I don't think I've ever even tried to make one.
Well, it's just, but I mean, it's, it's okay, you know, I mean, I never go like crave, I need
cake.
I mean, it's, so if I'm going to piece cake, it's normally like a birthday or in your mom's
house for dinner, you know, she loves having cake or pie.
But I don't, I never sit there, I'm like, oh, I'm going to get a piece of cake, you know,
it's, it's more than afterthought, so I never have the urge to ever, I've never had the urge
to cook one of my life.
Me neither.
So, when we baked cookies before, but they didn't call it slicing them out of a package and
putting them in the oven.
Some of them are already pre-cut.
I've tried to find a pre-made cookie dough balls frozen because we could put that in the
air fryer and make just one cookie if you wanted.
But I can't find them anywhere.
The best you can find is the sheets of cookies are in squares that you break off.
Yeah.
You got to eat those and they're, you got to, you got to make the whole thing.
Yeah.
We looked for those for a while, we didn't find any, did you feel like online?
I don't want to order frozen stuff online.
Oh, I know, but maybe I might give you an idea of where, maybe I'd be able to find some.
What food have you always wanted to try making?
Cake.
Nothing real, I mean, everything that I've ever wanted to make myself was dry and, you know,
like I made big chicken, when we used to give the whole chicken a cook, I like doing that.
Well, we stopped doing that because the price of a uncooked chicken and the price of a
rotisserie cooked chicken is the same.
Yeah.
So why go to the bother of cooking it when they will cook it for you?
Yeah, well, I know, I know the reason why we stopped.
No, I mean, the trillion, I mean, anything that I used to see on TV, I would, I would try,
try it out and use you as a king pick.
So, I've had some failures, I've had some good things, but, you know, like, you'll eat anything
as long as you don't have to cook it.
So, and you'll never tell me that it's good or bad, I mean, I can tell it's, if you bite
it, you'll tell me not to touch it that it's the worst thing you've ever had, and it
means you like it.
Now, if you just shut up and you just eat, it means you hate it and you're never gonna
touch it again.
Well, if it's good, I really need to discourage you from eating too much of it, because then there
will be more for me.
Exactly.
Yeah.
It doesn't work, I already got you figured out.
So, has there anything you wanted to ever try cooking, try making it?
I've never made, I want to say pot pot, but that's not where you, you have a big bowl with
a sterno under it in broth, and you, you have thinly stifes, beef and vegetables, and you
cook it in the, like a hot pot.
Yeah, hot pot.
That's what I was trying to cook of.
We have one, but I've never used it.
Hmm, I think that's something we should try one day.
We have a walk too, but I don't want to get it down, it's just as easy to make it in a big
frying pan.
Yeah.
So, yeah, that sounds good though.
One thing we haven't had in a while that I've made is shepherds by, but that's a lot of work
too.
I guess that would be one way of getting rid of all the vegetables.
Yeah.
That's a good idea, you know, since I make five pound bag of it, but I don't make it
like shit.
It's lame because lambs too hard to find, generally around here seems to be.
Hmm.
So, but else, yeah, that sounds pretty good, actually, shepherds by, but, I guess we're going
to the grocery store after this.
No, it's just that I'm hungry, but I think that's something that he was, like, sound like
this morning at a bowl cereal, and it's new now, so I'm kind of hungry.
So, I imagine you're probably getting hungry too.
I suppose, yeah.
Especially when I was talking food.
Well, this was a short episode, is there anything else you want to talk about?
There's nothing else in the world to talk about.
Oh, there is, but I don't think it's appropriate.
So, do you have a favorite joke this week?
What is the difference between bagpipes and an onion?
I have no idea what's the difference between them.
They both make none, but, and you make sure cry, are they both make you cry?
People cry when they cut an onion.
That's pretty good, that's okay.
I like bagpipes, though.
All right.
We hope you enjoyed episode 102 of The Baehr and Curadh Podcast.
This is Baehr.
This is Curadh.
Goodbye.
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