Episode Transcript
Ace of Cakes Star Duff Goldman is Keeping Jewish Food Culture Alive! Favorite Recipes W/ Jonah Platt
How does it feel to be like the Golda Meir of Jewish baking?
I don't know.
You know, it's really nice.
Gimme the recipe.
What do you think we need to be doing more?
Being loud, being visible.
You were hit by a drunk driver and had severe hand damage.
If I could give everybody in the world the perfect Reuben, how are you gonna hate Jews after that?
Yo.
Yo yo.
Welcome everybody.
Settle in because this one's about to get tasty.
My guest today is an absolute master of his craft, and he's hosted, competed on, or judged like a dozen TV shows to prove it.
We also, weirdly have a lot in common.
His great-grandma is from Wichita, Kansas.
My great mom is also from Wichita, Kansas.
His world famous bakery is in Baltimore.
My world famous dad is from Baltimore.
He grew up in a town called Sandwich.
I grew up in a town and just ate a sandwich.
He's married to someone named Jonah.
My wife is married to someone named Jonah Weekly.
Shout out to Courtney.
He's a woodworking virtuoso, a brilliant visual artist.
A Guinness World record holder and plays bass guitar in a band.
I also have a DHD.
Please welcome the King of Confection.
The Salton of Sweet, the Ace of Cakes himself, Mr.
Duff Goldman.
Oh my God.
Okay.
I need to, can I record that?
Yes.
That needs to be my new intro.
That was amazing.
Thank you.
You make me sound so cool.
You are, man.
I'm not.
You got a lot going on.
I mean, I do.
Just looking into all the stuff you do a hundred different things.
You got four different Instagram channels.
You got a YouTube channel, you got 10 TV shows.
I mean, you're just doing a lot of stuff.
I, you know, you got a lot of irons in the fire.
Right.
Clearly you're just a creative, you know, artistic soul from when you were young.
You've been doing all kinds of different things.
Yeah.
You know, it's my whole family, right?
My great grandmother was a weaver.
She was a milliner.
She made, uh, ladies hats.
My grandmother was an enamel smith and a silversmith and a photographer.
Really good photographer.
Amazing.
Uh, my mom did ceramics for a long time and.
Uh, then she switched to stained glass.
Now she makes mosaics.
Oh, cool.
So did you bring any cake with you?
I did not.
Get out.
Alright, see you.
Thanks.
Whenever a show needs a Jewish baker, they call you.
You.
You judged food networks, ultimate Hanukkah challenge.
You competed on guys grocery games, home delivery, all star Hanukkah.
Yeah.
Right on front.
How does it feel to be like the Golda Meir of Jewish baking?
Oh, that's ridiculous.
Um, I don't know.
You know, it's really nice.
Uh, it's nice because like, it's a, it's an honest, real point of view that I have, I have opinions about rug.
Yeah.
I do.
I, I, there's, I have opinions about black and white cookies.
Mm-hmm.
You know, there are, I think about them, you know, and it's, um, it's good to have that point of view, I think because.
To sort of like showcase our culture, showcase the things that we grew up eating and what, how we feel they should be done.
And have you ever like gotten into the conversation of, well, my mom's brisket do do Right, of course.
Like we're Jews, we love to argue.
Mm-hmm.
We love to talk about stuff and we all know that our moms make the best brisket.
Which is funny because in my case it's actually true.
How do you know?
But how, how can you prove it?
Because of, you know, I mean, um, TV's Duff Gold.
That's right.
Okay.
Fair.
I know a good future.
You can judge.
I've had other briskets.
They're fine.
How do you, what makes your mom so special?
It's so simple.
It's salt, pepper, a little bit of garlic powder.
Cooks it from low and slow, long time.
It gets a big fat crust on top that's really salty and delicious.
All about the crust.
It's all about the crust.
The second you see somebody got a brisket recipe that's got like.
Ketchup or like Lipton's onion soup mix or Coke.
Right.
You know, it's like, okay.
I'm sure it's great.
But like, if you want barbecue brisket, just do it.
Yeah.
The, the women in my family, you can skip over that last part, just press that little circle with the, the 10 is that other there, there's definitely some ketchup and some onion soup mix and some things, but I'm, I'm, I'm definitely a, like a brisket purist.
I prefer just, I want to taste the meat.
I don't wanna cover it in red sauce and a hundred percent, you know.
So the show's called Being Jewish.
What does being Jewish look like for you?
Duff Goldman today as we sit here in 2025, it's complicated.
Sure, right.
It's complicated right now.
The things about Judaism that really sort of resonate with me is like truly sort of community focused we are and what our families mean to us.
Having strong family connections and family values.
Are not exclusive to Judaism.
Of course every culture has it, but I feel like it's something that, you know, just as a people, we really, it really means something to us.
And like it was taught to me by my great grandparents, my grandparents, my parents.
I'm teaching it to my daughter.
Um, you know, it's something that's just really important to us.
Good community akah, right?
The, the, this, the concept of akah.
Everybody's got a foundation these days.
Everybody's.
Got their, the things that they do and their wonderful things.
And I hope nobody ever stops doing them.
But a lot of people definitely make sure that people see them doing those things right.
And that's great, as long as those things are getting done, go for it.
Right?
Keep doing it, keep, keep it going.
Uh, but just the concept of like, of just anonymously.
Making the world better, not because you want people to see you doing it.
Not because you want some sort of accolade, but because it just makes the world better.
You know?
I love that.
I love that.
It, it just really, uh, it resonates, you know?
'cause I don't, I don't want people to, you know, talk about me.
I want them to talk about childhood hunger, you know?
Yeah.
On your website, you have, and this is unique too.
Celebrity personalities.
You have a giving back button that takes you to a page that says Sedah on it.
Uh, and uh, with the quote.
I'm a cook who won the lottery.
Seeing the effects this has had on everybody makes us want to give back and every time we give it makes us want to give more.
And you've got three organizations there that people can donate to.
No Kid Hungry, make a Wish and Save a Child's Heart, which I just did an event for, by the way.
Amazing organization.
Amazing organization.
Yeah, like crazy.
And I also didn't realize, um, briefly say the child's heart.
Save children's hearts all over the world.
People, kids with congenital heart disease.
And I didn't realize how niche pediatric cardiology is.
Like there's only a handful of these people around the world 'cause it's such specialized training.
So the fact that they're able to offer this to all these kids all over North Africa and the Middle East and all over the place is Yeah.
Very special.
They are incredible people.
Yeah.
And the work that they do is, I mean, literally saving children's hearts.
Yeah.
You know, it's just God.
Those, those, they're really wonderful and so clearly children is a focus of where you want to be putting your.
A duck.
Uh, and, and your energy.
Yeah.
Adults are horrible.
Right?
You get, you get 'em while they're young, right?
Yeah.
Get 'em while they're still good.
You know what I mean?
Yeah.
And they'll grow up good, you know?
But like, once you've, once you've pass 18, it's like hopeless.
I don't know.
You're doing all right.
Kidding, kidding.
Of course.
Why so kid focused?
Not, I mean, like, that's a beautiful thing, but like what, what speaks to your heart so much about that?
I don't know.
I probably, a few things.
I think, um, uh, I am one.
It is, you know, and I like, I, I know this about myself.
Other people are, you know, like, tell me off that I'm like a big 5-year-old and I'm like, I am.
I, I, I really am.
You know?
And it's, uh, I don't know.
I like it.
It's the way to be, but I, I just, childhood is beautiful.
Yeah.
You know, when you're learn about the world, you're figuring out how things work, how things go.
You know, you, you're figuring out, you know, what your tonality is, what your, what's gonna be your path in life.
Were you already a big supporter of these organizations before you became a dad yourself?
Oh yeah.
Yeah.
I've been, uh, I've been, so I imagine that has to deepen your connection to these even more.
I did my first Make-A-Wish and I was terrified.
I'm like, what do I do?
I have no, what do I, I, I don't know how to do this.
Right.
I've never done this before.
What did, what did the child want to do with you?
She wanted to come to the bakery and hang out.
Just hang and see you guys doing what you do.
Yeah.
So she came in and then I, uh, I quote like, I like interviewed her.
Mm-hmm.
And then we like, you know, fake hired her and like put her on the payroll and then.
Me and her went and did all the jobs in the bakery.
So first we washed dishes, and then we baked some cakes and we made buttercream.
And then we went to all the different decorators that were all working on stuff.
And we had a camera, like we have to, we have a cake that we have to make the two of us.
So we went to every station in the bakery and worked on our cake.
And at the end she realized it was, for her, it was like her cake, and so she got it.
You know, it was, it was really beautiful.
Was what an experience really.
That was unbelievable, really.
I've also read that you have gotten shit on social media for being Jewish before?
All the time.
All the time.
Okay.
All the time.
Yeah.
Yeah.
As soon as I started sort of becoming, uh, you know, part of the zeitgeist, like, it, it, you know, that, that stuff started creeping in the first few times.
I was like, wow, that's, you know, that's amazing.
I thought we were past this.
Right.
But, uh, you know, we are not.
Are we, we are not.
Have you seen a spike in that in the last couple years?
Yeah, I think, you know, um, when, uh, like when Trump first got elected, I definitely noticed people felt a lot more emboldened to a hundred percent just say the things that they're thinking about.
Yeah.
And it, you know, it was, it's interesting, it's eyeopening, you know, really is because you, you realize like not only is it's out there, you know, antisemitism, racism, just, you know, massy, I mean all the, all those things, they're there.
If they're always gonna be there.
And I think that, you know, what we have to do as sort of a, a, a, you know, community is just really kind of start to soul search about how we respond to these things and how we deal with these things.
And what are the ways that, that we can help people move beyond, you know, provincial attitudes.
You know, to put it mildly, gimme the recipe.
What do you think we need to be doing more?
I think, you know, being loud.
Being visible, making sure that everybody is seeing like, oh man, like, you know, I had this sort of vision of like, Jews or this, or, you know, Jewish people have this quality or they, you know, they're, they're cheap or they're whatever, you know?
Mm-hmm.
All the tropes.
All the tropes.
Right.
All those things.
And they'd be like, oh wow.
That, like that guy Duff is, is Jewish and he talks about it all the time and he's pretty cool.
Maybe, maybe.
Maybe those things aren't true tough.
That's what this show is all about.
So yeah, it's, we're, we're very much aligned on that.
Cool.
Cool.
Good.
Um, I also read while I, the same article that was telling me you got shit on social, that you got some shit as a kid too.
And, um, maybe, uh.
Who didn't, you know, I, I didn't really at all.
Did you grow up in like a pretty Jewish area?
I grew here in la.
Gotcha.
Yeah.
Yeah.
I grew up in a town.
I was literally the only Jewish kid.
No, there's two, there were the two, there were two Jewish kids in high school.
Was this in New England?
This is in New England, yeah.
Yeah.
It was like all Irish Catholic.
You don't hear great stuff about growing up Jewish in New England.
I gotta say, things happen, you know, I mean I, I'd gotten in a lot of fights.
You know, you had to, you know, you got in fights a lot, but, uh, I like to think that.
None of it was malicious.
None of the things that happened to me as a kid made any of the people that that said them or did them irredeemable.
And I feel like I did a pretty good job of like, you know, letting the people that sort of, that, that would say things or, you know, draw a swastika on something, uh, letting them know that like, you know what man?
Like, it's just kind of lame.
It's not, it wasn't, it wasn't mean.
It was just the things that kids do to each other.
We're constantly, especially in New England, every, every aspect of who you are is fair game, right?
It's just kind of how it goes.
And you know, when you cannot allow the things that the people say and do to create hate in your heart for them.
Then you're, you're already taken a step on the path of healing, right?
On the path of, of forging that, that river between you of like helping people understand like, Hey man, like, you know, here's like, I, I know why you think that about Jews.
Like, let me tell you about it, you know, and getting to the point, and I feel like I did that a few times.
Change mind and it worked.
What does being Jewish look like for you as a dad and with your, your gorgeous 4-year-old girl?
4-year-old, four and a half, just man, it's just something else.
My kid.
It's, you know, it's, it's amazing.
Like you, you know, every parent's like, oh God, like my kid's so special and amazing.
And they are, they all, are they all they are.
They really are.
And they really are.
And like, I get it.
And then they just mess 'em up.
I mean, I feel like my job, well not the parents, I hope, but I feel like my main job as a parent is to preserve.
My child through their childhood, like as they are, and not let them get messed up by all the other stuff out there.
Yeah.
But it's like you also like, you know, you don't want to, you know, like cut 'em off from the world.
No.
Yeah.
You have to help them navigate it, but, but, but, and, uh, in a way that allows them to retain who they are and not be changed by what they see in the world.
Yeah, yeah.
Yeah.
My daughter has a very.
Very healthy skepticism about her, which is great.
And I encourage it.
Yeah.
And I'm like, you know, I know you don't want to go to bed and I'm, you know, mazel for speaking your mind, but you're going to bed.
Yeah.
Sorry.
You know, good try.
Good argument.
But you know, that's one of the things that I really, you know, try to sort of foster in her is like, you know.
I mean, we're Jews.
We are, we are constantly arguing.
We, we wrestle with God, we wrestle with ourselves, we wrestle with our family, we wrestle with our neighbors.
We're constantly questioning and talking and learning and you know, we argue, uh, but not just for the sake of us, sometimes for the sake of arguing, but you know, most of it we are arguing for.
For knowledge.
We're arguing for, you know, for coming to consensus.
We say, we say argument for the sake of heaven.
Interesting.
Yeah.
I've never heard that.
Yeah.
Yeah.
Like that there is, there's something so beautiful and holy in the arguing that it's, you know, finding something real in it.
It's an, it's an important and good thing to do.
Wow.
Yeah.
I love that.
Yeah.
And it's, you know, that totally makes sense.
'cause it, that is what you're doing, right.
You know, when you're allowing discourse, you right.
Um, I try to really, uh, encourage my daughter's natural curiosity, you know, because I think a curiosity, curiosity leads to enthusiasm.
And enthusiasm is the, the, that's the secret spice man that I tell you, like, enthusiasm will, will, will always win the day, you know, more so than skill.
More so than knowledge, more so than intelligence, enthusiasm for whatever it is you're doing, it's gonna take you wherever you want to go.
I think that's really wise.
I mean, it, it, the, the, the charm that comes with enthusiasm, the way that the disarming that comes with enthusiasm.
Yeah.
I think totally.
Is great advice.
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I'll bring the hummus.
What about in terms of like Jewish traditions that are some of your most important, most valued that you're passing down to her?
Uh, man, we have a huge Seder every year.
That's the big one.
Really big.
And it keeps getting bigger.
Uh, yeah, we haven't done SKO yet up there, but we will.
Oh, that'll be nice.
It's, it's Topanga, right?
It's perfect.
Yeah.
Uh, but we have a really big Seder.
We have a lot of people.
A lot of them aren't Jewish.
A lot of 'em are.
Uh, that's great.
Yeah.
And it's really nice, you know, and, uh, and she gets to really understand sort of like where she comes from, who she is, you know, she.
Uh, she knows her grandma.
She doesn't know her great-grandma.
I was fortunate enough to know my great-grandma, which is rare.
That's amazing.
Pretty rare.
I didn't know my great-grandparents.
Really?
Yeah.
Yeah.
And it's cool.
I mean, I like she was, you know, from Russia fled the cossacks and, you know, early 19 hundreds and I I knew her.
Yeah.
Right.
Like I knew I tasted her food.
She cooked for me and made me a blanket.
She was a weaver.
Like, wow.
Cheto.
She was cool.
Yeah.
That's such a, such a door into the past.
Yeah.
I mean, she was born in the 18 hundreds.
She was crazy, you know, in another country.
Yeah.
Where like being Jewish was tough.
Yeah.
You know?
Yeah.
She was a tough lady.
She came here, she was 14 by herself, got a job, ended up in Wichita, uh, got a job as a weaver.
Ended up becoming a milliner, making hats.
Uh, that hat store eventually became, uh, Henry's department store, which was a big.
Great.
Yeah.
Right.
So like they did.
Okay.
And, uh, you know, they made a little money and they had enough where my grandma was able to actually be like a fine artist, right.
Who didn't, didn't have to work for a living.
Right.
You know what I mean?
She was actually able to sort of practice art and, uh, and that, that sort of transition right there is really just informed who I am, who my mom is, who my brother is, and now who my daughter is, who's, you know.
Really expressive and really good.
And she's got the music in her too, man.
Oh yeah.
Like she really, yeah.
She's constantly humming and dancing and moving and listening and love that.
Yeah.
She loves James Brown.
Ah, she's got the soul.
She does.
Yeah.
Well, I'm, I'm making sure to.
Like I, I, I gotta get through like in between like the frozen soundtrack.
The Moana soundtrack.
Yeah.
Which are both great.
Right.
The Moana soundtrack, this is, the songs in there is great.
A lot of people, and I don't know if you're among them, I sort of am, but uh, turn more inward towards their faith when hardships strikes.
Less than two years ago, you were hit by a drunk driver.
And had severe hand damage.
Yeah, it's gross.
I mean, you, you're, that's, that's the, the art maker.
The money maker.
That's all I got.
Oh.
Take me through that emotional journey.
You know, Topanga Canyon Boulevard.
Right.
Very twisty, windy road.
And uh, like I, I could see like, you know, I've driven that road a thousand times and I was like, that guy's going too fast.
He's in our lane.
We're about to get hit and I just like ducked behind.
I was in the backseat, I just ducked behind the passenger seat and you know, just braced.
And man, we just, yeah, big crazy wreck Driver was okay.
Uh, you know, and I got outta the car and the other car was kind of down the street and I was smoking and.
All this stuff.
So I was running down there to, you know, pull that guy outta the car.
Wow.
And I like, went to open the door and that's when I sort of saw like my hand was, you know, pretty gnarly.
But they wrote the thing, so then just use my other hand, like, got the guy out and I'm like, man, I smell this breath.
And I was like, Ooh, ah, shit.
You're a bad man.
You're a bad man.
I was, it's pretty mad.
It just makes you appreciate the fact that her eyes are open.
Yeah.
You know, and I'm, I'm, I'm here today breathing and you know.
Smelling SM Santa Monica, you know, and you know, all the things.
And sitting in traffic like, you know, I'm not gonna get to experience that forever.
And even, you know, sitting on the 4 0 5, it's still like, it's better than.
Better than nothing.
Yeah, yeah.
Totally.
Totally.
You host Kids Baking Challenge, which is a family affair in my house.
We watch it.
My wife and two, my third kid's five months, but the other two, we all watch it together.
Cool.
Love the kids' bakers.
Yeah.
Um, there's something, man, it's, it's amazing.
It looks like you're having a great time.
They're having like the, literally the time of their lives.
How much opportunity is there for you to like actually get to know and mentor these kids?
Or is it just the.
Two minutes, you're judging them that you get to interact.
Oh no.
Like we're, there's so much stuff that you see or that you don't see, uh, that that's going on.
I will stand behind the camera a lot of the times and the kids are sort of melting down or, you know, freaking out.
It's like, Hey, you know, like, let me talk you through this.
You know, lemme first, okay, turn the soap off.
That's burning.
Move that to somewhere Co.
Okay, now grab that towel.
Wipe this down.
You know, here's how you, here's how you're gonna bring it back.
These are young kids.
They're young kids that man, they deal with it.
'cause you think about it, first of all, the stuff we're asking to make is insane.
It's insane.
They're like nine years old.
Yeah, right.
A Claire's macaroons, like things that really require a true understanding of technique.
And these kids are nine years old and they're doing it.
Not to mention the fact that there are.
50 cameras.
A bunch of producers.
Right.
And all the producers are like asking them questions and talking to 'em and Right.
Trying to get them to explain what they're doing.
'cause if you didn't, the kids would just sit there and cook the whole time.
Right.
The show would be boring.
So you have all those people that are constantly like sort of nagging them, right?
You got all the lights, you got all the sound guy, oh, the sound guy needs to come over and fiddle with your mic.
Oh, here comes the makeup.
They gotta come, right?
You're just trying to like make this a claire, right?
You're trying to make it a clear, not burn yourself.
Right.
You know what I mean?
Yeah.
There's all these other kids and all the other kids are doing great.
You're like, oh my God, I'm freaking out.
Because that's a lot.
It is a lot.
And these kids just like, they crush it.
They absolutely crush it.
They don't let it get to 'em and it's tough.
Man, seeing 'em do what they do, like being in the room and just getting to like, be a fan and just watch it is so beautiful.
I, I wonder like what the academic research study would show of kids who have been on Kids Baking Championship, what they, how they end up moving through life as adults, because you must just come out of there with so much confidence and like, I can do anything if I could do this.
It's like, what can't I do?
I can handle it.
Totally.
You know, I'd be, so, I'd be fascinated.
I I, I think you're really onto something, you know, I think the kids go through this, this experience and they have friends for life, you know, and there are kids that were on season one that are now almo, almost graduating college.
And they are, they all still talk, they all still hang out.
That's so awesome.
And at this point now, there's like kids that are jumping from season to season where there's like.
Some kids were on season 13 and I was on season 14, and like, they're friends.
I have to admit, we do, we do tend to root for the, like the Jonas and the Levi's and, you know, the, the tribe members of the tribes.
Absolutely.
You know, you can't, you can't help it.
I'd like to see a little more babka on that show.
That's, I'm like, where's the cha challenge?
Right.
Beha, that's hard.
Bobcat, that's, I mean, the thing about Bobcat and Holland is that take, they take too long, so why You don't see 'em?
Right.
You'll see black and whites.
How, why, how long does a Bobcat take?
My Bobcat takes, uh, two days.
Oh shit.
Yeah.
It's a, it's a yeast bread.
And, um, basically the longer a dough exists before it's baked, the better it tastes.
Right?
So you make a dough, you let it sit in the, in the fridge for a day.
Pizza dough.
It's actually a three day process.
You know, that's when you really get bred.
That's delicious.
There's gotta be an upper limit on that too, though, right?
It's not like if you go a week, it tastes better than it did it three days.
Well, then you get sourdough.
Right, and it turns, but there's like, you, there's some pretty special conditions that you gotta keep, right?
You gotta keep it, you know, at the right temperature.
So the yeast doesn't completely eat all the, once the yeast eats all the sugar, then it all dies.
It dies, and you get mold and gross.
Some of the bakers on this show, it looks like their, their stuff is unbelievable.
Like how, how great are the great looking ones actually?
And how rough are the, are the rough looking ones actually, generally speaking.
95% of the stuff is pretty good.
Right.
You know, some of it's amazing.
And there, I mean, I've had some transformative bites of things, you know, across all these shows.
Um, but it sometimes things go sideways.
Yeah, of course.
You know, but like the ones that are legitimately where you, where you're judging and you know, on TV we'd be like, this is one of the best cupcakes I've ever had or ever.
It's, is it legitimately one of the best cupcakes you've ever had?
If you're saying that to this kid or you are you building them up and it's like the best for a kid.
When I say it, I mean it.
Right.
And that's why I don't say it very often.
Mm.
I'm not like, oh, this is the best chocolate chip cookie I ever had.
It's not right.
I've had some really good, I make the best chocolate chip cookie I've ever had.
It's true.
Yeah.
I would hope so.
Right.
But like, I mean, I make them the way that I like Exactly.
You know what you're looking for in the cook.
Totally.
You know, but like I hear.
Sometimes some of the other judges, I feel like they say that a little too often.
I'm like, you know, make it mean something.
You know what I mean?
Like, tell 'em it's great, it's amazing.
Talk about the texture.
It's delicious, but man, you know, nothing's gonna beat, you know, your great grandmother's cookies, right?
Nothing's gonna beat that shop in your town.
Nothing's like, that's that thing that, you know, that, uh, that, that really grabs you.
So, uh, when I say it, I, I mean it.
Truly.
That's awesome.
Yeah.
Because you've said stuff like that more than, more than once on the show.
I have.
Yeah.
Yeah.
I have, you've said before, uh, that the, the kitchen being the center of the home is a very Jewish thing, and, uh, what do you think that says about juice?
Well, we love to eat.
We, we take it seriously.
Everybody loves to eat, right?
We, we love to eat.
We do, we love to eat.
Uh, but I think it's, um, like the, the.
The production of food is something that everybody's interested in.
Everybody's part of it.
Everybody has an opinion about.
That's not how you cut an onion, right?
That's not how you roll a mouths of ball.
There's gonna be way too dense, you know?
Right.
There's so, there's all those things that you know, everybody's constantly thinking about, so whenever there's any kind of gathering, everyone just goes in the kitchen.
Right.
Got this whole house.
It's the whole outdoor space, all this stuff, and everybody is standing in my kitchen that's like, you know, this big, a hundred percent always get out.
Let me cook.
You want to eat?
Let me cook.
You know, it's, uh, but I, I love that.
I love that people want to be in there, right?
It's exciting.
It smells good.
There's interesting things that are happening.
You know, food is being transformed into.
Dishes and, you know, I, I just took chicken fat and matza meal and chicken stock and carrots and I made this bowl of soup that's gonna, you know, knock your socks off.
And I think people just really enjoy that.
All of our holidays.
Are centered around food.
Oh yeah.
Passover.
We celebrate Passover by eating.
Mm-hmm.
You know, we celebrate Purim by, I mean, you know, grogger and, but cookies, all these things.
How are your Chen, by the way?
Oh, come on.
I have always loved the poppy seed prune Haman and.
A lot of people are like, I think we're a little averse to, 'cause it's weird.
It's certainly not as sweet as a strawberry one or an apricot one.
Yeah.
You know, man.
But some people love the pop you seed.
I love the pop.
What do you, what makes yours, you know, top of the line?
The trick is you gotta roll, you gotta, you gotta form your cookies.
Uh, while, while the dough is at the correct temperature.
Can't be too hot.
'cause they're gonna melt.
Can't be too cold because they'll break.
And they'll, they'll fold has to be just the right temperature.
So the butter is soft enough that when you shape the cookie, it actually folds, it makes a curve instead of just snapping.
For me, the like, key hum and to and factor is the, the, the amount of doneness, like how, how crispy, like the crispy to.
Too chewy ratio.
Like when they're too chewy and they're not brown enough, I'm not so interested in them.
And if they're too cooked, then they, you know, crack.
Yeah.
But if you get like the crust and the, and the right crunch without, and, but still a little bit of chew, that to me is that's the best version.
So I'd love that you said that because the thing about all cookies across the board, every cook, I am not an abso an absolutist, but every cookie.
Requires nuance and, and a, a deafness of touch where, you know, a cookie is five ingredients, right?
Whatever it is.
And a cookie's gonna be in the oven for 11 minutes, right?
It doesn't, it doesn't bake for a long time, and it's not a lot of ingredients, which means to really create that texture.
That bite, that flavor, whatever it is, the crispiness of the hammant, right?
The, the, the crisp outside of a, of a fudge crinkle cookie.
But this brownie, the brownie middle, right, all the, to create that, you have to understand how to mix the dough and you have to understand how to bake it.
If that recipe says 325 degrees for 11 minutes and 15 seconds.
That is what you do because 12 minutes is, it's only 45 seconds.
Right?
It's not a big deal.
It is a big deal.
Mm.
Because if you're only baking something for 11 minutes, 45 seconds is a massive percentage.
That's a big percentage of that 11 minutes.
That's 10% of the thing.
Right?
So that right there is a difference between something that is sublime and beautiful and something that's.
Mediocre.
Right, right.
You got it.
Devil's in the details.
Yes, very much so.
All right.
I'd be remiss if I didn't get into Ace of Cakes a little bit.
Sure.
The hometown HQ charm city cakes in Baltimore.
Uh, speaking of Baltimore, I read that on the best things you ever ate.
You gave a shout out to Edmar on Ricer Sound Road.
Shout out to Ed.
No longer with us, unfortunately.
I know.
Love it.
I definitely had some edmar in my childhood.
You did?
Well, yeah.
'cause my, my uncle, my dad's from Baltimore, so dad's my uncle and my grandparents from Baltimore.
So I spent a lot of Jewish holidays in Baltimore.
ERs Road.
Reisterstown Road.
Yeah.
Yeah, that's exactly right.
God.
And the thing I loved about Edmar is every time we went in there, the most Jewish of Jewish things would happen, where my mom would argue with the guy.
About how to cook a brisket.
It was amazing.
I'm like the chutzpah.
Well, she, well, it takes, hers is the best apparently, so she knows I, Edgar's was great.
It wasn't my mom's, there you go.
She didn't know what she was talking about.
Amazing.
All right, so Charm City Cakes kind of a groundbreaking show.
I mean, was a groundbreaking show.
Sort of set the, the pace for all these other copycat shows and a whole cottage industry of cooking, reality, competition, all this stuff sort of.
Began at Ace of Cakes.
Did, could you feel that happening as that show was taking off?
No.
No.
I mean, we were like, I was, you know, in my late twenties, early thirties, and you know, I had started that bakery in 2002.
Outta my apartment as a way to pay the rent while I was trying to become a rock star.
Right.
So I'm like, you know, trying to play music full time.
And I was like, all right.
It's all, you know, I'm, I'm good at cakes.
I can make cakes, I can sell them, and I'll make enough money to, you know, put gas in the car and food in the fridge.
And one day, you know, soon I'll sign my big record contract.
And is, is this when your band was Fo Rock?
That's a different band?
No, this was my emo band.
Two day romance.
Two day romance.
Two day romance.
Okay.
And, uh, so yeah, we were like, I feel like that's like in like the mad libs of emo band names.
It's like you have to have a number.
Yeah.
You have to have the word romance uhhuh, uh, maybe a season or a length of time.
All my friends are musicians and they all were like, Hey, wait a minute, like, like Duff goes on tour whenever he wants, I can, you know, take a week off and record.
I can go to practice any night of the week.
'cause I'm not, I'm not on anyone else's schedule.
I just have cakes that I have to finish by Saturday.
Right.
But I got the whole week to do it right.
So I can, you know, I can figure that out.
So all my friends were like, I wanna do that.
So then I started hiring all these guys, not, not Bakers, not trades, no.
But Jeff, who still works for me.
Yeah.
He, uh, was an, he was building architectural models out of cardboard paper and exact on knives and stuff.
He was perfect.
I mean, that's, that's exactly what you needed.
Yeah.
You know, so like, he came in.
My buddy Chris, who was not really, he was incredible guitar player.
Uh, he was my first like full-time baker.
Wow.
You know, like he never baked in his life, but he is a really smart guy.
I showed him how to bake a cake and he did it, and then he was, showed him how to make buttercream, showed him how to ice a cake.
He got better at it than I ever was.
You know, he was great.
But like when we hired art school kids to like, that's when it went to the next level.
The art kids just got like.
Every I, I, I, I hold this position and I actually truly believe that within Charm City cakes, I am the worst cake decorator.
Everybody that works there is better than me.
Are you, are you more of the imagination guy?
I'm like the, or the team leader guy.
I'm like the diesel engine, right?
I'm just, I, I am, I am the engine.
I am the, I'm the thing that's keeping it going.
That's sort of, you know.
Fixing the things that are breaking as we're moving forward.
You know, kind of the, the crazy weird mechanic guy mm-hmm.
That's running around the, the, the submarine.
You know, making sure that it doesn't sink, you know?
Right.
Like that, that was really, that was my thing.
I think.
I mean, I'm, I'm not bad of, of course.
Yeah.
You know, you don't have to be the most technical, it's usually how it works.
Right.
Usually you're not the most technically proficient one.
No.
You're, you're the best at keeping the team together and.
Being the ideas guy and making things go.
And then you find people who are better at some of the other things than you are.
A hundred percent.
Yeah.
And now things are great 'cause I actually found people that know how to run a business.
It's a whole different skill set.
It's a whole different skill set that I don't You either, either, you either know how to do it or you don't.
Yeah.
Did you ever get to do fun Jewish theme cakes?
Definitely did a lot of Torahs, right?
Love tour.
We still do.
Right?
We still make the tour, the, the tour sheet cake.
Um, but they got better over the years, you know, they definitely got cool.
Now, now you've got like full text, Hebrew text on the Torah, full hand-painted Hebrew text, like the, the embroidery on the outside.
Wow.
You know, like, you know, really, uh, you know, like, what's the, the finger thing called?
The ya?
The ya.
Right.
So we would do like an like edible ya.
That's cool.
Like make it outta candy.
And we have silver.
Uh, and food coloring that's like really chrome.
That really is shiny.
That, you know, so we'd really like, you know, we'd make it.
That's, that's, that's why you go to the Jewish baker.
You get the authenticity, you get the ya with your Torah cake.
Totally.
You're about to open something.
Your first restaurant.
Restaurant.
It's a deli, duff's deli and market in the Atlanta airport.
Yeah, yeah, yeah.
What's, what's the key to a good deli?
Like, what are you bringing to the deli scene that we've not seen?
Most people haven't seen What a real.
Delicatessen is like, right, not a deli, D-E-L-L-Y deli.
Right.
That sells burgers and, right, right.
That's not like this is a real deli hop, pastrami, ruben's corn, beef brisket, black and whites, babka like bots of ball soup.
You know, all the things.
Really good pickles.
That's what we are bringing.
And are you doing that all in the restaurant?
In the airport?
You're bringing stuff in?
How does it work?
You bring a lot of stuff in.
I mean, like the, the logistics of running an airport restaurant are crazy.
I would imagine.
You figure 'em out, right?
And there's definitely there, there are ways to do really good food in the airport.
Uh, but you just, you gotta do it.
You gotta commit to it.
And are you open yet or when do you open?
I think we open on my birthday, December 17th.
That's an awesome birthday present.
Yeah.
I get to, I spend the, spend my birthday in the Atlanta Hart Hartsfield Jackson Airport.
Right.
Any of your family recipes ending up in this deli?
So when my mom makes a brisket, right, uh, at the end of the meal, if there's anything left, I keep it.
And then the next day I take all that brisket and I chop it up really pretty fine.
I fry it in butter and then you add just enough barbecue sauce to let it glisten.
Not too much, right?
And then you take white bread and butter it, and uh, two pickles and a little bit of chopped white onion and the, and the brisket.
And that's it.
That's the entire sandwich.
It is so good.
Uh, when this episode airs, we will be approaching a very important food holiday of Thanksgiving.
Which will be days away.
Yeah.
Do you host Thanksgiving Every year?
Our Thanksgiving is gonna be really big.
So my wife's mom, uh, married a guy, uh, here in la.
Tommy, shout out to Tommy.
Tommy's, he's like the best father-in-law you could rest for.
Oh, possible.
I don't know.
My, my father's gonna have something to say about it, but Yeah.
Like you like.
He plays guitar.
I play bass.
He's got a whole Do you guys jam?
Yes.
That's cool.
A jam room at his house.
Oh yeah.
His son plays his all like a lot of the other kids in the family play.
They're all Japanese.
There are, uh, some of the family members play, uh, like Tyco drums.
Whoa.
Some of them play the Koto.
Okay.
Like there are lots of musicians.
Really big.
Uh, it's a big family.
They've been, they've been in California for, I dunno, five generations.
Like the Tommy's dad was born in Manzanar, which is really interesting.
What's Manzanar?
Manzanar was the, the intern, one of the Japanese intern camp internment camps.
Oh, wow.
And we have had a lot of conversations about sort of the parallels of, you know, being Jews and, you know, the Japanese American experience too.
It's been absolutely fascinating to learn.
That's so interesting.
Yeah.
So every holiday, everybody jams.
It's just like a thing.
Okay.
That's awesome.
It's pretty great.
That is a blast.
It is pretty great.
So our Thanksgiving is like.
You know, there's a lot of Japanese folks, there's a lot of Jewish folks.
Then now this year, another buddy of mine is coming.
He's gonna, he's be cooking too.
He's a very well known chef too.
He is gonna, it's gonna be great.
His food's incredible.
Can, can we know who it is?
Michael Voltaggio.
Oh.
Sick.
But then he's got some Lithuanian in his family now, and so there are a bunch of Lithuanians that are coming.
So they're gonna be all making dumplings.
Cabbage and all the things you cook in Lithuania.
Wow.
That I am so excited about.
So our Thanksgiving is like, like, like I grew up in New England.
Like my mom makes an oyster stuffing just for me 'cause I'm the only one that likes it.
Uh, we will have a brisket, we're gonna have a ham, we're gonna have a Turkey, we're gonna have a ton of the traditional sort of, you know, Thanksgiving foods.
My mother-in-law thinks it's funny 'cause my mom always wants a ham because we like.
You know, when I got to college, I'm like, wait, I could eat all the bacon I want.
Were you guys kosher growing up?
Not really.
But you sort of just didn't do it.
It was one of those things.
Yeah, totally.
So my mom wants a ham, so there's gonna be a ham there and now.
And then there's a lot of Japanese food, right, that everybody brings.
So it's like a big sort of potluck.
Now we're gonna get not only Michael Gios, you know, world famous cuisine.
All the Lithuanians bring all their stuff.
It is gonna be such a hodgepodge of different dishes from all of 'em.
Awesome.
It's gonna be great.
I had Gail Simmons on the show a year ago talking about Thanksgiving.
Really?
And I, I said it then, and I'll say it again, that I am so not a fan of Thanksgiving food.
They're like a lot of my least favorite foods in one holiday.
And I would so much rather be eating Japanese and Lithuanian food with my Thanksgiving meal than just the straight up.
American, right.
White dried dishes, you know, Turkey's lame.
Turkey's lame.
It's just, it's just Turkey.
I mean, I don't mind the leg, like the leg a good time.
Sure.
But like, the rest of it, it's like, alright.
What are you most thankful for this year?
I'm, you know, most thankful just for the, you know, the, the five years that I've been able to spend with my daughter, you know, the, the 10 years that I've known my wife, you know, they've been the best like every single day.
I feel like honestly, every day is the happiest I've ever been.
'cause I feel like I'm happier than I was yesterday.
That's awesome.
I truly, yeah.
You know, and I like, I believe it, you know, I, and I tell them all the time, I'm like, you know, and like I've seen, you know, I've had, like, we've all had some darkness in our lives, right?
We all, we all get those dark, we all get that.
We go through stuff, you know, tough things.
And uh, you know, when you sort of like, you know.
When you come out of the other side of addiction and you are, you know, unbound and un unfettered by, you know, like, because that's the thing about addiction.
It's like, it is, it is.
You are enslaved to something.
Mm-hmm.
You know, you are powerless.
And when you finally, you know, after however many years you get through it, right.
And you're on the other side of it, it's just like.
New lease on life every day.
You know, like I, uh, you use it, right?
You hold onto it.
You don't, it's, it's something in your past and it, but it's something that you appreciate about yourself, that you did go through those things.
'cause man, it just, like every time when you drive down the 10 and the 10 becomes to PCH, you go through that magic tunnel.
Yeah.
Turn on.
We always prep my kids.
We're like, get ready.
Here it comes.
Just the, the vista of just Santa Monica.
And it's just like, wow, I live here.
That's great.
You know?
And it's not just that I, you know, I live in a beautiful place, you know, with a, with a nice climate.
It's just that I'm alive.
You know?
Death's been around.
Oh, yeah.
Uh, I, I've been noticing more and more that there's a, there's like a, a good amount of dead people in my phone.
You know, there's like numbers of like, oh man, he's.
That guy's dad, right?
This guy's dad like, oh, and you can't, you don't get rid of him.
No.
You hold onto the numbers.
Yeah, yeah, yeah, you do.
Because like, you know, every time, like it's a nice reminder.
It is.
There's my buddy Greg.
Yeah.
And I think about like, man, we were 16, we each drank a 12 pack and we were like, you know, all that crazy stuff.
You know, and you sort of remember those things.
And you know, I think it started like the first death I felt that really kind of impacted me was my grandmother, my mom's mom.
Artist.
Mm-hmm.
Um, you know, we were, we were really tight, you know, she was a tough lady.
She was.
How old were you?
I wa when she died, I was, uh, 25 maybe.
Okay.
Yeah.
Um, but she, uh, you know, she was tough.
She didn't get along with a lot of people, but like, her and I just, we had a connection, you know, like she understood me.
She, I think, I think she, she saw that I also had that weird thing that makes people make things and, uh.
It was hard.
It was hard when she died and she was one of the people that I would share with.
You know, she was kind of like, when something cool was happening or I'd make something cool and I'd send her a picture like, yo, check out, you know, I made this thing.
And you know, she would give me like sometimes two honest feedback.
'cause that's what she did.
She was an artist.
And she's like, you gotta, you gotta, you wanna get better at this then, you know, this is what's wrong with, you know what I mean?
You have to, you know, understand that.
And she really taught me that, which is cool.
But now.
I'll make something cool and every single time, like, ah, man, I wish I could tell Nana, but you know, she's dead.
But the thing is, is like, I'll, I know what she would say.
Mm-hmm.
Mm-hmm.
And so I think about her and I have that conversation of this is what I could do better.
This is what's cool about this, and next time I make it, I'm no, I'm gonna watch out for this thing.
And, you know, all that stuff.
So all those numbers in my phone and thinking about my grandma, you know, I'm, I'm like reminded of.
Those people that were here, well, I'm not gonna be here one day.
My daughter's not gonna be here one day.
Her grandchildren are not gonna be here one day.
You know, it's, it's part of it.
And, uh, you know, I don't know, I think I've always had like a pretty healthy, kind of healthy attitude towards death.
You know, it's something that like, it's just sort of a round and, you know, when you, when you just kind of, you know, accept it, smile at it, know it's coming.
Stop thinking about it.
Yeah.
You know what I mean?
Totally.
Yeah.
Alright, we're now gonna get into a little segment, a new segment, uh, called Five Deep Questions.
If you want to hear the five deep questions, jump over to beingjewishpodcast.com.
Click community and sign up for our Kehillah, that's Hebrew for community.
That's where these five deep questions, we'll always be from here on out.
So if you want to hear me go deep with Def Goldman.
Jump over there.
Now we're gonna bring it on home with a little game that we did last season with a guy named Chris Nan.
I don't know if you've come across him online, he's now known as the Bob King.
You, he's, he's awesome.
You should check him out.
Yeah.
Tell the Bob King there's a new sheriff in town.
Oh, let's get that going.
Kidding.
I'm kidding.
That would be a good time.
He doesn't make the bob 'cause he eats them.
Oh yeah, he should.
I gotta send him one.
You gotta send him a bobcat.
The game we came up with for him was, uh, it's like, dude, dump or marry.
Do you know that game?
No.
Also known as Kill Fuck Mary.
Right?
Yep.
Got it.
But we, our version for food is house it.
Taste it, toss it, house it.
Yep.
Taste it.
Toss it.
Toss it.
Gotcha.
How's it taste It, toss it.
We'll start with an easy one.
Chocolate, vanilla, strawberry.
Are we talking about like within some sort of frozen dairy concoction, however you take it in just the base flavor of something vanilla means something to me.
Mm.
It really does.
I just, you know, it's one of the most subtle, mysterious, see, growing up I always thought vanilla was the blandest and the lamest, and I was like, chocolate, chocolate, chocolate.
Now that I'm older.
I've come to very much appreciate vanilla.
The chocolate's great too.
Chocolate's great too.
Chocolate's great.
I guess you gotta toss the strawberries in.
Okay, but who?
Which one are you housing?
Chocolate or vanilla?
Vanilla.
You're gonna house?
I'm probably gonna house the vanilla.
Okay, nice.
Alright.
Stroop waffle.
Snicker doodle.
Fluffer nutter.
Okay.
Toss the snicker.
Doodle my taste.
The stroop waffle.
Mm.
House the fluffer nut.
Yeah.
Yeah.
Cookie Dough cookie butter.
Cookie crisp.
Toss the cookie butter.
Wow.
Yes.
Oh, I love cookie butter.
That's great.
But you know of those three right?
Taste the cookie dough and house the cookie crisp.
You love cookie crisp best.
I used to love the commercials when I was a kid.
Okay.
Crisp.
That's right.
Yeah.
The burglar dog.
Uhhuh.
I'm the burglar guy.
Uhhuh Marscapone.
Mascarpone Mascar.
Okay.
Toss marscapone.
I know, right?
Just come on, read the letters.
Not that hard.
Taste.
Masco Bon Giata.
Dientes is a dear friend of mine.
I love her.
She loves me.
We are friends.
We talk.
I think she's, I love this disclaimer.
I think she's great.
Yep.
But like, so you go to the market and you get yourself a nice, right.
It's just, it's jarring.
Totally agree.
It's a hundred.
It's s it's Right.
I'm American.
You right.
This is my accent.
And I say salami.
Yep.
I love that.
Brisket, chopped liver, matza ball, soup, toss the chopped liver to Sophie's choice here.
Yeah, man.
Brisket's so visceral, but like matza ball soup is just so essential to my salt.
Yeah.
Yeah.
I'll, I'll say, I'm gonna house the matza ball.
Okay.
Okay.
Are your matza ball sinkers or floaters?
Floaters.
And they're big and they still float.
Nice and airy.
Light.
Yes.
Big.
You gotta really.
Gently, very gently.
Can't mess it.
And is it, uh, do you use club soda?
No.
No.
Mm-hmm.
I always hear online on tv, everyone's always cooking with the club.
Soda Schal.
You need the schmalz.
It's.
Mm.
You cannot make a good matza ball al.
You just, it's just, they're just not good.
You heard it here.
Pumpkin pie, apple pie, cherry pie.
Toss the pumpkin uhoh our thanksgiving.
Taste the cherry.
Mm.
How's the apple?
But it's gotta be Dutch apple with the stru cell on top.
What does that mean?
Uh, so Dutch apple pie is not.
Like pi, pi dough on top.
It's strel.
Oh, okay.
It's got like the crunches, sort of like open faced, but with strel on.
Yeah.
Yeah.
With the stru.
Yeah.
Duff till dawn, duff takes the cake.
Or duff's.
Happy, fun, bake time.
Duff's happy, fun.
Bake time.
That's your h that's your house.
That's that's the one, man.
I figured, I mean, that's you getting to like be a kid and play with Muppet.
It was so great to have an idea of like, oh, you know what would be cool?
And then like coming up with a script and drawing pictures of creatures that you want.
You designed them.
Yeah.
Cool.
And then bringing that to the Jim Henson company and be like, Hey, I got this idea.
Showing them what your idea was, and them saying, yeah, we wanna make that.
And then they go out.
And sell it and get someone to agree to pay for it.
And then I get to go to the Jim Henson Creature Shop and watch the same people that made the Skees from the Dark Crystal and made Kermit and Miss Piggy and you know, the Teenage Mutant Ninja Turtles.
The people that made all of those things, making the things that I drew pictures of and making them in real life and handing me the remote so I could make the mouth open or the arms move or whatever it was the most.
Humbling, but like satisfying thing that I've ever done.
Wow.
All right.
The question that we ask all of our guests is, it happens to be on my shirt, uh, which you can get by the way, at being Jewish podcast.com.
Uh, Hala, do you rip it or do you slice it?
Rip it.
Rip it.
I don't even know why bother asking anymore.
Everybody rips it.
I thought it was like a thing, but like, apparently it's like, you know, it's like a 90 to 10 rip to slice when you go to rip it and it doesn't rip the way it's supposed.
Oh, you know, that's like.
I'm gonna eat a little, I'm, this is a, this is a ceremonial bite.
Think of when you rip it.
A good chunk of it has to come with it.
The pull, you need to have like.
Comet you need to, yeah.
The strands to, it's gotta come off, there's gotta be a little bit of layers, a little bit of like, almost like shale, like flakiness to it.
Hmm.
You know, layers on that inside.
Right.
It's gotta kind of come apart when you, when you pull it off and it literally just kind of breaks off a little bit.
You're just like, how often are you baking ka Oh, and how is your call?
I mean, it's, you know, it's not bad.
I would, I would need a, it's tough.
Goldman collar.
That's pretty good.
I know you do gold be, you gotta gotta get aala on there, man.
Yeah, I did some cool shapes too.
I do like these really cool stars and I make these like little roses on the inside.
Can we get like a a, a Goldman holiday pop-up for some collars or something?
That'd be great.
Would be awesome.
That's not a bad idea.
A couple hundred bobcats, you know, probably do like a thousand black and whites.
You'll sell 10 minutes.
Yeah.
My, my.
Mandel bread.
Oh, is ridiculous.
Have you ever had Mandel bread where like, wow, that was great.
Yes.
Yeah.
My, my grandma made pretty good Mandel bread.
Okay, sure.
But like never where I was like, this is ridiculous.
Right.
Yeah.
Right.
I like, mine is like, God, that, that one, it's always like all about the texture.
Is it gonna be too hard or is it gonna have a little bit of that sandy quality?
Yeah.
Little tiny, soft right there in the middle.
Crusty on the outside.
Yeah, totally.
All right.
Well this, I think we're onto something here.
I like it.
We're gonna, we'll, we'll promote the shit out of it on here.
As long as I get a cookie and a chala.
We need a minion chef of bakers.
Yes.
Right.
We gotta get a, there's so many.
Not just big, just like anybody.
Right.
Just, you know, savory, sweet everybody and the great Jewish.
Get 'em all together.
You know, the holiday baking extravaganza.
Yeah.
We could do, like, we don't, we'll do a.
Not a night market.
We'll do like a, you know, a after services Sunday market.
That's right.
Right.
We set up, you know, we'll set, we'll set up a bunch of trucks in a parking lot somewhere.
Shabbas lunch.
That'll be great.
Who's got good fish?
Cimarusti.
Cimarusti got good fish.
Russ and daughters.
Russ and daughters.
I'll see like LA folks.
Mm.
Russ daughters why don't they open here?
Wouldn't that be great there?
There's gotta be one here soon.
God.
All right.
That's the, the wheels are turning.
Cool.
Duff, thank you so much, man.
Thanks for having me.
This has been such a pleasure.
And, uh, can't, can't wait for the, the Shabbas lunch extravaganza.
Oh, that'd be great.
Massive thank you again to Duff Goldman for hanging out with me today and for giving us all permission to play with our food a little bit.
Even though he didn't bring me a giant cake with moving parts, and you at home, please, if you're listening, head over to YouTube, subscribe, like, and share.
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Can't wait to have you.
Alright, I'll see you.
All right, back here for the next freshly baked episode of being Jewish with me, Jonah Platt.