What do you get when you take two childhood friends with a passion for unexplored history and a whole lot of booze?
You get us, Queens Podcast.
And here at Queens, we are spilling the tea on all kinds of women from history.
From New Orleans voodoo queen Marie Laveau to Marie Antoinette and everything in between.
Each queen is paired with a cocktail recipe that will totally get you in the mood to hear the fun, dramatic and juicy stories of fascinating women from history.
Listen wherever you get your podcasts.
Cheers.
Hey, Proof listeners.
It's Jack Bishop.
I have some news.
We've decided to sunset Proof.
The team and I would like to thank you for listening and supporting our work.
This remarkable show debuted back in 2018, and we've shared incredible stories along the way.
From that first episode, which brought the curious history of celery to life, to our most recent episode about the role that Wild Game plays in healing patients at Alaska's largest medical center.
So many memorable characters and such compelling reporting.
I've had the pleasure of being your host these past 18 months.
Thank you for joining me on this journey.
And while it takes a village to make a podcast, I'd like to give our managing producer, Yumi Araki, a shout out.
She's the reason proof won all those awards.
Now, I've listened to every single episode from all 21 seasons of Proof.
Maybe some of you have as well.
For those of you who haven't, Proof's feed is here to stay, so I encourage you to explore older episodes.
They're still thought-provoking and entertaining.
And while Proof is being sunset, a couple of new podcasts from America's Test Kitchen are on the horizon.
I want to introduce you to one of them today.
It's called The Side Dish.
The Side Dish is hosted by founding host of Proof, Bridget Lancaster, and Julia Collin-Davison.
Both Bridget and Julia, of course, are the hosts of our flagship public television show, America's Test Kitchen.
And they're ditching their aprons and going off script in this new video podcast.
On this first episode, Bridget and Julia are talking about game day and all the great food that surrounds sporting events.
One thing I love about this podcast is that Bridget and Julia answer calls from a listener hotline and they offer great culinary advice, all while having so much fun.
And because it's a video podcast, you can watch them and their antics on screen.
The podcast is available on Netflix and the audio version is available on all the usual platforms.
We've included a link in the bio.
We'd love for you to subscribe.
So, without further ado, here's the first episode of The Side Dish with Bridget Lancaster and Julia Collin-Davison.
Hey, I'm Bridget.
And I'm Julia.
We've been working together at America's Test Kitchen for over 25 years.
Has it really been that long?
That sounds so sad.
And believe it or not, we're still great friends.
And we still love talking to each other.
Now we get to talk about all the things we can't talk about on our TV shows.
Fun!
In today's episode, we're dishing about our favorite game day traditions and treats. it's your favorite holiday coming up it's my favorite holiday it's the superb owl it's purple it's the big game the game of all games super bowel oh it's definitely not that um i love football and i do and i've taken you to a football game with me so you got to experience actually being at the game is very different from watching i mean i don't hate football i just know very little about it you're not anti-football No, I'm not anti-sport anything.
I just don't really care.
But what's the best part?
Yes.
Of the game?
Drinking beer with you.
And?
And eating hot dogs.
Is that a white hot dog from?
Oh, from Racha Cha?
Yeah.
Yes.
Yeah.
Have you ever had a white hot dog?
No.
No, they're delicious.
Yeah, I bet they are.
Yeah, they're good.
Yeah, I like all sorts of ballpark food.
I love tailgating.
I love, I mean, you watch the game at home, right?
Do you make any kind of foods?
Oh, yeah.
Well, I'm always in the kitchen.
Like, I'll go in if I hear someone yelling, I'll root for the home team.
I'll root for the underdog.
Yeah.
I'll root for anybody.
I don't really care.
You root for your dad's team.
Yeah, the Bills.
The Bills.
Well, from upstate New York, you've got to love the Bills.
Of course.
I make wings because wings are easy and they're delicious.
You know, when you make wings at home, they're so much better than almost anywhere you can get them.
They're one place that makes them better than I do.
And I don't even know if they're in business anymore. from my hometown.
It was called Country Sweet.
The wings were fried so many times.
I think they battered and fried them two or three times.
You couldn't even tell what piece you were eating anymore.
And it doused in the sticky sweet sauce.
It was good.
That sounds really good.
Yeah.
The home of Buffalo Wild Wings, actually the first store ever was on the campus that I went to.
Really?
It's just a tiny little shack.
Buffalo Wild Wings?
Yeah.
Were you there every day?
I lived right behind it.
Yeah.
Yeah.
So pretty much.
Yeah.
I would consume a half dozen teriyaki and a half a dozen wild wings, and they would offset each other.
That was my jam.
I love how you have a system.
Yes.
It was scientific.
That gave me one too.
That was, I had a lot of fun.
You got me up so early.
I don't even remember how many years ago it was.
It was, well, I don't remember either.
It was 2019.
Pictures keep coming up on my phone every once in a while.
It was Ohio State, Penn State.
Big game.
That's a big game.
Yeah.
Both Big Ten schools.
That's the conference they're both in.
Gotcha.
Played at Ohio Stadium.
Sold out crowd.
I was actually able to get some pretty good tickets for us.
They were good tickets.
I was very excited about that.
I could see the field and everything.
You could see the field and everything and easy access to the bathroom.
Yes, it was.
That's the most important part.
And it was a winter game.
So it was snowing a little bit.
That's right.
We were bundled.
Yeah, yeah.
And drinking a lot of beer to stay warm.
And we stayed downtown, but we had to get up early because there's a tradition of kegs and eggs.
Yeah, which I hadn't done since college, right?
Since St.
Patrick's Day college.
Exactly.
So luckily for us, there was a pretty good restaurant nearby.
Yeah.
I think it was pretty good.
I remembered how to do it after a beer.
Yeah, exactly.
So good beers in the morning and some breakfast that sets you off on a date.
And then we walked down to the stadium and we had such a blast.
Yeah.
Yeah.
And they won.
And they won.
And I got you tattoos.
Yes.
Face tattoos.
Yes.
I was getting in the spirit of things.
Temporary.
Temporary face tattoos.
And you actually got to go on the field.
Yeah.
That was like a big dream for me.
Yeah.
Because I went to school there.
So that was, you know, that's ground zero for me.
And didn't we go to some after parties?
Oh, yeah.
There were tailgates all around the stadium.
There was a really cool local bar that we went to and they had tailgating afterwards.
It's a whole thing, but it's also fun if you're not able to go to a game, or The Superb Owl, which is very expensive to get into.
It is?
How expensive are tickets?
Oh like, regular tickets probably are around 200, but it's going to go into the thousands and thousands and thousands.
So you have to be like a super fan to want to do that.
You do.
Or mental.
Or mental.
Yes.
But the tailgating seems like more than half the fun.
I mean, watching the game is great.
Yeah.
But staying in the parking lot, meeting people.
Yes.
And it's the tailgating food that really interests me.
It's true.
Because it's not the food that you serve.
Like you think about like party food, game day food.
You're thinking wings, pizza, burgers, like pub food.
That is not tailgating food.
You got to have food that you can make in the back of your van.
Yeah.
You're talking slow cookers.
Yeah.
Portable grill.
Yeah.
Barbecue reheated.
Exactly.
Exactly.
And lots of pan and bar cookies.
Oh, really?
Yeah.
Yeah.
For whatever reason, there's always tons of blondies and brownies.
And it makes sense.
You're going to be able to cut it into small pieces and feed a huge crowd.
Gotcha.
But you have to have plenty of sweets at a tailgate.
Oh, interesting.
Yeah, definitely.
And spicy foods.
And then maybe a few beverages.
Yeah.
Now another good use of your slow cooker, your giant slow cooker, is it can hold a lot of margaritas.
Oh.
Yes.
Does it chill as well as heat?
Of course.
Is this something I didn't know?
That's why you go to winter games.
It's always frosty.
So Bridget, what is, I'm going to ask you, this is going to be a hard one.
Okay.
What is your all-time favorite game day food?
Like you could only have one.
Am I at the stadium or am I making this at home?
You're wherever you want to be and you can order whatever you want, and it is going to be the best version of whatever it is.
This is dreamland.
Yeah, that's easy.
Nice big barbecue brisket sandwich.
Really?
Yeah.
That's it?
Absolutely.
Pickles?
Maybe a few pickles, just a little salt and pepper.
Rub on it, smoked for a couple of days until it falls apart.
Piled high on toast or on a bun and a big tall beer with that.
Yeah.
Yeah.
Nice.
Yeah.
I love sandwiches.
I don't know if you've heard.
I do know you love sandwiches.
You always seem to have one in your back pocket.
Oh, you hungry?
Yeah.
Speaking of, no.
Would not be surprised if you pulled one out of your sweater right now.
Yeah.
Yeah.
And you, what's your favorite?
Wings.
Wings.
Wings.
I mean, there's a lot of bad wings out there.
Sure.
I don't care.
I'll eat them.
Yeah.
What's the worst way to make a wing?
I don't know whether like they're not fried very long and they're all floppy.
Yeah.
And like they're not really cooked through and the skin's flabby.
They're not tender yet.
Yeah.
I actually gotten a hang of oven fried wings.
They used to be deep fried only.
But with the right spice rub in a hot oven, the skin gets so crisp.
I'm kind of into that.
That's my thing of the moment.
Yeah.
Wings are kind of a must.
Yeah, for the big game.
Yeah, definitely anything else.
Beer, beer.
This is the one time i mean i drink beer.
I'm usually a wine person, but yeah, like wings and beer, they just go so well together.
Oh yeah, i like a big thing in nachos, so i'll make homemade chili uh-huh, and then pile it on the nachos.
I need to perfect my nachos.
My nachos are hurting.
I actually developed the recipe for nachos here at ATK like, what, 25 years ago.
Yes.
I think they're not good enough.
No?
No.
What's wrong with them?
I saw this thing.
It was on the web, right?
It was like a little video.
The internet.
The internet. this woman she pulled up two trays out of the oven one was of nachos with top like meat and stuff the other tray was simply of a cheese sauce and she like you know magic tablecloth where you pull the tablecloth on and all the stuff she did that but she magic she magic tablecloth the cheese off of one tray evenly all over the chips And I don't know if it was AI, but I want to master that.
It was like a cheese waterfall?
It was.
It was incredible.
And so now I've got that.
I want to go to that.
Exactly.
It was like queso on a sheet pan that she evenly spread over a whole tray of toasted nachos.
Holy moly.
Until I reach that level, my nacho game's not up to snuff.
Yeah, I'm rethinking about my nacho game.
I do know shallow is the way to go.
Piled high nachos?
No.
Shallow?
A chip without cheese is not a nacho.
It's just a chip.
A chip without cheese is like a day without sunshine.
Yeah.
All right.
We need to break down what is a good nacho.
I think we don't have the recipe yet, but this is what I know I want.
Okay.
What do you want?
Every chip has cheese on it.
Yes.
And the cheese cannot be congealed.
No.
I don't think it can be cheese.
I think it has to be a queso, a cheese sauce.
Oh, plastic cheese.
Yeah.
I think it has to stay fluid.
Yeah.
Right?
Right.
Like unnaturally fluid, even though it's cold.
Yeah.
Like that.
It's better eating through science.
I totally agree with you.
Yes.
And every chip needs to have a few components.
Right.
It needs to have cheese.
It needs to either have a scallion or cilantro or an onion.
I'm hearing way too many vegetables, but go ahead.
Yeah.
Or a piece of meat.
I don't like chicken.
I don't like pulled chicken on nachos.
I don't know who started that.
Should be illegal.
Right.
Ground meat, please.
Seasoned ground meat, like taco meat.
Yeah.
Yeah.
Yeah, yeah, yeah.
And guacamole is not an option.
Yes.
That is a must-have.
I'm coming up with an idea right now.
Remember the old big pizza round pans?
Yes.
What if you did a nacho wreath?
Because, you know, that worst part is the middle that gets just soggy and forgotten.
It's cold by the time you get in there.
Yeah, yeah, yeah.
What if you just make the nachos around the perimeter?
What's in the middle?
Would you put...
Big giant bowl of melted plastic cheese that I could dip both hands into and then eat.
It's like a sombrero, but for nachos.
We are very different creatures when it comes to sports.
True, but we do support each other's endeavors.
Yeah.
You love playing pickleball.
I do.
Yeah.
Because I can.
And I love not playing pickleball.
Yes, you do.
And both pickleball and not playing pickleball means you can party in the parking lot.
Yes.
Before and after.
That's true.
There's a part of pickleball so stupid it's called dinking, not dual income no, kids dinking.
And it's when you hit the ball and you're all really close to the net and you're just barely hitting it over.
It's called dinking.
And it's called dinks and drinks a little lobbing yes well no, not that industrious no uh, but it's called dinks and drinks.
Dinks and drinks yes, is when you party in the park, in the parking lot after pickleball.
I love this.
It's up there with um cornhole.
I love cornhole.
If you can hold a beer in one hand while you're playing a sport, that is excellent.
Yes, like horseshoes.
I grew up playing horseshoes.
Now, I grew up a big sports nut.
I grew up in a football supporting family.
Dad was a Buckeye, didn't play, but he went to school there.
Grandma grandpa, like a Buckeyes on that side of family and my the other side of the family, all DC people.
They loved what's now the Washington Commanders at that time was the Redskins.
I grew up in West Virginia.
So high school Friday night lights was a big thing for me.
To football was not a thing in my community.
It was like we had two high schools in our town and they had to get kids from both high schools to form one team.
But we had like five soccer teams.
Everyone wanted to play soccer.
Yeah, it was big football growing up and marching bands and the football and all that.
Oh, the bands are the best part.
The band's the best part.
And so I went to a school called Nitro High School.
Our rival was a town, POCA, P-O-C-A, and their mascot was the dot.
As in the polka dots.
So what did the, wait, what did the mascot look like?
A big giant dot.
What color?
Red.
Really?
Yeah.
Like a big period.
Like a polka dot.
Like a, wow.
Yeah.
Okay.
And we were the wildcats.
That's a big meow.
Tear them apart.
The dots.
I was a marching band for several years.
I played the flute and the piccolo.
And then I was a majorette in junior high school and in high school.
In fact, I was head majorette.
All right.
You and the baton.
Did you get to wear little dresses and boots?
I did.
I got to wear the go-go boots, the little dress.
We had our summer uniforms and we had our winter uniforms.
And it was great.
Wait, do you still have your baton?
I do.
I still have two of them.
But you know, I did find that the baton twirling came in handy because I was able to teach my son how to use a lightsaber.
Same.
It's the same motion.
Same thing.
So, Bridget, I think we have our first phone call.
Okay.
Yes.
My name is David from Orlando, Florida.
And my question is what foods are best to be prepared ahead of time, maybe a day before lunch, and won't taste warmed over once you warm them over?
A lot of things do.
Thank you, great question.
Won't taste warmed over when you warm it over?
When you're warming it over um, you know any, any of those slow cooked foods, so any braces and stews, chilies and in fact they do taste better the next day, because there's a little bit of science there.
You know, as the food cools down and more amino acids and sugars are developed and that brings on new flavors, and then, as it's heated back up, you get even more of that development.
So leftover food is actually tastier than the day before.
Yeah, there's also a fried chicken recipe.
It's our batter fried chicken and we've taken that batter fried chicken and you can coat it with honey.
Afterwards you can coat it with something spicy, but i have found that is great.
Make ahead.
You can fry the chicken ahead of time, put it in the fridge and then when you reheat it it is as crisp as it just came out of the oven.
And again, it tastes a little better.
The flavors have developed in the chicken a bit.
So I think that fried chicken is perfect game day reheating.
Oh, that's good.
Yeah, it's the batter fried though.
It's got to be batter fried.
You know what else you can make ahead of time?
What's that?
A cheese ball.
Oh, a cheese ball.
I thought you were going to bring out your margaritas, which...
Your margaritas are the best.
You've got to put together that mix a day in advance and it tastes so limey and beautiful and citrusy.
It's gorgeous.
Cheese balls.
Cheese balls all day, every day.
Let's bring them back.
Betty Draper knew what she was doing.
I was a kid.
I loved the port wine swirl.
Oh, yeah.
With the walnuts on the outside.
Hello, 70s.
I loved those things.
See, I love game day food.
Yes.
The food is really warming and you know it feels celebratory in its own way, probably because it's mostly junk food.
All right, Bridget.
So big game.
Do you have like a standard thing you do?
Because the big game is a big deal in your house.
It's a huge it's a huge like the whole family's into it.
We are all into football.
Yeah, we all watch it downstairs in the basement on our giant TV.
It is if my husband's home that is sometimes he's working.
Unfortunately, I am a creature of habit when it comes to the Super Bowl.
So I'll usually do chili.
Yep.
Love my chili.
I usually do like a Mexican street corn.
Oh, agliotte.
Yeah.
And that's great because it's anything that's super spicy and salty.
Love doing that.
We do wings.
Yep.
I will do some sort of dip, chip and dip.
What else do I do?
That's a lot.
It's a lot.
It's just your family or you invite people over.
If people want to come over, they can come over.
You never invited me over yet.
I'm just saying.
Consider yourself invited.
All right.
Yeah.
Especially if you bring a white hot dog.
You got it.
Yeah.
You got it.
Sometimes I'll mail order, though.
Oh, yeah, you can mail order some local foods.
Or I get it from Columbus, Ohio.
I'll get some Schmidt sausage sent to the house.
There's nothing better than Bahama Mama.
What is that?
It's their amazing sausage that has like all spice in it.
It's called Bahama Mama?
It's called Bahama Mama.
Oh, man.
And it's a sausage.
It's a sausage.
I love it.
And you can eat it at their all-you-can-eat buffet, which is called the Autobahn.
I drove on the Autobahn.
And halfway through my drive I realized my emergency brake was on, which is why everyone was flying past me.
Yeah, because I was the only one in the whole family that could drive stick shift.
So I was the driver of the family, youngest of the family.
Nothing like this.
Everyone was honking at me and I couldn't figure out why.
Yeah, the emergency brake was on.
So chili.
Them is fighting words.
You know what I mean?
People, I've seen people get like chili tasting contests.
So I got questions for you.
Beans, no beans.
No beans.
No beans.
Well, beans on the side if I've got strangers at the house.
But for me that's just more room in the bowl that's taken up by beans and there should be more meat in there.
And I'm thinking chunks of meat, not ground.
It's OK.
So it's a chuck roast or several chuck roasts.
I usually do a triple batch and it's browned in batches.
And then you make your own kind of chili powder.
Yes.
So you're toasting New Mexican chilies and toasting anchos, either in the oven or on the stovetop, until they're just a little puffed and they start to color.
You let them dry.
Take the seeds and the stems out.
You grind that down.
You add paprika.
You add some fresh garlic, no garlic powder, salt and pepper.
That's pretty much it in the chili powder mix.
You really want it to just taste like the chilies.
Cocoa, no cocoa.
No cocoa.
No cocoa.
Coffee, no coffee.
No coffee.
All right.
Maybe a little bit of beer in there.
Beer.
Bacon grease, no bacon grease.
It starts with actual bacon.
Okay.
Yeah.
So it starts with about a half a pound of bacon that you chop up and you render it slowly.
You take the bacon out.
You use the fat to brown the meat, brown the onions.
Fresh jalapenos, some chipotles in there.
You're up to four peppers.
Yes.
Four chilies.
Four chilies in my chili.
It should taste like chili.
And then it's thickened with masa harina.
So, near the end of cooking, it goes in the oven.
That's the other thing.
The success of a good chili.
Don't cook it on the stovetop where it can burn.
It's got tomato in it, so get natural sugars in there.
300 or 325?
Those are the two braising.
Use one or the other.
It goes in between.
It's my oven, so it's probably anywhere between 300, 325.
Gotcha.
But no higher than that.
You don't want it to boil in there.
And I leave the lid off.
I leave it off while it's in there.
So it can reduce.
So it reduces.
And then you get the gorgeous fond on the sides of the pan.
The ring.
The ring of flavor.
And you just work that back down into it.
And then you thicken it with some masa harina near the end.
And our friend Adam Reed was the person who came up with that recipe.
It was chili con carne.
Yeah, but you've changed it a little bit over the years, it sounds like.
I have, yeah.
Yeah.
I quadruple it.
Yeah.
Yeah.
I don't really have a spread for Super Bowl.
I go to a friend's house.
Okay.
That's not you because you haven't invited me.
We're moving that day.
You're getting your hair done?
I'm getting my hair colored.
A friend, they're huge Patriots fans because we're in Boston, right?
So they go to the games all the time.
She's talking to me about drinking Fireball in the parking lot, which I guess is a thing to keep warm.
You got to have a little cinnamon liqueur in your sleeve if it's cold outside.
Yeah, but they throw a killer Super Bowl party because they're big fans.
And they invite a really well-rounded group.
And they buy beers from both teams.
They have them sent local beer.
They research the food they have.
They make local food.
And then there's someone who's invited, works in advertising and she's working that day analyzing the ads.
So she has her computer.
I get geeky at this because I hang out with her and see how the ads are doing on her computer.
That's fascinating to me more than the game.
Do you like the ads?
Oh, yeah.
Yeah.
That's the best part.
There used to be a show at the end of the year.
It was before the Super Bowl, but it would replay all the best commercials of the year.
Kevin Nealon, I think, was the host of that show.
It was really good.
And then the halftime shows got nuts.
Are you big halftime?
Is that when you get stuff done?
I get all my stuff done.
You go to the bathroom, you clean up, you bring out fresh food.
What's your top three halftime shows?
I don't know.
Prince.
Prince.
Like where the rain actually was purple coming from the sky.
That was a good one.
And there was one with like Snoop Dogg and Eminem.
And it was an Eminem and... um that was incredible yeah um i just because all it was the music that we kind of grew up with yeah so that was cool yeah the who that was great that was a great one and you too was insane you too i'll never forget because that was the year that drew bledsoe got injured and they put in a young quarterback named tom brady who's that Oh, you're turning into Cliff again.
Well, I had my son that year.
I just remember like resting a beer on his head while I was carrying him around.
How about a game?
All right.
All right.
We're going to play a game called Undercooked Overcooked.
Okay.
You know, under, over, right?
That whole concept.
Well, okay.
This is a game that mimics over, under.
I'm going to ask you a question and I'll give you a number.
You're not going to throw out like temperatures for meat and I'm going to tell you if it's over under, are you?
No.
Salmon, 145.
Well, maybe.
Over.
We'll see.
You would nail that.
You are an encyclopedia when it comes to temperatures.
That is for sure.
So you're going to have to guess whether the number provided is overcooked over the number or undercooked.
All right.
Neither of us are going to know the answer.
All right.
All right.
We'll try to answer together.
All right.
Over, under.
All right.
Question one.
How many pounds of guacamole are consumed on Superb Owl Sunday?
Guacamole.
Is the number 4.5 million undercooked or overcooked?
4.5 million.
Million.
Million pounds.
Million pounds of guacamole.
Okay.
Okay.
A pound is how much of an, I'm going to get dorky with this, right?
Okay.
So a pound of guacamole is two avocados, three avocados.
I'm going to say three avocados.
So three avocados serves four to six people.
I'm just picturing a beautiful mind right now.
There's avocados and chalkboards.
I'm seeing geometric shapes come out of your head right now, floating all around you.
I think that's undercooked.
I think Americans on Superb Owl Day eat more than 4.5 million pounds.
I would agree with that.
And the answer is 8 million.
I know 2 million is in my house.
I have an over and under for you.
Okay.
Again, I don't know the answer to this.
Oh, it's about hot dogs and sausage.
You seem to know a lot about hot dogs and sausage.
What are you trying to say?
According to the National Hot Dog and Sausage Council.
Why are we not on that board?
I am the vice president.
What do you think their logo is?
I'm sorry.
I want a sweatshirt of the Hot Dog and Sausage Council right now.
Or a trucker's hat.
Yeah.
They got to have some good swag.
Right?
Or like oven mitts.
All right.
Sorry.
From the council.
Okay.
How many hot dogs are eaten at a major MLB, Major League Baseball?
That's correct.
Nailed it.
You got your first one right.
How many hot dogs are eaten at a Major League Baseball stadiums every year?
How many hot dogs are eaten?
Oh, entirely.
Oh.
All stadiums?
Just one stadium.
All the Major League Baseball stadiums for one season.
See, you're better at the rules than I am.
You put ketchup on your hot dog.
I witnessed this.
Sometimes.
Yeah.
I told you not all the time.
It depends on the hot dog.
All right.
So back to this.
How many hot dogs are eaten at MLB stadiums every season?
The number is 50 million.
How many stadiums are there?
How many?
I mean, I still don't know about sports.
Okay.
Are there more than 10?
Oh, gosh.
Yeah.
Do you think people eat more than 15 million hot dogs?
Oh, yeah, definitely.
Yeah, right?
Yeah.
I mean, there's 30 stadiums.
Right.
And like a thousand games a year, it feels like.
We're wrong.
It's my least favorite sport.
We're wrong.
We're so wrong.
They only eat 20 million hot dogs.
Do better.
Right?
I mean, that's less than a million dogs per stadium.
That's not cool.
That is not cool.
How many games in a season?
Oh, Lord.
A lot.
Sorry, I have my chalkboards up again.
No, a lot.
Doesn't everyone eat at least two hot dogs?
Yeah, per inning.
That seems low.
You know what, though?
I think I got why.
There's a lot of variety at stadiums these days.
Like Rangers Stadium in Dallas.
It's fabulous.
That's where you get a really good brisket sandwich.
How many hot dogs have you had in your entire life?
Know this.
I'm girding myself at the moment.
My mother has always been a health food fanatic.
We were not allowed to have sugar, white flour, bologna, hot dogs as kids.
We had liverwurst because we're German.
So we didn't have mac and cheese.
So I didn't have a lot of hot dogs as a kid.
We had white hot dogs, which don't have the nitrates.
They were okay.
So I've had far fewer hot dogs in my childhood than probably I would have if I had my dinners.
I thought you were going to tell me that you had been eating subversive hot dogs your whole life.
I've made up for it since.
I don't think it's, I don't know, probably a couple thousand.
Yeah.
But I don't think it's very many.
No.
No.
How about you?
Oh.
Ms.
Schmidt?
10, 20 times that at least.
Yeah.
No.
Hot dogs was part of my...
Growing up, that was like a lunch.
I mean, when we go to the beach, it's hot dogs every day for lunch, pretty much.
It's just another form of bologna, which, you know, I love bologna.
You do love bologna.
Yeah, it was another thing I couldn't have growing up.
Oh, it's my turn.
I love this one.
How many cans of beer does it take?
Cans of beer.
Cans.
12 ounces.
Does it take to fill up the Stanley Cup trophy?
Stanley Cup?
Wait, that's hockey.
Even I know that.
Yes.
I've seen that thing.
That thing seems big.
It seems heavy.
Sure.
I'm going to give you help here.
Yeah.
Shoot.
21.
21 beers.
Is that?
Ooh.
21 12-ounce cans.
I think it probably takes more.
Just a few more, though.
I think it's pretty close.
Yeah.
I would agree with you.
I think it's more than 21.
Yeah.
I think it's closer to 40.
Oh.
You ready?
Yeah.
I am wrong.
You're wrong.
Yes.
Correct answer is not 40, nor 30, nor 20.
It's 14.
That's it?
Do better, Stanley Cup.
It's like barely a 12-pack.
Yeah.
I thought at least it'd be like...
A case, you know?
And we're talking hockey guys here.
Right?
You know?
They make that Stanley Cup look awfully big on TV.
They do.
Maybe I'm thinking of the stand.
Maybe the actual cup.
Bridget, we have some social media questions here for you.
Oh, geez.
Ooh, this one's about wings.
How do you make wings crispy?
Man, I hate the word crispy.
It's crisp.
There is no why.
There's no need for why.
No need to hallmark, cutify it up.
Yep.
It's just crisp.
Don't get me started with words that people say.
How do you make wings crisp?
Should I bread them or deep fry them?
Breaded wings.
That's a whole different thing.
Then you're talking fried chicken, right?
Like it's just fried chicken.
I would not throw those out of bed, but you don't need to bread it and fry it.
Who doesn't?
You would fry them right um, i would.
Oh, i just well, i fry them, yeah.
Oh, that's why she wants to know.
She's definitely frying them.
Yes, she wants to know if she's going to dredge it, bread it, batter it.
Yeah, to me it's a salt and pepper.
Um, sometimes i'll do the little trick of baking powder on the wings and that dehydrates the skin a little bit so it gets super crispy.
You can put a little, just a dredging of flour or cornstarch, but not a whole batter.
Yeah yeah, i like the cornstarch.
Yeah, Yeah.
Seasoned cornstarch, seasoned salt, pepper, a little garlic powder sometimes.
Yes.
They go crazy.
Potato starch is good, too.
Yeah.
It's less gritty.
Yeah.
It just it makes the skin dry.
And it's that way far thin, crispy thing on the outside.
Yeah.
When you deep fry it.
Peanut oil.
Peanut oil, right?
Sure.
Deep frying.
Yeah.
All right.
Here's another question.
Or lard.
Oh, don't talk about your fat freezer. so if those of you listening you don't know bridget has an entire refrigerator in her garage filled with different types of rendered fat correct how many fats do you have in there i've got about eight that i can tiger no i do not have tiger good But what do you have?
You have tallow, which is beef.
You have lard.
I have schmaltz.
Schmaltz.
I have some lamb fat in there.
What do you use the lamb fat for?
Well, it was from the last time I made lamb.
I have potatoes, just gorgeous Greek potatoes with lamb fat.
Nice.
Bacon fat.
Bacon fat, duck fat.
Duck fat, rendered pancetta fat, things like that.
What else do I have?
That's all I can think of right now.
There's no shark fat, whale oil?
No.
Nope.
Nope.
I actually saw a bottle of whale oil for sale when I was on.
I came this close to buying it, but you know that would break in my suitcase.
Yeah.
And that would stink.
And also, just ew.
I know, but I kind of wanted to have it.
It was like, I get you.
Just for the pantry.
Good for the hair.
For the pantry.
For the pantry.
All right, here's the real question.
I wanna freeze the rolls that I'm making ahead of time.
Like I guess they're making yeasted rolls.
Do I freeze them before or after baking?
This is a great question.
Because I've done both.
They both work.
It really depends on your timing.
Yeah.
To me, the best way is you bake them, but not all the way.
You bake them so that they're just cooked through, but not coloring yet.
Yeah.
They did the oven rise.
Yes.
Oven rise.
And that's just par baking it.
And that's going to help set the structure.
And you will have already used that yeast.
The yeast is exposed to the hot... oven immediately.
If you freeze it, you're going to kill off some of the yeast.
You're going to have rolls that don't rise as high.
That's right.
They're not going to be as fluffy.
So par bake them, get that oven spring, which usually happens in the first five or six minutes.
How much do you under bake them for?
If a roll takes like 20 minutes, do you bake it half time, two thirds time?
Two thirds time.
I'd say just five minutes shy of when it's supposed to be done.
And then take them out, cool them, freeze them, wrap the heck out of them before the freezer.
Do you do the plastic wrap foil combo?
For something like, well, I have all those fish tubs.
My husband used to work at a seafood restaurant.
So it's like giant Tupperware.
So we put them in zipper lock bags and then put them in there.
Nice.
Yeah.
Nice.
And then you just pop them one at a time.
Yeah.
Whenever you want one.
Yeah.
Somebody wants a hot roll.
Yeah.
It's only about 10, 15 minutes away.
And with air fryers now, you could really get that sucker so brown.
I don't have one yet.
You don't have an air fryer.
That's right.
Yeah.
I was so anti-air fryer until recently.
Now I love them.
Now you're pro air fryer.
Oh, gosh.
Yeah.
It makes the best leftover pizza.
Miss air fryer.
Let's play a little sports food trivia.
Yeah.
That's how I sound important.
The stadium where the Seattle Mariners play serve this delicacy with chili lime seasoning.
Chili lime seasoning.
Delicacy.
Seattle Mariners.
Seattle.
Serve this delicacy.
Seattle.
With chili lime seasoning.
And we're talking a ballpark.
Yes.
Baseball.
Baseball.
Yeah.
Yeah.
Seattle.
I mean, they're known for their oysters.
I really want to say fried oysters, but I cannot believe that would be served at a baseball stadium.
But I'm going to say fried oysters because they're known for their You couldn't be more off.
I would have never guessed this either.
I was thinking corn on the cob.
Oh, yeah.
Chapulines, toasted grasshoppers.
Sorry if I mispronounced that.
Oh, we've eaten those.
Yes.
Where'd we eat those?
We ate those in just when we were at Pebble Beach.
Yeah, that's what it was.
Right, that little, yeah.
Yeah.
They were crunchy.
Yes.
I think the groundskeeper gave them to us.
No, I'm just kidding.
All right.
Do you like British Premier League soccer or football?
Or as my husband says, fitba.
Fitba.
I like scarves.
Yeah, yeah, yeah.
The Tottenham Hotspur Stadium in London.
I know it's all strange words, too.
I can see it right off.
Let me say that again.
The Tottenham Hotspur Stadium.
Hotspur.
That's the name of their team.
Stadium.
Stadium.
All right.
In London, serves what kind of sandwich from their on-site microbrewery and smokehouse?
Is it smoked fish and chips?
Bangers and mash on a sandwich?
Or is it a type of beef brisket?
They all sound pretty good.
Yeah, they do, actually.
Yeah.
Trademark Bridget Lancaster.
Was there a smoked fish in there?
The fish and chips.
I'll go with that.
It's beef brisket.
It's a beef brisket.
The sandwiches you made up sound really good.
They do, don't they?
Yeah, the bangers and mash especially.
Bangers and mash?
Bangers and mash sub.
What are we doing here?
Yeah, hello.
All right, Bridget, so that's the end of this episode.
But there's still the hanging question, the dangling chat, as it were.
Remember that from the voting.
Yes yes, that was my dad's retirement club nickname, the hanging chads.
Yes yes um, are you gonna invite me to your house for a super super day?
The super day, super day for a bowl?
That is super.
Yes, when is super day it's in?
Is it in the spring February, February?
I'm going with February.
She's shaking her head.
Yes.
There's always snow on the ground.
That's how I know.
Yes.
You're always invited.
Who's going to help me drink all the kegs of beer that we make?
Yes.
Will you make cream ale for me?
I will always make cream ale for you.
Yeah.
Thank you.
Oh, I'll bring the wreath.
The nacho wreath.
We got the nacho wreath.
You know what?
I'm going to have Ian.
I'm going to have, you know, Ian works with all sorts of tools.
Yes.
So I'm going to have him make a special.
That's terrible.
Why would he call them that?
I'm going to have him make a special pan, a nacho wreath pan.
Nacho wreath pan.
This is a nacho wreath pan.
I'm going to have him weld this one.
Yeah, it'll be great.
Awesome.
Thanks for listening.
And thank you for being a fan of Proof.
We look forward to seeing you on the Side Dish Feed.
An Airwave Media Podcast.
