The Gulf Coast Food Show
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The Gulf Coast Food Show
Savoring the Gulf Coast Supper Club, Bran muffins after surgery? and the Mysterious Disappearance of Red M&Ms
Ever wondered what it's like to savor a five-course meal at the Gulf Coast Supper Club dinner? Picture this, you're seated amongst friends and fellow food enthusiasts at Kaiteki, a foodie hot spot in Long Beach, Mississippi. Our tastebuds are buzzing with anticipation as we sit down to a delectable spread, complete with a Vietnamese coffee that promises to tantalize.
As our food journey continues, we're dishing out our honest opinions on a beloved Thai classic, pad Thai. We'll talk about the clear glass noodles, the role of seasoning, and the highs and lows of our dining experience at a local Thai restaurant. That's not all; we've got Charles from Mobile sharing his secret recipe for high-fiber bran muffins. These muffins aren't just a treat for your palate, but they also double up as a digestive aid, especially if you're recuperating from surgery.
And if muffins and Thai food don't pique your interest, we've got an interesting tidbit about the disappearance of red M&Ms that just might. Join us as we unravel the story behind this candy conundrum, all while grooving to the tunes of "Tippetina" by Ethan Langwood. Get ready for a gastronomic adventure like no other!
Well, here we are again Back middle of the week, but that's okay. As we said, we're making a little change. As you see, in the studio it's coming along good, it really is. In fact, I'm gonna get, as soon as we're finished, I'm gonna get Miss Ginny to take some pictures and put them on a website. I think you'll like what you see. It's coming along good, boy. It's so nice to hear Tipatina again. It's only been about four or five days, but still it's just nice. I love it. All right.
Speaker 2:So what's what has been going on? Well, a few updates for you. So, for those, for those who were interested, we kind of put out there to different ones that, hey, we have. The Gulf Coast Supper Club is officially formed. First dinner is going to be December 13th, 530 at Kite hockey in Long Beach, mississippi, and we're basically we're filled up, we have, they're going to do us, they could actually is going to do a special, a special event, so it will be private party really. So so that's great. Kite hockey seats about well, it seats 28, 28 people and and we have it packed, we have it packed out they're putting together a really nice menu. They put together a nice menu. Can't wait to try the. I think I tried it once before, a while back. Dessert is going to be a Vietnamese coffee. So, boy, that's going to be interesting. Can't wait for that, even though I'm not a sweet eater. But that's okay. Vietnamese coffee just sounds really good.
Speaker 2:A couple of type types of the ramen, the broth, that that's going to be real good. Soft shell bun. So there's a special little bun. It looks like a, it looks like a, like a taco, except it's a white. Imagine a taco, except it's a white bread, white bun type, type, type of texture, and so that's what? And it's a soft shell crab. So that's going to be one A, a, I'm assuming it's a Japanese. What would you call? I guess it's, it's a cucumber salad, that's another one. Then we're going to have dumplings for an appetizer Boy. What else are we going to have? I think we're going to have, let's see, dumplings, the cucumber salad, the, the soft shell crab bun, vietnamese coffee. It's just going to be a great evening, it really is.
Speaker 2:So it's also he's going to provide, depending on who would like this. So he's going to have some sake, some white wine, red wine, and it's all inclusive in one price. So, and I think it's. So I think the base pot price is is $60 a person and for look for, five courses. You know that that's not bad, it really. I mean that's. You know, if you went out and ordered all of that, you would be way above that. Now, if somebody wants the sake, the white wine, the red wine to go with their dinner, and I'm sure you'll have as much as you would need for your dinner Nobody's there to over drink, of course, and that would be $30 extra. And I tell you, I think that's reasonable If you're going to, if you're going to get. You know, on a whole evening, if you have three glasses of wine, generally anywhere else, average class of wine, 10, 12 bucks, that's not bad. So anyway, we're looking forward to that.
Speaker 2:I think it's going to just be a fantastic evening. We're filled up already. I think we have a couple of openings and then we have a few, that that's. I'm waiting on some phone calls, but so, but we're pulling from New Orleans Bay, st Louis, gulfport, biloxi, I think, slidell, of course, here in Long Beach. I tell you, it's just for the first one. It's got a lot of excitement, and so here's what we hope to do with the Gulf Coast Supper Club is is make it to where we can go out as a group, as friends you know, and who would like to join. You know, if you're a listener, you'd like to join. Send me an email and say look, let me know about your next event, the next dinner you're going to have, and I'd like to join. Hey, we'd love to have you. So here's, here's what we're going to do. We'll take, after this first one, we'll take suggestions on and we already have a quite a few that come in of restaurants that people would you know, are recommending. Hey, let's do this one next time. You know, like I said, we, we like my wife and I, we, we eat out. We love to eat out and it isn't I'm not a big fan of the chain restaurants, you know. Of course, fast food, I'm not interested in any of that, although, look, you know, every now and then there's just nothing better than a quarter pounder with cheese and some fries, but it has to be every now and then. But but they're good to the fast food is good in its place, occasionally, of course. So, so anyway, we're going to keep you posted, we hope to the restaurants that we've talked to you about this. They really excited about it and very interested. So we look forward to that.
Speaker 2:I tell you what I wanted to follow up on, and I've I don't want to go on too much about this, but you know, several times I said, boy, I'm looking for a Chinese restaurant, can't find a good one without the buffet and all the syrupy stuff. And I told you we found one in Bay, st Louis that I've eaten there, that places that's been there over 30 years. I've eaten there several times over the years, and you know it just wasn't. It just wasn't the Chinese food that I was looking for, you know, mainly because of the buffet. Now I told you I went back with my wife and I went there. We got, we tried it. It was excellent. I saw a buffet set up but nothing was on it. So we went back. I went back for lunch and grab some. No, my wife went back and grabbed something to go, brought it home and I'm going to tell you it was spot on, it was good.
Speaker 2:So I went there the other day for lunch and the owner was there. So I said, hey, you know, could I chat with you for a moment? And I said look. I said, well, you know, we've been here several times, my wife and she remembered us. That's very nice. And she said. She said, oh yeah, I remember you and your wife coming, got some stuff to go. I said, yeah.
Speaker 2:I said Tell me something.
Speaker 2:I said, if you have a minute, tell me this. Why is? I said, now, this is not a knock on your food from the past, but why am I able to come here now and taste real Chinese food that tastes very good, and before, especially on the buffet, there's no way it just didn't taste good. And I said I know y'all can cook real Chinese food, I've had it here and so right away. Here's the reason why and I suspected it the whole time they don't do the buffet anymore. The equipment's still there, it's still out there. Maybe they do it for parties or something, I don't know.
Speaker 2:But I said Are you able, why can't you cook the same same Chinese food that I'm ordering right now and have it on the buffet? I said, for instance, I ordered the combination fried rice. Okay, and I pointed to it. I said Look at what I have here. This looks nothing like what you would have on the buffet. And she said she agreed. She said no, no, you can't do it. You can't make money and have the volume of food that goes out on a buffet and have everything cooked like it, you know, like real Chinese food. I'm sure there's a big waste factor and they have to conclude that.
Speaker 2:But I tell you what look she's not, I don't, and I say she, that's the owner and her husband. I don't think they're interested in going back to a buffet. I was there right before lunch, maybe 11, 1115. And so I'm sitting there and I tell you what the walk-ins people started walking in bam bam, one after another after another, ordering to go orders, and it's because they're making good Chinese food. Now, I think they all. Of course, they were always capable, but it's the buffet that gets in the way, because they just can't. They're in business to make money and you can't do it. When, when, when you know there's so much waste and and if you're putting on a very good, for instance, a simple combination fried rice, and you have shrimp in there, you have good quality roasted pork, you have chicken, you have, you know, you have beef, and if you have the amount of ingredients you have to put on there, on that thing you'll never, I don't see how they could ever make it on a buffet. That's why, when you go to a buffet, you see, maybe and I'm not exaggerating you take the fried rice, you may have a couple of tiny pieces of meat, tiny pieces of egg, a few little pieces of onion. You really don't see anything, you know. You just have a bunch of rice and it's kind of colored man. You get their combination, fried rice. It's a dark, dark, rich, rich looking color. The rice is in the flavor right away. Is is just outstanding. And that's not just for King Wah in Bay, st Louis, this is for any Chinese restaurant that does good fried rice. Is is probably capable of.
Speaker 2:Of course they capable of making some very good dishes. There's a couple of them. I don't know if you're familiar with them, but in New Orleans, on Carrollton, is the Chinese kitchen. There's a chef in there. I knew the chef for many years that that is one of the chefs. His job all day, that's all he did was make fried rice. That's the volume that they put out of that place all day long. It's his only job, make fried rice. And boy, they did make it.
Speaker 2:Another one over on the West Bank is the China doll China doll restaurant. Man, you get that fried rice, the combination and you have a complete meal. There's some rice in there, but, man, every bite includes either a big shrimp, you know, the pork, the beef, the chicken, the snap peas, just everything. So anyway, like I said, I don't want to go on about it, but I did. But the point is this find a place that does a Chinese restaurant, that does not do a buffet, and you're going to get good Chinese food more than likely, because now they're they're making money and depending surviving off of their quality food. So that's the Chinese buffet.
Speaker 2:I won't talk about it anymore. If it's good, if we find another one, I'm going to come back and tell you about it. So what have we done? I tell you, we went over the weekend. We went up to uh, up to visit Hattiesburg Mississippi, visited some people up there. We spent the night, uh, we were on the way up there. We're looking and we're saying, hey, let's, uh, let's, let's, let's see what's good, let's see what's recommended here. And so we, uh, my wife, as we drive in, we're looking at the um, you know, we're looking at the, at the restaurants that are available, Uh, and we keep seeing this one, this Thai restaurant, pop up and uh, my wife's not the biggest fan of Thai food, but I love the pad Thai uh meal.
Speaker 2:It's just, it's really good, it really is when it's done right, oh boy, it's pad Thai. And again, I get the combination. That way you get a little bit everything with the glass noodles. That's what you want when you get a pad Thai. You don't want the, the, the, the flower noodles, the rice noodles. You want clear glass noodles is what it's called. You see, you can see through them. Uh, they have a nice little pop. When you bite them and they're cooked right, they kind of snap a little bit. They pop into when you're uh, they're not mushy. Uh, and boy that, that, that flavor, that unique pad Thai flavor, is so good.
Speaker 2:So we go there. We get, in fact, quite a few recommendations in person. Hey, that, yeah, this is where you want to go. You go, yeah, they're very good. Okay, so we go there. It's, it's not in the middle of town I don't want to say industrial area, but it's. It's off the beaten path, maybe an older part of the town. Uh, I'll buy some car dealerships, uh, so we, we look the Google takes us right there. So we, we, we went ahead and pulled up, got it.
Speaker 2:First impression when we pulled up the restaurant looks beautiful. We go in, the tables are set, very nice, and that's kind of where it ended. We sat down. Young man waiting on is a very nice young man. Okay, nothing, nothing about that Very nice young man. Uh, he gets our drinks, so we get each, both get a nice tea. And so we sitting there and we're hearing, you know, a 70s disco music, not loud but loud enough to where it's very noticeable, and so we sit now listening. I'm like boy. I said that you know, this place is set up nice, it looks nice, it looks like a Thai restaurant, and I'm listening to the Bee Gees and you know I love the Bee Gees, you know. But but it not not in. You know, when you in that type of setting, you know you want some soft stuff maybe, uh, but but not not 70s, uh, you know, bee Gees type type. Well, we, we figured, okay, well, we just made a comment about it to ourselves, you know, but it's interesting that little little 70s music going on in a Thai restaurant. So we, uh, we get out, we wait, it comes over again.
Speaker 2:Very nice young man. He takes our order, um, and uh, he clarified, clarified, went, okay, this is the, the glass news, the clear wins, correct. And I'm glad I asked him. He said no, no, no, no, that that's the rice noodles, those are not clear. And I said, well, what can I get? The pad Thai with the clear noodles. Can I get the combination pad Thai with the clear, new clear glass noodles? He said, yeah, I'll do that, no problem, okay, man. So look, that's wonderful.
Speaker 2:The dish comes out a plenty. It was a, it was a lot. Plenty comes out, um, and so my wife takes a little bit and and, and I'm starting to eat it. Now it has, um, it has several things. It has scallops in it, it has shrimp, it has muscles, um, a few other things in it, uh, so a lot of food in it, a lot of ingredients in it.
Speaker 2:Well, here's the problem. So I love scallops. Oh, the scallops are wonderful, and I cut one and a half and I eat it and there's just no flavor. Oh boy, okay, maybe they just missed that one, you know. And so I cut the shrimp, cut the cause.
Speaker 2:It was a big shrimp with the tail on. You know the peeling of the tail on. So I cut the shrimp, eat the first half of it, and no flavor, none. Um, you know what I could taste? I could taste that the shrimp was not really fresh. Uh, and I'm a, I know seafood, I know it quite well. It wasn't fresh and I told my wife right away. I said, well, this isn't a bad shrimp, it ain't bad, not going to hurt me, I'm going to eat it. But it's not a fresh room.
Speaker 2:Now, they, they could, they, they could kind of disguise a little bit, uh, you know, if they want, by adding some flavor, add some seasoning to this stuff, um, so the, the, the, the glass noodles themselves. We try that. I'm eating on that. No, nothing, no flavor.
Speaker 2:So here's where the big problem came in, and see if you have, you experienced this also. So we're looking for the waiter. We could see the, uh, one of the, I guess the bar tender, in the back, um, and, and she's chatting with someone, we suspect behind the wall. We suspect that we could see her, but not him, that it's him our waiter. So we're, we keep turning, looking, looking, looking, to see if she would see us looking, and she sees us looking at her as if, hey, we need something.
Speaker 2:Well, finally, my wife just said hey, excuse me, could, could we get you know? So the waiter comes out and said look. I said, can we get some seasoning here? I need some, you know some, some Thai season, good, hot seasoning, uh, oh, yeah, no problem. Well, he leaves and, and, and you know, look, three or four minutes is not eternity. But when you have hot food in front of you and and, and you want to stop eating because you want to season your stuff and you want it to to taste good, you know, four or five minutes, even three minutes, is a lot, it really is. Um, so anyway, about I don't know about four minutes later he comes back again very, very nice, but just didn't, just didn't get there in time.
Speaker 2:Now we're, you know, now it puts, it puts that mood on your meal. You know what I mean. It is now we, we. It takes the whole experience down a notch or two, you know, because now we're, we're having to put seasoning and some hot sauce and stuff on our. It's kind of lukewarm. It didn't call it in hot, but it didn't cold either. You know.
Speaker 2:It just kind of messed up the evening and and it was only because the or two things. One is the food was just not spiced correctly, it just wasn't. Anybody that would have tasted what we had would have said, hmm, uh, could we get a little spice here, you know, and the other was not an attentive waiter. Uh, remember a tip, tip to ensure promptness. And it wasn't prompt. Now, we still tipped the young man. He was a nice guy. So you know, we tipped him, but it was a disappointment. So, uh, when you go to a place and I guess you, you, you start getting this first. You know, the first was to music, but it was okay. Hey, we'll deal with that, no big deal, you know. Uh, the second was just the, the, the, not the. Food just wasn't seasoned properly. Now we're trying to get a waiter to come help us and give us some seasoning, and so it put a damper on the whole experience there. You know, it's not the end of the world with them. I don't know if I would go back.
Speaker 2:There's another Thai place in Hattiesburg that uh some cause I told a few people we ran some friends and we talked to them and they were surprised because it's it's supposed to be, like, that's the place, you know, and maybe they just had a bad night, off night, Maybe, uh, you know, the the chef wasn't in and and and one of the assistant chefs filled in and, you know, didn't scoop the spices, whatever happened, you know, but uh, I'm sure you've had that experience.
Speaker 2:But that's what happens. You know, when you go out and try different restaurants, you never know what you're going to get. So that's what's happened with that. Now, uh, I tell you what I want to do a little bit of a serious subject and I say serious because surgery is always serious. But some of the after effects and when it comes to diet food, you know, you know you're not going to get food Um, what medicine does to you?
Speaker 2:So, uh, we've had friends in fact recently we've had friends that's had surgery and uh, boy, the medicine just does a number on their stomach. It stops your stomach, if you know what I mean. Uh, your stomach just decides. You know what? I'm going vacation and I'm not going to digest anything and you just sit here and endure it. Okay, that that's what happens when, when some medicines get in your system.
Speaker 2:Well, I know, you know Charles, uh, charles from Mobile. Charles is famous for his cookies. Uh, I've said it many times. Anybody that knows Charles from mobile, charles Rasmussen from from Mobile, uh, they know his. Since the seventies he has been making these cookies. He doesn't sell them, he gives them away by the dozens, um, you know, just not to anyone, but of course you know, he's got many friends to to his friends, people he visits. When he comes, man, he's bringing cookies, he's bringing muffins.
Speaker 2:Now, the muffins is what we want to talk about. And how does it help you after your surgery and you take all of this medicine and your stomach and your digestive system decides to say okay, that's it, I'm not working anymore and you're going to sit here and pain. What? What do you do about it? The muffins that Charles makes uh is very helpful. Now I'm going to have him online. Let me see. Do I have him online? I'll tell you what. Let me check and see if I have him online. I'm going to be right back with him and we're going to talk about uh, you, uh, perhaps getting surgery, someone you know, uh, relative, and and they're going to experience a bad time with their digestive system and and with uh using the bathroom in particular.
Speaker 2:Well, guess what? We're going to take this, this, uh, serious subject, and we're going to make it, uh, make it palatable and and helpful. So, hold on, let me get him, let me see if he's on the line, and we're going to be right back. Okay, charles, are you there Line? Yeah, two, okay, good, good, great, all right, I'm here, thank you. Thank you for uh, for joining us this evening. So here, here's why.
Speaker 2:Here's what we wanted to know, charles, um, we. I know we chatted about this the other day, um, and, and in part because both of us have uh mutual friends that have had surgery lately and and we've been chatting with them about some of the downside of of surgery and, in particular, the medicine that you have to take and what it does to your, your, your whole intestinal system until it gets out of your system. And so uh, we, we, you know, uh, and in fact I know that that you uh brought, uh, had ships, some to a mutual friend and that had surgeries, some severe surgery, and your muffins helped him, uh, and I've had them for years. I've eaten your muffins. It's a. My wife loves your muffins, uh, and and for specific reasons, it keeps you very, very uh, um, how would you say, regular.
Speaker 2:So and the reason, the reason we have this subject. It it look, it's, it's just life, you know, but but at the same time, it it is something that people have to go through. This is a program about food and, and look, these muffins that you make are certainly that. Tell me this. First, give me an idea. What is this muffin, uh, and then we'll get into how, how to make it. What is the benefits of this muffin that you make?
Speaker 3:Well, um, I believe that anything you put in your mouth should reward the taste buds and benefit the body.
Speaker 2:I like it.
Speaker 3:Most things that we put in our mouth, uh, is either one or the other. We wish to reward our taste buds, which is what we eat the most, but usually it tends to punish the body. Like the donut, you know. Um, the ice cream, you know that's nice, but it it has an effect on the body. But if you could put something in your mouth as good for the flavor, good for the taste, uh, and then it's a benefit to the body. As one person says, um, like the muffins, they said a few of those muffins and you'd be singing their praises in the morning.
Speaker 2:That's what people, especially after sir, and and I don't, you know, I, I don't know all the medicines that do this, but I know that after surgery you have pain medicine in particular, gives you fits, uh, with your, with your stomach, and so that that, yes, it does. So what is it? What's the ingredients that, uh, that help with that that you use?
Speaker 3:Well, your the muffins is just your increase in the amount of brand in the diet and having that much brand enter into the system, it usually will work through it easier. Um like, for instance, I pick all the the grains that are very, very high in fiber. I use some basic grains as well and then with having all that diet, that all the fiber, like oat bran and wheat bran and flax meal, coconut flour, those are all high in fiber. And so when you put all that into a little muffin this is the little small muffins and you have one or two of those. Usually it just introduces enough of the good stuff into your system that allows you to become regular.
Speaker 2:Okay, so, okay, so let's do this. So, since both of us have friends that recently had surgery, some major they get out of the hospital, they come home, the anesthesia wears off, you know. Now they start to feel it, so they have to take this pain medicine. What would you now look? We're not medical people, but we certainly do know food and this muffin and the brand that you're talking about. What do you think would be a, could be a good recommendation for someone? Let's say that they had your recipe, okay, and they have your access to your muffins at home. What would what would they eat, how many and how often, to really help counteract that pain medicine?
Speaker 3:Well, no worries, if you wanted to, for the making the body consistent and being regular. If your system is kind of stopped up now, then you know maybe three, but never over three, and you could do that, you know, like one morning, afternoon, evening, or sometimes just have like three for breakfast.
Speaker 2:Okay.
Speaker 3:That's a lot. Two usually we'll do the trick and if you have, if you're already on a nice regiment and things are going well, then just usually one muffin sometimes is all you need.
Speaker 2:Now here's now, and I told everyone before you came on here that that you know this isn't something you sell. This isn't, this is something that you just you're a baker You've baked for. I tell them since the seventies I can say for sure, early seventies probably that you've been making these cookies and and you kindly give them away to all your friends. It's a night when Charles comes up and you see that that bag. You know he has cookies and muffins for you, so, but not everybody's going to have access to that. So how could someone so someone's listening now they can't be here down down here in this area to come get them from you or the recipe firsthand? We have listeners all over the United States, so how could, how can they make this at home or a similar recipe that would? That would help.
Speaker 3:Okay, I'll give. You have to remember I didn't do these muffins and cookies commercially years ago, and so all the batches that I make are in full size. I have a big stand up mixer, I have a big convection oven, but I have the recipe in a large batch, so I'll give it to you in a large bat format and then you could just simply divide it in half or in quarters, like the recipe that I'm going to give is for basically 60 muffins.
Speaker 2:Okay, okay, fair enough. So you're going to give a recipe that will make 60 muffins, and so what you're saying is that we can just divide this recipe up into half quarters or whatever Correct. Okay, all right, let's go with it.
Speaker 3:Well, first of all, the muffins. You have to start off with the base. Just, for example, is I use the same base for all my muffins. I started off with banana nut brand muffins and then I went to pina colada, which is pineapple and coconut, and then I went to carrot, and I just got finished. I'm just just coming in from the bakery. Outside I made a pumpkin ones and I probably will do pina colada tomorrow.
Speaker 3:Here's what to first start off with. I usually use unbleached flour. Regular flour is fine, it's just one more little bitty element. You're trying to be helpful to the body. But unbleached flour, regular flour, and I use four cups of that. You can go to three cups and then put in one cup of ground flax meal. So you have your quote, four cup, and now you add one cup of oat brand, then you add three cups of wheat brand and you end up with eight cups of flour. I put that in a processor and, just you know, blend it up or in a mixer, and now I come back and then I add the elements that you need. You need two teaspoons of salt, you need four teaspoons of baking soda and four teaspoons of baking powder. That, in essence, is the dry stock.
Speaker 3:Now, on the wet side, you would need a dozen eggs. You would need depending upon which flavor you went with, like, for instance, if you want with banana nut, you need the equivalent of three pounds of bananas, and that is usually about the way they sell them. A bunch is usually three pounds and you get them, and just as ripe as you can get them. Sometimes I will get them and I'll wait a while until they just are getting real dark and then I go ahead and clean them up, or when they're like that, I'll clean them up and then freeze them.
Speaker 3:So when I do do it, I have muffins. I mean, I have bananas ready to go. So if you go with the bananas, you're going to need some nuts. So I use two cups of walnuts and I run the walnuts through a processor just to break them up smaller. Then you need two tablespoons of vanilla and you could cut the eggs from 12 to 10, depending upon their size, and if your batch, once you make it, if your batch is, by the way, also six cups of brown sugar, it's a lot, but you want them to be something that you enjoy eating rather than something you have to eat like you're taking medicine.
Speaker 2:And six cups. That's divided into 60 muffins, so that is broken down quite a bit. Now can you pull back on that sugar if you want to. Will it change anything?
Speaker 3:Well, yes, it is going to lose its sweetness. And if you want to say with sugar, some people have, for some people who diabetic, I made it with a spivia, I've made it with agave. Any number of sweeteners will work and you could taste the batch when it's either a finger taste, and if you can't taste nothing, then you don't have enough. But you may want to avoid sugar.
Speaker 2:Okay, got you, so that's an option.
Speaker 3:Yes, and when you have it in a mixer. Let's see if you have a kitchen aid mixer or a countertop and you see that it is kind of liquidy. Well, here's where the coconut flour comes in. I add about a half a cup to a cup of coconut flour, and one of the things that coconut flour does it just absorbs moisture. Where does it go, I don't know, but it will dry out a batch.
Speaker 3:That's good to know, if you make it too soupy, the muffins will fall in on you as they rise. They'll fall, so you want it where you can handle the batch with a ice cream scoop, the kind that's got the lever that releases. And a lot of people have switched over to the new silicone muffin pans. They're ideal. I still have the old ones, so I use muffin papers and remember, I use the little small muffins, the ones that are about two and a half inches across.
Speaker 2:Right, yeah, that's pretty much a standard size.
Speaker 3:You've got the big one, the minis, but that's what I use with the standard. So when it's kind of soupy, then you add your coconut flour, get the consistency, so it's firm. You could scoop it and turn the scoop up and it isn't going to just dribble out.
Speaker 2:I see, okay, yeah, yeah. So that's the con. So it's like you scoop an ice cream you scoop it and it stays in the scoop, even upside down.
Speaker 3:Yeah but you don't have to make. You can't do a full scoop because the full scoop will overfill that little two and a half an inch muffin. Gotcha, that was like three quarters of a scoop or as much as half. So you don't want to go over a three quarters because then it'll flow out on the pan and you're just making a little extra mess. But some people like that little mushroom look. So then you put it in the oven. The oven is usually 350.
Speaker 3:If you have a convection oven, of course it reduces your time and what I'll do is I'll let the convection oven run for like, maybe Like with my oven it's 19 minutes and what I'll do is as soon as the light goes back on, when it goes off, then I basically will turn the switch off. So I just now want it in the static heat for a little while, like maybe four or five minutes. Then I throw the switch back on through the fan back on, then it starts going again and when the light goes off again, which means the oven's at 350. And sometimes what I'll do is I'll take the muffin pans out and I'll turn it around, because my fan has a tendency of being so powerful it'll sometimes blow the tops a little bit over. Or they'll get quicker.
Speaker 3:So I just turned the muffin pan around, put it back in, and when the light goes back off again, it's ready. I turn it back off again. So I'm trying to make sure that it doesn't get overcooked on the top and inside doesn't get completely cooked.
Speaker 2:So okay, so the average person listening, like myself. I don't have a convection oven, so that won't be a big problem, but is so, can you do the toothpick or the fork test?
Speaker 3:Yes, most people use a knife. A toothpick will work and usually, if you go to a standard oven, I would say you're in at least 30 minutes and you might realize that some parts of your oven are hotter than others, like the top back is gonna be hotter. So sometimes you wanna rotate your pans just once, but do it after the tops have already started getting crusty. Do it too soon and they may drop on you.
Speaker 2:Got you.
Speaker 3:Okay, or because you can just leave it in there and just hope for the better and you'll see what it's like the first time. But the whole idea is the original batch that we speak of, and now you could now change it to anything else that you want, like, for instance, when I made the carrot I had shredded carrots. I had some carrots that I had used a juicer on, so I drank the juice and I saved the pulp for the muffins. So I had different ways of the carrots being shredded, food processed and they're just the pulp. They came from the juicer, so there was a lot of carrot in the muffin.
Speaker 3:I've had the carrot that you've made.
Speaker 2:I've had that. Well, you know I've had that. The carrot is probably favorite of ours. That is a very good muffin, it really is.
Speaker 3:But you can go to any recipe for a carrot cake and all you're looking at is what spices they used and how much. You know, like, for instance, the recipe that I just did was pumpkin and pumpkin has a few different spices that the carrot doesn't. So you have to be just a little bit. You know a tension side that when the recipe calls for like, for instance, I was following the recipe from a cookbook just for the sake of the spices and I had to go, I didn't go up to four level, I only went up, like two levels, so my spices were less than what their recipe called for because I went through the spices to be in the background, not to dominate.
Speaker 2:Mm-hmm, I tell you what. I don't know if, when I have the carrot that you make the carrot muffins, I don't know if it's so much, because our eyes, you know, when we see, you see the little pieces of carrot or the tiny bit of little crunch you get out of it. I don't know what it, because you don't really taste a whole bunch of carrot, but a lot of it is just the texture, the look, and then a little bit of the flavor. It just puts together a wonderful muffin for eating. So now let's get to the good part. So let's say okay, so this recipe that you just said somebody can take. If they want 30 muffins, cut it in half. Right, if you want 15, cut it in a quarter. So we-.
Speaker 3:In other words, you just could reduce it depending upon your. You know what you need, and here's the thing I do and this is important just as a rule of thumb for me is I let them cool and the moment they are completely cooled, I then zip lock, bag them or put it in a big tupperware container that's very well sealed and I freeze them.
Speaker 2:Okay, that was my next question. So let's say, somebody says, hey, I'm gonna go ahead and do 30 of these things. They can freeze them and then take them out as they needed. You don't have to take out a bunch at a time, you just you want to take two out, throw it in the microwave.
Speaker 3:Well see, I usually avoid the microwave when it comes to that. Some people like doing it. I just take the muffins out and within 30 minutes at ambient temperature and they become room temperature, and that's the way I like to eat them. They do.
Speaker 2:You're right, charles. But here's the problem with that when I take two of your muffins out of the freezer and I'm looking at them and I see the microwave and I'm like, okay, I can wait 30 minutes or I can eat it right now. I just decided to eat it right now and you heat it up 30 seconds instead of 30 minutes and then look, put a nice little dab of butter on it. Oh, my goodness, it's one. And you know what I've done before too A pinch, a little pinch of salt on the butter and I know it kind of goes against some of it, because you all about health and I appreciate that. But man, a little bit of butter and a little pinch of salt, it turns that muffin into. Oh boy, it's wonderful, it really is so.
Speaker 3:You see, the first part of our discussion is helping people who have had surgery or who are on a lot of pain medication not necessary surgery and for the rest of us it would work, for everyone too. Is I just you take two muffins out of the freezer, put them in a Ziploc bag and I take off with them and I'm driving down the road, and then it's about the time maybe an hour later, you know I'm doing other things. I like to eat something or eat while I'm driving, and basically you have a nice breakfast, that it's right there and so you don't need anything else. You could just simply enjoy them.
Speaker 2:So let's go back, charles, let's go back, because that's what we're talking about, so that there is some pleasure in them. There's no doubt about that. Let's go back, so all right. So somebody out there listening is gonna have surgery in two weeks and they wanna prepare for this Because, look, it isn't a matter of if you're gonna have issues. You're going to have issues if you're on pain medicine. So what would you recommend is a regimen assuming they make their own using this recipe, or very close to it, because you know how this one works. What would be the regimen you would recommend for them? They just got out of surgery. Now the next day they feeling okay, boy, by the next day. It's pain, I don't wanna eat and I can't use the bathroom. It's misery. What do you recommend for them?
Speaker 3:well, it's almost like you know what can their stomach system tolerate, like, for instance, as you know, anyone who suffers from diverticulitis. They can't have any seeds and normally I also put in my muffins the banana ones, anyway, and the pina colada ones, but the pumpkin and the carrot I usually do not put nuts or seeds. When I put seeds, I'm talking about chia seeds and flax seed. I just like that extra little crunch that it gives. But if you have any problems with diverticulitis, no nuts and no seeds.
Speaker 2:Okay, so let's assume that they don't have that problem. And now they want to make. So they make this muffin and they back home and they tell their husband or their wife or whoever hey, listen, I'm hungry this morning. I want a few of the muffins I made. How many do they eat and how often Would you recommend?
Speaker 3:Well, two would be ideal. Three is if you're trying to get a quick response, but for me, I usually am in the two range and I've eaten three. That's just per day in the morning.
Speaker 2:How about in the evening? Can they have some more?
Speaker 3:I like fine in the morning.
Speaker 2:No, no, but can you have more in the evening?
Speaker 3:Anytime. Most people can drink coffee in the evening and they can have it with their coffee or whatever. Okay, so two in the morning, two in the evening. No, no, that's four no. Oh just per day, three is max.
Speaker 2:Okay, per day Gotcha.
Speaker 3:Made the mistake by going over and having, like, two in the morning, two in the afternoon, and the next day was a challenge.
Speaker 2:That's not good, okay, gotcha. Well, look, that's what we need to know. That's the whole part of this and I really I'm going to tell you I'm glad you're able to because, look, as we said, this is a food show, but that is definitely food, you know, and it's one of the little life's challenges, you know. Fortunately, we have wonderful doctors. They can fix us up, they can repair us and replace our shoulders and knees and hips and everything. But there's a downside. And and boy, that medicine.
Speaker 2:I know I've had two shoulder surgeries, I'm back new right now, but, boy, it's a challenge. And I was very grateful to have those muffins, I'm going to tell you. And so, when we were talking about it earlier, like I said, we just a different conversation about some mutual friends of ours that have had surgery I said, boy, you need to come talk about this and let let's get this on one of the shows because people can benefit from it. Really, and even if I I would say this, even if you don't, you don't have an issue and you don't have surgery and and you know, but, but you know what, you just want to have something every now and then, to just set with a high fiber just to make sure that everything is going good. That isn't a bad idea? I don't think, huh.
Speaker 3:No, it's actually a good idea. Matter of fact, I like the muffins because I like the flavor, and so it's a little bit like having a donut because it is high in sugar. Yeah, it is high in sugar, and if you cut that out or cut it back, then you take a little bit of that pleasure away. But remember, you're eating for health. So I sacrifice the that and allow myself to enjoy the sweetness, but I know that I'm also rewarding my body. So it's a little bit in the punishment. And, by the way, interesting about brown sugar Most people don't know this that most all brown sugar is white sugar, that they add molasses to.
Speaker 2:You know I, you know what I did, know that I haven't thought of it in many years, but boy, is that so true.
Speaker 3:So it adds a little more moisture to the recipe because you're adding molasses. Now, remember, you could switch up your sweeteners. I've tried honey agave and I've tried, you know, numerous other sweeteners, especially for people that are diabetic. And then you get people that are in gluten issues. Then you have to take another approach and that's where the coconut flower excels, because no gluten, high fiber, but you almost have to double your entire liquid regimen. Oh, by the way, I forgot a very important detail. Okay, In that recipe I gave you the basic recipe Four ounces of oil. I use canola oil.
Speaker 2:Okay, good, four ounces of canola oil. You mix that with the dry or the wet.
Speaker 3:No, no, it's once you have the dry all mixed up. Then I stopped the machine and then I had all the liquids at one time. I had the. By the way, I run my eggs through a food processor first. Okay. I whip them up and then they're all scrambled and put them in, and then I put it in a measuring cup Four ounces of oil and four ounces of buttermilk.
Speaker 2:Nice Boy. That's why they taste so good. You see, all of those good ingredients. What we'll do, charles, is I'll get a more, maybe I'll have Ms Jenny put the recipe on the website and just with the little caveat that, hey, if you don't want 60, cut it in half. If you don't want 30, do a quarter. But maybe we'll do that. That would be great, yeah, mm-hmm.
Speaker 3:Tim, what could also just let you know is that once you have the basic idea of your base, then you could just simply have a free-for-all. You could start doing it in the form of, like zucchini muffins I call another one as pina colada because I have the pineapple use it from the can, crush it, and then I put coconut flakes with it. These are all things that you could do for variety.
Speaker 2:Sure, yeah, I can see that.
Speaker 3:Then you can do coconut, the carrot, the pumpkin. There's great things you could have. I often can look at recipes for breads and see what they did with a bread and say, okay, I can adjust that and make a muffin from it.
Speaker 2:I like it. Well, very good, this is what. Yeah, it opens up and wide open, Just like you said. You can do whatever Once you have your base, add what you like. Add what you like. Well, I tell you what, charles, this has been interesting, it's been helpful. It's one of them subjects that you know what, I don't care who you are, you're going to deal with it at some point in your life. If you're human, that's what's going to happen to you.
Speaker 3:Here's a line that you'll like, tim. It's from Apocrates. Who is? They call him the father of modern day medicine. As a matter of fact, all doctors take what they call as the Hippocratic oath. His statement is this let food be thy medicine and thy medicine food. I like it.
Speaker 2:I like it. Well, I think that would be a great practice for everybody. And then look when you need something that the scientists and the doctors come up with to help you. Well, we'll take that too. But I think the good start is just what you said, very good. Well, charles, listen, this was educational. Thank you for coming in and kind of clarifying a few things and just helping out. I'm sure that everybody at some point remember this show, write it down, make a little recipe, make you some of these muffins, freeze them, and you're going to thank Charles one day. Charles from Mobile. Charles, thank you. I appreciate you. You're coming on. Next time we'll do some other subject, okay, but I always appreciate your knowledge and your health benefits when it comes to food. So thanks for joining us, charles. We appreciate it.
Speaker 3:All right Good.
Speaker 2:We'll talk to you later.
Speaker 3:Bye.
Speaker 2:All right. So what a great show this was. You know, just one of those things, you know, like I said, we just going to deal with it at some point. And boy, if we have this instead of you know, we have other medicines we can take, and I'm sure that works too. But hey, brand muffins, heavy brand, we'll see what happens. Well, okay, I'll tell you what. We're going to change the subject just briefly for the last little part of the show. Here's one of those things Did you know, did you know this, that in between the years 1976 and 1987, those years, if you bought M&Ms, you know what was not in there?
Speaker 2:A red M&M. Red M&Ms were not in the bags in between 1976 and 1987. Now, why? Why was that? Well, you might recall and I do, I remember this, it was a.
Speaker 2:It was a scare of, uh, it was called number two, red dye, red dye, number two. Remember that red dye, number two? It was said if you get that on your clothes or something, it's never coming out. I don't know if that was true, it was in Kool-Aid. They said Red dye, number two and they said that the reason they took it out it was a big scare that it caused cancer. Well, you know what that fizzled out sometime around 1987. The big scare was over.
Speaker 2:I have to tell you, I don't, I don't know if it was true. Uh, I don't think it was. Uh, I think it was just a big scare and everything with red, red dye, number two, boy, that was the big thing. You want to avoid that, uh, and then it's now. It's uh, yeah, okay, you can have red M&Ms now. So just a little interesting thought you know nothing, you know nothing to write home about, but at least now you know, because you listen to the Gulf Coast food show, you know that in between 76 and 87, there was no red M&Ms, and not too many other people know that. All right, thank you once again for joining us. Uh, boy, what a, what a show, interesting show. Let's, let's leave. You know who we leave in there with this is Professor Longhares, his original song Tippetina, and this is done by Ethan Langwood, tippetina. Okay, you.
