Apparently Matthew and Molly accept vegetable cakes as a concept so they immediately dive right into a cheesecakecarrotcakechuckanutbayslice with conical rasps and dreams of strong greavy. After their sense of wonder is reawakened, they realize that carriot cake is very necessary for all such as delight therin and are so served.
Note: Producer Abby edited this episode under duress.
Molly wrote about this recipe from Bon Appetit / Epicurious
Yossy Arefi's Snacking Cake Carrot Cake
Matthew's Now but Wow! - MSPAINT, Post-American
Speaker 1 0:00
Hi I'm Molly and I'm matthew
Molly 0:05
and this is spilled milk, the show where we cook something delicious. Eat it all and you can't have any and today
Matthew Amster-Burton 0:10
we're talking about cheese cake carrot. Baseline,
Molly 0:14
by which you mean carrot cake. Yes, we're talking about carrot.
Matthew Amster-Burton 0:18
Well, we it was a little scavenger hunt for the listeners to find out like what that string of nonsense that we said is the actual topic and he found it you win a prize, which is you have to listen to the rest of this episode.
Molly 0:30
Now, the reason that we were saying this string of nonsensical words is Matthew has purchased two versions of carrot cake for us to taste today from Safeway. Then one of them is just called carrot cake slice. Yep, you can you can, you know, imagine it
Matthew Amster-Burton 0:46
will also tell you about it. You don't
Molly 0:48
have to either is called cheese cake. Carrot Cake.
Matthew Amster-Burton 0:50
baselice. So one of these is clearly pitches like a premium item because it's smaller and more expensive. And then one is like a big square hunk with a frosting carrot on top. Yeah.
Molly 1:02
So I think I think we should start by just digging into these I think we should too is I don't want to sit in front of cake and not eat it. And I want to say too, that this episode was suggested by listener Jennifer and I'm really grateful to you listener Jennifer. Okay, I
Matthew Amster-Burton 1:15
think I'm also going to start with the classic huh?
Molly 1:19
No complaints.
Matthew Amster-Burton 1:20
No, it's good.
Molly 1:21
I just want to say, I do think that the carrot cake here has pretty intense spicing. I mean, yes. Like heading in the territory of gingerbread cake.
Matthew Amster-Burton 1:33
I think I just bit down on a raisin in here, which I don't hate Bo is not my preference. Sure. We'll get to this.
Molly 1:41
Okay, what about the cheesecake carrot cake chucking up baselice Do it. Alright, I'm
Matthew Amster-Burton 1:45
curious if we're gonna if we're gonna think this is better or just different?
Molly 1:48
Well, so they're worse. This is like a layered concoction that seems to have maybe like a graham cracker crust on the bottom cheese cake carrot cake cheese cake carrot cake. cream cheese frosting.
Matthew Amster-Burton 2:01
This is not as good I hope that
Molly 2:05
there's no infused I don't really taste either the carrot cake or the cheesecake?
Matthew Amster-Burton 2:11
Yeah it I don't taste much of anything. I was so excited for this one and the I thought the other one was going to be blob but the basic white is much better. Hmm, fascinating. Yeah, no, I'm I'm totally down with this. No, this this basic. Safeway, square carrot cake slice was set four bucks for seven ounces of cake.
Molly 2:32
This is pretty great. This is great. I'm here for it. So producer Abby would like us to announce right at the top of the show. That she does not agree with carrot cake as a concept because she believes vegetables do not belong in cake.
Matthew Amster-Burton 2:46
I feel like this is this is like a doctrinal issue.
Molly 2:49
I think that she however might still like this cake if we fed it to her blindfold blindfolded because this I can hardly even find a single carrot in this cake.
Matthew Amster-Burton 2:59
Ya know, it just seemed like a like a spice cake with with a cream cheese frosting. But honestly, like, what we'll talk about this like I don't I don't feel like I've ever gotten like big carrot flavor from a carrot cake. No, but you can usually see carrot. That's true. And Shreddies Right, right. Anyway,
Molly 3:15
hotpots that's husband and the producer of the show. That's Abby's husband Brandon not to be confused with my ex husband Brandon. Now
Matthew Amster-Burton 3:23
he legally changed his name got pot.
Molly 3:25
He loves carrot cake. So I you know, I think we should dedicate this episode to Brandon. Because you know, he's probably pretty carrot cake deprived in his marriage.
Matthew Amster-Burton 3:37
Okay, maybe like, we can give him this happy piece of cheesecake carrot cake checking that baselice that we didn't like, okay, it's his birthday. All
Molly 3:49
right, Matthew, is there a carrot cake on your memory lane a
Matthew Amster-Burton 3:54
little bit. This is just kind of like a type of cake that I would run into as a kid that I didn't have strong feelings about one way or the other. However, early on, I formed the opinion that cream cheese frosting is the best kind of frosting and so that's where you find it most often. That's like classic American cakes. And so I did I did look forward to it for that reason, because I knew there would be a bunch of cream cheese frosting.
Molly 4:17
I was about to say that when I was a kid I always thought of carrot cake as my mom's favorite type of cake. But then like almost as soon as I started to form that sentence I realized that my mom's favorite cake when I was a kid was Italian cream cake.
Matthew Amster-Burton 4:30
I have one question What the hell is that? I'm not sure but
Molly 4:33
it was like a white cake or a kind of a beige cake with white frosting maybe it had a cream cheese frosting I'm not sure but anyway carrot cake for me like you was just something that was out there and he was fine.
Matthew Amster-Burton 4:49
I want to know more about the Italian green cake I may need to text your mom I'm gonna look it up. I also like the idea that like you go down the the like cake mix aisle and there's like you know white cake yellow cake beige. Egg.
Molly 5:00
Yep. Okay. Italian cream cake. It's real. It's real. Okay. It's real. Okay, Southern Living. Okay, well I don't think it's Italian. Oh well here but here's a recipe. Whatever. Okay, forget to three tiered cake that has shredded coconut and toasted pecans sounds and a cream cheese frosting. This does not sound Italian. I don't understand
Matthew Amster-Burton 5:29
well, but there's a lot of a lot of foods that are called like, you know Italian creams Italian ice. Yeah, Italian ice, but that I think that he's associated with Italian Americans, but like, french fries are really from Belgium. That's all I got. Okay, okay. Would you like to know about the history of carrot cake?
Molly 5:49
Would I ever Well, so
Matthew Amster-Burton 5:50
would I but it's kind of foggy. However, I did run into like, you know, my most favorite thing that we that we discover on on memory lane or on our history segment is corporate history. My second favorite thing is old timey medieval European food stuff. Because this one gets pretty wacky. Yeah. Okay.
Molly 6:09
Wait a minute. I see here. The first thing you've said is that carrot cake is sometimes called Passion cake.
Matthew Amster-Burton 6:16
Oh, okay. So this Wikipedia told me that carrot cake is sometimes called Passion cake. I didn't believe it. So I googled it. Then I had to turn SafeSearch on. And then I found that Nigella Lawson, celebrity crush of the show. So you cots Joe Lawson has a recipe for quote, my mother's passion cake, which is a name that totally skeeves me out.
Molly 6:39
Okay. Okay, so we know like what slang you and Laurie use? Passion cake passion cake. Yep, copy over for some cake.
Matthew Amster-Burton 6:51
Yes, come on, come on over for some passion cake and it's not from a box.
Molly 6:57
Good one. No, but um, okay,
Matthew Amster-Burton 7:02
so, Wikipedia goes on to say that quote the orange of origins of carrot cake are disputed. Also the oranges of cake, because carrots are orange. So here we go. Quote published in 1591. There is an English recipe for putting in a carrot root that is essentially a carrot stuffed with meat. But it includes many elements common to the modern dessert. I knew you're gonna love this as much as I did. shortening, cream, eggs raisin sweetener, dates and sugar, spices clove and maize scraped carrot and bread crumbs in place in place and flour. What?
Molly 7:41
So it's basically like, you know if we're thinking of like stuffed zucchini or like stuffed peppers or like stuffed mushrooms, right, okay, but this is a stuffed carrot. But it has a lot in common with the carrot cake. Okay,
Matthew Amster-Burton 7:56
this is the thing that I associate with like, you know, Renaissance medieval European cookies that like everything is ridiculously sweet and savory at the same time. So that 5991 recipe for putting in a carrot root is
Molly 8:15
so weird. It's like a mincemeat pudding.
Matthew Amster-Burton 8:17
It's like a mincemeat pie. Okay, it's from a book called a book of cookery. Very necessary for all such as delight they're in.
Molly 8:25
So you'll enjoy it if you enjoy it. Yep. And find it necessary if you find it necessary. But as
Matthew Amster-Burton 8:32
far as I can tell food historians do believe that modern carrot cakes are a descendant of this sort of concoction.
Molly 8:39
Wow, how big do you think a carrot would have to be? I was thinking the same with a with mince pudding. Like when
Matthew Amster-Burton 8:45
you know, in Japan, the carrots they sell in the supermarket are pretty honkin, but even then like to hollow it out and stuff it with meat and 17 kinds of like creams and onions and raisins and stuff. Like there's not gonna be a lot of room in there. No, no. Do you think they had to like bore it out with like a Dremel? Ah,
Molly 9:09
yeah, probably. I've just been reading a book where I've been reading the vaster Wilds by Lauren Groff Okay, and so far in it, I mean, I can't decide how I feel about this book. But basically there's a young woman who is running away from a settlement in like American colonial times she sleeps in a hollowed out tree a couple times and it's not like my side of the mountain kind of hollowed out tree okay for that
Matthew Amster-Burton 9:32
I vaguely do yes. No, this is
Molly 9:34
like, like a rotting tree that she like scrapes out I think with an oyster shell or something and then she she sleeps in there but
Matthew Amster-Burton 9:43
I would die the first night trying to survive in those kind of conditions.
Molly 9:48
But I wonder like I'm kind of picturing you know, maybe there were large carrots that you could really hollow out like like she hollowed out the tree sized carrots.
Matthew Amster-Burton 9:56
Yes. Okay. Yes, this seems like a dream. You You'd have and then and then you'd like you'd go to your psychiatrist. They'd be like, like, I don't even need to tell you what the stream is about. Okay, anytime Lauren Groff that's the aircraft every time author Lauren Groff comes up, or I see one of her books, I think, Oh, I once had lunch with her. Not true. I once had I once had lunch with the author Lauren Grodd. Steen. You could see how I would go Yeah, he
Molly 10:24
is. Yeah. Anyway, hey, you know, that's
Matthew Amster-Burton 10:27
my that's my attempt at a celebrity named drop a person. I do not have lunch.
Molly 10:31
Okay. Anyway, so yeah, I'm just picturing, you know, I don't know, what do we use to hollow out our carrots for putting in a in a carrot root?
Matthew Amster-Burton 10:42
I'm assuming it's halved. First, like, like how you would do like a stuffed pepper, right. Sure. And then, and then probably scraped out with some sort of wrapped melon baller melon baller. I was thinking that too, and I was like, they did have melon ballers back then they only had rasp,
Molly 10:59
see rasps? Gosh, I love that you would say rats. I
Matthew Amster-Burton 11:03
remember in middle school shop class learning the difference between a file and a rasp? I don't remember what it is now. Doesn't
Molly 11:09
a rasp have like sharp points that definitely out like I'm thinking of the rasp side of the cheese grater. Yeah,
Matthew Amster-Burton 11:17
but like how do you know when to pull out a file versus a rasp? Obviously if you're hollowing out a carrot, you go from a rat. But
Molly 11:23
it's got to be like a like a small like slugs cylindrical rasp, but
Matthew Amster-Burton 11:28
like this wouldn't listen. I think like Nicole rasp yeah conical Rask. Like, I bet if you read my favorite cookbook, a book of cookery very necessary for all such as delight there in how do you know if you're going to delight there and until until you've read the cookbook, but I'm sure he calls for a conical rasp. Okay, so there are Swiss and French carrot cake recipes dating to the early 19th century. But they are not the same thing that we're eating now that we got from Safeway because they would get their said pecan lace yesterday. Because they didn't have they didn't use chemical leavening for these cakes, and they didn't have cream cheese frosting. So we're just talking about a different dessert that it
Molly 12:14
sounds like the kind of mixtures that I mixtures is what I call them these things that I was I was allowed to go into the kitchen Sure, mixing stuff up and I was always mixing up things that I called cakes, but that had no leavening in them and would therefore come out like a leaden pancake.
Matthew Amster-Burton 12:31
Oh, but you did bake them. Yeah. Oh, yeah. And you did delight they're in? And they were necessary. Yes. Yeah. Very necessary. Yeah. Okay, so then, I found this recipe credit to, quote, unknown lady's cookbook. And I was told that it's not dated somewhere between 1690 and 1830, which seemed like a very wide range. I'm counting 140 years in there. And I also don't know whether the title of the cookbook was unknown lady's cookbook, which would be the greatest thing ever. Or if it just like was a lady's cookbook, but why would like what made something a lady's cookbook?
Molly 13:12
Well, I mean, what would a man's cookbook be like? How can chicken and shit Yeah, or like how to spit roast your bore?
Matthew Amster-Burton 13:21
Yeah, but it was but back then it was felled. Beer B E, R, E, and with like, three ends. Okay, here's the recipe from unknown lady's cookbook to make puddings of carrots.
Molly 13:38
First rhymes with Harry.
Matthew Amster-Burton 13:40
First cut the roots hollow as children scoop apples. That's scoop. C O P E, apples APB e l s. I know it's not inherently funny that that things used to be spelled differently but it's pretty fucking funny. Okay, okay, take out all the pale yellow. Take grated bread, g r e a t four eggs, beat them well some pounded cinnamon sugar to your taste some current mix all together. Stuff your carry is it put in the piece you cut off the top again. Boil them and clear it it's strong greevey i Last night, I went around saying strong greevey like 100 times ahead. Strong greevey had a little sugar a stick of cinnamon when they are boiled thick in your sauce with the whites and yolks of two eggs so serve them. If for a change you may boil them in water and nothing else. Serve them in butter sack and sugar or sauce sack is back. Last week, be sure serve them hot. This is the first course
Molly 15:01
What are the course is going to be laid out? I
Matthew Amster-Burton 15:03
don't know. But I guarantee it's a thing you've cut open and stuffed and put back together because that's all the back then apparently.
Molly 15:10
I wonder what you do with the pale yellow?
Matthew Amster-Burton 15:12
I don't know I'm sure I'm sure you wouldn't waste it. No, it's a little treat for the cook to eat in the kitchen with the Clary audit strong clear and strong gravy. I want to I want to form like electronic duo that's called Clary out and strong greavy like with strong Creevy be like a like a SoundCloud rapper I strong greavy is the best thing I've ever heard except for adored ladies cookbook.
Molly 15:39
I also am just I love seeing the first sentence soup and Abu Babil scoop APA.
Matthew Amster-Burton 15:48
i Yes, I went into this thinking like ah I can't believe after research carrot cake. This is gonna be so far. So my sense of wonder has been reawakened. Oh good, good. Okay, so modern American carrot cake is from the 1960s It's like associated with like you know when everyone had like you know started to have baking powder and baking soda in their kitchen and I wonder where people
Molly 16:12
got the idea though to put grated carrot in a cake. So
Matthew Amster-Burton 16:15
it does seem like so so carrot has been like known as a as a like refined sugar substitute for for a long time since like you know, it was has been used as a sweetener since before refined sugar was a thing and so it seems like you know that it went from Renaissance like you know stuff your carry out recipes to early you know, very dense dense like French and English putting sweetened with carrots to then like that tradition continuing like as you know, chemically leavened American cakes came on the scene.
Molly 16:47
Okay. Wow. Yeah, I'm
Matthew Amster-Burton 16:48
like, you know, you're talking about I'm making this up as I go. Okay.
Molly 17:00
What is the carrot cake we
Matthew Amster-Burton 17:01
know and love? Yes. So it's a spice cake made with grated carrots, or carrots, and layered or topped with cream cheese frosting. It unfortunately does not contain strong gravy. Oh, no. But mix ins are common. So as you may know, Molly, the conceit of this show is we cook something delicious. Eat it all. And you can't have any and today not even I can have it. Yes. I mean this this Safeway, carrot cake carry out cake pretty good. But yesterday why for the show, Laurie Watson I went to bakery Nouveau, a nice little neighborhood bakery in Seattle, and got their carrot cake which was very tasty. There's has chopped dates in the batter, which is a apparently a very ancient ingredient in carrot cakes and so on. And so fairly common. And it was real tasty. Yeah.
Molly 17:51
And I mean, other common ingredients include pineapple. Oh, another place in Seattle that has fantastic carrot cake. And maybe you wouldn't think of this but a neighborhood restaurant in Wallingford called union saloon. Okay, makes a fantastic carrot cake. It's a single layer carrot cake. It does have pineapple in it as I recall. And it is fabulous. So do you. Oh good.
Matthew Amster-Burton 18:15
Do you like mix ins in your carrot cake in general.
Molly 18:17
So I recently made a carrot cake that had pecans mixed into it. And I do like pecans. I don't care so much about raisins. I don't really care about the pineapple. Yeah,
Matthew Amster-Burton 18:29
my feeling is none of these things are going to ruin it for me, but I prefer the smooth texture.
Molly 18:34
Okay. Okay. What about a carrot cupcake.
Matthew Amster-Burton 18:37
I like a carrot cupcake. Especially because like a cupcake is is very frosting focused. And I love that cream cheese frosting. Yeah,
Molly 18:45
totally. So I have been making I had to look it up on my old blog or in jet. I posted a carrot cake recipe on there in 2008. It didn't even occur to me to look. Well. That's fine. The recipe that I posted was from Bon appetit. So technically, it's not my recipe. It's the Bon Appetit recipe from 1988. Not 1988 2008. Wow, I am struck. Wow. Okay, from 1588. Okay, now you can find it on Epicurious or Bon appetit. If you want to see the original. It's also on my website. We will link to it and it's really good. Okay.
Matthew Amster-Burton 19:24
Is there any is there any like signature ingredient or is it just a very good basic recipe? It's
Molly 19:30
a really good basic recipe. It's got pecans in it. I think it has a really nicely balanced cream cheese frosting. It's supposed to make a three layer cake, but I make it as cupcakes. And I have made it for the first birthdays of both of my children. Oh,
Matthew Amster-Burton 19:47
that's awful. Yeah. What I was about to ask you if you've ever made carrot cake and I literally like saw your child eating a carrot cake that you made. That's right.
Molly 19:54
That's right. Yeah. When we're taping this, it's been like 10 days since we threw it birthday party for Amed I was there and yeah, I felt like the cupcakes were okay I made them ahead because I was going to be out of town the week before his birthday. I made them ahead, cooled them and then froze them in ziplock bags. And then I frosted them when I got back with cream cheese frosting. I had a lot of trouble with lumps in my cream cheese frosting, which I distressing.
Matthew Amster-Burton 20:21
Yeah, I'm just not the frosting maker in the house. So I don't I don't have any any advice.
Molly 20:25
I mean, I sifted my my confectioner sugar. I tried adding it slowly. I tried adding it all at once. It was very lumpy. So anyway, they were not my finest cupcakes, but they were really Amis give them like two and a half stars. Ames is like still really not into food. Yeah, that's fine. Totally not into food. So I he didn't even want to taste it.
Matthew Amster-Burton 20:49
That's fine. Yeah. All right. So you have made a carrot cake. I have not but I was looking like I was too lazy to make a carrot cake for this episode. I knew I was gonna buy some but I was of course looking to see what recipes we had in the house. Cooks illustrated baking Illustrated has a good basic nine by 13 Pan recipe. I feel like I would trust cooks illustrated by this kind of thing. Sure it's delicious. And you'll see your Fe snacking cakes. I think there are two carrot cake recipes in there. But the one I thought was most interesting was my best carrot cake. Which is not frosted which which I'm a little skeptical of but it includes pecans both in the batter and on top and includes chopped dates, and she recommends baking it in a cast iron skillet which looks it's a great presentation. Wow,
Molly 21:33
I like you. I'm feeling a little bit imminent. Sounds really good. I like the idea of pecans and the chopped dates or her recipes are always fantastic. But I still want frosting. I don't know. I mean, I guess I shouldn't say that till I try it. Whatever. Have you ever made carrot cake from a box like probably mix. Not only
Matthew Amster-Burton 21:53
am I not I didn't know that existed, but it does. So I looked at like you know Betty Crocker has like carrot cake mix in a box and I'm like, What is this stuff? Like? Is there like grated carrot in the box? No, there is carrot flavored pieces, which are made from corn syrup, flour, corn cereal, palm oil, artificial color and carrot powder in that order. I still think is probably good. Like, as long as the frosting is good. It's gonna be a spice cake with frosting. Sure, sure. I learned when I was Googling around. Actually Watson found this there was a Pepperidge Farm carrot cake soft cookie that got terrible reviews and was discontinued. Oh, that
Molly 22:29
sounds awful. Yeah. That sounds terrible. Well, Matthew, the final thing you've written on the agenda here, it also sounds awful. Go ahead. Okay.
Matthew Amster-Burton 22:39
There is a cocktail when it so like I started punching carrot cake into Wikipedia and it suggested do you mean carrot cake? Or did you mean carrot cake cocktail? There's a there's a cocktail that I would say is in the same category as like a Long Island Iced Tea in the sense that like it's got a name that's, that suggests that it tastes like a thing that is not one of the ingredients in the cocktail. So it is made from Bailey's Irish Cream, cinnamon schnapps and friend Jellico. And it's supposed to taste like carrot cat
Molly 23:07
is not for me. Yeah, but if you enjoy it, God like a sweet
Matthew Amster-Burton 23:11
cocktail much more than Molly does, but I'm gonna skip this one.
Molly 23:15
Okay. Wow. Matthew, carrot cake is so much more interesting than we could have possibly imagined. Yeah,
Matthew Amster-Burton 23:21
like we learned about strong greevey we, we learned about strong grievances.
Molly 23:27
We learned about conical rasps, conical rasp. Yeah, I mean, I invented them.
Matthew Amster-Burton 23:34
You invented conical rasps and then wrote conical raps about them. And yeah, and we learned that don't do not spring for the premium carrot cake at Safeway. Apparently, you know, it's very fun to say what was that called again? Cheese Cake carrot cake chucking out baseline cheese cake, carrot cake Chuck and bass sliced.
Molly 23:53
Cheese Cake, carrot cake, Chuck and I'll say
Matthew Amster-Burton 23:55
it for free. Okay, and yeah, that's all I got it back. Carrot Cake.
Molly 23:59
All right, well, hey, Matthew. I've got some spilled mail. I would love to hear it
so this one comes from listener liong. Who says Hi, Molly and Matthew. Just listen to the Ferreira rochet episode and really enjoyed it. The bit where Molly was talking about the pictures on Wikipedia of the naked wafer sphere.
Matthew Amster-Burton 24:24
Do you remember that? I
Molly 24:26
do. I do. Reminded me of how I used to eat all Ferreira crochets as a kid, first painstakingly scrape off all the outside chocolate nut coating with my front teeth, carefully preserving the integrity of the wafer surface. Then when it was clean, I'd crack the two hemispheres apart by lightly biting open and munching the half with less center filling and no nut first, and then savor the center goo and the part with the nut as the last bite yeah Oh sounds good. This year I bought a couple big trays of Ferreira rochet to distribute for holiday gifts and I've eaten a few along the way. And I found that the outside coating is so much harder to pick off cleanly than it used to be. I suspect the chocolate coating must be thinner or softer or something it used to crack off the wafers so much easier. Relatedly Do you have any weird rituals? Weird in put in parentheses? Do you have any weird rituals in how you eat certain candies or confections or foods? When I was a kid, I would eat all the less desirable parts of a dish or food and leave my favorite part to the end. So eat all the crust or edge of toast or Chinese egg tart or so I could enjoy the center uninterrupted at the end. Okay,
Matthew Amster-Burton 25:44
well, first off, I got to thinking when she was like going into great detail about like how to dissect a pharaoh rochet with your tongue. I feel like since we were just talking about like the Middle Ages, medieval times the Renaissance. I think of all those things as the same thing, but they're probably not that if you if you took firms from for aerospace back to medieval Europe in a time machine. I feel like they would be like okay, yeah, we like these like, like, this doesn't exist doesn't seem weird. Yeah. So my I've got two and they're both confection related candy related. So I'm sure I've mentioned on the on the show before that one time, I ripped up in a KitKat and took a bite of it like across the sticks, rather than than breaking the sticks apart. And my family has never been more disappointed in me about anything. And so of course, then I'm like, okay, cool. This is a way for me to get attention. I'm gonna do this every time. Every time I open a KitKat when someone can see me just to be a jerk. And so that's very satisfying. Yeah, I never do it by myself.
Molly 26:44
Well, yeah. Because when you're by yourself, why? Why? You know, do it the weird way when you can just, yep, eat it. And
Matthew Amster-Burton 26:50
when I was a kid, I really liked sucking all the coding off of m&ms to the point where it started to like crackle apart, and then and then there's the Yes, soft gooey chocolate that's melted from being in your mouth. That feeling of it crackling apart. Yes. And I still I don't always eat m&ms that way anymore. But I sometimes do
Molly 27:07
it they do sort of a braid your tongue though.
Matthew Amster-Burton 27:10
Sure do.
Molly 27:10
I was just telling June the other night June and I went on a date and part of what we did was we went to watch Amaya and we bought a bunch of candy. Yes, they had Sour Patch Kids extreme in addition to like all the Japanese gummies and stuff of course we bought and anyway, so we got Sour Patch Kids extreme, which are oh my god, more sour than I remember. Oh, nice that I was telling June as we were eating them that when Sour Patch Kids first came out. I remember going to the movie theater and basically eating sour patch kids a whole package of them by you know, sucking all the citric acid off of the first like, that was the way I initially approached Sour Patch Kids. That seemed like the way to do it.
Matthew Amster-Burton 27:52
I think that's pretty, pretty cool.
Molly 27:54
I was always like, why does this hurt so much? And now I realize when I eat sour patch kids, I never suck on them. Like never sometimes do
Matthew Amster-Burton 28:03
a little bit. You do. Yeah. I don't then like take the naked Sour Patch Kid out of my mouth. Like put it set it aside. Oh, no, I never did that. Okay, no, no, but I think that is a thing. Like I've mentioned before that my younger brothers used to get like bubblegum ice cream that had like chunks of gum in it. And they would like save the gum for the end. I have like make a disgusting pile of like saliva marinated gum bits. I
Molly 28:33
always found bubble gum ice cream to be really weird concept. Okay, but hold on. I have a couple of things I used to do. So as a kid, I only liked what I called the crunchies in a salad bowl. Oh, sure. And this would be the lettuce ribs. Right as opposed to the leaves. So I remember I mean, I remember my mom's serving me salad and me being like just the crunchies and she bless her heart gave me like just the lettuce I
Matthew Amster-Burton 29:01
was just gonna ask Is that Is that what the phrase ribbed for her pleasure? That's
Molly 29:04
right. And then the other thing and this is kind of the opposite of wanting crunchies is as a kid whenever we had like really crusty bread. I would only eat the inside of course and then would give the crust to my mother which I think is a classic kid thing to do but as I was typing it up I was like oh so weird. I wanted the crunchy part of the lettuce but not the crunchy part of the bread so we
Matthew Amster-Burton 29:28
could have created your perfect food by magic like a salad with like untoasted croutons. Okay, great question was nearly Yeah,
Molly 29:43
thank you, Matthew. You've got a now but wow. This week
Matthew Amster-Burton 29:47
I showed you
this is a punk rock album called post American by the band mess paint, and it came out last year but I only heard about it recently. This is one of the best Punk Rock Records I've heard in many years and I love punk rock. This is a band with no guitars the bases plays with lots of like fuzzy distortion and then they have since it is super high energy, it sounds like everyone in the band is having a fantastic time. The lyrics are fun, they're catchy. They are a great balance of like hopeful and apocalyptic which is which I love in a punk band. And the standout track for me is the title track post American whose chorus goes burn all the flags and the symbols of man which I texted to Molly and all caps the other days. The other day, I don't know exactly what it means to burn the symbols of band but when you hear the song you're like, you're like yeah, we should do this for sure. Whatever it is, it is just like a fantastic rock and roll record. I got some cool dad points because I sent this song to a cots D an adult child of the show December who said, Well, I love this. So that is post American by MSPaint
Molly 31:03
awesome. Our producer is Abby sir Catella who hates carrot cake.
Matthew Amster-Burton 31:06
And Molly has a newsletter called I've got a feeling and it's it's all about how much Molly loves carry cake. But it's no it's about all kinds of great things and it is available at Molly weisenberg.substack.com
Molly 31:19
And Matthew makes music always. The lyrics are about carrot cake. Yes, you can find him
Matthew Amster-Burton 31:26
all the cakes and the symbols and carry out
Molly 31:30
his bands are called early to the airport and Twilight dinars you can find them on Bandcamp Spotify all the usual places go listen to his stuff.
Matthew Amster-Burton 31:38
Yeah, I was when I was listening to that MSX paid albums like oh man, I would love to sing a song like this but if I did, I would sound like a baby having a tantrum. You can hang out with with other with other babies or less this spilled milk and everything spilled milk.reddit.com And until next time thank you for listening to spilled milk for a change you may boil us in water and nothing else.
Molly 32:04
Okay, so serve them so
Matthew Amster-Burton 32:05
serve us serve us. Hi Matthew Amster-Burton
Molly 32:22
Oh Matthew I just did so much good vamping.
Matthew Amster-Burton 32:26
Yep. Okay, let's let's just do that. Let's let's have that be the abs.
Molly 32:30
Okay, wait, hold on. I need I need a fork. I don't want I can't have a spoon for my carry cake. This is an abomination. It's just I'm not going to be able to cleanly get all the stuff off. Wait, are we recording now?
Matthew Amster-Burton 32:41
We're recording now.
Molly 32:42
Cheese Cake carrot cake chuck a nut base. Cheese
Matthew Amster-Burton 32:45
Cake carrot cake chugging at baseline cheese cake carrot cake. Jukka na baseline cheesecake. Gara de chuckanut base lies