Join hosts, Kristen and Carrie, as they make their favorite recipe of the season and pop open a bottle of red to go with it. They discuss the incredibly old technology that was still being used by grandmas in 1983 and the puffy fashion of the time.
These are delicious, you really ought to try these. You'll thank Mary for sure. Just click here.
They look beautiful too!
If that is not enough deliciousness for just one day, you have to try this recipe too!
Episode Transcript for Herb and Cheese Puffs
what is the first word that comes to your mind when I say think of something French definitely Paris why well today we're going to be baking something with French origins oh French bread nope French toast no French fries nope French dressing not at all French onion soup mm French's Mustard now you're just being ridiculous [Music] welcome to Mom's wooden spoon get your apron on and your fanny flicker ready as we cook up some Nostalgia ooh yummy [Music] happy National herb day Carrie thank you Kristen I love a good herb but which one oregano that's what we're using really oh my gosh Carrie that's perfect um today's recipe comes from the September 12th 1983 Mary's memo all right welcome back Mary yeah and it's called Herb and Cheese puffs Urban cheese puffs not rural cheese puffs Urban cheese puffs that sounds exciting yes or we could say it properly herb and cheese puffs or we can say it the British way herb and cheese puffs ooh we do like to be British on this show I mean with great regularity yeah my accent skills are superb oh everybody knows that everybody everybody well the one thing that this recipe said or that somebody said online I don't care where they said it I was like it's a Mary's memo how did it get online what are you talking about Mary didn't say this I found this online it doesn't matter where they said that with Urban cheese puffs you really need to have some good wine oh do you yes yes and so I thought well I don't want to wait to drink the wine till the cheese puffs come out of the oven let's go ahead and start with the wine I think that that would make the the preparation make them even taste better that's right and one of our listeners Jim said that he thought one of our best episodes was when we were boozing it up with the bourbon so this is for you Jim this is for you we wouldn't otherwise drink on an episode no no so here we go let's get some Vino okay is red yep it's a red Cabernet Savignon oo that sounds very French it is so French well you know what no cheese puffs are actually French because of Gruyere yeah they do put Gruyere in it and actually in France they call these cheese puffs gougeres oh and they're made with a dough called Pate a Choux oh I know about the Pate a Choux it sounds like a dance move I was just gonna say there's a pas de chat which is a dance move there's something a shay too I don't know because dance moves are all French words exactly that's right so let's get some you're pouring me some wine I am just a skosh more keep going keep going just a skosh there you go oh let's make mine equal okay oh look at that and you guys can't see this but each of our wine glasses is the size of a bottle it is that's how I roll with the red wine here is to some delicious Urban cheese puffs clinky here's to Jim oh thank you Jim thank you Jim what a great idea we're loving you right now Jim but you know what at the end of this glass we'll love you more even more I'll tell you what Jim has saved me multiple times in my life in kindergarten do you know this story I do know that gym yep in kindergarten I went up on the very very very big tall slide it was one of those like death trap slides metal super tall I think this is pretty much the fact that you went up there was probably the most dangerous thing you have done in your entire life I think you're right because I am not a risk taker no did like some first grader dare you to go up there probably and I probably would have been like okay yeah I'll do it so I went up there and I was wearing a little cardigan sweater and I went to go down the slide and my cardigan got snagged on the sharp metal slide at the top yes and I went down the slide and my sweater stayed behind well I'm glad that you weren't like hanging by your googly arms on the slide burning your your limbs off I'm stuck oh my gosh so I left the sweater behind and Jim was so gallant he was my what night in shining armor that's right I was going to say night in kindergarten clothes armor and he climbed up the slide and attempted to get my sweater off for me and fell no he did Jim got a concussion on your behalf on my behalf are you carrying guilt you should I really do I really do I have a lot of guilt over this Jim and I have never talked about this it's cuz Jim can't
remember I went to high school with him we never talked about of course not what story are you talking about but I'll tell you one thing the principal of the school banned all kindergarteners from that slide hence forth way to go Kristen ruining everybody's fun what do they say they always make a rule for the dumb person I was the dumb dumb oh my goodness well again here's to Jim oh thank you Jim this is good wine this is good I'll tell everybody what it is at the very end it's not that expensive either I don't know my husband is like if it's over $5 we don't buy it in our house you are a Two Buck Chuck kind of girl Two Buck Chuck is now like 3.50 oh man oh yes way too rich for my blood inflation is horrible so actually today I think we're going to make some choux pastry oh fantastic yeah so that's why Carrie is standing by the stove instead of Kristen that means oh my gosh you guys that means I'm going to talk while Carrie does all the work I think that maybe we need to find a new recipe for the day I'm not digging this oh man Urban cheese puffs I can't wait so they talk a lot if like you watch the Great British baking show or anything like that about choux pastry it's like a big thing it is so they talk about it a lot and how difficult it is to make yeah I have in fact made choux pastry a handful of times yes I am afraid to say this out loud oh no I don't find it to be all that difficult you just kind of Follow The Recipe it's kind of Magic the way it works and that's pretty much it well I'll tell you what uh on the Mary's memo it talks about where Mary got this recipe and it was from her sister Ann Trentadue who has a fabulous like spread like cheese spread she's made something special that was called Ann Trentadue super fancy food you can't miss well thanks to Ann but Ann found it in a 1983 Pillsbury's best recipe booklet oh you know they used to sell those recipe booklets at the checkout counter in the grocery store I remember those I have a couple of them that have really good recipes right they do so they're really for the everyday home cook to be making these so I'm thinking that we might be doing okay with this and what I loved is I found the recipe booklet for sale on eBay and what it says on the top was perfect it said a special cookbook filled with Pillsbury home economists aww just like Mary just like Mary now I don't know how they got the home economist in the book I mean tight fit that would be really tight they clearly were having carrots at the State Fair that's they're probably pretty schmelly after 1983 but whatever whatever do you know that there is a trend right now for super super white women to eat like two big carrots like full on two three carrots a day and it totally turns your skin orange and makes you look like you have a tan it's a trend right now that's I should do that I am really pasty yeah super pasty and so years ago my friend and I went to Key West Florida for vacation ooh la la my friend not pasty right and I thought you know I need to look good mm hmm and so I'm going to get some self tanner and I am going to self tan my legs so that they look nice in my cute little skirt and all that kind of stuff so did I put one layer of self tanner on two layers of self tanner oh no no I did five layers of self tanner I did not turn orange you didn't I was the tannest I have ever been oh my gosh so down to Key West we go we we rented a convertible it was super fun um down to Key West we go we are standing in line to get into a nightclub there are two incredibly intoxicated men in front of us oh no and one of them turns to me and says holy crap look at how white your legs are have you've ever seen the sun what and I'm like this is the test I've ever been oh no that's sad five layers and you still were Whitey McWhiterson and my friend being of insane assistance is just buckled over with laughter Oh that's so funny she didn't defend me not even a little bit how rude she there was no hey she self tanned buddy yeah none of that she just laughed and laughed that's funny it was horrible so maybe I just need to eat a bunch of carrots carrots I think that's the way to go when my son was a baby he ate so many things that had that beta carotene in it the sweet potatoes the baby food sweet potatoes carrots even spinach has that yes that he got orange around his nose I remember that but just around his nose yeah just around his nose it was weird that is weird that could happen to you too Carrie if you eat the carrots just your nose will be orange I've got a big old Honker I'd be like that's just what I need that would be great let's move on to Herb and Cheese puffs okay I'm ready so it says that I have to generously grease 10 medium muffin cups and then you are going to heat milk and butter until boiling and then slowly stir in some flour true all right so how about if we get you going with the milk and the butter okay and I'll measure up the flour and we'll get going on that okay all right turn that bad boy on yeah okay well you know I was really interested in these cheese puffs and was wondering about the history of the cheese puffs and stuff and guess what what I Came Upon an article talking all about cheese puffs but halfway into reading it I realized they were talking about like cheesy poofs like the like the balls in the can with the that's right but actually do you know that those were created by accident I did not I know right and it was created by accident uh by an animal feed Factory okay so what part was the accident the puff the puff made of whatever grain you would so desire to get it from or the incredibly orange fake cheese nope not the cheese at all so to make the feed for these animals they used a grinder and the grinder would kind of flake the corn but to clean the Machinery they would push moist corn through the grinder and as it popped out these Airy Blobs of corn came out and so one day an employee took them home and was like I'm going to see if these are fit for human consumption and he took them home and seasoned them up and he actually made the first air quotes korn kurls both spelled with the letter k so I'm making a face of total disgust but now that you spelled it with the K I'm on board pretty delish right so they weren't cheesy at first at all oh they were just oh gosh just plain corn cuffs corn cuffs corn cuffs who doesn't love a good corn cuff corn cuffs all right we've got the butter this is going to be noisy I think I'm going to cut it into little chunks so it melts better and I think you're going to bring this just to boiling yeah and then we're going to add in flour and then it's going to like magically create this thick ball of dough oh wow yes and then at that point you have to add in the eggs one by one yes it's a very eggy product isn't it it is it is and then uh the way they cook and I didn't even have to look this up I'm feeling incredibly smart of course somebody's gonna google it and write in and say right not so smart you were wrong big dumb dumb Carrie because of all the eggs when you get them in the oven they steam and that's what makes them puffy and so the choux pastry is not only used to make savory things like our Herb and cheese puffs you can fill them with cream and make cream puffs you can and you can cut them in half and put cream and make like a Cream Sandwich a cream puff sandwich oh I wish we were doing that or you can pipe the cream in into the bottom you can make eclairs oh choux pastry is used to make eclairs if you put it into a log nice yeah yeah it's it's a handy thing to have in your skill now am I like Great British Bake Off where I just know how much to do and so just magically no you don't well Carrie I put you on this because you are gifted at this yeah I need I need a recipe okay well we have one we don't mess around without a recipe you know what Carrie you might as well just take another sip of wine it'll make everything better I think you're right I think you're right all right so I have everything set up for Carrie she's ready to go oh look it's simmering already stop drinking your wine Carrie oh my gosh hurry up oh wow all right oh that's it that is good and bubbly so we let it all bubble and then we'll get her boiling and then you start kind of adding in the flour and can you add in the spices because they'll need measured yes yes I will it's just really a quarter of a teaspoon of oregano that's the herb in our Herb and cheese puffs and then some garlic salt a 1/4 teaspoon of garlic salt we have boiling oh my goodness that's fast you want to turn it down okay this is quick wow okay here's the herb here's the other herb oh that's too much oregano is very strong okay very sticky all right it is and the flour car's going to start adding that in and while she does that I'm going to take a sip of my Vino okay you ready I'm stirring like crazy oh she is getting the flour in a little bit at a time trying to not let it lump up too much right wow all right so we got the nice thick dough consistency and then we added in the eggs and so when you add in the egg it just becomes this slimy dough it was really hard to stir we had to take turns my upper arm is burning but now it's this beautiful batter type consistency with the egg that's right so it has everything in it except for the parmesan cheese correct and then Kristen is frantically greasing the pan because we forgot to do that part because we're so busy beating the batter oh my gosh it's a it's burnie it burns it feels like burning okay I'm going to put this over here all right well I was fascinated as I was looking at stuff with the number of things that are a puff oh so we have Herb and cheese puffs right I played Powderpuff football in high school right I don't know if you knew this I got a scholarship it was very very small don't think I'm all smart because I'm not but um but anyway so I got the scholarship and so we're at the scholarship event and they're reading out the different things that you had been a part of yeah and so the people are like you know this academic league they were part of this academic league they read out mine and they're like she's not that bright but she played Powderpuff football I was humiliated oh no I mean I did play Powderpuff football but of all things that I had done right the fact that that was the one why did they say that that they read out in this room full of academics oh no oh it was horrible horrified my dad had gone or your dad too as it turns out had gone with me and he was very kind because I was humiliated and he's like it made you stand out from the crowd oh that's nice I'm like yeah it did yeah it did okay so nor I'm totally changing the subject to make you feel better here so you know normal choux pastry you put it in a pastry Piping Bag and you pipe it like onto a cookie sheet but this we're supposed to put into muffin tins okay and it says that it'll only make 10 so I only greased 10 of the 12 muffin holes and we're supposed to take a spoon and kind of blob it in so I think Carrie being the baker in the family I'm the blobber you're the blobber Carrie cuz I don't know how to make sure it all comes out even oh right cuz that's a that's a gift yeah I think it is yeah yep it's perfectly greased okay so before we were getting ready to stir this up and it became a whole rigamarole I was going to tell you about some 1983 food trends we didn't put the cheese in I did we totally put the cheese in yep the parmesan cheese is in yeah it's Parmesan for some reason in my head I was thinking it was shredded cheddar oh it doesn't look like there's shredded cheddar in there it does not well speaking of cheese oh yes yeah one of the 1983 food trends has cheese Totinos pizza rolls oh I did love me some Totinos pizza rolls have you eaten them as an adult yes are they so delicious anymore no no not really they're really hard to heat up like they're very inconsistently warm that's true that's true sometimes you'll get one and it's like scalding hot lava burns your mouth and then you'll get one and it still has a little bit of Frozen bit in the middle yes yeah that's weird and as a kid I don't think I had any issue with that as an adult I'm like um I would like uniform warmness please uh please that's very important to me in my bed and in my pizza rolls uniform Warmness uniform Warmness in your bed thank you nobody wants a hot spot heck no oh my gosh well some sweet things that were super popular in 1983 that had cheese no oh okay we're moving on from the cheese moving on from the cheese moving on to some sweet deliciousness how about frozen yogurt oh now Kristen she has some tales to tell about the frozen yogurt I do I do I worked at TCBY the country's best yogurt yes indeedy that was not in 1983 that was a little bit later probably 85 ' 86 they were capitalizing off the big frozen yogurt trend heck yes you know another thing that was wildly popular in 83 that I think I kind of caught on to and really enjoyed in the 90s was pasta salad do you remember making like all kinds of different pasta salads you can make it with spaghetti yes you could make it with those curly cues that were all different colors thanks to spinach and carrot and yes tri color rotini that's what it was there's nothing to sniff at there uh uh you could uh use Italian salad dressing to make it you could add some Miracle Whip and make it a creamy one oh man pasta salad was all the rage I'm not opposed to a good pasta salad I have a recipe just to bring it into the 2000s yeah and it tastes just like pasta salad but it's quinoa oh I like quinoa yeah there's no pasta interesting you do the you cook the quinoa you add in the Italian salad dressing you add in pepperoni and tomatoes yummy and yeah it just makes an Italian I would really like that it's really good yeah that sounds delicious okay I think Carrie needs to post that recipe please it's definitely not a 1983 recipe who the heck had heard of quinoa like nobody in 1983 not wow you got all of it that you did really great I'm scraping down the last bits but it's it's a nice thick batter pate a choux is it is and you know what it really filled these muffin tins pretty darn well it did and I think they look well I mean I did it so I think they look relatively even let me pat myself on the back on a job well done you know what that deserves a drink right oh Carrie's is all Gone wait a minute Carrie's wine is all gone how is that possible she's the one doing all the cooking and the stirring and hers is gone and mine is still full Kristen's been gabbing that's you know what I'll help you I got you I got you I'm here to help aww don't you worry you're such a nice helper well you know I actually also found an article talking about more things that were super super popular according to Epicurious magazine oh in 1983 Epicurious magazine was in 1983 it wasn't but their sister magazine Gourmet was really yes I remember seeing that at the library at the library yeah I mean why would I have Gourmet magazine at home that's right not something my mother was subscribing to No No Better Homes and Gardens yes house beautiful yes Gourmet decidedly no no and so according to this Gourmet magazine apparently Americans were obsessed with French food oh look at that I know and pastry dough oh so that totally resonates then in this recipe it absolutely does oh that's awesome yeah oh this wine is so yummer it is so I thought yours was all gone almost oh one sippy left okay so let me look at the directions and then I'm going to drink hers just for a spoiler alert keep your grubby hands off my wine okay we have to bake this for 30 minutes and then prick the puffs with a fork and then continue baking for 10 to 15 minutes or until deep golden brown interesting that's so wild because I thought the whole point was to let them puff well so I'm assuming after the initial time they're puffed you prick them so they don't continue to Puff right and so maybe they would just be I mean that's a lot of dough it is so when you make like a a pu oh shoot I've been drinking wine I can't think of words okay when you make like for a cream puff or just a pate a choux yes they're tiny a small amount of dough like the size of a walnut yeah you've been drinking wine too you're like you're Miss finish my sentences the size of a walnut Carrie started to talk let me finish that let me do it yeah and so they're tiny and they become pretty big that's true and I don't think we want the centers completely Hollow because it says to serve them with butter so I think we want to have some surface area for the butter yeah but you want them Hollow cuz then you have like half a puff with a cup of butter cup o' butter with red wine yes please we're going to be out red wine I'm open another bottle woot woot all right Carrie you want to pop those in oh man I'm just dancing I'm so excited move that tippy tapping booty out of the way I am I'm like a little puppy about to be fed don't get burned okay oh quick while she's not looking I'm switching wine glasses shoot you're a jerk hey guess what Carrie yes Kristen I have a terrible virus hope you don't get it I think I'm good I'm good okay 30 minutes on this uh kitchen timer come on you can do it stop okay now give me back my wine oh she noticed I know right well I was laughing so hard when I looked up 1983 because I found a list of things that were just discontinued in 1983 that's going to blow your mind okay all right are you ready no I didn't think so have another sip of wine so that you can totally believe what I'm telling you okay do you know that Maytag built their last ringer washer in 1983 no I mean I don't think it was a hand crank ringer I think it was the electric ringer that you put the clothes through and it squeezed the water out but 1983 that's remarkable who the heck bought that I know right and then I read that they continued to make the parts for those ringer washers for a decade past that well I suppose you'd have to I mean you know part of Maytag is that they last forever so that you want to ensure that you can fix it but that's right I mean Maytag ringer washers are so old that that is how our grandmother lost her finger yes okay so that's a delicious story that's going to make you want to eat dinner it's true she was a very little girl and her parents were ringing out like a comforter so it was very hard and it was a hand cranker and she had gone and lovingly picked I am sure dandelions for her mother and was handing her mom this beautiful bouquet of flowers and got her finger caught yeah yeah awful she only had like half of a a finger yeah on one hand I did not realize that all grandmas what did not just have I I don't know I didn't think about it right we only had one grandma that's right she had half a finger on that hand I just assumed that that's what happened when you became a grandma now did I think it through obviously not welcome Grandma hood chop you know like I don't know so when she had a lot of gloves because it was Ohio it would get cold she'd push the finger in of that middle finger so that she didn't have a empty finger flopping around on her glove flippety flopping oh my gosh so as a kid I I took great pleasure in pushing in the fingers of all the other fingers on her gloves oh and she's like wait a minute I need those poor lady every time she went to put her gloves on they were all poked in they were all poked in nice job Carrie it was love it was love you loved her that's hilarious okay so the other thing that blew my mind okay that actually was finally taken out for good in 1983 the last hand cranked telephone what yes 1983 they were all taken out of service when 440 telephone customers in Bryant Pond Maine we're switched over to direct dial service so apparently 1983 people were not feeling cranky oh you've been drinking cuz that's not funny oh come on that's two cranky things two I know I just felt really bad for the poor operator that lost her job oh that's true yeah one ringy dingy two ringy dingy and she didn't do it anymore okay so let's face it yeah the people who lost those hand crank phones were 80 years old plus oh yeah oh yeah no doubt but good news 83 still had the party line that's true they could just get a party line they just got the party line speaking of my grandma yep last person in Defiance Ohio with a party line with a party line they had to call her and tell her that there was no one else to pair her with on the party line she had to go to now they might have been lying maybe there was one other 80-year-old lady who would have happily paired with my grandma and they're like no no that ship done sailed people but heck it was cheaper and she didn't have just one other party she had multiple parties on her line oh yes stack them on I don't care yeah you give me money off I will take it I'm in it yeah it's not like I talk to many people on the phone right yeah so Grandma got kicked off the party line just like these cranky old ladies got kicked off their cranky phones we're gonna have to name this episode cranky grandma's and so much more Carrie gets cranky Carrie gets cranky oh my gosh with our grandma Urban crankiness you've been drinking too that was I have that was bad that was really bad oh my goodness well on that cranky note we will come back when I don't know when we've pricked these bad boys and then put in the oven again yeah we've got 25 minutes we're gonna let them puff yep and then we're going to stab them yeah and then we are going to come back and drink more wine okay oh my gosh we have 25 minutes what else are we going to do I think we need to go right now we're not sure you're going to want to join us but if you do we apologize in advance in advance thanks a lot Jim [Music] okay these have been cooking for a while it's time to prick aroonio just a little prick let's get them out and see how they look oh oh my gosh they're beautiful woah I can see why they want a prick they're huge they are huge but you know what's weird they do not feel hollow at all I think it's probably because they would continue to you know puff boy they are super brown on the bottom look they kind of pull out yeah I'm a little concerned so the instructions say bake for 30 minutes prick continue for 10 to 15 minutes or until deep golden brown I'm thinking five minutes will be enough I not even sure that we should do them any longer Carrie I say do a little bit but but you're right they are super close to deep and they smell delicious they look incredible y'all are going to be so jealous oh and so impressed by us completely impressed I mean let's be honest we are impressed by us I know right I mean it is amazing what a little red wine can do to your meal it's amazing what a little red wine can do to your self-esteem
Amen here's the difference we clink I take a big old sip Kristen just holds her glass in the air toasting to us to nothing to nothing hey you know what Carrie we were back in two and two okay Chuck Woolery I know right what game show is that it's love connection it's love connection came out the same year this recipe did 1983 huh I remember it love connection it was a good show it was so cheesy Chuck Woolery they you know back in the day they just had some hosts right and they just hosted everything it Wink Martindale oh that's right you can't have the first name of Wink and not be exactly a game show host do you know what I think Chuck Woolery was the original host of Wheel of Fortune you don't say I do say and I'm probably wrong it's probably the vino talking but yeah you know it's all right it was somebody that was not Pat Sajak it was definitely not Pat Sajak are you Googling it I'm Googling it right now what Pat Sajak that's his name what did I call him Part Sajak did I call him Part Sajak I thought you did he's part Sajak part not Sajak oh my gosh so I spent some time looking up all things Puffs ooh so I mentioned Powderpuff football um sticking with the 80s theme that you have uh moved us into yes here's a nice 80s concept the puffy paint oh the puffy paint our mom was the queen of the puff paint she loved the puff paint and didn't you have a sweatshirt like an eye of newt I did we were able to get extra credit for making a shirt that had a Shakespearean quote on it I think a Macbeth quote in high school and I made one that was wool of bat and I made the wings go down the arms of this white sweatshirt and then I found gray fake fur and I made a big belly of the bat right on my belly you wore that a lot I wore it on Halloween not rando I'm going to the mall let me look cool in my bat sweatshirt I remember that you wore it just you know every day wearing because when you make a sweatshirt that is that cool you need to make sure people recognize it but alas no alas no but I wore it every Halloween up through the 2000s wow oh for sure and then it was a gray sweatshirt it was by then it was so faded and it was no longer a puffy I looked up puffy paint cracking so our mom loved to make us puffy paint stuff but after you laundered that bad boy a handful of times the paint all cracked and it looked horrible so I wondered if puff paint did that all the time if that was something special maybe it's because all of the shirts came from Dollar General not your high quality shirt not the high quality shirt but I looked if you didn't launder the shirt first oh you know there's shrinkage that's right shrinkage would cause the crackage that was it so all of those things cracked because we didn't wash them first I thought that was kind interesting that's interesting Carrie those are beautiful are gorgeous they I cannot wait to put some butter on that bad boy I know she said to eat it with the butter put it in my mouth let's get some and drink some wine oh yeah but wait there's a lot more important puff things really well why don't you tell us about the puff stuff while I drink some more wine okay that sounds good good so there's some things that we all are familiar with Puffs tissue yeah came out in 1987 not 83 but very close Carrie that's a lame fact and it is not puff tissue it was Puffs tissue with lotion Puffs tissue with lotion came out in 1987 1987 wow I do not remember it being that old I know I did not like the Puffs tissue with lotion I know why oh tell me you tried to clean your glasses with them and they would smear all up I don't remember that probably did that sounds like me no they gave me zits that lotion on my Pre-teen face oh not good it was too much and so now your nose is red it is sore it is running and it is chock full of the acne thank you Puffs but I found this fascinating tidbit oh I like tidbits the disposable tissue yeah was first seen in Japan in the 17th Century what some dude went saw it came back wrote about it and he was like yeah they use tissues made well they didn't call them tissues you know whatever nose cloths um made for one use and then throw them on the ground what yeah clearly it was pre littering is bad days I guess watch out for this snot rag sweetie can you imagine getting stuck to your shoe so anyway so then obviously centuries later Kleenex made the first tissues they were not made for your nose they were made to remove cold cream for your face oh well that makes sense I thought you were gonna say they were made for your booty no but very quickly people discerned that you could get all kinds of better use out of this like blowing your nose or on occasion a using it for your booty oh my goodness so one other puff well you know I do remember Puff sleeves puff sleeves were big in the 80s what's a puff sleeve so there were sweaters do you remember this the white sweaters that had rainbow hearts going across the chest yes they were super popular because they had a little puff on the top of the sleeve you are correct like they gathered up at the sleeve they did and in 83 I think those puffy sleeves on prom dresses oh my gosh think of the 80s wedding dresses oh oh Prince Diana's puff puff sleeve extraordinaire think of the 80s veils they go around your head like a headband because that screams Gorge yeah and then they would have the beautiful Puffs and the floofs everything was puffy in the 80s the sleeves and the skirts and oh it was like you were a cloud a Bridal cloud of Joy I thought you were gonna say it's like you were a clown a big Bridal clown which you kind of were that's kind of mean I went with Cloud it's loving I'm going to stop talking okay so now that Kristen's been mean we're gonna feed her maybe she's just hangry I think I'm hangry I'm full of wine look at oh my gosh I got to take a picture it is beautiful that is gorgeous there's no big hole but it is Airy yeah I guess there are big holes not just one Center hole I guess right you wouldn't put cream in that sucker no there's a lot of yellow eggy delicious and there's a lot of nooks and crannies for the butter omg will you slather some butter on the other side yeah oh y'all this was not hard do not be afraid of choux pastry not one bit this this was great so okay and just a quick rundown of what happens with choux Pastry as Kristen finishes buttering these and gets them in your mouth so you boil the milk and the butter together it gets all frothy that's awesome you start adding in the flour super slowly I like to use a whisk at first and then move to a spoon do it however feels better for you and eventually that is going to create a ball of dough that all just pulls away from everything into this ball it's kind of hard and it's surprising that's exactly what you want then you add in eggs that are ridiculously hard to stir but it turns it into this soft lovely batter and you've done it that's it that's the choux dough you totally can do this is it worth it oh my gosh is it worth it it is so tender it's like eating kind of like eating a little souffle or a popover it's a popover it is it's a popover oh Carrie take a bite okay I am tasting the cheese the parmesan cheese is salty good you know what the oregano is not overpowering at all I expected it to be and it's just not it's there in the background a little what do you think this is amazing you would wow your friends and family with these you guys the only sadness that I have is that we only made 10 I know I think that this is worthy of doubling the batter oh my gosh this is so good okay so Kristen we really need to test out the idea that these are delicious with wine and so I feel like we need to take a big I'm going first oh you might not have heard that through the very full mouth of um I don't think she liked it your choice white or red would be good with this oh my gosh I don't know how you could go wrong you know what they don't even need the butter that's how delicious they are the butter is yummy but a bite of this with a sip of wine oh my gosh you know what you could make these in mini muffin cups and have them as a little appetizer you could do anything with oh my gosh these are so good wow okay so we made the ugliest steak in the world last time can you imagine serving the ugliest steak in the world though cooked to shocking Perfection right and these it would be a beautiful meal the the look of these would make up for the look of the steak yeah it would wow oh y'all I mean we've just prepared a meal for you it's Heaven mhm open up a can of green beans and you are all
there okay so I'm gonna take just a little chunk of this one with no butter yeah give it a try and tell us what you think really I'm just looking for an excuse to eat some more cuz these are so delicious wow you know without the butter you actually get more of the parmesan cheese yes I dare say it's tastier I really do think it's tastier without the butter uhhuh wow yep I think that this is probably my favorite Mary's Memo it is fancy yep um I mean if you just told people oh yeah I whipped up a choux pastry I mean your friends and family are going to be like I'm sorry yeah huh what yeah I you you put a shoe in a pastry what and it tastes so good yeah and then bring out the wine people are going to love you bring out the wine and then the pastry it doesn't matter there's no going wrong with these nope absolutely not well that is it for this episode I'm so sorry that it is it was awesome it was awesome and thank you for joining us yet again you know I can hardly believe it but next episode will be our last one for this season what I know wow it's crazy after that we will be taking our annual summer Hiatus to plan more crazy episodes for you all so be sure to mark your calendars for May 20th because you won't want to miss out on one alluring tasty dish ooh la la
thanks for listening to Mom's wooden spoon if you like what you heard don't forget to subscribe if you want a copy of this recipe or to check out our blog click on the link to our website in the podcast description if you'd rather you could get to our website through Facebook Twitter or Instagram pick your poison don't say poison we're making food
[wine pouring] just a skosh more here we go keep going [wine pouring] keep going just a skosh [wine pouring] there you go clinky