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ArtScroll's "Pesach Secrets from Batya's Kitchen" Featured w/ Batya Kahan on JM in the AM
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Nachum Segal welcomed cookbook author Batya Kahan to the studio during this morning's program to explore her new ArtScroll release "Pesach Secrets from Batya's Kitchen." Always remember to use promo code RADIO when shopping at ArtScroll.com. You can purchase the book here: https://www.artscroll.com/Books/9781422645857.html
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Auto-generated transcript. Not time-synced to the video.
Wednesday morning JM in the AM live in
studio this morning is Bacha Khan
Bachan's got a brand new book entitled
Pesak Secrets from Bata's Kitchen. It's
available now. Go to artsgirl.com. Make
sure to use promo code radio. Again, go
to artsgirl.com. Make sure to use promo
code radio. Live in studio on a very
special Wednesday morning. Bacha,
welcome to JM in the AM.
>> Good morning.
>> Nice to speak with you. Nice to see you.
Nice to have you here. And boy oh boy,
you brought along gifts galore to say
the least. Do you want to Can we start
with that? Can we tell everybody what uh
what you've brought into the studio this
morning?
>> Well, a little birdie told me that you
love corn muffins.
>> Yes. How did you find that out?
>> I did my research.
>> And this is going to baffle me. Who on
earth could have revealed that I am a
big corn muffin guy?
>> So, these are corn muffins.
>> Those are corn muffins. These are
>> corn muffin tops.
>> Oh my gosh.
>> Oh my goodness.
>> Can you make tops without making the
bottoms or not?
>> I think you could.
>> You could do that.
>> Yeah, but it's not. I didn't make those.
>> I picked them up in Brooklyn.
>> Interesting.
>> In a store that makes the best corn
muffins
>> and they actually sell them as corn
muffin tops.
>> Yeah.
>> So, I have my uh I have my uh choice of
homemade corn muffins and store-bought
corn muffin tops. Pretty amazing. And
then you brought along a big box which
till now has been a mystery. I have no
idea what's in it. Do you want to reveal
that on the air or are we doing that
later off the air?
>> Oh, whatever you'd like. But um I heard
you also love cinnamon.
>> Yes.
>> So there's cinnamon buns in there.
>> Oh my. That's a large box
>> from BA's Kitchen.
>> Holy cow.
>> And uh someone told me you love Kogle.
>> Yeah.
>> Potato Kogle.
>> Big Kougal fan.
>> So there's Kogle in there. And there's
poppers.
>> Oh my gosh. So you can save that for
>> Shabas.
>> I was just gonna say it's that entire
box is now
>> Shabas.
>> Uh well, welcome to the studio. And now
I give you an extra special welcome
after all these amazing gifts. Thank you
very much.
>> And I, you know, I wish I sometimes, you
know, when an interview subject comes
into our studio, I wish I knew more
about the industry that they're in. I'm
limited when it comes to cooking and
when it comes to the kitchen, but from
what I hear, you are a big deal in those
categories. You have been a big deal for
quite a long time. Uh, and Batis's
Kitchen is a very, very beloved brand.
When did this all start?
>> It started 18 years ago.
>> Wow.
>> Um, from my house on a small scale. I
started out making dinners and then my
first pesak, I had 18 customers. They
were in my inner circle, people that
trusted me. I didn't have Ashkah at the
time. And then with a lot of hashkah
practice, I got hashkah in 2008.
>> How early does one have to start cooking
to take care of their pesak customers?
This year the seder is Wednesday night,
April 1st. You start cooking for Pesak
when?
>> So originally I used to turn over right
after PM,
>> right?
>> Like a normal person.
>> Well, yeah. like the OCD normal person,
right?
>> And now I just have too many customers
um to start so late. So this year I
actually cautured
on December 25th.
>> Unbelievable. Right after Hanukkah.
>> So I don't like to advertise that I
start so early because people get funny,
>> right? They don't want they don't want a
frozen cookle from December 25th.
>> So yeah,
>> but there's no other way to do it.
>> There's no other way. And anybody who's
in your line of work is doing the same
thing,
>> right?
>> And thank God the product comes out
great.
>> Yeah. Well, we don't do fish and ice
cream and stuff like that till I didn't
even do that yet. So, uh, we we start
with, you know, cooks and cakes and
soups, stuff that
>> When do you do roasted chickens?
>> In the middle,
>> right? Like now would not be crazy,
right? Perfect. Like right before Porum,
that wouldn't be crazy.
>> It's perfect. Yes.
>> Botch is here. The brand new book is
called Pesak Secrets from Bat's Kitchen.
Any of the original 18 customers still
customers?
>> Yes.
>> Wow. That's pretty cool. Is
>> that amazing?
>> That's like almost 20 years worth.
>> Yeah. I got a text actually my first
customer,
GZ.
>> Yeah.
>> She was my first customer outside my
circle and she was the first person to
buy the cookbook.
and she texted me yesterday how she how
she's so proud of me.
>> Wow.
>> So, it's really very nice.
>> Now, do you worry that this could hurt
your business because you're now
offering, you know, hundreds of recipes
for peso to people around the world who
might actually otherwise call you and
say, "Hey, can you do Mike Peso
cooking?"
>> So, um, Arts Girl had the same question.
>> Really? That's funny.
>> The editor of Arts Girl, she's like,
"Why in the world would she give over
all her secrets?" And um I've grown to
understand that parnasa comes from one
place no matter if you have three
cookbooks or not. And um I felt like
this was a way for me to help people
that either can't afford my my food
since it's a luxury service and people
that are not in America.
>> Right.
>> Right. So now I could help unlimited
everyone.
>> Right. Okay. It's pretty cool. And the
um uh I mean the uh I I I think the
whole the whole piece the whole niche
that you're involved with might not be
because generally speaking the clientele
wouldn't be able to cook their own
meals. It's probably a time factor and
people wanting the convenience of your
service more than you know.
>> Sure. Yeah. So, even if they have the
cookbook, Yes. they still might turn to
you and say, "Hey, we need you to take
care of pes off for us."
>> Well, a lot of my customers did buy the
book because they want to know, but it
won't stop them from want to know what's
in there, but they're not, you know, a
Bobby that's having like five of her
children and grandchildren is not going
to, you know, she needs the help. I have
lots of professionals, doctors, lawyers.
>> They don't have the time.
>> They don't have the time. And then I
have, you know, people that can't do it
or people that are traveling that don't
want to caution their kitchen and cook
first. So have a lot of different
situations.
>> Uh it must be a uh a skill to pack up
boxes and arrange for delivery because
it's not only local. I would assume if
somebody is in a different state, you'd
get them the food, right?
>> Yes. We ship all over the United States.
>> And that must be quite a task.
>> Yeah. I even I even wrote in my book,
How to Pack a Box When You Travel. Wow.
>> Yeah.
>> Yeah. You really I thought it's it's
interesting about this book. You you um
you walked in, it seems, with the
attitude that you're going to cover
everything. I mean, I've never seen a
pesak cookbook that actually
concentrated first and foremost on the
kahara on the seder plate.
>> I don't think there is one.
>> I don't think there is one. No. And you
not only talk about the kahara and the
the items that are on it, the sader
plate items that we have traditionally
on the table, but you talk about
different minhagim, different customs
that people have for each one. You talk
about different points that need to be
made about each one. You even discuss
whether people eat them or don't eat
them and when they would eat them if
they did uh you know either during or
right after the seder. So there's this
is very comprehensive. I mean just just
this is an interesting guide. It is. And
I actually had my my RV go through it a
few times because um arts girl wanted to
make sure that it was um overseen
>> um and Rabbi Turski Rab Morai Turski
he's my ravul
and he was the one who I went to to
proofread and he made many many comments
that enhanced this section.
>> Nice. Bachan is here. His book is called
Pesak Secrets from Bach's Kitchen.
What's the key to a good karosis?
>> Love.
>> Oh, well, it's funny you say that
because your whole attitude toward
cooking is how much love and
spirituality there is in the kitchen
when most of us think it's just physical
ingredients and a lot of hard work, but
you think it's like this like this ultra
inspiring experience.
>> It is. Did you read the book?
>> Well, I did my research.
>> Oh, very nice.
>> But am I right? And and how do you
describe that to to to a cook, man or
woman, who you know cooks every Friday
for Shabas and doesn't have the, you
know, that that spiritual feeling,
>> the music P.
>> Yeah. That that you're that you're
looking for that you actually find each
and every time you cook.
>> Um
I think that the kitchen is the nucleus
of the house. So, if the woman is
cooking and it's happy and there's music
or there's a shear and someone's walking
into the kitchen and it smells
delicious, like you want to be there,
right? You want to live there.
>> So, I feel like there's a teenager in
their room and you can't get them out of
their room. The only thing that's
getting them out of their room is
something that smells yummy in the
kitchen.
>> Correct.
>> So, I feel like,
>> Mom, is there a pre-shabas treat this
week?
>> Right. That's always the question.
>> Yeah. Are there pre-shop? You know what
what could we have before you actually
serve the meal tonight?
>> That's right. You walking in from school
and you smell chalan like kogle. What's
better than that? Right.
>> You don't you don't worry they're going
to eat you out of the entire meal if
they uh
>> No, no, no. We'll make
>> There are people like that. You know,
>> we'll make another chalin. Don't worry
about it.
>> That's one way of handling it. A lot of
people would consider that a panic
situation. Frankly,
>> my my kids know that a good chicken soup
will keep you on the der. So So eat up.
By the way, this is also a notion that I
think is important to point out. If
you're going to do this well, and this
means the whole piece that we're talking
about, whether you're cooking for other
people or just cooking around the clock,
you got to be a little bit chill about
it. You have to be you have to have some
calm to you. If you're going to be
stressed out, and it's only going to be
a very stressful experience, it's going
to be very hard to do this on a
consistent basis. Would that be right? I
think whether you're chilled or whether
you're stressed out, as long as you're
organized, that will keep you calm. You
know what I'm saying? So, everybody has
different personalities and different
ways they do things. Sometimes someone
that's stressed out is maybe more on top
of things. Someone that's more chilled
maybe is lax. So, really there's no
perfect way. And meaning every way is
perfect as long as you get the job done,
right?
>> It seems that nothing rattles you,
though. like you it seems you have that
personality where you're not get like
and I think that's a perfect example
kids run in and say hey you know we need
a full pot of chol before shabas that's
what we want that doesn't bother you
that doesn't you know doesn't
>> yeah that's one of my gifts
>> right
>> one of my gifts I don't get rattled too
much
>> right and I think that's really
important in this space frankly uh
Bachan is here you do the whole how to
inspect the leaves in preparation for
the and I'm not making I'm not poo
pooing it I'm just saying that you know
that it's quite a chore and you actually
have a a guide that discusses the
different leaves that are available in
the supermarket that you might use in
the pesak seder and how they each have
their own way of being checked.
>> Right? So,
>> how'd you find that out?
>> Okay, so this is what makes me a little
different than all the other cookbook
authors is because I was trained under
Hashkah for 18 years and um I had first
Rabbi Mendelson for 14 years. He was
unbelievably er and strict and any
questions that I had, he always answered
why we do things. Um, and this what
you're pointing out, you're actually
pointing out all the important things
that I feel that are important in this
cookbook because there's a million
cookbooks.
>> That's why it's at the very front
>> and and there's a million cookbooks that
have delicious recipes and what makes me
different. But I think that this is what
makes me a little different that I I was
trained on Dashkah and what you just
mentioned um was was proof read by Rabbi
Eisen who vivashes of five towns. He's
very very and he's very well known in
the hashkah world and art scroll would
have never let me put it in the book
unless it was approved. Um, and the only
way he let me put all that information
in is if I wrote it word for word. Wow.
>> From his booklet that he had created.
It's called Concise Checking of
Vegetables. I don't have the book in
front of me, but um I don't even think
he printed more than 5,000. So,
whoever's lucky to have had that book is
great. I actually have a QR code that
shows Rabbi Eisen checking the ve the
Roma himself on the video. It's a
27minut video, but there's some really
very important information and every
single recipe that has a casual
awareness
um whether you have to check herbs or
whether you have to check blueberries or
or I write that I wrote that I cook with
that frozen you know whether it's bean
or bodec um cauliflower broccoli
>> or frozen strawberries. I think this
book is a little different. Even my my
food photographer,
they were saying that I should put
strawberries as a as a garnish in the
photo. And I said, "I'm sorry. I don't
use fresh strawberries." They're like,
"But everybody does that. Everybody's
putting a fresh strawberry in their
picture." And I said, "I'm so sorry. I'm
not putting a fresh strawberry in my
photos."
>> Wow. Interesting. Mhm.
>> Um, what percentage of uh romaine
lettuce leaves that you check are
kosher?
>> So, I don't check the leaves. I hire uh
>> What percentage of what they check is
kosher? Do you know?
>> So, over the years there were many many
companies that checked lettuce and a lot
of them went out of business,
>> right?
>> Because which is unfortunate because so
many of it wasn't good. So, they would
buy it. ah
>> they would check it
>> and then it wouldn't be good and they
would have to give it away
>> and you never know what's going to be in
that box if it's going to be infested or
not.
>> So I hire people to do that or I buy you
know
>> any guess on the number or not?
>> There's no I have no idea.
>> So you can open a box it could be
terrible. You can open a box. It could
be great.
>> It could it depends on the season. So
what we do with cabbage like it depends
it really depends on the season. summer
months you'll find a lot more books. But
>> right, interesting.
>> Bot is here from Botcha's Kitchen. The
book is available at artsgirl.com. It's
funny you have a dip section. I don't
think dip sections are popular with peso
cookbooks. I don't think.
>> Well, I love right now. It's funny
because my wife and I were discussing
this the other day
>> because she wanted to make we have a lot
of people coming from Peso. She wanted
to make sure that everything would be
covered, etc., etc., in terms of, you
know, the mains and and how much food we
need, etc. And she said, "You know what?
Let's serve some dips as an opener
because you know a lot of the dips are
filling on the matzah. They taste great
and you know it'll be like another
course and then nobody has to worry
because you know in this case we'll
definitely be covered in terms of
everybody having enough. You know the
seagulls eat a lot and and this could
supplement everything very very well. So
So Kakavo, you have a dip section. How
many dips are in the section?
>> First of all, let's talk about you
discussing the menu with your wife.
>> Yeah,
>> that's cute.
>> Yeah. How do you like how do you like
that?
>> When you when you're empty nesters and
you're sitting and sch smoozing about
stuff, even the menu for pes comes up.
>> I don't I don't think I discussed the
menu with my husband. That's very cute.
>> Thank you.
>> Um but you know like my mash uh right
now my tarnle mash rabbi
he's like what am I going to do with a
dip? I can't dip the matzah.
>> What? Oh they don't do they don't dip.
>> Oh boy. I'm told that some people at my
sader table won't do that either, but
the majority do.
>> But honestly, honestly, like I love fish
with dips. Like I just love it. So
whether you have that matzah or not,
>> I mean I love fish with matzah and dips.
But if you have that, you know, this
whole cookbook is non gra. So a lot of
people don't have matzah on their table
at all. They have it in a bag. They put
it away.
>> That's seal that sealed acrylic
container.
>> Yes. Yes. So, so dips no matter what. I
I you know, just enhances that first.
>> Well, then you must be extra happy for
me because I'll be enjoying it on the
matzah itself. How do you like that?
>> Hey, there you go. Love it.
>> And you have a lot of them. You have
tomato sauce dips. You have guacamole,
which is always a big favorite. Of
course,
>> not tomato sauce. Tomatoes.
>> What did I say? Oh, excuse me. Crispy
eggplant cubes and savory tomato sauce.
>> Uh a beet salad, a baba ganoush,
caramelized onion dip. But I would have
a feeling
>> that is crazy.
>> Well, the onion dips are fantastic. I
would have a feeling these are these are
applicable for a Kit's menu as well.
>> Almost this like I would say 85% of this
book is good year round. It's my my
recipes year round, you know.
>> Um now you just mentioned fish. Now you
made a point in your cookbook, the brand
new one.
>> Um that you here it is making gapilta
great again. So you do agree that Kilta
fish has suffered from a rough
reputation over the last decade or so.
You agree with that?
>> Um I think that we are in a in a in a
time where you buy a gapilta fish loaf
and it's delicious and you don't have to
work so hard.
>> Correct.
>> It's like one of the easiest things you
can make.
>> Right. They even have now
>> a gapilta fish loaf that you don't have
to cook.
>> Oh, really?
>> It comes you it's it's frozen.
>> Uhhuh.
>> It's a It's a Oh gosh, it's a company
with an M. Maybe Monova or something.
>> Never saw it.
>> And yeah, it's it's it's in only a
select few stores
>> and the Stacy Seagull found it because
I'm a big big adult fish guy.
>> Are you?
>> Yes. And she um and you literally take
it out of the freezer, put it in the
fridge, and then Friday night you serve
it. You never have to cook it.
>> Well, that's what you do at B's Kitchen,
right?
>> Yeah, that's true.
>> Um but my husband asked me, he's like,
"Why are you making yourself crazy? Why
are you making yourself crazy?" Nobody
have the loaves. Nobody's going to go
and make the fish from scratch and like
you have the loaves available.
>> Nobody's putting a carp in their
bathtub,
>> right? But there happens to be there are
people that will go to the the fish
store and would not buy fish unless you
killed it in front of their face.
>> Right. I think my mashk said he went
fishing for his fish, but um I felt the
need to go back to the basics and and
research the best gapilta fish from
scratch.
>> And that means you have an entire thing
on how to prepare to fish.
>> Yes. And I did research like I
interviewed people on their recipes. I
tried like eight recipes until I finally
found the right the right one.
>> Boy, oh boy. And you have tilapia in
here and you have white fish and salmon
and so many others. That's just the fish
section, of course. Flounder, sea bass.
Boy, your halamoid meals must be
amazing.
>> Food is good. The food is good,
>> I would only I would imagine. So, a
great tuna salad.
>> Oh, my son-in-law loves that.
>> The Asian tuna salad or this one
>> steak?
>> Oh, the tuna steak.
>> Yeah.
>> Here's a pickled salmon. And And it goes
on and on. Lots of fish in here. Then
you have a whole thing on salads. Even
broccoli and cucumber because the
broccoli, I'm sure, is check broccoli,
obviously. Of course,
>> there's a whole trick on how to uh cook
with frozen broccoli,
>> you know.
>> And the trick is in the book or not?
>> The trick, every single trick is in the
book.
>> Every hack, as the kids say. Every hack
is in here.
>> You have a pastrami Caesar salad. That
must be amazing. You have a kale and
roasted cauliflower salad. That must be
good.
>> I think the cucumber broccoli salad is
going to go viral. That's what I think.
>> That's the first one. the creamy
broccoli and cucumber salad.
>> And yes, you can make it for Pesak
because it's right here in the Pesak
book. How do you like that everybody?
Um, is this a big season by the way or
you have no idea about the competition?
Is it a big season for PES cookbooks?
You have no idea.
>> Do you know what other people are doing
out there?
>> I think that Arts Girl puts out one book
a season.
>> That's it.
>> Meaning they wouldn't.
>> And you're the one
>> compete with themselves.
>> So you're the one.
>> I'm the one.
>> That's it.
>> And actually this morning I was number
one bestseller on Amazon. How you doing?
Holy cow. What category is that?
Cookbooks.
>> Kosha cooking.
>> Wow.
>> And gluten-free cooking. So, I'm in two
sections on Amazon.
>> Right. Cuz everything in here is
glutenfree.
>> Exactly.
>> Yet another market to explore.
>> Yes.
>> Batch is here. Pesak secrets from Bach's
Kitchen. I don't want to go through
every single recipe, but there are a
couple things I got to point out. First
of all, the cover. Who on earth who on
earth makes a Pesak cookbook and puts a
delicious chocolate layer cake on the
front cover?
>> Who on earth?
>> I mean, who would ever believe that a
Pesak dessert is worthy of being on the
front cover of a Peso cookbook?
>> Oh, my dessert section rocks.
>> Peso desserts?
>> No, my dessert.
>> There are people who don't bother
serving dessert on Pesak. That's how bad
Peso desserts can be.
>> No, no, no. I'm going to change your
life right now.
>> What is this called, by the way? I
called it a chocolate layer cake. What
do you call it?
>> It's a simple chocolate brownie cake.
>> Simple as that.
>> Simple.
>> Um, and a gorgeous photo, by the way.
>> Gorgeous.
>> And this is the cover of the book. And
then I said this yesterday on the air. I
don't know if you heard. I said this
yesterday on the air. This picture is
the one that should have been on the
cover. This is the picture on the back
cover. It's ve chops, right?
>> It is.
>> And it is. I mean, this is un I mean,
this
>> I I I'd agree to clean the house for
Pesock if I knew I was having this on
the holiday.
>> All right. I knew it would excite the
max. I put it in the back.
>> It's so good. I mean, it looks
fantastic. What is that sauce on it?
>> It's so simple. It's three ingredients
>> and they are
>> ketchup, honey, garlic.
>> That's it.
>> Looks so savory.
>> I know. It's crazy.
>> Unbelievable. You have a whole bunch of
soups. Flunkin zucchini. Garlic
zucchini, I should say. French onion.
Who doesn't love a good French onion
soup? Obviously a chicken soup. What
makes your chicken soup different than
others? Is there anything special in it
or uh anything you do that's unique?
>> I don't think that what I do is unique.
>> I think I think the key to chicken soup
is to cook it for a long time, no matter
how you make it. So
I think you'll find amazing chicken
soups, all different recipes.
>> What's your opinion on leftover chicken
soup?
>> We eat it all week,
>> right? And you find it much much
spicier.
>> I find the longer it stays the more you
cook it, the better it is. No.
>> Really?
>> Yeah. No,
>> I'm asking.
>> Yeah.
>> You don't find it more spicy or or very
different than it was the first time you
had it?
>> Of course. The more you cook it, the
more concentrated it gets, right?
>> Interesting.
>> But we are chicken soup family. We eat
chicken soup almost every night.
>> Yeah, chicken soup's amazing. My wife
won that contest on chicken soup.
>> Oh, did she?
>> I mean, she didn't win the whole thing.
She got into the finals because of her
chicken soup recipe.
>> Oh, I got to taste it. Oh, her chicken
soup is insane. And
>> so what's her secret?
>> Um, I'm guessing here because of what I
see in the kitchen, it's that uh that
yellow cons thing. You know what I'm
talking about.
>> OSM.
>> Yeah. You know what I'm talking about.
>> I love OSM.
>> So, she put she tosses like half a pound
of that stuff in there.
>> Oh, yeah. But I couldn't do that. I
couldn't do that in this cookbook
because um I would get a lot of hate
emails.
>> Too much salt. A lot of people are
against um the consame, the soup mix,
the MSG. So, we kept it very clean. We
kept it very clean.
>> Then the other secret, a lot of
vegetables. A lot of chicken.
>> Tons. Tons.
>> I mean, she tosses in so much chicken.
So many vegetables. It's unbelievable.
>> So, in my B's kitchen kettle, we put
120 drumsticks.
>> What? How big is the kettle?
>> It's huge. It makes 140 quarts. So, we
put 14.
>> How many flames are underneath it? It's
It's called a kettle. So, it's like huge
and it has its own It's its own pot.
It's attached to And we have like 30
turkey necks
>> that go in.
>> Love turkey necks.
>> So,
>> I love turkey legs. You ever put them in
the chicken soup or not?
>> Turkey necks. I
>> never know legs. You never know.
>> No. I put turkey necks, drumsticks, and
chicken bones. Wow.
>> Right. And then you put dill and you put
the sweet potato and potato. I don't
know. A lot of people put tons of
different things in there.
>> Yeah. You know what I love in chicken
soup, but I would never have it as a raw
vegetable? Turnips.
>> You like it?
>> Love it in chicken soup, but never would
have it. Uh
>> my family doesn't go for it so much.
>> No.
>> It's a matter of what you grow up with,
I guess.
>> Well, haven't had Stacy Seagull soup.
What can I tell you? Um then, of course,
plenty of chicken recipes. Any any of
the chicken you want to uh point out?
Anything? Uh
>> anything people
>> What do you like? No, I'm saying from
this list. I mean, is there anything
that we like Asian chicken balls? Well,
>> what makes it Asian? Very spicy or what?
>> No. Teriyaki or
>> Yeah, it's that Asian flavor. The, you
know, it's the coconut aminos. Um, which
is like similar to soy sauce, but I
think the hot honey chicken drumsticks
was one of my favorites.
>> Oh, so these are You really could have
made meatballs out of this. Doesn't have
to be chicken.
>> Yes. My sister-in-law Estie uh who I got
this recipe from actually does it with
beef, but the original recipe was
chicken. I did it for a variety and also
it's great because it's not saucy and
there's no sugar in it. So, whoever like
would love a meatball and wants to stay
away from the carbs, the sugar. It's
like a very clean uh food.
>> I got to get to that chicken drumstick
recipe. Where is it? Got to see what it
looks like.
>> It's the first one in section. So, let's
see what it looks like here.
>> I think it's the first one.
>> No, the first one is the uh is the what
do you call it? The Asian uh chicken
balls.
>> Are you an appetizers?
>> Oh, maybe I'm an appetizers. There's
another thing I wanted to point out
here. Um you have a stuffed cabbage
recipe. For those who think you cannot
make stuffed cabbage without rice,
>> why not?
>> I mean, because I I I like the rice and
the stuffed cabbage. Okay.
>> But hey, it's pesak matcha. I mean, come
on. We don't eat rice on pesak. Well,
there are people who do, but we don't
eat rice on
>> Right. So, people do put, you know, that
uh fake toasted barley.
>> Yeah.
>> They put that in there to like mimic
that rice feeling. Uh but I don't do
that because I like to keep it clean for
most people.
>> Are you a quinoa fan or not?
>> Yeah, I like You are a quinoa.
>> Yeah. But
>> you use quinoa pes or not?
>> No,
>> you do not.
>> I do not. And in the back,
>> I think we do.
>> There are many people that do, but you
have to make sure that has a real good
on it because it's really controversial.
>> Um, but in the back, I wrote the entire
controversy about quinoa.
>> Oo.
>> Yeah. Yeah. So, it's very informative.
Um,
>> the entire expose is in the book.
>> Here it is. The hot honey crispy draw.
Oh my god.
>> Doesn't that look good?
>> Oh my god.
>> Doesn't that look good? You can actually
do this on uh on on what do you call
chicken nuggets also?
>> Yeah.
>> And you can make it year round.
>> And no frying required.
>> No.
>> When you fry, what do you use? Which oil
on pesa?
>> Depends what I'm frying.
>> Interesting.
>> Because if you're deep frying, I don't
use avocado oil or olive oil.
>> What would you use?
>> I call it neutral oil, but it's really
cotton seed for pesak. Got it.
>> Uh I don't use walnut oil for allergies
or whatever. But um if you're flat
frying, it's I use avocado oil around.
>> You know, your book is very heavy.
>> Do you know that?
>> Yeah. I think it's uh 3.98 pounds or
something.
>> Is that what it is? And what it can't be
that the average cookbook weighs this
much. Can't be.
>> No. Actually, Rabbi Zlatitz told me
>> I think it's the honey drumsticks that
weigh it down.
>> Rabbi Ladawitz told me to cut it. It was
even bigger than this. And he's like,
"You need to cut it down." So
>> it was over 400 pages at one time.
>> It was like 380 and I had to like
consolidate and
>> cuz you're at 350
>> take out some take out some recipes and
he told me the more consolidated you
make it the better will be received. So
he knows what he's doing.
>> All right. And in the meat section you
have a lot of traditional ones. You have
lamb chops, corn beef, short ribs. Uh
you've got a great London broil in
there. You also instruct people how to
create your own meatboard. And you mean
presentation, I assume.
>> Yeah. how to make it look good.
>> Yeah. And how to choose like different
varieties so it's not all the same type
of meat
>> or to make a different, you know,
>> and you have plenty of cookles in here.
>> And then you get to the desserts where
you actually have black and white
crinkle cookies that are worthy of year
round.
>> They are.
>> I'm just guessing.
>> They are year round cuz you have so many
kids that are gluten-free. So, it's a
year round item.
>> Cinnamon crumb cake
>> that you would not believe is Pes,
>> right? You should have named that for
me.
>> That's right up my alley.
>> Um, a vanilla chiffon cake. Oh, that
must be great.
>> I love Pesak cake. It's my my favorite
cake is
>> and I'm arguing it doesn't deserve to be
on the cover.
>> It is so good.
>> All right. Hey, if you can make a great
dessert for Peso, I think you can make
anything. You have an ice cream sandwich
in here for Pesak. That's
>> Now, wait a second. Ice cream sandwich.
That's got to be Kmetz. No.
>> No.
A lemon mousse cake, baked apples. Wow.
>> You like that?
>> I don't, but if my parents were around,
boy, it would be the one thing they'd
want you to serve at their seder. I can
tell you that much. Oh, are you kidding?
A good baked apple for that generation.
Come on.
>> And there you go. And then in the back
of the book, you have two things I want
to point. There's a million things in
the back of the book in terms of guides
and, you know, different um different
tips, and you alluded to some of them
earlier, but two things I want to point
out. Number one, you have a countdown to
Pesak list. And this is for the average
person. This is not for the person who's
turning over after Kaneka like you are.
It's for the average person. How to do
the timing, what to do when, and when to
panic if necessary. I'm just kidding.
But it is a countdown to peso which this
timeline I have to imagine to be very
helpful to people.
>> Of course, I always count backwards,
>> right? You start from the end. You start
from air of peso and work your way
backwards, right?
>> And then of course the prep list and the
shopping list. I mean, people could take
this actually, take a picture of it, and
take it to the supermarket.
>> Not just that, you see the QR code in
the beginning of that section. You can
reprint this list fresh every year for
yourself.
>> Nice.
>> Mhm.
>> And then you have the traveling with
frozen food. So, if somebody is doing a
long trip and they have trays of frozen
chicken and roast, what do you recommend
>> to read how to pack the box so it
doesn't
>> That's the key. The key is to make sure
that you're preventing defrosting as
much as possible.
>> Exactly. Exactly. And how to find ice,
how to pack it, find the insulated box.
You know, every airline has their own uh
rules. You can't really take dry ice on
the airline unless you confirm with them
first.
>> Yeah. But I'm even talking about in the
car if someone's going 3 4 hours.
>> Dry ice,
>> you know.
>> Yes.
>> And that's got to be coach Basic or not.
You have to check ice.
>> You have to check with your You have to
check with your Can you buy a bag of ice
in a store?
>> No one's eating dry ice, you Can you buy
a bag of ice in a store is the question.
We may have to reserve that for our big
show before peso.
>> You need dry ice,
>> right?
>> Mhm.
>> But I'm asking about regular ice. You
know, they sell these big bags of ice.
>> Yeah. Why can't you use dry ice?
>> I'm just saying. I'm just saying. Who
knows? We had a situation here where
someone called in on the prep show and
asked, "Does does water need a hashka?"
Because, you know, all these bottled
waters that are sold have actually have
pes. And the answer by the rabbi was,
"Of course not." But after all, it's
Pesak. So if you can get one with a
hashka, get one with hashka. There you
have it. All right. Uh, how do people
get information about Baja's Kitchen?
We'll tell people how to buy the book in
a second, but there's a there's a whole
industry here of Bach's Kitchen that I
assume is their website or Instagram. I
mean, what what what's going on out
there? Tell us about it.
>> Bachiskitchen.com.
>> That's the website.
>> That's it.
>> Is there social media presence as well
or not?
>> Yes. Yes. And those those include all of
them, Instagram, Twitter, etc.
>> I'm not a Twitter girl, but um I'm
forced to be an Instagram
>> uh person because um everybody's looking
at Instagram as you
>> How often do you post on Instagram?
>> So now during uh busy season, I post a
lot and then after Perm you'll see me go
MIA because it's so busy. It takes a lot
of time to post and to figure out and to
you know what are you doing? takes so
much time.
>> And what do you do today? Today's
February the 18th. If someone wants to
order for Pesak today, can they?
>> Of course.
>> Until when?
>> Until I shut it down,
>> which is
>> when I decide
>> the Sunday before Pesak.
>> No, I I I don't like to say no to
anybody, but I'll take orders until I
can.
>> Well, someone called Pesak's Wednesday
night.
>> If someone called you Sunday morning,
you would take the order or not?
>> If I can, I will, but only whatever I
have in stock,
>> right? You know,
>> so it's not the craziest thing. It's not
the craziest thing, but it you don't
want to be on a waiting list,
>> right? Understood. You know,
>> what does Arts Girls tell you about the
pre-sales on this book? Have they said
anything to you about it?
>> They're very excited.
>> They're very happy.
>> Very happy. Very excited.
>> Yeah,
>> they're very happy that they walked into
Bata's kitchen.
>> Yeah, it was
>> because they are enjoying all the
delicious aromomas and they're enjoying
all the delicious benefits of the
delicious food uh that you make. Pesak
Secrets from Bach's Kitchen is available
now. It's written by Bach Khan. It's at
artscroll.com. We ask you to make sure
to always use promo code radio at
artscroll.com. It's got plenty of
plating and presentation ideas,
checklists, and timelines as we
described. How to navigate the
supermarket. We didn't talk about that,
but you also give a lot of tips about
that cuz people need to know how to shop
and also how to consolidate their time
because if you walk into a pes store,
you can be there for hours and not find
anything you're looking for.
>> So, this section was written by Rabbi
Zibel of Florida. He's kash in Florida
and he they made a compilation ofif
almost 15 years of shilus that people
had
>> wow
>> on what the label means when you walk
into the store there's a lot of labels
that are written in Hebrew and you think
it says kasha pes and it's good but
there's many many labels that are really
actually kitus so in this book it gives
you a visual guide on how to understand
those labels
>> uh also the we talked about the tips
that you offer for traveling
But you also have tips on how to freeze
and how to reheat,
>> which is the most important.
>> Yeah, reheating could be the key cuz you
could you could ruin the whole dish if
you don't reheat it properly.
>> Exactly.
>> Look what I know about this stuff. It's
amazing. All this eating my entire life
paid off.
>> Over 150 recipes. All of them non-
gabros and gluten-free. Every one of
them.
>> That's right.
>> Masleto on the book.
>> Thank you so much.
>> Bacha Pes secrets from Bach's Kitchen.
And thank you so much for all the gifts.
>> Thank you.
>> Much appreciated for having me. Bacha
brought us some incredible stuff from
her kitchen this morning and we
appreciate it very much. And uh we have
somebody queued up whose name is Mosha
Khan who you may have heard of. A good
young singer.
>> My baby.
>> There you Is he the youngest or
>> Nope.
>> But he's one of the babies.
>> They're all my babies.
>> Exactly.
>> And he actually was in that chair a few
weeks ago.
>> Yeah, he was he was great.
>> He was very good on the air. And I told
you that I saw him at a wedding three
four weeks after that.
>> He killed it. He's very good on the band
stand. He's very good.
>> Very proud of him. He's amazing.
>> All right. Well, so we'll do one of his
songs to wrap up.
>> Which one?
>> Which one do you want?
>> So,
>> do we have Yeah, we have it right here.
>> I love every one of them.
>> I would imagine so.
>> Listen to Kado so early in the morning,
you know.
>> Okay, so we'll do this one. I mean, if
you're not his fan, who would be his
fan? Come on.
>> We're the biggest.
>> I would imagine so.
>> Congratulations on the book and uh good
luck. It's going to be a busy month
ahead.
>> Yes. Thank you so much.
>> Doesn't seem to bother you at all. It's
going to be a busy month ahead. It
doesn't bother you at all.
>> Yeah, we're good. We're good. We work
long hours, but it pays off when you see
how many people you help out there, you
know.
>> Would you ever release the statistic of
how many cougles you're making for peso?
You would never tell people that.
>> I have no problem.
>> Around how many?
>> I have to check, but it's about
3,000.
>> You'll make
>> Which cookles? I'm talking about potato.
>> You'll make 3,000 potato cookles. Poor
basil.
>> Yes.
Wow.
>> Yeah, it's insane.
>> Wow. You have freezer space for that?
>> Um, Hall Street does, so we're good to
go.
>> Wow. Amazing. Uh, Mosha Khan wraps up
our segment and go buy the book,
everybody. Bach Khan's brand new Pesak
cookbook. Go to artsgirl.com. Make sure
to use promo code radio. artsgirl.com.
Make sure to use promo code radio. It's
Wednesday. It's JM in the AM.