ArtScroll's "Pesach Secrets from Batya's Kitchen" Featured w/ Batya Kahan on JM in the AM

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.