Pie Frenzy

[00:00] All right. So we got one more thing for you this week.
[00:06] What do you got for you got an under Google?
[00:14] We do under Google rules. That was the plan. Super excited.
[00:19] Told us we had to.
[00:23] We signed up for it. In the end, it's gonna be better and more true than Google
[00:29] can give you.
[00:31] Everybody's favorite game show. Lighting the internet on fire. The under
[00:38] Googles. So this week, actually, Jason, you mentioned this one, I don't know, a
[00:46] few months ago and I wrote it down, kept it in my back pocket and I've been
[00:50] thinking about it and not Googling it. What's the difference between a cobbler
[00:57] and a crumble?
[00:59] Hey.
[01:01] This must have been right around pie season.
[01:07] High pie season.
[01:10] So we're right between Thanksgiving and Christmas.
[01:12] Yeah, it's high pie season. Yeah.
[01:18] So do we have any theories on this? I assume that it's maybe about the crust.
[01:22] Maybe this cobbler. Let me ask you guys this. Does cobble require ice cream?
[01:29] Or is that a you just serve it with that?
[01:32] Okay.
[01:32] It's a hollow mood situation.
[01:34] Yeah. Oh, sure. Okay. Okay.
[01:37] Does a does a cobbler have a crust? I mean, a top crust.
[01:43] Yes. Yes. Okay.
[01:46] I believe that's all it has. I believe a cobbler does not have a bottom crust.
[01:50] No bottom crust in a cobbler. Right. Oh, okay.
[01:56] So pie. I guess. I don't know.
[02:02] So a pie would have a bottom crust and a top crust.
[02:04] Well, so I was thinking that maybe no top crust, right?
[02:07] Yeah, I was thinking it was a pie had the top and bottom.
[02:10] The cobbler had no top and the crumble had a crumbly top.
[02:13] I feel like the top for a pie is going to be optional.
[02:17] Top tops are optional. Tops are.
[02:19] That's what I'm saying.
[02:20] In a pie? Yeah, like a pumpkin pie.
[02:23] Like there's no crust.
[02:24] It's like Panama City. Yeah, it's Mardi Gras.
[02:30] Mm hmm. Okay.
[02:35] So what makes a pie versus a cobbler versus a crumble crumble?
[02:40] So I would have thought that.
[02:43] So in my mind, both a pie or a cobbler
[02:47] and a crumble are like you do a fruit thing in a dish
[02:51] and then you put a a lattice of crust on top of that or something.
[02:58] And maybe just the difference is that the the cobbler is like an actual lattice
[03:04] and the crumble is just like, yeah, whatever.
[03:06] Just throw some.
[03:08] Throw some dough on top of that bad boy and make it.
[03:11] I don't really know what a crumble is.
[03:13] Are there like can you what's more specific with your question?
[03:23] Well, what can you give?
[03:25] That is the complete question.
[03:26] I don't know what it is.
[03:28] So what's the like, what's the what's the most famous crumble?
[03:32] I don't know. A cherry crumble, a cherry crumble or a peach.
[03:39] I feel like it's a fruit.
[03:40] It's it's a yeah, a blackberry crumble.
[03:44] Yeah. So I mean, is there is there some characteristic of the crust?
[03:52] Is there something in it?
[03:54] Well, it separates it from other crusts.
[03:58] Well, that's a good question.
[03:59] I know that the crumble actually has crumbled dough on top of it,
[04:04] but I wonder if it's a different is it just dough or are there nuts or something?
[04:08] Hmm. No, there's no nuts.
[04:11] I feel like there's anything.
[04:13] It's like sugary, sugary.
[04:16] Yeah, there's like a not maybe not powdered sugar, but like, yeah.
[04:19] The top's optional. No nuts, right?
[04:24] Yes. OK.
[04:26] Yeah, I feel like it's like, yeah, it's hard to describe.
[04:34] It's like it's crumbly, I would say it is a sugary.
[04:40] It's a very sugary, like almost smooth like the the dough bits
[04:45] that are in it are not like a smooth thing.
[04:47] They're like you can there's like it's almost like there's
[04:50] like little growths off the side of them or something like that.
[04:53] It's adds texture. Yeah. Yeah, something like that.
[04:57] And then the sugars like crystallized on it.
[04:59] Like, so do you feel like this might be the difference
[05:02] may be just in the cross itself?
[05:05] Well, I wonder because like,
[05:08] you know, you wouldn't have like, but you wouldn't have like a pecan crumble,
[05:13] you know, like a pecan pie.
[05:14] You would I think I think fruit is probably important.
[05:19] OK, I think the same is true for a cobbler.
[05:21] That's why I was confused because I think a cobbler is always a fruit.
[05:26] Yeah, I've never had a non fruit based cobbler.
[05:29] Right. You ever had a pumpkin cobbler?
[05:31] No, that seems weird.
[05:33] No, it's un-American.
[05:35] Is that is a pumpkin a fruit?
[05:38] Yeah, sure. It's got a word.
[05:41] It's a good word, right? Yeah.
[05:45] Is that what makes it a fruit?
[05:48] The fruit is the internal seeds. Yeah.
[05:51] But I think the gourd is like a tomatoes, a fruit.
[05:55] So like a green has a fruit. Sure.
[06:02] OK. Is it green pepper or fruit?
[06:06] It's got seeds on the inside.
[06:07] All those all those peppers got the seeds on the inside.
[06:10] And maybe peppers are fruits.
[06:12] Maybe this maybe the whole system is corrupt.
[06:19] Definitely seems like a vegetable, but you're right.
[06:21] It has seeds inside.
[06:23] Like a cucumber.
[06:25] Cucumbers are fruit.
[06:28] Let's go back to the drawing board. Oh, no.
[06:34] So I think so.
[06:39] My my theory is that cobbler and crumble are probably the same thing.
[06:44] And it's just it's like a soda and pop or like. Hmm.
[06:49] Like what part of the country you came from is what you call it.
[06:52] I disagree. You disagree. OK.
[06:54] I disagree. I think it's it's I.
[06:58] You're right that I didn't think about the cobbler.
[07:00] Probably didn't have a bottom dough.
[07:05] If it did, you would call it a pie.
[07:07] Right. Right. OK.
[07:09] And let's maybe it's like the dish that it's cooked in or something.
[07:12] I also think of cobblers as not very cohesive.
[07:16] Like it's sort of a runny dish, right?
[07:18] It's not sad.
[07:19] Yeah, it's the same tree of crisps.
[07:22] Or what are we calling them?
[07:23] Yeah. Yes. Yeah. Yes. Yeah.
[07:26] Yeah. It's definitely amorphous.
[07:27] OK. Yeah.
[07:28] Semimorphous. Yeah.
[07:30] So you definitely have to have the crust on top.
[07:33] Top not on the bottom.
[07:35] OK. I like that.
[07:36] Maybe maybe there's just the the crumbly dough on the crumble
[07:40] and then the the lattice lattice pie dough on the lattice.
[07:47] Now, could you have just a complete pie
[07:52] covering like an apple pie over a crumble or does it have to be lattice?
[07:56] You mean over a cobbler?
[07:57] Cobbler. Yes. Sorry. Yeah.
[07:59] So like, you know, how you have like a full apple pie cover.
[08:04] Yeah. Could you do that over a cobbler?
[08:07] Well, so with pies, you can do it whichever way you want.
[08:10] You could lattice it.
[08:11] You could have the whole thing.
[08:13] Usually, I think you cut slits for like
[08:18] air escape, basically, or whatever, or like moisture release.
[08:22] Yeah. Moisture release. Yeah.
[08:25] So I would imagine you could do whatever.
[08:27] I think that the cobbler recipe that I'm familiar with
[08:30] has like a type of like bread on top.
[08:35] Oh, interesting.
[08:38] Like a sort of short, bready sort of action.
[08:43] OK, as the top crust.
[08:45] OK. OK.
[08:49] Oh, boy, we're in a world.
[08:50] I feel like I feel like the cut.
[08:54] Well, OK, maybe I'm confusing my things.
[08:57] Yeah. So maybe a so maybe a cobbler is the short bready top
[09:01] and a crumble is a pie crusty type of top or something
[09:06] because that would get thinner.
[09:09] That would dry out more quickly, right?
[09:11] And be more crumbly. Yeah.
[09:13] Once you did right up. Yeah.
[09:16] So our theory is that neither of them have a bottom, though, is what we're thinking.
[09:20] Correct. Bottom crust.
[09:22] I mean, I think if you've got a runny dish.
[09:23] Top's optional. No bottom.
[09:25] No, no, no bottom.
[09:28] And no, no, no, no, no, no, no, no, no, no, no.
[09:34] I think we've got to figure it out.
[09:36] We got a title for our show somewhere in there, too.
[09:37] I just I'm going to I'm just going to Google Top's optional bottom.
[09:43] No, no, no, no, no.
[09:46] Take off your eyes.
[09:48] OK, spyware controls on my computer and get right on that.
[09:56] All right. You look up, Calvin.
[09:57] I'm going to find out what the fuck fruit is.
[10:02] What is good fruit is?
[10:09] Yeah, our first true.
[10:11] No, the one because I had always the tomato was always one that I was like,
[10:15] oh, tomatoes are fruit.
[10:16] What I'd never thought of any of the peppers were.
[10:20] That's messed up, man.
[10:21] Avocado string beans, squash, eggplant,
[10:24] green pepper and okra are all technically fruits.
[10:28] There you go. We've got that right.
[10:31] What's the point of anything words have no means?
[10:38] Oh, pumpkins, fruit bitches.
[10:41] Yeah. So when so what's a gourd?
[10:46] Well, no, I think gourd is in the is in the fruit.
[10:48] So yeah, if you have like
[10:51] all gourds are fruits, but all fruits are not gourds.
[10:55] OK, yeah, like all gourds are like a like a squash.
[11:01] Is a gourd gourds and squash are members of the blah, blah, blah.
[11:06] But technically speaking, squash and gourds are fruits.
[11:10] Yeah. OK, so all all gourds are fruits.
[11:14] All fruits are not gourds.
[11:16] All right.
[11:17] A cobbler is a deep dish baked fruit dessert
[11:21] with a thick dropped biscuit or pie dough topping or pie dough.
[11:27] Biscuit drop. Biscuit.
[11:29] Yeah, that is a crisp
[11:34] is a baked fruit dessert with a crisp and crunchy layer of ingredients,
[11:40] which may include a proportion of sugar,
[11:44] butter, oats, nut, flour and a spice or something like that.
[11:49] Looking to gain a somewhat granular look.
[11:51] I think that's so I was thinking of that's what we were trying to describe.
[11:54] It's not a cobbler.
[11:56] And a crumble similar to a crisp
[11:59] is a baked fruit dessert with a layer topping.
[12:03] A crumble topping includes oats or nuts
[12:06] and is instead usually a streusel like combination of flour, sugar and butter.
[12:14] What's a streusel?
[12:16] Yeah.
[12:23] A pandeouti is a deep dish baked fruit dessert
[12:28] with a flaky pie or biscuit topping made difference between a pandeouti
[12:34] and a cobbler is that the topping is rolled out into the shape of the baking
[12:38] dish and placed on top of the fruit mixture and partially baked dishes
[12:45] then removed from the oven and broken up with a spoon.
[12:50] God, there's all kinds of there's another thing called a Betty,
[12:54] which is a pudding dessert. Very similar.
[12:57] So I missed where the what the cobbler was.
[12:59] A cobbler is a has a that's the drop biscuit or pie dough.
[13:04] Oh, well, and what's the crumble then?
[13:09] Crumble does have nuts.
[13:10] Thanks for paying attention.
[13:13] Oh, that's the oat thing.
[13:14] Yeah. Yeah, and the crisp is the one that I thought was a crumble.
[13:17] OK, that's right.
[13:18] But the crisp and the crumble are very similar.
[13:20] Very similar.
[13:21] Does it does does it say anything about bottom crust on any of those?
[13:26] So I think none of them have a bottom as far as I can understand,
[13:29] because they're deep dish baked fruit desserts.
[13:34] OK, there's there's so many options.
[13:38] Right. There's a grunt.
[13:40] Mm hmm. Can we get a definition of what a pie is then?
[13:46] And a grunt.
[13:47] They must be very I'm finding all this on Canadian living.com.
[13:51] So must be a Canadian thing.
[13:54] Well, this is first time there.
[13:59] It's a wonderful website.
[14:01] Is that is that on your I'm a subscriber.
[14:06] So according to the pie is pie is three point one.
[14:11] Oh, my goodness.
[14:12] According to the dictionary, it's a big dish of fruit
[14:14] or meat and vegetables, typically on a top and base of pastry pastry.
[14:19] OK, yeah, got it.
[14:25] OK, so top and bottom.
[14:26] Well, but yeah.
[14:28] But is it a pumpkin pie?
[14:30] There's no top or pecan pie.
[14:33] There's no top.
[14:34] Right. It typically has.
[14:36] It's those guys like it's typically right. Right.
[14:40] A filled pie, also single crust or bottom crust,
[14:44] has a pastry lining, the baking dish
[14:46] and the filling is placed on the pastries left open.
[14:48] So that would be a single crust or bottom crust pie.
[14:52] OK, I think the one thing for sure we we did learn is that we know why
[14:57] or at least one of the reasons why Americans are overweight.
[15:00] So there's so many so many options.
[15:04] I think I think we also learned that we don't bake.
[15:08] Although Harper, do you remember your 21st birthday?
[15:13] Sure.
[15:14] I made Harper a pecan pie.
[15:18] Is this traditional?
[15:20] 21st birthday present.
[15:22] Yeah, no, I was, I was trying to do something nice.
[15:26] I know he didn't like like he didn't like cake as a thing.
[15:29] So I was like, well, I'll make him a pie.
[15:31] And so I pulled out this thing and I was very proud of it.
[15:33] I even spelled John out with pecans on the top.
[15:37] And it came out beautiful.
[15:38] I was very proud of it.
[15:39] Yeah. And I stuck a bunch of candles in it.
[15:42] Lit him, gave it to him.
[15:44] He blew out the candles.
[15:46] And once we cut into it, I realized that I had put the candles in
[15:50] while the pie was just fresh out of the oven.
[15:52] And so all of the candle wax and melted out into it.
[15:57] But because Harper's a trooper, he ate it anyway.
[16:01] Yeah, so it was perfectly preserved in there.
[16:07] It's a traditional wax pie.
[16:09] Yeah, like I said, not much of a baker.
[16:12] It was good.
[16:15] I learned my lesson.
[16:15] It was good for a wax pie.
[16:18] We ate around it.
[16:19] It was good.
[16:21] Shout out Julia Gerson.
[16:23] Mm hmm.
[16:24] That's right.
[16:27] So are you satisfied with your answer?
[16:30] Yeah, no, I feel good about all this.
[16:32] I understand more than I did before, and I hope Jason does, too,
[16:36] because he's the one who posed it originally at the height of the pie season.
[16:39] Yeah, yeah, yeah.
[16:41] Well, he's probably in pie frenzy at that point, right?
[16:45] Yeah, we were just stuffing so many pies in his face.
[16:47] I didn't know what to call them or what they were anymore.
[16:49] Right. It's just a coma, I guess, is it?
[16:52] Yeah.
[16:53] Hmm.
[16:54] I'm looking forward to that episode of the Great British
[16:57] Bacon Show.
[16:59] Oh, yeah.
[17:01] Crumbles.
[17:03] Tort, tortes, torts and torts.
[17:08] Yeah, for ladies, I've got a I've got a vague idea about what they all are.
[17:11] But yeah, amorphous blob of sugar.
[17:16] Pastry and fruit.
[17:18] Flour.
[17:19] And it goes in my belly.
[17:23] All of them get into your belly.
[17:27] All right.
[17:28] I think we learn.
[17:29] Maybe not the meat pies, though.
[17:30] No, no, no.
[17:31] But but the fruit pie, you can put anything in a fruit pie.
[17:35] Bacon.
[17:36] No, you can put in cucumber.
[17:38] You can put it.
[17:39] Oh, sure. Yeah.
[17:40] The cucumber pie.
[17:42] Pumpkin.
[17:44] Any kind of gourd?
[17:45] Green pepper pie.
[17:47] Green pepper pie.
[17:48] Cucumber pie.
[17:50] A little jalapeno pie.
[17:51] Oh, yeah.
[17:53] We have to revisit this topic.
[17:55] All right.
[17:55] We'll try it out.
[17:56] We'll let the Pacer Nation know how it goes.
[17:59] Because I'm pretty angry about this.