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Sept. 18, 2023 - Dr. Oz Podcast
42:22
Food Crimes No One Should Ever Make | Dr. Oz | S11 | Ep 29 | Full Episode
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It's time to play Yuck or Yum.
It's a peanut butter pickle sandwich with a twist of jelly.
The cream cheese ice cream with candied salmon.
It's a very confusing taste.
Food crimes.
Are you guilty?
Plus, the dish is always a yum.
Boxed cake hacks that taste as good as homemade.
Please, please.
Coming up next...
Are you ready for season 11?
Today, we are investigating especially heinous crimes against foods.
That's right, food crimes.
Ha!
You didn't think I was going to say that, did you?
Well, food is a big problem these days.
We're going to look at some of the crazy food combos to find out why people are obsessed with, for example, ketchup on salad.
Who does that?
Or the spaghetti ring and sausage jello mold.
Or even this popular everything bagel and salmon flavored ice cream.
Exactly what I thought.
Ew.
Why are they beloved by some, if it's only a few, but some say they are downright criminal?
So I've shared his concerns with many of our guests.
Here in our Food Crime Lab is our chief investigator.
He has almost 4 million subscribers on YouTube and recently tried some of the most unlawful signing food comments of all.
Please welcome Alonzo Lerone.
How are you doing?
Now, we've looked at some of these food crimes, and I'm just curious, is it true people are committing more food crimes, or are we just finding out about them because of social media?
No, we're definitely having more food crimes today because of social media.
Everybody's putting their foods out in the open, and it makes us want to taste it.
I've been doing, for the last two years, weird food combos, and the request just gets nastier and nastier.
So it's definitely because of social media.
Have you ever gotten sick because of a food combo?
Yes.
Oh.
Plenty of times.
Vanilla ice cream and soy sauce has to be the worst combo I can think of.
It started out good, the soy sauce hits the ice cream, and then my stomach rejected it.
So, yeah.
So that was a food felony.
Definitely.
I would not recommend that.
All right, come on over, Alonzo.
When it comes to crimes against food, if you see something, you have to say something.
Take a look at this caught-on-tape video of a food crime happening right here in her own office.
That's Reynolds, right?
An associate producer on our show, very popular.
We caught her putting ketchup on her salad, red-handed.
She is here now with her best friend, Meredith.
Before we get to Reynolds here, we need to build a little crime profile.
A little bit of an insight about how this happened.
So describe when you have noticed this type of criminal behavior.
Well, the first time I noticed was our first night as roommates in our new apartment.
We ordered delivery salads with grilled salmon on the side.
And Rennie actually threw out the dressing and went into the fridge and took out the bottle of ketchup and doused her whole salad in ketchup.
And then she had a side plate that she was dipping her salmon into.
So that was really...
Side plate of ketchup?
Of ketchup that she was dipping her salmon into.
Had you already signed the lease?
It was too late to get out of it?
It was too late.
You're locked in.
Can I taste it?
Yeah, go for it.
Are you guys going to taste it?
I'm definitely not tasting it.
Alonzo, you go ahead here, please.
Allow me.
Pass this down there.
While you taste ketchup and salad, what other weird things, Reynolds?
I mean, she's so popular.
It caught me so off guard to have such an innocent-looking person be a food criminal.
I don't know what to say.
I mean, Dr. Oz, I put it on everything.
Any type of vegetable, cottage cheese, baby carrots.
Cottage cheese?
Yeah.
What do you like about the taste of ketchup so much you put it on cottage cheese?
I don't know.
I just love it.
Like, there's something, every aspect of it I love, so.
All right.
How many of these bottles do you go through the week?
Be honest.
She definitely goes through one squeezy bottle every two days.
For sure.
Every two days?
Yeah.
All right, so we have an eyewitness here.
We have a perpetrator who's actually pretty much confessed.
Your thoughts.
This is a crime against food.
It's not bad.
Not bad.
I'm happy here.
No, I'm just, but I'm gonna have to be fair.
The truth is, initially, we would think it's not good, but Thousand Island and French dressing also has ketchup in it as well.
So this is definitely not a food crime.
Oh!
How do you like that?
I gotta say, it tastes okay.
All right.
Ketchup on the salad is not a food crime.
You are released from purgatory.
You're cracking on the staff.
All right.
Reynolds can keep eating her ketchup on salad.
You know what the thing is?
If you eat as many beans as Reynolds can eat, God bless you.
I'm glad to hear.
Our next guest, Sherry, is turning herself in.
Come on over here.
Now, Sherry is an interesting story.
She has a food crime that caught everybody on my staff, well, off guard.
So please describe this.
I'm gonna let Alonzo decide if this is a food crime or not.
What is your crime?
Well, Dr. Oz, you caught me.
I'm guilty of my crime, which is a pickle.
It's called Pickle Pete.
It is a peanut butter pickle sandwich with a twist of jelly.
You know, it's so good.
So good.
Well, Alonzo, please taste that.
Oh, my pleasure.
Is this mine?
You get the big one.
I'm getting the small one.
You're gonna eat it, right?
I'm gonna try.
How do people in your life react?
They've been the thought of putting pickles with peanuts.
Who would do this, by the way?
There's two people who would.
Maybe they didn't hear the question.
Who would do this?
You ready?
You're right.
Who taught you to do this?
Well, I love peanut butter and jelly.
I mean, it's really good.
I love peanut butter and jelly.
And I love pickles.
I thought, why not?
The sweet, the tangy, the savory.
So, my friends were...
My stomach hurts already.
My stomach is turning.
Yeah.
I'm gonna just have to label this a food crime.
Food crime under his breath.
His last gasp of breath.
Unfortunately, it's a food crime.
Now you can just tell.
All right, it's a weird food combination.
Think about this, my friend.
It's not a victimless crime.
The act of putting, for example, pizza with pineapple can be unforgivable.
Who likes...
I'm going to answer.
Keep your hands up.
I'm going to play you a video from the people from Italy who are tricked into tasting this.
Take a look at what happened when some Hawaiian pizza showed up on the doorstep of some innocent people in Naples, Italy.
I'm going to read the Alamos.
Alamos.
I'm going to get some food.
Now you guys all put your hands up over here.
You still want the pineapple pizza?
They were being beaten up by the people in Naples.
You saw that.
What do you think about Hawaiian pizza?
Is that a crime against food?
I don't think of it at all.
It's definitely a crime against food.
Thank you very much.
Thank you.
In my house, here, take that over there.
You guys eat it.
I'm not gonna eat that.
You eat it.
All right, up next, it's a food crime for sure.
A food crime against ice cream that you'll be texting your friends about.
That is coming up next.
And a scientist weighs in on while we freak out over flavor.
Don't eat it all at once.
But as we go to break, here's a food crime from the Food God.
They're fighting over the pineapple pizza!
I'm telling you, it's a food crime.
What's up, guys?
It's the Food God.
I am here to talk to you about the biggest offense, the crime of food mixing.
One time, I saw a girl dip a chicken finger inside a cola at a stadium.
She dipped it just like this.
I ate it.
To me, this is the biggest crime against food mixing.
Don't ever do that.
What's the biggest crime you've ever seen?
The latest on missing Colorado mom, Kelsey Barrett.
Did you believe she was dead the moment you heard she'd been missing?
Either dead or held against her will.
Her fiancé headed to trial.
He was manipulative and enjoyed control.
I believe he murdered her.
Is there enough to convict?
She saw the outline of a body that she believes was Kelsey.
The details read like a horror novel.
All new Oz.
That's coming up tomorrow.
Do you consider it a food crime?
I don't.
I think what was surprising for me was the fact that the dish was both abhorrent and attractive at the same time.
It tasted much like you would expect it to taste.
It tasted like Jell-O SpaghettiOs.
I mean, that looks crazy.
Well, today we're taking a bite out of crime.
Food crimes.
Tasting our, rather, testing our taste buds by trying on popular, weird, and unique food combos that some find criminal.
Like, for example, how many of you would have salmon in your ice cream?
Hands up.
Salmon and ice cream lovers?
Not one?
Two.
Two adventures of souls.
Our next guest is the owner of Salt and Straw, a West Coast ice cream parlor.
The scene of this food crime.
Can I describe what you are scooping out here?
How could you have even thought of doing this?
Okay, so it's a cream cheese ice cream with candied salmon.
And it's not my invention.
I can't take credit for this.
We work with local elementary students.
In this case, fourth graders invented this flavor, and we try to stay as true as possible to her creation.
It's a very confusing taste.
Things that aren't supposed to taste that.
Anyway, we gave a scoop of this to the audience.
There are the victims right there.
Please start tasting.
And then there's everything bagel too, right?
Yeah, you gotta like that cream cheese, all the spices, like a candied bagel, some smoked salmon.
So this is one of our classic flavors.
It's a strawberry honey balsamic with black vinegar ice cream.
And we add a little bit of black pepper.
This is an old Italian trick where you bring out the The herbaceousness with that black pepper, and the acid just like amps up the sweetness.
Mm.
I'm not even gonna vote.
What do you guys think?
Hands up, who likes the salmon, everything bagel, ice cream?
We got three lovers of that.
How about this other, where's the balsamic vinegar?
Yeah, the balsamic with the strawberry.
Who likes that more?
Oh my goodness, split up the middle.
Are you nauseated?
No.
No vomiting?
Nope.
Nothing?
No.
Stomach's okay still?
I think so.
Just give us some time.
Tyler, thank you very much.
Thank you.
I gotta say, it's adventuresome.
It is intriguing.
I still go for pistachios, which is my favorite ice cream.
Sure.
But I can understand why people might like this.
Yeah, thank you.
Good luck to you.
Keep asking the fourth graders for advice.
Before we go, My next guest says we shouldn't prosecute food crimes at all.
In fact, he says we should never yuck down someone else's yum because of our own biology.
We're all different.
Please welcome author of Cooking for Geeks, Real Science, Great Cooks, and Good Food, Jeff Potter.
Thanks for having me.
Explain, Jeff, why I shouldn't be revolted by what happens.
Why is it odd foods appeal to some and disgust others like Like me.
Well, so much of it's cultural.
It's what you've been exposed to.
So if you grew up with certain kinds of flavors, you're gonna be familiar with them, and they're gonna bring up positive associations, positive memories.
Now, there's a second part here, which is also, of course, genetic differences.
So there are some biological differences.
For example, cilantro.
Some people hate the taste of cilantro, and that's because of genetic differences where about 10% of the population actually tastes that in kind of a soapy way.
That doesn't quite make sense.
My daughter Daffy's like that.
There you go.
Yeah, but I love cilantro.
So then that's just genetics in that case.
So something I learned getting ready for this segment, I always thought, many of you did as well, the taste buds are spread out like this on your tongue.
You see that?
But you see the sweet and salt is a different place.
Sweet to the tip, salt on the side, bitter in the back.
Well, it turns out it looks more like this, my friends.
Here, I built you a tongue.
And you want to see what happens when you put something in your mouth that is salty and sweet and savory?
You ready?
They all light up.
Because the taste buds are over your mouth and your tongue.
I mean, the back is a little bit more bitter, but everything else is sort of mixed up.
What makes the taste and flavor so complex is that we use all of our five senses when we taste food.
As soon as it's our taste buds, right, we smell the food.
Did you guys smell the ice cream over there?
You can smell the salmon, the balsamic vinegar, right?
So you smell the food, you see the food, I started running away, some of them ate it, and all this is sent to our brain to process, right?
And as the brain lights up, well guess what happens?
All kinds of reactions happen, some of them not genetic, some of them connected to the genes, so you make sense of it.
So are there some weird combos you could predict based on what you know about the science of taste in the brain?
Yeah, so we can start thinking about the different flavors here.
When I say flavor, there's really taste as of the tongue, so salty or sweet.
So we take the pineapple and pepperoni pizza combination, it sounds so weird, but maybe if you had something else in your past where you had a fruit type thing that was sweet, well that combination doesn't seem too far to imagine removing the pineapple and replacing it with some other Sweet.
If you like pineapple and pizza, something traumatic happened.
Well, everybody's got their own background.
All right, thank you very much.
All right, there's one more crime against food that I find to be a personal assault to my favorite vegetable.
The assailant is sugar.
The victim, kale.
Some of you have kale.
Kale-flavored candy canes.
They're making it this Christmas.
They're gonna be all over the place.
Are you ready to taste with me?
I want some honest facial expressions here.
Ready?
My staff wants me to try this live.
I've never tasted it before.
I'm a little, I don't know, intimidated.
It's like they took the worst parts of the kale and they put it in a candy cane, isn't it?
Is there anything good about that?
You like it?
Look at this.
This is right here.
There's a picture of this story.
I think...
Is it a food crime?
My opinion?
Yes.
Am I a Grinch?
No.
Will I stick the kale salad?
Yes!
That's what I'm about this Christmas time.
We'll be right back.
Up next, the milk wars are raging on.
Dr. Mark Hyman is here to weigh in.
So should you go dairy-free or should you stick with good, old-fashioned milk?
It's a food fact check that may settle the score.
I don't know if you guys can see it, but it's dropping.
You've seen the videos.
You've heard the headlines.
Plastic in rice.
Metal in baby food.
That looks like blood.
Cheese that won't melt.
Are you not gonna melt?
The big bacon cover-up.
But is it true?
All season long, the Dr. Oz Show is food fact-checking, unleashing the power of truth to find out what's really on your plate.
Today we're food fact-checking the milk wars that are going on right now.
Some doctors and nutritionists were shocked when four big health organizations recently said some kids should drink dairy milk over milk alternatives.
The news comes as milk alternatives have blown up.
Sales have increased 61%, 61%, and shortages have sent people into a frenzy to stockpile their favorite drinks.
To add to this battle, the dairy industry has been pushing to remove the word milk from these popular milk alternatives, claiming they're not even milk.
They're not really this.
It turns out, milk wars are even dividing families all around the country.
Well, all about the milk goes, moo, and cookies.
I love milk so much that I have a cup every single day because we are Team Jerry!
I'm Mr. Soy Milk all by myself.
The good thing about soy milk is it's thick, it's sweet.
Now, they may want to tease me, but they know soy milk is the way to go.
I drink skim milk.
I think it tastes the best and it blends well in my coffee, but all my kids drink all different types of milk.
I drink 1% milk.
I drink almond milk.
I drink almond too.
Almond milk is better.
Almond milk is better!
I'm team dairy.
Nothing beats the creaminess of milk.
Dairy is so much more versatile.
I mean, seriously, what else are you supposed to make eggs, creamy pasta, and mashed potatoes with?
I'm team oat milk.
I like the taste better, and regular milk makes me feel bloated. - The director of the Cleaning Clinic for Functional Medicine, Dr. Mark Hyman, joins us now.
Let me just cut to the chase.
Which milk do you drink, the expert?
Well, actually, I don't really drink milk because it gives me pimples and gas.
Does it really?
Yeah, but when I do, I like milk alternatives, which are coconut milk and almond milk.
Those are my favorites.
And when did you switch from old-fashioned milk?
Was it before the pimples or afterwards?
I didn't have any today because I have no pimples.
See, I'm good.
But the reason I actually avoid dairy milk is because the science that shows it's beneficial is kind of weak.
In fact, it may contradict what people believe.
We know from the science that it may not help prevent fractures.
That it's not necessary for strong bones, and that it may be linked to many risks.
For example, some cancers, autoimmune diseases, allergies, eczema, and digestive issues, and 70% of the world is lactose intolerant.
So, there are probably some people who should be eating dairy milk.
Who is that?
Is there a group like that?
Well, leading organizations have Determine that kids under five should be drinking milk, not milk alternatives.
Dairy milk.
Yes, dairy milk because they believe that the nutrients in there are better absorbed by those children than the milk alternatives.
But I think the jury's still out and there are many leading scientists from Harvard who really dispute the guidelines that we should all be drinking three glasses of milk a day and the kids should have two glasses.
Part of the reason I think there's a desire to continue to use dairy milk is because there's rich heritage of milk consumption by humans.
So scientists have recently uncovered that prehistoric babies also drank animal milk.
These bottles you're looking at there, some of them are more than 3,000 years old.
I'm sure humans were drinking milk even before that.
So, we're going to find out which milks are best for the modern man and woman.
Let's go through all the options.
And these are the original milk alternatives, right?
We got soy, almond, coconut.
We got some newer ones here.
Oat, which everyone raves about.
And then there's pea milk.
Yes.
Tell us about some of these hot trends.
Well, you know, the latest trends are oat and pea, which are kind of new, sexy things.
Oat's a little creamier.
I tell you, I happen to love the oat milk.
However...
Are they nutritionally as sound as you want to be?
That's the key, key question.
So our friends at Consumer Reports looked at some of the most popular non-dairy milk alternatives and broke it all down to help find the best ones for you.
Let's start off with calories, okay?
Put them up here.
Now, which milk has the least calories?
And these are all unsweetened, by the way.
We're not talking about sweetened ones, just unsweetened.
Is it almond, oat, or soy?
What did the research from Consumer Reports show when you did a calorie comparison?
Well, they showed, obviously, that almond has at least 25, oats a little more, 100, and soy a little less, 80. And how does almond milk compare to regular old dairy milk, generally?
Well, it's not milk.
These are not really milks.
They're milk alternatives.
So they don't have the same level of nutrients.
They may not have the same level of protein.
They might have more sugar or less sugar.
So it really varies depending on the milk you're drinking.
Perfect.
So good to go.
Now, let's return to the next issue, which is the amount of protein.
Because a lot of people drink these dairy or dairy alternatives for the protein boost they're hoping to get from it.
Which is, in theory, a good thing.
So which milk alternative is the best?
Let's put the numbers up there.
Well, the most protein is soy milk, which has seven to 12 grams, almonds kinda low, and peas in the middle.
So if you're looking for the protein boost, it's soy milk.
And when it comes to direct comparison against soy, any concerns about that versus dairy milk?
Yeah, again, I wouldn't be guzzling this as a drink because soy, if you consume it in large amounts, has various chemicals in it called phytoestrogens that can increase estrogen levels.
And how about calcium?
When you look at the comparison between all these with the calcium content, because I know that's probably the single biggest reason that consumers keep advocating for regular old dairy milk.
It may be the reason these organizations are recommending dairy milk for kids.
Yes, well I would say first about calcium, when you look at the literature, Studies that show that calcium intake isn't really correlated with stronger bones.
So that has sort of been debunked.
And that even dairy milk consumption is not associated with stronger bones.
So that's an idea that we got that was based on sort of a faulty association, but isn't really true.
So I don't worry so much about the calcium.
I'd rather get it from where the cows get it, which is greens and plant foods.
It's cut out the middleman.
So Consumer Reports, interestingly, when they looked at all these alternatives to dairy milk, they found these actually have more calcium Than the old-fashioned dairy milk.
So how is that possible?
Well, they add it to it.
It doesn't naturally contain a lot of calcium when you use these milk alternatives, but when you add them to them, they actually can have more than dairy milk.
But they're not necessarily the best forms, and I think it's better to get them from the original sources, which is greens and things like, even sardines with the bones or salmon with the bones.
But if you're gonna drink dairy to get calcium, do you trust the way it's historically been absorbed in our bodies?
Just because we at least know this gets in a little bit?
Yes, we do.
We do, yes.
A little bit out of Hyman.
It's hard sometimes.
Up next, the milk horse continue.
Which alternative had the most sugar?
Because that may be the most important stat at all.
I was surprised by the answer.
Plus, which one is the best substitute for cooking and baking?
This guy's going to teach it all to you.
Stay with us.
All right.
We're back with our foods fact check on the milk wars with Dr. Mark Hyman.
So when it comes to milk alternatives, which one loses the battle when it comes to sugar content?
Which is unfortunately where a lot of these problems happen.
Absolutely, well sugar is the worst in oat milk.
Oh no!
Which has 17 grams in the ones that have the highest.
The lowest is coconut almond, they have about a zero to seven.
So I would go with the coconut almond.
If you're getting the oat, make sure it's unsweetened, because that can be a little better.
I love oat milk.
Now I know why.
Yeah, well, just make sure it's unsweet.
Well, when you use it in the baristas and the coffee shops, it's often the sweetened stuff.
That's why.
But get the unsweetened.
All right.
So what should we look forward to when we're shopping for the best milk?
What do we look forward to?
Always just unsweetened.
That's it.
Unsweetened.
Only unsweetened.
And read the ingredient list, because they can kind of cheat on there.
All right.
So we're going to find out which best new milk alternative is the most versatile in the kitchen now.
That time it is a brand new cookbook.
It is called What the Heck Should I Cook?
Brilliantly named.
Yeah.
Happy chef in the front.
So what the heck can I cook with milk alternatives?
Is it safe?
Oh, you can make the best stuff.
You can make pancakes, scones, you can make smoothies.
It's awesome.
So we're gonna make my favorite, which is pancakes that have no dairy and no gluten, And no grains.
Okay, so the secret ingredient, the best milk alternative he thinks for cooking is...
Coconut milk.
Coconut milk.
There it is.
And this is the light form, which has a little less fat, but a little less calorie, but still creamy and delicious.
So there's no suffering here.
So again, you're looking for light and unsweetened coconut milk.
Yes.
Okay.
So I'm going to help with the eggs.
You do everything else.
He's going to make dairy-free lemon blueberry pancakes.
He's my sous chef.
So the first thing I do, Dr. Oz, a very hard job, I know you can do it, break the egg.
I'll do two at a time.
All right.
Okay.
Except we only need one.
Typical.
You can't follow instructions.
That's all right.
That's all right.
We'll get him a job someday.
Now what we're going to do is we're going to whisk them.
Do you think you can whisk it together?
I'm a whisker.
I can whisk.
You've got to get into it.
Come on.
You've got to get into it.
Like this.
So you've got to break the yolks.
And then we've got to pour in all the liquid ingredients.
We have coconut milk.
And this is the coconut milk.
It makes it nice and creamy.
Higher, higher, higher.
Okay.
That's really good.
Top Chef Dr. Oz.
Top Chef.
Two doctors and a chef.
And then we have...
Lemon juice, which helps it rise.
And we have vanilla right there, yummy flavor vanilla.
And then honey, a little sweetener, not too much.
Oh, look at that.
This is my honey, by the way.
My honey from my bee house.
From your bees.
Wow, amazing.
Okay, and then we put in the flour.
First we have the cassava flour.
Cassava flour is actually made from a root, and it's a great kind of starch, low glycemic, and it's got a lot of prebiotics, and it's so awesome.
So we put that in and mix it up.
Oh, you're good at that, Dr. Oz.
Look at that.
And then we put in...
Sifted coconut flour.
Why do you have to sift it?
Just to get the chunks out.
And a little salt.
And then we have this perfect pancake mix.
This is all the ingredients here, by the way.
I'm gonna give a little extra lemon, because I like lemon.
We're not gonna use Dr. Oz's mix, because I don't know what he did there.
But anyway, we're gonna use this one.
And we use a little coconut oil.
Oh yeah, help me with that.
And we put a little coconut oil in there.
It's actually great for high temperature cooking, just a little bit.
And you just scoop one scoop in.
And it makes about 12 pancakes with one recipe.
And then what you do is you put the blueberries in like this.
You lay them on top.
You can help me, Dr. Oz.
And you put them in.
Smiley faces.
Yeah, make a smiley face.
And then three, four minutes later, they're done.
Yeah, three minutes.
Are the customers usually happy at your house?
Oh, my God.
Yeah.
Nobody knows they're eating healthy, right?
You don't have to be in deprivation.
You don't have to miss out.
It doesn't have to be a hassle.
You can make a yummy, delicious food.
Now, I made these a little bit of maple syrup, but do you need to add maple syrup on these, or are You don't.
You can put, like, apple butter.
You can eat them plain.
You can...
Grab your plate.
Drink a little cinnamon on them.
Grab your book.
My book.
Grab the plate.
I got the book.
My goodness.
It's so hard to follow.
Because I've got tasters over here.
Joanne and Rachel are joining us from the Bite Club.
They have been tasting the pancakes.
First of all, would you have known that they were made from coconut milk?
No, absolutely not.
I'm 100% Team Dairy, but these were absolutely delicious.
Sorry, Mom.
They were absolutely delicious.
Your thoughts?
I love them.
They are absolutely incredible.
And I thought the coconut milk was going to be a little bit overpowering, but it has the perfect sweetness.
And I can't believe they're not grain.
They're grain-free.
I've got to say, as competitive as we are, this is really kick-ass.
I'm very proud, very proud that you came up with this.
Wonderful work as well.
Thanks for joining us, Dr. Hyman.
Fantastic book as always.
By the way, I'm going to post the cheat sheet with all the nutritional information on the different milks we discussed today on my Facebook page so you can share it with all your friends.
You can also find this recipe and more on the Milk All Turns at DrRoz.com and in our Bite Club newsletter, which is very popular to check it out.
But most importantly, pick up a copy of Dr. Hyman's book, What the Heck Should I Cook?
Because now you'll know!
We'll be right back.
Congratulations.
Thank you.
Today on The Dish on Oz, take it till you make it.
We have simple cheese for boxed cakes mix, store-bought pie, and even a locale trick for your favorite sweets.
I like that last part.
Stick around.
If there's one thing that brings us all together, it's food.
So we're calling everyone to the table to dish on everything, from the latest food hacks and trends to everyday recipes you can make for dinner tonight.
It's simple, it's celebratory, and most of all, it's about having a great time in the kitchen.
What is going on?
I'm trying to help.
Let's Ditch.
Welcome to the Ditch Out.
But today, you don't need to be a pastry professional to create cakes and cookies that will impress.
Daphne, what's on the menu today?
Cake?
Clearly.
All right, you guys, today we are faking it till we bake it.
We are using store-bought cheats for all of our favorite sweets.
And I'm very happy about today's show, because I have kind of a sweet tooth.
I'm going to show you guys how to cheat to make lower calories in all of your favorite baked goods.
You guys are going to love what I have in store there.
Then Gina is actually going to show us the cheater's pie every southerner swears by.
Yes.
And I have to say, if you like custard, you're going to love this recipe.
And the best part is it's using store-bought crust, so it takes it really easy.
And first up, we're sharing the cheats to make boxed cake taste as delicious as homemade.
Looks so good!
While you're revealing all the cheats, I'm taking these over to the audience.
Maybe some hungry members waiting for us.
Enjoy yourselves.
I mean, the smell of sugar that's in the air is really doing it for me right now.
I'm hungry all the time as it is right now.
If you come a little closer, see how there's this missing edge right here?
That's the truth, guys.
Well, I wonder who did that.
All right, well, I'm gonna match the other side.
Yeah, come on.
Cuz I can't talk and watch the show.
So I do love cake.
I really love cake.
John and I are coming up on next year will be our 10th anniversary.
All right.
Give it up.
You know what?
I really love being married to him and I'm excited to figure out what we're gonna do for that big anniversary.
But the point is, I wasn't a bridezilla about anything except our cake.
I was a total freak about this cake.
I had like 12 tastings just to make sure we got it right.
It was taller than my husband.
Wow!
It was like a whole thing, the layers.
Okay, let me see if I remember.
It was a vanilla chiffon cake with a dulce de leche frosting.
Wow.
Ladies, if you wanted like a not too sweet cake, this was not the cake for you.
It was so good.
But Vanessa, I have to say, I feel like you rival me in this category.
Your cake made it all the way to People magazine.
Oh, yes, yes, yes.
That was so glorious.
Oh, it's so pretty.
That was a, we had an Egyptian themed wedding because we met in Egypt on the Nile on a cruise.
So those are lotus, those are papyrus leaves that, you know, they're obviously sugar, but they were gold papyrus leaves that we did in kind of like a pyramid shape.
How cool.
Yeah, and it was chocolate with raspberry.
So I'm gonna dish the details on this first cheat that we're showing you, one of which is to show you how to make store-bought cakes taste as delicious as homemade.
This cheat, I have to say, is something my family's been doing for a really long time, and I talked about it for the first time when we revealed the cake we make for my dad every year on his birthday, which is German chocolate cake, his favorite, he loves it.
And he's so cute, look at him, he's digging into the frosting there.
The first question people ask me about my dad, they're like, does he only eat yogurt with blueberry and almonds all the time?
And the truthful answer guys is, Yes.
Except for the German chocolate cake and my mother-in-law's ribs, which he also loves, and pretty much anything my mom makes.
But the real secret to this mix, to making moist, perfect, delicious cake, guys, is instant pudding mix.
I can't even talk to you about how deliciously dense and fudgy this makes your cake.
It obviously adds a lot of moisture, but it also adds a lot of substance and texture to it.
All right, I'm passing this to Jamika.
What's your next cheat?
Pass the torch.
Okay, so now my cheat is sour cream, ladies.
The thing with the sour cream, if you think about it, it's acidic, so it reacts with the leaveners, and it kind of gives it that little oomph, that boost to the cake, and just gives it a little bit more height to it, too.
And it has that little tangy flavor in it, so you kind of mix all that in, and sour cream just takes it to another level, you know?
I'm going to pass it on to you, Ms. B. Yes.
Okay, here's I'm a coffee lover.
Ooh!
Instead of water, when you put one cup of water, use one cup of coffee.
Wow!
Wake that cake up!
Yes!
I have never guessed that.
Fantastic with chocolate.
Yeah, and of course coffee.
You don't really taste the coffee, but it really makes it nice and rich.
I was just going to ask you that.
Does the flavor of the coffee come through the cake?
No, no.
Just a smidge, but it's really, really good.
Just kind of brings out that chocolate.
It feels, yeah.
So that's all together, yeah.
So now I'm going to genetize it.
Ooh!
I'm going to use this underneath.
There we go.
Just cause it's a little better.
All right.
Put that together.
That's already mixed up perfectly.
Isn't that perfect, right?
Just take a spoon of this.
And a waffle maker?
Yes!
Who wants a cake?
When you're looking at waffles.
It's a waffle cake, so it makes pasta.
Yes!
Don't you love that idea?
Because then you can have it.
Everybody have their own individual cake.
Right, I love that.
No cutting, none of that.
So this is in place of slices.
Everyone gets their own waffle.
This is in place of slices, yes.
And the nice thing is also you don't have to worry about timing and testing your cake this way.
This will ding, ding, ding when it's ready to be turned off.
Good college tip.
My daughter is 19, sophomore in college.
This is a great, I'm gonna give her one.
Yes, give her one.
I see your cheek.
And I'm gonna raise you a cheap one.
What's happening?
What's happening here?
This is a little something special.
I turn your cake waffles into these!
Ice cream sandwiches.
Ice cream sandwiches.
I never ever thought I'd be serving these on my show, but here it is.
Oh, look at that.
This is up for everybody.
I mean, I want a panel on this thing.
If this was genetized now, I'm osmosized by the entire thing right now.
You like it?
Great idea.
That's what this is all about, right?
Cheating the right way.
But you know, when I was in the audience, we got one more of these left, I ran into a very nice member of the audience whose birthday is today.
Oh, what's that?
39th birthday.
Come on, will you help me with this?
Sure, sure.
Let's go.
Come on over here.
Let's go.
Let's go surprise.
Look at your baby bites.
Are you ready?
Here she is.
MK, is that you?
Is this today your birthday?
Yeah.
And where are you from?
South Africa.
Now listen carefully.
This could be yours, but first...
Happy birthday to you.
Happy birthday to you.
Happy birthday dear.
What's your name?
D.K. D.K. Happy birthday to you.
Eat it.
Let's see if she's happy.
So good.
Is she happy?
Is she happy?
We'll be right back, everybody.
Yeah!
That's a good birthday.
Welcome back to the Dishadahs.
I am hard at work on a man-made, homemade pie crust, which is an absolute essential for anyone who wants to make good pies.
No, no, no, no, Dr. Oz.
Today, we are cheating.
What?
Using store-bought crust and other shortcuts to join everybody how to fake it until you bake it.
But you keep rolling that dough.
We'll check back on you.
Shut up.
He looks good.
You're doing a good job.
I like this, I like this.
But Gina, do dish the details for us on this cheater's pie that southerners swear by.
What's going on?
Let me tell you, so first off, this is the main key.
Okay.
Store bought.
Store bought pie crust?
We're not fooling with all that foolishness and rolling it.
No, you're giving the brush off to homemade?
Okay.
Goodbye.
So we gotta stir our crust, but we're gonna use beans to weigh the crust down, because if we don't, the crust will tend to get a little soggy.
Right.
So just put it in here, let it sit like that for just a little bit, and then we're just gonna remove these.
So you blind bake it, so you throw it in with these beans, cook it up about halfway, a couple of minutes, so that it gets nice and golden brown.
See, just a little golden brown.
Look at that.
That gives you that crisp crust on the bottom.
Beautiful.
Okay, so let's get started.
What are we making?
We're making chess pie.
Chess pie.
Chess pie.
Sweet.
Now, Southern Pie of the South, come on now.
Where's the name Chess Pie come from?
Well, for me, my grandmother always made it.
She would go ahead and, I mean, any family reunion, if it was a repass, a new neighbor.
It was sort of like that gift you passed on to loved ones.
Yeah.
And it always had that special touch.
Yes.
So my nana does it.
Aww.
So we're gonna add in some eggs.
That's that southern hospitality.
I don't think anyone brings you a chest pie when you move into a new apartment in New York City.
Let me tell you.
It's like sweet tea.
It's the house wine of the south.
You know what I mean?
There you go.
That's what you gotta do.
This is why you have dew drop-ins, because people know that there's some sweet tea brewing or some chest pie happening.
I know.
Okay, so we have eggs.
Milk.
Milk.
Yep, add the eggs in already.
Yep, salt.
Pretty simple ingredients, too.
Always vanilla when you bake.
You know, you always need vanilla.
And this time, we're gonna add in a little vinegar.
The vinegar's gonna cut the sweet a little bit.
Oh, nice.
Wait like that.
Okay, good stuff.
And we're gonna pour in some sugar.
Oh, just some.
Hey, it's southern pie.
It's gotta be sweet.
Come on.
That's right.
There we go.
Yeah.
So now, so you'd make this, I mean, like, is this a...
Are y'all falling out about that sugar?
Y'all think it's too sweet?
I am right with you.
Honey, honey, honey, honey, honey.
Keep going.
Put it in here.
Oh, don't waste any of it.
That's right.
We don't waste in the South, sugar.
Okay, stir that in.
So you make this cake for new neighbors, but do you make it for, like, a loved one?
Do you make it for a new boyfriend?
Do you make it for something like that?
No, I make it for my mom.
You know, because my grandmother made it for me, so it's like made for her.
Like a tradition.
I love that.
I love traditions.
Southern traditions.
Southern traditions.
Wait, you did add some cornmeal in, a bit of flour, and butter.
A lot of butter.
A lot of butter.
Must have butter.
Okay.
And that's gonna go in for 50 minutes.
These are going in, but my friends are already eating over there.
Oh, we're eating, sorry.
We've already started the party, huh?
And I'll tell you, the great thing about this pie is you can decorate it any kind of way.
Some people do chocolate.
You can do blueberry, blackberry.
Did you put coconut in there, too?
You can do coconut.
Exactly.
You want to put a little brown sugar on top, but...
How about a little sweet for my sweet?
We always need a little extra accessory.
It just makes it purdy.
All right, I'm done.
I'm done.
We're done.
What do you mean you're done?
I just need the crypost.
The whole pie is done.
No, we don't need that, sweetheart.
We're done.
Can I show you something?
It is good, and you taste that little bit of vinegar, the little bit of acid that comes through so it's not super, super sweet.
Wow, delicious.
And that crust on top.
The crust is good.
I love the cornmeal.
It gives it a little texture in each bite.
I love that.
Is this whipped cream on top?
You can use whipped cream.
I decided on powdered sugar.
Do you want some whipped cream, too?
Why not?
You know what?
I love a girl.
I love a girl like you.
I'm gonna pass the cream of this recipe is to die for.
This recipe at DrOz.com slash the dish.
Check it out.
Next, a sweet cheat to cut the carbs and the sugar.
Finally, the newest sugar substitute that everyone is talking about.
out and get this, it is keto friendly.
Cut the carbs.
Mmm.
Eight carbs, yeah.
Cut the carbs.
The latest on Missing Colorado Mom, Kelsey Berry.
Her fiancé headed to trial.
Is there enough to convince?
She saw the outline of a body that she believes was Kelsey.
All nuance.
That's coming up tomorrow.
We're back with Adichanab's talking about our favorite cheese to help you enjoy those sweet, sweet treats that you all crave.
Mmm, and I have one more shortcut.
I am so excited to share.
When it comes to baking cheats, we're not only looking to save time, sometimes we want to eat our sweets without the guilt.
So today, we are making death by chocolate, not corn, but cupcakes.
Oh, you're going, you've been rolling pie crust, you're frosting cupcakes, you're just after it today.
When you were a child, this is how you would do your frosting, like this.
We'll do it now.
That's literally how much you want.
What show is this?
I know, I do love it that way, still.
The secret ingredient that makes these cupcakes both low carb and low sugar, you guys, is Swerve Sweetener, a zero calorie, natural sugar replacement.
And it's perfect for anyone who's on keto or trying to cut their sugar intake, which I feel like so many of us are, but we don't want to give up our sweets.
And the best part is Swerve measures cup for cup just like sugar, which makes baking with it so easy.
You're not having to do any math or conversions.
Okay, so here's what I'm gonna do.
I make a really basic chocolate cupcake recipe, which I have here.
And I also used it for the frosting, a basic chocolate frosting, and I just swapped in my swerve for the sugar.
So I have almond meal, I have coconut flour, cocoa, baking soda, and some salt, and I'm whisking that together with my eggs here.
And then as this starts, oh, you're just, you're getting fancy over here.
I feel like Salt Bae.
Sprinkle bae, sprinkle bae.
I added in some almond milk as well.
And you, of course, can use regular dairy if you prefer.
And now it's time for my Swerve sweetener.
You guys, this is made from ingredients found in fruits and root vegetables.
And the part that I really love is it doesn't have that kind of bitter aftertaste that so many other sugar replacements can have.
And again, if the regular recipe called for a cup of sugar, I just added in a cup of Swerve right there.
All right, so bring this batter quickly together.
Here we go, here we go, here we go, here we go.
Oh, it's fast.
Finished version.
We baked it up.
My dad decorated it like this.
Let's give it a taste, see what you think.
Elegantly done.
We can take this home to your kids.
I gotta say.
It fills your mouth.
I don't feel cheated.
Full circle of life.
I'm being cleaned by my daughter.
It tastes delicious, and I'll tell you what's even cooler, you guys.
This cupcake here has three grams of net carbs and one gram of sugar, versus, you're not gonna believe this, versus 35 grams of net carbs and 19 grams of sugar in a regular chocolate cupcake.
I think that's called you having your cake and eating it, too.
Tell everybody.
Thanks to our sponsorship partner, Swerve Sweetener.
You all, the entire studio audience, is going home with a bag of Swerve granular sweetener.
You can find any of us at B.B. Dish Up today on DrOz.com.
We'll see you all next time.
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