Bertcast's podcast

Comic and man of the world Bert Kreischer shares his wisdom and life with you.

# 385 - Steve Traviño & ME 01/29/2020

# 384 - Moshe Kasher & ME 01/22/2020

# 12 – Something’s Burning Uncut – Grace Helbig & Brooks Wheelan 01/17/2020

# 383 - Sam Morril & ME 01/16/2020

# 382 - Craig Ferguson & ME 01/08/2020

# 11 – Something’s Burning Uncut – Ari Shaffir & Steve Rannazzisi 01/04/2020

# 381 - Nick Thune & ME 01/01/2020

# 380 - Gabriel Iglesias & ME 12/24/2019

# 10 - Something’s Burning Uncut – The Super Troopers - Steve Lemme & Kevin Heffernan 12/22/2019

# 379 - Dan Soder & ME 12/18/2019

# 378 - Michelle Wolf & ME 12/13/2019

# 377 - Andrew Dice Clay & ME 12/11/2019

# 376 - Tom Rhodes & ME 12/04/2019

# 9 - Something's Burning Uncut - Keith & The Girl 11/30/2019

# 9 - Something's Burning Uncut - Keith & The Girl Chemda Khalili & Keith Malley from the comedy podcast, Keith & The Girl, join Me as I try to make Croquembouche, AKA, Tower of Donuts. Recipe: http://bit.ly/SBKeithandTheGirlRecipe CROQUEMBOUCHE A French dessert that’s often served at weddings and other special occasions. MAKE THE CUSTARD - Preheat oven to 425˚F - Separate out 18 egg yolks - In a pot, heat 6 cups milk and 2 teaspoons vanilla over medium heat. - Bring to a boil and then turn off heat. - Using a hand mixer, beat the egg yolks and 2¼ cups sugar until light and fluffy, about 2 minutes. - Add ¾ cup cornstarch and mix until fully incorporated. - Add ½ cup of the milk to the egg yolk mixture and mix until well combined. - Add the remaining milk mixture and beat until fully incorporated. - Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes. - Remove from the heat and add 3 tablespoons butter, whisking to combine. - Strain the custard into a bowl. Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hours. MAKE THE PUFFS (“PATE A CHOUX”) - In a large pot, bring 4 cups water, 4 sticks butter, 2 teaspoons salt, and 6 tablespoons sugar to a boil over high heat. GET THESE INGREDIENTS READY WHILE BOILING: - 4 cups flour - 12 eggs - Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball. - Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove from heat and put in stand mixer. - Mix in one egg at a time until fully incorporated. - Using a piping bag with a round tip, fill the bag with the batter. - Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart. - Use a wet fingertip to gently press down any points on the puffs. - Brush the egg wash over the the puffs. - Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes. FILL THE CREAM PUFFS WITH CUSTARD MAKE THE CARAMEL - Add 2 cups sugar, 2 tablespoons corn syrup, and ⅔ cup water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. - Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C). - Remove the pan from the heat and add ⅔ cup heavy cream, stirring vigorously. ASSEMBLE THE CROQUEMBOUCHE - Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern. - Continue to stack caramel-dipped cream puffs in a tower shape. - Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower. The Berty Boy Tour is on sale now! Get your tickets at www.bertbertbert.com For all TOUR DATE & MERCH click HERE: http://www.bertbertbert.com To Follow me on.. Twitter: https://twitter.com/bertkreischer Facebook: https://www.facebook.com/BertKreischer Instagram: https://www.instagram.com/bertkreischer/?hl=en Youtube: https://www.youtube.com/user/Akreischer /episode/index/show/bertcast/id/12224087

# 375 - Ethan Page & ME 11/28/2019

# 374 - Paul Virzi & ME 11/20/2019

# 373 - Todd Garner & ME 11/16/2019

# 372 - Kimi Werner & ME 11/13/2019

# 8 - Something's Burning Uncut - Danish & O'Neill 11/09/2019

# 8 - Something's Burning Uncut - Danish & O'Neill The full unedited audio of my Cooking Show "Somethings Burning". On this episode, I invite Jeff Danis & Ryan O'Neill from the Danish & O'Neill Podcast to make a questionable recipe of Poutine. If you like tons of sweat, slobber and cheese curds, this is your episode. Subscribe to ATC to never miss an episode of Something's Burning: http://bit.ly/SubscribeATC Recipe: POUTINE 2 WAYS! Classic Poutine and Bert’s Breakfast of Champions Poutine. MAKE THE GRAVY (5-10 minutes) Make the roux: In a small saucepan, melt 4 tablespoons butter over medium heat. Add 4 tablespoons flour and mix. Cook 2 minutes. Gradually whisk in 2 cans beef broth. Whisk out all lumps. Add these ingredients and whisk until gravy thickens, about 5 minutes or so: ½ teaspoon garlic powder 1 teaspoon onion powder 4 tablespoons ketchup 4 teaspoons Dijon mustard 4 teaspoons Worcestershire sauce Salt and pepper to taste MAKE THE FRIES - DOUBLE FRY METHOD Heat oil to 350° Cut potatoes into ¼-inch sticks and put in a bowl with cold water (You want to let the potatoes soak for at least 1 hour for crispy fries.) Double fry the potatoes: First in 350° oil, pull out and drain Heat oil to 425° and fry again for about 3 minutes. (WHILE FRIES ARE COOKING, MAKE BLUE CHEESE WEDGE SALAD) Core head of lettuce and cut into wedges Top with blue cheese dressing and blue cheese crumbles MAKE CLASSIC POUTINE Top half the fries with gravy and cheese curds MAKE BERT’S BREAKFAST OF CHAMPIONS POUTINE Fry eggs and bacon. Top fries with gravy, curds, eggs, and bacon WHILE EGGS and BACON ARE COOKING, MAKE MILKSHAKES! The Berty Boy Tour is on sale now! Get your tickets at www.bertbertbert.com For all TOUR DATE & MERCH click HERE: http://www.bertbertbert.com To Follow me on.. Twitter: https://twitter.com/bertkreischer Facebook: https://www.facebook.com/BertKreischer Instagram: https://www.instagram.com/bertkreischer/?hl=en Youtube: https://www.youtube.com/user/Akreischer /episode/index/show/bertcast/id/11966384

# 371 - Gary Gulman & ME 11/06/2019

# 370 - Jeannie Gaffigan, LeeAnn Kreischer & ME 10/31/2019

# 369 - Mark Normand & ME 10/30/2019

# 7 - Something's Burning Uncut - Whitney Cummings & Michael Rapaport 10/26/2019

# 7 - Something's Burning Uncut - Whitney Cummings & Michael Rapaport The full uncut audio from my cooking show "Something's Burning". I teach Whitney Cummings and Michael Rapaport how to make pizza (sort of) Special thanks to Gil Tamazyan (Platter Pizza) Subscribe to ATC to never miss an episode of Something's Burning: http://bit.ly/SubscribeATC Full Recipe: http://bit.ly/BurningPizzaRecipe More from All Things Comedy! http://www.allthingscomedy.com Recipe: - Make the Dough - Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine. - Add water and mix to combine. Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads. If dough sticks, add flour 1 tablespoon at a time to the mixer while it is running, until the mass barely sticks to the bowl. If the mixture is too dry, add water 1 tablespoon at a time to the running mixer. - Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours. - When ready to make pizza, transfer dough to a floured work surface. - Divide dough into four even sections. - Coat four small containers or bowls with nonstick cooking spray or olive oil. - With floured hands, form each section into a ball. Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil. - Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume. Make the Sauce - Make the sauce by either pushing the tomatoes through a food mill or simply pulsing them in a food processor until a chunky liquid is formed. - Heat oven to at least 475 F, higher if your oven allows. If using a pizza stone, place it in the oven to heat as well. - Assemble the Pizzas - Onto a well-floured surface, stretch out each ball into a 10-inch circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle! - Place one dough ball onto a lightly floured pizza peel, shake gently to ensure that the dough is not sticking. - Spread about 1/3 cup of sauce over the dough, leaving about a 1/2- inch edge unsauced. - Top the sauce with a quarter of the mozzarella slices. Tear a few basil leaves on top (according to your liking) and drizzle with 1 tablespoon of olive oil. You can also add the basil and olive oil after the pizza is cooked. - Transfer pizza from peel to the hot stone and bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places. - Repeat with remaining dough balls and ingredients. /episode/index/show/bertcast/id/11792423

# 368 - Robert Kelly & ME 10/23/2019

# 367 - Jim Florentine, Chad Zumock, & ME 10/19/2019

# 366 - Kyle Dunnigan & ME 10/16/2019

# 6 - Something's Burning Uncut - Todd Glass 10/12/2019

# 6 - Something's Burning Uncut - Todd Glass The full uncut audio from my cooking show "Something's Burning". I hang out with Todd Glass and we make Philly Cheesesteak Pierogi's and talk about how to throw the perfect party. Subscribe to ATC to never miss an episode of Something's Burning: http://bit.ly/SubscribeATC Full Recipe: http://bit.ly/SBPierogis More from All Things Comedy! http://www.allthingscomedy.com/ Facebook: https://www.facebook.com/AllThingsCom... Twitter: https://twitter.com/allthingscomedy Instagram: https://www.instagram.com/all_things_... Follow Bert! Instagram: https://www.instagram.com/bertkreischer Facebook: https://www.facebook.com/BertKreischer/ Twitter: https://twitter.com/bertkreischer Follow Todd! Instagram: https://www.instagram.com/thetoddglas... Facebook: https://www.facebook.com/toddglassshow Twitter: https://twitter.com/ToddGlass Podcast: https://toddglassshow.libsyn.com/ Website: http://www.toddglass.com/ Recipe: Philly Cheesesteak Pierogis INGREDIENTS: 2 1/4 cups all-purpose flour, plus extra for dusting 1 teaspoon kosher salt, plus more as needed 1 large egg, beaten 1 cup sour cream, plus more for serving 6 tablespoons unsalted butter, softened, divided 1 large yellow onion, thinly sliced 3 tablespoons canola or vegetable oil, divided, plus more as needed 10 ounces thinly sliced steak, such as ribeye or top round (see note) Freshly ground black pepper 1 1/2 cups shredded provolone cheese 1 cup shredded low-moisture mozzarella cheese Chopped flat-leaf parsley, to garnish EQUIPMENT: 2 Large mixing bowls Whisk Skillet Pot Spider Small bowl for cheese whiz Cup of water Philly Cheesesteak Pierogis MAKE THE PIEROGI DOUGH: Whisk together: 2 1/4 cups all-purpose flour, plus extra for dusting 1 teaspoon kosher salt, plus more as needed Add: 1 EGG 1 cup SOUR CREAM 4 tablespoons SOFTENED BUTTER. Stir until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and refrigerate. MAKE THE PIEROGI FILLING: THINLY SLICE 1 ONION Heat OIL in a skillet over medium heat until shimmering. Add ONION and season with SALT and PEPPER. Cook about 30 min until golden brown. Roughly chop half the onion and transfer to a large bowl; set the other half of onions aside. COOK THE MEAT– Add oil to the skillet and increase heat to high. Season STEAK with salt and pepper and, working in batches, saute, stirring, until just cooked through, about 1 minute per batch; add more oil to pan if needed. Remove meat from heat and roughly chop. Add chopped steak to the chopped onions and toss in both shredded cheeses. Mix to evenly distribute and set aside to cool. ROLL OUT AND FORM THE PIEROGIS: Turn dough out onto lightly floured work surface. Roll the dough into a sheet about 1/16 inch thick. Using a 3-inch circular cookie cutter to cut the dough into circles. Roll the excess dough into a new dough ball and wrap with plastic wrap; let rest for 5 minutes, then roll out and repeat. Place two teaspoons of filling in the center of each dough round. Use a wet finger to moisten the edge of each round with water, then fold into a semi-circle around the filling. Gently pinch edge together to seal, then press with tines of fork to make pleated edge. Boil until they float to the top and are cooked through, about 3 minutes. Remove with a slotted spoon and let drain in a colander. Repeat until all of the pierogi have been boiled. Heat 1 tablespoon oil and 2 tablespoons butter in a skillet over medium heat until butter is melted. Working in batches, saute pierogi until crisp and browned on each side, about 6 minutes per batch. WARM THE CHEESE WHIZ Heat it in the microwave. Add the reserved onions to the pierogi pan to heat through. Serve onions on top of the pierogis. The Body Shots Fall Tour is on pre sale now! Use the promo code “Shots” to get tickets at www.bertbertbert.com For all TOUR DATE & MERCH click HERE: http://www.bertbertbert.com To Follow me on.. Twitter: https://twitter.com/bertkreischer Facebook: https://www.facebook.com/BertKreischer Instagram: https://www.instagram.com/bertkreischer Youtube: https://www.youtube.com/user/Akreischer /episode/index/show/bertcast/id/11613230

# 365 - Nikki Glaser, Andrew Collin, & ME 10/09/2019

# 364 - Sam Morril & ME 10/04/2019

# 5 - Something's Burning Uncut - Chris D'Elia & Bobby Lee 10/03/2019

# 5 - Something's Burning Uncut - Chris D'Elia & Bobby Lee The full uncut audio from my cooking show, Somethings Burning which is released on the All Things Comedy Youtube page! Today, Bobby Lee & Chris D'Elia learn how to make Homemade Pasta with Blue Cheese-Stuffed Buffalo Chicken Meatballs. Subscribe to ATC to never miss an episode of Something's Burning: http://bit.ly/SubscribeATC Full Recipe: http://bit.ly/BuffaloPastaSB Facebook: https://www.facebook.com/AllThingsCom... Twitter: https://twitter.com/allthingscomedy Instagram: https://www.instagram.com/all_things_... Follow Bert! Instagram: https://www.instagram.com/bertkreischer Facebook: https://www.facebook.com/BertKreischer/ Twitter: https://twitter.com/bertkreischer Follow Bobby! Tigerbelly Podcast: https://tigerbelly.libsyn.com/ YouTube: https://www.youtube.com/channel/UCIyI... Instagram: https://www.instagram.com/bobbyleeliv... Facebook: https://www.facebook.com/IamBobbyLee/ Twitter: https://twitter.com/bobbyleelive Follow Chris! Congratulations Podcast: https://www.congratulationspod.com/ YouTube: https://www.youtube.com/user/deliachris Instagram: https://www.instagram.com/chrisdelia/... Facebook: https://www.facebook.com/chrisdeliaof... Twitter: https://twitter.com/chrisdelia Recipe: Homemade Pasta with Blue Cheese-Stuffed Buffalo Chicken Meatballs INGREDIENTS: FOR THE PASTA: 2 cups all purpose flour 2 whole eggs 4 egg yolks 1 teaspoon Kosher salt FOR THE MEATBALLS 2 lbs ground chicken 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup flour 1/2 teaspoon paprika 2 eggs 1/2 cup blue cheese crumbled or chunks 1/2 teaspoon garlic powder 1 cup flour 1/2 teaspoon onion powder 1/2 teaspoon paprika Sauce 1 ⅓ cup Frank's hot sauce 12 Tablespoons butter 2 clove garlic crushed EQUIPMENT: Pasta Maker Plastic wrap Rolling Pin Large pot (boiling water) Pasta spoon Measuring spoons Measuring cups Fork 2 wax paper-lined Baking sheets Dish towel 2 bowls for separating eggs (clear) Mixing Bowls: large, small Tongs Cup water BEGIN MAKING THE PASTA: Measure out: 2 cups flour 2 whole eggs 4 egg yolks Pour Flour in a Mound. Make a well in the center and pour EGGS, EGG YOLKS, and 1 TEASPOON SALT inside. Beat eggs and gradually work in flour. Knead until dough develops smooth elastic texture. Wrap tightly in plastic wrap and rest for 30 minutes. 1. MAKE THE MEATBALLS: Preheat oven to 450 degrees. In a small bowl mix the coating for the meatballs: 1/2 teaspoon GARLIC POWDER 1 cup FLOUR 1/2 teaspoon ONION POWDER 1/2 teaspoon PAPRIKA In a large bowl add the: 2 lbs GROUND CHICKEN 1/2 teaspoon GARLIC POWDER 1/2 teaspoon ONION POWDER 1 cup FLOUR 1/2 teaspoon PAPRIKA 2 EGGS Mix with your hands and then roll into meatballs and place on a piece of wax p aper. Stuff each of the meatballs with blue cheese: Make an indent in one side and place a piece of BLUE CHEESE. Then place the other half on top and smooth to cover the cheese. (WHILE THIS IS HAPPENING, ROLL OUT THE PASTA) 2. KEEP MAKING THE PASTA Cut ball of dough into quarters. Roll out into ½ inch thick. Roll out in pasta maker a few times, reducing the thickness by 1 setting each time until it’s really thin. Put flour on the pasta and make if needed. Repeat with rest of dough. Use cutter attachment to cut pasta. Put on baking sheet in piles and cover with plastic wrap. 3. FINISH MAKING MEATBALLS Heat oil in pan over medium-high heat. Roll each of the balls in the coating. Brown all the meatballs While they are browning, make your sauce by boiling: 2 ⅔ cups FRANK’S HOT SAUCE 24 Tablespoons BUTTER 4 cloves crushed GARLIC Strain off extra oil. Pour half of the sauce over the meatballs. Place in the oven and bake for 7 minutes. 4. While the meatballs are baking, boil the pasta for 1.5-2 minutes. Drain. Label some of the hot butter sauce on the noodles. Add the meatballs when they’re done. Sprinkle with blue cheese crumbles /episode/index/show/bertcast/id/11507870

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