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Episode 99 - ADHD - Cookies & Cake
45 Plays21 days ago
Welcome to ADHDville, where Paul and Martin (your co-mayors) explore the delightful chaos of the ADHD brain.
In this podcast, the distractions are landmarks and the detours are the main roads. We get sidetracked discussing everything from the sensory nightmare of glacé cherries to the 13th-century history of carrot cake, all while trying to remember to start our metaphorical tractor.
Join us for heartfelt, hilarious, and authentically meandering conversations from the back of the King's Agitated Head pub. Subscribe for your weekly dose of ADHD shenanigans!
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Put quill to paper and send us an email at: ADHDville@gmail.com
ADHD/Focus music from Martin (AKA Thinking Fish)
Theme music was written by Freddie Philips and played by Martin West. All other music by Martin West.
Please remember: This is an entertainment podcast about ADHD and does not substitute for individualized advice from qualified health professionals.
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Transcript
Introduction and Theme
00:00:00
Speaker
Back in the room. Back in the room. Back the room. I know. And you Ninety freaking That's two nines.
00:00:15
Speaker
Can you believe that? That's ridiculous. Anyway. Yeah. ah the I am. I am. What I doing? Oh, yes. I am saying.
00:00:26
Speaker
um What are you saying? I'm doing the intro bit. I'm doing the intro bit. So here we go so we go. We're going to talk about cookies and cakes or biscuits and cakes. Biscuits.
00:00:40
Speaker
If you're in the UK, which I thought was ah ah thought was there a lovely subject of you to suggest. Thank you.
00:00:52
Speaker
i'm like For our Italian, because we've got Italians, quite a few Italians. Some of them are students of mine. okay Biscuits in Italian is biscotti.
00:01:04
Speaker
Biscotti. Biscotti. Lovely. All right. Well, let's go to a place where the distractions are landmarks and the detours are the main roads. Welcome to ADHD, Phil.
00:01:16
Speaker
Yay! Oh, it's time. Hey.
00:01:43
Speaker
I'm Bob Thompson. I was diagnosed with the combined ADH and the D crawling towards her couple of years ago. and I'm Martin Weston. I was combined with the combined poo-poo platter in 2019, was it? I forget.
00:01:56
Speaker
ah true at Anyway. the third Yeah. o No, 2013, I think. 2013. Yes, that seems more realistic. um All right. Well, we start off, as always, in the King's Agitated Head pub in ADHDville, where we sit in the back and...
00:02:17
Speaker
enjoy a little drink, and except except I don't actually have a drink. to date. i i think I forgot.
00:02:28
Speaker
ah did I'm not prepared. Neither am I. But hey, we'll crack on. and Let's crack
Coffee Shop Setting and Autumn Arrival
00:02:36
Speaker
on. and it's ah where So to talk about cakes and biscuits.
00:02:43
Speaker
yeah ah Where should we go today, Mr. Paul Thompson? I'm so glad you asked that, Martin. Well, I suggest we go to the coffee shop. that makes perfect sense to me.
00:02:54
Speaker
Good place for cake and biscuits. Well, let's jump in the triney tractor, which we haven't actually used for the last couple of weeks. um i'm hoping I'm hoping that the tractor starts up.
00:03:07
Speaker
It might need some cranking. Right. Well, let's give it a go. oh grace Get in. Oh.
00:03:16
Speaker
Oh. It died. It died? It died, it died. Did we run out of money for the petrol? Hang on, let's try again.
00:03:28
Speaker
Try it again. Oh, there we go. Oh, we're off. we've got for that. Oh, Jesus.
00:03:42
Speaker
Going to the coffee shop where it's always more pleasant.
00:03:51
Speaker
It's our way nice.
00:03:55
Speaker
That's our budget for sound effects shot for for a about two months. I know. And that extra bit tractor noise. ah Yeah.
Italian Coffee Culture Insights
00:04:05
Speaker
i want So I believe um as of the date we are recording, ah Pumpkin Spice has just arrived in the coffee shop's regular as clockwork that heralds the beginning of autumn.
00:04:25
Speaker
What about you? does ah Oh, God, yes. In this country, it's all about when the pumpkin spice lattes hit. That's when you know autumn yeah he's like's is What about you? is Is ah pumpkin spice lattes big in the Italia? It's not.
00:04:46
Speaker
No. No, weirdly it's not. they yeah but Coffee is ah it's much more limited here. I mean, right it's only recently that people have got into, you know, different types of milk, but it's way less complicated.
00:05:03
Speaker
Yeah. It was like, do you want it with milk or not? You know, some people ask for soya milk. That's it. So you've got espresso, cappuccino,
00:05:17
Speaker
ah cafe ristretto, and that's it. um Which is nice. It's kind of nice and uncomplicated. Don't get people. Well, sometimes you get someone saying, you know, a little bit ristretto, which is madness.
00:05:34
Speaker
All right. But what is the ristretto bit again? What what is that? It's like espresso, but it's like half. Because the theory is if you go beyond espresso, there's already too much water.
00:05:50
Speaker
If you really want to get the most out of the coffee, you should have it like half an espresso. So it's much denser and you get you get a purer kind of coffee taste.
00:06:02
Speaker
Some people, though, they say ah slightly ristretto, which is like halfway between ristretto and espresso and it's total water. bullshit.
00:06:13
Speaker
It's nonsense. Yeah. People like to feel like they're special, you know, and they said, Oh, not too much, not too much foam. They might say. Okay. yeah Um, Oh, and like Oh, there's another one. There's a cafe Macchiato, which is a espresso with a little bit of, um, it's like a mini cappuccino.
00:06:34
Speaker
Right. Well, and we we we were here in America, we're definitely all about having it however you goddamn want. and and And we're we're all about that.
00:06:48
Speaker
um All right.
Sensory Experience of Cookies and Cakes
00:06:50
Speaker
Well, let's crack on and talk about cookies slash biscuits and cake. um um ah Why have you brought this subject up for us? I'm glad you asked.
00:07:03
Speaker
Well, because it's I just thought apart from it's into entertaining, entertaining um this there's like a potential – ands so like ah there's a lot of potential for like sensory highs and lows within your cake and your biscuits slash cookies kind of world, right?
00:07:21
Speaker
Oh, okay. So for me, I've got a list of like yeses and noses, right? I've got nose, okay, with an exclamation mark. I've got like these things that are like in terms of like sensory, you know, the feeling, you know, the kind of like textures. Yeah.
00:07:40
Speaker
textures and flavors that I get, they're definitely no-nos. Right? All right. Okay. So then let's start off like the big one for me, Glacier Cherries. Hate the buggers.
00:07:51
Speaker
They just <unk> shouldn't exist. So like on a cake, you mean? On a cake. Glacier Cherries. And like you get them in England, you'd get them on like on the top of like, I don't know,
00:08:07
Speaker
um I was going to say a muffin, but not a muffin. No, it's usually like the cherry on top, right? So it's like a round cake and you have like, and then there's a swirl of cherry cream and then it's, it's,
00:08:21
Speaker
yes It's in this middle. All right. So they're out. Glace cherries. Whereas it fresh cherries are fine. Glace cherries are just like, that no. And they never taste of anything. No, they're old. They never taste of anything.
00:08:35
Speaker
All right. They're really pointless. just for They're just for color. Yeah. You know. Next, I've got nuel la Nutella. I hate the stuff. Oh, that's like um nuthuten so that that hazelnut chocolate spread.
00:08:50
Speaker
Yeah. It's like 50% sugar. It's just unbelievable. And it's full of like, don't know, all kinds of shit. It's full of um palm oil, nasty stuff.
00:09:03
Speaker
Okay. They've got a controversial one. Anything with milk chocolate, don't want to know about it. It's got to be dark chocolate. see that a lot. All right.
00:09:15
Speaker
All right. can't oh Can't do it anymore. Milk chocolate. You mean like you're talking about milk chocolate chunks in a cookie? Yeah, but um exactly. Or it could be a biscuit, like if it was like in England, like a pen penguin biscuit.
00:09:33
Speaker
All right. You know that's basically milk chocolate. Right. It's got milk chocolate coating. All right. Cool. I love it. about you? a milk pur Do you like milk chocolate?
00:09:47
Speaker
Yes, I like milk chocolate. Not so much of a fan of dark chocolate. um Okay. Really? I'm surprised. And I will take um that ah white whitehuuched chocolate like a Milky Bars.
00:10:03
Speaker
yeah I like white chocolate. I don't know where this comes from, but did your brother work for Cadbury's? Nope. Oh. Where have got that from then?
00:10:16
Speaker
I remember in my dark and distant past, used to tell you told me a story that your brother used to get chocolate bars, like Mars bars and stuff, like as when they'd just been made or produced.
00:10:31
Speaker
Yes. And he said that they taste completely differently. He said that they were amazing. And I can't quite remember how I i remember that. I don't i remember quite how he, yeah ah whether he worked for them a short while or what. and car I can't remember. But yes, he's he's one of these few people that's had a fresh Mars bar.
00:10:53
Speaker
And he rates them. Fresh. Fresh. wait i ah These are things that I find weird that I would remember that shit. you I know, right?
00:11:04
Speaker
Well, that's because it's like, who's ever had a fresh Mars bar? Yeah. like, no one. But why do retain that kind of information? I'm talking about conversation between me and you that would would have happened about 30 years ago. Yeah. Maybe more.
00:11:22
Speaker
I know, right? Weird how our brains work. Yeah, it's weird. Cookies. cookies I mean, like cookies for me um for me, as far as like choices go, you know what?
00:11:39
Speaker
I'm not a, I don't eat a lot of cookies and biscuits. I mean, I do sometimes. I'm not. I mean, to if you go down, if you find yourself in the aisle in a supermarket full of cake and biscuit, where what are you kind of drawn towards?
00:11:58
Speaker
Are you, what's, what's, what's like talking to you? and Right. So iing you ah ah ah will have to point out that the American supermarket, as big as they can be, their biscuit and their their cookie aisle is like gigantic.
00:12:16
Speaker
Yeah. it is like it goes on forever, ever, ever, ever, ever. It is in Italy as well. In Italy, the massive on biscuits. Right. I mean, i like ah I will go and find if I had to.
00:12:33
Speaker
See, the things are I'm always drawn to the cookies and the biscuits of of my childhood, right? so or Yeah. So I tend to look for for those.
00:12:45
Speaker
and But I will say ah milk chocolate McVitie's Digestives. Okay. they're They're up there.
00:12:57
Speaker
They are highly ranked. I like the chocolate hot knobs. i'm I'm more for your Scottish angle, like, you know, the Tunnock's Tea Cakes.
00:13:08
Speaker
Tunnock's Tea Cakes. Up there. Nice. Shortbread. Shortbread up there. Yeah, yeah, yeah. I've got – I was doing a bit of research, actually, because I'm not – I hate anything that's like – if it's got sponge, if there's sponge going on, it's got to be fresh. I can't be do be doing with sponge that's got preservatives in it.
00:13:32
Speaker
It tastes like cardboard. Are we switching to biscuits or cakes? oh but It's biscuits and cakes. I'm lumping them into one big doughy mess. All right.
00:13:43
Speaker
Okay. ah ah If we're flipping. Okay. So obviously the bridge is the is the is the Jaffa cake.
Jaffa Cakes Tax Classification
00:13:51
Speaker
Is it a cake? Or is it a biscuit? Do you know the history about that?
00:13:57
Speaker
ah I know a few things about that. Yeah, tax purposes. Tax, yeah. Because they say that biscuit is a luxury, therefore it was taxed.
00:14:09
Speaker
Whereas a cake, they considered this, the British government, they said it's not a luxury, so they don't tax it. So Jaffa made a biscuit, they they called a cake to avoid paying the taxes on it.
00:14:20
Speaker
Genius. And the other weird thing, I think I remember, this is like a half-remembered thought, is that... is that they're actually we eat them upside down. It's supposed to be the chocolate layer as the bottom and the spongy bit on the top, whereas we always eat them the other way around.
00:14:40
Speaker
Okay. Yeah, yeah, yeah. Some half-remembered pseudo-fact. If you know in the comments, let us know which way you're supposed to eat a Jaffa cake.
00:14:52
Speaker
um Yes, the jam is definitely on top, usually, isn't it? And isn't it it's usually dark chocolate, isn't it, the Jaffa? ah Yes, it is, yeah.
00:15:03
Speaker
But it's so thin that it doesn't really affect me as much. I've never been on them, personally. I mean, other ones that kind of come come to mind that I weirdly like was Gary Baldy biscuits. Yes, I was just about to say.
00:15:24
Speaker
They're like rectangles with raisins in it, little thin rectangle. Yeah. with ah what everyone called flies. were It was like flies biscuits because because the raisins just look like little flies that are somehow being captured in like and the biscuit.
00:15:43
Speaker
with this There's a weird history about the Garibaldi biscuits because they don't actually, even though Garibaldi is an Italian, he's basically responsible for creating the new Italian Republic.
00:15:56
Speaker
Okay. right um They don't exist in Italy. They exist in the UK because he visited um um he went two he visited somewhere in the northeast of South Shields, which is near Sunderland, right, 1854. Okay. Okay.
00:16:11
Speaker
in eighteen fifty four okay And they were they really liked him. So they dedicated biscuit to him. Okay. How lovely. And there's a story goes that they invented this biscuit, but then he put it down on on a chair somewhere and forgotten where he put it and then sat down on it and squashed it.
00:16:34
Speaker
And from that point onwards, the the the Gary Bordy biscuit has remained this kind of like, the you know, it's like subtle, quite a subtle biscuit. It is arse flat. as far As far as biscuits concerned, they're quite flat.
00:16:48
Speaker
So they're arse flat. Right. I mean, ah yeah, I mean, you know, like if you're thinking, yeah, so in the comments, what what is your favorite biscuit?
00:17:02
Speaker
Let us know. or Or cookie. I mean, there's, oh, boy. I mean, there's so many of them. um I mean, and then when you get to cakes, let's switch over to to cakes.
00:17:18
Speaker
Mm-hmm. i My mum did make a really nice Victoria sponge. For all her faults, had her her date her her sponges were like top notch.
00:17:31
Speaker
So that's just a simple white sponge with buttercream and strawberry jam in the in the middle. And that's kind of like it. It was very simple. um Right.
00:17:45
Speaker
ah Do you remember like in that around that time, if you went to a party... You went to someone's birthday party. You were generally given piece of cake, birthday cake to take home with you. Birthday cake. Do remember that?
00:18:00
Speaker
Yeah. I think everyone... Inside a piece of... Wrapped in a piece of Kleenex, usually. Yeah. Is that still a thing that happens? don't think so. Do kids get home sent with a slice of chocolate cake?
00:18:14
Speaker
It was like the done thing, wasn't it? It's like everyone went home with a... It's like, why not eat it there? No, you were sent home with the cake. Right. And then... But I certainly see on TikTok these days, seems to be in the UK that...
00:18:33
Speaker
One of the supermarkets, maybe Tesco does a Caterpillar or something that everyone seems to buy. is it maybe the Hungry Caterpillar character from kids' books?
00:18:47
Speaker
don't know, but I see it pop up a lot.
Homemade Cakes and Family Traditions
00:18:50
Speaker
And it looks good, and I've never had one. I think also what popular is the um the Bob the Builder cakes.
00:18:59
Speaker
Oh, really? Yeah. But I think when we were kids, it would be like Dougal. From a Magic Roundabout, you used get Dougal cake. Oh, wow. Dougal shaped. Dougal cake.
00:19:11
Speaker
No, my mum, I didn't get any shop-bought cakes because if if we had a cake, it would be my mum making it. and Okay. And if I was going, oh, what a nice mum. She was making it for herself.
00:19:26
Speaker
She was making it for herself. Really? Yeah, she would eat most of it.
00:19:32
Speaker
so It was like an excuse to make a cake. Wow. My grandmother used ah grandma used to make two amazing cakes. One was the chocolate eclair.
00:19:44
Speaker
She was really good at making chocolate eclairs. That's tricky. We've got choux pastry, yeah which is not easy, and then cooking that and then putting in cream in the middle and chocolate on the top.
00:19:57
Speaker
That's a tricky little cake. And my sister got really good, thanks to her. My sister got ah good at making choux pastry as well. So my sister used to do chocolate eclairs, although I think her specialism was choux buns, which is like a chocolate eclair, but round. Round. and yeah exactly.
00:20:19
Speaker
don't know why was called that. But my grandmother's piece de resistance was carrot cake. Oh, carrot cake, which is also gorgeous. I think it's my favorite cake.
00:20:31
Speaker
Oh, your favorite cake. So i did I did a bit of research on the carrot cake, Martin. Okay. Because I thought, why carrot cake? but no wait Why not also have turnip cake?
00:20:47
Speaker
You probably can't. And parsnip cake. And parsnip cake. Well, apparently it's because the the first carrot cake was first known, mentioned, and first time it was mentioned in history was in the 13th century in France, a carrot cake.
00:21:05
Speaker
Right. All right. And there's a reason why it's a carrot because sugar at that time was way too expensive. The only thing they had anything close to it that could be sweet in their minds was the carrot.
00:21:18
Speaker
So it was just a cheap way of producing cake without sugar. All right. but shop I was like, oh, that makes all of a sudden feel blessed with some cake history. Yeah.
00:21:33
Speaker
Yeah. Well, think a parsnip or a turnip wouldn't be very sweet. Not as sweet as your carrot. part Parsnips are pretty pretty sweet, but they do have a bit of an earthier or a nuttier. In I think they'd better.
00:21:50
Speaker
They'd be better. a I think you've got to do that experiment, Martin, let us know. Well, okay, so I've got parsnips growing in my garden, which I'm starting to pull up, and I'm thinking, what am I going to do with all these parsnips?
00:22:04
Speaker
I'm going to make a parsnip cake. I'm going to fucking do it for next week's episode, everyone. Parsnip cake. Wow. All right. I'm going to do it. I'm going bake it. But you're not allowed to add sugar. that's fine I don't know.
00:22:17
Speaker
Yeah, because I'm on a diet anyway. So that works out. All right. All right. All right. All right. All right. Oh, there you go. Turnip cake. that No, parsnip cake.
00:22:28
Speaker
right Oh, parsnip. Sorry. Parsnip. am very different. I think the parsnip is more is like thinner than than a turnip, right? and It is. Yeah.
00:22:39
Speaker
Turn it around. It's more like your carrot in terms of shape. but It is. It's very carrot-y. um Also, as far as cake cakes go that I love or I like is any cake.
00:22:52
Speaker
yeah like Okay. the Fantastic. Great news. Let's start on to the next episode of that after that blockbuster. Any cake.
00:23:05
Speaker
You know what? as ah Any cake. As I get older, I'm liking cake more, but its effects on me are worse. I used to have a metabolism that could just burn through cakes and cookies and biscuits, and it wouldn't show. Yeah.
00:23:22
Speaker
right But, you know, I found yeah the age, the last 10 years, my metabolism has just gone to gone to pieces. It's just gone.
00:23:35
Speaker
Just like walked out. Yeah. Given up. There is no metabolism. I just like everything goes on my stomach. Right.
00:23:46
Speaker
um Shall we shift on? I mean, I've i um i've got some stuff on ADHD and biscuits and cake. Okay. Just covering off that. Before we move to that, just like, there's a thing, like there was cake, certain cakes that used to be really big in the 70s, and then they disappeared. They were like, really, everyone used to eat them.
00:24:09
Speaker
Black Forest Gato. At least in my world in England. big Everyone used to have Black Forest Gato and then it disappeared. Yeah.
00:24:21
Speaker
I still see it pop up. I see little, you know, you get sort of of ah mini cakes that are like tiny, like almost cupcake size. I see those. There you go. Cupcakes.
00:24:35
Speaker
Big in the eighty s Yeah, ah cupcakes were big. Yeah, 90s, 90s. Yes, yes, yes, yes. I used to get some from, yeah my mum would get some from Waitrose that was like, they were fucking the bomb diddly bomb bomb.
00:24:56
Speaker
um I always used to think people like gato because it sounded it like a French way of saying cake. ah so It made you sound posh. You could sound posh. Say, oh, would you like a piece of gato?
00:25:09
Speaker
Gato. Oh, gato. I would. It's different to say, do you want some cake? you want a slice of cake, mate? What is a cake? No. but Have you if you've got any ghetto? Oh, yeah, yeah, yeah. I've got some ghetto.
00:25:20
Speaker
Ghetto? Oh, what did you say? Yeah, what did you say? Loads of ghetto. My mum used to make this weird thing.
00:25:31
Speaker
She um back in the I mean, talking about going back in the day, it was this cake. And what it was, was she would take like Maryland cookies.
00:25:42
Speaker
Like there were basically small chocolate chip cookies and she'd soak them in rum. And or whiskey. So they kind of like became alcoholic.
00:25:55
Speaker
and then she'd And then she'd almost like put some cream in in between them and then made this long log and then covered that with with with cream. And that was her thing back in the late back in the late seventy s The last cake that I made, made this cake, I think it was about a year ago, the last time I made a cake.
00:26:24
Speaker
And they're really easy to make. It was a cheesecake, a rhubarb cheesecake. Rhubarb cheesecake. Come on. a It was the bomb. It was amazing.
00:26:36
Speaker
It was so good. Holy shit. Yeah. It's so easy to make. I have made a New York style cheesecake, and which was very good.
00:26:49
Speaker
My God, it could. You know what? My mom used to love cheesecake, right? Mm-hmm. And she came over to visit me in the States one time and and I bought a cheesecake from this Italian bakery and she loved it.
00:27:08
Speaker
Right. So when I went to visit her for the next couple of years, what I would do is I would buy a cheesecake from from this particular Italian bakery in in in but in Brooklyn, I would put it in the deep freezer, right, for at least 24 hours.
00:27:28
Speaker
Yeah. And then I would, when I went to fly over, I would put that deep frozen thing in my in my luggage. Right. Which is illegal, right?
00:27:39
Speaker
What? It's illegal. Yeah, yeah, right yeah. Right. Don't tell the cops. It's like you had a stash. Right. And then when I arrived at the as the other end, I would pick up my my luggage after the seven-hour flight or whatever it was.
00:27:59
Speaker
And I would take it to my mum's and it would still be intact. It would still be perfect. And I did that for years. What a good son you are. I know. she She loved that cheesecake. I know. Nice.
00:28:14
Speaker
I know. Wow. But, you know, she didn't know, so... and
00:28:22
Speaker
My mum always used to make cheesecake, was always the same cheesecake. It was always black cherry cheesecake. Always. Never never um anything else. Never experimented. Always cherry, which is fine because I like ah black cherry. Not glacé, obviously.
00:28:43
Speaker
and right Okay.
Sugar's Impact on ADHD
00:28:45
Speaker
Well, when it comes to like, ADHD. um And we kind of started off on this because part of it is like, i mean, there's a there's a lot of reasons, know, like obviously, you know, there is a big, there is a big, there is a big dopamine hit to be had.
00:29:08
Speaker
from having a cookie, right? Or a slice of cake. I mean, that kind of goes without saying. If nothing else, because of the sugar, you know. Yeah. I used be, I used to have, looking back now, I definitely had a sugar addiction when I was a kid.
00:29:25
Speaker
Definitely. Definitely. Yeah, yeah, yeah. So do you right? Because I got i me as well. And I got this from my mum. So the I'm talking about my mum a lot in this episode because it's well his there's actually so there's there's something about cookies and cakes that ah as we've been kind of hinting at, there's a lot of nostalgia in it yeah like you'll have like you it tastes like your childhood right if you have like a like like certain cakes and biscuits and and whatnot and my my mom obviously i was a child in my childhood think that goes without saying um and and my my said anyway
00:30:08
Speaker
Yeah. And my mum was really good at cakes and desserts, right? So if you ever came round our house, if we had like family round, right?
00:30:23
Speaker
um there'd be some, if we had if we had a a dinner party, right? So you'd go, you'd all sit around. My mum would cook like one main meal, right?
00:30:37
Speaker
And that was just, for her, that was just the appetizer that everyone expected and you had to get out of the way. right Because yeah when you came to the dessert course, it was a course, right? It was like four or five, meals.
00:30:52
Speaker
course dessert menu yeah but it wasn't just like a side note it was like yeah that was the main event the main course okay yeah you just had the chicken and pasta thing just because convention but my mum would have happily have just ignored that part just gone straight to dessert course Yeah.
00:31:15
Speaker
Like did that involve like pies as well? Because we we're not talking about pies because we won't because you can't mix pies and cakes. That's just that's sinful. Can't do it.
00:31:27
Speaker
It'll have to be another episode. Right. But my grandma goes into pies. Yeah, it would be it would be least a three or four course dessert menu. Really? Wow. Yeah.
00:31:43
Speaker
So you'd have to work your way through each one. Okay. Sugar. um In now one of Stephen Fry's autobiographies, say one of them because he's I think he's written three,
00:31:56
Speaker
And um he's he talks about his sugar addiction and he said it was a substitute for love.
Stephen Fry on Sugar and Love
00:32:04
Speaker
So he was like he filling a void. He filled his void with sugar, where whereas some people might fill it with, you know, I don't know, alcohol, drugs, whatever.
00:32:16
Speaker
In his youth, he he he filled the void with sugar. But I think in the end, in the 60s and 70s, sugar was like, it was just a god.
00:32:28
Speaker
You walk into the sweet shop on the way to school and you're like, you know, you get like sugar. was everywhere, more than now. Yeah. More than there is now, surely. Yeah.
00:32:41
Speaker
Yeah. So, yeah, our ADHD brains often chase novelty and quick feedback. Small little tasks like eating cookies definitely definitely scratches that itch.
00:32:53
Speaker
Also, we we we talked about the um the the the texture. of cookies and cake and how good that can be like that's that kind of soft too yeah yeah definitely stuff and then the kind of then the crunchy part um like on like ah if you get uh especially if they're homemade and it's still a little bit warm it's like sensory overload isn't it that's well not overload that's that's that's like heaven yeah Yeah, yeah.
00:33:26
Speaker
ah I think that's that's oh all all I had on the ah on the ADHD part of cookies. Okay. Were you on nuts? Well, in cookies. and Yeah, yeah.
00:33:40
Speaker
Yeah, great. I think the nut generally is is my go-to for any cake or biscuits. All right, but not hazelnut chocolate spread. No, hazelnuts are right, but not in the spread form, not in ah not Nutella. But i'd i'd i'd rather have um I'd rather go for the walnut or the roasted almond.
00:34:08
Speaker
The rest of the element that in this. Like a Bakewell tart.
00:34:15
Speaker
You know what? Is a tart a cake? You know what? um Is a tart? Yes. Yes. So Bakewell tarts are like little mini pies, right? They're just like pastry base with like a, like a.
00:34:29
Speaker
jam I think tart is French for cake, isn't it? ah I don't know. my aunt, this is this is like this is a this is a Martin family episode.
00:34:40
Speaker
My aunt, um who's gone now... But she worked for Mr. Kipling. No. Who makes exceedingly good cakes.
00:34:51
Speaker
Right. So that's a UK company that made prepackaged cakes that that that you could eat that you could buy in the sleep. And she used to work for them.
00:35:04
Speaker
And I think she worked in the office rather than than in the and the factory floor bit because the only thing that she ever said about that entire thing, because she didn't really talk much, was that she said she when I visited, um she was talking about um the McVitie's jammy I think they're like little, they're classic little jam tarts, you know, you know, the ones with pastures.
00:35:36
Speaker
Well, no, that that that's the biscuit, but but but but it was like a sort of a biscuit base with like strawberry a jam in it. Okay.
00:35:48
Speaker
um And that they had like ah a distinctive little sort of dimpled texture on the jam, right? which wow Which you probably never thought about, but now you think about it, it's like, yes, it has a sort of a slightly dimpled texture. I know you're talking about, yeah. She told me that um she opened up a letter of complaint um because someone had written in and said that ants had been walking all over
00:36:21
Speaker
her McVitie's tarts. And it was just the baking process. But that's it that's the only thing i like that I actually rem rim remember from.
00:36:33
Speaker
So you remember weird things too. this this There's a weird psychology about the reason why there's a Mr.
Mr. Kipling's Male Branding
00:36:40
Speaker
Kipling and not a Mrs. Kipling. It's because the would ah it's probably different now, but people in those days, when that brand was ah was created, people associated good food, quality food, more with men than they did women.
00:36:57
Speaker
So that's why it's a Mr. Kipling and not a Mrs. Kipling. <unk> bizarrely. I hope, I think it's changed now. Well, I think it was because, because, uh, yeah, because I can remember sitting when I was like 11 and I, and I was sitting in a home economics class, which is like cooking and stuff.
00:37:20
Speaker
And I can remember the the teacher saying now then who cooks better men or web women? And like everyone was going, Women cook better because I think they just think of their mums, or right? That was like yeah most people's experiences. And she was like, no men cook better because of chefs. And then she started going on about famous chefs, right? That that was… Right. Was your teacher Fanny Craddock by any chance?
00:37:49
Speaker
No, but she did teach us how to create how to make baked apple. I remember that thing. And cookies. as well So we made cookies in the class.
00:38:02
Speaker
and I did as well. We made cookies. We made pizza. I made a mincemeat pie, and I burnt the pot so much that I had to hide the – I hid the pot because I burnt a hole in it.
00:38:19
Speaker
Oh! Yeah. I hid it in the back of the cupboard. Oh. ah Oh, man. I mean, it takes a lot to burn a hole.
00:38:30
Speaker
Yeah. Oh, yeah. ah It must have been a really poor quality pot. You know what? A saucepan. I'm talking not pot, saucepan. i think I think that is your ADHD. What happened was, I suspect, is that you put it on the gas and then you got distracted and you went and did something else. You played with your Lego. I probably...
00:38:48
Speaker
I think I probably went out and went off and played football. Yeah. You know, went out of break, back you know, played football, came back. I'd left the mints on the in the saucepan. Oh, shit.
00:39:00
Speaker
Yeah, yeah. I mean, it's completely ruined. Oh, magic magical. Magical. So where where are you, talking of like ADHD, where are you on how you actually eat things like cake?
Cultural Eating Habits of Cakes and Pizzas
00:39:16
Speaker
do you use ah Do you use a fork to eat a cake? do Or do you get messy? You what? It does make me think of like,
00:39:27
Speaker
certain biscuits and certain cakes or whatever you eat them in a very specific way right so i'm thinking i know that some people they'll eat you know like oreos we have like a biscuit two biscuit layers and the kind like a creamy bit in the middle and they'll eat in a certain way you'll either just eat it through or you'll twist off the two halves and then
00:39:53
Speaker
Okay, yeah, yeah. In the middle. there's certain rules. used to do that with bourbon biscuits. Bourbon biscuits. Yeah, which is the same thing.
00:40:05
Speaker
It's like a rectangular Oreo, really. Yeah, exactly. um yeah I think with cake, though...
00:40:16
Speaker
Yeah, I mean, you know, if you're in polite company, it's like then then the little forks come out, right? Mm-hmm. And you're like prodding around. like the fork, but it has to be a dessert fork.
00:40:26
Speaker
It can't be like a normal fork. Oh, no, no. Yeah, yeah, yeah. I like a dessert fork personally. I do. I like a dessert for desserts. But if if in Italy, if if you use a dessert fork, you people look at you a bit weird.
00:40:43
Speaker
what What do you eat forks? What do you eat cake cake with in Italy? Fingers. They're generally much more, yeah, yeah, Well, that's not true, actually. in In a restaurant, you would with a fork. At home, they wouldn't.
00:40:58
Speaker
Yeah, yeah. no But it also depends. In the South, they use a lot more. but They've eaten a lot more more with their fingers. Like, they they look at me like I was weird.
00:41:10
Speaker
He must be from the north. He is from the north. Forget it's English guy. this is Look at me like i was a freak.
00:41:19
Speaker
You know what? It is a bit like that. You know, like when you eat pizza, because aha um in the UK, if you go to somewhere like Pizza Express, which is like an upscale pizza place that you're you're expected to eat with a knife and fork.
00:41:41
Speaker
Yeah. Which is super weird. In Italy, they don't. Super weird. Funnily enough, I was at a pizza restaurant last night. I was noting, you see people, Italians, they lean into the pizza, literally.
00:41:56
Speaker
like They bend at the waist and they're like like almost face into the pizza when they're eating it.
00:42:04
Speaker
Excellent. Yeah, yeah. like that. I mean, ah yeah, I live in in New York, so we have a lot of New York-style pizza, which is like more like a classic um um like a classic Italian pizza. It's like thin crust.
00:42:23
Speaker
And we fold it. Yes. we we We get it by the crusty bit and we fold it. That's how Italians do it. Yeah. Yeah.
00:42:34
Speaker
that yeah you And it's how I do it, actually. Just saying, you know, that's how I eat a pizza. Yeah. and As I did last night, a lovely pizza last night. Thin crust.
00:42:46
Speaker
Oh, it's so good. Anyway, that's for another episode. Let's crack on. I think what we should do is, if you're ready, we we should rate ah cookies ah and and cookies and All right.
00:43:05
Speaker
Let's rate it. Is it a dopamine hit or is it a burnout thing? Is a dopamine hit or is it a burnout thing? Hang on. Wait minute. cause I'm still basking in the banjo.
00:43:23
Speaker
Give me a second. as though Okay, all right, I'm done. Okay, love. So if dopamine hit, zero to ten, what what's your scores for cookies and cakes?
00:43:34
Speaker
Well, when I was a kid, it would be like up towards a nine- Ooh. So I'm going to – there's an age difference. So I'm less – I've got much, much less of a sweet tooth now than I used to have.
00:43:48
Speaker
Much less. To me, it's probably a seven. oh okay. Yeah. I think yeah I'm i'm umm going to meet you exactly there.
00:44:01
Speaker
I'm going to meet you exactly there for all the same reasons. That's cosy. Yeah, cosy. And is there a – Is there a burnout so but component to this?
00:44:11
Speaker
So, you know, I'm just thinking, ah can you get too much of a sugar high off of it? Can you like, you know, there a downside? Is there a bad side? I don't think there is a burnout.
00:44:28
Speaker
No, there's no burnout. It's a zero burnout. right All right. I'm just going to kind of go one just because the the sugar running around my system doesn't make me feel yeah great.
00:44:44
Speaker
That's true. To be honest. All right. Well, that's it. All right. Let's crack on and zip over, ah get back in the tractor, and we're going to go to ah Alexandra's ah Haunted Inn.
00:45:06
Speaker
I think we walked actually because the... i think we walked. Saunted. I think, well, I saunted. Right. Well, I was in in in the tractor trying to get it to start and then it didn't and then we were here anyway.
00:45:18
Speaker
Okay. All right. so we So where she's she let's just left a note, a few actually, because because we we have because we haven't heard from all Alexandra for a couple of episodes episodes because we've done guest episodes.
00:45:36
Speaker
um So she said about episode 97, that was with Tina, your ADHD best buddy. She says, um how lovely every time Tina is there.
00:45:49
Speaker
He's so fun and inspirational. which you will say if you haven't checked out Tina's two ah episodes. um Great episodes, by the way. I'm sure that will it will turn into three. it we'll sure We'll have a third, I'm sure, at some point.
00:46:06
Speaker
Right. right Lovely turn. And then she says on episode 98, which was with ah Katie from ADHDable Life. Lovely lady. Fabulous. Yeah. yeah We talked a lot about showers.
00:46:22
Speaker
We did. And we also talked about olives. And I mentioned Italian olives versus Greek olives. Yes. And she obviously said, Greek olives are the winner.
00:46:35
Speaker
I'm sorry. Great episode. course she would. She'd say that. She's Greek. Yes.
00:46:42
Speaker
Exactly. I would expect no less than to support your own country, to represent your own olives.
00:46:53
Speaker
um All right. Well, we also have in the post office, ah we have, um we have, we have Henry Brat who wrote in on our YouTube page, um whose name is Carol.
00:47:10
Speaker
Yeah. ah We were talking about showers last week. um she She wrote a great comment. And one of it was like i am when we talk about like what we do in the water, she says, that I turn the water to cold super slowly to cool my core temperature down before getting out as I'm heat into intolerant.
00:47:33
Speaker
um Okay, yeah. Because ah I go, obviously, as I said, go hot, hot, hot. I just crank crak it up until I basically just empty the hot water out of the system.
00:47:47
Speaker
Yeah, but the men generally don't get hot flushes like the ladies do. Right. Yeah, yeah. She has some she she has ah her other health um issues ah as as as as well. I think my wife actually might turn hers down a bit as well.
00:48:08
Speaker
um Anyway, um that was episode 99. 99. nine i tell
00:48:16
Speaker
Which means next week, if my math is right. I think I know where you're going with this, Martin. I think I know where you're going with this.
00:48:28
Speaker
You know what? Is it possible?
Podcast's 100th Episode Announcement
00:48:30
Speaker
What? I can help you. I think yeah I'll get you back on track. Next week, Martin, it's the 100th episode. Fucking hell. Fucking hell.
00:48:39
Speaker
OMG! o m g exclamation ah
00:48:46
Speaker
What can you, what mean, what mean? That's staggering. That's big. That's big. Big Paul. So I think we're goingnna we're going to do like a chest bumping kind of thing next week.
00:48:57
Speaker
We're going to reminisce. We're going to talk about the highs and the lows and the in-betweenies. Yeah. And the stuff that surprised us and maybe stuff that's not surprised us, but. Yeah, it's be entirely a completely ah indulgent episode on the journey of the podcast over 100 episodes.
00:49:22
Speaker
Just to kind of like. a good busy What it means to be ADHD and do 100 freaking episodes of a podcast. with No small task. And we'll talk about some of the highlights along the way, as Paul said.
00:49:35
Speaker
um And if you've got ah also, ah ah we will mention, if there's any comments about and the 100th episode, get in the comments and we will read out as all of them or as many of them as we have time for. can um But yeah, jot down your comments.
00:49:58
Speaker
congratulations or your thumbs up or your happy hundred or your thought week. Or send us cake. Yeah, something. Yeah, so that's – I'm really looking forward to that. So that will be next week.
00:50:12
Speaker
Anything else? do you whatever I think that's it, Martin. I think that's it. i Cool beans. All right. Well, that just leaves it for me to say. ADHDville is delivered fresh every Tuesday to all purveyors of fine podcasts. Please subscribe to the pod and rate us most marvellous.
00:50:34
Speaker
And feel free to correspond at will in the comments. But wait, there's more if you want to see our beautiful, beautiful faces. Then you hop on over to the YouTubes and the TikToks.
00:50:46
Speaker
And you can also pick up a quill and email us at ADHDville at gmail.com. But in the meantime, fucking kind to yourself. And I beseech you fellow ADHDers.
00:50:58
Speaker
Fare thee well with gladness of heart. Ah, that's very nice. There, says the man. That's that.
00:51:09
Speaker
Lovely.