| Field | Value |
|---|---|
| HTA ID | HTA-0593 |
| Title | Gob Che — Pennsylvania Dutch Whoopie Pies |
| Era | KRON-TV (San Francisco, ~2009–2013) |
| Station | KRON-TV Channel 4 |
| Program | KRON4 News Weekend |
| Role | Host / Reporter / Interviewer |
| Segment Type | Feature |
| Duration | ~4:18 |
| Source File | 1256730_4526608542664_57769_n.txt |
| Record Version | V1 (Transcript Only) |
Henry explores the Pennsylvania Dutch tradition of gob che (whoopie pies) and regional food culture.
00:00 It's called a gob che. 00:02 That's right. 00:03 Actually, Henry, if you want to have the real Pennsylvania Dutch experience, we want to call it a gob. 00:07 It's called a gob che. 00:08 There you go. 00:09 Unfortunately, it's not dog food. Here's a little kibble for you. 00:11 But this is a gob, which is what? 00:15 Basically, it is a Pennsylvania Dutch treat. 00:18 It's similar to a cupcake sandwich. 00:21 What we have is two domes of cake, very moist. 00:25 In this sense, in this example right here, we have a carrot cake with a cream cheese filling. 00:30 Okay, and Steve Gadula has made an entire industry out of this. 00:33 He started just by doing street food. 00:35 This is from your childhood, right? 00:36 Right, right. 00:37 I grew up eating them in Pennsylvania. 00:39 Everybody in my hometown had a recipe for it. 00:40 So he started doing street food. 00:42 Then he wrote a cookbook. 00:44 Now he's an industry. 00:45 Gobba, Gobba, Hay is his website. 00:47 And we're going to show you how you can make them. 00:49 How long does it take you to make one of these? 00:51 Well, Henry, today we're going to do some speed gobbing. 00:53 Because it takes about three hours to make one batch by hand. 00:56 Which kind are we going to make here? 00:58 We're going to make the carrot cake with the orange, the ginger, and the organic carrot. 01:03 Okay, we're going to start with your butter. 01:04 Okay, cream butter. 01:05 We're going to put that in. 01:06 We're going to follow that up with a teaspoon of vanilla. 01:10 Teaspoon of vanilla. 01:11 Right. 01:11 There you go. 01:12 We're just going to fake it. 01:14 One teaspoon of vanilla. 01:15 Go ahead. 01:15 What's next? 01:15 We're going to put in a teaspoon of vanilla. 01:16 Then we're going to add our granulated sugar in with the butter and the vanilla. 01:21 This amount? 01:22 Yep. 01:22 There you go. 01:23 That's a lot of sugar. 01:23 Add two cups. 01:25 What's next? 01:25 Egg yolks. 01:26 Right here. 01:28 There you go. 01:30 Put that up a little bit higher. 01:31 Yes. 01:31 And then we're going to get our egg whites, which are right here. 01:35 Okay. 01:36 Add that in. 01:37 All right. 01:38 So while that's mixing, let's do a real quick whisk of this. 01:41 Oh, I got to whisk this. 01:41 Yeah, let's see your whisking skills. 01:43 Hey, buddy, do you ever do anything? 01:46 You do all these by hand. 01:47 That's how I got this forearm. 01:49 You do all these by hand, though, right? 01:50 Totally. 01:50 You've got four cups of flour. 01:52 You've got a tablespoon of baking soda. 01:56 You've got a half teaspoon. 01:58 There we go. 01:59 There we go. 02:00 We've got a half teaspoon of baking powder, some cinnamon. 02:03 Okay, let's add our buttermilk. 02:05 This is kind of the simple baking. 02:07 This is buttermilk, right? 02:08 Yeah. 02:08 Well, I like to say that baking is a precise process, but gobbing is not. 02:14 Okay. 02:14 Now, what is this? 02:15 This is our carrot, our orange rind, and our ginger. 02:19 Now, ordinarily, this is like a nice, fun family thing to do, 02:22 but it's going to take you a couple hours. 02:23 Sure, sure. 02:25 This is where the true handmade aspect comes in. 02:28 Watch carefully. 02:29 Watch the technique here. 02:31 It's amazing. 02:32 Just take a round tablespoon down, 02:34 and all you do is you just want to put it out. 02:38 Oh, well done. 02:39 How many different varieties of gobs do you have? 02:41 52 in the book, 02:42 but I've got more recipes that have not appeared in the book. 02:47 You put it in the oven after you've done this. 02:49 They come out looking like this. 02:51 We're not rushing you or anything, are we, Steve? 02:52 No, no. 02:53 This is HOV Goblin. 02:54 Now, here's the fun part, folks. 02:56 The additional fun part. 02:57 You can stop that now. 02:58 Okay. 02:59 The additional fun part now is to make a little sandwich. 03:02 Sure. 03:02 So what we want to do after we get these out of our oven is we want to match up the halves like this. 03:08 And, again, this is not necessarily something that requires precise matching. 03:14 Now, this is the filling, and we don't have time to tell you how to make it, but it's in the book. 03:19 It's on our website, Contour.com. 03:21 Right. 03:22 And what do you use to make these little sandwiches? 03:24 I use a tablespoon as well. 03:26 Or you can use a larger soup spoon if you want to get more frosting like we did here. 03:31 Or if it's a family event, you can just use your family. 03:33 There you go. 03:34 Because it's just a family thing, okay? 03:36 And then it also makes it easier just to scoop it up and eat it like that. 03:40 There you go. 03:40 While he's filling, I'm going to tell you where you can find the recipes and where you can find Gabba Gabba Hay. 03:48 Steve is actually going to be making an appearance today at 3 o'clock at Omnivore Books. 03:55 And then he's got various other appearances taking place. 03:58 He'll be at the Real Eat Festival in Jack London Square September 24th. 04:02 And the finished products can all be found in his book called Gaba Gaba Hay. 04:08 And I broke a sweat, but we did it. 04:12 I salute you, Steve Kudula. 04:14 Thank you so much. 04:14 Jobmeister. 04:16 Thank you so much. 04:17 How is it? 04:18 Thank you.