AV Geeks Lunch 3 14 2022

hey folks this is skip alzheimer of av geeks i was supposed to be live today but i got sick um not with covid but just the sickness you get when you hang out with little kids who are sponges for bacteria and viruses and so that's what i'm dealing with today um so i'm not going to be live hopefully i'll be live tomorrow or at least wednesday so um anyways it's pi day so here's a bunch of films about pie some of them we've seen before some of them uh are ads and some of them are clips that you haven't seen before so i hope everybody has a great pie day and hopefully i'll see you live tomorrow um [Music] circle circle circles still not sure what pie means radius diameter circumference where does pie fit in here i just don't get it well let's look at these notes again circles are among the most important of geometric concepts we use them in machinery in building in art for beauty and for utility yes what else did mr leonard tell us in math class about circles wheels are circles and wherever we have built moving machines from wagons to automobiles we have used wheels or circles to visit a shop where tools are used is to see many circles being put to many different uses for a circle is useful and it is beautiful but how does that help me to understand pi to understand circles we must study them let's begin by getting our term straight using a compass it is easy to draw a circle what are the terms to consider well the center is the point around which the circle is described or drawn every point on that line is the same distance from the center any straight line from the circle to the center is a radius and any straight line through the center with its ends on the circle is a diameter the length of this line the circle line is the circumference and that's as far as i got before except i drew a lot more circles but what's this about pie to understand circles means to be able to measure them and compare measurements go ahead john you can do it that yardstick ought to do the job now make a point in your circle so you'll know where you begin to measure just roll your circle over the measuring stick until the arrow comes around again and you have the length of the circle or the circumference it's 31 and 7 16 inches you can measure a circle after all it isn't hard to measure the diameter directly if measuring will do it well here i go and now you should know a lot about circles maybe even something about pie you've measured a lot of circles this sprocket wheel with a diameter eight and a half inches long has a circumference of 26 and 5 8 inches but still what about pie in studying the circumferences and diameters of circles you should notice something important circle with a diameter two inches long prince of the circle is more than six inches long a circle with longer diameter a three inches has a longer circumference too that's just common sense of course the longer the diameter the longer the circumference let's keep going i'm getting it suppose you take the circle with diameter of three inches you place that circle carefully you measure that you rotate the circle until you measure the circumference and you record these measurements then you measure another circle this circle has a diameter of one inch you carefully prepare to measure the circumference of this circle you find the circumference and you record these measurements these are the facts which have helped teachers of mathematics to develop the meaning of pie i think i'm beginning to understand but not quite let's think of the facts in a different way suppose we think of the two circles at the same time our small circle with a one inch diameter our large circle with a three inch diameter we know already the circumference of each of these circles now let's compare the length of the diameter of the small circle with its circumference we can see this comparison by seeing how many diameters it takes to equal the circumference we can see that it takes three diameters and a little more to equal the circumference of the small circle what about the large circle how many diameters will it take to equal the circumference of the large circle once again we see it takes three diameters and a little more to equal the circumference is that true of all circles the three and a fraction diameters of any circle equal the circumference of that circle i should be able to answer that let's figure the ratio of those i've measured ratio of circumference to diameter my first measurement was circumference 31 and 7 16 inches diameter 10 inches 3.1 3.14 well i guess that proves something they're all so nearly the same you'll be one of them you know that's quite a discovery the circumference is a little more than three times the diameter we usually use 3.14 as pi hmm i didn't need to measure the circumference to find the circumference i could have just measured the diameter and multiplied by 3.14 and why couldn't i understand that when i read it before pi mathematical the letter pi denoting the ratio of the circumference of the circle to the diameter i'll bet i've read that a dozen times before i didn't know what it meant the ratio of the circumference to the diameter the value of this pie to eight decimal places is 3.14159265 wow pi can be written in many ways all these are symbols for pi to find the numerical value of this important ratio was one of the great problems of history from the old testament it is evident that the hebrews considered the value of pi to be exactly three the ancient egyptians apparently had some knowledge of the value of pi but it was increased that the value of pi was more accurately determined and from the greek alphabet comes the name the 16th letter of the ancient greek alphabet is still used to name the relationship of the circumference of a circle to its diameter 3.1416 sometimes used as three and one-seventh as a matter of convenience that's what i discovered just now a circle a radius a diameter and pie so [Music] would you guess it she's a brand new bride preparing her first dinner worried she's sure of heavenly digestible fried chicken with wonderful fluffle the highest quality shortening at a low low price what's more fluffo's creamy freshness and purity make higher fluffier cakes perfect pies with tender flaky crust now fluffo comes in the regular one pound package and the new three pound canister so useful around the kitchen smart bride he's got there cooks like a dream and saves him money too with fluffo the highest quality shortening at a low low price what do you use to make pie crust yellow spread white shortening or both why not get the best of both with wonderful golden fluffo golden fluffo gives crust the rich golden goodness you get with yellow spread and all the tender flakiness of the finest white shortening be sure to get the best of both get wonderful golden fluffo can you see life through the pie crust you bake i'm norman keel right here in the toronto supermarket i'm making this test on pie crust made with fluffle to prove fluffle makes pie crust so delicate you can see light right through it i'll show you what i mean would you help me mrs mrs cavin this is kevin would you turn on the light please oh it shines right through see fluffo makes pie crust so delicate you can see light right through it so tender it flakes at the touch of a fork now taste it certainly is delicate because it was made with fluffo the pure white shortening that's put through four separate refining processes that's why fluffo makes pie crust so delicate you can see light right through it try fluffo you'll like the price a too simon met the fireman going to the fair said simple simon to the firemen let me taste your wear then said the prime and simple sign and show me first your penny said simple simon to the pirate washington [Music] i'm just as plain and simple as you can plainly see that's why i'm plain and simple as simple as can be huh [Music] um [Music] he's just as plain and simple as you can plainly see that's why he's plain and simple as simple as can be [Music] we're going to the fair we're going to the fair we've each [Music] to see that clown and that's the way i care to dance away again [Music] won't you try a sample gosh don't find it i'll do [Music] say will you make up your mind i like this hey [Music] hmm [Music] um [Music] bars the winner who's the owner [Music] uh [Music] hey [Music] get off [Music] [Music] a lollipop [Music] i guess it's plain and simple as you can see that's why i'm plain and simple and simple as can be [Music] don't tell sarah don't tell sarah what well i thought i'd try a dairy topping fine but taste is what counts right so try new cool whip extra creamy dairy recipe another cool whip it's delicious cool whip wouldn't make it any other way mmm extra creamy taste fresh is homemade too taste is what counts cool whip whip topping original and new extra creamy dairy recipe two great freshest homemade tastes cool whip introduces the disappearing yogurt pie it's so delicious and so creamy what you disappear and so easy you can make it in only five minutes just mix crushed fruit with fruited yogurt blend in cool with non-dairy whipped topping spoon into a ready-made graham cracker crust and freeze then watch it disappear the disappearing yogurt pie a delicious dessert idea made with cool whip [Music] sarah tucker did i hear right yeah if you heard there's no cool whip you heard right strawberries without cooling that tucker in now wait this is a new topping better than cool with that i've got to try sure tastes fresh this fresh taste reminds me of homemade right what is it sarah new improved cool whip now taste as fresh as homemade i'll say new improved cool whip non-dairy whipped topping now tastes as fresh as homemade sarah tucker did i hear right yeah if you heard there's no cool whip you heard right strawberries without cool tucker in now wait this is a new topping better than cool with that i've got to try sure tastes fresh this fresh taste reminds me of homemade right what is it sarah new improved cool whip now taste as fresh as homemade i'll say new improved cool whip non-dairy whipped topping now tastes as fresh as homemade foreign careful so we eat tomorrow night but what about men hi the one on the left is me is i anyway i'm sally let me tell you the problem faith and i decided to give a little party tomorrow night you know some food and a few records and well everyone accepted everyone except the two reasons why we decided to give the party in the first place namely bill and frank they're going bowling obviously we have to change their minds and in a hurry if we don't trap them before they get off the school grounds all is lost i mean you can't call a boy at home can you hey i wonder if there's anything to this way to a man's heart business maybe i should give this to bill i'd like to give it to frank you know where gone one last time [Music] turn on the time here they're the girls now don't you weaken me i don't know how to resolve lead bull tomorrow night you betrayed me phil i won't beat around the bush i'm here to bribe you to our party with this delicious lemon cake which is just a sample of tomorrow night's groovy menu look at all these recipes i don't bribe i do bowl and i don't like lemon cake okay so starve this weekend what with your mother away i cook okay i'll get along then are also cooked oh the worst all the famous chefs are men his next cliche will be if you can read you can cook and love that bill don't bite well it's true if you can read you can cook well that leaves you out playing the rest was easy soon even frank was poo pooing cooking and protecting manhood finally we suggested they put up or shut up and the vet was on we'd each cook identical menus for the party and find a judge we barked a bit but we convinced them they had nothing to lose and if we lost we pay for their bowling next saturday night to top it off you let them pick the menu choose your weapon hand fried chicken super duper biscuits and all-american apple pie fried chicken biscuits and tie it in parties at seven okay a man of resolve [Music] three-fourths cup sugar sugar thick medium cooking apples six medium apples cinnamon have that plenty of sugar and flour too okay oh and we need some shortening or butter or lard or something for the crepes and distance your shortening oh say i'm almost out buy some oh we're okay there mom we can use some of this oil instead no salad for salads that's fine for your job you stick the solid vegetable shortening when we have this well for one thing the recipe calls for it you start substituting your pie crust might not be as tender and flaky as you'd like and it's all purpose and because you've used it since you were a blushing bride well it does look white and creamy it is creamy it blends beautifully which makes your dough so easy to work with all perfect then we can fry the chicken in it too use that a good vegetable shortening doesn't have any taste of its own you can be sure your fried chicken won't taste greasy so sushi chicken is not on the menu okay now we've lifted chicken and milk that's it let's make like shopping okay maybe we should shop for the boys can spill mothers away i mean to be fair who wants to be fair ingredients lined up utensils ready let's start with the pie crust okay i cook up a storm girl okay dad it's like a good start incidentally dad you've been named the impartial judge in our cooking contest impartial but i'm your father the boys accepted you anyway since you're also a man logical i guess come on okay pie crust what's first two cups of shrimp and flour he says it's precipitated listed anyway even pre-sifted flower packs down in storage so sifting unpacks the flour and adds air so you get the same amount every time you measure and always sift just before you measure and besides these are tested recipes and we agreed to follow them it says stiff so fifth i'm shifting next measure two cups spoon drifted flour into measuring cup without shaking or packing down level off top with spatula combine the flour with one teaspoon of salt one teaspoon there now add 3 4 cup shortening do not use a liquid measuring cup as you cannot level off shortens soup from candy cup was crazy press into cups firmly level off level one quarter cup now for the half cup and that does it with a pastry blender or two knives cut in shortening until uniform oh if you dip the blender in the flour first sally the shortening won't stick to the blender blade okay says mixture should be fairly coarse why don't you start with the apple pie filling while i do this okay how many cups uh two cups of flour and a teaspoon of salt hey bill this biscuit recipe is almost the same as a pie crust why not make them both at the same time save sweat good idea male efficiency uh shortness neck where do you hide it who knows hey this'll do how much uh three quarters of a cup of the pie crust one third cup of the biscuit okay that's oil not shortening what's the difference they're all fat large butter margarine oil says shortening grain uh three teaspoons of baking powder for the biscuits none for the pie it's that added little touch that makes a great chef hey which one has a baking powder uh the one that will rise hopefully the biscuits this is a pie crust i'm sure of it i form that into a dough ball while i get the stuff to roll it hey phil getting a little bowling in after all um next you're supposed to flower this forward yes sir wherever you are this beautiful saturday afternoon i hope you're having fun after you and yes sir i hope you're having fun well he was right the afternoon had been fun and we had something to show for it the biscuits and the pie were ready for the oven since we were serving the pie cold we could bake it ahead of time 400 degrees in a preheated oven about 30 to 40 minutes to tell you the truth it had been a cinch we'd followed a tested method and the recipe step by step for the pie crust after mixing in the water a spoonful at a time we worked the dough into a firm ball by hand then divided it in two one for the top crust one for the bottom we were careful not to over flour the pastry cross on the board so we wouldn't add excess flour to our mixture just enough so the dough didn't stick or tear the bottom crust was first we rolled the dough from the center to the outside evenly until we had the right uniform thickness finally the dough was about one and a half inches larger than our pie plate we then eased the dough into a nine inch pie plate as the recipe calls for then we trimmed the edges even with the plate and added the apple filling dotted with butter and moistened the rim of the bottom crust with water after rolling the top crust on the pie it went and we trimmed it one half inch beyond the edge of the plate so we could fold the top edge under the bottom crust to seal the edges so the juices wouldn't escape the moistened rim helped make this seal tight faith the artist made the fanciest flu today the way we learned in food class then i made an artistic a design to identify the pie's apple and to let the apple juices escape without blowing up the pie that was it the biscuits were just as easy after measuring the sifted flour we added the salt and the baking powder to make the biscuits light and we cut in the shortening until the mixture looked like coarse meal then we blended in the milk and kneaded the dough lightly about 10 times then rolled it a half inch thick we used a floured biscuit cutter next and put them one by one on an ungreased baking sheet we separated them because we wanted crust all the way around it'll only take about 15 minutes so we'll put them in after the party starts meantime a piece of waxed paper and refrigeration will keep them from drying out how to get the very last beautiful piece of chicken in the milk shake it all up with the flour salt and pepper voila all ready for frying i'll put this right here by the fry pan so you don't goof tonight with all the excitement how's the part oh it's beautiful good that's worth 15 come here look you're the judge uniform brown crest with attractively finished edge 15 medium sin and crisp crust 10 you got to give that to dad he's the judge well i better go do something with my hair or i won't get 15 for an attractively finished edge yeah i wonder how the boys are doing yeah it's getting late i just hope they started we do all this in an hour it wasn't easy hey give me that fork so i can lose this flipping pie will you phil i think we should have stuck a little closer to the recipes now he tells me you put the pie in the biscuits into the oven i'll start frying the chicken the oven isn't preheated add the temperature onto the other end what temperature does it say it says 400 degrees with a pie 425 for the biscuits make it 4 12 and a half 4 12 and a half they could give them tranquilizers instead of chicken your boys still not here not yet hmm that smells good you wouldn't give your old father a sample would you you're not my father you're the judge out but sally i don't think you're supposed to cover that after browning chicken in one and a half to two cups of shortening for 10 to 15 minutes cover reduce to low heat unquote we want it tender don't we well is there enough shortening in there you don't want it to stick to the pan never add shortening after you've started frying face it lowers the temperature and prevents crisping there 25 minutes more and we eat if you want it really crisp remove the cover the last 10 minutes what's that for a crying towel for your father after he tastes the boys food paper towels to drain the chicken on as if you didn't know see um maybe i should walk over the bills i mean well they may need help traitor you said you'd watch it while i got dressed yeah well you shouldn't have listened yeah and i shouldn't listen either when you told me which dough had the baking powder in it me you the one who was the wall fired sure you were the one who was such a big hurry not me i'm sorry yeah i'm the one who can read but didn't i think i'm going on a diet tonight hey the party's jumping the judge wait i know my folks will be on tomorrow so who needs sleep come on let's go we're all hungry here goes nothing i can't even gloat it all looks so awful and that's the only 12 inch nine inch pie i've ever seen and the floppiest two i'll take it in be right back all right everybody now don't tell me which end is whose because i want to be fair don't look cut it all right this gets crisp why yes chris juicy mickey very nice nice crust tender delicious this end wins hands down whose side was it it's a boy the boys the boys come on we didn't win our stuff looks awful yours is great nonetheless you won you know how you men stick together well i'll admit you're prettier than any male chef i've ever seen for that i'll help you with the dishes dance in a minute okay you are really too much first you let them win and then you let them trap you into doing his dishes with that phony compliment trap so who's bowling but we're gonna have to pay for their bowling next saturday night and who's gonna have to go along with them so we can pay so who won and who lost you're the judge sally we're in apple country and rain or shine we're going to compare mrs herbert's apple pie with sara lee's i'll taste hers and i'll taste yours mmm excellent so sara lee the crust is delicate and tender how about the filling sweet and tart like an apple pie should be firm and plenty of apple no wonder nobody doesn't like sarah lee it's as good as mine and for a very good reason it's the most economical source of the elements needed to provide energy and help build strong bodies it is wholesome tasty but not lived by bread alone that the meal seems incomplete formerly most bread was made in the home but it took experience and a lot of hard work to turn out good bread every time the housewife usually gave a sigh of relief when her efforts were successful today the baking industry has taken over a good part of the job of providing america's daily bread and other bakery products it employs more than 300 000 persons in a wide variety of jobs calling for various degrees of skill and knowledge in a large wholesale bakery the actual baking is mainly machine operation and except for certain key jobs much of the work can be done by persons without any training the first step in bread making is to prepare the flour by sifting and blending the other ingredients such as sugar yeast shortening milk and salt are weed or measured carefully according to set formulas a man called a mixer starts the bread on its way to the table by pouring the ingredients into a huge dough mixing machine he sets a scale which weighs out just the right amount of blended and sifted flour the flour falls from an overhead hopper into the mixer which is then set in motion half a ton of dough enough for a thousand loaves can be next in some machines when the dough is ready it is double which the mixer's helper wheels into the air-conditioned fermentation room in this warm moist place the yeast cells multiply and the dough rises to make good bread the dough must be allowed to ferment just the right of time the skill of the bakery superintendent is called on and working out proper schedules to the divider where it is separated into pieces the right size for individual lobes and checks the weight of the pieces and regulates his machine so that the output is uniform the rounding machine rolls the dough into compact balls these travel slowly for a time on an endless belt in an air-conditioned cabinet or overhead proofer this gives the dough a chance to rise again then the pieces are fed into the molder which flattens them and rolls each one up into the proper shape for the pans the pieces are delivered to men known as panners who place them in greased baked the pans wrecker puts the pans on racks which go into a proof box where further rising called proofing takes place here too temperature humidity and time must be carefully controlled then the bread is ready for baking the oven loader sets the pans on the moving steel belt or hearth which carries the bread slowly through the oven where it can be observed through windows finally it is delivered baked to a golden brown and the oven dumper puts the nose onto a belt leading to the cooling room the oven man has a responsible job he must regulate the temperature and humidity in various parts of the long oven to ensure bread that is baked to a turn after cooling the loaves go into a slicing and wrapping machine its razor sharp blades slice about 40 loaves a minute the machine does all the work but the operator must watch it closely to see that everything goes smoothly the wrapping end of the machine too is completely automatic wholesale bread is usually distributed by root salesman delivering to stores and restaurants all over the city but this mass distribution has not put the small retail bakery out of business by any means in fact most of america's 30 000 bakeries are small ones serving their own neighborhoods in addition to bread of all kinds retail bakeries make a variety of foods including cakes donuts rolls pies cookies coffee cakes and fancy pastries because of this wide variety of goods to be a baker in a small shop you have to have real skill and experience except for electrical mixing machines flower sifters and in some cases ovens the average retail bakery is not mechanized so hand work is the rule one minute you may be getting a batch of cookies ready for the oven and soon after be making pies or cakes and no matter what you make it must be really good that the bakery is to keep its customers not only good to the taste but clean and wholesome the conscientious baker is aware of his responsibility to the consumer's health the working hours for a baker and his helpers used to be long and arduous but today most bakeries operate on eight hour shifts but a baker must be in good physical condition or some bakeries are warm places especially in the summertime bakers usually learn their trade as helpers or by contracting as apprentices experienced bakers teach the apprentice the skills of the trade and when the training period is completed the apprentice is qualified for a job as a journeyman baker baking can also be learned in a vocational school nationally known schools of baking are located at the dunwoody institute the cyber institute of technology and at the american institute of baking such schools offer ambitious workers a chance to qualify for better jobs in the industry their programs include instruction in the science and theory of baking shop management and related mathematics these schools have completely equipped bakeries where the student learns all phases of wholesale and retail baking courses cover routine shop work on all bakery products and special study leading to a thorough understanding of the chemistry of baking the subject of fermentation includes the study of yeast this one-celled fungus with its facility for rapid reproduction plays a vital role in baking when the course of training in a good vocational school is completed the students are prepared to take advantage of the opportunities for employment as foreman or production managers in large bakeries such men must be highly skilled technicians there are also positions as executives for men who know baking thoroughly and who also have sound business ability men with scientific training are employed in laboratories engaged in routine analytical work for large bakeries or in research work for the industry as a whole in some bakeries women are employed in light work such as putting frosting on rolls or cakes but in retail business women are in greatest demand as salespersons here a pleasant manner and courtesy are necessary for women with exceptional ability there are jobs as store managers for neighborhood retail bakeries and for companies which operate chains of retail sales rooms in large cities owning your own bakery is an attractive goal to those who know baking and enjoy the work but you must also know management and have enough business ability to handle the book work which is a part of any commercial venture but whether you operate a shop or work for someone else you will find the baking industry an interesting field it is one which contributes to mankind's well-being it is a permanent part of america's economy and is due for further expansion it offers employment to many and a career for those who qualify if the work appeals to you and you're willing to learn with a sincere desire to get ahead you may find some phase of the baking industry a worthwhile choice as your life work you get a big delight in every bite with wonderful hostess cream-filled twinkies delicious hostess twinkies pick you up up up and never let you down because they taste so good luscious creamy white filling inside surrounded by soft golden sponge cake great for snacks and lunch box treats you get a big delight in every bite hostess cream-filled twinkies [Music] hostess fruit flies in cherry apple berry and other favorite flavors with more fruit filling than crust with a flaky soft crust that's sugar glazed snack time anytime you get a big delight in every bite hostess fruit pies what you know what grows great with pie is coffee uh and you can buy us coffee at ko fi.com av geeks um and you can hit the like button and this is subscribe button and [Music] yeah i'll see you guys later this week take care