1 00:00:09,320 --> 00:00:11,520 Speaker 1: Hello, and welcome to Saber production of iHeartRadio. 2 00:00:11,560 --> 00:00:14,120 Speaker 2: I'm Anne Res and I'm Lauren Vogelbaum, and today we 3 00:00:14,200 --> 00:00:16,520 Speaker 2: have an episode for you about eule logs. 4 00:00:17,760 --> 00:00:22,240 Speaker 1: Yes, well, I think I know the answer to this question, 5 00:00:22,400 --> 00:00:25,600 Speaker 1: but I ask it anyway. Sure, was there any particular 6 00:00:25,600 --> 00:00:27,040 Speaker 1: reason this was on your mind? Gloren? 7 00:00:28,000 --> 00:00:31,960 Speaker 2: Yes, yes, as we record this episode, it is towards 8 00:00:32,000 --> 00:00:38,199 Speaker 2: the end of December, Yule is upon us. Eule Logs 9 00:00:38,200 --> 00:00:44,640 Speaker 2: are a kind of winter Solstice slash Christmas type of tradition, 10 00:00:45,320 --> 00:00:48,080 Speaker 2: both the burning of a literal log and also the 11 00:00:48,200 --> 00:00:53,280 Speaker 2: making of these log shaped cakes. And yeah, yeah, it's 12 00:00:53,280 --> 00:00:59,640 Speaker 2: something that I have a like recent fondness for because 13 00:00:59,640 --> 00:01:01,480 Speaker 2: it's like, it's all it's all nice, it's all nice 14 00:01:01,480 --> 00:01:03,560 Speaker 2: and sweet and adorable. 15 00:01:04,440 --> 00:01:04,680 Speaker 3: You know. 16 00:01:05,440 --> 00:01:07,280 Speaker 2: Do you have any yulelog experience? 17 00:01:08,560 --> 00:01:13,120 Speaker 1: Nope. I actually only knew this was a food thing 18 00:01:13,280 --> 00:01:17,920 Speaker 1: because of you. I think that we had mentioned doing 19 00:01:17,959 --> 00:01:22,840 Speaker 1: this episode before and we didn't, So I knew before 20 00:01:22,880 --> 00:01:25,200 Speaker 1: you mentioned it this particular time. 21 00:01:25,800 --> 00:01:28,240 Speaker 2: Yeah, maybe maybe last year or the year before. I 22 00:01:28,240 --> 00:01:29,800 Speaker 2: got it into my head that we should do a 23 00:01:29,880 --> 00:01:34,360 Speaker 2: yulelog episode. But then, as frequently happens, the end of 24 00:01:34,400 --> 00:01:35,800 Speaker 2: the year kind of gets away from us. 25 00:01:36,560 --> 00:01:39,960 Speaker 1: Yes, so I was aware it was a food thing 26 00:01:40,240 --> 00:01:43,080 Speaker 1: since then, but that was like news to me. Oh 27 00:01:43,440 --> 00:01:44,199 Speaker 1: oh fun. 28 00:01:44,319 --> 00:01:47,360 Speaker 2: Oh man, you've looked at so many interesting pictures today. 29 00:01:47,800 --> 00:01:51,960 Speaker 1: Yes I have. I really love it. I love the branches. 30 00:01:52,000 --> 00:01:56,400 Speaker 1: I love like the branches and the little berries on 31 00:01:56,480 --> 00:02:01,000 Speaker 1: top or whatever. Yeah. Yeah, but I haven't had one, 32 00:02:01,040 --> 00:02:05,120 Speaker 1: but it looks like something that I've had a relative of. 33 00:02:05,240 --> 00:02:06,680 Speaker 1: I've had something similar to. 34 00:02:06,680 --> 00:02:10,320 Speaker 2: That, sure, Yeah, yeah, I mean anything anything from like 35 00:02:10,360 --> 00:02:13,400 Speaker 2: a jelly roll to a po Ho. You're basically talking 36 00:02:13,400 --> 00:02:14,200 Speaker 2: about the same thing. 37 00:02:15,040 --> 00:02:18,560 Speaker 1: Yeah, they are cute and listeners, you know, we love 38 00:02:19,760 --> 00:02:22,000 Speaker 1: sending pictures of these kinds of things. 39 00:02:22,480 --> 00:02:25,200 Speaker 2: Oh, if you've made one, if you've had like a 40 00:02:25,240 --> 00:02:27,840 Speaker 2: real fancy one somewhere, Oh, I would love to hear. 41 00:02:27,880 --> 00:02:29,520 Speaker 1: We would love to hear about it. Not just me, 42 00:02:29,680 --> 00:02:35,200 Speaker 1: all of us, yes, everyone everyone involved. For past episodes, 43 00:02:35,200 --> 00:02:40,760 Speaker 1: I would say any of our like pastry esque type 44 00:02:40,800 --> 00:02:43,639 Speaker 1: of so I would actually also say lamb cakes just because. 45 00:02:43,400 --> 00:02:48,400 Speaker 2: Oh sure, the holiday tie in. I weirdly like any 46 00:02:48,480 --> 00:02:52,680 Speaker 2: of our food fairy tale episodes that have to do 47 00:02:52,760 --> 00:02:57,240 Speaker 2: with like the Brothers Grim, particularly as we get into 48 00:02:57,280 --> 00:02:59,079 Speaker 2: like Germanic mythologies. 49 00:03:00,040 --> 00:03:05,480 Speaker 1: But yeah, yes, which we will get into a little bit. 50 00:03:06,960 --> 00:03:09,720 Speaker 1: But I guess that brings us to our question. Sure 51 00:03:10,760 --> 00:03:17,079 Speaker 1: youle lugs, what are they? Well? 52 00:03:17,560 --> 00:03:20,880 Speaker 2: Ayule lug is a type of cake that is meant 53 00:03:21,080 --> 00:03:27,200 Speaker 2: to look like a log in a festive winter holiday way. Yeah, 54 00:03:27,280 --> 00:03:31,760 Speaker 2: because like like look like there are several interrelated cultures 55 00:03:31,800 --> 00:03:35,760 Speaker 2: with traditions around winter holidays where you know, we bring 56 00:03:35,840 --> 00:03:39,960 Speaker 2: trees inside our houses. We decorate with garlands that are 57 00:03:39,960 --> 00:03:44,160 Speaker 2: made of branches and sometimes poisonous berries, So this is 58 00:03:44,200 --> 00:03:46,240 Speaker 2: not that strange overall. 59 00:03:47,360 --> 00:03:47,800 Speaker 1: This is a. 60 00:03:47,800 --> 00:03:51,280 Speaker 2: Variation on like a Swiss roll or a sweet roulade. 61 00:03:52,480 --> 00:03:56,160 Speaker 2: The cake is typically constructed from a sheet of fluffy, 62 00:03:56,240 --> 00:03:59,280 Speaker 2: flexible sponge cake that's spread with some kind of light 63 00:03:59,400 --> 00:04:03,600 Speaker 2: creamy fill and then rolled up into a cylindrical log 64 00:04:03,640 --> 00:04:08,480 Speaker 2: shape and frosted on the outside with a texture drawn 65 00:04:08,560 --> 00:04:11,960 Speaker 2: on or maybe applied with like edible decorations, like maybe 66 00:04:11,960 --> 00:04:15,200 Speaker 2: curls of chocolate in order to look like bark. The 67 00:04:15,240 --> 00:04:18,599 Speaker 2: cake and or the outer frosting are often chocolate to 68 00:04:18,720 --> 00:04:23,240 Speaker 2: lend like a woody color to the creation, with a 69 00:04:23,360 --> 00:04:26,279 Speaker 2: contrasting lighter color for that filling, so that like in 70 00:04:26,320 --> 00:04:29,640 Speaker 2: a cross section. Those dual spirals will look a little 71 00:04:29,640 --> 00:04:31,960 Speaker 2: bit like the growth rings in a log. 72 00:04:32,360 --> 00:04:32,640 Speaker 1: Yeah. 73 00:04:33,720 --> 00:04:37,880 Speaker 2: Further decorations often edible ones uh to like set the 74 00:04:38,640 --> 00:04:43,919 Speaker 2: log scene might include things like small mushrooms made of 75 00:04:43,960 --> 00:04:46,680 Speaker 2: meringue or mars of pan maybe like a dusting of 76 00:04:46,680 --> 00:04:50,640 Speaker 2: powdered sugar to resemble a sprinkle of snowfall on there. 77 00:04:51,080 --> 00:04:51,279 Speaker 1: Uh. 78 00:04:51,480 --> 00:04:54,719 Speaker 2: Frequently these are These are arranged as like a fallen 79 00:04:54,800 --> 00:04:59,680 Speaker 2: log in a forest kind of concept. It's served by 80 00:04:59,720 --> 00:05:03,280 Speaker 2: slight sing off like coins from the logs ends as 81 00:05:03,279 --> 00:05:06,719 Speaker 2: a dessert or maybe a snack and yeah, Yule Logs 82 00:05:06,720 --> 00:05:10,560 Speaker 2: can be anywhere from fairly simple to very fancy, depending 83 00:05:10,640 --> 00:05:16,960 Speaker 2: on your commitment to and or budget for the bit. Typically, 84 00:05:17,279 --> 00:05:20,440 Speaker 2: the whole cake is like soft and fluffy in texture, 85 00:05:20,600 --> 00:05:25,560 Speaker 2: with rich sweet to bitter sweet like chocolate and vanilla, 86 00:05:25,680 --> 00:05:29,719 Speaker 2: and creamy or nutty flavorings. It's it's meant to be 87 00:05:29,839 --> 00:05:33,960 Speaker 2: a centerpiece at a family or a friend gathering. It's 88 00:05:34,040 --> 00:05:36,480 Speaker 2: like half decor half dessert. 89 00:05:37,040 --> 00:05:37,880 Speaker 1: All log. 90 00:05:39,200 --> 00:05:44,400 Speaker 2: It's like it's like being bundled up all cozy during 91 00:05:44,800 --> 00:05:47,600 Speaker 2: just the very softest of snowfalls. 92 00:05:50,240 --> 00:05:52,159 Speaker 1: Yeah, some of them have kind of. 93 00:05:54,080 --> 00:06:00,680 Speaker 2: Fall right, but Okay, let's let's break down these literal 94 00:06:00,800 --> 00:06:04,960 Speaker 2: layers a little bit. So. Sponge cake is a type 95 00:06:05,000 --> 00:06:09,960 Speaker 2: of cake typically made from eggs, sugar, and flour. No 96 00:06:10,880 --> 00:06:13,760 Speaker 2: other fat like like butter or oil, goes into a 97 00:06:13,880 --> 00:06:19,520 Speaker 2: traditional sponge. It becomes tender and fluffy through manually whipping 98 00:06:19,600 --> 00:06:22,680 Speaker 2: air into the eggs and sugar, and then keeping that 99 00:06:22,760 --> 00:06:27,839 Speaker 2: fluff by folding in the flour very gently. Modern recipes 100 00:06:27,839 --> 00:06:31,920 Speaker 2: for sponge, especially for specific things like a yule log, 101 00:06:32,200 --> 00:06:36,359 Speaker 2: do often incorporate flavorings like vanilla and or cocoa you know, 102 00:06:36,400 --> 00:06:38,799 Speaker 2: I don't know, maybe some espresso powder, maybe a flavored 103 00:06:38,800 --> 00:06:41,960 Speaker 2: liquore or something like that. They might even call for 104 00:06:42,000 --> 00:06:45,799 Speaker 2: a fat like vegetable oil and or like a ganache, 105 00:06:45,839 --> 00:06:48,159 Speaker 2: which is a melted chocolate plus some kind of dairy 106 00:06:48,520 --> 00:06:51,160 Speaker 2: and or buttermilk or another. 107 00:06:51,120 --> 00:06:52,520 Speaker 1: Non chocolate related dairy. 108 00:06:53,160 --> 00:06:55,880 Speaker 2: At that point, they might call for like baking powder 109 00:06:55,960 --> 00:07:00,560 Speaker 2: for extra leavening. Oomph, But yeah, four uel log and 110 00:07:00,600 --> 00:07:04,120 Speaker 2: other types of Swiss rolls sometimes called jelly rolls when 111 00:07:04,120 --> 00:07:07,120 Speaker 2: they're filled with you know, jelly. A sponge cake will 112 00:07:07,160 --> 00:07:10,040 Speaker 2: be baked in a shallow layer in a large pan, 113 00:07:10,560 --> 00:07:13,880 Speaker 2: yielding a finished cake that's only an inch or so tall, 114 00:07:13,920 --> 00:07:19,160 Speaker 2: maybe around like three centimeters at the correct thickness. And 115 00:07:19,240 --> 00:07:21,800 Speaker 2: if everything has gone well here and I feel like 116 00:07:21,840 --> 00:07:24,400 Speaker 2: this is the kind of thing that on for example, 117 00:07:24,480 --> 00:07:27,239 Speaker 2: Great British Bakeoff, it frequently does not go well. 118 00:07:30,120 --> 00:07:35,400 Speaker 1: It just made me nervous, Lauren. Everyone's like, how could 119 00:07:35,400 --> 00:07:38,040 Speaker 1: you be nervous watching Great British Breakup? But I like, listen, 120 00:07:38,200 --> 00:07:40,040 Speaker 1: listen that just go wrong. 121 00:07:40,520 --> 00:07:44,080 Speaker 2: That is stressful. They are, I will say, on that show. 122 00:07:44,080 --> 00:07:46,640 Speaker 2: They're so nice to each other. They're also so heck 123 00:07:46,720 --> 00:07:50,400 Speaker 2: and sweet. But okay, but if everything goes well, a 124 00:07:50,440 --> 00:07:56,240 Speaker 2: sponge cake will be really spongy and forgiving about being manipulated. 125 00:07:56,680 --> 00:08:00,640 Speaker 2: It's not very likely to split a crack if you 126 00:08:00,760 --> 00:08:05,360 Speaker 2: roll it gently around a filling into that spiral. However, 127 00:08:05,880 --> 00:08:08,960 Speaker 2: treats like ulugs do have the benefit of being decorated 128 00:08:09,000 --> 00:08:11,600 Speaker 2: with like fairly thick layers of frosting that will cover 129 00:08:11,680 --> 00:08:18,520 Speaker 2: up any mechanical errors that occur. The filling is often 130 00:08:18,640 --> 00:08:22,440 Speaker 2: something semi sweet and airy, like a flavored whipped cream, 131 00:08:22,920 --> 00:08:27,400 Speaker 2: maybe a whipped ricotta or marscapone, or cream cheese, maybe 132 00:08:27,400 --> 00:08:29,960 Speaker 2: like a light butter cream frosting. You can go as 133 00:08:30,000 --> 00:08:33,120 Speaker 2: fancy or as simple as you like with blended additions, 134 00:08:33,679 --> 00:08:36,640 Speaker 2: or maybe an extra layer of like a fruit puree 135 00:08:36,920 --> 00:08:40,920 Speaker 2: or jam, maybe like a raspberry or apricot, something nice 136 00:08:40,920 --> 00:08:43,880 Speaker 2: that goes with chocolate, you know, maybe some ground nuts 137 00:08:43,920 --> 00:08:48,040 Speaker 2: like hazel nut or pistachio, maybe some marsapan. The filling 138 00:08:48,080 --> 00:08:52,280 Speaker 2: will help keep the relatively dry sponge moist and tasty. 139 00:08:53,480 --> 00:08:54,000 Speaker 1: Then for the. 140 00:08:53,960 --> 00:08:56,920 Speaker 2: Topping, you're often looking at something a little thicker in 141 00:08:57,000 --> 00:09:00,440 Speaker 2: texture so that you can etch the bark texture onto 142 00:09:00,480 --> 00:09:02,880 Speaker 2: it and have it wholed form. You know, maybe a 143 00:09:02,880 --> 00:09:08,280 Speaker 2: gnash or a buttered cream. Then decorations, Yeah, meringue mushrooms, 144 00:09:08,800 --> 00:09:11,280 Speaker 2: which will be made with egg whites, beaten fluffy with 145 00:09:11,320 --> 00:09:14,800 Speaker 2: sugar and then piped into mushroomy shapes and baked ferm 146 00:09:15,080 --> 00:09:19,520 Speaker 2: Those are a pretty classic go to addition, but maybe 147 00:09:19,559 --> 00:09:24,199 Speaker 2: some like fresh or sugar cranberries, maybe some frosting flowers 148 00:09:24,360 --> 00:09:25,920 Speaker 2: or leaves or pine needles. 149 00:09:26,240 --> 00:09:26,640 Speaker 1: I don't know. 150 00:09:26,679 --> 00:09:29,280 Speaker 2: You can put inedible figures on there if you want to. 151 00:09:30,000 --> 00:09:33,120 Speaker 2: I'm not sure what you're up to. There are also 152 00:09:33,240 --> 00:09:38,880 Speaker 2: versions that are like you know, cylinder shaped and contain 153 00:09:39,000 --> 00:09:42,720 Speaker 2: some kind of layers, but aren't like literally log themed 154 00:09:43,760 --> 00:09:47,280 Speaker 2: you know, they might have printed rice paper or airbrushed 155 00:09:47,360 --> 00:09:51,000 Speaker 2: chocolate or something like that instead of a log texture. 156 00:09:51,960 --> 00:09:54,920 Speaker 1: Folks to all kinds of things. I looked at this one. 157 00:09:55,200 --> 00:09:56,760 Speaker 2: I was just kind of googling around and I looked 158 00:09:56,760 --> 00:09:59,800 Speaker 2: at this one from a UK chocolate and pastry shop. 159 00:10:00,400 --> 00:10:04,679 Speaker 2: That is a cashew and schiso sponge cake with a 160 00:10:04,760 --> 00:10:09,280 Speaker 2: coconut mouse yuzu cream and a layer of black sesame 161 00:10:09,600 --> 00:10:14,560 Speaker 2: preleine crunch. And the surface on that guy is totally 162 00:10:14,600 --> 00:10:19,800 Speaker 2: smooth with a pattern of like deco style fans. 163 00:10:19,800 --> 00:10:20,319 Speaker 1: Interesting. 164 00:10:20,360 --> 00:10:22,000 Speaker 2: I was like, all right, this it looks like a 165 00:10:22,000 --> 00:10:26,680 Speaker 2: sushi roll. It looks like a fancy, fancy sushi roll. Okay, 166 00:10:27,520 --> 00:10:33,440 Speaker 2: it's lovely. Yeah mmmmmm well what about the nutrition. Oh, 167 00:10:33,480 --> 00:10:39,400 Speaker 2: treats are nice. Yes, treats are so nice. 168 00:10:41,000 --> 00:10:45,240 Speaker 1: They are. And we do have some numbers for you. 169 00:10:45,880 --> 00:10:47,080 Speaker 1: Speaking of nice treats. 170 00:10:47,160 --> 00:10:49,960 Speaker 2: Yeah, if you are looking to purchase a yule log, 171 00:10:50,440 --> 00:10:53,520 Speaker 2: one might run you anywhere from like sixteen bucks from 172 00:10:53,520 --> 00:10:57,120 Speaker 2: a chain grocery store bakery to like ninety bucks for 173 00:10:57,200 --> 00:11:01,640 Speaker 2: the Williams Sonoma version for absolutely no good reason. We 174 00:11:01,760 --> 00:11:06,839 Speaker 2: do have some yule log records for you. The longest 175 00:11:07,040 --> 00:11:11,200 Speaker 2: yule Log was achieved in Lebanon in December of twenty eighteen. 176 00:11:11,840 --> 00:11:16,280 Speaker 2: It measured three thousand, seven hundred and twenty eight feet 177 00:11:16,400 --> 00:11:20,920 Speaker 2: that's one thousand, one hundred and thirty six meters, and 178 00:11:21,000 --> 00:11:24,240 Speaker 2: it was kind of just like snaking along a series 179 00:11:24,320 --> 00:11:27,600 Speaker 2: of tables in this like football field link tent. 180 00:11:30,480 --> 00:11:35,920 Speaker 1: Oh No, a good anxiety strike. 181 00:11:36,240 --> 00:11:37,760 Speaker 2: It was a lot of cake. It was a lot 182 00:11:37,760 --> 00:11:41,040 Speaker 2: of cake. If you are wondering what goes into a 183 00:11:41,080 --> 00:11:45,040 Speaker 2: cake that size. A previous record holder from Shanghai from 184 00:11:45,080 --> 00:11:48,560 Speaker 2: twenty eleven that was only a little bit shorter. Yeah, 185 00:11:48,559 --> 00:11:51,200 Speaker 2: I mean little bit being relative in these kind of scales. 186 00:11:51,880 --> 00:11:55,240 Speaker 2: Involved two thousand, three hundred pounds of flour. It's about 187 00:11:55,240 --> 00:11:59,240 Speaker 2: a thousand kilos, eight hundred and thirty six pounds of 188 00:11:59,320 --> 00:12:03,199 Speaker 2: powdered sugar, which is three hundred and seventy nine kilos. 189 00:12:03,040 --> 00:12:04,920 Speaker 1: And nine hundred and four eggs. 190 00:12:07,160 --> 00:12:12,080 Speaker 2: Apparently one hundred and fifty workers and eighty chefs assembled 191 00:12:12,120 --> 00:12:14,000 Speaker 2: it over a twenty four hour period. 192 00:12:17,160 --> 00:12:18,320 Speaker 1: That's a serious business. 193 00:12:18,880 --> 00:12:26,160 Speaker 2: I gotta say, yep, yep. That is a true team effort. Meanwhile, 194 00:12:26,480 --> 00:12:30,839 Speaker 2: the largest mule log was achieved back in the year 195 00:12:30,880 --> 00:12:35,920 Speaker 2: two thousand. No one's done it better since then, also 196 00:12:36,040 --> 00:12:40,079 Speaker 2: in December in Canada. It weighed two point four to 197 00:12:40,200 --> 00:12:45,520 Speaker 2: nine metric tons, which is just over five thousand, five 198 00:12:45,600 --> 00:12:53,960 Speaker 2: hundred pounds. The cake was seventy two feet in length, 199 00:12:55,040 --> 00:12:56,920 Speaker 2: but just over a foot and a half wide and 200 00:12:57,000 --> 00:12:59,960 Speaker 2: a little over a foot high in metric that's like 201 00:13:00,080 --> 00:13:02,480 Speaker 2: twenty two meters long by half a meter wide and 202 00:13:02,520 --> 00:13:06,880 Speaker 2: like a third of a meter high. And apparently after 203 00:13:06,960 --> 00:13:10,000 Speaker 2: some three thousand, five hundred guests at the event had 204 00:13:10,040 --> 00:13:13,000 Speaker 2: a piece, the remainder, because there was remainder went to 205 00:13:13,120 --> 00:13:16,160 Speaker 2: like local food banks and shelters and other charity groups. 206 00:13:20,120 --> 00:13:31,040 Speaker 2: Oh wow, yep, most of them are like a foot long, y'all. 207 00:13:31,080 --> 00:13:32,920 Speaker 2: Like most of them are not that big? Like most 208 00:13:32,960 --> 00:13:41,679 Speaker 2: of them are yeah. 209 00:13:37,200 --> 00:13:43,640 Speaker 3: Oh, all right, Well, we do have quite a history 210 00:13:43,679 --> 00:13:46,160 Speaker 3: for you, we do, and we are going to get 211 00:13:46,160 --> 00:13:47,600 Speaker 3: into that as soon as we get back from a 212 00:13:47,679 --> 00:13:49,000 Speaker 3: quick break for a word from our. 213 00:13:48,880 --> 00:14:02,920 Speaker 1: Sponsors, and we're back. Thank you, sons, yes, thank you. Okay. So, 214 00:14:03,000 --> 00:14:07,320 Speaker 1: the yule log, or in French, the bouche denoille, traces 215 00:14:07,320 --> 00:14:10,720 Speaker 1: back to the European tradition of lighting a thick, heavy 216 00:14:10,800 --> 00:14:14,160 Speaker 1: log on fire on Christmas Eve and rekindling it until 217 00:14:14,200 --> 00:14:19,400 Speaker 1: the twelfth Night or January fifth. And this practice lasted 218 00:14:19,440 --> 00:14:22,120 Speaker 1: for hundreds of years in parts of Europe at least 219 00:14:22,240 --> 00:14:25,160 Speaker 1: up until the seventeenth century, and has roots in pre 220 00:14:25,280 --> 00:14:27,440 Speaker 1: Christian winter solstice traditions. 221 00:14:28,040 --> 00:14:30,120 Speaker 2: Yeah, and I want to say here that it is 222 00:14:30,480 --> 00:14:35,440 Speaker 2: very difficult to track down what Germanic Ish traditions are 223 00:14:35,600 --> 00:14:38,880 Speaker 2: apocryphal and were made up in the eighteen hundreds or 224 00:14:38,880 --> 00:14:44,080 Speaker 2: so versus what like actually happened. This is annoying for 225 00:14:44,280 --> 00:14:51,440 Speaker 2: historians and podcasters alike. And that's why I mentioned the 226 00:14:51,440 --> 00:14:58,120 Speaker 2: Brothers Grim stuff at the top of the episode. But anyway, Yeah, yes, 227 00:14:59,400 --> 00:15:04,040 Speaker 2: So there were allegedly a lot of superstitions about the 228 00:15:04,080 --> 00:15:08,200 Speaker 2: Yule log, including that keeping a charred piece of the 229 00:15:08,280 --> 00:15:11,000 Speaker 2: log and the house over the following year would ward 230 00:15:11,040 --> 00:15:13,160 Speaker 2: off any lightning strikes. 231 00:15:12,960 --> 00:15:16,320 Speaker 1: To the property. Some speculate that this traces back to 232 00:15:16,440 --> 00:15:18,720 Speaker 1: the pagan belief of keeping part of the log to 233 00:15:18,760 --> 00:15:24,280 Speaker 1: avoid Thor's lightning strikes. Okay, yeah, the burning of the 234 00:15:24,320 --> 00:15:27,040 Speaker 1: yule log was meant to ward off the cold and 235 00:15:27,080 --> 00:15:31,680 Speaker 1: the dark while also welcoming new beginnings. Burning a yulog 236 00:15:31,880 --> 00:15:35,200 Speaker 1: all but faded away. The practice did by the eighteenth century. 237 00:15:35,240 --> 00:15:37,040 Speaker 1: Because it was kind of a pain. These logs were 238 00:15:37,080 --> 00:15:41,920 Speaker 1: typically pretty large, like maybe even a whole tree trunk. Yeah, 239 00:15:42,200 --> 00:15:45,720 Speaker 1: so they like it was carrying it inside and doing 240 00:15:45,760 --> 00:15:48,320 Speaker 1: the whole thing. You had to have it that big 241 00:15:48,360 --> 00:15:50,040 Speaker 1: though to burn it for multiple days. 242 00:15:50,200 --> 00:15:52,720 Speaker 2: Yeah, but just getting it to light is kind of 243 00:15:52,720 --> 00:15:57,560 Speaker 2: a pain at that point. And so yeah, yes, the 244 00:15:57,600 --> 00:16:00,960 Speaker 2: word yule itself is believed to come the old English 245 00:16:01,040 --> 00:16:06,480 Speaker 2: word yole and or the old Norse word yole, both 246 00:16:06,520 --> 00:16:10,040 Speaker 2: referring to a pagan midwinter festival around the winter solstice. 247 00:16:10,600 --> 00:16:13,800 Speaker 1: The Norse festival may have called for burning of log 248 00:16:13,960 --> 00:16:17,320 Speaker 1: in honor of Thor, a practice that was spread across 249 00:16:17,440 --> 00:16:20,080 Speaker 1: Europe through the vikings. Again, a lot of this is 250 00:16:20,240 --> 00:16:24,800 Speaker 1: very difficult to pin down if it's how true it is, 251 00:16:24,880 --> 00:16:28,880 Speaker 1: but yep, that is what a lot of sources say. However, Okay, 252 00:16:28,920 --> 00:16:32,720 Speaker 1: so this practice is fading away of actually burning the 253 00:16:32,800 --> 00:16:37,480 Speaker 1: yule log, but chefs and bakers in France wanted to 254 00:16:37,640 --> 00:16:41,200 Speaker 1: ensure that it wasn't completely forgotten, so they created a 255 00:16:41,240 --> 00:16:45,320 Speaker 1: pastry version of the yule log. The first known recipe 256 00:16:45,360 --> 00:16:49,440 Speaker 1: was printed in eighteen ninety and the memorial Historique di 257 00:16:49,560 --> 00:16:55,960 Speaker 1: Giographique de la Patiiciri by Pierre lencam. It detailed layers 258 00:16:55,960 --> 00:16:59,880 Speaker 1: of sponge cake with coffee or chocolate buttercream, shaped like 259 00:16:59,880 --> 00:17:05,240 Speaker 1: a with little branches of sponge cake and bark made 260 00:17:05,240 --> 00:17:08,359 Speaker 1: out of butter cream. And again, if you haven't seen 261 00:17:08,400 --> 00:17:10,880 Speaker 1: pictures of this, go look them up. The branches are 262 00:17:10,880 --> 00:17:14,119 Speaker 1: like pieces of sponge cake that are attached with butter 263 00:17:14,160 --> 00:17:16,520 Speaker 1: cream to the main structure. Yeah. 264 00:17:16,560 --> 00:17:20,480 Speaker 2: Frequently you either take like a single log and split 265 00:17:20,560 --> 00:17:22,679 Speaker 2: it and kind of have it like so that it 266 00:17:22,720 --> 00:17:26,160 Speaker 2: looks a little bit like the the crook of a branch, 267 00:17:26,600 --> 00:17:30,400 Speaker 2: or like maybe you have smaller roles attached or yeah. Yeah, 268 00:17:30,400 --> 00:17:32,600 Speaker 2: people do all kinds of things to make it look 269 00:17:32,920 --> 00:17:33,800 Speaker 2: real dynamic. 270 00:17:34,600 --> 00:17:39,560 Speaker 1: Yes, yes. Luckcom went on later to claim that the 271 00:17:39,640 --> 00:17:43,640 Speaker 1: yule log was the creation of one Antoine Cheribou at 272 00:17:43,720 --> 00:17:48,080 Speaker 1: la Maison Cuiller out of Paris, and Paris was the 273 00:17:48,200 --> 00:17:51,280 Speaker 1: hub of this dessert, especially in the early days, where 274 00:17:51,320 --> 00:17:54,080 Speaker 1: it was well known and popular by eighteen eighty six, 275 00:17:54,480 --> 00:17:59,320 Speaker 1: perhaps particularly amongst the middle class. You know, dessert, Having 276 00:17:59,320 --> 00:18:03,400 Speaker 1: this kind of nice dessert was a signifier of sorts share. Yeah. 277 00:18:04,240 --> 00:18:07,760 Speaker 1: Beginning in eighteen seventy, this cake spread across Europe to 278 00:18:08,119 --> 00:18:11,679 Speaker 1: French colonies like Vietnam as well, and spawned a few 279 00:18:11,920 --> 00:18:13,720 Speaker 1: variations in those places. 280 00:18:15,359 --> 00:18:20,160 Speaker 2: Meanwhile, there are recipes going back to the sixteen hundreds 281 00:18:20,200 --> 00:18:23,320 Speaker 2: for baked goods that are similar ish to sponge cake, 282 00:18:23,840 --> 00:18:27,320 Speaker 2: though often those would have been baked until crisp, more 283 00:18:27,400 --> 00:18:31,080 Speaker 2: like cookies, and they featured in a range of layered 284 00:18:31,119 --> 00:18:36,320 Speaker 2: desserts like trifles through the seventeen hundreds. At the same time, 285 00:18:37,440 --> 00:18:42,040 Speaker 2: rolled dishes like spiral rolled dishes both sweet and savory, 286 00:18:42,320 --> 00:18:46,160 Speaker 2: involving layers of things like pastry and jam or meat 287 00:18:46,200 --> 00:18:50,880 Speaker 2: and veg were developing around Europe, often called a roue 288 00:18:50,920 --> 00:18:55,800 Speaker 2: laude or some variation on that word. Beginning in the 289 00:18:55,840 --> 00:19:01,000 Speaker 2: early eighteen hundreds, more cake like desserts featuring bonge developed 290 00:19:01,040 --> 00:19:04,879 Speaker 2: around Europe. And we're fairly fairly posh. We're not sure 291 00:19:04,960 --> 00:19:08,080 Speaker 2: who first thought to roll sponge up with soft fillings, 292 00:19:08,720 --> 00:19:11,720 Speaker 2: but it seems to have happened, yeah, like in the 293 00:19:11,760 --> 00:19:14,800 Speaker 2: early to mid eighteen hundreds, right in time for this 294 00:19:14,920 --> 00:19:21,280 Speaker 2: concept to be picked up for emulelogs. Simultaneously to all 295 00:19:21,320 --> 00:19:24,320 Speaker 2: of this, throughout the eighteen hundreds, there were a couple 296 00:19:24,320 --> 00:19:28,760 Speaker 2: of esthetic and like symbolistic movements happening, particularly around like 297 00:19:28,760 --> 00:19:31,520 Speaker 2: the British Empire and former colonies like the US, but 298 00:19:31,560 --> 00:19:34,560 Speaker 2: also throughout the rest of Europe. But I think had 299 00:19:34,600 --> 00:19:39,679 Speaker 2: to have influenced the popularity of yulelog cakes. You know, 300 00:19:40,080 --> 00:19:43,640 Speaker 2: certainly by the end of that century, the Industrial Revolution 301 00:19:43,800 --> 00:19:47,400 Speaker 2: was in full swing, and there was some pushback against 302 00:19:47,480 --> 00:19:50,520 Speaker 2: that in things like the Arts and Crafts movement and 303 00:19:50,680 --> 00:19:56,040 Speaker 2: the American rustic style. These focused on like naturalistic imagery 304 00:19:56,200 --> 00:19:59,919 Speaker 2: and materials like for example, there was this huge tre 305 00:20:00,080 --> 00:20:04,560 Speaker 2: and around the United States in cemeteries of creating headstones 306 00:20:04,880 --> 00:20:09,359 Speaker 2: in the shape of rough hewn logs, and all of 307 00:20:09,359 --> 00:20:12,560 Speaker 2: this is probably the subject of a different podcast, but 308 00:20:12,680 --> 00:20:15,080 Speaker 2: I really think there has to be a connection here, 309 00:20:15,280 --> 00:20:20,040 Speaker 2: like a common nostalgic, back to nature kind of vibe 310 00:20:20,080 --> 00:20:22,520 Speaker 2: that was going on in the creation of all of 311 00:20:22,560 --> 00:20:26,080 Speaker 2: these log shaped decorative items. 312 00:20:28,560 --> 00:20:34,320 Speaker 1: I love that log shaped decorative Yes. Yes. In nineteen 313 00:20:34,400 --> 00:20:38,879 Speaker 1: twenty eight, A ghost Scoffier included Bouche de Noel as 314 00:20:38,920 --> 00:20:43,040 Speaker 1: part of his recommended Christmas menu in his publication Special 315 00:20:43,359 --> 00:20:49,040 Speaker 1: Velian or Christmas Eve Special, essentially m H and recipes 316 00:20:49,040 --> 00:20:51,959 Speaker 1: for yule logs started popping up more and more in 317 00:20:52,040 --> 00:20:56,960 Speaker 1: recipe books starting in the twentieth century. At first, a 318 00:20:57,000 --> 00:20:59,920 Speaker 1: lot of cooks avoided making them because of the concern 319 00:21:00,040 --> 00:21:01,840 Speaker 1: and that it was tricky, specifically when it came to 320 00:21:01,960 --> 00:21:06,480 Speaker 1: rolling it up to create the log that crack. Sure, yeah, yes, 321 00:21:06,560 --> 00:21:09,159 Speaker 1: although I do appreciate your point earlier, Lauren, that you 322 00:21:09,200 --> 00:21:11,400 Speaker 1: can just cover it up. You're putting frosting on it. Man, 323 00:21:11,440 --> 00:21:15,159 Speaker 1: It's going to be okay. Yes, Well, these concerns were 324 00:21:15,200 --> 00:21:19,960 Speaker 1: addressed by British food writer Fanny Kraddock in the nineteen sixties. 325 00:21:20,000 --> 00:21:23,679 Speaker 1: She was like, it's okay, here's my tip, You're going 326 00:21:23,760 --> 00:21:24,200 Speaker 1: to be fine. 327 00:21:24,320 --> 00:21:27,399 Speaker 2: Yeah, there is a lot of advice out there for 328 00:21:27,480 --> 00:21:32,520 Speaker 2: how to properly construct a sponge for this type of purpose, 329 00:21:32,640 --> 00:21:36,119 Speaker 2: even if you are including ingredients like cocoa powder that 330 00:21:36,200 --> 00:21:39,160 Speaker 2: are going to really throw off your like protein and 331 00:21:39,280 --> 00:21:43,520 Speaker 2: fat content that would normally make like a straightforward sponge 332 00:21:43,840 --> 00:21:48,080 Speaker 2: operational if you are interested in all of this. As always, 333 00:21:48,119 --> 00:21:50,760 Speaker 2: Serious Eats has a great breakdown, but there are a 334 00:21:50,840 --> 00:21:53,439 Speaker 2: number of other websites around the internet that, yeah, do 335 00:21:53,520 --> 00:21:54,280 Speaker 2: a bang up job. 336 00:21:55,200 --> 00:21:59,439 Speaker 1: Yes, and in our but we're a food show. But 337 00:21:59,560 --> 00:22:04,199 Speaker 1: also we had to address this. I think the first 338 00:22:04,480 --> 00:22:07,600 Speaker 1: Yule log video which I'm sure you probably know, but 339 00:22:07,640 --> 00:22:10,840 Speaker 1: those are the looping videos of a fire and a fireplace, 340 00:22:11,320 --> 00:22:17,320 Speaker 1: usually with soft crackling sounds and music. The first edition 341 00:22:17,440 --> 00:22:23,120 Speaker 1: of that allegedly debuted in nineteen sixty six on WPIXTV 342 00:22:23,400 --> 00:22:26,840 Speaker 1: Channel eleven in New York City. The manager of the station, 343 00:22:27,119 --> 00:22:30,879 Speaker 1: Fred Thrower, had an idea for something special, what he 344 00:22:31,040 --> 00:22:35,960 Speaker 1: called a wpix Christmas Card. So on Christmas Eve they 345 00:22:36,000 --> 00:22:40,359 Speaker 1: canceled all their programming and all their commercials and instead 346 00:22:40,480 --> 00:22:43,480 Speaker 1: aired a three hour continuous loop of a fireplace, which 347 00:22:43,520 --> 00:22:46,760 Speaker 1: they filmed by themselves. By the way, this video with 348 00:22:46,920 --> 00:22:51,160 Speaker 1: festive music in the background. It was a ratings hit. 349 00:22:52,119 --> 00:22:56,159 Speaker 1: So for the next twenty years they did it every 350 00:22:56,280 --> 00:22:59,680 Speaker 1: Christmas Eve. They even refilmed new footage when their original 351 00:22:59,720 --> 00:23:01,520 Speaker 1: film deteriorate. 352 00:23:01,560 --> 00:23:01,639 Speaker 2: It. 353 00:23:02,720 --> 00:23:07,080 Speaker 1: Yeah, and every year it won its time slot and 354 00:23:07,119 --> 00:23:08,960 Speaker 1: it was nice because it meant the employees didn't have 355 00:23:09,000 --> 00:23:13,840 Speaker 1: to work on Christmas. Oh yeah, yeah, yeah, there was 356 00:23:13,920 --> 00:23:17,000 Speaker 1: some They did cancel it for a second in the 357 00:23:17,080 --> 00:23:21,000 Speaker 1: nineties because the advertisers was like, you're making no money. 358 00:23:21,280 --> 00:23:24,080 Speaker 2: Yeah yeah, yeah, you're winning your time slot, but there's 359 00:23:24,160 --> 00:23:27,320 Speaker 2: no money occurring because we don't have ads on this. 360 00:23:27,600 --> 00:23:31,359 Speaker 1: So yeah, sure, yes, but it was so popular there 361 00:23:31,400 --> 00:23:35,760 Speaker 1: were like petitions to bring it back. Oh yeah. But nowadays, yeah, 362 00:23:35,800 --> 00:23:38,800 Speaker 1: you can find these videos everywhere from Netflix to YouTube. 363 00:23:39,560 --> 00:23:42,280 Speaker 1: And there is of course a yule log based horror movie, 364 00:23:42,320 --> 00:23:45,440 Speaker 1: which we've discussed before. Yeah, I still have not watched it. 365 00:23:46,160 --> 00:23:50,240 Speaker 1: I have seen it, of course, of course you have, 366 00:23:51,080 --> 00:23:54,840 Speaker 1: of course I have. There's actually a lot more if 367 00:23:54,840 --> 00:23:56,720 Speaker 1: we were a different podcast we could talk about with 368 00:23:56,760 --> 00:24:01,160 Speaker 1: the yule log videos. But that for a food that's 369 00:24:01,200 --> 00:24:04,639 Speaker 1: a good summary. Yeah, that's a good summary. And in 370 00:24:04,680 --> 00:24:07,000 Speaker 1: our modern times, when it comes back to the cake, 371 00:24:07,680 --> 00:24:11,600 Speaker 1: there are all kinds of experimentation with flavors and textures. 372 00:24:11,840 --> 00:24:15,879 Speaker 1: There are plenty of high end options, and as you said, Lauren, 373 00:24:15,960 --> 00:24:18,720 Speaker 1: some of them aren't log shaped at all anymore. They 374 00:24:18,760 --> 00:24:19,879 Speaker 1: do all kinds of things. 375 00:24:20,080 --> 00:24:23,879 Speaker 2: Yeah, yeah, and good on them, you know, do make 376 00:24:24,240 --> 00:24:25,359 Speaker 2: of that log what you will. 377 00:24:25,520 --> 00:24:25,800 Speaker 1: Sure. 378 00:24:27,320 --> 00:24:32,200 Speaker 2: Also, I will say that there are like modern Pagany 379 00:24:32,240 --> 00:24:35,760 Speaker 2: winter solstice practices that have brought back the burning of 380 00:24:36,119 --> 00:24:39,520 Speaker 2: a yule log. I've been to a number of like 381 00:24:39,760 --> 00:24:44,240 Speaker 2: midwinter celebrations, like solstice celebrations that involve lighting up a 382 00:24:44,280 --> 00:24:47,879 Speaker 2: yule log, and various traditions around that you know, maybe 383 00:24:47,920 --> 00:24:51,520 Speaker 2: like every person at the party lights a candle in 384 00:24:51,600 --> 00:24:52,840 Speaker 2: the log to try to get. 385 00:24:52,680 --> 00:24:57,280 Speaker 1: It to catch stuff like that. Yeah, it's just real nice. Yeah. 386 00:24:57,760 --> 00:25:00,840 Speaker 1: I was struck by my mom and I have a 387 00:25:00,880 --> 00:25:03,040 Speaker 1: thing I do when I go home during the holidays 388 00:25:03,040 --> 00:25:08,800 Speaker 1: where we light a huge like tree trunk thing. Yeah, 389 00:25:09,400 --> 00:25:14,359 Speaker 1: and we just sit outside and talk while while it 390 00:25:14,440 --> 00:25:17,200 Speaker 1: is burning. And I was like, that's kind of eulogues. 391 00:25:17,760 --> 00:25:25,760 Speaker 1: It is absolutely yeah, and it is great. It's really nice. Well, listeners. 392 00:25:26,760 --> 00:25:31,760 Speaker 2: Please, oh yes, I strongly believe that some of you 393 00:25:31,840 --> 00:25:33,880 Speaker 2: have fantastic photographs. 394 00:25:34,760 --> 00:25:39,480 Speaker 1: Yes, and you have recipes and you have stories. Oh yeah, 395 00:25:40,200 --> 00:25:45,040 Speaker 1: we need them please please write in. But I think 396 00:25:45,040 --> 00:25:47,240 Speaker 1: that is what we have to say about Eulogus for now. 397 00:25:47,760 --> 00:25:48,200 Speaker 1: It is. 398 00:25:48,720 --> 00:25:51,200 Speaker 2: We do already have some listener mail for you, though, 399 00:25:51,200 --> 00:25:52,680 Speaker 2: and we are going to get into that as soon 400 00:25:52,680 --> 00:25:54,639 Speaker 2: as we get back from one more quick break forward 401 00:25:54,640 --> 00:25:55,520 Speaker 2: from our sponsors. 402 00:26:05,480 --> 00:26:08,520 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, And 403 00:26:08,560 --> 00:26:21,879 Speaker 1: we're back with a listener Mayes Snowfall and a fire. Yeah. Okay, 404 00:26:22,440 --> 00:26:28,600 Speaker 1: so Desiree wrote, my dudes, I absolutely played Chex's quest 405 00:26:28,680 --> 00:26:33,480 Speaker 1: as a kid. My childhood was extremely strict and When 406 00:26:33,520 --> 00:26:36,040 Speaker 1: home computer games first became a thing, we were only 407 00:26:36,040 --> 00:26:39,960 Speaker 1: allowed to play wholesome, educational ones, and somehow this one 408 00:26:40,040 --> 00:26:44,080 Speaker 1: snuck in, maybe because it was about a mostly sugarless 409 00:26:44,119 --> 00:26:49,600 Speaker 1: breakfast cereal. Being technically non violent was also a plus, 410 00:26:49,680 --> 00:26:54,040 Speaker 1: although the sound the flamoids the bad guys made as 411 00:26:54,040 --> 00:26:57,040 Speaker 1: you transported them away with spooky enough to be thrilling 412 00:26:57,080 --> 00:27:01,280 Speaker 1: to my grade school cell. Particularly of note when I 413 00:27:01,320 --> 00:27:03,359 Speaker 1: think back, is that when you ran out of power 414 00:27:03,359 --> 00:27:06,399 Speaker 1: in your teleporting weapon and could no longer use it, 415 00:27:06,560 --> 00:27:09,840 Speaker 1: your final defense was a spork, and that worked about 416 00:27:09,920 --> 00:27:15,720 Speaker 1: as well as it would in a regular fight. When 417 00:27:15,760 --> 00:27:18,840 Speaker 1: they started offering it on Steam, my brother couldn't wait 418 00:27:19,080 --> 00:27:22,040 Speaker 1: to invite me to play it, even though we're both 419 00:27:22,119 --> 00:27:26,040 Speaker 1: in our thirties now. The graphics definitely got an upgrade, 420 00:27:26,160 --> 00:27:29,040 Speaker 1: but it's still a fantastic blast from the past. 421 00:27:29,480 --> 00:27:33,320 Speaker 2: Oh my goodness, this is fantastic cool. 422 00:27:34,200 --> 00:27:37,280 Speaker 1: I'm so glad you wrote it. Yeah, that's so cool. 423 00:27:38,040 --> 00:27:45,639 Speaker 1: Oh man, I'm so I love that. A spork, Yeah, 424 00:27:45,880 --> 00:27:49,520 Speaker 1: it comes. I read nothing about the spork. That's so cool? 425 00:27:50,280 --> 00:27:51,400 Speaker 1: Are the flamoids? 426 00:27:53,000 --> 00:27:56,200 Speaker 2: Did I did read about the flemoids, but but I didn't. 427 00:27:56,240 --> 00:27:58,879 Speaker 2: I didn't really know again, like like we're a food show. 428 00:27:59,160 --> 00:28:01,399 Speaker 2: I wasn't Yeah, I wasn't sure exactly how far to 429 00:28:01,400 --> 00:28:04,280 Speaker 2: go into the chex Quest store line. 430 00:28:06,240 --> 00:28:11,520 Speaker 1: It's difficult to pull ourselves away sometimes. Yeah. I also 431 00:28:11,680 --> 00:28:16,840 Speaker 1: appreciate that you snuck it in to your your good 432 00:28:16,960 --> 00:28:18,080 Speaker 1: educational video games. 433 00:28:18,080 --> 00:28:20,280 Speaker 2: It was like Carmen San Diego and this one, like 434 00:28:20,480 --> 00:28:26,639 Speaker 2: yeah yeah, yes, like Number Crunchers and Chex's Quest. 435 00:28:26,760 --> 00:28:33,080 Speaker 1: Yeah, love it. I'm sure you learned some things, yeah, sure, 436 00:28:35,000 --> 00:28:39,800 Speaker 1: what how valuable they were? You know, you know, stuff 437 00:28:39,920 --> 00:28:40,920 Speaker 1: was learned. Yeah. 438 00:28:41,040 --> 00:28:44,240 Speaker 2: Yeah, And it sounds like you and your brother had 439 00:28:44,280 --> 00:28:45,280 Speaker 2: some bonding over it. 440 00:28:46,120 --> 00:28:46,920 Speaker 1: That's always good. 441 00:28:47,560 --> 00:28:55,080 Speaker 2: Yeah, Kelsey wrote, loved the spaghetti episode Vintage BBC and 442 00:28:55,120 --> 00:28:58,920 Speaker 2: the spaghetti tree incident is hilarious and delightful. One a 443 00:28:59,040 --> 00:29:03,040 Speaker 2: very few pranks I like, just harmless silliness. As for 444 00:29:03,120 --> 00:29:07,600 Speaker 2: spaghetti itself, my family and especially my kid love noodles. 445 00:29:08,480 --> 00:29:12,040 Speaker 2: Spaghetti bolonaise is a big favorite. I love it because 446 00:29:12,080 --> 00:29:15,560 Speaker 2: I can put vege, carrot, celery, mushroom zucchini through my 447 00:29:15,600 --> 00:29:19,200 Speaker 2: food processor, add to the browned ground protein, then simmer 448 00:29:19,280 --> 00:29:23,239 Speaker 2: in tomato e well seasoned sauce until everything's enmeshed. In 449 00:29:23,280 --> 00:29:28,520 Speaker 2: a savory team up of flavor perfect veggie camouflage kid 450 00:29:28,560 --> 00:29:32,320 Speaker 2: who usually bulks at any veg aside from salad or cucumber, 451 00:29:32,600 --> 00:29:36,960 Speaker 2: gobbles it up, wins all around. My post spaghetti supper 452 00:29:37,040 --> 00:29:39,360 Speaker 2: guilty pleasure is to get up in the middle of 453 00:29:39,400 --> 00:29:42,719 Speaker 2: the night and eat multiple bites of cold leftover noodles 454 00:29:42,720 --> 00:29:45,040 Speaker 2: and sauce. It has to be mixed prior to storage, 455 00:29:45,120 --> 00:29:48,920 Speaker 2: straight from the container standing in the kitchen. It should 456 00:29:48,920 --> 00:29:52,440 Speaker 2: be gross, but it is perfect. The Flying Spaghetti Monster 457 00:29:52,520 --> 00:29:58,880 Speaker 2: salutes you with their many noodlely appendages. PS Holiday Aside Edition. 458 00:29:59,320 --> 00:30:01,720 Speaker 2: If you ever get a chance over the holidays and 459 00:30:01,760 --> 00:30:04,760 Speaker 2: you've not read it yet or have do yourself a 460 00:30:04,800 --> 00:30:08,240 Speaker 2: favor and grab a copy of Hogfather by Terry Pratchett. 461 00:30:08,520 --> 00:30:11,800 Speaker 2: It is hands down my favorite holiday book, so fun, 462 00:30:11,960 --> 00:30:15,480 Speaker 2: full of Pratchety goodness, features quote the raven and death 463 00:30:15,480 --> 00:30:19,320 Speaker 2: of rats, multiple footnotes that spill over two pages. It's 464 00:30:19,400 --> 00:30:22,480 Speaker 2: just the best. There's also a movie slash mini series 465 00:30:22,560 --> 00:30:26,280 Speaker 2: version from the BBC question Mark that's just perfect holiday entertainment. 466 00:30:26,640 --> 00:30:29,360 Speaker 2: A quote inspired one of my holiday cards this year. 467 00:30:29,600 --> 00:30:34,320 Speaker 2: Photo attached PPS for my fellow Harry Potter fans. If 468 00:30:34,320 --> 00:30:36,760 Speaker 2: you are grossed out by she who must not be named. 469 00:30:37,000 --> 00:30:39,760 Speaker 2: Check out the Discworld books. You can read from book 470 00:30:39,760 --> 00:30:43,520 Speaker 2: one on or start anywhere and bounce around more. Equal 471 00:30:43,600 --> 00:30:46,560 Speaker 2: rights in which is Abroad are standout faves for me. 472 00:30:48,480 --> 00:30:53,720 Speaker 2: Oh and yes, attached is a photo of this year's 473 00:30:54,560 --> 00:30:57,440 Speaker 2: of one of the cards this year, which is a 474 00:30:57,560 --> 00:31:01,960 Speaker 2: very festive holiday raven with a little Santa hat standing 475 00:31:02,040 --> 00:31:05,200 Speaker 2: on a holly branch with a little candy cane over 476 00:31:05,240 --> 00:31:05,680 Speaker 2: the branch. 477 00:31:06,640 --> 00:31:12,600 Speaker 1: It's fantastic. Yeah, yeah, really good, Yes, excellent, excellent. Oh 478 00:31:12,640 --> 00:31:16,240 Speaker 1: and we love book recommendations. Oh yeah. 479 00:31:16,360 --> 00:31:19,400 Speaker 2: Oh and Terry Pratchett. Yeah, what a what an amazing author? 480 00:31:20,160 --> 00:31:23,120 Speaker 2: Mm hmmm y beautiful human person all around. 481 00:31:23,960 --> 00:31:28,080 Speaker 1: Yes, yes, and I do I agree with you that 482 00:31:28,160 --> 00:31:32,880 Speaker 1: I think you can sneak in some veggies if you 483 00:31:32,960 --> 00:31:39,280 Speaker 1: need to, in a sauce, add some noodles. Yeah, yeah, 484 00:31:39,320 --> 00:31:42,680 Speaker 1: it's fine, it's fine. It tastes delicious, it does. Sometimes 485 00:31:42,720 --> 00:31:45,160 Speaker 1: I'm like, how much of it is in your head 486 00:31:45,360 --> 00:31:47,240 Speaker 1: when you're a kid, But like, I hate that thing, 487 00:31:47,600 --> 00:31:48,360 Speaker 1: do you really? 488 00:31:50,480 --> 00:31:53,160 Speaker 2: I mean I feel like you might, but like I 489 00:31:53,160 --> 00:31:55,760 Speaker 2: feel like most of the time it's it's a texture 490 00:31:55,880 --> 00:32:00,080 Speaker 2: more than a flavor, necessarily, and you get an you 491 00:32:00,160 --> 00:32:02,640 Speaker 2: get it into your head that this one texture is bad. 492 00:32:02,760 --> 00:32:05,880 Speaker 2: But at a certain point you can't texture that, you 493 00:32:06,120 --> 00:32:07,400 Speaker 2: can't detect that texture. 494 00:32:07,520 --> 00:32:14,200 Speaker 1: So yes, yeah, yes, Also I have been there. I 495 00:32:14,280 --> 00:32:20,120 Speaker 1: do enjoy late night cold bites and kissing. Oh yeah. 496 00:32:20,160 --> 00:32:22,600 Speaker 2: So it's an important part of the process, man, That 497 00:32:22,760 --> 00:32:24,760 Speaker 2: is it. 498 00:32:24,760 --> 00:32:28,080 Speaker 1: It's it's you know, if you cooked it, I think, 499 00:32:28,480 --> 00:32:32,080 Speaker 1: oh yeah, that's fair game, you know what. Even even 500 00:32:32,120 --> 00:32:35,240 Speaker 1: if not, I sometimes you just need that look nice. 501 00:32:35,480 --> 00:32:39,600 Speaker 1: Leftovers are there for a reason. Yes, and some leftovers 502 00:32:39,600 --> 00:32:48,360 Speaker 1: are really good cold they are oh they are oh 503 00:32:48,600 --> 00:32:52,280 Speaker 1: so much to think about. Well. Thank you to both 504 00:32:52,280 --> 00:32:54,200 Speaker 1: of these listeners writing and if you would like to 505 00:32:54,200 --> 00:32:56,680 Speaker 1: write to us, you can our email as hello at 506 00:32:56,720 --> 00:32:57,800 Speaker 1: saberpod dot com. 507 00:32:57,880 --> 00:33:00,680 Speaker 2: We're also on social media. You can find this on 508 00:33:00,800 --> 00:33:03,760 Speaker 2: Instagram and blue Sky at saver pod and we do 509 00:33:03,840 --> 00:33:07,000 Speaker 2: hope to hear from you. Savor is a production of iHeartRadio. 510 00:33:07,280 --> 00:33:09,440 Speaker 2: For more podcasts in my heart Radio, you can visit 511 00:33:09,480 --> 00:33:12,720 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 512 00:33:12,760 --> 00:33:15,760 Speaker 2: your favorite shows. Thanks as always to our super producers 513 00:33:15,840 --> 00:33:18,760 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 514 00:33:18,880 --> 00:33:20,680 Speaker 2: and we hope that lots more good things are coming 515 00:33:20,760 --> 00:33:28,960 Speaker 2: your way.