1 00:00:08,880 --> 00:00:11,840 Speaker 1: Hello, and welcome to Savior Production. iHeartRadio. I'm Annie Reas. 2 00:00:11,760 --> 00:00:13,760 Speaker 2: And I'm Moarned Vocal Bomb, and today we have an 3 00:00:13,760 --> 00:00:15,840 Speaker 2: episode for you about apple butter. 4 00:00:17,840 --> 00:00:21,119 Speaker 1: Yes, was there a particular reason this was on your mind? Lord? 5 00:00:21,840 --> 00:00:27,120 Speaker 2: Ah? Okay, so what had happened? Was I this? This 6 00:00:27,160 --> 00:00:30,800 Speaker 2: episode was supposed to come out on the second of 7 00:00:30,840 --> 00:00:35,280 Speaker 2: February originally in the timeline, and that's Groundhog Day. And 8 00:00:36,159 --> 00:00:39,040 Speaker 2: I was like, I don't know, are there any traditional 9 00:00:39,080 --> 00:00:45,600 Speaker 2: groundhog Day foods? And after going on a short but 10 00:00:45,800 --> 00:00:50,280 Speaker 2: not very fruitful no pun intended a rabbit hole about 11 00:00:50,320 --> 00:00:55,120 Speaker 2: the movie Groundhog Day, I started looking into Pennsylvania Dutch 12 00:00:55,120 --> 00:00:59,320 Speaker 2: foods and I was like, apple butter. That sounds so nice. 13 00:01:00,400 --> 00:01:02,160 Speaker 1: Yeah, and it is nice. 14 00:01:02,320 --> 00:01:02,560 Speaker 2: Yeah. 15 00:01:02,760 --> 00:01:08,800 Speaker 1: I have a friend that gives me some. Oh yeah, yeah, 16 00:01:08,840 --> 00:01:11,360 Speaker 1: it's pretty nice. I actually haven't gotten any in a while, 17 00:01:12,200 --> 00:01:15,040 Speaker 1: but for a while it was a standard like gift 18 00:01:15,120 --> 00:01:19,000 Speaker 1: once per year. Yeah, yeah, I should contact her about that. 19 00:01:21,280 --> 00:01:23,080 Speaker 1: I don't think I had apple butter INUNTI pretty late 20 00:01:23,080 --> 00:01:28,360 Speaker 1: in life, really, yeah, I just missed out on all 21 00:01:28,400 --> 00:01:29,920 Speaker 1: of those jams and things. 22 00:01:31,440 --> 00:01:33,800 Speaker 2: Your family just didn't didn't have any in the house. 23 00:01:35,200 --> 00:01:38,600 Speaker 1: No, No, definitely not, but I did. I grew up 24 00:01:38,640 --> 00:01:41,679 Speaker 1: near a place in North Georgia called l J, and 25 00:01:41,840 --> 00:01:46,400 Speaker 1: l J has a lot of orchards and name like 26 00:01:47,520 --> 00:01:51,360 Speaker 1: apple cider, donuts, apple fried pies, like pretty much anything 27 00:01:51,360 --> 00:01:54,840 Speaker 1: you could imagine with apples, And they have apple butter 28 00:01:54,960 --> 00:01:56,520 Speaker 1: and I used to get some from there when we 29 00:01:56,560 --> 00:01:58,920 Speaker 1: would go. The thing is, I never went through enough 30 00:01:58,920 --> 00:02:03,440 Speaker 1: to like, you know, use, like to have one coming 31 00:02:03,480 --> 00:02:06,360 Speaker 1: in per year. It's true, I didn't. I didn't really 32 00:02:06,480 --> 00:02:10,920 Speaker 1: have need for it, but I do. I do enjoy it. 33 00:02:11,320 --> 00:02:15,440 Speaker 2: Yeah, yeah. I similarly like I don't consume a lot 34 00:02:15,639 --> 00:02:20,680 Speaker 2: of preserves, It's right. Yeah, yeah, In general, I just 35 00:02:20,680 --> 00:02:23,720 Speaker 2: don't eat a whole lot of added sugar and things. 36 00:02:24,320 --> 00:02:26,240 Speaker 2: But but now that I'm thinking about it, I'm kind 37 00:02:26,240 --> 00:02:28,440 Speaker 2: of like, why don't Why don't I put some on 38 00:02:28,520 --> 00:02:32,520 Speaker 2: every cheese plate that I make? Why, yes, do I 39 00:02:32,600 --> 00:02:38,680 Speaker 2: not put some on my grilled cheese sandwiches? Why why 40 00:02:38,760 --> 00:02:41,880 Speaker 2: am I not using this, you know, as like part 41 00:02:41,880 --> 00:02:44,760 Speaker 2: of a glaze on like roast vegetables or something like that. 42 00:02:44,880 --> 00:02:47,840 Speaker 2: That would be delicious, Yes. 43 00:02:48,000 --> 00:02:50,240 Speaker 1: It would be. And there are a lot more uses 44 00:02:50,280 --> 00:02:59,400 Speaker 1: for apple butter than I had previously considered, And I'm sure. Yes, yes, 45 00:03:00,280 --> 00:03:05,280 Speaker 1: you can see our apple episode. Yes, it feels like 46 00:03:05,400 --> 00:03:06,720 Speaker 1: so long time ago. 47 00:03:07,480 --> 00:03:08,840 Speaker 2: It was so a long time ago. 48 00:03:09,040 --> 00:03:13,520 Speaker 1: Yeah, Lauren and I are We've had some interesting mornings. 49 00:03:13,520 --> 00:03:16,960 Speaker 1: A little fla flazzard flstered, Yes. 50 00:03:19,080 --> 00:03:19,960 Speaker 2: Exactly like that. 51 00:03:22,320 --> 00:03:25,320 Speaker 1: We did do an episode on apple pie and cider cider. 52 00:03:25,360 --> 00:03:29,840 Speaker 1: I would say, sure, yes, But I guess that brings 53 00:03:29,880 --> 00:03:30,720 Speaker 1: us to our question. 54 00:03:30,880 --> 00:03:32,000 Speaker 2: I guess it does. 55 00:03:33,440 --> 00:03:41,120 Speaker 1: Oh, here we go, apple butter. What is it? 56 00:03:41,800 --> 00:03:44,960 Speaker 2: Well, apple butter is a type of condiment made from 57 00:03:45,160 --> 00:03:48,360 Speaker 2: apples and warm spices, cooked down with a bit of 58 00:03:48,400 --> 00:03:52,240 Speaker 2: liquid into a mash until it eventually becomes like a thick, 59 00:03:52,640 --> 00:03:59,200 Speaker 2: spreadable brown paste, as spreadable like soft butter. No butter 60 00:03:59,440 --> 00:04:02,640 Speaker 2: was harmed the making of this condiment. Different recipes call 61 00:04:02,680 --> 00:04:04,840 Speaker 2: for different methods and seasonings. It might be a little 62 00:04:04,840 --> 00:04:07,280 Speaker 2: bit more smooth or a little bit more schunky. You 63 00:04:07,360 --> 00:04:09,880 Speaker 2: might have apple cider or even apple cider vinegar in 64 00:04:09,920 --> 00:04:12,880 Speaker 2: there for a little bit of tartness, a flavorful sweetener 65 00:04:12,960 --> 00:04:15,280 Speaker 2: of some kind like a maple syrup or brown sugar, 66 00:04:15,840 --> 00:04:20,800 Speaker 2: spices like cinnamon, nutmeg, ginger cloves. Over the low and 67 00:04:20,839 --> 00:04:25,400 Speaker 2: slow cooking process, it gets just impressively creamy tasting for 68 00:04:25,520 --> 00:04:29,159 Speaker 2: something that again does not contain dairy and develops these 69 00:04:29,200 --> 00:04:32,719 Speaker 2: lovely like toasty, caramelized kind of flavors. And yeah, it 70 00:04:32,760 --> 00:04:35,240 Speaker 2: can be used like any jam or jelly, as a 71 00:04:35,240 --> 00:04:37,839 Speaker 2: sweet spread on toast or sandwiches, as a filling in 72 00:04:37,920 --> 00:04:42,039 Speaker 2: sweet baked goods flavoring, and sauces or glazes for savory 73 00:04:42,080 --> 00:04:46,120 Speaker 2: dishes like roasts doll upon a cheese plate. Yeah, it's 74 00:04:46,160 --> 00:04:49,520 Speaker 2: like a it's like a Pokemon evolution of apple sauce. 75 00:04:50,080 --> 00:04:53,719 Speaker 2: It's like apple marmalade, like like a like a pie 76 00:04:53,800 --> 00:04:58,320 Speaker 2: and a jar, like like autumn in a jar, smooth 77 00:04:58,400 --> 00:05:02,400 Speaker 2: wind and cracklingly and the bright sun filtering through the 78 00:05:02,520 --> 00:05:12,040 Speaker 2: red gold canopy. Yeah. Yeah, just nice, just nice, it 79 00:05:12,839 --> 00:05:16,479 Speaker 2: really is. But yeah, so there are a lot of 80 00:05:16,520 --> 00:05:19,919 Speaker 2: possible iterations of apple butter that come down to tradition 81 00:05:20,040 --> 00:05:23,160 Speaker 2: and personal preference and what you have on hand. Because 82 00:05:23,160 --> 00:05:26,000 Speaker 2: this is definitely like a way to use up too 83 00:05:26,000 --> 00:05:29,640 Speaker 2: many apples and to preserve that flavor and maybe a 84 00:05:29,640 --> 00:05:34,120 Speaker 2: tiny bit of nutrition mostly flavor, perhaps like you've mostly 85 00:05:34,160 --> 00:05:37,719 Speaker 2: broken down the nutritive parts of the apple when you 86 00:05:37,720 --> 00:05:41,800 Speaker 2: were making apple butter at any rate, Yeah, but yeah, 87 00:05:41,839 --> 00:05:45,440 Speaker 2: you can use sweet apples and very little additional sweetener, 88 00:05:45,880 --> 00:05:48,120 Speaker 2: just just a little bit for flair, you know, or 89 00:05:48,200 --> 00:05:50,040 Speaker 2: tart apples with quite a bit of sugar to help 90 00:05:50,080 --> 00:05:54,480 Speaker 2: balance them out, or a combination things like brown sugar, molasses, 91 00:05:54,560 --> 00:05:58,320 Speaker 2: or maple syrup add add nice hints of extra flavor 92 00:05:58,480 --> 00:06:02,200 Speaker 2: to the apples. You often want apples that really do 93 00:06:02,279 --> 00:06:05,440 Speaker 2: turn to mush when they're heated, the opposite of the 94 00:06:05,520 --> 00:06:07,320 Speaker 2: kind that you turn to when you want them to 95 00:06:07,360 --> 00:06:11,080 Speaker 2: retain their form in a pie, you know, because you 96 00:06:11,120 --> 00:06:14,440 Speaker 2: want the final product to be varyingly smooth. You're usually 97 00:06:14,440 --> 00:06:16,960 Speaker 2: going to peel and core your apples and then quarter 98 00:06:17,080 --> 00:06:19,560 Speaker 2: them or give them a rough chop to help increase 99 00:06:19,600 --> 00:06:23,440 Speaker 2: surface area for quicker cooking. Old recipes often say pair 100 00:06:23,800 --> 00:06:26,839 Speaker 2: in core instead of peel in core, means the same thing. 101 00:06:28,240 --> 00:06:31,960 Speaker 2: Sum recipes do call for leaving in the skin and 102 00:06:32,000 --> 00:06:34,800 Speaker 2: maybe the cores too, for extra flavor and like straining 103 00:06:34,880 --> 00:06:38,520 Speaker 2: them out later. Those won't really help with pectin because 104 00:06:38,560 --> 00:06:40,680 Speaker 2: there's so much more pectin in the flesh of an 105 00:06:40,680 --> 00:06:44,599 Speaker 2: apple than there is in the skin. Pectin being a 106 00:06:44,800 --> 00:06:47,560 Speaker 2: type of fiber that's found in the cell walls of plants. 107 00:06:48,240 --> 00:06:51,720 Speaker 2: Like apples that can help foods gel up, And that's 108 00:06:51,760 --> 00:06:54,680 Speaker 2: part of what's happening here. The pectin already present in 109 00:06:54,720 --> 00:06:57,880 Speaker 2: apples means that you don't need to add more the 110 00:06:57,920 --> 00:06:59,960 Speaker 2: way that you might when you're making some other jam 111 00:07:00,120 --> 00:07:04,880 Speaker 2: and jellies. Using apple cider really does help deepen the flavor. 112 00:07:05,320 --> 00:07:09,359 Speaker 2: By apple cider, I mean unfiltered, unsweetened apple juice that 113 00:07:09,400 --> 00:07:11,720 Speaker 2: has not been allowed to ferment. A lot of old 114 00:07:11,760 --> 00:07:15,560 Speaker 2: recipes call for starting with apple cider like a bunch 115 00:07:15,560 --> 00:07:18,280 Speaker 2: of applesider, reducing it by half, and then adding your 116 00:07:18,280 --> 00:07:22,040 Speaker 2: apples in to start simmering. Some recipes call for vinegar 117 00:07:22,200 --> 00:07:24,480 Speaker 2: or apple cider vinegar to brighten the flavor of the 118 00:07:24,480 --> 00:07:29,360 Speaker 2: final product. And yeah, you're looking to cook this low 119 00:07:29,400 --> 00:07:32,800 Speaker 2: and slow, stirring more and more frequently. As the apples 120 00:07:32,840 --> 00:07:35,960 Speaker 2: break down into mash to prevent them from sticking and burning, 121 00:07:36,000 --> 00:07:38,280 Speaker 2: you really want to get in there and scrape the 122 00:07:38,280 --> 00:07:41,400 Speaker 2: sides in the bottom. If your apples don't break down 123 00:07:41,440 --> 00:07:43,760 Speaker 2: by themselves, you might want to mash them. To physically 124 00:07:43,840 --> 00:07:47,280 Speaker 2: mash them yourself in some way. You generally add your 125 00:07:47,320 --> 00:07:51,720 Speaker 2: spices ground. During this mash stage. You're often cooking the 126 00:07:51,760 --> 00:07:54,440 Speaker 2: apple mash for a long time, and even though you 127 00:07:54,480 --> 00:07:56,280 Speaker 2: are going low and slow, like you don't want to 128 00:07:56,280 --> 00:08:00,400 Speaker 2: cook off your flavors. The aforementioned cinnamon, nutmeg, ginger clothes 129 00:08:00,440 --> 00:08:03,920 Speaker 2: are common, but you can use whatever you like, allspice, mace, cardamom, 130 00:08:04,200 --> 00:08:08,280 Speaker 2: black pepper, lemon, zest, summers peas call for fermented apple 131 00:08:08,320 --> 00:08:10,600 Speaker 2: cider or even like an apple brandy or something like 132 00:08:10,720 --> 00:08:16,480 Speaker 2: rum or bourbon that sounds really nice m h. And 133 00:08:16,680 --> 00:08:21,120 Speaker 2: it's done when it's very thick, like so thick that 134 00:08:20,840 --> 00:08:24,480 Speaker 2: a scoop and a spoon will totally maintain its shape, 135 00:08:25,360 --> 00:08:30,040 Speaker 2: or if no liquid separates out from the main lump 136 00:08:30,120 --> 00:08:33,480 Speaker 2: in the spoon. Yeah, it'll be a spreadable sort of 137 00:08:33,520 --> 00:08:37,600 Speaker 2: preserve ruby brown in color from caramelization. It looks opaq 138 00:08:37,679 --> 00:08:40,400 Speaker 2: in a jar, but will be translucent when you spread it, 139 00:08:40,440 --> 00:08:44,600 Speaker 2: like like jelly or stained glass. Yep. It can be 140 00:08:44,640 --> 00:08:47,319 Speaker 2: stored that way in the fridge or the freezer, or 141 00:08:47,679 --> 00:08:50,120 Speaker 2: you can can it and it'll keep unopened on a 142 00:08:50,120 --> 00:08:52,480 Speaker 2: shelf for you know, pretty much. Ever, it can also 143 00:08:52,520 --> 00:08:56,280 Speaker 2: be made things like pears or quints or pumpkin, sometimes 144 00:08:56,320 --> 00:08:58,400 Speaker 2: mixed together with apples. I can't tell you what to 145 00:08:58,440 --> 00:09:03,480 Speaker 2: do important note here. Anything acidic like this you should 146 00:09:03,600 --> 00:09:06,840 Speaker 2: use a non reactive pan to cook with. There are 147 00:09:07,000 --> 00:09:09,560 Speaker 2: a lot of old accounts of using copper kettles for 148 00:09:09,600 --> 00:09:12,960 Speaker 2: apple butter, and that sounds real pretty. But when you 149 00:09:13,000 --> 00:09:16,439 Speaker 2: cook acidic things in unlined reactive pots, it can leach 150 00:09:16,800 --> 00:09:19,200 Speaker 2: some of whatever metal the pot is made of into 151 00:09:19,240 --> 00:09:23,520 Speaker 2: your food, which is not ideal health wise. Stainless steel 152 00:09:23,600 --> 00:09:25,200 Speaker 2: is a good choice, or you know, check to make 153 00:09:25,240 --> 00:09:27,160 Speaker 2: sure that your cookwar is lined on the inside. A 154 00:09:27,160 --> 00:09:30,240 Speaker 2: lot of copper cooking vessels are lined these days for 155 00:09:30,400 --> 00:09:34,000 Speaker 2: exactly this reason. You can also do it in the 156 00:09:34,000 --> 00:09:36,480 Speaker 2: oven in any kind of bakewear, and there are modern 157 00:09:36,520 --> 00:09:39,680 Speaker 2: recipes for using slow cookers and or pressure cookers, which 158 00:09:39,720 --> 00:09:42,640 Speaker 2: I'm fascinated about. I have not played with an instant pot, 159 00:09:42,640 --> 00:09:46,280 Speaker 2: but this sounds like a great application for it. Yes, 160 00:09:48,160 --> 00:09:50,800 Speaker 2: and then right then you have apple butter and you 161 00:09:50,840 --> 00:09:53,840 Speaker 2: can use it as you would any fruit spread often 162 00:09:53,880 --> 00:09:56,839 Speaker 2: served as a topping for bread, sometimes along with dairy 163 00:09:56,880 --> 00:10:00,440 Speaker 2: butter as well, or as an accompaniment or a glaze 164 00:10:00,559 --> 00:10:03,679 Speaker 2: ingredient for roasts as a filling, and cookies as spread 165 00:10:03,679 --> 00:10:09,600 Speaker 2: and sandwiches. And furthermore, if you were in Pennsylvania Dutch Country. 166 00:10:10,160 --> 00:10:13,880 Speaker 2: You might see signs on restaurants advertising seven sweets and 167 00:10:13,920 --> 00:10:18,720 Speaker 2: seven sours, and this is a concept of balancing sweet 168 00:10:18,760 --> 00:10:22,800 Speaker 2: and sour flavors with different dishes and condiments throughout a meal. 169 00:10:23,160 --> 00:10:27,520 Speaker 2: And apple butter is generally a component of that. Ooh 170 00:10:27,640 --> 00:10:33,280 Speaker 2: listeners right in Pence, the Greater Pennsylvania area being one 171 00:10:33,280 --> 00:10:37,240 Speaker 2: of the places where this condiment has really taken form. 172 00:10:38,440 --> 00:10:42,480 Speaker 1: Yes, wow, what about the nutrition, it's. 173 00:10:42,320 --> 00:10:48,240 Speaker 2: Treat treats are nice. 174 00:10:46,280 --> 00:10:51,800 Speaker 1: Yes, sometimes you need them, you do. Sometimes you've had 175 00:10:51,800 --> 00:10:53,480 Speaker 1: a day and they do. 176 00:10:54,080 --> 00:10:56,760 Speaker 2: I feel like, in general, you're not really consuming enough 177 00:10:56,800 --> 00:10:59,480 Speaker 2: apple butter to be like a little like oh man 178 00:10:59,760 --> 00:11:01,640 Speaker 2: like yeah. 179 00:11:01,920 --> 00:11:05,360 Speaker 1: I did read some funny accounts of people eating a 180 00:11:05,440 --> 00:11:08,679 Speaker 1: lot of apple buttery, and one of my one of 181 00:11:08,720 --> 00:11:13,760 Speaker 1: my favorite was at the end of the article, he 182 00:11:13,840 --> 00:11:17,839 Speaker 1: was like, I don't even really like it. It's just tradition. Also, go, 183 00:11:19,040 --> 00:11:20,760 Speaker 1: I know what you're talking about, buddy, I know what 184 00:11:20,800 --> 00:11:26,920 Speaker 1: you're talking about. Yeah, Well, we do have some numbers 185 00:11:26,920 --> 00:11:29,400 Speaker 1: for you. Most of them are festival based. 186 00:11:30,440 --> 00:11:31,280 Speaker 2: They are they are. 187 00:11:32,920 --> 00:11:37,959 Speaker 1: Yeah. There are several apple butter festivals. 188 00:11:37,440 --> 00:11:42,200 Speaker 2: Any number, any number of them. Just three that we 189 00:11:42,360 --> 00:11:46,319 Speaker 2: pulled numbers for okay. There's one in Grand Rapids, Ohio 190 00:11:46,920 --> 00:11:49,920 Speaker 2: called Apple Butterfest. It's been running since nineteen seventy seven. 191 00:11:50,280 --> 00:11:53,640 Speaker 2: Around forty thousand people attend every year these days, and 192 00:11:53,720 --> 00:11:57,520 Speaker 2: there are historical reenactments, a classic car show, apparently a 193 00:11:57,520 --> 00:12:02,719 Speaker 2: lot of broughtworst sounds cool, it's cool. I'm into that. Yeah. 194 00:12:02,440 --> 00:12:02,520 Speaker 1: Uh. 195 00:12:02,880 --> 00:12:06,920 Speaker 2: Groveport, Ohio holds an Apple Buttered Day every October. Last 196 00:12:07,000 --> 00:12:10,160 Speaker 2: year was the fiftieth anniversary. There's a spelling bee, a 197 00:12:10,320 --> 00:12:14,240 Speaker 2: pie eating contest, cane pole fishing derby, and of course 198 00:12:14,280 --> 00:12:15,360 Speaker 2: a lot of apple butter. 199 00:12:16,840 --> 00:12:19,920 Speaker 1: Cane pole fishing, m. 200 00:12:21,600 --> 00:12:25,920 Speaker 2: Yeppers. That's what I read cool. And then Berkeley Springs, 201 00:12:25,960 --> 00:12:29,240 Speaker 2: West Virginia, has one, also in October that features a 202 00:12:29,320 --> 00:12:33,719 Speaker 2: rubber duck race, a beard and mustache contest, a baking contest, 203 00:12:33,960 --> 00:12:37,920 Speaker 2: a quilt raffle, and a hog calling contest, which no 204 00:12:38,120 --> 00:12:44,640 Speaker 2: hogs are expected to attend. So you're just calling for you, 205 00:12:44,800 --> 00:12:49,880 Speaker 2: You're you're collin hogs, You're yeah, Okay, okay. I think 206 00:12:49,920 --> 00:12:52,640 Speaker 2: it's a I think it's a creative and and and 207 00:12:52,880 --> 00:12:58,640 Speaker 2: partially musical endeavor. I believe, I'm not I'm not totally sure. 208 00:12:59,160 --> 00:13:02,160 Speaker 2: I didn't I did research deeply into the hogcom contest, 209 00:13:02,280 --> 00:13:06,360 Speaker 2: but it sounded really cool, so I wanted to I 210 00:13:06,440 --> 00:13:10,480 Speaker 2: wanted to report upon it briefly. Yes, I am not 211 00:13:10,600 --> 00:13:13,440 Speaker 2: being sarcastic. I know that my sarcasm voice sounds really 212 00:13:13,440 --> 00:13:15,400 Speaker 2: close to my normal voice. I am being one hundred 213 00:13:15,400 --> 00:13:17,760 Speaker 2: percent sincere. This sounds amazing. 214 00:13:20,280 --> 00:13:23,160 Speaker 1: It does. And once again, listeners, if you have been 215 00:13:23,200 --> 00:13:25,600 Speaker 1: to any of these oh my goodness, I have answers 216 00:13:25,600 --> 00:13:32,960 Speaker 1: to our questions about these activities. I would like to yes, yes, yes, yes, 217 00:13:33,040 --> 00:13:36,240 Speaker 1: you'll be happy to know. I recently, I think I 218 00:13:36,320 --> 00:13:40,240 Speaker 1: hope didn't completely weird someone out when I told him 219 00:13:40,240 --> 00:13:45,040 Speaker 1: about who se urchins wearing hats and I was at 220 00:13:45,040 --> 00:13:48,360 Speaker 1: a sushi place and he was looking at me, like 221 00:13:49,520 --> 00:13:52,319 Speaker 1: you good. I was like, no, they really do, they 222 00:13:52,360 --> 00:13:54,680 Speaker 1: really do worry. Oh you know, it was really cute. 223 00:13:55,520 --> 00:14:01,040 Speaker 1: It is also delicious. Thank you. But we like these facts. 224 00:14:01,440 --> 00:14:06,120 Speaker 1: They help us out absolutely. Yes, But we do have 225 00:14:06,600 --> 00:14:07,640 Speaker 1: quiet history for you. 226 00:14:08,120 --> 00:14:10,120 Speaker 2: We do, we do, and we are going to get 227 00:14:10,120 --> 00:14:11,480 Speaker 2: into that as soon as we get back from a 228 00:14:11,559 --> 00:14:16,319 Speaker 2: quick break forward from our sponsors. 229 00:14:22,480 --> 00:14:26,560 Speaker 1: And we're back. Thank you sponsors, Yes, thank you. Okay, 230 00:14:26,920 --> 00:14:30,840 Speaker 1: So the history of spreads like apple butter, they go 231 00:14:31,000 --> 00:14:33,320 Speaker 1: back to ancient times. I feel like we've talked about 232 00:14:33,320 --> 00:14:36,920 Speaker 1: some of them, but apple butter's history most likely goes 233 00:14:36,960 --> 00:14:39,600 Speaker 1: back to Germany and Belgium during the Middle Ages, when 234 00:14:39,680 --> 00:14:42,040 Speaker 1: monks may have made apple butter at monasteries as a 235 00:14:42,080 --> 00:14:46,040 Speaker 1: way to use up apples from their orchards, which is 236 00:14:46,040 --> 00:14:50,400 Speaker 1: a pretty common running theme through apple butter's history. Most 237 00:14:50,480 --> 00:14:53,400 Speaker 1: historians believe that apple butter arrived in America with early 238 00:14:53,480 --> 00:14:57,000 Speaker 1: Germans who settled in the mid Atlantic States, and that yes, 239 00:14:57,040 --> 00:14:59,480 Speaker 1: it was a popular way to preserve apples, especially during 240 00:14:59,480 --> 00:15:03,120 Speaker 1: colder month vents. A variety of apple trees thrived in 241 00:15:03,160 --> 00:15:06,320 Speaker 1: these areas and in South and central Appalachia, and it 242 00:15:06,320 --> 00:15:08,360 Speaker 1: wasn't uncommon for people to have a small orchard or 243 00:15:08,360 --> 00:15:12,080 Speaker 1: even just a handful of trees. Of course, people wanted 244 00:15:12,080 --> 00:15:14,200 Speaker 1: to find ways to preserve these apples so that they 245 00:15:14,240 --> 00:15:17,640 Speaker 1: could be consumed throughout the year, which included slicing and 246 00:15:17,720 --> 00:15:23,520 Speaker 1: drying them and making them into apple butter. And since 247 00:15:23,840 --> 00:15:26,600 Speaker 1: making apple butter can be a bit of a slog, 248 00:15:27,280 --> 00:15:31,160 Speaker 1: many recipes called for big batches, and the long process 249 00:15:31,160 --> 00:15:34,320 Speaker 1: of making it often became something a community undertook together, 250 00:15:34,880 --> 00:15:37,800 Speaker 1: passing the time with gossip or sharing stories or news, 251 00:15:37,960 --> 00:15:43,200 Speaker 1: perhaps even matchmaking. I read, according to one source, recipes 252 00:15:43,240 --> 00:15:45,800 Speaker 1: from this time frequently called for boiling a whole barrel 253 00:15:45,840 --> 00:15:49,880 Speaker 1: of cider. Three are maybe many more bushels of apples, 254 00:15:50,560 --> 00:15:53,400 Speaker 1: and anywhere around ten to fifteen hours of pretty much 255 00:15:53,600 --> 00:15:54,920 Speaker 1: constant stirring. 256 00:15:55,640 --> 00:15:59,280 Speaker 2: Yeah, yeah, like dedicated process. In a cookbook from eighteen 257 00:15:59,360 --> 00:16:02,600 Speaker 2: forty called Directions for Cookery in its Various Branches, the 258 00:16:02,640 --> 00:16:06,640 Speaker 2: author Miss Eliza Leslie wrote, it is not worthwhile to 259 00:16:06,680 --> 00:16:08,520 Speaker 2: prepare apple butter on a small scale. 260 00:16:10,720 --> 00:16:16,800 Speaker 1: Yes, so families and communities had their own apple preferences, 261 00:16:17,480 --> 00:16:20,640 Speaker 1: ad ins, like spices, and methods as well. Do you 262 00:16:20,720 --> 00:16:23,000 Speaker 1: stir in a figure eight pattern? Do you put coins 263 00:16:23,000 --> 00:16:25,360 Speaker 1: in the kettle to allegedly keep the apple butter from 264 00:16:25,360 --> 00:16:27,200 Speaker 1: sticking to the bottom. 265 00:16:27,240 --> 00:16:29,600 Speaker 2: I read a rhyme for one method of stirring to 266 00:16:29,680 --> 00:16:32,320 Speaker 2: remind you how to do it twice around the side 267 00:16:32,400 --> 00:16:34,440 Speaker 2: and once down the middle. That's the way to stir 268 00:16:34,560 --> 00:16:35,600 Speaker 2: the apple butter kittle. 269 00:16:39,440 --> 00:16:43,200 Speaker 1: Yes, there's a lot of like kind of folklore stories 270 00:16:43,240 --> 00:16:47,200 Speaker 1: like that behind apple butter, which I enjoy. But the 271 00:16:47,240 --> 00:16:50,640 Speaker 1: resulting apple butter was used with all kinds of things 272 00:16:50,680 --> 00:16:53,760 Speaker 1: like oatmeal or bread, but also alongside fatty meats like 273 00:16:53,800 --> 00:16:57,280 Speaker 1: pork or just straight up by the spoonful. In eighteen 274 00:16:57,360 --> 00:17:00,840 Speaker 1: eighty one Wisconsin article read, apple butter is a tedious 275 00:17:00,840 --> 00:17:03,040 Speaker 1: thing to make. It is best to have a merrymaking 276 00:17:03,200 --> 00:17:05,640 Speaker 1: over that apple pairing and stirring, as it is very 277 00:17:05,640 --> 00:17:07,879 Speaker 1: heavy work for one or two persons. 278 00:17:08,880 --> 00:17:12,000 Speaker 2: Part of that matchmaking that you referenced earlier. I can't 279 00:17:12,520 --> 00:17:14,639 Speaker 2: remember what article I read it in, but it was 280 00:17:14,680 --> 00:17:17,320 Speaker 2: talking about how like you had to make sure to 281 00:17:17,400 --> 00:17:19,919 Speaker 2: pair up the stirs, like if they were like a 282 00:17:19,960 --> 00:17:22,080 Speaker 2: couple kids that were flirting, like you send them to 283 00:17:22,119 --> 00:17:24,520 Speaker 2: stir together so that they can like carry on a 284 00:17:24,520 --> 00:17:26,919 Speaker 2: good conversation while they're doing this work that you know, 285 00:17:27,560 --> 00:17:30,680 Speaker 2: kind of stinks, right, right. 286 00:17:30,800 --> 00:17:32,959 Speaker 1: And I also read some about like if you spill. 287 00:17:33,000 --> 00:17:36,240 Speaker 1: If a woman spilled the apple butter out the side, 288 00:17:36,280 --> 00:17:38,240 Speaker 1: she was not gonna be a good wire. 289 00:17:40,480 --> 00:17:48,000 Speaker 2: All right. Well, a recipe from the early eighteen forties. 290 00:17:48,359 --> 00:17:51,920 Speaker 2: It indicated this same like like it's a lot of work, 291 00:17:51,960 --> 00:17:55,680 Speaker 2: but also a party thing. It read late in the autumn, 292 00:17:55,720 --> 00:17:58,640 Speaker 2: when the evening's become quite long, invite one of those 293 00:17:58,680 --> 00:18:01,479 Speaker 2: social parties to your house, which are made truly social 294 00:18:01,640 --> 00:18:04,000 Speaker 2: by being gathered for the purpose of some useful and 295 00:18:04,080 --> 00:18:07,840 Speaker 2: seasonable work. Appropriately, they have been called bees, for they 296 00:18:07,880 --> 00:18:12,960 Speaker 2: are busy seasons when drones have no place. Commit to 297 00:18:13,000 --> 00:18:15,920 Speaker 2: these good hearted and merry neighbors six bushels of their 298 00:18:15,920 --> 00:18:18,560 Speaker 2: sweet apples, And so the ladies at work, pairing, quartering, 299 00:18:18,600 --> 00:18:21,000 Speaker 2: and cooring them. Meanwhile, let the boys or young men 300 00:18:21,040 --> 00:18:23,680 Speaker 2: be engaged in boiling down two barrels of new cider 301 00:18:23,840 --> 00:18:26,600 Speaker 2: to the dimensions of one, and so on and so forth. 302 00:18:27,440 --> 00:18:30,560 Speaker 1: Yes, and I did love that there were so many 303 00:18:30,640 --> 00:18:32,720 Speaker 1: terms for these kind of hangouts. Another one I saw 304 00:18:33,720 --> 00:18:37,800 Speaker 1: was for the process of peeling apples was snitting, from 305 00:18:37,880 --> 00:18:41,280 Speaker 1: the Pennsylvania Dutch word snits, which probably came from the 306 00:18:41,280 --> 00:18:45,520 Speaker 1: German word schnitzen, meaning to slice or carve. And so 307 00:18:45,600 --> 00:18:48,960 Speaker 1: sometimes these get togethers were called schnitzing parties. 308 00:18:49,119 --> 00:18:50,200 Speaker 2: Which is great. Yeah. 309 00:18:50,440 --> 00:18:55,720 Speaker 1: Yes, Recipes and advertisements for apple butter were being published 310 00:18:55,760 --> 00:18:57,879 Speaker 1: in the US by the mid eighteen hundreds. 311 00:18:58,080 --> 00:18:59,879 Speaker 2: It was also touted as a good way to use 312 00:19:00,080 --> 00:19:02,840 Speaker 2: apples that weren't like good enough for sale by themselves, 313 00:19:03,880 --> 00:19:06,560 Speaker 2: because during the process you could cut away any damage 314 00:19:06,560 --> 00:19:08,400 Speaker 2: and be left with like a decent amount of good fruit. 315 00:19:08,920 --> 00:19:11,960 Speaker 2: A gardening periodical called Vix Monthly Magazine ran a feature 316 00:19:11,960 --> 00:19:13,399 Speaker 2: on this in eighteen eighty seven. 317 00:19:14,320 --> 00:19:17,399 Speaker 1: Commercialized apple butter operations started opening in the US and 318 00:19:17,520 --> 00:19:21,560 Speaker 1: late eighteen hundreds to the early mid nineteen hundreds, most 319 00:19:21,560 --> 00:19:24,720 Speaker 1: producing something other than the butter too, like apple cider. 320 00:19:25,440 --> 00:19:28,240 Speaker 1: And these operations ranged in size from perhaps a small 321 00:19:28,280 --> 00:19:30,600 Speaker 1: farm to something bigger like a cider, and some of 322 00:19:30,600 --> 00:19:34,920 Speaker 1: them are still still running. One thing I found, which 323 00:19:35,040 --> 00:19:40,840 Speaker 1: is apparently currently controversial, goes back to the nineteen fifties 324 00:19:40,880 --> 00:19:43,840 Speaker 1: when some families started putting in red hots, which is 325 00:19:43,880 --> 00:19:48,000 Speaker 1: that hot cinnamon candy, into their batches of apple butter 326 00:19:48,080 --> 00:19:50,480 Speaker 1: to replace cinnamon sticks if they couldn't be found or 327 00:19:50,560 --> 00:19:53,840 Speaker 1: the powder cinnamon powder was too expensive. Apparently some people 328 00:19:53,880 --> 00:19:58,399 Speaker 1: still do that, and it's like it causes some heated 329 00:19:58,520 --> 00:20:06,600 Speaker 1: art lemon. Yes, but jumping a bit ahead to today. 330 00:20:07,600 --> 00:20:09,920 Speaker 1: While it is easy to purchase apple butter in the 331 00:20:10,040 --> 00:20:12,880 Speaker 1: US and there are simpler ways to make it than 332 00:20:12,920 --> 00:20:16,480 Speaker 1: what we've been discussing, several communities and families have held 333 00:20:16,520 --> 00:20:22,000 Speaker 1: onto that traditional practice, the recipes, the equipment over generations, 334 00:20:22,040 --> 00:20:25,440 Speaker 1: as well, gathering to work together to make apple butter 335 00:20:25,480 --> 00:20:28,320 Speaker 1: that is then given as gifts, or used in fundraisers, 336 00:20:28,880 --> 00:20:32,479 Speaker 1: or stored away for eating, maybe all of the above. 337 00:20:34,240 --> 00:20:36,160 Speaker 1: This is where I found the article with the guy. 338 00:20:36,240 --> 00:20:37,879 Speaker 1: I thought it was very funny because at the end 339 00:20:37,960 --> 00:20:39,600 Speaker 1: he was like, I don't even really like it, but 340 00:20:39,640 --> 00:20:43,359 Speaker 1: we do it every year and I look forward to it, Yeah, 341 00:20:43,920 --> 00:20:47,840 Speaker 1: because it's kind of a big party. Yes, and I'm 342 00:20:47,880 --> 00:20:50,560 Speaker 1: given to understand apple butter in the process of making 343 00:20:50,600 --> 00:20:54,679 Speaker 1: it is common at places like Colonial Williamsburg. I'm not 344 00:20:54,680 --> 00:20:58,560 Speaker 1: sure if it's there, but places like that. I think 345 00:20:58,600 --> 00:21:01,840 Speaker 1: we did it for Old Fashion Day, which is something 346 00:21:01,920 --> 00:21:05,159 Speaker 1: my school did in elementary school, and it had the 347 00:21:05,240 --> 00:21:07,320 Speaker 1: old fashioned peeler. 348 00:21:07,480 --> 00:21:11,280 Speaker 2: Oh sure y yeah, yeah. 349 00:21:10,040 --> 00:21:14,040 Speaker 1: Yes, but yeah, listeners right in. That's just something I 350 00:21:14,160 --> 00:21:16,840 Speaker 1: sort of saw in a couple places but couldn't really 351 00:21:16,840 --> 00:21:17,320 Speaker 1: pin down. 352 00:21:17,359 --> 00:21:20,080 Speaker 2: Sure, yeah, I mean it's also a product that is 353 00:21:20,400 --> 00:21:25,359 Speaker 2: still available in other places like Germany. Other cultures have 354 00:21:25,480 --> 00:21:26,399 Speaker 2: apple preserves. 355 00:21:26,440 --> 00:21:27,160 Speaker 1: It's not like. 356 00:21:27,160 --> 00:21:32,000 Speaker 2: This is an extremely singular American thing. 357 00:21:32,160 --> 00:21:37,480 Speaker 1: But but yeah, yeah yeah, and once again, listeners from 358 00:21:37,720 --> 00:21:43,600 Speaker 1: other countries. Oh yes, yes, right in, yes, listeners from 359 00:21:43,640 --> 00:21:46,800 Speaker 1: it anywhere please, right. But I think that's what we 360 00:21:46,840 --> 00:21:48,800 Speaker 1: have to say about Apple butter for now. 361 00:21:49,160 --> 00:21:51,640 Speaker 2: Yes, we do already have some listening mail for you, though, 362 00:21:51,640 --> 00:21:53,040 Speaker 2: and we are going to get into that as soon 363 00:21:53,080 --> 00:21:54,639 Speaker 2: as we get back from one work. Quick break for 364 00:21:54,640 --> 00:21:56,200 Speaker 2: a word from our sponsors. 365 00:22:04,280 --> 00:22:07,399 Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and 366 00:22:07,400 --> 00:22:09,520 Speaker 1: we're back with listener. 367 00:22:12,000 --> 00:22:12,200 Speaker 2: Man. 368 00:22:16,480 --> 00:22:20,240 Speaker 1: Like an autumn breeze, even though it's very cold winter 369 00:22:20,400 --> 00:22:24,480 Speaker 1: rug now, I can look back and reminisce you can, 370 00:22:24,800 --> 00:22:31,080 Speaker 1: you can, I can? I do frequently. I'm very cold 371 00:22:31,160 --> 00:22:37,840 Speaker 1: right now. Once again, all once again, Julie wrote, I 372 00:22:38,000 --> 00:22:40,520 Speaker 1: just listened to the papaya episode and wanted to share 373 00:22:40,600 --> 00:22:43,120 Speaker 1: my favorite way to use papaya. My husband is from 374 00:22:43,160 --> 00:22:46,120 Speaker 1: Mexico City and I'm from the Pacific Northwest. I had 375 00:22:46,160 --> 00:22:49,120 Speaker 1: never tried papaya before we got together. We make what 376 00:22:49,160 --> 00:22:52,440 Speaker 1: my husband calls a milkshake, but not like American milkshakes, 377 00:22:52,600 --> 00:22:57,360 Speaker 1: no ice cream. Put write papaya, milk, pecans, cinnamon, and vanilla. 378 00:22:57,440 --> 00:22:59,600 Speaker 1: You can add a little sugar if you like, and Blint, 379 00:23:00,160 --> 00:23:04,200 Speaker 1: It's sweet, creamy deliciousness. You have to try it. Thanks 380 00:23:04,200 --> 00:23:06,320 Speaker 1: for introducing me to so many new foods. I have 381 00:23:06,400 --> 00:23:09,400 Speaker 1: tried several of the past topics and like you all 382 00:23:09,440 --> 00:23:11,560 Speaker 1: have a list of way more I'd like to try, 383 00:23:11,640 --> 00:23:14,240 Speaker 1: so I might just have to do a banquet as well, 384 00:23:15,320 --> 00:23:20,480 Speaker 1: a tradition I like it. Yes, Savor, you have to 385 00:23:20,520 --> 00:23:22,080 Speaker 1: have a banquet at some point. 386 00:23:22,280 --> 00:23:23,600 Speaker 2: Confusing banquet. 387 00:23:23,960 --> 00:23:27,000 Speaker 1: Oh, I love it. The confusing banquet, that's what we 388 00:23:27,080 --> 00:23:33,800 Speaker 1: call it. And this sounds lovely. Yeah, drink so good? 389 00:23:34,200 --> 00:23:40,520 Speaker 1: Yeah yeah, just like a light refreshing, a nice smoothie situation. 390 00:23:40,680 --> 00:23:44,719 Speaker 1: Yeah yeah, definitely want to try it. Add that to 391 00:23:44,800 --> 00:23:46,000 Speaker 1: our banquet for sure. 392 00:23:48,480 --> 00:23:52,119 Speaker 2: Paya okay. Eric wrote about a few things, starting with 393 00:23:52,200 --> 00:23:55,640 Speaker 2: mulled wine. It's definitely a nice winter drink. I really 394 00:23:55,680 --> 00:23:57,880 Speaker 2: like them when they are spiced well with the more 395 00:23:57,920 --> 00:24:00,480 Speaker 2: earthy spices. When they go sweet, I do not find 396 00:24:00,520 --> 00:24:03,520 Speaker 2: them enjoyable. I've made it with Cabernet savignon before adding 397 00:24:03,560 --> 00:24:07,000 Speaker 2: star and a cinnamon sticks, crystallized ginger clove, a couple 398 00:24:07,040 --> 00:24:10,240 Speaker 2: of peppercorns, dash of fresh nutmeg, and a halved orange. 399 00:24:10,560 --> 00:24:12,720 Speaker 2: Maybe a dash or two of quantro or a Grand 400 00:24:12,800 --> 00:24:16,440 Speaker 2: Marnier if I'm feeling spiffy. Not sure why, but when 401 00:24:16,480 --> 00:24:19,040 Speaker 2: on the dickens a side with the mention of tim curry, 402 00:24:19,480 --> 00:24:22,320 Speaker 2: it made me think of this What would Rocky horror 403 00:24:22,440 --> 00:24:28,439 Speaker 2: Christmas story look like back on the cookie table? Yes, Lauren, 404 00:24:28,480 --> 00:24:31,439 Speaker 2: there are tons of opinions. It really depends on the 405 00:24:31,480 --> 00:24:33,760 Speaker 2: family history. You can talk to a bunch of people 406 00:24:33,840 --> 00:24:38,679 Speaker 2: and probably get ten episodes on how to do cookie tables. 407 00:24:38,720 --> 00:24:41,600 Speaker 2: Been way, way, way too long since I've had dim sum. 408 00:24:41,920 --> 00:24:43,560 Speaker 2: I need to find a good place around here that's 409 00:24:43,560 --> 00:24:46,199 Speaker 2: easy to get to. The places I know are just 410 00:24:46,240 --> 00:24:50,000 Speaker 2: not a convenient drive winding drives, finding parking. The one 411 00:24:50,000 --> 00:24:52,200 Speaker 2: place I really like is smaller and you order off 412 00:24:52,200 --> 00:24:54,639 Speaker 2: a card. They also have an open kitchen where you 413 00:24:54,680 --> 00:24:57,840 Speaker 2: see everything being made. Fun to watch them pulling noodles 414 00:24:58,280 --> 00:25:01,240 Speaker 2: with the soup dumpling I've always in the spoon, poked 415 00:25:01,280 --> 00:25:03,440 Speaker 2: the top of the chopstick and then add just a 416 00:25:03,520 --> 00:25:06,080 Speaker 2: dash of sauce. I don't think we have a pushcart 417 00:25:06,119 --> 00:25:09,639 Speaker 2: place here. I'm all in on a D and D 418 00:25:09,760 --> 00:25:14,040 Speaker 2: cookie table. We'll add it to the feast. Christine bringing 419 00:25:14,119 --> 00:25:18,080 Speaker 2: up stolen and a Fefernusa along with panatone was great. 420 00:25:18,600 --> 00:25:21,639 Speaker 2: All kinds of Christmas stuff, Christmas pastries from around the 421 00:25:21,640 --> 00:25:24,840 Speaker 2: world would probably be at least fifteen or twenty episodes. 422 00:25:27,640 --> 00:25:33,560 Speaker 1: I'm beginning to realize that cookies alone. I mean, that's 423 00:25:33,600 --> 00:25:34,320 Speaker 1: an endeavor. 424 00:25:34,480 --> 00:25:37,639 Speaker 2: I try to throw in like one baked good every 425 00:25:38,040 --> 00:25:42,440 Speaker 2: month or so because there are so many of them. 426 00:25:42,840 --> 00:25:47,919 Speaker 2: A lot of them do have these really interesting specific stories, 427 00:25:48,359 --> 00:25:50,439 Speaker 2: a lot of which run along the same lines of like, 428 00:25:50,760 --> 00:25:53,720 Speaker 2: and then some bakers in a city under siege created 429 00:25:53,760 --> 00:25:56,320 Speaker 2: this cookie and it allowed the people of the city 430 00:25:56,359 --> 00:25:57,280 Speaker 2: to live through. 431 00:25:57,119 --> 00:25:59,160 Speaker 1: The siege situation. 432 00:25:59,400 --> 00:26:01,280 Speaker 2: And I'm like, how many cookies can that be true for? 433 00:26:02,680 --> 00:26:05,480 Speaker 1: And then they like might resemble their enemy, which I 434 00:26:05,520 --> 00:26:09,879 Speaker 1: find really interesting because it's like eating your enemy. 435 00:26:10,240 --> 00:26:11,400 Speaker 2: Yeah. 436 00:26:11,640 --> 00:26:13,280 Speaker 1: No, cool, you know. 437 00:26:13,440 --> 00:26:15,240 Speaker 2: Yeah, No, we get up to all kinds of stuff. 438 00:26:19,200 --> 00:26:20,919 Speaker 1: The D and D cookie table. I think we can 439 00:26:21,040 --> 00:26:22,520 Speaker 1: make that work. I think we could do it. 440 00:26:22,720 --> 00:26:28,399 Speaker 2: Yeah, different different, different themed themed cookies for for different 441 00:26:28,440 --> 00:26:31,160 Speaker 2: races and classes. I think it could totally work out. 442 00:26:31,760 --> 00:26:39,680 Speaker 1: Yeah. I did want to thank you, Lauren, because you 443 00:26:39,720 --> 00:26:41,720 Speaker 1: told me how to eat the soup dumpling properly. 444 00:26:42,400 --> 00:26:42,560 Speaker 2: Oh. 445 00:26:42,720 --> 00:26:47,480 Speaker 1: I've recently came into a lot of soup dumplings. Oh yeah, 446 00:26:47,520 --> 00:26:51,120 Speaker 1: and it's been amazing. It was a game changer because 447 00:26:51,160 --> 00:26:54,200 Speaker 1: I was just eating them full without without letting the 448 00:26:54,480 --> 00:26:56,960 Speaker 1: releasing the soup. Yeah, and it. 449 00:26:56,960 --> 00:26:58,960 Speaker 2: Was good, but you would burn your mouth every time. 450 00:26:59,119 --> 00:27:02,320 Speaker 1: Yeah, yeah, but this is a much nicer delivery of 451 00:27:02,400 --> 00:27:04,760 Speaker 1: like the soup and the dum Yes. 452 00:27:04,840 --> 00:27:09,719 Speaker 2: So I'm very grateful, Thank you anytime. Thank the Internet. 453 00:27:09,760 --> 00:27:14,040 Speaker 2: The Internet is where I found this information. The furthermore 454 00:27:14,280 --> 00:27:18,399 Speaker 2: rocky horror Christmas story is definitely I think it fits. 455 00:27:18,440 --> 00:27:20,280 Speaker 2: I think it makes sense. I think that Franken Furter 456 00:27:20,760 --> 00:27:23,600 Speaker 2: would make an excellent Scrooge. 457 00:27:25,359 --> 00:27:27,840 Speaker 1: I think so. I can see this easily. 458 00:27:28,960 --> 00:27:31,919 Speaker 2: I mean, it's like two sides of the same character. 459 00:27:32,000 --> 00:27:33,480 Speaker 2: It's like Santa Claus and Carampus. 460 00:27:33,600 --> 00:27:38,280 Speaker 1: You know. Yeah, he does have he has he has 461 00:27:38,320 --> 00:27:43,280 Speaker 1: a lot of depth of emotion. Sometimes he's really happy, 462 00:27:43,720 --> 00:27:47,000 Speaker 1: sometimes he's not like us all. See. 463 00:27:47,320 --> 00:27:48,960 Speaker 2: Yeah, so I can see it. 464 00:27:50,080 --> 00:27:54,359 Speaker 1: I can see it. Yes. 465 00:27:55,040 --> 00:28:04,200 Speaker 3: Oh heck well, well, thanks to both of these listeners 466 00:28:04,680 --> 00:28:06,320 Speaker 3: for writing in uh. 467 00:28:06,480 --> 00:28:08,440 Speaker 1: If you would like to write to es, you can 468 00:28:08,520 --> 00:28:10,560 Speaker 1: our emails hello at saverpod dot com. 469 00:28:10,640 --> 00:28:14,200 Speaker 2: We're also on social media. You can find us on Twitter, Facebook, 470 00:28:14,280 --> 00:28:16,680 Speaker 2: or Instagram at saver pod and we do hope to 471 00:28:16,720 --> 00:28:19,919 Speaker 2: hear from you. Save is production of iHeartRadio. For more 472 00:28:19,960 --> 00:28:22,840 Speaker 2: podcasts from my iHeartRadio, you can visit the iHeartRadio app. 473 00:28:23,000 --> 00:28:25,840 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 474 00:28:26,240 --> 00:28:28,879 Speaker 2: Thanks as always to our super producers Dylan Fagan and 475 00:28:28,880 --> 00:28:31,080 Speaker 2: Andrew Howard. Thanks to you for listening, and we hope 476 00:28:31,119 --> 00:28:40,480 Speaker 2: that lots of more good things are coming your way.