1 00:00:09,320 --> 00:00:12,800 Speaker 1: Hello, and welcome to Saber Prediction of iHeartRadio. I'm Annie Reese. 2 00:00:12,440 --> 00:00:14,800 Speaker 2: And I'm Lauren Vogelbaum, and today we have an episode 3 00:00:14,840 --> 00:00:16,320 Speaker 2: for you about Rascriez. 4 00:00:17,200 --> 00:00:20,360 Speaker 1: Yes, it is going to be a fun with pronunciation. 5 00:00:21,040 --> 00:00:23,080 Speaker 3: Yeah, uh huh absolutely. 6 00:00:23,480 --> 00:00:27,680 Speaker 2: As I've said before, I have studied a little bit 7 00:00:27,680 --> 00:00:30,760 Speaker 2: of Spanish, just enough to really get myself in trouble 8 00:00:30,840 --> 00:00:33,800 Speaker 2: in both Spanish and more trouble in Portuguese. 9 00:00:33,840 --> 00:00:35,600 Speaker 3: So here we are. 10 00:00:36,479 --> 00:00:41,159 Speaker 1: Here we are. But there was a particular reason we 11 00:00:41,280 --> 00:00:42,200 Speaker 1: chose this one. 12 00:00:43,520 --> 00:00:47,920 Speaker 2: Yeah, okay, So what had happened was Annie and me, 13 00:00:48,240 --> 00:00:52,960 Speaker 2: but perhaps more so Annie, we're fans of Star Wars. 14 00:00:53,240 --> 00:00:55,880 Speaker 2: You know this about us, and of course May the 15 00:00:55,920 --> 00:01:00,480 Speaker 2: fourth is a official Star Wars holiday has May the 16 00:01:00,520 --> 00:01:06,240 Speaker 2: Fourth be with you always, but it's also you get 17 00:01:06,520 --> 00:01:11,280 Speaker 2: May fifth, the Revenge of the Fifth. And it's furthermore, 18 00:01:11,319 --> 00:01:14,560 Speaker 2: what the twentieth anniversary this year of Revenge. 19 00:01:14,200 --> 00:01:14,680 Speaker 3: Of the Sith. 20 00:01:15,200 --> 00:01:17,760 Speaker 1: It's the twentieth anniversary of Revenge of the Sith and 21 00:01:17,800 --> 00:01:22,039 Speaker 1: the forty fifth anniversary of the Empire Staruk's buck Wow wow. 22 00:01:22,160 --> 00:01:27,959 Speaker 2: Okay, all right, so I was like, Annie, are there 23 00:01:27,959 --> 00:01:30,240 Speaker 2: any Star Wars related topics that you would like to do, 24 00:01:30,280 --> 00:01:32,360 Speaker 2: and she was like, well, because of the anniversary time 25 00:01:32,400 --> 00:01:34,680 Speaker 2: with Revenge of the Sith, how about some kind of 26 00:01:34,720 --> 00:01:47,480 Speaker 2: barbecued meat. Yeah, because of what happens to Anakin at 27 00:01:47,480 --> 00:01:50,280 Speaker 2: the end of that film. And so after I stopped laughing, 28 00:01:53,160 --> 00:01:57,320 Speaker 2: I you know, had been thinking about Yeah, yeah, I 29 00:01:57,360 --> 00:01:59,600 Speaker 2: went down a little bit of a Google rabbit hole 30 00:01:59,640 --> 00:02:01,600 Speaker 2: about all it's kind of about that sort of thing, 31 00:02:01,640 --> 00:02:05,080 Speaker 2: and came upon trescries as an interesting topic. 32 00:02:05,680 --> 00:02:10,840 Speaker 1: Yes, and you know, the memes are funny. I don't 33 00:02:10,919 --> 00:02:14,120 Speaker 1: think Anakin Skywalker or Darth Vader would appreciate it. But 34 00:02:14,200 --> 00:02:17,840 Speaker 1: I also don't think he'd be into any of the memes. 35 00:02:18,080 --> 00:02:20,200 Speaker 3: So I wouldn't say that he's got a good sense 36 00:02:20,200 --> 00:02:20,680 Speaker 3: of humor. 37 00:02:21,440 --> 00:02:26,080 Speaker 1: No, I think that's the whole point this kind of honestly, 38 00:02:28,440 --> 00:02:33,760 Speaker 1: he really really doesn't. But yeah, there are a lot 39 00:02:33,760 --> 00:02:41,079 Speaker 1: of memes, and so here we are. I do have 40 00:02:42,160 --> 00:02:44,320 Speaker 1: I wouldn't say a lot of experience with trescria is, 41 00:02:44,360 --> 00:02:47,560 Speaker 1: but I do have some. The first time I went, 42 00:02:47,600 --> 00:02:51,639 Speaker 1: I went with my little brother to an establishment we'll 43 00:02:51,680 --> 00:02:54,400 Speaker 1: be talking about later, not a sponsor, but focus shall 44 00:02:55,520 --> 00:02:58,240 Speaker 1: and it was for his graduation and we didn't know 45 00:02:58,280 --> 00:02:59,920 Speaker 1: the protocol of flipping. 46 00:03:00,000 --> 00:03:01,240 Speaker 3: Oh huh. 47 00:03:01,280 --> 00:03:06,200 Speaker 1: So we got so much meat and it was it 48 00:03:06,240 --> 00:03:09,000 Speaker 1: was bad news. But it relates to the Star Wars 49 00:03:09,000 --> 00:03:11,400 Speaker 1: experience because when he walked out, he looked like C 50 00:03:11,600 --> 00:03:13,560 Speaker 1: three peo he was so full. 51 00:03:16,240 --> 00:03:19,920 Speaker 3: Uh huh uh huh. Yeah, yeah, it was it's a danger. 52 00:03:20,080 --> 00:03:20,680 Speaker 3: It's a danger. 53 00:03:21,120 --> 00:03:23,800 Speaker 1: Yes. We kept like panicking because we'd realize, oh no, 54 00:03:23,880 --> 00:03:25,840 Speaker 1: it's still our paddles are still on green. 55 00:03:25,919 --> 00:03:30,120 Speaker 3: They're coming and they're coming. Yeah. 56 00:03:30,160 --> 00:03:32,720 Speaker 1: But then I also have a friend that I've always 57 00:03:32,720 --> 00:03:35,080 Speaker 1: thought this was really interesting about her, but she would 58 00:03:35,080 --> 00:03:38,040 Speaker 1: go to that same restaurant, but she would only pay 59 00:03:38,080 --> 00:03:41,640 Speaker 1: for the buffet, so she wouldn't pay meats, but she 60 00:03:41,760 --> 00:03:45,920 Speaker 1: did it for lunch, like not infrequently, and it was 61 00:03:46,000 --> 00:03:50,160 Speaker 1: just I was like, oh, that's a new one. 62 00:03:50,680 --> 00:03:53,520 Speaker 2: From what I understand, they have a good buffet. Sure, 63 00:03:54,040 --> 00:03:57,040 Speaker 2: I actually have never been to this style of restaurant. 64 00:03:58,400 --> 00:04:01,920 Speaker 2: I'm not really who it's built for. I'm like, I'm like, 65 00:04:02,000 --> 00:04:04,600 Speaker 2: oh no, I had four ounces of meat and a 66 00:04:04,600 --> 00:04:05,320 Speaker 2: small salad. 67 00:04:05,400 --> 00:04:09,600 Speaker 3: I'm unbearably full. I'm that kind of human. I snack. 68 00:04:09,680 --> 00:04:14,400 Speaker 2: I don't really feast, so yeah, yeah, but I mean 69 00:04:15,120 --> 00:04:16,960 Speaker 2: I think I should go. It sounds wonderful. 70 00:04:17,920 --> 00:04:20,560 Speaker 1: There is something fun about it, sort of like what 71 00:04:20,600 --> 00:04:23,599 Speaker 1: we talked about with dim sumwhere you know it's by 72 00:04:23,640 --> 00:04:26,640 Speaker 1: your table, get to see it, you get to smell it, you. 73 00:04:26,600 --> 00:04:28,640 Speaker 3: Get to try a little bit of everything. Yeah. 74 00:04:28,760 --> 00:04:32,400 Speaker 1: Yeah, yeah, and the paddle situation is sort of fun 75 00:04:32,440 --> 00:04:34,320 Speaker 1: if you remember to do it. 76 00:04:35,560 --> 00:04:39,520 Speaker 2: You can also say no when they come to your table. 77 00:04:39,560 --> 00:04:42,599 Speaker 2: You can be like, oh my bad, note, thank you. 78 00:04:42,600 --> 00:04:44,880 Speaker 1: You can also ask for meats, because there are some 79 00:04:45,040 --> 00:04:50,599 Speaker 1: they don't bring out as often. I want that I 80 00:04:50,640 --> 00:04:55,000 Speaker 1: did get. I did do this, and I think it 81 00:04:55,080 --> 00:04:58,039 Speaker 1: was I was in Peru and I did it and 82 00:04:58,160 --> 00:04:59,719 Speaker 1: it was It was really good, but it was much 83 00:04:59,800 --> 00:05:08,919 Speaker 1: less of a I didn't leave feeling miserable. Okay, but 84 00:05:09,600 --> 00:05:12,720 Speaker 1: that being said, there is Conan O'Brien, as the show 85 00:05:12,720 --> 00:05:15,720 Speaker 1: called Conan O'Brien Must Go. I think the second season 86 00:05:15,800 --> 00:05:18,560 Speaker 1: is actually coming out this week. But he went to 87 00:05:18,760 --> 00:05:21,200 Speaker 1: Argentina in the first season and they did a whole 88 00:05:21,240 --> 00:05:25,240 Speaker 1: thing about where they went to a restaurant kinda like that, 89 00:05:25,400 --> 00:05:28,840 Speaker 1: and they had a whole thing with the gauchos that 90 00:05:28,880 --> 00:05:31,560 Speaker 1: they did and it's very funny. So if you want 91 00:05:31,560 --> 00:05:37,520 Speaker 1: to check that out, that is something I recommend. Yes, Well, 92 00:05:37,760 --> 00:05:42,120 Speaker 1: for past episodes, you could see maybe some we've done BBQ. 93 00:05:43,000 --> 00:05:46,039 Speaker 2: A little bit of barbecue related to I think we 94 00:05:46,120 --> 00:05:48,800 Speaker 2: talked about it in our Ashville episodes. 95 00:05:49,279 --> 00:05:52,160 Speaker 1: That sounds right, I think so. We also did a 96 00:05:52,240 --> 00:05:55,680 Speaker 1: really cool interview once with Howard Conyers. 97 00:05:56,880 --> 00:06:02,599 Speaker 2: Who is a rocket scientist who is really passionate about barbecue. 98 00:06:02,839 --> 00:06:03,880 Speaker 1: It was really cool. 99 00:06:04,360 --> 00:06:05,720 Speaker 3: Yeah, yeah, he's awesome. 100 00:06:05,800 --> 00:06:08,680 Speaker 1: I highly recommend. If you haven't listened to that episode, 101 00:06:09,320 --> 00:06:15,359 Speaker 1: buffets perhaps sure, yeah, yeah, But I guess this brings 102 00:06:15,440 --> 00:06:21,280 Speaker 1: us to our question traskaria. What is it? 103 00:06:21,880 --> 00:06:27,240 Speaker 2: Well, trescaria is a type of restaurant that serves primarily treascos, 104 00:06:27,440 --> 00:06:31,320 Speaker 2: which are grilled meats, often in the rdizio style, in 105 00:06:31,360 --> 00:06:34,960 Speaker 2: which large cuts or skewers or plates are brought out 106 00:06:34,960 --> 00:06:38,480 Speaker 2: from the kitchen and patrons signal if they want some, 107 00:06:38,760 --> 00:06:41,240 Speaker 2: and then the servers will will portion some of it 108 00:06:41,279 --> 00:06:45,800 Speaker 2: off table side. The grilling is usually over charcoal. The 109 00:06:45,839 --> 00:06:48,640 Speaker 2: meats can vary, but there's an emphasis on beef. Often 110 00:06:48,680 --> 00:06:51,719 Speaker 2: the only seasoning applied before cooking is salt. Those skewers 111 00:06:51,720 --> 00:06:53,920 Speaker 2: are sometimes layered with like chunks of vegs, like an 112 00:06:53,960 --> 00:06:56,640 Speaker 2: onion and tomato among the meat, and sometimes sauces are 113 00:06:56,680 --> 00:07:01,000 Speaker 2: applied after cooking or offered table side. And sides at 114 00:07:01,000 --> 00:07:05,760 Speaker 2: these restaurants can include leafy salads, grilled vegetables, various starches. 115 00:07:06,120 --> 00:07:09,760 Speaker 2: Drinks often include wine and beer and cocktails. It's fun 116 00:07:09,840 --> 00:07:11,640 Speaker 2: because you can write, you can try a lot of 117 00:07:11,640 --> 00:07:16,720 Speaker 2: different things, and it's often a you know, like long, relaxed, chatty, 118 00:07:16,760 --> 00:07:19,480 Speaker 2: friends and family kind of meal. Though, as with any 119 00:07:19,600 --> 00:07:23,080 Speaker 2: kind of steakhouse, like, some individual restaurants and chains are 120 00:07:23,080 --> 00:07:27,000 Speaker 2: more casual and some are more upscale. But in any case, 121 00:07:27,120 --> 00:07:31,440 Speaker 2: it's you know, like you've got am, you've got some 122 00:07:31,520 --> 00:07:34,640 Speaker 2: like barbecue masters in the back, and then people just 123 00:07:34,840 --> 00:07:41,000 Speaker 2: bring their best works straight to your table. It is 124 00:07:41,200 --> 00:07:46,840 Speaker 2: a veritable parade or dance of meat dinner in a show. 125 00:07:47,240 --> 00:07:52,520 Speaker 1: Yes, you get jealous when you're like, oh, oh, that 126 00:07:52,560 --> 00:07:54,720 Speaker 1: one's over there, I want to try that meat. 127 00:07:57,960 --> 00:08:02,360 Speaker 2: I should go okay anyway. Let's note here that chirasco 128 00:08:02,760 --> 00:08:05,920 Speaker 2: is a broader term used in both Spanish and Portuguese 129 00:08:05,920 --> 00:08:10,720 Speaker 2: to refer to barbecue, and just as in the US, 130 00:08:10,880 --> 00:08:14,800 Speaker 2: barbecue can mean a lot of things and is like 131 00:08:15,040 --> 00:08:20,440 Speaker 2: specifically culturally evocative in different ways for many different people. 132 00:08:20,880 --> 00:08:25,120 Speaker 2: Chiasco is not a single thing. Chascarias are a more 133 00:08:25,200 --> 00:08:28,480 Speaker 2: specific type of restaurant that arose in like the southeast 134 00:08:28,520 --> 00:08:32,240 Speaker 2: corner of South America, like like Brazil, Argentina, Paraguay, Uruguay 135 00:08:32,920 --> 00:08:37,360 Speaker 2: uh in the cattle raising plains region there or pump us. Okay, 136 00:08:37,559 --> 00:08:40,920 Speaker 2: So there you go. That's that's that's one set of definitions. Next, 137 00:08:41,160 --> 00:08:45,000 Speaker 2: Rhodizio means rotation, and it refers to the rotation of 138 00:08:45,040 --> 00:08:46,400 Speaker 2: dishes around the dining room. 139 00:08:47,000 --> 00:08:47,480 Speaker 3: In Brazil. 140 00:08:47,559 --> 00:08:51,280 Speaker 2: There are other ridizio style restaurants and dishes served in 141 00:08:51,360 --> 00:08:54,200 Speaker 2: that style in other restaurants, like basically any anything you 142 00:08:54,200 --> 00:08:55,640 Speaker 2: can think of, because it's a it's a it's a 143 00:08:55,640 --> 00:09:00,760 Speaker 2: type of service. The redizio servers are called passadors or 144 00:09:01,440 --> 00:09:05,520 Speaker 2: more romantically, gauchos, gaucho being a word for cowboy. We'll 145 00:09:05,520 --> 00:09:09,840 Speaker 2: get into that in the history section. So in redizio 146 00:09:09,880 --> 00:09:13,199 Speaker 2: dining dishes will come around the room, but you can, 147 00:09:13,240 --> 00:09:16,000 Speaker 2: as Annie said, often make a specific request from the 148 00:09:16,000 --> 00:09:18,400 Speaker 2: grill or order things a la carte, or be like, 149 00:09:18,400 --> 00:09:19,719 Speaker 2: oh hey, could you bring that one back here? 150 00:09:19,760 --> 00:09:20,480 Speaker 3: That was really good? 151 00:09:20,960 --> 00:09:23,480 Speaker 2: When the passador cuts you off a slice you use 152 00:09:23,520 --> 00:09:26,000 Speaker 2: personal little tongs to nab it and transfer it to 153 00:09:26,040 --> 00:09:31,680 Speaker 2: your plate. Specifically, American Redizio escriaz usually charge a flat 154 00:09:31,720 --> 00:09:35,520 Speaker 2: price a prefee for redisio service plus access to a 155 00:09:35,559 --> 00:09:37,680 Speaker 2: salad bar and hot bar with all kinds of sides. 156 00:09:38,480 --> 00:09:42,280 Speaker 2: And yeah, each table usually has a card or a 157 00:09:42,320 --> 00:09:45,720 Speaker 2: paddle that you can flip between green and red. Green 158 00:09:45,800 --> 00:09:49,800 Speaker 2: means please bring whatever you've got by the table, and 159 00:09:49,960 --> 00:09:54,240 Speaker 2: red means that you're taking a break. But as I said, 160 00:09:54,400 --> 00:09:58,880 Speaker 2: you can also say oh, oh, no, thank you when 161 00:09:58,960 --> 00:10:03,559 Speaker 2: someone gets tiered table with something you're not morally obligated 162 00:10:03,600 --> 00:10:05,400 Speaker 2: to take everything that they're serving. 163 00:10:06,440 --> 00:10:08,080 Speaker 1: Sometimes it happens so fast. 164 00:10:08,160 --> 00:10:13,280 Speaker 3: Lord, I know, I know, you can get overwhelmed. 165 00:10:15,080 --> 00:10:17,400 Speaker 1: It's a marathon, not a sprint, for sure. 166 00:10:18,600 --> 00:10:23,959 Speaker 2: Taste yourself. But okay, let's talk about those meats. All 167 00:10:24,000 --> 00:10:28,000 Speaker 2: sorts of cuts of beef, sometimes from specific breeds of cattle, 168 00:10:28,480 --> 00:10:31,840 Speaker 2: some cuts that are traditional to this part of South 169 00:10:31,880 --> 00:10:37,120 Speaker 2: America and Brazil's specifically, like the cut of pecuna, which 170 00:10:37,240 --> 00:10:41,520 Speaker 2: is a really visually iconic one. It's this top sirloin 171 00:10:41,960 --> 00:10:44,920 Speaker 2: cut that still has a thick cap of fat attached 172 00:10:44,960 --> 00:10:47,720 Speaker 2: to one side. And these thick strips of it will 173 00:10:47,720 --> 00:10:51,160 Speaker 2: be curved into a cea shape onto skewers, with the 174 00:10:51,200 --> 00:10:53,160 Speaker 2: fat cap on the outer edge, so it just melts 175 00:10:53,160 --> 00:10:56,959 Speaker 2: into the meat. There's also a coupine, which is this 176 00:10:57,120 --> 00:11:00,439 Speaker 2: cut from like the fatty hump of this specific breed 177 00:11:00,480 --> 00:11:03,360 Speaker 2: that's popular in Brazil. All kinds of cuts may be 178 00:11:03,440 --> 00:11:07,600 Speaker 2: served lean to fatty, everything sort of in between. Again, 179 00:11:08,040 --> 00:11:12,400 Speaker 2: most of these are only seasoned with salt before they're grilled. 180 00:11:12,440 --> 00:11:16,360 Speaker 2: But table side, you might garnish your plain steak with 181 00:11:16,480 --> 00:11:19,240 Speaker 2: the sauces like some chimmy cherry, you know, like like 182 00:11:19,320 --> 00:11:23,360 Speaker 2: herbal and bright and garlicee or other vinegar vegetable type sauces. 183 00:11:24,240 --> 00:11:28,760 Speaker 2: But they will serve all kinds of proteins pork, lamb, chicken, fish, shrimp, 184 00:11:29,240 --> 00:11:32,800 Speaker 2: various sausages, you know, All of the above, including different 185 00:11:32,840 --> 00:11:35,760 Speaker 2: cuts of beef, might be wrapped in bacon or crusted 186 00:11:35,800 --> 00:11:39,400 Speaker 2: in parmesan, or given a rub or marinate or based 187 00:11:40,320 --> 00:11:41,920 Speaker 2: you might get awful like chicken hearts. 188 00:11:41,920 --> 00:11:42,319 Speaker 3: In there. 189 00:11:43,160 --> 00:11:46,520 Speaker 2: Then there are the apps and sides, which a lot 190 00:11:46,559 --> 00:11:51,400 Speaker 2: of the conventional wisdom or like American wisdom, or like 191 00:11:51,440 --> 00:11:55,680 Speaker 2: American this is how you eat the most meat wisdom 192 00:11:56,080 --> 00:11:57,480 Speaker 2: is like ignore them. 193 00:11:57,920 --> 00:12:01,719 Speaker 3: Go only for the steak, Yeah, which I think is 194 00:12:01,720 --> 00:12:03,520 Speaker 3: a little silly. I'm like, food is good. 195 00:12:03,600 --> 00:12:06,600 Speaker 2: You don't need to you don't need to like put 196 00:12:06,600 --> 00:12:08,600 Speaker 2: them the most, Put the restaurant the most in the 197 00:12:08,600 --> 00:12:12,200 Speaker 2: hole for letting you eat there. That's make the point 198 00:12:12,240 --> 00:12:18,400 Speaker 2: of restaurants. But yeah, so you might get grilled vegetables 199 00:12:18,520 --> 00:12:22,280 Speaker 2: or fruit like pineapple, lots of raw salid options, often 200 00:12:22,400 --> 00:12:26,680 Speaker 2: some cheeses and or charcouterie, maybe some chilled seafood. A 201 00:12:26,679 --> 00:12:30,560 Speaker 2: common hot option is faijuata, which is this traditional Brazilian 202 00:12:30,640 --> 00:12:35,120 Speaker 2: black bean stew. Then starches like fried polenta or some 203 00:12:35,160 --> 00:12:39,760 Speaker 2: cassava cheese, bread or rice with or without beans, maybe 204 00:12:39,800 --> 00:12:43,679 Speaker 2: some fried plantains or bananas, some mashed or grilled potatoes, 205 00:12:44,080 --> 00:12:47,160 Speaker 2: or farrofa, which is a type of like fluffy grained 206 00:12:47,200 --> 00:12:50,960 Speaker 2: cassava meal dish. Yep, little bit like a fine grained couscous. 207 00:12:52,600 --> 00:12:55,880 Speaker 2: And as these are full service restaurants, they usually have 208 00:12:55,920 --> 00:12:57,640 Speaker 2: a dessert menu. But that's not what we're here to 209 00:12:57,679 --> 00:12:58,400 Speaker 2: talk about today. 210 00:13:00,880 --> 00:13:03,679 Speaker 1: We did get dessert the first time we went, Even 211 00:13:03,840 --> 00:13:07,079 Speaker 1: as miserable as we were, we were like, it's a celebration. 212 00:13:07,440 --> 00:13:08,000 Speaker 1: Let go. 213 00:13:11,120 --> 00:13:13,920 Speaker 2: They do have some traditional Brazilian ones at a lot 214 00:13:13,920 --> 00:13:15,840 Speaker 2: of these places that we've been meaning to do whole 215 00:13:15,880 --> 00:13:16,960 Speaker 2: episodes on, So. 216 00:13:16,880 --> 00:13:19,720 Speaker 1: We'll get back to those. Yeah, that's a later episode 217 00:13:19,760 --> 00:13:24,320 Speaker 1: for sure. Well what about the nutrition. 218 00:13:24,559 --> 00:13:25,920 Speaker 3: That depends on you? 219 00:13:26,880 --> 00:13:35,640 Speaker 2: That is up to you. That's a problem. Despite what 220 00:13:35,800 --> 00:13:39,960 Speaker 2: certain influencers might tell you, eating nothing but meat is 221 00:13:40,040 --> 00:13:41,800 Speaker 2: bad him. 222 00:13:41,840 --> 00:13:44,120 Speaker 3: Bodies are complicated. Get a vegetable, drink of water. 223 00:13:45,120 --> 00:13:50,040 Speaker 1: Drink of water, pace yourself, have a nice time, have 224 00:13:50,080 --> 00:13:51,840 Speaker 1: a nice time. This is I would say, I would 225 00:13:51,840 --> 00:13:53,280 Speaker 1: put this in the category of treats. 226 00:13:54,440 --> 00:13:56,880 Speaker 2: I would I would assume so, yes, I'd say that 227 00:13:56,960 --> 00:14:01,640 Speaker 2: most steakhouse experiences are probably treats, especially all you can 228 00:14:01,679 --> 00:14:02,560 Speaker 2: eat steakhouses. 229 00:14:02,679 --> 00:14:08,160 Speaker 1: Yeah, yes, so just don't do it all the time. Maybe, Yeah, 230 00:14:08,960 --> 00:14:10,800 Speaker 1: we do have some numbers for you. 231 00:14:11,480 --> 00:14:11,840 Speaker 3: We do. 232 00:14:12,520 --> 00:14:15,679 Speaker 2: Okay, So, any given Shrescaria is usually going to have 233 00:14:15,760 --> 00:14:18,920 Speaker 2: like ten to twenty different meats on the menu at 234 00:14:18,920 --> 00:14:22,480 Speaker 2: any given time. This is what's going to be, especially 235 00:14:22,520 --> 00:14:26,800 Speaker 2: if it's rudisio like circling through the dining room. One 236 00:14:26,920 --> 00:14:31,640 Speaker 2: Sarscaria chain that originated in Colorado, currently has twenty five 237 00:14:31,720 --> 00:14:35,640 Speaker 2: locations throughout the United States. That's a Rudizio Grill, another 238 00:14:35,680 --> 00:14:40,000 Speaker 2: one from Texas, Texas to Brazil, has fifty five locations 239 00:14:40,320 --> 00:14:43,520 Speaker 2: in the United States and thirteen abroad, including in the 240 00:14:43,600 --> 00:14:47,320 Speaker 2: United Arab Emirates and South Korea, and Foga de Sheell, 241 00:14:47,560 --> 00:14:52,160 Speaker 2: which originated in Brazil, has nine there, eleven throughout Central 242 00:14:52,240 --> 00:14:56,200 Speaker 2: South America and the Middle East, and eighty one in 243 00:14:56,240 --> 00:15:00,880 Speaker 2: the United States. Yeah, and those are just the chains. 244 00:15:01,480 --> 00:15:05,600 Speaker 2: There are a plenty of independent restaurants out there. 245 00:15:05,760 --> 00:15:10,360 Speaker 1: Yes, there are. And there's a really interesting, if not 246 00:15:11,480 --> 00:15:16,120 Speaker 1: complicated history behind this style of dining, in this style 247 00:15:16,160 --> 00:15:16,560 Speaker 1: of meat. 248 00:15:17,160 --> 00:15:19,000 Speaker 2: Yeah yeah, and we are going to get into that 249 00:15:19,040 --> 00:15:20,640 Speaker 2: as soon as we get back from a quick break 250 00:15:20,640 --> 00:15:31,600 Speaker 2: for a word from our sponsors, and we're back. 251 00:15:31,640 --> 00:15:37,200 Speaker 1: Thank you, sponsor, Yes, thank you. Okay. So the history 252 00:15:37,280 --> 00:15:40,760 Speaker 1: of grilled meats is quite a long one. 253 00:15:41,280 --> 00:15:45,760 Speaker 2: Oh yeah, yeah, that's too much for us today, but 254 00:15:45,960 --> 00:15:49,640 Speaker 2: all right. So, in terms of cattle in this region, 255 00:15:50,240 --> 00:15:53,480 Speaker 2: Spanish colonizers brought cattle with them to the Americas as 256 00:15:53,520 --> 00:15:57,040 Speaker 2: early as fourteen ninety three, with Columbus on his second voyage, 257 00:15:57,360 --> 00:16:00,760 Speaker 2: arriving first in the Caribbean. Cattle then spread with colonization 258 00:16:00,840 --> 00:16:02,800 Speaker 2: and also just on their own in the wild through 259 00:16:02,840 --> 00:16:06,440 Speaker 2: Central and South America. The Spanish brought them to Bolivia 260 00:16:06,520 --> 00:16:09,280 Speaker 2: as work animals for the silver mines and the fifteen hundreds. 261 00:16:09,640 --> 00:16:12,880 Speaker 2: Portuguese colonists were also bringing their own cattle to Brazil 262 00:16:13,040 --> 00:16:16,200 Speaker 2: during the early fifteen hundreds, and due to all of this, 263 00:16:16,720 --> 00:16:20,880 Speaker 2: cattle existed in the pump us in great numbers by 264 00:16:20,960 --> 00:16:25,080 Speaker 2: the mid seventeen hundreds or so. Like this significantly changed 265 00:16:25,200 --> 00:16:31,000 Speaker 2: the environment and ecosystem and human food ways in this area, 266 00:16:31,040 --> 00:16:36,360 Speaker 2: and then, especially as uprisings brought an end to enslavement 267 00:16:36,440 --> 00:16:39,480 Speaker 2: and colonial rule in this area in the early to 268 00:16:39,520 --> 00:16:45,320 Speaker 2: mid eighteen hundreds, cattle rearing became this increasingly important agricultural business. 269 00:16:46,680 --> 00:16:51,040 Speaker 1: Yes, so when it comes specifically to Turrosco, experts believe 270 00:16:51,120 --> 00:16:54,360 Speaker 1: that it dates back to the Gauchos of South America 271 00:16:54,440 --> 00:16:58,040 Speaker 1: in the eighteen hundreds. We've discussed this before, but the 272 00:16:58,080 --> 00:17:01,720 Speaker 1: Gauchos were nomadic horsemen, farmhands, and ranchers in parts of 273 00:17:01,760 --> 00:17:05,520 Speaker 1: South America. In Brazil, they were particularly associated with a 274 00:17:05,560 --> 00:17:09,800 Speaker 1: region called Rio Grande do sol again write in if 275 00:17:09,800 --> 00:17:14,800 Speaker 1: I'm mispronouncing anything Portuguese. Yeah, not a language, but yes, 276 00:17:14,920 --> 00:17:18,360 Speaker 1: let us know. So as the Gauchos traveled around. One 277 00:17:18,400 --> 00:17:21,680 Speaker 1: resource they didn't lack was beef, and it didn't take 278 00:17:21,720 --> 00:17:23,800 Speaker 1: them long to start roasting a variety of cuts of 279 00:17:23,840 --> 00:17:29,200 Speaker 1: meats on a spit for a meal. According to some sources, 280 00:17:29,280 --> 00:17:32,080 Speaker 1: the core of this style of cooking meat goes back 281 00:17:32,119 --> 00:17:36,280 Speaker 1: to the sixteen hundreds, when the Guarani people indigenous to 282 00:17:36,400 --> 00:17:39,399 Speaker 1: Brazil with a lot of livestock, salted raw meat and 283 00:17:39,440 --> 00:17:42,600 Speaker 1: cooked it on a spit, and then the tradition spread 284 00:17:42,600 --> 00:17:47,159 Speaker 1: across Brazil. This is a much larger topic for a 285 00:17:47,240 --> 00:17:50,239 Speaker 1: different podcast, but I do think we should point out 286 00:17:50,280 --> 00:17:53,399 Speaker 1: that many countries use the gaucho as a national symbol, 287 00:17:53,480 --> 00:17:57,359 Speaker 1: a point of pride. Whenever you introduce that sort of 288 00:17:57,440 --> 00:18:00,679 Speaker 1: rhetoric and national pride, these histories have the potential to 289 00:18:00,720 --> 00:18:07,119 Speaker 1: be massaged or overblown or fabricated entirely to align with 290 00:18:07,280 --> 00:18:12,000 Speaker 1: that narrative. In this case, since the Chotaskania is tied 291 00:18:12,040 --> 00:18:15,400 Speaker 1: to the Gauchows, they can get wrapped up on all 292 00:18:15,440 --> 00:18:18,600 Speaker 1: of that depending on your source. That's not to say 293 00:18:18,600 --> 00:18:21,800 Speaker 1: that these stories aren't true, but that national pride does 294 00:18:22,000 --> 00:18:25,320 Speaker 1: entail a vested interest that is important to keep in mind, 295 00:18:25,320 --> 00:18:26,800 Speaker 1: and countries everywhere do this. 296 00:18:26,800 --> 00:18:29,000 Speaker 2: This is not Oh yeah, this happens in the United 297 00:18:29,040 --> 00:18:33,840 Speaker 2: States everywhere. Yeah, yes, sure, but at any rate. Yes, 298 00:18:33,960 --> 00:18:37,800 Speaker 2: The cattle industry in this area kept growing, including in 299 00:18:37,920 --> 00:18:41,720 Speaker 2: the early nineteen hundreds with the import of zebu, which 300 00:18:41,760 --> 00:18:45,320 Speaker 2: is this breed of cattle from originally from South Asia 301 00:18:45,440 --> 00:18:48,080 Speaker 2: that does well in warm climates and has a little 302 00:18:48,160 --> 00:18:49,240 Speaker 2: fatty hump on its back. 303 00:18:49,920 --> 00:18:54,359 Speaker 1: Ahm hm, all right. So over time, this style of 304 00:18:54,440 --> 00:18:59,800 Speaker 1: dining of meats on skewers over usually grilled over hot coals, 305 00:19:00,200 --> 00:19:03,639 Speaker 1: grew in popularity alongside the growth of Brazil's network of roads. 306 00:19:03,680 --> 00:19:07,080 Speaker 1: In the mid nineteen hundreds, as restaurants started opening up 307 00:19:07,080 --> 00:19:11,120 Speaker 1: along these roads to sustain travelers, meat was plentiful, so 308 00:19:11,320 --> 00:19:14,919 Speaker 1: it was fairly cheap for these early charscadias to offer 309 00:19:15,280 --> 00:19:19,000 Speaker 1: a lot of meat. By the nineteen seventies, this style 310 00:19:19,040 --> 00:19:22,359 Speaker 1: of restaurant was pretty popular in southern Brazil, though they 311 00:19:22,359 --> 00:19:25,600 Speaker 1: were almost more like gas station stops at the time 312 00:19:25,640 --> 00:19:29,280 Speaker 1: from what I read like roadhouses. Yeah yeah. The meat 313 00:19:29,400 --> 00:19:33,400 Speaker 1: was typically cooked outside on wooden skewers over charcoal. As 314 00:19:33,440 --> 00:19:36,560 Speaker 1: time went on and as the country became more urbanized, 315 00:19:36,720 --> 00:19:41,520 Speaker 1: these venues grew popular enough to transform into larger restaurant spaces, 316 00:19:42,240 --> 00:19:45,919 Speaker 1: and kind of going back to my earlier point, a 317 00:19:45,960 --> 00:19:50,040 Speaker 1: lot of big modern restaurant chains that specialize in the 318 00:19:50,080 --> 00:19:53,280 Speaker 1: style of dining like to take credit for the invention 319 00:19:53,720 --> 00:19:57,679 Speaker 1: of this type of meat being served at the table. 320 00:19:58,119 --> 00:20:02,160 Speaker 2: Yeah, the regizio style. Yeah, exactly as usual. A lot 321 00:20:02,160 --> 00:20:06,240 Speaker 2: of them these stories cannot be verified. But one popular 322 00:20:06,280 --> 00:20:09,840 Speaker 2: story a lot of them liked to tell is the classic. 323 00:20:10,280 --> 00:20:15,760 Speaker 1: It was an accident, pretty simply, a waiter in a 324 00:20:15,880 --> 00:20:19,359 Speaker 1: Rio Grandu soul restaurant accidentally delivered a meat skewer to 325 00:20:19,440 --> 00:20:22,920 Speaker 1: the incorrect table. The waiter shaved some of the meat 326 00:20:22,960 --> 00:20:26,480 Speaker 1: off for the table anyway before finding the correct recipient, 327 00:20:26,760 --> 00:20:29,320 Speaker 1: but the whole thing was really well received, and a 328 00:20:29,320 --> 00:20:32,320 Speaker 1: lot of other tables then requested the same treatment. They're like, 329 00:20:32,359 --> 00:20:33,679 Speaker 1: what is this? I want to try this? 330 00:20:35,119 --> 00:20:36,520 Speaker 3: And the rest was history. 331 00:20:36,920 --> 00:20:41,080 Speaker 1: Yeah, the rest was history. And that does bring us 332 00:20:41,160 --> 00:20:45,560 Speaker 1: to Fogo de Chao. Fogo de Shao got its start 333 00:20:45,640 --> 00:20:48,840 Speaker 1: in nineteen seventy nine after two pairs of brothers purchased 334 00:20:48,880 --> 00:20:52,679 Speaker 1: a churrascaria in the Brazilian city of Porto Aleegra. 335 00:20:53,359 --> 00:20:55,960 Speaker 2: We one pair were investors, the other pair had gotten 336 00:20:55,960 --> 00:20:58,560 Speaker 2: into the restaurant industry a few years before working in 337 00:20:58,760 --> 00:21:02,440 Speaker 2: steakhouses and readdition narrow before taking over that first fog 338 00:21:02,560 --> 00:21:06,280 Speaker 2: To show, and they were at the forefront of a 339 00:21:06,320 --> 00:21:08,920 Speaker 2: growing trend when it came to these types of steakhouses 340 00:21:08,960 --> 00:21:14,840 Speaker 2: and particularly Rhodizio style steakhouses. This is the style that 341 00:21:14,880 --> 00:21:17,400 Speaker 2: a lot of US are now familiar with, where customers 342 00:21:17,400 --> 00:21:20,399 Speaker 2: pay a fixed price and waiters carve off several different 343 00:21:20,440 --> 00:21:23,400 Speaker 2: types of meat from skiwers table side at the diner's request. 344 00:21:24,200 --> 00:21:26,399 Speaker 2: They were also the ones who made it into a 345 00:21:26,560 --> 00:21:30,679 Speaker 2: fine dining experience and like really brought the Brazilian steakhouse 346 00:21:30,760 --> 00:21:34,800 Speaker 2: into cities and tourist areas. Fog To Shao opened their 347 00:21:34,800 --> 00:21:38,480 Speaker 2: second location in this posh neighborhood in Sal Paulo in 348 00:21:38,600 --> 00:21:39,440 Speaker 2: nineteen eighty six. 349 00:21:40,800 --> 00:21:46,560 Speaker 1: Yes, and to reiterate, they are often credited with introducing 350 00:21:46,600 --> 00:21:50,119 Speaker 1: this concept to big cities in the US as well, 351 00:21:51,119 --> 00:21:55,560 Speaker 1: but they were not the first. No, we've already mentioned 352 00:21:55,960 --> 00:21:59,960 Speaker 1: this establishment, but Rudizio Grill was the first Brazilian state 353 00:22:00,080 --> 00:22:02,760 Speaker 1: house chain restaurant to open in the US in nineteen 354 00:22:02,840 --> 00:22:06,320 Speaker 1: ninety five or nineteen ninety six. The founder was a 355 00:22:06,320 --> 00:22:09,360 Speaker 1: Brazilian immigrant who worked various jobs in the food industry 356 00:22:09,440 --> 00:22:12,920 Speaker 1: before setting his sights on bringing Brazilian food and culture 357 00:22:13,080 --> 00:22:14,400 Speaker 1: to the US. 358 00:22:14,720 --> 00:22:14,960 Speaker 3: Yeah. 359 00:22:15,480 --> 00:22:20,280 Speaker 2: Other independent restaurants in the style were opening in America 360 00:22:20,359 --> 00:22:25,160 Speaker 2: around that time, including Chidescaria Platiforma in New York City 361 00:22:25,280 --> 00:22:26,440 Speaker 2: in nineteen ninety six. 362 00:22:28,000 --> 00:22:31,760 Speaker 1: One of the first reviews of Fogo de Shall printed 363 00:22:31,760 --> 00:22:37,919 Speaker 1: in American media proclaimed it, quote a meat eater's mecca. 364 00:22:38,080 --> 00:22:42,160 Speaker 1: Their first international location opened in Texas in nineteen ninety seven. 365 00:22:43,320 --> 00:22:46,800 Speaker 2: They chose Texas because they figured that, like Texans already 366 00:22:46,840 --> 00:22:47,680 Speaker 2: love a steakhouse. 367 00:22:48,640 --> 00:22:51,120 Speaker 1: Yeah, they were like. 368 00:22:51,119 --> 00:22:52,440 Speaker 3: Well, if not there, then where. 369 00:22:56,000 --> 00:22:58,600 Speaker 2: But generally speaking, like the concept had had a lot 370 00:22:58,680 --> 00:23:01,520 Speaker 2: going for it at that time. Time in the nineties 371 00:23:01,560 --> 00:23:03,959 Speaker 2: to early aughts, you know, like all you can eat 372 00:23:03,960 --> 00:23:05,399 Speaker 2: buffets were really. 373 00:23:05,160 --> 00:23:06,400 Speaker 3: Popular around here. 374 00:23:06,480 --> 00:23:10,320 Speaker 2: Then steakhouses in general were big, and anything a little 375 00:23:10,359 --> 00:23:13,960 Speaker 2: showy or kind of participatory was very posh. Like think 376 00:23:13,960 --> 00:23:17,120 Speaker 2: of all of those melting pot fondoue restaurants that were 377 00:23:17,119 --> 00:23:21,280 Speaker 2: around then. This is anecdotal, but a lot of the 378 00:23:21,880 --> 00:23:26,399 Speaker 2: American articles that I read while doing my reading for 379 00:23:26,480 --> 00:23:31,600 Speaker 2: this episode, we're like like that we're explaining basically to Americans, 380 00:23:31,640 --> 00:23:36,480 Speaker 2: what trascarias are. We're from the early twenty teens. That 381 00:23:36,600 --> 00:23:39,600 Speaker 2: seemed like some kind of zeitgeist moment in this country 382 00:23:39,640 --> 00:23:40,720 Speaker 2: for this style thing. 383 00:23:41,400 --> 00:23:41,880 Speaker 3: Certainly. 384 00:23:42,000 --> 00:23:48,159 Speaker 2: By twenty eighteen, this tabletop game company called Absurdist Productions 385 00:23:48,240 --> 00:23:52,639 Speaker 2: released a card game called Escaria, a cutthroat game of 386 00:23:52,680 --> 00:23:57,560 Speaker 2: gluttony wherein players vie to gain the most meat cards 387 00:23:57,960 --> 00:24:00,920 Speaker 2: and pass off any sides and dessert to other players 388 00:24:01,280 --> 00:24:04,399 Speaker 2: and furthermore cause shenanigans to mess up other players' plans 389 00:24:04,440 --> 00:24:08,119 Speaker 2: to do the same. You have like an active face 390 00:24:08,200 --> 00:24:11,040 Speaker 2: up space in front of you. That's your plate, and 391 00:24:11,040 --> 00:24:13,440 Speaker 2: then you have like a sort of victory point card 392 00:24:13,480 --> 00:24:14,880 Speaker 2: pile that's your stomach. 393 00:24:15,680 --> 00:24:18,520 Speaker 3: It sounds adorable. To be honest, I would play that. 394 00:24:19,200 --> 00:24:21,879 Speaker 3: I would play that. I love that. 395 00:24:22,000 --> 00:24:25,440 Speaker 1: It's the point is, let me send these sides and. 396 00:24:25,440 --> 00:24:29,040 Speaker 2: Deserts to somebody else. I only want the meats. 397 00:24:29,280 --> 00:24:31,879 Speaker 3: Yeah. 398 00:24:32,000 --> 00:24:33,679 Speaker 2: I think a lot of these restaurants did have a 399 00:24:33,680 --> 00:24:37,000 Speaker 2: hard time during the COVID pandemic, perhaps obviously the whole 400 00:24:37,080 --> 00:24:39,840 Speaker 2: restaurant industry did. But but they are back on their 401 00:24:39,880 --> 00:24:43,560 Speaker 2: feet again. As of twenty twenty three, a private equity 402 00:24:43,560 --> 00:24:46,400 Speaker 2: firm bought fog to Shao for about one point one 403 00:24:46,480 --> 00:24:49,720 Speaker 2: billion dollars, including a little bit of debt that it had, 404 00:24:50,359 --> 00:24:53,560 Speaker 2: and Fogo to Show is currently working on opening an 405 00:24:53,600 --> 00:24:57,720 Speaker 2: additional thirteen locations around the world, like actively right now. 406 00:24:58,160 --> 00:25:02,200 Speaker 2: So yeah, also a currently in like late twenty twenty four, 407 00:25:02,320 --> 00:25:05,320 Speaker 2: early twenty twenty five, there's been a bunch of Tirasco 408 00:25:05,920 --> 00:25:09,280 Speaker 2: like popping off on TikTok. I'm not on TikTok because 409 00:25:09,280 --> 00:25:11,879 Speaker 2: I'm old, so I couldn't tell you, but this is 410 00:25:11,880 --> 00:25:12,480 Speaker 2: what I read. 411 00:25:13,200 --> 00:25:15,919 Speaker 1: I saw that too. I'm also not on TikTok, but 412 00:25:16,000 --> 00:25:18,960 Speaker 1: I was just looking up how to pronounce certain things 413 00:25:19,400 --> 00:25:22,439 Speaker 1: and it kept being TikTok videos of people being like, 414 00:25:22,520 --> 00:25:25,320 Speaker 1: oh I met this chatasca to you, and I was like, 415 00:25:25,480 --> 00:25:26,760 Speaker 1: what's going on here? 416 00:25:28,080 --> 00:25:29,040 Speaker 3: I mean it is. 417 00:25:29,520 --> 00:25:35,080 Speaker 2: It is visually striking, yes, and it's fun and people 418 00:25:35,160 --> 00:25:40,520 Speaker 2: like taking videos and restaurants bless yeah. 419 00:25:40,800 --> 00:25:43,479 Speaker 1: Yeah, And I think it's got a little bit of 420 00:25:43,520 --> 00:25:48,320 Speaker 1: that I don't know, almost like the challenge food aspect 421 00:25:48,400 --> 00:25:51,879 Speaker 1: of like let me see how much of this I 422 00:25:51,880 --> 00:25:57,199 Speaker 1: can eat that we find popular as humans for some reason, 423 00:25:57,680 --> 00:25:59,400 Speaker 1: I don't know. I ran into a lot of it too. 424 00:26:01,400 --> 00:26:06,560 Speaker 2: It certainly occurs, and Truscuria is certainly a place where 425 00:26:08,160 --> 00:26:12,440 Speaker 2: you can participate in a cutthroat game of gluttony. 426 00:26:13,160 --> 00:26:17,160 Speaker 1: That's true, you can also participate in an accidental game 427 00:26:17,200 --> 00:26:21,640 Speaker 1: of gluttony. Remember to turn your battle around everyone. 428 00:26:22,359 --> 00:26:26,040 Speaker 2: Or politely say oh no, no, thank you, please. 429 00:26:25,640 --> 00:26:30,080 Speaker 1: No more, be vigilant, stay in touch with your body 430 00:26:30,200 --> 00:26:31,760 Speaker 1: and your writers. 431 00:26:32,320 --> 00:26:35,760 Speaker 2: Or as Anakin Skywalker might say, a simple. 432 00:26:36,000 --> 00:26:43,560 Speaker 1: No, you don't have the high ground, the truscorea. You're 433 00:26:43,600 --> 00:26:49,320 Speaker 1: in danger of overeating wisdom. 434 00:26:49,880 --> 00:26:52,399 Speaker 3: Wisdom absolutely well. 435 00:26:53,280 --> 00:26:57,879 Speaker 2: If any of y'all have specific Trascaria experiences, if you 436 00:26:57,960 --> 00:27:00,920 Speaker 2: have been to a place that is in the US, 437 00:27:01,040 --> 00:27:03,800 Speaker 2: perhaps where this tradition comes from, we would love to 438 00:27:03,840 --> 00:27:06,400 Speaker 2: hear more about it. If you have tuasco or other 439 00:27:06,480 --> 00:27:09,479 Speaker 2: barbecue traditions in your family, we would love to hear 440 00:27:09,520 --> 00:27:10,040 Speaker 2: about them. 441 00:27:11,080 --> 00:27:17,480 Speaker 1: We would. And any other Star Wars recipes memes. 442 00:27:17,240 --> 00:27:23,439 Speaker 2: Oh yeah, oh man, we love those, always always. 443 00:27:23,920 --> 00:27:27,080 Speaker 1: But that is what we have to say about Shaasca. 444 00:27:27,160 --> 00:27:28,560 Speaker 1: He is for now. 445 00:27:28,600 --> 00:27:29,160 Speaker 3: It is. 446 00:27:29,320 --> 00:27:31,760 Speaker 2: We do already have some listener mail for you, though, 447 00:27:31,760 --> 00:27:33,080 Speaker 2: and we are going to get into that as soon 448 00:27:33,080 --> 00:27:34,800 Speaker 2: as we get back from one more quick break for 449 00:27:34,840 --> 00:27:42,200 Speaker 2: a word from our sponsors. 450 00:27:46,240 --> 00:27:48,840 Speaker 3: And we're back. Thank you, sponsor, Yes, thank you. 451 00:27:49,080 --> 00:28:00,160 Speaker 4: And we're back withoo it's Flames. 452 00:28:01,040 --> 00:28:02,720 Speaker 1: I was gonna do a whole Star Wars thing in 453 00:28:02,760 --> 00:28:07,320 Speaker 1: I panic, so we went with Flames. I think it 454 00:28:07,359 --> 00:28:07,720 Speaker 1: was good. 455 00:28:08,240 --> 00:28:10,840 Speaker 3: Yeah, I had a Star Wars vibe to it. 456 00:28:10,840 --> 00:28:14,120 Speaker 1: It did it? Did? I have to say a bat 457 00:28:14,119 --> 00:28:18,359 Speaker 1: all the heroes? John Williams that song, That's what I 458 00:28:18,359 --> 00:28:20,760 Speaker 1: was going to try to go for, but it would 459 00:28:20,760 --> 00:28:22,120 Speaker 1: be too complicated too. 460 00:28:22,640 --> 00:28:24,399 Speaker 3: It's difficult to express. 461 00:28:25,640 --> 00:28:27,760 Speaker 1: I mean I can express it, but I would need 462 00:28:27,800 --> 00:28:29,080 Speaker 1: more space and more time. 463 00:28:29,600 --> 00:28:30,159 Speaker 3: Yeah. 464 00:28:30,359 --> 00:28:35,840 Speaker 2: Yeah, like if you if you started, yeah, different different 465 00:28:35,840 --> 00:28:38,840 Speaker 2: pieces of John Williams music, if you started the choreography 466 00:28:38,920 --> 00:28:40,920 Speaker 2: for a specific fight scene, I might be able to 467 00:28:40,960 --> 00:28:41,440 Speaker 2: pick it up. 468 00:28:43,880 --> 00:28:46,600 Speaker 3: But but not like not like over our video chat. 469 00:28:46,920 --> 00:28:53,720 Speaker 1: No, LUs, we have some constraints. Oh well, okay, So 470 00:28:54,040 --> 00:28:56,120 Speaker 1: a lot of you have written in about Krispy Kreme. 471 00:28:56,600 --> 00:28:59,520 Speaker 3: Oh yay, this is awesome and I love it. 472 00:28:59,560 --> 00:29:04,960 Speaker 1: Please it coming. Christina wrote, loved your Krispy Kreme episode. 473 00:29:05,360 --> 00:29:07,400 Speaker 1: Donuts are one of my most favorite foods. So I 474 00:29:07,440 --> 00:29:10,800 Speaker 1: had to listen on a full stomach. I was trying 475 00:29:10,880 --> 00:29:13,600 Speaker 1: to find the details. But krispy Kreme has always struggled 476 00:29:13,600 --> 00:29:17,000 Speaker 1: in the Houston market. I remember all the excitement of 477 00:29:17,080 --> 00:29:19,800 Speaker 1: going and seeing them make the donuts when they first 478 00:29:19,880 --> 00:29:22,480 Speaker 1: came to town as a child, and they closed abruptly, 479 00:29:22,680 --> 00:29:27,479 Speaker 1: it seemed because of financial troubles. Personally, I think they 480 00:29:27,480 --> 00:29:31,440 Speaker 1: were unprepared for Houston's loyalty to our local franchise, Shipley. 481 00:29:32,560 --> 00:29:35,400 Speaker 1: The most interesting thing about Shipley is the cutter for 482 00:29:35,440 --> 00:29:40,240 Speaker 1: the donuts is actually hexagonal to reduce dough waste once fried. 483 00:29:40,280 --> 00:29:42,760 Speaker 1: They do appear more around, but if you look, you 484 00:29:42,880 --> 00:29:47,160 Speaker 1: may notice they also serve Colatch cheese, which is like 485 00:29:47,200 --> 00:29:51,040 Speaker 1: a big pig in a blanket, but another Texas favorite. 486 00:29:51,680 --> 00:29:54,320 Speaker 1: Be sure to stop it next time you're around Houston. 487 00:29:56,040 --> 00:30:00,400 Speaker 1: Oh yeah, I love it lace because I feel like 488 00:30:00,480 --> 00:30:03,960 Speaker 1: krispy Kreme sort of has that, you know, as we 489 00:30:03,960 --> 00:30:08,960 Speaker 1: were talking about that nostalgic Southern vibe. Perhaps, but it 490 00:30:09,040 --> 00:30:12,880 Speaker 1: sounds like Shipley is doing that. This is already for Texas, 491 00:30:13,160 --> 00:30:16,960 Speaker 1: so right, right, right, So Christy, I can see krispy 492 00:30:17,000 --> 00:30:19,240 Speaker 1: Kreme would struggle if already you've got. 493 00:30:19,240 --> 00:30:23,160 Speaker 2: You already have a favorite nostalgic donut place. Yeah, yeah, 494 00:30:23,200 --> 00:30:24,640 Speaker 2: I've not been to a Shipley. 495 00:30:25,600 --> 00:30:26,320 Speaker 3: Now I need to. 496 00:30:26,280 --> 00:30:31,920 Speaker 1: Go no, and I did because I actually wasn't sure 497 00:30:32,400 --> 00:30:33,680 Speaker 1: what klotchtes were. 498 00:30:34,760 --> 00:30:35,840 Speaker 3: Oh, and I. 499 00:30:35,800 --> 00:30:38,520 Speaker 1: Read a whole article about them and the difference between 500 00:30:38,560 --> 00:30:40,440 Speaker 1: a pig and a blanket. I got really interested. I 501 00:30:40,480 --> 00:30:44,920 Speaker 1: went deep in a rabbit hole. Yeah, only a savor 502 00:30:45,000 --> 00:30:49,560 Speaker 1: ladies and listeners perhaps would appreciate. But I did get 503 00:30:49,600 --> 00:30:53,200 Speaker 1: really invested because I know there's a lot of opinions 504 00:30:53,200 --> 00:30:56,160 Speaker 1: opinions about it, but you know we'd. 505 00:30:55,960 --> 00:31:00,840 Speaker 3: Love Oh, yes, always, Oh it was so good. 506 00:31:03,000 --> 00:31:07,640 Speaker 2: Speaking of Leslie wrote, thanks for the great podcast. As always, 507 00:31:07,720 --> 00:31:10,520 Speaker 2: I to enjoy the idea of pelting someone with garlic. 508 00:31:10,880 --> 00:31:15,200 Speaker 2: In protest, I had to learn some strong pest opinions 509 00:31:15,520 --> 00:31:18,800 Speaker 2: last year, and some strong food pinions in general, because 510 00:31:18,800 --> 00:31:21,880 Speaker 2: someone I love very much has developed a cashew allergy. 511 00:31:22,320 --> 00:31:22,760 Speaker 3: Yikes. 512 00:31:23,040 --> 00:31:25,200 Speaker 2: We found out the hard way because they ate a 513 00:31:25,200 --> 00:31:27,800 Speaker 2: whole lot of a takeaway curry that we learned was 514 00:31:27,840 --> 00:31:30,320 Speaker 2: mostly made out of cashews and that had a serious 515 00:31:30,360 --> 00:31:31,120 Speaker 2: reaction to it. 516 00:31:31,560 --> 00:31:33,480 Speaker 3: No airway involvement. Few. 517 00:31:34,000 --> 00:31:36,600 Speaker 2: We then found out that a jarred pesto we'd used 518 00:31:36,640 --> 00:31:38,640 Speaker 2: for some pasta that eaten a little of a few 519 00:31:38,640 --> 00:31:41,280 Speaker 2: months prior and reacted to but we weren't sure if 520 00:31:41,280 --> 00:31:45,480 Speaker 2: they had also contained cashew. I was really surprised because 521 00:31:45,480 --> 00:31:47,160 Speaker 2: I'd never heard of cashews and pesto. 522 00:31:47,440 --> 00:31:47,960 Speaker 3: Growing up. 523 00:31:48,080 --> 00:31:50,360 Speaker 2: It was always pine nuts, maybe walnuts or almonds if 524 00:31:50,360 --> 00:31:53,520 Speaker 2: you were doing something fancy with kale or arugula, or 525 00:31:53,560 --> 00:31:54,320 Speaker 2: just leave it out if. 526 00:31:54,200 --> 00:31:55,040 Speaker 3: It's too expensive. 527 00:31:55,640 --> 00:31:58,600 Speaker 2: Plus, the standard pre made pesto at both of the 528 00:31:58,760 --> 00:32:01,440 Speaker 2: large scale food service operations I've been at for the 529 00:32:01,480 --> 00:32:05,440 Speaker 2: past eight years is not free for allergy safety reasons. 530 00:32:06,280 --> 00:32:09,320 Speaker 2: Que the scouring of grocery store shelves to find a 531 00:32:09,360 --> 00:32:13,400 Speaker 2: cashew free pesto, and they all now contain cashew, or 532 00:32:13,480 --> 00:32:17,200 Speaker 2: at least the ones buy us do. How disappointing. I'll 533 00:32:17,200 --> 00:32:19,120 Speaker 2: have to wait until summer and we'll just make our 534 00:32:19,160 --> 00:32:22,400 Speaker 2: own and freeze it. This has since spilled over into 535 00:32:22,480 --> 00:32:27,280 Speaker 2: some passover related angst. Both very well known brands of 536 00:32:27,360 --> 00:32:31,920 Speaker 2: commercially made macaroons now use cashew in their Rocky Road versions, 537 00:32:32,040 --> 00:32:34,240 Speaker 2: which means that it's safer for us to just make 538 00:32:34,280 --> 00:32:34,640 Speaker 2: our own. 539 00:32:35,640 --> 00:32:35,880 Speaker 3: Sigh. 540 00:32:36,760 --> 00:32:39,760 Speaker 2: Thirty plus years of this being a beloved holiday treat, 541 00:32:39,800 --> 00:32:42,400 Speaker 2: but between this and a few other factors, will just 542 00:32:42,440 --> 00:32:44,360 Speaker 2: stick to only buying their MATSA. 543 00:32:44,440 --> 00:32:46,120 Speaker 1: Now that is a bummer. 544 00:32:46,360 --> 00:32:48,560 Speaker 3: Oh, manishevitz angst I feel you. 545 00:32:50,640 --> 00:32:55,920 Speaker 2: Yeah, or just like nostalgic brand. Yeah, that's oh you're like, 546 00:32:55,960 --> 00:32:57,920 Speaker 2: You're like, no, but i'd need that packaged thing. 547 00:32:58,240 --> 00:32:59,840 Speaker 3: It's not the same when I make it at home. 548 00:33:00,080 --> 00:33:04,200 Speaker 3: It's good medi that I'm. 549 00:33:04,160 --> 00:33:10,000 Speaker 1: Used to, right, that reminds me of my childhood, but 550 00:33:10,080 --> 00:33:12,920 Speaker 1: also another great reminder to always look at your labels 551 00:33:12,960 --> 00:33:16,360 Speaker 1: because oh yeah, I didn't know that either about pesto. 552 00:33:16,400 --> 00:33:18,360 Speaker 1: And actually after we got this email, I went and 553 00:33:18,360 --> 00:33:20,120 Speaker 1: looked at mine and it has cash us in it. 554 00:33:20,600 --> 00:33:25,239 Speaker 2: Well huh, I mean, yeah, they're they're less expensive than 555 00:33:25,280 --> 00:33:30,280 Speaker 2: pine nuts probably in most cases really creamy. Yeah, interesting though. 556 00:33:31,040 --> 00:33:34,480 Speaker 1: Yeah, I'm sure you probably have more to say about 557 00:33:34,480 --> 00:33:37,720 Speaker 1: this than me, but I feel like that's it'd be 558 00:33:37,720 --> 00:33:42,720 Speaker 1: better to have kind of this allergy safe version. I 559 00:33:42,720 --> 00:33:45,240 Speaker 1: don't know that doesn't have, or at least you make 560 00:33:45,280 --> 00:33:49,640 Speaker 1: clear like on the label, like nuts or something. I 561 00:33:49,680 --> 00:33:50,040 Speaker 1: don't know. 562 00:33:51,160 --> 00:33:52,480 Speaker 3: Yeah, that's a yeah. 563 00:33:52,680 --> 00:33:56,800 Speaker 2: I as as a human with interesting food intolerances. I 564 00:33:56,880 --> 00:34:00,000 Speaker 2: read the ingredients label of everything that I buy, even 565 00:34:00,000 --> 00:34:03,760 Speaker 2: and if it doesn't seem remotely possible for there to 566 00:34:03,920 --> 00:34:07,600 Speaker 2: be sweet peppers or pineapple and something, I'm like what 567 00:34:07,640 --> 00:34:11,440 Speaker 2: if it does, and you know it's important, it's important 568 00:34:11,440 --> 00:34:14,680 Speaker 2: to do. But who I'm so glad that your loved 569 00:34:14,680 --> 00:34:19,000 Speaker 2: one is okay. Allergies are very serious or can be, 570 00:34:19,320 --> 00:34:22,080 Speaker 2: and so I'm glad that y'all are finding workarounds even 571 00:34:22,120 --> 00:34:24,120 Speaker 2: if they are kind of a pain in the. 572 00:34:24,120 --> 00:34:29,120 Speaker 1: Tukis yes, And I bet your homemade pesto is going. 573 00:34:29,120 --> 00:34:32,239 Speaker 3: To be Oh, it's going to be so good. You're 574 00:34:32,239 --> 00:34:33,960 Speaker 3: gonna be happy that you did it overall. 575 00:34:35,800 --> 00:34:37,000 Speaker 1: Let us know, let us know. 576 00:34:37,200 --> 00:34:38,640 Speaker 3: Yeah, yeah, oh, I know. 577 00:34:38,719 --> 00:34:41,840 Speaker 2: I am always happy when I do homemade pasto. Like 578 00:34:42,440 --> 00:34:45,160 Speaker 2: somewhere halfway halfway through the process, when my whole kitchen 579 00:34:45,200 --> 00:34:47,360 Speaker 2: smells like basil, I'm like, oh, all right, this is 580 00:34:47,360 --> 00:34:48,279 Speaker 2: why I'm doing this. 581 00:34:49,360 --> 00:34:54,319 Speaker 1: Yeah, it is a delightful smell. Wow. Thank you to 582 00:34:54,600 --> 00:34:56,880 Speaker 1: both of those listeners writing in. If you would like 583 00:34:56,920 --> 00:34:59,399 Speaker 1: to write to us, you can. Our email is Hello 584 00:34:59,440 --> 00:34:59,839 Speaker 1: at savor. 585 00:35:01,239 --> 00:35:04,000 Speaker 2: You can also find us on social media. We are 586 00:35:04,040 --> 00:35:07,080 Speaker 2: on Instagram and Blue Sky at saver pod and we 587 00:35:07,120 --> 00:35:08,080 Speaker 2: do hope to hear from you. 588 00:35:08,640 --> 00:35:10,400 Speaker 3: Saverr is a production of iHeartRadio. 589 00:35:10,560 --> 00:35:12,560 Speaker 2: For more podcasts from my Heart Radio, you can visit 590 00:35:12,600 --> 00:35:15,640 Speaker 2: the iHeartRadio app Apple podcasts, or wherever you listen to 591 00:35:15,640 --> 00:35:18,440 Speaker 2: your favorite shows. Thanks as always to our super producers 592 00:35:18,520 --> 00:35:21,240 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 593 00:35:21,280 --> 00:35:23,080 Speaker 2: and we hope that lots more good things are coming 594 00:35:23,120 --> 00:35:30,520 Speaker 2: your way.