Speaker 1: Hello, and welcome to Saber Prediction of iHeartRadio. I'm Annie Reese.
Speaker 2: And I'm Lauren Vogelbaum, and today we have an episode
Speaker 2: for you about Rascriez.
Speaker 1: Yes, it is going to be a fun with pronunciation.
Speaker 3: Yeah, uh huh absolutely.
Speaker 2: As I've said before, I have studied a little bit
Speaker 2: of Spanish, just enough to really get myself in trouble
Speaker 2: in both Spanish and more trouble in Portuguese.
Speaker 3: So here we are.
Speaker 1: Here we are. But there was a particular reason we
Speaker 1: chose this one.
Speaker 2: Yeah, okay, So what had happened was Annie and me,
Speaker 2: but perhaps more so Annie, we're fans of Star Wars.
Speaker 2: You know this about us, and of course May the
Speaker 2: fourth is a official Star Wars holiday has May the
Speaker 2: Fourth be with you always, but it's also you get
Speaker 2: May fifth, the Revenge of the Fifth. And it's furthermore,
Speaker 2: what the twentieth anniversary this year of Revenge.
Speaker 3: Of the Sith.
Speaker 1: It's the twentieth anniversary of Revenge of the Sith and
Speaker 1: the forty fifth anniversary of the Empire Staruk's buck Wow wow.
Speaker 2: Okay, all right, so I was like, Annie, are there
Speaker 2: any Star Wars related topics that you would like to do,
Speaker 2: and she was like, well, because of the anniversary time
Speaker 2: with Revenge of the Sith, how about some kind of
Speaker 2: barbecued meat. Yeah, because of what happens to Anakin at
Speaker 2: the end of that film. And so after I stopped laughing,
Speaker 2: I you know, had been thinking about Yeah, yeah, I
Speaker 2: went down a little bit of a Google rabbit hole
Speaker 2: about all it's kind of about that sort of thing,
Speaker 2: and came upon trescries as an interesting topic.
Speaker 1: Yes, and you know, the memes are funny. I don't
Speaker 1: think Anakin Skywalker or Darth Vader would appreciate it. But
Speaker 1: I also don't think he'd be into any of the memes.
Speaker 3: So I wouldn't say that he's got a good sense
Speaker 3: of humor.
Speaker 1: No, I think that's the whole point this kind of honestly,
Speaker 1: he really really doesn't. But yeah, there are a lot
Speaker 1: of memes, and so here we are. I do have
Speaker 1: I wouldn't say a lot of experience with trescria is,
Speaker 1: but I do have some. The first time I went,
Speaker 1: I went with my little brother to an establishment we'll
Speaker 1: be talking about later, not a sponsor, but focus shall
Speaker 1: and it was for his graduation and we didn't know
Speaker 1: the protocol of flipping.
Speaker 3: Oh huh.
Speaker 1: So we got so much meat and it was it
Speaker 1: was bad news. But it relates to the Star Wars
Speaker 1: experience because when he walked out, he looked like C
Speaker 1: three peo he was so full.
Speaker 3: Uh huh uh huh. Yeah, yeah, it was it's a danger.
Speaker 3: It's a danger.
Speaker 1: Yes. We kept like panicking because we'd realize, oh no,
Speaker 1: it's still our paddles are still on green.
Speaker 3: They're coming and they're coming. Yeah.
Speaker 1: But then I also have a friend that I've always
Speaker 1: thought this was really interesting about her, but she would
Speaker 1: go to that same restaurant, but she would only pay
Speaker 1: for the buffet, so she wouldn't pay meats, but she
Speaker 1: did it for lunch, like not infrequently, and it was
Speaker 1: just I was like, oh, that's a new one.
Speaker 2: From what I understand, they have a good buffet. Sure,
Speaker 2: I actually have never been to this style of restaurant.
Speaker 2: I'm not really who it's built for. I'm like, I'm like,
Speaker 2: oh no, I had four ounces of meat and a
Speaker 2: small salad.
Speaker 3: I'm unbearably full. I'm that kind of human. I snack.
Speaker 2: I don't really feast, so yeah, yeah, but I mean
Speaker 2: I think I should go. It sounds wonderful.
Speaker 1: There is something fun about it, sort of like what
Speaker 1: we talked about with dim sumwhere you know it's by
Speaker 1: your table, get to see it, you get to smell it, you.
Speaker 3: Get to try a little bit of everything. Yeah.
Speaker 1: Yeah, yeah, and the paddle situation is sort of fun
Speaker 1: if you remember to do it.
Speaker 2: You can also say no when they come to your table.
Speaker 2: You can be like, oh my bad, note, thank you.
Speaker 1: You can also ask for meats, because there are some
Speaker 1: they don't bring out as often. I want that I
Speaker 1: did get. I did do this, and I think it
Speaker 1: was I was in Peru and I did it and
Speaker 1: it was It was really good, but it was much
Speaker 1: less of a I didn't leave feeling miserable. Okay, but
Speaker 1: that being said, there is Conan O'Brien, as the show
Speaker 1: called Conan O'Brien Must Go. I think the second season
Speaker 1: is actually coming out this week. But he went to
Speaker 1: Argentina in the first season and they did a whole
Speaker 1: thing about where they went to a restaurant kinda like that,
Speaker 1: and they had a whole thing with the gauchos that
Speaker 1: they did and it's very funny. So if you want
Speaker 1: to check that out, that is something I recommend. Yes, Well,
Speaker 1: for past episodes, you could see maybe some we've done BBQ.
Speaker 2: A little bit of barbecue related to I think we
Speaker 2: talked about it in our Ashville episodes.
Speaker 1: That sounds right, I think so. We also did a
Speaker 1: really cool interview once with Howard Conyers.
Speaker 2: Who is a rocket scientist who is really passionate about barbecue.
Speaker 1: It was really cool.
Speaker 3: Yeah, yeah, he's awesome.
Speaker 1: I highly recommend. If you haven't listened to that episode,
Speaker 1: buffets perhaps sure, yeah, yeah, But I guess this brings
Speaker 1: us to our question traskaria. What is it?
Speaker 2: Well, trescaria is a type of restaurant that serves primarily treascos,
Speaker 2: which are grilled meats, often in the rdizio style, in
Speaker 2: which large cuts or skewers or plates are brought out
Speaker 2: from the kitchen and patrons signal if they want some,
Speaker 2: and then the servers will will portion some of it
Speaker 2: off table side. The grilling is usually over charcoal. The
Speaker 2: meats can vary, but there's an emphasis on beef. Often
Speaker 2: the only seasoning applied before cooking is salt. Those skewers
Speaker 2: are sometimes layered with like chunks of vegs, like an
Speaker 2: onion and tomato among the meat, and sometimes sauces are
Speaker 2: applied after cooking or offered table side. And sides at
Speaker 2: these restaurants can include leafy salads, grilled vegetables, various starches.
Speaker 2: Drinks often include wine and beer and cocktails. It's fun
Speaker 2: because you can write, you can try a lot of
Speaker 2: different things, and it's often a you know, like long, relaxed, chatty,
Speaker 2: friends and family kind of meal. Though, as with any
Speaker 2: kind of steakhouse, like, some individual restaurants and chains are
Speaker 2: more casual and some are more upscale. But in any case,
Speaker 2: it's you know, like you've got am, you've got some
Speaker 2: like barbecue masters in the back, and then people just
Speaker 2: bring their best works straight to your table. It is
Speaker 2: a veritable parade or dance of meat dinner in a show.
Speaker 1: Yes, you get jealous when you're like, oh, oh, that
Speaker 1: one's over there, I want to try that meat.
Speaker 2: I should go okay anyway. Let's note here that chirasco
Speaker 2: is a broader term used in both Spanish and Portuguese
Speaker 2: to refer to barbecue, and just as in the US,
Speaker 2: barbecue can mean a lot of things and is like
Speaker 2: specifically culturally evocative in different ways for many different people.
Speaker 2: Chiasco is not a single thing. Chascarias are a more
Speaker 2: specific type of restaurant that arose in like the southeast
Speaker 2: corner of South America, like like Brazil, Argentina, Paraguay, Uruguay
Speaker 2: uh in the cattle raising plains region there or pump us. Okay,
Speaker 2: So there you go. That's that's that's one set of definitions. Next,
Speaker 2: Rhodizio means rotation, and it refers to the rotation of
Speaker 2: dishes around the dining room.
Speaker 3: In Brazil.
Speaker 2: There are other ridizio style restaurants and dishes served in
Speaker 2: that style in other restaurants, like basically any anything you
Speaker 2: can think of, because it's a it's a it's a
Speaker 2: type of service. The redizio servers are called passadors or
Speaker 2: more romantically, gauchos, gaucho being a word for cowboy. We'll
Speaker 2: get into that in the history section. So in redizio
Speaker 2: dining dishes will come around the room, but you can,
Speaker 2: as Annie said, often make a specific request from the
Speaker 2: grill or order things a la carte, or be like,
Speaker 2: oh hey, could you bring that one back here?
Speaker 3: That was really good?
Speaker 2: When the passador cuts you off a slice you use
Speaker 2: personal little tongs to nab it and transfer it to
Speaker 2: your plate. Specifically, American Redizio escriaz usually charge a flat
Speaker 2: price a prefee for redisio service plus access to a
Speaker 2: salad bar and hot bar with all kinds of sides.
Speaker 2: And yeah, each table usually has a card or a
Speaker 2: paddle that you can flip between green and red. Green
Speaker 2: means please bring whatever you've got by the table, and
Speaker 2: red means that you're taking a break. But as I said,
Speaker 2: you can also say oh, oh, no, thank you when
Speaker 2: someone gets tiered table with something you're not morally obligated
Speaker 2: to take everything that they're serving.
Speaker 1: Sometimes it happens so fast.
Speaker 3: Lord, I know, I know, you can get overwhelmed.
Speaker 1: It's a marathon, not a sprint, for sure.
Speaker 2: Taste yourself. But okay, let's talk about those meats. All
Speaker 2: sorts of cuts of beef, sometimes from specific breeds of cattle,
Speaker 2: some cuts that are traditional to this part of South
Speaker 2: America and Brazil's specifically, like the cut of pecuna, which
Speaker 2: is a really visually iconic one. It's this top sirloin
Speaker 2: cut that still has a thick cap of fat attached
Speaker 2: to one side. And these thick strips of it will
Speaker 2: be curved into a cea shape onto skewers, with the
Speaker 2: fat cap on the outer edge, so it just melts
Speaker 2: into the meat. There's also a coupine, which is this
Speaker 2: cut from like the fatty hump of this specific breed
Speaker 2: that's popular in Brazil. All kinds of cuts may be
Speaker 2: served lean to fatty, everything sort of in between. Again,
Speaker 2: most of these are only seasoned with salt before they're grilled.
Speaker 2: But table side, you might garnish your plain steak with
Speaker 2: the sauces like some chimmy cherry, you know, like like
Speaker 2: herbal and bright and garlicee or other vinegar vegetable type sauces.
Speaker 2: But they will serve all kinds of proteins pork, lamb, chicken, fish, shrimp,
Speaker 2: various sausages, you know, All of the above, including different
Speaker 2: cuts of beef, might be wrapped in bacon or crusted
Speaker 2: in parmesan, or given a rub or marinate or based
Speaker 2: you might get awful like chicken hearts.
Speaker 3: In there.
Speaker 2: Then there are the apps and sides, which a lot
Speaker 2: of the conventional wisdom or like American wisdom, or like
Speaker 2: American this is how you eat the most meat wisdom
Speaker 2: is like ignore them.
Speaker 3: Go only for the steak, Yeah, which I think is
Speaker 3: a little silly. I'm like, food is good.
Speaker 2: You don't need to you don't need to like put
Speaker 2: them the most, Put the restaurant the most in the
Speaker 2: hole for letting you eat there. That's make the point
Speaker 2: of restaurants. But yeah, so you might get grilled vegetables
Speaker 2: or fruit like pineapple, lots of raw salid options, often
Speaker 2: some cheeses and or charcouterie, maybe some chilled seafood. A
Speaker 2: common hot option is faijuata, which is this traditional Brazilian
Speaker 2: black bean stew. Then starches like fried polenta or some
Speaker 2: cassava cheese, bread or rice with or without beans, maybe
Speaker 2: some fried plantains or bananas, some mashed or grilled potatoes,
Speaker 2: or farrofa, which is a type of like fluffy grained
Speaker 2: cassava meal dish. Yep, little bit like a fine grained couscous.
Speaker 2: And as these are full service restaurants, they usually have
Speaker 2: a dessert menu. But that's not what we're here to
Speaker 2: talk about today.
Speaker 1: We did get dessert the first time we went, Even
Speaker 1: as miserable as we were, we were like, it's a celebration.
Speaker 1: Let go.
Speaker 2: They do have some traditional Brazilian ones at a lot
Speaker 2: of these places that we've been meaning to do whole
Speaker 2: episodes on, So.
Speaker 1: We'll get back to those. Yeah, that's a later episode
Speaker 1: for sure. Well what about the nutrition.
Speaker 3: That depends on you?
Speaker 2: That is up to you. That's a problem. Despite what
Speaker 2: certain influencers might tell you, eating nothing but meat is
Speaker 2: bad him.
Speaker 3: Bodies are complicated. Get a vegetable, drink of water.
Speaker 1: Drink of water, pace yourself, have a nice time, have
Speaker 1: a nice time. This is I would say, I would
Speaker 1: put this in the category of treats.
Speaker 2: I would I would assume so, yes, I'd say that
Speaker 2: most steakhouse experiences are probably treats, especially all you can
Speaker 2: eat steakhouses.
Speaker 1: Yeah, yes, so just don't do it all the time. Maybe, Yeah,
Speaker 1: we do have some numbers for you.
Speaker 3: We do.
Speaker 2: Okay, So, any given Shrescaria is usually going to have
Speaker 2: like ten to twenty different meats on the menu at
Speaker 2: any given time. This is what's going to be, especially
Speaker 2: if it's rudisio like circling through the dining room. One
Speaker 2: Sarscaria chain that originated in Colorado, currently has twenty five
Speaker 2: locations throughout the United States. That's a Rudizio Grill, another
Speaker 2: one from Texas, Texas to Brazil, has fifty five locations
Speaker 2: in the United States and thirteen abroad, including in the
Speaker 2: United Arab Emirates and South Korea, and Foga de Sheell,
Speaker 2: which originated in Brazil, has nine there, eleven throughout Central
Speaker 2: South America and the Middle East, and eighty one in
Speaker 2: the United States. Yeah, and those are just the chains.
Speaker 2: There are a plenty of independent restaurants out there.
Speaker 1: Yes, there are. And there's a really interesting, if not
Speaker 1: complicated history behind this style of dining, in this style
Speaker 1: of meat.
Speaker 2: Yeah yeah, and we are going to get into that
Speaker 2: as soon as we get back from a quick break
Speaker 2: for a word from our sponsors, and we're back.
Speaker 1: Thank you, sponsor, Yes, thank you. Okay. So the history
Speaker 1: of grilled meats is quite a long one.
Speaker 2: Oh yeah, yeah, that's too much for us today, but
Speaker 2: all right. So, in terms of cattle in this region,
Speaker 2: Spanish colonizers brought cattle with them to the Americas as
Speaker 2: early as fourteen ninety three, with Columbus on his second voyage,
Speaker 2: arriving first in the Caribbean. Cattle then spread with colonization
Speaker 2: and also just on their own in the wild through
Speaker 2: Central and South America. The Spanish brought them to Bolivia
Speaker 2: as work animals for the silver mines and the fifteen hundreds.
Speaker 2: Portuguese colonists were also bringing their own cattle to Brazil
Speaker 2: during the early fifteen hundreds, and due to all of this,
Speaker 2: cattle existed in the pump us in great numbers by
Speaker 2: the mid seventeen hundreds or so. Like this significantly changed
Speaker 2: the environment and ecosystem and human food ways in this area,
Speaker 2: and then, especially as uprisings brought an end to enslavement
Speaker 2: and colonial rule in this area in the early to
Speaker 2: mid eighteen hundreds, cattle rearing became this increasingly important agricultural business.
Speaker 1: Yes, so when it comes specifically to Turrosco, experts believe
Speaker 1: that it dates back to the Gauchos of South America
Speaker 1: in the eighteen hundreds. We've discussed this before, but the
Speaker 1: Gauchos were nomadic horsemen, farmhands, and ranchers in parts of
Speaker 1: South America. In Brazil, they were particularly associated with a
Speaker 1: region called Rio Grande do sol again write in if
Speaker 1: I'm mispronouncing anything Portuguese. Yeah, not a language, but yes,
Speaker 1: let us know. So as the Gauchos traveled around. One
Speaker 1: resource they didn't lack was beef, and it didn't take
Speaker 1: them long to start roasting a variety of cuts of
Speaker 1: meats on a spit for a meal. According to some sources,
Speaker 1: the core of this style of cooking meat goes back
Speaker 1: to the sixteen hundreds, when the Guarani people indigenous to
Speaker 1: Brazil with a lot of livestock, salted raw meat and
Speaker 1: cooked it on a spit, and then the tradition spread
Speaker 1: across Brazil. This is a much larger topic for a
Speaker 1: different podcast, but I do think we should point out
Speaker 1: that many countries use the gaucho as a national symbol,
Speaker 1: a point of pride. Whenever you introduce that sort of
Speaker 1: rhetoric and national pride, these histories have the potential to
Speaker 1: be massaged or overblown or fabricated entirely to align with
Speaker 1: that narrative. In this case, since the Chotaskania is tied
Speaker 1: to the Gauchows, they can get wrapped up on all
Speaker 1: of that depending on your source. That's not to say
Speaker 1: that these stories aren't true, but that national pride does
Speaker 1: entail a vested interest that is important to keep in mind,
Speaker 1: and countries everywhere do this.
Speaker 2: This is not Oh yeah, this happens in the United
Speaker 2: States everywhere. Yeah, yes, sure, but at any rate. Yes,
Speaker 2: The cattle industry in this area kept growing, including in
Speaker 2: the early nineteen hundreds with the import of zebu, which
Speaker 2: is this breed of cattle from originally from South Asia
Speaker 2: that does well in warm climates and has a little
Speaker 2: fatty hump on its back.
Speaker 1: Ahm hm, all right. So over time, this style of
Speaker 1: dining of meats on skewers over usually grilled over hot coals,
Speaker 1: grew in popularity alongside the growth of Brazil's network of roads.
Speaker 1: In the mid nineteen hundreds, as restaurants started opening up
Speaker 1: along these roads to sustain travelers, meat was plentiful, so
Speaker 1: it was fairly cheap for these early charscadias to offer
Speaker 1: a lot of meat. By the nineteen seventies, this style
Speaker 1: of restaurant was pretty popular in southern Brazil, though they
Speaker 1: were almost more like gas station stops at the time
Speaker 1: from what I read like roadhouses. Yeah yeah. The meat
Speaker 1: was typically cooked outside on wooden skewers over charcoal. As
Speaker 1: time went on and as the country became more urbanized,
Speaker 1: these venues grew popular enough to transform into larger restaurant spaces,
Speaker 1: and kind of going back to my earlier point, a
Speaker 1: lot of big modern restaurant chains that specialize in the
Speaker 1: style of dining like to take credit for the invention
Speaker 1: of this type of meat being served at the table.
Speaker 2: Yeah, the regizio style. Yeah, exactly as usual. A lot
Speaker 2: of them these stories cannot be verified. But one popular
Speaker 2: story a lot of them liked to tell is the classic.
Speaker 1: It was an accident, pretty simply, a waiter in a
Speaker 1: Rio Grandu soul restaurant accidentally delivered a meat skewer to
Speaker 1: the incorrect table. The waiter shaved some of the meat
Speaker 1: off for the table anyway before finding the correct recipient,
Speaker 1: but the whole thing was really well received, and a
Speaker 1: lot of other tables then requested the same treatment. They're like,
Speaker 1: what is this? I want to try this?
Speaker 3: And the rest was history.
Speaker 1: Yeah, the rest was history. And that does bring us
Speaker 1: to Fogo de Chao. Fogo de Shao got its start
Speaker 1: in nineteen seventy nine after two pairs of brothers purchased
Speaker 1: a churrascaria in the Brazilian city of Porto Aleegra.
Speaker 2: We one pair were investors, the other pair had gotten
Speaker 2: into the restaurant industry a few years before working in
Speaker 2: steakhouses and readdition narrow before taking over that first fog
Speaker 2: To show, and they were at the forefront of a
Speaker 2: growing trend when it came to these types of steakhouses
Speaker 2: and particularly Rhodizio style steakhouses. This is the style that
Speaker 2: a lot of US are now familiar with, where customers
Speaker 2: pay a fixed price and waiters carve off several different
Speaker 2: types of meat from skiwers table side at the diner's request.
Speaker 2: They were also the ones who made it into a
Speaker 2: fine dining experience and like really brought the Brazilian steakhouse
Speaker 2: into cities and tourist areas. Fog To Shao opened their
Speaker 2: second location in this posh neighborhood in Sal Paulo in
Speaker 2: nineteen eighty six.
Speaker 1: Yes, and to reiterate, they are often credited with introducing
Speaker 1: this concept to big cities in the US as well,
Speaker 1: but they were not the first. No, we've already mentioned
Speaker 1: this establishment, but Rudizio Grill was the first Brazilian state
Speaker 1: house chain restaurant to open in the US in nineteen
Speaker 1: ninety five or nineteen ninety six. The founder was a
Speaker 1: Brazilian immigrant who worked various jobs in the food industry
Speaker 1: before setting his sights on bringing Brazilian food and culture
Speaker 1: to the US.
Speaker 3: Yeah.
Speaker 2: Other independent restaurants in the style were opening in America
Speaker 2: around that time, including Chidescaria Platiforma in New York City
Speaker 2: in nineteen ninety six.
Speaker 1: One of the first reviews of Fogo de Shall printed
Speaker 1: in American media proclaimed it, quote a meat eater's mecca.
Speaker 1: Their first international location opened in Texas in nineteen ninety seven.
Speaker 2: They chose Texas because they figured that, like Texans already
Speaker 2: love a steakhouse.
Speaker 1: Yeah, they were like.
Speaker 3: Well, if not there, then where.
Speaker 2: But generally speaking, like the concept had had a lot
Speaker 2: going for it at that time. Time in the nineties
Speaker 2: to early aughts, you know, like all you can eat
Speaker 2: buffets were really.
Speaker 3: Popular around here.
Speaker 2: Then steakhouses in general were big, and anything a little
Speaker 2: showy or kind of participatory was very posh. Like think
Speaker 2: of all of those melting pot fondoue restaurants that were
Speaker 2: around then. This is anecdotal, but a lot of the
Speaker 2: American articles that I read while doing my reading for
Speaker 2: this episode, we're like like that we're explaining basically to Americans,
Speaker 2: what trascarias are. We're from the early twenty teens. That
Speaker 2: seemed like some kind of zeitgeist moment in this country
Speaker 2: for this style thing.
Speaker 3: Certainly.
Speaker 2: By twenty eighteen, this tabletop game company called Absurdist Productions
Speaker 2: released a card game called Escaria, a cutthroat game of
Speaker 2: gluttony wherein players vie to gain the most meat cards
Speaker 2: and pass off any sides and dessert to other players
Speaker 2: and furthermore cause shenanigans to mess up other players' plans
Speaker 2: to do the same. You have like an active face
Speaker 2: up space in front of you. That's your plate, and
Speaker 2: then you have like a sort of victory point card
Speaker 2: pile that's your stomach.
Speaker 3: It sounds adorable. To be honest, I would play that.
Speaker 3: I would play that. I love that.
Speaker 1: It's the point is, let me send these sides and.
Speaker 2: Deserts to somebody else. I only want the meats.
Speaker 3: Yeah.
Speaker 2: I think a lot of these restaurants did have a
Speaker 2: hard time during the COVID pandemic, perhaps obviously the whole
Speaker 2: restaurant industry did. But but they are back on their
Speaker 2: feet again. As of twenty twenty three, a private equity
Speaker 2: firm bought fog to Shao for about one point one
Speaker 2: billion dollars, including a little bit of debt that it had,
Speaker 2: and Fogo to Show is currently working on opening an
Speaker 2: additional thirteen locations around the world, like actively right now.
Speaker 2: So yeah, also a currently in like late twenty twenty four,
Speaker 2: early twenty twenty five, there's been a bunch of Tirasco
Speaker 2: like popping off on TikTok. I'm not on TikTok because
Speaker 2: I'm old, so I couldn't tell you, but this is
Speaker 2: what I read.
Speaker 1: I saw that too. I'm also not on TikTok, but
Speaker 1: I was just looking up how to pronounce certain things
Speaker 1: and it kept being TikTok videos of people being like,
Speaker 1: oh I met this chatasca to you, and I was like,
Speaker 1: what's going on here?
Speaker 3: I mean it is.
Speaker 2: It is visually striking, yes, and it's fun and people
Speaker 2: like taking videos and restaurants bless yeah.
Speaker 1: Yeah, And I think it's got a little bit of
Speaker 1: that I don't know, almost like the challenge food aspect
Speaker 1: of like let me see how much of this I
Speaker 1: can eat that we find popular as humans for some reason,
Speaker 1: I don't know. I ran into a lot of it too.
Speaker 2: It certainly occurs, and Truscuria is certainly a place where
Speaker 2: you can participate in a cutthroat game of gluttony.
Speaker 1: That's true, you can also participate in an accidental game
Speaker 1: of gluttony. Remember to turn your battle around everyone.
Speaker 2: Or politely say oh no, no, thank you, please.
Speaker 1: No more, be vigilant, stay in touch with your body
Speaker 1: and your writers.
Speaker 2: Or as Anakin Skywalker might say, a simple.
Speaker 1: No, you don't have the high ground, the truscorea. You're
Speaker 1: in danger of overeating wisdom.
Speaker 3: Wisdom absolutely well.
Speaker 2: If any of y'all have specific Trascaria experiences, if you
Speaker 2: have been to a place that is in the US,
Speaker 2: perhaps where this tradition comes from, we would love to
Speaker 2: hear more about it. If you have tuasco or other
Speaker 2: barbecue traditions in your family, we would love to hear
Speaker 2: about them.
Speaker 1: We would. And any other Star Wars recipes memes.
Speaker 2: Oh yeah, oh man, we love those, always always.
Speaker 1: But that is what we have to say about Shaasca.
Speaker 1: He is for now.
Speaker 3: It is.
Speaker 2: We do already have some listener mail for you, though,
Speaker 2: and we are going to get into that as soon
Speaker 2: as we get back from one more quick break for
Speaker 2: a word from our sponsors.
Speaker 3: And we're back. Thank you, sponsor, Yes, thank you.
Speaker 4: And we're back withoo it's Flames.
Speaker 1: I was gonna do a whole Star Wars thing in
Speaker 1: I panic, so we went with Flames. I think it
Speaker 1: was good.
Speaker 3: Yeah, I had a Star Wars vibe to it.
Speaker 1: It did it? Did? I have to say a bat
Speaker 1: all the heroes? John Williams that song, That's what I
Speaker 1: was going to try to go for, but it would
Speaker 1: be too complicated too.
Speaker 3: It's difficult to express.
Speaker 1: I mean I can express it, but I would need
Speaker 1: more space and more time.
Speaker 3: Yeah.
Speaker 2: Yeah, like if you if you started, yeah, different different
Speaker 2: pieces of John Williams music, if you started the choreography
Speaker 2: for a specific fight scene, I might be able to
Speaker 2: pick it up.
Speaker 3: But but not like not like over our video chat.
Speaker 1: No, LUs, we have some constraints. Oh well, okay, So
Speaker 1: a lot of you have written in about Krispy Kreme.
Speaker 3: Oh yay, this is awesome and I love it.
Speaker 1: Please it coming. Christina wrote, loved your Krispy Kreme episode.
Speaker 1: Donuts are one of my most favorite foods. So I
Speaker 1: had to listen on a full stomach. I was trying
Speaker 1: to find the details. But krispy Kreme has always struggled
Speaker 1: in the Houston market. I remember all the excitement of
Speaker 1: going and seeing them make the donuts when they first
Speaker 1: came to town as a child, and they closed abruptly,
Speaker 1: it seemed because of financial troubles. Personally, I think they
Speaker 1: were unprepared for Houston's loyalty to our local franchise, Shipley.
Speaker 1: The most interesting thing about Shipley is the cutter for
Speaker 1: the donuts is actually hexagonal to reduce dough waste once fried.
Speaker 1: They do appear more around, but if you look, you
Speaker 1: may notice they also serve Colatch cheese, which is like
Speaker 1: a big pig in a blanket, but another Texas favorite.
Speaker 1: Be sure to stop it next time you're around Houston.
Speaker 1: Oh yeah, I love it lace because I feel like
Speaker 1: krispy Kreme sort of has that, you know, as we
Speaker 1: were talking about that nostalgic Southern vibe. Perhaps, but it
Speaker 1: sounds like Shipley is doing that. This is already for Texas,
Speaker 1: so right, right, right, So Christy, I can see krispy
Speaker 1: Kreme would struggle if already you've got.
Speaker 2: You already have a favorite nostalgic donut place. Yeah, yeah,
Speaker 2: I've not been to a Shipley.
Speaker 3: Now I need to.
Speaker 1: Go no, and I did because I actually wasn't sure
Speaker 1: what klotchtes were.
Speaker 3: Oh, and I.
Speaker 1: Read a whole article about them and the difference between
Speaker 1: a pig and a blanket. I got really interested. I
Speaker 1: went deep in a rabbit hole. Yeah, only a savor
Speaker 1: ladies and listeners perhaps would appreciate. But I did get
Speaker 1: really invested because I know there's a lot of opinions
Speaker 1: opinions about it, but you know we'd.
Speaker 3: Love Oh, yes, always, Oh it was so good.
Speaker 2: Speaking of Leslie wrote, thanks for the great podcast. As always,
Speaker 2: I to enjoy the idea of pelting someone with garlic.
Speaker 2: In protest, I had to learn some strong pest opinions
Speaker 2: last year, and some strong food pinions in general, because
Speaker 2: someone I love very much has developed a cashew allergy.
Speaker 3: Yikes.
Speaker 2: We found out the hard way because they ate a
Speaker 2: whole lot of a takeaway curry that we learned was
Speaker 2: mostly made out of cashews and that had a serious
Speaker 2: reaction to it.
Speaker 3: No airway involvement. Few.
Speaker 2: We then found out that a jarred pesto we'd used
Speaker 2: for some pasta that eaten a little of a few
Speaker 2: months prior and reacted to but we weren't sure if
Speaker 2: they had also contained cashew. I was really surprised because
Speaker 2: I'd never heard of cashews and pesto.
Speaker 3: Growing up.
Speaker 2: It was always pine nuts, maybe walnuts or almonds if
Speaker 2: you were doing something fancy with kale or arugula, or
Speaker 2: just leave it out if.
Speaker 3: It's too expensive.
Speaker 2: Plus, the standard pre made pesto at both of the
Speaker 2: large scale food service operations I've been at for the
Speaker 2: past eight years is not free for allergy safety reasons.
Speaker 2: Que the scouring of grocery store shelves to find a
Speaker 2: cashew free pesto, and they all now contain cashew, or
Speaker 2: at least the ones buy us do. How disappointing. I'll
Speaker 2: have to wait until summer and we'll just make our
Speaker 2: own and freeze it. This has since spilled over into
Speaker 2: some passover related angst. Both very well known brands of
Speaker 2: commercially made macaroons now use cashew in their Rocky Road versions,
Speaker 2: which means that it's safer for us to just make
Speaker 2: our own.
Speaker 3: Sigh.
Speaker 2: Thirty plus years of this being a beloved holiday treat,
Speaker 2: but between this and a few other factors, will just
Speaker 2: stick to only buying their MATSA.
Speaker 1: Now that is a bummer.
Speaker 3: Oh, manishevitz angst I feel you.
Speaker 2: Yeah, or just like nostalgic brand. Yeah, that's oh you're like,
Speaker 2: You're like, no, but i'd need that packaged thing.
Speaker 3: It's not the same when I make it at home.
Speaker 3: It's good medi that I'm.
Speaker 1: Used to, right, that reminds me of my childhood, but
Speaker 1: also another great reminder to always look at your labels
Speaker 1: because oh yeah, I didn't know that either about pesto.
Speaker 1: And actually after we got this email, I went and
Speaker 1: looked at mine and it has cash us in it.
Speaker 2: Well huh, I mean, yeah, they're they're less expensive than
Speaker 2: pine nuts probably in most cases really creamy. Yeah, interesting though.
Speaker 1: Yeah, I'm sure you probably have more to say about
Speaker 1: this than me, but I feel like that's it'd be
Speaker 1: better to have kind of this allergy safe version. I
Speaker 1: don't know that doesn't have, or at least you make
Speaker 1: clear like on the label, like nuts or something. I
Speaker 1: don't know.
Speaker 3: Yeah, that's a yeah.
Speaker 2: I as as a human with interesting food intolerances. I
Speaker 2: read the ingredients label of everything that I buy, even
Speaker 2: and if it doesn't seem remotely possible for there to
Speaker 2: be sweet peppers or pineapple and something, I'm like what
Speaker 2: if it does, and you know it's important, it's important
Speaker 2: to do. But who I'm so glad that your loved
Speaker 2: one is okay. Allergies are very serious or can be,
Speaker 2: and so I'm glad that y'all are finding workarounds even
Speaker 2: if they are kind of a pain in the.
Speaker 1: Tukis yes, And I bet your homemade pesto is going.
Speaker 3: To be Oh, it's going to be so good. You're
Speaker 3: gonna be happy that you did it overall.
Speaker 1: Let us know, let us know.
Speaker 3: Yeah, yeah, oh, I know.
Speaker 2: I am always happy when I do homemade pasto. Like
Speaker 2: somewhere halfway halfway through the process, when my whole kitchen
Speaker 2: smells like basil, I'm like, oh, all right, this is
Speaker 2: why I'm doing this.
Speaker 1: Yeah, it is a delightful smell. Wow. Thank you to
Speaker 1: both of those listeners writing in. If you would like
Speaker 1: to write to us, you can. Our email is Hello
Speaker 1: at savor.
Speaker 2: You can also find us on social media. We are
Speaker 2: on Instagram and Blue Sky at saver pod and we
Speaker 2: do hope to hear from you.
Speaker 3: Saverr is a production of iHeartRadio.
Speaker 2: For more podcasts from my Heart Radio, you can visit
Speaker 2: the iHeartRadio app Apple podcasts, or wherever you listen to
Speaker 2: your favorite shows. Thanks as always to our super producers
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,
Speaker 2: and we hope that lots more good things are coming
Speaker 2: your way.