1 00:00:09,280 --> 00:00:11,719 Speaker 1: Hello, and welcome to food stuff. I'm Anyeres and I'm 2 00:00:11,800 --> 00:00:15,360 Speaker 1: Lauren voc Obam, and today we're talking about Marichino cherries. 3 00:00:15,960 --> 00:00:19,920 Speaker 1: Indeed the cherry on chuck, which was definitely my least 4 00:00:19,960 --> 00:00:22,800 Speaker 1: favorite part of dessert as a kid. Oh really, Oh 5 00:00:22,840 --> 00:00:26,080 Speaker 1: I loved him as a kid. Really, Yeah, I were 6 00:00:26,160 --> 00:00:30,440 Speaker 1: so red that the color is intriguing and we will 7 00:00:30,440 --> 00:00:33,280 Speaker 1: talk a lot about that. Um. I did just drive 8 00:00:33,360 --> 00:00:36,839 Speaker 1: mere hours ago. I was at the beach Lauren goodness, 9 00:00:37,040 --> 00:00:39,720 Speaker 1: and a popular drink in l A, which here stands 10 00:00:39,760 --> 00:00:44,559 Speaker 1: for Lawer, Alabama, is called the bush whacker, which is 11 00:00:44,640 --> 00:00:47,520 Speaker 1: essentially like a grown up milkshake, but not as sweet 12 00:00:47,560 --> 00:00:51,040 Speaker 1: as a mudslide. I like them a lot, okay, but 13 00:00:51,520 --> 00:00:54,279 Speaker 1: they always, except for my favorite one, most of them 14 00:00:54,320 --> 00:00:57,639 Speaker 1: come with a cherry, a bright Marichino cherry, and it's 15 00:00:57,640 --> 00:01:02,520 Speaker 1: probably the only time of year and counter them these ads. Yeah, yes, 16 00:01:02,600 --> 00:01:04,280 Speaker 1: that that is a true statement. I was going to say, 17 00:01:04,280 --> 00:01:06,160 Speaker 1: except we did get one on our dacory, but that 18 00:01:06,240 --> 00:01:08,280 Speaker 1: was not a Maraschino cherry. That's a different type of 19 00:01:08,360 --> 00:01:11,480 Speaker 1: cherry that we will be talking about as well. No, 20 00:01:11,920 --> 00:01:15,480 Speaker 1: that is also a Maraschino cherry. It's just a different, 21 00:01:15,120 --> 00:01:20,360 Speaker 1: different cherry exactly. Yes, there's there's some words that are 22 00:01:20,400 --> 00:01:23,320 Speaker 1: happening here, and I do call those neon red ones 23 00:01:23,440 --> 00:01:25,959 Speaker 1: like cancer cherries now, because I feel like the flavor 24 00:01:26,000 --> 00:01:28,679 Speaker 1: profile is mostly cancer. You bite into it and you're 25 00:01:28,680 --> 00:01:35,160 Speaker 1: like hands of cancer. Cancer forward. Here's cancer forward is 26 00:01:35,280 --> 00:01:38,399 Speaker 1: not something that I would like a product of mind 27 00:01:38,400 --> 00:01:41,120 Speaker 1: to be described as. But yeah, I'm probably not making 28 00:01:41,160 --> 00:01:46,240 Speaker 1: any friends in marketing, right, I don't think so. So 29 00:01:46,480 --> 00:01:48,680 Speaker 1: here we're going to start a quote with a quote 30 00:01:48,680 --> 00:01:51,000 Speaker 1: for this episode. Anybody that's poured a fair share of 31 00:01:51,040 --> 00:01:54,720 Speaker 1: drinks in their life would never complain about a Maraschino cherry. 32 00:01:54,920 --> 00:01:58,720 Speaker 1: It's like getting mad at soda water. Yeah, and this 33 00:01:58,800 --> 00:02:02,760 Speaker 1: is from the owner of ports Matador, Angelo Pucinelli. I'm 34 00:02:02,760 --> 00:02:05,400 Speaker 1: sorry if I mispronounce your name, and the kind of 35 00:02:05,440 --> 00:02:07,520 Speaker 1: One of the reasons we're talking about this is because 36 00:02:07,680 --> 00:02:11,720 Speaker 1: our our colleague Robert Lamb wrote an article a while 37 00:02:11,800 --> 00:02:14,160 Speaker 1: back and sent it to us. Yeah, he wrote an 38 00:02:14,200 --> 00:02:17,960 Speaker 1: article for Atlas Obscura or a gastro Obscura specifically called 39 00:02:18,120 --> 00:02:22,160 Speaker 1: how a vibrant factory made sweet usurped the original Marichino cherry. 40 00:02:22,320 --> 00:02:24,440 Speaker 1: So um. Yeah, thanks to him for the topic tip 41 00:02:24,840 --> 00:02:28,519 Speaker 1: um and also for the excellent transition with that title 42 00:02:28,840 --> 00:02:35,360 Speaker 1: to our favorite question Maraschino cherries. What are they? And 43 00:02:35,400 --> 00:02:37,600 Speaker 1: it's a pretty good question in this case it is 44 00:02:37,639 --> 00:02:42,200 Speaker 1: an excellent question. Well, a marichino cherry is at its 45 00:02:42,200 --> 00:02:47,160 Speaker 1: core and its pit, at its pitless core, a sweetened 46 00:02:47,200 --> 00:02:50,440 Speaker 1: preserved cherry with or without its stem and its pit. 47 00:02:50,840 --> 00:02:54,400 Speaker 1: But there are two essential forms of the marischino cherry, 48 00:02:54,680 --> 00:02:57,840 Speaker 1: the kind preserved in sweetened cherry juice or cherry liqueur, 49 00:02:58,280 --> 00:03:02,400 Speaker 1: and the kind preserved in sweet and other stuff. The 50 00:03:02,440 --> 00:03:05,360 Speaker 1: former tends to be a deep scarlet red in color 51 00:03:05,440 --> 00:03:08,440 Speaker 1: with like a rich bright flavor and an almost gummy 52 00:03:08,480 --> 00:03:10,760 Speaker 1: type chew like gummy candy sort of chee, And the 53 00:03:10,840 --> 00:03:13,800 Speaker 1: ladder tends to be a sort of day glow semi 54 00:03:13,800 --> 00:03:16,920 Speaker 1: transparent shade of red with a sweet sort of like 55 00:03:17,040 --> 00:03:19,280 Speaker 1: cherry lollipop flavor and and a little bit of a 56 00:03:19,320 --> 00:03:23,840 Speaker 1: crunch like an apple, not like a granola. Yeah. The 57 00:03:23,880 --> 00:03:26,440 Speaker 1: latter can also come in other colors, notably day glow 58 00:03:26,560 --> 00:03:29,840 Speaker 1: or shamrock green, but also yellow, orange, and blue, and 59 00:03:30,000 --> 00:03:33,720 Speaker 1: can come in flavors other than cherry. Really, there are 60 00:03:34,320 --> 00:03:36,360 Speaker 1: some of the blue ones are like blue raspberry flavored. 61 00:03:36,520 --> 00:03:39,120 Speaker 1: Oh my goodness, I did not know this. Of course 62 00:03:39,160 --> 00:03:43,200 Speaker 1: they are. Of course you typically find these bright red 63 00:03:43,280 --> 00:03:46,400 Speaker 1: fruits on top of sundays are garnishing certain cocktails, like 64 00:03:46,720 --> 00:03:50,720 Speaker 1: say a Manhattan and these days the that first less 65 00:03:50,760 --> 00:03:54,880 Speaker 1: science kind can also be found in cocktails. Again. Yes, 66 00:03:56,160 --> 00:04:01,200 Speaker 1: and how these two products that are quite different inexperience 67 00:04:01,320 --> 00:04:03,160 Speaker 1: um came to be known by the same name is 68 00:04:03,200 --> 00:04:07,280 Speaker 1: a matter of history. But for now, let's talk about 69 00:04:07,280 --> 00:04:12,600 Speaker 1: the science of how they happen. Yes, because there's a 70 00:04:12,640 --> 00:04:17,480 Speaker 1: lot of science involved. Yes, well, there's science in both versions, 71 00:04:17,600 --> 00:04:22,560 Speaker 1: because it's it's preservation. You're looking to preserve cherries so 72 00:04:22,640 --> 00:04:27,039 Speaker 1: that you know, bacteria and mold and stuff won't eat 73 00:04:27,080 --> 00:04:30,840 Speaker 1: them before you get a chance to um. And and 74 00:04:30,839 --> 00:04:34,080 Speaker 1: that's that's all science. But okay, let's let's start with 75 00:04:34,120 --> 00:04:37,240 Speaker 1: the kind that's made with cherry juice or or cherry 76 00:04:37,240 --> 00:04:40,160 Speaker 1: booze um. The type of cherries used for these is 77 00:04:40,200 --> 00:04:43,920 Speaker 1: typically a sour or tart cherries, any of several varieties 78 00:04:43,920 --> 00:04:47,360 Speaker 1: within the species Prunue sarassus, and there are two main 79 00:04:47,400 --> 00:04:52,200 Speaker 1: subgroups here, the nearly black maroon super tart Morello's, which 80 00:04:52,200 --> 00:04:55,159 Speaker 1: are pigmented red all the way through, and the lighter 81 00:04:55,320 --> 00:04:58,600 Speaker 1: or brighter red kind of medium tart Morele or Kent 82 00:04:59,120 --> 00:05:03,880 Speaker 1: cherries which of clear yellow, pinkish flesh. The classic sour 83 00:05:04,000 --> 00:05:08,359 Speaker 1: cherry used for Maraschino cherries is called the marasca. I 84 00:05:08,400 --> 00:05:10,320 Speaker 1: feel like I just said that in the most American 85 00:05:10,360 --> 00:05:15,160 Speaker 1: way possible. I know that that's more correct, but I 86 00:05:15,200 --> 00:05:19,440 Speaker 1: always say mascarat in my head because it's kind of close. 87 00:05:19,839 --> 00:05:23,880 Speaker 1: It's the letters are there, they are. It's definitely not 88 00:05:23,920 --> 00:05:26,039 Speaker 1: the mascar. It is not the mascarat cherry. That's a 89 00:05:26,040 --> 00:05:29,200 Speaker 1: different thing. The marasca um and it is a type 90 00:05:29,200 --> 00:05:32,280 Speaker 1: of morello and the cherries um for for for this 91 00:05:32,320 --> 00:05:35,039 Speaker 1: process are brined in assault solution for at least half 92 00:05:35,040 --> 00:05:38,360 Speaker 1: a day to again prevent microbial growth. Um then rinsed 93 00:05:38,400 --> 00:05:41,400 Speaker 1: really well and then soaked in a solution of sugar 94 00:05:41,520 --> 00:05:45,240 Speaker 1: and cherry juice packed, and the jar will be pasteurized 95 00:05:45,320 --> 00:05:50,279 Speaker 1: to inactivate any unwelcome microbes like close sturdy and botulinum 96 00:05:50,520 --> 00:05:54,040 Speaker 1: um that could make people sick down the line. Traditionally, 97 00:05:54,320 --> 00:05:58,120 Speaker 1: they were instead of being brined first, maybe just soaked 98 00:05:58,120 --> 00:06:02,039 Speaker 1: in alcohol because that will also pretty much keep bacteria 99 00:06:02,080 --> 00:06:08,479 Speaker 1: at bay. Yeah. Meanwhile, the Marischino cherries produced bio the 100 00:06:08,560 --> 00:06:13,640 Speaker 1: more modern preservation sciences UM are almost certainly made from 101 00:06:13,720 --> 00:06:16,960 Speaker 1: sweet cherries UM any of several varieties within the species 102 00:06:17,000 --> 00:06:20,360 Speaker 1: Prunus A v um. And here in the United States 103 00:06:20,360 --> 00:06:24,440 Speaker 1: it's probably the variety Royal Anne or Queen Anne cherries. 104 00:06:24,839 --> 00:06:27,080 Speaker 1: These are similar to to Ringier cherries if you've ever 105 00:06:27,160 --> 00:06:29,279 Speaker 1: seen those in your supermarket. They're kind of like golden 106 00:06:29,279 --> 00:06:32,600 Speaker 1: blush colored and way less acidic and more sugary a 107 00:06:32,760 --> 00:06:35,279 Speaker 1: k A sweeter than any of those cherries over in 108 00:06:35,320 --> 00:06:39,560 Speaker 1: the tart Pruness Sarassus species. And I didn't know that 109 00:06:39,560 --> 00:06:43,160 Speaker 1: these were two separate species technically, but I really know 110 00:06:43,320 --> 00:06:49,720 Speaker 1: very little about cherries are apparently UM. So okay, okay, 111 00:06:49,960 --> 00:06:52,400 Speaker 1: you again are going to want to brine these cherries, 112 00:06:52,440 --> 00:06:54,599 Speaker 1: but in this case you're going to do it in 113 00:06:54,680 --> 00:06:59,359 Speaker 1: two different preservative solutions. First a sodium sulfite solution and 114 00:06:59,400 --> 00:07:03,800 Speaker 1: then a sodium chlorite solution, and this will prevent most 115 00:07:04,040 --> 00:07:07,360 Speaker 1: yeast mold bacteria stuff like that from growing in the cherries, 116 00:07:07,720 --> 00:07:09,960 Speaker 1: but it will also leach out their color, giving you 117 00:07:10,000 --> 00:07:13,320 Speaker 1: after the first solution these pale yellow cherries with maybe 118 00:07:13,320 --> 00:07:16,640 Speaker 1: some brown from any bruising they've experienced. And then after 119 00:07:16,680 --> 00:07:23,320 Speaker 1: the second one, snowy white cherries, which weird, weird looking 120 00:07:23,520 --> 00:07:25,880 Speaker 1: can you imagine like having vanilla ice cream? And then 121 00:07:26,880 --> 00:07:32,560 Speaker 1: cherry we don't like it. And this process actually takes 122 00:07:32,560 --> 00:07:35,560 Speaker 1: a couple of weeks. You then pit the cherries and 123 00:07:35,600 --> 00:07:38,080 Speaker 1: wash out all the brine, which is such a thorough 124 00:07:38,080 --> 00:07:41,280 Speaker 1: process that it also removes basically anything that's water soluble 125 00:07:41,440 --> 00:07:45,440 Speaker 1: um like sugars and flavors. None of the brine should 126 00:07:45,600 --> 00:07:47,480 Speaker 1: be in the cherries by the time they get to you. 127 00:07:48,080 --> 00:07:51,560 Speaker 1: But still it's it's it's pretty nasty stuff, and disposing 128 00:07:51,600 --> 00:07:54,080 Speaker 1: of it is apparently a really huge environmental and economic 129 00:07:54,160 --> 00:07:59,920 Speaker 1: problem in the industry. Yeah, yeah, no good Um. So, okay, 130 00:08:00,680 --> 00:08:04,160 Speaker 1: you've got you've got this blank canvas of of of 131 00:08:04,320 --> 00:08:07,520 Speaker 1: cherry that it's it's still technically a cherry, I suppose, 132 00:08:07,600 --> 00:08:10,600 Speaker 1: but you need to add any kind of flavor or 133 00:08:10,760 --> 00:08:15,400 Speaker 1: color um back in. So yeah, a solution of sugar flavor, 134 00:08:15,400 --> 00:08:18,920 Speaker 1: coloring um and a few preservatives like a potassium sorbait 135 00:08:19,160 --> 00:08:22,600 Speaker 1: and sodam benzuate to prevent micropial growth and thus make 136 00:08:22,640 --> 00:08:26,680 Speaker 1: the final product shelf stable. Because we like things to 137 00:08:26,760 --> 00:08:29,640 Speaker 1: be shelf stable. We do we do you like that 138 00:08:30,640 --> 00:08:34,040 Speaker 1: this sugar and stuff solution actually has to be introduced 139 00:08:34,160 --> 00:08:37,800 Speaker 1: in like dilute stages, stepping up over a period of 140 00:08:37,880 --> 00:08:40,480 Speaker 1: days or even weeks to prevent the fruit from like 141 00:08:41,160 --> 00:08:44,040 Speaker 1: essentially exploding at like a at like a cellular level 142 00:08:44,120 --> 00:08:47,680 Speaker 1: and just mushing all to hell. So like a cherry bomb. Yeah. 143 00:08:47,679 --> 00:08:54,320 Speaker 1: Oh that's my revenge karaoke song by the way. Oh wow, Yeah, 144 00:08:54,480 --> 00:08:57,719 Speaker 1: so that's serious. Yeah. If I'm ever singing that and 145 00:08:57,840 --> 00:09:03,200 Speaker 1: you're around, somebody in the crowd has done something, it 146 00:09:03,240 --> 00:09:07,319 Speaker 1: probably doesn't remember. It's no ideam up there, because that's 147 00:09:07,320 --> 00:09:13,319 Speaker 1: how revenge schemes go. Let's be honest. I that's not 148 00:09:13,360 --> 00:09:16,679 Speaker 1: what they're known for. Oh well, but I but I 149 00:09:16,760 --> 00:09:20,360 Speaker 1: hate you know. I think that's probably the best way. Yeah. 150 00:09:20,400 --> 00:09:22,720 Speaker 1: I feel like I've accomplished, right, as long as you 151 00:09:22,760 --> 00:09:25,080 Speaker 1: feel good about it. Yeah, that's the most important part, 152 00:09:25,160 --> 00:09:29,240 Speaker 1: it is. Yeah. Um, after all that though, that the 153 00:09:29,360 --> 00:09:34,640 Speaker 1: cherries can be you know, packed and pasteurized. Yeah, and 154 00:09:35,280 --> 00:09:37,800 Speaker 1: something that never occurred to me. You can make your 155 00:09:37,800 --> 00:09:41,120 Speaker 1: own and now I really want to. Yeah. Yeah, if 156 00:09:41,120 --> 00:09:44,200 Speaker 1: you're if you're gonna you can use sweet cherries. But 157 00:09:44,360 --> 00:09:47,280 Speaker 1: I would personally recommend trying to find yourself some sour 158 00:09:47,400 --> 00:09:49,959 Speaker 1: cherries here in the States. They're they're kind of hard 159 00:09:50,000 --> 00:09:52,400 Speaker 1: to find fresh unless you live in the Pacific Northwest, 160 00:09:52,400 --> 00:09:54,520 Speaker 1: where most of them are grown. Um. But you can 161 00:09:54,559 --> 00:09:58,600 Speaker 1: find them canned or preferably a frozen and Montmorenci cherries 162 00:09:58,640 --> 00:10:02,240 Speaker 1: are maybe the most common around here. Um. And although 163 00:10:02,400 --> 00:10:06,600 Speaker 1: the brand Luxarto no longer preserves their cherries in liquor, 164 00:10:06,800 --> 00:10:08,920 Speaker 1: um it is it is easier you can skip that 165 00:10:08,960 --> 00:10:12,360 Speaker 1: brining step. There are lots of recipes online if you 166 00:10:12,480 --> 00:10:14,720 Speaker 1: want to do this kind of thing. Um. Technically, there 167 00:10:14,840 --> 00:10:17,640 Speaker 1: is a recipe up for the the modern science kind 168 00:10:17,760 --> 00:10:20,240 Speaker 1: to um. It was published in the Journal of Food 169 00:10:20,280 --> 00:10:25,040 Speaker 1: Science Education in two thousand nine. But yes, doing that 170 00:10:25,080 --> 00:10:31,840 Speaker 1: one involves a deeper familiarity with chemistry practices than I 171 00:10:31,880 --> 00:10:36,760 Speaker 1: am personal personally comfortable with. Yeah, that seems like a 172 00:10:37,440 --> 00:10:40,560 Speaker 1: too much work for something I'll probably just show off 173 00:10:40,600 --> 00:10:43,320 Speaker 1: one time and be like, look at this science cherry 174 00:10:43,360 --> 00:10:51,240 Speaker 1: I made. The end, Probably don't eat it. I wouldn't 175 00:10:52,520 --> 00:10:59,120 Speaker 1: And speaking of oh nutrition, yeah, um, obviously perhaps this 176 00:10:59,120 --> 00:11:01,880 Speaker 1: this will differ to depending on what type of marichino 177 00:11:01,960 --> 00:11:05,319 Speaker 1: cherry you're talking about. But the serving size for these 178 00:11:05,360 --> 00:11:10,160 Speaker 1: things is typically a single cherry yeah, um, you know, 179 00:11:10,160 --> 00:11:12,720 Speaker 1: which will run you about like ten calories in terms 180 00:11:12,760 --> 00:11:17,439 Speaker 1: of sugar content, um, and an insignificant amount of anything else. 181 00:11:18,200 --> 00:11:20,520 Speaker 1: Right to quote from that piece in in the in 182 00:11:20,559 --> 00:11:24,280 Speaker 1: the Journal of Food Science Education, Marischino cherries are not 183 00:11:24,360 --> 00:11:27,560 Speaker 1: intended to be a significant contributor to our nutritional well being. 184 00:11:28,080 --> 00:11:30,160 Speaker 1: Their role is to make food more appealing and by 185 00:11:30,200 --> 00:11:33,880 Speaker 1: doing so, stimulate food consumption. Hospital dietitians are aware of 186 00:11:33,920 --> 00:11:36,080 Speaker 1: this and will often place a machino cherry on a 187 00:11:36,080 --> 00:11:38,720 Speaker 1: grapefruit or fruit salad to take the patient's meal more 188 00:11:38,760 --> 00:11:47,400 Speaker 1: attractive and special. Oh well, that's nice. I mean they 189 00:11:47,440 --> 00:11:50,920 Speaker 1: are eye catching. They are. It's like if I had 190 00:11:50,920 --> 00:11:53,480 Speaker 1: a choice between a grapefruit with a cherry and one 191 00:11:53,520 --> 00:11:56,600 Speaker 1: without a cherry, I would go for the cherry. Sure. 192 00:11:57,080 --> 00:12:00,720 Speaker 1: I mean, I mean, I think I've definitely dard cocktails 193 00:12:00,760 --> 00:12:02,280 Speaker 1: before because I knew that there was going to be 194 00:12:02,280 --> 00:12:08,120 Speaker 1: a cherry in them. Really yeah, usually the sour cherry. Yeah, 195 00:12:08,160 --> 00:12:13,400 Speaker 1: those are good. Those are good. Well, these cherries have 196 00:12:14,000 --> 00:12:18,559 Speaker 1: quite an interesting history, and we will get into that, 197 00:12:18,600 --> 00:12:20,480 Speaker 1: but first we're going to take a quick break for 198 00:12:20,480 --> 00:12:33,760 Speaker 1: a word. From our sponsor, and we're back, thank you sponsor. Yes, 199 00:12:33,840 --> 00:12:37,720 Speaker 1: thank you so okay at some point in the way 200 00:12:37,760 --> 00:12:41,760 Speaker 1: back Having been imported from Central Asia. A few varieties 201 00:12:41,840 --> 00:12:45,840 Speaker 1: of sour cherries developed around Central Europe, and one famous 202 00:12:45,880 --> 00:12:49,120 Speaker 1: type was the Morasca cherry. It grew in the sandy 203 00:12:49,160 --> 00:12:53,680 Speaker 1: soil of modern day Croatia's Dalmatia coastal area, across the 204 00:12:53,679 --> 00:12:58,960 Speaker 1: Adriatic Sea from northern Italy. The Marischino cherry was meant 205 00:12:58,960 --> 00:13:02,640 Speaker 1: to be a replacement for those difficult, easily bruisible, hard 206 00:13:02,720 --> 00:13:06,360 Speaker 1: to transport cherries. And looking for ways to get around this, 207 00:13:06,559 --> 00:13:08,760 Speaker 1: some cherry farmers and a couple of different areas around 208 00:13:08,800 --> 00:13:11,960 Speaker 1: Europe like Croatia, got the idea to brine the cherries 209 00:13:12,000 --> 00:13:14,360 Speaker 1: and salt water and then soak them in liquor that 210 00:13:14,440 --> 00:13:17,360 Speaker 1: was made out of cherries. Around Germany this was called 211 00:13:17,440 --> 00:13:21,600 Speaker 1: kush faster and around Italy it was called Maraschino liquor. 212 00:13:22,080 --> 00:13:25,200 Speaker 1: All parts of the cherries to the pits, the stems, 213 00:13:25,200 --> 00:13:28,920 Speaker 1: the leaves and yeah. Maschino is a type of fruit 214 00:13:29,000 --> 00:13:33,120 Speaker 1: brandy made from crushing whole morasca cherries, letting them ferment, 215 00:13:33,360 --> 00:13:36,400 Speaker 1: and then distilling the whole mess and and the pits 216 00:13:36,400 --> 00:13:40,120 Speaker 1: give it part of it's it's nutty bitter flavor. Marasca, 217 00:13:40,120 --> 00:13:42,680 Speaker 1: by the way, is a shortening of amrasca, which in 218 00:13:42,679 --> 00:13:45,560 Speaker 1: turn comes from the Italian word for bitter tomorrow, which 219 00:13:45,600 --> 00:13:49,080 Speaker 1: traces back to the Latin for bitter, which I didn't 220 00:13:49,120 --> 00:13:52,480 Speaker 1: write down. So that's very useful. Also, i've heard that 221 00:13:52,480 --> 00:13:55,600 Speaker 1: that speaking of speaking of mispronouncing things and or not 222 00:13:55,640 --> 00:13:58,320 Speaker 1: writing them down. Um, I've heard that that it should 223 00:13:58,320 --> 00:14:02,520 Speaker 1: actually be Marasquino when you're talking about the liquor. Oh really, 224 00:14:02,800 --> 00:14:05,480 Speaker 1: but I'm not. I'm so sorry. I'm just not going 225 00:14:05,520 --> 00:14:08,480 Speaker 1: to say that it's going to I can't. I can't today. 226 00:14:08,679 --> 00:14:13,800 Speaker 1: I've got a lot. This is a battle we cannot win. Yeah, 227 00:14:13,960 --> 00:14:17,680 Speaker 1: I'm just gonna stick with Machino. Yeah. Um, I did 228 00:14:17,679 --> 00:14:20,320 Speaker 1: see that too, and I was in the article. It 229 00:14:20,360 --> 00:14:22,200 Speaker 1: was like, I think you'll be forgiven, And I said, 230 00:14:22,240 --> 00:14:25,560 Speaker 1: I hope so I knock on wood, I said, I 231 00:14:25,920 --> 00:14:29,360 Speaker 1: hope so to no one in particular standing alone at 232 00:14:29,360 --> 00:14:32,840 Speaker 1: my desk, But yes, so so on. One type of 233 00:14:32,840 --> 00:14:37,800 Speaker 1: of this of this cherry brandy essentially um flavored with 234 00:14:37,880 --> 00:14:42,120 Speaker 1: rose petals, called Rossolio Marischino, was extra popular. Um and 235 00:14:42,160 --> 00:14:44,320 Speaker 1: It had been in the region since medieval times and 236 00:14:44,680 --> 00:14:48,760 Speaker 1: was made by nuns in convents. Alright, nuns, yeah, okay. 237 00:14:49,680 --> 00:14:53,920 Speaker 1: In the eighteen twenties, that's when the lex Arto family, yes, 238 00:14:54,360 --> 00:14:58,240 Speaker 1: that lox Arto family, moved to Zadar, Croatia from Genova 239 00:14:58,320 --> 00:15:01,920 Speaker 1: and started making their version of Marischino liquor. By nineteen 240 00:15:01,920 --> 00:15:05,320 Speaker 1: o five, they were also using this to preserve cherries. 241 00:15:06,000 --> 00:15:09,360 Speaker 1: Cocktail chairs were really popular around this time too, but 242 00:15:09,440 --> 00:15:14,200 Speaker 1: around nineteen hundred they were replaced with olives. The cocktail 243 00:15:14,320 --> 00:15:19,760 Speaker 1: olive Um. An article from The Resting Daily illustrates this 244 00:15:19,880 --> 00:15:23,200 Speaker 1: quote and some of the swell uptown establishments. The cocktail 245 00:15:23,280 --> 00:15:25,520 Speaker 1: Alive is getting in its work and bids fair to 246 00:15:25,560 --> 00:15:29,040 Speaker 1: supplant the twosome cherry with the public. I've never really 247 00:15:29,040 --> 00:15:32,920 Speaker 1: put together that. The Yeah, they are pretty similar in shape, 248 00:15:32,960 --> 00:15:35,280 Speaker 1: and like, if you're hungry and you order a cocktail, 249 00:15:35,320 --> 00:15:37,400 Speaker 1: you're going to get one with their a cherry art 250 00:15:37,400 --> 00:15:39,000 Speaker 1: and all of I just never really put it together. 251 00:15:39,160 --> 00:15:42,320 Speaker 1: I always consider and all of martini to be basically 252 00:15:42,320 --> 00:15:48,520 Speaker 1: a snack. It does feel kind of snackish. Now ready 253 00:15:48,520 --> 00:15:51,120 Speaker 1: for transport, cherries made the trip across the ocean to 254 00:15:51,120 --> 00:15:53,440 Speaker 1: the United States, and by the end of the nineteenth 255 00:15:53,480 --> 00:15:58,120 Speaker 1: century this cherry started appearing around the country on ice 256 00:15:58,160 --> 00:16:01,160 Speaker 1: cream and custards in sal lids, where it was seen 257 00:16:01,160 --> 00:16:04,000 Speaker 1: as the difference between a so so salad and a 258 00:16:04,080 --> 00:16:07,800 Speaker 1: superior dish worthy of praise, kind of going back to 259 00:16:07,800 --> 00:16:10,760 Speaker 1: that grapefruit with the with the cherry or not, it 260 00:16:10,800 --> 00:16:16,520 Speaker 1: made a big difference. The real thing was expensive, a luxury, 261 00:16:16,600 --> 00:16:19,480 Speaker 1: but there was a cheaper version available from France that 262 00:16:19,560 --> 00:16:23,040 Speaker 1: was made with diyes and sugar, and recipes for preserved 263 00:16:23,120 --> 00:16:30,080 Speaker 1: cherries appeared before that in America, including in The Complete Housewife. Yeah. 264 00:16:30,440 --> 00:16:34,520 Speaker 1: And of course cocktails, it was a popular practice to 265 00:16:34,560 --> 00:16:38,640 Speaker 1: garnish the cocktail with fruit. And when this tender jarred, 266 00:16:38,960 --> 00:16:44,920 Speaker 1: long lasting, bright red fruit came around, bartenders rejoiced. Um. 267 00:16:44,960 --> 00:16:47,920 Speaker 1: It was a big deal, so big that in six 268 00:16:48,000 --> 00:16:50,840 Speaker 1: The New York Times wrote about the cherry quote, the 269 00:16:50,920 --> 00:16:53,840 Speaker 1: cherry and the seductive beverage is commonly looked upon as 270 00:16:53,880 --> 00:16:57,240 Speaker 1: an added temptation for the one who in vibes, and 271 00:16:57,320 --> 00:17:00,920 Speaker 1: that for women, prime reason for partake being of the 272 00:17:01,000 --> 00:17:07,920 Speaker 1: liquid Yeah. And it went on. A young woman engaged 273 00:17:07,960 --> 00:17:10,520 Speaker 1: a room at a fashionable hotel, and after ordering a 274 00:17:10,600 --> 00:17:14,639 Speaker 1: Manhattan cocktail, immediately sent for another. Soon she was ordering 275 00:17:14,680 --> 00:17:17,879 Speaker 1: them by the dozen. The management interfered and someone was 276 00:17:17,920 --> 00:17:21,160 Speaker 1: sent to expostulate with her, also to find out how 277 00:17:21,200 --> 00:17:24,439 Speaker 1: she had been able to consume so many cottails. She 278 00:17:24,560 --> 00:17:28,000 Speaker 1: was found surrounded by the full glasses, with the cherry gone. 279 00:17:29,160 --> 00:17:32,600 Speaker 1: I feel like that's probably apocryphal, but it is no 280 00:17:32,800 --> 00:17:36,919 Speaker 1: less delightful for that fact. I don't know why she 281 00:17:36,960 --> 00:17:38,720 Speaker 1: didn't just call it out and say, I feel like, hey, 282 00:17:38,720 --> 00:17:44,439 Speaker 1: can I get a jar of these cherries? Well, I 283 00:17:44,440 --> 00:17:52,160 Speaker 1: can't imagine order. I'll take twelve Manhattan's please. I just 284 00:17:52,200 --> 00:17:56,960 Speaker 1: don't think that would fly A mere five years later, though, 285 00:17:57,440 --> 00:18:01,720 Speaker 1: things changed for the marriage. You know, its reputation soured, 286 00:18:02,600 --> 00:18:06,960 Speaker 1: the culprit a market flooded with fakes. These fakes were 287 00:18:07,080 --> 00:18:10,080 Speaker 1: bad news. The red color was achieved with a cold 288 00:18:10,080 --> 00:18:13,840 Speaker 1: tar byproduct. The flavor was far sweeter, usually due to 289 00:18:13,960 --> 00:18:17,800 Speaker 1: artificial sweeteners, than the original cherries. The New York Times, 290 00:18:17,800 --> 00:18:21,440 Speaker 1: singing the praises years earlier, really changed their tune, describing 291 00:18:21,480 --> 00:18:24,439 Speaker 1: them as quote toughened and reduced to the semblance of 292 00:18:24,480 --> 00:18:28,240 Speaker 1: a formless, gummy lump by long imprisonment in a bottle, 293 00:18:29,520 --> 00:18:33,760 Speaker 1: that they were an abomination and their utter unfitness has 294 00:18:33,800 --> 00:18:40,439 Speaker 1: been manifested. We trust that it will disappear. That's it 295 00:18:40,560 --> 00:18:45,320 Speaker 1: really took a steep fall right there. Spoiler alert. Though 296 00:18:45,840 --> 00:18:48,800 Speaker 1: it did not disappear. I know we're all surprised. It 297 00:18:48,840 --> 00:18:52,520 Speaker 1: did go through two redefinitions. The first courtesy of the 298 00:18:52,560 --> 00:18:55,240 Speaker 1: Pure Food and Drug Act of nineteen or six, the 299 00:18:55,359 --> 00:18:59,359 Speaker 1: Act to find marichinos as quote bottled and marichino liquor 300 00:18:59,560 --> 00:19:03,800 Speaker 1: and not the compound of benzaldehyde, oil of almonds, and glucose, 301 00:19:04,200 --> 00:19:07,359 Speaker 1: but still imitations. Glore pushed the FDA to release a 302 00:19:07,400 --> 00:19:11,120 Speaker 1: statement clarifying the difference between a machino and an imitation. 303 00:19:12,040 --> 00:19:16,160 Speaker 1: But despite all of this, Americans couldn't seem to get 304 00:19:16,240 --> 00:19:21,680 Speaker 1: enough of them. New York Agricultural Experiment Station report attributed 305 00:19:21,680 --> 00:19:25,160 Speaker 1: it to quote the fashion of adding preserved cherries as 306 00:19:25,240 --> 00:19:28,320 Speaker 1: much for ornamentation as to give flavor to many drinks 307 00:19:28,359 --> 00:19:34,560 Speaker 1: and ices. Yeah, makes some more special, it does. And 308 00:19:34,840 --> 00:19:38,359 Speaker 1: this brings us to a section on something that changed 309 00:19:38,600 --> 00:19:41,240 Speaker 1: most things in the drink world here in the United States, 310 00:19:41,240 --> 00:19:45,320 Speaker 1: with ripples out everywhere else. Prohibition, yes, But first it 311 00:19:45,440 --> 00:19:47,359 Speaker 1: brings us to another quick break for a word from 312 00:19:47,359 --> 00:20:01,720 Speaker 1: our sponsor, and we're back. Thank you sponsor, Thank you. Yeah. 313 00:20:01,760 --> 00:20:07,600 Speaker 1: So prohibition this did in fact impact maraschino cherries um, 314 00:20:07,640 --> 00:20:10,440 Speaker 1: because it was decreed that they could no longer be 315 00:20:10,480 --> 00:20:14,119 Speaker 1: preserved in alcohol, just in case folks were getting drunk 316 00:20:14,160 --> 00:20:17,119 Speaker 1: off of them. I think more probably it was an 317 00:20:17,240 --> 00:20:21,520 Speaker 1: anxiety around the fact that children were possibly getting tipsy 318 00:20:21,600 --> 00:20:25,080 Speaker 1: off their Sunday topped with the marachino cherry. Oh what's 319 00:20:25,119 --> 00:20:32,239 Speaker 1: the world coming to these children with their alcohol soaked cherries? Oh? Gosh. 320 00:20:32,480 --> 00:20:37,280 Speaker 1: A scientist at Oregon State University, seeing like a cherry 321 00:20:37,359 --> 00:20:40,960 Speaker 1: signal in the sky, would not let the maraschino fade 322 00:20:40,960 --> 00:20:45,080 Speaker 1: out of existence. Nay. He used a non alcoholic solution 323 00:20:45,200 --> 00:20:49,639 Speaker 1: with calcium salts, which prevented mushiness but did leach some 324 00:20:49,760 --> 00:20:53,119 Speaker 1: white to brian them. And then they were pitted. And 325 00:20:53,160 --> 00:20:55,880 Speaker 1: once this process was completed, the cherries could be flavored 326 00:20:56,000 --> 00:20:59,159 Speaker 1: and died. Um and yeah not just ready there. For 327 00:20:59,200 --> 00:21:02,560 Speaker 1: a while, bright green and bright blue were pretty common 328 00:21:02,920 --> 00:21:07,320 Speaker 1: kind of a pad um. But this, this whole porrohibition story, 329 00:21:07,440 --> 00:21:12,640 Speaker 1: is it a myth, a conspiracy? Possibly? The Oregon State 330 00:21:12,720 --> 00:21:15,840 Speaker 1: University professor had been working on a way to preserve 331 00:21:15,840 --> 00:21:19,320 Speaker 1: the cherries that didn't require alcohol because the alcohol makes 332 00:21:19,320 --> 00:21:23,800 Speaker 1: them shrunken and wrinkly, and prohibition was just a happy coincidence. Maybe. Also, 333 00:21:23,960 --> 00:21:26,399 Speaker 1: the East Coast had a process for flavoring and coloring 334 00:21:26,440 --> 00:21:30,840 Speaker 1: Marichino cherries at the time. This os U professor Dr E. H. 335 00:21:30,960 --> 00:21:36,560 Speaker 1: Vaneguard specifically came up with the brining process. Um And 336 00:21:36,600 --> 00:21:38,920 Speaker 1: I read that there's a class at os U called 337 00:21:38,960 --> 00:21:43,199 Speaker 1: Marichino Cherry one oh two? Is this true? Listeners? Is 338 00:21:43,240 --> 00:21:45,239 Speaker 1: it true? I think it's true. I think it is. 339 00:21:45,400 --> 00:21:47,840 Speaker 1: It was certainly true for a while. Yes, I hope 340 00:21:47,840 --> 00:21:51,639 Speaker 1: it's still true. It sounds great, yes. Quote. The Marischino 341 00:21:51,760 --> 00:21:54,560 Speaker 1: Cherries serves as a vehicle from which faculty give their 342 00:21:54,600 --> 00:21:59,600 Speaker 1: disciplinary perspective, for example, the chemistry of the Marichino cherry 343 00:22:00,000 --> 00:22:05,760 Speaker 1: processing Unit, operations, microbiology and food safety, food law, sensory analysis, 344 00:22:05,920 --> 00:22:09,800 Speaker 1: product development, and so on. This laboratory lecture unit was 345 00:22:09,840 --> 00:22:13,760 Speaker 1: developed to provide reference background information, including instructions for making 346 00:22:13,840 --> 00:22:19,280 Speaker 1: Marischino cherries. That's beautiful. More and more I gotta get 347 00:22:19,280 --> 00:22:23,280 Speaker 1: in this class. Can I take it online? And to 348 00:22:23,320 --> 00:22:26,760 Speaker 1: this day, two of the biggest manufacturers of marichinos are 349 00:22:26,800 --> 00:22:30,199 Speaker 1: in Oregon. And if you're wondering why Oregon, because I was. 350 00:22:30,560 --> 00:22:33,440 Speaker 1: The state has a pretty good climate for growing cherries. 351 00:22:34,200 --> 00:22:37,399 Speaker 1: But again, they are tough to transport and temperamental, so 352 00:22:37,480 --> 00:22:40,320 Speaker 1: it makes sense researchers were working on ways to preserve 353 00:22:40,359 --> 00:22:43,480 Speaker 1: them Prohibition or not. Before this, Oregon Royal or Queen 354 00:22:43,480 --> 00:22:45,960 Speaker 1: Anne cherries and US cherries of general will looked down 355 00:22:46,000 --> 00:22:50,280 Speaker 1: upon as being inferior and mushier to their European counterparts. 356 00:22:50,880 --> 00:22:54,680 Speaker 1: With the threat of extinction over with, Marischinos made a 357 00:22:54,800 --> 00:22:59,840 Speaker 1: comeback during Prohibition um dotting suits and fruit cups to 358 00:23:00,040 --> 00:23:04,560 Speaker 1: bite the fact that they weren't really cherries anymore in 359 00:23:04,600 --> 00:23:07,919 Speaker 1: the strictest sense. Perhaps the only remnant of its cherry 360 00:23:07,960 --> 00:23:13,240 Speaker 1: ancestry was the cellulose, and this became what people expected 361 00:23:13,400 --> 00:23:18,720 Speaker 1: when a committee said about defining the Marischino in nineteen forty. 362 00:23:18,760 --> 00:23:23,040 Speaker 1: They concluded that the American consumer public wanted a cherry 363 00:23:23,080 --> 00:23:27,960 Speaker 1: that unnaturally read, unnaturally sweet, and unnaturally flavored with bitter 364 00:23:28,000 --> 00:23:32,280 Speaker 1: almond oile. Not only did the FDA agree, but in 365 00:23:32,400 --> 00:23:36,359 Speaker 1: nineteen seventy five, so did an association of Maraschino cherry producers, 366 00:23:36,400 --> 00:23:39,359 Speaker 1: saying there is no such thing as a natural ma 367 00:23:39,440 --> 00:23:47,199 Speaker 1: machino cherry. Huh yeah, but Americans didn't care. Indeed, this 368 00:23:47,280 --> 00:23:50,159 Speaker 1: unnatural thing was our desire. We wanted them in our 369 00:23:50,160 --> 00:23:53,399 Speaker 1: old fashions, in our whiskey sours, in our aspects, in 370 00:23:53,520 --> 00:23:59,000 Speaker 1: our salads. One recipe from nineteen for Betty Cracker Marischino 371 00:23:59,119 --> 00:24:03,520 Speaker 1: cake required sixteen where she knows it's not that much 372 00:24:03,560 --> 00:24:05,639 Speaker 1: for a whole cake. I think it was like, you know, 373 00:24:05,680 --> 00:24:14,159 Speaker 1: the pineapple slices in the middle. There was a rumor 374 00:24:14,280 --> 00:24:16,520 Speaker 1: that got started around this time that mare she knows 375 00:24:16,640 --> 00:24:20,359 Speaker 1: were soaked in formalde hyde. Um. Probably I'm mixed up 376 00:24:20,400 --> 00:24:23,480 Speaker 1: with benzalde hyde. And this is the same stuff in 377 00:24:23,560 --> 00:24:27,840 Speaker 1: dr pepper, which I do recognize that flavor. Note, yeah, yeah. 378 00:24:27,880 --> 00:24:31,560 Speaker 1: Ben benzelda Hyde is a compound that occurs in both 379 00:24:31,560 --> 00:24:34,800 Speaker 1: sweet and sour cherries, and also in almonds, which are 380 00:24:34,880 --> 00:24:38,520 Speaker 1: in the same genus as cherries, and they're not technically 381 00:24:38,560 --> 00:24:43,080 Speaker 1: a nut. There is seed and I had a whole 382 00:24:43,119 --> 00:24:46,000 Speaker 1: moment at my desk. I didn't know this, but okay, um, 383 00:24:46,359 --> 00:24:50,840 Speaker 1: So anyway, almonds are a richer source of benzealde hyde 384 00:24:50,920 --> 00:24:55,200 Speaker 1: than cherries. So that's why almondac extract is is used 385 00:24:55,200 --> 00:25:00,439 Speaker 1: as an artificial cherry flavoring. That's fascinating. Yeah, I we 386 00:25:00,560 --> 00:25:02,720 Speaker 1: really need to do an almond episode now, and it's 387 00:25:02,720 --> 00:25:05,480 Speaker 1: going to be kind of depressing, but I'm excited about it. 388 00:25:06,520 --> 00:25:13,119 Speaker 1: Depressing and exciting. Excellent. Machino liqueur was very popular around 389 00:25:13,119 --> 00:25:17,080 Speaker 1: this time to According to the nineteen nine the gentleman's 390 00:25:17,200 --> 00:25:22,040 Speaker 1: companion marrachino is so essential that no fairly equipped bar 391 00:25:22,200 --> 00:25:26,680 Speaker 1: can afford to be without it. I sort of agree. Meanwhile, 392 00:25:26,840 --> 00:25:31,200 Speaker 1: World War two would destroy the original Lusardo distillery and 393 00:25:31,600 --> 00:25:35,320 Speaker 1: take the lives of several family members, but one, Georgio Luxardo, 394 00:25:35,520 --> 00:25:39,359 Speaker 1: escaped to northern Italy with a recipe and a morasca 395 00:25:39,440 --> 00:25:42,280 Speaker 1: sapling after World War two and was able to restart 396 00:25:42,400 --> 00:25:47,320 Speaker 1: the business. In the nineteen sixties, the FDA banned the 397 00:25:47,400 --> 00:25:50,399 Speaker 1: dies that had been most commonly used for marachino cherries 398 00:25:50,440 --> 00:25:53,719 Speaker 1: since the nineteen twenties due to some cancer concerns. That 399 00:25:53,800 --> 00:25:59,040 Speaker 1: was read Red number four, but producers petitioned the f 400 00:25:59,200 --> 00:26:01,840 Speaker 1: d A. They said that the alternative Red number two 401 00:26:02,160 --> 00:26:06,360 Speaker 1: was too purply and not light stable enough. Um and 402 00:26:06,680 --> 00:26:11,000 Speaker 1: the FDA made an exception, what only for about six years, 403 00:26:11,040 --> 00:26:14,520 Speaker 1: but yeah, they were like, yeah, sure, Okay, this has 404 00:26:14,560 --> 00:26:17,680 Speaker 1: been proven to cause cancer, but it's just one cherry 405 00:26:17,880 --> 00:26:20,760 Speaker 1: under normal use conditions. No one's going to get bladder 406 00:26:20,800 --> 00:26:27,160 Speaker 1: cancer from a single cherry. Wow. And yeah, only only 407 00:26:27,160 --> 00:26:29,760 Speaker 1: for about six years. When a more acceptable alternative came along. 408 00:26:29,800 --> 00:26:34,960 Speaker 1: In one the FDA rescinded their exception. The DIE used 409 00:26:35,119 --> 00:26:37,959 Speaker 1: these days is red diet number forty, which is not 410 00:26:38,040 --> 00:26:40,760 Speaker 1: the one with all the cancer concerns around it, are 411 00:26:40,800 --> 00:26:43,399 Speaker 1: not the main one with the answer concerns around it. 412 00:26:43,840 --> 00:26:48,520 Speaker 1: The EU didn't permit the use of this die until Yeah. 413 00:26:49,560 --> 00:26:53,560 Speaker 1: As the neon bright shelf cocktail mixes of the eighties 414 00:26:53,600 --> 00:26:56,880 Speaker 1: fell out of style in the nineties, so too did 415 00:26:56,920 --> 00:27:00,520 Speaker 1: the marrash you know. At the same time, though, bartenders 416 00:27:00,560 --> 00:27:03,639 Speaker 1: wanted to find a suitable replacement, and they followed the 417 00:27:03,640 --> 00:27:08,520 Speaker 1: Marrochino family tree back to and the Luxardo cherries, the 418 00:27:08,520 --> 00:27:12,720 Speaker 1: product of the Luxarto family. To preserve their cherries, they 419 00:27:12,840 --> 00:27:16,720 Speaker 1: used beach sugar and cherry juice syrup. The result was 420 00:27:16,800 --> 00:27:19,800 Speaker 1: less neon red and more maroon, and the flavorless punch 421 00:27:19,840 --> 00:27:22,840 Speaker 1: you the mouth sweet, the more almondy um, and the 422 00:27:22,920 --> 00:27:28,520 Speaker 1: more nashural cherry became the preferred cherry of cocktails and bartenders, 423 00:27:28,600 --> 00:27:30,919 Speaker 1: and the demand has risen so much that the Luxartos 424 00:27:30,920 --> 00:27:36,280 Speaker 1: had to plant more trees, like five thousand more trees. Um. 425 00:27:36,320 --> 00:27:39,159 Speaker 1: A sort of re origin story that comes up a 426 00:27:39,160 --> 00:27:43,600 Speaker 1: lot credits New York City pegu Club bartender Audrey Saunders 427 00:27:43,600 --> 00:27:47,000 Speaker 1: with reintroducing America to the Luxarto cherry in two thousand four. 428 00:27:48,160 --> 00:27:51,320 Speaker 1: That Luxarto brand is still family operated. The seventh generation 429 00:27:51,680 --> 00:27:57,600 Speaker 1: currently works there. Wow, this making some some cherries, just 430 00:27:57,680 --> 00:28:02,159 Speaker 1: making some machiolcor and some Marichia cherries. Yeah, it's a 431 00:28:02,280 --> 00:28:07,440 Speaker 1: really interesting. It was an interesting episode to research. Yeah, 432 00:28:07,480 --> 00:28:10,120 Speaker 1: oh goodness. It really was one of those ones where 433 00:28:10,160 --> 00:28:12,199 Speaker 1: I was like, ohh I have oh, I have fifty 434 00:28:12,240 --> 00:28:16,080 Speaker 1: tabs open? How did this happen to me for something 435 00:28:16,119 --> 00:28:24,840 Speaker 1: that we kind of just encounter in very specific situations? Right, Well, 436 00:28:25,840 --> 00:28:27,600 Speaker 1: I'm going to go next time I'm at the store, 437 00:28:27,600 --> 00:28:29,359 Speaker 1: I'm going to see if I can find like a 438 00:28:29,400 --> 00:28:33,200 Speaker 1: blue or bright like a yellow one. Yeah. Yeah, they've 439 00:28:33,240 --> 00:28:36,800 Speaker 1: got yellow ones and orange ones. Yeah. I I don't 440 00:28:36,840 --> 00:28:38,680 Speaker 1: think I've ever seen them in the wild. I know 441 00:28:38,720 --> 00:28:40,719 Speaker 1: I've seen green and red because the green ones are 442 00:28:40,760 --> 00:28:42,880 Speaker 1: sometimes popular and like fruit cakes and stuff like that, 443 00:28:43,120 --> 00:28:48,040 Speaker 1: especially around Christmas time. Yeah, I would love to know 444 00:28:48,720 --> 00:28:54,959 Speaker 1: from listeners around the world. Is this a thing elsewhere? 445 00:28:55,800 --> 00:29:01,160 Speaker 1: I know it is in Europe, but which is curious? Yeah, 446 00:29:01,440 --> 00:29:05,160 Speaker 1: cocktail cherries? Is it a thing? Our Marischino cherry is 447 00:29:05,200 --> 00:29:09,560 Speaker 1: a thing? Specifically? Is anything thing? Is anything a thing? 448 00:29:09,840 --> 00:29:13,239 Speaker 1: It's getting deep it is Maybe we should move on. 449 00:29:13,600 --> 00:29:22,320 Speaker 1: I guess we should. Two listener male, Okay, that was 450 00:29:22,360 --> 00:29:24,760 Speaker 1: that was like a like a piano falling from a 451 00:29:25,520 --> 00:29:28,360 Speaker 1: I'm I'm always trying to like interpret your hand gestures. 452 00:29:29,440 --> 00:29:32,560 Speaker 1: I was thinking of the cherry like falling to the 453 00:29:32,600 --> 00:29:40,560 Speaker 1: bottom of the glass cherry bomb. Yeah, revenge, revenge song? 454 00:29:41,480 --> 00:29:44,680 Speaker 1: All right, Sarah wrote, I recently listened to your episode 455 00:29:44,680 --> 00:29:47,120 Speaker 1: on Cod. While I no longer lived there, I grew 456 00:29:47,200 --> 00:29:49,920 Speaker 1: up on Cape Cod as a child. I didn't have 457 00:29:50,000 --> 00:29:52,520 Speaker 1: much interest in the place I was living, so it 458 00:29:52,640 --> 00:29:54,560 Speaker 1: was great to hear some of the history. Also, the 459 00:29:54,560 --> 00:29:57,400 Speaker 1: town I grew up in is named Sandwich, and yes, 460 00:29:57,480 --> 00:30:00,480 Speaker 1: the town does have a police force. Every so often 461 00:30:00,520 --> 00:30:02,800 Speaker 1: a meme of a Sandwich police car will make their 462 00:30:02,840 --> 00:30:05,440 Speaker 1: rounds on the Internet and it makes me smile. It 463 00:30:05,520 --> 00:30:08,600 Speaker 1: makes us smile too. You can tour the Cape Cod 464 00:30:08,640 --> 00:30:11,440 Speaker 1: Potato chip factory for half. The best part of the 465 00:30:11,440 --> 00:30:13,640 Speaker 1: tour is getting a free little bag of chips at 466 00:30:13,640 --> 00:30:22,080 Speaker 1: the end. Yeah, sandwich, that's that's a thing of beauty. 467 00:30:22,960 --> 00:30:25,360 Speaker 1: Athena wrote. For the last year and a half, I've 468 00:30:25,400 --> 00:30:28,320 Speaker 1: been on the search for the perfect recipe for sour dough. 469 00:30:28,680 --> 00:30:32,120 Speaker 1: I've experimented with ratio seeds and types of flour. While 470 00:30:32,160 --> 00:30:35,000 Speaker 1: I've made some darn good loaves and discovered toasted sesame 471 00:30:35,080 --> 00:30:37,920 Speaker 1: seeds elevate sour dough to a whole new level of deliciousness, 472 00:30:37,960 --> 00:30:42,520 Speaker 1: I've never succeeded in creating flavor bursting crust. That is, 473 00:30:42,960 --> 00:30:46,560 Speaker 1: until your podcast you mentioned that bread was previously made 474 00:30:46,600 --> 00:30:49,000 Speaker 1: with beer instead of water. I sat on that idea 475 00:30:49,040 --> 00:30:51,000 Speaker 1: for a few months until last month, when I used 476 00:30:51,040 --> 00:30:53,479 Speaker 1: a can of beer from bird Song Brewing Company and 477 00:30:53,520 --> 00:30:56,320 Speaker 1: replaced half of the water with a tasty ale. What 478 00:30:56,400 --> 00:30:59,360 Speaker 1: a success. My boyfriend declared it my best bread yet, 479 00:30:59,440 --> 00:31:02,240 Speaker 1: and we devot both loaves in five days. My next 480 00:31:02,280 --> 00:31:05,560 Speaker 1: sourdy omission is to use beer and add toasted sesame seeds. 481 00:31:05,680 --> 00:31:08,840 Speaker 1: I can only imagine how delicious that will taste. While 482 00:31:08,840 --> 00:31:11,520 Speaker 1: I'm usually a fan of modern advancements, taking the beer 483 00:31:11,520 --> 00:31:14,320 Speaker 1: out of sour dough was clearly a failed idea put 484 00:31:14,360 --> 00:31:18,320 Speaker 1: forth by people who don't like good food. I want 485 00:31:18,360 --> 00:31:25,200 Speaker 1: some of this bread so much, right, I'm still craving 486 00:31:25,200 --> 00:31:29,360 Speaker 1: hot dogs from that episode. It's just a long list 487 00:31:29,400 --> 00:31:32,000 Speaker 1: we create for ourselves of food. Well, eventually, I'm gonna 488 00:31:32,000 --> 00:31:35,000 Speaker 1: have to get some of this I had hot dogs 489 00:31:35,040 --> 00:31:38,560 Speaker 1: I had for I'm still kind of craving fu though. 490 00:31:38,880 --> 00:31:42,000 Speaker 1: Oh I'm always craving for m M. Yeah. It was 491 00:31:42,040 --> 00:31:46,760 Speaker 1: pretty good. That's pretty good. Well, now I'm I'm gonna 492 00:31:46,760 --> 00:31:50,800 Speaker 1: have to add sour dough back onto the list. That's okay, 493 00:31:50,840 --> 00:31:55,080 Speaker 1: it's only fair. Yeah, sure. Thanks to both of them 494 00:31:55,280 --> 00:31:57,120 Speaker 1: for writing in. If you would like to write to 495 00:31:57,160 --> 00:31:59,280 Speaker 1: as you can. Our email is food Stuff at how 496 00:31:59,280 --> 00:32:02,080 Speaker 1: stuff Works at com where. Also on social media, you 497 00:32:02,080 --> 00:32:04,760 Speaker 1: can find us on Twitter and Facebook at food Stuff 498 00:32:04,880 --> 00:32:08,920 Speaker 1: hs W and also on Instagram at food Stuff. We 499 00:32:08,960 --> 00:32:11,400 Speaker 1: do hope to hear from you. Thank you as always 500 00:32:11,480 --> 00:32:14,400 Speaker 1: to our super producer Dylan Fagan. Thank you to you 501 00:32:14,480 --> 00:32:16,720 Speaker 1: for listening, and we hope that lots more good things 502 00:32:16,760 --> 00:32:33,560 Speaker 1: are coming your way.