1 00:00:09,320 --> 00:00:12,200 Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio. I'm Annie Red. 2 00:00:12,240 --> 00:00:14,440 Speaker 2: And I'm Lorn vocal Baum, and today we have an 3 00:00:14,480 --> 00:00:16,200 Speaker 2: episode of listener Mail. 4 00:00:17,520 --> 00:00:23,360 Speaker 1: Yes, I don't know how many listener mails this is. 5 00:00:23,640 --> 00:00:26,239 Speaker 2: Oh I could check that, but I haven't so far. 6 00:00:27,040 --> 00:00:31,800 Speaker 2: So I'm comfortable with your multiple question marks where the 7 00:00:31,880 --> 00:00:33,360 Speaker 2: numbers should be for right now. 8 00:00:34,159 --> 00:00:37,760 Speaker 1: The question I'm this is one of our it's our 9 00:00:37,800 --> 00:00:39,160 Speaker 1: first recording of the New year. 10 00:00:39,800 --> 00:00:41,760 Speaker 2: Happy New Year, Happy New. 11 00:00:41,720 --> 00:00:44,720 Speaker 1: Year to everyone. Thank you so much for writing in. 12 00:00:45,280 --> 00:00:50,720 Speaker 1: I love hearing from you. But yes, we're getting back 13 00:00:50,720 --> 00:00:51,840 Speaker 1: into the groove of things. 14 00:00:51,960 --> 00:00:57,800 Speaker 2: Yeah. Yeah, we're like gearing back up. Yeah, and yet 15 00:00:57,880 --> 00:00:59,960 Speaker 2: what a lovely way to get started. 16 00:01:01,360 --> 00:01:07,400 Speaker 1: Yes, indeed, yes, indeed, we have all kinds, all kinds 17 00:01:07,440 --> 00:01:11,880 Speaker 1: of letters in this one, so let's get into it. 18 00:01:12,000 --> 00:01:18,080 Speaker 1: I'll start, okay with a message about prosecco. Patty wrote, 19 00:01:18,440 --> 00:01:22,360 Speaker 1: been enjoying the episodes four years, needed to write in 20 00:01:22,440 --> 00:01:24,800 Speaker 1: and thank you for shedding light on my recent visit 21 00:01:24,840 --> 00:01:28,800 Speaker 1: to Italy. In late summer twenty twenty four, my boyfriend 22 00:01:28,800 --> 00:01:31,160 Speaker 1: and I were on the fourth day of a six 23 00:01:31,319 --> 00:01:37,119 Speaker 1: day cycle from Venice to Poor Sak, Croatia. We had 24 00:01:37,160 --> 00:01:42,240 Speaker 1: the option of an alternate route south from Duino to Trieste. 25 00:01:42,920 --> 00:01:46,520 Speaker 1: We chose the less scenic inland route, specifically to make 26 00:01:46,640 --> 00:01:51,840 Speaker 1: lunch in prosecco. We dreamt of a luscious, lazy Italian 27 00:01:51,920 --> 00:01:54,560 Speaker 1: lunch bolstered by a bottle of prosecco, knowing that it 28 00:01:54,640 --> 00:01:58,919 Speaker 1: was basically downhill from there to our hotel. After four 29 00:01:59,000 --> 00:02:05,040 Speaker 1: miles of con assistant uphill with little shoulder and water below, 30 00:02:05,200 --> 00:02:10,359 Speaker 1: we hit the outskirts of town. Disappointment quickly set in. 31 00:02:11,240 --> 00:02:16,400 Speaker 1: No quaint restaurants, no marketing hype, no store with lovely 32 00:02:16,480 --> 00:02:22,960 Speaker 1: snacks for picnics and vineyards. Your podcast explained exactly why, 33 00:02:23,800 --> 00:02:27,919 Speaker 1: happily we found a neighborhood gelato slash bar with light 34 00:02:28,000 --> 00:02:34,799 Speaker 1: snacks april sprits angelados enough to reset us. I love 35 00:02:34,840 --> 00:02:38,720 Speaker 1: this so much. I have told this story of the 36 00:02:38,760 --> 00:02:43,160 Speaker 1: difficulty of the prosecco episode so many times since we 37 00:02:43,200 --> 00:02:47,080 Speaker 1: did it, because it was such a hard episode, and 38 00:02:47,080 --> 00:02:53,760 Speaker 1: it's so like exacting in what is prosecco, What is proseccol, 39 00:02:53,840 --> 00:02:56,120 Speaker 1: the region, what is procco the wyt like all of 40 00:02:56,160 --> 00:02:57,240 Speaker 1: these things. 41 00:02:56,880 --> 00:02:59,639 Speaker 2: And it's so maddening that it's like high key bin 42 00:02:59,720 --> 00:03:00,760 Speaker 2: Muddy on purpose. 43 00:03:01,400 --> 00:03:07,040 Speaker 1: Yeah, yes, and we asked in that episode if anyone 44 00:03:07,080 --> 00:03:11,040 Speaker 1: had ever been, And thank you so much patting for. 45 00:03:12,800 --> 00:03:16,240 Speaker 2: Yeah, thank you when we're sorry, I yeah, which is 46 00:03:16,360 --> 00:03:18,600 Speaker 2: usually what we say to our producers, but. 47 00:03:20,880 --> 00:03:27,640 Speaker 1: Yeah, yeah, yeah, yeah. I I hope the gelato was good. 48 00:03:27,919 --> 00:03:32,080 Speaker 2: Yeah, I mean that sounds lovely, to be honest. So 49 00:03:33,000 --> 00:03:37,000 Speaker 2: maybe not as picturesquely lovely as you were hoping for. 50 00:03:39,440 --> 00:03:46,640 Speaker 1: Maybe not quite the Champagne region for Persecco, but thank 51 00:03:46,680 --> 00:03:53,720 Speaker 1: you for reporting back, and we're glad that we could 52 00:03:53,760 --> 00:03:59,920 Speaker 1: have illuminated why it wasn't so much of a tourist 53 00:04:00,120 --> 00:04:02,120 Speaker 1: traction as you might think. 54 00:04:02,240 --> 00:04:12,320 Speaker 2: Yeah, no, it's not, uh Kenna wrote. And I really 55 00:04:12,360 --> 00:04:14,880 Speaker 2: hope we're pronouncing your name correctly. We think that you 56 00:04:14,960 --> 00:04:17,240 Speaker 2: have written in before and corrected us on it, so 57 00:04:17,320 --> 00:04:22,000 Speaker 2: hopefully anyway, okay, yes, uh Kenna wrote, I was just 58 00:04:22,120 --> 00:04:26,120 Speaker 2: making lunch listening to the Skier episode. My lunch included 59 00:04:26,320 --> 00:04:29,160 Speaker 2: Lima beans, which I only grew this year because Annie 60 00:04:29,240 --> 00:04:31,320 Speaker 2: likes them, and I figured that if she likes them, 61 00:04:31,360 --> 00:04:35,080 Speaker 2: it's worth a shot. They are so good, fresh and 62 00:04:35,120 --> 00:04:38,039 Speaker 2: blanched and frozen. They taste nothing like the canned ones 63 00:04:38,040 --> 00:04:40,719 Speaker 2: which we had in elementary school, which brings me to 64 00:04:40,760 --> 00:04:44,120 Speaker 2: my first story. Once in elementary school, the teacher told 65 00:04:44,200 --> 00:04:46,960 Speaker 2: us we could have extra recess if everyone ate all 66 00:04:47,000 --> 00:04:50,760 Speaker 2: their mixed veggies. Lima beans featured heavily in this concoction. 67 00:04:51,400 --> 00:04:54,080 Speaker 2: I tried, I really tried to eat them, but I'd 68 00:04:54,120 --> 00:04:57,599 Speaker 2: never tasted anything so foul. I ended up spitting them 69 00:04:57,640 --> 00:05:00,880 Speaker 2: into my milk carton. I was in and still am 70 00:05:01,000 --> 00:05:04,400 Speaker 2: a rule follower and feel guilty about this lie to 71 00:05:04,560 --> 00:05:07,520 Speaker 2: this day. But also I don't think we should make 72 00:05:07,600 --> 00:05:11,600 Speaker 2: kids have such negative experiences around foods. Back to the 73 00:05:11,640 --> 00:05:14,800 Speaker 2: Skier episode. During listener mail, someone wrote in about their 74 00:05:14,839 --> 00:05:18,960 Speaker 2: dog Barley or Barley. I couldn't tell what was being said. Still, 75 00:05:19,000 --> 00:05:21,160 Speaker 2: it reminded me that I never sent in a picture 76 00:05:21,440 --> 00:05:25,160 Speaker 2: of my food named dog Barley. The listener mail message 77 00:05:25,160 --> 00:05:28,320 Speaker 2: made me laugh because my Barley also loved to chase deer. 78 00:05:28,839 --> 00:05:31,279 Speaker 2: Attached as a picture of him having the best day 79 00:05:31,320 --> 00:05:33,960 Speaker 2: of his life with a gross deer leg, which was 80 00:05:34,040 --> 00:05:37,000 Speaker 2: similar to every other day of his life. He was 81 00:05:37,040 --> 00:05:41,120 Speaker 2: the happiest buddy. I am also lucky to have hunters 82 00:05:41,160 --> 00:05:44,200 Speaker 2: in my life. I often eat vegetarian meals, but really 83 00:05:44,240 --> 00:05:46,080 Speaker 2: like meat, so if I want to eat meat. I 84 00:05:46,120 --> 00:05:48,000 Speaker 2: want to know that the animal that came from had 85 00:05:48,000 --> 00:05:51,000 Speaker 2: a pretty good life. My dad recently gave me several 86 00:05:51,080 --> 00:05:54,320 Speaker 2: coolers of deer, elk, and catfish. He always calls his 87 00:05:54,400 --> 00:05:58,200 Speaker 2: hunting excursions retrieving the winter's meat supply, and it truly 88 00:05:58,279 --> 00:06:02,160 Speaker 2: is which brings us to catfish. I don't think you've 89 00:06:02,160 --> 00:06:04,320 Speaker 2: done an episode on catfish before, but I'm certain there's 90 00:06:04,400 --> 00:06:06,919 Speaker 2: enough information to do one. I am so certain that 91 00:06:06,960 --> 00:06:08,640 Speaker 2: this is a great idea. I will give you a 92 00:06:08,680 --> 00:06:12,000 Speaker 2: tip to share with all listeners. Catfish need to be 93 00:06:12,080 --> 00:06:14,640 Speaker 2: kept in clear running water for a couple days to 94 00:06:14,680 --> 00:06:17,240 Speaker 2: taste good. If you go to a restaurant that doesn't 95 00:06:17,240 --> 00:06:19,679 Speaker 2: have some way to rinse the catfish out before cooking 96 00:06:19,720 --> 00:06:22,840 Speaker 2: and serving, they will taste like mud. This is why 97 00:06:22,880 --> 00:06:25,760 Speaker 2: catfish as a food has a bad reputation. Catfish can 98 00:06:25,760 --> 00:06:28,960 Speaker 2: be delicious. My family hosts the catfish fry every year 99 00:06:29,040 --> 00:06:32,039 Speaker 2: over a Memorial Day weekend, using the catfish kept frozen 100 00:06:32,080 --> 00:06:34,800 Speaker 2: from the previous year. A Memorial Day is right in 101 00:06:34,839 --> 00:06:37,719 Speaker 2: the middle of catfish season, so there wouldn't be enough 102 00:06:37,720 --> 00:06:41,080 Speaker 2: fresh catfish to use the current years we deep fry. 103 00:06:41,160 --> 00:06:43,960 Speaker 2: Last year's catfish go to the Niabara to check the 104 00:06:44,000 --> 00:06:46,479 Speaker 2: set lines for more and bring the live fish back 105 00:06:46,520 --> 00:06:48,560 Speaker 2: to rinse out in a tank that my dad put 106 00:06:48,600 --> 00:06:54,000 Speaker 2: in the creek behind the house. Of course you are invited. Yes, 107 00:06:54,120 --> 00:06:55,400 Speaker 2: get done there. 108 00:06:55,600 --> 00:06:58,599 Speaker 1: Check I will be there. 109 00:07:01,040 --> 00:07:05,040 Speaker 2: Oh that sounds so good. Oh heck does sound good? 110 00:07:05,320 --> 00:07:06,479 Speaker 1: A good catfish fry. 111 00:07:07,200 --> 00:07:11,200 Speaker 2: Mm I love catfish. I don't mind if they taste 112 00:07:11,200 --> 00:07:13,160 Speaker 2: a little bit money. I'm not mad about it. But 113 00:07:13,320 --> 00:07:17,840 Speaker 2: this also sounds like a wonderful tip. Thank you, Yes, 114 00:07:18,560 --> 00:07:20,880 Speaker 2: oh yes, thank you. 115 00:07:24,240 --> 00:07:28,760 Speaker 1: Also, I'm really happy I feel I've gotten several messages 116 00:07:29,640 --> 00:07:32,360 Speaker 1: about how I've made people try Lima beans. 117 00:07:32,920 --> 00:07:36,560 Speaker 2: Your Lima bean influence is like really high. 118 00:07:36,800 --> 00:07:40,280 Speaker 1: It's like if I was a Dungeons and Dragons character 119 00:07:40,480 --> 00:07:44,080 Speaker 1: and it was a stat it would be off the roof. 120 00:07:45,040 --> 00:07:50,200 Speaker 1: And it makes me really happy because I do love them. 121 00:07:50,440 --> 00:07:51,760 Speaker 1: They're one of my favorite things. 122 00:07:51,840 --> 00:07:54,520 Speaker 2: Yeah, they're so nice. They don't have to be the 123 00:07:54,600 --> 00:07:57,640 Speaker 2: kind of gross, canned, slimy weird ones. 124 00:07:57,920 --> 00:08:03,560 Speaker 1: Yeah, and you're right, we should make kids have this 125 00:08:03,680 --> 00:08:07,240 Speaker 1: negative experience with food or anybody. 126 00:08:07,360 --> 00:08:10,560 Speaker 2: Yeah, like, let people have an opinion about the food 127 00:08:10,600 --> 00:08:12,840 Speaker 2: that they're eating. And I mean, you know, I okay, 128 00:08:12,920 --> 00:08:15,480 Speaker 2: like I know that with kids sometimes you're like you 129 00:08:15,600 --> 00:08:17,960 Speaker 2: literally have to eat a vegetable or you're going to die, 130 00:08:18,440 --> 00:08:21,000 Speaker 2: like you're going to get scurvy. And I don't want 131 00:08:21,040 --> 00:08:23,320 Speaker 2: that for any of us. You know, like you need 132 00:08:23,360 --> 00:08:24,560 Speaker 2: to obtain a vitamin. 133 00:08:25,600 --> 00:08:26,400 Speaker 1: Yes, but. 134 00:08:28,040 --> 00:08:29,560 Speaker 2: I don't know. It's difficult. 135 00:08:31,240 --> 00:08:35,520 Speaker 1: It is, and you listeners don't know this, but you 136 00:08:35,600 --> 00:08:38,880 Speaker 1: should if you've listened long enough. No. I talked about 137 00:08:38,920 --> 00:08:45,520 Speaker 1: SpongeBob a lot. There is a classic SpongeBob episode where 138 00:08:46,640 --> 00:08:51,000 Speaker 1: he is quote being tortured by being forced to eat 139 00:08:51,080 --> 00:08:56,280 Speaker 1: lima beans, and I was always offended by this. They 140 00:08:56,280 --> 00:08:58,200 Speaker 1: could be really good, SpongeBob. You just don't know. 141 00:08:58,280 --> 00:08:58,800 Speaker 2: You just don't. 142 00:09:03,400 --> 00:09:05,280 Speaker 1: They don't have to be that bad. They don't have 143 00:09:05,320 --> 00:09:10,360 Speaker 1: to be that bad. And I love I love people 144 00:09:10,400 --> 00:09:12,280 Speaker 1: writing it about their pets as always. 145 00:09:12,080 --> 00:09:16,560 Speaker 2: Oh yes, always, always, always thank you. Oh yeah, yeah. 146 00:09:16,600 --> 00:09:21,640 Speaker 2: Every time there is a really happy pet that may 147 00:09:21,760 --> 00:09:24,800 Speaker 2: or may not have immediately like like might smell like 148 00:09:24,840 --> 00:09:26,440 Speaker 2: if you could smell the photo, you would be like, 149 00:09:26,720 --> 00:09:31,600 Speaker 2: don't get near me. That happy pet is a gross 150 00:09:31,640 --> 00:09:33,760 Speaker 2: pet even better to be honest. 151 00:09:34,200 --> 00:09:42,080 Speaker 1: Yes, yes, happy, that's what we love. Uh. Now we 152 00:09:42,160 --> 00:09:46,880 Speaker 1: have a message about creamer test wrote, I just listened 153 00:09:47,000 --> 00:09:50,240 Speaker 1: to the non dairy creamer episode. This is very silly, 154 00:09:50,280 --> 00:09:53,160 Speaker 1: but my husband and I decided that we became coffee 155 00:09:53,160 --> 00:09:58,079 Speaker 1: creamer Somalie's during the pandemic because we kept trying new 156 00:09:58,120 --> 00:10:02,439 Speaker 1: ones whenever we could. It was our treat of our mornings. 157 00:10:03,240 --> 00:10:05,720 Speaker 1: I say this is silly, though, because the creamers really 158 00:10:05,800 --> 00:10:09,960 Speaker 1: just boil down to super sugary. I liked it or 159 00:10:10,000 --> 00:10:15,400 Speaker 1: super sugary men. There are far less notes to it 160 00:10:15,400 --> 00:10:18,839 Speaker 1: than wine are coffee. But hey, it was a treat 161 00:10:18,880 --> 00:10:22,040 Speaker 1: for us, and for me still is because I'm lactose 162 00:10:22,080 --> 00:10:25,840 Speaker 1: intolerant and we need these little things. Very fun to learn, 163 00:10:25,920 --> 00:10:29,040 Speaker 1: all about these creamers that many coffee lovers seem to 164 00:10:29,080 --> 00:10:33,080 Speaker 1: look down on. Lol. Thank you for always saying treats 165 00:10:33,080 --> 00:10:38,760 Speaker 1: are nice and teaching us new things. I mean, honestly, yes, 166 00:10:39,480 --> 00:10:44,800 Speaker 1: get wherever it is, give your new thing, your excitement, 167 00:10:44,840 --> 00:10:49,400 Speaker 1: your happiness. If it is new flavors of coffee creamer, 168 00:10:49,559 --> 00:10:50,880 Speaker 1: then I salute you. 169 00:10:51,160 --> 00:10:55,079 Speaker 2: Oh yeah, No, those little things are so important, especially 170 00:10:55,320 --> 00:10:58,439 Speaker 2: in this world that we seem to be living in. 171 00:10:58,640 --> 00:11:02,040 Speaker 2: And so yeah, if it's if it's coffee creamer, oh yeah, 172 00:11:02,600 --> 00:11:05,720 Speaker 2: And treats are nice, treats are nice. 173 00:11:05,960 --> 00:11:10,720 Speaker 1: And also we are just coming out of the holidays 174 00:11:11,200 --> 00:11:16,240 Speaker 1: and I had some discussions heated with some of the family, 175 00:11:16,440 --> 00:11:19,640 Speaker 1: some of my family members, but one thing I kind 176 00:11:19,679 --> 00:11:22,880 Speaker 1: of took away from one of them was, I don't know. 177 00:11:24,240 --> 00:11:24,640 Speaker 2: I don't know. 178 00:11:25,160 --> 00:11:28,120 Speaker 1: I feel like France made wine and just something so 179 00:11:28,200 --> 00:11:32,240 Speaker 1: important and I love wine. I'm not saying it's not 180 00:11:32,400 --> 00:11:33,520 Speaker 1: something we should taste. 181 00:11:33,559 --> 00:11:37,120 Speaker 2: The Yeah, sure. 182 00:11:37,280 --> 00:11:41,400 Speaker 1: But that doesn't A lot of that was marketing. We 183 00:11:41,440 --> 00:11:48,080 Speaker 1: don't have the if you like your coffee, yeah, nothing 184 00:11:48,120 --> 00:11:48,600 Speaker 1: wrong with that. 185 00:11:49,480 --> 00:11:54,000 Speaker 2: And I'm also like, I didn't I didn't quiz you 186 00:11:54,360 --> 00:11:57,600 Speaker 2: about it on Instagram. This is where that message came in. 187 00:11:57,720 --> 00:12:01,840 Speaker 2: But like, if you have important opinions about these different 188 00:12:01,840 --> 00:12:05,440 Speaker 2: coffee creamers, if you have a favorite one, if you 189 00:12:05,559 --> 00:12:07,120 Speaker 2: have your least favorite one. 190 00:12:07,720 --> 00:12:11,600 Speaker 1: Yes, yes, these. 191 00:12:11,440 --> 00:12:14,679 Speaker 2: Are all critical, critical pieces of information. 192 00:12:16,400 --> 00:12:21,720 Speaker 1: They are indeed, they are indeed. Well, we do have 193 00:12:22,520 --> 00:12:24,959 Speaker 1: more listener mail for you, but first we have a 194 00:12:25,040 --> 00:12:37,080 Speaker 1: quick break for a word from our sponsors, and we're back. 195 00:12:37,120 --> 00:12:41,320 Speaker 2: Thank you sponsor, Yes, thank you. Philippe or possibly Felipe 196 00:12:42,240 --> 00:12:45,800 Speaker 2: wrote thanks so much for covering Portugal's famous best Taste 197 00:12:45,800 --> 00:12:49,040 Speaker 2: in Natta. That was a fantastic episode. I immediately got 198 00:12:49,080 --> 00:12:52,720 Speaker 2: excited when you referenced Peerre, Pierri, Vendalu and monasteries as 199 00:12:52,760 --> 00:12:55,679 Speaker 2: I knew you were heading to Portugal. My parents house 200 00:12:55,760 --> 00:12:58,240 Speaker 2: is a ten minute drive from Blame, so we've indulged 201 00:12:58,280 --> 00:13:02,040 Speaker 2: in those specific custard tarts many a time. The pastist 202 00:13:02,080 --> 00:13:05,120 Speaker 2: de Nada fit into a bigger tradition of convent suites, 203 00:13:05,160 --> 00:13:07,480 Speaker 2: which were produced to make use of all the available 204 00:13:07,480 --> 00:13:10,240 Speaker 2: egg yolks, as the whites were used for religious purposes. 205 00:13:10,400 --> 00:13:13,959 Speaker 2: As you explained, I think you mentioned it, but pastel 206 00:13:14,040 --> 00:13:16,760 Speaker 2: de nata is the generic name of the tart, and 207 00:13:16,800 --> 00:13:19,720 Speaker 2: pastel de Blame are these specific ones from the bakery 208 00:13:19,760 --> 00:13:22,679 Speaker 2: next to the monastery, and they are treated slightly differently. 209 00:13:23,280 --> 00:13:25,640 Speaker 2: If you're a local, you'll have a Pastel Donada whenever, 210 00:13:26,280 --> 00:13:29,080 Speaker 2: but going for a Pastel de Blame is a more 211 00:13:29,160 --> 00:13:32,640 Speaker 2: deliberate decision by which you'll drive on purpose to Blame, 212 00:13:32,880 --> 00:13:35,520 Speaker 2: perhaps for sight seeing, and you'll enjoy the tarts as 213 00:13:35,559 --> 00:13:38,240 Speaker 2: part of the trip. This has become even more of 214 00:13:38,240 --> 00:13:41,240 Speaker 2: a deliberate decision for locals after Lisbon has become a 215 00:13:41,280 --> 00:13:44,400 Speaker 2: tourist hotspot and there are massive cues to buy the 216 00:13:44,400 --> 00:13:47,559 Speaker 2: pastes de Blame, so you're unlikely to want to brave 217 00:13:47,600 --> 00:13:51,360 Speaker 2: the masses of tourists on a whim. Nevertheless, the trip 218 00:13:51,480 --> 00:13:54,000 Speaker 2: is worth it, as the tarts are fantastic and you 219 00:13:54,120 --> 00:13:57,640 Speaker 2: must have them freshly baked and warm. These tarts from 220 00:13:57,679 --> 00:14:00,520 Speaker 2: Blame quickly lose their crunch after an hour or so. 221 00:14:01,240 --> 00:14:03,319 Speaker 2: As such, if you can't eat them then and there, 222 00:14:03,679 --> 00:14:05,720 Speaker 2: you might as well have bought one from any other cafe. 223 00:14:06,640 --> 00:14:08,640 Speaker 2: For a long time, the Blame tarts were the only 224 00:14:08,720 --> 00:14:11,400 Speaker 2: ones worth a trip, but for the past fifteen years 225 00:14:11,480 --> 00:14:14,320 Speaker 2: or so, other bakeries have started producing their own top 226 00:14:14,360 --> 00:14:17,680 Speaker 2: past data NATA, and people have strong opinions about which 227 00:14:17,720 --> 00:14:21,880 Speaker 2: bakery is currently making the best ones. I personally love 228 00:14:21,920 --> 00:14:25,800 Speaker 2: the Past Days from Monte Carria, which loosely translates as 229 00:14:25,840 --> 00:14:32,920 Speaker 2: the Butter Factory, although it's just a bakery chain. Ooh, right, 230 00:14:33,800 --> 00:14:35,760 Speaker 2: a butter factory. 231 00:14:36,640 --> 00:14:38,960 Speaker 1: Yes, I'm there. 232 00:14:41,800 --> 00:14:46,480 Speaker 2: Oh, that's wonderful. We essentially did that episode about the 233 00:14:46,480 --> 00:14:50,000 Speaker 2: Past Days because right, like I think I said at 234 00:14:50,000 --> 00:14:53,600 Speaker 2: the top, we were asked to do like a vaguely 235 00:14:53,680 --> 00:14:57,840 Speaker 2: travel related episode, and so I was thinking about, you know, 236 00:14:58,000 --> 00:15:02,880 Speaker 2: snacks that are like these big tourist attractions, But yeah, 237 00:15:03,000 --> 00:15:04,800 Speaker 2: I hadn't thought about the fact that, right if you 238 00:15:04,840 --> 00:15:07,000 Speaker 2: live there houfta. 239 00:15:09,080 --> 00:15:13,400 Speaker 1: Yeah, And I think that's a great point of the 240 00:15:13,400 --> 00:15:19,120 Speaker 1: There's a difference between a dish that like everyone knows 241 00:15:19,200 --> 00:15:23,520 Speaker 1: and you can get whenever and going to the place 242 00:15:24,240 --> 00:15:28,520 Speaker 1: that is known for that dish. There is a difference 243 00:15:28,560 --> 00:15:32,600 Speaker 1: between hey, I can get it here versus we're gonna 244 00:15:32,600 --> 00:15:33,240 Speaker 1: make the trick. 245 00:15:33,360 --> 00:15:37,120 Speaker 2: We need to get it there, and that is the thing. Yeah, 246 00:15:37,160 --> 00:15:39,240 Speaker 2: and it does invite a lot of argument, Like you 247 00:15:39,240 --> 00:15:42,960 Speaker 2: can definitely hear that from New Yorkers about you know 248 00:15:43,000 --> 00:15:45,440 Speaker 2: what deli you're going to go to, because of course, 249 00:15:45,520 --> 00:15:47,640 Speaker 2: you know, especially after like when Harry met Sally came 250 00:15:47,640 --> 00:15:51,160 Speaker 2: out and it featured cats as deli, there's this I mean, 251 00:15:51,200 --> 00:15:55,720 Speaker 2: and it's a good deli, but you know, as many 252 00:15:55,920 --> 00:15:58,440 Speaker 2: New Yorkers will argue with you about like is it 253 00:15:58,560 --> 00:16:01,560 Speaker 2: the best one? Is it worth the way? Are we 254 00:16:01,640 --> 00:16:04,560 Speaker 2: making a whole thing of it? Yeah? 255 00:16:04,640 --> 00:16:09,000 Speaker 1: So yeah, I love it. I love it. 256 00:16:10,400 --> 00:16:12,600 Speaker 2: Also, I feel like I had just gotten over my 257 00:16:12,640 --> 00:16:14,680 Speaker 2: craving and you just reintroduced it. And that's fine. That's 258 00:16:14,680 --> 00:16:15,600 Speaker 2: why I'm happy about it. 259 00:16:15,640 --> 00:16:19,720 Speaker 1: But oh man, are you Lauren? Are you happy. 260 00:16:19,880 --> 00:16:25,320 Speaker 2: I don't know. I'm going to be one of those tourists. 261 00:16:26,480 --> 00:16:32,120 Speaker 1: Quick note from Elizabeth not a sponsor, but Elizabeth wrote, 262 00:16:32,360 --> 00:16:35,800 Speaker 1: Trader Joe's sells these frozen yummy tarts. 263 00:16:38,440 --> 00:16:41,840 Speaker 2: You know, good tip, good tip, good tip, good tip. 264 00:16:44,480 --> 00:16:50,160 Speaker 2: Speaking speaking of tips, Sue wrote in with one from 265 00:16:50,240 --> 00:16:54,000 Speaker 2: Seattle about a comedy film festival happening there in April, 266 00:16:54,360 --> 00:16:59,120 Speaker 2: the Bone Bat Comedy of Horrors Fest this year. It's 267 00:16:59,120 --> 00:17:00,760 Speaker 2: a yearly thing, it has it's been for a minute 268 00:17:00,800 --> 00:17:04,159 Speaker 2: this year. It's on Saturday, April fifth. It's going to 269 00:17:04,240 --> 00:17:06,920 Speaker 2: have like a full day of screenings interspersed with live 270 00:17:07,000 --> 00:17:12,320 Speaker 2: music and from what I understand, Shenanigans. But yeah, us 271 00:17:12,320 --> 00:17:14,280 Speaker 2: Sue was hoping that Annie, you might be able to 272 00:17:14,320 --> 00:17:18,159 Speaker 2: catch it on your trip. That is currently in the past, 273 00:17:18,760 --> 00:17:22,440 Speaker 2: so no, but I figured we could share it with y'all. 274 00:17:24,680 --> 00:17:31,160 Speaker 1: That sounds so fun, right, promises of Shenanigans. Comedy of Horror. 275 00:17:31,720 --> 00:17:36,680 Speaker 2: Yeah, it's like comedy horror films, and yeah, it honestly 276 00:17:36,720 --> 00:17:37,480 Speaker 2: sounds wonderful. 277 00:17:38,320 --> 00:17:38,840 Speaker 1: It does. 278 00:17:39,240 --> 00:17:42,639 Speaker 2: I have not listened to the pop culture podcast bone Bat, 279 00:17:42,800 --> 00:17:46,720 Speaker 2: but apparently it's a podcast and apparently the guys run 280 00:17:46,760 --> 00:17:47,480 Speaker 2: a great horror fest. 281 00:17:49,000 --> 00:17:54,120 Speaker 1: Wow, listeners, if you go, let us know. We are 282 00:17:54,400 --> 00:18:01,679 Speaker 1: ostensibly a food show. We love horror, pop culture tidbits. 283 00:18:01,880 --> 00:18:05,480 Speaker 1: Yeah yeah, even if we're out of touch with them. 284 00:18:05,640 --> 00:18:08,440 Speaker 1: Because I have enjoyed some of you writing in me, 285 00:18:08,680 --> 00:18:13,520 Speaker 1: like I don't know, you don't know this, but let 286 00:18:13,600 --> 00:18:17,720 Speaker 1: me explain. It's been nice. Yeah. 287 00:18:17,800 --> 00:18:20,040 Speaker 2: Yeah. The answer to why you don't know this is 288 00:18:20,080 --> 00:18:22,439 Speaker 2: because in my case, I've been reading I don't know 289 00:18:22,520 --> 00:18:26,280 Speaker 2: about like how my cells work in terms of cheesemaking. 290 00:18:26,520 --> 00:18:31,200 Speaker 2: And Annie has been rewatching Star Wars media. 291 00:18:32,440 --> 00:18:36,199 Speaker 1: And writing Star Wars fan fiction. Don't forget about that. 292 00:18:36,200 --> 00:18:37,159 Speaker 1: That's important. 293 00:18:38,359 --> 00:18:39,440 Speaker 2: I wasn't gonna out you man. 294 00:18:40,560 --> 00:18:42,479 Speaker 1: Oh I'm proud. 295 00:18:43,080 --> 00:18:44,040 Speaker 2: Heck yeah, you should be. 296 00:18:48,640 --> 00:18:54,320 Speaker 1: Well. We have a message from Amber, who wrote about 297 00:18:54,320 --> 00:18:56,320 Speaker 1: a couple of things last spring. 298 00:18:56,520 --> 00:18:59,760 Speaker 2: Yeah yeah, they Yeah. Amber wrote in last spring to 299 00:18:59,800 --> 00:19:02,520 Speaker 2: the Instagram and like I dropped the thread i'd and 300 00:19:03,119 --> 00:19:06,399 Speaker 2: sorry sorry I here we are yep, it's cool. 301 00:19:06,480 --> 00:19:10,840 Speaker 1: Yeah, yeah, we're a little behind on these things, but 302 00:19:10,880 --> 00:19:15,160 Speaker 1: we promise we're reading them. We're getting to them slowly, 303 00:19:16,320 --> 00:19:21,359 Speaker 1: but yes, y yes, Amber wrote, hello, I'm a bit late, 304 00:19:21,520 --> 00:19:24,560 Speaker 1: but just now listening to the fish Fry episode. You 305 00:19:24,600 --> 00:19:28,320 Speaker 1: guys forgot about an important side. Maybe this is just 306 00:19:28,359 --> 00:19:32,720 Speaker 1: a Central Pennsylvania thing, but stewed tomatoes is a common 307 00:19:32,840 --> 00:19:36,080 Speaker 1: side at our fish fries. Here. Nothing is better than 308 00:19:36,200 --> 00:19:40,199 Speaker 1: mac and cheese and stewed tomatoes. The stew tomatoes are 309 00:19:40,240 --> 00:19:43,640 Speaker 1: always served warm and usually have some garlic, oregano, and 310 00:19:43,800 --> 00:19:48,280 Speaker 1: or basil mixed in, going with a more Italian flavor profile. 311 00:19:49,320 --> 00:19:52,600 Speaker 1: Central Pennsylvania has some interesting food you guys should look into. 312 00:19:53,040 --> 00:19:55,680 Speaker 1: One that might be interesting for an episode on Great 313 00:19:55,720 --> 00:20:00,880 Speaker 1: Depression era foods is City Chicken. In Pittsburgh. During the Depression, 314 00:20:01,040 --> 00:20:03,919 Speaker 1: chicken was more expensive than pork and veal, so they 315 00:20:03,960 --> 00:20:07,480 Speaker 1: started making an emulation chicken drumstick by combining the two 316 00:20:07,520 --> 00:20:11,199 Speaker 1: meats and sticking it on short six inch skewers. They 317 00:20:11,200 --> 00:20:14,320 Speaker 1: would bread and fry it like a chicken drumstick. It's 318 00:20:14,359 --> 00:20:18,160 Speaker 1: super tasty. I bet it is, right? 319 00:20:19,000 --> 00:20:22,840 Speaker 2: Oh yeah, I have. 320 00:20:23,080 --> 00:20:23,320 Speaker 1: I have. 321 00:20:23,400 --> 00:20:25,560 Speaker 2: Certainly I'm like, I'm like, dulo, I need to go 322 00:20:25,640 --> 00:20:27,520 Speaker 2: to Central Pa, like right now? 323 00:20:27,880 --> 00:20:32,160 Speaker 1: Like is this me? I mean I might. 324 00:20:32,240 --> 00:20:35,200 Speaker 2: I've got friends there and like should also should I 325 00:20:35,240 --> 00:20:37,080 Speaker 2: be mad at them for never telling me about this? 326 00:20:38,760 --> 00:20:46,560 Speaker 1: Yes? Indeed, indeed that's interesting about the stewed tomatoes. There's 327 00:20:48,200 --> 00:20:51,040 Speaker 1: a restaurant I used to go to in uh Lower, 328 00:20:51,080 --> 00:20:56,640 Speaker 1: Alabama where they did that with macaroni and cheese stew tomatoes, 329 00:20:56,680 --> 00:20:59,359 Speaker 1: macaroni and cheese, and I loved it as a kid. 330 00:20:59,840 --> 00:21:02,320 Speaker 1: Almost everyone else I knew did not like it, but 331 00:21:02,440 --> 00:21:06,919 Speaker 1: I liked it. It's just very it feels very specific. 332 00:21:07,080 --> 00:21:11,720 Speaker 1: I don't know, but I liked it. It was like 333 00:21:11,800 --> 00:21:16,440 Speaker 1: the cheese. It's almost like pasta. You're getting close to that. 334 00:21:16,520 --> 00:21:19,480 Speaker 2: Mac and cheese is a pasta. Yeah, it's a pasta 335 00:21:19,520 --> 00:21:21,320 Speaker 2: and cream sauce. And if you put a tomato and 336 00:21:21,359 --> 00:21:24,160 Speaker 2: a pasta and cream like cheese sauce, then there's there's 337 00:21:24,160 --> 00:21:24,960 Speaker 2: nothing wrong with that. 338 00:21:26,040 --> 00:21:28,720 Speaker 1: I don't think. So. I would say that tomatoes were 339 00:21:28,720 --> 00:21:33,399 Speaker 1: sweeter than I would have liked in this particular case. 340 00:21:33,720 --> 00:21:38,280 Speaker 1: This sounds more savory than what I was having, which 341 00:21:38,440 --> 00:21:39,920 Speaker 1: I think I would be really too. 342 00:21:40,200 --> 00:21:45,880 Speaker 2: Right. Yeah, yeah, no, I oh no, you put something 343 00:21:45,880 --> 00:21:47,400 Speaker 2: else on the mac and cheese. I have to try 344 00:21:47,440 --> 00:21:48,440 Speaker 2: a new mac and cheese. Now. 345 00:21:50,119 --> 00:21:59,159 Speaker 1: The word always this city Chicken. I think we should 346 00:21:59,200 --> 00:21:59,760 Speaker 1: look into this. 347 00:22:00,440 --> 00:22:05,080 Speaker 2: Yeah, ad adding it to the list. Absolutely, Okay, Well, 348 00:22:05,119 --> 00:22:07,520 Speaker 2: we do still have a little bit more listen, no 349 00:22:07,600 --> 00:22:09,640 Speaker 2: mail for you. But first we've got one more quick 350 00:22:09,640 --> 00:22:21,359 Speaker 2: break for a word from our sponsors, and we're back. 351 00:22:21,400 --> 00:22:26,879 Speaker 2: Thank you sponsors. Okay, Joe wrote, Midwesterners take our corn 352 00:22:27,320 --> 00:22:30,600 Speaker 2: very seriously. It was delightful that you mentioned so many 353 00:22:30,640 --> 00:22:33,960 Speaker 2: sweet corn festivals in Illinois, because I swear every town 354 00:22:34,040 --> 00:22:37,560 Speaker 2: has their own, Lauren. You did say Hupston, right, and 355 00:22:37,680 --> 00:22:42,159 Speaker 2: their high school mascot is Jerky the corn jerker, a 356 00:22:42,359 --> 00:22:49,320 Speaker 2: term for harvesting corn. Yeah, corn jerker. This next story 357 00:22:49,400 --> 00:22:51,840 Speaker 2: is more to do with field corn, but bear with me. 358 00:22:52,520 --> 00:22:55,720 Speaker 2: The University of Illinois at Urbana Champaign is home to 359 00:22:55,880 --> 00:22:59,920 Speaker 2: the Morrow Plots, the oldest experimental crop field in the US. 360 00:23:00,600 --> 00:23:02,760 Speaker 2: It was built in eighteen forty three and is a 361 00:23:02,880 --> 00:23:06,520 Speaker 2: National Historic Landmark. There's a legend around campus that the 362 00:23:06,600 --> 00:23:10,240 Speaker 2: undergraduate Library, situated next to the Morrow Plots, was built 363 00:23:10,359 --> 00:23:13,520 Speaker 2: underground so that the shade from the building wouldn't affect 364 00:23:13,560 --> 00:23:16,840 Speaker 2: the crops, especially the corn's growth. But it's just a 365 00:23:16,920 --> 00:23:20,359 Speaker 2: legend that hasn't stopped one of the university's a cappella 366 00:23:20,440 --> 00:23:24,040 Speaker 2: groups the other guys, from creating a signature song all 367 00:23:24,080 --> 00:23:28,040 Speaker 2: about it. In the Philippines, we love sweetcorn in sweet 368 00:23:28,080 --> 00:23:32,080 Speaker 2: and savory applications. Here's a recipe for a coconut pudding 369 00:23:32,119 --> 00:23:35,119 Speaker 2: with sweet corn Maha blanca. I tried to make it 370 00:23:35,119 --> 00:23:38,280 Speaker 2: once in high school and failed miserably. Something about the 371 00:23:38,280 --> 00:23:40,919 Speaker 2: texture wasn't right. I should probably give it another try 372 00:23:41,119 --> 00:23:43,400 Speaker 2: because it is delicious. 373 00:23:45,040 --> 00:23:48,960 Speaker 1: You should, you should? Yeah, back that up. 374 00:23:49,119 --> 00:23:51,080 Speaker 2: Also, Yeah, good pudding is so good? 375 00:23:52,080 --> 00:23:59,240 Speaker 1: Yeah, I love Oh it's so fun. How many branches 376 00:24:00,200 --> 00:24:06,240 Speaker 1: these episodes go off where we're talking about like mascots 377 00:24:06,280 --> 00:24:11,240 Speaker 1: and legends and a cappella groups and recipes. 378 00:24:11,680 --> 00:24:15,119 Speaker 2: Yeah, the same in the same message. Yeah, and it 379 00:24:15,160 --> 00:24:17,760 Speaker 2: all makes perfect sense. It all ties, it's all tied 380 00:24:17,760 --> 00:24:19,760 Speaker 2: together by you know, corn. 381 00:24:22,800 --> 00:24:26,920 Speaker 1: It is. It's pretty fantastic. It's pretty fantastic. You know. 382 00:24:26,960 --> 00:24:31,080 Speaker 1: We love a good food mascot. Oh yeah, and a 383 00:24:31,119 --> 00:24:32,280 Speaker 1: food legend. 384 00:24:34,040 --> 00:24:38,360 Speaker 2: That is a particularly spectacular one. Yes, I'm really I'm 385 00:24:38,400 --> 00:24:42,600 Speaker 2: really impressed that Hoopsten in this The Year of Our 386 00:24:42,680 --> 00:24:44,320 Speaker 2: dark Lord twenty twenty four. 387 00:24:45,680 --> 00:24:50,119 Speaker 1: Twenty twenty five, Laura, Oh heck, wow, I just did that. 388 00:24:50,560 --> 00:24:54,480 Speaker 2: Yeah I did. Yeah, that Jerky the corn Jerker survives. 389 00:24:54,600 --> 00:24:58,680 Speaker 2: That's great for him or her or them. I don't 390 00:24:58,720 --> 00:25:00,480 Speaker 2: know my name is yeah, the. 391 00:25:00,520 --> 00:25:10,840 Speaker 1: Name is Startling. Impressive. 392 00:25:11,560 --> 00:25:17,399 Speaker 2: Yeah. Also, continuing my pronunciation woes this episode, I just 393 00:25:17,480 --> 00:25:19,760 Speaker 2: had to look up exactly how I said houpstin the 394 00:25:19,840 --> 00:25:20,520 Speaker 2: first time. 395 00:25:21,240 --> 00:25:26,959 Speaker 1: So here we are. Yeah, we try, we try, do 396 00:25:27,240 --> 00:25:30,399 Speaker 1: we always try. We do a lot of episodes, and 397 00:25:31,160 --> 00:25:35,359 Speaker 1: those pronunciations, they they're the first to go. 398 00:25:35,520 --> 00:25:38,160 Speaker 2: Oh yeah, if I don't write it down, I will 399 00:25:38,200 --> 00:25:43,040 Speaker 2: forget it in between pressing play on a pronouncer and 400 00:25:43,200 --> 00:25:47,280 Speaker 2: coming back to my outline and trying to say it again. 401 00:25:50,119 --> 00:25:58,240 Speaker 1: Yes, Well, the woes of podcasters. And this brings us 402 00:25:58,720 --> 00:26:04,080 Speaker 1: to another message that has corn in it starts prn 403 00:26:04,200 --> 00:26:08,919 Speaker 1: Yes sure, starts with corn. Uric wrote sweet corn is 404 00:26:08,960 --> 00:26:12,040 Speaker 1: a great summer vegetable. I think there was something off 405 00:26:12,080 --> 00:26:14,280 Speaker 1: the summer with the crops, as they were definitely not 406 00:26:14,400 --> 00:26:17,200 Speaker 1: the same as they had been in previous years. The 407 00:26:17,240 --> 00:26:20,840 Speaker 1: weather definitely plays a factor in how it turns out. 408 00:26:21,080 --> 00:26:23,720 Speaker 1: We buy from two local farms and both of them 409 00:26:23,880 --> 00:26:26,639 Speaker 1: just had an issue. It is not that the corn 410 00:26:26,840 --> 00:26:30,520 Speaker 1: was bad, it just did not hit the previous levels. 411 00:26:31,640 --> 00:26:33,879 Speaker 1: Grilling is one of my favorite ways to cook it. 412 00:26:34,440 --> 00:26:37,879 Speaker 1: Getting some of the kernel's charred definitely adds another layer. 413 00:26:38,640 --> 00:26:41,840 Speaker 1: Take that and make it into a lote and look out. 414 00:26:42,760 --> 00:26:45,960 Speaker 1: I know Annie is not big on mayo, but do 415 00:26:46,119 --> 00:26:50,120 Speaker 1: this with a Japanese made cepi and add a splash 416 00:26:50,119 --> 00:26:53,639 Speaker 1: of buttermilk, a few dashes of Worcester sauce, some chili 417 00:26:53,640 --> 00:26:58,159 Speaker 1: powder and lime coat that, and then add kotilla and enjoy. 418 00:26:59,119 --> 00:27:01,800 Speaker 1: I also find that if you are making veggie tacos 419 00:27:01,880 --> 00:27:05,080 Speaker 1: or burritos, get Colonel's charred up on a grill or 420 00:27:05,080 --> 00:27:08,199 Speaker 1: in a cast iron skillet and add them for some 421 00:27:08,359 --> 00:27:15,639 Speaker 1: extra flavor. Pumpkin smash was great. We really want the 422 00:27:15,760 --> 00:27:20,800 Speaker 1: two of you really singing it. That would be truly awesome. 423 00:27:21,119 --> 00:27:24,240 Speaker 1: Please please please record it for us. No no, no, No. 424 00:27:27,920 --> 00:27:31,280 Speaker 1: Beefs trogan Off is what I would call a comfort dish. 425 00:27:31,800 --> 00:27:34,080 Speaker 1: It was a treat growing up. Both my dad and 426 00:27:34,080 --> 00:27:37,520 Speaker 1: myself wanted it on our birthdays. I think I am 427 00:27:37,600 --> 00:27:40,760 Speaker 1: somewhat of an outlier since I enjoyed mushrooms and onions 428 00:27:40,800 --> 00:27:43,199 Speaker 1: as a kid. I know a lot of my friends 429 00:27:43,240 --> 00:27:45,840 Speaker 1: did not really start to like them until they were older. 430 00:27:46,359 --> 00:27:50,439 Speaker 1: I guess I've always enjoyed flavor bombs. I never really 431 00:27:50,480 --> 00:27:53,719 Speaker 1: realized there were so many variations on it, but it 432 00:27:53,760 --> 00:27:57,760 Speaker 1: makes sense. We always just did the Betty Crocker cookbook 433 00:27:57,840 --> 00:28:04,720 Speaker 1: version the Chili Front. I do understand why people don't 434 00:28:04,800 --> 00:28:08,119 Speaker 1: like Cincinnati style chili. No hate on people who have 435 00:28:08,160 --> 00:28:10,520 Speaker 1: tried it and said it is not for them. I 436 00:28:10,560 --> 00:28:12,959 Speaker 1: also tend to agree with Annie that chili is a 437 00:28:13,040 --> 00:28:18,000 Speaker 1: separate category. We've seen chili in all forms, from very 438 00:28:18,040 --> 00:28:21,879 Speaker 1: soup like to super thick stew, so we should classify 439 00:28:21,920 --> 00:28:25,359 Speaker 1: it as a separate category. It really is one of 440 00:28:25,400 --> 00:28:28,040 Speaker 1: those foods where people have very strong opinions on what 441 00:28:28,320 --> 00:28:32,720 Speaker 1: is and what isn't chili. And travel to different areas 442 00:28:32,760 --> 00:28:36,520 Speaker 1: of the country and see what people call chili, talk 443 00:28:36,600 --> 00:28:40,640 Speaker 1: about opinions. If someone offers me their version of chili, 444 00:28:40,800 --> 00:28:43,080 Speaker 1: I'll try it. The sharing of food is such a 445 00:28:43,080 --> 00:28:46,160 Speaker 1: wonderful thing, and it always is lovely to see what 446 00:28:46,240 --> 00:28:53,600 Speaker 1: people enjoy. Okay, I absolutely love prosecco. Yes, champagne is nice, 447 00:28:53,720 --> 00:28:56,479 Speaker 1: but I will gladly take a glass of prosecco over that. 448 00:28:57,160 --> 00:28:59,360 Speaker 1: There are so many good ones out there, and the 449 00:28:59,360 --> 00:29:02,640 Speaker 1: price point is usually pretty good. You can really get 450 00:29:02,680 --> 00:29:05,960 Speaker 1: good bottles at a reasonable price. A Bellini sounds so 451 00:29:06,560 --> 00:29:11,280 Speaker 1: good right now. I'll also gi you take a mimosa 452 00:29:11,480 --> 00:29:15,680 Speaker 1: made with prosecco. My personal favorites are Cupcake, La Marca, 453 00:29:16,040 --> 00:29:20,560 Speaker 1: and Minetto. These usually end up around fifteen to twenty 454 00:29:20,600 --> 00:29:24,160 Speaker 1: dollars a bottle around here. The number of different drinks 455 00:29:24,200 --> 00:29:26,760 Speaker 1: you can make with prosecco is another selling point for me. 456 00:29:27,320 --> 00:29:30,640 Speaker 1: It really seems like the most versatile sparkling wine to 457 00:29:30,800 --> 00:29:33,480 Speaker 1: use her things. Hearing about how it is made is 458 00:29:33,520 --> 00:29:37,360 Speaker 1: always interesting as well. Let us raise a glass or 459 00:29:37,400 --> 00:29:40,480 Speaker 1: two this season and look forward to what else you 460 00:29:40,520 --> 00:29:44,200 Speaker 1: are going to bring us, also thinking we'll need several 461 00:29:44,240 --> 00:29:49,760 Speaker 1: cases on hand for the feast, the feast which is. 462 00:29:49,720 --> 00:29:54,640 Speaker 2: Growing more and more wild, wild and unwieldy. 463 00:29:55,080 --> 00:29:59,840 Speaker 1: Yeah, I love it. I can't wait. Thank you for 464 00:30:00,160 --> 00:30:04,160 Speaker 1: on my side about this chili thing. Okay, several of 465 00:30:04,160 --> 00:30:05,800 Speaker 1: you have written in. 466 00:30:05,600 --> 00:30:14,240 Speaker 2: Yes, yeah, I stand by saying that it's a stew, 467 00:30:14,600 --> 00:30:20,120 Speaker 2: and I think that a stew is a wide category. 468 00:30:20,320 --> 00:30:23,960 Speaker 2: But but if you wanna yeah, I mean like, I'm 469 00:30:23,960 --> 00:30:27,480 Speaker 2: willing to entertain the argument that chili is chilly. 470 00:30:30,160 --> 00:30:34,920 Speaker 1: I feel like you're like in the Iron Throne Game 471 00:30:34,960 --> 00:30:37,920 Speaker 1: of Thrones, and I I'm coming in and I'm like, listen, 472 00:30:37,920 --> 00:30:43,240 Speaker 1: you gotta hear my argument. I promise you Chili is 473 00:30:43,280 --> 00:30:44,000 Speaker 1: a different thing. 474 00:30:46,760 --> 00:30:49,160 Speaker 2: I don't mean to be too officious, but I mean, 475 00:30:49,440 --> 00:30:54,960 Speaker 2: you know, I'm just you know, Yeah. 476 00:30:56,280 --> 00:31:06,760 Speaker 1: I'll fa I have an argument. I'm willing to present it. H. Yes, 477 00:31:06,800 --> 00:31:09,480 Speaker 1: you're absolutely right about grilling corn. 478 00:31:11,200 --> 00:31:14,880 Speaker 2: Earnestly pretty much the best way. Yeah, that's it. Yeah, 479 00:31:15,120 --> 00:31:18,840 Speaker 2: nothing more to say. That's just the best to do. Yeah, 480 00:31:18,880 --> 00:31:21,080 Speaker 2: we're not we're not going to sing. We're probably I 481 00:31:21,120 --> 00:31:21,720 Speaker 2: don't see. 482 00:31:21,720 --> 00:31:21,960 Speaker 1: Okay. 483 00:31:22,000 --> 00:31:23,760 Speaker 2: The thing is is that I don't think you think 484 00:31:23,800 --> 00:31:28,680 Speaker 2: that you want that. Yeah, I think that the result 485 00:31:28,960 --> 00:31:34,040 Speaker 2: would would be less of what you want. 486 00:31:34,720 --> 00:31:41,520 Speaker 1: Yeah, and I feel like you're really genuine soul in 487 00:31:41,680 --> 00:31:46,040 Speaker 1: asking this. I'm gonna tell you. Normally I would say 488 00:31:46,480 --> 00:31:51,400 Speaker 1: you're trying to embarrass me, but I think you're you 489 00:31:51,840 --> 00:31:55,920 Speaker 1: think it will be more than it is. Uh. But 490 00:31:56,320 --> 00:32:02,200 Speaker 1: I know I have fun at karaoke, but I'm not 491 00:32:02,240 --> 00:32:04,200 Speaker 1: good at it. That's what I always say. 492 00:32:04,760 --> 00:32:09,080 Speaker 2: Yeah, both of us have melodious speaking voices. 493 00:32:09,520 --> 00:32:11,840 Speaker 1: Yeah, but melodios we are. 494 00:32:12,160 --> 00:32:18,720 Speaker 2: We are not singing professionals at a similar level. 495 00:32:18,520 --> 00:32:21,280 Speaker 1: Not even close. No, I won't speak for you, but 496 00:32:21,320 --> 00:32:22,280 Speaker 1: I will say for me. 497 00:32:23,240 --> 00:32:31,040 Speaker 2: No, never a day of training in my life I 498 00:32:31,080 --> 00:32:33,560 Speaker 2: thought I was good for a little bit when I 499 00:32:33,600 --> 00:32:35,960 Speaker 2: was a kid and I was sorely mistaken. 500 00:32:38,960 --> 00:32:43,200 Speaker 1: That's all right. I still have fun, that's what matters. Yes, 501 00:32:43,880 --> 00:32:48,320 Speaker 1: Beef's strogan Off. I have had such a craving since 502 00:32:48,320 --> 00:32:50,640 Speaker 1: we did that episode. Still, I haven't been able to 503 00:32:50,800 --> 00:32:54,760 Speaker 1: find I tried to make it and it didn't work out. 504 00:32:54,920 --> 00:32:59,120 Speaker 1: Something went wrong, man, But I want it desperately. 505 00:32:59,480 --> 00:33:01,720 Speaker 2: Yeah. Yeah, I think that's something I'm gonna have to 506 00:33:01,720 --> 00:33:05,959 Speaker 2: make for myself as well. But yeah, and yes, always 507 00:33:05,960 --> 00:33:10,200 Speaker 2: prosecco or not always, but you know, I mean a 508 00:33:10,240 --> 00:33:12,760 Speaker 2: handle prosecco is is it sometimes food? 509 00:33:12,920 --> 00:33:16,880 Speaker 1: Yeah, it's one you like to show up with at parties. 510 00:33:16,920 --> 00:33:17,360 Speaker 1: I like that. 511 00:33:17,560 --> 00:33:18,080 Speaker 2: Yeah. 512 00:33:18,120 --> 00:33:26,960 Speaker 1: Absolutely, it's festive, it is, it's fun, it's bright. Yeah. 513 00:33:27,040 --> 00:33:32,880 Speaker 2: Well, this brings us to our final message. This one 514 00:33:33,000 --> 00:33:37,880 Speaker 2: is from the Twitter, and Mike wrote, thanks for the 515 00:33:37,880 --> 00:33:40,400 Speaker 2: Stroganoff episode. It might have to be a dinner in 516 00:33:40,400 --> 00:33:45,280 Speaker 2: the coming nights being present at enough New Mexico, Texas 517 00:33:45,280 --> 00:33:51,000 Speaker 2: culinary Border battles. Soup is the preferred derogatory term in 518 00:33:51,120 --> 00:34:07,280 Speaker 2: referring to the other's chili concoction. Yours truly Arizona And 519 00:34:07,320 --> 00:34:09,280 Speaker 2: he's like, oh, that got spicy. 520 00:34:09,120 --> 00:34:20,239 Speaker 1: Like I did, because I like you're from Arizone, Like, oh, 521 00:34:19,440 --> 00:34:21,040 Speaker 1: I know, what's a. 522 00:34:23,880 --> 00:34:28,320 Speaker 2: Wow? Opinions? People have opinions about chili. 523 00:34:28,960 --> 00:34:32,480 Speaker 1: I'm going to have to take this into account. I'm 524 00:34:32,520 --> 00:34:36,920 Speaker 1: open to changing my mind. I'm also ready to argue, 525 00:34:37,320 --> 00:34:41,400 Speaker 1: so I don't know we're gonna have to do. I 526 00:34:41,440 --> 00:34:48,040 Speaker 1: would love to do listeners right in with your chili opinions. 527 00:34:49,280 --> 00:34:51,959 Speaker 2: Yeah, like like what like what is a chili to you? 528 00:34:52,200 --> 00:34:54,200 Speaker 2: Like someone says the word chili? What do you hope 529 00:34:54,320 --> 00:34:55,080 Speaker 2: is about to happen? 530 00:34:55,920 --> 00:34:58,240 Speaker 1: Yeah? 531 00:34:58,320 --> 00:35:00,560 Speaker 2: Like, you don't have to give away your recipe secrets. 532 00:35:00,640 --> 00:35:03,880 Speaker 2: It's that's okay. We you know, or if you do 533 00:35:04,000 --> 00:35:06,080 Speaker 2: when you don't want us to say them out loud 534 00:35:06,160 --> 00:35:09,360 Speaker 2: on air, we won't do that, but you know you can. 535 00:35:09,840 --> 00:35:11,919 Speaker 2: You can trust us, You can trust us. 536 00:35:15,440 --> 00:35:18,200 Speaker 1: She says it with doubt, but it's true. Just put 537 00:35:18,239 --> 00:35:21,799 Speaker 1: it in the message, don't read on air. Yes, don't 538 00:35:21,840 --> 00:35:22,760 Speaker 1: want us to show. 539 00:35:22,640 --> 00:35:25,440 Speaker 2: Always always always yeah yeah, always, feel free to do that. 540 00:35:26,280 --> 00:35:30,160 Speaker 2: But thank you to everyone as always, Oh my goodness 541 00:35:30,200 --> 00:35:34,359 Speaker 2: so much who does write in and allows us to 542 00:35:34,400 --> 00:35:37,440 Speaker 2: share your wonderful stories with everybody else. 543 00:35:38,520 --> 00:35:41,319 Speaker 1: Yes, thank you, thank you, thank you so much. These 544 00:35:41,360 --> 00:35:44,399 Speaker 1: are always so fun and we love hearing from you 545 00:35:44,440 --> 00:35:48,120 Speaker 1: and then hearing you react to each other. It's great. 546 00:35:49,040 --> 00:35:53,200 Speaker 1: It's so good. So if you would like to email us, 547 00:35:53,239 --> 00:35:56,240 Speaker 1: you can. Our email is Hello at savorpod dot com. 548 00:35:56,320 --> 00:35:59,000 Speaker 2: We're also on social media. You can find us on 549 00:35:59,640 --> 00:36:04,040 Speaker 2: more Blue Sky now than Twitter, also Facebook and Instagram 550 00:36:04,120 --> 00:36:06,239 Speaker 2: at saver Pod and we do hope to hear from you. 551 00:36:06,560 --> 00:36:10,160 Speaker 2: Save is a production of iHeartRadio. For more podcasts from iHeartRadio, 552 00:36:10,239 --> 00:36:13,520 Speaker 2: you can visit the iHeartRadio app, Apple Podcasts, or wherever 553 00:36:13,560 --> 00:36:16,319 Speaker 2: you listen to your favorite shows. Thanks as always to 554 00:36:16,320 --> 00:36:19,480 Speaker 2: our super producers Dylan Fagan and Andrew Howard. Thanks to 555 00:36:19,520 --> 00:36:21,040 Speaker 2: you for listening, and we hope that lots of more 556 00:36:21,040 --> 00:36:30,160 Speaker 2: good things are coming your way.