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Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annie Reese.

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Speaker 2: And I'm Lauren Vogelbaum, and today we have an episode

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Speaker 2: for you about shure ups.

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Speaker 1: Yes, oh, this episode, it's a really good.

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Speaker 2: One, Lauren warned me. Sorry, I'm sorry, dude.

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Speaker 1: Yep, it gave me a tension. I will say.

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Speaker 2: It's one of those ones where the history is difficult

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Speaker 2: to unravel.

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Speaker 1: It is, but I do like how many people were

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Speaker 1: writing about it. If I you know, maybe our Saber

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Speaker 1: special should just be our anniversary special, should just be

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Speaker 1: behind the scenes complaining. If I had to like put

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Speaker 1: into categories, there are certain types of topics that do

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Speaker 1: give me headaches or pain. Again, never don't want to

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Speaker 1: use that to not talk about a thing. But one

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Speaker 1: is I can't find anything on it. Two is, I

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Speaker 1: can find a lot of stuff on it, but none

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Speaker 1: of it matches. I can find stuff on it, but

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Speaker 1: it's so big and so intense in terms of who

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Speaker 1: people's theories and what they believe. And you know, if

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Speaker 1: you're talking about a fried dough, you're talking about a

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Speaker 1: huge history. Those would be my big three categories of stressful. Yes,

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Speaker 1: but again, never want to use the not to talk

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Speaker 1: about a thing. And I actually really enjoyed doing this research,

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Speaker 1: as painful as it was at some points, because it

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Speaker 1: kind of felt like I at the end, I'd solved

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Speaker 1: a puzzle piece of mind my head, like not the

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Speaker 1: whole piece of Churo's in the history of time, but

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Speaker 1: I had in my head. I was like, Okay, I

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Speaker 1: get this, I get this.

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Speaker 2: Yeah, yeah, right, Well, I'm okay, I'm glad that you

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Speaker 2: found some Chiro's closure.

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Speaker 1: I did. It actually reminded me of a very profound

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Speaker 1: experience I had when I was a kid, where I

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Speaker 1: had this math problem that I couldn't solve, and I

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Speaker 1: was determined to solve it, and I was filled with

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Speaker 1: anger at the tears, I was outraged. But then I

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Speaker 1: solved it, and I was like, I'm glad I put

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Speaker 1: the work in to do it. You know, again, I

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Speaker 1: have not really solved anything with truros, but I feel

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Speaker 1: like I was able to piece together something. Yeah, but yeah,

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Speaker 1: was there any particular reason this was on your mind?

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Speaker 1: Was there?

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Speaker 2: Oh? I have no idea. Nope, Okay, I perhaps I

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Speaker 2: was doing the thing where I was like, oh, well,

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Speaker 2: we haven't talked about something from Central to South America

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Speaker 2: for a minute, and we haven't talked about like a

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Speaker 2: bread product for a minute, So what are some things

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Speaker 2: we could talk about? And I was like, oh, turos

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Speaker 2: is a mess.

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Speaker 1: Let go there. Oh yeah, I love a good truro.

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Speaker 1: Oh yeah, but I it's not. I'm just not a

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Speaker 1: dessert person regularly, but I do love a good truro.

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Speaker 1: But I have so many friends where this is their thing.

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Speaker 1: This is their thing. Friend of the show, friend of

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Speaker 1: us in real life. Samantha from Stuff I've Never told you,

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Speaker 1: my co host over there. She and I went on

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Speaker 1: a journey to Universal, the theme park in Los Angeles. Yeah,

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Speaker 1: it's in Los Angeles. Disney's in Anaheim, which is why

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Speaker 1: I got confused. Anyway, she hates haunted houses, which is

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Speaker 1: why I was there and why she came. But she

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Speaker 1: was like, I will come if we get churros. And

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Speaker 1: I know this is a hot button issue.

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Speaker 2: I love that.

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Speaker 1: Yes, yes, and we got that was the first thing

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Speaker 1: we did when we got in there.

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Speaker 2: Yep.

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Speaker 1: I know this is a hot button issue and we

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Speaker 1: will return to it. I also have a friend who

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Speaker 1: regularly will just be like, let's go to Taco Bell

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Speaker 1: and he gets the churros there huh also a hot

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Speaker 1: button issue. Sure, yeah, but that's his thing, that's his thing.

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Speaker 1: He loves them. He's always asking where he can get

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Speaker 1: chios everywhere we go.

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Speaker 2: Ros, I mean fried dough is great.

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Speaker 1: Yes, easy to move around with as well, that's great. Yeah. Yeah, uh.

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Speaker 1: You can see our episodes on doughnuts, hot chocolate, chocolate,

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Speaker 1: any other dough based items. Surprisingly, maybe even Tamalay's sure.

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Speaker 2: Yeah, science wise, like like Jeta Nyochi bagels, French fries.

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Speaker 1: Yeah. Perhaps you're already seeing the issue listeners of why

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Speaker 1: this was a hard one so good. This brings us

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Speaker 1: to our question, cheers, what are they? Well, churros can

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Speaker 1: be a number of slightly different things, but you're basically

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Speaker 1: looking at a skinnyish stick or loop or bite of

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Speaker 1: a light, crispy, chewy fried dough, maybe a little thicker

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Speaker 1: than your thumb, depending on your thumb. You know, often

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Speaker 1: ridged long ways on the exterior, and those ridges are

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Speaker 1: because a churro is made by piping a moist dough

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Speaker 1: through a star shipped tip into hot oil. In many traditions,

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Speaker 1: the dough is relatively plain and they're sweetened a little

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Speaker 1: bit with like a dusting of crunchy crystalized sugar or

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Speaker 1: maybe cool powdered sugar, maybe a little bit of cinnamon

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Speaker 1: in there, and served still hot as a snack or

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Speaker 1: breakfasted off and alongside hot coffee or chocolate. But they

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Speaker 1: can also be filled or dipped in any number of

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Speaker 1: sweet or even savory sauces and have become a popular

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Speaker 1: street food. Recipes can vary and people enjoy arguing about them.

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Speaker 1: But man, they're a heck and donut, y'all. It's a

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Speaker 1: very airy, warm donut with a very satisfying texture that

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Speaker 1: that little crunch and then sort of like a melting

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Speaker 1: kind of chew. It's like a psychological cross between a

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Speaker 1: waffle and a French fry. A churro is just one

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Speaker 1: of the simple pleasures of being an earthling, Like sometimes

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Speaker 1: you get to eat fried dough. That's a good time.

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Speaker 2: Yeah, it doesn't make up for everything, but you know,

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Speaker 2: it's it's pretty nice.

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Speaker 1: It's a pretty good perk, right all right.

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Speaker 2: Pastries like chios are kind of like poems because you're

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Speaker 2: dealing with very few ingredients, so the way that you

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Speaker 2: handle them really counts okay, because at its most direct

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Speaker 2: a chiro is just flour and water, maybe a pinch

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Speaker 2: of salt or sugar in there. The alchemy that turns

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Speaker 2: that from that into something so delicious is the cooking process,

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Speaker 2: which is a two step process. First, you bring water

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Speaker 2: just to a boil, and then you add an equal

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Speaker 2: amount of flour and stir it in with vigor until

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Speaker 2: it forms a dough. What this is doing is hydrating

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Speaker 2: the flour through gelatinization, taking the starches in the flour

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Speaker 2: from being like stiff and gritty to nice and puffy

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Speaker 2: and chewy. And this happens to some starch molecules when

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Speaker 2: you apply heat and water. Okay, so some starch molecules

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Speaker 2: tend to these tight chains, and when you apply heat,

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Speaker 2: the bonds between those molecules start to weaken. And if

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Speaker 2: you've also introduced water molecules into the mix, the starches

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Speaker 2: will glom on to those water molecules, so that the

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Speaker 2: whole matrix of starch swells up and then sort of

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Speaker 2: sets into this new puffy form. In the case of chiros,

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Speaker 2: it's a loose enough form that you'll be able to

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Speaker 2: kind of scoop it into either a pastry bag or

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Speaker 2: a device called a shoretra which is sort of like

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Speaker 2: a sort of like a large syringe, except instead of

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Speaker 2: a tube with a needle nose at the end, it

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Speaker 2: has a pastry nozzle that you push the batter through

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Speaker 2: with a plunger. If you've never seen a pastry nozzle,

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Speaker 2: it's just a piece of plastic or metal with a

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Speaker 2: shape cut into it so that if you push stuff

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Speaker 2: through it, like frosting or dough, it'll have that shape

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Speaker 2: like Plato, but more edible. Yeah, for churros, the shape

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Speaker 2: is traditionally a six point Edi star to give you

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Speaker 2: those long ridges. So yeah, you can pipe your dough

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Speaker 2: out onto a flowered surface to weight or directly into

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Speaker 2: hot oil. And deep frying is a cool process, not literally, sorry,

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Speaker 2: because you've got this tremendous heat at the surface of

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Speaker 2: the object that you're frying from more or less direct

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Speaker 2: contact with the hot oil. But that oil isn't penetrating

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Speaker 2: very far into the object, especially not when the surface

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Speaker 2: has these like semi firm links of gelatinized starch, and

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Speaker 2: also when steam is escaping. As the water inside the

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Speaker 2: object heats up and evaporates, it creates a sort of

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Speaker 2: protective barrier around the object. You can also see our

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Speaker 2: fried chicken episode anyway. So yeah, it's going to create

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Speaker 2: this like crunchy crust at the surface, which will turn

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Speaker 2: golden brown and tasty thanks to the mayar reaction. But

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Speaker 2: then the interior is going to steam cook, puffing up

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Speaker 2: as the water molecules in the dough evaporate out and

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Speaker 2: leave tiny pockets of air where they used to be

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Speaker 2: in that gelatinized matrix. And the shape of churros matters

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Speaker 2: here beyond just being pretty, because that star shape gives

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Speaker 2: the dough a lot of surface area to interact with

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Speaker 2: the fry oil, and thus a lot of places for

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Speaker 2: the steam to escape. If not enough steam escapes from

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Speaker 2: a cooking churro, the pressure can build up inside of

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Speaker 2: it and it can explode, either in the oil or

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Speaker 2: after you pull it out. There are accounts of this online.

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Speaker 2: A deep frying is terrifying folks. Here we are.

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Speaker 1: See our video we boasted on us trying to fry chicken.

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Speaker 1: Oh no, I think we both screamed at one point.

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Speaker 1: I think we did. I think we did. Yeah, we're

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Speaker 1: not really a cooking show. We say, we're not a

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Speaker 1: cooking shell. This is what we need.

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Speaker 2: Nope, Oh, heck, okay, any anyway, hurts should be ready

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Speaker 2: in just a few minutes in the oil. If you

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Speaker 2: have your oil temperature in your cooking time right, the

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Speaker 2: dough won't actually soak up that much of the oil

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Speaker 2: by the time it's cooked through, so they don't tend

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Speaker 2: to be that greasy. Uh. But yeah, that's just like

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Speaker 2: the most basic format of a churro. Summer recipes call

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Speaker 2: for a more complex dough involving oil or melted butter

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Speaker 2: and or egg and or a chemical leavener like baking powder.

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Speaker 2: I've seen corn flour in the mix. I've seen like

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Speaker 2: a decent bit of sugar used in there, or other

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Speaker 2: flavorings like vanilla, and you know, it all depends on

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Speaker 2: what you're looking for in your finished churro. Oil or

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Speaker 2: butter will make the dough a little richer and softer.

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Speaker 2: Egg or baking powder are leavening agents that help create

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Speaker 2: like a lighter puff to the doe. So egg and

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Speaker 2: butter both provide flavor and protein for the Maillard reaction.

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Speaker 2: Sugar provides flavor and can add some crunch and caramelization

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Speaker 2: to the outer crust. Typically, what you're looking to do

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Speaker 2: is keep your proportion of liquids to flour about equal,

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Speaker 2: so if you add eggs or fats or sugar, you'll

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Speaker 2: probably want to subtract some water. But the internet has

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Speaker 2: a lot of recipes and advice, including how to not

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Speaker 2: make your chiros explode. So yeah, yeah, but yeah. Your

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Speaker 2: finished chiero can be anywhere from very like direct and

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Speaker 2: crispy chewy, to a little bit creamy and custardy in

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Speaker 2: the center to downright bruddy with a crunchy crust. You

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Speaker 2: can also pipe them full of whatever filling you'd like

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Speaker 2: while they're still hot and malleable. In different places, you

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Speaker 2: might find chiros filled with or alongside a dip of

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Speaker 2: a dulte de leche or chocolate or cream, or kaheta

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Speaker 2: or fruit jam, but the possibilities are endless.

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Speaker 1: I don't know.

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Speaker 2: Macha schiros with prickly pear jelly. They're mass produced versions

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Speaker 2: that have I don't know, bits of Oreo cookie pieces

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Speaker 2: and they're filled with Oreo cream. That sounds horrifying. You

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Speaker 2: can mix your cinnamon sugar with chili powder for a

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Speaker 2: spicy kick. You can make savory chiros dusted with a

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Speaker 2: spice blend and served with Queso. I don't know, Okay, yeah,

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Speaker 2: humans we get up to things. In Spain and Mexico

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Speaker 2: and other places where they're very popular, you can find

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Speaker 2: carts or stalls and even permanent cafes called charadillas that

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Speaker 2: specialize in making them, often serving them with hot chocolate

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Speaker 2: or coffee, or just in like a paper bag or cone,

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Speaker 2: as a go to snack at festivals. Also, as with

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Speaker 2: many popular desserts or desserts that have like grown global popularity,

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Speaker 2: chiro is a flavor. Now you can buy chero flavored

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Speaker 2: oils from from foods food service companies that recommend using

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Speaker 2: things like cherro flavored dry rub or macaroni and cheese.

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Speaker 1: I don't think.

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Speaker 2: I want your body, No, there's a food product like

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Speaker 2: creating a recipe. I like where you were going.

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Speaker 1: Though, It's like what are we doing here?

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Speaker 2: I mean, like I said, people get up to things, But.

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Speaker 1: Why are we trying to make ourselves for edible either?

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Speaker 2: I mean, there's a there's a proud history of bath

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Speaker 2: and bodyworks era stuff of like all kinds of dessert flavored.

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Speaker 2: They don't usually taste good though, which is probably a

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Speaker 2: good thing.

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Speaker 1: A proud history. Indeed, well, I guess speaking.

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Speaker 2: Of what about the nutrition, I like the number of

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Speaker 2: times that cannibalism comes up in are what about the

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Speaker 2: nutrition section? I feel like that really really says something

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Speaker 2: about us, and y'all you're still listening. It depends on

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Speaker 2: how you make your cheeros, perhaps obviously, but like donuts

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Speaker 2: are a treat, treats are nice.

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Speaker 1: Yeah, yes, yes, indeed, uh well, we do have some

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Speaker 1: numbers for you.

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Speaker 2: Yes. At one famous chocolatria that is like like a

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Speaker 2: chocolate cafe in Madrid called Sanganez, they go through some

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Speaker 2: eighty thousand chiros every twenty four hours.

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Speaker 1: Wow.

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Speaker 2: Wow hoofta, yeah, yep, uh to kind of this all right,

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Speaker 2: there's a couple numbers in here, but this tickled me

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Speaker 2: because it kind of demonstrates the way that churos have

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Speaker 2: become like part of the zeitgeist.

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Speaker 1: So like, okay, there's.

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Speaker 2: A snack producer for mostly the restaurant industry called Jay

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Speaker 2: and J Snack Foods. They launched churros dot Com the

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Speaker 2: website circa twenty nineteen, and at that time they reported

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Speaker 2: one hundred and twenty five percent increase of the appearance

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Speaker 2: of churros on dessert menus in the United States over

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Speaker 2: the past decade, and they furthermore reported that forty four

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Speaker 2: percent of Americans polled so that they love churos. It

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Speaker 2: was in all caps. I'm not sure how else to

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Speaker 2: get that across.

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Speaker 1: Right on audio. Yeah.

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Speaker 2: One of one of the things in one of their

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Speaker 2: press releases said, and for health conscious consumers, Jay and

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Speaker 2: Jay's Tiopepees fifty one percent whole grain chios are perfect

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Speaker 2: and they're designed to specially meet school lunch requirements.

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Speaker 1: Great for kids.

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Speaker 2: Hmm.

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Speaker 1: The mind of a food podcaster is immediately like, now

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Speaker 1: I want to talk about these school lunch requirements.

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Speaker 2: Oh, oh absolutely. I feel like it probably has to

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Speaker 2: do with like peanuts safe, like like another allergen A

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Speaker 2: I got you. Yeah, okay, Although I haven't had school

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Speaker 2: lunches is a broad topic that we've had on our

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Speaker 2: list for heck, and ever, a lot of lot of

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Speaker 2: interesting things going on in various places around the world.

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Speaker 1: With that, Oh yes, listeners right in school lunches in

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Speaker 1: other countries.

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Speaker 2: Oh yeah, yeah. If you grew up, if you have

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Speaker 2: a kid whose school age either here or wherever, school

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Speaker 2: lunches are fascinating to me.

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Speaker 1: Yes, I can certainly say. In my school, tuos were

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Speaker 1: never an offering. I wish that they had been.

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Speaker 2: Your your Your parents also weren't giving you cheiros to

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Speaker 2: take to school.

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Speaker 1: No, I would eat like an apple and a piece

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Speaker 1: of buffalo chicken. I was a strange child. I can't imagine. Yeah,

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Speaker 1: of course not, of course not. Well, the history of

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Speaker 1: the true is quite strange itself.

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Speaker 2: It is it is, uh and we are going to

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Speaker 2: get into that as soon as we get back from

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Speaker 2: a quick break. For a word from our sponsors.

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Speaker 1: And we're back. Thank you, sponsors, Yes, thank you. Okay,

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Speaker 1: So again, fried dough in itself is old. It's old olds.

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Speaker 1: This episode, I tried my best. The timeline is a

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Speaker 1: bit twisty journey, but we're gonna We're gonna get through it.

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Speaker 1: We're gonna get through it.

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Speaker 2: Absolutely, absolutely you got this.

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Speaker 1: Yes, thank you. Yeah. As always, listeners, if you have

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Speaker 1: any thoughts, resources recipes not really related to history, but

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Speaker 1: hey could be often are, please let us know. But okay,

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Speaker 1: as with many of the popular food items that we

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Speaker 1: talked about on the show, people like to fight or

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Speaker 1: even just speculate about the origins and the ownership chures.

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Speaker 1: Not different and it really depends on how you define

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Speaker 1: a churo. For instance, some like to trace the chiro

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Speaker 1: back to the Epicuus out of ancient Rome circle first

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Speaker 1: century CE, which contained a recipe for essentially a water

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Speaker 1: and flower fritter. Others point to similar recipes from ancient

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Speaker 1: Greece that were older, while some suggest that they originated

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Speaker 1: in the Mediterranean Basin, where fritters like this have been

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Speaker 1: around even earlier than all of that. Others still point

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Speaker 1: to the Yo Tiao, a fried breakfast patry from China,

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Speaker 1: which records indicate was invented in the twelfth century, though

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Speaker 1: it likely evolved from fritters that existed earlyer than that.

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Speaker 1: That's part of the problem. Yeah, yeah, yes. The theory

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Speaker 1: goes that Portuguese sailors were introduced to these Chinese doughnuts

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Speaker 1: in the sixteenth century and brought them back to Europe,

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Speaker 1: where they evolved into the chiro, although some people say

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Speaker 1: where they like lied and said we created this and

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Speaker 1: this is true. Yep. So a part of the reason

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Speaker 1: people think this is that Spain's pura, which is sort

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Speaker 1: of a bigger churo.

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Speaker 2: Kind of bigger puffy here.

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Speaker 1: Yeah, yeah, it's puffier that's a better word. Is very

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Speaker 1: very similar to the yotio before you yell at me,

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Speaker 1: though while some do suggest that to revolve from the yoto,

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Speaker 1: this is just the theory, like some argue that it

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Speaker 1: might be more of a case that similar fried dough

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Speaker 1: preparations developed separately in different places. It is one of

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Speaker 1: those things that just makes sense. So it stands to

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Speaker 1: reason people all over the world were just like, hey,

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Speaker 1: let's put this in an oil.

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Speaker 2: Yeah, we have water, we have flour, we have oil.

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Speaker 2: I mean, who amongst us has not tried to fry

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Speaker 2: anything once you get a panel oil hot?

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Speaker 1: I mean you and I are afraid of it. But

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Speaker 1: for those less afraid, yes, so to that end, to

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Speaker 1: that kind of theoretical idea. Some credit shepherds in Spain

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Speaker 1: with creating churos as an easy, filling, transportable food that

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Speaker 1: they could take with them, possibly while hurting sura sheep,

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Speaker 1: hence the name. However, I couldn't find any hard proof

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Speaker 1: of this, and it seems like I'm not alone in that.

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Speaker 1: Some have suggested that essentially this is sort of a

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Speaker 1: nice legend for Spain to tell in order to stake

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Speaker 1: their claim on venting the turo, which does happen a

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Speaker 1: lot in these history sections where one country is really

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Speaker 1: associated with an item. So I don't want to call

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Speaker 1: Spain out like I feel like every episode we do

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Speaker 1: have oh.

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Speaker 2: Absolutely, yeah, yeah, well yeah right right, whenever something is

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Speaker 2: tied directly to a specific place, Yeah, they want an

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Speaker 2: origin story, and sometimes it's just people like frying things, yep,

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Speaker 2: but sure.

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Speaker 1: Yeah.

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Speaker 2: The other part of the legend that I heard was

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Speaker 2: that the kind of the kind of textured curl of

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Speaker 2: a chotto sort of resembles the sheep's horns.

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Speaker 1: So yeah, that's why they got the name. I don't know,

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Speaker 1: which again is a really fun yeah story, probably apocryphal story,

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Speaker 1: but but it's also like we can't say it's not true.

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Speaker 1: Yeah exactly, but speaking of many people do dispute the

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Speaker 1: claim that churos were inspired by or copied the Utao

359
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Speaker 1: Utio because historical records and recipes for like churo like

360
00:24:41,640 --> 00:24:46,520
Speaker 1: items in Spain and the surrounding area predate the arrival

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Speaker 1: of the Portuguese to China, so the popularity of fried

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Speaker 1: dough products in Spain goes back to at least the

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Speaker 1: twelfth century, when the area was under the rule of

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Speaker 1: North African Muslims an anonymous thirteenth century recipe for a

365
00:25:02,760 --> 00:25:05,040
Speaker 1: flower and water dough that was fried in oil and

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Speaker 1: finished with a drizzle of honey, which chased back to

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Speaker 1: this region during their rule, so earlier than when they

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Speaker 1: went to China, but it's possible this fried dough was

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Speaker 1: in that area even earlier. Some Arabic sources from the

370
00:25:20,960 --> 00:25:25,080
Speaker 1: eighth and ninth century mentioned a fried dough preparation like this,

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Speaker 1: and this had fled some to suggest that perhaps Arabs

372
00:25:28,320 --> 00:25:31,679
Speaker 1: introduced fried dough via trade routes to the region that

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Speaker 1: would become Spain as early as the eighth century. On

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00:25:36,040 --> 00:25:38,840
Speaker 1: top of that, some go further and theorized that this

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Speaker 1: fried dough traveled along the Silk Road and perhaps influenced

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Speaker 1: things like Yo Chiao in China. It's so confusing, and

377
00:25:51,080 --> 00:25:57,520
Speaker 1: to confuse matters even more, Lauren. Some argue that the

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00:25:57,640 --> 00:26:02,000
Speaker 1: China Portugal theory does have some merit, but it's only

379
00:26:02,040 --> 00:26:06,560
Speaker 1: a piece of a very complicated puzzle. Essentially, like all

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00:26:06,600 --> 00:26:09,080
Speaker 1: of these were steps into making the churro what it

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00:26:09,119 --> 00:26:13,000
Speaker 1: is known as today, so some suggest that basic building

382
00:26:13,000 --> 00:26:16,400
Speaker 1: blocks were there like these fried dough. These early fried

383
00:26:16,440 --> 00:26:20,480
Speaker 1: dough were there, but the Portuguese were influenced by the

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00:26:20,560 --> 00:26:25,200
Speaker 1: Chinese in terms of frying techniques and dough shapes. It

385
00:26:25,280 --> 00:26:29,920
Speaker 1: took that back, and then later the Portuguese it brought

386
00:26:29,960 --> 00:26:34,720
Speaker 1: the resulting thing churos to China. The Chinese were in

387
00:26:34,760 --> 00:26:41,760
Speaker 1: turn influenced by that, which I mean, it's like it's

388
00:26:41,760 --> 00:26:45,080
Speaker 1: one of those things that makes total sense, but it's

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00:26:45,240 --> 00:26:47,480
Speaker 1: very hard to put into work.

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Speaker 2: Yep. Yeah, yeah, time is a flat donut.

391
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Speaker 1: And as it famously goes, yes, I like that. Oh well.

392
00:27:00,840 --> 00:27:06,080
Speaker 1: During the sixteenth century in Europe, syringe fritters or fritters

393
00:27:06,119 --> 00:27:10,280
Speaker 1: where dough was piped through a device, which like churros were,

394
00:27:10,840 --> 00:27:12,280
Speaker 1: were all the rage.

395
00:27:12,640 --> 00:27:15,720
Speaker 2: Yeah, These kind of large syringes began being used in

396
00:27:15,760 --> 00:27:19,159
Speaker 2: pastry kitchens around Europe to pipe out things like dough

397
00:27:19,280 --> 00:27:23,080
Speaker 2: and marzapan in these pretty shapes around around that time.

398
00:27:23,640 --> 00:27:27,880
Speaker 2: This is also when shoe pastry was being developed. That's

399
00:27:27,960 --> 00:27:31,960
Speaker 2: a choux, which is the French term for pastry made

400
00:27:31,960 --> 00:27:36,000
Speaker 2: by mixing flour into hot water, specifically with butter and

401
00:27:36,080 --> 00:27:40,360
Speaker 2: egg added. German and French recipes for syringed fritters from

402
00:27:40,440 --> 00:27:43,800
Speaker 2: around the fifteen to sixteen hundreds were using this type

403
00:27:43,800 --> 00:27:49,119
Speaker 2: of pastry dough a little bit later, just not really

404
00:27:49,160 --> 00:27:52,159
Speaker 2: directly connected, but fun fact about flavorings. A lot of

405
00:27:52,240 --> 00:27:56,680
Speaker 2: English recipes for syringed fritters called for ground almonds, lemon peel,

406
00:27:56,720 --> 00:28:01,119
Speaker 2: and orange flower water. Just popular stuff, popular stuff to

407
00:28:01,160 --> 00:28:06,840
Speaker 2: flavor things with. So right, simultaneous to everything that was

408
00:28:06,880 --> 00:28:09,800
Speaker 2: happening with all of this fried dough business down in

409
00:28:09,880 --> 00:28:13,240
Speaker 2: like what's now Portugal, Spain, throughout the rest of Europe,

410
00:28:13,359 --> 00:28:16,800
Speaker 2: we were also dealing with a number of fried dough

411
00:28:17,480 --> 00:28:20,119
Speaker 2: innovations or developments.

412
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Speaker 1: Right and a Spain set up colonies all over the globe.

413
00:28:25,200 --> 00:28:28,720
Speaker 1: They spread churos with them, and some of these places

414
00:28:28,920 --> 00:28:32,080
Speaker 1: really went on to make suros their own, like Mexico.

415
00:28:32,080 --> 00:28:33,640
Speaker 1: We're going to talk about that a bit more later.

416
00:28:34,200 --> 00:28:37,280
Speaker 1: Towards the end of the nineteenth century beginning of the

417
00:28:37,320 --> 00:28:40,640
Speaker 1: twentieth century, street food culture really took off in Spain,

418
00:28:40,920 --> 00:28:45,040
Speaker 1: with many vendors specializing in churos, which helped popularize truros

419
00:28:45,080 --> 00:28:48,640
Speaker 1: even further. Some of these spots became something akin to

420
00:28:49,040 --> 00:28:54,200
Speaker 1: communal hangouts. Because many churo offerings were inexpensive, vendors who

421
00:28:54,280 --> 00:28:57,200
Speaker 1: sold them attracted a wide range of customers from all

422
00:28:57,280 --> 00:29:00,920
Speaker 1: types of socioeconomic backgrounds. This is also around the time

423
00:29:00,960 --> 00:29:05,760
Speaker 1: the word truro first appeared in the written record. Also

424
00:29:05,840 --> 00:29:13,080
Speaker 1: gives historians a headache. Yeah, brief aside, because a lot

425
00:29:13,120 --> 00:29:16,040
Speaker 1: of people do enjoy churros with hot chocolate. You can

426
00:29:16,080 --> 00:29:19,200
Speaker 1: see our episode on hot chocolate for more information. But

427
00:29:19,280 --> 00:29:24,040
Speaker 1: the Spanish brought this stirring chocolate back from South America

428
00:29:24,080 --> 00:29:28,080
Speaker 1: to Europe, and historians suspect that dipping churos into this

429
00:29:28,120 --> 00:29:31,200
Speaker 1: beverage was just a natural thing for many people, especially

430
00:29:31,240 --> 00:29:33,440
Speaker 1: because the hot chocolate at this time wasn't that sweet.

431
00:29:33,440 --> 00:29:40,160
Speaker 1: It's pretty bitter. So yeah, truro, Yeah all right, So

432
00:29:40,880 --> 00:29:46,040
Speaker 1: I couldn't find any hard evidence on this, but I

433
00:29:46,080 --> 00:29:50,040
Speaker 1: suspect in the US, the popularity of churros spread with

434
00:29:50,120 --> 00:29:54,920
Speaker 1: increasing interest in Mexican food amongst non Mexican Americans during

435
00:29:54,920 --> 00:29:58,400
Speaker 1: the nineteen hundreds, especially after the arrival of a large

436
00:29:58,480 --> 00:30:02,760
Speaker 1: number of Mexican immigrants the nineteen fifties. Because again, Mexico

437
00:30:02,880 --> 00:30:06,560
Speaker 1: really made chiros their own I feel like a lot

438
00:30:06,600 --> 00:30:10,320
Speaker 1: of people in the US that's how they experienced churros

439
00:30:10,480 --> 00:30:14,280
Speaker 1: was at a Mexican restaurant. It is worth noting though

440
00:30:14,400 --> 00:30:17,960
Speaker 1: a lot of the food at these restaurants was often

441
00:30:18,080 --> 00:30:20,200
Speaker 1: not something you would see in Mexico, especially in these

442
00:30:20,200 --> 00:30:25,640
Speaker 1: early days, but more an Americanized version of Mexican food.

443
00:30:26,200 --> 00:30:30,480
Speaker 1: And while many of these restaurants were owned by Mexican Americans,

444
00:30:30,520 --> 00:30:36,600
Speaker 1: many were decidedly not same for Mexican products that got

445
00:30:36,640 --> 00:30:41,040
Speaker 1: introduced during this time. The history of Mexican American restaurants

446
00:30:41,200 --> 00:30:46,720
Speaker 1: is for a different episode, but I do think this

447
00:30:46,840 --> 00:30:50,600
Speaker 1: played a role in popularizing the turo in the United States.

448
00:30:50,840 --> 00:30:51,080
Speaker 2: Yeah.

449
00:30:52,160 --> 00:30:56,760
Speaker 1: Another thing I suspect that I couldn't really find evidence

450
00:30:56,800 --> 00:31:01,440
Speaker 1: of here but has been documented and guest in terms

451
00:31:01,480 --> 00:31:06,400
Speaker 1: of Spain and festival culture and turos, is that since

452
00:31:06,480 --> 00:31:09,520
Speaker 1: cheiros are relatively cheap to make and easy to carry

453
00:31:09,560 --> 00:31:14,560
Speaker 1: when walking, venues like amusement parks or festivals started offering

454
00:31:14,640 --> 00:31:17,840
Speaker 1: churros in the US, which helped them become more popular

455
00:31:18,240 --> 00:31:24,360
Speaker 1: and perhaps even solidified them as a nostalgic, fond food. Yeah,

456
00:31:24,360 --> 00:31:27,040
Speaker 1: like a fun time for people. Yeah, yeah, exactly like

457
00:31:27,120 --> 00:31:28,800
Speaker 1: you think. Oh, I went to Disney and I had

458
00:31:28,760 --> 00:31:33,040
Speaker 1: a churro or something. We're speaking of. Disney started offering

459
00:31:33,160 --> 00:31:38,440
Speaker 1: churros in the nineteen eighties, and that has become part

460
00:31:38,480 --> 00:31:42,440
Speaker 1: of Disney theme park lore. I read the whole story

461
00:31:42,440 --> 00:31:48,720
Speaker 1: about how it happened. It exists like people loved these churros,

462
00:31:50,120 --> 00:31:54,760
Speaker 1: though many argue that this is a further americanization of

463
00:31:54,920 --> 00:31:58,840
Speaker 1: the cheero. Maybe not even a churro or on that

464
00:31:58,880 --> 00:32:01,920
Speaker 1: in a second. And Disney is by no means the

465
00:32:01,960 --> 00:32:06,480
Speaker 1: only theme park serving them, I understand not Sperry Farm

466
00:32:06,720 --> 00:32:08,760
Speaker 1: has a really good one. It has like boys and

467
00:32:08,840 --> 00:32:12,920
Speaker 1: berry filling. Oh okay, yeah, and I recently had some

468
00:32:13,160 --> 00:32:20,600
Speaker 1: yes at Universal Okay, taco Bell. My friend I was

469
00:32:20,640 --> 00:32:23,479
Speaker 1: telling you about earlier. If he can't get a chur

470
00:32:23,840 --> 00:32:26,520
Speaker 1: he'll be like, let's just cut a taco bell, which

471
00:32:26,560 --> 00:32:29,560
Speaker 1: I know some of you are yelling at the podcast

472
00:32:29,640 --> 00:32:33,600
Speaker 1: right now. But they first started offering churros in twenty thirteen.

473
00:32:34,600 --> 00:32:38,600
Speaker 1: It was served with a chocolate dipping sauce. They recently

474
00:32:38,640 --> 00:32:42,440
Speaker 1: introduced a frozen drink called a churo Chiller. So it's

475
00:32:42,480 --> 00:32:47,960
Speaker 1: like a frappuccino, but with true flavoring. Okay, sure that

476
00:32:48,080 --> 00:32:53,560
Speaker 1: sounds like a thing. Certainly does listeners not of no,

477
00:32:53,800 --> 00:32:54,800
Speaker 1: if you've had.

478
00:32:54,600 --> 00:33:01,120
Speaker 2: It, No, no, no nodice on taco Bell or fast

479
00:33:01,120 --> 00:33:03,840
Speaker 2: food in general. That noise is delicious.

480
00:33:05,400 --> 00:33:08,880
Speaker 1: Yeah. I used to love their sinna. I read a

481
00:33:08,920 --> 00:33:10,800
Speaker 1: whole history of it. I've went on a deep dive

482
00:33:11,160 --> 00:33:14,640
Speaker 1: about like Taco Bell products to get to the truth

483
00:33:14,680 --> 00:33:18,920
Speaker 1: of the churro. I used to love their sin a twist.

484
00:33:19,360 --> 00:33:24,960
Speaker 2: Oh yeah, yeah, crunch trap, supreme man, I don't know, yeah,

485
00:33:25,160 --> 00:33:31,760
Speaker 2: something about it. Not a sponsor, no, no, at any rate.

486
00:33:32,960 --> 00:33:36,520
Speaker 2: My main addition to the timeline. Oh heck, all right,

487
00:33:36,680 --> 00:33:41,200
Speaker 2: so follow with me, y'all. In twenty sixteen, scientists discovered

488
00:33:41,640 --> 00:33:46,120
Speaker 2: a type of marine flatworm like animal deep in the

489
00:33:46,120 --> 00:33:51,479
Speaker 2: Gulf of California. It's this simple animal that kind of

490
00:33:51,560 --> 00:33:55,760
Speaker 2: resembles like a limp sock or kind of like a churo.

491
00:33:56,800 --> 00:34:02,280
Speaker 2: It's about four inches ten centimeters long. And yeah, just

492
00:34:03,160 --> 00:34:09,400
Speaker 2: I don't know. They named it Zeno turbella cherro. That is,

493
00:34:10,400 --> 00:34:12,840
Speaker 2: that is the species name.

494
00:34:15,280 --> 00:34:22,000
Speaker 1: The creatures. I love your random, seemingly to me random

495
00:34:22,480 --> 00:34:30,560
Speaker 1: scientific notes in the history portion. That's great. Yeah, yeah,

496
00:34:30,640 --> 00:34:37,839
Speaker 1: there you go. Oh well, according to Google Trends, there

497
00:34:37,960 --> 00:34:42,080
Speaker 1: was a huge spike of interest in churos during the pandemic.

498
00:34:43,239 --> 00:34:45,120
Speaker 1: I think this was very specific to the US, but

499
00:34:46,120 --> 00:34:50,160
Speaker 1: a part of it may have been fueled by Disney

500
00:34:51,239 --> 00:34:56,200
Speaker 1: because in April twenty twenty, so, right after everything shut

501
00:34:56,239 --> 00:35:00,080
Speaker 1: down due to the pandemic, they published their t a

502
00:35:00,360 --> 00:35:04,680
Speaker 1: recipe and people were posting their attempts at making it

503
00:35:05,080 --> 00:35:09,080
Speaker 1: on social media, and it just became a whole thing

504
00:35:09,640 --> 00:35:15,960
Speaker 1: and it was one of the highest searched recipes soon after. However,

505
00:35:16,239 --> 00:35:20,759
Speaker 1: as I mentioned, as with the most things we end

506
00:35:20,840 --> 00:35:24,840
Speaker 1: up talking about with Disney recipes on this show, many

507
00:35:25,040 --> 00:35:28,480
Speaker 1: argue their recipe is not a chiro, largely because it

508
00:35:28,560 --> 00:35:31,680
Speaker 1: calls for butter and eggs. Some people even argue about

509
00:35:31,719 --> 00:35:35,440
Speaker 1: the texture of it, that it's more like cake like

510
00:35:35,560 --> 00:35:39,920
Speaker 1: and it doesn't have the crunch on the outside. I

511
00:35:39,920 --> 00:35:42,880
Speaker 1: think that might be down to user error, but I

512
00:35:42,920 --> 00:35:47,040
Speaker 1: don't know. I don't want to call anyone out. Others

513
00:35:47,200 --> 00:35:51,920
Speaker 1: argue that while it is not the traditional preparation of cheeros,

514
00:35:52,360 --> 00:35:53,400
Speaker 1: it's still a chiro.

515
00:35:55,600 --> 00:35:57,080
Speaker 2: Like like a chero and spirit.

516
00:35:58,280 --> 00:36:04,320
Speaker 1: Yeah. Yeah, it was less egregious to me, And again,

517
00:36:04,400 --> 00:36:06,879
Speaker 1: please don't yell at me than like when we talked

518
00:36:06,920 --> 00:36:13,400
Speaker 1: about gumbo. Yeah, yeah, the Disney recipe of gumbo.

519
00:36:13,440 --> 00:36:17,120
Speaker 2: I should clear right, right right? Oh, I don't remember

520
00:36:17,120 --> 00:36:18,880
Speaker 2: how they mucked it up, but they really mucked that.

521
00:36:19,040 --> 00:36:25,520
Speaker 2: It was like kale yah there that are not gumbo specifically, right,

522
00:36:26,200 --> 00:36:27,759
Speaker 2: I mean yeah, uh.

523
00:36:29,480 --> 00:36:30,040
Speaker 1: You know, like.

524
00:36:31,600 --> 00:36:35,440
Speaker 2: I I don't I don't have a donut in this game.

525
00:36:36,360 --> 00:36:39,520
Speaker 1: Uh. But but like again.

526
00:36:40,239 --> 00:36:44,160
Speaker 2: Shoe pastry was being developed and used for many similar

527
00:36:44,200 --> 00:36:50,200
Speaker 2: purposes in in areas surrounding Churo Central at the same

528
00:36:50,239 --> 00:36:53,480
Speaker 2: time that the Churo was being developed. Depending on you know,

529
00:36:53,560 --> 00:36:56,480
Speaker 2: like like half the recipes I see on the internet

530
00:36:56,840 --> 00:37:00,920
Speaker 2: are for something with a shoe type pastry. Others are like,

531
00:37:01,400 --> 00:37:03,719
Speaker 2: that's kind of not a chero. It should just be

532
00:37:03,800 --> 00:37:07,879
Speaker 2: flour and water and salt. But you know, y'all tell y'all,

533
00:37:07,880 --> 00:37:11,640
Speaker 2: tell us. And and if it comes down to a

534
00:37:11,640 --> 00:37:14,440
Speaker 2: personal preference of your chero texture, then I want you

535
00:37:14,520 --> 00:37:15,920
Speaker 2: to have the chero that makes you happy.

536
00:37:17,480 --> 00:37:25,680
Speaker 1: Yes, absolutely absolutely people did. As always, Researchers had.

537
00:37:25,560 --> 00:37:30,040
Speaker 2: Many opinions, strong but strong opinions.

538
00:37:30,680 --> 00:37:32,719
Speaker 1: Some of them were like, you know what, that's not

539
00:37:32,840 --> 00:37:37,960
Speaker 1: my chero, but I appreciated your true Yeah damn. Yeah,

540
00:37:38,200 --> 00:37:43,360
Speaker 1: but definitely would love to hear from listeners. Yeah.

541
00:37:43,400 --> 00:37:45,960
Speaker 2: Oh and I really I have not been to Spain.

542
00:37:46,640 --> 00:37:49,760
Speaker 2: I really want to go to this Cecolata in Madrid,

543
00:37:50,480 --> 00:37:52,359
Speaker 2: and like a number of other ones, like I need

544
00:37:52,400 --> 00:37:54,160
Speaker 2: to get a solid churo sampling.

545
00:37:54,920 --> 00:37:59,399
Speaker 1: Oh, there's so much we could get in Spain. Oh,

546
00:38:00,000 --> 00:38:02,200
Speaker 1: I think we could get funded somehow.

547
00:38:04,719 --> 00:38:07,960
Speaker 2: Definitely, right, and if you can tell us about that, heck,

548
00:38:10,440 --> 00:38:12,400
Speaker 2: I think that is what we have to say about

549
00:38:12,480 --> 00:38:16,520
Speaker 2: Huros for now. We do have some listener mail already

550
00:38:16,560 --> 00:38:18,120
Speaker 2: for you, though, and we are going to get into

551
00:38:18,160 --> 00:38:19,640
Speaker 2: that as soon as we get back from one more

552
00:38:19,719 --> 00:38:21,880
Speaker 2: quick break forward from our sponsors.

553
00:38:30,480 --> 00:38:33,719
Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, And

554
00:38:33,760 --> 00:38:47,160
Speaker 1: we're back with oh listener man all over the place,

555
00:38:47,440 --> 00:38:49,319
Speaker 1: which is what the Truro was for me.

556
00:38:50,400 --> 00:38:53,040
Speaker 2: There's a lot of gesticulation involved in that one, y'all.

557
00:38:55,040 --> 00:38:57,279
Speaker 1: Sometimes we do a topic where I'm like, this is

558
00:38:57,320 --> 00:39:00,279
Speaker 1: going to take me fifteen years to talk about, and

559
00:39:00,320 --> 00:39:02,160
Speaker 1: then we do it and doesn't take that long. But

560
00:39:02,239 --> 00:39:05,360
Speaker 1: my brain, yeah, feels.

561
00:39:05,000 --> 00:39:10,160
Speaker 2: It took fifteen years of processing to write the three sentences.

562
00:39:10,320 --> 00:39:12,520
Speaker 2: That's how I feel about the science sections a lot.

563
00:39:14,560 --> 00:39:17,439
Speaker 2: I'm like, Oh, it's just this, that's all. It is great.

564
00:39:19,360 --> 00:39:22,000
Speaker 1: It only took me this many hours to get to

565
00:39:22,040 --> 00:39:27,040
Speaker 1: the bottom of it. Ah, Oh, this is so exciting.

566
00:39:27,080 --> 00:39:32,960
Speaker 1: We have two goat messages yeah yeah from you listeners,

567
00:39:33,719 --> 00:39:36,359
Speaker 1: and please if you have a goat message, just say

568
00:39:36,400 --> 00:39:41,680
Speaker 1: oh my heck, yes, please send it in. Firstly, Kelsey

569
00:39:41,760 --> 00:39:46,080
Speaker 1: wrote fun goat anecdote. Growing up rural, I had a

570
00:39:46,080 --> 00:39:49,560
Speaker 1: lot of contact with goats. One day, out for a

571
00:39:49,640 --> 00:39:51,759
Speaker 1: walk with my mother, we'd crossed paths with one of

572
00:39:51,760 --> 00:39:55,920
Speaker 1: our neighbor's two goats. It had escaped their enclosure and

573
00:39:55,960 --> 00:40:01,479
Speaker 1: gone a Roman. Now fun fact oats, the domestic ones

574
00:40:01,520 --> 00:40:05,040
Speaker 1: at least, will often seek out the nearest leader shaped

575
00:40:05,080 --> 00:40:10,799
Speaker 1: creature they find after escaping. For this goat, that was

576
00:40:10,880 --> 00:40:15,880
Speaker 1: my mother, and she was terrified, like ran away, put me,

577
00:40:16,440 --> 00:40:21,040
Speaker 1: fourteen year old, between herself and this monster and left

578
00:40:21,080 --> 00:40:27,840
Speaker 1: me for dead. I, confused, approached the goat and walked

579
00:40:27,840 --> 00:40:31,680
Speaker 1: it back down its driveway until the goat sighted home

580
00:40:31,920 --> 00:40:36,480
Speaker 1: and its companion, the other goat, whereupon it trotted off

581
00:40:36,480 --> 00:40:41,040
Speaker 1: with nary a bleat of think. Needless to say, my

582
00:40:41,280 --> 00:40:47,640
Speaker 1: mother ever lived this down. She also never explained her actions,

583
00:40:47,719 --> 00:40:53,120
Speaker 1: except to insist that goats are intrinsically evil. I assume

584
00:40:53,200 --> 00:40:57,640
Speaker 1: her strict Catholic upbringing came into it somehow, and no

585
00:40:58,080 --> 00:41:03,400
Speaker 1: goats aren't evil like us contain multitudes, but I have

586
00:41:03,560 --> 00:41:11,360
Speaker 1: yet to meet a goat I didn't like, Oh dear wow.

587
00:41:11,600 --> 00:41:14,880
Speaker 2: Yeah you know, well, sometimes you're having kind of an

588
00:41:14,920 --> 00:41:17,680
Speaker 2: anxious like a like like like a like a baseline

589
00:41:17,719 --> 00:41:20,600
Speaker 2: anxious day, and you're just unprepared for goat.

590
00:41:22,600 --> 00:41:25,279
Speaker 1: It can be hard to be prepared for goat if

591
00:41:25,360 --> 00:41:31,120
Speaker 1: you're not used to goat, especially if you have a

592
00:41:31,239 --> 00:41:34,359
Speaker 1: Catholic upbringing or have seen the Bitch or any other

593
00:41:34,680 --> 00:41:38,680
Speaker 1: yeah yeah or something like that. If I saw a

594
00:41:38,719 --> 00:41:41,760
Speaker 1: goat coming at me, I think I would like suss

595
00:41:41,800 --> 00:41:46,120
Speaker 1: out situation, but I would the goat vibe. Yeah yeah,

596
00:41:46,280 --> 00:41:49,120
Speaker 1: I would be like, I'm ready to run if I

597
00:41:49,200 --> 00:41:49,440
Speaker 1: need to.

598
00:41:49,880 --> 00:41:54,040
Speaker 2: Yeah yeah, sure sure, cautious optimism upon facing a goat.

599
00:41:54,080 --> 00:41:56,000
Speaker 2: Sure yeah, no, I mean I get it, you know,

600
00:41:56,080 --> 00:41:58,160
Speaker 2: like I put my TV in my closet for like

601
00:41:58,160 --> 00:41:59,919
Speaker 2: two weeks after I watched the Ring for the first

602
00:42:00,400 --> 00:42:04,080
Speaker 2: so h so it's real, it's real.

603
00:42:06,760 --> 00:42:09,560
Speaker 1: But also, oh what buddies like see right?

604
00:42:09,840 --> 00:42:16,200
Speaker 2: Like I need to hang out with some goats apparently, Yeah,

605
00:42:16,239 --> 00:42:17,440
Speaker 2: I think you should.

606
00:42:17,480 --> 00:42:22,480
Speaker 1: I think this will improve your your vampire image, but

607
00:42:22,560 --> 00:42:25,480
Speaker 1: also be good, just be good in general. Yeah.

608
00:42:25,520 --> 00:42:31,680
Speaker 2: Cool, cool, goals great, uh, Sarah wrote, longtime listener, but

609
00:42:31,800 --> 00:42:34,320
Speaker 2: I'm shy. Of course, it's goats that gets me to

610
00:42:34,360 --> 00:42:37,399
Speaker 2: write in. My family have raised goats for a long

611
00:42:37,440 --> 00:42:41,120
Speaker 2: time now. Grandparents raised milch goats. We must have used

612
00:42:41,120 --> 00:42:43,040
Speaker 2: the milk in our cereals, but I have no concrete

613
00:42:43,080 --> 00:42:45,840
Speaker 2: memory of it. My uncle raises bores to supply the

614
00:42:45,840 --> 00:42:48,920
Speaker 2: halal festivals local to him, and my parents had a

615
00:42:48,960 --> 00:42:53,240
Speaker 2: small flock of pygmy goats. Historically, for me, goats are pets,

616
00:42:53,360 --> 00:42:55,799
Speaker 2: not food, Like you come home from work and it's

617
00:42:55,840 --> 00:42:58,760
Speaker 2: the best thing that's happened to them all day. They're

618
00:42:59,200 --> 00:43:04,239
Speaker 2: yelling vegetarian dogs. But I have eaten goat once and

619
00:43:04,280 --> 00:43:07,800
Speaker 2: I'm sad to say that it's delicious. It's been fifteen years,

620
00:43:07,800 --> 00:43:10,120
Speaker 2: so I cannot swear I have the restaurant correct. But

621
00:43:10,200 --> 00:43:12,920
Speaker 2: two friends and I had goat broken Josh at what

622
00:43:13,040 --> 00:43:16,920
Speaker 2: is probably Tabla in Buckhead. And if I don't have

623
00:43:17,000 --> 00:43:19,560
Speaker 2: it correct, Google mats shows me that I now want

624
00:43:19,600 --> 00:43:20,840
Speaker 2: it to be the right restaurant.

625
00:43:25,600 --> 00:43:33,200
Speaker 1: I wanted to be the restaurant too. Well.

626
00:43:33,280 --> 00:43:37,319
Speaker 2: I'm sad and or glad that your goat eating experience

627
00:43:37,480 --> 00:43:43,960
Speaker 2: was nice. Yeah, but they also write, see this is

628
00:43:44,040 --> 00:43:49,600
Speaker 2: really enforcing that, like goats are buddies and yeah, this

629
00:43:49,680 --> 00:43:50,040
Speaker 2: is great.

630
00:43:50,360 --> 00:43:53,560
Speaker 1: Yeah that sounds so nice to come home when have

631
00:43:53,719 --> 00:43:54,719
Speaker 1: goats just be like.

632
00:43:55,280 --> 00:44:00,520
Speaker 2: Just be like heck yeah friend, so excited see you

633
00:44:00,880 --> 00:44:04,400
Speaker 2: yeah oh oh yeah, and hey, thank thanks for thanks

634
00:44:04,400 --> 00:44:07,120
Speaker 2: for finally writing in. There's no no time stamp on

635
00:44:07,200 --> 00:44:11,680
Speaker 2: it man like, yeah, yeah, anytime whenever those goat spirit

636
00:44:11,760 --> 00:44:12,840
Speaker 2: moves you or otherwise.

637
00:44:15,880 --> 00:44:26,680
Speaker 1: Also, yeah, I see you're in Atlanta area, so hey yeah. Well,

638
00:44:26,680 --> 00:44:30,520
Speaker 1: thanks to both of these listeners for writing in. If

639
00:44:30,560 --> 00:44:32,560
Speaker 1: you'd like to write to as you can, our email

640
00:44:32,640 --> 00:44:34,640
Speaker 1: is hello at savorpod dot com, but.

641
00:44:34,680 --> 00:44:36,719
Speaker 2: We are also on social media. You can find us

642
00:44:36,760 --> 00:44:39,960
Speaker 2: on Twitter, Facebook, and Instagram at saber pod and we

643
00:44:40,000 --> 00:44:43,000
Speaker 2: do hope to hear from you. Savor is production of iHeartRadio.

644
00:44:43,200 --> 00:44:45,399
Speaker 2: For more podcasts from my Heart Radio, you can visit

645
00:44:45,400 --> 00:44:48,840
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

646
00:44:48,880 --> 00:44:51,800
Speaker 2: your favorite shows. Thanks as always to our super producers

647
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Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

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Speaker 2: and we hope that lots more good things are coming

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Speaker 2: your way