1 00:00:07,120 --> 00:00:09,559 Speaker 1: Hello, and welcome to Save Her. I'm An Eares and 2 00:00:09,600 --> 00:00:15,440 Speaker 1: I'm Lauren Voge OBAM and today we're talking about biscuits. Biscuits, which, 3 00:00:16,239 --> 00:00:19,840 Speaker 1: as we'll dive into in this episode, might be confusing. 4 00:00:19,920 --> 00:00:22,959 Speaker 1: People might be thinking of different things when we say biscuits. 5 00:00:22,960 --> 00:00:26,640 Speaker 1: Oh yeah, this is an anomalogy heavy episode. So if 6 00:00:26,680 --> 00:00:30,360 Speaker 1: you're into that, then I'm excited for you. I am too. 7 00:00:30,520 --> 00:00:36,720 Speaker 1: We're specifically talking about Southern style, American fluffy baked biscuits. Right, 8 00:00:37,440 --> 00:00:40,320 Speaker 1: I'm already getting a craving. Oh yeah, this is a 9 00:00:40,360 --> 00:00:43,560 Speaker 1: really hungry episode for me for sure. We did get 10 00:00:43,600 --> 00:00:46,479 Speaker 1: to eat some biscuits when we were in Asheville, which 11 00:00:46,520 --> 00:00:49,720 Speaker 1: is what kind of inspired us to do this episode. Yeah. 12 00:00:49,920 --> 00:00:53,360 Speaker 1: They were enormous and we got them from this place 13 00:00:53,440 --> 00:00:57,640 Speaker 1: called Biscuit Head. And here is us discussing the experience. 14 00:00:57,640 --> 00:00:59,920 Speaker 1: When we got back from our trip along with Pretty 15 00:01:00,080 --> 00:01:05,760 Speaker 1: or Dylan, we finally got some sleep after doing a 16 00:01:05,760 --> 00:01:08,679 Speaker 1: little bit more publishing work because that's the industry that 17 00:01:08,720 --> 00:01:11,199 Speaker 1: we're in, and woke up bright and early the next 18 00:01:11,240 --> 00:01:14,520 Speaker 1: morning because we had a hot tip from the nice 19 00:01:14,640 --> 00:01:18,760 Speaker 1: people at Wicked Weed. Yes, we've been planning on going there, 20 00:01:18,760 --> 00:01:22,679 Speaker 1: but They hooked us up with one of the managers 21 00:01:22,840 --> 00:01:26,440 Speaker 1: who works with Biscuit Head, which is a small chain 22 00:01:27,240 --> 00:01:32,240 Speaker 1: in Asheville that has biscuits and other breakfast food. Big 23 00:01:32,280 --> 00:01:36,480 Speaker 1: feature is a sauce bar of like butters and jams 24 00:01:37,160 --> 00:01:39,560 Speaker 1: um that they all make a house. It was so good. 25 00:01:39,640 --> 00:01:41,920 Speaker 1: I mean, it was just the butteriest biscuit that I 26 00:01:41,920 --> 00:01:44,640 Speaker 1: think I've had in a long time. They were huge. 27 00:01:45,240 --> 00:01:48,240 Speaker 1: I ordered the gravy flight because they're also known for gravies. 28 00:01:48,720 --> 00:01:50,360 Speaker 1: I thought it was going to come with one biscuit, 29 00:01:50,800 --> 00:01:53,680 Speaker 1: and the one biscuit itself would have been enough because 30 00:01:53,760 --> 00:01:57,800 Speaker 1: it was huge. But it came with like three biscuits 31 00:01:58,400 --> 00:02:01,480 Speaker 1: for three fly of gravy, and then I tried all 32 00:02:01,480 --> 00:02:04,360 Speaker 1: of the jams and butters. I woke up that morning 33 00:02:04,400 --> 00:02:06,360 Speaker 1: and I was not hungry, and so what do you 34 00:02:06,360 --> 00:02:09,040 Speaker 1: do when you're not hungry? You go to breakfast and 35 00:02:09,080 --> 00:02:12,799 Speaker 1: you order a next benedict. That's the only way. It's 36 00:02:12,880 --> 00:02:15,920 Speaker 1: the only way. But it was very good. It was 37 00:02:16,040 --> 00:02:19,919 Speaker 1: it was delicious, and their hollandaise sauce was wonderful, and 38 00:02:20,000 --> 00:02:22,400 Speaker 1: it came with some greens and it came on a 39 00:02:22,520 --> 00:02:25,639 Speaker 1: huge biscuit. Were they referring to them as cat head biscuits. 40 00:02:25,880 --> 00:02:28,119 Speaker 1: I don't think they were, but we were. They were 41 00:02:28,240 --> 00:02:30,640 Speaker 1: the size of the head of a cat. Absolutely, they 42 00:02:30,680 --> 00:02:32,840 Speaker 1: were big biscuits. They were huge, and they were they 43 00:02:32,840 --> 00:02:35,400 Speaker 1: were buttery, and they were what a biscuit should be 44 00:02:36,360 --> 00:02:40,880 Speaker 1: in my opinion, I mean, shots fired, I guess, but shots. 45 00:02:41,720 --> 00:02:44,560 Speaker 1: They should just be buttery and flaky, and that's what 46 00:02:44,600 --> 00:02:48,519 Speaker 1: they were. Just in a side for our a t 47 00:02:48,760 --> 00:02:51,600 Speaker 1: L listeners or anyone coming to visit. We have a 48 00:02:51,639 --> 00:02:54,720 Speaker 1: lot of good biscuits in Atrinta, but if you haven't 49 00:02:54,720 --> 00:02:58,359 Speaker 1: tried the comfy chicken biscuit at Homegrown and your diet allows, 50 00:02:59,120 --> 00:03:02,760 Speaker 1: I high recommend it. Yeah. Homegrown, I think is my 51 00:03:02,760 --> 00:03:06,480 Speaker 1: favorite biscuit in town. So good. Also recommend sharing because 52 00:03:06,560 --> 00:03:11,799 Speaker 1: it is huge, upsettingly large. Yeah, it's intimidating. Yeah, that's 53 00:03:11,840 --> 00:03:14,320 Speaker 1: so good. Yeah. I definitely grew up in a house 54 00:03:14,320 --> 00:03:16,480 Speaker 1: where biscuits were those things that came out of the 55 00:03:16,520 --> 00:03:20,920 Speaker 1: pills very dough boy can yeah, like the weird tube. Yeah, 56 00:03:20,960 --> 00:03:23,040 Speaker 1: so I was expecting that kind of size and when 57 00:03:23,040 --> 00:03:27,160 Speaker 1: I saw the price, I thought it better be a lot. 58 00:03:27,240 --> 00:03:31,440 Speaker 1: And then it was a biscuit just as big as 59 00:03:31,480 --> 00:03:34,960 Speaker 1: a cat's head just about maybe a little bigger. You'd 60 00:03:35,000 --> 00:03:39,320 Speaker 1: be a little bigger. Anyway, Let's get to our question. Biscuits. 61 00:03:41,400 --> 00:03:48,120 Speaker 1: What are they? Okay? And yes, first off, American biscuits, 62 00:03:48,160 --> 00:03:51,800 Speaker 1: particularly American Southern biscuits, what are they? They're like the 63 00:03:51,960 --> 00:03:56,440 Speaker 1: soft bread like concoction, not English biscuits, which are more 64 00:03:56,520 --> 00:04:02,800 Speaker 1: like what we Yankees would call cookies. Right. Modernly, biscuits 65 00:04:02,840 --> 00:04:05,760 Speaker 1: are a type of wheat flour based bread called a 66 00:04:05,800 --> 00:04:08,640 Speaker 1: quick bread, meaning that they do not use yeast to rise, 67 00:04:08,760 --> 00:04:12,200 Speaker 1: but rather chemical leaveners like baking powder and baking soda. 68 00:04:12,760 --> 00:04:14,320 Speaker 1: This means that you can mix them up real quick. 69 00:04:14,360 --> 00:04:16,440 Speaker 1: You don't need to wait for the yeast to produce 70 00:04:16,480 --> 00:04:19,800 Speaker 1: air pockets in the dough. They're made with just white flour, 71 00:04:19,920 --> 00:04:22,920 Speaker 1: butter and or lard and door shortening milk or buttermilk 72 00:04:23,000 --> 00:04:26,200 Speaker 1: or cream, your chemical leaveners, and maybe like a pinch 73 00:04:26,240 --> 00:04:29,160 Speaker 1: of salt and sugar. Mix them up, baked them as 74 00:04:29,240 --> 00:04:31,839 Speaker 1: individual pieces rather than like a loaf or a whole 75 00:04:31,839 --> 00:04:35,960 Speaker 1: panful to be cut afterwards. And due to several really 76 00:04:36,000 --> 00:04:38,400 Speaker 1: awesome physics things that I'll get into in a minute here, 77 00:04:38,560 --> 00:04:42,600 Speaker 1: those ingredients bake up into this sort of savory confection 78 00:04:42,640 --> 00:04:45,279 Speaker 1: of a bread. It's light and airy and flaky on 79 00:04:45,279 --> 00:04:49,480 Speaker 1: the inside and crumbly crisp on the outside. Darn you, Lauren, 80 00:04:50,400 --> 00:04:54,920 Speaker 1: my craving is intensifying. In an article for Southern Reader 81 00:04:55,000 --> 00:04:59,480 Speaker 1: when Nelda Hill described good biscuits this way, light as 82 00:04:59,480 --> 00:05:02,680 Speaker 1: a George Are, and as flaky as the paint on 83 00:05:02,720 --> 00:05:05,800 Speaker 1: the west side of my house. A good biscuit stops 84 00:05:05,839 --> 00:05:09,200 Speaker 1: gravy without crumbling, and holds molasses like a tea spoon. 85 00:05:09,600 --> 00:05:12,919 Speaker 1: It is one of the best conveyors of oh yeah, 86 00:05:15,000 --> 00:05:19,120 Speaker 1: things too much, jam. I love light as a Georgia 87 00:05:19,160 --> 00:05:25,360 Speaker 1: are Georgia Oldia. There are a lot of different types 88 00:05:25,480 --> 00:05:29,080 Speaker 1: of American biscuits, some much more difficult to wrangle together. 89 00:05:29,160 --> 00:05:33,479 Speaker 1: There's the beaten biscuit, drop biscuit, cathead biscuit, buttermilk biscuit, 90 00:05:33,760 --> 00:05:37,960 Speaker 1: sweet biscuit, sweet potato biscuit, the Ride Lobster cheddar Bay biscuit. 91 00:05:38,400 --> 00:05:41,000 Speaker 1: I have told Lauren, and now I will share with you. 92 00:05:41,080 --> 00:05:44,719 Speaker 1: I have this dream of going to Red Lobster, ordering 93 00:05:44,760 --> 00:05:47,440 Speaker 1: their nicest bottle of red wine and just eating the 94 00:05:47,480 --> 00:05:51,040 Speaker 1: cheddar Bay biscuits. I think this is a valid dream 95 00:05:51,040 --> 00:05:52,840 Speaker 1: that we can may come to pass Like I think 96 00:05:52,839 --> 00:05:56,160 Speaker 1: that's the mark of a good dream. You know, I agree, 97 00:05:56,320 --> 00:06:00,479 Speaker 1: and I one day I shall happily be munching on 98 00:06:00,560 --> 00:06:06,760 Speaker 1: chedder Bay biscuits and drinking my medium price. And I also, 99 00:06:06,839 --> 00:06:09,400 Speaker 1: infamously to me at least, because I've never shared this 100 00:06:09,480 --> 00:06:12,560 Speaker 1: video with anybody, tried to make a social video when 101 00:06:12,600 --> 00:06:16,240 Speaker 1: we first started of me making buttermilk biscuits. Remember after 102 00:06:16,279 --> 00:06:18,600 Speaker 1: we got that butter milk from Banner Butters. Oh yeah, yeah, 103 00:06:18,720 --> 00:06:21,880 Speaker 1: I tried to make buttermilk biscuits and it was a disaster, 104 00:06:22,480 --> 00:06:26,520 Speaker 1: hilarious sticky disaster. And it's great because I couldn't stop 105 00:06:26,560 --> 00:06:33,360 Speaker 1: filming because my was everywhere and it was sticking, just increasingly, 106 00:06:33,440 --> 00:06:36,920 Speaker 1: panicked more and more. I still wish that I had 107 00:06:36,960 --> 00:06:40,279 Speaker 1: been there, because it's really easy to correct sticky biscuits. 108 00:06:40,320 --> 00:06:42,000 Speaker 1: You just add a little bit more flour until it 109 00:06:42,000 --> 00:06:43,920 Speaker 1: evens out again. That's all you really have to do. 110 00:06:44,640 --> 00:06:52,000 Speaker 1: I think I was near DearS, like it's slowly devouring me. Yeah. 111 00:06:52,360 --> 00:06:54,479 Speaker 1: This is also why it's important to add your milk 112 00:06:54,560 --> 00:06:58,080 Speaker 1: product and small amounts just until it comes together. I 113 00:06:58,160 --> 00:07:03,240 Speaker 1: was so excited about that, you just added it all. Yeah, terfect. Yeah, 114 00:07:03,279 --> 00:07:06,280 Speaker 1: oh no, maybe I'll post it. It is kind of funny, 115 00:07:07,240 --> 00:07:10,880 Speaker 1: I think in the beginning, I'm so upbeaten optimistic about it. 116 00:07:11,960 --> 00:07:14,680 Speaker 1: According to the recipe, no fools can mess that up, 117 00:07:14,720 --> 00:07:16,200 Speaker 1: but they don't know what kind of fool I am. 118 00:07:16,240 --> 00:07:19,640 Speaker 1: And then cut to oh my goodness, what do I 119 00:07:19,720 --> 00:07:25,360 Speaker 1: do anyway? Well, you made it through. I did. You're 120 00:07:25,360 --> 00:07:28,240 Speaker 1: a stronger person for it, Thank you. I won't forget that, 121 00:07:29,240 --> 00:07:32,239 Speaker 1: m M. And I haven't tried again since, but maybe 122 00:07:32,240 --> 00:07:33,680 Speaker 1: one of these days we'll work on it. With our 123 00:07:33,720 --> 00:07:37,480 Speaker 1: powers combined, we can cook a Southern meal. Yes, But 124 00:07:37,760 --> 00:07:42,320 Speaker 1: back to that terminology. Why the difference in terminology though? 125 00:07:42,640 --> 00:07:46,520 Speaker 1: Oh yeah, okay, So the biscuits that we American English 126 00:07:46,640 --> 00:07:49,320 Speaker 1: speakers think of today when we hear the word, these 127 00:07:49,360 --> 00:07:51,640 Speaker 1: fluffy things that come from the South are a relatively 128 00:07:51,800 --> 00:07:55,480 Speaker 1: recent invention and bear little resemblance to what the word 129 00:07:55,720 --> 00:07:58,920 Speaker 1: biscuit referred to throughout history. We will get into that, 130 00:07:59,000 --> 00:08:03,920 Speaker 1: but first, biscuits. Science sound the best kind of science, 131 00:08:04,000 --> 00:08:06,560 Speaker 1: all right? Oh man, and y'all will get to talk 132 00:08:06,600 --> 00:08:13,240 Speaker 1: about chemical leavenners. It's like crickets. It's exciting, we promise 133 00:08:15,480 --> 00:08:18,640 Speaker 1: it gets excited about gas bubbles. I don't know, all right. 134 00:08:18,880 --> 00:08:22,360 Speaker 1: So baking soda, which I mentioned earlier, is the street 135 00:08:22,440 --> 00:08:25,200 Speaker 1: name for sodium by carbonate. If you've ever used a 136 00:08:25,240 --> 00:08:27,360 Speaker 1: bath bomb to make your bathwater all fuzzy, that was 137 00:08:27,440 --> 00:08:30,600 Speaker 1: the main ingredient. It's this dry powder that reacts with 138 00:08:30,640 --> 00:08:34,280 Speaker 1: acids and releases bubbles of carbon dioxide, which makes it 139 00:08:34,360 --> 00:08:36,600 Speaker 1: a good replacement in baked goods for a yeast, which 140 00:08:36,880 --> 00:08:39,640 Speaker 1: also release carbon dioxide bubbles. You just have to wait 141 00:08:39,679 --> 00:08:42,720 Speaker 1: around for them to eat sugar and you know fared 142 00:08:42,720 --> 00:08:46,840 Speaker 1: out the carbon dioxide. It's lovely. It is. You want 143 00:08:46,880 --> 00:08:49,720 Speaker 1: bubbles and baked goods because they get trapped in the 144 00:08:49,720 --> 00:08:52,200 Speaker 1: dough as the dough heats and solidifies in the oven, 145 00:08:52,480 --> 00:08:55,400 Speaker 1: creating these wee pockets that make the bread fluffy and tender. 146 00:08:55,640 --> 00:08:59,760 Speaker 1: Baking powder, meanwhile, is made up of baking soda plus 147 00:08:59,800 --> 00:09:03,079 Speaker 1: a dry powdered form of an acid, something like cream 148 00:09:03,080 --> 00:09:05,440 Speaker 1: of tartar for example. So when you get the powdered 149 00:09:05,440 --> 00:09:08,160 Speaker 1: acid wet, it can interact with baking soda in the 150 00:09:08,200 --> 00:09:11,839 Speaker 1: mix and produce that carbon dioxide. Recipes often call for 151 00:09:11,880 --> 00:09:14,760 Speaker 1: baking powder instead of straight soda so that you don't 152 00:09:14,800 --> 00:09:17,640 Speaker 1: have to add your own acid, which would more greatly 153 00:09:17,679 --> 00:09:20,120 Speaker 1: affect the flavor of the final product. It's also a 154 00:09:20,160 --> 00:09:22,920 Speaker 1: little bit more reliable in terms of like how much 155 00:09:23,040 --> 00:09:28,040 Speaker 1: gas you get out of it. You're thinking of the 156 00:09:28,080 --> 00:09:30,080 Speaker 1: other kind of gas. I'm talking about the kind that's 157 00:09:30,120 --> 00:09:33,440 Speaker 1: creating pockets in the bread. Speaking of consistency, um, some 158 00:09:33,640 --> 00:09:37,400 Speaker 1: baking powders even contain two types of acids to ensure 159 00:09:37,440 --> 00:09:41,480 Speaker 1: that as much of that sodium bicarbonate gets activated as possible, 160 00:09:41,640 --> 00:09:44,679 Speaker 1: and those are called double acting baking powders. If you've 161 00:09:44,679 --> 00:09:47,440 Speaker 1: ever seen single acting, that's one acid. Double acting is 162 00:09:47,480 --> 00:09:50,200 Speaker 1: too I for a long time, I think I've said 163 00:09:50,240 --> 00:09:53,800 Speaker 1: on this show, until maybe three or four years ago, 164 00:09:53,920 --> 00:09:58,160 Speaker 1: I thought baking soda and baking powder were the same thing. Ah, 165 00:09:58,200 --> 00:10:01,120 Speaker 1: and I was just using them interchange changeably. Oh yeah, no, 166 00:10:01,400 --> 00:10:03,240 Speaker 1: And I think I sometimes I see them both on 167 00:10:03,280 --> 00:10:05,800 Speaker 1: our recipe, and it never occurred to me, maybe these 168 00:10:05,800 --> 00:10:08,600 Speaker 1: are two different things. Why would they list it twice 169 00:10:08,679 --> 00:10:12,920 Speaker 1: with different levels of ingredients. Some copy editor just wasn't 170 00:10:12,920 --> 00:10:17,120 Speaker 1: paying attention. Yeah, you know what, I think you should 171 00:10:17,120 --> 00:10:20,640 Speaker 1: add another half teaspoon of baking soda. I always assumed 172 00:10:20,679 --> 00:10:23,199 Speaker 1: baking soda was the real one, and baking powder was like, 173 00:10:24,040 --> 00:10:29,120 Speaker 1: I don't know, some knockoff of baking. So I've learned 174 00:10:29,160 --> 00:10:31,320 Speaker 1: a lot, and my based goods haven't proved for it. 175 00:10:31,400 --> 00:10:37,640 Speaker 1: I believe that, yeah, yeah, it is. It is okay. 176 00:10:37,760 --> 00:10:41,439 Speaker 1: So the way that you make biscuits is you sift 177 00:10:41,520 --> 00:10:44,000 Speaker 1: together your flour and your baking powder to make sure 178 00:10:44,040 --> 00:10:47,200 Speaker 1: the powder is evenly distributed and that the flower particles 179 00:10:47,240 --> 00:10:49,880 Speaker 1: aren't like kicking up with each other. Then you cut 180 00:10:49,920 --> 00:10:52,640 Speaker 1: in cold butter or whatever other solid fat you're using, 181 00:10:52,679 --> 00:10:56,079 Speaker 1: and cut in means that you you work the fat 182 00:10:56,200 --> 00:11:00,200 Speaker 1: into these we tiny little pieces, evenly distributed a again 183 00:11:00,280 --> 00:11:03,360 Speaker 1: throughout the flour mixture. There are more or less um. 184 00:11:03,400 --> 00:11:05,640 Speaker 1: There are a lot of methods for doing this, and 185 00:11:05,720 --> 00:11:08,640 Speaker 1: everyone has an opinion on which is best. I will 186 00:11:08,640 --> 00:11:11,319 Speaker 1: not presume to tell y'all that is up to you. 187 00:11:12,360 --> 00:11:13,960 Speaker 1: This is a decision you have to make for yourself, 188 00:11:14,480 --> 00:11:18,400 Speaker 1: between you and your kitchen maid, you, you and your biscuit. God. 189 00:11:19,800 --> 00:11:22,600 Speaker 1: You want the butter to be cold I mentioned cold um, 190 00:11:22,600 --> 00:11:25,520 Speaker 1: and the pieces of it to be tiny, because it's 191 00:11:25,559 --> 00:11:28,960 Speaker 1: not just adding delicious fat into your dough. It's helping 192 00:11:29,040 --> 00:11:32,200 Speaker 1: form the structure of the finished biscuit. When your butter 193 00:11:32,240 --> 00:11:35,040 Speaker 1: fragments start cold or whatever kind of fat, I'm just 194 00:11:35,040 --> 00:11:36,960 Speaker 1: gonna say butter from here on out. When they're cold, 195 00:11:37,040 --> 00:11:39,559 Speaker 1: they're they're taking up a lot of space in the dough. 196 00:11:39,840 --> 00:11:41,600 Speaker 1: So when you put the dough into the oven and 197 00:11:41,720 --> 00:11:44,320 Speaker 1: it starts getting hot, the dough will start firming up 198 00:11:44,400 --> 00:11:47,080 Speaker 1: just as the butter melts. This will leave these wee 199 00:11:47,080 --> 00:11:49,640 Speaker 1: little air pockets in the dough where the granules of 200 00:11:49,679 --> 00:11:52,040 Speaker 1: butter used to be, meaning that you wind up with 201 00:11:52,200 --> 00:11:56,480 Speaker 1: yet fluffier and flakier biscuits. M m m. And I've 202 00:11:56,480 --> 00:12:00,640 Speaker 1: mentioned before, but my method, my lazy meth it is 203 00:12:00,720 --> 00:12:04,200 Speaker 1: you freeze the butter and then use it greater and 204 00:12:04,400 --> 00:12:08,880 Speaker 1: grate and butter into the lazy or clever thank you. 205 00:12:10,600 --> 00:12:14,400 Speaker 1: I just need someone to understand me. It's a valid method, 206 00:12:14,600 --> 00:12:17,640 Speaker 1: thank you, and way easier than like chopping it in 207 00:12:17,679 --> 00:12:21,200 Speaker 1: with knives, which is what I do or um yeah anyway, okay, 208 00:12:21,240 --> 00:12:23,840 Speaker 1: So the last ingredient before you pop your biscuits in 209 00:12:23,880 --> 00:12:28,120 Speaker 1: the oven is liquid, usually milk, maybe buttermilk something like that. 210 00:12:28,440 --> 00:12:31,080 Speaker 1: This adds water that allows the proteins in the flour 211 00:12:31,160 --> 00:12:35,440 Speaker 1: to link up into a tender chewy gluten, and also 212 00:12:35,480 --> 00:12:37,360 Speaker 1: when the dough heats up in the oven, that water 213 00:12:37,440 --> 00:12:41,000 Speaker 1: content will boil, forming more air bubbles that help the 214 00:12:41,040 --> 00:12:46,160 Speaker 1: lift the liquid milk or whatever also starts to activate 215 00:12:46,200 --> 00:12:49,520 Speaker 1: the acids in that baking powder. Biscuits are generally made 216 00:12:49,520 --> 00:12:52,440 Speaker 1: with double acting baking powders um. One of the acids 217 00:12:52,440 --> 00:12:56,079 Speaker 1: they contain won't start reacting with baking soda until the 218 00:12:56,120 --> 00:12:57,880 Speaker 1: stuff goes into the oven and gets up to about 219 00:12:58,559 --> 00:13:03,120 Speaker 1: degrees fahrenheit or eight rease celsius. But the other acid, 220 00:13:03,160 --> 00:13:06,320 Speaker 1: and you're double acting baking powder, will start reacting at 221 00:13:06,400 --> 00:13:09,080 Speaker 1: room temperature as soon as the liquid is added. And 222 00:13:09,120 --> 00:13:11,520 Speaker 1: this is why you want to work biscuit dough quickly 223 00:13:11,760 --> 00:13:14,280 Speaker 1: and get it into the oven fast after you add 224 00:13:14,280 --> 00:13:16,560 Speaker 1: your liquid, because it will start to deflate if you 225 00:13:16,640 --> 00:13:19,320 Speaker 1: leave it out too long. The same goes for any 226 00:13:19,400 --> 00:13:23,600 Speaker 1: number of quick breads. Yes, it's true. Yeah, so yeah, 227 00:13:23,640 --> 00:13:25,560 Speaker 1: you mix up your ingredients. You work the dough quickly 228 00:13:25,720 --> 00:13:28,600 Speaker 1: and minimally to to help the gluten chain up just 229 00:13:28,840 --> 00:13:30,960 Speaker 1: enough but not too much. You don't want chewy biscuits. 230 00:13:31,120 --> 00:13:33,520 Speaker 1: You roll it out to whatever thickness the recipe calls for. 231 00:13:33,640 --> 00:13:36,360 Speaker 1: Cut them with something sharp. This is important because the 232 00:13:36,360 --> 00:13:38,839 Speaker 1: blunt edges of a glass will kind of collapse the 233 00:13:39,320 --> 00:13:43,080 Speaker 1: internal layers of the dough along the edges of each biscuit. Yeah, 234 00:13:43,120 --> 00:13:45,760 Speaker 1: I want something sharp that will prevent rise. Yeah. Um. 235 00:13:45,800 --> 00:13:48,120 Speaker 1: And then you get your biscuits in the oven science, 236 00:13:48,559 --> 00:13:54,000 Speaker 1: biscuit science, biscuit science. Unless you're making drop biscuits, and 237 00:13:54,000 --> 00:13:56,360 Speaker 1: then you don't cut them. That's a slightly different process 238 00:13:56,400 --> 00:14:01,600 Speaker 1: and also cool, nothing wrong with it. Also cool. Yeah, 239 00:14:01,920 --> 00:14:06,920 Speaker 1: nothing wrong with it. The drop biscuit gods are gonna 240 00:14:07,640 --> 00:14:11,559 Speaker 1: curses terrible biscuits from here on out. I've already paid 241 00:14:11,640 --> 00:14:18,160 Speaker 1: my price, gesturing to someone that's not there. Yeah. Depending 242 00:14:18,160 --> 00:14:20,120 Speaker 1: on what kind of biscuit you're looking for, there are 243 00:14:20,160 --> 00:14:23,280 Speaker 1: so many recipes online that can help you out here. Yes, 244 00:14:23,560 --> 00:14:27,560 Speaker 1: so many recipes videos, what have you. Yeah. Um. And 245 00:14:27,600 --> 00:14:30,320 Speaker 1: if we're talking about nutrition, it depends on the type. 246 00:14:30,320 --> 00:14:32,920 Speaker 1: But it's fat and flower I mean they're not great 247 00:14:33,000 --> 00:14:35,200 Speaker 1: for you know. I mean they have a little bit 248 00:14:35,200 --> 00:14:37,840 Speaker 1: of protein in there. That's good. You know. Fat helps 249 00:14:37,880 --> 00:14:40,160 Speaker 1: keep you full, that's nice. It does. Whenever I think 250 00:14:40,160 --> 00:14:41,760 Speaker 1: of the nutrition of bread products, I think of that 251 00:14:41,800 --> 00:14:45,960 Speaker 1: line from Scott Pilgrim versus the world where they're eating 252 00:14:45,960 --> 00:14:47,920 Speaker 1: garlic bread and he's like, oh, would just eat garlic 253 00:14:47,960 --> 00:14:49,960 Speaker 1: bread all the time. And she's like bread makes you 254 00:14:50,000 --> 00:14:59,440 Speaker 1: fat and he's like bread fat. No. Yeah, I just 255 00:14:59,520 --> 00:15:06,320 Speaker 1: did a like a roller coaster wou motion. It's pretty good. Yes, um, 256 00:15:06,400 --> 00:15:08,240 Speaker 1: and numbers are a bit hard to come by, but 257 00:15:08,320 --> 00:15:13,000 Speaker 1: we did find some. Yes. As of the biscuit was 258 00:15:13,080 --> 00:15:16,200 Speaker 1: named one of America's fastest growing menu items by the 259 00:15:16,280 --> 00:15:19,440 Speaker 1: market research firm Nation's Restaurant News. This is part of 260 00:15:19,480 --> 00:15:23,600 Speaker 1: what's being called the rise of breakfast. It's a biscuit pun. 261 00:15:23,720 --> 00:15:28,920 Speaker 1: Now more fast and fast casual chains are offering breakfast items, 262 00:15:28,960 --> 00:15:32,160 Speaker 1: and more of them are offering them all day. The 263 00:15:32,200 --> 00:15:35,520 Speaker 1: breakfast category is projected to reach sixty billion dollars a 264 00:15:35,600 --> 00:15:39,040 Speaker 1: year UH in value by nineteen, up from just fifty 265 00:15:39,040 --> 00:15:43,480 Speaker 1: billion in Yeah. I find so interesting about that is 266 00:15:44,200 --> 00:15:47,520 Speaker 1: in our episode on Brunch, we talked about how less 267 00:15:47,560 --> 00:15:53,240 Speaker 1: people are eating breakfast now than ever, but at the 268 00:15:53,320 --> 00:15:57,440 Speaker 1: same time people like breakfast food right, just maybe not 269 00:15:57,920 --> 00:16:03,440 Speaker 1: at breakfast and the rise of more all day breakfast items. 270 00:16:04,040 --> 00:16:08,720 Speaker 1: McDonald's facing that pressure to have breakfast all day yea, 271 00:16:08,920 --> 00:16:11,360 Speaker 1: or like Starbucks offering all of those breakfast items like 272 00:16:11,480 --> 00:16:16,479 Speaker 1: breakfast sandwiches and whatever. Yeah, but from my own anecdotal experience, 273 00:16:17,360 --> 00:16:19,360 Speaker 1: as I've mentioned many times, I've came from a small 274 00:16:19,360 --> 00:16:23,160 Speaker 1: town and there weren't that many restaurant options when I 275 00:16:23,160 --> 00:16:24,640 Speaker 1: was growing up there. There are a lot more now. 276 00:16:24,960 --> 00:16:29,400 Speaker 1: But one of the options was Dairy Queen, and it 277 00:16:29,680 --> 00:16:32,560 Speaker 1: caused traffic jams in the morning because it was like 278 00:16:32,800 --> 00:16:35,680 Speaker 1: it didn't have a parking lot. Really, it was just 279 00:16:35,800 --> 00:16:38,520 Speaker 1: right off the road, and so people it was next 280 00:16:38,560 --> 00:16:41,520 Speaker 1: to an intersection, and people going to all of the 281 00:16:41,560 --> 00:16:44,720 Speaker 1: schools were in the other direction, so the drive thru 282 00:16:44,840 --> 00:16:48,800 Speaker 1: would be out causing snaked out onto the road like 283 00:16:48,840 --> 00:16:52,000 Speaker 1: past the intersection, and it got to the point where 284 00:16:52,000 --> 00:16:54,760 Speaker 1: they were like forming a road across the street that 285 00:16:54,840 --> 00:16:57,240 Speaker 1: wasn't there. But people would go get in line over there. 286 00:16:57,240 --> 00:16:59,480 Speaker 1: And what everybody told me they were ordering, because I 287 00:16:59,520 --> 00:17:03,880 Speaker 1: was always so confused by this was the biscuits, some 288 00:17:04,000 --> 00:17:08,080 Speaker 1: variety of the biscuits, all right from Dairy Queen. I 289 00:17:08,119 --> 00:17:10,760 Speaker 1: didn't know that Dairy Queen even served that they do, 290 00:17:11,160 --> 00:17:15,879 Speaker 1: certainly around the Atlanta area. Oh now, I wonder Okay, alright, 291 00:17:16,080 --> 00:17:18,040 Speaker 1: history of Dairy Queen is a whole separate episode. Oh, 292 00:17:18,119 --> 00:17:19,680 Speaker 1: I've looked into it. Do you know who owns it now? 293 00:17:19,920 --> 00:17:24,359 Speaker 1: Well know Warren Buffett? What Yes, I looked into it 294 00:17:24,400 --> 00:17:27,520 Speaker 1: briefly for Sunday episode. I could be wrong, but I'm 295 00:17:27,520 --> 00:17:31,040 Speaker 1: pretty sure Warren Buffett owns it. Okay, all right, well, alright, 296 00:17:31,119 --> 00:17:35,080 Speaker 1: future episode for sure, Chill and grill baby. But in 297 00:17:35,160 --> 00:17:39,800 Speaker 1: the meantime, we have a lot of really fascinating history 298 00:17:39,920 --> 00:17:43,760 Speaker 1: about the biscuit for you, including all of that etymology. 299 00:17:44,160 --> 00:17:46,000 Speaker 1: But first we're going to pause for a quick break 300 00:17:46,000 --> 00:17:57,359 Speaker 1: forward from our sponsor and we're back. Thank you, sponsor, Yes, 301 00:17:57,400 --> 00:18:03,760 Speaker 1: thank you, And we're back with our etymological journey. Yeah. 302 00:18:03,800 --> 00:18:08,720 Speaker 1: What a fun journey this will be so okay. The 303 00:18:08,800 --> 00:18:12,600 Speaker 1: word biscuit comes from a combination of the Latin word 304 00:18:12,760 --> 00:18:17,320 Speaker 1: biz meaning cooked, and coctus, meaning twice, used to describe 305 00:18:17,320 --> 00:18:21,520 Speaker 1: a common ration for soldiers of the Roman Empire. These 306 00:18:21,640 --> 00:18:25,200 Speaker 1: biscuits were unpleasant. Um, they were made without any fat 307 00:18:25,640 --> 00:18:27,880 Speaker 1: or any levening agents at all, so they would last 308 00:18:27,880 --> 00:18:31,440 Speaker 1: a long time. Yeah. And because of that, as you 309 00:18:31,480 --> 00:18:35,359 Speaker 1: can imagine, it was popular on long journeys where these 310 00:18:35,400 --> 00:18:40,040 Speaker 1: biscuits are hardtack or sea biscuits or ship's biscuits or 311 00:18:40,119 --> 00:18:45,080 Speaker 1: pilot bread interesting were baked up to four times to 312 00:18:45,160 --> 00:18:47,840 Speaker 1: make sure they'd last the journey. And that reminds me 313 00:18:47,920 --> 00:18:51,040 Speaker 1: of Hagrid's rock cakes Harry Potter reference of the episode, 314 00:18:51,200 --> 00:18:53,160 Speaker 1: which I have a recipe for, and I'm always kind 315 00:18:53,160 --> 00:18:58,280 Speaker 1: of like why why, I wonder if they're just like scones. 316 00:18:59,040 --> 00:19:02,720 Speaker 1: They probably are. They probably completely are. Send me the 317 00:19:02,760 --> 00:19:05,800 Speaker 1: recipe ill check it out, okay. Also, the French and 318 00:19:05,880 --> 00:19:10,359 Speaker 1: Italian had similar related words biscuit, which actually came before 319 00:19:10,400 --> 00:19:16,000 Speaker 1: the British word and biscotty, respectively. And also King Louis 320 00:19:16,040 --> 00:19:21,480 Speaker 1: the Fourteen Soldiers called biscuits stone bread, rock cakes, rock 321 00:19:21,520 --> 00:19:26,879 Speaker 1: cakes indeed, and to soften up these babies, sailors would 322 00:19:26,920 --> 00:19:30,880 Speaker 1: sometimes dip them in brine, or they would break them 323 00:19:30,920 --> 00:19:35,400 Speaker 1: against their arms to make smaller, easier to eat pieces. 324 00:19:36,560 --> 00:19:39,800 Speaker 1: All seemed just okay in the biscuit world. Yeah, they 325 00:19:40,040 --> 00:19:43,119 Speaker 1: maybe weren't tasty, but they were nutritious enough and lasted 326 00:19:43,359 --> 00:19:47,760 Speaker 1: quite a bit. M hmm. By fourteenth century Britain, the 327 00:19:47,760 --> 00:19:50,960 Speaker 1: word biscuit was used to describe a sweet cookie like thing. 328 00:19:51,359 --> 00:19:54,600 Speaker 1: And yes, growing all you like British listeners, we can't 329 00:19:54,680 --> 00:20:00,000 Speaker 1: hear you that was dried out. Over time, it softened 330 00:20:00,000 --> 00:20:06,240 Speaker 1: and became a perfect accompaniment for tea. But language injuries. 331 00:20:09,160 --> 00:20:11,800 Speaker 1: In the seventeen hundreds, the Dutch started using the word 332 00:20:12,119 --> 00:20:17,320 Speaker 1: kukis to refer to little cakes. Yep, I bet a 333 00:20:17,359 --> 00:20:20,400 Speaker 1: lot of you see where this is going. These little 334 00:20:20,440 --> 00:20:24,359 Speaker 1: cakes had a levening agent that gave them a cakey texture, 335 00:20:24,720 --> 00:20:29,439 Speaker 1: and they were overall biscuity. It's just confusing in the 336 00:20:29,440 --> 00:20:32,040 Speaker 1: context of all of this, But yes, the Dutch word 337 00:20:32,160 --> 00:20:37,040 Speaker 1: was adopted in English and lives on as cookie. When 338 00:20:37,280 --> 00:20:39,800 Speaker 1: Dutch and English merchants began selling their wares in a 339 00:20:39,880 --> 00:20:45,000 Speaker 1: New world, words collide words and world whow what do 340 00:20:45,080 --> 00:20:48,119 Speaker 1: you call these things? Haresy? I called them this. After 341 00:20:48,200 --> 00:20:52,840 Speaker 1: the American Revolutionary War, Americans were not so into the British, 342 00:20:53,640 --> 00:20:56,439 Speaker 1: so they sided with the Dutch when it came to 343 00:20:56,560 --> 00:21:00,880 Speaker 1: the great biscuits or cookies debate. Basically, the Americans called 344 00:21:00,880 --> 00:21:05,480 Speaker 1: the British biscuits by cookies are crackers out of spite, 345 00:21:05,760 --> 00:21:09,639 Speaker 1: which I love and totally understand. And Americans took up 346 00:21:09,640 --> 00:21:13,280 Speaker 1: the word biscuit and applied it to a round, soft, 347 00:21:13,760 --> 00:21:17,639 Speaker 1: not twice baked bread typically served with gravy. Which is 348 00:21:17,680 --> 00:21:21,520 Speaker 1: also a different meaning in Britain. Gravy does so fun 349 00:21:21,520 --> 00:21:25,560 Speaker 1: with birds, yeah, m hm, and so does flapjack. What 350 00:21:25,760 --> 00:21:30,320 Speaker 1: apparently flapjack means granola in Britain. Oh I didn't know that, 351 00:21:30,480 --> 00:21:34,080 Speaker 1: did you. Yeah, so it's true. Yeah, well one of 352 00:21:34,080 --> 00:21:36,760 Speaker 1: my nicknames is flapjack. Really, so it takes on a 353 00:21:36,760 --> 00:21:41,720 Speaker 1: whole new meaning if it has a different meaning goodness, granola. 354 00:21:41,960 --> 00:21:43,919 Speaker 1: I was ordering British snacks at one point and I 355 00:21:43,960 --> 00:21:46,760 Speaker 1: got very confused about it. All turned out okay, but 356 00:21:47,320 --> 00:21:50,919 Speaker 1: I'm relieved to hear that, sincerely, flap jacks are not. 357 00:21:51,400 --> 00:21:53,600 Speaker 1: I'd be very disappointed if I ordered what I thought 358 00:21:53,640 --> 00:21:55,640 Speaker 1: was pancakes and I got granola, I have to say, 359 00:21:55,920 --> 00:21:59,880 Speaker 1: but that's just me. That's just me. And another thing 360 00:22:00,160 --> 00:22:02,360 Speaker 1: that I thought was interesting about this whole thing. We've 361 00:22:02,400 --> 00:22:05,480 Speaker 1: talked about an Abisco before on the show, that the 362 00:22:05,560 --> 00:22:10,800 Speaker 1: company and how it stands for National Biscuit Company, which 363 00:22:10,960 --> 00:22:14,440 Speaker 1: in this context is interesting. It's one of the biggest, 364 00:22:14,440 --> 00:22:18,359 Speaker 1: if not the biggest, companies specializing in cookies and crackers, 365 00:22:18,760 --> 00:22:21,000 Speaker 1: but they use biscuit in the British sense of the word, 366 00:22:21,160 --> 00:22:26,600 Speaker 1: and they are an American company. Huh huh. Indeed, another 367 00:22:26,640 --> 00:22:28,440 Speaker 1: thing that comes up a lot in this conversation around 368 00:22:28,440 --> 00:22:32,359 Speaker 1: biscuits is scones. The New York Times tells me the 369 00:22:32,400 --> 00:22:35,400 Speaker 1: only ingredients separating basic recipes for both of them are 370 00:22:35,400 --> 00:22:38,040 Speaker 1: two tables foods of sugar and an egg, which I 371 00:22:38,080 --> 00:22:41,120 Speaker 1: have my doubts. Oh scon aside, Okay, all right, there 372 00:22:41,200 --> 00:22:43,760 Speaker 1: is a big difference between what coffeehouses here in the 373 00:22:43,800 --> 00:22:48,160 Speaker 1: States sell as scones versus what scones have traditionally been. Uh, 374 00:22:48,200 --> 00:22:52,720 Speaker 1: scones here have become these stiff, crumbly, super sweet things. 375 00:22:52,920 --> 00:22:54,560 Speaker 1: If you get to scone over in the British aisles, 376 00:22:54,680 --> 00:22:58,760 Speaker 1: you'd likely be served something a lot like an American biscuit, 377 00:22:59,680 --> 00:23:03,080 Speaker 1: only you probably lightly sweetened. Basically, if if you're making 378 00:23:03,080 --> 00:23:05,560 Speaker 1: what i'd call a proper scone, and this is something 379 00:23:05,600 --> 00:23:07,840 Speaker 1: I have an opinion about, yes, um, you're adding an 380 00:23:07,840 --> 00:23:10,480 Speaker 1: egg and using cream instead of milk, and an otherwise 381 00:23:10,600 --> 00:23:14,000 Speaker 1: basic American biscuit recipe. The extra proteins and facts make 382 00:23:14,040 --> 00:23:16,240 Speaker 1: the resulting baked goods a little bit more cake like, 383 00:23:16,680 --> 00:23:19,760 Speaker 1: a little bit more like like creamy textured than Southern biscuits. 384 00:23:19,840 --> 00:23:23,200 Speaker 1: Um that make them all the time in their fab Yeah, 385 00:23:23,400 --> 00:23:28,440 Speaker 1: you can make them sweeter savory. Yeah, a whole scone world. 386 00:23:28,480 --> 00:23:31,080 Speaker 1: I love a good cheddar herb scone. Oh my gosh, 387 00:23:31,119 --> 00:23:33,320 Speaker 1: next time he make scones, I'm just saying, I'm around, 388 00:23:33,600 --> 00:23:37,600 Speaker 1: you have to eat them fresh, like piping hot. I 389 00:23:37,680 --> 00:23:40,040 Speaker 1: don't worried about that. In fact, you'll be like, how 390 00:23:40,080 --> 00:23:44,800 Speaker 1: did she know? I just appear scones. I think when 391 00:23:44,840 --> 00:23:49,560 Speaker 1: I was in high school, in our Civics class, every 392 00:23:49,560 --> 00:23:51,520 Speaker 1: student got assigned a country and you had to do 393 00:23:51,720 --> 00:23:55,200 Speaker 1: a big project on it, and part of that involved 394 00:23:55,280 --> 00:23:59,280 Speaker 1: cooking a recipe is associated with the country. I can't remember. 395 00:23:59,280 --> 00:24:01,800 Speaker 1: I made scone there crumpets, but they did not turn 396 00:24:01,800 --> 00:24:04,159 Speaker 1: out well, and it was part of your grade. I 397 00:24:04,200 --> 00:24:07,120 Speaker 1: was really about it. They were fine, they just kind 398 00:24:07,119 --> 00:24:11,400 Speaker 1: of bland and hard. I don't know what I did wrong, 399 00:24:11,480 --> 00:24:13,800 Speaker 1: but I have not had I don't think I've had 400 00:24:13,800 --> 00:24:16,639 Speaker 1: a proper scone. If I have, it's been a while, 401 00:24:16,760 --> 00:24:20,560 Speaker 1: So alright, just saying we can rectify this perfect all right. 402 00:24:20,640 --> 00:24:23,639 Speaker 1: Back to the American style biscuit. It is another food 403 00:24:23,840 --> 00:24:29,280 Speaker 1: that arose because of limited resources and practicality. When European 404 00:24:29,280 --> 00:24:33,640 Speaker 1: settlers first arrived to the New World, they didn't have much. 405 00:24:34,080 --> 00:24:37,120 Speaker 1: They were starting from scratch like you do with a biscuit, 406 00:24:37,800 --> 00:24:40,520 Speaker 1: and many cases this meant that a lot of their 407 00:24:40,520 --> 00:24:44,080 Speaker 1: foods were simple and fairly bland. Common food stuffs at 408 00:24:44,080 --> 00:24:48,600 Speaker 1: the time were baked ground wheat, biscuits are breaked ground 409 00:24:48,640 --> 00:24:51,679 Speaker 1: corn corn bread. Depending on whether you lived in the 410 00:24:51,760 --> 00:24:56,000 Speaker 1: North or South, Southern mills traditionally were built to processed corn, 411 00:24:56,240 --> 00:24:59,040 Speaker 1: so even when wheat started coming to the South, the 412 00:24:59,080 --> 00:25:01,320 Speaker 1: mills there were sort of crap it grinding it. So 413 00:25:01,400 --> 00:25:04,720 Speaker 1: for a long time, flour breads like biscuits were a 414 00:25:04,960 --> 00:25:08,760 Speaker 1: rich people food in the South. Everyone else ate cornbread. Yeah, 415 00:25:08,840 --> 00:25:10,880 Speaker 1: and corn bread was also easier to make in terms 416 00:25:10,880 --> 00:25:13,640 Speaker 1: of time and equipment. You didn't need a special pan 417 00:25:13,760 --> 00:25:16,159 Speaker 1: or an oven and a core. Corn Bread is a 418 00:25:16,160 --> 00:25:19,160 Speaker 1: different episode. Oh yeah, I can't wait to talk about bones. 419 00:25:20,520 --> 00:25:23,480 Speaker 1: I can't wait for you to talk about pones where 420 00:25:23,600 --> 00:25:27,040 Speaker 1: we all can't wait about poems, and it's actually very 421 00:25:27,400 --> 00:25:30,600 Speaker 1: kind of boring, but you know, you have pone and patients. Nonetheless, 422 00:25:30,760 --> 00:25:34,200 Speaker 1: we do. Either of these cornbread or biscuits could be 423 00:25:34,280 --> 00:25:37,720 Speaker 1: cheaply spiced up with a bit of gravy of some 424 00:25:37,800 --> 00:25:40,800 Speaker 1: sort made from the drippings of roasted meat filled out 425 00:25:40,840 --> 00:25:43,280 Speaker 1: with a pinch of this and that gravy could make 426 00:25:43,280 --> 00:25:46,480 Speaker 1: a meal out of those planned breads. By the time 427 00:25:46,520 --> 00:25:49,720 Speaker 1: the Revolutionary War rolled around, biscuits or cornbread and gravy 428 00:25:50,000 --> 00:25:54,280 Speaker 1: seem to have been relatively commonplace. By the mid eighteenth century, 429 00:25:54,280 --> 00:25:57,119 Speaker 1: the biscuit was a staple and the wealthy American South, 430 00:25:57,600 --> 00:26:00,840 Speaker 1: but it still wasn't quite the biscuit we think of today. 431 00:26:00,880 --> 00:26:04,680 Speaker 1: Because the yeast was so costly, people often made biscuits 432 00:26:04,720 --> 00:26:08,960 Speaker 1: without this leavening agent. So making biscuits was a laborious process. 433 00:26:09,560 --> 00:26:11,800 Speaker 1: I would argue it still is, but I'm really lazy, 434 00:26:12,040 --> 00:26:16,320 Speaker 1: apparently terrible. Adding milk in order to get air in 435 00:26:16,359 --> 00:26:19,159 Speaker 1: the dough and ensure that it would rise, biscuit makers 436 00:26:19,200 --> 00:26:22,639 Speaker 1: had to use the old elbow greathe and really beat 437 00:26:22,680 --> 00:26:26,440 Speaker 1: the dough and fold it once baked. This dough resulted 438 00:26:26,440 --> 00:26:30,119 Speaker 1: in something bread like but sturdier, all the better for 439 00:26:30,200 --> 00:26:35,760 Speaker 1: scooping up that gravy. You could use pearl ash instead 440 00:26:35,760 --> 00:26:38,320 Speaker 1: of manual labor to get your biscuits to rise, but 441 00:26:38,720 --> 00:26:41,400 Speaker 1: that came at a sacrifice of flavor. I know we've 442 00:26:41,400 --> 00:26:44,520 Speaker 1: talked about this before, But to get pearl ash, which 443 00:26:44,680 --> 00:26:49,760 Speaker 1: is potassium carbonate. Folks poured water over wood ashes already 444 00:26:49,760 --> 00:26:52,439 Speaker 1: you might be having some. You might realize why that 445 00:26:52,480 --> 00:26:56,520 Speaker 1: impacts the flavor. The resulting solid was pearl ash um. 446 00:26:56,560 --> 00:26:59,440 Speaker 1: A similar process was used to make a lie. By 447 00:26:59,440 --> 00:27:02,879 Speaker 1: the way, using pearl ash pretty much guaranteed a bitter, 448 00:27:03,359 --> 00:27:07,240 Speaker 1: soap like flavor. Likely. Uh, and that's not what you're 449 00:27:07,240 --> 00:27:10,160 Speaker 1: looking for in biscuits. Not really, No, No, at least 450 00:27:10,280 --> 00:27:14,719 Speaker 1: not most people. The first recipes for the beaten biscuit 451 00:27:15,080 --> 00:27:18,119 Speaker 1: came out of Maryland and Virginia. Although I did see 452 00:27:18,440 --> 00:27:23,359 Speaker 1: some state debates, I'm positive absolutely all they called for 453 00:27:23,560 --> 00:27:27,240 Speaker 1: ingredients wise was flour, milk, and lard. You need some 454 00:27:27,320 --> 00:27:30,080 Speaker 1: sort of tool to beat these things together with, though 455 00:27:30,760 --> 00:27:36,720 Speaker 1: specialized ax or a wooden mallet or popular options and 456 00:27:37,000 --> 00:27:39,520 Speaker 1: acts for biscuit. I need to know more about this 457 00:27:39,600 --> 00:27:44,160 Speaker 1: biscuit axe, all right, Oh my gosh, it should meet 458 00:27:44,320 --> 00:27:46,359 Speaker 1: one of your ax as your dn D character to 459 00:27:46,560 --> 00:27:51,639 Speaker 1: your biscuit acts. Can she cook? Oh? I don't know. 460 00:27:51,880 --> 00:27:55,000 Speaker 1: That's a good question. I think she can, but I'm 461 00:27:55,000 --> 00:27:56,480 Speaker 1: not sure that you really want to eat a whole 462 00:27:56,480 --> 00:28:00,880 Speaker 1: lot of it. This is an important character question for you. Yeah, 463 00:28:01,160 --> 00:28:04,080 Speaker 1: I'll have to think more about that, all right, But yeah, yeah, 464 00:28:04,119 --> 00:28:07,240 Speaker 1: the amount of effort that these beaten biscuits required to make. 465 00:28:07,280 --> 00:28:10,119 Speaker 1: We're talking hours of beating air into the dough to 466 00:28:10,200 --> 00:28:12,119 Speaker 1: make it so that your biscuits would rise when you 467 00:28:12,160 --> 00:28:15,440 Speaker 1: baked them. So the style of biscuit was really only 468 00:28:15,480 --> 00:28:19,000 Speaker 1: made by enslaved people for their masters, and it dropped 469 00:28:19,000 --> 00:28:23,359 Speaker 1: out of fashion after emancipation. After baking soda was invented 470 00:28:23,400 --> 00:28:25,880 Speaker 1: in the eighteen forties, a lot of Southern cookbooks published 471 00:28:25,880 --> 00:28:30,800 Speaker 1: recipes for soda biscuits, which used baking soda to achieve 472 00:28:30,960 --> 00:28:34,520 Speaker 1: the desired rising. The first baking powder was patented just 473 00:28:34,600 --> 00:28:37,439 Speaker 1: a little bit after that in eighteen fifty six. A 474 00:28:37,480 --> 00:28:43,360 Speaker 1: different thing, yes, truly, And we have some more history 475 00:28:43,440 --> 00:28:45,920 Speaker 1: for you. But first we have one more quick break 476 00:28:46,000 --> 00:28:57,160 Speaker 1: for word from our sponsor, and we're back. Thank you, sponsor, Yes, 477 00:28:57,200 --> 00:29:00,920 Speaker 1: thank you. There are a couple of reasons why biscuits 478 00:29:01,120 --> 00:29:04,479 Speaker 1: took off in the South, in the southern United States, 479 00:29:04,520 --> 00:29:07,600 Speaker 1: and not so much in the North. One of the 480 00:29:07,640 --> 00:29:10,080 Speaker 1: main ones has to do with the types of flower 481 00:29:10,400 --> 00:29:13,600 Speaker 1: used in these regions. In the North, you're likely to 482 00:29:13,680 --> 00:29:17,800 Speaker 1: find um tougher, more glutiny wheats that could survive the 483 00:29:17,880 --> 00:29:21,080 Speaker 1: cold winters, whereas in the South you were more likely 484 00:29:21,120 --> 00:29:24,360 Speaker 1: to find softer wheats with less protein that made for 485 00:29:24,680 --> 00:29:30,200 Speaker 1: fluffier springing your baked goods. Before national distribution was a possibility, 486 00:29:30,200 --> 00:29:33,280 Speaker 1: bleached all purpose flowers were pretty limited to the southern 487 00:29:33,280 --> 00:29:36,360 Speaker 1: American states. This is also part of the reason why 488 00:29:36,400 --> 00:29:39,480 Speaker 1: the North took to bagels more than the South did, yeh, 489 00:29:40,320 --> 00:29:42,880 Speaker 1: in part because of the amount of labor and potential cost. 490 00:29:43,000 --> 00:29:47,360 Speaker 1: At first, biscuits were largely something you'd have on Sundays 491 00:29:47,560 --> 00:29:51,440 Speaker 1: only in the South. To save time and money, large 492 00:29:51,440 --> 00:29:54,600 Speaker 1: clumps of dough were dropped on a baking sheet, giving 493 00:29:54,680 --> 00:29:58,760 Speaker 1: us another type of biscuit, the cat head biscuit. If 494 00:29:58,760 --> 00:30:01,800 Speaker 1: you couldn't afford or fined flour, you might use the 495 00:30:01,880 --> 00:30:05,080 Speaker 1: abundant sweet potato in its place. Abund it in the South, 496 00:30:05,640 --> 00:30:08,360 Speaker 1: the sweet potato biscuit is still alive and well today 497 00:30:08,400 --> 00:30:10,520 Speaker 1: in the South. By the way, we have a pretty 498 00:30:10,560 --> 00:30:14,080 Speaker 1: popular I guess it's a chain. It's it's a local chain, 499 00:30:14,520 --> 00:30:18,200 Speaker 1: Highland Bakery. They have sweet potato biscuits. Yeah. Yeah. Around 500 00:30:18,240 --> 00:30:22,080 Speaker 1: the middle of the nineteenth century, flour milling technology improved, 501 00:30:22,120 --> 00:30:26,080 Speaker 1: and meanwhile Midwestern wheat production was being stepped up, and 502 00:30:26,200 --> 00:30:30,000 Speaker 1: the end result was a better, cheaper flour became available 503 00:30:30,080 --> 00:30:34,360 Speaker 1: for everyone to buy in the Soutain. Yes, and then 504 00:30:34,440 --> 00:30:38,520 Speaker 1: we get Alexander p. Ashbourne, an African American grocery store 505 00:30:38,520 --> 00:30:42,920 Speaker 1: owner out of California. He's the lives of biscuit makers 506 00:30:43,000 --> 00:30:47,840 Speaker 1: with his invention of the biscuit cutter in eighteen seventy five. 507 00:30:48,400 --> 00:30:51,560 Speaker 1: It was springloaded, came in different shapes. I got very 508 00:30:51,560 --> 00:30:55,720 Speaker 1: excited about it. He also was involved in three patents 509 00:30:55,760 --> 00:31:00,960 Speaker 1: for refining and processing coconut oil, by the way, and 510 00:31:01,000 --> 00:31:07,560 Speaker 1: then in Lively Willoughby out of Louisville, Kentucky invented refrigerator biscuits. 511 00:31:08,160 --> 00:31:12,120 Speaker 1: So yeah, the dough pushed into those cardboard two high pressure, 512 00:31:12,400 --> 00:31:16,800 Speaker 1: terrifyingly high pressure. Scary right, it's frightening. He got the 513 00:31:16,880 --> 00:31:21,080 Speaker 1: patent in which was acquired by a local company almost 514 00:31:21,120 --> 00:31:25,880 Speaker 1: immediately and then acquired by Pillsbury Mills. And and yes, 515 00:31:25,960 --> 00:31:29,920 Speaker 1: that Pillsbury Mills. According to the Encyclopedia of Consumer Brands, 516 00:31:30,160 --> 00:31:33,840 Speaker 1: Willoughby's invention was sort of a mishap. To store biscuits, 517 00:31:33,840 --> 00:31:37,240 Speaker 1: Willoughby would slice the biscuits, wrap them in tinfoil and 518 00:31:37,240 --> 00:31:41,120 Speaker 1: then push them into cardboard tubes for storage in the 519 00:31:41,160 --> 00:31:43,920 Speaker 1: ice box. When he would go to retrieve them, the 520 00:31:44,000 --> 00:31:49,640 Speaker 1: compressed dough would explode. Allegedly, Willoughby would send his son 521 00:31:49,760 --> 00:31:52,040 Speaker 1: up a ladder to scrape the dough off the ceiling, 522 00:31:52,120 --> 00:31:56,560 Speaker 1: I think, to repack it. But this did not deter him, 523 00:31:56,600 --> 00:31:58,959 Speaker 1: and he kept experimenting until he came up with a 524 00:31:59,080 --> 00:32:02,959 Speaker 1: less explosive way to store to less explosive and this 525 00:32:03,040 --> 00:32:06,000 Speaker 1: was a big deal. Take this first line of an 526 00:32:06,040 --> 00:32:09,880 Speaker 1: early display ad out of the Atlanta Constitution. Once in 527 00:32:09,880 --> 00:32:13,920 Speaker 1: a lifetime, once in a generation, such things happen. Excavation point, 528 00:32:14,480 --> 00:32:16,719 Speaker 1: it sounds like you're talking about Buffy the Vampire Slayer. 529 00:32:16,800 --> 00:32:20,040 Speaker 1: This is great, it's true. I like it, but it's 530 00:32:20,080 --> 00:32:24,360 Speaker 1: just a biscuit through a biscuit, like I kind of 531 00:32:24,400 --> 00:32:27,960 Speaker 1: alluded to. I loved those the Grand Slam biscuits when 532 00:32:27,960 --> 00:32:29,720 Speaker 1: I was a kid that had all the layers. It 533 00:32:29,800 --> 00:32:32,000 Speaker 1: said at a hundred layers. I don't know if that's true, 534 00:32:32,200 --> 00:32:34,960 Speaker 1: but I would put a different I would alternate butter jam, 535 00:32:35,080 --> 00:32:40,640 Speaker 1: butter jam all the layers. That sounds delicious. I also 536 00:32:40,680 --> 00:32:43,840 Speaker 1: really like the Crescent rules, and yeah, I was terrified 537 00:32:43,880 --> 00:32:45,320 Speaker 1: of opening the tube. I used to make my mom 538 00:32:45,360 --> 00:32:48,680 Speaker 1: do it. They were launched in, by the way, with 539 00:32:48,720 --> 00:32:54,280 Speaker 1: the tagline popping Fresh and then aside, every time I 540 00:32:54,320 --> 00:32:57,200 Speaker 1: hear will Be, I think of that Twilight Zone episode. 541 00:32:57,600 --> 00:33:02,120 Speaker 1: Does anyone else anyone let us know? I really want 542 00:33:02,120 --> 00:33:04,360 Speaker 1: to know, I really want to know. I think it's 543 00:33:04,360 --> 00:33:07,040 Speaker 1: called next Stop Willoughby, so it's easy to find, should you, 544 00:33:07,800 --> 00:33:09,960 Speaker 1: should you want to, I'm just gonna put that out there. 545 00:33:10,880 --> 00:33:16,080 Speaker 1: Another biscuit innovation in three White Lily, and Yes, the 546 00:33:16,120 --> 00:33:20,320 Speaker 1: Flower brand came out with self rising flour with white 547 00:33:20,520 --> 00:33:24,520 Speaker 1: winter wheat. This already has the chemical leaveners added in 548 00:33:25,080 --> 00:33:28,280 Speaker 1: yeah winter wheat, by the way, if you were wondering 549 00:33:28,280 --> 00:33:31,080 Speaker 1: about that, which I was, and went on a very 550 00:33:31,160 --> 00:33:34,760 Speaker 1: large deep dive that was ultimately fruitless, which was my 551 00:33:34,800 --> 00:33:36,960 Speaker 1: favorite kind of deep dive. I goet what winter wheat 552 00:33:37,000 --> 00:33:40,160 Speaker 1: is a category of types of wheat that are typically 553 00:33:40,600 --> 00:33:44,680 Speaker 1: planted in the fall and allowed to germinate over the winter, 554 00:33:44,840 --> 00:33:46,800 Speaker 1: and they start rising up over the spring, rather than 555 00:33:47,280 --> 00:33:50,120 Speaker 1: less sturdy types that are typically planted in the spring. 556 00:33:50,320 --> 00:33:52,560 Speaker 1: But it's really complicated, and I guess we have to 557 00:33:52,640 --> 00:33:56,080 Speaker 1: do a whole episode on wheat someday, but it's going 558 00:33:56,120 --> 00:33:58,080 Speaker 1: to be so massive, so I'm honestly not looking forward 559 00:33:58,120 --> 00:34:01,400 Speaker 1: to it. Just forget that I said anything. Okay, I 560 00:34:01,400 --> 00:34:05,320 Speaker 1: have a really lame fun but I'm going to make it. 561 00:34:05,320 --> 00:34:14,120 Speaker 1: It's dull, like Homer Simpson, not Laurence sitting back like, 562 00:34:14,160 --> 00:34:18,120 Speaker 1: oh Annie, you gotta let Annie be Annie. You know 563 00:34:18,160 --> 00:34:22,880 Speaker 1: what helped popularize the biscuit outside of the South Kentucky 564 00:34:22,880 --> 00:34:26,680 Speaker 1: Fried Chicken as more and more popped up across the 565 00:34:26,760 --> 00:34:30,879 Speaker 1: US and the world. Also other arrival chicken chains like Bojangles, 566 00:34:30,920 --> 00:34:33,880 Speaker 1: Chick fil A, and Popeye's. Yeah, in the past few years, 567 00:34:33,920 --> 00:34:37,360 Speaker 1: these chains have opened thousands of new locations around the world, 568 00:34:37,760 --> 00:34:41,279 Speaker 1: introducing more and more people to American biscuits. Yeah, and 569 00:34:41,360 --> 00:34:45,640 Speaker 1: as I've said before, in my personal experience traveling, Kentucky 570 00:34:45,680 --> 00:34:49,799 Speaker 1: Fried Chicken is probably the restaurant chain fast food chain, 571 00:34:49,800 --> 00:34:54,840 Speaker 1: and I see second most when I've traveled McDonald's, KFC 572 00:34:55,520 --> 00:34:59,760 Speaker 1: and Subway. Right. Yeah, when we visited that first KFC 573 00:35:00,080 --> 00:35:03,680 Speaker 1: in Kentucky, their biscuit was totally decent. It was good. Yeah, 574 00:35:03,880 --> 00:35:06,840 Speaker 1: I liked it. We tipped it something. I think. I 575 00:35:06,880 --> 00:35:11,040 Speaker 1: think the gravy, I think the chicken baby. Yeah, because 576 00:35:11,040 --> 00:35:12,360 Speaker 1: I had mashed potatoes, and so I tipped it in 577 00:35:12,400 --> 00:35:15,960 Speaker 1: the mashed potatoes. That's right, totally decent. I have an 578 00:35:16,080 --> 00:35:18,680 Speaker 1: ending quote from that same article by Nilda Hill that 579 00:35:18,719 --> 00:35:21,320 Speaker 1: I referenced at the top. She was kind of waxing 580 00:35:21,560 --> 00:35:25,400 Speaker 1: poetic about how biscuits bring people together, how how the 581 00:35:25,440 --> 00:35:28,759 Speaker 1: dough is the tie that binds us all in the South, 582 00:35:28,840 --> 00:35:33,319 Speaker 1: and she said, um, rich, poor black, white schooled, unschooled, 583 00:35:33,400 --> 00:35:36,959 Speaker 1: church irreligious biscuits seem to be the one thing other 584 00:35:37,000 --> 00:35:40,640 Speaker 1: than humidity that Southerners have in common, next to jazz. 585 00:35:40,840 --> 00:35:45,360 Speaker 1: They may be the South's great contribution to civilization. Get it, biscuit. 586 00:35:47,560 --> 00:35:50,080 Speaker 1: It's really funny because my friend's cat's name was biscuit. 587 00:35:51,000 --> 00:35:55,040 Speaker 1: That's a good name for a cat. But isn't that Yeah, yeah, 588 00:35:55,080 --> 00:35:59,120 Speaker 1: making making biscuits when they're needing y yeah, sharks, sharp 589 00:35:59,239 --> 00:36:05,279 Speaker 1: pointy biscuit. Yeah, that's a wonderful quote. And we're gonna 590 00:36:05,280 --> 00:36:10,440 Speaker 1: have to get some biscuits and scones. Alright, Well, it 591 00:36:10,440 --> 00:36:14,920 Speaker 1: looks so disappointed. This is this is wonderful news. I 592 00:36:15,000 --> 00:36:19,080 Speaker 1: can't get them quickly enough. Okay, I see, I understand now, 593 00:36:20,440 --> 00:36:23,360 Speaker 1: But yeah, that's our episode on biscuits, and we intended 594 00:36:23,440 --> 00:36:25,839 Speaker 1: to do biscuits and gravy, and there was so much 595 00:36:26,400 --> 00:36:28,279 Speaker 1: there's so much about biscuits that I didn't really get 596 00:36:28,320 --> 00:36:30,120 Speaker 1: to the gravy part. Um. We mentioned it a couple 597 00:36:30,120 --> 00:36:32,360 Speaker 1: of times, but um, we'll have to we'll have to 598 00:36:32,400 --> 00:36:35,520 Speaker 1: work that in another time. Yes, I'm sure we'll get 599 00:36:35,520 --> 00:36:38,840 Speaker 1: around to it. Especially, that's another thing. I honestly don't know, 600 00:36:38,880 --> 00:36:42,200 Speaker 1: but I feel like it's pretty Southern gravy. It's a 601 00:36:42,280 --> 00:36:44,640 Speaker 1: Southern thing that the specific type of gravy that you're 602 00:36:44,640 --> 00:36:46,920 Speaker 1: thinking of is that's true because it means I think 603 00:36:46,960 --> 00:36:49,279 Speaker 1: it means a lot more than I Yeah, I think 604 00:36:49,320 --> 00:36:51,640 Speaker 1: it means. Yeah. When I say gravy, I'm thinking of 605 00:36:51,680 --> 00:36:54,959 Speaker 1: a very specific probably thinking like saw mill gravy. Yeah, 606 00:36:55,080 --> 00:37:01,080 Speaker 1: or or for Thanksgiving? Um oh yeah, like turkey gravy. Yeah. No, no, Okay, 607 00:37:01,239 --> 00:37:03,600 Speaker 1: the cravings are getting out of hands. Okay, all right, 608 00:37:03,680 --> 00:37:09,719 Speaker 1: let's move on to Listener Man coming out of the 609 00:37:09,800 --> 00:37:14,040 Speaker 1: Oven with Listen, who wrote, I was listening to the 610 00:37:14,080 --> 00:37:16,200 Speaker 1: recent episode where you asked folks to send in their 611 00:37:16,200 --> 00:37:20,080 Speaker 1: food poems. Yes, please send those in, she said, I 612 00:37:20,120 --> 00:37:22,120 Speaker 1: don't have any to share with you. Myself, but I 613 00:37:22,160 --> 00:37:26,200 Speaker 1: know there's a hashtag on Instagram food poem Friday, as 614 00:37:26,239 --> 00:37:29,919 Speaker 1: well as various others of hashtag food poetry hashtag food 615 00:37:29,920 --> 00:37:32,440 Speaker 1: poem if you want to check those out for future enjoyment. 616 00:37:32,880 --> 00:37:35,280 Speaker 1: A friend of mine uses that as a prompt every 617 00:37:35,320 --> 00:37:38,239 Speaker 1: week to write something to share. I cannot guarantee about 618 00:37:38,239 --> 00:37:41,280 Speaker 1: the quality of the poems, but you may find them entertaining. 619 00:37:42,080 --> 00:37:46,640 Speaker 1: I'm sure we will. Oh that's great. Yes, Amberley wrote 620 00:37:46,880 --> 00:37:48,960 Speaker 1: at the end of your pickle episode, which made me 621 00:37:49,160 --> 00:37:51,640 Speaker 1: desperately want to make some homemade pickles. I've already found 622 00:37:51,640 --> 00:37:54,760 Speaker 1: a few recipes for polish pickles. One of you mentioned 623 00:37:54,760 --> 00:37:58,400 Speaker 1: how weird it would be to literally be in a pickle. 624 00:37:59,040 --> 00:38:02,279 Speaker 1: Immediately I remembered, Wait, wasn't there a Magic school Bus 625 00:38:02,280 --> 00:38:05,840 Speaker 1: episode about that? And yes there is. She included a 626 00:38:05,840 --> 00:38:09,919 Speaker 1: link for our viewing pleasure. Magic school Bus. It goes 627 00:38:09,960 --> 00:38:13,800 Speaker 1: everywhere it does. I still, I mean, Miss Frizzle is 628 00:38:13,840 --> 00:38:15,880 Speaker 1: like all of my life goals. If you guys couldn't 629 00:38:15,920 --> 00:38:19,160 Speaker 1: tell tell that about me just from listening. Oh yeah, 630 00:38:19,520 --> 00:38:21,640 Speaker 1: I have TV, but it didn't have any like any channels. 631 00:38:21,840 --> 00:38:24,439 Speaker 1: But I had a friend and every time I would 632 00:38:24,440 --> 00:38:26,160 Speaker 1: go to our house, we usually got to watch an 633 00:38:26,200 --> 00:38:30,480 Speaker 1: episode of Magic school Bus. Alright. Sometimes I had campaign like, Rebecca, 634 00:38:31,280 --> 00:38:36,600 Speaker 1: don't you think I should come over? I mean, you know, 635 00:38:36,800 --> 00:38:38,840 Speaker 1: if we want to watch Magic school Bus. She also 636 00:38:38,920 --> 00:38:44,360 Speaker 1: had a jar of peanut butter, like chocolate chips with 637 00:38:44,360 --> 00:38:48,160 Speaker 1: peanut butter chips, and I would just oh, yeah, sneak 638 00:38:48,200 --> 00:38:53,399 Speaker 1: him as I saw a little girl, just as Miss 639 00:38:53,440 --> 00:38:55,520 Speaker 1: Frizzle at Dragon Content. It was one of my favorite 640 00:38:55,520 --> 00:38:58,200 Speaker 1: things I've ever seen. Oh that's so good. I always 641 00:38:58,280 --> 00:39:00,239 Speaker 1: I've seen a couple of Miss Frizzles at Dragon Conn 642 00:39:00,239 --> 00:39:04,040 Speaker 1: and it always makes me just incredibly happy. Yes, so 643 00:39:04,440 --> 00:39:08,920 Speaker 1: it's another viewing thing we've given you, I think, two 644 00:39:09,360 --> 00:39:13,879 Speaker 1: very different types of TV shows, Twilight Zone and Magic 645 00:39:13,880 --> 00:39:16,440 Speaker 1: school Bus. To go go and watch after this episode 646 00:39:16,440 --> 00:39:21,279 Speaker 1: on biscuits. So hey, you're welcome. You're welcome. If you 647 00:39:21,320 --> 00:39:23,920 Speaker 1: have any food, poetry, or any other thing that you 648 00:39:23,920 --> 00:39:25,560 Speaker 1: would like to share with us, you can and we 649 00:39:25,600 --> 00:39:27,560 Speaker 1: would love to hear from you. Our email is hello 650 00:39:27,680 --> 00:39:30,800 Speaker 1: at savor pod dot com. We're also on social media. 651 00:39:30,920 --> 00:39:34,120 Speaker 1: You can find us on Twitter, Facebook, and Instagram or 652 00:39:34,200 --> 00:39:36,959 Speaker 1: handle it all three of those places. Is at savor pod. 653 00:39:37,280 --> 00:39:40,799 Speaker 1: Thank you so much to Dylan Fagan for being being 654 00:39:40,840 --> 00:39:43,760 Speaker 1: fabulous and you know, also making your jobs pretty easy. 655 00:39:43,880 --> 00:39:45,799 Speaker 1: Thank you to you for listening. We hope that lots 656 00:39:45,840 --> 00:39:47,760 Speaker 1: more good things are coming your way.