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Speaker 1: Hello, and welcome to Savor Prodiction of iHeartRadio. I'm Annie

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Speaker 1: Reese and I'm Lauren Vogelbaum, and today we have an

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Speaker 1: episode for you about star Annis. Yes, and we believe

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Speaker 1: that's the pronunciation. Yeah, star Anise. Maybe I don't know,

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Speaker 1: but since Annis other Annis is pronounced Annis, then we're

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Speaker 1: just gonna go with that. Yeah, I think that makes sense, sure,

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Speaker 1: but correct as if we're incorrect. Yeah. Yeah, Oh, this

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Speaker 1: one was. It was a bit difficult in terms of

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Speaker 1: the research, but it was a fun one. Did you

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Speaker 1: have any particular reason what was on your mind? Um?

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Speaker 1: I think that I've been wanting to do five spice

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Speaker 1: for a long time and that was on my mind.

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Speaker 1: And then I was like, no, not today, too much,

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Speaker 1: too much, too much, um. And then I arrived at

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Speaker 1: one of the frequent ingredients, star Annis, Yes, which I

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Speaker 1: have not used in my personal Oh really no, I

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Speaker 1: mean I've used like five spice and I've used Gara Massala,

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Speaker 1: but I haven't used star Annis. Oh yeah, I mean

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Speaker 1: I've got like a your decab Farmer's market tub of

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Speaker 1: it in my kitchen. Like I've definitely used it in

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Speaker 1: mulled wine kind of application. And I think i've ground

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Speaker 1: it for for spice ones. Yeah yeah, so nice, so nice?

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Speaker 1: All right, Well another thing for the meal, huge, huge

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Speaker 1: banquet we're gonna have. Uh well, yes, you can see

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Speaker 1: our Annis episodes also fun if it's a big ingredient

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Speaker 1: in that um sechuan, pepper, cinnamon, cloves, masala, chi, fennel, liquorice,

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Speaker 1: it like pops up in a lot of other stories, sure, um,

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Speaker 1: a lot of other delicious, delicious stories. It doesn't. And

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Speaker 1: it's beautiful like it looks like something you'd see in

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Speaker 1: a video game, like you'd collect right. Oh gosh, it does.

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Speaker 1: Oh I didn't use that in my description, but that's

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Speaker 1: a good one. Yes, I suppose that brings us to

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Speaker 1: our question. Does star Annis what is it? Well? Uh?

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Speaker 1: Star Annis is a type of small star shaped seed

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Speaker 1: pod that is dried and used as a spice hole

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Speaker 1: or ground. It has a really lovely like like warm

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Speaker 1: and spicy flavor that involves sort of like a like

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Speaker 1: a bouquet of liquorice and clove and mint and woods

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Speaker 1: with it, with a little bit of sweetness too. It's

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Speaker 1: used a whole to flavor soups and stews and drinks.

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Speaker 1: Though you wouldn't want to eat a whole. It's sort

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Speaker 1: of bark like in texture, or it can be ground

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Speaker 1: and used in all kinds of sweet and savory dishes

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Speaker 1: and drinks. It's um. It's like a more round and

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Speaker 1: soft flavored version of annis um, because Annis can be

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Speaker 1: a little bit bitter and almost pikeant sort of um.

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Speaker 1: It's it's like it's like if a It's like if

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Speaker 1: a star and in a stained glass window, or like

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Speaker 1: a marble carving just popped out and was just so

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Speaker 1: bright and warm and nice tasting. Um. It's like it's

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Speaker 1: like a whole season's worth of warm nights condensed into

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Speaker 1: a little star. You should have a book of poetry, Lauren,

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Speaker 1: and it's just describing foods in this manner because it's beautiful.

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Speaker 1: Publishers get in touch. Yes, better, heck savor cookbook. We've

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Speaker 1: been ball and keeps saying we should do it. Maybe

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Speaker 1: we should. I don't know, yeah, I keeps saying I'm

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Speaker 1: not a cook. I know, what do you have? Ravioli

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Speaker 1: and hot sauce? There you go, which could be good? Sure,

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Speaker 1: I give it like a nerd name. Yeah, oh sure,

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Speaker 1: right right, totally, Yeah, all my recipes would just be

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Speaker 1: stews that I've substituted in carrots and celery and to

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Speaker 1: teos for onions and garlic and bell peppers. So there

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Speaker 1: might be a market for that. Actually, you might mean

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Speaker 1: maybe maybe we're onto something anyway. Anyway, star annis Is

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Speaker 1: is right unrelated to annis um. It got its name

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Speaker 1: because it has a sort of similar flavor profile and

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Speaker 1: the seed pod is a star shape um. A star

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Speaker 1: annis is actually the whole fruit of an evergreen tropical

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Speaker 1: to subtropical shrub or tree. It's related to like magnolia

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Speaker 1: and bay um. If you're familiar with magnolia, the plant

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Speaker 1: does look a lot like a slightly smaller version of that,

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Speaker 1: with these broad, glossy green leaves. It'll bear sort of

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Speaker 1: spindly looking little starburst shaped flowers and white to yellow

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Speaker 1: to pink to crimson, which, if pollinated, we'll develop this

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Speaker 1: kind of bulbous sort of video gamy star shaped fruit

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Speaker 1: that may be green to reddish in color. The fruit

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Speaker 1: is harvested and dried, resulting in a sort of shriveled

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Speaker 1: brown to reddish pod up to about an inch or

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Speaker 1: three centimeters across, with six to eight arms, each of

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Speaker 1: which will sort of pinch on the bottom and then

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Speaker 1: open on the top to reveal a single, smooth, oblong seed.

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Speaker 1: If you allowed the fruit to fully ripen and begin

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Speaker 1: to dry on the tree, the seeds would actually or

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Speaker 1: that the pods would actually burst open and propel the

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Speaker 1: seed outward. Love this well, sounds kind of mining to me.

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Speaker 1: Very cool. Cool. I am menacing, I I it's a

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Speaker 1: little bit alieny, but I don't think it's quite as

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Speaker 1: menacing as that. Okay, I think there's a spectrum of menacing,

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Speaker 1: and this is towards the mildly yeah yeah, okay, yeah um.

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Speaker 1: Although speaking of menace, uh. I will note here that

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Speaker 1: the edible species of star Annis is a botanical name

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Speaker 1: Elysium varum, sometimes called Shinese star annis. There are other

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Speaker 1: species in the genus that are toxic when eaten, including

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Speaker 1: the botanical name Elysium anisatum. Yeah, anisatum that sounds right, um,

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Speaker 1: sometimes called Japanese star anise um. That one has been

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Speaker 1: used in incense. But yeah, don't, don't. Don't eat ones

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Speaker 1: that are not Elysium varum. No, don't do it. Don't

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Speaker 1: do it. One of the few times I'll tell you

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Speaker 1: not to do something is when it's actually toxic. Um.

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Speaker 1: The whole dried pod of the edible kind of star

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Speaker 1: anna can be simmered in whatever you're simmering, or yes

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Speaker 1: ground and incorporated into recipes that way. It's oil content

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Speaker 1: can also be extracted and sold for use that that's

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Speaker 1: mostly like a commercial product and not used directly by

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Speaker 1: consumers that often. I think that in general, European cuisines

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Speaker 1: mostly use star annis in sweeter applications like to flavor

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Speaker 1: baked goods and alcoholic beverages like galiano and some gins,

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Speaker 1: maybe in mulled wine or like a flavored coffee kind

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Speaker 1: of situation. Asian cuisines tend to lean more towards savory.

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Speaker 1: Perhaps it is one of the ingredients in five spice.

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Speaker 1: It shows up in soups like fuh all kinds of

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Speaker 1: other poaching and braising liquids, and in various South Asian

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Speaker 1: spice blends aka masalas. But right, it's also in chai

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Speaker 1: masala and candies and baked goods, and it is furthermore

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Speaker 1: a super popular like flavor or scent in personal care

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Speaker 1: products like toothpaste and motion m I feel like I

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Speaker 1: need to find some of this for you, Annie, because

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Speaker 1: you shouldn't really have meant and the sounds delightful. I agree,

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Speaker 1: No no fighting from me. I am totally into it.

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Speaker 1: I did love reading from people who loved the scent

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Speaker 1: of it. They would specifically talk about kind of the scent. Yeah,

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Speaker 1: there are big fans of starness, I'll say, oh absolutely

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Speaker 1: absolutely m Although additionally, one of the chemical compounds that

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Speaker 1: it contains is um sachemic acid, which is a chemical

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Speaker 1: precursor to one of the active ingredients in tamiflu, which

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Speaker 1: is that medication that's meant to like lessen the symptoms

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Speaker 1: and length of influenza infections. Extracts of star annis have

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Speaker 1: been used for that. So yeah, yeah, yeah, it's been

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Speaker 1: used for all kinds of things. Oh yeah absolutely. Mm. Well,

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Speaker 1: speaking up, what about the nutrition? You are generally not

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Speaker 1: consuming enough to make any kind of nutritive difference. Um,

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Speaker 1: but yeah, other compounds and star annis are being investigated

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Speaker 1: for various medical potentials. You know, like like cook with

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Speaker 1: it if you enjoy it, but like savor motto, like

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Speaker 1: like bodies are complicated. More researchers necessary before consuming a

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Speaker 1: medicinal amount of anything. Consult with a medical professional who

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Speaker 1: is not usum, but yeah, it's really cool. Oh man,

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Speaker 1: Like I like, I saw all kinds of research that

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Speaker 1: I was like, Lauren, no um. But I saw things

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Speaker 1: for everything like like using it as a as a

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Speaker 1: pest control, not necessarily like to kill the pests, but

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Speaker 1: to ward them off kind of, um, all the way

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Speaker 1: up to interrupting bacterial bacterial colony that are participating in

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Speaker 1: like bacterial quorum sensing or biofilm creation, so not necessarily

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Speaker 1: like killing the bacteria, but just preventing them from working

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Speaker 1: together effectively. So I'm like, what, that's so great? That

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Speaker 1: is cool. Ah, that's cool anyway. Yeah, I mean there's

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Speaker 1: a lot going on with Starinus. Well, we have some

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Speaker 1: numbers for you, kind of We have like one and

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Speaker 1: a half numbers. Yeah. Well the first one is China

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Speaker 1: is the largest producer. Uh huh. Vietnam comes in a

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Speaker 1: pretty distant second, but still together they produce about ninety

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Speaker 1: percent of the world's supply, which is about twenty five

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Speaker 1: tons a year just there. So a little bit over that.

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Speaker 1: I didn't do the math and I'm too lazy to

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Speaker 1: think through it right now, but a little bit more

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Speaker 1: than that. It's the global production. Yeah, yeah, yeah, and

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Speaker 1: that makes sense given the history it does. It does, yes,

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Speaker 1: which we will get into after a quick break for

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Speaker 1: a word from our sponsor, and we're back. Thank you sponsor, Yes,

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Speaker 1: thank you. Um so okay. Star Annis is fairly old.

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Speaker 1: It is a type of basal angiosperm, meaning that it

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Speaker 1: is a plant that diverged from other flowering plants like

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Speaker 1: pretty early on. So so it's also botanically interesting because

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Speaker 1: it has characteristics of a lot of very different plants

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Speaker 1: that developed afterward. And researchers think that pungent oils in

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Speaker 1: plants like these developed some one hundred and fifty million

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Speaker 1: years ago or so, which is a number that makes

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Speaker 1: total sense to me. I know how to comprehend that

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Speaker 1: for meadows, like really nope, zero, that was sarcasm. Sometimes

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Speaker 1: sarcasm guy, because my sarcasm voice sounds very much like

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Speaker 1: my regular voice. Well, it's a skilled. Mark it off

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Speaker 1: as a skill. Skipping away ahead. Staranis grows natively and

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Speaker 1: Southeast Asia, China and Vietnam specifically, where it has been

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Speaker 1: used culinarily and medicinally for over three thousand years, and

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Speaker 1: people used it as a curative for all kinds of things,

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Speaker 1: particularly like cold and the symptoms associated with cold and

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Speaker 1: just general pain. Yeah. Yeah. In traditional Chinese medicine, it's

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Speaker 1: considered a warming agent. So yeah, right, And the tree

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Speaker 1: was prized in some cultures. I read that it was

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Speaker 1: often planted near tombs and temples in Japan, for instance,

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Speaker 1: where it was also used medicinally. That's kind of a

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Speaker 1: common thread throughout this. I also read in some places

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Speaker 1: that in Chinese culture or finding an eight points pause

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Speaker 1: of Starnas was huge as lucky. Okay, I would love

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Speaker 1: if someone could write in to confirm that. In some places,

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Speaker 1: I even read that it was so highly valued it

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Speaker 1: was used to pay off war reparations in China in

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Speaker 1: nine hundred and seventy CE, So it was, it was prized, Yeah,

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Speaker 1: it was loved. Yes. It spread along trade routes to

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Speaker 1: the rest of Asia, to the Middle East, where it

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Speaker 1: eventually wound up in all kinds of dishes and spice

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Speaker 1: mixes like curry soups, teas, rice dishes, drinks, all kinds

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Speaker 1: of things, sometimes even as a substitute for annis, especially

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Speaker 1: in commercial drinks. That kind of happened a little bit later.

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Speaker 1: But yeah, okay, separate episode. But Garamasala is believed to

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Speaker 1: have originated in northern India in the thirteenth century. Meanwhile,

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Speaker 1: Chinese five Oh my gosh, I read it could go

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Speaker 1: as far back as the fourth century BC in southern China,

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Speaker 1: which is another separate episode. But like wreath perusal that

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Speaker 1: I did, fascinating. Oh yeah, oh yeah, um, just just

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Speaker 1: little little tidbit from that. It's not called five spice

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Speaker 1: because it contains literally five spices. It's called that because

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Speaker 1: it is balancing five elements of flavor. Right, So yeah,

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Speaker 1: so it goes I think stuff to blow your mind.

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Speaker 1: Did an episode on it back in the day. Fascinating history, okay,

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Speaker 1: but but anyway to continue, Yes, yes, when star ennis

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Speaker 1: was introduced to Europe in the sixteenth or seventeenth century,

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Speaker 1: I saw a couple of dates. Um, it was added

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Speaker 1: to a wide variety of items, especially baked goods, jams

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Speaker 1: liqueurs Europeans did. I'd use it medicinally as well, for

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Speaker 1: things like colic and babies. That was one of the

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Speaker 1: big ones. Stomach inflammation as a sedative, as an analgesic.

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Speaker 1: The list goes on and on and on, and then

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Speaker 1: it traveled along Tea roots through Russia to get to Russia,

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Speaker 1: where it was allegedly added to tea on the Star's court. Okay,

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Speaker 1: all right, it sounds like it's a great ingredient. T

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Speaker 1: so h. There is a popular story that I could

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Speaker 1: not verify, but popularly told that Englishman Sir Thomas Cavendish

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Speaker 1: of Banana Fame Banana Fame, introduced this spice from the

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Speaker 1: Philippines to Europe in fifteen eighty eight ish the date varies,

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Speaker 1: and because of this, that's where many Europeans believed that

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Speaker 1: star Annis came. They thought it came from the Philippines. Yeah,

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Speaker 1: I read that a lot too, but I didn't look

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Speaker 1: into it, to be honest. So if you if you

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Speaker 1: say that you couldn't find evidence, then yeah, I couldn't

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Speaker 1: find it more than like fun fact right things. But anyway,

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Speaker 1: beginning in the eighteen hundreds, French colonizers in Vietnam aware

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Speaker 1: growing starranis was essential to the livelihood of so many

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Speaker 1: And yes, this is one of the reasons why I

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Speaker 1: ended up in fuh They started exporting starinis oil while

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Speaker 1: China exported their own oil out of Hong Kong. So

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Speaker 1: this was kind of a big big thing at the time.

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Speaker 1: Jumping ahead to the early two thousands, the demand for

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Speaker 1: star Annis exploded when pharmaceutical giant Roche started buying up

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Speaker 1: like ninety percent of the global yield of star annis

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Speaker 1: in order to produce tamiflum. However, that boom lasted less

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Speaker 1: than a decade before Roche developed this this genetically modified

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Speaker 1: bacterial culture that could produce um shaki MC acid at

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Speaker 1: like scale um cheaply in labs without needing to buy

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Speaker 1: and process this barky, weird star shaped thing, which I

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Speaker 1: guess was great for Roche but um but really caused

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Speaker 1: some turmoil and especially some of the small farming communities

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Speaker 1: in Vietnam that we're producing it. Mmmm. It is fascinating

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Speaker 1: though that it was used yeah for that Yeah. And

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Speaker 1: then because I did struggle to find a lot of

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Speaker 1: information on this one, or at least I didn't find

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Speaker 1: as much as I wanted to. One thing that kept

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Speaker 1: popping up was like, you've seen it in your holiday punches, huh,

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Speaker 1: which is true, you see it as kind of I

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Speaker 1: have seen it as kind of decor in holiday punches.

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Speaker 1: So I looked into that, um and from what I

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Speaker 1: can tell, recipes for these punch bowls that had star

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Speaker 1: innis as kind of a decor item plus a flavoring item,

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Speaker 1: but kind of more for decor started popping up in

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Speaker 1: Google in the mid twenty tens, like twenty fifteen. Okay,

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Speaker 1: not to say they weren't being made before then, but

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Speaker 1: that's when most of the recipes I found were then.

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Speaker 1: Word on. I feel like that was sort of the

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Speaker 1: the resurgence of the punch bowl. Yeah, you know, kind

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Speaker 1: of going back to the to the vintage mid century

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Speaker 1: sort of punch bowl. But yeah, yeah, yeah, I mean

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Speaker 1: that was a part of a lot of articles I

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Speaker 1: found too that was like, hey, Americans, if you don't

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Speaker 1: know what this is, you can use it for more.

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Speaker 1: It's for all these other things, not just a decoration.

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Speaker 1: It tastes good, you could use it for that. I

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Speaker 1: don't know. Yeah. So uh, Like I said, I had

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Speaker 1: trouble kind of finding as. I didn't find us my

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Speaker 1: as I wanted to for this one. So listeners, if

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Speaker 1: you have any information, would love to hear from you. Yeah,

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Speaker 1: as always, But I think that's what we have to

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Speaker 1: say about this for now. Yes, I think it is.

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Speaker 1: We do have some listener mail for you, though, and

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Speaker 1: we are going to get into that as soon as

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Speaker 1: we get back from a quick break forward from our

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Speaker 1: sponsors and we're back. Thank you sponsor, Yes, thank you,

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Speaker 1: and we're back with the Shooting Star. Oh I love

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Speaker 1: a shooting Star. Jan wrote, thanks so much for the

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Speaker 1: Coleslaw episode. My family, being Hungarian, basically inhaled the stuff.

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Speaker 1: Having a German grandparents from the Midwest on my father's side,

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Speaker 1: we also lima beans often well. My mother, bless her

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Speaker 1: heart in the Southern way, she's not a great cook

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Speaker 1: of mixing the two together. We'd humor her if the

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Speaker 1: result was okay, and this one was so here goes.

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Speaker 1: Any vinegar based coal saw recipe can be escalated to

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Speaker 1: heaven by simmering frozen lima beans in the dressing prior

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Speaker 1: to pouring the dressing over the coal slaw and refrigerating.

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Speaker 1: So make the coal slaw as per normal, except add

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Speaker 1: frozen lima beans to the vinegar based dressing while simmering.

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Speaker 1: Then pour the entire thing with beans over the coal saw, toss, refrigerate,

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Speaker 1: and joy twenty four hours later. One stipulation, the coal

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Speaker 1: saw must have purple onions for this to work, and

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Speaker 1: not just with lima beans, but with any vinegar based recipe.

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Speaker 1: I'm not polite like Lauren Is. I'll tell you how

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Speaker 1: to do it the right way. This is my favorite

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Speaker 1: savorite episode hack so far. What other favorite episodes have

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Speaker 1: you thought of hacking together? Oh? Oh, that's a good question, right,

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Speaker 1: I'll have to think about it, I do. First of all,

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Speaker 1: I want to try this. Um. It sounds very very

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Speaker 1: good to me. I feel like a lot of the

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Speaker 1: hacks that I've come up with have been listener suggestions,

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Speaker 1: like I haven't come up with them honestly, Like the

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Speaker 1: um I've been making that fancy ravioli where I kind

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Speaker 1: of add basil basil to it, and that's kind of

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Speaker 1: a hack that I love. But mostly it's been kind

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Speaker 1: of pandemic based and whatever suggestions you all send in

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Speaker 1: whatever is like in my whatever I have in my

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Speaker 1: bantry and my refrigerator, I will try it. I'm like

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Speaker 1: a mad scientist nowadays, like yeah, right, Like, well I've

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Speaker 1: gotten this, let's see if it works. Yeah, yeah, sure. Um,

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Speaker 1: I can't think of anything from prior episodes. I would

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Speaker 1: have to look like we say all the time, I

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Speaker 1: have no idea what episodes we've done. Um, but uh,

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Speaker 1: I guess I guess my favorite like slightly like hum

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Speaker 1: pairing um is for like a really simple lunch. I

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Speaker 1: love just heating up some some plain rice and then

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Speaker 1: topping it with like half an avocado, um, and topping

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Speaker 1: that with furry kake. Oh yeah yeah, so good, so good. Um.

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Speaker 1: And we have done and we did an episode in fodykake.

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Speaker 1: I think, yeah, yeah, not on avocado yet, because avocado

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Speaker 1: is comp whole thing. It's gonna be a whole hecken thing,

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Speaker 1: like the Mafia ties alone alone. M I guess mom,

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Speaker 1: I should say not Maffia specifically, but anyway, m hmm. Yeah.

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Speaker 1: But I do love I do love those things where

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Speaker 1: it's kind of like, you know, what, what do I have?

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Speaker 1: Let's put it together, Let's see what happens. Yeah. I've

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Speaker 1: done that a lot with Raman. Oh sure, yeah. There

329
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Speaker 1: plenty of things where you're just like, well, let's see it.

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Speaker 1: I don't know yeay, Eric or Eric, they still have

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Speaker 1: not given us a pronunciation. Wrote still working on catching up,

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Speaker 1: but I'm up to June of last year, so hopefully soon. Anyway,

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Speaker 1: threw some notes down that may have already been covered

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Speaker 1: in What I Haven't heard yet, but dropping them in

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Speaker 1: any way soda tastings hit Grandpa Joe's here in Pittsburgh,

336
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Speaker 1: and they have opened a bunch more A strip district

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Speaker 1: was the original two hundred and fifty plus different sodas

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Speaker 1: in addition to all kinds of candy. Someone mentioned a

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Speaker 1: shop out in California, but it looks like Grandpa Joe's

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Speaker 1: has opened a store in Florida as well. This is

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Speaker 1: a store where I always have to go in with

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Speaker 1: a preset limit or I will just go overboard earners.

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Speaker 1: I loved it until they had to make a change

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Speaker 1: back in nineteen ninety one. It was originally sweetened with

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Speaker 1: Stevia until the FDA bandit heck and sugar companies. Big

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00:24:11,000 --> 00:24:13,479
Speaker 1: Sugar always feels threatened until they can find a way

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Speaker 1: into the game. All things Coffee. Would love a general

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Speaker 1: revisit on coffee, especially if you can set up to

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Speaker 1: talk to James Hoffman. He's an absolute wealth of knowledge

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Speaker 1: and also tends to just get geeky and nerd out

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Speaker 1: on coffee stuff, so it would fit right in. What

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Speaker 1: I love about James is that his goal is to

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Speaker 1: just try and get you the best cup of coffee.

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Speaker 1: He knows everyone has different tastes, and he's just trying

355
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Speaker 1: to lead you in a direction that can help make

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Speaker 1: it better. Cast iron. I love my cast iron stuff.

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Speaker 1: It is always interesting to see what people recommend on

358
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Speaker 1: taking care of it. I think it really comes down

359
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Speaker 1: to reading everything out there and making a decision that

360
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Speaker 1: fits your needs. They are durable and I would put

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Speaker 1: it at a mix of low and high maintenance. I

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Speaker 1: think the real key is being consistent in using and

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Speaker 1: may taining. Don't ever let it soak and water always dry, etc.

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Speaker 1: Lima beans, Yes, I finally broke down and got some

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Speaker 1: cool Lima bean connection. Okay, continuing, they had frozen baby

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Speaker 1: Lima beans at the store. Was making a shrimp boil

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Speaker 1: and figured that would be a good way to test

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Speaker 1: based on your recommendation. I threw them in so that

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Speaker 1: they would be about a minute or so less than

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Speaker 1: the time recommended. Combined with everything else, they were enjoyable,

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Speaker 1: not bitter. Nice bite to them. Thank you on that induction,

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Speaker 1: considering I'm still behind. You may have covered this already,

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Speaker 1: but the one listener mail mentioned that the cast iron

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Speaker 1: was heating much faster than on the old gas. That

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00:25:39,240 --> 00:25:42,359
Speaker 1: is expected from what I read, due to efficiency. One

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00:25:42,440 --> 00:25:45,720
Speaker 1: article I read showed gas cooktops are about forty percent efficient,

377
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Speaker 1: electric coil and standard smooth top electric cooktops are about

378
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Speaker 1: seventy four percent efficient, and induction cooktops are ninety percent efficient.

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Speaker 1: When we have to replace our current electric, I do

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Speaker 1: want to go induction. All of our pots and pans

381
00:25:59,800 --> 00:26:01,720
Speaker 1: will work, so I don't have to worry about that.

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Speaker 1: If I ever get back down to Atlanta, I'd love

383
00:26:04,600 --> 00:26:06,399
Speaker 1: to buy you and your crew a coffee or a

384
00:26:06,440 --> 00:26:11,000
Speaker 1: beer yeast booh. The same applies if you get to Pittsburgh.

385
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Speaker 1: We can hit a shop in the Strip district for both.

386
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Speaker 1: Keep up the Enjoyable podcast. I love the puns and

387
00:26:16,320 --> 00:26:18,800
Speaker 1: the general zaniness. The D and D stuff is fun.

388
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Speaker 1: I haven't played in almost thirty five years. Yes, with

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Speaker 1: thirty four thirty five. I was an eighties first edition

390
00:26:24,800 --> 00:26:27,520
Speaker 1: player back in the day. So that and my gray

391
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Speaker 1: hair reveal a little bit. Oh that's cool though, Oh

392
00:26:34,160 --> 00:26:38,719
Speaker 1: that is so cool. Yeah yeah. Also thanks for zaniness.

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Speaker 1: That makes me feel like an animaniac. I like, ooh,

394
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Speaker 1: we are a little bit zany. I would say, we

395
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Speaker 1: are sure for sure. Yes, I'm glad you enjoyed your

396
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Speaker 1: Lima bean dish. I was like embarrassingly worried about it.

397
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Speaker 1: I wanted it to work out for you. Yeah, we

398
00:27:01,480 --> 00:27:05,760
Speaker 1: just want people to love things. Yeah. Absolutely, gosh, two

399
00:27:05,880 --> 00:27:10,120
Speaker 1: hundred and fifty different kinds of sodas. Yeah, that's overwhelming.

400
00:27:10,960 --> 00:27:13,760
Speaker 1: I'm into it, but overwhelmed by Yeah. Yeah, I would

401
00:27:13,880 --> 00:27:16,080
Speaker 1: need to take that in. Like, I think it would

402
00:27:16,080 --> 00:27:17,679
Speaker 1: be one of the places where it would be like, Okay,

403
00:27:17,720 --> 00:27:20,119
Speaker 1: I can look at this shelf today and I'll have

404
00:27:20,160 --> 00:27:23,679
Speaker 1: to come back for the rest of the store. Yeah yeah, yeah,

405
00:27:23,760 --> 00:27:25,600
Speaker 1: that makes sense. I can see that where we just

406
00:27:25,640 --> 00:27:31,320
Speaker 1: spend a whole day on one shelf talking. I think

407
00:27:31,320 --> 00:27:32,560
Speaker 1: we could work it out. But it would be a

408
00:27:32,640 --> 00:27:35,640
Speaker 1: multi day it would it would oh man, I would

409
00:27:35,680 --> 00:27:39,960
Speaker 1: be on such a sugar high. It would be terrifying. Yes, yes,

410
00:27:40,480 --> 00:27:43,000
Speaker 1: but speaking of you do know we love we love

411
00:27:43,040 --> 00:27:47,440
Speaker 1: coffee around here, so oh yeah, coffee revisit certainly within

412
00:27:47,480 --> 00:27:49,520
Speaker 1: the realm of possibility. Oh yeah, yeah. Well, and there's

413
00:27:49,520 --> 00:27:51,000
Speaker 1: so much more to talk about, right, I mean, like,

414
00:27:51,040 --> 00:27:53,440
Speaker 1: you know, like we talked about a lot, but just

415
00:27:53,520 --> 00:27:58,040
Speaker 1: all of the all of the different preparations and and

416
00:27:58,160 --> 00:28:02,680
Speaker 1: flavors that you can get out of it our so fascinating. Yes, yes,

417
00:28:02,720 --> 00:28:06,560
Speaker 1: it's yes. I also love when people have these specific

418
00:28:06,680 --> 00:28:09,800
Speaker 1: like I liked it until they changed it at this day, right,

419
00:28:10,200 --> 00:28:14,359
Speaker 1: I love that. That's so good. And thanks for the

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Speaker 1: induction cast iron Notes, that's always been fun, and for

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00:28:18,080 --> 00:28:20,240
Speaker 1: the invite. If we ever get to Pittsburgh, we we

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Speaker 1: gotta we gotta plan a whole like road trip. Yeah

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Speaker 1: at this point, multi country tour. Oh, I'm into it.

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Speaker 1: It's gonna be all lot, but I'm into it. Yes, yes, Well,

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Speaker 1: thank you so much to both of these listeners for

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Speaker 1: writing in. If you would like to write to us,

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Speaker 1: you can our emails Hello at saberpod dot com. Oh,

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Speaker 1: we are also on social media. You can find us

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Speaker 1: on Twitter, Facebook, or Instagram at saber pod and we

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Speaker 1: do hope to hear from you. Saber is a production

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Speaker 1: of iHeartRadio. For more podcasts from my Heart Radio, you

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Speaker 1: can visit the iHeartRadio app, Apple Podcasts, or wherever you

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Speaker 1: listen to your favorite shows. Thanks always to our superproducers

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Speaker 1: Dylan Pagan and Andrew Howard. Thanks to you for listening,

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Speaker 1: and we hope that lots more good things are coming

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Speaker 1: your way