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Speaker 1: Hello, and welcome to Savor production of I Heart Radio.

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

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Speaker 1: have an episode for you about Gouda. Yes, this is

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Speaker 1: so exciting because we love cheese episodes around. Oh yes, clearly,

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Speaker 1: oh yes, and I love gooda it. It's always so

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Speaker 1: much cheese plate. And I have to say, researching this one,

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Speaker 1: the puns, so many good puns. I liked that. When

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Speaker 1: I was searching for for my my reading material, I

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Speaker 1: had to I had to cut out like a significant

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Speaker 1: number of search results because they weren't about Gouda, the cheese.

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Speaker 1: Just the title of the article had a Gouda pun.

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Speaker 1: And I was like, well, I can't be mad. I

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Speaker 1: can't be mad the same happened to me. Or wait,

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Speaker 1: this has nothing to do with Guda, just maybe cheese related. Yeah, yeah,

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Speaker 1: we're going to be playing into that whole thing with

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Speaker 1: the title. I am sure. Oh yeah, I can't imagine

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Speaker 1: we wouldn't. I feel like I've had one or two

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Speaker 1: cheese nights recently, safely, you know, vaccinated cheese nights, and

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Speaker 1: I yeah, I'm just indulged in a lot of cheese

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Speaker 1: and Gouda and it's been very nice. Yeah. Oh I

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Speaker 1: had a Yeah, I went to a a very small

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Speaker 1: tea party, a literary tea party that um that one

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Speaker 1: of my friends who's way more motivated than I am

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Speaker 1: through um and and she she put together this entire

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Speaker 1: like like multiple teas and all of these tiny foods

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Speaker 1: and like so many it was so like like there

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Speaker 1: were decorations involved. She had us all like bring all

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Speaker 1: of us. There were like like four of us in total.

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Speaker 1: Bring bring books and like read passages from them, and

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Speaker 1: like we all dressed like to to to suit the occasion. Um.

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Speaker 1: There was heckan caviare Um, it was fancy and I

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Speaker 1: my my contribution was a cheese plate and it was

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Speaker 1: the first cheese plate I had put together in like

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Speaker 1: two years. And it made me feel so normal. I

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Speaker 1: love that. I love that it made you feel normal

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Speaker 1: and going to this event that it sounds lovely. It

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Speaker 1: was super not like a normal event, like nothing about this,

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Speaker 1: Like I was dressed like goth Alice in Wonderland, Like

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Speaker 1: I mean, like this is not like like nothing about

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Speaker 1: it was particularly normal. But yeah, but putting together this

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Speaker 1: cheese plate, I was like, well, dang, I've missed you

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Speaker 1: cheese plates. Yes, oh yes, well that does sound very

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Speaker 1: fun and lovely, and that reminds me of um, something

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Speaker 1: me and my roommate in college used to do who

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Speaker 1: were still really good friends in October every night. Um,

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Speaker 1: And this will give you insight into how I was

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Speaker 1: as a college student. We would read a scary story

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Speaker 1: to each other in the dark with a pumpkin deck lantern,

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Speaker 1: little candles, and we would have like our cider and

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Speaker 1: our cheese and our bread. And that is lovely. I

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Speaker 1: love I love out loud story time. It makes me

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Speaker 1: so happy when whenever, whenever that occurs. Um, I think,

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Speaker 1: I think, I think the reading to each other is

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Speaker 1: just such a nice human thing. Yeah, even when it's

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Speaker 1: a horror story, especially when it's a horror story. Come on,

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Speaker 1: come on. Uh yeah. Oh and one more thing about

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Speaker 1: the tea party that I forgot to mention. So apparently

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Speaker 1: a Russian a Russian thing uh to to serve with

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Speaker 1: tea is am m oh yeah, or or or perhaps

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Speaker 1: jelly uh and uh like. So we had some just

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Speaker 1: strawberry like good quality strawberry jelly with our tea and

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Speaker 1: it was so good. Yeah, that sounds really good. Actually

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Speaker 1: I don't usually take sugar in my tea, but holy heck,

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Speaker 1: like just a little bit of sweetness with a little

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Speaker 1: bit of acid. Um, oh my, oh my, Okay, all right,

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Speaker 1: well maybe i'll because I feel like if I have

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Speaker 1: just a small amount of tea, don't be fine. Goodness,

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Speaker 1: that sounds so good. It sounds so good. Yeah. Yeah,

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Speaker 1: it's funny because I believe I talked about it on

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Speaker 1: a recent episode. UM. For my birthday, we did what

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Speaker 1: we called like a sad soup weekend, which was a

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Speaker 1: happy event, but I was very That's what I wanted.

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Speaker 1: But I was crying when they bought out the pie

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Speaker 1: because we playing The Last of Us two and that

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Speaker 1: game Rex me every damn time, UM and other sad movies.

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Speaker 1: But my friend was like, I'm bringing tea and I said,

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Speaker 1: you know, I get hafty and she was like it's

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Speaker 1: from me, all right, fair enough. Yeah. I loved it.

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Speaker 1: It was such a good time and sad time. I

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Speaker 1: cried a lot. But on the opposite end of the spectrum,

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Speaker 1: have you seen Wellington Paranormal yet? No? Okay, so this

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Speaker 1: is what we do in the Shadows spin off? Oh okay,

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Speaker 1: uh huh huh. Which I love everyone. Yes, everyone doesn't

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Speaker 1: know that, but I've been very open about my love

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Speaker 1: for it. But anyway, recently after we did it, wasn't

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Speaker 1: that recently, but were pretty not too long ago, we

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Speaker 1: did an episode on fondu um and all the different

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Speaker 1: ways you could fond that you listeners sent in that

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Speaker 1: I maybe I've never thought of. Anyway, Not too long

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Speaker 1: after that, there was an episode of Paranormal, which is

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Speaker 1: kind of like these two bumbling cops in New Zealand.

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Speaker 1: It's like The X Files, but very very very very

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Speaker 1: funny and silly. But they go to this house party,

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Speaker 1: seventies house party and it's seventies ghost house party, and

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Speaker 1: all the ghosts they're died from very silly, like got

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Speaker 1: caught in a crocheted blanket hot tub, shorted out. But

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Speaker 1: one of them uh face first into a cheese fondue

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Speaker 1: as fixiated by cheese. They called him cheese face, just

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Speaker 1: cheese and like those fond nude little little stirs. Yeah,

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Speaker 1: oh goodness, anyway, face cheese Face's terrift. Oh yeah, yeah,

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Speaker 1: worth it, you know, worth it if you have to

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Speaker 1: go out. Yes, it's so funny. The directors like the

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Speaker 1: most horrifying of all as asphxiated by cheese. Anyway, it's

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Speaker 1: on c w N HBO Max if you want to

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Speaker 1: check it. Cool cool, Thank you for the reck um. Yeah,

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Speaker 1: speaking of rex um if if you would like to

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Speaker 1: hear more about cheese, uh, Annie, I think you've got

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Speaker 1: a list at the top of the history section of

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Speaker 1: related things. But um, but also one more to shout

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Speaker 1: out here at the top is the um Asheville cheesemaking

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Speaker 1: episode that um that we did where we got to

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Speaker 1: go inside Looking Glass Creamery and talk with them about

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Speaker 1: the process of how they do their stuff. Um, which

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Speaker 1: was just a lovely experience. Yes, and we got to

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Speaker 1: do a tasting and it was delightful. It was so good.

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Speaker 1: It's yeah. Also, like the tape was basically unusable from

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Speaker 1: the tasting. I think that we have like a little

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Speaker 1: bit of useful things in the episode maybe, but like

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Speaker 1: most of it was just us going like, oh, this

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Speaker 1: is so good. What about that one? All? It's good?

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Speaker 1: Like long moments of chewing that one and I'm like,

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Speaker 1: oh man, did you try that one? It's good? Like then, yeah,

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Speaker 1: we really didn't provide any clarification other than we were

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Speaker 1: enjoying what we were having. I'm not sure what it was,

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Speaker 1: because we did not say yep, so not yes, not

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Speaker 1: all the tape is good tape, y'all, it's fine. All

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Speaker 1: the cheese is pretty good cheese. Not all the tape

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Speaker 1: is good tape. Um. But does this bring us to

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Speaker 1: our question? I suppose it does. Gouda what is it? Well,

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Speaker 1: Guda is a style of a semihard cow's milk washed

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Speaker 1: curd cheese that tends to be mild and a little

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Speaker 1: sweet and creamy, like toothsome not not crumbly like uh

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Speaker 1: like like like just nice sweet cream that you've gifted

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Speaker 1: with textures so that it's chewy and melty. Um. But

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Speaker 1: it can also be aged further to give it a

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Speaker 1: more concentrated flavor, or um smoked to add some of

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Speaker 1: those savory notes. Um. And these processes can give you

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Speaker 1: varieties that are yeah, yeah, much stronger in flavor and

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Speaker 1: crumbly or crunchy or like a parmesan, but but right

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Speaker 1: still until still sweeter with notes of like toffee or

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Speaker 1: toasted nuts or malts. Um. And now I get to

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Speaker 1: go into some cheese science. Yeah, alright, So so I

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Speaker 1: have talked extensively about how cheese is made in many

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Speaker 1: other episodes. UM. But basically, and in the case of Gouda,

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Speaker 1: let's go through it. Um. So, cheese is a way

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Speaker 1: of preserving milk. UM. So anytime you're making cheese, you're

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Speaker 1: trying to reduce the water content because that helps prevent

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Speaker 1: bad microbes from from growing and concentrate the fats and proteins,

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Speaker 1: which are the nutritious part that you want to save.

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Speaker 1: And in the specific case of Gouda, UM, you start

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Speaker 1: with whole milk and you treat it so that the

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Speaker 1: water and the water soluble stuff in the milk separates

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Speaker 1: out from the fat and the fat soluble stuff. Um.

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Speaker 1: And you do this by adding either rennet, which is

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Speaker 1: a coagulant um or friendly lactic acid bacteria so called

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Speaker 1: because they eat milk sugars lactose and then poop lactic

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Speaker 1: acid um acid also being a coagulant here and bacteria Yeah.

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Speaker 1: Um or you add both rennet and lactic acid bacteria,

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Speaker 1: it's frequently both. Uh So anyway, um, the milk will

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Speaker 1: start separating. So then you drain out the water and

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Speaker 1: stuff called the way and wash the fats and stuff

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Speaker 1: called the kurds with with hot water to release even

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Speaker 1: more of that way. The idea here being to wash

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Speaker 1: away some of the remaining milk sugar is the remaining lactose,

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Speaker 1: because this will prevent the growth of more further lactic

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Speaker 1: acid bacteria in the cheese during aging. UM. While if

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Speaker 1: you're making like a nice sharp cheddar, you want that

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Speaker 1: because you want that acid content and flavor um, but

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Speaker 1: for something mild, like a gooda the washing will let

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Speaker 1: you a sweeter, less tangy cheese in the end. So

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Speaker 1: then you take your washed curds, you press them into

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Speaker 1: a mold, typically forming like a big solid wheel, then

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Speaker 1: brine the wheel to promote the formation of an outer rind,

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Speaker 1: and then begin the aging process. For some varieties meant

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Speaker 1: to be eaten young at cheesemaker's dip the wheels in

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Speaker 1: wax coating to to prevent them from losing moisture during maturation,

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Speaker 1: which will only take a few months, like anything from

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Speaker 1: like sixty days to maybe six months UM. For varieties

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Speaker 1: that are going to be aged longer, like up to

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Speaker 1: four or five years, makers will promote the growth of

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Speaker 1: a natural rind um. That is that they will encourage

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Speaker 1: friendly microbes to grow on the surface, protecting the cheese

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Speaker 1: from unfriendly microbes. And when good is are aged and

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Speaker 1: especially when they're smoked, some of the compounds in them

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Speaker 1: will will will concentrate and crystallize, forming these crunchy white

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Speaker 1: crystals of calcium lactate, which is a salt, mostly on

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Speaker 1: the surface, and tyrosine, which is an amino acid, mostly

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Speaker 1: on the interior. Uh. Calcium lactate comes from lactic acid

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Speaker 1: binding with calcium ions, especially when a little bit of

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Speaker 1: moisture is present, and tyrosine crystals come from this friendly

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Speaker 1: bacteria breaking down proteins in the cheese as it ages,

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Speaker 1: which frees up the amino acid tyrosine, which will then

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Speaker 1: bond up with itself into crystals. Um. Neither has much flavor,

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Speaker 1: but the text sture is fun. It forms that kind

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Speaker 1: of yeah, that just little crunchy crumble when you bite

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Speaker 1: into a nice piece of aged cheese. Yes it is. Yeah,

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Speaker 1: you never know what that was. And actually the process

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Speaker 1: of tyrasy and crystallizing isn't very well understood. And I

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Speaker 1: this is all very exciting, very exciting to me personally. Yes,

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Speaker 1: I'm with you anyway. Yeah, so the result can be

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Speaker 1: anything from yeah, this like young, creamy, tender, pale yellow

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Speaker 1: cheese to A to a crumbly, deep gold savory cheese. UM.

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Speaker 1: The term gooda is not legally protected, although there are

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Speaker 1: a few specific types of gooda made in specific areas

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Speaker 1: and or by traditional methods UM that are protected. And

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Speaker 1: those Oh gosh, I I looked up. I looked up

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Speaker 1: the pronunciations. But but bear with me, um, and I

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Speaker 1: apologize to anyone who actually speaks Dutch. UM. The three

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Speaker 1: types are good holland I that one was easy, um, nords,

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Speaker 1: holdensa and budakas. I think I think I'm getting near it. Yes,

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Speaker 1: you know, approximating. I believe uh in the Netherlands is

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Speaker 1: also pronounced how to Oh well, heck well, I'm not agree.

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Speaker 1: I think that's uh something that I read and any

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Speaker 1: listeners that no, you know, I didn't even look that

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Speaker 1: one up. This is the this is the thing. Yeah,

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Speaker 1: those words where you just think like, oh, I know

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Speaker 1: how to say that, yeah, and then you just don't.

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Speaker 1: You just don't. Yes, this is this is what we

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Speaker 1: get for reading too much. Yes that our only mistake

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Speaker 1: is reading too much. It's one on my gravestone. UM. Yeah,

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Speaker 1: and uh and and gooda. You know it's a it's

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Speaker 1: a cheese. It's it's a It comes in a bunch

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Speaker 1: of different varieties, so you know, it can be eaten

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Speaker 1: alone on a cheese plate as a snack. The younger

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Speaker 1: ones can add like like melty or creamy notes to dishes.

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Speaker 1: The older ones can add like body and flavor used

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Speaker 1: in lots of different ways throughout cuisines. Yeah, I was

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Speaker 1: actually trying to remember the reason why, because I think

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Speaker 1: I've discussed I'm very strange in this way. But I

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Speaker 1: have like five cheeses that have to be on the cheeseboard,

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Speaker 1: and I can remember all why they are except for gooda. Um,

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Speaker 1: And I wonder if it was could be it could

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Speaker 1: very well be a punt thing that has just been

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Speaker 1: lost the time um arts. It's similar to a lot

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Speaker 1: of like cheese profiles. I do like what I don't know,

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Speaker 1: like every other one. I can be like, Okay, I

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Speaker 1: remember that time somebody made me the greer mac cheese,

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Speaker 1: or I remember you know that time I went to

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Speaker 1: the French cheese night in college and all those cheeses

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Speaker 1: were strow but I had met many cheeses I fell

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Speaker 1: in love with that night. But kuda, I'm not sure

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Speaker 1: where it came from, but it can be in all

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Speaker 1: kinds of things. So I'm thinking I must have had

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Speaker 1: a a dish where it just really stood out to

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Speaker 1: me and I liked it and that was yeah. Yeh hm, Well,

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Speaker 1: all right, what about the nutrition. Cheese is a calorie

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Speaker 1: dense food. Gouda is typically made with whole milk. Um,

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Speaker 1: and we'll have a butterfat content of at least forty

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Speaker 1: eight percent when it's finished, So you know, watch your

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Speaker 1: portion sizes, eat a vegetable. Always always proponent of that. Well,

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Speaker 1: we don't have some numbers for you. A couple yeah, yeah,

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Speaker 1: So by some accounts, guda is one of the world's

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Speaker 1: most popular cheeses. Um. At least this was a very

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Speaker 1: popularly reported fact that I found, or or sentence that

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Speaker 1: appeared in a bunch of articles, but I couldn't find

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Speaker 1: any actual numbers to back it up. Um. It is

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Speaker 1: one of the netherlands most exported products. Yeah. Um. Apparently

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Speaker 1: six hundred and fifty million kilos of guda are made

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Speaker 1: in the Netherlands every year. That's like one point four

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Speaker 1: billion pounds. Wow. Yeah, yeah, dang, um over three hundred

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Speaker 1: farms in the Netherlands till make guda. The quote old

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Speaker 1: fashioned way, and this I believe is that um uh

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Speaker 1: budicas type UM which is made with raw unpasteurized milk

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Speaker 1: obtained from cows grazing in the green Heart region during

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Speaker 1: the summer UM and two particular specifications like the wheels

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Speaker 1: must be at least twenty kilos that's about forty four pounds.

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Speaker 1: They must be a just for at least two years.

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Speaker 1: It's a whole thing. That is a whole thing. Yeah,

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Speaker 1: specifics involved, love it right. They have to be in

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Speaker 1: the green Heart region or else. Sure else If a

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Speaker 1: cow stray is too far, then you're done, goofed. We

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Speaker 1: do have some history for you, Yes, yes we do, UM.

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Speaker 1: But first we've got a quick break for a word

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Speaker 1: from our sponsors. Every back. Thank you sponsor, Yes, thank you.

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Speaker 1: So as promised, UM. Here's the list of other episodes

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Speaker 1: that you can go too if you haven't already listened

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Speaker 1: to them, or if you want to relisten UM to

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Speaker 1: learn more about the background of cheese, the general background

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Speaker 1: yogurt and the cheese is we've done specifically like greer

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Speaker 1: cheddar and breathe. Um, there's probably more and more to

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Speaker 1: come because also I really want to learn about Kurds

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Speaker 1: are cheese. Interest is not going to go away, never, never, never. Uh.

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Speaker 1: Gouda specifically is believed to have originated in the Netherlands,

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Speaker 1: and in that area Archaeologists have found cheese producing equipment

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Speaker 1: from two hundred BC UM, which means that you know,

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Speaker 1: people in that area have had quite a long time

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Speaker 1: to perfect, refine, and experiment when it comes to making cheese.

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Speaker 1: We don't know for certain gouda that they were making,

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Speaker 1: but could have been working towards it. Records indicate that

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Speaker 1: gouda has been in production in the Netherlands since at

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Speaker 1: least eleven eight four c, one of the oldest cheeses

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Speaker 1: in the written record. UM. This was a region with

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Speaker 1: relatively mild weather and plenty of pastures where cows thrived,

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Speaker 1: so people who had access to the milk of these

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Speaker 1: cows all across the area might have tried their hands

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Speaker 1: at making Gouda cheese or something like it. The name

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Speaker 1: derives from a town in that area that first distributed

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Speaker 1: the cheese, but it was not the first place to

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Speaker 1: make it. As we've discussed previously, certain municipalities held the

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Speaker 1: rights to sell certain cheeses, among other products, I think

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Speaker 1: beer beer, yes exactly, um, but Guda was one of

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Speaker 1: these products. At this time, Gooda the town became a

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Speaker 1: hub for farmers and cheesemakers to weigh and sell their products.

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Speaker 1: Farmers from all over the Netherlands would travel to Guda

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Speaker 1: to sell their wares and in this case, cheese, to

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Speaker 1: the point that Guda became associated strongly enough with the

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Speaker 1: type of cheese that yes, that's what people start calling it. Yeah, yeah,

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Speaker 1: um yeah. And the cheese market in Gouda, Um, the

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Speaker 1: Gooda cheese market began in five and if I am

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Speaker 1: understanding correctly, it was the only city in the country

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Speaker 1: for a time where farmers could legally trade their cheese. Yes,

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Speaker 1: that was what I I understood as well. Um. In

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Speaker 1: these early days, a lot of this cheese was made

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Speaker 1: on small farms and based on family recipes, and also

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Speaker 1: a lot of cheesemaking at this time was done by women.

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Speaker 1: We've also talked about that in other cheese episodes. Yes, um,

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Speaker 1: the Dutch started exporting cheese at least by the seventeenth century,

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Speaker 1: and according to some sources, the Netherlands became really associated

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Speaker 1: with that cheese, so it was sort of like a

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Speaker 1: product that when outside of the Anotherlands, when you got it,

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Speaker 1: you're like, oh yeah yea. In Dutch cheesemakers successfully one

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Speaker 1: geographical protection for Guda Holland, and I do apologize for

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Speaker 1: if it is in fact how to to your listeners

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Speaker 1: from that area. Sorry yeah, sorry here yeah, um and yeah.

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Speaker 1: Under normal circumstances. To this day, you can still visit

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Speaker 1: the historic go to cheese market and buy cheeses directly

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Speaker 1: from farmers on Thursday mornings April through August. I understand

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Speaker 1: it's like this whole theatrical thing. There's some costumes involved

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Speaker 1: in stuff. Um. There's also attractions in guda Um, including

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Speaker 1: a cheese and crafts museum and something called the Cheese Experience.

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Speaker 1: I'm literally clutching the edge of my seat. I want

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Speaker 1: to go to this so badly. Uh oh oh. Listeners,

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Speaker 1: if you have been, if you have pictures, yes, please

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Speaker 1: please please always always yes, because that sounds delightful. I

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Speaker 1: would get into some trouble with some cheese. The second

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Speaker 1: tale all of this m hm, and you know, unfortunately

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Speaker 1: that's really all we could find in the history about

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Speaker 1: kuda Um. But as always, you know, if you listeners, also,

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Speaker 1: if you have more information something we missed, we would

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Speaker 1: love to hear from you. Yes, um, and we do

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Speaker 1: have some mail from a few listeners who have previously

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Speaker 1: written in. We do, but first we have one more

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Speaker 1: coup for a word from our sponsor and we're back.

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

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Speaker 1: listeners fall briefe. Is it good or is it bad?

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Speaker 1: Nobody knows. I'm telling you the horror movies I want

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Speaker 1: so many recently isn't great? But I also need to

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Speaker 1: sleep more. I'm always like tonight's to night, I'm going

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Speaker 1: to bed at eleven, and then I'm like, with this

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Speaker 1: horror movie. But what if I watched four horror movies

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Speaker 1: and never slept again? I mean, yeah, I know, I

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Speaker 1: feel you, I feel you, yes, yes, yes. Amberley wrote,

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Speaker 1: I loved your recent episode on chopsticks. You inspired me

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Speaker 1: to try and learn to use chopsticks. Not food related,

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Speaker 1: but I want to let you know about how I

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Speaker 1: have used chopsticks in my life. It involves a drill,

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Speaker 1: a spinning wheel, and wool. One of my many hobbies

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Speaker 1: is spinning yarn I have a spinning wheel that was

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Speaker 1: gifted to me by my great aunt, But unfortunately the

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Speaker 1: company that made the wheel doesn't sell bobbin's that fit

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Speaker 1: that wheel. It was the first model they ever made

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Speaker 1: and was redesigned before they put it into mass production,

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Speaker 1: So I only have one bobbin for the wheel. So

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Speaker 1: in order to make a yarn that is more than

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Speaker 1: one ply, I need to remove the yarn from the

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Speaker 1: wheels bobbing onto another bob into chopsticks and a drill.

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Speaker 1: The chop stick into the drill, or wrap the yarn

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Speaker 1: around the chop stick a couple of times, then turn

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Speaker 1: on the drill and wind the yarn onto the chopstick.

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Speaker 1: The chopstick becomes a storage bob in that can then

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Speaker 1: stick into my shoe box. Lazy Kate a spinning tool

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Speaker 1: that holds bobbin's replying yarn, so I can use my

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Speaker 1: wheel to apply the yarn together. But now I think

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Speaker 1: I'm going to try using chopsticks for food. This is

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00:25:32,680 --> 00:25:38,600
Speaker 1: so great, that's so created goodness. That's that is right. Yeah, yes,

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00:25:38,680 --> 00:25:42,119
Speaker 1: and amb Relea sent pictures of this inaction. It's awesome.

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Speaker 1: I love I love all the stuff you listeners get

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00:25:45,840 --> 00:25:50,480
Speaker 1: up to your all this creative stuff that you do. Yeah, right, goodness,

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Speaker 1: And I'm so um I'm so jealous almost of humans

380
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Speaker 1: who have the patients for like fabric crafts, because it's

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00:25:59,000 --> 00:26:01,520
Speaker 1: it's a lot, it's a lot of patients and I

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00:26:01,840 --> 00:26:07,080
Speaker 1: don't know. I've started so many sewing and uh embroidery

383
00:26:07,119 --> 00:26:09,239
Speaker 1: projects over the years and just gone like, oh man,

384
00:26:09,359 --> 00:26:13,639
Speaker 1: this is gonna take work. I'm just isn't gonna be

385
00:26:13,680 --> 00:26:17,560
Speaker 1: done in like ten minutes, sort of goes in a box.

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00:26:20,880 --> 00:26:23,359
Speaker 1: It's like like an island of misfit toys, but was

387
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Speaker 1: sewing projects. Uh. Vannah wrote I had to write in

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Speaker 1: about my traumatic history with serving chopsticks in Japan. I'm

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Speaker 1: from the U S, So chopsticks are not my normal

390
00:26:36,760 --> 00:26:39,439
Speaker 1: cutlery method, but I had enough experience with them to

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Speaker 1: be comfortable before the trip. I had been in Japan

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Speaker 1: for about a week, no big issues with eating any

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Speaker 1: meals with chopsticks, except one meal in which my very

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Speaker 1: kind waitress politely asked me do you know how to eat,

395
00:26:51,240 --> 00:26:54,359
Speaker 1: to which my response was an emphatic no, and had

396
00:26:54,440 --> 00:26:57,720
Speaker 1: to do more with me unknowingly ordering a very complex

397
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Speaker 1: meal and being very surprised when I had not one,

398
00:27:00,640 --> 00:27:03,280
Speaker 1: but five plates placed in front of me. Excuse my

399
00:27:03,320 --> 00:27:06,080
Speaker 1: side story. Then one day I ended up at a

400
00:27:06,119 --> 00:27:10,199
Speaker 1: hotel in a key Katsuda with a buffet line and

401
00:27:10,359 --> 00:27:14,320
Speaker 1: this gorgeous fresh tuna being carved right there in front

402
00:27:14,320 --> 00:27:19,400
Speaker 1: of me. The only thing in my way extra long chopsticks.

403
00:27:19,960 --> 00:27:22,040
Speaker 1: It was there, with delicious fish in front of me

404
00:27:22,080 --> 00:27:24,600
Speaker 1: and a line of people behind me, that I learned

405
00:27:24,920 --> 00:27:28,560
Speaker 1: much of my comfort with chopsticks included my accustomed distance

406
00:27:28,680 --> 00:27:31,480
Speaker 1: between my hands and the tip of the chopsticks. Any

407
00:27:31,560 --> 00:27:35,080
Speaker 1: longer and all coordination was gone. Some fish may have

408
00:27:35,200 --> 00:27:38,119
Speaker 1: ended up awkwardly dropped. What little did end up on

409
00:27:38,160 --> 00:27:40,960
Speaker 1: my plate was the most delicious tuna I have ever had.

410
00:27:41,320 --> 00:27:43,879
Speaker 1: I still have regrets about not being prepared to handle

411
00:27:43,920 --> 00:27:49,600
Speaker 1: these better, so I could have enjoyed more hard right,

412
00:27:50,760 --> 00:27:54,840
Speaker 1: I don't think. I don't think I could do at

413
00:27:54,840 --> 00:27:57,320
Speaker 1: this current juncture. I think I could learn. But if

414
00:27:57,320 --> 00:28:00,320
Speaker 1: I was faced with these actual chops just in the

415
00:28:00,320 --> 00:28:03,600
Speaker 1: spur of the moment, and you're just going like, oh no, yes,

416
00:28:05,080 --> 00:28:12,119
Speaker 1: it's it's like making me panic just thinking about it. Yeah, yeah, man, Yeah,

417
00:28:12,200 --> 00:28:15,560
Speaker 1: I had a similar I've had two similar experiences to

418
00:28:15,640 --> 00:28:20,280
Speaker 1: this one. I too once accidentally ordered way too much

419
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Speaker 1: food at a Japanese place, and to the point I

420
00:28:24,880 --> 00:28:27,359
Speaker 1: was like panicking and almost asked the waiter like, please

421
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Speaker 1: stop bringing food. I don't know what has happened to me.

422
00:28:31,280 --> 00:28:34,800
Speaker 1: I can't hang the this anymore. And then one time

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Speaker 1: when I was in Japan, I think I was in

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00:28:37,080 --> 00:28:39,760
Speaker 1: Kyo two, so like some of the best rama I've

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00:28:39,760 --> 00:28:41,600
Speaker 1: ever had. But it was in that huge chain station

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00:28:41,680 --> 00:28:44,840
Speaker 1: there and I was just trying to get quick ramen,

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00:28:45,000 --> 00:28:47,240
Speaker 1: like I don't, you know, really speak that much Japan.

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00:28:47,280 --> 00:28:48,560
Speaker 1: The use I was like, I don't know what, I'll

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00:28:48,600 --> 00:28:51,240
Speaker 1: go to this vending machine that that will solve everything.

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00:28:52,000 --> 00:28:55,640
Speaker 1: I couldn't figure out the vending machine, this whole line

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00:28:55,680 --> 00:28:58,920
Speaker 1: of people, like busy like travelers in the train station,

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00:28:59,800 --> 00:29:05,680
Speaker 1: and I'm just like but but it eventually worked and

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00:29:05,720 --> 00:29:07,360
Speaker 1: it ended up being of the best round and yeah,

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00:29:07,360 --> 00:29:09,640
Speaker 1: I've ever had. But just that pressure of having like

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00:29:09,680 --> 00:29:16,960
Speaker 1: the line of people, okay, trying my best. Yeah no,

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00:29:17,080 --> 00:29:19,720
Speaker 1: I don't even like like making left hand turns in

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00:29:19,720 --> 00:29:23,000
Speaker 1: a car for this reason, So like that I the

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00:29:23,040 --> 00:29:27,480
Speaker 1: pressure of a vending machine in a busy train station. Yeah, yeah,

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00:29:28,440 --> 00:29:29,800
Speaker 1: I don't. I still do this day. You don't know

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00:29:29,800 --> 00:29:31,240
Speaker 1: what I did wrong. I think I did the order

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00:29:31,280 --> 00:29:42,760
Speaker 1: of operations wrong. Something was a miss, But anyway, thanks

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00:29:42,800 --> 00:29:46,040
Speaker 1: to both of those listeners for writing in. If you

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00:29:46,080 --> 00:29:47,920
Speaker 1: would like to write to us, you can or emails

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00:29:47,920 --> 00:29:51,080
Speaker 1: hello at savor pod dot com. We're also on social media.

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00:29:51,160 --> 00:29:54,080
Speaker 1: You can find us on Twitter, Facebook, and Instagram at

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00:29:54,240 --> 00:29:56,280
Speaker 1: saver pod and we do hope to hear from you.

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00:29:56,720 --> 00:29:59,360
Speaker 1: Savor is production of I Heart Radio. For more podcasts

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00:29:59,360 --> 00:30:01,000
Speaker 1: to my heart Radio, you can visit the I Heart

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00:30:01,080 --> 00:30:03,719
Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your

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00:30:03,720 --> 00:30:07,200
Speaker 1: favorite shows. Thanks as always to our superproducers Dylan Fagin

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00:30:07,240 --> 00:30:09,360
Speaker 1: and Andrew Howard. Thanks to you for listening, and we

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00:30:09,400 --> 00:30:19,000
Speaker 1: hope that lots more good things are coming your way