Speaker 1: Hello, and welcome to Savor Prediction of iHeartRadio.
Speaker 2: I'm Annie and I'm Lauren Vogelbaum, and today we have
Speaker 2: an episode for you about cursow LeCour.
Speaker 3: Yes, yes, and what an episode it is. Was there
Speaker 3: any particular reason this was on your mind?
Speaker 1: Lauren? Was there? I love this every time? Me too.
Speaker 2: I could have been anything. Yeah, I think that I
Speaker 2: was just kind of combing around looking for I had
Speaker 2: been looking at Mescal and both of us kind of went,
Speaker 2: I don't know, that's a lot. And something else on
Speaker 2: the web page that I was looking at was talking about.
Speaker 1: Cursow completely legitimate.
Speaker 2: Yeah, there I go.
Speaker 1: I can come from.
Speaker 2: Yeah. Sometimes it's a very well thought out chain, and
Speaker 2: sometimes it's just like my you know, one of my
Speaker 2: brain cells just kind of beat booping around in my
Speaker 2: skull until something connects.
Speaker 3: Mm hmmmm mmmm well uh, speaking of beat booping. First
Speaker 3: of all, drink responsibility as always. Second of all, I
Speaker 3: have a bottle of blue Curse Owl that I'm convinced
Speaker 3: I could be buried with.
Speaker 1: It's huge. Just I don't use that much of it?
Speaker 2: No, sure, No, you shouldn't really, I mean, what kind
Speaker 2: of things are you using it in?
Speaker 3: So I bought it for Star Wars thing, sure, because
Speaker 3: a lot of the Star Wars cocktails because the blue
Speaker 3: is so splu even though I can make my own
Speaker 3: blue gin, but whatever it called specifically for blue cursew
Speaker 3: this drink I was making. I think I've used it
Speaker 3: twice since then. It's a huge bottle.
Speaker 1: I think it was the smallest bell I could find
Speaker 1: and it was still really real large.
Speaker 2: Yeah, yeah, I certainly one of the types of bottles
Speaker 2: of alcohol that I just sort of wind up collecting
Speaker 2: dust with are orange liquors of various kinds, and I
Speaker 2: think that I've got because when I was cleaning out
Speaker 2: my grandmother's condo, I found deep buried in the back
Speaker 2: of her China hutch a bunch of alcohol that's older
Speaker 2: than I am by a solid twenty years. And most
Speaker 2: of it was like cream liqueurs that you didn't know
Speaker 2: that they made, which are really terrible, especially after say,
Speaker 2: sixty years, but a couple of them, like there was
Speaker 2: like a bottle of whiskey that I've got to say,
Speaker 2: was the nicest thing I think I've ever tasted, all
Speaker 2: on opened, all on open. My Dad's out of the
Speaker 2: family doesn't really drink that much. But among these, I
Speaker 2: bring it up because there was a bottle, a blue
Speaker 2: currosol in like the orange shaped, like the flat orange
Speaker 2: shaped bottle, so impossibly blue and so very slightly more
Speaker 2: nineteen sixties ish than even the bottles available today. Wow. Yeah,
Speaker 2: I regret to say that I did open it, And
Speaker 2: I regret to say that because it tasted awful and
Speaker 2: it was so pretty in the bottle that I'm kind
Speaker 2: of like that. It was nicer as a prop yeah,
Speaker 2: as a piece of decor in my home, because then
Speaker 2: I just dumped it, you know, but yeah, oh less
Speaker 2: alas a lac. I believe I have photographs of it.
Speaker 2: Maybe I'll update our Instagram for the first time in
Speaker 2: over two years.
Speaker 1: Today could be the day nobody knows.
Speaker 3: Nobody knows, not even us, mystery to us.
Speaker 1: All that's quite a fine.
Speaker 3: Yeah, yeah, I could see it working well as if
Speaker 3: you've got a light behind it as a decoration.
Speaker 2: I mean, the ones they still sell are still outrageous
Speaker 2: in color, you know.
Speaker 3: Oh yes, but still it would have felt mm hmmmm. Well, listeners,
Speaker 3: let us know if you've ever made a discovery like that. Oh,
Speaker 3: you can see our gin episode I would say, yeah,
Speaker 3: kind of similar process. Yeah, other episodes that involved distilling oranges.
Speaker 1: Sure, I don't know what an episode that was.
Speaker 2: Other licore kind of things.
Speaker 3: Yes, yes, well, I guess that does bring us to
Speaker 3: our question. Curusala cores.
Speaker 1: What are they?
Speaker 2: Well? Curseliicors sometimes just called cursow are a category of
Speaker 2: orange licors, which means in this case that they are
Speaker 2: a distilled alcohol, sweetened and flavored traditionally with orange peel
Speaker 2: and other spices. They can be made in different colors,
Speaker 2: though the typical ones are either clear or golden, you know,
Speaker 2: like kind of orange or this like bright ocean blue
Speaker 2: at varying levels of ocean depth, I suppose, depending on
Speaker 2: the brand. They can come in other colors too, like
Speaker 2: deep green or bright red, though that's more historical than
Speaker 2: current anyway. They tend to be bittersweet and citrusy, and
Speaker 2: can run a little bit syrupy depending. The blue ones
Speaker 2: are so blue that they will blueify any drink you
Speaker 2: make with them. Cursow is typically served in cocktails as
Speaker 2: like a non main ingredient. Yes, the blue is an
Speaker 2: artificial color. Blue does not occur that often in nature
Speaker 2: and tends to be unstable when it does so, like
Speaker 2: fine for something that you're making in your own home,
Speaker 2: probably not good for putting.
Speaker 1: On a shelf.
Speaker 2: The orange taste can come from actual orange peels in
Speaker 2: the distillation process or from natural or artificial orange flavors
Speaker 2: added later. Specifically in either case, like sour bitter oranges
Speaker 2: that have these like fragrant floral kind of flavors are traditional.
Speaker 2: Like many liqueurs that the gap that you're going to
Speaker 2: find between the bottom shelf nine dollars bottle and like
Speaker 2: a nice bottle that's sometimes somewhere over like three times
Speaker 2: that price, the difference is going to be stark. But
Speaker 2: it's a sweet, orangey liqueur with a little bit of
Speaker 2: a bitter, powdery, spicy, floral kind of flavor to it.
Speaker 2: Like at its worst, you're kind of wondering how kool
Speaker 2: aid got into your drink. But at its best, it's
Speaker 2: like it's like catching a ray of sun through a
Speaker 2: piece of stained glass that's shaped like an orange and
Speaker 2: might be any number of colors.
Speaker 1: Oh, I love that.
Speaker 3: I don't think I've ever had like the good uh currousel,
Speaker 3: and I would like to try it.
Speaker 2: Yeah.
Speaker 3: Yeah, I also appreciated how many people made the same
Speaker 3: joke of like, it looks blue, but it tastes orange.
Speaker 1: Uh huh yeah yeah, so yeah, it could come into any.
Speaker 2: Color though, can Yeah why not? Yeah so uh Cursso
Speaker 2: the liqueur is named for the island country Curusow, which
Speaker 2: is off the north coast of South And in the Caribbean.
Speaker 2: It's near Aruba, like northwest of Caracas. They have there
Speaker 2: the subspecies of bitter orange called the Lauraja orange, which
Speaker 2: is a small, sort of lumpy, very round orange, kind
Speaker 2: of the size of more like a lemon or a lime. Traditionally,
Speaker 2: when the fruits are mature but still green, they're harvested
Speaker 2: and peeled. The peels are then sun dried, and then
Speaker 2: they will be steamed or steeped into a neutral liqure
Speaker 2: derived from sugar cane along with other spices, maybe some
Speaker 2: vanilla or clove, and the resulting flavored liquor is sweetened
Speaker 2: and bottled, maybe with color added. But that is how
Speaker 2: cursow from Currosow is made. If it is made elsewhere,
Speaker 2: the process may vary. Producers are understandably cagey about their
Speaker 2: ingredients and processes. But yeah, it can be used in
Speaker 2: cocktails or can be consumed by itself in small glasses.
Speaker 2: Is like a parrotee for digestive perhaps the cup of coffee.
Speaker 1: Whoa, what about the nutrition?
Speaker 2: Uh A? Drink responsibly. Also, we have been avoiding doing
Speaker 2: an episode about food dyes because it's complicated. I mean,
Speaker 2: it's not that complicated, okay, So like very basically the
Speaker 2: blue used to color blue crosol is an artificial color
Speaker 2: derived in labs from petroleum products. That doesn't mean it's
Speaker 2: terribly scary, like it's probably just fine. Most of it
Speaker 2: just passes right on through you. Like of all the
Speaker 2: things that might be giving you cancer right now, don't
Speaker 2: worry about the food dye, Like worry about the alcohol
Speaker 2: before you worry about the food dye. You know, wear sunscreen,
Speaker 2: eat a vegetable.
Speaker 1: Yeah, yeah.
Speaker 3: I think the issue with food dye is too that
Speaker 3: we're going to have to tackle is the history of
Speaker 3: this specific food dye. It could be in a whole episode,
Speaker 3: shorter episode, I think, but it could be a whole
Speaker 3: episode on its own.
Speaker 2: And I think that that's true for most of them,
Speaker 2: probably because you know, they are all these proprietary products
Speaker 2: that were produced in labs and have these kind of
Speaker 2: fascinating origin stories behind them. But yeah, don't worry about it.
Speaker 1: Drink responsibly, yes, yes, that's yes.
Speaker 3: Well, speaking of I guess we've got kind of a
Speaker 3: number slash friendly warning.
Speaker 2: Sure, yes, speaking of drinking responsibly, LA course like curso
Speaker 2: can seriously range in percentage of alcohol by volume. Historically
Speaker 2: they tended to be pretty high, so especially some more
Speaker 2: traditional recipes or like boutique brands might really surprise you
Speaker 2: with like a thirty percent plus ABV, but less expensive
Speaker 2: ones are usually lower. But yeah, read your labels. That
Speaker 2: also helps for cocktail making because you don't want to
Speaker 2: totally overpower different flavors.
Speaker 3: Oh no, that would be terrible. Yeah, that would be
Speaker 3: terrible in several ways. Yeah, another fun savor thing, savor motto.
Speaker 1: We could have read read your labels?
Speaker 2: Uh huh yep, yeah, I recommend it.
Speaker 3: Yes, I do too, Even though it might it might
Speaker 3: make you sad, it's better to know.
Speaker 2: I I do think it's better. No, personally, yeah, I.
Speaker 1: Think so too. Well, speaking of we do have quite
Speaker 1: a history for you.
Speaker 2: We do, and we are going to get into that
Speaker 2: as soon as we get back from a quick break
Speaker 2: forward from our sponsors. And we're back, thank you, sponsor, Yes,
Speaker 2: thank you.
Speaker 1: Okay. So, as always with these, the history of Cursow
Speaker 1: is hard to get a handle on, and certainly some
Speaker 1: of it has been lost to history in one way
Speaker 1: or another.
Speaker 3: It's very complicated. But when the Spanish arrived on the
Speaker 3: tropical Caribbean island of Currossow in fourteen ninety nine, they
Speaker 3: immediately started colonizing it, including enslaving the indigenous people. They
Speaker 3: also started trying to plant crops that they wanted to
Speaker 3: grow on the island.
Speaker 2: Yeah, lots of it didn't go super well. They did
Speaker 2: get some cattle and goats going, but I think most
Speaker 2: of the crops kind of sort of failed.
Speaker 3: Yeah, and then the Dutch invaded Currosow in sixteen thirty four.
Speaker 3: The Dutch West India Company defeated Spain and took control
Speaker 3: of the island, and they turned it into a major
Speaker 3: hub for the trade of enslaved peoples. One of the
Speaker 3: things the Spanish had tried to cultivate or oranges, but
Speaker 3: the conditions weren't right. Records indicate that the Spanish had
Speaker 3: transported the seeds of Valencia or possibly Seville oranges, depending
Speaker 3: on the source, to the island in fifteen twenty seven.
Speaker 3: But they just never really took hold.
Speaker 2: Yeah. However, the Lajara oranges on the island are thought
Speaker 2: to be wild descendants of these failed Spanish oranges. The
Speaker 2: thing is, like, oranges don't grow true from seed. They're
Speaker 2: not picky pollinators. They'll accept pollen from any citrus fruit
Speaker 2: being grown in the area, which means that when the
Speaker 2: Spanish saved the seeds from oranges that they liked in
Speaker 2: Europe and planted them and curs out the fruit from
Speaker 2: the eventually resulting tree might have been closer to a
Speaker 2: lemon or a lime or a grapefruit, or it might
Speaker 2: have been a total mess. Like to get consistent citrus crops,
Speaker 2: farmers graft pieces of successfully fruiting branches onto existing citrus
Speaker 2: tree trunks or roots. So anyway, Yeah, So, the theory
Speaker 2: is that the citrus seeds that the Spanish plant had
Speaker 2: failed to bear like juicy, sweet fruits, but the laureja
Speaker 2: did turn out to have other desirable qualities.
Speaker 3: Yes, the fruit themselves were too bitter to eat, but
Speaker 3: people found that the peel had this lovely smell when
Speaker 3: broken or agitated.
Speaker 2: Yeah, those good orange oils.
Speaker 3: Yeah, Yes, And someone decided to use the oil from
Speaker 3: the peel and distillation, something people had likely been doing
Speaker 3: in their own homes. So, as per usual, the case
Speaker 3: of who invented Curseow is really murky.
Speaker 2: Yeah, I couldn't find a really good source, but I
Speaker 2: did read in a couple places, and it kind of
Speaker 2: makes sense that, like, faced with these decidedly unfruity fruits,
Speaker 2: the people who lived there were like just trying to
Speaker 2: come up with something to do with them, Like even
Speaker 2: the goats wouldn't eat them, and they were like, so goats,
Speaker 2: goats wouldn't need them.
Speaker 1: Oh no, I know.
Speaker 2: So, so the peals might have been incorporated into things
Speaker 2: like medicine, and medicine was associated with liquor so.
Speaker 3: Yes, which brings us to the story of one of
Speaker 3: the most well known brands, Senior and Company. All Right,
Speaker 3: the Dutch ships that attacked the island Currosow were also
Speaker 3: carrying several Jewish families. Several other contingents of Jewish people
Speaker 3: arrived over the years, largely fueled by promises of religious
Speaker 3: freedom and economic opportunity. One such family was the Seniors.
Speaker 3: They had escaped Spanish persecution and eventually ended up in curzol.
Speaker 3: After a couple of generations had passed, in eighteen ninety six,
Speaker 3: Edgar Senior partnered with him Mendez Schumasero to establish Senior
Speaker 3: and Company. They used the peals of the raha or
Speaker 3: to distill a liquor that boasted a strong orange flavor.
Speaker 3: At first, they operated out of Boutika Excelsior, a drugstore
Speaker 3: where Chumaso produced an at partief or digestive based on
Speaker 3: his father's recipe. They called it Senior's Curse Out, which,
Speaker 3: by the way, I had a really funny misunderstanding where
Speaker 3: I thought they called it seniors Curse Out because his
Speaker 3: dad was a senior. No, because of Edgar Senior's name. Anyway, Uh,
Speaker 3: they called it. They called it Senior's curis Altnic, but
Speaker 3: changed the name to Senior's Cursel Liquoru. Kumisarro's widow kept
Speaker 3: making small batches of the stuff after his death in
Speaker 3: nineteen hundred, but it didn't really go commercial until nineteen
Speaker 3: forty five, when like a bunch of companies and people
Speaker 3: came together and it was incorporated and the company that
Speaker 3: was form purchased the recipe from the widow and they
Speaker 3: set up shop in a plantation house nineteen forty six,
Speaker 3: which I understand you can still visit, listeners, please let
Speaker 3: us know, yeah if you've ever been and done the tour,
Speaker 3: because yeah, they're still around and as a currosow produced
Speaker 3: in Currosou, the US has given them some allowances around
Speaker 3: the usage affords like authentic. On their labels, they call
Speaker 3: their product the genuine Currosow, the Core, so you've got them.
Speaker 3: But we also have to mention the brand Bulls. And
Speaker 3: here's a very abbreviated history as it pertains to Curasou
Speaker 3: and this company. In fifteen seventy five, the Bolsiest family
Speaker 3: opened a distillery in Amsterdam or on the outskirts of
Speaker 3: it near water, since distilling in the city center was
Speaker 3: prohibited at the time. Historians think they also fled Spanish
Speaker 3: religious persecution and settled in Amsterdam, where they shortened their
Speaker 3: name to Bulls so it sounded more Dutch. There's some
Speaker 3: argument about when they actually started distilling, but it was
Speaker 3: round about fifteen seventy five or a.
Speaker 1: Few decades later.
Speaker 3: Bowls frequently worked with the Dutch East India Trading Company
Speaker 3: and was one of their shareholders, and this meant that
Speaker 3: they got access to a lot of the urban spices
Speaker 3: the company sent to Amsterdam from all around the world.
Speaker 3: Bowls in turn supplied them with their spirits, which the
Speaker 3: company drank themselves but also distributed around the world. There
Speaker 3: isn't concrete evidence of when Bulls started making curse ow
Speaker 3: yep nope, which is also like their website was a
Speaker 3: little wonky for me to navigate, and that could be
Speaker 3: because I'm in the US. But according to them, cursow
Speaker 3: made its way to Europe soon after it was being
Speaker 3: made on the island, and they had access to these
Speaker 3: orange feels and the oil already from trade, so presumably
Speaker 3: the early nineteen hundreds. Some sources put it way earlier, though,
Speaker 3: but not that many that I could find, But some
Speaker 3: some do.
Speaker 1: I don't know.
Speaker 2: Yeah, no, I don't think any true. I don't think
Speaker 2: anybody does. If anybody does, I.
Speaker 1: Love to hear about it.
Speaker 3: Yeah, yes, which does bring us to blue curse ow okay, okay,
Speaker 3: al so difficult to pin down. Many do give credit
Speaker 3: to the Dutch company Bowls with coming up with what
Speaker 3: they called Cream of the Sky and nineteen twelve as
Speaker 3: a gimmick to make prettier cocktails by dying curs out Blue.
Speaker 3: According to the company, they've been making it since the
Speaker 3: nineteen twenties. However, fun they can't prove either of these
Speaker 3: things really. The others say it was instead invented by
Speaker 3: Senior Cursou, though they say they didn't start producing it
Speaker 3: until the nineteen sixties. By the nineteen twenties, so mentions
Speaker 3: of not only blue Currosow, but cursews of many colors
Speaker 3: started popping up, though Blue seems to have always been
Speaker 3: the most popular front runner. Whatever company first started producing it,
Speaker 3: it was almost certainly a marketing stunt, and at first
Speaker 3: its usage was largely relegated to beachside vacation cocktails. And
Speaker 3: in fact, that's why some people think the blue took
Speaker 3: off is because it reminded people of the blue sky
Speaker 3: and the blue yeah shreluewater. At the same time, the
Speaker 3: US was seeing a rise in tiki culture and restaurants
Speaker 3: with establishments like Trader Vicks, and a lot of these
Speaker 3: places offered cocktails that were going for that beachy vibe,
Speaker 3: and plenty of them used blue Currosow. The product got
Speaker 3: another booze, perhaps in the nineteen sixties, with the release
Speaker 3: of the Elvis Presley movie Blue Hawaii because the blue
Speaker 3: Hawaiian cocktail gets its bright blue coloring flom blue currosow.
Speaker 3: But then along came the overly sweet cocktail chins of
Speaker 3: the seventies and eighties, which we've talked about a lot.
Speaker 1: Blue cursow is no.
Speaker 3: Longer confined to these vacation cocktails and spaces, but it
Speaker 3: was added into all kinds of things. But again, soon
Speaker 3: enough it had overstayed its welcome. As the nineties came
Speaker 3: along and the craft cocktail movement got underway and blue
Speaker 3: currosow was banished back to vacation s spaces, it became
Speaker 3: somewhat derided, though there are there have been a handful
Speaker 3: of attempts to make a more natural blue cursow. But
Speaker 3: like you said, Lauren, usually the problem is you have
Speaker 3: to drink it pretty quickly.
Speaker 2: Yeah. Yeah, you can't really bottle and sell it for
Speaker 2: use a few months from now. It's kind of a
Speaker 2: yeah yep.
Speaker 3: These days, the blue dyeing question is largely Brilliant Blue FCF,
Speaker 3: which yes, I would love to do a whole episode.
Speaker 3: Maybe I'm maybe I'll kick myself later when the episode comes. Yeah,
Speaker 3: Brilliant blue FC.
Speaker 1: What a name.
Speaker 3: And to celebrate four hundred and fifty years of operation.
Speaker 3: On April fifteenth, twenty twenty five, Bowls unveiled Bowls Blue
Speaker 3: fifteen seventy five, a premium blue curse out and it
Speaker 3: was a whole thing. It had a lot of fanfare,
Speaker 3: a lot of press releases. I couldn't find it in
Speaker 3: the US. I think I could still find it in
Speaker 3: the UK for sale.
Speaker 2: Yeah, Bowls in general, I'm oh man, I'm saying this
Speaker 2: on the fly. I feel like whenever I see it
Speaker 2: in the United States, it is one of those extreme
Speaker 2: bottom shelf kind of options. I don't think they import
Speaker 2: or export the I don't think they bring their nice
Speaker 2: stuff here. But I'm not totally I haven't really looked
Speaker 2: into it. So here we are.
Speaker 3: Yeah, another question to follow up on later, perhaps, yes,
Speaker 3: but that's that's about the end of our history. Outline listeners.
Speaker 3: If you have been on tours of any of these places.
Speaker 2: Oh yeah, yeah.
Speaker 1: If you have any any recipes or recommendations.
Speaker 2: Uh huh, any requests to in fact follow up on
Speaker 2: any of these potential wrab holes.
Speaker 3: Yes, please let us know. But I think that's what
Speaker 3: we have to say about cursow from now it is.
Speaker 2: We do already have some listener mail for you, though,
Speaker 2: and we are going to get into that as soon
Speaker 2: as we get back from one more quick break for
Speaker 2: a word from our sponsors, and we're back. Thank you sponsor, Yes,
Speaker 2: thank you.
Speaker 1: And we're back with the listener.
Speaker 2: May I speche Oh yeah, I got confused at the
Speaker 2: end there. I wasn't sure where you were going. But
Speaker 2: so that the wind in my head. Oh okay, okay,
Speaker 2: that's what I was doing. Could be Yeah, that's it is,
Speaker 2: waving in the wind. I think so or something. See
Speaker 2: what super producer.
Speaker 1: And yeah, well weigh in it.
Speaker 2: Yeah, he is very kind to us, y'all. When we
Speaker 2: really fail, when we exter fail to harmonize, that's when
Speaker 2: he steps in.
Speaker 1: Yes, he's ready, and he's a pro he is. We're
Speaker 1: grateful for him every day. Absolutely. Oh my goodness. Yes,
Speaker 1: all right.
Speaker 3: Uh, Joe wrote you asked for pasta salad recipes, So
Speaker 3: here's my mom's recipe. Cold sweet mayo based pasta salad
Speaker 3: is popular in the Philippines around Christmas, though it can
Speaker 3: pop up at.
Speaker 1: Parties year round.
Speaker 3: It probably came to the Philippines after World War two
Speaker 3: and was quickly adapted to Filipino taste. I'll be honest,
Speaker 3: it's not my favorite. If I want something cold and
Speaker 3: sweet at a party, I'll go for dessert rather than
Speaker 3: a pasta salad. However, my mom is fond of it
Speaker 3: and usually takes some home and makes her own when
Speaker 3: she's craving it. As usual, no measurements are used, so
Speaker 3: just add ingredients to your taste. She uses cooked elbow macaroni,
Speaker 3: dice carrots, diced apples, diced cheddar cheese, and enough mayo
Speaker 3: just to coat everything. Season with salt, pepper and a
Speaker 3: dash of sugar. If you want to add meat, shred
Speaker 3: or cubes some chicken breast and add sweet pickle relish
Speaker 3: in joy.
Speaker 2: Hmm oh that is fascinating.
Speaker 3: I okay, As you probably know, dear listener, who I
Speaker 3: know has been with us for a while, Uh huh,
Speaker 3: A little difficult for me.
Speaker 2: Annie is anti mayo. Yeah yeah, but I do you
Speaker 2: like hearing about I'm just so interested in kind of
Speaker 2: regional global varieties of pasta.
Speaker 3: Salad, and I bet if you liked I can see
Speaker 3: it working for a non mao.
Speaker 1: For someone who likes mayo, I can see it working.
Speaker 2: Yeah yes, yeah, no, me too. Like all of those
Speaker 2: things are things that go well together in different applications.
Speaker 2: I had never thought of putting them together in a
Speaker 2: pasta salad.
Speaker 1: Yeah.
Speaker 2: I think it's the sweet pickle relish that's making it
Speaker 2: makes sense to me. Oh interesting as like a binding concept? Oh,
Speaker 2: like a flavor, like a flavor, not not like a
Speaker 2: physical binding concept, but a flavor binding concept. No interesting.
Speaker 3: Oh I please listeners keep these messages coming because I
Speaker 3: love this. That is so fascinating And I do feel
Speaker 3: as someone who also has a mom who likes things
Speaker 3: that like no one else likes, that's for her, kind
Speaker 3: of make it for herself until until the pasta came in.
Speaker 3: This did remind me of our Ambrosia episode. Oh absolutely, Asia,
Speaker 3: get up to some stuff like I can define it.
Speaker 3: We struggled to in that episode.
Speaker 2: I'm still a little bit terrified of that episode.
Speaker 1: I think about it nice. I still don't know the
Speaker 1: answer to what ambrosia is. Really.
Speaker 2: No, it's unanswerable.
Speaker 1: That's okay.
Speaker 2: It's okay to have ineffable things out there, that's all right. Yeah,
Speaker 2: Hailey wrote, I can't believe I finally have a reason
Speaker 2: to tell you about my cookies. At the end of
Speaker 2: the Klamada episode, you guys were pining for cammbert cookies.
Speaker 2: I actually make Charcoteri style cookies. I haven't done a
Speaker 2: camm beer flavor yet, but it has been bumped up
Speaker 2: to next on my list. I started baking in twenty
Speaker 2: eighteen when I wanted more fun cookies, not the same old,
Speaker 2: boring chocolate chip. My first weird flavor was white chocolate
Speaker 2: chip lavender, and it was a hit with my family.
Speaker 2: After years of testing, tasting, and experimenting, I finally launched
Speaker 2: my own micro bakery last October. Some of my most
Speaker 2: popular normal flavors include rosemary, chocolate chip, oatmeal, apple pie,
Speaker 2: banana cream pie, and salted butterscotch. But I wanted to
Speaker 2: go even weirder. A few months ago, I started a
Speaker 2: series of weird cookie recipes to bump up my views
Speaker 2: on social media. My first flavor was blue cheese with
Speaker 2: pistachios and dried cranberries. They were green tinted and definitely funky,
Speaker 2: but something about the sweet and salty combo really worked.
Speaker 2: People on social media were borderline insalted by my audacity,
Speaker 2: but nearly everyone that has been brave enough to try
Speaker 2: one has been obsessed. I've also done fig feta and
Speaker 2: lemon short bread cookies, seaweed sesame, chocolate chip cookie, chocolate everything,
Speaker 2: bagel season in cookies, and more. I'm testing both siracha
Speaker 2: and pop Rocks cookies today. The most popular with my
Speaker 2: friends and family has been spicy Gocha young caramel cookies,
Speaker 2: and the worst by far has been peanut butter ketchup cookies.
Speaker 2: I've attached a couple photos of the blue cheese, feta
Speaker 2: and Gocha gen cookies, and my baking slash taste test
Speaker 2: videos can be seen on TikTok, Instagram, and Facebook at
Speaker 2: Baked by ky Colectic. If you guys are ever in Oregon,
Speaker 2: I'd love to share my weird cookies with you, and
Speaker 2: I'll be testing a camm bear cookie in your honor,
Speaker 2: and that's Baked by ky Colectic like eclectic but chi
Speaker 2: clectic kai C L E C T I C. Yeah,
Speaker 2: all of this is so cool. Congratulations on launching your
Speaker 2: micro bakery.
Speaker 3: Yes, yes, I I mean the cookies look amazing the
Speaker 3: pictures you sent they look so cute. But I really
Speaker 3: really uh I love this. I love that you're just like,
Speaker 3: you know what, let's try this flavor in this flavor
Speaker 3: and see what happens. I can see spicy goju jung
Speaker 3: caramel cookies.
Speaker 2: Oh no, I want that, I want that. I want
Speaker 2: all of these immediately. Actually, maybe not the peanut butter
Speaker 2: ketchup ones.
Speaker 1: That's so funny because it's such an American.
Speaker 3: Like like a clashing of two really popular Americans.
Speaker 2: Yeah yeah that, I'm just like.
Speaker 1: Whoof yeah yeah yeah, yeah yeah yeah.
Speaker 3: But the rest of these they sound they sound amazing.
Speaker 3: I'm loving kind of your just mad scientists almost like yeah,
Speaker 3: I'm sure you have a lot more thought than you're
Speaker 3: explaining to us into it, but it sounds very like,
Speaker 3: let's just try these together.
Speaker 2: No, I know, I think that all of this makes
Speaker 2: perfect sense, to be honest, Like, there wasn't a single
Speaker 2: aside from the peanut butter ketchup to be on that one.
Speaker 1: Really, You're like, why haven't we been eating these everything else?
Speaker 2: Yeah? I was like, oh, of course, clearly. Sorry you
Speaker 2: were going to say.
Speaker 3: Oh, I was just gonna say, I hope the canon
Speaker 3: bear one please report back.
Speaker 2: Oh absolutely, yeah yeah yeah yeah yeah ah cool? Oh man,
Speaker 2: I just want weird cookies okay.
Speaker 1: Forever in Oregon, and we'll let you know. Don't offer
Speaker 1: us cookies. We will show up.
Speaker 2: It's true, we will.
Speaker 1: Yes, Yes, we'll keep us updated.
Speaker 2: Yeah, good luck, have fun.
Speaker 1: Yes and uh.
Speaker 3: Other listeners, whatever projects you're working on, we always love
Speaker 3: to hear what you're working on. Thanks to both of
Speaker 3: these listeners for writing in. If you would like to
Speaker 3: contact us, you can. You can email us at hello
Speaker 3: at savorpod dot com.
Speaker 2: We're also on social media. You can find us on
Speaker 2: Instagram and Blue Sky. Sorry I still struggle with that.
Speaker 2: I'm at Saverpod and we would like to hear from you.
Speaker 2: Savor is a production of iHeartRadio. For more podcasts on
Speaker 2: my heart Radio, you can visit the iHeartRadio app, Apple Podcasts,
Speaker 2: or wherever you listen to your favorite shows. Thanks as
Speaker 2: always to our super producers Dylan Fagan and Andrew Howard.
Speaker 2: Thanks to you for listening, and we hope that lots
Speaker 2: more good things are coming your way.