1 00:00:08,080 --> 00:00:09,920 Speaker 1: Hello, and welcome to save re production of I Heart 2 00:00:09,960 --> 00:00:12,080 Speaker 1: Radio and Stuff Media. I'm Anny Reese and I'm Lauren 3 00:00:12,119 --> 00:00:16,200 Speaker 1: vocal Baum, and today we're talking about glutinous rice. Yes, ak, 4 00:00:16,440 --> 00:00:20,720 Speaker 1: sticky rice, some other name a waxy rice, waxy race, 5 00:00:21,120 --> 00:00:23,040 Speaker 1: that's what it was. I kept seeing that my search 6 00:00:23,120 --> 00:00:27,840 Speaker 1: results and being confused. I've got a note about it. Okay, perfect, yeah, perfect. 7 00:00:27,880 --> 00:00:30,120 Speaker 1: And this is in part to honor the start of 8 00:00:30,200 --> 00:00:33,519 Speaker 1: Lunary Year, which began on January is the year of 9 00:00:33,560 --> 00:00:36,440 Speaker 1: the rat. Lauren just informed me it's it's a metal 10 00:00:36,520 --> 00:00:40,680 Speaker 1: rat this year. It's pretty awesome, the metal rat. And 11 00:00:40,760 --> 00:00:42,560 Speaker 1: a lot of people, a lot of my friends, actually, 12 00:00:42,600 --> 00:00:44,080 Speaker 1: I don't want to say a lot of people. They 13 00:00:44,080 --> 00:00:46,800 Speaker 1: were giving the rat a little bit of guff and 14 00:00:46,840 --> 00:00:50,040 Speaker 1: I reminded them that the rat is the smart one 15 00:00:50,080 --> 00:00:53,519 Speaker 1: who hitched a ride on a bigger animal according to 16 00:00:54,080 --> 00:00:57,760 Speaker 1: Lunar New Year mythology. So so it's very clever and 17 00:00:57,920 --> 00:01:02,440 Speaker 1: resourceful and lucky us m. And you can see our 18 00:01:02,680 --> 00:01:04,600 Speaker 1: Lunar New Year episode where we kind of did an 19 00:01:04,640 --> 00:01:06,800 Speaker 1: overview of a bunch of different foods if you want 20 00:01:06,800 --> 00:01:11,960 Speaker 1: to learn more about that. Absolutely, um And this is 21 00:01:12,000 --> 00:01:14,080 Speaker 1: actually one of my favorite things. I have a group 22 00:01:14,120 --> 00:01:16,759 Speaker 1: of friends every year we go when we get dim sum, 23 00:01:18,080 --> 00:01:20,240 Speaker 1: and it's always a wonderful time. It's one of my 24 00:01:20,280 --> 00:01:22,479 Speaker 1: favorite things. So I'm very excited. I think we're doing 25 00:01:22,520 --> 00:01:27,640 Speaker 1: it this weekend. Yeah, gosh, I've recently had dim sum 26 00:01:27,680 --> 00:01:31,360 Speaker 1: and it is as it was. It's always an amazing experience. 27 00:01:31,480 --> 00:01:34,920 Speaker 1: Oh yeah. And I love sticky rice, even though every 28 00:01:34,920 --> 00:01:37,479 Speaker 1: time i'm I'm shocked, like it's never what I expect 29 00:01:37,560 --> 00:01:40,759 Speaker 1: it is, even though I've had it many times. Um, 30 00:01:40,800 --> 00:01:42,320 Speaker 1: I had someone I was in China. When I was 31 00:01:42,319 --> 00:01:44,880 Speaker 1: in China, you used it as like a utensil. Get 32 00:01:44,880 --> 00:01:47,080 Speaker 1: a scoop and you'd make like a little bowl with 33 00:01:47,160 --> 00:01:50,040 Speaker 1: your thumb and then you'd use it to scoop food up. 34 00:01:50,120 --> 00:01:54,400 Speaker 1: Oh cool. Yeah, Oh man, I love any kind of 35 00:01:54,520 --> 00:01:58,720 Speaker 1: edible utensil. I do too. I do too. And at 36 00:01:58,720 --> 00:02:02,800 Speaker 1: the time I was terrible with chops to so it's 37 00:02:02,840 --> 00:02:06,760 Speaker 1: been very good. Well, I guess this brings us too 38 00:02:06,760 --> 00:02:14,560 Speaker 1: hard question. Glutinous rice. What is it? Well, Glutinous rice, 39 00:02:14,639 --> 00:02:17,480 Speaker 1: sometimes called sticky rice or waxy rice yes, is a 40 00:02:17,480 --> 00:02:21,840 Speaker 1: type of rice that's particularly sticky when cooked. Weird, very 41 00:02:22,680 --> 00:02:26,480 Speaker 1: botanical name orrisastiva, which is just the genus and species 42 00:02:26,520 --> 00:02:31,440 Speaker 1: of rice variety glutinosa. Yes, and there are a number 43 00:02:31,520 --> 00:02:34,240 Speaker 1: of varieties of glutinous rice grown around the world, but 44 00:02:34,320 --> 00:02:37,960 Speaker 1: all have this genetic oddity that separates them from regular 45 00:02:38,200 --> 00:02:41,880 Speaker 1: rice um. Where non glutinous rice contains two types of starch, 46 00:02:42,240 --> 00:02:47,760 Speaker 1: amlose and amalopectin. Glutinous rice contains basically zero amlose but 47 00:02:47,919 --> 00:02:52,160 Speaker 1: a lot of a melopectin um and uh. Short grain 48 00:02:52,240 --> 00:02:53,720 Speaker 1: races that are used to make stuff like a like 49 00:02:53,760 --> 00:02:57,400 Speaker 1: sushi and risotto similarly contain a bunch of amalopectin, but 50 00:02:57,440 --> 00:03:00,640 Speaker 1: like a little more amalose than glutinous rice does anyway, 51 00:03:00,919 --> 00:03:05,160 Speaker 1: um yes, sometimes also called waxy rice. I think because 52 00:03:05,240 --> 00:03:08,720 Speaker 1: like the mutation that lead to this whole starch situation 53 00:03:08,880 --> 00:03:12,240 Speaker 1: is in its waxy gene, that w X gene. Or 54 00:03:12,280 --> 00:03:14,880 Speaker 1: maybe because like the balance of starches in it makes 55 00:03:15,000 --> 00:03:20,320 Speaker 1: uncooked grains of white glutinous rice like opaque white, so 56 00:03:20,440 --> 00:03:24,480 Speaker 1: sort of like waxy looking m though they go translucent 57 00:03:24,480 --> 00:03:26,200 Speaker 1: when they're cooked, which is the opposite of what happens 58 00:03:26,200 --> 00:03:29,240 Speaker 1: in non glutinous rice. Anyway, I'm not sure why. Maybe 59 00:03:29,280 --> 00:03:34,120 Speaker 1: it's because they're sticky wax. Wax is sticky, maybe, sure, 60 00:03:34,680 --> 00:03:37,520 Speaker 1: we don't know if there's if there's a reason out 61 00:03:37,520 --> 00:03:40,360 Speaker 1: there that I could not find, y'all, let me know. Um, 62 00:03:40,360 --> 00:03:43,560 Speaker 1: it does come into other colors, as non glutinous rice 63 00:03:43,600 --> 00:03:45,960 Speaker 1: can as well. Um there's pink and red and brown 64 00:03:45,960 --> 00:03:48,920 Speaker 1: cultivars and black varieties that go this bright violet when 65 00:03:48,920 --> 00:03:53,360 Speaker 1: they're cooked. Super fun. Yeah. Anyway, it can be cooked 66 00:03:53,400 --> 00:03:57,280 Speaker 1: and eaten as a brown or white rice, or cooked 67 00:03:57,280 --> 00:03:59,760 Speaker 1: and then pounded out into a dough and that dough 68 00:03:59,840 --> 00:04:02,720 Speaker 1: can be used to make things, or the dried rice 69 00:04:02,760 --> 00:04:04,560 Speaker 1: can be ground into a flower and that can be 70 00:04:04,640 --> 00:04:09,720 Speaker 1: used to make things. The flavor is ricey rice like. 71 00:04:10,560 --> 00:04:13,000 Speaker 1: It's a more or less neutral starch, a little tiny 72 00:04:13,000 --> 00:04:16,440 Speaker 1: but slightly sweet and slightly nutty. Um. Often a bit 73 00:04:16,440 --> 00:04:20,120 Speaker 1: of sugar is added, even for savory preparations of glutinous rice, 74 00:04:20,200 --> 00:04:22,799 Speaker 1: So like, if you're getting more of a sweet flavor 75 00:04:23,720 --> 00:04:26,320 Speaker 1: that on normal race, that's probably because of added sugar. 76 00:04:26,360 --> 00:04:28,760 Speaker 1: But anyway, Yeah, the texture is really what sets it apart. 77 00:04:28,880 --> 00:04:32,679 Speaker 1: And it's a kind of sticky, chewy and and soft 78 00:04:32,800 --> 00:04:36,520 Speaker 1: and sort of like mushy fluffy, musty fluffy like like 79 00:04:36,720 --> 00:04:40,320 Speaker 1: non glutinous rice tends to go fluffy, and this goes 80 00:04:40,360 --> 00:04:44,840 Speaker 1: like mushy fluffy. I like mushy fluffy. I don't know 81 00:04:44,880 --> 00:04:46,479 Speaker 1: what it should be, but it needs to be like 82 00:04:46,520 --> 00:04:48,880 Speaker 1: that's a pet name or yeah, or maybe like a 83 00:04:48,960 --> 00:04:54,679 Speaker 1: character on Adventure Time. Yes, yes, there you go. Um uh. 84 00:04:54,760 --> 00:04:58,120 Speaker 1: The reason that you get that stickiness is that um 85 00:04:58,160 --> 00:05:02,600 Speaker 1: emmla pecton is more water soluble than amylose um, and 86 00:05:03,000 --> 00:05:06,960 Speaker 1: when it's heated, amalopectin loosens up and grabs up more 87 00:05:07,040 --> 00:05:10,000 Speaker 1: water molecules than amulose would um, which means that like 88 00:05:10,040 --> 00:05:13,640 Speaker 1: a cooked unit of glutinous rice contains more water than 89 00:05:13,680 --> 00:05:16,400 Speaker 1: an equal unit of non glutinous rice. So yeah, that's 90 00:05:16,400 --> 00:05:20,599 Speaker 1: a soft softness in there. M. The starch can also 91 00:05:20,640 --> 00:05:24,000 Speaker 1: be extracted and used in packaged foods and for industrial 92 00:05:24,040 --> 00:05:26,840 Speaker 1: purposes UM, like as a replacement for cornstarch or soy 93 00:05:26,880 --> 00:05:29,760 Speaker 1: protein islets and foods, and in lots of stuff like 94 00:05:29,800 --> 00:05:33,919 Speaker 1: a cosmetic powders or photopaper UM and pharmaceutical tablets, especially 95 00:05:34,360 --> 00:05:38,440 Speaker 1: extended release tabs as UM. The gelatinous properties of this 96 00:05:38,640 --> 00:05:42,240 Speaker 1: starch can form like surface barriers within the pill in 97 00:05:42,360 --> 00:05:48,320 Speaker 1: stages as it's digested very cool, super cool um, which 98 00:05:48,360 --> 00:05:51,680 Speaker 1: I guess brings us to nutrition. Yeah, why not, you're 99 00:05:51,800 --> 00:05:55,560 Speaker 1: ingesting it at this point. Yeah, it's about equal to 100 00:05:55,560 --> 00:05:57,800 Speaker 1: to regular rice. Um, it's nutrition tends to be a 101 00:05:57,800 --> 00:06:01,240 Speaker 1: little bit diluted because again in the product contains more 102 00:06:01,279 --> 00:06:03,760 Speaker 1: water than regular rice. Um, it's got a little bit 103 00:06:03,800 --> 00:06:06,599 Speaker 1: more dietary fiber than regular rice though you know, a 104 00:06:06,600 --> 00:06:09,200 Speaker 1: little bit of protein, smattering of minerals and vitamins. It 105 00:06:09,200 --> 00:06:11,320 Speaker 1: will totally fill you up, but to keep you going, 106 00:06:11,360 --> 00:06:14,480 Speaker 1: it's best paired with like vegetables and some other source 107 00:06:14,560 --> 00:06:18,760 Speaker 1: of more protein. Right. And another thing, glutenous rice does 108 00:06:18,800 --> 00:06:26,880 Speaker 1: not contain wheat. Gluten Clear's day language is hilarious. It is. 109 00:06:27,040 --> 00:06:29,679 Speaker 1: I I did find it amusing that pretty much every 110 00:06:29,760 --> 00:06:33,159 Speaker 1: article I read started with that fact. So you know, 111 00:06:33,240 --> 00:06:35,039 Speaker 1: if you're on some kind of health thing or you're 112 00:06:35,080 --> 00:06:38,760 Speaker 1: trying to avoid gluten, yeah you can have. Yes, it's 113 00:06:38,880 --> 00:06:42,000 Speaker 1: it's appropriate for anyone with a with celiac um. Though 114 00:06:42,040 --> 00:06:45,200 Speaker 1: I will say anecdotally, I I had a friend who 115 00:06:45,400 --> 00:06:49,640 Speaker 1: did have wh who was UM avoiding gluten for digestive 116 00:06:49,720 --> 00:06:53,440 Speaker 1: like like gastro intestinal reasons, and she she was set 117 00:06:53,440 --> 00:06:57,240 Speaker 1: off by some mochi one time, but we didn't look 118 00:06:57,320 --> 00:07:03,760 Speaker 1: deeply into the incident. Um maybe that's what you call it. 119 00:07:05,480 --> 00:07:06,960 Speaker 1: I think. I think for her it kind of was 120 00:07:07,120 --> 00:07:11,400 Speaker 1: yeah sure, but but yeah, yeah, it's it's not an 121 00:07:11,440 --> 00:07:15,840 Speaker 1: allergen for anyone who has a glue analogy. Very good 122 00:07:15,880 --> 00:07:19,480 Speaker 1: to know, good to know, Yes, um and uh and 123 00:07:19,520 --> 00:07:22,440 Speaker 1: this this episode is a little bit special in the 124 00:07:22,760 --> 00:07:26,160 Speaker 1: um ad opts asked us to work in uh an 125 00:07:26,160 --> 00:07:31,640 Speaker 1: extra mid role. Yes, so, our gift to you, the 126 00:07:31,680 --> 00:07:35,000 Speaker 1: gift that keeps on giving. Yeah, not not to complain 127 00:07:35,080 --> 00:07:37,080 Speaker 1: about it. They keep our lights on, they keep this 128 00:07:37,120 --> 00:07:41,200 Speaker 1: podcast on the air or the internet as the case maybe. Um. 129 00:07:41,280 --> 00:07:43,920 Speaker 1: So we are going to take a quick early ad 130 00:07:43,960 --> 00:07:54,960 Speaker 1: break for a word from our sponsor, and we're back. 131 00:07:54,960 --> 00:07:57,280 Speaker 1: Thank you sponsored, Yes, thank you, And we are back 132 00:07:57,280 --> 00:08:00,600 Speaker 1: with some numbers. As we said in our episode, which 133 00:08:00,640 --> 00:08:03,200 Speaker 1: if you haven't heard, this is probably a good primer 134 00:08:03,240 --> 00:08:06,440 Speaker 1: for this one. It's the one that almost broke my brain. Um. 135 00:08:06,680 --> 00:08:11,720 Speaker 1: Rice is a hugely important crop, particularly in Asia. It's 136 00:08:11,720 --> 00:08:15,000 Speaker 1: part of the culture of traditions of the cuisine harvesting. 137 00:08:15,040 --> 00:08:19,000 Speaker 1: It employs hundreds of millions of people and feeds billions. 138 00:08:19,720 --> 00:08:22,800 Speaker 1: It's a big deal. It's kind of a big deal. Yes, 139 00:08:23,520 --> 00:08:27,080 Speaker 1: sticky rice itself specifically is eaten all over, but it's 140 00:08:27,160 --> 00:08:31,119 Speaker 1: widely labeled a national staple of Laos. Per capita sticky 141 00:08:31,200 --> 00:08:35,440 Speaker 1: rice conception is threety five pounds per year there, yeah, 142 00:08:35,720 --> 00:08:39,800 Speaker 1: more than anywhere else in the world. With urbanization and modernization, 143 00:08:39,880 --> 00:08:43,040 Speaker 1: eating habits of sticky rice has changed so that some 144 00:08:43,120 --> 00:08:47,360 Speaker 1: associated with rural areas and poor people. In a recent 145 00:08:47,400 --> 00:08:50,640 Speaker 1: study on rice and Laos, over eleven thousand of the 146 00:08:50,800 --> 00:08:55,920 Speaker 1: thirteen thousands samples collected where glutinous rice. It's also popular 147 00:08:55,920 --> 00:08:59,880 Speaker 1: and multiple religious ceremonies across the country where tearwood. Buddhism 148 00:09:00,080 --> 00:09:03,199 Speaker 1: is the largest religion for things ranging from death, harvest, 149 00:09:03,280 --> 00:09:06,920 Speaker 1: and rainfall. In the bossy ceremony, for example, communal prayers 150 00:09:06,960 --> 00:09:09,560 Speaker 1: are followed by throwing uncooked sticky rice greens in the 151 00:09:09,600 --> 00:09:12,280 Speaker 1: air and to get rid of bad spirits, an elder 152 00:09:12,360 --> 00:09:14,640 Speaker 1: of the Leotian people might rub a grain of sticky 153 00:09:14,720 --> 00:09:18,360 Speaker 1: rice on a dying person because it keeps you fuller longer. 154 00:09:18,720 --> 00:09:23,120 Speaker 1: Alsian monks who don't eat afternoon really dig it. I 155 00:09:23,240 --> 00:09:25,600 Speaker 1: read in a psalm. There is a variety of sticky 156 00:09:25,679 --> 00:09:29,440 Speaker 1: rice that cooks itself called comal salt. You just soak 157 00:09:29,480 --> 00:09:31,360 Speaker 1: it in hot water overnight and it's ready to go 158 00:09:31,400 --> 00:09:33,839 Speaker 1: the next day. A lot of articles out there about 159 00:09:33,880 --> 00:09:37,720 Speaker 1: this sounds pretty cool. During the rice harvest festival in 160 00:09:37,760 --> 00:09:40,800 Speaker 1: mean Mar, people make these huge walks of sticky ice, 161 00:09:41,240 --> 00:09:46,160 Speaker 1: like stirring with wooden paddles. Huge when ready, peanuts, sesame seeds, 162 00:09:46,240 --> 00:09:49,560 Speaker 1: water oil and coconut shavings are mixed in. It's also 163 00:09:49,679 --> 00:09:54,240 Speaker 1: big in parts of Thailand, particularly northern Thailand, India, Vietnam, Bangladesh, 164 00:09:54,280 --> 00:09:57,800 Speaker 1: Indonesia and Malaysia, the Philippines, China, Korea, and Japan, especially 165 00:09:57,880 --> 00:10:01,520 Speaker 1: in desserts like rice cakes. He yeah, and anytime cake 166 00:10:01,840 --> 00:10:04,320 Speaker 1: the word cake is involved, you're usually dealing with a 167 00:10:04,440 --> 00:10:07,280 Speaker 1: rice flour or pounded dough instead of like the whole 168 00:10:07,280 --> 00:10:10,000 Speaker 1: grains um, though greened rice desserts are also common, like 169 00:10:10,040 --> 00:10:14,079 Speaker 1: a Tai style mango sticky rice. Yes, speaking of Kanyea 170 00:10:14,360 --> 00:10:16,760 Speaker 1: mom wong um sticky rice drenched in the sauce made 171 00:10:16,760 --> 00:10:20,679 Speaker 1: of coconut milk and served with mango. Oh yeah, so good, 172 00:10:20,760 --> 00:10:26,080 Speaker 1: so good? Huh jeez. January nineteen, the Tourism Authority of 173 00:10:26,080 --> 00:10:29,839 Speaker 1: Thailand prepared the largest serving of mango sticky rice, weighing 174 00:10:29,880 --> 00:10:32,959 Speaker 1: in at a whopping four thousand five rams and that 175 00:10:33,040 --> 00:10:36,520 Speaker 1: is about nine thousand pounds. This was part of an 176 00:10:36,559 --> 00:10:43,439 Speaker 1: event to promote tourism between China and Thailand. In Cambodia 177 00:10:43,520 --> 00:10:46,400 Speaker 1: claimed the record for largest sticky rice cake at four 178 00:10:46,480 --> 00:10:50,360 Speaker 1: thousands or eight thousand, nine d six pounds in honor 179 00:10:50,440 --> 00:10:53,560 Speaker 1: of their New year. And yeah, since this is in 180 00:10:53,640 --> 00:10:56,040 Speaker 1: honor of the Lunar New Year, and you might be wondering, well, 181 00:10:56,280 --> 00:11:00,080 Speaker 1: huh why why it is a popular part of the 182 00:11:00,120 --> 00:11:03,720 Speaker 1: Lunar New Year, especially things like yan gao or rice 183 00:11:03,800 --> 00:11:06,960 Speaker 1: cake and from China exactly. And we talked about in 184 00:11:07,000 --> 00:11:09,000 Speaker 1: that episode how a lot of the foods that are 185 00:11:09,000 --> 00:11:11,959 Speaker 1: popular or popular because of puns which we love um 186 00:11:12,000 --> 00:11:16,160 Speaker 1: and young gal sounds like year high in Chinese, and 187 00:11:16,240 --> 00:11:18,800 Speaker 1: so it's meant to symbolize a higher income and position, 188 00:11:19,080 --> 00:11:21,960 Speaker 1: healthy growth of children, and all around a better year. 189 00:11:22,800 --> 00:11:25,600 Speaker 1: Gluteness rice stuffed balls with the paste filling often sweet 190 00:11:25,720 --> 00:11:28,200 Speaker 1: bean paste, our ground sesame, but can be all kinds 191 00:11:28,240 --> 00:11:31,400 Speaker 1: of things called tangyan are eaten on the day of 192 00:11:31,480 --> 00:11:33,840 Speaker 1: the first full noon of the Lunar New Year. Since 193 00:11:33,840 --> 00:11:37,240 Speaker 1: they're around shape resembles the moon. Oh, I love this 194 00:11:37,320 --> 00:11:40,160 Speaker 1: kind of stuff. It's right up my alley. I also 195 00:11:40,200 --> 00:11:44,520 Speaker 1: love moji Moji. Yes, this is a traditional rice cake 196 00:11:44,559 --> 00:11:48,080 Speaker 1: in Japan, made of needed gluteness rice, frequently with slavers 197 00:11:48,080 --> 00:11:51,920 Speaker 1: added in, and it's also popular during the lunar New Year. Yeah. 198 00:11:52,000 --> 00:11:55,120 Speaker 1: And although it's now common, especially in the United States, 199 00:11:55,120 --> 00:11:58,040 Speaker 1: to eat muchI as a dessert um like chilled and 200 00:11:58,080 --> 00:12:00,680 Speaker 1: with a feeling like ice creamer, maybe eat being paste 201 00:12:00,679 --> 00:12:03,200 Speaker 1: in the center. Another traditional way of eating mochi is 202 00:12:03,200 --> 00:12:06,400 Speaker 1: warm um with a sauce like again sweet being paste. 203 00:12:06,760 --> 00:12:09,400 Speaker 1: It can also be served in savory preparations, though balls 204 00:12:09,400 --> 00:12:11,520 Speaker 1: of it show up in soups or on skewers to 205 00:12:11,600 --> 00:12:14,440 Speaker 1: be grilled um. It can also be pan fried and 206 00:12:14,480 --> 00:12:17,120 Speaker 1: brushed with them sweetened soy sauce and then wrapped in 207 00:12:17,160 --> 00:12:20,040 Speaker 1: like crunchy dried seaweed, which is a sabiaki, which is 208 00:12:20,040 --> 00:12:23,400 Speaker 1: a popular New Year's dish that sounds good. Laura and 209 00:12:23,400 --> 00:12:25,480 Speaker 1: I were discussing before we started that a lot of 210 00:12:25,480 --> 00:12:29,520 Speaker 1: these things cannon should be their own episodes. Probably will 211 00:12:29,559 --> 00:12:33,280 Speaker 1: be one day and mochi being one and in that episode, 212 00:12:33,679 --> 00:12:38,000 Speaker 1: I'm going to include these things because I found an 213 00:12:38,200 --> 00:12:42,640 Speaker 1: entire paper about the unrecognized dangers of eating mochi due 214 00:12:42,640 --> 00:12:45,560 Speaker 1: to its texture and stickiness, getting it hung up in 215 00:12:45,600 --> 00:12:49,280 Speaker 1: people's throats. I mean, you really never know what you'll find. 216 00:12:49,440 --> 00:12:51,840 Speaker 1: And that wasn't the only one I found. A second 217 00:12:52,000 --> 00:12:56,040 Speaker 1: These are medical articles, Lauren, about the dangers of mochi, 218 00:12:56,520 --> 00:13:04,320 Speaker 1: but this time about intestinal obstruction. It had pictures picture apparently, 219 00:13:04,360 --> 00:13:06,880 Speaker 1: because most mochi is eating around the New year, most 220 00:13:06,880 --> 00:13:11,360 Speaker 1: reported obstructions take place in January, about sixty percent of them. 221 00:13:11,920 --> 00:13:14,640 Speaker 1: The average age of the patients is sixty two. And 222 00:13:14,679 --> 00:13:17,440 Speaker 1: here's a quote from it. However, it is reported that 223 00:13:17,480 --> 00:13:21,280 Speaker 1: mochi can expand five point four times in the intestinal track. 224 00:13:22,440 --> 00:13:27,199 Speaker 1: And guess what I found another paper. It was in 225 00:13:27,280 --> 00:13:32,440 Speaker 1: the BBC. I mean, yeah, I would say, you know, 226 00:13:32,600 --> 00:13:37,760 Speaker 1: watch watch your consumption of dense, sticky foods like gluteness rice. 227 00:13:38,040 --> 00:13:44,720 Speaker 1: You know what they eat other foods along with it. 228 00:13:45,920 --> 00:13:49,240 Speaker 1: I wish somebody that was the time when the faces 229 00:13:49,320 --> 00:13:51,640 Speaker 1: I was making as I was reading these articles, which 230 00:13:51,679 --> 00:13:54,280 Speaker 1: I didn't seek out, by the way, they they showed 231 00:13:54,360 --> 00:13:58,160 Speaker 1: up exactly the faces I was making. Oh my gosh. 232 00:13:59,360 --> 00:14:02,160 Speaker 1: But anyway, one day we will return to Moji. But 233 00:14:02,160 --> 00:14:04,440 Speaker 1: for now, we did want to touch on some dim 234 00:14:04,480 --> 00:14:09,800 Speaker 1: sum absolutely gluteness rice songs of which I love. Oh 235 00:14:09,880 --> 00:14:14,199 Speaker 1: my god. These are gluteness rice dumplings that are filled 236 00:14:14,240 --> 00:14:17,360 Speaker 1: with salty pork and mushrooms, sometimes egg yolks, and wrapped 237 00:14:17,360 --> 00:14:19,920 Speaker 1: in a band blue leaf and then steamed. Yeah. Um, 238 00:14:20,200 --> 00:14:23,920 Speaker 1: but yes, all my favorite dim sum dishes involved gluteness rice. 239 00:14:23,960 --> 00:14:28,520 Speaker 1: My personal favorite. I'm not positive about the name for 240 00:14:28,640 --> 00:14:33,400 Speaker 1: them in Chinese, but they're they're these deep fried gluteness 241 00:14:33,440 --> 00:14:36,280 Speaker 1: rice dumplings that have similar fillings to um, the steamed 242 00:14:36,280 --> 00:14:37,880 Speaker 1: ones that you were just talking about, your your ground 243 00:14:37,960 --> 00:14:40,760 Speaker 1: pork and mushrooms, maybe other veg um. But instead of 244 00:14:40,760 --> 00:14:42,920 Speaker 1: steaming them in the bamboo leaves, you shape them into 245 00:14:42,960 --> 00:14:45,960 Speaker 1: like little footballs and then deep fryum so the outside 246 00:14:45,960 --> 00:14:49,720 Speaker 1: gets the super thin crispy layer, so it's like crispy 247 00:14:49,760 --> 00:14:53,880 Speaker 1: and then soft and then savory. So good. Oh the 248 00:14:53,960 --> 00:14:59,000 Speaker 1: cravings cravings I'll love um low my guy, which is 249 00:14:59,080 --> 00:15:01,840 Speaker 1: chicken and gluteness rice wrapped up and steamed in a 250 00:15:01,880 --> 00:15:05,440 Speaker 1: lotus leeve. Oh and then for dessert, balls of glutenous 251 00:15:05,480 --> 00:15:07,960 Speaker 1: rice stough that are coated in sesame seeds and deep 252 00:15:07,960 --> 00:15:10,320 Speaker 1: fried with a with a sweet filling, maybe like sesame 253 00:15:10,360 --> 00:15:13,120 Speaker 1: paste or lotus seed paste or sweet bean paste. Those 254 00:15:13,160 --> 00:15:16,320 Speaker 1: are one of my favorites. I'm always excited to get those. 255 00:15:16,360 --> 00:15:19,000 Speaker 1: Oh yeah, absolutely. Usually by that point in the meal, 256 00:15:19,600 --> 00:15:22,640 Speaker 1: I'm like, can I eat more glutenous rice? Will I 257 00:15:22,720 --> 00:15:30,160 Speaker 1: die bed? This is the way to go. And we've 258 00:15:30,160 --> 00:15:33,160 Speaker 1: talked briefly about eight treasure rice before, and this is 259 00:15:33,200 --> 00:15:36,280 Speaker 1: steamed sticky rice with lard and sugar added in and 260 00:15:36,400 --> 00:15:38,760 Speaker 1: eight kinds of nuts and or fruits. And this is 261 00:15:38,760 --> 00:15:40,880 Speaker 1: pretty commonly eaten as a part of lunar New Year. 262 00:15:41,520 --> 00:15:44,040 Speaker 1: It's viewed as lucky because the word for the number 263 00:15:44,080 --> 00:15:47,640 Speaker 1: eight sounds similar to the word for prosperity. And it's 264 00:15:47,720 --> 00:15:52,520 Speaker 1: usually quite pretty as well. Mm hmm. And this is 265 00:15:52,600 --> 00:15:57,240 Speaker 1: very cool, not just for eating, oh yeah yeah. Analysis 266 00:15:57,280 --> 00:16:00,200 Speaker 1: of a six year old wall and naing on that 267 00:16:00,200 --> 00:16:02,760 Speaker 1: a sort of sticky rice soup was part of the 268 00:16:02,800 --> 00:16:05,760 Speaker 1: mortar mix. Records indicate that this has been a practice 269 00:16:05,760 --> 00:16:09,000 Speaker 1: in China for over one thousand, five hundred years, and 270 00:16:09,040 --> 00:16:11,800 Speaker 1: it's strong stuff. Some researchers have said walls made with 271 00:16:11,840 --> 00:16:15,600 Speaker 1: sticky rice have withstood earthquakes and even a bulldozer couldn't 272 00:16:15,640 --> 00:16:19,760 Speaker 1: take them down. So don't mess with the sticky rice. 273 00:16:19,800 --> 00:16:25,720 Speaker 1: I can see where can SCP shun your throat? Oh 274 00:16:25,760 --> 00:16:29,000 Speaker 1: and sticky rice is sometimes fer a minute into wine, 275 00:16:29,160 --> 00:16:32,920 Speaker 1: including a variety of Vietnam called party wine. Oh yeah, yeah, 276 00:16:32,960 --> 00:16:35,360 Speaker 1: basically everywhere that they make rice wine, they also make 277 00:16:35,440 --> 00:16:41,560 Speaker 1: gluteness rice versions of that. Yes, future episode again because 278 00:16:41,600 --> 00:16:43,480 Speaker 1: there was a great article on all the different types 279 00:16:43,520 --> 00:16:46,960 Speaker 1: of fermented rice wine in in Vietnam, and party wine 280 00:16:47,000 --> 00:16:49,400 Speaker 1: was one of many party wine I know you like 281 00:16:49,640 --> 00:16:54,600 Speaker 1: you do it specifically big Vat for your party anyway. 282 00:16:54,640 --> 00:16:58,280 Speaker 1: That's kind of an overview of gluteness rice. Yeah, yeah, 283 00:16:58,640 --> 00:17:01,680 Speaker 1: much truncated. Um. I feel like we could do we 284 00:17:01,720 --> 00:17:04,600 Speaker 1: could do an episode about every single one of these 285 00:17:04,640 --> 00:17:08,400 Speaker 1: products we're talking about um or at the very least 286 00:17:08,440 --> 00:17:12,760 Speaker 1: every single culture that gluteness rice is used. UM And 287 00:17:12,920 --> 00:17:16,639 Speaker 1: maybe we will someday, but for now, brief overview and 288 00:17:16,880 --> 00:17:21,560 Speaker 1: and we've got a brief history specifically in China, mostly 289 00:17:21,640 --> 00:17:23,959 Speaker 1: China and Laus but but yeah, but first we've got 290 00:17:23,960 --> 00:17:34,320 Speaker 1: a quick break for a word from our sponsor, and 291 00:17:34,400 --> 00:17:37,679 Speaker 1: we're back. Thank you sponsored, Yes, thank you. Because Sticky 292 00:17:37,800 --> 00:17:41,119 Speaker 1: Rice's history hasn't been that well documented. A lot of 293 00:17:41,119 --> 00:17:44,679 Speaker 1: this one is speculation and based on local legends and 294 00:17:44,720 --> 00:17:48,640 Speaker 1: regions where it has long been eaten, So disclaimer there, 295 00:17:49,040 --> 00:17:52,719 Speaker 1: but okay, on mainland Southeast Asia, gluteness rice has been 296 00:17:52,720 --> 00:17:55,480 Speaker 1: growing for at least four thousand years, according to very 297 00:17:55,520 --> 00:17:59,439 Speaker 1: recent actually genetic research. Other sources put it growing in 298 00:17:59,600 --> 00:18:01,840 Speaker 1: China for about two thousand years. And what is it 299 00:18:01,880 --> 00:18:07,080 Speaker 1: allows for about one thousand one years. Yeah, it seems 300 00:18:07,240 --> 00:18:11,960 Speaker 1: that the mutation that created sticky rice happened once once, 301 00:18:12,080 --> 00:18:14,679 Speaker 1: and farmers liked it and selected for it in future crops, 302 00:18:14,720 --> 00:18:17,840 Speaker 1: eventually creating all of the varieties that are grown today. 303 00:18:18,200 --> 00:18:22,600 Speaker 1: That's amazing. Yes, For over one thousand years, the Chinese 304 00:18:22,640 --> 00:18:24,520 Speaker 1: have been eating rice cakes for good luck as a 305 00:18:24,560 --> 00:18:27,639 Speaker 1: part of Lunar New Year in Beijing during the Liao 306 00:18:27,720 --> 00:18:32,200 Speaker 1: dynasty from around nine oh seven c To one thousand one, 307 00:18:32,320 --> 00:18:34,639 Speaker 1: it was a tradition to eat a rice cake on 308 00:18:34,680 --> 00:18:37,960 Speaker 1: the first day of the first month of Lunar New Year. 309 00:18:38,200 --> 00:18:40,040 Speaker 1: Less than a century after that, it was a common 310 00:18:40,040 --> 00:18:44,520 Speaker 1: thing among the general population. Okay. And there's a legend 311 00:18:44,880 --> 00:18:48,600 Speaker 1: about nan Yao's origin in China, and it dates back 312 00:18:48,600 --> 00:18:51,600 Speaker 1: to ancient times seven two to four or eighty one 313 00:18:51,640 --> 00:18:54,600 Speaker 1: BC somewhere in there. Uh. This was a time the 314 00:18:54,680 --> 00:18:57,680 Speaker 1: country was at war and divided. The people were suffering. 315 00:18:57,960 --> 00:19:01,440 Speaker 1: The capital of the Wu Kingdom, Joe, built walls to 316 00:19:01,520 --> 00:19:05,600 Speaker 1: protect their kingdom. The Prime Minister, however, was not convinced 317 00:19:05,600 --> 00:19:09,080 Speaker 1: of their safety. He told his advisers war should not 318 00:19:09,160 --> 00:19:12,640 Speaker 1: be viewed lightly. The strong wall is a good protection, indeed, 319 00:19:12,800 --> 00:19:15,200 Speaker 1: but the enemy state besieges our kingdom. The wall is 320 00:19:15,240 --> 00:19:18,880 Speaker 1: also a hard barrier to ourselves in case things really 321 00:19:18,920 --> 00:19:21,520 Speaker 1: go badly, remember to dig a hole under the wall. 322 00:19:21,920 --> 00:19:25,000 Speaker 1: At the prime minister died, his people were besieged with starvation, 323 00:19:25,240 --> 00:19:27,880 Speaker 1: so his constituents did as he advised, digging a hole 324 00:19:27,960 --> 00:19:30,520 Speaker 1: under the wall, only to discover the bricks underneath were 325 00:19:30,560 --> 00:19:36,280 Speaker 1: made of glutinous rice. The first Yongao. Yeah, cool story. 326 00:19:36,680 --> 00:19:39,760 Speaker 1: There's another legend about the origin of zongsa, those dumplings 327 00:19:39,760 --> 00:19:42,400 Speaker 1: we mentioned earlier, and that that legend puts it at 328 00:19:42,440 --> 00:19:45,439 Speaker 1: two eight b c. E. The story goes that on 329 00:19:45,480 --> 00:19:47,959 Speaker 1: the fifth day of the fifth month of the Chinese 330 00:19:48,040 --> 00:19:52,080 Speaker 1: Lunar calendar, people celebrate the dragon Boat festival to commemorate 331 00:19:52,080 --> 00:19:55,480 Speaker 1: the poet Chu Yun, who was exiled in two seventy 332 00:19:55,680 --> 00:19:58,680 Speaker 1: BC for his reforms, and because of that, he threw 333 00:19:58,720 --> 00:20:01,960 Speaker 1: himself in the river to taking his own life. To 334 00:20:02,080 --> 00:20:04,679 Speaker 1: keep the evil spirits from his body, the people splashed water, 335 00:20:04,920 --> 00:20:07,560 Speaker 1: played on their drums, and took their boats out to 336 00:20:07,600 --> 00:20:10,119 Speaker 1: the river to satisfy the fish and keep them from 337 00:20:10,160 --> 00:20:13,080 Speaker 1: eating the poet's body. Sticky rice was thrown in the water, 338 00:20:13,359 --> 00:20:17,919 Speaker 1: hence dragon boats and songs of When trying to figure 339 00:20:17,920 --> 00:20:20,720 Speaker 1: out the spread and adoption of glutinous rice, researchers noted 340 00:20:20,760 --> 00:20:23,320 Speaker 1: that in almost every region the rice has been adopted, 341 00:20:23,480 --> 00:20:26,639 Speaker 1: people either speak a DIE language or have a history 342 00:20:26,640 --> 00:20:29,640 Speaker 1: of interacting with Diet speaking people, though not all DIE 343 00:20:29,680 --> 00:20:34,920 Speaker 1: speaking regions cultivate glutinous rice okay okay. For one reason 344 00:20:35,040 --> 00:20:38,400 Speaker 1: or another, non glutinous white rice um replaced sticky rice 345 00:20:38,440 --> 00:20:42,040 Speaker 1: in the Southeast Asia by the eighteenth century, but sticky 346 00:20:42,119 --> 00:20:46,879 Speaker 1: rice didn't disappear and thrived in places like Laos, Thailand, Vietnam, Cambodia, 347 00:20:46,920 --> 00:20:49,639 Speaker 1: and parts of China during times when food was scarce. 348 00:20:49,800 --> 00:20:53,680 Speaker 1: It was a food that helped sustain folks um and 349 00:20:53,920 --> 00:20:57,160 Speaker 1: these days all kinds of research is being done into 350 00:20:57,440 --> 00:21:00,560 Speaker 1: glutinous rice flour and starch to see they can be 351 00:21:00,920 --> 00:21:04,600 Speaker 1: treated for greater use in packaged goods um like infant foods, 352 00:21:04,760 --> 00:21:07,919 Speaker 1: puffed grain snacks and cereals, in gluten free products that 353 00:21:07,960 --> 00:21:10,600 Speaker 1: need a little bit or a lot of starch. It 354 00:21:10,760 --> 00:21:14,080 Speaker 1: seems that the exact mix of amino acids and fatty 355 00:21:14,080 --> 00:21:17,320 Speaker 1: acids and sugars in the exact varietal of glutinous rice 356 00:21:17,359 --> 00:21:20,159 Speaker 1: can make a huge difference in how the starches act 357 00:21:20,359 --> 00:21:22,480 Speaker 1: um and and the way you process the rice like 358 00:21:22,560 --> 00:21:25,240 Speaker 1: temperature and grind and addition of other like helper agents 359 00:21:25,520 --> 00:21:28,320 Speaker 1: can make or break the texture of the final product. 360 00:21:28,440 --> 00:21:33,639 Speaker 1: So yeah, um, beyond being something to sustain people, it 361 00:21:33,720 --> 00:21:35,240 Speaker 1: is it is now being looked to as a food 362 00:21:35,280 --> 00:21:39,239 Speaker 1: of the future. Oh that sounds like a display at 363 00:21:39,280 --> 00:21:43,320 Speaker 1: epcut Food of the future. You know, they are updating 364 00:21:43,359 --> 00:21:46,480 Speaker 1: spaceship Earth, so we should get in touch with them. 365 00:21:46,680 --> 00:21:49,600 Speaker 1: We should hear the food of the future need to 366 00:21:49,680 --> 00:21:53,040 Speaker 1: add in to the ride. Oh my gosh, I would 367 00:21:53,080 --> 00:21:55,879 Speaker 1: be into it. Maybe it would just be me, but 368 00:21:56,560 --> 00:21:58,359 Speaker 1: now I love the person up cup that are that 369 00:21:58,400 --> 00:22:00,840 Speaker 1: are about food? For sure? Yes? Oh yeah, yes that's 370 00:22:00,840 --> 00:22:03,520 Speaker 1: the best. I wish we could have found more history. 371 00:22:03,600 --> 00:22:06,679 Speaker 1: We I mean I did. I really, That's how I 372 00:22:06,680 --> 00:22:11,080 Speaker 1: found those moji articles. Yeah, just digging yeah, with without 373 00:22:11,119 --> 00:22:14,320 Speaker 1: going into I mean, it quickly would have snowballed into 374 00:22:14,720 --> 00:22:18,400 Speaker 1: like a separate history for each of these cultures, and 375 00:22:18,520 --> 00:22:21,879 Speaker 1: it would have gone on for hours. And so this 376 00:22:21,960 --> 00:22:25,640 Speaker 1: is kind of the root history and we will explore 377 00:22:25,680 --> 00:22:28,920 Speaker 1: more of it um in future episodes. Yes, and if 378 00:22:28,920 --> 00:22:32,000 Speaker 1: there's anything you're particularly excited for us to talk about, 379 00:22:32,520 --> 00:22:35,199 Speaker 1: then you can email us and let us know. But 380 00:22:35,320 --> 00:22:38,760 Speaker 1: speaking of yes, we do have some listener mail. We do. First, 381 00:22:38,800 --> 00:22:40,720 Speaker 1: we've got one more quick break though for a word 382 00:22:40,760 --> 00:22:52,160 Speaker 1: from our sponsor, and we're back. Thank you sponsoring, Yes, 383 00:22:52,200 --> 00:23:00,200 Speaker 1: thank you, and we're back with listener mail. That's a firewarps, 384 00:23:00,440 --> 00:23:06,640 Speaker 1: totally fun. Laura and I was like kind of spaced out, Yeah, yeah, yeah, 385 00:23:06,640 --> 00:23:11,040 Speaker 1: dear listener, Like like before before we came back from that, 386 00:23:11,080 --> 00:23:13,520 Speaker 1: Like Annie just stared at a corner of our studio 387 00:23:14,280 --> 00:23:16,080 Speaker 1: and I just lost her. I lost her for a 388 00:23:16,080 --> 00:23:18,159 Speaker 1: good like second and a half. But it was clear 389 00:23:18,760 --> 00:23:22,359 Speaker 1: that whatever was happening took a lot longer, and it 390 00:23:22,440 --> 00:23:24,680 Speaker 1: was apparently trying to come up with that listener mail 391 00:23:25,320 --> 00:23:29,919 Speaker 1: sound effect. So yeah, how to do fireworks in a 392 00:23:29,920 --> 00:23:32,800 Speaker 1: way that's not like screaming, but also, Lauren could potentially 393 00:23:32,840 --> 00:23:39,280 Speaker 1: catch on. I give it a middling success. You made 394 00:23:39,280 --> 00:23:43,600 Speaker 1: an effort. I absolutely did. I absolutely did. Thank you. Um. 395 00:23:43,640 --> 00:23:45,080 Speaker 1: And so this first letter is kind of long, but 396 00:23:45,119 --> 00:23:47,040 Speaker 1: I love every bit of it. And it's from frequent 397 00:23:47,080 --> 00:23:49,959 Speaker 1: writer Hannah. We read a letter from Hannah before, So 398 00:23:50,040 --> 00:23:53,160 Speaker 1: how you get Hannah? Hello, Hannah wrote, I just listened 399 00:23:53,200 --> 00:23:55,840 Speaker 1: to your episode on ambrosia and decided I had right. 400 00:23:55,920 --> 00:23:58,080 Speaker 1: In growing up, one of my mom's friends, who was 401 00:23:58,119 --> 00:24:00,359 Speaker 1: from New Zealand, would make ambrosia for all our friends 402 00:24:00,359 --> 00:24:03,000 Speaker 1: and their families. This ambrosia typically included some sort of 403 00:24:03,040 --> 00:24:05,720 Speaker 1: tart yogurty base, lots of blueberries and other berries, chunks 404 00:24:05,720 --> 00:24:10,959 Speaker 1: of white chocolate, and coconut. Unfortunately, my dad hates coconut 405 00:24:11,160 --> 00:24:14,040 Speaker 1: with a passion. Even the smell of it in the 406 00:24:14,080 --> 00:24:17,560 Speaker 1: house makes him gag. Whenever I ask why, he always 407 00:24:17,560 --> 00:24:20,000 Speaker 1: gets this glassy far flick in his eyes and just says, 408 00:24:20,040 --> 00:24:23,919 Speaker 1: in a soft, dramatic whisper the seventies, Hannah, that's what 409 00:24:24,040 --> 00:24:30,840 Speaker 1: did this to me. Apparently, the overwhelmingly artificial, sickeningly sweet 410 00:24:30,840 --> 00:24:35,359 Speaker 1: coconut scented tanning oils and suntanlistons of the seventies were 411 00:24:35,480 --> 00:24:38,639 Speaker 1: enough to scar them man for a life. Keeping this 412 00:24:38,680 --> 00:24:41,040 Speaker 1: in mind, my mom's friend was kind enough to make 413 00:24:41,040 --> 00:24:43,640 Speaker 1: my family a batch of her New Zealand special ambrosia 414 00:24:43,720 --> 00:24:46,920 Speaker 1: without the coconut. She typically made one batch with coconut 415 00:24:46,920 --> 00:24:49,160 Speaker 1: and divided it up into small containers for her friends 416 00:24:49,200 --> 00:24:52,120 Speaker 1: and family. However, since no one else wanted to eat 417 00:24:52,119 --> 00:24:54,919 Speaker 1: it without coconut, that entire massive batch would go to 418 00:24:55,040 --> 00:24:59,560 Speaker 1: my family. Yeah, she warned as that it went bad quickly, 419 00:24:59,600 --> 00:25:02,720 Speaker 1: but that was never an issue. We would dutifully devour 420 00:25:02,880 --> 00:25:04,920 Speaker 1: all of it within a few days for the sake 421 00:25:04,960 --> 00:25:07,199 Speaker 1: of it not going bad. Of course, of course, that 422 00:25:07,320 --> 00:25:11,640 Speaker 1: was my only experience with anything even remotely ambrosia adjacent 423 00:25:11,720 --> 00:25:14,480 Speaker 1: until recently. When I first went to my boyfriend's house 424 00:25:14,520 --> 00:25:17,320 Speaker 1: for Boxing Day. At dinner, he is Canadian, he was 425 00:25:17,400 --> 00:25:20,280 Speaker 1: so adorably excited for me to try all of his 426 00:25:20,359 --> 00:25:25,480 Speaker 1: families traditional dishes, especially orange salad. Orange salad. Now, I 427 00:25:25,480 --> 00:25:27,840 Speaker 1: don't know about you, but when I hear the word salad, 428 00:25:27,920 --> 00:25:30,200 Speaker 1: I expect for a leaf or two to be involved, 429 00:25:30,520 --> 00:25:32,800 Speaker 1: some kind of vegetable at the very least. I was 430 00:25:32,840 --> 00:25:35,359 Speaker 1: imagining orange salad to be perhaps a lovely, fresh spinted 431 00:25:35,400 --> 00:25:38,240 Speaker 1: salad topped with mandarin oranges, some berries, some chopped nuts, 432 00:25:38,240 --> 00:25:41,920 Speaker 1: and a nice vinegarette. Lovely, classy, just a little decadent, 433 00:25:42,240 --> 00:25:46,440 Speaker 1: perfect for a holiday starter. Come Boxing day. Uh, come 434 00:25:46,480 --> 00:25:48,439 Speaker 1: to the dinner, all just up and eagerly awaiting this 435 00:25:48,520 --> 00:25:52,320 Speaker 1: family classic orange salad. But alas, not a single spinish 436 00:25:52,359 --> 00:25:55,760 Speaker 1: lea farwell balance vinagrette was to be found. Instead, what 437 00:25:55,920 --> 00:26:00,159 Speaker 1: my boyfriend enthusiastically served me a massive portion of, right 438 00:26:00,200 --> 00:26:04,160 Speaker 1: alongside the potatoes and the ham, was an orange tinged off, 439 00:26:04,160 --> 00:26:09,119 Speaker 1: white globby abomination. Quickly trying to regain my composure and 440 00:26:09,119 --> 00:26:12,080 Speaker 1: wipe the disgusting look off my face, I cleared my 441 00:26:12,119 --> 00:26:16,520 Speaker 1: throat and asked what this was orange salad? My boyfriend 442 00:26:16,640 --> 00:26:21,159 Speaker 1: joyously proclaimed. I physically winced. I felt some of my 443 00:26:21,240 --> 00:26:25,359 Speaker 1: soul wither and die salad. How could this strange lump 444 00:26:25,359 --> 00:26:28,520 Speaker 1: of gelatinous sadness be salad? I looked down at the 445 00:26:28,560 --> 00:26:31,399 Speaker 1: lump of what I now knew was the famed orange salad. 446 00:26:31,800 --> 00:26:35,560 Speaker 1: A single candied mandarin orange peeped out from the top 447 00:26:35,640 --> 00:26:39,359 Speaker 1: of the marshmallowy pile, as if to say see there 448 00:26:39,520 --> 00:26:42,760 Speaker 1: is a vaguely fruit looking ingredient in this totally validates 449 00:26:42,760 --> 00:26:45,399 Speaker 1: it being called a salad. I looked at the sticky, 450 00:26:45,400 --> 00:26:48,240 Speaker 1: sweet salad, then back up at my boyfriend's happy and 451 00:26:48,280 --> 00:26:51,320 Speaker 1: expectant face, then around at his family. I might be 452 00:26:51,359 --> 00:26:54,520 Speaker 1: a foods now, but I'm not a monster. I ate it, 453 00:26:55,000 --> 00:26:59,080 Speaker 1: every last bit of it, every last semi gelatinous lump 454 00:26:59,080 --> 00:27:02,439 Speaker 1: of orange flavor, jello, cottage, cheese, marshmallow, and cool with 455 00:27:03,080 --> 00:27:06,919 Speaker 1: I took it like a champ. We have dating many years. 456 00:27:07,240 --> 00:27:10,159 Speaker 1: I have never eaten this orange salad again. If I 457 00:27:10,200 --> 00:27:15,520 Speaker 1: have anything to say about it, I never will. That's fair, 458 00:27:16,200 --> 00:27:20,560 Speaker 1: that's fair. But you that that is so kind? Yes, yes, 459 00:27:20,720 --> 00:27:23,240 Speaker 1: I think. You know, you gotta give things to try 460 00:27:23,359 --> 00:27:26,880 Speaker 1: to do, and you know, be polite. You know, at 461 00:27:26,960 --> 00:27:29,639 Speaker 1: least try to eat what's served to you. If you 462 00:27:29,680 --> 00:27:31,320 Speaker 1: really don't like it, don't eat it. But you know, 463 00:27:31,440 --> 00:27:33,639 Speaker 1: I take a couple of bites, and I'm impressed you 464 00:27:33,640 --> 00:27:39,160 Speaker 1: went for every everybody. Yeah, good for you. Yeah, oh gosh, 465 00:27:39,240 --> 00:27:42,560 Speaker 1: Caitlin wrote, my husband Will and I were recently in Charleston, 466 00:27:42,600 --> 00:27:46,200 Speaker 1: South Carolina, and we noticed pineapples everywhere, and we're curious 467 00:27:46,400 --> 00:27:50,840 Speaker 1: pineapple sconces, pineapple planters, pineapple door knockers, even giant pineapples 468 00:27:50,880 --> 00:27:54,320 Speaker 1: instead of lions flanking a doorway. But it makes total 469 00:27:54,320 --> 00:27:56,920 Speaker 1: sense thinking back, as they were all around that fancy 470 00:27:57,000 --> 00:27:59,919 Speaker 1: historical houses. We also saw them used as a design 471 00:28:00,000 --> 00:28:03,119 Speaker 1: element in a speakeasy bar in Lisbon, Portugal, this past summer, 472 00:28:03,640 --> 00:28:05,760 Speaker 1: which is confusing in and of itself. Why have a 473 00:28:05,760 --> 00:28:09,240 Speaker 1: prohibition style bar complete with secret entrance when your country 474 00:28:09,320 --> 00:28:14,040 Speaker 1: didn't have prohibition? Answer tourists. Probably. The bar was called 475 00:28:14,080 --> 00:28:17,760 Speaker 1: the Red Frog and was delightful. I love the name, yeah, 476 00:28:17,800 --> 00:28:23,880 Speaker 1: the Red Frog, and I like I giant pineapples guarding. 477 00:28:24,040 --> 00:28:29,400 Speaker 1: That's what my dream is, just big pineapples. I'm picturing 478 00:28:29,440 --> 00:28:32,160 Speaker 1: yours having like faces that are like making like growly 479 00:28:32,200 --> 00:28:35,200 Speaker 1: anger faces. Yeah, like a kind of a mix between 480 00:28:35,520 --> 00:28:39,400 Speaker 1: gargoyles and pineapples. You know what I mean? I do 481 00:28:39,520 --> 00:28:42,000 Speaker 1: know what you mean. That's exactly it. That's that's what 482 00:28:42,040 --> 00:28:47,520 Speaker 1: was in my head, perfect here on the same wavelength. Well, 483 00:28:47,560 --> 00:28:50,239 Speaker 1: thanks to both of those listeners for writing to us. 484 00:28:50,320 --> 00:28:51,880 Speaker 1: If you would like to write to us, we would 485 00:28:51,880 --> 00:28:54,520 Speaker 1: love to hear from you. Our email is hello at 486 00:28:54,520 --> 00:28:57,160 Speaker 1: saborpod dot com and We're also on social media. You 487 00:28:57,200 --> 00:29:00,680 Speaker 1: can find us on Facebook, Instagram, and are where we 488 00:29:00,760 --> 00:29:03,160 Speaker 1: are at savor pod and we do hope to hear 489 00:29:03,200 --> 00:29:05,720 Speaker 1: from you. Savor is production of I Heart Radio and 490 00:29:05,760 --> 00:29:08,200 Speaker 1: Stuff Media. For more podcasts from my Heart Radio, check 491 00:29:08,200 --> 00:29:10,680 Speaker 1: out the I Heart Radio app, Apple Podcasts, or wherever 492 00:29:10,720 --> 00:29:13,320 Speaker 1: you listen to your favorite shows. Thanks to you for 493 00:29:13,480 --> 00:29:15,920 Speaker 1: hanging in with us for an extra ad break this episode. 494 00:29:16,120 --> 00:29:18,479 Speaker 1: Thanks as always to our super producers Dylan Fagan and 495 00:29:18,480 --> 00:29:21,000 Speaker 1: Andrew Howard. Thanks to you for listening, and we hope 496 00:29:21,000 --> 00:29:30,080 Speaker 1: that lots more good things are coming your way.