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Speaker 1: Hello and welcome savor prediction of iHeartRadio. I'm Annie Reese.

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Speaker 2: And I'm Lord Vocal bamb and today we have a

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Speaker 2: classic episode for you about What's to shear sauce.

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Speaker 1: Oh no, I still don't know how to pronounce it,

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Speaker 1: and I still always think of Scooby Doo. It's the

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Speaker 1: first thing I think of.

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Speaker 2: It's one of the first things I think of now too.

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Speaker 2: So there you go.

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Speaker 1: That's uh, you're welcome. Yeah, sure, okay.

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Speaker 2: So this episode originally aired in June of twenty eighteen.

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Speaker 2: It's a really fun one.

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Speaker 1: I had forgotten.

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Speaker 2: It goes a lot of places, It runs around a lot,

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Speaker 2: you know, just like the Scooby Gang.

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Speaker 1: You know. Yeah, I will say I don't know why necessarily,

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Speaker 1: but I have been using more Worcester sauce. You did

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Speaker 1: a good job in things like spaghetti sauce. I've been

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Speaker 1: using it just to kind of add a little bit

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Speaker 1: of something else to sauces. So I've been on a kick.

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Speaker 1: I've been on a kick lately. That's fun.

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Speaker 2: Heck yeah, heck yeah, I yeah. I don't have any

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Speaker 2: deep updates. I will say that we have done full

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Speaker 2: episodes about a few of the ingredients that we're going

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Speaker 2: to talk about, so see those for more information. Tamarind

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Speaker 2: pops up for sure, Uh some of some of those. Oh, garam,

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Speaker 2: we did one on garam. Yeah yeah, which is that

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Speaker 2: ancient Roman fish sauce and uh yeah. The news update

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Speaker 2: that I have for you is that just a few

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Speaker 2: days ago. Actually not why I chose this as a classic,

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Speaker 2: but it does. Coincidentally, leading brand Lead Parents launched a

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Speaker 2: Bloody Marry mix in partnership with this brand called George's

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Speaker 2: Beverage Company, and for the launch of this product, they

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Speaker 2: are pairing with a few BLT restaurant locations around the

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Speaker 2: country to to do a branded cocktail plus themed and

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Speaker 2: entree dinner. The cocktails it is a Bloody Mary and

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Speaker 2: made with this mix, and the meal plays on some

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Speaker 2: of the toppings that are given to Bloody Mary's. The

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Speaker 2: the garnishes including a steak marinated in the wister shoe

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Speaker 2: sauce and then a skewer of shrimp and bacon and

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Speaker 2: grape tomatoes.

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Speaker 1: Oh well that sounds good. I mean, if anyone.

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Speaker 2: Goes yeah, please yeah, not a not a sponsor, I

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Speaker 2: think I think as of I think if if you

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Speaker 2: listen to this like the day that it airs. You

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Speaker 2: might have like two days left to go check this out.

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Speaker 2: I think it's only running the end of September through

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Speaker 2: like the first week of October. But you know, yeah, yeah,

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Speaker 2: if you have experienced it, let us know.

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Speaker 1: Yes, please let us. But in the meantime, I guess

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Speaker 1: let's let pass. Danny and Lauren take it away. Hello,

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Speaker 1: and welcome to food Stuff. I'm Annie Reese.

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Speaker 2: And I'm Lauren Vocal Bomb. And today, okay, we're talking

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Speaker 2: about Rochester. That's the take, isn't it It is, folks,

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Speaker 2: we're talking about Worcestershire sauce. Yes, yes, and we're probably

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Speaker 2: going to pronounce it differently every single time we say

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Speaker 2: it throughout this episode.

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Speaker 1: Yeah. I also jokingly in the outline call this this episode?

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Speaker 1: How many times must I use spell check? In one?

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Speaker 1: In one outline?

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Speaker 2: I can't say it, but for some reason I can

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Speaker 2: spell it real good. I'm not sure. I'm not sure

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Speaker 2: what that's about. But okay, Whatster your sauce?

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Speaker 1: Worcester your sauce? If if you listeners remember the Bloody

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Speaker 1: Merry episode, Oh yeah, you might remember that.

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Speaker 2: I got like, like I do, remember that.

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Speaker 1: I vaguely recall I mentioned a story about Scooby Doo

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Speaker 1: that no one I'm pretty sure no one ever gets.

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Speaker 1: So every time I hear Worcester sauce or it comes

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Speaker 1: up in conversation, I always say, Worcester your sauce. I

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Speaker 1: hate Worcester sauce, and then the people are like, really why,

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Speaker 1: I'm like, it's a Scooby Doo quote. My mom every

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Speaker 1: time I do that, she's like, I thought you loved

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Speaker 1: Worcester sauce, And every time I have to explain it's

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Speaker 1: from Scooby Doo and uh. I would like to include

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Speaker 1: the clip so that you can enjoy the beautifultural moment,

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Speaker 1: very very important, share it with us.

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Speaker 3: Yes, yes, sir, give me some more of this hereauce.

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Speaker 2: I hate.

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Speaker 1: It's yeah. Yeah.

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Speaker 2: That's a clip of a villain from the New Adventures

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Speaker 2: of Scooby and Scrappy Doo who is found out because

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Speaker 2: of his immense hatred for Worcestershire sauce.

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Speaker 1: Yeah, and I recommend looking it up, both because I

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Speaker 1: love it and also because he does quite the hand

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Speaker 1: body gestures, body flail yeah when he says that it's

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Speaker 1: admirable sauce. Oh yeah, absolutely, but we're not the only

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Speaker 1: ones that struggle to pronounce it. Then. Also, there's a

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Speaker 1: gag about this in South Park. Yes, in the first

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Speaker 1: season there's an episode called Pinky where Kenny is turned

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Speaker 1: into a zombie after a mortician accidentally spills Worcester Sauce

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Speaker 1: into the embalming fluid.

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Speaker 2: And it's not scientifically accurate by the way.

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Speaker 1: No, but in the show, they the only reason to stop,

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Speaker 1: like the zombie outbreak, the only reason, the only way

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Speaker 1: is I can't remember oh to kill the original zombie.

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Speaker 1: But they only find that out after they call the

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Speaker 1: Worcester Sauce Hotline. There's a number on the back that's

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Speaker 1: like for any comments, complaints, concerns or if there's a

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Speaker 1: zombie outbreak, please call the Worcester Sauce hot hot Line.

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Speaker 1: And they do and there's a great, like two minute

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Speaker 1: bit where they're on the phone talking about their zombie

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Speaker 1: outbreak and what to do. It's really funny, it's really gay.

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Speaker 1: And it was originally instead of Worcechester Sauce, it was

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Speaker 1: going to be Doctor Pepper, but Doctor Pepper was like, nah, no,

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Speaker 1: how about nah yeah, So it became Worcechester Sauce. Yeah.

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Speaker 2: Which is not an official copyright.

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Speaker 1: No, and we will talk about that a little bit.

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Speaker 1: But okay, now this brings us to our Worcester sauce.

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Speaker 1: What is it? Bit?

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Speaker 2: Yes, well, Worcester sauce is a thin brown colored liquid

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Speaker 2: seasoning slash sauce that tastes sort of salty, savory, sweet, tart, earthy, spiced.

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Speaker 2: And I know that that might sound like I just

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Speaker 2: said everything like all of the flavors that you can

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Speaker 2: experience in a list. Yeah, but that is what it

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Speaker 2: tastes like.

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Speaker 1: It is as a fun little exercise. I would love

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Speaker 1: for everyone to like stop them think what do you

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Speaker 1: think Worcester sauce is? Just get that in your head

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Speaker 1: and U I suspect you might be in for a surprise.

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Speaker 1: I could be wrong, but I was surprised. I was

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Speaker 1: as well. Yeah. The most popular maker of Worcester sauce

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Speaker 1: is Lee and Parents. The sauce is British in origins,

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Speaker 1: but interestingly the British and US recipes are different. Instead

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Speaker 1: of malt vinegar, the US version calls for distilled white

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Speaker 1: to vinegar, which is gluten free and three times the

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Speaker 1: salt per one third ounce, and subs out the sugar

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Speaker 1: for high fruitose corn syrup.

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Speaker 2: Not really a surprise there no. Also missing from the

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Speaker 2: US formula is pork liver yo.

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Speaker 1: Yeah, there you go. Well, there's one thing that you

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Speaker 1: might be surprised about in the US as serving size

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Speaker 1: as a tea spoon. In the UK and Canada, it's

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Speaker 1: one tablespoon. You can find Worcester sauce esque type of

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Speaker 1: sauces all around the world under different names. Japan's Tongukcat

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Speaker 1: su sauce is an example similar. Yes, yeah, it can

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Speaker 1: be used for a lot of things, but I mainly

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Speaker 1: think of it as an ingredient in Bloody Mary's or

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Speaker 1: a marinade for steak or burgers or something. It's also

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Speaker 1: a common ingredient in deviled eggs, caesar salads, and Welsh

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Speaker 1: rare bits.

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Speaker 2: Or rabbits, depending on how you want to pronounce it.

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Speaker 2: Also cocktail sauce, meat loaf, sloppy joes, crabcakes, meat pies,

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Speaker 2: checks mix and barbecue sauces. Freeze dried Worcester sauce shows

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Speaker 2: up in a lot of barbecue spice rubes. Actually, it

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Speaker 2: also pairs well with oyster, and it is a flavor

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Speaker 2: of chip.

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Speaker 1: Of course, it is it is. My mom does love

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Speaker 1: Worcester sauce. I do too, but she uses it a lot.

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Speaker 1: But let's talk about how it's made. Let's get into

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Speaker 1: this how exciting part of it.

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Speaker 2: Oh yeah, okay, Well, so first of all, this this

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Speaker 2: is one of our the many products that we talk

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Speaker 2: about on the show that tastes the way it does

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Speaker 2: largely thanks to bacteria and yeast and they're poop.

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Speaker 1: Yep, huzzah.

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Speaker 2: It is a fermented product. The original Lea and parent

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Speaker 2: sauce is made like this. First, you pickle onions and

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Speaker 2: garlic and melt vinegar for one to two years.

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Speaker 1: One to two years, yep.

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Speaker 2: Towards the end of that, you start carrying some anchovies

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Speaker 2: in salt for a few months.

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Speaker 1: You heard anchovies everyone.

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Speaker 2: Yep, anchovies, cured anchovies. Then you take those things. You

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Speaker 2: add some salt, some sugar, some white vinegar, some malt vinegar,

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Speaker 2: some tamarind concentrate, some molasses, and a bunch of other

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Speaker 2: flavorings and spices which are secret but possibly include clove, sherry, brandy, lemons,

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Speaker 2: soy sauce, pickles, hot peppers, and walnut and mushroom ketchups.

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Speaker 1: Hmmm.

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Speaker 2: You mix all this together and let the whole mess

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Speaker 2: ferment for another several months, then strain, blend past your eyes,

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Speaker 2: and bottle.

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Speaker 1: Yeah I really did not.

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Speaker 2: Yeah, so it's a fermented fish sauce.

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Speaker 1: It's a fermented fish sauce. I've never given it much thought,

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Speaker 1: but I always assumed it was kind of a like

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Speaker 1: soy sauce, but with something added in I think flavorings.

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Speaker 2: Yeah, Like I thought it was just like like spices, yeah,

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Speaker 2: and soy sauce.

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Speaker 1: That's not what it is. Nope, nope, nope.

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Speaker 2: Fascinating, Yeah, super fascinating. The show How It's Made, which

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Speaker 2: has stuff works is not.

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Speaker 1: No, we get confused for that all the time.

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Speaker 2: The show How It's Made has an episode about how

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Speaker 2: It's made, and honestly, it's like a real gross looking

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Speaker 2: I totally recommend looking it up. It'll it's it's pretty cool,

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Speaker 2: and you can make this stuff at home. It won't

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Speaker 2: be quite the same as most rest peas do skip

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Speaker 2: the fermentation part, but you can come up with a

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Speaker 2: pretty decent version by slow cooking similar ingredients to the

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Speaker 2: manufactured version. And of course, if you're doing it at home,

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Speaker 2: you can leave out the anchovies. If you if you're vegetarian,

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Speaker 2: for example, or you can leave out the glutenous products

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Speaker 2: like the malt vinegar.

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Speaker 1: Yeah. Yeah, So if anyone gives that a try, let

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Speaker 1: us know.

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Speaker 2: Oh my goodness, please do yes, especially if you do

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Speaker 2: the fermented version. With the answer.

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Speaker 1: Two years later we get a listener mail it's finally happening.

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Speaker 1: Sauce is ready.

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Speaker 2: I want it so much?

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Speaker 1: Okay, all right, yeah, Well we'll hold on hope that

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Speaker 1: in two years we hear from someone.

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Speaker 2: But in the meanwhile, we're going to get into the

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Speaker 2: history of what's just your sauce. But first going to

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Speaker 2: get into a quick break for a word from our sponsor,

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Speaker 2: and we're back. Thank you sponsor, Yes.

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Speaker 1: Thank you. The history on this one is surprisingly suspiciously

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Speaker 1: perhaps straightforward. Why what Yeah, if we go back to

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Speaker 1: fermented sauces, fermented sauce is based around fish and specifically anchovies.

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Speaker 1: Chase back all the way to ancient Rome.

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Speaker 2: Yeah.

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Speaker 1: One of the first sauces, groom and or Liquomen, was

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Speaker 1: an extremely pungent fish sauce of smaller fish like anchovies,

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Speaker 1: then fermented alongside the intestines of larger fish. These fish

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Speaker 1: parts got a healthy marinate of salt and then we're

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Speaker 1: left in the sun for about two months, then drained

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Speaker 1: of all the resulting liquid. It originated in the ancient

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Speaker 1: Rome and was fairly well known in the Mediterranean by

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Speaker 1: fifth century BCE, as indicated by the remains found in

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Speaker 1: excavations from salteries in the region. Many recipes in the Epiciose,

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Speaker 1: one of the first cookbooks called for garam liquimen, including

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Speaker 1: in sweets. From there you'd find sauces like essence of

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Speaker 1: anchovy and anchovy sauce. We could include catch up in

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Speaker 1: this discussion of early fermented fish sauces as well. Oh yeah,

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Speaker 1: but Worcester sauce as we know it comes out of

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Speaker 1: England in the eighteen hundreds. The story is that a

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Speaker 1: posh nobleman went on holiday to Bengal in the nineteenth

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Speaker 1: century and developed quite a taste for the spices he

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Speaker 1: encountered there, or or possibly it was the one time

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Speaker 1: governor of Bengal, Lord Sandis. When he returned to England,

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Speaker 1: he sought out a way to capture some of these

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Speaker 1: flavors and ended up hiring two chemists for the job,

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Speaker 1: John Lee and William Parns. Their first attempts were not successful.

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Speaker 1: According to the Lee and Parens website quote, Lee and

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Speaker 1: parents were not impressed with their initial results. The pair

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Speaker 1: found the taste unpalatable and simply left the jars or

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Speaker 1: possibly the barrel in their cellar to gather dust. A

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Speaker 1: few years later, they stumbled across them and decided to

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Speaker 1: taste the contents again. To they their delight, the aging

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Speaker 1: process had turned it into a delicious savory sauce. Now

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Speaker 1: the whole Rich Fellow request thing might be totally foff,

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Speaker 1: more of a marketing ploy than anything else.

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Speaker 2: There are actually no records of Lord Sandis ever being

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Speaker 2: in India, and certainly not indicating that he was the

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Speaker 2: governor of Bengal, so there's.

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Speaker 1: Some fishy parts of this story.

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Speaker 2: Another story goes that Lord Sanders's wife had a taste

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Speaker 2: for curry, and a friend of hers who had an

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Speaker 2: uncle who'd served as Chief Justice in India, gave her

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Speaker 2: a recipe and even recommended two chemists to help her

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Speaker 2: try it out or that could be completely made up

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Speaker 2: to at any rate.

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Speaker 1: At any rate, The first batchman on sale in eighteen

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Speaker 1: thirty seven out of the Lean Parrin's Pharmacy in Worcester, England,

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Speaker 1: he's the name. It's not the only Worcester sauce from

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Speaker 1: the area either. The success of the lean Paren Sauce

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Speaker 1: led to over thirty competitor sauces just out of Worcester.

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Speaker 1: Part of the popularity of these sauces was not only

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Speaker 1: flavorizing bland food, but also tenderizing tough cuts of meat

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Speaker 1: and a fun gin and tonic throwback our gin and

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Speaker 1: tonic episode. Lee and parents also produced Quinine wine and

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Speaker 1: the purportedly anti malarial Quinn sauce or Quine sauce in

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Speaker 1: eighteen thirty from an eighteen thirty cookbook. Two wine glasses

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Speaker 1: of port and two of walnut pickle, four of mushroom ketchup,

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Speaker 1: half a dozen anchovies pounded, the like number of shallots,

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Speaker 1: sliced and pounded, a tablespoonful of soy, and half a

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Speaker 1: dram of cayenne pepper. Let them simmer gently for ten minutes,

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Speaker 1: strain it, and when cold, put it into bottles well

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Speaker 1: corked and sealed over. It will keep for considerable time.

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Speaker 1: Ops This is commonly called Quinn sauce, and was given

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Speaker 1: to me by a very sagacious sauce makerous Say Jacious goodness.

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Speaker 1: This is fun with pronunciation should be the other title

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Speaker 1: of this show. Absolutely also this note in a recipe

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Speaker 1: for essence of anchovy. I found quote fresh pickle mixed

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Speaker 1: with red paint. H I think maybe this met wine

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Speaker 1: read the pain.

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Speaker 2: I hope it met wine.

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Speaker 1: I really I do as well. Hmmm. Worcester sauce was

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Speaker 1: pretty much an instant hit in its home region, and

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Speaker 1: one of the first steps liam parents took to spread

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Speaker 1: their sauce was getting it on dining tables of British

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Speaker 1: passenger ships. They wrapped the bottles in paper to keep

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Speaker 1: them from breaking, and to this day some of the

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Speaker 1: bottles are packaged that way. It didn't take long for

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Speaker 1: it to become a British staple, particularly as a sauce

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Speaker 1: for steaks. Some of the first ads for this stuff

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Speaker 1: were great, hailing it as digestive and that it would

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Speaker 1: make your hair beautiful, among many other medicinal uses. Worcester

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Speaker 1: sauce arrived in America via New York in eighteen thirty nine.

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Speaker 2: A New York entrepreneur had ordered a bit to test out.

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Speaker 2: It was supposedly the first commercially bottle condiment in the

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Speaker 2: United States, and it was a huge hit.

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Speaker 1: As the sauce grew in popularity, Lion parents were able

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Speaker 1: to give up their chemistry shop and start selling the

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Speaker 1: sauce full time by eighteen sixty six. Not too long after, though,

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Speaker 1: in eighteen seventy six, Liam Parens lost the copyright to

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Speaker 1: Worcester Sauce, allowing it to be used generically. The Lean

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Speaker 1: Parens variety is labeled as the original Worcester sauce.

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Speaker 2: In the early to mid nineteen hundreds, Worcester sauce made

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Speaker 2: its way to Japan, along with a bunch of other

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Speaker 2: Western foods, where it was adapted into the thicker, sweeter sauce,

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Speaker 2: often literally just called sauce sausu, to be served with

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Speaker 2: foods like tankatsu, okonomiyaki, and takayaki. Sometime probably in the

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Speaker 2: late twentieth century, the original Lean Parrin's recipe, thought to

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Speaker 2: have been lost to the ages, was found by a

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Speaker 2: company accountant written in cepia ink in two leather folios

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Speaker 2: and a dumpster. Oh no, he rescued.

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Speaker 1: Them that that is a heartwarming tale of triumph right there.

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Speaker 2: Uh huh. And in two thousand and five, Hinz Company

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Speaker 2: acquired HP Foods Group, including Leeann Parens and their original

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Speaker 2: sauce for some eight hundred and twenty million dollars United States.

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Speaker 2: I mean that was for the whole group.

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Speaker 1: But like still, I just did like a dramatic cartoonish

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Speaker 1: like shock mouth a gatee. Wow. Yeah, minds showing up again.

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Speaker 2: Yes, sauces are Sauces are big business, that's true. I

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Speaker 2: mean condiments, y'all.

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Speaker 1: Yeah, put them on my My family is a big

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Speaker 1: condiment family. So yeah, I mean I guess you use

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Speaker 1: them a lot, you put them on different things, wow,

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Speaker 1: lean parents all right, mm hmm. So that's the history.

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Speaker 2: Yeah, and we do have a little bit of science

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Speaker 2: for you. But first we've got another quick break for

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Speaker 2: a word.

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Speaker 3: From our sponsor, and we're back. Thank you, sponsor, Yes,

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Speaker 3: thank you.

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Speaker 2: There is just an amazing amount of flavor science involved

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Speaker 2: in every wee little bottle of oyster sauce. I mean

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Speaker 2: you're starting out with some of the most strongly flavorful

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Speaker 2: objects that I personally know of. Yeah, and their fermentation

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Speaker 2: does all sorts of really interesting things. Okay, this is

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Speaker 2: also another section full of pronunciations, So we're we're making

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Speaker 2: it happen this episode. We are all right, fermented anchovies

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Speaker 2: release iosinate, which is a savory flavor compound, and onions

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Speaker 2: add glutamic acid, another savory note. Those garlic and onions

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Speaker 2: bring some sulfurous compounds, including alison and dialyl disulfate, which

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Speaker 2: pin your pain receptors. That's actually why garlic and onions

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Speaker 2: taste a little bit like spicy. Yeah, it's that burn. Yeah,

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Speaker 2: it's totally pain receptors that are just going, oh oh yeah.

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Speaker 2: There's also probably a little bit of ethanol in there

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Speaker 2: from the fermentation process, which does more of the same

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Speaker 2: as we have talked about in our alcohol related episode. Tamarind,

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Speaker 2: molasses and sugar or high frictose corn syrup add some sweetness,

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Speaker 2: plus the tamarind gives it the tart twinge, tamarind being

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Speaker 2: a tropical fruit that tastes sort of sweetened sour. If

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Speaker 2: you've never had pure tamarind, a I recommend it. It's

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Speaker 2: really interesting. But b it's one of the primary ingredients

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Speaker 2: in pad thaie sauce. If that helps you place the flavor.

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Speaker 2: There's also kepsaiusin from hot peppers and eugenol from cloves

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Speaker 2: to provide a little bit more of that bite.

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Speaker 1: Yeah, and of.

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Speaker 2: Course, the specific yeasts and or bacteria that you're using

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Speaker 2: for your fermentation are going to make a huge difference

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Speaker 2: in the flavor profile. Good old Sacharomics Sera vizier is

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Speaker 2: a common one. It also makes stuff like beer and

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Speaker 2: sour dough bread happen, thank you, yeah, thank Indeed it

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Speaker 2: can also add iso amyl alcohol aka banana flavor.

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Speaker 1: Oh uh huh.

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Speaker 2: And it and Britanno mices, which we talked about in

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Speaker 2: our sour Beer episode, provide ethylphenol aka a like barnyard

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Speaker 2: or earthy savory.

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Speaker 1: Flavor, barnyard flavor.

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Speaker 2: Yeah, but yeah, no, seriously, Like think in your mental

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Speaker 2: catalog about Worcester shear sauce and you will find banana

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Speaker 2: in there.

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Speaker 1: I go try some after this.

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Speaker 2: I had never thought about it before, but it's that's

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00:21:18,520 --> 00:21:21,120
Speaker 2: definitely a flavor that is in there.

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Speaker 1: Oh my gosh, I can't wait. Wait, And then now

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Speaker 1: I'm interested because I never would have thought that it

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Speaker 1: had roots in India, and now I want to try it,

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00:21:30,080 --> 00:21:32,359
Speaker 1: like with that context in mine. Well, sure if I

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Speaker 1: can pick out different kind of those flavors.

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Speaker 2: From those spices, from those spice road spices.

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Speaker 1: Sure, yeah, yeah, that is Worcester sauce. It's this was

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Speaker 1: a fun, surprising one. It is.

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00:21:46,520 --> 00:21:49,040
Speaker 2: It's as fun to read about as it is difficult

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Speaker 2: to pronounce.

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Speaker 1: This is true, We've been. It's actually kind of fun

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00:21:55,400 --> 00:21:57,200
Speaker 1: to say. If you can get it right, there's something

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00:21:57,280 --> 00:22:01,800
Speaker 1: kind of fun about it. Worcester Share. Yeah, we're gonna

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00:22:01,800 --> 00:22:05,200
Speaker 1: get people writing in and be like, actually, actually.

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Speaker 2: There are at least four accepted pronunciations.

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Speaker 1: Okay, I hope we got one of them. I mean

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00:22:11,920 --> 00:22:15,119
Speaker 1: we had to have. I did watch a video on

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Speaker 1: Huffington Post that was like almost every article I found

386
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Speaker 1: about Orchester sauce started with this. One's hard to say.

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00:22:21,520 --> 00:22:25,200
Speaker 1: Here's this video. Go watch people trying to pronounce it.

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00:22:25,200 --> 00:22:29,439
Speaker 1: It does not look to my eye that that is

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00:22:29,440 --> 00:22:31,879
Speaker 1: the way you should pronounce it. But that does not

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00:22:32,000 --> 00:22:36,200
Speaker 1: mean English is fun that way. I'd say war estics here. Okay.

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Speaker 2: I was looking at this earlier because it was driving

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Speaker 2: me nuts about how it could possibly be pronounced to

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00:22:40,040 --> 00:22:41,679
Speaker 2: the way that it is. And I think that the

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00:22:41,720 --> 00:22:44,120
Speaker 2: problem is is that we're looking at the syllables wrong,

395
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Speaker 2: Like we're looking at war chester Shire and it's not

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00:22:49,560 --> 00:22:53,040
Speaker 2: war Chester. It's worse Esther.

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Speaker 1: Okay, like like the w r.

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Speaker 2: CE Sure is one sound unit. It's war Yeah, christer

399
00:23:00,440 --> 00:23:02,439
Speaker 2: Sure Okay.

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Speaker 1: I remember the first time I was in London, I

401
00:23:05,640 --> 00:23:09,720
Speaker 1: made a fool of myself pronouncing oh god, now I

402
00:23:09,720 --> 00:23:13,080
Speaker 1: can't even remember to pronounce it Leicester.

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00:23:13,680 --> 00:23:17,200
Speaker 2: Oh Leicester, it's just lester see.

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00:23:17,359 --> 00:23:20,000
Speaker 1: Yeah okay, oh still oh.

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Speaker 2: Old German words that made their way into English. Fun

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Speaker 2: with words, Thanks Chaucer. Yeah, thanks Printing Press for cementing

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Speaker 2: our language while the verbal part was still evolving.

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Speaker 1: No, thanks, it's more like and that brings us to

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Speaker 1: the end of this classic episode. We hope that you

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00:23:47,200 --> 00:23:50,200
Speaker 1: enjoyed it as much as we did. We had fun

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Speaker 1: making this one. For sure. I got to bring my

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Speaker 1: obscure Scooby Doo reference to light. Finally, it was fun.

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Speaker 1: And yes, if you have any recipes or ways you

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Speaker 1: like to use worceh to sure cells, you should hear

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00:24:12,080 --> 00:24:15,040
Speaker 1: how my mom pronounces it is the most Southern pronunciation.

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00:24:15,119 --> 00:24:19,159
Speaker 1: It's very cute. But yes, if you have any of

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00:24:19,200 --> 00:24:24,880
Speaker 1: those recipes uses, please let us know. You can write in.

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Speaker 1: Our email is hello at savorpod dot com.

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Speaker 2: We are also on social media. You can find us

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Speaker 2: on Twitter, Facebook, and Instagram. At saber Pod and we

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00:24:32,880 --> 00:24:35,200
Speaker 2: do hope to hear from you. Savor is a production

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00:24:35,240 --> 00:24:37,960
Speaker 2: of iHeartRadio. For more podcasts from my heart Radio, you

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00:24:37,960 --> 00:24:41,399
Speaker 2: can visit the iHeartRadio app, Apple Podcasts, or wherever you

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00:24:41,440 --> 00:24:44,040
Speaker 2: listen to your favorite shows. Thanks as always to our

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Speaker 2: super producers Dylan Fagan and Andrew Howard. Thanks to you

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Speaker 2: for listening, and we hope that lots more good things

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Speaker 2: are coming your way.