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

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

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Speaker 1: have an episode for you about green papaya salad. Yes. Yes.

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Speaker 1: Is there any particular reason this one was on your mind? Um,

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Speaker 1: I don't think so. Like, I think I was just

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Speaker 1: kind of like going through areas of the world that

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Speaker 1: we maybe hadn't done something from recently. And uh, and

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Speaker 1: I was looking for a dish and I was kind

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Speaker 1: of hungry, and I was like, green papaya salad. Yes,

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Speaker 1: And I don't think I've ever had it, I know,

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Speaker 1: and it sounds so delicious. Wow, I've had it. I

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Speaker 1: had it like within the past twelve hours. Annie Like, oh,

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Speaker 1: I'm jealous. This is one of my go to dishes

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Speaker 1: to order from from any Thai restaurant that I'm ordering from.

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Speaker 1: And we are lucky to have a number of very

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Speaker 1: very good Thai restaurants around Atlanta. Um. And yeah, yeah,

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Speaker 1: it's if you can find it at some other like

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Speaker 1: Southeast Asian places. Um too, but yeah, it's oh, it's

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Speaker 1: so it is so good. It is one of my

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Speaker 1: heck and very favorite things. Um. I really love like

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Speaker 1: nice bright light salad dishes and especially if you're going

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Speaker 1: to be eating like other things that are kind of

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Speaker 1: on the heavier richer end. This is good to know

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Speaker 1: because UM, probably like once or twice a month, my

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Speaker 1: little brother who is vegetarian to stay with me, um,

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Speaker 1: and we play The Last of Us and the Best

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Speaker 1: and the Last of Us too, and it's very fast

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Speaker 1: and a lot of Mario Party but anyway, so cute.

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Speaker 1: Oh yes, our Mario Party games are epic, no, I bet,

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Speaker 1: But yeah, he's vegetarian. So we almost always order Thie

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Speaker 1: or Indian food okay, yeah, yeah, which he also really

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Speaker 1: likes and I also really like. But they have a

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Speaker 1: lot more options. So next time we get Thai food,

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Speaker 1: I'm going to make sure this is on the menu. Yeah,

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Speaker 1: it's It does frequently have a like fish based product

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Speaker 1: in it. He's okay with he's I guess pesetarian is

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Speaker 1: a better We still try to avoid that stuff, but

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Speaker 1: I think he'd be okay with it. But good to know. Yeah, yeah,

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Speaker 1: if you're making it at home, I've seen like fixes

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Speaker 1: for for making it without without fish product. But but

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Speaker 1: I I dare not speak personally to the quote unquote

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Speaker 1: authenticity of such a thing. Well. Also, sometimes I'm I

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Speaker 1: won't say a horrible sister, but I'll just order something

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Speaker 1: and I'm like, you have any of this? Sorry, sorry,

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Speaker 1: it's entirely of meat. That's also a thing that could happen. Actually,

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Speaker 1: I'm supposed to hang out tomorrow, so heck, yeah, I

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Speaker 1: could happen very soon. I I don't have a lot

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Speaker 1: of experience with papaya in general, but I did have

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Speaker 1: papaya juice, and Peru, I had a lot of papaya juice. Okay, yeah, yeah, Um.

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Speaker 1: I will say that that green papaya is quite a

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Speaker 1: different animal than ripe papaya. Ripe papaya is very sweet

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Speaker 1: and and can have these like really cloying, um, almost

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Speaker 1: savory notes to it that some people find very off putting. Um.

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Speaker 1: But but yeah, unripe papaya is a whole different, whole

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Speaker 1: different thing. We're going to get into it in a

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Speaker 1: second here, Yes, as let's just go ahead and get

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Speaker 1: into it. Becauny questions, right, which brings us to the

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Speaker 1: big question green papaya salad. What is it? Well, green

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Speaker 1: papaya salad is a type or category really of of

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Speaker 1: salad made up of a mix of fresh produce shredded

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Speaker 1: and chopped in a sour, salty, sweet savory dressing with

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Speaker 1: with unripe tart green papaya as the main ingredient. There

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Speaker 1: are a lot of variations, but it tends to be

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Speaker 1: spicy and juicy and and so bright with these like

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Speaker 1: funky ocean e flavors from from various fermented seafood products

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Speaker 1: that really put into contrast the tropical fruity flavors of

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Speaker 1: the papaya and the other produce ingredients. It's like it's

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Speaker 1: like bracing in this really cravable way. It's like a

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Speaker 1: like a strong lime juice based cocktail, but it's a

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Speaker 1: crunchy salad. Uh okay. But so getting back to green papaya,

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Speaker 1: because this is the star of your show, uh, papaya

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Speaker 1: itself is going to have to be a whole other episode.

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Speaker 1: But but basically, this is a tropical fruit that grows

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Speaker 1: big and oblong. It looks a little bit like a

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Speaker 1: like a large mango, or maybe like a really big

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Speaker 1: smooth avocado. But if you cut it open, it contains

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Speaker 1: not a single large seed as those fruits do, but

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Speaker 1: rather many small seeds and it's kind of open core Uh,

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Speaker 1: skin is thick and a little bit stiff. When it's ripe,

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Speaker 1: it's soft, and the fruit will be like a lovely

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Speaker 1: blush orange color and super sweet. But we are not

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Speaker 1: talking about ripe papaya today. Um. This salad eases unripe papaya,

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Speaker 1: which is crisp and crunchy and a little bit stringy.

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Speaker 1: Um and and like white to pale green in color.

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Speaker 1: If you're if you're shopping for green papaya, you cannot

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Speaker 1: go by the color of the skin because they can

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Speaker 1: still be green when they're ripe and often are um.

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Speaker 1: Look instead for a hard fruit, probably labeled specifically as

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Speaker 1: green um. In the United States. You're most likely to

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Speaker 1: find these in like a Southeast Asian market. Uh. Yeah.

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Speaker 1: And and the flavor that you're getting from this is

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Speaker 1: is like tropical and and tart. So for the salad,

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Speaker 1: you appeal your unripe papaya and then shred the fruit

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Speaker 1: into long strips. Um. There are kitchen gadgets made specifically

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Speaker 1: for this, though you can do it on your own.

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Speaker 1: You want the strips to be like thicker than a julienne,

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Speaker 1: but but not too big. Yeah. Uh. Other produce chopped

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Speaker 1: cherry tomatoes will add a sweet, savory tart flavors and

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Speaker 1: a pop of color. You might also add a long beans,

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Speaker 1: which we mentioned in our green bean episode. Um, they're

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Speaker 1: similar to green beans, like a long, crunchy, unripe bean pod. Yeah,

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Speaker 1: or maybe shredded carrot or chopped radish or eggplant for color,

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Speaker 1: indoor texture, bamboo shoots, cucumbers, I don't know. Um. Sometimes

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Speaker 1: all of these things will be or some of these

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Speaker 1: things will be served alongside the salad instead of in it.

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Speaker 1: You are also probably using garlic and a fresh hot

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Speaker 1: chili pepper, but I categorize those more as like seasonings

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Speaker 1: than as your your produce. Okay, other seasoning elements, speaking

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Speaker 1: of ceasing, Um, this is where a whole lot of

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Speaker 1: regional variation and personal preference are going to come in. Um.

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Speaker 1: For example, in Thai versions, you might add dried shrimp

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Speaker 1: and roasted peanuts, and Lawel versions you might add fermented

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Speaker 1: shrimp or crab paste. Then the dressing. Um, and I'm

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Speaker 1: counting this is like the liquid eye seasoning elements, though

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Speaker 1: really everything comes together in a slightly less straight forward way. Um.

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Speaker 1: But we'll get into that in a second. Okay, Uh,

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Speaker 1: liquid components. You're looking at lime juice, a fish sauce

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Speaker 1: of one kind or another, a fish sauce being a

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Speaker 1: category of strongly flavored sauces made of fermented fish, sometimes

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Speaker 1: other stuff too, and also palm sugar palm sugar being

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Speaker 1: a category of sugars refined from palm tree SAPs, usually

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Speaker 1: produced with all of the fun earthy flavorings kept in

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Speaker 1: like like in like in brown sugars. Yeah, and sold

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Speaker 1: in semi crystallized bricks or cakes. Yeah. So the lime

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Speaker 1: juice adds tartness, the fish sauce adds like the savory

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Speaker 1: salty funk, and the in the palm sugar adds sweetness.

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Speaker 1: And you can balance these things along with the heat

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Speaker 1: from the chilies and the garlic and the and the

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Speaker 1: savor nous of the other seasoning elements to really personalize

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Speaker 1: your salad. And this brings us to composition. Okay, this

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Speaker 1: is not a passive salad. You're you're putting a little

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Speaker 1: bit of work into it. Okay. The word um, the

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Speaker 1: word tom uh anglicized as t a m or t

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Speaker 1: u m, is often in the name of the salad,

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Speaker 1: meaning that it's a pounded salad, and by that I

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Speaker 1: mean that that you're you're taking a mortarn pestel and

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Speaker 1: using it to varyingly crush or bruise your your ingredients. Um.

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Speaker 1: And I'm pretty sure that animal logically, tom is an

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Speaker 1: automatopeia referring to the sound of the pestle in the

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Speaker 1: mortar Tom tom tom um and and and by this,

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Speaker 1: I mean you're you're not grinding anything into a paste

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Speaker 1: that's like not already a paste, but you're just breaking

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Speaker 1: everything down so that the juices and flavors can meld together,

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Speaker 1: and the sugar can dissolve, and the papaya bruises slightly

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Speaker 1: and therefore can like absorb more of the dressing. Um.

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Speaker 1: And you're doing this like sort of in layers, depending

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Speaker 1: on your ingredients and your preferences. There are lots of

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Speaker 1: recipes out there. Um. In Thai, the salad is called

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Speaker 1: some tom with some meaning sour and kind of broadly

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Speaker 1: referring to a group of a savory ish tart fruit

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Speaker 1: salads that are made by pounding the ingredients with a

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Speaker 1: mortar and pestle. Um. And in Law cuisine, there are

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Speaker 1: a number of other tom salads as well, with ingredients

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Speaker 1: like maybe unripe mango. Yeah. M hm. This is a

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Speaker 1: salad that is served very fresh because the papaya will

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Speaker 1: soften more the longer that it sits in the dressing,

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Speaker 1: and you really want that crunch in the papaya. So

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Speaker 1: if you're not serving it right away, like don't add

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Speaker 1: the liquids until you're ready to go, um, you might

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Speaker 1: top it or perhaps serve it alongside of crumbles of

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Speaker 1: roasted peanuts or pork rinds, maybe some strips of fresh basil.

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Speaker 1: It's often served with sticky rice to help offset the

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Speaker 1: heat and the sourness, or maybe like wedges of fresh cabbage,

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Speaker 1: so that either way you can take a scoop of

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Speaker 1: rice or a leaf and and prepare your own little

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Speaker 1: handheld bites. Yeah. Some versions might add cooked shrimp or snails,

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Speaker 1: or grilled or ground pork or chicken, or maybe fried

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Speaker 1: tofu for serving. Um. It's popular as a street food,

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Speaker 1: but also made in homes and restaurants. M hm, gosh,

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Speaker 1: that's so good, and I did find a lot of

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Speaker 1: recipes for making it. UM. I would love to hear

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Speaker 1: from listeners if you have experience doing this, because it

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Speaker 1: kind of seemed a little difficult but worth while. Yeah, yeah,

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Speaker 1: I think especially like if you don't have these ingredients

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Speaker 1: in your kitchen already, like you have to kind of

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Speaker 1: seek them out, Like if you don't have a good

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Speaker 1: Southeastern Asian grocery store in your area, that might be

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Speaker 1: a little bit difficult. Um. And yeah, like the exact

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Speaker 1: the exact amount of pounding that you put into it

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Speaker 1: is gonna it seems a little bit delicate, m hm.

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Speaker 1: But but yeah, but very ill. I I mean I

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Speaker 1: haven't made it myself, but I promise you that eating

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Speaker 1: it is super worthwhile added to our saber and longer. Well,

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Speaker 1: what about the nutrition, Uh, you know, it depends on

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Speaker 1: the exact ingredients, but tends to be pretty good for you.

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Speaker 1: Lots of fiber, good spread of micronutrients. It can be

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Speaker 1: kind of high in sodium and in added sugars depending

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Speaker 1: on what's in your dressing, you know, hydrate um, and

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Speaker 1: if you have not added a protein topping, it tends

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Speaker 1: to be low in fat and proteins, so like it'll

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Speaker 1: fill you up, but to keep you going, Um, add

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Speaker 1: some of that to your meal. Yes, yeah, yes's chess

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Speaker 1: um and numbers were hard to track down on this one.

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Speaker 1: I will say, we have a few in the history section, UM.

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Speaker 1: And also I mean, make of this what you will,

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Speaker 1: but it has appeared on CNN's Top fifty Dishes. The

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Speaker 1: tie version of this dish has appeared on CNN's Top

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Speaker 1: fifty Dishes around the World twice. So that's you know,

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Speaker 1: for whatever that's worth you. Yeah, well, it's it's very popular.

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Speaker 1: We can say that, even though we don't really have

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Speaker 1: the numbers to back it up, we can. Yeah, I

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Speaker 1: say we can say that. I think that that is

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Speaker 1: safe to say. Yes, I am right. I tried a

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Speaker 1: number of different searches and just couldn't come up with

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Speaker 1: anything that I did think was better served as a

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Speaker 1: historical note. So right, right, right, right, which speaking of

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Speaker 1: we we do have a number of those, um, and

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Speaker 1: a bunch of other things to get through in the

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Speaker 1: history section, and we are going to get into those

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Speaker 1: as soon as we get back from a quick break

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Speaker 1: for a word from our sponsors, and we're back. Thank

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Speaker 1: you sponsored, Yes, thank you. Okay. So the sources on

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Speaker 1: this one are a bit sparse, UM. Unfortunately, as is

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Speaker 1: the case with a lot of these things that are

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Speaker 1: not in our prominent in our western hemisphere. UM. But

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Speaker 1: we're gonna try our best. Uh And as always, listeners,

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Speaker 1: if you can fill in any blanks, oh absolutely please

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Speaker 1: do yeah, please do right in do? Um? Alright. So,

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Speaker 1: in the areas where this dish is popular, the origins

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Speaker 1: are heart hotly contested. That's no surprise. Um. The consensus

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Speaker 1: between most historians is that it traces back to a

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Speaker 1: spicy and sour salad called tom sum that most likely

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Speaker 1: originated in Laos or perhaps on what is now the

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Speaker 1: border of Laos and northeastern Thailand. Um. Yeah, there's a

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Speaker 1: lot of fighting about it, but in that area. Uh So,

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Speaker 1: at its core, this salad called for vegetables or fruits

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Speaker 1: like pineapple, mango, or tamarind, later green eggplants to be

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Speaker 1: pounded with a pestle and mortar and then mixed with

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Speaker 1: savory spices and condiments like fish paste. And like so

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Speaker 1: many dishes we talked about, it may have been a

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Speaker 1: way to use up abundant ingredients, especially this produce, and

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Speaker 1: try to make it last a little bit longer. Um.

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Speaker 1: So let's talk about the pious salad. Specifically, this was

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Speaker 1: a originally called tom back home or pounded papaya in

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Speaker 1: the local dialect. And it was a variation of this

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Speaker 1: history of spicy sour salads. Records indicate that papaya and

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Speaker 1: chili have played important roles in Laotian cuisine since at

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Speaker 1: least the eighteen hundreds, and obviously those are key ingredients

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Speaker 1: to green papaya salad. As Lauren said separate episode, But

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Speaker 1: the papaya itself was introduced to this part of the

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Speaker 1: world in the fifteen hundreds and sixteen hundreds. This was

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Speaker 1: part of the global trade. Uh and because it was

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Speaker 1: coming from Central America exactly. Uh And so the same

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Speaker 1: is true with the bird's eye chili, which is also

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Speaker 1: known as tai chili, which is yes, actually from Central

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Speaker 1: America and Mexico also a separate episode. Dishes like this

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Speaker 1: always kind of overwhelmed me because there's all of the

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Speaker 1: ingredients and I'm like, well, I need to do the

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Speaker 1: history of how this got here and how this got here,

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Speaker 1: and how this got here. But then they have so

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Speaker 1: many things that you add in that it just becomes

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Speaker 1: like I cannot do how peanuts ended up here, how

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Speaker 1: eggplanes very seven en up here. It's too much. Yeah,

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Speaker 1: but here the basic ingredients of the very basic level

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Speaker 1: of this dish is how they when they got there.

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Speaker 1: Um and yeah, it makes sense that people would throw

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Speaker 1: these ingredients when they arrived into these sour salads. UM.

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Speaker 1: However happened, it was a very popular version of these

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Speaker 1: sour salads to add in the papaya um. So much

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Speaker 1: so that it was transported and adapted in nearby areas

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Speaker 1: like Vietnam and Cambodia and further into Thailand. UM. As

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Speaker 1: people and perhaps particularly traders traveled further south and Thailand,

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Speaker 1: they adjusted the ingredients to local taste, UM, adding in

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Speaker 1: things like fish sauce, palm sugar, and lime juice, maybe

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Speaker 1: some seafood UM. Others your eyes. That King Rama the

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Speaker 1: Five might have had a hand in popularizing this dish

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Speaker 1: during his rule in the later nineteenth and early twentieth centuries. UM.

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Speaker 1: So this king would travel the country to check in,

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Speaker 1: like he would check in on what was going on

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Speaker 1: with the people. And the theory goes that maybe someone

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Speaker 1: or some ones in his court tried this dish, loved it,

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Speaker 1: learned the recipe and brought it back with them and

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Speaker 1: adapted the recipe to local taste and ingredients. Which is

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Speaker 1: the story. We've seen a lot like with or a

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Speaker 1: lot of these dishes where depending on where you are regionally,

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Speaker 1: all these things got thrown in yeah, based on right,

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Speaker 1: what local local tastes yeah, and availability yes uh. And

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Speaker 1: the modern name for the popular taie green papaya salad

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Speaker 1: popped up when a large amount of people from northern

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Speaker 1: Thailand moved to Bangkok and they shared their love of

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Speaker 1: this green papaya salad and it became known as some

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Speaker 1: tom or pounded sour um. And just to know, as

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Speaker 1: Lauren mentioned earlier, I got very confused and had to

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Speaker 1: do kind of a like clarification search on like the

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Speaker 1: terminology because I saw so much of some tom and

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Speaker 1: some tam um. So just to put that out there.

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Speaker 1: It is used interchangeably a lot in the research. Yeah, yeah,

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Speaker 1: just because the way that right the tie is anglicized

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Speaker 1: really differs depending on who's doing it exactly. Early vintage

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Speaker 1: tie recipe books don't include recipes for some tom, but

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Speaker 1: they do include recipes for things like tamarine salad, which

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Speaker 1: is very similar um. Many historians point to a recipe

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Speaker 1: published in nine as the first recipe we know of

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Speaker 1: for papaya in some tom, though of course people were

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Speaker 1: making it before them. But this is like one of

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Speaker 1: the first recipes that was published that we know of. Yeah. Um.

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Speaker 1: As we talked about in our pad Thai episode, the

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Speaker 1: Thai government leaned into soft diplomacy through things like the

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Speaker 1: international promotion of regional dishes, starting in the mid nine

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Speaker 1: hundreds and running through today. UM. They created a Global

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Speaker 1: Thai Restaurant company in two thousand one, which is part

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Speaker 1: of why there is such a large proportion of Thai

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Speaker 1: restaurants to like the actual Thai American population here in

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Speaker 1: the United States, UM and in some other places around

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Speaker 1: the world, although certainly UM that there is there is

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Speaker 1: a crossover among Lao and other Southeast Asian immigrants who

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Speaker 1: move here opening Thai restaurants and UM serving a kind

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Speaker 1: of cross section of dishes from the greater region. Yes,

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Speaker 1: and as part of this whole thing, Thailand's Department of

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Speaker 1: Cultural Promotion registered this dish as a National and Tangible

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Speaker 1: Cultural Heritage food in December of twenty twelve. UM. And

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Speaker 1: then on December one, the Google Doodle of the Day

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Speaker 1: celebrated some Tom Tie Uh, which came up a lot

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Speaker 1: my search. Confused, But the Google doodle is a big deal,

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Speaker 1: it is sure yeah. Uh, but yes, I'm determined to

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Speaker 1: try this and uh, I'm very excited about it because

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Speaker 1: it sounds delicious. H And also, yes, listeners, if you

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Speaker 1: have any more information, if you have recipes tips, yeah yeah,

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Speaker 1: if you have very strong opinions about it, I want

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Speaker 1: to hear them. Um. This this is actually one of

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Speaker 1: the dishes that I didn't I didn't read a lot

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Speaker 1: of very strong opinions about it. Like the vibe that

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Speaker 1: I got from a lot of the writing about it

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Speaker 1: and the recipes for it was more like, well, like

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Speaker 1: like I grew up doing it this way, like other

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Speaker 1: people do it that way. It's really a personal preference. Um,

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Speaker 1: Like I lived so many times of dishes like there's

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Speaker 1: a hard not it goes beyond a personal preference into

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Speaker 1: into like this is the right way to do it,

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Speaker 1: and other ways are not correct and you're wrong and

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Speaker 1: you should feel wrong about it. Um. But that's not

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Speaker 1: that's not exactly what I encountered here. I encountered like

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Speaker 1: more right, yeah, more of a vibe of like, yeah,

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Speaker 1: there's like a spectrum of ways to do it and

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Speaker 1: they're all pretty good because heck yeah yeah, yeah me too.

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Speaker 1: I mostly encountered like whatever you've got that works. Yeah,

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Speaker 1: here's kind of the last version in the Thai version.

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Speaker 1: But even that was more like yeah, yeah, um, I

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Speaker 1: I will I will say Annie, knowing knowing that you

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Speaker 1: also enjoy a funky flavor like if you can found

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Speaker 1: if you can find allow version, Um, it does have

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Speaker 1: a little bit more funk to it from the like

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Speaker 1: funkier fermented seafood ingredients. So yeah, I found one. It

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Speaker 1: was a recipe for like loud New Year, and it

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Speaker 1: was like, oh you we love what's going on in

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Speaker 1: in the tie version, but in our version, we've got

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Speaker 1: a lot more funkier ingredients. And I was like, oh, yeah,

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Speaker 1: both are good. Both are good. I mean I have

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Speaker 1: had them, but both sound I will coast on. Ah. Yeah,

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Speaker 1: So um, I think I think that that is what

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Speaker 1: we have to say about green papaya salad for today.

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Speaker 1: It is we do have some listener mail for you,

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Speaker 1: but first we have one more quick break for a

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

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Speaker 1: thank you. We're back with sweet and sour. Yeah. Yeah,

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Speaker 1: there was a whole it was like a whole sliding

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Speaker 1: jeture action that happened. Yeah, it was really it was

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Speaker 1: really intense. It was that was a hooft. That was

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Speaker 1: that that was a strong one. Yeah, it was strong,

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Speaker 1: just like I assumed the flavors to be in the

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Speaker 1: most wonderful way. And green. Why is that that's accurate?

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Speaker 1: That's accurate. You really you really encapsulated it. Thank you.

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Speaker 1: You know these ones I've never tried, as always fun

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Speaker 1: to encapsulate. But I'm glad I approached something that is

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Speaker 1: something you certainly did something. Thank you, Thank you. Which

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Speaker 1: speaking of um, we have a listener, a lovely letter

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Speaker 1: from a listener who has written in multiple times and

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Speaker 1: happened to write it and say, hey, you've pronounced my

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Speaker 1: name correctly and past listener mail. That's no mean feat,

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Speaker 1: that's no easy feat. What is the saying, but basically like,

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Speaker 1: good job U. So I went back to the previous

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Speaker 1: listener do try to figure out to make sure I

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Speaker 1: pronounced his name correctly and in it I did the

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Speaker 1: same thing I'm about to do, which is pronounced it

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Speaker 1: in two different ways. So um, thank you very much.

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Speaker 1: It's very kind. Feel free to write in and let

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Speaker 1: us know for sure which one right. But no, it

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Speaker 1: is important to us. It is important to us, yes,

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Speaker 1: thank you, um so Keyanna or maybe Kyana wrote, I

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Speaker 1: am cleaning my house and just finish the massalid Chai episode.

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Speaker 1: I have a fun little addition to the chai foods

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Speaker 1: that aren't really chai. I made cupcakes for my cousin's

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Speaker 1: wedding a few weeks back. When I do cupcakes for weddings,

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Speaker 1: they usually picked the classic also known as boring flavors,

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Speaker 1: but my cousin and his new wife wanted to make

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Speaker 1: things more exciting, so I made chai cupcakes and red

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Speaker 1: velvet and chocolate peanut butter. But that wasn't the topic

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Speaker 1: of the episode, so those artistic. My recipe is a

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Speaker 1: regular vanilla cake with ginger, cardamom, cinnamon, nutmeg, and cloves

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Speaker 1: added to the batter. It's topped with butter cream that

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Speaker 1: has the same spice mix. The only issue is the

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Speaker 1: store bought ground spices like to clog up my piping tip,

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Speaker 1: so this time I ground the heck out of the

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Speaker 1: spices in my coffee grinder and sifted it through a

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Speaker 1: tea strainer. It worked great this time. I have attached

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Speaker 1: pictures of the cupcake tower the bride's father made specifically

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Speaker 1: for the cupcakes from top to bottom. We have gluten

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Speaker 1: free chocolate with dairy free vanilla butter, cream, gluten free

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Speaker 1: chocolate peanut butter, same red velvet with cream cheese icing,

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Speaker 1: half red velvet, half chai chai, regular chocolate peanut butter.

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Speaker 1: I ended up making two hundred and sixty cupcakes with

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Speaker 1: the help of my mom, who washes all the dishes

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Speaker 1: for me. Oh my goodness, that's amazing. Two hundred and

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Speaker 1: sixty yes, and also washing the dishes. That's oh dude. Yeah, yeah,

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00:26:05,840 --> 00:26:09,320
Speaker 1: that is a service. That is that is lovely. I

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Speaker 1: love this. I all those flavors sound great to me. Um.

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Speaker 1: I also very much enjoy. As you might know if

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00:26:17,200 --> 00:26:21,600
Speaker 1: you listen to Lauren and I debate on Richard Blaze's

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Speaker 1: podcast Food Court, I really love when you go to weddings,

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Speaker 1: and it's more if you love the wedding cake, I'm

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Speaker 1: all about it. But if you're like, I really want

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Speaker 1: pie or we want cupcakes or whatever, I love seeing, Yeah,

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00:26:36,080 --> 00:26:40,320
Speaker 1: that's sort of different things shine through. Um. Yeah, it's

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Speaker 1: your party, exactly, have pie if you want to have

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Speaker 1: five you want to. I love it, and also like,

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Speaker 1: kudos to you for making this for your your cousin wedding. Yeah,

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Speaker 1: that's very very very lovely and I'm sure very much appreciated. Yeah,

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Speaker 1: and that that t strainer idea is a great idea

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00:27:03,359 --> 00:27:07,440
Speaker 1: for getting your your your ground, whatever that you're trying

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Speaker 1: to put into a baked good uh or into a

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00:27:11,240 --> 00:27:14,760
Speaker 1: cream a piped cream situation. Find enough that right, it

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00:27:14,760 --> 00:27:19,560
Speaker 1: won't clog your your piping device. Good good tip, good tip.

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Speaker 1: Thank you, Yes, genius, uh Kelsey wrote, sim Ant was

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00:27:26,080 --> 00:27:29,000
Speaker 1: my Oregon trail in elementary school. I played it on

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Speaker 1: a Giant nineties PC and I loved it. Getting the

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Speaker 1: humans out of the house was the peak of grade

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Speaker 1: three supremacy and oh the primitive graphics chef's kiss. Today,

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Speaker 1: my son likes Mouse Simulator. Uh. He plays on his

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Speaker 1: dad's old phone. It's a similar idea to sim Aunt,

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Speaker 1: but without the goal of driving the humans away, and

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Speaker 1: of course there is a cat to evade. Oh oh, now,

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Speaker 1: I look up the graphics. I I need to play

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Speaker 1: this game. You, I we can make this happen. This

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Speaker 1: is a thing that we can make occur. U. Can

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Speaker 1: you imagine if we actually ever went through with this

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Speaker 1: like Savor Food Extravaganza, where we watched the Star Wars

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Speaker 1: Holiday special. Now we're going to play sim ants like

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Speaker 1: the people who show up to that are are true friends,

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Speaker 1: Our true confused friends will be there. It will be

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Speaker 1: it will be a blast, I guarantee, but it will

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Speaker 1: be a strange of it we cannot deny. I think

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Speaker 1: that's really only appropriate. I think that a blast, but

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Speaker 1: strange it is sort of what we're going for here.

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Speaker 1: So yeah, so, oh gosh, I'm so I'm so glad

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Speaker 1: you wrote in, Kelsey. Another person was like, no, I

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Speaker 1: love this game. This makes me it was I mean,

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Speaker 1: Oregon Trail was also like where it was out for me?

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Speaker 1: Um but right, but yeah, I know, Samant, sam Ant, Man,

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Speaker 1: I don't know something really satisfying about it. I got

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Speaker 1: to get those humans out of the house. You do,

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Speaker 1: you do? You got to evade that cat. It feels

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Speaker 1: like a fun saying that we should just adopt. You've

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Speaker 1: got to evade that cat. You know what I'm saying.

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Speaker 1: I don't, but sure, that's exactly Uh well, thanks to

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Speaker 1: both of these listeners for writing in. If you would

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Speaker 1: like to write to us, we would love to hear

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Speaker 1: from you. You can email us. Our email is Hello

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Speaker 1: at saber pod dot com. You can also find us

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Speaker 1: on social media, Twitter, Facebook, and Instagram. Our handle at

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00:29:40,560 --> 00:29:43,360
Speaker 1: all three is at saber pod and yes, we do

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00:29:43,520 --> 00:29:45,880
Speaker 1: hope to hear from you. Saber is production of I

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Speaker 1: Heart Radio. For more podcasts my heart Radio, you can

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Speaker 1: visit the I Heart Radio app, Apple Podcasts, or wherever

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Speaker 1: you listen to your favorite shows. Thanks as always to

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Speaker 1: our superproducers Dylan Fagan and Andrew Howard. Thanks to you

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Speaker 1: for listening, and we hope that lots more good things

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Speaker 1: are coming your way