1 00:00:09,440 --> 00:00:11,680 Speaker 1: Hello, and welcome to Saber production of iHeartRadio. 2 00:00:11,720 --> 00:00:14,360 Speaker 2: I'm Any Rees and I'm Lauren Vogel Bam, and today 3 00:00:14,400 --> 00:00:18,240 Speaker 2: we have an episode for you about none. 4 00:00:18,480 --> 00:00:24,400 Speaker 1: Yes, I love none. It's bread. It's a lovely bread 5 00:00:25,600 --> 00:00:28,639 Speaker 1: it is. Was there any particular reason this was on 6 00:00:28,680 --> 00:00:29,600 Speaker 1: your mind, Lorden. 7 00:00:30,640 --> 00:00:33,200 Speaker 2: I think it's been on my list for a while, 8 00:00:33,600 --> 00:00:38,800 Speaker 2: and I decided it was time. Maybe I ordered some 9 00:00:39,320 --> 00:00:44,360 Speaker 2: like takeout birr Yanni or something, and you know, piled 10 00:00:44,400 --> 00:00:46,519 Speaker 2: some non onto the order, because why wouldn't you. 11 00:00:49,000 --> 00:00:53,199 Speaker 1: Yeah, I think it's very difficult when I order Indian 12 00:00:53,240 --> 00:00:56,040 Speaker 1: food to not get non. Yeah. 13 00:00:56,320 --> 00:00:59,480 Speaker 2: I am also really fond of Patti. But sure, yes 14 00:00:59,520 --> 00:01:02,880 Speaker 2: some kind of bread item, even if what I'm eating 15 00:01:03,280 --> 00:01:08,560 Speaker 2: isn't necessarily like what you would traditionally eat that bread with. Yeah, 16 00:01:08,760 --> 00:01:09,840 Speaker 2: I was like bread. 17 00:01:11,480 --> 00:01:15,360 Speaker 1: It's great. It can do all kinds of things. Oh gosh. 18 00:01:15,440 --> 00:01:23,000 Speaker 1: It can sop up ingredients, whold ingredients, Oh my gosh. 19 00:01:23,040 --> 00:01:24,520 Speaker 2: And I mean if you just have it, you can 20 00:01:24,520 --> 00:01:26,520 Speaker 2: make yourself a little non sandwich later. 21 00:01:26,720 --> 00:01:33,840 Speaker 1: Come on, I know, come on. I feel like when 22 00:01:33,880 --> 00:01:38,240 Speaker 1: I traveled to a lot of places, but India was 23 00:01:38,319 --> 00:01:42,640 Speaker 1: one where I I was like, oh, I eat none 24 00:01:42,680 --> 00:01:43,360 Speaker 1: in the morning. 25 00:01:44,240 --> 00:01:48,720 Speaker 2: Oh oh yeah, yeah, yeah, yeah, it's right right, like 26 00:01:48,920 --> 00:01:53,200 Speaker 2: more towards a breakfast or celebration food. 27 00:01:54,080 --> 00:01:57,960 Speaker 1: Yeah yeah, Or at least that was my experience, and 28 00:01:58,000 --> 00:02:02,360 Speaker 1: I had not so asociated it with like being a 29 00:02:02,400 --> 00:02:06,520 Speaker 1: breakfast food. And I was like, oh, don't mind fight. 30 00:02:10,720 --> 00:02:15,800 Speaker 2: Ah yeah, I know, I've not traveled that extensively. But 31 00:02:16,919 --> 00:02:19,600 Speaker 2: on one thing I do always associate with non is 32 00:02:20,240 --> 00:02:24,120 Speaker 2: that that old Greg episode of The Mighty Boosh just 33 00:02:24,160 --> 00:02:27,680 Speaker 2: has this random throwaway line where like they're like, not you, 34 00:02:27,880 --> 00:02:29,959 Speaker 2: non bread, and then like the guy dressed as a 35 00:02:30,000 --> 00:02:32,559 Speaker 2: giant piece of non bread kind of like looks disappointed. 36 00:02:32,560 --> 00:02:34,880 Speaker 2: And for some reason, that is a thing that lives 37 00:02:35,520 --> 00:02:37,720 Speaker 2: in my head eternally and just like I don't know, 38 00:02:37,760 --> 00:02:39,680 Speaker 2: like once a month, that line just pops in there. 39 00:02:40,400 --> 00:02:45,359 Speaker 1: Not you non bread. Yeah, you can't choose those things, Lauren. 40 00:02:46,800 --> 00:02:48,320 Speaker 1: They choose you. 41 00:02:48,440 --> 00:02:57,680 Speaker 2: Apparently the non bread shows me there you go. Oh well, 42 00:02:58,520 --> 00:03:04,640 Speaker 2: for actual food related content, ostensibly we are a food show. 43 00:03:05,240 --> 00:03:08,680 Speaker 2: You can see our episodes on GhIE. I don't know, 44 00:03:08,720 --> 00:03:12,720 Speaker 2: like like Tika Masala, maybe other bread or baking related 45 00:03:12,760 --> 00:03:17,240 Speaker 2: episodes like muffins and pancakes. Specifically for leaveting related issues 46 00:03:17,240 --> 00:03:21,040 Speaker 2: at Cream of Tartar as well. Maybe our interview with 47 00:03:21,639 --> 00:03:27,079 Speaker 2: Chai Pani's Mirijuan Irani that was from absolutely forever ago. 48 00:03:27,320 --> 00:03:31,359 Speaker 2: I do not remember how that interview, Wenter. I remember 49 00:03:31,400 --> 00:03:35,400 Speaker 2: the conversation being delightful, but you know that was from 50 00:03:35,480 --> 00:03:37,080 Speaker 2: our Ashville days, So. 51 00:03:37,280 --> 00:03:44,120 Speaker 1: Heck, yeah, a while ago to say, well, I guess 52 00:03:44,160 --> 00:03:53,920 Speaker 1: that brings us to our question. Sure not, what is it? Well? 53 00:03:54,320 --> 00:03:58,720 Speaker 2: Uh, none can refer to other breads, but today we're 54 00:03:58,760 --> 00:04:03,760 Speaker 2: talking about then that is a leavened wheat flour flat bread, 55 00:04:03,960 --> 00:04:08,960 Speaker 2: cooked quick and hot, creating a light, fluffy, slightly chewy, 56 00:04:09,000 --> 00:04:12,960 Speaker 2: slightly blistered piece of bread in a round or sort 57 00:04:12,960 --> 00:04:15,960 Speaker 2: of tear drop shape, maybe about a hand length in 58 00:04:16,080 --> 00:04:20,400 Speaker 2: diameter or so. None might be brushed with butter or ghee, 59 00:04:20,800 --> 00:04:24,599 Speaker 2: topped with seasonings like minced garlic or chili's or green 60 00:04:24,680 --> 00:04:27,840 Speaker 2: herbs or spices, or filled with a thin layer of 61 00:04:27,880 --> 00:04:31,240 Speaker 2: anything from like a savory mash of potato to some 62 00:04:31,400 --> 00:04:35,880 Speaker 2: cheese to like sweet spiced dried fruits. Those filled ones 63 00:04:35,920 --> 00:04:38,200 Speaker 2: might be eaten alone as a snack, but more often 64 00:04:38,320 --> 00:04:41,479 Speaker 2: none as a side or like accoutrement to a meal, 65 00:04:42,000 --> 00:04:45,440 Speaker 2: like a bread to scoop bites off of a skewer 66 00:04:46,160 --> 00:04:48,080 Speaker 2: or out of a stew, or maybe to mop up 67 00:04:48,120 --> 00:04:53,039 Speaker 2: some sauce with It is on the celebratory end of breads, 68 00:04:53,080 --> 00:04:56,000 Speaker 2: not like a really daily homemade kind of thing, but 69 00:04:56,080 --> 00:05:02,520 Speaker 2: more like a special occasion banquet or restaurant bread. Non 70 00:05:02,839 --> 00:05:06,720 Speaker 2: is like like you know, when you pull a big 71 00:05:06,839 --> 00:05:10,400 Speaker 2: fluffy comforter out of the dryer, it's like it's like 72 00:05:10,440 --> 00:05:11,800 Speaker 2: wrapping yourself up in that. 73 00:05:14,000 --> 00:05:17,240 Speaker 1: So true, so delicious. 74 00:05:19,279 --> 00:05:23,480 Speaker 2: Ah yes, so uh. Non is traditionally made with like 75 00:05:23,520 --> 00:05:25,880 Speaker 2: a nice white flour and enriched with a bit of 76 00:05:25,920 --> 00:05:29,120 Speaker 2: ghee that is clarified butter or maybe something vegetarian like 77 00:05:29,160 --> 00:05:33,320 Speaker 2: olive oil. And again, non is a type of leavened 78 00:05:33,640 --> 00:05:37,160 Speaker 2: or raised dough Traditionally that's going to be yeast raised, 79 00:05:37,240 --> 00:05:40,880 Speaker 2: wherein you use friendly yeasts to eat sugars and then 80 00:05:41,000 --> 00:05:48,160 Speaker 2: poop carbon dioxide bubbles and flavors yeastoo and so that'll 81 00:05:48,160 --> 00:05:50,680 Speaker 2: give you some lyft in the bread and also help 82 00:05:50,760 --> 00:05:54,600 Speaker 2: give you that kind of sweet, clean kind of scent 83 00:05:55,400 --> 00:05:59,840 Speaker 2: and flavor, like you know, that absolutely psyche stopping scent 84 00:06:00,080 --> 00:06:03,479 Speaker 2: of fresh bread baking Somewhere you're like, oh, oh, what's that? 85 00:06:03,560 --> 00:06:05,080 Speaker 2: And how can I get some How much of it 86 00:06:05,120 --> 00:06:06,880 Speaker 2: can I put in my face right now? 87 00:06:08,000 --> 00:06:08,320 Speaker 1: Yes? 88 00:06:09,320 --> 00:06:12,800 Speaker 2: For a little extra lift, or even maybe instead of yeast, 89 00:06:13,080 --> 00:06:15,760 Speaker 2: you might add a chemical leavenar like baking soda or 90 00:06:15,839 --> 00:06:20,080 Speaker 2: baking powder. These are substances that chemically react either with 91 00:06:20,160 --> 00:06:24,640 Speaker 2: acid or with heat to produce carbon dioxide bubbles. Baking 92 00:06:24,680 --> 00:06:27,880 Speaker 2: soda reacts with acids, and baking powder is a combination 93 00:06:28,200 --> 00:06:30,520 Speaker 2: of baking soda plus a little bit of acid to 94 00:06:30,560 --> 00:06:34,120 Speaker 2: help it kick off, and usually plus plus some other 95 00:06:34,320 --> 00:06:37,120 Speaker 2: ingredient that reacts with heat, thus giving you a double 96 00:06:37,160 --> 00:06:42,080 Speaker 2: acting levener. In order to help these chemical leveners along 97 00:06:42,279 --> 00:06:44,279 Speaker 2: and to provide a bit of flavor to the finished 98 00:06:44,320 --> 00:06:47,960 Speaker 2: non you want to add an acidic ingredient like yogurt, milk, 99 00:06:48,120 --> 00:06:49,760 Speaker 2: or maybe like a little bit of lemon juice or 100 00:06:49,760 --> 00:06:52,760 Speaker 2: something like that. If you're using a sour dough type 101 00:06:52,920 --> 00:06:56,880 Speaker 2: yeast starter, that will create some natural acids that will 102 00:06:56,920 --> 00:06:59,520 Speaker 2: naturally create some acids in the dough from a friendly 103 00:06:59,600 --> 00:07:07,880 Speaker 2: lactic acid. Bacteria bacteria poop also, and ingredients like dairy 104 00:07:07,960 --> 00:07:10,679 Speaker 2: will furthermore make the dough a little bit like softer 105 00:07:10,920 --> 00:07:15,880 Speaker 2: and richer in flavor. None is traditionally baked in a tandor, 106 00:07:16,160 --> 00:07:19,400 Speaker 2: which is a type of vertically oriented oven made with 107 00:07:19,600 --> 00:07:23,400 Speaker 2: clay or these days sometimes metal walls. It's in a 108 00:07:23,440 --> 00:07:26,120 Speaker 2: sort of cylinder shape with an open top and a 109 00:07:26,240 --> 00:07:28,600 Speaker 2: door or like drawer at the base that you open 110 00:07:28,680 --> 00:07:31,640 Speaker 2: to get a fire going at the bottom these days 111 00:07:31,680 --> 00:07:36,000 Speaker 2: sometimes gas fired, or even using an electric element. So 112 00:07:36,480 --> 00:07:39,240 Speaker 2: you heat the oven up and like way way up, 113 00:07:39,360 --> 00:07:42,280 Speaker 2: like super hot, and then add your food to be cooked. 114 00:07:42,600 --> 00:07:47,520 Speaker 2: From that open top. You might lay skewers right across 115 00:07:47,640 --> 00:07:49,920 Speaker 2: the top aperture, or sort of use like like a 116 00:07:50,040 --> 00:07:53,400 Speaker 2: rack to drop skewers down into the tan door. But 117 00:07:53,760 --> 00:07:57,720 Speaker 2: for flatbreads like none, you make your circle of dough 118 00:07:57,840 --> 00:08:00,160 Speaker 2: and then you just slap it onto the inside the 119 00:08:00,160 --> 00:08:03,920 Speaker 2: oven's surface, and the dough is wet enough that it 120 00:08:03,960 --> 00:08:06,840 Speaker 2: will stick there, and the oven is hot enough that 121 00:08:07,000 --> 00:08:09,680 Speaker 2: a thin piece of dough will cook through in just 122 00:08:09,720 --> 00:08:13,160 Speaker 2: a couple minutes. And this is how you get this 123 00:08:13,280 --> 00:08:16,280 Speaker 2: piece of flat bread that is actually flat on the bottom, 124 00:08:16,400 --> 00:08:19,080 Speaker 2: and then the top side is puffed up with bubbles 125 00:08:19,080 --> 00:08:22,080 Speaker 2: that tend to get a little charred because the bread 126 00:08:22,120 --> 00:08:24,440 Speaker 2: is expanding out into the hot air of the oven 127 00:08:24,480 --> 00:08:27,760 Speaker 2: as it cooks. When it's done, you pull it out, 128 00:08:28,000 --> 00:08:30,520 Speaker 2: usually with like a hook type implement or something like that. 129 00:08:31,800 --> 00:08:35,160 Speaker 2: And this is like the big part of why none 130 00:08:35,640 --> 00:08:40,160 Speaker 2: isn't really an everyday home bread like a proper tandor 131 00:08:40,360 --> 00:08:44,840 Speaker 2: is cumbersome. It takes up space and time. Originally these 132 00:08:44,880 --> 00:08:47,560 Speaker 2: would have been like buried or half buried in the ground. 133 00:08:47,880 --> 00:08:51,000 Speaker 2: These days they do make restaurant or even home tandor 134 00:08:51,040 --> 00:08:53,920 Speaker 2: ovens that are more manageable, but it's still like more 135 00:08:54,000 --> 00:08:56,440 Speaker 2: work than you really want to put into making a 136 00:08:56,520 --> 00:08:58,920 Speaker 2: few pieces of bread and a gough. You know, like 137 00:08:59,040 --> 00:09:02,720 Speaker 2: for a nice party, you might hire a professional baker 138 00:09:02,880 --> 00:09:05,600 Speaker 2: to drag a tandor into your backyard and cook like 139 00:09:05,720 --> 00:09:09,680 Speaker 2: non and maybe other tandor dishes for you. Not available 140 00:09:09,679 --> 00:09:11,920 Speaker 2: in all areas, but now I really want to look 141 00:09:11,960 --> 00:09:14,520 Speaker 2: into it for Atlanta, because we are very lucky to 142 00:09:14,600 --> 00:09:21,280 Speaker 2: have a whole lot of different Indian subcontinent cuisines yes 143 00:09:21,960 --> 00:09:28,280 Speaker 2: around here, restaurants and catering companies and et cetera. Anyway, 144 00:09:28,320 --> 00:09:31,640 Speaker 2: there are also like specific non baking machines on the 145 00:09:31,640 --> 00:09:34,280 Speaker 2: market that will kind of replicate the tan door situation, 146 00:09:35,160 --> 00:09:38,640 Speaker 2: and you could further replicate the like hot surface hot 147 00:09:38,679 --> 00:09:43,640 Speaker 2: air concept of a tan door in a conventional oven, 148 00:09:43,880 --> 00:09:46,000 Speaker 2: you know, the type of oven with the big door 149 00:09:46,040 --> 00:09:48,720 Speaker 2: on the side to access the horizontal racks and heating 150 00:09:48,720 --> 00:09:50,640 Speaker 2: elements at the top and the bottom of the unit. 151 00:09:50,679 --> 00:09:54,040 Speaker 2: It's what most of us have, certainly in the United 152 00:09:54,080 --> 00:09:58,800 Speaker 2: States probably many other European places, the heating element at 153 00:09:58,840 --> 00:10:02,000 Speaker 2: the top is referred to a broiler. Yeah, so what 154 00:10:02,040 --> 00:10:05,960 Speaker 2: you're gonna do is like preheat a clay or metal 155 00:10:06,040 --> 00:10:09,439 Speaker 2: pan and then slap your round a dough down onto 156 00:10:09,480 --> 00:10:14,040 Speaker 2: that and put it under the broiler to bake. But yeah, 157 00:10:14,160 --> 00:10:16,360 Speaker 2: if anyone has ever tried that, oh my goodness, let 158 00:10:16,400 --> 00:10:22,559 Speaker 2: me know. Yes, none will freeze decently baked or par baked, 159 00:10:22,600 --> 00:10:25,120 Speaker 2: and can be found sold frozen for warming up at 160 00:10:25,160 --> 00:10:28,280 Speaker 2: home or even in shelf stable varieties, though the texture 161 00:10:28,280 --> 00:10:29,920 Speaker 2: of those does tend to be a little bit off. 162 00:10:30,400 --> 00:10:34,320 Speaker 2: And uh yeah. When traditionally made, it is often a 163 00:10:34,360 --> 00:10:38,320 Speaker 2: restaurant or celebration bread served with other tendory dishes like 164 00:10:38,720 --> 00:10:42,880 Speaker 2: maybe skewers of vegetables or marinated meats or pineer. But 165 00:10:43,280 --> 00:10:47,160 Speaker 2: these days there are all kinds of variations and applications. 166 00:10:47,800 --> 00:10:50,280 Speaker 2: You can use non like a peda wrap. There are, 167 00:10:50,360 --> 00:10:55,160 Speaker 2: in fact, prepared food manufacturers and chains of fast casual 168 00:10:55,240 --> 00:10:59,439 Speaker 2: restaurants around the United States that use NON as like 169 00:10:59,480 --> 00:11:03,599 Speaker 2: a flat bread wrap to hold usually Indian inspired ingredients 170 00:11:03,640 --> 00:11:05,680 Speaker 2: like I don't know, like some butter chicken or something 171 00:11:05,720 --> 00:11:07,320 Speaker 2: in like a sandwich sort of situation. 172 00:11:10,440 --> 00:11:16,440 Speaker 1: Yeah, well, what about the nutrition? 173 00:11:17,080 --> 00:11:20,080 Speaker 2: Bread will help fill you up to keep you going. 174 00:11:20,320 --> 00:11:24,040 Speaker 2: Pair it with a fat and some protein. Always eat 175 00:11:24,040 --> 00:11:27,120 Speaker 2: a vegetable. If you consider bread to be a treat, 176 00:11:27,160 --> 00:11:30,520 Speaker 2: please remember treats are nice. 177 00:11:30,840 --> 00:11:35,880 Speaker 1: Treats are very nice. Indeed, we do have some numbers 178 00:11:35,920 --> 00:11:37,640 Speaker 1: for you, just a couple. 179 00:11:37,960 --> 00:11:41,079 Speaker 2: And I'm not totally sure all of these market research reports. 180 00:11:41,080 --> 00:11:43,839 Speaker 2: I'm always like, exactly how accurate is this? But I 181 00:11:43,960 --> 00:11:46,320 Speaker 2: read a couple of market analyzes that said that non 182 00:11:46,520 --> 00:11:49,800 Speaker 2: has a global value of around one point six billion 183 00:11:49,880 --> 00:11:55,760 Speaker 2: dollars a year. I read another one that said that 184 00:11:55,840 --> 00:11:59,959 Speaker 2: noan makes up about twenty eight percent of the overall 185 00:12:00,080 --> 00:12:07,200 Speaker 2: a flat bread and market globally, second only to tortillas. 186 00:12:07,679 --> 00:12:11,560 Speaker 1: Yeah. I'm putting that together in my head, and I 187 00:12:11,559 --> 00:12:13,200 Speaker 1: think that could be correct. 188 00:12:13,320 --> 00:12:18,360 Speaker 2: Yeah, Yeah, it sounded right enough that I was right enough. 189 00:12:19,520 --> 00:12:24,280 Speaker 1: Yeah, No, I think so it's popular, it's popular. We 190 00:12:24,280 --> 00:12:28,200 Speaker 1: can say that there you go. Absolutely, yes, and we 191 00:12:28,800 --> 00:12:31,640 Speaker 1: do have a history for you about how it got 192 00:12:31,640 --> 00:12:33,120 Speaker 1: to this point. We do. 193 00:12:33,600 --> 00:12:36,040 Speaker 2: But first we've got a quick break for a word 194 00:12:36,040 --> 00:12:37,520 Speaker 2: from our sponsors. 195 00:12:46,840 --> 00:12:50,640 Speaker 1: And we're back. Thank you sponsor, Yes, thank you. Okay. 196 00:12:51,280 --> 00:12:56,880 Speaker 1: So historians believe elevened flat bread precursor to non, originated 197 00:12:56,880 --> 00:13:00,480 Speaker 1: in ancient Persia, in part because the name is thought 198 00:13:00,480 --> 00:13:04,160 Speaker 1: to be derived from the Persian word for bread, so 199 00:13:04,280 --> 00:13:07,080 Speaker 1: grain of salt, I guess. But to make this bread, 200 00:13:07,240 --> 00:13:10,280 Speaker 1: bakers baked a mixture of flour and water over a 201 00:13:10,320 --> 00:13:15,920 Speaker 1: heat source like a hot stone. Throughout the thirteenth to 202 00:13:16,120 --> 00:13:19,600 Speaker 1: sixteenth centuries, the Sultans, who reigned over much of the 203 00:13:19,640 --> 00:13:24,080 Speaker 1: Indian subcontinent, introduced this bread to the area, along with 204 00:13:24,320 --> 00:13:28,120 Speaker 1: traditional tandor or clay evans that were often used to 205 00:13:28,120 --> 00:13:33,320 Speaker 1: cook it. Poet Amir Kushrau mentioned two different types of 206 00:13:33,360 --> 00:13:37,000 Speaker 1: non and thirteen hundred CE. And this period is also 207 00:13:37,040 --> 00:13:40,240 Speaker 1: when we start to see variations of non popping up 208 00:13:40,920 --> 00:13:45,679 Speaker 1: some of the different thicknesses, some prepared with meats and herbs. 209 00:13:46,400 --> 00:13:51,120 Speaker 1: Royal chefs innovated new kneading techniques and eventually added in 210 00:13:52,080 --> 00:13:55,679 Speaker 1: At the time very expensive yeast imported from Egypt, which 211 00:13:56,400 --> 00:14:01,440 Speaker 1: made it sort of a luxury item future episodes. But 212 00:14:01,600 --> 00:14:05,280 Speaker 1: because of the cost of yeast, some who couldn't afford 213 00:14:05,520 --> 00:14:10,480 Speaker 1: non started making similar products without it, like roti which 214 00:14:10,480 --> 00:14:17,800 Speaker 1: I also love and another future episode tan tandor ovens. 215 00:14:17,920 --> 00:14:22,520 Speaker 1: But very briefly. Archaeological evidence out of India suggest that 216 00:14:22,560 --> 00:14:25,680 Speaker 1: they go back to at least twenty six hundred BCE 217 00:14:26,840 --> 00:14:29,840 Speaker 1: and that they really haven't changed too much over time 218 00:14:30,120 --> 00:14:34,280 Speaker 1: in their most basic form. That's a time that's a 219 00:14:34,320 --> 00:14:41,400 Speaker 1: topic for future and yes. Over the next three centuries, 220 00:14:41,640 --> 00:14:46,040 Speaker 1: during the Moughle Reign, a growing number of cooks specialized 221 00:14:46,160 --> 00:14:50,080 Speaker 1: in making non and all types of non. They'd come 222 00:14:50,160 --> 00:14:52,720 Speaker 1: up with types of non that suited different types of food, 223 00:14:52,840 --> 00:14:55,400 Speaker 1: so ones that were better at soaking up gravy are 224 00:14:55,520 --> 00:14:58,720 Speaker 1: sturdier ones that could hold the weight of more food 225 00:14:58,840 --> 00:15:01,400 Speaker 1: on top of them. From what I read. Because of 226 00:15:01,440 --> 00:15:05,880 Speaker 1: these specialized methods and in some cases ingredients, non was 227 00:15:06,040 --> 00:15:09,520 Speaker 1: largely relegated to royalty and the well off at the time, 228 00:15:10,320 --> 00:15:15,080 Speaker 1: and non with a kebab was a popular breakfast item 229 00:15:15,200 --> 00:15:22,120 Speaker 1: for those who could afford it. Does sound delicious. Under 230 00:15:22,240 --> 00:15:26,320 Speaker 1: British colonization, non spread to Europe, particularly to the UK 231 00:15:26,480 --> 00:15:30,440 Speaker 1: at first, and to some other British colonies. At the time, 232 00:15:30,600 --> 00:15:35,520 Speaker 1: non was incorporated in colonial cuisine with additions like cured meats. 233 00:15:36,880 --> 00:15:40,920 Speaker 1: The first time an English language written reference appeared was 234 00:15:41,000 --> 00:15:44,000 Speaker 1: in the early eighteen hundreds when William Tuck was writing 235 00:15:44,000 --> 00:15:48,600 Speaker 1: about his travels, though he only used one a in 236 00:15:48,680 --> 00:15:50,680 Speaker 1: his spelling of non. And there's actually a lot you 237 00:15:50,720 --> 00:15:52,280 Speaker 1: can read about this if you would like. 238 00:15:53,800 --> 00:15:58,640 Speaker 2: Yep, yeah. I think the basic concept is that, like, 239 00:15:58,840 --> 00:16:05,760 Speaker 2: as the word propagated through throughout English speaking places, writers 240 00:16:06,080 --> 00:16:09,960 Speaker 2: seemed to fear that people would see na and and 241 00:16:10,040 --> 00:16:14,680 Speaker 2: pronounce it like nan, like oh yeah, yeah, that's that's 242 00:16:14,720 --> 00:16:17,800 Speaker 2: my grandma, that's my nan, like that, and that they 243 00:16:17,840 --> 00:16:21,360 Speaker 2: wanted to build the long a into the into the 244 00:16:21,360 --> 00:16:23,720 Speaker 2: spelling of the word. So none. 245 00:16:24,840 --> 00:16:33,560 Speaker 1: Yeah, I could see it. Etymology always fascinating. It seems 246 00:16:34,600 --> 00:16:39,160 Speaker 1: it seems I'm going to stress because reliable resources were 247 00:16:39,200 --> 00:16:41,600 Speaker 1: scarce when I was looking for them in my searches. 248 00:16:42,280 --> 00:16:45,640 Speaker 1: That a lot of international variants of non were created 249 00:16:45,720 --> 00:16:49,440 Speaker 1: in the nineteen sixties or seventies, which was soon after 250 00:16:49,480 --> 00:16:53,960 Speaker 1: India gained their independence from Britain. So presumably when Indian 251 00:16:53,960 --> 00:16:58,480 Speaker 1: folks were relocating to other countries in that turmoil, and 252 00:16:58,520 --> 00:17:01,920 Speaker 1: they were catering to the taste of wherever they were, 253 00:17:02,840 --> 00:17:07,399 Speaker 1: and or in the UK especially people where people really 254 00:17:07,400 --> 00:17:10,560 Speaker 1: wanted Indian food because they'd gotten used to it, however 255 00:17:10,640 --> 00:17:18,320 Speaker 1: they interpreted Indian food. So chefs answered that call. This 256 00:17:18,520 --> 00:17:22,720 Speaker 1: was also the time of increasing globalization and increasing accessibility 257 00:17:23,160 --> 00:17:26,440 Speaker 1: to smaller tandor ovens, So a lot of factors that 258 00:17:26,520 --> 00:17:31,920 Speaker 1: play here. As I said, I was reading Japanese articles 259 00:17:31,960 --> 00:17:38,600 Speaker 1: about this, so I can't quite verify it, but I 260 00:17:38,640 --> 00:17:43,399 Speaker 1: feel like that was the general thing that was happening 261 00:17:43,400 --> 00:17:47,159 Speaker 1: from a lot of the sources that weren't the best 262 00:17:47,160 --> 00:17:51,320 Speaker 1: of sources, but made sense when I was reading in 263 00:17:51,520 --> 00:17:52,680 Speaker 1: confluence with each other. 264 00:17:52,920 --> 00:17:55,200 Speaker 2: Yeah. 265 00:17:55,240 --> 00:17:59,160 Speaker 1: Over time, simpler preparations of non became the more go 266 00:17:59,200 --> 00:18:03,400 Speaker 1: to style, allowing it to become more accessible. Because of that, 267 00:18:03,800 --> 00:18:07,199 Speaker 1: more and more restaurants started offering it. Depending on the region, 268 00:18:08,160 --> 00:18:11,479 Speaker 1: Dairy products like yogurt or milk sometimes got in the 269 00:18:11,520 --> 00:18:16,000 Speaker 1: mix for the fluffier product, and ghee was brushed over 270 00:18:16,480 --> 00:18:22,560 Speaker 1: before consumption in the cyclical way of things. In the 271 00:18:22,680 --> 00:18:27,480 Speaker 1: nineties and two thousands, chefs started experimenting with fancier types 272 00:18:27,520 --> 00:18:32,040 Speaker 1: of non with the rollout of upscale Indian restaurants around 273 00:18:32,080 --> 00:18:36,200 Speaker 1: the world. This involved all kinds of stuff, from infusing 274 00:18:36,200 --> 00:18:39,280 Speaker 1: the dough with flavors or playing around with the toppings. 275 00:18:40,080 --> 00:18:42,919 Speaker 1: The whole thing ended up being very popular, and it 276 00:18:43,119 --> 00:18:47,359 Speaker 1: actually is still popular to this day, and it can 277 00:18:47,480 --> 00:18:53,760 Speaker 1: vary interestingly by country based on taste and ingredients or 278 00:18:53,840 --> 00:18:56,000 Speaker 1: just even regionally within India. 279 00:18:56,760 --> 00:19:01,240 Speaker 2: Oh yeah, oh absolutely, Yeah, the Indian subcontinent is not 280 00:19:01,359 --> 00:19:03,160 Speaker 2: a monolith of cuisine at all. 281 00:19:03,680 --> 00:19:09,120 Speaker 1: No, kind of famously if you know anything about Indian cuisine, yeah, 282 00:19:09,320 --> 00:19:14,399 Speaker 1: very much not. I believe this is also around the 283 00:19:14,440 --> 00:19:19,480 Speaker 1: time that American grocery stores began selling non on the shelves. 284 00:19:20,240 --> 00:19:23,960 Speaker 2: Yeah. Sure, certainly by like the twenty by, by like 285 00:19:23,960 --> 00:19:24,760 Speaker 2: the twenty teens. 286 00:19:25,960 --> 00:19:32,680 Speaker 1: Yeah, yeah, yes, And then I just happened to bond this. Brothers, 287 00:19:32,680 --> 00:19:36,880 Speaker 1: Samir and Neil Nani founded the fast casual food chain 288 00:19:37,240 --> 00:19:39,920 Speaker 1: non Stop here in Atlanta in twenty twelve. 289 00:19:40,920 --> 00:19:43,439 Speaker 2: Yeah. It's one of those places I was referring to 290 00:19:44,600 --> 00:19:46,439 Speaker 2: at the at the top of the show where it's 291 00:19:46,520 --> 00:19:48,359 Speaker 2: it's almost like a subway, Like, Yeah, it's a fast 292 00:19:48,359 --> 00:19:51,520 Speaker 2: casual place. You go in and you can build like 293 00:19:51,560 --> 00:19:53,639 Speaker 2: a rap out of non or you know, put it 294 00:19:53,680 --> 00:19:55,000 Speaker 2: in a rice bowl or whatever you want. 295 00:19:56,160 --> 00:19:59,400 Speaker 1: But yeah, yeah, yeah, we used to have one near 296 00:19:59,440 --> 00:20:04,240 Speaker 1: our old office. Oh right, I went to one once. Yeah. 297 00:20:04,480 --> 00:20:07,600 Speaker 2: Yeah, I've never been to one, but I did encounter 298 00:20:07,880 --> 00:20:13,320 Speaker 2: a similar concept a long time ago when I was 299 00:20:13,359 --> 00:20:16,919 Speaker 2: working for a company that was based in the Boston area. 300 00:20:17,040 --> 00:20:21,560 Speaker 2: There was a little shop in Cambridge that had I 301 00:20:21,600 --> 00:20:24,000 Speaker 2: think in Cambridge that yeah that, yeah, had a lovely 302 00:20:24,040 --> 00:20:26,600 Speaker 2: little I was like, oh, yes, I want you to 303 00:20:26,680 --> 00:20:34,240 Speaker 2: build me a fast casual sandwich. Yeah, with like pinertica 304 00:20:34,320 --> 00:20:35,120 Speaker 2: in a thank. 305 00:20:34,920 --> 00:20:40,800 Speaker 1: You sounds fantastic, right, And as mentioned at the top, 306 00:20:41,760 --> 00:20:46,879 Speaker 1: Chaipani they have kind of a similar they do a 307 00:20:46,920 --> 00:20:52,560 Speaker 1: sandwich situation with not yeah oh they're so good. They 308 00:20:52,600 --> 00:20:58,120 Speaker 1: are so good. Oh my gosh, Oh my gosh. One 309 00:20:58,119 --> 00:21:02,480 Speaker 1: of the frustrating things about this episode was we're largely 310 00:21:02,520 --> 00:21:08,800 Speaker 1: focusing on Indian Non, but there were a bunch of 311 00:21:08,840 --> 00:21:14,480 Speaker 1: different variants that took off, and I wanted to talk 312 00:21:14,520 --> 00:21:17,120 Speaker 1: all about those, but they would It would have been 313 00:21:17,280 --> 00:21:18,240 Speaker 1: so much more work. 314 00:21:19,359 --> 00:21:22,399 Speaker 2: It's also sort of a different episode, right, yeah, like 315 00:21:22,520 --> 00:21:26,720 Speaker 2: the tandor situation where I've had that one on my 316 00:21:26,760 --> 00:21:28,040 Speaker 2: list for a very long time. 317 00:21:28,119 --> 00:21:28,879 Speaker 1: But I've been. 318 00:21:28,880 --> 00:21:32,239 Speaker 2: Looking at I've been looking at their reading into it 319 00:21:32,280 --> 00:21:33,679 Speaker 2: and going like, oh, not today. 320 00:21:37,119 --> 00:21:39,359 Speaker 1: Yeah, we've got to build up to that one. Yeah. 321 00:21:39,480 --> 00:21:44,040 Speaker 2: Yeah, but but yeah, like we said, Brett is great man, 322 00:21:44,280 --> 00:21:48,119 Speaker 2: and people agree, They're like, yes, this thing, let's do 323 00:21:48,200 --> 00:21:52,800 Speaker 2: more of that. Yes, let's adapt it to our needs 324 00:21:52,840 --> 00:21:54,480 Speaker 2: and specificities. 325 00:21:55,480 --> 00:21:58,600 Speaker 1: Yes, let me put some garlic on it and dip 326 00:21:58,640 --> 00:22:04,800 Speaker 1: it in sauce. That's happiness, That's what it is. Yeah. 327 00:22:04,880 --> 00:22:07,080 Speaker 2: Yeah, speaking as a human who should not really eat 328 00:22:07,119 --> 00:22:10,359 Speaker 2: garlic because my body doesn't like it when I do that, 329 00:22:12,400 --> 00:22:15,439 Speaker 2: I'm never going to stop anyone from ordering the garlic 330 00:22:15,520 --> 00:22:22,240 Speaker 2: non because I'm like, well, I'm like all right, yeah, 331 00:22:22,320 --> 00:22:24,399 Speaker 2: Like my stomach is already going to be mad at 332 00:22:24,400 --> 00:22:25,520 Speaker 2: me later, so why not. 333 00:22:28,359 --> 00:22:36,000 Speaker 1: Let's go for it calculated risk? Yes, yes, indeed, whoa. 334 00:22:37,440 --> 00:22:39,280 Speaker 1: I think that's what we have to say about non 335 00:22:39,480 --> 00:22:40,120 Speaker 1: for now. 336 00:22:40,960 --> 00:22:43,880 Speaker 2: Yes, But we would love to hear from you, y'all. 337 00:22:45,040 --> 00:22:48,400 Speaker 2: Have you traveled, have you ever worked with a tandor oven? 338 00:22:48,440 --> 00:22:51,280 Speaker 2: Have you ever made non not from a tandor oven 339 00:22:51,320 --> 00:22:54,480 Speaker 2: in your own home? Do you have memories or stories? 340 00:22:54,560 --> 00:22:56,960 Speaker 2: We would love love, love love love to hear them. 341 00:22:58,920 --> 00:23:01,440 Speaker 2: But yeah, that is what we have to say for now. 342 00:23:01,720 --> 00:23:05,640 Speaker 2: In the meanwhile, we do have some listener mail already 343 00:23:05,640 --> 00:23:07,280 Speaker 2: for you, and we are going to get into that 344 00:23:07,359 --> 00:23:09,040 Speaker 2: as soon as we get back from one more quick 345 00:23:09,080 --> 00:23:10,600 Speaker 2: break forward from our sponsors. 346 00:23:20,359 --> 00:23:23,840 Speaker 1: And we're back. Thank you sponsor, Yes, thank you, And 347 00:23:23,880 --> 00:23:30,480 Speaker 1: we're back with my Errol. 348 00:23:32,640 --> 00:23:33,000 Speaker 2: Yes. 349 00:23:36,920 --> 00:23:41,520 Speaker 1: I love the bubbles, the kind of like browned bubbles 350 00:23:41,520 --> 00:23:42,800 Speaker 1: of non. Yeah. 351 00:23:43,080 --> 00:23:46,560 Speaker 2: No, that blistering is really really really cool. 352 00:23:47,480 --> 00:23:52,760 Speaker 1: Yeah, oh my gosh, one of my favorite things about it. 353 00:23:52,800 --> 00:23:54,679 Speaker 1: And I have a lot of favorite things about it. 354 00:23:54,960 --> 00:23:58,760 Speaker 2: Yeah, peak behind the curtains. We definitely spent like about 355 00:23:58,760 --> 00:24:02,119 Speaker 2: the space of an ad break just thinking out loud 356 00:24:02,320 --> 00:24:05,760 Speaker 2: about cuisine that we wish that we were eating right now, 357 00:24:06,720 --> 00:24:14,040 Speaker 2: involving non or rote or tip putty. Yes, it was 358 00:24:14,160 --> 00:24:21,480 Speaker 2: quite a bit, huh Anyway, Soon as I said. 359 00:24:21,359 --> 00:24:29,800 Speaker 1: Soon, Liz wrote, speaking of greetings from Canada, I misspelled 360 00:24:29,800 --> 00:24:35,240 Speaker 1: your email address by including the you and savor AnyWho. 361 00:24:35,480 --> 00:24:37,639 Speaker 1: I just had to write in about my funny story 362 00:24:37,680 --> 00:24:43,439 Speaker 1: about Raclette trigger warning poop. When I was in my 363 00:24:43,600 --> 00:24:48,520 Speaker 1: early twenties, I was backpacking through Europe. Conveniently for me, 364 00:24:48,680 --> 00:24:51,159 Speaker 1: my best friend had recently fallen in love with a 365 00:24:51,200 --> 00:24:54,600 Speaker 1: man from Paris while traveling through Australia and was now 366 00:24:54,600 --> 00:24:58,679 Speaker 1: in Europe as well. I say this was convenient because 367 00:24:58,720 --> 00:25:01,800 Speaker 1: all this was happening around my twenty second birthday, which 368 00:25:01,840 --> 00:25:04,359 Speaker 1: meant I could visit Paris and spend my twenty second 369 00:25:04,359 --> 00:25:07,960 Speaker 1: birthday with her. A birthday in Paris with your bestie, 370 00:25:08,000 --> 00:25:13,399 Speaker 1: you guys, magical. Her boyfriend's group of friends decided I 371 00:25:13,480 --> 00:25:16,800 Speaker 1: needed a traditional French dinner to celebrate my birthday, and 372 00:25:16,920 --> 00:25:21,600 Speaker 1: they decided it would be reclect. It was, however, August 373 00:25:22,320 --> 00:25:26,320 Speaker 1: and hot. Despite this, a bunch of mid twenties men 374 00:25:26,440 --> 00:25:29,000 Speaker 1: we had been cubbing with all night got into peeling 375 00:25:29,040 --> 00:25:32,760 Speaker 1: a whole bunch of potatoes that afternoon. We gathered around 376 00:25:32,760 --> 00:25:36,159 Speaker 1: the table that evening, sweating over hot cheese and potatoes 377 00:25:36,320 --> 00:25:41,520 Speaker 1: to celebrate my birthday. This birthday was also extra memorable 378 00:25:41,560 --> 00:25:44,440 Speaker 1: because my best friend and I had not yet realized 379 00:25:44,520 --> 00:25:47,320 Speaker 1: at that point in our lives that we were lactose 380 00:25:47,400 --> 00:25:53,080 Speaker 1: and tolerance. We had actually both been incredibly constipated on 381 00:25:53,080 --> 00:25:58,320 Speaker 1: our trips, and that night, after all that cheese, Thank goodness, 382 00:25:58,760 --> 00:26:02,360 Speaker 1: there were two bad rooms in that house. We were 383 00:26:03,920 --> 00:26:08,560 Speaker 1: relieved of that constipation. Oh my god, were we ever? 384 00:26:09,760 --> 00:26:13,720 Speaker 1: And now did I learn I was lactose intolerant after 385 00:26:13,760 --> 00:26:17,960 Speaker 1: that night? No, even the last time that I exposed 386 00:26:18,000 --> 00:26:21,879 Speaker 1: myself to a traditional melted cheese dish in Europe despite 387 00:26:21,920 --> 00:26:27,560 Speaker 1: this incident obviously also no. Anyway, this might involve too 388 00:26:27,680 --> 00:26:30,479 Speaker 1: much poop to read on air, but I hope you 389 00:26:30,520 --> 00:26:34,440 Speaker 1: all get a good laugh. Hoop is funny. Let us 390 00:26:34,520 --> 00:26:38,040 Speaker 1: know if you do get back onto food trips and 391 00:26:38,080 --> 00:26:42,399 Speaker 1: come to Vancouver. I'm sure there are many Vancouver RTE listeners, 392 00:26:42,480 --> 00:26:45,240 Speaker 1: including myself, that would love to show you the sites. 393 00:26:48,320 --> 00:26:49,920 Speaker 1: Oh in a pet taxis included. 394 00:26:50,320 --> 00:26:56,399 Speaker 2: Oh yes, there are, oh gosh photos of a couple 395 00:26:56,800 --> 00:27:02,680 Speaker 2: of very cute buddies. A white cat with some kind 396 00:27:02,680 --> 00:27:05,800 Speaker 2: of like orange like like flame point sort of markings 397 00:27:05,840 --> 00:27:08,280 Speaker 2: and kind of like a good like medium to long hair, 398 00:27:09,440 --> 00:27:15,600 Speaker 2: and a little pug terrier Boston Terrier kind of situation. 399 00:27:16,920 --> 00:27:21,240 Speaker 2: Just just a little loaf of a dog, just a 400 00:27:21,880 --> 00:27:23,399 Speaker 2: just an absolute bread loaf. 401 00:27:23,480 --> 00:27:27,480 Speaker 1: What a good loaf. He's an excellent loaf. 402 00:27:27,800 --> 00:27:33,479 Speaker 2: Yeah, both both very very pretty. The cat might be 403 00:27:33,520 --> 00:27:37,840 Speaker 2: really mad. I'm not sure it's either loving or mad. 404 00:27:37,840 --> 00:27:42,280 Speaker 2: It's hard to tell from cat's facial expressions. Sometimes cats 405 00:27:42,280 --> 00:27:44,760 Speaker 2: are like that. Yeah, they're hard to read, and it 406 00:27:44,760 --> 00:27:46,680 Speaker 2: can be both at the same time, to be fair, 407 00:27:48,600 --> 00:27:54,680 Speaker 2: because they love being violent towards you. So yeah, but yeah, 408 00:27:54,800 --> 00:27:57,159 Speaker 2: not too much poop to read on air. You weren't 409 00:27:57,160 --> 00:27:59,560 Speaker 2: that graphic. And also like, I feel like your early 410 00:27:59,600 --> 00:28:02,720 Speaker 2: twenties is exactly the time at which any of us 411 00:28:02,720 --> 00:28:05,520 Speaker 2: who have any kind of food in tolerance situation, we're 412 00:28:05,560 --> 00:28:12,560 Speaker 2: painfully figuring that out. Yes, like blissfully but painfully unaware. 413 00:28:14,640 --> 00:28:18,000 Speaker 1: Yes. And I have to say I've had this conversation 414 00:28:18,080 --> 00:28:21,600 Speaker 1: with my friends. I love a good cheese night. All 415 00:28:21,640 --> 00:28:24,800 Speaker 1: of you listeners who've been here know that. But I've 416 00:28:24,840 --> 00:28:29,560 Speaker 1: also been like, maybe I've got an issue, But am 417 00:28:29,640 --> 00:28:32,520 Speaker 1: I going to give up cheese night? No, not at 418 00:28:32,520 --> 00:28:36,720 Speaker 1: this point. Not at this point. It would have to get worse. 419 00:28:37,240 --> 00:28:40,080 Speaker 1: It would have to get worse. So I understand your 420 00:28:41,240 --> 00:28:44,240 Speaker 1: having the RIKLT and not putting it together. Also, when 421 00:28:44,240 --> 00:28:46,760 Speaker 1: you're traveling, you're eating a bunch of. 422 00:28:46,800 --> 00:28:50,200 Speaker 2: Nusta, You're exposed to all kinds of different like a 423 00:28:50,200 --> 00:28:52,200 Speaker 2: whole different microbiome really, and. 424 00:28:52,160 --> 00:28:59,600 Speaker 1: So yeah, so I get that you didn't put it together. Also, 425 00:28:59,760 --> 00:29:05,760 Speaker 1: I I similarly went to a cheese event when it 426 00:29:05,920 --> 00:29:10,520 Speaker 1: was extremely hot, and I have to say it's not 427 00:29:10,720 --> 00:29:19,000 Speaker 1: the ideal environment. No for eating cheese. No, yeah, yeah, 428 00:29:19,080 --> 00:29:25,360 Speaker 1: just sweating, sweating painfully, clothes too tight. Oh no, it 429 00:29:25,440 --> 00:29:33,080 Speaker 1: wasn't good. Didn't stank you for sharing this fun? No? No, absolutely, 430 00:29:33,160 --> 00:29:40,800 Speaker 1: that's I agree. The siren call of the cheese is Look, 431 00:29:40,800 --> 00:29:44,520 Speaker 1: it's real. It is extremely real. 432 00:29:48,280 --> 00:29:52,640 Speaker 2: Christine wrote first, I have an update regarding quail egg 433 00:29:52,720 --> 00:29:56,240 Speaker 2: scissors from some friends who bought them. Sadly they don't 434 00:29:56,240 --> 00:30:00,280 Speaker 2: work to peel hard boiled eggs. But they don't just 435 00:30:00,360 --> 00:30:03,480 Speaker 2: work on quail eggs. They also cut chicken eggs, duck eggs, 436 00:30:03,560 --> 00:30:06,320 Speaker 2: goose eggs, and even pheasant eggs. I have several friends 437 00:30:06,320 --> 00:30:09,440 Speaker 2: with small holdings. I don't know about Emo eggs. No 438 00:30:09,480 --> 00:30:12,720 Speaker 2: one was willing to spend the money to mail order one. 439 00:30:13,840 --> 00:30:16,320 Speaker 2: I just had to pause to eat my dinner Ampoi 440 00:30:16,440 --> 00:30:21,280 Speaker 2: Samson Snowshoe to Magnificent Loves Chicken and Cupie Mayo. But 441 00:30:21,400 --> 00:30:24,120 Speaker 2: there was also garlic involved, so I was mean and 442 00:30:24,160 --> 00:30:27,320 Speaker 2: wouldn't share a pet tax picture included. I'll get to 443 00:30:27,400 --> 00:30:30,840 Speaker 2: that in a second. As for raspberries, they are one 444 00:30:30,840 --> 00:30:34,600 Speaker 2: of my favorite fruits. I particularly enjoy checking a punnet 445 00:30:34,600 --> 00:30:37,320 Speaker 2: in the freezer to eat when they're frozen, and raspberry 446 00:30:37,360 --> 00:30:40,920 Speaker 2: flavored ice blocks are my favorite. They also have appeared 447 00:30:40,920 --> 00:30:43,800 Speaker 2: across Australia in a very interesting baked good this year. 448 00:30:44,200 --> 00:30:46,600 Speaker 2: I'm pretty sure. In the past I've written about Australia's 449 00:30:46,600 --> 00:30:50,520 Speaker 2: passion for hot cross buns, which now start regularly appearing 450 00:30:50,600 --> 00:30:54,320 Speaker 2: in supermarkets on Boxing Day. And then there is the 451 00:30:54,360 --> 00:30:58,360 Speaker 2: passion for not cross buns, that is, hot cross buns 452 00:30:58,360 --> 00:31:00,920 Speaker 2: made with anything other than the tradition no spice and 453 00:31:01,040 --> 00:31:05,800 Speaker 2: dried fruit. The supermarket chain Coals offered up a particularly 454 00:31:05,840 --> 00:31:11,000 Speaker 2: adventurous offering, Macha and raspberry. The bun has macha infused 455 00:31:11,000 --> 00:31:14,800 Speaker 2: dough with a very green cross and raspberry chunks. I 456 00:31:14,880 --> 00:31:17,000 Speaker 2: quite liked them, though opinions. 457 00:31:16,560 --> 00:31:17,360 Speaker 1: Vary about that. 458 00:31:17,880 --> 00:31:20,440 Speaker 2: Like macha itself, it seems either people love them or 459 00:31:20,480 --> 00:31:24,040 Speaker 2: hate them. One thing that's generally agreed the color of 460 00:31:24,080 --> 00:31:27,760 Speaker 2: the crumb is rather off putting. The closest color shade 461 00:31:27,800 --> 00:31:32,120 Speaker 2: I can come to is goose TD green, and that 462 00:31:32,280 --> 00:31:35,040 Speaker 2: is an actual color. Look it up if you don't 463 00:31:35,080 --> 00:31:38,400 Speaker 2: believe me. I have attached pictures so you can see 464 00:31:38,440 --> 00:31:41,960 Speaker 2: for yourself. By the way, you haven't done an episode 465 00:31:42,000 --> 00:31:43,600 Speaker 2: on Macha I checked. 466 00:31:45,920 --> 00:31:48,160 Speaker 1: Well, thank you for that, because we clearly get it 467 00:31:48,200 --> 00:31:49,440 Speaker 1: wrong at the time. 468 00:31:51,600 --> 00:31:55,960 Speaker 2: Yeah, we have no idea. I knew about that one 469 00:31:56,000 --> 00:32:00,600 Speaker 2: because I've been avoiding it in fear for the entire 470 00:32:00,800 --> 00:32:05,000 Speaker 2: time that we've been doing this podcast. 471 00:32:06,280 --> 00:32:08,400 Speaker 1: Dr Luke sky Cave. 472 00:32:08,880 --> 00:32:13,400 Speaker 2: Yeah, it's just it's one of those right right, No, 473 00:32:13,480 --> 00:32:15,000 Speaker 2: I no, I would just I would love to have 474 00:32:15,240 --> 00:32:18,920 Speaker 2: like a like a expert on like someone who knows 475 00:32:19,520 --> 00:32:23,400 Speaker 2: tea ceremony and stuff like that too. But I don't know. 476 00:32:23,440 --> 00:32:26,720 Speaker 2: We could work it out. Maybe maybe in the future, 477 00:32:26,800 --> 00:32:30,640 Speaker 2: maybe twenty twenty six will be the year. But yeah, yeah. 478 00:32:30,880 --> 00:32:36,680 Speaker 2: Enclosed are a photo of said emplea uh, sniffing at 479 00:32:37,640 --> 00:32:42,560 Speaker 2: I'm assuming some kind of hot crossbun product, looking a 480 00:32:42,600 --> 00:32:49,000 Speaker 2: little bit like a bread bun himself herself itself. Uh. 481 00:32:49,400 --> 00:32:58,040 Speaker 2: And then yeah, the Macha and raspberry not crossbuns, which 482 00:32:59,080 --> 00:33:04,880 Speaker 2: are I mean, when you say those words, it makes 483 00:33:04,880 --> 00:33:07,640 Speaker 2: me want to try it very much, but when I 484 00:33:08,040 --> 00:33:11,120 Speaker 2: look at the product, it makes me want to try 485 00:33:11,120 --> 00:33:11,680 Speaker 2: it less. 486 00:33:15,800 --> 00:33:22,000 Speaker 1: I'm very happy to hear goose hed green is a 487 00:33:22,120 --> 00:33:28,040 Speaker 1: color and that it is being applied to this product. 488 00:33:28,320 --> 00:33:32,360 Speaker 2: Yeah, it's an evocative name and that is in fact 489 00:33:32,440 --> 00:33:37,960 Speaker 2: the color that that is. Having been around enough ponds 490 00:33:39,080 --> 00:33:44,840 Speaker 2: in my life, we've got a general poop game on 491 00:33:45,160 --> 00:33:46,000 Speaker 2: this listener. 492 00:33:47,640 --> 00:33:51,680 Speaker 1: Yeah, yeah, we do, and we talked about bacteria poop 493 00:33:51,680 --> 00:34:01,720 Speaker 1: and yeah, welcome to Saber. I'm so sorry. I think 494 00:34:02,960 --> 00:34:04,360 Speaker 1: I think our people are here. 495 00:34:04,600 --> 00:34:09,160 Speaker 2: I think yeah, yeah, no, absolutely, As we frequently say 496 00:34:09,239 --> 00:34:15,120 Speaker 2: to our amazing producers, I'm sorry and or you're welcome. 497 00:34:15,920 --> 00:34:23,680 Speaker 1: Yes, both can be true. I'm very I love this. 498 00:34:23,800 --> 00:34:29,560 Speaker 1: You did write in about the hot crossbun trends, Yeah, Australia, 499 00:34:30,840 --> 00:34:33,880 Speaker 1: and I find that really interesting. So thank you for 500 00:34:34,040 --> 00:34:34,680 Speaker 1: updating us. 501 00:34:35,880 --> 00:34:38,520 Speaker 2: Yeah, and tis the season. You've also reminded me that 502 00:34:38,560 --> 00:34:40,239 Speaker 2: I need to go look for these yeah. 503 00:34:41,280 --> 00:34:45,160 Speaker 1: Yes, and also thank you for the update on the 504 00:34:45,239 --> 00:34:50,439 Speaker 1: quail egg scissors. Yes, because we call for that. Yes, 505 00:34:51,400 --> 00:34:55,960 Speaker 1: these specific products we wanted to know, and you've given 506 00:34:56,040 --> 00:34:56,840 Speaker 1: us some data. 507 00:34:58,360 --> 00:35:02,279 Speaker 2: I'm I had never thought about egg scissors before, and 508 00:35:02,440 --> 00:35:05,520 Speaker 2: I'm so happy to know that they work for a 509 00:35:05,640 --> 00:35:06,960 Speaker 2: variety of eggs. 510 00:35:09,400 --> 00:35:12,640 Speaker 1: I feel like Lauren, you have said several sentences in 511 00:35:12,719 --> 00:35:16,360 Speaker 1: this that I imagine younger Lauren would imagine would never say, 512 00:35:17,560 --> 00:35:27,440 Speaker 1: and one is I've never thought about egg scissors before. Yeah, 513 00:35:27,560 --> 00:35:28,000 Speaker 1: I don't know. 514 00:35:28,080 --> 00:35:31,360 Speaker 2: I feel like I'm living younger Lauren's best life. 515 00:35:32,719 --> 00:35:33,000 Speaker 1: Good. 516 00:35:37,239 --> 00:35:39,919 Speaker 2: She had severe stage rights, so she wouldn't she would 517 00:35:39,960 --> 00:35:44,680 Speaker 2: be really confused about the like entertainment industry thing in general. 518 00:35:44,800 --> 00:35:54,160 Speaker 2: But but yeah. 519 00:35:50,520 --> 00:35:56,480 Speaker 1: I think it's fantastic. I'm so happy. Well, thank you 520 00:35:56,560 --> 00:35:59,080 Speaker 1: so much to both of these listeners for writing in. 521 00:35:59,600 --> 00:36:01,680 Speaker 1: If you'd like to write to us, you can Our 522 00:36:01,760 --> 00:36:05,080 Speaker 1: email is hello at savorpod dot com. We're also on 523 00:36:05,160 --> 00:36:05,880 Speaker 1: social media. 524 00:36:06,440 --> 00:36:10,719 Speaker 2: You can find us on Blue Sky and Instagram at saverpod, 525 00:36:10,800 --> 00:36:12,120 Speaker 2: and we do hope to hear from you. 526 00:36:12,640 --> 00:36:14,359 Speaker 1: Save is production of iHeartRadio. 527 00:36:14,600 --> 00:36:17,960 Speaker 2: For more podcasts from iHeartRadio, you can visit the iHeartRadio app, 528 00:36:18,160 --> 00:36:21,040 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 529 00:36:21,400 --> 00:36:24,960 Speaker 2: Thanks as always to our super producers Dylan Fagan and Andrew Howard. 530 00:36:25,360 --> 00:36:27,279 Speaker 2: Thanks to you for listening, and we hope that lots 531 00:36:27,320 --> 00:36:36,680 Speaker 2: more good things are coming your way.