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Speaker 1: Hello, and welcome to Savor production of iHeart Radio. I'm

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Speaker 1: any Rec and I'm.

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Speaker 2: Lorn Vogelbaum, and today we have an episode for you

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Speaker 2: about Irish soda bread.

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Speaker 1: Yes, and I think I know the answer, but I

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Speaker 1: will ask the question anyway. Any particular reason this was

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Speaker 1: on your mind?

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Speaker 2: Yeah, you know, Saint Patrick's Day is coming up, and

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Speaker 2: for some reason, Americans have decided that's a really big

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Speaker 2: deal and that we should use it as an excuse

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Speaker 2: to celebrate various aspects of Irish culture, some of which

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Speaker 2: we've kind of made up. But soda bread is a

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Speaker 2: thing and it's got an interesting history. We were just

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Speaker 2: talking about it in that Caraway Seed episode and I

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Speaker 2: was like, yeah, why not dig into that thing.

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Speaker 1: Yes, that was a heavy sigh because this was this

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Speaker 1: was a tricky one. Oh it went places. Oh my goodness,

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Speaker 1: it went on a lot of places. I've learned a lot.

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Speaker 1: I learned a lot about flower, but I did. I

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Speaker 1: told the story in the Caraway Seed episode. I had

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Speaker 1: made Irish soda bread with Carraway seeds and I over

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Speaker 1: it was like an overpower, and I thought something had

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Speaker 1: gone awry. That's like a pun, that's like a Okay, yes,

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Speaker 1: well and so, but then I was looking up you know,

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Speaker 1: is that even a thing in irishwa bread, traditional Irish

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Speaker 1: showa bread, And I got really mixed results. And we're

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Speaker 1: going to talk about that a bit in the in

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Speaker 1: this history outline. But I made it for Saint Patrick's

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Speaker 1: Day because I saw it every Saint Patrick's Day. It

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Speaker 1: would be Irish to bad bread. Okay, let me try.

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Speaker 1: I'm thinking I should give it another go.

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Speaker 2: I think, yeah, and you don't have to put too

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Speaker 2: many caraway seeds in it. You can, you can put

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Speaker 2: no carawt seeds in it.

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Speaker 1: I think the thing is, I've said this before, I

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Speaker 1: hate during dishes. So a lot of times I do

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Speaker 1: like the I do like the like just eyeball it method,

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Speaker 1: which usually works out. But I think I didn't understand

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Speaker 1: how powerful care seeds were. It was a meat, it

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Speaker 1: was a mimesteak. I don't blame the recipe. I think

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Speaker 1: it was me. But yeah, I should give it another

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Speaker 1: go because that's actually my only experience with our soda

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Speaker 1: bread is made.

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Speaker 2: Yeah. Yeah, it's bread. It's delicious. Bread is baseline tasty,

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Speaker 2: so yeah, yeah.

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Speaker 1: And I feel like a lot of the recipes. I

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Speaker 1: saw very simple, very.

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Speaker 2: Simple, that's the concept, really, yeah.

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Speaker 1: Which we'll talk about. So we have done other bread episodes.

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Speaker 1: You can see caraway seats. As we've been saying, have

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Speaker 1: we done baking soda? I thought we had no. Oh no, Okay,

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Speaker 1: I feel like maybe we've just talked about it a

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Speaker 1: lot because it did change a lot of things.

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Speaker 2: Yeah, butter, we also have not. We also have not

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Speaker 2: done an episode on buttermilk.

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Speaker 1: We we did a video kind of thing.

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Speaker 2: We've done episodes on butter. We did cream of tartar,

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Speaker 2: which is a kind of related chemical levener that goes

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Speaker 2: with baking soda into baking powder.

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Speaker 1: Wow.

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Speaker 2: We we did talk about buttermilk in a video back

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Speaker 2: in the day.

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Speaker 1: Yes, uh.

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Speaker 2: In in terms of breads, buffets and biscuits are both

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Speaker 2: like particularly relevant.

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Speaker 1: But yeah, oh goodness, well, I guess this is you

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Speaker 1: are question. Sure, a few questions, a few questions are raised,

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Speaker 1: But for this one Irish soda bread, what is it?

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Speaker 2: Well, Irish soda bread is a type of quick bread,

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Speaker 2: meaning a bread that is leavened or raised quickly using

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Speaker 2: chemical leveners instead of yeast. The name soda bread refers

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Speaker 2: to the specific chemical levener traditionally used, which is baking soda.

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Speaker 2: Other cultures make soda breads. Today we're talking about the

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Speaker 2: Irish versions, and those come in a lot of varieties,

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Speaker 2: made with either white or whole wheat flour, sometimes with

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Speaker 2: other grains or flowers mixed in, like millet or oat

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Speaker 2: or barley for flavor or texture. These breads can be plain,

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Speaker 2: intended as like a starchy side for main dishes or

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Speaker 2: a base for like savory toasts or sandwiches, or they

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Speaker 2: can be sweetened, maybe studded with things like dried fruit,

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Speaker 2: eaten as a breakfast or a snack, maybe with toppings

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Speaker 2: like butter and jam. They they tend to be a

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Speaker 2: little bit dense, but but very tender and lightly chewy.

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Speaker 2: It's a category of breads that are easy and inexpensive

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Speaker 2: to make and very adaptable. They're they're only as fussy

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Speaker 2: as you want them to be. It's it's taking a

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Speaker 2: lot of the work out of bread, but like still

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Speaker 2: getting bread. It is just this like soft, thick bread

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Speaker 2: hack and it's sort of airily heavy and enveloping, like

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Speaker 2: a like a nice morning fog on a day off

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Speaker 2: when you can just curl up with a good book

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Speaker 2: about it.

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Speaker 1: M I do love those days.

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Speaker 2: Yeah, other days other than fog always reminding me of

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Speaker 2: silent hell I love. I love it inside though, right,

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Speaker 2: don't go outside.

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Speaker 1: Then you get silent floor the room. And you know,

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Speaker 1: we introduce another problem by saying side anyway, that one's

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Speaker 1: for the nerds out there, and just.

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Speaker 2: Don't go through the hair or mirror.

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Speaker 1: I don't know like that anyway.

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Speaker 2: Okay, back to soda bread. That's a good peek inside

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Speaker 2: just what Annie and I are operating on all the time. Yep,

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Speaker 2: soda bread. Okay, So let's talk about chemical leveners. These

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Speaker 2: are a category of leveners that produce bubbles of carbon

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Speaker 2: dioxide and dough, either due to a chemical reaction when

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Speaker 2: you mix the dough's ingredients together or due to thermal

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Speaker 2: decomposition when you bake the dough. Baking soda aka sodium

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Speaker 2: bicarbonate can actually do both. It's a base on the

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Speaker 2: pH scale and will react with acids to release carbon

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Speaker 2: dioxide and yes, in the oven, if there's any baking

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Speaker 2: soda left over after that acid base reaction, baking soda

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Speaker 2: will break down and release carbon dioxide. You actually kind

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Speaker 2: of want to avoid that because it'll leave like a

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Speaker 2: sort of bitter, soapy taste behind. You're sort of looking

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Speaker 2: to use it all up in that acid base reaction.

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Speaker 2: And all of this is in contrast to yeast raised breads,

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Speaker 2: which rely on yeast microbes to poop carbon dioxide. Yeast poop.

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Speaker 2: This takes a few hours though, because you know, you

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Speaker 2: have to like grow a colony of yeast to do

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Speaker 2: this work for you, which is nice. I mean, it's tasty,

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Speaker 2: but it takes a while.

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Speaker 1: I like that. Yeah, it feels like I'm like raising

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Speaker 1: an army or something like that. Yeah, and then we're

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Speaker 1: gonna take this bread over.

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Speaker 2: And then immediately sacrificing it to the bread gods. Yeah. So,

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Speaker 2: at its most basic, soda bread can be made with

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Speaker 2: just flour, baking soda, a liquid, and an acid. The

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Speaker 2: flour and liquid make up the body of the dough,

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Speaker 2: and the baking soda and acid do their thing and

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Speaker 2: make it rise. You can technically just use like water

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Speaker 2: and a little bit of vinegar or lemon juice, but

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Speaker 2: that would be pretty bland. Classic recipes for soda breads

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Speaker 2: call for buttermilk, which covers both the liquid and acid.

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Speaker 2: Components and also gives you some nice like creaminess and

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Speaker 2: you know that milky buttery sort of flavor. But buttermilk

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Speaker 2: is traditionally a byproduct of making butter. You know, as

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Speaker 2: you concentrate the fats in milk to get butter, you

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Speaker 2: press out a lot of water and stuff which is buttermilk.

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Speaker 2: It's naturally acidic because again, if you're making butter, traditionally

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Speaker 2: you're going to culture your milk with lactic acid bacteria

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Speaker 2: during that process, and the bacteria are going to eat

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Speaker 2: some of the sugars and milk and poop acids. Bacteria

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Speaker 2: poop which help you separate and collect the fats from

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Speaker 2: the rest of the milk. They also poop some flavors

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Speaker 2: that make butter taste, you know, buttery. These days, the

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Speaker 2: buttermilk you finded stores is usually made independently of the

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Speaker 2: butter process to replicate those slightly tart buttery flavors. If

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Speaker 2: you can find real buttermilk, that's great, but you can

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Speaker 2: also mock them up at home by adding a little

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Speaker 2: bit of a lemon juice or vinegar to regular milk.

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Speaker 2: But okay, with chemical leveners, those bubbles are going those

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Speaker 2: carbon dioxide bubbles that are produced in the dough are

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Speaker 2: going to dissipate with time or if you work the

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Speaker 2: dough a bunch. So after you bring the ingredients together,

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Speaker 2: you generally want to like shape your loaf and get

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Speaker 2: it into the oven in pretty short order to get

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Speaker 2: the most lift out of it. Again, traditionally, you score

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Speaker 2: the top of that loaf with a deep X. That

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Speaker 2: that is, you cut like maybe like half an inch

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Speaker 2: down into the loaf in anex shape. Scientifically speaking, you

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Speaker 2: do this to allow the dough to expand upward as

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Speaker 2: much as possible as carbon dioxide and steam inflate it

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Speaker 2: in the oven. Without scoring the top of your loaf

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Speaker 2: can kind of stiffen and prevent that upward rise. Culturally,

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Speaker 2: people say that there's different reasons for doing that. We're

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Speaker 2: going to get it into that in the history section

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Speaker 2: just a little bit. I've read a lot of recipes

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Speaker 2: that really gussy soda bread up, making more of like

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Speaker 2: a cake, like a tea cake, or think like like

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Speaker 2: like an indulgent muffin, you know, something like banana bread

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Speaker 2: minus the banana, you know, you know, incorporating a lot

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Speaker 2: of rich ingredients like butter, sour, cream and or eggs,

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Speaker 2: and like kind of a lot of sugar. Sweeter versions

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Speaker 2: of soda bread might use raisins, golden raisins, currants, citrus zest,

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Speaker 2: or candied citrus peel. Soda bread that does include raisins

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Speaker 2: or currants is sometimes called spotted dog. Spotted dick, by

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Speaker 2: the way, is a related term for a baked good

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Speaker 2: with raisins or currants, but usually indicates like a denser,

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Speaker 2: more cakey dessert. I'd always wondered about that, never bothered

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Speaker 2: to look it up. Here we are, but yeah, that

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Speaker 2: the ease of baking soda bread means that the simpler

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Speaker 2: versions are certainly like a staple starch in some culinary traditions,

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Speaker 2: and can be eaten in you know, different formats any

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Speaker 2: as part of any meal or snack. For example, in

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Speaker 2: Ulster cuisine at the North end of the Island, soda

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Speaker 2: raised breads are often cooked as like more or less

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Speaker 2: flatbreads on the griddle, often in a round that's been

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Speaker 2: cut into quarters. Furthermore, I understand that in Ireland, whole

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Speaker 2: wheat soda bread is often not called soda bread. It's

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Speaker 2: called brown bread or wheaten bread, and folks will be confused.

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Speaker 1: If you try to call that soda bread.

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Speaker 2: It is raised with soda, but that's brown bread.

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Speaker 1: It's different.

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Speaker 2: I don't know, y'all, right now.

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Speaker 1: Yeah, right in, I ran into that too. Okay, well,

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Speaker 1: what about the nutrition?

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Speaker 2: Bread is nice? You know, whole wheat is better for

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Speaker 2: you than white wheat. It'll definitely fill you up. But

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Speaker 2: to keep you going, you know, pair with a fat

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Speaker 2: beat a vegetable, yeah.

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Speaker 1: Yeah, heat a vegetable always. We have a couple of

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Speaker 1: numbers for you.

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Speaker 2: Okay, we have zero numbers, but I put two cultural

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Speaker 2: points in here. So I did find some search results

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Speaker 2: for like a lot of different Irish culture festivals around

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Speaker 2: the United States that have soda bread bacon contests every year.

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Speaker 2: And I think I included this note specifically because in Atlanta,

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Speaker 2: old friend of the show chef Thomas McCowan has been

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Speaker 2: one of the judges. Such a good dude, what a

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Speaker 2: lovely human, right, yeah, showed us some bee hives.

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Speaker 1: He showed us some beehives. And I happened to run

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Speaker 1: into him a lot at Dragon con Big NERD NERD events,

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Speaker 1: NERD Convention, and I'm usually in costume and he always

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Speaker 1: talks to me as if I'm on costume's amazing.

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Speaker 2: Also, I am so happy to report that my googling

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Speaker 2: led me to an article published in the Pittsburgh City

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Speaker 2: Paper under the title yins or Yems of Yesteryear, Irish

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Speaker 2: soda bread.

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Speaker 1: You can always tell when somebody really loves words a literation.

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Speaker 2: Yeah, yeah, and Yin's is a person no favorite words.

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Speaker 2: So yeah, yeah, it's the you know, the Pittsburgh concept

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Speaker 2: of like y'all or or yuse guys or something like that.

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Speaker 1: So yeah, that's pretty solid like that. Oh my goodness. Well,

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Speaker 1: we do have quite a history for you.

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Speaker 2: Oh we do, and we are going to get into

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Speaker 2: that as soon as we get back from a quick

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Speaker 2: break for a word from our sponsors.

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Speaker 1: A we're back, Thank you, sponsors, Yes, thank you. Okay,

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Speaker 1: So bread are bread like products are old? They're old. Yeah, yep.

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Speaker 2: Bread making has been a practice in as far as

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Speaker 2: I know, every society that developed grain agriculture, it often

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Speaker 2: co developed with brewing because the yeasts responsible for making

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Speaker 2: for example, beer foamy and alcoholic are the same ones

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Speaker 2: that give yeast breads their lyft. Not that we knew

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Speaker 2: that before like the eighteen hundreds, but we knew that

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Speaker 2: it worked. Yeah, people, it would take yeast cultures from

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Speaker 2: breweries or keep a bread starter culture alive and then

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Speaker 2: use those to eleven breads. People did develop chemical leveners

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Speaker 2: around the world at different times. I read one theory

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Speaker 2: that the secret ingredient in fluffy Dutch gingerbread was potash

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Speaker 2: circa the thirteen hundreds, which is or I sound impressed

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Speaker 2: because that's early, but chemical levenors weren't really written about

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Speaker 2: in European accounts until the sixteen hundreds. That's when you

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Speaker 2: start seeing recipes that call for potash or for heartshorn

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Speaker 2: also called Baker's ammonia to leven baked goods. Potash is

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Speaker 2: made from wood fire ashes. When you add an acid

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Speaker 2: to it, it produces carbon dioxide bubbles. Baker's ammonia breaks

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Speaker 2: down when heated to release carbon dioxide. However, neither are

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Speaker 2: ideal because they have unpleasant flavors to them, like Baker's

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Speaker 2: ammonia is actually ammonium carbonate, which is smelling salts, which

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Speaker 2: are like specifically useful because they're stinky. In baked goods,

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Speaker 2: it produces ammonia along with the carbon dioxide, and that

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Speaker 2: one was considered more more pleasant than the potash. So

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Speaker 2: here we are until like the mid to late eighteen hundreds,

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Speaker 2: though either one of those or yeasts were what bakers

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Speaker 2: were mostly working with for leavening. But hey, speaking of bakers,

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Speaker 2: this is ostensibly an episode about bread.

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Speaker 1: Ostensibly Ostensibly back in the old days in Ireland, the

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Speaker 1: type of flour largely available didn't really rise, so flat

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Speaker 1: griddle bread was the typical bread that was being made.

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Speaker 2: Yeah, and very briefly because I but both of us

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Speaker 2: had the fear a little bit about reading about too

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Speaker 2: many types of flowers. There are different varieties of wheat

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Speaker 2: that contain more or less gluten and other proteins and stuff,

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Speaker 2: and before the late eighteen hundreds or so, most of

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Speaker 2: the wheat that was available in Ireland was soft wheat,

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Speaker 2: which does not contain much gluten. And gluten is what

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Speaker 2: forms up in a stretchy matrix in yeast raised breads.

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Speaker 2: You know, it's capable of both allowing a dough to

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Speaker 2: expand and then in the oven firming up to hold

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Speaker 2: onto pockets of air. And it is difficult to get

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Speaker 2: super fluffy breads from soft wheat, so it was more

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Speaker 2: common to stick with flatbreads. Although they were using some

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Speaker 2: yeast for rise in those.

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Speaker 1: Yes, they were using barm or the foam on top

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Speaker 1: of fermented liquids like beer to get a little bit

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Speaker 1: of that rise. Yeah. When baking soda was invented, though,

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Speaker 1: the Iris quickly made use of it to give bread

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Speaker 1: products more.

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Speaker 2: With that ride. Yeah, we probably need to do a

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Speaker 2: baking soda episode.

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Speaker 1: You know. That's been on our list since we first started.

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Speaker 1: I'm aware it was one of my first pitches was

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Speaker 1: because I didn't know the difference between baking soda and

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Speaker 1: baking powder.

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Speaker 2: Yeah, I mean baking powder as well, Like there's those

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Speaker 2: might be a simultane that there might be a single

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Speaker 2: topic because there's this time and history called the Baking

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Speaker 2: Powder Wars, which is yeah, at any rate, I'm pretty

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Speaker 2: sure that baking soda was discovered in eighteen oh one

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Speaker 2: and was available in Ireland by the eighteen thirties or so.

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Speaker 1: Yes, problem for future US, but yeah, that would make

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Speaker 1: sense because the Irish brown soda bread of this time

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Speaker 1: was relatively cheap and simple to make, and a lot

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Speaker 1: of it was a case of trying to use up

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Speaker 1: food before it spoiled, especially during tough times. For example,

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Speaker 1: early so to bread. Written recipes out of Ireland date

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Speaker 1: back to about the eighteen thirties. This was after the

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Speaker 1: British had invaded and a lot of locals were struggling.

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Speaker 1: Many of these recipes didn't need yeast, didn't need eggs,

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Speaker 1: and used up milk.

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Speaker 2: Yeah, buttermilk would have been pretty well available, though you

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Speaker 2: could always add an acid to regular milk, or you know,

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Speaker 2: possibly even slightly soured milk got thrown in before it

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Speaker 2: went totally off. I generally dislike the like. People were

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Speaker 2: using this as a way to get rid of spoiled food,

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Speaker 2: because that's like, people knew that spoiled food would make

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Speaker 2: you sick, So but lightly soured milk.

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Speaker 1: Sure, and some people believed that the bread had health benefits.

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Speaker 1: An eighteen thirty six Irish newspaper mentioned that soda bread

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Speaker 1: was good for digestion and general gut health. A lot

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Speaker 1: of these early recipes were reported to be sweet.

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Speaker 2: Yeah, they probably didn't mean sweet as in my we've

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Speaker 2: added sugar. Sugar was still expensive for a lot of

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Speaker 2: people and would have taken soda bread from being like

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Speaker 2: a staple food into the treat category. More likely, what

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Speaker 2: they meant by sweet was that it wasn't as tart

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Speaker 2: as sourdough, and today we think of sourdough as being

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Speaker 2: sort of an outlier flavor wise, but pretty much all

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Speaker 2: yeast risen breads prior to the eighteen seventies would have

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Speaker 2: had at least a little of a sourdough type tang

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Speaker 2: to it. The eighteen seventies being when Louis Pastor and

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Speaker 2: a bunch of bakery industry humans figured out that like

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Speaker 2: yeast is a living thing and they said about producing

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Speaker 2: like specific dependable strains of yeast and selling them. Before

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Speaker 2: that that the barm and the bread starter cultures that

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Speaker 2: people were using would have had wild bacteria and yeasts

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Speaker 2: that produced tart flavors in a bread. And yes, there

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Speaker 2: is acid in buttermilk, but most of that is canceling

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Speaker 2: out the baking soda and gets neutralized flavor wise.

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Speaker 1: So yeah, well, okay, So going back to that X

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Speaker 1: that's carved into the top of the bread. According to

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Speaker 1: a few articles I read this, there's a lot of

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Speaker 1: superstitions around it, including letting out the fairies, or that

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Speaker 1: it keeps the devil out.

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Speaker 2: I think I think lets the devil out is I

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Speaker 2: think it's lets out either the devil or the fairies both.

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Speaker 1: I'm not sure. Yeah, well, listeners, please write in because

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Speaker 1: these are always fun, but you know, sometimes I don't

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Speaker 1: know if I'm not from there, people write in. Please. Yes,

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Speaker 1: Our soda bread really took off after the Potato famine,

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Speaker 1: which took place between eighteen forty five to eighteen fifty.

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Speaker 2: Yeah, and this is probably a thing you've heard of.

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Speaker 1: It.

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Speaker 2: It's a blight on the potato crops that the British

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Speaker 2: landlord class had kind of basically forced a monoculture in

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Speaker 2: which most local farmers depended on for sustenance. And the

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Speaker 2: whole thing was exacerbated because the ruling class was still

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Speaker 2: exporting a lot of what food was grown that wasn't

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Speaker 2: blighted during that time.

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Speaker 1: So that's bad.

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Speaker 2: During like the really hard times the famine, wheat flour

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Speaker 2: might have been beyond the reach of lots of people,

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Speaker 2: but certainly in the years following it, wheat products like

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Speaker 2: soda bread became like sustenance staples. Also that aligns with

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Speaker 2: when baking soda started being industrially produced and was therefore

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Speaker 2: more available. Soda bread did fall a bit out of

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Speaker 2: fashion in Ireland around the turn of the twentieth century,

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Speaker 2: you know, like manufactured yeast and high gluten flour became

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Speaker 2: commercially available, and bakery made shopbread was more popular with

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Speaker 2: those who could afford it.

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Speaker 1: Yes, and people sold and or delivered this via horse

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Speaker 1: and bug. Oh yeah, okay. Soda bread had a comeback

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Speaker 1: though in the nineteen sixties at nice hotels frequently paired

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Speaker 1: with smoked salmon, which is a pretty far cry from

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Speaker 1: its historical association with tough times. It does seem the

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Speaker 1: modern addition of raisins and caraway seeds was more of

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Speaker 1: an American thing or something of the past.

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Speaker 2: Okay, this one is complicated, Yeah, all right, So dried currants,

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Speaker 2: not raisins. Dried currents were being used in soda raised

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Speaker 2: baked goods in Ireland in the eighteen hundreds. That's when

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Speaker 2: that term spotted dog originated, and a current soda or

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Speaker 2: other fruit soda bread was probably like a special occasion

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Speaker 2: treat around that time. Raisins were less common, I think,

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Speaker 2: and are indeed an American substitute for currents. Caraway was

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Speaker 2: being used in Irish cooking in the eighteen hundreds as well,

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Speaker 2: and in baked goods like cakes, like deep into the

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Speaker 2: nineteen hundreds. I think, I think currents still show up

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Speaker 2: in like snack soda breads today, but caraway is considered

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Speaker 2: sort of old fashioned in sweet baked goods in Ireland.

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Speaker 2: Y'all write in and like I will say, like the

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Speaker 2: American conception of Irish food is kind of weird. I mean,

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Speaker 2: our conceptions of a lot of other cuisines are pretty weird.

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Speaker 2: To be fair, don't necessarily have anything to do with

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Speaker 2: what people eat in that actual place. But okay, I've

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Speaker 2: I've read it posited like in a really good academic

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Speaker 2: paper actually by one Lucy m Long called the Travels

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Speaker 2: of Soda Bread from everyday staple to Heritage Food. She

390
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Speaker 2: posited that like, for Irish immigrants, you know, most of

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Speaker 2: whom came to America during the famine in the eighteen hundreds,

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Speaker 2: you know, their food ways were all already severely interrupted,

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Speaker 2: and when they got here, they faced a lot of discrimination,

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00:25:06,200 --> 00:25:10,359
Speaker 2: and for whatever combination of reasons, cuisine was not really

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Speaker 2: part of what they tried to bridge the cultural gap

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Speaker 2: with here the way that we've seen with some other

397
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Speaker 2: immigrant populations. And so for some heck in reason, American

398
00:25:25,359 --> 00:25:30,040
Speaker 2: Irish soda bread recipes often do call for both raisins

399
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Speaker 2: and caraway seeds, like going back to like the nineteen seventies.

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Speaker 1: At least.

401
00:25:36,840 --> 00:25:39,280
Speaker 2: There was a real cakey version with those two things

402
00:25:39,280 --> 00:25:42,160
Speaker 2: published in the nineteen nineties update of the Joy of Cooking.

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00:25:43,760 --> 00:25:45,960
Speaker 2: I don't know whether that's like a cause or a

404
00:25:46,000 --> 00:25:51,680
Speaker 2: symptom of its current popularity. I don't think that either

405
00:25:51,840 --> 00:25:57,199
Speaker 2: ingredient is like strictly unheard of in Irish soda breads,

406
00:25:57,280 --> 00:26:02,080
Speaker 2: but it is confounding that Americans have glommed onto that combo.

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00:26:05,160 --> 00:26:10,320
Speaker 2: It is confounding. I read too much about this, you guys.

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00:26:13,119 --> 00:26:18,200
Speaker 2: On the upside, I was still awake for the lunar eclipse,

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Speaker 2: so that's great.

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00:26:21,440 --> 00:26:28,280
Speaker 1: Hey, that is an upside. It was lovely. The moon

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Speaker 1: is cool. The moon is cool. It was so clear

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Speaker 1: last night too. Oh my goodness.

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00:26:35,320 --> 00:26:37,600
Speaker 2: Yeah.

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Speaker 1: Well, I know we've already heard from listener Bart about this,

415
00:26:43,560 --> 00:26:49,880
Speaker 1: but please listeners write in, because, for sure, the recipe

416
00:26:50,119 --> 00:26:52,040
Speaker 1: I feel like most of the recipes I ran into

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Speaker 1: had caraway seeds. I did not add raisins for sure, No,

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Speaker 1: But I don't know, I can't remember, or maybe that

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00:27:00,480 --> 00:27:03,560
Speaker 1: was just a me thing, or I actually don't hate raisins.

420
00:27:03,600 --> 00:27:09,920
Speaker 2: I just was like, not not not say raisins. Yeah, yeah,

421
00:27:09,960 --> 00:27:13,200
Speaker 2: I've seen it. I've seen either one or the other

422
00:27:13,400 --> 00:27:19,119
Speaker 2: both in a lot of American recipes and also a

423
00:27:19,119 --> 00:27:21,240
Speaker 2: lot of American recipes do tend to be more cake

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00:27:21,440 --> 00:27:24,440
Speaker 2: like like with those with like like butter and eggs

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00:27:24,440 --> 00:27:29,040
Speaker 2: and stuff like that. So yeah, I don't know which,

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00:27:29,080 --> 00:27:31,800
Speaker 2: strangely is like not how I've ever really encountered it.

427
00:27:31,920 --> 00:27:35,159
Speaker 2: I like, I like I know that like friends have

428
00:27:35,200 --> 00:27:38,000
Speaker 2: made it for me. I've had it at restaurants, probably

429
00:27:38,040 --> 00:27:41,400
Speaker 2: around Saint Patrick's Day, and it's been bread just like.

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00:27:41,400 --> 00:27:43,359
Speaker 1: Nice, like like a like a good bread.

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00:27:43,600 --> 00:27:44,040
Speaker 2: I don't know.

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Speaker 1: Hmm. Wow, listeners, clearly we need you let us know

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Speaker 1: your experience with Irish soda bread. But in the meantime,

434
00:27:58,080 --> 00:27:59,640
Speaker 1: I think that's what we have to say for now.

435
00:28:00,359 --> 00:28:01,439
Speaker 1: I think it is.

436
00:28:02,280 --> 00:28:05,159
Speaker 2: And we do already have some listener mail for you,

437
00:28:05,240 --> 00:28:06,640
Speaker 2: and we are going to get into that as soon

438
00:28:06,640 --> 00:28:08,359
Speaker 2: as we get back from one more quick break for

439
00:28:08,400 --> 00:28:09,520
Speaker 2: a word from our sponsors.

440
00:28:19,600 --> 00:28:22,679
Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and

441
00:28:22,720 --> 00:28:36,199
Speaker 1: we're back with the Snooth Rise Rise. Yeah. Okay, all

442
00:28:36,240 --> 00:28:40,120
Speaker 1: Eric wrote, short bread cookies are definitely a wonderful little treat.

443
00:28:40,720 --> 00:28:43,480
Speaker 1: The regular simple shortbread is great with tear coffee with

444
00:28:43,640 --> 00:28:45,840
Speaker 1: maybe a dab of a little preserved or cream on them,

445
00:28:45,960 --> 00:28:49,640
Speaker 1: or even both. While I will eat rounds or sticks,

446
00:28:50,040 --> 00:28:54,160
Speaker 1: I tend to prefer the sticks. They are good straight

447
00:28:54,240 --> 00:28:56,720
Speaker 1: up or dipped in the beverage. A lot of people

448
00:28:56,720 --> 00:28:59,160
Speaker 1: do not like flavored ones. I think they do have

449
00:28:59,200 --> 00:29:03,240
Speaker 1: a place, especially if done right. I think that flavored

450
00:29:03,240 --> 00:29:07,000
Speaker 1: shortbread should be mildly flavored. A nice lemon or orange

451
00:29:07,040 --> 00:29:09,840
Speaker 1: with a cup of spiced chai are one of my favorites.

452
00:29:10,040 --> 00:29:13,320
Speaker 1: Get an earl gray shortbread a nice cup of warmed,

453
00:29:13,480 --> 00:29:17,960
Speaker 1: slightly sweetened vanilla milk, Dip the short bread in the

454
00:29:18,000 --> 00:29:21,640
Speaker 1: milk and enjoy the milk is really easy as well.

455
00:29:21,680 --> 00:29:23,440
Speaker 1: A cup of milk that you like about a tea

456
00:29:23,440 --> 00:29:26,720
Speaker 1: spoon of sugar, a splash of vanilla extract, and warm

457
00:29:26,720 --> 00:29:29,920
Speaker 1: on the stove or in the microwave. For once, I

458
00:29:30,200 --> 00:29:34,280
Speaker 1: was actually just ahead of an episode. The Carowe episode

459
00:29:34,360 --> 00:29:36,560
Speaker 1: came out a day after I made a kelbasa dish

460
00:29:36,560 --> 00:29:39,200
Speaker 1: with it, and I was planning on using it again

461
00:29:39,240 --> 00:29:42,480
Speaker 1: the evening it came out. I try to keep caroe

462
00:29:42,560 --> 00:29:45,360
Speaker 1: seed handy as it can provide a nice change to

463
00:29:45,400 --> 00:29:47,800
Speaker 1: some dishes, and we have a couple that need it.

464
00:29:48,200 --> 00:29:50,920
Speaker 1: My wife has this Norwegian meatball recipe that needs it

465
00:29:51,080 --> 00:29:54,000
Speaker 1: along with dill seed. If one of them is missing,

466
00:29:54,080 --> 00:29:57,480
Speaker 1: the dish does not taste right. I love the sort

467
00:29:57,480 --> 00:30:03,080
Speaker 1: of anis pepper and citrus notes. And then Eric included

468
00:30:03,160 --> 00:30:06,160
Speaker 1: a recipe and if anybody wants it, it was kilbossa

469
00:30:06,280 --> 00:30:09,719
Speaker 1: and cabbage scalet recipe, right An, We'll send it to you.

470
00:30:10,040 --> 00:30:11,680
Speaker 1: Oh yeah, sounds delicious.

471
00:30:12,000 --> 00:30:19,240
Speaker 2: Yeah, I love I love sausage plus cabbage dishes. So

472
00:30:19,920 --> 00:30:23,800
Speaker 2: this is a thing that occurs across multiple cuisines from

473
00:30:23,840 --> 00:30:27,760
Speaker 2: around the world, and it is amazing. Every time. I'm like, yes,

474
00:30:28,000 --> 00:30:30,160
Speaker 2: for some reason, that is just the best.

475
00:30:31,600 --> 00:30:35,880
Speaker 1: Yes, it is. It is. I have a friend who's

476
00:30:35,920 --> 00:30:38,320
Speaker 1: on a real cabbage kick lately, which is kind of

477
00:30:38,320 --> 00:30:40,320
Speaker 1: thing to say, Yeah, but I should I should pass

478
00:30:40,360 --> 00:30:43,760
Speaker 1: this along to her. Absolutely, She's like, tell me all

479
00:30:43,760 --> 00:30:46,520
Speaker 1: the ways I can eat cabbage. I finally discovered how

480
00:30:46,520 --> 00:30:47,320
Speaker 1: good it can be, and.

481
00:30:47,320 --> 00:30:51,160
Speaker 2: I'm like, a, yeah, it's er it's so good and.

482
00:30:51,080 --> 00:30:54,080
Speaker 1: It lasts really long. One thing I learned during the pandemic, right,

483
00:30:54,720 --> 00:30:57,400
Speaker 1: cabbage is one of your it's gonna last longer than

484
00:30:57,440 --> 00:31:04,040
Speaker 1: a lot of your other vegetable pandemic knowledge. Oh yeah,

485
00:31:04,080 --> 00:31:08,120
Speaker 1: but yes. Also, I mean this sounds going back to

486
00:31:08,200 --> 00:31:12,560
Speaker 1: like the book and the fog. Having a nice warm

487
00:31:12,680 --> 00:31:17,120
Speaker 1: drink and some short bread that sounds really lovely. That

488
00:31:17,160 --> 00:31:18,880
Speaker 1: makes me want to curl up under a blanket.

489
00:31:19,000 --> 00:31:24,040
Speaker 2: Oh yeah, yeah, that's blanket fort territory for sure. Yeah yeah. Also,

490
00:31:24,120 --> 00:31:27,479
Speaker 2: I do appreciate that this is not the first. Like, no,

491
00:31:27,520 --> 00:31:29,560
Speaker 2: you put the flavor of the tea in the shortbread

492
00:31:29,600 --> 00:31:36,040
Speaker 2: itself recommendation, which is great, right, Yeah, I.

493
00:31:37,080 --> 00:31:37,960
Speaker 1: Bet that's delicious.

494
00:31:38,120 --> 00:31:45,560
Speaker 2: Yeah. M Christine wrote on this week's Strange News episode

495
00:31:45,600 --> 00:31:48,600
Speaker 2: of Stuff they Don't Want You to Know the subject

496
00:31:48,680 --> 00:31:53,040
Speaker 2: of the X Men's aircraft came up and Ben Bolan,

497
00:31:53,400 --> 00:31:57,040
Speaker 2: who really should know better, referred to it as the

498
00:31:57,360 --> 00:32:02,120
Speaker 2: X Wing. This was even worse than when you referred

499
00:32:02,200 --> 00:32:06,960
Speaker 2: to the Transformers all life, Annie to get two major

500
00:32:07,040 --> 00:32:11,120
Speaker 2: nerd properties mixed up like that. I thought Ben's nerd

501
00:32:11,160 --> 00:32:15,520
Speaker 2: credentials were impeccable, just in case. The X Men's jet

502
00:32:15,600 --> 00:32:18,840
Speaker 2: is most commonly called the Blackbird h in the comics, animations,

503
00:32:18,840 --> 00:32:21,920
Speaker 2: and movies. It's very occasionally called the ex jet, but

504
00:32:22,000 --> 00:32:25,920
Speaker 2: that mostly seems to be the lego version X Wing. Indeed,

505
00:32:26,880 --> 00:32:30,360
Speaker 2: George Lucas would have a conniption. I need you to

506
00:32:30,400 --> 00:32:33,040
Speaker 2: revoke all their NERD cards immediately.

507
00:32:33,440 --> 00:32:40,800
Speaker 1: I'm stunned. Stunned, I tell you, whoa, Christine, this shall

508
00:32:40,840 --> 00:32:45,320
Speaker 1: not stand. I love that you wrote to us about this.

509
00:32:46,640 --> 00:32:50,360
Speaker 1: I'm you were right to contact us. We need to

510
00:32:50,400 --> 00:32:50,920
Speaker 1: deal with this.

511
00:32:51,680 --> 00:32:58,120
Speaker 2: Who a you gonna call like that's yeah. I hope

512
00:32:58,120 --> 00:33:00,560
Speaker 2: that you also dragged Ben Bolan like two his face.

513
00:33:01,120 --> 00:33:06,400
Speaker 1: But that is a pretty egregious error. And I say,

514
00:33:06,440 --> 00:33:09,560
Speaker 1: this is my My error was egregious, But I I

515
00:33:09,600 --> 00:33:12,080
Speaker 1: give myself a little wiggle room because it was a

516
00:33:12,200 --> 00:33:14,240
Speaker 1: D and D mix up that really happened on my

517
00:33:14,480 --> 00:33:17,840
Speaker 1: end because in our D and D campaign there is

518
00:33:17,880 --> 00:33:22,240
Speaker 1: something called the all and all spark. Is what I

519
00:33:22,240 --> 00:33:25,239
Speaker 1: should have said. It was a major mistake. I I

520
00:33:25,400 --> 00:33:31,040
Speaker 1: don't deny that, but I think this X Wing X men,

521
00:33:31,360 --> 00:33:34,800
Speaker 1: this is We're gonna have to have a serious meeting

522
00:33:34,800 --> 00:33:35,280
Speaker 1: with him.

523
00:33:41,600 --> 00:33:46,600
Speaker 2: Set up a performance review, be like, look, this is

524
00:33:46,720 --> 00:33:56,440
Speaker 2: unacceptable here. Oh my goodness, yeah, yeah, it shall not stand.

525
00:33:56,800 --> 00:34:04,240
Speaker 1: Uh well, no, we'll we'll formulate the best way to handle.

526
00:34:04,440 --> 00:34:07,360
Speaker 2: Yeah, this is but something has to be done, that's

527
00:34:07,360 --> 00:34:07,760
Speaker 2: for sure.

528
00:34:09,160 --> 00:34:13,160
Speaker 1: Absolutely absolutely, thank you Christine for bringing this to our attention.

529
00:34:18,640 --> 00:34:20,439
Speaker 2: Oh gosh, so good.

530
00:34:23,280 --> 00:34:26,040
Speaker 1: Thanks to both of these listeners for writing in. If

531
00:34:26,080 --> 00:34:28,080
Speaker 1: you would like to write to as you can, Our

532
00:34:28,160 --> 00:34:30,640
Speaker 1: email is Hello at savorpod dot com.

533
00:34:30,640 --> 00:34:32,960
Speaker 2: But we're also on social media. You can find us

534
00:34:33,080 --> 00:34:36,640
Speaker 2: on Blue Sky and Instagram at saber pod, and we

535
00:34:36,680 --> 00:34:39,120
Speaker 2: do hope to hear from you. Savor is a production

536
00:34:39,160 --> 00:34:41,759
Speaker 2: of iHeartRadio. For more podcasts from my Heart Radio, you

537
00:34:41,760 --> 00:34:44,880
Speaker 2: can visit the iHeartRadio app, Apple Podcasts, or wherever you

538
00:34:44,920 --> 00:34:47,600
Speaker 2: listen to your favorite shows. Thanks as always to our

539
00:34:47,600 --> 00:34:50,600
Speaker 2: super producers Dylan Fagan and Andrew Howard. Thanks to you

540
00:34:50,640 --> 00:34:52,520
Speaker 2: for listening, and we hope that lots more good things

541
00:34:52,560 --> 00:34:59,799
Speaker 2: are coming your way