1 00:00:07,120 --> 00:00:09,440 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:09,480 --> 00:00:12,720 Speaker 1: I'm Anyeries and I'm Lauren Vogelbaum. And today we're talking 3 00:00:12,760 --> 00:00:18,279 Speaker 1: about pancakes. Yeah, the specifically I guess American style, right, 4 00:00:19,360 --> 00:00:25,320 Speaker 1: the kind of usually breakfast food pancakes, right, Because there 5 00:00:25,360 --> 00:00:27,160 Speaker 1: are a lot of a lot of different types of 6 00:00:27,160 --> 00:00:29,200 Speaker 1: pancakes around the world, and we'll talk about some of them. 7 00:00:29,240 --> 00:00:32,320 Speaker 1: And there are savory pancakes, which we will return to 8 00:00:32,520 --> 00:00:35,760 Speaker 1: at some point, but not today, not today, No, but 9 00:00:35,840 --> 00:00:39,520 Speaker 1: gosh we will, Oh my gosh, we will. Um pancakes 10 00:00:39,800 --> 00:00:43,559 Speaker 1: actually make me nauseated, and I have a friend they 11 00:00:43,600 --> 00:00:47,080 Speaker 1: make her nauseated. Okay. See, I have a theory about this, 12 00:00:47,240 --> 00:00:50,199 Speaker 1: and that that intersects with the thing where you had 13 00:00:50,280 --> 00:00:53,880 Speaker 1: never had real maple syrup before, because I feel like 14 00:00:53,920 --> 00:00:57,560 Speaker 1: the scent of fake maple syrup along with the scent 15 00:00:57,800 --> 00:01:02,680 Speaker 1: of like margarine, like fake butter flavor together produces this 16 00:01:02,760 --> 00:01:07,280 Speaker 1: like little scent, right, because it's very rare that you're 17 00:01:07,280 --> 00:01:11,920 Speaker 1: having pancakes without those types of things. It depends on 18 00:01:11,959 --> 00:01:15,319 Speaker 1: your pancake experience. I'm very choosy about my pancakes for 19 00:01:15,360 --> 00:01:17,720 Speaker 1: this reason. I really prefer to make them at home. 20 00:01:18,400 --> 00:01:20,480 Speaker 1: So that I know that I'm not doing that thing 21 00:01:20,560 --> 00:01:23,360 Speaker 1: because it doesn't smell good. It smells like cloying and 22 00:01:23,440 --> 00:01:26,600 Speaker 1: weird and kind of a little yeah. And you know, 23 00:01:27,720 --> 00:01:29,320 Speaker 1: I was looking at I was hoping to get to 24 00:01:29,360 --> 00:01:30,840 Speaker 1: the bottom of this because I was like, is this 25 00:01:31,000 --> 00:01:34,240 Speaker 1: a thing? And the Internet was very unhelpful and basically 26 00:01:34,280 --> 00:01:36,240 Speaker 1: told me I'm a terrible person because I don't like 27 00:01:36,319 --> 00:01:38,640 Speaker 1: pancakes or whatever. I like them. They just make me 28 00:01:38,680 --> 00:01:43,440 Speaker 1: a little nacated. Internet, Why you always so mean to me. 29 00:01:44,760 --> 00:01:50,360 Speaker 1: I do prefer waffles. Yeah, there's a there's extra crispy texture, 30 00:01:50,720 --> 00:01:53,560 Speaker 1: right right, Yeah, but you can definitely have a bad 31 00:01:53,560 --> 00:01:55,640 Speaker 1: waffle and you can have a wonderful pancake. I did 32 00:01:55,680 --> 00:01:57,880 Speaker 1: like when I was growing up. Um, blueberry and chocolate 33 00:01:57,960 --> 00:02:01,080 Speaker 1: chip pancakes separately, not together. Oh but what about a 34 00:02:01,120 --> 00:02:04,680 Speaker 1: blueberry and chocolate chip pancake? That does sound good. I mean, 35 00:02:04,680 --> 00:02:10,160 Speaker 1: the world is ready for experimentation. It is rife for 36 00:02:10,400 --> 00:02:14,160 Speaker 1: pancake experimentation. That is true. I've seen so many types 37 00:02:14,200 --> 00:02:17,919 Speaker 1: of pancakes in my day. Um, I am terrible at 38 00:02:17,960 --> 00:02:19,800 Speaker 1: making them. I'm selling more on before this. I am 39 00:02:19,919 --> 00:02:23,280 Speaker 1: notoriously really really really really bad at making pancakes. I 40 00:02:24,280 --> 00:02:27,560 Speaker 1: think I can help you out here. Okay, alright, in 41 00:02:27,560 --> 00:02:31,240 Speaker 1: in a minute. But you have but you have a few. 42 00:02:31,800 --> 00:02:33,840 Speaker 1: I don't. I don't have that many, like like deeply 43 00:02:33,880 --> 00:02:37,400 Speaker 1: held pancakes stories. Yeah, I'm like, oh man, I guess 44 00:02:37,680 --> 00:02:41,200 Speaker 1: I've had some. They were fine. One time I attempted 45 00:02:41,240 --> 00:02:43,800 Speaker 1: to eat eyehops never ending pancakes and I ate like 46 00:02:43,840 --> 00:02:45,720 Speaker 1: the normal like three pancakes, and I was like, I'm 47 00:02:45,720 --> 00:02:48,960 Speaker 1: basically done. Yeah, I'm good. Yeah, yeah, that was That 48 00:02:49,000 --> 00:02:51,799 Speaker 1: was an event in my because I grew up in 49 00:02:51,840 --> 00:02:54,720 Speaker 1: a small town. So when they started doing that, it 50 00:02:54,800 --> 00:02:58,440 Speaker 1: was like people were cutting class in high school to go. Wow. 51 00:02:58,720 --> 00:03:01,920 Speaker 1: It was intense. So there was an eyehop. It was 52 00:03:01,960 --> 00:03:04,799 Speaker 1: like a twenty minute drive from us, but again very 53 00:03:04,800 --> 00:03:07,600 Speaker 1: small town, so that was like, oh my gosh, yeah, 54 00:03:07,840 --> 00:03:11,160 Speaker 1: I gotta get there. And um, when I think when 55 00:03:11,200 --> 00:03:14,040 Speaker 1: I was in eleventh grade in high school, I had 56 00:03:14,080 --> 00:03:16,800 Speaker 1: a job along with a friend of mine, working on 57 00:03:16,840 --> 00:03:22,880 Speaker 1: Black Friday at Osh Gosh Bagosh Slash Carter's Inc. At 58 00:03:22,880 --> 00:03:25,680 Speaker 1: the Outlet Mall in Dawsonville, Georgia, which some of you 59 00:03:25,760 --> 00:03:27,920 Speaker 1: might know because for some reason it always comes up 60 00:03:27,919 --> 00:03:30,160 Speaker 1: on things to do in Georgia Sins Outlet mall but 61 00:03:31,680 --> 00:03:34,920 Speaker 1: not worth it. Not on Annie's list, not on my list. 62 00:03:34,960 --> 00:03:37,119 Speaker 1: But if you really like shopping in particularly that kind 63 00:03:37,160 --> 00:03:43,040 Speaker 1: of shopping, maybe sure. Anyway, I was working from eleven 64 00:03:43,080 --> 00:03:47,360 Speaker 1: pm that night until eight am the next day. Yeah, 65 00:03:47,480 --> 00:03:49,360 Speaker 1: and we went to one of the only places that 66 00:03:49,440 --> 00:03:53,000 Speaker 1: was open, which was the Eyehop, and my friend, who 67 00:03:53,280 --> 00:03:56,680 Speaker 1: doesn't handle lack of sleep very well, she would have 68 00:03:56,760 --> 00:03:59,360 Speaker 1: to agree with me because it is just true. She 69 00:03:59,600 --> 00:04:04,040 Speaker 1: ended up under the table randomly shouting Hash Browns and 70 00:04:04,120 --> 00:04:08,680 Speaker 1: her sister's name, and I was assuring the waitress, like where, 71 00:04:08,760 --> 00:04:12,240 Speaker 1: she's just tired. I know how this looks. It's just 72 00:04:12,880 --> 00:04:15,600 Speaker 1: the wait stuff at eyehop has seen way worse. You're right, 73 00:04:15,760 --> 00:04:20,680 Speaker 1: You're right, probably absolutely true. But that's what capitalism will 74 00:04:20,680 --> 00:04:23,800 Speaker 1: get you, you know what I mean. Just somebody's shouting 75 00:04:23,839 --> 00:04:27,400 Speaker 1: Ash brown from under the table. Dangerous of capitalism. Yeah, 76 00:04:27,440 --> 00:04:30,040 Speaker 1: it's true. Um. And then I have another eye Hop 77 00:04:30,120 --> 00:04:34,120 Speaker 1: story where it was a really taxing experience to get 78 00:04:34,160 --> 00:04:36,159 Speaker 1: home from Australia for me a couple of years ago. 79 00:04:36,279 --> 00:04:38,320 Speaker 1: I think I had no money and I had no 80 00:04:38,360 --> 00:04:40,880 Speaker 1: way to charge my phone, and I was in the 81 00:04:40,920 --> 00:04:44,720 Speaker 1: airport for over seventy two hours, and I was kind 82 00:04:44,720 --> 00:04:49,080 Speaker 1: of depending on Sandbi. It's a long story, but basically 83 00:04:49,120 --> 00:04:51,240 Speaker 1: I've been in Australia almost a month longer than I 84 00:04:51,279 --> 00:04:54,599 Speaker 1: should have been because of strikes. Oh yeah, so all 85 00:04:54,680 --> 00:04:58,599 Speaker 1: right out of money. But my parents somehow, I guess 86 00:04:58,640 --> 00:05:01,240 Speaker 1: they were just waiting around at the airport um when 87 00:05:01,520 --> 00:05:04,120 Speaker 1: the flight started again. And so I landed at four 88 00:05:04,160 --> 00:05:07,080 Speaker 1: am in Atlanta and they were there, and I tried 89 00:05:07,160 --> 00:05:10,159 Speaker 1: and relieve I was just got finally made home and 90 00:05:10,279 --> 00:05:12,880 Speaker 1: we went to I Hop and I was just crying 91 00:05:12,960 --> 00:05:16,880 Speaker 1: as the sun rose and I was putting blueberries syrup 92 00:05:16,920 --> 00:05:25,840 Speaker 1: on my pancaches, like, oh my god. Odd yeah, and 93 00:05:25,920 --> 00:05:30,159 Speaker 1: my one of my nicknames is Flapjack. I'm not sure why. Yeah, 94 00:05:31,120 --> 00:05:34,640 Speaker 1: and uh yeah, this is sort of timely, oddly enough 95 00:05:35,160 --> 00:05:38,960 Speaker 1: because when Lent begins, Marty gra Um, which as we 96 00:05:39,000 --> 00:05:43,400 Speaker 1: record this is tomorrow, Um, several British Commonwealth countries celebrate 97 00:05:43,520 --> 00:05:48,200 Speaker 1: Shrove Tuesday slash Pancake Day. It's a way to basically 98 00:05:48,560 --> 00:05:50,640 Speaker 1: a bunch of carbs and then use up things like 99 00:05:50,720 --> 00:05:52,760 Speaker 1: dairy and eggs or that's used to be kind of 100 00:05:52,800 --> 00:05:55,520 Speaker 1: the impetus for it, right, sure, sure things that you're 101 00:05:55,560 --> 00:05:58,919 Speaker 1: not supposed to consume during lent exactly use them all 102 00:05:59,040 --> 00:06:02,240 Speaker 1: up the day. But for yes, yeah, it's also white 103 00:06:02,240 --> 00:06:05,160 Speaker 1: donuts have been a thing, right. We've talked about that 104 00:06:05,240 --> 00:06:10,400 Speaker 1: in our Oh Gosh in our jelly donut episode and 105 00:06:10,480 --> 00:06:14,279 Speaker 1: also in the Marty grap episode from New Orleans. We've 106 00:06:14,320 --> 00:06:18,760 Speaker 1: mentioned it before, but now we should get to our question. Yes, 107 00:06:18,839 --> 00:06:26,840 Speaker 1: all right, pancakes what are they? Well, a pancake is 108 00:06:26,880 --> 00:06:31,919 Speaker 1: a fluffy, slightly sweet sort of cake made in a pan, 109 00:06:33,080 --> 00:06:35,919 Speaker 1: there you go, but not like a cake pan, like 110 00:06:35,960 --> 00:06:39,039 Speaker 1: a like a stovetop pan, or or a grittle. A 111 00:06:39,080 --> 00:06:42,600 Speaker 1: pancake is a not an oven cake. Okay, not an 112 00:06:42,600 --> 00:06:46,720 Speaker 1: oven cake. Yeah. A pancake is a flat but puffed 113 00:06:46,800 --> 00:06:49,359 Speaker 1: up sort of cake that is so quick rising that 114 00:06:49,400 --> 00:06:52,120 Speaker 1: it can be cooked without the time and the all 115 00:06:52,320 --> 00:06:56,000 Speaker 1: enveloping heat involved when you put something in the oven. Um. 116 00:06:56,040 --> 00:06:58,240 Speaker 1: It's also browned on both the top and bottom, unlike 117 00:06:58,279 --> 00:07:01,240 Speaker 1: oven cakes, which are typically only exposed to the heat 118 00:07:01,279 --> 00:07:04,080 Speaker 1: of a cooking surface on one side. And you achieve 119 00:07:04,120 --> 00:07:07,280 Speaker 1: this in pancakes by flipping the cakes some halfway through cooking. 120 00:07:08,080 --> 00:07:12,160 Speaker 1: Two more or less success, mostly failure on my part, 121 00:07:12,520 --> 00:07:14,800 Speaker 1: gets on the side, you know, and then it kind 122 00:07:14,840 --> 00:07:21,600 Speaker 1: of sound and you have all this remaining batter. I 123 00:07:21,640 --> 00:07:25,160 Speaker 1: need to get your spatul Okay, Okay, first thing, okay, 124 00:07:25,640 --> 00:07:29,720 Speaker 1: because pancakes are some really interesting chemistry and physics at work, 125 00:07:29,840 --> 00:07:32,800 Speaker 1: and if you understand those a little bit better, then 126 00:07:32,920 --> 00:07:35,440 Speaker 1: you might have better success with this whole pancake thing, 127 00:07:35,760 --> 00:07:40,800 Speaker 1: all right, Okay, So for contrast, like like when when 128 00:07:40,840 --> 00:07:43,480 Speaker 1: you make an oven cake, you've got all kinds of 129 00:07:43,480 --> 00:07:48,160 Speaker 1: processes at work to create and fix bubbles in the batter, 130 00:07:48,320 --> 00:07:53,640 Speaker 1: so you can really create a dense but airy sponge. Okay, 131 00:07:53,680 --> 00:07:56,080 Speaker 1: But when you're making a pancake, you gotta do it 132 00:07:56,120 --> 00:08:00,280 Speaker 1: quick and dirty, right, So basic pancake recipe here. Uh. 133 00:08:00,480 --> 00:08:03,840 Speaker 1: You mix your dry stuff, your flour plus leveners, plus 134 00:08:03,840 --> 00:08:07,280 Speaker 1: seasonings like salt and sugar, um, and separately mix your 135 00:08:07,280 --> 00:08:12,320 Speaker 1: wet stuff milk, eggs, melted butter and maybe seasonings. And 136 00:08:12,360 --> 00:08:15,320 Speaker 1: then you combine the dry and wet with a minimum 137 00:08:15,360 --> 00:08:20,920 Speaker 1: of stirring minimum just just to incorporate h huh yeah yeah. Um. 138 00:08:20,960 --> 00:08:23,680 Speaker 1: You let the resulting batter rest and rise about half 139 00:08:23,680 --> 00:08:26,560 Speaker 1: an hour, and then ladle it into a hot pan. 140 00:08:27,320 --> 00:08:30,960 Speaker 1: Bubbles will form up big and firm within a few minutes. 141 00:08:31,360 --> 00:08:34,240 Speaker 1: And uh and and once they're kind of set, you 142 00:08:34,280 --> 00:08:36,480 Speaker 1: flip the cakes and uh and cook the second side 143 00:08:36,520 --> 00:08:43,400 Speaker 1: until golden brown. Okay, okay, So so you're looking at 144 00:08:43,400 --> 00:08:47,760 Speaker 1: me like I do all of this and I fail. Well, 145 00:08:49,320 --> 00:08:53,800 Speaker 1: I've not had success ever, so okay, all right, Um, well, 146 00:08:53,840 --> 00:08:56,280 Speaker 1: perhaps let's let's talk a little bit about how those 147 00:08:56,280 --> 00:09:00,560 Speaker 1: bubbles occur. Okay. To allow those bubbles to form quickly, 148 00:09:01,160 --> 00:09:05,320 Speaker 1: you are starting with a looser that is, a wetter batter, 149 00:09:06,000 --> 00:09:09,160 Speaker 1: more of your wet ingredients than dry ingredients. That's about 150 00:09:09,160 --> 00:09:12,160 Speaker 1: a cup of milk product and one egg per cup 151 00:09:12,440 --> 00:09:16,280 Speaker 1: of flour product. And you add one or two types 152 00:09:16,320 --> 00:09:19,240 Speaker 1: of chemical leavening agent to your dry ingredients. Things that 153 00:09:19,280 --> 00:09:22,800 Speaker 1: will create air bubbles when they first interact with wet ingredients. Um. 154 00:09:22,800 --> 00:09:26,440 Speaker 1: That's your baking soda mostly. And things will create even 155 00:09:26,440 --> 00:09:28,720 Speaker 1: more air bubbles when they heat in the pan, and 156 00:09:28,760 --> 00:09:33,480 Speaker 1: that's your baking powder mostly. Um. And those leavening agents 157 00:09:33,520 --> 00:09:36,560 Speaker 1: are why you don't want to over stir, because since 158 00:09:36,600 --> 00:09:39,720 Speaker 1: those leveners are your primary sources of lift, and there 159 00:09:39,720 --> 00:09:42,719 Speaker 1: are a one shot deal, uh if you destroy the 160 00:09:42,760 --> 00:09:44,800 Speaker 1: bubbles that they make by stirring them up too much, 161 00:09:44,800 --> 00:09:46,880 Speaker 1: they're not coming back and you'll wind up with these 162 00:09:46,920 --> 00:09:50,960 Speaker 1: like flat, dense, sort of soggy pancakes. Yeah, not what 163 00:09:51,040 --> 00:09:55,680 Speaker 1: you want. Um. In oven cake recipes, you can whip 164 00:09:55,760 --> 00:09:58,760 Speaker 1: air into eggs or into sugar and butter um and 165 00:09:58,760 --> 00:10:01,520 Speaker 1: then use that to help create lift. But you don't 166 00:10:01,520 --> 00:10:06,160 Speaker 1: have time for that in pancakes right now. Yeah. Um. So, 167 00:10:06,240 --> 00:10:08,600 Speaker 1: like the proteins and the eggs will help solidify the 168 00:10:08,640 --> 00:10:11,920 Speaker 1: leavener's bubbles along with proteins and the flour, but that's 169 00:10:11,960 --> 00:10:13,960 Speaker 1: about it. And the sugar and butter are just there 170 00:10:14,000 --> 00:10:19,800 Speaker 1: too to help keep the cakes tender. Okay. And the flipping. Oh, 171 00:10:21,160 --> 00:10:23,680 Speaker 1: all you need is a good big flat spatula and 172 00:10:23,720 --> 00:10:26,360 Speaker 1: you just get it, get it under the very center 173 00:10:26,400 --> 00:10:29,400 Speaker 1: of the pancake, and just in a smooth motion you 174 00:10:29,480 --> 00:10:33,080 Speaker 1: just boop. You don't, you don't, You don't really mess 175 00:10:33,120 --> 00:10:35,559 Speaker 1: with the side of the pan that hard. You just 176 00:10:35,679 --> 00:10:38,800 Speaker 1: get it right under the center and just boop it. Well, 177 00:10:38,840 --> 00:10:41,640 Speaker 1: that could be the problem. I'm not very smooth. I'm 178 00:10:41,679 --> 00:10:46,320 Speaker 1: not frequently described that way. I might have understated how 179 00:10:46,360 --> 00:10:50,559 Speaker 1: bad I am. People have given me those things. That's 180 00:10:50,559 --> 00:10:53,320 Speaker 1: so that I can control the amount of that that 181 00:10:53,440 --> 00:10:56,240 Speaker 1: that that is another important factor. You can't pour in 182 00:10:56,360 --> 00:10:59,400 Speaker 1: too much batter. It's probably less badder than you expect, 183 00:11:00,200 --> 00:11:02,439 Speaker 1: is it definitely is? So I have those and then 184 00:11:02,480 --> 00:11:07,360 Speaker 1: I have a specific someone gave me again, a pancake flipper. 185 00:11:07,440 --> 00:11:12,920 Speaker 1: It's as Bachelor designed four pancakes. Um, I have. I like, 186 00:11:13,000 --> 00:11:14,240 Speaker 1: I don't know if this is a thing, but I 187 00:11:14,240 --> 00:11:17,400 Speaker 1: always thought I was taught that the pancakes get kind 188 00:11:17,400 --> 00:11:21,160 Speaker 1: of crispy on the outside. Not crispy, but there's like 189 00:11:21,400 --> 00:11:24,440 Speaker 1: gets it gets a little bit bround, yeah, but almost 190 00:11:24,920 --> 00:11:28,079 Speaker 1: like lacy. Yeah, and the texture changes and then some 191 00:11:28,120 --> 00:11:31,240 Speaker 1: bubbles start appearing and then I flip it. But I 192 00:11:31,280 --> 00:11:34,679 Speaker 1: feel like it just it might work for the first match. 193 00:11:34,720 --> 00:11:37,560 Speaker 1: But that ah see. The heat in the pan is 194 00:11:37,600 --> 00:11:42,200 Speaker 1: also important. I suspected something with the heat. Yeah, there's 195 00:11:42,240 --> 00:11:45,080 Speaker 1: probably multiple things. I also, I think I've said this 196 00:11:45,160 --> 00:11:48,920 Speaker 1: on the show before. I did not know that baking 197 00:11:49,000 --> 00:11:52,959 Speaker 1: soda baking powder or two different things. Yeah. This is 198 00:11:53,000 --> 00:11:56,000 Speaker 1: a very important distinction that we will get into in 199 00:11:56,120 --> 00:12:00,199 Speaker 1: detail later on. Um, but that could be your problem. 200 00:12:00,240 --> 00:12:02,840 Speaker 1: I was. I had just started this job twenty eleven 201 00:12:02,840 --> 00:12:05,320 Speaker 1: when I found that out, and I thought like it 202 00:12:05,400 --> 00:12:10,040 Speaker 1: was just they were marketing issues. Yeah. Yeah, anyway, they 203 00:12:10,080 --> 00:12:12,439 Speaker 1: are multiple areas that could be falling down in this 204 00:12:12,480 --> 00:12:15,840 Speaker 1: pancake business. Yeah, I'd really have to observe what you're doing. 205 00:12:16,080 --> 00:12:20,560 Speaker 1: I love that you come with like goggles and a lab. Yeah, 206 00:12:20,920 --> 00:12:24,920 Speaker 1: and I just hear you back there like I see 207 00:12:28,000 --> 00:12:31,040 Speaker 1: maybe one day. Yeah that sounds that sounds like I'm 208 00:12:31,080 --> 00:12:33,520 Speaker 1: not going to say fun time, but certainly a time 209 00:12:33,960 --> 00:12:36,480 Speaker 1: and be educational. And if we got pancakes out of 210 00:12:36,480 --> 00:12:39,880 Speaker 1: it in the end, well they probably wouldn't be good, 211 00:12:40,160 --> 00:12:44,240 Speaker 1: but that's part of the problem eventually. Right, it is 212 00:12:44,280 --> 00:12:47,559 Speaker 1: a process we you know, we experiment, we self correct, 213 00:12:47,920 --> 00:12:52,280 Speaker 1: and then create delicious, tender, fluffy pancakes. I mean that 214 00:12:52,360 --> 00:12:54,880 Speaker 1: sounds good. My whole life has been leading up to this. 215 00:12:56,960 --> 00:12:59,920 Speaker 1: You're putting a lot of emphasis on this. Um, let's 216 00:13:00,800 --> 00:13:07,120 Speaker 1: let's move on perhaps to the to the nutrition. Okay, yeah, 217 00:13:07,360 --> 00:13:10,280 Speaker 1: let's talk about the nutrition. Oh gosh, let's not. Let's 218 00:13:10,280 --> 00:13:12,840 Speaker 1: it's it's a cake. It's a I mean, it's a 219 00:13:12,880 --> 00:13:17,560 Speaker 1: low sugar yeah, prior to the syrup, prior to any 220 00:13:17,559 --> 00:13:20,880 Speaker 1: syrup and toppings that you put in, right, And I mean, yeah, 221 00:13:20,920 --> 00:13:24,480 Speaker 1: that's the thing is there's so many types of pancakes 222 00:13:24,520 --> 00:13:27,520 Speaker 1: in the American tradition. If anyone is listening from elsewhere 223 00:13:27,520 --> 00:13:30,040 Speaker 1: and it's never had this type of dish served to them, um, 224 00:13:30,280 --> 00:13:33,280 Speaker 1: pancakes are usually served several like like I don't know. 225 00:13:33,320 --> 00:13:34,920 Speaker 1: They can be anywhere from like the size of your 226 00:13:34,960 --> 00:13:38,240 Speaker 1: palm to like the size of a salad plate and 227 00:13:38,920 --> 00:13:42,680 Speaker 1: or bigger. I've seen wild things wild y'all um, And 228 00:13:42,800 --> 00:13:44,880 Speaker 1: usually serve them in a stack of like at least 229 00:13:45,040 --> 00:13:48,440 Speaker 1: two or three, like sometimes more if you're real fancy 230 00:13:48,520 --> 00:13:51,800 Speaker 1: or they're real small, with pats of butter in between them, 231 00:13:51,960 --> 00:13:57,520 Speaker 1: and then you pour maple syrup down over top of them. Yeah, yeah, 232 00:13:57,800 --> 00:14:00,360 Speaker 1: it's a it's a pretty sweet that I forgot to mention. 233 00:14:00,440 --> 00:14:03,760 Speaker 1: My favorite pancakes in Atlanta are from Rhea's Bluebird. Oh oh, 234 00:14:03,920 --> 00:14:06,640 Speaker 1: they make lovely ones, but they are just they're huge. 235 00:14:06,679 --> 00:14:09,160 Speaker 1: They're the size of a dinner plate, and a large 236 00:14:09,240 --> 00:14:12,199 Speaker 1: dinner plate at that. If you ever have the opportunity 237 00:14:12,200 --> 00:14:16,040 Speaker 1: to get them with the caramelized bananas, it's amazing. Oh yeah, man, 238 00:14:16,080 --> 00:14:18,600 Speaker 1: all all kinds of toppings can be involved. Usually it's 239 00:14:18,640 --> 00:14:22,360 Speaker 1: a warm fruit compoach sort of situation. But I don't know, 240 00:14:22,400 --> 00:14:26,400 Speaker 1: like chocolate syrups, whipped cream. Oh yeah, pretty much anything 241 00:14:26,440 --> 00:14:28,760 Speaker 1: you can imagine. I know one place that we've been 242 00:14:28,800 --> 00:14:32,520 Speaker 1: to in Disney World just has like chocolate chips, Eminem's, 243 00:14:32,600 --> 00:14:36,040 Speaker 1: RUC's feet, like all kinds of fillings in there. Uh. 244 00:14:36,120 --> 00:14:39,520 Speaker 1: And I have made a Dutch baby before. A Dutch 245 00:14:39,520 --> 00:14:43,280 Speaker 1: baby is a separate type of pagad pancake, right, but 246 00:14:43,400 --> 00:14:46,120 Speaker 1: it's it's also like really huge and I love how 247 00:14:46,160 --> 00:14:52,160 Speaker 1: it just I had success with that. Oh really, that's 248 00:14:52,200 --> 00:14:55,360 Speaker 1: so much harder. It doesn't make sense. Lore and it's 249 00:14:55,400 --> 00:14:59,520 Speaker 1: a conspiracy. Oh and that guy of segues into the 250 00:14:59,560 --> 00:15:01,400 Speaker 1: next thing want to talk about, which is in our 251 00:15:01,480 --> 00:15:06,960 Speaker 1: numbers section. Yes, okay, So the Annals of Improbable Research 252 00:15:08,000 --> 00:15:12,080 Speaker 1: found that Kansas was, in fact flatter than a pancake. 253 00:15:13,800 --> 00:15:17,480 Speaker 1: It is a super goofy article. They got so into 254 00:15:17,520 --> 00:15:20,440 Speaker 1: the weeds. I love it. There's like charts and graphs 255 00:15:20,480 --> 00:15:24,840 Speaker 1: and formulas. Delightful. It really really really is. Look it up, 256 00:15:25,160 --> 00:15:27,680 Speaker 1: very highly recommended. There's a decent amount of pancake science 257 00:15:27,680 --> 00:15:31,200 Speaker 1: out there. There really is. There really is. On a 258 00:15:31,200 --> 00:15:34,440 Speaker 1: Pancake Day show Tuesday in Britain, over fifty two million 259 00:15:34,480 --> 00:15:37,400 Speaker 1: eggs are used, which is over twenty million more than 260 00:15:37,560 --> 00:15:42,160 Speaker 1: is the norm. Yeah, oh I love this too. Pancake races, yes, 261 00:15:42,240 --> 00:15:46,440 Speaker 1: these are part of the celebration. Essentially races where people 262 00:15:46,520 --> 00:15:51,000 Speaker 1: flip pancakes in a pan as they race, and there 263 00:15:51,000 --> 00:15:56,160 Speaker 1: are points for hyps speed number. But I can't flip 264 00:15:56,200 --> 00:16:01,680 Speaker 1: one at home. Amone so top and they're racing, very 265 00:16:01,760 --> 00:16:04,400 Speaker 1: very impressive to me. It's it's like a it's like 266 00:16:04,440 --> 00:16:07,240 Speaker 1: a skateboard trick, but but in a pan. Yeah, it's 267 00:16:07,240 --> 00:16:10,560 Speaker 1: it's just a very specific motion. I I was really 268 00:16:10,560 --> 00:16:13,880 Speaker 1: impressed and people, well I gets. Well, let's talk about 269 00:16:13,880 --> 00:16:15,800 Speaker 1: some world records, because there are a lot when it 270 00:16:15,840 --> 00:16:19,720 Speaker 1: comes to pancakes. The largest pancake three tons or six 271 00:16:19,720 --> 00:16:24,920 Speaker 1: thousand six pounds. Yeah, most flips of a pancake in 272 00:16:24,920 --> 00:16:29,000 Speaker 1: a minute one and forty flips, Oh my gosh. Yeah, 273 00:16:29,040 --> 00:16:33,640 Speaker 1: a record made by Australian chef Brad Jolly. Highest pancake 274 00:16:33,720 --> 00:16:36,600 Speaker 1: toss of nine point four seven ms are about one 275 00:16:37,160 --> 00:16:42,120 Speaker 1: in thirty one feet, completed by Dominic Cuscrea. And my 276 00:16:42,160 --> 00:16:49,960 Speaker 1: personal favorite, okay, fastest marathon completed while continuously flipping a 277 00:16:50,120 --> 00:16:54,360 Speaker 1: pancake Mike Cuscrea is time of three hours and two 278 00:16:54,360 --> 00:16:59,720 Speaker 1: minutes and twenty seven seconds. That's better a time that 279 00:17:00,040 --> 00:17:04,880 Speaker 1: I got, and I wasn't flipping pancakes, of course, that's 280 00:17:04,880 --> 00:17:08,359 Speaker 1: a record that exists. Oh wow, twenty six point what 281 00:17:08,560 --> 00:17:14,320 Speaker 1: miles flipping it? That's a lot in your arm. I'm 282 00:17:14,359 --> 00:17:17,159 Speaker 1: assuming he was flipping signs or something. Oh you have 283 00:17:17,280 --> 00:17:19,520 Speaker 1: to be, because I was about to say before, like 284 00:17:19,600 --> 00:17:22,679 Speaker 1: that's also like a like a tiring gesture. You have 285 00:17:22,720 --> 00:17:29,040 Speaker 1: to have pretty good arm strength for that. Humanity very 286 00:17:29,080 --> 00:17:36,240 Speaker 1: impressive in certain areas, in in very particular areas, specific records. 287 00:17:37,200 --> 00:17:44,280 Speaker 1: Um yeah, yeah. So people do love their pancakes, they do, um, 288 00:17:44,359 --> 00:17:47,480 Speaker 1: and they have loved them for a minute, and we 289 00:17:47,520 --> 00:17:49,879 Speaker 1: will get into some of that history. But first we're 290 00:17:49,920 --> 00:17:51,480 Speaker 1: going to get into a quick break for a word 291 00:17:51,520 --> 00:18:03,239 Speaker 1: from our sponsor, and we're back. Thank you sponsored, Yes, 292 00:18:03,320 --> 00:18:07,320 Speaker 1: thank you. So. Basic precursors of pancakes, a mixture of 293 00:18:07,400 --> 00:18:10,720 Speaker 1: ground grains mixed with a protein heavy binder than cooked, 294 00:18:10,720 --> 00:18:15,280 Speaker 1: have been around for a long time. Even our prehistoric ancestors, 295 00:18:15,320 --> 00:18:19,280 Speaker 1: like over thirty years ago, made some version of pancakes 296 00:18:19,280 --> 00:18:22,080 Speaker 1: combining a ground flower of ferns and cattails, most likely 297 00:18:22,119 --> 00:18:25,800 Speaker 1: mixed with water and baked on hot rocks. This was 298 00:18:25,800 --> 00:18:30,520 Speaker 1: probably closer to something like hardtack, but the foundations were there. Yeah, yeah, yeah, 299 00:18:30,560 --> 00:18:33,960 Speaker 1: And I mean the pancake definitely predates the Ovan cake 300 00:18:34,080 --> 00:18:37,879 Speaker 1: because ovens, even just burying something in the ground to 301 00:18:37,960 --> 00:18:41,200 Speaker 1: bake it, are a little bit more complicated, yeah, than 302 00:18:41,280 --> 00:18:45,639 Speaker 1: just having a rock and beating it up putting your 303 00:18:45,640 --> 00:18:51,760 Speaker 1: pancakes on. Yeah, it's very clever. Let's talk about Yeah. 304 00:18:52,400 --> 00:18:56,640 Speaker 1: The mag he may have eaten an early form of 305 00:18:56,680 --> 00:18:59,600 Speaker 1: the pancake as one of his last meals, as evidenced 306 00:18:59,600 --> 00:19:03,359 Speaker 1: by the mains in his stomach. Apicius wrote about a 307 00:19:03,359 --> 00:19:06,439 Speaker 1: combo of water, milk, eggs, and flour fried than finished 308 00:19:06,440 --> 00:19:08,879 Speaker 1: with pepper and honey, which seems to be how these 309 00:19:08,920 --> 00:19:13,040 Speaker 1: early versions of pancakes were primarily enjoyed in ancient Greece 310 00:19:13,160 --> 00:19:17,199 Speaker 1: and Rome. As we move into Elizabethian times, records indicate 311 00:19:17,240 --> 00:19:23,760 Speaker 1: folks added things like spices, apples, rose, water, and sherry. Oh. 312 00:19:24,119 --> 00:19:27,840 Speaker 1: No reason not to put alcohol in a cake, I suppose, So, 313 00:19:28,040 --> 00:19:30,280 Speaker 1: I mean, it depends on the amount of alcohol. So 314 00:19:30,320 --> 00:19:32,400 Speaker 1: I was like, I think that might mess up my pancakes, 315 00:19:32,440 --> 00:19:38,000 Speaker 1: probably even more, but maybe be more fun. Um. Most 316 00:19:38,040 --> 00:19:40,760 Speaker 1: of the alcohol is probably going to cook off. Well yeah, 317 00:19:40,840 --> 00:19:43,520 Speaker 1: but you know, sit for the chef or whatever. Drink 318 00:19:43,560 --> 00:19:47,600 Speaker 1: responsibly everybody. Early versions of pancakes, more in our understanding 319 00:19:47,640 --> 00:19:50,159 Speaker 1: of them, date back to the fifteenth century, and they 320 00:19:50,160 --> 00:19:53,879 Speaker 1: were made circular to symbolize the sun, meant to summon 321 00:19:54,040 --> 00:19:57,040 Speaker 1: feelings of spring and the warmth that came with it. 322 00:19:57,920 --> 00:20:01,960 Speaker 1: Now for sure of Tuesday that possibly originated with Slavic 323 00:20:02,000 --> 00:20:06,719 Speaker 1: pagan festivals, meant to ward off demons of cold and darkness. 324 00:20:07,040 --> 00:20:09,720 Speaker 1: The four pillars of Christianity were represented by the four 325 00:20:09,880 --> 00:20:14,160 Speaker 1: ingredients in proto pancakes, milk symbolizing purity, eggs as creation, 326 00:20:14,359 --> 00:20:19,240 Speaker 1: flour as the foundation, and salts as wholesomeness. It was quick, easy, 327 00:20:19,400 --> 00:20:22,000 Speaker 1: and it used up those eggs and milk before Lent. 328 00:20:22,320 --> 00:20:28,720 Speaker 1: As we said earlier, Yes, the races, the pancake races 329 00:20:29,200 --> 00:20:35,280 Speaker 1: allegedly have been going on since fourteen Yes, first comprised 330 00:20:35,280 --> 00:20:39,000 Speaker 1: of all female competitors, and there are multiple legends about 331 00:20:39,240 --> 00:20:42,040 Speaker 1: how and why it's got started, but the one people 332 00:20:42,040 --> 00:20:44,800 Speaker 1: tell the most is that it originated in a town 333 00:20:45,040 --> 00:20:49,320 Speaker 1: called Only in England, when a woman was making pancakes 334 00:20:49,320 --> 00:20:50,880 Speaker 1: and realized she was going to be late for mass, 335 00:20:50,920 --> 00:20:55,240 Speaker 1: so she rushed from her house, pan in hand, flipping 336 00:20:55,280 --> 00:20:58,360 Speaker 1: the pancake. Um. Now people like to say it's sort 337 00:20:58,359 --> 00:21:02,160 Speaker 1: of a funny representation of hurrying to church to confess 338 00:21:02,240 --> 00:21:07,320 Speaker 1: your sins. Yes, and speaking of the word strove derived 339 00:21:07,320 --> 00:21:11,320 Speaker 1: from the Old English word shrive meaning confess all sense. 340 00:21:11,840 --> 00:21:18,080 Speaker 1: So yes, that makes sense. The first British pancake recipe 341 00:21:18,119 --> 00:21:21,360 Speaker 1: popped up in but it wasn't until the sixteen hundreds 342 00:21:21,359 --> 00:21:25,880 Speaker 1: that recipes became more widespread, after they'd become more accepted 343 00:21:26,320 --> 00:21:29,960 Speaker 1: by the upper class. These recipes often called for wine 344 00:21:30,000 --> 00:21:32,120 Speaker 1: or brandy as the liquid in the batter. It wasn't 345 00:21:32,200 --> 00:21:35,560 Speaker 1: until the seventeen hundreds that milk and possibly cream became 346 00:21:35,720 --> 00:21:40,840 Speaker 1: more than norm and then in sixteen eleven, flat as 347 00:21:40,880 --> 00:21:44,560 Speaker 1: a pancake enters the discordse yes, but flat as a 348 00:21:44,560 --> 00:21:49,080 Speaker 1: flounder was much more common, yes, and this was primarily 349 00:21:49,160 --> 00:21:58,280 Speaker 1: used to describe women. I m heavy sigh. However, I 350 00:21:58,280 --> 00:22:01,320 Speaker 1: guess it makes sense that at a certain time and 351 00:22:01,440 --> 00:22:05,880 Speaker 1: place the whole flounder would have been a more recognizable 352 00:22:06,160 --> 00:22:10,159 Speaker 1: object than a pancake, which involves some kind of milled 353 00:22:10,160 --> 00:22:12,919 Speaker 1: grain which is kind of pricey, especially if it's like 354 00:22:13,000 --> 00:22:16,439 Speaker 1: nice enough to like get a nice delicate pancake out of, 355 00:22:16,920 --> 00:22:20,480 Speaker 1: and sugar certainly was pricey. So yeah, and I just 356 00:22:20,520 --> 00:22:23,440 Speaker 1: feel like when I think of pancakes, I don't think 357 00:22:23,480 --> 00:22:26,639 Speaker 1: of flat first. It's one of the first few things. 358 00:22:26,800 --> 00:22:31,119 Speaker 1: But flounder, I'm like flat. I tried, and I almost 359 00:22:31,119 --> 00:22:34,360 Speaker 1: caught one that one time, and it got away too 360 00:22:34,359 --> 00:22:37,320 Speaker 1: flat for you. His name is Dr Evil, and I 361 00:22:37,359 --> 00:22:40,960 Speaker 1: think he still haunts the Gulf of Mexico telling his 362 00:22:41,040 --> 00:22:47,119 Speaker 1: flounder friends how he escaped. Anyway, I'm not bitter about 363 00:22:47,200 --> 00:22:50,520 Speaker 1: that at all. We can all tell, yeah, that much 364 00:22:50,560 --> 00:22:54,480 Speaker 1: is obvious. Yes, Anyway, back to the pancake. In the 365 00:22:54,520 --> 00:22:58,520 Speaker 1: early days of the New World in North America, Columist 366 00:22:58,640 --> 00:23:02,080 Speaker 1: called these things why Jack's hot cakes and Johnny Cakes. 367 00:23:02,480 --> 00:23:05,560 Speaker 1: They were typically made with corn meal and buck wheat. 368 00:23:05,760 --> 00:23:10,919 Speaker 1: In Amelia Simmons book American Cookery had two recipes for 369 00:23:11,320 --> 00:23:14,960 Speaker 1: these early pancakes. There. As we said before, this is 370 00:23:15,040 --> 00:23:17,320 Speaker 1: largely considered the first cookbook in the United States, so 371 00:23:17,680 --> 00:23:21,080 Speaker 1: first in the within the first wave, people were kind 372 00:23:21,080 --> 00:23:25,000 Speaker 1: of eating them. Um. Thomas Jefferson adored them, though he 373 00:23:25,040 --> 00:23:28,720 Speaker 1: may have been eating something closer to crepes. Um. Thicker 374 00:23:28,720 --> 00:23:31,320 Speaker 1: and fluffier pancakes were being called grittled cakes at the time, 375 00:23:31,320 --> 00:23:36,240 Speaker 1: and he did not use that word. Mystery's history. But 376 00:23:36,400 --> 00:23:41,320 Speaker 1: here's something I was wondering, why our pancakes breakfast food? 377 00:23:41,960 --> 00:23:46,080 Speaker 1: It is there a reason they go well, bacon? Why 378 00:23:46,200 --> 00:23:48,520 Speaker 1: is bacon and breakfast food? Oh, that's a that's an 379 00:23:48,600 --> 00:23:51,520 Speaker 1: Edward Burnet's answer, and that's a different episode. It is 380 00:23:51,560 --> 00:23:54,520 Speaker 1: which we have done, and you should go listen to. Okay, 381 00:23:54,560 --> 00:23:58,479 Speaker 1: this one is more about convenience. Um. Prior to the 382 00:23:58,480 --> 00:24:01,879 Speaker 1: American Revolution, pancake for viewed as in any time food, 383 00:24:02,240 --> 00:24:06,879 Speaker 1: often served at dinner. However, these pancakes at the time 384 00:24:06,920 --> 00:24:09,399 Speaker 1: they were much thinner than what we're used to these days, 385 00:24:09,400 --> 00:24:12,720 Speaker 1: closer to something like a crape. During the seventeen eighties, 386 00:24:12,760 --> 00:24:16,600 Speaker 1: American cooks began adding pearl ash to their pancake batter 387 00:24:16,680 --> 00:24:20,120 Speaker 1: to serve as a chemical leavener, transforming this thinner pancake 388 00:24:20,320 --> 00:24:23,560 Speaker 1: into the thicker, fluffier variety that we are more familiar 389 00:24:23,600 --> 00:24:27,040 Speaker 1: with today, which didn't translate well to dinner for a 390 00:24:27,040 --> 00:24:30,439 Speaker 1: lot of people. Some didn't like the chemical after taste 391 00:24:30,520 --> 00:24:32,320 Speaker 1: of the pearl ash, and they thought it clashed with 392 00:24:32,600 --> 00:24:36,680 Speaker 1: all other foods um. Since cooks had all day to 393 00:24:36,720 --> 00:24:39,920 Speaker 1: prepare for the later afternoon meals, they would avoid making 394 00:24:39,960 --> 00:24:43,520 Speaker 1: something that would be more convenient but came with an 395 00:24:43,520 --> 00:24:45,359 Speaker 1: after taste you didn't want because you had the time. 396 00:24:45,560 --> 00:24:48,480 Speaker 1: Yeah sure, yeah, yeah, Why why make a convenience food 397 00:24:48,480 --> 00:24:51,879 Speaker 1: when you can make a yeah, convenience food with an 398 00:24:51,960 --> 00:24:55,560 Speaker 1: after taste I just don't like. Also, pancakes were easier 399 00:24:55,560 --> 00:24:57,680 Speaker 1: and faster in a lot of cases than making something 400 00:24:57,720 --> 00:25:01,720 Speaker 1: like a morning bread and essentially filled the same purpose. 401 00:25:02,640 --> 00:25:06,400 Speaker 1: According to Slate, some people still taste a soapy after 402 00:25:06,440 --> 00:25:09,600 Speaker 1: taste and products leavened chemically. It depends on the leavener 403 00:25:09,800 --> 00:25:11,840 Speaker 1: and the amount you add and the heat that you 404 00:25:11,880 --> 00:25:14,440 Speaker 1: subject it to. But for sure it is best to 405 00:25:14,560 --> 00:25:16,879 Speaker 1: use the right levener for your purposes and the right 406 00:25:16,920 --> 00:25:21,440 Speaker 1: amount for your desired use. And now let us have 407 00:25:21,880 --> 00:25:27,800 Speaker 1: a quick sidebar about leveners. Let's yeah. So, pearl ash, 408 00:25:27,960 --> 00:25:30,679 Speaker 1: or potash as it is sometimes called. This is a 409 00:25:30,680 --> 00:25:35,600 Speaker 1: substance made with ashes like wood fire ashes a k a. 410 00:25:35,960 --> 00:25:38,359 Speaker 1: With lie, because when you soak the ashes of a 411 00:25:38,400 --> 00:25:42,800 Speaker 1: wood fire in water, that water will be lie infused, 412 00:25:42,960 --> 00:25:46,679 Speaker 1: and if you mix that line fused water with an 413 00:25:46,720 --> 00:25:49,720 Speaker 1: acid like a like a buttermilk or citrus juice. It 414 00:25:49,720 --> 00:25:55,600 Speaker 1: will produce bubbles of carbon dioxide which provide lift. Yes um, 415 00:25:55,720 --> 00:25:59,199 Speaker 1: And this was sort of the poor baker's solution to 416 00:25:59,320 --> 00:26:04,040 Speaker 1: the previous expensive leavener called heart's horn um also sometimes 417 00:26:04,040 --> 00:26:09,000 Speaker 1: called baker's ammonia, now sold as ammonium carbonate UM, which 418 00:26:09,040 --> 00:26:13,920 Speaker 1: when heated will produce ammonia and carbon dioxide gases. But 419 00:26:14,200 --> 00:26:18,080 Speaker 1: if you've ever smelled lie or ammonia, you know that 420 00:26:18,200 --> 00:26:22,800 Speaker 1: neither of these are ideal in your baked goods. No um, 421 00:26:22,840 --> 00:26:26,880 Speaker 1: and that ammonium carbonate is actually what they were using 422 00:26:26,920 --> 00:26:30,479 Speaker 1: in like Victorian smelling salts to like startle people awake. 423 00:26:31,080 --> 00:26:36,800 Speaker 1: Oh no, so not ideal, no no um. However, it 424 00:26:36,840 --> 00:26:39,919 Speaker 1: does demonstrate the two basic methods of chemical leavening, and 425 00:26:39,960 --> 00:26:44,240 Speaker 1: that's stuff plus acid equals bubbles or stuff plus heat 426 00:26:44,560 --> 00:26:49,600 Speaker 1: equals bubbles. Okay, alright. So so in the mid eight hundreds, 427 00:26:49,960 --> 00:26:54,520 Speaker 1: researchers worked out how to industrially produce a better stuff 428 00:26:54,600 --> 00:26:57,879 Speaker 1: plus acid levener what we now know as baking soda, 429 00:26:58,160 --> 00:27:01,880 Speaker 1: which is also known as sodia by carbonate. And this 430 00:27:02,040 --> 00:27:05,200 Speaker 1: was a revelation for bakers. It will add a little 431 00:27:05,200 --> 00:27:07,960 Speaker 1: bit of a salt flavor, but is otherwise a fairly 432 00:27:08,000 --> 00:27:11,720 Speaker 1: neutral tasting compound that, when combined with an acid will 433 00:27:11,760 --> 00:27:18,560 Speaker 1: produce carbon dioxide bubbles lift. Meanwhile, there was another stuff 434 00:27:18,600 --> 00:27:21,280 Speaker 1: plus heat leavener that was coming up in the world, 435 00:27:21,720 --> 00:27:26,280 Speaker 1: cream of tartar a k A. Potassium by tar trait um, 436 00:27:26,320 --> 00:27:29,760 Speaker 1: and combining that with the aforementioned baking soda gave us 437 00:27:29,800 --> 00:27:35,359 Speaker 1: the first double acting baking powder. Double acting is acid 438 00:27:35,400 --> 00:27:39,800 Speaker 1: plus stuff and heat plus stuff. Got it. Yeah, Yeah. However, 439 00:27:40,160 --> 00:27:42,920 Speaker 1: for a long time, cream of tartar was only industrially 440 00:27:42,960 --> 00:27:46,800 Speaker 1: produced as a byproduct of the wine industry. Right, so 441 00:27:46,840 --> 00:27:52,320 Speaker 1: it was pretty expensive, so looking for a cheaper alternative, 442 00:27:52,520 --> 00:27:56,840 Speaker 1: In eighteen fifty six, an American chemist created modern baking powder, 443 00:27:56,880 --> 00:28:01,720 Speaker 1: which substitutes the then cheaper stuff plus levener mono calcium 444 00:28:01,760 --> 00:28:06,600 Speaker 1: phosphate in for the expensive cream of tartar. Okay, okay, 445 00:28:06,640 --> 00:28:11,159 Speaker 1: all right, so so so yes, so you've got You've 446 00:28:11,200 --> 00:28:14,680 Speaker 1: got these two products, and most modern pancake recipes will 447 00:28:14,800 --> 00:28:17,239 Speaker 1: use a little bit of both plain baking soda and 448 00:28:17,280 --> 00:28:21,920 Speaker 1: also baking powder, which are different um and the presence 449 00:28:22,040 --> 00:28:26,160 Speaker 1: of both acid and heat Leveners in the mix. Is 450 00:28:26,320 --> 00:28:29,160 Speaker 1: why so many recipes call for buttermilk, which of course 451 00:28:29,240 --> 00:28:33,399 Speaker 1: is milk that has been soured with an acid. Acid 452 00:28:33,400 --> 00:28:36,679 Speaker 1: can work with stuff. Yeah, uh so yeah. Um. Without 453 00:28:36,720 --> 00:28:39,480 Speaker 1: all of the advancements in chemistry and industrial production that 454 00:28:39,520 --> 00:28:42,960 Speaker 1: we're happening during the Industrial Revolution, we might not have 455 00:28:43,000 --> 00:28:48,720 Speaker 1: pancakes as we know them. Science science. Yes, I will 456 00:28:48,760 --> 00:28:52,960 Speaker 1: say it was a game changer. I mean for obvious reasons. 457 00:28:53,360 --> 00:28:56,240 Speaker 1: When I learned that baking soda and baking powder or 458 00:28:56,360 --> 00:28:59,320 Speaker 1: not the same thing. And I remember looking at recipes 459 00:28:59,320 --> 00:29:04,320 Speaker 1: and it would have both separately. And I don't know. 460 00:29:05,480 --> 00:29:07,360 Speaker 1: The human brain is so interesting. I don't know why 461 00:29:07,480 --> 00:29:11,920 Speaker 1: in my head I assumed I was right in my understanding, 462 00:29:11,920 --> 00:29:17,720 Speaker 1: and all of these recipes encarntering yeah that we're incorrects. 463 00:29:18,160 --> 00:29:21,240 Speaker 1: I don't know. I what's that the the something done 464 00:29:21,240 --> 00:29:24,040 Speaker 1: bar effect? Okay, Oh, I don't know, but I would 465 00:29:24,040 --> 00:29:27,960 Speaker 1: be interested. It's just funny to be that I went 466 00:29:28,160 --> 00:29:30,600 Speaker 1: so long, so hard. You were just you were just like, no, 467 00:29:31,320 --> 00:29:34,680 Speaker 1: this assumption is clearly right, and all of these recipe 468 00:29:34,680 --> 00:29:38,320 Speaker 1: writers are foolish, right, And I'll just combine this, I'll 469 00:29:38,360 --> 00:29:42,320 Speaker 1: combine it together. It's all right. For For the record, 470 00:29:42,400 --> 00:29:48,840 Speaker 1: you can substitute just baking soda UM for baking powder 471 00:29:49,120 --> 00:29:52,240 Speaker 1: um by looked up online. It's it's a little bit complex. 472 00:29:52,280 --> 00:29:55,760 Speaker 1: You need to baking soda is stronger than baking powders, 473 00:29:55,800 --> 00:29:57,480 Speaker 1: so you need to kind of adjust your formula and 474 00:29:57,480 --> 00:29:59,800 Speaker 1: make sure you're adding enough acid to activate it. And 475 00:29:59,840 --> 00:30:02,360 Speaker 1: it will provide a little bit of lift when um 476 00:30:02,400 --> 00:30:04,600 Speaker 1: you subject it to heat, though it can get bitter 477 00:30:04,640 --> 00:30:08,360 Speaker 1: eventually if you've got it the other around. If you 478 00:30:08,440 --> 00:30:10,840 Speaker 1: only have baking powder and a recipe calls for just 479 00:30:10,920 --> 00:30:14,040 Speaker 1: baking soda, that's that's not really a math that you 480 00:30:14,080 --> 00:30:16,479 Speaker 1: can do at home. Um. So I wouldn't. I wouldn't 481 00:30:16,480 --> 00:30:18,640 Speaker 1: try to do that because you're gonna wind up with 482 00:30:18,640 --> 00:30:25,040 Speaker 1: something like real, real weird. Okay, the look on your 483 00:30:25,080 --> 00:30:30,480 Speaker 1: face is I strongly don't think you should try it. Yeah, yeah, 484 00:30:30,480 --> 00:30:34,000 Speaker 1: probably real bitter and and right and actually kind of soapy. Yeah, 485 00:30:34,160 --> 00:30:35,880 Speaker 1: you might get get some soap flavors in there. That 486 00:30:35,920 --> 00:30:39,600 Speaker 1: Oh yeah, that makes sense. Um. I Also, I know 487 00:30:39,680 --> 00:30:44,120 Speaker 1: I've talked about it before. I had a notorious and 488 00:30:44,320 --> 00:30:47,120 Speaker 1: very ill founded dislike of butter milk, which I now 489 00:30:47,200 --> 00:30:49,000 Speaker 1: like it. But I think if I ever saw butter milk, 490 00:30:49,040 --> 00:30:51,560 Speaker 1: I was like, never, and I would just use milk. 491 00:30:52,040 --> 00:30:56,160 Speaker 1: So again appreciating the science behind it. Yeah, yeah, I 492 00:30:56,240 --> 00:30:59,080 Speaker 1: see the air in my ways. Yeah. Also that time 493 00:30:59,120 --> 00:31:00,760 Speaker 1: that we got to have really buttermilk and it was 494 00:31:00,760 --> 00:31:04,000 Speaker 1: amazing and delicious. Oh it was so good, which is 495 00:31:04,040 --> 00:31:06,960 Speaker 1: funny because they see that episode, but a lot of 496 00:31:07,000 --> 00:31:10,560 Speaker 1: the buttermilk I was avoiding is not. Actually yeah, it's 497 00:31:10,640 --> 00:31:17,880 Speaker 1: chemically Yeah, sickened, weird. Yeah, cr Butter episodes and video. Yeah, 498 00:31:18,040 --> 00:31:20,640 Speaker 1: for more on that, visit butter, which is so cool 499 00:31:20,680 --> 00:31:24,240 Speaker 1: and it was so much butter. It was like Volkswagen 500 00:31:24,640 --> 00:31:27,400 Speaker 1: made of butter. And it smelled really amazing. Oh gosh 501 00:31:27,400 --> 00:31:32,400 Speaker 1: it did it did anyway? Anyway, Yes, pancakes pancakes and 502 00:31:32,440 --> 00:31:38,920 Speaker 1: they're wonderful chemical leavening exactly. In nine, the RT. Davis 503 00:31:39,000 --> 00:31:42,800 Speaker 1: Milling Company hired a woman um for their first Aunt 504 00:31:42,920 --> 00:31:47,480 Speaker 1: Jemima a K. Her name was Nancy Green, as in yes, 505 00:31:47,520 --> 00:31:51,280 Speaker 1: Aunt Jemima, the syrup and pancake mix. They debuted the 506 00:31:51,360 --> 00:31:56,960 Speaker 1: first pre made pancake mix in um over on stuff 507 00:31:56,960 --> 00:31:58,520 Speaker 1: I've never told you those show I do. We did 508 00:31:58,520 --> 00:32:04,640 Speaker 1: a whole episode on that's Mrs Butterworth and Betty Crocker. 509 00:32:05,160 --> 00:32:11,040 Speaker 1: Oh wow, yeah, yeah, it's it's cool, especially I think 510 00:32:11,040 --> 00:32:13,960 Speaker 1: to to talk about the Butterworth in Jemima. Yes kind 511 00:32:14,000 --> 00:32:17,640 Speaker 1: of stories, because that entire Mammy trope is really ugly 512 00:32:18,040 --> 00:32:23,200 Speaker 1: and goes into our very complex American black history. Yes 513 00:32:23,280 --> 00:32:26,360 Speaker 1: it does, and we talked all about that, all about that. 514 00:32:27,320 --> 00:32:30,080 Speaker 1: But yeah, they were the first pre made pre mix 515 00:32:30,160 --> 00:32:34,360 Speaker 1: pancake mix um and then in one Biscuick's Box pancake 516 00:32:34,400 --> 00:32:38,040 Speaker 1: mix was introduced, although it was primarily marketed more as 517 00:32:38,040 --> 00:32:41,720 Speaker 1: a biscuit mix, and from what I understand, Americans were like, oh, 518 00:32:41,720 --> 00:32:43,400 Speaker 1: this is easier than what I was doing. It just 519 00:32:43,440 --> 00:32:48,080 Speaker 1: started for pancakes. That sounds about right. That sounds about 520 00:32:48,160 --> 00:32:52,760 Speaker 1: right in a little restaurant named I hop as an 521 00:32:52,800 --> 00:32:57,200 Speaker 1: International House of Pancakes. Yes, that one debuted in Los Angeles. 522 00:32:57,240 --> 00:33:01,600 Speaker 1: And yes, when I debut, it was International House of Pancakes, 523 00:33:01,600 --> 00:33:06,080 Speaker 1: like the sign didn't say. The company claims that they 524 00:33:06,120 --> 00:33:11,400 Speaker 1: were a hot spot for celebrities. At the time sales 525 00:33:11,440 --> 00:33:16,640 Speaker 1: crossed the one billion dollar mark. They reached over three 526 00:33:17,160 --> 00:33:20,960 Speaker 1: billions dollars in sales, and this they think was in 527 00:33:21,080 --> 00:33:23,800 Speaker 1: part of a result of when they did that burger 528 00:33:23,920 --> 00:33:29,200 Speaker 1: marketing stunt became I Hobb International House of Burgers, and 529 00:33:29,240 --> 00:33:33,880 Speaker 1: everyone was like what, But apparently it worked. They made 530 00:33:34,400 --> 00:33:38,920 Speaker 1: funny Okay, you know, I guess whatever whatever you need 531 00:33:38,960 --> 00:33:42,440 Speaker 1: to do, I hop or however you need to do, 532 00:33:42,560 --> 00:33:47,560 Speaker 1: I hop a rob identity crisis. I yeah, I will 533 00:33:47,600 --> 00:33:50,760 Speaker 1: say both. Both words are funny now that I think 534 00:33:50,800 --> 00:33:53,640 Speaker 1: about it. But I Hobb maybe because I'm not as 535 00:33:53,680 --> 00:33:58,400 Speaker 1: used to it. Yeah, um, yeah, it sounds like it 536 00:33:58,440 --> 00:34:05,120 Speaker 1: sounds like a very strange iPhone accessory. Um Students at 537 00:34:05,120 --> 00:34:09,160 Speaker 1: the University of Sheffield created an online calculator that'll let 538 00:34:09,160 --> 00:34:11,600 Speaker 1: you plug in the number of pancakes you want to serve, 539 00:34:12,160 --> 00:34:16,440 Speaker 1: how thick you want your pancakes to be, and the 540 00:34:16,920 --> 00:34:21,799 Speaker 1: diameter of your pan, and it will give you the 541 00:34:21,840 --> 00:34:24,600 Speaker 1: exact amount of batter that you need and the exact 542 00:34:24,719 --> 00:34:29,600 Speaker 1: ingredients that you need to put into that batter. Oh 543 00:34:30,120 --> 00:34:36,640 Speaker 1: that's nice. That's a very helpful. Like scientifically speaking, they 544 00:34:36,760 --> 00:34:40,480 Speaker 1: figured this out and they wrote up some some equations 545 00:34:40,760 --> 00:34:42,760 Speaker 1: and you can do the math yourself if you so choose, 546 00:34:42,840 --> 00:34:46,160 Speaker 1: but they have a hand calculator. I love it. Maybe 547 00:34:46,239 --> 00:34:49,920 Speaker 1: that will help me so much. Fascinating pancakes. I so 548 00:34:50,040 --> 00:34:54,280 Speaker 1: you got Kansas flat, flatter than pancakes. They actually later 549 00:34:54,600 --> 00:34:58,719 Speaker 1: returned to that project and did all the states and 550 00:34:58,800 --> 00:35:03,160 Speaker 1: compared which one's I think Florida is actually the flattest. Really, 551 00:35:03,320 --> 00:35:06,799 Speaker 1: it's flatter than Kansas. This is all from memory, but 552 00:35:06,840 --> 00:35:10,520 Speaker 1: I'm pretty sure I'm not surprised because having grown up 553 00:35:10,560 --> 00:35:13,879 Speaker 1: in Florida. Um. One of the statistics that they kind 554 00:35:13,920 --> 00:35:17,040 Speaker 1: of throw at you as a child in Florida is 555 00:35:17,120 --> 00:35:20,719 Speaker 1: that the highest natural point is very low. It's like 556 00:35:20,960 --> 00:35:24,279 Speaker 1: ten ft or something like that above sea level. The 557 00:35:24,360 --> 00:35:31,759 Speaker 1: highest point period is definitely a landfill. Really yeah. Oh 558 00:35:32,160 --> 00:35:36,160 Speaker 1: my aunt, she has lived in Florida for most of 559 00:35:36,160 --> 00:35:40,040 Speaker 1: her life, and she came and visited my old house 560 00:35:40,040 --> 00:35:41,960 Speaker 1: in Delonaga. And Delonaga, for those who don't know, it's 561 00:35:42,080 --> 00:35:47,600 Speaker 1: very mountain, lots of mountains there. And um, she had 562 00:35:47,719 --> 00:35:50,680 Speaker 1: but I could not fathom. But it was it wasn't 563 00:35:50,719 --> 00:35:54,120 Speaker 1: a panic attack, but it was like she couldn't there 564 00:35:54,120 --> 00:35:57,480 Speaker 1: are too many hills. She was like, they keep got 565 00:35:57,480 --> 00:36:01,960 Speaker 1: this more hills. Yeah. Hill. Then when she saw the 566 00:36:02,000 --> 00:36:06,279 Speaker 1: like the leaves change color, Oh sure, yeah, yeah, I 567 00:36:06,280 --> 00:36:07,840 Speaker 1: had a I had a sort of opposite effect to 568 00:36:07,840 --> 00:36:10,399 Speaker 1: some of my cousins when I went to visit them. Um, 569 00:36:10,840 --> 00:36:13,520 Speaker 1: I was talking about Christmas in Florida and they were 570 00:36:13,520 --> 00:36:16,759 Speaker 1: living in New Hampshire. Uh and and I was like, yeah, 571 00:36:16,800 --> 00:36:18,920 Speaker 1: you know, it doesn't snow down there, and they were 572 00:36:18,960 --> 00:36:22,319 Speaker 1: like wait never. I was like, yeah, no, snow. They 573 00:36:22,320 --> 00:36:26,239 Speaker 1: were like hold on. They were to be fair like 574 00:36:26,320 --> 00:36:30,000 Speaker 1: under ten at the time, so, like overall, life experience 575 00:36:30,040 --> 00:36:37,640 Speaker 1: was relatively limited. It is. Yeah, it is interesting. I 576 00:36:37,719 --> 00:36:39,560 Speaker 1: was with somebody when she saw snow for the first 577 00:36:39,600 --> 00:36:44,920 Speaker 1: time and and she was like, in college, oh yeah, yeah, yeah, 578 00:36:44,920 --> 00:36:49,000 Speaker 1: it's it's a it's a magical experience. And then you're like, oh, 579 00:36:49,040 --> 00:36:52,000 Speaker 1: this is a cold and why I love I actually 580 00:36:52,000 --> 00:36:54,640 Speaker 1: love snow here because when it does, everything shuts down 581 00:36:54,680 --> 00:36:57,520 Speaker 1: and it's just expected you'll stay home and it doesn't 582 00:36:57,520 --> 00:37:00,839 Speaker 1: happen that often. So I I like snow. But if 583 00:37:00,840 --> 00:37:02,840 Speaker 1: I was having to do with it every day. This 584 00:37:02,920 --> 00:37:06,799 Speaker 1: is coming from someone from Alaska. Um, oh yeah. Yeah, 585 00:37:06,800 --> 00:37:08,839 Speaker 1: when you're a young kid, or it was exciting when 586 00:37:08,880 --> 00:37:10,600 Speaker 1: I was a young kid, or for like two days 587 00:37:10,640 --> 00:37:14,480 Speaker 1: a year maybe time, it's very exciting as an adult 588 00:37:14,480 --> 00:37:20,080 Speaker 1: who has to like shovel it, and that's terrible yes, agreed, 589 00:37:20,560 --> 00:37:22,920 Speaker 1: but you know what is nice on a snowy day, pancakes. 590 00:37:23,320 --> 00:37:25,480 Speaker 1: I do think that is true. There you go, Yes, 591 00:37:25,760 --> 00:37:28,480 Speaker 1: and that we're about at the end of our pancake episode. 592 00:37:28,600 --> 00:37:30,480 Speaker 1: We are, we are, and we do have a little 593 00:37:30,480 --> 00:37:32,120 Speaker 1: bit more for you. But first we've got one more 594 00:37:32,200 --> 00:37:44,160 Speaker 1: quick break for a word from our sponsor, and we're back. 595 00:37:44,160 --> 00:37:49,560 Speaker 1: Thank you sponsored, Yes, thank you. We're back with listen man, 596 00:37:50,920 --> 00:37:54,600 Speaker 1: lip pancake flip. Yeah. And I did want to say 597 00:37:54,640 --> 00:37:56,880 Speaker 1: before we get into this, because I know I brushed 598 00:37:56,880 --> 00:38:00,920 Speaker 1: through a bunch of names for pancakes early on the 599 00:38:00,960 --> 00:38:04,480 Speaker 1: history section. Most of those went and became different things 600 00:38:04,480 --> 00:38:06,360 Speaker 1: that will be different episodes in case people want to 601 00:38:06,360 --> 00:38:10,680 Speaker 1: write in oh where, But at the time they were 602 00:38:10,760 --> 00:38:15,480 Speaker 1: kind of used interchangeably. But okay, let's get the current 603 00:38:15,600 --> 00:38:19,080 Speaker 1: listener mail. Yes, Camilla wrote, I talked myself out of 604 00:38:19,120 --> 00:38:21,760 Speaker 1: writing in about your Ambrose episode, but your recent listener 605 00:38:21,760 --> 00:38:24,239 Speaker 1: mail about Hungarian fruit soup convinced me to do so. 606 00:38:24,719 --> 00:38:27,560 Speaker 1: My great grandparents were Hungarian, so my family traveled there 607 00:38:27,600 --> 00:38:30,600 Speaker 1: when I was fifteen. As a teen who never liked meat, 608 00:38:30,800 --> 00:38:33,640 Speaker 1: traveling in a country where various compressed meat cold cuts 609 00:38:33,800 --> 00:38:36,759 Speaker 1: feature and breakfast was a challenge. I lived off of 610 00:38:36,920 --> 00:38:41,720 Speaker 1: cheese sandwiches and of course, chilled fruit soup. I'm sorry 611 00:38:41,760 --> 00:38:43,800 Speaker 1: to admit that one of my favorites from a touristy 612 00:38:43,840 --> 00:38:46,920 Speaker 1: restaurant in Budapest featured not cherries or peaches, oh no, 613 00:38:47,480 --> 00:38:52,640 Speaker 1: but canned fruit cocktail. My parents were appalled, and my 614 00:38:52,719 --> 00:38:55,640 Speaker 1: adult self is loath to admit that I enjoyed such 615 00:38:55,680 --> 00:38:58,399 Speaker 1: a thing. Fast forward to me moving to New York 616 00:38:58,400 --> 00:39:01,319 Speaker 1: with my now husband. I planning an Easter supper when 617 00:39:01,320 --> 00:39:03,480 Speaker 1: we found out his cousin would be in town that weekend, 618 00:39:03,480 --> 00:39:07,160 Speaker 1: so naturally I invited her. She offered to bring something, 619 00:39:07,160 --> 00:39:09,520 Speaker 1: but I had the menu all carefully planned out. I 620 00:39:09,560 --> 00:39:11,960 Speaker 1: was spicing and making a ham, making homemade biscuits, a 621 00:39:12,000 --> 00:39:16,239 Speaker 1: goat cheese, and pizzu, flame fresh shell peas with moral mushrooms, 622 00:39:16,239 --> 00:39:18,920 Speaker 1: and floating island for a dessert, so I insisted she 623 00:39:18,920 --> 00:39:21,120 Speaker 1: didn't need to bring anything. My husband let her know 624 00:39:21,239 --> 00:39:24,279 Speaker 1: and came back saying she very much wanted to contribute 625 00:39:24,640 --> 00:39:28,279 Speaker 1: a salad. I figured, a nice crisp green salad is 626 00:39:28,320 --> 00:39:30,799 Speaker 1: a welcome addition to an emil, so I said yes. 627 00:39:31,320 --> 00:39:33,320 Speaker 1: I was in the kitchen a whipping egg whites, and 628 00:39:33,440 --> 00:39:35,520 Speaker 1: she walked in with a grocery bag and pulled out 629 00:39:35,520 --> 00:39:39,360 Speaker 1: a cartain of whipping cream, walnuts, pineapples, and marchino cherries. 630 00:39:40,719 --> 00:39:43,960 Speaker 1: I was livid, but could hardly object when she explained 631 00:39:43,960 --> 00:39:47,120 Speaker 1: it was their grandmother's jespe. Needless to say, there was 632 00:39:47,239 --> 00:39:51,239 Speaker 1: plenty leftover, and she gleefully ate it all. The next day, 633 00:39:51,600 --> 00:39:54,680 Speaker 1: I guess my taste of changed, eating fruit cocktail soup 634 00:39:54,760 --> 00:40:00,000 Speaker 1: for dinner. This salad confusion is one of my favorite things. 635 00:40:00,120 --> 00:40:03,720 Speaker 1: It is epic. I love it so much. You don't 636 00:40:03,760 --> 00:40:06,520 Speaker 1: know what are you going to get? Yeah? I always 637 00:40:06,560 --> 00:40:10,600 Speaker 1: ask up questions. Oh yes, apparently this is the lesson 638 00:40:10,640 --> 00:40:13,160 Speaker 1: we have learned when it comes to salad. Always ask 639 00:40:13,520 --> 00:40:18,440 Speaker 1: indeed okay, Matt wrote, as a master procrastinator, I have 640 00:40:18,440 --> 00:40:20,360 Speaker 1: been meaning to send to you the story for roughly 641 00:40:20,400 --> 00:40:23,279 Speaker 1: two years. It isn't related to any particular episode, but 642 00:40:23,320 --> 00:40:25,600 Speaker 1: it seemed like it was right up your alley. Back 643 00:40:25,640 --> 00:40:28,000 Speaker 1: in my wife and I were fortunate enough to take 644 00:40:28,000 --> 00:40:30,000 Speaker 1: a trip to Japan to visit a friend who was 645 00:40:30,040 --> 00:40:32,759 Speaker 1: in the Navy. We live in New England. While we 646 00:40:32,760 --> 00:40:34,680 Speaker 1: were there, we all took a trip to Kumamoto and 647 00:40:34,719 --> 00:40:37,239 Speaker 1: stayed at a traditional on sen, which is an old 648 00:40:37,239 --> 00:40:40,759 Speaker 1: timey roadside in with hot springs. That night, our stay 649 00:40:40,800 --> 00:40:43,680 Speaker 1: included a very fancy multi course dinner with lots of small, 650 00:40:43,800 --> 00:40:47,759 Speaker 1: unidentifiable by me dishes. Just before the main course, we 651 00:40:47,760 --> 00:40:50,240 Speaker 1: were brought a large plate of some kind of meat. 652 00:40:50,600 --> 00:40:53,080 Speaker 1: My friend told us that this was called basaeshi, and 653 00:40:53,160 --> 00:40:54,960 Speaker 1: that after we tried it, he would tell us what 654 00:40:55,040 --> 00:40:58,279 Speaker 1: it was. I was obviously suspicious, but did as I 655 00:40:58,320 --> 00:41:01,320 Speaker 1: was told an eight apiece. It very chewy and marinated 656 00:41:01,360 --> 00:41:03,920 Speaker 1: in some kind of sweet soy sauce. After we finished 657 00:41:03,920 --> 00:41:07,680 Speaker 1: our bites, he told us this story. Kumamoda Castle is 658 00:41:07,719 --> 00:41:10,279 Speaker 1: one of the three most famous castles in Japan, and 659 00:41:10,320 --> 00:41:12,640 Speaker 1: its fame lies mostly in the fact that it is 660 00:41:12,680 --> 00:41:17,160 Speaker 1: the only castle never taken during Japan's internal wars. The 661 00:41:17,200 --> 00:41:19,520 Speaker 1: last time the castle came under siege was in eighteen 662 00:41:19,560 --> 00:41:23,160 Speaker 1: seventy seven, and the entire interior structure was burned down. 663 00:41:23,560 --> 00:41:27,920 Speaker 1: The walls, however, held after a lengthy siege. Both armies 664 00:41:27,920 --> 00:41:30,840 Speaker 1: were running out of food. The supplies inside were gone 665 00:41:31,040 --> 00:41:33,000 Speaker 1: and the army outside had eaten all the food in 666 00:41:33,000 --> 00:41:36,279 Speaker 1: the area. There were two wells inside the castle so 667 00:41:36,360 --> 00:41:39,320 Speaker 1: they had water but no food. They also had nothing 668 00:41:39,360 --> 00:41:42,399 Speaker 1: to burn for fires because the keep had already burned down. 669 00:41:43,040 --> 00:41:45,640 Speaker 1: Knowing that they only had to outlast the outside forces 670 00:41:45,680 --> 00:41:50,120 Speaker 1: for a little longer, they ate their horses raw, and 671 00:41:50,280 --> 00:41:55,000 Speaker 1: that is what basashi is, marinated raw horsemeat. The story 672 00:41:55,040 --> 00:41:57,320 Speaker 1: says that this is what allowed the castle to survive 673 00:41:57,360 --> 00:42:01,319 Speaker 1: the siege and remain uncaptured. While this may well all 674 00:42:01,360 --> 00:42:06,279 Speaker 1: be apocryphal, it is at least a good story. Yeah, yes, 675 00:42:06,680 --> 00:42:10,040 Speaker 1: that is a very good story. Oh that's great. I 676 00:42:10,080 --> 00:42:12,400 Speaker 1: actually had a similar experience with the horse meat um 677 00:42:12,960 --> 00:42:15,000 Speaker 1: where somebody was like, I want you to try this. 678 00:42:15,440 --> 00:42:17,040 Speaker 1: I'm not gonna tell you what it is until after 679 00:42:17,080 --> 00:42:22,319 Speaker 1: you tried it. I tried it. It's fine. Yeah, I 680 00:42:22,360 --> 00:42:27,839 Speaker 1: mean food is food. I mean I don't know, you know, yeah, yeah. 681 00:42:28,080 --> 00:42:32,080 Speaker 1: And there's definitely, uh, just based on where you are, 682 00:42:32,760 --> 00:42:36,240 Speaker 1: different ways of I don't know, foods that are quote 683 00:42:36,600 --> 00:42:39,160 Speaker 1: normal or not normal, right, right, And there's a lot 684 00:42:39,200 --> 00:42:42,759 Speaker 1: of like like class and culture issues and kind of 685 00:42:42,840 --> 00:42:47,400 Speaker 1: designating a whole category of things like gross or like unacceptable. 686 00:42:47,840 --> 00:42:50,040 Speaker 1: And you know, I mean like in around the world 687 00:42:50,239 --> 00:42:54,879 Speaker 1: people got to eat as as Checkers always reminds us 688 00:42:55,880 --> 00:42:59,120 Speaker 1: the great philosopher about times. And you know, when Checkers 689 00:42:59,160 --> 00:43:02,719 Speaker 1: is unavailable, you still have to eat, and uh and 690 00:43:02,440 --> 00:43:05,840 Speaker 1: and whatever is there is food and the things that 691 00:43:05,840 --> 00:43:09,680 Speaker 1: people do with that food are beautiful and you know 692 00:43:09,680 --> 00:43:13,960 Speaker 1: are always intended to be nutritious in both to your 693 00:43:13,960 --> 00:43:17,000 Speaker 1: body and to you know, like your your mind and 694 00:43:17,160 --> 00:43:19,360 Speaker 1: spirit and whatever else you want to say about that. 695 00:43:19,480 --> 00:43:23,480 Speaker 1: So your's all, uh so, Yeah, so I don't know, 696 00:43:23,640 --> 00:43:28,040 Speaker 1: don't don't don't harsh people's food buzz. Yeah, try try 697 00:43:28,080 --> 00:43:29,560 Speaker 1: a thing when someone gives you a bite of it. 698 00:43:29,719 --> 00:43:33,759 Speaker 1: If you don't like it, that's fine too, completely fine. Yeah. 699 00:43:33,880 --> 00:43:35,120 Speaker 1: Or if you just don't want to eat meat, don't 700 00:43:35,120 --> 00:43:38,760 Speaker 1: eat it. And I'm not gonna get mad at you. Yeah, 701 00:43:38,960 --> 00:43:40,640 Speaker 1: that's not what we're here to do. There are very 702 00:43:40,680 --> 00:43:42,719 Speaker 1: few food related things that can make me mad at you. 703 00:43:45,000 --> 00:43:47,759 Speaker 1: We try to be you know, we just want to 704 00:43:47,800 --> 00:43:51,359 Speaker 1: purvey the information. Yeah. Most of them involved bagels. So 705 00:43:51,400 --> 00:43:54,440 Speaker 1: outside of that, we're having bagels here at work tomorrow. 706 00:43:54,480 --> 00:43:58,240 Speaker 1: Who knows what will happen. I'm concerned. I was concerned 707 00:43:58,280 --> 00:44:01,360 Speaker 1: when I read about it. I was like, oh, oh, Lauren, 708 00:44:06,120 --> 00:44:08,839 Speaker 1: we'll see how it goes. I'm sure it's gonna be fun. 709 00:44:09,120 --> 00:44:11,359 Speaker 1: We're a very opinionated office when it comes to food, 710 00:44:11,400 --> 00:44:15,440 Speaker 1: so I think you'll fit in perfect. Yes. Anyway, if 711 00:44:15,440 --> 00:44:16,880 Speaker 1: you want to know how that goes, you can always 712 00:44:16,920 --> 00:44:20,080 Speaker 1: email us and ask. Thanks to the two people who 713 00:44:20,120 --> 00:44:22,720 Speaker 1: have already wrote in. If you would like to email 714 00:44:22,800 --> 00:44:24,960 Speaker 1: us that you can. Our email is Hello at savor 715 00:44:25,000 --> 00:44:27,279 Speaker 1: pod dot com. We're also in social media. You can 716 00:44:27,280 --> 00:44:30,680 Speaker 1: find us on Twitter, Facebook, and Instagram at savor pod 717 00:44:30,760 --> 00:44:33,080 Speaker 1: and we do hope to hear from you. Savor is 718 00:44:33,120 --> 00:44:36,160 Speaker 1: production of I Heart Radio. For more podcasts my heart Radio, 719 00:44:36,239 --> 00:44:39,200 Speaker 1: you can visit the heart Radio app, Apple Podcasts, or 720 00:44:39,239 --> 00:44:42,160 Speaker 1: wherever you listen to your favorite shows. Thanks as always 721 00:44:42,200 --> 00:44:44,879 Speaker 1: to our super producers Dylan Bagan and Andrew Howard. Thanks 722 00:44:44,880 --> 00:44:46,480 Speaker 1: to you for listening, and we hope that lots more 723 00:44:46,520 --> 00:44:47,759 Speaker 1: good things are coming your way.