1 00:00:07,840 --> 00:00:09,920 Speaker 1: Hello, I'm welcome to Savor Protection of I Heart Radio 2 00:00:09,960 --> 00:00:12,720 Speaker 1: and Stuff Media. I'm Annies and I'm Lauren Vogelbaum, and 3 00:00:12,760 --> 00:00:17,479 Speaker 1: today we're talking about pad tie. Yes, I had a 4 00:00:17,480 --> 00:00:21,800 Speaker 1: craving from the just start of the idea. Yes, oh yeah, 5 00:00:21,960 --> 00:00:24,280 Speaker 1: the second that we like put it down in the sheet, 6 00:00:25,040 --> 00:00:27,360 Speaker 1: right up until now. It's still happening. I just ate 7 00:00:27,400 --> 00:00:30,920 Speaker 1: like two giant handfuls of honey roasted sunflower seeds. Not 8 00:00:30,960 --> 00:00:32,559 Speaker 1: that that has anything to do with pad tie, but 9 00:00:32,560 --> 00:00:37,680 Speaker 1: I was just like nut flavor, nut flavor and savory 10 00:00:37,800 --> 00:00:41,600 Speaker 1: kind of sweet. I just need something, I need something. Well. 11 00:00:41,840 --> 00:00:44,080 Speaker 1: I appreciate that, Lauren, but I don't think that counts. 12 00:00:44,159 --> 00:00:47,320 Speaker 1: It doesn't. It doesn't. Think we might just have to 13 00:00:47,320 --> 00:00:49,520 Speaker 1: get some pad time. I've ordered pad tie no less 14 00:00:49,520 --> 00:00:54,400 Speaker 1: than two times since Sweet started idea this process. I've 15 00:00:54,400 --> 00:00:56,920 Speaker 1: been moving, I'm moving in. I have it on my 16 00:00:57,000 --> 00:01:01,280 Speaker 1: calendar sometime this week get pad ti uh um, yeah, 17 00:01:01,280 --> 00:01:03,520 Speaker 1: because I've been on a pretty big pad tied kick lately. 18 00:01:03,680 --> 00:01:07,200 Speaker 1: Um And it's part of my ramen for all the time. Craving, 19 00:01:07,200 --> 00:01:11,280 Speaker 1: I guess like noodles and kind of Asian flavors. I 20 00:01:11,280 --> 00:01:14,440 Speaker 1: don't know what's happening, but those other things don't deliver late, 21 00:01:14,480 --> 00:01:21,360 Speaker 1: but padi does, so that is key for me. Yes, 22 00:01:22,560 --> 00:01:27,240 Speaker 1: I it is one of my favorite dishes. And okay, so, 23 00:01:27,319 --> 00:01:30,679 Speaker 1: my my grandmother loved Thai restaurants and at her favorite, 24 00:01:30,800 --> 00:01:32,920 Speaker 1: which was this little place run by the sweet couple 25 00:01:32,959 --> 00:01:35,720 Speaker 1: who was about her age. Um, we would always order 26 00:01:36,360 --> 00:01:39,120 Speaker 1: meet crub for an appetizer, which is this like, um, 27 00:01:39,280 --> 00:01:42,920 Speaker 1: a crispy fried noodle dish. Um. It's really light and 28 00:01:42,959 --> 00:01:46,120 Speaker 1: airy and sweet and savory. Um. And then would each 29 00:01:46,120 --> 00:01:48,240 Speaker 1: get our own plate of pad tie. We could not 30 00:01:48,280 --> 00:01:52,880 Speaker 1: share one because hers was was zero spice, totally mild, 31 00:01:52,960 --> 00:01:59,080 Speaker 1: and mine was like three star spice, pretty spicy. Um. 32 00:01:59,120 --> 00:02:02,520 Speaker 1: And yeah, just one of my very favorite comfort foods. Um. 33 00:02:02,640 --> 00:02:05,400 Speaker 1: And it is totally the first thing that I order 34 00:02:05,800 --> 00:02:07,800 Speaker 1: at Thai restaurants that I haven't been to yet, just 35 00:02:07,800 --> 00:02:12,400 Speaker 1: to like get the lay at the land tested out. Yeah, totally, okay, Yeah, 36 00:02:12,480 --> 00:02:14,440 Speaker 1: I am. I remember the first time I had pet 37 00:02:14,440 --> 00:02:18,880 Speaker 1: tie to to my shame, I suppose, but I was 38 00:02:18,919 --> 00:02:22,040 Speaker 1: with my mom at in college as the first time 39 00:02:22,080 --> 00:02:24,960 Speaker 1: I am, and we went to a chain which I 40 00:02:25,000 --> 00:02:27,680 Speaker 1: will not name, but probably did not have a good 41 00:02:27,680 --> 00:02:30,320 Speaker 1: representation a pet tie. It was still good because I 42 00:02:30,320 --> 00:02:35,040 Speaker 1: mean noodlesodles, stir fried noodles. Yeah, but since then, I 43 00:02:35,040 --> 00:02:37,480 Speaker 1: think I had pet tie maybe a couple of weeks 44 00:02:37,480 --> 00:02:40,160 Speaker 1: before we did. We decided to do this and my 45 00:02:40,280 --> 00:02:43,480 Speaker 1: friend and I she also can't take any spice, so 46 00:02:43,720 --> 00:02:45,320 Speaker 1: I went with the three spices and she got the 47 00:02:45,400 --> 00:02:48,040 Speaker 1: nose spice and we compared because we were like, how 48 00:02:48,080 --> 00:02:51,680 Speaker 1: accurate is this spice system? Like what I mean? Yeah, 49 00:02:52,320 --> 00:02:54,200 Speaker 1: I was definitely spicier. I don't know if it was 50 00:02:54,280 --> 00:02:58,400 Speaker 1: three pepper spicier, but it was spicier. I do always 51 00:02:58,400 --> 00:03:00,000 Speaker 1: wonder about that. I feel like at a certain point 52 00:03:00,000 --> 00:03:03,080 Speaker 1: it's like it's like Ladies clothing sizes. It's like those 53 00:03:03,200 --> 00:03:07,079 Speaker 1: those words and numbers don't mean anything, right, Why even 54 00:03:07,120 --> 00:03:09,720 Speaker 1: have the mom there? We should do a savor investigation 55 00:03:10,840 --> 00:03:15,239 Speaker 1: the pepper rating system. Look for that in an upcoming episode. 56 00:03:16,200 --> 00:03:18,040 Speaker 1: I didn't want to say before we get into our 57 00:03:18,080 --> 00:03:21,680 Speaker 1: main question. Our first question, um, if you search pat tie, 58 00:03:21,680 --> 00:03:24,960 Speaker 1: at least my search results. One of the first suggested 59 00:03:25,040 --> 00:03:28,400 Speaker 1: search results was, um, why is pad tie so popular? 60 00:03:29,440 --> 00:03:33,440 Speaker 1: So we are not the only ones? Yeah, like pat 61 00:03:33,520 --> 00:03:36,280 Speaker 1: tie or there's some people who think it's heck and overrated. 62 00:03:36,600 --> 00:03:41,720 Speaker 1: Oh we'll fight you, we will. We probably won't work 63 00:03:41,720 --> 00:03:49,800 Speaker 1: pretty nice, but anyway, okay, our question pad tie? What 64 00:03:50,040 --> 00:03:54,480 Speaker 1: is well? Pat tie or pat tie um p h 65 00:03:54,600 --> 00:03:57,920 Speaker 1: A t tie, which is the official romanization, is a 66 00:03:57,960 --> 00:04:01,040 Speaker 1: noodle dish consisting of kind of meat um skinny flat 67 00:04:01,120 --> 00:04:04,760 Speaker 1: rice noodles, eggs, and a protein like like shrimp, pork, 68 00:04:04,840 --> 00:04:09,040 Speaker 1: chicken and or tofu stir fried together with seasonings and sauce. 69 00:04:09,400 --> 00:04:13,400 Speaker 1: The pad part means stir fried. Those seasonings are often 70 00:04:13,480 --> 00:04:17,320 Speaker 1: dried shrimps, baked tofu, preserved radish and fresh garlic. And 71 00:04:17,480 --> 00:04:20,919 Speaker 1: these sauce is made from tamarin paste or juice, palm 72 00:04:20,960 --> 00:04:24,560 Speaker 1: sugar fish sauce and a rice vinegar and or lime juice. 73 00:04:24,839 --> 00:04:27,640 Speaker 1: And then the whole thing, uh yeah, it's garnished with 74 00:04:27,680 --> 00:04:30,480 Speaker 1: like chopped peanuts and green onions and fresh bean sprouts 75 00:04:30,480 --> 00:04:33,919 Speaker 1: and a lime wedge. Chili powder can be added to taste, 76 00:04:34,560 --> 00:04:36,599 Speaker 1: and you have when you when you stir fry this 77 00:04:36,640 --> 00:04:39,320 Speaker 1: altogether that the noodles soak up the pan sauce and 78 00:04:39,360 --> 00:04:42,960 Speaker 1: the eggs kind of partially fry and partially scramble, and 79 00:04:43,000 --> 00:04:46,520 Speaker 1: the whole thing comes together as this amalgam of all 80 00:04:46,560 --> 00:04:49,560 Speaker 1: of the flavors and textures. You've got sweet and sour 81 00:04:49,680 --> 00:04:53,360 Speaker 1: and savory and salty, possibly spicy, with a tender noodles 82 00:04:53,400 --> 00:04:57,480 Speaker 1: and chewy protein and crunchy sprouts and peanuts. Um. It's 83 00:04:57,520 --> 00:05:00,760 Speaker 1: served hot, fresh out of a single serving pan. Very important. 84 00:05:00,800 --> 00:05:04,640 Speaker 1: And it is, as we have been talking about, immensely cravable, 85 00:05:04,760 --> 00:05:09,839 Speaker 1: um and also immensely adaptable because every cookoo makes it 86 00:05:09,920 --> 00:05:12,880 Speaker 1: has their take, their perfect balance of all of those 87 00:05:12,920 --> 00:05:16,120 Speaker 1: flavors and textures. Um. I am still chasing that first 88 00:05:16,160 --> 00:05:19,560 Speaker 1: pad tie, still have a favorite. No one else makes 89 00:05:19,560 --> 00:05:23,520 Speaker 1: it good enough. Uh Like I like my noodles chewier 90 00:05:23,600 --> 00:05:26,479 Speaker 1: than than soft, and like a lot of tamarind and 91 00:05:26,560 --> 00:05:29,320 Speaker 1: dried shrimp flavor. And the protein has to be pork um, 92 00:05:29,360 --> 00:05:31,960 Speaker 1: though we would sometimes get pork and shrimp because we 93 00:05:32,400 --> 00:05:38,920 Speaker 1: we're the worst to But yeah, you can. You can 94 00:05:38,920 --> 00:05:41,640 Speaker 1: cook it with all kinds of additions, add all kinds 95 00:05:41,640 --> 00:05:44,560 Speaker 1: of garnishes. Um. I have picked up the notion from 96 00:05:44,640 --> 00:05:49,039 Speaker 1: reading Bangkok chefs recipes that there is a distinct sensibility 97 00:05:49,080 --> 00:05:52,240 Speaker 1: about what is and is not okay to add, Like 98 00:05:52,400 --> 00:05:55,600 Speaker 1: pure ad chilis is okay, but chili paste is cheating. 99 00:05:56,640 --> 00:05:59,560 Speaker 1: Um line either definitely goes in the sauce or is 100 00:05:59,680 --> 00:06:04,600 Speaker 1: deaf atly only a garnish. Okay, Um, Chopped shallots are good, 101 00:06:04,600 --> 00:06:07,800 Speaker 1: but onions are weird. UM garnishing with a tart fruit 102 00:06:07,839 --> 00:06:11,920 Speaker 1: like mango is great, but American FUSIONI ingredients like sliced 103 00:06:11,920 --> 00:06:15,360 Speaker 1: sweet peppers is a real head scratcher. And speaking of 104 00:06:15,920 --> 00:06:18,720 Speaker 1: fusion E, additions like peanut butter or soy sauce or 105 00:06:18,720 --> 00:06:24,719 Speaker 1: curry powder or sesame oil are just not nope, super 106 00:06:24,760 --> 00:06:29,520 Speaker 1: nope for you or for for for for humans that 107 00:06:29,600 --> 00:06:35,640 Speaker 1: have a larger opinion about it than I do, Like I, 108 00:06:35,640 --> 00:06:40,400 Speaker 1: I agree from reading what they have said and comparing 109 00:06:40,400 --> 00:06:43,719 Speaker 1: that to my sense memories of different ways that I've had, 110 00:06:43,760 --> 00:06:47,360 Speaker 1: PAD tie that that the version that they seem to 111 00:06:47,400 --> 00:06:52,560 Speaker 1: be espousing is a version that I enjoy more. But 112 00:06:52,720 --> 00:06:54,760 Speaker 1: I don't have a strong opinion about it. But you 113 00:06:54,839 --> 00:06:59,320 Speaker 1: know that I always love a strong opinion. So yeah, yeah, 114 00:06:59,440 --> 00:07:02,360 Speaker 1: pretty great, pretty wonderful. Um pat tis usually starved as 115 00:07:02,360 --> 00:07:04,640 Speaker 1: an entree for lunch or dinner. I understand that in 116 00:07:04,720 --> 00:07:07,080 Speaker 1: Thailand the locals mostly get it from street vendors. Is 117 00:07:07,120 --> 00:07:09,360 Speaker 1: like a quick lunch, but it's serving restaurants around the 118 00:07:09,360 --> 00:07:12,040 Speaker 1: world and US old prepackaged as like a frozen meal 119 00:07:12,200 --> 00:07:15,400 Speaker 1: or um or ramen kind of situation. You can certainly 120 00:07:15,440 --> 00:07:18,400 Speaker 1: also cook it from scratch at home, and if you 121 00:07:18,440 --> 00:07:22,240 Speaker 1: want to do so, there are as I kind of 122 00:07:22,280 --> 00:07:26,119 Speaker 1: just alluded to, um, a lot of recipes out there. Um, 123 00:07:26,160 --> 00:07:30,640 Speaker 1: but I would say that there are three secrets in 124 00:07:30,720 --> 00:07:33,680 Speaker 1: heavy scare quotes, and those seem to be simmering your 125 00:07:33,680 --> 00:07:35,880 Speaker 1: sauce lightly to make sure it's real good and combined. 126 00:07:35,960 --> 00:07:37,840 Speaker 1: Don't just start. You really need to get the palm 127 00:07:37,880 --> 00:07:40,280 Speaker 1: sugar in there. You soak your noodles in cold water 128 00:07:40,360 --> 00:07:42,560 Speaker 1: for half an hour before you start, until they're pliable 129 00:07:42,640 --> 00:07:45,840 Speaker 1: enough to wrap around your finger, um like a hard 130 00:07:45,840 --> 00:07:51,160 Speaker 1: al dante. Yeah and uh yeah, And then having all 131 00:07:51,200 --> 00:07:55,600 Speaker 1: of your other ingredients and steps planned and prepared before 132 00:07:55,600 --> 00:07:58,600 Speaker 1: you start is critical because, as with any stir fry, 133 00:07:58,720 --> 00:08:02,000 Speaker 1: things go real quick once they start to go. I 134 00:08:02,040 --> 00:08:04,360 Speaker 1: also think it's considered proper to have out dishes of 135 00:08:04,400 --> 00:08:07,080 Speaker 1: extra sugar and fish sauce and chili flakes that everyone 136 00:08:07,120 --> 00:08:10,400 Speaker 1: can seas and to taste. This is making me nervous, 137 00:08:10,640 --> 00:08:17,640 Speaker 1: I you know. Uh, but that being said, like Okay, 138 00:08:17,680 --> 00:08:19,880 Speaker 1: so so to so two things like, like, A, here's 139 00:08:19,880 --> 00:08:22,080 Speaker 1: the part where I'm like checking myself and trying to 140 00:08:22,080 --> 00:08:24,800 Speaker 1: remember that not everyone grew up with this dish or 141 00:08:24,800 --> 00:08:28,080 Speaker 1: in areas lucky enough to have thriving immigrant populations who 142 00:08:28,120 --> 00:08:31,440 Speaker 1: bring so much to the community of particular interest right 143 00:08:31,440 --> 00:08:34,120 Speaker 1: now their food. Um. So, if you don't have a 144 00:08:34,160 --> 00:08:37,960 Speaker 1: market the imports from Thailand or other Southeast Asian countries, 145 00:08:38,559 --> 00:08:42,040 Speaker 1: lots of big groceries these days do have Asian sections 146 00:08:42,080 --> 00:08:47,000 Speaker 1: in their international aisles where you can sometimes find stuff 147 00:08:47,040 --> 00:08:49,960 Speaker 1: like fish sauce and dried shrimp and proper noodles. Um. 148 00:08:50,000 --> 00:08:52,360 Speaker 1: If not, you can definitely find them online. Or this 149 00:08:52,440 --> 00:08:54,560 Speaker 1: brings me to the second thing. Uh, you know, cook 150 00:08:54,600 --> 00:08:56,560 Speaker 1: your own take to your own taste with what you 151 00:08:56,600 --> 00:09:01,800 Speaker 1: like and can find eat food that you like eating. Yeah, 152 00:09:02,000 --> 00:09:04,680 Speaker 1: but I will say that tracking down those ingredients is 153 00:09:04,720 --> 00:09:09,280 Speaker 1: super worthwhile because like fish sauce, it's this salted, fermented 154 00:09:09,280 --> 00:09:11,760 Speaker 1: preparation of fish that over the course of a couple 155 00:09:11,760 --> 00:09:16,640 Speaker 1: of years becomes this amazingly flavorful, funky sweet, salty, savory brine. 156 00:09:17,040 --> 00:09:20,280 Speaker 1: And tamarind is this fantastic fruit that's us so tart 157 00:09:20,360 --> 00:09:22,600 Speaker 1: and just a little sweet and has this like weird 158 00:09:23,040 --> 00:09:25,920 Speaker 1: rich savory edge to it, and dried shrimp are just 159 00:09:25,960 --> 00:09:29,240 Speaker 1: little umami bombs. And palm sugar is collected as a 160 00:09:29,280 --> 00:09:32,000 Speaker 1: sap from date palm trees and it tastes like less 161 00:09:32,040 --> 00:09:35,559 Speaker 1: sweet and more rich than refined sugar. All great things 162 00:09:35,840 --> 00:09:41,360 Speaker 1: future episodes, all yes, um but for for our purposes here, 163 00:09:41,720 --> 00:09:45,400 Speaker 1: I'll just say, yeah, I love this because I actually 164 00:09:45,440 --> 00:09:48,800 Speaker 1: don't have that much experience with Badi until semi recently, 165 00:09:49,120 --> 00:09:51,360 Speaker 1: So I love that you're like this part and this 166 00:09:51,440 --> 00:09:56,920 Speaker 1: part and this is here too. It's wonderful. It is 167 00:09:57,000 --> 00:10:01,640 Speaker 1: it is I know, Oh my gosh, I definitely didn't 168 00:10:02,440 --> 00:10:08,079 Speaker 1: there's a Thai restaurant near now, but there was where 169 00:10:08,280 --> 00:10:11,080 Speaker 1: I was growing up. But funnily enough, my mom and 170 00:10:11,080 --> 00:10:13,280 Speaker 1: I went to that die restaurant over the Thanksgiving break 171 00:10:13,800 --> 00:10:19,240 Speaker 1: and we got fun because she never had fun. Okay, well, 172 00:10:20,480 --> 00:10:24,920 Speaker 1: wouldn't be my first at a tire restaurant, but while 173 00:10:24,920 --> 00:10:28,360 Speaker 1: we were looking for fusspecifically, but that was the only 174 00:10:28,400 --> 00:10:34,400 Speaker 1: place that had fun because there's no any delicious. It 175 00:10:34,559 --> 00:10:37,400 Speaker 1: was delicious, Yeah, it was, it was. I always forget 176 00:10:37,440 --> 00:10:41,200 Speaker 1: that is a nice thing about smaller towns. When you're like, oh, 177 00:10:41,360 --> 00:10:43,640 Speaker 1: eight dollar bowl and it comes out and it's a 178 00:10:43,720 --> 00:10:46,719 Speaker 1: norm it's like the size of your head. Yeah, And 179 00:10:47,000 --> 00:10:49,240 Speaker 1: I said that would be like a little yeah, like 180 00:10:49,280 --> 00:10:54,199 Speaker 1: an appetizer size bowl. Actually it was pretty well priced. 181 00:10:54,000 --> 00:10:56,760 Speaker 1: But anyway, we're not talking about that today. No, not 182 00:10:56,760 --> 00:11:02,760 Speaker 1: not today. What about some nutrition, y'all? Uh. I feel 183 00:11:02,760 --> 00:11:05,800 Speaker 1: like that's how I beget a lot of my nutritions. Yeah, 184 00:11:05,880 --> 00:11:07,719 Speaker 1: but it's a noodle stir fry, you know, like you've 185 00:11:07,720 --> 00:11:09,400 Speaker 1: got a lot of carbs. Depending on the cook it 186 00:11:09,400 --> 00:11:12,120 Speaker 1: can involve a lot of oil for the frying. Um. 187 00:11:12,200 --> 00:11:14,760 Speaker 1: Fast food versions often have a whole lot of salt too. 188 00:11:15,080 --> 00:11:18,560 Speaker 1: And it's not that any of those things are necessarily bad, 189 00:11:18,800 --> 00:11:22,120 Speaker 1: like you need all of them in order to live, um. 190 00:11:22,200 --> 00:11:25,760 Speaker 1: But but just you know, like in balance with protein 191 00:11:25,880 --> 00:11:29,040 Speaker 1: and veg for fiber and vitamins and minerals and pad 192 00:11:29,080 --> 00:11:31,480 Speaker 1: tide does tend to be over balanced on the carbs 193 00:11:31,520 --> 00:11:34,640 Speaker 1: and fat end like it might like it'll fill you up, 194 00:11:34,679 --> 00:11:37,720 Speaker 1: but it might not keep you going for that long, um, 195 00:11:37,960 --> 00:11:40,120 Speaker 1: depending on how much protein you've got in there. But yeah, 196 00:11:40,280 --> 00:11:43,360 Speaker 1: I'd say it's kind of in the treat category. Um. 197 00:11:43,840 --> 00:11:46,320 Speaker 1: And you know, as always to watch your serving sizes, 198 00:11:46,360 --> 00:11:47,840 Speaker 1: and that if you want to make a meal with 199 00:11:47,880 --> 00:11:50,000 Speaker 1: it a little bit healthier, add like a vegetable side 200 00:11:50,000 --> 00:11:54,800 Speaker 1: dish or or or aptizer salad. Yeah, putting a real 201 00:11:54,920 --> 00:12:00,360 Speaker 1: cramping mustyle orum, sorry about it, It's okay. Yeah. Yeah. 202 00:12:00,440 --> 00:12:02,120 Speaker 1: I did see a lot of articles that I did 203 00:12:02,120 --> 00:12:04,120 Speaker 1: not read because I didn't want to know. But it 204 00:12:04,160 --> 00:12:07,679 Speaker 1: was like fast food patchie, worse for you than McDonald's 205 00:12:07,760 --> 00:12:12,880 Speaker 1: question mark. I'm like, leave me alone. But that doesn't 206 00:12:12,880 --> 00:12:16,640 Speaker 1: seem to have stopped pet tis popularity. Oh goodness, not 207 00:12:16,760 --> 00:12:19,720 Speaker 1: at all. Yes, um, As I was saying at the 208 00:12:19,760 --> 00:12:21,760 Speaker 1: top that Google search, where I just put in pad 209 00:12:21,800 --> 00:12:27,439 Speaker 1: thaie it returned one inten million results. Yeah, I read 210 00:12:27,480 --> 00:12:29,400 Speaker 1: in some places that that number was even bigger. This 211 00:12:29,440 --> 00:12:33,640 Speaker 1: was my specific experience, okay, yes, um. Here in the US, 212 00:12:33,760 --> 00:12:36,240 Speaker 1: some food critics like you, Lauren, use it as a 213 00:12:36,240 --> 00:12:41,160 Speaker 1: dish to measure new Thai restaurants. According to Nick se Sawat, 214 00:12:41,160 --> 00:12:43,280 Speaker 1: a native of Thailand who is in charge of a 215 00:12:43,360 --> 00:12:46,200 Speaker 1: large Thai restaurant in Washington, d C. Quote, whenever we 216 00:12:46,240 --> 00:12:48,640 Speaker 1: tried Thai food, we tried pat Thai first, because that 217 00:12:48,800 --> 00:12:50,880 Speaker 1: is a way to judge how good a restaurant is 218 00:12:51,160 --> 00:12:55,480 Speaker 1: that's true all over the world except in Thailand. That's because, 219 00:12:55,480 --> 00:12:59,040 Speaker 1: in his mind, Thai street vendors have perfected pat tie, 220 00:12:59,160 --> 00:13:01,839 Speaker 1: and restaurants don't eve and try to compete unless they 221 00:13:01,840 --> 00:13:06,120 Speaker 1: are targeting tourists specifically. Yeah. Nick gave that quote to 222 00:13:06,160 --> 00:13:10,280 Speaker 1: one Alexandra Greeley, writing for Gastronomica that the Journal of 223 00:13:10,320 --> 00:13:12,920 Speaker 1: Critical Food Studies and oh it's a great article. It's 224 00:13:12,920 --> 00:13:15,800 Speaker 1: called finding pad Tie was super useful. Here go check 225 00:13:15,800 --> 00:13:18,000 Speaker 1: it out if you want any more. Yes, so helpful. 226 00:13:18,760 --> 00:13:24,560 Speaker 1: In a Facebook poll of thirty five thousand people around 227 00:13:24,800 --> 00:13:27,880 Speaker 1: the world, they named the world's best foods. I went 228 00:13:27,880 --> 00:13:29,120 Speaker 1: through all of them and I was like, yeah, I 229 00:13:29,200 --> 00:13:31,760 Speaker 1: like that, Yeah, I like that. But pad ti came 230 00:13:31,840 --> 00:13:36,560 Speaker 1: in fifth of the world's best foods. Yeah, that's wonderful. Um, 231 00:13:36,600 --> 00:13:39,840 Speaker 1: And I found an article that claimed pad tie was 232 00:13:39,920 --> 00:13:43,480 Speaker 1: the best dish, not a good dish, the best dish 233 00:13:43,880 --> 00:13:45,840 Speaker 1: to eat before a race, and thank you for that. 234 00:13:45,920 --> 00:13:49,160 Speaker 1: Excuse to try that out, even though it could be disastrous. 235 00:13:49,160 --> 00:13:53,000 Speaker 1: Hard to say, Yeah, I have to be a smaller portion. Okay, Yeah, 236 00:13:53,040 --> 00:13:56,040 Speaker 1: I've heard a lot about pre race food and how 237 00:13:56,160 --> 00:14:01,640 Speaker 1: critical from me? Probably, Yeah, that's true, but other runners 238 00:14:01,679 --> 00:14:03,640 Speaker 1: as well, like you are not the only one who 239 00:14:03,679 --> 00:14:06,160 Speaker 1: says that this is an important thing. It's a huge concern. 240 00:14:07,120 --> 00:14:09,480 Speaker 1: Things can go horribly all right, if you make the 241 00:14:09,480 --> 00:14:13,720 Speaker 1: wrong decision. We won't get into that now. The many 242 00:14:13,800 --> 00:14:17,320 Speaker 1: reasons I don't understand marathons, but you keep doing. You know, 243 00:14:17,480 --> 00:14:20,120 Speaker 1: it's kind of a fun experiment because you're like, wow, body, 244 00:14:20,840 --> 00:14:24,240 Speaker 1: what is this? What are you doing to me right now? 245 00:14:25,440 --> 00:14:30,600 Speaker 1: Trying to shut me down? But I won't anyway. Um 246 00:14:30,760 --> 00:14:33,280 Speaker 1: Tie kitchen dot Org reported in two thousand seven that 247 00:14:33,360 --> 00:14:36,160 Speaker 1: at least eleven thousand, six hundred restaurants around the world 248 00:14:36,160 --> 00:14:39,520 Speaker 1: offer pat tie on their menus. The National Food Institute's 249 00:14:39,520 --> 00:14:42,840 Speaker 1: deputy director estimated that number would jump to over twenty 250 00:14:43,040 --> 00:14:47,920 Speaker 1: thousand by two thousand eight. Huh, that is a massive jump. 251 00:14:48,320 --> 00:14:50,880 Speaker 1: They're probably working up two different numbers. I don't know. 252 00:14:51,040 --> 00:14:54,120 Speaker 1: I couldn't. I couldn't find any modern numbers. I looked. Yeah, 253 00:14:54,360 --> 00:14:59,080 Speaker 1: yeah either. According to Vice, they are about five thousand 254 00:14:59,360 --> 00:15:02,920 Speaker 1: two tie rest staurants in the United States as compared 255 00:15:02,960 --> 00:15:05,680 Speaker 1: to the population of Thai Americans. This is a relatively 256 00:15:05,800 --> 00:15:09,120 Speaker 1: high number, and this is in part due to gastro 257 00:15:09,280 --> 00:15:12,240 Speaker 1: diplomacy on Thailand's part, similar to what we talked about 258 00:15:12,240 --> 00:15:16,280 Speaker 1: in our kim Chi episode. Gastro diplomacy is something government's 259 00:15:16,360 --> 00:15:19,480 Speaker 1: due to increase soft power and tourism, and a little 260 00:15:19,480 --> 00:15:22,440 Speaker 1: bit more on that in a history portion. While for 261 00:15:22,480 --> 00:15:25,080 Speaker 1: a lot of us, Pad Thai is the quint essential 262 00:15:25,160 --> 00:15:29,160 Speaker 1: Thai dish, it most likely didn't come from Thailand. The 263 00:15:29,200 --> 00:15:32,520 Speaker 1: Foreign Minister at the Royal Thai Embassy in Washington, d C. 264 00:15:33,040 --> 00:15:38,200 Speaker 1: Tomahala daryan Ying claimed that Thai food is generally Indo 265 00:15:38,360 --> 00:15:42,120 Speaker 1: Chinese in origin, which I guess brings us to some history. 266 00:15:42,360 --> 00:15:44,560 Speaker 1: It does, but first it brings us to a quick 267 00:15:44,600 --> 00:15:55,520 Speaker 1: break for a word from our sponsor, and we're back, 268 00:15:55,520 --> 00:15:59,040 Speaker 1: Thank you sponsored, Yes, thank you. And disclaimer before we start, 269 00:16:00,240 --> 00:16:03,240 Speaker 1: we did our best to look up pronunciations. Oh yes, 270 00:16:03,480 --> 00:16:08,920 Speaker 1: neither of us speak tie and we we try, we do. 271 00:16:09,440 --> 00:16:14,240 Speaker 1: Uh and you know, apologies in advance for I'm sure 272 00:16:14,920 --> 00:16:17,520 Speaker 1: we will not get some of them correct. Yeah if 273 00:16:17,520 --> 00:16:21,480 Speaker 1: we if we get something wrong. Um, and you have 274 00:16:21,680 --> 00:16:24,160 Speaker 1: a pronunciation guide for us, we would love we would 275 00:16:24,200 --> 00:16:26,200 Speaker 1: love to hear it. We always love learning these things. 276 00:16:26,440 --> 00:16:32,280 Speaker 1: And um, yes, yes and disclaimer number two. The history 277 00:16:32,400 --> 00:16:34,720 Speaker 1: on this one is a bit twisty and confusing. It 278 00:16:34,920 --> 00:16:39,000 Speaker 1: is very fascinating. Oh yes, gosh, but a bit messy. 279 00:16:40,000 --> 00:16:42,920 Speaker 1: So all right, those disclaimers out of the way. Yes, 280 00:16:43,000 --> 00:16:47,680 Speaker 1: it turns out pats I probably originally came from China. 281 00:16:48,400 --> 00:16:53,200 Speaker 1: The dishes full name pat Tie is suggestive of the past, 282 00:16:53,200 --> 00:16:56,720 Speaker 1: since quatio is Chinese for rice noodles, and then you've 283 00:16:56,760 --> 00:17:01,040 Speaker 1: got pad meaning stair, fried and tie meeting in the 284 00:17:01,080 --> 00:17:05,160 Speaker 1: Thai style exactly. Early settlers from southern China most likely 285 00:17:05,240 --> 00:17:08,320 Speaker 1: brought their fried rice and noodle dishes and cooking styles 286 00:17:08,400 --> 00:17:10,359 Speaker 1: with them, and a lot of historians do place the 287 00:17:10,359 --> 00:17:14,800 Speaker 1: origins of both stir frying and noodles in China. The 288 00:17:14,840 --> 00:17:17,639 Speaker 1: cooked meats and vegetables in Pad Thai resemble early dishes 289 00:17:17,640 --> 00:17:20,439 Speaker 1: out of the Guangdong province and dishes prepared by the 290 00:17:20,480 --> 00:17:25,320 Speaker 1: Cantonese people. Some historians think that contemporary Thai people's ancestors, 291 00:17:25,320 --> 00:17:29,040 Speaker 1: who were called the Diet People, migrated from southern China 292 00:17:29,119 --> 00:17:32,159 Speaker 1: around the tenth century. See there are certainly a lot 293 00:17:32,240 --> 00:17:34,879 Speaker 1: of similarities when it comes to things like language, dress, 294 00:17:34,960 --> 00:17:38,159 Speaker 1: and cooking styles. To this day, the Diet People make 295 00:17:38,200 --> 00:17:42,160 Speaker 1: up China's largest ethnic minority, and not that folks weren't 296 00:17:42,160 --> 00:17:46,320 Speaker 1: there beforehand. Like a one archaeological site in Thailand, Bantyang 297 00:17:46,680 --> 00:17:50,560 Speaker 1: has evidence of the oldest known agrarian society in the region, 298 00:17:50,640 --> 00:17:53,600 Speaker 1: with a rice patties and domesticated farm animals and ceramic 299 00:17:53,640 --> 00:17:58,280 Speaker 1: and bronze manufacture dating back to one thousand, four b C. 300 00:17:59,480 --> 00:18:05,000 Speaker 1: So Yes, but there are a lot of culinary influences 301 00:18:05,080 --> 00:18:09,880 Speaker 1: in traditional Thai cuisine UM Sechuan and other especially Southern 302 00:18:10,000 --> 00:18:13,960 Speaker 1: Chinese styles of cooking UM, Indian Buddhist styles, Malaysian styles, 303 00:18:14,080 --> 00:18:17,879 Speaker 1: UM and yeah. Ingredients used in different regions of what 304 00:18:18,040 --> 00:18:21,920 Speaker 1: is now Thailand reflect the differing climates and tastes from 305 00:18:21,960 --> 00:18:27,960 Speaker 1: those places. Uh. Europeans discovered Southeast Asia in the seventeen hundreds, 306 00:18:28,200 --> 00:18:32,600 Speaker 1: and traders and explorers and colonizers and straight up pillagers 307 00:18:32,760 --> 00:18:35,960 Speaker 1: began moving through the region around that time. UM. There 308 00:18:36,000 --> 00:18:39,880 Speaker 1: were a few kings of what's now Thailand ish over 309 00:18:39,920 --> 00:18:44,040 Speaker 1: the centuries who embraced some aspects of these new cultures 310 00:18:44,080 --> 00:18:46,680 Speaker 1: and technologies and weapons and foods that were brought through. 311 00:18:47,080 --> 00:18:49,760 Speaker 1: One king in the sixteen eighties apparently loved French cheese 312 00:18:49,760 --> 00:18:53,600 Speaker 1: and wine UM and also a few culinary influences from 313 00:18:53,600 --> 00:18:56,920 Speaker 1: the Portuguese and Dutch creept in, but for the most part, 314 00:18:57,160 --> 00:19:00,000 Speaker 1: the kingdoms of what is now Thailand were kept fairly 315 00:19:00,080 --> 00:19:03,280 Speaker 1: insular for a few hundred years after that contact. And 316 00:19:03,400 --> 00:19:06,359 Speaker 1: I can't argue with him with that one guy about 317 00:19:06,359 --> 00:19:08,800 Speaker 1: the French cheese and wine. Yeah it's pretty okay. I 318 00:19:08,840 --> 00:19:16,200 Speaker 1: love that too, but yeah, fairly insular until one king. 319 00:19:17,320 --> 00:19:19,440 Speaker 1: I think I'm saying that right. I'm so sorry. Uh. 320 00:19:19,480 --> 00:19:23,520 Speaker 1: In the eighteen fifties and sixties, Um he is the 321 00:19:23,640 --> 00:19:25,600 Speaker 1: dude that the titular king and the king and I 322 00:19:26,520 --> 00:19:32,480 Speaker 1: is loosely based on Um. There are real diaries from 323 00:19:32,480 --> 00:19:35,040 Speaker 1: a real teacher who was in then Ziam at the time, 324 00:19:36,160 --> 00:19:39,600 Speaker 1: and from that there was a fictionalized novel that was written, 325 00:19:39,920 --> 00:19:43,199 Speaker 1: and from that Rogers at Hammerstein vaguely based their musical. 326 00:19:43,240 --> 00:19:49,240 Speaker 1: But anyway, King Um he opened up his kingdom to 327 00:19:49,320 --> 00:19:54,560 Speaker 1: world trade, and Um his son after him, would very 328 00:19:54,600 --> 00:20:00,679 Speaker 1: carefully and diplomatically go further because Thailand is the only 329 00:20:01,800 --> 00:20:05,760 Speaker 1: place in that area that was never colonized. And and 330 00:20:05,800 --> 00:20:09,159 Speaker 1: they did this by seeding territory to a few European powers, 331 00:20:09,200 --> 00:20:12,360 Speaker 1: playing them off of each other the entire time. Um 332 00:20:12,440 --> 00:20:16,080 Speaker 1: and he and his court and by extent his people 333 00:20:16,440 --> 00:20:20,240 Speaker 1: adopted some looser Western social practices during his rule up 334 00:20:20,280 --> 00:20:25,119 Speaker 1: until nineteen ten. Yes, and this brings us to Night 335 00:20:25,200 --> 00:20:29,920 Speaker 1: and Thailand's Prime Minister People so Grom. Six years earlier, 336 00:20:30,040 --> 00:20:33,240 Speaker 1: he was an officer and significant figure in a military 337 00:20:33,320 --> 00:20:36,800 Speaker 1: coup that removed absolute power from the monarchy of Thailand. 338 00:20:37,600 --> 00:20:41,280 Speaker 1: He went on to quash royalist rebellion a year later 339 00:20:41,320 --> 00:20:45,120 Speaker 1: as essentially the Minister of Defense, and from there rose 340 00:20:45,200 --> 00:20:48,720 Speaker 1: up to Prime Minister. The Prime Minister, who went by 341 00:20:49,040 --> 00:20:53,800 Speaker 1: several names apparently filled Martial Pollock. People so Gram or 342 00:20:54,000 --> 00:20:58,560 Speaker 1: Fibbin in the West, really wanted to modernize Thailand and 343 00:20:58,600 --> 00:21:01,400 Speaker 1: to some extent where stradize it along with that, all 344 00:21:01,400 --> 00:21:04,640 Speaker 1: the while creating something specifically that the world would recognize 345 00:21:04,840 --> 00:21:10,359 Speaker 1: as Tie, creating a brand, Yes, exactly, um and sometimes 346 00:21:10,400 --> 00:21:14,280 Speaker 1: he did this through brutal methods. Um. Despite being surrounded 347 00:21:14,280 --> 00:21:17,040 Speaker 1: by French and British colonies, Thailand was never colonized and 348 00:21:17,040 --> 00:21:20,360 Speaker 1: the country was fairly ethnically diverse, and so to keep 349 00:21:20,400 --> 00:21:23,960 Speaker 1: the country together and free of foreign powers, Fibbin really 350 00:21:24,080 --> 00:21:28,719 Speaker 1: wanted to consolidate a strong national identity in a public 351 00:21:28,840 --> 00:21:32,240 Speaker 1: ninety one address, he said, in an effort to build 352 00:21:32,240 --> 00:21:35,160 Speaker 1: a nation with a firm and everlasting foundation, the government 353 00:21:35,240 --> 00:21:39,000 Speaker 1: is forced to reform and reconstruct the various aspects of society, 354 00:21:39,160 --> 00:21:43,399 Speaker 1: especially its culture. In a cabinet meeting, he explained, we 355 00:21:43,560 --> 00:21:46,560 Speaker 1: must be as cultured as other nations, otherwise no country 356 00:21:46,560 --> 00:21:49,480 Speaker 1: will come to contact us, or if they come, they 357 00:21:49,560 --> 00:21:54,080 Speaker 1: come as superiors. Thailand would be helpless and soon become colonized. 358 00:21:54,119 --> 00:21:56,399 Speaker 1: But if we were highly cultured, we would be able 359 00:21:56,400 --> 00:22:00,719 Speaker 1: to uphold our integrity, independence and keep everything to selves. 360 00:22:00,760 --> 00:22:04,919 Speaker 1: So you could probably tell from that there's some he 361 00:22:04,960 --> 00:22:07,720 Speaker 1: went to school in Europe, I believe, so there was 362 00:22:07,800 --> 00:22:13,800 Speaker 1: some European superiority that he really took to heart. Yeah, yeah, yeah, 363 00:22:14,200 --> 00:22:19,119 Speaker 1: very very very internalized. Yes. Um. He passed twelve cultural mandates. 364 00:22:19,520 --> 00:22:22,000 Speaker 1: As a part of these initiatives, the Primister changed the 365 00:22:22,040 --> 00:22:25,920 Speaker 1: name of the country from Siam to Thailand in ninety nine. 366 00:22:26,800 --> 00:22:30,360 Speaker 1: As a part of this westernization, local dialects and languages 367 00:22:30,359 --> 00:22:33,240 Speaker 1: were banned from schools and the curriculum was updated to 368 00:22:33,320 --> 00:22:38,560 Speaker 1: focus on unifying history of Thailand. A new national greeting 369 00:22:38,640 --> 00:22:43,000 Speaker 1: was introduced and promoted decisions around things ranging from architecture 370 00:22:43,080 --> 00:22:48,000 Speaker 1: and Buddhist clergy appointments were transferred to the capital. The 371 00:22:48,080 --> 00:22:52,200 Speaker 1: Islamic courts of Thailand's Malay minority were closed. Ethnic Chinese 372 00:22:52,200 --> 00:22:56,000 Speaker 1: were unceremoniously removed from positions of power across the country. 373 00:22:56,320 --> 00:23:00,840 Speaker 1: Fibbin pushed European stout clothing and hatwear. He advised on 374 00:23:00,880 --> 00:23:05,720 Speaker 1: things like proper sleeping methods, an appropriate amount to contact relatives. 375 00:23:05,760 --> 00:23:09,280 Speaker 1: He really cultivated a cult of personality. His portrait was 376 00:23:09,320 --> 00:23:13,520 Speaker 1: placed across the country and his birthday became a national holiday. 377 00:23:14,400 --> 00:23:18,800 Speaker 1: Another part of this was creating a national dish pad 378 00:23:18,880 --> 00:23:24,080 Speaker 1: tie from Penny van Estric's book Materializing Thailand quote. Part 379 00:23:24,080 --> 00:23:27,280 Speaker 1: of Fibbins nation building strategy was to develop Thaie nous 380 00:23:27,440 --> 00:23:31,199 Speaker 1: and impose a Thie great tradition to demonstrate the strength 381 00:23:31,280 --> 00:23:34,280 Speaker 1: and unity of the Thai nation. His series of decrees 382 00:23:34,320 --> 00:23:37,600 Speaker 1: from nine to nineteen forty two suggested what could be 383 00:23:37,640 --> 00:23:41,280 Speaker 1: done to strengthen the Thaie economy, to instill national image 384 00:23:41,280 --> 00:23:45,560 Speaker 1: and pride, and to improve the national diet. Popularizing a 385 00:23:45,560 --> 00:23:49,080 Speaker 1: noodle dish was one means to that end, and his 386 00:23:49,200 --> 00:23:52,320 Speaker 1: son later said pad CMEs didn't have the same ring 387 00:23:52,400 --> 00:23:57,320 Speaker 1: to it as pad tie I guess that's a fun thing. Um. 388 00:23:57,359 --> 00:23:59,800 Speaker 1: The iteration of pad die that the government popularized was 389 00:24:00,320 --> 00:24:03,080 Speaker 1: then previous versions, primarily in the type of noodle used 390 00:24:03,320 --> 00:24:06,920 Speaker 1: rice noodles versus imported wheat noodles, but also the addition 391 00:24:07,040 --> 00:24:10,120 Speaker 1: of tie chilis, tamarind and palm sugar, and the use 392 00:24:10,119 --> 00:24:13,480 Speaker 1: of shrimp over pork. Fibin wanted to differentiate this dish 393 00:24:13,560 --> 00:24:19,240 Speaker 1: from Chinese noodle dishes. In van Estrix estimation, that makes 394 00:24:19,240 --> 00:24:24,520 Speaker 1: pad tie a very specific invention. According to Nitya people 395 00:24:24,560 --> 00:24:27,840 Speaker 1: Somerom Graham, the former US Ambassador from Thailand and Minister 396 00:24:27,880 --> 00:24:31,199 Speaker 1: of Foreign Affairs, and phibbins Son, Fibbin was attempting to 397 00:24:31,240 --> 00:24:33,560 Speaker 1: help Thaie farmers. He tied the eating of pad tie 398 00:24:33,600 --> 00:24:37,080 Speaker 1: to helping the Tie people, specifically the farmers, the Thaie economy, 399 00:24:37,119 --> 00:24:41,359 Speaker 1: and basically all of that to being patriotic. By eating this, 400 00:24:41,560 --> 00:24:45,480 Speaker 1: you're being patriotic. Yeah, yeah uh. He recalls eating it 401 00:24:45,520 --> 00:24:48,280 Speaker 1: in his household, but does not remember who invented it. 402 00:24:48,640 --> 00:24:50,879 Speaker 1: Some sources report the recipe as a result of a 403 00:24:50,920 --> 00:24:54,639 Speaker 1: recipe contest. Yeah, but I could not find any sources 404 00:24:54,720 --> 00:24:57,800 Speaker 1: to verify that. It is repeated in a lot of places. 405 00:24:57,840 --> 00:25:02,920 Speaker 1: But nothing super like. Yeah, um, people, some Grandma does 406 00:25:03,000 --> 00:25:05,960 Speaker 1: believe that the Thai government popularized this dish in part 407 00:25:06,040 --> 00:25:09,000 Speaker 1: because they believed, or at least they advertised, that it 408 00:25:09,000 --> 00:25:11,680 Speaker 1: would be a nutritious part of the Tide diet, especially 409 00:25:11,680 --> 00:25:14,399 Speaker 1: compared with other staples of the time like rice served 410 00:25:14,400 --> 00:25:17,680 Speaker 1: with salt, greens, and chili paste. Compared to that dish, 411 00:25:17,720 --> 00:25:20,080 Speaker 1: pad Tide more protein and in general more vegetables, and 412 00:25:20,119 --> 00:25:25,159 Speaker 1: the noodles were both cheap and filling. Bibbins said, I 413 00:25:25,200 --> 00:25:28,199 Speaker 1: want everyone to eat noodles. Noodles are healthy and have 414 00:25:28,280 --> 00:25:30,800 Speaker 1: a variety of taste from sour to salty to sweet. 415 00:25:30,880 --> 00:25:33,200 Speaker 1: Noodles can be made in Thailand, are convenient to make, 416 00:25:33,280 --> 00:25:36,000 Speaker 1: and have excellent taste. If every tie person ate a 417 00:25:36,000 --> 00:25:39,240 Speaker 1: bowl of noodles every day, then every day eighteen million 418 00:25:39,280 --> 00:25:42,280 Speaker 1: bowls of noodles will be consumed, equal to ninety millions 419 00:25:42,280 --> 00:25:45,200 Speaker 1: of tongue or nine hundred thousand bots. That's a lot 420 00:25:45,200 --> 00:25:47,560 Speaker 1: of money cycling through the economy, which will then go 421 00:25:47,720 --> 00:25:51,240 Speaker 1: to farmers and fishermen. Wow, yeah, I guess when you 422 00:25:51,240 --> 00:25:54,640 Speaker 1: put it that way. Yeah, sure, people. Some Grahama went 423 00:25:54,680 --> 00:25:57,880 Speaker 1: on to say, and that two has a nine Gastronomica interview. 424 00:25:58,560 --> 00:26:00,600 Speaker 1: By the way he was interviewed in that article, we 425 00:26:01,920 --> 00:26:05,520 Speaker 1: um that Fibbin used the dish to promote sanitary cooking 426 00:26:05,600 --> 00:26:08,320 Speaker 1: and food during massive flooding in Thailand when a lot 427 00:26:08,400 --> 00:26:11,600 Speaker 1: of disease was rampant. World War two was also going 428 00:26:11,640 --> 00:26:14,320 Speaker 1: on at this time, um resulting in a shortage not 429 00:26:14,640 --> 00:26:19,120 Speaker 1: of rice noodles, but of rice. The government did their 430 00:26:19,119 --> 00:26:21,159 Speaker 1: best to make things easy for the Thai people to 431 00:26:21,200 --> 00:26:24,240 Speaker 1: adopt pad tie, like providing recipe cards across the country, 432 00:26:24,480 --> 00:26:26,520 Speaker 1: and this was actually pretty new for Thailand at the time. 433 00:26:26,560 --> 00:26:30,840 Speaker 1: Folks typically didn't follow codified recipes, though the codified recipe 434 00:26:30,880 --> 00:26:32,480 Speaker 1: for a pet tie did leave a lot of room 435 00:26:32,480 --> 00:26:38,119 Speaker 1: for interpretation experimentation. Officials also strongly advised that Bangkok street 436 00:26:38,160 --> 00:26:41,159 Speaker 1: vendors with wheeled noodle carts start making the dish, and 437 00:26:41,200 --> 00:26:44,320 Speaker 1: in some accounts, the government gave vendors promising to serve 438 00:26:44,359 --> 00:26:48,840 Speaker 1: pad tie these carts for free. Yeah, because it was 439 00:26:48,880 --> 00:26:52,040 Speaker 1: so readily and cheaply available, pad tie became a super 440 00:26:52,080 --> 00:26:55,760 Speaker 1: convenient food, in the words of Fibbins Sun, Thailand's first 441 00:26:55,960 --> 00:26:59,240 Speaker 1: fast food. Chinese vendors were not allowed to sell quote 442 00:26:59,480 --> 00:27:02,840 Speaker 1: foreign foods, and a campaign called Noodle is Your Lunch 443 00:27:02,960 --> 00:27:06,600 Speaker 1: was launched and a song was even written, Noodle is 444 00:27:06,640 --> 00:27:09,320 Speaker 1: Your Lunch. Yes, I will not sing it, but I 445 00:27:09,359 --> 00:27:12,240 Speaker 1: really wish sighted do. Do you know the melody? No? 446 00:27:13,080 --> 00:27:14,880 Speaker 1: I did try to find it and if anyone has 447 00:27:14,960 --> 00:27:16,960 Speaker 1: like a link or something to do it, I would 448 00:27:16,960 --> 00:27:20,480 Speaker 1: love to hear it. It goes. Noodles, noodles, noodles. Thai 449 00:27:20,640 --> 00:27:23,480 Speaker 1: vegetables are wealth in the ground. You can find it anywhere. 450 00:27:23,560 --> 00:27:26,200 Speaker 1: Keep buying and selling as Thai people always help each other. 451 00:27:26,480 --> 00:27:29,160 Speaker 1: Noodles noodles, Can I try some? I'd like some. Try 452 00:27:29,200 --> 00:27:32,520 Speaker 1: noodles noodles. Give me Somehow about some wet thie noodles? 453 00:27:32,560 --> 00:27:35,840 Speaker 1: So clean, delicious and beautiful noodles noodles? Come try and 454 00:27:35,920 --> 00:27:38,840 Speaker 1: you'll love it. Ties help ties and Thailand will develop 455 00:27:39,080 --> 00:27:42,760 Speaker 1: with rough han in Yam. I probably butchered that, but 456 00:27:42,800 --> 00:27:46,760 Speaker 1: I tried, you did? I did? I like that? I 457 00:27:46,760 --> 00:27:48,720 Speaker 1: feel like it probably does have a really catchy tune 458 00:27:48,720 --> 00:27:53,320 Speaker 1: based on it sounds like it based on the rhythm. 459 00:27:53,400 --> 00:27:55,760 Speaker 1: Fippin was forced out of office as World War Two 460 00:27:55,840 --> 00:27:57,800 Speaker 1: came to an end, though he returned to power from 461 00:27:58,640 --> 00:28:04,240 Speaker 1: nine fifty seven, but Patti was there to stay. Yeah. 462 00:28:04,320 --> 00:28:07,960 Speaker 1: In English, a few books and other printed materials mentioned 463 00:28:08,000 --> 00:28:10,880 Speaker 1: pad Tie in that mid to late fifties kind of era, 464 00:28:10,960 --> 00:28:13,480 Speaker 1: but the dish didn't really enter the English speaking public 465 00:28:13,560 --> 00:28:19,000 Speaker 1: consciousness until the nineteen eighties, as tourism to Thailand started booming. Yes, 466 00:28:19,720 --> 00:28:23,920 Speaker 1: and that brings us to gastro diplomacy that we mentioned earlier. 467 00:28:24,440 --> 00:28:27,480 Speaker 1: As a part of this gastro diplomacy, the Thai government 468 00:28:27,560 --> 00:28:31,560 Speaker 1: founded the Global Thai Restaurant Company Ltd. In two thousand 469 00:28:31,680 --> 00:28:34,720 Speaker 1: one with the goal of opening three thousand Thai restaurants 470 00:28:34,760 --> 00:28:37,520 Speaker 1: around the world, and this was a plan at least 471 00:28:37,560 --> 00:28:40,440 Speaker 1: a decade in the making. Chef were trained to go 472 00:28:40,480 --> 00:28:45,040 Speaker 1: abroad and cook Thai foods at these restaurants. According to 473 00:28:45,080 --> 00:28:48,400 Speaker 1: Thailand's Deputy Commerce Minister at the time, the ultimate goal 474 00:28:48,480 --> 00:28:51,880 Speaker 1: of the Global Thai Restaurant Company Ltd Was to become 475 00:28:52,040 --> 00:28:56,320 Speaker 1: quote like the McDonald's of Thai food. They didn't quite 476 00:28:56,320 --> 00:28:58,960 Speaker 1: pull that off, but they succeeded in increasing the number 477 00:28:58,960 --> 00:29:02,360 Speaker 1: of Thai restaurants around in the world. Thailand's Department of 478 00:29:02,400 --> 00:29:05,520 Speaker 1: Export Promotion came up with three tiers of restaurant plans 479 00:29:05,520 --> 00:29:07,040 Speaker 1: to make it easy so Basically you could be like, 480 00:29:07,280 --> 00:29:09,920 Speaker 1: I want to do a fancy one, middle of the 481 00:29:10,000 --> 00:29:12,960 Speaker 1: road one are kind of a cheaper one, um. And 482 00:29:13,040 --> 00:29:16,240 Speaker 1: they came with menu items and notes on aesthetics already 483 00:29:16,280 --> 00:29:20,040 Speaker 1: in there, just a complete plan. The three types were 484 00:29:20,080 --> 00:29:25,360 Speaker 1: called Elephant Jump, Cool Basil, and Golden Leaf. The Export 485 00:29:25,400 --> 00:29:28,880 Speaker 1: Import Bank of Thailand provided incentives for Thai people considering 486 00:29:28,920 --> 00:29:33,160 Speaker 1: opening restaurants abroad by offering loans. The government even established 487 00:29:33,160 --> 00:29:36,680 Speaker 1: a specialized Thai chef's visa in New Zealand. I even 488 00:29:36,760 --> 00:29:39,480 Speaker 1: check it's still there, or at least the web page 489 00:29:39,480 --> 00:29:43,640 Speaker 1: was still there. Um. In fourteen, Thai restaurants in the 490 00:29:43,720 --> 00:29:49,560 Speaker 1: US were awarded Thai Select Certificates to indicate authenticity. These 491 00:29:49,560 --> 00:29:54,640 Speaker 1: certificates are given out by the Thai Ministry of Commerce. Huh. 492 00:29:54,680 --> 00:29:57,280 Speaker 1: I never knew about this, and I feel like it 493 00:29:57,360 --> 00:30:00,360 Speaker 1: explains a lot about a lot of the Tai strands 494 00:30:00,400 --> 00:30:03,480 Speaker 1: I've been to in like very different areas of the 495 00:30:03,560 --> 00:30:06,440 Speaker 1: United States. I'm gonna I'm definitely gonna see. Not that 496 00:30:06,520 --> 00:30:08,200 Speaker 1: it will really as long as the food is good, 497 00:30:09,320 --> 00:30:11,640 Speaker 1: I'm fine, but I am to see if I see 498 00:30:11,680 --> 00:30:15,440 Speaker 1: the certificate next time I go. Yeah, because I saw 499 00:30:15,480 --> 00:30:17,480 Speaker 1: pictures of it. It kind of looks like a health 500 00:30:17,520 --> 00:30:21,480 Speaker 1: apartment sort of much less going on than that, but 501 00:30:21,560 --> 00:30:25,640 Speaker 1: you know, just a piece of paper and frame. Um, yeah, 502 00:30:25,680 --> 00:30:30,840 Speaker 1: there's this a whole story. I had no idea, right, yeah, 503 00:30:31,320 --> 00:30:33,720 Speaker 1: I'm like, this delicious thing that I love was made 504 00:30:33,800 --> 00:30:39,920 Speaker 1: to be loved. Yes, yes, um yeah, I forgot to 505 00:30:39,920 --> 00:30:44,880 Speaker 1: ask have you ever made it? Uh? No? Um. I 506 00:30:44,920 --> 00:30:47,400 Speaker 1: think that I thought about making it really hard one 507 00:30:47,440 --> 00:30:50,120 Speaker 1: time and then looked at what was involved, and then 508 00:30:50,160 --> 00:30:56,920 Speaker 1: when I know, yeah, yeah, I don't know why, but 509 00:30:58,360 --> 00:31:03,120 Speaker 1: noodle dishes make me nervous. Yeah, stir frying makes me nervous. 510 00:31:03,680 --> 00:31:07,400 Speaker 1: I've had I've had bad stir fries happen where the 511 00:31:07,440 --> 00:31:11,440 Speaker 1: eggs never really scrambled and then it got soupy and 512 00:31:11,520 --> 00:31:16,320 Speaker 1: weird and then it wasn't it was bad. It was bad. Um. 513 00:31:16,360 --> 00:31:18,200 Speaker 1: And yeah, the I think the last time that I 514 00:31:18,320 --> 00:31:21,240 Speaker 1: thought about it, it was before I had access to 515 00:31:22,000 --> 00:31:24,600 Speaker 1: like a car to get me to places that had 516 00:31:25,320 --> 00:31:27,320 Speaker 1: the ingredients that I would make, and I was like, 517 00:31:27,360 --> 00:31:31,400 Speaker 1: I'm not putting peanut butter in my I draw the 518 00:31:31,480 --> 00:31:37,520 Speaker 1: line there. So yeah, yeah, because yeah, there's it's funny, 519 00:31:37,560 --> 00:31:42,080 Speaker 1: like there are so many pro offered substitutions for different things, 520 00:31:42,160 --> 00:31:44,280 Speaker 1: like if you can't find palm sugar, like some people 521 00:31:44,320 --> 00:31:48,440 Speaker 1: say that maple syrup is the closest that we get 522 00:31:48,520 --> 00:31:51,280 Speaker 1: in America to a similar product in terms of taste. 523 00:31:51,320 --> 00:31:57,960 Speaker 1: And yeah, they're the people rail against this rail rail, 524 00:31:58,040 --> 00:32:05,320 Speaker 1: I tell you. Um, but yeah, maybe maybe I'll try again. Yeah, 525 00:32:05,360 --> 00:32:07,480 Speaker 1: maybe I'll just make this happen. I could be your 526 00:32:07,560 --> 00:32:11,600 Speaker 1: assistant too, nervous. Who did it with the pride chicken? 527 00:32:11,720 --> 00:32:14,880 Speaker 1: Who's the assistant and who's the assistant? Though maybe we're 528 00:32:14,880 --> 00:32:20,520 Speaker 1: both assistants. I think that's it. Yeah, Well, all I 529 00:32:20,560 --> 00:32:22,480 Speaker 1: know is pat has to happen in my future. I 530 00:32:22,520 --> 00:32:26,720 Speaker 1: do have where I live, no joke. At the one 531 00:32:26,720 --> 00:32:30,240 Speaker 1: of the corners, the biggest like intersections near me, there 532 00:32:30,240 --> 00:32:33,920 Speaker 1: are four Thai restaurants, but right next to oh wow, 533 00:32:33,920 --> 00:32:36,160 Speaker 1: there are that's right. Yeah, I remember the two, but 534 00:32:36,160 --> 00:32:39,040 Speaker 1: I always forget about the other two. Yeah, well what 535 00:32:39,280 --> 00:32:41,280 Speaker 1: there used to be three, but now one of them split. 536 00:32:41,480 --> 00:32:44,160 Speaker 1: And it's really funny because it's the same restaurant, but 537 00:32:44,200 --> 00:32:47,000 Speaker 1: there has different names and different vi like aesthetics, the 538 00:32:47,120 --> 00:32:49,720 Speaker 1: menus the same. And my friend totally felt for that trick. 539 00:32:49,800 --> 00:32:52,160 Speaker 1: She's like that one looks way cooler than this. I 540 00:32:52,320 --> 00:32:55,320 Speaker 1: was like, oh my god, it's the same restaurant. That's great. 541 00:32:56,280 --> 00:32:59,480 Speaker 1: They're doing some experiments of their own. That makes me happy, 542 00:32:59,600 --> 00:33:03,800 Speaker 1: and it's strange, nerve racked way. It made me laugh. 543 00:33:03,960 --> 00:33:05,800 Speaker 1: It made me laugh because I was like, I'm pretty 544 00:33:05,800 --> 00:33:08,120 Speaker 1: sure this is over by the same people. It definitely is. 545 00:33:09,240 --> 00:33:13,480 Speaker 1: I think they're just a testing Yeah. Well, hey, well 546 00:33:13,960 --> 00:33:18,040 Speaker 1: hopefully we'll get some fantizing gosh, yes, so so hopefully 547 00:33:18,120 --> 00:33:20,160 Speaker 1: so much. Um, I need to make a track over 548 00:33:20,160 --> 00:33:25,320 Speaker 1: to my favorite place in town, Little Bangkok h Bridge. Yeah, yes, 549 00:33:25,840 --> 00:33:28,080 Speaker 1: we our office used to be near there, and there 550 00:33:28,080 --> 00:33:29,920 Speaker 1: weren't that many benefits to that office, but that was 551 00:33:30,000 --> 00:33:32,680 Speaker 1: that was one of them Atlanta humans. If you haven't 552 00:33:32,680 --> 00:33:34,920 Speaker 1: been a Little Bangkok off of Cheshire Bridge, please go 553 00:33:36,480 --> 00:33:39,760 Speaker 1: order the meet crob and the Tay Coconut soup and 554 00:33:39,800 --> 00:33:42,640 Speaker 1: the pad tie and I mean whatever else you want, Like, 555 00:33:42,680 --> 00:33:50,040 Speaker 1: I can't tell you otherwise you're doing it wrong. Uh. Anyway, 556 00:33:50,560 --> 00:33:53,200 Speaker 1: we do have a little bit more for you, but 557 00:33:53,320 --> 00:33:55,400 Speaker 1: first we've got one more quick break for a wood 558 00:33:55,400 --> 00:34:06,840 Speaker 1: from our sponsor. And we're back. Thank you, sponsor, Yes, 559 00:34:06,920 --> 00:34:12,319 Speaker 1: thank you, And we're back with listener male. I'm feeling 560 00:34:12,440 --> 00:34:17,680 Speaker 1: right now. Yeah. Dominique wrote Hello from French Canada and 561 00:34:17,800 --> 00:34:21,360 Speaker 1: thank you for your wonderful cinnamon bun episode. I'm writing 562 00:34:21,400 --> 00:34:24,440 Speaker 1: to you to let you in on a French Canadian secret. 563 00:34:25,400 --> 00:34:28,360 Speaker 1: They are called pet the sore. Sorry, there is no 564 00:34:28,440 --> 00:34:34,600 Speaker 1: phonetic equivalent to an English try you sound. I did 565 00:34:34,680 --> 00:34:40,600 Speaker 1: try that. The sara means drumroll please non spun sparts. 566 00:34:41,800 --> 00:34:44,720 Speaker 1: These tasty pastries were commonly made with pie dough scraps, 567 00:34:44,880 --> 00:34:47,800 Speaker 1: rolled with brown sugar and cooked inverted in a glaze, 568 00:34:47,840 --> 00:34:50,799 Speaker 1: squished together in a pan. Though when I was young 569 00:34:50,880 --> 00:34:53,160 Speaker 1: in the nineties not too long ago, all cinnamon buns, 570 00:34:53,160 --> 00:34:57,000 Speaker 1: even the American style, were referred to as pet. It's 571 00:34:57,000 --> 00:34:59,319 Speaker 1: not that the pet is a hominem where it came 572 00:34:59,360 --> 00:35:01,840 Speaker 1: from being a nun's pet, like teacher's pet in a 573 00:35:01,920 --> 00:35:06,799 Speaker 1: bilingual environment. Still, nun's farts is pretty funny. And yes, 574 00:35:06,840 --> 00:35:09,640 Speaker 1: I laughed aloud when I read it. That is so delightful. 575 00:35:09,760 --> 00:35:14,799 Speaker 1: Thank you, wonderful. You say anything in French and it 576 00:35:14,920 --> 00:35:19,359 Speaker 1: just sounds gorgeous and sophisticated. What was that you were saying? 577 00:35:19,360 --> 00:35:21,560 Speaker 1: It sounds so lovely. Oh, it means nuns farts. It 578 00:35:21,560 --> 00:35:26,479 Speaker 1: means nun's farts. That's what it means. I will take one. 579 00:35:27,440 --> 00:35:32,920 Speaker 1: I'll take a pan heck, Emma wrote, and she included 580 00:35:32,920 --> 00:35:35,359 Speaker 1: in this a few Swedish words which I'm not going 581 00:35:35,360 --> 00:35:38,240 Speaker 1: to attempt to pronounce because I'm tired today, y'all. But okay, 582 00:35:38,400 --> 00:35:41,400 Speaker 1: Emma wrote, I just listened to your Cinnamon Role episode 583 00:35:41,400 --> 00:35:44,120 Speaker 1: and so it enjoyed it. Thank you, partly because it 584 00:35:44,160 --> 00:35:47,359 Speaker 1: was a great episode and partly because I'm Swedish. Let 585 00:35:47,360 --> 00:35:51,280 Speaker 1: me tell you, fika is serious business over here. Someone 586 00:35:51,320 --> 00:35:54,960 Speaker 1: goes as far as saying it's cornerstone of the Swedish culture. Well, 587 00:35:55,000 --> 00:35:57,399 Speaker 1: I may not go as far. I do think it's 588 00:35:57,480 --> 00:36:00,520 Speaker 1: very enjoyable and poses a serious threat to my race line. 589 00:36:00,880 --> 00:36:03,600 Speaker 1: Many offices have two fikas a day, one in the 590 00:36:03,600 --> 00:36:06,120 Speaker 1: morning around ten am and one in the afternoon around 591 00:36:06,160 --> 00:36:08,440 Speaker 1: three to three thirty pm. It's the one in the 592 00:36:08,480 --> 00:36:10,960 Speaker 1: afternoon that counts the most because it's more likely to 593 00:36:11,000 --> 00:36:14,880 Speaker 1: include sweet things. Some offices have a rotating schedule for 594 00:36:14,920 --> 00:36:16,799 Speaker 1: who is said to bring treats once a week, but 595 00:36:16,920 --> 00:36:19,359 Speaker 1: Vika takes place every day and there are usually some 596 00:36:19,400 --> 00:36:22,120 Speaker 1: cookies lying around. I myself have been the baker of 597 00:36:22,160 --> 00:36:24,640 Speaker 1: said treats on many occasions for my parents throughout high 598 00:36:24,640 --> 00:36:27,759 Speaker 1: school and more recently during visits on break from university, 599 00:36:28,000 --> 00:36:30,680 Speaker 1: and used it as an opportunity to test new recipes. 600 00:36:31,000 --> 00:36:33,280 Speaker 1: It turned into such a thing in my dad's office 601 00:36:33,320 --> 00:36:36,120 Speaker 1: they were disappointed if I ever dared repeat a cookie 602 00:36:36,200 --> 00:36:40,360 Speaker 1: or kke recipe as an indication of how important fika 603 00:36:40,480 --> 00:36:44,280 Speaker 1: is here, the household staple cookbook for cookies called Seven 604 00:36:44,400 --> 00:36:48,920 Speaker 1: Kinds of Cookies had its one edition published in the 605 00:36:48,960 --> 00:36:53,480 Speaker 1: first ever was published in I'm pretty sure I've seen 606 00:36:53,480 --> 00:36:56,760 Speaker 1: an English version in bookstores here as well. To satiate 607 00:36:56,880 --> 00:37:01,359 Speaker 1: curious tourists whole that a lot of additions in like 608 00:37:01,440 --> 00:37:04,640 Speaker 1: six okay ship, I'm coming back on the topic of 609 00:37:04,640 --> 00:37:07,840 Speaker 1: cinnamon buns. They are facing some stiff competition here nowadays 610 00:37:07,880 --> 00:37:11,000 Speaker 1: from the cardamom bun. The latter bun is usually made 611 00:37:11,000 --> 00:37:13,520 Speaker 1: with the same yeasted dough, but with more cardamom in 612 00:37:13,560 --> 00:37:16,520 Speaker 1: it and a feeling that's either butter, sugar and cardamom 613 00:37:16,640 --> 00:37:20,960 Speaker 1: or an almond paste cardamom filling my preferred option. According 614 00:37:21,000 --> 00:37:22,719 Speaker 1: to my mom. It's a true sign of being an 615 00:37:22,719 --> 00:37:25,400 Speaker 1: adult when you go from preferring the cinnamon version to 616 00:37:25,520 --> 00:37:29,600 Speaker 1: the cardamom version. Swedish Fabric Bakery recently opened up a 617 00:37:29,640 --> 00:37:32,200 Speaker 1: shop in New York City on West fourteenth Street, and 618 00:37:32,239 --> 00:37:35,160 Speaker 1: they have excellent versions of both. Sorry for the long email, 619 00:37:35,160 --> 00:37:37,560 Speaker 1: but I'm a Swede and Fika a way of life 620 00:37:38,440 --> 00:37:41,440 Speaker 1: that is so cool to get, Like that is such 621 00:37:41,480 --> 00:37:44,080 Speaker 1: a bigger deal than what I was imagining when I 622 00:37:44,120 --> 00:37:45,920 Speaker 1: was reading about it. Oh no, I don't know. I 623 00:37:46,000 --> 00:37:48,719 Speaker 1: kind of got vibes of this, like it was like, no, seriously, 624 00:37:49,040 --> 00:37:51,040 Speaker 1: and then we go take a break and we eat 625 00:37:51,120 --> 00:37:54,160 Speaker 1: something and we have a coffee. And but twice a 626 00:37:54,239 --> 00:37:57,560 Speaker 1: day is I don't think I read twice a day. Yeah, 627 00:37:57,920 --> 00:38:01,719 Speaker 1: so that's really fun. Yeah, that's I love it. I 628 00:38:01,760 --> 00:38:04,279 Speaker 1: love the pastry, like at the afternoon one is where 629 00:38:04,280 --> 00:38:07,320 Speaker 1: the sweets are going to be, right, yeah, oh my gosh. 630 00:38:07,520 --> 00:38:10,560 Speaker 1: And especially since like yeah, I just I'm trying to 631 00:38:10,600 --> 00:38:14,560 Speaker 1: picture like leaving my desk twice a day period. Like 632 00:38:14,600 --> 00:38:17,000 Speaker 1: I'm like, I'm not saying that they have me shackled 633 00:38:17,080 --> 00:38:19,640 Speaker 1: up over here or anything, but like, certainly I spend 634 00:38:19,680 --> 00:38:22,239 Speaker 1: most of my day just hunching further and further into 635 00:38:22,239 --> 00:38:26,839 Speaker 1: my keyboard and to get up and talk and talk 636 00:38:26,920 --> 00:38:29,760 Speaker 1: to people. Yeah, we tried that briefly in our office 637 00:38:29,800 --> 00:38:32,279 Speaker 1: like several years ago, once on Friday, and it fell 638 00:38:32,320 --> 00:38:35,759 Speaker 1: apart in like two weeks. Like, no, we don't have 639 00:38:35,800 --> 00:38:39,359 Speaker 1: time for this, but we could make that. We could 640 00:38:40,000 --> 00:38:42,799 Speaker 1: delicious pastry time. Oh my gosh, I would be in 641 00:38:42,920 --> 00:38:45,640 Speaker 1: some serious trouble. I have to buy some new wardrobe. 642 00:38:47,000 --> 00:38:49,959 Speaker 1: And a lot of people wrote in from Sweden. Um, 643 00:38:50,000 --> 00:38:51,360 Speaker 1: I was telling you about this lord, I think he 644 00:38:51,400 --> 00:38:53,320 Speaker 1: said you've probably seen it, but it was a viral 645 00:38:53,440 --> 00:38:57,240 Speaker 1: video about Fika. It's like a video and it's a delight. 646 00:38:57,280 --> 00:39:01,680 Speaker 1: I highly recommend. Yeah. Yes, yes, it's spelled f I 647 00:39:01,760 --> 00:39:06,319 Speaker 1: k A. That was not clear. Yeah, Well, thanks to 648 00:39:06,360 --> 00:39:09,520 Speaker 1: those two listeners for writing in. If you would like 649 00:39:09,560 --> 00:39:11,680 Speaker 1: to write to us, we would love to hear from you. 650 00:39:11,680 --> 00:39:14,879 Speaker 1: You can email us at hello at sabor pod dot com, 651 00:39:15,000 --> 00:39:16,719 Speaker 1: or you can find us on social media. We are 652 00:39:16,760 --> 00:39:20,680 Speaker 1: on Facebook, Twitter, and Instagram at savor pod and yes, 653 00:39:20,719 --> 00:39:22,960 Speaker 1: we do hope to hear from you. Savor is a 654 00:39:22,960 --> 00:39:25,480 Speaker 1: production of I Heart Radio and Stuff Media. For more 655 00:39:25,520 --> 00:39:27,600 Speaker 1: podcasts from my heart Radio, you can visit the i 656 00:39:27,680 --> 00:39:30,560 Speaker 1: heart Radio app, Apple Podcasts, or wherever you listen to 657 00:39:30,560 --> 00:39:33,440 Speaker 1: your favorite shows. Thank you as always to our super 658 00:39:33,480 --> 00:39:36,840 Speaker 1: producers Dylan Bagon and Andrew Howard. Thanks to you for listening, 659 00:39:36,880 --> 00:39:38,520 Speaker 1: and we hope that lots more good things are coming 660 00:39:38,560 --> 00:39:38,919 Speaker 1: your way.