1 00:00:09,360 --> 00:00:11,400 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. 2 00:00:11,440 --> 00:00:14,000 Speaker 2: I'm Any and I'm Lauren Vogelbaum, and today we have 3 00:00:14,040 --> 00:00:15,760 Speaker 2: an episode for you about cassilet. 4 00:00:17,239 --> 00:00:22,400 Speaker 1: Oh yes, yes, yeah, yeah, yeah, fun with pronunciation. You 5 00:00:22,520 --> 00:00:26,400 Speaker 1: took a lot of French. Was there any particular reason 6 00:00:26,600 --> 00:00:27,639 Speaker 1: this was on your mind, Laurd? 7 00:00:27,960 --> 00:00:31,120 Speaker 2: You know, it just feels like such a wonderful winter dish. 8 00:00:31,480 --> 00:00:36,400 Speaker 2: And I was kind of trying to balance these New year, 9 00:00:37,040 --> 00:00:41,280 Speaker 2: these like January episodes with a combination of like weird 10 00:00:41,400 --> 00:00:46,320 Speaker 2: health related subjects and just like nice comfy subjects. 11 00:00:47,440 --> 00:00:50,960 Speaker 3: Yeah, and this is I mean, I don't know that 12 00:00:51,000 --> 00:00:53,920 Speaker 3: I've ever had a castlelet no. 13 00:00:54,480 --> 00:00:57,600 Speaker 1: Oh my goodness. Oh they're so nice. 14 00:00:58,600 --> 00:01:01,560 Speaker 3: They sound like a very comfy dish. I mean, I 15 00:01:01,560 --> 00:01:04,320 Speaker 3: feel like I've had something adjacent. I've definitely had something 16 00:01:04,440 --> 00:01:07,199 Speaker 3: in that ballpark, but I don't know if I've ever 17 00:01:07,400 --> 00:01:09,440 Speaker 3: actually had a castle. 18 00:01:09,920 --> 00:01:10,520 Speaker 1: Yeah. 19 00:01:10,920 --> 00:01:15,759 Speaker 2: Oh, I recommend it really just really nice and like overall, 20 00:01:15,920 --> 00:01:17,520 Speaker 2: like I mean, like as long as you don't get 21 00:01:17,560 --> 00:01:20,440 Speaker 2: too caught up in it. More on that later, you 22 00:01:20,480 --> 00:01:23,640 Speaker 2: can absolutely make a similarc rum at home. 23 00:01:25,080 --> 00:01:25,399 Speaker 1: Yeah. 24 00:01:26,600 --> 00:01:29,240 Speaker 3: Yeah, I mean it sounds like something I would absolutely 25 00:01:29,240 --> 00:01:37,320 Speaker 3: be into. I'm very very interested in pursue trying it. Yeah, yes, yes, 26 00:01:37,400 --> 00:01:38,440 Speaker 3: but I guess you've had it. 27 00:01:39,000 --> 00:01:39,640 Speaker 1: I have, I have. 28 00:01:39,760 --> 00:01:44,039 Speaker 2: It's delightful. I can't even remember, but I but yep, 29 00:01:44,120 --> 00:01:50,120 Speaker 2: that's strongly believe that this was like it's something that 30 00:01:50,160 --> 00:01:54,960 Speaker 2: I have done known about. I guess just because of 31 00:01:55,000 --> 00:02:00,560 Speaker 2: like my adjacency to Lariu's gastronl meat. Maybe I'm not like, 32 00:02:00,600 --> 00:02:02,160 Speaker 2: I'm not sure, Like I like I kind of grew 33 00:02:02,200 --> 00:02:04,320 Speaker 2: up with like a sort of base of French cooking knowledge. 34 00:02:05,040 --> 00:02:09,160 Speaker 2: And yeah, maybe the last time I had it was 35 00:02:09,200 --> 00:02:14,440 Speaker 2: it some nice pub around Atlanta that enjoys doing things 36 00:02:14,480 --> 00:02:14,720 Speaker 2: like this. 37 00:02:15,560 --> 00:02:15,960 Speaker 1: Mm hmm. 38 00:02:16,880 --> 00:02:21,680 Speaker 2: Yeah, I'm for some reason, brick store pub is coming 39 00:02:21,720 --> 00:02:23,400 Speaker 2: to mind, but I'm I'm not sure. 40 00:02:23,560 --> 00:02:27,040 Speaker 1: You know, yeah, they seem like the type that would 41 00:02:27,040 --> 00:02:27,920 Speaker 1: do it. Yeah see that. 42 00:02:28,120 --> 00:02:30,560 Speaker 2: Yeah, we also do have a number of really nice 43 00:02:30,600 --> 00:02:33,639 Speaker 2: friend restaurants around town, so really good, cozy kind of places. 44 00:02:33,680 --> 00:02:38,639 Speaker 3: So yeah, yes, well, Lauren and I were discussing off Mike. 45 00:02:38,720 --> 00:02:42,280 Speaker 3: This is a very uh fun one in terms of 46 00:02:42,919 --> 00:02:43,639 Speaker 3: some drama. 47 00:02:45,000 --> 00:02:50,720 Speaker 2: Oh yes, strong opinions, very strong opinion. Yeah yeah, but 48 00:02:50,760 --> 00:02:53,240 Speaker 2: it's also a super fun one. It's got some because 49 00:02:53,240 --> 00:02:56,200 Speaker 2: all of those passions lead to a number of details 50 00:02:56,240 --> 00:02:58,799 Speaker 2: that I am bursting at the seams to tell you 51 00:02:58,840 --> 00:03:04,200 Speaker 2: all about. Oh, starting with okay, y'all, huh, oh my heck. 52 00:03:05,480 --> 00:03:08,920 Speaker 2: National Castle a Day here in the United States is 53 00:03:09,040 --> 00:03:13,520 Speaker 2: January ninth. That is the day that this episode is 54 00:03:13,560 --> 00:03:16,960 Speaker 2: coming out. And I understand that there is statistically like 55 00:03:17,000 --> 00:03:19,880 Speaker 2: a one in three hundred and sixty five chance that 56 00:03:19,880 --> 00:03:23,440 Speaker 2: that was going to happen sometime, but I had no idea, 57 00:03:23,440 --> 00:03:24,280 Speaker 2: and I'm so psyched. 58 00:03:25,200 --> 00:03:26,520 Speaker 1: We've never done that before. 59 00:03:26,680 --> 00:03:31,040 Speaker 2: No, we are precisely precisely on time and accidentally too. 60 00:03:32,080 --> 00:03:37,120 Speaker 3: Yes, that's the only time when we are on time 61 00:03:37,480 --> 00:03:41,040 Speaker 3: is accidental in fact, or if. 62 00:03:40,880 --> 00:03:41,920 Speaker 1: It's NERD related. 63 00:03:42,080 --> 00:03:47,720 Speaker 2: Yeah, right, right, sure we get very precise around May fourth. 64 00:03:48,080 --> 00:03:53,160 Speaker 1: Yes, we do. Well, that's exciting. Oh goodness. Yeah, so 65 00:03:53,240 --> 00:03:55,320 Speaker 1: Happy Castle a Day. If you're listening to this, the 66 00:03:55,400 --> 00:04:01,680 Speaker 1: day comes out Happy Castle a Day. Oh, I'm just 67 00:04:01,760 --> 00:04:04,000 Speaker 1: gonna have to sit with this. I'm actually legitimately happy 68 00:04:04,040 --> 00:04:07,000 Speaker 1: about that. I like didn't write it into the outline 69 00:04:07,000 --> 00:04:11,720 Speaker 1: so that I could surprise you. Live, thank you, even 70 00:04:11,760 --> 00:04:14,840 Speaker 1: if I'm a little flustered or just like fruit and smilingness. 71 00:04:15,000 --> 00:04:15,720 Speaker 1: That's excellent. 72 00:04:16,400 --> 00:04:19,440 Speaker 3: I know I love it. I love a good surprise. Well, 73 00:04:19,520 --> 00:04:21,880 Speaker 3: I guess that does bring us to our question. 74 00:04:22,200 --> 00:04:28,880 Speaker 1: Sure sure. Castile At, what is it? 75 00:04:29,839 --> 00:04:34,200 Speaker 2: Well, Casslet is a type of stew that can include 76 00:04:34,200 --> 00:04:38,279 Speaker 2: many things, but basically you're looking at a hearty dish 77 00:04:38,440 --> 00:04:42,040 Speaker 2: with like lots of big white beans and rich meats, 78 00:04:42,440 --> 00:04:45,520 Speaker 2: often a combination of some kind of poultry, some kind 79 00:04:45,520 --> 00:04:49,600 Speaker 2: of sausage, and some kind of smoke cured pork, all 80 00:04:49,680 --> 00:04:52,720 Speaker 2: slow cooked together with some aromatic vegetables and some like 81 00:04:52,800 --> 00:04:56,720 Speaker 2: warm and savory herbs and spices until the beans are 82 00:04:56,760 --> 00:05:00,280 Speaker 2: silky and this brown crust has formed at the top. 83 00:05:01,000 --> 00:05:03,839 Speaker 2: It's traditionally cooked in a round earthenware pot with like 84 00:05:03,880 --> 00:05:07,040 Speaker 2: a narrow base and a wider lip to get really 85 00:05:07,080 --> 00:05:10,640 Speaker 2: good crust formation, which you're supposed to encourage by like 86 00:05:10,760 --> 00:05:13,200 Speaker 2: pressing it down or like cracking it in places a 87 00:05:13,240 --> 00:05:15,880 Speaker 2: few times during cooking to allow some of the of 88 00:05:15,920 --> 00:05:19,120 Speaker 2: the liquid stew from beneath to bubble up and form 89 00:05:19,200 --> 00:05:23,360 Speaker 2: like a new layer up there. Castle At is heavy 90 00:05:23,640 --> 00:05:27,920 Speaker 2: and savory and usually a little smoky, and feels really 91 00:05:27,960 --> 00:05:32,920 Speaker 2: simple in like such a rich way. It's a stout 92 00:05:32,920 --> 00:05:34,320 Speaker 2: and sturdy kind of dish. 93 00:05:34,880 --> 00:05:36,480 Speaker 1: A good. A good castle At. 94 00:05:37,320 --> 00:05:41,760 Speaker 2: Makes you remember the ache of winter in your bones 95 00:05:42,360 --> 00:05:46,200 Speaker 2: and reminds you that humanity has been fighting back that 96 00:05:46,400 --> 00:05:49,640 Speaker 2: cold together for millennia. 97 00:05:51,160 --> 00:05:54,480 Speaker 1: Yeah, it gave me very like I'll eat this and 98 00:05:54,640 --> 00:05:57,359 Speaker 1: I would eat this in Narnia vibes or like in 99 00:05:57,400 --> 00:06:01,360 Speaker 1: the habit or something totally mm hmm. Yeah. 100 00:06:02,839 --> 00:06:07,800 Speaker 2: All that being said, people really like arguing about castle At, 101 00:06:09,080 --> 00:06:12,359 Speaker 2: like what goes in it, what absolutely does not go 102 00:06:12,440 --> 00:06:15,880 Speaker 2: in it? How thick it should be, what kind specifically 103 00:06:15,920 --> 00:06:18,360 Speaker 2: of big white beans you should use, like what town 104 00:06:18,440 --> 00:06:22,000 Speaker 2: did they come from? You monster, what kind of earthenware? 105 00:06:22,040 --> 00:06:24,760 Speaker 2: Pots specifically you cook it in? How many times you 106 00:06:24,839 --> 00:06:28,600 Speaker 2: press the crust during cooking? Is it precisely seven times? 107 00:06:29,440 --> 00:06:33,200 Speaker 1: I don't know. I can't tell you what to do 108 00:06:33,320 --> 00:06:34,240 Speaker 1: even if I did know. 109 00:06:36,160 --> 00:06:40,560 Speaker 2: I'm scared, Laura. It's okay, it's okay, we're going to 110 00:06:40,640 --> 00:06:45,040 Speaker 2: get through this. But yeah, So, so like basically, you're 111 00:06:45,120 --> 00:06:48,120 Speaker 2: you're gonna get a base of flavor from those aromatic vegetables, 112 00:06:48,160 --> 00:06:51,920 Speaker 2: usually onion, carrot, maybe celery. Your herbs and spices are 113 00:06:51,920 --> 00:06:56,560 Speaker 2: probably minimal beyond salt and pepper, like garlic, thyme, bay leaf, parsley, 114 00:06:57,000 --> 00:06:59,359 Speaker 2: maybe clove if you're going crazy what the cheese was. 115 00:07:00,440 --> 00:07:03,760 Speaker 2: Recipes generally call for stock or maybe some pork or 116 00:07:03,760 --> 00:07:07,440 Speaker 2: poultry bones in the stew to add some silkiness and body, 117 00:07:08,200 --> 00:07:10,800 Speaker 2: but the main stars of the dish are the beans 118 00:07:11,160 --> 00:07:16,040 Speaker 2: and the meaty proteins, which brings us to the three 119 00:07:16,080 --> 00:07:19,880 Speaker 2: main styles of castlet in southwest France, which is where 120 00:07:19,920 --> 00:07:23,120 Speaker 2: the dish is from, and those styles correspond to the 121 00:07:23,200 --> 00:07:28,280 Speaker 2: three cities that claim it. The Toloose version includes lamb 122 00:07:28,280 --> 00:07:34,480 Speaker 2: and or mutton, pork, sausage, duck, confee, tomatoes, tomatoes, and 123 00:07:34,520 --> 00:07:36,960 Speaker 2: maybe a sprinkling of bread crumbs on top. 124 00:07:38,200 --> 00:07:40,400 Speaker 1: No oh no, this is controversial. 125 00:07:41,960 --> 00:07:46,760 Speaker 2: The Castelna dairy version includes confee, duck or goose, fresh pork, 126 00:07:47,000 --> 00:07:52,160 Speaker 2: pork sausage, and salt pork. The carcassone version adds partridge 127 00:07:52,200 --> 00:07:57,400 Speaker 2: to this wild but all of this is what's considered traditional, 128 00:07:57,560 --> 00:08:01,320 Speaker 2: and like even the purest of pure wrists will tell 129 00:08:01,400 --> 00:08:03,960 Speaker 2: you that there is a different casslet for every cook. 130 00:08:04,520 --> 00:08:09,240 Speaker 2: So a word about the confeet. The poultry used traditionally 131 00:08:09,320 --> 00:08:11,640 Speaker 2: is confeet, and confeet is a style of cooking where 132 00:08:11,720 --> 00:08:14,000 Speaker 2: you use a lot of fat and low and slow 133 00:08:14,040 --> 00:08:19,200 Speaker 2: temperatures to preserve food, usually meat, often specifically the legs 134 00:08:19,240 --> 00:08:22,600 Speaker 2: of poultry. You basically render out the fat and then 135 00:08:22,640 --> 00:08:26,640 Speaker 2: immerse the protein in fat. It's like a deep fry, 136 00:08:26,680 --> 00:08:30,160 Speaker 2: but nowhere near the frying temperature like you're looking for 137 00:08:30,520 --> 00:08:33,600 Speaker 2: under the boiling point of water, like no higher than 138 00:08:33,720 --> 00:08:37,679 Speaker 2: two hundred fahrenheit, like ninety degrees celsius. The protein is 139 00:08:37,760 --> 00:08:41,240 Speaker 2: usually also well salted, sometimes seasoned with herbs and spices, 140 00:08:41,280 --> 00:08:45,720 Speaker 2: so you wind up with this incredibly tender, flavorful meat 141 00:08:45,960 --> 00:08:50,320 Speaker 2: that is considered fancy these days because it takes time 142 00:08:50,360 --> 00:08:53,360 Speaker 2: and effort, but absolutely started as just a way to 143 00:08:53,400 --> 00:08:59,720 Speaker 2: preserve meat for lean times. And yeah, yeah, you can 144 00:08:59,760 --> 00:09:03,960 Speaker 2: some times find canned casselet produced in France, and it 145 00:09:04,000 --> 00:09:05,760 Speaker 2: does go in and out of fashion at the sort 146 00:09:05,760 --> 00:09:08,040 Speaker 2: of like kind of nice restaurants that enjoy riffing on 147 00:09:08,200 --> 00:09:10,960 Speaker 2: simple type foods. But you can also make it yourself. 148 00:09:11,000 --> 00:09:14,120 Speaker 2: As I said above, you know, you can try going 149 00:09:14,200 --> 00:09:16,640 Speaker 2: the traditional root, one of the traditional roots, or you 150 00:09:16,640 --> 00:09:18,680 Speaker 2: can riff with what you've got and what you like, 151 00:09:19,280 --> 00:09:23,840 Speaker 2: which was probably originally the point. Yeah, as always, Serious 152 00:09:23,880 --> 00:09:26,440 Speaker 2: Eats has a pretty good recipe. You know, like, no, 153 00:09:26,640 --> 00:09:31,320 Speaker 2: you do not have to com fee your own duck. Yes, 154 00:09:31,600 --> 00:09:34,840 Speaker 2: you could sub in fresh chicken and like flavor it 155 00:09:34,880 --> 00:09:36,559 Speaker 2: with some duck fat if you. 156 00:09:36,559 --> 00:09:42,439 Speaker 1: Wanted to, you know, do whatever you want options. Which 157 00:09:42,559 --> 00:09:45,800 Speaker 1: speaking of what about the nutrition. 158 00:09:46,600 --> 00:09:49,360 Speaker 2: It really depends on what all you put in there. 159 00:09:49,840 --> 00:09:54,240 Speaker 2: This is meant to be a nutrient dense dish. Depending 160 00:09:54,240 --> 00:09:58,679 Speaker 2: on the type of proteins that you add, it can 161 00:09:58,800 --> 00:10:03,719 Speaker 2: be pretty heavy. But you know, yeah if if it's 162 00:10:03,720 --> 00:10:05,320 Speaker 2: a treat, I mean, it will fill you up and 163 00:10:05,320 --> 00:10:08,720 Speaker 2: help keep you going. Both eat an additional vegetable. 164 00:10:11,559 --> 00:10:12,440 Speaker 1: That's our new motto. 165 00:10:12,600 --> 00:10:17,080 Speaker 2: Eat an additional vegetable, not just one, not just not 166 00:10:17,160 --> 00:10:19,680 Speaker 2: just whatever small amount of carrot and on union put 167 00:10:19,760 --> 00:10:26,120 Speaker 2: under like three pounds of pork. Yeah, yeah, that's good advice. 168 00:10:27,080 --> 00:10:30,840 Speaker 2: All right, Well we have some numbers for you. We do, 169 00:10:31,080 --> 00:10:34,120 Speaker 2: we do, Okay, So there is a feat the Castle 170 00:10:34,160 --> 00:10:37,560 Speaker 2: at in a Castle Nadi every summer, which will be 171 00:10:37,720 --> 00:10:40,160 Speaker 2: I believe in it's twenty fifth year this year twenty 172 00:10:40,200 --> 00:10:43,360 Speaker 2: twenty six, although that sounds that sounds too recent, but 173 00:10:43,760 --> 00:10:46,000 Speaker 2: I don't know. I think that they've been having something 174 00:10:46,040 --> 00:10:48,200 Speaker 2: similar for a very long time and maybe this is 175 00:10:48,280 --> 00:10:52,440 Speaker 2: like the new official version. But yeah, they host some 176 00:10:52,520 --> 00:10:57,199 Speaker 2: like eighty thousand people over five days. So wow, if 177 00:10:57,240 --> 00:11:02,000 Speaker 2: you have been let us know. I've read estimates that 178 00:11:02,480 --> 00:11:05,680 Speaker 2: anywhere from like eighty five to one hundred and twenty 179 00:11:05,840 --> 00:11:09,040 Speaker 2: metric tons of castle at are produced every year in 180 00:11:09,080 --> 00:11:14,400 Speaker 2: southwest France. But those estimates, I read those numbers in 181 00:11:14,440 --> 00:11:17,040 Speaker 2: a couple different places, and it never seemed to be 182 00:11:17,080 --> 00:11:21,080 Speaker 2: referring to just canned production, and so I have no 183 00:11:21,200 --> 00:11:24,679 Speaker 2: idea how anyone would go about calculating that. And also 184 00:11:24,720 --> 00:11:26,960 Speaker 2: that's a really wide range, but like they were from 185 00:11:27,320 --> 00:11:30,480 Speaker 2: different time periods, so I'm you know, I don't know. 186 00:11:30,559 --> 00:11:32,679 Speaker 2: I thought i'd say it because it's a fun it's 187 00:11:32,720 --> 00:11:35,160 Speaker 2: a fun number. It's a fun, weird number. 188 00:11:36,160 --> 00:11:39,000 Speaker 1: Yeah. Yeah, it's popular. It is what we can say, 189 00:11:39,120 --> 00:11:40,000 Speaker 1: it is popular. 190 00:11:40,040 --> 00:11:45,920 Speaker 3: It is quite popular, and it's been pretty popular throughout 191 00:11:45,920 --> 00:11:49,800 Speaker 3: the history, certainly inspired a lot of great quotes. 192 00:11:49,600 --> 00:11:50,439 Speaker 1: Oh my goodness. 193 00:11:50,600 --> 00:11:52,640 Speaker 2: Yeah, and we are going to get into some of 194 00:11:52,679 --> 00:11:55,000 Speaker 2: those in the history section. But first we are going 195 00:11:55,040 --> 00:11:56,800 Speaker 2: to get into a quick break for a word from 196 00:11:56,800 --> 00:11:57,959 Speaker 2: our sponsors. 197 00:12:07,200 --> 00:12:09,240 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you. 198 00:12:10,280 --> 00:12:15,439 Speaker 3: So as always, with a dish with this much mythos 199 00:12:15,520 --> 00:12:20,640 Speaker 3: behind it, this much passion behind it, so so many 200 00:12:20,720 --> 00:12:24,640 Speaker 3: towns in southwestern France specifically claimed that they invented Casilet. 201 00:12:25,920 --> 00:12:28,600 Speaker 3: That being said, as you mentioned, Lauren, there are three 202 00:12:28,920 --> 00:12:34,560 Speaker 3: generally main contenders, according to Chef Prospered Montaignier from a 203 00:12:34,679 --> 00:12:36,760 Speaker 3: nineteen to twenty nine statement. 204 00:12:36,360 --> 00:12:39,880 Speaker 2: That he made Montagner being the chef who compiled the 205 00:12:39,880 --> 00:12:44,720 Speaker 2: original Larius Guestrono Miiku if y'all remember that episode, yes. 206 00:12:45,080 --> 00:12:51,200 Speaker 3: So according to him, Castello Darius Cassilet was the Supreme God, 207 00:12:51,320 --> 00:12:56,080 Speaker 3: the Father. After that Cassilet from his own home of 208 00:12:56,160 --> 00:13:00,960 Speaker 3: Carcassone was God the Son, and then from Lose the 209 00:13:01,000 --> 00:13:08,600 Speaker 3: Holy Spirit. So I feel that this is more of 210 00:13:08,720 --> 00:13:12,400 Speaker 3: a because, as you mentioned, these are three main types 211 00:13:12,600 --> 00:13:16,680 Speaker 3: that are different, and I wasn't necessarily able to pin 212 00:13:16,840 --> 00:13:20,080 Speaker 3: down the history of each of these types. But I 213 00:13:20,120 --> 00:13:23,200 Speaker 3: think it's more of a It could be more of 214 00:13:23,200 --> 00:13:25,040 Speaker 3: a preference on his end, but also just these are 215 00:13:25,080 --> 00:13:27,000 Speaker 3: the three main types and they kind of led to 216 00:13:28,080 --> 00:13:32,800 Speaker 3: all of these other iterations. Yes, but when we're talking 217 00:13:32,840 --> 00:13:37,400 Speaker 3: about Casteinoberri's claim. The popular stories that during the One 218 00:13:37,440 --> 00:13:40,199 Speaker 3: Hundred Years War, which took place between the kingdoms of 219 00:13:40,280 --> 00:13:43,920 Speaker 3: England and France between the thirteen and fourteen hundreds people 220 00:13:43,960 --> 00:13:48,480 Speaker 3: in Castell Nolberry pulled together their resources for food while 221 00:13:48,559 --> 00:13:51,760 Speaker 3: under attack by the English, and a lot of these 222 00:13:51,840 --> 00:13:56,760 Speaker 3: versions the stories beans, bacon, sausage, maybe duck were the 223 00:13:57,000 --> 00:14:00,640 Speaker 3: ingredients that were stewed together in a large clay pot. 224 00:14:01,360 --> 00:14:04,760 Speaker 3: Thus casslet was born and the townsfolk were able to 225 00:14:04,800 --> 00:14:08,160 Speaker 3: fend off the English, especially the soldiers, from given strength 226 00:14:08,200 --> 00:14:08,839 Speaker 3: by this dish. 227 00:14:08,880 --> 00:14:10,400 Speaker 1: Sure yes, yes. 228 00:14:10,800 --> 00:14:15,040 Speaker 3: However, there is no proof at all that any of 229 00:14:15,080 --> 00:14:19,360 Speaker 3: this happened, not even the specific siege in question. There 230 00:14:19,520 --> 00:14:25,280 Speaker 3: was some skirleishes that happened, but this specific sigege Yeah. 231 00:14:25,440 --> 00:14:28,080 Speaker 3: Also of note, the Gauls were eating a stew made 232 00:14:28,120 --> 00:14:30,760 Speaker 3: of lentils and pork by this point, and had been 233 00:14:31,000 --> 00:14:34,800 Speaker 3: for hundreds of years, So a lot of people say 234 00:14:34,920 --> 00:14:36,320 Speaker 3: the history of a dish. 235 00:14:36,120 --> 00:14:39,520 Speaker 1: Like this was already going on. Oh sure, yeah yes. 236 00:14:39,680 --> 00:14:46,960 Speaker 3: Which speaking of okay, the Confrerie to Castile de Castel Noderi, 237 00:14:47,160 --> 00:14:50,840 Speaker 3: which is an organization dedicated to the preservation and protection 238 00:14:51,000 --> 00:14:54,920 Speaker 3: of the tradition around Castle at once issued this quote 239 00:14:55,520 --> 00:14:58,480 Speaker 3: to try to trace the true story of the origins 240 00:14:58,480 --> 00:15:03,040 Speaker 3: of Castile. Is no small affair given the inflamed passions 241 00:15:03,080 --> 00:15:03,840 Speaker 3: it provokes. 242 00:15:06,000 --> 00:15:08,560 Speaker 1: Indeed accurate. 243 00:15:08,600 --> 00:15:12,560 Speaker 3: They are very accurate, and I love that they even them. 244 00:15:12,640 --> 00:15:17,280 Speaker 2: They were like yeah, uh, They're like, we're not We're 245 00:15:17,320 --> 00:15:18,880 Speaker 2: not really gonna touch this one. 246 00:15:19,120 --> 00:15:19,600 Speaker 1: We are. 247 00:15:20,240 --> 00:15:25,200 Speaker 2: We are the Brotherhood of Castle at Friend Castle, Milderry specifically. Yes, 248 00:15:26,160 --> 00:15:29,880 Speaker 2: like look inside, I had those tuloose kids, but but 249 00:15:30,280 --> 00:15:30,880 Speaker 2: we're not sure. 250 00:15:31,560 --> 00:15:34,240 Speaker 1: Yes, even so, even so. Uh. 251 00:15:34,280 --> 00:15:38,280 Speaker 3: They go on to point to the thirteenth century recipes 252 00:15:38,320 --> 00:15:41,640 Speaker 3: for mutton and the goom stews from Mohammed of Baghdad, 253 00:15:42,000 --> 00:15:46,400 Speaker 3: which they believed influenced French stews and soups and castle 254 00:15:46,400 --> 00:15:49,520 Speaker 3: at all. Right, so this is where I just couldn't 255 00:15:49,520 --> 00:15:52,240 Speaker 3: research every being that's ever come to France. 256 00:15:53,080 --> 00:15:56,480 Speaker 1: But I just couldn't do it. Yeah, No, that's legit. 257 00:15:57,040 --> 00:15:59,000 Speaker 2: Mm hmi side quests brother days. 258 00:15:59,040 --> 00:16:02,920 Speaker 1: Yeah, so I'm I love a bean side quest. I'm 259 00:16:02,960 --> 00:16:03,240 Speaker 1: in for it. 260 00:16:03,320 --> 00:16:08,800 Speaker 3: Oh yeah, but the white beans, now commonplace and many cassalats, 261 00:16:08,840 --> 00:16:12,040 Speaker 3: didn't arrive in France until the sixteenth century, after they 262 00:16:12,040 --> 00:16:15,960 Speaker 3: were brought back from the Americas, and allegedly Catherine Medici 263 00:16:16,000 --> 00:16:20,080 Speaker 3: popularized them in France. Prior to that, something like broad 264 00:16:20,120 --> 00:16:25,560 Speaker 3: beans were probably used. This is also when tomatoes. The 265 00:16:25,600 --> 00:16:30,600 Speaker 3: controversial tomatoes arrived, but it might have taken them a while. 266 00:16:30,320 --> 00:16:33,240 Speaker 1: To be accepted, and you can see our tomato Reducs 267 00:16:33,240 --> 00:16:34,600 Speaker 1: episode for more on that. 268 00:16:37,040 --> 00:16:41,280 Speaker 3: And similar to the beans, I just cannot go over 269 00:16:41,320 --> 00:16:44,800 Speaker 3: the history of all the meats that they included that 270 00:16:44,840 --> 00:16:47,080 Speaker 3: may be included in this dish for you. That's just 271 00:16:47,160 --> 00:16:49,120 Speaker 3: not something I can do in a single episode. 272 00:16:49,200 --> 00:16:50,400 Speaker 1: Yeah, not today, That's okay. 273 00:16:50,560 --> 00:16:54,640 Speaker 3: Yeah, another side quest, but all kinds of meats and 274 00:16:54,680 --> 00:16:58,080 Speaker 3: seafood ended up in cassalats based on taste and availability 275 00:16:58,560 --> 00:17:03,120 Speaker 3: and people, Yes, they have opinions about it, and we're 276 00:17:03,160 --> 00:17:05,840 Speaker 3: talking pork, duck, gizzard, sausage, seafood. 277 00:17:06,720 --> 00:17:08,480 Speaker 1: When the dish first started. 278 00:17:08,200 --> 00:17:10,239 Speaker 3: Out, as you kind of mentioned, Lauren, it was it 279 00:17:10,280 --> 00:17:14,200 Speaker 3: was relatively cheap, like cheap beans and a cheap cut 280 00:17:14,240 --> 00:17:16,640 Speaker 3: of whatever meat was available that would fill you up 281 00:17:17,119 --> 00:17:19,960 Speaker 3: at the time. It was often slow cooked by housewives 282 00:17:20,040 --> 00:17:24,240 Speaker 3: and was called estufats until it was renamed Caslet after 283 00:17:24,280 --> 00:17:28,320 Speaker 3: the castle, which is the clay conical pot it was 284 00:17:28,359 --> 00:17:31,720 Speaker 3: often cooked in. But yeah, it was like a kind 285 00:17:31,720 --> 00:17:33,840 Speaker 3: of a cheap, slow cooked meal that would fill you 286 00:17:33,920 --> 00:17:34,440 Speaker 3: up for days. 287 00:17:34,600 --> 00:17:38,359 Speaker 2: Yeah, Yeah, what do we got, Let's go let's go 288 00:17:39,200 --> 00:17:43,520 Speaker 2: Castle ol Dairies La maison bussu or busu I couldn't 289 00:17:43,560 --> 00:17:44,480 Speaker 2: find the pronunciation. 290 00:17:45,160 --> 00:17:48,959 Speaker 1: Opened in eighteen thirty six. It was the first castle 291 00:17:48,960 --> 00:17:53,280 Speaker 1: at factory and further cemented the area as the hub 292 00:17:53,400 --> 00:17:56,840 Speaker 1: of castle production. And you best believe people have opinions 293 00:17:56,920 --> 00:18:02,560 Speaker 1: about manufactured caslet will yes. 294 00:18:03,400 --> 00:18:07,000 Speaker 3: The dish did soon spread throughout France, Europe and later 295 00:18:07,040 --> 00:18:09,840 Speaker 3: to the United States with French expats and just the 296 00:18:09,880 --> 00:18:12,520 Speaker 3: overall rise of French food in the US and across 297 00:18:12,640 --> 00:18:17,840 Speaker 3: the globe. In nineteen sixty six, a French food council, 298 00:18:18,280 --> 00:18:23,720 Speaker 3: the etaz General de Gaestronomie Francis, determined that a quote 299 00:18:23,800 --> 00:18:27,840 Speaker 3: true castle calls for three different types of meat in 300 00:18:27,880 --> 00:18:30,960 Speaker 3: the dish and that meat must account for thirty percent 301 00:18:31,040 --> 00:18:31,280 Speaker 3: of it. 302 00:18:31,600 --> 00:18:35,280 Speaker 1: Oh oh, okay, it's very specific. It was. 303 00:18:37,400 --> 00:18:43,080 Speaker 2: Okay, So the aforementioned conferre or Brotherhood of Caslet of 304 00:18:43,160 --> 00:18:48,120 Speaker 2: Castle MOLDERI was formed in nineteen seventy and I need 305 00:18:48,240 --> 00:18:51,199 Speaker 2: y'all to know that they wear robes that are the 306 00:18:51,359 --> 00:18:57,600 Speaker 2: color of terra cotta earthenware like that a traditional castolet 307 00:18:57,640 --> 00:19:02,399 Speaker 2: would be made in and match tok hats in the 308 00:19:02,520 --> 00:19:04,679 Speaker 2: shape of a castle pot. 309 00:19:06,520 --> 00:19:09,080 Speaker 1: That's excellent. It's so cool. 310 00:19:10,240 --> 00:19:13,479 Speaker 2: I'm so psyched about it. 311 00:19:13,480 --> 00:19:17,240 Speaker 3: It's really good, everybody, it's beautiful. 312 00:19:17,600 --> 00:19:23,840 Speaker 2: Oh man. Also, there is apparently a local ode or 313 00:19:23,880 --> 00:19:28,480 Speaker 2: perhaps him to castile At that according to legend, the 314 00:19:28,560 --> 00:19:32,720 Speaker 2: people of Castel NOLDERI developed in like the early nineteen hundreds, 315 00:19:32,760 --> 00:19:36,960 Speaker 2: but definitely has been adapted by the Brotherhood. And they 316 00:19:37,080 --> 00:19:39,359 Speaker 2: still sing it, and they still sing it in the 317 00:19:39,400 --> 00:19:48,280 Speaker 2: original Oxetan language. Oh, this is like extremely in translation. 318 00:19:48,680 --> 00:19:51,159 Speaker 2: But here's a tiny snippet. I'm not going to sing it. 319 00:19:51,200 --> 00:19:53,560 Speaker 2: I couldn't find I couldn't find a recording of it. 320 00:19:53,600 --> 00:19:57,439 Speaker 2: But oh, castile At to celebrate the memory of the 321 00:19:57,480 --> 00:20:00,119 Speaker 2: bean young and old, we will sing to you. We 322 00:20:00,200 --> 00:20:04,840 Speaker 2: love you like two eyes. We'll always find a place 323 00:20:04,880 --> 00:20:12,520 Speaker 2: for you in our stomachs. It's excellent, it's beautiful. 324 00:20:13,920 --> 00:20:14,360 Speaker 1: Wow. 325 00:20:15,400 --> 00:20:17,560 Speaker 2: This is not the only song about castle A by 326 00:20:17,560 --> 00:20:20,680 Speaker 2: the way, it is also the subject of a twenty 327 00:20:20,760 --> 00:20:22,360 Speaker 2: nineteen technopop banger. 328 00:20:25,000 --> 00:20:27,360 Speaker 3: Wow, it's been a minute since we got to talk 329 00:20:27,400 --> 00:20:28,760 Speaker 3: about the technopop banger. 330 00:20:29,800 --> 00:20:36,240 Speaker 2: Yeah, the group is called a Salute sick cool. I'm 331 00:20:36,240 --> 00:20:40,959 Speaker 2: so sorry about my French anyway. Yeah, if you google 332 00:20:41,000 --> 00:20:43,680 Speaker 2: like twenty nineteen castile a song. 333 00:20:46,760 --> 00:20:50,200 Speaker 3: See I would think it would show up. I would 334 00:20:50,320 --> 00:20:52,240 Speaker 3: love if there are multiple results. 335 00:20:55,680 --> 00:21:05,040 Speaker 1: Oh it's beautiful. Wow, the music video is really cool. 336 00:21:03,080 --> 00:21:06,560 Speaker 3: Just fantastic. Again, you never know where the research will 337 00:21:06,600 --> 00:21:10,120 Speaker 3: take you. Really, you really don't. 338 00:21:10,600 --> 00:21:13,880 Speaker 1: Anyway, back to our timeline. Back to the timeline. In 339 00:21:14,000 --> 00:21:18,480 Speaker 1: nineteen ninety eight, Chef Jean Claude Rodriguez founded the Academy 340 00:21:18,600 --> 00:21:22,399 Speaker 1: Universal du Casilat and the goal of the organization was 341 00:21:22,440 --> 00:21:26,040 Speaker 1: to promote once again true castile at around the world, 342 00:21:26,359 --> 00:21:28,920 Speaker 1: upholding French traditional methods. 343 00:21:29,520 --> 00:21:33,080 Speaker 2: Yep, yep, the Universal castile At Academy. 344 00:21:33,920 --> 00:21:34,680 Speaker 1: I love this. 345 00:21:35,520 --> 00:21:38,600 Speaker 2: The first American chef was not inducted until twenty twelve. 346 00:21:39,840 --> 00:21:42,000 Speaker 1: No, they had to be sure they did. They did. 347 00:21:42,160 --> 00:21:46,080 Speaker 2: Serious business is serious business. Speaking of, there was nearly 348 00:21:46,119 --> 00:21:50,600 Speaker 2: an international incident in twenty eleven when this British actor 349 00:21:50,720 --> 00:21:54,000 Speaker 2: did a sort of prank where he set up a 350 00:21:54,040 --> 00:22:01,760 Speaker 2: stand selling canned casilat in Castel NADERI like British versions 351 00:22:02,080 --> 00:22:06,880 Speaker 2: of castle At involving like curry or sweet and sour 352 00:22:06,960 --> 00:22:13,200 Speaker 2: sauce or mint or marmalade, and all. 353 00:22:13,119 --> 00:22:14,400 Speaker 1: Of this was a joke. 354 00:22:14,440 --> 00:22:17,600 Speaker 2: It was like commissioned by a local French producer of 355 00:22:17,680 --> 00:22:20,880 Speaker 2: cann castle At. But I do not have the idea 356 00:22:20,920 --> 00:22:23,119 Speaker 2: that the locals appreciated this joke. 357 00:22:25,560 --> 00:22:28,040 Speaker 1: Oh, I agree, Laura. 358 00:22:28,119 --> 00:22:35,600 Speaker 3: I think there were some anger, they were mad, some 359 00:22:35,720 --> 00:22:37,000 Speaker 3: very strong opinions. 360 00:22:38,640 --> 00:22:45,080 Speaker 2: Yeah. I believe that the American National Casalet Day originated 361 00:22:45,160 --> 00:22:49,920 Speaker 2: in twenty fourteen in New York City, partially as an 362 00:22:49,960 --> 00:22:56,880 Speaker 2: effort of the aforementioned Academy and brotherhood. They were doing 363 00:22:56,880 --> 00:22:59,719 Speaker 2: a lot of like joint work to promote casileet right 364 00:22:59,720 --> 00:23:00,360 Speaker 2: around to that. 365 00:23:00,359 --> 00:23:03,439 Speaker 1: Time, so they can work together. 366 00:23:03,720 --> 00:23:05,800 Speaker 2: They can, they can, they can. They're they're not, they're not, 367 00:23:06,280 --> 00:23:08,479 Speaker 2: they're not opposed. Yeah, they're not at odds. 368 00:23:09,280 --> 00:23:12,679 Speaker 1: Love that for them. Yeah. 369 00:23:12,720 --> 00:23:16,720 Speaker 2: But yeah, and just you know, like a thing that 370 00:23:16,760 --> 00:23:18,399 Speaker 2: I guess we have to end all our episodes with 371 00:23:18,480 --> 00:23:21,439 Speaker 2: these days. Climate change is coming for a castle At. 372 00:23:22,240 --> 00:23:26,240 Speaker 2: The beans traditionally used are water intensive to grow, and 373 00:23:27,320 --> 00:23:30,280 Speaker 2: throughout the twenty twenties there have been droughts in the 374 00:23:30,320 --> 00:23:34,080 Speaker 2: regions where they're grown, forcing farmers to cut back on production. 375 00:23:35,800 --> 00:23:41,080 Speaker 2: But researchers are working on both improving water infrastructure in 376 00:23:41,160 --> 00:23:46,160 Speaker 2: the area and on creating more drought resistant bean plants. 377 00:23:46,359 --> 00:23:53,399 Speaker 1: So, yeah, if if I learned anything from this episode, 378 00:23:53,920 --> 00:23:58,359 Speaker 1: primarily it is people are passionate about Castolet and people 379 00:23:58,400 --> 00:24:01,280 Speaker 1: are going to be looking into how to preserve their castle. 380 00:24:01,560 --> 00:24:07,960 Speaker 2: Oh yes, yeah, no, Like I also had to hold 381 00:24:07,960 --> 00:24:10,800 Speaker 2: myself back because I was like I could like at 382 00:24:10,880 --> 00:24:13,919 Speaker 2: least one of these types of beans is like a 383 00:24:14,160 --> 00:24:19,320 Speaker 2: like a pdo, like a like a designated origin bean, 384 00:24:20,720 --> 00:24:23,480 Speaker 2: and and I was like I can't. There's it's too much. 385 00:24:26,160 --> 00:24:29,560 Speaker 2: And then I was like, how much how much about 386 00:24:29,600 --> 00:24:32,880 Speaker 2: this brotherhood and this academy can I go into right now? 387 00:24:33,480 --> 00:24:36,640 Speaker 2: Because I want to keep talking about them forever. 388 00:24:38,760 --> 00:24:42,560 Speaker 3: Yeah, definitely look them up. 389 00:24:42,680 --> 00:24:45,159 Speaker 1: Look up there their outfits. 390 00:24:45,480 --> 00:24:50,679 Speaker 2: Oh man, yeah, they both different metals the the Academy, 391 00:24:50,920 --> 00:24:53,600 Speaker 2: Like when you join the Academy you get this little 392 00:24:55,000 --> 00:25:05,000 Speaker 2: cassole pot metal medallion like it's yeah, oh I love it. 393 00:25:05,200 --> 00:25:07,159 Speaker 1: Just a true, a true joy. So. 394 00:25:07,920 --> 00:25:11,280 Speaker 2: I don't know if anyone listening has ever been involved, 395 00:25:11,359 --> 00:25:14,560 Speaker 2: but if you are, thank you, thank you for your service. 396 00:25:15,880 --> 00:25:20,160 Speaker 1: Yes, and please write in, yeah let us know. Please 397 00:25:20,240 --> 00:25:26,280 Speaker 1: leaves and yeah, listeners write in if you've even been 398 00:25:26,320 --> 00:25:27,240 Speaker 1: involved in any. 399 00:25:27,080 --> 00:25:30,280 Speaker 3: Way in Castle A but also yeah, if you just 400 00:25:30,320 --> 00:25:35,199 Speaker 3: have recipes, you know, we love those yes, but I 401 00:25:35,240 --> 00:25:37,240 Speaker 3: think that's what we have to say about Castle at for. 402 00:25:37,240 --> 00:25:38,359 Speaker 1: Now, I think it is. 403 00:25:39,000 --> 00:25:41,200 Speaker 2: We do already have some listener mail for you, though, 404 00:25:41,240 --> 00:25:42,679 Speaker 2: and we are going to get into that as soon 405 00:25:42,720 --> 00:25:44,400 Speaker 2: as we get back from a one more quick break 406 00:25:44,440 --> 00:25:46,199 Speaker 2: for a word from our sponsors. 407 00:25:55,600 --> 00:25:58,520 Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and 408 00:25:58,560 --> 00:26:10,280 Speaker 1: we're back with listeners made nice warm hug. Yes. 409 00:26:11,080 --> 00:26:16,919 Speaker 3: Oh okay. So John wrote about our co hog clam episode. 410 00:26:17,480 --> 00:26:17,960 Speaker 1: Loved it. 411 00:26:18,400 --> 00:26:20,879 Speaker 3: I grew up in Rhode Island in the sixties. My 412 00:26:21,000 --> 00:26:23,399 Speaker 3: sisters and I personally dug up co hog clams with 413 00:26:23,440 --> 00:26:27,399 Speaker 3: our feet quite common. I greatly look forward to your 414 00:26:27,400 --> 00:26:32,000 Speaker 3: future episode on New England clambags. They were awesome. 415 00:26:32,920 --> 00:26:35,520 Speaker 1: As I recall decades later, you dug a pit in 416 00:26:35,600 --> 00:26:38,359 Speaker 1: the sand, put in large rocks and build a fire 417 00:26:38,440 --> 00:26:41,800 Speaker 1: upon them. At a certain point you put in wet seaweed, 418 00:26:41,920 --> 00:26:46,280 Speaker 1: and then alternated layers of food and more seaweed, clams, lobsters, 419 00:26:46,359 --> 00:26:50,320 Speaker 1: ears of corn, sausages, potatoes, whatever y'all choose. Fill in 420 00:26:50,359 --> 00:26:53,240 Speaker 1: with a layer of sand, put a potato on top, 421 00:26:53,720 --> 00:26:59,440 Speaker 1: and when it's done, it's all done. OMG, what a feast. 422 00:27:00,200 --> 00:27:02,240 Speaker 1: Since this took hours like the pig Ross that I'm 423 00:27:02,280 --> 00:27:05,440 Speaker 1: currently used to. There was much drinking of beer. 424 00:27:06,680 --> 00:27:10,480 Speaker 3: You forgot that the resident town and family guy is 425 00:27:10,560 --> 00:27:14,920 Speaker 3: coha Grhode Island. I did stumble across that fact several times, 426 00:27:14,960 --> 00:27:16,679 Speaker 3: and I knew it, like I've seen the show. But 427 00:27:16,760 --> 00:27:18,000 Speaker 3: I yes, we forgot to. 428 00:27:18,160 --> 00:27:18,440 Speaker 1: We did. 429 00:27:18,440 --> 00:27:21,800 Speaker 2: We did forget to mention that absolutely are bad. Uh 430 00:27:22,200 --> 00:27:26,400 Speaker 2: and yeah led to a great discussion in my household 431 00:27:26,480 --> 00:27:28,760 Speaker 2: about that town being not real. 432 00:27:28,920 --> 00:27:31,000 Speaker 1: It's a it's a fictional town, yes, but. 433 00:27:32,359 --> 00:27:38,520 Speaker 2: Uh but uh yeah, that is also what I understand 434 00:27:39,000 --> 00:27:44,080 Speaker 2: clambakes to be about, except I had not heard the 435 00:27:44,160 --> 00:27:48,439 Speaker 2: detail about the potato timer. I am now obsessed with 436 00:27:48,520 --> 00:27:50,040 Speaker 2: the idea of a potato timer. 437 00:27:51,080 --> 00:27:56,679 Speaker 3: That's an excellent detail. I love that so much. This 438 00:27:56,760 --> 00:28:00,000 Speaker 3: also just sounds like a really fun like your comparison 439 00:28:00,160 --> 00:28:03,000 Speaker 3: to you know, pig Roast. Yeah, it just sounds like 440 00:28:03,040 --> 00:28:06,639 Speaker 3: a fun communal hangout where you're, yeah, you're fading for 441 00:28:06,680 --> 00:28:09,800 Speaker 3: this delicious food and maybe drinking beer or whatever. 442 00:28:09,520 --> 00:28:11,959 Speaker 2: But yeah maybe rd and around, you know, yeah, like 443 00:28:11,960 --> 00:28:14,040 Speaker 2: like plans and games, like having a nice time. 444 00:28:15,000 --> 00:28:18,119 Speaker 3: Yeah, and we did mention in that episode that you know, 445 00:28:18,200 --> 00:28:20,920 Speaker 3: children would dig up the clams with their feet. It 446 00:28:21,000 --> 00:28:24,000 Speaker 3: was kind of a tourist activity. So cool of you 447 00:28:24,040 --> 00:28:24,960 Speaker 3: to write in about that and. 448 00:28:24,880 --> 00:28:27,280 Speaker 1: Confirmed, Yeah, yeah, thank you. 449 00:28:27,359 --> 00:28:29,960 Speaker 2: It's one of those details that sometimes sounds like almost 450 00:28:30,040 --> 00:28:33,560 Speaker 2: too homey to be true, but then you think, no, 451 00:28:33,720 --> 00:28:35,720 Speaker 2: that's just how you do it, probably like that's just 452 00:28:35,760 --> 00:28:38,840 Speaker 2: an easy that's I mean, you're already using your feet. 453 00:28:39,680 --> 00:28:44,120 Speaker 1: Yeah, might as well, why not? 454 00:28:44,400 --> 00:28:49,920 Speaker 2: Yeah, yeah, Joe wrote, ha yah. The past few episodes 455 00:28:49,920 --> 00:28:52,560 Speaker 2: have sparked a few thoughts, not enough to stand by themselves, 456 00:28:52,560 --> 00:28:55,640 Speaker 2: but as a collection of somewhat rapid fire impressions. 457 00:28:55,840 --> 00:28:56,840 Speaker 1: So here we go. 458 00:28:57,720 --> 00:29:00,480 Speaker 2: My family visited Pike Place Market in Seattle last year 459 00:29:00,560 --> 00:29:03,120 Speaker 2: and we sent a box of dungeness crab and smoked 460 00:29:03,160 --> 00:29:06,720 Speaker 2: salmon home. I still dream of that smoked salmon, and 461 00:29:06,920 --> 00:29:09,600 Speaker 2: the experience of sitting around the table with my family 462 00:29:09,640 --> 00:29:13,000 Speaker 2: cracking into that crab will certainly stay with me. We're 463 00:29:13,040 --> 00:29:15,520 Speaker 2: not used to crabs that big and intimidating, but as 464 00:29:15,560 --> 00:29:18,719 Speaker 2: with all crabs, the effort is worth it. If someone 465 00:29:18,800 --> 00:29:21,920 Speaker 2: takes a crab apart for you, that is definitely love. 466 00:29:23,280 --> 00:29:26,200 Speaker 2: Jasmine tea was one of the first teas I truly enjoyed. 467 00:29:26,480 --> 00:29:28,920 Speaker 2: A friend of mine used to work at Tivana when 468 00:29:28,920 --> 00:29:31,160 Speaker 2: it used to be a standalone store, and she always 469 00:29:31,200 --> 00:29:33,360 Speaker 2: had a huge stock of it in her cupboards that 470 00:29:33,400 --> 00:29:38,000 Speaker 2: I would shamelessly raid. Another friend has family in Toronto 471 00:29:38,200 --> 00:29:40,160 Speaker 2: and it's through them that I tried to make in 472 00:29:40,240 --> 00:29:42,840 Speaker 2: beef patties for the first time. Not sure what shop 473 00:29:42,880 --> 00:29:45,440 Speaker 2: they get them from, but they are so spicy and 474 00:29:45,560 --> 00:29:48,240 Speaker 2: yet so delicious that I'm more than willing to suffer 475 00:29:48,240 --> 00:29:51,840 Speaker 2: through the heat. While in grad school in England, I 476 00:29:52,000 --> 00:29:57,360 Speaker 2: usually transferred flights in shipful Shipfall I'm not sure. 477 00:29:57,440 --> 00:29:57,800 Speaker 1: Yeah. 478 00:29:58,080 --> 00:30:02,120 Speaker 2: In Amsterdam, great stroop waffles from the Dooty Free Store 479 00:30:02,120 --> 00:30:04,760 Speaker 2: were my go to gifts for friends and family because 480 00:30:04,800 --> 00:30:06,960 Speaker 2: they were still pretty rare over here at that point 481 00:30:06,960 --> 00:30:09,800 Speaker 2: in time. Nothing beats a chat over tea with a 482 00:30:09,840 --> 00:30:14,200 Speaker 2: stroop waffle slowly softening over top the mug. Chex mix 483 00:30:14,320 --> 00:30:16,520 Speaker 2: is one of my favorite snacks. I have some sitting 484 00:30:16,560 --> 00:30:19,160 Speaker 2: in my pantry as we speak. The mom of yet 485 00:30:19,160 --> 00:30:21,680 Speaker 2: another friend is something of a Chex mix queen in 486 00:30:21,680 --> 00:30:25,040 Speaker 2: my opinion. She makes sweet and savory mixes and often 487 00:30:25,040 --> 00:30:27,840 Speaker 2: puts her own spin on them. For example, since she's 488 00:30:27,880 --> 00:30:30,480 Speaker 2: not a fan of wheat checks, she swaps in cheerios 489 00:30:30,520 --> 00:30:33,840 Speaker 2: when she's doing a savory mix. The recipe I'm attaching 490 00:30:33,920 --> 00:30:36,720 Speaker 2: is a snickerdoodle, muddy buddy, or puppy chow, as we 491 00:30:36,760 --> 00:30:39,960 Speaker 2: call it in the Midwest variation. As you'll see, she 492 00:30:40,120 --> 00:30:42,040 Speaker 2: changed the amount of cinnamon because she didn't think the 493 00:30:42,040 --> 00:30:45,200 Speaker 2: original recipe had enough of it. And now I'm craving 494 00:30:45,240 --> 00:30:45,760 Speaker 2: puppy chow. 495 00:30:48,280 --> 00:30:50,760 Speaker 3: Yes, and a recipe was attached if any of you 496 00:30:50,840 --> 00:30:55,400 Speaker 3: listeners want it. I have heard of puffy Chow. I 497 00:30:55,480 --> 00:30:59,000 Speaker 3: love the versatility and Chex mix. I love that you 498 00:30:59,000 --> 00:31:00,640 Speaker 3: have a Chex mix queen. 499 00:31:00,400 --> 00:31:03,360 Speaker 2: In your own Yes, yes, I feel like this is 500 00:31:03,360 --> 00:31:06,320 Speaker 2: a very Midwest thing to have, Like, this is absolutely 501 00:31:06,680 --> 00:31:09,080 Speaker 2: a thing that a lot of humans listening are going 502 00:31:09,160 --> 00:31:11,040 Speaker 2: to respond to, like, yeah, of course you've got the 503 00:31:11,040 --> 00:31:12,880 Speaker 2: one friend who's really good at chex mix. 504 00:31:13,000 --> 00:31:16,720 Speaker 3: Yeah, yes, and maybe multiple types of checks mix. Do 505 00:31:16,760 --> 00:31:18,200 Speaker 3: you have savory one or a sweet one? 506 00:31:18,240 --> 00:31:20,720 Speaker 1: This stuff, oh man, absolutely so good. 507 00:31:20,840 --> 00:31:29,480 Speaker 2: Yeah. Pipe Place Market is indeed delightful. Yes, and oh man, 508 00:31:29,600 --> 00:31:31,360 Speaker 2: that does that does sound real good. 509 00:31:31,720 --> 00:31:36,520 Speaker 1: I haven't gotten any crab yet, I me either, and 510 00:31:36,600 --> 00:31:38,520 Speaker 1: I tried to get some. I don't. I can't remember 511 00:31:38,560 --> 00:31:40,400 Speaker 1: if I mentioned it on the podcast, but I was 512 00:31:40,440 --> 00:31:42,600 Speaker 1: trying to get some from my mom for Christmas because 513 00:31:42,600 --> 00:31:46,400 Speaker 1: she loves crab. I just couldn't. I wanted the fresh 514 00:31:46,640 --> 00:31:52,240 Speaker 1: Oh yeah, yeah, find it. But I do agree that 515 00:31:52,960 --> 00:31:55,480 Speaker 1: whoever is, if someone's willing to take a part a 516 00:31:55,520 --> 00:31:58,760 Speaker 1: crab for you, that's a special type of. 517 00:31:58,720 --> 00:32:03,480 Speaker 2: Love that really is genuinely yes, and let you eat 518 00:32:03,520 --> 00:32:06,800 Speaker 2: it right, Yeah, that's a that's a bunch. 519 00:32:07,520 --> 00:32:07,720 Speaker 1: Oh. 520 00:32:07,760 --> 00:32:11,240 Speaker 2: I did get some Jamaican patties recently, though. I had 521 00:32:11,240 --> 00:32:16,640 Speaker 2: some good frozen chicken curry ones from Caribbean market that 522 00:32:16,720 --> 00:32:19,640 Speaker 2: I went to that's somewhere around Atlanta, and oh they 523 00:32:19,680 --> 00:32:20,280 Speaker 2: were so good. 524 00:32:21,520 --> 00:32:24,400 Speaker 1: I have some frozen ones waiting for me too, and 525 00:32:24,440 --> 00:32:29,120 Speaker 1: I got the spicy ones, so I'm oh, spice sometimes 526 00:32:29,680 --> 00:32:32,760 Speaker 1: you could. I can overestimate what I can do. I 527 00:32:33,000 --> 00:32:35,040 Speaker 1: feel confident, but we'll see. 528 00:32:35,120 --> 00:32:38,160 Speaker 2: Yeah, these these were, I mean they were they had 529 00:32:38,200 --> 00:32:40,800 Speaker 2: spice to them. I wouldn't say that they were super hot, 530 00:32:41,600 --> 00:32:44,760 Speaker 2: they were certainly hotter than like your typical American frozen 531 00:32:44,800 --> 00:32:45,400 Speaker 2: food with me. 532 00:32:46,960 --> 00:32:49,720 Speaker 1: All right, well, I'll report back. 533 00:32:51,360 --> 00:32:53,600 Speaker 3: And yes, it is nice to have a friend who 534 00:32:53,680 --> 00:32:57,920 Speaker 3: has lots of teas that you yes, raid, but also 535 00:32:58,240 --> 00:33:01,520 Speaker 3: uh yeah. 536 00:33:00,760 --> 00:33:05,120 Speaker 1: Stroop waffles over a warm beverage. I haven't gotten any 537 00:33:05,160 --> 00:33:12,080 Speaker 1: of those either yet. We're so behind. We are good 538 00:33:12,080 --> 00:33:15,240 Speaker 1: problem to have. It is a good problem. It is 539 00:33:15,240 --> 00:33:15,960 Speaker 1: a good problem I have. 540 00:33:16,440 --> 00:33:20,080 Speaker 3: And we love that you listeners remind us, yes, that 541 00:33:20,120 --> 00:33:24,680 Speaker 3: we need to fix these things, to try these things. 542 00:33:25,240 --> 00:33:27,920 Speaker 3: So thank you so much to both of these listeners 543 00:33:27,920 --> 00:33:30,680 Speaker 3: for writing in. If you would like to write to us, 544 00:33:30,760 --> 00:33:34,040 Speaker 3: you can. Our email is Hello at savorpod dot com. 545 00:33:34,080 --> 00:33:35,480 Speaker 1: We're also on social media. 546 00:33:35,560 --> 00:33:38,920 Speaker 2: You can find us on Instagram and blue Sky at 547 00:33:38,920 --> 00:33:40,760 Speaker 2: savor pod, and we do hope to hear from you. 548 00:33:41,280 --> 00:33:44,160 Speaker 2: Savor is a production of iHeartRadio. For more podcasts from 549 00:33:44,120 --> 00:33:47,600 Speaker 2: my Heart Radio, you can visit the iHeartRadio app, Apple Podcasts, 550 00:33:47,680 --> 00:33:50,480 Speaker 2: or wherever you listen to your favorite shows. Thanks as 551 00:33:50,520 --> 00:33:53,520 Speaker 2: always to our super producers Dylan Fagan and Andrew Howard. 552 00:33:53,880 --> 00:33:55,680 Speaker 2: Thanks to you for listening, and we hope that lots 553 00:33:55,720 --> 00:33:57,160 Speaker 2: more good things are coming your way.