1 00:00:07,320 --> 00:00:09,720 Speaker 1: Hello, and welcome to Savor. I'm any Rees and I'm 2 00:00:09,800 --> 00:00:16,560 Speaker 1: Lauren fog Obam, and today we're talking about pecans. Yes, pecans, 3 00:00:17,840 --> 00:00:20,720 Speaker 1: because this is another episode that will include some fun 4 00:00:20,800 --> 00:00:26,640 Speaker 1: with pronunciation. Studies have found there are four distinct pronunciations 5 00:00:26,840 --> 00:00:32,239 Speaker 1: of pecan. I say pecan, I say pecan as well. 6 00:00:32,280 --> 00:00:35,720 Speaker 1: I think where I grew up it was we can. Yes. 7 00:00:36,040 --> 00:00:42,120 Speaker 1: According to the study, if you're curious, of Northeasterner say pecan, 8 00:00:42,680 --> 00:00:47,360 Speaker 1: while of Southerners do, the preferred Southern pronunciation is pecan. 9 00:00:48,240 --> 00:00:51,400 Speaker 1: And I know there's a Southern I I didn't write 10 00:00:51,400 --> 00:00:55,560 Speaker 1: it down, but there's like a Southern joke about pecan 11 00:00:55,720 --> 00:00:58,480 Speaker 1: a pecan being something truckers used to pee in when 12 00:00:58,560 --> 00:01:05,959 Speaker 1: we don't have time. Just stop anyway, we're gonna say. 13 00:01:06,000 --> 00:01:08,400 Speaker 1: I'm going to say pecan because that's how I grew 14 00:01:08,480 --> 00:01:12,280 Speaker 1: up saying it. I've switched. I'm a convert, you're a convert. 15 00:01:12,319 --> 00:01:17,920 Speaker 1: I'm a pecan convert. Pecan convert. That's fun to say. 16 00:01:18,000 --> 00:01:20,400 Speaker 1: That's fun to say. Um, And just a note here 17 00:01:20,440 --> 00:01:23,120 Speaker 1: before we dive in, if you ever had fresh pecans, 18 00:01:23,520 --> 00:01:26,959 Speaker 1: they are amazing. My dad's old office used to have 19 00:01:27,040 --> 00:01:30,000 Speaker 1: this big pecan tree next to it, and they were 20 00:01:30,120 --> 00:01:33,080 Speaker 1: so good if you got to them before the squirls did, 21 00:01:33,080 --> 00:01:35,560 Speaker 1: because those squirrels you have to fight, You have to 22 00:01:35,560 --> 00:01:37,000 Speaker 1: fight for it. We are not the only beings that 23 00:01:37,000 --> 00:01:40,000 Speaker 1: like eating pecans, not at all. No, no, no. And 24 00:01:40,080 --> 00:01:43,840 Speaker 1: I once took an acting job, and what I thought 25 00:01:43,920 --> 00:01:47,200 Speaker 1: was Decatur, Georgia, which is right next to Atlanta. That 26 00:01:47,240 --> 00:01:49,920 Speaker 1: would have been a very short commute for me. Turns 27 00:01:49,920 --> 00:01:54,520 Speaker 1: out there's a Decatur, Alabama, And so for months I 28 00:01:54,520 --> 00:01:59,760 Speaker 1: commuted to Decatur, Alabama every weekend. And it's a very 29 00:01:59,760 --> 00:02:02,800 Speaker 1: small places pretty, but they do have a lot of 30 00:02:02,840 --> 00:02:06,760 Speaker 1: fresh pecans. In fact, we filmed inside a fresh pecon 31 00:02:07,040 --> 00:02:11,200 Speaker 1: store like it just had fins of pecans. So I'll 32 00:02:11,200 --> 00:02:15,079 Speaker 1: put that in the positives column for that whole fiasco 33 00:02:15,160 --> 00:02:17,400 Speaker 1: where I should have. It taught me an important lesson. 34 00:02:18,480 --> 00:02:21,360 Speaker 1: Always do your research and know where your job is 35 00:02:21,440 --> 00:02:25,560 Speaker 1: that you're accepting. That's a that's a good, good, good tip. Thanks, 36 00:02:25,600 --> 00:02:29,320 Speaker 1: thanks Annie. It should have been obvious, but you know 37 00:02:29,720 --> 00:02:33,880 Speaker 1: life isn't always obvious. That's true. There are some things 38 00:02:33,919 --> 00:02:36,240 Speaker 1: about pecans that aren't obvious either, which brings us to 39 00:02:36,320 --> 00:02:43,880 Speaker 1: our question, what are they? Well? Planes Elevated convection at 40 00:02:43,960 --> 00:02:47,320 Speaker 1: night or pecan is a multi department field project studying 41 00:02:47,520 --> 00:02:50,640 Speaker 1: nighttime thunderstorms in the arid regions of the United States 42 00:02:50,639 --> 00:02:56,919 Speaker 1: in order to determine what I think that's that's a 43 00:02:57,040 --> 00:03:01,320 Speaker 1: front um and they're actually delving into whether or not 44 00:03:02,160 --> 00:03:06,800 Speaker 1: there's an alternate dimension. Oh wow, like I don't know. 45 00:03:07,320 --> 00:03:11,560 Speaker 1: Dr who Yeah, anyway, that this is the end of 46 00:03:11,560 --> 00:03:14,919 Speaker 1: the food. So now we're gonna we're gonna dump a 47 00:03:14,960 --> 00:03:17,640 Speaker 1: boat all of our time to figuring out what they're 48 00:03:17,720 --> 00:03:21,480 Speaker 1: really up to at p E C A N. We're 49 00:03:21,520 --> 00:03:28,280 Speaker 1: onto you there, eyes any No, they are a department 50 00:03:28,360 --> 00:03:30,920 Speaker 1: that has a lot of nut related jokes, which I 51 00:03:30,960 --> 00:03:33,480 Speaker 1: appreciated about them. It was one of the first things 52 00:03:33,480 --> 00:03:37,240 Speaker 1: that popped up in my Google search. Anyway, the pecan food. 53 00:03:37,400 --> 00:03:44,880 Speaker 1: The food, it's another droop what droop power troop. Yeah, 54 00:03:45,080 --> 00:03:47,680 Speaker 1: we tried to pick a true nut, y'all, we really did. 55 00:03:47,960 --> 00:03:50,920 Speaker 1: That's why this one. But as it turns out, we 56 00:03:51,040 --> 00:03:53,840 Speaker 1: just have a lot to learn about botany. We'll go 57 00:03:53,920 --> 00:03:59,080 Speaker 1: on this journey together. Come along with us, friends, So okay. 58 00:03:59,200 --> 00:04:02,360 Speaker 1: Pecans are the seed of a fruit that grows on 59 00:04:02,440 --> 00:04:06,200 Speaker 1: trees um. The species is called kia Illinois nansis, and 60 00:04:06,200 --> 00:04:08,280 Speaker 1: the guy who named it that thought that pecans were 61 00:04:08,280 --> 00:04:11,640 Speaker 1: from Illinois because he was studying trees grown from seeds 62 00:04:11,760 --> 00:04:15,920 Speaker 1: that came from traders from Illinois um he originally placed 63 00:04:16,000 --> 00:04:18,560 Speaker 1: in the walnut family. Also, he wasn't entirely well informed 64 00:04:18,560 --> 00:04:20,760 Speaker 1: about pecans, and he might have been to write illinois 65 00:04:20,839 --> 00:04:25,440 Speaker 1: ensis instead of illinois nsis, but made a typo. There's 66 00:04:25,440 --> 00:04:28,960 Speaker 1: a lot of confusion about this botanical name for pecans. 67 00:04:29,080 --> 00:04:32,360 Speaker 1: But moving on. Pecans are big, old shade trees, which 68 00:04:32,480 --> 00:04:34,479 Speaker 1: does not mean that they are giving you side ie. 69 00:04:34,560 --> 00:04:37,320 Speaker 1: They grow to about seventy two hundred feet tall that's 70 00:04:37,320 --> 00:04:40,520 Speaker 1: twenty to thirty and put off a lot of shade, 71 00:04:40,640 --> 00:04:43,440 Speaker 1: but be a clusters of fruits that consist of like 72 00:04:43,440 --> 00:04:47,440 Speaker 1: a fibrous husk containing a stiff, thin shell containing in 73 00:04:47,480 --> 00:04:50,680 Speaker 1: turn a tasty seed. When the fruit is ripe, the 74 00:04:50,720 --> 00:04:53,839 Speaker 1: husk turns from green to yellow and peels back in 75 00:04:53,920 --> 00:04:58,920 Speaker 1: four sections. Uh, sort of like those folded paper fortune games. Yeah, oh, 76 00:04:58,960 --> 00:05:01,920 Speaker 1: I was so good at the making them. I mean, 77 00:05:01,960 --> 00:05:04,159 Speaker 1: there's no real way to be good to win them 78 00:05:04,279 --> 00:05:08,120 Speaker 1: unless you cheat. Not that I would not that either 79 00:05:08,200 --> 00:05:14,040 Speaker 1: of us would ever have cheated, we should continue. Okay, Yes, 80 00:05:14,279 --> 00:05:18,120 Speaker 1: it folds back the fruit, revealing the pecan nut, which 81 00:05:18,120 --> 00:05:20,080 Speaker 1: will be like a grayish light brown, perhaps of some 82 00:05:20,200 --> 00:05:22,960 Speaker 1: darker streaking. You crack upen the shell to remove the 83 00:05:23,040 --> 00:05:26,000 Speaker 1: nut meat, which generally comes out in two halves, each 84 00:05:26,000 --> 00:05:28,480 Speaker 1: of which looks like a like a wee toasty little brain. 85 00:05:28,880 --> 00:05:31,440 Speaker 1: It does, I have thought that. And they're kind of 86 00:05:31,440 --> 00:05:34,680 Speaker 1: crunchy tender um. The flavor of cons is fatty and 87 00:05:34,720 --> 00:05:38,839 Speaker 1: sweet and a little roasty vanilla e buttery. Yeah. Also, 88 00:05:38,880 --> 00:05:41,320 Speaker 1: if you're looking to make cockroach clusters for your next 89 00:05:41,320 --> 00:05:45,120 Speaker 1: Harry Potter themed party, the cons are very good as 90 00:05:45,160 --> 00:05:48,599 Speaker 1: a cockroach. Oh, I believe you just saying. They are 91 00:05:48,680 --> 00:05:52,359 Speaker 1: a new world food native to the southern United States 92 00:05:52,480 --> 00:05:55,880 Speaker 1: and Mexico, growing especially well near the Mississippi River. They 93 00:05:55,880 --> 00:05:59,680 Speaker 1: are the only major tree nut native to North America. 94 00:06:00,200 --> 00:06:02,760 Speaker 1: And again, this is something I guess I just live 95 00:06:02,800 --> 00:06:04,960 Speaker 1: in my own little world. I didn't realize that pecans 96 00:06:04,960 --> 00:06:09,279 Speaker 1: were so specific, specifically southern in a way. I didn't 97 00:06:09,279 --> 00:06:13,239 Speaker 1: know it. The word pecan comes from a few related words, 98 00:06:13,680 --> 00:06:18,640 Speaker 1: the Algonquin word pecan, the cree word pecan. I'm probably 99 00:06:18,680 --> 00:06:22,920 Speaker 1: mispronouncing those very much, but um, and they mean nut 100 00:06:23,000 --> 00:06:24,800 Speaker 1: that needs a stone to crack, which led to the 101 00:06:24,800 --> 00:06:29,359 Speaker 1: French word the can, and then pecan or pecan however 102 00:06:29,680 --> 00:06:33,200 Speaker 1: you pronounce it. The original algonquin word could refer to 103 00:06:33,240 --> 00:06:35,960 Speaker 1: other hard nuts like walnuts or hickory nuts. Pecans are 104 00:06:35,960 --> 00:06:39,320 Speaker 1: in the hickory family, botanists have decided. And another note 105 00:06:39,320 --> 00:06:42,760 Speaker 1: about that pronunciation. Interestingly, the native range of the pecan 106 00:06:42,839 --> 00:06:45,839 Speaker 1: tree along the western edge of the Mississippi out into 107 00:06:45,880 --> 00:06:52,000 Speaker 1: Texas does pronounce the word pecan. So pecan. So we're right, 108 00:06:52,360 --> 00:06:56,919 Speaker 1: That's what I'm saying. Case closed, donut send us your letters. 109 00:06:57,480 --> 00:07:00,799 Speaker 1: We will probably still read them and will be happy 110 00:07:00,839 --> 00:07:05,960 Speaker 1: about it. We'll be pretty happy about it if they're kind. Yeah, yeah, yeah. Um. 111 00:07:06,720 --> 00:07:10,320 Speaker 1: The trees can live to be three years are older, 112 00:07:10,760 --> 00:07:14,680 Speaker 1: and they're known for being a little finicky as producers. 113 00:07:15,280 --> 00:07:17,880 Speaker 1: Lots of the trees produced in alternating years, like light 114 00:07:17,920 --> 00:07:21,320 Speaker 1: crops of good nuts and then heavy crops of poor 115 00:07:21,400 --> 00:07:23,800 Speaker 1: quality nuts. You need to plant a bunch of them 116 00:07:23,840 --> 00:07:26,560 Speaker 1: together to help with pollination. And it helps to have 117 00:07:26,680 --> 00:07:29,400 Speaker 1: different varieties in the same orchard because of a that 118 00:07:29,480 --> 00:07:33,320 Speaker 1: that alternation thing, and be different types of trees will 119 00:07:33,360 --> 00:07:38,160 Speaker 1: release pollen and develop receptive flowers at different times, so 120 00:07:38,200 --> 00:07:40,760 Speaker 1: it kind of helps. It helps pollinate all of them 121 00:07:40,760 --> 00:07:44,960 Speaker 1: if you've got that cycle kind of ongoing for longer. Right, Yeah. 122 00:07:45,160 --> 00:07:47,280 Speaker 1: If you've ever opened to pecan shell and found nothing 123 00:07:47,280 --> 00:07:50,920 Speaker 1: but dust, that nut has fallen victim to pecan scab, 124 00:07:50,960 --> 00:07:53,840 Speaker 1: which is a pretty common fungal infection that producers have 125 00:07:53,920 --> 00:07:56,200 Speaker 1: to work so hard to control. It's it's rough going 126 00:07:56,200 --> 00:08:00,000 Speaker 1: because pecans love damp weather, but so does the fungus. 127 00:08:00,240 --> 00:08:05,400 Speaker 1: Mm hmmmmmmm. There are lots of varieties or cultivars of 128 00:08:05,480 --> 00:08:08,720 Speaker 1: pecan trees. The most popular these days might be the Desirable. 129 00:08:09,040 --> 00:08:17,000 Speaker 1: Oh wow, that's like, that's like an avatar. The element 130 00:08:17,120 --> 00:08:23,200 Speaker 1: was named unobtaneum. I wonder what that could mean? Um. Others. 131 00:08:23,320 --> 00:08:28,200 Speaker 1: Others include the Excel, The money Maker, The Stewart Moreland, 132 00:08:28,440 --> 00:08:33,199 Speaker 1: Cape Fear, Lakota, Pawnie McMillan, Sumner. Yeah, I don't know, 133 00:08:34,040 --> 00:08:38,920 Speaker 1: I cape cape Fear? Is that pecan terrifying? I don't know. 134 00:08:39,760 --> 00:08:41,800 Speaker 1: Wasn't there a horror movie called it was? It's not 135 00:08:41,920 --> 00:08:47,079 Speaker 1: very good? Well, okay, some people like it. Some people 136 00:08:47,120 --> 00:08:48,880 Speaker 1: like a lot of things. It doesn't mean that it 137 00:08:48,960 --> 00:08:50,920 Speaker 1: was good this is true. I like a lot of 138 00:08:50,920 --> 00:08:57,880 Speaker 1: horror movies that I know not good, perhaps mostly perhaps. Yes, 139 00:08:58,360 --> 00:09:00,080 Speaker 1: I could go into a whole thing about how I 140 00:09:00,080 --> 00:09:03,280 Speaker 1: think a movie can be good if it isn't trying 141 00:09:03,280 --> 00:09:06,679 Speaker 1: to be good. Oh yeah, well there's a difference between 142 00:09:06,760 --> 00:09:10,680 Speaker 1: entertaining and anyway. Okay. Um. The wood of pecan trees 143 00:09:10,840 --> 00:09:13,520 Speaker 1: has a pretty like striated grain to it, like dark 144 00:09:13,600 --> 00:09:16,640 Speaker 1: dark rings through paler wood. So it's used in furniture 145 00:09:16,640 --> 00:09:20,520 Speaker 1: and decorative building and woodworking flooring, cabinets, tool handles, stuff 146 00:09:20,559 --> 00:09:22,400 Speaker 1: like that. And the wood is also used in cooking. 147 00:09:22,640 --> 00:09:24,920 Speaker 1: Chips of it can be burned both as a fuel 148 00:09:25,200 --> 00:09:27,720 Speaker 1: or for the smoke, which is sort of medium strength 149 00:09:27,720 --> 00:09:30,600 Speaker 1: on the spectrum of smoke and considered good for pork, beef, 150 00:09:30,600 --> 00:09:33,160 Speaker 1: and game, but probably is too strong for stuff like 151 00:09:33,240 --> 00:09:36,959 Speaker 1: chicken and fish. Huh cool. And the shells are used 152 00:09:37,000 --> 00:09:41,960 Speaker 1: to and stuff like particle board and landscape mulch. So 153 00:09:42,000 --> 00:09:44,600 Speaker 1: it's got a lot of uses. Yeah, it's a useful 154 00:09:44,600 --> 00:09:48,640 Speaker 1: tree all around, it is. But what about the nutrition. Well, 155 00:09:48,800 --> 00:09:51,120 Speaker 1: they've got a lot going for they do, and they're 156 00:09:51,200 --> 00:09:54,280 Speaker 1: high and antioxidants, so omega six fatty acids, high and 157 00:09:54,320 --> 00:10:00,000 Speaker 1: protein phosphorus, manganese, magnesium, thiamin, and fiber two one steady, 158 00:10:00,000 --> 00:10:02,800 Speaker 1: you found a daily handful of the cons had cholesterol 159 00:10:02,920 --> 00:10:08,240 Speaker 1: lowering effects. As always, bodies are complicated, more research is needed. 160 00:10:08,760 --> 00:10:11,880 Speaker 1: Moderation is always good. Oh yeah, oh yeah. In general, 161 00:10:11,960 --> 00:10:15,840 Speaker 1: it's thought that replacing, especially replacing like sugary or processed 162 00:10:15,840 --> 00:10:18,760 Speaker 1: snacks with nuts, or or adding nuts to meals as 163 00:10:18,800 --> 00:10:21,480 Speaker 1: part of your protein or fat element in there is 164 00:10:21,520 --> 00:10:24,880 Speaker 1: a dietary positive because their combination of protein, fat, and 165 00:10:24,920 --> 00:10:27,959 Speaker 1: fiber will fill you up and keep you going. Um. 166 00:10:28,000 --> 00:10:30,760 Speaker 1: They have a few compounds vitamins, minerals, antioxidants that do 167 00:10:31,160 --> 00:10:34,440 Speaker 1: good stuff in your body, and the types of facts 168 00:10:34,440 --> 00:10:37,199 Speaker 1: that they contain are the good fats that might help 169 00:10:37,240 --> 00:10:41,080 Speaker 1: your body control factors that lead to cardiovascular disease and diabetes. 170 00:10:41,120 --> 00:10:44,360 Speaker 1: But yes, as Annie said, just like remember that they're 171 00:10:44,360 --> 00:10:47,080 Speaker 1: a nutrient dead's food. A serving size is about announced 172 00:10:47,080 --> 00:10:51,120 Speaker 1: that's that's a handful, about twenty halves. So yeah, yeah, 173 00:10:51,280 --> 00:10:53,400 Speaker 1: you get to snack in when you're watching your football 174 00:10:53,440 --> 00:10:56,080 Speaker 1: game wherever it is. You can go through a whole 175 00:10:56,080 --> 00:10:58,360 Speaker 1: well okay, I'm speaking for myself. I don't know I 176 00:10:58,400 --> 00:11:00,240 Speaker 1: can go through a lot more than I in time too, 177 00:11:00,840 --> 00:11:03,720 Speaker 1: I have to portion my snacks out and only have 178 00:11:03,880 --> 00:11:06,520 Speaker 1: that much on me, because otherwise I'll be like, oops, 179 00:11:07,240 --> 00:11:13,599 Speaker 1: I guess that's gone. Mm hmmmmmmm. So some pecan numbers. 180 00:11:14,120 --> 00:11:18,120 Speaker 1: The US produces somewhere between two million three hundred million 181 00:11:18,320 --> 00:11:20,679 Speaker 1: pounds of pecans a year these days, and that is 182 00:11:20,760 --> 00:11:22,679 Speaker 1: up from about two point two million pounds in the 183 00:11:24,240 --> 00:11:27,199 Speaker 1: worlds Pecans do come from the US, they're also grown 184 00:11:27,320 --> 00:11:31,800 Speaker 1: in other temperate climates, including spots in Australia, Brazil, Israel, Peru, 185 00:11:32,000 --> 00:11:36,040 Speaker 1: and South Africa and Mexico, of course. M One of 186 00:11:36,040 --> 00:11:39,360 Speaker 1: the reasons pecans aren't really grown in substantial numbers outside 187 00:11:39,360 --> 00:11:42,360 Speaker 1: of the US is to this day, is because of 188 00:11:42,400 --> 00:11:44,920 Speaker 1: its similarity to the walnuts. If you've already got the 189 00:11:44,920 --> 00:11:47,880 Speaker 1: walnut going for you, why I go to the trouble 190 00:11:47,920 --> 00:11:51,040 Speaker 1: to import pecons? Because they're sweeter, they're a little bit 191 00:11:51,080 --> 00:11:53,319 Speaker 1: less better than walnuts. I think. I think that they're 192 00:11:53,360 --> 00:11:56,880 Speaker 1: a very different nut and completely worthwhile. I think you 193 00:11:56,920 --> 00:11:59,040 Speaker 1: should write a book about them, and that should be 194 00:11:59,080 --> 00:12:03,920 Speaker 1: the title I will read it. Exports from the United 195 00:12:03,920 --> 00:12:06,240 Speaker 1: States are growing, Um, maybe they're starting to catch on. 196 00:12:06,480 --> 00:12:09,400 Speaker 1: I don't know. Maybe concert and all kinds of things 197 00:12:09,440 --> 00:12:12,400 Speaker 1: here in the United States. Pacom pie it's probably one 198 00:12:12,400 --> 00:12:15,840 Speaker 1: of the most well known. They're particularly big in South Yeah, 199 00:12:16,200 --> 00:12:20,600 Speaker 1: our home state of Georgia is the biggest American producer. Again, 200 00:12:21,080 --> 00:12:23,280 Speaker 1: I did not know that all those signs in Tifton. 201 00:12:25,360 --> 00:12:29,679 Speaker 1: How could I miss the signs in Tifton? Oh my goodness, 202 00:12:29,800 --> 00:12:31,920 Speaker 1: there are if you if you go down south there 203 00:12:32,000 --> 00:12:34,880 Speaker 1: as as you approach and leave Tifton. Um, the town 204 00:12:34,920 --> 00:12:38,360 Speaker 1: of Tifton, Georgia. There are so many billboards that are 205 00:12:38,440 --> 00:12:44,000 Speaker 1: just like, we're not so about pecorons. Okay, I'll keep 206 00:12:44,040 --> 00:12:46,360 Speaker 1: an eye out for that next time. I'm sure I've 207 00:12:46,400 --> 00:12:49,240 Speaker 1: passed it. I can't believe me and my pun brain. 208 00:12:49,840 --> 00:12:51,880 Speaker 1: I can't believe I didn't say. I've got to go 209 00:12:52,040 --> 00:12:57,600 Speaker 1: check this out. Apparently, there is a popular saying among 210 00:12:57,800 --> 00:13:02,960 Speaker 1: Southern pecan pie bakers and baker's um about pies, pocomp pies, 211 00:13:03,000 --> 00:13:05,680 Speaker 1: and pies in general that they should be quote sweet 212 00:13:05,760 --> 00:13:10,600 Speaker 1: enough so that the fillings in your teeth hurt. I 213 00:13:10,600 --> 00:13:15,079 Speaker 1: I disagree, Yeah, I disagree to. I like a mid 214 00:13:15,120 --> 00:13:23,080 Speaker 1: sweet dessert. Yeah, cloling exactly exactly. Um. There is a 215 00:13:23,400 --> 00:13:26,880 Speaker 1: of course, a pocompie enthusiast and researcher. And his name 216 00:13:26,960 --> 00:13:31,240 Speaker 1: is Edgar Rose. And Um, he has sampled many a 217 00:13:31,240 --> 00:13:33,800 Speaker 1: pecan pie and cooked many of the compie. I believe 218 00:13:33,800 --> 00:13:36,720 Speaker 1: he's written a book about it. Um, but he has 219 00:13:36,760 --> 00:13:40,720 Speaker 1: a whole section on chopped pecans or whether you should 220 00:13:40,920 --> 00:13:44,880 Speaker 1: include whole ones or chopped ones pecan pie. And he 221 00:13:45,040 --> 00:13:48,200 Speaker 1: said he used to make them solely with whole pecorns 222 00:13:48,240 --> 00:13:52,280 Speaker 1: because it is more esthetically pleasing. Oh sure, yeah, they're 223 00:13:52,280 --> 00:13:54,640 Speaker 1: lovely on top of a pie. But he said when 224 00:13:54,640 --> 00:13:58,400 Speaker 1: he discovered chop pecans, it was it clearly created a 225 00:13:58,480 --> 00:14:02,079 Speaker 1: quote superior pie. I but coon has may look prettier, 226 00:14:02,120 --> 00:14:04,679 Speaker 1: but they don't get as crisp. And you mustn't use 227 00:14:04,720 --> 00:14:08,319 Speaker 1: chop pecans from a package, just not fresh enough. In general, 228 00:14:08,400 --> 00:14:14,800 Speaker 1: always chop your own nuts. Yes, wisdom, pecan wisdom here 229 00:14:14,840 --> 00:14:21,080 Speaker 1: on savor. Apparently Americans consume about a third of a 230 00:14:21,120 --> 00:14:24,080 Speaker 1: pound of pecans per year, and that number has held 231 00:14:24,080 --> 00:14:27,920 Speaker 1: fairly steady for decades. There's just a certain number of 232 00:14:27,920 --> 00:14:31,160 Speaker 1: dishes you make every year, and that's that's about piccan. 233 00:14:32,240 --> 00:14:34,560 Speaker 1: That's the level of pecans you need. It goes up 234 00:14:34,560 --> 00:14:37,280 Speaker 1: to as much as about two thirds of a pound 235 00:14:37,440 --> 00:14:40,360 Speaker 1: per year in some years, but those are like outliers. 236 00:14:41,160 --> 00:14:43,840 Speaker 1: This research is great. Oh, there's a lot of research 237 00:14:43,880 --> 00:14:47,920 Speaker 1: out there about it, and for for my family, and 238 00:14:47,960 --> 00:14:49,320 Speaker 1: I would have seen a lot of families. We use 239 00:14:49,360 --> 00:14:51,960 Speaker 1: a lot of pecans around the holidays, and the sweet 240 00:14:51,960 --> 00:14:56,000 Speaker 1: potatoes you play the stuffing and in our ambrosia, and 241 00:14:56,440 --> 00:15:00,320 Speaker 1: we do use um frozen. My mom free uses the 242 00:15:00,400 --> 00:15:03,600 Speaker 1: cons does she buy them like whole, like like shell 243 00:15:03,680 --> 00:15:07,680 Speaker 1: like in the shell. She she buys them um already 244 00:15:07,720 --> 00:15:11,760 Speaker 1: there halves. And it's one of my least favorite things 245 00:15:11,880 --> 00:15:14,000 Speaker 1: is because I in fact, I'm about to go do 246 00:15:14,080 --> 00:15:17,520 Speaker 1: this because as we record this, Thanksgiving us tomorrow and 247 00:15:17,640 --> 00:15:21,040 Speaker 1: after this, I'm leaving to go prepare. But I have 248 00:15:21,120 --> 00:15:25,640 Speaker 1: to get the pecans out of the freezer and break 249 00:15:25,680 --> 00:15:29,720 Speaker 1: them up, and they're so cold my portered hands. You 250 00:15:29,800 --> 00:15:33,800 Speaker 1: could they have food processors. My family is so cheap, 251 00:15:34,080 --> 00:15:37,880 Speaker 1: including me. I'm I'm I'm also cheap. I'm like, what's 252 00:15:37,880 --> 00:15:41,040 Speaker 1: could be done about this? Here's a food processor. But 253 00:15:41,200 --> 00:15:45,600 Speaker 1: not to that. They also make knives. I mean, I'm 254 00:15:45,600 --> 00:15:51,120 Speaker 1: sure you guys use knives. Don't use knives. We're a 255 00:15:51,240 --> 00:15:57,280 Speaker 1: known knife family. Actually, funny story, we only use butter 256 00:15:57,360 --> 00:16:00,560 Speaker 1: knives because my mom I was so I was so 257 00:16:00,600 --> 00:16:04,320 Speaker 1: clumsy as a kid. She outlawed so like I would 258 00:16:04,320 --> 00:16:07,440 Speaker 1: have friends over and we would have like my my 259 00:16:07,520 --> 00:16:09,320 Speaker 1: family used to be like, that's have steak if you're 260 00:16:09,320 --> 00:16:12,760 Speaker 1: having friends. Ever, he's butter n eyes, and my friends 261 00:16:12,800 --> 00:16:16,000 Speaker 1: would be like, how are we? Why? And what? Just 262 00:16:16,120 --> 00:16:23,280 Speaker 1: kids forever? Okay, there's a lot of unpacked there yet, 263 00:16:23,400 --> 00:16:26,280 Speaker 1: I'm starting to figure out why some of your recipes 264 00:16:26,360 --> 00:16:29,680 Speaker 1: don't go as well as you want them to. I 265 00:16:29,720 --> 00:16:32,840 Speaker 1: don't know what you mean. I don't know what it 266 00:16:32,880 --> 00:16:37,520 Speaker 1: could be. Oh, we need, we need like a cooking camp. Okay. 267 00:16:37,800 --> 00:16:40,600 Speaker 1: And and to be fair, becomes do come to muturation 268 00:16:40,640 --> 00:16:43,840 Speaker 1: and are harvested in general around like September October. So 269 00:16:44,480 --> 00:16:47,400 Speaker 1: that explains why they kind of became a big part 270 00:16:47,440 --> 00:16:50,480 Speaker 1: of a lot of these holiday dashes. Yeah yeah, yeah, yeah. Um. 271 00:16:50,520 --> 00:16:53,280 Speaker 1: And they do freeze pretty well if you're going to 272 00:16:53,360 --> 00:16:56,440 Speaker 1: freeze them, oh right, yeah yeah, if you're gonna hang 273 00:16:56,440 --> 00:16:58,120 Speaker 1: on nets for more than a few weeks, and freezing 274 00:16:58,120 --> 00:16:59,840 Speaker 1: them is a really good option because they're full of 275 00:17:00,000 --> 00:17:03,000 Speaker 1: oils that can go rancid at room temperature. Yeah, yeah, 276 00:17:03,960 --> 00:17:06,520 Speaker 1: happened to us. One Thanksgiving. Oh oh, nobody wants a 277 00:17:06,600 --> 00:17:09,000 Speaker 1: rancid not no, no, no, no, no no, no. More 278 00:17:09,080 --> 00:17:14,000 Speaker 1: Pecan wisdom and we've got more Pecan history coming for you. 279 00:17:14,200 --> 00:17:15,840 Speaker 1: But first we've got a quick break for a word 280 00:17:15,880 --> 00:17:26,880 Speaker 1: from our sponsor, and we're back. Thank you sponsoring, Yes, 281 00:17:26,920 --> 00:17:31,000 Speaker 1: thank you. I just want to say here that there 282 00:17:31,119 --> 00:17:36,600 Speaker 1: is a whole theory out there that nuts, which pecans 283 00:17:36,720 --> 00:17:39,240 Speaker 1: technically aren't, but in general, the kind of this kind 284 00:17:39,280 --> 00:17:43,280 Speaker 1: of thing improved the intelligence of our ancestors because of 285 00:17:43,320 --> 00:17:45,399 Speaker 1: the precision that you had to, like coming up with 286 00:17:45,440 --> 00:17:48,000 Speaker 1: a tool or way to crack it open to get 287 00:17:48,040 --> 00:17:52,360 Speaker 1: to it. Oh, that makes so much sense. Isn't that interesting? Yes, 288 00:17:52,480 --> 00:17:55,240 Speaker 1: But we can't, as much as we would like, just 289 00:17:55,600 --> 00:17:59,920 Speaker 1: to pick apart that theory. Today we're talking specifically about pecans, 290 00:18:00,160 --> 00:18:03,200 Speaker 1: right right, So what about pecans? What about them? They 291 00:18:03,200 --> 00:18:06,840 Speaker 1: were a staple in the diets of Native Americans, especially 292 00:18:06,920 --> 00:18:10,560 Speaker 1: during the winter months. Native American tribes as far north 293 00:18:10,640 --> 00:18:13,880 Speaker 1: as Iowa and Illinois were growing pecans, and they were 294 00:18:13,960 --> 00:18:17,560 Speaker 1: easier to shell than other North American nuts. TECs and 295 00:18:17,680 --> 00:18:21,680 Speaker 1: Native Americans. Perhaps the Powatin fermented them to make an 296 00:18:21,680 --> 00:18:26,720 Speaker 1: alcoholic drink called pauco hicra or paco hiari, and this 297 00:18:26,760 --> 00:18:29,680 Speaker 1: is where the word hickory comes from. Pecans were ground 298 00:18:29,680 --> 00:18:32,680 Speaker 1: into meal sometimes and using all kinds of things um 299 00:18:32,680 --> 00:18:36,399 Speaker 1: like as a coding for bison or um with fruit. 300 00:18:36,960 --> 00:18:40,520 Speaker 1: Traders also used pecans to barter with and fur. Traders 301 00:18:40,520 --> 00:18:44,480 Speaker 1: brought them all the way to the Eastern seaboard, and 302 00:18:44,640 --> 00:18:48,080 Speaker 1: this paved the way for George Washington to become a 303 00:18:48,080 --> 00:18:50,920 Speaker 1: pretty big fan. He allegedly carried them in his pockets 304 00:18:50,920 --> 00:18:52,840 Speaker 1: for a snack. He is like the little He's the 305 00:18:52,840 --> 00:19:00,040 Speaker 1: precursor for the little pecan packets packets. Thomas Jefferson. Of 306 00:19:00,040 --> 00:19:03,840 Speaker 1: course he he planted them at Monticello, and supposedly Jefferson 307 00:19:03,880 --> 00:19:06,639 Speaker 1: gave some trees or some seeds to Washington to plant 308 00:19:06,640 --> 00:19:11,720 Speaker 1: at Mount Fernon Wow m M. Some archaeological evidence suggests 309 00:19:11,720 --> 00:19:14,560 Speaker 1: that due to the countree sort of finicky nature that 310 00:19:14,560 --> 00:19:16,320 Speaker 1: we talked about in the in the top of the show, 311 00:19:16,720 --> 00:19:20,639 Speaker 1: av Americans might have moved around to find pecan trees 312 00:19:20,680 --> 00:19:24,840 Speaker 1: that were producing pecans, possibly even up to one kilometers 313 00:19:24,880 --> 00:19:27,760 Speaker 1: are about seventy five miles. Some estimate that the killer 314 00:19:27,800 --> 00:19:30,320 Speaker 1: calorie value of the pecan harvest could equate to about 315 00:19:30,680 --> 00:19:35,639 Speaker 1: one fifty thousand bison. Yeah, it's pretty serious. Yeah, And 316 00:19:35,640 --> 00:19:37,600 Speaker 1: I mean it's a it's a convenient thing. It's it's 317 00:19:37,600 --> 00:19:42,560 Speaker 1: in this relatively easy to carry shell. It's self self preserved, 318 00:19:43,040 --> 00:19:46,000 Speaker 1: some little tupperware container. You know. I hadn't thought of 319 00:19:46,000 --> 00:19:50,320 Speaker 1: it like that calorically dense. When the French and Spanish 320 00:19:50,359 --> 00:19:53,320 Speaker 1: colonists arrived to the New World, they started cultivating their 321 00:19:53,359 --> 00:19:57,800 Speaker 1: own pecans. New Orleans, a seaport in the dead center 322 00:19:57,880 --> 00:20:00,960 Speaker 1: of the pecan growing territory, became a big player in 323 00:20:01,000 --> 00:20:05,879 Speaker 1: the blossoming pecan industry by the nineteenth century. Around this time, 324 00:20:06,359 --> 00:20:10,440 Speaker 1: grafted pie countries were a popular option in Louisiana to 325 00:20:10,440 --> 00:20:16,479 Speaker 1: to grow pecans. Lenny Wells credits a Louisiana and slave 326 00:20:16,560 --> 00:20:20,840 Speaker 1: known only as Antoine for for some of this. I 327 00:20:20,880 --> 00:20:25,359 Speaker 1: want to say technology innovation around grafting uh pecan the 328 00:20:25,480 --> 00:20:30,399 Speaker 1: countries to more successfully grow picons um because the history 329 00:20:30,400 --> 00:20:34,800 Speaker 1: around him is scarce. Yes, around antoine Um, but he 330 00:20:35,400 --> 00:20:37,800 Speaker 1: is the first to figure out how to propagate the 331 00:20:37,920 --> 00:20:43,240 Speaker 1: countries to replicate desirable traits necessary for a successful commercial 332 00:20:43,359 --> 00:20:47,679 Speaker 1: product um. This had long dogged Pican producers. Oh no, 333 00:20:47,760 --> 00:20:51,720 Speaker 1: I said pecan Annie. Oh my god, do you think 334 00:20:51,760 --> 00:20:57,679 Speaker 1: this is related to basil? To your afraid? What have 335 00:20:57,800 --> 00:21:07,719 Speaker 1: I become? You are dirt? Okay, okay, yes, this had 336 00:21:07,720 --> 00:21:11,000 Speaker 1: been a problem for pecan producers along the Mississippi River. 337 00:21:11,480 --> 00:21:14,399 Speaker 1: Um they'd plant acres of pecan trees and get quite 338 00:21:14,440 --> 00:21:18,960 Speaker 1: the range of pecans they who knows taste, size, all 339 00:21:19,040 --> 00:21:22,399 Speaker 1: kinds of variables. But let's step back a bit to 340 00:21:22,800 --> 00:21:26,600 Speaker 1: the French botanist and explorer and J. MS Show studied 341 00:21:26,680 --> 00:21:29,720 Speaker 1: wild pecans eaten by a Native American tribe in Illinois 342 00:21:29,760 --> 00:21:33,600 Speaker 1: in and miss Show was convinced that the pecan had 343 00:21:33,600 --> 00:21:38,560 Speaker 1: a bright, profitable future. He thought pecans would grow more 344 00:21:38,640 --> 00:21:42,879 Speaker 1: quickly if they were grafted onto black walnut trees, which 345 00:21:42,960 --> 00:21:46,520 Speaker 1: were falsely thought to grow more quickly than pecan trees, 346 00:21:47,200 --> 00:21:50,360 Speaker 1: and this whole thing His experiment was largely a failure, 347 00:21:50,840 --> 00:21:54,359 Speaker 1: but the idea of merging two plants to improve pecan 348 00:21:54,480 --> 00:21:57,879 Speaker 1: growth did have merit. It had worked before with apples 349 00:21:57,920 --> 00:22:03,200 Speaker 1: and with peaches. Dr Abner Landrum experimented with grafting pecans 350 00:22:03,320 --> 00:22:06,639 Speaker 1: in South Carolina and it kind of worked, but not 351 00:22:06,840 --> 00:22:10,959 Speaker 1: enough to be called a true success. Which brings us 352 00:22:11,000 --> 00:22:15,000 Speaker 1: back to New Orleans and Louisiana at large. We're figuring 353 00:22:15,000 --> 00:22:18,680 Speaker 1: out a viable commercial option for pecans. Was a big deal. 354 00:22:19,240 --> 00:22:22,440 Speaker 1: It specifically brings us to what was once called Bondage 355 00:22:22,920 --> 00:22:27,320 Speaker 1: a k A. Oak Valley Plantation and pecan lover dr 356 00:22:27,440 --> 00:22:31,760 Speaker 1: a E. Column. He tried and failed grafting countries, so 357 00:22:31,760 --> 00:22:34,040 Speaker 1: he sought out Oak Valley, where he had heard there 358 00:22:34,119 --> 00:22:37,800 Speaker 1: was a talented gardener there. This talented gardener was thirty 359 00:22:37,880 --> 00:22:41,320 Speaker 1: eight year old slave An Swine. Antoine went on to 360 00:22:41,359 --> 00:22:45,439 Speaker 1: successfully graft one and twenty six trees. A lot of 361 00:22:45,440 --> 00:22:48,720 Speaker 1: these trees were destroyed post Civil War to make way 362 00:22:48,760 --> 00:22:52,680 Speaker 1: for sugarcane, but the new owners saved enough of them. 363 00:22:52,680 --> 00:22:54,920 Speaker 1: The new owners of the plantation saved enough of them 364 00:22:55,160 --> 00:22:58,680 Speaker 1: to show off the pecans they produced at the eighteen 365 00:22:58,720 --> 00:23:03,159 Speaker 1: seventy six Centennial Exhibition in Philadelphia. Antoine's trees came to 366 00:23:03,160 --> 00:23:07,359 Speaker 1: be known as centennials. Yeah. After the end of the 367 00:23:07,400 --> 00:23:11,520 Speaker 1: Civil War, commercial pecan developers planted some pecan varieties, marking 368 00:23:11,560 --> 00:23:16,000 Speaker 1: the start of Georgia's pecan industry. The state solidified its 369 00:23:16,080 --> 00:23:20,119 Speaker 1: lead in that industry by the nineteen fifties. The first 370 00:23:20,200 --> 00:23:24,320 Speaker 1: recorded printed recipes were using pecans start appearing in Texan 371 00:23:24,359 --> 00:23:28,360 Speaker 1: and cookbooks um around the eighteen seventies and eighties, including 372 00:23:28,359 --> 00:23:32,119 Speaker 1: a recipe for a St. Louis charity cookbook submitted by 373 00:23:32,160 --> 00:23:37,640 Speaker 1: a Texan woman for something closely resembling modern pecan pie 374 00:23:37,800 --> 00:23:40,600 Speaker 1: and pecans we're being put in pies. Prior to that, 375 00:23:40,760 --> 00:23:43,680 Speaker 1: a recipe appeared in Harper's Bazaar in eighteen eighties six 376 00:23:43,760 --> 00:23:46,359 Speaker 1: for a custard pie with pecans added in that you 377 00:23:46,400 --> 00:23:48,439 Speaker 1: would boil and milk to to soften the nuts up, 378 00:23:48,760 --> 00:23:51,800 Speaker 1: and the article said this pie is not only delicious, 379 00:23:51,840 --> 00:23:54,359 Speaker 1: but it's capable of being made a real state pie. 380 00:23:56,520 --> 00:24:00,520 Speaker 1: I love that. I loved that to this day. If 381 00:24:00,520 --> 00:24:03,800 Speaker 1: you read their views on a website like all recipes 382 00:24:03,840 --> 00:24:06,399 Speaker 1: dot com, I guarantee in the first five someone's going 383 00:24:06,440 --> 00:24:08,880 Speaker 1: to say I won the State Fair with this pie. Yes, 384 00:24:09,280 --> 00:24:11,840 Speaker 1: I love that. It makes me so happy. Just I 385 00:24:11,840 --> 00:24:15,880 Speaker 1: don't know, still going, yeah, still going. Traditions that connect us. 386 00:24:16,760 --> 00:24:19,840 Speaker 1: That's right, and this does bring us to the pecan pie. 387 00:24:19,840 --> 00:24:22,680 Speaker 1: But first it brings us to one more quick break 388 00:24:22,760 --> 00:24:34,280 Speaker 1: for word from our sponsor, and we're back. Thank you, sponsor, Yes, 389 00:24:34,320 --> 00:24:38,040 Speaker 1: thank you, And okay, so the pecan pie. Yes, first, 390 00:24:38,080 --> 00:24:40,760 Speaker 1: I want to give you a quick what is it? 391 00:24:42,640 --> 00:24:44,520 Speaker 1: But just in case you've never had one or seen one, 392 00:24:44,520 --> 00:24:46,399 Speaker 1: because I don't think that I had one until I 393 00:24:46,520 --> 00:24:51,199 Speaker 1: moved from the North to South Florida, which South Florida 394 00:24:51,359 --> 00:24:54,720 Speaker 1: isn't really the South, it's more like a northern outpost, 395 00:24:55,200 --> 00:25:00,280 Speaker 1: but still yeah. So pecan pie. Pecan pie is a 396 00:25:00,280 --> 00:25:02,359 Speaker 1: dish that can be made in a number of ways, 397 00:25:02,359 --> 00:25:05,880 Speaker 1: but generally consists of a single pie crust on the bottom, 398 00:25:06,119 --> 00:25:08,679 Speaker 1: and that crust contains a sort of a sort of 399 00:25:09,040 --> 00:25:14,000 Speaker 1: sweet goo, a sort of sweet molasses e rich. It's 400 00:25:14,080 --> 00:25:17,479 Speaker 1: kind of like custardy, almost custardy, because it does have 401 00:25:17,520 --> 00:25:20,119 Speaker 1: some butter in it, but it's not creamy. It's not 402 00:25:20,200 --> 00:25:22,920 Speaker 1: a it's not a cream based custard thing. But if 403 00:25:22,920 --> 00:25:24,520 Speaker 1: you could take the cream out of custard and just 404 00:25:24,600 --> 00:25:27,640 Speaker 1: imagine sort of like a jelly yeah, um yeah, sort 405 00:25:27,640 --> 00:25:30,879 Speaker 1: of sort of molasses jelly. And then that's topped with 406 00:25:31,240 --> 00:25:35,120 Speaker 1: a layer of pecans um. That usually the the that 407 00:25:35,200 --> 00:25:38,480 Speaker 1: top crust that forms as you bake. It usually gets 408 00:25:38,480 --> 00:25:43,640 Speaker 1: a little bit like like crackly crinkly chewy um and hole. 409 00:25:44,119 --> 00:25:50,600 Speaker 1: It's nutty and overly sweet um. And and rich and roasty. 410 00:25:51,760 --> 00:25:55,080 Speaker 1: It's very good. It is. You can put chocolate in there, 411 00:25:55,119 --> 00:25:57,560 Speaker 1: you can put bourbon in there. We did talk about 412 00:25:57,560 --> 00:26:01,000 Speaker 1: it some in our Kentucky episodes, but yeah, it is 413 00:26:01,000 --> 00:26:04,920 Speaker 1: a very popular um pie around the holidays here in 414 00:26:04,960 --> 00:26:07,800 Speaker 1: the United States. And as I've spoken about before, I 415 00:26:07,800 --> 00:26:11,239 Speaker 1: believe in our Thanksgiving episode, I make the dessert in 416 00:26:11,320 --> 00:26:13,320 Speaker 1: my family, and it's usually pie because I love pie. 417 00:26:13,359 --> 00:26:16,800 Speaker 1: But I actually hadn't had pecam pie until I was 418 00:26:16,840 --> 00:26:19,639 Speaker 1: in college. In my roommate when she heard about that, 419 00:26:19,680 --> 00:26:22,320 Speaker 1: Oh hey, a get Katie. She was like, we've got 420 00:26:22,359 --> 00:26:25,600 Speaker 1: to get pacom pine now. And we went on this 421 00:26:25,640 --> 00:26:31,520 Speaker 1: whole journey to find pacam pie um and I added 422 00:26:31,960 --> 00:26:35,960 Speaker 1: pecampi into the pie rotation one Thanksgiving and it was 423 00:26:36,000 --> 00:26:38,679 Speaker 1: one of my greatest backfires of all time because it 424 00:26:38,760 --> 00:26:42,080 Speaker 1: was great. And now that's all anyone wants. And I 425 00:26:42,119 --> 00:26:50,120 Speaker 1: want to experiment with other things, but everyone's all like, yeah, 426 00:26:50,160 --> 00:26:52,760 Speaker 1: it's kind of a It's it's one of our lesser 427 00:26:53,320 --> 00:26:55,480 Speaker 1: points of contention around food, but it is a point 428 00:26:55,480 --> 00:26:57,560 Speaker 1: of contention, like remember when you made up a kompine, 429 00:26:57,600 --> 00:27:00,639 Speaker 1: you haven't ever made it sense. Yeah, I want to 430 00:27:00,640 --> 00:27:03,320 Speaker 1: try new things what about pumpkin pie. I should use 431 00:27:03,359 --> 00:27:09,000 Speaker 1: that as a negotiating goodness. Okay, that's that's like the 432 00:27:09,040 --> 00:27:14,120 Speaker 1: pie version of a nuclear option. Okay, all right, well, yes, 433 00:27:14,400 --> 00:27:18,120 Speaker 1: be safe, but okay, I'll try my best. But okay, yeah, 434 00:27:18,119 --> 00:27:21,280 Speaker 1: pecam pie, if you haven't had it, or if you 435 00:27:21,280 --> 00:27:26,600 Speaker 1: haven't made it, it usually calls for a certain type 436 00:27:26,640 --> 00:27:30,320 Speaker 1: of syrup. And that's because in nineteen o two, Um, 437 00:27:30,800 --> 00:27:36,320 Speaker 1: which is when the Carro pecan pie was it sort 438 00:27:36,359 --> 00:27:39,040 Speaker 1: of came onto the scene, although very low key like 439 00:27:39,680 --> 00:27:43,600 Speaker 1: UM and Karro is the company that makes Karo corn syrup, 440 00:27:44,280 --> 00:27:48,080 Speaker 1: and they introduced this recipe for pecan pie to help 441 00:27:48,119 --> 00:27:52,600 Speaker 1: sells of their newly widely available product. And the recipe 442 00:27:52,640 --> 00:27:55,080 Speaker 1: didn't really start to take off until the nineteen twenties 443 00:27:55,400 --> 00:27:59,080 Speaker 1: when it was more widely printed. It's easier to find, 444 00:27:59,480 --> 00:28:03,359 Speaker 1: and since like you said, pecans are largely harvested in September, 445 00:28:03,960 --> 00:28:06,360 Speaker 1: and in this country we had a surplus of them 446 00:28:06,400 --> 00:28:09,080 Speaker 1: around that time, pecom pie did join Pumpkin as a 447 00:28:09,119 --> 00:28:12,639 Speaker 1: regular and the Thanksgiving line up pretty soon after. Like 448 00:28:12,680 --> 00:28:17,119 Speaker 1: the recipe, in the ninety twenties, people like yes, this one, yeah, 449 00:28:17,400 --> 00:28:19,800 Speaker 1: and the corn syrup was a was a good addition 450 00:28:19,880 --> 00:28:22,560 Speaker 1: to the recipe because it helps stabilize that sugar bass 451 00:28:22,640 --> 00:28:25,280 Speaker 1: that you're working with. We'll have to do a whole 452 00:28:25,320 --> 00:28:27,919 Speaker 1: episode on corn syrup at some point, yeah, we will. 453 00:28:27,960 --> 00:28:31,920 Speaker 1: But Edgar Rose so I mentioned earlier. Oh yeah, he 454 00:28:32,000 --> 00:28:34,760 Speaker 1: actually I believe he said that the best one doesn't 455 00:28:34,840 --> 00:28:39,560 Speaker 1: have corn syrup. Yeah, I hope I'm not misquoting you there, 456 00:28:40,000 --> 00:28:41,920 Speaker 1: But so you can make it without corn syrup in 457 00:28:41,960 --> 00:28:46,440 Speaker 1: either case. Um. According to him, the first true pecan 458 00:28:46,520 --> 00:28:49,600 Speaker 1: pie recipe as in the ingredients we typically associate with 459 00:28:50,120 --> 00:28:53,239 Speaker 1: pecom pie today and not it originally had things like 460 00:28:53,320 --> 00:28:57,720 Speaker 1: raisins are coconut things people were coupling with pecans in 461 00:28:57,760 --> 00:29:01,360 Speaker 1: pie form. Previously, This like true become pie recipe was 462 00:29:01,440 --> 00:29:07,960 Speaker 1: first printed in tested Southern recipes, and of note, is 463 00:29:08,000 --> 00:29:11,280 Speaker 1: also when pecan processing was developed and refined, so they 464 00:29:11,320 --> 00:29:16,480 Speaker 1: were more pecans cheaper. Sure. Yeah yeah, and um yeah, 465 00:29:16,560 --> 00:29:19,959 Speaker 1: you can definitely make it without corn syrup and certainly 466 00:29:20,000 --> 00:29:23,120 Speaker 1: originally people would have been using homemade simple syrup or 467 00:29:23,160 --> 00:29:26,640 Speaker 1: something like that. But anyway, meanwhile, another pecon desert had 468 00:29:26,680 --> 00:29:32,440 Speaker 1: also emerged pecans and another was pronunciation. Oh it's because 469 00:29:32,440 --> 00:29:34,600 Speaker 1: I just said pralins did how would you say it? 470 00:29:34,840 --> 00:29:41,720 Speaker 1: Prolinsho goodness? Okay, these hailed, However you pronounced them from 471 00:29:41,720 --> 00:29:46,560 Speaker 1: New Orleans. Um again, where where French pray line or prawling? 472 00:29:46,840 --> 00:29:49,040 Speaker 1: And actually your pronunciation makes it much more sense here 473 00:29:49,360 --> 00:29:52,520 Speaker 1: prawl I'm sorry to say it one more time, prowlins, 474 00:29:52,920 --> 00:29:58,320 Speaker 1: prawlins prawling goodness? Where French uh prawling or prawling candies 475 00:29:58,600 --> 00:30:02,640 Speaker 1: had been on the scene since seventeen fifteen at least um. 476 00:30:02,640 --> 00:30:06,080 Speaker 1: Originally these I can't do it. Originally these pre LANs 477 00:30:06,480 --> 00:30:11,920 Speaker 1: meant um almonds coated in caramelized grained sugar back in France. 478 00:30:12,200 --> 00:30:15,440 Speaker 1: Whole episode we could do about that, but those almond 479 00:30:15,440 --> 00:30:18,040 Speaker 1: desserts made their way to New Orleans, or almond candies 480 00:30:18,040 --> 00:30:20,480 Speaker 1: made their way to New Orleans where eventually the modern 481 00:30:20,560 --> 00:30:26,200 Speaker 1: version with pecans coated in caramel developed and we're popularized 482 00:30:26,200 --> 00:30:29,360 Speaker 1: by black women working as street vendors. I love it. 483 00:30:29,640 --> 00:30:38,800 Speaker 1: Carmel so much fun and pronunciation caramel um. Yeah. I 484 00:30:39,480 --> 00:30:41,360 Speaker 1: also love that New Orleans came up twice in this 485 00:30:41,400 --> 00:30:46,760 Speaker 1: episode about it's a pecan heavy, pecan heavy place it is, yeah, um, 486 00:30:47,240 --> 00:30:50,320 Speaker 1: and we we just visited there, and yeah, maybe maybe 487 00:30:50,320 --> 00:30:55,520 Speaker 1: we should do the whole episode upcoming about prawlins and 488 00:30:56,520 --> 00:31:04,240 Speaker 1: pecan pie. Oh, definitely, hum there there's so much scientific 489 00:31:04,760 --> 00:31:07,400 Speaker 1: essay is out there about pie in general, of a 490 00:31:07,440 --> 00:31:12,640 Speaker 1: pecan pie and why it's gooey um. So for sure 491 00:31:12,760 --> 00:31:16,280 Speaker 1: we could return and and do an episode on that. 492 00:31:16,360 --> 00:31:20,000 Speaker 1: And I know that now I want I want one, 493 00:31:20,040 --> 00:31:22,280 Speaker 1: but I don't want to make one because then I'll 494 00:31:22,320 --> 00:31:25,560 Speaker 1: give in to my family's washes and who wants to 495 00:31:25,600 --> 00:31:30,680 Speaker 1: do that around Thanksgiving? Who? As of yesterday, there was 496 00:31:30,760 --> 00:31:33,800 Speaker 1: like two thirds of a pecan pie in the fridge 497 00:31:33,800 --> 00:31:36,560 Speaker 1: at work. I know, and I don't know whose it is. 498 00:31:36,880 --> 00:31:41,960 Speaker 1: If it's haunting the people's pie. People should label things, 499 00:31:42,720 --> 00:31:47,880 Speaker 1: they should, but apparently there's been some mislabeling happening. I 500 00:31:47,920 --> 00:31:52,200 Speaker 1: found out about this yesterday and it's spurred probably seven 501 00:31:52,240 --> 00:31:55,680 Speaker 1: minute conversation about the labeling of things in the fridge 502 00:31:55,720 --> 00:31:58,240 Speaker 1: that was very funny and well, it was good humor. 503 00:31:59,040 --> 00:32:04,719 Speaker 1: But I love the politics of office fridges in general. 504 00:32:05,480 --> 00:32:10,120 Speaker 1: I love it. Yes, but this is our episode on 505 00:32:10,200 --> 00:32:14,160 Speaker 1: pecan It is it is um. If you've got the 506 00:32:14,240 --> 00:32:21,480 Speaker 1: chance and you haven't had some good pecans, go find some. Yeah. Yeah, 507 00:32:21,800 --> 00:32:24,400 Speaker 1: if there If it's an option for you, then it's 508 00:32:24,400 --> 00:32:28,080 Speaker 1: a highly recommended thing to do. I would say absolutely, 509 00:32:28,080 --> 00:32:36,640 Speaker 1: I agree, yes, and this brings us to no, I'm 510 00:32:36,680 --> 00:32:41,680 Speaker 1: not sure that it was popping the pot. Okay, I 511 00:32:41,760 --> 00:32:45,040 Speaker 1: need to work on my um what is that my game? 512 00:32:45,760 --> 00:32:49,320 Speaker 1: What's it called an improv when you're object work? Yeah? 513 00:32:49,400 --> 00:32:51,400 Speaker 1: Yeah I was. I was looking at it going like, 514 00:32:51,440 --> 00:32:54,720 Speaker 1: are you are you bumping someone with your shopping cart? Oh? 515 00:32:54,760 --> 00:32:57,560 Speaker 1: I mean that happens to around this time of Yearly 516 00:32:59,600 --> 00:33:03,120 Speaker 1: Sarah wrote, listening to your most recent podcast, I heard 517 00:33:03,120 --> 00:33:05,880 Speaker 1: you mentioned right at the beginning something about Halloween not 518 00:33:05,960 --> 00:33:10,400 Speaker 1: being a good feasting holiday. Please allow me to illuminate 519 00:33:10,480 --> 00:33:15,040 Speaker 1: you the possibilities outside the realm of cavities. Every October, 520 00:33:15,080 --> 00:33:17,680 Speaker 1: one of my favorite traditions is making my annual dinner 521 00:33:17,800 --> 00:33:21,520 Speaker 1: in a pumpkin. What it is a fantastic ball harvest 522 00:33:21,520 --> 00:33:23,160 Speaker 1: meal that I like to share with my family or 523 00:33:23,200 --> 00:33:25,880 Speaker 1: friends that can be there. You start with the prettiest 524 00:33:25,880 --> 00:33:27,640 Speaker 1: pumpkin you can find that will fit in the oven. 525 00:33:28,040 --> 00:33:30,800 Speaker 1: Fill it with rice pull off and chicken apple sausage. 526 00:33:31,000 --> 00:33:32,760 Speaker 1: Then bake it for an hour a half and a 527 00:33:32,800 --> 00:33:34,640 Speaker 1: half or so. Oh and don't forget to add some 528 00:33:34,640 --> 00:33:37,240 Speaker 1: of your favorite fall spices. I like to use cinnamon, nutmeg, 529 00:33:37,320 --> 00:33:39,760 Speaker 1: a hint of clove, and maybe a pinch of ginger. 530 00:33:40,200 --> 00:33:43,040 Speaker 1: To me, this is a crucial detail that sets us 531 00:33:43,080 --> 00:33:46,960 Speaker 1: apart from every other stuffed something or other meal. After all, 532 00:33:47,240 --> 00:33:50,160 Speaker 1: how many savory foods these days contain those flavors and 533 00:33:50,200 --> 00:33:52,680 Speaker 1: they go so well with pumpkin. When it's all done, 534 00:33:52,720 --> 00:33:56,440 Speaker 1: you have a beautiful, tasty and aromatic dinner. Seriously, your 535 00:33:56,480 --> 00:33:59,720 Speaker 1: kitchen will smell amazing to serve. Use a big spoon 536 00:33:59,800 --> 00:34:02,160 Speaker 1: or goop to scrape out the pill off sausage and 537 00:34:02,360 --> 00:34:06,320 Speaker 1: the now cooked and delicious pumpkin. And she included pictures 538 00:34:06,360 --> 00:34:10,040 Speaker 1: and a more formal recipe. Uh and it that sounds 539 00:34:10,040 --> 00:34:12,120 Speaker 1: amazing and I want to do it immediately. I've only 540 00:34:12,200 --> 00:34:15,800 Speaker 1: I've used um, these smaller like sugar pie pumpkins, and 541 00:34:15,840 --> 00:34:18,880 Speaker 1: I've made something in there, um and it was wonderful. 542 00:34:19,400 --> 00:34:21,720 Speaker 1: And I think we talked about in her Pumpkin episode 543 00:34:21,719 --> 00:34:23,600 Speaker 1: that this was kind of the original pumpkin pie. Was 544 00:34:23,600 --> 00:34:25,440 Speaker 1: they just cooked stuff in the Yeah, they would just 545 00:34:25,480 --> 00:34:29,040 Speaker 1: fill the pumpkin with custard and bake it. M oh, 546 00:34:29,080 --> 00:34:31,080 Speaker 1: which oh, I still want to That reminds me. I 547 00:34:31,080 --> 00:34:32,920 Speaker 1: still want to do one of those. We have a 548 00:34:33,000 --> 00:34:36,920 Speaker 1: lot of pumpkin recipes to try. Yes, so thank you 549 00:34:36,960 --> 00:34:39,000 Speaker 1: so much for that, Sarah. I probably going to adopt 550 00:34:39,080 --> 00:34:44,000 Speaker 1: that next October. Yeah, thank you, Holly wrote. As I 551 00:34:44,040 --> 00:34:46,759 Speaker 1: listened to your recent episode on mayonnaise while driving to work, 552 00:34:46,800 --> 00:34:48,799 Speaker 1: it occurred to me that y'all might not be aware 553 00:34:48,800 --> 00:34:52,600 Speaker 1: of the phenomenon known as mayo rage. The official definition 554 00:34:52,680 --> 00:34:56,240 Speaker 1: is mayo raged now a feeling of intense, irrational anchor 555 00:34:56,239 --> 00:34:58,480 Speaker 1: felt by a person when a restaurant puts mayo on 556 00:34:58,560 --> 00:35:02,279 Speaker 1: that person's sandwich after being instructed multiple times not to 557 00:35:02,320 --> 00:35:04,360 Speaker 1: bring mayonnaise within a five foot radius of where the 558 00:35:04,400 --> 00:35:07,400 Speaker 1: sandwich is being prepared. Last year, I told the salauci 559 00:35:07,560 --> 00:35:10,440 Speaker 1: teenaged cashier at an Arby's three separate times that I 560 00:35:10,480 --> 00:35:16,040 Speaker 1: wanted my barbecue brisket with no mayo. I made him 561 00:35:16,040 --> 00:35:18,640 Speaker 1: show me that he'd entered it correctly into the register. 562 00:35:19,160 --> 00:35:23,000 Speaker 1: When I undwrapped my sandwich, you guessed it, mayo oozed 563 00:35:23,000 --> 00:35:25,279 Speaker 1: out the side and onto my hands. There must have 564 00:35:25,320 --> 00:35:28,160 Speaker 1: been half a jar on there. I became so enraged 565 00:35:28,239 --> 00:35:31,080 Speaker 1: that I stormed up through the lines, steam rising from 566 00:35:31,080 --> 00:35:34,400 Speaker 1: my head. It confronted the cashier. When he informed me 567 00:35:34,480 --> 00:35:37,080 Speaker 1: that he didn't make that sandwich, I threw it passed 568 00:35:37,160 --> 00:35:39,840 Speaker 1: him into the cooking area. The foil came unwrapped, crispy 569 00:35:39,840 --> 00:35:42,280 Speaker 1: onion straws flew through the air, and a giant blob 570 00:35:42,320 --> 00:35:45,400 Speaker 1: of mayonnaise landed on the pickup counter. In my defense, 571 00:35:45,560 --> 00:35:48,200 Speaker 1: I was post Marty Gras angry and calmed down once 572 00:35:48,239 --> 00:35:50,799 Speaker 1: the manager brought out a new mayo free sandwich. But 573 00:35:51,200 --> 00:35:53,719 Speaker 1: this level of rage is now referred to by my 574 00:35:53,800 --> 00:35:59,479 Speaker 1: family as mayonnaise throwing mad. I am not the only 575 00:35:59,520 --> 00:36:02,640 Speaker 1: one I know to experience this level of mayo rage. 576 00:36:03,000 --> 00:36:05,600 Speaker 1: My friend had a similar experience in a Hearty's drive through. 577 00:36:05,840 --> 00:36:07,560 Speaker 1: He opened a sandwich to make sure it was mayo 578 00:36:07,640 --> 00:36:10,560 Speaker 1: free before driving off. When he discovered it dripping with mayo, 579 00:36:10,760 --> 00:36:13,359 Speaker 1: he slammed the whole thing onto the sliding drive through 580 00:36:13,400 --> 00:36:16,360 Speaker 1: window of the restaurant and drove away, with both halves 581 00:36:16,400 --> 00:36:20,040 Speaker 1: of the buns slowly sliding down the window, leaving a 582 00:36:20,200 --> 00:36:26,120 Speaker 1: sad trail of mannaise. That is quite the image. It 583 00:36:26,239 --> 00:36:27,799 Speaker 1: is quite the image. I feel like that should be 584 00:36:27,840 --> 00:36:37,040 Speaker 1: painted some modern art. We need T shirt yeah, or 585 00:36:37,160 --> 00:36:39,800 Speaker 1: or that image of the two halves of the bun 586 00:36:39,960 --> 00:36:44,200 Speaker 1: just oh man, I feel like it's communicating something very deeply. 587 00:36:44,480 --> 00:36:48,280 Speaker 1: It is it is um. We have we have T shirts, 588 00:36:48,360 --> 00:36:51,160 Speaker 1: y'all in a T shirt store on the internet. It's 589 00:36:51,160 --> 00:36:54,920 Speaker 1: t public dot com slash saver. Some of some of 590 00:36:54,960 --> 00:36:57,920 Speaker 1: these ideas that we mentioned really do happen. There's a 591 00:36:57,920 --> 00:37:00,359 Speaker 1: team of people whose job it is to entertaining these 592 00:37:00,400 --> 00:37:03,839 Speaker 1: ideas from us. Yeah. I feel so bad for them. Yeah, 593 00:37:03,880 --> 00:37:08,319 Speaker 1: I'm like, okay, I want if you could do like 594 00:37:09,000 --> 00:37:11,920 Speaker 1: David Bowie meets this and there they do it, and 595 00:37:12,000 --> 00:37:14,000 Speaker 1: they do it and it looks beautiful. So yeah, I 596 00:37:14,040 --> 00:37:15,840 Speaker 1: don't know if you're looking for if you're looking for 597 00:37:15,880 --> 00:37:18,839 Speaker 1: holiday presents or something, check that out. All of your 598 00:37:18,840 --> 00:37:21,720 Speaker 1: purchases support us. I'm saying this selfishly, but I also 599 00:37:21,800 --> 00:37:24,439 Speaker 1: genuinely like some of the stuff that they've done. Yeah, 600 00:37:25,320 --> 00:37:28,480 Speaker 1: your enthusiasm. Oh man, goodness, they've got a heck and 601 00:37:28,520 --> 00:37:34,520 Speaker 1: bacteria poop barrel. It's good. It's good. Yes, Yes, thanks 602 00:37:34,560 --> 00:37:36,959 Speaker 1: to both of them for writing in. If you would 603 00:37:37,000 --> 00:37:38,920 Speaker 1: like to write to as, you can, Our email is 604 00:37:38,960 --> 00:37:42,760 Speaker 1: Hello at savor pod dot com. We're also on social media. 605 00:37:42,800 --> 00:37:45,719 Speaker 1: You can find us on Twitter, Facebook, and Instagram. At 606 00:37:45,880 --> 00:37:48,479 Speaker 1: savor Pod, we do hope to hear from you. Thank 607 00:37:48,480 --> 00:37:50,919 Speaker 1: you as always to our super producer Dylan Fagan, who 608 00:37:51,120 --> 00:37:53,080 Speaker 1: had to cut a lot out of this episode we 609 00:37:53,080 --> 00:37:56,160 Speaker 1: were so loopy. Thanks to you for listening, and we 610 00:37:56,200 --> 00:37:58,000 Speaker 1: hope that lots more good things are coming your way.