1 00:00:08,840 --> 00:00:11,959 Speaker 1: Hello, and welcome to Saber Protection of iHeartRadio. I'm Annie Reeves, 2 00:00:12,039 --> 00:00:14,000 Speaker 1: an unlarn vocal bomb, and today. 3 00:00:13,720 --> 00:00:16,960 Speaker 2: We have an episode for you about Soba noodles. 4 00:00:17,680 --> 00:00:20,920 Speaker 1: Yes, and it does have a lot of confusion based 5 00:00:20,920 --> 00:00:27,280 Speaker 1: on your Soba noodles clarification, but we're going to try 6 00:00:27,320 --> 00:00:31,640 Speaker 1: to We're going to try to get through it. Yeah. Yeah, 7 00:00:32,200 --> 00:00:36,000 Speaker 1: it's gotta be great. It is. It is just like 8 00:00:36,040 --> 00:00:40,360 Speaker 1: soba noodles are great. I cooked some before I even 9 00:00:40,440 --> 00:00:41,640 Speaker 1: knew we were going to do this. I have a 10 00:00:41,720 --> 00:00:46,800 Speaker 1: craving for all right. Yeah, sometimes it happens that way. 11 00:00:48,560 --> 00:00:51,600 Speaker 1: I did bring I cooked a ton for D and 12 00:00:51,680 --> 00:00:56,080 Speaker 1: D that one time. Yeah, so good. It was so good. 13 00:00:57,240 --> 00:01:01,120 Speaker 1: They're so good with like just a light flavoring, like 14 00:01:01,160 --> 00:01:02,320 Speaker 1: they don't need much. 15 00:01:02,480 --> 00:01:04,440 Speaker 2: They really don't. Yeah, I mean you, I mean you 16 00:01:04,440 --> 00:01:06,440 Speaker 2: can do whatever you want. We can't stop you. But 17 00:01:06,760 --> 00:01:09,200 Speaker 2: right now there's such a lovely taste and texture just 18 00:01:09,240 --> 00:01:13,800 Speaker 2: unto themselves they are. Was there a reason that you 19 00:01:13,959 --> 00:01:15,080 Speaker 2: have this on your mind? 20 00:01:17,520 --> 00:01:19,959 Speaker 1: Nope, m. 21 00:01:21,760 --> 00:01:23,720 Speaker 2: If there was, it is lost to the sands of 22 00:01:23,800 --> 00:01:25,040 Speaker 2: time I've had. 23 00:01:25,080 --> 00:01:28,520 Speaker 1: I've had a whole week, y'all. It's it's it's fine. 24 00:01:28,560 --> 00:01:30,839 Speaker 1: It's great. It's great. It was. It was a good week. 25 00:01:31,480 --> 00:01:35,000 Speaker 2: It was very productive on a whole different show that's 26 00:01:35,000 --> 00:01:40,920 Speaker 2: coming out around Halloween. So Witch may not be involved. 27 00:01:41,080 --> 00:01:43,920 Speaker 2: Oh yeah, yeah, No, you wrote a thing. Yeah, and 28 00:01:44,080 --> 00:01:46,040 Speaker 2: it's got a lot of food in it. It does. 29 00:01:46,800 --> 00:01:51,000 Speaker 2: It's very upsetting. Thank you, Annie, You're welcome. I feel 30 00:01:51,040 --> 00:01:53,120 Speaker 2: like all of mine have some kind of food they do. 31 00:01:53,280 --> 00:01:58,760 Speaker 1: It's sort of our stick, it is. It's true. Well, 32 00:02:00,120 --> 00:02:03,240 Speaker 1: I also am having a bit of a I won't 33 00:02:03,280 --> 00:02:05,200 Speaker 1: say a week, but my if my voice sounds a 34 00:02:05,240 --> 00:02:08,639 Speaker 1: little different, I got a whole thing going on, which 35 00:02:08,680 --> 00:02:10,799 Speaker 1: is just essentially I hope that I just fell asleep 36 00:02:10,800 --> 00:02:13,160 Speaker 1: with my mouth open. But if it sounds a little rough, 37 00:02:14,000 --> 00:02:16,560 Speaker 1: I'm working on it. I think you're doing so well. 38 00:02:17,160 --> 00:02:21,880 Speaker 1: Thank you. I appreciate that I did make soba noodles 39 00:02:21,919 --> 00:02:24,320 Speaker 1: in Japan. And I know I've talked about this before. 40 00:02:25,440 --> 00:02:27,440 Speaker 1: I have a video of it. I should publish it. 41 00:02:29,440 --> 00:02:33,880 Speaker 1: I was so scared, you know me, I'm like getting 42 00:02:33,919 --> 00:02:37,079 Speaker 1: everything right. Yeah, And you don't want to do the 43 00:02:37,120 --> 00:02:38,000 Speaker 1: wrong thing. You don't know. 44 00:02:38,120 --> 00:02:40,320 Speaker 2: I don't want to offend anybody. You don't want to 45 00:02:40,400 --> 00:02:43,000 Speaker 2: chop off a finger. You Yeah, definitely not. 46 00:02:43,560 --> 00:02:46,840 Speaker 1: Yes, but it was so nice, like we, me and 47 00:02:46,880 --> 00:02:50,560 Speaker 1: a friend did it, and she is much more. I 48 00:02:50,639 --> 00:02:54,799 Speaker 1: cook a lot of stuff, but I don't venture out 49 00:02:55,520 --> 00:02:59,120 Speaker 1: too much in what I would personally consider right or wrong, Like, 50 00:02:59,600 --> 00:03:04,440 Speaker 1: oh gosh, that's gonna be too difficult. Okay, okay, she does. 51 00:03:04,960 --> 00:03:10,560 Speaker 1: So she really wanted to do it, and we got 52 00:03:10,560 --> 00:03:12,760 Speaker 1: to we made them, and then we got to eat 53 00:03:13,720 --> 00:03:16,800 Speaker 1: the results of our labor and it was delicious and 54 00:03:16,840 --> 00:03:21,760 Speaker 1: it was just like a little soy sauce. I think 55 00:03:21,840 --> 00:03:24,840 Speaker 1: maybe some spring onion and maybe some sesame seed and 56 00:03:24,840 --> 00:03:29,440 Speaker 1: that was it, and it was really good. Oh yeah, yeah, 57 00:03:29,480 --> 00:03:32,640 Speaker 1: well yeah, well maybe I'll post it. I still have 58 00:03:32,720 --> 00:03:37,960 Speaker 1: that video. I remember. I remember you can see our 59 00:03:38,080 --> 00:03:41,960 Speaker 1: New Year's Traditions episodes where we briefly talked about soba, 60 00:03:42,840 --> 00:03:46,920 Speaker 1: which we'll get into more in a second. Maybe ramen 61 00:03:48,120 --> 00:03:53,320 Speaker 1: soy sauce. Perhaps have we done a soy sauce episode? Sure? 62 00:03:53,520 --> 00:03:58,480 Speaker 1: I If we haven't, then we will. For some reason, 63 00:03:58,560 --> 00:04:00,960 Speaker 1: I was convinced we had as we talked about this. 64 00:04:01,520 --> 00:04:03,280 Speaker 1: It could have been anything. It could have been anything, 65 00:04:04,120 --> 00:04:09,160 Speaker 1: but okay, look into that later. Yeah, let's get to 66 00:04:09,240 --> 00:04:09,960 Speaker 1: our question. 67 00:04:11,080 --> 00:04:14,000 Speaker 2: Apparently we have many questions, but let's get you a 68 00:04:14,040 --> 00:04:14,920 Speaker 2: particular one. 69 00:04:15,360 --> 00:04:21,599 Speaker 1: Yes, Soba noodles, Oh what are they? 70 00:04:22,520 --> 00:04:25,719 Speaker 2: Well, Sober noodles are a type of noodle made with 71 00:04:25,800 --> 00:04:29,040 Speaker 2: buckwheat flour, usually blended with a bit of wheat flour 72 00:04:29,160 --> 00:04:32,920 Speaker 2: maybe other stuff, and buckwheat is nutty and earthy in 73 00:04:32,960 --> 00:04:36,680 Speaker 2: flavor and often ground a little bit coarsely in texture, 74 00:04:37,120 --> 00:04:39,680 Speaker 2: and it does not contain glutens, so it can lead 75 00:04:39,720 --> 00:04:43,520 Speaker 2: to it to a soft or like slightly crumbly noodle. 76 00:04:44,000 --> 00:04:46,040 Speaker 2: If crumbly is a texture that you can apply to 77 00:04:46,080 --> 00:04:49,400 Speaker 2: noodles in your mind, but when you combine it with 78 00:04:49,440 --> 00:04:51,239 Speaker 2: a little bit of wheat flour, you get this really 79 00:04:51,480 --> 00:04:54,599 Speaker 2: like delicately flavorful noodle that has that has a good 80 00:04:54,640 --> 00:04:58,279 Speaker 2: spring and cohesion to it. And they're usually cut long 81 00:04:58,400 --> 00:05:01,080 Speaker 2: and skinny, like a slightly skinny spaghetti kind of thing. 82 00:05:01,920 --> 00:05:05,520 Speaker 2: So the noodles can be served warm as the starch 83 00:05:05,600 --> 00:05:09,040 Speaker 2: base or the star of dishes or soups, or served chilled, 84 00:05:09,480 --> 00:05:13,480 Speaker 2: usually pretty plain, yeah, with like a dipping sauce, but 85 00:05:13,480 --> 00:05:16,360 Speaker 2: but sometimes in a noodle salad sort of situation. They're 86 00:05:16,400 --> 00:05:20,080 Speaker 2: really versatile. They're like, uh, they're like the whole grain 87 00:05:20,160 --> 00:05:26,520 Speaker 2: bread of noodles. They're this deceptively simple thing that has 88 00:05:26,600 --> 00:05:30,480 Speaker 2: a lot of depth and uh an almost richness, like 89 00:05:30,600 --> 00:05:33,600 Speaker 2: uh like the Josie and the Pussycats film from two 90 00:05:33,680 --> 00:05:41,880 Speaker 2: thousand and one. Ooh, nice reference. I'm so sorry to know. 91 00:05:42,080 --> 00:05:45,480 Speaker 2: I mean that genuinely in a positive way. I love 92 00:05:45,560 --> 00:05:48,560 Speaker 2: that movie. I will hear no bad words against it. 93 00:05:49,560 --> 00:05:51,920 Speaker 2: I'm hoping this is going to be a similar experience 94 00:05:51,960 --> 00:05:55,640 Speaker 2: to the Barbie film, which I am so excited about 95 00:05:55,680 --> 00:06:01,240 Speaker 2: because blessed credit Gerwig. But okay, I'm getting away from 96 00:06:01,320 --> 00:06:09,039 Speaker 2: the main point. So buckwheat, like Barbie and Josie the Pussycats, 97 00:06:09,080 --> 00:06:12,720 Speaker 2: is another episode. But briefly, buckwheat is not a type 98 00:06:12,760 --> 00:06:15,880 Speaker 2: of wheat. It's not even really closely related because it's 99 00:06:15,880 --> 00:06:18,400 Speaker 2: not a type of grass, meaning it's not a cereal 100 00:06:18,440 --> 00:06:23,200 Speaker 2: grain at all. But it does have starchy seeds. Soba 101 00:06:23,360 --> 00:06:25,160 Speaker 2: is the Japanese word for buckwheat. 102 00:06:25,520 --> 00:06:27,600 Speaker 1: In American English, we have kind of. 103 00:06:27,520 --> 00:06:31,560 Speaker 2: Appropriated it to mean the noodles, as that's what we 104 00:06:31,680 --> 00:06:35,840 Speaker 2: have the most experience with, and this makes googling in 105 00:06:36,000 --> 00:06:44,400 Speaker 2: English really exciting. Yeah yeah, but anyway, you can take 106 00:06:44,520 --> 00:06:49,480 Speaker 2: buckwheat seeds and hold them either wholly or partially remove 107 00:06:49,520 --> 00:06:52,240 Speaker 2: the seed coat or not, and then grind the seed 108 00:06:52,240 --> 00:06:56,880 Speaker 2: itself into flower of whatever fineness. The seed is white, 109 00:06:57,040 --> 00:07:00,440 Speaker 2: but the seed coat is like brown to greenish, so 110 00:07:00,640 --> 00:07:03,000 Speaker 2: you can tell usually if the coat was included by 111 00:07:03,040 --> 00:07:06,800 Speaker 2: the color of the finished noodles white if there's no 112 00:07:06,920 --> 00:07:10,240 Speaker 2: coat in there, to like a greenish to tannish to 113 00:07:10,520 --> 00:07:13,440 Speaker 2: even grayish. If there was some seed coat, and if 114 00:07:13,480 --> 00:07:15,760 Speaker 2: any hole was included, that'll show up as like dark 115 00:07:15,800 --> 00:07:17,680 Speaker 2: speckles usually in the noodles. 116 00:07:17,760 --> 00:07:19,680 Speaker 1: Yeah, but right. 117 00:07:19,760 --> 00:07:22,760 Speaker 2: So, this flour can then be mixed with wheat flour 118 00:07:22,840 --> 00:07:26,239 Speaker 2: if you want, or other starches or seasonings like maybe 119 00:07:26,240 --> 00:07:29,000 Speaker 2: green tea if you want, definitely a little bit of water, 120 00:07:29,200 --> 00:07:31,680 Speaker 2: and then kneaded into a dough which can be rolled 121 00:07:31,720 --> 00:07:35,440 Speaker 2: and cut into noodles and either sold or cooked fresh 122 00:07:35,920 --> 00:07:41,280 Speaker 2: or processed by freezing or drying for cooking later. In Japan, 123 00:07:41,640 --> 00:07:45,040 Speaker 2: soba noodles are often served relatively plainly, as we've been 124 00:07:45,080 --> 00:07:48,040 Speaker 2: talking about, to really allow the flavor and texture of 125 00:07:48,080 --> 00:07:50,440 Speaker 2: the noodle itself to shine. You're looking at like like 126 00:07:50,520 --> 00:07:54,960 Speaker 2: simple broths, light dipping sauces, maybe some herbs or green onions, 127 00:07:55,040 --> 00:07:57,800 Speaker 2: or like strips of dried seaweed or other seasonings like that. 128 00:07:58,280 --> 00:08:01,920 Speaker 2: Herbal or salty flavor are popular. And you know, like 129 00:08:02,000 --> 00:08:06,640 Speaker 2: different types or preparations of flour or flowers plural are 130 00:08:06,840 --> 00:08:09,560 Speaker 2: preferred for different dishes. But I mean, you know, like 131 00:08:09,600 --> 00:08:11,800 Speaker 2: it's a noodle like like people can and will do 132 00:08:12,080 --> 00:08:13,640 Speaker 2: just about anything noodlely. 133 00:08:13,400 --> 00:08:19,200 Speaker 1: With them, anything noodlely. Yeah, and I will say I 134 00:08:19,240 --> 00:08:25,440 Speaker 1: have I have more soba so you listeners send in 135 00:08:25,480 --> 00:08:32,840 Speaker 1: those recipes. Yeah, yes, but what about the nutrition. 136 00:08:32,760 --> 00:08:35,000 Speaker 2: Well, you know it can it can depend. But by 137 00:08:35,000 --> 00:08:37,640 Speaker 2: getting a whole grain or pseudo grain in this case 138 00:08:37,679 --> 00:08:40,320 Speaker 2: in your noodles has some potential health benefits. You know, 139 00:08:40,480 --> 00:08:44,080 Speaker 2: buckwheat has a good smattering of micronutrients and fiber and protein, 140 00:08:44,840 --> 00:08:47,480 Speaker 2: so they'll helpefully up. But to keep you going, you know, 141 00:08:47,480 --> 00:08:50,079 Speaker 2: eat a vegetable and a fat, maybe a little extra protein. 142 00:08:50,160 --> 00:08:53,040 Speaker 1: I don't know. All those things would be delicious with 143 00:08:53,040 --> 00:09:01,080 Speaker 1: a soba noodle. So yeah, well we do have some 144 00:09:01,200 --> 00:09:03,960 Speaker 1: numbers for you, yes, okay. 145 00:09:04,000 --> 00:09:08,199 Speaker 2: So in Tokyo, where soba noodles are a historic street food, 146 00:09:08,679 --> 00:09:12,440 Speaker 2: the common ratio of wheat to buckwheat is two to eight, 147 00:09:12,880 --> 00:09:15,720 Speaker 2: and it's called out by those numbers. This is referred 148 00:09:15,720 --> 00:09:21,400 Speaker 2: to as nihachi soba or two eight soba, and there 149 00:09:21,480 --> 00:09:24,520 Speaker 2: is an organization that has formed up to recognize and 150 00:09:24,600 --> 00:09:28,160 Speaker 2: celebrate this legacy of soba. 151 00:09:27,880 --> 00:09:29,120 Speaker 1: Noodles in in Tokyo. 152 00:09:29,920 --> 00:09:33,000 Speaker 2: As of December of twenty nineteen, five hundred and nineteen 153 00:09:33,080 --> 00:09:37,200 Speaker 2: shops were affiliated with that organization mm HM. 154 00:09:38,240 --> 00:09:42,000 Speaker 1: And as mentioned, the noodles are traditionally eaten at Japanese 155 00:09:42,040 --> 00:09:47,120 Speaker 1: New Year celebrations to promote longevity, basically like long strands 156 00:09:47,160 --> 00:09:49,000 Speaker 1: of noodles for long life. So you want to get 157 00:09:49,000 --> 00:09:51,440 Speaker 1: a really long noodle? Sure? Yeah. 158 00:09:51,720 --> 00:09:55,119 Speaker 2: This is specifically as part of a dish called toshikshi soba, 159 00:09:55,160 --> 00:09:58,520 Speaker 2: which can be made in different ways, but traditionally is 160 00:09:58,559 --> 00:10:01,160 Speaker 2: like a hot soba noodle soup with with dashi broth 161 00:10:01,200 --> 00:10:03,760 Speaker 2: plus other seasonings and toppings to taste, some of which 162 00:10:03,760 --> 00:10:05,000 Speaker 2: also have symbolic meetings. 163 00:10:06,040 --> 00:10:09,440 Speaker 1: Right and from what I've read again, listeners, please write 164 00:10:09,480 --> 00:10:14,439 Speaker 1: in the words for the slurfing and lip smacking sounds 165 00:10:14,440 --> 00:10:17,440 Speaker 1: of eating soba sounds similar to the words for the 166 00:10:17,480 --> 00:10:22,480 Speaker 1: long lived crane and the turtle. Okay yeah, but also 167 00:10:23,679 --> 00:10:26,840 Speaker 1: kind of on the opposite side of New Year's the 168 00:10:26,920 --> 00:10:30,480 Speaker 1: snap of the noodles sometimes also means a clean break. 169 00:10:30,960 --> 00:10:34,040 Speaker 1: Oh yeah, and so it would be like the last 170 00:10:34,080 --> 00:10:36,439 Speaker 1: dish that you eat before the new year, because you're 171 00:10:36,440 --> 00:10:38,199 Speaker 1: trying to get a clean break. 172 00:10:38,240 --> 00:10:41,200 Speaker 2: Yeah yeahah, sometimes like as the countdown is happening. Yeah 173 00:10:41,280 --> 00:10:42,120 Speaker 2: I love that. 174 00:10:43,280 --> 00:10:47,319 Speaker 1: Oh, I mean, I love soba anytime. But sure, But no, 175 00:10:47,440 --> 00:10:52,600 Speaker 1: symbolic noodles are great. Symbolic noodles are great. Well, we 176 00:10:52,720 --> 00:10:55,160 Speaker 1: have a lot of history of these symbolic noodles. 177 00:10:55,559 --> 00:10:57,559 Speaker 2: We do, we do, and we are going to get 178 00:10:57,600 --> 00:10:59,760 Speaker 2: into that. But first we are getting into a quick 179 00:10:59,800 --> 00:11:01,719 Speaker 2: break for a word from our sponsors. 180 00:11:09,880 --> 00:11:13,720 Speaker 1: And we're back. Thank you sponsor, Yes, thank you. Okay. 181 00:11:13,760 --> 00:11:21,600 Speaker 1: So this is not the buckwheat episode, no, no. 182 00:11:19,400 --> 00:11:24,160 Speaker 2: No, but it is an important component of buckwheat noodles. 183 00:11:24,240 --> 00:11:28,640 Speaker 1: So it is. It is, and you know, specifically in 184 00:11:28,640 --> 00:11:34,280 Speaker 1: this case with Japan. So buckwheat originally arrived in Japan 185 00:11:34,640 --> 00:11:41,640 Speaker 1: in porridge form via monks returning from China. Allegedly, people 186 00:11:41,679 --> 00:11:45,000 Speaker 1: really started eating buckwheat in Japan in the Edo period 187 00:11:45,760 --> 00:11:48,559 Speaker 1: sometime in the sixteen hundreds, perhaps as a way to 188 00:11:48,679 --> 00:11:52,520 Speaker 1: combat berry berry, which is a disease caused by a 189 00:11:52,600 --> 00:11:56,760 Speaker 1: lack of th diamine or vitamin B one and it 190 00:11:56,840 --> 00:11:59,360 Speaker 1: was pretty common in the country at the time, likely 191 00:11:59,440 --> 00:12:03,360 Speaker 1: due to a that was very high and polished white rice, 192 00:12:03,400 --> 00:12:07,480 Speaker 1: which is low I mean, which always amazes me those 193 00:12:07,600 --> 00:12:12,480 Speaker 1: kind of things where people didn't know for sure, like 194 00:12:12,559 --> 00:12:15,680 Speaker 1: the scientific reasoning behind it, but were like they were like, 195 00:12:15,720 --> 00:12:16,840 Speaker 1: well it seems to help. 196 00:12:17,040 --> 00:12:19,840 Speaker 2: Yeah, yeah, we're better when we eat that, so we 197 00:12:19,840 --> 00:12:20,679 Speaker 2: should just do that. 198 00:12:20,880 --> 00:12:25,720 Speaker 1: Yeah. Right. Some records suggest that people in Japan weren't 199 00:12:25,720 --> 00:12:30,160 Speaker 1: eating buckwheat and maybe even buckwheat noodles as early as 200 00:12:30,160 --> 00:12:34,720 Speaker 1: the seven hundreds CE to prevent famine, and maybe even 201 00:12:34,760 --> 00:12:37,880 Speaker 1: further back, but that isn't largely reported and the evidence 202 00:12:37,960 --> 00:12:43,480 Speaker 1: is really lacking to support that. Others report buckwheat was 203 00:12:43,520 --> 00:12:48,320 Speaker 1: introduced to Japan by three hundred BCE, and because it 204 00:12:48,400 --> 00:12:51,240 Speaker 1: can be grown in depleted soil, that it was a 205 00:12:51,880 --> 00:12:54,839 Speaker 1: relief crop by the seven hundred CE. 206 00:12:55,400 --> 00:12:59,200 Speaker 2: Yeah, I've seen introduction dates ranging from like fifteen hundred 207 00:12:59,240 --> 00:13:02,200 Speaker 2: to five hundred BCE, and then I think that there 208 00:13:02,200 --> 00:13:06,120 Speaker 2: were probably waves of popularity that occurred over time after that. 209 00:13:06,880 --> 00:13:11,000 Speaker 2: But yes, whenever it arrived, its original use was probably 210 00:13:11,400 --> 00:13:15,400 Speaker 2: more or less whole grains cooked into a sort of porridge. 211 00:13:16,400 --> 00:13:21,439 Speaker 2: Then later, by like the twelve to thirteen hundred CE, 212 00:13:21,920 --> 00:13:25,680 Speaker 2: stone hand mills arrived from China and people started experimenting 213 00:13:25,880 --> 00:13:28,679 Speaker 2: with just all kinds of flour based recipes. 214 00:13:29,920 --> 00:13:34,239 Speaker 1: Yes, and in the early days, buckwheat was largely consumed 215 00:13:34,280 --> 00:13:37,840 Speaker 1: in the form of cakes made with glutenous rice or 216 00:13:37,880 --> 00:13:39,360 Speaker 1: in dumplings, which sounds really good. 217 00:13:39,640 --> 00:13:42,199 Speaker 2: Yeah yeah, yeah, yeah, like a type a type of 218 00:13:42,280 --> 00:13:46,360 Speaker 2: mulchi made with buckwheat instead of rice flour or maybe 219 00:13:46,360 --> 00:13:49,880 Speaker 2: in combination anyway. Yeah, there was also a dish called 220 00:13:49,920 --> 00:13:52,680 Speaker 2: sobagaki that entered the scene. This is like a snack 221 00:13:52,760 --> 00:13:57,560 Speaker 2: or appetizer made from stirring hot water and buckwheat flour 222 00:13:57,679 --> 00:14:02,120 Speaker 2: into a sticky sort of dumpling. People were probably forming 223 00:14:02,160 --> 00:14:05,679 Speaker 2: buckwheat dough into rope noodles or maybe even cut type 224 00:14:05,679 --> 00:14:10,000 Speaker 2: noodles during about this time and by the late fourteen 225 00:14:10,080 --> 00:14:13,400 Speaker 2: hundreds in Kyoto, members of the aristocracy may have been 226 00:14:13,440 --> 00:14:19,160 Speaker 2: treated to sober noodle type dishes, but the earliest records 227 00:14:19,360 --> 00:14:23,520 Speaker 2: of sober noodles as we know them today are actually 228 00:14:23,560 --> 00:14:26,720 Speaker 2: from the earliest records we have of soba noodle knives, 229 00:14:27,880 --> 00:14:31,600 Speaker 2: which come from this one Buddhist temple in Kyoto. Called 230 00:14:31,720 --> 00:14:36,600 Speaker 2: the Joshoji temple. So by fifteen seventy four, temple records 231 00:14:36,600 --> 00:14:40,240 Speaker 2: indicate that these knives were present, and thus that sober 232 00:14:40,280 --> 00:14:44,360 Speaker 2: noodles were being made. These knives are called sobikitri, and 233 00:14:44,520 --> 00:14:47,320 Speaker 2: they have this it's a really interesting shape. They have 234 00:14:47,400 --> 00:14:50,720 Speaker 2: this long blade that extends back under the whole length 235 00:14:50,760 --> 00:14:55,600 Speaker 2: of the knife's handle, so like your hand goes into 236 00:14:55,680 --> 00:14:58,560 Speaker 2: kind of a U shape that's formed by the handle, 237 00:14:58,720 --> 00:15:00,800 Speaker 2: and then the edge of the late of this knife 238 00:15:00,800 --> 00:15:03,280 Speaker 2: that goes all the way back. And they have a 239 00:15:03,320 --> 00:15:05,960 Speaker 2: pretty heavy weight too, that lets you cut these very long, 240 00:15:06,640 --> 00:15:08,280 Speaker 2: even strips very smoothly. 241 00:15:10,800 --> 00:15:13,840 Speaker 1: They're beautiful. They're beautiful pieces. I read them looking them up. 242 00:15:16,960 --> 00:15:20,520 Speaker 2: By about the middle of the sixteen hundreds, soba noodles, 243 00:15:20,560 --> 00:15:23,360 Speaker 2: made of one hundred percent buckwheat were a popular dish 244 00:15:23,480 --> 00:15:27,840 Speaker 2: and sometimes delivered to homes. They were really soft and 245 00:15:28,480 --> 00:15:33,320 Speaker 2: steamed in these bamboo baskets and served with preparations of misough. 246 00:15:35,800 --> 00:15:41,120 Speaker 1: Oh no, the craving is so strong. It was like 247 00:15:41,160 --> 00:15:44,440 Speaker 1: the saddest sound made on this podcast. 248 00:15:45,280 --> 00:15:47,600 Speaker 2: I think I'd suspect that's something you can go do 249 00:15:47,800 --> 00:15:51,360 Speaker 2: right now, Like you probably have the ingredients. 250 00:15:51,600 --> 00:15:56,800 Speaker 1: I do. I have miso. Oh okay, all right. Well, 251 00:15:57,240 --> 00:16:01,560 Speaker 1: beginning and at least the seventeenth century paintings depicted soba 252 00:16:01,760 --> 00:16:06,880 Speaker 1: the noodles specifically as a favorite dish in Tokyo, soba 253 00:16:06,960 --> 00:16:11,720 Speaker 1: vendors were popular too. After restaurants closed, these soba vendors 254 00:16:11,760 --> 00:16:14,680 Speaker 1: would travel and sell their noodles to feed those who 255 00:16:14,760 --> 00:16:18,640 Speaker 1: were still looking for something to eat. Very smart. These 256 00:16:18,800 --> 00:16:22,640 Speaker 1: portable stalls could be transported by one person and were 257 00:16:22,680 --> 00:16:26,240 Speaker 1: featured in a famous eighteen thirty seven painting, which is 258 00:16:26,280 --> 00:16:29,400 Speaker 1: a very beautiful painting. But yeah, you can see all 259 00:16:29,440 --> 00:16:34,000 Speaker 1: the all the a little fold. It's really cool. Yeah yeah, 260 00:16:34,200 --> 00:16:37,880 Speaker 1: oh but yes, soba noodle vendors. Soba noodle vendors sound 261 00:16:38,000 --> 00:16:42,320 Speaker 1: so good, okay, And yeah, as you mentioned, the ratio 262 00:16:42,640 --> 00:16:45,240 Speaker 1: was an important part of this. By using eighty percent 263 00:16:45,280 --> 00:16:49,160 Speaker 1: buckwheat and twenty percent wheat, producers created a more resilient, 264 00:16:49,680 --> 00:16:51,240 Speaker 1: slurpable noodle. 265 00:16:52,400 --> 00:16:55,920 Speaker 2: During this period, there were also like fancier restaurants and 266 00:16:56,120 --> 00:17:00,800 Speaker 2: more permanent stalls where soba noodles were sold. But right, 267 00:17:00,880 --> 00:17:03,720 Speaker 2: these these vendors were just so so portable because it 268 00:17:03,760 --> 00:17:07,280 Speaker 2: was just a case basically where they had some baskets 269 00:17:07,320 --> 00:17:10,040 Speaker 2: of pre cooked soba noodles and then like a like 270 00:17:10,080 --> 00:17:14,159 Speaker 2: a pot or kettle of hot broth, and so you 271 00:17:14,200 --> 00:17:16,159 Speaker 2: could just serve it to people just boop. 272 00:17:16,240 --> 00:17:20,320 Speaker 1: Just there you go, just boop, and then you've got 273 00:17:20,600 --> 00:17:24,959 Speaker 1: delicious soba noodles. Yes, and a legendly some of the 274 00:17:25,080 --> 00:17:29,080 Speaker 1: earliest sober restaurants have their original noten, which is the 275 00:17:29,119 --> 00:17:33,199 Speaker 1: curtain that hangs of the entrance of restaurants in Japan, 276 00:17:34,080 --> 00:17:37,000 Speaker 1: and some of them are over three hundred years old. 277 00:17:37,160 --> 00:17:43,800 Speaker 1: What yeah, that's it. That's what they say. I believe it. Yeah, yes, 278 00:17:45,600 --> 00:17:49,520 Speaker 1: And some sources also suggest that sober noodles were so 279 00:17:49,640 --> 00:17:53,359 Speaker 1: popular in Japan that by the time the Chinese arrived 280 00:17:53,359 --> 00:17:58,440 Speaker 1: with their own noodles, often called ramen. I don't see 281 00:17:58,480 --> 00:18:01,080 Speaker 1: our ramen episode, you can go on. But when they 282 00:18:01,160 --> 00:18:05,680 Speaker 1: arrive with their own noodles sometime soon after the Edo period, 283 00:18:06,040 --> 00:18:11,280 Speaker 1: the Japanese called these noodles soba, and even Chinese soba 284 00:18:12,480 --> 00:18:16,439 Speaker 1: so like yaki soba. Yaki soba is another example. So 285 00:18:17,160 --> 00:18:21,240 Speaker 1: this dish is usually made with Chinese style wheat based noodles, 286 00:18:21,240 --> 00:18:23,400 Speaker 1: and there's no buck wheat involved, so like, yeah, that's 287 00:18:23,400 --> 00:18:27,640 Speaker 1: so fascinating that it becomes such a thing that. 288 00:18:27,600 --> 00:18:29,920 Speaker 2: It was just a this is the noodle shape. You've 289 00:18:29,960 --> 00:18:31,840 Speaker 2: got that noodle shape, So sure soba. 290 00:18:32,000 --> 00:18:38,440 Speaker 1: Yeah, it's soba. Uh huh. Skipping way ahead. The Tokyo 291 00:18:38,760 --> 00:18:42,760 Speaker 1: two eight Soba Initiative launched in twenty nineteen, and it 292 00:18:42,800 --> 00:18:45,359 Speaker 1: was aimed at maintaining the history and traditions of soba. 293 00:18:45,400 --> 00:18:47,119 Speaker 1: So we've talked about a lot of that stuff before, 294 00:18:47,720 --> 00:18:50,959 Speaker 1: of Jesse's things to kind of nail down the rules 295 00:18:50,960 --> 00:18:54,679 Speaker 1: in the history and all that stuff. Yeah, soba is and. 296 00:18:54,800 --> 00:18:59,320 Speaker 2: Encourage encourage those traditions and encourage yeah, people to come 297 00:18:59,359 --> 00:19:01,119 Speaker 2: meet them. 298 00:19:01,280 --> 00:19:06,800 Speaker 1: Oh I am ready, I am encouraged. Encouraged, yeah, courage, Yes, 299 00:19:07,119 --> 00:19:13,480 Speaker 1: I am so encouraged. Oh gosh, please listeners please. This 300 00:19:13,640 --> 00:19:15,840 Speaker 1: is one of those ones where it was again because 301 00:19:15,880 --> 00:19:20,680 Speaker 1: we're in the United States, English Google sort of hard 302 00:19:20,680 --> 00:19:24,000 Speaker 1: to find a lot of info. But also, yeah, like 303 00:19:24,080 --> 00:19:28,240 Speaker 1: if just let us know if you know any recipes. 304 00:19:28,880 --> 00:19:33,000 Speaker 2: Oh yeah, if you if you have a very specific 305 00:19:33,119 --> 00:19:36,760 Speaker 2: dipping sauce that you make and like and like like 306 00:19:36,840 --> 00:19:40,840 Speaker 2: everyone else's ratio of miran is wrong, Like let us know, 307 00:19:41,560 --> 00:19:43,000 Speaker 2: like these are important things. 308 00:19:44,400 --> 00:19:48,960 Speaker 1: Extremely extremely I think gosh. 309 00:19:48,600 --> 00:19:53,280 Speaker 2: I uh, I think I went to this one, very 310 00:19:53,680 --> 00:19:56,399 Speaker 2: very very Japanese izakaya in New York City one time, 311 00:19:57,480 --> 00:19:59,360 Speaker 2: Like I like to the point where like the wait 312 00:19:59,400 --> 00:20:01,600 Speaker 2: staff had a as much English as I have Japanese 313 00:20:01,600 --> 00:20:03,600 Speaker 2: and it was really embarrassing for me. I think they 314 00:20:03,600 --> 00:20:07,639 Speaker 2: were very entertained by me. But anyway, yeah, like like 315 00:20:07,680 --> 00:20:10,520 Speaker 2: it was right around New Year's and they had this 316 00:20:10,960 --> 00:20:16,879 Speaker 2: dish of oh gosh, like like like koto and shido 317 00:20:18,440 --> 00:20:21,560 Speaker 2: uh sesame soba and so it was like like a 318 00:20:21,600 --> 00:20:24,560 Speaker 2: hot and a cold preparation with uh with black and 319 00:20:24,600 --> 00:20:29,719 Speaker 2: white sesame seeds and oh heck, oh my gosh. 320 00:20:29,800 --> 00:20:34,600 Speaker 1: Yeah sounds so amazing. It was really good. I mean 321 00:20:34,640 --> 00:20:36,120 Speaker 1: that's the thing. That's what I said at the chap 322 00:20:36,200 --> 00:20:39,919 Speaker 1: is like they really are good with just kind of 323 00:20:39,920 --> 00:20:43,640 Speaker 1: these dipping sauces. They're so the texture is so unique 324 00:20:43,880 --> 00:20:48,560 Speaker 1: yeah to me, and they just soak up those flavors 325 00:20:48,600 --> 00:20:53,840 Speaker 1: and it's delicious. Well, like I said, I got a pack, 326 00:20:53,960 --> 00:20:57,400 Speaker 1: so somebody let me know what to do. Yeah, I'll 327 00:20:57,400 --> 00:20:59,919 Speaker 1: probably just cook it and then dip it in something. 328 00:21:00,400 --> 00:21:04,920 Speaker 2: If you have a recipe, absolutely please always always write 329 00:21:04,960 --> 00:21:06,640 Speaker 2: in oh. 330 00:21:06,480 --> 00:21:09,520 Speaker 1: Yes you know those recipes. But I feel like that's 331 00:21:09,560 --> 00:21:12,080 Speaker 1: what we have to say about sober for it is 332 00:21:12,160 --> 00:21:12,520 Speaker 1: it is. 333 00:21:12,840 --> 00:21:14,720 Speaker 2: We do have some listener mail for you, though, and 334 00:21:14,760 --> 00:21:16,320 Speaker 2: we are going to get into that as soon as 335 00:21:16,320 --> 00:21:17,360 Speaker 2: we get back from a quick break. 336 00:21:17,359 --> 00:21:29,240 Speaker 1: For a word from our sponsors, and we're back. Thank you, sponsor, Yes, 337 00:21:29,320 --> 00:21:43,119 Speaker 1: thank you, and we're back with listeners. Slurpable noodle, slurpable noodle. 338 00:21:45,720 --> 00:21:48,800 Speaker 1: All right, y'all. Yeah, you know what. I'm just trying 339 00:21:48,800 --> 00:21:51,960 Speaker 1: to live my most creative life I am. I cannot argue. 340 00:21:52,400 --> 00:21:59,960 Speaker 1: Thank you so well. Speaking of our crow, we need 341 00:22:00,000 --> 00:22:03,840 Speaker 1: we need more Lauren singing stuff, even if it is 342 00:22:03,960 --> 00:22:08,840 Speaker 1: more of a between talk and sing. Little bits like 343 00:22:08,880 --> 00:22:13,439 Speaker 1: that always give me a smile. Onto swordfish. It is 344 00:22:13,480 --> 00:22:15,600 Speaker 1: a good fish, but I have found it is hard 345 00:22:15,600 --> 00:22:18,680 Speaker 1: for me to cook well. When I'm at a good 346 00:22:18,720 --> 00:22:21,480 Speaker 1: seafood place, I'm willing to order, but I haven't tried 347 00:22:21,520 --> 00:22:24,600 Speaker 1: to make it at home in some time. I've had 348 00:22:24,640 --> 00:22:27,399 Speaker 1: good recipes, just have had a hard time hitting the 349 00:22:27,440 --> 00:22:31,199 Speaker 1: cooking right. Maybe it's time to try again. Hmmm. The 350 00:22:31,359 --> 00:22:38,160 Speaker 1: Pinia Colada Young Lauren with her fancy Virgin prosentry. I 351 00:22:38,359 --> 00:22:41,560 Speaker 1: like the don't have to think too hard about the 352 00:22:41,640 --> 00:22:46,680 Speaker 1: description fits the drink? Yes, a good one, just hits 353 00:22:46,760 --> 00:22:49,800 Speaker 1: right when you are in the mood. Hitchiker Brewing here 354 00:22:49,920 --> 00:22:53,840 Speaker 1: has one beer whole Punch Pina Colada, and another based 355 00:22:53,920 --> 00:22:58,520 Speaker 1: off the Painkiller, which has Pinia Colada vibes waiting for 356 00:22:58,560 --> 00:23:02,439 Speaker 1: them to come back into root. Now I have to 357 00:23:02,480 --> 00:23:08,560 Speaker 1: say a cocktail origin story being debated never well almost never. Okay, well, 358 00:23:08,640 --> 00:23:13,040 Speaker 1: let's move on. Why does a cement mixer of Penia 359 00:23:13,119 --> 00:23:16,200 Speaker 1: Colada sound like something a group of college kids would 360 00:23:16,200 --> 00:23:19,160 Speaker 1: come up with. I think it is time to sit 361 00:23:19,320 --> 00:23:21,520 Speaker 1: back at a beach bar with Pina Colada and get 362 00:23:21,600 --> 00:23:25,080 Speaker 1: Lauren her Dac group once again. Love the show. It 363 00:23:25,160 --> 00:23:28,200 Speaker 1: always brings a smile to my face, can bring back memories, 364 00:23:28,240 --> 00:23:31,879 Speaker 1: and provides ideas and new information. There have been times 365 00:23:31,880 --> 00:23:34,040 Speaker 1: when I've just needed an escape and I'll pick an 366 00:23:34,119 --> 00:23:37,080 Speaker 1: old episode, pop on the headphones and take a walk. 367 00:23:37,520 --> 00:23:39,119 Speaker 1: Always puts me in a better mood. 368 00:23:39,600 --> 00:23:43,639 Speaker 2: Oh thank you, Yes, absolutely ah. 369 00:23:45,640 --> 00:23:50,360 Speaker 1: I did see that. Maybe we'll come back and revisit this. 370 00:23:51,200 --> 00:23:54,760 Speaker 1: But I did see that it's not a subn mixer, 371 00:23:54,880 --> 00:23:59,479 Speaker 1: but like the original kind of frozen cocktail mixer. I 372 00:23:59,520 --> 00:24:03,680 Speaker 1: think it put in the Smithsonian. Oh cool, Okay, yeah 373 00:24:04,240 --> 00:24:07,960 Speaker 1: it did have a bit. It changed our beverage landscape. 374 00:24:08,400 --> 00:24:13,400 Speaker 1: It absolutely did. Yeah, it's it still does have an impact, 375 00:24:13,600 --> 00:24:18,000 Speaker 1: but it does. I mean, yes, the cement mixer part 376 00:24:18,200 --> 00:24:20,400 Speaker 1: kind of it's very ecology. 377 00:24:23,200 --> 00:24:25,480 Speaker 2: I mean, but it also just goes to show that 378 00:24:25,560 --> 00:24:27,480 Speaker 2: you know, you can, you can, you can take a 379 00:24:27,560 --> 00:24:30,119 Speaker 2: kid out of college, but you know, yeah, it's true, 380 00:24:30,200 --> 00:24:31,480 Speaker 2: you can still be. 381 00:24:32,800 --> 00:24:40,000 Speaker 1: Foolhardy and anytime, anytime. Yeah, yes, And I did get 382 00:24:40,040 --> 00:24:44,080 Speaker 1: to have a pina colada and it came out of 383 00:24:44,119 --> 00:24:50,119 Speaker 1: one of these again yeah, but like similar, and it 384 00:24:50,160 --> 00:24:53,600 Speaker 1: was delicious. It was so refreshing. Oh goodness. Yeah, but 385 00:24:55,720 --> 00:24:59,320 Speaker 1: you and I still have to go, and we have 386 00:24:59,400 --> 00:25:03,960 Speaker 1: to go and we do. I mean, I would love 387 00:25:04,040 --> 00:25:08,120 Speaker 1: to be able to relax. Well, good, we're gonna. 388 00:25:07,920 --> 00:25:12,639 Speaker 2: Do okay, alright, it sounds stressful planning to relax. 389 00:25:12,680 --> 00:25:14,720 Speaker 1: All right, No, no, no, it's gonna be great. 390 00:25:18,600 --> 00:25:21,680 Speaker 2: Joe wrote, Hello, I hope you are both doing well. 391 00:25:21,800 --> 00:25:25,320 Speaker 2: I just listened to the Swordfish episode and thought Filipino 392 00:25:25,480 --> 00:25:29,600 Speaker 2: cinna gang might be a good recipe. Candidate Cynagang is 393 00:25:29,640 --> 00:25:32,960 Speaker 2: my favorite Filipino food by far. It's a sour stew 394 00:25:33,040 --> 00:25:36,040 Speaker 2: with a tamarind bass that traditionally uses either pork or 395 00:25:36,080 --> 00:25:39,160 Speaker 2: fish as it's protein. I think the meatiness of swordfish 396 00:25:39,160 --> 00:25:41,520 Speaker 2: would stand up to the sourness compared to a more 397 00:25:41,520 --> 00:25:44,800 Speaker 2: delicate fish. My dad likes to use mustard greens in 398 00:25:44,960 --> 00:25:48,800 Speaker 2: synagang when using fish, but green beans are also good, 399 00:25:48,880 --> 00:25:51,399 Speaker 2: and you can always chuck in a tomato for more sourness. 400 00:25:51,960 --> 00:25:53,840 Speaker 2: You can go the more authentic route to make it 401 00:25:53,880 --> 00:25:57,680 Speaker 2: by by using tamarin pods and were paste, but there 402 00:25:57,680 --> 00:26:00,200 Speaker 2: are also dry soup mixes you can pick up most 403 00:26:00,240 --> 00:26:04,200 Speaker 2: Asian grocery stores. Here are some links to the traditional 404 00:26:04,560 --> 00:26:07,960 Speaker 2: versus easy versions. I also had a long overdue trip 405 00:26:08,000 --> 00:26:12,199 Speaker 2: to the Philippines and ate so many fruits, some of 406 00:26:12,200 --> 00:26:15,200 Speaker 2: which were podcast topics and some that could be investigated 407 00:26:15,240 --> 00:26:18,520 Speaker 2: for future ones. Maybe mangoes were, of course number one. 408 00:26:18,680 --> 00:26:22,120 Speaker 2: I must have had mango in some form almost every day, 409 00:26:22,440 --> 00:26:26,359 Speaker 2: freshly cut fruit, mango juice, or mango smoothies. I also 410 00:26:26,400 --> 00:26:28,840 Speaker 2: had fresh durian for the first time, after only having 411 00:26:28,920 --> 00:26:32,160 Speaker 2: it in candy or ice cream form, and it was fascinating. 412 00:26:32,640 --> 00:26:35,679 Speaker 2: The smell is so distinctive, but not as bad as 413 00:26:35,720 --> 00:26:38,760 Speaker 2: I've heard it described. It was kind of like super 414 00:26:38,760 --> 00:26:42,880 Speaker 2: funky cheese emphasis on the funky. That funk is part 415 00:26:42,880 --> 00:26:46,480 Speaker 2: of the taste as well, but is balanced by the sweetness. However, 416 00:26:46,600 --> 00:26:48,840 Speaker 2: the texture was what put me off because it was 417 00:26:48,880 --> 00:26:53,120 Speaker 2: so slimy. A fresh jackfruit has a lovely, mild flavor, 418 00:26:53,200 --> 00:26:56,400 Speaker 2: and the size of the fruit itself is absolutely mind boggling. 419 00:26:57,000 --> 00:27:00,000 Speaker 2: The bananas here are small and starchy and are delicious 420 00:26:59,880 --> 00:27:02,840 Speaker 2: in so many applications, whether grilled in a sugar syrup, 421 00:27:03,480 --> 00:27:06,760 Speaker 2: sliced and wrapped in wanton paper and fried, cooked and 422 00:27:06,920 --> 00:27:11,320 Speaker 2: more savory dishes like plantain, or just fresh. There's also 423 00:27:11,560 --> 00:27:16,240 Speaker 2: nothing like fresh young coconut called bucle picked right off 424 00:27:16,240 --> 00:27:18,560 Speaker 2: the tree. The coconut water is the best thing to 425 00:27:18,640 --> 00:27:20,959 Speaker 2: drink when you're sweating buckets the way I was, and 426 00:27:21,000 --> 00:27:23,960 Speaker 2: the young coconut meat is almost jelly like in texture. 427 00:27:24,720 --> 00:27:28,480 Speaker 2: Pabellos are like grapefruits, more grown up and sophisticated, cousin, 428 00:27:28,960 --> 00:27:31,920 Speaker 2: sweeter and more floral, with less of that an acidic kick. 429 00:27:32,840 --> 00:27:36,120 Speaker 2: I didn't have sour sup fruit itself. We call it 430 00:27:36,160 --> 00:27:40,080 Speaker 2: oh gayabano, but I did have it choosed, and it's great, 431 00:27:40,600 --> 00:27:43,440 Speaker 2: mild like an apple or banana, but kind of citrusy, 432 00:27:43,480 --> 00:27:52,520 Speaker 2: sour too, siniguelas hm, sure, apologies they continue. I only 433 00:27:52,600 --> 00:27:55,320 Speaker 2: knew the Filipino word until Google told me other names, 434 00:27:56,160 --> 00:28:00,000 Speaker 2: including hog plum Okay is related to cash you apple, 435 00:28:00,440 --> 00:28:03,840 Speaker 2: and tastes like mangoes, but with a tart sour finish, 436 00:28:03,880 --> 00:28:08,640 Speaker 2: also delicious. Mangostein truly is a king amongst fruits, though 437 00:28:08,840 --> 00:28:12,320 Speaker 2: sweet and creamy with a tart finish to offset the sweetness. 438 00:28:12,760 --> 00:28:15,480 Speaker 2: It's hard to beat mangoes for me. But oh boy, 439 00:28:15,520 --> 00:28:16,800 Speaker 2: did mangostein come close? 440 00:28:17,400 --> 00:28:17,760 Speaker 1: Who? 441 00:28:17,800 --> 00:28:20,399 Speaker 2: That was quite the rundown on all the fruit I ate. 442 00:28:20,440 --> 00:28:23,359 Speaker 2: But I know you too would appreciate my obsessive tally. 443 00:28:24,359 --> 00:28:30,200 Speaker 1: Yes, absolutely, Oh my gosh, you transported me. I want 444 00:28:30,720 --> 00:28:35,439 Speaker 1: all of these, literally all of them. Oh, it just 445 00:28:35,480 --> 00:28:39,640 Speaker 1: sounds so good. Like to me, this is gonna sound 446 00:28:39,680 --> 00:28:44,120 Speaker 1: really dorky, but just you describing this sounds so poetic, 447 00:28:44,200 --> 00:28:49,040 Speaker 1: like those those flavors, those textures, especially in the environment 448 00:28:49,040 --> 00:28:52,160 Speaker 1: you're in when you're like hot and keeping in the 449 00:28:52,600 --> 00:28:53,600 Speaker 1: context of. 450 00:28:54,200 --> 00:28:58,800 Speaker 2: Share share your sweating and you get this nice refreshing, sweet, 451 00:28:58,960 --> 00:29:00,440 Speaker 2: jelly like kind of fruit. 452 00:29:00,600 --> 00:29:03,600 Speaker 1: Like what that's amazing? Oh my gosh. 453 00:29:03,720 --> 00:29:07,080 Speaker 2: I always want fried bananas in whatever format, like that's amazing. 454 00:29:07,080 --> 00:29:12,280 Speaker 1: I literally, Lauren, you saw I had to like hold 455 00:29:12,320 --> 00:29:19,040 Speaker 1: my chest about like having wrapped fruit and rolls situation. 456 00:29:19,160 --> 00:29:24,320 Speaker 1: That sounds also right. Just fresh mango, just fresh mango. Man, 457 00:29:24,520 --> 00:29:27,920 Speaker 1: so good. Oh my gosh, it is amazing and I 458 00:29:27,960 --> 00:29:33,400 Speaker 1: do so. The synagogue as you mentioned, synagogue, as you mentioned, 459 00:29:35,400 --> 00:29:39,240 Speaker 1: that sounds really good with this. This is the swordfish. 460 00:29:39,400 --> 00:29:40,120 Speaker 1: Oh my gosh. 461 00:29:40,200 --> 00:29:46,880 Speaker 2: Right, yeah, there there are a couple Filipino restaurants around Atlanta, 462 00:29:47,000 --> 00:29:49,360 Speaker 2: and I just need to go to them more. 463 00:29:50,000 --> 00:30:00,400 Speaker 1: Yeah, I mean, yes, yep, that's that's what it is. Yes, yes, sir, accurate. Well, okay, 464 00:30:00,880 --> 00:30:03,680 Speaker 1: thank you to both of these listeners for writing in. 465 00:30:04,240 --> 00:30:06,440 Speaker 1: If you would like to write to us, you can 466 00:30:06,680 --> 00:30:10,480 Speaker 1: our email is hello at saverrpod dot com. We're also 467 00:30:10,560 --> 00:30:11,320 Speaker 1: on social media. 468 00:30:11,480 --> 00:30:14,560 Speaker 2: You can find us on Twitter, Facebook, and Instagram at 469 00:30:14,560 --> 00:30:16,440 Speaker 2: saver pod and we do hope to hear from you. 470 00:30:16,920 --> 00:30:19,720 Speaker 1: Save is production of iHeartRadio. For more podcasts from my. 471 00:30:19,720 --> 00:30:23,880 Speaker 2: Heart Radio, you can visit the iHeartRadio app, Apple Podcasts. 472 00:30:23,320 --> 00:30:25,280 Speaker 1: Or wherever you listen to your favorite shows. 473 00:30:25,560 --> 00:30:28,280 Speaker 2: Thanks as always to our super producers Dylan Fagan and 474 00:30:28,280 --> 00:30:30,720 Speaker 2: Andrew Howard. Thanks to you for listening and we hope 475 00:30:30,720 --> 00:30:40,160 Speaker 2: that lots more good things are coming your way.