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Speaker 1: Hello, and welcome to Foodstuff. I'm any Rees and I'm

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Speaker 1: Lauren Vocalbam and today, Okay, we're talking about Rochester. That's

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Speaker 1: the take, isn't it, folks. We're talking about was to

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Speaker 1: shear sauce? Yes? Yes, and we're probably going to pronounce

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Speaker 1: it differently every single time we say it throughout this episode. Yeah.

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Speaker 1: I also jokingly in the outline called this this episode,

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Speaker 1: how many times must I use spell check? In one?

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Speaker 1: In one outline? I can't say it, but for some

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Speaker 1: reason I can spell it real good. I'm not sure.

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Speaker 1: I'm not sure what that's about, but okay, what's she sauce?

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Speaker 1: What's just your sauce? Um? If if you listeners remember

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Speaker 1: the Bloody Mary episode, oh yeah, you might remember that

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Speaker 1: that like, like, oh I do remember that. I vaguely recall. Um,

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Speaker 1: I mentioned a story about Scooby Doo that no one

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Speaker 1: I'm pretty sure no one ever gets. So every time

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Speaker 1: I hear wishes your sauce or it comes up in

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Speaker 1: a conversation, I always say, worce just your sauce, I

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Speaker 1: hate wash, just your sauce, And then the people are

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Speaker 1: like really why, I'm like, it's a Scooby Doo quote

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Speaker 1: my mom. Every time I do that, she's like, I

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Speaker 1: thought you loved was just your sauce, And every time

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Speaker 1: I have to explain it's from Scooby Doo And uh,

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Speaker 1: I would like to include the clip so that you

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Speaker 1: can enjoy the beautifultural moment, very very important, share it

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Speaker 1: with us. Yes, yes, sir, give me some more of

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Speaker 1: this here wishes a sauce. I hate sauce. It's yeah. Yeah.

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Speaker 1: That's a clip of a villain from the New Ventures

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Speaker 1: of Scooby and Scrappy Doo who is found out because

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Speaker 1: of his immense hatred for Worcester sauce. Yeah, and I

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Speaker 1: recommend looking it up, both because I love it and

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Speaker 1: also because he does quite the hand body body flail

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Speaker 1: yeah when he says that, oh yeah, absolutely um. But

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Speaker 1: we're not the only ones that struggle to pronounce it. Then. Also,

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Speaker 1: there's a gag about this in South Park. Yes, and

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Speaker 1: the first season there's an episode called Pink Eye where

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Speaker 1: Kenny is turned into a zombie after a mortician accidentally

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Speaker 1: spills Worcester sauce into the embalming fluid. And uh, it's

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Speaker 1: not scientifically accurate, by the way, No, but in the show.

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Speaker 1: They are the only reason to stop like the zombie outbreak,

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Speaker 1: The only reason. The only way is um, I can't remember,

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Speaker 1: oh to kill the original zombie. But they only find

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Speaker 1: that out after they call the Worcester Sauce Hotline. There's

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Speaker 1: a number on the back that's like for any comments, complaints, concerns,

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Speaker 1: or if there's a zombie outbreak, please call the Wishes

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Speaker 1: your Sauce. And they do and there's a great, like

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Speaker 1: two minute bit where they're on the phone talking about

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Speaker 1: their zombie outbreak and what to do. It's really funny,

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Speaker 1: it's really okay. And um it was originally instead of

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Speaker 1: Wishes Your Sauce, it was gonna be Dr Pepper. But

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Speaker 1: Dr Pepper was like, na, how about Nay? So I

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Speaker 1: became sauce Yeah, which is not an official copyright no,

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Speaker 1: and we will talk about that a little bit. But okay,

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Speaker 1: now this brings us to our Wishes your Sauce. What

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Speaker 1: is it? Bit? Yes? Uh well, what's just your Sauce

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Speaker 1: is a thin, brown colored liquid seasoning slash sauce that

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Speaker 1: tastes sort of salty, savory, sweet heart, earthy, spiced. And

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Speaker 1: I know that that might sound like I just said

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Speaker 1: everything like all of the flavors that you can experience.

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Speaker 1: It all list, but that is what it tastes like.

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Speaker 1: It is. Um has a fun little exercise. I would

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Speaker 1: love for everyone to like stop him, think what what

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Speaker 1: do you think Worceester sauces? Just just get that in

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Speaker 1: your head and uh, I I suspect you might be

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Speaker 1: in for a surprise. I could be wrong, but I

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Speaker 1: was surprised. I was as well. Yeah. Um. The most

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Speaker 1: popular maker of Wishester sauce is a Lie and Parents.

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Speaker 1: The sauce is British and origins, but interestingly the British

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Speaker 1: and US recipes are different. Instead of malt vinegar, the

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Speaker 1: U s version calls for distilled white vinegar, which is

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Speaker 1: gluten free in three times the salt per one third ounce,

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Speaker 1: and subs out the sugar for high fruit to corn syrup.

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Speaker 1: Not really a surprise there. Also missing from the US

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Speaker 1: formula is pork liver Yoh yeah, there you go. Well,

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Speaker 1: there's one thing that you might be surprised about in

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Speaker 1: the US as serving size as a teaspoon. In the

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Speaker 1: UK and Canada, it's one tablespoon. You can find wish

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Speaker 1: your sauce esque type of sauce is all around the

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Speaker 1: world under different names. Japan's tongkat Su sauce is an

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Speaker 1: example similar. Yes, it can be used for a lot

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Speaker 1: of things, but I mainly think of it as an

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Speaker 1: ingredient in Bloody Mary's or a marinade for steak or

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Speaker 1: burgers or something. It's also a common ingredient in deviled eggs.

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Speaker 1: These are salads and Welsh rare bits or rabbits, depending

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Speaker 1: on how you want to pronounce it. Also cocktail sauce, meatloaf,

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Speaker 1: sloppy Joe's crab cakes, meat pies, checks mix, and barbecue sauces.

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Speaker 1: Freeze dried Worcester sauce shows up in a lot of

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Speaker 1: barbecue spice reps. Actually yeah, it also pairs well with oyster,

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Speaker 1: and it is a flavor of chip. Of course it

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Speaker 1: is um it is. My mom does love wash your sauce.

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Speaker 1: I do too, but she uses it a lot. But

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Speaker 1: let's talk about how it's made. Let's get into this

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Speaker 1: fighting part of it. Oh yeah, okay, Well, so first

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Speaker 1: of all, this this is one of our many products

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Speaker 1: that we talk about on the show that tastes the

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Speaker 1: way it does, largely thanks to bacteria and yeast and

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Speaker 1: they're poop. Yep. Has it is a fermented product. The

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Speaker 1: original Lee and Parent sauce is made like this. First

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Speaker 1: you pickle onions and garlic and malt vinegar for one

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Speaker 1: to two years. One to two years. Towards the end

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Speaker 1: of that, you start carrying some anchovies in salt for

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Speaker 1: a few months. You heard anchovies everyone, yep, and chovies

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Speaker 1: cured anchovies. Uh. Then you take those things. You add

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Speaker 1: some salt, some sugar, some white vinegar, some malt vinegar,

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Speaker 1: some tamarind concentrate, some molasses, and a bunch of other

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Speaker 1: flavorings and spices which are secret but possibly include clove, sherry, brandy, lemons,

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Speaker 1: soy sauce, pickles, hot peppers, and walnut and mushroom ketchups.

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Speaker 1: Mm hmm. You mix all this together and let the

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Speaker 1: whole mess ferment for another several months, then strain, blend, pasteurized,

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Speaker 1: and bottle. Yeah I really did not. Yeah, so it's

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Speaker 1: a fermented fish sauce. It's a fermented fish sauce. I've

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Speaker 1: never given it much thought, but I always assumed it

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Speaker 1: was kind of a like soy sauce, but with something

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Speaker 1: added in. Yeah, Like I thought it was just like

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Speaker 1: like spices. Yeah, and soy sauce. That's not what it is. Nope, nope, nope. Fascinating, yes,

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Speaker 1: super fascinating. The show How It's Made, which has to works,

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Speaker 1: is not. No, we get confused for that all the time.

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Speaker 1: The show How It's Made has an episode about how

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Speaker 1: it's made, and and honestly, it's like a real gross

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Speaker 1: looking I totally recommend looking it up. It'll it's it's

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Speaker 1: pretty cool, um. And you can make this stuff at home.

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Speaker 1: It won't be quite the same as most recipes do

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Speaker 1: skip the fermentation part, but you can come up with

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Speaker 1: a pretty decent version by slow cooking similar ingredients to

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Speaker 1: the manufactured version. Of course, if you're doing it at home,

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Speaker 1: you can leave out the anchovies if you if you're vegetarian,

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Speaker 1: for example, or you can leave out the glutinous products

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Speaker 1: like the malt vinegar. Yeah. So if anyone gives that

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Speaker 1: a try, let, oh my goodness, please do yes, especially

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Speaker 1: if you do the fermented version. Oh my god. Two

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Speaker 1: years later, we get a listener mail it's finally happening.

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Speaker 1: Sauce is ready. I want it so much? Okay, all right, yeah, well,

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Speaker 1: well hold on, hope that in two years, we hear

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Speaker 1: from someone. But in the meanwhile, we're going to get

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Speaker 1: into the history. It was just sheer sauce. But first

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Speaker 1: going to get into a quick break for a word

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Speaker 1: from our sponsor, and we're back. Thank you sponsor, Yes,

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Speaker 1: thank you. The history on this one is surprisingly suspiciously

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Speaker 1: perhaps straight forward. Yeah, if we go back to fermented sauces,

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Speaker 1: fermented sauces based around fish and specifically anchovies traced back

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Speaker 1: all the way to ancient Rome. One of the first sauces,

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Speaker 1: groom and or liquiman, was an extremely pungent fish sauce

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Speaker 1: of smaller fish like anchovies, then fermented alongside the intestines

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Speaker 1: of larger fish. These fish parts got a healthy marinate

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Speaker 1: of salt, and then we're left in the sun for

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Speaker 1: about two months, then drained of all the resulting liquid.

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Speaker 1: It originated in the ancient Rome and was fairly well

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Speaker 1: known in the Mediterranean by fifth century BC, as indicated

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Speaker 1: by the remains found in excavations from salteries in the region.

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Speaker 1: Many recipes in the Epiquos, one of the first cookbooks

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Speaker 1: called for Gerome Liquidman, including in sweets um. From there

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Speaker 1: you'd find sauces like essence of anchovie and anchovie sauce.

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Speaker 1: We could include catchup in this discussion of early fermented

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Speaker 1: fish sauces as well, but worceterester sauce as we know

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Speaker 1: it comes out of England in the eighteen hundreds. The

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Speaker 1: story is that a posh nobleman went on holiday to

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Speaker 1: Bengal in the nineteenth cent tree and developed quite a

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Speaker 1: taste for the spices he encountered there, or or possibly

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Speaker 1: it was the one time governor of Bengal, Lord Sandis.

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Speaker 1: When he returned to England, he sought out a way

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Speaker 1: to capture some of these flavors and ended up hiring

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Speaker 1: two chemists for the job, John Lee and William Parents.

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Speaker 1: Their first attempts were not successful. According to the Lee

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Speaker 1: and Parents website quote, Lee and Parents were not impressed

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Speaker 1: with their initial results. The pair found the taste unpalatable

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Speaker 1: and simply left the jars were possibly the barrel in

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Speaker 1: their cellar to gather dust. A few years later, they

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Speaker 1: stumbled across them and decided to taste the contents again.

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Speaker 1: To their delight, the aging process had turned it into

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Speaker 1: a delicious savory sauce. Now the whole rich fellow request

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Speaker 1: thing might be totally off, more of a marketing ploy

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Speaker 1: than anything else is. There are actually no records of

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Speaker 1: Lord Sandy's ever being in India and certainly not indicating

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Speaker 1: that he was the governor of Bengal, so there's some

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Speaker 1: fishy fishy parts of this story. Another story goes that

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Speaker 1: Lord Sanders's wife had a taste for curry, and a

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Speaker 1: friend of hers who had an uncle who served as

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Speaker 1: Chief Justice in India, gave her a recipe and even

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Speaker 1: recommended two chemists to help her try it out, or

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Speaker 1: that could be completely made up to at any rate.

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Speaker 1: At any rate, The first batch went on sale in

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Speaker 1: eighteen thirty seven out of the Lion Parents pharmacy in Worcester, England.

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Speaker 1: He's the name. It's not the only Wish sauce from

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Speaker 1: the area either. The success of the Lean Parents sauce

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Speaker 1: let to over thirty competitor sauces just out of Worcester.

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Speaker 1: Part of the popularity of these sauces was not only

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Speaker 1: flavorizing bland food, but also tenderizing tough cuts of meat

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Speaker 1: and a fun Gin and tonic throwback our Gin and

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Speaker 1: Tonic episode. Lee and Parents also produced quinine wine and

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Speaker 1: the purportedly anti malarial. Quinn sauce are Coine sauce in

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Speaker 1: eighteen thirty for an eighty cookbook. Two wine glasses of

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Speaker 1: porch and two of walnut pickle, four of mushroom ketchup,

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Speaker 1: half a dozen anchovies pounded the like a number of

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Speaker 1: a shallots sliced and pounded, a tablespoonful of soy, and

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Speaker 1: half a dram of cay in pepper. Let them simmer

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Speaker 1: gently for ten minutes, strain it, and when cold, put

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Speaker 1: it into bottles well corked and sealed over. It will

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Speaker 1: keep for a considerable time. Ops. This is commonly called

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Speaker 1: quin sauce and was given to me by a very

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Speaker 1: sagacious sauce makers. Sagacious this is fun with pronunciation should

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Speaker 1: be the other title of this show. Absolutely also um

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Speaker 1: this note and a recipe for essence of anchovie. I

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Speaker 1: found quote fresh pickle mixed with red paint. Uh. I

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Speaker 1: think maybe this met wine read to paint. I hope

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Speaker 1: it met wine. I really I do as well. Mm

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Speaker 1: hmm um. Worcester Sauce was pretty much an instant hit

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Speaker 1: in its home region, and one of the first steps

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Speaker 1: leon parents took to spread their sauce was getting it

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Speaker 1: on dining tables of British passenger ships. They wrapped the

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Speaker 1: bottles in paper to keep them from breaking. Breaking Into

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Speaker 1: this day, some of the bottles are packaged that way.

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Speaker 1: It didn't take along for it to become a British staple,

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Speaker 1: particularly as a sauce for steaks. Some of the first

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Speaker 1: ads where this stuff were great, hailing it as digestive

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Speaker 1: and that it would make your hair beautiful, among many

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Speaker 1: other medicinal uses. Worshester sauce arrived in America via New

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Speaker 1: York in eighteen thirty nine. Eight New York entrepreneur had

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Speaker 1: ordered a bit to test out. It was supposedly the

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Speaker 1: first commercially bottled condiment in the United States, and it

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Speaker 1: was a huge hit. As the sauce grew in popularity,

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Speaker 1: Leon Parents were able to give up their chemistry shop

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Speaker 1: and start selling the sauce full time by eighteen sixty six.

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Speaker 1: Not too long after, though, in eighteen seventy six, Leon

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Speaker 1: Parents lost the copyright to Wishes Sauce, allowing it to

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Speaker 1: be used generically. The and Parents variety is labeled as

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Speaker 1: the original Wister sauce. In the early to mid nineteen hundreds,

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Speaker 1: to Sauce made its way to Japan, along with a

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Speaker 1: bunch of other Western foods, where it was adapted into

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Speaker 1: the thicker, sweeter sauce often literally just called sauce like

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Speaker 1: sausu uh, to be served with foods like tunkatsuaki and takayaki.

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Speaker 1: Mm hmm. Sometime probably in the late twentieth century, the

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Speaker 1: original Leon Parents recipe, thought to have been lost to

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Speaker 1: the ages, was found by a company accountant, written in

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Speaker 1: Sepia Inc. In two leather folios in a dumpster. Oh no,

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Speaker 1: he rescued them. That that is a heartwarming tale of

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Speaker 1: triumph right there. Uh. And in two thousand five, Hines

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Speaker 1: Company acquired HP Foods Group, including Leon Parents and their

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Speaker 1: original sauce, for some eight hundred and twenty million dollars

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Speaker 1: United States. I mean that was for the whole group.

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Speaker 1: But like still, I just did like a dramatic cartoonish

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Speaker 1: like mouth the gap. Um wow, yeah, hind showing up again.

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Speaker 1: Sauces are your sauces are big business, that's true. I

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Speaker 1: mean put them on my My family is a big

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Speaker 1: condiment family. Um so yeah, I mean I guess you

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Speaker 1: use them a lot. You put them on different things. Wow,

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Speaker 1: your parents all right, So that's the history. Yeah, and

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Speaker 1: we do have a little bit of science for you.

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Speaker 1: But first we've got another quick break for a word

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Speaker 1: from our sponsor, and we're back. Thank you, sponsor, Yes,

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Speaker 1: thank you. There is just an amazing amount of flavor

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Speaker 1: science involved in every wee little bottle of oysters sauce.

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Speaker 1: I mean you're starting out with some of the most

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Speaker 1: strongly flavorful objects that I personally know of. Yeah. Um,

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Speaker 1: and their fermentation does all sorts of really interesting things. Um. Okay.

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Speaker 1: This is also another section full of pronunciations, so we're

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Speaker 1: making it happen this episode. We are all right, Fermented

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Speaker 1: anchovies release I no senate, which is a savory flavor compound,

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Speaker 1: and onions add glutamic acid, another savory note. Those garlic

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Speaker 1: and onions bring some sulfurous compounds, including allison and dialil disulfate,

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Speaker 1: which pain your pain receptors. That's actually why garlic and

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Speaker 1: onions taste a little bit like spicy. It's that burn. Yeah,

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Speaker 1: it's totally pain receptors that are just going, oh yeah.

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Speaker 1: There's also probably a little bit of ethanol in there

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Speaker 1: from the fermentation process, which does more of the same

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Speaker 1: as we have talked about in our alcohol related episodes.

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Speaker 1: Tamarind molasses and sugar or hygh fructose corn syrup as

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Speaker 1: some sweetness, plus the tamarind gives it the tart twinge.

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Speaker 1: Um tamarind being a tropical fruit to the taste sort

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Speaker 1: of sweet and sour. If you've never had pure tamarind,

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Speaker 1: a I recommend it, it's really interesting. Um. But b

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Speaker 1: is one of the primary ingredients and pad thaie sauce

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Speaker 1: if that helps you pay place of the flavor. There's

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Speaker 1: also kept sayssin from hot peppers and eugenol from cloves

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Speaker 1: to provide a little bit more of that bite. And

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Speaker 1: of course these specific yeasts and or bacteria that you're

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Speaker 1: using for your fermentation are going to make a huge

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Speaker 1: difference in the flavor profile. Good old sacharo mices sarah

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Speaker 1: visier is a common one. Um it also makes stuff

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Speaker 1: like beer and sour dough bread happen, thank you, thank you, indeed. Um.

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Speaker 1: It can also add is so amal alcohol a k

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Speaker 1: A banana flavor uh huh um and uh it and

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Speaker 1: Britanno mices, which we talked about in our Sour Beer episode,

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Speaker 1: provide ethel phenol a K A like barnyard or earthy

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Speaker 1: savory flavor, barnyard flavor. Yeah, but yeah, no seriously, Like

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Speaker 1: think in your mental catalog about Worcester sher sauce and

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Speaker 1: you will find banana in there. I'd go try something

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Speaker 1: after this. I had never thought about it before, but

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Speaker 1: it's that's definitely a flavor that is in there. Oh

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Speaker 1: my gosh. I can't wait. And now I'm interested because

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Speaker 1: I never would have thought that it had roots in India. Um,

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Speaker 1: and now I want to try it, Like with that

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Speaker 1: context in mind, if I can pick out different from

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Speaker 1: those spices, from those spice road spices, sure, yeah, yeah,

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Speaker 1: that is Worceester sauce. It's uh, this was a fun

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Speaker 1: surprising one. It is. It's as fun to read about

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Speaker 1: as it is difficult to pronounce. This is true. Um,

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Speaker 1: we've been. It's actually kind of fun to say if

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Speaker 1: you can get it right, there's something kind of fun

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Speaker 1: about it to shure. Yeah, we're gonna get people writing

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Speaker 1: in and be like, actually, actually they're at least four

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Speaker 1: accepted pronunciations. Okay, I hope we got one of them.

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Speaker 1: I mean we had to have. I did watch the

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Speaker 1: video on Huffington Post that was like Almost every article

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Speaker 1: I found about Worcester sauce started with this one's hard

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Speaker 1: to say. Here's this video. Go watch people trying to

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Speaker 1: pronounce it. Um. It does not look to my eye

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Speaker 1: that that is the way you should pronounce it. But

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Speaker 1: that does not mean English is fun that way. I'd

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Speaker 1: say war chest sheear Okay. I was looking at this

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Speaker 1: earlier because it was driving me nuts about how it

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Speaker 1: could possibly be pronounced the way that it is. And

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Speaker 1: I think that the problem is is that we're we're

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Speaker 1: looking at the syllables wrong, Like we're looking at war

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Speaker 1: chester Shire and it's not war Chester. It's worse Esther Okay,

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Speaker 1: Like like the w O R C E is one

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Speaker 1: sound unit, it's war Yeah, okay, okay. I remember the

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Speaker 1: first time I was in London, I made a fool

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Speaker 1: of myself share pronouncing Oh god, now I can't even

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Speaker 1: remember to pronounce it Leicester. Oh Lester, it's just lester.

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Speaker 1: Yeah okay. Oh still old German words that made their

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Speaker 1: way into English. Fun with words, Thanks Chaucer. Yeah, thanks

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Speaker 1: printing Press for cementing our language while the verbal part

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Speaker 1: was still evolving. No, thanks, it's more like and on

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Speaker 1: that note, it's time for listener. Yes, this is an

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Speaker 1: old one and I can't believe I forgot about it

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Speaker 1: and didn't read it. Okay, so listener, Nicole sent us

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Speaker 1: a picture of her adorable dog Beans and yes, please

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Speaker 1: keep the pet pictures coming every day, please, it's the

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Speaker 1: best thing. Um. But she also wrote this, I thought

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Speaker 1: you may be interested to learn about a McDonald's Black

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Speaker 1: Sabbath cover band I saw in Washington, d See a

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Speaker 1: few months ago. Yes, Nicole very interested, called mac Sabbath.

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Speaker 1: The band members dress up as dark knockoff versions of

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Speaker 1: the McDonald's characters Ronald Osbourne, Slayer, mccheese, Grimalas, and Cat Burglar.

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Speaker 1: And seeing McDonald's themed covers of Black Sabbath songs like

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Speaker 1: frying Pan, super Size and Chicken for the Slaves, it

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Speaker 1: was wild. I have attached a few pictures from the

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Speaker 1: concert to show you how wild it was, she did.

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Speaker 1: It was indeed quite all caps wild. Um. It was

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Speaker 1: equally terrifying and intriguing, and I thought you guys would

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Speaker 1: get a kick out of them. Also, to add to

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Speaker 1: the wildness of the concert, the band that opened for

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Speaker 1: Max Sabbath was a heavy metal Star Wars cover band,

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Speaker 1: Galactic Empire. If you ever get the opportunity to see

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Speaker 1: either of these groups, I would definitely recommend going. I

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Speaker 1: am there, sold, I am come to Atlanta. Please. If

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Speaker 1: I don't die laughing thinking about it, then yes. Look

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Speaker 1: up the pictures listeners if you're interested there Max Sabbath.

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Speaker 1: They're both hilarious and kind of frightening. It's it's quite

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Speaker 1: a beautiful thing. Ah. Yes, uh, Lindsay wrote when I

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Speaker 1: heard you were going on the bourbon trail, I just

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Speaker 1: about lost it. I've been in liquor industry at a

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Speaker 1: liquor store for three and a half years now, and

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Speaker 1: I love to talk about bourbon us too. You brought

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Speaker 1: up the ever elusive Peppy Van Winkle, and I would

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Speaker 1: just like to say that it is the bane of

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Speaker 1: my existence. Everyone wants a bottle and out in Oregon,

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Speaker 1: we don't get very much of it. I work at

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Speaker 1: the highest volume store in the state. Still stay controlled,

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00:22:32,720 --> 00:22:34,879
Speaker 1: and we get the large delotment of Peppy Van Winkle

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Speaker 1: than anyone else, and we get maybe nine bottles of it.

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Speaker 1: It gets released once a year, right around the holidays,

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Speaker 1: and people get nasty over it. We don't do a

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Speaker 1: lottery or a list or anything fancy. It's first come,

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Speaker 1: first serve, and it usually gets sold within five hours

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Speaker 1: of it being in the store. I get questions on

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Speaker 1: it all year long, and I've learned some really great

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Speaker 1: alternatives that taste very similar. One of my favorites is

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Speaker 1: the old Forrester Prohibition Edition. It's a high proof fifteen proof,

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00:23:02,359 --> 00:23:04,800
Speaker 1: but doesn't drink like it is. It's very flavorful, with

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Speaker 1: lots of hints of honey and oak and caramel, very

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Speaker 1: well balanced, and pretty budget friendly. It's only sixty dollars

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Speaker 1: here and it's readily available. Another one I like to

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Speaker 1: suggest is Weller Antique. This one, unfortunately is becoming a

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Speaker 1: little more difficult to find in my neck of the woods,

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Speaker 1: but it's a really wonderfully priced bourbon that tastes divine.

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Speaker 1: Just thought it would write in It's just a couple

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Speaker 1: alternatives to the ever elusive Pappy. Thank you, Yeah, thank you.

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Speaker 1: I didn't know. I didn't know how they shipped it out,

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00:23:32,520 --> 00:23:36,080
Speaker 1: like how picked how it goes to places. So that's

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Speaker 1: a really interesting peak behind the curtain. Yeah it is.

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Speaker 1: Um are we have a liquor store like within a

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Speaker 1: block for office and um they do a lottery. Yeah,

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Speaker 1: but we love bourbon recommendations and this is great something

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00:23:51,280 --> 00:23:55,160
Speaker 1: that's sort of similar esque. It's more attainable. Yeah, absolutely,

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Speaker 1: both price wise and just stock wise. Yes, yes, so

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00:24:00,119 --> 00:24:03,720
Speaker 1: thank you Lindsay for writing in um. You two can

387
00:24:03,760 --> 00:24:06,359
Speaker 1: write us our emails food Stuff at a house stuff

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00:24:06,359 --> 00:24:08,840
Speaker 1: works dot com. We're also on social media. You can

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00:24:08,880 --> 00:24:11,600
Speaker 1: find us on Twitter and Facebook at food stuff h

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00:24:11,840 --> 00:24:14,959
Speaker 1: s W. We are also on Instagram at food stuff.

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Speaker 1: We hope to hear from you. Thank you as always

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Speaker 1: to our super producer Dylan Fagan, who puts up with us.

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Speaker 1: He does he Last night he allowed me to show

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Speaker 1: him that Scooby Doo clip. He was very uh game

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Speaker 1: and kind and tolerant and yes he indulged my my

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Speaker 1: inner child and even laughed a little bit. Thank you, Dylan, Yes,

397
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Speaker 1: thank you, Thank you to you for listening, and we

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Speaker 1: hope that lots more good things are coming your way.

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Speaker 1: Horse to Sister, Sister, Sister, Wister shere s horse just Worcester, Wooster,

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Speaker 1: Wooster with Forster