1 00:00:08,080 --> 00:00:10,120 Speaker 1: Hello, and welcome to Sabor, a production of I Heart 2 00:00:10,200 --> 00:00:13,080 Speaker 1: Radio and Stuff Media. I'm Annies and I'm Lain Vogelbaum. 3 00:00:13,160 --> 00:00:17,680 Speaker 1: And today we're talking about schwarma. Yes, we're hitting a 4 00:00:17,760 --> 00:00:22,880 Speaker 1: tent pole event. It's never happened or very rarely has happened. 5 00:00:24,160 --> 00:00:26,360 Speaker 1: We pulled it together for the Avengers, and I think 6 00:00:26,400 --> 00:00:29,680 Speaker 1: that that says basically everything you need to know about us. 7 00:00:30,320 --> 00:00:34,280 Speaker 1: It is very telling, for sure. Um. Yes, so for 8 00:00:34,320 --> 00:00:38,760 Speaker 1: people who don't know or like swarma and the Avengers. Um, 9 00:00:39,000 --> 00:00:40,600 Speaker 1: we were trying to come up with a food for 10 00:00:40,680 --> 00:00:44,600 Speaker 1: the m c U in honor of Avengers Endgame coming out. Um, 11 00:00:44,640 --> 00:00:49,800 Speaker 1: and Lauren, you suggested schwarma. And that's because the post 12 00:00:49,800 --> 00:00:56,160 Speaker 1: credit scenes in the first Avengers from two thousand and twelve. Yeah, Um, 13 00:00:56,200 --> 00:00:59,520 Speaker 1: what we hear it, Sabor. We call this marble post 14 00:00:59,560 --> 00:01:03,960 Speaker 1: credits and outlines where we have something like that. Um. 15 00:01:04,040 --> 00:01:08,120 Speaker 1: So the scene in the movie involved the Avengers following 16 00:01:08,200 --> 00:01:11,080 Speaker 1: up on Tony Stark slash iron Man's request that they 17 00:01:11,120 --> 00:01:14,920 Speaker 1: find some schwarma after the battle. Yes, after the final battle, 18 00:01:15,040 --> 00:01:17,080 Speaker 1: and so they're all like they're all like battle damaged 19 00:01:17,120 --> 00:01:20,800 Speaker 1: and like tired and and eating schwarma. Yes, at a 20 00:01:20,800 --> 00:01:25,760 Speaker 1: restaurant called Schwarma Palace, and uh yeah, it's completely erect 21 00:01:26,400 --> 00:01:29,679 Speaker 1: and there's employees in the background. They're kind of sweeping up. 22 00:01:30,360 --> 00:01:34,280 Speaker 1: They don't say anything, it's just the sounds of eating um. 23 00:01:34,360 --> 00:01:36,640 Speaker 1: And what's funny about it is they filmed it on 24 00:01:36,800 --> 00:01:40,240 Speaker 1: kind of a whim um to make Robert Downey Jr's 25 00:01:40,319 --> 00:01:43,920 Speaker 1: line about let's go get swarma after have more of 26 00:01:43,920 --> 00:01:47,000 Speaker 1: a payoff to be more funny. Yeah, because I mean 27 00:01:47,000 --> 00:01:49,400 Speaker 1: it was already a funny line, but then they do 28 00:01:49,480 --> 00:01:52,720 Speaker 1: and it's hilarious, right, But it was a few months 29 00:01:52,760 --> 00:01:57,280 Speaker 1: after filming had wrapped when they decided to put this bizarre, 30 00:01:57,400 --> 00:02:01,440 Speaker 1: wonderful plan into action. Yes, and means that if you 31 00:02:01,480 --> 00:02:04,400 Speaker 1: watch the scene, you can notice that Captain America kind 32 00:02:04,400 --> 00:02:08,200 Speaker 1: of passes his face covered by his hand, like he's 33 00:02:08,240 --> 00:02:10,240 Speaker 1: got his head in his hands, and like it plays 34 00:02:10,440 --> 00:02:15,359 Speaker 1: as he's just like that exhausted. But but it's because 35 00:02:15,360 --> 00:02:18,720 Speaker 1: he was wearing a prosthetic to cover the facial hair 36 00:02:18,800 --> 00:02:22,840 Speaker 1: that he had grown for snow Piercer. And I remember 37 00:02:22,840 --> 00:02:25,320 Speaker 1: reading I don't think this is true, but I remember 38 00:02:25,320 --> 00:02:27,840 Speaker 1: reading somewhere that one of them, I think it was 39 00:02:27,919 --> 00:02:33,200 Speaker 1: Captain America was wearing like they weren't as buff because 40 00:02:33,200 --> 00:02:36,760 Speaker 1: you don't want to. I mean it's difficult to maintain. Absolutely, yes, 41 00:02:37,200 --> 00:02:40,600 Speaker 1: so that they were like wearing their own like costume 42 00:02:40,680 --> 00:02:43,440 Speaker 1: that you could get as the muscles in it. I 43 00:02:43,480 --> 00:02:46,799 Speaker 1: don't know if that's true, but sales of Sharma did 44 00:02:46,800 --> 00:02:50,640 Speaker 1: go up after this movie. Yeah you know, uh yeah, 45 00:02:50,680 --> 00:02:54,680 Speaker 1: local American shops reported like like up to like an increase. 46 00:02:54,720 --> 00:02:57,880 Speaker 1: I think I read somewhere in sales I can say 47 00:02:57,960 --> 00:03:02,560 Speaker 1: after doing this episode, Uh, definitely gonna I've got a 48 00:03:02,600 --> 00:03:07,359 Speaker 1: massive craving. Oh, yes, this is a serious one, indeed. Yes, 49 00:03:07,400 --> 00:03:09,960 Speaker 1: And we're also going to be talking about euros, which 50 00:03:10,000 --> 00:03:13,679 Speaker 1: is fitting because of all the super euro pun Oh 51 00:03:14,520 --> 00:03:18,400 Speaker 1: you're welcome and uh dinner kebabs, but those don't have 52 00:03:18,600 --> 00:03:22,320 Speaker 1: a puny things at the top of my head. Yeah, 53 00:03:22,560 --> 00:03:25,600 Speaker 1: we'll have to put some we'll workshop that. And another 54 00:03:25,639 --> 00:03:28,560 Speaker 1: side note before we get into this year as listeners, 55 00:03:28,600 --> 00:03:30,519 Speaker 1: probably now every year I go to dragon Con, which 56 00:03:30,560 --> 00:03:34,480 Speaker 1: is this big nerdy convention, and because of the intersection 57 00:03:34,840 --> 00:03:37,160 Speaker 1: of like my love of food and nerd um, I've 58 00:03:37,200 --> 00:03:41,160 Speaker 1: become a connoisseur of the restaurants in that area and 59 00:03:41,240 --> 00:03:43,560 Speaker 1: through this. I discovered a place where you can get 60 00:03:43,600 --> 00:03:48,360 Speaker 1: shwarma inside Peachtream Mall, which, according to Yelp, is the 61 00:03:48,440 --> 00:03:53,120 Speaker 1: number one restaurant in the lant Yeah, okay, it's not 62 00:03:53,160 --> 00:03:56,800 Speaker 1: where I would have even remotely guest I'd never heard 63 00:03:56,840 --> 00:03:59,200 Speaker 1: of it. Um, it is good I go over the 64 00:03:59,280 --> 00:04:01,240 Speaker 1: year that own or he always gives out a lot 65 00:04:01,280 --> 00:04:03,920 Speaker 1: of free samples, and I appreciate that. Yeah. Yeah, it's 66 00:04:03,920 --> 00:04:06,920 Speaker 1: called a Viva by Camille and that place has single 67 00:04:06,960 --> 00:04:10,840 Speaker 1: handedly sustained me through many a dragon con. Um. Also 68 00:04:10,880 --> 00:04:13,280 Speaker 1: they always have the best like nerdy penny signage around 69 00:04:13,360 --> 00:04:17,440 Speaker 1: con weekend. They leaned hard into the Avengers thing that year. Um. 70 00:04:17,600 --> 00:04:20,240 Speaker 1: And yeah, there's a lot of euros around Atlanta, but 71 00:04:20,320 --> 00:04:23,520 Speaker 1: that's the only schwarma I've ever had around here. Yeah, 72 00:04:23,600 --> 00:04:27,679 Speaker 1: I have Cafe Gora has some. And then for some reason, 73 00:04:28,160 --> 00:04:31,400 Speaker 1: Georgia Tech that Um. I always forget the name for 74 00:04:31,440 --> 00:04:35,280 Speaker 1: those places, the place where you gathered to eat food safeteria. 75 00:04:35,960 --> 00:04:40,560 Speaker 1: Isn't there another name? Anyway? They were, It's always sharma 76 00:04:40,600 --> 00:04:43,919 Speaker 1: there and I was a frequenter of the shwarma. But 77 00:04:43,960 --> 00:04:52,119 Speaker 1: this about brings us to our question swarma. What is it? Well, 78 00:04:52,600 --> 00:04:56,559 Speaker 1: schwarma is a dish consisting of slices of seasoned grilled meat. 79 00:04:56,960 --> 00:04:59,400 Speaker 1: Those slices are shaved off of a of a stack 80 00:04:59,839 --> 00:05:02,760 Speaker 1: of meat um the stack often being shaped into an 81 00:05:02,760 --> 00:05:05,680 Speaker 1: inverted cone that is cooked on a spit in a 82 00:05:05,800 --> 00:05:10,120 Speaker 1: vertical rotisserie. The spit spins slowly turning the stack and 83 00:05:10,240 --> 00:05:12,680 Speaker 1: exposing it to the heating element in the back of 84 00:05:12,720 --> 00:05:17,040 Speaker 1: the device, and the inverted cone shape helps continually based 85 00:05:17,200 --> 00:05:20,440 Speaker 1: the outside of the stack in fats and juices running 86 00:05:20,480 --> 00:05:24,160 Speaker 1: off of the thicker top of the cone. Yeah, and 87 00:05:24,160 --> 00:05:27,760 Speaker 1: and yeah. The chef can shave off thin, wide slices 88 00:05:27,800 --> 00:05:30,000 Speaker 1: from the surface of the stack, usually in vertical strips. 89 00:05:31,040 --> 00:05:33,560 Speaker 1: But before all that happens, you have to prepare in 90 00:05:33,560 --> 00:05:36,320 Speaker 1: the meat. And the meat can be a number of things. 91 00:05:36,520 --> 00:05:39,160 Speaker 1: Chicken or turkey, lamb, beef, or goat are all popular, 92 00:05:39,720 --> 00:05:42,960 Speaker 1: or some combination thereof. The cuts tend to be fatty 93 00:05:43,040 --> 00:05:45,880 Speaker 1: to help with that self basting process, and sliced kind 94 00:05:45,880 --> 00:05:48,560 Speaker 1: of medium thick to ensure they neither dry out nor 95 00:05:48,920 --> 00:05:51,760 Speaker 1: fail to marinate and cook through properly. I've read that 96 00:05:51,800 --> 00:05:54,480 Speaker 1: about two thirds of an inch thick is ideal. It's 97 00:05:54,520 --> 00:05:59,000 Speaker 1: about one point six centimes very precise. The meat is 98 00:05:59,040 --> 00:06:02,360 Speaker 1: marinated with seasonings for at least several hours. Recipes vary, 99 00:06:02,360 --> 00:06:07,240 Speaker 1: but the common ones I've seen include garlic, cumin, allspice, tumeric, cinnamon, paprika, 100 00:06:07,279 --> 00:06:09,560 Speaker 1: and of course salt and pepper, plus olive oil and 101 00:06:09,560 --> 00:06:12,680 Speaker 1: then sometimes an acid like vinegar or lemon or lime juice. 102 00:06:13,400 --> 00:06:16,120 Speaker 1: That long marination helps draw the seasonings into the meat 103 00:06:16,160 --> 00:06:19,520 Speaker 1: as water transfers out and yeah, once it's marinated, the 104 00:06:19,560 --> 00:06:22,200 Speaker 1: stacks are often made with the fattiest pieces on top, 105 00:06:22,279 --> 00:06:24,240 Speaker 1: or sometimes with a pure fat cap up there to 106 00:06:24,360 --> 00:06:27,800 Speaker 1: again help with that auto basting process. The stacks are 107 00:06:27,839 --> 00:06:31,160 Speaker 1: kind of pressed in tight and continue to smoosh together 108 00:06:31,320 --> 00:06:37,320 Speaker 1: as they cook. All these scientific terms favor always, but yes, 109 00:06:37,440 --> 00:06:41,400 Speaker 1: so the result is a thin shaved slices that may 110 00:06:41,440 --> 00:06:44,400 Speaker 1: consist of a few different kinds of this highly seasoned meat, 111 00:06:44,760 --> 00:06:47,719 Speaker 1: with a contrast of textures in each slice, like near 112 00:06:47,760 --> 00:06:50,039 Speaker 1: crisp from the heat of the grill, plus more tender 113 00:06:50,080 --> 00:06:52,800 Speaker 1: bits that haven't been exposed to his direct heat, and 114 00:06:52,800 --> 00:06:56,240 Speaker 1: all of it just deliciously fatty and juicy. Uh. The 115 00:06:56,240 --> 00:06:58,599 Speaker 1: slices can be served as a wrapper sandwich in a 116 00:06:58,680 --> 00:07:02,320 Speaker 1: flat leavened bread like peta or lavash and topped with 117 00:07:02,360 --> 00:07:04,920 Speaker 1: a number of toppings or plated with rice or cous 118 00:07:05,040 --> 00:07:09,160 Speaker 1: cous and salads or vegetables. That reminds me of We 119 00:07:09,240 --> 00:07:13,320 Speaker 1: kind of accidentally did a semi softly related to Avengers 120 00:07:13,480 --> 00:07:20,240 Speaker 1: episode with Paprika Civil War. Scarlet Witch was like, yo, vision, 121 00:07:20,440 --> 00:07:22,600 Speaker 1: I need to go to the store and get Paprika. 122 00:07:22,760 --> 00:07:29,040 Speaker 1: He was like, no, that's essentially what happened. It is 123 00:07:29,120 --> 00:07:30,800 Speaker 1: it is. Yeah, And we were and we were trying 124 00:07:30,800 --> 00:07:33,320 Speaker 1: to think of what the superhero for Paprika would be 125 00:07:33,480 --> 00:07:36,240 Speaker 1: and oh, I'm forgetting I'm forgetting their screen name right now. 126 00:07:36,280 --> 00:07:39,240 Speaker 1: But but a nice listener wrote in on Twitter and 127 00:07:39,240 --> 00:07:43,480 Speaker 1: and was like it was like clearly like like Paprikash 128 00:07:43,800 --> 00:07:46,840 Speaker 1: is the like the Avenger. Yeah, Scarlett, which is the 129 00:07:46,960 --> 00:07:51,880 Speaker 1: superhero of Paprika. What a misstep and not mentioning that 130 00:07:51,920 --> 00:07:56,320 Speaker 1: in that episode it was it was, but hey, we're 131 00:07:56,600 --> 00:07:59,960 Speaker 1: covering it now, yes, yes. Um. If we look at 132 00:08:00,040 --> 00:08:03,520 Speaker 1: Schwarma versus the euro they do have a lot of similarities, 133 00:08:03,720 --> 00:08:06,040 Speaker 1: both in tail meat cooked in its own juices shade 134 00:08:06,080 --> 00:08:08,400 Speaker 1: from a slowly rotating cone as it roast all day long. 135 00:08:08,720 --> 00:08:12,800 Speaker 1: They both share an ancestor the don't air kebab. The 136 00:08:12,840 --> 00:08:16,400 Speaker 1: main difference is the type of meats, where schwarma's um 137 00:08:16,400 --> 00:08:19,040 Speaker 1: packed down slices of meat with a longer marination time 138 00:08:19,440 --> 00:08:22,840 Speaker 1: compared to euros and a year is a blend of meat, 139 00:08:22,840 --> 00:08:25,320 Speaker 1: typically lamb and beef trimmings in the United States, or 140 00:08:25,360 --> 00:08:28,160 Speaker 1: pork in grease that is formed into a loaf with 141 00:08:28,200 --> 00:08:31,800 Speaker 1: bread crumbs, water, regano and roasted on a spit shaved 142 00:08:31,840 --> 00:08:34,760 Speaker 1: off and served in a Greek pita topped with tomatoes, onions, 143 00:08:34,760 --> 00:08:38,360 Speaker 1: and satziki, which is a cool yogurt based sauce with cucumbers, 144 00:08:38,360 --> 00:08:42,400 Speaker 1: olive oil, salt, garlic and other seasonings. However, it does 145 00:08:42,480 --> 00:08:45,880 Speaker 1: vary by country. In the UK it's often served with curry, 146 00:08:45,920 --> 00:08:48,800 Speaker 1: and Spain it might come with falafel or maybe fried eggs, 147 00:08:48,840 --> 00:08:51,920 Speaker 1: things like that. There's one in Turkey topped with boiling butter. 148 00:08:52,000 --> 00:08:56,120 Speaker 1: Oh my god, oh wow, oh no, oh no. Indeed, 149 00:08:58,040 --> 00:09:02,560 Speaker 1: the toppings and seasoning with schwarma is more flexible. Um 150 00:09:02,600 --> 00:09:07,600 Speaker 1: to bule, hummus, tachini, fat, cucumber, not that ziki for 151 00:09:07,640 --> 00:09:11,440 Speaker 1: fear of overpowering the flavor of the marinated meat. Yeah, 152 00:09:11,559 --> 00:09:14,120 Speaker 1: lots of possibilities. Swarming around the world. A grilled or 153 00:09:14,120 --> 00:09:17,920 Speaker 1: fresh tomato and onion, shredded lettuce, hot chili sauce, yogurt, 154 00:09:17,920 --> 00:09:25,560 Speaker 1: garlic sauce. I've seen some recipes that recommended taziki. I know, well, 155 00:09:25,559 --> 00:09:30,480 Speaker 1: I don't know, I just read strong opinions about it. Yeah, yeah, yeah, no, no, 156 00:09:30,559 --> 00:09:32,600 Speaker 1: I know, I'm I'm just I'm just putting it out 157 00:09:32,600 --> 00:09:35,040 Speaker 1: there that that is a thing that some humans. Do 158 00:09:35,080 --> 00:09:38,880 Speaker 1: you report the things that we find, Yes, yes, And 159 00:09:39,040 --> 00:09:43,520 Speaker 1: I saw a couple of places that recommend serving with fries, 160 00:09:43,640 --> 00:09:47,840 Speaker 1: like not like on the side, but in the sandwich. Yeah, 161 00:09:48,120 --> 00:09:49,920 Speaker 1: oh man, I love I love a sandwich with a 162 00:09:49,960 --> 00:09:52,679 Speaker 1: fries in it. So speaking of is a great segue. 163 00:09:52,840 --> 00:09:56,679 Speaker 1: Let's talk about nutrition. You know, it depends on what 164 00:09:56,800 --> 00:09:59,160 Speaker 1: kinds of meat you use, and your portion size and 165 00:09:59,200 --> 00:10:03,280 Speaker 1: your toppings and what starches you include. Honestly, the toppings 166 00:10:03,280 --> 00:10:05,280 Speaker 1: are usually what get you with any dish like this. 167 00:10:05,520 --> 00:10:07,440 Speaker 1: If you stick with vegetable based stuff, you'll you'll have 168 00:10:07,480 --> 00:10:10,959 Speaker 1: a healthier schwarma experience. But I mean, like, there's a 169 00:10:11,000 --> 00:10:14,800 Speaker 1: good reason why kebab joints selling shwarma type wraps are 170 00:10:15,080 --> 00:10:18,760 Speaker 1: really popular with late night bar crowds. The world over. Um, 171 00:10:18,800 --> 00:10:21,080 Speaker 1: they provide a burst of carbs and then this huge 172 00:10:21,080 --> 00:10:24,280 Speaker 1: punch of protein and fats and and yeah, these things 173 00:10:24,280 --> 00:10:28,680 Speaker 1: will keep you going. Yeah, good times. Um I did 174 00:10:28,679 --> 00:10:32,120 Speaker 1: read a reporter for the Toronto Star sent a popular 175 00:10:32,200 --> 00:10:36,920 Speaker 1: shops shwarma with the works off to a lab to 176 00:10:37,040 --> 00:10:41,480 Speaker 1: see exactly what it was pulling. Um. Yeah, so this was. 177 00:10:41,600 --> 00:10:44,280 Speaker 1: This was a big old sandwich topped with a lettuce, tomato, 178 00:10:44,440 --> 00:10:48,000 Speaker 1: pickle slices, red cabbage, onion, sauer kraut, hot pickles, hot sauce, 179 00:10:48,240 --> 00:10:52,240 Speaker 1: red egg plant, baba ganoche, and tahini. It came in 180 00:10:52,400 --> 00:10:55,760 Speaker 1: at one thousand, two hundred and fifteen calories and seventy 181 00:10:55,800 --> 00:11:02,440 Speaker 1: three fet What that is certainly your daily intake of 182 00:11:02,559 --> 00:11:08,000 Speaker 1: recommended fat and bumping right up against like your daily 183 00:11:08,000 --> 00:11:12,400 Speaker 1: recommended of calories in general. Um yeah, I mean the 184 00:11:12,440 --> 00:11:14,880 Speaker 1: thing also weighed like like one point three pounds, like 185 00:11:14,920 --> 00:11:18,000 Speaker 1: a little bit under six d grahams. So yeah, if 186 00:11:18,600 --> 00:11:20,760 Speaker 1: if you're getting something of that size, like split it 187 00:11:20,800 --> 00:11:26,280 Speaker 1: with a friend, eat a salad. These are recommendations for you, 188 00:11:26,480 --> 00:11:33,960 Speaker 1: official dietary recommendations. Goodness, never take never take advice from us. Yeah, 189 00:11:34,200 --> 00:11:36,920 Speaker 1: generally no, or at least get a second there, there 190 00:11:36,920 --> 00:11:41,040 Speaker 1: you go. That's much that's much nicer. Yes, always a 191 00:11:41,040 --> 00:11:44,200 Speaker 1: big fan of second opinions. If we look at numbers, 192 00:11:44,240 --> 00:11:46,920 Speaker 1: some euro producing companies churn out enough meat to make 193 00:11:47,080 --> 00:11:50,719 Speaker 1: six hundred thousand sandwiches a day. In two thousand nine, 194 00:11:50,760 --> 00:11:54,360 Speaker 1: it was estimated there were fifty tho vertical broilers across 195 00:11:54,400 --> 00:11:58,440 Speaker 1: the United States designed for cooking euro meat. Yeah. I 196 00:11:58,440 --> 00:12:01,240 Speaker 1: couldn't find any schwarmat numbers in the United States as 197 00:12:01,280 --> 00:12:03,520 Speaker 1: hard as like all of it was just Avengers related, 198 00:12:04,920 --> 00:12:10,160 Speaker 1: which was adorable. Yeah, it's a strange world we live in. 199 00:12:10,240 --> 00:12:13,400 Speaker 1: It is um from my experience in Europe seeing them 200 00:12:13,400 --> 00:12:17,760 Speaker 1: on every street corner. Yes, in big cities are like 201 00:12:17,880 --> 00:12:21,520 Speaker 1: euro stands. Okay, Yeah, just like some kind of vertical 202 00:12:21,720 --> 00:12:25,960 Speaker 1: meat grilled product. Yes, very popular for lunch and yeah, 203 00:12:26,000 --> 00:12:30,240 Speaker 1: like you were saying, very popular drunk late night food. 204 00:12:30,880 --> 00:12:33,439 Speaker 1: Doing air kebab sales and Germany comes out to three 205 00:12:33,480 --> 00:12:38,480 Speaker 1: point five billion euros. Germany is leading the world in 206 00:12:38,640 --> 00:12:43,640 Speaker 1: kebab consumption and there are seventeen thousand kebab purveyors in 207 00:12:43,720 --> 00:12:46,560 Speaker 1: the country. And we'll get into y a bit later. 208 00:12:47,480 --> 00:12:49,760 Speaker 1: They have more kebab stands than the combined number of 209 00:12:49,840 --> 00:12:53,520 Speaker 1: Bergkings and McDonald's in that country. Yeah, they sell about 210 00:12:53,559 --> 00:12:57,240 Speaker 1: four hundred million don't air kebab's every year in Germany. Um, 211 00:12:57,280 --> 00:12:59,840 Speaker 1: that's that's enough for for about about five per person. 212 00:13:00,280 --> 00:13:04,600 Speaker 1: Oh yeah, um, fun with terminology. Until we did this episode, 213 00:13:04,600 --> 00:13:07,280 Speaker 1: I definitely thought that kebab was a thing on a skewer. 214 00:13:07,600 --> 00:13:10,440 Speaker 1: Yeah yeah, um. And although that is a type of kebab, 215 00:13:10,440 --> 00:13:11,920 Speaker 1: the word is way more general than that in this 216 00:13:12,040 --> 00:13:14,559 Speaker 1: closer to meaning a thing that has grilled or roasted. 217 00:13:14,720 --> 00:13:22,480 Speaker 1: So we the more you know, Yeah, yeah, exactly, we're learning. Um. 218 00:13:22,480 --> 00:13:25,679 Speaker 1: But yes, across Europe, the kebab industry employs over two 219 00:13:25,760 --> 00:13:35,160 Speaker 1: hundred thousand people. Wow. Yeah mm so so indeed, Um, 220 00:13:35,240 --> 00:13:39,120 Speaker 1: that about brings us to our history segment. But first 221 00:13:39,160 --> 00:13:41,080 Speaker 1: it brings us to equip break for a word from 222 00:13:41,080 --> 00:13:54,800 Speaker 1: our sponsor, and we're back. Thank you sponsored, Yes, thank you. Okay. 223 00:13:55,120 --> 00:13:58,720 Speaker 1: So the don a kebab goes back to the eighteenth 224 00:13:58,800 --> 00:14:04,400 Speaker 1: century or maybe nineteenth century Turkey or perhaps the Middle East. Um, 225 00:14:04,440 --> 00:14:08,240 Speaker 1: that name don't eric, bob, but literally translates to rotating 226 00:14:08,360 --> 00:14:11,719 Speaker 1: grilled meat. She just realized that suspending the meat meant 227 00:14:11,800 --> 00:14:14,040 Speaker 1: that the fat dripped into the fire, which made the 228 00:14:14,120 --> 00:14:17,679 Speaker 1: flames jump up and cential the meat, so they turned 229 00:14:17,720 --> 00:14:21,320 Speaker 1: it vertically. Yeah. Yeah, And this idea of turning the 230 00:14:21,400 --> 00:14:25,240 Speaker 1: meat vertically, um, some people think came from a chef 231 00:14:25,280 --> 00:14:27,440 Speaker 1: out of bors said Turkey by the name of East 232 00:14:27,520 --> 00:14:31,640 Speaker 1: Kender of fondi Um. One fun story actually attributes the 233 00:14:31,680 --> 00:14:35,520 Speaker 1: invention to soldiers of Alexander the Great, who would use 234 00:14:35,560 --> 00:14:38,160 Speaker 1: their swords to skewer meat and roast it over an 235 00:14:38,160 --> 00:14:44,200 Speaker 1: open fire. I suppose it depends on how you define inventors, 236 00:14:44,240 --> 00:14:49,520 Speaker 1: because I'm pretty certain that since people, uh, we've been 237 00:14:49,680 --> 00:14:53,560 Speaker 1: roasting meat over fire away before the eighteenth century and 238 00:14:53,640 --> 00:14:57,760 Speaker 1: way before then. Oh yeah, evidence of using skiers to 239 00:14:57,880 --> 00:15:02,320 Speaker 1: roast meat dates back to prehistory, Like we had skiers 240 00:15:02,360 --> 00:15:06,480 Speaker 1: of meat before we had writing, right before we had 241 00:15:06,520 --> 00:15:10,560 Speaker 1: yelp reviews. Um. But yeah. One of the stories goes 242 00:15:10,880 --> 00:15:14,600 Speaker 1: that that the vertical grill was from eight seventy out 243 00:15:14,640 --> 00:15:18,920 Speaker 1: of Corsa. Yes, but whatever the case. When the don 244 00:15:19,040 --> 00:15:21,640 Speaker 1: Eric bab made its way to Greece, the Greeks called 245 00:15:21,640 --> 00:15:25,600 Speaker 1: it euro which also means turn, and the Greeks also 246 00:15:26,240 --> 00:15:29,920 Speaker 1: most likely put their spin on it at or around 247 00:15:29,920 --> 00:15:31,800 Speaker 1: the same time as it was making its way through 248 00:15:31,840 --> 00:15:34,640 Speaker 1: the Middle East, it took on the name swarma, deriving 249 00:15:34,640 --> 00:15:39,040 Speaker 1: from a Turkish word for turning. Pretty Much everywhere the 250 00:15:39,040 --> 00:15:43,720 Speaker 1: Ottoman Empire had any influence there is a version of shwarma. 251 00:15:43,920 --> 00:15:48,440 Speaker 1: One interesting example is Taco's Alfestor. Between the nineteenth and 252 00:15:48,440 --> 00:15:51,800 Speaker 1: twentieth century, upwards of thirty six thousand people that had 253 00:15:51,840 --> 00:15:56,840 Speaker 1: been under Ottoman rule immigrated to Mexico. Records show that 254 00:15:56,880 --> 00:15:59,920 Speaker 1: restaurants serving sharma existed in Mexico by the nineteen third 255 00:16:00,040 --> 00:16:02,200 Speaker 1: These and the children of these immigrants who had grown 256 00:16:02,280 --> 00:16:05,920 Speaker 1: up in Mexico started opening their own restaurants, incorporating elements 257 00:16:05,960 --> 00:16:09,600 Speaker 1: from both these cultures. For their meat, they swapped out 258 00:16:09,640 --> 00:16:12,880 Speaker 1: for the more easily available pork, which was marinated in 259 00:16:12,920 --> 00:16:16,280 Speaker 1: a red chili sauce, placed on a rotating spit, roasted, 260 00:16:16,320 --> 00:16:20,520 Speaker 1: and served as tacos. All pasteur. All pasteur means in 261 00:16:20,560 --> 00:16:23,400 Speaker 1: the style of the shepherd, a reference to the lamb 262 00:16:23,520 --> 00:16:28,320 Speaker 1: typically used in Euros and tarma. Future episode. Yeah for sure, 263 00:16:29,000 --> 00:16:32,600 Speaker 1: but I thought that was really interesting. Definitely, and remember 264 00:16:32,600 --> 00:16:35,600 Speaker 1: that number from Germany at the top. Well, people of 265 00:16:35,640 --> 00:16:39,640 Speaker 1: Turkish descent make up the largest minority population in Germany. 266 00:16:40,160 --> 00:16:44,160 Speaker 1: Another thing, if you remember, um, the Siege of Vienna 267 00:16:44,240 --> 00:16:47,560 Speaker 1: that we keep talking about in our baked Goods episode, UM, 268 00:16:47,640 --> 00:16:51,320 Speaker 1: namely pretzels and croissants. Um. So the siege this this, 269 00:16:51,560 --> 00:16:53,600 Speaker 1: it was the second Siege of Vienna technically, but this 270 00:16:53,640 --> 00:16:57,800 Speaker 1: was in three and the Yeah, the Ottoman Empire besieged Vienna. 271 00:16:57,840 --> 00:17:00,880 Speaker 1: There was a huge battle. The Ottomans lost, hundreds or 272 00:17:00,960 --> 00:17:03,520 Speaker 1: thousands of Turkish people who had been part of the 273 00:17:03,520 --> 00:17:06,520 Speaker 1: war effort wound up staying either by force or by 274 00:17:06,600 --> 00:17:10,320 Speaker 1: choice and settling in Germany. And yeah, that was the 275 00:17:10,359 --> 00:17:13,159 Speaker 1: seed of the Turkish German population, but a bunch of 276 00:17:13,160 --> 00:17:15,960 Speaker 1: other wars and trade agreements and worker incentives over the 277 00:17:15,960 --> 00:17:18,679 Speaker 1: centuries would bring a huge population in It is the 278 00:17:18,760 --> 00:17:22,680 Speaker 1: largest Turkish population outside of Turkey. And because of that, 279 00:17:23,080 --> 00:17:26,400 Speaker 1: there is a legend that a Turkish immigrant named Kadeer 280 00:17:26,560 --> 00:17:29,920 Speaker 1: Norman invented the done air kebab in nineteen seventy two. 281 00:17:30,720 --> 00:17:33,280 Speaker 1: I would say probably not, but you know, um, and 282 00:17:33,400 --> 00:17:35,640 Speaker 1: this version of the story. Norman got the idea after 283 00:17:35,720 --> 00:17:37,800 Speaker 1: working for a few years in his new home country, 284 00:17:38,080 --> 00:17:40,800 Speaker 1: Germany and coming to the conclusion that there weren't a 285 00:17:40,800 --> 00:17:44,440 Speaker 1: lot of lunch options for workers. Inspired by the Turkish 286 00:17:44,480 --> 00:17:46,800 Speaker 1: dish of meat skiers with vegetables and rice, he came 287 00:17:46,880 --> 00:17:49,919 Speaker 1: up with the idea of stuffing these ingredients in Durham 288 00:17:49,920 --> 00:17:52,520 Speaker 1: bread to make it more portable. There's so many stories 289 00:17:52,520 --> 00:17:55,720 Speaker 1: like that where it's like just convenience, yip, just spoop, 290 00:17:55,920 --> 00:17:59,040 Speaker 1: just spoop it all all the terms, all the time. 291 00:18:00,560 --> 00:18:03,400 Speaker 1: Two other Turkish immigrants in Germany claimed to have invented 292 00:18:03,400 --> 00:18:07,520 Speaker 1: it as well, also around the nineteen seventies. And why, 293 00:18:07,680 --> 00:18:10,119 Speaker 1: you may say, do all of these origin stories come 294 00:18:10,160 --> 00:18:14,040 Speaker 1: from the nineteen seventies. Indeed, Well, Germany saw a recession 295 00:18:14,040 --> 00:18:16,360 Speaker 1: in the early seventies in which a lot of workers 296 00:18:16,440 --> 00:18:19,359 Speaker 1: and perhaps especially Turkish folks who had immigrated there on 297 00:18:19,560 --> 00:18:22,720 Speaker 1: like work visas of a sort after World War two. Um, 298 00:18:22,760 --> 00:18:25,280 Speaker 1: a lot of workers got laid off and left to 299 00:18:25,320 --> 00:18:28,960 Speaker 1: their own devices. Apparently a lot of the Turkish people 300 00:18:29,000 --> 00:18:32,840 Speaker 1: started opening up kebob shops. Makes sense to me, it does. 301 00:18:34,560 --> 00:18:36,920 Speaker 1: Years have been on menus at Greek restaurants in the 302 00:18:37,000 --> 00:18:40,119 Speaker 1: United States since at least the nineteen seventies, and this 303 00:18:40,200 --> 00:18:42,200 Speaker 1: is about the time the cones were making years were 304 00:18:42,240 --> 00:18:45,720 Speaker 1: first being mass produced, right, yeah, Because you have to 305 00:18:45,800 --> 00:18:48,600 Speaker 1: kind of form unlike the stack of meat for shwarma, 306 00:18:48,720 --> 00:18:51,720 Speaker 1: you have to kind of pack your euro meatball on 307 00:18:51,920 --> 00:18:58,719 Speaker 1: more of a form form thing. George of Postlu claims 308 00:18:58,760 --> 00:19:01,160 Speaker 1: to have served the first Euro in the United States 309 00:19:01,160 --> 00:19:06,000 Speaker 1: at Chicago's Park Few restaurant in n About a decade later, 310 00:19:06,080 --> 00:19:08,760 Speaker 1: he went on to open a manufacturing plant called Central 311 00:19:08,760 --> 00:19:11,959 Speaker 1: Euros Wholesale. According to him, the venture made him and 312 00:19:12,080 --> 00:19:18,840 Speaker 1: his brother millionaires in just two years. Peter Parthenes claims 313 00:19:18,880 --> 00:19:21,360 Speaker 1: to have gotten to the mass production of your equipment 314 00:19:21,359 --> 00:19:25,120 Speaker 1: a couple of years earlier, in nineteen three with Euros Inc. 315 00:19:25,600 --> 00:19:28,840 Speaker 1: His original idea was for rotisseries, but he soon pivoted 316 00:19:28,880 --> 00:19:32,359 Speaker 1: to rotating meat. The first of his years were shipped 317 00:19:32,400 --> 00:19:34,840 Speaker 1: out of Chicago and they went to Atlanta on a 318 00:19:34,880 --> 00:19:40,920 Speaker 1: Greyhound bus frozen in a box. Wow yeah, but wait. 319 00:19:43,720 --> 00:19:48,880 Speaker 1: Andre Papatonio, founder of Olympia Food Industries, claims that John 320 00:19:49,480 --> 00:19:55,400 Speaker 1: Garlic real name John Garlic, was behind the first Yuro 321 00:19:55,520 --> 00:20:00,639 Speaker 1: manufacturing plant in the United States. Garlic came to Chicago 322 00:20:00,960 --> 00:20:05,320 Speaker 1: looking for a partner for his Milwaukee based europlant, and 323 00:20:05,359 --> 00:20:09,240 Speaker 1: I love this quote from Papatonio about Garlic. He was 324 00:20:09,320 --> 00:20:14,000 Speaker 1: like a fantom. He came out of nowhere. That's so great. 325 00:20:15,560 --> 00:20:18,200 Speaker 1: He does sound like a mysterious fellow. An article from 326 00:20:18,200 --> 00:20:22,880 Speaker 1: the Milwaukee Sentinel from describes the plan of John Garlic 327 00:20:23,200 --> 00:20:27,320 Speaker 1: to make a sort of Sea World themed restaurant out 328 00:20:27,400 --> 00:20:31,679 Speaker 1: of a municipal pool he'd purchased and some well trained dolphins. 329 00:20:34,800 --> 00:20:40,520 Speaker 1: All right. Mrs Garlic alleged that she got the idea 330 00:20:41,280 --> 00:20:45,720 Speaker 1: for this euro plant after seeing the shaving of euro 331 00:20:45,800 --> 00:20:49,119 Speaker 1: meat on an episode of What's My Line? And she 332 00:20:49,240 --> 00:20:51,359 Speaker 1: called up the operator and asked for the number of 333 00:20:51,359 --> 00:20:54,440 Speaker 1: a Greek restaurant in New York, but the operator advised 334 00:20:54,440 --> 00:20:57,480 Speaker 1: her to go to Chicago, where there was a large 335 00:20:57,600 --> 00:21:01,040 Speaker 1: Greek community. I love so many things about this story. Yeah. 336 00:21:01,240 --> 00:21:04,239 Speaker 1: Mr Garlic, who had been selling Cadillacs, decided to go 337 00:21:04,400 --> 00:21:07,280 Speaker 1: all in on Euros, and they got a recipe from 338 00:21:07,280 --> 00:21:10,240 Speaker 1: a chef in Chicago, writted in an old sausage factory 339 00:21:10,480 --> 00:21:13,280 Speaker 1: and got to work with the first assembly line euros. 340 00:21:14,400 --> 00:21:18,400 Speaker 1: Mrs Garlic says they hulk smashed it. Not really, but 341 00:21:18,800 --> 00:21:23,520 Speaker 1: I gotta put in some some Avengers throwbacks in there somehow. Yep. 342 00:21:23,520 --> 00:21:27,080 Speaker 1: Eventually the Garlic sold the business to Parthenes, and from 343 00:21:27,119 --> 00:21:30,639 Speaker 1: what I read, they actually opened that dolphin restaurant. What 344 00:21:31,440 --> 00:21:37,080 Speaker 1: somebody please confirm or deny this. Oh, there there has 345 00:21:37,160 --> 00:21:44,320 Speaker 1: to be some kind of animal welfare. Meanwhile, um London's 346 00:21:44,400 --> 00:21:48,000 Speaker 1: first dinner kebab place may have opened in nineteen sixty six. 347 00:21:48,600 --> 00:21:52,639 Speaker 1: Schrema also became more popular and common during the seventies, 348 00:21:53,160 --> 00:21:55,560 Speaker 1: and not just in the United States, but in Canada 349 00:21:55,600 --> 00:22:00,879 Speaker 1: as well. Skipping ahead to Germany its first dont a 350 00:22:01,040 --> 00:22:06,480 Speaker 1: kebab industry fair, producers of everything everything donair showed showed 351 00:22:06,480 --> 00:22:10,119 Speaker 1: their wears, from refrigeration systems to grills, to shrink wrap, 352 00:22:10,200 --> 00:22:15,600 Speaker 1: to chef uniforms to an automatic donaire shaving robot that 353 00:22:15,920 --> 00:22:18,240 Speaker 1: can that has a little digital camera so it can 354 00:22:18,320 --> 00:22:21,360 Speaker 1: so we can see how how like like like what 355 00:22:21,440 --> 00:22:24,000 Speaker 1: parts of the of the roast are ready and like 356 00:22:24,080 --> 00:22:25,879 Speaker 1: and like where to slice. It can slice up to 357 00:22:25,920 --> 00:22:31,320 Speaker 1: two portions of donair kebab per minute. So that should 358 00:22:31,320 --> 00:22:36,120 Speaker 1: be the final thing of endgame. You think, like, oh, 359 00:22:36,440 --> 00:22:41,680 Speaker 1: fanas is defeated, and then this swarmas don't air kebab 360 00:22:41,880 --> 00:22:46,560 Speaker 1: robot uh goes all ultron and then it brings it 361 00:22:46,640 --> 00:22:53,879 Speaker 1: full circle. Oh man, they have to fight their crabb robot. 362 00:22:55,840 --> 00:22:58,280 Speaker 1: Maybe that's what happens. I haven't written down my theory yet. 363 00:22:58,280 --> 00:23:00,399 Speaker 1: I'm going to do it tonight. But okay, Well, if 364 00:23:00,560 --> 00:23:03,560 Speaker 1: if this turns out to be a spoiler, We're sorry. 365 00:23:04,000 --> 00:23:07,440 Speaker 1: We're sorry. We can't help that. We were just tapped 366 00:23:07,480 --> 00:23:13,760 Speaker 1: into the mind by the Avengers. It's obvious, really, Um. 367 00:23:13,800 --> 00:23:16,680 Speaker 1: And this brings us to another version. Uh, we need 368 00:23:16,720 --> 00:23:20,240 Speaker 1: to talk about of the euro the donor kebab, the 369 00:23:20,320 --> 00:23:25,480 Speaker 1: Halifax don air out of Canada. So many of you 370 00:23:25,800 --> 00:23:28,800 Speaker 1: have written in about this. Yeah, this is the official 371 00:23:28,840 --> 00:23:32,040 Speaker 1: snack of Halifax as and this is the outcome of 372 00:23:32,040 --> 00:23:36,320 Speaker 1: a forty three page report that found that wow. Um 373 00:23:36,400 --> 00:23:39,400 Speaker 1: and from what I understand, you often find it inside 374 00:23:39,560 --> 00:23:43,199 Speaker 1: pizza shops. For those that don't know, a Halifax donaire 375 00:23:43,320 --> 00:23:46,960 Speaker 1: is a peda stuffed with shaved roast beef formed into 376 00:23:46,960 --> 00:23:49,280 Speaker 1: a loaf and roasted on a spit uh and then 377 00:23:49,359 --> 00:23:52,119 Speaker 1: shave saltad and topped with onions and tomatoes and to 378 00:23:52,160 --> 00:23:55,879 Speaker 1: sweet from condensed milk and sugar and garlicy sauce. Although 379 00:23:55,960 --> 00:24:02,520 Speaker 1: that garlicky thing is contested yeah m hm, and also 380 00:24:02,560 --> 00:24:07,840 Speaker 1: contested or any other editions that is very very controversial. 381 00:24:08,640 --> 00:24:11,960 Speaker 1: As a legend has it the Halifax donaire was invented 382 00:24:12,000 --> 00:24:16,040 Speaker 1: by one Peter Gamulakas in the nineteen seventies. He had 383 00:24:16,080 --> 00:24:20,240 Speaker 1: migrated from Germany, where he sold Greek eros. He tailored 384 00:24:20,280 --> 00:24:25,080 Speaker 1: it a bit and pretty soon Halifax love with it. 385 00:24:26,040 --> 00:24:28,639 Speaker 1: And the sauce is a great example of immigrants adding 386 00:24:28,680 --> 00:24:31,480 Speaker 1: sugar to try to appeal to Western palates. I've read 387 00:24:31,480 --> 00:24:35,240 Speaker 1: a lot of examples about that recently, with some particularly 388 00:24:35,320 --> 00:24:40,600 Speaker 1: Chinese food. Yeah, and despite being a beloved late night food, 389 00:24:40,800 --> 00:24:44,840 Speaker 1: Halifax donais have started making their way into fancy restaurants 390 00:24:44,920 --> 00:24:48,159 Speaker 1: and the donator sauce is sometimes put on burgers and 391 00:24:48,280 --> 00:24:52,680 Speaker 1: pizzas and often used as a dipping sauce for garlic fingers. 392 00:24:52,840 --> 00:24:55,159 Speaker 1: What's the garlic finger it? To me? It looks like 393 00:24:55,200 --> 00:25:00,400 Speaker 1: French sticks? That makes that makes sense? You and buy 394 00:25:00,680 --> 00:25:03,920 Speaker 1: um d I y kids and grocery stores in that area, 395 00:25:03,960 --> 00:25:07,000 Speaker 1: which I love, and it is becoming easier to find 396 00:25:07,160 --> 00:25:11,639 Speaker 1: across the country. Another thing I love is that the 397 00:25:11,680 --> 00:25:15,200 Speaker 1: Food Network posted a recipe for a Nova Scotia inspired 398 00:25:15,200 --> 00:25:20,520 Speaker 1: donair and it caused some Twitter outrage. Someone posted that 399 00:25:20,680 --> 00:25:24,480 Speaker 1: a new local insult was you're authentic as a food 400 00:25:24,520 --> 00:25:30,840 Speaker 1: Network donair. Oh heck yeah. Also, I love this tweet 401 00:25:30,840 --> 00:25:33,240 Speaker 1: that I found. One time when I was drunk, I 402 00:25:33,320 --> 00:25:35,600 Speaker 1: left an uneaten Donair in a cab, so I called 403 00:25:35,680 --> 00:25:38,560 Speaker 1: every cab company at three am asking if they had 404 00:25:38,560 --> 00:25:43,639 Speaker 1: found my missing don't air. I hope they found it. 405 00:25:43,680 --> 00:25:45,919 Speaker 1: I hope they did. I mean, you just sometimes you 406 00:25:45,960 --> 00:25:47,879 Speaker 1: get a sandwich and you really need that sandwich and 407 00:25:47,920 --> 00:25:49,880 Speaker 1: then you can't eat it for some reason, and it's 408 00:25:49,920 --> 00:25:54,800 Speaker 1: the worst. It's terrible. It's terrible. I appreciate the determination, absolutely, 409 00:25:54,880 --> 00:25:58,680 Speaker 1: the persistence. There was a pop up in Calgary, Canada 410 00:25:58,800 --> 00:26:02,480 Speaker 1: recently for health x own airs and it attracted just 411 00:26:02,560 --> 00:26:05,640 Speaker 1: so many people like hours, three hour, four hour weight. 412 00:26:05,800 --> 00:26:08,840 Speaker 1: Oh that's lovely or I mean not. I mean, I 413 00:26:08,840 --> 00:26:11,119 Speaker 1: don't know. It depends on Yes, the love of it 414 00:26:11,160 --> 00:26:16,040 Speaker 1: is lovely. Um. There is a new schmancy development in Manhattan, 415 00:26:16,480 --> 00:26:19,480 Speaker 1: UM that has a big old sculpture architectural thing in 416 00:26:19,520 --> 00:26:23,280 Speaker 1: the center. I promise this is related. It's it's this 417 00:26:23,520 --> 00:26:27,520 Speaker 1: sort of like pine cone shaped honeycomb of stairways that 418 00:26:27,600 --> 00:26:29,720 Speaker 1: you can climb to look out over the area. It 419 00:26:29,840 --> 00:26:32,679 Speaker 1: rises like fifteen stories high and it's all got all 420 00:26:32,720 --> 00:26:36,159 Speaker 1: this shimmering metal and glass. It's really beautiful that the 421 00:26:36,200 --> 00:26:40,400 Speaker 1: area Hudson Yards is being called like the billionaires playground. 422 00:26:41,200 --> 00:26:46,280 Speaker 1: And this sculpture thing has been unofficially but pretty firmly 423 00:26:46,359 --> 00:26:52,560 Speaker 1: dubbed the Shwarma because it it looks that's what it 424 00:26:52,600 --> 00:26:54,920 Speaker 1: looks like. It looks like a big old metal schwarma. 425 00:26:55,840 --> 00:26:59,760 Speaker 1: Henry Grebbar, writing for Slate, called the two million dollar 426 00:27:00,040 --> 00:27:06,600 Speaker 1: Tissoe Reverie nicely dead. I like Rotisserie reverie, right, I 427 00:27:06,680 --> 00:27:10,840 Speaker 1: have had a number of rotisserie reveries in my life, y'all. Indeed, 428 00:27:11,240 --> 00:27:16,480 Speaker 1: I think we can relate. Also, King of Donair follows 429 00:27:16,560 --> 00:27:20,680 Speaker 1: us on Twitter. High King of Time, Hello, I think 430 00:27:20,680 --> 00:27:26,320 Speaker 1: I have seven Donair like Halifax Donair cam. So go 431 00:27:26,440 --> 00:27:30,880 Speaker 1: check that out. Oh yeah, goodness, I am. I'm really 432 00:27:30,960 --> 00:27:34,719 Speaker 1: hungry right now. Yeah, I am too. Ever, since we've 433 00:27:34,880 --> 00:27:38,560 Speaker 1: been researching this one, I it's been on the brain 434 00:27:39,160 --> 00:27:44,000 Speaker 1: always back, very all, very much so. And dragon Con 435 00:27:44,119 --> 00:27:46,080 Speaker 1: is so far away, I'm like, why would I ever 436 00:27:46,119 --> 00:27:48,920 Speaker 1: go to Peachtree Mall if it's not dragon Con. It's true, 437 00:27:49,000 --> 00:27:52,000 Speaker 1: that area is not a not a place you go. 438 00:27:52,200 --> 00:27:53,879 Speaker 1: It's not it's not a it's a comment on my 439 00:27:53,960 --> 00:27:57,720 Speaker 1: stops anyway. Yes, yes, it's kind of a touristy area 440 00:27:57,720 --> 00:27:59,960 Speaker 1: of town. Yeah. Yeah, it's where all the big hotel 441 00:28:00,040 --> 00:28:04,520 Speaker 1: our downtown. Yes. Why that's why Dragon guns exactly. It 442 00:28:04,600 --> 00:28:10,600 Speaker 1: all makes sense. Well that about brings us to the 443 00:28:10,680 --> 00:28:14,439 Speaker 1: end of this episode. Um, I appreciate you all sticking 444 00:28:14,440 --> 00:28:18,520 Speaker 1: with us till the end of the line. Yes, that 445 00:28:18,640 --> 00:28:23,440 Speaker 1: was like a deep cut Avengers deep cut cut. Every 446 00:28:23,520 --> 00:28:26,240 Speaker 1: year I go to Jian Conjestice, Bucky and I sing 447 00:28:26,280 --> 00:28:30,879 Speaker 1: that at karaoke at like one person. But it's all 448 00:28:30,920 --> 00:28:35,960 Speaker 1: for that one. Yeah, this one's for you, buddy. You'll 449 00:28:36,000 --> 00:28:42,440 Speaker 1: see each other. It's important. Well, we do have a 450 00:28:42,520 --> 00:28:44,600 Speaker 1: little bit more for you, but but first we've got 451 00:28:44,640 --> 00:28:46,680 Speaker 1: one more quick break for a word from our sponsor. 452 00:28:56,760 --> 00:28:59,280 Speaker 1: And we're back. Thank you, sponsors, Yes, thank you, and 453 00:28:59,320 --> 00:29:08,560 Speaker 1: we're back with ulk Smash, Hulk Smash. I'm so pumped, 454 00:29:09,080 --> 00:29:13,840 Speaker 1: all right, Sam wrote a little bit late to the party, 455 00:29:13,880 --> 00:29:16,720 Speaker 1: but I'm currently listening to the Pavlova episode and I 456 00:29:16,760 --> 00:29:20,800 Speaker 1: am a gast A guest. Well, my feelings are mixed. 457 00:29:21,400 --> 00:29:24,520 Speaker 1: I had actually thought the Pavlova was Russian after Anna 458 00:29:24,560 --> 00:29:27,160 Speaker 1: Pavlova for a long time much to the chagrin of 459 00:29:27,200 --> 00:29:31,040 Speaker 1: my Kiwi boyfriend, who I had heard wax lyrical about 460 00:29:31,040 --> 00:29:35,000 Speaker 1: the genius invention of the pavlova by his fellow New Zealanders. 461 00:29:35,680 --> 00:29:37,520 Speaker 1: One such time as when he came to my parents 462 00:29:37,560 --> 00:29:40,560 Speaker 1: house for Christmas for the first time and insisted that 463 00:29:40,640 --> 00:29:44,160 Speaker 1: I leave the oven on while we drive the pavlova out. 464 00:29:44,600 --> 00:29:47,640 Speaker 1: The trained pastry chef and me was skeptical, but of course, 465 00:29:47,760 --> 00:29:50,680 Speaker 1: because he has such a sweet tooth and in his words, 466 00:29:50,960 --> 00:29:55,680 Speaker 1: comes from the pavlova motherland, I begrudgingly trusted him. Cut 467 00:29:55,680 --> 00:29:58,760 Speaker 1: to you pulling out a burnt and blackened pavlova and 468 00:29:58,840 --> 00:30:02,120 Speaker 1: having to start again, and all was not lost, as 469 00:30:02,160 --> 00:30:04,800 Speaker 1: we had all the fruit from beforehand, enough cream and 470 00:30:04,840 --> 00:30:06,960 Speaker 1: eggs to make more, and the middle of the pavlova 471 00:30:07,000 --> 00:30:09,840 Speaker 1: could be used almost like marshmallows and hot chocolate when 472 00:30:09,840 --> 00:30:13,720 Speaker 1: we peeled off the burnt bits. He told me later 473 00:30:13,760 --> 00:30:16,800 Speaker 1: that he had actually never made pavlova from scratch, and 474 00:30:16,800 --> 00:30:19,040 Speaker 1: that when he was at home he would normally just 475 00:30:19,080 --> 00:30:22,400 Speaker 1: buy the pre made shell. When listening to the episode 476 00:30:22,440 --> 00:30:25,040 Speaker 1: and You announced that the pavlova probably came from neither 477 00:30:25,120 --> 00:30:28,800 Speaker 1: Australia or New Zealand. I was thrilled because finally, after 478 00:30:28,880 --> 00:30:33,320 Speaker 1: four years, I had been vindicated. But then it turned 479 00:30:33,320 --> 00:30:37,120 Speaker 1: out I was also wrong. The emotional roller coaster came 480 00:30:37,200 --> 00:30:39,360 Speaker 1: full circle when it turned out that it was a 481 00:30:39,400 --> 00:30:42,880 Speaker 1: brit After all that drama, I came from the Pavlova 482 00:30:42,920 --> 00:30:47,280 Speaker 1: motherland all along. Tips for Pavlova from someone who does 483 00:30:47,360 --> 00:30:49,560 Speaker 1: know is to turn the oven off and after a 484 00:30:49,560 --> 00:30:51,880 Speaker 1: few minutes to prop it open with a wooden spoon. 485 00:30:52,160 --> 00:30:54,000 Speaker 1: Do you keep it wide open? Then you end up 486 00:30:54,000 --> 00:30:56,440 Speaker 1: with a huge crack down the middle, which, while unattractive, 487 00:30:56,480 --> 00:30:58,920 Speaker 1: also makes it difficult to keep the fruit setting on 488 00:30:59,080 --> 00:31:02,120 Speaker 1: top like a Swiss meringue bass cream with a bit 489 00:31:02,120 --> 00:31:04,280 Speaker 1: of creme fresh to give it a bit of a tang. 490 00:31:04,640 --> 00:31:06,880 Speaker 1: Then I top it with tin peaches and raspberries and 491 00:31:07,000 --> 00:31:10,040 Speaker 1: drizzle over raspberry cherry coolie made with some of the 492 00:31:10,240 --> 00:31:13,640 Speaker 1: uglier raspberries and the syrup from the peaches. Sometimes I 493 00:31:13,680 --> 00:31:16,320 Speaker 1: even like to put sugar over the peaches and caramelize 494 00:31:16,320 --> 00:31:19,080 Speaker 1: them with a blowtorch, like I would creme brule for 495 00:31:19,200 --> 00:31:22,360 Speaker 1: another texture. The first time I made this one was 496 00:31:22,400 --> 00:31:25,719 Speaker 1: of course, immediately after the Great Pavlova Fire of fourteen, 497 00:31:26,200 --> 00:31:29,080 Speaker 1: which I finished with a smug look and a snyde 498 00:31:29,080 --> 00:31:31,920 Speaker 1: remark to my boyfriend. Do his credit, he came up 499 00:31:31,920 --> 00:31:34,040 Speaker 1: with the idea for Pavlova in the first place, and 500 00:31:34,080 --> 00:31:39,120 Speaker 1: he makes the most amazing negronies balances out. It absolutely 501 00:31:39,160 --> 00:31:44,800 Speaker 1: does um Rachel wrote, if your Satyr attendees are not 502 00:31:44,920 --> 00:31:47,840 Speaker 1: too strict about eating a dairy dessert after a presumably 503 00:31:47,960 --> 00:31:52,000 Speaker 1: meat meal, Pavlova makes an absolute banger of a passover dessert. 504 00:31:52,360 --> 00:31:54,120 Speaker 1: I started making them when I was in high school, 505 00:31:54,160 --> 00:31:56,120 Speaker 1: after searching for something that I could make that would 506 00:31:56,120 --> 00:31:59,440 Speaker 1: be a little change from packaged macaroons, dried fruit and 507 00:31:59,560 --> 00:32:02,680 Speaker 1: my grandma there's famously weird passover sponge cake. I use 508 00:32:02,720 --> 00:32:05,200 Speaker 1: potato starts in the meringue since corn is not kosher 509 00:32:05,240 --> 00:32:08,040 Speaker 1: for passover. Everyone I've ever served it to has loved it, 510 00:32:08,200 --> 00:32:13,360 Speaker 1: but post Sader it's a show stopper. I bet yeah, 511 00:32:13,600 --> 00:32:16,479 Speaker 1: I gotta say, I want to know more about your 512 00:32:16,520 --> 00:32:23,000 Speaker 1: grandma's famously weird passover sponge cake. Famously weird isn't what 513 00:32:23,080 --> 00:32:29,760 Speaker 1: a way to be described. Oh goodness, I hope if 514 00:32:29,800 --> 00:32:31,720 Speaker 1: I were going to have a tombstone, I would I 515 00:32:31,720 --> 00:32:35,840 Speaker 1: would want that famously weird, weird, nice and that would 516 00:32:35,880 --> 00:32:39,160 Speaker 1: be a good one. Yeah, putting that in my pocket, yes, 517 00:32:39,440 --> 00:32:42,920 Speaker 1: as you should. Thanks to both of them for writing 518 00:32:42,960 --> 00:32:44,480 Speaker 1: to us. If you would like to write to us, 519 00:32:44,640 --> 00:32:48,160 Speaker 1: you can. Our email is Hello at savorpod dot com. 520 00:32:48,200 --> 00:32:50,320 Speaker 1: You can also find us on social media. We are 521 00:32:50,400 --> 00:32:54,480 Speaker 1: on Instagram, Facebook, and that other one Twitter at savor pod. 522 00:32:54,560 --> 00:32:56,520 Speaker 1: We do hope to hear from you. Savor is a 523 00:32:56,520 --> 00:32:58,880 Speaker 1: production of I Heart Radio and Stuff Media. For more 524 00:32:58,880 --> 00:33:00,800 Speaker 1: podcasts from my heart rate you ovis the I Heart 525 00:33:00,840 --> 00:33:03,280 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 526 00:33:03,320 --> 00:33:06,240 Speaker 1: favorite shows. Thank you as always to our super producers 527 00:33:06,320 --> 00:33:08,959 Speaker 1: Dylan Fagin and Andrew Howard. Thank you to you for listening, 528 00:33:09,000 --> 00:33:10,680 Speaker 1: and we hope that lots more good things are coming 529 00:33:10,720 --> 00:33:18,200 Speaker 1: your way.