1 00:00:07,920 --> 00:00:10,319 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:10,360 --> 00:00:13,920 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum. And today we're 3 00:00:14,000 --> 00:00:21,120 Speaker 1: talking about scallions and other things related. Well, yes, it's 4 00:00:21,200 --> 00:00:24,759 Speaker 1: it's a it's a category of of stuff that goes 5 00:00:24,840 --> 00:00:29,120 Speaker 1: under a variety of names. Uh. Here in the States, 6 00:00:29,240 --> 00:00:32,680 Speaker 1: green onions is the other thing that they're most frequently called. 7 00:00:32,680 --> 00:00:35,240 Speaker 1: But we'll get into all of that. Oh yeah, yeah, 8 00:00:35,280 --> 00:00:38,040 Speaker 1: it made for some fun times in research. And what 9 00:00:38,159 --> 00:00:42,559 Speaker 1: else made for some fun times in research? Is? Uh? 10 00:00:42,760 --> 00:00:45,760 Speaker 1: I mean perhaps obviously we're not talking about the book 11 00:00:45,840 --> 00:00:50,320 Speaker 1: or T and MG song. Um, which is what all 12 00:00:50,400 --> 00:00:58,720 Speaker 1: of my results were when I first started googling green onions. Um, so, yes, 13 00:00:58,800 --> 00:01:03,720 Speaker 1: this is a song. According to legend, was so named because, um, 14 00:01:03,760 --> 00:01:07,360 Speaker 1: the band wanted something as funky as possible for the name, 15 00:01:07,959 --> 00:01:12,520 Speaker 1: and the original name was funky onions makes sense, but 16 00:01:13,160 --> 00:01:16,840 Speaker 1: it sounded too close to a curse word in a 17 00:01:16,920 --> 00:01:22,640 Speaker 1: Southern accent, so they went with green onions instead of right. Yeah, yeah, 18 00:01:23,000 --> 00:01:27,800 Speaker 1: funk particularly was was the word that was in question. Yes, 19 00:01:28,040 --> 00:01:35,080 Speaker 1: not onions, not onions no, right, um, but yeah, yeah 20 00:01:35,200 --> 00:01:42,040 Speaker 1: that dominated my research results. Um. I so I've been 21 00:01:42,120 --> 00:01:46,800 Speaker 1: getting a lot of green onions lately and and leaks, 22 00:01:47,200 --> 00:01:50,120 Speaker 1: which got me confused because I've always labored under the 23 00:01:50,160 --> 00:01:56,960 Speaker 1: misconception that they were just big green onions. Okay, okay, again, 24 00:01:57,280 --> 00:02:04,560 Speaker 1: the nomenclature is complicated, but but they're similar. They are similar, yes, uh, 25 00:02:04,600 --> 00:02:07,240 Speaker 1: And I love green onions. I grew up in a 26 00:02:07,240 --> 00:02:10,120 Speaker 1: household where they were around all the time, and also 27 00:02:10,200 --> 00:02:13,840 Speaker 1: in my house we called them interchangeably scallions, green onions, 28 00:02:13,880 --> 00:02:18,160 Speaker 1: or spring onions. Probably throughout this episode, I'm gonna try 29 00:02:18,160 --> 00:02:23,240 Speaker 1: to stick to one, but I'll probably bounce around. Um. 30 00:02:23,240 --> 00:02:26,080 Speaker 1: And my dad particularly loved them. He would eat them straight, 31 00:02:26,160 --> 00:02:29,040 Speaker 1: sort of like bugs bunny with a carrot. I would 32 00:02:29,040 --> 00:02:34,919 Speaker 1: just see him snap some green onions. Sure, why not? Yeah, 33 00:02:34,960 --> 00:02:38,600 Speaker 1: in in in my household growing up, uh, my dad 34 00:02:38,639 --> 00:02:41,239 Speaker 1: called him scallions, and so that tends to be the 35 00:02:41,280 --> 00:02:45,840 Speaker 1: word that I tend to use for them. Um. But yeah, yeah, 36 00:02:46,040 --> 00:02:53,400 Speaker 1: I am growing some uh and it's going swimmingly currently. 37 00:02:54,560 --> 00:02:56,720 Speaker 1: I have a bit of a fear that it's just 38 00:02:56,720 --> 00:02:59,320 Speaker 1: gonna randomly die, because that's what happens to me a lot. 39 00:02:59,760 --> 00:03:03,280 Speaker 1: But apparently growing some in a jar as a quarantine trend, 40 00:03:03,360 --> 00:03:06,880 Speaker 1: I'm not the only person doing this right, right, And 41 00:03:06,880 --> 00:03:09,000 Speaker 1: when you say growing them, you're not saying that you 42 00:03:09,520 --> 00:03:12,320 Speaker 1: started with seed and you're you're you're growing them from 43 00:03:12,360 --> 00:03:15,080 Speaker 1: from scratch. You're saying that you like, cut the green 44 00:03:15,160 --> 00:03:19,560 Speaker 1: tops off of some scallions and put the rudy bits 45 00:03:20,160 --> 00:03:22,720 Speaker 1: in a jar with some water, and then they're they've 46 00:03:22,720 --> 00:03:26,320 Speaker 1: got shoots coming up again. Yeah yeah and so fast. 47 00:03:26,960 --> 00:03:32,200 Speaker 1: So yeah, yeah, that is an easy and delightful thing 48 00:03:32,240 --> 00:03:36,240 Speaker 1: to do. Um. I uh. Long time listeners may remember 49 00:03:36,400 --> 00:03:40,920 Speaker 1: that I shouldn't really eat anything in the onion family. Um, 50 00:03:41,000 --> 00:03:45,360 Speaker 1: it gives me digestive problems. Um. So uh we're not 51 00:03:45,920 --> 00:03:53,880 Speaker 1: problem sure, let's call it problems anyway. Um uh uh 52 00:03:54,120 --> 00:03:56,520 Speaker 1: so um so I don't. I kind of try to 53 00:03:56,560 --> 00:04:00,320 Speaker 1: avoid them in general. Um. But but oh man, they're 54 00:04:00,440 --> 00:04:05,520 Speaker 1: they're delightful thing. Oh oh yeah, I I absolutely adore them. Um. 55 00:04:05,520 --> 00:04:08,360 Speaker 1: And speaking of we have done a whole episode on 56 00:04:08,360 --> 00:04:14,880 Speaker 1: onion before, which serves really well to to explain what 57 00:04:15,320 --> 00:04:18,320 Speaker 1: especially for like history and well, I guess pretty much everything, 58 00:04:18,520 --> 00:04:23,080 Speaker 1: um because it's I mean, they kind of the same, 59 00:04:23,120 --> 00:04:28,800 Speaker 1: they're very similar, which I guess brings us to our question. 60 00:04:30,839 --> 00:04:36,760 Speaker 1: Scallions slash green onions slash a million other names. What 61 00:04:36,920 --> 00:04:42,039 Speaker 1: are they? Well, uh, Scallions are types of onion that 62 00:04:42,240 --> 00:04:47,000 Speaker 1: do not develop the big, fleshy bulb underground um. Instead, 63 00:04:47,080 --> 00:04:50,120 Speaker 1: the green shoots that pop up above ground are what 64 00:04:50,160 --> 00:04:52,720 Speaker 1: we mostly use. I mean, like, you can eat the 65 00:04:53,160 --> 00:04:57,120 Speaker 1: underground white bit too, it'll just never develop to be 66 00:04:57,279 --> 00:05:01,320 Speaker 1: to be really much wider around than a shoots um. 67 00:05:01,400 --> 00:05:04,159 Speaker 1: You see, when when onions grow, they shoot up these 68 00:05:04,160 --> 00:05:09,240 Speaker 1: tall cylindrical tubes of of concentric leaves um that sort 69 00:05:09,240 --> 00:05:10,800 Speaker 1: of looked like a single stem, but they're just a 70 00:05:10,920 --> 00:05:14,640 Speaker 1: tightly packed bundle of leaves. And using the sunlight they 71 00:05:14,640 --> 00:05:16,640 Speaker 1: take in from those leaves plus the water that they 72 00:05:16,680 --> 00:05:19,720 Speaker 1: get from their true roots, onions will develop a storage 73 00:05:19,760 --> 00:05:22,640 Speaker 1: root underground where they build up water and sugars and 74 00:05:22,720 --> 00:05:25,479 Speaker 1: other nutrients s and um defensive chemicals so that the 75 00:05:25,480 --> 00:05:29,080 Speaker 1: plant can survive through the winter and then um shoot 76 00:05:29,120 --> 00:05:32,520 Speaker 1: up a flower in the spring, and each layer of 77 00:05:32,560 --> 00:05:35,560 Speaker 1: that underground root will try to sprout up a layer 78 00:05:35,680 --> 00:05:41,440 Speaker 1: of leaf um within the leaf tube. Okay, okay, So 79 00:05:41,880 --> 00:05:45,279 Speaker 1: in regular onions that grow those thick juicy bulbs, those 80 00:05:45,360 --> 00:05:48,599 Speaker 1: leaves also tend to be thick and kind of juicy 81 00:05:48,800 --> 00:05:52,040 Speaker 1: um in scallions, though the thin bulbs put off these 82 00:05:52,120 --> 00:05:56,040 Speaker 1: thin leaves, sometimes paper thin, and sometimes just a single 83 00:05:56,160 --> 00:05:59,120 Speaker 1: layer or two of leaf. The whole plant tends to 84 00:05:59,120 --> 00:06:02,480 Speaker 1: be more mild like, less sharp tasting and sulfury than 85 00:06:02,480 --> 00:06:06,000 Speaker 1: other onions, which lets these other notes come through. They're 86 00:06:06,000 --> 00:06:09,520 Speaker 1: more grassy and earthy and bright um. You often chop 87 00:06:09,600 --> 00:06:12,080 Speaker 1: fresh scallion leaves too, to use as a delicate garnish, 88 00:06:12,120 --> 00:06:14,400 Speaker 1: or like a last minute add in two dishes to 89 00:06:14,480 --> 00:06:17,000 Speaker 1: just give it a little bit of a pop um. 90 00:06:17,040 --> 00:06:20,360 Speaker 1: And there are a few species and varieties of onions 91 00:06:20,400 --> 00:06:24,880 Speaker 1: that get lumped into this category, all in the Allium genus, 92 00:06:25,720 --> 00:06:29,040 Speaker 1: varieties of Allium spa, which is the common onion, plus 93 00:06:29,080 --> 00:06:34,800 Speaker 1: species like Allium Chinese China see I hate Latin, I'm sorry, uh, 94 00:06:35,480 --> 00:06:41,279 Speaker 1: Allium fistulosum, and Alium proliferum, and all of these have 95 00:06:41,600 --> 00:06:44,920 Speaker 1: um slightly different leaves and roots and flavors, but all 96 00:06:45,200 --> 00:06:51,120 Speaker 1: are especially prized for for those thinner and milder leaf shoots. 97 00:06:51,160 --> 00:06:56,799 Speaker 1: But this brings us to our secondary question. Yes, green 98 00:06:56,839 --> 00:07:02,840 Speaker 1: onions versus gallions? Are they the same? Yep? Yep, they are, yep, yep. 99 00:07:02,920 --> 00:07:06,880 Speaker 1: Green onion is another term for scallion. Okay, but what 100 00:07:07,000 --> 00:07:12,160 Speaker 1: about spring onions? Well? Uh. In the United States, spring 101 00:07:12,240 --> 00:07:15,200 Speaker 1: onion is a term for a slightly different thing that's 102 00:07:15,320 --> 00:07:18,000 Speaker 1: used in a similar way. Um. It's it's the leaves 103 00:07:18,000 --> 00:07:20,760 Speaker 1: of onions that you harvest in the spring, when those 104 00:07:20,840 --> 00:07:23,640 Speaker 1: leaves pop up from the from the grown over wintered 105 00:07:23,880 --> 00:07:28,400 Speaker 1: storage route. So they're they're stronger in flavor than scallions. Usually. 106 00:07:29,360 --> 00:07:33,720 Speaker 1: Oh wait are you saying in some countries they go 107 00:07:33,840 --> 00:07:38,040 Speaker 1: by opposite knaves yep, yep. By throughout most of the 108 00:07:38,040 --> 00:07:41,800 Speaker 1: rest of the English speaking world, you might use spring 109 00:07:41,880 --> 00:07:47,160 Speaker 1: onion to refer to scallions and green onion to refer 110 00:07:47,280 --> 00:07:57,320 Speaker 1: to the shoots of onions that come up in the springtime. Oh. No, language, 111 00:07:57,360 --> 00:08:03,800 Speaker 1: it's so fun. Fun is one word for it, especially 112 00:08:03,840 --> 00:08:08,880 Speaker 1: as a podcaster or food researcher. Uh yeah, yeah. And 113 00:08:08,920 --> 00:08:12,840 Speaker 1: that's that that goes double when with a product like this. Um. 114 00:08:12,880 --> 00:08:15,680 Speaker 1: There are even more other names that the same thing 115 00:08:15,720 --> 00:08:20,120 Speaker 1: can be referred to as yes. Um. For instance, some 116 00:08:20,160 --> 00:08:24,120 Speaker 1: types of scallion are also sometimes called the Welsh onion, 117 00:08:24,400 --> 00:08:28,520 Speaker 1: not because they're from whales, but because of the Old 118 00:08:28,680 --> 00:08:33,120 Speaker 1: German world Welsh, which meant foreign. Um. And that's because 119 00:08:33,160 --> 00:08:36,319 Speaker 1: one of those species I mentioned um, a fisty losom, 120 00:08:36,920 --> 00:08:40,560 Speaker 1: is native to East and Southeast Asia, and that's usually 121 00:08:40,760 --> 00:08:44,280 Speaker 1: what you're talking about if someone in an English speaking 122 00:08:44,320 --> 00:08:47,120 Speaker 1: country refers to something as a Welsh onion that it 123 00:08:47,200 --> 00:08:52,520 Speaker 1: was imported from yeah, China, etcetera. Um. Sometimes they're also 124 00:08:52,559 --> 00:08:55,400 Speaker 1: called salad onions, or you might have heard the term 125 00:08:55,440 --> 00:09:00,160 Speaker 1: bunching onion used UM and bunching onion salad onion is 126 00:09:00,160 --> 00:09:01,520 Speaker 1: because you might slice them up and put them in 127 00:09:01,520 --> 00:09:04,319 Speaker 1: a salad easy. Bunch of onions is because a lot 128 00:09:04,320 --> 00:09:07,720 Speaker 1: of types of these onions grow their small bulbs and 129 00:09:07,720 --> 00:09:12,120 Speaker 1: their shoots in bunches or bundles of these connected true 130 00:09:12,320 --> 00:09:15,880 Speaker 1: true roots systems UM like like regular onions will grow 131 00:09:15,960 --> 00:09:18,920 Speaker 1: multiple bulbs from the same root, but not not in 132 00:09:19,160 --> 00:09:23,360 Speaker 1: the big clusters that you get from scallion type onions. 133 00:09:23,360 --> 00:09:26,920 Speaker 1: Oh okay, well, this is part of the reason i 134 00:09:26,960 --> 00:09:33,920 Speaker 1: had a massive gardening failure, because I'm used to seeing 135 00:09:33,960 --> 00:09:39,600 Speaker 1: them like this. UM, And apparently I've been for really 136 00:09:39,760 --> 00:09:44,400 Speaker 1: taken in what garlic looks like when it comes fresh. 137 00:09:44,679 --> 00:09:52,959 Speaker 1: Oh I thought the garlic was we're bunching scallions, bunching onions, 138 00:09:53,040 --> 00:09:55,880 Speaker 1: And I tried to grow that in a jar of water, 139 00:09:56,960 --> 00:10:00,400 Speaker 1: and I anyone who's listening, for the love of God, 140 00:10:00,440 --> 00:10:07,440 Speaker 1: don't try to do that. Because the smell was so bad. 141 00:10:08,880 --> 00:10:13,680 Speaker 1: There were tears, there was dry heaving. Oh only later 142 00:10:13,840 --> 00:10:19,920 Speaker 1: did I realize my my fatal gardening mistake. I make 143 00:10:20,000 --> 00:10:24,080 Speaker 1: it again. I'm sorry. Okay, Yeah, you can, like if 144 00:10:24,320 --> 00:10:28,480 Speaker 1: if um a clove of garlic within a bulb has 145 00:10:28,880 --> 00:10:32,840 Speaker 1: has has sprouted a little green shoot, um, you can 146 00:10:34,080 --> 00:10:35,720 Speaker 1: I'm not sure if you can water plant it, but 147 00:10:35,760 --> 00:10:38,160 Speaker 1: you can definitely like stick it in soil and try 148 00:10:38,160 --> 00:10:45,079 Speaker 1: to grow a new garlic plant from that. Yeah. But yeah, 149 00:10:45,240 --> 00:10:49,079 Speaker 1: the method I tried, but I wouldn't recommend because because 150 00:10:49,080 --> 00:10:51,160 Speaker 1: the thing about garlic bulbs is that they come to 151 00:10:51,160 --> 00:10:54,280 Speaker 1: you dried, so so the little rudy bits that are 152 00:10:54,640 --> 00:10:58,280 Speaker 1: down at the bottom of of the of the bunch 153 00:10:58,640 --> 00:11:03,200 Speaker 1: um are not living anymore. They're not gonna they're they're 154 00:11:03,240 --> 00:11:06,880 Speaker 1: not going to grow. They're just gonna essentially like start 155 00:11:07,040 --> 00:11:12,080 Speaker 1: like ferment, yes, rot rot in some way and not 156 00:11:12,200 --> 00:11:16,400 Speaker 1: be pleasant. Oh, I'm sorry, dude, It's okay. I I 157 00:11:16,640 --> 00:11:20,440 Speaker 1: you know, the more you know, I'm learning growing unlike 158 00:11:20,440 --> 00:11:25,240 Speaker 1: my garlic um. But we're not done. We are not 159 00:11:25,400 --> 00:11:30,280 Speaker 1: done with our name and etymology, Mayhem, we are not okay. 160 00:11:30,280 --> 00:11:35,000 Speaker 1: So that the word scallion um itself comes from Ascalon 161 00:11:35,320 --> 00:11:39,040 Speaker 1: or askalon Um, which is this ancient seaport located in 162 00:11:39,160 --> 00:11:42,560 Speaker 1: modern day Israel, so ancient Greeks and Romans. We're basically 163 00:11:42,600 --> 00:11:47,199 Speaker 1: calling this type of plant onions from this seaport ascalon 164 00:11:47,800 --> 00:11:51,160 Speaker 1: Um and uh and in the name developed over time 165 00:11:51,160 --> 00:11:57,280 Speaker 1: from that. Oh. Also the Irish family name Scallion, which 166 00:11:57,440 --> 00:12:01,120 Speaker 1: is amazing. By the way, Um goes way back. It's 167 00:12:01,160 --> 00:12:05,400 Speaker 1: an English translation of a Gaelic name meaning student. Some 168 00:12:05,480 --> 00:12:09,640 Speaker 1: records shorten the name to Scully. Oh, Scully or Scally. 169 00:12:10,679 --> 00:12:15,360 Speaker 1: I love Scally. That's excellent too, that is great. I wonder, 170 00:12:15,400 --> 00:12:18,960 Speaker 1: and I wonder if that's where um. Where the surname 171 00:12:19,200 --> 00:12:22,280 Speaker 1: Scully is in like agent Scully uh, like from X 172 00:12:22,360 --> 00:12:26,080 Speaker 1: five comes from um. I could not although figure out 173 00:12:26,080 --> 00:12:28,600 Speaker 1: how far back this name goes um, but it makes 174 00:12:28,600 --> 00:12:32,240 Speaker 1: me wonder whether the name and the food popped up 175 00:12:32,280 --> 00:12:34,600 Speaker 1: in the area around the same time that the food 176 00:12:34,679 --> 00:12:37,959 Speaker 1: term entered English around the thirteen or fourteen hundreds. So 177 00:12:39,160 --> 00:12:40,680 Speaker 1: I would I would have to do. I would have 178 00:12:40,720 --> 00:12:42,600 Speaker 1: to get into a type of research that I'm not 179 00:12:42,720 --> 00:12:47,319 Speaker 1: used to doing in order to get into that. Um. 180 00:12:47,360 --> 00:12:49,960 Speaker 1: But I did go on another tangent for the word 181 00:12:50,040 --> 00:12:54,240 Speaker 1: rap scallion um to see whether it was from the 182 00:12:54,280 --> 00:12:57,320 Speaker 1: same route. And it's not. Um. That descends from the 183 00:12:57,320 --> 00:13:00,400 Speaker 1: word rascal, which seems to come from the word rash 184 00:13:00,520 --> 00:13:03,559 Speaker 1: as in like quick, which may root from from Latin 185 00:13:03,679 --> 00:13:12,000 Speaker 1: or vulgar Latin verbs for scrape rasis or rassakar a um. Anyway, 186 00:13:12,040 --> 00:13:18,760 Speaker 1: we're a food show report hypothetically. Yeah, I had forgotten 187 00:13:18,760 --> 00:13:23,600 Speaker 1: about rapscallion That's that's fun too, oh is uh oh oh. 188 00:13:23,640 --> 00:13:25,200 Speaker 1: And another thing that I found out while I was 189 00:13:25,240 --> 00:13:29,960 Speaker 1: researching this is that there was a a feminine version 190 00:13:30,080 --> 00:13:33,960 Speaker 1: of rapscallion um, which originally had a very male connotation, 191 00:13:34,160 --> 00:13:40,520 Speaker 1: um rampallian um, which came from an old usage of 192 00:13:41,080 --> 00:13:43,640 Speaker 1: the word ramp to mean like a like a scandalous 193 00:13:43,720 --> 00:13:51,240 Speaker 1: lady or ill behaved woman. Oh dear, I know right, 194 00:13:51,880 --> 00:13:59,240 Speaker 1: Also a different route from the onion type ramps. Oh wow, 195 00:13:59,320 --> 00:14:02,680 Speaker 1: so much fusion when it comes to names in this one. 196 00:14:02,960 --> 00:14:05,200 Speaker 1: I'm pretty sure I would have to I didn't actually 197 00:14:05,200 --> 00:14:06,680 Speaker 1: look into it. We'll have to do a whole episode 198 00:14:06,720 --> 00:14:12,200 Speaker 1: on ramps at some point as well. But okay, coming back, 199 00:14:12,280 --> 00:14:17,120 Speaker 1: coming back to scallions. Yes, um. They are used in 200 00:14:17,200 --> 00:14:20,320 Speaker 1: all kinds of things as a topping, frequently paired with 201 00:14:20,360 --> 00:14:24,000 Speaker 1: potatoes and stir fries and savory pancakes, grilled a roasted 202 00:14:24,040 --> 00:14:27,400 Speaker 1: hole in champ, which is an Irish potato dish. Here 203 00:14:27,400 --> 00:14:29,840 Speaker 1: in the South, they are sometimes obviously cooked in cream. 204 00:14:30,320 --> 00:14:37,280 Speaker 1: Um and as a part of a Catalan feast called calcatata. Okay, 205 00:14:37,320 --> 00:14:40,200 Speaker 1: I am in love with this. I'm in love with this. 206 00:14:40,560 --> 00:14:44,440 Speaker 1: So this is grilled green onions dipped in romanescuo sauce, 207 00:14:44,720 --> 00:14:49,320 Speaker 1: supplemented by lots and lots of wine, most likely red 208 00:14:49,320 --> 00:14:52,080 Speaker 1: wine drunk from a poltroon, which is sort of a 209 00:14:52,120 --> 00:14:56,040 Speaker 1: teapot for wine where people drink as a stamp, pass 210 00:14:56,080 --> 00:14:59,280 Speaker 1: it from person to person. Okay, some some accounts I read, 211 00:14:59,320 --> 00:15:02,960 Speaker 1: you can tell how seasoned someone is by how far 212 00:15:03,000 --> 00:15:08,320 Speaker 1: away they hold it to drink the wine, which I love. 213 00:15:09,120 --> 00:15:13,160 Speaker 1: And if you're worried about how messy this sounds, bibbs. 214 00:15:13,680 --> 00:15:18,040 Speaker 1: Bibbs are a part of it. People wear bibbs, please 215 00:15:19,040 --> 00:15:25,200 Speaker 1: please please um. And if you're still a little confused, 216 00:15:25,360 --> 00:15:29,080 Speaker 1: cow sucks are a variety of scallion that are grown 217 00:15:29,600 --> 00:15:32,520 Speaker 1: covered by dirt to keep the white parts nice and tender, 218 00:15:32,960 --> 00:15:37,120 Speaker 1: just like white asparagus. This yeah, yeah, yeah, and we'll 219 00:15:37,160 --> 00:15:39,800 Speaker 1: go into the history very briefly of why um in 220 00:15:39,880 --> 00:15:43,840 Speaker 1: history section at this festival, freshly grilled cow sucks are 221 00:15:43,840 --> 00:15:46,800 Speaker 1: wrapped in newspaper and from some things I read a 222 00:15:46,840 --> 00:15:51,760 Speaker 1: single portion is twenty cow sucks. Well, oh, I wonder 223 00:15:51,840 --> 00:15:54,520 Speaker 1: I wonder exactly how thick they are, because they're they're 224 00:15:54,520 --> 00:15:58,440 Speaker 1: certainly dishes where you like grill or or roast these 225 00:15:58,480 --> 00:16:03,160 Speaker 1: things whole, right, But um, but huh that's delicious. I know. 226 00:16:04,600 --> 00:16:06,920 Speaker 1: We'll have to add it to our food field trip list, 227 00:16:06,960 --> 00:16:13,400 Speaker 1: which is growing atrociously long. It is. Yeah. Also, apparently 228 00:16:13,400 --> 00:16:15,920 Speaker 1: I read that you can pickle them and it's good. 229 00:16:16,800 --> 00:16:19,560 Speaker 1: Oh sure, yeah, well I mean I did. Yes, you 230 00:16:19,560 --> 00:16:23,240 Speaker 1: can pickle anything and it'll be pretty good. But um, 231 00:16:23,280 --> 00:16:28,720 Speaker 1: but now pickled onions are delicious, absolutely all right, new project, 232 00:16:28,800 --> 00:16:33,640 Speaker 1: new project, also as a garnish. I read something else again, 233 00:16:33,720 --> 00:16:37,440 Speaker 1: please right in. If you've done this, people make this 234 00:16:37,560 --> 00:16:42,720 Speaker 1: sort of scallion brush by you cut vertical thinly sliced 235 00:16:42,880 --> 00:16:46,200 Speaker 1: vertical cuts along the white and green ends are alternatively 236 00:16:46,320 --> 00:16:49,200 Speaker 1: just one side and then you leave a part in 237 00:16:49,240 --> 00:16:52,520 Speaker 1: the center that's uncut, and then you place that in 238 00:16:52,600 --> 00:16:54,960 Speaker 1: cold water and refrigerate it for at least an hour 239 00:16:55,040 --> 00:16:59,040 Speaker 1: and up to overnight, and then these cuts will curl 240 00:16:59,280 --> 00:17:05,280 Speaker 1: and form really ends like a brush. Yeah. Chilling cut 241 00:17:05,320 --> 00:17:09,439 Speaker 1: scallions in cold water is altogether a great way to 242 00:17:09,440 --> 00:17:12,240 Speaker 1: to firm them up because they'll soak in some of 243 00:17:12,280 --> 00:17:15,360 Speaker 1: that water. That's like plumping their cell walls and making 244 00:17:15,400 --> 00:17:18,920 Speaker 1: it more crisp. Um. And that process will also take 245 00:17:18,960 --> 00:17:21,639 Speaker 1: some of the sharp edge off and and and make 246 00:17:21,720 --> 00:17:24,760 Speaker 1: them a little bit curly as they plump. Yeah. Um. 247 00:17:24,760 --> 00:17:27,800 Speaker 1: And that brush technique is used specifically in Chinese and 248 00:17:27,840 --> 00:17:30,480 Speaker 1: related cuisines as a as a pretty way to serve 249 00:17:30,520 --> 00:17:33,280 Speaker 1: sauces um like a like a dish of sauce might 250 00:17:33,320 --> 00:17:36,000 Speaker 1: be served with a scallion brush so that the every 251 00:17:36,000 --> 00:17:39,240 Speaker 1: diner can can use that brush to apply the sauce 252 00:17:39,359 --> 00:17:41,439 Speaker 1: to their food. Um. This is seen often in like 253 00:17:41,480 --> 00:17:46,800 Speaker 1: peeking duck and other dishes like that. Oh oh, I 254 00:17:46,880 --> 00:17:52,280 Speaker 1: love it all right? What about the nutrition? Scallions are 255 00:17:52,600 --> 00:17:55,879 Speaker 1: super low in fats and calories overall. They're there, you know, 256 00:17:55,920 --> 00:17:58,800 Speaker 1: mostly water and dietary fiber. Um with a smattering of 257 00:17:58,880 --> 00:18:02,119 Speaker 1: vitamins and minerals especial vitamin K. So they are a 258 00:18:02,160 --> 00:18:05,199 Speaker 1: really great way to add flavor and vitamins to dishes 259 00:18:05,240 --> 00:18:07,920 Speaker 1: without adding a whole bunch of extra calories. Um. You're 260 00:18:07,960 --> 00:18:12,400 Speaker 1: you're usually not eating enough scallions to like really get 261 00:18:12,400 --> 00:18:15,160 Speaker 1: a serious nutritive value. Um, but if you do, they 262 00:18:15,240 --> 00:18:17,800 Speaker 1: do also have a decent little punch protein to them, um, 263 00:18:17,840 --> 00:18:20,800 Speaker 1: as many leafy greens will, so they will help fill 264 00:18:20,840 --> 00:18:22,399 Speaker 1: you up. But um, but you know, pair them with 265 00:18:22,440 --> 00:18:26,240 Speaker 1: fats and proteins to help keep you going. Yeah. I've 266 00:18:26,240 --> 00:18:28,000 Speaker 1: been using them a lot ever since we did our 267 00:18:28,040 --> 00:18:33,359 Speaker 1: eggplant episode. I'm on a real eggplant kick. Um yeah, yeah, 268 00:18:33,400 --> 00:18:36,600 Speaker 1: and I've been using them a top eggplant dishes a 269 00:18:36,640 --> 00:18:41,760 Speaker 1: lot lately. Oh yeah, so good, good times, great times. 270 00:18:42,359 --> 00:18:45,320 Speaker 1: When it comes to numbers, it is hard to separate 271 00:18:45,359 --> 00:18:49,199 Speaker 1: scallion slash green onion production slash whenever you particularly call them, 272 00:18:49,280 --> 00:18:53,919 Speaker 1: and onion at large production. But China is the largest 273 00:18:53,920 --> 00:18:56,840 Speaker 1: producer of onions, so it stands to reason they're the 274 00:18:56,880 --> 00:19:00,160 Speaker 1: largest producer of green onions too in the United as 275 00:19:00,200 --> 00:19:04,159 Speaker 1: the top producer of green onions is California. One report 276 00:19:04,160 --> 00:19:08,160 Speaker 1: claimed that fresh green onions are the fastest growing segment 277 00:19:08,520 --> 00:19:12,040 Speaker 1: in the onion market. I've seen that. I've seen that too. Um. 278 00:19:12,440 --> 00:19:15,520 Speaker 1: South Carolina is also a major grower here in the US, 279 00:19:15,640 --> 00:19:17,600 Speaker 1: though there a lot of the scallions that we do 280 00:19:17,640 --> 00:19:20,200 Speaker 1: eat in the States come from Mexico, which has had 281 00:19:20,200 --> 00:19:22,200 Speaker 1: a kind of rough time of summer weather the past 282 00:19:22,240 --> 00:19:24,480 Speaker 1: few years. So so their crops have been declining just 283 00:19:24,520 --> 00:19:29,399 Speaker 1: a little bit because climate change is terrible. Yeah. Yeah. 284 00:19:29,440 --> 00:19:33,440 Speaker 1: Over at Serious Eats, Ja Kengi Lopez alts Semi jokingly 285 00:19:33,600 --> 00:19:38,840 Speaker 1: suggested that scallion pancakes are the most consumed laminated pastry 286 00:19:38,880 --> 00:19:42,320 Speaker 1: in the world, passing the croissants, and it was a 287 00:19:42,400 --> 00:19:45,439 Speaker 1: very delightful article about how to make them, very in 288 00:19:45,480 --> 00:19:48,720 Speaker 1: depth as usual, So go check that out if you're interested. 289 00:19:49,240 --> 00:19:53,480 Speaker 1: I'll always always check out Serious Seats and specifically his articles. 290 00:19:53,560 --> 00:19:58,040 Speaker 1: But but yeah, so we we do, despite all of 291 00:19:58,080 --> 00:20:02,000 Speaker 1: this confusion, have some history for you. Um. But first 292 00:20:02,160 --> 00:20:04,320 Speaker 1: we've got a quick break for a word from our sponsor, 293 00:20:13,520 --> 00:20:16,919 Speaker 1: and we're back. Thank you, sponsor, Yes, thank you, And 294 00:20:17,000 --> 00:20:21,040 Speaker 1: we're back with a brief onion history refresher, which is 295 00:20:21,160 --> 00:20:26,480 Speaker 1: essentially the history of green spring salad, Welsh onions gallions 296 00:20:26,560 --> 00:20:31,240 Speaker 1: whatever whatever you call them. Um ben written records are 297 00:20:31,440 --> 00:20:36,639 Speaker 1: very scarce around them specifically, so just a little a 298 00:20:36,640 --> 00:20:41,639 Speaker 1: little refresher um and some bonus leak facts. Oh yeah, yeah. 299 00:20:41,840 --> 00:20:44,240 Speaker 1: Onions have been around for a long, long, long, a 300 00:20:44,280 --> 00:20:47,879 Speaker 1: long time. They were probably eaten wild as a staple 301 00:20:47,960 --> 00:20:53,240 Speaker 1: in prehistoric diet of humans. Most historians think that onions 302 00:20:53,240 --> 00:20:56,400 Speaker 1: originated in Asia or perhaps what is modern day Pakistan 303 00:20:56,520 --> 00:21:00,359 Speaker 1: or Iran, since wild onions grew all over or they 304 00:21:00,359 --> 00:21:04,520 Speaker 1: were probably domesticated around the world simultaneously in a bunch 305 00:21:04,520 --> 00:21:08,000 Speaker 1: of different places around the same time. They most likely 306 00:21:08,320 --> 00:21:11,800 Speaker 1: were one of the first domesticated crops, and they were 307 00:21:11,800 --> 00:21:15,680 Speaker 1: a hugely important crop as food, as art, as medicine, 308 00:21:15,720 --> 00:21:21,400 Speaker 1: spiritually and in mummification, all kinds of things. Green onions 309 00:21:21,720 --> 00:21:25,160 Speaker 1: and leaks go back at least five thousand years, most 310 00:21:25,200 --> 00:21:28,000 Speaker 1: likely originally hailing from the Mediterranean or Asia. But all 311 00:21:28,000 --> 00:21:30,000 Speaker 1: that stuff we said about onions you could kind of 312 00:21:30,000 --> 00:21:33,560 Speaker 1: put in there too. The word for leak comes from 313 00:21:33,600 --> 00:21:36,760 Speaker 1: the Old English word for lace. Leaks were cultivated in 314 00:21:36,840 --> 00:21:39,960 Speaker 1: ancient Egypt, and they were possibly used there as currency, 315 00:21:40,119 --> 00:21:43,879 Speaker 1: and some Egyptian tombs were adorned with images of leaks. 316 00:21:44,520 --> 00:21:47,880 Speaker 1: Stories tell that infer Nera loved leaks, believing that they 317 00:21:47,880 --> 00:21:52,439 Speaker 1: could improve his singing voice. Um Allegedly, he liked them 318 00:21:52,520 --> 00:22:00,720 Speaker 1: enough that people called him leak eater A good bad 319 00:22:01,320 --> 00:22:04,480 Speaker 1: I don't know. I guess it depends on the natural Yeah, 320 00:22:05,240 --> 00:22:09,199 Speaker 1: oh sure, Yeah, that's true, that leak eater. Yeah, I 321 00:22:09,200 --> 00:22:15,480 Speaker 1: mean the breath, the breath could be bad. Committedly yes. Meanwhile, 322 00:22:15,560 --> 00:22:19,320 Speaker 1: A Piceus wrote of rsp of fried green onions, salt, pork, vinegar, 323 00:22:19,359 --> 00:22:24,480 Speaker 1: and honey, which sounds delicious. Theo frostis mentioned the green onion, 324 00:22:24,560 --> 00:22:27,440 Speaker 1: and some attribute the name scallion to him. In ancient 325 00:22:27,480 --> 00:22:31,560 Speaker 1: Greek um he also wrote that the best leaks came 326 00:22:31,600 --> 00:22:33,919 Speaker 1: from Egypt and that they were delicious enough to be 327 00:22:34,000 --> 00:22:39,040 Speaker 1: eaten on their own. Scallions were mentioned in the Bible, 328 00:22:39,160 --> 00:22:41,680 Speaker 1: and for some are still a part of Passover as 329 00:22:41,840 --> 00:22:45,560 Speaker 1: whipping scallions. They were used. Addicitionally, all these things we're 330 00:22:45,560 --> 00:22:48,480 Speaker 1: talking about were used medicinally, leaks, scallions, green onions, spring 331 00:22:48,520 --> 00:22:53,240 Speaker 1: onions for all kinds of things, including particularly during the 332 00:22:53,240 --> 00:22:58,840 Speaker 1: Middle Ages, an afro Dzy. They had a really fun 333 00:22:58,960 --> 00:23:01,679 Speaker 1: name for him, specific believe, but I can't remember. I 334 00:23:01,680 --> 00:23:05,359 Speaker 1: mean it was just like a more romantic term for affrodusia. 335 00:23:07,080 --> 00:23:12,679 Speaker 1: Oh you're not fooling us um champ, which is that 336 00:23:12,720 --> 00:23:16,560 Speaker 1: Irish dish we mentioned earlier. Um, traditionally consisting of a 337 00:23:16,600 --> 00:23:19,960 Speaker 1: creamy mashed potatoes, gallons milk and or cream and butter, 338 00:23:20,440 --> 00:23:24,560 Speaker 1: became popular in Ireland during times of hardship, famine and unrest. 339 00:23:24,880 --> 00:23:28,520 Speaker 1: Potatoes were an Irish staple by the eighteen hundreds. Again, 340 00:23:28,600 --> 00:23:31,960 Speaker 1: the dates around this were very, very murky. But I've 341 00:23:31,960 --> 00:23:34,159 Speaker 1: never had this and it sounds delicious. I'm super into it. 342 00:23:35,240 --> 00:23:39,320 Speaker 1: The leak is one of the national emblems of Wales 343 00:23:40,520 --> 00:23:44,200 Speaker 1: to celebrate the six forty CE victory over the Saxons 344 00:23:44,240 --> 00:23:48,359 Speaker 1: by king called Wallader. Welshmen sometimes wear the stem of 345 00:23:48,400 --> 00:23:51,440 Speaker 1: a leak through their button holes on St. David's Day, 346 00:23:52,119 --> 00:23:55,200 Speaker 1: and the legend goes this is because soldiers wore leaks 347 00:23:55,240 --> 00:24:01,439 Speaker 1: around their hats to differentiate themselves in this battle. Okay, yeah, 348 00:24:01,840 --> 00:24:05,720 Speaker 1: in leagues were featured on the one pound coin and 349 00:24:05,840 --> 00:24:13,800 Speaker 1: Whales again please right in. Yes, absolutely, Oh my gosh. 350 00:24:13,880 --> 00:24:16,000 Speaker 1: When it comes to the history of the scallion pancake, 351 00:24:16,560 --> 00:24:20,320 Speaker 1: the data is also debated, but it's generally agreed that 352 00:24:20,359 --> 00:24:23,560 Speaker 1: they are very old. Um. There are a lot of 353 00:24:23,640 --> 00:24:26,720 Speaker 1: legends about the origins, as with most things we talked about. 354 00:24:27,240 --> 00:24:29,520 Speaker 1: Most of these legends put the sky and pancake coming 355 00:24:29,560 --> 00:24:32,879 Speaker 1: out of Shanghai, which has some credence since it is 356 00:24:32,880 --> 00:24:35,760 Speaker 1: a large city with a diverse population, including a decent 357 00:24:35,800 --> 00:24:38,440 Speaker 1: amount of folks from India at one time, and some 358 00:24:38,480 --> 00:24:41,359 Speaker 1: have pointed out the resemblance of the scallion pancake to 359 00:24:41,520 --> 00:24:46,160 Speaker 1: the paratha are non Indian flatbreads like that. Marco Polo 360 00:24:46,440 --> 00:24:51,560 Speaker 1: allegedly allegedly was a huge fan of scallion pancakes, so 361 00:24:51,640 --> 00:24:54,840 Speaker 1: much so that he tried to recreate them upon returning 362 00:24:54,840 --> 00:24:59,040 Speaker 1: home to Italy, and perhaps this was the precursor to 363 00:24:59,119 --> 00:25:01,439 Speaker 1: the whole we think pizza comes from Italy but it 364 00:25:01,480 --> 00:25:05,880 Speaker 1: actually comes from China story. Yeah, yeah, you can see 365 00:25:05,880 --> 00:25:09,560 Speaker 1: our pizza episode from more on that one. Um. More likely, 366 00:25:09,600 --> 00:25:14,639 Speaker 1: it's a fun but not true story, but hey, mysteries history. 367 00:25:17,640 --> 00:25:20,960 Speaker 1: According to John Young Phillips, host of the podcast Let's 368 00:25:21,000 --> 00:25:25,560 Speaker 1: find Out and Edmonton's historian Laureate, the scallion pancake was 369 00:25:25,600 --> 00:25:28,720 Speaker 1: popularized in Edmonton, Canada in the nineteen eighties, which is 370 00:25:28,760 --> 00:25:30,080 Speaker 1: not a thing I knew we were going to come 371 00:25:30,119 --> 00:25:35,560 Speaker 1: across in this research, but apparently it's really popular there 372 00:25:36,280 --> 00:25:39,359 Speaker 1: and sort of an anomaly when compared to the rest 373 00:25:39,400 --> 00:25:44,800 Speaker 1: of Canada. When investigating why Phillips kept encountering the name, 374 00:25:45,040 --> 00:25:48,760 Speaker 1: Sue to Toe had moved to Canada from Shanghai and 375 00:25:48,760 --> 00:25:51,360 Speaker 1: he opened his first restaurant in nineteen eight and later 376 00:25:51,400 --> 00:25:56,200 Speaker 1: a second one, Happy Garden and Mongolian Food Experience. They 377 00:25:56,200 --> 00:25:59,760 Speaker 1: were the few, if not only, restaurants to offer scallion 378 00:26:00,080 --> 00:26:04,440 Speaker 1: end cakes, and these pancakes were an immediate hit. Chinese 379 00:26:04,520 --> 00:26:08,119 Speaker 1: and Taiwanese workers and students in Edmonton found them comforting 380 00:26:08,320 --> 00:26:13,600 Speaker 1: and nostalgic, and word spread, especially once gallion pancakes appeared 381 00:26:13,600 --> 00:26:17,720 Speaker 1: at food festivals like Taste of Edmonton, solidifying the food's 382 00:26:17,760 --> 00:26:21,719 Speaker 1: status as a staple in Edmonton. And when you think 383 00:26:21,760 --> 00:26:25,440 Speaker 1: about it, um, they totally lend themselves to food festivals. 384 00:26:25,840 --> 00:26:30,760 Speaker 1: They're they're convenient, they're easily transportable, they're not super messy, 385 00:26:30,880 --> 00:26:35,560 Speaker 1: they smell delicious, they taste delicious. Um. They were so popular. 386 00:26:35,640 --> 00:26:38,200 Speaker 1: To I was able to sell his product at other 387 00:26:38,440 --> 00:26:41,880 Speaker 1: restaurants um and he actually posted a video about it 388 00:26:41,960 --> 00:26:46,840 Speaker 1: because some people were curious. Sy restaurants just didn't start 389 00:26:46,920 --> 00:26:50,919 Speaker 1: making them, and he was saying that the work involved 390 00:26:51,760 --> 00:26:54,400 Speaker 1: in the way of deep frying that he did it 391 00:26:54,440 --> 00:27:00,520 Speaker 1: was not worth it. Sure, which is some who's deep 392 00:27:00,560 --> 00:27:07,400 Speaker 1: fried stuff? I see, I understand. Um. I love scalion pancakes. 393 00:27:07,400 --> 00:27:10,760 Speaker 1: I used to eat those several times a week when 394 00:27:10,840 --> 00:27:15,560 Speaker 1: I was when I was in China. It is. It 395 00:27:15,680 --> 00:27:18,199 Speaker 1: is definitely a thing that I that I cheat on 396 00:27:18,280 --> 00:27:21,720 Speaker 1: my probably should not have onions rule with when I 397 00:27:21,800 --> 00:27:25,680 Speaker 1: run across them in in various restaurants. M hm. Yes, 398 00:27:26,760 --> 00:27:31,520 Speaker 1: and those cow sts we mentioned earlier, Okay, they are 399 00:27:31,560 --> 00:27:34,399 Speaker 1: also shrouded in legend, as is pretty much everything in 400 00:27:34,440 --> 00:27:37,479 Speaker 1: this episode, but most people date them to the beginning 401 00:27:37,480 --> 00:27:40,159 Speaker 1: of the twentieth century or maybe the end of the 402 00:27:40,200 --> 00:27:44,080 Speaker 1: nineteenth century. So the story goes that a local farmer, 403 00:27:44,359 --> 00:27:48,960 Speaker 1: wanting to preserve those white parts of scallions of kalsas, 404 00:27:49,000 --> 00:27:52,560 Speaker 1: did this purposefully using a technique called kal star, which 405 00:27:52,680 --> 00:27:55,359 Speaker 1: means both to cover the trunk of a plant with 406 00:27:55,440 --> 00:27:58,720 Speaker 1: soil and to put one shoes on, which I'm really 407 00:27:58,760 --> 00:28:05,120 Speaker 1: delighted by. M Other stories suggest impoverished farmers replanted their 408 00:28:05,200 --> 00:28:07,640 Speaker 1: onions and hopes of a second harvest, and this would 409 00:28:07,720 --> 00:28:11,000 Speaker 1: lead to an abundance that, of course, of course called 410 00:28:11,000 --> 00:28:15,080 Speaker 1: for a feast. Of course, obviously the EU granted the 411 00:28:15,080 --> 00:28:21,919 Speaker 1: calcap from vice protected geographical indications. So that's great. I know, 412 00:28:22,920 --> 00:28:28,760 Speaker 1: I know. Also, I'm not gonna talk about this medical 413 00:28:28,800 --> 00:28:30,560 Speaker 1: report I found, but I'll tell you I found a 414 00:28:30,600 --> 00:28:33,760 Speaker 1: medical report about the spring onion. Don't worry. You don't 415 00:28:33,800 --> 00:28:37,000 Speaker 1: have to worry about it. You're fine. But oh yeah, yeah, 416 00:28:37,000 --> 00:28:40,840 Speaker 1: it was a very disturbing food research. I will say 417 00:28:40,880 --> 00:28:45,000 Speaker 1: that you should only use food items as food items, 418 00:28:45,000 --> 00:28:48,840 Speaker 1: do not apply them to other parts of your body. Um. 419 00:28:48,920 --> 00:28:52,600 Speaker 1: And and here at this point I have to take 420 00:28:52,680 --> 00:28:57,880 Speaker 1: us on um a deep tangent um. But I guess 421 00:28:57,920 --> 00:28:59,920 Speaker 1: a lot of this episode has just been deep tangent 422 00:29:00,080 --> 00:29:05,040 Speaker 1: so that's okay. Um. So, with the first Pokemon game 423 00:29:05,400 --> 00:29:09,840 Speaker 1: released in Japan, players could obtain a Pokemon called Kama 424 00:29:09,880 --> 00:29:13,480 Speaker 1: negi um and this is a duck carrying like a 425 00:29:13,560 --> 00:29:16,920 Speaker 1: scallion or a leak um coma being a word for 426 00:29:17,000 --> 00:29:20,480 Speaker 1: duck and neggie being a word for um for those 427 00:29:20,520 --> 00:29:24,480 Speaker 1: a fisty losome scallions, which is sometimes translated into English 428 00:29:24,520 --> 00:29:27,320 Speaker 1: as leak um because some varieties in Japan have been 429 00:29:27,320 --> 00:29:30,080 Speaker 1: developed to be to be bigger um, resembling and being 430 00:29:30,200 --> 00:29:36,240 Speaker 1: used more like leaks than like scallions. And apparently this 431 00:29:36,240 --> 00:29:39,840 Speaker 1: this poke dude comes from a Japanese proverb um that 432 00:29:39,960 --> 00:29:46,040 Speaker 1: goes uh cama um, which means like literally a duck 433 00:29:46,120 --> 00:29:51,040 Speaker 1: comes along carrying a leak on its back, which apparently 434 00:29:51,200 --> 00:29:55,400 Speaker 1: intimates like unexpected good luck, like a like a duck 435 00:29:55,680 --> 00:29:59,480 Speaker 1: just walks up to you. Cool, that's delicious, um, but 436 00:29:59,560 --> 00:30:02,240 Speaker 1: it's k srying the thing that it's extra delicious with 437 00:30:02,360 --> 00:30:07,520 Speaker 1: on its back. Uh yeah, so unexpected good luck like 438 00:30:07,560 --> 00:30:13,160 Speaker 1: heck yeah um. The idiom is apparently um sometimes shorted 439 00:30:13,440 --> 00:30:17,880 Speaker 1: to come on eggie in everyday usage. So so if 440 00:30:17,920 --> 00:30:23,719 Speaker 1: anyone who's ever played or watched or read Pokemon was 441 00:30:23,760 --> 00:30:27,800 Speaker 1: ever wondering where that duck carrying a green onion came from, 442 00:30:27,840 --> 00:30:31,200 Speaker 1: here you go, there you go. Um, it's called far 443 00:30:31,240 --> 00:30:36,240 Speaker 1: fetched and in American versions of the property. So I 444 00:30:36,320 --> 00:30:41,959 Speaker 1: have to say, Lauren kind of hinted at, uh, there 445 00:30:42,000 --> 00:30:44,960 Speaker 1: would be a Pokemon tangent in this episode, and I've 446 00:30:45,000 --> 00:30:51,360 Speaker 1: been wondering and wondering what it could be, and it delivered. Also, 447 00:30:51,440 --> 00:30:54,920 Speaker 1: I'm apparently I'm extremely innocent because I was like, oh, 448 00:30:55,000 --> 00:30:59,800 Speaker 1: the good luck is now you have leaks. I know. No, 449 00:31:00,080 --> 00:31:07,480 Speaker 1: consider you're also going to eat the duck. I see now, 450 00:31:07,840 --> 00:31:11,600 Speaker 1: I see it. So it's a whole package. Yeah, there's um. 451 00:31:12,080 --> 00:31:17,080 Speaker 1: Apparently a popular duck soup in Japan is made with leaks. 452 00:31:17,160 --> 00:31:23,440 Speaker 1: So I now I know again so much I have 453 00:31:23,560 --> 00:31:27,440 Speaker 1: learned on this journey, and I'm a big fan of 454 00:31:27,440 --> 00:31:31,000 Speaker 1: Pokemon fats facts. I anger should put them in every 455 00:31:31,000 --> 00:31:33,920 Speaker 1: episode anywhere we can, you know, any any time I 456 00:31:33,960 --> 00:31:36,640 Speaker 1: get a chance to, I'll help you out. We'll have 457 00:31:36,760 --> 00:31:41,760 Speaker 1: we'll have our our Pokemon tangent. Yes, thank you, Lauren. 458 00:31:41,960 --> 00:31:45,920 Speaker 1: I knew I could count on you. Huh. I guess 459 00:31:45,960 --> 00:31:48,959 Speaker 1: that's about what we have to say on scallions and 460 00:31:49,040 --> 00:31:53,840 Speaker 1: green onions and some other things. Uh it is we 461 00:31:53,840 --> 00:31:56,080 Speaker 1: we do have some listener mail for you, but first 462 00:31:56,120 --> 00:31:57,760 Speaker 1: we've got one more quick break for a word from 463 00:31:57,760 --> 00:32:10,600 Speaker 1: our sponsor. And we're back. Thank you sponsored, Yes, thank you, 464 00:32:11,400 --> 00:32:23,640 Speaker 1: and we're back with me. Oh, I don't know a 465 00:32:23,680 --> 00:32:26,240 Speaker 1: lot about Pokemon. I wish I did. I wish I 466 00:32:26,320 --> 00:32:30,440 Speaker 1: knew what kind of sound I should have made. Oh. Oh, 467 00:32:30,720 --> 00:32:34,440 Speaker 1: the the only I the only Pokemon property I have 468 00:32:34,480 --> 00:32:37,880 Speaker 1: experience with his Pokemon go um and uh, and I 469 00:32:37,920 --> 00:32:40,240 Speaker 1: have the sound turned off on it because I don't 470 00:32:40,320 --> 00:32:44,920 Speaker 1: like my electronics to really make noise. Um. So, so 471 00:32:44,960 --> 00:32:49,520 Speaker 1: I couldn't tell you. I feel like super producer Andrew 472 00:32:49,600 --> 00:32:52,360 Speaker 1: could have could have helped us with that one. Yeah, 473 00:32:52,600 --> 00:32:56,160 Speaker 1: but I just know I know Pikachu in YouTube. I 474 00:32:56,200 --> 00:32:58,280 Speaker 1: have a very vivid memory of trying to bond with 475 00:32:58,360 --> 00:33:01,640 Speaker 1: my little brother. It's taking him to see the Pokemon movie. 476 00:33:03,040 --> 00:33:07,920 Speaker 1: He was like a very never cried Okay, he cried 477 00:33:08,200 --> 00:33:11,600 Speaker 1: his eyes out. Oh hi, little brother, if you're listen, 478 00:33:11,640 --> 00:33:15,080 Speaker 1: you're not when you two died, and I did not 479 00:33:15,160 --> 00:33:19,200 Speaker 1: know what to do done. I was trying to have 480 00:33:19,240 --> 00:33:27,120 Speaker 1: a fun time together. Oh well, huh. I wonder if 481 00:33:27,160 --> 00:33:29,840 Speaker 1: that's like, if that's like um, because my my generation, 482 00:33:30,120 --> 00:33:33,480 Speaker 1: a lot of a lot of my dude friends say 483 00:33:33,520 --> 00:33:38,560 Speaker 1: that the first movie that they cried at was Transformers 484 00:33:38,720 --> 00:33:41,680 Speaker 1: the movie. So I wonder if Pokemon is like that 485 00:33:41,800 --> 00:33:46,960 Speaker 1: for for younger generation. Yeah, uh hmm, I'll have to 486 00:33:47,280 --> 00:33:50,240 Speaker 1: I very much doubt he would ever even admit that 487 00:33:50,280 --> 00:33:54,240 Speaker 1: happened to me, but maybe I'll try to get to 488 00:33:54,280 --> 00:33:59,520 Speaker 1: the bottom of it. Jane wrote, I've been a listener 489 00:33:59,560 --> 00:34:01,959 Speaker 1: since the early days of the form of food stuff. 490 00:34:01,960 --> 00:34:05,240 Speaker 1: Thank you both for great food related entertainment, always thoughtful 491 00:34:05,280 --> 00:34:09,120 Speaker 1: research and reporting, and that immagable awkward charm to borrow 492 00:34:09,239 --> 00:34:14,480 Speaker 1: Lawrence Races. Thank you anytime. Yes, I am a recent 493 00:34:14,520 --> 00:34:17,839 Speaker 1: and exceedingly glad ex lawyer turned writer. Your podcast got 494 00:34:17,880 --> 00:34:20,399 Speaker 1: me through literally years of suffering in corporate law before 495 00:34:20,440 --> 00:34:23,359 Speaker 1: I finally chucked in the proverbial golden handcuffs and did 496 00:34:23,360 --> 00:34:27,920 Speaker 1: what I've always wanted to. These days, your stories form 497 00:34:28,120 --> 00:34:32,440 Speaker 1: delightful accompaniments to a variety of home cooking adventures in Quarantine. 498 00:34:32,840 --> 00:34:34,880 Speaker 1: I love how the show both deepens my relationship with 499 00:34:34,920 --> 00:34:37,000 Speaker 1: foods I already know and love and encourages me to 500 00:34:37,040 --> 00:34:40,239 Speaker 1: try new things. The Salisbury Stake episode, in particular, sent 501 00:34:40,280 --> 00:34:43,759 Speaker 1: me on a multi week, multi recipe quest to reproduce 502 00:34:43,800 --> 00:34:47,240 Speaker 1: the perfect version of my favorite college dining hall food 503 00:34:47,360 --> 00:34:51,600 Speaker 1: that I hadn't thought about for almost a decade. My 504 00:34:51,680 --> 00:34:54,839 Speaker 1: husband and I would have made Dr Salisbury proud that month. 505 00:34:55,760 --> 00:35:00,160 Speaker 1: As a fellow Francophile and lover of interesting etymologies, I 506 00:35:00,280 --> 00:35:02,080 Speaker 1: had to hop on it when Any asked for a 507 00:35:02,120 --> 00:35:04,680 Speaker 1: listener input about the mysterious origins of the name rock 508 00:35:04,760 --> 00:35:07,439 Speaker 1: for If you haven't already I thought you guys would 509 00:35:07,480 --> 00:35:11,080 Speaker 1: be interested to hear that the fascinating, sadly fading Occitan 510 00:35:11,239 --> 00:35:14,719 Speaker 1: language may be involved. The rock For area is very 511 00:35:14,719 --> 00:35:18,479 Speaker 1: close to the medieval castle town of Rockmar, for which 512 00:35:18,520 --> 00:35:23,520 Speaker 1: imminent twentie century French entomologist Ernest Negra suggests an Oxyton 513 00:35:23,719 --> 00:35:28,600 Speaker 1: word as the likeliest origin, rock from oxyton rocca or rock. 514 00:35:28,800 --> 00:35:32,480 Speaker 1: So rock Mar means black rock and, as any pointed out, 515 00:35:32,760 --> 00:35:36,719 Speaker 1: for indeed means strong. And this holds true whether in 516 00:35:36,800 --> 00:35:40,839 Speaker 1: modern French old Octon or a Latin from which both 517 00:35:40,960 --> 00:35:46,080 Speaker 1: the former to derive. So it's likely that nearby Rockfort 518 00:35:46,239 --> 00:35:51,239 Speaker 1: comes from an Octon place name for strong rock, given 519 00:35:51,239 --> 00:35:54,520 Speaker 1: the limestone dominated regional landscapes you describe. But this would 520 00:35:54,520 --> 00:35:57,000 Speaker 1: make a lot of sense. Alas, I do not actually 521 00:35:57,040 --> 00:35:59,919 Speaker 1: have access to Negra's book, so I can't actually check 522 00:36:00,239 --> 00:36:03,120 Speaker 1: if he has a distinct entry for rock For, but 523 00:36:03,600 --> 00:36:07,160 Speaker 1: the shared Ocit origin does seem a very likely theory 524 00:36:07,160 --> 00:36:11,040 Speaker 1: to me, especially as both Rockford and rock mar Our 525 00:36:11,160 --> 00:36:15,080 Speaker 1: smack in the middle of what was once France. I 526 00:36:15,120 --> 00:36:19,319 Speaker 1: hope you guys enjoyed this foray into arcane speculative anomology. 527 00:36:19,960 --> 00:36:25,120 Speaker 1: Yes always, yes, Oh my goodness plait please y'all right 528 00:36:25,200 --> 00:36:29,600 Speaker 1: in with with etymology notes um. Also, congratulations on on 529 00:36:29,719 --> 00:36:35,480 Speaker 1: your career switch. Being being a writer is a some 530 00:36:35,480 --> 00:36:42,759 Speaker 1: sometimes frustrating um but overall wonderful field. Yes, yes, congrats 531 00:36:42,800 --> 00:36:45,640 Speaker 1: on that. And yeah, thank you so much for going 532 00:36:45,680 --> 00:36:50,719 Speaker 1: on this adventure and sharing it with us. Yeah uh. 533 00:36:51,080 --> 00:36:54,120 Speaker 1: Rose wrote, So I was listening to your throwback on 534 00:36:54,239 --> 00:36:56,680 Speaker 1: sour dough. It reminded me of when I first listened 535 00:36:56,719 --> 00:36:59,759 Speaker 1: to it when it originally aired back in Little did 536 00:36:59,760 --> 00:37:02,200 Speaker 1: I know that in three years I would be babying 537 00:37:02,360 --> 00:37:06,040 Speaker 1: my own sour dough pet. This quarantine has brought out 538 00:37:06,080 --> 00:37:08,600 Speaker 1: the artisanal baker and so many as well as myself, 539 00:37:08,920 --> 00:37:13,080 Speaker 1: although artisanal not so much. I was first intrigued by 540 00:37:13,080 --> 00:37:15,000 Speaker 1: a video I saw on Facebook on how to start 541 00:37:15,000 --> 00:37:18,000 Speaker 1: your own sour dough starter, and thought I never thought 542 00:37:18,040 --> 00:37:20,280 Speaker 1: of that. All I had on hand was all purpose 543 00:37:20,360 --> 00:37:22,560 Speaker 1: bleached and enriched flour, so I gave it a go. 544 00:37:23,040 --> 00:37:25,319 Speaker 1: I mixed my one to one ratio of flour and 545 00:37:25,320 --> 00:37:27,120 Speaker 1: water and set it on the counter until it was 546 00:37:27,160 --> 00:37:30,480 Speaker 1: time to feed it twenty four hours later. Once it 547 00:37:30,560 --> 00:37:33,280 Speaker 1: came time to feed it, it had a light sour smell, 548 00:37:33,320 --> 00:37:36,399 Speaker 1: but not too strong. Fast forward it to six days 549 00:37:36,480 --> 00:37:39,600 Speaker 1: later and nothing was happening. I thought I had done 550 00:37:39,640 --> 00:37:42,200 Speaker 1: something wrong because there were small bubbles on the surface, 551 00:37:42,200 --> 00:37:44,800 Speaker 1: but it wasn't rising, and the hooch the clear liquid, 552 00:37:45,000 --> 00:37:48,400 Speaker 1: had separated and was sitting on top. I decided to 553 00:37:48,480 --> 00:37:50,640 Speaker 1: dump it and go on a quest to find organic 554 00:37:50,920 --> 00:37:54,239 Speaker 1: unbleached flower. After many articles and videos later told me 555 00:37:54,280 --> 00:37:56,680 Speaker 1: that organic unbleached was the best since most of the 556 00:37:56,760 --> 00:37:58,920 Speaker 1: yeasts naturally living on the wheat weren't killed off in 557 00:37:58,960 --> 00:38:04,160 Speaker 1: the bleaching process. Once I'm miraculously found my organic unbleached flower, 558 00:38:04,200 --> 00:38:06,880 Speaker 1: I tried it again. I measured out my equal parts 559 00:38:06,880 --> 00:38:09,640 Speaker 1: water and flour, mixed and poured into a mason jar, 560 00:38:09,880 --> 00:38:12,319 Speaker 1: and only covered it with the flat lid, not the ring, 561 00:38:12,400 --> 00:38:15,239 Speaker 1: so that it could breathe and expel its gases. I 562 00:38:15,320 --> 00:38:17,440 Speaker 1: kept going, discarding and feeding it the one to one 563 00:38:17,440 --> 00:38:20,080 Speaker 1: to one ratio of starter flour and water, and three 564 00:38:20,120 --> 00:38:23,560 Speaker 1: days later, lo and behold, it rose and had lots 565 00:38:23,560 --> 00:38:28,480 Speaker 1: of bubbles. But alas, my joy and feeling of accomplishment 566 00:38:28,680 --> 00:38:31,000 Speaker 1: was short lived because it went flat and lifeless on 567 00:38:31,120 --> 00:38:34,319 Speaker 1: day four and the layer of which was back. I 568 00:38:34,360 --> 00:38:37,520 Speaker 1: consulted with many experts sour dough bakers in a group 569 00:38:37,560 --> 00:38:39,919 Speaker 1: and I was advised to just leave it be, keep 570 00:38:39,960 --> 00:38:43,279 Speaker 1: feeding and the day will come when it's matured. I 571 00:38:43,360 --> 00:38:47,720 Speaker 1: was patient, and then on day fourteen, after a feeding, 572 00:38:48,040 --> 00:38:54,560 Speaker 1: it was rising. It was hallo lor so. Now I 573 00:38:54,600 --> 00:38:57,080 Speaker 1: had a sour dough starter. It was a couple of 574 00:38:57,120 --> 00:38:59,480 Speaker 1: weeks until I mustered up the courage to make something 575 00:38:59,480 --> 00:39:02,120 Speaker 1: with my star. My first sour dough baked good was 576 00:39:02,160 --> 00:39:05,480 Speaker 1: the good old sour dough English muffin. They were delicious. 577 00:39:05,880 --> 00:39:08,799 Speaker 1: After that, I just fed my starter and made pancakes 578 00:39:08,840 --> 00:39:11,400 Speaker 1: or crumpets with the discard, which by the way, are 579 00:39:11,440 --> 00:39:14,880 Speaker 1: also delicious. Temperature and region has much to do with 580 00:39:14,920 --> 00:39:17,720 Speaker 1: how fast or slow your start your starter will mature, 581 00:39:17,960 --> 00:39:19,640 Speaker 1: and how many times a day you'll need to feed it. 582 00:39:19,960 --> 00:39:22,160 Speaker 1: I live in so Coow and it's warmer, so my 583 00:39:22,200 --> 00:39:25,640 Speaker 1: starter gets hungry more often. No starter is the same, 584 00:39:26,160 --> 00:39:29,280 Speaker 1: like all living things, they have their own personalities and needs. 585 00:39:29,640 --> 00:39:32,239 Speaker 1: The suggested feeding ratio is one to one to one 586 00:39:32,360 --> 00:39:34,960 Speaker 1: of starter flour and water, but it can vary depending 587 00:39:35,000 --> 00:39:37,399 Speaker 1: on what your starter needs. I tend to feed mine 588 00:39:37,520 --> 00:39:41,040 Speaker 1: one to two to two starter flour and water. Baking 589 00:39:41,040 --> 00:39:44,120 Speaker 1: sour dough takes time. Unlike with instant east to get 590 00:39:44,120 --> 00:39:45,920 Speaker 1: at the store, it will not rise in an hour 591 00:39:46,040 --> 00:39:49,239 Speaker 1: or two. And some recipes for artisanal loaves call for 592 00:39:49,320 --> 00:39:52,839 Speaker 1: needing every hour for X amount of hours and then 593 00:39:52,880 --> 00:39:55,880 Speaker 1: they have to rise for eight to ten hours. Sour 594 00:39:55,960 --> 00:39:59,000 Speaker 1: dough takes its time to rise. I haven't gotten into 595 00:39:59,080 --> 00:40:01,719 Speaker 1: the artisanal low baking, but I do bake my two 596 00:40:01,760 --> 00:40:05,560 Speaker 1: sandwich loaves every week and they take about fifteen hours 597 00:40:05,560 --> 00:40:07,719 Speaker 1: from start to finish. Still want to try it out. 598 00:40:08,520 --> 00:40:11,040 Speaker 1: By the way, if you want a different flavor in 599 00:40:11,040 --> 00:40:13,880 Speaker 1: your baked goods, add sugar when you feed your starter. 600 00:40:14,280 --> 00:40:16,600 Speaker 1: It creates those sugar alcohols that give your bread a 601 00:40:16,680 --> 00:40:19,480 Speaker 1: multi flavor. I'd like to also add that sour dough 602 00:40:19,520 --> 00:40:23,239 Speaker 1: baking can get even more complicated with hydration percentage and 603 00:40:23,280 --> 00:40:26,440 Speaker 1: the folding and eating techniques. What kind of baskets you're 604 00:40:26,440 --> 00:40:29,279 Speaker 1: proofing your doughan to what kind of vessel you'll be 605 00:40:29,280 --> 00:40:31,960 Speaker 1: baking it in, such as a Dutch oven or clay pot. 606 00:40:32,600 --> 00:40:35,640 Speaker 1: It's all very exhausting, really, and I can go on 607 00:40:35,719 --> 00:40:38,759 Speaker 1: and on even more than I already did. In the end, 608 00:40:38,840 --> 00:40:41,080 Speaker 1: it is so much fun and rewarding to get to 609 00:40:41,080 --> 00:40:43,560 Speaker 1: eat the fruits of your labor. Try it out. You'll 610 00:40:43,600 --> 00:40:49,600 Speaker 1: love it, but also do your research. I love this 611 00:40:49,880 --> 00:40:55,239 Speaker 1: so much. I love hearing people legitimately talk about these 612 00:40:55,320 --> 00:41:00,920 Speaker 1: starters like pets, like the different personalities and different needs. Uh, 613 00:41:00,960 --> 00:41:05,400 Speaker 1: I mean to feed it more often. You have to 614 00:41:05,480 --> 00:41:08,160 Speaker 1: listen to it and see what. Yeah, no, it's all 615 00:41:08,200 --> 00:41:12,160 Speaker 1: It's all true. Though. That's well. I'm so glad that 616 00:41:12,200 --> 00:41:19,520 Speaker 1: you that you finally figured out your starters personality and yes, yes, 617 00:41:20,080 --> 00:41:26,400 Speaker 1: and everything you're making sounds delicious. Very jealous. I have 618 00:41:26,640 --> 00:41:30,560 Speaker 1: not uh started mine yet. I will, even though you 619 00:41:30,680 --> 00:41:35,520 Speaker 1: did give me a lot of things to consider because 620 00:41:35,560 --> 00:41:39,120 Speaker 1: I turns out I don't have any flower. Oh who 621 00:41:39,480 --> 00:41:42,000 Speaker 1: could put a crimp in it? Yeah? Sure, okay, so 622 00:41:42,040 --> 00:41:45,239 Speaker 1: I need to acquire some things first, but stare get there. 623 00:41:46,280 --> 00:41:48,799 Speaker 1: Um and yes to all the listeners sending in your 624 00:41:49,880 --> 00:41:52,120 Speaker 1: sour doughs and their names and what's going on what 625 00:41:52,200 --> 00:41:58,040 Speaker 1: you're making, keep that up please, It's lovely and thanks 626 00:41:58,080 --> 00:42:01,040 Speaker 1: to both of them for eating. If you would like 627 00:42:01,080 --> 00:42:02,960 Speaker 1: to write to us, that you can or email is 628 00:42:03,000 --> 00:42:06,480 Speaker 1: hello at savor pod dot com. We're also on social media. 629 00:42:06,600 --> 00:42:09,799 Speaker 1: You can find us on Twitter, Instagram, and Facebook at 630 00:42:09,840 --> 00:42:11,880 Speaker 1: savor pod and we do hope to hear from you. 631 00:42:12,440 --> 00:42:15,120 Speaker 1: Savor is production of I heart Radio. For more podcasts 632 00:42:15,200 --> 00:42:17,439 Speaker 1: my heart Radio, you can visit the i heart Radio app, 633 00:42:17,480 --> 00:42:20,240 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 634 00:42:20,680 --> 00:42:23,040 Speaker 1: Thanks as always to our super producers Dylan Fagin and 635 00:42:23,040 --> 00:42:25,239 Speaker 1: Andrew Howard. Thanks to you for listening, and we hope 636 00:42:25,239 --> 00:42:34,200 Speaker 1: that lots more good things are coming your way