1 00:00:08,840 --> 00:00:11,040 Speaker 1: Hello, and welcome to Savor production of iHeart Radio. 2 00:00:11,080 --> 00:00:13,520 Speaker 2: I'm Annie and I'm more In Vogelbaum, and today we 3 00:00:13,560 --> 00:00:15,360 Speaker 2: have an episode for you about Chilula. 4 00:00:16,720 --> 00:00:18,400 Speaker 1: Yes, the Hot Sauce sponsor. 5 00:00:18,520 --> 00:00:20,079 Speaker 2: No, not a sponsor, yep. 6 00:00:21,079 --> 00:00:25,080 Speaker 1: Yes. Was there any particular reason this was on your mind? Lord? 7 00:00:25,360 --> 00:00:29,639 Speaker 2: I think the last time I was down a condiment 8 00:00:29,760 --> 00:00:36,839 Speaker 2: rabbit hole, which you know happens, I flagged this as 9 00:00:36,920 --> 00:00:41,080 Speaker 2: being an interesting story and didn't want to do it 10 00:00:41,120 --> 00:00:45,440 Speaker 2: at the time because we had done too many America's 11 00:00:45,680 --> 00:00:51,760 Speaker 2: related episodes in the recent past, and so we've but 12 00:00:51,800 --> 00:00:53,440 Speaker 2: we've come back around to it, and here we are. 13 00:00:55,040 --> 00:00:58,840 Speaker 1: Here we are. Oh, I mean also Hot Sauce. Yay, 14 00:00:59,320 --> 00:01:03,960 Speaker 1: love Hot Sauce, and I love Chilula. I have three 15 00:01:04,120 --> 00:01:11,399 Speaker 1: different types right now. Yeah, what's your favorite? Like I 16 00:01:11,520 --> 00:01:15,320 Speaker 1: like the original of the most, but some of this 17 00:01:15,520 --> 00:01:20,640 Speaker 1: history was really interesting to me because oftentimes I feel 18 00:01:20,640 --> 00:01:24,600 Speaker 1: like when we do this banter at the top, I'm 19 00:01:24,680 --> 00:01:28,360 Speaker 1: late to the game, and I don't want to say 20 00:01:29,360 --> 00:01:30,760 Speaker 1: I don't want to be that person that's like I 21 00:01:30,840 --> 00:01:32,760 Speaker 1: do about it before everyone else. That's not true, but 22 00:01:33,319 --> 00:01:36,840 Speaker 1: I was just I was just kind of surprised at 23 00:01:37,040 --> 00:01:40,040 Speaker 1: some of the research I was reading because I feel 24 00:01:40,040 --> 00:01:41,960 Speaker 1: like I had this in my household when I was 25 00:01:42,160 --> 00:01:47,600 Speaker 1: growing up. My dad loved it on eggs. So chilula 26 00:01:47,760 --> 00:01:51,560 Speaker 1: has just been part of my life for a long time. 27 00:01:51,640 --> 00:01:53,200 Speaker 1: So I was sort of surprised that some of the 28 00:01:53,240 --> 00:01:56,000 Speaker 1: stuff we're going to talk about in terms of when 29 00:01:56,000 --> 00:01:57,160 Speaker 1: it got really popular. 30 00:01:58,360 --> 00:01:58,760 Speaker 2: But I. 31 00:02:01,320 --> 00:02:03,520 Speaker 1: Love it. I love it. I love it. I love it. 32 00:02:03,520 --> 00:02:07,640 Speaker 1: It's my like go to standard hot sauce. Like, if 33 00:02:07,680 --> 00:02:09,239 Speaker 1: I just want this hot sauce, it's not going to 34 00:02:09,320 --> 00:02:13,120 Speaker 1: like blow my face off or like you know, just 35 00:02:13,200 --> 00:02:13,600 Speaker 1: kind of a. 36 00:02:15,200 --> 00:02:18,320 Speaker 2: I just want a hot sauce. Chilula, that's the one. 37 00:02:18,720 --> 00:02:21,240 Speaker 2: It's a good one. It's a good one. My go 38 00:02:21,360 --> 00:02:25,320 Speaker 2: to is Yuku Techo. They've got the black label one, 39 00:02:25,360 --> 00:02:29,160 Speaker 2: which is really smoky. That's my personal favorite. But if 40 00:02:29,200 --> 00:02:32,400 Speaker 2: I'm in a restaurant, unless I get a wild hair 41 00:02:32,639 --> 00:02:35,560 Speaker 2: and go for like a Tabasco serracher or something like that, 42 00:02:35,760 --> 00:02:37,679 Speaker 2: I'm probably going to reach for chilula. 43 00:02:39,120 --> 00:02:42,560 Speaker 1: Yeah, And if you've listened to the show for a while, 44 00:02:43,919 --> 00:02:46,440 Speaker 1: you know we have a lot of hot sauces in 45 00:02:46,480 --> 00:02:51,000 Speaker 1: our lives. I have hot sauces for specific occasions and taste. 46 00:02:51,680 --> 00:02:55,240 Speaker 2: Like different ones. You have like a spectrum of hot sauces. 47 00:02:55,360 --> 00:02:59,560 Speaker 1: Oh, I have an entire shell that's just hot sauces, 48 00:03:00,160 --> 00:03:03,600 Speaker 1: and if some of them, I'm like, this is for 49 00:03:03,639 --> 00:03:05,960 Speaker 1: only this occasion. I feel like it brings out this. 50 00:03:06,320 --> 00:03:09,720 Speaker 1: But yeah, Chilula, I feel like it's a good around. 51 00:03:11,240 --> 00:03:13,880 Speaker 2: Again, not a sponsor, just the thing that we enjoy, 52 00:03:14,240 --> 00:03:14,880 Speaker 2: not as well. 53 00:03:17,320 --> 00:03:23,600 Speaker 1: I mean clearly, clearly. Yeah, we have done past episodes 54 00:03:23,680 --> 00:03:28,400 Speaker 1: on different hot sauces or hot sauce adjacent Sure. 55 00:03:29,240 --> 00:03:34,040 Speaker 2: Yeah, we had that Saracha episode. We did an update 56 00:03:34,160 --> 00:03:36,720 Speaker 2: on that one. There was a whole episode about the 57 00:03:36,760 --> 00:03:38,400 Speaker 2: hot sauces of Louisiana. 58 00:03:40,840 --> 00:03:46,800 Speaker 1: Sabby. Yeah, I feel like you could even kind of 59 00:03:46,800 --> 00:03:47,960 Speaker 1: ad Garum in here. 60 00:03:48,240 --> 00:03:50,760 Speaker 2: Sure, sure, yeah, I mean I mean Ketchup is also 61 00:03:50,880 --> 00:03:53,240 Speaker 2: like like all of these are or worths to shear sauce, 62 00:03:53,360 --> 00:03:57,360 Speaker 2: Like you know, they're all vaguely adjacent also different chilis. 63 00:03:58,880 --> 00:04:04,280 Speaker 1: Yes, absolutely, yeah, and I mentioned this I think every 64 00:04:04,320 --> 00:04:07,720 Speaker 1: time we do. Yeah, no, it's delightful. Please do. 65 00:04:09,240 --> 00:04:09,360 Speaker 2: So. 66 00:04:10,360 --> 00:04:15,280 Speaker 1: Back before food Stuff became Savor, and back before food 67 00:04:15,280 --> 00:04:19,560 Speaker 1: Stuff the podcast existed, there was food Stuff, the video series. 68 00:04:19,279 --> 00:04:23,159 Speaker 2: That was that Annie was producing, but I was not 69 00:04:23,200 --> 00:04:26,160 Speaker 2: attached to it was our friends Kristin Conger and Ben 70 00:04:26,200 --> 00:04:29,240 Speaker 2: Bolin on camera, Yes. 71 00:04:29,440 --> 00:04:35,040 Speaker 1: And they did one about hot Sauce and in it 72 00:04:35,040 --> 00:04:38,760 Speaker 1: it had our good friend Joe McCormick of Stuff to 73 00:04:38,760 --> 00:04:40,960 Speaker 1: Blow your Mind, who was also in our Dungeons and 74 00:04:41,040 --> 00:04:45,960 Speaker 1: Dragons group, the Hot Sauce Boss as he was called 75 00:04:46,240 --> 00:04:52,080 Speaker 1: in that video, and it has a really fun clip 76 00:04:52,120 --> 00:04:55,760 Speaker 1: of him trying a ghost pepper, a Carolina reaper pepper, 77 00:04:55,800 --> 00:05:04,200 Speaker 1: excuse me, and it going very badly, very badly. But 78 00:05:05,000 --> 00:05:08,799 Speaker 1: one of the recent times we were hanging out with Joe, 79 00:05:09,240 --> 00:05:12,360 Speaker 1: he had he was growing some and he cuts them 80 00:05:12,440 --> 00:05:15,400 Speaker 1: up for us to try. And I didn't try it 81 00:05:15,480 --> 00:05:18,440 Speaker 1: because I was the dungeon master and I was like, 82 00:05:18,760 --> 00:05:22,200 Speaker 1: the last thing I need is to blow myself out, 83 00:05:22,240 --> 00:05:30,039 Speaker 1: to lose my facilities, my faculties. But everybody seemly really 84 00:05:30,080 --> 00:05:32,719 Speaker 1: like it, and I a friend of the show, Dylan, 85 00:05:33,000 --> 00:05:35,479 Speaker 1: super producer Dylan, he went back for more. 86 00:05:35,839 --> 00:05:39,080 Speaker 2: Yeah, yeah, I just I had I had just little pieces. 87 00:05:39,080 --> 00:05:41,839 Speaker 2: I just kind of nibbling on and I feel like 88 00:05:42,080 --> 00:05:46,520 Speaker 2: I feel like there was some suffering ad Jason, but 89 00:05:48,320 --> 00:05:50,560 Speaker 2: I thought it was great. I was like, oh yeah, 90 00:05:51,360 --> 00:05:53,720 Speaker 2: certainly not worse than that heck and death chip. 91 00:05:53,640 --> 00:05:57,840 Speaker 1: Geez, which is what something we did for the show's 92 00:05:57,880 --> 00:06:04,080 Speaker 1: next stuff, and that it was very it wasn't tense, 93 00:06:04,160 --> 00:06:06,760 Speaker 1: It wasn't tense. It was it was thirty minute cool 94 00:06:06,800 --> 00:06:09,000 Speaker 1: down period. Yeah, yeah, it was that. 95 00:06:10,880 --> 00:06:13,120 Speaker 2: You'll know what I mean, right, that like stunt chip. 96 00:06:13,160 --> 00:06:14,840 Speaker 2: They'll only sell you like one. 97 00:06:15,760 --> 00:06:17,400 Speaker 1: And it comes in like a coffin. 98 00:06:17,200 --> 00:06:21,599 Speaker 2: Coffin shaped package. Yeah, it's actually hot, it's quite warm. 99 00:06:22,400 --> 00:06:25,159 Speaker 2: I don't, I didn't. I did not enjoy the experience. 100 00:06:27,240 --> 00:06:29,039 Speaker 1: I had the smallest piece, so I was okay, we 101 00:06:29,080 --> 00:06:34,080 Speaker 1: split it into three. But anyway, we like hot stuff here, 102 00:06:35,520 --> 00:06:39,200 Speaker 1: So Chilula was always around our office, I will say. 103 00:06:40,440 --> 00:06:46,880 Speaker 1: But I guess that brings us to your question. Sure, Chilula, 104 00:06:47,720 --> 00:06:49,080 Speaker 1: what is it? Well? 105 00:06:49,680 --> 00:06:53,800 Speaker 2: Chilula is a brand of primarily hot sauces known for 106 00:06:53,920 --> 00:06:57,520 Speaker 2: being flavorful and not like too too hot, made with 107 00:06:57,640 --> 00:07:01,680 Speaker 2: chili peppers, vinegar, and a number of seak ingredients. They 108 00:07:01,720 --> 00:07:05,320 Speaker 2: recently were acquired by McCormick and Company and now also 109 00:07:05,400 --> 00:07:10,720 Speaker 2: produce other sauces and seasonings and prepared products. And I 110 00:07:10,920 --> 00:07:13,880 Speaker 2: don't have a cool metaphor or simile. I guess it 111 00:07:13,880 --> 00:07:17,040 Speaker 2: would usually be for y'all because I forgot, I forgot 112 00:07:17,040 --> 00:07:19,920 Speaker 2: to put one in. My cat knocked a full dish 113 00:07:19,960 --> 00:07:23,400 Speaker 2: of curry out of my hands like she was like 114 00:07:23,440 --> 00:07:26,680 Speaker 2: she was stealing a dribble earlier today, And the curry 115 00:07:26,720 --> 00:07:30,120 Speaker 2: went everywhere, including on the cat. And so it's been 116 00:07:30,120 --> 00:07:30,760 Speaker 2: a weird day. 117 00:07:33,360 --> 00:07:39,760 Speaker 1: Yes, yeah, but you know what would make that better? Chilula? 118 00:07:40,040 --> 00:07:41,000 Speaker 1: Not on the cat. 119 00:07:42,680 --> 00:07:50,520 Speaker 2: Oh no, I would never suggest such a thing, all 120 00:07:50,600 --> 00:07:55,200 Speaker 2: right anyway, So Chilula, their original formula supposedly has not 121 00:07:55,360 --> 00:07:58,360 Speaker 2: changed in over one hundred years. It uses apple cider 122 00:07:58,400 --> 00:08:00,640 Speaker 2: vinegar as a base, to which it adds a smattering 123 00:08:00,680 --> 00:08:04,880 Speaker 2: of seasonings, likely some form of garlic, onion, carrot, cuman, 124 00:08:04,920 --> 00:08:09,360 Speaker 2: and black pepper, plus these stars of the sauce, fresh picked, 125 00:08:09,640 --> 00:08:13,239 Speaker 2: ripe red, sun dried chili peppers, and that original formula 126 00:08:13,320 --> 00:08:18,520 Speaker 2: specifically uses arbol and pekin peppers arble peppers, Both of 127 00:08:18,520 --> 00:08:20,960 Speaker 2: these peppers we could do whole episodes on. But arble 128 00:08:21,000 --> 00:08:26,360 Speaker 2: peppers are essentially these long, skinny like mild ish chilies 129 00:08:26,800 --> 00:08:31,040 Speaker 2: ranging right around twenty thousand scoville units, so like spicier 130 00:08:31,240 --> 00:08:35,360 Speaker 2: than a serrano, less spicy than a cayenne. They look 131 00:08:35,360 --> 00:08:38,400 Speaker 2: a little bit like green beans, though they're allowed to 132 00:08:38,480 --> 00:08:42,280 Speaker 2: rip into bright red for things like chilula. They're sort 133 00:08:42,320 --> 00:08:45,959 Speaker 2: of smoky and vegetable in flavor. If you've ever seen 134 00:08:46,160 --> 00:08:50,040 Speaker 2: a wreath or garland made of these, like skinny chili peppers, 135 00:08:50,080 --> 00:08:52,880 Speaker 2: they were probably dried ar bull peppers because they dried 136 00:08:52,920 --> 00:08:55,560 Speaker 2: to this like really nice, like deep scarlet red, not 137 00:08:55,679 --> 00:08:58,400 Speaker 2: kind of dirty purplish the way that the way that 138 00:08:58,440 --> 00:09:04,880 Speaker 2: sub peppers do. Pekin peppers are pretty spicy, very small 139 00:09:04,960 --> 00:09:09,520 Speaker 2: chilis ranging around sixty thousand scoville units, so like spicier 140 00:09:09,520 --> 00:09:13,640 Speaker 2: than cayenne, less spicy than habanaro. In general, they look 141 00:09:13,720 --> 00:09:16,840 Speaker 2: like like little round Christmas lights, and they're sort of fruity, 142 00:09:16,880 --> 00:09:20,640 Speaker 2: smoky in flavor. And these are actually only semi domesticated. 143 00:09:20,679 --> 00:09:23,920 Speaker 2: They're pretty finicky to grow commercially, but do grow wild 144 00:09:24,080 --> 00:09:28,360 Speaker 2: in parts of Mexico and surrounding areas, and in general 145 00:09:28,760 --> 00:09:33,880 Speaker 2: they're more often foraged than grown. I believe chilula uses 146 00:09:33,960 --> 00:09:38,199 Speaker 2: mostly long running family farms, or at least they used 147 00:09:38,240 --> 00:09:40,960 Speaker 2: them before they're big buyouts that led them to be 148 00:09:41,000 --> 00:09:44,160 Speaker 2: owned by McCormick. I haven't been able to find updates, 149 00:09:45,120 --> 00:09:48,480 Speaker 2: so yeah, that's the original Chilula's extra hot blend just 150 00:09:48,600 --> 00:09:51,280 Speaker 2: uses a different balance of the same peppers more pecan. 151 00:09:51,559 --> 00:09:52,440 Speaker 1: I assume. 152 00:09:53,600 --> 00:09:56,320 Speaker 2: They do have several other flavors of hot sauces. A 153 00:09:56,679 --> 00:10:00,880 Speaker 2: chipotle one made with yes chipotles plus guahua arbol and 154 00:10:01,160 --> 00:10:04,640 Speaker 2: pecan plus some sugar for like a mild level of heat. 155 00:10:05,040 --> 00:10:07,720 Speaker 2: They've got a green pepper flavor made with jlapanos and 156 00:10:07,720 --> 00:10:11,320 Speaker 2: peblanos for a medium heat. There's the more or less 157 00:10:11,320 --> 00:10:15,120 Speaker 2: self explanatory tequila and lime which is medium, chili lime 158 00:10:15,200 --> 00:10:18,040 Speaker 2: which is mild, and chili garlic which is also mild. 159 00:10:18,440 --> 00:10:21,319 Speaker 2: Those all us blends of the above peppers. And then 160 00:10:21,360 --> 00:10:24,839 Speaker 2: they have a sweet hobanaro which is hobenaros and pineapple 161 00:10:24,960 --> 00:10:29,680 Speaker 2: for like a really hot sweet heat which sounds delicious 162 00:10:29,720 --> 00:10:34,199 Speaker 2: and I can't have it, so y'all report in. They 163 00:10:34,240 --> 00:10:36,480 Speaker 2: also now make a couple of wing sauces, which are 164 00:10:36,559 --> 00:10:39,360 Speaker 2: basically hot sauces that have been filled out with like 165 00:10:39,440 --> 00:10:43,199 Speaker 2: butter or sugars and are meant for coating wings with 166 00:10:43,800 --> 00:10:46,480 Speaker 2: like it says on the label. They have powdered seasoning 167 00:10:46,520 --> 00:10:49,480 Speaker 2: mixes meant for cooking you know, your proteins or vegetables 168 00:10:49,480 --> 00:10:53,240 Speaker 2: with like a like fruit taco night, some jarred sauces, 169 00:10:53,440 --> 00:11:00,240 Speaker 2: and some frozen burrito bowls. Yeah, they're packaging includes an 170 00:11:00,280 --> 00:11:03,880 Speaker 2: illustration of like a old timey Mexican lady on the label, 171 00:11:04,040 --> 00:11:08,880 Speaker 2: and their consumer line Hot Sauces have this this flattened 172 00:11:08,920 --> 00:11:14,119 Speaker 2: bulb shaped wooden cap made from apparently local Mexican beechwood. 173 00:11:14,400 --> 00:11:17,600 Speaker 2: The product is from Mexico, Yes, but they do also 174 00:11:17,640 --> 00:11:20,080 Speaker 2: have food service lines that come in everything from like 175 00:11:20,120 --> 00:11:23,720 Speaker 2: little individual packets to like sixty four ounce kitchen tubs 176 00:11:23,880 --> 00:11:26,920 Speaker 2: that's like one point nine leaders. It's like half a gallon, 177 00:11:27,120 --> 00:11:29,720 Speaker 2: which is a lot of hot sauce. It's kind of 178 00:11:29,960 --> 00:11:31,120 Speaker 2: kind of exciting to think about. 179 00:11:35,600 --> 00:11:40,880 Speaker 1: Well, speaking of what about the nutrition. 180 00:11:41,600 --> 00:11:44,959 Speaker 2: Okay, I've said it before, I'm gonna say it again. 181 00:11:45,200 --> 00:11:49,000 Speaker 2: You probably should not consume hot sauces in quantities that 182 00:11:49,080 --> 00:11:55,240 Speaker 2: make a nutritive difference in your diet. Annie is denying this. 183 00:11:55,440 --> 00:11:57,120 Speaker 2: Annie is denying this information. 184 00:12:02,720 --> 00:12:06,640 Speaker 1: I'm just questioning. I'm just thinking about things, that's all. 185 00:12:07,160 --> 00:12:11,840 Speaker 1: I'm not denying the information your face said otherwise. 186 00:12:15,240 --> 00:12:18,960 Speaker 2: I will say though, like generally, hot sauces provide a 187 00:12:19,040 --> 00:12:22,040 Speaker 2: huge flavor bang for like a tiny caloric buck and 188 00:12:22,160 --> 00:12:26,160 Speaker 2: provide like a non negligible amount of micronutrients that that 189 00:12:26,720 --> 00:12:32,120 Speaker 2: may help your body do stuff, So that's pretty cool. Also, 190 00:12:32,440 --> 00:12:36,600 Speaker 2: they make you feel something, which the Savor team officially 191 00:12:36,640 --> 00:12:37,440 Speaker 2: finds useful. 192 00:12:40,120 --> 00:12:40,680 Speaker 1: I like that. 193 00:12:41,120 --> 00:12:44,880 Speaker 2: Yeah, yeah. Uh. For more about the science of heat, 194 00:12:45,080 --> 00:12:49,760 Speaker 2: I think we got into it in our some of 195 00:12:49,800 --> 00:12:54,800 Speaker 2: our hotchs, like like maybe habanero jalapeno that was Sabi episode, 196 00:12:54,840 --> 00:12:58,120 Speaker 2: a little bit in Black Pepper, but but very basically 197 00:12:59,600 --> 00:13:02,480 Speaker 2: the cap say usin and hot peppers connects to the 198 00:13:02,520 --> 00:13:06,400 Speaker 2: same nerve endings that tell your body that you are 199 00:13:06,440 --> 00:13:10,320 Speaker 2: literally on fire. It doesn't hurt you in the same 200 00:13:10,320 --> 00:13:13,800 Speaker 2: way that fire would, but it can make you uncomfortable 201 00:13:13,840 --> 00:13:19,120 Speaker 2: because your nervous system is going help, alert, help, please 202 00:13:20,200 --> 00:13:24,160 Speaker 2: move away from that stimulus. It's bad, but we've decided 203 00:13:24,160 --> 00:13:29,600 Speaker 2: that we like that because humans we get up to stuff. 204 00:13:31,240 --> 00:13:35,320 Speaker 1: We do. Indeed, I recently was at hang out with 205 00:13:35,400 --> 00:13:38,559 Speaker 1: some friends and we were eating some food that I 206 00:13:38,600 --> 00:13:41,240 Speaker 1: would say it was like kind of spicy, but it 207 00:13:41,320 --> 00:13:43,800 Speaker 1: was spicy, and I was over there like, oh, it's 208 00:13:43,800 --> 00:13:45,880 Speaker 1: so hot, this is great, and my friend next to 209 00:13:45,880 --> 00:13:49,640 Speaker 1: me was like, I can't eat It's so funny. The 210 00:13:49,800 --> 00:13:51,760 Speaker 1: like different yeah, reaction. 211 00:13:52,080 --> 00:13:53,840 Speaker 2: This is the thing that I love because I do 212 00:13:53,960 --> 00:13:56,280 Speaker 2: have right like like within my friends group, people who 213 00:13:56,320 --> 00:13:59,160 Speaker 2: will order it, who will order food like the hottest 214 00:13:59,200 --> 00:14:02,000 Speaker 2: that someone will make it, and people who are on 215 00:14:02,040 --> 00:14:04,640 Speaker 2: the other hand, like you put a little bit too 216 00:14:04,720 --> 00:14:06,720 Speaker 2: much black pepper in this for me, I need you 217 00:14:06,760 --> 00:14:07,800 Speaker 2: to back off next time. 218 00:14:08,360 --> 00:14:13,880 Speaker 1: So yeah, yeah, it was just interesting because I was 219 00:14:13,920 --> 00:14:21,800 Speaker 1: like I felt it and she was not, and a 220 00:14:21,800 --> 00:14:23,760 Speaker 1: lot of people are into it. We have to say, 221 00:14:25,280 --> 00:14:28,520 Speaker 1: we do have some numbers for you. A couple of numbers. Okay. 222 00:14:28,640 --> 00:14:33,280 Speaker 2: So as of twenty eighteen, before McCormick bought the Chilula brand, 223 00:14:33,680 --> 00:14:36,600 Speaker 2: nearly ninety percent of the chili peppers that the brand 224 00:14:36,720 --> 00:14:41,640 Speaker 2: used were sourced in Helisco, Mexico. At that time, their 225 00:14:41,720 --> 00:14:45,640 Speaker 2: sauces were being mixed and bottled in a larger local 226 00:14:45,640 --> 00:14:49,520 Speaker 2: food production facility called Sane almost nine million bottles a 227 00:14:49,560 --> 00:14:52,280 Speaker 2: month possibly SNAE. I'm not I didn't look up how 228 00:14:52,280 --> 00:14:54,800 Speaker 2: to say that out loud. Say it's an acronym. Here 229 00:14:54,800 --> 00:15:02,480 Speaker 2: we are, And as of twenty three estimated that Chilula's 230 00:15:02,760 --> 00:15:08,400 Speaker 2: original formula Hot Sauce was the best selling made in Mexico. 231 00:15:08,440 --> 00:15:15,800 Speaker 2: Hot Sauce in the world, which they estimated about themselves. 232 00:15:15,840 --> 00:15:19,360 Speaker 2: So maybe take that with a grain of hot sauce. 233 00:15:21,320 --> 00:15:28,200 Speaker 3: Yeah, yeah, Well, to be honest, Lauren, there's quite a 234 00:15:28,280 --> 00:15:31,880 Speaker 3: lot in their company history that I would say we 235 00:15:31,880 --> 00:15:32,520 Speaker 3: should take. 236 00:15:32,480 --> 00:15:34,400 Speaker 1: The dash of hot sauce. But it's all interesting. 237 00:15:34,920 --> 00:15:38,360 Speaker 2: Yeah, absolutely, yeah, And we are going to get into 238 00:15:38,360 --> 00:15:39,880 Speaker 2: that as soon as we get back from a quick 239 00:15:39,880 --> 00:15:52,000 Speaker 2: break for a word from our sponsors, and we're back. 240 00:15:52,040 --> 00:15:56,680 Speaker 1: Thank you, thank you. Okay, so again, see some of 241 00:15:56,720 --> 00:16:01,120 Speaker 1: our chili pepper episodes and you can all so see 242 00:16:01,640 --> 00:16:04,240 Speaker 1: us talk about how chili peppers is kind of confusing, 243 00:16:04,280 --> 00:16:08,600 Speaker 1: but anyway, the chili peppers that are used in Chilula 244 00:16:08,880 --> 00:16:11,640 Speaker 1: most likely originated in South America. 245 00:16:12,000 --> 00:16:15,720 Speaker 2: Generally speaking, peppers are from the Americas. It is believed, though, 246 00:16:15,760 --> 00:16:19,960 Speaker 2: that pecan chilis are one of the predecessors of all 247 00:16:20,080 --> 00:16:22,280 Speaker 2: cultivated capsicum peppers. 248 00:16:22,520 --> 00:16:28,640 Speaker 1: So pretty cool. That is pretty cool. Also cool. This 249 00:16:28,800 --> 00:16:32,800 Speaker 1: sauce is named after the ancient city Chilula in modern 250 00:16:32,840 --> 00:16:36,280 Speaker 1: day Mexico. The city is over twenty five hundred years 251 00:16:36,280 --> 00:16:39,360 Speaker 1: old and is home to the largest pyramid in the 252 00:16:39,440 --> 00:16:43,640 Speaker 1: known world. It is reported to be the oldest inhabited 253 00:16:43,680 --> 00:16:49,080 Speaker 1: city in Mexico. However, the hot sauce is not and 254 00:16:49,360 --> 00:16:57,160 Speaker 1: was not made there. No, the chilula recipe most likely 255 00:16:57,320 --> 00:17:02,440 Speaker 1: was developed over one hundred years ago in Chappala, Jalisco, Mexico. 256 00:17:03,520 --> 00:17:06,280 Speaker 1: So this is where we get into some of that 257 00:17:06,400 --> 00:17:11,320 Speaker 1: murky company history I was talking about. There is a popular, 258 00:17:12,240 --> 00:17:16,280 Speaker 1: likely apocryphal tale told about how the sauce was invented. 259 00:17:16,680 --> 00:17:19,920 Speaker 1: It involves the woman on the label known as La Chila. 260 00:17:20,280 --> 00:17:26,359 Speaker 1: Sometimes this title is also attributed to Camilla Harrison. Allegedly, 261 00:17:26,440 --> 00:17:32,160 Speaker 1: she both cooked for the Jose Quervo family and incorporated 262 00:17:32,200 --> 00:17:36,320 Speaker 1: a lot of chili's into her cooking. So Chilula like, 263 00:17:36,359 --> 00:17:37,520 Speaker 1: they didn't go further than that. 264 00:17:39,359 --> 00:17:42,440 Speaker 2: They're like, there was this lady. She might have been 265 00:17:42,560 --> 00:17:45,720 Speaker 2: a specific lady, Kamia Harrison. She might have just been 266 00:17:46,960 --> 00:17:52,520 Speaker 2: some of Buela hanging out using local chilis and came 267 00:17:52,560 --> 00:17:53,439 Speaker 2: up with the sat sauce. 268 00:17:54,800 --> 00:17:59,200 Speaker 1: Some people have really strong opinions that it was not Camille. 269 00:18:00,080 --> 00:18:03,480 Speaker 1: I have to say, but yeah, that is a popularly 270 00:18:03,520 --> 00:18:09,280 Speaker 1: told story. And continuing the Jose Quervou connection, the story 271 00:18:09,320 --> 00:18:12,920 Speaker 1: goes that the company ended up licensing the sauce that 272 00:18:13,400 --> 00:18:18,120 Speaker 1: she made in the early days it was primarily marketed 273 00:18:18,160 --> 00:18:23,080 Speaker 1: and used in sangrita where people would take a shot 274 00:18:23,160 --> 00:18:26,240 Speaker 1: of tequila and then the chaser would be a mixture 275 00:18:26,240 --> 00:18:29,040 Speaker 1: of juices in chilula. And this was very popular to 276 00:18:29,080 --> 00:18:32,640 Speaker 1: do in the early twentieth century. 277 00:18:32,400 --> 00:18:35,760 Speaker 2: Still exists today. Yeah, that doesn't need to be chilula 278 00:18:35,800 --> 00:18:37,760 Speaker 2: necessarily hot sauce, but yes, okay. 279 00:18:37,800 --> 00:18:38,560 Speaker 1: So by this. 280 00:18:38,560 --> 00:18:43,480 Speaker 2: Point in the early twentieth century, the Quervo family and 281 00:18:43,600 --> 00:18:47,280 Speaker 2: their brand of tequila were already huge. Like they were 282 00:18:47,320 --> 00:18:50,679 Speaker 2: the first tequila producers to bottle their spirit as opposed 283 00:18:50,680 --> 00:18:54,359 Speaker 2: to just selling it in casks in the eighteen eighties. 284 00:18:54,640 --> 00:19:03,359 Speaker 1: So yes, jumping ahead. Chilula first debuted in the US 285 00:19:03,480 --> 00:19:07,439 Speaker 1: in nineteen eighty nine, sold in Austin, Texas. In the 286 00:19:07,480 --> 00:19:11,040 Speaker 1: following decade, Chilula ended up in stores across the Southwest. 287 00:19:11,520 --> 00:19:14,000 Speaker 1: And if you remember, in past episodes we've done on 288 00:19:14,080 --> 00:19:17,760 Speaker 1: things like Tamale's, we've discussed how this time period in 289 00:19:17,800 --> 00:19:22,159 Speaker 1: the US saw real explosion of tex Mex cuisine in 290 00:19:22,240 --> 00:19:26,720 Speaker 1: the Southwest, especially, so Chilula got caught up in that. 291 00:19:27,880 --> 00:19:32,720 Speaker 1: In nineteen ninety eight, Jose Cuervo Company hired a well 292 00:19:32,760 --> 00:19:36,320 Speaker 1: known Houston, Texas chef to go on a tour and 293 00:19:36,400 --> 00:19:41,040 Speaker 1: hype up Chilula, crafting dishes that involved it, sharing them 294 00:19:41,080 --> 00:19:45,480 Speaker 1: on TV and with food editors. They also launched an 295 00:19:45,480 --> 00:19:49,600 Speaker 1: ad campaign claiming that it was the quote perfect compliment 296 00:19:50,560 --> 00:19:54,360 Speaker 1: and put out a booklet with twenty two recipes featuring Chilula. 297 00:19:54,440 --> 00:19:59,800 Speaker 2: Okay, Around twenty ten, a local Jalisco restaurant group opened 298 00:19:59,800 --> 00:20:03,840 Speaker 2: the Chilula themed restaurant in Tequila, Mexico, like right down 299 00:20:03,840 --> 00:20:06,760 Speaker 2: the street from the Jose Quervo plant in the tourist district. 300 00:20:07,800 --> 00:20:11,080 Speaker 2: And I think it was that decade, the twenty teens 301 00:20:11,359 --> 00:20:14,280 Speaker 2: that they first introduced a couple additional flavors of hot 302 00:20:14,320 --> 00:20:15,760 Speaker 2: sauces beyond the original. 303 00:20:18,600 --> 00:20:23,760 Speaker 1: And then here's the fact that dominated my search results 304 00:20:23,760 --> 00:20:30,720 Speaker 1: at first. Note I was so confused. In twenty seventeen, 305 00:20:31,359 --> 00:20:35,320 Speaker 1: a lot of stories circulated that the person on the 306 00:20:35,320 --> 00:20:40,600 Speaker 1: front of the label looked like Bob Saggitt, the actor 307 00:20:41,480 --> 00:20:46,480 Speaker 1: seen him in Full House. Perhaps Saggot himself even commented 308 00:20:46,560 --> 00:20:53,040 Speaker 1: on it, saying, I don't remember posing for this. I 309 00:20:53,080 --> 00:20:58,160 Speaker 1: can kind of see it if I look hard like squint. Sure. Yeah, 310 00:20:58,280 --> 00:21:00,480 Speaker 1: it was a fun people seemed like they were up fun. 311 00:21:00,640 --> 00:21:07,200 Speaker 2: Yeah, Yeah, The Chilula brand was acquired by the private 312 00:21:07,200 --> 00:21:11,840 Speaker 2: equity firm EL Catterton in April of twenty nineteen. No 313 00:21:11,960 --> 00:21:15,600 Speaker 2: word on how much they paid for that, but Catterton 314 00:21:15,880 --> 00:21:20,080 Speaker 2: had previously grown brands from like PF Chang's to Kettle 315 00:21:20,119 --> 00:21:24,440 Speaker 2: Brand Snacks to a Farira candy company, and so they 316 00:21:24,520 --> 00:21:26,600 Speaker 2: like kind of know what they're doing, and the firm 317 00:21:26,880 --> 00:21:30,639 Speaker 2: sort of immediately began trying new things to boost Chilula's 318 00:21:30,680 --> 00:21:32,720 Speaker 2: brand presence around the United States. 319 00:21:34,920 --> 00:21:40,719 Speaker 1: Well they did. Indeed, that year, the brand hosted an 320 00:21:40,880 --> 00:21:47,240 Speaker 1: artistic event called Taco Topia. 321 00:21:45,440 --> 00:21:50,280 Speaker 2: Artistic in scare quotes there, Yeah, it's it's you know, 322 00:21:50,520 --> 00:21:54,479 Speaker 2: like it's a brand marketing photo op installation. It launched 323 00:21:54,480 --> 00:22:02,800 Speaker 2: it south by Southwest and hit a few different cities, Yes, yes, and. 324 00:22:02,720 --> 00:22:07,159 Speaker 1: It featured a lot of opportunities for Instagram pictures. There 325 00:22:07,160 --> 00:22:11,200 Speaker 1: were three D installations, interactive art in a section where 326 00:22:11,200 --> 00:22:14,920 Speaker 1: people could try samples of Chilula and just to say, 327 00:22:15,000 --> 00:22:17,000 Speaker 1: in the backdrop of one of these art pieces it 328 00:22:17,040 --> 00:22:21,960 Speaker 1: read party like a guawk Star. There were many of these. 329 00:22:22,200 --> 00:22:28,240 Speaker 2: There were lots of neon, lots of large I think 330 00:22:28,280 --> 00:22:31,959 Speaker 2: there's like a big taco you could sit on like 331 00:22:32,000 --> 00:22:34,480 Speaker 2: you were, like you were riding a. 332 00:22:34,359 --> 00:22:41,159 Speaker 1: Ball a well, you know, in a couple of boys, Lauren, 333 00:22:41,440 --> 00:22:45,159 Speaker 1: We've accidentally been timely in this one because south By 334 00:22:45,280 --> 00:22:51,280 Speaker 1: Southwest is happening right now, happening, and we're currently wrapping 335 00:22:51,359 --> 00:22:53,080 Speaker 1: up depending on when you listen to this, I guess, 336 00:22:55,240 --> 00:23:00,240 Speaker 1: but also we are at the five year anniversary, however 337 00:23:00,280 --> 00:23:03,160 Speaker 1: you want to call it, of the pandemic, and here 338 00:23:03,200 --> 00:23:09,360 Speaker 1: comes some pandemic numbers. In early twenty twenty, in response 339 00:23:09,400 --> 00:23:13,879 Speaker 1: to the pandemic, Chilula started offering smaller bottle sizes to 340 00:23:13,920 --> 00:23:15,399 Speaker 1: give people a chance to try it out, which I 341 00:23:15,440 --> 00:23:17,480 Speaker 1: actually have some of these so cute. 342 00:23:17,480 --> 00:23:19,840 Speaker 2: They're so small, yeah, like a little like two bouncers, 343 00:23:19,920 --> 00:23:22,520 Speaker 2: yeah yeah. 344 00:23:22,560 --> 00:23:26,880 Speaker 1: And then to boost dipping restaurant sales, the brand partnered 345 00:23:26,880 --> 00:23:31,520 Speaker 1: with various companies for collaborations, including Texas based chain Golden 346 00:23:31,640 --> 00:23:35,440 Speaker 1: Chick for a chicken sandwich that included mac and cheese 347 00:23:35,480 --> 00:23:40,000 Speaker 1: and Chilulu. Very I can see during the pandemic, when 348 00:23:40,000 --> 00:23:45,200 Speaker 1: I'm very stressed, I would want that quite bad. Dell 349 00:23:45,320 --> 00:23:50,840 Speaker 1: Taco was also a collaborator. They created individual packets and 350 00:23:50,880 --> 00:23:54,119 Speaker 1: a hands free dispenser for restaurants. In response to this 351 00:23:54,200 --> 00:23:55,120 Speaker 1: pandemic as well. 352 00:23:55,600 --> 00:23:55,840 Speaker 3: Yeah. 353 00:23:56,040 --> 00:23:59,119 Speaker 2: This was when, you know, like suddenly having a bottle 354 00:23:59,160 --> 00:24:01,600 Speaker 2: of a thing just just being left out on a 355 00:24:01,640 --> 00:24:05,600 Speaker 2: table or a service bar for multiple customers to put 356 00:24:05,600 --> 00:24:08,199 Speaker 2: their grubby little hands on suddenly seemed real gross. 357 00:24:08,960 --> 00:24:09,600 Speaker 1: So yeah, they were. 358 00:24:09,600 --> 00:24:12,119 Speaker 2: They were coming up with different solutions. 359 00:24:12,680 --> 00:24:18,919 Speaker 1: Yes, yes, well. Also in twenty twenty, in November, the 360 00:24:19,000 --> 00:24:23,280 Speaker 1: McCormick Company acquired Chilula for eight hundred million dollars. 361 00:24:23,480 --> 00:24:27,080 Speaker 2: Yeah. At the time, their annual net sales were approximately 362 00:24:27,200 --> 00:24:31,080 Speaker 2: ninety six million dollars, so not a bad investment, I 363 00:24:31,119 --> 00:24:34,440 Speaker 2: would say, Although at the time in the United States, 364 00:24:34,560 --> 00:24:39,000 Speaker 2: Chilula products were mostly only found in restaurants. Only an 365 00:24:39,080 --> 00:24:42,800 Speaker 2: estimated four percent of American homes had Chilula on hand 366 00:24:42,920 --> 00:24:48,000 Speaker 2: as of twenty twenty, so despite the brand's popularity, McCormick 367 00:24:48,080 --> 00:24:51,800 Speaker 2: started figuring out how to grow that. For example, during 368 00:24:51,800 --> 00:24:55,560 Speaker 2: twenty twenty one, they expanded their online marketing and sales 369 00:24:55,800 --> 00:24:58,560 Speaker 2: of the brand to capitalize on you know, like at 370 00:24:58,600 --> 00:25:03,239 Speaker 2: home cooking and dining. They introduced Sauce's spice mixes and 371 00:25:03,359 --> 00:25:06,199 Speaker 2: their tequila flavor Hot Sauce in twenty twenty three, and 372 00:25:06,240 --> 00:25:10,600 Speaker 2: then frozen foods in twenty twenty four, and responding to 373 00:25:10,680 --> 00:25:14,520 Speaker 2: the hot hot sauce culture of the Internet, they launched 374 00:25:14,560 --> 00:25:17,480 Speaker 2: their Extra Hot flavor in January of twenty twenty five. 375 00:25:18,800 --> 00:25:20,840 Speaker 2: It's odd to me that that was like the last one, 376 00:25:21,200 --> 00:25:23,760 Speaker 2: Like they didn't occur. It didn't occur to them to 377 00:25:23,760 --> 00:25:26,679 Speaker 2: come out with like a hotter one until last, Like 378 00:25:26,720 --> 00:25:28,040 Speaker 2: that seems like the first step to me. 379 00:25:28,320 --> 00:25:33,280 Speaker 1: But well, we're not in charge, no, you know, for 380 00:25:33,400 --> 00:25:37,800 Speaker 1: better or worse, for better or worse. No, No, that's 381 00:25:37,840 --> 00:25:39,119 Speaker 1: what I was saying at the top. This kind of 382 00:25:39,160 --> 00:25:42,560 Speaker 1: surprised me, how late in the game. A lot of 383 00:25:42,600 --> 00:25:49,000 Speaker 1: this was, especially because, as we've discussed in a lot 384 00:25:49,040 --> 00:25:53,359 Speaker 1: of our previous Hot Sauce episodes, the hot hot sauce 385 00:25:53,400 --> 00:25:56,520 Speaker 1: culture of the Internet is real, Like people want these 386 00:25:56,560 --> 00:26:01,160 Speaker 1: hot sauces, carry them in their bags, take them with them. 387 00:26:02,800 --> 00:26:08,200 Speaker 1: It is. It's kind of surprising to me, but you know, yeah, 388 00:26:08,640 --> 00:26:16,479 Speaker 1: clearly they're innovating and offering more flavors and leaning into that. 389 00:26:17,119 --> 00:26:20,280 Speaker 1: So we'll see, we'll see what's up next, what's up 390 00:26:20,320 --> 00:26:20,920 Speaker 1: next for them? 391 00:26:22,160 --> 00:26:26,520 Speaker 2: Yeah, I am also right, like I feel like I 392 00:26:26,560 --> 00:26:30,000 Speaker 2: remember this brand from going back further than I probably 393 00:26:30,040 --> 00:26:32,560 Speaker 2: actually remember it. I feel like early two thousands. I 394 00:26:32,600 --> 00:26:34,840 Speaker 2: remember it being kind of everywhere in restaurants that I 395 00:26:34,840 --> 00:26:35,159 Speaker 2: went to. 396 00:26:36,800 --> 00:26:40,600 Speaker 1: Yeah, honestly, like when you put in a lot of 397 00:26:40,640 --> 00:26:44,800 Speaker 1: these more recent notes, I was like, is my memory right? 398 00:26:45,840 --> 00:26:48,960 Speaker 1: Because I remember my dad having it, I remember him 399 00:26:49,040 --> 00:26:54,200 Speaker 1: using it, and you know, memory is failable, as volable 400 00:26:54,240 --> 00:26:59,160 Speaker 1: as everything. But all these numbers made me think, like, hmm, 401 00:27:00,160 --> 00:27:03,439 Speaker 1: mixing it. I could have sworn. I remember the label, 402 00:27:03,520 --> 00:27:10,919 Speaker 1: I remember the top, the iconic top. I don't know anyway, 403 00:27:10,400 --> 00:27:14,480 Speaker 1: I've always gotten it because my dad used it so much. 404 00:27:14,960 --> 00:27:24,160 Speaker 1: So whether it's a fake memory or not, here I am. 405 00:27:24,359 --> 00:27:28,200 Speaker 2: Oh the world may never know. Yeah, I'm still tripping 406 00:27:28,240 --> 00:27:30,600 Speaker 2: over bear and stain Bears. So here we are. 407 00:27:32,560 --> 00:27:36,680 Speaker 1: There's a lot of things from childhood to re examine, indeed, 408 00:27:39,680 --> 00:27:43,160 Speaker 1: But I think that's what we have to say about 409 00:27:43,240 --> 00:27:45,199 Speaker 1: Chilula for now. It is. 410 00:27:45,640 --> 00:27:48,120 Speaker 2: We do already have some listener mail for you, though, 411 00:27:48,160 --> 00:27:49,600 Speaker 2: and we are going to get into that as soon 412 00:27:49,640 --> 00:27:51,399 Speaker 2: as we get back from one more quick break for 413 00:27:51,440 --> 00:27:59,080 Speaker 2: a word from our sponsors. 414 00:28:01,840 --> 00:28:05,080 Speaker 1: And we're back. Thank you, yes, thank you, and we're 415 00:28:05,080 --> 00:28:14,639 Speaker 1: back with listeners. Mhmm, that's us. 416 00:28:15,920 --> 00:28:17,800 Speaker 2: Oh yeah, oh yeah. 417 00:28:17,920 --> 00:28:19,320 Speaker 1: The coyotes outside of my window. 418 00:28:19,359 --> 00:28:20,000 Speaker 2: Agree with you. 419 00:28:21,680 --> 00:28:25,080 Speaker 1: As they should. As they should, Lauren. Have you made 420 00:28:25,080 --> 00:28:26,200 Speaker 1: friends with coyotes? 421 00:28:26,320 --> 00:28:30,600 Speaker 2: Certainly not. They're coyotes. Don't make friends with the coyotes. 422 00:28:33,920 --> 00:28:36,399 Speaker 2: You don't make friends with salad, and don't make friends 423 00:28:36,400 --> 00:28:37,200 Speaker 2: with coyotes. 424 00:28:37,320 --> 00:28:48,920 Speaker 1: Period O. Got it? Wise words from savors. Speaking of 425 00:28:49,000 --> 00:28:54,719 Speaker 1: wise words, Bart wrote, Bart, your self appointed and utterly 426 00:28:54,840 --> 00:28:58,640 Speaker 1: unofficial Ireland correspondent here with an on the ground report 427 00:28:58,920 --> 00:29:04,360 Speaker 1: on soda bread. My mum bakes a mean whole grain 428 00:29:04,480 --> 00:29:07,760 Speaker 1: Irish soda bread, and our local bakers do fantastic white 429 00:29:07,760 --> 00:29:11,760 Speaker 1: Irish soda breads. They are both very distinctive because soda 430 00:29:12,160 --> 00:29:16,320 Speaker 1: makes CO two much less vigorously than yeast, so the 431 00:29:16,360 --> 00:29:19,360 Speaker 1: air pockets are much smaller, giving a much denser but 432 00:29:19,440 --> 00:29:24,320 Speaker 1: still wonderfully soft bread. The taste is also distinctive because 433 00:29:24,360 --> 00:29:28,880 Speaker 1: the soda itself adds a flavor, and without yeast there's 434 00:29:28,960 --> 00:29:33,280 Speaker 1: not yeast poop, so all these traditional bready flavors are absent. 435 00:29:34,080 --> 00:29:36,920 Speaker 1: The perfect slice of whole meal soda bread has a 436 00:29:37,000 --> 00:29:41,000 Speaker 1: nice bread of local butter, a slice of smoked Irish shamon, 437 00:29:41,520 --> 00:29:44,440 Speaker 1: topped with a slice of tomato to bring the acid 438 00:29:45,640 --> 00:29:48,040 Speaker 1: that could be followed by the perfect slice of white 439 00:29:48,200 --> 00:29:50,960 Speaker 1: topped with a generous spread of butter and a doalt 440 00:29:51,040 --> 00:29:54,719 Speaker 1: of homemade raspberry or strawberry jam, and a nice fresh 441 00:29:54,840 --> 00:29:58,160 Speaker 1: cup of tea. In my twenty one years living here, 442 00:29:58,240 --> 00:30:03,200 Speaker 1: I've never seen care added to soda bread that sounds 443 00:30:03,200 --> 00:30:04,960 Speaker 1: like the kind of fusion you'd get in a place 444 00:30:05,000 --> 00:30:10,000 Speaker 1: like New York, where Irish and Jewish cultures meet. Caraway 445 00:30:10,160 --> 00:30:13,120 Speaker 1: is seen as very exotic here. It's an important staple 446 00:30:13,120 --> 00:30:17,360 Speaker 1: in my pantry, But I'm a blow in. I love 447 00:30:17,520 --> 00:30:21,240 Speaker 1: adding it to cabbage dishes. Roasted shredded cabbage made by 448 00:30:21,240 --> 00:30:24,400 Speaker 1: tossing the shredded cabbage with just olive oil, black pepper, 449 00:30:24,440 --> 00:30:27,480 Speaker 1: and a teaspoonful caraway seeds, then spreading it out thin 450 00:30:27,600 --> 00:30:32,080 Speaker 1: and roasting for twenty five minutes, stirring often, then finishing 451 00:30:32,080 --> 00:30:35,440 Speaker 1: with a tablespoon of cider vinegar, white wine vinegar, or 452 00:30:35,560 --> 00:30:40,160 Speaker 1: lemon juice is amazing. The Internet has led me to 453 00:30:40,160 --> 00:30:44,400 Speaker 1: believe the caraway and traditional cabbage dishes somehow counters the 454 00:30:44,560 --> 00:30:50,640 Speaker 1: cabbage's notoriously gassy reputation. I tell myself, it works, but 455 00:30:50,800 --> 00:30:54,720 Speaker 1: I may well be kidding myself. Well you may well be, 456 00:30:55,840 --> 00:30:58,800 Speaker 1: but you might not be Yeah, I mean that. 457 00:30:58,920 --> 00:31:03,680 Speaker 2: Yeah, we were saying caways got some hypothetical like more 458 00:31:03,720 --> 00:31:07,400 Speaker 2: research needs to be done, potential digestive aid kind of 459 00:31:07,520 --> 00:31:08,880 Speaker 2: kind of situations going for it. 460 00:31:09,080 --> 00:31:15,120 Speaker 1: So yeah, maybe it's a solid maybe. Also, thank you 461 00:31:15,160 --> 00:31:23,240 Speaker 1: so much for being our unofficial Ireland Yeah, spoilers, we 462 00:31:23,360 --> 00:31:28,080 Speaker 1: might be talking about Irish soda bread soon, so listeners 463 00:31:29,200 --> 00:31:33,320 Speaker 1: send in your thoughts. Yeah, your chips or whatever. But 464 00:31:33,360 --> 00:31:39,200 Speaker 1: that does sound delicious that everything smoked fish maybe? 465 00:31:39,240 --> 00:31:43,000 Speaker 2: Oh yeah, yeah, all three of the I mean, first 466 00:31:43,040 --> 00:31:46,880 Speaker 2: of all, I'm such a fan of giving leafy greens 467 00:31:46,920 --> 00:31:49,440 Speaker 2: a good roast. It just brings out the bitter flavors 468 00:31:49,440 --> 00:31:53,520 Speaker 2: that are my favorite. And then going like that in reverse, 469 00:31:54,080 --> 00:31:58,280 Speaker 2: always yes to bread and butter and fresh jam with 470 00:31:58,720 --> 00:32:04,959 Speaker 2: nice tea. And then of of course smoked salmon and tomato. Yes, 471 00:32:05,200 --> 00:32:08,200 Speaker 2: and oh cream cheese is my preferred dairy spread. But 472 00:32:08,200 --> 00:32:12,520 Speaker 2: butter isn't bad in that case, not mad about it. 473 00:32:13,880 --> 00:32:21,160 Speaker 1: Oh yeah, that all it all sounds delicious. Also, yet, 474 00:32:21,960 --> 00:32:25,960 Speaker 1: thanks for because my original query was I'd always thought 475 00:32:26,040 --> 00:32:29,959 Speaker 1: carrataway was in Iris soda bread, and then when I 476 00:32:30,000 --> 00:32:33,080 Speaker 1: did a brief search on it, I just got so 477 00:32:33,120 --> 00:32:35,959 Speaker 1: many mixed results, and that wasn't our current topic, so 478 00:32:36,040 --> 00:32:39,080 Speaker 1: I was no, not today, Yeah, push that off to 479 00:32:39,120 --> 00:32:44,080 Speaker 1: the side. But from my like brief research I did 480 00:32:44,080 --> 00:32:48,560 Speaker 1: in that moment, I think you're correct. It sounded like 481 00:32:48,600 --> 00:32:54,400 Speaker 1: it was a offshoot from Ireland and not specific too iREAD. 482 00:32:54,480 --> 00:32:58,040 Speaker 2: Yeah, and maybe like an old timey thing where people 483 00:32:58,160 --> 00:33:01,760 Speaker 2: are more into They were like, ooh, caraway, Yeah, let's 484 00:33:01,800 --> 00:33:04,200 Speaker 2: put it in everything, kind of kind of trend that 485 00:33:04,240 --> 00:33:06,640 Speaker 2: we see sometimes with these herbs and spices. 486 00:33:07,680 --> 00:33:13,560 Speaker 1: Absolutely well, definitely, if you've got any more thoughts or 487 00:33:13,760 --> 00:33:18,360 Speaker 1: other listeners. 488 00:33:16,480 --> 00:33:23,720 Speaker 2: Need to make bread, that's gonna be great. Yes, Casey wrote, 489 00:33:23,960 --> 00:33:26,640 Speaker 2: I was just listening to the recent pesto episode. I 490 00:33:26,680 --> 00:33:29,200 Speaker 2: knew the etymology of the word meaning to pound with 491 00:33:29,280 --> 00:33:32,360 Speaker 2: mortar and pestle. The clue is in the word pestle. Yes, 492 00:33:32,920 --> 00:33:35,640 Speaker 2: but I was surprised to learn that original pesto recipes 493 00:33:35,680 --> 00:33:40,120 Speaker 2: didn't incorporate basil or considered it optional. Twenty years ago, 494 00:33:40,320 --> 00:33:43,760 Speaker 2: I worked at a restaurant specializing in handmade fresh pasta 495 00:33:43,920 --> 00:33:46,840 Speaker 2: and everything else made from scratch. Shout out to Wiley's 496 00:33:46,840 --> 00:33:51,160 Speaker 2: World Rip. They made their pesto by the gallon, sourcing 497 00:33:51,200 --> 00:33:53,560 Speaker 2: the basil twenty five pounds at a time from local 498 00:33:53,600 --> 00:33:56,240 Speaker 2: farms in the summer, and freezing the finished pesto for 499 00:33:56,360 --> 00:33:59,480 Speaker 2: later use. As you reported, a layer of olive oil 500 00:33:59,480 --> 00:34:02,360 Speaker 2: floated on top of the pesto sealed it and prevented oxidation, 501 00:34:02,760 --> 00:34:05,800 Speaker 2: preserving all that luscious summer goodness to be enjoyed in 502 00:34:05,880 --> 00:34:09,480 Speaker 2: colder months. They used walnuts instead of pine nuts, but 503 00:34:09,600 --> 00:34:13,120 Speaker 2: no cheese as so to accommodate vegan diners, instead offering 504 00:34:13,200 --> 00:34:16,279 Speaker 2: a generous ramkin of fresh shaved palm on the side 505 00:34:16,280 --> 00:34:20,479 Speaker 2: of the plate. In your episode, Lauren mused on other 506 00:34:20,719 --> 00:34:25,800 Speaker 2: potential less Italian iterations. I make a fabulous Thai peanut 507 00:34:25,800 --> 00:34:29,279 Speaker 2: pesto using toasted peanuts instead of walnuts, plus lime zest, 508 00:34:29,400 --> 00:34:31,919 Speaker 2: chili flakes, a dash of fish sauce and coconut milk 509 00:34:32,000 --> 00:34:35,239 Speaker 2: as the emulsifier. I got the idea from the restaurant. 510 00:34:35,520 --> 00:34:37,919 Speaker 2: On busy nights, when there was no time for dinner break, 511 00:34:37,920 --> 00:34:39,960 Speaker 2: I would grab a thick slice of their homemade her 512 00:34:40,160 --> 00:34:43,000 Speaker 2: bread and top it with equal shmears, a thick Thai 513 00:34:43,120 --> 00:34:46,319 Speaker 2: peanut sauce and bright green pesto, cramming it in my 514 00:34:46,360 --> 00:34:49,320 Speaker 2: mouth as discreetly as possible. While whirling through the kitchen 515 00:34:49,320 --> 00:34:50,360 Speaker 2: and back to the white station. 516 00:34:51,080 --> 00:34:51,440 Speaker 1: Yum. 517 00:34:52,120 --> 00:34:54,520 Speaker 2: Even now, I love a quick lunch of peanut butter 518 00:34:54,560 --> 00:34:58,160 Speaker 2: and pesto on toast with a drizzle of seracha. I 519 00:34:58,239 --> 00:35:00,759 Speaker 2: always have a jar of pesto on hand, courtesy of 520 00:35:00,760 --> 00:35:03,719 Speaker 2: my happy little garden, where the basil patch yields ridiculous 521 00:35:03,760 --> 00:35:07,160 Speaker 2: quantities every year, even with making no less than ten 522 00:35:07,239 --> 00:35:11,360 Speaker 2: varieties of pesto every summer, with variations including citrus, hazelnut, 523 00:35:11,480 --> 00:35:15,560 Speaker 2: sun dried tomato, caper, blue cheese, roasted red pepper, roasted garlic, 524 00:35:15,680 --> 00:35:18,480 Speaker 2: harisa or gauchi jang or anything else I can think of, 525 00:35:19,000 --> 00:35:22,080 Speaker 2: then portioning it into jelly jars and freezing for gifts 526 00:35:22,080 --> 00:35:25,160 Speaker 2: and no fuss winter dinners. I always give away at 527 00:35:25,239 --> 00:35:28,520 Speaker 2: least as much basil as I use. I d stem, 528 00:35:28,800 --> 00:35:31,480 Speaker 2: wash and dry the leaves, pack them into ziplocks, and 529 00:35:31,560 --> 00:35:33,799 Speaker 2: post them for free on our local buy Nothing group, 530 00:35:34,040 --> 00:35:38,480 Speaker 2: which is apparently a hotbed of fellow pesto enthusiasts. I've 531 00:35:38,520 --> 00:35:41,080 Speaker 2: met many of my neighbors that way, and sometimes they 532 00:35:41,120 --> 00:35:45,040 Speaker 2: offer their abundance in return, whether it's peaches, tomatoes, or eggs, 533 00:35:45,680 --> 00:35:48,239 Speaker 2: just goes to show. Even tending your own garden can 534 00:35:48,320 --> 00:35:49,520 Speaker 2: help create community. 535 00:35:51,960 --> 00:35:52,640 Speaker 1: I love that. 536 00:35:52,719 --> 00:35:55,800 Speaker 2: So, yes, that's so sweet. 537 00:35:57,000 --> 00:36:00,840 Speaker 1: Yes, So I posted in one of my local groups 538 00:36:00,920 --> 00:36:03,960 Speaker 1: about they were giving away tomato seeds and I was like, 539 00:36:04,080 --> 00:36:06,160 Speaker 1: only I could grow tomato. I don't have space, but 540 00:36:07,680 --> 00:36:10,879 Speaker 1: I would. I would love this. I think this is fantastic. 541 00:36:11,520 --> 00:36:14,200 Speaker 2: You could grow a little little small tomatoes, like little 542 00:36:14,280 --> 00:36:16,840 Speaker 2: like cherry style tomatoes in like a in like a 543 00:36:16,920 --> 00:36:19,640 Speaker 2: pot on the ground or you know, like a solid 544 00:36:19,719 --> 00:36:21,840 Speaker 2: table kind of situation. You could you could grow some 545 00:36:21,880 --> 00:36:24,000 Speaker 2: of those in a window, but I mean they wouldn't 546 00:36:24,000 --> 00:36:27,640 Speaker 2: grow tremendously, but you can do it. 547 00:36:27,719 --> 00:36:30,239 Speaker 1: I'll think about it, Yeah, think about it. But I 548 00:36:30,320 --> 00:36:32,439 Speaker 1: was very excited to see that post, and I'm sure 549 00:36:32,480 --> 00:36:35,200 Speaker 1: people are very excited to see your posts. 550 00:36:36,000 --> 00:36:40,719 Speaker 2: Very happy right free basil, oh man, and look at 551 00:36:40,719 --> 00:36:41,759 Speaker 2: all these varieties. 552 00:36:42,440 --> 00:36:47,600 Speaker 1: This is fantastic, Oh my gosh. And that you're that 553 00:36:47,840 --> 00:36:51,320 Speaker 1: thie basil thie pesto sounds yes. 554 00:36:52,280 --> 00:36:56,040 Speaker 2: Oh that sounds so good. And I've also never thought 555 00:36:56,280 --> 00:36:59,120 Speaker 2: of making of like branching out of kind of basic 556 00:36:59,200 --> 00:37:02,839 Speaker 2: peanut butter toast situations. But now I'm like, oh no, 557 00:37:03,600 --> 00:37:06,480 Speaker 2: oh no, do I need to do this, like immediately. 558 00:37:07,120 --> 00:37:11,480 Speaker 1: That sounds delicious to me, and no, I love peanut 559 00:37:11,520 --> 00:37:16,200 Speaker 1: butter and I love pesto, I love hot sung. This 560 00:37:16,239 --> 00:37:24,600 Speaker 1: is amazing. How have I not done this? Oh? Yes? Yeah. 561 00:37:25,080 --> 00:37:28,640 Speaker 2: Also shout out to every server who has ever like 562 00:37:29,000 --> 00:37:32,920 Speaker 2: hunched weirdly in the middle to back of a kitchen 563 00:37:33,040 --> 00:37:37,120 Speaker 2: and like shoved food in their face on their way 564 00:37:37,320 --> 00:37:38,400 Speaker 2: in the middle of a circuit. 565 00:37:39,880 --> 00:37:45,120 Speaker 1: Yes, we see you see. Thank you. We appreciate your service. 566 00:37:46,880 --> 00:37:51,920 Speaker 1: We do, we do, we love, we love the pesto. 567 00:37:54,120 --> 00:37:57,400 Speaker 1: Thank you. Thank you so much to both of these listeners. 568 00:37:57,480 --> 00:37:59,000 Speaker 1: Writeing in if you would like to write to as 569 00:37:59,040 --> 00:38:01,640 Speaker 1: you can, or emails hello at savourpod dot com. 570 00:38:01,640 --> 00:38:04,000 Speaker 2: We're also on social media. You can find us on 571 00:38:04,120 --> 00:38:06,839 Speaker 2: Blue Sky and Instagram at saver pod and we do 572 00:38:06,880 --> 00:38:09,719 Speaker 2: hope to hear from you. Savor is production of iHeartRadio. 573 00:38:09,920 --> 00:38:12,120 Speaker 2: For more podcasts from my Heart Radio, you can visit 574 00:38:12,120 --> 00:38:15,360 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 575 00:38:15,400 --> 00:38:18,200 Speaker 2: your favorite shows. Thanks as always to our super producers 576 00:38:18,320 --> 00:38:21,040 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 577 00:38:21,120 --> 00:38:22,879 Speaker 2: and we hope that lots more good things are coming 578 00:38:22,920 --> 00:38:31,239 Speaker 2: your way.