1 00:00:08,840 --> 00:00:11,000 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:11,039 --> 00:00:13,440 Speaker 1: I'm Annie Rees and I'm Lauren Vocal Bam, and today 3 00:00:13,520 --> 00:00:17,320 Speaker 1: we have an episode for you about Cole Slaw. Yes, 4 00:00:17,800 --> 00:00:21,439 Speaker 1: Cole Slaw, which I'm very excited to talk about, was 5 00:00:21,440 --> 00:00:27,560 Speaker 1: surprisingly din ser then I anticipated. Yeah, yeah, I was 6 00:00:27,640 --> 00:00:30,120 Speaker 1: surprised by a lot of this reading. I did not 7 00:00:30,240 --> 00:00:31,880 Speaker 1: know that I was going to be surprised by the 8 00:00:31,920 --> 00:00:37,800 Speaker 1: Cole Slaw episode. You know, we are constantly surprised when 9 00:00:37,800 --> 00:00:39,559 Speaker 1: we are not expecting to be, which is kind of 10 00:00:39,560 --> 00:00:45,159 Speaker 1: the definition. Yeah, I guessed, Yeah, there you go. We 11 00:00:45,200 --> 00:00:48,800 Speaker 1: should mention that this episode is sponsored by Hellman, so 12 00:00:49,159 --> 00:00:54,440 Speaker 1: thanks to them for making that possible. Yes, yes they were. 13 00:00:54,800 --> 00:00:58,200 Speaker 1: They asked us what can you talk about with mayonnaise 14 00:00:58,680 --> 00:01:02,120 Speaker 1: and using up other foods, and Cole Slaw was one 15 00:01:02,120 --> 00:01:04,080 Speaker 1: of the top top things that came up. So here 16 00:01:04,120 --> 00:01:12,520 Speaker 1: we are. Yeah, I okay, So Cole Slaw in my 17 00:01:12,720 --> 00:01:15,280 Speaker 1: life I have that's been something that I haven't generally 18 00:01:15,280 --> 00:01:18,720 Speaker 1: gone for. It is I'm fascinated by the fact that 19 00:01:18,760 --> 00:01:23,880 Speaker 1: it's available everywhere almost like in terms of fast food 20 00:01:24,120 --> 00:01:27,640 Speaker 1: or in terms of Southern food, especially like barbecue places. 21 00:01:27,360 --> 00:01:31,200 Speaker 1: Cole Slaw is an option. Um, I don't like, dislike 22 00:01:31,200 --> 00:01:32,720 Speaker 1: it is just not the thing that I go to. 23 00:01:33,240 --> 00:01:36,080 Speaker 1: But my mom used to make this like rama noodle 24 00:01:36,120 --> 00:01:38,479 Speaker 1: cole slaw. That sounds very strange, but I really liked 25 00:01:38,480 --> 00:01:42,240 Speaker 1: as a kid. Yeah, yeah, it was like dry. I 26 00:01:42,280 --> 00:01:43,800 Speaker 1: bet some of you know what I'm talking about. It 27 00:01:43,840 --> 00:01:45,520 Speaker 1: was like dry rama noodles that you would kind of 28 00:01:45,600 --> 00:01:51,520 Speaker 1: solve te and put into this kind of very spicy, 29 00:01:52,280 --> 00:01:59,000 Speaker 1: bitter cole slaw. Really yes, uh. And also there were 30 00:01:59,000 --> 00:02:01,640 Speaker 1: a lot of fun puns I ran across with this one, 31 00:02:01,160 --> 00:02:05,279 Speaker 1: and favorites was Spaw and Order from New York Times. 32 00:02:06,200 --> 00:02:11,800 Speaker 1: I see you appreciate it, we see you when we 33 00:02:11,840 --> 00:02:19,800 Speaker 1: feel seen. Yes, thank you. Yeah, I will say that 34 00:02:19,880 --> 00:02:24,359 Speaker 1: I always, I always appreciate. Like I feel like cole 35 00:02:24,400 --> 00:02:29,560 Speaker 1: Slaw almost shouldn't be one of the sides listed on 36 00:02:30,040 --> 00:02:34,399 Speaker 1: barbecue menus, Like I think that barbecue should just come 37 00:02:34,440 --> 00:02:36,600 Speaker 1: with a little bit of cole Slaw, Like I don't 38 00:02:36,600 --> 00:02:39,160 Speaker 1: want I don't want a whole cup of it, you know, 39 00:02:40,600 --> 00:02:44,360 Speaker 1: But I think it's important to like the barbecue experience. 40 00:02:45,720 --> 00:02:48,840 Speaker 1: That makes sense. That's a good point. Uh. And we're 41 00:02:48,840 --> 00:02:50,400 Speaker 1: gonna talk about that a little bit more. But it 42 00:02:50,520 --> 00:02:53,560 Speaker 1: is like a good Cole Slaw is very very good 43 00:02:53,680 --> 00:02:55,760 Speaker 1: at like cutting a lot of those kind of like 44 00:02:55,880 --> 00:03:00,919 Speaker 1: fatty flavors in pork. Yeah, so I I think definitely, 45 00:03:00,919 --> 00:03:05,320 Speaker 1: I think you're onto something. Yeah. I I also I 46 00:03:05,440 --> 00:03:08,960 Speaker 1: personally do not like cole slaw as a topping on 47 00:03:09,240 --> 00:03:12,760 Speaker 1: sandwiches or hot dogs or burgers or you know however 48 00:03:12,800 --> 00:03:15,919 Speaker 1: you want to categorize these those things. Um, it's it's 49 00:03:15,960 --> 00:03:18,120 Speaker 1: just a little bit too much for me at that point, 50 00:03:18,240 --> 00:03:21,880 Speaker 1: Like it's a little bit messy and um and like 51 00:03:21,880 --> 00:03:24,280 Speaker 1: like I want it, I want it separate. Mm hmmm, 52 00:03:24,760 --> 00:03:28,359 Speaker 1: I want it on the side. Yeah, personal preference don't 53 00:03:28,360 --> 00:03:33,240 Speaker 1: come for me. I'm not saying do whatever you want. Yeah. Yeah, 54 00:03:33,280 --> 00:03:38,600 Speaker 1: there is a a Star Wars recipe of course where 55 00:03:38,640 --> 00:03:42,960 Speaker 1: you it's very rich already, like it involves like a 56 00:03:43,040 --> 00:03:46,880 Speaker 1: sausage and a pork chap and rap and it has 57 00:03:47,240 --> 00:03:50,080 Speaker 1: a coleslaw. I bet some people would fight with me 58 00:03:50,120 --> 00:03:52,280 Speaker 1: about whether that that's cold slaw, which is going to 59 00:03:52,320 --> 00:03:55,640 Speaker 1: be a lot of this episode. Um, but I like 60 00:03:55,760 --> 00:03:57,920 Speaker 1: it there, but it is something like within two bites, 61 00:03:57,960 --> 00:04:02,200 Speaker 1: I'm like, okay, I'm dude, but the it is delicious, 62 00:04:02,200 --> 00:04:07,440 Speaker 1: but it's it's a lot going on. Yes, well, uh, 63 00:04:07,840 --> 00:04:12,400 Speaker 1: you can see our past episodes on mayo, Um, carrots, 64 00:04:12,600 --> 00:04:15,400 Speaker 1: I would say shows up in a lot of coleslaw, 65 00:04:16,240 --> 00:04:21,160 Speaker 1: kim chi, sauerkraut. There's an episode we did with Dr 66 00:04:21,279 --> 00:04:23,719 Speaker 1: Julius Skinner on her book Are Fermented Lives, kind of 67 00:04:23,720 --> 00:04:28,080 Speaker 1: sort of because she talks about this history of cabbages 68 00:04:28,240 --> 00:04:34,839 Speaker 1: and fermented cabbages especially, but cabbage. Yeah, also I guess 69 00:04:34,920 --> 00:04:38,400 Speaker 1: lettuce as sort of related. Uh And what what what 70 00:04:38,520 --> 00:04:41,560 Speaker 1: Braska's have we even done? I feel like I get 71 00:04:41,560 --> 00:04:49,320 Speaker 1: these mixed up all the time. Um kale kale definitely okay, Um, 72 00:04:49,560 --> 00:04:54,240 Speaker 1: we did one on mustard and turnips, and I don't 73 00:04:54,279 --> 00:04:56,440 Speaker 1: think we've done Brussels yet, although that's a question I 74 00:04:56,480 --> 00:05:00,520 Speaker 1: asked myself like once a week. Uh. Yeah, So and 75 00:05:00,600 --> 00:05:06,000 Speaker 1: any any of those Braska's yes, yes, which there are 76 00:05:06,080 --> 00:05:09,280 Speaker 1: many and many we have yet to do. So that's 77 00:05:09,279 --> 00:05:13,919 Speaker 1: a fun to do list, right, But I guess this 78 00:05:13,920 --> 00:05:17,760 Speaker 1: brings us to our questions. I guess it does. Coleslaw 79 00:05:21,200 --> 00:05:26,920 Speaker 1: what is it? Well, coleslaw is a wide category of 80 00:05:26,960 --> 00:05:31,240 Speaker 1: salads made with a fresh, chopped or shredded cabbage as 81 00:05:31,320 --> 00:05:34,960 Speaker 1: the main ingredient, addressed with some kind of sauce and 82 00:05:35,080 --> 00:05:39,960 Speaker 1: served as a side dish or a topping. And I, 83 00:05:40,279 --> 00:05:43,600 Speaker 1: as we were just saying, I did not understand the 84 00:05:44,360 --> 00:05:48,719 Speaker 1: universes that the word cole slaw can encompass until I 85 00:05:48,720 --> 00:05:53,080 Speaker 1: started doing this reading. Um. It is a very localized 86 00:05:53,200 --> 00:05:57,080 Speaker 1: dish that there are iterations that are served hot or cold, 87 00:05:57,120 --> 00:06:01,599 Speaker 1: with creamy dressings or vinegar based dressings, relatively straightforward or 88 00:06:01,680 --> 00:06:06,560 Speaker 1: with all manner of seasonings. And it's often further individualized 89 00:06:06,600 --> 00:06:10,200 Speaker 1: with whatever you have around and want to add or 90 00:06:10,240 --> 00:06:13,760 Speaker 1: like need to use up other crisper, crunchy things like 91 00:06:13,839 --> 00:06:17,560 Speaker 1: crumbled bacon, chopped nuts, fried noodles, fresh fruit or veg 92 00:06:18,240 --> 00:06:21,279 Speaker 1: and the result can be a lot of different things. 93 00:06:21,520 --> 00:06:24,120 Speaker 1: But but you're looking at a dish that has crunch 94 00:06:24,360 --> 00:06:29,240 Speaker 1: and tanginess and sweetness and freshness and like a silkiness 95 00:06:29,279 --> 00:06:32,640 Speaker 1: and and thus is just very pleasing on its own, 96 00:06:33,279 --> 00:06:39,760 Speaker 1: but also right really offsets and compliments savory, rich, soft, 97 00:06:39,920 --> 00:06:44,320 Speaker 1: chewy type foods like meats. Uh, cole slaw is kind 98 00:06:44,320 --> 00:06:48,840 Speaker 1: of magic. It's it's making something lovely out of simplicity 99 00:06:48,960 --> 00:06:54,120 Speaker 1: and scraps um. It's like it's like that makeover scene 100 00:06:54,240 --> 00:06:58,440 Speaker 1: that you get in movies. Uh rom coms in particular. Um, 101 00:06:58,520 --> 00:07:01,840 Speaker 1: but the star of the film is cab it get 102 00:07:01,880 --> 00:07:10,160 Speaker 1: it cabbage, right, be your best self? I love it. 103 00:07:11,080 --> 00:07:14,720 Speaker 1: Yeah and okay, yes, cabbage is a different episode that 104 00:07:14,800 --> 00:07:18,360 Speaker 1: we have not done yet. I'm nearly positive. But yes, 105 00:07:18,440 --> 00:07:21,600 Speaker 1: it's a sturdy, leafy vegetable and it is in the 106 00:07:21,720 --> 00:07:25,480 Speaker 1: brassica family, which means that it can have these pungent, 107 00:07:25,920 --> 00:07:30,200 Speaker 1: mustardy or sort of sulfuric flavors to it. And there 108 00:07:30,240 --> 00:07:32,960 Speaker 1: are a few different varieties that the leaves will come in, 109 00:07:33,280 --> 00:07:36,880 Speaker 1: like white to green or white to red, variably smooth 110 00:07:36,960 --> 00:07:40,960 Speaker 1: or wrinkly, more or less flavorful, and more or less crunchy. 111 00:07:41,520 --> 00:07:43,440 Speaker 1: And all of these types can wind up in cole slaws. 112 00:07:43,480 --> 00:07:46,600 Speaker 1: But but what the dishes basically aiming to do is 113 00:07:46,640 --> 00:07:49,520 Speaker 1: to take this sort of rough and tumble vegetable and 114 00:07:49,600 --> 00:07:52,040 Speaker 1: soften the edges, you know, keep keep some of the 115 00:07:52,040 --> 00:07:55,080 Speaker 1: crunch and the flavor that that make it itself, but 116 00:07:55,160 --> 00:07:57,320 Speaker 1: make it a little bit fancy, you know, get some 117 00:07:57,400 --> 00:08:03,160 Speaker 1: vasoline on the edges of the lens. Right. Yeah, Um, 118 00:08:03,200 --> 00:08:08,640 Speaker 1: it's a glow up it is. I love this cabbage. 119 00:08:07,600 --> 00:08:14,800 Speaker 1: It's a little bit maligned, but it's great. All right, 120 00:08:14,920 --> 00:08:17,480 Speaker 1: So depending on how much crunch you are going for, 121 00:08:18,000 --> 00:08:21,400 Speaker 1: you might chop your cabbage thick or thin in in 122 00:08:21,560 --> 00:08:25,400 Speaker 1: slices or a hash, or even grated into kind of 123 00:08:25,440 --> 00:08:28,720 Speaker 1: like confetti. Um, cabbages do have a lot of water, 124 00:08:29,000 --> 00:08:30,840 Speaker 1: so you might try to drain some of that by 125 00:08:30,880 --> 00:08:33,800 Speaker 1: applying salt and or sugar and then letting the water 126 00:08:33,880 --> 00:08:37,280 Speaker 1: run off in a colander onto towels. That all also 127 00:08:37,360 --> 00:08:40,960 Speaker 1: tenderize the cabbage a little bit. Um and warm cold 128 00:08:41,000 --> 00:08:44,240 Speaker 1: slaw recipes will have a little less crunch still, because 129 00:08:44,280 --> 00:08:46,040 Speaker 1: you're going to be softening the cabbage a little bit 130 00:08:46,120 --> 00:08:50,640 Speaker 1: during the albeit usually short cooking process. But yeah, I've 131 00:08:50,640 --> 00:08:53,800 Speaker 1: also seen recipes for grilling the cabbage before salad assembly, 132 00:08:54,320 --> 00:08:58,600 Speaker 1: and that's wonderful. I need listeners to write in about this. 133 00:08:59,040 --> 00:09:02,080 Speaker 1: I shocked by so much of this. So my like 134 00:09:02,160 --> 00:09:05,400 Speaker 1: Cole slaw experience is essentially, you've got, I'm going to 135 00:09:05,480 --> 00:09:07,520 Speaker 1: be real with you, the kind of sad one you 136 00:09:07,600 --> 00:09:11,120 Speaker 1: get a side of fast food restaurants that is cup 137 00:09:11,600 --> 00:09:14,240 Speaker 1: and it's cold and kind of old and very like 138 00:09:14,280 --> 00:09:17,640 Speaker 1: a lot of mayonnaise, and then kind of the nice 139 00:09:17,679 --> 00:09:21,480 Speaker 1: like vinegary one that comes with barbecue stuff. But that's 140 00:09:21,480 --> 00:09:23,839 Speaker 1: like it. And then like the you know raman one 141 00:09:23,880 --> 00:09:27,000 Speaker 1: my mom made, but that right, that's I didn't know about, 142 00:09:27,120 --> 00:09:30,320 Speaker 1: Like it could be hot or it could happen it, 143 00:09:30,440 --> 00:09:35,640 Speaker 1: like I need listeners to write it about this. Yeah, 144 00:09:35,679 --> 00:09:37,520 Speaker 1: at this juncture in my life, I feel like I'm 145 00:09:37,559 --> 00:09:41,559 Speaker 1: most familiar with them. You know, someone bringing to a cookout, 146 00:09:42,120 --> 00:09:46,520 Speaker 1: like a tub of supermarket cole slaw that's kind of 147 00:09:46,600 --> 00:09:50,440 Speaker 1: running and yeah, like a little bit sad and and 148 00:09:50,559 --> 00:09:55,120 Speaker 1: not doesn't really taste like anything anymore, right, Yeah, but 149 00:09:55,160 --> 00:09:59,920 Speaker 1: it can be so good, It can be so good, alright, 150 00:10:00,080 --> 00:10:02,600 Speaker 1: so right, so so after you deal with your cabbage, 151 00:10:02,679 --> 00:10:05,720 Speaker 1: then you've got your other ad ends. Um either chopped 152 00:10:05,760 --> 00:10:09,680 Speaker 1: or or grated. Crunchy vegetables or fruit like onion or 153 00:10:09,800 --> 00:10:13,480 Speaker 1: bell pepper or carrot or celery or apple are are 154 00:10:13,520 --> 00:10:16,040 Speaker 1: all fairly common, and all of those are going to 155 00:10:16,080 --> 00:10:18,480 Speaker 1: add a little bit of sweetness, maybe a little bit 156 00:10:18,520 --> 00:10:21,720 Speaker 1: more um bite, maybe some bitterness in there. But uh 157 00:10:22,040 --> 00:10:25,320 Speaker 1: but yeah, folks can and do put anything in their 158 00:10:26,200 --> 00:10:30,920 Speaker 1: nuts like walnuts there, slivered almonds, sunflower seeds, maybe some grapes, 159 00:10:30,960 --> 00:10:36,680 Speaker 1: maybe some raisins or dried cranberries, maybe some chopped pickle. Yeah, wow, 160 00:10:37,320 --> 00:10:45,240 Speaker 1: I know, I know. And then you've got the dressing. 161 00:10:45,880 --> 00:10:48,840 Speaker 1: So so your two basic types are going to be 162 00:10:48,960 --> 00:10:54,000 Speaker 1: creamy or not creamy. H And people have strong opinions 163 00:10:54,000 --> 00:10:57,840 Speaker 1: about this. But within those two categories there are a 164 00:10:57,880 --> 00:11:02,000 Speaker 1: lot of like sub branches of strong pinions. Um, all right, 165 00:11:02,400 --> 00:11:05,800 Speaker 1: because the creamy factor can be from a non dairy 166 00:11:05,840 --> 00:11:10,400 Speaker 1: sauce like like like mayonnaise, UM, or from sour cream 167 00:11:10,480 --> 00:11:14,000 Speaker 1: or buttermilk or some type of boiled dressing. Boiled dressing 168 00:11:14,320 --> 00:11:17,360 Speaker 1: is a category of these tangy salad dressings made from 169 00:11:17,440 --> 00:11:21,079 Speaker 1: cooking egg and vinegar together in a double boiler. That's 170 00:11:21,080 --> 00:11:23,000 Speaker 1: where you get the boiled from um with some kind 171 00:11:23,040 --> 00:11:26,560 Speaker 1: of dairy maybe cream or buttermilk or milk or butter. Yeah. 172 00:11:26,760 --> 00:11:29,160 Speaker 1: And then um, and then you add a flour or 173 00:11:29,200 --> 00:11:33,640 Speaker 1: another starch like like cornstarch to thicken it. Yeah. So 174 00:11:33,640 --> 00:11:36,520 Speaker 1: so yeah, from from all of these different types of 175 00:11:36,640 --> 00:11:41,079 Speaker 1: of creamy sauces, you're gonna get different levels of tanginess 176 00:11:41,080 --> 00:11:47,360 Speaker 1: and sweetness and and thickness. Yeah, strong opinions are had 177 00:11:48,280 --> 00:11:51,319 Speaker 1: love it and I would never dare, I would never 178 00:11:51,400 --> 00:11:54,400 Speaker 1: dare to tell you what is it? Correct? You tell me, 179 00:11:54,840 --> 00:11:58,640 Speaker 1: You tell me um. I will say that the creamy 180 00:11:58,679 --> 00:12:02,640 Speaker 1: types of cold slaw are usually served cold. Yeah, all right. 181 00:12:03,520 --> 00:12:07,559 Speaker 1: The not creamy styles of dressings are going to involve 182 00:12:08,160 --> 00:12:12,319 Speaker 1: some kind of vinegar um and some kind of liquid fat. Uh. 183 00:12:12,559 --> 00:12:15,560 Speaker 1: Maybe you're going for a neutral flavor, so you're going 184 00:12:15,600 --> 00:12:17,640 Speaker 1: to use I don't know, like a like a mild 185 00:12:17,760 --> 00:12:21,880 Speaker 1: vegetable oil, a mild uh just just like just like 186 00:12:21,920 --> 00:12:25,400 Speaker 1: white vinegar um. Or maybe you're really leaning into an 187 00:12:25,640 --> 00:12:29,560 Speaker 1: apple cider vinegar or sesame oil or bacon fat. These 188 00:12:29,559 --> 00:12:32,920 Speaker 1: types may be served warm or cold. And I will 189 00:12:32,960 --> 00:12:37,640 Speaker 1: say that prepared mustard or mustard powder are popular ingredients 190 00:12:37,640 --> 00:12:40,760 Speaker 1: in both of these types of dressings because they well, ay, 191 00:12:40,800 --> 00:12:44,240 Speaker 1: they play up that Braska flavor, but also because they're emulsifiers. 192 00:12:44,280 --> 00:12:47,400 Speaker 1: They helped the liquids from the chopped of edge um 193 00:12:47,559 --> 00:12:50,920 Speaker 1: and whatever vinegar you're using, plus whatever fats are in 194 00:12:50,960 --> 00:12:54,000 Speaker 1: the dressing play nice together. Um, which is why I 195 00:12:54,040 --> 00:13:00,000 Speaker 1: mentioned mustard here before we get into the other seasonings. Uh, 196 00:13:00,080 --> 00:13:04,320 Speaker 1: I don't know, man ground pepper, fresh parsley, brown sugar, honey, 197 00:13:04,520 --> 00:13:08,000 Speaker 1: celery seed, chili flake, hot sauce, lemon juice, onion, or 198 00:13:08,000 --> 00:13:12,440 Speaker 1: garlic powder, paprika, poppy seed are the common ones that 199 00:13:12,520 --> 00:13:16,760 Speaker 1: I've read about. And that's not getting into everything else. 200 00:13:17,200 --> 00:13:19,600 Speaker 1: I mean, it's it's whatever you have on hand, whatever 201 00:13:19,640 --> 00:13:23,920 Speaker 1: you like, whatever you're into, whatever you need to use. 202 00:13:24,640 --> 00:13:28,320 Speaker 1: I love it. I love it. I do too. But 203 00:13:28,480 --> 00:13:31,800 Speaker 1: this is really not what I would have said about 204 00:13:32,920 --> 00:13:40,120 Speaker 1: I love to learn. This is great. Yeah, I oh 205 00:13:40,160 --> 00:13:42,560 Speaker 1: my goodness. I really want to make like a vinegar 206 00:13:42,679 --> 00:13:47,840 Speaker 1: cole slaw with hot sauce right now. Yeah yeah, I mean, heck, 207 00:13:47,880 --> 00:13:52,000 Speaker 1: I really want to make a cream cole slaw with 208 00:13:53,240 --> 00:13:55,160 Speaker 1: I mean I shouldn't. I shouldn't do I'm not going 209 00:13:55,240 --> 00:13:56,640 Speaker 1: to do it because it would kind of poison me. 210 00:13:56,720 --> 00:13:58,480 Speaker 1: But with like a lot of paprika, like a lot 211 00:13:58,480 --> 00:14:06,520 Speaker 1: of smoky paprika. Oh yeah, that sounds so nice. Anyway. Anyway, Uh, 212 00:14:06,559 --> 00:14:09,520 Speaker 1: if you are making this at home, um, which is 213 00:14:09,760 --> 00:14:11,600 Speaker 1: I mean, it can be a little bit labor intensive 214 00:14:11,640 --> 00:14:14,080 Speaker 1: from chopping the vegetables. If you have a food processor, 215 00:14:14,200 --> 00:14:16,720 Speaker 1: that makes it pretty easy. Um. If you're making it 216 00:14:16,760 --> 00:14:20,280 Speaker 1: at home, it's generally recommended to make it and then 217 00:14:20,320 --> 00:14:23,640 Speaker 1: let it sit overnight in the fridge, you animal, um, 218 00:14:23,960 --> 00:14:26,720 Speaker 1: so that the vegetables in their absorb more of the 219 00:14:26,800 --> 00:14:28,760 Speaker 1: dressing and the seasoning and all the flavors kind of 220 00:14:28,760 --> 00:14:35,560 Speaker 1: merry together. Yes, okay, okay. Um, And and this is 221 00:14:35,600 --> 00:14:39,680 Speaker 1: another thing I'm very curious about because if it's not clear, 222 00:14:40,320 --> 00:14:43,520 Speaker 1: coal saw is a big part of American Mike, Like 223 00:14:43,560 --> 00:14:49,440 Speaker 1: you said, cookouts are hangouts or just cole slaws around, Yeah, 224 00:14:49,640 --> 00:14:53,840 Speaker 1: a lot of events. Yeah, so I'm curious. But it's 225 00:14:53,880 --> 00:14:58,480 Speaker 1: like in um other countries, so please let us know. Absolutely. Yeah. Yeah, 226 00:14:58,720 --> 00:15:05,520 Speaker 1: I've I've read it really big in Scotland. Okay, yeah, 227 00:15:05,880 --> 00:15:08,200 Speaker 1: well you gotta confirm you do you do? Yeah, I've 228 00:15:08,200 --> 00:15:11,240 Speaker 1: read that, like you cannot order a sandwich in Scotland 229 00:15:11,280 --> 00:15:15,360 Speaker 1: without getting some col sla. So y'all tell me yes, 230 00:15:15,760 --> 00:15:21,200 Speaker 1: please please please please? Well what about the nutrition? Oh, 231 00:15:21,240 --> 00:15:25,960 Speaker 1: it depends that. That depends. Uh, it depends on all 232 00:15:26,000 --> 00:15:28,840 Speaker 1: of those factors I was just talking about. Obviously, a 233 00:15:28,920 --> 00:15:31,520 Speaker 1: cole sla made with like a lot of bacon fat 234 00:15:31,760 --> 00:15:36,800 Speaker 1: is going to be a different animal than one made 235 00:15:36,920 --> 00:15:41,440 Speaker 1: with mayo or you know whatever you're talking about. So, yeah, 236 00:15:41,480 --> 00:15:44,200 Speaker 1: they do have a good punch of fiber from the 237 00:15:44,240 --> 00:15:47,640 Speaker 1: cabbage and those other vegetables in there. You're eating a vegetable, 238 00:15:48,320 --> 00:15:52,360 Speaker 1: I guess I mean it depends you're checking off one 239 00:15:52,360 --> 00:15:57,120 Speaker 1: of our boxes. Yeah yeah, pair it with with some 240 00:15:57,160 --> 00:16:01,000 Speaker 1: protein to keep you going. Drink water, drink some water, 241 00:16:01,440 --> 00:16:07,680 Speaker 1: eat some other vegetables. Yeah, well, we do have some 242 00:16:07,760 --> 00:16:11,280 Speaker 1: numbers for you. Okay. This was another thing that was 243 00:16:11,880 --> 00:16:16,880 Speaker 1: shocking to me. All right, of the cabbage that has 244 00:16:17,000 --> 00:16:21,000 Speaker 1: grown in the United States goes to the manufacture of 245 00:16:21,040 --> 00:16:30,320 Speaker 1: Cole Slaw. That is shocking. I don't understand that number. Wow, 246 00:16:31,280 --> 00:16:36,160 Speaker 1: we are not mucking around about Cole Slaw. We mean it, yes, 247 00:16:36,760 --> 00:16:42,080 Speaker 1: yes we do. Oh gosh, um, this isn't like there's 248 00:16:42,080 --> 00:16:44,680 Speaker 1: a number in here. But but fun fact, I guess 249 00:16:44,880 --> 00:16:47,840 Speaker 1: there's a drag performer out of Boston who goes by 250 00:16:47,840 --> 00:16:52,200 Speaker 1: the stage name Cole Slaw and she she does like 251 00:16:52,240 --> 00:16:56,640 Speaker 1: a science entertainment event at the Boston Museum of Science UM. 252 00:16:56,680 --> 00:16:59,280 Speaker 1: There's a planetarium there and they host a bunch of 253 00:16:59,560 --> 00:17:03,640 Speaker 1: kind of like public outreach like science communication events there 254 00:17:03,760 --> 00:17:07,200 Speaker 1: and other fun stuff. And apparently she frequently sells out 255 00:17:07,240 --> 00:17:12,360 Speaker 1: all two hundred and nine seats. Amazing good for cold saws. 256 00:17:13,800 --> 00:17:20,360 Speaker 1: Love literally everything about this. Uh. There is a Slaw 257 00:17:20,480 --> 00:17:25,520 Speaker 1: Fest that takes place every September in Indianapolis. UM let 258 00:17:25,600 --> 00:17:29,400 Speaker 1: me let me quote. Um Slaw Fest is a festival 259 00:17:29,400 --> 00:17:32,600 Speaker 1: for Cole Slaw enthusiasts featuring many types of cold slaw 260 00:17:32,800 --> 00:17:37,159 Speaker 1: and unique cole slaw, topped entrees, slaw, tacos slaw, dogs slaw, 261 00:17:37,240 --> 00:17:42,000 Speaker 1: slicer's horse brish slaw, slaw madness all you can eat 262 00:17:42,040 --> 00:17:56,919 Speaker 1: cold slaw feels kind of threatening SLAWA but I like it, 263 00:17:57,119 --> 00:18:02,080 Speaker 1: right yeah? Uh of. As of twenty nineteen, they were 264 00:18:02,119 --> 00:18:06,199 Speaker 1: offering sample samplings of of twenty different types of cole slaw, 265 00:18:06,800 --> 00:18:11,840 Speaker 1: including um and I quote, the classiest slaw you'll ever eat? Which? Which? 266 00:18:12,359 --> 00:18:15,840 Speaker 1: Which is A? It's called charcuterie cole slaw. Um, it's 267 00:18:15,880 --> 00:18:20,280 Speaker 1: it's shreaded cabbage with salami, olives, and mozzarella in a 268 00:18:20,400 --> 00:18:25,359 Speaker 1: red wine vinegar dressing. That is pretty fancy. Again, I 269 00:18:25,400 --> 00:18:27,120 Speaker 1: don't know that I would have called that coleslaw. I'm 270 00:18:27,119 --> 00:18:29,400 Speaker 1: not saying that, I'm right. I'm just saying my world 271 00:18:29,520 --> 00:18:33,600 Speaker 1: is being expanded, right, Yeah, yeah, there. Um there's another 272 00:18:33,640 --> 00:18:38,760 Speaker 1: festival um in April in Cleveland, Tennessee. UM it is 273 00:18:38,800 --> 00:18:43,400 Speaker 1: the National Hot Slaw Festival Hot Slaw and aren't y'all 274 00:18:44,760 --> 00:18:50,199 Speaker 1: um there's there's a local iteration of Coleslaw there that 275 00:18:50,320 --> 00:18:55,040 Speaker 1: is made with diced cabbage, like like hashed cabbage, dressed 276 00:18:55,160 --> 00:19:02,560 Speaker 1: in yellow mustard, mayonnaise and secret sauce. Mm hmmm. Uh. 277 00:19:03,920 --> 00:19:07,840 Speaker 1: I couldn't find a recipe for this that wasn't on 278 00:19:07,880 --> 00:19:11,880 Speaker 1: the Washington Post behind a paywall, so I don't. I'm 279 00:19:11,880 --> 00:19:14,960 Speaker 1: not entirely sure what it's made of, but it's it's 280 00:19:15,080 --> 00:19:20,040 Speaker 1: very yellow, um and it looks great. Uh. I think 281 00:19:20,080 --> 00:19:24,680 Speaker 1: I think this festival started in Um. It includes amateur 282 00:19:24,840 --> 00:19:28,520 Speaker 1: and pro level slaw making contests and also a Hot 283 00:19:28,560 --> 00:19:32,399 Speaker 1: Slaw dog eating contest in which competitors have ten minutes 284 00:19:32,680 --> 00:19:35,240 Speaker 1: to eat as many hot dogs topped with hot Slaw 285 00:19:35,520 --> 00:19:46,520 Speaker 1: as they can. What a world, right, I guess do 286 00:19:46,600 --> 00:19:50,040 Speaker 1: whatever you want. Is it spicy, I'm into it. If 287 00:19:50,040 --> 00:19:54,200 Speaker 1: it's really spicy, I want. I'm wondering what that secret sauces. 288 00:19:54,240 --> 00:19:57,159 Speaker 1: I'm like, it's the hot slaw because it's like the 289 00:19:57,320 --> 00:19:59,879 Speaker 1: kind of burn of the mustard. Or is it some 290 00:20:00,040 --> 00:20:02,960 Speaker 1: thing in the secret sauce or and or is it 291 00:20:03,040 --> 00:20:06,960 Speaker 1: served warm? Oh, that's true, that's probably what it is. 292 00:20:07,720 --> 00:20:13,560 Speaker 1: I'm just so used to Coleslaw not being hot. Ah, 293 00:20:13,760 --> 00:20:20,560 Speaker 1: you're right, you're right. Well mysteries listeners again, if you 294 00:20:20,640 --> 00:20:24,800 Speaker 1: know what the answer to our questions are very important questions. Yeah, 295 00:20:25,240 --> 00:20:29,919 Speaker 1: please right in. Oh my goodness. Yes, Well, we do 296 00:20:30,000 --> 00:20:32,320 Speaker 1: have a lot of history for you. We do, we do, 297 00:20:32,480 --> 00:20:34,720 Speaker 1: and we are going to get into that after we 298 00:20:34,760 --> 00:20:36,520 Speaker 1: take a quick break for a word from our sponsor, 299 00:20:45,240 --> 00:20:49,680 Speaker 1: and we're back. Thank you sponsored, Yes, thank you. Okay. So, 300 00:20:50,080 --> 00:20:53,840 Speaker 1: as Lauren said, cabbage is a separate episode. I did 301 00:20:53,920 --> 00:20:55,879 Speaker 1: look it up, but I'm pretty sure we haven't done it. 302 00:20:55,920 --> 00:21:00,119 Speaker 1: But it's possible. I don't think. I don't think so. 303 00:21:00,280 --> 00:21:02,359 Speaker 1: I think that's another one we've been putting off because 304 00:21:02,400 --> 00:21:06,480 Speaker 1: we know it's going to be huge. Yes. Yes, it 305 00:21:06,720 --> 00:21:11,080 Speaker 1: is one of the world's oldest cultivated vegetables. So yeah, 306 00:21:11,200 --> 00:21:15,640 Speaker 1: big topic. Cole slaws history traces way back at least 307 00:21:15,680 --> 00:21:19,719 Speaker 1: to ancient Rome, when a dish of cabbage, spices, vinegar, 308 00:21:19,760 --> 00:21:23,439 Speaker 1: and eggs was a very favored one. Um. The ancient 309 00:21:23,440 --> 00:21:26,520 Speaker 1: Greeks ate something like that too, and according to some sources, 310 00:21:27,119 --> 00:21:30,440 Speaker 1: both the ancient Romans and ancient Greeks might have eaten 311 00:21:30,480 --> 00:21:36,480 Speaker 1: it as a way to combat the effects of drinking alcohol. Yeah. Yeah, 312 00:21:36,520 --> 00:21:39,320 Speaker 1: there's even a myth about it. Uh. It goes that 313 00:21:39,400 --> 00:21:42,800 Speaker 1: the god of wine, Dionysus, drove a king who was 314 00:21:42,880 --> 00:21:46,199 Speaker 1: soberned quite prim and that's quoting what I read. I 315 00:21:46,240 --> 00:21:51,400 Speaker 1: don't know this guy, but quite us to to insanity 316 00:21:51,760 --> 00:21:57,600 Speaker 1: and to really twist the knife. Dionysus murdered his son. Yeah, 317 00:21:57,840 --> 00:22:00,119 Speaker 1: and in the spot where the king's tears fell, all 318 00:22:00,119 --> 00:22:06,040 Speaker 1: after this tragic event, a cabbage grew. So that's quite 319 00:22:06,040 --> 00:22:10,560 Speaker 1: a story. Um, yeah, missed the side. Early philosophers and 320 00:22:10,600 --> 00:22:14,320 Speaker 1: writers espoused the health benefits of cabbage, especially when served 321 00:22:14,400 --> 00:22:18,639 Speaker 1: with vinegar, which some argue is the precursor to vinegar 322 00:22:18,680 --> 00:22:22,439 Speaker 1: based cole saws um others at the time. Other writers 323 00:22:22,480 --> 00:22:25,000 Speaker 1: at the time didn't like it, claiming it was I've 324 00:22:25,000 --> 00:22:28,960 Speaker 1: read in one place anti social because it had a 325 00:22:29,000 --> 00:22:34,840 Speaker 1: strong smell and caused flatulence. Oh all right, sure, sure 326 00:22:34,840 --> 00:22:42,040 Speaker 1: you know, anti social. As the Roman Empire spread, so 327 00:22:42,119 --> 00:22:47,840 Speaker 1: did cabbage, and many experimented with these cabbage salads. Um. 328 00:22:47,880 --> 00:22:51,000 Speaker 1: The British tried mixing in a real sickened dressing, the 329 00:22:51,080 --> 00:22:55,840 Speaker 1: Germans tried throwing sura cream into the mix, and the Dutch, 330 00:22:56,160 --> 00:23:00,680 Speaker 1: who founded what is now New York State, grew cabbage there, 331 00:23:00,880 --> 00:23:03,479 Speaker 1: especially alongside the Hudson River from what I read, and 332 00:23:03,520 --> 00:23:08,640 Speaker 1: sometimes served it in shredded salad form. Historians believe they 333 00:23:08,680 --> 00:23:12,120 Speaker 1: may have dressed this salad with boiled dressing and later 334 00:23:12,240 --> 00:23:17,160 Speaker 1: sour or heavy cream, and they called it cusla um 335 00:23:17,359 --> 00:23:21,960 Speaker 1: cool meaning cabbage and slaugh meaning salad. And this is 336 00:23:22,000 --> 00:23:24,280 Speaker 1: kind of a mess, but okay. A lot of folks 337 00:23:24,720 --> 00:23:29,120 Speaker 1: speculate that it was sometimes served hot during this period, 338 00:23:29,280 --> 00:23:32,159 Speaker 1: and some also speculate that somewhere along the line the 339 00:23:32,240 --> 00:23:37,239 Speaker 1: cool got changed to coal, as in Cole slaw, and 340 00:23:37,240 --> 00:23:40,480 Speaker 1: people thought it was meant to be served cold because 341 00:23:40,520 --> 00:23:46,440 Speaker 1: of that, Okay, even even though the coal almost certainly 342 00:23:46,800 --> 00:23:49,359 Speaker 1: came from the original word for cabbage, which is still 343 00:23:49,400 --> 00:23:53,600 Speaker 1: present in things like Cole, Robbie and Kale. Uh. We've 344 00:23:53,600 --> 00:23:55,720 Speaker 1: talked about that, I know, at least in our Kale episode, 345 00:23:55,720 --> 00:23:57,919 Speaker 1: where for a long time all of those things were 346 00:23:57,960 --> 00:24:02,639 Speaker 1: called coals um. The word cabbage first appeared in the 347 00:24:02,640 --> 00:24:05,919 Speaker 1: English language in the written record anyway, in the fifteenth century, 348 00:24:05,960 --> 00:24:10,480 Speaker 1: and it was replacing coal, So that's it wasn't I mean, 349 00:24:10,520 --> 00:24:12,680 Speaker 1: it was almost certainly that, and not that we were 350 00:24:12,720 --> 00:24:16,040 Speaker 1: going to serve it cold. Yeah. Yeah, there is a 351 00:24:16,080 --> 00:24:21,680 Speaker 1: whole fun and historically confounding etymology of the transition from 352 00:24:21,840 --> 00:24:26,280 Speaker 1: the Dutch word cool slaw to the modern cole slaw 353 00:24:27,000 --> 00:24:33,240 Speaker 1: and cold slaw and warm slaw and hot slaw. Um. 354 00:24:33,280 --> 00:24:38,040 Speaker 1: It seems likely that people were we're hearing the Dutch 355 00:24:38,480 --> 00:24:44,879 Speaker 1: cool ko l or perhaps misinterpreted uh coal c o 356 00:24:45,119 --> 00:24:49,320 Speaker 1: l e and thought of the words cool like the 357 00:24:49,359 --> 00:24:53,399 Speaker 1: temperature or cold coal like cold. Yeah. Sure, I don't know, 358 00:24:53,440 --> 00:24:56,080 Speaker 1: like like I can, I can, I can hear that. Um. 359 00:24:56,119 --> 00:24:58,000 Speaker 1: In some places in the United States, you still have 360 00:24:58,080 --> 00:25:05,240 Speaker 1: people who call it cold. Really. Yeah, yeah, I heard 361 00:25:05,280 --> 00:25:07,119 Speaker 1: that was pretty I think I did run into that. 362 00:25:07,200 --> 00:25:09,720 Speaker 1: I heard that was pretty contentious as well. Yeah, a 363 00:25:09,760 --> 00:25:14,200 Speaker 1: lot of opinions in this one. Uh Okay, So cabbage 364 00:25:14,680 --> 00:25:18,000 Speaker 1: was grown pretty widely in the Thirteen Colonies and ask 365 00:25:18,080 --> 00:25:21,600 Speaker 1: disgusting episodes like Sara Kraut and kim Chi. Cabbages cam 366 00:25:21,640 --> 00:25:24,560 Speaker 1: with stand some pretty harsh conditions and can last longer 367 00:25:24,600 --> 00:25:27,080 Speaker 1: than a lot of fresh produce. So it makes sense 368 00:25:27,119 --> 00:25:28,960 Speaker 1: that it was being grown pretty wildly and people were 369 00:25:28,960 --> 00:25:32,840 Speaker 1: doing these things with it. To me, Also, I think 370 00:25:32,840 --> 00:25:36,360 Speaker 1: I've mentioned this before, but one of my pandemic traits 371 00:25:36,760 --> 00:25:40,000 Speaker 1: skills I've picked up is that I can pretty much 372 00:25:40,040 --> 00:25:43,800 Speaker 1: tell you how long something will laugh and cabbage is 373 00:25:43,840 --> 00:25:47,159 Speaker 1: your friend. Cabbage can last quite a while. That's like 374 00:25:47,200 --> 00:25:50,600 Speaker 1: the longest in my book of what I usually buy, 375 00:25:50,840 --> 00:25:57,800 Speaker 1: it will last the longest. Cabbage. Um, both vinegar based 376 00:25:57,880 --> 00:26:00,200 Speaker 1: and mayonnaise based cole saws. Do you have a his stree? 377 00:26:00,200 --> 00:26:04,240 Speaker 1: In the United States, the vinegar version is longer. That's 378 00:26:04,280 --> 00:26:09,879 Speaker 1: because mayo wasn't invented until the middle of the woo 379 00:26:10,280 --> 00:26:14,240 Speaker 1: seventeen hundreds, and UM certainly this dish was being made 380 00:26:14,320 --> 00:26:18,520 Speaker 1: here before then. UM. For one example, in the written record, 381 00:26:18,720 --> 00:26:21,359 Speaker 1: there was a guy bought by the name of a 382 00:26:21,520 --> 00:26:25,680 Speaker 1: pair Colm Um, who was this Swedish botanist who who 383 00:26:25,720 --> 00:26:28,919 Speaker 1: studied under Linnaeus, and he wrote about his travels in 384 00:26:28,960 --> 00:26:33,840 Speaker 1: America UM in the seventeen fifties. And he mentioned in 385 00:26:34,000 --> 00:26:38,800 Speaker 1: this travel loog um a quote unusual salad that had 386 00:26:38,840 --> 00:26:42,840 Speaker 1: been served to him by his Dutch landlady, which uh 387 00:26:42,880 --> 00:26:48,240 Speaker 1: I also quote tastes better than one can imagine, all right. 388 00:26:49,240 --> 00:26:51,800 Speaker 1: And he went on to describe these these long, thin 389 00:26:52,000 --> 00:26:55,040 Speaker 1: strips of cabbage that were dressed with oil, vinegar, salt, 390 00:26:55,040 --> 00:27:00,960 Speaker 1: and pepper, uh well mixed to evenly distribute the oil. Um, 391 00:27:00,960 --> 00:27:05,919 Speaker 1: it does sound good. Yeah. The first mention of the 392 00:27:05,960 --> 00:27:09,280 Speaker 1: word coleslaw in the US popped up in seventeen eighty five, 393 00:27:09,320 --> 00:27:12,159 Speaker 1: although again that doesn't mean it was being made just 394 00:27:12,200 --> 00:27:15,399 Speaker 1: the first time the word popped up. Uh and again 395 00:27:15,840 --> 00:27:20,199 Speaker 1: also see our mayonnaise episode. But mayo, as we know 396 00:27:20,280 --> 00:27:24,960 Speaker 1: it was first invented in the mid eighteenth century. As always, 397 00:27:25,040 --> 00:27:27,720 Speaker 1: there is a debate around who gets credit for first 398 00:27:27,760 --> 00:27:32,000 Speaker 1: inventing it, what it was, particularly between the French and 399 00:27:32,040 --> 00:27:36,520 Speaker 1: the Spanish. Um. But the French certainly popularized it. And 400 00:27:36,520 --> 00:27:38,920 Speaker 1: when it comes to the US, mayo really took hold 401 00:27:38,960 --> 00:27:41,800 Speaker 1: in salads of all kinds in the early days, like 402 00:27:42,080 --> 00:27:45,000 Speaker 1: woulder of salad, you know, the salad trouble pronouncing it, 403 00:27:45,040 --> 00:27:47,879 Speaker 1: but you know, um, like all kinds of salad, and 404 00:27:48,000 --> 00:27:50,159 Speaker 1: especially kind of these big hotel menus were throwing like 405 00:27:50,880 --> 00:27:54,600 Speaker 1: foot mayo in there, yea. And a part of that 406 00:27:54,920 --> 00:27:58,639 Speaker 1: is because of its mayo's binding properties, which is also 407 00:27:58,720 --> 00:28:05,400 Speaker 1: why it became popular in sandwiches. So in nineteen Richard Hellman, 408 00:28:05,560 --> 00:28:09,000 Speaker 1: an n YC. Deli owner, started selling and marketing his 409 00:28:09,240 --> 00:28:12,240 Speaker 1: French sauce mayo, and it didn't take long for people 410 00:28:12,440 --> 00:28:16,800 Speaker 1: often inspired by marketing booklets and campaigns to start adding 411 00:28:16,840 --> 00:28:21,400 Speaker 1: Mayo to all kinds of things, including shredded cabbage, which 412 00:28:21,480 --> 00:28:24,199 Speaker 1: again makes sense if they'd already been adding things like 413 00:28:24,200 --> 00:28:29,480 Speaker 1: Sarah cream or cream or boiled dressing. Yeah, yeah, exactly. 414 00:28:29,960 --> 00:28:33,040 Speaker 1: So within a decade or two, publications were reporting on 415 00:28:33,119 --> 00:28:38,280 Speaker 1: how mayo was a staple. Um. Another game changer when 416 00:28:38,320 --> 00:28:43,040 Speaker 1: it comes to Coleslaw is the food processor, which just 417 00:28:43,120 --> 00:28:45,959 Speaker 1: made it easier for people to make. Yeah yeah, shredding 418 00:28:46,000 --> 00:28:51,440 Speaker 1: and cabbage all by your lonesome is a little tedious. Um. 419 00:28:51,480 --> 00:28:54,640 Speaker 1: And I will say, although Hellman's is again the sponsor 420 00:28:54,680 --> 00:28:57,320 Speaker 1: of this episode, um that that note in the timeline, 421 00:28:57,320 --> 00:28:59,800 Speaker 1: it's just because it's it's what it is. That's right, 422 00:28:59,840 --> 00:29:03,440 Speaker 1: it's part of the history. Um uh. By by the 423 00:29:03,480 --> 00:29:07,640 Speaker 1: middle of the nine there were just all kinds of 424 00:29:07,680 --> 00:29:12,120 Speaker 1: what I might call zany mid century recipes for cabbage 425 00:29:12,160 --> 00:29:17,040 Speaker 1: salads out there, um, incorporating a lot of popular processed 426 00:29:17,080 --> 00:29:20,080 Speaker 1: foods of the day, like a canned orange sections or 427 00:29:20,160 --> 00:29:27,040 Speaker 1: pineapple juice, or peanut butter or marshmallows. Yes uh yeah 428 00:29:27,280 --> 00:29:32,080 Speaker 1: um and and yes I regret and or I'm glad 429 00:29:32,120 --> 00:29:34,600 Speaker 1: to inform you that there is a recipe out there 430 00:29:34,720 --> 00:29:38,080 Speaker 1: for a cole slaw that is topped with a mustard 431 00:29:38,080 --> 00:29:46,960 Speaker 1: flavored gelatin mold. Oh I mean it's beautiful and terrifying 432 00:29:47,000 --> 00:29:51,040 Speaker 1: again Yeah yeah, see Our Aspects episode for more on Yes, 433 00:29:51,400 --> 00:29:58,200 Speaker 1: see that one. And then I try to dig into 434 00:29:58,280 --> 00:30:01,560 Speaker 1: why cole slaw became one of our go two sides 435 00:30:01,560 --> 00:30:04,959 Speaker 1: in the US. UM. I couldn't find a good answer. 436 00:30:05,360 --> 00:30:07,800 Speaker 1: I personally would guess has to do with the price. 437 00:30:08,200 --> 00:30:11,200 Speaker 1: It's fairly cheap. Generally it depends on what you had 438 00:30:11,200 --> 00:30:15,440 Speaker 1: in there, but cheap um shelf stability depending I think 439 00:30:15,440 --> 00:30:17,400 Speaker 1: the fact that you can make it a day ahead 440 00:30:17,440 --> 00:30:21,800 Speaker 1: and bring it to an event, So perhaps part of it, uh, 441 00:30:21,840 --> 00:30:25,680 Speaker 1: the perceived health also again depending on what you put 442 00:30:25,680 --> 00:30:29,000 Speaker 1: in it. UM and a long history of these types 443 00:30:29,000 --> 00:30:32,880 Speaker 1: of salads alongside fatty meats like pork. And it also 444 00:30:33,040 --> 00:30:34,840 Speaker 1: is just a good way to use up some ingredients 445 00:30:35,080 --> 00:30:39,040 Speaker 1: if you're open to experimenting. Um, it can be fairly 446 00:30:39,080 --> 00:30:40,600 Speaker 1: easy to make. I feel like I'm putting in a 447 00:30:40,640 --> 00:30:43,560 Speaker 1: lot of caveats because again coles has has proven to 448 00:30:43,640 --> 00:30:46,560 Speaker 1: be more complicated than I thought it was. But it 449 00:30:46,640 --> 00:30:48,760 Speaker 1: can be something that's fairly simple, and it can be 450 00:30:48,840 --> 00:30:53,640 Speaker 1: something that is as complicated as you like it exactly. Yeah, 451 00:30:53,720 --> 00:30:59,480 Speaker 1: so it's kind of like a canvas. It's a canvas um, 452 00:30:59,520 --> 00:31:02,160 Speaker 1: but I get I feel like that's I feel like 453 00:31:02,160 --> 00:31:04,520 Speaker 1: there's a lot of things going on that made it. 454 00:31:05,320 --> 00:31:09,640 Speaker 1: Let's go to dish that yeah, reach for it has 455 00:31:09,680 --> 00:31:12,840 Speaker 1: to be there, Yeah, no question about it, absolutely right. 456 00:31:13,000 --> 00:31:16,960 Speaker 1: And just the kind of ubiquity of cabbage, um, and 457 00:31:17,000 --> 00:31:19,440 Speaker 1: how how sturdy it is, like you were saying, like 458 00:31:19,480 --> 00:31:21,520 Speaker 1: it like it really like you if you have a 459 00:31:21,520 --> 00:31:23,520 Speaker 1: bunch of cabbage, they're going to be there for a 460 00:31:23,520 --> 00:31:25,600 Speaker 1: minute unless you use them, and eventually you're like, Okay, 461 00:31:25,640 --> 00:31:28,760 Speaker 1: I need to use this somehow um. And then furthermore, yeah, 462 00:31:28,800 --> 00:31:32,440 Speaker 1: America's love affair with barbecue and and and that kind 463 00:31:32,440 --> 00:31:35,520 Speaker 1: of thing, and so right, just really interesting, kind of 464 00:31:35,600 --> 00:31:37,800 Speaker 1: kind of crossroads of a lot of issues going on. 465 00:31:38,480 --> 00:31:45,400 Speaker 1: Mm hmmmmm hmm. Well, Cole Slaw, we love you, we 466 00:31:45,520 --> 00:31:49,360 Speaker 1: learned a lot, we have we have we have, but 467 00:31:49,400 --> 00:31:53,240 Speaker 1: we do want you listeners to write it about your 468 00:31:53,320 --> 00:31:57,200 Speaker 1: Coal Slaw experiences and thoughts around the world are in 469 00:31:57,280 --> 00:31:59,400 Speaker 1: this very country, because I get the feeling that I 470 00:31:59,400 --> 00:32:07,160 Speaker 1: could go like stayed over and be very confused yeah, yeah, yeah. 471 00:32:07,480 --> 00:32:11,120 Speaker 1: But with that being said, we do have some listener 472 00:32:11,160 --> 00:32:16,320 Speaker 1: mail already prepared for you. Yes, so let us get 473 00:32:16,320 --> 00:32:29,120 Speaker 1: into our listeners. Terrifying. I don't know why. Sometimes the 474 00:32:29,280 --> 00:32:31,960 Speaker 1: listener male jingle takes a whole, but I don't know 475 00:32:32,000 --> 00:32:36,960 Speaker 1: where it's going. Yeah, it feels like Coleslaw, right, I think, 476 00:32:37,000 --> 00:32:40,560 Speaker 1: I think, right, Yeah, it's all about that surprise. It's true, 477 00:32:41,040 --> 00:32:46,080 Speaker 1: that's true. That's what I love about it. Zara wrote, 478 00:32:46,480 --> 00:32:48,560 Speaker 1: I was just listening to your Warming Up with Cream 479 00:32:48,600 --> 00:32:51,320 Speaker 1: Liquors episode where you guys were talking about being organized 480 00:32:51,320 --> 00:32:55,200 Speaker 1: with recipes and grocery shopping. There's an app called Paprika 481 00:32:55,480 --> 00:32:59,160 Speaker 1: or Paprika that is great for being organized. You can 482 00:32:59,240 --> 00:33:02,440 Speaker 1: manually enter recipes, or if it's a recipe you find online, 483 00:33:02,520 --> 00:33:05,200 Speaker 1: it can import it directly from the website. You can 484 00:33:05,240 --> 00:33:08,880 Speaker 1: categorize your recipes whatever way you like. You can even 485 00:33:08,880 --> 00:33:12,120 Speaker 1: search your recipe database based on ingredient. It has a 486 00:33:12,160 --> 00:33:15,040 Speaker 1: grocery list function, which is great because you can manually 487 00:33:15,160 --> 00:33:17,520 Speaker 1: enter what you need or you can sink it up 488 00:33:17,600 --> 00:33:20,360 Speaker 1: with the recipe you plan to make. It will categorize 489 00:33:20,360 --> 00:33:23,760 Speaker 1: your grocery list to e g. Produce section meets canned goods, 490 00:33:23,760 --> 00:33:26,480 Speaker 1: et cetera, and even has a pantry where you can 491 00:33:26,560 --> 00:33:28,680 Speaker 1: keep a list of what ingredients you have on hand. 492 00:33:29,040 --> 00:33:30,960 Speaker 1: You can create a menu, like if you were having 493 00:33:31,000 --> 00:33:33,240 Speaker 1: a dinner party and need it to coalesce all of 494 00:33:33,240 --> 00:33:35,680 Speaker 1: the different foods you wanted to make. It even has 495 00:33:35,720 --> 00:33:38,080 Speaker 1: a built in timer so you don't need to switch 496 00:33:38,120 --> 00:33:40,880 Speaker 1: apps when cooking. It is definitely one of my most 497 00:33:41,000 --> 00:33:44,880 Speaker 1: used apps, and I highly recommend it. Oh yeah, that 498 00:33:44,920 --> 00:33:48,560 Speaker 1: sounds great. That does sound great. I mean that's essentially 499 00:33:48,560 --> 00:33:51,560 Speaker 1: like a much more streamlined version of what I'm doing. 500 00:33:51,920 --> 00:33:57,600 Speaker 1: Sure yeah. I do frequently forget that I have. I 501 00:33:57,680 --> 00:34:01,000 Speaker 1: have purchased an item and I put it away and 502 00:34:01,040 --> 00:34:03,840 Speaker 1: then it runs out of like wherever I normally keep it, 503 00:34:03,920 --> 00:34:06,000 Speaker 1: and then I buy another one and it turns out 504 00:34:06,040 --> 00:34:09,200 Speaker 1: I have like five boxes of Booi on cubes. So 505 00:34:09,239 --> 00:34:15,200 Speaker 1: this that will help with that, like keeping trackable. Yeah sure, sure, yeah. 506 00:34:15,200 --> 00:34:18,480 Speaker 1: That sounds like something I would not actually use because 507 00:34:18,520 --> 00:34:24,600 Speaker 1: it's too it's too organized. But if I ever got 508 00:34:24,640 --> 00:34:28,239 Speaker 1: myself together like that, if I ever wanted to be organized, 509 00:34:28,280 --> 00:34:31,040 Speaker 1: if I made if I made that choice, right, it 510 00:34:31,080 --> 00:34:35,040 Speaker 1: sounds like a great thing. M m. It will be there. 511 00:34:35,080 --> 00:34:41,800 Speaker 1: For you if you make that choice. Okay. Connie wrote, Wow, 512 00:34:41,960 --> 00:34:45,120 Speaker 1: talk about coincidences. This past weekend, my husband and I 513 00:34:45,120 --> 00:34:47,880 Speaker 1: were in St. Petersburg, Florida, and ran into a liquor 514 00:34:48,080 --> 00:34:50,799 Speaker 1: we had never heard of before, which is unusual since 515 00:34:50,800 --> 00:34:52,840 Speaker 1: we traveled the US and Canada for eight years in 516 00:34:52,920 --> 00:34:55,520 Speaker 1: an RV and I visited many restaurants and bars over 517 00:34:55,560 --> 00:34:59,359 Speaker 1: that time. The liquor was called I'm a Rula and 518 00:34:59,680 --> 00:35:02,000 Speaker 1: was added to some of the specialty cocktails at the 519 00:35:02,000 --> 00:35:05,359 Speaker 1: restaurant where we were dining, a three Bird Tavern. At first, 520 00:35:05,400 --> 00:35:07,080 Speaker 1: I thought it must have almonds in it due to 521 00:35:07,160 --> 00:35:10,560 Speaker 1: the similarity of the name to amaretto. So Hobby looked 522 00:35:10,600 --> 00:35:12,560 Speaker 1: it up and we discovered it was a cream liqueur, 523 00:35:12,680 --> 00:35:15,040 Speaker 1: as you described from South Africa. We each got a 524 00:35:15,080 --> 00:35:16,839 Speaker 1: shot of it after dinner just to try it out. 525 00:35:17,360 --> 00:35:19,479 Speaker 1: I thought you'd like to know it was delicious. It's 526 00:35:19,719 --> 00:35:22,360 Speaker 1: slightly lighter than Bailey's and has a lovely sweet flavor 527 00:35:22,520 --> 00:35:25,480 Speaker 1: that isn't too cloying. It's a perfect after dinner drink. 528 00:35:25,800 --> 00:35:28,000 Speaker 1: I'm not sure like it in a cocktail, as like 529 00:35:28,080 --> 00:35:30,600 Speaker 1: Laura and I don't care for sweet cocktails, but as 530 00:35:30,640 --> 00:35:33,279 Speaker 1: more of a dessert item. It was perfect. We got 531 00:35:33,320 --> 00:35:35,480 Speaker 1: home and the next episode of savor to come up 532 00:35:35,520 --> 00:35:38,560 Speaker 1: in my podcast feed was the one on cream Liqueurs, 533 00:35:38,600 --> 00:35:41,799 Speaker 1: so it was perfect timing to top off our weekend experience. 534 00:35:43,719 --> 00:35:46,080 Speaker 1: I love this how many of you are writing it 535 00:35:46,120 --> 00:35:49,320 Speaker 1: about this and how the timing was just right. Sometimes, Flora, 536 00:35:49,480 --> 00:35:56,759 Speaker 1: we can time things well completely accidentally, but so really great. Yes, 537 00:35:56,840 --> 00:36:00,640 Speaker 1: and I'm glad to hear that you enjoyed it. Um. 538 00:36:00,640 --> 00:36:02,440 Speaker 1: I do think that's a good point that sometimes you 539 00:36:02,480 --> 00:36:06,799 Speaker 1: can enjoy like a small taste of something like that 540 00:36:06,840 --> 00:36:09,600 Speaker 1: as a dessert item, unless as a like drink or 541 00:36:09,640 --> 00:36:12,120 Speaker 1: cocktail right right, It doesn't need to be like a 542 00:36:12,120 --> 00:36:14,000 Speaker 1: whole glass of it. Yeah, you can just a little 543 00:36:14,000 --> 00:36:15,640 Speaker 1: a little bit to sip on and then just be like, okay, 544 00:36:15,680 --> 00:36:18,360 Speaker 1: I'm done with that. Yeah, yeah, it sounds lovely. It 545 00:36:18,400 --> 00:36:21,920 Speaker 1: does sounds lovely. Um. Glad it was a good experience. 546 00:36:22,520 --> 00:36:27,279 Speaker 1: And yes, thanks to both of these listeners for writing in. 547 00:36:28,120 --> 00:36:29,640 Speaker 1: If you would like to write to us that you 548 00:36:29,680 --> 00:36:32,800 Speaker 1: can our emails Hello at savorpod dot com. We're also 549 00:36:32,800 --> 00:36:35,320 Speaker 1: on social media. You can find us on Twitter, Facebook, 550 00:36:35,360 --> 00:36:37,800 Speaker 1: and Instagram at saver pod. And we do hope to 551 00:36:37,840 --> 00:36:40,240 Speaker 1: hear from you. Savor is production of I Heart Radio. 552 00:36:40,360 --> 00:36:42,560 Speaker 1: For more podcasts for my Heart Radio, you can visit 553 00:36:42,600 --> 00:36:45,319 Speaker 1: the i heart Radio app, Apple Podcasts, or wherever you 554 00:36:45,360 --> 00:36:47,799 Speaker 1: listen to your favorite shows. Thanks as always to are 555 00:36:47,840 --> 00:36:51,320 Speaker 1: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening, 556 00:36:51,400 --> 00:36:53,080 Speaker 1: and we hope that lots more good things are coming 557 00:36:53,120 --> 00:36:53,480 Speaker 1: your way.