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Speaker 1: Hell loon and welcome to save your predictable iHeart Radio.

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Speaker 1: I'm Annie rec.

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Speaker 2: And I'm more on vocal Bam and today we have

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Speaker 2: an episode for you about Nato.

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Speaker 1: Yes, this is a fun one.

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Speaker 2: It is.

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Speaker 1: Yeah, I was excited. I'm excited to hear about the

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Speaker 1: science of it. I can't recall Lauren, but I feel

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Speaker 1: somebody on the Snack Stuff crew was really against was

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Speaker 1: not into that.

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Speaker 2: That was Ben. That was Ben. Yes, we consumed some

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Speaker 2: on the Facebook live show snack Stuff back in the

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Speaker 2: day when that was a thing that was occurring. Annie

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Speaker 2: was our producer. She was filming us, me and Ben Bolan,

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Speaker 2: friend of the show general Weirdo. Yeah, we had some

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Speaker 2: like a little like like like microwave kit ev Nato

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Speaker 2: and yeah. I was like, yeah, this is this is

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Speaker 2: this is fine, this is like I haven't experienced this

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Speaker 2: exact type of funky flavor before. But I'm into it.

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Speaker 2: I like a stinky cheese and Ben was dead set

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Speaker 2: against it. So and I and I feel like those

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Speaker 2: are the two opinions of non Japanese people trying not

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Speaker 2: to for the first time.

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Speaker 1: Yes, I agree, Uh so I knew I had that

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Speaker 1: memory in my brain and then I went to Japan,

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Speaker 1: and I remember it was served at a lot of

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Speaker 1: places I went to as like a breakfast part of

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Speaker 1: a breakfast thing. Yeah, but it came in individual packets,

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Speaker 1: which I thought was I just was like, oh, this

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Speaker 1: is interesting. But I had in my head this like, oh,

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Speaker 1: I remember one of you was not into it. And

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Speaker 1: then I tried it and I really liked it. It

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Speaker 1: was definitely like a bit of the first bite was

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Speaker 1: a little I was taken aback.

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Speaker 2: Yeah, You're like, oh that is a strong flavor.

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Speaker 1: So yeah, the texture is something and the flavor or something.

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Speaker 1: But I really enjoyed it. And then after we were

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Speaker 1: doing this research, I was looking online how I can

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Speaker 1: get it, and answer is not easily where I am.

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Speaker 2: But yeah, yeah, I'm not totally sure where we got

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Speaker 2: that little kit from. Anyway, maybe maybe one of Ben's

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Speaker 2: adventures to Japan he picked it up on.

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Speaker 1: Yeah, that would make sense. He does go on many adventures.

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Speaker 1: Was there any particular reason this was on your mind?

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Speaker 2: Board, Well, I recently watched the new iteration of the

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Speaker 2: TV show Showgun, and there is the obligatory scene of

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Speaker 2: the Western character being introduced to Nato, and like all

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Speaker 2: of the people around him being like, genuinely, my dude,

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Speaker 2: you do not have If you're not gonna like it,

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Speaker 2: you don't have to try it. We would rather you

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Speaker 2: not be rude about it than try it and be rude. Yes,

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Speaker 2: And he tries it, and he's a he's a sometimes

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Speaker 2: chill dude, and he was chill about it in this instance.

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Speaker 2: Spoiler alert, Sorry, but.

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Speaker 1: That feels like a pretty small spoiler. But yeah, I

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Speaker 1: don't know. I haven't seen it, so it could be.

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Speaker 2: Yeah, yeah, I liked it for the most part. Yeah, yeah,

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Speaker 2: there you go.

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Speaker 1: Yes, Okay, Well, uh, you can see our past episodes

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Speaker 1: on soy sauce timpe Tofu, Liso rice, the episode that

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Speaker 1: broke my brain. Sure, there are others, but those were

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Speaker 1: the ones that came to mind.

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Speaker 2: Yeah, yeah, I think sure, Yes, maybe yogurt.

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Speaker 1: Yeah, yeah, I could see that. I could see that.

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Speaker 1: Cheeses even Oh yeah, sure along. But I guess that

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Speaker 1: really brings us to our question.

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Speaker 2: I guess it does.

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Speaker 1: Not, So what is it?

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Speaker 2: Well? Not though, is a type of soybean product where

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Speaker 2: the beans are cooked and then fermented, creating this like

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Speaker 2: soft but toothsome texture in the beans and in a

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Speaker 2: sort of gooey coating on their surface with a very funky, earthy,

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Speaker 2: savory ferment flavor to them. The beans will typically be

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Speaker 2: a toasty tan in color, with the coating a little lighter,

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Speaker 2: like a sort of yellow white. It's often served warm

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Speaker 2: at breakfast, often over steamed white rice for a sort

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Speaker 2: of like nice gentle contrast bass and then a bit

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Speaker 2: of hot mustard and sweet soy sauce and chopped green

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Speaker 2: onion to sort of brighten it up. Maybe with other

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Speaker 2: things too, like like an egg yolk or various pickled vegetables.

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Speaker 2: You might give the beans a good stir to kind

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Speaker 2: of develop the gooey coating into strings. And if that

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Speaker 2: sentence didn't tip you off, it is really just a

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Speaker 2: really sensorially interesting dish. Like you have this visual aspect

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Speaker 2: of the coating on the beans being a little bit

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Speaker 2: stretchy and stringy, and this pungent aroma and strong savory

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Speaker 2: taste all offset by this just lovely soft chew that's

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Speaker 2: actually really delicate, like especially with that pillowy rice, and

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Speaker 2: like a pop of heat and salt and sweetness from

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Speaker 2: the toppings. It's like a funky cheese and bean format

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Speaker 2: it's like your beans went down to the barnyard and

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Speaker 2: had themselves a time. It's okay, It's like you know,

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Speaker 2: you know, when you get off a piece of playground

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Speaker 2: equipment where you've spun yourself around a lot and you're

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Speaker 2: still kind of spinning in a joyous way, where you're

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Speaker 2: really feeling your existence intensely, and you also know that

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Speaker 2: you're actually on solid ground. It it's like eating that

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Speaker 2: feeling beautiful power and solid Yeah. I know me too, huh. Cravings. Okay,

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Speaker 2: I will say there are other similar dishes to this,

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Speaker 2: but today we are talking specifically about NATO. All of

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Speaker 2: that will have to wait for other episodes, all right. So, Traditionally,

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Speaker 2: NATO has been produced by soaking and then either steaming

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Speaker 2: or boiling dried soybeans, then fermenting them in packets of

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Speaker 2: straw harvested from rice plants. This works because of this

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Speaker 2: type of bacteria commonly found in grain straws, Bacillus subte

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Speaker 2: lease not sure, Bacillus something. Yeah. The variety response spool

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Speaker 2: for NATO was identified from NATO and named bacillis that

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Speaker 2: second word variety NATO. These days you don't have to

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Speaker 2: put soybeans and rice straw and just hope for the best.

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Speaker 2: You can buy Nato starter culture or use pre made

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Speaker 2: natto to start your own all right, uh Basilla's Nato

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Speaker 2: starts on the skin of the beans and then reproduces

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Speaker 2: very quickly, breaking into the beans to eat various stuff

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Speaker 2: in there and excrete other stuff bacteria. This breaks down

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Speaker 2: the beans a bit, making the texture softer and some

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Speaker 2: of its nutrients more bioavailable. It also produces a lot

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Speaker 2: of flavor compounds, including ones that taste cheesy, nutty, roasty, peppery,

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Speaker 2: and sulfury. Sure. The bacteria also produce this This like

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Speaker 2: gooey sticky film that they use to move through as

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Speaker 2: they grow and to keep in contact with the rest

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Speaker 2: of the colony. That biofilm is the gooey sticky coating

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Speaker 2: on the beans. Natto is mass produced and sold in

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Speaker 2: right like little kits of either Nato plus toppings or

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Speaker 2: like rice plus not to plus toppings, but you can

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Speaker 2: also buy it fresh made and supermarkets or convenience stores

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Speaker 2: in areas where it's popular, which is around Japan, or

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Speaker 2: make it at home. The process is similar to making yogurt.

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Speaker 2: You like, keep it warm for a while and then

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Speaker 2: refrigerate it for a while. The process for different varieties

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Speaker 2: can differ in terms of length of time, and it

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Speaker 2: can also be made with different types of soybeans or

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Speaker 2: other beans for different flavors and colors in the final product.

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Speaker 2: And Nato is also available in dry formats. It can

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Speaker 2: be sun and or air dried to produce like hard

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Speaker 2: but shelf stable beans that can be reconstituted. It can

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Speaker 2: also be freeze dried or air fried for a lighter,

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Speaker 2: crunchier bean and then sold whole or chopped or powdered.

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Speaker 2: And these types are eaten whole as snacks or used

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Speaker 2: as topps and flavorings. I understand they're more like mild

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Speaker 2: and nutty, though I've read that they will get a

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Speaker 2: little bit like sticky and stinky when you eat them.

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Speaker 2: I've seen everything from like from like horikake, which is

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Speaker 2: a rice topping, to ice cream made with dried matto,

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Speaker 2: and yeah, it's eaten, you know, simply with rice and

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Speaker 2: seasonings for breakfast, or can be and is incorporated into

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Speaker 2: anything and everything, perhaps especially different noodle dishes and other

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Speaker 2: rice dishes, like maybe like a fried rice kind of

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Speaker 2: kind of thing. But yeah, Nato pizza, Natto sushi, Nato donuts.

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Speaker 2: I don't know, Wow, I love it. Yeah, Well what

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Speaker 2: about the nutrition. Not Though is often considered a health

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Speaker 2: food like good for everything from better digestion to better longevity.

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Speaker 2: I will say it does contain a lot of micronutrients

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Speaker 2: and good pun of fiber and protein and fat. There

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Speaker 2: is some research that shows that natobacteria can like crowd

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Speaker 2: out harmful bacteria and help other helpful bacteria like lactic

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Speaker 2: acid bacteria flourish, which is good news in the food

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Speaker 2: product for sure, and maybe good news in our guts

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Speaker 2: as well. There is other research showing that natobacteria can

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Speaker 2: survive past our stomachs and into our guts because they're

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Speaker 2: like really good at forming spores. Also, other research, long

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Speaker 2: term studies in large populations like ninety two thousand adults,

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Speaker 2: have found that eating fermented soy products can help reduce

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Speaker 2: the risk of cardiovascular disease. That's pretty cool. There is

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Speaker 2: a lot of ongoing research out there about NATO and

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Speaker 2: various extracts thereof. But you know, hey, saber motto, our

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Speaker 2: bodies are complicated. Nutrition is complicated. More research is necessary

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Speaker 2: before eating a medicinal amount of anything. You should probably

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Speaker 2: consult with a healthcare professional. And that is not us.

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Speaker 2: I forgot the word consuming for a solid four seconds there,

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Speaker 2: which is why I struggled. But here we are.

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Speaker 1: I you know, I appreciate it. Always consult somewhat well.

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Speaker 1: We do have some numbers for you, we do, okay.

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Speaker 2: The global market for NATO is worth something like seven

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Speaker 2: hundred million dollars a year and is growing. And that

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Speaker 2: growth is attributed to perhaps the the international interest in

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Speaker 2: soy products or I mean, I suppose like like alternative

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Speaker 2: to meat, sort of proteins and fermented products and traditional

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Speaker 2: cultural products. Apparently, the United States supplies about seventy percent

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Speaker 2: of the soybeans used in Japan's production of NATO. Related

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Speaker 2: to that and US industry groups for soybeans, there is

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Speaker 2: a mostly annual NATO summit for industry folks that bounces

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Speaker 2: back and forth from Japan to the soybean belt in

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Speaker 2: the United States. Dozens of soybean suppliers meet up with

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Speaker 2: dozens of buyers, along with NATO producers and distributors to

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Speaker 2: network and learn what each other's processes look like. Surveys

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Speaker 2: have found that somewhere over sixty percent of Japanese people

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Speaker 2: do enjoy not though and eat it like at least

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Speaker 2: once a week, and only thirteen percent actively dislike it.

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Speaker 2: There was apparently a boost in sales of not Though

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Speaker 2: during the early months of the coronavirus shutdowns with kind

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Speaker 2: of speculation there were, you know, it's got these perceived

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Speaker 2: health benefits, and there were I guess some rumors going

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Speaker 2: around that it's super food against the novel coronavirus. But also,

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Speaker 2: you know, like I'm wondering if that was just due

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Speaker 2: to nostalgia. Not sure, not sure. Not Though day is

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Speaker 2: July tenth, which is a pun. The numbers seven and

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Speaker 2: ten in Japanese can be pronounced nana and to so

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Speaker 2: na tho, and this is not only celebrated in Japan.

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Speaker 2: Honolulu celebrates every year on the nearest Saturday to July tenth,

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Speaker 2: with local restaurants offering all sorts of fancy special dishes

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Speaker 2: incorporating nato. In the past, I've read about dishes like

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Speaker 2: okay like buttered toast with fresh tuna, barata cheese and nato,

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Speaker 2: or a risotto made with a ume dashi like a

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Speaker 2: soured pickle, plum broth and nato then topped with like

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Speaker 2: crunchy lotus fruit. I saw a Nato omelet over Nato

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Speaker 2: fried rice. I saw crisps of grilled cheese with Nato

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Speaker 2: and bacon in them. I saw a short bread made

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Speaker 2: from macha and Nato with a sweet red bean filling.

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Speaker 1: Sounds so good.

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Speaker 2: I want to try all of these things, like a

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Speaker 2: vanilla ice cream with just crunchy Nato on top. Anyway, Okay,

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Speaker 2: there's this production association in Japan called the Japan Nato

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Speaker 2: Cooperative Society Federation, which has something to do with like

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Speaker 2: a lot of the other stuff that I've talked about

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Speaker 2: in this section, and I'm pretty sure that they created

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Speaker 2: this Nato mascot. Its name is nibaru kun, which is

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Speaker 2: I think that this mascot is meant to be like

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Speaker 2: a Nato bean, or maybe like a bean mass, and

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Speaker 2: it's inside this little skirt of straw. Okay, And the

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Speaker 2: costume is designed so that I'm not positive what's going

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Speaker 2: on inside, but what it looks like to me is

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Speaker 2: that it can rest on the ground at about three

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Speaker 2: feet tall, but then pop up on these long bean

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Speaker 2: colored legs, stretching to maybe like ten feet tall. That's

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Speaker 2: like about a meter to about three meters. I assume

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Speaker 2: that what's going going on is that there's a performer

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Speaker 2: inside who jumps up on stilts in this very sudden

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Speaker 2: and acrobatic way. Sometimes sometimes this character walks with a

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Speaker 2: handler character wearing a sort of straw capsule hat whose

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Speaker 2: name is on Nissan, which means older brother, which is

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Speaker 2: so cute because the straw is the older brother of

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Speaker 2: the NATO.

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Speaker 3: Yeah.

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Speaker 1: The character has also appeared on Natto flavored snacks.

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Speaker 2: I don't know, I don't know, man, I love it.

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Speaker 2: There's a lot of videos of the character kind of

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Speaker 2: like punking people who come up to meet it, because

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Speaker 2: like he's this short little guy and then he suddenly

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Speaker 2: jumps up anyway. Yeah, stretches out very very stringy, stretchy.

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Speaker 2: There is also a national NATO competition every year in Japan.

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Speaker 2: As of twenty sixteen, there were one hundred and ninety

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Speaker 2: four not though products entered.

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Speaker 1: Wow. Yeah once again, listeners, please write in let us know.

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Speaker 2: Ah yeah, yeah. I also this might be one of

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Speaker 2: those sources in English versus other languages issues, but I

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Speaker 2: could not find a really good breakdown pun intended after

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Speaker 2: the fact of exactly what the bacteria is doing in

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Speaker 2: acting on the soybeans, and so if anyone has a

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Speaker 2: better scientific source than I came across for like the

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Speaker 2: sort of vague rundown that I did, please please write

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Speaker 2: it and let us know.

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Speaker 1: Yes, it has long been a historical mystery, though, Lord.

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Speaker 2: It certainly has. And we are going to get into

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Speaker 2: that history as soon as we get back from a

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Speaker 2: quick break. For a word from our sponsors, and we're back.

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Speaker 2: Thank you sponsor, Yes, thank you, so Yes.

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Speaker 1: The history of NATO is a bit of a mystery.

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Speaker 1: There are a lot of theories, but there are two

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Speaker 1: main ones. They each have multiple branching off points of

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Speaker 1: their own. One of them is that it evolved from

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Speaker 1: a similar Chinese preparation, or that it originated in soybean

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Speaker 1: growing areas of Japan over thirteen hundred years ago. Either way,

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Speaker 1: researchers believe NATO was an accidental discovery that occurred after

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Speaker 1: storing soybeans and reichstraw, which was a common way of

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Speaker 1: storing food in the area at the time. That is

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Speaker 1: a story we've heard so many, so many. Oh yeah,

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Speaker 1: so we've done basically everything with fermentation. People were like, oh,

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Speaker 1: I forgot about this thing. And now it tastes different

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Speaker 1: and I like it. Yeah, yes, and I like it.

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Speaker 1: And of course with a staple like this, there are

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Speaker 1: very strong opinions, and there are also legends. One of

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Speaker 1: the most popular legends claims that samurai Lord Minamoto no

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Speaker 1: Yoshie invented Nato during a war that broke out in

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Speaker 1: ten fifty one CE or sometime around there. As the

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Speaker 1: legend goes, HEENUS soldiers were taking cover in a farmhouse

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Speaker 1: and they were eating cooked soybeans when an attack prevented

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Speaker 1: them from finishing their meal, and they didn't want to

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Speaker 1: waste anything, so they stored the soybeans in reichstraw packs

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Speaker 1: and attached those packs to their horses, and the bacteria

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Speaker 1: and the straw, the warmth and the movement of the

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Speaker 1: horses kick started the fermentation, and thus Nato was born.

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Speaker 1: Another version of the story claims the boiled soybeans were

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Speaker 1: more likely going to be used for food for the horses,

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Speaker 1: so okay to say hard to say yep. Another story,

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Speaker 1: with hardly anything in the way of specifics, tells the

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Speaker 1: tale of someone wanting to gift someone, perhaps royalty, with

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Speaker 1: boiled soybeans and wrapping them in rice straw and then

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Speaker 1: the soy beans fermented by the time the gift was presented,

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Speaker 1: and there you go. Whatever the case. Yes, nato was

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Speaker 1: fairly common in Japan by the late seven hundred CE ish,

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Speaker 1: when people would use rice straw to ferment soybeans and

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Speaker 1: get natto, sometimes selling the finished product. It was first

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Speaker 1: seen as a food of the common man, but then

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Speaker 1: it became popular amongst the wealthy and warrior class. In

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Speaker 1: the one thousand CE, Buddhist in Japan further raised the

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Speaker 1: popularity of it and things like tofu and the thirteen

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Speaker 1: hundreds to fifteen hundreds as part of a vegetarian based

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Speaker 1: diet that they were promoting. The first believed written mention

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Speaker 1: of nato took place in fourteen oh five from a

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Speaker 1: Japanese diary, where it was described as stringy soybeans. The

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Speaker 1: next known mention was in fourteen fifty, where nato was

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Speaker 1: featured in a story that gave foods attributes and personalities,

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Speaker 1: and in this Nato was a high ranking officer. In

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Speaker 1: sixteen ninety we got the earliest known depiction of selling

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Speaker 1: nato in art, and recipes for it started appearing more

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Speaker 1: regularly in Japan. In the sixteen hundreds. By around the

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Speaker 1: seventeenth century, nato had become a staple throughout much of Japan,

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Speaker 1: eaten in homes but also as this street food. Yes.

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Speaker 1: The first written English use of the word nato appeared

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Speaker 1: in an eighteen sixty seven Japanese and English dictionary. Yes.

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Speaker 1: One place particularly known for their nato is Mito, in

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Speaker 1: Japan's ibad Aki Prefecture. Due to a relative abundance of

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Speaker 1: smaller sized soybeans, it made sense for farmers to ferment them,

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Speaker 1: and vendors were selling nato at railway stations there as

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Speaker 1: far back as eighteen eighty nine. And the fact that

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Speaker 1: it was sold at these stations, the station that saw

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Speaker 1: a lot of travel and trade, meant that it grew

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Speaker 1: in popularity and that some started to form an association

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Speaker 1: with Mito and nato.

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Speaker 2: Yeah, that continues through today. There's now a statue brass

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Speaker 2: I think of like a straw bundle, split open to

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Speaker 2: reveal notto inside, standing on its end outside the station.

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Speaker 2: It's great.

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Speaker 1: I love that, And then we get a bunch of

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Speaker 1: research into what's going on here.

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Speaker 2: Yeah.

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Speaker 1: In eighteen ninety four, a doctor out of Tokyo University

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Speaker 1: gave the earliest known description of NATO and how it

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Speaker 1: was produced, but he's still he wasn't able to conclusively

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Speaker 1: confirm what was behind the fermentation process of what he

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Speaker 1: called vegetable cheese. A couple of years later, the first

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Speaker 1: written mention of NATO in the US was in the

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Speaker 1: American Journal of Pharmacy, and they were also looking into

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Speaker 1: kind of health benefits, as the title of the publication

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Speaker 1: might suggest. In the early nineteen hundreds, researchers discovered and

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Speaker 1: named the bacteria present in NATO and found a way

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Speaker 1: to grow Bacilli subtili's NATO in a lab without restraw

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Speaker 1: and this made way for the commercialization and mass production

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Speaker 1: of NATO. And not long after that, in the nineteen twenties,

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Speaker 1: we got some of the first examples of commercial NATO

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Speaker 1: in the US. While there were other much earlier known

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Speaker 1: references to NATO related products in other countries like India

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Speaker 1: and China, for example, some big examples of Korea, Korean

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Speaker 1: and Thai styles started popping up in the nineteen seventies.

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Speaker 2: Yeah, and in these days there is ongoing research into

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00:23:05,480 --> 00:23:09,720
Speaker 2: not only these these medical health kind of kind of concepts,

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00:23:09,760 --> 00:23:13,760
Speaker 2: but also into developing soybeans that will be even better

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Speaker 2: for making natto, you know, like high crop yields, small size,

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Speaker 2: high protein content, high fatty acid content.

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Speaker 1: I love all of this. It makes me so happy. Yes,

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Speaker 1: it makes me happy too. The cravings are real. And

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Speaker 1: I did love reading the Nostalgic. There were a lot

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Speaker 1: of firsthand Nostalgic accounts, so people were like, I'm not

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Speaker 1: even sure I really like it. I just have to

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Speaker 1: have it, and I appreciate it.

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Speaker 2: I just miss it when it's not there.

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Speaker 1: So yeah, yeah, but again, yes, this one, as often

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Speaker 1: as the case, was a little difficult to find reliable

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Speaker 1: English source resources. So listeners, if you have any other

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00:23:58,880 --> 00:24:02,240
Speaker 1: resources or just the experiences you'd like to share, we

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00:24:02,280 --> 00:24:06,160
Speaker 1: would love to hear from you. Oh yes, please please, yes,

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00:24:06,320 --> 00:24:08,080
Speaker 1: But I believe that is what we have to say

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00:24:08,080 --> 00:24:10,159
Speaker 1: about not too for now it is.

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00:24:10,560 --> 00:24:12,640
Speaker 2: We do already have some listener mail for you, though,

365
00:24:12,640 --> 00:24:13,919
Speaker 2: and we are going to get into that as soon

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Speaker 2: as we get back from one more quick break forward

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Speaker 2: from our sponsors.

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Speaker 1: And we're back. Thank you sponsor, Yes, thank you, And

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Speaker 1: we're back.

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Speaker 3: With slimy Oh my gosh.

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Speaker 1: Also, I love the term biofilm that was fun.

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00:24:48,520 --> 00:24:52,720
Speaker 2: Oh yeah, yeah, I can. I don't usually get a

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Speaker 2: chance to talk about biofilms in terms of food, but

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00:24:57,119 --> 00:25:02,040
Speaker 2: they are super fascinating ways that bacteria like create an

375
00:25:02,160 --> 00:25:05,520
Speaker 2: environment for themselves and and it's you know, right like

376
00:25:05,560 --> 00:25:09,520
Speaker 2: stay in communication and multiply. It's like, I don't want

377
00:25:09,520 --> 00:25:11,440
Speaker 2: to I don't want to attach this to to NATO

378
00:25:11,440 --> 00:25:13,639
Speaker 2: because NATO it's you know, like I'm not saying that

379
00:25:13,680 --> 00:25:16,679
Speaker 2: it's the same, but okay, so so like the the

380
00:25:16,720 --> 00:25:20,119
Speaker 2: way that that that pink film grows on your shower

381
00:25:21,000 --> 00:25:26,800
Speaker 2: is also a biofilm. It's making hard, unporous ceramic tiles

382
00:25:26,840 --> 00:25:29,480
Speaker 2: something that it can live on, and that's like a

383
00:25:29,520 --> 00:25:33,560
Speaker 2: minor pain in your rear but also so biologically cool.

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Speaker 1: That is cool. Kind of creepy, but cool can be true.

385
00:25:45,320 --> 00:25:48,000
Speaker 1: Oh I get so excited about bacteria. Thank y'all, Thank

386
00:25:48,040 --> 00:25:53,960
Speaker 1: you all for listening to me. Yes, yes, oh my gosh.

387
00:25:53,960 --> 00:25:56,960
Speaker 1: And thanks to everyone who's written in both of the

388
00:25:57,000 --> 00:25:59,840
Speaker 1: topics we're going to talk about in this one, popcorn,

389
00:25:59,840 --> 00:26:06,080
Speaker 1: buckets and Connoli popular. Yeah, topics to write in about

390
00:26:06,160 --> 00:26:09,880
Speaker 1: it seems so Eric wrote in about a few things.

391
00:26:10,400 --> 00:26:13,600
Speaker 1: The Vermouth episode was really interesting. I was really only

392
00:26:13,720 --> 00:26:16,199
Speaker 1: familiar with it being used in drinks and sauces. I

393
00:26:16,240 --> 00:26:19,320
Speaker 1: had never thought of it being a straight drink. I'm

394
00:26:19,400 --> 00:26:21,919
Speaker 1: going to need to be on the lookout now something

395
00:26:21,960 --> 00:26:25,160
Speaker 1: more to try. The whole popcorn bucket thing is pretty interesting.

396
00:26:25,920 --> 00:26:28,240
Speaker 1: I'm old, so this was definitely not something that was

397
00:26:28,280 --> 00:26:31,200
Speaker 1: around when I was a kid and going to movies more.

398
00:26:31,640 --> 00:26:35,280
Speaker 1: I'd heard about all the ones going around. Definitely an

399
00:26:35,320 --> 00:26:38,920
Speaker 1: interesting marketing thing and way to get some different collectibles

400
00:26:38,960 --> 00:26:42,280
Speaker 1: out there. The only thing I ever remember on a

401
00:26:42,280 --> 00:26:45,200
Speaker 1: popcorn bucket was one theater near I sold a limited

402
00:26:45,280 --> 00:26:47,719
Speaker 1: number of buckets for twenty five dollars or thirty dollars

403
00:26:47,720 --> 00:26:50,879
Speaker 1: at the beginning of the year until sold out. First

404
00:26:50,960 --> 00:26:54,399
Speaker 1: pill came with it and refills were two dollars. This

405
00:26:54,560 --> 00:26:56,640
Speaker 1: was around two thousand and five or two thousand and six.

406
00:26:56,800 --> 00:27:00,680
Speaker 1: I believe the refill was a few dollars cheaper than

407
00:27:00,720 --> 00:27:03,600
Speaker 1: the comparable size. I know a few people who got

408
00:27:03,600 --> 00:27:05,400
Speaker 1: them as they went to a few movies a month,

409
00:27:05,480 --> 00:27:07,480
Speaker 1: so it saved them over the course of a year.

410
00:27:08,600 --> 00:27:11,000
Speaker 1: Kotia is a great cheese and I love the variety

411
00:27:11,040 --> 00:27:13,520
Speaker 1: of ways it can be used. Love it on tacos

412
00:27:13,560 --> 00:27:16,359
Speaker 1: and a salad, mix some into mac and cheese right

413
00:27:16,400 --> 00:27:20,960
Speaker 1: before serving. I've actually used it on pasta before to

414
00:27:21,040 --> 00:27:25,200
Speaker 1: change it up a little. Now, lotes all amazing. See

415
00:27:25,240 --> 00:27:29,040
Speaker 1: it on the menu. I'm going to be ordered. I mean,

416
00:27:29,400 --> 00:27:33,160
Speaker 1: Lauren is not wrong. You should always taste the kotilla

417
00:27:33,200 --> 00:27:37,080
Speaker 1: before adding, just to make sure. You've got to be sure, Anny,

418
00:27:37,440 --> 00:27:41,560
Speaker 1: since I heard the confusion here we go for the

419
00:27:41,640 --> 00:27:46,400
Speaker 1: herbs and aluminum in US versus UK. In the UK

420
00:27:46,560 --> 00:27:52,919
Speaker 1: people like herbs with clearly aspirated HS. Americans prefer herbs

421
00:27:53,480 --> 00:27:57,000
Speaker 1: more along French lines. For aluminum, the US is spilled

422
00:27:57,040 --> 00:27:59,719
Speaker 1: aluminum and pronounced that way. In the UK it has

423
00:27:59,720 --> 00:28:05,480
Speaker 1: an extra eye and is aluminium. I said that very strangely,

424
00:28:05,760 --> 00:28:07,879
Speaker 1: but I have heard that. I did know about that.

425
00:28:07,960 --> 00:28:11,080
Speaker 1: I think it's just my brain breaks when I have

426
00:28:11,160 --> 00:28:14,360
Speaker 1: to think about it, because apparently I do pronounce some

427
00:28:14,440 --> 00:28:18,520
Speaker 1: things in the British way and something's not, and so

428
00:28:18,640 --> 00:28:21,879
Speaker 1: every time I have to face that fact, it's like

429
00:28:22,160 --> 00:28:24,320
Speaker 1: looking in the mirror and wondering what's going on here?

430
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Speaker 4: But yes, thank you, yeah, yeah, I'd never I'd never

431
00:28:34,680 --> 00:28:38,160
Speaker 4: thought of herbs being the kind of French pronunciation that

432
00:28:38,320 --> 00:28:39,800
Speaker 4: makes that makes some amount of sense.

433
00:28:40,320 --> 00:28:44,240
Speaker 2: I always think of Susie Eddie Izzard's bit from Dresic

434
00:28:44,360 --> 00:28:50,360
Speaker 2: Hill where where she's like, yeah, Americans say herbs and

435
00:28:50,400 --> 00:28:52,760
Speaker 2: we say herbs because there's a fucking h in it,

436
00:28:57,720 --> 00:28:59,560
Speaker 2: Like yeah, fair enough.

437
00:28:59,640 --> 00:29:03,320
Speaker 1: Yeah, yeah, that's a dangerous path to go down, though,

438
00:29:05,480 --> 00:29:07,200
Speaker 1: it's a dangerous that.

439
00:29:07,760 --> 00:29:10,000
Speaker 2: Look at the word ghost. What's that even doing? I

440
00:29:10,000 --> 00:29:16,440
Speaker 2: don't understand anything. Yeah, now that's all a different show.

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00:29:16,600 --> 00:29:20,600
Speaker 2: That's that's that's that grammar show that the aforementioned ben

442
00:29:20,640 --> 00:29:22,480
Speaker 2: bowlan and I may or may not never ever get

443
00:29:22,520 --> 00:29:23,120
Speaker 2: off the ground.

444
00:29:23,160 --> 00:29:30,880
Speaker 1: So yeah, here we are. Yes, yes, well I do

445
00:29:31,000 --> 00:29:34,560
Speaker 1: appreciate popcorn bucket saving methods. My dad was very much

446
00:29:34,560 --> 00:29:42,000
Speaker 1: in that vein and yes, cotilla all the time in

447
00:29:42,080 --> 00:29:46,080
Speaker 1: mac and cheese. Gosh, yeah, that is that. I need

448
00:29:46,120 --> 00:29:49,480
Speaker 1: to I need to do that, like immediately. That sounds delicious.

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00:29:49,680 --> 00:29:55,320
Speaker 1: Heck okay, Vincenzo wrote, I just wanted to write in

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00:29:55,400 --> 00:29:57,760
Speaker 1: and say thank you for talking about my favorite dessert,

451
00:29:57,920 --> 00:29:58,520
Speaker 1: the canolo.

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00:29:59,000 --> 00:30:02,200
Speaker 2: Growing up in New Jersey, these are ubiquitous, but elsewhere

453
00:30:02,200 --> 00:30:04,600
Speaker 2: they can be difficult to find. So during the pandemic,

454
00:30:04,640 --> 00:30:06,640
Speaker 2: I made a batch for my birthday, which is in April,

455
00:30:06,680 --> 00:30:08,760
Speaker 2: so pretty early in the first year, but we didn't

456
00:30:08,760 --> 00:30:11,840
Speaker 2: know it yet. I couldn't order metal tubes from the internet,

457
00:30:11,840 --> 00:30:14,160
Speaker 2: so I ended up getting a long dowel of appropriate

458
00:30:14,200 --> 00:30:17,000
Speaker 2: diameter and making canola molds. Still use them when I'm

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00:30:17,040 --> 00:30:19,320
Speaker 2: feeling brave enough and it's cool enough to fry them up.

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00:30:20,080 --> 00:30:22,600
Speaker 2: I wanted to include a recipe I found in a

461
00:30:22,680 --> 00:30:26,760
Speaker 2: Setina beson Zenos. I'm not sure if I'm saying that

462
00:30:26,840 --> 00:30:35,120
Speaker 2: right U Sicily Cookbook, which is for an artichoke cream canolo. Okay, yeah,

463
00:30:35,440 --> 00:30:40,239
Speaker 2: A right? What? Yes? B Yeah, I'm so sorry if

464
00:30:40,280 --> 00:30:42,720
Speaker 2: I butchered that author's name. But yeah, the title of

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00:30:42,720 --> 00:30:45,000
Speaker 2: the cookbook is Sicily Cookbook.

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00:30:46,320 --> 00:30:46,720
Speaker 1: There you go.

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00:30:48,760 --> 00:30:49,640
Speaker 2: Oh that looks lovely.

468
00:30:51,680 --> 00:30:55,240
Speaker 1: Oh gosh it does. It looks and sounds really really

469
00:30:55,240 --> 00:30:59,920
Speaker 1: good and I love. I love how many people have

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00:31:00,040 --> 00:31:07,000
Speaker 1: written in very specific things about canolo. It's fantastic. So yes,

471
00:31:07,160 --> 00:31:08,320
Speaker 1: keep that coming.

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00:31:08,400 --> 00:31:12,200
Speaker 2: Yes please? Oh yeah, I always want to have more

473
00:31:12,680 --> 00:31:17,840
Speaker 2: canolo gratings.

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00:31:15,520 --> 00:31:20,240
Speaker 1: Of all of all kids. Well, thanks to both of

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00:31:20,240 --> 00:31:22,640
Speaker 1: these listeners to writing in. If you would like to

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00:31:22,640 --> 00:31:25,959
Speaker 1: write to us, you can our emails hello at savorpod

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00:31:26,000 --> 00:31:26,560
Speaker 1: dot com.

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00:31:26,600 --> 00:31:28,960
Speaker 2: We're also in social media. You can find us on Twitter,

479
00:31:29,040 --> 00:31:33,600
Speaker 2: Facebook and Instagram. Sometimes we in all three of those

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00:31:33,600 --> 00:31:36,120
Speaker 2: places are at savor pod and we do hope to

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00:31:36,160 --> 00:31:39,120
Speaker 2: hear from you. Savor is production of iHeartRadio. For more

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00:31:39,160 --> 00:31:42,160
Speaker 2: podcasts from my heart Radio, you can visit the iHeartRadio app,

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00:31:42,200 --> 00:31:45,400
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

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00:31:45,760 --> 00:31:49,160
Speaker 2: Thanks as always to our superproducers Dylan Fagan and Andrew Howard.

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00:31:49,440 --> 00:31:51,280
Speaker 2: Thanks to you for listening, and we hope that lots

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00:31:51,320 --> 00:31:59,520
Speaker 2: more good things are coming your way