1 00:00:09,400 --> 00:00:11,840 Speaker 1: Hello, and welcome to Saber Prediction of iHeartRadio. 2 00:00:11,960 --> 00:00:14,800 Speaker 2: I'm Annie Reese and I'm Lauren Bobo Bam, and today 3 00:00:14,800 --> 00:00:17,239 Speaker 2: we have an episode for you about Reklet. 4 00:00:18,680 --> 00:00:22,880 Speaker 1: Yes, the cheese and the dish both uh huh uh huh. 5 00:00:22,960 --> 00:00:24,720 Speaker 2: They are a little bit inseparable. 6 00:00:26,200 --> 00:00:30,760 Speaker 1: Indeed, was there any particular reasons was on your mind? Lauren? 7 00:00:31,120 --> 00:00:33,280 Speaker 2: I think it's been on my list for a while, 8 00:00:33,640 --> 00:00:38,480 Speaker 2: and I was looking for a cheese episode to do, 9 00:00:38,640 --> 00:00:41,160 Speaker 2: because you know that we love a cheese episode. And 10 00:00:41,440 --> 00:00:45,600 Speaker 2: I was like, yeah, that sounds really good that I 11 00:00:45,720 --> 00:00:47,760 Speaker 2: just want to be eating that right now because it 12 00:00:47,800 --> 00:00:52,559 Speaker 2: seems like a really good cold weather treat and I 13 00:00:52,600 --> 00:00:55,960 Speaker 2: don't believe I've ever had it, So the cravings in 14 00:00:56,000 --> 00:00:58,240 Speaker 2: this one were real weird. It's always real strange when 15 00:00:58,280 --> 00:01:01,520 Speaker 2: I have intense cravings for something I've never tasted. 16 00:01:04,080 --> 00:01:09,400 Speaker 1: Yes, Yes, And it is a tragedy that you've never 17 00:01:09,480 --> 00:01:14,479 Speaker 1: had it. I was telling Lauren, I know for sure 18 00:01:14,560 --> 00:01:18,760 Speaker 1: that I have had it, but the memories are painted 19 00:01:18,800 --> 00:01:23,160 Speaker 1: with this kind of like golden brush of I was 20 00:01:23,280 --> 00:01:27,839 Speaker 1: cold and maybe i'd just done something outside and had 21 00:01:27,880 --> 00:01:33,039 Speaker 1: Reclet and it was so lovely. But I hate that 22 00:01:33,120 --> 00:01:37,760 Speaker 1: I can't really remember the taste of it necessarily other 23 00:01:37,840 --> 00:01:39,319 Speaker 1: than it was wonderful. 24 00:01:39,800 --> 00:01:41,800 Speaker 2: It's all just kind of fuzzy and sepia toned. 25 00:01:41,959 --> 00:01:45,480 Speaker 1: Yeah, yeah, exactly exactly, which I kind of think is 26 00:01:45,520 --> 00:01:50,600 Speaker 1: the vibe of it. But I wish, I wish that 27 00:01:50,680 --> 00:01:54,520 Speaker 1: I could remember it more clearly than I do. 28 00:01:55,840 --> 00:01:58,920 Speaker 2: We'll just have to go get some again. This is Oh, 29 00:01:59,040 --> 00:02:01,320 Speaker 2: you'll have to form some memories. 30 00:02:02,640 --> 00:02:08,880 Speaker 1: Okay, on board easy. You don't have to convince me. 31 00:02:11,080 --> 00:02:11,600 Speaker 3: Well. 32 00:02:12,040 --> 00:02:15,600 Speaker 1: You can see our past cheese episode that we've done. 33 00:02:16,560 --> 00:02:21,440 Speaker 2: Perhaps especially Immantale, which is Swiss cheese and gray air. 34 00:02:22,120 --> 00:02:24,840 Speaker 2: Also our fondue episode. 35 00:02:25,080 --> 00:02:30,040 Speaker 1: Yes, yes, very related, very related. But I guess this 36 00:02:30,120 --> 00:02:31,600 Speaker 1: brings us to our question. 37 00:02:31,800 --> 00:02:41,640 Speaker 2: Sure, raclette, what is it? Well, Raclette is both a 38 00:02:41,720 --> 00:02:44,320 Speaker 2: type of cheese and a dish made with that cheese. 39 00:02:44,600 --> 00:02:47,600 Speaker 2: The cheese itself is a semi hard cheese with a 40 00:02:47,639 --> 00:02:52,200 Speaker 2: firmer washed rind, made traditionally with raw cow's milk. It's 41 00:02:52,280 --> 00:02:55,359 Speaker 2: a creamy yellow in color with some tiny holes scattered 42 00:02:55,360 --> 00:02:58,000 Speaker 2: throughout the body, and the rind is like a deeper gold. 43 00:02:58,400 --> 00:03:01,840 Speaker 2: The flavor is mostly mellow, like nutty and buttery, with 44 00:03:01,880 --> 00:03:05,200 Speaker 2: a little sweetness and funky earthiness, traditionally a little bit 45 00:03:05,240 --> 00:03:08,359 Speaker 2: of like herbal and fruity notes in there too. It's 46 00:03:08,400 --> 00:03:11,919 Speaker 2: typically aged only briefly so that it doesn't harden too much. 47 00:03:12,360 --> 00:03:17,080 Speaker 2: Like everything about this, cheese is pointed towards making it meltable. 48 00:03:17,600 --> 00:03:21,240 Speaker 2: As for the dish, reclette, in which you melt the 49 00:03:21,320 --> 00:03:25,480 Speaker 2: cheese into a lovely gooey mess and pour it over 50 00:03:25,600 --> 00:03:30,360 Speaker 2: a plateful of stuff like slices of bread, small boiled potatoes, 51 00:03:30,520 --> 00:03:35,520 Speaker 2: pickled vegetables, grilled vegetables, salad, greens, and various cured meats, 52 00:03:36,320 --> 00:03:41,240 Speaker 2: giving you just like a real warming stick to your ribs, 53 00:03:41,280 --> 00:03:46,160 Speaker 2: like salty, starchy cheesy meal with little bursts of savory 54 00:03:46,320 --> 00:03:50,040 Speaker 2: and tartness. The classic way of doing this is to 55 00:03:50,080 --> 00:03:54,520 Speaker 2: take half a wheel of cheese and arrange it with 56 00:03:54,560 --> 00:03:57,760 Speaker 2: the sliced side close to a fire and let the 57 00:03:57,800 --> 00:04:00,440 Speaker 2: surface get all bubby and maybe a little bit, and 58 00:04:00,440 --> 00:04:04,120 Speaker 2: then scrape that melted layer off onto your plate of food. 59 00:04:05,000 --> 00:04:08,600 Speaker 2: Especially when done in that manner reclet, the dish is 60 00:04:08,640 --> 00:04:11,640 Speaker 2: sort of celebratory, like like a special occasion or holiday 61 00:04:11,680 --> 00:04:14,800 Speaker 2: sort of thing, a dish to be enjoyed with friends 62 00:04:14,800 --> 00:04:17,920 Speaker 2: and family, and perhaps especially to help warm you up. 63 00:04:18,160 --> 00:04:22,680 Speaker 2: During winter gatherings. The cheese certainly can be enjoyed in 64 00:04:22,720 --> 00:04:26,960 Speaker 2: different ways, perhaps aged longer, maybe eaten as a table cheese, 65 00:04:26,960 --> 00:04:30,040 Speaker 2: but it's sort of made for melting, so most applications 66 00:04:30,040 --> 00:04:36,839 Speaker 2: are melt related. Reclette is like a comfy cozy blanket. 67 00:04:38,000 --> 00:04:42,479 Speaker 2: It's it's like giving your dinner a comfy cozy blanket. 68 00:04:43,800 --> 00:04:49,920 Speaker 3: It is. It's so warm and delightful. 69 00:04:51,200 --> 00:04:57,880 Speaker 2: Man really mad that I'm not eating this right now? Okay, 70 00:04:57,960 --> 00:05:02,920 Speaker 2: all right. Cheese bas cheese is a way of preserving 71 00:05:02,960 --> 00:05:05,800 Speaker 2: the nutrients in milk and making them fun to eat. 72 00:05:06,360 --> 00:05:08,640 Speaker 2: You do that by getting a bunch of the water 73 00:05:08,720 --> 00:05:11,360 Speaker 2: out of the milk and convincing the solids to form 74 00:05:11,440 --> 00:05:14,520 Speaker 2: up together. In the case of recklet, you accomplish this 75 00:05:14,880 --> 00:05:19,160 Speaker 2: with both rennet and some friendly lactic acid bacteria. Rennet 76 00:05:19,200 --> 00:05:21,680 Speaker 2: is an enzyme that young cattle and other ruminants have 77 00:05:21,720 --> 00:05:24,360 Speaker 2: in their stomachs to help them digest milk. These days, 78 00:05:24,360 --> 00:05:28,120 Speaker 2: rennet is often lab produced from plant sources or by 79 00:05:28,600 --> 00:05:32,640 Speaker 2: farming microbes to produce it. Rennet helps coagulate the milk. 80 00:05:33,240 --> 00:05:36,200 Speaker 2: Lactic acid bacteria are a category of bacteria that eat 81 00:05:36,240 --> 00:05:40,279 Speaker 2: some of the sugars in milk. And poop acids. Bacteria 82 00:05:40,400 --> 00:05:45,559 Speaker 2: poop acids also help coagulate the solids in milk. Both 83 00:05:45,600 --> 00:05:49,960 Speaker 2: of these products can work to do that basically because 84 00:05:50,120 --> 00:05:53,120 Speaker 2: milk is made up of fats and fat soluble stuff 85 00:05:53,480 --> 00:05:56,240 Speaker 2: and water and water soluble stuff, and like fats and 86 00:05:56,279 --> 00:05:59,680 Speaker 2: water don't like being mixed together to begin with. So 87 00:06:00,360 --> 00:06:04,120 Speaker 2: for reklet, you coagulate your milk into curds that is 88 00:06:04,160 --> 00:06:06,720 Speaker 2: the fats and stuff, and whey that is the water 89 00:06:06,760 --> 00:06:09,000 Speaker 2: and stuff. You separate out the way and press the 90 00:06:09,040 --> 00:06:13,000 Speaker 2: curds into molds, either wheels or squares. You brine the 91 00:06:13,080 --> 00:06:15,320 Speaker 2: cheeses for about a day to get some salt in 92 00:06:15,560 --> 00:06:17,600 Speaker 2: and some more water out and to start to form 93 00:06:17,640 --> 00:06:20,640 Speaker 2: a rind. Then you take them out and smear them 94 00:06:20,680 --> 00:06:23,680 Speaker 2: with the culture of microbes, both yeasts and bacteria, and 95 00:06:23,720 --> 00:06:25,839 Speaker 2: then put them in storage for like three to six 96 00:06:25,880 --> 00:06:29,599 Speaker 2: months to develop their flavors and textures. During this time, 97 00:06:29,760 --> 00:06:33,200 Speaker 2: you like brush or rub down each cheese with brine 98 00:06:33,360 --> 00:06:38,599 Speaker 2: and turn them regularly to develop that rind. Some cheesemakers 99 00:06:38,640 --> 00:06:44,760 Speaker 2: do add herbs and spices to their cheese, maybe like peppercorn, garlic, mustard, seed, chilis, 100 00:06:45,040 --> 00:06:48,920 Speaker 2: et cetera. Reclet may also be dry aged for at 101 00:06:48,960 --> 00:06:52,280 Speaker 2: least nine months to produce a hard cheese suitable for grading. 102 00:06:53,360 --> 00:06:56,080 Speaker 2: The wheels are typically about like twelve to fourteen inches 103 00:06:56,080 --> 00:06:59,039 Speaker 2: across and around three inches high. That's like thirty to 104 00:06:59,080 --> 00:07:02,400 Speaker 2: thirty five centimeters by eight centimeters. They weigh right around 105 00:07:02,440 --> 00:07:04,760 Speaker 2: twelve pounds, which is like five and a half kilos. 106 00:07:05,320 --> 00:07:08,320 Speaker 2: The squares are like about equivalent in volume, but can 107 00:07:08,400 --> 00:07:11,360 Speaker 2: be made smaller, and it can also be packaged in 108 00:07:11,400 --> 00:07:14,680 Speaker 2: wedges or slices, so you don't have an entire twelve 109 00:07:14,680 --> 00:07:18,560 Speaker 2: pounds of cheese on hand. Although why that's a problem. 110 00:07:18,360 --> 00:07:18,880 Speaker 1: I don't know. 111 00:07:22,120 --> 00:07:26,200 Speaker 2: Cheesemakers around the world make different versions of raclette, but 112 00:07:26,240 --> 00:07:30,120 Speaker 2: there is a protected designation of origin for one, and 113 00:07:30,160 --> 00:07:33,760 Speaker 2: that is Reclette du Valet. I know I'm saying that wrong. 114 00:07:33,840 --> 00:07:38,600 Speaker 2: I'm so sorry. Valet is a canton or state in Switzerland. 115 00:07:38,760 --> 00:07:41,119 Speaker 2: It's in the mountains in the southwest like bordering France 116 00:07:41,160 --> 00:07:44,600 Speaker 2: and Italy. Like it's where the matter Horn is. The 117 00:07:44,640 --> 00:07:47,840 Speaker 2: region is renowned for its dairy due to their tradition 118 00:07:48,080 --> 00:07:51,720 Speaker 2: of bringing cows up into these mountain pastures for the 119 00:07:51,760 --> 00:07:55,080 Speaker 2: summer to graze on like a lovely biome of grasses 120 00:07:55,120 --> 00:07:59,800 Speaker 2: and flowers and herbs. As always, there are like real 121 00:08:00,000 --> 00:08:04,040 Speaker 2: specific rules about how the pdo cheese is made, the 122 00:08:04,120 --> 00:08:06,920 Speaker 2: valleys where it's made, the breeds of cows that the 123 00:08:06,920 --> 00:08:10,320 Speaker 2: milk comes from, the production and aging process, like down 124 00:08:10,360 --> 00:08:14,440 Speaker 2: to the material used to build the shelves that the 125 00:08:14,520 --> 00:08:18,160 Speaker 2: cheeses are aged on. It's red pine. It's only red pine. 126 00:08:18,320 --> 00:08:23,520 Speaker 2: There you go. I will say, though, that the alpine 127 00:08:23,520 --> 00:08:26,320 Speaker 2: bits of France and Italy do have particular varieties of 128 00:08:26,360 --> 00:08:29,040 Speaker 2: raclett that they've developed for themselves over the years, and 129 00:08:29,080 --> 00:08:32,880 Speaker 2: that enthusiasts do have like opinions about and really value 130 00:08:32,920 --> 00:08:38,120 Speaker 2: for their own their own properties. The cheese and the 131 00:08:38,160 --> 00:08:42,480 Speaker 2: dish gets its name from that scrape of the melted 132 00:08:42,600 --> 00:08:46,320 Speaker 2: layer off of the wheel and onto your plate. It 133 00:08:46,400 --> 00:08:50,079 Speaker 2: roots from the French term rack layer, meaning to scrape. 134 00:08:50,920 --> 00:08:54,440 Speaker 2: But it's like relatively rare to have a whole half 135 00:08:54,520 --> 00:08:56,839 Speaker 2: a wheel and like melt layers of it off by 136 00:08:56,840 --> 00:09:00,760 Speaker 2: a fire. These days there are specialty pans for melting 137 00:09:00,840 --> 00:09:04,160 Speaker 2: slices of raclette under a broiler, and home appliances like 138 00:09:04,200 --> 00:09:07,720 Speaker 2: a type of electric grill called a ralconette that you 139 00:09:07,760 --> 00:09:09,880 Speaker 2: can set up like right at the table to melt 140 00:09:09,880 --> 00:09:12,640 Speaker 2: pans of cheese and also grill like meats and vegs. 141 00:09:13,280 --> 00:09:16,640 Speaker 2: There are also fancier electric options that are built to 142 00:09:16,760 --> 00:09:20,520 Speaker 2: hold a half wheel of cheese and heat it for scraping. 143 00:09:21,800 --> 00:09:24,319 Speaker 2: If you have a good local cheese boonder, they might 144 00:09:24,360 --> 00:09:31,680 Speaker 2: rent these out for reclet parties. Reclet parties, yeah, because 145 00:09:31,720 --> 00:09:34,280 Speaker 2: if you're hosting a party and you need a theme, 146 00:09:34,440 --> 00:09:36,120 Speaker 2: why not make it a racklet party? 147 00:09:38,240 --> 00:09:45,360 Speaker 1: Oh my goodness, Yes, there's advice online for how to 148 00:09:45,440 --> 00:09:47,680 Speaker 1: throw one. 149 00:09:48,160 --> 00:09:50,440 Speaker 2: Apparently they were a little bit big and around like 150 00:09:50,480 --> 00:09:53,520 Speaker 2: the Washington DC area back in like twenty twenty three. 151 00:09:53,840 --> 00:09:59,840 Speaker 2: I don't know. Well, I will investigate. I need to 152 00:10:00,160 --> 00:10:05,000 Speaker 2: more about this, right. If you learn more, tell me 153 00:10:05,240 --> 00:10:14,360 Speaker 2: share absolutely. However you cook your rec let, you want 154 00:10:14,360 --> 00:10:16,720 Speaker 2: to cook it low and slow and catch it just 155 00:10:16,760 --> 00:10:18,960 Speaker 2: when it starts to bubble, when it's like glossy, but 156 00:10:19,000 --> 00:10:23,920 Speaker 2: before the fat start melting out. From what I have gathered, 157 00:10:24,360 --> 00:10:29,480 Speaker 2: serving specifically cornichons and pickled onions alongside reclet is like 158 00:10:29,559 --> 00:10:33,199 Speaker 2: basically necessary. Those are like two of the things that 159 00:10:33,240 --> 00:10:38,440 Speaker 2: you need on the plate. Specific fresh veg to be 160 00:10:38,520 --> 00:10:40,480 Speaker 2: served either raw or grilled. It's kind of a matter 161 00:10:40,520 --> 00:10:43,200 Speaker 2: of taste. But I've seen tomatoes, mushrooms, and onions mentioned 162 00:10:43,200 --> 00:10:47,760 Speaker 2: a lot. The salad greens seem important, perhaps especially in France. 163 00:10:48,320 --> 00:10:51,600 Speaker 2: I think that salad is just important in France in general, though, 164 00:10:51,679 --> 00:10:54,200 Speaker 2: so I don't know. Also, a nice dry white wine 165 00:10:54,200 --> 00:10:56,800 Speaker 2: would not go wrong here. I think something like nice 166 00:10:56,800 --> 00:11:00,000 Speaker 2: and crisp, like like a pinogree or a proper reaseling. 167 00:11:01,040 --> 00:11:04,280 Speaker 2: The American thing where weaselings are usually sweet is a travesty. 168 00:11:04,320 --> 00:11:06,839 Speaker 2: But that's a different episode, Uh Christmas kind of what 169 00:11:06,880 --> 00:11:09,200 Speaker 2: you're going for in terms of any beverage pairing here, 170 00:11:09,880 --> 00:11:14,800 Speaker 2: like light red wines, nice Pilsner's, maybe a black tea. Yeah. 171 00:11:15,320 --> 00:11:18,760 Speaker 2: Because the Pdo cheese is made with raw milk, you 172 00:11:18,840 --> 00:11:23,600 Speaker 2: cannot get it imported in the United States. However, pasteurized 173 00:11:23,720 --> 00:11:27,960 Speaker 2: versions from the area, plus from elsewhere, including state side dairies, 174 00:11:28,000 --> 00:11:32,559 Speaker 2: are becoming more available due to recent trends featuring the cheese, 175 00:11:32,559 --> 00:11:36,920 Speaker 2: perhaps especially on social media. It is a very visually 176 00:11:37,160 --> 00:11:42,640 Speaker 2: visceral food, yes, Like you see video of someone doing 177 00:11:42,679 --> 00:11:45,880 Speaker 2: the scrape and you're like, why am I not consuming 178 00:11:45,960 --> 00:11:46,839 Speaker 2: that right now? 179 00:11:48,800 --> 00:11:48,959 Speaker 3: Oh? 180 00:11:49,040 --> 00:11:55,160 Speaker 1: Yeah, especially if you like cheese. To witness cheese being 181 00:11:55,240 --> 00:11:58,320 Speaker 1: scraped off onto French fries for instance. 182 00:11:58,400 --> 00:12:03,360 Speaker 2: Oh no, I just you keep saying things that make 183 00:12:03,440 --> 00:12:03,960 Speaker 2: it worse. 184 00:12:04,720 --> 00:12:16,559 Speaker 3: I know, I know, Well, Lauren, what about the nutrition. 185 00:12:18,040 --> 00:12:20,840 Speaker 2: Cheese is a nutrient dense food. That is the purpose 186 00:12:20,880 --> 00:12:24,040 Speaker 2: of cheese. You know, you've got lots of protein and 187 00:12:24,120 --> 00:12:27,400 Speaker 2: fats and raclette watch your portion sizes eat a vegetable 188 00:12:27,520 --> 00:12:31,520 Speaker 2: treats are nice. I will say that Raclette typically has 189 00:12:31,640 --> 00:12:37,079 Speaker 2: very little lactose due to its production process. So if 190 00:12:37,080 --> 00:12:38,440 Speaker 2: that's something you're watching out for. 191 00:12:39,400 --> 00:12:43,840 Speaker 1: Yeah, yeah, yes, indeed, Well we do have some numbers 192 00:12:43,840 --> 00:12:44,199 Speaker 1: for you. 193 00:12:44,520 --> 00:12:44,880 Speaker 2: We do. 194 00:12:45,720 --> 00:12:45,800 Speaker 4: So. 195 00:12:46,520 --> 00:12:51,080 Speaker 2: Total production of the pedio Reclet Dublat is something like 196 00:12:51,240 --> 00:12:56,440 Speaker 2: two three hundred metric tons a year, mostly produced by 197 00:12:56,480 --> 00:13:01,520 Speaker 2: about twenty commercial dairies, but a lot more than that 198 00:13:01,640 --> 00:13:05,280 Speaker 2: does get made around Switzerland and internationally. I read an 199 00:13:05,360 --> 00:13:08,000 Speaker 2: estimate of like one hundred thousand metric tons a year. 200 00:13:09,080 --> 00:13:14,679 Speaker 2: Apparently France produces about twenty thousand metric tons. There is 201 00:13:15,440 --> 00:13:21,160 Speaker 2: a world record for the biggest reclut party. It was 202 00:13:21,200 --> 00:13:25,160 Speaker 2: achieved in twenty twenty five in Ballet. Some two hundred 203 00:13:25,160 --> 00:13:29,000 Speaker 2: and fifty volunteers served four eight hundred and ninety three 204 00:13:29,120 --> 00:13:35,240 Speaker 2: guests pdo Reclet. This did beat out a French record 205 00:13:35,240 --> 00:13:37,920 Speaker 2: from the previous year of a party with a mere 206 00:13:38,000 --> 00:13:40,200 Speaker 2: two two hundred and thirty six guests. 207 00:13:41,480 --> 00:13:51,640 Speaker 1: Yeah, ridiculous, right, Pilly, what are you even doing? Oh? 208 00:13:51,720 --> 00:13:52,520 Speaker 3: That party? 209 00:13:52,600 --> 00:13:53,679 Speaker 1: That sounds amazing? 210 00:13:54,160 --> 00:14:02,480 Speaker 2: Yeah, yep, while you're still pondering that, okay. There has 211 00:14:02,520 --> 00:14:07,120 Speaker 2: been research into the microbiome of Pdio raclet. It was 212 00:14:07,120 --> 00:14:09,400 Speaker 2: published in twenty twenty one. It looked at twenty one 213 00:14:09,440 --> 00:14:14,439 Speaker 2: different wheels of cheese and it identified forty six different 214 00:14:14,440 --> 00:14:18,080 Speaker 2: species of bacteria in the cheese's body or bodies, i 215 00:14:18,080 --> 00:14:22,040 Speaker 2: should say, and two hundred and three different species in 216 00:14:22,080 --> 00:14:26,520 Speaker 2: their rhnes. Love this and there were significant differences in 217 00:14:26,560 --> 00:14:29,080 Speaker 2: the microbiomes of cheeses from different producers. 218 00:14:31,280 --> 00:14:33,000 Speaker 1: You gotta love the science of cheese. 219 00:14:33,160 --> 00:14:39,360 Speaker 2: Yes, yes, there are a number of festivals devoted to Raclett. 220 00:14:40,800 --> 00:14:46,320 Speaker 2: There's the Raclett World Championships, held every October in Switzerland. 221 00:14:46,960 --> 00:14:48,840 Speaker 2: I think they only started up in twenty twenty four, 222 00:14:49,160 --> 00:14:51,720 Speaker 2: but as of twenty twenty five, one hundred and fifty 223 00:14:51,800 --> 00:14:56,200 Speaker 2: varieties of raclet were entered. There are different categories of 224 00:14:56,240 --> 00:14:59,840 Speaker 2: winners for cheeses made in the Alpine region versus elsewhere, 225 00:15:00,040 --> 00:15:05,840 Speaker 2: and for those made with raw milk versus pasteurized. I 226 00:15:05,920 --> 00:15:08,480 Speaker 2: had to put this note in so Okay, there's a 227 00:15:08,520 --> 00:15:11,720 Speaker 2: restaurant in Alexandria, Virginia. I haven't been to it, but 228 00:15:11,800 --> 00:15:16,600 Speaker 2: it's called Cheese Teak Sure, and they host a Raclette 229 00:15:16,640 --> 00:15:19,960 Speaker 2: Fest every year. It's actually running right now. It's this year. 230 00:15:20,000 --> 00:15:24,480 Speaker 2: It's February twenty second through March fifteenth, and they run 231 00:15:24,520 --> 00:15:28,080 Speaker 2: an alpine menu during that time and we'll scrape raclette 232 00:15:28,160 --> 00:15:32,040 Speaker 2: table side for you. Their typical platter is like potatoes, bagat, salad, 233 00:15:32,080 --> 00:15:36,960 Speaker 2: green sausages and cornerschons and pickled onions. But they do 234 00:15:37,240 --> 00:15:41,720 Speaker 2: also have an option where you can get raclette scraped 235 00:15:41,760 --> 00:15:49,560 Speaker 2: onto anything on their menu for twelve bucks. Yes, and 236 00:15:49,600 --> 00:15:52,200 Speaker 2: their menu is small, but like I was just looking 237 00:15:52,240 --> 00:15:54,640 Speaker 2: at it and nose and I was laughing out loud 238 00:15:54,720 --> 00:15:57,160 Speaker 2: because it was just so like like, yeah, you can 239 00:15:57,280 --> 00:15:59,400 Speaker 2: do that, of course we'll do that for you. And 240 00:15:59,440 --> 00:16:02,440 Speaker 2: it's just like, yeah, I don't know, like fried cheese curds, sure, 241 00:16:03,280 --> 00:16:07,160 Speaker 2: waggy slider, yeah, spinach and artichoke dip. That could use 242 00:16:07,200 --> 00:16:17,040 Speaker 2: some some more, Yes, delightful. If anyone has been, If 243 00:16:17,080 --> 00:16:21,600 Speaker 2: anyone is familiar, let us know World Reclet Day is 244 00:16:21,600 --> 00:16:26,440 Speaker 2: December thirteenth. Totally missed that one. I Recklet gets looped 245 00:16:26,440 --> 00:16:28,800 Speaker 2: into a lot of European Christmas markets, and I think 246 00:16:28,840 --> 00:16:30,840 Speaker 2: the day developed out of that as part of like 247 00:16:30,880 --> 00:16:37,080 Speaker 2: industry marketing. Also in Vallet, there is an annual festival 248 00:16:37,280 --> 00:16:39,560 Speaker 2: or like not like a not like an organized festival, 249 00:16:39,560 --> 00:16:44,280 Speaker 2: but like a series of local happenings around hurting the 250 00:16:44,400 --> 00:16:47,360 Speaker 2: cow's home for the winter at the end of the 251 00:16:47,400 --> 00:16:54,400 Speaker 2: summer grazing season. And apparently it can involve cow parades 252 00:16:54,800 --> 00:17:00,560 Speaker 2: and yodeling, and like a lot of cheese, including reclette, 253 00:17:01,800 --> 00:17:05,439 Speaker 2: the cow parades can involve just really lovely accessories for 254 00:17:05,480 --> 00:17:10,639 Speaker 2: the cows, like floral garlands or arrangements, large bells, really 255 00:17:10,680 --> 00:17:12,600 Speaker 2: really beautiful love it. 256 00:17:14,000 --> 00:17:19,480 Speaker 1: The cows deserve it, you know, they do, they do. Yeah, 257 00:17:19,880 --> 00:17:22,639 Speaker 1: we should spotlight them more often, we should. 258 00:17:24,760 --> 00:17:25,760 Speaker 2: We should. 259 00:17:27,320 --> 00:17:32,440 Speaker 1: Well, there is quite the interesting history behind this one. 260 00:17:32,680 --> 00:17:35,320 Speaker 2: There is, and we are going to get into that 261 00:17:35,400 --> 00:17:37,160 Speaker 2: as soon as we get back from a quick break. 262 00:17:37,160 --> 00:17:39,000 Speaker 2: For a word from our sponsors. 263 00:17:47,720 --> 00:17:48,320 Speaker 3: And we're back. 264 00:17:48,359 --> 00:17:50,000 Speaker 2: Thank you sponsors, Yes, thank you. 265 00:17:51,240 --> 00:17:59,639 Speaker 1: Okay, So standard cheese disclaimer. Cheese was probably accidentally invented, 266 00:18:00,440 --> 00:18:05,320 Speaker 1: discovered in multiple places at different times based on environment 267 00:18:05,560 --> 00:18:11,200 Speaker 1: and circumstances. A lot of cheese origin stories are embellished 268 00:18:11,840 --> 00:18:13,919 Speaker 1: because as humans we love cheese. 269 00:18:14,920 --> 00:18:15,719 Speaker 3: We love cheese. 270 00:18:15,800 --> 00:18:16,919 Speaker 2: It boils down to that. 271 00:18:17,080 --> 00:18:17,280 Speaker 3: Yep. 272 00:18:18,480 --> 00:18:23,960 Speaker 1: Yes, So in this outline, in this timeline of the history, 273 00:18:24,040 --> 00:18:27,000 Speaker 1: we are going to be talking about reclette as a 274 00:18:27,040 --> 00:18:31,400 Speaker 1: dish and as a cheese and people do love it. 275 00:18:31,480 --> 00:18:34,080 Speaker 1: So some of it has been embellished, I think. 276 00:18:34,200 --> 00:18:34,400 Speaker 4: Yeah. 277 00:18:34,480 --> 00:18:36,800 Speaker 2: Yeah, as with all cheese episodes, a little bit of 278 00:18:36,840 --> 00:18:38,600 Speaker 2: a great assault with the history here. 279 00:18:39,560 --> 00:18:45,240 Speaker 1: Yes, yes, but okay, let's get into it. Historians believe reclet, 280 00:18:45,520 --> 00:18:49,080 Speaker 1: the cheese and the dish originated in the Swiss Alps 281 00:18:49,280 --> 00:18:53,360 Speaker 1: and specifically with herders in the Fallet region of southern Switzerland. 282 00:18:54,280 --> 00:18:58,280 Speaker 1: As we've discussed in our past cheese episodes, the environment 283 00:18:58,520 --> 00:19:02,399 Speaker 1: and the food source of the the animal, dairy producer 284 00:19:02,760 --> 00:19:07,000 Speaker 1: and this case cows, influences how cheeses come to be 285 00:19:07,320 --> 00:19:12,359 Speaker 1: and the ultimate taste, which is what happened here. High 286 00:19:12,440 --> 00:19:16,480 Speaker 1: altitude grazing and short blades of grass imparted an earthy 287 00:19:16,680 --> 00:19:21,520 Speaker 1: flavor to the cheese. The earliest ancestors of racclet cheese 288 00:19:21,560 --> 00:19:26,639 Speaker 1: were most likely developed with improved cheesemaking methods being discovered 289 00:19:26,680 --> 00:19:31,760 Speaker 1: in the fourteenth and fifteenth century, although some do note 290 00:19:31,840 --> 00:19:37,440 Speaker 1: early monastery bread cheeses from the twelfth or thirteenth century 291 00:19:37,600 --> 00:19:39,760 Speaker 1: as a precursor to those as well, so that this 292 00:19:39,920 --> 00:19:42,680 Speaker 1: was basically a cheese that melted and you would dip 293 00:19:42,760 --> 00:19:46,639 Speaker 1: your bread in or something like that. Many learned to 294 00:19:46,760 --> 00:19:49,840 Speaker 1: make it at home, and it was a good way 295 00:19:49,880 --> 00:19:53,920 Speaker 1: to stretch foods during the winter. It's very it's nice. 296 00:19:54,240 --> 00:20:02,119 Speaker 1: It's nice that being said timeline wise, Swiss legends of 297 00:20:02,280 --> 00:20:07,000 Speaker 1: folk hero William Tell describe him eating raclette prior to 298 00:20:07,040 --> 00:20:11,080 Speaker 1: shooting an apple off his son's head. This was in 299 00:20:11,320 --> 00:20:15,240 Speaker 1: twelve ninety one and it was probably pretty different from 300 00:20:15,280 --> 00:20:22,199 Speaker 1: what we think of today, but a big, a big tail. 301 00:20:22,680 --> 00:20:26,040 Speaker 1: According to some sources, melting cheese by a fire in 302 00:20:26,119 --> 00:20:30,080 Speaker 1: Europe has been a practice since the twelfth century CE, 303 00:20:30,280 --> 00:20:33,080 Speaker 1: if not for far longer. Oh yeah, melting cheese is great. 304 00:20:33,680 --> 00:20:34,480 Speaker 2: Yeah, I just. 305 00:20:34,440 --> 00:20:36,359 Speaker 1: Feel like that's one of those things that just makes sense. 306 00:20:37,760 --> 00:20:41,359 Speaker 1: But yes, several places in the Alps have traditions of 307 00:20:41,480 --> 00:20:44,879 Speaker 1: roasting cheese by are over a fire, which was first 308 00:20:44,880 --> 00:20:50,080 Speaker 1: documented in Ballet in fifteen seventy four. In the early 309 00:20:50,240 --> 00:20:54,119 Speaker 1: days shepherds from the Valet region may have placed a 310 00:20:54,160 --> 00:20:57,280 Speaker 1: wedge of reclet around a fire until the edges melted, 311 00:20:57,880 --> 00:21:00,600 Speaker 1: and then would scoop or scrape it on to something 312 00:21:00,720 --> 00:21:04,919 Speaker 1: like potatoes, perhaps roasted potatoes over the fire or bread, 313 00:21:05,240 --> 00:21:10,640 Speaker 1: sometimes accompanied with a type of pickled vegetable. Historian suggests 314 00:21:10,640 --> 00:21:14,040 Speaker 1: that they might have started this practice because they needed 315 00:21:14,040 --> 00:21:18,080 Speaker 1: a cheese and or other types of foods like potatoes 316 00:21:18,119 --> 00:21:22,000 Speaker 1: that didn't spoil in the summer as they transversed the 317 00:21:22,240 --> 00:21:28,280 Speaker 1: Alps for days or weeks. Again, just a nice, rewarding, 318 00:21:28,760 --> 00:21:30,119 Speaker 1: filling dish. 319 00:21:30,840 --> 00:21:34,479 Speaker 2: Yeah, yeah, good. Good for keeping your strength up when 320 00:21:34,520 --> 00:21:37,359 Speaker 2: you're hiking around mountains. 321 00:21:38,080 --> 00:21:46,359 Speaker 1: Yes, I would love reclut or hiking around mountains. It 322 00:21:46,520 --> 00:21:49,639 Speaker 1: seems that raclett really settled into what we think of 323 00:21:49,720 --> 00:21:54,720 Speaker 1: it today in Vallet towards the end of the eighteen hundreds, 324 00:21:54,920 --> 00:21:57,919 Speaker 1: though there were several written mentions of it prior to that. 325 00:21:58,840 --> 00:22:01,600 Speaker 1: Some of the earliest written uses of the word reclette 326 00:22:02,119 --> 00:22:06,240 Speaker 1: to describe a dish of roasted cheese appeared in French 327 00:22:06,280 --> 00:22:10,600 Speaker 1: sources as far back as eighteen seventy five. An eighteen 328 00:22:10,720 --> 00:22:15,359 Speaker 1: eighty six document on cheese making techniques described the process 329 00:22:15,480 --> 00:22:20,880 Speaker 1: of making the cheese itself. So yeah, really settling. In 330 00:22:21,560 --> 00:22:26,680 Speaker 1: Writing from the late nineteenth and early twentieth century describes 331 00:22:26,760 --> 00:22:30,919 Speaker 1: roclette as this really special dish, and the association of 332 00:22:30,960 --> 00:22:36,280 Speaker 1: it with Valet deepened traditions and customs formed around the 333 00:22:36,359 --> 00:22:39,800 Speaker 1: cheese too. It was given as a gift, or, according 334 00:22:39,880 --> 00:22:44,560 Speaker 1: to some sources, aged to be served at one's funeral. 335 00:22:45,560 --> 00:22:49,600 Speaker 1: Here's a quote from Yvonne price Work's nineteen eighty three 336 00:22:49,640 --> 00:22:52,919 Speaker 1: novel The Meal of Death. My father, who died in 337 00:22:53,040 --> 00:22:56,960 Speaker 1: nineteen forty two, had a cheese from eighteen ninety eight 338 00:22:57,400 --> 00:23:00,600 Speaker 1: and we ate it when he died. Ay four year 339 00:23:00,640 --> 00:23:03,359 Speaker 1: old cheese. Wow. 340 00:23:04,080 --> 00:23:07,639 Speaker 2: Yeah, right, this is a great tradition. I know. 341 00:23:09,320 --> 00:23:10,159 Speaker 1: That's amazing. 342 00:23:10,359 --> 00:23:14,800 Speaker 2: I am so into this. Okay, all right, yes. 343 00:23:15,359 --> 00:23:20,240 Speaker 1: I'm so into it too. Reclect, the cheese and the 344 00:23:20,280 --> 00:23:25,280 Speaker 1: dish stayed fairly local until the twentieth century. The dish 345 00:23:25,320 --> 00:23:30,480 Speaker 1: was featured as Valet's national dish at an exhibition in Scion, 346 00:23:30,680 --> 00:23:34,879 Speaker 1: a town in the Canton of Valat. While the event 347 00:23:34,920 --> 00:23:37,760 Speaker 1: attracted many visitors, it was still sort of an in 348 00:23:37,880 --> 00:23:42,000 Speaker 1: the no situation. Like some chefs in France knew about it, 349 00:23:42,080 --> 00:23:47,359 Speaker 1: so they were making it okay, yeah, Yeah, Valet cheese 350 00:23:47,440 --> 00:23:51,679 Speaker 1: producers organized after World War One, which shifted how the 351 00:23:51,720 --> 00:23:56,199 Speaker 1: production of the cheese worked and who controlled it. Up 352 00:23:56,320 --> 00:24:00,320 Speaker 1: until the nineteen sixties, production of the cheese stayed pretty 353 00:24:00,400 --> 00:24:05,560 Speaker 1: much in Valat. That changed after Raclette appeared at the 354 00:24:05,760 --> 00:24:11,840 Speaker 1: nineteen sixty four Swiss National Exhibition, which really put Klette 355 00:24:11,960 --> 00:24:16,520 Speaker 1: on the national and international map. The popularity of the 356 00:24:16,640 --> 00:24:20,760 Speaker 1: cheese and the dish soared, and producers in Valet were 357 00:24:21,359 --> 00:24:25,440 Speaker 1: unable to keep up with the demand. Other producers started 358 00:24:25,440 --> 00:24:28,280 Speaker 1: making their own takes on it, and by the early 359 00:24:28,320 --> 00:24:32,760 Speaker 1: two thousands, while Valet was producing about two tons of 360 00:24:32,800 --> 00:24:36,920 Speaker 1: the cheese, the rest of Switzerland was producing about ten 361 00:24:37,119 --> 00:24:44,520 Speaker 1: tons of it. Yes. Helping along with Raclett's popularity and 362 00:24:44,640 --> 00:24:48,520 Speaker 1: accessibility around the world was the invention of the reclette 363 00:24:48,560 --> 00:24:50,960 Speaker 1: grill in the mid twentieth century. 364 00:24:51,800 --> 00:24:54,640 Speaker 2: Yeah, I think this was in the nineteen seventies and 365 00:24:55,520 --> 00:24:59,919 Speaker 2: just saying there have been a lot of different specifics 366 00:25:00,080 --> 00:25:05,240 Speaker 2: and innovations in the electric reclet grill market over the years. 367 00:25:06,680 --> 00:25:13,000 Speaker 1: Yes, yes, And it allowed for easier indoor preparation of 368 00:25:13,040 --> 00:25:16,879 Speaker 1: the dish without needing a full or half wheel of cheese, 369 00:25:17,400 --> 00:25:21,359 Speaker 1: and it facilitated it spread across Europe and eventually to 370 00:25:21,720 --> 00:25:26,639 Speaker 1: North America. It was also one piece of many that 371 00:25:26,800 --> 00:25:31,199 Speaker 1: transitioned it from something shepherds ate to sustain themselves to 372 00:25:31,560 --> 00:25:37,560 Speaker 1: a really celebratory food. Notably, though plenty of places in 373 00:25:37,640 --> 00:25:41,800 Speaker 1: Valet still serve it traditionally melted over a fire. Yeah. 374 00:25:43,040 --> 00:25:49,000 Speaker 2: Yes, yeah, and it really is much loved. For one 375 00:25:49,160 --> 00:25:52,160 Speaker 2: example that I have for you, because I was googling 376 00:25:52,200 --> 00:25:56,560 Speaker 2: the term raclette and science together. In nineteen ninety six, 377 00:25:56,720 --> 00:26:00,359 Speaker 2: a pair of German scientists working with eider like the 378 00:26:00,440 --> 00:26:04,159 Speaker 2: Nuclear Fusion Research Project, they published this paper about a 379 00:26:04,200 --> 00:26:07,200 Speaker 2: heat transfer model that they had developed that they named 380 00:26:08,359 --> 00:26:12,439 Speaker 2: a little bit of a stretch RECLET, which is an 381 00:26:12,440 --> 00:26:16,960 Speaker 2: acronym for the rate analysis code for Plasma energy Transfer 382 00:26:17,119 --> 00:26:23,840 Speaker 2: Transient Evaluation, pulling the L from plasma instead of the P. 383 00:26:24,640 --> 00:26:30,040 Speaker 2: But I adore this. It's fantastic. 384 00:26:34,480 --> 00:26:39,040 Speaker 1: Raclette du Valet received a protected Designation of Origin or 385 00:26:39,119 --> 00:26:44,200 Speaker 1: PEDIO in two thousand and seven, and from what I read, 386 00:26:44,320 --> 00:26:48,359 Speaker 1: around the twenty tens, Reclett's popularity started growing in the 387 00:26:48,480 --> 00:26:53,400 Speaker 1: United States. Before then, it had been relatively unknown or 388 00:26:53,520 --> 00:27:00,600 Speaker 1: overshadowed by fondue, in part due to barriers around importing 389 00:27:00,680 --> 00:27:03,840 Speaker 1: good quality French or Valet cheese. 390 00:27:04,800 --> 00:27:08,840 Speaker 2: Yeah, and the aforementioned social media boost really did help. 391 00:27:09,600 --> 00:27:12,280 Speaker 2: It is again just visually striking. 392 00:27:13,720 --> 00:27:20,880 Speaker 1: It really is. And Switzerland's alpine pasture season was listed 393 00:27:20,920 --> 00:27:25,880 Speaker 1: as part of UNESCO's Intangible Cultural Heritage in twenty twenty three. 394 00:27:27,040 --> 00:27:30,920 Speaker 1: This is the season from May through October when livestock clut, cow, 395 00:27:31,080 --> 00:27:37,840 Speaker 1: sheep and goats grays at high altitude. Yeah, but Raclutte 396 00:27:38,720 --> 00:27:45,920 Speaker 1: has it's an interesting journey raclutt has had from kind 397 00:27:45,920 --> 00:27:50,840 Speaker 1: of the shepherds. We just need to sustain ourselves to 398 00:27:50,960 --> 00:27:58,160 Speaker 1: the very fancy I'm visiting Switzerland or skiing to now. 399 00:28:00,200 --> 00:28:02,000 Speaker 2: Yeah, and I mean, and it is. It is like 400 00:28:02,240 --> 00:28:05,080 Speaker 2: it's spoken about with a lot of nostalgia. And also 401 00:28:05,359 --> 00:28:08,280 Speaker 2: it's definitely a thing that you might have like at 402 00:28:08,280 --> 00:28:12,159 Speaker 2: a at a holiday party or like a wedding, you know, 403 00:28:12,280 --> 00:28:13,919 Speaker 2: like that level of celebration. 404 00:28:15,160 --> 00:28:25,040 Speaker 1: Yeah, it is lovely, It really is. So listeners, Oh 405 00:28:25,080 --> 00:28:31,800 Speaker 1: my goodness, if you have any thoughts, experiences, experiences, yes, 406 00:28:33,080 --> 00:28:37,159 Speaker 1: we would love to hear from you. I understand that 407 00:28:37,200 --> 00:28:39,800 Speaker 1: it is also definitely the kind of thing that's like 408 00:28:40,320 --> 00:28:43,400 Speaker 1: low key unavoidable if you go on a skiing trip. 409 00:28:44,360 --> 00:28:48,080 Speaker 2: Yes, in the Alps. So oh my goodness, let us know, 410 00:28:48,200 --> 00:28:51,479 Speaker 2: let us know. But that is about what we have 411 00:28:51,560 --> 00:28:54,920 Speaker 2: to say about Raklett for now. We do already have 412 00:28:54,960 --> 00:28:56,640 Speaker 2: some listener mail for you, though, and we're going to 413 00:28:56,640 --> 00:28:58,160 Speaker 2: get into that as soon as we get back from 414 00:28:58,160 --> 00:29:00,000 Speaker 2: one more quick break for a word from our sponsors. 415 00:29:09,960 --> 00:29:10,480 Speaker 1: And we're back. 416 00:29:10,520 --> 00:29:13,760 Speaker 4: Thank you, sponsor, Yes, thank you, And we're back with 417 00:29:23,640 --> 00:29:28,520 Speaker 4: melt yeah. 418 00:29:28,520 --> 00:29:29,600 Speaker 3: Our grope. 419 00:29:30,240 --> 00:29:32,760 Speaker 1: The red beans and rice episode came out a few 420 00:29:32,840 --> 00:29:33,680 Speaker 1: days after I. 421 00:29:33,600 --> 00:29:34,320 Speaker 3: Had made it. 422 00:29:35,080 --> 00:29:37,800 Speaker 2: Mine don't take that long, but they do require an 423 00:29:37,880 --> 00:29:42,280 Speaker 2: overnight soak. I generally shoot for roughly twenty four hour 424 00:29:42,400 --> 00:29:47,040 Speaker 2: soak with some bicarb, added rints a couple of times 425 00:29:47,120 --> 00:29:51,560 Speaker 2: and refresh. I then slowly cooked down some onion, celery, 426 00:29:51,640 --> 00:29:55,440 Speaker 2: and red bell pepper. Green bell and I do not 427 00:29:55,520 --> 00:29:58,840 Speaker 2: get along. I then add. 428 00:29:58,600 --> 00:30:02,239 Speaker 1: My spices and cook for about two minutes, and then 429 00:30:02,320 --> 00:30:05,600 Speaker 1: dump in my beans for a minute, and then cover 430 00:30:05,680 --> 00:30:09,960 Speaker 1: and simmer for four hours. At four hours, I fry 431 00:30:10,040 --> 00:30:13,520 Speaker 1: up some and dewey and then slice that in for 432 00:30:13,640 --> 00:30:17,560 Speaker 1: thirty minutes. Then comes my step That drives a lot 433 00:30:17,560 --> 00:30:21,640 Speaker 1: of traditionalists crazy, but I really like the way it works. Out. 434 00:30:22,320 --> 00:30:25,720 Speaker 1: I rinse my rice and then dump rice into the mixtures. 435 00:30:26,040 --> 00:30:30,760 Speaker 1: Add additional liquid if needed, generally chicken stock, bring to 436 00:30:30,840 --> 00:30:33,959 Speaker 1: a brief boil, and then simmer for about twenty minutes. 437 00:30:34,880 --> 00:30:38,240 Speaker 1: I always make sure I have more liquid than needed 438 00:30:38,280 --> 00:30:43,800 Speaker 1: to keep it a little wet. Then serve won't hit traditional, 439 00:30:43,880 --> 00:30:46,800 Speaker 1: but it does hit the spot for me and I 440 00:30:46,960 --> 00:30:54,320 Speaker 1: actually made it on a Monday. Now onto raspberries. They 441 00:30:54,360 --> 00:30:57,480 Speaker 1: are one of my favorites, along with blackberries. I think 442 00:30:57,480 --> 00:31:01,400 Speaker 1: a combination of the two is absolutely wonderful. I also 443 00:31:01,480 --> 00:31:04,280 Speaker 1: love to use frozen ones in a number of dishes. 444 00:31:04,800 --> 00:31:08,120 Speaker 1: A good one is a mix of Greek yogurt, milk, honey, 445 00:31:08,240 --> 00:31:13,120 Speaker 1: chia seeds, peanut butter, oats, and frozen raspberries. Mix together 446 00:31:13,320 --> 00:31:17,160 Speaker 1: and let it sit overnight. I don't measure anything, I 447 00:31:17,320 --> 00:31:21,240 Speaker 1: do it by heart. You do want it a little 448 00:31:21,320 --> 00:31:24,000 Speaker 1: runnier when you put it in, as the chia seeds 449 00:31:24,040 --> 00:31:27,239 Speaker 1: and oats will thicken it up overnight. I think it 450 00:31:27,320 --> 00:31:30,080 Speaker 1: gives you a nice breakfast to start the day with. 451 00:31:31,200 --> 00:31:33,360 Speaker 1: What is nice is there seems to be a nice 452 00:31:33,400 --> 00:31:37,920 Speaker 1: little window where you can get local, seasoned fresh raspberries, blackberries, 453 00:31:38,000 --> 00:31:42,600 Speaker 1: and peaches. I'll maserrate a mix of those, then get 454 00:31:42,680 --> 00:31:46,200 Speaker 1: some ricotta and whip that up with some honey, lemon zest, 455 00:31:46,240 --> 00:31:49,360 Speaker 1: and lemon juice. Put the berries on top of some 456 00:31:49,520 --> 00:31:53,280 Speaker 1: of that, and enjoy a wonderful dessert. Oh that does 457 00:31:53,320 --> 00:31:57,160 Speaker 1: sound wonderful. That does sound good. I feel like we're 458 00:31:57,200 --> 00:32:02,040 Speaker 1: getting a lot of summer crave. Yeah, I'm not sure 459 00:32:02,040 --> 00:32:05,880 Speaker 1: what to do at this current moment. 460 00:32:07,080 --> 00:32:09,680 Speaker 2: Yeah, I do have a bag of frozen berries in 461 00:32:09,720 --> 00:32:12,720 Speaker 2: my freezer, which is where they would be, I suppose. 462 00:32:13,120 --> 00:32:16,160 Speaker 2: And yeah, I maybe I'll do something with that. I've 463 00:32:16,200 --> 00:32:18,280 Speaker 2: been meaning to do something with that. I tend not 464 00:32:18,320 --> 00:32:22,760 Speaker 2: to cook desserts like for myself, but why why shouldn't I? 465 00:32:22,960 --> 00:32:26,880 Speaker 2: Why wouldn't I? You should be right or like an 466 00:32:26,920 --> 00:32:28,000 Speaker 2: overnight outs kind of thing. 467 00:32:28,240 --> 00:32:35,160 Speaker 1: Yeah, yeah, yes, yes, uh, And I'm glad. I'm very 468 00:32:35,160 --> 00:32:38,600 Speaker 1: happy to hear that you did red beans and rice. 469 00:32:39,680 --> 00:32:42,520 Speaker 2: Oh yeah, and that we snuck in with you there, yeah, 470 00:32:42,640 --> 00:32:45,400 Speaker 2: just right after you made it one of those kiss 471 00:32:45,400 --> 00:32:49,640 Speaker 2: me kind of things. Yeah, I'm sure that someone out 472 00:32:49,680 --> 00:32:52,240 Speaker 2: there is mad about the way that you make it, 473 00:32:52,280 --> 00:32:53,280 Speaker 2: but it sounds lovely. 474 00:32:55,480 --> 00:33:01,960 Speaker 1: Yes, honestly, if it's good for you, I think engaging 475 00:33:02,040 --> 00:33:07,000 Speaker 1: in conversation about why someone is mad about it is fun. 476 00:33:07,640 --> 00:33:13,680 Speaker 2: Yeah, exactly right, right. I do love cooking rice, and 477 00:33:13,720 --> 00:33:17,600 Speaker 2: with the cooking liquid of a whole dish, it really 478 00:33:17,640 --> 00:33:21,960 Speaker 2: makes the whole thing come together. Oh man. And this 479 00:33:22,080 --> 00:33:25,880 Speaker 2: is also some like good advice for I. I am 480 00:33:25,960 --> 00:33:28,160 Speaker 2: planning on making my own red beans and rice that 481 00:33:28,840 --> 00:33:32,200 Speaker 2: necessarily is going to be non traditional because the normal 482 00:33:32,200 --> 00:33:34,480 Speaker 2: recipe includes a number of things that I cannot consume. 483 00:33:35,840 --> 00:33:37,840 Speaker 2: I'm really looking forward to it though, Like I've got 484 00:33:37,880 --> 00:33:39,720 Speaker 2: like a bean delivery coming tomorrow. 485 00:33:41,280 --> 00:33:46,040 Speaker 1: Oh my gosh, I am so excited for you. I 486 00:33:46,160 --> 00:33:47,560 Speaker 1: just got so. 487 00:33:48,680 --> 00:33:52,760 Speaker 2: I went with the traditional Camillia beans. I also ordered 488 00:33:52,800 --> 00:33:57,880 Speaker 2: some some like Louisiana medium green rice and yeah, going 489 00:33:57,960 --> 00:33:58,320 Speaker 2: to do it. 490 00:33:59,200 --> 00:34:01,920 Speaker 3: Oh my gosh, you have to report back, Oh I. 491 00:34:01,880 --> 00:34:09,040 Speaker 2: Will, I will. MICHAELA wrote sharing a quail recipe that 492 00:34:09,120 --> 00:34:11,040 Speaker 2: is not mine and that I haven't tried but just 493 00:34:11,160 --> 00:34:13,920 Speaker 2: happened to pass my awareness. Right before listening to the 494 00:34:13,960 --> 00:34:17,520 Speaker 2: European quail episode. There is a book called Coma Agua 495 00:34:17,560 --> 00:34:22,239 Speaker 2: Parachacolte like waterfruit Chocolate by Laura Esquival. I've never heard 496 00:34:22,239 --> 00:34:25,000 Speaker 2: her name out loud anyway, and each chapter and the 497 00:34:25,000 --> 00:34:29,040 Speaker 2: story in general revolves around a recipe. One of those 498 00:34:29,120 --> 00:34:31,799 Speaker 2: is quail and rose petal sauce. There are tons of 499 00:34:31,880 --> 00:34:35,000 Speaker 2: variations of this recipe online. My mom shared this book 500 00:34:35,000 --> 00:34:37,320 Speaker 2: with me as a teen, and it is sad but beautiful. 501 00:34:37,600 --> 00:34:39,960 Speaker 2: The book was turned into a movie in the nineties, 502 00:34:40,000 --> 00:34:43,200 Speaker 2: and more recently into a series on HBO. A Season 503 00:34:43,200 --> 00:34:44,960 Speaker 2: one of the series is set up like the book, 504 00:34:45,040 --> 00:34:48,279 Speaker 2: with one recipe featured heavily in the episode. I've seen 505 00:34:48,280 --> 00:34:50,720 Speaker 2: the movie, but really love the production of the series. 506 00:34:50,920 --> 00:34:55,560 Speaker 2: The cinematography of the cooking scenes is beautiful. Oh, I 507 00:34:55,560 --> 00:34:57,000 Speaker 2: didn't know that they made a series. 508 00:34:57,719 --> 00:34:58,719 Speaker 1: I didn't know that either. 509 00:34:59,000 --> 00:35:00,960 Speaker 2: This is really excite. 510 00:35:01,600 --> 00:35:10,280 Speaker 1: Yes, yes, Oh. Also I'm very intrigued by this recipe overall. 511 00:35:11,960 --> 00:35:13,680 Speaker 1: Quail and rose petal song. 512 00:35:13,840 --> 00:35:16,840 Speaker 2: Oh yeah, yeah, it's the one that Christine wrote in 513 00:35:16,880 --> 00:35:21,680 Speaker 2: about as well, and and right. I The more that 514 00:35:21,800 --> 00:35:24,200 Speaker 2: I look at that combination of words, the more I'm like, 515 00:35:24,239 --> 00:35:24,800 Speaker 2: oh no. 516 00:35:27,440 --> 00:35:35,240 Speaker 1: Yes, yeah, HBO finally catching on to what they should 517 00:35:35,280 --> 00:35:39,440 Speaker 1: be episodes about. 518 00:35:39,680 --> 00:35:44,800 Speaker 2: Yeah yeah, more more more food shows. More food related 519 00:35:44,840 --> 00:35:49,640 Speaker 2: shows should be out there. Absolutely, yes, yes. 520 00:35:49,480 --> 00:35:54,960 Speaker 1: Indeed wow. Thanks to both of these listeners for writing in. 521 00:35:56,120 --> 00:35:58,080 Speaker 1: If you would like to write to us. We would 522 00:35:58,120 --> 00:36:01,000 Speaker 1: love to hear from you. You can Emil at Hello, 523 00:36:01,120 --> 00:36:04,439 Speaker 1: atsavorpod dot com. We're also on social media. You can 524 00:36:04,480 --> 00:36:07,640 Speaker 1: find us on Blue Sky and Instagram at saver pod 525 00:36:07,719 --> 00:36:08,960 Speaker 1: and we do hope to hear from you. 526 00:36:09,440 --> 00:36:12,359 Speaker 2: Save is a production of iHeartRadio. For more podcasts from 527 00:36:12,360 --> 00:36:15,799 Speaker 2: my Heart Radio, you can visit the iHeartRadio app, Apple Podcasts, 528 00:36:15,880 --> 00:36:18,520 Speaker 2: or wherever you listen to your favorite shows. Thanks as 529 00:36:18,560 --> 00:36:21,520 Speaker 2: always to our super producers Dylan Fagan and Andrew Howard. 530 00:36:21,920 --> 00:36:23,719 Speaker 2: Thanks to you for listening, and we hope that lots 531 00:36:23,719 --> 00:36:33,000 Speaker 2: more good things are coming your way.