1 00:00:08,160 --> 00:00:10,320 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,400 --> 00:00:13,080 Speaker 1: I'm Annie Reese and I'm Lauren Bogelbaum. And today we're 3 00:00:13,119 --> 00:00:18,480 Speaker 1: talking about Filipino adobo, Yes, which I have very little 4 00:00:18,880 --> 00:00:22,200 Speaker 1: experience with, but sounds amazing and I want it. I'm 5 00:00:22,200 --> 00:00:28,080 Speaker 1: determined it's so good. Yes, this has been a not 6 00:00:28,280 --> 00:00:33,960 Speaker 1: infrequent listener request. Yes, so I believe that we've read 7 00:00:34,200 --> 00:00:37,840 Speaker 1: um to listener emails from Catlin or Caitlin perhaps and 8 00:00:38,000 --> 00:00:42,600 Speaker 1: e J who specifically wrote in about um Filipino a dobo, 9 00:00:42,760 --> 00:00:45,120 Speaker 1: and I know others have, but I did want to 10 00:00:45,720 --> 00:00:50,280 Speaker 1: reread a section of e J's email because I feel 11 00:00:50,280 --> 00:00:53,400 Speaker 1: like if it's it's a good t l DAR for 12 00:00:53,560 --> 00:00:58,880 Speaker 1: this section. Yeah yeah, um so E G wrote, this 13 00:00:58,960 --> 00:01:01,440 Speaker 1: is the history of the Philippine means embedded in one dish. 14 00:01:01,800 --> 00:01:05,160 Speaker 1: Meat traditionally soaked in vinegar, evolved further when the Chinese 15 00:01:05,160 --> 00:01:07,760 Speaker 1: trade brought soy sauce and the Spanish colonization made more 16 00:01:07,800 --> 00:01:11,280 Speaker 1: spices available. I once promised a taco lesson literally make 17 00:01:11,360 --> 00:01:13,840 Speaker 1: tacos out of an El Paso taco kit to my 18 00:01:13,920 --> 00:01:17,080 Speaker 1: Japanese students, but it was my packed lunch of Filipino 19 00:01:17,160 --> 00:01:19,959 Speaker 1: chicken adobo that blew the minds of my students. It 20 00:01:20,040 --> 00:01:23,160 Speaker 1: goes so well with rice, they exclaimed. They are definitely 21 00:01:23,200 --> 00:01:26,280 Speaker 1: not wrong. Adobo is Filipino picnic food because it is 22 00:01:26,360 --> 00:01:29,080 Speaker 1: vinegar based, it does not spoil in our tropical climate 23 00:01:29,319 --> 00:01:33,600 Speaker 1: and travels well in the tupple ware. Oh yeah, I 24 00:01:33,640 --> 00:01:36,640 Speaker 1: have not had that much experience with it, but it 25 00:01:36,800 --> 00:01:39,280 Speaker 1: is one of the many very delicious dishes that I 26 00:01:39,319 --> 00:01:43,000 Speaker 1: had while visiting a friend out in Oakland, California, where 27 00:01:43,240 --> 00:01:48,240 Speaker 1: there is UH or traditionally has been UM, a relatively 28 00:01:48,320 --> 00:01:52,520 Speaker 1: large Filipino population, and a lot of really amazing restaurants. UM. 29 00:01:52,560 --> 00:01:56,400 Speaker 1: There is also here in Atlanta, just opened up, possibly 30 00:01:56,560 --> 00:02:01,960 Speaker 1: during the quarantine. A Filipino play is called Esta or 31 00:02:02,000 --> 00:02:06,240 Speaker 1: possibly Estalita UM over in Grant Park, right across from 32 00:02:06,240 --> 00:02:12,600 Speaker 1: Oakland Cemetery. So so, fellow a t L folks look 33 00:02:12,680 --> 00:02:16,440 Speaker 1: them up. They're doing amazing work. I when I was 34 00:02:16,480 --> 00:02:18,160 Speaker 1: looking up, where can I get my hands on the 35 00:02:18,240 --> 00:02:24,200 Speaker 1: san Antauh, they popped up. Yeah, but I'm also interested 36 00:02:24,400 --> 00:02:27,440 Speaker 1: in cooking it, because I did see. I looked at 37 00:02:27,480 --> 00:02:29,680 Speaker 1: a bunch of recipes for this, and while some of 38 00:02:29,720 --> 00:02:32,440 Speaker 1: them were complicated or maybe more complicated, than what I'm 39 00:02:32,520 --> 00:02:36,440 Speaker 1: used to anyway. Um, a lot of them were fairly easy. 40 00:02:36,680 --> 00:02:44,679 Speaker 1: So if anybody has any recipes, Oh goodness, yes, yes, yes, yes, 41 00:02:44,720 --> 00:02:46,240 Speaker 1: Oh my gosh, I'm so excited to try it. It It 42 00:02:46,360 --> 00:02:49,680 Speaker 1: sounds delicious. Um. But I guess that brings us to 43 00:02:49,680 --> 00:02:58,840 Speaker 1: our question. Filipino adobo what is it? Well, Filipino adobo 44 00:02:59,120 --> 00:03:02,480 Speaker 1: is a dish that can be many things, but at 45 00:03:02,520 --> 00:03:08,679 Speaker 1: its core, it's a stuff, usually protein, marinated usually and 46 00:03:08,720 --> 00:03:12,120 Speaker 1: then braised or stewed in a sauce or almost like 47 00:03:12,120 --> 00:03:16,560 Speaker 1: a brine of a vinegar, something salty, black pepper, probably 48 00:03:16,600 --> 00:03:21,040 Speaker 1: garlican bay leaves, maybe other seasonings, and often served with 49 00:03:21,080 --> 00:03:27,000 Speaker 1: that sauce over rice. And I know, I know that 50 00:03:27,120 --> 00:03:30,880 Speaker 1: is extremely in specific. Um. That's because this is a 51 00:03:30,960 --> 00:03:34,560 Speaker 1: highly adaptable, very personal dish. It's really more like a 52 00:03:34,560 --> 00:03:38,320 Speaker 1: cooking method, um than a specific type of food. Um. 53 00:03:38,360 --> 00:03:41,800 Speaker 1: They say that in the Philippines, every island, every neighborhood, 54 00:03:41,840 --> 00:03:46,160 Speaker 1: every household, every person has their own not just favorite, 55 00:03:46,280 --> 00:03:50,400 Speaker 1: but like correct version of a dobo. I love that 56 00:03:50,400 --> 00:03:56,200 Speaker 1: because that implies that you think everyone else's is increased incorrect, right, 57 00:03:56,840 --> 00:04:00,880 Speaker 1: like literally everyone else's only Yeah, yeah, I I read 58 00:04:00,880 --> 00:04:02,840 Speaker 1: a lot of I I read from a lot of 59 00:04:03,120 --> 00:04:06,400 Speaker 1: cooks and chefs that like, depending on the people who 60 00:04:06,400 --> 00:04:09,040 Speaker 1: they're cooking for, they will cook it differently because they 61 00:04:09,040 --> 00:04:12,680 Speaker 1: know that they have a specific preference for it. I 62 00:04:13,280 --> 00:04:15,320 Speaker 1: love that, though. I love the idea that you would 63 00:04:16,680 --> 00:04:21,600 Speaker 1: patron a restaurant enough or just like half that conversation 64 00:04:21,640 --> 00:04:24,560 Speaker 1: with the person the chef, and they'll be like, Okay, okay, 65 00:04:24,600 --> 00:04:28,679 Speaker 1: I got you brown sugar. Sure, but or like whatever 66 00:04:28,720 --> 00:04:30,320 Speaker 1: it is that it is or or that yeah, like 67 00:04:30,320 --> 00:04:32,360 Speaker 1: like you might choose a restaurant or that, Like if 68 00:04:32,400 --> 00:04:34,960 Speaker 1: you're a home cook and you're cooking for you know, 69 00:04:35,040 --> 00:04:40,240 Speaker 1: like one person versus another in your house, right, yeah, Yeah. 70 00:04:39,760 --> 00:04:44,560 Speaker 1: The star ingredient is often bone in skin on chicken 71 00:04:44,600 --> 00:04:47,880 Speaker 1: pieces at dark meat. Often I've seen many, many, many 72 00:04:47,960 --> 00:04:51,400 Speaker 1: recipes for but you can you can like adobo pretty 73 00:04:51,440 --> 00:04:55,360 Speaker 1: much anything. Pork squid or leafy greens are also real common, 74 00:04:55,680 --> 00:05:00,480 Speaker 1: but other seafood, chili, peppers or other vegetables pretty much anything, Yeah, 75 00:05:00,560 --> 00:05:06,000 Speaker 1: can be a do bode um, pork, pork ribs, pork belly, duck, tuna, octopus, shrimp. 76 00:05:06,320 --> 00:05:10,080 Speaker 1: I've seen so many different variations um. Other things like 77 00:05:10,120 --> 00:05:14,400 Speaker 1: potatoes and onions can be added for proteins and other 78 00:05:14,440 --> 00:05:17,360 Speaker 1: things that benefit from like a good browning. Um. You 79 00:05:17,440 --> 00:05:21,039 Speaker 1: pans here the stuff first and then cook it down 80 00:05:21,040 --> 00:05:23,520 Speaker 1: in the sauce, and sometimes might finish the dish by 81 00:05:23,560 --> 00:05:26,320 Speaker 1: taking that protein out in either broiling or frying or 82 00:05:26,360 --> 00:05:29,680 Speaker 1: grilling it before serving to provide a texture contrast of 83 00:05:29,720 --> 00:05:38,800 Speaker 1: a crispy and tender Yeah, right right. The vinegars used 84 00:05:38,800 --> 00:05:42,400 Speaker 1: are often like local area specialties, like a cane vinegar 85 00:05:42,560 --> 00:05:46,960 Speaker 1: made from fermented sugarcane juice or molasses, coconut vinegar made 86 00:05:47,000 --> 00:05:50,600 Speaker 1: from either fermented coconut tree sap or from coconut water, 87 00:05:51,360 --> 00:05:54,440 Speaker 1: or palm vinegar made from the sap from the Nipa palm. 88 00:05:54,520 --> 00:05:56,800 Speaker 1: Nipa palm. I didn't look that one up, and I'm 89 00:05:56,800 --> 00:06:00,599 Speaker 1: going to keep moving. Um. Vinegar is an important ingredient 90 00:06:00,920 --> 00:06:04,279 Speaker 1: and condiment in general in Filipino cuisine. UM. And the 91 00:06:04,320 --> 00:06:08,359 Speaker 1: word is succa, which I wanted to include just because 92 00:06:08,360 --> 00:06:10,159 Speaker 1: of the sheer number of I'm going to get you 93 00:06:10,200 --> 00:06:13,040 Speaker 1: succa puns that I came across while I'm doing the 94 00:06:13,240 --> 00:06:19,279 Speaker 1: reading for this episode. That's amazing, that's amazing. UM, And 95 00:06:19,320 --> 00:06:23,000 Speaker 1: I'm unfamiliar with all of these vinegar's personally but um, 96 00:06:23,080 --> 00:06:27,000 Speaker 1: but as one would imagine, they all have slightly different 97 00:06:27,080 --> 00:06:30,240 Speaker 1: levels of like acid and sweetness and other flavors. And 98 00:06:30,240 --> 00:06:33,080 Speaker 1: I've read that they're vaguely similar in vibe to um, 99 00:06:33,120 --> 00:06:36,120 Speaker 1: either apple cide or vinegar or rice vinegar, depending on 100 00:06:36,720 --> 00:06:38,800 Speaker 1: kind of what you're which one you're dealing with, or 101 00:06:38,839 --> 00:06:40,800 Speaker 1: what you're going for so um. If you are trying 102 00:06:40,800 --> 00:06:42,720 Speaker 1: to cook this in a place where those things are 103 00:06:42,720 --> 00:06:46,880 Speaker 1: not available to you, those could be possible substitutes. UM. 104 00:06:46,920 --> 00:06:51,520 Speaker 1: The salt element, maybe salt or soy sauce. Often it 105 00:06:51,600 --> 00:06:54,600 Speaker 1: is soy sauce. You can add a sweetener from brown 106 00:06:54,680 --> 00:06:57,360 Speaker 1: sugar to honey to a soft drink I saw like 107 00:06:57,520 --> 00:07:01,880 Speaker 1: sprite and Coca cola a dope bows um. You can 108 00:07:01,920 --> 00:07:04,880 Speaker 1: add coconut milk or mashed pork liver to give it 109 00:07:04,960 --> 00:07:08,000 Speaker 1: kind of a different creamy creaminess or texture. You can 110 00:07:08,040 --> 00:07:12,840 Speaker 1: add other seasonings, from ginger to hot peppers. And I 111 00:07:12,840 --> 00:07:16,640 Speaker 1: can hear some of you screaming through time and space 112 00:07:16,840 --> 00:07:20,120 Speaker 1: that that one of those things, or all of those 113 00:07:20,160 --> 00:07:24,320 Speaker 1: things that I just said is not a dobo. I'm 114 00:07:24,400 --> 00:07:27,280 Speaker 1: merely reporting what I have read that some people do. 115 00:07:27,920 --> 00:07:30,800 Speaker 1: And I want to assure you that your version is correct, 116 00:07:32,880 --> 00:07:42,560 Speaker 1: very diplomatic, lauren, very smooth, very wise. Oh goodness. UM 117 00:07:42,640 --> 00:07:45,000 Speaker 1: so yeah, yeah, you can have a lot of variation 118 00:07:45,280 --> 00:07:48,000 Speaker 1: in the final result, but the dish is just an 119 00:07:48,000 --> 00:07:52,800 Speaker 1: amazing comfort food UM, bright and tangy, salty, savory and 120 00:07:52,840 --> 00:07:56,800 Speaker 1: a little bit pungent, silky and tender, with pops of 121 00:07:56,840 --> 00:07:59,680 Speaker 1: whatever other flavors and textures you choose to add in. 122 00:08:00,560 --> 00:08:05,360 Speaker 1: Not to be confused with, however, Caribbean and Central and 123 00:08:05,400 --> 00:08:09,360 Speaker 1: South American adobo, which is a category of seasoning blends 124 00:08:09,520 --> 00:08:13,920 Speaker 1: used to make sauces and to season and marinate meats. UM. 125 00:08:13,960 --> 00:08:15,680 Speaker 1: There are a lot of variations on that too, but 126 00:08:15,720 --> 00:08:20,320 Speaker 1: the basic ingredients are similar a little bit different garlic, oregano, turmeric, 127 00:08:20,440 --> 00:08:23,240 Speaker 1: and black pepper, often mixed with a vinegar and or 128 00:08:23,360 --> 00:08:26,600 Speaker 1: a tart citrus juice. Both words do come from the 129 00:08:26,640 --> 00:08:31,520 Speaker 1: same source, though, uh, that being Spanish colonizers who observed 130 00:08:31,840 --> 00:08:36,120 Speaker 1: native peoples in these places crafting these marinated meat dishes UM. 131 00:08:36,120 --> 00:08:39,120 Speaker 1: A Spanish word for marinate is ato bar and so 132 00:08:39,160 --> 00:08:42,920 Speaker 1: eventually uh folks took to calling both the Filipino dish 133 00:08:42,960 --> 00:08:49,400 Speaker 1: and the American sauce adobo yep, yeah, pip, yep. H. 134 00:08:50,080 --> 00:08:54,320 Speaker 1: Well what about the nutrition, Oh, it depends on how 135 00:08:54,400 --> 00:08:58,520 Speaker 1: you cook, it doesn't it doesn't it, but but yeah, 136 00:08:58,679 --> 00:09:01,520 Speaker 1: in general, it is a pretty hard the meal. Um, 137 00:09:01,559 --> 00:09:04,640 Speaker 1: it's gonna help fill you up and keep you going. Um, 138 00:09:04,720 --> 00:09:10,719 Speaker 1: you know, eat a vegetable always. Yeah, yeah, as you're 139 00:09:10,760 --> 00:09:12,640 Speaker 1: going through it, I'm trying to I feel like I 140 00:09:12,640 --> 00:09:14,959 Speaker 1: should start with a simple one, like to get the 141 00:09:15,080 --> 00:09:19,880 Speaker 1: clear yeah taste, but I do I do love a vegetable, 142 00:09:19,920 --> 00:09:21,640 Speaker 1: So I'm trying to think of what would be either 143 00:09:21,760 --> 00:09:23,920 Speaker 1: like a good side with it or something I could 144 00:09:23,920 --> 00:09:25,360 Speaker 1: add in. I think the first one I want to 145 00:09:25,360 --> 00:09:28,719 Speaker 1: try like a really basic Yeah. Yeah, I think that's 146 00:09:28,720 --> 00:09:30,360 Speaker 1: probably a good a good way to start getting a 147 00:09:30,360 --> 00:09:33,800 Speaker 1: handle on it. Um. I did read a lot about 148 00:09:33,920 --> 00:09:40,200 Speaker 1: like um, kale type grains getting mixed in care or 149 00:09:40,280 --> 00:09:42,760 Speaker 1: you can always steam of vegetable or or otherwise cook 150 00:09:42,800 --> 00:09:46,360 Speaker 1: of vegetable as a side dish um to consume with 151 00:09:46,880 --> 00:09:54,280 Speaker 1: your just protein adobo. Yes, I've got a lot of 152 00:09:54,440 --> 00:09:56,400 Speaker 1: I feel like I'm gonna choose your own adventure, and 153 00:09:56,400 --> 00:09:59,320 Speaker 1: I'm trying to make the right choice. That is totally 154 00:09:59,320 --> 00:10:02,640 Speaker 1: what a doobo is. Yes, absolutely, I don't want to 155 00:10:02,679 --> 00:10:05,360 Speaker 1: flip the page and it says you were in a 156 00:10:05,400 --> 00:10:10,319 Speaker 1: plane accident and you're lost in the woods. That's the end. 157 00:10:13,760 --> 00:10:19,240 Speaker 1: You read very different recipe books than I do. My 158 00:10:19,240 --> 00:10:26,079 Speaker 1: my cookbooks would be some weird adrenaline. And now your 159 00:10:26,120 --> 00:10:30,800 Speaker 1: cake is on fire. Your cake is made of acid, 160 00:10:30,840 --> 00:10:36,600 Speaker 1: and it's trying to eat you even better than you 161 00:10:36,720 --> 00:10:44,320 Speaker 1: become the recipe. Okay. Um, well, as you might imagine 162 00:10:44,320 --> 00:10:48,319 Speaker 1: with something that is often more of a process or 163 00:10:48,360 --> 00:10:54,160 Speaker 1: method of cooking than actually like a dish, traditional dish, dish. Um, 164 00:10:54,160 --> 00:10:59,520 Speaker 1: it's hard to track down numbers, yes, yes, but I 165 00:10:59,559 --> 00:11:02,480 Speaker 1: will say it's sort of the unofficial official dish of 166 00:11:02,520 --> 00:11:05,960 Speaker 1: the Philippines and a really prominent piece of pop cultures. 167 00:11:05,960 --> 00:11:08,880 Speaker 1: To learn the way you might see, um, people wearing 168 00:11:08,880 --> 00:11:15,120 Speaker 1: sarata shirts like a Doobo shirts. Um. And there is 169 00:11:15,160 --> 00:11:18,360 Speaker 1: a move to make it the official official dish, which 170 00:11:18,360 --> 00:11:21,440 Speaker 1: we'll talk about a little bit more later. Yes, yes, 171 00:11:21,760 --> 00:11:24,800 Speaker 1: uh yeah, because right there there are over seven thousand 172 00:11:24,800 --> 00:11:27,840 Speaker 1: islands in the Philippines and plenty of local takes on 173 00:11:28,000 --> 00:11:32,440 Speaker 1: regional cuisine. So um, so let us let us get 174 00:11:32,480 --> 00:11:37,520 Speaker 1: in to the history of how this all came to be. Yes, 175 00:11:37,800 --> 00:11:40,280 Speaker 1: let us. But first we're gonna pause for a quick 176 00:11:40,320 --> 00:11:51,000 Speaker 1: break for word from our sponsor, and we're back. Thank 177 00:11:51,000 --> 00:11:55,520 Speaker 1: you sponsored, Yes, thank you. So. Like many foods we 178 00:11:55,559 --> 00:12:00,080 Speaker 1: talk about, Filipino dobo's origin story is a very a 179 00:12:00,160 --> 00:12:04,080 Speaker 1: murky one. Um. It's a meshing together of multiple cultures 180 00:12:04,080 --> 00:12:06,760 Speaker 1: and histories ingredients. Like e J said in the letter 181 00:12:06,800 --> 00:12:08,959 Speaker 1: at the top. Uh, and this is one of those 182 00:12:08,960 --> 00:12:12,360 Speaker 1: episodes that um almost got overwhelming because there were so 183 00:12:12,440 --> 00:12:14,480 Speaker 1: many pasts. There are some new pasts that could be 184 00:12:14,520 --> 00:12:18,360 Speaker 1: traced back as to how each specific ingredient ended up 185 00:12:18,360 --> 00:12:22,079 Speaker 1: in adobo. Lauren went through a million ingredients a little exaggeration, 186 00:12:22,120 --> 00:12:25,920 Speaker 1: but a lot of ingredient number. Yeah. Yeah, So it's 187 00:12:25,960 --> 00:12:31,120 Speaker 1: kind of like oh and like many things we talked about, 188 00:12:31,240 --> 00:12:35,480 Speaker 1: historians believe that Filipino adobo may have started out as 189 00:12:35,520 --> 00:12:38,680 Speaker 1: a way to preserve food, to make it last longer. 190 00:12:38,720 --> 00:12:41,280 Speaker 1: I think that is something we talked about quite frequently. 191 00:12:42,200 --> 00:12:45,520 Speaker 1: The high salinity of soy sauce or salt, combined with 192 00:12:45,640 --> 00:12:50,599 Speaker 1: the high acidity of vinegar creates a very unfriendly environment 193 00:12:50,840 --> 00:12:55,440 Speaker 1: for bacteria. Adopo was also traditionally made in clay pots. 194 00:12:55,960 --> 00:12:59,600 Speaker 1: Yeah yeah, um, and uh, what's going on with the salt, 195 00:12:59,600 --> 00:13:02,520 Speaker 1: and the A is that salt is is real hard 196 00:13:02,559 --> 00:13:06,679 Speaker 1: on microorganisms, which generally need water to live. Many things 197 00:13:06,720 --> 00:13:12,719 Speaker 1: do UM, and salt crystals absorb water molecules, tying them 198 00:13:12,800 --> 00:13:16,079 Speaker 1: up UM and eventually UM those those salt crystals will 199 00:13:16,120 --> 00:13:19,839 Speaker 1: dissolve into a salt water solution, which, thanks to osmosis 200 00:13:20,240 --> 00:13:23,040 Speaker 1: UM means that UM some of the salt molecules are 201 00:13:23,040 --> 00:13:27,280 Speaker 1: going to seep into the microorganisms where it'll disrupt the 202 00:13:27,280 --> 00:13:30,400 Speaker 1: activity of their enzymes and even like weaken the molecular 203 00:13:30,440 --> 00:13:33,760 Speaker 1: structure of their DNA, making it harder for them to 204 00:13:33,760 --> 00:13:38,319 Speaker 1: to thrive and reproduce and spoil your food. UM Vinegar 205 00:13:38,480 --> 00:13:43,559 Speaker 1: is also difficult on many microbes because in general, living 206 00:13:43,600 --> 00:13:47,080 Speaker 1: things need their environment to be within a particular range 207 00:13:47,120 --> 00:13:51,960 Speaker 1: of pH level in order to survive and thrive. UM 208 00:13:52,120 --> 00:13:55,120 Speaker 1: vinegar is tasty to us and like you can pour 209 00:13:55,200 --> 00:13:57,880 Speaker 1: it on your skin with no particular ill effect. UM. 210 00:13:58,160 --> 00:14:00,880 Speaker 1: But but it's basically the my grew up equivalent to 211 00:14:00,960 --> 00:14:05,120 Speaker 1: like a vat of acid. So it's so funny you 212 00:14:05,240 --> 00:14:08,960 Speaker 1: say that, because I was just thinking to myself, as 213 00:14:09,040 --> 00:14:11,920 Speaker 1: someone who yes, has seen way too any horror movies, 214 00:14:12,559 --> 00:14:15,440 Speaker 1: what if I started carrying around salt and vinegar just 215 00:14:15,559 --> 00:14:19,240 Speaker 1: in case. And then for some reason I thought of 216 00:14:19,280 --> 00:14:22,680 Speaker 1: the image of like the alien to Zeno morphine, Like, 217 00:14:22,760 --> 00:14:24,680 Speaker 1: what would happen if I threw like a lot of 218 00:14:24,760 --> 00:14:28,280 Speaker 1: vinegar and salt on there? I mean salt. I don't 219 00:14:28,640 --> 00:14:31,880 Speaker 1: you know, I don't know, I don't know. Did they 220 00:14:31,960 --> 00:14:36,520 Speaker 1: very important question, did they try salt? No, they never 221 00:14:36,640 --> 00:14:46,760 Speaker 1: tried salt. You know that would be like the most Yeah, 222 00:14:46,840 --> 00:14:50,360 Speaker 1: because I have I um, I asked for one of 223 00:14:50,360 --> 00:14:52,000 Speaker 1: my good friends was at the grocery store and she 224 00:14:52,080 --> 00:14:53,760 Speaker 1: asked me, like, do you need anything from the grocery store? 225 00:14:53,760 --> 00:14:55,600 Speaker 1: And I said salt and she bought me like a 226 00:14:55,680 --> 00:14:58,960 Speaker 1: ridiculously huge thing of salt, so hard to cook with. 227 00:14:59,040 --> 00:15:01,280 Speaker 1: I love her so much. I've so thankful. But it 228 00:15:01,440 --> 00:15:03,440 Speaker 1: is like now I feel like salmon Diane, Yes, every 229 00:15:03,440 --> 00:15:06,360 Speaker 1: time I get it out. Um. So I have started 230 00:15:06,360 --> 00:15:08,320 Speaker 1: thinking more in terms of that with salt. But I 231 00:15:08,320 --> 00:15:11,400 Speaker 1: think that would be the most hilarious anticlimactic death in 232 00:15:11,400 --> 00:15:16,400 Speaker 1: the Alien movies. I was like, yeah, did and it 233 00:15:16,520 --> 00:15:20,480 Speaker 1: just went yeah, have you getting it's all or something? 234 00:15:20,520 --> 00:15:27,280 Speaker 1: I don't know? All right, um, but anyway, let's back 235 00:15:27,400 --> 00:15:31,360 Speaker 1: up a step, speaking of kind of that salt element um. 236 00:15:31,400 --> 00:15:34,720 Speaker 1: At first, the indigenous peoples of the Philippines relied mostly 237 00:15:34,800 --> 00:15:39,600 Speaker 1: on vinegar and salt to accomplish create this preserving of 238 00:15:39,680 --> 00:15:44,720 Speaker 1: food um and or perhaps specifically coconut vinegar and cane sugar. 239 00:15:45,760 --> 00:15:48,440 Speaker 1: There's a long history of similar recipes and methods and 240 00:15:48,480 --> 00:15:52,760 Speaker 1: hot tropical areas using vinegar and salt preserve foods. When 241 00:15:52,880 --> 00:15:55,800 Speaker 1: Malat settlers arrived on the islands, this was the method 242 00:15:55,840 --> 00:15:58,840 Speaker 1: they used to increase the longevity of their foods. The 243 00:15:58,920 --> 00:16:00,800 Speaker 1: style of cooking in the philip means at the time 244 00:16:00,880 --> 00:16:04,920 Speaker 1: leaned more towards simple preparations like boiling, steaming, are roasting, 245 00:16:05,040 --> 00:16:08,160 Speaker 1: and yes, meats and other ingredients preserved in salt and vinegroup. 246 00:16:08,600 --> 00:16:11,440 Speaker 1: A lot of these recipes were passed on orally, so 247 00:16:11,520 --> 00:16:14,040 Speaker 1: written records are really sparse if they exist at all. 248 00:16:14,640 --> 00:16:18,600 Speaker 1: When the Spanish arrived, they may have destroyed these records 249 00:16:18,640 --> 00:16:23,880 Speaker 1: to renaming dishes and methods. More on that in a second. Yes, 250 00:16:24,000 --> 00:16:28,160 Speaker 1: But before then, around the ninth century CE, Arabic traders 251 00:16:28,240 --> 00:16:32,160 Speaker 1: began bringing spices such as black pepper to the Philippines. 252 00:16:33,240 --> 00:16:36,360 Speaker 1: The soy sauce didn't come onto the scene until Chinese 253 00:16:36,400 --> 00:16:39,960 Speaker 1: merchants looking to sell their products ended up settling in 254 00:16:40,080 --> 00:16:44,120 Speaker 1: the area. This would have been circa the freds. And yes, 255 00:16:44,160 --> 00:16:47,080 Speaker 1: they introduced ingredients like soy sauce, and for many soy 256 00:16:47,120 --> 00:16:50,240 Speaker 1: sauce became the go to replacement for salt and a 257 00:16:50,320 --> 00:16:52,680 Speaker 1: key ingredient in adobo, though some people did and still 258 00:16:52,680 --> 00:16:57,120 Speaker 1: do use salt over soy sauce. Um. I even read 259 00:16:57,760 --> 00:16:59,520 Speaker 1: and I would love if any bay can confirm this 260 00:16:59,720 --> 00:17:03,880 Speaker 1: that it's not uncommon to not have like salt on 261 00:17:04,040 --> 00:17:06,840 Speaker 1: the table, but to have soy sauce on the table, 262 00:17:07,440 --> 00:17:12,240 Speaker 1: it's like you're salt ingredient. When Spanish colonizers landed and 263 00:17:12,280 --> 00:17:15,600 Speaker 1: settled in the Philippines in the sixteenth century, they called 264 00:17:15,600 --> 00:17:18,879 Speaker 1: this cuisine tradition that they witnessed adobo. Um yes, the 265 00:17:18,920 --> 00:17:23,480 Speaker 1: Spanish word for marinader, seasoning like laurence, said Franciscan missionary 266 00:17:23,600 --> 00:17:28,320 Speaker 1: Pedro descent Bueno Venta, pinned the first known European record 267 00:17:28,720 --> 00:17:33,080 Speaker 1: of adobo de los naturales or marinade of the locals 268 00:17:33,160 --> 00:17:37,680 Speaker 1: in six On top of that, the Spanish also introduced 269 00:17:37,880 --> 00:17:41,560 Speaker 1: new ingredients to the Philippines, like spices that were incorporated 270 00:17:41,600 --> 00:17:45,639 Speaker 1: into some varieties of adobo. The Spanish ruled the Philippines 271 00:17:45,720 --> 00:17:49,359 Speaker 1: for three centuries, which impacted the cuisine and many many ways. 272 00:17:51,040 --> 00:17:54,640 Speaker 1: Some argue that adobo is distantly related to the Spanish 273 00:17:54,680 --> 00:17:58,720 Speaker 1: recipe for adobado a pork loin cured with olive oil, 274 00:17:58,800 --> 00:18:01,200 Speaker 1: vinegar and some spices for several months. But it sounds 275 00:18:01,200 --> 00:18:04,000 Speaker 1: to me and you a bunch more folks are a 276 00:18:04,080 --> 00:18:07,520 Speaker 1: boy more dodual than me, Like the foundation of Filipino 277 00:18:07,520 --> 00:18:11,560 Speaker 1: adobo was already there, long, long, long before the manshrived. Yeah, yeah, 278 00:18:11,600 --> 00:18:14,040 Speaker 1: I would, I would say so, yes, um but but 279 00:18:14,040 --> 00:18:17,800 Speaker 1: but again, Yeah, you've got this melding of cultural traditions 280 00:18:17,880 --> 00:18:22,440 Speaker 1: and culinary traditions, and so certainly, um within some some 281 00:18:22,600 --> 00:18:25,960 Speaker 1: families or or locals, you're going to have that greater 282 00:18:26,200 --> 00:18:28,800 Speaker 1: Spanish influence and um in a little bit more of 283 00:18:28,800 --> 00:18:33,119 Speaker 1: those types of flavors or methods in there so rights 284 00:18:33,400 --> 00:18:37,760 Speaker 1: and as these ingredients were introduced, this dish or method 285 00:18:37,800 --> 00:18:41,720 Speaker 1: of preparation was customized, um to taste. An availability of 286 00:18:41,800 --> 00:18:47,480 Speaker 1: things all across the islands, seafood, coconut milk, chilies for heat, potatoes, liver, yes, 287 00:18:47,600 --> 00:18:51,800 Speaker 1: all all kinds of things in the work keeni lao. 288 00:18:52,240 --> 00:18:56,679 Speaker 1: Food writers Adrene Fernandez and el Delberto L. Gray wrote 289 00:18:56,960 --> 00:19:00,360 Speaker 1: the Spanish word adobo is actually a pickling sauce rather 290 00:19:00,400 --> 00:19:03,280 Speaker 1: than a dish. The Spanish dish auto batto is pork 291 00:19:03,359 --> 00:19:07,200 Speaker 1: marinated for weeks in adopo sauce made of vinegar, olive, oil, garlic, time, 292 00:19:07,240 --> 00:19:10,879 Speaker 1: laurel leaf, rigano paprica, and salt. The Philippine dish we 293 00:19:10,920 --> 00:19:14,080 Speaker 1: call adopo today is the opposite a dish rather than 294 00:19:14,080 --> 00:19:17,199 Speaker 1: a sauce, but pickled or cooked in a sauce of vinegar. 295 00:19:17,720 --> 00:19:21,760 Speaker 1: Small wonders then that the Spaniard Bueno Ventura should see 296 00:19:21,800 --> 00:19:24,159 Speaker 1: the fish or meat cooked in vinegar as a dobo 297 00:19:24,280 --> 00:19:28,399 Speaker 1: of the native people's See, these are the complications when 298 00:19:28,440 --> 00:19:31,679 Speaker 1: you're trying to get to the bottom of food histories. Yeah, 299 00:19:31,720 --> 00:19:35,080 Speaker 1: and um, and and they're right. There is some speculation that, um, 300 00:19:35,119 --> 00:19:40,440 Speaker 1: the dish that Buenaventuro was talking about was not adobo 301 00:19:40,520 --> 00:19:45,080 Speaker 1: as we would call it today, but rather kenny law right, right, 302 00:19:45,080 --> 00:19:49,119 Speaker 1: We're right, um and kenni lau yes, being a pre 303 00:19:49,320 --> 00:19:53,240 Speaker 1: Hispanic Filipino dish perhaps poor clever cooked in vinegar, garlic, 304 00:19:53,280 --> 00:19:58,160 Speaker 1: and pepper, related to you, but not exactly adopo nowadays 305 00:19:58,560 --> 00:20:01,719 Speaker 1: Keno law. Usually you're is to a seafood cooked in vinegar, 306 00:20:02,040 --> 00:20:04,840 Speaker 1: not something that would be classified as adobo. And we're 307 00:20:04,880 --> 00:20:08,480 Speaker 1: like a Savich style thing kind of is or almost 308 00:20:08,520 --> 00:20:11,280 Speaker 1: like a poque. Yeah, right, and all of this is 309 00:20:11,359 --> 00:20:13,760 Speaker 1: part of an ongoing argument about whether or not to 310 00:20:13,840 --> 00:20:18,520 Speaker 1: change the name of Filipino adobo. Until her death in 311 00:20:18,560 --> 00:20:21,520 Speaker 1: two thousand two, Fernandez, the food writer we just quoted 312 00:20:21,920 --> 00:20:26,120 Speaker 1: um or tirelessly to reclaim adobo's history as an indigenous 313 00:20:26,320 --> 00:20:31,800 Speaker 1: Filipino food. Christ the comber Ford, the Filipino American executive 314 00:20:31,880 --> 00:20:34,879 Speaker 1: chef during Obama's time as president, was known for her 315 00:20:34,960 --> 00:20:38,679 Speaker 1: chicken adovo, and President Obama was very vocal about his 316 00:20:38,760 --> 00:20:42,720 Speaker 1: love for it. Food writer Andrew Zimmerman predicted that Filipino 317 00:20:42,800 --> 00:20:46,640 Speaker 1: food would become quote the next big thing. In twelve 318 00:20:46,720 --> 00:20:52,520 Speaker 1: and in Filipino American chef Sheldon Simeon made porkadobo on Top. 319 00:20:52,720 --> 00:20:56,440 Speaker 1: Chef Bloomberg reported that searchers for Filipino food doubled in 320 00:20:56,480 --> 00:21:03,960 Speaker 1: the US from twenty twelve, so and preasing popularity in 321 00:21:04,000 --> 00:21:08,280 Speaker 1: the first representative of the whole introduced the Philippine National 322 00:21:08,320 --> 00:21:16,760 Speaker 1: symbols act proposing to make adobo the country's official dish. Yeah, 323 00:21:17,160 --> 00:21:19,399 Speaker 1: I mean, I have no skin in this game. Do 324 00:21:19,480 --> 00:21:28,560 Speaker 1: whatever you want. Do you have a dinosaur? That's what 325 00:21:28,600 --> 00:21:31,879 Speaker 1: we really care about here on our food show is 326 00:21:31,920 --> 00:21:37,240 Speaker 1: whether or not you have a official dinosaur m That's 327 00:21:37,320 --> 00:21:46,160 Speaker 1: sort of the hidden backbone of Savor is a dinosaur podcast. Specifically, 328 00:21:46,600 --> 00:21:49,640 Speaker 1: do you have one to represent your country or see 329 00:21:52,400 --> 00:21:58,720 Speaker 1: or other municipalities? Sure? Sure, um yeah, yeah, so it's 330 00:21:58,760 --> 00:22:00,560 Speaker 1: it's it's it's I don't know, like I read, I 331 00:22:00,560 --> 00:22:03,879 Speaker 1: read so many different things about different ways to prepare 332 00:22:04,600 --> 00:22:08,120 Speaker 1: adobo and different um, different ways to to use it 333 00:22:08,160 --> 00:22:11,360 Speaker 1: once you have prepared it, like um, yeah, like taking 334 00:22:11,920 --> 00:22:14,600 Speaker 1: the meat and using it as like a pizza topping 335 00:22:14,960 --> 00:22:18,440 Speaker 1: or something like that, or like in in sushi rolls 336 00:22:18,560 --> 00:22:20,840 Speaker 1: or I don't know, and I want and I want 337 00:22:20,840 --> 00:22:25,080 Speaker 1: to eat. I just want to eat everything I do too. 338 00:22:25,280 --> 00:22:29,359 Speaker 1: The options are endless. We hilariously enough listeners. We usually 339 00:22:29,440 --> 00:22:34,880 Speaker 1: record this around like eating time, um, later in the day, 340 00:22:35,000 --> 00:22:37,800 Speaker 1: yeah yeah, like like creeping right up on Annie's dinner 341 00:22:37,800 --> 00:22:43,440 Speaker 1: time for sure. Yeah. So always by the end, why 342 00:22:43,480 --> 00:22:46,199 Speaker 1: didn't I prepare like some smart lists have written in 343 00:22:46,280 --> 00:22:48,280 Speaker 1: said they look at our episodes and then go to 344 00:22:48,320 --> 00:22:53,400 Speaker 1: the store. That's what I need to start. Oh wow, Yeah, 345 00:22:53,440 --> 00:22:55,280 Speaker 1: that would be so much smarter than I am. Heck 346 00:22:55,920 --> 00:23:00,720 Speaker 1: right now, me too, me too. Um, but yes, I'm 347 00:23:00,760 --> 00:23:05,240 Speaker 1: so excited to try again. At least send any any 348 00:23:05,320 --> 00:23:09,880 Speaker 1: recipes are away. Um. In the meantime, we do have 349 00:23:09,920 --> 00:23:12,600 Speaker 1: some listener mail for you, we do. But first we've 350 00:23:12,600 --> 00:23:14,560 Speaker 1: got one more quick break for a word from our sponsor. 351 00:23:23,480 --> 00:23:26,439 Speaker 1: And we're back. Thank you, sponsors, Yes, thank you, And 352 00:23:26,520 --> 00:23:36,199 Speaker 1: we're back with listener ma male comforting stretch. Yeah. I 353 00:23:36,240 --> 00:23:38,680 Speaker 1: did read a lot of accounts about how Filipino adobo 354 00:23:38,800 --> 00:23:44,080 Speaker 1: is like a very nostalgic comfort food. Yeah. Sure, m oh, 355 00:23:44,200 --> 00:23:48,320 Speaker 1: we're speaking of. We've got some more listener mail about 356 00:23:49,000 --> 00:23:55,119 Speaker 1: regional foods, yes, which, as you know, we love. Gabby wrote, 357 00:23:55,359 --> 00:23:57,880 Speaker 1: he guess I told my husband that I am doing 358 00:23:57,920 --> 00:23:59,680 Speaker 1: bills and I just heard the listener mail at the 359 00:23:59,720 --> 00:24:02,480 Speaker 1: end of the Statue episode. I'm from upstate New York, 360 00:24:02,560 --> 00:24:04,920 Speaker 1: north of Syracuse, and I was thrilled to hear about 361 00:24:04,920 --> 00:24:08,439 Speaker 1: salt potatoes, garbage plates, and tomato pie. I grew up 362 00:24:08,440 --> 00:24:11,200 Speaker 1: military and my dad is from Syracuse. I never knew 363 00:24:11,240 --> 00:24:14,120 Speaker 1: salt potatoes to be regional. We just always ate them, 364 00:24:14,160 --> 00:24:16,760 Speaker 1: and so do many people up around here that I 365 00:24:16,840 --> 00:24:20,800 Speaker 1: just thought that they were quote normal. At one point 366 00:24:20,840 --> 00:24:23,879 Speaker 1: we shared some with a coworker from Australia. She was 367 00:24:24,000 --> 00:24:29,720 Speaker 1: incredibly under well. I too, have tried a garbage plate 368 00:24:29,720 --> 00:24:32,679 Speaker 1: while in Rochester, and it is something that is strongly 369 00:24:32,720 --> 00:24:36,359 Speaker 1: associated with the nights where one drinks less than responsibly. 370 00:24:36,840 --> 00:24:39,560 Speaker 1: It's a drunk food. I don't remember hot sauce, but 371 00:24:39,600 --> 00:24:42,479 Speaker 1: I do remember potato salad, max salad, some sort of 372 00:24:42,480 --> 00:24:46,000 Speaker 1: meat and grease being labeled over the whole thing. I 373 00:24:46,040 --> 00:24:48,720 Speaker 1: think I also thought it needed salt, but I don't 374 00:24:48,760 --> 00:24:52,200 Speaker 1: remember a whole up more from that night. I've never 375 00:24:52,240 --> 00:24:55,080 Speaker 1: had tomato pie looks like yuck, but we do eat. 376 00:24:55,160 --> 00:24:59,320 Speaker 1: Utica greens and chicken Riggies are Ricky's. I tried to 377 00:24:59,359 --> 00:25:02,800 Speaker 1: look it up, could not find it. Let me know, um, 378 00:25:02,840 --> 00:25:07,000 Speaker 1: both from Utica, New York. The greens are probably wilted 379 00:25:07,040 --> 00:25:10,520 Speaker 1: Swiss shard with garlic, cheese and bread crumbs, not low 380 00:25:10,560 --> 00:25:15,600 Speaker 1: fat and so delicious. Chicken Riggy's I'm Gonna Stay Ricky's 381 00:25:15,680 --> 00:25:20,159 Speaker 1: Chicken Piggy's can be found all over the internet. But 382 00:25:20,440 --> 00:25:23,480 Speaker 1: the time I loved them best, they were not in 383 00:25:23,560 --> 00:25:26,520 Speaker 1: a cream sauce, just tomato and oil and lots of 384 00:25:26,560 --> 00:25:33,120 Speaker 1: hot peppers. It was amazing. We also have krog Krogan 385 00:25:33,840 --> 00:25:40,280 Speaker 1: Bologny throws me every time. It is a very strange 386 00:25:40,320 --> 00:25:45,760 Speaker 1: looking word. Yes, um, a local bologny, ridiculous amounts of 387 00:25:45,800 --> 00:25:48,520 Speaker 1: maple syrup. And my husband and I have friends that 388 00:25:48,840 --> 00:25:51,080 Speaker 1: something that sounds like it came right from a little 389 00:25:51,080 --> 00:25:55,680 Speaker 1: house on the prairie. Johnny cakes. They're basically cornbread cooked 390 00:25:55,680 --> 00:25:59,399 Speaker 1: in around tin. Some people eat them with fresh maple syrup, 391 00:25:59,440 --> 00:26:03,199 Speaker 1: and our friend also pours hot coffee on his. I 392 00:26:03,240 --> 00:26:06,480 Speaker 1: guess to each their own. Lastly, at the State Fair, 393 00:26:06,560 --> 00:26:09,480 Speaker 1: the Great New York State Fair, the food is famous. 394 00:26:09,720 --> 00:26:11,800 Speaker 1: There is a fried at dough place that always has 395 00:26:11,840 --> 00:26:15,600 Speaker 1: lines miles long, and Dinas serves barbecue, a biker place 396 00:26:15,600 --> 00:26:19,919 Speaker 1: that serves barbecue. I only think it is okay, and 397 00:26:20,040 --> 00:26:23,640 Speaker 1: my mom insists that it is the tradition for Fireman 398 00:26:23,720 --> 00:26:26,920 Speaker 1: Days to eat ketchup and mustard on sausage, peppers and onions. 399 00:26:27,400 --> 00:26:31,600 Speaker 1: Bless I'm a master only kind of person, but I 400 00:26:31,640 --> 00:26:33,439 Speaker 1: put mustard in my mac and cheese, and when I 401 00:26:33,480 --> 00:26:36,399 Speaker 1: told my students. I'm a teacher. They decided my cooking 402 00:26:36,480 --> 00:26:40,360 Speaker 1: must be awful. I'm sure there are one hundred more 403 00:26:40,400 --> 00:26:43,919 Speaker 1: things up here. We're practically in Canada, and I'm unimpressed 404 00:26:43,920 --> 00:26:48,000 Speaker 1: with poutine. But these seem drill avant and fun. Oh 405 00:26:48,040 --> 00:26:52,520 Speaker 1: my goodness, so all of it. I want to know more. 406 00:26:52,880 --> 00:26:57,119 Speaker 1: I want to try it. Yes. And I forgot to 407 00:26:57,160 --> 00:27:00,480 Speaker 1: mention in the last listener mail where we read some 408 00:27:00,600 --> 00:27:04,199 Speaker 1: of these regional specialties. Um, I forgot to mention that 409 00:27:04,200 --> 00:27:09,040 Speaker 1: in the South, tomato pie is something different, uh than 410 00:27:09,200 --> 00:27:12,560 Speaker 1: what you both described, which sounds like a cold pizza. 411 00:27:12,920 --> 00:27:14,720 Speaker 1: I guess it could be up, but it's often cold. 412 00:27:14,880 --> 00:27:18,159 Speaker 1: It's often or like room temperature, yeah, but without the 413 00:27:18,200 --> 00:27:22,359 Speaker 1: cheese maybe right. But in the South tomato pie is 414 00:27:22,440 --> 00:27:26,480 Speaker 1: like a pie. It's a savory pie that you make 415 00:27:26,520 --> 00:27:32,440 Speaker 1: the tomatoes. Yeah, And it can vary. I in my experience, 416 00:27:32,480 --> 00:27:35,439 Speaker 1: that can vary pretty widely. Where sometimes as a like 417 00:27:35,560 --> 00:27:40,480 Speaker 1: pie crust um on the bottom, and sometimes it uh 418 00:27:40,680 --> 00:27:43,080 Speaker 1: has like kind of a layer of cheese and um 419 00:27:43,760 --> 00:27:47,640 Speaker 1: crackers on the top and no pie crust and lots 420 00:27:47,640 --> 00:27:52,240 Speaker 1: of yeah, tomatoes and sometimes squash and uh cream cheese 421 00:27:52,240 --> 00:27:57,080 Speaker 1: and sour cream um different. So that's something I love though, Like, yeah, 422 00:27:57,119 --> 00:28:00,679 Speaker 1: I would say tomato pie and you different understandings of 423 00:28:00,720 --> 00:28:05,280 Speaker 1: what that is, and much delicious confusion would ensue, right 424 00:28:07,119 --> 00:28:08,439 Speaker 1: or I don't know, Like I've read a lot of 425 00:28:08,480 --> 00:28:14,280 Speaker 1: conflicting information on people's opinions about that first kind of 426 00:28:14,320 --> 00:28:19,879 Speaker 1: tomato pie, so it could be not delicious confusion. Yeah, 427 00:28:20,119 --> 00:28:23,960 Speaker 1: it depends all We're all entitled to our opinions. And 428 00:28:24,000 --> 00:28:29,720 Speaker 1: being very diplomatic today, I haven't had enough coffee. Megan 429 00:28:29,760 --> 00:28:32,480 Speaker 1: wrote as an Ohio and who now lives near Utica, 430 00:28:32,560 --> 00:28:34,679 Speaker 1: New York. I wanted to write in to say how 431 00:28:34,720 --> 00:28:37,680 Speaker 1: much I love all the recent suggestions for podcast topics. 432 00:28:38,000 --> 00:28:42,440 Speaker 1: Cincinnati's style chili is so good. Skyline is my preferred brand, 433 00:28:42,520 --> 00:28:45,360 Speaker 1: and I like a four way with beans not onion. 434 00:28:46,160 --> 00:28:48,640 Speaker 1: Coney's are also great, and I feel like Coney Island 435 00:28:48,680 --> 00:28:51,200 Speaker 1: restaurants would make a good topic too, and so is 436 00:28:51,200 --> 00:28:55,560 Speaker 1: Skyline Dip. Like all good Midwestern party foods, you start 437 00:28:55,560 --> 00:28:57,600 Speaker 1: with a layer of cream cheese, then add a layer 438 00:28:57,600 --> 00:29:01,040 Speaker 1: of Skyline chili and top with shredded better and serve 439 00:29:01,200 --> 00:29:04,880 Speaker 1: with tortilla chips. My other regional childhood favorites are sugar 440 00:29:04,880 --> 00:29:08,600 Speaker 1: cream pie, and Buckeyes. Of course, I also agree with 441 00:29:08,640 --> 00:29:10,920 Speaker 1: the other listener that upstate New York foods would give 442 00:29:10,920 --> 00:29:13,240 Speaker 1: you a ton of topics to choose from. I love 443 00:29:13,320 --> 00:29:15,720 Speaker 1: getting the salt potatoes from the local barbecue place, and 444 00:29:15,720 --> 00:29:18,200 Speaker 1: I've seen tomato pie in my local grocery store, but 445 00:29:18,240 --> 00:29:20,360 Speaker 1: I didn't realize it was supposed to be eaten cold, 446 00:29:20,520 --> 00:29:23,360 Speaker 1: because I've never gone beyond vague curiosity about it to 447 00:29:23,520 --> 00:29:26,920 Speaker 1: actually buy one. I've only had a garbage plate once, 448 00:29:26,920 --> 00:29:29,280 Speaker 1: but it was at a conference in Rochester, so it 449 00:29:29,320 --> 00:29:31,520 Speaker 1: probably wasn't the best way to try it because I 450 00:29:31,560 --> 00:29:34,480 Speaker 1: wasn't a huge fan. Here are a few other popular 451 00:29:34,480 --> 00:29:36,840 Speaker 1: regional foods that I'd love to hear. The history of 452 00:29:37,520 --> 00:29:41,160 Speaker 1: Utica greens. Apparently there's an annual festival for them, Chicken 453 00:29:41,520 --> 00:29:52,320 Speaker 1: rig Riggy's Riggies, Let's and half Moon cookies. This is 454 00:29:52,360 --> 00:29:59,360 Speaker 1: so fantastic. Oh that's wonderful. All excellent topics. Yeah, I 455 00:29:59,400 --> 00:30:05,480 Speaker 1: want to try well again. Yes, yes, yeah, well we're 456 00:30:05,520 --> 00:30:10,080 Speaker 1: both we're both officially vaccinated now, mm hmm. So that's 457 00:30:10,080 --> 00:30:13,640 Speaker 1: a step. That's a step. It is Hopefully soon we'll 458 00:30:13,640 --> 00:30:18,520 Speaker 1: get to stuff our faces garbage plates and Nick Greens 459 00:30:18,520 --> 00:30:28,520 Speaker 1: and Chicken Piggy's Auberges. Oh yes, Skyline Chili. Yes, yes, 460 00:30:29,960 --> 00:30:36,200 Speaker 1: I'm excited. In the meantime, please keep these visional regional 461 00:30:36,640 --> 00:30:40,720 Speaker 1: suggestions coming so fantastic. Thanks to both of those listeners 462 00:30:40,760 --> 00:30:42,239 Speaker 1: for writing in. If you would like to write to us, 463 00:30:42,240 --> 00:30:45,280 Speaker 1: that you can. Our email is Hello at savor pod 464 00:30:45,360 --> 00:30:47,760 Speaker 1: dot com. We're also on social media. You can find 465 00:30:47,840 --> 00:30:51,120 Speaker 1: us on Twitter, Facebook, and Instagram at savor pod and 466 00:30:51,120 --> 00:30:53,520 Speaker 1: we do hope to hear from you. Safer is production 467 00:30:53,560 --> 00:30:56,160 Speaker 1: of iHeart Radio four more podcasts my Heart Radio. You 468 00:30:56,160 --> 00:30:59,240 Speaker 1: can visit the iHeart Radio app, Apple Podcasts, or wherever 469 00:30:59,320 --> 00:31:02,040 Speaker 1: you listen to your favorite shows. Thanks us always to 470 00:31:02,080 --> 00:31:05,040 Speaker 1: our super producers, Dylan Fagan and Andrew Howard. Thanks to 471 00:31:05,040 --> 00:31:06,800 Speaker 1: you for listening, and we hope that lots more good 472 00:31:06,800 --> 00:31:08,440 Speaker 1: things are coming your way.