1 00:00:07,160 --> 00:00:09,520 Speaker 1: Hello, and welcome to Savor. I'm any Rees and I'm 2 00:00:09,560 --> 00:00:14,040 Speaker 1: Lauren vocal bamb and today we're talking about satan. Yes, satan, 3 00:00:14,880 --> 00:00:19,920 Speaker 1: not satan, not satan. No, different, things, very different. Probably 4 00:00:19,960 --> 00:00:23,520 Speaker 1: not vegetarian, that second one. I don't think so, but 5 00:00:23,680 --> 00:00:28,800 Speaker 1: you never know, you never know. No, we're talking about satan, 6 00:00:29,320 --> 00:00:33,000 Speaker 1: which is flavored wheat gluten, sometimes called gluten, wheat gluten, 7 00:00:33,040 --> 00:00:37,440 Speaker 1: wheat protein, or wheat meat. It's in your toe freaky slices. Yes, yes, 8 00:00:38,080 --> 00:00:44,320 Speaker 1: but really though, what is it? Okay? Satan is a 9 00:00:44,360 --> 00:00:48,639 Speaker 1: protein product created using wheat gluten. Gluten is the primary 10 00:00:48,640 --> 00:00:51,680 Speaker 1: protein and wheat. It's a stretchy and sort of linky, 11 00:00:51,960 --> 00:00:55,640 Speaker 1: and the texture of satan is well, it's a it's 12 00:00:55,680 --> 00:00:59,080 Speaker 1: a lot like meat, maybe more so than other meat alternatives. 13 00:00:59,320 --> 00:01:02,000 Speaker 1: It has a sort of fibrous chew that reminds me 14 00:01:02,040 --> 00:01:04,600 Speaker 1: a lot of chicken, or at least like a chicken nugget, 15 00:01:05,400 --> 00:01:09,800 Speaker 1: actual chicken. And you make satan by a first coaxing 16 00:01:09,920 --> 00:01:13,000 Speaker 1: the gluten out of wheat flour, and then by encouraging 17 00:01:13,000 --> 00:01:15,120 Speaker 1: that gluten to lock up just right to give you 18 00:01:15,480 --> 00:01:18,400 Speaker 1: that nice chewy texture. To get the gluten out, you 19 00:01:18,520 --> 00:01:21,039 Speaker 1: make a sort of dough of flour and water and 20 00:01:21,080 --> 00:01:23,720 Speaker 1: then soak and need it with more water, like a 21 00:01:23,760 --> 00:01:26,920 Speaker 1: lot more water. Gluten is not water soluble, so it 22 00:01:26,959 --> 00:01:29,520 Speaker 1: will stay put in your sort of dough, but the 23 00:01:29,560 --> 00:01:31,920 Speaker 1: starches that make up the rest of wheat flour are 24 00:01:31,959 --> 00:01:36,160 Speaker 1: totally water soluble, so they will eventually wash out. You're 25 00:01:36,160 --> 00:01:39,600 Speaker 1: then left with gluten and okay. Gluten is made up 26 00:01:39,720 --> 00:01:44,440 Speaker 1: of two types of protein molecules, glutenens and gladin's, plus 27 00:01:44,440 --> 00:01:47,280 Speaker 1: a smattering of a few other compounds like sistine, which 28 00:01:47,319 --> 00:01:50,800 Speaker 1: is an amino acid, and all right under normal circumstances. 29 00:01:50,920 --> 00:01:54,560 Speaker 1: Gluten is a sort of gel like suspension of this 30 00:01:54,600 --> 00:01:57,320 Speaker 1: stuff and maybe some molecules of water. But but when 31 00:01:57,320 --> 00:02:00,920 Speaker 1: you mess with it, both physically mix or needing the 32 00:02:00,960 --> 00:02:05,080 Speaker 1: gluten and also chemically changing its pH by adding stuff 33 00:02:05,120 --> 00:02:09,640 Speaker 1: like vinegar or baking soda, those Cystein's will make the 34 00:02:09,680 --> 00:02:13,840 Speaker 1: gluten and molecules link up, the gliddens are smaller, and 35 00:02:13,840 --> 00:02:17,600 Speaker 1: we'll get trapped in these like cross linked matrices of 36 00:02:17,680 --> 00:02:22,200 Speaker 1: luten molecules like a Okay, imagine imagine you have a 37 00:02:22,240 --> 00:02:28,120 Speaker 1: few strands of giant Christmas lights like like like the 38 00:02:28,160 --> 00:02:31,280 Speaker 1: bulbs are like the size of like normal lamp bulbs. Okay, 39 00:02:31,919 --> 00:02:35,839 Speaker 1: and these strands are just super tangled up as they do. 40 00:02:36,160 --> 00:02:39,280 Speaker 1: And for some reason you and all your wisdom decided 41 00:02:39,320 --> 00:02:41,919 Speaker 1: to store a bunch of bitty little like pinky sized 42 00:02:41,960 --> 00:02:45,000 Speaker 1: globe ornaments in the same box as these strands of 43 00:02:45,040 --> 00:02:48,320 Speaker 1: Christmas lights. And so when you take this mass of 44 00:02:48,360 --> 00:02:50,880 Speaker 1: tangled lights out of the box, all of these little 45 00:02:50,960 --> 00:02:53,960 Speaker 1: ornaments come with it, trapped in the little like pockets 46 00:02:53,960 --> 00:02:56,799 Speaker 1: made up by the twisted chords. Did my mom put 47 00:02:56,880 --> 00:03:00,360 Speaker 1: you up to this? It's a lot of work taking 48 00:03:00,400 --> 00:03:03,720 Speaker 1: down the decorations at the end of the year. Mom, No, 49 00:03:03,720 --> 00:03:07,200 Speaker 1: no shame, no shame. Okay, okay? Does this imagine that 50 00:03:07,200 --> 00:03:09,600 Speaker 1: you can eat it? Oh? Does that make it better? 51 00:03:09,720 --> 00:03:12,600 Speaker 1: Then I don't have to untangle him? Yeah? Okay, yeah, yeah. 52 00:03:12,760 --> 00:03:20,240 Speaker 1: Well that's satan cool, guilt free. You can also make 53 00:03:20,280 --> 00:03:23,640 Speaker 1: it at home. It is notoriously difficult to get the 54 00:03:23,720 --> 00:03:26,799 Speaker 1: texture right, but yes, you can totally work your own 55 00:03:26,919 --> 00:03:31,000 Speaker 1: gluten out of flower or buy wheat gluten often called 56 00:03:31,320 --> 00:03:34,040 Speaker 1: vital wheat gluten in stores and use it to make 57 00:03:34,040 --> 00:03:36,440 Speaker 1: your own satan. You can also use vital wheat gluten 58 00:03:36,480 --> 00:03:39,520 Speaker 1: to up your homemade bread game. I'm always looking to 59 00:03:39,640 --> 00:03:43,160 Speaker 1: up my homemade bread game. If we're talking about flavor, 60 00:03:43,240 --> 00:03:47,480 Speaker 1: I actually don't have too much experience with satan. Satan yes, 61 00:03:48,360 --> 00:03:52,200 Speaker 1: the form of horror movies, but satan, no, not really. 62 00:03:52,680 --> 00:03:55,520 Speaker 1: I do remember having a hardy, meaty texture and that 63 00:03:55,640 --> 00:03:58,720 Speaker 1: had absorbed flavor really well. It can mimic some of 64 00:03:58,760 --> 00:04:01,320 Speaker 1: the flavors and properties of meat so well that it 65 00:04:01,400 --> 00:04:05,200 Speaker 1: makes some vegetarians or vegans suspicious that there might actually 66 00:04:05,240 --> 00:04:08,560 Speaker 1: be meat in whatever vegetarian vegan dish they've ordered that 67 00:04:08,600 --> 00:04:11,800 Speaker 1: has satan in it. Yeah, by itself, wheat gluten is 68 00:04:11,840 --> 00:04:14,840 Speaker 1: pretty bland, but satan is usually made with flavor additives 69 00:04:14,840 --> 00:04:19,040 Speaker 1: to make it taste meaty. Um. Common recipes recommend savory 70 00:04:19,080 --> 00:04:22,520 Speaker 1: things like nutritional yeast, tomari and worse to share sauce. 71 00:04:23,160 --> 00:04:26,520 Speaker 1: And for talking about nutrition, satan has a good amount 72 00:04:26,520 --> 00:04:30,680 Speaker 1: of protein. One ounce comes in around one protein. Um. 73 00:04:30,680 --> 00:04:33,760 Speaker 1: It's low fat, low car but obviously not gluten free. 74 00:04:33,800 --> 00:04:38,680 Speaker 1: If celiacs are, gluten intolerance is something that you deal with. Yeah, 75 00:04:38,680 --> 00:04:41,120 Speaker 1: and this this package of really high protein with really 76 00:04:41,480 --> 00:04:44,559 Speaker 1: low fat and low carb is something that some people 77 00:04:44,600 --> 00:04:50,800 Speaker 1: find very desirable and numbers wise inve Some research put 78 00:04:50,880 --> 00:04:54,239 Speaker 1: the meat alternatives industry in the US, of which Satan 79 00:04:54,360 --> 00:04:58,039 Speaker 1: is a part of, at five thirty three million dollars. 80 00:04:58,640 --> 00:05:01,799 Speaker 1: So it's making some money. Yeah, it's thinking some money. 81 00:05:02,200 --> 00:05:05,840 Speaker 1: And if we look back at the history, it features 82 00:05:05,880 --> 00:05:08,720 Speaker 1: a cameo from someone I was not expecting that we 83 00:05:08,760 --> 00:05:11,800 Speaker 1: haven't talked about in a while in this show. But 84 00:05:11,960 --> 00:05:14,080 Speaker 1: you're gonna have to wait to find out who it 85 00:05:14,160 --> 00:05:16,000 Speaker 1: is until after this quick break for a word from 86 00:05:16,000 --> 00:05:27,440 Speaker 1: our sponsor, and we're back. Thank you, sponsor, Yes, thank you. 87 00:05:28,040 --> 00:05:33,840 Speaker 1: For centuries Chinese and Japanese vegetarian Buddhist monks have eaten satan, 88 00:05:34,200 --> 00:05:38,080 Speaker 1: or not exactly satan, but who romanized either h U 89 00:05:38,440 --> 00:05:41,760 Speaker 1: or Fu. But yeah, who is not exactly what we 90 00:05:41,800 --> 00:05:44,760 Speaker 1: think of when we think of satan today. But it's 91 00:05:44,760 --> 00:05:47,040 Speaker 1: also a product made from wheat gluten that has been 92 00:05:47,080 --> 00:05:51,320 Speaker 1: processed to form chewy protein e products. It's usually a 93 00:05:51,320 --> 00:05:54,279 Speaker 1: little less fibrous than satan, more like the texture of 94 00:05:54,279 --> 00:05:56,880 Speaker 1: seafood than chicken, or sort of spongy or like a 95 00:05:57,080 --> 00:06:02,120 Speaker 1: sort of springy cake. Yeah, there isn't too much when 96 00:06:02,200 --> 00:06:06,159 Speaker 1: it comes to history recorded history when it comes to satan. 97 00:06:06,760 --> 00:06:09,920 Speaker 1: But I do know that some people like ignore this 98 00:06:09,960 --> 00:06:12,440 Speaker 1: whole thing and say that this isn't satan when they're 99 00:06:12,440 --> 00:06:16,240 Speaker 1: talking about the history of satan depends, you know, mytories 100 00:06:16,240 --> 00:06:20,120 Speaker 1: of history. Yeah, yeah, Um, it's been a Southeast Asian 101 00:06:20,120 --> 00:06:23,880 Speaker 1: diet staple since sixth century CE. In Japan, for instance, 102 00:06:23,880 --> 00:06:26,560 Speaker 1: where for centuries up until the nineteenth century, eating four 103 00:06:26,640 --> 00:06:30,440 Speaker 1: legged animals was forbidden. This resulted from the arrival of 104 00:06:30,480 --> 00:06:35,400 Speaker 1: Buddhism circa sixth century CE, compounding existing Shinto beliefs against 105 00:06:35,480 --> 00:06:39,720 Speaker 1: killing or eating animals. Because of that, Japan and also India, 106 00:06:39,960 --> 00:06:42,840 Speaker 1: which had a similar story, Um, the idea of mock 107 00:06:43,000 --> 00:06:45,960 Speaker 1: meat wasn't really a thing for a good while because 108 00:06:46,640 --> 00:06:50,800 Speaker 1: there wasn't really a reference point. Yeah, there were pockets 109 00:06:50,800 --> 00:06:53,200 Speaker 1: of cultures that eight meat anyway in Japan, but it 110 00:06:53,279 --> 00:06:56,640 Speaker 1: was not widespread. Like new emperors had a long standing 111 00:06:56,640 --> 00:06:59,600 Speaker 1: tradition of as soon as they rose to power, re 112 00:06:59,800 --> 00:07:05,400 Speaker 1: up ing that edict against eating mammals. Right, the same 113 00:07:05,760 --> 00:07:09,039 Speaker 1: wasn't true in China, not for the common person at 114 00:07:09,080 --> 00:07:11,640 Speaker 1: any rate. Buddhist monks on the mainland and in Korea 115 00:07:12,000 --> 00:07:15,800 Speaker 1: wouldn't eat animals either. Poet Yuan May included a recipe 116 00:07:15,800 --> 00:07:19,160 Speaker 1: for a satan textured to be similar to goose in 117 00:07:19,200 --> 00:07:22,720 Speaker 1: the book Recipes from the Sway Garden. Journey to the West, 118 00:07:22,760 --> 00:07:24,920 Speaker 1: a book out of the Ming Dynasty, comes with several 119 00:07:24,920 --> 00:07:28,760 Speaker 1: wheat gluten mentions. One involves a demon trying to trick 120 00:07:28,800 --> 00:07:32,040 Speaker 1: a monk into eating human flesh and brains that resembled 121 00:07:32,040 --> 00:07:35,440 Speaker 1: wheat gluten. Tricky demon that sounds like it could be 122 00:07:35,480 --> 00:07:40,160 Speaker 1: a future fantasy food. Journey to the West is full 123 00:07:40,200 --> 00:07:43,400 Speaker 1: of It's the legend that we got so many other 124 00:07:43,440 --> 00:07:46,800 Speaker 1: stories out of, like a dragon ball z and Sayuki 125 00:07:47,280 --> 00:07:52,040 Speaker 1: and all of these weird problems. Yeah, yeah, re visit 126 00:07:52,120 --> 00:07:55,360 Speaker 1: that for sure. Yeah, or you know, whatever precursor to 127 00:07:55,440 --> 00:07:58,000 Speaker 1: Satan you're you want to talk about did feature pretty 128 00:07:58,040 --> 00:08:00,280 Speaker 1: widely in Chinese. Al Right. There's a poem from the 129 00:08:00,320 --> 00:08:05,040 Speaker 1: eleventh century CE book dream Pool Essays that said steel 130 00:08:05,320 --> 00:08:08,679 Speaker 1: is to iron as gluten is to flower. It's only 131 00:08:08,720 --> 00:08:12,800 Speaker 1: after thoroughly washing the dough that gluten is revealed. Wow. 132 00:08:13,080 --> 00:08:14,720 Speaker 1: I kind of want to go think about that for 133 00:08:14,800 --> 00:08:21,360 Speaker 1: aboute but I suppose we should continue in Vegetarian Restaurant 134 00:08:21,440 --> 00:08:23,720 Speaker 1: Number one opened in New York thanks to the New 135 00:08:23,800 --> 00:08:28,280 Speaker 1: York City Vegetarian Society. Vegetarian restaurant number one. I love 136 00:08:28,280 --> 00:08:30,560 Speaker 1: how on the nose. That is, we have a restaurant 137 00:08:30,680 --> 00:08:33,920 Speaker 1: similar to that in Atlanta. It was similarly named, but 138 00:08:35,080 --> 00:08:39,840 Speaker 1: the opening night menu included fruit and graham bread. Yes, 139 00:08:40,800 --> 00:08:45,160 Speaker 1: that graham graham, but that's not the kimmu I'm talking about. 140 00:08:45,200 --> 00:08:49,359 Speaker 1: Although related, George Osawa came up with the term satan 141 00:08:49,600 --> 00:08:53,320 Speaker 1: in nineteen sixty one. He was also the founder of 142 00:08:53,360 --> 00:08:57,320 Speaker 1: the macrobiotic diet. And indeed, satsan wasn't that common in 143 00:08:57,400 --> 00:09:01,040 Speaker 1: cookbooks until the nineteen seventies. That were it anyway, And 144 00:09:01,200 --> 00:09:04,200 Speaker 1: like I said earlier, all of that early history we're 145 00:09:04,240 --> 00:09:06,959 Speaker 1: we've been talking about. Some folks dispute it, saying that 146 00:09:07,080 --> 00:09:10,160 Speaker 1: satan got its start with the macrobiotic diet in the 147 00:09:10,240 --> 00:09:14,520 Speaker 1: nineteen sixties. I think satan is based very heavily on 148 00:09:14,640 --> 00:09:17,280 Speaker 1: who like, to the point where you can really call it. 149 00:09:18,080 --> 00:09:20,400 Speaker 1: I mean that you can you can count the history 150 00:09:20,440 --> 00:09:23,360 Speaker 1: of Yeah, it was sort of like a progression. Yeah, absolutely, 151 00:09:23,360 --> 00:09:27,160 Speaker 1: it's just just an offshoot. Yeah, I agree. When Mormon 152 00:09:27,200 --> 00:09:30,199 Speaker 1: settlers were making their way to Utah in the nineteenth century, 153 00:09:30,240 --> 00:09:35,680 Speaker 1: they needed an inexpensive protein source and satan was their answer. 154 00:09:36,679 --> 00:09:40,040 Speaker 1: Oh and also you know who was a huge part 155 00:09:40,080 --> 00:09:47,360 Speaker 1: of this movement, One John Harvey Kellogg. Kellogg That Kellogg 156 00:09:47,760 --> 00:09:50,360 Speaker 1: as part of his whole health sanitarium thing that we've 157 00:09:50,360 --> 00:09:52,960 Speaker 1: talked about in a few episodes, he was looking for 158 00:09:53,000 --> 00:09:56,440 Speaker 1: a successful meat alternative for the vegetarians in his fock. 159 00:09:56,840 --> 00:09:59,479 Speaker 1: He and his brother Will Kith, through some weird circumstance, 160 00:10:00,000 --> 00:10:04,320 Speaker 1: came upon the conclusion that dry wheat flaked super well, 161 00:10:04,840 --> 00:10:11,840 Speaker 1: and you add milk whila toasted wheat flakes. Now Kellogg 162 00:10:11,840 --> 00:10:14,480 Speaker 1: and his brother Will Keith had a huge blowout when 163 00:10:14,480 --> 00:10:17,920 Speaker 1: it came to the profitability of the cereal, eventually leading 164 00:10:18,120 --> 00:10:20,920 Speaker 1: to Will spinning out the Kellogg we all Know that 165 00:10:21,000 --> 00:10:25,640 Speaker 1: company and John Harvey Kellogg starting the Battle Creek Food Company. 166 00:10:25,679 --> 00:10:29,360 Speaker 1: This company's product line was primarily mock meats, the most 167 00:10:29,360 --> 00:10:32,160 Speaker 1: popular of which was known as Protos. It was a 168 00:10:32,160 --> 00:10:35,800 Speaker 1: combination of soy, peanuts and wheat gluten, sort of the 169 00:10:35,880 --> 00:10:40,559 Speaker 1: first commercial approximation of Setne. Some Seventh Day Avent his 170 00:10:40,600 --> 00:10:43,079 Speaker 1: fans of Kellog got the idea for mock meats more 171 00:10:43,120 --> 00:10:47,360 Speaker 1: closely resembling hot dogs and hamburgers and adding more seasoning 172 00:10:47,400 --> 00:10:51,040 Speaker 1: for flavor, including one Dr George Harding a relative of 173 00:10:51,080 --> 00:10:54,600 Speaker 1: Aard g. Harding. Yeah, we're gonna what guys of surprising 174 00:10:54,679 --> 00:10:58,440 Speaker 1: people in this episode. From this came the Worthington Foods 175 00:10:58,480 --> 00:11:02,560 Speaker 1: Company and their two can imitation meat products in if 176 00:11:02,600 --> 00:11:06,880 Speaker 1: you're wondering, because we were meatless wieners still available these 177 00:11:06,920 --> 00:11:12,319 Speaker 1: days to be looking for a throwback, and soy loin steaks. Oh, 178 00:11:12,400 --> 00:11:15,079 Speaker 1: that legitimately made me laugh. It was a good it's 179 00:11:15,120 --> 00:11:18,440 Speaker 1: a good pun. Uh. And we talked about these meatless 180 00:11:18,480 --> 00:11:20,680 Speaker 1: weeners and our hot dogs episode. These were maybe the 181 00:11:20,720 --> 00:11:24,560 Speaker 1: first veggie dogs on the market. Eventually, Worthington's got bought 182 00:11:24,559 --> 00:11:27,800 Speaker 1: out by Miles Laboratories, and from this came a brand 183 00:11:28,120 --> 00:11:32,480 Speaker 1: you've probably heard of, morning Star Farms. Yep, that one. 184 00:11:32,960 --> 00:11:35,520 Speaker 1: They were the first that we're really able to commercialize 185 00:11:35,520 --> 00:11:38,760 Speaker 1: the mock meats market in the US, like the Chick 186 00:11:38,880 --> 00:11:41,720 Speaker 1: with a K Patty. That was them. Morning Star went 187 00:11:41,760 --> 00:11:45,839 Speaker 1: through several companies before once again falling under Kellogg's ownership. 188 00:11:46,240 --> 00:11:52,880 Speaker 1: Satan's success largely depended on the public at large accepting vegetarianism, 189 00:11:52,880 --> 00:11:55,040 Speaker 1: which for a while was a tough sell in the 190 00:11:55,120 --> 00:11:59,280 Speaker 1: United States, especially for Middle America in the nineteen twenties. 191 00:11:59,280 --> 00:12:02,479 Speaker 1: One of America's first chain restaurants. It was called Child's, 192 00:12:02,920 --> 00:12:06,200 Speaker 1: attempted to transition to a full vegetarian menu at an 193 00:12:06,240 --> 00:12:11,400 Speaker 1: affordable price at the behest of owner and vegetarian William Childs. 194 00:12:12,360 --> 00:12:15,280 Speaker 1: Folks didn't go for it, though, sales plummeted and Childs 195 00:12:15,320 --> 00:12:19,160 Speaker 1: was removed from his leadership position. Even progressive New York 196 00:12:19,200 --> 00:12:23,600 Speaker 1: City was iffy on the idea of vegetarianism during World 197 00:12:23,600 --> 00:12:28,200 Speaker 1: War Two. Enter Cranks in nineteen sixty one and all 198 00:12:28,320 --> 00:12:32,520 Speaker 1: vegetarian restaurant that went on to attract famous fans like 199 00:12:32,640 --> 00:12:37,880 Speaker 1: Linda McCartney and Princess Diana and uh I wanted to 200 00:12:37,920 --> 00:12:40,240 Speaker 1: put in here at the end that these days, Satan 201 00:12:40,400 --> 00:12:43,920 Speaker 1: is pretty widely available in supermarkets. But if you're looking 202 00:12:43,920 --> 00:12:48,200 Speaker 1: to expand from Satan into Who territory, the fresh stuff 203 00:12:48,240 --> 00:12:51,640 Speaker 1: that's mixed with glutinous rice in Japanese called nummafu is 204 00:12:51,760 --> 00:12:53,640 Speaker 1: is hard to find in the West, but you can 205 00:12:53,679 --> 00:12:57,719 Speaker 1: probably find cooked and dried who called yaki who or 206 00:12:57,800 --> 00:13:01,679 Speaker 1: Yaki boo in whatever Asian import market is in your area. 207 00:13:02,760 --> 00:13:04,200 Speaker 1: I'll have to keep an eye out for that. This 208 00:13:04,240 --> 00:13:09,280 Speaker 1: episode has inspired me to try try some more. Yeah 209 00:13:09,360 --> 00:13:11,840 Speaker 1: me too, I'm sort of I'm craving it right now. 210 00:13:11,840 --> 00:13:15,760 Speaker 1: I've definitely had like clear broth Japanese soup that has 211 00:13:15,880 --> 00:13:18,000 Speaker 1: these little it almost looks like a like a little 212 00:13:18,040 --> 00:13:21,600 Speaker 1: spongey cracker And that's definitely this this like yucky who 213 00:13:21,720 --> 00:13:24,719 Speaker 1: like dried m and yeah, and I'm just like, oh, 214 00:13:24,760 --> 00:13:26,920 Speaker 1: it's nice. It soaks up, it soaks up the broth. 215 00:13:27,280 --> 00:13:30,559 Speaker 1: That's a nice little texture difference in the soup. Yeah, 216 00:13:31,840 --> 00:13:34,360 Speaker 1: I got a craving. I've said it before and I'll 217 00:13:34,360 --> 00:13:37,559 Speaker 1: say to you in the Tempe episode to date is 218 00:13:37,600 --> 00:13:39,480 Speaker 1: the one that has changed my diet the most because 219 00:13:39,480 --> 00:13:42,160 Speaker 1: I eat Tempe all the time. Now really, oh wow, 220 00:13:42,320 --> 00:13:44,480 Speaker 1: that's so cool. Yeah. Oh, now I want to know. 221 00:13:44,520 --> 00:13:46,280 Speaker 1: I want to pick your brain for recipes and stuff. 222 00:13:46,280 --> 00:13:48,720 Speaker 1: Oh my goodness, how do you like cooking it? I 223 00:13:48,840 --> 00:13:52,679 Speaker 1: like a good simple stir fry with soy sauce. Yea 224 00:13:52,960 --> 00:13:56,080 Speaker 1: in a little sesame oil. Yeah, sesame oil makes all 225 00:13:56,080 --> 00:13:58,640 Speaker 1: the difference. Yeah. But now I'm I'm hoping maybe I'll 226 00:13:58,640 --> 00:14:02,679 Speaker 1: have a similar revelation in about Satan. But in the meantime, 227 00:14:03,040 --> 00:14:08,599 Speaker 1: it is time for listener mail. That was kod that 228 00:14:08,679 --> 00:14:13,000 Speaker 1: was on point. There's hand gestures coordinated, but it wasn't coordinated, 229 00:14:13,000 --> 00:14:15,400 Speaker 1: but it ended up working out. We're taking this straight 230 00:14:15,400 --> 00:14:19,240 Speaker 1: to Broadway. It would be really off Broadway. But actually 231 00:14:19,280 --> 00:14:22,960 Speaker 1: before we get to the listener mail, we have one 232 00:14:22,960 --> 00:14:25,280 Speaker 1: more quick break for you for a word from our sponsor. 233 00:14:33,440 --> 00:14:37,160 Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and 234 00:14:37,240 --> 00:14:40,240 Speaker 1: we are back with a letter from Jarrett. He wrote, 235 00:14:40,520 --> 00:14:43,400 Speaker 1: I heard you were looking for food poetry. While not 236 00:14:43,480 --> 00:14:46,040 Speaker 1: a poet myself, I wondered if you had heard of 237 00:14:46,080 --> 00:14:50,120 Speaker 1: the poem addressed to a haggis by Scotland's most celebrated poet, 238 00:14:50,360 --> 00:14:55,160 Speaker 1: Robert Burns as a Scottish American. We celebrate Burns's birthday 239 00:14:55,160 --> 00:14:58,840 Speaker 1: each year on January five, and traditionally there is always 240 00:14:58,840 --> 00:15:01,320 Speaker 1: a hag us as part of the dinner. There are 241 00:15:01,360 --> 00:15:03,640 Speaker 1: all sorts of virtuals and whatnot, and the evening is 242 00:15:03,680 --> 00:15:07,360 Speaker 1: generally spent with friends and family reading some of Burns's poetry. However, 243 00:15:07,480 --> 00:15:10,280 Speaker 1: during the opening sequence of the feast, Burns Night or 244 00:15:10,320 --> 00:15:12,960 Speaker 1: her Burns Feast is what the event is traditionally called, 245 00:15:13,000 --> 00:15:16,040 Speaker 1: and is celebrated as a national holiday in Scotland. The 246 00:15:16,120 --> 00:15:19,840 Speaker 1: presentation of the haggis before dinner is accompanied by a 247 00:15:19,880 --> 00:15:22,680 Speaker 1: miniature parade from the kitchen to the dining area, during 248 00:15:22,720 --> 00:15:25,760 Speaker 1: which a variety of tunes is played by a bagpiper. 249 00:15:26,320 --> 00:15:28,840 Speaker 1: All Linksign is another poem written by Burns and then 250 00:15:28,920 --> 00:15:31,080 Speaker 1: later set to the music We All Know and Love, 251 00:15:31,680 --> 00:15:34,480 Speaker 1: and the recitation of the poem addressed to a haggis. 252 00:15:35,080 --> 00:15:36,880 Speaker 1: It's a lot of fun, and since some of Burns's 253 00:15:36,880 --> 00:15:39,640 Speaker 1: poetry can get a bit body, there's plenty of laughter. 254 00:15:40,080 --> 00:15:42,520 Speaker 1: I've included a link to the poem below for your pleasure. 255 00:15:42,800 --> 00:15:44,960 Speaker 1: It's written in the Scott's dialect of English, but this 256 00:15:45,000 --> 00:15:48,280 Speaker 1: one includes a translation. If you haven't yet done an 257 00:15:48,320 --> 00:15:51,720 Speaker 1: episode about haggis, perhaps you'd like to consider it. As 258 00:15:51,720 --> 00:15:53,760 Speaker 1: of today, you can't get real haggis in the US 259 00:15:53,800 --> 00:15:57,040 Speaker 1: because of the laws regarding consumption of sheep awful, So 260 00:15:57,120 --> 00:16:01,400 Speaker 1: perhaps it would be fun to research. I think so. Yeah, 261 00:16:01,560 --> 00:16:04,600 Speaker 1: this sounds lovely, and this sounds like the best kind 262 00:16:04,640 --> 00:16:10,760 Speaker 1: of party, A parade, a bagpiper, poetry readings, pasting. Yeah, 263 00:16:10,880 --> 00:16:13,400 Speaker 1: it's very good. I've never had real haggis, but I'm 264 00:16:13,480 --> 00:16:16,280 Speaker 1: I'm into the idea. I had it once and I 265 00:16:16,320 --> 00:16:19,000 Speaker 1: liked it. Yeah, yeah, it was you had to get 266 00:16:19,040 --> 00:16:20,640 Speaker 1: over at least I did because I was pretty young 267 00:16:20,680 --> 00:16:24,160 Speaker 1: at the time and relatively young, and I had to 268 00:16:24,160 --> 00:16:29,200 Speaker 1: get over all of the the context. You know, in 269 00:16:29,240 --> 00:16:31,880 Speaker 1: the US, we make a lot of jokes about it. Yeah, 270 00:16:31,920 --> 00:16:35,560 Speaker 1: but it's just it's really just sausage stuff. Yeah, it 271 00:16:35,680 --> 00:16:38,640 Speaker 1: was good. It's good, I believe you. But yeah, if 272 00:16:39,000 --> 00:16:42,280 Speaker 1: we should post the poem somewhere, it is pretty it's 273 00:16:42,280 --> 00:16:44,080 Speaker 1: pretty excellent. We'll have to do. We'll just have to 274 00:16:44,120 --> 00:16:46,040 Speaker 1: do an episode on Haggess and do a dramatic reading. 275 00:16:46,360 --> 00:16:52,720 Speaker 1: Oh yes, so in Brian wrote, can you imagine mayonnaise 276 00:16:53,040 --> 00:16:58,520 Speaker 1: on Hawaiian pizza? No? I wouldn't want to either, but nevertheless, 277 00:16:58,560 --> 00:17:00,680 Speaker 1: I was witnessed to such a usage by a shipmate 278 00:17:00,960 --> 00:17:04,080 Speaker 1: some years ago. I was working aboard a traditional wooden 279 00:17:04,200 --> 00:17:06,920 Speaker 1: hulled schooner where several crew lived in a rather dank 280 00:17:06,960 --> 00:17:11,159 Speaker 1: foxel that smelled of wetwood, sea salt, rope people, and 281 00:17:11,280 --> 00:17:13,720 Speaker 1: the more pleasant to me at least, odor of Danish 282 00:17:13,720 --> 00:17:16,679 Speaker 1: pine tar. I've never been seasick, but the smells of 283 00:17:16,720 --> 00:17:19,640 Speaker 1: that boat, plus the site of our bosun slathering mayonnaise 284 00:17:19,680 --> 00:17:23,080 Speaker 1: atop her slice of steaming hot Hawaiian pizza, seeing it 285 00:17:23,359 --> 00:17:26,280 Speaker 1: melting into the ham and pineapple was enough to make 286 00:17:26,359 --> 00:17:29,639 Speaker 1: me just a tad green. Don't get me wrong, I 287 00:17:29,720 --> 00:17:32,679 Speaker 1: like Mayo, but this is not an acceptable use for 288 00:17:32,760 --> 00:17:36,080 Speaker 1: such a condiment, even one so versatile as Mayo. I 289 00:17:36,119 --> 00:17:38,119 Speaker 1: am from Connecticut and still lived there, but work on 290 00:17:38,119 --> 00:17:40,840 Speaker 1: a tugboat down south, where the Cajun crew has converted 291 00:17:40,840 --> 00:17:45,120 Speaker 1: this Connecticut Yankee two dukes, having been raised in the North. 292 00:17:45,480 --> 00:17:48,480 Speaker 1: I had never heard of dukes Helman's and its abysmal 293 00:17:48,520 --> 00:17:52,240 Speaker 1: approximation called miracle whip, where all I knew. But as 294 00:17:52,280 --> 00:17:54,360 Speaker 1: soon as I tried dukes on a cucumber sand which 295 00:17:54,359 --> 00:17:56,800 Speaker 1: I was elated to find that it was less sweet 296 00:17:56,960 --> 00:18:00,479 Speaker 1: and pleasantly tangy. Turns out these Southerners were about their 297 00:18:00,480 --> 00:18:03,879 Speaker 1: preference for dukes, unlike their preferred treatment of lobsters by 298 00:18:03,920 --> 00:18:10,080 Speaker 1: boiling them with crawfish seasoning or crab boil black. I 299 00:18:10,160 --> 00:18:14,879 Speaker 1: love it. Opinions are so great. Yeah, yeah, man, savor 300 00:18:14,960 --> 00:18:19,000 Speaker 1: neither endorses nor nor do not. We should get cards 301 00:18:19,000 --> 00:18:22,800 Speaker 1: that say that. Yeah. I didn't include it, but at 302 00:18:22,800 --> 00:18:27,800 Speaker 1: the beginning of this letter, Brian wrote, don't show this 303 00:18:27,880 --> 00:18:31,600 Speaker 1: to Annie. It'll make her feel terrible or something. And 304 00:18:31,640 --> 00:18:35,960 Speaker 1: he's right. I got a little queasy here in that description. Yeah, 305 00:18:36,080 --> 00:18:40,440 Speaker 1: that's an intense condiment usage. Yeah, I've never witnessed such 306 00:18:40,440 --> 00:18:42,480 Speaker 1: a thing, and I have no desire to. I don't 307 00:18:42,520 --> 00:18:47,040 Speaker 1: approve of warm applications of Mayo. Okay, I think it's 308 00:18:47,520 --> 00:18:52,159 Speaker 1: I think it's basically a cold sandwich only condiment. Okay, Yeah, 309 00:18:52,640 --> 00:18:55,639 Speaker 1: that's Laurence food opinion. Yeah, I can. I can see 310 00:18:55,840 --> 00:19:03,120 Speaker 1: an aoli. You gotta go case by case, but generally yeah, yeah, yeah, 311 00:19:03,119 --> 00:19:05,639 Speaker 1: you've really got to step up the spices somehow if 312 00:19:05,680 --> 00:19:08,280 Speaker 1: you're going to apply a mayo product to a warm 313 00:19:08,320 --> 00:19:12,000 Speaker 1: sandwich or et cetera. Yeah, that's all I'm saying. I'm sticking. 314 00:19:12,040 --> 00:19:15,800 Speaker 1: I'm sticking with that. We should really have a book 315 00:19:15,880 --> 00:19:20,320 Speaker 1: of your food rules. I like it. I love this 316 00:19:20,320 --> 00:19:25,399 Speaker 1: this kind of stuff. Keep chat, keep tracking that. Thanks 317 00:19:25,400 --> 00:19:28,240 Speaker 1: to both of them for writing in. If you'd like 318 00:19:28,280 --> 00:19:30,200 Speaker 1: to write to as you can, Our email is Hello 319 00:19:30,320 --> 00:19:32,920 Speaker 1: at saber pod dot com. We're also on social media. 320 00:19:33,000 --> 00:19:35,960 Speaker 1: You can find us on Twitter, Facebook, and Instagram all 321 00:19:36,080 --> 00:19:38,879 Speaker 1: at saber Pod. We do hope to hear from you. 322 00:19:39,200 --> 00:19:42,040 Speaker 1: Thank you so much to super producer Dylan Fagan, thank 323 00:19:42,040 --> 00:19:43,800 Speaker 1: you to you for listening, and we hope that lots 324 00:19:43,840 --> 00:19:45,600 Speaker 1: more good thanks are coming your way.