1 00:00:08,840 --> 00:00:11,080 Speaker 1: Hello, and welcome to Savor production of iHeart Radio. 2 00:00:11,160 --> 00:00:13,440 Speaker 2: I'm Annie Reese and I'm Lorn vocal Bam, and today 3 00:00:13,480 --> 00:00:18,320 Speaker 2: we have an episode for you about fudge. 4 00:00:17,040 --> 00:00:21,320 Speaker 1: Yes, which Lauren and I discussed. I could have sworn 5 00:00:21,520 --> 00:00:24,360 Speaker 1: up and down we'd already done an episode on fudge. 6 00:00:24,480 --> 00:00:27,320 Speaker 2: I had to search our archives like twice to make 7 00:00:27,600 --> 00:00:31,479 Speaker 2: extra sure, but nope. 8 00:00:30,400 --> 00:00:34,360 Speaker 1: I think we've just discussed adjacent things like where we've 9 00:00:34,440 --> 00:00:36,519 Speaker 1: mentioned it Sundays. 10 00:00:37,040 --> 00:00:43,440 Speaker 2: Yeah, we did praylans or prawleens or prey lines mm hmm, 11 00:00:44,200 --> 00:00:45,839 Speaker 2: whichever of those you want. 12 00:00:45,680 --> 00:00:53,440 Speaker 1: To say, yes we did, which brings me to I'm 13 00:00:53,440 --> 00:00:54,960 Speaker 1: actually not a big fudge person. 14 00:00:55,320 --> 00:00:55,760 Speaker 2: Me neither. 15 00:00:57,800 --> 00:00:59,440 Speaker 1: Every now and then I enjoy it, but it's definitely 16 00:00:59,480 --> 00:01:03,360 Speaker 1: not something I seek out. But as I mentioned in 17 00:01:03,720 --> 00:01:09,640 Speaker 1: the Prolein Paraline whatever episode there is, I come from 18 00:01:09,840 --> 00:01:16,120 Speaker 1: a tourist town. Uh, and there is a fudge shop 19 00:01:16,560 --> 00:01:19,400 Speaker 1: in that tourist town, which I'm actually not going to 20 00:01:19,480 --> 00:01:21,720 Speaker 1: shout out because I don't know the old owner used 21 00:01:21,760 --> 00:01:24,960 Speaker 1: to be not great. Oh oh that's fun. Okay, I 22 00:01:25,280 --> 00:01:27,120 Speaker 1: don't know who owns it now. I don't know the 23 00:01:27,120 --> 00:01:28,920 Speaker 1: full details, but I'm just not going to shut it out, 24 00:01:28,959 --> 00:01:31,920 Speaker 1: but there was a fudge shop there and it was 25 00:01:31,920 --> 00:01:33,440 Speaker 1: sort of a ride a passage. A lot of times 26 00:01:33,440 --> 00:01:38,399 Speaker 1: people would work there in high school and that's where 27 00:01:38,440 --> 00:01:42,360 Speaker 1: my dad would get those the turtles that we talked 28 00:01:42,360 --> 00:01:47,080 Speaker 1: about in that episode, which was just like becauns maybe 29 00:01:47,160 --> 00:01:51,640 Speaker 1: caramel caramel fudge on top, but it was just it 30 00:01:51,680 --> 00:01:53,840 Speaker 1: was a very big touristy thing. You would go there. 31 00:01:54,480 --> 00:01:57,560 Speaker 1: They had all kinds of fudge you could sample, and 32 00:01:57,600 --> 00:02:00,960 Speaker 1: that's like my biggest association with fudge. 33 00:02:02,080 --> 00:02:05,919 Speaker 2: Yeah, that that type of situation is definitely my biggest association, 34 00:02:06,240 --> 00:02:09,480 Speaker 2: Like that kind of like small tourist or like like 35 00:02:09,520 --> 00:02:12,840 Speaker 2: Disney World kind of situation where you just smell it 36 00:02:12,880 --> 00:02:15,280 Speaker 2: as you're walking down the street and then you see 37 00:02:15,320 --> 00:02:18,079 Speaker 2: the big window of someone making it, and like all 38 00:02:18,120 --> 00:02:22,800 Speaker 2: of the beautiful, bright candy colors and and just going like, 39 00:02:22,840 --> 00:02:26,320 Speaker 2: oh yeah, yeah, even though I don't even though I'm 40 00:02:26,360 --> 00:02:28,920 Speaker 2: aware of the fact that I'm not particularly going to 41 00:02:29,160 --> 00:02:31,120 Speaker 2: enjoy it that much. It's a little bit too sweet 42 00:02:31,160 --> 00:02:33,640 Speaker 2: for me. I'm like, no, I want some of that though. 43 00:02:34,720 --> 00:02:40,440 Speaker 1: Right, it smells so good? Yeah? Yes, Was there any 44 00:02:40,480 --> 00:02:42,239 Speaker 1: particular reason this was on your mind? 45 00:02:43,120 --> 00:02:46,679 Speaker 2: I guess I was trying to think of something summary 46 00:02:46,960 --> 00:02:50,240 Speaker 2: that I sort of associate with, Yeah, like summer vacation 47 00:02:50,680 --> 00:02:56,480 Speaker 2: and uh or who knows. I I feel like I 48 00:02:56,520 --> 00:02:59,440 Speaker 2: say every recording session that I'm having a long week, 49 00:02:59,480 --> 00:03:03,080 Speaker 2: but that's just been true lately. So here we are. Yeah, yeah, 50 00:03:03,919 --> 00:03:05,399 Speaker 2: it's Tuesday. It's already a long week. 51 00:03:05,520 --> 00:03:08,359 Speaker 1: There you go. Tuesday is my least favorite day of 52 00:03:08,400 --> 00:03:08,960 Speaker 1: the week. Did you know? 53 00:03:09,200 --> 00:03:10,160 Speaker 2: No? I did not know that. 54 00:03:10,760 --> 00:03:13,080 Speaker 1: Yeah, because I feel like Monday you at least have 55 00:03:13,200 --> 00:03:17,560 Speaker 1: the bump of like a new week. Tuesday, you're like, oh, 56 00:03:17,639 --> 00:03:20,799 Speaker 1: I still have so much further to go the week. 57 00:03:21,840 --> 00:03:27,600 Speaker 1: There's a whole Seinfeld bit about this. Ah hey, yes, yes, 58 00:03:28,480 --> 00:03:32,680 Speaker 1: you can see our past episodes we've done on chocolate 59 00:03:33,960 --> 00:03:37,440 Speaker 1: things like taffy. I feel like it's the same same. 60 00:03:37,400 --> 00:03:45,279 Speaker 2: Absolutely absolutely. Also, yeah, National Fudge Day is June sixteenth, 61 00:03:45,400 --> 00:03:48,640 Speaker 2: so we've dead missed that one. Just absolutely about the 62 00:03:48,680 --> 00:03:50,840 Speaker 2: furthest away that we can get from being timely. 63 00:03:52,240 --> 00:03:53,920 Speaker 1: And I had to think about it for a minute 64 00:03:53,920 --> 00:03:55,600 Speaker 1: because I no longer know what day it is. It 65 00:03:57,120 --> 00:03:59,440 Speaker 1: could be that's right around the corner. I don't know, 66 00:04:00,080 --> 00:04:14,920 Speaker 1: August now, got it. Wow, let's clarify something. Fudge what 67 00:04:15,200 --> 00:04:15,480 Speaker 1: is it? 68 00:04:16,120 --> 00:04:19,920 Speaker 2: Well, fudge can refer to a lot of things, actually, 69 00:04:20,000 --> 00:04:22,719 Speaker 2: but what we are talking about today is a type 70 00:04:22,760 --> 00:04:27,760 Speaker 2: of slab candy, usually made of sugar, cream, and butter 71 00:04:28,040 --> 00:04:32,160 Speaker 2: plus flavoring. It's thick and firm at room temperature, but 72 00:04:32,480 --> 00:04:35,960 Speaker 2: still easily sliced, and when you eat it it immediately 73 00:04:36,000 --> 00:04:39,360 Speaker 2: goes from like slightly chewy to just soft and creamy 74 00:04:39,440 --> 00:04:42,760 Speaker 2: and melt in your mouth. It can come in any 75 00:04:42,839 --> 00:04:46,240 Speaker 2: number of flavors, infinite flavors, I'm telling you, but the 76 00:04:46,240 --> 00:04:49,720 Speaker 2: classic is like chocolate fudge or vanilla fudge, with or 77 00:04:49,760 --> 00:04:53,400 Speaker 2: without chopped nuts in it. It's often made and sold 78 00:04:53,440 --> 00:04:56,760 Speaker 2: in small candy shops in walkable tourist areas, often with 79 00:04:56,839 --> 00:04:58,680 Speaker 2: the kitchen right up next to big windows to the 80 00:04:58,680 --> 00:05:02,320 Speaker 2: streets that you can watch it being. It's uh. It's 81 00:05:02,360 --> 00:05:05,400 Speaker 2: like if ice cream or shelf stable and a little 82 00:05:05,400 --> 00:05:10,560 Speaker 2: bit achingly sweet. It's uh. It is the smell of 83 00:05:10,720 --> 00:05:15,240 Speaker 2: small town tourism in the summer. It's uh. It's like 84 00:05:15,400 --> 00:05:22,000 Speaker 2: eating a Norman Rockwell painting, like nostalgic and rich and saccharin, 85 00:05:22,440 --> 00:05:28,000 Speaker 2: but but like still still good, still good good, Yeah, 86 00:05:28,040 --> 00:05:36,599 Speaker 2: somewhere in that range. M h yeah, yeah, uh okay, 87 00:05:36,680 --> 00:05:42,360 Speaker 2: So so yes, there are endless iterations of fudge flavored 88 00:05:42,440 --> 00:05:46,480 Speaker 2: with every kind of fruit syrup or nut, butter, or 89 00:05:47,320 --> 00:05:51,800 Speaker 2: kind of creamy thing or liquor or other like desserty 90 00:05:52,200 --> 00:05:55,520 Speaker 2: sweet to salty sweet concept that you can possibly imagine, 91 00:05:55,560 --> 00:05:58,599 Speaker 2: and probably several that you cannot. And I say that, 92 00:05:59,200 --> 00:06:02,200 Speaker 2: I mean I believe in your imagination skills, y'all, and 93 00:06:02,360 --> 00:06:06,039 Speaker 2: so like, it's a serious fudge world out there. You 94 00:06:06,080 --> 00:06:08,279 Speaker 2: can also mix in anything that's kind of dry and 95 00:06:08,320 --> 00:06:11,720 Speaker 2: shelf stable. Other candies and nuts are common. You can 96 00:06:11,800 --> 00:06:15,280 Speaker 2: make vegan fudge using non dairy butter and non dairy milk. 97 00:06:15,960 --> 00:06:19,120 Speaker 2: It can range from like fairly stiff to softer and creamier. 98 00:06:19,560 --> 00:06:23,359 Speaker 2: But the key, no matter what else you're doing, is 99 00:06:23,440 --> 00:06:26,080 Speaker 2: going to be that smooth melt in your mouth texture. 100 00:06:26,520 --> 00:06:29,960 Speaker 2: And the key to that is candy science. 101 00:06:30,640 --> 00:06:31,440 Speaker 1: Wah. 102 00:06:31,720 --> 00:06:38,800 Speaker 2: Yes, okay, let's talk about sugar. So what we referred 103 00:06:38,800 --> 00:06:42,440 Speaker 2: to as table sugar, sucrose likes being a crystal at 104 00:06:42,520 --> 00:06:46,320 Speaker 2: room temperature. And you know that's how you most commonly 105 00:06:46,360 --> 00:06:48,640 Speaker 2: purchase it in a big bag of more or less 106 00:06:48,640 --> 00:06:52,680 Speaker 2: evenly formed crystals. If you ate a spoonful of those 107 00:06:52,720 --> 00:06:56,400 Speaker 2: crystals they'd be pretty crunchy, though, and this is not 108 00:06:56,480 --> 00:06:58,960 Speaker 2: what you want from your fudge. You might want crunchy 109 00:06:58,960 --> 00:07:01,239 Speaker 2: things in your fudge, but you want the fudge itself 110 00:07:01,240 --> 00:07:05,520 Speaker 2: to be nice and creamy. So making fudge is the 111 00:07:05,560 --> 00:07:09,640 Speaker 2: process of tricking a bunch of big sugar crystals into 112 00:07:09,720 --> 00:07:14,680 Speaker 2: like reconstituting themselves into a lot of tiny sugar crystals, 113 00:07:15,200 --> 00:07:18,720 Speaker 2: helped by and bound up in tasty, tasty fats, so 114 00:07:18,760 --> 00:07:22,680 Speaker 2: that the whole mass is smooth and creamy. You do 115 00:07:22,800 --> 00:07:27,480 Speaker 2: this by creating a supersaturated solution of water and dissolved sugar, 116 00:07:27,760 --> 00:07:33,320 Speaker 2: and then gently, carefully, slowly letting the sugar recrystallize with 117 00:07:33,600 --> 00:07:37,080 Speaker 2: help of the fats throughout to kind of mitigate the process, 118 00:07:37,440 --> 00:07:42,520 Speaker 2: all right. Candy making is all about controlling the saturation 119 00:07:42,600 --> 00:07:46,720 Speaker 2: of sugar in solution with water, and then controlling the 120 00:07:46,760 --> 00:07:52,400 Speaker 2: crystallization of that sugar out of the solution. You control 121 00:07:52,440 --> 00:07:56,040 Speaker 2: the saturation by dissolving the sugar into water and then 122 00:07:56,080 --> 00:07:59,360 Speaker 2: heating the solution up past the boiling point of water, 123 00:07:59,800 --> 00:08:02,720 Speaker 2: so the water starts evaporating out right, and thus the 124 00:08:02,760 --> 00:08:06,920 Speaker 2: concentration of sugar in the solution increases. When you've reached 125 00:08:07,040 --> 00:08:10,520 Speaker 2: whatever concentration you're going for. You let the solution cool 126 00:08:10,560 --> 00:08:13,080 Speaker 2: down again, and then the way that you treat it 127 00:08:13,160 --> 00:08:16,880 Speaker 2: at this stage will determine how all of those loosey 128 00:08:16,920 --> 00:08:20,480 Speaker 2: goosey sugar molecules form back up with each other and 129 00:08:20,600 --> 00:08:23,640 Speaker 2: any other stuff that you've got in the mix. If 130 00:08:23,680 --> 00:08:25,840 Speaker 2: you go all the way up to like a ninety 131 00:08:25,920 --> 00:08:29,760 Speaker 2: nine percent sugar concentration and then let it set real 132 00:08:30,000 --> 00:08:35,319 Speaker 2: still and slow, you've got a lollipop at ninety percent 133 00:08:35,360 --> 00:08:38,839 Speaker 2: sugar concentration. Depending on what else you add and whether 134 00:08:39,000 --> 00:08:41,760 Speaker 2: you mess with it or leave it still, you might 135 00:08:41,800 --> 00:08:48,880 Speaker 2: have nugat or you might have rock candy, respectively. It's 136 00:08:48,920 --> 00:08:54,360 Speaker 2: it's concentration and agitation that results in your final product. 137 00:08:55,280 --> 00:08:59,120 Speaker 2: For fudge, we're looking for about eighty five percent concentration 138 00:08:59,640 --> 00:09:03,959 Speaker 2: and a very specific pattern of agitation. All right, The 139 00:09:04,440 --> 00:09:07,480 Speaker 2: water content in your fudge comes from cream and butter 140 00:09:07,760 --> 00:09:10,360 Speaker 2: or whatever other kind of milk type stuff you're using. 141 00:09:10,720 --> 00:09:13,880 Speaker 2: So you solve your sugar in about an equal combined 142 00:09:13,880 --> 00:09:16,880 Speaker 2: weight of cream and butter. Maybe some recipes have you 143 00:09:16,920 --> 00:09:18,560 Speaker 2: hold the butter for later. I can't tell you what 144 00:09:18,600 --> 00:09:23,440 Speaker 2: to do. But then after the sugar dissolves without stirring 145 00:09:23,600 --> 00:09:26,560 Speaker 2: or otherwise messing with it any further. You heat the 146 00:09:26,559 --> 00:09:29,560 Speaker 2: solution to ride around two hundred and thirty five to 147 00:09:29,559 --> 00:09:32,240 Speaker 2: two hundred and forty degrees fahrenheit. That's one hundred and 148 00:09:32,280 --> 00:09:35,960 Speaker 2: twelve to one hundred and sixteen celsius. And I'm saying 149 00:09:36,000 --> 00:09:40,920 Speaker 2: it that precisely because fun thing. Actually, the concentration of 150 00:09:40,960 --> 00:09:45,240 Speaker 2: sugar in a solution directly correlates to the temperature of 151 00:09:45,280 --> 00:09:48,880 Speaker 2: a solution, and that temperature that I just quoted at 152 00:09:48,960 --> 00:09:52,560 Speaker 2: you is about eighty five percent concentration, or as you 153 00:09:52,559 --> 00:09:55,800 Speaker 2: would say in candy making the soft ball stage. And 154 00:09:55,880 --> 00:09:58,719 Speaker 2: at that point it'll it'll be a glossy like a 155 00:09:58,840 --> 00:10:02,760 Speaker 2: like a super saturated mass, and also very hot, so 156 00:10:03,160 --> 00:10:07,760 Speaker 2: be careful. You Then, as it starts to cool, either 157 00:10:08,080 --> 00:10:12,760 Speaker 2: manually or with a mixer, start slowly and steadily stirring 158 00:10:12,840 --> 00:10:19,240 Speaker 2: it again. Sugar is looking to be a crystal when 159 00:10:19,240 --> 00:10:22,400 Speaker 2: it's in a solution. Any little thing can set off 160 00:10:22,400 --> 00:10:25,280 Speaker 2: the crystallization process. That's why you don't want to stir 161 00:10:25,360 --> 00:10:27,720 Speaker 2: it or like scrape down the sides as you're cooking it, 162 00:10:27,800 --> 00:10:33,360 Speaker 2: because you could spawn crystal nucleation. The molecules will start 163 00:10:33,400 --> 00:10:36,360 Speaker 2: locking up together, and then suddenly you've got this grainy, 164 00:10:36,400 --> 00:10:40,520 Speaker 2: gritty mass. It is wild if you've never seen this happen. 165 00:10:40,559 --> 00:10:42,720 Speaker 2: It is wild to watch how fast this can happen 166 00:10:42,840 --> 00:10:46,680 Speaker 2: and how like relatively large the crystals can get very quickly. 167 00:10:48,320 --> 00:10:51,920 Speaker 2: But in the case of fudge, the fats that you've 168 00:10:51,960 --> 00:10:54,320 Speaker 2: added from the cream and butter are keeping a little 169 00:10:54,320 --> 00:10:58,360 Speaker 2: bit of elbow room between the molecules. Yeah, and then 170 00:10:58,800 --> 00:11:04,199 Speaker 2: stirring gently and steadily with that elbow room allows nucleation 171 00:11:04,360 --> 00:11:08,840 Speaker 2: to happen in a whole lot of places independently and 172 00:11:08,880 --> 00:11:14,360 Speaker 2: simultaneously throughout the mass. So each crystal only grows to 173 00:11:14,400 --> 00:11:18,120 Speaker 2: be tiny, and there are a whole lot of them. 174 00:11:18,480 --> 00:11:20,720 Speaker 2: At this point, the mixture will have lost its gloss 175 00:11:20,840 --> 00:11:23,200 Speaker 2: because of the way that tiny crystals are now scattering 176 00:11:23,280 --> 00:11:26,240 Speaker 2: light rather than kind of reflecting it, and it'll thicken up. 177 00:11:26,960 --> 00:11:28,960 Speaker 2: So you kind of sludge it out into a tray. 178 00:11:29,200 --> 00:11:31,720 Speaker 2: Let's smooth it out, let it cool and further crystallize 179 00:11:31,720 --> 00:11:34,240 Speaker 2: for another like eight hours or so, and then you 180 00:11:34,280 --> 00:11:40,080 Speaker 2: have fudge. Along In the stirring stage, you can add 181 00:11:40,559 --> 00:11:44,040 Speaker 2: flavors or mixins. You can sprinkle mixings on the top later, 182 00:11:45,000 --> 00:11:47,800 Speaker 2: but yeah, that's fudge. It is a little bit of work, 183 00:11:47,920 --> 00:11:51,120 Speaker 2: and I highly recommend having a candy thermometer if you're 184 00:11:51,120 --> 00:11:54,599 Speaker 2: going to embark on this yourself. Some recipes call for 185 00:11:54,720 --> 00:11:58,400 Speaker 2: other stuff that'll help prevent premature crystallization, like corn syrup 186 00:11:58,480 --> 00:12:01,240 Speaker 2: or a cream of tartar. But yeah, fudge. 187 00:12:02,440 --> 00:12:06,080 Speaker 1: Yeah. My friends who worked at the store I mentioned, 188 00:12:07,800 --> 00:12:10,120 Speaker 1: I said it was very physical, like it was a 189 00:12:10,200 --> 00:12:11,960 Speaker 1: tiring process. 190 00:12:12,160 --> 00:12:15,640 Speaker 2: Oh sure, yeah, stirring. Man, never gonna estimate stirring. 191 00:12:16,440 --> 00:12:22,000 Speaker 1: Don't please, don't. Well what about the nutrition. 192 00:12:22,240 --> 00:12:26,320 Speaker 2: No, treats are nice, you know. It's it's sugar and 193 00:12:26,400 --> 00:12:33,520 Speaker 2: butter and cream. That's it's. It's colorkally dense. I eat, 194 00:12:33,600 --> 00:12:37,200 Speaker 2: eat a vegetable and some protein, and drink some water. 195 00:12:38,280 --> 00:12:38,800 Speaker 2: All three. 196 00:12:39,520 --> 00:12:47,640 Speaker 1: Yeah, fudge in a vegetable, some water, and a protein 197 00:12:48,320 --> 00:12:53,280 Speaker 1: and approtein. Okay, a fully balanced meal. Yeah yeah, part 198 00:12:53,320 --> 00:12:58,720 Speaker 1: of your balanced breakfast for sure. Yes. Well, we do 199 00:12:58,840 --> 00:13:02,840 Speaker 1: have some numbers for you, Oh we do, Okay. 200 00:13:02,920 --> 00:13:06,040 Speaker 2: The Google trends graph for the search term fudge in 201 00:13:06,080 --> 00:13:10,000 Speaker 2: the United States is just one hilariously large spike every 202 00:13:10,000 --> 00:13:13,880 Speaker 2: December as people get ready for the winter holidays. It 203 00:13:13,920 --> 00:13:18,160 Speaker 2: is most searched in West Virginia, Kentucky and Maine. In 204 00:13:18,200 --> 00:13:21,720 Speaker 2: the US, however, it is by far the most popularly 205 00:13:21,760 --> 00:13:26,560 Speaker 2: searched in New Zealand, and then the UK, Ireland and 206 00:13:26,640 --> 00:13:29,400 Speaker 2: South Africa are all like closer to the US in 207 00:13:29,480 --> 00:13:32,600 Speaker 2: terms of search traffic. But I don't know what's happening 208 00:13:32,640 --> 00:13:34,480 Speaker 2: with fudge in New Zealand. Y'all have to write in 209 00:13:34,920 --> 00:13:37,360 Speaker 2: and let us now, because apparently it is a very 210 00:13:37,360 --> 00:13:37,800 Speaker 2: big thing. 211 00:13:39,679 --> 00:13:40,720 Speaker 1: I'm very curious. 212 00:13:40,880 --> 00:13:46,080 Speaker 2: Yeah, world record for you. The Guinness Record for the 213 00:13:46,160 --> 00:13:49,840 Speaker 2: largest slab of fudge was achieved in twenty ten in Canada. 214 00:13:50,679 --> 00:13:55,480 Speaker 2: It weighed two point sixty one metric tons that's about 215 00:13:55,520 --> 00:14:00,200 Speaker 2: five thousand, seven hundred and sixty pounds. It took a 216 00:14:00,280 --> 00:14:05,199 Speaker 2: week to make and contained like stripes or sections of vanilla, 217 00:14:05,400 --> 00:14:06,400 Speaker 2: chocolate and maple. 218 00:14:08,440 --> 00:14:13,600 Speaker 1: Mm. Wow. Just the thought of like, try it, piece 219 00:14:13,640 --> 00:14:16,520 Speaker 1: of that is making me. I feel like when I 220 00:14:16,559 --> 00:14:20,680 Speaker 1: have fudge, the first bite is nice and that's it, 221 00:14:20,800 --> 00:14:22,960 Speaker 1: like the too rich. 222 00:14:22,880 --> 00:14:25,160 Speaker 2: Too sweet, to sugary, too rich. 223 00:14:25,240 --> 00:14:28,720 Speaker 1: Yeah, yeah, and it's it's not that I don't like it, 224 00:14:28,760 --> 00:14:30,840 Speaker 1: but that first bite is like you're like, well, that's 225 00:14:30,840 --> 00:14:34,280 Speaker 1: in your face. And if I'm seeing like stripes of 226 00:14:34,400 --> 00:14:41,640 Speaker 1: vanilla charta and maple inside the fudge, and it's a lot. 227 00:14:42,240 --> 00:14:46,520 Speaker 2: Yeah yeah, I mean that's also like the weight of 228 00:14:46,600 --> 00:14:48,400 Speaker 2: like a large suv. 229 00:14:48,920 --> 00:14:57,560 Speaker 1: So well, some people can eat a lot of fudge. 230 00:14:57,600 --> 00:15:01,360 Speaker 1: Do love it, seek it out. And one of those 231 00:15:01,360 --> 00:15:06,200 Speaker 1: places that people go to is Macinaw Island, which we're 232 00:15:06,200 --> 00:15:09,360 Speaker 1: going to talk about more in the history section. But 233 00:15:09,720 --> 00:15:13,640 Speaker 1: Macinall Island in northern Michigan is often viewed as America's 234 00:15:13,720 --> 00:15:19,200 Speaker 1: modern day fudge capital. It has a dozen fudge shops. 235 00:15:20,040 --> 00:15:25,000 Speaker 1: In the summer when tourists that are called fudgies come, 236 00:15:26,200 --> 00:15:29,640 Speaker 1: these shops may sell up to one thousand pounds a 237 00:15:29,720 --> 00:15:34,680 Speaker 1: day to meet demand, and some people live there. So yeah, 238 00:15:34,720 --> 00:15:35,880 Speaker 1: it is very wild. 239 00:15:38,000 --> 00:15:42,840 Speaker 2: Wow all right, hey, great, great o. Good for them. 240 00:15:42,840 --> 00:15:44,080 Speaker 2: I'm happy about it. 241 00:15:44,680 --> 00:15:47,560 Speaker 1: Yeah. I was looking up some of the menus before 242 00:15:47,600 --> 00:15:50,360 Speaker 1: we got on, just to see you It's like, oh, yeah, 243 00:15:51,360 --> 00:15:54,120 Speaker 1: what kind of fudge are they selling Mackinall Island? 244 00:15:54,560 --> 00:15:55,920 Speaker 2: Was anything a stand up? 245 00:15:58,120 --> 00:16:02,120 Speaker 1: Not really, And I don't say that in any It 246 00:16:02,160 --> 00:16:04,840 Speaker 1: was just the lot of that I've seen. Yeah, I'm 247 00:16:04,880 --> 00:16:08,240 Speaker 1: sure like if I dug deeper there would have been. 248 00:16:08,280 --> 00:16:09,960 Speaker 1: But most of the stuff I was seeing on my 249 00:16:10,200 --> 00:16:13,320 Speaker 1: very short search was like, oh, yeah, yeah, I've seen that. 250 00:16:13,400 --> 00:16:17,120 Speaker 1: I've seen that. Yeah, yeah, it must be good people 251 00:16:17,200 --> 00:16:17,680 Speaker 1: go there. 252 00:16:18,120 --> 00:16:23,000 Speaker 2: Yeah, I think I think the the the ones that 253 00:16:23,000 --> 00:16:25,080 Speaker 2: that really are the one that really surprised me as 254 00:16:25,080 --> 00:16:29,960 Speaker 2: I was kind of browsing around, Uh was I read 255 00:16:30,000 --> 00:16:33,960 Speaker 2: about some licorice fudge out of the UK, and I 256 00:16:34,000 --> 00:16:34,320 Speaker 2: was like. 257 00:16:34,680 --> 00:16:37,640 Speaker 3: Ah, huh huh. 258 00:16:37,720 --> 00:16:40,520 Speaker 2: Yeah, both of us are kind of making the same face, 259 00:16:40,560 --> 00:16:44,800 Speaker 2: which I hope throw our vocalizations is translating. But yeah, 260 00:16:44,800 --> 00:16:47,600 Speaker 2: it's just like, oh, how I feel about that being 261 00:16:47,640 --> 00:16:48,160 Speaker 2: in my mouth? 262 00:16:48,680 --> 00:16:52,200 Speaker 1: Sure it's a mixed bag. Yeah, I saw a popcorn 263 00:16:52,240 --> 00:16:55,960 Speaker 1: one and that one I'm curious about, but I don't know. 264 00:16:56,480 --> 00:16:59,160 Speaker 1: I mean, listeners again, please write in. 265 00:16:59,200 --> 00:17:01,920 Speaker 2: Oh yeah, oh, if you have a favorite flavor, if 266 00:17:01,960 --> 00:17:07,639 Speaker 2: you've got yeah, a favorite shop. Yes, but okay, but 267 00:17:07,680 --> 00:17:10,639 Speaker 2: we are getting ahead of ourselves in the meanwhile, this 268 00:17:10,680 --> 00:17:11,920 Speaker 2: all had to start somewhere. 269 00:17:12,680 --> 00:17:15,399 Speaker 1: It did. It did, and it was kind of a 270 00:17:15,440 --> 00:17:18,520 Speaker 1: surprising origin story for me, to be honest. Yeah. 271 00:17:18,680 --> 00:17:22,200 Speaker 2: Yeah, and we are going to get into that origin 272 00:17:22,240 --> 00:17:24,160 Speaker 2: story as soon as we get back from a quick break. 273 00:17:24,160 --> 00:17:32,000 Speaker 2: For a word from our sponsors. 274 00:17:34,280 --> 00:17:34,800 Speaker 1: And we're back. 275 00:17:34,840 --> 00:17:38,200 Speaker 2: Thank you sponsor, Yes, thank you, Yes, and. 276 00:17:38,119 --> 00:17:43,639 Speaker 1: Again you can see our chocolate episodes taffy related. Sure 277 00:17:43,880 --> 00:17:49,480 Speaker 1: this one, sure, but yes, most sources claim that fudge 278 00:17:49,640 --> 00:17:56,240 Speaker 1: is a Baltimore original circa the eighteen eighties. One big 279 00:17:56,359 --> 00:17:58,840 Speaker 1: piece of evidence that's often cited was a letter out 280 00:17:58,880 --> 00:18:01,720 Speaker 1: of the nineteen twenties describing something that happened in the 281 00:18:01,760 --> 00:18:06,000 Speaker 1: eighteen eighties. In it, the writer claimed that her roommate 282 00:18:06,080 --> 00:18:10,720 Speaker 1: at Vassar whipped up this first bash of fudge, and 283 00:18:10,800 --> 00:18:15,199 Speaker 1: the students fortunate enough to try it loved it, loved it, 284 00:18:15,240 --> 00:18:20,760 Speaker 1: loved it. However, the same letter mentions a place in 285 00:18:20,840 --> 00:18:23,640 Speaker 1: Baltimore selling fudge for forty cents a pound as early 286 00:18:23,680 --> 00:18:25,640 Speaker 1: as eighteen eighty six, which really confused. 287 00:18:28,480 --> 00:18:31,040 Speaker 2: Yeah, yeah, yeah, there's a little bit of a wibbly 288 00:18:31,080 --> 00:18:34,160 Speaker 2: wobbly timey, whymy things going on? And I think also 289 00:18:34,280 --> 00:18:37,640 Speaker 2: like write this letter indeed was from the nineteen twenties 290 00:18:38,280 --> 00:18:42,120 Speaker 2: describing things from the eighteen eighties, So yes. 291 00:18:42,359 --> 00:18:51,240 Speaker 1: Poop, yes boop. Indeed, early fudge recipes required exact measurements 292 00:18:51,280 --> 00:18:53,320 Speaker 1: and constant stirring as. 293 00:18:53,119 --> 00:18:55,800 Speaker 2: They do today, but with the way that they didn't 294 00:18:55,840 --> 00:18:58,480 Speaker 2: probably have candy dermometors at the time. So there you go. 295 00:18:59,000 --> 00:19:03,440 Speaker 1: Yep again from what I hear. The writer of the letter, 296 00:19:03,520 --> 00:19:09,960 Speaker 1: one Emmelin battersby Hattridge great name, loved fudge so much 297 00:19:10,080 --> 00:19:12,359 Speaker 1: that she made thirty pounds of it for an event 298 00:19:12,480 --> 00:19:16,320 Speaker 1: at Vassar. According to Mental Flass, fudge was so popular 299 00:19:16,359 --> 00:19:20,280 Speaker 1: on campus that, as printed in their Alumni magazine quote, 300 00:19:20,760 --> 00:19:22,560 Speaker 1: students would make it in the middle of the night, 301 00:19:22,920 --> 00:19:26,600 Speaker 1: dangerously diverting the gas from their lamps for the task. 302 00:19:28,560 --> 00:19:31,840 Speaker 2: Yeah, it was a whole student thing. Like it wasn't 303 00:19:31,840 --> 00:19:34,760 Speaker 2: being served to them in the cafeteria, it was being 304 00:19:34,760 --> 00:19:38,960 Speaker 2: made by them, often after hours. A poem published in 305 00:19:39,000 --> 00:19:43,000 Speaker 2: the college's yearbook in eighteen ninety three read, what purchase 306 00:19:43,080 --> 00:19:46,000 Speaker 2: us upon a chair to stir a saucepan held in air, 307 00:19:46,320 --> 00:19:49,240 Speaker 2: which tipping pours upon our hair fudges. 308 00:19:52,560 --> 00:19:57,639 Speaker 1: I do love this because there's something about the the 309 00:19:57,720 --> 00:20:02,880 Speaker 1: making and sharing of something that you love so much 310 00:20:03,720 --> 00:20:13,000 Speaker 1: doing it even despite difficulty, perhaps despite danger. After that, 311 00:20:13,080 --> 00:20:15,680 Speaker 1: I just really am endeared. 312 00:20:15,240 --> 00:20:20,159 Speaker 2: By absolutely well, and especially for something as like relatively 313 00:20:20,200 --> 00:20:23,960 Speaker 2: wholesome as fudge as we see it today, Like today 314 00:20:24,440 --> 00:20:27,280 Speaker 2: it's such a kind of like old fashioned product that 315 00:20:27,480 --> 00:20:30,400 Speaker 2: it's like all. 316 00:20:29,240 --> 00:20:35,399 Speaker 1: Right, right, and like speaking to that point. From this instance, 317 00:20:36,119 --> 00:20:41,720 Speaker 1: fudge was spread, recipes were adapted, especially amongst women, and 318 00:20:41,840 --> 00:20:45,400 Speaker 1: in women's colleges. There were recipe spots, there were songs 319 00:20:45,480 --> 00:20:48,920 Speaker 1: that were sung, there were funds that were raised. Some 320 00:20:48,960 --> 00:20:52,200 Speaker 1: sources even suggest that women would make it in secret 321 00:20:52,640 --> 00:20:54,320 Speaker 1: as a form of rebellion. 322 00:20:55,200 --> 00:20:59,080 Speaker 2: Yeah, okay, so so so the rebellious part of it, 323 00:20:59,200 --> 00:21:02,560 Speaker 2: Like women's colleges at the time were really strict with 324 00:21:02,600 --> 00:21:07,800 Speaker 2: their students and at vasar vasar in particular, like curfew 325 00:21:07,880 --> 00:21:11,800 Speaker 2: was ten pm. In general, women weren't allowed to like 326 00:21:11,840 --> 00:21:14,880 Speaker 2: go out on the town and carouse like their dude 327 00:21:14,960 --> 00:21:19,840 Speaker 2: counterparts might have been, or like their dude counterparts might 328 00:21:19,880 --> 00:21:23,600 Speaker 2: have been, like a little bit less strictly watched, so 329 00:21:23,880 --> 00:21:25,639 Speaker 2: they could sneak out a little bit more easily, or 330 00:21:25,680 --> 00:21:29,879 Speaker 2: were kind of encouraged to a little bit. Also, like 331 00:21:30,720 --> 00:21:33,840 Speaker 2: due to food health kind of ideals at the time 332 00:21:34,000 --> 00:21:38,240 Speaker 2: that emphasized plain and simple foods, Like there was this 333 00:21:38,400 --> 00:21:42,320 Speaker 2: moral panic a little bit about rich and sugary treats. 334 00:21:42,359 --> 00:21:47,920 Speaker 2: We've talked about this ad infinitem in episodes about cereals mostly. 335 00:21:51,600 --> 00:21:56,560 Speaker 2: But yeah, so like sitting around and like grilling oysters 336 00:21:56,640 --> 00:21:59,720 Speaker 2: on a hat pin or making fudge standing on top 337 00:21:59,760 --> 00:22:03,159 Speaker 2: of your chair to get a pan up to the 338 00:22:03,160 --> 00:22:07,879 Speaker 2: gas light like doing that after curfew was indeed a rebellion. 339 00:22:08,920 --> 00:22:13,800 Speaker 1: Oh I love this idea. Really oysters and fudge, Oh 340 00:22:13,920 --> 00:22:14,320 Speaker 1: my god. 341 00:22:14,560 --> 00:22:17,080 Speaker 2: Yeah, well, Welsh rabbit was the other was the other 342 00:22:17,119 --> 00:22:17,879 Speaker 2: dish that I heard? 343 00:22:18,320 --> 00:22:25,120 Speaker 1: Oh so good, so good. Well. Other sources report that 344 00:22:25,200 --> 00:22:27,720 Speaker 1: the invention of fudge was due to an accident. We 345 00:22:27,800 --> 00:22:31,320 Speaker 1: hear that story all the time, that a confectioner made 346 00:22:31,359 --> 00:22:35,040 Speaker 1: while trying to make chocolate caramel candies. Basically it was 347 00:22:35,080 --> 00:22:35,959 Speaker 1: a temperature mistake. 348 00:22:36,160 --> 00:22:39,080 Speaker 2: Yeah, temperature and stirring. I've heard that happened in France, 349 00:22:39,160 --> 00:22:43,560 Speaker 2: but I haven't read any sources backing it up. Mm hmm. 350 00:22:43,600 --> 00:22:45,240 Speaker 1: But whether or not that is true, A lot of 351 00:22:45,240 --> 00:22:48,600 Speaker 1: folks doing research in this space do think it probably 352 00:22:48,680 --> 00:22:54,480 Speaker 1: was an accident, which is interesting because, according to Jowhound, 353 00:22:55,000 --> 00:22:59,359 Speaker 1: the word fudge has been used to denote something foolish 354 00:22:59,600 --> 00:23:04,160 Speaker 1: or annoy since the nineteenth century, and Miriam Webster suggests 355 00:23:04,160 --> 00:23:08,240 Speaker 1: that in verb form it meant something to exceed proper 356 00:23:08,240 --> 00:23:11,280 Speaker 1: bounds or to cheat, perhaps as far back as the 357 00:23:11,320 --> 00:23:16,920 Speaker 1: sixteen or seventeen hundreds, So like the kid friendly insult 358 00:23:17,000 --> 00:23:20,480 Speaker 1: apparently came into vogue in the eighteen hundreds, and some 359 00:23:20,520 --> 00:23:27,480 Speaker 1: speculate that fudge got the name because someone fudged up. 360 00:23:27,760 --> 00:23:33,119 Speaker 2: Oh yeah, Yeah, it's a really interesting etymology because, like, definitely, 361 00:23:33,160 --> 00:23:36,600 Speaker 2: by the end of the seventeen hundreds, this usage of 362 00:23:37,040 --> 00:23:41,520 Speaker 2: fudge to mean nonsense, to refer to something like made 363 00:23:41,600 --> 00:23:43,919 Speaker 2: up on the spot, like you just fudged that up. 364 00:23:45,800 --> 00:23:47,840 Speaker 2: That was in fairly wide use by the end of 365 00:23:47,880 --> 00:23:51,520 Speaker 2: seventeen hundreds. So it genuinely seems like the name of 366 00:23:51,560 --> 00:23:56,359 Speaker 2: the candy came from this use of this word. Interesting, 367 00:23:56,480 --> 00:23:59,000 Speaker 2: the etymology behind that is a little bit more complicated, 368 00:23:59,000 --> 00:24:01,679 Speaker 2: and no one truly knows where it came from. People 369 00:24:01,720 --> 00:24:05,359 Speaker 2: think that it's like maybe it's based on a surname 370 00:24:05,560 --> 00:24:09,359 Speaker 2: that was based on another surname. I yeah, I didn't 371 00:24:09,359 --> 00:24:13,399 Speaker 2: write out notes. It just seemed it seems like the 372 00:24:13,440 --> 00:24:16,760 Speaker 2: word itself is a little bit nonsense and a mistake. 373 00:24:17,480 --> 00:24:24,720 Speaker 1: So yeah, And I did think of several examples, Christmas 374 00:24:24,720 --> 00:24:30,280 Speaker 1: Story being prominent of them, of substituting that word for 375 00:24:30,760 --> 00:24:36,080 Speaker 1: a worse word when we're cursing. Yeah, yes, And it 376 00:24:36,160 --> 00:24:40,320 Speaker 1: sounds like it's just as you might suspect a sound based. 377 00:24:43,240 --> 00:24:48,080 Speaker 2: At any rate. By the early nineteen hundreds, fudge was 378 00:24:48,119 --> 00:24:51,840 Speaker 2: no longer a fad at women's colleges and had begun 379 00:24:51,960 --> 00:24:53,520 Speaker 2: to spread two tourist spots. 380 00:24:54,800 --> 00:24:59,640 Speaker 1: Yes, Mackinaw Island's fudge business allegedly got started alongside their 381 00:24:59,680 --> 00:25:03,560 Speaker 1: tours business in the eighteen hundreds. At the time, candy 382 00:25:03,680 --> 00:25:07,359 Speaker 1: was more of a treat than we see it as today, 383 00:25:07,720 --> 00:25:10,159 Speaker 1: and it was worthy of a trip, special thing to 384 00:25:10,280 --> 00:25:15,400 Speaker 1: seek out. By the nineteen twenties, downtown Mackinaw boasted several 385 00:25:15,520 --> 00:25:21,240 Speaker 1: fudge shops, and there is some speculation about why fudge 386 00:25:21,560 --> 00:25:27,920 Speaker 1: is such a touristy thing. Most tourist strips have fudge 387 00:25:29,080 --> 00:25:32,400 Speaker 1: As far back as nineteen oh one. A US pamphlet read, 388 00:25:33,080 --> 00:25:36,880 Speaker 1: people will stop to see almost anything done, especially if 389 00:25:36,920 --> 00:25:43,680 Speaker 1: the performance requires some particular knowledge. I love that, It's true. 390 00:25:43,720 --> 00:25:47,840 Speaker 1: I mean it like watching this. I think the smell 391 00:25:47,920 --> 00:25:50,359 Speaker 1: is a really key part of it. Oh yeah, the 392 00:25:50,440 --> 00:25:53,479 Speaker 1: smell and then getting to see it in the window, 393 00:25:53,560 --> 00:25:55,960 Speaker 1: and then getting the free sample, like they like pull 394 00:25:56,119 --> 00:25:56,560 Speaker 1: you in. 395 00:25:56,800 --> 00:26:00,480 Speaker 2: They do, they do, and then you're like, oh, it's 396 00:26:00,480 --> 00:26:01,800 Speaker 2: like a venus fly trap. 397 00:26:03,040 --> 00:26:05,600 Speaker 1: Yes it is. I agree. 398 00:26:06,160 --> 00:26:08,760 Speaker 2: Oh and I didn't look I didn't look too deeply 399 00:26:08,800 --> 00:26:13,600 Speaker 2: into it, but I think that the Okay, So, the 400 00:26:13,640 --> 00:26:18,760 Speaker 2: creation and popularity of this type of fudge candy sort 401 00:26:18,760 --> 00:26:23,080 Speaker 2: of got mixed up in the popularity of ice cream 402 00:26:23,080 --> 00:26:26,080 Speaker 2: shops and soda fountain shops right around the same time, 403 00:26:26,160 --> 00:26:29,000 Speaker 2: like right around the turn of the century, and led 404 00:26:29,040 --> 00:26:34,040 Speaker 2: to a deliberately oversoft version of fudge meant to be 405 00:26:34,200 --> 00:26:38,440 Speaker 2: served warm being hot fudge. 406 00:26:38,600 --> 00:26:43,560 Speaker 1: Mm hmmm, yes, And that was my favorite dairy queen, 407 00:26:43,640 --> 00:26:45,760 Speaker 1: not a sponsor order when I was a kid. Hot 408 00:26:45,760 --> 00:26:46,399 Speaker 1: fudge someday. 409 00:26:46,480 --> 00:26:48,679 Speaker 2: Oh, I love a hot fudge. Gosh, I love a 410 00:26:48,680 --> 00:26:51,520 Speaker 2: hot fudge. Everything that I everything that I've been saying 411 00:26:51,520 --> 00:26:53,560 Speaker 2: about fudge, about how it's too sweet and whatever, whatever. 412 00:26:54,000 --> 00:26:55,720 Speaker 2: If you make it warm and you put it on 413 00:26:55,760 --> 00:26:56,760 Speaker 2: ice cream, I'm all in. 414 00:26:57,800 --> 00:27:02,280 Speaker 1: It's like the mixture of like texture and temperatures. Though. Yeah, 415 00:27:02,520 --> 00:27:04,560 Speaker 1: it balances out in a way. 416 00:27:05,440 --> 00:27:07,119 Speaker 2: You and you can use a little bit less sugar 417 00:27:07,160 --> 00:27:09,280 Speaker 2: and hot fudge because you don't need it to be 418 00:27:10,000 --> 00:27:13,720 Speaker 2: The sugar is what helps it firm up in solid fudge, 419 00:27:13,760 --> 00:27:18,280 Speaker 2: so it can be a little bit less sweet. Wow. 420 00:27:19,760 --> 00:27:23,000 Speaker 1: I'm really curious to hear from listeners from from the 421 00:27:23,080 --> 00:27:26,439 Speaker 1: United States, because everything in our country seems like we 422 00:27:26,520 --> 00:27:31,199 Speaker 1: have references in certain regions, but outside of the country, Like, 423 00:27:31,280 --> 00:27:35,240 Speaker 1: I'm really curious what the fudge situation is in New 424 00:27:35,320 --> 00:27:40,520 Speaker 1: Zealand but also everywhere else. Yeah, yeah, curious. Is it 425 00:27:40,520 --> 00:27:41,200 Speaker 1: a tourist thing? 426 00:27:41,800 --> 00:27:45,840 Speaker 2: I yeah, I know that it's a holiday thing pretty 427 00:27:45,880 --> 00:27:50,320 Speaker 2: much everywhere, and from from what I was kind of gleaning, yeah, 428 00:27:50,440 --> 00:27:55,320 Speaker 2: it's I don't know, it's so weird to me that 429 00:27:55,440 --> 00:27:58,280 Speaker 2: it is. It seems to be a very specifically English 430 00:27:58,440 --> 00:28:04,119 Speaker 2: speaking world, right, Yeah, I think that maybe there was 431 00:28:04,160 --> 00:28:06,080 Speaker 2: some like like one article that I was reading about 432 00:28:06,080 --> 00:28:10,159 Speaker 2: one of the big UK producers does export some to 433 00:28:10,280 --> 00:28:13,520 Speaker 2: like Germany, y'all let us know. 434 00:28:14,080 --> 00:28:18,199 Speaker 1: Yeah, I mean, it is a huge holiday thing. I 435 00:28:18,200 --> 00:28:21,119 Speaker 1: wonder if that's I'm sure it's part of it, but 436 00:28:21,200 --> 00:28:24,440 Speaker 1: I wonder if it's we're over complicating it and it's 437 00:28:24,520 --> 00:28:26,439 Speaker 1: just that it is really rich and was kind of 438 00:28:26,440 --> 00:28:33,960 Speaker 1: hard to make, and they're like, yeah, okade holidays, holidays. Yes, yes, Well, 439 00:28:34,040 --> 00:28:36,840 Speaker 1: listeners were counting on you to let us know. In 440 00:28:36,880 --> 00:28:38,920 Speaker 1: the meantime, that's what we have to say about fudge 441 00:28:38,920 --> 00:28:40,479 Speaker 1: for now. It is. 442 00:28:40,840 --> 00:28:42,760 Speaker 2: We do already have some listener mail for you. Though, 443 00:28:42,840 --> 00:28:44,360 Speaker 2: and we are going to get into that as soon 444 00:28:44,360 --> 00:28:46,000 Speaker 2: as we get back from one more quick break for 445 00:28:46,040 --> 00:28:47,040 Speaker 2: a word from our sponsors. 446 00:28:56,960 --> 00:29:00,320 Speaker 1: They we're back, Thank you sponsor, Yes, thank you back 447 00:29:00,360 --> 00:29:08,920 Speaker 1: with listen. May Oh. 448 00:29:08,960 --> 00:29:10,920 Speaker 2: I think I think I was really off key that time. 449 00:29:11,000 --> 00:29:15,600 Speaker 1: I'm sorry, Oh, unforgivable. How could you be off key 450 00:29:15,960 --> 00:29:19,720 Speaker 1: over our wonky video calls when you can't hear what 451 00:29:19,800 --> 00:29:22,760 Speaker 1: I'm doing and you're depending on me. Just signal to you. 452 00:29:23,000 --> 00:29:26,960 Speaker 1: I don't understand. You're right, I'm a. 453 00:29:26,880 --> 00:29:33,480 Speaker 2: Failure school a school anyway. I'm more an apology to 454 00:29:33,560 --> 00:29:36,200 Speaker 2: the listeners. I hope, I hope I didn't just defend 455 00:29:36,200 --> 00:29:37,480 Speaker 2: your delicate sensibilities. 456 00:29:38,320 --> 00:29:43,080 Speaker 1: Yeah, yeah, I love we listeners. We don't get to 457 00:29:43,120 --> 00:29:46,560 Speaker 1: hear this how it sounds until Andrew's super producer, Andrew 458 00:29:46,680 --> 00:29:50,920 Speaker 1: sends it to us, Yeah for listening before we publish, 459 00:29:51,000 --> 00:29:54,000 Speaker 1: and it's always you do a great job, super and 460 00:29:54,680 --> 00:29:59,240 Speaker 1: oh yeah, but it's a surprise to us as well. 461 00:30:00,520 --> 00:30:05,520 Speaker 1: M Sheldon wrote about our Quaker Oats episode in the 462 00:30:05,600 --> 00:30:09,640 Speaker 1: Memories that it brought back quote this time from a 463 00:30:09,680 --> 00:30:13,000 Speaker 1: long time ago, back in the late fifties. With Quaker Oats, 464 00:30:13,360 --> 00:30:16,240 Speaker 1: we were four kids, very close in age. The oldest 465 00:30:16,320 --> 00:30:18,840 Speaker 1: was six and the youngest was four. A set of 466 00:30:18,880 --> 00:30:21,640 Speaker 1: twins were in there. As you can imagine four kids 467 00:30:21,640 --> 00:30:24,160 Speaker 1: that close in age would be playing and laughing together 468 00:30:24,240 --> 00:30:27,680 Speaker 1: all the time. We had an old great great aunt 469 00:30:27,720 --> 00:30:31,400 Speaker 1: who we called Anti Margaret, a heavy set woman with 470 00:30:31,520 --> 00:30:34,400 Speaker 1: white hair. I don't remember much of her other than 471 00:30:34,440 --> 00:30:37,040 Speaker 1: her heavy set face, white hair. She wore a hat, 472 00:30:37,640 --> 00:30:44,160 Speaker 1: and that she said beautiful instead of beautiful. So one morning, 473 00:30:44,200 --> 00:30:46,320 Speaker 1: the four of us were sitting at the breakfast table 474 00:30:46,400 --> 00:30:48,719 Speaker 1: and the canister of Quaker oats was on the table. 475 00:30:49,280 --> 00:30:52,200 Speaker 1: My younger sister looked at it and said, look, it's 476 00:30:52,240 --> 00:30:56,680 Speaker 1: Anti Margaret. Crime same heavy face, the eyes were not 477 00:30:56,760 --> 00:31:00,560 Speaker 1: that clear on the older picture, and even a similar hat. 478 00:31:01,040 --> 00:31:04,760 Speaker 1: It did look just like her. If you look at 479 00:31:04,760 --> 00:31:07,680 Speaker 1: the eyes on the older pictures, it's easy to imagine 480 00:31:07,720 --> 00:31:12,560 Speaker 1: they are crying, as kids do. We started laughing and 481 00:31:12,680 --> 00:31:17,840 Speaker 1: laughing and couldn't stop. And then after that, every time 482 00:31:17,880 --> 00:31:21,040 Speaker 1: we would have oatmeal for breakfast, we would still look 483 00:31:21,080 --> 00:31:25,480 Speaker 1: at Anti Margaret crying. Now, almost sixty five years later, 484 00:31:25,560 --> 00:31:29,000 Speaker 1: the four of us still call that picture Anti Margaret crying, 485 00:31:29,040 --> 00:31:32,440 Speaker 1: even though the newer pictures look nothing like her. Amazing 486 00:31:32,480 --> 00:31:37,960 Speaker 1: how many times your shows bring back memories. I love this. 487 00:31:38,400 --> 00:31:45,040 Speaker 1: I I have similar memories where when you're a kid, 488 00:31:45,880 --> 00:31:50,560 Speaker 1: it seems so silly, but for some reason it's just 489 00:31:50,600 --> 00:31:51,479 Speaker 1: really really funny. 490 00:31:51,960 --> 00:31:53,920 Speaker 2: Yeah, it just tells you for whatever reason. 491 00:31:54,800 --> 00:31:57,000 Speaker 1: Yes, And I have plenty of them around food. One 492 00:31:57,040 --> 00:32:01,360 Speaker 1: of my big ones is my dad, who was notoriously 493 00:32:01,400 --> 00:32:05,120 Speaker 1: not a good cook. He could do certain things, but 494 00:32:05,160 --> 00:32:10,880 Speaker 1: that realm was small. And one time he was tired 495 00:32:11,000 --> 00:32:17,720 Speaker 1: and he had to like make his dinner and he 496 00:32:18,280 --> 00:32:20,840 Speaker 1: that's making me a lot to think about it. Yeah, 497 00:32:20,920 --> 00:32:24,400 Speaker 1: there was this popcorn bowl that we used for popcorn 498 00:32:24,440 --> 00:32:28,360 Speaker 1: every night because I loved popcorn. We loved popcorn, and 499 00:32:28,440 --> 00:32:30,840 Speaker 1: it would have like the kernels in it, and it 500 00:32:30,840 --> 00:32:32,480 Speaker 1: would just sit out like we would and wash it. 501 00:32:32,520 --> 00:32:34,320 Speaker 1: We would just like use it again and again. So 502 00:32:34,400 --> 00:32:38,480 Speaker 1: it was just sitting out and my dad I really 503 00:32:38,520 --> 00:32:43,080 Speaker 1: wanted soup, and he got a can of Campbell soup 504 00:32:43,520 --> 00:32:46,120 Speaker 1: and he opened it up and he just poured it 505 00:32:46,200 --> 00:32:50,760 Speaker 1: into the the popcorn bowl. And for some reason, it 506 00:32:50,840 --> 00:32:53,440 Speaker 1: was like the funniest thing ever. And to this day, 507 00:32:54,240 --> 00:32:56,720 Speaker 1: like me and my siblings will I could just say, 508 00:32:56,840 --> 00:33:01,640 Speaker 1: like popcorn soup, and we all know what what I 509 00:33:01,720 --> 00:33:05,200 Speaker 1: was talking about. It sounds so like minor, but it 510 00:33:05,240 --> 00:33:09,880 Speaker 1: was just really really funny because it was like a 511 00:33:09,920 --> 00:33:13,400 Speaker 1: big popcorn ball. I'm not talking like a little individual. 512 00:33:13,520 --> 00:33:17,120 Speaker 1: I'm talking about like you're shareable popcorn. You just poured 513 00:33:17,120 --> 00:33:18,800 Speaker 1: this individual soup can. 514 00:33:19,240 --> 00:33:20,960 Speaker 2: Yeah, I'm sure it was just like a tiny little 515 00:33:20,960 --> 00:33:26,640 Speaker 2: puddle of soup in the bottom of this clearly popcorn bowl. Yeah. 516 00:33:26,720 --> 00:33:28,160 Speaker 1: And he told me not to tell my mom, and 517 00:33:28,160 --> 00:33:31,120 Speaker 1: I immediately told her looking about this guy. 518 00:33:31,040 --> 00:33:41,200 Speaker 2: Did wow, wow's too funny. You weren't narking, you were sharing. Yeah, totally, Yes, 519 00:33:45,160 --> 00:33:48,000 Speaker 2: that's amazing, Auntie Margaret, sounds amazing. 520 00:33:48,360 --> 00:33:48,600 Speaker 3: Uh. 521 00:33:48,720 --> 00:33:52,680 Speaker 2: And I remember looking at those older pictures of the 522 00:33:52,720 --> 00:33:56,080 Speaker 2: Quaker oats dude and thinking, like, he looks sad, Like 523 00:33:56,120 --> 00:33:57,160 Speaker 2: I wonder why he's sad. 524 00:33:59,480 --> 00:34:02,200 Speaker 3: He felt like I had a lot going on. Yeah, 525 00:34:02,360 --> 00:34:10,360 Speaker 3: that he was pondering. Yeah. Eric wrote about salt another 526 00:34:10,400 --> 00:34:13,320 Speaker 3: wonderful revisit. Salt is one of those things I prefer 527 00:34:13,440 --> 00:34:15,839 Speaker 3: to buy low salt stuff and always try to use 528 00:34:15,920 --> 00:34:18,680 Speaker 3: unsalted butter. I can then add the salt in a 529 00:34:18,719 --> 00:34:22,360 Speaker 3: way that suits me. Fun to hear the mention of Malden, 530 00:34:22,800 --> 00:34:25,320 Speaker 3: it is definitely a favorite of mine now. I finally 531 00:34:25,320 --> 00:34:27,239 Speaker 3: bought some a few months ago, and it is a 532 00:34:27,320 --> 00:34:29,640 Speaker 3: game changer when you need to add some salt at 533 00:34:29,680 --> 00:34:32,320 Speaker 3: the end, when pulling things out, or right before serving. 534 00:34:32,520 --> 00:34:35,880 Speaker 3: It really enhances things. If you have a pizza stone 535 00:34:35,920 --> 00:34:38,880 Speaker 3: and use a pizza peel and fresh dough, try throwing 536 00:34:38,960 --> 00:34:41,160 Speaker 3: some on the peel before putting the dough on and 537 00:34:41,200 --> 00:34:43,319 Speaker 3: throwing the pizza in the oven. That little bit of 538 00:34:43,320 --> 00:34:46,000 Speaker 3: salt on the bottom just opens everything up so much more. 539 00:34:46,640 --> 00:34:48,719 Speaker 3: I'm really curious as to what it might do with 540 00:34:48,760 --> 00:34:51,480 Speaker 3: a deep dish Detroit style. I think that would work 541 00:34:51,520 --> 00:34:54,200 Speaker 3: really well. I don't have any of the old Plaine 542 00:34:54,239 --> 00:34:57,360 Speaker 3: iodized table salt anymore. I use fine sea salt if needed, 543 00:34:57,480 --> 00:35:00,720 Speaker 3: keep coarse sea salt, kosher salt, and of course the Malden. 544 00:35:01,200 --> 00:35:03,319 Speaker 3: I also have a couple of blends I've been given 545 00:35:03,360 --> 00:35:06,000 Speaker 3: that work really well, and I'm always open to some more. 546 00:35:06,120 --> 00:35:09,120 Speaker 3: So I really want to visit beautiful briny Sea and experiment. 547 00:35:10,160 --> 00:35:11,360 Speaker 1: You should you should. 548 00:35:11,560 --> 00:35:13,920 Speaker 2: Yeah, yeah, they do have a website you can you 549 00:35:13,960 --> 00:35:16,480 Speaker 2: can mail order it and get it chipped right to you. Again, 550 00:35:16,560 --> 00:35:20,280 Speaker 2: not a sponsor, just buddies. Yeah yeah, yeah, yeah. 551 00:35:21,360 --> 00:35:26,440 Speaker 1: Yes, those are like those small touches of basically adding 552 00:35:26,640 --> 00:35:31,920 Speaker 1: salt to the bottom of the crust of the pizza. Yeah, 553 00:35:31,960 --> 00:35:35,000 Speaker 1: they add so much so good. 554 00:35:35,440 --> 00:35:41,560 Speaker 2: Yeah, it's really it's salt is tasty. I don't know, man. Yeah, 555 00:35:41,960 --> 00:35:45,719 Speaker 2: but I agree with you on like like butter. Certainly. 556 00:35:45,880 --> 00:35:47,840 Speaker 2: I always buy on salted butter and then add my 557 00:35:47,920 --> 00:35:51,719 Speaker 2: own as necessary because I just don't want to, you know. Yeah, 558 00:35:52,080 --> 00:35:54,040 Speaker 2: I want to be able to trust my hand and 559 00:35:54,120 --> 00:35:56,360 Speaker 2: my eyes and how much salt content is going to 560 00:35:56,360 --> 00:35:56,960 Speaker 2: get in there. 561 00:35:57,840 --> 00:36:01,560 Speaker 1: Yeah. I agree. I think it's better. It's easier to 562 00:36:03,080 --> 00:36:05,279 Speaker 1: put stuff in at the end as opposed to trying 563 00:36:05,320 --> 00:36:09,600 Speaker 1: to balance too much. There are ways to doot, but 564 00:36:09,760 --> 00:36:13,040 Speaker 1: trying to balance too much salt versus like I can 565 00:36:13,040 --> 00:36:15,040 Speaker 1: add it in and kind of control it and taste 566 00:36:15,120 --> 00:36:18,799 Speaker 1: it and be like yeah, okay, okay, yeah. Yes. And 567 00:36:18,840 --> 00:36:21,040 Speaker 1: then I had somebody in my life for a while 568 00:36:21,080 --> 00:36:24,799 Speaker 1: that I couldn't have too much salt, and so I've 569 00:36:24,800 --> 00:36:31,400 Speaker 1: become very cognizant of how much you're using where Yeah. 570 00:36:31,640 --> 00:36:33,640 Speaker 2: Yeah, yeah, I've had that too. I have, on the 571 00:36:33,719 --> 00:36:37,560 Speaker 2: other hand, had a roommate who loved to cook and 572 00:36:38,200 --> 00:36:44,360 Speaker 2: fabulous human definitely had a higher salt tolerance than anyone 573 00:36:44,360 --> 00:36:49,160 Speaker 2: else in the house, and so it could get a 574 00:36:49,280 --> 00:36:52,799 Speaker 2: little bit intense. So somewhere the happy medium. I'm very 575 00:36:52,800 --> 00:36:56,360 Speaker 2: cautious with Salt and he's very heavy handed. So I 576 00:36:56,760 --> 00:36:58,080 Speaker 2: was like, we really need to meet in the middle 577 00:36:58,080 --> 00:37:01,359 Speaker 2: of my guy like that to learn from each other. 578 00:37:01,960 --> 00:37:04,680 Speaker 1: Right, you can add more later if you want for 579 00:37:04,840 --> 00:37:12,160 Speaker 1: your yet all the rest, yes, yes, well, thank you 580 00:37:12,560 --> 00:37:15,480 Speaker 1: so much to both of those listeners for writing in. 581 00:37:16,480 --> 00:37:18,239 Speaker 1: If you would like to write to us, you can 582 00:37:18,360 --> 00:37:21,360 Speaker 1: Our email is hello at savorpod dot com. 583 00:37:21,480 --> 00:37:23,560 Speaker 2: We are also on social media. You can find us 584 00:37:23,560 --> 00:37:26,520 Speaker 2: on Twitter, Facebook, and Instagram at saber pod, and we 585 00:37:26,560 --> 00:37:29,400 Speaker 2: do hope to hear from you. Save is production of iHeartRadio. 586 00:37:29,520 --> 00:37:31,719 Speaker 2: For more podcasts my Heart Radio, you can visit the 587 00:37:31,760 --> 00:37:35,080 Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your 588 00:37:35,080 --> 00:37:38,400 Speaker 2: favorite shows. Thanks as always for our super producers Dylan 589 00:37:38,400 --> 00:37:40,840 Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and 590 00:37:40,880 --> 00:37:50,680 Speaker 2: we hope that lots more good things are coming your way.