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Speaker 1: Hello, and welcome to food Stuff. I'm Anyries and I'm

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Speaker 1: Lauren Vocalba. Today we're going to introduce the topic jfredy stuff.

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Speaker 1: Oh yeah, okay, okay. Well known food author Richard Sterling

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Speaker 1: once described this fruit's aroma ass turpentine and onions garnished

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Speaker 1: with a gym tuck. It can be smelled from yards away,

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Speaker 1: and Anthony Bourdain said of it indescribable, something you will

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Speaker 1: either love or despise. Your breath will smell as if

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Speaker 1: you've been French kissing your dead grandmother. What is it?

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Speaker 1: What is during day? Durian? Today we're talking about Durian.

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Speaker 1: If you like me, you probably never heard of it. Well,

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Speaker 1: I don't know. Actually I have no idea. You have

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Speaker 1: no idea. If you're like you or if you haven't

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Speaker 1: heard of Durian, I might be the weird one, is

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Speaker 1: what I'm saying. But now I'm having an existential crisis.

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Speaker 1: You can use and what any anytime? You're very welcome,

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Speaker 1: uh Durian. Yeah, it's it's famous or infamous in some

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Speaker 1: circles for having this amazing scent and flavor combination that

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Speaker 1: seemed very much at odds. Yes, and our audio engineer

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Speaker 1: Dealon tells us it is also something you can have

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Speaker 1: in Zilda hardy Durian very healthy. Yes, we'll get to

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Speaker 1: the nutrition of actual dairy it a little bit later, yes,

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Speaker 1: but for now, for now, what is it like the pineapple?

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Speaker 1: The duryan also goes by the king of fruits in

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Speaker 1: the region it grows, which is mainly Southeastern Asian countries

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Speaker 1: like Malaysia or Thailand. The countries that grow it don't

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Speaker 1: export it too often, and when they do, it's usually

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Speaker 1: shipped frozen, except for China, where Malaysian duryan has become

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Speaker 1: hugely popular. The value of the imports about six thirty

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Speaker 1: five million U S dollars in fresh duran is fairly

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Speaker 1: expensive to about five dollars to ten dollars a kilo. Worldwide,

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Speaker 1: the market is upwards of eighty million dollars per year.

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Speaker 1: And the nickname is because of its size the tree. Yeah,

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Speaker 1: well it's also you know, it's it's highly prized in

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Speaker 1: many places. It is the tree that turan grows on

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Speaker 1: can reach up to one which is about thirty seven,

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Speaker 1: though the cultivated trees are usually much smaller, only about

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Speaker 1: a third of that size at twelve ms or forty ft,

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Speaker 1: and the large edible fruit it bears can grow to

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Speaker 1: be sixty eight inches or fifteen to twenty They usually

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Speaker 1: weigh about two kilos a k a four pounds, but

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Speaker 1: less than a third of that is edible fruit. Right,

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Speaker 1: And as I clumsily hinted at in the intro, I've

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Speaker 1: never seen one, but it kind of resembles a pineapple,

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Speaker 1: only with like much more condensed spiky spikes. It. It

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Speaker 1: reminds me of something you'd see under the sea. It's

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Speaker 1: it's sort of like, um, it's like a punk rock

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Speaker 1: kid took a cantalope and put like little punk er

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Speaker 1: spikes all over it. Yeah. Yeah, I appreciate that. Um,

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Speaker 1: if you can get past the hardened shell and spikes

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Speaker 1: on the inside or five oval compartments that are filled

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Speaker 1: with a custody pulp and one to five medium sized seeds. Typically,

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Speaker 1: it ripens near the start of the rainy season, and

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Speaker 1: whatever region it's in, it takes about three months to ripe.

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Speaker 1: Then once that happens, it falls from its tree, frequently

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Speaker 1: splitting on impact. Duran collectors often wear hard hats to

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Speaker 1: protect themselves from following Durian that condent cars on impact. Yeah,

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Speaker 1: I don't want that. The Durian is pretty important for

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Speaker 1: the ecosystem feeding animals like elephants and tigers, and there

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Speaker 1: are thirty official during species, nine of which are edible,

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Speaker 1: but one of these is cultivated more often than the others,

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Speaker 1: The Durio is Sabethanists. That second bit Zabethanist is a

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Speaker 1: reference to a local species of civit cat, Vivera zabetha,

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Speaker 1: because this civic cat apparently loves Durian and used to

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Speaker 1: be cut with dairy invaded traps, not because of its

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Speaker 1: smell like Durian almost almost certainly, though to be fair,

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Speaker 1: it was given the name by Carl Linneus, who had

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Speaker 1: never encountered a Durian fruit. Uh. The government of Thailand

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Speaker 1: has a registry with two and thirty four types of Durian,

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Speaker 1: documenting their color, taste, a roma, and odor. I would

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Speaker 1: love to read that with the odor. A lot of

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Speaker 1: this diversity is thanks to the efforts of farmers who

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Speaker 1: preserved and planted older varieties. The Crown Princess of Thailand

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Speaker 1: even requested that farmers plant the older varieties for genetic

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Speaker 1: diversity and for the country's history. Thailand has during festivals

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Speaker 1: to both the seeds and pulp are edible, and it's

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Speaker 1: most closely related to the cacao, which she's talked about

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Speaker 1: recently and is a pretty new discovery. Actually, Yeah, a

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Speaker 1: little bit more on that later on. And speaking of

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Speaker 1: it all, how do these things take east? Well, I

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Speaker 1: haven't tried it, but from what I've read, you can

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Speaker 1: get past the smell. If you can get past the smell,

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Speaker 1: they're mildly sweet um, along with the texture kind of

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Speaker 1: reminiscent of creme brulet. But the taste can vary wildly

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Speaker 1: from sweet like vanilla or butterscotch, or savory, ranging from

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Speaker 1: onion to egg. I watched two videos before coming in here,

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Speaker 1: and it was just people's different what they thought it

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Speaker 1: tasted like, and it was all over the board. The

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Speaker 1: consensus seems to be it's best fresh, but it ends

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Speaker 1: up in all kinds of things, like milkshakes are mixed

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Speaker 1: with shrimp paste. Here's the quote from Alfred Russell Wallace,

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Speaker 1: who was a British naturalist from the eighteen hundreds. UM,

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Speaker 1: and this quote is often used to describe the during experience.

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Speaker 1: A rich custard highly flavored with almonds, but there are

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Speaker 1: occasional wafts of flavor that called to mind cream, cheese, onion, sauce,

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Speaker 1: sherry wine, and other incongruous dishes. Then there is a rich,

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Speaker 1: gluttonous smoothness in the pulp which nothing else possesses, but

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Speaker 1: which adds to its delicacy. It is neither acid, nor sweet,

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Speaker 1: nor juicy, yet it wants none of these qualities, for

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Speaker 1: it is in itself perfect. It produces no nausea or

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Speaker 1: a bad effect, and the more you eat of it,

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Speaker 1: the less you feel inclined to stop. I I have

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Speaker 1: not had fresh dury in, but I have had dairy

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Speaker 1: and flavored pastry, and it tasted a little bit like

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Speaker 1: vanilla and roasted garlic, Like if you cut up some

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Speaker 1: vanilla beans and rested them with garlic. I sort of smooth, pungent,

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Speaker 1: savory kind of flavor. Definitely not bad, just not what

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Speaker 1: I would normally expect from a sugared pastry. Our researcher

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Speaker 1: Christopher Hasiotus, who has spent a bit of time in

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Speaker 1: South Asia, absolutely loves this stuff. Yes, yeah, um, And

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Speaker 1: I've recently spoken to a couple of people. It's interesting

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Speaker 1: how different the takes are with I love the smell

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Speaker 1: or hate the smell, but I love the taste. This

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Speaker 1: is a quite an interesting fruit. Yes, the seeds, as

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Speaker 1: you mentioned, are also edible once they've been boiled or roasted,

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Speaker 1: don't eat them raw, and they're supposedly sort of nutty sweet,

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Speaker 1: like tarotroot or sweet potato. Maybe. A traditional Duryan based

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Speaker 1: treat is duryan flavored dodle, which is a glutinous rice

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Speaker 1: candy made with coconut milk and cane sugar. It's also

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Speaker 1: a popular filling for moon cakes, which are a fall

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Speaker 1: harvest festival delicacy in some parts of Southeast Asia. And

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Speaker 1: you can also find stuff like a duryan ice cream

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Speaker 1: lots of street vendors Indonesia because of the flavor profile,

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Speaker 1: though as you said, it's also used in savory dishes,

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Speaker 1: sometimes after having been fermented from soups to curries to

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Speaker 1: surf fries. The proprietor of a food tour service and

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Speaker 1: Davo City in the Philippines recommends pairing raw durry in

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Speaker 1: with coca cola. That way, she says, you'll get dr

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Speaker 1: incented burps. That's prolonging the experience. Um our audio engineer

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Speaker 1: just gave us a very funny look. I've never thought

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Speaker 1: and probably dealing as anither of using verbs to prolong

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Speaker 1: a food experience me neither. My mind has been opened

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Speaker 1: a little bit. I appreciate the idea. Eating the pulp

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Speaker 1: of duran with your hands is considered rude. Locals use

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Speaker 1: rubber gloves, which also helps protect your hands when you're

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Speaker 1: cracking open the shell. Ideally, to open a duryan, you'd

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Speaker 1: use a knife to make an incision in the top

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Speaker 1: of the hole after you put it on a surface

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Speaker 1: so get away from you. Um, you pull it apart

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Speaker 1: the incision with your gloved hands, scoop out the flesh

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Speaker 1: with either said hands or a spoon sitting aside the

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Speaker 1: seas if you want them, and then open the other

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Speaker 1: sections by cutting along the seams with your knife. There's

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Speaker 1: a lot of other sections, and you don't want to

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Speaker 1: throw away that fit. If you don't have the gloves

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Speaker 1: on hand, well, oh, I didn't even mean to do it.

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Speaker 1: Then it's seen as polite to wash your hands before

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Speaker 1: interacting with anyone. Anyway. On top of that, you really

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Speaker 1: shouldn't eat duran in enclosed public spaces. Singapore took this

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Speaker 1: a step further prohibiting duryan on their mass public transit.

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Speaker 1: The signage for this, by the way, it's very funny

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Speaker 1: and you should look it up. Yeah, just all kinds

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Speaker 1: of pictures of like no smoking with a cigarette, no

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Speaker 1: dury in big spiky thing. It's like this big spiky

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Speaker 1: ball with an X over it. It looks fantastic. It's

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Speaker 1: also forbidden on several airlines and in some hotels. And

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Speaker 1: the reason for all this brings us back to the smell,

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Speaker 1: which is sometimes described as similar to Limburger cheese. If

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Speaker 1: you've ever gotten a whiff of that, are less kindly

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Speaker 1: to corpses. Yes, oh, it's got some of the best descriptions. Uh,

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Speaker 1: not all of them have that odor, though a few

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Speaker 1: have mild to no aroma. Also, some people, like I said,

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Speaker 1: just like the smell. There's over fifty compounds that mingled

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Speaker 1: together in a symphony of shenesqua to make Durian's odor,

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Speaker 1: including four that previous to the steady pinpointing, all these

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Speaker 1: compounds had been completely unknown to science. Individually, none of

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Speaker 1: these compounds produced any of the odors specifically associated with Durian,

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Speaker 1: but the combination is from what I have read quite pungent.

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Speaker 1: In fact, in the smell of a Durian shipment permeated

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Speaker 1: through the ventilation system at this office building in Sydney, Australia,

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Speaker 1: and it was mistaken as a gas leaf and it

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Speaker 1: led to the evacuation of the entire building. They called

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Speaker 1: the emergency teams. And even after somebody who was in

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Speaker 1: charge of like the whole Durian shipment said it was Duran,

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Speaker 1: people couldn't believe it. They thought there was no way

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Speaker 1: some fruit smell like that. And it was hours before

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Speaker 1: the firefight to the response team would let anyone go in. Yeah, yeah,

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Speaker 1: are you feeling sorry for the duryan? I was. I

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Speaker 1: was like, well, someone someone could have cleared that up

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Speaker 1: for them right away, that it could have been like

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Speaker 1: a no, that's fine and be it's delicious. Just give

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Speaker 1: it to me and it'll be great. Yeah, I'll take

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Speaker 1: the I'll take the ship. Yeah. Nutritionally, the duryan has

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Speaker 1: relatively high levels of vitamins A, B and C, potassium, iron,

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Speaker 1: and our old pal tripped a pin. One cup of

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Speaker 1: the flesh is about three fifty calories. It's pretty heavy

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Speaker 1: on the sugars, yeah, and the acid of the Durian

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Speaker 1: is sometimes used in shampoo, and it's used medicinally as

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Speaker 1: a fever reducer because it allegedly has warming abilities and

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Speaker 1: will make you sweat. And also because of this, there's

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Speaker 1: a popular belief dating back to at least the mid

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Speaker 1: seventeen hundreds that the combination of duryan and alcohol will

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Speaker 1: make you too warm and we'll kill you. It will

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Speaker 1: lead to your untimely death. Interestingly, two thousand nine study

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Speaker 1: out of Japan did find that during greatly interferes with

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Speaker 1: the enzyme aldehyde dehydrogenase dehydrogen ase a l d H,

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Speaker 1: which is the same thing your liver uses to process alcohol.

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Speaker 1: So maybe it's probably probably don't drink a bunch and

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Speaker 1: eat durian at the same time. Pregnant women and people

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Speaker 1: with high blood pressure are often advised to avoid durian

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Speaker 1: as well, and coffee isn't recommended either, so a lot

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Speaker 1: of caveats things to keep in mind. I guess studies

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Speaker 1: are looking into durings potential to lower blood sugar, fight infection,

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Speaker 1: and reduce cancer risk and heart disease, and some things

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Speaker 1: I read suggested limiting your intake of durian to one

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Speaker 1: half cup of day if gout is a thing that

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Speaker 1: you deal with in your family due to that sugar

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Speaker 1: sugar content, and of course, of course it's also used

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Speaker 1: as an aphrodisiac. I'm still waiting for the thing that

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Speaker 1: isn't used is an aphrodisiac. Somewhere it's garlic. I bet oh,

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Speaker 1: I don't know. I can't wait to find out anyway.

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Speaker 1: The Japanese might even have some old wives's tales of

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Speaker 1: like when you should and shouldn't eat Durian, And in

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Speaker 1: Malaysia there is a saying, I hope this is pc

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Speaker 1: enough for this show. When the Durians come down, the

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Speaker 1: sarongs go up. I've heard that also might be a

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Speaker 1: reference to people being willing to literally sell the clothes

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Speaker 1: off their back when the Dairyan harvests come out, like

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Speaker 1: there's just too much Duryan, not enough time or money,

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Speaker 1: so just just take just take my clothes, give me

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Speaker 1: the Durian. Okay, So two possible meetings if you want

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Speaker 1: to know more about the Durian after we're done with

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Speaker 1: this this podcast thing. There is a blog called the

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Speaker 1: Year of the Durian from a couple that spent a

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Speaker 1: year doing like all things during I believe right now

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Speaker 1: they are on a quest to find a Durian that

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Speaker 1: passes through an elephants system. It's digestive tract intact. What. Yeah,

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Speaker 1: Supposedly this may improve the flavor and it's worth a

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Speaker 1: lot of money. That is an extremely specific quest. I okay, Yeah,

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Speaker 1: well man, my quests are like I don't know, like

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Speaker 1: go buy a frozen pizza. That's okay. That's that is

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Speaker 1: a high level quest. It is if your life was

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Speaker 1: a video game one of the quests. I am not

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Speaker 1: at that level yet. Yeah. There's also a really terrific

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Speaker 1: book um called Durio a Bibliographic Review, which is incredibly

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Speaker 1: dry and scientific, but also it's just so in love

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Speaker 1: with Durian and its history and and just everything around it.

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Speaker 1: It's got a really great bibliography, so I recommend it's

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Speaker 1: It's on Google Books, and I wish that I could

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Speaker 1: have read more of it before we had to run

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Speaker 1: in here. That's kind of the Durian inside the Spikey

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Speaker 1: whole that in cases the Durian um. So we're gonna

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Speaker 1: pause for a quick break for word from our sponsor.

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Speaker 1: But when we get back, we'll look at some dury

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Speaker 1: in history and we're back. Thank you sponsor, Yes, thank

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Speaker 1: you sponsor. Historians believe the first Durians grew in the

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Speaker 1: peninsular land mass that eventually became Malaysia, Borneo, Sumatra and Singapore.

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Speaker 1: Over the years, many many, many years, it went north

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Speaker 1: to places like Cambodia, me and mar Laos, Vietnam and

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Speaker 1: of course Thailand. But people in the region have been

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Speaker 1: eating the Durian since prehistoric times, but recorded mentions of

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Speaker 1: Durian didn't take place until much later. Yeah, there is

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Speaker 1: a little bit of folklore surrounding the Daurien. And I

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Speaker 1: didn't write this down, so let's see how much I

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Speaker 1: could remember without notes. Exciting times to two legends about

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Speaker 1: how the Durian came to be. One of them says

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Speaker 1: that there was a young boy who was a tragically

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Speaker 1: cursed to die and when when when he passed, his

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Speaker 1: mother had him planted by the roots of a tree

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Speaker 1: outside of her window so that she could look upon

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Speaker 1: the tree and remember him, and the tree eventually began

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Speaker 1: bearing this corpse smelling fruit. Oh oh, I can't like that. Sure, Yeah,

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Speaker 1: that's one. The second one is is really sleeping beauty esque.

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Speaker 1: It's it's the tail of this king who whose queen

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Speaker 1: was a little bit flighty, and he wanted to keep

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Speaker 1: her closer to home, loving her very much, so he

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Speaker 1: went to a local hermit and you know, as as

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Speaker 1: you do, and was like, hey, do you have anything

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Speaker 1: that can help me out. The hermit gave him this

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Speaker 1: seed to plant, on the condition that if whatever grew

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Speaker 1: from the seed worked in keeping the queen close to home,

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Speaker 1: he would be invited to their next big party. M

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Speaker 1: m m yeah. So the king plants the seed. It

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Speaker 1: grows into this tree. The tree produces the most beautiful fruit.

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Speaker 1: It tastes like a custard. It's smooth and lovely. No

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Speaker 1: one has ever seen like. The queen is enchanted with it.

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Speaker 1: They have a great party. King totally forgets to invite

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Speaker 1: the hermit. So the hermit curses the tree. It grows

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Speaker 1: spiny and the scent of the fruit is rotten. Oh,

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Speaker 1: don't forget to invite your magical hermit friend. Yeah, never,

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Speaker 1: never forget. Why would you do that? Have we learned nothing? Well?

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Speaker 1: Whatever the case. One of the first appearances of duryan

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Speaker 1: and written records is thought to be from explorer Niccolo

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Speaker 1: Conti in century, basically saying that he encountered this watermelon

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Speaker 1: sized fruit and then it tasted like cheese. Very short

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Speaker 1: to the point. That's accurate. Yeah. The first use of

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Speaker 1: the word Durian is thought to have occurred in It

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Speaker 1: is derived from the Malay word for spike or thorny.

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Speaker 1: I've also read Dury. Mentions of Durian appeared sporadically fifteen

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Speaker 1: seventy twos for Ghostsos ducros ha Ha. I don't know

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Speaker 1: why we were just talking about this, but there's like

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Speaker 1: a weird hand motion you do um Anyway, he had

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Speaker 1: a two beige description of Durians. French navigator Perade wrote

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Speaker 1: of it, the Indians esteemed this fruit to be one

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Speaker 1: of the best and daintiest in the Indies. To those

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Speaker 1: who are are unaccustomed to it, it is disagreeable having

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Speaker 1: a stink like that of our onions, but the taste

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Speaker 1: is far more excellent. So mixed mixed, mixed reviews. In

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Speaker 1: six seven, French diplomat Simon de la Lubert recorded his

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Speaker 1: thoughts on Durian. At the time, he wrote, Durian trees

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Speaker 1: had one half bought tax on them, and the law

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Speaker 1: required farmers replacing any tree that died, and then in

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Speaker 1: in see Alexander Hamilton's that Hamilton's no, no, not that

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Speaker 1: one different one. He wrote it was in excellent fruit,

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Speaker 1: but offensive to some people's noses, for it smells very

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Speaker 1: like human excrements. But once what wind, once tasted, the

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Speaker 1: smell vanishes. Meat is very hot and nourishing, and instead

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Speaker 1: of surfeiting, they fortify the stomach in our great incentive

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Speaker 1: to want on this wanton nous all right. In one

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Speaker 1: Rufius is Herbarium ms. Was published with the most detailed

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Speaker 1: account of Durian and it stayed that way for about

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Speaker 1: a century. The seventeen sev edition of Linnaeus's Systema Vegetabilium

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Speaker 1: had the first valid listing of Durios the Bethanis, although

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Speaker 1: there is some dispute about it. Um. Of course, there's

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Speaker 1: flooding and the construction of highways in the fifties and

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Speaker 1: sixties led to a shift of the center of Durian

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Speaker 1: civilization away from cities. That's the nineteen fifties and sixties. Yes,

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Speaker 1: I really should have specified, thank you, Lauren. Thanks to

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Speaker 1: those fancy new highways, farmers were able to get the

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Speaker 1: word out about duran to the cities and started replacing

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Speaker 1: their crops with those that the city folk preferred to eat,

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Speaker 1: the point that now the market is saturated with three

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Speaker 1: main varieties. And around the same time, Durians were introduced

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Speaker 1: to Australia in nineteen sixties. From then, Durian's popularity has

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Speaker 1: steadily grown, particularly in other Asian countries, but increasingly in

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Speaker 1: the West as well, and in Researchers reported that in

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Speaker 1: Indonesia the rice harvest is less successful than usual when

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Speaker 1: it overlaps with dury and harvests because so many workers

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Speaker 1: skyveof to go eat Durian. So that's the Duryan, It's

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Speaker 1: history and about where it is now. Um, we're gonna

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Speaker 1: take one more quick break for a word from sponsor.

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Speaker 1: When we get back, we'll talk some stinch science and

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

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Speaker 1: this year, researchers out of Singapore sequenced and published Durian's

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Speaker 1: complete genome, It's stinky stinky genome, and they found some

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Speaker 1: really fascinating stuff. When they traced its evolution back they

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Speaker 1: found that Durian's closest earliest ancestor is the cacao plant.

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Speaker 1: As we mentioned at the top of the show, and

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Speaker 1: you can kind of see the similarities in the shape

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Speaker 1: of the fruit pods, the they've they've got the same

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Speaker 1: kind of rinds and these sticky lumps of fruit surrounding seeds.

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Speaker 1: But how on earth do you reconcile the flavors of

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Speaker 1: these things, even given millions of years of evolution, I mean,

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Speaker 1: millions of years can do a lot, but chocolate and

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Speaker 1: Durian very question, thank you. Uh. These researchers discovered that

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Speaker 1: at some point in its evolution, Durian experienced what's called

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Speaker 1: a whole genome duplication. This is not something out of

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Speaker 1: Jurassic Park. It's it's not uncommon at all in plants.

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Speaker 1: It's what happens when, instead of inheriting just one genome

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Speaker 1: from each parent, an organism instead inherits multiple copies. And

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Speaker 1: this can happen in humans too. If you've ever heard

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Speaker 1: about conditions involving three or more chromosomes, that's what That's

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Speaker 1: what happened right there after, a whole genome duplication, and

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Speaker 1: organisms genes have room to do the weird stuff while

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Speaker 1: one set of genes continues the business of daily life.

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Speaker 1: The second can add in all kinds of strange characteristics

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Speaker 1: to the mix. Some of those won't work out well,

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Speaker 1: but others will, and somehow what worked out well for

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Speaker 1: the Durian is being stinky. Whatever works, It has multiple

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Speaker 1: copies of the genes that code proteins to create sulfuric compounds.

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Speaker 1: Durians are basically older machines, and the researchers think that

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Speaker 1: this helped attract animals, including primates, to eat the fruit

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Speaker 1: and thus disperse the seeds, which also falls in line

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Speaker 1: with other research into the pungent sour scent of Daurian flowers.

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Speaker 1: It attracts specific pollinators like bees and bats, and all

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Speaker 1: of this isn't just cool to know, though it's pretty

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Speaker 1: it's pretty cool. Yeah. Because these researchers have identified the

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Speaker 1: genes that create Durian scent, it's possible that future scientists

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Speaker 1: could breed or genetically engineered Durian that does not stink,

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Speaker 1: or using other genetic information, Daurian that are lower in

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Speaker 1: sugar and thus healthier for people who need to watch

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Speaker 1: their sugar intake, which is most of us, but especially

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Speaker 1: the folks who eat Durian is a staple during harvest season,

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Speaker 1: although I don't know, do you think that reducing the

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Speaker 1: stink would would ruin it? I mean it kind of

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Speaker 1: sounds like part of the experience. Um. I mean, but

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Speaker 1: whether it's a negative or positive, it is sort of. Yeah,

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Speaker 1: And smell is so important to food, which is interesting.

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Speaker 1: I'm fascinated by this fruit because if you're trying to

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Speaker 1: get over the smell to eat it, then it's like

380
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Speaker 1: you're ignoring part of it. But it sounds like some

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Speaker 1: people considerate yeah, absolutely part of the Yeah, and they

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Speaker 1: enjoy like a good part of it exactly, not like, oh,

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Speaker 1: get rid of this, yeah, No, they like the smell.

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Speaker 1: And this fruit, to me, is an excellent example, probably

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Speaker 1: the best example I've ever seen, of how people taste

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Speaker 1: things differently and smell things differently. It's fascinating to me.

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Speaker 1: I'm just very curious why that is and how I

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Speaker 1: would love to get a group of people and just

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Speaker 1: have what do you smell? What do you smell? What

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Speaker 1: do you smell? What do you taste? What do you taste? Oh?

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Speaker 1: That would be terrific. Yeah, maybe maybe like a little

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Speaker 1: chart or something like that. I find that a lot

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Speaker 1: of people find it hard to put into words specific,

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Speaker 1: but maybe if you had had it like listed out,

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Speaker 1: like like the smells like burning or onion or garlic

396
00:25:05,760 --> 00:25:12,280
Speaker 1: or vanilla or yeah, yeah, we'll check boxes a Durian party.

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Speaker 1: There's what one of the section headers in our outline

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Speaker 1: for this one is, is this the one where we

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Speaker 1: tested out while recording? And the answer is no, Annie, No,

400
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Speaker 1: this is not. Maybe. I just don't want to make

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Speaker 1: any enemies and I don't want to burn down our

402
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Speaker 1: podcast booth. Yeah, I think that if we opened one

403
00:25:32,560 --> 00:25:35,080
Speaker 1: up in here it would Yeah, there's a lot of

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Speaker 1: like phone that would absorb the smell, I think, yeah,

405
00:25:39,240 --> 00:25:42,520
Speaker 1: but perhaps we can do it outside. I mean I

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Speaker 1: get mad at other podcasters who like don't brush their

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Speaker 1: teeth before maybe the common microphones. So you got names?

408
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Speaker 1: You know who they are? Oh? You know no one,

409
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Speaker 1: no one, we know, no one we know after the podcast.

410
00:26:00,440 --> 00:26:04,119
Speaker 1: I have my suspicions. But yeah, no, we we do

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Speaker 1: definitely want to find because there are places in Atlanta

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Speaker 1: that do sell fresh Drean or at the very least

413
00:26:10,680 --> 00:26:13,080
Speaker 1: frozen Durian. So we can get ahold of some open

414
00:26:13,160 --> 00:26:19,320
Speaker 1: it outside. Yeah, and we can record our our experience.

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00:26:20,840 --> 00:26:24,400
Speaker 1: We'll do that. Yeah, But in the Meanwhile, that's about

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Speaker 1: all that we have to say about Durian for today,

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Speaker 1: which brings us to listener mail. First quick correction about

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Speaker 1: our jelly donut episode. Oh yeah, and I'll take this

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Speaker 1: one because this was totally my bad. I don't even recall,

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Speaker 1: you know, it's just a it's a blur of podcasting

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Speaker 1: jelly donuts. Oh no, I was trying. Okay, alright, so

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00:26:47,080 --> 00:26:49,919
Speaker 1: sell Several listeners wrote in to say that we misspoke

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00:26:50,200 --> 00:26:53,760
Speaker 1: about Lent. Katie was one of them, saying, I just

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00:26:53,800 --> 00:26:56,040
Speaker 1: listened to the jelly Donut episode and have a slight

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00:26:56,040 --> 00:26:58,639
Speaker 1: correction for you. In the episode, you said Lent is

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00:26:58,680 --> 00:27:02,080
Speaker 1: the forty days between christ S death and resurrection. Actually

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00:27:02,200 --> 00:27:04,840
Speaker 1: the time between his death and resurrection was three days

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00:27:05,000 --> 00:27:08,560
Speaker 1: and three nights between. Lent is the season of reflection

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00:27:08,560 --> 00:27:11,600
Speaker 1: and preparation for the Easter celebrations. It's forty days to

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00:27:11,680 --> 00:27:15,560
Speaker 1: replicate the forty days Christ spent in the desert. Yes,

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00:27:16,119 --> 00:27:17,919
Speaker 1: oh my goodness, I'm so sorry that I got that

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00:27:18,000 --> 00:27:22,679
Speaker 1: so wrong. I was working quickly and it just so

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00:27:22,720 --> 00:27:24,720
Speaker 1: I'm so sorry. I didn't mean to. I try not

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00:27:24,800 --> 00:27:27,400
Speaker 1: to be offensive about religion, especially people like that kind

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00:27:27,400 --> 00:27:29,880
Speaker 1: of thing when you get it right. So yeah, my bad,

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00:27:29,960 --> 00:27:33,399
Speaker 1: and thanks so much to everyone who wrote in gently

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00:27:33,480 --> 00:27:37,600
Speaker 1: to correct us about that. Yes, thank you. Another email

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00:27:37,600 --> 00:27:41,800
Speaker 1: about our Jelly donut episode came from Chelsea. She wrote,

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00:27:42,000 --> 00:27:44,160
Speaker 1: let me say it's a good thing that I am

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00:27:44,240 --> 00:27:46,320
Speaker 1: alone in my office listening to your episode on Jelly

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00:27:46,320 --> 00:27:48,800
Speaker 1: Donuts because I got way too excited at the mention

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00:27:48,800 --> 00:27:51,560
Speaker 1: of Mr. Donut. Honestly, I did not know that it

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00:27:51,680 --> 00:27:54,880
Speaker 1: originated in the States, because a I'm over in Seattle,

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00:27:54,920 --> 00:27:57,240
Speaker 1: where we don't have a real strong donut brand presence

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00:27:57,280 --> 00:28:00,080
Speaker 1: here other than Mighty O and Krispie Creem and be,

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00:28:00,240 --> 00:28:02,480
Speaker 1: then it's not that big of a deal. And be.

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00:28:03,160 --> 00:28:05,000
Speaker 1: The first time I laid my eyes on this magical

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00:28:05,000 --> 00:28:08,720
Speaker 1: place was in Taipei, Taiwan. My dad lived down the

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00:28:08,720 --> 00:28:11,159
Speaker 1: street from a shop, and every day we would go

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00:28:11,240 --> 00:28:14,600
Speaker 1: and get a donut or two or three and a coffee.

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00:28:14,920 --> 00:28:17,439
Speaker 1: We were determined to get enough points to win whatever

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00:28:17,480 --> 00:28:20,120
Speaker 1: they were giving away. I don't know if the donuts

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00:28:20,160 --> 00:28:23,520
Speaker 1: here were a Mr. Donut thing or a Taiwanese style thing,

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00:28:23,640 --> 00:28:27,080
Speaker 1: but they were amazing, more dense and less oily. But

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00:28:27,160 --> 00:28:30,360
Speaker 1: I would often get their almonds donut middle shelf next

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00:28:30,400 --> 00:28:33,960
Speaker 1: to the green wrap was she sent us pictures. In

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00:28:34,000 --> 00:28:37,159
Speaker 1: the same trip, we had a typhoon come through and

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00:28:37,200 --> 00:28:38,720
Speaker 1: my dad decided it was a good idea to go

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00:28:38,760 --> 00:28:41,480
Speaker 1: walking around in it. The only place that was open

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00:28:41,560 --> 00:28:44,400
Speaker 1: within a few blocks was a Dunkin Donuts, which also

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00:28:45,200 --> 00:28:47,800
Speaker 1: which was also the first time I had been to one.

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00:28:48,200 --> 00:28:50,360
Speaker 1: Each of us got four donuts for the price of

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00:28:50,680 --> 00:28:55,000
Speaker 1: one dollar USD and it was a magical time. Indeed. Anyway,

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00:28:55,160 --> 00:28:57,200
Speaker 1: Mr Donut holds a special place in my heart and

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00:28:57,200 --> 00:29:00,400
Speaker 1: I miss it dearly. It's a lovely story that is.

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00:29:00,960 --> 00:29:05,720
Speaker 1: Donuts are magical. They really are any any time of day.

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00:29:05,840 --> 00:29:08,360
Speaker 1: It just makes you feel more like a human person

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00:29:08,400 --> 00:29:12,280
Speaker 1: if you have a donut. M So thanks to these

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00:29:12,320 --> 00:29:18,200
Speaker 1: two human people. Yes for emailing us. Presumably don't don't

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00:29:18,240 --> 00:29:22,040
Speaker 1: send me down that rabbit hole. Oh okay, but yeah, yeah,

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00:29:22,160 --> 00:29:24,640
Speaker 1: if you would like to send us something, you can

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00:29:24,800 --> 00:29:28,120
Speaker 1: also do that thing. Yes. Our email is food Stuff

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00:29:28,120 --> 00:29:31,520
Speaker 1: at how stuff works dot com or also on social media.

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00:29:31,640 --> 00:29:35,000
Speaker 1: You can find us on Twitter and Facebook at food

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00:29:35,040 --> 00:29:39,240
Speaker 1: stuff hs W. We're also on Instagram at food stuff.

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00:29:40,040 --> 00:29:42,680
Speaker 1: You know, we we check and respond to things around

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00:29:42,760 --> 00:29:45,800
Speaker 1: those things sometimes and he's really good about the email

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00:29:46,280 --> 00:29:48,640
Speaker 1: I am. I will send you a response. Oh she will,

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00:29:49,080 --> 00:29:52,960
Speaker 1: Oh she will. Oh yes. Thanks to y'all who have

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00:29:53,040 --> 00:29:55,840
Speaker 1: already written in. Thank you so much to Dylan Fagan,

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00:29:55,960 --> 00:29:59,520
Speaker 1: are amazing superproducer and we hope to hear from you

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00:29:59,560 --> 00:30:01,720
Speaker 1: and we but lots more good things are coming near

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Speaker 1: way m hm