1 00:00:07,880 --> 00:00:10,080 Speaker 1: Hello, and welcome to Favor production of I Heart Radio. 2 00:00:10,119 --> 00:00:13,119 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum. And today we're 3 00:00:13,160 --> 00:00:19,840 Speaker 1: talking about ginger, Yes we are, which I like ginger 4 00:00:19,960 --> 00:00:21,560 Speaker 1: just fine. But I have to say I have a 5 00:00:21,600 --> 00:00:27,160 Speaker 1: friend who absolutely doors ginger. Yeah. Yeah, she eats those 6 00:00:27,200 --> 00:00:29,080 Speaker 1: ginger candies all the time. She has them in her 7 00:00:29,080 --> 00:00:33,280 Speaker 1: purse and just constantly popping him. She eats the sushi 8 00:00:33,280 --> 00:00:36,520 Speaker 1: garnish like all of it, not with sushi, just eats 9 00:00:36,560 --> 00:00:39,760 Speaker 1: it um, which apparently is meant to be a palate gunzer, 10 00:00:39,760 --> 00:00:43,280 Speaker 1: which makes total sense. So that I've learned that, Oh yeah, yeah, 11 00:00:43,440 --> 00:00:47,680 Speaker 1: it's not just garnish at all. Yeah, it's a it's tasty. Yeah. 12 00:00:47,760 --> 00:00:50,120 Speaker 1: I feel like I never eat it, but she'll eat 13 00:00:50,120 --> 00:00:54,120 Speaker 1: it if she's with me mine. And also she's a 14 00:00:54,200 --> 00:00:59,000 Speaker 1: redhead and I just put that together. Jesse Gingers huh 15 00:00:59,240 --> 00:01:02,280 Speaker 1: yeah um. And I think I've told this story before, 16 00:01:02,320 --> 00:01:04,240 Speaker 1: but when I went on a boat trip for Australia, 17 00:01:04,319 --> 00:01:07,160 Speaker 1: when we got on the boat, they handed as these 18 00:01:07,200 --> 00:01:10,160 Speaker 1: ginger tablets for seasickness, and I can't tell if it 19 00:01:10,200 --> 00:01:13,080 Speaker 1: worked or not, but I didn't get seasick. Well that's 20 00:01:13,120 --> 00:01:18,880 Speaker 1: great Um, yeah, I do. I I use ginger for 21 00:01:18,880 --> 00:01:21,920 Speaker 1: for similar purposes. On an anecdotal level. I can say that, 22 00:01:22,040 --> 00:01:24,880 Speaker 1: um in terms of like minor like if I if 23 00:01:24,880 --> 00:01:27,279 Speaker 1: I eat some like some like onion or heaven forbids 24 00:01:27,319 --> 00:01:30,440 Speaker 1: some kind of bell pepper situation. Um, chewing on like 25 00:01:30,480 --> 00:01:34,160 Speaker 1: crystallized ginger candies. Um, it's one of my favorite ways 26 00:01:34,200 --> 00:01:35,720 Speaker 1: to kind of calm all that down. A cup of 27 00:01:35,760 --> 00:01:38,240 Speaker 1: ginger tea I feel like helps me out. Um. You know, 28 00:01:38,680 --> 00:01:41,720 Speaker 1: I cannot promise that it has medicinal properties at work, 29 00:01:41,720 --> 00:01:46,880 Speaker 1: but I also just like ginger, so yeah, yeah, And 30 00:01:47,280 --> 00:01:53,400 Speaker 1: as we record this, it is holidays, surprise, surprise, Oh gosh. 31 00:01:53,800 --> 00:01:57,480 Speaker 1: I know, and I do associate ginger with the holidays 32 00:01:57,480 --> 00:01:59,520 Speaker 1: because I feel like in the in the United States 33 00:01:59,520 --> 00:02:02,840 Speaker 1: we frequent we use it and sweetbreads and desserts around 34 00:02:03,320 --> 00:02:05,280 Speaker 1: this time. I know that I do, and a lot 35 00:02:05,320 --> 00:02:08,639 Speaker 1: of people in my circle do. And you can see 36 00:02:08,639 --> 00:02:11,440 Speaker 1: our Gingerbread episode, which as we as we record this, 37 00:02:11,520 --> 00:02:14,960 Speaker 1: I believe we are about to re release Yeah yeah 38 00:02:15,040 --> 00:02:18,080 Speaker 1: as a classic. Um yeah, I you know, I I 39 00:02:18,200 --> 00:02:22,400 Speaker 1: started using it more in savory cooking relatively recently. Um. 40 00:02:22,440 --> 00:02:25,000 Speaker 1: We usually have ano a fresh ginger in the house. 41 00:02:25,160 --> 00:02:30,200 Speaker 1: But um. But historically speaking, I've mostly used like like 42 00:02:30,240 --> 00:02:34,919 Speaker 1: powdered ginger and yeah and baked goods. Um, but it's man, 43 00:02:35,120 --> 00:02:37,000 Speaker 1: it is. It's probably one of my favorite, one of 44 00:02:37,000 --> 00:02:40,600 Speaker 1: my favorite flavors. It's a good one. It's a good one. Uh. 45 00:02:40,720 --> 00:02:43,080 Speaker 1: And recently, over on Stuff I've Never told you, the 46 00:02:43,080 --> 00:02:45,960 Speaker 1: other podcast I do, we did an episode on how 47 00:02:46,000 --> 00:02:48,600 Speaker 1: to celebrate the Holidays safely during your pandemic, and at 48 00:02:48,639 --> 00:02:50,840 Speaker 1: the end we did a recipe spop because the recipe 49 00:02:50,880 --> 00:02:53,560 Speaker 1: swap is one of the big things that like virtual 50 00:02:53,600 --> 00:02:56,880 Speaker 1: recipe swap the experts are recommending. And I shared my 51 00:02:57,000 --> 00:03:00,560 Speaker 1: gingerbread cookie recipe because I feel like a lot of 52 00:03:00,560 --> 00:03:03,679 Speaker 1: my friends who feel that ginger is a really powerful 53 00:03:03,760 --> 00:03:08,240 Speaker 1: flavor and maybe they want a more low key gingerbread recipe. 54 00:03:08,280 --> 00:03:10,320 Speaker 1: This is for you. This is It's like a soft 55 00:03:10,840 --> 00:03:15,680 Speaker 1: gingery sweet cookie and I love it. And I'm like 56 00:03:15,720 --> 00:03:18,760 Speaker 1: shrinking in on myself as I'm thinking of it. You 57 00:03:18,840 --> 00:03:21,040 Speaker 1: are you're, You're You're just you're just like like regressing 58 00:03:21,040 --> 00:03:24,560 Speaker 1: into like your little like blanket for of memory. Is 59 00:03:24,600 --> 00:03:26,280 Speaker 1: this the one with the with the pudding in it, 60 00:03:26,360 --> 00:03:28,560 Speaker 1: with the better spy putting in it. Okay, all right, 61 00:03:28,680 --> 00:03:31,080 Speaker 1: yeah you you you mentioned it in the in the 62 00:03:31,120 --> 00:03:34,839 Speaker 1: aforementioned gingerbread episode, and I have I have all these 63 00:03:34,880 --> 00:03:38,400 Speaker 1: cookie cutters, I've got dinosaurs Star Wars one because I'm 64 00:03:38,440 --> 00:03:40,920 Speaker 1: a huge stork and a child at heart, so it's exciting. 65 00:03:42,040 --> 00:03:43,680 Speaker 1: I'll have to I'll have to go check out that 66 00:03:43,720 --> 00:03:45,880 Speaker 1: episode of Sminty and listen to that listen for that 67 00:03:45,960 --> 00:03:49,560 Speaker 1: recipe because that sounds that sounds delightful. Yes, But in 68 00:03:49,600 --> 00:03:53,680 Speaker 1: the meantime, I guess we should get to our question. Yes, ginger, 69 00:03:57,240 --> 00:04:01,400 Speaker 1: what is it? Well, ginger is sort of like a 70 00:04:01,720 --> 00:04:07,680 Speaker 1: like a tropical spicy potato, uh, not related to potatoes. 71 00:04:08,040 --> 00:04:11,840 Speaker 1: Potatoes are tubers, and ginger is a rhizome. This is 72 00:04:11,840 --> 00:04:18,800 Speaker 1: maybe about analogy. I liked it though. Cool Um. Yeah, 73 00:04:19,240 --> 00:04:23,840 Speaker 1: Ginger botanical name Zingiber efficion now um, which is in 74 00:04:23,880 --> 00:04:27,680 Speaker 1: the Zinger Bassier family, which means that it is related, 75 00:04:28,040 --> 00:04:30,320 Speaker 1: uh not to potatoes, but to stuff like turmeric and 76 00:04:30,520 --> 00:04:33,720 Speaker 1: uh galandel um. It's a tropical plant that grows these 77 00:04:33,800 --> 00:04:39,559 Speaker 1: these fleshy, bulbous underground stems called rhizomes, and from there 78 00:04:39,600 --> 00:04:43,280 Speaker 1: the true roots shoot down and some above ground pseudo 79 00:04:43,320 --> 00:04:47,080 Speaker 1: stems shoot up. Um and more rhizomes will shoot off 80 00:04:47,240 --> 00:04:50,520 Speaker 1: to the sides, and those above ground stems look a 81 00:04:50,520 --> 00:04:53,640 Speaker 1: little bit like um, like skinny green palm fronds. They'll 82 00:04:53,680 --> 00:04:56,120 Speaker 1: grow maybe one to four feet tall, like a third 83 00:04:56,160 --> 00:04:58,040 Speaker 1: of a meter up to over a meter, and they 84 00:04:58,040 --> 00:05:01,680 Speaker 1: will flower these really pretty yellow to red flowers and 85 00:05:01,760 --> 00:05:07,120 Speaker 1: produce seeds. But usually ginger is propagated from that rhizome, 86 00:05:07,200 --> 00:05:09,960 Speaker 1: which just all around is the most used part of 87 00:05:10,000 --> 00:05:12,800 Speaker 1: the plant. Um. You might have bought a chunk of 88 00:05:12,800 --> 00:05:15,840 Speaker 1: ginger rhizome um. They've got like a thin brownish to 89 00:05:15,920 --> 00:05:18,880 Speaker 1: reddish skin and looks sort of sort of scaly, and 90 00:05:18,880 --> 00:05:21,400 Speaker 1: are often shaped in these kind of pudgy, blobby like 91 00:05:21,480 --> 00:05:25,800 Speaker 1: fingery shapes. And if you let one of those rhizomes 92 00:05:25,800 --> 00:05:29,599 Speaker 1: hang around long enough, especially just at room temperature, a 93 00:05:29,600 --> 00:05:32,440 Speaker 1: little green nub of a shoot might start poking out 94 00:05:32,440 --> 00:05:34,719 Speaker 1: of the skin in one or more places um, and 95 00:05:34,760 --> 00:05:37,320 Speaker 1: you can basically just like stick that in the ground 96 00:05:37,640 --> 00:05:42,159 Speaker 1: and grow a ginger plant. I have done that, really, Yeah, yeah, 97 00:05:42,240 --> 00:05:44,960 Speaker 1: I've got I've got one. It's my cats like munching 98 00:05:44,960 --> 00:05:50,359 Speaker 1: on it, which is fine. WHOA, yeah, that's cool. I 99 00:05:50,360 --> 00:05:52,440 Speaker 1: didn't know. For some reason, I thought ginger would be tricky. 100 00:05:52,680 --> 00:05:55,120 Speaker 1: I don't know why I thought that, but it's um. 101 00:05:55,640 --> 00:05:58,679 Speaker 1: You do. You do have to keep it like like moist, 102 00:05:58,720 --> 00:06:01,400 Speaker 1: but not wet. And it is again a tropical plant, 103 00:06:01,480 --> 00:06:03,600 Speaker 1: so it doesn't really want to be in temperatures like 104 00:06:03,760 --> 00:06:07,280 Speaker 1: below fifty degrees fahrenheit, which I don't have the translation 105 00:06:07,279 --> 00:06:09,880 Speaker 1: to celsius for off the top of my head. Um. 106 00:06:09,920 --> 00:06:12,200 Speaker 1: But uh, but yeah, so you have to you have 107 00:06:12,240 --> 00:06:15,200 Speaker 1: to keep it in and even even such a warm 108 00:06:15,240 --> 00:06:17,320 Speaker 1: climate as Georgia, you have to keep it in a 109 00:06:17,360 --> 00:06:20,159 Speaker 1: pot so that you can bring it inside for the winter. 110 00:06:20,480 --> 00:06:26,159 Speaker 1: But but yeah, uh uh. Inside that that ginger rhizome, 111 00:06:26,279 --> 00:06:30,080 Speaker 1: inside that thin tannish to reddish skin, the flesh of 112 00:06:30,080 --> 00:06:33,000 Speaker 1: it is going to be golden yellow to pink in color, 113 00:06:33,600 --> 00:06:37,480 Speaker 1: both fibrous and juicy, and with this some pungent, spicy 114 00:06:37,600 --> 00:06:42,200 Speaker 1: sweet smell and taste like citrusy and warm and peppery 115 00:06:42,240 --> 00:06:45,520 Speaker 1: and sort of like resinous or piny um. And those 116 00:06:45,520 --> 00:06:47,640 Speaker 1: above ground stems and leaves do have a bit of 117 00:06:47,680 --> 00:06:51,000 Speaker 1: that scent and flavor too. They are totally edible, not 118 00:06:51,080 --> 00:06:54,719 Speaker 1: just for cats um uh. And you can you can 119 00:06:54,880 --> 00:06:56,920 Speaker 1: use them. You can use in sort of the way 120 00:06:56,920 --> 00:06:59,600 Speaker 1: that You might use green onions like chopped, fine and 121 00:06:59,640 --> 00:07:02,159 Speaker 1: added dishes as a garnish or to like soups or 122 00:07:02,160 --> 00:07:05,279 Speaker 1: stews or stir fries. Towards the end of cooking UM, 123 00:07:05,320 --> 00:07:08,040 Speaker 1: the rhizome itself can be um. You're gonna you're gonna 124 00:07:08,040 --> 00:07:10,120 Speaker 1: want to skin it. Probably after that it can be 125 00:07:10,200 --> 00:07:14,480 Speaker 1: chopped or grated um added fresh to sweet or savory dishes. 126 00:07:14,600 --> 00:07:16,920 Speaker 1: You can steep it in hot water to make a 127 00:07:17,000 --> 00:07:19,480 Speaker 1: drink to be served hot or cold. You can juice 128 00:07:19,480 --> 00:07:22,720 Speaker 1: it and drink that juice. You can grind it into 129 00:07:22,800 --> 00:07:25,320 Speaker 1: a paste for for use as a paste, or dry 130 00:07:25,360 --> 00:07:28,120 Speaker 1: that paste into a powder, or extract the oils from it. 131 00:07:28,680 --> 00:07:31,600 Speaker 1: Or you can process the grounds into other products like 132 00:07:31,680 --> 00:07:35,240 Speaker 1: fermented beverages, or pickle the fresh slices or boil them 133 00:07:35,240 --> 00:07:40,160 Speaker 1: in sugar syrup to make a chewy candy. Options many options, 134 00:07:42,200 --> 00:07:44,920 Speaker 1: and those many options are used in many cuisines all 135 00:07:44,960 --> 00:07:48,600 Speaker 1: over the world. UM In Northern Europe, North Asia, and 136 00:07:48,640 --> 00:07:51,440 Speaker 1: North America it's slightly more likely to be used to 137 00:07:51,560 --> 00:07:55,720 Speaker 1: flavor desserts, as we were saying, um, whereas it's kind 138 00:07:55,720 --> 00:07:58,840 Speaker 1: of more often savory ingredient, and most of the rest 139 00:07:58,920 --> 00:08:01,720 Speaker 1: of the world although both applications show up all over 140 00:08:01,720 --> 00:08:04,160 Speaker 1: the place. Um. I saw a lot of amazing looking 141 00:08:04,240 --> 00:08:08,960 Speaker 1: drink recipes from East and West African cuisines um that 142 00:08:09,040 --> 00:08:12,240 Speaker 1: I really want to try now. But um, but if 143 00:08:12,320 --> 00:08:15,480 Speaker 1: y'all have a favorite ginger recipe from your particular neck 144 00:08:15,480 --> 00:08:20,280 Speaker 1: of the woods, please send it in. Oh my gosh, 145 00:08:20,440 --> 00:08:26,080 Speaker 1: always always always looking for more waves to use ginger. Yes, um. 146 00:08:26,160 --> 00:08:31,280 Speaker 1: And what about the nutrition, Lauren, Um, I mean, ginger 147 00:08:31,360 --> 00:08:33,640 Speaker 1: is pretty good for you, lots of flavor for a 148 00:08:33,640 --> 00:08:36,560 Speaker 1: local oric punch. Um. Generally you're going to use it 149 00:08:36,559 --> 00:08:38,880 Speaker 1: more as a spice than a thing that you'd like 150 00:08:39,160 --> 00:08:42,440 Speaker 1: show down a whole bunch of um, unless you're talking 151 00:08:42,480 --> 00:08:46,400 Speaker 1: about those ginger candies, which I've definitely showed down a 152 00:08:46,400 --> 00:08:49,280 Speaker 1: whole bunch of um. And and of course you know 153 00:08:49,320 --> 00:08:51,600 Speaker 1: if you process it into a drink or baked good 154 00:08:51,679 --> 00:08:54,880 Speaker 1: or yes, a candy, your your nutritional mileage is going 155 00:08:54,960 --> 00:09:01,240 Speaker 1: to vary there um and uh okay. So so ginger 156 00:09:01,280 --> 00:09:05,199 Speaker 1: has been used medicinally for for pretty much ever um, 157 00:09:05,280 --> 00:09:07,240 Speaker 1: and is still used in a lot of folk and 158 00:09:07,280 --> 00:09:11,160 Speaker 1: traditional medicines. Um. And there's a lot of information and 159 00:09:11,320 --> 00:09:18,240 Speaker 1: misinformation and research out there about it. Um basically um. 160 00:09:18,280 --> 00:09:21,040 Speaker 1: There are a whole bunch of compounds in ginger that 161 00:09:21,080 --> 00:09:25,760 Speaker 1: are being investigated for various medicinal applications, a lot of 162 00:09:25,800 --> 00:09:29,480 Speaker 1: those compounds being the very ones that give ginger its 163 00:09:29,520 --> 00:09:33,400 Speaker 1: flavors um and like, there's a there's a whole set 164 00:09:33,440 --> 00:09:38,079 Speaker 1: of compounds named ginger rolls for their appearance in ginger 165 00:09:38,400 --> 00:09:41,600 Speaker 1: um that are that are being looked into. But yeah, 166 00:09:41,920 --> 00:09:45,720 Speaker 1: ginger and compounds in it have been found to be antioxidant, 167 00:09:45,760 --> 00:09:49,920 Speaker 1: anti inflammatory, and antimicrobial and may help in the prevention 168 00:09:50,000 --> 00:09:53,440 Speaker 1: and management of all sorts of diseases, from from cancer 169 00:09:53,559 --> 00:09:58,400 Speaker 1: to like neurodegenerative stuff, to cardiovascular stuff, to respiratory stuff 170 00:09:58,400 --> 00:10:05,120 Speaker 1: to diabetes. As always, as we always say, human human 171 00:10:05,120 --> 00:10:10,560 Speaker 1: bodies are complicated, more research is necessary before incorporating a 172 00:10:10,559 --> 00:10:13,560 Speaker 1: medicinal amount of anything into your diet. Talked to a 173 00:10:13,600 --> 00:10:17,160 Speaker 1: medical professional about it. But but I would say that 174 00:10:17,280 --> 00:10:20,679 Speaker 1: in general, like if if you enjoy ginger tea or 175 00:10:20,720 --> 00:10:26,920 Speaker 1: like using ginger and recipes, by all means do it. Yeah, yeah, 176 00:10:27,400 --> 00:10:30,160 Speaker 1: all the way. I have to say this might be 177 00:10:30,400 --> 00:10:32,839 Speaker 1: it's definitely up there. I don't know if it's number one, 178 00:10:32,840 --> 00:10:35,440 Speaker 1: but it's up there in terms of when I first 179 00:10:35,679 --> 00:10:40,640 Speaker 1: searched ginger, like, most of the first results for pages 180 00:10:40,679 --> 00:10:45,880 Speaker 1: were medicinally related. Yeah yeah, so it's definitely being looked 181 00:10:45,920 --> 00:10:48,640 Speaker 1: at and has been for a long time. Oh yeah, 182 00:10:48,679 --> 00:10:52,480 Speaker 1: oh yeah, um yeah, and it's it's super fascinating because 183 00:10:52,679 --> 00:10:56,720 Speaker 1: that this like with many other kind of pungently flavored 184 00:10:57,840 --> 00:11:00,760 Speaker 1: things and anything from from citrus to into two two 185 00:11:00,760 --> 00:11:06,200 Speaker 1: spicy peppers. Um Like, Evolutionarily speaking, ginger probably hung on 186 00:11:06,320 --> 00:11:10,200 Speaker 1: to the genetic code for creating lots of these molecules 187 00:11:10,240 --> 00:11:14,640 Speaker 1: precisely because they're good at fighting off microbes and and 188 00:11:14,840 --> 00:11:21,319 Speaker 1: larger predators aside from you know, my cats. Yes, the 189 00:11:21,400 --> 00:11:31,800 Speaker 1: cats will not be stopped. They apparently will not germ Um, 190 00:11:32,000 --> 00:11:35,160 Speaker 1: we do have some numbers for you. Oh yeah yeah 191 00:11:35,440 --> 00:11:38,240 Speaker 1: so um so yeah, ginger ginger is a pretty popular thing. 192 00:11:38,320 --> 00:11:43,880 Speaker 1: About three million metric tons of ginger are produced globally 193 00:11:43,960 --> 00:11:48,000 Speaker 1: every year. Um and considering that it's a fairly lightweight product, 194 00:11:48,160 --> 00:11:51,960 Speaker 1: that kind of blows my mind. Um. The most is 195 00:11:51,960 --> 00:11:57,199 Speaker 1: is produced in India almost a third um, then China, Nigeria, Nepal, Indonesia, 196 00:11:57,400 --> 00:12:01,080 Speaker 1: and Thailand. Um, but the US imports the most. Um. 197 00:12:01,160 --> 00:12:03,360 Speaker 1: The market value of ginger over here is like n 198 00:12:03,920 --> 00:12:07,880 Speaker 1: million dollars a year and growing um, which I think 199 00:12:07,960 --> 00:12:11,120 Speaker 1: is like almost a quarter of the global market right now. 200 00:12:12,520 --> 00:12:17,200 Speaker 1: I think, um the markets in China, Japan, Canada, and 201 00:12:17,320 --> 00:12:21,240 Speaker 1: Germany are also large and growing um. And the global 202 00:12:21,280 --> 00:12:26,480 Speaker 1: market is predicted to hit like eight billion dollars by UM, 203 00:12:26,480 --> 00:12:31,640 Speaker 1: with the largest growth expected in fresh ginger. Huh, what 204 00:12:31,720 --> 00:12:34,040 Speaker 1: do you think is behind that in the US? You 205 00:12:34,080 --> 00:12:38,400 Speaker 1: think it's like our kind of health drink thing. I 206 00:12:38,440 --> 00:12:41,200 Speaker 1: think it's I think it's partially that and partially that. 207 00:12:41,320 --> 00:12:44,440 Speaker 1: You know, like like we have to import basically all 208 00:12:44,480 --> 00:12:48,640 Speaker 1: of it um, Like we don't produce that much, so um, 209 00:12:48,720 --> 00:12:51,520 Speaker 1: so it's a little bit more expensive here. So uh 210 00:12:51,720 --> 00:12:54,400 Speaker 1: so yeah, we we spend we just spend more on 211 00:12:54,480 --> 00:12:57,680 Speaker 1: it um. But but for sure that fresh ginger segment 212 00:12:57,960 --> 00:13:02,840 Speaker 1: um related to the potential health benefits of ginger um 213 00:13:02,960 --> 00:13:06,080 Speaker 1: is way up there in terms of that that value. 214 00:13:06,640 --> 00:13:08,800 Speaker 1: I would also say, I've seen it a lot more 215 00:13:08,800 --> 00:13:14,720 Speaker 1: in drinks. Yeah yeah, sure, well yeah, but both health 216 00:13:14,800 --> 00:13:20,400 Speaker 1: drinks and UM and cocktails. Yeah there's I at this 217 00:13:20,559 --> 00:13:24,640 Speaker 1: very current moment have a thing of ginger kombucha in 218 00:13:24,679 --> 00:13:34,320 Speaker 1: my fridge. So so I'm I'm part of the problem, Lauren. Oh, 219 00:13:34,360 --> 00:13:37,439 Speaker 1: we do have a lot of history for you. We do, 220 00:13:37,720 --> 00:13:39,720 Speaker 1: but first we've got a quick break for a word 221 00:13:39,720 --> 00:13:51,960 Speaker 1: from our sponsor, and we're back. Thank you, yes, thank you. 222 00:13:52,640 --> 00:13:57,440 Speaker 1: So ginger probably originated in Southern Asia or India at 223 00:13:57,480 --> 00:14:01,520 Speaker 1: least three thousand years ago. UM. Some evidence suggests that 224 00:14:01,559 --> 00:14:04,080 Speaker 1: a tonic from ginger root was being produced in ancient 225 00:14:04,160 --> 00:14:07,239 Speaker 1: China and India over five thousand years ago, and perhaps 226 00:14:07,800 --> 00:14:09,600 Speaker 1: up to seven thousand years ago, So there's a lot 227 00:14:09,600 --> 00:14:13,960 Speaker 1: of fairies in that um. Some historians suspect ginger was 228 00:14:14,040 --> 00:14:17,120 Speaker 1: used as a flavoring agent long before records indicate. Maybe 229 00:14:17,240 --> 00:14:19,840 Speaker 1: we've just lost those records that people weren't really recording it. 230 00:14:21,440 --> 00:14:24,400 Speaker 1: Some of the oldest evidence of ginger's cultivation comes from 231 00:14:24,440 --> 00:14:29,560 Speaker 1: ancient Austonesian speaking people's in Southeast Asia, so it may 232 00:14:29,560 --> 00:14:32,680 Speaker 1: have been a canoe plant. And the way they arrived 233 00:14:32,680 --> 00:14:37,720 Speaker 1: at this UM suggestion or our theory is that this 234 00:14:37,880 --> 00:14:43,840 Speaker 1: like linguistic sleothing, oh, which I really found super fascinating 235 00:14:43,880 --> 00:14:45,520 Speaker 1: and was like, and you have to stop. You don't 236 00:14:45,520 --> 00:14:48,960 Speaker 1: have time to learn about the twenty in this language. 237 00:14:48,960 --> 00:14:51,280 Speaker 1: You've better move on. But I thought it was really 238 00:14:51,320 --> 00:14:54,440 Speaker 1: really cool. That's great. Yeah, I for for sure it 239 00:14:54,480 --> 00:14:56,440 Speaker 1: was one of the it was one of the plants 240 00:14:56,440 --> 00:15:00,280 Speaker 1: that made it over to like Hawaii. Um with some 241 00:15:00,320 --> 00:15:04,720 Speaker 1: of those migrations. Yes. Um. And as we mentioned in 242 00:15:04,760 --> 00:15:08,440 Speaker 1: our gingerbreads be it's not gingerbreadros be in our gingerbread 243 00:15:08,520 --> 00:15:13,520 Speaker 1: episode that had why mentioned of my recipe. The first 244 00:15:13,600 --> 00:15:16,080 Speaker 1: recipees for that appears early as two thousand four in 245 00:15:16,080 --> 00:15:19,400 Speaker 1: the BC, but very different, very very different than what 246 00:15:20,080 --> 00:15:22,560 Speaker 1: at least I would assume most of us think of 247 00:15:22,600 --> 00:15:28,840 Speaker 1: when we think of gingerbread today. Yeah, yes, exactly. Um. 248 00:15:28,960 --> 00:15:33,920 Speaker 1: Wherever ginger originated, it's spread throughout Asia and to nearby islands, 249 00:15:33,960 --> 00:15:38,360 Speaker 1: to India and Africa. Um. And the word ginger may 250 00:15:38,440 --> 00:15:42,160 Speaker 1: root Oh that's U fun sorry um from either um 251 00:15:42,160 --> 00:15:46,080 Speaker 1: this ancient Dravidian word from what's now India, from maybe 252 00:15:46,080 --> 00:15:49,600 Speaker 1: like a thousand BC e or earlier, or from a 253 00:15:49,680 --> 00:15:53,040 Speaker 1: Sanskrit word from around the same time um, which I've 254 00:15:53,080 --> 00:15:56,560 Speaker 1: seen reported as being a springa vera um and a 255 00:15:56,600 --> 00:16:01,160 Speaker 1: few permutations of similar phonemes. Um. I do suspect that 256 00:16:01,240 --> 00:16:05,360 Speaker 1: it's the Dravidian because the Sanskrit is more poetic. Um. 257 00:16:05,400 --> 00:16:09,240 Speaker 1: It literally means horn body, um to describe the shape 258 00:16:09,240 --> 00:16:11,840 Speaker 1: of the root um, which is like real nice but 259 00:16:11,920 --> 00:16:16,720 Speaker 1: also rings of being a folk etymology. So um at 260 00:16:16,760 --> 00:16:20,480 Speaker 1: any rate from from one of these words, from this 261 00:16:20,640 --> 00:16:25,400 Speaker 1: area we got Greek and Latin terms like zinga berry 262 00:16:25,520 --> 00:16:30,640 Speaker 1: um that then would develop um into other stuff. Horn 263 00:16:30,680 --> 00:16:33,880 Speaker 1: body is definitely an insult that I'm sure has been 264 00:16:33,960 --> 00:16:42,040 Speaker 1: hurled a horn body middle school aircraft. I'm not sure 265 00:16:42,080 --> 00:16:44,440 Speaker 1: how to picture that, though, I'm like, do you look 266 00:16:44,480 --> 00:16:49,320 Speaker 1: like antlers? Like are like? I suspect it's sort of 267 00:16:49,320 --> 00:16:51,680 Speaker 1: in that weird in between where you don't know what 268 00:16:51,760 --> 00:16:58,840 Speaker 1: horny means. Dog. It's like in that weird area where 269 00:16:58,840 --> 00:17:00,960 Speaker 1: you're saying an insult that you don't really know what 270 00:17:01,040 --> 00:17:05,399 Speaker 1: it means. Totally, that's my personal opinion on this, but 271 00:17:05,480 --> 00:17:08,520 Speaker 1: if anyone has a different opinion, I mean, you're welcome 272 00:17:08,560 --> 00:17:15,720 Speaker 1: to let me know, but you also don't have to um. 273 00:17:15,960 --> 00:17:19,800 Speaker 1: By the first centuries, see, India was prolifically growing ginger. 274 00:17:20,200 --> 00:17:23,480 Speaker 1: Ancient Romans may have been importing ginger from India two 275 00:17:23,520 --> 00:17:27,720 Speaker 1: thousand years ago, bailing it for its believed medicinal properties, 276 00:17:28,480 --> 00:17:32,760 Speaker 1: and yes, throughout history, people all over have used ginger 277 00:17:32,840 --> 00:17:36,439 Speaker 1: for all sorts of medicinal purposes, and teas and suits 278 00:17:36,440 --> 00:17:39,680 Speaker 1: for cold and bronchitis, for digestive ailments, and of course 279 00:17:40,400 --> 00:17:46,000 Speaker 1: as an afro dsac yep yep our old plow. Plenty 280 00:17:46,040 --> 00:17:48,280 Speaker 1: of the elder wrote about it um. For a lot 281 00:17:48,320 --> 00:17:52,280 Speaker 1: of cultures, ginger was predominantly medicinal as opposed to culinary 282 00:17:52,760 --> 00:17:56,040 Speaker 1: for a decent amount of time. Ginger appears prominently in 283 00:17:56,080 --> 00:18:01,000 Speaker 1: traditional medicine and China and Iran, among other places. Confucius 284 00:18:01,000 --> 00:18:04,520 Speaker 1: wrote about ginger in his five BC writings Analects, and 285 00:18:04,560 --> 00:18:08,879 Speaker 1: which he claimed to have ginger with every meal. Okay, yeah. 286 00:18:10,200 --> 00:18:12,600 Speaker 1: It was also mentioned in the Holy Koran as one 287 00:18:12,640 --> 00:18:15,679 Speaker 1: of the holy fruits awaiting the worthy in heaven quote 288 00:18:15,720 --> 00:18:17,879 Speaker 1: and they will be given to drink there of a 289 00:18:17,920 --> 00:18:22,800 Speaker 1: cup mixed with ginger um. And it was pretty price 290 00:18:22,840 --> 00:18:25,520 Speaker 1: for a long time because of this. In Europe during 291 00:18:25,520 --> 00:18:29,080 Speaker 1: the fourteen centuries, a pound of ginger costs the same 292 00:18:29,119 --> 00:18:31,760 Speaker 1: as a sheep, which I was like, well, how much 293 00:18:31,800 --> 00:18:33,760 Speaker 1: did a sheep cost? Because I was assuming it was 294 00:18:33,800 --> 00:18:36,320 Speaker 1: a good amount, but I don't know for sure. And yes, 295 00:18:36,400 --> 00:18:40,639 Speaker 1: that's that's pretty decent. And by this time it was 296 00:18:40,680 --> 00:18:43,679 Speaker 1: prized not just from medicine. Medieval Europe started importing preserved 297 00:18:43,760 --> 00:18:49,280 Speaker 1: ginger for suites. Particularly, merchant ships might have tross for 298 00:18:49,400 --> 00:18:52,399 Speaker 1: growing ginger on board their ships to aid in the 299 00:18:52,440 --> 00:18:56,720 Speaker 1: digestion of the passengers and to prevent scurvy. Um and 300 00:18:57,600 --> 00:19:02,080 Speaker 1: undreds is when the English word ginger developed side note 301 00:19:02,119 --> 00:19:06,200 Speaker 1: here um. The word gingerly um as in to treat 302 00:19:06,280 --> 00:19:11,840 Speaker 1: delicately or carefully um, seems to have developed independently around 303 00:19:11,920 --> 00:19:14,840 Speaker 1: the fifteen hundreds, perhaps from the same Latin root that 304 00:19:14,840 --> 00:19:18,160 Speaker 1: gave us the word gentle. Huh, So do you come 305 00:19:18,160 --> 00:19:21,520 Speaker 1: from ginger? It came from because I was thinking that 306 00:19:21,600 --> 00:19:26,320 Speaker 1: side of the opposite of gingers, yea burnie, Yeah, because 307 00:19:26,320 --> 00:19:30,600 Speaker 1: gingers is punchy, yeah, and gingerly is like not that 308 00:19:32,080 --> 00:19:36,800 Speaker 1: exactly all right. The Spanish brought ginger with them to 309 00:19:36,880 --> 00:19:39,720 Speaker 1: Central America and the Caribbean and the fifteen hundreds, and 310 00:19:39,760 --> 00:19:42,320 Speaker 1: the Portuguese brought it with them to West Africa around 311 00:19:42,359 --> 00:19:46,560 Speaker 1: the same time. Jamaican ginger harvested by enslaved Africans was 312 00:19:46,640 --> 00:19:49,359 Speaker 1: highly prized for its flavor, and after England to control 313 00:19:49,400 --> 00:19:53,560 Speaker 1: of Jamaica and five over two million pounds of this 314 00:19:53,720 --> 00:19:58,480 Speaker 1: ginger from Jamaica was exported to Europe a year. Some 315 00:19:58,560 --> 00:20:01,720 Speaker 1: of the first records of ginger beer in England started 316 00:20:01,720 --> 00:20:04,399 Speaker 1: popping up in the middle of the seventeen hundreds. UM 317 00:20:04,440 --> 00:20:07,840 Speaker 1: pretty much just fermented sugar water and ginger. The ginger 318 00:20:07,920 --> 00:20:11,080 Speaker 1: highball cocktail is first recorded around this time. ISH a 319 00:20:11,119 --> 00:20:15,000 Speaker 1: little bit later but close um future episodes though, because 320 00:20:15,359 --> 00:20:22,399 Speaker 1: that would have yes, but a little bit more. Of course, 321 00:20:22,440 --> 00:20:25,480 Speaker 1: colonists arriving in North America brought ginger and ginger beer 322 00:20:25,600 --> 00:20:29,439 Speaker 1: with them, where are made a popular beverage. England shipped 323 00:20:29,440 --> 00:20:31,680 Speaker 1: a bunch of ginger beer to America from the seventeen 324 00:20:31,760 --> 00:20:36,159 Speaker 1: nineties to the nineteenth century, and um during the early 325 00:20:36,280 --> 00:20:39,840 Speaker 1: Temperance movement. A little bit later, around the eighteen twenties, 326 00:20:39,960 --> 00:20:43,040 Speaker 1: UM we see the term ginger ale pop up to 327 00:20:43,040 --> 00:20:47,119 Speaker 1: to distinguish the soft drink from the fermented ginger beer. 328 00:20:47,920 --> 00:20:52,720 Speaker 1: Rights and after prohibition, ginger beer was surpassed by ginger 329 00:20:52,760 --> 00:20:57,280 Speaker 1: ale in terms of popularity m hmm. In eighteen o seven, 330 00:20:57,320 --> 00:21:01,760 Speaker 1: English botanist William Roscoe gave ginger the scientific name gingerburg 331 00:21:01,800 --> 00:21:06,960 Speaker 1: official now UM. The term ginger for hair color started 332 00:21:07,000 --> 00:21:11,399 Speaker 1: appearing in the like eighteen fifties through the eighteen eighties. 333 00:21:11,440 --> 00:21:15,080 Speaker 1: I think it was just the color at first in 334 00:21:15,119 --> 00:21:18,199 Speaker 1: the earlier eighteen hundreds, and then it was applied to 335 00:21:18,200 --> 00:21:21,680 Speaker 1: the hair color, and then you got the noun like, oh, 336 00:21:21,760 --> 00:21:25,720 Speaker 1: he's a ginger, She's a ginger um towards the latter 337 00:21:25,880 --> 00:21:30,119 Speaker 1: end of the century. Mm hmm. Ginger also popped up 338 00:21:30,119 --> 00:21:32,520 Speaker 1: as a girl's name UM in the United States in 339 00:21:32,520 --> 00:21:36,440 Speaker 1: the nineteen tens, and hit peak popularity in nineteen one, 340 00:21:36,720 --> 00:21:40,720 Speaker 1: when it was the one seventh most popular baby name, 341 00:21:40,960 --> 00:21:44,159 Speaker 1: which means that it was given to about uh one thousand, 342 00:21:44,240 --> 00:21:48,680 Speaker 1: six hundred and seventy babies that year. It is currently 343 00:21:48,960 --> 00:21:53,000 Speaker 1: only the two thousand, eight hundred and twenty eight most 344 00:21:53,000 --> 00:21:55,240 Speaker 1: popular baby name, which is to say, not very popular. 345 00:21:56,560 --> 00:22:00,800 Speaker 1: Do you think we're people more going after their hair 346 00:22:00,840 --> 00:22:04,680 Speaker 1: color when naming their children that the the spice are 347 00:22:04,840 --> 00:22:09,119 Speaker 1: you know? Neither? I'm not sure. I'm really not sure. UM. 348 00:22:09,280 --> 00:22:14,280 Speaker 1: In highly anecdotal reading about this, UM, I saw a 349 00:22:14,320 --> 00:22:19,320 Speaker 1: lot of ladies named Ginger chiming in and saying their 350 00:22:19,359 --> 00:22:23,880 Speaker 1: parents had been thinking about naming them Virginia, for which 351 00:22:23,960 --> 00:22:29,760 Speaker 1: Ginny or Ginger is often a nickname. UM, but but 352 00:22:29,880 --> 00:22:31,879 Speaker 1: that for whatever reason, their parents didn't want to go 353 00:22:31,920 --> 00:22:36,600 Speaker 1: with Virginia. Um, so they just went straight with Ginger. Okay, 354 00:22:37,160 --> 00:22:40,000 Speaker 1: I don't. I'm like, when did Gilligan's Island come out? Like? Is? Like? 355 00:22:40,040 --> 00:22:43,480 Speaker 1: How how much are like or like Ginger Rogers? Like 356 00:22:43,480 --> 00:22:47,200 Speaker 1: like I assume a lot of it as Ginger Rogers fault, 357 00:22:47,960 --> 00:22:52,800 Speaker 1: blame Ginger Rogers. Well, why this is another hair concern 358 00:22:52,840 --> 00:22:55,320 Speaker 1: that I had when we When I first started searching, 359 00:22:55,320 --> 00:22:57,080 Speaker 1: I was like, what if I type in ginger and 360 00:22:57,119 --> 00:22:59,480 Speaker 1: all I get is like Ginger from Gilligan's Island for 361 00:22:59,520 --> 00:23:02,920 Speaker 1: eight page? But maybe Google knows me and it knows 362 00:23:03,000 --> 00:23:04,960 Speaker 1: that of course I'm talking about the food. I did 363 00:23:04,960 --> 00:23:09,600 Speaker 1: not have that problem, but I was ready. I was 364 00:23:09,640 --> 00:23:14,520 Speaker 1: gonna have to specify like gerd. Yeah, you know it 365 00:23:14,600 --> 00:23:20,960 Speaker 1: happens sometimes, it definitely does. Google specificity is an entire thing. Yes, 366 00:23:21,200 --> 00:23:24,240 Speaker 1: we've talked about before about sometimes you don't do the 367 00:23:24,320 --> 00:23:31,000 Speaker 1: right Google search and that's it. Yeah, disaster, Google disaster. 368 00:23:32,160 --> 00:23:34,719 Speaker 1: No one wants that. However, you know what I did 369 00:23:34,840 --> 00:23:37,360 Speaker 1: encounter that I wasn't expecting because I've never heard of this, 370 00:23:38,119 --> 00:23:43,960 Speaker 1: um something called ginger beef, which is a very popular 371 00:23:44,040 --> 00:23:48,560 Speaker 1: Canadian dish. Uh and it's that that combo of ginger 372 00:23:48,560 --> 00:23:50,639 Speaker 1: and beef is not new by any means, but this 373 00:23:50,720 --> 00:23:54,040 Speaker 1: particular Canadian take on it goes back to the nineties 374 00:23:54,160 --> 00:23:57,280 Speaker 1: seventies and one George Wong, chef at the Silver Inn 375 00:23:57,640 --> 00:24:02,120 Speaker 1: in Calgary, Oh He was looking for ways to attract 376 00:24:02,160 --> 00:24:06,919 Speaker 1: more folks with westernized takes on Chinese dishes. Inspired by 377 00:24:06,960 --> 00:24:10,200 Speaker 1: a recipe of North China and British pub food at large, 378 00:24:10,200 --> 00:24:14,080 Speaker 1: he created ginger Beef, which he described as quote deep 379 00:24:14,320 --> 00:24:20,879 Speaker 1: fried shredded beef in chili sauce. Oh yeah, okay. People 380 00:24:20,960 --> 00:24:23,560 Speaker 1: loved it. In the next few decades, it made its 381 00:24:23,560 --> 00:24:28,199 Speaker 1: way onto menus across Canada. However, the name is a 382 00:24:28,200 --> 00:24:31,080 Speaker 1: bit misleading. People started calling it ginger beef because they 383 00:24:31,119 --> 00:24:34,000 Speaker 1: thought ginger was in the sauce, but there actually wasn't, 384 00:24:34,400 --> 00:24:38,679 Speaker 1: which is hilarious to me. I'm sure some versions of 385 00:24:38,720 --> 00:24:42,159 Speaker 1: it have ginger in there like that. That made me. 386 00:24:42,240 --> 00:24:44,800 Speaker 1: That gave me a good chuckle because I was like, 387 00:24:45,080 --> 00:24:47,440 Speaker 1: ginger beef another avenue to go, and it was like, well, 388 00:24:47,440 --> 00:24:51,240 Speaker 1: there's not actually ginger and it was like, oh, okay, 389 00:24:54,760 --> 00:24:57,440 Speaker 1: I wonder, I wonder if he called it that because 390 00:24:57,560 --> 00:25:00,000 Speaker 1: of like maybe like some kind of like like redness 391 00:25:00,080 --> 00:25:03,480 Speaker 1: from the from the chili peppers um and so he 392 00:25:03,560 --> 00:25:07,080 Speaker 1: was talking about ginger the color. Oh, I'm pretty sure 393 00:25:07,119 --> 00:25:09,640 Speaker 1: he didn't call that. People called it just people called 394 00:25:09,680 --> 00:25:12,720 Speaker 1: it that. But maybe for those reasons, that just cracked 395 00:25:12,760 --> 00:25:14,280 Speaker 1: me up because I don't think it said that until 396 00:25:14,280 --> 00:25:15,760 Speaker 1: the end of the first article. I was reading, like 397 00:25:15,760 --> 00:25:19,080 Speaker 1: I read this multi page article and I was taking 398 00:25:19,080 --> 00:25:21,159 Speaker 1: all these notes and minute end, it's like, the funny 399 00:25:21,200 --> 00:25:23,240 Speaker 1: part is there's no ginger and ginger beef and I 400 00:25:23,280 --> 00:25:27,600 Speaker 1: was like, what wait all the way to end for 401 00:25:27,640 --> 00:25:31,439 Speaker 1: the punchline, I guess that makes sense. I did the 402 00:25:31,480 --> 00:25:37,480 Speaker 1: same thing. Also, I just want to throw in here, 403 00:25:37,480 --> 00:25:40,640 Speaker 1: I've really fond spot my heart for Calgary because when 404 00:25:40,680 --> 00:25:43,960 Speaker 1: I flew to Tokyo, I had two layovers, like in 405 00:25:44,119 --> 00:25:48,560 Speaker 1: separate parts of Calgary, and the people is very kind. 406 00:25:48,720 --> 00:25:52,120 Speaker 1: People at border control, they're both laughed in my face 407 00:25:52,119 --> 00:25:53,280 Speaker 1: and they're like, where are you going. I was like, 408 00:25:53,280 --> 00:25:57,800 Speaker 1: Tokyo and they're like, why are you here? Why in 409 00:25:57,920 --> 00:26:01,040 Speaker 1: the world are you over in Colgreen And I was like, 410 00:26:02,000 --> 00:26:08,480 Speaker 1: must have been cheap. I don't know, huh, yeah, I 411 00:26:08,520 --> 00:26:11,640 Speaker 1: guess it is kind of out of the way from Atlanta. 412 00:26:13,960 --> 00:26:17,240 Speaker 1: But it must have been cheap. It must have been. 413 00:26:17,280 --> 00:26:18,960 Speaker 1: I think I had to go up to like, I 414 00:26:19,000 --> 00:26:22,440 Speaker 1: had three stops in Canada. Somehow it was wild. Um, 415 00:26:22,520 --> 00:26:26,040 Speaker 1: but I got a lot of Tim Hortons to be 416 00:26:26,119 --> 00:26:32,280 Speaker 1: host as they say, Oh yeah, gosh, Canada is so 417 00:26:32,359 --> 00:26:35,120 Speaker 1: high up on our list of places to visit whenever 418 00:26:35,680 --> 00:26:42,320 Speaker 1: Americans finally get to travel again safely. Um. We have 419 00:26:42,400 --> 00:26:46,520 Speaker 1: just read and heard and been informed of so many 420 00:26:46,560 --> 00:26:50,960 Speaker 1: amazing sounding dishes that I need to put in my face. 421 00:26:51,240 --> 00:26:56,400 Speaker 1: So yes, yes, oh my gosh. And speaking of like 422 00:26:57,160 --> 00:27:00,840 Speaker 1: send like, as we said, anything with Jenner that's popular 423 00:27:00,880 --> 00:27:03,120 Speaker 1: where you are that you like to make, we would 424 00:27:03,200 --> 00:27:06,800 Speaker 1: love to hear from you. Any recipes are these regional 425 00:27:06,880 --> 00:27:12,440 Speaker 1: things that we personally love discovering, Send those are way 426 00:27:12,760 --> 00:27:16,199 Speaker 1: please please please always always always yeah yes um. And 427 00:27:16,240 --> 00:27:18,680 Speaker 1: speaking of we do have some listener mail for you, 428 00:27:18,720 --> 00:27:21,160 Speaker 1: Oh we do. But first we've got one more quick 429 00:27:21,200 --> 00:27:32,400 Speaker 1: break for a word for our sponsor. And we're back, 430 00:27:32,400 --> 00:27:39,280 Speaker 1: Thank you sponsor, Yes, thank you, And we're back with zing. 431 00:27:41,800 --> 00:27:43,600 Speaker 1: I think of a ginger, see I was going to do. 432 00:27:43,760 --> 00:27:45,560 Speaker 1: I was like, should I do like a zing like 433 00:27:45,560 --> 00:27:47,920 Speaker 1: a burn, or should I do like gingerly, but then 434 00:27:48,000 --> 00:27:52,960 Speaker 1: you told me gingerly is not helped make my decision. 435 00:27:53,119 --> 00:27:58,720 Speaker 1: I learned today. I like to think we both did. 436 00:27:59,200 --> 00:28:01,680 Speaker 1: I think so. I think so. We hope you listeners 437 00:28:01,720 --> 00:28:07,000 Speaker 1: did too. City wrote, after listening to Savor for some 438 00:28:07,080 --> 00:28:09,280 Speaker 1: time and enjoying your episode on Butter a second time through, 439 00:28:09,280 --> 00:28:11,320 Speaker 1: I've finally decided to write in because I have some 440 00:28:11,400 --> 00:28:14,280 Speaker 1: thoughts on this stuff. I know you said that making 441 00:28:14,280 --> 00:28:16,240 Speaker 1: your own butter at home seems like too much work, 442 00:28:16,280 --> 00:28:18,639 Speaker 1: but it really isn't as difficult as you might think, 443 00:28:18,880 --> 00:28:21,720 Speaker 1: and I think it is truly worth the effort. The 444 00:28:21,760 --> 00:28:24,040 Speaker 1: shaking jar technique is one way, but the best is 445 00:28:24,080 --> 00:28:26,520 Speaker 1: to use a stand fixer, not as much of an 446 00:28:26,560 --> 00:28:29,280 Speaker 1: exercise for your arms, and you can do large quantities 447 00:28:29,520 --> 00:28:31,280 Speaker 1: throwing the cream and let it whipp through the whipped 448 00:28:31,280 --> 00:28:33,919 Speaker 1: cream stage until the fat clumbs up and slashes around 449 00:28:33,920 --> 00:28:35,960 Speaker 1: in the butter milk. Be sure to drape a kitchen 450 00:28:35,960 --> 00:28:38,960 Speaker 1: towel over the mixer, remove the butter from the butter milk, 451 00:28:39,000 --> 00:28:41,440 Speaker 1: and toss into a bowl of cold water in which 452 00:28:41,440 --> 00:28:43,480 Speaker 1: you can need it and remove all of the buttermilk. 453 00:28:43,840 --> 00:28:46,520 Speaker 1: Keep changing out the water until it's pretty clear and 454 00:28:46,560 --> 00:28:48,800 Speaker 1: there you have it. Be sure to save the buttermilk 455 00:28:48,960 --> 00:28:51,720 Speaker 1: for more deliciousness. And it's real, true buttermilk, which is 456 00:28:51,760 --> 00:28:56,000 Speaker 1: hard to find. I've also made cultured butter by letting 457 00:28:56,000 --> 00:28:57,760 Speaker 1: the cream sit out on the counter for about a 458 00:28:57,840 --> 00:29:00,480 Speaker 1: day and chilling it a bit before whipping. I think 459 00:29:00,480 --> 00:29:02,680 Speaker 1: it's worth doing a large batch every once in a 460 00:29:02,680 --> 00:29:06,080 Speaker 1: while and freezing separate portions of it. It will last forever. 461 00:29:06,600 --> 00:29:09,360 Speaker 1: Maybe not worth using homemade butter for your baking needs, 462 00:29:09,360 --> 00:29:13,240 Speaker 1: but putting it on your toast, Oh yeah. Or it 463 00:29:13,360 --> 00:29:16,000 Speaker 1: makes some confound butter with a little dijon, mustard, lemon 464 00:29:16,080 --> 00:29:18,720 Speaker 1: zest and juice, chives and salts. Freeze it in little 465 00:29:18,720 --> 00:29:21,479 Speaker 1: pads or an ice cube trays and throw that sucker 466 00:29:21,560 --> 00:29:24,080 Speaker 1: on your steak. Feel like a Francy chef and have 467 00:29:24,240 --> 00:29:32,000 Speaker 1: your mind blown already. Right, that sounds so delightful, sounds amazing. 468 00:29:33,640 --> 00:29:36,840 Speaker 1: I love, like, why aren't I doing? I know? I 469 00:29:36,880 --> 00:29:38,560 Speaker 1: love how many of your listeners have written in and 470 00:29:38,600 --> 00:29:41,520 Speaker 1: been like, no, you can make your own butter your soal, 471 00:29:42,720 --> 00:29:46,280 Speaker 1: I see I I never, for some reason, after all 472 00:29:46,360 --> 00:29:50,600 Speaker 1: of my bouts of marshmallow making in my stand mixer, 473 00:29:50,640 --> 00:29:53,200 Speaker 1: I never thought to do the same thing with butter 474 00:29:53,520 --> 00:29:58,840 Speaker 1: instead of you know, gelatin and sugar. Yeah and tell me, 475 00:29:59,160 --> 00:30:03,240 Speaker 1: let me tell you that almost of buttermilk, because oh yeah, 476 00:30:03,560 --> 00:30:11,000 Speaker 1: so good. Okay, Well, Jolene wrote a few years ago, 477 00:30:11,040 --> 00:30:13,160 Speaker 1: I spent a year in Albania and more often than 478 00:30:13,200 --> 00:30:15,840 Speaker 1: not picked up my dinner from the local creepery or 479 00:30:15,880 --> 00:30:18,600 Speaker 1: pizza place. UM. I spent some time working my way 480 00:30:18,600 --> 00:30:21,080 Speaker 1: through the crepe menu, figuring this would be a great 481 00:30:21,080 --> 00:30:24,400 Speaker 1: way to learn the words for the ingredients. Definitely the 482 00:30:24,440 --> 00:30:28,160 Speaker 1: only reason some of these were obvious. The matte is tomato, 483 00:30:28,520 --> 00:30:31,760 Speaker 1: pro schute is prosciuto, or rather a generic term for 484 00:30:31,840 --> 00:30:35,320 Speaker 1: cold cut um. But one ingredient intrigued me because I 485 00:30:35,320 --> 00:30:40,840 Speaker 1: couldn't immediately figure it out. Philadelphia. I finally ordered a 486 00:30:40,840 --> 00:30:43,479 Speaker 1: crepe with Philadelphia and realized that it should have been 487 00:30:43,520 --> 00:30:48,680 Speaker 1: completely obvious. Philadelphia is, of course cream cheese. You should 488 00:30:48,760 --> 00:30:52,560 Speaker 1: consider adding Albania to your list of foodie field trips. 489 00:30:52,800 --> 00:30:55,840 Speaker 1: The food varies a lot regionally despite Albania's small size, 490 00:30:55,920 --> 00:30:58,800 Speaker 1: and the food is influenced by its Mediterranean neighbors, It's 491 00:30:58,840 --> 00:31:02,440 Speaker 1: Ottoman history, and a tiny smattering of Slavic fair It 492 00:31:02,480 --> 00:31:05,480 Speaker 1: makes for a unique dining experience, and it's definitely worth 493 00:31:05,640 --> 00:31:08,960 Speaker 1: giving a try. UM. And I should point out here 494 00:31:09,160 --> 00:31:13,120 Speaker 1: that that that Philadelphia UM is spelled f I l 495 00:31:13,200 --> 00:31:16,320 Speaker 1: A d E L f I A, so it's a 496 00:31:16,360 --> 00:31:22,040 Speaker 1: lot easier in text to be confused. I think that. Yeah, 497 00:31:22,080 --> 00:31:24,640 Speaker 1: my brain just went like, oh, sure, that's probably how 498 00:31:24,680 --> 00:31:28,000 Speaker 1: you pronounced that. UM. I didn't look these words up. 499 00:31:28,040 --> 00:31:31,080 Speaker 1: By the way, if I've just really really butchered them, 500 00:31:31,120 --> 00:31:37,360 Speaker 1: I apologize. Yeah. I do love that Philadelphia has become 501 00:31:37,440 --> 00:31:46,640 Speaker 1: so internationally right, gosh, that's amazing and absolutely and tripped 502 00:31:46,640 --> 00:31:51,200 Speaker 1: Albania our list grooves, Girls and Grooves. But you know 503 00:31:51,960 --> 00:31:54,280 Speaker 1: that's not a bad problem to have. No, that's a 504 00:31:54,320 --> 00:31:58,880 Speaker 1: great problem. Yes, yes, and keep those suggestions coming up. 505 00:31:59,560 --> 00:32:01,920 Speaker 1: You can always email us, thanks to those two listeners 506 00:32:01,920 --> 00:32:04,760 Speaker 1: who already did. Our email is hello at savor pod 507 00:32:04,840 --> 00:32:07,720 Speaker 1: dot com. We're also on social media. You can find 508 00:32:07,800 --> 00:32:11,280 Speaker 1: us on Twitter, Facebook, and Instagram, where our handle is 509 00:32:11,360 --> 00:32:13,760 Speaker 1: at savor pod and we do hope to hear from you. 510 00:32:14,240 --> 00:32:16,880 Speaker 1: Savor is production of I Heart Radio. For more podcasts 511 00:32:16,880 --> 00:32:18,600 Speaker 1: to my heart Radio, you can visit the I Heart 512 00:32:18,680 --> 00:32:21,479 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 513 00:32:21,520 --> 00:32:25,120 Speaker 1: favorite shows. Thanks as always to our super producers Dylan 514 00:32:25,160 --> 00:32:27,760 Speaker 1: Fagan and Andrew Howard. Thanks to you for listening, and 515 00:32:27,800 --> 00:32:37,120 Speaker 1: we hope that lots more good things are coming your way.