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Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annie Reese.

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Speaker 2: And I'm Lauren vogel Baum, and today we have an

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Speaker 2: episode for you about Peery Pierri sauce.

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Speaker 3: Yes, any reason this was on your mind?

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Speaker 1: Lauren?

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Speaker 2: Oh heck was there? I maybe someone wrote in about

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Speaker 2: it or I was looking for types of hot sauce

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Speaker 2: because I just do that sometimes.

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Speaker 3: M hmm too.

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Speaker 2: Yeah, that one's lost of times.

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Speaker 1: So here we are, okay, okay, I remember very clearly

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Speaker 1: the first time I had Peery Pieri that I know of,

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Speaker 1: and it was it was at Nando's, Okay, be talking

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Speaker 1: about it was popular office. I heard about Nando's in

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Speaker 1: her office and I had never been there. When I

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Speaker 1: was in South Africa.

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Speaker 2: Oh right, right, for a work trip.

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Speaker 3: Yeah, for a work trip.

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Speaker 1: We were going somewhere that was really like a road

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Speaker 1: trip of where there was just like long stretches of nothing,

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Speaker 1: and we stopped at what to me looked like the

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Speaker 1: most random, huge building in the middle of nowhere. It's

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Speaker 1: like a very fancy truck stop, okay, but it had

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Speaker 1: a Nando's in it, and it was situated so that

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Speaker 1: you could look out and there were just all kinds

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Speaker 1: of wild animals that I'd never seen.

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Speaker 3: Oh wow, I'm milling about, uh huh, But yeah, I had.

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Speaker 1: I had it, and I really really enjoyed it. But

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Speaker 1: that was the one and only time I've had it,

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Speaker 1: And I recently was in d C Washington, d C,

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Speaker 1: where it has a strong presence. It's a lot of Nando's,

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Speaker 1: and we kept trying to go and we kept getting

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Speaker 1: waylaid and I never got to go. So that's the

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Speaker 1: only time that I know of that I've had Pieri peery.

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Speaker 2: I've definitely had a Pieri Piri style dish before, but

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Speaker 2: but I think I'm not sure that it was with

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Speaker 2: the traditional peppers. It was probably with like a have

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Speaker 2: an arrow kind of situation. So now I'm going like, yeah,

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Speaker 2: I need to explore more. There is Ornando's in the

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Speaker 2: greater Atlanta area now, so.

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Speaker 3: There is, and I think there's some more opening soon.

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Speaker 2: Not that they are the be all end all of

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Speaker 2: no sauce or dish at all.

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Speaker 1: I was about to say, before you angrily write in,

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Speaker 1: I did read several articles right at the end. It

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Speaker 1: was like, this is your entry level, don't go from there.

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Speaker 1: So much more out there than this, and some people

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Speaker 1: were like, this is not even what I would call

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Speaker 1: pieri piery, which happens all the time in these episodes.

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Speaker 3: So oh yeah, So just to acknowledge that.

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Speaker 1: Before I signed your email, You're welcome to send it anyway.

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Speaker 2: But oh yeah, yeah, yeah no, I mean what I

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Speaker 2: really want to do is like go to Mozambique or

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Speaker 2: Portugal and go to a grill house and get some

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Speaker 2: delicious food from there.

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Speaker 3: Me too. Well, we'll see, we'll try see what we

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Speaker 3: can do. Yeah, yeah, yeah.

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Speaker 1: Before we get into this, you can see our past

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Speaker 1: sauce episodes, perhaps especially our one on Louisiana Hot sauces

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Speaker 1: and our Siracha update, plus episodes.

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Speaker 2: On like the jalapeno pepper and habanero peppers.

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Speaker 3: Yes, but I guess that brings us to our question. Sure,

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Speaker 3: peeriy pierri sauce y.

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Speaker 1: What is it?

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Speaker 2: Well, peri piery sauce is a type of condiment and

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Speaker 2: or marinade, with its main ingredient being chili peppers, alongside

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Speaker 2: things like lemon juice and peel, red wine, vinegar, oil, garlic,

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Speaker 2: bay leaves, salt, and maybe other herbs and spices. The

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Speaker 2: types of chilies used can vary and can be anywhere

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Speaker 2: from more mild to very hot, but the prototypical ones

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Speaker 2: are perry pery peppers, which are these small, pointy, hot

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Speaker 2: and fruity peppers that grow pointing upwards and are bright

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Speaker 2: red when they're ripe. The resulting sauce is bright and

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Speaker 2: can be quite hot, with complex like fruity and earthy

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Speaker 2: flavors in there too. It's often used on sort of

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Speaker 2: mild flavored proteins like chicken, shrimp, or fish, which are

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Speaker 2: usually charcoal grilled, and the sauce can be employed as

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Speaker 2: a marinade, a cooking or basting sauce, or a table

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Speaker 2: condiment or all three. It's a hot and tangy sauce

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Speaker 2: that will bring a lot of flavor to whatever you're

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Speaker 2: working with. It's like it's like when you've been inside

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Speaker 2: for at least a few hours and you step out

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Speaker 2: and you've like forgotten how bright and warm the sun is,

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Speaker 2: and it almost overwhelms you with just how like.

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Speaker 3: Good it is.

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Speaker 2: You know, mm hmm, so good, all right. Pierri Pierri

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Speaker 2: peppers are a variety in the species Capsicum fruituscans sure

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Speaker 2: alongside other peppers like the tabasco and the Indonesian peppers

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Speaker 2: that are often used to make some ball I feel

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Speaker 2: like a lot of capsicum anim peppers, including like most

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Speaker 2: of the chili's that we eat, like a cayenne and

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Speaker 2: paprika and jalapano, taste more vegetable and bitter, whereas capscum,

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Speaker 2: fruituscans and Capsicum chinense sure like habanarosa, more fruity and bright.

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Speaker 2: Though maybe that's just me and my pepper sensitivity.

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Speaker 3: I don't know.

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Speaker 2: Uh yeah, but so okay. Pieri peeri peppers grow on

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Speaker 2: these short, bushy plants that bloom with small white flowers, which,

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Speaker 2: if pollinated, will develop into a skinny pointed fruit that

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Speaker 2: measures like an inch or two maybe up to five centimeters.

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Speaker 2: When they're mature, they look like elongated Christmas lights. And yeah,

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Speaker 2: they point upwards towards the sky as they grow instead

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Speaker 2: of drooping down. Once harvested, they can be used fresh

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Speaker 2: or frozen, or processed by drying or fermenting. They grow

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Speaker 2: throughout sub Saharan Africa and are sometimes called African red

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Speaker 2: devil peppers or African bird s eye chilies, though bird's

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Speaker 2: eye is a common term applied to a capsicum anim pepper,

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Speaker 2: also known as the thaie chili, So that's fun and confusing.

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Speaker 2: They're about the same size and shape. To be fair,

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Speaker 2: Peri pierries can be up to about twice as spicy

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Speaker 2: as Thai chili's, though that's up to around one hundred

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Speaker 2: and seventy five thousand on the Scoville scale. They're like

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Speaker 2: hotter than cayenne, a little less hot on average than habanaros.

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Speaker 2: I haven't had them by themselves, but I understand that

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Speaker 2: they have a sort of earthy, sweet peachy flavor underneath

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Speaker 2: all the heat spiciness. One oh one. So the spicy

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Speaker 2: heat or pungency of chili peppers is due to a

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Speaker 2: molecule called capsaisin, which is a chemical defense mechanism that

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Speaker 2: some plants have evolved to make the nervous system of

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Speaker 2: some animals like humans, think that we are actually on fire,

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Speaker 2: unfortunately for them, like jokes on the plant. That's an

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Speaker 2: effect that some humans have decided that we really enjoy,

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Speaker 2: so yep, kind of failing love it at defense. And

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Speaker 2: what's going on here is that in our permeable mucous membranes,

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Speaker 2: like in our mouth, capsa is activates the same nerve

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Speaker 2: pathways that tell us when something is physically warm at

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Speaker 2: a potentially hazardous level. It's not actually physically dangerous though,

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Speaker 2: and will not hurt your skin, though it can make

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Speaker 2: you feel real uncomfortable, sure can.

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Speaker 3: Sure.

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Speaker 2: The Scoville scale, by the way, refers to this totally

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Speaker 2: subjective test of the hot and spiciness of chili's that

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Speaker 2: was developed by one Wilburscoville in nineteen twelve, though it's

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Speaker 2: now largely carried out by like more precise identification of

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Speaker 2: capsaicin levels and chilies via various kinds of chromatography. So so, anyway,

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Speaker 2: these peppers are used to make sauces. The style of

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Speaker 2: the sauce can vary, and from what I understand, in

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Speaker 2: Portugal you often find chili infused oils served tableside, whereas

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Speaker 2: as a condiment, whereas in most other places with peery

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Speaker 2: peery sauce culture you're gonna find blended chili sauces that

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Speaker 2: are used throughout the cooking process and or as a

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Speaker 2: condiment table side. Recipes for these styles can also vary.

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Speaker 2: For the blended sauce, I've seen oliver, vegetable oil, whatever

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Speaker 2: type of vinegar lemon juice and or water as the

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Speaker 2: liquid base. Then often alions like garlic or shallots or onions,

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Speaker 2: vegetables like carrots, tomatoes or bell peppers, maybe some fresh ginger,

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Speaker 2: some lemon peel, paprika, salt and black pepper, and herbs

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Speaker 2: like bay leaf, basil, oregano, or tarragon. The sauce can

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Speaker 2: be blended smooth and then used either raw or cooked.

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Speaker 2: Other types of chilies are used to to tweak the

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Speaker 2: flavor hotter, more mild, sweeter, smokier, etc. And I've seen

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Speaker 2: a lot of recipes for peery peery grilled dishes that

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Speaker 2: call for a different marinade with like similar ingredients but

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Speaker 2: no chili's in there, and maybe some beer or white

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Speaker 2: wine instead of vinegar, and then they call for the

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Speaker 2: chili sauce to be based on at the end of

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Speaker 2: the grilling process. But yeah, you can make these sauces

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Speaker 2: at home or buy them prepared, and yeah, applying these

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Speaker 2: sauces to grilled chicken or seafood is super popular. Chicken

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Speaker 2: prepared this way is often spatchcocked, that is, butchered so

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Speaker 2: that it can be flattened out by removing the backbone

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Speaker 2: and then either splitting or removing the breastbone, and then

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Speaker 2: they're roasted whole. It's a great way to even out

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Speaker 2: the thickness of different parts of the chicken so that

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Speaker 2: it all cooks more evenly and with less time. Restaurants

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Speaker 2: that specialize in Pieri Perry dishes usually have like different

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Speaker 2: sauce blends with varying heat levels and that you ordered

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Speaker 2: according to your preference. There side dishes from salads to

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Speaker 2: cooked vegs, to rice paluff to French fries or fried

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Speaker 2: plantains help balance the heat. Though the sauce or the

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Speaker 2: peppers can also go into other dishes, of course, either

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Speaker 2: during cooking or as like a seasoning sprinkle on top

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Speaker 2: or made into some kind of dip.

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Speaker 1: Yeah yeah, okay, Well, well what about the nutrition.

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Speaker 2: I in like, I think I say this in most

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Speaker 2: episodes about hot sauces, but unless you're anti Reese, I'm

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Speaker 2: not sure how many people out there are consuming enough

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Speaker 2: hot sauce for it to make a nutritive difference.

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Speaker 3: In their life. Rights. We've got some hot sauce feeds

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Speaker 3: in our life.

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Speaker 2: Oh absolutely, Oh absolutely, I do love a hot sauce,

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Speaker 2: It's true. Yeah, I don't know. There's some there's some

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Speaker 2: vitamins and minerals in there or something. It is a

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Speaker 2: type of food product that has a lot of flavor

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Speaker 2: bang for its caloric buck eat a vegetable that isn't

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Speaker 2: hot sauce is my main eye.

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Speaker 3: The hots alls all on the vegetable.

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Speaker 2: Though, sure, sure got it. Here you go.

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Speaker 3: Well, we do have some numbers for you a couple.

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Speaker 2: Yeah, all right. There's a Piri Piri Chicken Festival every

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Speaker 2: August in Gia, Portugal. Twenty twenty four was it's thirty

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Speaker 2: third year running. They have a music and an art market,

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Speaker 2: food and drink. The local football club or soccer club

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Speaker 2: is really deeply involved. If you've ever been, let us know. Yes,

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Speaker 2: the popular aforementioned fast food Pii piiri chain Nando's has

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Speaker 2: over one thousand restaurants in over twenty countries around the world.

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Speaker 2: And this last one isn't a number, but I was

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Speaker 2: really charmed by it. Apparently, there is a saying in

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Speaker 2: Swahili that figuratively means like how about you mind your

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Speaker 2: own business, but literally goes what does a hot pepper

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Speaker 2: do if you don't eat it?

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Speaker 3: Ooh, I like that. I like that a lot.

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Speaker 1: I can see how that bring you up short like,

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Speaker 1: oh wow, I don't know, I don't know. I should

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Speaker 1: ponder that and my own life and choices. Yeah, yeah,

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Speaker 1: effective effective. Well, Peery piery has quite the history it.

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Speaker 2: Does, and we are going to get into that as

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Speaker 2: soon as we get back from a quick break for

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Speaker 2: a word for more sponsors, and we're back. Thank you sponsor, Yes,

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Speaker 2: thank you, and sorry to cut you off.

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Speaker 1: Anny.

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Speaker 2: Right before we start, I should have probably mentioned in

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Speaker 2: like my opening spiel, that I've been using the pronunciation

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Speaker 2: peery pierri, but it also can be pronounced Perry perry

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Speaker 2: or Pili pili from what I understand, So here we

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Speaker 2: are language.

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Speaker 1: I feel like you're trying to trip me up. You

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Speaker 1: put that right before I get started.

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Speaker 2: Oh sorry, Yeah, that's been my plan in the entire time.

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Speaker 3: I knew it.

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Speaker 1: I knew it. No good note, because that is true,

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Speaker 1: and that did some internet search results. I had to

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Speaker 1: make sure same thing we're talking about, absolutely, yeah, got it?

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Speaker 1: Yeah all right, which, speaking of Yes, the history on

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Speaker 1: this one is messy and contested. Generally, historians believe that

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Speaker 1: when the Portuguese arrived in South America in the fifteenth century,

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Speaker 1: they realized the chili pepper's being grown, there could be

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Speaker 1: a substitute for the highly desired and therefore highly expensive

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Speaker 1: black pepper. Hence the name confusion around pepper. We've talked

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Speaker 1: about that in previous Pepper episodes and the black Pepper episode.

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Speaker 2: Oh yeah, yeah, that's a fun one. Yeah, or upsetting

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Speaker 2: but fine.

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Speaker 1: Upsetting and confusing book fun. That's our model.

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Speaker 3: Slogan, newsab slogan.

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Speaker 1: Yeah, there we go.

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Speaker 3: All right.

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Speaker 1: At first, the Portuguese didn't really take to this chili pepper,

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Speaker 1: but that didn't stop Portuguese traders from transporting and selling it.

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Speaker 1: They introduced the peppers into Brazil and from there other

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Speaker 1: Portuguese traders introduced them to East Africa and Asia, where

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Speaker 1: they were planted, cultivated, incorporated into cuisines, and traded. This

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Speaker 1: launched the chili pepper trade and is how these peppers

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Speaker 1: ended up in dishes around the world. But as you know,

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Speaker 1: if you've listened to the show, if you've studied history

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Speaker 1: at all, globalization and colonization are confusing, to say the least.

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Speaker 1: Some sources argue that the pepper was introduced first to

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Speaker 1: India by Portuguese trade, and that they spread from there

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Speaker 1: to East Africa and Asia via trade routes, perhaps a

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Speaker 1: little bit of both.

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Speaker 2: Yeah. Part of the thing is is there's not always

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Speaker 2: really clear records about all of this, and there were

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Speaker 2: already lots of trade routes established among those areas and

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Speaker 2: those peoples when the Portuguese showed up. The word piri

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Speaker 2: piri does come from a Swahili term for these chili peppers,

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Speaker 2: which I'm pretty sure also references black pepper in its etymology,

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Speaker 2: which if that's true, I love, like, I love that.

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Speaker 2: Just everyone not from the Americas was like, ah, this

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Speaker 2: stuff burns kind of like black pepper. Huh, that's great.

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Speaker 3: It's pretty good, pretty good.

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Speaker 1: In Africa, this pepper became an important ingredient in areas

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Speaker 1: that it was grown in and beyond. It was often

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Speaker 1: fermented in the sun, unused as a marinade for roasted meats,

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Speaker 1: kind of like an early version of pie pid. This

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Speaker 1: is also when the African bird's eyed chili cultivar popped up. However, Okay,

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Speaker 1: some have pointed out that since the pepper has been

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Speaker 1: domesticated in Central and South America as far back as

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Speaker 1: five thousand BCE, that it is very likely people there

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Speaker 1: were using it in similar preparations before all of this,

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Speaker 1: Oh sure, yeah, yep. Throughout this time, enslavers and traders

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Speaker 1: took control of different parts of Africa, and Portugal encouraged

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Speaker 1: its citizens to settle in their colonies in places like

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Speaker 1: Angola and Mozambique, and they did, contributing to growing Portuguese

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Speaker 1: populations in these areas, and this led to an amalgamation

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Speaker 1: of cuisines based on taste and ingredient availability. Historians believe

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Speaker 1: the indigenous population adapted the Portuguese tradition of cooking chicken

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Speaker 1: with lemon into this roasted marinated meat preparation. Many speculate

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Speaker 1: that peri piri sauce first originated in Mozambique, building off

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Speaker 1: of this foundation. Some sources also suggest that ingredients like garlic,

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Speaker 1: red wine, vinegar, and paprika were added into the mix,

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Speaker 1: along with other European ingredients based on their taste. I

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Speaker 1: couldn't find that too many places, but yeah.

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Speaker 2: Some historians also think that another group of immigrants to

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Speaker 2: Mozambique had a hand in perhaps not the initial creation,

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Speaker 2: but the proliferation and maybe like adaptation of this sauce,

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Speaker 2: those being Gullans who traveled from Portuguese controlled South Asia

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Speaker 2: to live in Mozambique, primarily during the nineteen twenties to

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Speaker 2: the nineteen fifties. Goa, of course had its own traditions

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Speaker 2: of using hot chilis and sauces by that time, and

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Speaker 2: you can see our vindaloo of Vendalu that is episode

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Speaker 2: for more on that right.

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Speaker 1: And then after Portugal's continued refusal to give up control

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Speaker 1: of their African colonies, conflicts broke out in many of

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Speaker 1: them and the nineteen sixties, including Mozambique and Angola, amongst others.

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Speaker 1: A coup in nineteen seventy four removed the ruling dictatorship

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Speaker 1: Portugal had installed, and many of those Portuguese settlers fled,

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Speaker 1: if they hadn't already over the tumultuous preceding years, A

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Speaker 1: large chunk of them returned to Portugal and they brought

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Speaker 1: with them the methods and taste for this preparation of

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Speaker 1: meats and spices from Africa, including Peeri Piiri.

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Speaker 2: A restaurant in Gia, Portugal. The aforementioned Gia called Restaurant

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Speaker 2: Ramirez says that they started serving peiri piri chicken in

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Speaker 2: nineteen sixty four and they claimed to be the first

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Speaker 2: in the country.

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Speaker 1: Yes, because simultaneously as all of this was going on,

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Speaker 1: chicken was becoming more affordable and Portugal and its former colonies,

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Speaker 1: with some families opting to buy whole chickens for grilling

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Speaker 1: and chicken houses opening across the country that sold like

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Speaker 1: pretty affordable lunches with chicken for many marinating. This new

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Speaker 1: influx of chicken with peery pierri sauce was just obvious

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Speaker 1: and it was tasty.

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Speaker 2: Yeah, this was a time when industrial farming methods were

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Speaker 2: on the rise. Previously, it might have been out of

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Speaker 2: reach for like the average working family to have meat

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Speaker 2: be such a prominent part of a meal, except on

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Speaker 2: like special occasions.

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Speaker 3: Yes, okay, so that was what was going on in Portugal.

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Speaker 1: Others fled these conflicts to South Africa, leading to a

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Speaker 1: growing popularity of Portuguese restaurants and takeout in bigger cities.

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Speaker 1: And I actually found a fascinating article about the history

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Speaker 1: of restaurants like tracing restaurants in South Africa and oh

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Speaker 1: so cool. Well anyway, okay, Fernando Duarte and Robert Brosen

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Speaker 1: purchased one of these restaurants at the time called Chicken

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Speaker 1: Land in nineteen eighty seven. They loved it, so they're

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Speaker 1: likes buy it, Yeah, renamed it Nando's. In the nineties,

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Speaker 1: the franchise went international and popularized Peeri Piri even more,

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Speaker 1: especially in the UK.

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Speaker 3: At first.

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Speaker 2: Yeah it got big fast. There were over one hundred

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Speaker 2: restaurants in South Africa alone by nineteen ninety seven, Just

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Speaker 2: ten years later. It's also big in Australia and right

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Speaker 2: does have some outposts here in the States, mostly in

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Speaker 2: the like DC, Maryland, Virginia area, but also in Chicago

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Speaker 2: one here in Atlanta up at the perimeter. So I'll

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Speaker 2: have to go check it out and or find a

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Speaker 2: better version.

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Speaker 1: Yes, both both perhaps to carry you go yeah uh huh.

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Speaker 1: But as Portuguese immigrants opened restaurants around the world, the

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Speaker 1: popularity of peery period grew even more, helped along by

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Speaker 1: an increased interest in trying new foods and food media

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Speaker 1: exposing a lot of us to things we might not

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Speaker 1: have heard of before.

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Speaker 2: Yeah, and the kind of like trend of hot sauces

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Speaker 2: that sort of go around once every five or ten years.

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Speaker 2: Share Yeah Yeah. Nando's is not the only peery pierri

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Speaker 2: specialization chain in the world by far. There are lots

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Speaker 2: of others, and I want to eat at all of them.

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Speaker 3: It's an admirable goal. Admirable goal.

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Speaker 2: Maybe not like every franchise location, although I understand that

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Speaker 2: the menus are different country to country.

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Speaker 1: So oh well, that's how they get you. Now, Lauren

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Speaker 1: is going to go and bark on a quest.

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Speaker 2: Oh, it's going to have so much spicy chicken in it.

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Speaker 2: It's going to be great.

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Speaker 3: Sounds like the best kind of quest. Think you're ready?

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Speaker 1: All right, Well, if you have anywhere Lauren should go

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Speaker 1: on this question, Oh yeah, please let us know.

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Speaker 3: But I think that's what we have to say about

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Speaker 3: Peerry Peery Sauce for now.

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Speaker 2: It is it is. We do already have some listener

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Speaker 2: mail for you, though, and we are going to get

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Speaker 2: into that as soon as we get back from one

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Speaker 2: more quick break for a word from our sponsors. And

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Speaker 2: we're back. Thank you, sponsor, Yes, thank you, and we're

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Speaker 2: back with.

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Speaker 3: Oy.

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Speaker 2: Yeah yeah.

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Speaker 1: Tracy wrote, I'm listening to the Prickly Pear episode and

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Speaker 1: am digging it. I grew up in Arizona and I

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Speaker 1: am very aware of the hazards. When I was a kid,

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Speaker 1: my sister and I tried to make jam from the

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Speaker 1: fruits but got so many stickers in our fingers. She's

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Speaker 1: still upset about it twenty years later, and I don't

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Speaker 1: blame her. Pro tip the fine spine are hard to

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Speaker 1: get out with tweezers, but a fine layer of glue

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Speaker 1: like Elmer's School or wood glue spread over the affected

375
00:24:06,200 --> 00:24:09,200
Speaker 1: area and peeled off when dried will usually pull them out,

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Speaker 1: kind of.

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Speaker 3: Like waxing your legs.

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Speaker 1: The European history was really interesting. I saw a lot

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Speaker 1: of prickly pear in Rome. I asked some Italians if

380
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Speaker 1: they ate them, and they thought I was kidding. I

381
00:24:22,920 --> 00:24:25,800
Speaker 1: had to google pictures of nepals and the fruits to

382
00:24:25,880 --> 00:24:28,479
Speaker 1: show them. A lot of people have no idea what

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00:24:28,520 --> 00:24:32,320
Speaker 1: it is. I hosted a party for some Midwest friends.

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00:24:32,520 --> 00:24:36,040
Speaker 1: The prickly pear margarita's were a hit. I think I

385
00:24:36,080 --> 00:24:38,199
Speaker 1: have some prickly pear syrup in my fridge, so some

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Speaker 1: lemonade is in my near future.

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Speaker 3: Oh lovely, that.

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00:24:43,160 --> 00:24:47,360
Speaker 2: Sounds so nice, right, Oh, thanks for thanks for the tips.

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Speaker 2: Thanks Chriss.

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Speaker 1: Elmer's waxing, Yeah, I have thought about that, but you're right,

391
00:24:53,960 --> 00:24:58,200
Speaker 1: I see the parallels. Yeah, it makes you feel bad

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00:24:58,280 --> 00:25:00,040
Speaker 1: for the prickly pear cact.

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Speaker 2: I. I like, I I appreciate your friend's upset and

394
00:25:08,320 --> 00:25:11,840
Speaker 2: us about it. The story reminds me of Annie's continual

395
00:25:11,920 --> 00:25:14,000
Speaker 2: upset with lima beans and blanching.

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Speaker 1: Uh no, you don't forget something like that one. No,

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00:25:19,119 --> 00:25:20,000
Speaker 1: just don't forget it.

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00:25:20,119 --> 00:25:21,600
Speaker 2: No, I get it.

399
00:25:23,119 --> 00:25:23,800
Speaker 3: Maybe that is the.

400
00:25:23,840 --> 00:25:28,159
Speaker 1: Case where like the the oop suckers, we like that.

401
00:25:28,720 --> 00:25:31,840
Speaker 3: It's what they should be focusing on. Is this is that?

402
00:25:32,440 --> 00:25:37,400
Speaker 2: Yeah, that's the kind of pain that that is less popular, right, Yeah.

403
00:25:37,240 --> 00:25:39,679
Speaker 3: Preparation, the work of getting to it.

404
00:25:39,880 --> 00:25:45,080
Speaker 2: Yeah, Okay, your your sister, not your friend. Sorry, I

405
00:25:45,080 --> 00:25:47,200
Speaker 2: mean your sister might well be your friend. I hope

406
00:25:47,200 --> 00:25:53,040
Speaker 2: she is. That That sounds great, But I am also

407
00:25:53,080 --> 00:25:56,400
Speaker 2: so curious though about right about these cacti cactuses. I'm

408
00:25:56,400 --> 00:25:59,800
Speaker 2: not sure which is more correct in other areas, because

409
00:25:59,840 --> 00:26:02,920
Speaker 2: it seems like, right, some cultures are super into them

410
00:26:03,520 --> 00:26:05,919
Speaker 2: and some are like, no, that's a hedgerow, what are

411
00:26:05,920 --> 00:26:06,639
Speaker 2: you talking about?

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00:26:07,400 --> 00:26:07,640
Speaker 1: Right?

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00:26:08,400 --> 00:26:13,000
Speaker 3: Right? So thanks for reporting back on that. Hmm, that's fascinating.

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Speaker 2: Sheldon wrote, Believe it or not, up here in the

415
00:26:17,040 --> 00:26:19,600
Speaker 2: Frozen North, I grew a prickly pear for a number

416
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Speaker 2: of years. I was amazed that a cactus could grow

417
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Speaker 2: in my yard and survive winters where the temperatures would

418
00:26:25,000 --> 00:26:29,320
Speaker 2: get as low as minus forty lauren. Not any am

419
00:26:29,400 --> 00:26:34,680
Speaker 2: I talking celsius or fahrenheit. My plant survived for about

420
00:26:34,720 --> 00:26:36,919
Speaker 2: seven years. But what killed it I think was not

421
00:26:37,000 --> 00:26:40,160
Speaker 2: the cold, but the humidity in the summer. Mold grew

422
00:26:40,200 --> 00:26:43,920
Speaker 2: on the leaves. And you spoke about those darn little needles.

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00:26:44,240 --> 00:26:46,399
Speaker 2: The big ones are no problem, but it's those little,

424
00:26:46,440 --> 00:26:49,520
Speaker 2: almost invisible ones. The whole time it was growing, I

425
00:26:49,560 --> 00:26:52,159
Speaker 2: never wore gloves while weeding nearby, and I would always

426
00:26:52,240 --> 00:26:54,440
Speaker 2: get those little things into the back of my hand,

427
00:26:54,680 --> 00:26:58,360
Speaker 2: and they're almost impossible to remove. Do it once, okay,

428
00:26:58,560 --> 00:27:01,680
Speaker 2: do it twice? Well, do it a few times a

429
00:27:01,760 --> 00:27:04,320
Speaker 2: year For many years, I must be stupid, and I

430
00:27:04,400 --> 00:27:06,440
Speaker 2: never ate it. I figured that if I can't keep

431
00:27:06,440 --> 00:27:08,840
Speaker 2: my hands away from those spines, there's no way that

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00:27:08,880 --> 00:27:11,840
Speaker 2: thing would come near my tongue. Remember, I'm done. I

433
00:27:11,880 --> 00:27:14,119
Speaker 2: can't imagine trying to pull needles from my tongue with

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00:27:14,160 --> 00:27:17,680
Speaker 2: a tweezer. So below is a picture of my Canadian

435
00:27:17,720 --> 00:27:21,080
Speaker 2: cactus with its flowers. Notice the basil growing in front

436
00:27:21,080 --> 00:27:23,560
Speaker 2: of it. I can't find the pictures of the cactus

437
00:27:23,560 --> 00:27:26,760
Speaker 2: with the tulips behind it. Oh yeah, and while I'm

438
00:27:26,800 --> 00:27:29,280
Speaker 2: talking to you, it was a while ago your HP

439
00:27:29,520 --> 00:27:32,960
Speaker 2: Sauce episode, seventy years and I never tasted it. You

440
00:27:33,000 --> 00:27:35,040
Speaker 2: guys maybe want to try it. It took me a

441
00:27:35,040 --> 00:27:37,240
Speaker 2: while to remember while shopping, but I recently got some

442
00:27:37,359 --> 00:27:41,320
Speaker 2: to try it. It's well, it's I can think of

443
00:27:41,359 --> 00:27:44,040
Speaker 2: a few things to use it for. But you guys

444
00:27:44,200 --> 00:27:47,639
Speaker 2: got the septagenarian to try something he never had before.

445
00:27:49,040 --> 00:27:53,040
Speaker 1: Good on you, friend, Yeah, yes, on you. It doesn't

446
00:27:53,080 --> 00:27:56,000
Speaker 1: always have to work out, but try to things.

447
00:27:56,240 --> 00:27:59,640
Speaker 2: Yeah, oh absolutely. I For me, part of the fun

448
00:27:59,640 --> 00:28:01,840
Speaker 2: of try new things is like, maybe I won't like it.

449
00:28:01,880 --> 00:28:04,399
Speaker 2: This could be a very unpleasant experience. I don't know.

450
00:28:05,520 --> 00:28:07,720
Speaker 3: Yeah, the excitement of it all.

451
00:28:09,280 --> 00:28:10,160
Speaker 2: A danger.

452
00:28:10,440 --> 00:28:13,760
Speaker 3: Yeah, very mild, very mild.

453
00:28:14,119 --> 00:28:16,960
Speaker 1: I bet you can find some stuff you might It

454
00:28:17,040 --> 00:28:19,480
Speaker 1: might maybe not be your favorite thing, but we'll work

455
00:28:19,600 --> 00:28:20,160
Speaker 1: you would.

456
00:28:19,960 --> 00:28:23,080
Speaker 2: Work on or with or you know, into sure.

457
00:28:23,960 --> 00:28:29,160
Speaker 1: Yeah, Oh okay.

458
00:28:29,320 --> 00:28:33,960
Speaker 2: About the about the temperature when you get as low

459
00:28:34,000 --> 00:28:37,560
Speaker 2: as minus forty, I didn't look this up on purpose,

460
00:28:39,000 --> 00:28:41,200
Speaker 2: I guess I guess I could have after the fact

461
00:28:41,280 --> 00:28:44,600
Speaker 2: and then reported on my initial guess. I'm pretty sure

462
00:28:44,600 --> 00:28:48,000
Speaker 2: that when something is minus forty, it's both minus forty

463
00:28:48,000 --> 00:28:51,240
Speaker 2: and fahrenheit and celsius because of some heck and weird

464
00:28:51,280 --> 00:28:55,640
Speaker 2: way that those two temperature scales work. I'm pretty sure

465
00:28:55,680 --> 00:28:59,840
Speaker 2: that's accurate. And now we'll never know because I failed

466
00:28:59,840 --> 00:29:02,480
Speaker 2: to look it up before recording, and there's no way

467
00:29:02,960 --> 00:29:04,120
Speaker 2: of pausing.

468
00:29:05,600 --> 00:29:08,680
Speaker 3: No one will write in about it. Oh yeah I

469
00:29:08,760 --> 00:29:09,640
Speaker 3: can't look it up.

470
00:29:09,880 --> 00:29:11,840
Speaker 2: Nope, nope, not right now, not never.

471
00:29:12,080 --> 00:29:18,360
Speaker 3: Yeah. Well, I appreciate the.

472
00:29:20,400 --> 00:29:26,640
Speaker 1: Sometimes you just lessons, minor lessons aren't learned. It doesn't

473
00:29:26,680 --> 00:29:29,600
Speaker 1: matter how many pricks you get from these little sparts.

474
00:29:29,760 --> 00:29:32,880
Speaker 2: Yeah, you're like, maybe it won't happen this time, or

475
00:29:32,920 --> 00:29:35,480
Speaker 2: you just don't think about it. Yeah, sure, yeah that too.

476
00:29:36,160 --> 00:29:36,760
Speaker 3: Yeah.

477
00:29:36,840 --> 00:29:40,760
Speaker 2: I have to remind myself while cooking about once an

478
00:29:40,760 --> 00:29:43,640
Speaker 2: occurrence of cooking, I'm like, oh hot, things are hot,

479
00:29:44,120 --> 00:29:45,400
Speaker 2: don't put your hand on that.

480
00:29:46,320 --> 00:29:50,640
Speaker 1: Yes, yes, I actually have a band aid on from

481
00:29:50,840 --> 00:29:54,880
Speaker 1: similar experience very recently, so right there with you.

482
00:29:55,320 --> 00:30:01,600
Speaker 3: Ye. But a very very lovely Canadian cactus. Yes, yes,

483
00:30:02,360 --> 00:30:04,000
Speaker 3: they're cute. I find them cute.

484
00:30:04,320 --> 00:30:09,080
Speaker 1: Oh yeah, yeah, yeah, I'm sad, sad that it didn't

485
00:30:09,080 --> 00:30:12,480
Speaker 1: make it, but it had a good seven years.

486
00:30:12,720 --> 00:30:14,360
Speaker 2: Yeah, that's a that's a great span.

487
00:30:14,680 --> 00:30:16,960
Speaker 3: Yeah.

488
00:30:17,640 --> 00:30:20,880
Speaker 1: Well, thank you so much both of those listeners for

489
00:30:20,920 --> 00:30:22,360
Speaker 1: writing in. If you would like to try to us,

490
00:30:22,480 --> 00:30:25,400
Speaker 1: you can or emails hello at savorpod dot com.

491
00:30:25,440 --> 00:30:28,520
Speaker 2: We're also on social media. You can find us on Twitter, Facebook,

492
00:30:28,560 --> 00:30:31,080
Speaker 2: and Instagram at saver pod, and we do hope to

493
00:30:31,080 --> 00:30:34,080
Speaker 2: hear from you. Savor is production of iHeartRadio four more

494
00:30:34,120 --> 00:30:37,000
Speaker 2: podcasts my heart Radio. You can visit the iHeartRadio app,

495
00:30:37,160 --> 00:30:40,040
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

496
00:30:40,400 --> 00:30:42,920
Speaker 2: Thanks as always to our super producers Dylan Fagan and

497
00:30:42,920 --> 00:30:45,120
Speaker 2: Andrew Howard. Thanks to you for listening, and we hope

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00:30:45,120 --> 00:30:54,360
Speaker 2: that lots more good things are coming your way