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Speaker 1: Hello, and welcome to Savor production of I Heart Radio.

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Speaker 1: I'm any Rees and I'm more in vocal Bomb. And

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Speaker 1: today we're talking about whipped cream. Yes, because it's a

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Speaker 1: big as when you record this. It's a big weekend

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Speaker 1: right now, Lunar New Year, Marty Grass upon us, Valentine's

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Speaker 1: to Day, but also Galantine's Day. Yes, yes, and that's

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Speaker 1: why we wanted to talk about whipped cream to celebrate

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Speaker 1: Galantine's Day. Happy Galantine's Day, Tall and Valentine's Day to all.

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Speaker 1: I suppose we are celebrate anything and everything that you're celebrating. Yes,

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Speaker 1: happy that thing and whipped cream and whipped cream. Yes. Okay,

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Speaker 1: So what is the tie in between whipped cream and

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Speaker 1: Galantine's Day? Okay? So free free rundown. Not for people

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Speaker 1: who don't know what Galantine's Day is. I'm sure you've

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Speaker 1: probably seen it, um, but it originated from an episode

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Speaker 1: of the television show Parks and rec that aired on

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Speaker 1: February eleven. Oh my gosh, it was so long ago

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Speaker 1: it is. Yeah, yeah, I want I watched this episode.

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Speaker 1: It's actually the first episode of Parks and Wreck that

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Speaker 1: I've watched through and I was like, oh wow, this

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Speaker 1: was a hot minute ago. Look at all of these

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Speaker 1: tiny babies, like just everyone in it is just so

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Speaker 1: I just want to pinch their cheeks for some reason.

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Speaker 1: When I wrote that, when I was researching this, that

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Speaker 1: didn't seem like that long ago. But say it out

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Speaker 1: WHOA Yeah, alright, well in that episode, according to Leslie Nope,

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Speaker 1: the creator of this holiday in the show um and

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Speaker 1: fabulously portrayed by Amy Poehler, every February, my lady friends

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Speaker 1: and I leave our husbands and our boy friends at

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Speaker 1: home and we just come and kick it. Breakfast style

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Speaker 1: ladies celebrating ladies. It's like a little Fair minus the angst,

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Speaker 1: plus for Tatas. So yeah, we looked into fritatas as well.

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Speaker 1: Waffles are the big part of this, but already done

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Speaker 1: waffles and and and there's honestly like I was kind

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Speaker 1: of like, oh man, I'm not at sure for Tata's

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Speaker 1: is a full episode. So we landed on whipped cream.

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Speaker 1: We did. We did because she Leslie often puts she

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Speaker 1: loves waffles. If you haven't seen the show, she often

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Speaker 1: puts a lot of whipped cream on the waffles. Yes,

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Speaker 1: and we've already done maple syrup too. So you know,

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Speaker 1: we weren't. We weren't thinking about Gallantine's Day? What was

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Speaker 1: wrong with us? And the Urban Dictionary definition? Because I

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Speaker 1: just want to include it. February thirteenth, the other half

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Speaker 1: of Valentine's Day, when you celebrate your love of your

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Speaker 1: lady friends single or no. Hey, Judy, youre's such a

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Speaker 1: great friend to me, and I want to celebrate our

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Speaker 1: friend love, not only my sexy love and my boyfriend

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Speaker 1: Marvin tomorrow. So let's have a dinner and get together

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Speaker 1: the day before Valentine's Day Galantine's Day, Yes, yes, so yeah.

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Speaker 1: It's basically brush usually with waffles and for Tata's waffles

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Speaker 1: topped with whipped cream um and gifts for women, uh

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Speaker 1: and all of your your lady friends. And it was

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Speaker 1: such a popular idea that it was really quickly adopted

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Speaker 1: and marketed. There's been some complaints about it, um and

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Speaker 1: we've yeah, we've already done most of the things that

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Speaker 1: related donuts too, right, Yeah, but this reminds me, speaking

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Speaker 1: of lady friends, Lauren, we have to watch the Star

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Speaker 1: Wars holiday specialized might end our friendship, but I think

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Speaker 1: we can weather I think we can weather it. I

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Speaker 1: think we can, because there's a whole Julia Child bit

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Speaker 1: in it, and the refrain in it is whips to whip,

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Speaker 1: Whip whips to and it's been stuck in my head

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Speaker 1: this whole time. Okay, sure, I am increasingly confused about

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Speaker 1: what the heck the Star Wars Holidays Bush is about.

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Speaker 1: I feel like the more that I hear about it,

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Speaker 1: the less I understand, and I strongly suspect that watching

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Speaker 1: it is not going to leave this feeling. No, it

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Speaker 1: can't be explained. I watched it with my mom over

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Speaker 1: the holidays, and it's one of my favorite memories ever.

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Speaker 1: One but she kept she would laugh and laugh and

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Speaker 1: laugh and then stop suddenly and look at me and

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Speaker 1: say what is going on? And I'm like, no, one knows, Mom,

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Speaker 1: that's the thing she's asking. This really happened, This was

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Speaker 1: a thing that happened. I'm oh, yeah, definitely. Oh that's well, well, okay,

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Speaker 1: all right. I mean I am recommitting myself to watching

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Speaker 1: it with you, an hour and twenty minutes of wondering

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Speaker 1: if our friendship is worth this terribleness. I think he

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Speaker 1: might enjoy I enjoy it, but it's bad. I think

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Speaker 1: that if that if we weathered waiting in like three

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Speaker 1: hour long lines and parks. Uh, yeah, that's true, then

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Speaker 1: we can we can weather the Star Wars holiday special.

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Speaker 1: We'll see. Stay tuned, Savor audience, we'll report back on that.

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Speaker 1: But back to the topic at hand. I love whipped

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Speaker 1: cream and I adore it. It's one of my favorite things.

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Speaker 1: I remember, like this really the first time I had

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Speaker 1: quote real whipped cream, and it was transcendent. It was amazing.

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Speaker 1: I think I told that story on the Strawberries episode. Yeah,

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Speaker 1: by by real whipped cream, do you mean like homemade

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Speaker 1: whipped cream or I think just not out of not

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Speaker 1: cool whip. Yeah, but I think like, yeah, fancy whipped cream. Yeah,

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Speaker 1: oh gosh, yeah. I alternatively remember the first time I

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Speaker 1: had cool whip as opposed to real whipped cream, and

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Speaker 1: child Lauren was like, what is this? You know, no

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Speaker 1: shade to cool because I love that too. I would

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Speaker 1: just like I would choose whipped cream over ice cream offen,

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Speaker 1: and I would just eat cool whipped Oh my gosh.

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Speaker 1: Huh okay, yeah, sure, I mean you know that that's

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Speaker 1: it's a it's a distinct texture, um and it is

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Speaker 1: it is very creamy. So yes, there's a flavor in

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Speaker 1: it that I that I don't like. Um, but yeah,

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Speaker 1: all that aside I got clearly not an advertiser. Sorry,

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Speaker 1: sorry cool whip My bad, just knocking them down day

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Speaker 1: after day. It's always it's ridiculous making enemies. Huh. I

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Speaker 1: don't know what this is about. But okay, does this

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Speaker 1: bring us to our question? Annie? It better better? Whipped cream?

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Speaker 1: What is it? Well? Uh, whipped cream is more or

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Speaker 1: less what it says on the box. It is. It

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Speaker 1: is cream that you whip air into so that it's

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Speaker 1: a foam instead of a liquid. Uh. It'll it'll form

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Speaker 1: a soft but stable structure with a with a light

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Speaker 1: and fluffy texture that's really fun in your mouth because

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Speaker 1: it's all of these like tiny little air bubbles and

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Speaker 1: the smooth and creamy fats that are cold and they

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Speaker 1: melt in your mouth, and the bubbles kind of pop.

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Speaker 1: Oh gosh. Um. You can add sweeteners and other flavorings.

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Speaker 1: Vanilla is a popular add in. It's often served with

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Speaker 1: desserts or is a topping for sweet beverages, either hot

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Speaker 1: or cold. And uh, and it's it's really it's really nifty,

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Speaker 1: um like because you can't do this with just any liquid, right,

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Speaker 1: Like if you take a cup of orange juice or coffee,

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Speaker 1: you can whip it as long as you want to um,

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Speaker 1: and bubbles will form, but it will not make a

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Speaker 1: foam um. But it does work with cream because of

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Speaker 1: the amazing properties of milk. And yes, I'm going to

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Speaker 1: talk about like the particulate science of milk again. Excellent.

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Speaker 1: Every time I do this, I think it's going to

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Speaker 1: be the last time. I think that we can't possibly

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Speaker 1: have a reason for me to talk about my cells again.

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Speaker 1: But always but here, here we go. So um, milk

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Speaker 1: is an emulsion of fats and fat soluble stuff in

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Speaker 1: water and water soluble stuff, and and cream is that

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Speaker 1: with less water. It's a higher concentration of the fats

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Speaker 1: and stuff suspended in water and stuff. Um, it's upwards

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Speaker 1: of fat. And for best whipping results, you're looking for

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Speaker 1: something upwards fat, ideally more like thirty five fat, which

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Speaker 1: is going to be labeled heavy cream in the United States.

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Speaker 1: Look out for that one if you're making your whip

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Speaker 1: cream at home. Um. And as we talked about in

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Speaker 1: our butter episodes, when cream is cold, the fats in

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Speaker 1: it start crystallizing. Yes, butter is a crystal um. And

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Speaker 1: this is important in whipped cream because because those tiny

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Speaker 1: crystals are are like stiff, sort of independent structures, like

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Speaker 1: they're okay to stick together and latch up into chains,

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Speaker 1: but they're not too excited about like globbing up into

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Speaker 1: a single mass. And and that's important for whipped cream

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Speaker 1: because because when you force air into cream by whipping

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Speaker 1: it with a whisk or shaking it in a jar,

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Speaker 1: little globules of fats will will coat the air bubbles um.

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Speaker 1: And if the fats are cold and partially crystalline, they'll

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Speaker 1: latch up with other little globules and create this stable structure. Um.

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Speaker 1: This is why whipped cream will melt into a puddle

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Speaker 1: if you warm it up your ear, breaking those chains. Um.

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Speaker 1: And this is also why if you whip cream for

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Speaker 1: too long, it'll start getting like lumpy and also watery

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Speaker 1: because those partially crystallized fat globules mashed together and you

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Speaker 1: make butter um that that the water and water soa

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Speaker 1: luable stuff gets pushed out and that's butter milk. Yeah,

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Speaker 1: but okay, let's talk about that water and water soluble stuff.

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Speaker 1: So in liquid cream, um, fats are suspended evenly through

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Speaker 1: the watery stuff in an emulsion, a mix of stuff

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Speaker 1: what doesn't usually mix because of the structure of some

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Speaker 1: of the proteins that you find in cream. These proteins,

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Speaker 1: called casin's, are made up of some particles that are

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Speaker 1: hydrophilic or water loving, and some that are lipophilic or

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Speaker 1: fat loving, and so when presented with both water and fats,

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Speaker 1: these casein proteins will grab bits of fat and then

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Speaker 1: cluster up into these little globs called my cells, with

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Speaker 1: the fat on the inside and the and the water

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Speaker 1: loving bits on the outside. Those water loving particles grab

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Speaker 1: onto electrons in the water, meaning that each my cell

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Speaker 1: winds up having a negative charge, since negatively charged particles

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Speaker 1: repel each other, like like magnets. You know, yeah, yeah,

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Speaker 1: you've seen that the globules spend themselves throughout the water

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Speaker 1: in order to keep their distance. It's an emulsion. So

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Speaker 1: so the reason that you can't make whipped cream by

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Speaker 1: like stirring it gently, um, is that you have to

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Speaker 1: physically break up the bonds that are holding those my

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Speaker 1: cells in their shapes. Um. By whipping them, you're slamming

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Speaker 1: them together. You break up those bonds and and that's

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Speaker 1: when the fats that used to be like cuddled up

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Speaker 1: all mass and safe inside start like like thrashing out,

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Speaker 1: going like a ah, there's water everywhere. We don't like it.

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Speaker 1: And that's why they cling to air bubbles um and

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Speaker 1: kind of link up in little chains together. It's for safety.

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Speaker 1: They're just looking for safety. But the casins and some

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Speaker 1: other proteins in the mix are still trying to like

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Speaker 1: mitigate the situation. Um. They're still trying to keep the

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Speaker 1: peace between the water and the fats, and they wind

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Speaker 1: up creating like a like a protective membrane around these

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Speaker 1: fat coated air bubbles which um which a traps all

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Speaker 1: the all the watery bits in the time of spaces

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Speaker 1: between the bubbles and b aids in the stability of

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Speaker 1: the bubbles. So cool. They're in doing reading for this.

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Speaker 1: I found some images from like an electron microscope of

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Speaker 1: whipped cream and it was it was really it was

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Speaker 1: my new favorite thing. I like to imagine, get them

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Speaker 1: like printed out like modern art. People are like, what's

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Speaker 1: that hellscape? I'm like, whipped cream. Everything from an electron

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Speaker 1: microscope looks like a hellscape. Oh I love it. Um, yeah,

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Speaker 1: so so Yeah, that's what's happening. If you make whipped cream, UM,

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Speaker 1: it is pretty easy. Like I mean, it takes a

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Speaker 1: little bit of armwork, either from from whipping. You do

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Speaker 1: have to keep it cold to make sure that the

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Speaker 1: proper structure forms up, or you can shake it in

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Speaker 1: a jar. It's you know, fun trick at parties. Um.

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Speaker 1: Uh even also purchased products that skip the workout. UM

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Speaker 1: the aforementioned cool whip and other pre whipped creamy toppings

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Speaker 1: UM and uh pressurized canned whipped cream UM, which is

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Speaker 1: you know, the the ready whip kind of style stuff.

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Speaker 1: It's a can under pressure with cream in there and

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Speaker 1: gas usually nitrous oxide, and a nozzle on top that

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Speaker 1: lets you just spray it out. More on that later. UM.

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Speaker 1: Some of these are made with dairy um, even with

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Speaker 1: the same sort of cream you might use yourself. Some

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Speaker 1: are made with alternative ingredients and bolstered by compounds that

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Speaker 1: will help the stability of the phone that are not

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Speaker 1: you know, dairy compounds. Well, thanks once again for giving me.

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Speaker 1: Whenever we return to parties, I'm definitely gonna be like,

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Speaker 1: I'm gonna do this party trick and I want it

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Speaker 1: to be like a really fancy party. You know, everybody's

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Speaker 1: these really nice dresses. And I reach into my purse

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Speaker 1: and I pull out like a jar of cream and

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Speaker 1: start shaking, no explanation, like a bag, like a bag

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Speaker 1: of ice with a jar of cream inside it, and

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Speaker 1: just maintaining eye contact with the hosts. Yes, my goal

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Speaker 1: is to never be invited to parties again. Clear, Hey,

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Speaker 1: if the whipped cream is good at the end, then

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Speaker 1: maybe right right, hey, yes, that's right. Well what about

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Speaker 1: the nutrition whipped cream is? Is a calorie dense food,

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Speaker 1: you know, it's some some of the non dairy alternatives. Um,

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Speaker 1: might be a little bit lighter in fats and calories

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Speaker 1: and a little bit heavier on the sugar. Um. Yeah,

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Speaker 1: i'd say, I'd say it's a treat, you know, as

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Speaker 1: as as always treats are great. Um, you know, like

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Speaker 1: like to think about your serving sizes. Don't put whipped

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Speaker 1: cream on everything all the time, but like something so

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Speaker 1: all the time. Heck yeah, heck yea. Well, we do

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Speaker 1: have some numbers for you, we do. Um as Okay,

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Speaker 1: I ran into two different numbers, as you sometimes do

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Speaker 1: when you're looking at like global market research. Um, and

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Speaker 1: I'm just gonna say that either way, the global whipping

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Speaker 1: cream market as was worth upwards of three billion dollars,

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Speaker 1: possibly about seven billion dollars per year. I know that

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Speaker 1: that's a large difference. UM, but a lot. But but

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Speaker 1: but it's a lot either way. It's it's big, it's big. UM.

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Speaker 1: Over that was dairy based whipping creams. They're they're a

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Speaker 1: cheaper usually than their non dairy alternatives and perceived as

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Speaker 1: being better by many consumers. UM. But the non dairy

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Speaker 1: hype segment of the market is expected to grow over

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Speaker 1: the next few years. Is the number of shoppers looking

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Speaker 1: for vegan products UM is expected to increase. Europe is

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Speaker 1: currently the largest market for for whipped cream. Apparently, Germany

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Speaker 1: leads the world in whipped cream consumption. They eight hundred

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Speaker 1: eight million kilos. That's like one and a half kilos

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Speaker 1: per person. What well, good for you? Yeah, I'm trying

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Speaker 1: to I'm trying to think about like a kilo of

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Speaker 1: whipped cream and what that means to me. As you should,

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Speaker 1: As you should. I recommend that Asia Pacific is the

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Speaker 1: fastest growing market segment as a European style baked goods

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Speaker 1: gain popularity over there. UM and the cool Whip brand

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Speaker 1: is by far the most consumed which topping brand in

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Speaker 1: the United States, um as nine million Americans had some

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Speaker 1: cool Whip at some point. Yeah, and that's I ran

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Speaker 1: into a couple of articles about like how cool whip

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Speaker 1: is American nostalgias associated with it. Yeah, my mom like

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Speaker 1: if I would that I could if I went to

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Speaker 1: go visit her right now and I opened the freezer,

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Speaker 1: there would be cool whip frozen and they're just ready, ok,

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Speaker 1: sure sure? Which love um. A lot of her desserts

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Speaker 1: did incorporate cool whip. That's the reasons I liked it. Yeah, yeah,

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Speaker 1: my um my mom's family and my mom's mother was

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Speaker 1: a big, big cool whip user. She was also a

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Speaker 1: big gelatine maker. That's another thing that I because remember

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Speaker 1: her ambrose episode, which to remains one of the things

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Speaker 1: where I'm still like I could say ambrosia and have

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Speaker 1: no idea what you think that means or what do

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Speaker 1: you think that I'm going to say? But a lot

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Speaker 1: of people do use cool whip, are yeah whip cream

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Speaker 1: in there ambrosia which often does involve gelatin, Yeah yeah, yeah, Well,

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Speaker 1: one of the one of the kind of benefits of

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Speaker 1: um of the non dairy whipped toppings is that they're

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Speaker 1: a little bit less sensitive to acid content. Right, so

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Speaker 1: if you've got a civic components in your dessert, they're

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Speaker 1: not gonna dissolve as easily, right right, right, different than

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Speaker 1: my ambrosia. But another episode that's already been done. I

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Speaker 1: did want to include that there are things like alcohol

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Speaker 1: equipped creams, yeah, which I've had and had good experiences with.

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Speaker 1: But when I was in college, one of the worst

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Speaker 1: hangovers I've ever had vodka whip cream. Drink responsibly friends, Oh,

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Speaker 1: I won't forget that. And then there are savory whipped creams.

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Speaker 1: I think some people might call them foams perhaps, but

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Speaker 1: I've had like, you know, this shrimp celery whip cream thing. Okay, yeah, yeah,

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Speaker 1: m So there's there's options. It's a bigger world than

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Speaker 1: perhaps you might at first glance. Absolutely, yes, and it's

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Speaker 1: got an interesting history behind it. It does, and we

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Speaker 1: are going to get into that as soon as we

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Speaker 1: get back from a quick break for a word from

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Speaker 1: our sponsor, and we're back. Thank you sponsored, Yes, thank you. So.

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Speaker 1: Animals that produced milk have been domesticated for thousands of years.

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Speaker 1: We've talked about this In numerous past episodes, UM and

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Speaker 1: humans have used these animals for lots of purposes, but

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Speaker 1: primarily things like milk, labor, and meat. And like so

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Speaker 1: many of our episodes, in particular here the dairy related

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Speaker 1: episodes like yogurt or butter or cheeses, the exact origin

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Speaker 1: of whipped cream is unknown, probably discovered by multiple people's

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Speaker 1: and multiple places at multiple times. And just like all

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Speaker 1: those topics I just mentioned, there's a story that whipped

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Speaker 1: cream was discovered after a quick horse ride turned cream

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Speaker 1: into whipped cream. It's a popular popular Yeah. Yes. Another

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Speaker 1: goes that it may have been discovered by someone attempting

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Speaker 1: to churn butter in a cool climate, but rushed the

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Speaker 1: process and whipped it instead. Ah sure maybe yeah, yeah,

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Speaker 1: who knows. Definitely possible. It's funny. I'm actually one of

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Speaker 1: the first episodes I pitched when we started the show.

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Speaker 1: We haven't done it yet, and I really want to.

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Speaker 1: Is I I feel like I don't have a basic understanding.

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Speaker 1: I have sort of a contextual understanding, but I don't

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Speaker 1: have a really good grasp on a lot of cooking terms,

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Speaker 1: like the difference between like whipping something and folding something.

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Speaker 1: I don't know. I'm just oh, yeah I can, Okay, sure, yeah,

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Speaker 1: let's do it. It's just it could just be a

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Speaker 1: two chorial between you and but Yeah, when I was

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Speaker 1: researching this, I was like, I've always thought I knew

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Speaker 1: what that meant, but maybe I did it. A whip

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Speaker 1: is a whip is a good, good, stiff, quick right

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Speaker 1: gesture motion. Yeah, that's what the holiday special tells me.

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Speaker 1: A fold is is more, is more, gentle and slower. Yeah.

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Speaker 1: I don't think I've ever folded correctly in my life, Lauren.

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Speaker 1: It's quite simple, alright, Alright, I have that to look

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Speaker 1: forward to. Okay, So our knowledge of whip cream is

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Speaker 1: really really limited. But by the six century, whipped cream

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Speaker 1: was popular and much of Europe, often replacing cream. It

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Speaker 1: went by a variety of names, to milk snow in

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Speaker 1: Europe and age delay in France and in Italy. Early

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Speaker 1: recipes for whipped cream involved whipping together naturally separated cream

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Speaker 1: using willow branches are rush branches. I like that they

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Speaker 1: were very specific in the branches and a lot of

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Speaker 1: sorts black around. Uh and yeah. The whipping would yield

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Speaker 1: these formulators on top that were then skimmed off and tossed,

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Speaker 1: and this process is repeated for an hour more um

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Speaker 1: until enough cream had been skimmed to arrive at the

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Speaker 1: desired texture. Not the easiest process. A fifty five English

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Speaker 1: recipe for milk snow called for rose water and egg whites.

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Speaker 1: So again it's hard to suss out what was all

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Speaker 1: going on in this broad category of whipped cream in history. UM.

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Speaker 1: The first written instance of whipped cream in French UM

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Speaker 1: appeared in six nine, and soon after whipped cream was

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Speaker 1: printed for the first time in English in sixteen seventy three.

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Speaker 1: According to the Oxford English Dictionary, UM, those people used

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Speaker 1: it interchangeably with snow cream throughout the six hundreds snow cream.

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Speaker 1: I like that. I love this. Yeah, it sounds much

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Speaker 1: more fantastical. One of the earliest references to whipped cream

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Speaker 1: is from sixteen sixty one, when the French chef of

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Speaker 1: hotel serves something resembling whipped cream with sugar for reception

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Speaker 1: for King Louis. However, some people doubt the story and

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Speaker 1: think that Katherine to Medici introduced cream whipping techniques that

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Speaker 1: were already present in her homeland of Italy to the

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Speaker 1: kitchen staff that her dwelling in France. Mystory history popularly

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Speaker 1: told story though that it was this chef French chef. Actually,

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Speaker 1: that's it's funny because a lot of French in the

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Speaker 1: article I was reading about this, or like, we don't

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Speaker 1: want to admit it, but it probably didn't come from France.

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Speaker 1: Whipped cream got a lot easier to manufacture at the

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Speaker 1: end of the nineteenth century with the Industrial Revolution and

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Speaker 1: the innovation of a centrifuge, using a centrifuge for the

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Speaker 1: separation process that resulted in a high fat cream. And

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Speaker 1: this was a hand craked marvel invented by Gustave de Laval.

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Speaker 1: Now that whipped cream was far simpler to make, more

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Speaker 1: and more chefs started experimenting with it, especially pastry chefs.

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Speaker 1: All kinds of desserts came out of this whipped creams

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Speaker 1: flavored with coffee or chocolate or fruits or liqueurs. And

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Speaker 1: when these flavors were poured over the whipped cream or

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Speaker 1: folded in, the result was called krim on moose or

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Speaker 1: cream in a foam. And yes, the history of moose

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Speaker 1: is pretty wrapped up in here. Yeah, exactly folded in.

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Speaker 1: Perhaps you might I just did finger guns everybody. Creams

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Speaker 1: Antilly was sometimes used as well, but chantilly cream isn't

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Speaker 1: the same thing in our American parlance. There's some differences

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Speaker 1: of what that can mean depending on where you are. Yeah,

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Speaker 1: it usually means um sweetened and vanilla flavored whipped cream,

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Speaker 1: right um, And that term itself is quite serious. I

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Speaker 1: kind of went on a rabbit hole to figure out

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Speaker 1: if it was something I could include in here if

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Speaker 1: I needed way more time. It seems like I need

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Speaker 1: way more time. A big mystery of it. Everybody seemed

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Speaker 1: to be like, oh, yeah, that was that was what

386
00:25:37,880 --> 00:25:40,600
Speaker 1: I ran into, and I kind of quickly went nope, yeah,

387
00:25:41,040 --> 00:25:45,240
Speaker 1: another day for another day. But it did appear in

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Speaker 1: the mid nineteenth century, at least records of it did.

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00:25:48,520 --> 00:25:52,800
Speaker 1: Another technological innovation changed the whipped cream game when British

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Speaker 1: scientists began experimenting with aeration systems for food in the

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Speaker 1: nineteen thirties. They ended on using pressurized nitrous oxide are

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Speaker 1: into OH, which is fully incorporated in dairy products. Using

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Speaker 1: this system, including cream, when the pressure was released, whilla

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Speaker 1: instant whipped cream. M hmmm, uh huh. This technology was

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Speaker 1: utilized both in large commercial spaces and perhaps more so

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00:26:19,280 --> 00:26:23,040
Speaker 1: that at first, but products for home use, No, not

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Speaker 1: what we're used to these days. That the images were

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00:26:25,520 --> 00:26:28,720
Speaker 1: very interesting. That looks like I would never know what

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00:26:28,800 --> 00:26:33,359
Speaker 1: that has for. One name that gets thrown around a

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Speaker 1: lot in this conversation is Charles Gets, a graduate student

401
00:26:37,200 --> 00:26:39,880
Speaker 1: at the University of Illinois during the Depression who invented

402
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Speaker 1: instant whip. At first, he used carbon dioxide um after

403
00:26:44,760 --> 00:26:47,520
Speaker 1: he realized that if pressurized milk would foam if he

404
00:26:47,640 --> 00:26:49,399
Speaker 1: used that, so he got the idea to put it

405
00:26:49,440 --> 00:26:53,400
Speaker 1: in cream in a can pressurize it whipped cream. However,

406
00:26:53,600 --> 00:26:56,320
Speaker 1: he found that the carbon dioxide messed with the taste,

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00:26:57,040 --> 00:26:59,960
Speaker 1: so he switched it out for nitrous oxide to get

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00:27:00,040 --> 00:27:04,160
Speaker 1: the same results minus the altering of the taste. Gets

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00:27:04,160 --> 00:27:08,080
Speaker 1: this Professor G. Frederick Smith used this patent to launch

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00:27:08,200 --> 00:27:12,720
Speaker 1: instant whip foods. Yeah, yeah, you can technically do this

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Speaker 1: with a number of different pressurized gases, but nitrous oxide.

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00:27:17,440 --> 00:27:19,800
Speaker 1: And yes, this is the same stuff that your dentist

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Speaker 1: may have given you as a pain reliever or that

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00:27:22,000 --> 00:27:23,760
Speaker 1: you might have heard about as like a like a

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00:27:23,760 --> 00:27:27,600
Speaker 1: fuel additive and car racing. Uh. Nitrous oxide is great

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00:27:28,160 --> 00:27:32,840
Speaker 1: in making ready whipped cream. For a few reasons. Um,

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00:27:32,880 --> 00:27:35,399
Speaker 1: it's got the no flavor thing going for it. It

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Speaker 1: expands a lot more than oxygen that's pressurized under similar conditions,

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00:27:40,600 --> 00:27:44,200
Speaker 1: Like canned whipped cream fluffed with oxygen would only be

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00:27:44,440 --> 00:27:47,560
Speaker 1: a quarter as fluffy as whip cream fluffed with nitrous

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00:27:47,600 --> 00:27:52,560
Speaker 1: oxide plus oxygen encourages microbial growth. Um, you know, lots

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00:27:52,600 --> 00:27:56,600
Speaker 1: of microbes require oxygen to live. You don't really want

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00:27:56,640 --> 00:28:00,280
Speaker 1: that in your canned whip cream. And oxygen can makes

424
00:28:00,440 --> 00:28:04,800
Speaker 1: go rancid over time through the oxidation process. You don't

425
00:28:04,840 --> 00:28:07,840
Speaker 1: want that either. So yeah, nitros oxide does double duty

426
00:28:08,000 --> 00:28:12,199
Speaker 1: as a as a whipping agent during depressurization, and as

427
00:28:12,240 --> 00:28:16,440
Speaker 1: a preservation aid. There you go, there you go. Don't

428
00:28:16,480 --> 00:28:22,040
Speaker 1: do whippets, kids. Side note, don't do whippets. I mean

429
00:28:22,280 --> 00:28:24,479
Speaker 1: they're kind of fine, but don't do them, all right,

430
00:28:24,600 --> 00:28:27,880
Speaker 1: don't do them, Laurence says. So. Once World War two

431
00:28:27,920 --> 00:28:30,000
Speaker 1: came to a close, several companies said about making their

432
00:28:30,040 --> 00:28:33,800
Speaker 1: own whipped cream dispensers, but most of them abandoned this

433
00:28:33,800 --> 00:28:36,000
Speaker 1: project after it proved easier said than done when it

434
00:28:36,040 --> 00:28:39,720
Speaker 1: came to producing a quality product. Most of the rest

435
00:28:39,880 --> 00:28:42,600
Speaker 1: gave up in the fifties, when disposable single use cans

436
00:28:42,640 --> 00:28:50,080
Speaker 1: were invented. So in Aaron bunny leftan lapping gosh. So

437
00:28:50,120 --> 00:28:53,000
Speaker 1: in French leftan means bunny. So I'm assuming it pronounces

438
00:28:53,000 --> 00:28:57,920
Speaker 1: that that. Oh, but I don't know for sure. But anyway,

439
00:28:58,160 --> 00:29:01,960
Speaker 1: he patented an essential part of these aerosol whipped cream containers,

440
00:29:02,320 --> 00:29:05,480
Speaker 1: the nozzle. The patent read that it was intended to

441
00:29:05,520 --> 00:29:08,720
Speaker 1: create a product quote simple and inexpensive enough to permit

442
00:29:08,840 --> 00:29:13,280
Speaker 1: their being discarded after a single use. This canister lid

443
00:29:13,320 --> 00:29:16,040
Speaker 1: design made it possible to pressurize the insights up to

444
00:29:16,120 --> 00:29:20,040
Speaker 1: one hundred pounds per square inch. This invention, yeah, I know.

445
00:29:20,960 --> 00:29:23,920
Speaker 1: This invention allowed for a product most of us are

446
00:29:24,080 --> 00:29:29,520
Speaker 1: familiar with ready Whip, And this wasn't Lapin's first foray

447
00:29:29,640 --> 00:29:33,320
Speaker 1: into the world of whipped cream. Though originally a close salesman,

448
00:29:33,600 --> 00:29:36,240
Speaker 1: he entered the food space in the nineteen forties. One

449
00:29:36,280 --> 00:29:38,400
Speaker 1: of the things he sold was a product meant to

450
00:29:38,440 --> 00:29:41,880
Speaker 1: serve as a substitute for whipped cream during wartime called

451
00:29:42,120 --> 00:29:45,280
Speaker 1: stell Whip, a mixture of primarily vegetable oil and light

452
00:29:45,280 --> 00:29:49,560
Speaker 1: cream and found whip, which came in refillable aerating guns.

453
00:29:49,960 --> 00:29:54,280
Speaker 1: Uh and it was intended primarily for commercial use. Hold up,

454
00:29:54,360 --> 00:29:57,600
Speaker 1: I just I'm sorry, I need to dwell for just

455
00:29:57,640 --> 00:30:01,320
Speaker 1: a second on the image of an aerating with cream gun.

456
00:30:05,200 --> 00:30:08,959
Speaker 1: I actually have some experience with something like this, and

457
00:30:09,000 --> 00:30:15,160
Speaker 1: it is worth dwelling on. It's quite the sight. What

458
00:30:15,360 --> 00:30:22,440
Speaker 1: experience do you have with something like this? Uh? Well,

459
00:30:22,480 --> 00:30:24,440
Speaker 1: I'll tell this story, but we might have to cut it.

460
00:30:24,480 --> 00:30:30,959
Speaker 1: Because a really good friend of mine, she one day

461
00:30:31,000 --> 00:30:33,600
Speaker 1: at home, receives a very large package she was not

462
00:30:33,720 --> 00:30:39,360
Speaker 1: expecting and uh opens it up. Lo and behold it

463
00:30:39,520 --> 00:30:44,680
Speaker 1: is a huge, bright, pink a K forty seven shaped hookah,

464
00:30:45,800 --> 00:30:53,200
Speaker 1: and no idea came from. Turns out somebody used her

465
00:30:53,240 --> 00:31:00,640
Speaker 1: credit card nuver to buy this thing in California accidentally. Anyway,

466
00:31:00,720 --> 00:31:04,479
Speaker 1: it's it's quite a sight to behold there's a Camo

467
00:31:04,600 --> 00:31:09,480
Speaker 1: carrying bag, pink Camo carrying bag. Uh, and it's just

468
00:31:09,560 --> 00:31:15,240
Speaker 1: it's like a piece of art. Uh heck yeah. Anyway,

469
00:31:15,760 --> 00:31:24,520
Speaker 1: no whipped cream involved. Unfortunately or fortunately, I don't think.

470
00:31:24,880 --> 00:31:28,320
Speaker 1: I don't think that's what I want with that experience.

471
00:31:28,720 --> 00:31:32,200
Speaker 1: Probably not, Probably not. I guess I don't use hookahs

472
00:31:32,200 --> 00:31:36,240
Speaker 1: one way or another. So well, another funny part of

473
00:31:36,240 --> 00:31:38,920
Speaker 1: that stories. He also whoever they were also bought a

474
00:31:38,960 --> 00:31:43,840
Speaker 1: bunch of pizza, like way too much pizza, so quite

475
00:31:43,840 --> 00:31:51,360
Speaker 1: the night was going on. But yes, okay, back to clip.

476
00:31:52,360 --> 00:31:56,680
Speaker 1: This aird and gun was primarily indeeded for commercial use,

477
00:31:58,000 --> 00:32:00,520
Speaker 1: but he was searching for a design more friendly for

478
00:32:00,600 --> 00:32:04,240
Speaker 1: home users and he found it with the introduction of

479
00:32:04,280 --> 00:32:08,560
Speaker 1: aerosol canisters that were lined and lithographed and seamless from

480
00:32:08,600 --> 00:32:12,400
Speaker 1: Crown Cork and Seal Company. Uh. They were called spraw

481
00:32:12,560 --> 00:32:20,920
Speaker 1: Tainer spray tainer. There's no watch, but it's not. It

482
00:32:20,960 --> 00:32:26,080
Speaker 1: feels like it should be that but uh, Latin didn't

483
00:32:26,160 --> 00:32:28,920
Speaker 1: waste any time in adopting this. He put his whip

484
00:32:28,920 --> 00:32:32,240
Speaker 1: cream inside called it Ready Whip. He started selling Ready

485
00:32:32,280 --> 00:32:35,200
Speaker 1: Whip through local milkman in St. Louis, Missouri, but it

486
00:32:35,240 --> 00:32:37,360
Speaker 1: didn't take long for it to be picked up in

487
00:32:37,400 --> 00:32:39,120
Speaker 1: the rest of the United States and in Canada, with

488
00:32:39,160 --> 00:32:43,680
Speaker 1: almost full distribution by nineteen fifty four. Within five years,

489
00:32:44,000 --> 00:32:46,880
Speaker 1: La ban And earned the nickname the Whipped Cream King,

490
00:32:47,560 --> 00:32:52,880
Speaker 1: and he became a multi millionaire. Yeah, he used the

491
00:32:52,920 --> 00:32:55,160
Speaker 1: ready Whip can design for another product. He came up

492
00:32:55,160 --> 00:33:03,240
Speaker 1: with two Ready Shave the shaving Cream. Oh never noticed

493
00:33:03,280 --> 00:33:06,640
Speaker 1: it's very similar to desire. Yeah. Um. It was one

494
00:33:06,640 --> 00:33:08,960
Speaker 1: of the first of its kind at the time, and

495
00:33:09,080 --> 00:33:11,760
Speaker 1: Lapom sold his company in nineteen sixty three. But sales

496
00:33:11,800 --> 00:33:14,680
Speaker 1: continued to increase, and as the twentieth century came to

497
00:33:14,720 --> 00:33:18,440
Speaker 1: a close, out of every two airsolized whipped cream cans,

498
00:33:18,800 --> 00:33:23,400
Speaker 1: one was Ready Whip. Yeah. Ready Whip was definitely the

499
00:33:23,480 --> 00:33:27,120
Speaker 1: brand in second place after a Cool Whip in the

500
00:33:27,320 --> 00:33:31,680
Speaker 1: in the United States market. Um but uh huh, yeah,

501
00:33:31,680 --> 00:33:35,720
Speaker 1: I for some reason had literally never put together that

502
00:33:35,760 --> 00:33:39,200
Speaker 1: these two aerosol cans are essentially the same can. And

503
00:33:39,240 --> 00:33:44,320
Speaker 1: now I'm just thinking about Jurassic Park. So there you go. Yeah,

504
00:33:44,600 --> 00:33:46,920
Speaker 1: same age when he puts it on the pie and

505
00:33:47,160 --> 00:33:49,320
Speaker 1: the poor soul thinks it's gonna get there, gonna get

506
00:33:49,320 --> 00:33:54,560
Speaker 1: whipped crave, and they get shapy crave. It's then outrage.

507
00:33:54,680 --> 00:34:00,920
Speaker 1: That's the outrage of that movie. Overlooked outrage is mentory

508
00:34:00,960 --> 00:34:07,760
Speaker 1: ruined on my dessert. You're this, You're like, you're like, okay.

509
00:34:07,840 --> 00:34:11,200
Speaker 1: The hubris of man did lead to a whole bunch

510
00:34:11,200 --> 00:34:14,640
Speaker 1: of people getting eaten by done and so, but mostly

511
00:34:16,800 --> 00:34:20,320
Speaker 1: some poor sap got shaving cream instead of whipped cream

512
00:34:20,480 --> 00:34:25,840
Speaker 1: on a pie. It we cannot tolerate it. It not

513
00:34:26,120 --> 00:34:29,799
Speaker 1: something we should let slide as food podcasters. Lord, I

514
00:34:29,840 --> 00:34:33,080
Speaker 1: feel like it is our duty to bring attention to

515
00:34:33,200 --> 00:34:38,279
Speaker 1: this poor person whose dessert was ruined. You're you're right,

516
00:34:38,360 --> 00:34:42,840
Speaker 1: You're right. I I became a supervi. They could have

517
00:34:42,880 --> 00:34:45,799
Speaker 1: been like in the following movies. Maybe they were one

518
00:34:45,840 --> 00:34:51,080
Speaker 1: of the bad people. We don't know. I want to

519
00:34:51,120 --> 00:34:53,799
Speaker 1: explore this. I want to explore this further, maybe not

520
00:34:53,880 --> 00:34:59,320
Speaker 1: in this podcast. Alright, alright, alright, So this whole this

521
00:34:59,440 --> 00:35:02,000
Speaker 1: air slide scanned for whipped crepe was not without its

522
00:35:02,000 --> 00:35:04,640
Speaker 1: flaws even when it was first invented, and this was

523
00:35:04,719 --> 00:35:07,600
Speaker 1: during a time of like consumerism and kind of well

524
00:35:07,680 --> 00:35:13,240
Speaker 1: it's always the time of consumerism, but you know, the fifties, yeah, exactly. Um,

525
00:35:13,280 --> 00:35:16,000
Speaker 1: but even then people were still kind of like this

526
00:35:16,080 --> 00:35:20,040
Speaker 1: seems like a waste, kind I would throwing these things away,

527
00:35:20,320 --> 00:35:25,240
Speaker 1: and you know, there's always some cream left after the

528
00:35:25,239 --> 00:35:28,440
Speaker 1: the nitrous oxide is gone. But it was convenient and

529
00:35:28,520 --> 00:35:31,359
Speaker 1: people liked it. Um, you know, still to this day,

530
00:35:31,360 --> 00:35:33,600
Speaker 1: and that's still a conversation to this day about the

531
00:35:33,600 --> 00:35:36,600
Speaker 1: waste of it. Um. Yeah. And I did want to

532
00:35:36,600 --> 00:35:39,839
Speaker 1: put in here because I I get this song stuck

533
00:35:39,880 --> 00:35:42,520
Speaker 1: in my head all the time, and it is a

534
00:35:42,560 --> 00:35:49,359
Speaker 1: French I guess, like children's song. Anyway, I even though

535
00:35:49,440 --> 00:35:52,759
Speaker 1: I learned this in kindergarten, I still remember the moves

536
00:35:53,040 --> 00:35:56,799
Speaker 1: and everything I did. It randomly stuck in my head

537
00:35:56,840 --> 00:35:59,480
Speaker 1: all the time. It's about a deer who's like in

538
00:35:59,520 --> 00:36:02,880
Speaker 1: the woods and this rabbit is in the house and

539
00:36:03,280 --> 00:36:06,560
Speaker 1: seized the deer and it's like, dude, there's a hunter,

540
00:36:06,880 --> 00:36:14,280
Speaker 1: come inside. Didn't they come? They become best friends. But okay,

541
00:36:14,800 --> 00:36:17,080
Speaker 1: but that's so the word The French word for bunny

542
00:36:17,200 --> 00:36:19,799
Speaker 1: is lap pounds. So through this I was I got

543
00:36:19,840 --> 00:36:21,640
Speaker 1: my holiday special stick in my hand and in this

544
00:36:21,719 --> 00:36:30,080
Speaker 1: French song stuck in my head. But lapa lapa. Yeah,

545
00:36:30,160 --> 00:36:36,560
Speaker 1: So for anybody who remembers that, there's a throwback for you. Yeah,

546
00:36:36,760 --> 00:36:38,640
Speaker 1: they ship kids even though they don't really have hands.

547
00:36:38,680 --> 00:36:43,239
Speaker 1: I don't know. It is weird. That's something else will

548
00:36:43,239 --> 00:36:47,319
Speaker 1: have to think on more later, but all right. In

549
00:36:47,440 --> 00:36:52,760
Speaker 1: ninety six, a new product entered the market, cool whip Um.

550
00:36:52,800 --> 00:36:55,480
Speaker 1: And this was the invention of chemist William H. Mitchell

551
00:36:55,960 --> 00:36:58,760
Speaker 1: at Tranil Mills. And this is one of several inventions

552
00:36:58,800 --> 00:37:02,239
Speaker 1: he gets credited for the first being a tapioca substitute

553
00:37:02,280 --> 00:37:06,319
Speaker 1: he developed during World War Two. Soldiers dubbed it Mitchell's

554
00:37:06,440 --> 00:37:10,680
Speaker 1: mud m hm uh. Cool whip save people time, no

555
00:37:10,680 --> 00:37:13,200
Speaker 1: no more devoting the time and arm strength to whipping

556
00:37:13,239 --> 00:37:15,640
Speaker 1: up your own. And it could be frozen, which was

557
00:37:15,680 --> 00:37:18,680
Speaker 1: helpful when it came to shipping nationwide, but also storing

558
00:37:18,800 --> 00:37:22,279
Speaker 1: like both in commercial sense but at home, and it

559
00:37:22,360 --> 00:37:24,879
Speaker 1: quickly spread and was adopted across the country, also aided

560
00:37:24,920 --> 00:37:27,200
Speaker 1: by the fact that cool Whip had no cream or milk,

561
00:37:27,840 --> 00:37:32,400
Speaker 1: so it wasn't dependent on dairy producing regions. General Mills

562
00:37:32,440 --> 00:37:33,920
Speaker 1: really knocked it out of the part too, from what

563
00:37:33,960 --> 00:37:36,560
Speaker 1: I read when it came to marketing, especially when it

564
00:37:36,600 --> 00:37:39,480
Speaker 1: came to joining forces with other bands, like in Mississippi

565
00:37:39,520 --> 00:37:41,319
Speaker 1: mud Pie, which I also went on a rabbit hole

566
00:37:42,080 --> 00:37:44,439
Speaker 1: and very very interested to learn more. But again people

567
00:37:44,480 --> 00:37:49,000
Speaker 1: seem to be like, oh or Jella pudding, and that

568
00:37:49,120 --> 00:37:51,680
Speaker 1: sent me on a hole about Watergate salad? Have you

569
00:37:51,719 --> 00:37:55,160
Speaker 1: ever heard of that? Yeah? But now I have no

570
00:37:55,280 --> 00:37:58,040
Speaker 1: idea what it is. It lets to me like kind

571
00:37:58,040 --> 00:38:00,120
Speaker 1: of like a wal door salad. But I was just like,

572
00:38:00,160 --> 00:38:03,960
Speaker 1: did they name this after the scam hotel? Or the

573
00:38:04,520 --> 00:38:07,680
Speaker 1: I don't think it's the scandal. I don't think it's

574
00:38:07,680 --> 00:38:10,400
Speaker 1: the scandal. Again, nobody seems to know, but there is

575
00:38:10,600 --> 00:38:13,640
Speaker 1: like a thread of people thinking that that's one it's

576
00:38:13,680 --> 00:38:16,120
Speaker 1: one story people tell I'm sure it's you know, kind

577
00:38:16,120 --> 00:38:20,520
Speaker 1: of fun. But anyway, dafer, more and more episode ideals

578
00:38:20,560 --> 00:38:24,719
Speaker 1: they're filing up. But because this product was so popular,

579
00:38:25,120 --> 00:38:28,720
Speaker 1: the brand name became synonymous with the products, so similar

580
00:38:28,760 --> 00:38:35,000
Speaker 1: to Klean x cool cool Whip. During the diet trends

581
00:38:35,120 --> 00:38:37,600
Speaker 1: of the nineties, lower calorie options of cool Whip came

582
00:38:37,640 --> 00:38:40,839
Speaker 1: out You have cool Whip Flight and cool Whip Free. Uh.

583
00:38:42,000 --> 00:38:45,160
Speaker 1: Time included ready Whip on its list of top one

584
00:38:45,239 --> 00:38:51,279
Speaker 1: hundred consumer items of the twentieth century. I know. And

585
00:38:51,320 --> 00:38:56,279
Speaker 1: then an explosion at a nitrous oxide factory caused the

586
00:38:56,320 --> 00:38:58,680
Speaker 1: shortage of ready Whip right in time for the holiday season.

587
00:38:58,680 --> 00:39:02,320
Speaker 1: That had people panicking. One person died in the explosion,

588
00:39:02,480 --> 00:39:06,600
Speaker 1: and it launched a federal investigation. And I mean, it's

589
00:39:06,680 --> 00:39:08,799
Speaker 1: really interesting because it's one of those things I've never

590
00:39:08,800 --> 00:39:11,719
Speaker 1: really thought about before. But only two companies operating a

591
00:39:11,760 --> 00:39:15,640
Speaker 1: combined five facilities produce nitrous oxide for the United States

592
00:39:15,680 --> 00:39:17,480
Speaker 1: in Canada, so if you do have a problem at

593
00:39:17,480 --> 00:39:24,120
Speaker 1: one of them. Yeah, it's a huge distribution down and

594
00:39:24,200 --> 00:39:27,560
Speaker 1: cool whip mixings was introduced, and this is essentially cool

595
00:39:27,560 --> 00:39:30,200
Speaker 1: whip with things like Oreo cookie pieces that you mix in.

596
00:39:30,320 --> 00:39:36,960
Speaker 1: I went through a period right these Huh Yeah, I'm

597
00:39:37,000 --> 00:39:39,799
Speaker 1: just I'm I'm low key mystified by all of this

598
00:39:39,880 --> 00:39:42,800
Speaker 1: because this was never a product that I that I

599
00:39:42,880 --> 00:39:47,800
Speaker 1: wanted to consume, and so the idea of of selling

600
00:39:47,840 --> 00:39:51,919
Speaker 1: it with like the apparent intention to eat it kind

601
00:39:52,000 --> 00:39:57,960
Speaker 1: of sort of on its own. It's very mystifying and

602
00:39:58,000 --> 00:39:59,799
Speaker 1: no no shade on anyone who likes it, y'all like

603
00:39:59,840 --> 00:40:05,000
Speaker 1: what you like? Uh, but uh, I guess, I guess.

604
00:40:05,000 --> 00:40:08,280
Speaker 1: The texture of it is just such an interesting texture,

605
00:40:08,320 --> 00:40:13,680
Speaker 1: and especially when it's frozen, like yeah, oh my gosh,

606
00:40:14,840 --> 00:40:25,480
Speaker 1: y'all foams, foams, y'all your shirt? No one would know

607
00:40:26,320 --> 00:40:30,760
Speaker 1: for a very select group of people. People around Atlanta

608
00:40:30,840 --> 00:40:35,759
Speaker 1: would probably think you're talking about Lost Cat. Lost Cat

609
00:40:35,880 --> 00:40:38,240
Speaker 1: is a piece of art by local artists are Land.

610
00:40:38,960 --> 00:40:43,640
Speaker 1: It features the word foam the poster. I mean, it

611
00:40:43,680 --> 00:40:47,600
Speaker 1: could mean a lot of different things. They could. It's

612
00:40:47,680 --> 00:40:51,800
Speaker 1: just like, I haven't gotten any new T shirt designs

613
00:40:51,800 --> 00:40:56,040
Speaker 1: in a long time, and there's been some real banger

614
00:40:56,120 --> 00:41:01,719
Speaker 1: of ideas. To see our current designs, you can go

615
00:41:01,760 --> 00:41:08,040
Speaker 1: to t public dot com and we're always accepting suggestions.

616
00:41:08,440 --> 00:41:13,360
Speaker 1: Yeah yeah, heck um, well, I guess that that is

617
00:41:13,400 --> 00:41:16,920
Speaker 1: what we have to say about Whipped Cream for today.

618
00:41:17,600 --> 00:41:19,719
Speaker 1: It is, but we do have some listener mail for you.

619
00:41:20,560 --> 00:41:22,520
Speaker 1: But first we've got one more quick break for a

620
00:41:22,560 --> 00:41:35,200
Speaker 1: word from our sponsor, and we're back. Thank you sponsor, Yes,

621
00:41:35,280 --> 00:41:45,600
Speaker 1: thank you, And we're back with listener who whip Man,

622
00:41:45,680 --> 00:41:48,400
Speaker 1: cool whipcas really my brain? Thanks cool wit before it.

623
00:41:48,400 --> 00:41:59,640
Speaker 1: Thanks whipped Cream. Wow. Susanne Ripe Regarding the sticky jackfruit, sap,

624
00:42:00,000 --> 00:42:01,719
Speaker 1: you can get rid of it by sticking your hand

625
00:42:01,760 --> 00:42:04,719
Speaker 1: in some uncooked rice. My mom used to make me

626
00:42:04,760 --> 00:42:06,759
Speaker 1: cut up ripe jack fruit, and I didn't mind doing

627
00:42:06,800 --> 00:42:08,479
Speaker 1: it because then I got to play with the rice

628
00:42:08,640 --> 00:42:12,160
Speaker 1: in the rice tub. Speaking of lunar New Year, my

629
00:42:12,200 --> 00:42:13,960
Speaker 1: brother and I have a tradition of going to the

630
00:42:14,800 --> 00:42:18,040
Speaker 1: KFC down the road from our temple on New Year's Eve.

631
00:42:18,320 --> 00:42:21,120
Speaker 1: We'd have to stay at the temple until midnight ticked over.

632
00:42:21,440 --> 00:42:23,000
Speaker 1: We'd be starving by the end of it, and the

633
00:42:23,080 --> 00:42:25,600
Speaker 1: KFC was the only thing open since our temples in

634
00:42:25,680 --> 00:42:27,960
Speaker 1: the six It's built up a lot now and has

635
00:42:28,000 --> 00:42:31,520
Speaker 1: its own food hall with vegetarian versions of Vietnamese classics.

636
00:42:31,640 --> 00:42:34,960
Speaker 1: But we still go every year. Not a traditional food

637
00:42:34,960 --> 00:42:36,919
Speaker 1: in the normal sense, but still something I look forward

638
00:42:36,960 --> 00:42:40,440
Speaker 1: to passing on to the next generation. I love it.

639
00:42:40,440 --> 00:42:43,480
Speaker 1: I love things like that, when you make your own. Yeah. No,

640
00:42:43,640 --> 00:42:51,320
Speaker 1: of course, that's uh, that's great. Yeah yeah, uh, Carolina wrote,

641
00:42:51,960 --> 00:42:55,279
Speaker 1: I hope I pronounced that correctly. I was. That's not

642
00:42:55,360 --> 00:42:58,200
Speaker 1: what they wrote. That's not editor anyway. Okay, here we go.

643
00:42:58,360 --> 00:43:01,360
Speaker 1: Um I was. I died that you made an episode

644
00:43:01,400 --> 00:43:04,000
Speaker 1: about my favorite fruit. Growing up in a small town

645
00:43:04,000 --> 00:43:07,200
Speaker 1: in Utah, I never had an opportunity to try per simmons.

646
00:43:07,480 --> 00:43:09,520
Speaker 1: I only knew about them from a story my mother

647
00:43:09,560 --> 00:43:12,560
Speaker 1: told from her childhood in Florida, when some neighbor kids

648
00:43:12,600 --> 00:43:15,400
Speaker 1: threw rotten per simmons at her, which soured her on

649
00:43:15,480 --> 00:43:17,560
Speaker 1: per simmons to this day, and which she brings up

650
00:43:17,640 --> 00:43:21,120
Speaker 1: every single time I offer anyone per simmons. In my

651
00:43:21,280 --> 00:43:24,880
Speaker 1: teen years, I discovered and fell in love with Japanese poetry.

652
00:43:25,160 --> 00:43:28,120
Speaker 1: Per Simmons are a fairly common subject in haiku as

653
00:43:28,160 --> 00:43:31,640
Speaker 1: well as in Japanese paintings. I came across this poem

654
00:43:31,760 --> 00:43:36,640
Speaker 1: by Masaoka Shiki write me down as one who loved

655
00:43:36,680 --> 00:43:41,239
Speaker 1: poetry and per Simmons. That poem made me want to

656
00:43:41,239 --> 00:43:44,200
Speaker 1: try this fruit that a hi ku bastard loved so much.

657
00:43:44,480 --> 00:43:46,080
Speaker 1: I was so excited the first time I found them

658
00:43:46,080 --> 00:43:48,480
Speaker 1: in a grocery store, and I discovered that I also

659
00:43:48,560 --> 00:43:51,719
Speaker 1: love this luscious fruit. Now my family gives me per

660
00:43:51,719 --> 00:43:55,600
Speaker 1: Simmons as Christmas gifts instead of the traditional orange. Another

661
00:43:55,640 --> 00:43:58,239
Speaker 1: famous person in related haiku is attributed to the most

662
00:43:58,360 --> 00:44:03,920
Speaker 1: famous female classic hiku poet, Chionni. Whether a stringent, I

663
00:44:04,000 --> 00:44:06,720
Speaker 1: do not know? This is my first per simmon picking.

664
00:44:07,800 --> 00:44:10,680
Speaker 1: This poem is interpreted as being a metaphor for the

665
00:44:10,760 --> 00:44:14,280
Speaker 1: uncertainty she felt on getting married. Just as she didn't

666
00:44:14,280 --> 00:44:16,080
Speaker 1: know if per simmon would be a stringent or not,

667
00:44:16,239 --> 00:44:18,279
Speaker 1: she couldn't tell if her marriage would be happy or not.

668
00:44:18,760 --> 00:44:20,680
Speaker 1: I can say from experience that when you have an

669
00:44:20,680 --> 00:44:26,560
Speaker 1: astringent per simmon, you know from the first bite. I

670
00:44:26,840 --> 00:44:32,480
Speaker 1: love all of this. So but yes, simon poetry, Oh

671
00:44:32,520 --> 00:44:39,800
Speaker 1: my goodness, not one but two right, that's amazing. I

672
00:44:39,840 --> 00:44:44,239
Speaker 1: can't believe we didn't encounter this. Oh there's always more.

673
00:44:44,280 --> 00:44:47,720
Speaker 1: There's always more out there, Yes, always, And and as

674
00:44:47,880 --> 00:44:50,520
Speaker 1: your listeners probably know, one of our very favorite things

675
00:44:50,640 --> 00:44:56,840
Speaker 1: is food poetry. Yes, always send that in yes, yes,

676
00:44:56,920 --> 00:45:00,920
Speaker 1: And speaking of we have a bonus thirt email because

677
00:45:00,960 --> 00:45:07,400
Speaker 1: it's so perfect. Uh. Savannah wrote, I hate saffron all caps.

678
00:45:07,840 --> 00:45:10,719
Speaker 1: I hope I got the mood of it. It was

679
00:45:10,760 --> 00:45:13,319
Speaker 1: a very interesting episode to listen to. However, I will

680
00:45:13,400 --> 00:45:16,960
Speaker 1: always hate saffron. It smells like a pool floaty, like

681
00:45:17,000 --> 00:45:20,399
Speaker 1: a sickly plastic smell. It tastes the same, and it's

682
00:45:20,440 --> 00:45:22,440
Speaker 1: so expensive. I will go out of my way to

683
00:45:22,480 --> 00:45:27,080
Speaker 1: make sure nothing I eat ever include saffron. I have

684
00:45:27,200 --> 00:45:32,239
Speaker 1: written a haiku about my hate of saffron. I hate you, saffron.

685
00:45:32,640 --> 00:45:35,600
Speaker 1: You taste like nasty plastic. You smell like it too.

686
00:45:37,880 --> 00:45:44,440
Speaker 1: Excellent excellent, Oh wow, wow wow wow. All food poetry

687
00:45:44,440 --> 00:45:49,759
Speaker 1: has to be positive. Oh sure, yeah, I mean poetry

688
00:45:49,880 --> 00:45:53,080
Speaker 1: can can express a broad range of emotion, and we

689
00:45:53,160 --> 00:45:56,399
Speaker 1: have gone through a broad range of emotion and this

690
00:45:56,480 --> 00:46:04,239
Speaker 1: listener of male section, I've loved every min yes so much. Yeah.

691
00:46:04,320 --> 00:46:06,319
Speaker 1: So thanks to those listeners for writing. If you would

692
00:46:06,360 --> 00:46:08,560
Speaker 1: like to write to us, you can our emails Hello

693
00:46:08,640 --> 00:46:11,480
Speaker 1: at favorit pod dot com. We're also on social media.

694
00:46:11,560 --> 00:46:14,640
Speaker 1: You can find us on Twitter, Facebook, and Instagram at

695
00:46:14,719 --> 00:46:16,880
Speaker 1: savor pod, and we do hope to hear from you.

696
00:46:17,360 --> 00:46:19,520
Speaker 1: Savor is a production of I Heart Radio. For more

697
00:46:19,520 --> 00:46:21,799
Speaker 1: podcasts my heart Radio, you can visit the I heart

698
00:46:21,880 --> 00:46:24,480
Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your

699
00:46:24,520 --> 00:46:27,600
Speaker 1: favorite shows. Thanks as always to our super producers Dylan

700
00:46:27,640 --> 00:46:30,120
Speaker 1: Fagan and Andrew Howard. Thanks to you for listening, and

701
00:46:30,120 --> 00:46:31,759
Speaker 1: we hope that lots more good things are coming your

702
00:46:31,800 --> 00:46:32,000
Speaker 1: way