1 00:00:08,760 --> 00:00:11,120 Speaker 1: Hell though, Malcome Disaber production of I Heart Radio. I'm 2 00:00:11,119 --> 00:00:13,840 Speaker 1: Anny Reese and I'm Lauren Vogelbaum. And today we have 3 00:00:13,880 --> 00:00:18,680 Speaker 1: an episode for you about Aqua Faba. Yes, and several 4 00:00:18,720 --> 00:00:21,720 Speaker 1: of you listeners have written about this one. We even 5 00:00:21,760 --> 00:00:24,759 Speaker 1: got a fan made podcast about it, which was awesome. Yes, 6 00:00:24,840 --> 00:00:27,080 Speaker 1: and the way back. Yeah, this has been a long 7 00:00:27,120 --> 00:00:32,839 Speaker 1: requested episode topic that we've been avoiding so hard, not 8 00:00:32,880 --> 00:00:35,360 Speaker 1: because we don't like it or we were just worried 9 00:00:35,360 --> 00:00:38,000 Speaker 1: about do you know the science of it? I will 10 00:00:38,040 --> 00:00:41,160 Speaker 1: say we were discussing this. It's incredibly recent. I thought 11 00:00:41,159 --> 00:00:46,400 Speaker 1: it was this same same, but yeah, I've never made it. 12 00:00:46,520 --> 00:00:50,360 Speaker 1: I am on a big chickpeak kick right now that 13 00:00:50,440 --> 00:00:54,240 Speaker 1: I think started back with our Sutar episode, and I've 14 00:00:54,240 --> 00:00:57,480 Speaker 1: been making a lot of like cucumber salads with chickpeas 15 00:00:57,480 --> 00:01:01,520 Speaker 1: and tomatoes until and um so I have a lot 16 00:01:01,560 --> 00:01:06,720 Speaker 1: of the the required juice, which sounds really gross, but 17 00:01:06,800 --> 00:01:09,400 Speaker 1: that's that's what we're talking about. No, I don't know 18 00:01:09,480 --> 00:01:11,840 Speaker 1: that that sounds. That sounds just okay. Like having a 19 00:01:11,840 --> 00:01:14,319 Speaker 1: lot of the required juice I think is a super 20 00:01:14,360 --> 00:01:18,760 Speaker 1: good thing to have in whatever situation. Yeah, but what 21 00:01:18,840 --> 00:01:23,280 Speaker 1: if you're a vampire, or you know, you're in a 22 00:01:23,319 --> 00:01:26,600 Speaker 1: certain Star Wars universe and you're like making clones of 23 00:01:26,680 --> 00:01:29,360 Speaker 1: some guy that you shouldn't been making clones of. Like, 24 00:01:29,480 --> 00:01:33,680 Speaker 1: I don't know. There are instances where perhaps people shouldn't 25 00:01:33,680 --> 00:01:41,800 Speaker 1: have the but not this one. This is a difference situation. Yes, yes, 26 00:01:42,640 --> 00:01:49,760 Speaker 1: I am not a vampire. Am I a Star Wars universe? 27 00:01:49,920 --> 00:01:53,640 Speaker 1: I don't live in that universe, even though I try sometimes. Yeah, yeah, 28 00:01:55,240 --> 00:01:57,040 Speaker 1: either of the two of us as a vampire. We've 29 00:01:57,080 --> 00:02:00,800 Speaker 1: already discussed that. It's probably me, so um, that's okay though, 30 00:02:02,080 --> 00:02:05,480 Speaker 1: definitely so yeah, so you should put some of that 31 00:02:05,560 --> 00:02:08,440 Speaker 1: to use. I I haven't really played with it either, um, 32 00:02:08,480 --> 00:02:11,120 Speaker 1: but now I'm like, I really want to. Um, I 33 00:02:11,160 --> 00:02:13,760 Speaker 1: don't eat a lot of eggs, and so I'm like, 34 00:02:13,800 --> 00:02:20,720 Speaker 1: oh I should Why do I not do this? Yes? Uh, 35 00:02:20,960 --> 00:02:24,000 Speaker 1: I want to try making a cocktail with a lot 36 00:02:24,040 --> 00:02:26,120 Speaker 1: of times you can make it like an egg white, 37 00:02:27,000 --> 00:02:31,320 Speaker 1: uh kind of substitute to use in cocktails to make 38 00:02:31,320 --> 00:02:33,640 Speaker 1: them all nice and foamy. Yeah yeah, yeah, And I 39 00:02:33,680 --> 00:02:35,880 Speaker 1: love a good egg white cocktail. But a lot of times, 40 00:02:36,600 --> 00:02:42,240 Speaker 1: I you know me, I don't like wasting anything, and 41 00:02:42,280 --> 00:02:44,240 Speaker 1: so when I use an egg white cocktail. Then I 42 00:02:44,240 --> 00:02:45,880 Speaker 1: have to have a plan for the yolk, and so 43 00:02:45,960 --> 00:02:48,720 Speaker 1: it's like a double like I have to have to 44 00:02:48,760 --> 00:02:52,720 Speaker 1: think everything out um, which is very silly, but it 45 00:02:52,880 --> 00:02:56,360 Speaker 1: is something that the way I see you, I see you. 46 00:02:56,400 --> 00:02:59,079 Speaker 1: I've had any number of frozen whites or frozen yolks 47 00:02:59,120 --> 00:03:01,320 Speaker 1: at different times in my life, depending on what I 48 00:03:01,360 --> 00:03:06,480 Speaker 1: was doing. So yeah, yes, um, but yeah, yeah you 49 00:03:06,520 --> 00:03:08,760 Speaker 1: can you can see that. This is like, I think, 50 00:03:08,760 --> 00:03:15,000 Speaker 1: the strangest collection of see also um episodes that I've 51 00:03:15,040 --> 00:03:17,600 Speaker 1: ever said out loud on this show. But you can 52 00:03:17,600 --> 00:03:21,600 Speaker 1: see our previous episode on hummus um and also the 53 00:03:21,600 --> 00:03:24,400 Speaker 1: one on baked beans, and also the one on whipped cream. 54 00:03:27,000 --> 00:03:32,920 Speaker 1: Oh I am intrigued. Okay, I love whipped cream. And 55 00:03:32,960 --> 00:03:35,520 Speaker 1: the other day I was getting some story. I don't 56 00:03:35,520 --> 00:03:37,640 Speaker 1: get it very often, and they were asking what I 57 00:03:37,680 --> 00:03:39,160 Speaker 1: was going to use it for when I was checking out, 58 00:03:39,200 --> 00:03:41,200 Speaker 1: and I said I'd like to put it on coffee 59 00:03:41,600 --> 00:03:44,040 Speaker 1: with some cinnamon, and they acted like I was the 60 00:03:44,080 --> 00:03:47,640 Speaker 1: most genius person ever And it was the sweetest. It 61 00:03:47,680 --> 00:03:49,400 Speaker 1: made me feel so good. They're like, oh, I can't 62 00:03:49,440 --> 00:03:53,760 Speaker 1: wait to try it. But anyway, whipped cream is the 63 00:03:53,760 --> 00:03:58,440 Speaker 1: one that's really I'm really intrigued by out of that list. Yeah, 64 00:03:58,560 --> 00:04:02,840 Speaker 1: well it's a word where where we're talking about foams um, 65 00:04:02,920 --> 00:04:11,360 Speaker 1: which I suppose brings us to our question. Yes, aqua faba. 66 00:04:12,160 --> 00:04:16,799 Speaker 1: What is it? Well, aqua faba is the cooking liquid 67 00:04:17,000 --> 00:04:22,039 Speaker 1: from simmered beans, typically chickpeas. UM. It's water that contains 68 00:04:22,040 --> 00:04:25,240 Speaker 1: a bunch of beans stuff that makes it a sort 69 00:04:25,279 --> 00:04:29,080 Speaker 1: of goo um that, as it turns out, has these 70 00:04:29,240 --> 00:04:33,839 Speaker 1: foam stabilizing properties that are weirdly similar to those of 71 00:04:33,920 --> 00:04:37,240 Speaker 1: egg whites. So many times that a recipe calls for 72 00:04:37,279 --> 00:04:39,680 Speaker 1: you to whip egg whites into a foam, you can 73 00:04:39,800 --> 00:04:45,599 Speaker 1: use this bean liquid instead. Um in meringues, mooses, frostings, yes, 74 00:04:45,680 --> 00:04:50,160 Speaker 1: cocktails like flips, sauces like mayo, and baked goods from 75 00:04:50,279 --> 00:04:54,520 Speaker 1: pancakes to muffins to angel food cake. Um. The word 76 00:04:54,760 --> 00:04:58,960 Speaker 1: comes from the Latin for water aqua and for beans faba. 77 00:04:59,040 --> 00:05:01,760 Speaker 1: And yet you can get aqua faba by cooking chickpeas 78 00:05:01,839 --> 00:05:05,279 Speaker 1: or other beans yourself, or by simply straining the liquid 79 00:05:05,480 --> 00:05:08,080 Speaker 1: out of a can of beans. Um. Look for unsalted 80 00:05:08,480 --> 00:05:11,159 Speaker 1: canned beans, though, or be careful to adjust your salt 81 00:05:11,279 --> 00:05:14,760 Speaker 1: levels in your cooking. Chickpeas are most often used because 82 00:05:14,800 --> 00:05:18,240 Speaker 1: they're cooking liquid has a pretty neutral color and flavor, 83 00:05:18,560 --> 00:05:22,440 Speaker 1: and also because chickpeas happen to contain a lot of 84 00:05:22,480 --> 00:05:26,920 Speaker 1: the proteins that make aqua faba work. So let's break 85 00:05:26,920 --> 00:05:29,920 Speaker 1: that down a little bit. Chickpeas chickpeas also called garbonzo 86 00:05:30,000 --> 00:05:33,400 Speaker 1: beans whole other episode that we still haven't done. But um, 87 00:05:33,400 --> 00:05:35,560 Speaker 1: But these are a type of lagume um, which is 88 00:05:35,640 --> 00:05:38,800 Speaker 1: the protein rich seed of a plant that can be 89 00:05:38,839 --> 00:05:41,800 Speaker 1: cooked and made into all kinds of dishes, and the 90 00:05:41,880 --> 00:05:45,040 Speaker 1: proteins in them that make all of this work. Okay, 91 00:05:45,400 --> 00:05:47,160 Speaker 1: two of the proteins that occur in both eggs and 92 00:05:47,200 --> 00:05:52,320 Speaker 1: aquafaba that um make these substances grab onto air molecules 93 00:05:52,520 --> 00:05:57,159 Speaker 1: and then hold them in a foam our albumins and globulins. Now, 94 00:05:57,160 --> 00:06:01,280 Speaker 1: these proteins are usually baled up in watery solutions with 95 00:06:01,480 --> 00:06:06,240 Speaker 1: ends that dislike water tucked inside the ball. So when 96 00:06:06,279 --> 00:06:11,040 Speaker 1: you agitate a solution of water that contains these proteins, 97 00:06:11,080 --> 00:06:14,600 Speaker 1: meaning you like physically whip or shake it, the proteins 98 00:06:14,680 --> 00:06:19,719 Speaker 1: unravel a little bit and expose those hydrophobic parts. So 99 00:06:19,720 --> 00:06:22,560 Speaker 1: so then the whole protein chain has to reorient itself 100 00:06:22,800 --> 00:06:25,479 Speaker 1: with respect to all the scary water molecules around it. 101 00:06:25,600 --> 00:06:27,880 Speaker 1: So the parts that don't mind water trap the water 102 00:06:27,960 --> 00:06:30,760 Speaker 1: in these little pods, and the parts that hate it 103 00:06:31,040 --> 00:06:34,840 Speaker 1: form these nice safe structures around air bubbles to help 104 00:06:35,000 --> 00:06:39,200 Speaker 1: keep the watery bits held fast in those pods. Yeah, 105 00:06:39,640 --> 00:06:49,200 Speaker 1: a foam um chickpea water also contains saponins, which are 106 00:06:49,320 --> 00:06:53,040 Speaker 1: a type of emulsifier, meaning that they can grab onto 107 00:06:53,040 --> 00:06:55,600 Speaker 1: both waters and oils and make them make them play 108 00:06:55,680 --> 00:06:59,840 Speaker 1: nice instead of separating out. And now um, just like 109 00:07:00,000 --> 00:07:02,760 Speaker 1: when you're using egg whites, when you're using aqua faba, 110 00:07:03,120 --> 00:07:07,200 Speaker 1: it can help to stabilize the proteins in these foams. 111 00:07:07,240 --> 00:07:09,440 Speaker 1: To add a little bit of an acid um like 112 00:07:09,560 --> 00:07:12,560 Speaker 1: lemon juice or vinegar or cream of tartar. This will 113 00:07:12,720 --> 00:07:15,920 Speaker 1: lower the pH of the liquid in general. And and 114 00:07:16,120 --> 00:07:18,960 Speaker 1: let's the proteins in a on wind a k a 115 00:07:19,080 --> 00:07:22,120 Speaker 1: d nature a little bit and prevents them from locking 116 00:07:22,160 --> 00:07:24,559 Speaker 1: back up. If they lock back up, that cannot push 117 00:07:24,600 --> 00:07:27,720 Speaker 1: water out of a foam, thus making it a leaky 118 00:07:27,720 --> 00:07:32,960 Speaker 1: indoor collapsey. Neither neither one is what you want. No 119 00:07:35,000 --> 00:07:38,040 Speaker 1: um and aqua faba also contains some sugars and starches 120 00:07:38,480 --> 00:07:41,560 Speaker 1: that help grab onto water molecules, making a foam more 121 00:07:41,640 --> 00:07:45,760 Speaker 1: thick and stable. Um. Some brands of canned chickpeas use 122 00:07:46,280 --> 00:07:49,080 Speaker 1: further additives like combu, which is a which is a 123 00:07:49,120 --> 00:07:53,320 Speaker 1: type of seaweed that contains these compounds that help emulsify 124 00:07:53,360 --> 00:07:57,280 Speaker 1: and stabilize liquid mixtures. Even further, this is added to 125 00:07:57,400 --> 00:08:00,640 Speaker 1: reduce like the gassiness of beans. But all so, yeah, 126 00:08:00,880 --> 00:08:03,040 Speaker 1: it acts as a bonus helper in the case of 127 00:08:03,040 --> 00:08:08,800 Speaker 1: aqua faba. And there is a lot of information out 128 00:08:08,800 --> 00:08:11,720 Speaker 1: there on how to use aqua faba from the cooking 129 00:08:11,760 --> 00:08:15,080 Speaker 1: bloggers of the world. Um, you know, if you're if 130 00:08:15,120 --> 00:08:19,000 Speaker 1: you're into trying this at home, definitely just just just 131 00:08:19,080 --> 00:08:21,760 Speaker 1: go to the Google. It will have so much information 132 00:08:21,800 --> 00:08:25,040 Speaker 1: for you. Um. But but yeah, another frequent piece of 133 00:08:25,040 --> 00:08:27,400 Speaker 1: advice that I've seen is to um, if you whip 134 00:08:27,480 --> 00:08:31,400 Speaker 1: up your aqua faba before using it, um, lightly cook 135 00:08:31,440 --> 00:08:33,800 Speaker 1: it in order to help get out some of the 136 00:08:34,320 --> 00:08:37,760 Speaker 1: beanie flavor. Oh yeah, kind of when you make a 137 00:08:37,800 --> 00:08:41,000 Speaker 1: regular meringue, like using cold not necessarily cold, but like 138 00:08:41,080 --> 00:08:46,960 Speaker 1: clean um, sure, utensils, bowls, what have you. Yeah, you 139 00:08:46,960 --> 00:08:48,640 Speaker 1: want to make sure there's no water in there. You 140 00:08:48,679 --> 00:08:52,880 Speaker 1: wanna any any dirt or dust is gonna obviously be weird, um, 141 00:08:52,920 --> 00:08:55,679 Speaker 1: but water will really muck it up. So watch out 142 00:08:55,720 --> 00:08:58,280 Speaker 1: for that water or fats. Yeah, you know, speaking of 143 00:08:59,160 --> 00:09:01,720 Speaker 1: the whole time you've been talking about foam, I used 144 00:09:01,760 --> 00:09:06,959 Speaker 1: to have a sadness, a childlike sadness around foam, and 145 00:09:06,960 --> 00:09:08,360 Speaker 1: I would cry when I would see it because I 146 00:09:08,360 --> 00:09:14,559 Speaker 1: thought I read that story about mermaids Christian Anderson screwed 147 00:09:14,600 --> 00:09:16,920 Speaker 1: you up about phones, dude, and I would get so 148 00:09:17,040 --> 00:09:20,959 Speaker 1: upset when i'd see it. I'd be like, it didn't 149 00:09:21,000 --> 00:09:24,120 Speaker 1: change until there was my little pony named ce Foam 150 00:09:24,200 --> 00:09:27,160 Speaker 1: who was born from foam, and I was okay, well 151 00:09:27,160 --> 00:09:33,000 Speaker 1: that's all right then, yes, actually, yeah, I I also 152 00:09:33,040 --> 00:09:36,800 Speaker 1: want to apologize the vampires. Um, as long as you're 153 00:09:36,800 --> 00:09:39,720 Speaker 1: acquiring your blood safely, then I don't want to not 154 00:09:39,840 --> 00:09:44,160 Speaker 1: hurt any anyone else. Um. You know, I don't want 155 00:09:44,160 --> 00:09:48,400 Speaker 1: to judge. Thank thank you, thank you Annie. That's it 156 00:09:48,559 --> 00:09:54,319 Speaker 1: is the twenty one century and donation techniques are quite advanced. Yes, 157 00:09:55,880 --> 00:09:59,720 Speaker 1: you're right, I apologize that was That was rude of me. However, 158 00:09:59,760 --> 00:10:01,880 Speaker 1: if you're using blood in the Star Wars universe, to 159 00:10:01,960 --> 00:10:04,240 Speaker 1: make an import Palpatine clone that I'm still a get 160 00:10:04,280 --> 00:10:06,920 Speaker 1: set still. Okay, now you have to put your foot 161 00:10:06,920 --> 00:10:10,400 Speaker 1: down somewhere. I appreciate that. I think it's important to 162 00:10:10,440 --> 00:10:13,480 Speaker 1: have lines and to you know, make them clear. M 163 00:10:14,160 --> 00:10:23,320 Speaker 1: thank you and I'm sorry. Uh yeah, um My. My 164 00:10:23,360 --> 00:10:26,240 Speaker 1: association with the word foam is just we have a 165 00:10:26,280 --> 00:10:28,920 Speaker 1: local artist here in Atlanta who goes by the name 166 00:10:28,960 --> 00:10:34,840 Speaker 1: our Land and he's got this this this poster, this 167 00:10:35,360 --> 00:10:38,720 Speaker 1: fake poster of a lost cat called lost Cat, and 168 00:10:38,840 --> 00:10:41,840 Speaker 1: on it it just has the word foam. It's like 169 00:10:41,880 --> 00:10:46,720 Speaker 1: describing the cat and one of the descriptors is just foam. 170 00:10:46,720 --> 00:10:51,200 Speaker 1: And so particularly for me, no, no it doesn't, but 171 00:10:51,320 --> 00:10:57,360 Speaker 1: you know made you think, yeah it did it did? 172 00:10:58,600 --> 00:11:03,040 Speaker 1: Um at any rate, Aquifer baba for all of these 173 00:11:03,520 --> 00:11:09,200 Speaker 1: science reasons before we got into mermaids and vampires. Um, 174 00:11:09,240 --> 00:11:11,880 Speaker 1: for all of those science reasons. Aqua fab is a 175 00:11:11,920 --> 00:11:15,360 Speaker 1: pretty great substitute for egg whites for people who don't 176 00:11:15,400 --> 00:11:18,280 Speaker 1: eat those for whatever reason in whatever moment um. You know, 177 00:11:18,320 --> 00:11:21,199 Speaker 1: maybe your vegan or have an allergy or an intolerance. 178 00:11:21,240 --> 00:11:25,040 Speaker 1: Maybe you're concerned about raw applications of egg whites, like 179 00:11:25,160 --> 00:11:28,559 Speaker 1: in cocktails or some mooses. Um. Maybe eggs are just expensive. 180 00:11:29,080 --> 00:11:33,120 Speaker 1: Aquafaba is superior to some other egg substitutes UM that 181 00:11:33,200 --> 00:11:37,200 Speaker 1: get used in recipes because it's both gels and foams. Um. 182 00:11:37,240 --> 00:11:39,520 Speaker 1: It's a funny word. So okay, yeah, you know this 183 00:11:39,600 --> 00:11:41,800 Speaker 1: stuff like apple sauce. Like, if you've ever seen a 184 00:11:41,840 --> 00:11:43,920 Speaker 1: recipe that calls for apple sauce and a baked good 185 00:11:43,960 --> 00:11:46,720 Speaker 1: instead of eggs, apple sauce will gel, It will not 186 00:11:46,840 --> 00:11:52,520 Speaker 1: foam unless something is very wrong. And uh an aqua faba. Yeah, 187 00:11:52,640 --> 00:11:55,000 Speaker 1: it's also just a great way to make use of 188 00:11:55,040 --> 00:11:58,640 Speaker 1: a food product that would otherwise go to waste. Yes, 189 00:11:59,120 --> 00:12:00,960 Speaker 1: that's one of the things when I was reading about this, 190 00:12:01,000 --> 00:12:03,360 Speaker 1: I was like, I can use this. I've just been 191 00:12:03,400 --> 00:12:08,480 Speaker 1: drading it for something all about preventing that food waste. 192 00:12:08,480 --> 00:12:14,200 Speaker 1: That's amazing. Yeah. Yeah, So what about the nutrition. Well, 193 00:12:14,600 --> 00:12:17,160 Speaker 1: by itself, aqua faba really is pretty much just like 194 00:12:17,320 --> 00:12:21,839 Speaker 1: slightly gooey water. UM. Like like two tablespoons, which is 195 00:12:21,840 --> 00:12:25,199 Speaker 1: about the volume equivalent of a single egg white UM 196 00:12:25,280 --> 00:12:29,400 Speaker 1: has just six to ten calories trace nutrients. UM. It 197 00:12:29,480 --> 00:12:31,560 Speaker 1: won't really fill you up or keep you going. It's 198 00:12:31,600 --> 00:12:34,120 Speaker 1: really just there for the physical effects, like an egg 199 00:12:34,160 --> 00:12:37,320 Speaker 1: white has like a lot more protein to it. Also, 200 00:12:37,640 --> 00:12:42,400 Speaker 1: do note that um beans can cause gas and intestinal 201 00:12:42,440 --> 00:12:45,640 Speaker 1: discomfort in some people, and aqua faba is made up 202 00:12:45,679 --> 00:12:49,160 Speaker 1: of the specific stuff that gives people trouble UM. As 203 00:12:49,200 --> 00:12:52,800 Speaker 1: we discussed in our Baked Beans episode, many lagoons contain 204 00:12:53,040 --> 00:12:56,200 Speaker 1: these complex sugars um that the human body can't break 205 00:12:56,240 --> 00:12:58,120 Speaker 1: down um. But some of the microbes that live in 206 00:12:58,160 --> 00:13:00,560 Speaker 1: our guts can break them down and they love them, 207 00:13:00,600 --> 00:13:03,480 Speaker 1: and so they'll eat them and excrete gas, which yeah, 208 00:13:03,520 --> 00:13:06,640 Speaker 1: then builds up in your gut until you excrete it. 209 00:13:07,480 --> 00:13:11,240 Speaker 1: So you can reduce this gas production by cooking beans 210 00:13:11,240 --> 00:13:13,400 Speaker 1: and water. Some of those sugars leach into the water, 211 00:13:13,480 --> 00:13:15,800 Speaker 1: so you just discard the cooking liquid to get rid 212 00:13:15,840 --> 00:13:20,480 Speaker 1: of them. But that's what aquafab is. So so if 213 00:13:20,480 --> 00:13:23,480 Speaker 1: this isn't known issue for you, then probably probably skip 214 00:13:23,480 --> 00:13:28,560 Speaker 1: the aqua Fabu. Savor a podcast where we get Lauren 215 00:13:28,640 --> 00:13:34,840 Speaker 1: Vogel bomb to Google farts every opportunity, over and over 216 00:13:34,960 --> 00:13:42,240 Speaker 1: and over again, the things we do in the name 217 00:13:42,320 --> 00:13:47,640 Speaker 1: of food podcast science. So we don't have too many 218 00:13:47,679 --> 00:13:50,439 Speaker 1: numbers for you, but we do have a few. Yeah, Yeah, 219 00:13:50,520 --> 00:13:52,320 Speaker 1: it's it's hard. It's such a UM it's such a 220 00:13:52,520 --> 00:13:57,000 Speaker 1: like like home home ingredient that UM that it's hard 221 00:13:57,040 --> 00:13:59,319 Speaker 1: to have numbers. UM. I can tell you the chickpeat 222 00:13:59,320 --> 00:14:01,640 Speaker 1: production is on the rise in the United States and 223 00:14:01,640 --> 00:14:03,599 Speaker 1: that the global market for them is as supposed to 224 00:14:03,640 --> 00:14:08,439 Speaker 1: be growing and h According to Google trends, UM, peak 225 00:14:08,720 --> 00:14:14,360 Speaker 1: searches for aqua Faba coincided with UM the like first 226 00:14:14,480 --> 00:14:17,920 Speaker 1: month of shutdown last year, like like highest number of 227 00:14:17,920 --> 00:14:21,200 Speaker 1: searches ever UM and it seems like it is not 228 00:14:21,280 --> 00:14:24,640 Speaker 1: going to be matched anytime soon. Was like April twelve 229 00:14:24,880 --> 00:14:30,400 Speaker 1: through interesting, huh, I guess. I mean a lot of 230 00:14:30,400 --> 00:14:33,920 Speaker 1: people were baking and trying new things and maybe there 231 00:14:34,040 --> 00:14:37,440 Speaker 1: was egg shortages or they're expensive or like it was 232 00:14:37,480 --> 00:14:39,120 Speaker 1: just like stuff that you had on hand and you 233 00:14:39,160 --> 00:14:40,800 Speaker 1: were like, how can I use this? How can I 234 00:14:40,800 --> 00:14:45,920 Speaker 1: get creative? I'm bored as all. Heck, what can I do? Right? Yeah? Right, 235 00:14:45,960 --> 00:14:47,880 Speaker 1: Like I said, that's been one of the things I've 236 00:14:49,360 --> 00:14:51,560 Speaker 1: you know, the necessity of it is not great, but 237 00:14:51,640 --> 00:14:55,280 Speaker 1: I have enjoyed being like, Okay, I've got this pack 238 00:14:55,360 --> 00:14:58,600 Speaker 1: of kin one like this ingredients spice, I don't know 239 00:14:58,640 --> 00:15:01,520 Speaker 1: what it is, and they're like here we go. Oh, 240 00:15:01,640 --> 00:15:04,800 Speaker 1: I just came up with a really nice kim chi 241 00:15:05,640 --> 00:15:11,000 Speaker 1: tofu soup thing. Oh that sounds delicious. I love both 242 00:15:11,080 --> 00:15:15,840 Speaker 1: tofu and kim chi in a soup situation, so yes, 243 00:15:16,000 --> 00:15:23,600 Speaker 1: it was delicious. Past episodes, past episode, Yes, well, we 244 00:15:23,680 --> 00:15:27,040 Speaker 1: do have some history for you. We do. But first 245 00:15:27,040 --> 00:15:28,880 Speaker 1: we've got a quick break for a word from our sponsor, 246 00:15:37,960 --> 00:15:41,360 Speaker 1: and we're back. Thank you, sponsor, Yes, thank you. So, 247 00:15:41,720 --> 00:15:47,680 Speaker 1: like Laurence said, chickpeas different episode. Oh yeah, and wow, 248 00:15:48,160 --> 00:15:50,800 Speaker 1: this is a very very recent one. As we said 249 00:15:50,840 --> 00:15:54,160 Speaker 1: at the top, I thought, you know, at least a 250 00:15:54,240 --> 00:15:57,440 Speaker 1: couple of decades. Sure had to be at least a 251 00:15:57,480 --> 00:16:00,400 Speaker 1: couple of decades. It's not. Yeah, yeah, I think this 252 00:16:00,440 --> 00:16:04,400 Speaker 1: one wins, and I would be I would be surprised 253 00:16:05,560 --> 00:16:09,280 Speaker 1: if we found something that beats it in terms of newness, 254 00:16:09,760 --> 00:16:12,280 Speaker 1: I would be as well. I did attempt to do 255 00:16:13,160 --> 00:16:17,000 Speaker 1: a timeline of um egg replacements and recipes and eggs, 256 00:16:17,520 --> 00:16:19,680 Speaker 1: but then I was like, stop it. Oh yeah, that's 257 00:16:19,680 --> 00:16:22,400 Speaker 1: a whole that's a whole lot. That's a different episode 258 00:16:22,400 --> 00:16:30,480 Speaker 1: to rain myself in sometimes. So we're starting when an 259 00:16:30,480 --> 00:16:34,400 Speaker 1: American software engineer named Goose Waltz, and we did try 260 00:16:34,400 --> 00:16:38,040 Speaker 1: to find pronunciations of the name we could not, or 261 00:16:38,080 --> 00:16:43,920 Speaker 1: we found them in places we couldn't. Really, yeah, yes, exactly. 262 00:16:43,960 --> 00:16:48,720 Speaker 1: But Goose Waltz posted pictures of meringues to a Facebook 263 00:16:48,720 --> 00:16:52,800 Speaker 1: group called When Fat Vegans Eat, captioned with dead simple 264 00:16:52,840 --> 00:16:56,600 Speaker 1: delicious to ingredient whole food meringues One can't chickpe brine 265 00:16:56,720 --> 00:17:01,200 Speaker 1: mixed with half cup sugar. Perfecto's specifically been trying to 266 00:17:01,240 --> 00:17:03,920 Speaker 1: come up with a recipe for vegan maringues for passover, 267 00:17:03,960 --> 00:17:06,199 Speaker 1: and he tried all kinds of things before arriving at 268 00:17:06,240 --> 00:17:10,760 Speaker 1: Aqua fabaum, protein starches, and vegetable gums, and I believe 269 00:17:10,840 --> 00:17:13,560 Speaker 1: the foaming was specifically the thing that he was like, 270 00:17:13,640 --> 00:17:17,840 Speaker 1: how do I, how do I get this? Yes? And 271 00:17:17,960 --> 00:17:20,719 Speaker 1: he had been seeking out the ultimate egg replacement recipe 272 00:17:20,800 --> 00:17:23,600 Speaker 1: and was partially inspired by the work of French tenor 273 00:17:24,080 --> 00:17:28,480 Speaker 1: Joel Roussel's ideas and test around bean water that he 274 00:17:28,560 --> 00:17:34,040 Speaker 1: posted on his blog in While Roselle had seen some success, 275 00:17:34,080 --> 00:17:36,720 Speaker 1: he had to use stabilizers like war gum and corn 276 00:17:36,840 --> 00:17:40,000 Speaker 1: starts to kind of arrive at what he wanted. About 277 00:17:40,000 --> 00:17:41,919 Speaker 1: a year later, a video of two French cooks who 278 00:17:41,920 --> 00:17:44,240 Speaker 1: whipped chickpee water into a foam and used it to 279 00:17:44,280 --> 00:17:47,280 Speaker 1: make chocolate ganash um. This video also served as an 280 00:17:47,320 --> 00:17:52,920 Speaker 1: inspiration for goose bolts idea and this whole thing Volt 281 00:17:53,000 --> 00:17:57,360 Speaker 1: discovered wind whipped up chickpe water was indeed a fantastic 282 00:17:57,560 --> 00:18:02,080 Speaker 1: substitute for eggs. This original Facebook post got so popular 283 00:18:02,960 --> 00:18:06,760 Speaker 1: a whole other Facebook page was created called Vegan Ringus, 284 00:18:06,880 --> 00:18:12,240 Speaker 1: Hit and Missus that now has over sixty eight thousand followers, 285 00:18:12,280 --> 00:18:16,640 Speaker 1: posting a plethora of recipes using aqua faba as an ingredient. 286 00:18:17,359 --> 00:18:20,760 Speaker 1: Walt serves as the admin and has shared all the 287 00:18:20,760 --> 00:18:23,600 Speaker 1: things he tried that failed, as well as what worked. 288 00:18:23,600 --> 00:18:26,800 Speaker 1: He's trying to be really transparent in the whole process. 289 00:18:27,520 --> 00:18:32,639 Speaker 1: He also owns aqua faba dot com for the name. Yes, 290 00:18:32,880 --> 00:18:35,000 Speaker 1: Bolt got the idea to combine the Latin words for 291 00:18:35,080 --> 00:18:39,040 Speaker 1: being in water, but apparently other contenders were bloop or 292 00:18:39,600 --> 00:18:44,960 Speaker 1: leg l apostrophe e g G. We could be talking 293 00:18:45,040 --> 00:18:48,640 Speaker 1: about bloop right now. Man. That all kind of universe 294 00:18:48,640 --> 00:18:51,840 Speaker 1: sounds like a delightful one. That's what we need. The 295 00:18:51,880 --> 00:18:55,680 Speaker 1: saber alternate universe aqua faba aqua fab is also it's 296 00:18:55,720 --> 00:18:58,760 Speaker 1: also a good thing, but bloop, come on, come on, 297 00:19:01,400 --> 00:19:04,560 Speaker 1: From there, the magazine Slate picked up the story in 298 00:19:05,400 --> 00:19:10,040 Speaker 1: and the wider media started paying attention. Yes, and clearly, 299 00:19:10,080 --> 00:19:12,960 Speaker 1: Walt and others were very excited about this find, though 300 00:19:13,000 --> 00:19:17,160 Speaker 1: he wasn't quite sure exactly why it works scientifically. Um. 301 00:19:17,200 --> 00:19:19,439 Speaker 1: He raised some money in order to conduct more research, 302 00:19:19,480 --> 00:19:22,840 Speaker 1: and originally he wanted to do a phytochemical analysis to 303 00:19:22,880 --> 00:19:25,399 Speaker 1: figure out why aca faba worked so well when it 304 00:19:25,440 --> 00:19:27,920 Speaker 1: came to foaming, but members of the Facebook group wanted 305 00:19:27,920 --> 00:19:30,560 Speaker 1: a nutritional analysis instead, so that's what he ended up doing. 306 00:19:30,840 --> 00:19:33,080 Speaker 1: You can still see this on the on the aca 307 00:19:33,160 --> 00:19:35,159 Speaker 1: faba dot com on his website, I'll see all of 308 00:19:35,200 --> 00:19:39,400 Speaker 1: this play out. Um. Very interesting. Walt continues to experiment 309 00:19:39,440 --> 00:19:41,879 Speaker 1: with food to this day, including an egg substitute that 310 00:19:41,920 --> 00:19:46,800 Speaker 1: he claims you can fry. However, I know however, though 311 00:19:46,800 --> 00:19:49,320 Speaker 1: he's he's not so eager to post about it. Ever 312 00:19:49,359 --> 00:19:54,320 Speaker 1: since New York based condiment company Sir Kensington's trademarked aqua 313 00:19:54,320 --> 00:19:59,119 Speaker 1: fab and as for their line of vegan mayos, the 314 00:19:59,160 --> 00:20:01,200 Speaker 1: co founder of the company is open about how he 315 00:20:01,240 --> 00:20:03,879 Speaker 1: got a lot of inspiration from this Facebook group and 316 00:20:03,960 --> 00:20:07,800 Speaker 1: aquafaba dot com. According to the director of product at 317 00:20:07,800 --> 00:20:10,560 Speaker 1: this company, They tried out one hundred to two hundred 318 00:20:10,600 --> 00:20:13,199 Speaker 1: trials with P protein, but they only had to do 319 00:20:13,280 --> 00:20:16,480 Speaker 1: about four with aqua faba to get a product that 320 00:20:16,560 --> 00:20:21,640 Speaker 1: satisfied them, which stunning, that's amazing. They purchased chickpea water 321 00:20:21,800 --> 00:20:24,119 Speaker 1: that would have otherwise been tossed from a local Hamas 322 00:20:24,119 --> 00:20:27,240 Speaker 1: baker to make it, which I yeah, I do love that. Yeah. 323 00:20:27,480 --> 00:20:30,000 Speaker 1: It really didn't take along at all for aqua faba 324 00:20:30,040 --> 00:20:32,840 Speaker 1: to be adopted with open arms in the vegan community, 325 00:20:33,359 --> 00:20:36,479 Speaker 1: and soon after the term was coined, vegan cookbooks started 326 00:20:36,560 --> 00:20:41,760 Speaker 1: including aqua faba and recipes, including Rebecca Coleman's Aqua Fabulous 327 00:20:42,920 --> 00:20:47,240 Speaker 1: and Zoo d Ever's Aqua Faba. Um, I love that 328 00:20:47,280 --> 00:20:49,399 Speaker 1: so much. Not only that, but the word was added 329 00:20:49,440 --> 00:20:53,760 Speaker 1: to Oxford Dictionaries database pretty quickly after folks started using it. 330 00:20:53,800 --> 00:20:55,320 Speaker 1: And yeah, I think just based on how Lauren and 331 00:20:55,400 --> 00:20:57,439 Speaker 1: I thought it was much older, it's clear how quickly 332 00:20:58,680 --> 00:21:01,960 Speaker 1: we've embraced it. Yeah, yeah, it was. It was even 333 00:21:01,960 --> 00:21:07,000 Speaker 1: added to the Scrabble dictionary. Oh there's a separate dictionary 334 00:21:07,000 --> 00:21:12,399 Speaker 1: for scrabble. Oh yes there is. Oh yeah, yeah, you 335 00:21:12,480 --> 00:21:16,159 Speaker 1: cannot use just any dictionary to play scrabble. With there 336 00:21:16,200 --> 00:21:19,520 Speaker 1: is an official dictionary, and one of the things is, yeah, 337 00:21:19,560 --> 00:21:22,920 Speaker 1: like if you if you can challenge someone on a word, 338 00:21:22,920 --> 00:21:24,960 Speaker 1: if you're like, I don't think that's a word. But 339 00:21:25,840 --> 00:21:28,200 Speaker 1: whether or not it counts is whether or not it's 340 00:21:28,200 --> 00:21:31,280 Speaker 1: in the Scrabble Dictionary. That makes me so mad. If 341 00:21:31,320 --> 00:21:33,720 Speaker 1: I was playing for with the stickler and I it 342 00:21:33,880 --> 00:21:36,400 Speaker 1: was a word and like the Oxford Dictionary, but it's 343 00:21:36,400 --> 00:21:39,480 Speaker 1: not in the Scrabble Dictionary, my heart rates going up 344 00:21:39,520 --> 00:21:42,399 Speaker 1: just thinking about it. I don't like to lose, Lauren. 345 00:21:46,240 --> 00:21:49,280 Speaker 1: I come from a family of very serious scrabble players, 346 00:21:49,480 --> 00:21:51,880 Speaker 1: and I can I can tell like I have had 347 00:21:51,920 --> 00:21:55,360 Speaker 1: that reaction myself during games they can be very intense. 348 00:21:56,640 --> 00:21:58,359 Speaker 1: But then on the flip side, if I was on 349 00:21:58,480 --> 00:22:01,840 Speaker 1: the losing part of that, didn't be happy for the 350 00:22:01,880 --> 00:22:05,760 Speaker 1: Scrabble Dictionary not having that word. That's the complicated nature 351 00:22:05,880 --> 00:22:14,760 Speaker 1: of humans and wanting to work. Yes, well, this episode 352 00:22:14,760 --> 00:22:17,880 Speaker 1: has taken us a lot of places. It has I've 353 00:22:17,920 --> 00:22:20,919 Speaker 1: gone a lot of deep places. I have to admit, 354 00:22:21,240 --> 00:22:23,520 Speaker 1: you know, I was feeling I've felt a lot of 355 00:22:23,520 --> 00:22:29,719 Speaker 1: emotions in this I felt bad for insulting vampires, sad food, mermaids, angry, 356 00:22:29,720 --> 00:22:37,960 Speaker 1: about this potential scrabble game come up and down a heck. Yeah, 357 00:22:38,080 --> 00:22:40,920 Speaker 1: Now I need to revisit The Little Mermaid and see 358 00:22:40,960 --> 00:22:44,600 Speaker 1: if there's a translation that we could use to do 359 00:22:45,080 --> 00:22:51,240 Speaker 1: a food fairy Tale episode that is public domain. Um 360 00:22:51,359 --> 00:22:55,200 Speaker 1: oh no, be the scene where they're trying to eat Sebastian. 361 00:22:56,000 --> 00:22:58,040 Speaker 1: I don't know. I don't think Sebastian was in the 362 00:22:58,040 --> 00:23:07,760 Speaker 1: original story. What well, then I'm out. All that really remembers, 363 00:23:07,800 --> 00:23:11,760 Speaker 1: like the foam and being very disturbed by it as 364 00:23:11,800 --> 00:23:15,160 Speaker 1: a young child. That's fair, that's fair. It's an upsetting story. 365 00:23:15,840 --> 00:23:19,200 Speaker 1: M hmmmm. If you'll have no idea what we're talking about. 366 00:23:20,160 --> 00:23:24,639 Speaker 1: It does not end as nicely as the Disney version, 367 00:23:25,480 --> 00:23:27,919 Speaker 1: which I think we could say about every fairy tale 368 00:23:28,240 --> 00:23:32,640 Speaker 1: Disney movies are based on. Yep, I would guess, yeah, 369 00:23:33,240 --> 00:23:36,160 Speaker 1: although I think some arguments could be made. But that's 370 00:23:37,760 --> 00:23:43,320 Speaker 1: that's that's a separate podcast, not even a different episode. 371 00:23:43,320 --> 00:23:46,960 Speaker 1: That's a whole different podcast. It's a different thing. Saver 372 00:23:47,119 --> 00:23:51,600 Speaker 1: goes off the rails once again. Uh well, yeah, I 373 00:23:51,600 --> 00:23:53,920 Speaker 1: think that that's that's just about what we have to 374 00:23:53,920 --> 00:23:55,960 Speaker 1: say about Aqua Faba. Yeah, I mean, you know, it's 375 00:23:56,000 --> 00:23:58,879 Speaker 1: it's such a new thing like it has become the 376 00:23:59,000 --> 00:24:02,960 Speaker 1: subject of a bunch of of research into like specific 377 00:24:03,359 --> 00:24:07,639 Speaker 1: chickpea cultivars that like would make the best aqua faba 378 00:24:07,760 --> 00:24:13,040 Speaker 1: um and also into developing um commercial applications of aqua 379 00:24:13,040 --> 00:24:14,760 Speaker 1: faba because right now it's really more of a home 380 00:24:14,840 --> 00:24:18,320 Speaker 1: saying aside from this one fab and as thing um. 381 00:24:18,920 --> 00:24:23,560 Speaker 1: But yeah, so time will time will tell, Time will tell, 382 00:24:23,800 --> 00:24:26,199 Speaker 1: and we would love for you listeners to tell us 383 00:24:26,240 --> 00:24:28,359 Speaker 1: what you have been using it for your adventures with 384 00:24:28,359 --> 00:24:30,760 Speaker 1: aqua faba. We've already gotten quite a few, but always 385 00:24:31,320 --> 00:24:34,040 Speaker 1: like to hear more. Yeah, and uh, speaking of we 386 00:24:34,080 --> 00:24:36,840 Speaker 1: do have some listener mail for you. We do, but 387 00:24:36,920 --> 00:24:38,679 Speaker 1: first we have a quick break for word from our 388 00:24:38,720 --> 00:24:51,320 Speaker 1: sponsor and we're back. Thank you sponsors, Yes, thank you, 389 00:24:52,040 --> 00:25:02,880 Speaker 1: and we're back with this fabulous all right. Many puns 390 00:25:02,920 --> 00:25:07,359 Speaker 1: have been made in my head during this Vivian wrote, 391 00:25:07,560 --> 00:25:10,840 Speaker 1: please make an episode about hot and sour soup. It's 392 00:25:10,840 --> 00:25:13,000 Speaker 1: a recently newfound love of mine and consists of a 393 00:25:13,040 --> 00:25:16,360 Speaker 1: savory tart broth and several condiments including eggs, beef tofu, 394 00:25:16,440 --> 00:25:19,440 Speaker 1: bamboo shoots, mushrooms, and a bunch feather stuff. My mom 395 00:25:19,520 --> 00:25:22,080 Speaker 1: also really likes it, but can't usually get it from 396 00:25:22,080 --> 00:25:24,600 Speaker 1: restaurants because she has an alergie to celery and gluten, 397 00:25:24,600 --> 00:25:27,960 Speaker 1: and hot and sour soup usually contains both. This is 398 00:25:28,000 --> 00:25:32,440 Speaker 1: where the horror story comes in. So months and months ago, 399 00:25:32,480 --> 00:25:35,200 Speaker 1: my wonderful father offered to make gluten free and celery 400 00:25:35,280 --> 00:25:37,359 Speaker 1: free hot and sour soup so both me and my 401 00:25:37,359 --> 00:25:39,760 Speaker 1: mom could eat it. Everything was going great until he 402 00:25:39,800 --> 00:25:43,320 Speaker 1: started boiling the broth. A strange smell was arising from 403 00:25:43,359 --> 00:25:46,920 Speaker 1: the kitchen. A kind of mix of roasted sessame, seeds 404 00:25:46,960 --> 00:25:52,320 Speaker 1: and poop was the hot and sour soup. When it 405 00:25:52,359 --> 00:25:54,760 Speaker 1: was finally finished, we tried it and it tasted the 406 00:25:54,800 --> 00:25:58,600 Speaker 1: way itself. I was able to bring myself to eat 407 00:25:58,640 --> 00:26:01,320 Speaker 1: one bowl, and my mom could only a little before stopping. 408 00:26:01,640 --> 00:26:03,560 Speaker 1: My poor dad had to deal with some of my 409 00:26:03,680 --> 00:26:07,280 Speaker 1: comments on the way it smelled and table and honestly 410 00:26:07,320 --> 00:26:10,000 Speaker 1: probably wasn't his fault. The soup turned out that bad, 411 00:26:11,480 --> 00:26:15,480 Speaker 1: I added to that just a side note from me anyway, 412 00:26:16,119 --> 00:26:19,479 Speaker 1: continued the can add the bamboo shoots in it at 413 00:26:19,520 --> 00:26:21,879 Speaker 1: the same weird set me poop smells, so it's probably 414 00:26:21,920 --> 00:26:24,320 Speaker 1: just the bamboo shoots that messed up. The soup. I 415 00:26:24,400 --> 00:26:26,719 Speaker 1: don't really know what we learned from this, except that 416 00:26:26,760 --> 00:26:29,040 Speaker 1: maybe we should make sure the bamboo shoots we get 417 00:26:29,080 --> 00:26:33,240 Speaker 1: don't smell weird. Anyway, we will probably make Hot and 418 00:26:33,240 --> 00:26:35,520 Speaker 1: Sara stoop at home again Sunday and just make sure 419 00:26:35,520 --> 00:26:38,480 Speaker 1: anything we buy doesn't smell weird. Y'all are awesome, Keep 420 00:26:38,520 --> 00:26:44,199 Speaker 1: hunting right, thank you? Um yeah, yeah, that's too bad. 421 00:26:44,240 --> 00:26:48,080 Speaker 1: I hate it when that happens, especially with something like that, 422 00:26:48,119 --> 00:26:51,679 Speaker 1: where they're just like, the smell comes before and no 423 00:26:51,720 --> 00:26:55,720 Speaker 1: one really wants to talk about it, but then it 424 00:26:55,840 --> 00:26:59,320 Speaker 1: becomes almost impossible not to mention the So somebody's gotta 425 00:26:59,520 --> 00:27:03,560 Speaker 1: be the and to be like you smell and then 426 00:27:03,640 --> 00:27:09,440 Speaker 1: the taste. It's just to let down. Um, but I think, 427 00:27:09,560 --> 00:27:13,080 Speaker 1: you know, try try again. I have hopes that in 428 00:27:13,200 --> 00:27:16,280 Speaker 1: future you will have some good hot and sour soup. Yeah. 429 00:27:16,560 --> 00:27:18,960 Speaker 1: I haven't had hot so oura suping forever, but Lauren knows. 430 00:27:19,000 --> 00:27:24,960 Speaker 1: I'm about to embark on a tragedy comfort weekend, which 431 00:27:25,000 --> 00:27:29,160 Speaker 1: I'm calling Tragicon, which is mine doing, and it's gonna 432 00:27:29,160 --> 00:27:30,919 Speaker 1: be a lot of soup at it because I love soup. 433 00:27:31,840 --> 00:27:33,960 Speaker 1: One of my friends suggested we should call it sad 434 00:27:34,040 --> 00:27:40,199 Speaker 1: soup weekend. Yeah, but both of those. I mean, you know, 435 00:27:40,560 --> 00:27:44,440 Speaker 1: maybe maybe a good old colon can be employed tragicon 436 00:27:44,760 --> 00:27:53,760 Speaker 1: sad soup weekend. That's a good point. Why not exactly? Yeah? Yeah, Hot, 437 00:27:53,840 --> 00:27:57,280 Speaker 1: hot and sour is um one of my my roommates 438 00:27:57,400 --> 00:28:01,879 Speaker 1: favorite things, and so whenever we or our silly Chinese 439 00:28:01,920 --> 00:28:05,440 Speaker 1: delivery way too late at night. Um, that's that's a 440 00:28:05,520 --> 00:28:08,160 Speaker 1: there's a very specific like there's like general So's, there's 441 00:28:08,160 --> 00:28:10,600 Speaker 1: like rice and then General sauce chicken, and then he 442 00:28:10,680 --> 00:28:13,240 Speaker 1: just pours the hot and sour in the same bowl 443 00:28:13,720 --> 00:28:17,760 Speaker 1: and eat it all together. Yeah, my little brother used 444 00:28:17,760 --> 00:28:22,119 Speaker 1: to do that. He caught it making a pie. Well 445 00:28:22,160 --> 00:28:25,840 Speaker 1: I don't understand that. But cool dinner with like everything, 446 00:28:26,520 --> 00:28:32,280 Speaker 1: Oh yeah, okay, you know, and he would always he's 447 00:28:32,280 --> 00:28:34,000 Speaker 1: a very logical person. He's like, well, it's all gonna 448 00:28:34,080 --> 00:28:36,359 Speaker 1: end up in the same place. Well, I guess that's true. 449 00:28:36,440 --> 00:28:40,000 Speaker 1: I guess it's not in accurate. But the tastes, the 450 00:28:40,040 --> 00:28:42,720 Speaker 1: taste is okay what I if you enjoy it, do 451 00:28:42,840 --> 00:28:49,040 Speaker 1: it sure totally. Um. Audrey wrote, listened to your Fabulous 452 00:28:49,120 --> 00:28:52,080 Speaker 1: Zucchini episode this week. You mentioned that you would want 453 00:28:52,080 --> 00:28:55,120 Speaker 1: to make visiting food festivals your job. I listened to 454 00:28:55,200 --> 00:28:58,479 Speaker 1: a local food podcast in Cleveland, Cli Food Cast and 455 00:28:58,560 --> 00:29:02,680 Speaker 1: learned the Christian camp Pana has been blogging about festivals 456 00:29:02,760 --> 00:29:05,360 Speaker 1: for more than a decade, attending more than five hundred 457 00:29:05,400 --> 00:29:09,120 Speaker 1: community festivals, fairs, and events both large and small. He 458 00:29:09,400 --> 00:29:15,160 Speaker 1: is living your dream. He is so cool, so cool. 459 00:29:15,200 --> 00:29:18,880 Speaker 1: But I'm so jealous but very cool. Yes, I'm feeling 460 00:29:18,880 --> 00:29:22,200 Speaker 1: a lot of things once again. Um. And you can 461 00:29:22,280 --> 00:29:25,960 Speaker 1: check out his He has a website and podcast, I 462 00:29:25,960 --> 00:29:28,600 Speaker 1: believe where you can see all the stuff he's been 463 00:29:28,600 --> 00:29:31,200 Speaker 1: getting up to and it's it's really really cool. Yeah. 464 00:29:31,640 --> 00:29:35,000 Speaker 1: I think that's Ohio Festivals dot net. Yes, I believe 465 00:29:35,040 --> 00:29:38,760 Speaker 1: so um yeah, so go check that out and hopefully 466 00:29:38,800 --> 00:29:44,760 Speaker 1: one day, Lauren, we've got it's quite far ahead of us. Um, 467 00:29:44,840 --> 00:29:47,520 Speaker 1: but I got some ground to cover. So we do 468 00:29:48,320 --> 00:29:50,520 Speaker 1: we do. But I think, you know, I think we're 469 00:29:50,560 --> 00:29:52,640 Speaker 1: up for it. I think we can do this. I 470 00:29:52,720 --> 00:29:56,520 Speaker 1: need that Kale scepter. I know you do. Whoa um 471 00:29:56,680 --> 00:30:00,800 Speaker 1: my goals goals, but and the me time. Thanks to 472 00:30:00,840 --> 00:30:03,280 Speaker 1: both of those listeners for writing to us. If you'd 473 00:30:03,280 --> 00:30:04,760 Speaker 1: like to write to us, you can or email us 474 00:30:04,760 --> 00:30:08,000 Speaker 1: Hello at Savor pod dot com. We're also on social media. 475 00:30:08,080 --> 00:30:11,120 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 476 00:30:11,280 --> 00:30:13,160 Speaker 1: savor pod, and we do hope to hear from you. 477 00:30:13,600 --> 00:30:16,120 Speaker 1: Savor is production of I Heart Radio. For more podcasts 478 00:30:16,160 --> 00:30:18,000 Speaker 1: from my Heart Radio, you can visit the I Heart 479 00:30:18,080 --> 00:30:20,680 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 480 00:30:20,720 --> 00:30:24,040 Speaker 1: favorite shows. Thanks as always to our super producers Dylan 481 00:30:24,080 --> 00:30:26,840 Speaker 1: Fagin and Andrew Howard, with special thanks this week to J. J. 482 00:30:26,920 --> 00:30:29,640 Speaker 1: Posway for helping us out. Thanks to you for listening, 483 00:30:29,720 --> 00:30:31,480 Speaker 1: and we hope that lots more good things are coming 484 00:30:31,520 --> 00:30:40,040 Speaker 1: your way.