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Speaker 1: Hello, and welcome Savor a prediction of iHeartRadio. I'm Annie

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Speaker 1: Reese and I'm Lauren Vogelbaum. And today we have an

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Speaker 1: episode for you about trist Late Chase. Yes, and we

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Speaker 1: are coming at you with some technical difficulties, but we're

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Speaker 1: going to try our best. Yes, christ Led Chase, we

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Speaker 1: have to talk about it. We won't be stopped. No,

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Speaker 1: certainly not. It is too delicious. It is too delicious

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Speaker 1: um and and important. And this is one of the

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Speaker 1: ones that you do not have a lot of experience with,

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Speaker 1: is that correct, Annie? Yes, I think I've had the

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Speaker 1: flavor before, but I can't recall specifically. Oh gosh, um.

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Speaker 1: This is something that I grew up with as of

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Speaker 1: like like, okay, so I so so. I lived in

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Speaker 1: Ohio when I was very young, and then when I

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Speaker 1: was like eight, I moved to South Florida, and like,

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Speaker 1: the first birthday party that I went to had Tracey

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Speaker 1: Lee Chase, and uh, it quickly became one of my

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Speaker 1: very favorite things. I too to this day, I get

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Speaker 1: super excited when I see it in a in a

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Speaker 1: in a in a bakery, or on a menu. It

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Speaker 1: is one of those things that I'm just like yes,

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Speaker 1: I want that all the time. That is so ideal. Um,

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Speaker 1: but yeah, I really so. It's on It's on our list.

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Speaker 1: It's on our increasingly uncomprehensibly ridiculous list of like dinner

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Speaker 1: party foods that we need to catch each other up on. Yeah,

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Speaker 1: it sounds like kind of like Alice in Wonderland but

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Speaker 1: Savor edition. Yeah, it's getting a very oh oh as

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Speaker 1: well you should. I mean like it's getting a little

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Speaker 1: bit eld Rich to be honest. But that's okay, that's okay. Yes,

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Speaker 1: uh um. Well, you can see our episode on con

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Speaker 1: densed and evaporated milks for a little bit of background here.

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Speaker 1: I'm also on whipped cream. Yes, I didn't know whipped

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Speaker 1: cream was involved. That was exciting. Oh yeah, yes, which

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Speaker 1: I guess brings us to our question, Yes, what is it? Well?

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Speaker 1: Tres la chase is a type of dessert made from

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Speaker 1: a simple airy sponge cake that has been soaked with

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Speaker 1: creamy sweetened dairy products and then topped with a fluffy,

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Speaker 1: whipped topping of some kind um. The name literally means

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Speaker 1: three milks, short tray slate chice, being shortened from up

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Speaker 1: at still the trelate chaice or treslate chuice cake, and

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Speaker 1: the soak is where you get your your titular Three

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Speaker 1: milks um typically sweetened condensed milk, unsweetened evaporated milk, and

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Speaker 1: either heavy cream or whole milk. The fluffy topping maybe

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Speaker 1: a meringue or a whipped cream. Different flavorings may be applied,

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Speaker 1: but it usually doesn't get too complex, Like just a

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Speaker 1: little bit of vanilla in the cake, maybe some rum

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Speaker 1: in the soak, maybe a sprinkle of cinnamon or cocoa

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Speaker 1: on top, a little bit of cut fruit as a garnish.

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Speaker 1: I don't know. Um, you can get as fancy as

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Speaker 1: you'd like, I guess um. But yeah, the result is

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Speaker 1: this dessert that's moist and rich without feeling heavy, like

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Speaker 1: the structure of the sponge can hold up to the moisture.

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Speaker 1: It's served chilled and just tastes so creamy and might

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Speaker 1: usually pretty sweet. It's like, um, it's like pre dunking

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Speaker 1: a doughnut in a glass of milk. Uh. It's like

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Speaker 1: if ice cream or a solid at room temperature. It's

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Speaker 1: like if ice cream cake were like actually cake, or

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Speaker 1: or if bread pudding were delicate. It's like it's like

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Speaker 1: if you had a like like a teleporter accident, but

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Speaker 1: instead of genetically mixing up like two people or maybe

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Speaker 1: like a person in fly, you know, as you do

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Speaker 1: if you mixed up instead like a sheet cake and

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Speaker 1: a milkshake. Oh that sounds lovely. But even though I

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Speaker 1: do see like a now a parody movie about Tracy

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Speaker 1: Lachase in the Realm of the Fly, and sure, yeah, yeah, no,

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Speaker 1: I would watch a Cronenberg film about Tracy Lachase. Sure absolutely, um.

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Speaker 1: All right, so there are a lot of regional and

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Speaker 1: personal variations on how exactly tract la Chase should be made.

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Speaker 1: And these are like slightly contentious variations, but I have

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Speaker 1: not read any opinions that have like the level of

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Speaker 1: vigor that we get with these variations sometimes like it

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Speaker 1: is not a bagel bank. Heck, I didn't have an

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Speaker 1: energy for bagel level controversy. Today, the important things everyone

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Speaker 1: seems to agree are getting the textures of everything right,

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Speaker 1: for whatever value of right you adhere to. Okay, yeah,

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Speaker 1: so let's break down this kind of like three strata

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Speaker 1: that we're talking about, the cake, the soak, and the topping.

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Speaker 1: All right, So sponge cake. Sponge cake is a type

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Speaker 1: of cake that's leavened or risen by whipping eggs into

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Speaker 1: a stiff foam and then gently folding in sugar and

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Speaker 1: flour to preserve that fluff that you've created. You can

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Speaker 1: also add a little bit of chemical leavener like a

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Speaker 1: baking powder to get extra rise, but it's typically not necessary.

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Speaker 1: As the cake bakes, the proteins in the mix will

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Speaker 1: stiffen up around the tiny little air bubbles that you

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Speaker 1: have thus worked into the dough, creating a light, but

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Speaker 1: structural and perhaps slightly dry type of cake at the end.

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Speaker 1: There's typically no butter or other dairy involved in the batter.

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Speaker 1: Those things help keep cakes moist but also tend to

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Speaker 1: make them dense. Yeah, so sponge holds up really well

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Speaker 1: in fancy layered desserts, like if you've watched a Great

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Speaker 1: British bake off, you've probably heard a lot about it.

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Speaker 1: Of flavoring like vanilla or a little bit of lemon

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Speaker 1: even might be added here. And then after baking your

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Speaker 1: sponge cake, you involve you get the soak involved, so

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Speaker 1: you poke the cake full of holes, like straight down

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Speaker 1: from the top to the bottom of the pan, and

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Speaker 1: then pour in your milk. Next year, The two critical

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Speaker 1: milks are again sweetened condensed milk and evaporated milk. Sweetened

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Speaker 1: condensed milk is a milk that has been processed in

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Speaker 1: a vacuum chamber to boil out like sixty percent of

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Speaker 1: the water content without cooking the milk. Yeah, so you

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Speaker 1: don't get like cooked milk flavor, but preserve it. You

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Speaker 1: do add sugar for preservation and for flavor, but but

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Speaker 1: it acts as a stabilizer. It's it's thick and sticky

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Speaker 1: and very sweet. Evaporated milk, meanwhile, is an unsweetened version

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Speaker 1: of this product that has unflavored stabilizers added, like like

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Speaker 1: potassium phosphates something like that. That's also why evaporated milk

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Speaker 1: is usually like a pale tan in color instead of

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Speaker 1: a creamy white. It's just it's just concentrated milk. It's

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Speaker 1: sort of like a like a less fatty cream. Yeah.

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Speaker 1: Both are sold in shelf stable cans. Your third milk

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Speaker 1: product is usually heavy cream, sometimes whole milk, occasionally an

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Speaker 1: alternate product like like coconut milk. And people are passionate,

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Speaker 1: I will say about the appropriate ratio of milks, and

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Speaker 1: sometimes about the brands of canned milks involved. I wouldn't

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Speaker 1: dare tell you what to do. Whatever you think is correct.

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Speaker 1: Never no, no flavorings like like vanilla rum, brandy, coffee,

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Speaker 1: or maybe like a coffee liqueur might be added to

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Speaker 1: the milk mix and yeah, yeah you you let it

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Speaker 1: soak into the cake for at least an hour or

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Speaker 1: overnight in the fridge, and the cake will do an

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Speaker 1: impressive job of soaking up the liquid. Preferences on the

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Speaker 1: final moisture level can range from from like self possessed

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Speaker 1: to soggy bottomed. Oh I like that little shirt that spectrum.

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Speaker 1: Yeah right, yeah, So when you get close to serving,

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Speaker 1: you will top the whole thing with your fluff of choice,

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Speaker 1: usually either a thick layer of whipped cream, sweetened and

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Speaker 1: flavored to taste, or as Swiss or Italian meringue and meringues.

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Speaker 1: Meringues are are foams made by whipping together egg whites

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Speaker 1: and sugar. Swiss meringue is like a little easier to make.

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Speaker 1: You blend your egg whites with granulated sugar and then

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Speaker 1: heat the whole mix over a water bath, like whipping

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Speaker 1: all the while until it reaches about one hundred and

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Speaker 1: forty degrees fahrenheit that's sixty celsius or above. There's an

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Speaker 1: excellent Serious Eats recipe, as there usually is, and it

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Speaker 1: recommends going all the way up to one eighty, So

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Speaker 1: check that out if you want to. Any way of

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Speaker 1: Swiss bring is nice and light. Italian meringue is a

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Speaker 1: little bit more intensive. It involves whipping egg whites and

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Speaker 1: then drizzling in as you're whipping sugar syrup that you've

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Speaker 1: heated all the way to like two fifty fahrenheit that's

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Speaker 1: one hundred and sixteen celsius. It'll be a little bit

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Speaker 1: heavier and thicker in texture. But yeah, yeah, a personal

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Speaker 1: preference of what you like making and how you think

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Speaker 1: it should be done. I've read recipes with like a

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Speaker 1: cream cheese icing on top. I don't know there are variables,

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Speaker 1: oh indeed, yeah, and again I cannot and further would

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Speaker 1: not tell you what is correct to top your cake with.

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Speaker 1: But once you have, you might dust it with a

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Speaker 1: powdered sugar, spices like nutmeg or cinnamon, maybe some cocoa powder.

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Speaker 1: Trace Litches is usually served in squares or rectangles, garnished

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Speaker 1: with a bit of fresh fruit like strawberry or kiwi,

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Speaker 1: maybe a canned fruit like a Maraschino cherry or a

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Speaker 1: peach slice. It's it's not difficult to make with with

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Speaker 1: modern technology, but it is a little bit finicky with

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Speaker 1: with all that whipping you know. Um. So it's a

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Speaker 1: popular celebration food, you know, birthdays, graduations, stuff like that.

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Speaker 1: Mm hmm, okay, Well what about the nutrition this? This

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Speaker 1: is a treat. This is calorically dense with some fats

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Speaker 1: and some sugars. Um. It does have some some protein

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Speaker 1: and a and a good spread of micronutrients. I mean,

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Speaker 1: you're dealing with a bunch of milk. That's that's cool.

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Speaker 1: But yeah it treats are nice. Yeah, treats are nice.

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Speaker 1: Big fans, big fans, um, and we are not the

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Speaker 1: only big fans. We do have some numbers for you.

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Speaker 1: So this dessert did see a lot of growth during

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Speaker 1: the pandemic, likely because of the canned milk aspect of it.

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Speaker 1: From twenty nineteen to twenty twenty, searches for race lea

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Speaker 1: Chase grew by twenty five percent. Uh uh oh, man,

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Speaker 1: I should have made some. Why didn't I? Heck yeah,

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Speaker 1: Joe Cood, I certainly could. I certainly could I, well,

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Speaker 1: my all of my stuff is in storage right now.

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Speaker 1: But I but I could hypothetically in the future, or

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Speaker 1: or I could just go buy a hand mixer. I mean,

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Speaker 1: they're like ten dollars, what could it possibly cost? Um?

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Speaker 1: Okay and all right? Are numbers for this are difficult

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Speaker 1: to track down because it's not really like a mass

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Speaker 1: produced kind of product. But I do have one more

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Speaker 1: number kind of so I have I have a small

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Speaker 1: joke that that contains a number within it. Um okay,

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Speaker 1: all right, cool, So I'm ready trislichus in a stuck Automa. Yeah. Yeah, yeah, sorry,

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Speaker 1: I'm sorry, Uh yeah, apologize. Uh. That's that's thanks to

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Speaker 1: to Twitter human Jordan W M who So I was,

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Speaker 1: I was talking to U Tamiyah of it could happen

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Speaker 1: here the podcast on we were kind of chatting about

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Speaker 1: what we were working on yesterday on Twitter and uh

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Speaker 1: and yeah uh Jordan Wu chimed in with race late

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Speaker 1: Chase and it's stuck Ladomia and yeah, So I just

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Speaker 1: thought that y'all would appreciate it. Yes, thank you for

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Speaker 1: doing the good work and bringing that to our attention line.

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Speaker 1: We do appreciate it anytime, anytime. Yes, Well, um there.

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Speaker 1: There are actually some economic components to how to how

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Speaker 1: this dish has risen to popularity, and we are going

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Speaker 1: to get into that in the history section. Yes, but

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Speaker 1: first a quick break for a word from our sponsor,

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Speaker 1: and we're back. Thank you sponsoring, Yes, thank you, Yes,

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Speaker 1: And we are back with another dish with a very

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Speaker 1: contentious origin story. A lot of countries la claim to

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Speaker 1: this dish. Nicaragua is a big one, Cuba, Puerto Rico, Mexico, Venezuela, others,

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Speaker 1: and it has proven really difficult for those looking into

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Speaker 1: it to pin down exactly where it did come from,

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Speaker 1: because everyone they asked was kind of delightful. Some of

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Speaker 1: the articles. Everyone they asked was like, no, I had it.

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Speaker 1: The first time I had it was at this specific

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Speaker 1: place in Florida in the eighties, and all people like, no, way,

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Speaker 1: it was from here forties, Like it's very interesting. They're

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Speaker 1: all over the place with this story. But one theory

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Speaker 1: that has gained a lot of traction is that Tracey

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Speaker 1: la Chase descends from the English trifle cakes. Trifle cakes

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Speaker 1: out of the Middle Ages. At the time, people would

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Speaker 1: quote rejuvenate, I love a stale cake or something like that.

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Speaker 1: Like bread or something by soaking it in liquid. Proponents

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Speaker 1: of this theory point out that Nicaragua was colonized in

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Speaker 1: the fifteen hundreds and sixteen hundreds by Spain and England,

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Speaker 1: and the English may have very well brought these trifle

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Speaker 1: cakes with them. Yeah, and I'll say that for sure,

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Speaker 1: whipped cream was popular in Europe at that time, so yeah, yes,

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Speaker 1: And this was obviously a very tumultuous time, a time

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Speaker 1: of turmoil for the indigenous peoples of Nicaragua, and that

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Speaker 1: did translate into the cuisine because people were experimenting with

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Speaker 1: new ingredients that were available. Sugarcane and cattle were readily

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Speaker 1: adopted in the area, and cattle were of course significant

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Speaker 1: for the milk industry. There still others say that we

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Speaker 1: have to go back further than this, and that these

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Speaker 1: trifle cakes are descended from Persian and Turkish recipes describing

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Speaker 1: cake bread soaked in syrup. Yeah, and it is a

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Speaker 1: little hard to parse out the exact evolution, because right,

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Speaker 1: people from all over have been soaking cakes and cookies

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Speaker 1: and breads and like creamy and or sweet stuff for

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Speaker 1: like pretty much ever, yes, yes, and it's definitely one

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Speaker 1: of those things that could have been simultaneously, have separate

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Speaker 1: origin stories or at different times, but just all kind

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Speaker 1: of come together, ye to this. Yeah. In fact, some

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Speaker 1: believe that the history of trace la Chase in Central

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Speaker 1: America is religious in nature. I really only found this

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Speaker 1: in one place. Both thought it was interesting, pointing to

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Speaker 1: other similar examples of nuns and convents churning out similar desserts,

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Speaker 1: and that the tripling of the milk in the name

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Speaker 1: is symbolic of the Holy Trinity. Yeah. Yeah, well, at

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Speaker 1: any rate, historians seem to think that what we refer

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Speaker 1: to today as sponge cake had developed in Europe by

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Speaker 1: like the mid to late seventeen hundreds, and that it

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Speaker 1: became popular in soaked cakes, or had become popular in

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Speaker 1: soaked cakes by the mid eighteen hundreds. Meringue is even

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Speaker 1: trickier to nail down, apparently, And I guess that makes sense,

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Speaker 1: because if you've ever dealt with it merangue, I wouldn't

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Speaker 1: try to put a nail through that anyway. Yeah. The

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Speaker 1: word can refer to the two types we discussed above,

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Speaker 1: the Swiss or Italian, or a third type called French

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Speaker 1: berang which is whipped raw with powdered sugar and is

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Speaker 1: typically baked afterward to add stability, and the word may

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Speaker 1: have been used on other egg white whips before those

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Speaker 1: three developed. Nobody knows mysteries histories. It seems likely that

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Speaker 1: stuff similar to French merangue may have developed in Europe

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Speaker 1: also along the same timeline as sponge cake, like it

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Speaker 1: was around by the mid seventeen hundreds, popular in layer

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Speaker 1: desserts by the mid eighteen hundreds. It's possible that we

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Speaker 1: didn't get Italian and Swiss merings until like Escoffier in

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Speaker 1: the early nineteen hundreds. I'm not sure I didn't. That

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Speaker 1: will have to be researched for a different episode. I

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Speaker 1: did not read that deeply into it to piece at

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Speaker 1: all together. That's fair. That's fair. And a lot of

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Speaker 1: these dates, I think, just because of the nature of

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Speaker 1: what gets recorded and things like that, were later than

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Speaker 1: I thought they were. So one of the big ones

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Speaker 1: is trades. Late Chase saw rapid growth in Central America

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Speaker 1: in the nineteen forties, which matches up with when canned

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Speaker 1: milk products became more available in that area, and the

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Speaker 1: widespread availability of these canned milk products is related to

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Speaker 1: in nineteen thirty six trade agreement that reduced duties on

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Speaker 1: dairy products out of Wisconsin for Nicaragua. I think other things.

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Speaker 1: That's what's important. That is very specific and I love it,

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Speaker 1: I know. Right. Companies offering these items like Borden and

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Speaker 1: Nestlie started printing recipes for trace late chase on the

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Speaker 1: label around this time as well. And we have talked

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Speaker 1: about this previously, but canned milk was invented in the

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Speaker 1: eighteen fifties but saw a big boost during the World

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Speaker 1: Wars and the Great Depression because it's just yeah, staple products,

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Speaker 1: easy to get. Yeah, recipes for trace late chase didn't

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Speaker 1: start appearing in Mexico and Nicaragua until in the written

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Speaker 1: record anyway, as far as we know, until the nineteen seventies. Yeah,

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Speaker 1: like in cookbooks and stuff like that. There are a

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Speaker 1: couple of examples of very similar things before then, though,

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Speaker 1: like Torta de la Cha and Baba o Rum out

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Speaker 1: of France, and some people suggested that perhaps trace late

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Speaker 1: chase was reserved for the well off at first, kind

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Speaker 1: of only served in exclusive clubs and wealthy homes, so

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Speaker 1: most people didn't know about it or didn't have access

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Speaker 1: to it. For some time, it was allegedly called Swedish Delights,

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Speaker 1: though for no known reason. There was some people speculated

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Speaker 1: like they thought maybe this canned milk comes from sphere,

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Speaker 1: but there was no real proof of that. It was

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Speaker 1: just speculation. M The Nicaraguan Revolution and environmental disasters between

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Speaker 1: nineteen seventy nine to nineteen ninety was the catalyst for

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Speaker 1: tens of thousands of Nicaraguans to immigrate, specifically to places

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Speaker 1: like Miami, Florida, and so. As I mentioned at the top,

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Speaker 1: a lot of people did specifically bring up this one restaurant.

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Speaker 1: In nineteen eighty one, Lost Run Shows opened and Little

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Speaker 1: Managua in Miami, and numerous people, Yeah, they bring it

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Speaker 1: up as their first memory of having Trace Chase, even

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Speaker 1: people from Nicaragua. It was so popular. Yeah, it was

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Speaker 1: printed and distributed on flyers, and it was included in

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Speaker 1: the nineteen ninety seven edition of Joy of Cooking. Yeah. Yeah. Certainly.

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Speaker 1: By the early two thousands, Chase had become a flavor

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Speaker 1: for other products like ice creams, and both Hagandahs and

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Speaker 1: Bluebell had tra la iterations in two thousand and three,

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Speaker 1: and today you can buy trace lchas flavored like concentrates

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Speaker 1: and syrups and uh, and liquids to to use in

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Speaker 1: drinks or baked goods or candies or like even the

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Speaker 1: scent industry. Yeah, yes, um, and a spate of Tracey

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Speaker 1: Lach's Focused restaurant started opening around twenty eighteen. Yeah. So

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Speaker 1: going back to like the flavors people were trying, they

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Speaker 1: were all kinds of flavors offered at Oh that's so fun.

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Speaker 1: I can see that being really very delicious, I am.

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Speaker 1: I mean the classic is is nice because it is

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Speaker 1: so like kind of kind of straightforward. Um. But hm,

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Speaker 1: the possibilities, yeah, the possibilities endless. Well, listeners, we would

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Speaker 1: love to know about the possibilities you have had our mate, Yes,

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Speaker 1: oh so much, because that is about what we have

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Speaker 1: to say about it. But we do have some listener

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Speaker 1: mail for you. We do, and we will get into

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Speaker 1: that after one more quick break for a word from

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Speaker 1: our sponsor. And we're back Thank you sponsor, Yes, thank you,

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Speaker 1: And we're back with beautiful And we had technical difficulties

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Speaker 1: and you did it. You nailed it. I guess I

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Speaker 1: think so because I can't see it or really here

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Speaker 1: that well. I will tell folks like a triple squirrel. Yes, yes, yes,

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Speaker 1: all right. Well, Eric or Uric wrote, they're they're bening it,

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Speaker 1: so I don't think they've gotten to where we are

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Speaker 1: where we've said the name already, but correct us if

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Speaker 1: we're wrong. They wrote, still loving it, love the science,

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Speaker 1: the side notes, the puns, the D and D, the

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Speaker 1: general fun of it. I'm with Lauren on sours. I

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Speaker 1: love sour beers and will go to them first if

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Speaker 1: you ever head up north. In Cincinnati, Urban Artifact makes

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Speaker 1: wonderful sours, and in Pittsburgh you will want to hit

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Speaker 1: Strange Roots and Hitchhiker frequently releases sours. On mayo, I

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Speaker 1: have a love hate with it. When used properly and

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Speaker 1: with a good one, I enjoy it. Way too often

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Speaker 1: it is poor quality and overdone, making it will messy

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Speaker 1: and unappetizing. I think someone has mentioned before, but if

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Speaker 1: you can ever get a hold of some imported Cupie

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Speaker 1: mayo from Japan, it is great. You need the Japanese

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Speaker 1: one since the one produced in the US does not

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Speaker 1: have gasp MSG. Oh yeah, I've been told I would

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Speaker 1: probably like Keepie mayo. It's delicious. I'm still nervous, but

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Speaker 1: I think I think I would. I think you're right

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Speaker 1: a little more. I have some reservations. Yeah, no, I

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Speaker 1: can see that. I'm still convinced that the thing that

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Speaker 1: you dislike is miracle whip and not Mayo. Yeah, but

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Speaker 1: it's quite possible. Yeah but either way, I mean, but

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Speaker 1: oh yeah, yeah, keepy delicious. I write, I really need

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Speaker 1: to get up north, like the beer scene. Like we're

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Speaker 1: so um kind of a sequestered in the South. We

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Speaker 1: we only get the regional beers down here and so,

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Speaker 1: which are great. However, there's a whole world out there.

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Speaker 1: It's true, and we want to explore it. Yes, yes,

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Speaker 1: Cecilia wrote, Yeah, I know, I just wrote yesterday. I'm

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Speaker 1: making up for lost time. My husband and I took

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Speaker 1: a tour of Sicily in February. It was quite wonderful.

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Speaker 1: Before leaving, I downloaded all of your podcasts relating to

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Speaker 1: Italian foods. I listened to several on the flight over.

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Speaker 1: We did two food tours, one in Octania and one

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Speaker 1: on the Amalfi coast of Italy. One of the things

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Speaker 1: I wanted to be sure to get while there was

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Speaker 1: some gelato, but we don't usually eat desserts after a

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Speaker 1: big meal and it was chili, so we were not

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Speaker 1: in the mood for a gelato in the afternoons. So

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Speaker 1: after several days we'd still not had a gelato. One evening,

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Speaker 1: would had a big lunch and wanted something light for supper,

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Speaker 1: and I suggested we'd just get gelato for supper. My

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Speaker 1: husband isn't usually interested in deviating from the norm that much,

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Speaker 1: but he agreed and we went to a gelato place

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Speaker 1: near our lodging for a supper of gelato. It was delicious.

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Speaker 1: Another night, we were looking for a place for dinner

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Speaker 1: and we were on the main street in Old Palermo.

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Speaker 1: It was a chili drizzly evening and the street was

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Speaker 1: less busy than usual. The restaurants had their people out

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Speaker 1: trying to draw customers in. One fellow trying to get

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Speaker 1: us into his restaurant, asked us what we wanted to eat. Normally,

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Speaker 1: I need to look at a menu and we'll choose

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Speaker 1: something from the menu. But this evening I had decided

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Speaker 1: that I wanted jolki because I was tired of eating

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Speaker 1: long pasta. Oh, by the way, the Italians don't use

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Speaker 1: a spoon to eat pasta. They just eat it twirled

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Speaker 1: around a fork, and like I said, it can be

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Speaker 1: tiring if you aren't used to eating pasta frequently. My

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Speaker 1: husband wanted lasagna. He had asked for it at one

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Speaker 1: restaurant and was told they didn't have it, so he

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Speaker 1: was going to try again. So when this guy asked

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Speaker 1: us what we wanted, Jim said lasagna and the guy

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Speaker 1: said they don't have lasagna. Then I said joki and

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Speaker 1: he said, what's that. My accent isn't perfect, but it's

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Speaker 1: not that bad. I repeated it, and he still didn't

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Speaker 1: know it. We were baffled. We ate there anyway and

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Speaker 1: had delicious meals, but not lasagna or yoki. Our most

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Speaker 1: memorable food experience was on the Amalfi Coast where we

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Speaker 1: had a lemon cello tour. Did you do an episode

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Speaker 1: of lemon Cello? If you did, it was not. When

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00:25:46,840 --> 00:25:50,679
Speaker 1: I downloaded, we have gone, She continues. We had a

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Speaker 1: car with a private driver for this tour. We stopped

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Speaker 1: at a restaurant that specializes in lemon dishes and lemoncello. First,

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Speaker 1: the chef got in the car with us and directed

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Speaker 1: us to his home about a half mile from the restaurant,

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Speaker 1: overlooking the Terinean Sea. There He talked to us about

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Speaker 1: growing lemons under a canopy of lemon trees full of lemons.

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Speaker 1: Did you know it takes more than a year for

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Speaker 1: lemons to mature. He then told us to pick some lemons.

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Speaker 1: He needed a kilo, which was about five. Then we

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Speaker 1: went back to the restaurant where he directed us to

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Speaker 1: help him make lemoncello. We peeled the lemons we had

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Speaker 1: picked and put them into a picture of ninety eight

414
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Speaker 1: proof alcohol. He said they needed six months to steep

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Speaker 1: and pulled out a picture that was six months old

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Speaker 1: and continued with that one. At that point he added

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Speaker 1: sugar and water for an uppertif. He added prosecco and

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Speaker 1: tonic water to a small amount of lemoncello. He then

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Speaker 1: prepared a four course meal for us. The restaurant was

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Speaker 1: closed for winter seasons, so we were the only customers.

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Speaker 1: Each course had a lemon sauce. It was quite a

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Speaker 1: special experience. The meal ended with a tiny glass of

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00:26:53,400 --> 00:26:56,280
Speaker 1: ice called lemonicllo. He stores it in the freezer. It

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00:26:56,320 --> 00:27:01,840
Speaker 1: was all delicious. A note on Dutch pronunciation. Dutch is

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00:27:01,840 --> 00:27:05,240
Speaker 1: a phonetic language. The long o sound is spelled with

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00:27:05,400 --> 00:27:10,359
Speaker 1: two os oo um. It makes sense now, So koo

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00:27:10,680 --> 00:27:16,040
Speaker 1: l in Dutch is pronounced like cole in English. The

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00:27:16,920 --> 00:27:21,720
Speaker 1: oo sound as in soup is spelled oe in Dutch.

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00:27:22,320 --> 00:27:24,520
Speaker 1: The Dutch word for a flower is b l o

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00:27:24,760 --> 00:27:28,640
Speaker 1: e m, which is pronounced like bloom. It all makes

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00:27:28,640 --> 00:27:33,000
Speaker 1: sense if you ignore the English pronunciation. Cabbage salad in

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00:27:33,119 --> 00:27:37,000
Speaker 1: Dutch is cole slaw. The funny thing is, I never

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00:27:37,040 --> 00:27:40,840
Speaker 1: realized how this sounds almost exactly like kole slav. Have

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00:27:40,960 --> 00:27:43,200
Speaker 1: you listened to the podcast to the History of English.

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00:27:43,280 --> 00:27:45,840
Speaker 1: It's very good. I think you'd especially enjoy the episodes

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00:27:45,880 --> 00:27:49,679
Speaker 1: on medieval foods. That's specifically episodes one thirty two and

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00:27:49,720 --> 00:27:52,960
Speaker 1: one thirty three from December nineteenth of twenty nineteen and

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00:27:53,040 --> 00:27:59,520
Speaker 1: January twenty first of twenty twenty. Oooh okay yeah that

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00:27:59,600 --> 00:28:03,359
Speaker 1: does oh yeah, yeah, um oh, Rad, I'll have to

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00:28:03,440 --> 00:28:06,960
Speaker 1: check that podcast out. Thank you for the Dutch explainer.

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00:28:07,160 --> 00:28:11,320
Speaker 1: I'm extremely confused by the Dutch language as I am

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00:28:11,440 --> 00:28:14,399
Speaker 1: with the English language and basically every other language. Um

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00:28:14,880 --> 00:28:18,639
Speaker 1: but good good notes. Also, we have not done an

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00:28:18,640 --> 00:28:21,120
Speaker 1: episode on them in Cello, but I love that stuff,

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00:28:21,200 --> 00:28:25,800
Speaker 1: and all of that sounds just incredible. It does. It

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00:28:25,880 --> 00:28:28,840
Speaker 1: sounds like you had a lovely trip with amazing foods

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00:28:29,000 --> 00:28:33,280
Speaker 1: and quote jealous in a good way, right right, it's

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00:28:33,320 --> 00:28:35,679
Speaker 1: happy for you. And also, oh, if you could have

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00:28:35,720 --> 00:28:38,920
Speaker 1: just teleported me all of that food, I would that

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00:28:38,920 --> 00:28:45,760
Speaker 1: would have been great. Yeah, yes, agreed. Well, thanks to

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00:28:45,920 --> 00:28:48,120
Speaker 1: both of those listeners for writing in. If you would

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00:28:48,160 --> 00:28:49,800
Speaker 1: like to write to us that you can our emails

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00:28:49,800 --> 00:28:52,680
Speaker 1: hello at savorpod dot com. Oh, we're also on social media.

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00:28:52,720 --> 00:28:55,480
Speaker 1: You can find us on Twitter, Facebook, and Instagram at

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00:28:55,520 --> 00:28:57,360
Speaker 1: saver pod and we do hope to hear from you.

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00:28:57,840 --> 00:28:59,960
Speaker 1: Savor is a production of I Heart Radio. For more

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00:29:00,040 --> 00:29:02,920
Speaker 1: podcasts from my Heart Radio, you can visit the iHeartRadio app,

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00:29:03,040 --> 00:29:06,400
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.

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00:29:06,920 --> 00:29:10,160
Speaker 1: Thanks as always to our superproducers Dylan Fagan and Andrew Howard.

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00:29:10,320 --> 00:29:12,000
Speaker 1: Thanks to you for listening, and we hope that lots

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Speaker 1: more good things are coming your way