1 00:00:08,480 --> 00:00:10,640 Speaker 1: Helbo and welcome a savor protection of I Heart Radio. 2 00:00:10,680 --> 00:00:13,120 Speaker 1: I'm Annie Reese and I'm Lauren Volke Bam, and today 3 00:00:13,200 --> 00:00:16,799 Speaker 1: we have an episode for you about Quints. Oh. And 4 00:00:16,840 --> 00:00:21,960 Speaker 1: there's much confusion already about this for me, at least well, 5 00:00:22,000 --> 00:00:25,360 Speaker 1: because right before we started recording, Annie was like, we're 6 00:00:25,560 --> 00:00:27,640 Speaker 1: doing two episodes today. And Annie was like, well, which 7 00:00:27,640 --> 00:00:29,080 Speaker 1: one do you want to record first? And I was like, 8 00:00:29,160 --> 00:00:32,920 Speaker 1: Quint's maybe, And she was like, is that how you 9 00:00:33,040 --> 00:00:38,600 Speaker 1: say it? Yes, because I've literally never heard of this 10 00:00:39,120 --> 00:00:44,080 Speaker 1: until you suggested it. And funnily enough, I just agreed. 11 00:00:44,200 --> 00:00:47,640 Speaker 1: I didn't even look up what it was, because yeah, sure, 12 00:00:48,159 --> 00:00:53,360 Speaker 1: that sounds fun and it's amazing. You shouldn't tell me 13 00:00:53,400 --> 00:00:57,000 Speaker 1: that I have that much power. Oh that's a fun word. 14 00:00:57,560 --> 00:01:00,720 Speaker 1: And then I was hanging out with somebody at the 15 00:01:00,720 --> 00:01:03,160 Speaker 1: time and I asked her and she was like, I 16 00:01:03,200 --> 00:01:05,080 Speaker 1: think it's a fruit, and I said, I think it's 17 00:01:05,120 --> 00:01:17,319 Speaker 1: a type of bread. She was right, yes, yes, However, 18 00:01:17,440 --> 00:01:21,039 Speaker 1: I do think I've had membrillo, which is this sweet 19 00:01:21,720 --> 00:01:27,240 Speaker 1: Quint's Quint's paste on a cheeseboard. Reading it, I'm pretty 20 00:01:27,240 --> 00:01:31,679 Speaker 1: sure I have had that. It's entirely likely, especially at 21 00:01:31,760 --> 00:01:37,600 Speaker 1: like a like Spanish topest places. It's pretty common. So yeah, um, 22 00:01:37,640 --> 00:01:40,400 Speaker 1: I have a little bit more Quinn's experience than that. 23 00:01:40,560 --> 00:01:43,280 Speaker 1: UM I have met one in the wild, the wilds 24 00:01:43,319 --> 00:01:46,959 Speaker 1: of a grocery store or like the Beefort Highway farmers market. 25 00:01:46,959 --> 00:01:51,280 Speaker 1: It's the case maybe, um, but yeah, UM, I bought one. 26 00:01:51,440 --> 00:01:53,960 Speaker 1: I was like, oh, Quinn's I've never done anything with those. 27 00:01:54,000 --> 00:01:57,600 Speaker 1: I've heard that they're delicious. Um, they smell really good. Uh. 28 00:01:57,640 --> 00:02:00,160 Speaker 1: And then I took it home and then realized I 29 00:02:00,200 --> 00:02:02,240 Speaker 1: was not going to use it in a timely manner, 30 00:02:02,400 --> 00:02:05,480 Speaker 1: and then put it whole into the freezer. I think 31 00:02:05,480 --> 00:02:09,000 Speaker 1: this was in winter of last year, so that might 32 00:02:09,080 --> 00:02:12,120 Speaker 1: explain part of this mindset. And then I promptly forgot 33 00:02:12,120 --> 00:02:15,000 Speaker 1: that it was there. And then I was moving and 34 00:02:15,040 --> 00:02:20,480 Speaker 1: I was like, well, what did you do with it? 35 00:02:21,000 --> 00:02:25,240 Speaker 1: I threw it out. I like, you should have kept 36 00:02:25,240 --> 00:02:28,440 Speaker 1: this quints. It should have been like the quints that 37 00:02:28,480 --> 00:02:35,440 Speaker 1: moves with you everywhere, the frozen quints. Uh. Yeah, yeah, 38 00:02:35,560 --> 00:02:40,120 Speaker 1: it's okay, it's okay. I some I'm determined now to 39 00:02:40,120 --> 00:02:44,320 Speaker 1: to go find another one, or perhaps more than one, um, 40 00:02:44,360 --> 00:02:48,200 Speaker 1: and and actually cook with them. Yes, I have a 41 00:02:48,280 --> 00:02:54,880 Speaker 1: plan for you. Yes, yes, yes, uh yeah, I would 42 00:02:54,960 --> 00:02:56,760 Speaker 1: like to try it to. I have to say, after 43 00:02:57,040 --> 00:03:00,480 Speaker 1: reading about it, I'm kind of really I feel a 44 00:03:00,480 --> 00:03:03,160 Speaker 1: lot of people have had different descriptions of how they taste, 45 00:03:03,919 --> 00:03:06,600 Speaker 1: very different descriptions of how they taste. So I don't 46 00:03:06,639 --> 00:03:09,880 Speaker 1: know what I'm getting into it. Yeah, well, there are 47 00:03:09,880 --> 00:03:13,080 Speaker 1: a bunch of different varieties and and uh so that 48 00:03:13,200 --> 00:03:16,200 Speaker 1: might be playing into it. I'm not I'm not sure. 49 00:03:16,440 --> 00:03:18,959 Speaker 1: I am a sample size of like less than one, 50 00:03:19,040 --> 00:03:25,120 Speaker 1: slightly less than one, less than once there's I'm telling you, 51 00:03:26,200 --> 00:03:27,960 Speaker 1: this is a fun word. I'm glad that it is 52 00:03:28,000 --> 00:03:30,280 Speaker 1: pronounced this way. I was telling Lauren it sounds to 53 00:03:30,320 --> 00:03:36,560 Speaker 1: me like a shorthand for coincidence quins. Right, Yeah, there's 54 00:03:36,560 --> 00:03:40,120 Speaker 1: a lot of opportunities. There's a lot of opportunities. Okay, 55 00:03:40,440 --> 00:03:44,680 Speaker 1: to see your pun brain already going in the titles spinning. 56 00:03:44,760 --> 00:03:48,280 Speaker 1: Oh yes, I'm so excited. But I guess this brings 57 00:03:48,360 --> 00:03:58,280 Speaker 1: us to I question, quins. What is it? Well, Quinn's 58 00:03:58,400 --> 00:04:00,400 Speaker 1: is a type of fruit that's so it all like 59 00:04:00,640 --> 00:04:05,080 Speaker 1: a like a large fragrant crab apple um. It often 60 00:04:05,200 --> 00:04:09,400 Speaker 1: must be cooked in order to be eaten. Botanical name 61 00:04:09,760 --> 00:04:13,760 Speaker 1: Sidonia oblonga. Quints are a member of the Rosacea or 62 00:04:14,040 --> 00:04:18,320 Speaker 1: rose family, related to other fruit like apples and pears. Yes, 63 00:04:18,839 --> 00:04:22,080 Speaker 1: and they're often grown on grafted trees that help farmers 64 00:04:22,160 --> 00:04:26,520 Speaker 1: combine positive qualities like apples or maybe pears. And we 65 00:04:26,560 --> 00:04:30,440 Speaker 1: haven't have we done an episode on pears yet? Nope? Excellent, 66 00:04:30,480 --> 00:04:36,280 Speaker 1: I didn't think so great anyway. Um, these trees are 67 00:04:36,320 --> 00:04:38,719 Speaker 1: small to medium sized and grow well and like warm, 68 00:04:38,800 --> 00:04:42,680 Speaker 1: temperate climates. Um, the trees will bloom with these pretty 69 00:04:42,800 --> 00:04:47,000 Speaker 1: white or pink flowers that, if pollinated, develop into like 70 00:04:47,040 --> 00:04:50,920 Speaker 1: a sort of like stout pear shaped and sized fruit 71 00:04:51,360 --> 00:04:54,560 Speaker 1: that um go from green to gold when they're mature, 72 00:04:55,240 --> 00:04:58,560 Speaker 1: thin skin like an apple or a pear. And some 73 00:04:58,760 --> 00:05:01,560 Speaker 1: quints can indeed be eaten out of hand, but many 74 00:05:01,640 --> 00:05:04,839 Speaker 1: varieties must be cooked right to to make them soft 75 00:05:04,960 --> 00:05:11,440 Speaker 1: enough and unstringent enough to eat. And that's because uh, 76 00:05:11,600 --> 00:05:14,760 Speaker 1: those quints. Well, the soft enough part is because quints 77 00:05:14,760 --> 00:05:18,400 Speaker 1: contain like a lot of pectin um, pectin being this 78 00:05:18,480 --> 00:05:22,480 Speaker 1: type of long, stiff carbohydrate chain that plants use to 79 00:05:22,720 --> 00:05:26,159 Speaker 1: um to to firm up and keep their shape. And 80 00:05:26,240 --> 00:05:29,040 Speaker 1: when you cook plants that contain it um that pectin 81 00:05:29,120 --> 00:05:31,600 Speaker 1: will break down and the plant will go soft. Um, 82 00:05:31,640 --> 00:05:33,599 Speaker 1: but the remaining little bits of pectin will help that 83 00:05:33,640 --> 00:05:36,320 Speaker 1: fruit or you know, whatever it is, gel up into 84 00:05:36,360 --> 00:05:39,440 Speaker 1: a nice thick jam or jelly or conserve or like 85 00:05:39,480 --> 00:05:44,120 Speaker 1: a paste type candy like membryo. And so quints are 86 00:05:44,160 --> 00:05:49,599 Speaker 1: often used for those sorts of things as a result. Uh, okay, 87 00:05:49,600 --> 00:05:52,680 Speaker 1: and then the stringent part um, And I'm going to 88 00:05:52,760 --> 00:05:55,719 Speaker 1: come at it at a roundabout angle by talking about 89 00:05:55,760 --> 00:06:00,040 Speaker 1: the color of quints, because okay, so, so this in 90 00:06:00,160 --> 00:06:02,120 Speaker 1: of Quinns will be golden when they're ripe, but the 91 00:06:02,279 --> 00:06:06,760 Speaker 1: inside are like just creamy white, um, But when you 92 00:06:06,800 --> 00:06:10,800 Speaker 1: cook them they turn like pink to red. And this 93 00:06:10,880 --> 00:06:15,599 Speaker 1: is because Quinn's also contains a bunch of anthocyanin, which 94 00:06:15,760 --> 00:06:18,719 Speaker 1: is this pigment that's responsible for like blue, red, purple 95 00:06:18,800 --> 00:06:22,440 Speaker 1: type colors and some plants. But that anti cyanin is 96 00:06:22,480 --> 00:06:27,120 Speaker 1: bound up with tannins and raw quints, Tannins being uh, 97 00:06:27,400 --> 00:06:30,599 Speaker 1: those those things that are responsible for um, for a 98 00:06:30,640 --> 00:06:33,320 Speaker 1: stringency in your mouth, you know that, like that like puckery, 99 00:06:33,400 --> 00:06:36,800 Speaker 1: dry feeling that you get from like a dry red 100 00:06:36,839 --> 00:06:40,200 Speaker 1: wines or tart apples stuff like that. Yeah. Um, But 101 00:06:40,440 --> 00:06:43,599 Speaker 1: when you heat tannins, they break down um, which will 102 00:06:43,640 --> 00:06:47,880 Speaker 1: release that anti cyanin um, so you wind up with 103 00:06:47,960 --> 00:06:52,680 Speaker 1: a way less a stringent product um that also has 104 00:06:52,800 --> 00:06:57,280 Speaker 1: this beautiful rosy pink to red color. It do sound 105 00:06:57,320 --> 00:07:01,720 Speaker 1: really pretty? Yeah, yeah? Oh and and they and they 106 00:07:01,760 --> 00:07:04,919 Speaker 1: really are, they really are so Like, the scent is 107 00:07:04,960 --> 00:07:07,279 Speaker 1: really lovely. And I've read a lot of people referred 108 00:07:07,279 --> 00:07:10,960 Speaker 1: to it as as highly perfumed, and that's accurate. It 109 00:07:11,040 --> 00:07:14,280 Speaker 1: just smells so nice. Um, sort of like a floral 110 00:07:14,720 --> 00:07:17,480 Speaker 1: and a little bit sweet tart, like a little bit 111 00:07:17,520 --> 00:07:21,520 Speaker 1: appily and a little bit citrusy, tiny bit tropical in there. 112 00:07:21,640 --> 00:07:26,200 Speaker 1: Um sort of like star fruit or guava, or like 113 00:07:26,240 --> 00:07:31,160 Speaker 1: a more mild passion fruit or maybe like a pineapple um, 114 00:07:31,200 --> 00:07:33,160 Speaker 1: all of which just has like a little bit of 115 00:07:33,200 --> 00:07:40,160 Speaker 1: apply stuff mixed in there. Mm hmmm. That was quite 116 00:07:40,200 --> 00:07:43,320 Speaker 1: the rolladex of fruit. But I think I'm picking up 117 00:07:43,360 --> 00:07:46,440 Speaker 1: on what you're putting out. There's there's like a commonality 118 00:07:46,680 --> 00:07:50,960 Speaker 1: there's in the Venn diagram of those fruit flavors. There's 119 00:07:51,080 --> 00:07:55,680 Speaker 1: like a sort of yeah, sweet tart, tropical floral sort 120 00:07:55,680 --> 00:08:01,400 Speaker 1: of thing going on. Yeah. Um so so yes, quints 121 00:08:01,440 --> 00:08:04,520 Speaker 1: are often cooked into jams or jellies or sweeteart kind 122 00:08:04,520 --> 00:08:07,680 Speaker 1: of pastes like membryo um. They can also be made 123 00:08:07,680 --> 00:08:11,920 Speaker 1: into or added to juices or ciders or wine or 124 00:08:12,120 --> 00:08:16,000 Speaker 1: tea blends. Um used like you would use tart baking 125 00:08:16,000 --> 00:08:21,120 Speaker 1: apples in either sweet pastries or in savory um savory 126 00:08:21,120 --> 00:08:23,840 Speaker 1: dishes like especially kind of like like root vegetable sort 127 00:08:23,840 --> 00:08:30,560 Speaker 1: of dishes like roasts or stews. Yeah m m yeah, okay, 128 00:08:30,560 --> 00:08:35,920 Speaker 1: Well what about the nutrition on its own? Quints? Is 129 00:08:36,080 --> 00:08:38,080 Speaker 1: you know good for you? It's got a good spread 130 00:08:38,080 --> 00:08:40,640 Speaker 1: of vitamins and minerals, a little bit of fiber, tiny 131 00:08:40,679 --> 00:08:42,480 Speaker 1: bit of protein. Um, it'll help fill you up, but 132 00:08:42,520 --> 00:08:44,160 Speaker 1: to keep you going, you should pair it with a 133 00:08:44,400 --> 00:08:47,080 Speaker 1: more protein some some some kind of fat in there. 134 00:08:47,760 --> 00:08:51,520 Speaker 1: Um and yeah, quints and it's extracts, like with many 135 00:08:51,720 --> 00:08:55,240 Speaker 1: botanical products, are are being investigated for potential health benefits. 136 00:08:55,960 --> 00:08:59,120 Speaker 1: For it is good for you, don't don't add to 137 00:08:59,200 --> 00:09:02,640 Speaker 1: what sugar. It's less good for you that way, unless 138 00:09:02,640 --> 00:09:09,080 Speaker 1: you're having a treat, which is totally okay. Oh yeah, 139 00:09:09,160 --> 00:09:12,360 Speaker 1: all for it. I used to love it as a kid, 140 00:09:12,480 --> 00:09:15,720 Speaker 1: just slicing up fruit, putting sugar on it. Oh yeah, 141 00:09:16,080 --> 00:09:21,920 Speaker 1: all right, so good so good. Well, we do have 142 00:09:22,040 --> 00:09:26,199 Speaker 1: some numbers for you, we do. Turkey is the largest 143 00:09:26,200 --> 00:09:31,560 Speaker 1: producer of quint's, accounting for about followed by China, Iran, Argentina, 144 00:09:31,559 --> 00:09:34,480 Speaker 1: and Morocco. I think they're all around ten, so significantly 145 00:09:34,559 --> 00:09:39,679 Speaker 1: less than Turkey. UM. And there are more than seventy 146 00:09:39,720 --> 00:09:45,000 Speaker 1: different varieties of quint's grown worldwide. Um. The the stringent 147 00:09:45,080 --> 00:09:47,840 Speaker 1: varieties that I've seen are right like the size of 148 00:09:47,880 --> 00:09:51,680 Speaker 1: like a normal old pair. Um. But I've read that 149 00:09:51,720 --> 00:09:53,240 Speaker 1: some of the kind that you can eat out of 150 00:09:53,280 --> 00:09:56,079 Speaker 1: hand can be over three pounds, like over like one 151 00:09:56,120 --> 00:09:59,680 Speaker 1: and a half kilos UM. And there is a more 152 00:10:00,160 --> 00:10:05,200 Speaker 1: shrubby garden ornamental called flowering quints that is related and 153 00:10:05,240 --> 00:10:08,160 Speaker 1: I've read will put out like a like small extra 154 00:10:08,200 --> 00:10:14,640 Speaker 1: sour fruit. Huh yeah, flowering quints. According to some reporting 155 00:10:14,640 --> 00:10:16,880 Speaker 1: out of two thousand nine, many quince farmers in the 156 00:10:16,960 --> 00:10:20,199 Speaker 1: United States are armenian um, and that growing quints is 157 00:10:20,280 --> 00:10:25,040 Speaker 1: somewhat ancestral here. A marketing report from around that time 158 00:10:25,160 --> 00:10:28,800 Speaker 1: estimated that quints grown in the US goes to ethnic 159 00:10:28,840 --> 00:10:31,560 Speaker 1: groups who are familiar with it from their homeland. So 160 00:10:31,559 --> 00:10:37,400 Speaker 1: it's kind of a little little niche market these days. Yeah, 161 00:10:37,720 --> 00:10:43,240 Speaker 1: which makes sense. Nostalgia is a powerful thing. Oh indeed, 162 00:10:44,080 --> 00:10:47,839 Speaker 1: And speaking of nostalgia, we've got an interesting history for you, 163 00:10:48,360 --> 00:10:50,520 Speaker 1: we do. But first we've got a quick break for 164 00:10:50,520 --> 00:11:02,600 Speaker 1: a word from our sponsor, and we're back. Thank you, sponsored, Yes, 165 00:11:02,679 --> 00:11:07,440 Speaker 1: thank you. So quince is believed to have originated in 166 00:11:07,480 --> 00:11:11,320 Speaker 1: Persia or the trans Cacaucus area, particularly um what is 167 00:11:11,360 --> 00:11:16,199 Speaker 1: now modern day Armenia, ran Turkey and Georgia, but early 168 00:11:16,280 --> 00:11:20,040 Speaker 1: records also indicate that it was cultivated in Turkey and Greece. 169 00:11:20,960 --> 00:11:25,360 Speaker 1: Some historical documents suggest that quince was domesticated in Mesopotamia 170 00:11:25,440 --> 00:11:29,000 Speaker 1: as early as five thousand to four thousand BC. This 171 00:11:29,040 --> 00:11:32,600 Speaker 1: is another one that has a lot of arguments about 172 00:11:32,640 --> 00:11:38,199 Speaker 1: where first originated, and a part of that is because 173 00:11:38,600 --> 00:11:42,120 Speaker 1: it does resemble a lot of other fruits and has 174 00:11:42,160 --> 00:11:44,520 Speaker 1: been kind of mixed up in how it's referred to 175 00:11:44,640 --> 00:11:49,800 Speaker 1: throughout history. Ancient Romans and Greeks enjoyed quince and Plenty 176 00:11:50,040 --> 00:11:52,959 Speaker 1: the Elder wrote about quins, claiming that it was delicious 177 00:11:53,000 --> 00:11:57,439 Speaker 1: when eaten raw and listed. He listed many medicinal benefits 178 00:11:57,480 --> 00:11:59,760 Speaker 1: of this fruit, including that it could ward off the 179 00:12:00,000 --> 00:12:04,560 Speaker 1: evil I. Yes. Some suggest that the apple and the 180 00:12:04,600 --> 00:12:07,600 Speaker 1: story of Eve was actually a quince, and that the 181 00:12:07,640 --> 00:12:10,480 Speaker 1: golden apple Paris gave Aphrodite may have been a quince 182 00:12:10,600 --> 00:12:14,560 Speaker 1: to Homer wrote about quince in the Odyssey. Um. They 183 00:12:14,600 --> 00:12:17,400 Speaker 1: may have been used to fill homes with their fragrance 184 00:12:18,120 --> 00:12:21,800 Speaker 1: and often symbolize love. Plue Stark wrote of a tradition 185 00:12:21,800 --> 00:12:26,119 Speaker 1: of married couples sharing quinces, and yeah, it was frequently 186 00:12:26,200 --> 00:12:29,920 Speaker 1: depicted in art, including in mosaics from Pompeii, apparently very 187 00:12:29,960 --> 00:12:33,840 Speaker 1: frequently in the pause of a bear. No, I know, 188 00:12:35,640 --> 00:12:37,920 Speaker 1: I know that I was reading that, Um, that a 189 00:12:37,960 --> 00:12:42,360 Speaker 1: lot of pollinators do love quince trees as well as dear, dear, 190 00:12:42,559 --> 00:12:46,200 Speaker 1: like super into quince and we'll like really mess up 191 00:12:46,400 --> 00:12:49,800 Speaker 1: your quince crop if you let them. Um. So maybe 192 00:12:50,559 --> 00:12:53,080 Speaker 1: maybe it maybe maybe that goes for bears as well. 193 00:12:53,200 --> 00:12:57,920 Speaker 1: I don't know. Um. Meanwhile, the word quince um and 194 00:12:58,000 --> 00:13:01,480 Speaker 1: its genus sidonia come from Old Greek words for the 195 00:13:01,520 --> 00:13:05,880 Speaker 1: fruit um, which may or may not reference this ancient 196 00:13:05,960 --> 00:13:09,920 Speaker 1: seaport in crete Um where the Greeks got there like 197 00:13:10,080 --> 00:13:15,360 Speaker 1: really good quince tree graphs from Um and side note. 198 00:13:15,360 --> 00:13:21,000 Speaker 1: Originally in English, um quince was plural. The singular was 199 00:13:21,040 --> 00:13:26,360 Speaker 1: borrowed from French at quinn or quinn um, But eventually 200 00:13:26,920 --> 00:13:31,079 Speaker 1: the plural was confused for a singular, as you do. 201 00:13:31,160 --> 00:13:32,800 Speaker 1: That's how we get quinns. But I'm getting ahead of 202 00:13:32,800 --> 00:13:36,400 Speaker 1: our ourselves. All that happened in like the CE, so 203 00:13:36,640 --> 00:13:41,240 Speaker 1: a minute later, yes, a minute later, so stepping back 204 00:13:41,280 --> 00:13:44,880 Speaker 1: a bit. Emperor Charlemagne decreed that quince be planted in 205 00:13:44,920 --> 00:13:48,560 Speaker 1: the royal gardens in eighteen twelve CE, and some of 206 00:13:48,559 --> 00:13:51,560 Speaker 1: the first normal aids were most likely made from quinces. 207 00:13:52,040 --> 00:13:56,560 Speaker 1: Is that the popular the proper term, the popular proper term, Yes, 208 00:13:56,679 --> 00:13:59,960 Speaker 1: yes it is. It is proper now to pluralize quinn 209 00:14:00,240 --> 00:14:06,400 Speaker 1: is alright? Yes? Uh. The word marmalade derived from the 210 00:14:06,400 --> 00:14:11,040 Speaker 1: Portuguese word for quint's mar mellow uh, and quince has 211 00:14:11,040 --> 00:14:13,440 Speaker 1: shown up in quite a bit of literature. I have 212 00:14:13,520 --> 00:14:18,040 Speaker 1: a few examples, some of my favorites. Yes, a poem 213 00:14:18,080 --> 00:14:20,840 Speaker 1: from around this time written by shepherd ben Utman al 214 00:14:20,960 --> 00:14:25,760 Speaker 1: mushsafi Um, And this whole poem was about the quints. Okay, 215 00:14:26,040 --> 00:14:29,440 Speaker 1: it went thus late. It is yellow and color as 216 00:14:29,440 --> 00:14:32,280 Speaker 1: if it wore a daffodil tunic, and it smells like musk, 217 00:14:32,560 --> 00:14:36,240 Speaker 1: a penetrating smell. It has the perfume of a loved woman, 218 00:14:36,360 --> 00:14:38,680 Speaker 1: and the same hardness of heart. But it has the 219 00:14:38,720 --> 00:14:42,280 Speaker 1: color of the impassioned and scrawny lover. It's pallor is 220 00:14:42,320 --> 00:14:45,640 Speaker 1: borrowed from my pallor. Its smell is my sweetheart's breath. 221 00:14:46,120 --> 00:14:48,440 Speaker 1: When it stood fragrant on the bow, and the leaves 222 00:14:48,440 --> 00:14:51,160 Speaker 1: had woven for it a covering of brocade, I gently 223 00:14:51,240 --> 00:14:53,320 Speaker 1: put up my hand to pluck it and set it 224 00:14:53,360 --> 00:14:55,760 Speaker 1: like a sensor in the middle of my room. It 225 00:14:55,840 --> 00:14:58,920 Speaker 1: had a cloak of ash colored down hovering over its smooth, 226 00:14:59,080 --> 00:15:02,200 Speaker 1: golden body. And when it lay naked in my hand, 227 00:15:02,520 --> 00:15:05,880 Speaker 1: with nothing more than its daffodil colored shift, it made 228 00:15:05,880 --> 00:15:08,760 Speaker 1: me think of her. I cannot mention, and I feared 229 00:15:08,760 --> 00:15:13,440 Speaker 1: the ardor of my breath, which shrivel it in my fingers. Oh, 230 00:15:14,200 --> 00:15:21,040 Speaker 1: I know, goodness, so good, that's beautiful. M m. There's 231 00:15:21,080 --> 00:15:25,840 Speaker 1: so many phrases in there that I just adore. Fantastic 232 00:15:26,160 --> 00:15:32,120 Speaker 1: wins poetry. Mm hmmm. And then here's an excerpt from 233 00:15:32,120 --> 00:15:34,360 Speaker 1: a book out of the Middle Ages called The Praise 234 00:15:34,400 --> 00:15:37,800 Speaker 1: of Music. Quote. I come to marriages were in as 235 00:15:37,840 --> 00:15:40,840 Speaker 1: our ancestor did, fondly and with a kind of doting 236 00:15:41,160 --> 00:15:45,240 Speaker 1: maintain many rites and ceremonies. Somewhere, ever, either shadows or 237 00:15:45,320 --> 00:15:48,200 Speaker 1: abodements of a pleasant light to come as the eating 238 00:15:48,240 --> 00:15:50,760 Speaker 1: of a quince pair to be a preparative of sweet 239 00:15:50,840 --> 00:15:56,240 Speaker 1: and delightful days between the married persons. Yeah, there's a 240 00:15:56,280 --> 00:16:01,840 Speaker 1: lot of love things going on with the quince. Uh. Yeah. 241 00:16:02,560 --> 00:16:05,360 Speaker 1: The first written record of quints out of England is 242 00:16:05,400 --> 00:16:08,760 Speaker 1: from twelve or the first known written record anyway, and 243 00:16:08,960 --> 00:16:12,120 Speaker 1: they started appearing pretty regularly in English cookbooks by the 244 00:16:12,160 --> 00:16:15,720 Speaker 1: fourteen hundreds. Their popularity grew with the belief that they 245 00:16:15,760 --> 00:16:18,720 Speaker 1: could help build immunity in the face of the plague. 246 00:16:19,080 --> 00:16:22,600 Speaker 1: Many manuscripts from England from around this time mentioned quin's, 247 00:16:22,720 --> 00:16:27,280 Speaker 1: especially in relation to the domestic sphere. Here's a quote 248 00:16:27,280 --> 00:16:29,720 Speaker 1: from the time. There is no fruit growing in the 249 00:16:29,840 --> 00:16:32,720 Speaker 1: land that is of so many excellent uses as this 250 00:16:33,000 --> 00:16:36,000 Speaker 1: quince serving as well to make many dishes of meat 251 00:16:36,080 --> 00:16:38,880 Speaker 1: for the table, as for banquets, and much more for 252 00:16:38,960 --> 00:16:46,400 Speaker 1: their physical virtues. M quints paste, enjoyed at the end 253 00:16:46,400 --> 00:16:48,800 Speaker 1: of meals, became popular in England around this time too, 254 00:16:48,840 --> 00:16:50,680 Speaker 1: in part because it was believed to help balance the 255 00:16:50,760 --> 00:16:55,400 Speaker 1: humors and was also thought to be an aphro jsac 256 00:16:56,280 --> 00:17:00,840 Speaker 1: and increase rutility, to the point Queen may Arey allegedly 257 00:17:00,880 --> 00:17:05,199 Speaker 1: requested it to help her conceive a son. This paste 258 00:17:05,240 --> 00:17:07,960 Speaker 1: was often molded into shapes um. The paste was called 259 00:17:08,240 --> 00:17:13,400 Speaker 1: kotignac or in France kotignac um. According to some sources, 260 00:17:13,560 --> 00:17:16,640 Speaker 1: Joan of Arc was presented with a molded kotignac when 261 00:17:16,640 --> 00:17:20,560 Speaker 1: she arrived to help liberate or loan from the English. 262 00:17:21,200 --> 00:17:24,400 Speaker 1: Since then, kotignac is sometimes made in molds of her, 263 00:17:25,320 --> 00:17:30,280 Speaker 1: particularly in certain places, which I love. Yeah. Another popular 264 00:17:30,320 --> 00:17:33,520 Speaker 1: English recipe around this time was something called quince's bake, 265 00:17:34,080 --> 00:17:35,680 Speaker 1: which was a dish that was a favorite of Sir 266 00:17:35,760 --> 00:17:39,760 Speaker 1: Isaac newton Um. According to some things I read at 267 00:17:39,800 --> 00:17:42,959 Speaker 1: this time, quincans were commonly stored in barrels with alcohol 268 00:17:43,640 --> 00:17:46,639 Speaker 1: for up to ten years UM, and the alcohol was 269 00:17:46,720 --> 00:17:50,919 Speaker 1: periodically drunk from them. Later in the nineteenth century, quinces 270 00:17:51,160 --> 00:17:54,680 Speaker 1: were made into wine, which makes sense to me. M 271 00:17:56,560 --> 00:17:59,760 Speaker 1: Domesticated quince trees were present in West and East Asia, 272 00:17:59,800 --> 00:18:03,159 Speaker 1: through out Europe and North America by this time as well. UM. 273 00:18:03,240 --> 00:18:07,920 Speaker 1: As these trees spread, the fruit diversified. The French were 274 00:18:07,960 --> 00:18:11,440 Speaker 1: going quints from clippings as far back as the sixteen hundreds, 275 00:18:11,920 --> 00:18:16,119 Speaker 1: Spanish missionaries planted quinch trees at California missions, but they 276 00:18:16,160 --> 00:18:18,480 Speaker 1: didn't really take off there until the arrival of farmers 277 00:18:18,480 --> 00:18:20,719 Speaker 1: and nursery folks in the mid nineteenth century. More on 278 00:18:20,800 --> 00:18:24,320 Speaker 1: that in a second. They were thriving in Virginia by 279 00:18:24,400 --> 00:18:28,840 Speaker 1: the seventeen twenties, and yes, records indicate there were twelve 280 00:18:28,920 --> 00:18:31,879 Speaker 1: varieties of quinns in the US by nineteen o eight. 281 00:18:32,359 --> 00:18:37,920 Speaker 1: In nineteen fourteen, plant breeder Luther burb Bonk or burbank Um, 282 00:18:38,720 --> 00:18:42,600 Speaker 1: who first planted quins in, wrote that quote, the soil 283 00:18:42,640 --> 00:18:47,000 Speaker 1: and climate of California are a peculiarly hospitable to this fruit, 284 00:18:47,320 --> 00:18:50,160 Speaker 1: and that quote win thoroughly ripe arrivals the apple as 285 00:18:50,160 --> 00:18:53,200 Speaker 1: a fruit to be eaten raw. And yes, I struggled 286 00:18:53,240 --> 00:18:57,600 Speaker 1: with that quote. If that's why it sounds kind of fun. Um, Hey, 287 00:18:57,640 --> 00:18:59,800 Speaker 1: you're doing You're doing just fine. We're a you know, 288 00:19:00,400 --> 00:19:04,760 Speaker 1: we're all get one of our final, possibly final recording 289 00:19:04,800 --> 00:19:10,119 Speaker 1: sessions of the year. My brain is all wired up. Yeah, 290 00:19:11,080 --> 00:19:14,919 Speaker 1: yeahs are hard. I don't I don't know who. Let 291 00:19:14,960 --> 00:19:19,919 Speaker 1: us be podcasters, great question, let's not bring it up 292 00:19:19,920 --> 00:19:27,440 Speaker 1: to our balls. Is anytime soon. Nope. However, burbank Um. 293 00:19:27,640 --> 00:19:32,439 Speaker 1: He often joked that to make quints edible required a 294 00:19:32,560 --> 00:19:36,800 Speaker 1: quote barrel of sugar, and frequently gets the credit with 295 00:19:37,000 --> 00:19:40,320 Speaker 1: opening the American palette to the quints, which I thought 296 00:19:40,359 --> 00:19:42,600 Speaker 1: was really interesting because he was one who was saying 297 00:19:43,160 --> 00:19:46,000 Speaker 1: they're great, eat him raw, but seemed to realize that 298 00:19:46,080 --> 00:19:50,560 Speaker 1: Americans needed some sugar, like a lot of sugar. Yes, 299 00:19:52,200 --> 00:19:56,399 Speaker 1: they were around nine acres of quince trees in California 300 00:19:56,600 --> 00:20:01,480 Speaker 1: at this time. And something else I found interesting um 301 00:20:01,520 --> 00:20:04,439 Speaker 1: Around this time as well, quincy's were commonly grown in 302 00:20:04,600 --> 00:20:08,080 Speaker 1: orchards and in people's backyards. Due to the high amount 303 00:20:08,119 --> 00:20:11,119 Speaker 1: of pectin present in quints, it was popular in baking 304 00:20:11,160 --> 00:20:14,040 Speaker 1: and in things like jams. With the introduction of powdered 305 00:20:14,200 --> 00:20:17,600 Speaker 1: gelatine and pectin in the eighteen nineties and an increase 306 00:20:17,680 --> 00:20:22,880 Speaker 1: in fireblight, quince's popularity and cultivation in the US kind 307 00:20:22,920 --> 00:20:30,080 Speaker 1: of faded away. In New York, fruit cultivator up Hendrick 308 00:20:30,160 --> 00:20:33,480 Speaker 1: wrote the quins the golden apple of the ancients, once 309 00:20:33,520 --> 00:20:36,560 Speaker 1: dedicated to the deities and looked upon as the emblem 310 00:20:36,640 --> 00:20:40,119 Speaker 1: of love and happiness for centuries. The favorite poem is 311 00:20:40,160 --> 00:20:44,240 Speaker 1: now neglected and the least esteemed of commonly cultivated tree fruits. 312 00:20:48,800 --> 00:20:51,919 Speaker 1: This was a really interesting article about Quin's trees in 313 00:20:51,920 --> 00:20:54,320 Speaker 1: New York and how old they are and who's kind 314 00:20:54,320 --> 00:20:58,600 Speaker 1: of maintaining them. Oh and in two thousand nine, The 315 00:20:58,640 --> 00:21:01,919 Speaker 1: Los Angeles Times ran story titled There's a New Taste 316 00:21:01,920 --> 00:21:05,159 Speaker 1: for Quince by David Carp, all about how am i 317 00:21:05,320 --> 00:21:08,520 Speaker 1: quince was seeing a surge in popularity in the United States. 318 00:21:09,800 --> 00:21:12,960 Speaker 1: And here's a quote. It certainly is a paradoxical fruit, 319 00:21:13,000 --> 00:21:16,840 Speaker 1: both homely and voluptuous, like a large novelly, fuzzy pair 320 00:21:17,440 --> 00:21:20,159 Speaker 1: rod is typically so hard, sour and a stringent that 321 00:21:20,240 --> 00:21:23,080 Speaker 1: in Turkey, the world's largest producer, quote to eat the 322 00:21:23,160 --> 00:21:27,639 Speaker 1: quints is slang meaning to get into serious trouble. But 323 00:21:27,880 --> 00:21:32,160 Speaker 1: it has an intense, alluring aroma reminiscent of pineapple, guava, bartlet, pear, 324 00:21:32,280 --> 00:21:35,200 Speaker 1: and vanilla, And when cooked, its flesh softens and turns 325 00:21:35,240 --> 00:21:40,919 Speaker 1: a gorgeous translucent pink. There you go, Yeah, you said 326 00:21:42,800 --> 00:21:46,160 Speaker 1: the author of this article had a variety named after him, 327 00:21:46,560 --> 00:21:54,800 Speaker 1: Carp's Sweet quints. That's yeah, that's very cool. That's great. 328 00:21:55,400 --> 00:21:57,439 Speaker 1: All of this is great. I mean, aside from the 329 00:21:57,440 --> 00:21:59,520 Speaker 1: part where like this is a lovely product that it's 330 00:21:59,560 --> 00:22:05,440 Speaker 1: it's hard to get here anymore. But yeah, I mean, 331 00:22:05,480 --> 00:22:09,919 Speaker 1: I guess we'll add it to our ever growing dinner 332 00:22:10,000 --> 00:22:13,520 Speaker 1: we're going to throw at one point. Yeah, but yeah, 333 00:22:13,560 --> 00:22:15,840 Speaker 1: I'm excited. And this has been a fun learning one 334 00:22:15,920 --> 00:22:22,359 Speaker 1: for it has. Oh yeah, I said that. I said 335 00:22:22,359 --> 00:22:24,720 Speaker 1: that kind of rudely. No, yes, it was a fun one. 336 00:22:25,000 --> 00:22:31,560 Speaker 1: Um and uh full of many hilarious pronunciations and uh journeys, 337 00:22:31,720 --> 00:22:36,040 Speaker 1: journeys and small bits of knowledge. Um. My. My favorite 338 00:22:36,080 --> 00:22:38,119 Speaker 1: fact that I that I didn't have any way to 339 00:22:38,240 --> 00:22:41,160 Speaker 1: work into the outline is that as I was doing 340 00:22:41,400 --> 00:22:45,639 Speaker 1: my googling and my reading, UM, I found Uh, I 341 00:22:45,720 --> 00:22:50,560 Speaker 1: found a professional profile page for for someone by the 342 00:22:50,680 --> 00:22:59,960 Speaker 1: name of Quince Fennel. I don't know if their parents 343 00:23:00,040 --> 00:23:02,960 Speaker 1: gave them that name or if they chose that name 344 00:23:03,000 --> 00:23:07,040 Speaker 1: for themselves, but either way that I am so jealous 345 00:23:07,119 --> 00:23:11,240 Speaker 1: that I did not think of that such a good name. 346 00:23:11,359 --> 00:23:15,399 Speaker 1: That is an excellent name to anyone who's looking for 347 00:23:15,440 --> 00:23:18,879 Speaker 1: your name. There you go, that's pretty good. And if 348 00:23:18,880 --> 00:23:23,000 Speaker 1: you're listening, quin Spinel, oh, oh, hats off to to 349 00:23:23,200 --> 00:23:28,320 Speaker 1: you or your parents or both. Yes, yes, aces name 350 00:23:28,400 --> 00:23:32,800 Speaker 1: right there. Well, on that note, I think that's what 351 00:23:32,840 --> 00:23:36,480 Speaker 1: we have to say about Quints for now. It is um. 352 00:23:36,520 --> 00:23:38,919 Speaker 1: We do have some listener mail for you. We do, 353 00:23:39,040 --> 00:23:40,399 Speaker 1: but first we have one more quick break for a 354 00:23:40,400 --> 00:23:53,040 Speaker 1: word from our sponsor. We're back. Thank you, yes, thank you, 355 00:23:53,480 --> 00:24:02,239 Speaker 1: and we're back with m Quincon Prince. I don't know. 356 00:24:02,680 --> 00:24:04,560 Speaker 1: I guess I could have gone like a purple rain 357 00:24:04,680 --> 00:24:11,240 Speaker 1: route very different it would have it would have, but 358 00:24:11,359 --> 00:24:20,240 Speaker 1: you know, either way, either way good. It's truly endless possibilities, endless. 359 00:24:20,359 --> 00:24:29,280 Speaker 1: Um Well, Bob wrote, I'm still in the UK waiting 360 00:24:29,280 --> 00:24:31,760 Speaker 1: for my chance to get home. My regular routine has 361 00:24:31,800 --> 00:24:34,480 Speaker 1: been interrupted, so I'm binge listening to your shows again 362 00:24:34,520 --> 00:24:36,639 Speaker 1: to catch up. I was listening to your episode on 363 00:24:36,680 --> 00:24:39,800 Speaker 1: Bourgelais Nouveau and it brought back some memories as a 364 00:24:39,840 --> 00:24:42,600 Speaker 1: helicopter pilot. Way back in eighty six, I was working 365 00:24:42,600 --> 00:24:45,520 Speaker 1: for this charter company in Hartford, Connecticut. We had gotten 366 00:24:45,520 --> 00:24:48,760 Speaker 1: a charter for transporting you guessed it, several crates of 367 00:24:48,800 --> 00:24:52,000 Speaker 1: Bourgelais Nouveau. It was being flown into the country from 368 00:24:52,040 --> 00:24:55,000 Speaker 1: France and then I'm assuming went through US customs and 369 00:24:55,000 --> 00:24:57,119 Speaker 1: then on a smaller jet to our little airport in 370 00:24:57,240 --> 00:24:59,919 Speaker 1: Hartford City. It was carried from the jet to the 371 00:25:00,000 --> 00:25:03,040 Speaker 1: helicopter and then I flew it somewhere. If I recall correctly, 372 00:25:03,119 --> 00:25:05,360 Speaker 1: that somewhere was a country club, But that was many 373 00:25:05,440 --> 00:25:08,199 Speaker 1: years ago, so my memory is a little fuzzy on 374 00:25:08,240 --> 00:25:12,480 Speaker 1: where the drop was. As for the wine spa you 375 00:25:12,520 --> 00:25:16,120 Speaker 1: two seem particularly interested in. Back when I was living 376 00:25:16,160 --> 00:25:19,040 Speaker 1: down in South China in a small city named Juw High, 377 00:25:19,520 --> 00:25:21,760 Speaker 1: my wife and I would often go to this huge 378 00:25:21,800 --> 00:25:24,640 Speaker 1: resort kind of place that specialized in foothead, or whole 379 00:25:24,640 --> 00:25:28,080 Speaker 1: body massages as well as all kinds of traditional Chinese 380 00:25:28,119 --> 00:25:32,040 Speaker 1: medicine therapies and hot tub and spa experiences. No, it 381 00:25:32,160 --> 00:25:34,800 Speaker 1: was not a posh, rich people's place. For example, the 382 00:25:34,800 --> 00:25:37,240 Speaker 1: two of us could each get a one hour foot 383 00:25:37,240 --> 00:25:40,359 Speaker 1: massage and two hours body massage for about US fifty 384 00:25:40,400 --> 00:25:43,480 Speaker 1: dollars for the both of us. This would include complementary 385 00:25:43,560 --> 00:25:45,800 Speaker 1: use of the swimming pool and any are all the 386 00:25:45,840 --> 00:25:49,320 Speaker 1: hot tub Jaccuzi type spas. These tubs would be filled 387 00:25:49,359 --> 00:25:51,760 Speaker 1: with any number of liquids to choose from. You could 388 00:25:51,800 --> 00:25:54,200 Speaker 1: walk up and down and all around the small hillside 389 00:25:54,200 --> 00:25:58,680 Speaker 1: trying rosewater spas. Greener black tea spots, vinecker spas, milk yes, 390 00:25:58,760 --> 00:26:01,880 Speaker 1: some milk spas, and all kinds of other spas, including 391 00:26:01,920 --> 00:26:06,400 Speaker 1: of course wine spas. Red was usually the favorite one, 392 00:26:06,440 --> 00:26:08,480 Speaker 1: but I do think they had a white one too. 393 00:26:08,760 --> 00:26:14,000 Speaker 1: You just soaked in the somewhat water down wine. These 394 00:26:14,040 --> 00:26:17,000 Speaker 1: were all hot tubs, with the contents being usually between 395 00:26:17,080 --> 00:26:21,439 Speaker 1: thirty eight to forty degrees celsius or degrees faheit, so 396 00:26:21,520 --> 00:26:25,760 Speaker 1: maybe it was more of a mold wine. I'm more 397 00:26:25,760 --> 00:26:28,360 Speaker 1: accustomed to soak up wine from the inside, but this 398 00:26:28,480 --> 00:26:31,119 Speaker 1: was nice too. But you did need a shower afterwards 399 00:26:31,160 --> 00:26:33,000 Speaker 1: in case you got pulled over by the police. You 400 00:26:33,000 --> 00:26:36,440 Speaker 1: would not want to be accused of trunk driving. I 401 00:26:36,560 --> 00:26:39,119 Speaker 1: love the Crapes episode. My wife and I have agreed 402 00:26:39,160 --> 00:26:41,800 Speaker 1: to disagree on the pronunciation, but while she is Chinese, 403 00:26:41,840 --> 00:26:44,040 Speaker 1: she did study French and she lived in France for 404 00:26:44,040 --> 00:26:46,600 Speaker 1: a couple of years, so she's probably the one pronouncing 405 00:26:46,600 --> 00:26:53,040 Speaker 1: it correctly. Sounds like crops when she says it, mhm. Recently, 406 00:26:53,040 --> 00:26:55,119 Speaker 1: one of the Irish YouTubers I follow was doing a 407 00:26:55,200 --> 00:26:58,920 Speaker 1: video where she was going out for, in her words, pancakes, 408 00:26:58,960 --> 00:27:00,800 Speaker 1: but when she got to the place, it was very 409 00:27:00,800 --> 00:27:04,040 Speaker 1: clear that she was getting crips. I made a comment 410 00:27:04,119 --> 00:27:06,440 Speaker 1: that the pancakes she was getting it didn't look like 411 00:27:06,600 --> 00:27:08,919 Speaker 1: what I would normally call pancakes, but more like crepes, 412 00:27:09,160 --> 00:27:11,840 Speaker 1: and her response was that in Ireland they basically call 413 00:27:11,920 --> 00:27:17,119 Speaker 1: crepes pancakes, and thicker ones American pancakes. Interesting, I thought, 414 00:27:17,800 --> 00:27:20,360 Speaker 1: I make some at home occasionally. I have a rather 415 00:27:20,480 --> 00:27:23,640 Speaker 1: nice lay crusade crape pan. It's basically a frying pan 416 00:27:23,720 --> 00:27:27,359 Speaker 1: with almost no sides. The trick to thin crapes is 417 00:27:27,359 --> 00:27:30,440 Speaker 1: a little tool I made for myself, something i'd seen 418 00:27:30,480 --> 00:27:33,159 Speaker 1: crape makers in Tokyo and then back in China using. 419 00:27:33,440 --> 00:27:36,080 Speaker 1: It's basically a wooden popsicle stick our tongue depressor with 420 00:27:36,119 --> 00:27:38,040 Speaker 1: a hole in the middle where a long dowel is 421 00:27:38,080 --> 00:27:42,200 Speaker 1: slightly inserted perpendicularly so that the two are attached. After 422 00:27:42,240 --> 00:27:44,280 Speaker 1: you pour out the battery, you use your little tool 423 00:27:44,600 --> 00:27:46,760 Speaker 1: dragging out like a rake in a circular motion and 424 00:27:46,880 --> 00:27:50,400 Speaker 1: ever widening circles from the middle outward, with the lightweight 425 00:27:50,400 --> 00:27:53,119 Speaker 1: of the tool providing all the needed downward pressure so 426 00:27:53,200 --> 00:27:56,000 Speaker 1: no need to apply more of a very long, flat 427 00:27:56,040 --> 00:27:58,919 Speaker 1: and wide spatchelor that is great for flipping the crepe, 428 00:27:59,560 --> 00:28:01,760 Speaker 1: but you can buy Crape Tools on Amazon or in 429 00:28:01,800 --> 00:28:04,760 Speaker 1: some cookware stores. It's so nice to be listening to 430 00:28:05,040 --> 00:28:08,960 Speaker 1: YouTube again. Happy holidays to you and yours. By the 431 00:28:08,960 --> 00:28:11,159 Speaker 1: time you read this, if it's around Christmas Day, I 432 00:28:11,240 --> 00:28:13,359 Speaker 1: expect I will be taking part in the building of 433 00:28:13,359 --> 00:28:16,600 Speaker 1: a Lego Marble Gauntlet. I just thought you'd appreciate that 434 00:28:16,720 --> 00:28:23,919 Speaker 1: little tit bit and yes I do. Oh that's wonderful. Yes. Um. 435 00:28:23,920 --> 00:28:27,440 Speaker 1: A good friend of ours and coworker of ours been 436 00:28:27,520 --> 00:28:31,399 Speaker 1: bowlan Uh. He came to my apartment for the first 437 00:28:31,400 --> 00:28:35,560 Speaker 1: time a couple of weeks ago, and he looked around 438 00:28:35,600 --> 00:28:37,560 Speaker 1: and then looked at me and said, do you have 439 00:28:37,680 --> 00:28:42,320 Speaker 1: a thing for the Infinity Gauntlet? And now it keeps 440 00:28:42,400 --> 00:28:47,120 Speaker 1: like randomly texting me stuff about it. Okay, do you 441 00:28:47,200 --> 00:28:51,200 Speaker 1: have a thing about the Infinity Gauntlet? Annie, No, those 442 00:28:51,240 --> 00:28:57,480 Speaker 1: posters are free, Lauren. They were free and they did. Yeah. 443 00:28:57,040 --> 00:29:00,719 Speaker 1: That Infinity gaullet is one of my favorite drunk purchase 444 00:29:00,720 --> 00:29:04,920 Speaker 1: I've ever ever made. Because it showed up like a 445 00:29:04,960 --> 00:29:06,960 Speaker 1: week later, I had no idea what it was. It 446 00:29:07,040 --> 00:29:10,000 Speaker 1: was in this huge box. Come to open it up 447 00:29:10,040 --> 00:29:13,520 Speaker 1: and find out it wasn't in And it's one of 448 00:29:13,520 --> 00:29:16,160 Speaker 1: these if if y'all have never seen one they make 449 00:29:16,400 --> 00:29:20,480 Speaker 1: or made at a certain point. Certainly this like giant 450 00:29:20,640 --> 00:29:25,360 Speaker 1: oversized plastic gauntlet with the gemstones in it, you know, 451 00:29:25,720 --> 00:29:30,080 Speaker 1: um and uh and little pulley system on the inside 452 00:29:30,120 --> 00:29:31,920 Speaker 1: so that you can wiggle all the fingers all around 453 00:29:31,920 --> 00:29:36,080 Speaker 1: to make a fist and whatever, and it lights up 454 00:29:37,240 --> 00:29:40,080 Speaker 1: to replaced the batteries once. So that's to say something. 455 00:29:42,760 --> 00:29:48,120 Speaker 1: It's it's it's a pretty cool toy. Yeah, but anyway, Yes, 456 00:29:48,400 --> 00:29:51,480 Speaker 1: I hope your Lego build went well. Yes, um, and 457 00:29:51,520 --> 00:29:54,520 Speaker 1: thank you so much for this information about these spas. 458 00:29:54,600 --> 00:29:59,400 Speaker 1: I'm so intrigued by this whole thing. No, sure, yeah, yeah, 459 00:29:59,680 --> 00:30:02,480 Speaker 1: it's it's like we've got a few Korean spas in 460 00:30:02,560 --> 00:30:05,560 Speaker 1: town that that sound like a similar sort of thing 461 00:30:05,600 --> 00:30:08,080 Speaker 1: where you kind of go and either play a pay 462 00:30:08,120 --> 00:30:10,280 Speaker 1: a flat fee or like a or like a relatively 463 00:30:11,280 --> 00:30:14,240 Speaker 1: low fee and just get access to the entire thing. 464 00:30:14,280 --> 00:30:16,880 Speaker 1: And that's pretty People who enjoy that sort of thing 465 00:30:16,960 --> 00:30:23,960 Speaker 1: say it's rad noted. Yes, yes, I find it really 466 00:30:24,040 --> 00:30:29,520 Speaker 1: really interesting. Yeah yeah. Um, Sam Route, I'm listening right 467 00:30:29,560 --> 00:30:31,880 Speaker 1: now to the Condensed Milk episode and wanted to add 468 00:30:31,920 --> 00:30:35,120 Speaker 1: a footnote to Gail Borden not only was he a 469 00:30:35,160 --> 00:30:38,720 Speaker 1: surveyor in pre revolutionary Texas, he also laid up to 470 00:30:38,760 --> 00:30:42,280 Speaker 1: Galveston and co plotted Houston's map for the Alan Brothers 471 00:30:42,280 --> 00:30:45,840 Speaker 1: in the eighteen forties and tax collector a collector of 472 00:30:45,880 --> 00:30:49,640 Speaker 1: customs for the Republic at Galveston twice. He co founded 473 00:30:49,720 --> 00:30:54,400 Speaker 1: the first permanent newspaper in Texas. The Telegraph and Texas Register, 474 00:30:54,680 --> 00:30:57,640 Speaker 1: was started by Gail, his brother Thomas, and a man 475 00:30:57,720 --> 00:31:01,880 Speaker 1: named Joseph Baker in October eighteen thirty five. The paper 476 00:31:01,960 --> 00:31:05,040 Speaker 1: carried first hand accounts of the revolution and published the 477 00:31:05,040 --> 00:31:09,360 Speaker 1: first widely available copies of the first Texas Constitution. It 478 00:31:09,400 --> 00:31:12,160 Speaker 1: also had the dubious distinction of having its press and 479 00:31:12,240 --> 00:31:15,480 Speaker 1: type thrown into the Buffalo Bayou by Santa Anna's army, 480 00:31:15,640 --> 00:31:18,600 Speaker 1: which couldn't see the humor in it. Gail went to 481 00:31:18,640 --> 00:31:21,960 Speaker 1: Cincinnati in the summer of eighteen thirty six, mortgaged his 482 00:31:22,000 --> 00:31:24,960 Speaker 1: Texas land to buy a new press, and by August 483 00:31:25,120 --> 00:31:28,320 Speaker 1: they were back in publication. Thomas Bordens sold his share 484 00:31:28,320 --> 00:31:30,520 Speaker 1: of the Telegraph to a man named Frances Moore in 485 00:31:30,600 --> 00:31:33,880 Speaker 1: March of eighty seven, and Gayle sold his share to 486 00:31:33,960 --> 00:31:37,960 Speaker 1: one Jacob Krueger in June. The Telegraph was in financial 487 00:31:37,960 --> 00:31:40,320 Speaker 1: trouble as the boardens were bad at paying their bills, 488 00:31:40,600 --> 00:31:44,680 Speaker 1: so the sale was unavoidable. Krueger and More were better businessmen, 489 00:31:44,960 --> 00:31:47,720 Speaker 1: and the Telegraph flourished for a number of years more. 490 00:31:48,720 --> 00:31:53,840 Speaker 1: That's so fascinating too. That is fascinating. This guy really 491 00:31:53,880 --> 00:31:57,640 Speaker 1: got up to a lot of stuff. He did. He 492 00:31:57,720 --> 00:32:01,600 Speaker 1: really did, I level, I to be fair, I only 493 00:32:01,600 --> 00:32:06,040 Speaker 1: looked into his biography, um briefly, but it always mentioned 494 00:32:06,080 --> 00:32:08,080 Speaker 1: that he like really got up to some stuff and 495 00:32:08,120 --> 00:32:12,880 Speaker 1: that he was a terrible businessman, like those things that 496 00:32:13,040 --> 00:32:16,080 Speaker 1: everyone said. He was like, yeah, very busy, not good 497 00:32:16,120 --> 00:32:20,120 Speaker 1: at it. It's like, oh, buddy, he had a lot 498 00:32:20,120 --> 00:32:23,200 Speaker 1: of ideas, but the follow through is a little especially 499 00:32:23,240 --> 00:32:28,160 Speaker 1: on the financial side. Yeah, really bad at money, that guy. Yeah, 500 00:32:28,520 --> 00:32:37,280 Speaker 1: but definitely interesting. That is fascinating and thanks so much 501 00:32:37,480 --> 00:32:40,120 Speaker 1: to both of these listeners for writing to us. If 502 00:32:40,120 --> 00:32:42,440 Speaker 1: you would like to write to us, you can Our 503 00:32:42,560 --> 00:32:45,760 Speaker 1: email is hello at saber pod dot com. We're also 504 00:32:45,760 --> 00:32:48,520 Speaker 1: on social media. You can find us on Twitter, Facebook, 505 00:32:48,560 --> 00:32:51,280 Speaker 1: and Instagram at saver pod and we do hope to 506 00:32:51,320 --> 00:32:53,960 Speaker 1: hear from you. Saver is production of I Heart Radio. 507 00:32:54,080 --> 00:32:56,360 Speaker 1: For more podcasts, my Heart Radio. You can visit the 508 00:32:56,400 --> 00:32:59,320 Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen 509 00:32:59,360 --> 00:33:01,960 Speaker 1: to your favorite shows. Thanks as always to our super 510 00:33:01,960 --> 00:33:05,200 Speaker 1: producers Dylan Fagan and Andrew Howard. Thanks to you for listening, 511 00:33:05,240 --> 00:33:06,920 Speaker 1: and we hope that lots more good things are coming 512 00:33:06,960 --> 00:33:07,320 Speaker 1: your way.