1 00:00:07,160 --> 00:00:09,479 Speaker 1: Hello, and welcome to Savor. I'm an Eeries and I'm 2 00:00:09,560 --> 00:00:13,960 Speaker 1: Lauren voc Obam, and today we're talking about Boudon. Yes, Boudon, 3 00:00:15,160 --> 00:00:18,640 Speaker 1: something that, uh, we had never heard of until recently. 4 00:00:18,680 --> 00:00:21,640 Speaker 1: When we were preparing for our trip to New Orleans, 5 00:00:21,640 --> 00:00:24,759 Speaker 1: we realized that we would be there over the weekend 6 00:00:24,880 --> 00:00:27,960 Speaker 1: of the Budhon Bourbon and Beer Festival, which is a 7 00:00:28,040 --> 00:00:34,000 Speaker 1: yearly festival that we went to. Yeah, it's huge. Oh 8 00:00:34,040 --> 00:00:36,720 Speaker 1: my goodness. If y'all have never been to a food festival, 9 00:00:36,920 --> 00:00:39,280 Speaker 1: you know, like with the big tents and then like 10 00:00:39,360 --> 00:00:41,920 Speaker 1: the many, many, many little booths and everyone serves you 11 00:00:41,960 --> 00:00:45,080 Speaker 1: a tiny, little, like amused bush sized bite. Oh we 12 00:00:45,159 --> 00:00:47,440 Speaker 1: counted at some point they were like at least seventy 13 00:00:47,520 --> 00:00:51,360 Speaker 1: five vendors. Yeah, I believe it was. So there were 14 00:00:51,400 --> 00:00:54,040 Speaker 1: two big tent areas and I think there was thirty 15 00:00:54,040 --> 00:00:55,800 Speaker 1: five and both of the tents, and then there was 16 00:00:55,880 --> 00:00:58,840 Speaker 1: a dessert area right up the stairs, and then they 17 00:00:58,880 --> 00:01:02,440 Speaker 1: were like all of these bourbon tense It was huge, 18 00:01:02,520 --> 00:01:06,120 Speaker 1: and it was held not in the stadium, which is 19 00:01:06,160 --> 00:01:08,880 Speaker 1: also I think called Mercedes Been Stadium, which is very 20 00:01:08,920 --> 00:01:12,600 Speaker 1: confusing and fun for people in Atlanta. UM, but it 21 00:01:12,640 --> 00:01:16,280 Speaker 1: was held in the space like outside of the stadium, right, 22 00:01:16,840 --> 00:01:20,600 Speaker 1: and it was cold as heck, yes, and rather unexpectedly, 23 00:01:20,840 --> 00:01:26,240 Speaker 1: Oh my goodness, sudden turn of events. It's kind of drizzily. Um, 24 00:01:26,240 --> 00:01:28,840 Speaker 1: but it was wonderful and it was packed like people. 25 00:01:29,000 --> 00:01:33,320 Speaker 1: The weather didn't turn people away, certainly not. Um. There 26 00:01:33,400 --> 00:01:35,040 Speaker 1: was a disco pig. We took a picture of it. 27 00:01:35,040 --> 00:01:37,920 Speaker 1: It was great. Yeah, first time I've ever seen which 28 00:01:37,959 --> 00:01:39,840 Speaker 1: isn't like spider pig or I mean, I guess it's 29 00:01:39,840 --> 00:01:42,640 Speaker 1: sort of it is because it was hanging from the ceiling. Um, 30 00:01:42,680 --> 00:01:46,800 Speaker 1: it's a disco ball in the shape of a pig. Yeah. 31 00:01:46,959 --> 00:01:49,280 Speaker 1: It was glorious, It really was. It was about my 32 00:01:49,320 --> 00:01:52,120 Speaker 1: favorite thing of the night. Oh yeah. Yeah, that and 33 00:01:52,560 --> 00:01:58,160 Speaker 1: seeing Emeral Legassi and Guy Fiery. Yeah. And there is 34 00:01:58,200 --> 00:02:02,520 Speaker 1: a whole back story about out super producer Dylan's secret 35 00:02:02,560 --> 00:02:08,280 Speaker 1: love of caf Ferry. Um, stay stay tuned pros credits 36 00:02:08,280 --> 00:02:11,760 Speaker 1: for that. Yeah, but it was very exciting because yeah, 37 00:02:11,760 --> 00:02:13,720 Speaker 1: he was right there, he was right there. It's a 38 00:02:13,800 --> 00:02:19,720 Speaker 1: charitable event, um, And it was very It was really 39 00:02:19,720 --> 00:02:22,240 Speaker 1: fun and really good and we really appreciate the press 40 00:02:22,280 --> 00:02:25,440 Speaker 1: team over there getting us press passes oh so much. 41 00:02:25,480 --> 00:02:29,000 Speaker 1: We Yeah, we had a wonderful, wonderful time. Um. And 42 00:02:29,200 --> 00:02:32,520 Speaker 1: before we get into our question, answer another question. We 43 00:02:32,560 --> 00:02:36,320 Speaker 1: are not talking about the bakery in San Francisco, which 44 00:02:36,440 --> 00:02:38,919 Speaker 1: is what most of my search results were. At first. 45 00:02:39,720 --> 00:02:41,960 Speaker 1: I happen to that bakery and it is wonderful, but 46 00:02:42,200 --> 00:02:48,639 Speaker 1: that's a different topic. Yes, so yes, official question, bud 47 00:02:53,000 --> 00:02:59,120 Speaker 1: What is it? Well, Buddon is a family of fresh sausage. Okay, 48 00:02:59,120 --> 00:03:01,040 Speaker 1: And I'm gonna warn you'all right now that like talking 49 00:03:01,040 --> 00:03:03,680 Speaker 1: about sausages a little bit gross. I laughed out loud 50 00:03:03,720 --> 00:03:07,720 Speaker 1: at my desk at just the pure beautiful humor in 51 00:03:07,760 --> 00:03:11,400 Speaker 1: some of the recipes for it. But okay, um. Buddon 52 00:03:11,680 --> 00:03:16,840 Speaker 1: comes in two primary styles, Blanc and noir. Both generally 53 00:03:16,919 --> 00:03:19,800 Speaker 1: use pork as the main ingredient. At Noir incorporates pork 54 00:03:19,800 --> 00:03:22,480 Speaker 1: blood to achieve a darker color and a richer flavor. 55 00:03:23,000 --> 00:03:26,280 Speaker 1: And today we're largely because we just got back from Louisiana, 56 00:03:26,320 --> 00:03:29,919 Speaker 1: talking about Cajun Buddon, which differs from European buddhon bit. 57 00:03:30,280 --> 00:03:33,480 Speaker 1: European sausages of this type use pork fat, where Cajun 58 00:03:33,560 --> 00:03:37,720 Speaker 1: styles use pork liver and the Cajun stuff incorporates rice, rice, 59 00:03:37,720 --> 00:03:40,440 Speaker 1: and sausage. Man I love a bonus carb, okay, But 60 00:03:40,480 --> 00:03:43,360 Speaker 1: of course there's other stuff in there too, So all right, 61 00:03:43,600 --> 00:03:46,080 Speaker 1: Cajun boudon blanc. You cook your pork meat and liver 62 00:03:46,520 --> 00:03:49,400 Speaker 1: seasoned either with the trinity that spell peppers, onions and celery, 63 00:03:49,520 --> 00:03:52,640 Speaker 1: or maybe you just onions and garlic, plus probably herbs 64 00:03:52,640 --> 00:03:56,080 Speaker 1: and spices like cayenne and parsley recipes verry. But yeah, 65 00:03:56,080 --> 00:03:58,600 Speaker 1: so you grind all that, mix it with Louisian long 66 00:03:58,600 --> 00:04:01,120 Speaker 1: grain rice and some fresh green onion tops, and then 67 00:04:01,160 --> 00:04:03,560 Speaker 1: you can either form it into patties or balls or 68 00:04:03,760 --> 00:04:06,800 Speaker 1: stuffed into port casings in order to make links. And 69 00:04:07,080 --> 00:04:10,560 Speaker 1: of course, in these are modern times, artificial sausage casings 70 00:04:10,600 --> 00:04:13,200 Speaker 1: are available, but the kind made from the lining of 71 00:04:13,200 --> 00:04:15,800 Speaker 1: pick intestines really does have like a chew and snap 72 00:04:15,840 --> 00:04:20,440 Speaker 1: to them. That's just impossible to replicate mu. The patties 73 00:04:20,480 --> 00:04:23,080 Speaker 1: and balls would be fried. The links are generally steamed 74 00:04:23,160 --> 00:04:26,040 Speaker 1: or poached and should be served immediately. So that's the 75 00:04:26,080 --> 00:04:28,960 Speaker 1: blank for the noir. Same process, but you add in 76 00:04:29,200 --> 00:04:33,839 Speaker 1: fresh or perhaps reconstituted packaged blood. It's available in both 77 00:04:33,960 --> 00:04:38,240 Speaker 1: dried and gel forms. I didn't know before I researched 78 00:04:38,320 --> 00:04:42,440 Speaker 1: this love it learned so much on this show. The 79 00:04:42,560 --> 00:04:46,920 Speaker 1: result is a soft, moist, tender sausage. The blank being 80 00:04:46,960 --> 00:04:49,039 Speaker 1: a wee bit more crumbly as blood is kind of 81 00:04:49,040 --> 00:04:52,880 Speaker 1: a binder. According to George Graham of Katie on a 82 00:04:52,920 --> 00:04:55,400 Speaker 1: Table dot com, it should be eaten hot with an 83 00:04:55,400 --> 00:04:58,359 Speaker 1: ice cold beer and saltine crackers. Also one of the 84 00:04:58,400 --> 00:05:00,880 Speaker 1: things that I laughed out loud at. He also said 85 00:05:00,920 --> 00:05:04,200 Speaker 1: that the character of Buddon is it's squeeze ability. Quote. 86 00:05:04,200 --> 00:05:06,840 Speaker 1: Eating Buddon is a kin to squeeze in a tube 87 00:05:06,839 --> 00:05:10,320 Speaker 1: of toothpaste, only directly into your waiting mouth. Mm hmm. 88 00:05:15,320 --> 00:05:20,440 Speaker 1: Any would you say that's accurate? Yeah, I would say, um, 89 00:05:20,480 --> 00:05:24,640 Speaker 1: pretty accurate. I Like I said, I had never heard 90 00:05:24,640 --> 00:05:28,080 Speaker 1: of it or tried it before, And the first thing 91 00:05:28,200 --> 00:05:31,800 Speaker 1: I remember thinking was that it had a texture unlike 92 00:05:32,360 --> 00:05:35,160 Speaker 1: any sausage I've ever had. Oh and oh there's rice 93 00:05:35,200 --> 00:05:40,039 Speaker 1: in here. That was pretty much like the first thought. Um, 94 00:05:40,080 --> 00:05:45,640 Speaker 1: And it was yeah, very savory. And I think it 95 00:05:45,800 --> 00:05:51,000 Speaker 1: is definitely the texture thing that separates it from other 96 00:05:51,000 --> 00:05:53,480 Speaker 1: sausages that I've had. Yeah, it sounds like it would 97 00:05:53,480 --> 00:05:56,279 Speaker 1: be like like softer and and just sort of like, yeah, 98 00:05:56,320 --> 00:06:00,280 Speaker 1: like spongey a little bit maybe. Yeah. Also like I 99 00:06:00,279 --> 00:06:02,799 Speaker 1: couldn't eat basically anything at this festival because I can't 100 00:06:02,839 --> 00:06:07,000 Speaker 1: have bell peppers, and so I was mostly very hungry. 101 00:06:07,000 --> 00:06:10,640 Speaker 1: I did. I did eat a lot of bourbon drink responsibly. Kids. Um, 102 00:06:10,680 --> 00:06:12,560 Speaker 1: I imagine it tastes like the South from all of 103 00:06:12,600 --> 00:06:15,120 Speaker 1: these descriptions. It just sounds like rich and savory and 104 00:06:15,680 --> 00:06:21,080 Speaker 1: yeah Southie, Yeah, Southie, that's a good descriptor Southie like 105 00:06:21,120 --> 00:06:25,159 Speaker 1: Bostonia any different thing. I have had blood sausage before 106 00:06:25,160 --> 00:06:27,640 Speaker 1: and quite enjoy that, but yeah, the rice must set 107 00:06:27,640 --> 00:06:30,360 Speaker 1: it off. Also, Yet, note that the above description is 108 00:06:30,400 --> 00:06:33,160 Speaker 1: really just a start, like folks make buddhan in all 109 00:06:33,240 --> 00:06:36,240 Speaker 1: kinds of varieties. Um, there's some seafood varieties, even I 110 00:06:36,320 --> 00:06:42,000 Speaker 1: have read. The name comes from the Anglo Saxon word 111 00:06:42,080 --> 00:06:46,359 Speaker 1: meaning simply sausage. And this word goes way back. Yeah. 112 00:06:46,480 --> 00:06:49,240 Speaker 1: An ancient Greek cook by the name of Affinity may 113 00:06:49,279 --> 00:06:52,360 Speaker 1: have been the first to write about Budan. In Homer's 114 00:06:52,400 --> 00:06:54,919 Speaker 1: the Odyssey, the word was used to describe a stomach 115 00:06:55,120 --> 00:06:58,160 Speaker 1: stuffed with blood and fat that was then fire roasted. 116 00:06:58,680 --> 00:07:02,520 Speaker 1: M hm. The exact etymology is a little bit muddled, 117 00:07:02,520 --> 00:07:05,440 Speaker 1: but it seems to trace through the vulgar Latin bottle 118 00:07:05,480 --> 00:07:09,960 Speaker 1: linneus and the Latin botelus, meaning yeah, sausage with a 119 00:07:10,040 --> 00:07:14,080 Speaker 1: root in the syllable bowed or bought, meaning a protrusion 120 00:07:14,240 --> 00:07:21,080 Speaker 1: or swelling. The English word putting probably comes from boudin, 121 00:07:21,480 --> 00:07:26,520 Speaker 1: which for me explains So I can't tell you how 122 00:07:26,680 --> 00:07:28,560 Speaker 1: how confused I was the first time I saw that 123 00:07:28,560 --> 00:07:34,240 Speaker 1: a menu like black pudding, black and white pudding. What 124 00:07:34,480 --> 00:07:39,200 Speaker 1: is that? Oh, there's blood in there? What essentially what happened? Yeah, 125 00:07:39,400 --> 00:07:41,679 Speaker 1: putting is also I went on this whole side quest. 126 00:07:41,920 --> 00:07:45,080 Speaker 1: The exact etymology is a little muddled and might come 127 00:07:45,160 --> 00:07:50,120 Speaker 1: from the Germanic stem pud, which also means a protrusion 128 00:07:50,240 --> 00:07:54,280 Speaker 1: or swelling. Language language does the wacky y'all? It really does, 129 00:07:54,760 --> 00:07:58,680 Speaker 1: it really does. Oh. Furthermore, the word Buddha is also 130 00:07:58,760 --> 00:08:03,200 Speaker 1: applied in geology to cylindrical folds formed in rock. I 131 00:08:03,240 --> 00:08:05,480 Speaker 1: guess they look like sausages when you take him in 132 00:08:05,520 --> 00:08:12,080 Speaker 1: cross section. Huh, I love it. I love it. Well, 133 00:08:12,480 --> 00:08:16,520 Speaker 1: people do love these things. I might not love is 134 00:08:16,560 --> 00:08:20,720 Speaker 1: the nutrition facts. Yeah, I mean boudon tends to be 135 00:08:20,800 --> 00:08:23,040 Speaker 1: on the fatty side um, but they've got a great 136 00:08:23,040 --> 00:08:26,280 Speaker 1: punch of protein. I'd say in general, like probably don't 137 00:08:26,280 --> 00:08:29,120 Speaker 1: make sausages of any kind your primary source of protein. 138 00:08:29,200 --> 00:08:31,120 Speaker 1: But you know, if you like them, enjoy them when 139 00:08:31,160 --> 00:08:34,079 Speaker 1: you can. And side note if you're looking to make 140 00:08:34,120 --> 00:08:37,160 Speaker 1: your own and you want to make the noir type. 141 00:08:37,320 --> 00:08:40,720 Speaker 1: There's been like a little bit of misinformation in kerfuffle 142 00:08:40,760 --> 00:08:43,560 Speaker 1: about the legality of selling animal blood in the United States. 143 00:08:43,640 --> 00:08:45,280 Speaker 1: But as far as I know, it's not illegal. It's 144 00:08:45,320 --> 00:08:47,760 Speaker 1: just not very widely available. So like check with your 145 00:08:47,760 --> 00:08:50,120 Speaker 1: local butcher, maybe even your local grocery store if they 146 00:08:50,120 --> 00:08:53,599 Speaker 1: butcher in house, or with any Asian or European supermarket 147 00:08:53,640 --> 00:08:57,880 Speaker 1: in town, if you've got any of those. Yeah, one 148 00:08:57,920 --> 00:09:00,920 Speaker 1: of our very first requests, like back when I was 149 00:09:01,000 --> 00:09:04,880 Speaker 1: so scared to answer listener email for blood, and I 150 00:09:04,920 --> 00:09:09,680 Speaker 1: remember thinking like whoa, but then I realized, oh, yeah, yeah, 151 00:09:09,679 --> 00:09:12,800 Speaker 1: it's common. Then I perhaps and aware of it. Also 152 00:09:12,800 --> 00:09:16,600 Speaker 1: apparently now you can buy teenage blood online. Interesting times. 153 00:09:16,600 --> 00:09:18,800 Speaker 1: We live in a lot of time to be alive. 154 00:09:20,360 --> 00:09:23,199 Speaker 1: Let's look at some numbers. You can find different types 155 00:09:23,240 --> 00:09:27,880 Speaker 1: of buddhan throughout Europe and Belgium, France, Germany, Luxembourg, Quebec, Austria, 156 00:09:27,920 --> 00:09:32,120 Speaker 1: which is the Kabec isn't in Europe, but we I 157 00:09:32,120 --> 00:09:35,240 Speaker 1: didn't put them in the right order. Anyway, you can 158 00:09:35,240 --> 00:09:38,640 Speaker 1: find them in came Back as well, the French Gribbean surnami, 159 00:09:38,760 --> 00:09:42,120 Speaker 1: and of course Cajun cuisine blood sausage also shows up 160 00:09:42,120 --> 00:09:45,240 Speaker 1: in Asian cuisines. Taiwan even has a street food made 161 00:09:45,280 --> 00:09:48,600 Speaker 1: of rice that's cooked with broth and congealed with blood, 162 00:09:48,840 --> 00:09:53,200 Speaker 1: sort of like a Budan Google pigs blood cake, which 163 00:09:53,240 --> 00:09:55,480 Speaker 1: I'm sure you don't want to google at all, um 164 00:09:55,520 --> 00:09:58,000 Speaker 1: I kind of do, but yeah, yeah, it's fried or 165 00:09:58,000 --> 00:10:00,319 Speaker 1: steamed and then coated with peanut flour and so lundro 166 00:10:00,400 --> 00:10:02,320 Speaker 1: and served on a stick. I like really want to 167 00:10:02,320 --> 00:10:08,640 Speaker 1: try this now. Anyway, for a long time, getting Cajun 168 00:10:08,679 --> 00:10:12,920 Speaker 1: Boudan outside of Louisiana was pretty difficult. There are entire 169 00:10:13,080 --> 00:10:15,920 Speaker 1: websites dedicated to keeping an up to date list of 170 00:10:15,920 --> 00:10:19,880 Speaker 1: places where you can find Budan. More than one article 171 00:10:20,200 --> 00:10:23,040 Speaker 1: came with the headline of something like Budan is worth 172 00:10:23,080 --> 00:10:26,000 Speaker 1: the road trip. You can get it shipps, but it 173 00:10:26,040 --> 00:10:28,400 Speaker 1: will cost you. Yeah, because it's a fresh sausage, it 174 00:10:28,440 --> 00:10:32,319 Speaker 1: has to be kept refrigerated rights it is well loved 175 00:10:32,440 --> 00:10:36,000 Speaker 1: in its home state. Here's a quote from Calvin Trillion's 176 00:10:36,080 --> 00:10:39,960 Speaker 1: wonderfully named essay Missing Links, in praise of the Cajun 177 00:10:40,000 --> 00:10:43,160 Speaker 1: food stuff that doesn't get around. Quote. I figured that 178 00:10:43,240 --> 00:10:47,000 Speaker 1: about of the boudin purchased in Louisiana is consumed before 179 00:10:47,000 --> 00:10:49,640 Speaker 1: the purchaser has left the parking lot, and most of 180 00:10:49,679 --> 00:10:52,319 Speaker 1: the rest is polished off in the car. In other words, 181 00:10:52,360 --> 00:10:55,320 Speaker 1: Cajun boudan not only doesn't get outside the state, it 182 00:10:55,440 --> 00:11:01,000 Speaker 1: usually doesn't even get home. The Budon capital of the 183 00:11:01,040 --> 00:11:04,360 Speaker 1: World is a Scott Louisiana, so named because they sell 184 00:11:04,440 --> 00:11:07,800 Speaker 1: the most of the sausage per year as of anywhere 185 00:11:07,840 --> 00:11:11,240 Speaker 1: from one point five to two million pounds two million 186 00:11:11,320 --> 00:11:14,680 Speaker 1: pounds per year. Uh. They hold a festival in April. 187 00:11:14,960 --> 00:11:18,439 Speaker 1: Lafayette holds an annual Budon cook off in October, inviting 188 00:11:18,640 --> 00:11:23,640 Speaker 1: buddineers to come and show off. Doesn't surprise me at all. 189 00:11:24,600 --> 00:11:30,080 Speaker 1: It's everywhere in Louisiana's Cajun country, from restaurants butchers, fancy 190 00:11:30,080 --> 00:11:33,120 Speaker 1: wedding receptions to gas stations with a wide array of 191 00:11:33,160 --> 00:11:38,720 Speaker 1: recipes and methods behind them depending on boudign French. Oh, 192 00:11:38,800 --> 00:11:42,079 Speaker 1: French should be the subtitle for every episode we do 193 00:11:42,160 --> 00:11:47,640 Speaker 1: that has anything with New Orleans even remotely. Y'all on 194 00:11:47,679 --> 00:11:50,200 Speaker 1: the cutting room floor, there's so many, so many just 195 00:11:50,280 --> 00:11:55,360 Speaker 1: bloops of us going like, oh French. But and I 196 00:11:55,480 --> 00:11:58,120 Speaker 1: took like over a decade of French. I just don't 197 00:11:58,200 --> 00:12:02,400 Speaker 1: use it often enough, so I'm always like old. Oh. 198 00:12:03,120 --> 00:12:06,880 Speaker 1: These sausages are a popular morning option, and the combo 199 00:12:06,880 --> 00:12:10,520 Speaker 1: of bodden and cold soda or a beer is often 200 00:12:10,559 --> 00:12:14,400 Speaker 1: called the Cajun breakfast. You can get them grilled in 201 00:12:14,400 --> 00:12:19,160 Speaker 1: a sandwich in Jambalaya called Buddha and Laya are formed 202 00:12:19,160 --> 00:12:22,079 Speaker 1: in two balls and fried. In several places, there is 203 00:12:22,120 --> 00:12:25,040 Speaker 1: a social tradition of butchering a hawg and making boudin 204 00:12:25,160 --> 00:12:28,040 Speaker 1: the Sunday before Mardi Gras. And you can even get 205 00:12:28,080 --> 00:12:32,240 Speaker 1: t shirts that say Budhat, which is a play on 206 00:12:32,440 --> 00:12:40,280 Speaker 1: the football stuff. Oh there you go, yeah, there we go. Indeed, 207 00:12:41,280 --> 00:12:44,000 Speaker 1: Um some stuff we tried at the Buddha and Bourbon 208 00:12:44,000 --> 00:12:48,440 Speaker 1: and Beer Festival. Oh my goodness. Um, my favorite thing 209 00:12:48,480 --> 00:12:51,840 Speaker 1: was this Buddha and fuh. And it was a cold night, 210 00:12:51,920 --> 00:12:53,360 Speaker 1: so that might have played into it. It was just 211 00:12:53,400 --> 00:12:56,760 Speaker 1: such a comforting thing. Um. They were buddh and egg rolls, 212 00:12:56,760 --> 00:13:00,000 Speaker 1: budden dumplings, bodden burghers, Boudin, nachas, bood and bread, Pudda, 213 00:13:00,080 --> 00:13:05,640 Speaker 1: budd and pasta. Um. When we went to Chef Isaac 214 00:13:05,679 --> 00:13:09,680 Speaker 1: tups his table. He had told us because we had 215 00:13:09,720 --> 00:13:12,800 Speaker 1: interviewed him the night before and he had told us 216 00:13:12,920 --> 00:13:16,120 Speaker 1: that normally they we do something fancy, but this year 217 00:13:16,160 --> 00:13:19,160 Speaker 1: it's just to be so whitebread and Buddha and in 218 00:13:19,200 --> 00:13:21,720 Speaker 1: between and a beer. And that's what it was. And 219 00:13:21,760 --> 00:13:24,720 Speaker 1: it was wonderful. He was He was a good dude. 220 00:13:24,920 --> 00:13:29,720 Speaker 1: He was awesome, so fun. Yes, because of all of 221 00:13:29,720 --> 00:13:34,480 Speaker 1: this variety, there are Boudin trails, like something like a 222 00:13:34,520 --> 00:13:37,840 Speaker 1: beer trail or a wine trail, Booda trail um, and 223 00:13:37,920 --> 00:13:41,480 Speaker 1: websites dedicated to these trails to sample all the types 224 00:13:41,520 --> 00:13:46,000 Speaker 1: of Boudin Louisiana has to offer. Buddha and linked dot Com, 225 00:13:46,040 --> 00:13:50,439 Speaker 1: the brain child of Robert character Ak Dr Boudin, has 226 00:13:50,480 --> 00:13:53,720 Speaker 1: reviews of over one hundred and twenty places that serve Boudin. 227 00:13:54,320 --> 00:13:59,040 Speaker 1: He does hold a doctorate, by the way, it's in history. Still. Yeah. 228 00:13:59,240 --> 00:14:03,400 Speaker 1: There is also a semi secret dudes only organization called 229 00:14:03,440 --> 00:14:07,000 Speaker 1: Buddon for Peace that goes on a day long Boudon 230 00:14:07,080 --> 00:14:10,920 Speaker 1: trail bus tour once a year um and votes on 231 00:14:10,960 --> 00:14:13,559 Speaker 1: the best Buddhan and presents the winner with a plaque. 232 00:14:13,840 --> 00:14:16,800 Speaker 1: Apparently they psyched themselves up on the bus by chanting 233 00:14:16,840 --> 00:14:21,960 Speaker 1: bood On food up, which I'm sure they sound deeper 234 00:14:22,000 --> 00:14:26,240 Speaker 1: than that when they say it. But man for peace. 235 00:14:30,000 --> 00:14:32,040 Speaker 1: They have t shirts and everything. It's great. Oh my 236 00:14:32,280 --> 00:14:37,440 Speaker 1: goodness me. There is even a sign in the region 237 00:14:37,480 --> 00:14:41,640 Speaker 1: that says Napa Valley has wine, New York has pizza, 238 00:14:42,000 --> 00:14:48,760 Speaker 1: Wisconsin has cheese. Southwest Louisiana has boudin. So pretty big 239 00:14:48,840 --> 00:14:53,120 Speaker 1: deal in the region indeed. But how did we get 240 00:14:53,160 --> 00:14:57,360 Speaker 1: to here? Good question. Well, we've got some budd On 241 00:14:57,520 --> 00:14:59,600 Speaker 1: history at first, We've got a quick break for a 242 00:14:59,640 --> 00:15:12,000 Speaker 1: word from sponsor, and we're back, Thank you, sponsor. So 243 00:15:12,080 --> 00:15:17,880 Speaker 1: Buddhan is one of these fascinating foods that reflects the 244 00:15:18,000 --> 00:15:21,880 Speaker 1: history of a movement of people so clearly, and in 245 00:15:21,920 --> 00:15:27,600 Speaker 1: this case Cajun people and Cajun history. Historians trace Cajun 246 00:15:27,600 --> 00:15:30,760 Speaker 1: Buddan back to France and Francis Boudon blanc, which is 247 00:15:30,840 --> 00:15:34,320 Speaker 1: white Buddan Boudon blanc was a sausage composed of a 248 00:15:34,360 --> 00:15:38,720 Speaker 1: mixture of pork, chicken and or veal, milk, cognac, and 249 00:15:38,760 --> 00:15:42,720 Speaker 1: a handful of spices. This sausage had an almost non 250 00:15:42,720 --> 00:15:47,960 Speaker 1: existing shelf life, and it's very, very different than Cajun buddhan. 251 00:15:48,080 --> 00:15:52,760 Speaker 1: It sounds quite fancy to me. I mean, it sounds delicious. Oh, 252 00:15:52,840 --> 00:15:56,680 Speaker 1: it does. It does. If we follow the French Acadians, 253 00:15:56,800 --> 00:15:59,640 Speaker 1: which nowadays we call Cajuns out of Nova Scotia after 254 00:15:59,720 --> 00:16:04,240 Speaker 1: britain expulsion in seventeen fifty five, down to Louisiana. They 255 00:16:04,280 --> 00:16:07,640 Speaker 1: had to adapt their cuisine based on what food was available. 256 00:16:07,680 --> 00:16:10,440 Speaker 1: This meant finding food in the bayou, in the woods, 257 00:16:10,480 --> 00:16:13,760 Speaker 1: and the prairies. When it comes to hogs, you wanted 258 00:16:13,800 --> 00:16:17,840 Speaker 1: to use all of the animal, any leftover parts and 259 00:16:17,880 --> 00:16:23,000 Speaker 1: spices stuffed into intestines and called budan. Because this was 260 00:16:23,080 --> 00:16:27,120 Speaker 1: before refrigeration and the parts used frequently spoiled very quickly. 261 00:16:27,480 --> 00:16:32,640 Speaker 1: Budan was consumed pretty much yeah upon being made, yes, 262 00:16:32,840 --> 00:16:36,080 Speaker 1: almost like that quote at the top about how it 263 00:16:36,160 --> 00:16:40,520 Speaker 1: currently is consumed. Some things remained the same. When German 264 00:16:40,560 --> 00:16:44,000 Speaker 1: immigrants arrived to Louisiana in seventeen twenties, they brought with 265 00:16:44,080 --> 00:16:48,040 Speaker 1: them their sausage making expertise, and this influenced boodon making 266 00:16:48,200 --> 00:16:52,400 Speaker 1: in the region. Towards the end of the nineteenth century, 267 00:16:52,960 --> 00:16:56,720 Speaker 1: large scale commercial rice production started taking off in the 268 00:16:56,760 --> 00:16:59,760 Speaker 1: state and rice started showing up in Budan, both for 269 00:17:00,000 --> 00:17:02,320 Speaker 1: favor and for filling. We've heard that a lot that 270 00:17:02,440 --> 00:17:05,040 Speaker 1: rice makes a dish more filling, and that was a 271 00:17:05,119 --> 00:17:08,000 Speaker 1: very important thing at the time. Stretch out, stretch out 272 00:17:08,000 --> 00:17:11,600 Speaker 1: your food just a little bit. Other French colonies made 273 00:17:11,640 --> 00:17:15,280 Speaker 1: boudin as well, like in the French Caribbean territory of Guadaloupe, 274 00:17:15,320 --> 00:17:19,639 Speaker 1: where there is a long, tedious, bloody communal process often 275 00:17:19,720 --> 00:17:25,639 Speaker 1: taking days, that comes along with making boudin. The resulting link, 276 00:17:25,920 --> 00:17:29,000 Speaker 1: when made with pigs blood, is sometimes called boudhon rouge ant. 277 00:17:29,720 --> 00:17:33,560 Speaker 1: When made with milk, boudon blanc antile. Sometimes fish is 278 00:17:33,680 --> 00:17:36,320 Speaker 1: used as one of the proteins as well. One thing 279 00:17:36,359 --> 00:17:38,840 Speaker 1: that sets apart this boudin from Cajun boudin is the 280 00:17:38,920 --> 00:17:42,320 Speaker 1: use of a spice called grand d bois dind seed 281 00:17:42,359 --> 00:17:45,800 Speaker 1: of wood from India, which you can find all over 282 00:17:45,920 --> 00:17:49,840 Speaker 1: the Caribbean, sometimes called the West Indies. In history, exactly 283 00:17:50,440 --> 00:17:53,960 Speaker 1: the spices used come from all over the world Africa, Europe, 284 00:17:54,000 --> 00:17:56,720 Speaker 1: India and the Caribbean, and they reflect a history of 285 00:17:56,720 --> 00:18:01,600 Speaker 1: slavery and the triangular trade, different colonizing hours and violent revolutions. 286 00:18:02,320 --> 00:18:06,280 Speaker 1: Some were and still are infused with rome. Uh. I 287 00:18:06,320 --> 00:18:09,320 Speaker 1: wonder how much like interplay there's been back and forth 288 00:18:09,359 --> 00:18:12,600 Speaker 1: between those two Bouton types. Yeah, maybe some of the 289 00:18:12,640 --> 00:18:17,880 Speaker 1: spice mixes at any rate. In the aforementioned a city 290 00:18:17,880 --> 00:18:21,240 Speaker 1: of Scott, Louisiana was named the Buddhan Capital of the 291 00:18:21,240 --> 00:18:25,639 Speaker 1: World by the Louisiana legislature. This was a hard one title. 292 00:18:26,200 --> 00:18:30,119 Speaker 1: There was controversy. See starting in the nineteen eighties, the 293 00:18:30,160 --> 00:18:33,680 Speaker 1: city of Broussard started holding a Buddhon festival, so they 294 00:18:33,680 --> 00:18:37,040 Speaker 1: were pretty famous for their Buddhan Also a city in France, 295 00:18:37,240 --> 00:18:40,239 Speaker 1: any what do you do it for me? Thank you? 296 00:18:40,400 --> 00:18:42,879 Speaker 1: Um they had already claimed the title Buddhon Capital of 297 00:18:42,920 --> 00:18:45,880 Speaker 1: the World and had a yearly Buddon festival. They had 298 00:18:46,040 --> 00:18:49,440 Speaker 1: had one for decades at least uh though, of course 299 00:18:49,480 --> 00:18:52,480 Speaker 1: their version of the sausage didn't use rice. Different type 300 00:18:52,840 --> 00:18:55,800 Speaker 1: and another city, Jennings, Louisiana, had been dubbed the Buddhan 301 00:18:55,920 --> 00:19:00,600 Speaker 1: Capital of the Universe. Oh my goodness. Representative On Gwinn 302 00:19:00,800 --> 00:19:04,040 Speaker 1: of Jennings said, I don't want to rain on your parade, 303 00:19:04,080 --> 00:19:05,800 Speaker 1: and I know you've got some very good but on 304 00:19:05,880 --> 00:19:09,679 Speaker 1: over there. But this has already been done. Bud On 305 00:19:09,720 --> 00:19:15,159 Speaker 1: capital of the Universe. Uh. Representative Stephen Artego, speaking for 306 00:19:15,200 --> 00:19:18,320 Speaker 1: Scott's case, responded, this is not about the past, it's 307 00:19:18,320 --> 00:19:20,959 Speaker 1: about the future. The City of Scott is not asking 308 00:19:21,000 --> 00:19:26,040 Speaker 1: for the universe, they're asking for the world. I know, right. 309 00:19:26,359 --> 00:19:30,120 Speaker 1: It reminds him like those lame arguments about the world's 310 00:19:30,160 --> 00:19:36,520 Speaker 1: best dad, Galaxy's best dad, Universe's best dad. One is 311 00:19:36,560 --> 00:19:41,680 Speaker 1: the superior mug. It's hard to say it is, but yes. 312 00:19:41,720 --> 00:19:45,040 Speaker 1: In the end, the government bequeathed the world title to 313 00:19:45,440 --> 00:19:47,960 Speaker 1: the city that sold the most Buddon per year as 314 00:19:47,960 --> 00:19:51,160 Speaker 1: of twelve that was only one point three million pounds. 315 00:19:52,160 --> 00:19:57,080 Speaker 1: It's all about the future, though, Lauren is uh, yeah, 316 00:19:58,000 --> 00:20:01,119 Speaker 1: you know. It went to a resolution and legislature in 317 00:20:01,160 --> 00:20:04,040 Speaker 1: the House, it passed eighteen in favor of Scott. The 318 00:20:04,080 --> 00:20:07,000 Speaker 1: Senate passed it with only one vote against, and Scott 319 00:20:07,040 --> 00:20:09,760 Speaker 1: went on to launch its own festival, which involves music, 320 00:20:09,800 --> 00:20:12,680 Speaker 1: a dance competition and of course a boot on eating contest. 321 00:20:12,960 --> 00:20:15,840 Speaker 1: Challengers have five minutes to do whatever damage they can 322 00:20:16,119 --> 00:20:18,399 Speaker 1: to a three pound plate. It's about one point four 323 00:20:18,480 --> 00:20:22,919 Speaker 1: kilos for our metric friends. The festival is in April, 324 00:20:22,960 --> 00:20:26,240 Speaker 1: so um, you know if you want to plan a trip, Oh, yes, 325 00:20:27,000 --> 00:20:30,280 Speaker 1: go for it. I want to know about the dancing contest. 326 00:20:31,200 --> 00:20:34,000 Speaker 1: I did not. I did not check it out. Unfortunately, 327 00:20:34,080 --> 00:20:36,560 Speaker 1: that is such a great I I live in this 328 00:20:36,640 --> 00:20:39,040 Speaker 1: area of the Venn diagram of like eating too much 329 00:20:39,080 --> 00:20:41,720 Speaker 1: and loving dancing. But it's not a good space to 330 00:20:41,760 --> 00:20:44,000 Speaker 1: be when they're both happening at the same in the 331 00:20:44,040 --> 00:20:47,040 Speaker 1: same event. Yeah, danger zone you want to do I 332 00:20:47,080 --> 00:20:52,160 Speaker 1: guess you're dancing first. It's a whole thing. Yeah, there's 333 00:20:52,160 --> 00:20:56,520 Speaker 1: strateg there's math. There's math involved, Yeah, yeah there is. 334 00:20:57,760 --> 00:20:59,960 Speaker 1: I was recently upset at one of our work party 335 00:21:00,080 --> 00:21:03,160 Speaker 1: is because there's promises of DDR and what they had 336 00:21:03,240 --> 00:21:08,160 Speaker 1: was just dance. What's wow? Fun is not and I 337 00:21:08,200 --> 00:21:12,840 Speaker 1: was ready to show off my DDR skills. Perhaps for 338 00:21:12,920 --> 00:21:16,119 Speaker 1: the best. Maybe maybe we'll work on it in the 339 00:21:16,119 --> 00:21:20,000 Speaker 1: future if we ever get big, like real big, maybe 340 00:21:20,040 --> 00:21:22,920 Speaker 1: we can like rent a d DR machine. Yes, oh 341 00:21:23,000 --> 00:21:24,800 Speaker 1: my gosh, I still have the mats, but they're a 342 00:21:24,840 --> 00:21:28,040 Speaker 1: little wonky. Oh yeah, they started wonky. Those mats were 343 00:21:28,040 --> 00:21:31,520 Speaker 1: never right. Gonna move the pad back into the right 344 00:21:31,640 --> 00:21:37,280 Speaker 1: arrow position. Some listeners are like talking about dance dance revolution. 345 00:21:37,560 --> 00:21:40,399 Speaker 1: If the early two thousand's didn't happen to you the 346 00:21:40,400 --> 00:21:44,399 Speaker 1: way that they happened to us, then congratulations. Um. I 347 00:21:44,480 --> 00:21:47,080 Speaker 1: know a lot of songs I know through DDR, Like, 348 00:21:47,080 --> 00:21:49,840 Speaker 1: oh I heard that on DDR and people ask me 349 00:21:49,880 --> 00:21:53,440 Speaker 1: what it is, and I'm like, never you mind. We've 350 00:21:53,520 --> 00:21:56,800 Speaker 1: come a long ways from Buddha. We have, we have. 351 00:21:57,000 --> 00:22:00,199 Speaker 1: But if anyone's ever been to the this festival or 352 00:22:00,200 --> 00:22:02,920 Speaker 1: any festival, or if you have a favorite place to 353 00:22:02,960 --> 00:22:05,359 Speaker 1: get it, or if your family has a favorite recipe, 354 00:22:05,560 --> 00:22:09,280 Speaker 1: that you don't mind sharing all of that stuff because 355 00:22:11,240 --> 00:22:13,479 Speaker 1: it is. It's really interesting to me that it's so 356 00:22:13,520 --> 00:22:17,240 Speaker 1: localized and so popular. Um, and you can't really get 357 00:22:17,280 --> 00:22:19,960 Speaker 1: it outside of you, I mean outside of that area 358 00:22:20,080 --> 00:22:26,679 Speaker 1: unless you pay a lot for shipping. Um. Really cool stuff. 359 00:22:26,840 --> 00:22:28,760 Speaker 1: It is. It is, and I'll have to I'll have 360 00:22:28,800 --> 00:22:32,920 Speaker 1: to track down or possibly make them without bell pepper, yeah, 361 00:22:33,320 --> 00:22:35,919 Speaker 1: which I know isn't quite the same thing. But some 362 00:22:36,000 --> 00:22:38,080 Speaker 1: recipes that I saw genuinely didn't call for it. I 363 00:22:38,080 --> 00:22:41,520 Speaker 1: mean they probably called for like paprika. But anyway, my 364 00:22:41,680 --> 00:22:45,880 Speaker 1: dietary restrictions aside, we've still got a little bit more 365 00:22:45,960 --> 00:22:48,119 Speaker 1: for you. But first we've got one more quick break 366 00:22:48,160 --> 00:23:01,359 Speaker 1: for a word from our sponsor, and we're back. Thank you, sponsor, Yes, 367 00:23:01,560 --> 00:23:09,800 Speaker 1: thank you, and we're back with listener. I'm telling you 368 00:23:09,840 --> 00:23:13,399 Speaker 1: we have a future and a bad musical. I'm not 369 00:23:13,440 --> 00:23:16,280 Speaker 1: saying it would be good, but I think there's something there. 370 00:23:16,440 --> 00:23:19,679 Speaker 1: I do too. I am dedicating an embarrassing amount of 371 00:23:19,720 --> 00:23:25,360 Speaker 1: time to a Venom parody song. So Venom the symbiote, 372 00:23:25,400 --> 00:23:29,160 Speaker 1: not not Venom like, well, there will be puns abound, 373 00:23:29,280 --> 00:23:33,440 Speaker 1: but yes, Venom the comic book character. So keep an 374 00:23:33,440 --> 00:23:35,440 Speaker 1: ear out for that. It's going to be a music 375 00:23:35,560 --> 00:23:40,639 Speaker 1: video as well. Very excited. But in the meantime, Christopher 376 00:23:40,640 --> 00:23:44,720 Speaker 1: wrote the stories on Your Ranch. Addressing episode about American 377 00:23:44,760 --> 00:23:48,760 Speaker 1: style chips and American Dorito's reminded me of an experience 378 00:23:48,840 --> 00:23:51,080 Speaker 1: my wife and I had while traveling in Belgium a 379 00:23:51,080 --> 00:23:53,480 Speaker 1: few years ago. We went to a restaurant that had 380 00:23:53,640 --> 00:23:57,560 Speaker 1: three breakfast options listed in English breakfast with eggs, meat 381 00:23:57,600 --> 00:24:00,800 Speaker 1: and toast, a Belgian breakfast with cured ham and fruit 382 00:24:01,119 --> 00:24:04,520 Speaker 1: and an American breakfast. The American breakfast was a ham 383 00:24:04,560 --> 00:24:08,240 Speaker 1: and cheese sandwich, So why do these Belgiums think a 384 00:24:08,280 --> 00:24:12,000 Speaker 1: ham a sandwich is traditional American breakfast. Here's our theory. 385 00:24:12,400 --> 00:24:17,160 Speaker 1: European hotels usually serve a continental breakfast, a collection of rolls, fruits, meats, 386 00:24:17,160 --> 00:24:19,879 Speaker 1: and cheeses. Europeans usually put these on a plate and 387 00:24:19,920 --> 00:24:22,840 Speaker 1: eating separately. But when he's showing American bread, meat and cheese, 388 00:24:22,880 --> 00:24:26,440 Speaker 1: it's going to look like sandwich makkings. So these Belgiums 389 00:24:26,520 --> 00:24:29,000 Speaker 1: must have gotten used to seeing American tourists come down 390 00:24:29,040 --> 00:24:32,280 Speaker 1: to breakfast in continental Europe, look around, not see any 391 00:24:32,400 --> 00:24:36,280 Speaker 1: hot food, and make themselves a ham sandwich instead. A 392 00:24:36,359 --> 00:24:39,840 Speaker 1: side note, the American breakfast was also the only one 393 00:24:39,840 --> 00:24:43,479 Speaker 1: that came with a waffle in Belgium. Waffles aren't really 394 00:24:43,520 --> 00:24:45,960 Speaker 1: breakfast food as much as they are snacks and desserts. 395 00:24:45,960 --> 00:24:48,159 Speaker 1: But I guess too many American tourists showed up for 396 00:24:48,280 --> 00:24:54,679 Speaker 1: breakfast in Belgium and demanded waffles. Yeah. I spent a 397 00:24:54,720 --> 00:24:58,960 Speaker 1: lot of time in Belgium, like eight months, um, and 398 00:24:59,680 --> 00:25:02,760 Speaker 1: I I have a theory that actually it's probably this 399 00:25:02,800 --> 00:25:07,720 Speaker 1: hotel thing because it's so funny to me. How like 400 00:25:07,760 --> 00:25:09,840 Speaker 1: when you go out of the country in the United States, 401 00:25:09,880 --> 00:25:13,880 Speaker 1: they're like, the breakfast is different. They're there's cold meats 402 00:25:14,520 --> 00:25:18,000 Speaker 1: as if we we won't know what to do. But 403 00:25:18,080 --> 00:25:23,959 Speaker 1: I also think that like McDonald's breakfast sandwiches generally like 404 00:25:24,040 --> 00:25:27,760 Speaker 1: ham and egg and cheese. That's a lot of countries 405 00:25:27,800 --> 00:25:32,639 Speaker 1: do associate American food with like fast food. Yeah, so 406 00:25:32,680 --> 00:25:36,160 Speaker 1: it could be that. Um, And also, yeah, the waffle thing. 407 00:25:36,240 --> 00:25:42,000 Speaker 1: Waffles are just like stands on every corner you snack, right, Yeah, 408 00:25:42,040 --> 00:25:45,400 Speaker 1: they're so nice. They're like the sugar caramelizes on the oup. 409 00:25:45,560 --> 00:25:53,360 Speaker 1: Oh no, yeah, they're they're very sweet. That sounds really good. Well, um, 410 00:25:53,359 --> 00:25:57,040 Speaker 1: Steph wrote, I just finished the Ranch Dude episode, and 411 00:25:57,119 --> 00:25:59,720 Speaker 1: while excellent, it was also the first episode that actually 412 00:26:00,119 --> 00:26:03,040 Speaker 1: to be to say you allowed multiple times. I don't 413 00:26:03,080 --> 00:26:06,000 Speaker 1: blame you. I blame ranch dressing and Hidden Valley uh 414 00:26:06,040 --> 00:26:10,040 Speaker 1: slash clocks. In particular, any company that has a food 415 00:26:10,240 --> 00:26:14,119 Speaker 1: charcoal kitty litter division gives me the shutters. I'm writing 416 00:26:14,119 --> 00:26:17,080 Speaker 1: to humbly submit a name for the fireball plus ranch 417 00:26:17,160 --> 00:26:20,560 Speaker 1: chaser combo mentioned by Ben. Like all good jokes, it 418 00:26:20,600 --> 00:26:24,760 Speaker 1: requires some explanation. One, a pickle brian chaser is called 419 00:26:24,800 --> 00:26:30,119 Speaker 1: a pickleback. Two cowboys are associated with branches. Three a 420 00:26:30,160 --> 00:26:33,960 Speaker 1: well known cowboy movie is Brokeback Mountain. Hence, the only 421 00:26:34,000 --> 00:26:37,040 Speaker 1: possible name for ranch dressing chaser is a broke back. 422 00:26:40,640 --> 00:26:43,920 Speaker 1: I think you've got something there. I think people would 423 00:26:43,920 --> 00:26:46,800 Speaker 1: get but just out of the novelty for the name, 424 00:26:47,200 --> 00:26:50,800 Speaker 1: absolutely and also just ranch dressing. There's something novel about that. 425 00:26:50,960 --> 00:26:54,840 Speaker 1: Gross but gross but novel, gross novel, which is a 426 00:26:54,920 --> 00:26:58,159 Speaker 1: whole I think, part of our economy. Oh sure. And 427 00:26:58,200 --> 00:27:00,480 Speaker 1: actually speaking of gross but novel, I want to give 428 00:27:00,520 --> 00:27:03,280 Speaker 1: a shout out to like a Lost Balloon over on 429 00:27:03,400 --> 00:27:08,000 Speaker 1: Instagram for sending us these amazing terrible oreos from from China, 430 00:27:08,160 --> 00:27:11,800 Speaker 1: which which we ate on a little video that we 431 00:27:12,040 --> 00:27:15,639 Speaker 1: posted on social media, so if you want to watch 432 00:27:15,720 --> 00:27:19,680 Speaker 1: us have an experience. They were clearly like spicy because 433 00:27:19,680 --> 00:27:22,399 Speaker 1: there's like flames on the packaging. But but they followed 434 00:27:22,480 --> 00:27:25,920 Speaker 1: up with a comment on Instagram they they're spicy chicken flavor. 435 00:27:26,440 --> 00:27:29,560 Speaker 1: Oh really, which like really puts together some of the 436 00:27:29,640 --> 00:27:34,040 Speaker 1: questions I had about why it was happening in my mouth. 437 00:27:35,440 --> 00:27:39,160 Speaker 1: I thought it tasted like Dorito's but spicy chicken flavor us. Well, 438 00:27:39,160 --> 00:27:40,879 Speaker 1: I mean there was a cheese in there too, I think. 439 00:27:41,040 --> 00:27:44,919 Speaker 1: I mean, I don't know, it's hard to say. Yeah, 440 00:27:44,960 --> 00:27:49,000 Speaker 1: maybe the cheese was like just the cream base. Lots 441 00:27:49,040 --> 00:27:53,440 Speaker 1: of questions, not enough answers. I would also like to say, 442 00:27:53,480 --> 00:27:56,359 Speaker 1: before we close out here, thank you to everyone. We 443 00:27:56,440 --> 00:28:01,760 Speaker 1: have gotten so many emails about ranch and chicken wings. Yes, 444 00:28:02,280 --> 00:28:06,480 Speaker 1: it's been fantastic. Yes, oh my gosh, and and yes 445 00:28:06,560 --> 00:28:09,479 Speaker 1: y'all y'all have been chiming in on social media too. Yeah, 446 00:28:10,000 --> 00:28:13,760 Speaker 1: and I learned Lauren, there is a deaf chicken wing 447 00:28:13,800 --> 00:28:17,120 Speaker 1: place in Georgia, and now I'm determined to go. Yeah, 448 00:28:17,200 --> 00:28:18,760 Speaker 1: that was That was the other correction that I had 449 00:28:18,840 --> 00:28:20,520 Speaker 1: someone I don't have their name in front of me. 450 00:28:20,520 --> 00:28:22,800 Speaker 1: Someone wrote in on Twitter and explained that, um that 451 00:28:22,880 --> 00:28:26,399 Speaker 1: it started not in Canada but in Buffalo, which makes 452 00:28:26,520 --> 00:28:29,040 Speaker 1: more sense when you think about it, really it does. 453 00:28:29,080 --> 00:28:31,240 Speaker 1: And it's kind of like people talk about the anchor 454 00:28:31,240 --> 00:28:35,520 Speaker 1: bar and deaths, but there is one in Georgia. Well, okay, 455 00:28:35,600 --> 00:28:43,640 Speaker 1: field trip, Yes, awesome. In the meantime, thanks to both 456 00:28:43,680 --> 00:28:46,440 Speaker 1: of them for writing in. Thanks for everybody for chiming 457 00:28:46,440 --> 00:28:48,400 Speaker 1: in on social media. If you'd like to send us 458 00:28:48,440 --> 00:28:50,800 Speaker 1: an email, you can. Our email is hello at saver 459 00:28:50,960 --> 00:28:54,640 Speaker 1: pod dot com. We're also on social media on Twitter, Facebook, 460 00:28:54,720 --> 00:28:57,240 Speaker 1: and Instagram at saver pod. You can find us there. 461 00:28:57,520 --> 00:28:59,760 Speaker 1: Watch that video if you, you know, enjoy doing that 462 00:28:59,800 --> 00:29:02,040 Speaker 1: kind of thing. We hope to hear from you. Thank you, 463 00:29:02,120 --> 00:29:05,240 Speaker 1: as always to our superproducers Dylan Fagan and Andrew Howard. 464 00:29:05,440 --> 00:29:07,160 Speaker 1: Thanks to you for listening, and we hope that lots 465 00:29:07,200 --> 00:29:12,720 Speaker 1: more good things are coming your way. I do want 466 00:29:12,720 --> 00:29:16,880 Speaker 1: to set up this next bit by saying it was 467 00:29:16,920 --> 00:29:22,080 Speaker 1: a dark and stormy night, Yes, Dylan. Dylan has an 468 00:29:22,120 --> 00:29:26,080 Speaker 1: interesting proclivity to bring up Guy Feary. I do. Yeah, 469 00:29:26,520 --> 00:29:28,480 Speaker 1: you know a lot about him? Is this correct? Is 470 00:29:28,520 --> 00:29:30,440 Speaker 1: this a true fact? A lot of things that you 471 00:29:30,520 --> 00:29:34,920 Speaker 1: love start with irony. They start with an ironic appreciation. 472 00:29:35,480 --> 00:29:38,920 Speaker 1: Thank like, I remember seeing people in trucker hats, you know, 473 00:29:39,040 --> 00:29:40,920 Speaker 1: years ago, and be like, people like, isn't it so 474 00:29:40,960 --> 00:29:42,600 Speaker 1: silly and wearing a drucker hat? And before were not 475 00:29:42,640 --> 00:29:45,640 Speaker 1: everyone's wearing a trucker hat. Guy Fiary was my trucker hat. 476 00:29:46,600 --> 00:29:49,280 Speaker 1: I used to watch Dins driving sometimes, like the silly 477 00:29:49,360 --> 00:29:52,360 Speaker 1: dude in his in his flame shirts and he's gon 478 00:29:52,520 --> 00:29:55,800 Speaker 1: tin all the time and he's wearing a sunglasses on 479 00:29:55,840 --> 00:29:57,600 Speaker 1: the back of his head. And then I realized, like, oh, 480 00:29:57,640 --> 00:29:59,680 Speaker 1: I really enjoy watching this show. And then I learned 481 00:29:59,680 --> 00:30:03,640 Speaker 1: more Guy and then he uh he's done some nice 482 00:30:03,720 --> 00:30:07,480 Speaker 1: charitable stuff and he seems to really love his family, 483 00:30:07,600 --> 00:30:10,520 Speaker 1: and uh, I was like, I really liked this guy. 484 00:30:10,840 --> 00:30:14,280 Speaker 1: He actually seems pretty cool to me. And uh so 485 00:30:15,680 --> 00:30:18,239 Speaker 1: progressively over the past few years, I've become much more 486 00:30:18,280 --> 00:30:20,320 Speaker 1: of a Guy fan, to the point that I found 487 00:30:20,360 --> 00:30:23,600 Speaker 1: out before we went that there was a possibility that 488 00:30:23,720 --> 00:30:25,479 Speaker 1: Guy was going to be in New Orleans when we 489 00:30:25,480 --> 00:30:29,920 Speaker 1: were there. Yeah, And I kind of brought it up 490 00:30:30,040 --> 00:30:36,760 Speaker 1: jokingly because every year Emerala Gassi throws this big event 491 00:30:36,920 --> 00:30:40,080 Speaker 1: that is for charity UM and it is the buddh 492 00:30:40,160 --> 00:30:43,760 Speaker 1: and Bourbon and Beer Festival, And we had gotten press 493 00:30:43,800 --> 00:30:47,560 Speaker 1: passes and Guy Fierry was the celebrity chef this year, 494 00:30:47,600 --> 00:30:52,040 Speaker 1: so I kind of was joking with, well, maybe be there, 495 00:30:52,080 --> 00:30:57,160 Speaker 1: what are you gonna do? Yeah, he was there. Yeah, 496 00:30:56,760 --> 00:31:00,240 Speaker 1: we were standing like about as far away from him 497 00:31:00,240 --> 00:31:04,000 Speaker 1: as we are from each other right now. Yeah, it 498 00:31:04,120 --> 00:31:08,959 Speaker 1: was a huge event. It was at the Mercedes Benz Stadium, 499 00:31:09,160 --> 00:31:11,080 Speaker 1: their their version of the Mercey because we also have 500 00:31:11,080 --> 00:31:15,800 Speaker 1: a Mercedes ben Stadium just to confuse everybody. Yeah, that's 501 00:31:15,800 --> 00:31:18,400 Speaker 1: where the event was. It wasn't inside it, but it 502 00:31:18,520 --> 00:31:23,080 Speaker 1: was outside it, which was convenient for the dark and 503 00:31:23,240 --> 00:31:28,400 Speaker 1: stormy night. Thanks. It all comes back for convenient corporate synergy. 504 00:31:28,480 --> 00:31:33,840 Speaker 1: It was between the Smoothie King Arena and Place Stadium. Yeah, 505 00:31:33,840 --> 00:31:36,560 Speaker 1: we made fun of well we we joked that the 506 00:31:36,600 --> 00:31:40,400 Speaker 1: Smoothie King Arena is very appropriate food for New Orleans 507 00:31:40,440 --> 00:31:43,720 Speaker 1: where there are a lot of frozen drink options available 508 00:31:43,800 --> 00:31:51,800 Speaker 1: for you. M h. But yeah we saw fear. There 509 00:31:51,840 --> 00:31:54,840 Speaker 1: was a big disco pig. That was my favorite thing. Yeah, 510 00:31:54,840 --> 00:31:56,280 Speaker 1: there was a disco ball of it because there was 511 00:31:56,360 --> 00:31:59,000 Speaker 1: music playing as well. When there was a disco ball 512 00:31:59,040 --> 00:32:03,400 Speaker 1: over the stage, that was like a pig disco pig. Yeah, 513 00:32:03,840 --> 00:32:05,760 Speaker 1: we we have it. There's a picture of it up 514 00:32:05,760 --> 00:32:08,680 Speaker 1: on our Instagram if you haven't seen it. How many 515 00:32:09,080 --> 00:32:11,360 Speaker 1: chefs were there, It felt like there were a million 516 00:32:11,760 --> 00:32:15,400 Speaker 1: seventy I think it was. Yeah, there was an endless 517 00:32:15,400 --> 00:32:19,000 Speaker 1: amount of to try there. It was, and there were 518 00:32:19,520 --> 00:32:23,240 Speaker 1: stations for a bita beer, and there were bourbon stations, 519 00:32:23,880 --> 00:32:26,440 Speaker 1: and then there are a bunch of other stations out 520 00:32:26,520 --> 00:32:30,360 Speaker 1: kind of on the on the outskirts of the festival. Um, 521 00:32:30,400 --> 00:32:34,960 Speaker 1: it was rainy and cold, but as the night progressed, 522 00:32:35,000 --> 00:32:38,480 Speaker 1: it got more and more fun, yeah, I thought, And 523 00:32:38,640 --> 00:32:41,600 Speaker 1: uh yeah, by the end of the night, I don't know, 524 00:32:41,680 --> 00:32:44,880 Speaker 1: we were eating like some kind of frozen drink with 525 00:32:44,920 --> 00:32:50,120 Speaker 1: cookies on top of it. Yeah. Yeah, bourbon bourbon and cookies. 526 00:32:50,360 --> 00:32:52,040 Speaker 1: But it was like a kind of a really thick 527 00:32:52,120 --> 00:32:56,520 Speaker 1: hot chocolate e bourbon thing with cookies on top. But Anny, 528 00:32:56,640 --> 00:32:59,479 Speaker 1: you wanted to try as many things maximize as you 529 00:32:59,480 --> 00:33:02,520 Speaker 1: are a maxim miser, and it was great. Do you 530 00:33:02,520 --> 00:33:06,360 Speaker 1: remember what your favorite thing you had was. I really 531 00:33:06,520 --> 00:33:10,440 Speaker 1: enjoyed the There was fun that I liked a lot 532 00:33:10,920 --> 00:33:14,360 Speaker 1: um and that could have been because it was cold, um, sort, 533 00:33:14,720 --> 00:33:18,920 Speaker 1: but it was really good. And then there's that risotto 534 00:33:19,000 --> 00:33:23,080 Speaker 1: that was really good. Yeah, there was a comfite duck 535 00:33:23,160 --> 00:33:28,240 Speaker 1: liver risotto from the Allegian Bar. I can never say 536 00:33:28,280 --> 00:33:31,080 Speaker 1: that word. I think it's a lesion Allegian Alesian fields. 537 00:33:31,160 --> 00:33:34,520 Speaker 1: Yeah yeah, oh yeah. I couldn't eat a whole lot 538 00:33:34,560 --> 00:33:38,960 Speaker 1: because most buddhin is made with the trinity with bell peppers, 539 00:33:39,280 --> 00:33:42,840 Speaker 1: onions and celery. I mean most Creole and Cajun food 540 00:33:43,200 --> 00:33:45,440 Speaker 1: just period is made with that and I cannot have 541 00:33:45,560 --> 00:33:48,720 Speaker 1: that bell pepper thing. So yeah, so I um, I 542 00:33:48,760 --> 00:33:51,160 Speaker 1: had a lot of bourbon. Yeah, and I had like 543 00:33:51,200 --> 00:33:55,560 Speaker 1: I wanted to have plates in the risotto. I didn't 544 00:33:55,600 --> 00:33:58,000 Speaker 1: know what buddha and is. I've never heard of it. Oh. 545 00:33:58,080 --> 00:34:01,240 Speaker 1: One of my favorite things is when we so Isaac 546 00:34:01,240 --> 00:34:03,280 Speaker 1: Twops was there and we had done our interview with 547 00:34:03,360 --> 00:34:07,200 Speaker 1: him previously and we went up and he like goes 548 00:34:07,280 --> 00:34:09,600 Speaker 1: in to do it cheers and you Lorn were like 549 00:34:09,680 --> 00:34:11,479 Speaker 1: cheers and he was like, no, take it, it's for you, 550 00:34:12,600 --> 00:34:15,239 Speaker 1: and he gave you that beer. I was just like, 551 00:34:15,320 --> 00:34:17,839 Speaker 1: this is the best. We all walked away with like 552 00:34:18,280 --> 00:34:22,200 Speaker 1: six drinks between us, Yes, reserved drinks. After we went 553 00:34:22,239 --> 00:34:27,160 Speaker 1: and saw Isaac, Yeah, he was just producing beer with 554 00:34:27,160 --> 00:34:30,960 Speaker 1: with yeah in couzies pre couzi and I will say 555 00:34:31,000 --> 00:34:33,520 Speaker 1: guy Guy Fieri seemed I mean, we didn't actually get 556 00:34:33,560 --> 00:34:35,680 Speaker 1: to talk to him but because there was a large crowd, 557 00:34:35,719 --> 00:34:38,400 Speaker 1: but he did seem extremely friendly. He seemed honestly a 558 00:34:38,400 --> 00:34:40,520 Speaker 1: little bit embarrassed by the amount of attention that was 559 00:34:40,560 --> 00:34:43,960 Speaker 1: being paid to him, which I found very very endearing, 560 00:34:44,000 --> 00:34:47,400 Speaker 1: in very human he was signing all the chefs that 561 00:34:47,480 --> 00:34:50,000 Speaker 1: we're working with him. He was signing all of their coats. 562 00:34:50,239 --> 00:34:53,160 Speaker 1: Yeah yeah, oh that made me so happy.