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Speaker 1: Hell Loo and welcome to Savor production of iHeart Radio.

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Speaker 2: I'm any reason an unlarn vocal bomb, and today we

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Speaker 2: have an episode for you about papaya.

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Speaker 1: Yes, was there any reason this was on your mind? Lauren?

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Speaker 2: Nope, not at all. I maybe it might have been

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Speaker 2: in our idea sheet. Maybe I was just recklessly googling fruit.

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Speaker 2: I don't know, never recklessly google fruit, Lauren.

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Speaker 1: There's one thing I've learned all this job.

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Speaker 2: Uh yeah, No, But I but I, but I love

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Speaker 2: a papaya. I think I prefer it unripe to ripe.

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Speaker 2: But but there is really something about like good, like

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Speaker 2: just like chilled papaya cubes with like a lot of

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Speaker 2: lime juice. Oh so nice, so refreshing.

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Speaker 1: Okay, I don't have a lot of experience with papaya,

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Speaker 1: to be honest. I had papaya juice a lot in Peru.

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Speaker 1: It was a smell that always threw me.

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Speaker 2: That's a common that's a common vibe. Yeah.

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Speaker 1: It was never like I couldn't drink it or anything

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Speaker 1: like that, but it was just like didn't match quite

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Speaker 1: with the what I thought the taste would be. Yeah,

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Speaker 1: in a way that reminds me of a much Tamer Durian.

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Speaker 2: Absolutely, I think that that is very much a situation

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Speaker 2: with ripe papaya. It doesn't really happen with the unripe

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Speaker 2: kind and I but but I've definitely like people have

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Speaker 2: a strong enough association between papaya and that kind of

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Speaker 2: off smell that I've you know, like if I if

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Speaker 2: I order papaya salad green papaya salad, which I do

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Speaker 2: pretty much every time I can, people are like, oh,

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Speaker 2: I don't even want to try it because I don't

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Speaker 2: want to get my face anywhere near papaya.

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Speaker 1: Hmm.

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Speaker 2: But the green, but the green stuff does not have

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Speaker 2: that smell, So you're y'all are safe if that was

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Speaker 2: a concern.

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Speaker 1: Few, I mean, I definitely eat it. I did think

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Speaker 1: that was just my first experience with something like that.

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Speaker 1: So this, Oh I almost message you about this, so

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Speaker 1: it wasn't another marigold situation. But okay, there seems to

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Speaker 1: be a lot of confusion between pop pause impapaia pa pa.

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Speaker 1: I determined, you know, laterally without asking you. But I

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Speaker 1: think this is what you meant. That's a separate episode,

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Speaker 1: that's a different fruit. Yeah, it's a some people put

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Speaker 1: it in the same kind of like story history line,

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Speaker 1: I'm not doing it.

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Speaker 2: Yeah, it's a different it's a different fruit.

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Speaker 1: So there you go. There, there you go, putting the

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Speaker 1: foot down. But a lot of people, well at least

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Speaker 1: a handful of people have suggested Papa's, so we will

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Speaker 1: do it. Oh it's on the list.

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Speaker 2: Yeah, totally, mm hmm.

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Speaker 1: You can see that episode we did on green papaya salad,

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Speaker 1: which yes, I have now had based heavily on your suggestions.

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Speaker 2: Yeah. I also Oh yeah, isn't it? Oh man, so good?

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Speaker 2: Did you have like a like a like a good

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Speaker 2: spicy one like was it? Yeah, that's a crunch of

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Speaker 2: it and the tang spice.

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Speaker 1: I also get it every time I see it. Oh yeah, yes, yes,

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Speaker 1: But I guess that brings us to our question. Sure, papaya,

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Speaker 1: what is it? Well, papaya is a type of fruit

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Speaker 1: that's eaten both unripe when the flesh is green and

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Speaker 1: tart and crunchy, and uh ripe when it's kind of

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Speaker 1: blush orange and soft and very sweet and a little funky.

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Speaker 1: They can get big, like football sized, so in grocery

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Speaker 1: stores they're often sold haved or skinned and sliced like melons.

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Speaker 2: Both their smooth skin and small black seeds are technically edible,

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Speaker 2: but they're also both a little bitter and like tough.

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Speaker 2: So yeah. The fruit can be used unripe and bright

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Speaker 2: salads and savory stews like curries, or ripe by itself

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Speaker 2: as a snack or dessert, often with lime juice to

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Speaker 2: help mitigate that funky smell, or or raw and smoothies

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Speaker 2: or salads or cooked into baked goods or pastes or

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Speaker 2: candies or jams. More than any other fruit that I

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Speaker 2: know of, it's really two totally different things when it's

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Speaker 2: ripe versus unripe. It retains a few tropical floral tangy

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Speaker 2: flavors in both states, but like the texture and the smell,

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Speaker 2: right are so different. It's like if it's like if

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Speaker 2: celery turned into cantelope when it ripened. It's it's like

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Speaker 2: a it's like a squash that grows on trees. It's

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Speaker 2: like a choose your own adventure that definitely takes place

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Speaker 2: in the tropics and just leaves you feeling refreshed.

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Speaker 1: It that is true, it's kind of very like refreshing.

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Speaker 2: It's very a lot of water involved, I guess, yeah, yeah,

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Speaker 2: very juicy when yeah, yeah, hmm, okay, but uh yeah so.

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Speaker 2: Botanical name Karica papaya, the papaya plant is a tropical

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Speaker 2: evergreen tree. It can grow up to about six twenty

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Speaker 2: feet tall that's around two to six meters, and has

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Speaker 2: these these broad, kind of palm like lobed leaves that

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Speaker 2: come straight off of its trunk, which is not woody,

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Speaker 2: prompting some botanists to call it a giant herb, very

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Speaker 2: large herb. Yeah, I know right, I love this. Each

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Speaker 2: leaf will like leave a scar on the stem when

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Speaker 2: it falls off. The new leaves sprout at the at

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Speaker 2: the top of the plant. It's sometimes planted. Is an ornamental.

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Speaker 2: It's real pretty, you know, like a really herby palm tree,

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Speaker 2: and it grows these these big, pretty kind of star

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Speaker 2: trumpet shaped yellow white flowers, which if pollinated, will grow

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Speaker 2: into large, oblong or roundish fruits with a smooth, thin

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Speaker 2: skin that's green when they're unripe and goes to yellow

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Speaker 2: to orange when they ripe. In the fruit inside is

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Speaker 2: green and like juicy crunchy when it's unripe, and then

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Speaker 2: goes pink to orange to reddish and very soft and

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Speaker 2: juicy when it's ripe, there's an oblong cavity down the

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Speaker 2: center of the fruit or I guess round, depending on

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Speaker 2: the shape of the fruit. But yeah, it contains many

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Speaker 2: small gray black seeds, each incased in a little kind

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Speaker 2: of juice sect. They are edible, but right sort of bitter,

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Speaker 2: and like I said, these fruit can get big, like

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Speaker 2: up to twenty pounds and eighteen inches long, that's about

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Speaker 2: nine kilos and thirty five centimeters long. Yeah. Ones that

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Speaker 2: you find in stores are more likely to be like

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Speaker 2: about a pound and around eight inches long. That's like

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Speaker 2: half a kilo and twenty centimeters but yeah, yeah, And

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Speaker 2: the fruit will continue ripening after harvest, and it does

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Speaker 2: so pretty rapidly, which means that it can be difficult

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Speaker 2: to transport because it has a pretty short shelf life

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Speaker 2: post harvest that they can like over ripen and bruise

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Speaker 2: pretty easily. That offensive scent in a ripe papaya is

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Speaker 2: due to a compound called papaian, which has been described

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Speaker 2: in the scientific literature as sweaty, slash rancid. Yeah. Yeah,

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Speaker 2: it's actually this enzyme that's that's widely used in the

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Speaker 2: food and beverage industry to tenderize meat. Remove allergens from water,

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Speaker 2: like clarify and stabilize beer, among lots of other uses

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Speaker 2: in other industries as well, including like biomedical applications. A

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Speaker 2: perhaps more pleasant scent molecule in papaya is a linna lul,

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Speaker 2: which is Yeah, it's pretty characteristic of papia. It has

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Speaker 2: a sort of floral, spicy scent to it. Yeah, so yeah, right.

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Speaker 2: Papaya is great raw. Try it with lots of fresh

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Speaker 2: lime juice, you know, put it in a fruit salad

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Speaker 2: or a smoothie or a salsa. I don't know. I'm

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Speaker 2: pretty sure that the lime juice thing works because lime

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Speaker 2: juice is acidic enough to inactivate papian and when you

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Speaker 2: inactivate a protein or an enzyme, you kind of unravel it,

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Speaker 2: and I'm assuming that that does something to change the scent.

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Speaker 1: I don't know.

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Speaker 2: I couldn't really find an answer, but that's what I'm guessing. Unripe,

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Speaker 2: it's used more.

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Speaker 1: Like a vegetable.

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Speaker 2: It's a little bit tough, but can be cut into

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Speaker 2: skinny slices and pounded tender for use in salads or

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Speaker 2: cooked into curries. I have never had cooked green papaya,

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Speaker 2: and now I really want to try that because that

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Speaker 2: sounds like an excellent addition to a curry.

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Speaker 1: It does, it does. Oh, the list goes on, it

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Speaker 1: grows longer.

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Speaker 2: Still too much to heat.

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Speaker 1: Too much? What about the nutrition?

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Speaker 2: In general, papaya contains a good punch of fiber and

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Speaker 2: lots of micro nutrients. Ride papaya can have a bunch

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Speaker 2: of sugar, but it also has developed even more micronutrients.

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Speaker 2: So yeah, you know, I don't know. In general, it'll

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Speaker 2: help fill you up, but to keep you going, pair

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Speaker 2: it with a fat and a protein which is tasty.

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Speaker 2: They do contain enzymes that can set off a latex allergy,

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Speaker 2: so if that's you, be aware, be safe. Yeah. Also,

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Speaker 2: as I kind of touched on above, a papion is

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Speaker 2: being investigated for all of these potential medical properties, including

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Speaker 2: like helping with various forms of inflammation, which could potentially

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Speaker 2: touch everything from like skincare and wound healing to heart disease.

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Speaker 2: But those are with like extracts with medically monitored applications.

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Speaker 2: You know, saber motto bodies are complicated. More research is

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Speaker 2: necessary before eating a medicinal amount of anything. Check with

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Speaker 2: the doctor. And that's not us.

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Speaker 1: It is not is that the first savor motto of

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Speaker 1: twenty twenty.

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Speaker 2: Four, It might in fact be I don't remember last week,

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Speaker 2: so it's hard for me to say.

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Speaker 1: I think it is cool. I'll go out a limbs.

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Speaker 1: Then who's gonna.

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Speaker 2: Prove It's not like we have a record of these things.

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Speaker 1: No, No, Well, speaking of records, we have a couple

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Speaker 1: numbers for you.

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Speaker 2: We do. Papayas can contain between one hundred and four

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Speaker 2: hundred flavor compounds, though only about twenty five of those

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Speaker 2: occur and amounts detectable to the human palate. The rest

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Speaker 2: are just kind of hanging out in there. Yeah. As

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Speaker 2: of twenty twenty, India was producing the most papayas, about

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Speaker 2: fourteen million metric tons per year, which was around forty

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Speaker 2: three percent of the world's crop. However, Mexico, which is

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Speaker 2: only the fifth largest grower, was exporting the most, some

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Speaker 2: forty seven percent of its crop, most of which goes

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Speaker 2: to the United States. The US is the largest importer

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Speaker 2: of in the world, and Brazil is the main supplier

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Speaker 2: to Europe.

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Speaker 1: Yes, and I again, always I would love to hear

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Speaker 1: from listeners because I, as I said, don't have a

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Speaker 1: lot of experience with papaya, And when I read the

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Speaker 1: US is the largest importer, it was kind of like, huh,

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Speaker 1: I wonder what that's going into.

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Speaker 2: Yeah, yeah, right, Like like my main experience with it

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Speaker 2: is either in these salads, in pounded salads, or in

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Speaker 2: or just like buying a tub of it cubed from

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Speaker 2: from a grocery store with a bunch of lime wedges

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Speaker 2: in the package already, and like taking it on a

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Speaker 2: picnic and having a really nice time.

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Speaker 1: That does sound like a nice time, It's very nice. Wow.

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Speaker 1: Let us know, listeners, But we do have some history

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Speaker 1: for you.

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Speaker 2: Oh we do, and we're going to get into that

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Speaker 2: as soon as we get back from a quick break

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Speaker 2: for a word from our sponsors, and we're back. Thank

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Speaker 2: you sponsor, Yes, thank you.

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Speaker 1: Yes. So, historians believe that papaya originated in Central America

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Speaker 1: and Mexico, where they were first domesticated, though as of recently,

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Speaker 1: archaeological evidence was pretty much non existent and or not definitive.

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Speaker 1: And I read a whole paper about why that is,

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Speaker 1: and it was interesting, okay, but the ultimate answer is

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Speaker 1: they don't have the evidence.

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Speaker 2: Was it like one of those like the fruit doesn't

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Speaker 2: really preserve well or it.

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Speaker 1: Was that, and I think there was something to do

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Speaker 1: with specifically how it decays. You can't differentiate it between.

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Speaker 2: Other things that are similar. I see, Oh that's fun. Okay, yeah,

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Speaker 2: it was fun.

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Speaker 1: So if you want to, if you're a nerd like

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Speaker 1: us and you want to learn more about it, it exists.

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Speaker 1: But I basically was like, sometimes you've got to pull back,

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Speaker 1: and yeah, ultimately the evidence they don't have it quite yet.

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Speaker 2: I did two pulling backs in my research for this one.

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Speaker 2: So yes, I know the feeling. Yes, very well.

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Speaker 1: Believe it or not. Listeners, you try to cultivate a

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Speaker 1: whole experience. Here could be listening to like our hour

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Speaker 1: long episodes. You might not think so, but believe us.

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Speaker 1: And it can't be tricky with one like this because honestly,

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Speaker 1: there wasn't too much about it. But okay, it does

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Speaker 1: have a long history of being used in a variety

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Speaker 1: of culinary preparations and medicinally. It also has a long

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Speaker 1: history of being used to make wine or other alcoholic beveragions.

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Speaker 2: Yeah, totally, I think I forgot. Yeah, I forgot to

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Speaker 2: put a note in about that above.

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Speaker 1: But yes, yes, the maya are believed to be one

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Speaker 1: of the first cultures to cultivate and trade papaya, and

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Speaker 1: some sources suggest that papaya and enzyme in papaya was

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Speaker 1: used by Meso American peoples to tenderize meats as well.

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Speaker 2: Yeah yeah, probably is like a juice kind of situation. Yeah.

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Speaker 1: Yes. After encountering the papaya during the fifteen hundreds, the

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Speaker 1: Spanish and Portuguese introduced the papaya to their colonies, and

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Speaker 1: records indicate that it was present in the Dominican Republic

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Speaker 1: and Panama during this time, and that the Spanish brought

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Speaker 1: the seeds to the Philippines and the fifteen hundreds. The

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Speaker 1: papaya was being cultivated in India by at least the

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Speaker 1: early sixteen hundreds. As it spread, it took really well

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Speaker 1: in tropical areas, and cultures cultivating them in those areas

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Speaker 1: found ways to incorporate them into local dishes and taste

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Speaker 1: in green Papaya salad is a very good example of that. Yes.

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Speaker 2: Meanwhile, papayan was named in eighteen seventy nine by researchers

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Speaker 2: who partially purified it out of papaya sap so not

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Speaker 2: the actual fruit, but the kind of like late texi

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Speaker 2: sap in the skin. It was isolated in the nineteen

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Speaker 2: sixties and has become one of the most industrially used

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Speaker 2: plant compounds in the world. Yeah.

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Speaker 1: Well, a variety of papaya called the Solo was introduced

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Speaker 1: to Hawaii in nineteen ten, and it was a very

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Speaker 1: big commercial success. But that success took a hit due

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Speaker 1: to the papaya ringspot virus that got going in that

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Speaker 1: area in the nineteen fifties. Attempts were made to combat it,

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Speaker 1: including relocating where the papaya was grown, but by nineteen

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Speaker 1: ninety seven, the Hawaiian papaya industry was all but extinct.

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Speaker 1: Farms were going out of business and the crop yield

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Speaker 1: had dropped by forty percent. At the time, the US

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Speaker 1: government had just wrapped up a regulatory review on a

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Speaker 1: genetically engineered variety of papaya called the sun Up that

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Speaker 1: was resistant to the ring spot virus. They gave their

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Speaker 1: permission to two hundred farmers to plant this variety. A

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Speaker 1: year later, it was commercialized and the Hawaiian papaya industry

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Speaker 1: bounced back.

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Speaker 2: Yeah, it's a really amazing success story. The sun Up

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Speaker 2: had been in development since nineteen seventy eight, when the

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Speaker 2: Hawaiian plant virologist who was working at Cornell at the time,

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Speaker 2: like went home for a visit and realized that this

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Speaker 2: was an issue and kind of really devoted himself to it.

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Speaker 2: Over the next decade, they figured out how to take

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Speaker 2: proteins from the ringspot virus's coat, like the coat of

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Speaker 2: the protein or the coat of the virus, and add

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Speaker 2: them to the DNA of this variety of papaya called

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Speaker 2: the Sunset that was having this problem with the virus,

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Speaker 2: and they thus created the virus resistant sun up so

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Speaker 2: cute love it. They then crossed it with this high

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Speaker 2: yielding variety called the Rainbow and wound up with a

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Speaker 2: high yield virus resistant plant. Like it doesn't require herbicides.

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Speaker 2: It's been found safe to grow and consume. There's a

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Speaker 2: little bit there's still or there has been and still

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Speaker 2: is where we are still kind of working through reticence

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Speaker 2: to genetically modified plants because people get freaked out because

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Speaker 2: it's genetic modification. They're like, is is it safe? The

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Speaker 2: answer is in this case yes, So you know, hopefully,

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Speaker 2: hopefully this can be a solution to many other ringspot

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Speaker 2: virus problems around the world.

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Speaker 1: Yes, yes, And this was also I feel like in

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Speaker 1: a lot of these episodes, we've run across people who

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Speaker 1: are very passionate about certain varieties. Oh yeah, so another

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Speaker 1: rabbit hole of your if you're if you're looking for one,

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Speaker 1: buy a varieties?

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Speaker 2: Yes, Oh my goodness, yeah yep.

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Speaker 1: In nineteen ninety three, Singapore issued special edition stamps featuring

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Speaker 1: the Papaya Oh should I love? And then this okay,

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Speaker 1: very briefly, because it kept popping up and I had

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Speaker 1: totally forgotten about this whole thing, and I've actually been

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Speaker 1: to this place. Okay, okay, let me step back. I'm

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Speaker 1: going to keep you in suspense, all right. In nineteen

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Speaker 1: twenty three, a Greek immigrant started work at ap and

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Speaker 1: eventually he bought it, and, after a trip to some

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Speaker 1: tropical locations in nineteen thirty two, renamed it Hawaiian Tropical Drinks,

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Speaker 1: though most of us know it now as papay A King,

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Speaker 1: Allegedly New York's first juice bar, it's got a very

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Speaker 1: iconic sign. Over the years, a couple more opened, and

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Speaker 1: by nineteen thirty nine hot dogs were added to the menu,

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Speaker 1: and this hot dog went on to become a bit

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Speaker 1: of a New York icon. It was often enjoyed with

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Speaker 1: papaya juse yes, and this classic sign above it reads

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Speaker 1: Papaya and all capital like neon letters. It's very eye catching.

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Speaker 1: That's about the original location, and it went up in

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Speaker 1: nineteen the nineteen fifties. Legend has it though, that it

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Speaker 1: wasn't until after some inspiration from Babe Ruth that the

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Speaker 1: name Papaya King came into use. I couldn't like prove

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Speaker 1: that story at all, so grain of salt, okay, all right,

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Speaker 1: and I'm going to super condense this. But basically, after

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Speaker 1: the success of Hawaiian tropical drinks Papaya King and in

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Speaker 1: the way of New York restaurants, numerous competitors started popping

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Speaker 1: up and selling hot dogs and tropical drinks, many of

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Speaker 1: them with papaya in their restaurant name.

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Speaker 2: Ah Yes.

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Speaker 1: Here is a list from Eater Yes Papaia Heaven, Papaya Paradise,

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Speaker 1: Papaya Place, Papaya Circle, Papaya World, Frank's Papaya, Papaya Check,

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Speaker 1: and Original Papaya. Oh.

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Speaker 2: Original Papaya is All.

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Speaker 1: We laughed so hard that it is such a New

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Speaker 1: York City restaurant thing. I love that, oh, because it

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Speaker 1: definitely was not the original Papaya anyway. Many of them

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Speaker 1: did end up closing, except for Gray's Papaya, and the

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Speaker 1: story goes that in the early seventies, Papya King was

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Speaker 1: looking at franchising and the owner of one of the

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Speaker 1: non company stores closed. The store reopened it as Gray's Papaya,

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Speaker 1: and they have the rivals ever since. Well, Papaia King

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Speaker 1: definitely has its fans, It definitely has a lot of

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Speaker 1: people who know about it. Julia Child once called Papiya

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Speaker 1: King the best hot dog in New York.

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Speaker 2: In New York, Okay, okay, it.

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Speaker 1: Does sound good. I almost include the whole description, but

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Speaker 1: you can look it up. And here's your Seinfeld quote

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Speaker 1: of the episode. I don't want a movie hot dog.

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Speaker 1: I want a Papaia King hot dog. And then Kramer

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Speaker 1: runs out of the theater. I don't think I knew

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Speaker 1: what it was when I saw the episode, but now

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Speaker 1: I know, Now I know. But yes, that was just

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Speaker 1: I totally it unlocked a part of my brain, my memories.

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Speaker 1: I'd forgotten i'd been there, I'd forgotten about that whole thing.

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Speaker 2: Yeah, I have not experienced a Papia King. I feel

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Speaker 2: like I'm missing out you are.

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Speaker 1: I'm sure a lot of listeners are gonna write in

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Speaker 1: opinions about that. I remember it being good.

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Speaker 2: No, if you have strong I mean, we always want

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Speaker 2: to hear strong opinions, no matter what they're about, but

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Speaker 2: especially if you have a Gray's Papaya versus Papiya King opinion. Yes,

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Speaker 2: I want to I want to hear that. I don't

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Speaker 2: want to hear your order. Yes, I need to know. Yes.

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Speaker 1: And does the papaya juice is that still? Does it

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Speaker 1: come at the Gray Papia place? Does it still available

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Speaker 1: at Paya King? We savor a Neyed's answers, and only

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00:21:29,600 --> 00:21:33,640
Speaker 1: you can help. Yeah, we can't look this up. I'm

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Speaker 1: looking at it right now. Oh sorry, Oh my god,

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Speaker 1: Like we can't. We can't look this up.

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Speaker 2: No, they do offer fresh juices, but I don't think

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Speaker 2: papaya is one of them.

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Speaker 1: Well that's not looking good. Just let us know.

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Speaker 2: Confusion, Yeah, all right, let us know.

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Speaker 1: And again, like I said, this is one of those

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Speaker 1: unfortunate instances where I can find too much. So if

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Speaker 1: you have any experiences dishes, recipes, please write in lore.

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Speaker 2: Yeah papaya or yah? Yeah? Sure right, because you know

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Speaker 2: other than me going on at length about science that

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Speaker 2: I don't really understand about this extract papayan, or about

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Speaker 2: like the gold dust particles that they used to shoot

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Speaker 2: the virus pieces into the DNA.

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Speaker 1: Of the papaya.

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Speaker 2: I mean, yeah, I was like, wow, I don't understand

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Speaker 2: that sentence at all, but that sounds really, really rad.

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Speaker 2: I think that is what we have to say about

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Speaker 2: the papaya for now.

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Speaker 1: It is indeed. Ah, but we do have some listener

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Speaker 1: mail for you.

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Speaker 2: Oh we do, and we're going to get into that

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Speaker 2: as soon as we get back from one more quick

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Speaker 2: break for a word from our sponsors.

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Speaker 1: They we're back, Thank you, sponsor, Yes, thank you, and

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Speaker 1: we're back with listeners. Yes, I'm very cold, listeners, Laurenc,

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Speaker 1: it looks like I'm dressed for the snow. Nice. So

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Speaker 1: papaia in a tropical climate sounds very love Yeah.

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Speaker 2: Yeah, Annie's outfit looks like what they should have been

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Speaker 2: wearing in Game of Thrones when they were running around

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00:23:32,440 --> 00:23:33,840
Speaker 2: above the north of the walls.

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Speaker 1: So yeah, yes, yes, if you want a side podcast

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Speaker 1: on Lauren critiques about lack of hat wear in Game

393
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Speaker 1: of Stones, I think we could make it happen.

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Speaker 2: I think we could yeah, yeah.

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Speaker 1: During cold times when it should have been worn right.

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Speaker 2: Yes, I mean, I know John Snow's hair is pretty,

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Speaker 2: but come on, man, he's gonna get hypothermia.

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Speaker 1: They're fine looking hats. You know, you can accentuate all

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Speaker 1: kinds of things.

400
00:24:01,680 --> 00:24:05,000
Speaker 2: It doesn't have right hoods are great, you know, man,

401
00:24:05,040 --> 00:24:07,200
Speaker 2: it doesn't have to be those goofy fray hats. Come

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Speaker 2: on anyway, Look, I can't wait to just pitch some

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Speaker 2: titles for that show for you.

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Speaker 1: Christine wrote, it's Boxing Day in Australia and friends, I

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00:24:27,000 --> 00:24:31,119
Speaker 1: have spotted hot cross buns in the wild. No news

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00:24:31,200 --> 00:24:33,800
Speaker 1: on weird varieties like cheese and halapinio, but I will

407
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Speaker 1: keep you posted, so yes. In the previous year, Christine

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00:24:40,000 --> 00:24:42,960
Speaker 1: wrote in that this was a thing that happened around

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Speaker 1: Boxing Day in Australia and was sending in these flavors

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Speaker 1: and it was just sort of not what I'm used

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Speaker 1: to or when I'm used to hot cross bunds appearing.

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Speaker 1: But yes, also not what I'm used to flavor.

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00:24:56,520 --> 00:25:01,119
Speaker 2: Was yeah, yeah, right right, I'm used to write ea, yes,

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00:25:01,440 --> 00:25:05,159
Speaker 2: and they're pretty much only the sweet variety here with

415
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Speaker 2: icing and like currents or raisins in them.

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Speaker 1: Yes, yeah, So thank you for answering the column this Christine,

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Speaker 1: because we did ask for a fallow up and hopefully

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Speaker 1: get another one. We'll learn more about these.

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Speaker 2: Hot yeah buns in the Yeah, I'm not not about

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Speaker 2: a cheese or jalapeno hot cross bum. Well you would

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Speaker 2: be with, but that not specifically. Sure, that's large, that's

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00:25:31,080 --> 00:25:35,680
Speaker 2: ichonny a little bit. It'll it'll be for yeah, it'll

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00:25:35,720 --> 00:25:40,960
Speaker 2: work out okay anyway, Oh goodness uh uh. Eric wrote

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00:25:41,400 --> 00:25:44,919
Speaker 2: the Saracha revisit with an update. Nice revisit, but obviously

425
00:25:45,080 --> 00:25:48,159
Speaker 2: some not so nice updates. I've recently moved over to

426
00:25:48,200 --> 00:25:50,720
Speaker 2: the leecome Key brand as it's a little easier to

427
00:25:50,760 --> 00:25:53,520
Speaker 2: find recently. Also, in doing a blind taste test, I

428
00:25:53,520 --> 00:25:56,680
Speaker 2: really couldn't taste any super noticeable difference. Always nice when

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Speaker 2: you do a classic and can provide new stuff. Rose

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Speaker 2: water is something I had not thought of in a while.

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00:26:01,840 --> 00:26:03,440
Speaker 2: Seems like it was popular and showing up in a

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00:26:03,480 --> 00:26:05,479
Speaker 2: lot of stuff around ten or fifteen years ago and

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00:26:05,480 --> 00:26:08,199
Speaker 2: now has faded into the background. Probably still used, just

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00:26:08,240 --> 00:26:10,680
Speaker 2: not mentioned as much. There used to be an Indian

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00:26:10,720 --> 00:26:13,880
Speaker 2: restaurant that had this amazing mango lassie that had rosewater

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00:26:13,960 --> 00:26:16,960
Speaker 2: in it. The listener mail about the eating schedule in

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00:26:17,720 --> 00:26:20,960
Speaker 2: one part of Finland was interesting. Enjoy hearing about things

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00:26:21,000 --> 00:26:23,480
Speaker 2: like that. Lauren also gave us some advice later that

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00:26:23,520 --> 00:26:26,240
Speaker 2: we need to keep snacks available around her to keep

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00:26:26,359 --> 00:26:28,680
Speaker 2: our eyeballs. It did give me a thought it could

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00:26:28,680 --> 00:26:31,639
Speaker 2: be a multi part episode Breakfasts around the world. I

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00:26:31,680 --> 00:26:34,160
Speaker 2: find the variety of things interesting. I hope to travel

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00:26:34,160 --> 00:26:36,080
Speaker 2: to Japan at some point and really want to do

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00:26:36,119 --> 00:26:38,919
Speaker 2: the breakfast they have. I've done a full English in London,

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00:26:39,400 --> 00:26:42,280
Speaker 2: had some simple light meals in Switzerland and Italy when younger.

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00:26:42,480 --> 00:26:45,359
Speaker 2: Everything was wonderful. This great world of food and the

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00:26:45,400 --> 00:26:47,919
Speaker 2: variety of things out there is just amazing. I just

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00:26:47,920 --> 00:26:50,400
Speaker 2: think that the joy of not only experiencing different types

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00:26:50,440 --> 00:26:52,800
Speaker 2: of food, but sharing food and stories of people over

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00:26:52,880 --> 00:26:57,199
Speaker 2: food is something that we need to share more. Yes,

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00:26:57,200 --> 00:27:02,040
Speaker 2: oh yes, yes, oh we're here are Yeah.

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00:27:02,320 --> 00:27:06,800
Speaker 1: I do think breakfast would that would be a great

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00:27:07,119 --> 00:27:11,000
Speaker 1: mini series because breakfast can vary wildly.

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00:27:10,800 --> 00:27:16,320
Speaker 2: Oh yeah, and just fascinating and it's so much I mean,

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00:27:16,480 --> 00:27:19,320
Speaker 2: it seems like a really nostalgic meal for a lot

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00:27:19,359 --> 00:27:21,560
Speaker 2: of people and something that you do kind of stick

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00:27:21,600 --> 00:27:25,639
Speaker 2: with tradition about more so than meals.

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00:27:26,400 --> 00:27:31,600
Speaker 1: Yeah, and I it's hard to like make a I

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00:27:31,600 --> 00:27:33,720
Speaker 1: don't know generalization about it, because I was going to say,

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00:27:33,720 --> 00:27:36,159
Speaker 1: I feel like breakfast varies the most of any of

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00:27:36,160 --> 00:27:39,000
Speaker 1: the other meals I've experienced in other countries. It could

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00:27:39,000 --> 00:27:42,720
Speaker 1: be that I'm just more used to having like bigger,

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00:27:42,960 --> 00:27:45,399
Speaker 1: more varied meals at like something like lunch and dinner.

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00:27:46,119 --> 00:27:48,320
Speaker 1: But I feel like a lot of countries I've been

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00:27:49,359 --> 00:27:51,879
Speaker 1: and the breakfast is something so completely different than what

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00:27:51,920 --> 00:27:54,880
Speaker 1: I would put in the category of breakfast food. Yeah, totally,

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00:27:55,560 --> 00:28:00,200
Speaker 1: so I would. I think that's a great idea. Yeah, yes, yes,

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00:28:01,119 --> 00:28:03,640
Speaker 1: mangolossy with rosewater sounds amazing.

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00:28:03,680 --> 00:28:07,120
Speaker 2: I love oh yeah, yep.

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00:28:07,800 --> 00:28:13,240
Speaker 1: Yes, and I do love how many recommendations we've heard

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00:28:13,280 --> 00:28:17,000
Speaker 1: about siracha alternatives or like other things we can try,

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00:28:17,920 --> 00:28:20,640
Speaker 1: because I I love hotsa, you know, I love patsau

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00:28:20,720 --> 00:28:25,040
Speaker 1: So mm hmm any and all recommendation I am very

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00:28:25,040 --> 00:28:27,360
Speaker 1: happy to get mm hmm.

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00:28:27,640 --> 00:28:30,040
Speaker 2: Some thanks always, Yeah, yeah.

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Speaker 1: Yes, and thanks to both of these listeners for writing in.

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00:28:32,680 --> 00:28:34,560
Speaker 1: If you would like to write to us, you can.

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00:28:34,680 --> 00:28:36,960
Speaker 1: Our email is Hello at savorpod dot com.

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00:28:37,160 --> 00:28:40,040
Speaker 2: We're also on social media You can find us on Twitter, Facebook,

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00:28:40,080 --> 00:28:42,400
Speaker 2: and Instagram at saver pod and we do hope to

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00:28:42,400 --> 00:28:45,360
Speaker 2: hear from you. Savor is production of iHeartRadio. For more

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00:28:45,400 --> 00:28:48,120
Speaker 2: podcasts from my Heart Radio, you can visit the iHeartRadio app,

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00:28:48,280 --> 00:28:50,880
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

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00:28:51,200 --> 00:28:53,720
Speaker 2: Thanks as always to our super producers Dylan Fagan and

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00:28:53,720 --> 00:28:55,920
Speaker 2: Andrew Howard. Thanks to you for listening, and we hope

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00:28:55,960 --> 00:28:57,640
Speaker 2: that lots more good things are coming your way.