1 00:00:08,400 --> 00:00:10,600 Speaker 1: Although and welcome to Savor, a protection of I Heart 2 00:00:10,680 --> 00:00:13,720 Speaker 1: Radio and stuff Media. I'm Aerius and I'm Lauren voc Obam, 3 00:00:13,840 --> 00:00:18,239 Speaker 1: and today we're talking about croissants crossants. As I was 4 00:00:18,280 --> 00:00:20,680 Speaker 1: thinking about this, I was like coming up with all 5 00:00:20,680 --> 00:00:22,880 Speaker 1: my favorite croissant memories, and I realized most of the 6 00:00:22,920 --> 00:00:25,239 Speaker 1: things that are my favorite croissant memories I'm not sure 7 00:00:25,880 --> 00:00:30,840 Speaker 1: count as croissants, which we will get into. Yeah, because 8 00:00:30,880 --> 00:00:33,319 Speaker 1: there is a precise definition of what a croissant is. 9 00:00:33,520 --> 00:00:38,080 Speaker 1: And yeah, things that are croissant shaped. I mean the 10 00:00:38,120 --> 00:00:42,000 Speaker 1: word means crescent spoiler alert, So I guess, I guess 11 00:00:42,040 --> 00:00:48,160 Speaker 1: many things can be crescent shaped, but it's true. And so, yeah, 12 00:00:48,400 --> 00:00:49,919 Speaker 1: one of the things that I used to love as 13 00:00:49,960 --> 00:00:53,880 Speaker 1: a kid. Um and people are gonna they're gonna groan aloud, 14 00:00:54,240 --> 00:00:59,800 Speaker 1: but I loved those pills. Pills very sure, super buttery. 15 00:01:00,160 --> 00:01:02,400 Speaker 1: They're useful for like if you want to stuff things 16 00:01:02,400 --> 00:01:05,760 Speaker 1: in there. Yeah, they're tasty, make those pinwheel things. Yeah, 17 00:01:05,880 --> 00:01:08,880 Speaker 1: And and it's you know the they come in those 18 00:01:08,920 --> 00:01:14,000 Speaker 1: canisters that are so completely terrifying. Are terrifying? Do you agree? Oh? Yeah, yeah, 19 00:01:14,040 --> 00:01:16,880 Speaker 1: it's a little thrill of danger every time you have 20 00:01:16,959 --> 00:01:23,000 Speaker 1: to get this spoon and like it's all processed. I 21 00:01:23,080 --> 00:01:25,120 Speaker 1: used to love my I think I mentioned before, but 22 00:01:25,160 --> 00:01:27,960 Speaker 1: my grandfather used to make pan or chaco law, which 23 00:01:28,040 --> 00:01:32,880 Speaker 1: is crescent a croissant with chocolate in it, but not 24 00:01:32,959 --> 00:01:37,480 Speaker 1: really but in my yeah, in my mind, I always 25 00:01:37,520 --> 00:01:39,880 Speaker 1: thought it was a croissant. Doing this episode, I learned 26 00:01:40,000 --> 00:01:42,920 Speaker 1: the air of my ways. It's really funny too, because 27 00:01:43,880 --> 00:01:47,960 Speaker 1: I I know it means like chocolate bread essentially. It's 28 00:01:47,960 --> 00:01:50,520 Speaker 1: even in the name. That's right there. It's pretty much 29 00:01:50,560 --> 00:01:54,280 Speaker 1: right there. But that's that's that's okay. They are delicious. 30 00:01:54,720 --> 00:01:58,080 Speaker 1: Oh yeah, oh yes, that is just about that is 31 00:01:58,200 --> 00:02:01,640 Speaker 1: like one of my favorite foods on this planet. It 32 00:02:01,760 --> 00:02:03,400 Speaker 1: was my go to and I was living in Belgium 33 00:02:03,440 --> 00:02:08,160 Speaker 1: probably every day and cheap. And then another thing I 34 00:02:08,240 --> 00:02:11,600 Speaker 1: mentioned is, um, I can't remember the kick cat upside 35 00:02:11,720 --> 00:02:16,400 Speaker 1: the kick Cat croissant. Fantastic. Oh man, people in Japan, 36 00:02:18,200 --> 00:02:22,480 Speaker 1: you gave me great joy, great joy with that invention. 37 00:02:22,560 --> 00:02:24,480 Speaker 1: I should use one of these and make my own. 38 00:02:25,440 --> 00:02:28,840 Speaker 1: But they're hard to make. They are hard to make. Um, 39 00:02:28,880 --> 00:02:32,040 Speaker 1: that's that is why they are so delicious. Yes, um, 40 00:02:32,200 --> 00:02:34,480 Speaker 1: And we'll get into all that, but this brings us 41 00:02:34,520 --> 00:02:43,080 Speaker 1: first to our question, Yes, croissants, what are they? Well, 42 00:02:43,240 --> 00:02:45,840 Speaker 1: a croissant is a type of viennoissarie made with a 43 00:02:45,919 --> 00:02:51,560 Speaker 1: laminated dough. Totally clear, right, laminated. Yeah, let's let's let's 44 00:02:51,600 --> 00:02:54,760 Speaker 1: unpack that a little bit. Um. The literal translation of 45 00:02:54,760 --> 00:02:58,320 Speaker 1: the French word viduassarie is a thing from Vienna. And 46 00:02:58,600 --> 00:03:00,840 Speaker 1: you can probably tell just by that one sentence that 47 00:03:00,880 --> 00:03:04,720 Speaker 1: our history section is going to be really interesting. But yes, literally, 48 00:03:04,919 --> 00:03:08,640 Speaker 1: thing from Vienna. Vinoissaries are a category of French baked 49 00:03:08,639 --> 00:03:11,959 Speaker 1: goods and or pastries that use yeast risen dough that's 50 00:03:12,080 --> 00:03:15,560 Speaker 1: richened with butter and sometimes eggs or milk. They are 51 00:03:15,760 --> 00:03:18,480 Speaker 1: rich and on the savory side, unless you add fillings 52 00:03:18,480 --> 00:03:24,600 Speaker 1: that are sugary. Brioche also falls into this category. Laminated dough, meanwhile, 53 00:03:24,960 --> 00:03:28,160 Speaker 1: is a category of doughs that have been rolled out 54 00:03:28,280 --> 00:03:31,320 Speaker 1: and then sandwiched with a thick layer of butter, then 55 00:03:31,720 --> 00:03:36,000 Speaker 1: folded and rerolled and refolded and rerolled, creating a finished 56 00:03:36,000 --> 00:03:38,560 Speaker 1: pastry that's made up of lots of thin layers of 57 00:03:38,600 --> 00:03:42,680 Speaker 1: dough separated by thin layers of butter. They're flaky and tender. 58 00:03:43,000 --> 00:03:48,440 Speaker 1: Puff pastry also falls into this category, so A croissant 59 00:03:48,800 --> 00:03:51,560 Speaker 1: is a rich pastry made up of lots of thin, flaky, 60 00:03:51,600 --> 00:03:55,440 Speaker 1: buttery layers of yeast dough. Traditionally, they are cut into 61 00:03:55,480 --> 00:03:58,760 Speaker 1: triangles and then rolled and baked into that crescent shape. 62 00:03:59,040 --> 00:04:00,760 Speaker 1: And yeah, you can use the same dough to make 63 00:04:00,800 --> 00:04:03,120 Speaker 1: other shapes, and you can add feelings. But I would 64 00:04:03,160 --> 00:04:06,880 Speaker 1: not call the resulting pastries croissans, nor would a lot 65 00:04:06,920 --> 00:04:11,400 Speaker 1: of people I have discovered. I'm very glad to know 66 00:04:11,480 --> 00:04:15,080 Speaker 1: this now. As I moved forward in my future of croissants, 67 00:04:16,160 --> 00:04:20,120 Speaker 1: I understand. Yeah, yeah, it's it's it's it's okay, it's okay. 68 00:04:20,279 --> 00:04:24,039 Speaker 1: We are all only human. It's true. It's true. Remember 69 00:04:24,080 --> 00:04:27,160 Speaker 1: I think when we first started doing this show and 70 00:04:27,320 --> 00:04:30,520 Speaker 1: I let you borrow that book, make the bread, buy 71 00:04:30,600 --> 00:04:33,960 Speaker 1: the butter or something. Maybe it's Outhern. No, no, definitely 72 00:04:34,480 --> 00:04:36,719 Speaker 1: make the bread. Yeah, I still have that. I should 73 00:04:36,720 --> 00:04:38,880 Speaker 1: probably give it back to you, no worries. This wasn't 74 00:04:38,920 --> 00:04:40,640 Speaker 1: kind of like some weird shade thing to you could 75 00:04:40,640 --> 00:04:42,839 Speaker 1: give it back. Um. I just remember in there the 76 00:04:42,920 --> 00:04:49,520 Speaker 1: recipe for croissance. She was like, just just just just don't. Yeah, 77 00:04:49,839 --> 00:04:53,159 Speaker 1: it was very complicated. It's a lot, but we we've 78 00:04:53,200 --> 00:04:56,160 Speaker 1: got a got a section on that later on. There's 79 00:04:56,160 --> 00:04:59,000 Speaker 1: a couple like like tricks that will kind of help, 80 00:05:00,160 --> 00:05:03,960 Speaker 1: but but it's still a lot of work. Yes, yes, 81 00:05:04,200 --> 00:05:09,480 Speaker 1: And nutrition wise, there's a lot going on. Yeah. That 82 00:05:09,640 --> 00:05:12,640 Speaker 1: layer of butter that you sandwich into the dough can 83 00:05:12,640 --> 00:05:17,599 Speaker 1: be anywhere from like twenty five to six of the 84 00:05:17,640 --> 00:05:22,599 Speaker 1: amount of dough that you use. Oh so, so you 85 00:05:22,640 --> 00:05:25,719 Speaker 1: can be dealing with really quite a lot of butter. Um, 86 00:05:25,800 --> 00:05:29,480 Speaker 1: and all that butter means that Croissans pack at cloric 87 00:05:29,520 --> 00:05:32,560 Speaker 1: punch and about a third of your daily recommended intake 88 00:05:32,600 --> 00:05:37,040 Speaker 1: of saturated fat in a single pastry. Yeah. Um that said, 89 00:05:37,080 --> 00:05:39,000 Speaker 1: I mean you know, like fat fills you up, and 90 00:05:39,000 --> 00:05:41,320 Speaker 1: there's some protein in there from the butter and wheat 91 00:05:41,360 --> 00:05:44,040 Speaker 1: and milk. Um. So, although it is in the treat 92 00:05:44,160 --> 00:05:47,560 Speaker 1: category overall, um, you know, it's a more sustaining pastry 93 00:05:48,080 --> 00:05:52,440 Speaker 1: than something more sugary. Next time you someone's giving you 94 00:05:52,480 --> 00:05:54,920 Speaker 1: a side about your Croissan intake, just be like, it's 95 00:05:54,960 --> 00:06:00,360 Speaker 1: more sustaining than other pastries. I know, what's health This 96 00:06:00,400 --> 00:06:05,120 Speaker 1: is basically a protein bar. That's some nonsense. I would 97 00:06:05,160 --> 00:06:11,080 Speaker 1: try to pool so numbers. The first results I got 98 00:06:11,080 --> 00:06:15,160 Speaker 1: when I googled croissante numbers were um this this croissant 99 00:06:15,320 --> 00:06:18,800 Speaker 1: formula or formulas. There were multiples um for determine how 100 00:06:18,839 --> 00:06:21,560 Speaker 1: many layers are in a croissant. And I even have 101 00:06:21,600 --> 00:06:23,680 Speaker 1: a little picture here because I was so intrigued by it. 102 00:06:23,720 --> 00:06:26,640 Speaker 1: Oh yeah, yeah, depending on how tightly you roll it 103 00:06:26,800 --> 00:06:29,440 Speaker 1: or or how many roles you do. I mean, but 104 00:06:29,440 --> 00:06:32,320 Speaker 1: but that's you know, there's layers within those layers, layers 105 00:06:32,320 --> 00:06:36,080 Speaker 1: with layers, layers all the way down. In the song 106 00:06:36,240 --> 00:06:42,440 Speaker 1: I Am God, Kanye West raps about croissants, quote I 107 00:06:42,480 --> 00:06:45,520 Speaker 1: am a god, so hurry up with my damn massage 108 00:06:45,720 --> 00:06:49,360 Speaker 1: and a French ass restaurant, hurry up with my damn croissants. 109 00:06:49,760 --> 00:06:55,039 Speaker 1: I am a God. And then in response, some bakers 110 00:06:55,120 --> 00:06:58,600 Speaker 1: I think tweeted primarily at him with recipes and cooking 111 00:06:58,680 --> 00:07:03,839 Speaker 1: times for cuissance, which is so good. That's beautiful. That's 112 00:07:03,920 --> 00:07:08,520 Speaker 1: that's I'm gonna say, the A plus use of Twitter. Yes, 113 00:07:09,440 --> 00:07:12,840 Speaker 1: the chocolate cuissant are you know, not technically Guissan, but 114 00:07:12,880 --> 00:07:16,240 Speaker 1: that pastry is the best selling pastry at Starbucks. That 115 00:07:16,320 --> 00:07:18,760 Speaker 1: does not surprise me, no, not at all. Of the 116 00:07:18,800 --> 00:07:22,240 Speaker 1: Croissans and France are what are called industrial cuissants, so 117 00:07:22,320 --> 00:07:24,600 Speaker 1: that means they're bought, frozen and baked in a house, 118 00:07:24,640 --> 00:07:27,760 Speaker 1: which I think we've discussed before. French people kind of 119 00:07:27,760 --> 00:07:29,640 Speaker 1: get mad about that sort of thing. Oh yeah, there's 120 00:07:29,640 --> 00:07:32,720 Speaker 1: a whole discussion surrounding authenticity and um and and all 121 00:07:32,760 --> 00:07:35,920 Speaker 1: of that. So yeah, it's I just found a thirty 122 00:07:35,920 --> 00:07:39,160 Speaker 1: two page paper about the food ways of the croissant, 123 00:07:39,320 --> 00:07:44,360 Speaker 1: and that is discussed in depth in it, I believe it. Um. 124 00:07:44,400 --> 00:07:48,000 Speaker 1: There are all kinds of riffs on cuissants nowadays. You've 125 00:07:48,040 --> 00:07:51,200 Speaker 1: got the pretzel cuissant, the infamous chron nut, which is 126 00:07:51,200 --> 00:07:55,640 Speaker 1: the cuissant donut, the bagel cuissant. I read about one 127 00:07:55,720 --> 00:07:59,920 Speaker 1: made with rye rye flower. It sounds so good. Wow, 128 00:08:00,600 --> 00:08:04,120 Speaker 1: I got really excited about that. Um. And then I 129 00:08:04,200 --> 00:08:09,120 Speaker 1: found I found an argument about the British croissant apparently 130 00:08:09,320 --> 00:08:14,520 Speaker 1: straight listeners right in and it's it's a source of controversy, 131 00:08:14,560 --> 00:08:20,400 Speaker 1: another controversy. And also I read that the British used jam, 132 00:08:20,560 --> 00:08:25,000 Speaker 1: which is highly frowned if you do not do that 133 00:08:25,800 --> 00:08:29,440 Speaker 1: um like inside or or like as they I think 134 00:08:29,440 --> 00:08:32,640 Speaker 1: they cut it open put it in there. I don't know. 135 00:08:32,720 --> 00:08:35,280 Speaker 1: I just was kind of startled at the length of 136 00:08:35,320 --> 00:08:40,400 Speaker 1: this article. About the British are doing cuissants wrong. Um, 137 00:08:41,360 --> 00:08:43,240 Speaker 1: you know, however you want to eat it, I don't. 138 00:08:43,640 --> 00:08:48,160 Speaker 1: I don't judge. Um. And yeah, yeah, that's the whole 139 00:08:48,240 --> 00:08:50,920 Speaker 1: chocolate o pen thing because it's not that shape, that 140 00:08:50,960 --> 00:08:53,600 Speaker 1: crescent shape, which it does make sense with the name 141 00:08:54,320 --> 00:08:58,760 Speaker 1: that it is not called a cuissant anyway. There are 142 00:08:58,840 --> 00:09:02,840 Speaker 1: lots of kind true specific versions like Swisses gif file 143 00:09:03,520 --> 00:09:06,680 Speaker 1: the Polish Martin's glazed and topped with sprinkles for the 144 00:09:06,720 --> 00:09:11,079 Speaker 1: feast day for Sam Martino. Yeah, yeah, that sounds lovely. 145 00:09:11,160 --> 00:09:15,920 Speaker 1: It does. And yeah, the the croissant has an interesting 146 00:09:16,040 --> 00:09:20,520 Speaker 1: history and we'll get into that, but first we're going 147 00:09:20,559 --> 00:09:21,880 Speaker 1: to pause for a quick break for a word from 148 00:09:21,880 --> 00:09:34,240 Speaker 1: our sponsor. And we're back. Thank you sponsor, Yes, thank you, 149 00:09:34,679 --> 00:09:38,800 Speaker 1: And we are back with another controversy. Yes, because although 150 00:09:38,880 --> 00:09:43,640 Speaker 1: the croissant is French, I mean, how French is it? 151 00:09:44,320 --> 00:09:49,960 Speaker 1: How French is it? I'm actually I'm not sure how 152 00:09:49,960 --> 00:09:53,320 Speaker 1: excited people get about quisponse, but I feel like pretty excited. 153 00:09:53,679 --> 00:09:56,920 Speaker 1: So I I feel like it's controversial, but maybe it's gone, 154 00:09:58,040 --> 00:10:02,920 Speaker 1: maybe it's not. Well, Okay, let's let's present the facts. Yes, yes, 155 00:10:03,480 --> 00:10:06,800 Speaker 1: because as you might have guessed from the name the 156 00:10:06,800 --> 00:10:12,119 Speaker 1: translation that Lauren gave at the top um, the cuissant 157 00:10:12,880 --> 00:10:16,959 Speaker 1: most likely was a fancy import to France from Austria. 158 00:10:17,520 --> 00:10:25,280 Speaker 1: Um so not from France really, yeah? Yeah, in new way. 159 00:10:25,760 --> 00:10:29,320 Speaker 1: Let's let's just move on. You you could say, you 160 00:10:29,320 --> 00:10:33,520 Speaker 1: could say that it was imported from Austria and um finalized. 161 00:10:34,880 --> 00:10:39,480 Speaker 1: Oh yes, let's we'll say that. But let's get into 162 00:10:39,600 --> 00:10:42,640 Speaker 1: some of this, the nitty gritty of this cuissant history. 163 00:10:43,160 --> 00:10:46,840 Speaker 1: The spiritual predecessor of the cuissant, the kip Fell, originated 164 00:10:46,880 --> 00:10:50,160 Speaker 1: in three and the kit fell is a baked good 165 00:10:50,200 --> 00:10:52,360 Speaker 1: in the shape of a crescent, featuring a lot of 166 00:10:52,360 --> 00:10:58,040 Speaker 1: butter and lard and sometimes sugar, sometimes almonds. The legend 167 00:10:58,040 --> 00:10:59,920 Speaker 1: goes that the kit fell arose as part of a 168 00:11:00,040 --> 00:11:03,000 Speaker 1: celebration after the Austrian victory at the Siege of Vienna. 169 00:11:03,280 --> 00:11:06,199 Speaker 1: And you can see our pretzel episode for more about that. Ah. 170 00:11:06,360 --> 00:11:08,800 Speaker 1: I love that this keeps coming up. I know, like, 171 00:11:08,920 --> 00:11:13,280 Speaker 1: thank you bakers of Austria. You're like doing everything Europe 172 00:11:13,360 --> 00:11:16,920 Speaker 1: early and you heard some tunneling under your city and 173 00:11:16,960 --> 00:11:21,319 Speaker 1: you let people know and pretzels and croissants were involved 174 00:11:21,360 --> 00:11:25,079 Speaker 1: something maybe maybe, Yeah, it's pretty It's like a legend. 175 00:11:25,200 --> 00:11:28,920 Speaker 1: But um, so the story goes that, Yeah, after they 176 00:11:29,400 --> 00:11:33,280 Speaker 1: these bakers who heard this tunneling alerted the authorities, there 177 00:11:33,360 --> 00:11:38,400 Speaker 1: is this big celebration. Um that the crescent shape. There 178 00:11:38,440 --> 00:11:41,079 Speaker 1: was this baked good thing made specifically for the celebration 179 00:11:41,280 --> 00:11:43,440 Speaker 1: in the shape of a crescent that was meant to 180 00:11:43,600 --> 00:11:47,880 Speaker 1: resemble the Ottoman flag because they had uh yeah, fought 181 00:11:47,880 --> 00:11:53,240 Speaker 1: back the the invasion of the Ottoman Empire. Um supposed 182 00:11:53,240 --> 00:11:58,440 Speaker 1: to simplize eating your enemy. Pretty badass, that's great. Cassans 183 00:11:58,480 --> 00:12:01,520 Speaker 1: are way more metal than I thought. Yeah, so next time, Yeah, 184 00:12:01,520 --> 00:12:06,960 Speaker 1: you're like eating protein. That's a cuissante. That's the true 185 00:12:06,960 --> 00:12:10,839 Speaker 1: spirit of the cuiss It's beautiful. Um and yeah and 186 00:12:10,920 --> 00:12:13,200 Speaker 1: just no side kip furl is the German word for 187 00:12:13,280 --> 00:12:17,079 Speaker 1: crescent um, and some Islamic fundamentalists refused to eat the 188 00:12:17,120 --> 00:12:23,160 Speaker 1: cuissant because it resembles their religious symbol. However, the kid 189 00:12:23,240 --> 00:12:27,280 Speaker 1: fall existed before this legendary event. A poem from twelve 190 00:12:27,320 --> 00:12:30,960 Speaker 1: twenty seven CE mentioned that crescent shaped bread product given 191 00:12:31,000 --> 00:12:35,000 Speaker 1: as a Christmas gift from baker's in Bianna to Duke Leopold, 192 00:12:35,480 --> 00:12:37,920 Speaker 1: and moon shaped breads go back centuries before that. I 193 00:12:37,960 --> 00:12:40,360 Speaker 1: feel like we talked about that in our cake episode. 194 00:12:40,960 --> 00:12:43,600 Speaker 1: I talked about it in a desert episode. Yeah, I 195 00:12:43,640 --> 00:12:49,040 Speaker 1: think it was maybe maybe waffles. Maybe. Man, that's a throwback. 196 00:12:49,679 --> 00:12:53,120 Speaker 1: That was old timey. That was a hot minute ago. 197 00:12:54,960 --> 00:12:57,960 Speaker 1: I love waffles. I don't need to be thinking about 198 00:12:58,000 --> 00:13:01,800 Speaker 1: that right now. Okay, alright, okay, And another aside to 199 00:13:01,840 --> 00:13:04,120 Speaker 1: throw in here. These days, if you order a kip 200 00:13:04,200 --> 00:13:07,160 Speaker 1: Fell in Germany or Austria, you're more likely to get 201 00:13:07,200 --> 00:13:10,360 Speaker 1: a crescent sheeped cookie as opposed to this kind of 202 00:13:10,480 --> 00:13:14,800 Speaker 1: pastry cuissant type thing. But okay, let's give France some 203 00:13:14,920 --> 00:13:18,520 Speaker 1: credit where credit is due. There's a popular legend that 204 00:13:19,360 --> 00:13:23,480 Speaker 1: ree Antoinette introduced the kip Fell to France when she 205 00:13:23,600 --> 00:13:27,840 Speaker 1: was feeling homesick for Vienna. Fun story, but there is 206 00:13:27,920 --> 00:13:32,360 Speaker 1: no real evidence for it. Yeah, but you know, fun 207 00:13:32,360 --> 00:13:35,520 Speaker 1: little thing. Whatever the case, the Kifel did make its 208 00:13:35,520 --> 00:13:37,880 Speaker 1: way to France. And if we go back a bit 209 00:13:37,920 --> 00:13:42,439 Speaker 1: to eight and Austrian August Zang, he moved to Paris, 210 00:13:42,440 --> 00:13:45,360 Speaker 1: France and opened the first Viennese bakery in the city, 211 00:13:45,400 --> 00:13:50,040 Speaker 1: called La Boulangery Vinois. It was well liked and well advertised, 212 00:13:50,040 --> 00:13:53,840 Speaker 1: and it had these spectacular window displays that people adored. 213 00:13:54,280 --> 00:13:58,120 Speaker 1: And of course he sold Kipfell, possibly given a lovely 214 00:13:58,240 --> 00:14:02,880 Speaker 1: sheen thanks to a steam oven. Okay, find very I 215 00:14:03,040 --> 00:14:05,800 Speaker 1: just like thinking about old timey how you found her 216 00:14:06,400 --> 00:14:09,800 Speaker 1: ways around things that now we just take super for granted. 217 00:14:11,440 --> 00:14:14,439 Speaker 1: And despite having what sounds like a very successful bakery, 218 00:14:14,840 --> 00:14:17,000 Speaker 1: he shut it down after a couple of years and 219 00:14:17,120 --> 00:14:20,960 Speaker 1: relocated back to Austria, where he founded that country's first 220 00:14:21,120 --> 00:14:25,120 Speaker 1: daily newspaper, and he made bank Also he worked in 221 00:14:25,160 --> 00:14:28,360 Speaker 1: the banking industry and the mining industry. He was a 222 00:14:28,360 --> 00:14:32,400 Speaker 1: man of many interests, all right. And there's an elaborate 223 00:14:32,440 --> 00:14:36,320 Speaker 1: tomb in Vienna Central Cemetery to him, and no mention 224 00:14:36,360 --> 00:14:40,120 Speaker 1: of the Cuissent. I would love if people who have 225 00:14:40,160 --> 00:14:43,160 Speaker 1: been there had taken pictures sent them are away. It 226 00:14:43,200 --> 00:14:48,480 Speaker 1: sounds like it's pretty spectacul That's awesome, Okay, alright, But 227 00:14:48,600 --> 00:14:51,040 Speaker 1: so he had set up this sort of trend for 228 00:14:51,280 --> 00:14:55,760 Speaker 1: Viennese style pastry in Paris. Yes, it kind of reminds 229 00:14:55,800 --> 00:14:59,200 Speaker 1: me of like, which is so funny, but the crona 230 00:14:59,760 --> 00:15:03,080 Speaker 1: like it sounds like it was kind of this trendy 231 00:15:03,480 --> 00:15:06,160 Speaker 1: bakery to go to you and that. Yeah, yeah, after 232 00:15:06,280 --> 00:15:10,200 Speaker 1: even after he left, the love of kitful had didn't. 233 00:15:10,440 --> 00:15:12,560 Speaker 1: By the eighteen forties you could find a dozen or 234 00:15:12,560 --> 00:15:16,720 Speaker 1: so bakers making Viennese breads and pastries. It didn't take 235 00:15:16,720 --> 00:15:20,080 Speaker 1: along for the cuissant to be adopted as a breakfast food. 236 00:15:20,440 --> 00:15:24,400 Speaker 1: Charles Dickens even mentioned quote the dainty cuissant on the 237 00:15:24,440 --> 00:15:28,440 Speaker 1: boudoir table after visiting Paris in eighteen seventy two ish, 238 00:15:28,800 --> 00:15:34,680 Speaker 1: while simultaneously calling out the dismal monotony of English breakfast foods. 239 00:15:35,960 --> 00:15:40,480 Speaker 1: Yeah dang. The first written mention of the cuissant in 240 00:15:40,520 --> 00:15:44,120 Speaker 1: French could be found in Asampeans eighteen fifty three, De 241 00:15:44,320 --> 00:15:48,600 Speaker 1: Substance Ornamentaire. The first recipe for cuissant ish because it 242 00:15:48,640 --> 00:15:51,440 Speaker 1: wasn't quite what we would call a cuissant today, appeared 243 00:15:51,440 --> 00:15:56,640 Speaker 1: about fifty years later in Joseph Fobbs Diane Universal de Cuisine. 244 00:15:57,200 --> 00:15:59,840 Speaker 1: At the eighteen eighty nine World's Fair, which is the 245 00:16:00,040 --> 00:16:05,120 Speaker 1: one the Eiffel Tower was built for, croissants made their 246 00:16:05,240 --> 00:16:08,240 Speaker 1: grand debut. I mean they had already debut, but this 247 00:16:08,360 --> 00:16:14,600 Speaker 1: was like a big deal, the grand debut. I'm doing 248 00:16:14,640 --> 00:16:17,520 Speaker 1: a lot of theatrics today. That's good. It's good. I 249 00:16:17,560 --> 00:16:20,640 Speaker 1: like it. Thank you because you're about the only one 250 00:16:20,720 --> 00:16:23,800 Speaker 1: here you can see them. Hey, it helps the production, 251 00:16:23,920 --> 00:16:25,800 Speaker 1: even if it doesn't make it into the to the 252 00:16:25,840 --> 00:16:28,640 Speaker 1: final product. I think that the the emotion is there. 253 00:16:28,640 --> 00:16:32,040 Speaker 1: We're both gesturing about the emotion. Yes, And I imagine 254 00:16:32,040 --> 00:16:35,480 Speaker 1: you listeners know that gesture. You know the emotion gesture. 255 00:16:37,680 --> 00:16:42,480 Speaker 1: And then in nine a little company called Pillsbury launched 256 00:16:42,520 --> 00:16:48,520 Speaker 1: their refrigerated crescent rolls and debut Popping Fresh ak the 257 00:16:48,600 --> 00:16:50,560 Speaker 1: Pillsbury dough Boy. I don't know if I ding his 258 00:16:50,640 --> 00:16:55,800 Speaker 1: name was Popping Fresh. I I feel like they should 259 00:16:55,800 --> 00:16:59,160 Speaker 1: bring that back, because that's great. It is. It sounds 260 00:16:59,160 --> 00:17:02,720 Speaker 1: like how you would lamely if it was me described 261 00:17:02,720 --> 00:17:05,800 Speaker 1: like a song you heard pop and pop and fresh 262 00:17:06,200 --> 00:17:09,920 Speaker 1: or like shoes maybe yeah, I'm picturing that, like he's 263 00:17:10,000 --> 00:17:12,120 Speaker 1: dressed much more like the fresh Prince of bel Air 264 00:17:13,080 --> 00:17:20,520 Speaker 1: in this version. Anyway, somebody make that. And then, with 265 00:17:20,560 --> 00:17:23,960 Speaker 1: the help of industrialization and the introduction of pre made 266 00:17:23,960 --> 00:17:26,840 Speaker 1: frozen dough, a century later, um, this is a century 267 00:17:26,880 --> 00:17:30,440 Speaker 1: from I've really messed up the timeline. Um, A century 268 00:17:30,440 --> 00:17:32,880 Speaker 1: from the World's Fair. So yeah, like around the same 269 00:17:32,920 --> 00:17:35,719 Speaker 1: time that this pills ary thing was happening. We cuissants, 270 00:17:35,720 --> 00:17:39,760 Speaker 1: which had kind of been this fancier, luxurious thing, became 271 00:17:40,000 --> 00:17:44,480 Speaker 1: more readily available and they were Croissantari's, these takeaway cuissant 272 00:17:44,520 --> 00:17:48,199 Speaker 1: places that started showing up across France. Yeah, and this 273 00:17:48,320 --> 00:17:51,359 Speaker 1: really kicked in around the late nineteen seventies. UM. Some 274 00:17:51,440 --> 00:17:54,359 Speaker 1: historians see this as a way for France to to 275 00:17:54,640 --> 00:17:57,679 Speaker 1: sort of take back their culinary scene because around that 276 00:17:57,720 --> 00:18:00,680 Speaker 1: time American fast food joints had started popping up, and 277 00:18:00,960 --> 00:18:04,679 Speaker 1: croissantes countered that by offering sandwiches made with this, you know, 278 00:18:04,840 --> 00:18:10,280 Speaker 1: very French base of a croissant. Although this demand also 279 00:18:10,359 --> 00:18:16,679 Speaker 1: led to further industrialization and innovation and wider popularity, which 280 00:18:16,840 --> 00:18:23,440 Speaker 1: would serve to further distance croissants from their origins. So 281 00:18:23,520 --> 00:18:26,639 Speaker 1: much stuff, so much layers upon layers, like you said, 282 00:18:27,400 --> 00:18:31,760 Speaker 1: layers upon layers. In one Sarah Lee came out with 283 00:18:31,800 --> 00:18:35,680 Speaker 1: their frozen croissants and they quickly became a best seller. 284 00:18:36,119 --> 00:18:39,000 Speaker 1: And then seeing this, fast food chains like Burger King 285 00:18:39,080 --> 00:18:44,560 Speaker 1: and RBS started offering cuissant breakfast sandwiches, and by four 286 00:18:44,760 --> 00:18:47,239 Speaker 1: the New York Times ran with the headline claiming that 287 00:18:47,400 --> 00:18:53,160 Speaker 1: the americanization of the croissants had begun and then yeah, 288 00:18:53,240 --> 00:18:55,200 Speaker 1: further proof the corona. I feel like that's the pretty 289 00:18:55,240 --> 00:18:59,159 Speaker 1: americanization of Yah. Yeah, I mean it's it's related, it's not. 290 00:18:59,200 --> 00:19:01,240 Speaker 1: I would say it's abably not a quisson was definitely 291 00:19:01,280 --> 00:19:06,560 Speaker 1: not a quissant anymore, but came out Oh wow, yeah, right, 292 00:19:07,000 --> 00:19:11,320 Speaker 1: so so soon and yet so far I know, I know, Um, 293 00:19:11,359 --> 00:19:16,760 Speaker 1: it is interesting. I hadn't. I guess I just like 294 00:19:16,880 --> 00:19:19,239 Speaker 1: internalized this, but I had never really considered it. But 295 00:19:19,280 --> 00:19:23,480 Speaker 1: how the croissan is just this kind of symbol of France. 296 00:19:23,520 --> 00:19:25,440 Speaker 1: I think if you just asked somebody to like come 297 00:19:25,520 --> 00:19:29,560 Speaker 1: up with stereotypical this represents France, it would be a beret, 298 00:19:30,480 --> 00:19:37,760 Speaker 1: a baguette, stripes, and aissan. It's up there. Certainly I 299 00:19:37,800 --> 00:19:39,920 Speaker 1: could be wrong, maybe this is just me, but yeah, 300 00:19:39,960 --> 00:19:44,639 Speaker 1: I think that's the that's the American perception, specifically American perception. 301 00:19:44,760 --> 00:19:48,639 Speaker 1: But yeah, the cuissant's like it's become of this cultural 302 00:19:49,280 --> 00:19:55,040 Speaker 1: icon in France. M hm m hmm. But so that's 303 00:19:55,160 --> 00:19:59,720 Speaker 1: that's about our history. We've been teasing some science here, yeah, 304 00:19:59,800 --> 00:20:01,439 Speaker 1: and we will get into that as soon as we 305 00:20:01,480 --> 00:20:03,040 Speaker 1: get back from a quick break. For a word, from 306 00:20:03,040 --> 00:20:15,360 Speaker 1: our sponsor and we're back. Thank you sponsor, Yes, thank you. 307 00:20:15,720 --> 00:20:19,040 Speaker 1: So all right, there are a few science reasons why 308 00:20:19,119 --> 00:20:21,760 Speaker 1: croissants are so tasty of fluffy and flaky at the 309 00:20:21,800 --> 00:20:25,160 Speaker 1: same time, and so rich and satisfying. It comes from 310 00:20:25,280 --> 00:20:29,720 Speaker 1: croissants being a viennoisarido that's also laminated. As I was 311 00:20:29,760 --> 00:20:32,840 Speaker 1: talking about at the top. This is really combining everything 312 00:20:32,880 --> 00:20:35,359 Speaker 1: red that was happening with French baking and pastry around 313 00:20:35,400 --> 00:20:38,080 Speaker 1: the time that they were invented. And yes, there is 314 00:20:38,080 --> 00:20:42,720 Speaker 1: a difference there between baking and pastry. Classically, French bakers 315 00:20:42,800 --> 00:20:44,920 Speaker 1: were working with the heat of ovens to do their 316 00:20:44,960 --> 00:20:48,320 Speaker 1: science slash magic, whereas pastry chefs were working with the 317 00:20:48,400 --> 00:20:51,720 Speaker 1: chill of ice, with jellies and uh icings and fruit 318 00:20:51,720 --> 00:20:55,520 Speaker 1: filling stuff like that. The trick of making a good 319 00:20:55,520 --> 00:20:58,639 Speaker 1: croissants is to work with very cold dough and butter 320 00:20:59,080 --> 00:21:02,040 Speaker 1: and then to let the heat of the oven perfect them. 321 00:21:02,040 --> 00:21:04,359 Speaker 1: And to talk about that, we first have to talk 322 00:21:04,800 --> 00:21:15,240 Speaker 1: about yeast poop. What yeast food? Yeah, banisardo is yeast risen, 323 00:21:15,359 --> 00:21:17,960 Speaker 1: which means that you've let a colony of yeast grow 324 00:21:18,040 --> 00:21:19,639 Speaker 1: in the dough, you feed them a little bit of 325 00:21:19,680 --> 00:21:23,359 Speaker 1: sugar and they'll poop carbon dioxide and flavor. The flavor 326 00:21:23,440 --> 00:21:26,520 Speaker 1: part in croissans is usually pretty minimal. Um. You have 327 00:21:26,560 --> 00:21:29,159 Speaker 1: to let a colony grow for at least several hours 328 00:21:29,160 --> 00:21:31,840 Speaker 1: to really make enough flavor compounds to be super noticeable, 329 00:21:32,040 --> 00:21:35,080 Speaker 1: at which point argubiquitous friends at lactic acid bacteria are 330 00:21:35,119 --> 00:21:38,520 Speaker 1: also probably involved. And I have read recipes that will 331 00:21:38,560 --> 00:21:41,439 Speaker 1: have you do this. Let's let it proof for several 332 00:21:41,440 --> 00:21:46,040 Speaker 1: hours to overnight, but it's optional. However, the carbon dioxide 333 00:21:46,040 --> 00:21:49,320 Speaker 1: part is critical. These tiny air bubbles are what make 334 00:21:49,440 --> 00:21:54,120 Speaker 1: baked goods fluffy. M m m. But hey, another thing 335 00:21:54,240 --> 00:21:57,000 Speaker 1: that can make baked goods fluffy is butter and water, 336 00:21:57,840 --> 00:22:00,320 Speaker 1: and follow with me here because into and of them's elves. 337 00:22:00,640 --> 00:22:03,080 Speaker 1: Neither butter nor water are things that one would really 338 00:22:03,080 --> 00:22:09,320 Speaker 1: describe as fluffy. Both are almost entirely unlike say, marshmallows um. 339 00:22:09,359 --> 00:22:13,359 Speaker 1: But the moisture in each will evaporate when exposed to heat, 340 00:22:13,400 --> 00:22:17,040 Speaker 1: meaning it will expand into steam. In baked goods, this 341 00:22:17,080 --> 00:22:19,119 Speaker 1: can provide lift in a dough as long as the 342 00:22:19,160 --> 00:22:22,400 Speaker 1: structure of the dough can support it, and in croissants 343 00:22:22,480 --> 00:22:25,440 Speaker 1: you've created hella structure because you have laminated the dough 344 00:22:25,440 --> 00:22:28,919 Speaker 1: You've made all those layers, the butter melts, and the 345 00:22:28,960 --> 00:22:31,840 Speaker 1: moisture from it and from the dough itself will boil 346 00:22:31,920 --> 00:22:35,199 Speaker 1: and evaporate out the remaining fats and proteins from the 347 00:22:35,200 --> 00:22:39,600 Speaker 1: butter coat each expanded layer of dough, and as the 348 00:22:39,640 --> 00:22:42,919 Speaker 1: dough continues to heat, each of those layers cooks like 349 00:22:42,960 --> 00:22:45,560 Speaker 1: a like a panini in a press, except the press 350 00:22:45,640 --> 00:22:49,800 Speaker 1: is made out of butter and hot air. Yeah. And 351 00:22:49,920 --> 00:22:52,600 Speaker 1: then as the as the pastry continues to heat, the 352 00:22:52,640 --> 00:22:56,400 Speaker 1: starches and amino acids in the ingredients will react, producing 353 00:22:56,440 --> 00:23:00,920 Speaker 1: the my yard reaction browning. When I really mentioned milk 354 00:23:01,040 --> 00:23:03,240 Speaker 1: is one of the ingredients in the dough. It helps 355 00:23:03,280 --> 00:23:05,399 Speaker 1: with all of this, um and so yes, that's how 356 00:23:05,440 --> 00:23:09,240 Speaker 1: you get fluffy, flaky, flavorful layers. Yeah, I need to 357 00:23:09,280 --> 00:23:13,159 Speaker 1: take that first, fighting crunches and then crumbs everywhere. Oh, 358 00:23:13,200 --> 00:23:17,720 Speaker 1: it's so messy, it's so messy, It's so good. Um. 359 00:23:17,760 --> 00:23:21,000 Speaker 1: There are There are lots of good guides to making 360 00:23:21,000 --> 00:23:24,919 Speaker 1: croissans online. The important part really is keeping everything cold, 361 00:23:25,080 --> 00:23:28,000 Speaker 1: like chilling your rolling surface, chilling the dough, chilling the butter, 362 00:23:28,400 --> 00:23:30,879 Speaker 1: and and also making clean cuts when you create your 363 00:23:30,920 --> 00:23:32,879 Speaker 1: triangles and being real delicate when you shape them so 364 00:23:32,920 --> 00:23:35,920 Speaker 1: that you don't smoosh the layers. Yeah, you don't want 365 00:23:35,920 --> 00:23:38,680 Speaker 1: to smooth. You don't want to smooh never, not not 366 00:23:38,840 --> 00:23:44,479 Speaker 1: in croissans, not other things. But yeah, no no smosh here, 367 00:23:44,520 --> 00:23:47,800 Speaker 1: No smosh here. And uh And I wanted to to 368 00:23:47,840 --> 00:23:50,560 Speaker 1: give you guys a couple references that I found super 369 00:23:50,600 --> 00:23:53,840 Speaker 1: interesting and helpful as I was pulling together these notes. 370 00:23:54,280 --> 00:24:00,000 Speaker 1: One is that thirty two page article about croissant food ways. 371 00:24:00,320 --> 00:24:03,480 Speaker 1: It's called The Way of the Croissant, Traditional Perspectives on 372 00:24:03,520 --> 00:24:06,399 Speaker 1: a Traditional Pastry. It's by one Rachel Hopkin and was 373 00:24:06,400 --> 00:24:10,479 Speaker 1: published in the journal Digest, which is a journal of 374 00:24:10,520 --> 00:24:14,680 Speaker 1: food ways and culture. Um and yeah, that was great. 375 00:24:14,720 --> 00:24:17,560 Speaker 1: And then there was a baking guide in Fine Cooking 376 00:24:17,640 --> 00:24:21,280 Speaker 1: by one um Robert Joran. Oh it's got an um lot. 377 00:24:21,320 --> 00:24:22,879 Speaker 1: I'm not sure if I'm saying that right. I'm sorry. 378 00:24:22,880 --> 00:24:24,880 Speaker 1: I've looked up so many French words today and I'm 379 00:24:24,880 --> 00:24:29,240 Speaker 1: butchering everything. Anyway. It's called baking light and Flaky Croissants, 380 00:24:29,280 --> 00:24:33,720 Speaker 1: and it's it's it seems good. I haven't used his methodology, 381 00:24:33,720 --> 00:24:37,520 Speaker 1: but he's very thorough in laying everything out and uh yeah. Also, 382 00:24:37,600 --> 00:24:41,720 Speaker 1: just I apologize for my French pronunciation throughout this. I'm 383 00:24:41,760 --> 00:24:48,359 Speaker 1: sure that some nice French speaker out there is just cringing. Yeah, 384 00:24:48,359 --> 00:24:52,200 Speaker 1: it's been a roller coaster pronunciation for sure. That's ore. 385 00:24:52,480 --> 00:24:57,159 Speaker 1: We've been living in fear of every other word. But 386 00:24:57,280 --> 00:25:00,600 Speaker 1: I think you know, we need to embrace we tried, 387 00:25:00,760 --> 00:25:04,480 Speaker 1: we tried our best. Yeah yeah, I all all mistakes 388 00:25:04,480 --> 00:25:13,960 Speaker 1: are mine, no offense intended. Yeah. Well that's that's about 389 00:25:14,000 --> 00:25:16,520 Speaker 1: the end of the croissant um. Would you ever try 390 00:25:16,600 --> 00:25:20,199 Speaker 1: making one? Oh? Now, I kind of want to. This 391 00:25:20,280 --> 00:25:23,840 Speaker 1: is precisely the type of like really nit picky pastry 392 00:25:23,880 --> 00:25:26,640 Speaker 1: making that I enjoyed doing. I also really enjoy making 393 00:25:26,640 --> 00:25:30,680 Speaker 1: back leva um, which is which is different but similar, 394 00:25:30,720 --> 00:25:33,200 Speaker 1: Like it's got similar physics that go on while you're 395 00:25:33,240 --> 00:25:35,840 Speaker 1: baking it. But um. But but it wouldn't be considered 396 00:25:35,880 --> 00:25:39,959 Speaker 1: this Viennese style pastry because you're not you're not rolling 397 00:25:40,359 --> 00:25:44,240 Speaker 1: like you are with croissant. But yeah, just just the idea, 398 00:25:44,359 --> 00:25:48,000 Speaker 1: just the sheer mental image of like rolling out dough 399 00:25:48,400 --> 00:25:52,879 Speaker 1: and then putting a slab of butter half the size 400 00:25:52,920 --> 00:25:56,879 Speaker 1: of that dough down and folding just making that buttered. 401 00:25:56,880 --> 00:26:03,879 Speaker 1: That initial butter sandwich is just so sexy. Yeah, have 402 00:26:04,000 --> 00:26:10,119 Speaker 1: you have you you've tried? No. I remember reading that 403 00:26:10,320 --> 00:26:14,440 Speaker 1: the entry in the book that we mentioned, um, and 404 00:26:14,520 --> 00:26:17,480 Speaker 1: she was pretty flat out unless this is something you're 405 00:26:17,520 --> 00:26:21,879 Speaker 1: like super excited about, because I mean, the whole the 406 00:26:21,920 --> 00:26:25,320 Speaker 1: premise of the book is like calculating the cost of 407 00:26:25,480 --> 00:26:29,800 Speaker 1: ingredients and then the cost of the time to labor. Yeah, 408 00:26:29,960 --> 00:26:33,239 Speaker 1: whether or not it's more cost effective. So we're not 409 00:26:33,280 --> 00:26:34,560 Speaker 1: like telling you don't do it. If you want to 410 00:26:34,560 --> 00:26:38,920 Speaker 1: do it, yeah, take pictures and send us yes. Um. 411 00:26:39,119 --> 00:26:41,680 Speaker 1: But it was more like if you're just thinking, well, 412 00:26:41,680 --> 00:26:45,439 Speaker 1: try equissance and you're not super excited about it, maybe 413 00:26:45,720 --> 00:26:49,240 Speaker 1: don't do that. I think there was like two recipes 414 00:26:49,280 --> 00:26:51,840 Speaker 1: in there that she I don't want to say failed, 415 00:26:51,880 --> 00:26:56,880 Speaker 1: but like like she couldn't get to work and coissant 416 00:26:56,960 --> 00:27:00,280 Speaker 1: might have been one of them. Yeah, any right, I 417 00:27:00,600 --> 00:27:05,400 Speaker 1: would after my disaster making buttermilk biscuits and marshmallows. I 418 00:27:05,400 --> 00:27:08,800 Speaker 1: think that I will gladly help you if you ever 419 00:27:08,920 --> 00:27:11,959 Speaker 1: decided to do it. Oh, we still need to have 420 00:27:12,040 --> 00:27:13,760 Speaker 1: we still need to have a because I can totally 421 00:27:13,760 --> 00:27:17,200 Speaker 1: help you out with that anyway. Okay, Um, Yeah, that's 422 00:27:17,200 --> 00:27:19,160 Speaker 1: what we have to say about croissants. Yeah, next time 423 00:27:19,160 --> 00:27:22,080 Speaker 1: you're bright to a Cissan, just remember how metal it is. 424 00:27:24,400 --> 00:27:32,159 Speaker 1: Be like like like use of most weights. This brings 425 00:27:32,240 --> 00:27:44,439 Speaker 1: us to listen. Layers, layers, so many layers. Jane wrote, 426 00:27:45,119 --> 00:27:47,040 Speaker 1: I'm from Duni Den, New Zealand, and while I could 427 00:27:47,080 --> 00:27:50,320 Speaker 1: care less about whether Pavlova is originally in Australian or 428 00:27:50,440 --> 00:27:53,880 Speaker 1: New Zealand thing apart from to say that oz can 429 00:27:54,000 --> 00:27:57,639 Speaker 1: have Russell Crowe and we'll keep the bob, I can't 430 00:27:57,680 --> 00:28:02,360 Speaker 1: confirm one thing. It's delicious as it is summer here 431 00:28:02,440 --> 00:28:04,840 Speaker 1: at Christmas time. It's my families go to for our 432 00:28:04,920 --> 00:28:07,680 Speaker 1: Christmas dinner dessert. My birthday happens to be a week 433 00:28:07,720 --> 00:28:10,000 Speaker 1: after Christmas, and I have been known to request my 434 00:28:10,080 --> 00:28:13,920 Speaker 1: mom whips up one for that celebration too. She only 435 00:28:13,960 --> 00:28:15,919 Speaker 1: got a standard mixer a couple of years ago, and 436 00:28:15,960 --> 00:28:18,399 Speaker 1: before that whipped with an electric hand beater. So it 437 00:28:18,400 --> 00:28:20,600 Speaker 1: has always been a labor of love and not to 438 00:28:20,640 --> 00:28:24,439 Speaker 1: be trifled with. We see what you did there, and 439 00:28:24,480 --> 00:28:27,679 Speaker 1: we like it. Christmas just ain't Christmas without it. My 440 00:28:27,720 --> 00:28:31,000 Speaker 1: mom's version tends to be a crisper, flatter POV than 441 00:28:31,080 --> 00:28:34,359 Speaker 1: those marshmallowy ones sold in stores like cowls, but it 442 00:28:34,480 --> 00:28:37,359 Speaker 1: is much preferred by my family for sure. The eggs 443 00:28:37,359 --> 00:28:39,640 Speaker 1: are laid by her hands, and the pov is always 444 00:28:39,640 --> 00:28:43,040 Speaker 1: topped and fresh whipped cream and fruit usually locally picked 445 00:28:43,160 --> 00:28:46,320 Speaker 1: raspberries and blueberries, and is a perfect finisher to a 446 00:28:46,400 --> 00:28:51,520 Speaker 1: summary Christmas lunch. Oh that's a that's so delightful. It 447 00:28:51,600 --> 00:28:57,200 Speaker 1: is say hi to your mom's hands. For us. Pet 448 00:28:57,280 --> 00:29:01,120 Speaker 1: pictures have been they've been coming in. It's the best. 449 00:29:03,280 --> 00:29:06,640 Speaker 1: Matteo wrote, I just listened to your Food TV episode 450 00:29:06,640 --> 00:29:08,720 Speaker 1: and your mention of dinner and a movie on TBS 451 00:29:08,840 --> 00:29:12,160 Speaker 1: brought back fond childhood memories. You see, for some bizarre reason, 452 00:29:12,320 --> 00:29:15,960 Speaker 1: TBS was broadcast in southern Ontario for many years. I 453 00:29:16,000 --> 00:29:18,320 Speaker 1: think every person in that region can fondly remember the 454 00:29:18,400 --> 00:29:21,680 Speaker 1: channel and how it used to play amazingly rewatchable movies 455 00:29:21,800 --> 00:29:24,959 Speaker 1: like shash Ank Redemption and Forest Gump and Braves Games. 456 00:29:25,520 --> 00:29:28,360 Speaker 1: Today I know considerably more about Georgia than I ever 457 00:29:28,440 --> 00:29:31,920 Speaker 1: thought I would. TBS, several years ago was replaced by 458 00:29:31,960 --> 00:29:35,680 Speaker 1: Peachtree TV, a vestige of its former self, no more 459 00:29:35,720 --> 00:29:38,120 Speaker 1: saved by the bell in the mornings or dinner in 460 00:29:38,120 --> 00:29:42,720 Speaker 1: a movie sad Face, Annie, I have a perfect egg 461 00:29:42,720 --> 00:29:45,680 Speaker 1: boiling recipe for your mother. Place eggs in a pot, 462 00:29:45,800 --> 00:29:47,840 Speaker 1: cover them with water, put the pot on the stove, 463 00:29:47,920 --> 00:29:50,120 Speaker 1: and place a lid on top. Bring the water to 464 00:29:50,160 --> 00:29:51,880 Speaker 1: a rolling boil, and as soon as it comes to 465 00:29:51,880 --> 00:29:55,280 Speaker 1: a rolling boil, turn off the heat. And this is important. 466 00:29:55,640 --> 00:29:59,840 Speaker 1: Do not take the eggs off the stove for ten minutes. 467 00:30:00,800 --> 00:30:03,320 Speaker 1: After ten minutes, take the eggs off cool immediately, and 468 00:30:03,400 --> 00:30:06,720 Speaker 1: peel perfect eggs. Every time. I have so many experiments 469 00:30:06,720 --> 00:30:10,680 Speaker 1: to try and get out my onion goggles. It doesn't 470 00:30:10,680 --> 00:30:13,840 Speaker 1: make any sense. I'm going to use them and take 471 00:30:13,880 --> 00:30:16,680 Speaker 1: some notes, try all these weight and then and then 472 00:30:16,720 --> 00:30:20,160 Speaker 1: I'll go. I'll present my findings to my mother and 473 00:30:20,240 --> 00:30:25,960 Speaker 1: maybe she won't hate boiling eggs. The gift that keeps 474 00:30:25,960 --> 00:30:28,400 Speaker 1: on giving. If it results in more deviled eggs, then 475 00:30:28,520 --> 00:30:30,920 Speaker 1: that's great, or in a happier mother. Both are good. 476 00:30:31,040 --> 00:30:37,960 Speaker 1: Both deviled eggs first, mother's happiness. Sorry about my priorities there, 477 00:30:38,040 --> 00:30:42,080 Speaker 1: that's I'm a bad personel okay. And I just want 478 00:30:42,080 --> 00:30:45,960 Speaker 1: to say I I too saw Shawshank Redemption for the 479 00:30:46,000 --> 00:30:49,680 Speaker 1: first time on TBS. Oh, I'm positive that that yes, yes, 480 00:30:51,520 --> 00:30:54,320 Speaker 1: oh yeah, yeah that and I'm Breakfast Clubs. So many 481 00:30:54,400 --> 00:30:58,640 Speaker 1: movies that like when I saw them again, not in 482 00:30:58,640 --> 00:31:01,680 Speaker 1: their edited for TBS. For Matty, I was like, this 483 00:31:01,760 --> 00:31:07,320 Speaker 1: is a different film. Oh I see things make more 484 00:31:07,400 --> 00:31:11,800 Speaker 1: sense now. Um but yeah. Thank you so much to 485 00:31:11,840 --> 00:31:14,360 Speaker 1: both of them for writing in Yes, and if you 486 00:31:14,400 --> 00:31:16,400 Speaker 1: would like to write to us you can. Our email 487 00:31:16,440 --> 00:31:18,920 Speaker 1: is Hello at savor pod dot com. You can also 488 00:31:18,960 --> 00:31:21,920 Speaker 1: find us on social media. We are on Facebook, Twitter, 489 00:31:22,040 --> 00:31:25,280 Speaker 1: and Instagram at savor pod. We do hope to hear 490 00:31:25,280 --> 00:31:28,000 Speaker 1: from you. Savor is a production of I Heart Radio 491 00:31:28,040 --> 00:31:30,520 Speaker 1: and Stuff Media. For more podcasts from my Heart Radio, 492 00:31:30,600 --> 00:31:33,040 Speaker 1: you can visit the I Heart Radio app, Apple Podcasts, 493 00:31:33,080 --> 00:31:35,920 Speaker 1: or wherever you listen to your favorite shows. Thank you 494 00:31:35,960 --> 00:31:39,080 Speaker 1: as always to our super producers Dylan Fagan and Andrew Howard. 495 00:31:39,280 --> 00:31:41,040 Speaker 1: Thank you to you for listening, and we hope that 496 00:31:41,080 --> 00:31:43,120 Speaker 1: lots more good things are coming your way.