1 00:00:08,480 --> 00:00:10,600 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,680 --> 00:00:13,080 Speaker 1: I'm Annie Reese and I'm Lauren vocal Bam, and today 3 00:00:13,119 --> 00:00:16,319 Speaker 1: we have an episode for you about in Jetta, which 4 00:00:16,360 --> 00:00:20,759 Speaker 1: I love. I love so much. Yes, Ethiopian. Oh, we 5 00:00:20,800 --> 00:00:23,240 Speaker 1: are so lucky here in Atlanta to have a number 6 00:00:23,280 --> 00:00:28,240 Speaker 1: of amazing Ethiopian restaurants. And I get such a craving 7 00:00:28,480 --> 00:00:33,239 Speaker 1: for just that, like slightly tartness and the slight heartness 8 00:00:33,240 --> 00:00:37,920 Speaker 1: and the and the spongy nous. Yes, soaks up flavors 9 00:00:37,960 --> 00:00:40,239 Speaker 1: so well. So when you suggested this, it was one 10 00:00:40,280 --> 00:00:42,320 Speaker 1: where I was like, Okay, I have to get Ethiopian food. 11 00:00:43,440 --> 00:00:45,320 Speaker 1: I know I'm going to give into the craving, and 12 00:00:45,360 --> 00:00:47,239 Speaker 1: so I did. I already got some. I still have 13 00:00:47,320 --> 00:00:50,639 Speaker 1: some in my refrigerator. Can still taste the in my 14 00:00:50,680 --> 00:00:53,640 Speaker 1: mouth because I had some for lunch, um, and it 15 00:00:53,760 --> 00:00:56,640 Speaker 1: was delightful and I was very happy about it, even 16 00:00:56,640 --> 00:00:59,680 Speaker 1: if I did have to give the delivery driver directions 17 00:00:59,720 --> 00:01:01,400 Speaker 1: like I was diffusing a bomb because he said his 18 00:01:01,480 --> 00:01:04,320 Speaker 1: GPS couldn't work. Well, we're going to figure this out together. 19 00:01:04,319 --> 00:01:08,880 Speaker 1: Because I meet this Ethiopian food. It's very very important 20 00:01:08,920 --> 00:01:13,920 Speaker 1: to me right now. Oh so good I remember the 21 00:01:13,920 --> 00:01:15,920 Speaker 1: first time I had it was soon after I moved 22 00:01:15,920 --> 00:01:18,679 Speaker 1: to Atlanta, so I was in college and I was 23 00:01:18,720 --> 00:01:20,560 Speaker 1: just trying all the Like I've said before, I was like, 24 00:01:20,600 --> 00:01:22,479 Speaker 1: I gotta try all these foods I didn't have access 25 00:01:22,520 --> 00:01:25,319 Speaker 1: to before. And I immediately was like, I am so 26 00:01:25,360 --> 00:01:29,440 Speaker 1: sad this has not been in my life. Oh yeah, yeah, 27 00:01:29,480 --> 00:01:32,800 Speaker 1: I so many, so many types of just all of it, 28 00:01:32,880 --> 00:01:35,319 Speaker 1: all of it. And I I got to go to 29 00:01:35,520 --> 00:01:37,760 Speaker 1: New Orleans last year and we went to a really 30 00:01:37,760 --> 00:01:42,839 Speaker 1: amazing Ethiopian restaurant while we were there. Oh man, I 31 00:01:42,840 --> 00:01:45,440 Speaker 1: I have not I have not ordered any of this 32 00:01:45,640 --> 00:01:48,320 Speaker 1: since we started doing the reading for this episode. And 33 00:01:48,320 --> 00:01:49,920 Speaker 1: now I'm like, oops, okay, I guess I need to 34 00:01:49,920 --> 00:01:52,560 Speaker 1: go to that. Oh I knew, like it was one 35 00:01:52,560 --> 00:01:55,320 Speaker 1: of the few topics I often get the cravings, but 36 00:01:55,360 --> 00:01:58,920 Speaker 1: I tell myself I won't. This is one of the fewers, 37 00:01:58,920 --> 00:02:01,240 Speaker 1: like no booking, like now, yeah, I'm gonna have to 38 00:02:01,280 --> 00:02:03,760 Speaker 1: get this. I'm gonna have to get this. Um. Was 39 00:02:03,760 --> 00:02:07,560 Speaker 1: there any particular reason it was on your mind? Uh? No, 40 00:02:07,640 --> 00:02:09,600 Speaker 1: not not, not in particular. I was just kind of 41 00:02:09,919 --> 00:02:12,800 Speaker 1: again been going through like okay, like like what's like 42 00:02:12,840 --> 00:02:14,720 Speaker 1: a like a region that we haven't really visited in 43 00:02:14,760 --> 00:02:17,880 Speaker 1: a while. Um, and it had been a minute since 44 00:02:17,919 --> 00:02:22,760 Speaker 1: we had done a type of bread product and so yeah, 45 00:02:22,919 --> 00:02:25,480 Speaker 1: here we are in j Well, I'm very happy about it. 46 00:02:25,520 --> 00:02:27,040 Speaker 1: And I did want to include this quote right at 47 00:02:27,080 --> 00:02:30,880 Speaker 1: the top, um for reasons that will become very apparent 48 00:02:30,960 --> 00:02:34,400 Speaker 1: and you're you're gonna be like, oh, that's annie Okay, yeah, okay. 49 00:02:34,440 --> 00:02:37,320 Speaker 1: So here's a quote from an Insider article about in 50 00:02:37,440 --> 00:02:41,520 Speaker 1: Jaia and the quote is from Rainya chik Uh. Sometimes 51 00:02:41,520 --> 00:02:44,000 Speaker 1: in Ethiopian culture, people would like pick up a little 52 00:02:44,000 --> 00:02:45,639 Speaker 1: bit of food in their hands and they would feed 53 00:02:45,680 --> 00:02:47,919 Speaker 1: it to someone else, and it's called gercia. But it's 54 00:02:47,919 --> 00:02:50,320 Speaker 1: a sign of love and respect. You do this to 55 00:02:50,400 --> 00:02:54,440 Speaker 1: someone you love. Okay, that's amazing. First of all, it's 56 00:02:54,440 --> 00:02:57,560 Speaker 1: a very sweet cultural note. Also, I have read a 57 00:02:57,600 --> 00:02:59,920 Speaker 1: fan fiction about this, and I'm very glad to confer 58 00:03:00,280 --> 00:03:06,000 Speaker 1: like literally this literally and I was like, I'm so 59 00:03:06,160 --> 00:03:13,080 Speaker 1: happy to know that's an actual thing that that isn't actual. Well, 60 00:03:13,960 --> 00:03:19,440 Speaker 1: that is possibly the nerdiest culture note. I knew it, 61 00:03:19,480 --> 00:03:21,760 Speaker 1: and I was like, I have to include it. It's 62 00:03:21,800 --> 00:03:27,040 Speaker 1: still happible. Yeah, it was a very cute fan fiction. 63 00:03:27,160 --> 00:03:29,880 Speaker 1: I have. I am sure it was. I'm sure it 64 00:03:29,960 --> 00:03:36,640 Speaker 1: was an absolute cinnamon roll a situation. It was um. Well. 65 00:03:37,400 --> 00:03:41,160 Speaker 1: On that note, I guess this rings us too our question. 66 00:03:41,400 --> 00:03:49,920 Speaker 1: I guess it does. In Jetta, what is it well? 67 00:03:50,440 --> 00:03:54,680 Speaker 1: In Jetta is a type of staple sour dough flatbread 68 00:03:54,960 --> 00:03:59,080 Speaker 1: cooked up in big thin rounds with a sort of soft, chewy, 69 00:03:59,120 --> 00:04:02,520 Speaker 1: spongy text You're the flavor a little sweet and nutty 70 00:04:02,640 --> 00:04:06,840 Speaker 1: from the grains and tart from the sour doughnuts, the fermentation. 71 00:04:07,600 --> 00:04:11,040 Speaker 1: In cultures that incorporate it, it is a central part 72 00:04:11,120 --> 00:04:13,520 Speaker 1: of meals. It's what you use to scoop up and 73 00:04:13,560 --> 00:04:16,359 Speaker 1: eat bites of various dishes with, and sometimes what you 74 00:04:16,400 --> 00:04:20,960 Speaker 1: serve those dishes on. Like any staple grain, it's complementing 75 00:04:21,000 --> 00:04:23,360 Speaker 1: the flavors and the textures of the dishes that it's 76 00:04:23,360 --> 00:04:26,200 Speaker 1: served with, and also providing structure and a little bit 77 00:04:26,240 --> 00:04:31,200 Speaker 1: of sauce saupage. Yeah, it's like a It's like a savory, 78 00:04:31,240 --> 00:04:35,520 Speaker 1: single sided pancake with lots of nooks and crannies, like 79 00:04:35,560 --> 00:04:39,800 Speaker 1: a like a tart, spongy crepe that you get to 80 00:04:39,920 --> 00:04:43,839 Speaker 1: eat all the time, which sort of makes it the 81 00:04:43,880 --> 00:04:49,800 Speaker 1: best crepe. Oh, gosh, it's so good. Yes, And I 82 00:04:49,839 --> 00:04:53,719 Speaker 1: love how so many people described it as like a tablecloth. Yeah, 83 00:04:53,920 --> 00:04:55,280 Speaker 1: like you put the food on it. You put the 84 00:04:55,320 --> 00:04:59,560 Speaker 1: food on it, food, and then you eat it, I 85 00:04:59,560 --> 00:05:04,960 Speaker 1: mean picked, That's amazing. The type of grain in jetta 86 00:05:05,200 --> 00:05:10,279 Speaker 1: is made with traditionally is tough, which the whole whole 87 00:05:10,320 --> 00:05:13,760 Speaker 1: other episode. Yeah, But basically tough is the seed of 88 00:05:13,800 --> 00:05:16,800 Speaker 1: a type of cereal grass. The seeds are small, uh, 89 00:05:17,240 --> 00:05:20,680 Speaker 1: like a tiny version of millet or kinwa And for 90 00:05:20,760 --> 00:05:23,080 Speaker 1: our purposes today, yeah, they can be ground down into 91 00:05:23,080 --> 00:05:26,200 Speaker 1: a fine flower. It's a gluten free. It can be 92 00:05:26,240 --> 00:05:29,000 Speaker 1: expensive or otherwise difficult to get a hold of for 93 00:05:29,040 --> 00:05:33,240 Speaker 1: a number of reasons. It's labor intensive, yields are relatively low. 94 00:05:33,640 --> 00:05:35,400 Speaker 1: There's a bunch of political reasons we're going to get 95 00:05:35,440 --> 00:05:39,279 Speaker 1: into in the history section. Um So, when all tough 96 00:05:39,320 --> 00:05:44,200 Speaker 1: flour cannot be used for in jetta, other grains like millet, barley, sorghum, wheat, 97 00:05:44,240 --> 00:05:48,680 Speaker 1: corn or rice might be incorporated. The ingredients for a 98 00:05:48,760 --> 00:05:54,680 Speaker 1: jetta are just flower water and a starter culture traditionally 99 00:05:54,760 --> 00:05:57,640 Speaker 1: skimmed off of your last batch of a jetta batter. 100 00:05:58,360 --> 00:06:01,640 Speaker 1: The starter is called our show and Okay. So to 101 00:06:01,680 --> 00:06:04,560 Speaker 1: make your batter, you you mix your ingredients and let 102 00:06:04,600 --> 00:06:07,920 Speaker 1: it sit for a day or three to undergo fermentation. 103 00:06:08,160 --> 00:06:11,479 Speaker 1: And during this phase, the friendly bacteria and yeasts in 104 00:06:11,520 --> 00:06:13,919 Speaker 1: the Earth Show eat some of the starches in the 105 00:06:13,960 --> 00:06:25,680 Speaker 1: flower and poop carbon dioxide and flavor bacteria and yeast food. Um. Uh, 106 00:06:26,040 --> 00:06:29,360 Speaker 1: those those friendly microbes are also serving to break down 107 00:06:29,600 --> 00:06:32,719 Speaker 1: some of the starches in the flower. And there's a 108 00:06:32,800 --> 00:06:36,320 Speaker 1: bunch of research into the strains of friendly bacteria and 109 00:06:36,400 --> 00:06:39,400 Speaker 1: yeasts that are common in our show. Um. Way too 110 00:06:39,480 --> 00:06:43,040 Speaker 1: much to go into here, um, but definitely lactic acid 111 00:06:43,080 --> 00:06:46,760 Speaker 1: bacteria are at work. They're the same sort of critters 112 00:06:46,760 --> 00:06:49,880 Speaker 1: that give yogurt and sour dough bread and various sour 113 00:06:49,920 --> 00:06:55,560 Speaker 1: beers their flavor. Yeah. Okay. Once the show has had 114 00:06:55,600 --> 00:06:58,479 Speaker 1: time to work, you take a step that really helps 115 00:06:58,520 --> 00:07:01,680 Speaker 1: develop the texture of your final product. You you take 116 00:07:01,720 --> 00:07:04,040 Speaker 1: a small portion of your batter, maybe like one tenth 117 00:07:04,120 --> 00:07:08,000 Speaker 1: of it, and you gelatinize it by briefly cooking it 118 00:07:08,240 --> 00:07:11,480 Speaker 1: in water. Um. What this looks like is taking your 119 00:07:11,520 --> 00:07:14,560 Speaker 1: portion of batter and adding it to simmering water, whisking 120 00:07:14,560 --> 00:07:18,440 Speaker 1: it to incorporate, and then bringing it to a boil. Okay, 121 00:07:18,520 --> 00:07:22,200 Speaker 1: So gelatinization um, as we have talked about before on 122 00:07:22,240 --> 00:07:27,280 Speaker 1: the show, gelatinization of starches makes them puffy and chewy, 123 00:07:27,320 --> 00:07:31,920 Speaker 1: but by loosening and hydrating them as so so um so, 124 00:07:31,960 --> 00:07:35,800 Speaker 1: some starch molecules tend to form these tight chains, right, 125 00:07:35,920 --> 00:07:39,280 Speaker 1: and when you apply heat, the bonds between those molecules 126 00:07:39,400 --> 00:07:43,280 Speaker 1: start to weaken. And if you've introduced water molecules into 127 00:07:43,280 --> 00:07:47,280 Speaker 1: the mix, the starch molecules will glom onto those water molecules. 128 00:07:47,320 --> 00:07:53,560 Speaker 1: So so the whole matrix of starch molecules swells. Yeah. Cool, 129 00:07:53,640 --> 00:07:57,440 Speaker 1: that's so neat. Yeah, and I love that. In order 130 00:07:57,640 --> 00:08:01,000 Speaker 1: to make these notes, I looked on my notes for 131 00:08:01,240 --> 00:08:10,760 Speaker 1: oatmeal and French fries of course obviously, right, all right, 132 00:08:10,880 --> 00:08:13,840 Speaker 1: so you've you've gelatinized a little bit of your of 133 00:08:13,920 --> 00:08:18,920 Speaker 1: your batter um and that gelatinized bit is called absit 134 00:08:19,960 --> 00:08:23,800 Speaker 1: I think, I oh, I I watched a bunch of 135 00:08:23,880 --> 00:08:26,480 Speaker 1: videos about how it's made, and I'm not totally positive 136 00:08:26,480 --> 00:08:30,480 Speaker 1: that I'm pronouncing that correctly. Um but a b S 137 00:08:30,480 --> 00:08:33,640 Speaker 1: I T yes. Uh. You take that, you cool it 138 00:08:33,640 --> 00:08:35,640 Speaker 1: down a little and add it back into the main batter, 139 00:08:36,040 --> 00:08:39,280 Speaker 1: then leave the batter for at least another couple of 140 00:08:39,320 --> 00:08:43,240 Speaker 1: hours to rise, and it'll rise because those friendly yeasts 141 00:08:43,280 --> 00:08:45,600 Speaker 1: eat some of the sugars that were released during the 142 00:08:45,600 --> 00:08:49,600 Speaker 1: gelatinization process and give off more carbon dioxide which gets 143 00:08:49,600 --> 00:08:54,400 Speaker 1: trapped in the batter as as as air bubbles. Yeah, 144 00:08:54,880 --> 00:09:00,280 Speaker 1: circle of ageria, I love it. Yeah, Okay, so you've 145 00:09:00,320 --> 00:09:03,800 Speaker 1: got your batter time to cook? Uh In. Jetta is 146 00:09:03,880 --> 00:09:08,000 Speaker 1: cooked on a round flat grittle traditionally clay over a 147 00:09:08,000 --> 00:09:11,600 Speaker 1: fire stove, but these days there are electric options. So 148 00:09:11,600 --> 00:09:13,680 Speaker 1: so you pour the batter in a thin layer over 149 00:09:13,760 --> 00:09:17,800 Speaker 1: the hot, grease ter nonstick surface and it'll firm up 150 00:09:17,840 --> 00:09:21,640 Speaker 1: as it cooks with those bubbles, creating a spongy upper 151 00:09:21,679 --> 00:09:25,480 Speaker 1: surface full of those nooks and crannies or eyes. The 152 00:09:25,480 --> 00:09:28,600 Speaker 1: bottom surface will be smooth, and then when it's done, 153 00:09:28,640 --> 00:09:31,320 Speaker 1: you might store the finished flatbread in a basket packed 154 00:09:31,320 --> 00:09:34,280 Speaker 1: in layers for a few days or until you're ready 155 00:09:34,320 --> 00:09:37,360 Speaker 1: to eat, and it is served with all kinds of 156 00:09:37,400 --> 00:09:40,960 Speaker 1: stews and salads. In Jetta is most common in what's 157 00:09:40,960 --> 00:09:44,719 Speaker 1: now Ethiopia and Eritrea, but it and related families of 158 00:09:44,760 --> 00:09:47,520 Speaker 1: breads are eaten in in the surrounding areas of East 159 00:09:47,520 --> 00:09:51,320 Speaker 1: Africa as well. And now in the diaspora where those 160 00:09:51,320 --> 00:09:58,120 Speaker 1: people have immigrated. Yes, yes, yes, yes. Um, well what 161 00:09:58,240 --> 00:10:03,160 Speaker 1: about the nutrition? Uh, it depends on what grains you use. 162 00:10:03,440 --> 00:10:06,720 Speaker 1: And I mean remember that grain is a natural product 163 00:10:06,800 --> 00:10:10,920 Speaker 1: that varies and its molecular composition by variety and growing 164 00:10:10,920 --> 00:10:16,239 Speaker 1: conditions and even by the individual plant. But generally, uh, 165 00:10:16,440 --> 00:10:20,280 Speaker 1: tough is a pretty nutritious grain with a really great 166 00:10:20,320 --> 00:10:22,920 Speaker 1: punch of protein and a good smattering of minerals and 167 00:10:22,960 --> 00:10:29,120 Speaker 1: other micronutrients in addition to dietary fiber, and the lacto 168 00:10:29,200 --> 00:10:34,400 Speaker 1: fermentation process that's used to make Tough flour into in 169 00:10:34,520 --> 00:10:38,760 Speaker 1: Jetta actually helps make a bunch of the micronutrients in 170 00:10:38,960 --> 00:10:44,640 Speaker 1: Tough more bioavailable. Um, humans are so cool. I I 171 00:10:44,679 --> 00:10:48,560 Speaker 1: love this. I love the number of episodes that we've 172 00:10:48,600 --> 00:10:52,440 Speaker 1: done where specifically with staple grains, people have figured out, like, 173 00:10:52,520 --> 00:10:54,559 Speaker 1: it's not just a taste preference, it's not just a 174 00:10:54,600 --> 00:11:00,320 Speaker 1: texture preference. People designed these cooking methods because they've figured 175 00:11:00,360 --> 00:11:04,640 Speaker 1: out that doing it made them feel better, made them 176 00:11:04,679 --> 00:11:07,880 Speaker 1: more productive, made them healthier when they treated the grains 177 00:11:07,920 --> 00:11:13,840 Speaker 1: like this. So cool, Yeah that humans. Humans are great alright? 178 00:11:13,920 --> 00:11:16,600 Speaker 1: So at any rate, Um, indetto will help fill you 179 00:11:16,679 --> 00:11:18,720 Speaker 1: up and keep going a little bit, but you definitely 180 00:11:18,760 --> 00:11:21,120 Speaker 1: want to pair it with some fat and protein. And 181 00:11:21,200 --> 00:11:23,960 Speaker 1: you know, eat a vegetable, always eat a vegetable, and 182 00:11:24,000 --> 00:11:26,079 Speaker 1: it is often how and jarre is eaten because you 183 00:11:26,160 --> 00:11:30,560 Speaker 1: use it. Absolutely, we do have some numbers for you. 184 00:11:32,800 --> 00:11:38,520 Speaker 1: So Ethiopian airlines in times, generally when times are fine, 185 00:11:39,440 --> 00:11:43,160 Speaker 1: supplies in a shipment of in jared daily from Ethiopia 186 00:11:43,559 --> 00:11:49,560 Speaker 1: to d c UM, which is pretty wild to me. Yeah, 187 00:11:49,920 --> 00:11:53,800 Speaker 1: getting it outside of Ethiopia can be a little bit 188 00:11:53,800 --> 00:11:59,120 Speaker 1: difficult UM, partially because of the world supply of tough 189 00:11:59,520 --> 00:12:03,800 Speaker 1: is own in Ethiopia UM. Global interest in the grain 190 00:12:04,040 --> 00:12:07,679 Speaker 1: sparked in the early two thousand's, which created supply issues 191 00:12:07,880 --> 00:12:11,200 Speaker 1: that led to a ban on exporting the grain, which 192 00:12:11,200 --> 00:12:15,240 Speaker 1: in turn created an export market for in jetta. UM. 193 00:12:15,280 --> 00:12:18,920 Speaker 1: There was a two hundred and sevent increase in jetta 194 00:12:18,960 --> 00:12:25,800 Speaker 1: exports from Ethiopia between two thousand eight and wow. Yeah. 195 00:12:26,440 --> 00:12:30,760 Speaker 1: As of twenty nineteen, fourteen companies were exporting in jetta 196 00:12:30,880 --> 00:12:34,200 Speaker 1: to the United States, Europe, and the Arabian Peninsula to 197 00:12:34,240 --> 00:12:38,560 Speaker 1: the tune of eleven million dollars a year. UH major 198 00:12:38,640 --> 00:12:42,560 Speaker 1: companies are making like ten thousand in Jetta a day 199 00:12:42,600 --> 00:12:49,960 Speaker 1: for export. Wow yeah um and uh okay okay, one 200 00:12:49,960 --> 00:12:55,120 Speaker 1: more one more thing about the friendly microbes. M One 201 00:12:55,120 --> 00:12:59,079 Speaker 1: study that was published in took a thirty four different 202 00:12:59,080 --> 00:13:03,520 Speaker 1: samples of in Jetta batter and analyzed their microbial content. 203 00:13:04,120 --> 00:13:07,560 Speaker 1: They found a hundred and seven different strains of lactic 204 00:13:07,600 --> 00:13:12,080 Speaker 1: acid bacteria and sixty eight different strains of yeasts. There 205 00:13:12,760 --> 00:13:15,600 Speaker 1: was no one strain of any of those that was 206 00:13:15,640 --> 00:13:20,400 Speaker 1: found in over fifty of the samples. So just a 207 00:13:20,559 --> 00:13:30,200 Speaker 1: really wild mixture pun intended. Uh love it, yes, um. 208 00:13:30,240 --> 00:13:33,920 Speaker 1: And one more number for you. The in Jetta storage 209 00:13:34,040 --> 00:13:38,000 Speaker 1: basket that I mentioned um, called oh Gosha missub I think, 210 00:13:38,679 --> 00:13:42,120 Speaker 1: has also traditionally been used as a serving table and 211 00:13:42,559 --> 00:13:46,840 Speaker 1: is such a cultural symbol of Ethiopia that it appears 212 00:13:47,040 --> 00:13:54,319 Speaker 1: on their tender note. Oh yeah, very very cool. Okay. Uh. Well, 213 00:13:55,120 --> 00:13:57,680 Speaker 1: and Jetta has a long history of how it got 214 00:13:57,720 --> 00:14:01,120 Speaker 1: to this place. It's goodness, and we are going to 215 00:14:01,120 --> 00:14:02,880 Speaker 1: get into that as soon as we get back from 216 00:14:02,920 --> 00:14:14,360 Speaker 1: a quick break. For a word from our sponsors, and 217 00:14:14,440 --> 00:14:18,480 Speaker 1: we're back. Thank you sponsor, Yes, thank you. So in 218 00:14:18,640 --> 00:14:22,640 Speaker 1: Jedda is thousands of years old, um, and it most 219 00:14:22,640 --> 00:14:25,920 Speaker 1: likely originated in what is now Ethiopia and Na Tria. 220 00:14:26,240 --> 00:14:29,480 Speaker 1: Um Tough, the grain that acts as a basis for 221 00:14:29,720 --> 00:14:33,720 Speaker 1: in Jenda, is one of the oldest heritage grains, domesticated 222 00:14:33,720 --> 00:14:36,360 Speaker 1: as far back as four thousand BC, or perhaps it 223 00:14:36,520 --> 00:14:39,800 Speaker 1: was domesticated it these two thousand years ago, but has 224 00:14:39,840 --> 00:14:42,120 Speaker 1: been grown in that region for thousands of years longer. 225 00:14:42,560 --> 00:14:45,520 Speaker 1: There are a lot of conflicting dates, but old and also, 226 00:14:45,600 --> 00:14:49,160 Speaker 1: as Laurence said future episode, its own thing for sure, 227 00:14:49,600 --> 00:14:52,760 Speaker 1: Oh yeah, oh yeah, so cool. Yes, yes, but it's 228 00:14:52,760 --> 00:14:55,960 Speaker 1: it's been around for a long time in Ethiopia. UM 229 00:14:56,160 --> 00:14:59,240 Speaker 1: historians think that because the rainfall needed to grow tough 230 00:14:59,480 --> 00:15:02,760 Speaker 1: in Eyopia and Atria was not at all guaranteed in 231 00:15:02,800 --> 00:15:05,760 Speaker 1: the early days, products that included tough, like in Jedda, 232 00:15:06,240 --> 00:15:09,920 Speaker 1: we're probably expensive and seen as somewhat of a luxury. 233 00:15:10,760 --> 00:15:14,000 Speaker 1: There are stories and legends around in Jedda in Ethiopia 234 00:15:14,040 --> 00:15:16,680 Speaker 1: that suggests it goes back to one hundred BC, but 235 00:15:16,720 --> 00:15:20,560 Speaker 1: those kind of seem more like you know, legend almost 236 00:15:20,680 --> 00:15:24,240 Speaker 1: or like yeah, when it was discovered at this time, 237 00:15:24,280 --> 00:15:29,280 Speaker 1: instead of like concrete evidence m hm. And speaking of 238 00:15:29,280 --> 00:15:32,920 Speaker 1: concrete evidence, the oldest concrete archaeological evidence that we have 239 00:15:33,000 --> 00:15:36,880 Speaker 1: of a jetta in this area are metads, which were 240 00:15:37,200 --> 00:15:39,920 Speaker 1: there the traditional flat plates used for cooking in jedda 241 00:15:40,480 --> 00:15:43,600 Speaker 1: Um and this evidence dates back to six hundred ce 242 00:15:44,000 --> 00:15:47,080 Speaker 1: UM and they were discovered during an excavation of Axum, 243 00:15:47,440 --> 00:15:50,760 Speaker 1: which is an ancient city in that region. And I 244 00:15:50,840 --> 00:15:53,360 Speaker 1: don't have a data point on this, but it seems 245 00:15:53,480 --> 00:15:56,720 Speaker 1: that making in jetta has long been considered women's work, 246 00:15:57,000 --> 00:16:01,480 Speaker 1: part of the domestic sphere. Yes, um, I saw that 247 00:16:01,480 --> 00:16:04,160 Speaker 1: as well, and I also saw a lot of things 248 00:16:04,200 --> 00:16:07,360 Speaker 1: that suggested the bread is vegan due to the religious 249 00:16:07,360 --> 00:16:09,960 Speaker 1: beliefs many Ethiopians held and continue to hold. But I 250 00:16:10,000 --> 00:16:14,480 Speaker 1: couldn't find super concrete evidence of that. Yeah um, but 251 00:16:14,560 --> 00:16:19,040 Speaker 1: yeah uh. During Italy's brief occupation of Ethiopia in the 252 00:16:19,120 --> 00:16:24,680 Speaker 1: nineteen thirties, they introduced spaghetti bolonaise, which Ethiopians of course 253 00:16:24,800 --> 00:16:26,440 Speaker 1: ate with in jitta and it's a dish you can 254 00:16:26,480 --> 00:16:28,480 Speaker 1: find to this day. In fact, when I ordered Ethiopian 255 00:16:28,520 --> 00:16:33,480 Speaker 1: food on Friday last Friday, I saw it on the menu. 256 00:16:33,760 --> 00:16:37,560 Speaker 1: Oh yeah, and that was like a like an Ethiopian 257 00:16:37,760 --> 00:16:42,040 Speaker 1: bolonaise situation. Is one of the recipes that um that 258 00:16:42,160 --> 00:16:46,280 Speaker 1: Halla Hassan talked with us about UM when we talked 259 00:16:46,320 --> 00:16:49,960 Speaker 1: with her about her book in Baby's Kitchen, which is 260 00:16:50,240 --> 00:16:55,960 Speaker 1: an exploration of like Grandmama recipes from East Africa. Yeah, 261 00:16:56,040 --> 00:16:59,320 Speaker 1: and it's excellent. Yeah, yeah, I with that spice blend. 262 00:16:59,360 --> 00:17:06,360 Speaker 1: Oh my goodness, I highly recommend it. Yes, indeed, yes, indeed. Alright, So, 263 00:17:08,240 --> 00:17:09,679 Speaker 1: because this is a food show, this part is going 264 00:17:09,720 --> 00:17:14,240 Speaker 1: to be very condensed. But but for our purposes. One 265 00:17:14,240 --> 00:17:16,960 Speaker 1: of the first substantial ways of Ethiopian immigration to the 266 00:17:17,040 --> 00:17:19,879 Speaker 1: US took place in the seventies after the nineteen seventy 267 00:17:19,920 --> 00:17:25,440 Speaker 1: four Marxist coup in Ethiopia. So yeah, very very very basically, UM, 268 00:17:25,680 --> 00:17:29,359 Speaker 1: political unreast between Ethiopia and Aero Tria led to air 269 00:17:29,440 --> 00:17:32,879 Speaker 1: Tria being annexed and then tensions and violence between the 270 00:17:32,880 --> 00:17:37,120 Speaker 1: two rows. In nineteen seventy four, a Marxist military group 271 00:17:37,200 --> 00:17:41,520 Speaker 1: launched a coup that Ouskedd Ethiopia's emperor, precipitating this wave 272 00:17:41,560 --> 00:17:46,320 Speaker 1: of Ethiopians to the US who are fleeing this whole situation. UM. 273 00:17:46,440 --> 00:17:48,800 Speaker 1: As we frequently discussed, of course, when people moved to 274 00:17:48,800 --> 00:17:51,160 Speaker 1: a new place, they want to take pieces of their 275 00:17:51,160 --> 00:17:54,640 Speaker 1: home with them, including foods, it's a big part of it. However, 276 00:17:54,800 --> 00:17:58,240 Speaker 1: when Ethiopians arrived to the US, they had to get creative. 277 00:17:58,240 --> 00:18:01,840 Speaker 1: In the absence of ingredients like tough um. Some use 278 00:18:01,920 --> 00:18:05,760 Speaker 1: prepackaged pancake mixes in order to make the closest approximation 279 00:18:05,800 --> 00:18:08,040 Speaker 1: they could do in jetta um. You can find a 280 00:18:08,080 --> 00:18:13,240 Speaker 1: lot of very interesting interviews about this. Um. Ethiopian restaurants 281 00:18:13,240 --> 00:18:18,560 Speaker 1: started opening in US cities, introducing Americans to Ethiopian cuisine 282 00:18:19,080 --> 00:18:22,679 Speaker 1: on a larger scale. Other waves of immigration around things 283 00:18:22,720 --> 00:18:26,000 Speaker 1: like the Refugee Act and the Diversity Act took place 284 00:18:26,000 --> 00:18:29,440 Speaker 1: in the eighties and nineties. Uh And this is also 285 00:18:29,560 --> 00:18:33,520 Speaker 1: kind of a bigger story than this episode, but we're 286 00:18:33,520 --> 00:18:35,120 Speaker 1: gonna get into it a little bit. One of the 287 00:18:35,119 --> 00:18:39,000 Speaker 1: first known instances of commercial tough production in the US 288 00:18:39,080 --> 00:18:42,480 Speaker 1: took place in Idaho, and it kind of became a 289 00:18:42,560 --> 00:18:48,639 Speaker 1: whole thing um based on this. Okay, So, thanks to 290 00:18:49,400 --> 00:18:53,280 Speaker 1: increasing desires for gluten free and vegetarian slash vegan foods, 291 00:18:53,720 --> 00:18:57,800 Speaker 1: Ethiopian food and in jetta and tuff specifically have seen 292 00:18:57,840 --> 00:19:03,600 Speaker 1: growing popularity in the US and other Western countries. In fact, 293 00:19:03,680 --> 00:19:07,480 Speaker 1: in two thousand three, the Ethiopian Institute of Biodiversity Conservation 294 00:19:07,920 --> 00:19:11,440 Speaker 1: sent Dutch agronomous yawns Russian and I hope I got 295 00:19:11,480 --> 00:19:14,639 Speaker 1: that correctly, correctly correct. Oh my gosh, I hope I 296 00:19:14,680 --> 00:19:20,000 Speaker 1: did something right in there somewhere. They sent him twelve 297 00:19:20,040 --> 00:19:24,720 Speaker 1: different types of tough for research um. Russian's company, Health 298 00:19:24,760 --> 00:19:29,560 Speaker 1: and Performance Food International or hpf I, obtained a patent 299 00:19:30,119 --> 00:19:33,600 Speaker 1: in two thousand seven for tough from the European Patent Office. 300 00:19:34,160 --> 00:19:36,639 Speaker 1: His company did go bankrupt, but that didn't stop him 301 00:19:36,680 --> 00:19:40,359 Speaker 1: from continuing to market and sell his product. In twenty nineteen, 302 00:19:40,480 --> 00:19:45,240 Speaker 1: Russian sued another Dutch company for selling tough products, declaring 303 00:19:45,280 --> 00:19:48,200 Speaker 1: that they were infringing on his patent, but it backfired 304 00:19:48,200 --> 00:19:52,520 Speaker 1: and his patent was declared void within the Netherlands. UM So, 305 00:19:52,720 --> 00:19:57,080 Speaker 1: when the time for appeal past UH, many Ethiopians took 306 00:19:57,119 --> 00:20:00,399 Speaker 1: to social media to celebrate, with one diplomat tweeting, I 307 00:20:00,440 --> 00:20:02,920 Speaker 1: hope we can learn from this that our national assets 308 00:20:03,000 --> 00:20:07,000 Speaker 1: must be protected by Ethiopians and friends of Ethiopia. But 309 00:20:07,119 --> 00:20:09,479 Speaker 1: still the fight wasn't over. In some parts of Europe, 310 00:20:09,520 --> 00:20:12,840 Speaker 1: the patent was still in place, leading Ethiopia's Attorney General 311 00:20:12,880 --> 00:20:16,040 Speaker 1: to tweet Ethiopia has already deployed a law firm to 312 00:20:16,119 --> 00:20:20,240 Speaker 1: fight the tough case internationally. According to those who study 313 00:20:20,480 --> 00:20:24,720 Speaker 1: things like this, the Dutch patent deprived millions of Ethiopian 314 00:20:24,760 --> 00:20:27,920 Speaker 1: farmers of their rights UM. And at the same time, 315 00:20:28,040 --> 00:20:30,600 Speaker 1: some of noted that locals in Ethiopia had no idea 316 00:20:30,640 --> 00:20:34,520 Speaker 1: that this was going on at all. UM. On top 317 00:20:34,560 --> 00:20:38,480 Speaker 1: of this, Western companies have set up in Ethiopia and 318 00:20:38,520 --> 00:20:41,600 Speaker 1: neighboring areas to control the production and export of tough 319 00:20:41,960 --> 00:20:45,639 Speaker 1: and tough products, making it impossible for many farmers and 320 00:20:45,680 --> 00:20:49,800 Speaker 1: locals to supply themselves or a four of these products. 321 00:20:49,960 --> 00:20:53,320 Speaker 1: And to further illustrate how infuriating this is, as part 322 00:20:53,400 --> 00:20:57,040 Speaker 1: of food aid programs, the US sometimes sends tough products 323 00:20:57,160 --> 00:21:06,320 Speaker 1: right back too tough armors in Ethiopia. Yeah, yep yep UM. 324 00:21:06,359 --> 00:21:09,560 Speaker 1: As one way to combat this, Ethiopia's government has experimented 325 00:21:09,560 --> 00:21:12,760 Speaker 1: with banning the export of tough when production is low 326 00:21:13,600 --> 00:21:17,440 Speaker 1: UM and that seems to be somewhat effective, but still 327 00:21:17,520 --> 00:21:22,000 Speaker 1: not quite the situation, the solution that we're looking for 328 00:21:22,359 --> 00:21:25,760 Speaker 1: that they're looking for. UM. And then I did want 329 00:21:25,760 --> 00:21:27,080 Speaker 1: to mention this because I saw a lot of articles 330 00:21:27,119 --> 00:21:31,280 Speaker 1: about it. UM. American cities with large Ethiopian populations like Washington, 331 00:21:31,359 --> 00:21:34,720 Speaker 1: d C. Have seen a plethora of restaurants and products 332 00:21:34,760 --> 00:21:38,320 Speaker 1: like Indieta crisp uh and financial success in terms of 333 00:21:38,359 --> 00:21:42,240 Speaker 1: homesick Ethiopians providing products like fresh and jatta uh and 334 00:21:42,400 --> 00:21:44,600 Speaker 1: Washington d C comes up a lot. There are a 335 00:21:44,600 --> 00:21:46,200 Speaker 1: lot of articles you can find about it that are 336 00:21:46,480 --> 00:21:51,720 Speaker 1: well worth reading. Um. Yeah, but I'm excited. I think 337 00:21:51,720 --> 00:21:56,360 Speaker 1: in Jared, crisp sounds great, so right, yeah, like take 338 00:21:56,359 --> 00:22:02,480 Speaker 1: that flavor and make it crispy. Yes, mm hmmm. But yeah. 339 00:22:02,480 --> 00:22:05,400 Speaker 1: As always, if we have any listeners who are from 340 00:22:05,400 --> 00:22:09,080 Speaker 1: that area have more knowledge or anything, uh, let us know, 341 00:22:09,320 --> 00:22:12,439 Speaker 1: because this is all we have to say about it 342 00:22:12,480 --> 00:22:17,479 Speaker 1: for now. Yeah. Yes, we we do have some listener 343 00:22:17,560 --> 00:22:20,480 Speaker 1: mail from folks who have already written in though, and 344 00:22:20,600 --> 00:22:22,439 Speaker 1: we are going to get into that as soon as 345 00:22:22,440 --> 00:22:23,960 Speaker 1: we get back from one more quick break for a 346 00:22:24,000 --> 00:22:36,440 Speaker 1: word from our sponsors. We're back, Thank you sponsor, Yes, 347 00:22:36,520 --> 00:22:45,240 Speaker 1: thank you, And we're back with listen like a big 348 00:22:45,240 --> 00:22:49,600 Speaker 1: warm hug. Yeah, like like like wrapping yourself up like 349 00:22:49,680 --> 00:23:02,760 Speaker 1: a like a burrito brito. Yes, I bet that exists. Okay, okay, yeah. 350 00:23:02,880 --> 00:23:06,639 Speaker 1: The cravings, the cravings, I cannot wait to eat my leftovers. Uh. 351 00:23:07,520 --> 00:23:11,040 Speaker 1: So we have a listener, Julia, who is binging our 352 00:23:11,040 --> 00:23:14,320 Speaker 1: episodes right now and has written us quite a few emails. 353 00:23:14,359 --> 00:23:17,680 Speaker 1: Link the emails, which we really enjoy. Um. So you'll 354 00:23:17,720 --> 00:23:20,640 Speaker 1: be hearing some from Julia over these next few episodes. 355 00:23:20,920 --> 00:23:23,880 Speaker 1: But this one is got a lot of topics we've 356 00:23:23,880 --> 00:23:26,440 Speaker 1: gotta go over, so we're just gonna read it. Julia. 357 00:23:26,880 --> 00:23:33,399 Speaker 1: I'm very very excited and thank you. In Hello Julia, Hi, Yes, yes, yes, yes, so, 358 00:23:34,240 --> 00:23:36,680 Speaker 1: Julia wrote, I have been catching up on the show. 359 00:23:37,080 --> 00:23:39,680 Speaker 1: I wrote in once years ago, after the Goblin Market episode, 360 00:23:39,680 --> 00:23:41,800 Speaker 1: and at the time I worked in the gelato industry. 361 00:23:42,280 --> 00:23:44,520 Speaker 1: I now work in the specialty coffee industry with a 362 00:23:44,520 --> 00:23:47,720 Speaker 1: company called Dancing Goats Coffee. They have several espresso bars 363 00:23:47,720 --> 00:23:50,360 Speaker 1: around Atlanta, including one at Pont City Market. If you're 364 00:23:50,359 --> 00:23:52,720 Speaker 1: looking for a great shot of espresso, I can't recommend 365 00:23:52,720 --> 00:23:55,199 Speaker 1: them enough. If y'all are interested, I can reach out 366 00:23:55,240 --> 00:23:56,840 Speaker 1: to the Rosary team and see if I'm getting you 367 00:23:56,880 --> 00:24:00,679 Speaker 1: a tour our. East Coast roast Re is located in 368 00:24:00,720 --> 00:24:04,760 Speaker 1: Atlanta and visiting is a great experience. Onwards two more shows. 369 00:24:05,280 --> 00:24:09,600 Speaker 1: These are in no particular order. Horse radish. Growing up 370 00:24:09,600 --> 00:24:12,280 Speaker 1: in a Jewish household, my earliest memories of eating horse 371 00:24:12,359 --> 00:24:15,320 Speaker 1: radish should have been the passover sader, but instead it 372 00:24:15,359 --> 00:24:20,240 Speaker 1: was the cocktail sauce. Growing up in Florida, my earliest 373 00:24:20,280 --> 00:24:23,359 Speaker 1: memories of the spicy speckles came from eating a fried 374 00:24:23,400 --> 00:24:28,359 Speaker 1: clamstrips dipped in adult ketchup ak cocktail sauce. I've always 375 00:24:28,400 --> 00:24:32,200 Speaker 1: liked spicy foods and astra extra spicy speckle. My parents 376 00:24:32,200 --> 00:24:34,560 Speaker 1: eventually explained to me that the weird looking root I 377 00:24:34,600 --> 00:24:37,000 Speaker 1: won't eat at Satyr was what they made the spicy 378 00:24:37,000 --> 00:24:39,199 Speaker 1: speckles out of, and I began to ask for it 379 00:24:39,280 --> 00:24:41,840 Speaker 1: for my own bowl during the meal. It's an excellent 380 00:24:41,880 --> 00:24:44,840 Speaker 1: condiment on a hotta set and mazza sandwich. I have 381 00:24:45,000 --> 00:24:49,320 Speaker 1: also recently discovered Alabama White sauce. This keto friendly barbecue 382 00:24:49,320 --> 00:24:52,680 Speaker 1: sauce is mayo based with horse radish and other spices. 383 00:24:53,200 --> 00:24:58,840 Speaker 1: The Duke's Mayonnaise brand version is very good. Um cloudberry. 384 00:24:59,359 --> 00:25:02,359 Speaker 1: I once visit to Alaska in October. My family hired 385 00:25:02,400 --> 00:25:04,159 Speaker 1: a guide who was a Native, and he took us 386 00:25:04,160 --> 00:25:06,800 Speaker 1: to the Medical Center for the Alaska Native Tribes. We 387 00:25:06,840 --> 00:25:09,400 Speaker 1: specifically went to see all the amazing artwork there. It's 388 00:25:09,400 --> 00:25:12,959 Speaker 1: full of museum like displays throughout the facility. After we 389 00:25:12,960 --> 00:25:15,200 Speaker 1: were done inside, I was able to buy some traditionally 390 00:25:15,200 --> 00:25:18,040 Speaker 1: prepared salmon jerky, and as we walked to our car 391 00:25:18,080 --> 00:25:20,800 Speaker 1: in a bog by the parking lot were several bushes 392 00:25:20,920 --> 00:25:23,840 Speaker 1: covered in berries. Our guys had to try one, and 393 00:25:23,880 --> 00:25:27,600 Speaker 1: that cloudberries were a local delicacy. Unfortunately, while he called 394 00:25:27,640 --> 00:25:30,199 Speaker 1: them cloudberries, he said they were a type of raspberry. 395 00:25:30,480 --> 00:25:33,600 Speaker 1: While they proved exceptionally delicious, I didn't realize what a 396 00:25:33,600 --> 00:25:36,040 Speaker 1: special treat this was until listening to your episode and 397 00:25:36,080 --> 00:25:39,359 Speaker 1: realizing how uniquely wonderful they are. That is how I 398 00:25:39,400 --> 00:25:46,520 Speaker 1: accidentally ate one of y'all's buckets. Foods um Eminem's. This 399 00:25:46,600 --> 00:25:50,000 Speaker 1: is possibly my favorite candy. While I liked peanut Eminem's 400 00:25:50,040 --> 00:25:52,639 Speaker 1: as a child, with new flavor options, the peanut butter 401 00:25:53,000 --> 00:25:56,480 Speaker 1: now reigned supreme. I personally like to make my own 402 00:25:56,520 --> 00:26:01,560 Speaker 1: eminem snack mix with the peanut butter aram and either 403 00:26:01,640 --> 00:26:05,600 Speaker 1: crispy cookie or pretzel for the last. This to me 404 00:26:05,680 --> 00:26:08,280 Speaker 1: is the height of imminem luxury, and if I was 405 00:26:08,359 --> 00:26:12,359 Speaker 1: a movie star, that would be in my rider. The 406 00:26:12,440 --> 00:26:16,160 Speaker 1: chewy caramel and crunchy pretzel or cookie are great textures 407 00:26:16,280 --> 00:26:21,600 Speaker 1: to the smooth, creamy peanut eminem experience. I'm assuming a 408 00:26:21,680 --> 00:26:26,680 Speaker 1: peanut butter, but either way, unfortunately, the candy shell isn't 409 00:26:26,720 --> 00:26:30,120 Speaker 1: as effective in Florida, where the ambient humidity make sure 410 00:26:30,280 --> 00:26:37,320 Speaker 1: hand into a mouth from the candy coating's perspective. Frog legs. 411 00:26:37,640 --> 00:26:39,600 Speaker 1: I've always been a fan of frog legs, but they 412 00:26:39,600 --> 00:26:41,879 Speaker 1: are often hard to find at restaurants. One day I 413 00:26:41,880 --> 00:26:44,400 Speaker 1: went to a Chinese buffet that featured them and went 414 00:26:44,400 --> 00:26:47,040 Speaker 1: a little bit nuts. I kept going up or filling 415 00:26:47,080 --> 00:26:49,560 Speaker 1: my plate whenever they replenished the buffet, and by the 416 00:26:49,640 --> 00:26:52,040 Speaker 1: end of the meal, my bone plate had an almost 417 00:26:52,160 --> 00:26:55,919 Speaker 1: foot tall snack of frog leg bones. It was delicious, 418 00:26:56,160 --> 00:26:58,600 Speaker 1: yet oddly enough, I haven't had them since then. I 419 00:26:58,640 --> 00:27:00,560 Speaker 1: think I'm going to need to hop her round town 420 00:27:00,640 --> 00:27:04,760 Speaker 1: to find a blaze that serves them. Duck. In my 421 00:27:04,880 --> 00:27:09,119 Speaker 1: mid twenties, I realized I was allergic to turkey, so 422 00:27:09,240 --> 00:27:12,840 Speaker 1: now I always make duck for Thanksgiving. I typically score 423 00:27:12,880 --> 00:27:14,919 Speaker 1: the duck breast before rubbing it with olive oil and 424 00:27:14,960 --> 00:27:17,720 Speaker 1: herbs de provence. I then stuffed the duck with orange 425 00:27:17,720 --> 00:27:20,959 Speaker 1: and onion quarters as well as fresh herbs before trusting 426 00:27:20,960 --> 00:27:23,480 Speaker 1: it to seal the stuffing in. I smoked the duck 427 00:27:23,480 --> 00:27:25,840 Speaker 1: at two seventy five until it reaches an internal timp 428 00:27:25,880 --> 00:27:29,159 Speaker 1: of one fifty, usually a stick with apple or hickory chips. 429 00:27:29,440 --> 00:27:31,560 Speaker 1: Once the duck comes out of the smoker, I brush 430 00:27:31,600 --> 00:27:34,560 Speaker 1: it with reduced cranberry juice and roll it in the 431 00:27:34,600 --> 00:27:37,400 Speaker 1: oven until it gets deep mahogany color and then the 432 00:27:37,400 --> 00:27:41,200 Speaker 1: skin crisp. The flavor is unique because the sealed chest 433 00:27:41,240 --> 00:27:43,720 Speaker 1: cavity gets little to no smoke inside and has a 434 00:27:43,840 --> 00:27:46,800 Speaker 1: very traditional European roast duck flavor. The outside has a 435 00:27:46,840 --> 00:27:49,960 Speaker 1: beautiful smoky flavor cut by the bright cranberry glaze. A 436 00:27:50,040 --> 00:27:52,520 Speaker 1: duck breast will literally taste like it was cooked differently 437 00:27:52,600 --> 00:27:56,000 Speaker 1: on each side. I usually make a cranberry orange mustard 438 00:27:56,040 --> 00:27:59,240 Speaker 1: sauce to accompany the duck. I use horseradish in a 439 00:27:59,320 --> 00:28:01,560 Speaker 1: side portion of the sauce to make a spicy option. 440 00:28:01,840 --> 00:28:03,359 Speaker 1: This is always a hit, and I think it's a 441 00:28:03,400 --> 00:28:06,320 Speaker 1: well worth the time it takes. Oh my goodness, that 442 00:28:06,359 --> 00:28:13,800 Speaker 1: sounds amazing. That sounds so good. Tech Yes, Oh my gosh, yes, yeah, 443 00:28:13,840 --> 00:28:15,760 Speaker 1: so I guess this is our intermission in the mail, 444 00:28:16,320 --> 00:28:20,840 Speaker 1: I would say, I, Yeah, that duck sounds so so good. 445 00:28:21,840 --> 00:28:24,560 Speaker 1: Multiple you've written in about froglegs that Chinese buffets, So 446 00:28:24,600 --> 00:28:26,719 Speaker 1: next time I go to one, I'm going to keep 447 00:28:26,760 --> 00:28:28,439 Speaker 1: an eye out because I don't think I've ever noticed 448 00:28:28,480 --> 00:28:31,960 Speaker 1: that before. Yeah, but maybe I just wasn't paying attention. 449 00:28:32,320 --> 00:28:35,840 Speaker 1: So yeah, oh good. I haven't been to a good 450 00:28:36,320 --> 00:28:41,160 Speaker 1: buffet situation since the pandemic. I know exactly. The buffet 451 00:28:41,280 --> 00:28:48,760 Speaker 1: was sort of the the first to go um oh, 452 00:28:48,840 --> 00:28:54,480 Speaker 1: but that's wonderful. I respect your strong eminem's opinions. Yes, 453 00:28:54,680 --> 00:28:56,320 Speaker 1: I love that you got like a mix, like it's 454 00:28:56,360 --> 00:28:59,280 Speaker 1: like a Traum mix, but with only eminem, only different 455 00:28:59,280 --> 00:29:04,920 Speaker 1: types of eminece. I love that. Goodness. Uh yeah, I'm 456 00:29:04,960 --> 00:29:10,040 Speaker 1: so glad that you accidentally ate a cloud berry. That's fantastic. 457 00:29:10,080 --> 00:29:12,760 Speaker 1: And I'm glad we could give you some like I 458 00:29:12,800 --> 00:29:14,800 Speaker 1: don't have more appreciations the right word, but you know, 459 00:29:15,480 --> 00:29:18,000 Speaker 1: more context for the amazing thing you got to try 460 00:29:18,040 --> 00:29:22,840 Speaker 1: that we still have not tried. Yeah, yeah, um horse radish, 461 00:29:23,120 --> 00:29:26,600 Speaker 1: I agree with you that I actually I don't know 462 00:29:26,640 --> 00:29:30,720 Speaker 1: if I really had a lot of cocktail sauce experience 463 00:29:30,760 --> 00:29:33,880 Speaker 1: growing up but I for sure remember liking cocktail sauce 464 00:29:33,960 --> 00:29:37,760 Speaker 1: before I ever used any of the grated horse radish 465 00:29:37,920 --> 00:29:42,360 Speaker 1: at the passover table long before. Yeah, I also thought 466 00:29:42,440 --> 00:29:45,200 Speaker 1: like cocktail sauce. I mean, we should do an episode 467 00:29:45,200 --> 00:29:47,680 Speaker 1: on that because I thought it was adult sauce as well. 468 00:29:49,040 --> 00:29:56,840 Speaker 1: Oh it's a cocktail. We'll get drunk exactly. Um, I 469 00:29:57,160 --> 00:29:59,760 Speaker 1: I also do. And I hope I'm not being unkind 470 00:29:59,840 --> 00:30:03,320 Speaker 1: but it, But Annie, it was very sweet, your utter 471 00:30:03,400 --> 00:30:07,880 Speaker 1: panic confronted with the word cardo set like. I was like, oh, 472 00:30:07,920 --> 00:30:12,400 Speaker 1: it's okay, it's okay. You guided me through. You laughed 473 00:30:12,440 --> 00:30:17,080 Speaker 1: at me for a minute, but then you've guided me. Um. 474 00:30:17,080 --> 00:30:19,479 Speaker 1: That's that's just the stuff. It's usually it can be 475 00:30:19,480 --> 00:30:21,480 Speaker 1: made with a number of things, but it um it 476 00:30:21,640 --> 00:30:25,320 Speaker 1: on the stator plate. It represents mortar usually um. And 477 00:30:25,360 --> 00:30:29,000 Speaker 1: it's like a like an apple, walnut, cinnamon kind of 478 00:30:29,480 --> 00:30:34,200 Speaker 1: kind of stuff. Yeah. Yeah, almost like almost like a 479 00:30:34,280 --> 00:30:40,120 Speaker 1: salsa in texture. Oh yeah, that's interesting, I mean to that. Yeah, well, 480 00:30:40,120 --> 00:30:44,960 Speaker 1: thanks thanks for getting me through, um anytime, anytime. Um. 481 00:30:45,040 --> 00:30:47,240 Speaker 1: And Dancing Goats, Yeah, what a what a lovely local 482 00:30:47,280 --> 00:30:50,640 Speaker 1: company they are? Yes, and I were into the store idea. 483 00:30:50,920 --> 00:30:55,680 Speaker 1: Oh yeah, yes, I to be honest, cupping makes me nervous, 484 00:30:55,680 --> 00:30:58,040 Speaker 1: but I'll do it. I don't know if that's what 485 00:30:58,080 --> 00:31:01,760 Speaker 1: it's going to be, but if I have to, we'll 486 00:31:01,760 --> 00:31:03,440 Speaker 1: see what happens. But I think I'll be okay. I 487 00:31:03,840 --> 00:31:06,320 Speaker 1: it's it's really you judging the coffee, not the coffee 488 00:31:06,360 --> 00:31:10,640 Speaker 1: judging you. I don't know, Lauren. I feel my coffee frequently. 489 00:31:11,960 --> 00:31:23,480 Speaker 1: All right, well we'll all get through. Yes, thank you, anytime, anytime, okay, alright, alright, 490 00:31:23,600 --> 00:31:29,120 Speaker 1: um uh, Julia continued. Sechuan peppercorns. Recently, I was on 491 00:31:29,160 --> 00:31:31,320 Speaker 1: a bit of an Asian cuisine kick, and that prompted 492 00:31:31,360 --> 00:31:33,520 Speaker 1: me to go to the local Asian market. I found 493 00:31:33,520 --> 00:31:37,120 Speaker 1: a large container of imported Sechuan peppercorns and got so excited. 494 00:31:37,360 --> 00:31:40,040 Speaker 1: I spent quite a while preparing a beautiful dish to 495 00:31:40,120 --> 00:31:43,720 Speaker 1: highlight this unique spice and it's interesting side effects. I 496 00:31:43,760 --> 00:31:46,840 Speaker 1: love spicy foods, but my wife isn't a fan. Hasn't 497 00:31:46,920 --> 00:31:49,760 Speaker 1: been since I accidentally put a whole ghost pepper on 498 00:31:49,840 --> 00:31:53,240 Speaker 1: her plate the first time I cooked for her. Oh 499 00:31:53,320 --> 00:31:59,680 Speaker 1: my heck. Julia continues, There's a lot of variability of 500 00:31:59,720 --> 00:32:03,000 Speaker 1: such on peppercorn intensity, and I imagine the brand I 501 00:32:03,040 --> 00:32:07,280 Speaker 1: bought was renowned for its fiery intensity. My wife tapped 502 00:32:07,320 --> 00:32:10,560 Speaker 1: out after two bites, but I bravely soldiered on, finishing 503 00:32:10,560 --> 00:32:14,239 Speaker 1: my plate while dripping sweat. My tongue stayed numb for 504 00:32:14,280 --> 00:32:17,840 Speaker 1: almost two hours afterward, and I vowed to never again 505 00:32:18,040 --> 00:32:22,360 Speaker 1: cook with seshuan myself. I've officially left that to the professionals. 506 00:32:24,720 --> 00:32:29,400 Speaker 1: Um sorbette and gelato. A note on over run. A 507 00:32:29,480 --> 00:32:32,480 Speaker 1: sorbetto and gelatto are both made in the same machines, 508 00:32:32,520 --> 00:32:35,200 Speaker 1: but sorbetto always winds up with more overrun due to 509 00:32:35,240 --> 00:32:38,720 Speaker 1: its lighter, liquid based texture being easier to incorporate air 510 00:32:38,760 --> 00:32:43,160 Speaker 1: into during the freezing process. Original sorbet recipes used egg 511 00:32:43,160 --> 00:32:47,320 Speaker 1: whites as a texturizer and stabilizer think meringues, but modern 512 00:32:47,440 --> 00:32:51,080 Speaker 1: gums have made this no longer necessary. At the Gelatto 513 00:32:51,120 --> 00:32:53,840 Speaker 1: shop I managed, the rise and popularity of plant based 514 00:32:53,880 --> 00:32:58,720 Speaker 1: diets actually resulted in an anti sorbetto reactionary movement. Uh 515 00:32:58,880 --> 00:33:01,160 Speaker 1: No one cared that it is the o g plant 516 00:33:01,200 --> 00:33:05,040 Speaker 1: based dessert. They wanted plant based gelato, and they wanted 517 00:33:05,080 --> 00:33:07,720 Speaker 1: it now. The saddest day of my career there was 518 00:33:07,720 --> 00:33:10,720 Speaker 1: when we had to pull the chocolate sorbette, though imagine 519 00:33:10,760 --> 00:33:14,160 Speaker 1: a semi sweet chocolate chips sorbet. Because the demand for 520 00:33:14,320 --> 00:33:17,960 Speaker 1: new plant based gelato's necessitated replacing it with a new 521 00:33:18,040 --> 00:33:21,800 Speaker 1: vegan option. The fat content of gelato is a key component. 522 00:33:21,960 --> 00:33:24,239 Speaker 1: Um In the US, we have a dairy standard of 523 00:33:24,280 --> 00:33:26,880 Speaker 1: eight percent butter fat, which is what most gelato is 524 00:33:26,920 --> 00:33:30,560 Speaker 1: In America. Ice creams tend to be eighteen percent plus. 525 00:33:31,240 --> 00:33:34,560 Speaker 1: Interestingly enough, soft serve is only five percent, and if 526 00:33:34,600 --> 00:33:36,280 Speaker 1: you do an ice cream episode, I think you should 527 00:33:36,320 --> 00:33:39,240 Speaker 1: do a separate episode for soft serve and hard ice cream, 528 00:33:39,280 --> 00:33:42,680 Speaker 1: as they are two very different products with different equipment options. 529 00:33:43,280 --> 00:33:47,000 Speaker 1: In Italy, the most decadent gelato option is water buffalo milk. 530 00:33:47,360 --> 00:33:50,080 Speaker 1: The buffalo have a higher fat content in their milk, 531 00:33:50,240 --> 00:33:53,000 Speaker 1: usually between ten and twelve percent, which allows them to 532 00:33:53,040 --> 00:33:56,720 Speaker 1: sell this higher fat content gelato as an actual gelato 533 00:33:57,000 --> 00:34:03,680 Speaker 1: since they just used straight animal milk a continued. To 534 00:34:03,760 --> 00:34:06,640 Speaker 1: get a great vegan gelatto, you want to use oat milk. 535 00:34:06,960 --> 00:34:08,839 Speaker 1: The starches and sugars and the oats do a great 536 00:34:08,880 --> 00:34:12,840 Speaker 1: job mimicking milk. Unfortunately, those heart healthy oats don't have 537 00:34:12,880 --> 00:34:15,920 Speaker 1: any fat in them, and it's not gelato without fat. 538 00:34:16,480 --> 00:34:18,920 Speaker 1: I found that a blend of vegetable shortening and grape 539 00:34:18,920 --> 00:34:21,880 Speaker 1: seed oil made a fantastic fat blend to make up 540 00:34:21,920 --> 00:34:24,560 Speaker 1: for the fat that oat milk is missing. My first 541 00:34:24,560 --> 00:34:28,960 Speaker 1: formulation was for oat milk cookie crumble, which used salt, cinnamon, 542 00:34:29,040 --> 00:34:32,760 Speaker 1: and crime caramel flavoring to make the baked oatmelk cookie 543 00:34:32,760 --> 00:34:36,200 Speaker 1: flavored bass. We toasted our own oats with molasses to 544 00:34:36,320 --> 00:34:40,040 Speaker 1: act as mixings and decorations. You could actually do a 545 00:34:40,040 --> 00:34:42,480 Speaker 1: whole episode on the different toppings and mixings used in 546 00:34:42,520 --> 00:34:44,760 Speaker 1: frozen desserts, as there is a lot of food signs 547 00:34:44,800 --> 00:34:49,239 Speaker 1: that goes into them. Gelato machines, I've been fortunate enough 548 00:34:49,280 --> 00:34:52,040 Speaker 1: to work on several gelato machines in my time. My 549 00:34:52,120 --> 00:34:55,440 Speaker 1: all time favorite was the twelve year old Frigimat Frigo 550 00:34:55,480 --> 00:34:59,279 Speaker 1: mat made by Taylor. The paddle assembly is metal in 551 00:34:59,320 --> 00:35:02,080 Speaker 1: it with wearable blades, and it was a workhorse with 552 00:35:02,120 --> 00:35:05,480 Speaker 1: an overpowered compressor that also had the advantage of being 553 00:35:05,480 --> 00:35:08,200 Speaker 1: easy to clean. I did get to use one of 554 00:35:08,200 --> 00:35:11,160 Speaker 1: the new whole I forget how we said this Carpigiani 555 00:35:11,560 --> 00:35:14,719 Speaker 1: machines that we discussed. Yeah, we discussed it. I okay, uh, 556 00:35:15,080 --> 00:35:17,359 Speaker 1: they continue and I have very mixed feelings on it. 557 00:35:17,560 --> 00:35:21,160 Speaker 1: The computer system on it was interesting, though I found 558 00:35:21,200 --> 00:35:24,480 Speaker 1: it didn't outperform the Frigo mat on texture when the 559 00:35:24,480 --> 00:35:27,800 Speaker 1: scrapers were fresh in the frigomat, and was much slower 560 00:35:28,560 --> 00:35:31,239 Speaker 1: when the shop needs thirty seven flavors of gelato made 561 00:35:31,280 --> 00:35:35,480 Speaker 1: on a daily basis, only a frigamat will do. Now, 562 00:35:35,480 --> 00:35:37,960 Speaker 1: I wish I had looked up the pronunciation on that brand, 563 00:35:38,000 --> 00:35:42,360 Speaker 1: but I just didn't, and I'm moving on UM. The 564 00:35:42,440 --> 00:35:45,800 Speaker 1: three big downsides of this machine were the smaller compressor, 565 00:35:45,920 --> 00:35:49,720 Speaker 1: which resulted in slower freezing the paddle assembly, and worst 566 00:35:49,719 --> 00:35:51,879 Speaker 1: of all, the fact that the machine would shut off 567 00:35:51,880 --> 00:35:54,279 Speaker 1: and stop if you left it cold cycling too long. 568 00:35:54,920 --> 00:35:56,880 Speaker 1: When the machine shuts off, it allows the batch to 569 00:35:56,960 --> 00:35:59,600 Speaker 1: freeze to the sides, and it then has to set 570 00:35:59,640 --> 00:36:01,799 Speaker 1: for a few hours to melt down enough to turn 571 00:36:01,840 --> 00:36:04,080 Speaker 1: back on, and it wouldn't get nearly as good of 572 00:36:04,120 --> 00:36:07,239 Speaker 1: a texture when you rerun that batch. The paddles are 573 00:36:07,239 --> 00:36:10,440 Speaker 1: also plastic and very wide. Uh. The plastic is very 574 00:36:10,440 --> 00:36:13,080 Speaker 1: thermally stable, so once they get cold for the day, 575 00:36:13,160 --> 00:36:16,400 Speaker 1: they're very difficult to clean between batches. UM and the 576 00:36:16,440 --> 00:36:18,840 Speaker 1: width of the paddles makes it more likely that harder 577 00:36:18,880 --> 00:36:21,480 Speaker 1: flavors like nuts and chocolates will freeze up in the 578 00:36:21,560 --> 00:36:26,320 Speaker 1: middle and be unextractable. The actual scrapers or spring loaded, 579 00:36:26,320 --> 00:36:28,360 Speaker 1: which was great for lifespan but a pain to be 580 00:36:28,480 --> 00:36:30,560 Speaker 1: cleaned since some of the base would wind up stuck 581 00:36:30,560 --> 00:36:33,560 Speaker 1: in there. A While the machine is a technological marvel, 582 00:36:33,880 --> 00:36:36,279 Speaker 1: it's truly designed for a business that makes a few 583 00:36:36,360 --> 00:36:38,839 Speaker 1: fresh pans a day and doesn't have a person making 584 00:36:38,960 --> 00:36:43,720 Speaker 1: gelato that might be called away. Coldstone Creamery actually uses 585 00:36:43,920 --> 00:36:49,800 Speaker 1: uh Carpigianni sure Carpegianni gelatto machines, running a different program 586 00:36:49,840 --> 00:36:52,560 Speaker 1: for its ice cream. When I went for job training 587 00:36:52,560 --> 00:36:56,040 Speaker 1: in Atlanta, I sampled the best reviewed Gelatto spots, and 588 00:36:56,160 --> 00:36:58,000 Speaker 1: having worked in the gelatto industry at one of the 589 00:36:58,040 --> 00:37:02,440 Speaker 1: best Gelatto companies, these are my commendations. Chremosola was my 590 00:37:02,480 --> 00:37:05,200 Speaker 1: absolute favorite, and I think it's well worth the drive. 591 00:37:05,719 --> 00:37:11,360 Speaker 1: Voga In inmant Park is a close runner up. Heck yeah, alright, 592 00:37:11,719 --> 00:37:15,640 Speaker 1: I love we love local recommendations is great. Oh my goodness, 593 00:37:16,400 --> 00:37:21,920 Speaker 1: um okay, cast iron and a bit of induction. When 594 00:37:21,960 --> 00:37:23,840 Speaker 1: I moved in with my wife, I had to adapt 595 00:37:23,920 --> 00:37:26,920 Speaker 1: to electric cooking up until that point I always had 596 00:37:26,960 --> 00:37:29,160 Speaker 1: a gas range. It was at this point I fell 597 00:37:29,200 --> 00:37:32,120 Speaker 1: in love with cast iron, as the heavy, thermally stable 598 00:37:32,160 --> 00:37:34,920 Speaker 1: pans do a great job at mitigating the constant on 599 00:37:35,040 --> 00:37:39,440 Speaker 1: off heat elements on an electric stove heart degree um. 600 00:37:39,840 --> 00:37:42,759 Speaker 1: Gas ranges control heat by adjusting the flame size and 601 00:37:42,840 --> 00:37:46,680 Speaker 1: amount of heat constantly applied to the pan. Induction cooktops 602 00:37:46,680 --> 00:37:49,480 Speaker 1: have a similar constant heat application, controlled by the amount 603 00:37:49,480 --> 00:37:52,800 Speaker 1: of electricity sent to the burner A. Most electric stoves, 604 00:37:52,800 --> 00:37:54,879 Speaker 1: on the other hand, have a heating element that's either 605 00:37:55,000 --> 00:37:57,840 Speaker 1: on or off, and so they power cycle to maintain 606 00:37:57,920 --> 00:38:03,200 Speaker 1: average cool surface temperature. Unfortunately, the element on cycle is 607 00:38:03,239 --> 00:38:06,040 Speaker 1: known to burn delicate dishes when cooked in lightweight pans, 608 00:38:06,320 --> 00:38:08,680 Speaker 1: and this is where cast iron really shines, as it 609 00:38:08,719 --> 00:38:11,120 Speaker 1: acts like an insulator to protect your food from the 610 00:38:11,200 --> 00:38:17,000 Speaker 1: heating element. Oh yes, I completely agree, one yes, thank 611 00:38:17,040 --> 00:38:21,320 Speaker 1: you um. Then, Also, if y'all ever have questions about coffee, 612 00:38:21,760 --> 00:38:24,719 Speaker 1: especially kyoto and cold brew, or frozen desserts and the 613 00:38:24,760 --> 00:38:27,600 Speaker 1: food science involved, feel free to reach out. I'll gladly 614 00:38:27,640 --> 00:38:30,000 Speaker 1: spent an hour to discussing the miracle of sugar and 615 00:38:30,040 --> 00:38:32,600 Speaker 1: salt and all the ways they make frozen desserts into 616 00:38:32,640 --> 00:38:35,520 Speaker 1: the modern confections you know, and love or any other 617 00:38:35,560 --> 00:38:43,359 Speaker 1: related topics. Ah love it. Yes, Oh my gosh, you listen. 618 00:38:45,560 --> 00:38:48,160 Speaker 1: Oh y'all got up to the best stuff, and like 619 00:38:48,200 --> 00:38:50,319 Speaker 1: we just read about this stuff. You're out there living it. 620 00:38:50,400 --> 00:38:54,120 Speaker 1: That's so rad. Yes, yes, we love it. We love 621 00:38:54,160 --> 00:38:57,279 Speaker 1: it very much. Noted. We love hearing from from all 622 00:38:57,280 --> 00:38:59,880 Speaker 1: of you who are out there doing this stuff. So 623 00:39:00,040 --> 00:39:03,759 Speaker 1: thank you, thank you, thank you. Yes, Julia, And yeah, 624 00:39:03,840 --> 00:39:06,920 Speaker 1: I personally really enjoy when people are venging and we 625 00:39:07,000 --> 00:39:09,400 Speaker 1: just get a bunch of messages about a bunch of 626 00:39:09,400 --> 00:39:12,120 Speaker 1: topics at once and I'm like, yes, I I because 627 00:39:12,160 --> 00:39:13,839 Speaker 1: we kind of forget. I'm like, oh yeah we did 628 00:39:13,840 --> 00:39:16,279 Speaker 1: do we did do that, and we did do that. Yeah, 629 00:39:16,440 --> 00:39:18,879 Speaker 1: like a fun little blast from fast for us. It 630 00:39:18,960 --> 00:39:21,480 Speaker 1: is it is and it's like oh yeah right, Like 631 00:39:21,560 --> 00:39:25,520 Speaker 1: it's always like I'll want another thing, and I'm like, yeah, yes, yes, 632 00:39:26,040 --> 00:39:29,480 Speaker 1: we we love it. So thank you, thank you, thank 633 00:39:29,520 --> 00:39:34,680 Speaker 1: you very much, Julia and listeners. If you would like 634 00:39:34,719 --> 00:39:37,839 Speaker 1: to write to us, you can our emails hello at 635 00:39:37,840 --> 00:39:40,560 Speaker 1: saborpod dot com. But we are also on social media. 636 00:39:40,640 --> 00:39:43,640 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 637 00:39:43,680 --> 00:39:45,520 Speaker 1: saver pod and we do hope to hear from you. 638 00:39:45,920 --> 00:39:48,560 Speaker 1: Saver is production of my Heart Radio. For more podcasts 639 00:39:48,560 --> 00:39:50,359 Speaker 1: to my heart Radio, you can visit the i heart 640 00:39:50,440 --> 00:39:53,279 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 641 00:39:53,320 --> 00:39:56,880 Speaker 1: favorite shows. Thanks as always to our superproducers Dylan Fagin 642 00:39:56,920 --> 00:39:59,239 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 643 00:39:59,280 --> 00:40:01,840 Speaker 1: hope that lots more things are coming your way.