1 00:00:08,920 --> 00:00:11,280 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. 2 00:00:11,360 --> 00:00:13,360 Speaker 2: I'm any Race and I'm more on vocal Baum And 3 00:00:13,400 --> 00:00:16,079 Speaker 2: today we have an episode for you about malted milk. 4 00:00:17,480 --> 00:00:20,800 Speaker 1: Yes, which is another episode I could have sworn up 5 00:00:20,800 --> 00:00:24,479 Speaker 1: and down we'd already done. 6 00:00:24,040 --> 00:00:33,040 Speaker 2: But nourse. Uh soda fountains, yes, Uh, other kinds of milk. 7 00:00:33,280 --> 00:00:38,800 Speaker 1: Sure right, I believe I've talked about this because every 8 00:00:38,840 --> 00:00:45,040 Speaker 1: time I think about malted milk, I remember an experience 9 00:00:45,159 --> 00:00:49,040 Speaker 1: I had with a friend of mine who've got offended 10 00:00:49,040 --> 00:00:51,479 Speaker 1: that I'd never I didn't know the difference between a 11 00:00:51,560 --> 00:00:56,400 Speaker 1: milkshake and a malt okay, and he it was like 12 00:00:56,520 --> 00:01:00,920 Speaker 1: his he was like on the pulp, preaching to me, 13 00:01:01,120 --> 00:01:05,160 Speaker 1: like about how much more amazing malts were, and he 14 00:01:05,240 --> 00:01:07,320 Speaker 1: was telling me where to get them in Atlanta, and 15 00:01:07,319 --> 00:01:09,959 Speaker 1: then he disappeared into the night on his motorcycle. So 16 00:01:10,000 --> 00:01:12,880 Speaker 1: it was just a very vivid memory for me. 17 00:01:14,720 --> 00:01:16,840 Speaker 2: Wow, like the malted Avenger. 18 00:01:16,920 --> 00:01:21,640 Speaker 1: I love this. Oh, I'm I am sure he would 19 00:01:21,680 --> 00:01:27,080 Speaker 1: take that mantle on proudly. Was there any particular reason 20 00:01:27,160 --> 00:01:29,960 Speaker 1: this was on your mind? Uh? 21 00:01:30,000 --> 00:01:34,120 Speaker 2: It was so long ago, a week or so, that 22 00:01:34,200 --> 00:01:38,440 Speaker 2: I made this decision. I have no idea I think 23 00:01:38,480 --> 00:01:40,640 Speaker 2: I was just kind of like like yeah, like like oh, 24 00:01:40,800 --> 00:01:43,160 Speaker 2: like like malted milk. How does that work? 25 00:01:43,200 --> 00:01:43,919 Speaker 1: What is that about? 26 00:01:44,280 --> 00:01:45,120 Speaker 2: Let's look into it. 27 00:01:46,560 --> 00:01:49,960 Speaker 1: Well, it does have an interesting history and science behind it. 28 00:01:49,960 --> 00:01:53,720 Speaker 2: It certainly does, and it is I maybe not at 29 00:01:53,720 --> 00:01:57,760 Speaker 2: the like malted Avenger level, but I do. I do 30 00:01:57,960 --> 00:02:01,640 Speaker 2: love a malt like if I have the opportunity. If 31 00:02:01,680 --> 00:02:03,720 Speaker 2: someone is like, would you like an egg cream or 32 00:02:03,760 --> 00:02:08,880 Speaker 2: a malted egg cream, I'm like malted obviously, Like if 33 00:02:08,960 --> 00:02:12,040 Speaker 2: there's if the option exists, I will take it every time. 34 00:02:12,720 --> 00:02:16,400 Speaker 1: Mm Okay, I don't think I've had one as of yet, 35 00:02:16,720 --> 00:02:20,600 Speaker 1: as of the Avenger that I interacted with, even though 36 00:02:20,639 --> 00:02:22,960 Speaker 1: I live really close to a place he told me 37 00:02:23,000 --> 00:02:27,040 Speaker 1: to go get one, but I yes, I'm sure I 38 00:02:27,040 --> 00:02:29,880 Speaker 1: would love it. It sounds delicious. I love this kind 39 00:02:29,919 --> 00:02:34,000 Speaker 1: of thing anyway. Also for the like two of you 40 00:02:34,639 --> 00:02:37,520 Speaker 1: that are thinking, wait, it's Life Day, even though you 41 00:02:37,560 --> 00:02:42,560 Speaker 1: don't know when we're recording this, Yes there will be 42 00:02:42,600 --> 00:02:43,919 Speaker 1: a Live Day episode, never fear. 43 00:02:44,280 --> 00:02:46,239 Speaker 2: Yes, yes, we have not forgotten. 44 00:02:47,000 --> 00:02:48,800 Speaker 1: Oh I could never. 45 00:02:49,480 --> 00:02:51,280 Speaker 2: You literally could not. I don't think. 46 00:02:51,639 --> 00:02:58,560 Speaker 1: Even if everyone involved wants me to, if it, you 47 00:02:58,760 --> 00:02:59,680 Speaker 1: can't forget it. 48 00:03:01,200 --> 00:03:04,360 Speaker 2: The holiday special Anie is talking about of Star Wars. 49 00:03:04,480 --> 00:03:08,160 Speaker 1: Yes, I forget no one again, only two of you 50 00:03:08,200 --> 00:03:14,200 Speaker 1: probably are like, wait, but yes, we have done episodes 51 00:03:14,200 --> 00:03:18,320 Speaker 1: related to this. You can see our episodes on condensed 52 00:03:18,320 --> 00:03:22,240 Speaker 1: and eraporated milk expiration dates. That one always pops up 53 00:03:22,280 --> 00:03:26,120 Speaker 1: in our milk episode. Yes, yeah, we did an episode 54 00:03:26,160 --> 00:03:28,480 Speaker 1: on milk types. That's kind of related. 55 00:03:28,680 --> 00:03:34,960 Speaker 2: Sure, also our beer episodes, perhaps especially stouts and porters, 56 00:03:35,440 --> 00:03:37,600 Speaker 2: and maybe like our Scotch interview. 57 00:03:38,720 --> 00:03:40,840 Speaker 1: Yeah, I love it. That's a wide range. 58 00:03:41,000 --> 00:03:46,520 Speaker 2: Yeah, yeah, yeah, everything from from condensed milk to scotch 59 00:03:47,200 --> 00:03:48,960 Speaker 2: is good background reading material. 60 00:03:49,720 --> 00:03:55,760 Speaker 1: Yes, yes, well I guess that brings us too question. 61 00:03:56,040 --> 00:03:56,320 Speaker 2: Sure. 62 00:03:57,600 --> 00:04:01,920 Speaker 1: Malted milk, what is it? 63 00:04:02,520 --> 00:04:06,800 Speaker 2: Well, malted milk is a type of dry powder made 64 00:04:06,840 --> 00:04:11,800 Speaker 2: from milk and extracts of wheat and barley. The malt 65 00:04:11,880 --> 00:04:14,600 Speaker 2: comes in because the barley has been malted, that is, 66 00:04:14,680 --> 00:04:18,160 Speaker 2: it's been germinated and then roasted. This makes the barley 67 00:04:18,200 --> 00:04:22,480 Speaker 2: develop sugars and adds some like sweet, roasty, toasty flavors 68 00:04:22,520 --> 00:04:27,240 Speaker 2: to the already kind of rich, earthy, bready, caramel, custardy 69 00:04:27,279 --> 00:04:30,360 Speaker 2: flavors of the milk and the wheat. There's often a 70 00:04:30,360 --> 00:04:32,479 Speaker 2: little bit of salt in there too. It can come 71 00:04:32,520 --> 00:04:36,320 Speaker 2: with other flavorings, like like cocoa powder. Malted milk can 72 00:04:36,360 --> 00:04:39,000 Speaker 2: be mixed with hot or sometimes cold milk to make 73 00:04:39,040 --> 00:04:41,719 Speaker 2: a simple flavored beverage, but it is also used to 74 00:04:41,839 --> 00:04:45,839 Speaker 2: sort of like season sweet beverages and desserts like milkshakes 75 00:04:46,040 --> 00:04:49,520 Speaker 2: or cookies, maybe adding a depth of flavor. It's a 76 00:04:49,600 --> 00:04:52,680 Speaker 2: it's a flavor punch up for sweet and or creamy things. 77 00:04:53,279 --> 00:04:58,560 Speaker 2: It's like a it's like powdered beer minus the funk, 78 00:04:58,880 --> 00:05:06,200 Speaker 2: add creaminess. It's it's like a roasty, toasty powdered creamer. 79 00:05:08,200 --> 00:05:11,280 Speaker 2: It's like it's like discovering that there's a new color 80 00:05:11,520 --> 00:05:14,080 Speaker 2: in the spectrum that you've just never noticed before, and 81 00:05:14,120 --> 00:05:16,640 Speaker 2: it just adds like a little extra dimension to everything 82 00:05:16,640 --> 00:05:17,120 Speaker 2: it touches. 83 00:05:18,560 --> 00:05:30,760 Speaker 1: Oh, it's like the forest. Yeah, yes, life day Yeah. 84 00:05:30,760 --> 00:05:35,000 Speaker 2: Oh okay, all right, So malted milk is an industrially 85 00:05:35,240 --> 00:05:38,560 Speaker 2: produced product sort of like life day. 86 00:05:39,440 --> 00:05:42,359 Speaker 1: To to to make. 87 00:05:42,200 --> 00:05:45,839 Speaker 2: It, manufacturers start by making a sort of like grain 88 00:05:46,000 --> 00:05:49,880 Speaker 2: soup or tea. I guess out of malted barley and 89 00:05:49,880 --> 00:05:54,560 Speaker 2: wheat flour. So okay, let's talk about malted barley. Like 90 00:05:54,600 --> 00:05:58,120 Speaker 2: I said a second ago, malted means germinated and dried, 91 00:05:58,839 --> 00:06:01,240 Speaker 2: meaning that you take a grain and you create an 92 00:06:01,320 --> 00:06:05,400 Speaker 2: environment where it'll start to germinate. You know, grains are seeds, right. 93 00:06:05,440 --> 00:06:08,960 Speaker 2: They contain proteins that code for growing a plant, plus 94 00:06:09,000 --> 00:06:12,160 Speaker 2: starches to feed that hypothetical growth, all wrapped up in 95 00:06:12,200 --> 00:06:17,080 Speaker 2: a little starchy, portable package. Right. So, given moisture and 96 00:06:17,160 --> 00:06:20,159 Speaker 2: a pleasant temperature, a seed of grain will start to 97 00:06:20,240 --> 00:06:23,560 Speaker 2: grow a plant. One of the very first steps of 98 00:06:23,600 --> 00:06:28,240 Speaker 2: which is breaking down those starches into sugars for easy processing. 99 00:06:29,240 --> 00:06:32,880 Speaker 2: So when you malt grains, you're using that natural process 100 00:06:32,920 --> 00:06:37,520 Speaker 2: to do some work for you, creating sugars. This helps 101 00:06:37,520 --> 00:06:40,760 Speaker 2: in alcohol production because your fermentation yeasts need to eat 102 00:06:40,760 --> 00:06:43,760 Speaker 2: sugars in order to make alcohol. But we're stopping it 103 00:06:43,880 --> 00:06:47,480 Speaker 2: just sugars today, okay, And so okay, because you don't 104 00:06:47,520 --> 00:06:50,040 Speaker 2: want a whole plant, You're going to stop your germination 105 00:06:50,120 --> 00:06:53,200 Speaker 2: process by drying out the grains in a process called kilning. 106 00:06:53,839 --> 00:06:57,200 Speaker 2: And killing is a whole complex like science art kind 107 00:06:57,240 --> 00:07:01,760 Speaker 2: of thing, but very basically, you can dry out the 108 00:07:01,800 --> 00:07:08,800 Speaker 2: grains either quick and clean or slow and steady. And 109 00:07:08,839 --> 00:07:12,000 Speaker 2: when you dry them slow, the proteins and the sugars 110 00:07:12,040 --> 00:07:14,520 Speaker 2: and the grains are going to undergo a couple of reactions, 111 00:07:15,040 --> 00:07:19,960 Speaker 2: caramelization and the my ard reaction. These two are at 112 00:07:20,040 --> 00:07:24,880 Speaker 2: work when you see a steak or toast bread. You know, 113 00:07:25,600 --> 00:07:30,040 Speaker 2: in caramelization, sugars decompose in the presence of elevated temperatures, 114 00:07:30,560 --> 00:07:35,520 Speaker 2: creating all kinds of fun toasty flavor compounds. I think, 115 00:07:35,600 --> 00:07:40,280 Speaker 2: like toffee or butter, like jam stone, fruits, cotton candy, 116 00:07:40,480 --> 00:07:43,200 Speaker 2: all of those nice flavors that you can get. In 117 00:07:43,240 --> 00:07:46,920 Speaker 2: the mayar reaction, amino acids react with sugars, usually at 118 00:07:46,920 --> 00:07:51,000 Speaker 2: elevated temperatures, to create all kinds of roasty, fun flavor compounds, 119 00:07:51,040 --> 00:07:57,400 Speaker 2: think like toast, citrus, currants, chocolate, and coffee, and those 120 00:07:57,440 --> 00:07:59,920 Speaker 2: flavors can be super fun in like a beer or 121 00:08:00,160 --> 00:08:03,720 Speaker 2: a whiskey. But why should those drinks have all the fun? 122 00:08:04,480 --> 00:08:08,320 Speaker 2: So manufacturers take this malted barley and wheat flour, cook 123 00:08:08,360 --> 00:08:10,440 Speaker 2: it for a little bit in water, and then separate 124 00:08:10,600 --> 00:08:13,280 Speaker 2: out the solids from the liquid, which is our operative 125 00:08:13,320 --> 00:08:16,760 Speaker 2: part here. That liquid is then mixed with milk, probably 126 00:08:16,800 --> 00:08:19,200 Speaker 2: some salt, some baking soda to help balance out the 127 00:08:19,240 --> 00:08:22,920 Speaker 2: pH maybe some extra vitamins and minerals, maybe other flavorings 128 00:08:22,920 --> 00:08:26,440 Speaker 2: like the aforementioned cocoa, and then the whole mix is 129 00:08:26,440 --> 00:08:29,280 Speaker 2: then vacuum evaporated until you wind up with a solid 130 00:08:29,280 --> 00:08:31,720 Speaker 2: product that can be ground into a powder and then 131 00:08:31,800 --> 00:08:35,800 Speaker 2: spray dried, which is forced through like a pressurized spraying 132 00:08:35,840 --> 00:08:39,719 Speaker 2: system that removes almost all of the remaining moisture. The 133 00:08:39,760 --> 00:08:42,400 Speaker 2: product is then shelf stable and can be packaged up 134 00:08:42,440 --> 00:08:46,079 Speaker 2: and we'll keep for just years just sitting around. Some 135 00:08:46,320 --> 00:08:49,920 Speaker 2: formulations of melted milk are made to be dissol dissolvable 136 00:08:50,120 --> 00:08:53,839 Speaker 2: dissolvable in cold milk or water, but some have to 137 00:08:53,880 --> 00:08:55,520 Speaker 2: be made into a hot beverage. It just depends on 138 00:08:55,520 --> 00:08:58,360 Speaker 2: how they're made. It doesn't really change the texture or 139 00:08:58,400 --> 00:09:01,120 Speaker 2: like the thickness of the drink. Most just adds flavor, 140 00:09:01,240 --> 00:09:03,240 Speaker 2: like there's a little bit of texture involved. Again, it 141 00:09:03,280 --> 00:09:07,160 Speaker 2: can depend on the formulation, but yeah, you can. You 142 00:09:07,200 --> 00:09:10,680 Speaker 2: can also mix melted milk powder into your batter for 143 00:09:10,800 --> 00:09:14,680 Speaker 2: making ice cream or baked goods or chocolates. Or you 144 00:09:14,720 --> 00:09:17,080 Speaker 2: can add a scoop of powder to a milkshake or 145 00:09:17,080 --> 00:09:19,440 Speaker 2: an egg cream that you're mixing up, or even just 146 00:09:19,480 --> 00:09:22,400 Speaker 2: a sprinkle some over an ice cream Sunday. It is 147 00:09:22,400 --> 00:09:25,080 Speaker 2: also used to flavor candies like a chocolate covered malted 148 00:09:25,080 --> 00:09:28,640 Speaker 2: milk balls. Yeah, yes, my dad love those. It always 149 00:09:28,679 --> 00:09:33,120 Speaker 2: confused me as a kid. I dis like the texture 150 00:09:33,160 --> 00:09:36,160 Speaker 2: of those, but I but I very much enjoy the flavor. 151 00:09:37,200 --> 00:09:39,000 Speaker 1: Yeah, I had no problem with them. It was just 152 00:09:39,040 --> 00:09:46,760 Speaker 1: like of the things I could have at the bottom. Okay, y, yes, yeah, yes, 153 00:09:47,720 --> 00:09:50,800 Speaker 1: Well what about the nutrition? 154 00:09:52,000 --> 00:09:54,400 Speaker 2: Depending on how malted milk is made, it'll have you know, 155 00:09:54,440 --> 00:09:56,680 Speaker 2: like a little bit of fat, a little bit of protein, wee, 156 00:09:56,679 --> 00:10:00,560 Speaker 2: little smattering of micronutrients. It can have a a bunch 157 00:10:00,640 --> 00:10:03,760 Speaker 2: of added nutrients. It can have a bunch of added sugar. Again, 158 00:10:03,880 --> 00:10:06,720 Speaker 2: it depends if it is. If there is a bunch 159 00:10:06,760 --> 00:10:09,560 Speaker 2: of sugar, it's kind of a treat. Treats are nice 160 00:10:11,120 --> 00:10:15,240 Speaker 2: by itself. It's not super nutritious, but I will say 161 00:10:15,240 --> 00:10:18,800 Speaker 2: that in populations where food scarcity and nutrition are issues, 162 00:10:19,240 --> 00:10:23,440 Speaker 2: multi milk powder can help increase consumption of milk versus 163 00:10:23,520 --> 00:10:26,720 Speaker 2: less nutritious drinks like like SODA's. You know, it makes 164 00:10:26,760 --> 00:10:30,360 Speaker 2: milk more fun, doesn't necessarily add too much sugar, so 165 00:10:30,679 --> 00:10:35,240 Speaker 2: it can be it can be sold as a health 166 00:10:35,320 --> 00:10:38,360 Speaker 2: product in that way. But I think I think it's 167 00:10:38,400 --> 00:10:43,319 Speaker 2: more getting you to choose something healthier versus in itself 168 00:10:43,360 --> 00:10:46,040 Speaker 2: is really healthy, right most of the time. 169 00:10:46,920 --> 00:10:52,719 Speaker 1: Mmmm, well, we do have some numbers for you, just 170 00:10:52,800 --> 00:10:53,200 Speaker 1: a couple. 171 00:10:54,360 --> 00:10:57,880 Speaker 2: I'd say that it's considered pretty old fashioned here in 172 00:10:57,920 --> 00:11:02,520 Speaker 2: the United States, but in other areas it's never It's 173 00:11:02,640 --> 00:11:05,560 Speaker 2: like kind of been growing in popularity over the years, 174 00:11:05,960 --> 00:11:08,080 Speaker 2: and it is still part of daily life in some places. 175 00:11:08,760 --> 00:11:11,679 Speaker 2: For example, of albeit small study that I read out 176 00:11:11,679 --> 00:11:14,760 Speaker 2: of Malaysia found that some seventy three percent of households 177 00:11:14,760 --> 00:11:19,679 Speaker 2: serve malted milk to their kids. Wow. Yeah. And according 178 00:11:19,679 --> 00:11:21,960 Speaker 2: to some market research it is coming back in places 179 00:11:22,000 --> 00:11:25,200 Speaker 2: like the US as well. The global market is estimated 180 00:11:25,200 --> 00:11:27,800 Speaker 2: to be worth over twelve billion dollars a year by 181 00:11:27,800 --> 00:11:30,880 Speaker 2: twenty twenty seven. Wow. 182 00:11:33,000 --> 00:11:35,640 Speaker 1: And it has such a fascinating history. 183 00:11:36,320 --> 00:11:39,200 Speaker 2: Oh yeah, yeah, And we are going to get into 184 00:11:39,200 --> 00:11:40,880 Speaker 2: that as soon as we get back from a quick break. 185 00:11:40,920 --> 00:11:52,680 Speaker 2: For a word from our sponsors, airback, Thank you sponsor, Yes, 186 00:11:52,760 --> 00:11:59,079 Speaker 2: thank you. Okay. So, malt as an ingredient for beer 187 00:11:59,280 --> 00:12:05,120 Speaker 2: and later whiskeys goes way back. That is an old ingredient. 188 00:12:05,520 --> 00:12:10,080 Speaker 2: We have talked many times about different technologies that have 189 00:12:10,160 --> 00:12:14,520 Speaker 2: emerged over the course of the centuries to make the 190 00:12:14,559 --> 00:12:20,000 Speaker 2: process easier or more complicated, but in fun ways, And 191 00:12:21,760 --> 00:12:24,320 Speaker 2: so a lot of that was really coming to a 192 00:12:24,320 --> 00:12:27,960 Speaker 2: head around like the seventeen hundreds ish. 193 00:12:29,440 --> 00:12:36,600 Speaker 1: Right, Yes, when it comes to malted milk powder, okay, 194 00:12:37,120 --> 00:12:40,680 Speaker 1: a lot of things say. Malted milk powder was invented 195 00:12:40,720 --> 00:12:45,120 Speaker 1: in eighteen seventy three by a British food producer named 196 00:12:45,200 --> 00:12:48,320 Speaker 1: William Horlick and his brother James Horlick, who's a physician. 197 00:12:48,840 --> 00:12:52,800 Speaker 1: Now a lot of things say William, then you dig 198 00:12:52,800 --> 00:12:55,680 Speaker 1: a little bit deeper, and a lot of things say James. Okay. 199 00:12:56,800 --> 00:12:59,880 Speaker 1: Also maybe it was neither of them. More on that, la, 200 00:13:02,559 --> 00:13:04,679 Speaker 1: So I'm just saying they both were involved in some 201 00:13:04,720 --> 00:13:11,000 Speaker 1: way right here. Cool. The original product was a combination 202 00:13:11,240 --> 00:13:15,480 Speaker 1: of reduced dry whole milk, malted barley extract and wheat. 203 00:13:17,200 --> 00:13:21,959 Speaker 1: So Horlick William used a vacuum to dry the malt 204 00:13:22,040 --> 00:13:25,559 Speaker 1: and wheat. Once they nailed down the formula for malted milk, 205 00:13:25,640 --> 00:13:28,760 Speaker 1: the brothers joined forces to open Affect from Chicago, but 206 00:13:28,800 --> 00:13:33,160 Speaker 1: they eventually moved production to Racine, Wisconsin in eighteen seventy five. 207 00:13:34,080 --> 00:13:37,560 Speaker 1: The patent for this product was granted in eighteen eighty three. 208 00:13:37,640 --> 00:13:39,319 Speaker 1: There is a lot of drum around that though we're 209 00:13:39,360 --> 00:13:44,560 Speaker 1: going to talk about that. Yes, but yes. At first 210 00:13:44,600 --> 00:13:48,360 Speaker 1: this product was intended as a nutritional supplement to be 211 00:13:48,440 --> 00:13:51,800 Speaker 1: mixed with milk, and specifically it was meant for infants 212 00:13:51,840 --> 00:13:56,199 Speaker 1: and people who were sick. As a physician, James had 213 00:13:56,240 --> 00:13:59,280 Speaker 1: experimented with something like malted milk in London before the 214 00:13:59,320 --> 00:14:03,480 Speaker 1: Brothers moved to By the nineteenth century, doctors knew that 215 00:14:03,600 --> 00:14:07,280 Speaker 1: malt was easy to digest, but the liquid form presented 216 00:14:07,320 --> 00:14:11,800 Speaker 1: some problems, mainly that it fermented over time. So a 217 00:14:11,800 --> 00:14:15,079 Speaker 1: lot of people had been trying to invent a dry 218 00:14:15,160 --> 00:14:18,000 Speaker 1: stable powdered malt four years and James was a part 219 00:14:18,040 --> 00:14:22,160 Speaker 1: of that that group. So once they had done this, 220 00:14:22,640 --> 00:14:28,760 Speaker 1: the Brothers first marketed the product as diastoid, which I 221 00:14:28,760 --> 00:14:30,400 Speaker 1: think is fun, but a lot of things I read 222 00:14:30,480 --> 00:14:36,400 Speaker 1: was like a disastrous name. So they did soon change 223 00:14:36,440 --> 00:14:39,320 Speaker 1: the name to malted milk, which is a term they 224 00:14:39,360 --> 00:14:43,000 Speaker 1: trademarked in eighteen eighty seven. And it was pretty popular, 225 00:14:44,040 --> 00:14:46,840 Speaker 1: and not just as a convenient but tasty health product. 226 00:14:46,880 --> 00:14:49,840 Speaker 1: People would often add it add a scoop to their 227 00:14:49,880 --> 00:14:53,440 Speaker 1: milk to boost the nutrition of the milk. However, there 228 00:14:53,520 --> 00:14:55,840 Speaker 1: was a problem, and it was the milk because, as 229 00:14:55,840 --> 00:15:02,920 Speaker 1: we've discussed, pre refrigeration and pasteurization, spoiled milk commonly carried diseases. 230 00:15:02,960 --> 00:15:08,120 Speaker 1: It made people sick, especially children. So Horlick wanted to 231 00:15:08,160 --> 00:15:12,000 Speaker 1: create a version that didn't need to be mixed with milk, 232 00:15:13,080 --> 00:15:15,640 Speaker 1: and by eighteen eighty one, again this is generally credited 233 00:15:15,640 --> 00:15:19,040 Speaker 1: to William, but if James is the physician, I'm kind 234 00:15:19,040 --> 00:15:22,040 Speaker 1: of confused. But anyway, either way, one of them found 235 00:15:22,040 --> 00:15:24,360 Speaker 1: a way to dry the milk along with the malt 236 00:15:24,440 --> 00:15:27,160 Speaker 1: and wheat so that it could be mixed with water. 237 00:15:28,920 --> 00:15:33,040 Speaker 1: And yeah, physicians and dentists prescribed it to patients. It 238 00:15:33,080 --> 00:15:36,440 Speaker 1: was advertised for all kinds of things like flu prevention, 239 00:15:36,960 --> 00:15:39,440 Speaker 1: a digestive aid, a sleep aid if you had it 240 00:15:39,480 --> 00:15:43,600 Speaker 1: before bed, just general health boost that it could grant. 241 00:15:44,520 --> 00:15:48,000 Speaker 1: Explorers often carried it with them on their journeys, including 242 00:15:48,000 --> 00:15:52,440 Speaker 1: to places like the Himalayas and then North Pole. It 243 00:15:52,480 --> 00:15:56,720 Speaker 1: was lightweight, it was calorie packs and imperishable, making it 244 00:15:56,760 --> 00:16:01,119 Speaker 1: perfect for intense travel, and because of the taste and convenience, 245 00:16:01,280 --> 00:16:05,320 Speaker 1: soldiers often carried it with them too, and many athletes 246 00:16:05,520 --> 00:16:09,080 Speaker 1: incorporated it into their diets and were outspoken about how 247 00:16:09,120 --> 00:16:09,880 Speaker 1: much they loved it. 248 00:16:10,160 --> 00:16:12,080 Speaker 2: Yeah, yeah, mm hmm. 249 00:16:12,760 --> 00:16:16,240 Speaker 1: And yes, many explorers did take malted milk on their expeditions, 250 00:16:16,400 --> 00:16:20,080 Speaker 1: including Richard Byrd who named a mountain range in Antarctica 251 00:16:20,360 --> 00:16:22,600 Speaker 1: after the Horlet Company, and a little bit more on 252 00:16:22,640 --> 00:16:27,880 Speaker 1: that later. Yes, but outside of that, people did enjoy 253 00:16:28,080 --> 00:16:32,120 Speaker 1: drinking it for the taste alone, and soda fountains began 254 00:16:32,360 --> 00:16:36,120 Speaker 1: offering it a plain or later mixed with ice cream. 255 00:16:36,880 --> 00:16:40,080 Speaker 1: Seeing an opportunity, Corlis started adding chocolate to some of 256 00:16:40,120 --> 00:16:45,040 Speaker 1: their products, and the resulting product was really popular well yeah, 257 00:16:45,080 --> 00:16:47,400 Speaker 1: like wildly popular. Like. 258 00:16:47,800 --> 00:16:50,600 Speaker 2: By nineteen sixteen, various companies in the US were producing 259 00:16:50,640 --> 00:16:54,000 Speaker 2: some eleven million pounds of malted milk every year, but 260 00:16:54,080 --> 00:16:55,720 Speaker 2: by nineteen thirty that had doubled. 261 00:16:56,480 --> 00:17:01,240 Speaker 1: Whoo and malt shops thegan open across the country where 262 00:17:01,280 --> 00:17:05,080 Speaker 1: they sold malts or malteds and malted milk did get 263 00:17:05,119 --> 00:17:08,760 Speaker 1: abooze during the Temperance Movement and Prohibition, when soda fountains 264 00:17:08,760 --> 00:17:11,760 Speaker 1: grew in popularity as folks were looking for an alternative 265 00:17:11,840 --> 00:17:14,760 Speaker 1: to alcohol. And yes, you can see our soda episode 266 00:17:14,760 --> 00:17:15,040 Speaker 1: on that. 267 00:17:15,359 --> 00:17:18,199 Speaker 2: Yeah yeah, right, I think these were soda fountains, but 268 00:17:18,200 --> 00:17:20,800 Speaker 2: they were called malt shops because of the popularity of 269 00:17:20,800 --> 00:17:24,800 Speaker 2: this one product. But yeah, like like during Prohibition, Cores 270 00:17:24,880 --> 00:17:28,760 Speaker 2: the Beer company switched over to making malted milk because 271 00:17:28,800 --> 00:17:32,600 Speaker 2: they had the equipment to make, you know, malted barley. 272 00:17:33,600 --> 00:17:36,199 Speaker 2: They wound up scoring a contract with the Mars Candy Company, 273 00:17:36,760 --> 00:17:39,359 Speaker 2: and this might be the reason the Cores survived Prohibition. 274 00:17:40,040 --> 00:17:42,720 Speaker 2: They did stop making malted milk in nineteen fifty seven, 275 00:17:42,760 --> 00:17:48,120 Speaker 2: though Walgreens likes to say that one of their soda 276 00:17:48,119 --> 00:17:52,760 Speaker 2: fountain employees, one Ivar Pop Coulson, invented the chocolate malted 277 00:17:52,800 --> 00:17:58,320 Speaker 2: milkshake in nineteen twenty two. That's, you know, one of 278 00:17:58,320 --> 00:18:03,119 Speaker 2: those things. I strongly suspect that if people if Soada 279 00:18:03,200 --> 00:18:06,119 Speaker 2: Jerrik's had ice cream and they had malt, and they 280 00:18:06,119 --> 00:18:08,040 Speaker 2: had chocolate syrup. I don't know. 281 00:18:08,560 --> 00:18:09,200 Speaker 1: I wasn't there. 282 00:18:09,359 --> 00:18:10,040 Speaker 2: I couldn't tell you. 283 00:18:10,280 --> 00:18:14,399 Speaker 1: Just it seems like a natural coming together of things. Sure. 284 00:18:16,240 --> 00:18:18,560 Speaker 1: I did read in the nineteen thirties and forties that 285 00:18:18,800 --> 00:18:22,520 Speaker 1: these malted drinks were most likely more foamy than we 286 00:18:22,560 --> 00:18:25,560 Speaker 1: would be accustomed to, but they shifted to something more 287 00:18:25,680 --> 00:18:31,240 Speaker 1: semi frozen in the nineteen fifties, probably with more refrigeration available. 288 00:18:31,400 --> 00:18:33,840 Speaker 2: Yeah yeah, and that also does line up with like 289 00:18:33,840 --> 00:18:36,640 Speaker 2: the proliferation of electric blenders around the same time. 290 00:18:36,920 --> 00:18:40,959 Speaker 1: So yes, I read that there's a museum exhibit that 291 00:18:41,040 --> 00:18:47,679 Speaker 1: has Hamilton Beach also in Racine. Oh yeah, very specific 292 00:18:47,720 --> 00:18:51,560 Speaker 1: blenders that were branded with Horlick's logo. 293 00:18:51,840 --> 00:18:52,439 Speaker 2: Oh wow. 294 00:18:53,160 --> 00:19:00,760 Speaker 1: So yes, yes, brief malted milk balls aside, because malted 295 00:19:00,800 --> 00:19:03,800 Speaker 1: milk was not limited to drinks a yep. 296 00:19:05,240 --> 00:19:10,080 Speaker 2: In nineteen twenty nine, Nestley patented an extremely specific process 297 00:19:10,080 --> 00:19:13,560 Speaker 2: for making small balls out of melted milk by like 298 00:19:13,640 --> 00:19:18,240 Speaker 2: processing the malted milk mixture into a sort of taffy 299 00:19:18,640 --> 00:19:22,000 Speaker 2: and then drying it out. I've read other specific patents 300 00:19:22,000 --> 00:19:24,359 Speaker 2: that use a totally different process and it's so cool. 301 00:19:24,440 --> 00:19:27,200 Speaker 2: I'm like, yeah, weirdos. 302 00:19:26,840 --> 00:19:34,040 Speaker 1: Cool, Yeah, weirdos get it. In nineteen thirty six, a 303 00:19:34,119 --> 00:19:37,520 Speaker 1: company in England called Forest Malt created a milk cover 304 00:19:37,680 --> 00:19:43,440 Speaker 1: malt candy called mal Teasers, which is fun. A similar 305 00:19:43,480 --> 00:19:45,960 Speaker 1: candy called Giants was first introduced in the US in 306 00:19:46,040 --> 00:19:49,959 Speaker 1: nineteen thirty nine. It was produced by the Overland Candy Company, 307 00:19:50,000 --> 00:19:52,720 Speaker 1: and a decade later they changed the name of that 308 00:19:52,800 --> 00:19:57,960 Speaker 1: candy to whoppers. Say Dad was a milk duds person. 309 00:19:58,680 --> 00:20:00,639 Speaker 2: Milk duds is to totally different. 310 00:20:00,920 --> 00:20:03,920 Speaker 1: That's now I'm realizing the truth of this. He did 311 00:20:04,000 --> 00:20:07,240 Speaker 1: like whoppers though, but he preferred the milk duds and 312 00:20:07,280 --> 00:20:10,520 Speaker 1: I both were in the same category. In my child brain, 313 00:20:10,680 --> 00:20:12,359 Speaker 1: I was like, thanks. 314 00:20:12,080 --> 00:20:15,640 Speaker 2: Yeah, milk duds are more like a caramel kind of situation, 315 00:20:15,720 --> 00:20:16,200 Speaker 2: like a chocolate. 316 00:20:16,640 --> 00:20:22,840 Speaker 1: Well, no wonder anyway, Uh, okay, let's get into some 317 00:20:23,000 --> 00:20:30,200 Speaker 1: legal drama. Yes, okay. So when Horlic's patent ran out 318 00:20:30,240 --> 00:20:34,080 Speaker 1: in nineteen hundred, other companies started producing malted milk, and 319 00:20:34,119 --> 00:20:37,439 Speaker 1: Horlics really didn't like this, and they sued one of 320 00:20:37,480 --> 00:20:42,320 Speaker 1: the companies doing this, the Elgin Milkind Company. I believe 321 00:20:42,480 --> 00:20:46,480 Speaker 1: that's the English pronunciation, so hopefully it's close. Cool. But 322 00:20:47,080 --> 00:20:50,399 Speaker 1: the court ruled in favor of the defendant since the 323 00:20:50,480 --> 00:20:54,000 Speaker 1: name malted milk was used in the patent, which was 324 00:20:54,040 --> 00:21:00,639 Speaker 1: now open to the public. Yes, yes. Further, the product 325 00:21:00,800 --> 00:21:04,480 Speaker 1: didn't even have to be produced in the manner described 326 00:21:04,480 --> 00:21:07,720 Speaker 1: in the patent. To be called malted milk was something 327 00:21:07,760 --> 00:21:12,520 Speaker 1: they ruled, and companies like Borden and Carnation took that 328 00:21:12,680 --> 00:21:17,200 Speaker 1: ruling and ran with it. Horlick tried to re register 329 00:21:17,320 --> 00:21:20,160 Speaker 1: the patent or at least add a disclaimer that might 330 00:21:20,280 --> 00:21:23,560 Speaker 1: keep the patent alive in other countries, but didn't didn't succeed. 331 00:21:23,680 --> 00:21:27,280 Speaker 1: It was like a really funny dry read where the 332 00:21:28,000 --> 00:21:31,560 Speaker 1: like the people on the legal people were like, this 333 00:21:31,600 --> 00:21:34,840 Speaker 1: has never been done before. They were like, well, please 334 00:21:34,880 --> 00:21:35,440 Speaker 1: do it now. 335 00:21:36,080 --> 00:21:41,880 Speaker 2: They're like, we cannot, sorry, And there was. 336 00:21:41,960 --> 00:21:49,320 Speaker 1: So much trauma around this. Borden sued Horlicks in nineteen thirteen, 337 00:21:49,560 --> 00:21:53,000 Speaker 1: alleging that they had engaged in an intense smear campaign 338 00:21:53,200 --> 00:21:59,200 Speaker 1: against Borden despite losing the previous lawsuit, claiming that Horlicks 339 00:21:59,200 --> 00:22:02,480 Speaker 1: were claiming that they were the true and original product, 340 00:22:03,680 --> 00:22:07,160 Speaker 1: the only like the real one, and that Horlick had 341 00:22:07,200 --> 00:22:11,520 Speaker 1: pressured druggists to not use Borden, even going so far 342 00:22:11,720 --> 00:22:15,480 Speaker 1: as to remove items associated with Borden like receptacles and 343 00:22:15,520 --> 00:22:20,119 Speaker 1: dispensers for their products. Wow, which the very tongue in 344 00:22:20,200 --> 00:22:22,480 Speaker 1: cheek article I read about this was like he admitted 345 00:22:22,520 --> 00:22:33,280 Speaker 1: to the first part, but also Borden tried to prove 346 00:22:34,040 --> 00:22:38,439 Speaker 1: that Horlic wasn't the original inventor at all. Oh yeah, 347 00:22:38,520 --> 00:22:42,359 Speaker 1: they claimed that the suit. They claimed that in the 348 00:22:42,400 --> 00:22:46,160 Speaker 1: suit with Elgin. Elgin had alleged that a German chemist 349 00:22:46,320 --> 00:22:50,280 Speaker 1: named von Leibig was the true originator of the process 350 00:22:50,320 --> 00:22:54,800 Speaker 1: behind malted milk, and they referenced testimony in which William 351 00:22:54,880 --> 00:22:59,960 Speaker 1: Horlic said he didn't invent it at all. Even further, 352 00:23:00,480 --> 00:23:04,600 Speaker 1: the British High Court of Justice had annulled Horlick's patent 353 00:23:04,760 --> 00:23:08,760 Speaker 1: earlier because the complaintant in the case alleged that Horlick 354 00:23:08,920 --> 00:23:13,919 Speaker 1: got the patent for processing malted milk from them. The 355 00:23:13,920 --> 00:23:17,399 Speaker 1: British patent was almost the same as the American patent, 356 00:23:18,840 --> 00:23:24,800 Speaker 1: so yes, yes, So with all of this, Borden was 357 00:23:24,960 --> 00:23:29,119 Speaker 1: arguing that the marketing campaign that was loudly proclaiming that 358 00:23:29,160 --> 00:23:32,520 Speaker 1: they were the first, the original, the only genuine malted 359 00:23:32,560 --> 00:23:39,359 Speaker 1: milk wasn't true. However, ultimately the suit was dismissed due 360 00:23:39,359 --> 00:23:44,760 Speaker 1: to lack of proof. But they didn't in there. I'll 361 00:23:44,760 --> 00:23:49,200 Speaker 1: say that they were still mad. But that's kind of 362 00:23:49,280 --> 00:23:56,080 Speaker 1: the high point of it. One small note. I will say. 363 00:23:55,880 --> 00:24:01,199 Speaker 2: That the von Laibig was definitely like a he was 364 00:24:01,280 --> 00:24:04,000 Speaker 2: he was a chemist who was working in a lot 365 00:24:04,040 --> 00:24:11,440 Speaker 2: of processes like malt, roasting and drying. So so sure, yeah, 366 00:24:11,960 --> 00:24:16,679 Speaker 2: vague vaguely involved perhaps perhaps not like yeah, maybe not 367 00:24:16,760 --> 00:24:20,800 Speaker 2: malted milk, but the malting process was something that he 368 00:24:20,840 --> 00:24:24,520 Speaker 2: was involved with, so they was sure, yeah anyway, yeah, 369 00:24:24,720 --> 00:24:26,080 Speaker 2: well maybe never know. 370 00:24:26,280 --> 00:24:29,280 Speaker 1: Well yeah, I never know. I do want to throw 371 00:24:29,320 --> 00:24:32,960 Speaker 1: in a couple of random ovaltine facts because ovaltine is 372 00:24:33,000 --> 00:24:34,840 Speaker 1: not the same as malted milk. 373 00:24:35,280 --> 00:24:37,600 Speaker 2: I think that they do make a malted milk product. 374 00:24:37,840 --> 00:24:41,880 Speaker 1: They do, Okay, they do. But I was just reading 375 00:24:42,040 --> 00:24:46,040 Speaker 1: about all of this drama, and then I ran across 376 00:24:46,080 --> 00:24:50,600 Speaker 1: these articles about ovaltine. In my little random fact brain 377 00:24:50,800 --> 00:24:56,960 Speaker 1: was engaged because I remembered in a Christmas story that's 378 00:24:56,960 --> 00:25:01,359 Speaker 1: a famous when Ralphie's like trying to use his decoder 379 00:25:01,680 --> 00:25:04,679 Speaker 1: to listen to this radio station and get the little 380 00:25:04,800 --> 00:25:08,080 Speaker 1: or fin Anti message. It ends up being be sure 381 00:25:08,080 --> 00:25:11,480 Speaker 1: to drink your ovaltine, and he feels so betrayed and 382 00:25:11,560 --> 00:25:15,480 Speaker 1: comes out like a wiser person about capitalism. But it 383 00:25:15,560 --> 00:25:17,879 Speaker 1: just made me think of, like this, all of this 384 00:25:18,080 --> 00:25:20,560 Speaker 1: health part of it, and sort of that kind of 385 00:25:20,600 --> 00:25:25,159 Speaker 1: how it feels old fashioned a bit in the US. 386 00:25:25,880 --> 00:25:29,000 Speaker 1: Then there is a Jerry Seinfeld joke, the mug is round, 387 00:25:29,040 --> 00:25:31,280 Speaker 1: the jar is round. Why don't they call it rounding 388 00:25:32,200 --> 00:25:37,159 Speaker 1: and still I wasn't even looking for this listeners, I swear, 389 00:25:37,800 --> 00:25:42,160 Speaker 1: but I found an article about it from Mother Jones 390 00:25:43,400 --> 00:25:46,000 Speaker 1: that went into like, is this joke true at all? 391 00:25:46,720 --> 00:25:51,320 Speaker 1: It was originally called oval matine oval maltine for eggs 392 00:25:51,359 --> 00:25:53,720 Speaker 1: ovo the Latin word for eggs and malt for malt, 393 00:25:54,000 --> 00:25:55,560 Speaker 1: which were the two primary ingredients. 394 00:25:55,560 --> 00:26:04,400 Speaker 2: So wow, the joke doesn't work. Wow? All right? Yeah, yeah, 395 00:26:04,600 --> 00:26:06,040 Speaker 2: upcoming a Vulteen episode. 396 00:26:06,040 --> 00:26:09,320 Speaker 1: I suppose, oh, I would love it. I did research 397 00:26:09,359 --> 00:26:11,280 Speaker 1: it and it has a lot of fun. That's why 398 00:26:11,560 --> 00:26:14,200 Speaker 1: I was like, Okay, stop researching this, Yeah, too much time, 399 00:26:15,080 --> 00:26:18,640 Speaker 1: because it does have a fun, interesting history. 400 00:26:18,840 --> 00:26:22,240 Speaker 2: But back to malted milk. Okay, okay, okay. 401 00:26:23,400 --> 00:26:27,920 Speaker 1: Horlic's malted milk tablets were frequently included in children's and workers' 402 00:26:28,000 --> 00:26:30,840 Speaker 1: lunches during the Great Depression in the nineteen thirties, and 403 00:26:30,920 --> 00:26:34,840 Speaker 1: for decades after, many kept an emergency stock of these 404 00:26:34,920 --> 00:26:41,760 Speaker 1: in their homes. Malted milk certainly made both Horlic brothers rich. 405 00:26:42,720 --> 00:26:48,199 Speaker 1: James moved back to London. Williams stayed in Racine and 406 00:26:48,280 --> 00:26:51,840 Speaker 1: he did donate a lot of his fortune to a school. 407 00:26:51,920 --> 00:26:57,159 Speaker 1: There's a hospital park. The boy Scouts and he was 408 00:26:57,160 --> 00:27:00,760 Speaker 1: one of the minibackers of a Scandinavian expedition to the 409 00:27:00,800 --> 00:27:05,480 Speaker 1: South Pole. The King of Norway gave him the Order 410 00:27:05,480 --> 00:27:09,560 Speaker 1: of Saint Olaf because of his contributions, and he was 411 00:27:09,600 --> 00:27:12,520 Speaker 1: the first American to ever receive that. And yes, the 412 00:27:12,560 --> 00:27:15,720 Speaker 1: Horlic Mountains, as I said earlier, as a mountain range 413 00:27:15,800 --> 00:27:22,840 Speaker 1: named after him, are the products. Yeah, the Horlick factory 414 00:27:22,920 --> 00:27:27,400 Speaker 1: in Racine closed in nineteen seventy five. Obviously there's still 415 00:27:27,480 --> 00:27:30,560 Speaker 1: it's still getting made, but that factory in particular closed 416 00:27:30,760 --> 00:27:34,560 Speaker 1: in nineteen seventy five. Yep. But this was a fun 417 00:27:36,560 --> 00:27:39,960 Speaker 1: I didn't realize that I was going to be reading 418 00:27:40,000 --> 00:27:42,520 Speaker 1: about one product that had such a big impact that 419 00:27:42,560 --> 00:27:44,160 Speaker 1: would have like a mountain range name. 420 00:27:44,400 --> 00:27:47,760 Speaker 2: Right, I mean, but also patent drama, like I know 421 00:27:47,800 --> 00:27:50,720 Speaker 2: how much you love, yes, a good dry patent drama read, 422 00:27:50,920 --> 00:27:51,960 Speaker 2: so I do. 423 00:27:52,440 --> 00:27:57,480 Speaker 1: I was reading that like like legal document, like WHOA vivted? 424 00:28:01,000 --> 00:28:01,760 Speaker 2: Because I think I. 425 00:28:01,720 --> 00:28:05,639 Speaker 1: Found that a bit later in my research. Most of 426 00:28:05,640 --> 00:28:07,480 Speaker 1: the things were just like, yeah, the Horlick brothers, one 427 00:28:07,520 --> 00:28:10,280 Speaker 1: of them invented it. And then I found this at 428 00:28:10,320 --> 00:28:12,959 Speaker 1: this one document and was like, no, they didn't, And 429 00:28:13,000 --> 00:28:16,760 Speaker 1: it opened up all this like other alleys for me 430 00:28:16,840 --> 00:28:24,240 Speaker 1: to go down, like oh pat and drum Okay, heck 431 00:28:24,359 --> 00:28:28,879 Speaker 1: yeah yeah, so yes, I think that's what we have 432 00:28:28,960 --> 00:28:30,800 Speaker 1: to say about malted milk for now. 433 00:28:31,560 --> 00:28:36,919 Speaker 2: It is. Of course, if y'all have any personal associations stories, recipes, 434 00:28:37,040 --> 00:28:39,000 Speaker 2: we would love to hear about it. 435 00:28:39,960 --> 00:28:44,440 Speaker 1: Yes, But in the meantime, we do already have some 436 00:28:44,560 --> 00:28:45,320 Speaker 1: listener mail for. 437 00:28:45,280 --> 00:28:47,200 Speaker 2: You, and we will get into that as soon as 438 00:28:47,200 --> 00:28:48,760 Speaker 2: we get back from one more quick break for a 439 00:28:48,800 --> 00:28:58,760 Speaker 2: word from our sponsors. And we're back. 440 00:28:58,800 --> 00:29:02,040 Speaker 1: Thank you, sponsor, Yes, thank you, And we're back with 441 00:29:11,640 --> 00:29:15,840 Speaker 1: drama in the Antarctic. 442 00:29:17,040 --> 00:29:21,160 Speaker 2: In the Mountains of madness. Yes, yes, I love it. Yes. 443 00:29:22,160 --> 00:29:25,320 Speaker 1: So today we are going to split up a letter 444 00:29:25,720 --> 00:29:28,920 Speaker 1: that we receive from Joe. We always love receiving long letters. 445 00:29:28,920 --> 00:29:32,840 Speaker 1: Oh yeah, limit yourself at all? Yeah, no, no, yes, 446 00:29:33,560 --> 00:29:37,479 Speaker 1: but Joe wrote, happy fall. I was listening to one 447 00:29:37,520 --> 00:29:39,200 Speaker 1: of your episodes in the kitchen while I was cooking 448 00:29:39,240 --> 00:29:42,400 Speaker 1: as I usually do, when my brother wandered into help. 449 00:29:42,960 --> 00:29:45,680 Speaker 1: After a moment, he commented that either I talk like 450 00:29:45,720 --> 00:29:48,440 Speaker 1: you or you talk like me, which I thought was hilarious. 451 00:29:48,920 --> 00:29:54,040 Speaker 1: Do you know that there is a linguistic phenomenon called entrainment. 452 00:29:55,080 --> 00:29:58,360 Speaker 1: It's when two or more speakers subconsciously start to adjust 453 00:29:58,600 --> 00:30:03,440 Speaker 1: to one another's language practices in trainment in action. 454 00:30:04,120 --> 00:30:06,200 Speaker 2: But onwards to water chestnuts. 455 00:30:07,840 --> 00:30:11,360 Speaker 1: The Philippines has many variations of lumpia, and this is 456 00:30:11,360 --> 00:30:16,000 Speaker 1: a variation of lupiong satiwa, which is wrapped in a 457 00:30:16,040 --> 00:30:18,720 Speaker 1: fresh wrapper and is a personal favorite. And there's a 458 00:30:18,760 --> 00:30:24,160 Speaker 1: link enclosed. In grad school, my roommates entered a cooking 459 00:30:24,240 --> 00:30:27,160 Speaker 1: contest hosted by our college where we did our take 460 00:30:27,200 --> 00:30:30,400 Speaker 1: on a British roast dinner. We all came from different 461 00:30:30,440 --> 00:30:33,440 Speaker 1: parts of the world and contributed a traditional dish as 462 00:30:33,440 --> 00:30:38,280 Speaker 1: an element of the roast dinner, and mine was lupiong hubad. Oh, 463 00:30:38,320 --> 00:30:41,920 Speaker 1: I'm so sorry if I'm mistronouncing that I made min 464 00:30:42,000 --> 00:30:46,320 Speaker 1: vegetarian because we had two meat entrees already. Lupiong hubad 465 00:30:46,640 --> 00:30:49,280 Speaker 1: usually calls for hikima, but I couldn't find it, so 466 00:30:49,400 --> 00:30:54,120 Speaker 1: I figured canned water chestnuts were a similar enough textural substitute. 467 00:30:54,440 --> 00:30:57,240 Speaker 1: We practiced our entry for an entire weekend and ended 468 00:30:57,280 --> 00:31:01,720 Speaker 1: up winning the International Taste Prize. You're so proud. Here's 469 00:31:01,760 --> 00:31:04,160 Speaker 1: a link to the more traditional recipe as well as 470 00:31:04,160 --> 00:31:06,880 Speaker 1: my variation. I hope you try both. 471 00:31:08,000 --> 00:31:13,080 Speaker 2: Okay, Joe continues, the pantamorto episode was such a coincidence. 472 00:31:13,200 --> 00:31:15,920 Speaker 2: On November two, I attended a colleague's talk on their 473 00:31:15,920 --> 00:31:19,640 Speaker 2: sabbatical research which looked at the cultural and ecological significance 474 00:31:19,640 --> 00:31:22,680 Speaker 2: of monarch butterflies. They mentioned all the same things you 475 00:31:22,680 --> 00:31:25,719 Speaker 2: did about monarch butterfly migrations, as well as the belief 476 00:31:25,760 --> 00:31:29,320 Speaker 2: associated with their return to Mexico. They even served pondamorto, 477 00:31:29,400 --> 00:31:32,120 Speaker 2: which I'd never tried before. I loved it. And we'll 478 00:31:32,160 --> 00:31:34,880 Speaker 2: definitely look for the fancier variations of the Mexican bakeries 479 00:31:34,920 --> 00:31:39,800 Speaker 2: near me next year. And then we're gonna go through 480 00:31:39,960 --> 00:31:45,320 Speaker 2: the lumpiang Hubad recipe. Okay, yeah, all right. Ingredients one 481 00:31:45,360 --> 00:31:48,320 Speaker 2: can of water chestnuts sliced, one can of bamboo shoots, 482 00:31:48,400 --> 00:31:52,480 Speaker 2: one carrot juliand one sweet potato juliande half a large 483 00:31:52,520 --> 00:31:56,360 Speaker 2: head of cabbage shredded, one tomato chopped, large onions sliced, 484 00:31:57,120 --> 00:32:00,400 Speaker 2: three to four garlic cloves minced, two tablespoons of fish sauce, 485 00:32:00,560 --> 00:32:04,800 Speaker 2: salt and pepper. Okay, recipe sautea the onions, garlic and 486 00:32:04,800 --> 00:32:07,600 Speaker 2: tomato and a little oil until soft and translucent. Add 487 00:32:07,600 --> 00:32:09,880 Speaker 2: the sweet potatoes and carrots and cook for about three minutes, 488 00:32:10,000 --> 00:32:13,160 Speaker 2: or until the sweet potatoes are slightly crisp. Add the water, 489 00:32:13,240 --> 00:32:15,640 Speaker 2: chestnuts and bamboo, then season with a fish sauce, salt, 490 00:32:15,680 --> 00:32:17,880 Speaker 2: and pepper. Cook for another minute or two. It won't 491 00:32:17,880 --> 00:32:20,040 Speaker 2: take long for either of them to cook. Add the 492 00:32:20,080 --> 00:32:22,640 Speaker 2: cabbage last, Lower the heat and cook it until slightly 493 00:32:22,680 --> 00:32:25,440 Speaker 2: wilted and bright green in color. Turn off the heat. 494 00:32:25,960 --> 00:32:27,800 Speaker 2: Serve with the sauce from the lump young sorry wa 495 00:32:27,920 --> 00:32:33,120 Speaker 2: recipe or mung tomas I don't know, or even hoisten 496 00:32:33,160 --> 00:32:37,200 Speaker 2: sauce ps. If anyone did want the hot chocolate or 497 00:32:37,480 --> 00:32:40,240 Speaker 2: Champorado recipes I sent you, please feel free to share them. 498 00:32:40,600 --> 00:32:45,120 Speaker 2: I hope you've been enjoying the tablea, yes, because they 499 00:32:45,120 --> 00:32:47,560 Speaker 2: did send some tablea to both of us, and Annie 500 00:32:47,600 --> 00:32:50,400 Speaker 2: did give me mine. I did. She did not hoard 501 00:32:50,440 --> 00:32:51,160 Speaker 2: at all, thank you. 502 00:32:51,320 --> 00:32:56,360 Speaker 1: No, no, would never too suspicious superstitious for that kind 503 00:32:56,400 --> 00:32:56,760 Speaker 1: of thing. 504 00:32:57,920 --> 00:33:00,720 Speaker 2: And it is delicious. Oh, it makes it really really 505 00:33:00,760 --> 00:33:02,600 Speaker 2: really nice hot chocolate. Oh my goodness. 506 00:33:03,480 --> 00:33:08,800 Speaker 1: Yes, I'm very excited as we're moving into like cooler times, 507 00:33:08,840 --> 00:33:11,720 Speaker 1: holiday times to experiment. 508 00:33:12,080 --> 00:33:14,720 Speaker 2: Yeah, yeah, we did have. We did have a really 509 00:33:14,760 --> 00:33:17,560 Speaker 2: good cold snap a few weeks ago, and and so 510 00:33:17,640 --> 00:33:19,840 Speaker 2: I definitely was. I was like, yes, this is what 511 00:33:19,960 --> 00:33:21,800 Speaker 2: is happening, and it was really lovely. 512 00:33:22,600 --> 00:33:27,160 Speaker 1: Yes, and this recipe sounds great too. Yeah, truly, you listeners. 513 00:33:27,920 --> 00:33:31,520 Speaker 1: I don't know if you you appreciate how much we 514 00:33:31,640 --> 00:33:33,720 Speaker 1: love when you send recipes And there are some that 515 00:33:33,800 --> 00:33:36,040 Speaker 1: some of you have sent in that I make like 516 00:33:36,360 --> 00:33:42,760 Speaker 1: pretty consistently. So thank you for doing that. Sounds so good, awesome. 517 00:33:42,840 --> 00:33:45,560 Speaker 2: Yeah, I don't think I've had this specific type of olympia, 518 00:33:45,800 --> 00:33:50,600 Speaker 2: but but I do. Yes, yes, just yes, yeah, the 519 00:33:50,640 --> 00:33:51,320 Speaker 2: answer is yes. 520 00:33:52,280 --> 00:33:55,600 Speaker 1: Well, and it's really funny because also when I was 521 00:33:55,640 --> 00:34:00,560 Speaker 1: reading this, I didn't I've never heard of in trainment. 522 00:34:01,760 --> 00:34:04,120 Speaker 1: That makes so much sense to me though, Oh yeah, 523 00:34:04,120 --> 00:34:09,320 Speaker 1: I myself doing that sometimes. I mean, there's kind of 524 00:34:09,360 --> 00:34:11,720 Speaker 1: a running joke, especially with my friends in the South, 525 00:34:11,800 --> 00:34:13,600 Speaker 1: where like if you talk to your Southern family, all 526 00:34:13,600 --> 00:34:15,600 Speaker 1: of a sudden, this accent comes out. You did not 527 00:34:15,719 --> 00:34:20,560 Speaker 1: know he was lying in Wait, yeah, so that I 528 00:34:20,600 --> 00:34:22,520 Speaker 1: mean that that definitely makes sense to me. But thank 529 00:34:22,560 --> 00:34:25,200 Speaker 1: you for teaching. I didn't know about that, so thank you. 530 00:34:25,960 --> 00:34:29,799 Speaker 2: Uh, yeah, that is that is a fun thing like 531 00:34:29,920 --> 00:34:33,560 Speaker 2: I notice us doing it sometimes, like especially there was 532 00:34:33,600 --> 00:34:38,600 Speaker 2: one time when a nice weight staff human came up 533 00:34:38,600 --> 00:34:42,120 Speaker 2: to take our order at a restaurant and they were like, 534 00:34:42,520 --> 00:34:46,480 Speaker 2: how you guys doing, And we said, simultaneously in exactly 535 00:34:46,520 --> 00:34:55,040 Speaker 2: the same tone, good, how are you? Yep, And I 536 00:34:55,080 --> 00:34:57,719 Speaker 2: felt like we were the creepy twins from the Shiness 537 00:34:57,800 --> 00:34:58,640 Speaker 2: for just a second. 538 00:34:58,800 --> 00:35:02,280 Speaker 1: But too, I'm glad we were on the same mindset 539 00:35:02,320 --> 00:35:07,480 Speaker 1: about that. Yeah, not in a bad way necessarily, but 540 00:35:07,840 --> 00:35:15,640 Speaker 1: now well. Thank you so much to Joe for writing in. 541 00:35:17,160 --> 00:35:19,120 Speaker 1: If you would like to write to us, we would 542 00:35:19,200 --> 00:35:21,920 Speaker 1: love to hear from you. You can email us at 543 00:35:21,920 --> 00:35:23,640 Speaker 1: hello at savorpod dot com. 544 00:35:23,840 --> 00:35:26,480 Speaker 2: We are also hypothetically on social media. You can find 545 00:35:26,560 --> 00:35:29,560 Speaker 2: us on Twitter, Facebook, and Instagram at saber pod, and 546 00:35:29,600 --> 00:35:31,880 Speaker 2: we do hope to hear from you. Savor is production 547 00:35:31,920 --> 00:35:34,400 Speaker 2: of iHeartRadio. For more podcasts from my Heart Radio, you 548 00:35:34,440 --> 00:35:37,480 Speaker 2: can visit the iHeartRadio app, Apple Podcasts, or wherever you 549 00:35:37,520 --> 00:35:39,920 Speaker 2: listen to your favorite shows. Thanks as always to our 550 00:35:40,000 --> 00:35:43,320 Speaker 2: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening, 551 00:35:43,360 --> 00:35:45,040 Speaker 2: and we hope that lots more good things are coming 552 00:35:45,120 --> 00:35:53,160 Speaker 2: your way.