1 00:00:07,800 --> 00:00:09,799 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio 2 00:00:09,840 --> 00:00:12,319 Speaker 1: and Stuff Media. I'm Annieres and I'm Lauren Volcabam, and 3 00:00:12,480 --> 00:00:16,959 Speaker 1: today we're talking about Salisbury steak. Indeed, and this one 4 00:00:17,360 --> 00:00:20,640 Speaker 1: has been on my personal shortlist since we first started 5 00:00:20,640 --> 00:00:24,360 Speaker 1: this show. Yes, because in the early days of food Stuff, 6 00:00:24,640 --> 00:00:30,120 Speaker 1: I googled weird is food stories and Salsbory's steak came 7 00:00:30,200 --> 00:00:34,120 Speaker 1: up on the list. Wow, which having done the research 8 00:00:34,159 --> 00:00:37,680 Speaker 1: now I'm not surprised by this one is great. Yeah, 9 00:00:37,720 --> 00:00:44,440 Speaker 1: there's like Nazis and uh and weird like health food 10 00:00:44,479 --> 00:00:51,640 Speaker 1: movement stuff, oh like a being experiments. Yeah, it's It's 11 00:00:51,680 --> 00:00:55,440 Speaker 1: honestly one of my favorites, one of my favorite topics, 12 00:00:55,480 --> 00:00:59,480 Speaker 1: like in recent memory. It is excellent and weirdly enough, 13 00:00:59,560 --> 00:01:01,880 Speaker 1: kind of finly because yeah, it was sort of a 14 00:01:01,920 --> 00:01:04,120 Speaker 1: fat diet for a while. It was part of a 15 00:01:04,120 --> 00:01:08,959 Speaker 1: fat diet, believe it or not, believe it. Believe it. 16 00:01:09,440 --> 00:01:11,720 Speaker 1: When I was thinking about this, I at first I thought, 17 00:01:12,680 --> 00:01:14,920 Speaker 1: I don't think I've ever had Salsbury steak outside of 18 00:01:14,920 --> 00:01:18,040 Speaker 1: a frozen food dining hall situation. But then I started 19 00:01:18,040 --> 00:01:22,160 Speaker 1: thinking about the difference between country fried steak um and 20 00:01:22,360 --> 00:01:25,440 Speaker 1: Salsbury steak, and I think in my family, even though 21 00:01:25,480 --> 00:01:29,440 Speaker 1: we called it country fried steak, it was actually Salsbury 22 00:01:29,480 --> 00:01:33,280 Speaker 1: steak because it wasn't breaded. Yeah, and it had brown gravy, 23 00:01:33,520 --> 00:01:37,520 Speaker 1: and I guess chicken fried steak usually has white gravy. 24 00:01:37,640 --> 00:01:41,000 Speaker 1: This is from a very quick preparsory Google search, and 25 00:01:41,080 --> 00:01:45,119 Speaker 1: white gravy is how my grandmother served it chicken fried steak. 26 00:01:46,160 --> 00:01:49,720 Speaker 1: But that was also it wasn't like a burger anyway, 27 00:01:50,200 --> 00:01:52,520 Speaker 1: So maybe I've had more different episode. I don't think 28 00:01:52,520 --> 00:01:55,960 Speaker 1: I've ever had Salsbury steak. I don't think I've had 29 00:01:56,000 --> 00:02:01,240 Speaker 1: a lot of meat loaf, yes, which is adjacent. Yeah, 30 00:02:01,400 --> 00:02:04,960 Speaker 1: my dad loved what I think was now Salisbury steak. 31 00:02:05,040 --> 00:02:08,480 Speaker 1: That was like one of his favorite things. Yes, and 32 00:02:08,639 --> 00:02:13,239 Speaker 1: we wanted to say before we get started. Hamburger Future 33 00:02:13,240 --> 00:02:16,840 Speaker 1: episode definitely happening. Oh yeah, yeah, yeah, we had to. 34 00:02:17,560 --> 00:02:21,239 Speaker 1: It's adjacent. There's a Venn diagram. Yes, we're going to 35 00:02:21,360 --> 00:02:24,560 Speaker 1: mention some Hamburger facts because they are closely related, but 36 00:02:24,600 --> 00:02:28,040 Speaker 1: that it's a whole, it's deserving of its own episode. 37 00:02:28,040 --> 00:02:31,800 Speaker 1: Oh absolutely, yes. But today we are talking about something else, 38 00:02:31,919 --> 00:02:38,480 Speaker 1: which brings us to our question. Salves very steak, what 39 00:02:38,760 --> 00:02:42,440 Speaker 1: is it well. Salisbury steak is a dish consisting of 40 00:02:42,480 --> 00:02:46,040 Speaker 1: ground meat, usually beef sometimes beef and pork, formed into 41 00:02:46,120 --> 00:02:49,839 Speaker 1: ovular patties and pan fried a k a sauteid, then 42 00:02:50,160 --> 00:02:53,959 Speaker 1: finished or perhaps served with gravy, usually a brown gravy 43 00:02:54,080 --> 00:02:56,440 Speaker 1: or or sometimes what I've seen referred to as a 44 00:02:56,480 --> 00:02:59,400 Speaker 1: as a brown sauce, which if you're not from the 45 00:02:59,440 --> 00:03:01,520 Speaker 1: American mid ust you might be confused about it. Just 46 00:03:01,800 --> 00:03:05,359 Speaker 1: it doesn't have flour, I think is the main differ anyway. Um, Yes, 47 00:03:05,720 --> 00:03:08,600 Speaker 1: the patties are often plumped up and made more cohesive 48 00:03:08,639 --> 00:03:11,600 Speaker 1: with bread crumbs and or a raw egg, and seasoned 49 00:03:11,600 --> 00:03:13,720 Speaker 1: with stuff like a salt and pepper of course, but 50 00:03:13,800 --> 00:03:16,960 Speaker 1: then worce to shear, sauce, ketchup, mustard, powder and onion. 51 00:03:17,480 --> 00:03:21,079 Speaker 1: The patties are cooked completely through. Sometimes onions are also 52 00:03:21,120 --> 00:03:23,760 Speaker 1: cooked down in the gravy, and mushrooms are sometimes added 53 00:03:23,760 --> 00:03:26,400 Speaker 1: to that as well. And yeah, the gravy itself is 54 00:03:26,480 --> 00:03:30,359 Speaker 1: made from broth again usually beef sometimes chicken more worse 55 00:03:30,440 --> 00:03:33,440 Speaker 1: to shear and catch up, and flour or cornstarch as 56 00:03:33,480 --> 00:03:37,720 Speaker 1: a thickener. The result is salty and savory and tender 57 00:03:37,800 --> 00:03:40,720 Speaker 1: soft and like just a whole pile of comforting. Um. 58 00:03:40,760 --> 00:03:43,040 Speaker 1: It's often served with other comfort foods that pair well 59 00:03:43,040 --> 00:03:46,000 Speaker 1: with gravy, like mashed potatoes or like soft dinner rolls, 60 00:03:46,080 --> 00:03:49,920 Speaker 1: and alongside steamed or boiled vegetables like green peas, carrots, 61 00:03:50,000 --> 00:03:53,760 Speaker 1: or green beans. And yeah, for all y'all who ain't 62 00:03:53,760 --> 00:03:56,240 Speaker 1: from around here, that means that this is a like 63 00:03:56,360 --> 00:04:01,400 Speaker 1: really classic mid century Midwestern American sort of dish. Yeah, 64 00:04:01,480 --> 00:04:06,440 Speaker 1: which is very funny because I I thought it was English, 65 00:04:06,600 --> 00:04:09,480 Speaker 1: And despite being a popular dish in England, it is 66 00:04:09,520 --> 00:04:14,640 Speaker 1: not named after Salisbury, England. It's an American originalsh ish. Yes, 67 00:04:14,680 --> 00:04:17,320 Speaker 1: and these days it also kind of sometimes it's called 68 00:04:17,360 --> 00:04:21,160 Speaker 1: hamburger steak yeah um. And it can be made as 69 00:04:21,200 --> 00:04:24,520 Speaker 1: simply or as fancily as you want, with a different 70 00:04:24,640 --> 00:04:28,839 Speaker 1: meats or blends of ground meats, a pork, turkey, venison, 71 00:04:29,400 --> 00:04:33,919 Speaker 1: feel lean or fatty cuts. Other ingredients in the patties 72 00:04:33,960 --> 00:04:38,640 Speaker 1: from like bell peppers or celery, to halapenos to buttercracker crumbs, 73 00:04:38,680 --> 00:04:42,799 Speaker 1: too prepared mustard, to spinach, to garlic or fresh herbs. 74 00:04:43,200 --> 00:04:45,839 Speaker 1: You can use dried soup mix or bullion or canned 75 00:04:45,839 --> 00:04:49,000 Speaker 1: condensed soup or canned gravy. You can make a beshamel, 76 00:04:49,120 --> 00:04:51,600 Speaker 1: you can add sherry. You can bake the ingredients plus 77 00:04:51,680 --> 00:04:54,880 Speaker 1: potatoes up in like a casserole. Part of the appeal 78 00:04:55,400 --> 00:04:57,360 Speaker 1: is that it's adaptable to what you have on hand, 79 00:04:57,480 --> 00:05:00,640 Speaker 1: and it's honestly pretty difficult to like bess up beyond 80 00:05:00,720 --> 00:05:04,599 Speaker 1: ed ability. Yeah, I can see that. It was very wonderful. 81 00:05:06,400 --> 00:05:08,920 Speaker 1: And I'm going to insert a solid piece of life 82 00:05:08,960 --> 00:05:14,720 Speaker 1: advice right here. Okay, do not do not look up 83 00:05:15,120 --> 00:05:19,520 Speaker 1: the Urban Dictionary definition of Saulsberry steak. I am begging you, 84 00:05:19,560 --> 00:05:22,520 Speaker 1: don't do it. Oh okay, this is not some kind 85 00:05:22,520 --> 00:05:25,400 Speaker 1: of trick. It is not reverse psychology. Okay, just just don't. 86 00:05:25,560 --> 00:05:28,080 Speaker 1: Just for for your own sanity, don't do it. Your 87 00:05:28,120 --> 00:05:32,200 Speaker 1: life will be better all for it. Okay, all right, well, 88 00:05:32,279 --> 00:05:35,320 Speaker 1: duly noted. That's you know, if I could, if I 89 00:05:35,360 --> 00:05:37,479 Speaker 1: could go back in time and tell myself not to 90 00:05:37,560 --> 00:05:41,760 Speaker 1: look up certain things, I would take my own advice. Well, 91 00:05:41,839 --> 00:05:45,840 Speaker 1: I am offering advice now, and I beg you it. 92 00:05:47,160 --> 00:05:53,400 Speaker 1: Uh well, yes, that brings us to nutrition. God, sure, 93 00:05:53,520 --> 00:05:57,720 Speaker 1: let's talk about nutrition. Uh yeah, it's it's I mean, 94 00:05:57,760 --> 00:05:59,880 Speaker 1: it's pan fried beef, you know, so like it's high 95 00:05:59,880 --> 00:06:03,440 Speaker 1: in protein. It's got a good smattering of minerals depending 96 00:06:03,440 --> 00:06:05,479 Speaker 1: on how you make it, of course. Um, the the 97 00:06:05,520 --> 00:06:08,000 Speaker 1: dish tends to have a lot of fat and salt, 98 00:06:08,360 --> 00:06:10,880 Speaker 1: not a lot of fiber or vitamins. Like it'll fill 99 00:06:10,920 --> 00:06:13,840 Speaker 1: you up, but is best paired with vegetables and some 100 00:06:13,920 --> 00:06:16,960 Speaker 1: grains to help keep you going. Yeah. Yeah, and we 101 00:06:17,000 --> 00:06:20,440 Speaker 1: do have some numbers. Well, yeah, Like it's difficult to 102 00:06:20,480 --> 00:06:22,760 Speaker 1: gauge the popularity of this dish because it's such a 103 00:06:22,800 --> 00:06:26,760 Speaker 1: homey kind of thing, but yeah, a couple numbers for you. Um. 104 00:06:26,839 --> 00:06:30,000 Speaker 1: The most made and reviewed recipe for Salsbury steak on 105 00:06:30,040 --> 00:06:33,039 Speaker 1: all recipes dot com UM that I could find anyway, 106 00:06:33,240 --> 00:06:36,280 Speaker 1: has been made by at least seven thousand users and 107 00:06:36,400 --> 00:06:40,039 Speaker 1: reviewed three thousand times, and it is a It's rated 108 00:06:40,080 --> 00:06:42,280 Speaker 1: a four and a half star recipe by those users. 109 00:06:42,640 --> 00:06:48,000 Speaker 1: Nice so good, and it shows up all over the 110 00:06:48,040 --> 00:06:52,960 Speaker 1: place in a prepared food companies UH product lineups, UM Banquet, 111 00:06:53,000 --> 00:06:56,640 Speaker 1: Boston Market, Didn'teemore, Hormel, Healthy Choice, Hungry, man Lin Cuisine, 112 00:06:56,640 --> 00:07:01,400 Speaker 1: Marie Calendars, Michelina's Staffers. It comes canned and frozen dinners 113 00:07:01,400 --> 00:07:04,839 Speaker 1: and shelf stable microwave meals. Um, there's a banquet brand 114 00:07:04,880 --> 00:07:09,280 Speaker 1: frozen Salisbury steak pot pie. I've had. That's it good? 115 00:07:10,160 --> 00:07:12,320 Speaker 1: I mean yeah, it's salty in it. It's like a 116 00:07:12,440 --> 00:07:17,880 Speaker 1: nice pie crust, so pretty good. Uh. Have restaurants and 117 00:07:18,000 --> 00:07:21,440 Speaker 1: other food service outlets can buy like frozen pans of 118 00:07:21,480 --> 00:07:25,920 Speaker 1: like fifty Salisbury steaks at one go. WHOA. If that's 119 00:07:25,960 --> 00:07:28,040 Speaker 1: the thing you're interested in, it's out there there you go. 120 00:07:28,400 --> 00:07:31,360 Speaker 1: It exists. And this is one of those dishes named 121 00:07:31,360 --> 00:07:37,720 Speaker 1: after one specific and very fascinating person, Dr James Henry Salisbury. 122 00:07:38,000 --> 00:07:39,880 Speaker 1: And we'll get into that, but first we're gonna take 123 00:07:39,880 --> 00:07:51,680 Speaker 1: a quick break for word from our sponsor, and we're back. 124 00:07:51,720 --> 00:07:55,680 Speaker 1: Thank you sponsor, Yes, thank you, and again Hamburger meatloaf 125 00:07:56,080 --> 00:08:01,120 Speaker 1: different episodes, but very briefly. Cattle were domesticated around ten 126 00:08:01,160 --> 00:08:03,320 Speaker 1: thousand years ago in Mesopotamia. I'm pretty sure that's come 127 00:08:03,400 --> 00:08:08,840 Speaker 1: up in a another episode in there was an influx 128 00:08:08,880 --> 00:08:12,480 Speaker 1: of German immigrants into the United States after several revolutions 129 00:08:12,600 --> 00:08:16,200 Speaker 1: reverberated across the thirty nine states of the German Confederation. 130 00:08:16,680 --> 00:08:19,760 Speaker 1: Several of these German immigrants opened beer gardens, where they 131 00:08:19,840 --> 00:08:23,680 Speaker 1: offered meats prepared in the German style. In particular the 132 00:08:23,720 --> 00:08:27,120 Speaker 1: style of Hamburg, a German city known for its high 133 00:08:27,280 --> 00:08:31,040 Speaker 1: quality beef. This beef was prepared as chopped steak, and 134 00:08:31,120 --> 00:08:34,640 Speaker 1: this was called Hamburg style, although in the US the 135 00:08:34,720 --> 00:08:38,320 Speaker 1: quality of the beef was not that high, not equitable 136 00:08:38,320 --> 00:08:42,440 Speaker 1: to what you'd get in Hamburg. Nevertheless, the name sounded 137 00:08:42,440 --> 00:08:45,840 Speaker 1: classier than ground beef, so they went with it. The 138 00:08:45,920 --> 00:08:48,840 Speaker 1: dish went mainstream in America after its appearance at the 139 00:08:48,880 --> 00:08:52,360 Speaker 1: eighteen seventy six World's Fair in Philadelphia, becoming a cheap 140 00:08:52,400 --> 00:08:56,199 Speaker 1: menu item across the country. And yes, yes, Hamburg Hamburger. 141 00:08:56,400 --> 00:09:00,520 Speaker 1: Different episode. Also, there's a book called Hamburger History. Yes, 142 00:09:00,920 --> 00:09:03,880 Speaker 1: I want to read it, but no, not now, not 143 00:09:03,880 --> 00:09:07,839 Speaker 1: not today, at this time. It wasn't in the mid 144 00:09:07,960 --> 00:09:12,080 Speaker 1: of the middle note in this current day time. Yes, 145 00:09:12,440 --> 00:09:15,760 Speaker 1: it wasn't uncommon for chopped raw beef to be prescribed 146 00:09:16,360 --> 00:09:22,839 Speaker 1: for digestive problems. Inter Dr Salisbury. Okay, this guy, this 147 00:09:22,880 --> 00:09:26,880 Speaker 1: whole dude, Oh my gosh. He was born in Scott, 148 00:09:26,920 --> 00:09:30,240 Speaker 1: New York in eighty three. After getting degrees in chemistry 149 00:09:30,240 --> 00:09:33,360 Speaker 1: and natural science, he headed to medical school. And he 150 00:09:33,440 --> 00:09:35,680 Speaker 1: was a big believer that you are what you eat, 151 00:09:35,720 --> 00:09:39,320 Speaker 1: and that food majorly impacts your health. And not only 152 00:09:39,400 --> 00:09:45,400 Speaker 1: that certain foods were preventative and curative, especially of digestive ailments. 153 00:09:45,840 --> 00:09:48,240 Speaker 1: One of the best foods for your health and digestive 154 00:09:48,240 --> 00:09:52,880 Speaker 1: system in his mind missed beef patties sure cooked unlike 155 00:09:52,880 --> 00:09:57,680 Speaker 1: previous recommendations. Not only that, he warned against overconsumption of 156 00:09:57,720 --> 00:10:01,320 Speaker 1: fruits and vegetables quote at the expense of more substantial 157 00:10:01,679 --> 00:10:06,280 Speaker 1: elements a L I M E N s um and led. 158 00:10:06,320 --> 00:10:12,040 Speaker 1: This led to children having what he called summer complaints. So, okay, 159 00:10:12,080 --> 00:10:15,560 Speaker 1: if you've never heard the term element as I had not, 160 00:10:15,960 --> 00:10:19,400 Speaker 1: it's um. It's just a now archaic and slightly hoity toity, 161 00:10:19,520 --> 00:10:22,600 Speaker 1: or at least like very technical way of saying nourishment 162 00:10:22,720 --> 00:10:25,679 Speaker 1: or sustenance. It dates from the fourteen hundreds from Latin, 163 00:10:25,720 --> 00:10:29,080 Speaker 1: and was common in medical texts through the early eighteen hundreds. 164 00:10:29,120 --> 00:10:32,880 Speaker 1: So he was honestly being like a little pretentious. No, 165 00:10:33,000 --> 00:10:36,520 Speaker 1: not this guy. That doesn't sound right. Oh, and if 166 00:10:36,559 --> 00:10:40,280 Speaker 1: you've never heard the term summer complaints as I had not, UM, 167 00:10:40,360 --> 00:10:43,600 Speaker 1: it means a gas for intestinal infection UM, particularly from 168 00:10:43,640 --> 00:10:47,600 Speaker 1: like bacterial food poisoning, and particularly resulting in diarrhea like 169 00:10:47,679 --> 00:10:51,560 Speaker 1: dysentery um, the kind of like a fun term for 170 00:10:51,640 --> 00:10:57,559 Speaker 1: dysentery um and most dangerous in children and infants, and 171 00:10:57,640 --> 00:11:01,360 Speaker 1: so yeah, a summer complaints was a cause of much 172 00:11:01,400 --> 00:11:05,320 Speaker 1: concern during the hot summer months in places with poor sanitation. 173 00:11:05,600 --> 00:11:08,360 Speaker 1: UM from the early eighteen hundreds through like the nineties 174 00:11:08,480 --> 00:11:10,920 Speaker 1: or fifties. UM the term passed out of usage in 175 00:11:10,960 --> 00:11:16,560 Speaker 1: the following decades. But okay, how did Dr Salsbury arrive 176 00:11:16,600 --> 00:11:20,920 Speaker 1: at the conclusion that chopped beef was a health food? 177 00:11:21,840 --> 00:11:27,800 Speaker 1: Well fascinating science of a kind of a kind. According 178 00:11:27,800 --> 00:11:31,080 Speaker 1: to the explanation contained in the preface of his book 179 00:11:31,160 --> 00:11:34,120 Speaker 1: that he wrote quote in eighteen fifty four, the idea 180 00:11:34,200 --> 00:11:36,560 Speaker 1: came to me in one of my solitary hours to 181 00:11:36,679 --> 00:11:39,720 Speaker 1: try the effect of living exclusively upon one food at 182 00:11:39,720 --> 00:11:43,320 Speaker 1: a time. This experiment I began upon myself alone. At first, 183 00:11:43,600 --> 00:11:48,000 Speaker 1: I opened this line of experiments with baked beans. I 184 00:11:48,040 --> 00:11:50,800 Speaker 1: had not lived upon this food over three days before 185 00:11:50,920 --> 00:11:54,840 Speaker 1: light began to break. I became very flatulent and constipated, 186 00:11:55,040 --> 00:11:59,120 Speaker 1: head dizzy, ears, ringing, limbs, prickly, and was wholly unfitted 187 00:11:59,160 --> 00:12:03,320 Speaker 1: for mental work. The microscopic examination of passages showed that 188 00:12:03,360 --> 00:12:08,280 Speaker 1: the bean food did not digest. Well, that guy has 189 00:12:08,320 --> 00:12:14,920 Speaker 1: some interesting hobbies living off of baked beans. Yeah, I mean, 190 00:12:15,000 --> 00:12:18,320 Speaker 1: I can see why those symptoms would be occurring. I 191 00:12:18,360 --> 00:12:22,960 Speaker 1: can as well. But his curiosity was not satiated, and 192 00:12:23,000 --> 00:12:27,199 Speaker 1: he somehow convinced six other people to come live with 193 00:12:27,280 --> 00:12:31,360 Speaker 1: him while subsisting often all baked bean diet in eighteen 194 00:12:31,480 --> 00:12:33,880 Speaker 1: fifty eight. And I could not stop laughing at this 195 00:12:34,040 --> 00:12:40,960 Speaker 1: and thinking about the lighthouse beans don't billion beans? Gosh, 196 00:12:41,120 --> 00:12:44,080 Speaker 1: you got a respect for the determination. Sure. He went 197 00:12:44,080 --> 00:12:46,480 Speaker 1: on to convince for other people to do something similar 198 00:12:46,480 --> 00:12:49,839 Speaker 1: with oatmeal porridge for thirty whole days. Oh my gosh. Yeah. 199 00:12:50,480 --> 00:12:53,280 Speaker 1: He conducted several more of these tests, eventually arriving at 200 00:12:53,280 --> 00:12:56,640 Speaker 1: the conclusion at the most easily digestible food was lean 201 00:12:56,880 --> 00:13:00,840 Speaker 1: mith beef, removed of connective tissue and fully cooked. He 202 00:13:00,920 --> 00:13:04,360 Speaker 1: believed this so strongly he decided to test out his 203 00:13:04,440 --> 00:13:07,480 Speaker 1: theories during the Civil War, giving Union soldiers beset with 204 00:13:07,559 --> 00:13:11,280 Speaker 1: chronic diarrhea chopped beef. And that's pretty much it. Yeah, 205 00:13:11,320 --> 00:13:14,640 Speaker 1: like three times a day, chopped beef. No vegetables, definitely, 206 00:13:14,679 --> 00:13:18,360 Speaker 1: no vegetables, yes, terrible. Yes. And also he was a 207 00:13:18,400 --> 00:13:20,200 Speaker 1: Civil War doctor by the way, it wasn't like he 208 00:13:20,280 --> 00:13:23,000 Speaker 1: was just some dude. Oh hey, can I conduct an 209 00:13:23,000 --> 00:13:27,480 Speaker 1: experiment on your six soldiers. Here's a Civil war doctor. Yes, yes, yes, 210 00:13:27,880 --> 00:13:29,520 Speaker 1: that that Yes he was. That is a true and 211 00:13:29,559 --> 00:13:33,880 Speaker 1: honest fact. He postulated the problem lined in the Emilsius 212 00:13:34,120 --> 00:13:37,720 Speaker 1: Army Biscuit diet. That's a quote. Here's what he specifically advised. 213 00:13:37,960 --> 00:13:40,559 Speaker 1: The first step is to wash out the sour stomach 214 00:13:40,640 --> 00:13:43,120 Speaker 1: and bowels and to change the food. The food selected 215 00:13:43,160 --> 00:13:46,000 Speaker 1: should be such as is least liable to ferment with 216 00:13:46,040 --> 00:13:50,440 Speaker 1: alcohol and acid yeast. This is muscle pulp of beef, 217 00:13:50,640 --> 00:13:54,200 Speaker 1: prepared as heretofore described, when it affords the maximum of 218 00:13:54,240 --> 00:13:57,839 Speaker 1: nourishment with the minimum of effort to the digestive organs. 219 00:13:57,880 --> 00:14:01,720 Speaker 1: Nothing else, nothing else but his food, except an occasional 220 00:14:01,840 --> 00:14:07,520 Speaker 1: change to broiled mutton just for just for flavor, Yeah, 221 00:14:08,200 --> 00:14:11,120 Speaker 1: every now and then. And yes, before the dish took 222 00:14:11,160 --> 00:14:16,600 Speaker 1: on his name, Salisbury called it muscle pulp of beef. Yeah. 223 00:14:16,800 --> 00:14:20,880 Speaker 1: And like note here that he wasn't actually talking about 224 00:14:21,120 --> 00:14:23,920 Speaker 1: ground beef. Um. The meat grinders that we know and 225 00:14:23,960 --> 00:14:26,800 Speaker 1: love today weren't invented until the eighteen nineties. Um, and 226 00:14:26,840 --> 00:14:29,440 Speaker 1: he wasn't talking about minced beef, although ground and minced 227 00:14:29,800 --> 00:14:32,400 Speaker 1: are parallel terms from British to American English. But he 228 00:14:32,600 --> 00:14:36,160 Speaker 1: wasn't talking about mincing up beef with a knife. UM. 229 00:14:36,200 --> 00:14:39,480 Speaker 1: His muscle pulp of beef called for the cook to 230 00:14:39,680 --> 00:14:43,200 Speaker 1: chop the surface of the meat repeatedly like pushing with 231 00:14:43,280 --> 00:14:45,680 Speaker 1: your kind of dull knife, I guess, like the fibrous 232 00:14:45,720 --> 00:14:49,200 Speaker 1: tissue of the meat down into the cutting board, and 233 00:14:49,400 --> 00:14:54,000 Speaker 1: then occasionally at intervals scraping the pulp off of the top. 234 00:14:55,120 --> 00:14:59,000 Speaker 1: Um to to use that to make your patties. UM. 235 00:14:59,040 --> 00:15:00,880 Speaker 1: At the time, a co and device for doing this 236 00:15:00,960 --> 00:15:02,880 Speaker 1: kind of work was not a knife as we would 237 00:15:02,960 --> 00:15:05,600 Speaker 1: use today, UM, but like a semicircle of metal with 238 00:15:05,640 --> 00:15:07,760 Speaker 1: a blade along the round edge and a handle on 239 00:15:07,800 --> 00:15:09,760 Speaker 1: the flat edge, UM, for use on a cutting board 240 00:15:09,920 --> 00:15:13,680 Speaker 1: or in a cutting bowl a cutting bowl. M. Yeah. 241 00:15:14,440 --> 00:15:18,280 Speaker 1: After thirty years of research in Salisbury published a book 242 00:15:18,320 --> 00:15:21,320 Speaker 1: all about this, all about his findings, called The Relation 243 00:15:21,680 --> 00:15:25,760 Speaker 1: of Alimentation and Disease. He wrote, healthy alimentation are feeding 244 00:15:25,840 --> 00:15:28,840 Speaker 1: upon such foods as a system can well digest and assimilate, 245 00:15:29,120 --> 00:15:33,360 Speaker 1: is always promotive of good health. Unhealthy alimentation always acts 246 00:15:33,400 --> 00:15:37,760 Speaker 1: as a cause of disease. And this is a whole book. 247 00:15:38,280 --> 00:15:42,080 Speaker 1: You can read it if you want to. Um. Interesting 248 00:15:42,320 --> 00:15:45,840 Speaker 1: to me, utmost is that his recipe for this muscle 249 00:15:45,840 --> 00:15:48,880 Speaker 1: pulp of lean beef made into cakes and broiled in 250 00:15:48,920 --> 00:15:52,280 Speaker 1: this book calls for worst to shear sauce if desired 251 00:15:52,600 --> 00:15:56,680 Speaker 1: UM other optional seasonings including mustard, horseradish, and lemon juice, 252 00:15:56,880 --> 00:15:59,720 Speaker 1: and he recommends a butter, salt and pepper in any case. Um. 253 00:15:59,760 --> 00:16:01,600 Speaker 1: Just I don't know. It's so weird and wonderful to 254 00:16:01,640 --> 00:16:03,440 Speaker 1: me that, like worster shear sauce was one of the 255 00:16:03,520 --> 00:16:11,960 Speaker 1: things that has remained stable in this recipe totally despite this, dude. Interesting. 256 00:16:12,120 --> 00:16:13,960 Speaker 1: Oh there was another and I don't remember the name 257 00:16:13,960 --> 00:16:15,000 Speaker 1: of it off the top of my head, there was 258 00:16:15,040 --> 00:16:19,280 Speaker 1: another um sauce that he said was acceptable to add in. 259 00:16:19,360 --> 00:16:21,120 Speaker 1: But but apparently it was like some kind of rival 260 00:16:21,160 --> 00:16:24,120 Speaker 1: to wister shear sauce, and like it did not make history. 261 00:16:24,560 --> 00:16:29,600 Speaker 1: So yeah, that's a rabbit hole for a different day though. Um. Yeah. 262 00:16:29,920 --> 00:16:33,800 Speaker 1: Also in this book, Salsbury recommended a new fangled device 263 00:16:33,840 --> 00:16:37,200 Speaker 1: for preparing his steaks UM, a chopper driven by a 264 00:16:37,280 --> 00:16:40,560 Speaker 1: hand crank. UM and the name of this thing was 265 00:16:40,800 --> 00:16:44,800 Speaker 1: American Chopper, which makes it real hilarious to Google search 266 00:16:45,360 --> 00:16:49,120 Speaker 1: these days. Yeah, I got a lot of memes and 267 00:16:49,200 --> 00:16:51,600 Speaker 1: not a whole lot of what I was looking for. 268 00:16:51,840 --> 00:16:56,320 Speaker 1: Helicopter images, There's or or the or the motorcycle TV 269 00:16:56,360 --> 00:17:00,520 Speaker 1: show American Shopper. Yeah, yeah, a lot of that anyway. 270 00:17:01,280 --> 00:17:04,600 Speaker 1: Also in this book, Salisbury claims that the stomach is 271 00:17:05,119 --> 00:17:08,879 Speaker 1: a meat digesting organ. That is a quote, um, which 272 00:17:08,880 --> 00:17:11,520 Speaker 1: he says explains why you can avoid disease for a 273 00:17:11,520 --> 00:17:15,000 Speaker 1: lot longer eating meat than eating even quote the best 274 00:17:15,119 --> 00:17:19,960 Speaker 1: vegetable products. Wow, he had it out for vegetables, he did. Um. 275 00:17:20,400 --> 00:17:24,760 Speaker 1: He also claimed that uh and I quote consumption strictly speaking, 276 00:17:25,040 --> 00:17:28,280 Speaker 1: is a disease caused by abnormal or unhealthy feeding or 277 00:17:28,320 --> 00:17:32,360 Speaker 1: feeding too excessively on the various preparations of grains, vegetables, sweets, 278 00:17:32,359 --> 00:17:35,920 Speaker 1: and fruits and the products developed from them by fermentation. 279 00:17:38,000 --> 00:17:42,280 Speaker 1: And you know, consumption is tuberculosis, which is an infectious 280 00:17:42,359 --> 00:17:45,159 Speaker 1: bacterial lung disease. Um. But to be fair, that had 281 00:17:45,200 --> 00:17:48,040 Speaker 1: only been sessed out like six years earlier, in two 282 00:17:48,040 --> 00:17:52,119 Speaker 1: and research into the disease was still ongoing. But I 283 00:17:52,200 --> 00:17:57,080 Speaker 1: just that one cracked me up. Anyway, people flipped out 284 00:17:57,200 --> 00:17:59,800 Speaker 1: about this book in a positive way. Yes, oh, they 285 00:18:00,000 --> 00:18:03,320 Speaker 1: of it. Englishwoman Elma Stewart was one of the most 286 00:18:03,359 --> 00:18:06,320 Speaker 1: the biggest fans. She raved about it and highly recommended it. 287 00:18:06,600 --> 00:18:09,360 Speaker 1: She got so many responses about the wonders of this 288 00:18:09,440 --> 00:18:12,760 Speaker 1: diet after she recommended it in her book What Must 289 00:18:12,800 --> 00:18:14,800 Speaker 1: I Do to Get Well and How Do I Keep 290 00:18:14,840 --> 00:18:17,919 Speaker 1: So she published some of these responses that she received, 291 00:18:17,960 --> 00:18:22,639 Speaker 1: and they were rave reviews. The diet was extremely popular 292 00:18:22,760 --> 00:18:26,320 Speaker 1: for the next twenty years. Oh yeah, um one Dr 293 00:18:26,680 --> 00:18:30,040 Speaker 1: W M. Hepburn wrote glowingly about it the book and 294 00:18:30,280 --> 00:18:34,080 Speaker 1: in the Philadelphia Medical and Surgical Journal and recommended purposefully 295 00:18:34,160 --> 00:18:36,800 Speaker 1: dulling the blades on your choppers so that you so 296 00:18:36,840 --> 00:18:40,880 Speaker 1: that you really mashed the meat. U Um. The dish 297 00:18:41,040 --> 00:18:45,120 Speaker 1: might not have gotten its name all the way until though. 298 00:18:45,200 --> 00:18:48,680 Speaker 1: Um that's the first known record imprint, according to Miriam Webster, 299 00:18:49,600 --> 00:18:54,680 Speaker 1: and yeah, history has been less kind. These initial reviewers 300 00:18:54,720 --> 00:18:57,680 Speaker 1: were um. The Google books scanned version of the second 301 00:18:57,800 --> 00:19:02,120 Speaker 1: edition bears a handry note on the title page that reads, 302 00:19:02,600 --> 00:19:11,160 Speaker 1: not worth the price of the paper periand Burn day 303 00:19:11,240 --> 00:19:17,560 Speaker 1: oh gosh um and yes. Meanwhile, developing again around the 304 00:19:17,600 --> 00:19:20,560 Speaker 1: same time, in the United States was this other chopped 305 00:19:20,680 --> 00:19:25,480 Speaker 1: beef patty dish, the hamburg steak. Yes. One nineteen o 306 00:19:25,560 --> 00:19:28,000 Speaker 1: four recipe for Hamburger steak called for a beef gravy 307 00:19:28,040 --> 00:19:32,639 Speaker 1: made of fat, flower water and catchup. Yeah yeah, adding 308 00:19:32,680 --> 00:19:35,240 Speaker 1: that ketchup into their um. And this recipe was from 309 00:19:35,240 --> 00:19:38,240 Speaker 1: the U. S. Navy's cookbook, indicating that the dish was 310 00:19:38,280 --> 00:19:42,920 Speaker 1: considered a decent combination of like healthful, approachable um, easy 311 00:19:42,960 --> 00:19:45,760 Speaker 1: to make, and inexpensive um. And it would persist in 312 00:19:45,840 --> 00:19:49,360 Speaker 1: Navy cookbooks largely unchanged throughout the years. Um. So yeah, 313 00:19:49,400 --> 00:19:56,160 Speaker 1: it wouldn't be called Salisbury steak until two edition. Um. Meanwhile, 314 00:19:56,240 --> 00:19:58,600 Speaker 1: also in nineteen o four, visitors to the St. Louis 315 00:19:58,640 --> 00:20:02,920 Speaker 1: World's Fair could try a trendy new dish, hamburg steak sandwiches. 316 00:20:04,240 --> 00:20:07,520 Speaker 1: And by this time, Yeah, the Auger driven meat grinder 317 00:20:07,560 --> 00:20:10,400 Speaker 1: had made it much easier to prepare meat for patties 318 00:20:10,440 --> 00:20:14,640 Speaker 1: like this. Salisbury steak fell to the wayside, eclipsed by 319 00:20:14,800 --> 00:20:19,560 Speaker 1: Hamburg steak and these fancy new hamburgers. Right. Salisbury stake 320 00:20:19,600 --> 00:20:22,480 Speaker 1: did experience a resurgence during World War One, when Americans 321 00:20:22,520 --> 00:20:26,800 Speaker 1: avoided German sounding foods. Yes and so here's where Nazis 322 00:20:26,800 --> 00:20:31,400 Speaker 1: come in. Yes, you never know from some things I read. 323 00:20:31,560 --> 00:20:36,040 Speaker 1: Frankfurter also fell prey to this, going from liberty sausage first, 324 00:20:36,359 --> 00:20:39,480 Speaker 1: and then hot dog and other foods as well. Oh yeah. 325 00:20:39,800 --> 00:20:43,280 Speaker 1: A nineteen eighteen petition to the USS Federal Food Administration 326 00:20:43,359 --> 00:20:48,359 Speaker 1: to rename sauer Kraut liberty cabbage, for example. Yeah, this 327 00:20:48,440 --> 00:20:51,560 Speaker 1: petition was largely backed by grocers and distributors who saw 328 00:20:51,600 --> 00:20:54,639 Speaker 1: a sharp decrease in sauer Kraut sales during the war. 329 00:20:55,040 --> 00:20:57,840 Speaker 1: They wanted to change the name to something quote, Americans 330 00:20:57,880 --> 00:21:02,919 Speaker 1: could be proud of. Yes, and even measles got in 331 00:21:02,960 --> 00:21:05,679 Speaker 1: the mix. Newspapers at the time began referring to what 332 00:21:05,720 --> 00:21:10,320 Speaker 1: had previously been called German measles as liberty measles. Oh 333 00:21:10,359 --> 00:21:14,679 Speaker 1: that's not huh. Indeed, I think he could have just 334 00:21:14,720 --> 00:21:18,119 Speaker 1: given that to the Germans if they didn't like them. Yeah, 335 00:21:18,160 --> 00:21:22,800 Speaker 1: come on, docksons became liberty pups. Okay, that one, I'm 336 00:21:22,840 --> 00:21:27,760 Speaker 1: totally on. We could try to bring that back. Cities 337 00:21:27,760 --> 00:21:30,480 Speaker 1: with German sounding names renamed themselves. It was a whole 338 00:21:30,880 --> 00:21:34,520 Speaker 1: It was a whole thing. Yeah. Yeah. Post World War One, 339 00:21:34,600 --> 00:21:38,960 Speaker 1: White Castle, Yes, that one. The self proclaimed first fast 340 00:21:38,960 --> 00:21:42,120 Speaker 1: food restaurant chain in the United States, more researchers and needed, 341 00:21:42,119 --> 00:21:44,840 Speaker 1: but that's what their website says. With a burger as 342 00:21:44,840 --> 00:21:47,480 Speaker 1: their main menu item, changed the name of their burger 343 00:21:47,480 --> 00:21:51,440 Speaker 1: to Saulsberry Steak. Still, the burgers remained unpopular, so White 344 00:21:51,440 --> 00:21:55,160 Speaker 1: Castle switched it up with many burgers they called sliders 345 00:21:55,200 --> 00:22:00,600 Speaker 1: with a y. Huh yeah. During the sing of World 346 00:22:00,640 --> 00:22:04,719 Speaker 1: War Two, um hamburg steak or Salisbury steak as it 347 00:22:04,760 --> 00:22:07,080 Speaker 1: was becoming to be known, um was seen as a 348 00:22:07,080 --> 00:22:09,080 Speaker 1: as a recipe that could help stretch meat with the 349 00:22:09,119 --> 00:22:11,199 Speaker 1: addition of stuff like a cream of wheat, oats, a 350 00:22:11,280 --> 00:22:14,200 Speaker 1: ground soy. And I am not the only one who 351 00:22:14,240 --> 00:22:18,600 Speaker 1: has this association with frozen food and Salisbury stage certainly not. 352 00:22:18,840 --> 00:22:21,359 Speaker 1: It was a very popular TV dinner option in the 353 00:22:21,400 --> 00:22:25,320 Speaker 1: second wave of frozen meals in the nineteen sixties. Yeah again, like, 354 00:22:25,440 --> 00:22:28,240 Speaker 1: it's difficult to make it inedible even when freezing and 355 00:22:28,240 --> 00:22:30,679 Speaker 1: reheating are involved because of the of the of the 356 00:22:30,680 --> 00:22:34,679 Speaker 1: relative um feel forgive me like flatness of flavor. Uh, 357 00:22:34,920 --> 00:22:37,959 Speaker 1: It's it's it's just I won't forgive that. It's it's 358 00:22:37,960 --> 00:22:40,040 Speaker 1: a new mommy bomb and that's fine. That's great. It's 359 00:22:40,040 --> 00:22:42,919 Speaker 1: delicious um. And and also that the moisture of the 360 00:22:42,920 --> 00:22:46,160 Speaker 1: gravy makes it a lot easier to not totally mess 361 00:22:46,240 --> 00:22:49,840 Speaker 1: up the meat, right yeah um. According to America's Test Kitchen, 362 00:22:50,040 --> 00:22:54,960 Speaker 1: Swanson introduced the probably first frozen Salsbury steak as part 363 00:22:54,960 --> 00:22:57,760 Speaker 1: of a special three course TV dinner in nineteen sixty 364 00:22:58,359 --> 00:23:02,399 Speaker 1: special three course Tevy dinner. Yeah, and it's remained a 365 00:23:02,480 --> 00:23:07,000 Speaker 1: popular frozen meal. Uh and and a popular recipe in 366 00:23:07,000 --> 00:23:13,679 Speaker 1: the armed forces. Fascinating stuff it is. Yeah. So the 367 00:23:13,680 --> 00:23:17,600 Speaker 1: reason we don't call it hamburg stick is because there 368 00:23:17,680 --> 00:23:22,320 Speaker 1: was this weirdo who published a weirdo book about it 369 00:23:23,280 --> 00:23:28,120 Speaker 1: for Treatment of Dysenterry. Yes, and then Nazis and then Nazis. 370 00:23:28,480 --> 00:23:35,000 Speaker 1: It's the t LDR version coverage everything you need. I 371 00:23:35,640 --> 00:23:39,320 Speaker 1: this is just it's delightful. Yeah. I'm glad we finally 372 00:23:39,480 --> 00:23:42,400 Speaker 1: I can finally mark it off the list. Me too. 373 00:23:42,480 --> 00:23:44,320 Speaker 1: I didn't know that this was such a burning question 374 00:23:44,359 --> 00:23:46,520 Speaker 1: for you. I'm sorry that we didn't do it sooner. 375 00:23:47,080 --> 00:23:49,000 Speaker 1: I think every time I suggested it you were kind 376 00:23:49,000 --> 00:23:56,760 Speaker 1: of like, really, what why? But now now I understand 377 00:23:56,880 --> 00:24:01,439 Speaker 1: now you know, so do you listeners? But we do 378 00:24:01,600 --> 00:24:04,280 Speaker 1: have a little bit more for you. But first we've 379 00:24:04,280 --> 00:24:06,119 Speaker 1: got one more quick break for a word from our sponsor, 380 00:24:15,600 --> 00:24:17,840 Speaker 1: and we're back. Thank you sponsored, Yes, thank you, and 381 00:24:17,840 --> 00:24:25,040 Speaker 1: we're back with I. I haven't worked on my impressions. 382 00:24:25,760 --> 00:24:29,399 Speaker 1: I'm sorry, but I I did used to believe I 383 00:24:29,440 --> 00:24:31,800 Speaker 1: had a really good Sean Connery impression. I think I 384 00:24:31,840 --> 00:24:35,600 Speaker 1: was wrong. Oh okay, but I was thinking of the 385 00:24:35,720 --> 00:24:41,879 Speaker 1: lighthouse and it went that weird direction. Sure you do 386 00:24:42,000 --> 00:24:47,639 Speaker 1: know that that wasn't Sean Connery. Col I was aware 387 00:24:47,680 --> 00:24:51,200 Speaker 1: of that fact, but they had a similar vibe. There 388 00:24:51,280 --> 00:24:55,119 Speaker 1: was certainly a thing that was happening. That's what the 389 00:24:55,280 --> 00:25:01,280 Speaker 1: movie called the movie were you There certainly was a 390 00:25:01,359 --> 00:25:04,440 Speaker 1: thing that was happening. That's actually about how I feel 391 00:25:04,440 --> 00:25:08,080 Speaker 1: about that. So I don't see it have fun. I 392 00:25:08,160 --> 00:25:12,480 Speaker 1: quite enjoyed it. Oh, it's definitely a trip. It's a 393 00:25:12,520 --> 00:25:16,560 Speaker 1: trip anyway, anyway, Zach wrote a longtime Listener, first time 394 00:25:16,560 --> 00:25:18,720 Speaker 1: writer here, I couldn't help but share about my new 395 00:25:18,760 --> 00:25:22,080 Speaker 1: love of rum agricole thanks to y'all. I grew up 396 00:25:22,080 --> 00:25:24,439 Speaker 1: in a family with a rich history of moonshining, brandy 397 00:25:24,480 --> 00:25:28,159 Speaker 1: and whiskey and distill living tradition of homemade wine making, 398 00:25:28,560 --> 00:25:30,920 Speaker 1: and my uncle is the one in the family who 399 00:25:30,960 --> 00:25:33,800 Speaker 1: has the most refined taste for his spirits. I think 400 00:25:33,840 --> 00:25:37,920 Speaker 1: any Southern gentleman hitting way might right. He swears by 401 00:25:38,000 --> 00:25:40,960 Speaker 1: Mount Gay Rum. You might imagine that at my own 402 00:25:41,000 --> 00:25:42,960 Speaker 1: coming of age, his taste of liquor would be the 403 00:25:43,000 --> 00:25:45,600 Speaker 1: one that I would choose to emulate. For years now, 404 00:25:45,680 --> 00:25:48,120 Speaker 1: I've always jumped to using the same rum for any 405 00:25:48,119 --> 00:25:50,400 Speaker 1: occasion that might call from mixed drinks. When I heard 406 00:25:50,440 --> 00:25:53,080 Speaker 1: the episode on Rum Agricole, I made a mental note 407 00:25:53,119 --> 00:25:55,439 Speaker 1: to try this cousin to rum as soon as I 408 00:25:55,480 --> 00:25:58,560 Speaker 1: got the chance. I'm a recent post grad transplant to 409 00:25:58,600 --> 00:26:01,760 Speaker 1: your decatur. I welcome today. Some new friends of mine 410 00:26:01,840 --> 00:26:04,080 Speaker 1: invited me to s O S Tiki Bar last night. 411 00:26:04,240 --> 00:26:06,440 Speaker 1: When I got there, felt the tiki vibes and saw 412 00:26:06,560 --> 00:26:09,320 Speaker 1: the cocktails on the menu, I said, if ever there 413 00:26:09,359 --> 00:26:11,200 Speaker 1: was a place in a t l that have it, 414 00:26:11,200 --> 00:26:13,760 Speaker 1: it's here. I asked the bartender if they had any. 415 00:26:13,880 --> 00:26:16,960 Speaker 1: Andy grinned and made me a tea punch. I have 416 00:26:17,040 --> 00:26:19,600 Speaker 1: a new love, and we'll be searching for a bottle soon. 417 00:26:19,760 --> 00:26:21,720 Speaker 1: I can't wait to learn how to make tea punch 418 00:26:21,880 --> 00:26:23,680 Speaker 1: and share some with my dad and uncle to see 419 00:26:23,680 --> 00:26:26,320 Speaker 1: what they think about it. Oh yeah, that's so exciting. 420 00:26:26,359 --> 00:26:28,760 Speaker 1: It is so exciting. I've also been looking for it 421 00:26:28,840 --> 00:26:31,520 Speaker 1: all around Atlanta. Um. I can tell you that they've 422 00:26:31,520 --> 00:26:34,480 Speaker 1: got like a few of them at Wrecking Bar in 423 00:26:34,560 --> 00:26:38,400 Speaker 1: Little Five. Um. Oh gosh, there's at least two other 424 00:26:38,440 --> 00:26:41,800 Speaker 1: places I found, But now I'm totally forgetting them anyway. Yes, 425 00:26:42,000 --> 00:26:44,840 Speaker 1: there are options, perhaps not as many as we would like, 426 00:26:45,200 --> 00:26:50,040 Speaker 1: there are, there are, Memory wrote, I just finished listening 427 00:26:50,040 --> 00:26:52,040 Speaker 1: to your episode on cinnamon rolls and thought i'd share 428 00:26:52,040 --> 00:26:55,440 Speaker 1: a few things. First, mashed potatoes in the dough. Absolutely. 429 00:26:55,760 --> 00:26:58,119 Speaker 1: My great aunt Betty's cinnamon roll recipe is a family 430 00:26:58,119 --> 00:27:01,760 Speaker 1: classic and has mashed potatoes in the dough. Being from Idaho, 431 00:27:01,840 --> 00:27:03,920 Speaker 1: that didn't surprise me. We make all kinds of things 432 00:27:03,920 --> 00:27:06,920 Speaker 1: with mashed potatoes as an ingredient, potato donuts, potato bread, 433 00:27:07,040 --> 00:27:10,719 Speaker 1: cinnamon rolls are what come to mind right away. Second, 434 00:27:10,920 --> 00:27:14,080 Speaker 1: Chilian cinnamon rolls were a school lunch classic for all 435 00:27:14,119 --> 00:27:16,520 Speaker 1: of my years in public school. We were always so 436 00:27:16,640 --> 00:27:19,560 Speaker 1: excited as the smell of baking cinnamon rolls wafted down 437 00:27:19,560 --> 00:27:22,200 Speaker 1: the school hallways. One of my friends moms would come 438 00:27:22,200 --> 00:27:23,920 Speaker 1: and eat lunch at school. She would sign up to 439 00:27:23,920 --> 00:27:26,200 Speaker 1: be the classroom helper and then stay and buy school 440 00:27:26,240 --> 00:27:29,720 Speaker 1: lunch only on the days we had cinnamon rolls. My 441 00:27:29,800 --> 00:27:31,800 Speaker 1: friends said, she would wait until the months a lunch 442 00:27:31,840 --> 00:27:34,320 Speaker 1: menu was published and then call a teacher to sign 443 00:27:34,400 --> 00:27:37,399 Speaker 1: up to come help on that day. My aunt always 444 00:27:37,400 --> 00:27:40,080 Speaker 1: made cinnamon rolls in chili around Halloween. It was their 445 00:27:40,119 --> 00:27:44,639 Speaker 1: family start a fall tradition. And lastly, the sticky buns 446 00:27:44,720 --> 00:27:47,840 Speaker 1: or money bread reminded me of the Christmas morning breakfast 447 00:27:47,840 --> 00:27:50,040 Speaker 1: of my growing up. My husband and kids don't like 448 00:27:50,080 --> 00:27:52,399 Speaker 1: sweets for breakfast, so I have not continued the tradition 449 00:27:52,440 --> 00:27:55,000 Speaker 1: in my family when we have Christmas without the grandparents. 450 00:27:55,480 --> 00:27:58,240 Speaker 1: My mom always called them butter Scotch rolls, and they're 451 00:27:58,280 --> 00:28:02,000 Speaker 1: super easy and so delicious. And if you've got frozen 452 00:28:02,080 --> 00:28:03,879 Speaker 1: rolls in your freezer section of your grocery store, you 453 00:28:03,920 --> 00:28:11,679 Speaker 1: don't need to be afraid of making something with east bread. Lauren, huh. Also, 454 00:28:11,800 --> 00:28:14,480 Speaker 1: I thought i'd mentioned a few interesting food related things. 455 00:28:14,680 --> 00:28:17,359 Speaker 1: A town nearby a Blackfoot, Idaho, has a small museum 456 00:28:17,440 --> 00:28:20,399 Speaker 1: called the Potato Museum. It has interesting information on the 457 00:28:20,400 --> 00:28:23,440 Speaker 1: history of the potato and farming harvest and consumption of them, 458 00:28:23,640 --> 00:28:25,600 Speaker 1: as well as cafe to be able to enjoy a 459 00:28:25,600 --> 00:28:29,040 Speaker 1: baked spud. A still operating. Last I heard drive in 460 00:28:29,080 --> 00:28:32,240 Speaker 1: movie theater called the Spud Drive In, located between the 461 00:28:32,320 --> 00:28:35,240 Speaker 1: small towns of Drigs and Victor, Idaho, has an old 462 00:28:35,240 --> 00:28:39,120 Speaker 1: potato truck with a massive potato out front, as well 463 00:28:39,160 --> 00:28:42,560 Speaker 1: as outside the ticket booth several life sized potatoes Mr. 464 00:28:42,600 --> 00:28:46,400 Speaker 1: Potato head style. They're almost always outside for photo opportunities. 465 00:28:47,120 --> 00:28:49,080 Speaker 1: Also not to be missed in the Mountain West is 466 00:28:49,120 --> 00:28:53,280 Speaker 1: the wonderfully uniquely flavored huckleberry. I've also heard it called 467 00:28:53,280 --> 00:28:55,680 Speaker 1: a wild mountain blueberry, though I'm not sure if they're 468 00:28:55,680 --> 00:28:58,040 Speaker 1: really the same thing. They're ripe in the fall, and 469 00:28:58,120 --> 00:28:59,920 Speaker 1: as far as I know, are only found in the wild, 470 00:29:00,280 --> 00:29:03,640 Speaker 1: so require foraging to pick them. Locals have huckleberry patch 471 00:29:03,760 --> 00:29:06,920 Speaker 1: spots in the mountains, areas of wilderness open to hiking 472 00:29:07,000 --> 00:29:11,800 Speaker 1: and often range cattle, whose precise locations are fiercely guarded secrets. 473 00:29:13,080 --> 00:29:15,840 Speaker 1: Oh man, so you have to know someone. I love it. 474 00:29:16,560 --> 00:29:21,040 Speaker 1: I actually embarrassingly thought huckleberries were not real. Oh I 475 00:29:21,080 --> 00:29:22,840 Speaker 1: did not know it was a real thing. Oh yeah, 476 00:29:22,880 --> 00:29:30,320 Speaker 1: I from Yeah, No, like snowsberries, fictional, huckleberries real. I 477 00:29:30,440 --> 00:29:36,440 Speaker 1: just got my berries berry wires crossed. It's understandable. I 478 00:29:36,480 --> 00:29:38,440 Speaker 1: love this. I would love to go and see the 479 00:29:38,560 --> 00:29:43,400 Speaker 1: Potato Museum and right, so good. That is so good. 480 00:29:44,120 --> 00:29:48,160 Speaker 1: Maybe one day maybe well Field trips, yes, so many. 481 00:29:48,280 --> 00:29:50,600 Speaker 1: But in the meantime, Thanks to both of those listeners 482 00:29:50,600 --> 00:29:52,880 Speaker 1: for writing. We would love to hear from all of 483 00:29:52,880 --> 00:29:54,920 Speaker 1: you listeners. If you would like to email as you can. 484 00:29:55,000 --> 00:29:57,320 Speaker 1: Our email is hello at saber pod dot com. We're 485 00:29:57,360 --> 00:29:59,840 Speaker 1: also on social media. You can find us on Facebook, Twitter, 486 00:30:00,040 --> 00:30:02,400 Speaker 1: and Instagram at saver pod, and we do hope to 487 00:30:02,400 --> 00:30:04,920 Speaker 1: hear from you. Savor is production of I Heart Radio 488 00:30:04,960 --> 00:30:07,240 Speaker 1: and Stuff Media. For more podcasts to my heart Radio, 489 00:30:07,280 --> 00:30:10,600 Speaker 1: you can visit to the I Heart Radio app, Apple Podcasts, 490 00:30:10,680 --> 00:30:14,360 Speaker 1: or wherever you listen to your favorite shows. Thanks as 491 00:30:14,360 --> 00:30:17,240 Speaker 1: always to our super producers Dylan Fagan and Andrew Howard. 492 00:30:17,360 --> 00:30:19,000 Speaker 1: Thanks to you for listening, and we hope that lots 493 00:30:19,000 --> 00:30:27,680 Speaker 1: more good things are coming your way.