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Speaker 1: Hello, and welcome to Favor production of I Heart Radio.

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Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we

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Speaker 1: have an episode for you about baby corn. Yes, yes,

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Speaker 1: this was another Lauren suggestion. Was there any impetus behind

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Speaker 1: this one? Okay? So um, this one's been in the

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Speaker 1: back of my mind for a long time because our

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Speaker 1: dear friend and co worker Joe McCormick um has this,

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Speaker 1: has this, uh, this this video that he loves um

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Speaker 1: and it's about the production of canned baby corn. And

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Speaker 1: I believe it's called Delicious baby Corn. And it's just

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Speaker 1: a very straightforward manufacturing video. But like the voiceover narration

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Speaker 1: is kind of brilliant in it's in it's dedication to

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Speaker 1: deliciou as baby corn. Oh I love this. Yeah, yeah,

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Speaker 1: I'll have to, like, like I know that I say

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Speaker 1: that I'm going to share stuff on social pretty frequently

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Speaker 1: and then never do. Um. But but but this one

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Speaker 1: I will definitely tweet out because it's just it's just beautiful,

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Speaker 1: you know, it sounds beautiful. I definitely want to watch that.

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Speaker 1: I love when people put in their hole like heart. Yeah,

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Speaker 1: something that on the surface seems very perhaps silly or

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Speaker 1: superfluous or or or mundane. Right, yeah, yeah, yeah, yeah exactly.

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Speaker 1: I love that I love that kind of stuff. Well

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Speaker 1: that's not what I was expecting. Uh. And when I

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Speaker 1: when I suggested this, I suggested it rather than via

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Speaker 1: a textual exchange over the internet. I said it out

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Speaker 1: loud to you on a video chat and and you

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Speaker 1: said something that surprised me. I did, and then I

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Speaker 1: was surprised. It surprised you so much so that I

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Speaker 1: thought the video screen had frozen. Um, so I said

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Speaker 1: I love baby Corn, and Lauren the look she gave

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Speaker 1: me all like I really thought Skype had frozen because

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Speaker 1: it was silence and she was unmoving, like oh no,

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Speaker 1: or could I have to call back or continue this

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Speaker 1: over text? But that's not what you use it? No, No,

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Speaker 1: I just um I I I didn't know that anybody

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Speaker 1: loved this food. And then that sent me on a

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Speaker 1: tailspin where I was like, am I weird? Have I

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Speaker 1: been wrong about baby Corn all along? And no, I

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Speaker 1: mean you You're never wrong about what you like or dislike.

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Speaker 1: I just I just didn't. I just wasn't aware that

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Speaker 1: that was a category. I believe you said something like

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Speaker 1: I wasn't aware that was an option. That's that's it.

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Speaker 1: There you go. Yeah, well, so here we are. It's

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Speaker 1: gonna be fun, we discussed. But yes, I loved it.

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Speaker 1: I loved it as a kid up until high school. Um,

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Speaker 1: I would cook it as a snack. I would just

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Speaker 1: kind of like I wouldn't say salt taste so much

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Speaker 1: as just heating it up with butter, and then I

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Speaker 1: would just eat it um out of cans. Um. I

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Speaker 1: would order it if you could at Chinese restaurants, and

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Speaker 1: it was a running joke in my family. You could

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Speaker 1: tell if I had gone first when we would get

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Speaker 1: we used to get Chinese food every Friday pretty much

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Speaker 1: that you could tell if I'd gone first, because there'd

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Speaker 1: be no picked out all of the from the surf.

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Speaker 1: I would pick out all the baby corn and there

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Speaker 1: would just be a plate like a pile of baby

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Speaker 1: corner plate. And my brother's also like that. But it

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Speaker 1: was such a like. I loved it and they just

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Speaker 1: liked it. So I was kind of unwilling to share,

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Speaker 1: so they had to go first if they wanted to

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Speaker 1: get to get any baby corn. But they did like

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Speaker 1: it too, unless they were being spiteful, which is totally possible, sure,

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Speaker 1: but yeah, it was a big It was a big

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Speaker 1: snack food for me. There was always cans of baby

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Speaker 1: corn in or in our cabinet. Um and yeah, yeah

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Speaker 1: up until high school. And I really only stopped just

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Speaker 1: because I think, yeah, it became sort of hard. It

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Speaker 1: wasn't the easiest thing to find, especially in college, so

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Speaker 1: I kind of just stopped eating it. But I tried

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Speaker 1: to find some for this to try it and see, like,

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Speaker 1: maybe I don't like it anymore now, but I couldn't.

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Speaker 1: But I suspect I still like it. I remember it

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Speaker 1: pretty well. Mm hmm. Yeah, yeah, I don't. I do

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Speaker 1: not feel the same way. I recall never having felt

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Speaker 1: the same way. I I uh, I don't as a

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Speaker 1: as a rule, like dislike many foods, but baby corn

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Speaker 1: was was something that I maybe not actively disliked, but

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Speaker 1: like would avoid on a plate as a child. And

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Speaker 1: and I guess, I guess I also haven't had it recently. Um,

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Speaker 1: and I've never had it fresh, which is a whole thing.

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Speaker 1: It can be fresh. Yeah, I've always had a hand

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Speaker 1: And maybe that's why I don't like it that much.

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Speaker 1: Maybe we need okay, we need to add this to

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Speaker 1: the list. We need to have like a very strange

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Speaker 1: feast all of these. I need to like get some

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Speaker 1: like fresh funnel for you, and like a bunch of

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Speaker 1: different kinds of root beer. We need white asparagus. Baby corn.

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Speaker 1: Oh my goodness, my stomach is already kind of like

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Speaker 1: I don't know about this. I'm into it, but like

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Speaker 1: also apprehensive. That is that is the emotion that I

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Speaker 1: am feeling. I will say, most people when I was reading,

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Speaker 1: it's almost like what they didn't like about baby corn

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Speaker 1: was that it tasted can't. Yeah, Like there's a specific

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Speaker 1: canned taste that was really like off putting. Yeah, And

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Speaker 1: I think, thinking back now, I'm pretty sure that it

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Speaker 1: is in fact, like the canned taste and texture that

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Speaker 1: I disliked about it. So yeah, there, yeah, there you go.

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Speaker 1: I will say, Also, lots of good puns with this one.

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Speaker 1: Children of the Corn was my favorite that I found.

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Speaker 1: Lots of good puns. That's beautiful. Um yes, well, um,

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Speaker 1: does this does this bring us to our question? Yes?

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Speaker 1: Baby corn? What is it? Well? Baby corn is baby corn? Um.

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Speaker 1: It's ears of corn that are harvested when they're very young,

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Speaker 1: so young that the whole cob is still tender and

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Speaker 1: edible um, and the starches and sugars haven't really developed yet,

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Speaker 1: so you eat it whole like a vegetable. Um. It's

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Speaker 1: like a it's like very small, crunchy vegetable corn. Yeah yeah,

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Speaker 1: Or to paraphrase Spike from Buffet, it's it's like a

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Speaker 1: regular cob of corn that's this far away. It's not

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Speaker 1: really because the taste and texturey different, as I just outlined,

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Speaker 1: But I don't know, like that popped into my head

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Speaker 1: and I couldn't get it out. So you're welcome, thank you. Uh.

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Speaker 1: Baby corn is also called corn lets and which is

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Speaker 1: so cute um, and and candle corn I've read. I

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Speaker 1: couldn't confirm the candle corn one because when you google

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Speaker 1: candle corn, you just get a lot of candles that

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Speaker 1: are shaped like corn cobs. Of course, for pages and

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Speaker 1: pages and pages and pages. Wow, and many of the

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Speaker 1: pocandle corn business. Yeah yeah right, Like I didn't know

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Speaker 1: this was the whole thing. Uh. A lot of the

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Speaker 1: images are slightly disturbing to me, Like it's sort of

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Speaker 1: like the opposite of how like intrinsically cute baby corn is.

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Speaker 1: It's like the opposite of that. Oh, yeah. Anyway, corn

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Speaker 1: often called maze around the world, and the botanical name

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Speaker 1: is a Zia. Maze has lots of varietals and subspecies,

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Speaker 1: from the sweet corn that we eat off the cob

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Speaker 1: to a field types that are used for grits or

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Speaker 1: hominy or massa or corn meal or cornstarch or corn syrup, etcetera.

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Speaker 1: Both sweet and field types can be used to grow

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Speaker 1: baby corn um. Field corn seed is cheaper, sweet corn

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Speaker 1: is easier to hand harvest when it's young. It's kind

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Speaker 1: of a kind of a trade off there. But okay, so,

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Speaker 1: so this is not a podcast episode about corn. But briefly,

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Speaker 1: corn is a type of tall grass that grows its

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Speaker 1: seeds a k A. Grains a k A. Kernels on

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Speaker 1: these oblong support structures called cobs. And to do this,

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Speaker 1: each stock of corn grows a male flower at the

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Speaker 1: top that's called a tassel because it looks like a

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Speaker 1: tassel um uh, and then several female flowers on its

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Speaker 1: lower branches um, which are the ears um in their

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Speaker 1: protective husks um. The husks being the green leafy bits

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Speaker 1: that you that you shock. Yeah. Um, So when you're

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Speaker 1: growing corn inside each husk, you've got that support structure.

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Speaker 1: The cob surrounded by up to a thousand embryonic seeds,

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Speaker 1: and each seed eventually puts off a strand of silk.

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Speaker 1: That uh, not real silk plant silk, it's just a

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Speaker 1: name it. It looks like silk, That's why it shoots

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Speaker 1: up out of the top of the husk. And when

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Speaker 1: the male flower at the top of the stock puts

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Speaker 1: off pollen, the pollen falls down onto the female flowers

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Speaker 1: which collected on that silk, and let's pollinate an individual seed.

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Speaker 1: Those tiny seeds then grow and develop into full kernels,

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Speaker 1: each with a tough skin surrounding the proteins and fats

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Speaker 1: and starchy sugary food supply. That seed would need to

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Speaker 1: germinate and grow into its own corn stock to support

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Speaker 1: the seeds. The structural cob grows large and tough, but

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Speaker 1: for baby corn, you're looking to harvest before the cob

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Speaker 1: is fertilized and starts doing all of that growing and toughening.

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Speaker 1: Um that's either right before the silk emerges from the husk,

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Speaker 1: or like two wish days after. Sometimes you'll trim the

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Speaker 1: tassels from the plant in order to prevent fertilization, but

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Speaker 1: often a baby corn is a secondary crop. Like you

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Speaker 1: let the top ear of corn on the stock developed

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Speaker 1: fully and harvest the lower ones early. For baby corn,

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Speaker 1: and as far as I know, no mechanical technology has

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Speaker 1: been developed to do this, it's always picked by hand.

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Speaker 1: So um. To sell them fresh that would have to

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Speaker 1: be kept in husk, treated fairly delicately, which they are

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Speaker 1: in some places, but they're most often shocked, par cooked

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Speaker 1: and canned for wider distribution. So what you wind up

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Speaker 1: with are these these little ears, these little ears of

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Speaker 1: corn um up to about ten centimeters or five inches long,

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Speaker 1: around one centimeter or half an inch in diameter. Um.

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Speaker 1: They're crunchy, mild in flavor. Um, not as sweet as

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Speaker 1: table corn, like a little sweet, but not as sweet

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Speaker 1: as table corn because those those sugars and flavors haven't

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Speaker 1: fully developed yet. Um. And yeah, like I said, I

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Speaker 1: have not had the fresh uh writing for writing for

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Speaker 1: taste um one Max Falcowitz said, these tiny cobs are

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Speaker 1: indeed the veal of the corn world. Oh right, Well,

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Speaker 1: people really like to wax poetic about baby corn. And

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Speaker 1: I'm like, all right, um, I've I've read that they're

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Speaker 1: similar to hearts of palm when they're fresh. I do

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Speaker 1: like hearts of palms, So there you go. Um. And

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Speaker 1: that also like it can have sort of like the

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Speaker 1: chew of like a quinoa, sort of like chew and pop. Yeah. Um.

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Speaker 1: When canned, uh, they are often preserved with sugars or

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Speaker 1: acids or salts and so yeah, like like kind of

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Speaker 1: as mentioned above, like all together uh, as with many

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Speaker 1: canned foods, I would survise that. Yeah, like the texture

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Speaker 1: and delicate flavor are not surviving the canning process. I've

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Speaker 1: always found them right like a little bit rubbery and

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Speaker 1: kind of like cloying tasting, like a little like like

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Speaker 1: why is this sweet in this way kind of kind

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Speaker 1: of thing. Um, But uh, I don't know. Yeah yeah,

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Speaker 1: what a what a? What do you like about them? Well?

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Speaker 1: This has been on the back of my mind ever

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Speaker 1: since You're shocked reaction at my love of baby corn.

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Speaker 1: I think I really liked I actually really liked the texture.

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Speaker 1: I liked that it was like soft and then kind

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Speaker 1: of like in between soft and hard right into it. Um.

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Speaker 1: I felt like as a kid, actually I really like

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Speaker 1: corn in general. Um. So I think there was that

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Speaker 1: going on where it was like like a mild sweetness,

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Speaker 1: but also like a mild barely there, which I think

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Speaker 1: a lot of people clearly don't like, but like pickled taste, okay, yeah,

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Speaker 1: yeah yeah, And then I liked that if I felt

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Speaker 1: that it was a it was a very mild taste,

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Speaker 1: but it um absorbed flavors really well. So in those

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Speaker 1: cases when what I liked about it, like I would

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Speaker 1: just melt it with butter. So it's like, it's hard

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Speaker 1: to say how much of that was I liked butter.

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Speaker 1: But I also I think the calm nation of the

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Speaker 1: kind of light sweetness with the salt and the texture

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Speaker 1: was what I liked. And then in like surfries, I

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Speaker 1: love soy sauce, and it was just kind of soaking up,

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Speaker 1: soaking it up. Yeah. Flavors, Yeah, it does, it does um,

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Speaker 1: you know, because it has those little kind of proto kernels. Um.

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Speaker 1: The shape of it is really good at um at

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Speaker 1: attaching sauces to it um, So you you do wind

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Speaker 1: up with with a good, good bit of good bit

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Speaker 1: of sauce flavor on there. But at any rate, other

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Speaker 1: humans like them too. Uh. They can be eaten raw

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Speaker 1: in salads or as a snack or cooked into any

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Speaker 1: number of dishes as a fresh vegetable would be cooked

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Speaker 1: in in soups or stews or curries, fries and fritters.

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Speaker 1: I think it's most common in East and South Asian

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Speaker 1: and Central and South American cuisines. Yeah, which is more

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Speaker 1: or less where it's ground, So that makes sense. It

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Speaker 1: does make sense. Well, what about the nutrition. Baby corn

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Speaker 1: is pretty good for you. Lots of fiber, good smattering

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Speaker 1: of vitamins and minerals. Um. It'll help fill you up,

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Speaker 1: but you know, pair it with a protein and a

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Speaker 1: fat to to keep you going. Yes, and we do

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Speaker 1: have some numbers for you. We do, we do so,

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Speaker 1: uh And doing the research for this one, it was

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Speaker 1: a lot of things were kind of grouped together as

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Speaker 1: sort of baby vegetables in general, and then trying to

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Speaker 1: break out baby corn is specific. But there are about

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Speaker 1: fifty types of vegetables that are grown and or imported

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Speaker 1: as miniatures in the United States. Okay, because growing baby

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Speaker 1: corn is yes, labor intensive and and those mechanical harvesters

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Speaker 1: don't work on baby corn um, which also makes it costly.

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Speaker 1: Not much of it is grown in the US, though

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Speaker 1: the US is the largest producer of adult corn. Um.

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Speaker 1: Most of baby corn is grown in Thailand, where it

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Speaker 1: is called yes what I read candle corn, but listeners

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Speaker 1: as always right in let us know, yeah yeah right.

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Speaker 1: China and India are two other large producers. Yes, and

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Speaker 1: fresh baby corn is hard to find in the US

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Speaker 1: from what I read, though not impossible, Um, it's so

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Speaker 1: relatively rare here, finding someone knowledgeable about it is difficult.

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Speaker 1: That was literally a kind of a point in one

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Speaker 1: of the articles I read about it is that they

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Speaker 1: couldn't find anybody. Yeah yeah. NPR was like, we kind

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Speaker 1: of couldn't find anyone to talk about it. Oh and

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Speaker 1: then we did hall heck heck yeah yes, and I

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Speaker 1: desertely want to try it now right, Oh goodness, I

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Speaker 1: my my my mom's parents used to grow corn in

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Speaker 1: their garden. Um. And I'm like really regretting that I

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Speaker 1: never thought about that as a child, or like I

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Speaker 1: never knew that that's what baby corn was, so I

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Speaker 1: was never just like whoop, right, right, that's an interesting

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Speaker 1: lately because baby carrots have been in the news for

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Speaker 1: a variety of reasons and baby, yes, yes they have okay, um,

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Speaker 1: and everybody was like baby baby carrots are alive. But

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Speaker 1: baby corn is the real deal. Um. We can get

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Speaker 1: into that later, but we can, we can um. Uh.

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Speaker 1: If you are looking for baby corn um, and you

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Speaker 1: you do not have grandparents who grow corn in their backyard,

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Speaker 1: try try farmer's market or a c. S A or

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Speaker 1: like a farmer's coop. Um. That is, assuming that you

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Speaker 1: live somewhere where corn grows. If you don't, then I'm

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Speaker 1: you know, yeah, agricultural travel when it's safe to travel. Yes.

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Speaker 1: And here's the quote from Boston University anthropologist Mary White

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Speaker 1: about our love baby vegetables. In terms of our psycho

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Speaker 1: emotional relationship to tiny things, I think it relates to

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Speaker 1: the way you feel when you're in a cathedral. The

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Speaker 1: enormity and intricate detail of the space or inspiring. And

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Speaker 1: humans can experience a flipped version of that awe when

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Speaker 1: looking at meticulously reproduced tiny things. That something can be

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Speaker 1: that small is a wonder yeah uh hoof uh. And

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Speaker 1: this also plays into um, the the human uh psychological

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Speaker 1: thing where we find tiny things cute. Um. And there

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Speaker 1: is actually a bunch of science that has been done

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Speaker 1: about why we think some things are cute. Um. So

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Speaker 1: for a little bit more on that are our colleagues.

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Speaker 1: Um over It's Stuff to Blow your Mind, which back

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Speaker 1: in was hosted by Robert Lamb and Julie Douglas UM

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Speaker 1: and I mentioned back in because that's when they put

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Speaker 1: out an episode called The Science a cute that explores

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Speaker 1: a lot more about this um side note to the

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Speaker 1: side note. H Robert later expanded on this with current

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Speaker 1: co host Joe McCormick UM with an episode called the

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Speaker 1: Monstrosity slash Cuteness Spectrum MHM, which is how to talk

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Speaker 1: about the baby corn in there. I bet you anything

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Speaker 1: that Joe McCormick brought up delicious baby corn in this episode.

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Speaker 1: I have to be fair not listened to it. I'm

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Speaker 1: so sorry. Um, but uh you know, yeah yeah, but yeah,

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Speaker 1: stuff stuff blow your mind. Great show, check it out

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Speaker 1: and h okay, so aside to the aside aside, uh

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Speaker 1: baby corn, how did we get here? Oh we'll get

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Speaker 1: into that, but first we're gonna get into a quick

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Speaker 1: break for a word from our sponsor and we're back.

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Speaker 1: Thank you sponsored, Yes, thank you? So oh dear Corn

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Speaker 1: is a separate episode. Oh yes, oh yes, um, And

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Speaker 1: just thinking about it kind of gives me anxiety. Yeah,

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Speaker 1: me too. Yeah, yeah, we'll definitely do it. But there

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Speaker 1: are a lot of offshoots of that one, and we're

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Speaker 1: tackling one today baby corn, which is baby corn. Yeah,

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Speaker 1: we've previously done an episode on popcorn, um if you

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Speaker 1: want to, if you want to look at that one.

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Speaker 1: But but today right, just just baby corn. I feel

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Speaker 1: like we do this all the time. We're always like

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Speaker 1: not this thing, this specific thing, and not today, core,

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Speaker 1: not today, not today. Um. But I suppose of note,

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Speaker 1: um though there aren't really records of baby corn for

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Speaker 1: a lot of history. Since um it's essentially has baby

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Speaker 1: corn or corn that is harvested early and corn originated

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Speaker 1: in Mesoamerica between eight thousand BC or five thousand BC

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Speaker 1: somewhere in there, it's possible people have been eating baby

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Speaker 1: corn as long as corn has been around. It is

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Speaker 1: probably very likely. Actually yeah, but yeah, no records, so

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Speaker 1: nod good good. Yes, you know, maybe we'll be the ones.

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Speaker 1: Maybe one day we'll get to do an archaeological dig

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Speaker 1: and then we'll learn more about baby corn, and then

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Speaker 1: we'll accidentally awaken a mummy and then I'll call Rachel

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Speaker 1: Viz and Brendan Fraser and it'll be a great action

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Speaker 1: movie one day. I like this baby corn based Mummy sequel. Yeah,

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Speaker 1: that's what we need. That's super into me too, me too. Okay,

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Speaker 1: But back to baby corn. When tracing the history of

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Speaker 1: baby vegetables in general, um, the history goes back quite

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Speaker 1: a ways. Records indicate that ancient Egyptians had a fascination

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Speaker 1: with miniature things, including foods, as the cultures across the

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Speaker 1: world and across all of time, a fascination that yes,

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Speaker 1: still exists to this day. Yeah. And I would argue,

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Speaker 1: like any food that is quote like abnormal or not

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Speaker 1: the size we're used to seeing it can garner headlines

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Speaker 1: or things written about it. Yeah, yeah, whether it's large

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Speaker 1: or small, we're just like, oh, that's different exactly. And

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Speaker 1: in fact, we recently got a request that I'm very

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Speaker 1: interested in looking into about large foods and the business

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Speaker 1: of growing. Like oh yeah, yeah, oh, that that's one

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Speaker 1: that I would love to do an interview for because

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Speaker 1: like the care that these farmers and uh and hobbyists

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Speaker 1: put into those things is amazing. Um. The other word

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Speaker 1: I was thinking of is not far, um, but but

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Speaker 1: but wonderful in either case. Indeed, indeed, that would be

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Speaker 1: so fantastic. Um So corn from the Americans was introduced

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Speaker 1: all over the world. Um As all this colonizing and

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Speaker 1: exploring and exchanging was happening from the four hun to

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Speaker 1: the sixteen hundreds. Records indicate it was present in Europe

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Speaker 1: by and in China by the fifteen hundreds. The specific

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Speaker 1: diminutive of baby when it comes to miniature foods is

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Speaker 1: more recent. It wasn't until the nineteenth century that people

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Speaker 1: started to regulate and officially apply these kinds of germs

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Speaker 1: to food, with no less than John Keats using the

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Speaker 1: phrase baby roast beef in some of his writings, What

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Speaker 1: what is baby roast beef? Okay, I know? But after

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Speaker 1: that it like really caught on and a slew of

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Speaker 1: baby foods followed by the eighteen seventies, baby cauliflower, baby cucumbers,

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Speaker 1: baby onions, baby lettuce, and baby corn had shown up

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Speaker 1: in the written record. And speaking of the written record, um,

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Speaker 1: I love this. Here are some lines from an eight

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Speaker 1: poem about baby corn. You know what, yes, yes, yes, yes,

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Speaker 1: um A happy mother stock of corn held close the

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Speaker 1: baby ear and whispered cut up to me. I'll keep

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Speaker 1: you warm, my dear, for a funny little baby that

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Speaker 1: for though it had no eye, it had a hundred

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Speaker 1: miles twas well, that did not want to cry. A

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Speaker 1: mother put in each small mouth a hollow thread of

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Speaker 1: silk through which the sun and rain and air provided

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Speaker 1: babies milk. The stunned silence was appropriate. It goes on.

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Speaker 1: I'm just gonna say that was a mere snippet. I

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Speaker 1: had to narrow down what was the best, in my opinion.

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Speaker 1: But people love to wax poetic about baby corn. As

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Speaker 1: you said, it's totally true. Um. With the Industrial Revolution,

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Speaker 1: a lot of these baby vegetables, including baby corn, were

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Speaker 1: jar hard, pickled, or canned and became more widely available. UM.

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Speaker 1: And then baby vegetables were a popular side of frozen

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Speaker 1: TV dinners starting in the nineteen fifties. The nineteen sixties

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Speaker 1: shooted in a whole new era for baby vegetables with

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Speaker 1: the advent of new velle cuisine in France. UM, baby vegetables,

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Speaker 1: often lightly cooked, frequently served as garnishes for these dishes. Simultaneously,

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Speaker 1: the word baby was replacing young in popular usage. I

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Speaker 1: find interesting. Uh. This blossomed into New American style cuisine

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Speaker 1: in six Alice waters of the Berkeley restaurant Shape Nice

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Speaker 1: earned the nickname from one author quote home of vegetable

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Speaker 1: and fanticide. Who or perhaps it's more fair to say

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Speaker 1: that Berkeley at large earned that name. But yes, um,

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Speaker 1: this restaurant was an example of it. That same year,

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Speaker 1: World War Two veteran Wilburt SEUs has started baby Farm,

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Speaker 1: dedicated entirely to growing baby vegetables. But yes, not everyone

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Speaker 1: was a fan. At San Francisco four Symposium on American Cuisine,

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Speaker 1: many attendees complained about a trend that they believed had

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Speaker 1: run its course. These baby vegetables Arena Chalmers said the

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Speaker 1: babies were quote getting smaller by the day. Goodness knows,

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00:26:29,640 --> 00:26:33,640
Speaker 1: zucchini will soon disappear altogether. Are simply be painted on

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Speaker 1: the plate. YEA, some spicy reviews and hear about baby vegetables.

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Speaker 1: I know, I guess to be fair like that the

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Speaker 1: trend of baby vegetables does remind me very much of

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Speaker 1: like of like American psycho like level. Oh my yeah,

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Speaker 1: I feel like it reminds me And I say, this

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Speaker 1: is someone who loves baby weren't bit of like really

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Speaker 1: bland frozen meals? Uh, we're like that they were mushy

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00:27:07,480 --> 00:27:08,840
Speaker 1: when you can uted them up, and they didn't have

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00:27:08,920 --> 00:27:13,520
Speaker 1: much flavor like eighties, I don't know. Yeah, yeah on

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Speaker 1: a square plate with with that weird drizzle of sauce. Yeah,

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Speaker 1: and you weren't sure what it was or why it

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Speaker 1: was there. While speaking of eighties, by the nineteen eighties,

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Speaker 1: major US grocery chains offered canned baby corn, often as

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Speaker 1: a part of a medley with other baby vegetables. Um.

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Speaker 1: Once they were available in grocery stores, they started finding

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Speaker 1: their way onto the tables of average Americans. And I

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Speaker 1: will say I actually didn't like a lot of canned vegetables,

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Speaker 1: and I especially didn't like a lot of as a kid.

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Speaker 1: Now I don't really care, but a lot of these

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Speaker 1: baby vegetables. So it is interesting that baby corn you

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Speaker 1: glombed onto baby coin. Reason worked for me. Um. So

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Speaker 1: I did try to get at the bottom of how

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Speaker 1: baby corn ended up in so many stir fries and

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Speaker 1: an Asian cuisine, but I couldn't really find anything concrete. Again, listeners,

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Speaker 1: if you have any information, please let us know. I

425
00:28:08,080 --> 00:28:11,879
Speaker 1: found some accounts from Chinese American chefs UM where the

426
00:28:11,920 --> 00:28:13,719
Speaker 1: chefs were saying that baby corn was a part of

427
00:28:13,720 --> 00:28:16,320
Speaker 1: this melting of cultures and cuisines is more and more

428
00:28:16,359 --> 00:28:19,080
Speaker 1: Asian immigrants opened up restaurants in the United States, and

429
00:28:19,119 --> 00:28:22,000
Speaker 1: that baby corn they have substitute for other vegetables they

430
00:28:22,040 --> 00:28:25,120
Speaker 1: couldn't find here, particularly when it comes to adding texture.

431
00:28:26,359 --> 00:28:28,520
Speaker 1: I don't know. I feel like there should like that.

432
00:28:28,680 --> 00:28:30,639
Speaker 1: That's probably that's true. I believe that's true. But I

433
00:28:30,680 --> 00:28:36,439
Speaker 1: also feel like it's so prevalent in Asian cuisine. I

434
00:28:36,440 --> 00:28:38,680
Speaker 1: don't know. I just feel like we're missing a piece there,

435
00:28:38,720 --> 00:28:42,840
Speaker 1: like something I couldn't find it. I couldn't find it,

436
00:28:44,120 --> 00:28:46,920
Speaker 1: but I think it's out there. It's out there somewhere. Yes,

437
00:28:47,080 --> 00:28:50,000
Speaker 1: the baby corn is out there. Someday your baby corn

438
00:28:50,080 --> 00:28:56,480
Speaker 1: link will come. I want to believe. Um. Baby corn

439
00:28:56,720 --> 00:29:00,440
Speaker 1: was featured in the nine film Big So it's a

440
00:29:00,440 --> 00:29:04,480
Speaker 1: cute moment. Yeah, Tom Tom Hank's character, who's like a

441
00:29:04,640 --> 00:29:07,760
Speaker 1: twelve year old who's been aged up into an adult,

442
00:29:08,080 --> 00:29:12,400
Speaker 1: uh like, is at this fancy restaurant and it's the eighties.

443
00:29:12,440 --> 00:29:14,440
Speaker 1: So there's baby corn on the plate and he tries

444
00:29:14,480 --> 00:29:16,200
Speaker 1: to eat it like it's a full sized cob. Like

445
00:29:16,240 --> 00:29:18,480
Speaker 1: he picks it up and it takes like tiny nibbles

446
00:29:18,480 --> 00:29:23,080
Speaker 1: of like the little proto kernels across the cob. That's

447
00:29:23,120 --> 00:29:29,120
Speaker 1: pretty good. Yeah, um and uh. Then beginning sometime around

448
00:29:29,160 --> 00:29:33,640
Speaker 1: to you a thousand four, researchers began releasing varieties of corn,

449
00:29:33,960 --> 00:29:42,040
Speaker 1: specifically bread for growing baby corn. Huh. Yeah interesting. I

450
00:29:42,080 --> 00:29:44,480
Speaker 1: feel like I got I still have questions. I'm like,

451
00:29:44,560 --> 00:29:50,120
Speaker 1: why if people aren't that into it? Well, I think

452
00:29:50,320 --> 00:29:53,240
Speaker 1: I think where it's grown um and and where it's

453
00:29:53,320 --> 00:29:57,760
Speaker 1: provided fresh, people are into it. It's just like here

454
00:29:57,960 --> 00:30:00,840
Speaker 1: where right, like like it's it's the the whole, Like

455
00:30:00,840 --> 00:30:04,400
Speaker 1: like if you've only ever had um canned green beans

456
00:30:04,680 --> 00:30:08,479
Speaker 1: or frozen Brussels sprouts or something like that, then you

457
00:30:08,520 --> 00:30:11,520
Speaker 1: don't maybe know like the joy of the texture of

458
00:30:11,960 --> 00:30:14,840
Speaker 1: and and uh and flavor of the fresh thing. And

459
00:30:14,880 --> 00:30:19,440
Speaker 1: so this is that I find this really interesting because

460
00:30:19,600 --> 00:30:21,080
Speaker 1: and I would love to return to this, but it

461
00:30:21,120 --> 00:30:24,600
Speaker 1: would be a much more cerebral episode. I don't know,

462
00:30:24,960 --> 00:30:28,760
Speaker 1: but I feel like some people, including me, like sometimes

463
00:30:28,800 --> 00:30:32,240
Speaker 1: you like the thing like the mushy thing. That's not

464
00:30:33,880 --> 00:30:37,280
Speaker 1: because I guess nostalgia or something or yeah. I was

465
00:30:37,280 --> 00:30:40,320
Speaker 1: actually just talking about this yesterday, specifically about green bean

466
00:30:40,400 --> 00:30:44,800
Speaker 1: casserole um because uh, like in that instance, like I

467
00:30:44,840 --> 00:30:47,640
Speaker 1: sort of wanted to be mush and I want to

468
00:30:47,760 --> 00:30:52,680
Speaker 1: taste like canned condensed soup, like because I've made I've

469
00:30:52,720 --> 00:30:55,680
Speaker 1: made a version that was like like out of like

470
00:30:55,800 --> 00:31:03,240
Speaker 1: nice ingredients, like like fresh ingredients. And I was like, yeah, yeah,

471
00:31:03,800 --> 00:31:06,120
Speaker 1: I'm just very interested in that. My dad was somebody

472
00:31:06,120 --> 00:31:09,640
Speaker 1: who always went for kind of the the canned or

473
00:31:09,680 --> 00:31:13,680
Speaker 1: that he could between the choice of like fresh and can,

474
00:31:13,840 --> 00:31:17,320
Speaker 1: he would prefer the candidate. I've always been fascinated by that.

475
00:31:18,360 --> 00:31:24,040
Speaker 1: Um yeah, we'll have to we'll have to ponder really

476
00:31:25,000 --> 00:31:28,560
Speaker 1: absolutely and yeah, and I yeah, I was specifically um right,

477
00:31:28,720 --> 00:31:30,880
Speaker 1: speaking about it with a with a friend about like

478
00:31:30,880 --> 00:31:34,320
Speaker 1: like I'd be curious to see like if you presented

479
00:31:34,360 --> 00:31:39,560
Speaker 1: someone who was from a different culinary culture, um and

480
00:31:39,720 --> 00:31:44,360
Speaker 1: didn't have like the memory growing up of this like

481
00:31:44,480 --> 00:31:49,520
Speaker 1: Betty Crocker mm hmm green bean castrole, and you presented

482
00:31:49,520 --> 00:31:52,000
Speaker 1: them with the two versions, Like what would they like?

483
00:31:52,080 --> 00:31:56,920
Speaker 1: I don't know, Yeah, savor experiment. I don't know, like

484
00:31:57,080 --> 00:31:59,760
Speaker 1: that a lot. Okay, So adding two kinds of green

485
00:31:59,800 --> 00:32:05,880
Speaker 1: being cast roll to our increasingly stomach upsetting. Yeah, oh

486
00:32:05,920 --> 00:32:08,959
Speaker 1: it's going to be a blast and also terrible. But

487
00:32:09,440 --> 00:32:14,120
Speaker 1: I'm excited for it. Absolutely. Um, well, I guess I

488
00:32:14,160 --> 00:32:16,080
Speaker 1: guess that is what we have to say about baby

489
00:32:16,120 --> 00:32:21,040
Speaker 1: corn today. Yes, but we have some listener mail for you.

490
00:32:21,160 --> 00:32:22,840
Speaker 1: But first we have one more cup break for word

491
00:32:22,880 --> 00:32:34,760
Speaker 1: from our sponsor, and we're back. Thank you sponsor. Yes,

492
00:32:34,760 --> 00:32:45,520
Speaker 1: thank you, and we're back with Beta con Yes. Okay,

493
00:32:45,760 --> 00:32:51,120
Speaker 1: so we have more poutine. Yeah that who's we have

494
00:32:51,200 --> 00:32:56,280
Speaker 1: even more after this? It's so fantastic, Julia wrote, I

495
00:32:56,280 --> 00:32:58,280
Speaker 1: wanted to write in after listening to your most recent

496
00:32:58,360 --> 00:33:01,840
Speaker 1: episode on poutine. I love the podcast and often listen

497
00:33:01,880 --> 00:33:04,800
Speaker 1: while sewing. However, when it came into my feet, I

498
00:33:04,840 --> 00:33:06,880
Speaker 1: knew immediately I had to save it so my husband

499
00:33:06,880 --> 00:33:09,959
Speaker 1: and I could listen together since he is Canadian. We

500
00:33:10,160 --> 00:33:15,040
Speaker 1: thoroughly enjoyed the episode and had fun listening to your pronunciation. Well,

501
00:33:15,120 --> 00:33:17,240
Speaker 1: this is just one man's verdict. He comes down the

502
00:33:17,280 --> 00:33:21,200
Speaker 1: side of pronunciation depending on which language you speak. Clearly,

503
00:33:21,200 --> 00:33:24,120
Speaker 1: it's a French Canadian dish, so the French pronunciation is

504
00:33:24,160 --> 00:33:27,600
Speaker 1: the most correct one. The best phonetic writing I can

505
00:33:27,680 --> 00:33:34,200
Speaker 1: come up with is this pot soon. I tried. However,

506
00:33:34,440 --> 00:33:38,360
Speaker 1: many of the anglophones simply say it poutin um in

507
00:33:38,520 --> 00:33:41,200
Speaker 1: both the ending ten is like the metal and the

508
00:33:41,240 --> 00:33:43,720
Speaker 1: pooh sound is a bit more abbreviated. And I think

509
00:33:43,760 --> 00:33:46,320
Speaker 1: that's enough use of the term pooh While talking about food,

510
00:33:46,560 --> 00:33:51,160
Speaker 1: don't you? I now owe you one confession as an

511
00:33:51,160 --> 00:33:54,520
Speaker 1: American living in Canada. I didn't like poutine when I

512
00:33:54,560 --> 00:33:57,680
Speaker 1: first tried it. I grew up in the South and

513
00:33:57,760 --> 00:34:00,400
Speaker 1: for some reason expected sausage gravy and stead of the

514
00:34:00,440 --> 00:34:05,760
Speaker 1: brown gravy, I just couldn't get over my initial dislike cheese,

515
00:34:05,800 --> 00:34:09,759
Speaker 1: girds and fries delicious, but adding brown gravy, I just

516
00:34:10,080 --> 00:34:13,319
Speaker 1: couldn't eat it. I fear that as I write this,

517
00:34:13,440 --> 00:34:16,080
Speaker 1: the Canadian government is on its way to revoke my

518
00:34:16,160 --> 00:34:20,600
Speaker 1: primary residence status. However, your lovely episode and clear love

519
00:34:20,600 --> 00:34:23,640
Speaker 1: of the dish have me wanting to give it another try.

520
00:34:23,719 --> 00:34:25,160
Speaker 1: So I am now on the hunt to find the

521
00:34:25,160 --> 00:34:30,279
Speaker 1: best poutine in my city to give it a second chance. Well,

522
00:34:30,360 --> 00:34:33,240
Speaker 1: I hope you like it, but you know, no harm,

523
00:34:33,360 --> 00:34:37,000
Speaker 1: no fell Yeah, we all have foods that we dislike.

524
00:34:37,080 --> 00:34:39,880
Speaker 1: It's okay. Yeah, And again going back to when we

525
00:34:39,880 --> 00:34:43,759
Speaker 1: were talking about sometimes you have this association with gravy

526
00:34:43,800 --> 00:34:48,840
Speaker 1: and that's just your mind can't get over. Yeah, although

527
00:34:48,920 --> 00:34:52,320
Speaker 1: now I really want a virgin of poutine that has

528
00:34:53,280 --> 00:34:57,399
Speaker 1: like southern gravy, like southern sausage gravy, and maybe like,

529
00:34:57,680 --> 00:35:01,120
Speaker 1: is this is this uh sacrilegious like a like a

530
00:35:01,120 --> 00:35:06,520
Speaker 1: good like like orange cheddar curd just for the color contrast.

531
00:35:08,600 --> 00:35:11,600
Speaker 1: You know, it probably is. But also there's like a

532
00:35:11,680 --> 00:35:15,839
Speaker 1: million types of poutine, so I think it's it's you know,

533
00:35:16,400 --> 00:35:19,040
Speaker 1: I bet it exists, to be honest, and I want

534
00:35:19,080 --> 00:35:28,920
Speaker 1: sausage gravy. Heck yeah, well, William wrote in the spirit

535
00:35:29,000 --> 00:35:32,600
Speaker 1: of the camping backpacking topic as well as to go

536
00:35:32,680 --> 00:35:35,440
Speaker 1: with your recent episode on liquid Smoke, I will give

537
00:35:35,480 --> 00:35:39,440
Speaker 1: you my recipe for my toasted s'mores. Keto truck or

538
00:35:39,520 --> 00:35:42,520
Speaker 1: Chino truck or chinos are what I call the coffee

539
00:35:42,560 --> 00:35:44,320
Speaker 1: drinks I make in the cab of the semi truck

540
00:35:44,440 --> 00:35:48,280
Speaker 1: that helped me maintain my keto lifestyle. I'm fans pants trucker.

541
00:35:49,120 --> 00:35:52,120
Speaker 1: Here is how I make the toasted some more trucker

542
00:35:52,200 --> 00:35:55,040
Speaker 1: chinos makes four cups of coffee. You will need a

543
00:35:55,040 --> 00:35:59,040
Speaker 1: coffee maker and a stick immersion blender as tools. This

544
00:35:59,120 --> 00:36:01,560
Speaker 1: is already more fancy than I am, y'all. I like

545
00:36:01,920 --> 00:36:03,799
Speaker 1: I don't have one of these for my house. Let

546
00:36:03,840 --> 00:36:09,160
Speaker 1: alone from my motor vehicle. Um, okay, anyway, okay. Next step,

547
00:36:09,239 --> 00:36:11,280
Speaker 1: you will need to brew about sixteen to eighteen ounces

548
00:36:11,320 --> 00:36:14,440
Speaker 1: of coffee. Choose your favorite coffee grounds for brewing. Add

549
00:36:14,480 --> 00:36:17,000
Speaker 1: two tablespoons of ground cinnamon and a pinch of good

550
00:36:17,080 --> 00:36:20,600
Speaker 1: quality salt to the grounds. Before brewing, get four coffee

551
00:36:20,640 --> 00:36:23,520
Speaker 1: mugs that can hold sixteen ounces of liquid. Add two

552
00:36:23,600 --> 00:36:27,600
Speaker 1: teaspoons of butter, two teaspoons of coconut or mc tee oil,

553
00:36:27,920 --> 00:36:31,040
Speaker 1: two teaspoons of cocoa powder, and about a tablespoon of

554
00:36:31,040 --> 00:36:36,080
Speaker 1: sweetener I prefer zylatol or allulose, and one egg. You

555
00:36:36,120 --> 00:36:39,080
Speaker 1: can just sweetener upper down, based on your preference. You

556
00:36:39,120 --> 00:36:41,239
Speaker 1: will put eight ounces of heavy cream in a jar

557
00:36:41,440 --> 00:36:44,440
Speaker 1: or bowl that can accommodate the stick blender. Add two

558
00:36:44,480 --> 00:36:48,440
Speaker 1: tablespoons of of preferred sweetener, a teaspoon of vanilla extract,

559
00:36:48,640 --> 00:36:51,920
Speaker 1: one half teaspoon of caramel extract, a pinch of salt,

560
00:36:52,200 --> 00:36:56,400
Speaker 1: and two to four drops of liquid smoke blend the

561
00:36:56,400 --> 00:36:59,120
Speaker 1: cream into a nice, stiff whipped cream. The whipped cream

562
00:36:59,200 --> 00:37:02,280
Speaker 1: will have a smoke he camp fire roasted marshmallow flavor.

563
00:37:03,080 --> 00:37:06,520
Speaker 1: Oh my goodness, when the coffee is brewed. I slowly

564
00:37:06,600 --> 00:37:10,319
Speaker 1: poured the coffee into the mugs while simultaneously blending with

565
00:37:10,360 --> 00:37:13,120
Speaker 1: the stick blender. This will temper the egg and give

566
00:37:13,160 --> 00:37:17,560
Speaker 1: you a rich, creamy chocolate cinnamon coffee. Fill each mug

567
00:37:17,600 --> 00:37:20,960
Speaker 1: about halfway with coffee while blending. Stop at about half full,

568
00:37:21,160 --> 00:37:24,120
Speaker 1: add two to four tablespoons of the marshmallow cream, and

569
00:37:24,160 --> 00:37:27,520
Speaker 1: then finish filling the mug with coffee. You should have

570
00:37:27,760 --> 00:37:31,400
Speaker 1: a mug of coffee with a foamy, frothy cappuccino like top.

571
00:37:31,800 --> 00:37:34,799
Speaker 1: The flavor is going to mimic the cinnamon, chocolate and

572
00:37:34,880 --> 00:37:39,320
Speaker 1: smoky toasted marshmallow of a campfire. Made some more. Garnish

573
00:37:39,360 --> 00:37:42,840
Speaker 1: with ground cinnamon, shaved chocolate, a cinnamon stick, or a

574
00:37:43,000 --> 00:37:50,239
Speaker 1: drizzle of chocolate sauce and enjoy. Ah wow wow, yes,

575
00:37:50,920 --> 00:37:58,399
Speaker 1: I know, so fancy. It sounds so delicious. Ah yes,

576
00:37:59,280 --> 00:38:02,600
Speaker 1: Verku turtle all days too. So thank you, thank you

577
00:38:02,680 --> 00:38:05,840
Speaker 1: for sharing, oh and yet again for every time, for

578
00:38:05,920 --> 00:38:08,120
Speaker 1: every time you all write in and are like this,

579
00:38:08,440 --> 00:38:10,880
Speaker 1: like like I love your show, but it gives me

580
00:38:10,920 --> 00:38:13,640
Speaker 1: so many cravings, like your emails give us so many

581
00:38:13,640 --> 00:38:23,279
Speaker 1: cravings too. So yes, yes, it's a symbiotic craving. Yes, absolutely, yes,

582
00:38:23,320 --> 00:38:25,840
Speaker 1: but we love it. We love it so thanks to

583
00:38:25,840 --> 00:38:27,600
Speaker 1: you both of those listeners for writing in. If you

584
00:38:27,600 --> 00:38:29,080
Speaker 1: would like to write to us, we would love to

585
00:38:29,120 --> 00:38:31,840
Speaker 1: hear from you our emails Hello at savor pod dot com.

586
00:38:32,160 --> 00:38:34,680
Speaker 1: We are also on social media. You can find us

587
00:38:34,680 --> 00:38:37,880
Speaker 1: on Twitter, Facebook, and Instagram at savor pod, and we

588
00:38:37,960 --> 00:38:40,400
Speaker 1: do hope to hear from you. Savor is production of

589
00:38:40,480 --> 00:38:42,920
Speaker 1: I Heart Radio. For more podcasts my heart Radio, you

590
00:38:42,920 --> 00:38:45,520
Speaker 1: can visit the i heart Radio app, Apple Podcasts, or

591
00:38:45,520 --> 00:38:48,440
Speaker 1: wherever you listen to your favorite shows. Thanks as always

592
00:38:48,480 --> 00:38:51,640
Speaker 1: to our superproducers Dylan Fagin and Andrew Howard. Thanks to

593
00:38:51,640 --> 00:38:53,399
Speaker 1: you for listening, and we hope that lots more good

594
00:38:53,400 --> 00:38:54,479
Speaker 1: things are coming your way