1 00:00:07,720 --> 00:00:09,920 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,000 --> 00:00:12,760 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we're 3 00:00:12,800 --> 00:00:19,799 Speaker 1: talking about prawleings. How you say it? I say, I 4 00:00:20,040 --> 00:00:24,160 Speaker 1: say both, But I think it's like one of those 5 00:00:24,200 --> 00:00:28,240 Speaker 1: contextual situations, am I in. I think I say pray 6 00:00:28,320 --> 00:00:32,200 Speaker 1: Lians more than pralins. Though, Okay, um, I've always I mean, 7 00:00:32,240 --> 00:00:35,279 Speaker 1: like my my, my northern is showing. But yeah, I've 8 00:00:35,280 --> 00:00:40,280 Speaker 1: definitely always said it pray liens um. And I don't 9 00:00:40,320 --> 00:00:46,080 Speaker 1: think I had even encountered the alternate pronunciation until maybe, 10 00:00:46,120 --> 00:00:51,000 Speaker 1: like we went to New Orleans also can be pronounced 11 00:00:51,080 --> 00:01:00,680 Speaker 1: multiple ways. Oh uh yeah um and yeah, well we'll 12 00:01:00,680 --> 00:01:04,520 Speaker 1: get into all of that. Um. But we wanted to 13 00:01:04,560 --> 00:01:07,639 Speaker 1: do this one because Marty Grass is a pot us 14 00:01:08,440 --> 00:01:12,320 Speaker 1: it is as we record this, which is February nine, 15 00:01:12,360 --> 00:01:14,280 Speaker 1: feels like an accomplishment to know the date, even though 16 00:01:14,360 --> 00:01:20,679 Speaker 1: probably shouldn't be. Uh So, Marty Gross is coming Tuesday, um, 17 00:01:20,760 --> 00:01:24,000 Speaker 1: and we wanted to yet wish you happy safe Marty Gross. 18 00:01:24,000 --> 00:01:26,920 Speaker 1: Should you so celebrate I'm making gumbo. That's the way 19 00:01:26,920 --> 00:01:31,040 Speaker 1: I'm celebrated. Yeah, yeah, I have no plans as of yet, 20 00:01:31,160 --> 00:01:36,920 Speaker 1: but I am sure to make some soon. Probably, sure 21 00:01:37,000 --> 00:01:42,800 Speaker 1: to make some soon. Probably, So the confidence is overwhelming. 22 00:01:43,240 --> 00:01:48,559 Speaker 1: I you know, honestly, my confidence levels are our tip 23 00:01:48,600 --> 00:01:51,760 Speaker 1: top today. So that's why we threw you into an 24 00:01:51,760 --> 00:01:57,600 Speaker 1: episode where the pronunciation is very, very up for debate. 25 00:01:58,360 --> 00:02:03,800 Speaker 1: Love it so good? Hey, Yeah, And we did want 26 00:02:03,800 --> 00:02:07,680 Speaker 1: to do a New Orleans food to celebrate Marty Gras, 27 00:02:07,680 --> 00:02:10,440 Speaker 1: but we have done a lot of Marty Graw food specifically, 28 00:02:11,120 --> 00:02:13,520 Speaker 1: and you can see our New Orleans episodes are many 29 00:02:13,600 --> 00:02:17,560 Speaker 1: series we did when we went to New Orleans for those, yeah, yeah, 30 00:02:17,560 --> 00:02:20,799 Speaker 1: because we interviewed a whole bunch of amazing people. Um 31 00:02:20,880 --> 00:02:22,919 Speaker 1: and uh yeah, so so we we get to talk 32 00:02:23,000 --> 00:02:26,079 Speaker 1: about um, oh gosh, what even do we talk about jambalaya? 33 00:02:26,400 --> 00:02:29,680 Speaker 1: And we talked about gumbo and muffled letta and Poe 34 00:02:29,800 --> 00:02:34,400 Speaker 1: boys and a series of desserts like bananas foster and 35 00:02:34,560 --> 00:02:40,520 Speaker 1: bignets and cocktails and cocktails. Yeah, so many I oh 36 00:02:40,720 --> 00:02:48,720 Speaker 1: boudin yeah alligator, Oh right, okay, cool, Yeah, Wow, I'm 37 00:02:48,720 --> 00:02:50,360 Speaker 1: getting really excited. I feel like I met like a 38 00:02:50,400 --> 00:02:53,320 Speaker 1: trivia and I'm like shouting out the answers from our 39 00:02:53,320 --> 00:02:56,239 Speaker 1: own show, like episodes we've done and in theory to 40 00:02:56,360 --> 00:03:02,000 Speaker 1: just remember, hey, hey, we've been on for a couple 41 00:03:02,040 --> 00:03:05,440 Speaker 1: of years now, we have we've done over a hundred 42 00:03:05,440 --> 00:03:09,799 Speaker 1: episodes over one Yeah, which is a bunch of episodes. 43 00:03:10,240 --> 00:03:12,680 Speaker 1: I can argue with that. I dare anyone to argue 44 00:03:12,720 --> 00:03:15,680 Speaker 1: with that. Unless you're an immortal like vampire character, than yeah, 45 00:03:15,720 --> 00:03:18,640 Speaker 1: I got you, oh share older one, not one of 46 00:03:18,680 --> 00:03:21,040 Speaker 1: the younger vampires. I don't want to hear it. Yeah. No, 47 00:03:21,120 --> 00:03:26,160 Speaker 1: if you're if you're like an older immortal person who's 48 00:03:26,200 --> 00:03:30,680 Speaker 1: also a podcaster and has been podcasting for thousands of years, 49 00:03:30,840 --> 00:03:34,360 Speaker 1: then you can be like a hundred episodes, that's nothing, 50 00:03:34,560 --> 00:03:37,640 Speaker 1: and I will take it from you, but only in 51 00:03:37,680 --> 00:03:41,840 Speaker 1: that very specific case. Otherwise I don't want to hear 52 00:03:41,880 --> 00:03:46,480 Speaker 1: it exactly. And of those one hundred, possibly way more episodes, 53 00:03:46,520 --> 00:03:51,800 Speaker 1: we've also done one on put cons are Begins. You 54 00:03:51,840 --> 00:03:54,000 Speaker 1: can check that out as well, which is a big 55 00:03:54,040 --> 00:03:57,320 Speaker 1: part of prelims in the southern sense, which is what 56 00:03:57,360 --> 00:04:00,120 Speaker 1: we're going to be talking about mostly. Uh. And I 57 00:04:00,160 --> 00:04:01,840 Speaker 1: did want to share this story because I do have 58 00:04:01,920 --> 00:04:05,520 Speaker 1: fond memories of prailings. Um My parents and I used 59 00:04:05,560 --> 00:04:08,040 Speaker 1: to have this tradition of going to Savannah Georgia in 60 00:04:08,120 --> 00:04:11,880 Speaker 1: November every November. Um, and we would walk through those. 61 00:04:11,960 --> 00:04:13,560 Speaker 1: They have a lot of candy shops. They're like very 62 00:04:13,560 --> 00:04:17,520 Speaker 1: touristy things. Um. But you've got to see people make 63 00:04:17,560 --> 00:04:21,240 Speaker 1: the prailings, and the smells so nice, especially so cold outside. 64 00:04:21,279 --> 00:04:22,960 Speaker 1: And then you've got a sample, which was the best 65 00:04:23,000 --> 00:04:25,080 Speaker 1: because to be honest, they're very very sweet, so like 66 00:04:25,120 --> 00:04:30,839 Speaker 1: a sample is probably all I need. But it was lovely. Um. 67 00:04:30,920 --> 00:04:33,000 Speaker 1: And in the place I grew up to, Lanaga, Georgia, 68 00:04:33,360 --> 00:04:37,360 Speaker 1: there was somewhere that made essentially prailings. They're not quite 69 00:04:37,360 --> 00:04:40,839 Speaker 1: the same, but close called turtles um. And my dad 70 00:04:40,920 --> 00:04:43,000 Speaker 1: would get each of me and my siblings a box 71 00:04:43,000 --> 00:04:45,479 Speaker 1: of those for Christmas. Um. White chocolate for my little brother, 72 00:04:45,560 --> 00:04:47,640 Speaker 1: Milt chocolate for my older brother, and Dart chocolate for me. 73 00:04:48,480 --> 00:04:51,760 Speaker 1: All had her own taste. Um. And yes I did 74 00:04:51,800 --> 00:04:54,840 Speaker 1: say they aren't Praylians, but close. Don't. Don't yell at me, um, 75 00:04:54,920 --> 00:04:56,960 Speaker 1: but we love these so much. He would hide the 76 00:04:57,120 --> 00:05:00,880 Speaker 1: boxes he would go, and we'd be like, where are they. 77 00:05:00,960 --> 00:05:03,159 Speaker 1: So one year, I think I was in high school 78 00:05:03,200 --> 00:05:05,719 Speaker 1: or college, I was older. Um, I was watching Return 79 00:05:05,760 --> 00:05:07,960 Speaker 1: of the Jedi and I was super into it, even 80 00:05:07,960 --> 00:05:10,920 Speaker 1: though I've seen that movie probably six hundred times. And 81 00:05:11,080 --> 00:05:13,520 Speaker 1: I said off handedly to my brother that I wish 82 00:05:13,520 --> 00:05:15,960 Speaker 1: we had our turtles to snack on. For the big finale. 83 00:05:17,040 --> 00:05:19,520 Speaker 1: Our parents went home to like beg and conjole to 84 00:05:19,720 --> 00:05:23,359 Speaker 1: try to convince. So he stood up and he started 85 00:05:23,400 --> 00:05:29,240 Speaker 1: sniffing and wandered away, and minutes later, mere minutes, he 86 00:05:29,320 --> 00:05:33,719 Speaker 1: returned with the boxes. He sniffed them out. It's like 87 00:05:33,800 --> 00:05:37,120 Speaker 1: he had the force, but for candy. It was one 88 00:05:37,120 --> 00:05:42,240 Speaker 1: of the most impressive feats I've ever seen in my life. Amazing. 89 00:05:43,000 --> 00:05:46,760 Speaker 1: You know, that was like an off brand superpower, but 90 00:05:46,880 --> 00:05:49,400 Speaker 1: a good one. Oh my gosh, it was the best. 91 00:05:49,600 --> 00:05:52,440 Speaker 1: My dad was very very annoyed but also kind of impressed. 92 00:05:53,040 --> 00:05:55,880 Speaker 1: But I mean he just silently like sniffed the air 93 00:05:55,960 --> 00:06:01,200 Speaker 1: then wandered off minutes later boxes. Amazing. It was amazing, 94 00:06:01,279 --> 00:06:03,480 Speaker 1: And we gotta watch your turn the Jedi with our turtles. 95 00:06:06,880 --> 00:06:11,400 Speaker 1: I don't I don't have any probably experience from from 96 00:06:11,440 --> 00:06:15,279 Speaker 1: growing up. Really I did grow up with turtles, but 97 00:06:15,320 --> 00:06:18,320 Speaker 1: I think that they had like a cheerier caramel inside 98 00:06:18,320 --> 00:06:21,960 Speaker 1: of them rather than like a melty, crawling kind of situation. Um, 99 00:06:22,320 --> 00:06:24,839 Speaker 1: I don't think I had straight prowling until after I 100 00:06:24,920 --> 00:06:29,159 Speaker 1: moved to Georgia, and probably not like soon after I 101 00:06:29,200 --> 00:06:32,480 Speaker 1: moved to Georgia. Yeah, yeah, there. I don't know. Uh, 102 00:06:32,920 --> 00:06:35,600 Speaker 1: you know, plenty plenty of like nut brittles and toffees 103 00:06:35,680 --> 00:06:38,400 Speaker 1: and stuff like that from up north, but no, probably 104 00:06:39,480 --> 00:06:46,240 Speaker 1: no probing. I'll tell you this episode what you know, 105 00:06:46,320 --> 00:06:50,000 Speaker 1: You're confusing yourself even more. Don't add more choices without 106 00:06:50,640 --> 00:06:53,200 Speaker 1: I think this is a word where when you say it, 107 00:06:53,279 --> 00:06:56,040 Speaker 1: I could I literally have no idea what it is 108 00:06:56,080 --> 00:06:57,640 Speaker 1: like even knowing what it is, I'm kind of like 109 00:06:57,920 --> 00:07:01,479 Speaker 1: that can mean anything. And for this episode, I've had 110 00:07:01,600 --> 00:07:08,480 Speaker 1: Joline by Dolly Parton suck in my head days. Yeah, 111 00:07:08,720 --> 00:07:14,040 Speaker 1: you have to fill in the rest. I've had Jesus 112 00:07:14,080 --> 00:07:16,760 Speaker 1: Christ Superstar in my head all day. That's totally unrelated. 113 00:07:16,880 --> 00:07:21,680 Speaker 1: There's no pun involved with with this candy, so well, 114 00:07:21,720 --> 00:07:24,720 Speaker 1: it could be, I'm sure. But before we go down 115 00:07:24,760 --> 00:07:27,960 Speaker 1: that possibly dark path, let's get to walk question. Let 116 00:07:28,040 --> 00:07:35,800 Speaker 1: us pralins are pralins or prawlines or lines? This is 117 00:07:35,840 --> 00:07:44,240 Speaker 1: the first in our question. What are they? Oh? Heck uh? Well, 118 00:07:44,920 --> 00:07:48,720 Speaker 1: as it turns out, the word prowline can refer to 119 00:07:48,840 --> 00:07:52,680 Speaker 1: a number of types of candies. Um. What the word 120 00:07:52,720 --> 00:07:56,559 Speaker 1: means in the American South is a soft, fudgy type 121 00:07:56,560 --> 00:07:59,880 Speaker 1: of caramel lumped with pieces of pecan, like a Milton 122 00:08:00,000 --> 00:08:04,440 Speaker 1: your mouth, super sweet, rich buttery, creamy confection with with 123 00:08:04,480 --> 00:08:11,160 Speaker 1: the contrasting crunch and complimentary sweet buttery flavor cons so good, 124 00:08:11,240 --> 00:08:14,560 Speaker 1: oh my, heck um uh. It's typically made by cooking 125 00:08:14,760 --> 00:08:18,320 Speaker 1: sugar with some butter, milk or cream or condensed milk, 126 00:08:18,640 --> 00:08:20,920 Speaker 1: maybe a little bit of vanilla, and then chopped or 127 00:08:21,000 --> 00:08:24,760 Speaker 1: halved pecans, and you stir this constantly until it is 128 00:08:24,800 --> 00:08:28,800 Speaker 1: a thick syrup softball stage for y'all candy makers. And 129 00:08:28,840 --> 00:08:31,559 Speaker 1: then you you pour the mass out onto a tray 130 00:08:31,640 --> 00:08:34,360 Speaker 1: or a slabbed cool either in a single sheet to 131 00:08:34,400 --> 00:08:38,000 Speaker 1: be broken into pieces later or in individual mounds. Sort 132 00:08:38,040 --> 00:08:41,080 Speaker 1: of the size and shape of of cookies. When they're done, 133 00:08:41,080 --> 00:08:43,680 Speaker 1: they're they're dry to the touch, not sticky until they 134 00:08:43,840 --> 00:08:47,200 Speaker 1: start to melt, which they can around like skin temperature. 135 00:08:47,720 --> 00:08:51,720 Speaker 1: Mm hmmm, mm hmmm. You can get variations in there 136 00:08:51,760 --> 00:08:55,920 Speaker 1: that include like rum for flavoring, chocolate cralins, peanut butter pralins, 137 00:08:56,040 --> 00:08:59,960 Speaker 1: chewier caramel pralins, pralins encased in hard chocolates, sometimes called 138 00:09:00,120 --> 00:09:03,640 Speaker 1: turtles et cetera. Um, you can make them with other 139 00:09:03,720 --> 00:09:08,000 Speaker 1: nuts too, I guess, yeah, that is something I've never seen. 140 00:09:08,040 --> 00:09:12,000 Speaker 1: By researching this episode, I have learned that is definitely 141 00:09:12,040 --> 00:09:18,640 Speaker 1: a thing. Yeah, yeah, Okay, So in Europe we run 142 00:09:18,679 --> 00:09:23,480 Speaker 1: into some kind of serious linguistic confusion because in France, 143 00:09:23,520 --> 00:09:28,480 Speaker 1: from what I understand, the word probabne means whole almonds 144 00:09:28,600 --> 00:09:31,679 Speaker 1: or other nuts that are cooked in boiling sugar than 145 00:09:31,840 --> 00:09:35,560 Speaker 1: cooled so that it creates like a granulated coating that 146 00:09:35,679 --> 00:09:39,800 Speaker 1: keeps the almond inside fresh. And I think it can 147 00:09:39,920 --> 00:09:45,120 Speaker 1: also mean um that confection crushed into a powder for 148 00:09:45,240 --> 00:09:47,720 Speaker 1: use in like other candy making or baking or what 149 00:09:47,840 --> 00:09:52,160 Speaker 1: have you. Here in the States, we do call nuts 150 00:09:52,160 --> 00:09:56,120 Speaker 1: that have been encased in a crunchy dairy sugarcoating pray 151 00:09:56,200 --> 00:10:00,079 Speaker 1: line nuts and praylene pecans are a holiday dela to 152 00:10:00,200 --> 00:10:07,600 Speaker 1: see in the South. Yes. Meanwhile, back in France, there's 153 00:10:07,640 --> 00:10:12,160 Speaker 1: a related term prolin um, which means ground nuts or 154 00:10:12,200 --> 00:10:15,840 Speaker 1: possibly pre leaned nuts, cooked into a soft paste with 155 00:10:15,880 --> 00:10:19,280 Speaker 1: sugar and chocolate and then coated in a hard chocolate shell, 156 00:10:20,120 --> 00:10:25,680 Speaker 1: like like a bond bon. Yeah. Meanwhile, in Belgium, the 157 00:10:25,720 --> 00:10:31,520 Speaker 1: word probaben means any confection consisting of a hard chocolate 158 00:10:31,520 --> 00:10:35,880 Speaker 1: shell in casing a softer filling, one of the traditional fillings, 159 00:10:35,960 --> 00:10:42,959 Speaker 1: or perhaps the traditional filling being prolin. That is confusing, y'all. 160 00:10:43,000 --> 00:10:46,079 Speaker 1: It took me like a really silly amount of time 161 00:10:46,080 --> 00:10:48,960 Speaker 1: to suss all of this out. I it was like 162 00:10:49,080 --> 00:10:53,079 Speaker 1: cross referencing. I there was a lot of translating pages 163 00:10:53,160 --> 00:10:58,079 Speaker 1: from French with Google Translate. Like I got very confused 164 00:10:58,160 --> 00:11:02,959 Speaker 1: for a very hot minute. Yeah. That's one of the 165 00:11:03,000 --> 00:11:06,319 Speaker 1: funny things about when you do grow up in an 166 00:11:06,360 --> 00:11:10,720 Speaker 1: area and you don't realize something is regional venture outside 167 00:11:10,720 --> 00:11:16,160 Speaker 1: of it, and you're like, wait, you call probins what 168 00:11:17,640 --> 00:11:22,160 Speaker 1: and where? Yes? Yes, because you just kind of assume 169 00:11:22,360 --> 00:11:30,160 Speaker 1: the word means this turn no not necessarily yeah. Yes. 170 00:11:30,559 --> 00:11:36,720 Speaker 1: So so that's fun when you're googling it is it is. 171 00:11:36,960 --> 00:11:41,320 Speaker 1: It adds an extra layer of challenge, of fun, difficulty, 172 00:11:41,360 --> 00:11:45,760 Speaker 1: a wrinkle, an air of mystery, perhaps a mystery. What 173 00:11:46,040 --> 00:11:51,720 Speaker 1: probably are prayle and breakdown are we talking about? Well, Lauren, 174 00:11:52,240 --> 00:11:56,920 Speaker 1: what about the nutrition? Well, um, they're they're a treat. 175 00:11:57,160 --> 00:12:00,800 Speaker 1: It's you know, it's sugar and nuts and fat. Uh 176 00:12:01,360 --> 00:12:07,840 Speaker 1: you know, treats are nice, treats are great, not so nutritious. Yeah, yeah, 177 00:12:07,960 --> 00:12:11,480 Speaker 1: I would imagine. I did find Um, I guess this 178 00:12:11,559 --> 00:12:14,720 Speaker 1: is a good transition into our numbers portioned, because there 179 00:12:14,760 --> 00:12:18,080 Speaker 1: are too many numbers on Prailians. But I did find 180 00:12:18,080 --> 00:12:20,720 Speaker 1: one that really cracked me up. And it was hyper 181 00:12:20,840 --> 00:12:25,720 Speaker 1: specific to how many Germans were eating Prailians and how 182 00:12:25,720 --> 00:12:28,439 Speaker 1: many we're having more than one a day, And I 183 00:12:28,920 --> 00:12:31,480 Speaker 1: just loved that this exists. And it's obviously not the 184 00:12:31,880 --> 00:12:34,240 Speaker 1: well maybe not obviously, but not the Prailians were talking about. 185 00:12:34,240 --> 00:12:36,559 Speaker 1: So I didn't include it, but it was just very 186 00:12:36,600 --> 00:12:40,040 Speaker 1: funny to me that like only twenty percent of Germans 187 00:12:40,080 --> 00:12:44,840 Speaker 1: I Probabians more than once a day. Really, it seems 188 00:12:44,880 --> 00:12:48,640 Speaker 1: like a lot to me. Still, I'm I'm just bear phrases. 189 00:12:48,720 --> 00:12:50,679 Speaker 1: Don't don't quote me on that, but it was okay, 190 00:12:50,960 --> 00:12:55,319 Speaker 1: gave me a chuckle that study did. Yeah, that Yeah, 191 00:12:55,440 --> 00:12:59,240 Speaker 1: I right right sussing out the numbers for for what 192 00:12:59,280 --> 00:13:02,040 Speaker 1: we are folk sing on in this episode, which is 193 00:13:02,120 --> 00:13:07,120 Speaker 1: the American South's version of that multi kind of fudge 194 00:13:07,200 --> 00:13:12,360 Speaker 1: like pecan pray line situation. Um suessing that out from 195 00:13:12,360 --> 00:13:17,440 Speaker 1: everything else was was was tough numbers wise. Um, but 196 00:13:18,320 --> 00:13:20,960 Speaker 1: I will say um that at shops in New Orleans 197 00:13:21,000 --> 00:13:23,960 Speaker 1: that still make pralins by hand, I'm just I'm not 198 00:13:24,000 --> 00:13:26,120 Speaker 1: going to say it consistently. I'm so sorry for anyone 199 00:13:26,320 --> 00:13:30,280 Speaker 1: who is already being driven completely up the wall by this. Um. Yeah, 200 00:13:30,320 --> 00:13:32,720 Speaker 1: shops in New Orleans still make them by hand, like, 201 00:13:32,960 --> 00:13:37,120 Speaker 1: for example, LEAs pralins, a batch of two hundred takes 202 00:13:37,120 --> 00:13:39,679 Speaker 1: about forty minutes to make start to finish, and a 203 00:13:39,720 --> 00:13:42,959 Speaker 1: dedicated three person team can turn out a thousand a day. 204 00:13:43,679 --> 00:13:50,160 Speaker 1: Who right, hoof Uh? At the New Orleans School of Cooking, 205 00:13:50,440 --> 00:13:53,880 Speaker 1: which does cooking demos and classes, um, they make thousands 206 00:13:53,880 --> 00:13:57,320 Speaker 1: a day in overlapping batches. And one cook who who 207 00:13:57,360 --> 00:14:00,559 Speaker 1: mostly does candy making for them, by the name of 208 00:14:00,679 --> 00:14:03,760 Speaker 1: Arthur Ruffin, told the l A Times if I had 209 00:14:03,760 --> 00:14:05,679 Speaker 1: to keep account on how many I make, I think 210 00:14:05,679 --> 00:14:11,280 Speaker 1: I'd probably quit. Yeah, fair, There are certain things you 211 00:14:11,360 --> 00:14:15,800 Speaker 1: just really don't want to know the answer to, you know. Yeah. Yeah. Oh, 212 00:14:15,800 --> 00:14:20,800 Speaker 1: speaking of which, UM, I looked up how many episodes 213 00:14:20,880 --> 00:14:24,160 Speaker 1: we have, and uh, it's a little tricky because like 214 00:14:24,200 --> 00:14:26,240 Speaker 1: once you get like classics in there and stuff like that. 215 00:14:26,280 --> 00:14:30,120 Speaker 1: But I think we're coming up on four hundred. Dude, whoa, 216 00:14:30,480 --> 00:14:34,400 Speaker 1: so are one hundred? Estimate? It was? It was low, 217 00:14:34,880 --> 00:14:36,840 Speaker 1: It was low, and I feel a little bit better 218 00:14:36,960 --> 00:14:43,560 Speaker 1: about having spotty memory. Well, we should do a big celebration. 219 00:14:43,600 --> 00:14:48,000 Speaker 1: We never celebrated before. We didn't do like we did. 220 00:14:48,040 --> 00:14:50,600 Speaker 1: We did for one, we did for one, but not 221 00:14:50,680 --> 00:14:56,640 Speaker 1: the rest. So long ago it was yeah, yeah, let's 222 00:14:56,720 --> 00:14:59,640 Speaker 1: let's I'll do account. We'll figure out when number four 223 00:14:59,720 --> 00:15:09,680 Speaker 1: hundred just coming out, We'll do something special special. Oh no, okay, 224 00:15:10,840 --> 00:15:16,280 Speaker 1: I mean it will be great. Don't worry about it. Lauren. Thanks, 225 00:15:16,320 --> 00:15:20,320 Speaker 1: I'm very reassured now, as I knew you would be. 226 00:15:20,400 --> 00:15:24,120 Speaker 1: That was my intent. Well, now that we have that 227 00:15:24,280 --> 00:15:29,240 Speaker 1: on the horizon, I guess we should look backwards into 228 00:15:29,280 --> 00:15:33,480 Speaker 1: the history of the praising. We should, but first we 229 00:15:33,480 --> 00:15:35,840 Speaker 1: should take a quick break for a word from our sponsor. 230 00:15:46,000 --> 00:15:50,240 Speaker 1: And we're back. Thank you sponsored, Yes, thank you? Okay. So, 231 00:15:51,240 --> 00:15:55,400 Speaker 1: honeyed seeds and nuts are one of the oldest types 232 00:15:55,480 --> 00:15:59,840 Speaker 1: of candy in the world. In Europe. Sugared almonds in 233 00:16:00,000 --> 00:16:03,840 Speaker 1: particular were popular in ancient Rome and were included in 234 00:16:03,960 --> 00:16:06,760 Speaker 1: royal feasts starting in the Middle Ages. Um with the 235 00:16:06,800 --> 00:16:11,680 Speaker 1: intercontinental sugar trade began kicking off. It's um, it's tricky 236 00:16:11,760 --> 00:16:16,160 Speaker 1: to to tie down a solid history on caramel. Legend 237 00:16:16,200 --> 00:16:19,840 Speaker 1: has it that Arabic chefs developed the technique of cooking 238 00:16:19,880 --> 00:16:24,520 Speaker 1: sugar into variously hard, you know, toasty, roasty flavored candies, 239 00:16:24,560 --> 00:16:27,320 Speaker 1: and that Europeans picked it up from them, perhaps around 240 00:16:27,320 --> 00:16:31,560 Speaker 1: the twelve hundreds, initially as a pleasant like post feast 241 00:16:31,800 --> 00:16:38,480 Speaker 1: digestive aid kind of thing. Mm hmmmm hmmm. Well, when 242 00:16:38,520 --> 00:16:42,480 Speaker 1: telling the history of the Prelim people usually begin in 243 00:16:42,520 --> 00:16:45,680 Speaker 1: the early seventeenth century with the French confection linked to 244 00:16:45,760 --> 00:16:49,480 Speaker 1: French diplomat Caesar duc de Choisel, or the Comte to 245 00:16:49,640 --> 00:16:54,360 Speaker 1: place Pro, who many claim is the namesake. Okay. Some 246 00:16:54,480 --> 00:16:56,960 Speaker 1: versions of the story go that you have to cook 247 00:16:57,680 --> 00:17:01,600 Speaker 1: perhaps his personal chef claimant is on with creating an 248 00:17:01,600 --> 00:17:06,400 Speaker 1: almond candy that he would then use to seduce potential lovers. 249 00:17:07,400 --> 00:17:12,520 Speaker 1: Apparently it was quite the ladies man, okay. Or that 250 00:17:12,680 --> 00:17:16,080 Speaker 1: it was created as a cure for his indigestion different vein, 251 00:17:16,880 --> 00:17:19,439 Speaker 1: or that children kind of sort of created it and 252 00:17:19,480 --> 00:17:23,320 Speaker 1: a cook was like, ah, I shall take this, Or 253 00:17:23,720 --> 00:17:26,120 Speaker 1: that it was created purely by accident when a cook 254 00:17:26,200 --> 00:17:30,640 Speaker 1: accidentally knocked a big thing of almonds into caramel, whatever 255 00:17:30,720 --> 00:17:34,399 Speaker 1: the case. Lots of lots of stories. My my favorite 256 00:17:34,400 --> 00:17:37,000 Speaker 1: is the one involving the kids, because that one, like 257 00:17:37,080 --> 00:17:40,600 Speaker 1: the popular retelling, goes that like a bunch of like 258 00:17:40,600 --> 00:17:43,080 Speaker 1: like kind of like urchins like snuck into the kitchen 259 00:17:43,400 --> 00:17:46,919 Speaker 1: and uh, and we're coating almonds with this with this 260 00:17:47,000 --> 00:17:49,920 Speaker 1: bold sugar and um bald listen to me, goodness, my 261 00:17:50,000 --> 00:17:55,240 Speaker 1: gracious and uh. And the cook caught them, but then 262 00:17:55,280 --> 00:17:58,200 Speaker 1: he tasted them and he was like, oh man, these 263 00:17:58,240 --> 00:18:01,640 Speaker 1: are great. Okay, I won't tell anyone that y'all did this. 264 00:18:02,320 --> 00:18:06,720 Speaker 1: If you tell me how you did it. I love 265 00:18:06,760 --> 00:18:10,480 Speaker 1: that too. It sounds very fairy tale ish, right. I 266 00:18:10,520 --> 00:18:14,280 Speaker 1: don't think that's actually how it did, but you know, yeah, yeah, 267 00:18:14,440 --> 00:18:17,359 Speaker 1: as as in so many of these episodes, whatever the case, 268 00:18:17,400 --> 00:18:21,600 Speaker 1: maybe it makes sense to me someone or someone's would 269 00:18:21,640 --> 00:18:25,000 Speaker 1: have thought of this. As you said, Lauren, people were 270 00:18:25,000 --> 00:18:26,800 Speaker 1: really into this for a long time, this type of 271 00:18:26,840 --> 00:18:31,920 Speaker 1: candy um, and so it was there and that it 272 00:18:32,040 --> 00:18:36,359 Speaker 1: quickly became popular in the country. However it happened, and 273 00:18:36,480 --> 00:18:40,040 Speaker 1: yes it did, people really really loved it. Lasagna went 274 00:18:40,080 --> 00:18:43,320 Speaker 1: on to open his own shop Maison de Plon, where 275 00:18:43,400 --> 00:18:48,080 Speaker 1: he sold them apparently still open. I think different evolutions 276 00:18:48,119 --> 00:18:51,720 Speaker 1: occurred throughout Europe, which accounts for some of the confusion 277 00:18:51,800 --> 00:18:54,640 Speaker 1: we talked about at the top, but a common theme 278 00:18:54,760 --> 00:18:57,600 Speaker 1: was finally ground that's mixed into smooth cocoa that was 279 00:18:57,640 --> 00:19:01,439 Speaker 1: then used as a bond, bond filling right rights. So 280 00:19:02,440 --> 00:19:04,680 Speaker 1: when the French arrived in New Orleans, they brought all 281 00:19:04,760 --> 00:19:08,239 Speaker 1: their culinary influences and taste, and these elements combined with 282 00:19:08,280 --> 00:19:11,679 Speaker 1: so many different cultures and cuisines in that area. Again 283 00:19:11,920 --> 00:19:15,439 Speaker 1: see our New Orleans episodes. It's fascinating, it really really is. 284 00:19:16,119 --> 00:19:18,720 Speaker 1: But by the time the sugarcane industry had taken off 285 00:19:18,800 --> 00:19:21,840 Speaker 1: in the late seventeen hundreds, French Pralians were certainly a 286 00:19:21,960 --> 00:19:26,159 Speaker 1: thing there. One story sites ursuline nuns arriving to New 287 00:19:26,280 --> 00:19:31,280 Speaker 1: Orleans and seven in particular with bringing the prelian um. 288 00:19:31,400 --> 00:19:34,520 Speaker 1: They were put in charge of the casket girls, so 289 00:19:34,600 --> 00:19:37,760 Speaker 1: called because of their casket shaped boxes that contained all 290 00:19:37,800 --> 00:19:40,960 Speaker 1: of their belongings as they made this journey from Europe 291 00:19:41,200 --> 00:19:43,840 Speaker 1: to New Orleans. And they were these young women who 292 00:19:43,840 --> 00:19:46,800 Speaker 1: were arriving for France at Bien Bell's requests in order 293 00:19:46,840 --> 00:19:49,800 Speaker 1: to mary columnists in New Orleans, which is something we 294 00:19:49,840 --> 00:19:53,280 Speaker 1: also talked about in our New Orleans episodes. The nuns 295 00:19:53,359 --> 00:19:57,040 Speaker 1: taught these girls how to be upstanding women, uh and 296 00:19:57,160 --> 00:20:00,159 Speaker 1: good wives, and pray line making was part of that. 297 00:20:00,520 --> 00:20:04,399 Speaker 1: And as they settled throughout Louisiana, the fresh prayline took 298 00:20:04,440 --> 00:20:09,920 Speaker 1: hold in that area. But in Louisiana, it's not all 299 00:20:10,000 --> 00:20:15,240 Speaker 1: months you'll find growing but the cons right, so soon 300 00:20:15,359 --> 00:20:19,119 Speaker 1: a Louisiana version of pralines emerged. The cons with a 301 00:20:19,160 --> 00:20:22,240 Speaker 1: sugar coating um. The milk and or cream came into 302 00:20:22,280 --> 00:20:24,960 Speaker 1: the equation, and butter around this time too. There's a 303 00:20:25,040 --> 00:20:28,760 Speaker 1: really specific date, but nope, yeah they got They got 304 00:20:28,880 --> 00:20:32,800 Speaker 1: added in there as a bonding ingredient that produced a rich, soft, 305 00:20:33,080 --> 00:20:37,840 Speaker 1: fudgy confection. And according to Shonda M. Newness, who wrote 306 00:20:37,880 --> 00:20:40,480 Speaker 1: a whole paper on the subject, pralins are the quote 307 00:20:40,480 --> 00:20:43,920 Speaker 1: culinary genius of African American women and they are to think, 308 00:20:44,000 --> 00:20:46,919 Speaker 1: for quote, the New Orleans praline as we know it. 309 00:20:47,440 --> 00:20:50,080 Speaker 1: And food journalists Tony Tipton Martin wrote in her book 310 00:20:50,160 --> 00:20:53,520 Speaker 1: Jubilee that pralines quote vividly illustrate the way that black 311 00:20:53,560 --> 00:21:00,880 Speaker 1: cooks transitioned unwanted leftovers in type financial advantage. This innovation 312 00:21:00,960 --> 00:21:03,600 Speaker 1: was one of America's first street foods. Pralius were one 313 00:21:03,600 --> 00:21:06,159 Speaker 1: of America's first street foods, and it allowed for newly 314 00:21:06,200 --> 00:21:09,760 Speaker 1: emancipated Black women to make money in a country where 315 00:21:09,760 --> 00:21:13,400 Speaker 1: they were still so many obstacles in the way of that. 316 00:21:14,000 --> 00:21:16,560 Speaker 1: And even before that, um, New Orleans had a law 317 00:21:16,600 --> 00:21:19,119 Speaker 1: that allowed for enslaved people to set up and sell 318 00:21:19,200 --> 00:21:22,960 Speaker 1: items at their own market places on their quote days off, 319 00:21:24,640 --> 00:21:29,399 Speaker 1: usually Sundays. By the nineteen hundreds, these pralians were a 320 00:21:29,520 --> 00:21:34,399 Speaker 1: hugely popular street food and candy in New Orleans. The 321 00:21:34,480 --> 00:21:37,119 Speaker 1: first known actual written mention of pralius in New Orleans 322 00:21:37,240 --> 00:21:40,320 Speaker 1: dates back to eighteen sixty two, when a candy shop 323 00:21:40,359 --> 00:21:44,639 Speaker 1: and a local newspaper advertised their quote chocolate prelings. Around 324 00:21:44,680 --> 00:21:48,840 Speaker 1: this time is probably when street vendors began selling pralins 325 00:21:48,840 --> 00:21:51,800 Speaker 1: in the city too, and among them black women. At 326 00:21:51,840 --> 00:21:54,879 Speaker 1: this time, black women commonly sold their products on the 327 00:21:54,880 --> 00:21:57,880 Speaker 1: street of the French Quarter um items ranging from coffee 328 00:21:58,040 --> 00:22:01,440 Speaker 1: pie to waffles, and too many black families had a 329 00:22:01,480 --> 00:22:04,240 Speaker 1: praislane recipe that they just knew, so it's less of 330 00:22:04,240 --> 00:22:06,879 Speaker 1: a recipe and more of a story passed down almost 331 00:22:07,760 --> 00:22:10,400 Speaker 1: as New Orleans entered a time of boom and prosperity 332 00:22:10,480 --> 00:22:14,280 Speaker 1: in the eighties. The storians believe the praylan had by 333 00:22:14,320 --> 00:22:18,560 Speaker 1: then cemented itself as a staple. The World's Fair was 334 00:22:18,640 --> 00:22:20,760 Speaker 1: underway at that time, and New Orleans was well and 335 00:22:20,800 --> 00:22:23,680 Speaker 1: its way to becoming a dining destination that people sought out. 336 00:22:24,240 --> 00:22:27,480 Speaker 1: More and more tourists arrived via train, and that train 337 00:22:27,720 --> 00:22:30,560 Speaker 1: led out right near the French Market, where tours were 338 00:22:30,600 --> 00:22:34,480 Speaker 1: immediately greeted with stands and menders selling all sorts of food, 339 00:22:34,840 --> 00:22:38,600 Speaker 1: including prailings. People who sold pralings walked up and down 340 00:22:38,600 --> 00:22:42,600 Speaker 1: the streets, carrying their goods in baskets and singing catchy songs. 341 00:22:43,119 --> 00:22:46,840 Speaker 1: Successful street vendors had nicknames, they had reputations, they had 342 00:22:46,880 --> 00:22:50,040 Speaker 1: certain areas that they frequented. Many of them were just 343 00:22:50,119 --> 00:22:54,040 Speaker 1: as much street performers as they were preliners. And for 344 00:22:54,119 --> 00:22:57,480 Speaker 1: black women who knew their customers, knew their customer base, 345 00:22:57,800 --> 00:23:03,320 Speaker 1: that entailed playing into racist stereotypes that romanticized slavery and reconstruction. 346 00:23:04,080 --> 00:23:09,160 Speaker 1: Um Specifically, they were playing into the mammy stereotype. And 347 00:23:09,240 --> 00:23:12,640 Speaker 1: you've you've seen this right up to the ant Jemima 348 00:23:12,840 --> 00:23:19,200 Speaker 1: branding that persisted until the summer of that's just fine. Um, 349 00:23:19,200 --> 00:23:23,120 Speaker 1: it's it's it's this image of jovial, older, heavy set 350 00:23:23,160 --> 00:23:25,960 Speaker 1: black woman in an antebellum dress with an apron and 351 00:23:25,960 --> 00:23:28,960 Speaker 1: a kerchief who is just so dang maternal that she 352 00:23:29,119 --> 00:23:31,600 Speaker 1: is pleased to give up her whole life to the 353 00:23:31,640 --> 00:23:35,840 Speaker 1: white family who she works for. And this is a 354 00:23:36,000 --> 00:23:41,400 Speaker 1: this is a problematic stereotype in about a dozen ways simultaneously. 355 00:23:41,760 --> 00:23:46,560 Speaker 1: It's a it's it's flattening the lives and experiences and 356 00:23:47,040 --> 00:23:52,000 Speaker 1: motherhood and sexuality and human rights and capabilities and dreams 357 00:23:52,600 --> 00:23:58,800 Speaker 1: of black women into this simple, safe caricature, no shade 358 00:23:58,800 --> 00:24:01,240 Speaker 1: to the black women use it as a marketing ploy. 359 00:24:01,400 --> 00:24:03,800 Speaker 1: At the time, this was the Jim Crow South Like. 360 00:24:03,840 --> 00:24:09,560 Speaker 1: White people ate it up. Um Yeah, yeah they did, um. 361 00:24:09,640 --> 00:24:14,840 Speaker 1: And from to the nineteen seventies, white owned candy shops 362 00:24:15,000 --> 00:24:20,680 Speaker 1: also capitalize on this racist stereotype. Yep, yep um. Also 363 00:24:21,400 --> 00:24:23,320 Speaker 1: over on Stuff I've Never told You, the other podcast 364 00:24:23,359 --> 00:24:25,760 Speaker 1: I Do, we did a whole episode on Betty Crocker 365 00:24:25,920 --> 00:24:28,480 Speaker 1: Antemima and this is Butterworth. If you'd like to hear 366 00:24:28,600 --> 00:24:32,240 Speaker 1: more about that, oh little Dad now, because it was, 367 00:24:32,280 --> 00:24:39,160 Speaker 1: like I think, so still interesting interesting history. Yeah, maybe 368 00:24:39,240 --> 00:24:41,520 Speaker 1: maybe time for an update. I got into some reading 369 00:24:41,560 --> 00:24:46,040 Speaker 1: about how how Quaker is working with this brand to 370 00:24:46,040 --> 00:24:50,000 Speaker 1: to rebrand it, and um, it's it's interesting stuff. It's 371 00:24:50,080 --> 00:24:53,280 Speaker 1: a there's a lot of a lot of real historical 372 00:24:53,400 --> 00:24:56,200 Speaker 1: ugliness involved in it. But um, I'm glad that finally 373 00:24:56,680 --> 00:25:00,879 Speaker 1: someone's doing something about it. Uh at any rate. At 374 00:25:00,920 --> 00:25:04,520 Speaker 1: any rate, um. Pralines are pretty much ubiquitous in New 375 00:25:04,640 --> 00:25:07,560 Speaker 1: Orleans by the eighteen nineties, appearing in numerous articles in 376 00:25:07,600 --> 00:25:11,080 Speaker 1: the Daily picka Une, including the Tables. So these articles 377 00:25:11,080 --> 00:25:13,680 Speaker 1: would mention them being on the tables of the wealthy 378 00:25:13,840 --> 00:25:18,760 Speaker 1: and elite. So yeah, ubiquitous. Like everybody seemed to love them, 379 00:25:18,800 --> 00:25:21,600 Speaker 1: and they spread throughout the South, Texas, Alabama, Georgia. I 380 00:25:21,680 --> 00:25:24,000 Speaker 1: have seen articles from I think every one of these 381 00:25:24,000 --> 00:25:29,359 Speaker 1: states laying claim to inventing but no, nothing to really 382 00:25:29,400 --> 00:25:32,760 Speaker 1: back it up. Okay, yeah, pretty much if they were 383 00:25:32,760 --> 00:25:37,240 Speaker 1: pecans and sugars were there. Yeah. Um. The rest of 384 00:25:37,280 --> 00:25:39,640 Speaker 1: the United States picked up on the concept as well. 385 00:25:39,840 --> 00:25:43,000 Speaker 1: A nineteen o eight issue of the Boston Cooking School 386 00:25:43,040 --> 00:25:46,960 Speaker 1: magazine of Culinary Science and Domestic Economics lists a recipe 387 00:25:47,040 --> 00:25:50,399 Speaker 1: for a peanut or mixed nut pray line made with 388 00:25:50,600 --> 00:25:56,919 Speaker 1: just brown sugar and nuts. So okay um. The founding 389 00:25:56,960 --> 00:25:59,280 Speaker 1: member of the New Orleans chapter of the Black Panthers, 390 00:25:59,440 --> 00:26:02,960 Speaker 1: Robert King Wilkerson, used a direct commentary on on that 391 00:26:03,040 --> 00:26:06,160 Speaker 1: racist stereotype that had been so long used to sell 392 00:26:06,320 --> 00:26:09,119 Speaker 1: pray leadings and was on pralium packaging in the past 393 00:26:09,160 --> 00:26:12,439 Speaker 1: to sell free lines. Um to bring awareness to the 394 00:26:12,480 --> 00:26:14,479 Speaker 1: rest of himself and two other black men for reporting 395 00:26:14,480 --> 00:26:18,280 Speaker 1: abuses at Louisiana's Angle of State Prison in the nineteen seventies. 396 00:26:18,640 --> 00:26:21,000 Speaker 1: Wilkerson made them himself while he was in jail, and 397 00:26:21,040 --> 00:26:23,639 Speaker 1: he had to improvise a stove of aluminum cans and 398 00:26:23,680 --> 00:26:28,720 Speaker 1: burning toilet paper would do. So m um and skipping 399 00:26:28,840 --> 00:26:32,640 Speaker 1: skipping ahead. Lauretta Harrison became the first African American woman 400 00:26:32,680 --> 00:26:35,560 Speaker 1: to own a preling shop in New Orleans over thirty 401 00:26:35,600 --> 00:26:37,919 Speaker 1: seven years ago. I couldn't find an exact date, but 402 00:26:38,320 --> 00:26:42,040 Speaker 1: nineteen seventy nine or early eighties somewhere in there. Uh. 403 00:26:42,119 --> 00:26:43,880 Speaker 1: Side note. We tried to get an interview with her 404 00:26:44,359 --> 00:26:46,520 Speaker 1: when we were in New Orleans, but I feel she 405 00:26:46,680 --> 00:26:54,280 Speaker 1: was too busy, had stuff to do. Fair totally. In 406 00:26:54,320 --> 00:27:00,320 Speaker 1: twenty sixteen, her Bailian Vignier's when New Orleans first vigner Fest. Yeah, 407 00:27:00,880 --> 00:27:03,439 Speaker 1: and she told Eater, quote, a lot of food our 408 00:27:03,480 --> 00:27:05,760 Speaker 1: ancestors used to do is becoming a dying art, and 409 00:27:05,800 --> 00:27:08,359 Speaker 1: the younger generation won't fool with it. My son's better, 410 00:27:08,480 --> 00:27:10,679 Speaker 1: not just because it's good money, but the history. We 411 00:27:10,760 --> 00:27:12,640 Speaker 1: have to keep the history of our food, our culture, 412 00:27:12,680 --> 00:27:16,560 Speaker 1: our city alive. Yeah. And that's the thing we heard 413 00:27:16,600 --> 00:27:20,800 Speaker 1: a lot when we interviewed people in New Orleans. Absolutely, yeah, 414 00:27:20,920 --> 00:27:25,040 Speaker 1: and I I love I love that. I love that. Um, 415 00:27:25,440 --> 00:27:28,760 Speaker 1: just an entire concept of of of food um being 416 00:27:29,200 --> 00:27:32,840 Speaker 1: not just not just something nourishing, but something that's that's 417 00:27:33,080 --> 00:27:37,320 Speaker 1: historically culturally important. Um that Uh. Yeah, you can use 418 00:27:37,359 --> 00:27:41,359 Speaker 1: to to connect with with with your family and the 419 00:27:41,400 --> 00:27:44,240 Speaker 1: place where you are in the places where members of 420 00:27:44,280 --> 00:27:48,719 Speaker 1: your family have been absolutely uh. And it's certainly something 421 00:27:50,440 --> 00:27:52,520 Speaker 1: you can just enjoy with somebody and the next time 422 00:27:52,520 --> 00:27:55,720 Speaker 1: you have a pray line and maybe you can stir 423 00:27:55,840 --> 00:27:59,360 Speaker 1: up a conversation like now, I don't know, it's it's 424 00:27:59,359 --> 00:28:01,560 Speaker 1: really pretty. It's because it's it is easy to just 425 00:28:01,640 --> 00:28:04,960 Speaker 1: eat things and forget like all it took to get 426 00:28:05,040 --> 00:28:10,720 Speaker 1: there and all the history behind it. And yeah yeah, Also, 427 00:28:10,920 --> 00:28:15,280 Speaker 1: I if if y'all have never experienced the smell of 428 00:28:15,359 --> 00:28:22,640 Speaker 1: Praline's cooking there, there's something so overwhelmingly pleasant um about that, 429 00:28:22,640 --> 00:28:26,360 Speaker 1: that caramelizing sugar and the and the kind of toasting 430 00:28:26,440 --> 00:28:33,879 Speaker 1: nuts and oh yes, yes, I love it. See we're transported. 431 00:28:34,040 --> 00:28:37,439 Speaker 1: This is the power, the power of the power of 432 00:28:37,480 --> 00:28:41,080 Speaker 1: the prayline. I feel like we just found our episode title. 433 00:28:43,080 --> 00:28:50,480 Speaker 1: Sometimes they happen within the episode orchanically. Um. That's about 434 00:28:50,520 --> 00:28:53,120 Speaker 1: what we have to say on the Praline for now. 435 00:28:53,960 --> 00:28:57,000 Speaker 1: It is. We do have some listener mail for you, though, 436 00:28:57,000 --> 00:28:58,720 Speaker 1: and we will get into that as soon as we 437 00:28:58,760 --> 00:29:00,400 Speaker 1: get back from a quick break for a word from 438 00:29:00,400 --> 00:29:13,080 Speaker 1: our sponsor. And we're back. Thank you sponsor, Yes, thank you, 439 00:29:13,560 --> 00:29:21,400 Speaker 1: And we're back with listen. No, ma, I was gonna 440 00:29:21,440 --> 00:29:25,440 Speaker 1: try to do Joelene listener Mayo, but again, you can't 441 00:29:25,440 --> 00:29:26,960 Speaker 1: do the song. I need to get that note pad 442 00:29:27,040 --> 00:29:35,280 Speaker 1: in here. Other guys, it's never gonna work, Lauren, I 443 00:29:35,280 --> 00:29:38,520 Speaker 1: don't want to be held back. I'm picturing like a 444 00:29:38,640 --> 00:29:41,560 Speaker 1: like a white board, or maybe maybe like a like 445 00:29:41,600 --> 00:29:46,200 Speaker 1: a projector like like like in the Buffy episode, hushed 446 00:29:46,280 --> 00:29:53,320 Speaker 1: like when yeah, maybe a lot of other people don't, 447 00:29:53,400 --> 00:29:59,320 Speaker 1: but I got alright, alright, I'll work on that, Kate 448 00:29:59,440 --> 00:30:01,800 Speaker 1: rope I and catching up on podcast episodes and listen 449 00:30:01,800 --> 00:30:04,240 Speaker 1: to your pringles episode the other day. First of all, 450 00:30:04,440 --> 00:30:06,840 Speaker 1: let me say that I don't like pringles and I 451 00:30:06,880 --> 00:30:10,880 Speaker 1: have never liked prinkles. I find they taste chemically and 452 00:30:10,920 --> 00:30:13,680 Speaker 1: a bit sweet. If they are the only snack option, 453 00:30:13,760 --> 00:30:19,280 Speaker 1: I would choose no snack over pringles. I lived in 454 00:30:19,320 --> 00:30:21,600 Speaker 1: Tanzania for three years two thousand and three to two 455 00:30:21,600 --> 00:30:23,720 Speaker 1: tho six as a volunteer, and when I was there, 456 00:30:23,840 --> 00:30:27,040 Speaker 1: pringles were the only option for chips slash Chris other 457 00:30:27,080 --> 00:30:30,440 Speaker 1: than the packets of Walker Chris that my neighbor's mother 458 00:30:30,560 --> 00:30:33,920 Speaker 1: used instead of bubble rep as packing and parcels sent 459 00:30:34,000 --> 00:30:38,520 Speaker 1: from England. Wow, I have questions about that. That's amazing. 460 00:30:39,400 --> 00:30:43,800 Speaker 1: Why have I never thought to package things and chips? Well, 461 00:30:43,840 --> 00:30:49,520 Speaker 1: now you know the world? Okay, okay, please continue, Yes, 462 00:30:50,360 --> 00:30:53,400 Speaker 1: um and pringles were widely available across the country. I 463 00:30:53,480 --> 00:30:56,520 Speaker 1: suspect that the can design makes them more durable and 464 00:30:56,600 --> 00:30:59,000 Speaker 1: keeps them fresh longer in a hot and often humid 465 00:30:59,120 --> 00:31:01,760 Speaker 1: country without the same infrastructure that we have in Canada. 466 00:31:02,080 --> 00:31:04,520 Speaker 1: This meant that I went for three years with no 467 00:31:04,800 --> 00:31:10,120 Speaker 1: but when volunteers from different parts of the country got together, 468 00:31:10,360 --> 00:31:12,400 Speaker 1: we would end up using a can of Pringles as 469 00:31:12,400 --> 00:31:15,320 Speaker 1: the benchmark to compare local food costs. In one region, 470 00:31:15,360 --> 00:31:17,680 Speaker 1: a can of pringles might cost two thousand, five hundred 471 00:31:17,760 --> 00:31:21,320 Speaker 1: tanzania and shillings approximately two dollars and fifty cents USD. 472 00:31:21,640 --> 00:31:24,440 Speaker 1: In another region, at the same cam might cost three thousand, 473 00:31:24,480 --> 00:31:28,440 Speaker 1: five hundred Tanzanian shillings. Elsewhere it might be even five thousand. 474 00:31:29,000 --> 00:31:31,800 Speaker 1: And the higher the cost of a can of Pringles 475 00:31:31,800 --> 00:31:35,120 Speaker 1: in your region, the more expensive your weekly food costs. Overall, 476 00:31:35,360 --> 00:31:37,680 Speaker 1: I still don't like pringles, but hearing you talk about that, 477 00:31:37,760 --> 00:31:40,000 Speaker 1: I brought back all sorts of memories my time in 478 00:31:40,080 --> 00:31:45,520 Speaker 1: Tanzania and time spent with friends. Uh oh, that's fascinating. 479 00:31:45,920 --> 00:31:49,760 Speaker 1: That is that is very specific and I really enjoy it. 480 00:31:50,800 --> 00:31:57,000 Speaker 1: I like this Pringles index se creator. Yeah, h m hmmm. 481 00:31:57,320 --> 00:31:59,120 Speaker 1: A lot of people wrote in about Pringles as I 482 00:31:59,160 --> 00:32:00,800 Speaker 1: know you have or and I've been joined every minute 483 00:32:00,840 --> 00:32:11,560 Speaker 1: of it. Stronger pains always, we always love it. One 484 00:32:11,600 --> 00:32:14,360 Speaker 1: of my one of my friends, Alana just posted today 485 00:32:14,400 --> 00:32:17,960 Speaker 1: on social media a free confetti recipe which has just 486 00:32:18,080 --> 00:32:22,720 Speaker 1: dropped a can of pringles on the floor. Freak comfetti easy. 487 00:32:23,000 --> 00:32:27,080 Speaker 1: It is easy clean up either case. You're in trouble 488 00:32:27,120 --> 00:32:36,080 Speaker 1: there right, Actually probably, I don't think it's skin. Yeah. Uh, 489 00:32:36,240 --> 00:32:40,200 Speaker 1: Lucas wrote today, I was listening to your Paea episode 490 00:32:40,280 --> 00:32:43,120 Speaker 1: when one of the listeners wrote in about your Scrapple episode. 491 00:32:43,560 --> 00:32:45,840 Speaker 1: I had heard of scrapple and had a vague notion 492 00:32:45,880 --> 00:32:48,440 Speaker 1: that it was similar to the to me more familiar 493 00:32:48,720 --> 00:32:51,719 Speaker 1: liver mush. I'm doing a lot of driving today, so 494 00:32:51,760 --> 00:32:54,000 Speaker 1: I went straight to your Scrapple episode to see if 495 00:32:54,000 --> 00:32:57,520 Speaker 1: I was right. Y'all. I literally cheered when you mentioned 496 00:32:57,560 --> 00:33:00,240 Speaker 1: liver mush. It's a food near and dear to my heart, 497 00:33:00,320 --> 00:33:03,200 Speaker 1: and not just because of the high cholesterol, and I 498 00:33:03,240 --> 00:33:05,280 Speaker 1: needed to tell you all about my experience with it. 499 00:33:05,800 --> 00:33:08,720 Speaker 1: My grandparents on my mom's side were descended from German 500 00:33:08,760 --> 00:33:12,800 Speaker 1: settlers in Pennsylvania, including the ancestors of President Eisenhower. It's 501 00:33:12,840 --> 00:33:17,080 Speaker 1: a long story who upon reaching the Appalachian Mountains in 502 00:33:17,120 --> 00:33:21,000 Speaker 1: the seventeen hundreds, the German settlers, not President Eisenhower, went 503 00:33:21,040 --> 00:33:23,400 Speaker 1: south all the way to North Carolina and settled in 504 00:33:23,640 --> 00:33:26,840 Speaker 1: the Piedmont. I haven't done any research, but something tells 505 00:33:26,880 --> 00:33:29,680 Speaker 1: me the link between scrapple and livermush comes from that 506 00:33:29,720 --> 00:33:33,720 Speaker 1: demographic movement. Anyway, when I was a child, we lived 507 00:33:33,720 --> 00:33:36,720 Speaker 1: in Virginia and would drive down to Hickory, North Carolina 508 00:33:36,800 --> 00:33:39,840 Speaker 1: to visit my grandparents, and I have very fond memories 509 00:33:39,880 --> 00:33:43,240 Speaker 1: of the wonderful breakfasts that my grandmother would make of eggs, biscuits, 510 00:33:43,280 --> 00:33:46,000 Speaker 1: and livermish. It was this last thing that was so 511 00:33:46,040 --> 00:33:49,680 Speaker 1: wonderful to me because something about the delightfully crispy fried 512 00:33:49,760 --> 00:33:53,000 Speaker 1: outside and mushy, rich texture of the inside of each 513 00:33:53,080 --> 00:33:56,960 Speaker 1: thin slice was simply non existent outside of my grandparents home. 514 00:33:57,520 --> 00:34:00,520 Speaker 1: It's become something of a sentimental food for me because 515 00:34:00,560 --> 00:34:03,280 Speaker 1: since both of my grandparents have passed, it always reminds 516 00:34:03,320 --> 00:34:04,960 Speaker 1: me of when we would go visit and all the 517 00:34:05,000 --> 00:34:08,480 Speaker 1: memories from that time. For some reason, livermush seems to 518 00:34:08,520 --> 00:34:11,120 Speaker 1: be a very, very regional thing to that part of 519 00:34:11,120 --> 00:34:14,759 Speaker 1: western North Carolina. I went to college west of Asheville, 520 00:34:14,880 --> 00:34:17,120 Speaker 1: but there was a very limited selection of liver mush 521 00:34:17,160 --> 00:34:19,399 Speaker 1: at grocery stores there, and a friend of mine lived 522 00:34:19,400 --> 00:34:22,840 Speaker 1: in Greensboro and he couldn't find it there either. Literally, 523 00:34:22,920 --> 00:34:25,840 Speaker 1: we could not find livermush anywhere in Virginia, and it 524 00:34:25,920 --> 00:34:28,319 Speaker 1: wasn't until we moved to that particular part of North 525 00:34:28,320 --> 00:34:31,520 Speaker 1: Carolina after my dad retired from the Navy that livermush 526 00:34:31,600 --> 00:34:35,000 Speaker 1: became a regular feature of my weekend breakfasts. I've gotten 527 00:34:35,120 --> 00:34:38,239 Speaker 1: unreasonably excited when I've been in some city for a 528 00:34:38,280 --> 00:34:41,000 Speaker 1: work conference and heard about a restaurant that serves it. 529 00:34:41,600 --> 00:34:44,920 Speaker 1: I think the regions specific availability, combined with the no 530 00:34:45,080 --> 00:34:48,560 Speaker 1: really it's good quality of something called livermush, is the 531 00:34:48,600 --> 00:34:51,440 Speaker 1: reason people from outside that region turn up their noses 532 00:34:51,480 --> 00:34:55,080 Speaker 1: at it, which sounded similar to how people feel about scrapple. 533 00:34:55,719 --> 00:34:59,280 Speaker 1: My dad, who grew up in southern Alabama, has bacon instead. 534 00:34:59,320 --> 00:35:02,160 Speaker 1: When my mom has offered to make livermush when I'm home, 535 00:35:02,840 --> 00:35:05,480 Speaker 1: my wife, who grew up in central Illinois has sided 536 00:35:05,480 --> 00:35:07,759 Speaker 1: with my dad on that, but me, my mom, and 537 00:35:07,800 --> 00:35:10,759 Speaker 1: my siblings all love it. It's been several years since 538 00:35:10,800 --> 00:35:13,360 Speaker 1: I've been in Hickory, so I haven't gotten any livermush 539 00:35:13,560 --> 00:35:15,640 Speaker 1: except to the odd restaurant on a work trip. Since 540 00:35:17,000 --> 00:35:19,360 Speaker 1: it makes me wish Livermush could get on the same 541 00:35:19,440 --> 00:35:23,400 Speaker 1: popularity train as Scrapple has recently, because then maybe I 542 00:35:23,400 --> 00:35:26,080 Speaker 1: could get it more often. In either case, I will 543 00:35:26,080 --> 00:35:28,319 Speaker 1: be keeping an eye out for Scrapple and see how 544 00:35:28,320 --> 00:35:33,160 Speaker 1: it compares. Oh. Yes, when we've had neither of these things, 545 00:35:33,160 --> 00:35:37,560 Speaker 1: I'm very interested. Right. Oh we need both, we need 546 00:35:37,560 --> 00:35:41,759 Speaker 1: both right now? Yes, yes, Oh, I hope, I hope 547 00:35:41,760 --> 00:35:45,359 Speaker 1: Livermush gets on the Scrapple train. They need to. Yeah, yeah, 548 00:35:45,760 --> 00:35:50,040 Speaker 1: easier to get these things, all of these regional, regional delicacies. 549 00:35:50,080 --> 00:35:53,120 Speaker 1: We are we are living in the twenty one century, 550 00:35:53,280 --> 00:35:56,720 Speaker 1: and you're telling me I can't get livermush. There's no reason, 551 00:35:57,160 --> 00:36:01,839 Speaker 1: no reason for it. Again, And I love, I love, 552 00:36:01,920 --> 00:36:04,480 Speaker 1: love loves so much how super regional these things are. 553 00:36:04,520 --> 00:36:07,040 Speaker 1: And yet so many of you have written in about them. 554 00:36:07,200 --> 00:36:14,240 Speaker 1: It's fantastic, so good. Ah. And also I love reading 555 00:36:14,320 --> 00:36:17,520 Speaker 1: when people share stories of their grandparents making funds, having 556 00:36:17,520 --> 00:36:21,760 Speaker 1: those memories, specific memories, right yeah, because they are so 557 00:36:21,960 --> 00:36:25,680 Speaker 1: like nostalgic and clear and uh and and and comforting 558 00:36:25,760 --> 00:36:32,360 Speaker 1: and wonderful and yeah yeah yeah, Well, one of these days, Lauren, 559 00:36:33,000 --> 00:36:37,120 Speaker 1: we'll do the liver Mush scrappool comparison. We will, it 560 00:36:37,120 --> 00:36:42,600 Speaker 1: will be excellent. We will. We will. In the meantime, 561 00:36:42,680 --> 00:36:44,879 Speaker 1: things to both of those listeners for writing in If 562 00:36:44,880 --> 00:36:46,319 Speaker 1: you would like to write to us, we would love 563 00:36:46,320 --> 00:36:48,480 Speaker 1: to hear from you our emails Hello at savor pod 564 00:36:48,560 --> 00:36:51,399 Speaker 1: dot com. We're also on social media. You can find 565 00:36:51,520 --> 00:36:54,920 Speaker 1: us on Twitter, Facebook, and Instagram at savor pod, and 566 00:36:55,040 --> 00:36:57,640 Speaker 1: we do hope to hear from you. Savor is production 567 00:36:57,640 --> 00:36:59,959 Speaker 1: of my Heart Radio. For more podcasts my heart Radio, 568 00:37:00,040 --> 00:37:02,360 Speaker 1: you can visit the I Heart Radio app, Apple Podcasts, 569 00:37:02,440 --> 00:37:05,120 Speaker 1: or wherever you listen to your favorite shows. Thanks as 570 00:37:05,120 --> 00:37:07,880 Speaker 1: always to our super producers Dylan Fagin and Andrew Howard. 571 00:37:08,040 --> 00:37:09,680 Speaker 1: Thanks to you for listening, and we hope that lots 572 00:37:09,719 --> 00:37:18,800 Speaker 1: more good things are coming your way