1 00:00:08,480 --> 00:00:10,920 Speaker 1: Hello, and welcome to Savor production of iHeart Radio. I'm 2 00:00:10,960 --> 00:00:14,080 Speaker 1: Annie Reese and I'm Lauren Vogelbaum. And today we're talking 3 00:00:14,120 --> 00:00:20,560 Speaker 1: about fondue, which was a you suggestion, Lauren. It was well, okay, 4 00:00:20,640 --> 00:00:24,279 Speaker 1: so so my birthday is coming up on Saturday. This 5 00:00:24,480 --> 00:00:28,720 Speaker 1: Happy birthday. Thank you. Yeah, I'm glad. I exist. Um 6 00:00:29,040 --> 00:00:35,280 Speaker 1: uh and uh. We had recently a in person D 7 00:00:35,440 --> 00:00:40,120 Speaker 1: and D group meet ups for the first time since 8 00:00:40,159 --> 00:00:43,800 Speaker 1: we've been playing with this group for over a year. Yeah, 9 00:00:43,920 --> 00:00:46,920 Speaker 1: it was very very exciting. I don't know if you're there, Lauren, 10 00:00:47,080 --> 00:00:49,159 Speaker 1: when I first rolled out the because I have one 11 00:00:49,159 --> 00:00:51,680 Speaker 1: of those that you can write on. Yeah, yeah, I 12 00:00:51,760 --> 00:00:55,080 Speaker 1: was not but and um, people it was like I 13 00:00:55,120 --> 00:00:59,560 Speaker 1: was unfurling the decoration of Independence or something. People got 14 00:00:59,680 --> 00:01:03,120 Speaker 1: so excited about it, and my heart was so warmed 15 00:01:03,280 --> 00:01:09,080 Speaker 1: by the reaction. Oh that's beautiful. Um, I know, just 16 00:01:09,080 --> 00:01:12,399 Speaker 1: just walking in like I I like almost started crying 17 00:01:12,640 --> 00:01:14,880 Speaker 1: because it was just so many faces that I love 18 00:01:14,959 --> 00:01:18,600 Speaker 1: but in like three dimensions and I, uh, yeah, we've 19 00:01:18,640 --> 00:01:21,120 Speaker 1: we've we've got this game going with a with a 20 00:01:21,440 --> 00:01:24,840 Speaker 1: Jam McCormick from um Stuff to Blow Your Mind and 21 00:01:24,920 --> 00:01:30,400 Speaker 1: Ben Bolan from Everything and uh, Dylan Fagan are super 22 00:01:30,480 --> 00:01:33,280 Speaker 1: producer here. I forget how it came up, but we 23 00:01:33,280 --> 00:01:38,880 Speaker 1: were talking about Dante's Down the Hatch, right, which is pirates. 24 00:01:39,120 --> 00:01:43,839 Speaker 1: We were talking about Oh okay, sure, yeah, well and 25 00:01:43,840 --> 00:01:45,840 Speaker 1: and so Dante's Down the Hatch. For anyone who's not 26 00:01:45,920 --> 00:01:50,160 Speaker 1: from the Atlanta area, was this like too two restaurants 27 00:01:50,280 --> 00:01:55,760 Speaker 1: chain of Fondue restaurants that was pirate themed or like 28 00:01:56,440 --> 00:02:00,640 Speaker 1: seafaring themed at the least, and like both Breast had 29 00:02:00,680 --> 00:02:04,360 Speaker 1: like a moat with like part of a ship in 30 00:02:04,440 --> 00:02:09,880 Speaker 1: it and you could eat on the ship and and 31 00:02:09,880 --> 00:02:14,800 Speaker 1: fond It was a lot, to be honest, but um, 32 00:02:14,840 --> 00:02:18,560 Speaker 1: but at an Atlanta institution, and Dylan was relating this 33 00:02:18,639 --> 00:02:22,200 Speaker 1: memory of being a kid and going for birthday parties 34 00:02:22,360 --> 00:02:26,799 Speaker 1: at this and yes, so I was thinking like, oh, man, 35 00:02:26,840 --> 00:02:28,400 Speaker 1: like what do I want to do for a birthday episode? 36 00:02:28,400 --> 00:02:30,040 Speaker 1: And then I was like, what about Fondu. Let's talk 37 00:02:30,040 --> 00:02:35,560 Speaker 1: about fond Yeah. Yeah, I will say as a a 38 00:02:35,680 --> 00:02:38,120 Speaker 1: D and D group, that's like finally meeting in person. 39 00:02:38,160 --> 00:02:42,000 Speaker 1: We have a lot of big aspirations for foods that 40 00:02:42,080 --> 00:02:44,600 Speaker 1: we will make and who knows, maybe one day we 41 00:02:44,639 --> 00:02:51,120 Speaker 1: will do Oh, it could be risky it doesn't seem 42 00:02:51,160 --> 00:02:54,680 Speaker 1: like a celebration food to me. Um. We used to 43 00:02:54,680 --> 00:02:57,720 Speaker 1: do fond in my family on New Year's Eve as kids, 44 00:02:57,800 --> 00:03:00,360 Speaker 1: and it was always really exciting, but almost always a 45 00:03:00,360 --> 00:03:04,040 Speaker 1: lit down with food was like the process of cooking. 46 00:03:04,080 --> 00:03:06,120 Speaker 1: It was really fun, but then the food was always 47 00:03:06,160 --> 00:03:11,560 Speaker 1: kind of like, oh man, it's melted cheese and bread. Yeah, yeah, 48 00:03:11,880 --> 00:03:13,720 Speaker 1: we did. We did chocolate too, and we also did 49 00:03:13,760 --> 00:03:20,320 Speaker 1: like the meat and all out. Okay. Yeah. And I 50 00:03:20,360 --> 00:03:24,280 Speaker 1: finally went to the chain, the fondue chain, the melting 51 00:03:24,360 --> 00:03:27,080 Speaker 1: pot a few years ago with my brother and my 52 00:03:27,160 --> 00:03:30,960 Speaker 1: little brother, and they put us in the romantic as 53 00:03:31,040 --> 00:03:34,160 Speaker 1: they called it. I had to explain that we were 54 00:03:34,200 --> 00:03:36,600 Speaker 1: related and not in fact on a date, and it 55 00:03:36,680 --> 00:03:44,840 Speaker 1: was awkward for everyone involved. Oh that's pretty amazing. I 56 00:03:45,080 --> 00:03:47,880 Speaker 1: that's the kind of thing that you ask about before 57 00:03:48,600 --> 00:03:52,040 Speaker 1: you're like a, hey, are you guys here celebrating something tonight? 58 00:03:52,800 --> 00:03:57,480 Speaker 1: Mm hmmm. I think they were just like, oh, you know, 59 00:03:58,440 --> 00:04:00,800 Speaker 1: because we said we had a time limit because this 60 00:04:00,880 --> 00:04:05,240 Speaker 1: particular melting pot is right next to our theater here 61 00:04:05,240 --> 00:04:07,800 Speaker 1: in Atlanta, the Fox Theater, and we were going to 62 00:04:07,800 --> 00:04:10,360 Speaker 1: see a show after. And I think many assumptions were 63 00:04:10,400 --> 00:04:18,560 Speaker 1: made Yes. Yeah, yeah, I gosh, um uh. There were 64 00:04:18,600 --> 00:04:22,400 Speaker 1: a number of melting pots in the area of South 65 00:04:22,560 --> 00:04:25,120 Speaker 1: South Florida where I grew up, and so part of 66 00:04:25,160 --> 00:04:32,360 Speaker 1: my like like high school experience was feeling so fancy 67 00:04:32,480 --> 00:04:35,799 Speaker 1: at the melting pot with my friends for like special 68 00:04:35,839 --> 00:04:40,480 Speaker 1: birthday dinners or whatever. It was um like very very 69 00:04:40,600 --> 00:04:44,960 Speaker 1: high class. Yes. And for those who don't know, I 70 00:04:44,960 --> 00:04:47,520 Speaker 1: mean it's it's like a four course fond thing. I 71 00:04:47,520 --> 00:04:49,479 Speaker 1: think you can do less, but the typical thing is 72 00:04:49,480 --> 00:04:53,120 Speaker 1: to do like a four course fond experience. Yeah, it's 73 00:04:53,160 --> 00:04:55,200 Speaker 1: just all fund all the time. I mean, I guess 74 00:04:55,200 --> 00:04:57,719 Speaker 1: they have a couple other options now as they have 75 00:04:57,800 --> 00:05:02,880 Speaker 1: continued expanding. Um. But but this is just a Fond 76 00:05:03,120 --> 00:05:06,800 Speaker 1: restaurant and it's like it's like the t g I 77 00:05:06,880 --> 00:05:11,880 Speaker 1: Fridays of Fond. Yeah, and nothing against either place, but 78 00:05:12,000 --> 00:05:16,240 Speaker 1: they both serve completely serviceable meals. Um. But that's very 79 00:05:16,279 --> 00:05:20,920 Speaker 1: much the vibe. Maybe a little less flair, yes, less flare, 80 00:05:21,880 --> 00:05:27,000 Speaker 1: much darker inside. In my experience, I think traditionalists, fond 81 00:05:27,120 --> 00:05:31,040 Speaker 1: traditionalists would be shocked at the options they offer. Um. 82 00:05:31,080 --> 00:05:35,279 Speaker 1: But I did. When I was looking up that chain 83 00:05:35,520 --> 00:05:38,240 Speaker 1: for this episode, I saw that they're doing to go 84 00:05:38,960 --> 00:05:43,440 Speaker 1: for during pandemic times. And I was just like, huh, 85 00:05:43,600 --> 00:05:46,680 Speaker 1: I wonder how that works. Does it come with a 86 00:05:46,720 --> 00:05:56,200 Speaker 1: little uh, what's it called? Stan Sternew? That's a lot, 87 00:05:56,480 --> 00:06:01,480 Speaker 1: but hey, could be fun, could be, could be disastrous. 88 00:06:02,760 --> 00:06:05,760 Speaker 1: Related to this episode, you can see our Gruyer episode, 89 00:06:06,480 --> 00:06:10,800 Speaker 1: our mac and Cheese episode U Cream Cheese, I think 90 00:06:10,839 --> 00:06:15,119 Speaker 1: a little and ca soo okay, so is related for sure. 91 00:06:15,640 --> 00:06:23,280 Speaker 1: Um yeah, but with that interesting group of related episodes. 92 00:06:23,360 --> 00:06:26,440 Speaker 1: And also if you have no idea what we're talking about, 93 00:06:26,920 --> 00:06:30,640 Speaker 1: that interesting group of anecdotes, Yes, this brings us to 94 00:06:30,640 --> 00:06:39,960 Speaker 1: our question. Indeed, fondu what is it? Well, fondue is 95 00:06:40,000 --> 00:06:44,920 Speaker 1: a category of dishes that involves individual diners using these long, 96 00:06:45,360 --> 00:06:49,360 Speaker 1: skinny forks to dip morsels of food into a communal 97 00:06:49,440 --> 00:06:53,680 Speaker 1: pot of warm stuff. Uh. It's a dip tray, but fancy, 98 00:06:54,160 --> 00:06:56,240 Speaker 1: usually with a heat source at the table to keep 99 00:06:56,279 --> 00:07:01,320 Speaker 1: the stuff continually warm. I like dip tray, but fancy. 100 00:07:01,880 --> 00:07:04,279 Speaker 1: I had thought of it in that way. But that's correct. Yeah, 101 00:07:04,320 --> 00:07:08,800 Speaker 1: that's good. That's all. Fancy dip tray. Um, love a 102 00:07:08,839 --> 00:07:12,680 Speaker 1: dip tray. Love fancy anyway, Yeah, the morsels and the 103 00:07:12,680 --> 00:07:16,880 Speaker 1: stuff can come in many different varieties, both savory and sweet. Um. 104 00:07:16,920 --> 00:07:20,280 Speaker 1: The stuff maybe a melty cheese blend into which you 105 00:07:20,320 --> 00:07:24,800 Speaker 1: dip pieces of bread, or raw or cooked or pickled vegetables, 106 00:07:25,120 --> 00:07:29,040 Speaker 1: raw fruit like apples, cooked potatoes, or cooked proteins of 107 00:07:29,040 --> 00:07:33,120 Speaker 1: any kind. Or um. You can have the stuff be 108 00:07:33,240 --> 00:07:35,720 Speaker 1: hot cooking oil into which you would dip bits of 109 00:07:36,040 --> 00:07:39,320 Speaker 1: usually rot, proteins, maybe some vegetables to cook them. Um. 110 00:07:39,360 --> 00:07:43,280 Speaker 1: And this is sometimes called fon du borgian um. Or 111 00:07:43,640 --> 00:07:47,640 Speaker 1: it could be a melty chocolate blend into which you 112 00:07:47,640 --> 00:07:52,520 Speaker 1: would dip pieces of cake or fruit, or candies like marshmallows. Yes, 113 00:07:52,880 --> 00:07:54,800 Speaker 1: and we're going to discuss that a bit later, but 114 00:07:54,920 --> 00:07:57,320 Speaker 1: that was probably one of my favorite discoveries of this episode, 115 00:07:57,360 --> 00:08:02,320 Speaker 1: was like, and then America got ahold of this, so 116 00:08:02,400 --> 00:08:07,760 Speaker 1: what do they do? Sweet version? Yeah? Yeah, have have 117 00:08:07,840 --> 00:08:13,080 Speaker 1: you thought about this? But with chocolate, marsh rooms and 118 00:08:13,200 --> 00:08:17,560 Speaker 1: marshmallows oo and oreo. Oh my goodness, oh yeah, oh 119 00:08:17,600 --> 00:08:21,480 Speaker 1: there's so many. There was a place on on Oahu 120 00:08:21,640 --> 00:08:27,720 Speaker 1: within the Japanese market. Yeah, that was just chocolate fountains, 121 00:08:28,520 --> 00:08:31,440 Speaker 1: so many different things that you could dip into them. Yes, 122 00:08:31,600 --> 00:08:33,319 Speaker 1: and we were like children, We didn't go in. We 123 00:08:33,360 --> 00:08:35,280 Speaker 1: didn't get anything, but we were like looking in through 124 00:08:35,320 --> 00:08:38,760 Speaker 1: the blasted on the glass, like putting our greasy faces 125 00:08:38,800 --> 00:08:46,720 Speaker 1: on it. Yeah, it was. It's pretty cool. We are 126 00:08:46,800 --> 00:08:54,720 Speaker 1: always the epitome. Uh and um if you were thinking, hey, 127 00:08:54,720 --> 00:08:58,079 Speaker 1: this fondue stuff sounds a lot like hot pot um, 128 00:08:58,240 --> 00:09:02,680 Speaker 1: which is East Asian kind of dish that usually involves 129 00:09:02,720 --> 00:09:06,679 Speaker 1: a cooking morsels of stuff in broth or stock at 130 00:09:06,720 --> 00:09:11,520 Speaker 1: the table. But hot hot is a different episode different um. 131 00:09:11,720 --> 00:09:14,920 Speaker 1: Though I have heard of fondue restaurants adopting brought their 132 00:09:14,920 --> 00:09:18,120 Speaker 1: stock options into their menus as well. Um. And there's 133 00:09:18,160 --> 00:09:24,880 Speaker 1: also a variant that involves using hot wine to cook foods. Right. 134 00:09:25,679 --> 00:09:30,600 Speaker 1: That sounds slightly less dangerous and much more aromatic than 135 00:09:30,760 --> 00:09:34,440 Speaker 1: hot cooking oil. Yeah, I'm into it. I'd like to 136 00:09:34,480 --> 00:09:40,160 Speaker 1: try that out right anyway. Cheese fondue is perhaps the 137 00:09:40,200 --> 00:09:45,840 Speaker 1: most traditional and common type. The word for fondue stems 138 00:09:45,880 --> 00:09:49,520 Speaker 1: from the French fond. I'm not sure if I said 139 00:09:49,520 --> 00:09:51,719 Speaker 1: that right. I was trying to suggest to the R. 140 00:09:51,800 --> 00:09:54,199 Speaker 1: I've heard that you suggest the R at the end. 141 00:09:55,160 --> 00:09:59,640 Speaker 1: It's just a suggestion. It's a It's a French verb 142 00:10:00,040 --> 00:10:04,720 Speaker 1: meaning to melt. The cheese is involved are traditionally Swiss 143 00:10:04,679 --> 00:10:08,079 Speaker 1: sauce Swiss type and a nod to the dish's origins. 144 00:10:08,360 --> 00:10:11,640 Speaker 1: The bases often gre air um, but you can make 145 00:10:11,800 --> 00:10:15,160 Speaker 1: or find all kinds of cheese blends. It's usually two 146 00:10:15,280 --> 00:10:18,240 Speaker 1: or more cheeses um. White wine and garlic help a 147 00:10:18,400 --> 00:10:22,160 Speaker 1: thin and flavor the cheese, respectively, and stuff like flour 148 00:10:22,320 --> 00:10:24,920 Speaker 1: or corn starch or potato starch might be added to 149 00:10:25,120 --> 00:10:31,200 Speaker 1: help create that emulsified, melty consistency um. But other than that, 150 00:10:31,320 --> 00:10:35,240 Speaker 1: all kinds of other seasonings can be added. Herbs or 151 00:10:35,520 --> 00:10:39,959 Speaker 1: spices like mustard or nutmeg or paprika or cayenne, fruit, 152 00:10:40,040 --> 00:10:44,079 Speaker 1: liquor like kersh cherry liquor um, or a tomato pure 153 00:10:44,200 --> 00:10:47,440 Speaker 1: or paste or a bit of lemon juice, and the 154 00:10:47,559 --> 00:10:51,920 Speaker 1: result is just savory and salty and can range in 155 00:10:52,000 --> 00:10:55,760 Speaker 1: texture from like stretchy stringy to melty creamy, depending on 156 00:10:56,120 --> 00:10:58,600 Speaker 1: how you prefer it and what cheeses are involved and 157 00:10:58,600 --> 00:11:01,440 Speaker 1: what other stuff is in there. Fondue is a it's 158 00:11:01,480 --> 00:11:04,679 Speaker 1: it's a party meal. That's you know, it's communal and 159 00:11:04,800 --> 00:11:10,319 Speaker 1: familial and comforting and casual. Um. But that yeah, like 160 00:11:10,440 --> 00:11:14,400 Speaker 1: two Americans at least often feels sophisticated, like like a 161 00:11:14,440 --> 00:11:18,640 Speaker 1: special occasion. Maybe because it involves like specialized cookwear and 162 00:11:18,720 --> 00:11:21,560 Speaker 1: serving wear. There's just something about that long fork makes 163 00:11:21,559 --> 00:11:25,160 Speaker 1: you feel fancy. It does make you feel fancy. And plus, 164 00:11:25,200 --> 00:11:29,840 Speaker 1: I think any meal that comes with instructions does feel 165 00:11:29,880 --> 00:11:34,079 Speaker 1: a bit more like Okay, yeah, I mean, like the 166 00:11:34,160 --> 00:11:38,360 Speaker 1: cheese is pretty self explanatory, but if you're doing the oil, 167 00:11:38,920 --> 00:11:41,920 Speaker 1: you know, it's like put in this meat for this 168 00:11:42,000 --> 00:11:45,439 Speaker 1: song or put in special for this song, and you're like, okay, 169 00:11:47,320 --> 00:11:54,720 Speaker 1: I gotta pay attention. Eyes up priests, uh and yeah, 170 00:11:54,920 --> 00:11:59,840 Speaker 1: restaurants um here either do not have fondue or like 171 00:12:00,120 --> 00:12:04,000 Speaker 1: focus exclusively on fondue and sell it as an experience. 172 00:12:05,080 --> 00:12:11,000 Speaker 1: It does have that experience vibe. And I really, I 173 00:12:11,040 --> 00:12:13,640 Speaker 1: really do you recommend for anybody who's not familiar with 174 00:12:13,640 --> 00:12:16,280 Speaker 1: the melting pot go look up the type of fond 175 00:12:16,320 --> 00:12:19,720 Speaker 1: dus they serve because it is so kind of funny 176 00:12:19,840 --> 00:12:25,880 Speaker 1: of like artichope tip or like, yeah, I'm like, is 177 00:12:25,920 --> 00:12:31,680 Speaker 1: that with the okay? Alright, wow, speaking of or what 178 00:12:31,880 --> 00:12:36,760 Speaker 1: about the nutrition? Alright, y'all peek behind the scenes. When 179 00:12:36,760 --> 00:12:40,040 Speaker 1: we put together an outline for the show. There's a 180 00:12:40,080 --> 00:12:43,280 Speaker 1: tab that says nutrition, and usually that is a tab 181 00:12:43,320 --> 00:12:48,679 Speaker 1: that I fill in and U And in this outline, uh, 182 00:12:48,800 --> 00:12:52,439 Speaker 1: Annie put in a little the first little note under 183 00:12:52,480 --> 00:12:58,400 Speaker 1: it and it just is question mark and I and 184 00:12:58,440 --> 00:13:00,600 Speaker 1: I just left it like that because I feel like 185 00:13:00,840 --> 00:13:04,679 Speaker 1: question mark really sums up what I could possibly say 186 00:13:04,800 --> 00:13:11,280 Speaker 1: about the nutreational value of bondu. It depends highly on 187 00:13:11,280 --> 00:13:14,120 Speaker 1: on what you're what, what ingredients you're using, and how 188 00:13:14,200 --> 00:13:17,480 Speaker 1: much you're eating. Uh, you know, it's I would say 189 00:13:17,520 --> 00:13:21,240 Speaker 1: that an entire pot of melted cheese and bread is 190 00:13:21,640 --> 00:13:24,640 Speaker 1: a treat. That's in the treat category. Treats are nice, 191 00:13:24,760 --> 00:13:28,640 Speaker 1: you know, as always watch your serving sizes, eat a vegetable. 192 00:13:29,480 --> 00:13:32,679 Speaker 1: Treats are good. Treats are good, have a nice time. Yeah. Yeah. 193 00:13:33,240 --> 00:13:35,280 Speaker 1: Sometimes I feel bad when I'm making these outlines and 194 00:13:35,320 --> 00:13:38,360 Speaker 1: I'm like nutrition, Oh, this is gonna suck for Lauren 195 00:13:38,440 --> 00:13:41,200 Speaker 1: and for this when I was like, I really don't 196 00:13:41,320 --> 00:13:56,079 Speaker 1: see it's gonna I'll put it in. Uh. That being said, 197 00:13:56,160 --> 00:13:59,720 Speaker 1: we do have some numbers for you. We do. Okay, 198 00:13:59,760 --> 00:14:02,079 Speaker 1: So the Melting Pot, which is an American chain of 199 00:14:02,160 --> 00:14:07,000 Speaker 1: fondue restaurants, has n locations. At what I think was 200 00:14:07,040 --> 00:14:10,720 Speaker 1: their peak back around they had a hundred and twenty 201 00:14:10,800 --> 00:14:16,160 Speaker 1: five franchises internationally. Um and according to the brand, they 202 00:14:16,240 --> 00:14:20,680 Speaker 1: go through over seven one thousand pounds of cheese and 203 00:14:21,160 --> 00:14:30,400 Speaker 1: five forty pounds of chocolate per year. Right wow, um yeah. 204 00:14:30,520 --> 00:14:37,480 Speaker 1: Other than that, it's hard to nail down yea fond numbers. Surprisingly, 205 00:14:37,600 --> 00:14:43,520 Speaker 1: but I did find this France this France Today article. Um, 206 00:14:43,600 --> 00:14:46,640 Speaker 1: that was really I thought funny. And according to it, 207 00:14:47,880 --> 00:14:53,560 Speaker 1: when it's Chilian cloudy outside, it is fondue weather. And 208 00:14:53,800 --> 00:14:58,440 Speaker 1: this article went into fondue etiquette and superstitions, things like 209 00:14:58,480 --> 00:15:01,040 Speaker 1: the host tracing figure eight and the cheese to keep 210 00:15:01,040 --> 00:15:03,920 Speaker 1: it from turning into a ball um or things like 211 00:15:03,960 --> 00:15:06,320 Speaker 1: if your bread falls off into the font do you 212 00:15:06,320 --> 00:15:08,560 Speaker 1: have to buy a round of drinks or give someone 213 00:15:08,560 --> 00:15:10,520 Speaker 1: a kiss if you're a woman, or maybe run naked 214 00:15:10,560 --> 00:15:13,680 Speaker 1: through the snow, or maybe do the dishes. There's a 215 00:15:13,720 --> 00:15:17,880 Speaker 1: there's a lot of different options exactly exactly, and there's 216 00:15:17,920 --> 00:15:21,280 Speaker 1: even a name for the prized, crusted and toasted cheese 217 00:15:21,320 --> 00:15:25,200 Speaker 1: at the bottom. The religius are the nune, either because 218 00:15:25,280 --> 00:15:28,840 Speaker 1: it's akin to your religious experience or because it has 219 00:15:29,200 --> 00:15:35,400 Speaker 1: similar textures to a communion or both. You know, yeah, yeah, 220 00:15:35,640 --> 00:15:38,240 Speaker 1: and and and supposedly yes. According to this article, the 221 00:15:38,280 --> 00:15:41,880 Speaker 1: way to to do it, um, to do fund cheese 222 00:15:41,920 --> 00:15:45,720 Speaker 1: fund is is not to not to scrape out every 223 00:15:45,760 --> 00:15:48,680 Speaker 1: bit of cheese while it's still melty, but rather yeah, 224 00:15:48,680 --> 00:15:52,200 Speaker 1: to let that bottom layer really toast up and then 225 00:15:52,400 --> 00:15:57,400 Speaker 1: have that as kind of like the post fondue snack. Yeah, 226 00:15:57,640 --> 00:16:07,960 Speaker 1: the a nice finishing, Yeah hungry. Oh, I know right, Well, 227 00:16:08,000 --> 00:16:10,920 Speaker 1: we do have some history for you, goodness, we do. 228 00:16:11,800 --> 00:16:13,520 Speaker 1: But first we've got a quick break for a word 229 00:16:13,560 --> 00:16:25,400 Speaker 1: from our sponsor, and we're back. Thank you sponsor, Yes, 230 00:16:25,480 --> 00:16:29,800 Speaker 1: thank you. So. While some think that fondue was mentioned 231 00:16:29,920 --> 00:16:33,560 Speaker 1: way back in eight BC or so in Homer's the 232 00:16:33,600 --> 00:16:37,120 Speaker 1: Iliad with this quote In this cup, the woman skilled 233 00:16:37,160 --> 00:16:39,920 Speaker 1: as a goddess makes them a strong drink with Pramnian 234 00:16:40,160 --> 00:16:43,480 Speaker 1: wine over its shredded goat cheese with a bronze grater 235 00:16:43,600 --> 00:16:47,760 Speaker 1: and scattered barley into it glistening pure white, then invited 236 00:16:47,800 --> 00:16:51,080 Speaker 1: them to drink when she had mauld it all. Many 237 00:16:51,160 --> 00:16:56,720 Speaker 1: think it most likely originated somewhere the ELPs much later. Um. 238 00:16:56,880 --> 00:16:59,360 Speaker 1: The thinking is that when food needed to be stretched 239 00:16:59,360 --> 00:17:02,760 Speaker 1: out in old winter months, people would melt cheese with 240 00:17:02,840 --> 00:17:06,000 Speaker 1: wine to dip stale bread and wilting produce into it 241 00:17:06,080 --> 00:17:10,040 Speaker 1: to make it more palatable and filling. At that utensils 242 00:17:10,200 --> 00:17:14,399 Speaker 1: weren't necessarily commonplace. Um, and you know, around the fire 243 00:17:14,520 --> 00:17:18,880 Speaker 1: was the warmest place to gather cold months, people would 244 00:17:18,920 --> 00:17:22,440 Speaker 1: gather around a communal pot and there you go. Um, 245 00:17:22,680 --> 00:17:24,879 Speaker 1: dipping things and melted cheese is another thing that just 246 00:17:25,000 --> 00:17:28,240 Speaker 1: kind of makes sense to me. Yeah, yeah, you have 247 00:17:28,600 --> 00:17:34,680 Speaker 1: cheese you eventually melted. Yeah, and at that point you're like, wow, 248 00:17:34,920 --> 00:17:38,560 Speaker 1: what do I dip into this? Exactly? So I feel 249 00:17:38,600 --> 00:17:41,280 Speaker 1: like this might have occurred in several places, at several 250 00:17:41,920 --> 00:17:45,639 Speaker 1: different times. Um. Both the French and Swiss claim that 251 00:17:45,680 --> 00:17:49,439 Speaker 1: fondue is their creation. Some say the Swiss may have 252 00:17:49,480 --> 00:17:52,280 Speaker 1: been the first, but the French invented the more modern 253 00:17:52,359 --> 00:17:56,639 Speaker 1: idea of cheese and wine melted in a pot over fire. 254 00:17:57,200 --> 00:18:00,720 Speaker 1: I mean, I will say that the French versus with Alps, 255 00:18:01,560 --> 00:18:06,800 Speaker 1: it's which which one is? Which is a modern designation? Right, 256 00:18:07,080 --> 00:18:10,199 Speaker 1: that's true? So you know, but that's true. But I 257 00:18:10,280 --> 00:18:12,800 Speaker 1: but I don't want to stop any any good natured 258 00:18:13,080 --> 00:18:21,480 Speaker 1: arguments over food origins. So, yes, especially melted cheese food origin. Um, 259 00:18:21,520 --> 00:18:23,840 Speaker 1: and yes, of no Chinese hot pots may have been 260 00:18:23,840 --> 00:18:27,399 Speaker 1: in use over two thousand years before fondue definitely a 261 00:18:27,440 --> 00:18:32,480 Speaker 1: separate episode. Um Fon du borgillon is thoughts who have 262 00:18:32,560 --> 00:18:36,120 Speaker 1: originated in Switzerland to workers would bring pots of hot 263 00:18:36,119 --> 00:18:38,960 Speaker 1: oil to fields and cook slices of meat in it. However, 264 00:18:39,720 --> 00:18:42,119 Speaker 1: there isn't really any substantial evidence to back that up, 265 00:18:42,160 --> 00:18:45,120 Speaker 1: and in fact, some claim that this didn't pop up 266 00:18:45,119 --> 00:18:50,480 Speaker 1: in writing until nineteen and the United States. Um again, 267 00:18:50,640 --> 00:18:53,960 Speaker 1: just kind of makes sense to me, so probably it 268 00:18:54,040 --> 00:18:59,560 Speaker 1: did happen before that, but records are scarce. Yes, The 269 00:18:59,640 --> 00:19:04,600 Speaker 1: first known, widely agreed upon written recipe appeared in sixteen 270 00:19:04,880 --> 00:19:08,679 Speaker 1: nine nine. Recipes were fairly common in Swiss households in 271 00:19:08,680 --> 00:19:13,320 Speaker 1: the seventeen and eighteen centuries, especially upper class homes. Throughout 272 00:19:13,359 --> 00:19:16,400 Speaker 1: most of history, fondue was made in clay pots over 273 00:19:16,440 --> 00:19:20,840 Speaker 1: a fire. Until the nineteenth century, the term cheese fondue 274 00:19:20,960 --> 00:19:23,000 Speaker 1: typically referred to a dish of cheese and eggs, more 275 00:19:23,000 --> 00:19:25,040 Speaker 1: of a soufflet type thing and less of what we 276 00:19:25,119 --> 00:19:29,639 Speaker 1: think of when we think of fun do. Until the 277 00:19:29,720 --> 00:19:32,240 Speaker 1: nineteenth century, it was difficult to produce hard cheeses in 278 00:19:32,280 --> 00:19:35,639 Speaker 1: Switzerland outside of the summer in the outs because that 279 00:19:35,720 --> 00:19:38,240 Speaker 1: was the only time there was enough pasture for the 280 00:19:38,280 --> 00:19:41,440 Speaker 1: herds to make enough milk for these hard cheeses. Dairy 281 00:19:41,440 --> 00:19:45,040 Speaker 1: cooperatives were formed after the First Agrarian Revolution, and with 282 00:19:45,080 --> 00:19:50,040 Speaker 1: improvements and feed um, the cheese production was the cheese 283 00:19:50,040 --> 00:19:54,080 Speaker 1: production increased. All of this cheese uh who really was 284 00:19:54,080 --> 00:19:57,320 Speaker 1: a shot in the arm for the entire economy of Switzerland, 285 00:19:57,600 --> 00:20:02,600 Speaker 1: and the cooperatives were instrumental in educating people about their products. However, 286 00:20:02,800 --> 00:20:07,080 Speaker 1: she still wasn't affordable for everyone in the country, which 287 00:20:07,080 --> 00:20:14,320 Speaker 1: didn't change until the twentieth century. Yes, but fondue as 288 00:20:14,359 --> 00:20:19,200 Speaker 1: we know it today wouldn't be so uh internationally popular 289 00:20:19,680 --> 00:20:27,120 Speaker 1: and kind of uniform without marketing. A broad marketing campaign 290 00:20:27,400 --> 00:20:32,960 Speaker 1: brought on by war and a cheese cartel. So much 291 00:20:33,000 --> 00:20:40,920 Speaker 1: Injurgue cheese intrigue. Every cheese episode has intrigued, right, It's wonderful, 292 00:20:41,160 --> 00:20:44,880 Speaker 1: all right, So let's start with war. When World War 293 00:20:44,920 --> 00:20:49,359 Speaker 1: One began, Swiss cheese producers were really worried about their livelihood, 294 00:20:49,840 --> 00:20:53,040 Speaker 1: so they came together to form a cheese union of producers, 295 00:20:53,280 --> 00:20:57,040 Speaker 1: makers and exporters. Their primary goal was to determine the 296 00:20:57,119 --> 00:21:00,000 Speaker 1: mount that they could export after providing for their citizen 297 00:21:00,000 --> 00:21:02,800 Speaker 1: since once they figured that out, they moved on to 298 00:21:02,920 --> 00:21:08,080 Speaker 1: quality control and price fixing. And this was vertical across 299 00:21:08,280 --> 00:21:12,040 Speaker 1: the entire production process, from farmers who produced milk to 300 00:21:12,280 --> 00:21:18,560 Speaker 1: cheesemakers to cheese mongers to exporters um by night. After 301 00:21:18,680 --> 00:21:23,280 Speaker 1: cheese exports from Switzerland had during the war um, this 302 00:21:23,400 --> 00:21:28,640 Speaker 1: Cheese Union received government backing um and supposedly they even 303 00:21:28,680 --> 00:21:31,880 Speaker 1: sent out a circular around that time that was basically 304 00:21:31,880 --> 00:21:37,080 Speaker 1: all like like, hey, y'all cheese production related humans, shape 305 00:21:37,119 --> 00:21:44,679 Speaker 1: up to our standards or else wow cheese threats. With 306 00:21:44,800 --> 00:21:47,560 Speaker 1: the backing of the government, the union decided to put 307 00:21:47,640 --> 00:21:54,000 Speaker 1: most of their attention into three cheeses, Groyere, Mntel and Sabrians. 308 00:21:54,160 --> 00:21:56,800 Speaker 1: This resulted in a lot of producers making a lot 309 00:21:57,080 --> 00:21:59,439 Speaker 1: of these cheeses and then trying to find ways for 310 00:21:59,440 --> 00:22:02,479 Speaker 1: people to use these cheeses to move some product. So 311 00:22:02,520 --> 00:22:05,040 Speaker 1: the Cheese Union came up with what they called the 312 00:22:05,160 --> 00:22:11,080 Speaker 1: National dish of Switzerland fond do they want to step 313 00:22:11,119 --> 00:22:14,919 Speaker 1: further and released regional recipes additions like wine or tomato, 314 00:22:15,000 --> 00:22:18,359 Speaker 1: sauce or water in these cheeses. And the French got 315 00:22:18,359 --> 00:22:22,359 Speaker 1: into the game as well, and yes, this marketing push 316 00:22:22,760 --> 00:22:26,119 Speaker 1: was considerable. Apparently, in the early days of the marketing 317 00:22:26,119 --> 00:22:28,679 Speaker 1: push for fondu in Switzerland, the military helped it along, 318 00:22:28,880 --> 00:22:32,520 Speaker 1: and it was seen as a masculine dish to serve 319 00:22:32,600 --> 00:22:37,200 Speaker 1: since there was sort of an honor associated with preparing it. Um. 320 00:22:37,240 --> 00:22:41,880 Speaker 1: I would kind of liken it to maybe grilling. Uh yeah. 321 00:22:42,040 --> 00:22:45,160 Speaker 1: Free tastings of fond were offered to expose new people 322 00:22:45,160 --> 00:22:48,760 Speaker 1: to it in places like grocery stores and uh. This 323 00:22:48,960 --> 00:22:53,480 Speaker 1: continued through the twenties and into the thirties. One of 324 00:22:53,520 --> 00:22:57,640 Speaker 1: the slogans from the campaign um uh oh and it's 325 00:22:57,640 --> 00:23:00,760 Speaker 1: in it's in Swiss German. I'm not going to attempt 326 00:23:00,800 --> 00:23:03,560 Speaker 1: it um, but but it means uh, fondue is good 327 00:23:03,760 --> 00:23:07,080 Speaker 1: and puts you in a good mood. This slogan was 328 00:23:07,200 --> 00:23:10,960 Speaker 1: so widespread that it became part of the common parlance, 329 00:23:11,080 --> 00:23:15,520 Speaker 1: and then became an acronym in the common parlance um 330 00:23:15,560 --> 00:23:19,119 Speaker 1: and I couldn't find a pronunciation for it, but the 331 00:23:19,200 --> 00:23:25,960 Speaker 1: google Oh, I hope so Google for know the ls 332 00:23:26,000 --> 00:23:29,119 Speaker 1: at the end. So yes, f I g U g 333 00:23:29,680 --> 00:23:33,399 Speaker 1: E g L. I love that so much. That is 334 00:23:33,480 --> 00:23:37,200 Speaker 1: such a fun thing to say. Are too attempt to say? 335 00:23:38,280 --> 00:23:41,760 Speaker 1: And you know fondu puts you in a good mood, 336 00:23:42,040 --> 00:23:48,359 Speaker 1: is indeed true? Yeah, true statement unless something goes horribly awry. 337 00:23:48,440 --> 00:23:55,400 Speaker 1: But barring that yes, yes um. The campaign went intercontinental 338 00:23:55,600 --> 00:23:58,480 Speaker 1: by the end of the nineteen thirties UH. In ninety nine, 339 00:23:58,760 --> 00:24:01,960 Speaker 1: at the World's Fair in New York, UH, the Swiss 340 00:24:02,000 --> 00:24:07,199 Speaker 1: Pavilion featured fond and after World War Two, the cheese 341 00:24:07,440 --> 00:24:11,439 Speaker 1: marketing ratcheted up once more out of Switzerland UH and 342 00:24:11,480 --> 00:24:15,240 Speaker 1: fondue became incredibly popular in the US. In the nineteen fifties, 343 00:24:15,560 --> 00:24:19,000 Speaker 1: restaurants entirely dedicated to fondue started opening in cities across 344 00:24:19,040 --> 00:24:22,639 Speaker 1: the country. Fondue awareness got a real boost in the 345 00:24:22,640 --> 00:24:25,320 Speaker 1: country when it appeared at a different event at the 346 00:24:25,359 --> 00:24:29,480 Speaker 1: nineteen sixty four New York World Fair. By this time, 347 00:24:29,800 --> 00:24:32,560 Speaker 1: the Swiss Cheese Union had set up in the United 348 00:24:32,600 --> 00:24:36,000 Speaker 1: States with offices in New York City. The Switzerland Cheese 349 00:24:36,000 --> 00:24:42,160 Speaker 1: Association AH Yes in the sixties, having home sets complete 350 00:24:42,200 --> 00:24:45,679 Speaker 1: with pots to set over flames. Especialty forks, often with 351 00:24:45,720 --> 00:24:48,400 Speaker 1: these cute little stands that you put them in, became 352 00:24:48,960 --> 00:24:53,760 Speaker 1: really trendy, sometimes called fondue party kits. This is also 353 00:24:53,840 --> 00:24:57,520 Speaker 1: when chocolate fondue came onto the scene. The most commonly 354 00:24:57,520 --> 00:24:59,680 Speaker 1: told story is that it was invented in New York 355 00:24:59,680 --> 00:25:03,080 Speaker 1: by Wissman at a restaurant called Chalet See Um and 356 00:25:03,160 --> 00:25:06,640 Speaker 1: fondue Bourgillon was popular as well. Around this time, Um 357 00:25:06,800 --> 00:25:09,600 Speaker 1: cheese is suitable for fondue, became more common in American 358 00:25:09,640 --> 00:25:13,119 Speaker 1: grocery stores. People excitedly tried out new recipes that they 359 00:25:13,160 --> 00:25:17,000 Speaker 1: saw on television shows, and ads are in cookbooks. While 360 00:25:17,000 --> 00:25:20,200 Speaker 1: the fondue trend faded in the seventies and experienced for 361 00:25:20,320 --> 00:25:24,640 Speaker 1: nude popularity in the nineties and again in the twenty tens. Yeah, 362 00:25:24,680 --> 00:25:28,119 Speaker 1: it seems like basically once every other decade as a 363 00:25:28,359 --> 00:25:33,800 Speaker 1: health versus comfort food trends, Uh kind of switch places. Yeah, 364 00:25:34,320 --> 00:25:37,400 Speaker 1: it bobs up and down. Um for sure. What one 365 00:25:37,440 --> 00:25:42,280 Speaker 1: company that makes fondue sets. Trudeau sold a million fondue 366 00:25:42,280 --> 00:25:47,720 Speaker 1: sets between and two thousand one. That's so interesting to 367 00:25:47,760 --> 00:25:50,159 Speaker 1: me because I guess I haven't done like I've been 368 00:25:50,200 --> 00:25:53,159 Speaker 1: to the melting pot at one time ever since I've 369 00:25:53,240 --> 00:25:56,879 Speaker 1: left like my home as a child, I have not 370 00:25:57,000 --> 00:26:00,560 Speaker 1: done fondu it like someone's house. I have. I have 371 00:26:00,680 --> 00:26:04,239 Speaker 1: a few times, but I but I also have a 372 00:26:04,280 --> 00:26:07,439 Speaker 1: bunch of friends who you know, are the type of 373 00:26:07,520 --> 00:26:11,080 Speaker 1: humans who like get together and make you know, really 374 00:26:11,160 --> 00:26:16,480 Speaker 1: pretentious classic cocktails and classic classic cuisine. And by classic 375 00:26:16,560 --> 00:26:21,000 Speaker 1: I mean either like truly classic or like classic from 376 00:26:21,200 --> 00:26:28,320 Speaker 1: the nineteen sixties. So well, that sounds lovely. Yeah, I 377 00:26:28,320 --> 00:26:32,119 Speaker 1: wonder if my mom still has her set. And she 378 00:26:32,119 --> 00:26:36,199 Speaker 1: she was born in the sixties, so I guess I 379 00:26:36,240 --> 00:26:40,440 Speaker 1: think she inherited it. But I wonder if that's why 380 00:26:40,440 --> 00:26:46,200 Speaker 1: we did it. It's because she had these memories special 381 00:26:46,240 --> 00:26:51,400 Speaker 1: time on New Year's Eve. UM. To expand a bit 382 00:26:51,440 --> 00:26:56,760 Speaker 1: more on that chocolate fondue story. UM. The popular version 383 00:26:56,840 --> 00:26:59,399 Speaker 1: goes that the fellow behind Shelley Sweet this restaurant was 384 00:26:59,440 --> 00:27:02,280 Speaker 1: moving local in New York City, UM, and he was 385 00:27:02,320 --> 00:27:06,160 Speaker 1: looking to really turn some heads with his big grand opening, 386 00:27:06,680 --> 00:27:08,920 Speaker 1: And so he met with a pubblicist who was working 387 00:27:08,960 --> 00:27:11,919 Speaker 1: with another brand looking to have a successful US launch, 388 00:27:12,320 --> 00:27:16,120 Speaker 1: Tobla Rone. The restaurant owner got the idea to use 389 00:27:16,160 --> 00:27:21,280 Speaker 1: the chocolate in a sweet fondue fountain. Very eye catching, uh, 390 00:27:21,520 --> 00:27:24,960 Speaker 1: so the story goes. Also, so the story goes, they 391 00:27:25,040 --> 00:27:28,440 Speaker 1: knew that traditional Swiss people would be like the hell 392 00:27:28,480 --> 00:27:33,600 Speaker 1: are you doing? Um? But also this is something else 393 00:27:33,640 --> 00:27:35,480 Speaker 1: that makes sense to me, and I feel like people 394 00:27:35,480 --> 00:27:41,160 Speaker 1: were probably doing it before. But oh yeah, yeah, dipping stuff. Yeah, 395 00:27:41,200 --> 00:27:43,879 Speaker 1: once you have chocolate, you eventually melted and then you'd go, 396 00:27:43,960 --> 00:27:48,880 Speaker 1: what what can I dip into this? Exactly? Exactly um. 397 00:27:48,920 --> 00:27:51,320 Speaker 1: But it was funny the articles I read that, Like 398 00:27:51,359 --> 00:27:53,720 Speaker 1: I mentioned at the top of people being like, well, 399 00:27:53,760 --> 00:28:00,200 Speaker 1: the Americans got their hands on it. It's chocolate. He 400 00:28:00,400 --> 00:28:05,760 Speaker 1: was a Swiss Man in the United States. But yeah, um. 401 00:28:05,880 --> 00:28:09,800 Speaker 1: Fondue sets are apparently popular tourist souvenirs in Switzerland, and 402 00:28:09,880 --> 00:28:12,440 Speaker 1: you can get them really fancy and in all kinds 403 00:28:12,480 --> 00:28:15,840 Speaker 1: of colors. I would love to hear from listeners, um 404 00:28:15,880 --> 00:28:18,040 Speaker 1: from Switzerland, if that's the case, or anyone who has 405 00:28:18,240 --> 00:28:21,760 Speaker 1: souvenir of this type. Oh yeah yeah, if you have 406 00:28:21,840 --> 00:28:24,240 Speaker 1: a fancy fondue set in your home, I want a 407 00:28:24,280 --> 00:28:27,800 Speaker 1: picture of him. Oh please, yes, please. I was reading 408 00:28:27,840 --> 00:28:30,399 Speaker 1: descriptions of some of them, like this sounds like something 409 00:28:30,400 --> 00:28:32,800 Speaker 1: out of like Elven Country and Lord of the Rings. 410 00:28:37,000 --> 00:28:40,240 Speaker 1: The first melting pot opened outside of Orlando, Florida, in 411 00:28:40,320 --> 00:28:45,280 Speaker 1: nineteen At the time, the menu had three items Swiss cheese, 412 00:28:45,280 --> 00:28:49,560 Speaker 1: fondu be fond and chocolate fond Oh and I didn't 413 00:28:49,600 --> 00:28:52,280 Speaker 1: realize that this was a Florida thing, but it makes 414 00:28:52,320 --> 00:28:56,840 Speaker 1: sense why they were so prevalent there and you know, 415 00:28:57,200 --> 00:29:01,400 Speaker 1: less so everywhere else that I've been. Um. Yeah, any anyway, Yeah, 416 00:29:01,400 --> 00:29:07,000 Speaker 1: they began franchising, and um, during that aforementioned boom in 417 00:29:07,040 --> 00:29:10,080 Speaker 1: the late nineties to early two thousand's they opened some 418 00:29:10,320 --> 00:29:17,200 Speaker 1: eighty franchises. Wow. Wow, Yeah, it's a lot of fun, 419 00:29:17,280 --> 00:29:20,840 Speaker 1: do it is? It is? Yeah, the more and more 420 00:29:20,840 --> 00:29:22,600 Speaker 1: I think of it, Like the reason I didn't go 421 00:29:22,760 --> 00:29:25,040 Speaker 1: until so late was I thought it was super fancy 422 00:29:25,240 --> 00:29:29,920 Speaker 1: or more and I thought it was like a second 423 00:29:30,040 --> 00:29:35,880 Speaker 1: I come in type of The Swiss Cheese Union, largely 424 00:29:35,920 --> 00:29:40,920 Speaker 1: behind all of this, collapsed over concerns of corruption and 425 00:29:40,960 --> 00:29:45,600 Speaker 1: the high prices of cheese subsidies and cheese and milk. Yeah. Um, 426 00:29:45,920 --> 00:29:49,160 Speaker 1: over the years milk subsidies to keep the industry afloat, 427 00:29:49,240 --> 00:29:54,360 Speaker 1: we're costing more than the Swiss Army in any given year, um, 428 00:29:54,400 --> 00:29:56,400 Speaker 1: which might be a joke about the Swiss Army too, 429 00:29:56,440 --> 00:30:00,160 Speaker 1: I'm not totally sure, but at any rate, um, but yeah, uh, 430 00:30:00,400 --> 00:30:05,720 Speaker 1: their their power was impressive. Um. And and there their 431 00:30:05,840 --> 00:30:08,920 Speaker 1: push um in the in the us is probably why 432 00:30:09,000 --> 00:30:14,320 Speaker 1: when you say Swiss cheese, although the region has made hundreds, 433 00:30:14,320 --> 00:30:18,680 Speaker 1: probably thousands of types of cheeses, you think of one 434 00:30:18,720 --> 00:30:23,880 Speaker 1: of those three Union approved cheeses. Um and mental, which 435 00:30:24,000 --> 00:30:27,360 Speaker 1: is what it's. It's it's that, it's that you know, 436 00:30:28,200 --> 00:30:31,280 Speaker 1: wedge of cheese with the holes in it that like 437 00:30:32,720 --> 00:30:36,520 Speaker 1: mice go after or whatever. I mean, cartoon mice, real 438 00:30:36,560 --> 00:30:38,680 Speaker 1: mice probably don't really care about it one way or another. 439 00:30:39,880 --> 00:30:44,440 Speaker 1: Cartoon mice only want cheddar, our Swiss it's ched cheddar 440 00:30:44,480 --> 00:30:46,920 Speaker 1: as well. You're right, you're right, Yeah, we're gonna get 441 00:30:46,920 --> 00:30:51,960 Speaker 1: a cartoon mice facts than for keeping me honest about 442 00:30:52,000 --> 00:30:56,320 Speaker 1: cartoon mice and I try, I try, um and yeah. 443 00:30:56,400 --> 00:30:59,400 Speaker 1: Many news outlets labeled this as a cheese cartel, and 444 00:30:59,440 --> 00:31:01,480 Speaker 1: I got con us because at first I was seeing 445 00:31:01,560 --> 00:31:04,880 Speaker 1: much more of like the Cheese Union, especially the Swiss 446 00:31:04,960 --> 00:31:06,680 Speaker 1: name for it. And then eventually I was like, wait, 447 00:31:06,760 --> 00:31:13,120 Speaker 1: what's this cheese cartil Okay, yeah, I've seen it described 448 00:31:13,160 --> 00:31:16,640 Speaker 1: as like a mafia like like yeah, reporting about it 449 00:31:16,880 --> 00:31:24,320 Speaker 1: uses quite strong words indeed, um in I guess speaking 450 00:31:24,360 --> 00:31:28,920 Speaker 1: to that nostalgia factor. The first Captain America movie featured 451 00:31:29,360 --> 00:31:34,800 Speaker 1: awkward awkward Steve Rogers asking Peggy Carter about her relationship 452 00:31:34,880 --> 00:31:39,640 Speaker 1: status by by saying, are you too do you fond 453 00:31:42,560 --> 00:31:47,960 Speaker 1: we found don't? Um. I'm glad you said that because 454 00:31:48,000 --> 00:31:51,720 Speaker 1: a lot of articles use that like how do you 455 00:31:51,760 --> 00:31:55,000 Speaker 1: find you? Or do you find you? Quote as the headline. 456 00:31:55,000 --> 00:31:56,800 Speaker 1: And I was like, I know where that, I know 457 00:31:56,920 --> 00:32:00,720 Speaker 1: that the thing, and I couldn't remember where it was from. Yep, 458 00:32:01,240 --> 00:32:06,040 Speaker 1: there it is. Oh, I'm surprised that I gotta that. 459 00:32:06,080 --> 00:32:09,160 Speaker 1: I got a Marvel reference in before you did. Heck, dang, 460 00:32:09,320 --> 00:32:11,600 Speaker 1: I'm off my Marvel game. I don't know what's going on. 461 00:32:12,240 --> 00:32:14,760 Speaker 1: It's okay if we're being super honest. The First Captain 462 00:32:14,800 --> 00:32:18,760 Speaker 1: America movie is not high on on my list of 463 00:32:18,880 --> 00:32:23,680 Speaker 1: quality Marvel films. Yes, it's Winter Soldier all the way 464 00:32:23,880 --> 00:32:28,520 Speaker 1: from yeah yeah, right yeah. Anyway, I'm like, how did 465 00:32:28,560 --> 00:32:32,840 Speaker 1: you make Hugo Weaving being red skull boring? I don't 466 00:32:32,960 --> 00:32:43,040 Speaker 1: under anyway? Um uh, and and then UM. In nineteen 467 00:32:43,360 --> 00:32:47,280 Speaker 1: this trio of researchers based in UM, the Laboratory of 468 00:32:47,320 --> 00:32:51,120 Speaker 1: Food Process Engineering at the Swiss Federal Institute of Technology 469 00:32:51,120 --> 00:32:54,800 Speaker 1: in Zurich, UH published a paper in the A. C. 470 00:32:54,960 --> 00:33:01,200 Speaker 1: S Omega Journal called realogy of Swiss cheese fondu uh 471 00:33:01,320 --> 00:33:05,720 Speaker 1: a CS being the American Chemical Society and realogy being 472 00:33:05,920 --> 00:33:12,160 Speaker 1: the science of of flowing. Okay, And in this article 473 00:33:12,440 --> 00:33:17,360 Speaker 1: they broke down the physics and chemistry of of fond 474 00:33:18,560 --> 00:33:24,080 Speaker 1: being this multi phase system with complex colloidal interactions um, 475 00:33:24,160 --> 00:33:29,840 Speaker 1: including how much starch amulsifier by weight is needed um 476 00:33:29,840 --> 00:33:33,440 Speaker 1: and how non traditional stabilizers like x anthem gum or 477 00:33:33,480 --> 00:33:37,640 Speaker 1: something might work in a fondie recipe. Plus how the 478 00:33:37,640 --> 00:33:40,760 Speaker 1: addition of the right amount of wine helps create a 479 00:33:40,840 --> 00:33:46,440 Speaker 1: peach level at which the cheese flows properly. And furthermore, 480 00:33:46,880 --> 00:33:49,320 Speaker 1: how if you add a lot of or perhaps too 481 00:33:49,360 --> 00:33:53,600 Speaker 1: much wine and wind up with a running fundu um 482 00:33:53,720 --> 00:33:57,520 Speaker 1: that can be countered by adding baking soda um, which 483 00:33:57,520 --> 00:34:00,480 Speaker 1: will raise the peach level and also make digital little 484 00:34:00,480 --> 00:34:05,800 Speaker 1: bit areer and creamier on the tongue. I love this 485 00:34:05,960 --> 00:34:09,799 Speaker 1: so much. There's so many things to love about this, Seriously, 486 00:34:10,120 --> 00:34:12,800 Speaker 1: I it was one of the last things I found, 487 00:34:12,920 --> 00:34:16,560 Speaker 1: and I was so happy when I did. Yes, I 488 00:34:16,680 --> 00:34:20,480 Speaker 1: love reeology. I love that this feels like if I 489 00:34:20,480 --> 00:34:23,480 Speaker 1: had fallen asleep reading something and I like snapped out 490 00:34:23,480 --> 00:34:25,800 Speaker 1: of it. It It was like multi phase system with complex 491 00:34:25,880 --> 00:34:31,439 Speaker 1: political interactions that could see a Marvel comic comic or 492 00:34:31,480 --> 00:34:33,520 Speaker 1: nothing to do with She like cheese would not be 493 00:34:33,640 --> 00:34:37,799 Speaker 1: on the forefront of my mind reading that, But I 494 00:34:37,880 --> 00:34:43,759 Speaker 1: love I love everything about it. Yeah. Yeah. If you 495 00:34:44,560 --> 00:34:51,080 Speaker 1: google like like Fondue cheese science, um, it'll it'll pop up. 496 00:34:51,360 --> 00:34:57,480 Speaker 1: So we have very interesting Google histories on Oh my goodness, 497 00:34:57,520 --> 00:35:01,200 Speaker 1: Oh my goodness. I always like low key hope that 498 00:35:01,280 --> 00:35:04,080 Speaker 1: at some point someone looks into my Google history and 499 00:35:04,160 --> 00:35:16,359 Speaker 1: just goes, what who was this person? Yeah, yeah, I 500 00:35:16,400 --> 00:35:18,560 Speaker 1: feel the same. I feel the same. It was all 501 00:35:18,640 --> 00:35:26,400 Speaker 1: for research. It was all sure for research. On that note, 502 00:35:29,360 --> 00:35:31,840 Speaker 1: this is about what we have to say on Fondue 503 00:35:32,120 --> 00:35:35,840 Speaker 1: for now. It is um. We do have some listener 504 00:35:35,880 --> 00:35:37,680 Speaker 1: mail for you, though, and we will get into that 505 00:35:37,760 --> 00:35:39,480 Speaker 1: after we get back from one more quick break for 506 00:35:39,480 --> 00:35:51,439 Speaker 1: a word from our sponsor, and we're back. Thank you, sponsor, Yes, 507 00:35:51,560 --> 00:36:05,759 Speaker 1: thank you, and we're back with fond I'm gonna you know, 508 00:36:05,880 --> 00:36:08,360 Speaker 1: that's called a button in acting when you just added 509 00:36:08,480 --> 00:36:12,560 Speaker 1: thing that's not in the script. Uh. Some people ate it, 510 00:36:12,719 --> 00:36:15,000 Speaker 1: some people expect it. And that's the beauty of being 511 00:36:15,000 --> 00:36:21,799 Speaker 1: an actor because you don't know. Now you get to 512 00:36:21,800 --> 00:36:28,080 Speaker 1: share it. The listeners welcome. Yeah, it's welcome. Okay. So 513 00:36:28,200 --> 00:36:32,239 Speaker 1: we shared a recipe for adobo and uh the last 514 00:36:32,239 --> 00:36:37,120 Speaker 1: episode we have another one um from e J So 515 00:36:37,360 --> 00:36:40,359 Speaker 1: he wrote, you were especially sput on that everyone's home 516 00:36:40,440 --> 00:36:44,520 Speaker 1: recipe is the correct one and everyone else's recipe is wrong. 517 00:36:45,120 --> 00:36:47,400 Speaker 1: When I used to go to China, one of my 518 00:36:47,480 --> 00:36:49,719 Speaker 1: Chinese friends asked me to cook adobo, and when I 519 00:36:49,760 --> 00:36:51,680 Speaker 1: began to fry the meat, she said no, no, no, no, 520 00:36:52,160 --> 00:36:55,600 Speaker 1: I want adobo. My other friends have tried to explain 521 00:36:55,640 --> 00:36:59,400 Speaker 1: to her that every family had its correct recipe. She 522 00:36:59,600 --> 00:37:02,520 Speaker 1: wasn't assistant on the non fried version, so I think 523 00:37:02,520 --> 00:37:04,719 Speaker 1: we ended up cooking it in two different ways to 524 00:37:04,840 --> 00:37:09,120 Speaker 1: satisfy everyone. I am firmly in the have some level 525 00:37:09,120 --> 00:37:12,200 Speaker 1: of Mayard reaction, but I still want some sauce camp 526 00:37:12,600 --> 00:37:14,080 Speaker 1: So in a pinch, I have come up with this 527 00:37:14,200 --> 00:37:18,320 Speaker 1: totally non authentic five minute chicken adobo recipe. This idea 528 00:37:18,400 --> 00:37:21,040 Speaker 1: came from my desire to eat buffalo chicken and roll Japan, 529 00:37:21,400 --> 00:37:23,800 Speaker 1: but since meat is expensive here and I live alone, 530 00:37:24,120 --> 00:37:27,360 Speaker 1: the traditional way was not worth all that effort. My 531 00:37:27,440 --> 00:37:31,120 Speaker 1: solution was to use frozen chicken karake, which I could 532 00:37:31,120 --> 00:37:34,320 Speaker 1: buy in one kilogram bags, pop a handful into the toaster, 533 00:37:34,480 --> 00:37:38,160 Speaker 1: and then coat with Frank's wing sauce. It was born 534 00:37:38,200 --> 00:37:42,440 Speaker 1: out of a necessity fusion cuisine. I thought it worked 535 00:37:42,480 --> 00:37:46,279 Speaker 1: well enough for buffalo chicken. Maybe it could work with 536 00:37:46,480 --> 00:37:50,680 Speaker 1: chicken adobo as well. Here it goes. Use any chicken 537 00:37:50,760 --> 00:37:54,160 Speaker 1: or meat that you could coat wing sauce with. Perhaps 538 00:37:54,160 --> 00:37:56,400 Speaker 1: stay away from things that are too heavily breaded, because 539 00:37:56,440 --> 00:37:59,200 Speaker 1: you will want to drench it with the adobo sauce. 540 00:37:59,680 --> 00:38:03,280 Speaker 1: The sauce. Lightly fry some freshly chopped garlic. If I'm lazy, 541 00:38:03,320 --> 00:38:06,240 Speaker 1: I use garlic in a tube until fragrant but not burnt. 542 00:38:06,680 --> 00:38:10,280 Speaker 1: I deglaze that was some about one fourth cup vinegar. 543 00:38:10,840 --> 00:38:14,600 Speaker 1: Back home, we'd use coconut vinegar. In Japan, I use 544 00:38:14,719 --> 00:38:17,520 Speaker 1: rice vinegar. I have also tried to apple cider vinegar, 545 00:38:17,600 --> 00:38:20,600 Speaker 1: which is also nice. Generally, my preference is for the 546 00:38:20,640 --> 00:38:25,120 Speaker 1: strongest one available. Then I add soy sauce. Filipinos like 547 00:38:25,160 --> 00:38:27,240 Speaker 1: to use dark soy sauce. With the best soy sauce 548 00:38:27,360 --> 00:38:30,520 Speaker 1: is usually what you have on hands. I had enough 549 00:38:30,560 --> 00:38:33,239 Speaker 1: to get my desired color and taste. After that, I 550 00:38:33,280 --> 00:38:35,280 Speaker 1: throw in half a bay leaf and some freshly ground 551 00:38:35,360 --> 00:38:37,400 Speaker 1: black pepper and let it simmer for a couple of 552 00:38:37,440 --> 00:38:40,080 Speaker 1: minutes to allow the flavors to mingle. If I find 553 00:38:40,080 --> 00:38:42,680 Speaker 1: the taste a little too carsh, I would round out 554 00:38:42,680 --> 00:38:45,760 Speaker 1: that flavor with half a teaspoon or more of sugar. Finally, 555 00:38:45,840 --> 00:38:47,760 Speaker 1: I add a little bit of corn starch or whatever 556 00:38:47,800 --> 00:38:49,920 Speaker 1: thickener I have on a hand, just enough to give 557 00:38:49,920 --> 00:38:52,320 Speaker 1: the sauce something to help it cling to the chicken. 558 00:38:52,719 --> 00:38:55,600 Speaker 1: I pour that sauce of the chicken, sometimes sprinkle some garlic, 559 00:38:55,640 --> 00:38:58,959 Speaker 1: chips and extra black pepper, and consume it immediately. Many 560 00:38:58,960 --> 00:39:01,120 Speaker 1: Filipinos like to eat it with sliced tomatoes or a 561 00:39:01,160 --> 00:39:04,640 Speaker 1: salad made of chopped tomatoes and salted duck egg sunny 562 00:39:04,640 --> 00:39:07,200 Speaker 1: side up. Are hard boiled chicken eggs are also popular. 563 00:39:07,560 --> 00:39:09,320 Speaker 1: I prefer to eat it with a side of baby 564 00:39:09,480 --> 00:39:12,520 Speaker 1: leaf greens with chair tomatoes and mixing in some adobo 565 00:39:12,560 --> 00:39:16,400 Speaker 1: sauce as a substitute for dressing. Yeah, now that is 566 00:39:16,440 --> 00:39:18,960 Speaker 1: one of my takes on Filipino adobo. I've also done 567 00:39:18,960 --> 00:39:23,040 Speaker 1: a pulled pork Filipino adobo Chinese saladobo throwing a piece 568 00:39:23,040 --> 00:39:25,360 Speaker 1: of star annis And yes, I can talk about adobo 569 00:39:25,440 --> 00:39:28,440 Speaker 1: all day. Thank you for shining the light on my 570 00:39:28,480 --> 00:39:32,320 Speaker 1: country's little appreciated cuisine. It is a cuisine firmly entrenched 571 00:39:32,320 --> 00:39:36,080 Speaker 1: in the post colonial experience. The late Dwerine Fernandez notes 572 00:39:36,160 --> 00:39:38,719 Speaker 1: the Filipino words for fish and chicken are indigenous, while 573 00:39:38,760 --> 00:39:42,320 Speaker 1: cuts of pork mainly come from Chinese loanwords or cuts 574 00:39:42,320 --> 00:39:44,799 Speaker 1: of beef are derived from Spanish and many ways. Our 575 00:39:44,800 --> 00:39:47,520 Speaker 1: cuisine did not develop too far beyond the staple dishes. 576 00:39:47,840 --> 00:39:49,960 Speaker 1: Is always meant to be food to be shared at 577 00:39:49,960 --> 00:39:53,080 Speaker 1: the family table. We had no royal courts to spur 578 00:39:53,200 --> 00:39:55,719 Speaker 1: the development of gourmet Filipino food. This is why, in 579 00:39:55,800 --> 00:39:58,600 Speaker 1: my opinion at least, that all Filipinos, rich or poor, 580 00:39:58,840 --> 00:40:01,640 Speaker 1: consider food to be a you know experience. In fact, 581 00:40:01,760 --> 00:40:03,839 Speaker 1: the standard greeting if you have a visitor in your 582 00:40:03,840 --> 00:40:08,680 Speaker 1: house is have you eaten? Or let's see? Oh oh 583 00:40:08,719 --> 00:40:10,800 Speaker 1: I want that so bad, So I I tried the 584 00:40:10,880 --> 00:40:13,640 Speaker 1: last recipe. I'm going to try this one too. I 585 00:40:13,680 --> 00:40:16,360 Speaker 1: love the whole like whatever you have on hand attitude, 586 00:40:16,400 --> 00:40:23,080 Speaker 1: because that's generally my approach. Yeah, I appreciate that, uh 587 00:40:23,120 --> 00:40:25,799 Speaker 1: and um, and I will put in that kind of 588 00:40:25,800 --> 00:40:28,880 Speaker 1: a gay chicken is just like a kind of like 589 00:40:28,920 --> 00:40:32,520 Speaker 1: a popcorn chicken sort of sort of consideration. So if 590 00:40:32,560 --> 00:40:35,279 Speaker 1: you're if you're looking for a substitute for for that, 591 00:40:35,360 --> 00:40:37,600 Speaker 1: which I don't know, you might be able to find 592 00:40:37,600 --> 00:40:40,080 Speaker 1: if you have have a Japanese market in your area. 593 00:40:40,200 --> 00:40:44,240 Speaker 1: But yeah, you can probably just substitute any frozen popcorn 594 00:40:44,360 --> 00:40:47,640 Speaker 1: chicken for that. That sounds so good. And also always 595 00:40:47,680 --> 00:40:56,160 Speaker 1: love Frank's right hot afalo chicken as well. I like 596 00:40:56,280 --> 00:41:00,799 Speaker 1: daydream about buffalo chicken all the time. Me too. I'm 597 00:41:00,840 --> 00:41:04,480 Speaker 1: glad I'm not the only one. Oh yeah, man, wing 598 00:41:04,480 --> 00:41:08,719 Speaker 1: sauce is just so good anyway, um Claudia wrote, I 599 00:41:08,760 --> 00:41:10,799 Speaker 1: work right across the street from a boba shop and 600 00:41:10,840 --> 00:41:13,840 Speaker 1: had recently over the last year, been obsessed with clear 601 00:41:13,960 --> 00:41:17,080 Speaker 1: crystal boba. However, about a month ago I realized I 602 00:41:17,080 --> 00:41:19,480 Speaker 1: hadn't had traditional black boba in a while, so the 603 00:41:19,520 --> 00:41:21,280 Speaker 1: next time I went to the shop, I got double 604 00:41:21,320 --> 00:41:24,960 Speaker 1: black boba with my milk tea. Afterwards, I was distracted 605 00:41:24,960 --> 00:41:27,319 Speaker 1: with work and ended up taking my tea home with me, 606 00:41:27,400 --> 00:41:30,600 Speaker 1: and like always, I saved all my boba till the end, 607 00:41:30,800 --> 00:41:33,600 Speaker 1: since it's the best part. So I got to the 608 00:41:33,600 --> 00:41:36,440 Speaker 1: bottom of the cup and then scooped spoonfuls of boba 609 00:41:36,600 --> 00:41:39,760 Speaker 1: into my mouth with a spoon. I thought it was fine, 610 00:41:39,880 --> 00:41:41,960 Speaker 1: But the next morning and all throughout the day, I 611 00:41:41,960 --> 00:41:45,520 Speaker 1: had a stomach ache. Long story short, If you consume 612 00:41:45,560 --> 00:41:48,160 Speaker 1: a lot of boba at a time, you can cause 613 00:41:48,200 --> 00:41:51,680 Speaker 1: a partial in You can cause a partial intestinal blockage. 614 00:41:51,719 --> 00:41:54,399 Speaker 1: Because boba is made of starch and I consumed too 615 00:41:54,400 --> 00:41:58,640 Speaker 1: close together in time, will conglomerate together. I had no idea, 616 00:41:58,719 --> 00:42:01,480 Speaker 1: but I hope this advice howls and will help someone 617 00:42:01,520 --> 00:42:04,520 Speaker 1: out there who's also not aware of this. Thanks for 618 00:42:04,600 --> 00:42:07,400 Speaker 1: making the show so great and sorry for the longest 619 00:42:07,400 --> 00:42:12,040 Speaker 1: heck message. Oh no, don't apologize. That's a necessary factor. 620 00:42:12,280 --> 00:42:16,000 Speaker 1: Oh yeah, no important, good good safety tip. Thank you 621 00:42:17,080 --> 00:42:21,680 Speaker 1: watch out for your bobo. Well, now that I know 622 00:42:21,719 --> 00:42:27,080 Speaker 1: what it means, it's even funnier, right Oh no, oh tyrannical, 623 00:42:28,080 --> 00:42:32,719 Speaker 1: Oh tyrannical. Um. Well, thanks so much for both of 624 00:42:32,760 --> 00:42:34,960 Speaker 1: those listeners for writing. If you would like to write 625 00:42:34,960 --> 00:42:36,960 Speaker 1: to us, you can. We would love to hear from you. 626 00:42:37,280 --> 00:42:40,520 Speaker 1: Our email is hello at savor pod dot com. We're 627 00:42:40,520 --> 00:42:43,320 Speaker 1: also on social media. You can find us on Facebook, Twitter, 628 00:42:43,400 --> 00:42:45,840 Speaker 1: and Instagram at savor pod and we do hope to 629 00:42:45,880 --> 00:42:48,440 Speaker 1: hear from you. Savor is a production of I Heart Radio. 630 00:42:48,600 --> 00:42:50,880 Speaker 1: For more podcasts my heart Radio, you can visit the 631 00:42:51,000 --> 00:42:53,719 Speaker 1: heart Radio app, Apple Podcasts, or wherever you listen to 632 00:42:53,760 --> 00:42:56,720 Speaker 1: your favorite shows. Thanks as always to our super producers 633 00:42:56,880 --> 00:42:59,440 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 634 00:42:59,480 --> 00:43:01,200 Speaker 1: and we hope the lots more good things are coming 635 00:43:01,239 --> 00:43:09,360 Speaker 1: your way. M