Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio.
Speaker 2: I'm any Reo and I'm more in Vogelbaum and today
Speaker 2: we have an episode for you about soccer.
Speaker 1: Tour it, yes, which I had not heard of. Okay,
Speaker 1: I told you promised me there was legal drama and
Speaker 1: I was in one hundred thousand percent.
Speaker 2: Yeah, yeah, oh yeah. The history section is interesting, right.
Speaker 2: So I chose this one because it is a dessert
Speaker 2: that my dad, who was a chef for cook or
Speaker 2: whatever you want to call someone who smokes too many
Speaker 2: cigarettes outside of kitchens, used to make her special occasions
Speaker 2: and it's really fussy. He got to really show off
Speaker 2: the fact that he can in fact do pastry. And
Speaker 2: so yeah, I have very fond memories of it, and
Speaker 2: if a cafe in fact has a slice for sale,
Speaker 2: I will usually purchase it.
Speaker 1: Oh, it seems like a lot of people have a
Speaker 1: lot of fond memories of it.
Speaker 2: Yeah.
Speaker 1: Strong opinion and strong opinions.
Speaker 2: Yeah, I read a lot of strong, kind of negative
Speaker 2: opinions about it.
Speaker 1: Yeah, but we'll talk a little bit more about we will.
Speaker 1: But yes, any I would say any of the past
Speaker 1: pastry episodes we've done, Yeah.
Speaker 2: Chocolate in general, maybe uh, maca wrong and madalins have
Speaker 2: we We've ve done madelines right, Yeah.
Speaker 1: Stuff like that. I think so.
Speaker 2: I feel like I researched the science of the bumps.
Speaker 1: So here we are. Yeah, yes, well, okay, that brings
Speaker 1: us to your question.
Speaker 2: Sure, soccer.
Speaker 1: What is it? Well?
Speaker 2: Soccer torte is a type of layer cake made usually
Speaker 2: with two layers of chocolate sponge, with a thin spread
Speaker 2: of apricot jam on top and or in between the layers,
Speaker 2: and then a melted chocolate glaze in robing the cake.
Speaker 2: The sponge is traditionally a little on the thin side,
Speaker 2: only like an inchish tall per layer, say up to
Speaker 2: like four centimeters or so, soft and slightly dry in
Speaker 2: texture and not too sweet. You're looking to let the
Speaker 2: chocolate and the cake shine. And it is made with
Speaker 2: melted chocolate folded into the batter, not with cocoa. The
Speaker 2: apricot jam adds some sweetness and brightness, and the glaze
Speaker 2: adds some moisture, and just like a real depth of chocolate.
Speaker 2: This is an intense and bitter sweet cake that's like
Speaker 2: fairly simple on the edge of it, but kind of
Speaker 2: finicky to make, and so well balanced in terms of
Speaker 2: flavor and texture. When it's done right, it's served as
Speaker 2: a snack or a dessert, often with a dollup of
Speaker 2: whipped cream and a cup of coffee. As far as
Speaker 2: decadent desserts go, it feels sort of like stern and
Speaker 2: and proper eating. Eating a slice feels like like when
Speaker 2: you put on formal wear and it's maybe a little
Speaker 2: old fashioned and stiff, but you just feel that it's good,
Speaker 2: like from your from your skin to your bones.
Speaker 1: Mm hmm. I uh, I used to love. I still
Speaker 1: love my dad's old jackets game to me. Oh other
Speaker 1: you know, old fashioned jackets, but one you know that
Speaker 1: feeling when you reach in the pocket you find twenty dollars. Yeah,
Speaker 1: like you look cool. Yeah, old fashion jacket.
Speaker 2: Uh huh.
Speaker 1: That's the vibe you're given to me right here, Lauren.
Speaker 2: Yeah yeah, yeah, yeah, okay.
Speaker 1: Uh.
Speaker 2: So you you obtain the specific texture of a soccer
Speaker 2: toort without the use of chemical leveners, but rather the
Speaker 2: old fashioned way with some elbow grease. The batter involves
Speaker 2: creaming butter and sugar together until fluffy and light in color.
Speaker 2: You're working air into the mix. You then add your
Speaker 2: egg yolks and melted chocolate to this. Then separately you
Speaker 2: whip the egg whites until they're fluffy, gently fold them in,
Speaker 2: and then fold in the flour. And all of this
Speaker 2: provides like a soft structure to the cake. You're going
Speaker 2: for tender, not springy or chewy. And that method is
Speaker 2: a method different pastry humans have variations on it. As always,
Speaker 2: I cannot tell you what to do, no, nope, nope, nope.
Speaker 2: The bit of whip cream on the side is important,
Speaker 2: and you are advised by professionals to dip each bite
Speaker 2: of cake into the whipped cream. This can help with
Speaker 2: the Yeah, just with with texture a little bit. There
Speaker 2: are iterations with different seasonings added, like a vanilla or cinnamon,
Speaker 2: maybe some almond flour or hazelnut flour added to the
Speaker 2: wheat flour, or other additions like a layer of marzapan
Speaker 2: or some rum syrup or kerse syrup poured over the layers.
Speaker 2: Different kinds of chocolate in the mix, different numbers of layers.
Speaker 2: I've seen the glaze as just chocolate plus sugar or
Speaker 2: chocolate plus butter. Personally, I like a chocolate ganache, which
Speaker 2: is chocolate plus cream. But yeah, you do you. There
Speaker 2: are two particularly famous cafes that produce soccer torten in Vienna,
Speaker 2: which is where this pastry is from, Hotel Soccer and Dmel,
Speaker 2: but you can find them basically anywhere else in the city.
Speaker 2: Cafe culture in Vienna is a serious thing. In fact,
Speaker 2: it is inscribed in the UNESCO List of Intangible Cultural
Speaker 2: Heritage as of twenty eleven. And yeah, some people do
Speaker 2: find the cake a little bit dry or plain. Hotel
Speaker 2: Soccer addresses this on their website. I quote. There will
Speaker 2: always be critics, of course, and some found the original
Speaker 2: soccer tourte rather plain. After all, more lavish creations existed.
Speaker 2: The simple truth, however, is that simplicity is the heart
Speaker 2: of greatness in our modern world. Compared to other cultural classics,
Speaker 2: it has more of an affinity to Bauhaus than to Brooke,
Speaker 2: which is the nerdiest sentence about a cake.
Speaker 1: That's fantastic and I love. They put it on their website.
Speaker 2: Yes, they're like, look, it's like.
Speaker 1: Fa you, I've found your cake a little dry.
Speaker 2: Look y'all, haters, how about you get some class.
Speaker 1: It's fantastic? Well, what about the nutrition treats? A nice treating?
Speaker 1: Nice treats are nice. Well, we do have some numbers
Speaker 1: for you.
Speaker 2: We do, okay, So December fifth is Soccer Tourte Day.
Speaker 2: I'm not sure where I read National Soccer tourt Day,
Speaker 2: but on a number of different websites from different places.
Speaker 2: Maybe it's an International Soccer tourt Day. Maybe it can
Speaker 2: be soccer tot day every day. It's up to it's
Speaker 2: up to you. The world record for the largest soccer
Speaker 2: torte was achieved in Slovenia for their Vienna Festival sometime
Speaker 2: after nineteen ninety eight. I believe by the folks from
Speaker 2: Hotel Soccer. If so, they did beat their previous record
Speaker 2: and this bigger cake was three and a half meters
Speaker 2: in diameter. That's that's about eleven and a half feet.
Speaker 1: Oh my goodness.
Speaker 2: Yeah yeah. I will also say that one of the
Speaker 2: former owners of the hotel had a fifteen layer soccer
Speaker 2: tourt made for his first wedding in the nineteen seventies.
Speaker 1: Who oh my.
Speaker 2: Seems structurally unsound to me, but I'm sure that they
Speaker 2: pulled it off.
Speaker 1: Dresses me out a little bit just hearing about it,
Speaker 1: but well, I bet it was lovely.
Speaker 2: Around the mid twenty teens, Hotel Soccer was producing about
Speaker 2: three hundred and sixty thousand soccer tourton a year for
Speaker 2: visitors and or for shipping around the world.
Speaker 1: Both.
Speaker 2: Yeah. The employee about three hundred and sixty people, with
Speaker 2: around fifty devoted just to soccer Tourton. Apparently one assistant
Speaker 2: in the kitchen has the job of just cracking eggs
Speaker 2: and they do about seven thousand, five hundred a day,
Speaker 2: which sounds like some kitchen hazing to me snalling.
Speaker 1: Oh oh no.
Speaker 2: I hope, I hope they spread that out, especially because
Speaker 2: during the winter holiday season that increases up to twenty
Speaker 2: one thousand eggs per day. Nope, nope, you can as
Speaker 2: of this current moment, purchase one online from Hotel Soccer
Speaker 2: for eighty four euros including tax and shipping. That's for
Speaker 2: a nine slice cake. Yeah.
Speaker 1: Yes.
Speaker 2: Arrival Pastry Cafe de Mel was making about sixty eight
Speaker 2: thousand cakes and employed around one hundred people at the
Speaker 2: same time in like the mid twenty teens.
Speaker 1: Yes, and they've got quite the rivalry they do. Oh
Speaker 1: my goodness.
Speaker 2: And we are going to get into that as soon
Speaker 2: as we get back from a quick break. For a
Speaker 2: word from our sponsors.
Speaker 1: And we're back.
Speaker 2: Thank you sponsor, Yes, thank you.
Speaker 1: Okay. So the origin story of soccer tourte sounds very
Speaker 1: similar to those of other pastries like this that we've
Speaker 1: told in previous episodes. So here's the popular told legend.
Speaker 1: In eighteen thirty two in Vienna, Prince Cimonte Vincel von
Speaker 1: Metternique of Austria was hosting some guest that he wanted
Speaker 1: to impress. To that end, he was really pushing for
Speaker 1: this excellent dessert to end the meal. Allegedly, he said
Speaker 1: he hoped the dessert would not disgrace him. In some
Speaker 1: retellings of the story, the prince demanded that the kitchen
Speaker 1: staff create a brand new cake, and in some versions
Speaker 1: of the story this was not unusual for him. He
Speaker 1: was always like make something new. Unfortunately, the court's chef
Speaker 1: was ill, so the task fell to his apprentice. Sixteen
Speaker 1: year old Franz Soccer Soccer rose to the task and,
Speaker 1: with the ingredients available to him, created soccer Retort. It
Speaker 1: was such a hit that it soon spread outside of
Speaker 1: the court and throughout Vienna, and the success allowed Franz
Speaker 1: to run a handful of restaurants and cafes or did it.
Speaker 1: According to an Austrian article I found in Google translated caveat.
Speaker 1: While people liked the dessert, it didn't really take off
Speaker 1: at first. Instead, Franz opened to delicatessen and wine shop
Speaker 1: in Vienna in eighteen forty eight, where he sold what
Speaker 1: he called Franz Soccer's chocolate cake. It became really popular
Speaker 1: for the locals and was one of his best selling items,
Speaker 1: but it was local. It wasn't until his eldest son,
Speaker 1: Eduard that things changed. Speaking of some give more credit
Speaker 1: to Franz's son Edward, who refined the recipe while apprenticing
Speaker 1: at a confectionery called Demel in Vienna. D Mel had
Speaker 1: been operating since seventeen eighty six.
Speaker 2: It was a popular shop. It was appointed a royal
Speaker 2: purveyor of suites early on in its existence, and also
Speaker 2: was the sole supplier to the very fancy burg theater nearby,
Speaker 2: and has continued to be pretty posh over a number
Speaker 2: of like dramatic ownership changes over the years.
Speaker 1: In eighteen seventy six, Edward opened Hotel Soccer, and Soccer
Speaker 1: Torte was featured on the hotel's menu. From there, the
Speaker 1: dessert really took off in the city of Vienna, with
Speaker 1: various restaurants and cafes coming up with their own variations.
Speaker 2: Probably important to note here. Before the eighteen fifties, women
Speaker 2: weren't permitted in cafes around Vienna, but as that changed, coffeehouse,
Speaker 2: literary and political culture really started taking off.
Speaker 1: Yes, and according to some sources, after Edward's death, his
Speaker 1: widow on a soccer, became manager of the hotel and
Speaker 1: went on to really elevate it to this posh destination
Speaker 1: that attracted celebrities and diplomats.
Speaker 2: She was known for being I loved reading about her.
Speaker 2: She was known for being like a really like bold lady,
Speaker 2: and for smoking cigars and having like a number of
Speaker 2: French bulldogs around her at any given time.
Speaker 1: Yeah, she had kind of a persona legend around her.
Speaker 2: Yeah. Her local nickname was the Queen of Vienna.
Speaker 1: So Yes. In an eighteen eighty eight letter to the editor,
Speaker 1: Edward claimed that soccer tourte were fairly common in most
Speaker 1: major Austrian cities.
Speaker 2: Okay, so this was published in one of the big
Speaker 2: local newspapers, and what had happened was on a previous
Speaker 2: article published in this newspaper about famous Viennese cuisine, soccer
Speaker 2: tort had not been mentioned, no, and and he was mad.
Speaker 2: He was so upset. He yeah, so he wrote and
Speaker 2: he was like, I'm sorry, this is like a really
Speaker 2: big thing actually, and added that it was on the
Speaker 2: Imperial Family's everyday menu and that he personally sold four
Speaker 2: hundred a day locally and shipped.
Speaker 1: So yeah, sounds about right.
Speaker 2: Also, apparently Sick and Freud often dined at Hotel Soccer
Speaker 2: and was particularly fond of soccer tourt.
Speaker 1: Okay, this brings us to the legal drama, because with
Speaker 1: great popularity comes great legal drama. Usual, yes, and in
Speaker 1: this case, particularly over the term original soccer tourte. Both
Speaker 1: Dmel and Hotel Soccer claimed to have been at the
Speaker 1: birthplace of the original soccer torte, and both wanted sole
Speaker 1: use of original when it came to describing their products.
Speaker 1: Demel claimed that Soccer honed in on the recipe while
Speaker 1: working at their cafe. Not only that, after his father's death,
Speaker 1: son Edward Junior, not the same one we've been talking about,
Speaker 1: sold the recipe for soccer Tourte to DMO due to
Speaker 1: financial troubles, so Demel owned the recipe, though potentially they
Speaker 1: already had it if Edward Senior really did refine the
Speaker 1: recipe there, Hotel Soccer claimed, Actually it was refined at
Speaker 1: the hotel, and the hotel's namesake, Soccer was the family
Speaker 1: that invented it. There were also disputes about proportions and methods.
Speaker 1: It was this whole thing. Some publications dubbed this the
Speaker 1: cake or and what a war it was. We're kind
Speaker 1: of condensing this.
Speaker 2: It was a lot.
Speaker 1: It was a protracted battle. In the nineteen fifties, these
Speaker 1: two places went to court and waged a years long
Speaker 1: roller coaster of a legal battle that was eventually settled
Speaker 1: out of court. In nineteen sixty three, Hotel Soccer got
Speaker 1: to use the label original with two layers of apricot jam,
Speaker 1: while d Mel was permitted to sell Edward Soccer Torts
Speaker 1: or DMO Soccer Torts with one layer.
Speaker 2: Of an apricot jam. Yeah, so to this day both
Speaker 2: shops place a little chocolate medallion atop each slice of
Speaker 2: tort or each cake if they're selling the whole cake.
Speaker 2: Hotel Soccers says Hotel Soccer Original, and Demel's says Eduard
Speaker 2: Soccer torte product of Christoph Dmel's Sons, which was the
Speaker 2: official official name of the cafe at the time.
Speaker 1: So gotta love it. In some ways, you've gotta love it.
Speaker 2: Oh yeah. Uh.
Speaker 1: And going back to kind of the stuffy response from
Speaker 1: the website about you think it's dry, they also have
Speaker 1: a an article you can read where they talk about
Speaker 1: how this means that Hotel Soccer cannot change their recipe
Speaker 1: or they lose that original. Yeah. Yes, so they were like,
Speaker 1: you know, in some ways we can't innovate, but also
Speaker 1: were the original and they really have benefited from name recognition.
Speaker 1: Dmel isn't doing poorly by any means. Hotel Soccer really
Speaker 1: has built a brand. Yeah.
Speaker 2: Yeah. By the nineteen eighties they were shipping one hundred
Speaker 2: thousand soccer tourt in a year.
Speaker 1: Jumping ahead a little bit, when Austria was sanctioned by
Speaker 1: the EU in two thousand, after a far right party
Speaker 1: joined the Austrian government, they tried to smooth things over
Speaker 1: by sending Vienna's foreign minister to an EU summit equipped
Speaker 1: with a huge soccer retort. I don't think this is why,
Speaker 1: but the sanctions were dropped soon after that. I don't
Speaker 1: think it was no no, but it might have helped.
Speaker 2: I mean, you know, yeah, Hotel Soccer started an online
Speaker 2: shop for purchasing their cakes relatively early in the internet
Speaker 2: shipping days in two thousand and five. Also about the
Speaker 2: one versus two layers of apricot jam that are allowed
Speaker 2: in the cakes as of that legal decision. This one
Speaker 2: article that I read, which was originally published in twenty eighteen,
Speaker 2: included at the top important update February twenty twenty one.
Speaker 2: Please note that since the original publication of this article,
Speaker 2: Damel has updated their soccer torte recipe to include a
Speaker 2: jam layer in the middle. Emphasis theirs that was there.
Speaker 2: That was the original bold face on the web page.
Speaker 1: I mean, huge legal news, you know.
Speaker 2: Yeah. To this day, Hotel Soccer keeps the recipe locked
Speaker 2: in a safe and the few employees who know it
Speaker 2: have to sign confidentiality agreements. They do offer an approximation
Speaker 2: of the recipe online. So but obviously there's a few
Speaker 2: things they keep close to the chess. I think it
Speaker 2: might have to do with the exact types of chocolate
Speaker 2: that they put in the in the cake and then
Speaker 2: on the coating. Anyway, I think that's everything that we
Speaker 2: really have to say about soccer tort. I do want
Speaker 2: to include here a shout out to the Cadbury Recipe
Speaker 2: Blog of all places, for really getting the Billy Joel
Speaker 2: song Vienna stuck in my head for the past week
Speaker 2: or so. I wasn't expecting it from Cadbury, but here
Speaker 2: we are.
Speaker 1: It's amazing how often we get songs stuck in her
Speaker 1: head from this this show. Oh yeah, well, the best
Speaker 1: of luck, Lauren.
Speaker 2: Thanks. I like Billy Cholls, so it's okay.
Speaker 1: Yes, but even an artist you like sometimes I get
Speaker 1: stuck in your head.
Speaker 2: It can be the ear where them is. Yeah, I can,
Speaker 2: I can, you can. But oh man, if any of
Speaker 2: y'all have if you've been to either of these cafes,
Speaker 2: if you have made a soccer toort, if you have
Speaker 2: strong opinions about how it's a crap cake.
Speaker 1: Or I mean, we didn't really get into it, but
Speaker 1: you could get all kinds people really are innovating with it.
Speaker 2: No, yeah, these two cafes are sort of like they're
Speaker 2: pretty locked in. Yeah, this is what.
Speaker 1: It is, but I know all kinds of things happen,
Speaker 1: so yeah, please let us know.
Speaker 2: Yeah, we do already have some listener mail for you, though,
Speaker 2: and we are going to get into that as soon
Speaker 2: as we get back from one more quick break for
Speaker 2: a word from our sponsors.
Speaker 1: And we're back. Thank you, sponsors, Yes, thank you, and
Speaker 1: we're back with Snow George and going up, coming down.
Speaker 1: It's this legal battle.
Speaker 2: Oh yeah, oh wow. Yeah yeah.
Speaker 1: Listen.
Speaker 2: That is a hammer of justice right there, if you.
Speaker 1: Want to look it up. Listeners, they went through this
Speaker 1: whole back and forth for years. It's really entertaining to me.
Speaker 2: But yeah, the family drama behind both of those places
Speaker 2: is also quite intense.
Speaker 1: So yes, it is, it is, but all right. In
Speaker 1: the meantime, we do have some listener mail for you, yes,
Speaker 1: starting with Jacob. Jacob wrote, so catching up on a
Speaker 1: backlock of episodes and listening to the Doritos episode and
Speaker 1: the discussion of a lady Dorito's being cleaner and quieter.
Speaker 1: Except it isn't a thing, but if it was, I'd
Speaker 1: like to suggest a better name. The Discreto all the
Speaker 1: flavor blast, but just for you, if they don't know,
Speaker 1: you don't have to share.
Speaker 2: Oh my gosh, the Discreto.
Speaker 1: Yeah yeah, I could see that. I mean, I'm both
Speaker 1: horrified and tickled that I can see this commercial in
Speaker 1: my head.
Speaker 2: Oh yeah. But also that's a great tagline like if
Speaker 2: they don't know, you don't have to share. Uh yeah, yeah,
Speaker 2: that's this is a perfect This is a Dorito's called
Speaker 2: Jacob right now.
Speaker 1: Remember all that flak you got for lady Doritos here
Speaker 1: was your issue? Yeah, it should have been the discreto.
Speaker 2: It's a slight pivot in there.
Speaker 1: It is exactly exactly. I love it.
Speaker 2: Oh no, okay. H l Eric wrote about the Sunday classic.
Speaker 2: Enjoy revisiting a classic. Sundays are enjoyable, and I agree
Speaker 2: that you need a sauce of some sort in addition
Speaker 2: to another topping like nuts or something with texture. I'll
Speaker 2: let them argue out who invented it as long as
Speaker 2: we still get to enjoy them. I love kalamada olives
Speaker 2: just as a straight up snack or when used in
Speaker 2: different meals for snacking while pitted are easier. I think
Speaker 2: I enjoy having them with pits as I slow down
Speaker 2: and enjoy them more, and I think they have just
Speaker 2: a touch more flavor. I also love seeing them used
Speaker 2: in different ways. If you have a place that does
Speaker 2: those small, thin wood fired pizzas, get one with some kalamada,
Speaker 2: arugula and a bit of proscudo. I also enjoy taking
Speaker 2: about a cup of them. Throw about three quarters into
Speaker 2: a food processor. Yes, any a food processor, so you
Speaker 2: probably won't make this with a clover two of garlic
Speaker 2: and a little olive oil and make a sort of patae.
Speaker 2: Chop up the other quarter along with a few cherry
Speaker 2: peppers and mix together. Spread that on toasted baguette with
Speaker 2: a little sharp cheese of choice, and enjoy. Mix them
Speaker 2: into a pikasha before baking, along with a few on top,
Speaker 2: chop into a salad, etc. They are just such wonderful
Speaker 2: olives to use. I always enjoyed thinking of things they
Speaker 2: can be put into. The Taiyaki episode just really drives
Speaker 2: home how much I want to visit Japan and try
Speaker 2: the different foods there. I don't know anyone around our
Speaker 2: area making them, so the cravings are just going to
Speaker 2: go unsatisfied for now. I loved hearing about the different
Speaker 2: ways that people say to hold and eat them opinions right.
Speaker 2: The Southern Cafeteria episode was interesting. The only one I
Speaker 2: knew of offhand was Love's.
Speaker 1: Was it Luby's?
Speaker 2: Heck? I think it was lovees and I've only ever
Speaker 2: been once. It was enjoyable. I like the idea of it,
Speaker 2: and we'll have to see if I can find one
Speaker 2: of the others the next time I head south. I
Speaker 2: second Nova's nomination for a Stroup waffle episode. I really
Speaker 2: enjoy them when it's colder out. Just a nice comforting
Speaker 2: cookie to have with a cup of hot tea or cocoa.
Speaker 2: And Janet's Lamington pizzas sounded good. I definitely want to
Speaker 2: give that a taste. I love hearing about food combination
Speaker 2: successful or not, as they tell a story.
Speaker 1: I do too. Oh yeah, oh yeah, what people are
Speaker 1: getting up to?
Speaker 2: Right, I'm like, I wouldn't have thought to put that together.
Speaker 2: How is it?
Speaker 1: Is it bad?
Speaker 2: That isn't making me want to try a less?
Speaker 1: I appreciate it that you went for it.
Speaker 2: Yeah, exactly.
Speaker 1: We won't know unless we try.
Speaker 2: Exactly. Come on, have some adventure in your eating. Oh absolutely,
Speaker 2: Oh this all of this, like kalamada pat sounds amazing.
Speaker 1: Yes, my mom always gives me all of for Christmas
Speaker 1: and I recently unearthed them, so I've been thinking of
Speaker 1: what I could do with some small lips. This a
Speaker 1: lot of good ideas right here. Oh yeah, oh yeah, yeah,
Speaker 1: you're right. If the food processor has to come out,
Speaker 1: that's all. I might do it, but probably not, but
Speaker 1: I might sometimes I get a wild air the immersion blender.
Speaker 2: Man, they make things so easy. Do you find that
Speaker 2: they don't make things easy? Is it the fact that
Speaker 2: you have to get it out?
Speaker 1: I have to get it out and I have to
Speaker 1: clean it. I don't like.
Speaker 2: That, Oh, I see you.
Speaker 1: Yeah. Well, but also I have a small space. Everybody
Speaker 1: like the act of getting something out.
Speaker 2: Oh yeah, And I'm sure because yeah, I'm sure that
Speaker 2: all your cabinets are stuffed to the gills with all
Speaker 2: of your appliances and whatever, and so I'm sure that glasses.
Speaker 2: I'm sure that there's like layers of retrieving something from
Speaker 2: the cabinets, yes, and then returning it to the cabinet afterwards. Yeah,
Speaker 2: because because Annie's the kitchen is is quite compact.
Speaker 1: Fact. Yes, yes, when I have to get out like
Speaker 1: the blender, I just leave it. I leave everything out
Speaker 1: on the floor.
Speaker 2: Until you need to it.
Speaker 1: Yeah.
Speaker 2: Yeah, so that's legit.
Speaker 1: Yeah, but all of this sounds great. Uh, And I
Speaker 1: do love I do love all and yes, I hope
Speaker 1: that you can get taiyaki someday.
Speaker 2: Yeah. Yeah, even even if you just find like one
Speaker 2: of the frozen kinds and just like make it in
Speaker 2: your toaster, oven or something, it's still delightful. And although, yeah,
Speaker 2: let's all let's all visit Japan sounds great, let's go.
Speaker 1: Such good Japan? Yes, yes, yes, all right, well before
Speaker 1: we do that, thanks to both of these listeners for
Speaker 1: writing it. If you would like to write to as
Speaker 1: you can, Our email is hello at savorpod dot com.
Speaker 2: We're also on social media. You can find us on
Speaker 2: Instagram and Blue Sky. Yes at savor pod. Sorry, I'm
Speaker 2: still getting used to saying those, and we do hope
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Speaker 2: super producers Dylan Fagan and Andrew Howard. Thanks to you
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