1 00:00:08,960 --> 00:00:11,280 Speaker 1: Hello, and welcome to save your prediction of iHeartRadio. I'm 2 00:00:11,280 --> 00:00:13,600 Speaker 1: any Rear and I'm more in vogel Baum. And today 3 00:00:13,640 --> 00:00:15,680 Speaker 1: we have an episode for you about Harisa. 4 00:00:16,520 --> 00:00:23,759 Speaker 2: Yes, oh, cravings. Oh yeah, well, uh okay, actually a yes, 5 00:00:24,000 --> 00:00:28,600 Speaker 2: cravings be to specify, we're talking about the condiment today, 6 00:00:28,840 --> 00:00:33,680 Speaker 2: not the porridge, which is a whole separate episode. See, 7 00:00:34,600 --> 00:00:38,480 Speaker 2: I say cravings, but this is actually something that I'm 8 00:00:38,520 --> 00:00:42,559 Speaker 2: not sure I have experience with. Oh, I feel like 9 00:00:42,680 --> 00:00:44,800 Speaker 2: I have to. I feel like I had to have 10 00:00:44,840 --> 00:00:49,760 Speaker 2: had it in stuff. Mm hmm, but I'm not sure 11 00:00:50,159 --> 00:00:50,840 Speaker 2: you're not sure. 12 00:00:52,680 --> 00:00:56,680 Speaker 1: Well, it was funny when you suggested it, because I 13 00:00:56,920 --> 00:01:01,920 Speaker 1: have had a craving for Harisa recently. Oh, I've just 14 00:01:01,960 --> 00:01:04,120 Speaker 1: been on a big like I've wanted like a good 15 00:01:04,520 --> 00:01:10,080 Speaker 1: euro and hummus, and hummus often has like a swirl 16 00:01:10,080 --> 00:01:10,680 Speaker 1: of Harisa. 17 00:01:11,760 --> 00:01:14,640 Speaker 2: Okay, then I've probably had it, But sometimes I avoid 18 00:01:14,920 --> 00:01:17,920 Speaker 2: the swirly ones because I'm afraid that it's sweet peppers 19 00:01:18,000 --> 00:01:22,480 Speaker 2: not spicy peppers. That's fair, that's fair. 20 00:01:22,680 --> 00:01:26,480 Speaker 1: But a lot of Middle Eastern restaurants have Resa hummus. 21 00:01:26,720 --> 00:01:30,240 Speaker 2: All Right, I must have had it. Well, we can investigate, 22 00:01:30,319 --> 00:01:33,959 Speaker 2: we can we can and I can rectify this either way. Yes, 23 00:01:34,240 --> 00:01:36,679 Speaker 2: it's already on my list. It's already on my list. 24 00:01:37,000 --> 00:01:38,760 Speaker 2: Oh my gosh. 25 00:01:38,840 --> 00:01:42,600 Speaker 1: You can see past episodes on other hot sauces we've 26 00:01:42,600 --> 00:01:46,400 Speaker 1: done peppers and chili's that we've done. 27 00:01:46,240 --> 00:01:48,360 Speaker 2: Sarracha, okay sure. Yeah. 28 00:01:48,440 --> 00:01:51,040 Speaker 1: By the way, there is still a shortage of siracha 29 00:01:51,120 --> 00:01:52,360 Speaker 1: and I couldnot find. 30 00:01:52,080 --> 00:01:54,920 Speaker 2: Some the other day, and that is very upsetting. 31 00:01:55,400 --> 00:01:58,640 Speaker 1: It is h Zaatar came up in a lot of 32 00:01:58,680 --> 00:02:01,000 Speaker 1: the research I was doing, and we've done an episode 33 00:02:01,040 --> 00:02:01,240 Speaker 1: on that. 34 00:02:01,480 --> 00:02:06,120 Speaker 2: So yeah, maybe paprika as well. While we're talking about 35 00:02:06,400 --> 00:02:07,560 Speaker 2: dried peppers. 36 00:02:07,880 --> 00:02:11,560 Speaker 1: Yeah, yeah, yeah, yeah. But I guess this brings us 37 00:02:11,560 --> 00:02:18,760 Speaker 1: to our question. I guess it does. Harisa What is it? 38 00:02:19,680 --> 00:02:23,640 Speaker 2: Well? Harisa is a type of all purpose condiment made 39 00:02:23,760 --> 00:02:29,520 Speaker 2: variably thick and variably smooth, with a base of seasoned, dried, 40 00:02:29,680 --> 00:02:35,959 Speaker 2: and or roasted chili paste. Recipes vary and involve lots 41 00:02:35,960 --> 00:02:39,280 Speaker 2: of personal preferences and flair, but the seasonings are often 42 00:02:39,440 --> 00:02:44,200 Speaker 2: salt and garlic plus warm, bright spices like coriander and caraway, 43 00:02:44,800 --> 00:02:48,600 Speaker 2: blended together with something acidic, and then some olive oil 44 00:02:48,639 --> 00:02:51,640 Speaker 2: to round out the flavor and the texture. So the 45 00:02:51,720 --> 00:02:55,360 Speaker 2: result is going to be a paste or sauce that's rich, 46 00:02:55,440 --> 00:02:59,040 Speaker 2: red in color, and anywhere from fairly mild to like 47 00:02:59,280 --> 00:03:02,240 Speaker 2: really hot. Uh. And it can be used as a 48 00:03:02,280 --> 00:03:06,200 Speaker 2: finish for dishes served tableside as a dip or spread 49 00:03:06,560 --> 00:03:09,519 Speaker 2: or dressing. Is sometimes mixed with yogurt or other stuff 50 00:03:09,560 --> 00:03:13,360 Speaker 2: like that, and is also incorporated into just all kinds 51 00:03:13,400 --> 00:03:18,480 Speaker 2: of savory recipes like marinades and stews. It's a roasty 52 00:03:18,560 --> 00:03:22,480 Speaker 2: and spicy, bright and hot, a little bit fruity and 53 00:03:22,520 --> 00:03:26,320 Speaker 2: sort of bitter sweet. It's just like a really good 54 00:03:26,440 --> 00:03:32,920 Speaker 2: balanced chili paste condiment, both both comforting and exciting. It's 55 00:03:32,960 --> 00:03:35,280 Speaker 2: it's warm on warm, like a like a hug in 56 00:03:35,320 --> 00:03:41,240 Speaker 2: the sun. Oh that sounds so nice, right right. I 57 00:03:41,240 --> 00:03:44,160 Speaker 2: don't necessarily like hugs. I don't necessarily like the sun, 58 00:03:44,320 --> 00:03:53,320 Speaker 2: but that just sounds very good. It does, all right. Traditionally, 59 00:03:53,880 --> 00:03:58,960 Speaker 2: harisa is made with with ripe, red hot chili peppers 60 00:03:59,160 --> 00:04:02,600 Speaker 2: that are sun and then reconstituted when it comes time 61 00:04:02,680 --> 00:04:05,920 Speaker 2: to make the mix. Sometimes smoked peppers are used to 62 00:04:05,920 --> 00:04:07,720 Speaker 2: to get a little bit of that smoky flavor in there, 63 00:04:07,880 --> 00:04:11,840 Speaker 2: but you can use fresh or fresh roasted peppers of 64 00:04:11,880 --> 00:04:14,720 Speaker 2: whatever heat level. You like. Leaving out the seeds can 65 00:04:14,760 --> 00:04:17,640 Speaker 2: also mitigate that heat level. And I have read opinions 66 00:04:17,680 --> 00:04:20,280 Speaker 2: about whether it's appropriate to have seeds in heresa at all. 67 00:04:21,720 --> 00:04:31,000 Speaker 2: I have you do you? Yes? Yes? The seasonings right, definitely, Garlic, 68 00:04:31,120 --> 00:04:37,640 Speaker 2: usually roasted, and some salt, Coriander and caraway often human powdered. 69 00:04:37,720 --> 00:04:41,480 Speaker 2: Dried pepper like paprika or cayenne might boost your flavoring color. 70 00:04:42,040 --> 00:04:46,280 Speaker 2: Some recipes incorporate florals like like rose petals or rose water, 71 00:04:46,520 --> 00:04:53,719 Speaker 2: or herbs like mint, which sounds so good. Heck that acid. 72 00:04:54,720 --> 00:04:57,400 Speaker 2: You're not looking in heresa for as much acid as 73 00:04:57,440 --> 00:05:00,120 Speaker 2: we put in, like vinegar based hot sauces, but a 74 00:05:00,160 --> 00:05:02,800 Speaker 2: little bit of lemon juice or vinegar will help balance 75 00:05:02,800 --> 00:05:06,600 Speaker 2: out the sauce. Some recipes also use tomato paste, and 76 00:05:06,760 --> 00:05:08,520 Speaker 2: because you want to get the most out of the ingredients, 77 00:05:08,560 --> 00:05:11,520 Speaker 2: you're often gonna toast the peppers, the garlic, and the 78 00:05:11,560 --> 00:05:15,400 Speaker 2: spices and then blend it into a paste with the 79 00:05:15,440 --> 00:05:18,680 Speaker 2: acid and enough olive oil to bind it together. This 80 00:05:18,760 --> 00:05:21,359 Speaker 2: is often done with either a simple mortar and pestle, 81 00:05:21,800 --> 00:05:25,400 Speaker 2: or with a meat grinder. I saw meat grinder in 82 00:05:25,440 --> 00:05:28,040 Speaker 2: a lot of places, as like the recommendation for getting 83 00:05:28,240 --> 00:05:33,640 Speaker 2: the appropriate texture oka. Yeah. Yeah, and that final texture 84 00:05:34,160 --> 00:05:37,520 Speaker 2: can be anywhere from thick and firm to sort of 85 00:05:37,600 --> 00:05:41,800 Speaker 2: salsa like and spoonable chunky to smooth. And when you're 86 00:05:41,920 --> 00:05:44,400 Speaker 2: jarring it, yeah, you pour a little bit of extra 87 00:05:44,760 --> 00:05:47,359 Speaker 2: oil on top to help preserve it in the fridge, 88 00:05:47,400 --> 00:05:50,960 Speaker 2: just kind of like a lock in all the flavor. Yeah, 89 00:05:51,440 --> 00:05:54,640 Speaker 2: all kinds of varieties exist beyond this, though. You might 90 00:05:54,680 --> 00:05:58,800 Speaker 2: add like lemon peel or preserved lemon, or herbs like 91 00:05:58,839 --> 00:06:00,960 Speaker 2: oregano or fennel or saffron. 92 00:06:03,440 --> 00:06:06,279 Speaker 1: I had a friend make a dish that involved heresa 93 00:06:06,400 --> 00:06:10,000 Speaker 1: for me recently in the preserved lemon. She was telling 94 00:06:10,000 --> 00:06:12,520 Speaker 1: me all about like, how hey it was only a 95 00:06:12,560 --> 00:06:13,159 Speaker 1: tiny tone. 96 00:06:13,240 --> 00:06:16,680 Speaker 2: Oh okay, sure, because it ranks so much flavor it does? 97 00:06:16,800 --> 00:06:19,960 Speaker 2: It does? Yeah? Oh. I had some preserved lemon on 98 00:06:20,040 --> 00:06:22,359 Speaker 2: like a cheese plate situation that a friend made for 99 00:06:22,440 --> 00:06:26,440 Speaker 2: me recently, and I was like, I always forget. I 100 00:06:26,440 --> 00:06:29,640 Speaker 2: always forget, And every time I have preserved lemon, I'm like, 101 00:06:29,680 --> 00:06:31,440 Speaker 2: I need to Why do I not eat this every day? 102 00:06:31,440 --> 00:06:35,839 Speaker 2: It makes me so happy? It's so good. Oh. Anyway, 103 00:06:36,400 --> 00:06:38,919 Speaker 2: HARRISA is fairly easy to make it home but is 104 00:06:38,960 --> 00:06:42,960 Speaker 2: also sold jarred in stores, and these days it's available 105 00:06:43,040 --> 00:06:47,360 Speaker 2: as like a like a powdered spice blend flavor and 106 00:06:48,080 --> 00:06:51,960 Speaker 2: generally just as a flavor for prepackaged products. It shows 107 00:06:52,000 --> 00:06:55,839 Speaker 2: up in snacks like spiced nuts or beef jerky or olives, 108 00:06:56,120 --> 00:07:00,200 Speaker 2: in drinks like juice cocktails, and in frozen appetizes or 109 00:07:00,240 --> 00:07:08,240 Speaker 2: stuff like that. Wow and yeah, y'all, I got so 110 00:07:08,839 --> 00:07:13,960 Speaker 2: hungry looking at recipes that incorporate it, you know, like 111 00:07:14,000 --> 00:07:17,160 Speaker 2: it's great for tossing with vegetables before you roast or 112 00:07:17,160 --> 00:07:20,600 Speaker 2: grill them, or as a component of like a meat marinade. 113 00:07:21,080 --> 00:07:23,240 Speaker 2: You can use it to lay your flavor into a 114 00:07:23,280 --> 00:07:26,360 Speaker 2: grain dish like couscous or some kind of pulloff, or 115 00:07:26,720 --> 00:07:30,600 Speaker 2: any kind of souper stew or sauce or brazing liquid. 116 00:07:31,120 --> 00:07:33,400 Speaker 2: You can sub it in for ketchup and a meat loaf. 117 00:07:33,560 --> 00:07:36,080 Speaker 2: I mean, just put it on everything on the table, 118 00:07:36,200 --> 00:07:39,040 Speaker 2: I don't know, Mix it up with some more olive 119 00:07:39,040 --> 00:07:41,280 Speaker 2: oil and lemon juice, or with yogurt to make a 120 00:07:41,320 --> 00:07:44,960 Speaker 2: good dressing or a dip harisa ranch, I don't know. 121 00:07:45,400 --> 00:07:48,040 Speaker 2: Spread it on bread with goat cheese. Why have I 122 00:07:48,080 --> 00:07:51,360 Speaker 2: never put this in a pasta sauce before. I don't 123 00:07:51,400 --> 00:07:56,040 Speaker 2: know that on a lorn Herisa in like a mezcal cocktail. 124 00:07:56,960 --> 00:08:05,120 Speaker 1: Oh yeah, yes, so many options, so many things to explore. 125 00:08:06,360 --> 00:08:10,360 Speaker 2: But what about the nutrition. Uh, it packs a lot 126 00:08:10,400 --> 00:08:13,480 Speaker 2: of flavor for a relatively low color punch. That does 127 00:08:13,600 --> 00:08:15,480 Speaker 2: depend on how much olive oil you're using in there, 128 00:08:15,520 --> 00:08:19,040 Speaker 2: but yeah, good, good spread of micro nutrients. Drink, drink 129 00:08:19,160 --> 00:08:24,400 Speaker 2: some water, eat a protein. Yeah. I thought you were 130 00:08:24,400 --> 00:08:27,160 Speaker 2: going to say drink responsibly, which I guess. Yeah, yeah, 131 00:08:27,240 --> 00:08:29,920 Speaker 2: drink here Harisa responsibly. Drink it responsibly. 132 00:08:30,600 --> 00:08:33,040 Speaker 1: I did read a pretty funny It was a really 133 00:08:33,200 --> 00:08:39,440 Speaker 1: anecdotal article about Harisa and there was one woman who 134 00:08:39,480 --> 00:08:42,680 Speaker 1: makes it, and she was joking about, like, you know, 135 00:08:42,760 --> 00:08:44,679 Speaker 1: don't put too much in it because it's going to 136 00:08:44,760 --> 00:08:47,400 Speaker 1: overpower every flavor. It's like a beautiful thing that comp 137 00:08:47,600 --> 00:08:49,320 Speaker 1: you don't need it to takes in her stage. But 138 00:08:49,440 --> 00:08:51,360 Speaker 1: also it might be hotter than you think it is, 139 00:08:51,480 --> 00:08:53,439 Speaker 1: so be careful. 140 00:08:54,840 --> 00:08:57,599 Speaker 2: Yeah. Yeah, that was a that was involved in the 141 00:08:57,640 --> 00:09:01,120 Speaker 2: recommendations for pairing it with yogurt to kind of tone 142 00:09:01,160 --> 00:09:03,840 Speaker 2: it down just a little, just a touch, just depending 143 00:09:03,840 --> 00:09:07,880 Speaker 2: on what you're going for exactly. Yes, well, we do 144 00:09:08,000 --> 00:09:11,679 Speaker 2: have some numbers for you, we do, okay. So, according 145 00:09:11,920 --> 00:09:15,960 Speaker 2: to Google Trends, a global interest in Herisa has been 146 00:09:16,080 --> 00:09:23,400 Speaker 2: spiking every January since twenty thirteen, which I read positive 147 00:09:23,480 --> 00:09:25,480 Speaker 2: on Serious Eats that this is like part of like 148 00:09:25,520 --> 00:09:28,360 Speaker 2: a January health food, clean eating kind of trend, like 149 00:09:28,400 --> 00:09:31,760 Speaker 2: how do I get more flavor into my food without 150 00:09:31,800 --> 00:09:35,839 Speaker 2: making it like too heavy? Huh? That's interesting. 151 00:09:36,200 --> 00:09:37,840 Speaker 1: I ran across that as well, and we are going 152 00:09:37,840 --> 00:09:39,679 Speaker 1: to talk about it a bit in the history section. 153 00:09:39,800 --> 00:09:42,760 Speaker 1: But I guess that's never been my association, but there 154 00:09:42,800 --> 00:09:45,559 Speaker 1: is the whole Mediterranean diet concept. 155 00:09:45,640 --> 00:09:53,679 Speaker 2: Sure. Yeah. Yeah. McCormick brand, perhaps unsurprisingly, has been keeping 156 00:09:53,720 --> 00:09:58,880 Speaker 2: an eye on this, and they report pretty huge growth 157 00:09:58,960 --> 00:10:04,640 Speaker 2: of Herisa as like a flavor and or ingredient on 158 00:10:04,800 --> 00:10:09,120 Speaker 2: menus and in products internationally. Like, as of twenty fourteen, 159 00:10:09,800 --> 00:10:14,520 Speaker 2: they reported only ten like internationally available products mentioned Harisa 160 00:10:14,679 --> 00:10:18,040 Speaker 2: in their descriptions, but between twenty fourteen and twenty nineteen, 161 00:10:18,559 --> 00:10:23,559 Speaker 2: two hundred and thirty one products were introduced into that category. Yeah. 162 00:10:23,760 --> 00:10:27,000 Speaker 2: They also further reported that as of twenty nineteen, Herisa 163 00:10:27,280 --> 00:10:30,000 Speaker 2: was mentioned on social media twenty eight times an hour 164 00:10:32,040 --> 00:10:36,520 Speaker 2: on average. Wow, they know everything about Azlauri. I you know, 165 00:10:37,120 --> 00:10:39,760 Speaker 2: they do, they do. 166 00:10:39,880 --> 00:10:43,240 Speaker 1: I will say I was doing a brief like where 167 00:10:43,240 --> 00:10:44,520 Speaker 1: can I get Harisa near me? 168 00:10:45,360 --> 00:10:45,720 Speaker 2: Search? 169 00:10:45,960 --> 00:10:48,600 Speaker 1: And I wasn't aware that you could get like a 170 00:10:48,600 --> 00:10:50,240 Speaker 1: flavoring powder thing. 171 00:10:50,280 --> 00:10:53,200 Speaker 2: But that was a lot of what came up. Yeah, sure, yeah, yeah. 172 00:10:54,480 --> 00:10:59,120 Speaker 2: Tunisia is the largest exporter, oh yeah, as of two 173 00:10:59,200 --> 00:11:02,720 Speaker 2: thousand and seven, and they were exporting some five thousand 174 00:11:02,840 --> 00:11:05,800 Speaker 2: tons a year to more than twenty countries. And that 175 00:11:06,000 --> 00:11:08,720 Speaker 2: was before the kind of big boom in interest for 176 00:11:08,800 --> 00:11:12,400 Speaker 2: it hit. At the time, they were producing a total 177 00:11:12,720 --> 00:11:16,560 Speaker 2: of over twenty two thousand tons a year. As of 178 00:11:16,559 --> 00:11:21,160 Speaker 2: two thousand and six, the amount of peppers that Tunisia 179 00:11:21,320 --> 00:11:25,680 Speaker 2: was producing for all purposes, including harisa was about two 180 00:11:25,720 --> 00:11:32,120 Speaker 2: hundred and fifty six thousand tons. Who yeah, Herisa is 181 00:11:32,200 --> 00:11:37,120 Speaker 2: the country's second most important canned food export, like monetarily 182 00:11:37,200 --> 00:11:40,719 Speaker 2: and in volume. Although I didn't see note, no one 183 00:11:40,720 --> 00:11:44,600 Speaker 2: told me what was first. I'm guessing maybe like olive oil. 184 00:11:44,679 --> 00:11:47,240 Speaker 2: Does that count as a canned product? I? 185 00:11:48,120 --> 00:11:51,520 Speaker 1: Oh no, These are the thoughts that I lie awake 186 00:11:51,559 --> 00:11:55,560 Speaker 1: at night. I already have enough trouble sleeping. Move on, 187 00:11:56,679 --> 00:11:57,600 Speaker 1: all right, all right, all right? 188 00:11:58,480 --> 00:12:03,240 Speaker 2: In Tunisia. Heresa is often eaten at least twice a day, 189 00:12:04,120 --> 00:12:08,640 Speaker 2: and the UN estimates that the production of it employs 190 00:12:08,720 --> 00:12:11,679 Speaker 2: around twenty five thousand people across the country. 191 00:12:12,200 --> 00:12:12,560 Speaker 1: Wow. 192 00:12:13,080 --> 00:12:19,200 Speaker 2: Yeah, oh my gosh. Well, we do have some history 193 00:12:19,240 --> 00:12:22,319 Speaker 2: for you, We certainly do, and we are going to 194 00:12:22,320 --> 00:12:23,800 Speaker 2: get into that as soon as we get back from 195 00:12:23,840 --> 00:12:34,200 Speaker 2: a quick break. For a word from our sponsors, and 196 00:12:34,280 --> 00:12:38,280 Speaker 2: we're back, Thank you, sponsor, Yes, thank you. Okay. 197 00:12:38,640 --> 00:12:42,800 Speaker 1: So, archaeological evidence suggests that chili's have been eaten in 198 00:12:42,840 --> 00:12:45,080 Speaker 1: what is now Mexico for thousands of years, and we 199 00:12:45,160 --> 00:12:48,280 Speaker 1: have talked about this in previous episodes, but just kind 200 00:12:48,320 --> 00:12:49,720 Speaker 1: of a brief refresher. 201 00:12:49,320 --> 00:12:51,640 Speaker 2: Yeah, that is where they are from exactly. 202 00:12:52,280 --> 00:12:55,600 Speaker 1: The Aztecs, Mayans, and the Incas cultivated them and used 203 00:12:55,600 --> 00:12:59,520 Speaker 1: them in all kinds of things. When Columbus, yeah, that 204 00:12:59,559 --> 00:13:03,440 Speaker 1: guy and others like him arrived in the Americas, they 205 00:13:03,480 --> 00:13:08,760 Speaker 1: took these chilies with them and spread them all across 206 00:13:08,800 --> 00:13:13,160 Speaker 1: the globe. Chilis and quote peppers because it was kind 207 00:13:13,160 --> 00:13:17,240 Speaker 1: of that spice associated with black pepper, So that also 208 00:13:17,280 --> 00:13:20,560 Speaker 1: adds to some confusion here. But they ended up in 209 00:13:20,640 --> 00:13:23,960 Speaker 1: all kinds of dishes because of this many that we've 210 00:13:24,400 --> 00:13:28,520 Speaker 1: talked about on this show, like Chilis spread far and wide, 211 00:13:28,800 --> 00:13:31,760 Speaker 1: and they ended up in all kinds of things. They 212 00:13:31,760 --> 00:13:34,560 Speaker 1: were in Asia, Europe, Africa, and the Middle East by 213 00:13:34,640 --> 00:13:39,480 Speaker 1: the sixteen to seventeen hundreds. And I couldn't get to 214 00:13:40,000 --> 00:13:43,920 Speaker 1: the bottom of this, or I couldn't find very concrete 215 00:13:43,960 --> 00:13:44,480 Speaker 1: evidence I. 216 00:13:44,400 --> 00:13:47,520 Speaker 2: Guess really authoritative source. Yeah, yeah, exactly. 217 00:13:48,000 --> 00:13:50,560 Speaker 1: But a couple of sources I found, and I did 218 00:13:50,640 --> 00:13:53,360 Speaker 1: run into this when I was researching this topic, suggest 219 00:13:53,440 --> 00:13:57,360 Speaker 1: that by the seventh century CE, the word harisa wasn't 220 00:13:57,480 --> 00:14:01,880 Speaker 1: used to refer to a wheat porridge with meat and spices, 221 00:14:02,520 --> 00:14:05,280 Speaker 1: and that it got that name because harrisa meant to 222 00:14:05,400 --> 00:14:10,040 Speaker 1: pound or to squash here referring to the pounded wheat. 223 00:14:11,720 --> 00:14:14,000 Speaker 1: But some speculate that when it comes to the sauce, 224 00:14:15,160 --> 00:14:17,800 Speaker 1: it did come from that, but it's referencing the pounding 225 00:14:17,840 --> 00:14:18,480 Speaker 1: of the chilies. 226 00:14:19,480 --> 00:14:22,040 Speaker 2: Yeah, yeah, that was I ran across a lot of 227 00:14:22,400 --> 00:14:26,840 Speaker 2: kind of anecdotal or like related anomology to that. To 228 00:14:26,880 --> 00:14:30,760 Speaker 2: that end, and right that porridge, which is a sort 229 00:14:30,800 --> 00:14:34,800 Speaker 2: of creamy grain and meat dish, it actually reminded me 230 00:14:34,960 --> 00:14:37,160 Speaker 2: a lot of the polenta that we were just talking 231 00:14:37,160 --> 00:14:40,240 Speaker 2: about recently. But yeah, yeah, it's a it's a porridge 232 00:14:40,280 --> 00:14:43,640 Speaker 2: dish that's cooked low and slow for hours and is 233 00:14:43,760 --> 00:14:45,160 Speaker 2: not what we're talking about today. 234 00:14:45,440 --> 00:14:47,640 Speaker 1: No, but I did have to clarify with you because 235 00:14:47,680 --> 00:14:49,160 Speaker 1: I had not heard of this, and I was like, 236 00:14:49,160 --> 00:14:51,960 Speaker 1: oh wait, hold on, yep, wish. 237 00:14:51,720 --> 00:14:55,320 Speaker 2: Theresa are we talking about here? Now? 238 00:14:55,680 --> 00:15:01,400 Speaker 1: Where exactly Heresa the sauce originated from and what exactly 239 00:15:01,480 --> 00:15:04,720 Speaker 1: it was made of in its early days are matters 240 00:15:04,760 --> 00:15:08,880 Speaker 1: of debate. I'm sure that's no surprise. However, most seemed 241 00:15:08,920 --> 00:15:12,000 Speaker 1: to agree that it probably originated in North Africa, and 242 00:15:12,200 --> 00:15:17,440 Speaker 1: especially perhaps Tunisia, where they have been growing these peppers 243 00:15:17,440 --> 00:15:20,640 Speaker 1: since they were introduced there hundreds of years ago. Records 244 00:15:20,640 --> 00:15:24,560 Speaker 1: suggest that these peppers that were yes most likely red peppers, 245 00:15:24,960 --> 00:15:29,760 Speaker 1: were first imported to Tunisia from Spain in the sixteenth century. 246 00:15:29,960 --> 00:15:33,640 Speaker 1: People fairly quickly started to adapt them add them into 247 00:15:33,680 --> 00:15:38,160 Speaker 1: their cuisine, and by the seventeenth century at least possibly earlier, 248 00:15:38,480 --> 00:15:40,920 Speaker 1: folks were drying them in the sun, grinding them up 249 00:15:40,920 --> 00:15:44,720 Speaker 1: with spices and perhaps other things, and then making a 250 00:15:44,760 --> 00:15:48,040 Speaker 1: paste out of it and adding that paste to protein dishes, 251 00:15:48,120 --> 00:15:51,600 Speaker 1: to couscous dishes, other grain dishes, or even just spreading 252 00:15:51,640 --> 00:15:56,600 Speaker 1: it on bread, which sounds really good to me. The 253 00:15:56,680 --> 00:15:59,960 Speaker 1: resulting paste was so popular that it prompted the spread 254 00:16:00,360 --> 00:16:04,480 Speaker 1: of the cultivation of these peppers into nearby areas, and 255 00:16:04,880 --> 00:16:07,560 Speaker 1: this pushed up the protection in places it was already grown, 256 00:16:07,600 --> 00:16:11,280 Speaker 1: so people were excited about it, started growing more, started 257 00:16:11,280 --> 00:16:15,920 Speaker 1: to spread. Yes, a couple of things I found also 258 00:16:16,040 --> 00:16:18,880 Speaker 1: linked Jewish and Muslim people expelled from Spain in the 259 00:16:18,960 --> 00:16:22,800 Speaker 1: sixteenth century that settled in Tunisia to the growth of 260 00:16:22,840 --> 00:16:26,600 Speaker 1: these peppers and the making of the paste. It's kind 261 00:16:26,640 --> 00:16:29,760 Speaker 1: of confusing in the way that globalization is very confusing. 262 00:16:30,240 --> 00:16:33,320 Speaker 1: Oh yeah, But the theory here is that they were 263 00:16:33,360 --> 00:16:36,240 Speaker 1: perhaps trying to recreate something that they had in Spain, 264 00:16:36,400 --> 00:16:40,720 Speaker 1: which may have been introduced to Spain via Arab traders. 265 00:16:40,960 --> 00:16:44,600 Speaker 2: Huh okay, all right, yeah sure, sure, uh huh. 266 00:16:44,640 --> 00:16:47,240 Speaker 1: And according to this story, at least, the paste was 267 00:16:47,280 --> 00:16:51,040 Speaker 1: pretty easily adopted into all kinds of traditions and cuisines 268 00:16:51,080 --> 00:16:54,160 Speaker 1: in the area because it met many conditions and taste 269 00:16:54,200 --> 00:16:57,680 Speaker 1: of the peoples in the region. This particular article was 270 00:16:58,120 --> 00:17:03,320 Speaker 1: describing a festival there that celebrates Harisa and its history. 271 00:17:03,520 --> 00:17:07,560 Speaker 1: So cool, yeah, yeah, yeah. If listeners know more about that, 272 00:17:07,640 --> 00:17:08,760 Speaker 1: oh my gosh, please write it. 273 00:17:08,840 --> 00:17:09,840 Speaker 2: Oh yeah. 274 00:17:10,320 --> 00:17:13,280 Speaker 1: At some point in here people started using harisa as 275 00:17:13,280 --> 00:17:21,159 Speaker 1: a say it with me. Yeah, I really like I 276 00:17:21,480 --> 00:17:23,680 Speaker 1: saw that mentioned in a lot of articles. I couldn't 277 00:17:23,760 --> 00:17:27,480 Speaker 1: again find great concrete evidence of it, but I'll put 278 00:17:27,520 --> 00:17:28,080 Speaker 1: it in here. 279 00:17:27,920 --> 00:17:31,840 Speaker 2: Because yeah, I feel like I feel like humans, you know, 280 00:17:31,840 --> 00:17:32,760 Speaker 2: that's what we get up to. 281 00:17:33,000 --> 00:17:39,920 Speaker 1: Like, yeah, yeah, they're like, hey, yep, yep. 282 00:17:40,560 --> 00:17:43,840 Speaker 2: Meanwhile, the other ingredients that go into harisa, you know, 283 00:17:43,920 --> 00:17:48,119 Speaker 2: olives for the oil, those spices had been growing in 284 00:17:48,119 --> 00:17:52,720 Speaker 2: the region since way back, way way back. Yeah. Traditionally, 285 00:17:53,080 --> 00:17:57,800 Speaker 2: harisa is made, usually by women in the families or 286 00:17:57,840 --> 00:18:01,199 Speaker 2: the neighborhoods of the farmers who the peppers. And this 287 00:18:01,280 --> 00:18:03,280 Speaker 2: sounds like a party, like this sounds like a really 288 00:18:03,280 --> 00:18:09,439 Speaker 2: fun community event. Again, if you have personal experience or 289 00:18:09,600 --> 00:18:14,840 Speaker 2: familial experience, please please please write in. However, the rise 290 00:18:15,080 --> 00:18:20,560 Speaker 2: of industrialization and also dictatorships in North Africa during the 291 00:18:20,640 --> 00:18:25,640 Speaker 2: late twentieth century led to mass farming and centralized manufacturing 292 00:18:25,720 --> 00:18:31,000 Speaker 2: of herisa, often with poor working conditions. But since the 293 00:18:31,040 --> 00:18:34,119 Speaker 2: revolutions of the Arab Spring in the early twenty teens, 294 00:18:34,359 --> 00:18:37,679 Speaker 2: co ops have started popping up to improve the lives 295 00:18:37,720 --> 00:18:41,440 Speaker 2: and the livelihoods of small landowners and farm workers and 296 00:18:41,720 --> 00:18:47,920 Speaker 2: Haresa producers. In twenty fourteen, Tunisia created their own controlled 297 00:18:47,960 --> 00:18:51,720 Speaker 2: origin label for food products like this. It's sort of 298 00:18:51,720 --> 00:18:55,080 Speaker 2: like like a golden red sunburst design that'll say food 299 00:18:55,160 --> 00:18:59,520 Speaker 2: quality label Tunisia, and this is to guarantee like product 300 00:18:59,520 --> 00:19:03,720 Speaker 2: specifications and local production. This was in collaboration with the 301 00:19:03,800 --> 00:19:08,240 Speaker 2: UN Industrial Development Organization, which has also been helping get 302 00:19:08,240 --> 00:19:12,119 Speaker 2: Herisa out into the international market and has been supporting 303 00:19:12,320 --> 00:19:14,080 Speaker 2: some of those local co ops. There's one that I 304 00:19:14,160 --> 00:19:18,760 Speaker 2: kept running into called ERIEM, which is an all women 305 00:19:18,880 --> 00:19:22,520 Speaker 2: organization that as of twenty twenty two included one hundred 306 00:19:22,520 --> 00:19:26,959 Speaker 2: and sixty four women who were producing over four hundred 307 00:19:26,960 --> 00:19:30,359 Speaker 2: pounds of Herisa per day in their workshops. 308 00:19:31,040 --> 00:19:35,760 Speaker 1: In twenty fifteen, Time Time magazine listed Heresa on its 309 00:19:35,840 --> 00:19:38,160 Speaker 1: list of fifty new. 310 00:19:39,840 --> 00:19:41,280 Speaker 2: Parenthesetes of all Time. 311 00:19:41,720 --> 00:19:45,240 Speaker 1: Yes, so yeah, fifty new healthiest foods of all time, 312 00:19:45,760 --> 00:19:47,960 Speaker 1: which kind of cracked me up. But I guess also 313 00:19:48,040 --> 00:19:51,159 Speaker 1: goes back to what you're mentioning earlier, Lauren, with the 314 00:19:51,720 --> 00:19:55,000 Speaker 1: January resurgence of popularity of. 315 00:19:55,280 --> 00:20:00,200 Speaker 2: Us right right, and also like new is hilarious when 316 00:20:00,240 --> 00:20:03,320 Speaker 2: it comes to something that's been made for hundreds of years. 317 00:20:03,400 --> 00:20:03,879 Speaker 2: But cool. 318 00:20:04,560 --> 00:20:09,040 Speaker 1: Yeah, I always be careful with that. That kind of language, 319 00:20:09,080 --> 00:20:14,080 Speaker 1: is what I'll say. In twenty twenty two, Herisa was 320 00:20:14,119 --> 00:20:18,439 Speaker 1: added to UNESCO's list of Intangible Cultural Heritage, specifically in 321 00:20:18,440 --> 00:20:19,520 Speaker 1: regards to Tunisia. 322 00:20:20,000 --> 00:20:23,240 Speaker 2: Yeah. Yeah, Tunisia had sort of applied for this, and 323 00:20:23,560 --> 00:20:26,240 Speaker 2: there was apparently no argument, like UNESCO was like a yep, 324 00:20:26,520 --> 00:20:30,679 Speaker 2: application approved. This is a daily and integral part of 325 00:20:30,800 --> 00:20:35,199 Speaker 2: cuisine and of social cohesion. That's a direct quote, and 326 00:20:35,240 --> 00:20:39,080 Speaker 2: I sort of love it. Social cohesion. Yeah, I love 327 00:20:39,119 --> 00:20:40,440 Speaker 2: that too. I love that too. 328 00:20:41,640 --> 00:20:45,240 Speaker 1: Harisa has gained a larger, more global audience in recent 329 00:20:45,320 --> 00:20:48,840 Speaker 1: years in part because of increasingly and I'm putting quotes 330 00:20:48,840 --> 00:20:56,400 Speaker 1: around this adventurous taste, with more availability, with growing affinity 331 00:20:56,400 --> 00:20:58,919 Speaker 1: for spicy foods, which we talked about in a recent 332 00:20:59,080 --> 00:21:03,240 Speaker 1: ISH episode, and with the help of popular celebrity chefs 333 00:21:04,000 --> 00:21:08,359 Speaker 1: using Harisa in their recipes. I do think, you know, 334 00:21:08,440 --> 00:21:13,359 Speaker 1: as always, it's worth remembering the point of view of 335 00:21:13,359 --> 00:21:16,520 Speaker 1: who's writing these articles because and for whom, right exactly, 336 00:21:16,600 --> 00:21:19,240 Speaker 1: because as you said, it's not new has been popular 337 00:21:19,280 --> 00:21:21,439 Speaker 1: for a long time. But I do think for people, 338 00:21:21,840 --> 00:21:23,439 Speaker 1: a lot of people who didn't grow up with it, 339 00:21:24,520 --> 00:21:28,560 Speaker 1: who for it is quote new for them. Sure, I 340 00:21:28,600 --> 00:21:31,359 Speaker 1: think that that people are getting more of a taste 341 00:21:31,400 --> 00:21:35,720 Speaker 1: for it. And hopefully, because I know we've talked about 342 00:21:35,720 --> 00:21:39,200 Speaker 1: the negative effects that can come out of that, hopefully. 343 00:21:40,359 --> 00:21:45,320 Speaker 2: We can we can do it in a more responsible way. Hopefully. Yeah, 344 00:21:45,480 --> 00:21:51,800 Speaker 2: I think I think fortunately, like peppers are easier to 345 00:21:51,960 --> 00:21:55,160 Speaker 2: grow like that that is a more prolific crop than 346 00:21:55,320 --> 00:21:59,240 Speaker 2: like quinoa or something like that that's more intensive than specialized. 347 00:21:59,359 --> 00:22:01,920 Speaker 2: So right, so hopefully we're not going to wreck anyone's 348 00:22:01,960 --> 00:22:08,240 Speaker 2: life by liking heresa, I hope. Yeah. And also right, 349 00:22:08,359 --> 00:22:13,760 Speaker 2: like I love that chili peppers are are adventurous right 350 00:22:14,640 --> 00:22:18,080 Speaker 2: in yeah some phrasings. Yeah, I mean it can be. 351 00:22:18,200 --> 00:22:20,040 Speaker 2: I mean like like if you find that adventurous that 352 00:22:20,080 --> 00:22:22,000 Speaker 2: I'm not nagging you at all, Like I mean, like 353 00:22:22,040 --> 00:22:23,800 Speaker 2: that's that's fine, Like we're we all have what we're 354 00:22:23,880 --> 00:22:26,760 Speaker 2: used to and you know what we try. 355 00:22:27,880 --> 00:22:29,920 Speaker 1: Yeah, I think it was like I just saw that 356 00:22:29,960 --> 00:22:31,480 Speaker 1: in a bunch of places and also a bunch of 357 00:22:31,480 --> 00:22:34,080 Speaker 1: places bought up Jamie Oliver using harrisa that made me 358 00:22:34,160 --> 00:22:37,240 Speaker 1: that made me laugh. Okay, but I think it's like 359 00:22:37,320 --> 00:22:41,240 Speaker 1: that kind of food, you know, Food Network on television. 360 00:22:41,320 --> 00:22:46,280 Speaker 1: People are seeing more globalized cuisine that a lot of 361 00:22:46,280 --> 00:22:49,240 Speaker 1: times gets labeled as adventurous when it's just something they 362 00:22:49,240 --> 00:22:50,840 Speaker 1: haven't had for which again can be. 363 00:22:51,200 --> 00:22:53,600 Speaker 2: But yeah, yeah, I'm not going to tell you. I'm 364 00:22:53,600 --> 00:22:57,360 Speaker 2: not going to tell you how to have an adventure. Yeah, 365 00:22:57,440 --> 00:23:00,240 Speaker 2: that's up to you. Yeah, right, and like right through 366 00:23:00,280 --> 00:23:02,320 Speaker 2: the internet and all that kind of stuff where you know, 367 00:23:02,520 --> 00:23:06,080 Speaker 2: you might have more exposure through recipe blogs or whatever 368 00:23:06,080 --> 00:23:09,080 Speaker 2: it is that it is so yes mentioned on social media? 369 00:23:09,119 --> 00:23:12,399 Speaker 2: What is that twenty eight times an hour? Yeah, McCormick 370 00:23:13,760 --> 00:23:18,480 Speaker 2: spying on us again, they're in my head. 371 00:23:18,520 --> 00:23:25,040 Speaker 1: Annie, No, no, Laura, no oh. 372 00:23:25,840 --> 00:23:26,960 Speaker 2: We'll have to deal with that later. 373 00:23:27,160 --> 00:23:32,560 Speaker 1: Yeah. Yeah, Well, in the meantime, I think that's what 374 00:23:32,560 --> 00:23:34,320 Speaker 1: we have to say about Arisa for now. 375 00:23:34,720 --> 00:23:37,879 Speaker 2: I think it is we do. We would love to 376 00:23:37,920 --> 00:23:41,000 Speaker 2: hear from you if you have, if you have experience 377 00:23:41,320 --> 00:23:45,080 Speaker 2: or adventures with it. We do have some listener mail 378 00:23:45,119 --> 00:23:48,600 Speaker 2: for you though already prepared. We do, and we will 379 00:23:48,600 --> 00:23:50,200 Speaker 2: get into that after one more quick break for a 380 00:23:50,200 --> 00:24:01,640 Speaker 2: word from our sponsor, and we're back. Thank you. Sponsor. Yes, 381 00:24:01,760 --> 00:24:09,720 Speaker 2: thank you, and we're back with the listener man like 382 00:24:09,760 --> 00:24:12,000 Speaker 2: a hug, Oh like a sunny hug. 383 00:24:12,400 --> 00:24:21,520 Speaker 1: Yeah yeah yeah. Sam wrote today, I was listening to 384 00:24:21,520 --> 00:24:24,400 Speaker 1: the Blue Muscle episode and her listener mail referring back 385 00:24:24,440 --> 00:24:27,320 Speaker 1: to the Bach episode, which made me want to tell 386 00:24:27,359 --> 00:24:33,000 Speaker 1: you about one wildly popular Texas beer, Shiner back the Spezzel. 387 00:24:33,600 --> 00:24:35,800 Speaker 1: I could not find a pronunciation, but I'm going with 388 00:24:35,840 --> 00:24:41,200 Speaker 1: Schezzel Brewery in Tiny Shiner, Texas was hyper local for decades. 389 00:24:41,600 --> 00:24:44,800 Speaker 1: Their products were a Lagger, Premium and a Bach. In 390 00:24:44,840 --> 00:24:48,000 Speaker 1: the nineteen seventies, a group of Austin hippies took on 391 00:24:48,119 --> 00:24:51,439 Speaker 1: the task of popularizing Shiner. They were aided by the 392 00:24:51,440 --> 00:24:55,440 Speaker 1: ability to undercut national brands on price and college students 393 00:24:55,480 --> 00:24:59,159 Speaker 1: liking to have cheap beer. One famous picture of the 394 00:24:59,280 --> 00:25:02,720 Speaker 1: Armadillo World Headquarters beer garden from about nineteen seventy three 395 00:25:02,800 --> 00:25:06,000 Speaker 1: shows a sign with prices posted for Schlitz forty cents 396 00:25:06,000 --> 00:25:09,560 Speaker 1: a glass a dollar eighty five per picture, Budweiser same 397 00:25:09,600 --> 00:25:12,720 Speaker 1: as Schlitz, lone Star thirty five cents of glass, a 398 00:25:12,760 --> 00:25:16,600 Speaker 1: dollar sixty five per picture, and Shiner thirty cents a 399 00:25:16,600 --> 00:25:18,320 Speaker 1: glass a dollar fifty per Pitcher. 400 00:25:18,440 --> 00:25:19,880 Speaker 2: Oh yeah. 401 00:25:20,119 --> 00:25:23,000 Speaker 1: The consequence of this was to get entire generation of 402 00:25:23,040 --> 00:25:26,679 Speaker 1: Austinites hooked on the local dark brown bock beer, an 403 00:25:26,680 --> 00:25:30,640 Speaker 1: affection that's persisted even though Shiner is now a non 404 00:25:30,840 --> 00:25:34,639 Speaker 1: bargain boutique beer at eight dollars to twelve dollars for 405 00:25:34,720 --> 00:25:35,560 Speaker 1: a six pack. 406 00:25:36,359 --> 00:25:36,600 Speaker 2: Huh. 407 00:25:37,040 --> 00:25:41,520 Speaker 1: Yes, I mentioned Shiner in that episode because that's what 408 00:25:41,600 --> 00:25:43,600 Speaker 1: my friend from Austin was like, You're gonna get a 409 00:25:43,600 --> 00:25:45,280 Speaker 1: pack of Shiner and you're gonna wait in line for 410 00:25:45,320 --> 00:25:48,440 Speaker 1: this barbecue. And I did it and it was great, 411 00:25:49,240 --> 00:25:51,720 Speaker 1: but I didn't I didn't go too deep into the history. 412 00:25:51,760 --> 00:25:54,199 Speaker 1: So this is really interesting about how it is. Oh, 413 00:25:54,200 --> 00:25:58,439 Speaker 1: absolutely solidified this reputation. 414 00:25:58,440 --> 00:26:02,440 Speaker 2: Right right. Yeah. I do have a very like like 415 00:26:02,440 --> 00:26:05,520 Speaker 2: like oh, like that's a beer for fancy people, kind 416 00:26:05,520 --> 00:26:09,240 Speaker 2: of yeah kind of association in my head. And I thought. 417 00:26:09,040 --> 00:26:12,840 Speaker 1: About again, we're circling in hopefully I'm playing D and 418 00:26:12,920 --> 00:26:15,879 Speaker 1: D again soon. I was looking for a bock and 419 00:26:15,920 --> 00:26:18,520 Speaker 1: I thought about getting Shiner bock. But it is it's 420 00:26:18,640 --> 00:26:23,600 Speaker 1: kind of expensive for what I considered not really yeah, 421 00:26:23,840 --> 00:26:24,399 Speaker 1: a kind of. 422 00:26:26,200 --> 00:26:27,399 Speaker 2: Independent beer. 423 00:26:27,520 --> 00:26:29,360 Speaker 1: I guess you could make the argument that it is. 424 00:26:29,480 --> 00:26:31,960 Speaker 1: But usually when I pay that much. It's not as. 425 00:26:31,800 --> 00:26:37,840 Speaker 2: Big, sure, shiner Bock is sure it's more local, but no, no, fascinating. 426 00:26:37,880 --> 00:26:44,359 Speaker 2: Thank you. Also right thirty cents a glass, heck Ben wrote, 427 00:26:44,920 --> 00:26:47,440 Speaker 2: I'm just listening to the back episode and you mentioned 428 00:26:47,520 --> 00:26:51,440 Speaker 2: the tradition with the hot poker. My grandmother apparently used 429 00:26:51,480 --> 00:26:53,480 Speaker 2: to heat up an iron poker in the fire and 430 00:26:53,520 --> 00:26:56,119 Speaker 2: then dip it into her guinness, which she then drank. 431 00:26:56,640 --> 00:26:59,359 Speaker 2: The theory went that this would cause tiny bits of 432 00:26:59,400 --> 00:27:02,119 Speaker 2: iron toke off of the poker and dissolve in the 433 00:27:02,160 --> 00:27:06,359 Speaker 2: guinness drinking. It would then help with iron deficiency. I 434 00:27:06,400 --> 00:27:08,679 Speaker 2: wonder if this is a tradition that has spread across 435 00:27:08,720 --> 00:27:11,159 Speaker 2: the world two different beers and people came up with 436 00:27:11,160 --> 00:27:14,440 Speaker 2: different explanations for it. I believe the tradition with guinness 437 00:27:14,520 --> 00:27:21,320 Speaker 2: is relatively well known here in Ireland. Huh that's interesting. Huh. Oh, 438 00:27:22,000 --> 00:27:23,080 Speaker 2: that is so fascinating. 439 00:27:23,080 --> 00:27:27,040 Speaker 1: I hope other listeners write in about this because the 440 00:27:27,080 --> 00:27:31,560 Speaker 1: idea that you get tiny bits of iron in your drink. 441 00:27:31,760 --> 00:27:35,600 Speaker 2: That that are nutritious. Yeah, like this is a good 442 00:27:35,800 --> 00:27:40,080 Speaker 2: nutritional intake. Yeah uh, this is yeah, this is fascinating 443 00:27:40,240 --> 00:27:43,600 Speaker 2: the entire like warming up your beer with a hot 444 00:27:44,240 --> 00:27:47,720 Speaker 2: iron poker is also very fascinating to me because I 445 00:27:47,720 --> 00:27:52,600 Speaker 2: feel like for most beers, like coldness is part of 446 00:27:52,840 --> 00:27:57,879 Speaker 2: why you're drinking it though though certainly like cellar temperature 447 00:27:57,920 --> 00:28:01,640 Speaker 2: is a thing, but right, not like hotness though right not. 448 00:28:01,840 --> 00:28:08,280 Speaker 1: Heat yeah, groom temperature coolness in there, yeah, somewhere in 449 00:28:08,280 --> 00:28:08,880 Speaker 1: that range. 450 00:28:09,720 --> 00:28:11,119 Speaker 2: Fascinating it is. 451 00:28:11,560 --> 00:28:15,239 Speaker 1: I hope other people have some thoughts about this, uh, 452 00:28:15,480 --> 00:28:16,320 Speaker 1: because I would love to. 453 00:28:16,359 --> 00:28:20,119 Speaker 2: I've never heard I've never heard of this. No, no, 454 00:28:20,320 --> 00:28:21,800 Speaker 2: I do want to try it, though I don't want 455 00:28:21,800 --> 00:28:24,280 Speaker 2: to try it like right now because it's already warm 456 00:28:24,280 --> 00:28:33,600 Speaker 2: in Georgia. But next winter, yes, plan in the meantime. 457 00:28:34,000 --> 00:28:37,439 Speaker 1: Well, thanks to both of these listeners for writing in. 458 00:28:37,840 --> 00:28:39,360 Speaker 1: If you'd like to try it to us, you can 459 00:28:39,480 --> 00:28:41,680 Speaker 1: our emails hello at sabrepod dot com. 460 00:28:41,800 --> 00:28:43,880 Speaker 2: We are also on social media. You can find us 461 00:28:43,880 --> 00:28:46,960 Speaker 2: on Twitter, Facebook, and Instagram at saber pod and we 462 00:28:47,000 --> 00:28:50,000 Speaker 2: do hope to hear from you. Savor is production of iHeartRadio. 463 00:28:50,200 --> 00:28:52,360 Speaker 2: For more podcasts My Heart Radio, you can visit the 464 00:28:52,400 --> 00:28:55,680 Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your 465 00:28:55,680 --> 00:28:59,280 Speaker 2: favorite shows. Thanks is always to our superproducers, Dylan Fagan 466 00:28:59,320 --> 00:29:01,600 Speaker 2: and Andrew Howard. Thanks to you for listening, and we 467 00:29:01,600 --> 00:29:03,480 Speaker 2: hope that lots of more good things are coming your way.