1 00:00:08,880 --> 00:00:11,119 Speaker 1: Hello, and welcome to favor Protection of I Heart Radio. 2 00:00:11,200 --> 00:00:14,000 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we 3 00:00:14,120 --> 00:00:20,440 Speaker 1: have another listener mail episode for you, fourteen number fourteen. 4 00:00:20,520 --> 00:00:23,880 Speaker 1: We're almost positive, We're almost positive. I did have to 5 00:00:23,960 --> 00:00:25,919 Speaker 1: look it up and I'm going to have to double check, 6 00:00:26,800 --> 00:00:30,400 Speaker 1: but it's up there, it's around there. Yeah yeah. And 7 00:00:30,440 --> 00:00:34,479 Speaker 1: this is potentially our last listener mail of two or 8 00:00:34,680 --> 00:00:38,880 Speaker 1: first one who knows. Yeah, yeah, I I have very 9 00:00:38,880 --> 00:00:45,000 Speaker 1: little to say when these things publish. It's true, it's true. 10 00:00:45,760 --> 00:00:49,120 Speaker 1: But as always, we love hearing from you at Please 11 00:00:49,240 --> 00:00:51,920 Speaker 1: keep your messages coming in. These are our very favorite 12 00:00:51,920 --> 00:00:55,800 Speaker 1: episodes to do. They really are, They really really are. Um, 13 00:00:55,840 --> 00:00:59,120 Speaker 1: and you all add so much, so much to the conversation, 14 00:00:59,160 --> 00:01:04,560 Speaker 1: won't we do? So? Thank you? Yes. And actually the 15 00:01:04,640 --> 00:01:09,399 Speaker 1: first message I'm really excited to read because it's a calling. 16 00:01:09,600 --> 00:01:12,040 Speaker 1: It's like the bat signal, but the saver signal out 17 00:01:12,040 --> 00:01:18,000 Speaker 1: to you listeners. Okay, all right, okay, um Helly wrote 18 00:01:18,360 --> 00:01:21,039 Speaker 1: greetings and happy holidays. I just heard your Cream of 19 00:01:21,080 --> 00:01:23,679 Speaker 1: Tartar episode and had to write in. We do have 20 00:01:23,760 --> 00:01:26,520 Speaker 1: a family holiday cookie recipe that calls for it. We 21 00:01:26,600 --> 00:01:29,800 Speaker 1: call them Swedish cookies, and they are mostly butter, sugar 22 00:01:29,840 --> 00:01:32,760 Speaker 1: and vanilla, with just barely enough flour and egg to 23 00:01:32,800 --> 00:01:36,679 Speaker 1: hold them together, so they can be called cookies rather 24 00:01:36,720 --> 00:01:40,880 Speaker 1: than frosting. But then they get frosted with even more butter, 25 00:01:41,000 --> 00:01:44,000 Speaker 1: sugar and vanilla. There is a powdered sugar and cream 26 00:01:44,040 --> 00:01:46,240 Speaker 1: of tartar in the dough and it has the soft, 27 00:01:46,400 --> 00:01:49,200 Speaker 1: fluffy texture so that when it bakes up, the cookies 28 00:01:49,200 --> 00:01:54,760 Speaker 1: are meltingly tender. They are amazing and dangerously addictive. Anyhow, 29 00:01:54,840 --> 00:01:58,559 Speaker 1: the mystery. We call them Swedish cookies, but I don't 30 00:01:58,560 --> 00:02:01,680 Speaker 1: have any Swedish or scandinave In ancestry in my family. 31 00:02:02,160 --> 00:02:04,320 Speaker 1: I grew up in the Northern Great Plains in an 32 00:02:04,360 --> 00:02:07,440 Speaker 1: area with lots of Scandinavian heritage, so those foods are 33 00:02:07,480 --> 00:02:10,040 Speaker 1: familiar to us, but we don't have a direct connection, 34 00:02:10,120 --> 00:02:14,200 Speaker 1: and sometimes details get lost with these. My mom got 35 00:02:14,200 --> 00:02:16,760 Speaker 1: the recipe decades ago from some neighbors, and we know 36 00:02:16,840 --> 00:02:19,480 Speaker 1: that they are kind of a lazy person's quote cheater 37 00:02:20,080 --> 00:02:23,200 Speaker 1: take on a more elaborate original. Our version is pretty 38 00:02:23,240 --> 00:02:25,600 Speaker 1: much just a drop cookie with a smear of frosting 39 00:02:25,600 --> 00:02:27,920 Speaker 1: on top, but the traditional version is kind of like 40 00:02:27,960 --> 00:02:31,560 Speaker 1: a petite albino oreo. Two circles about the size of 41 00:02:31,560 --> 00:02:33,960 Speaker 1: a large coin with little holes in a grid pattern, 42 00:02:34,200 --> 00:02:36,800 Speaker 1: pricked with a fork, and the frosting sandwiched in between. 43 00:02:37,680 --> 00:02:40,239 Speaker 1: I have never made them this way myself, but I've 44 00:02:40,280 --> 00:02:42,920 Speaker 1: definitely seen them and eaten them at the holidays when 45 00:02:42,960 --> 00:02:45,960 Speaker 1: I was growing up. I was hoping your listeners might 46 00:02:46,000 --> 00:02:49,160 Speaker 1: be able to help me figure out two things. One, 47 00:02:49,800 --> 00:02:52,799 Speaker 1: what's the name of the original cookie? I've tried to 48 00:02:52,840 --> 00:02:55,600 Speaker 1: search it a couple of times but haven't found it yet. 49 00:02:55,960 --> 00:02:59,040 Speaker 1: And Two, how do you make the original ones? The 50 00:02:59,120 --> 00:03:01,240 Speaker 1: dough is so soft, it's almost a batter, and I 51 00:03:01,280 --> 00:03:03,760 Speaker 1: can't imagine rolling it out and using a cookie cutter. 52 00:03:04,000 --> 00:03:06,280 Speaker 1: I don't think it would hold together. Do you pipe 53 00:03:06,280 --> 00:03:09,040 Speaker 1: it into the little circles, spread it on a cookie sheet, 54 00:03:09,160 --> 00:03:12,000 Speaker 1: bake it first, and then cut them out while it's warm. 55 00:03:12,040 --> 00:03:16,239 Speaker 1: If anyone out there recognizes these cookies, knows what they're 56 00:03:16,280 --> 00:03:20,520 Speaker 1: called and how to make the scandy Oreos version, I 57 00:03:20,560 --> 00:03:27,079 Speaker 1: would love to know. I love this. Yes, well, they're 58 00:03:27,120 --> 00:03:34,280 Speaker 1: like calling the whole Savor listenership together to figure this out. Yeah, yeah, 59 00:03:34,320 --> 00:03:38,280 Speaker 1: the Savor signal is lit. All you had the task 60 00:03:38,440 --> 00:03:41,240 Speaker 1: is before you. Yes, and I have never heard of these? 61 00:03:41,320 --> 00:03:44,320 Speaker 1: Oh absolutely, Um, but yeah I've never heard of these either. 62 00:03:44,880 --> 00:03:48,800 Speaker 1: Um and no I haven't. But this is one of 63 00:03:48,800 --> 00:03:54,240 Speaker 1: my very favorite things about like holiday cookies is that 64 00:03:54,800 --> 00:03:58,720 Speaker 1: they're so far flong, and in my family we made 65 00:03:58,960 --> 00:04:01,120 Speaker 1: you know, I've talked about it, but like gingerbread cookies, 66 00:04:01,200 --> 00:04:04,280 Speaker 1: sometimes sugar cookies. But I I had a friend who 67 00:04:04,320 --> 00:04:08,640 Speaker 1: her family would do these huge holiday cookie events and 68 00:04:08,680 --> 00:04:10,840 Speaker 1: it was like a whole day thing, and I went 69 00:04:10,880 --> 00:04:13,560 Speaker 1: to it once. It was exhausting, but it was very 70 00:04:13,600 --> 00:04:15,600 Speaker 1: fun and there were just so many cookies in there 71 00:04:15,600 --> 00:04:18,000 Speaker 1: that I was like, I've never heard of this cookie, 72 00:04:18,040 --> 00:04:20,560 Speaker 1: Like where did it come from? And they'd be like, yeah, 73 00:04:20,600 --> 00:04:23,200 Speaker 1: are our relatives from the Midwest, or this is from 74 00:04:23,240 --> 00:04:26,000 Speaker 1: a very specific part of northern New York, or this 75 00:04:26,040 --> 00:04:29,760 Speaker 1: is just all of these things. It's amazing. Yeah. Yeah, 76 00:04:29,880 --> 00:04:33,920 Speaker 1: I always love, um seeing other people's cookie platters for 77 00:04:33,920 --> 00:04:36,080 Speaker 1: for the holidays, because right like, I'm always like, well, 78 00:04:36,120 --> 00:04:37,800 Speaker 1: what is that one? I want to eat it? Tell 79 00:04:37,880 --> 00:04:39,960 Speaker 1: me all about it. Yeah, Like I've I've never heard 80 00:04:39,960 --> 00:04:42,520 Speaker 1: of this before, but now I need a dozen. So 81 00:04:44,160 --> 00:04:47,480 Speaker 1: I do think somebody reminded me the other day. I 82 00:04:47,480 --> 00:04:49,480 Speaker 1: forgot this was a thing. But remember those like tins 83 00:04:49,520 --> 00:04:52,760 Speaker 1: of cookies that people would give out that would kind 84 00:04:52,760 --> 00:04:55,599 Speaker 1: of be like like the fudge version of like, here's 85 00:04:55,640 --> 00:04:57,480 Speaker 1: this one that's filled with cherry, here's this one that's 86 00:04:57,839 --> 00:05:01,960 Speaker 1: but like the A Smiths tin cookie version of that. 87 00:05:02,560 --> 00:05:07,960 Speaker 1: And I think inside it there was one like this, 88 00:05:08,120 --> 00:05:14,240 Speaker 1: like the Oreo one you're describing. I seemed to recall that. Um, 89 00:05:14,360 --> 00:05:17,840 Speaker 1: so I might do some investigating of my own. Okay, 90 00:05:17,560 --> 00:05:25,719 Speaker 1: my might know about this awesome uh, Sheldon wrote on 91 00:05:26,000 --> 00:05:28,719 Speaker 1: Philbert's back in the early sixties, back when I was 92 00:05:28,720 --> 00:05:30,800 Speaker 1: in New York City, my father would always buy a 93 00:05:30,800 --> 00:05:33,640 Speaker 1: bag of mixed nuts at Christmas time. I remember him 94 00:05:33,680 --> 00:05:36,000 Speaker 1: telling me the different kinds of nuts. Some were hard 95 00:05:36,000 --> 00:05:39,560 Speaker 1: to open brazil nuts, and some were easy. My favorite 96 00:05:39,640 --> 00:05:41,680 Speaker 1: was the Philbert because it was easy to open and 97 00:05:41,680 --> 00:05:44,800 Speaker 1: taste of good. Fast forward almost sixty years, and I 98 00:05:44,800 --> 00:05:47,600 Speaker 1: had completely forgotten about Philbert's because I never saw them anymore. 99 00:05:47,839 --> 00:05:50,680 Speaker 1: But I knew about hazel nuts. I never knew they 100 00:05:50,720 --> 00:05:52,880 Speaker 1: were the same until listening to your show. Then it 101 00:05:52,960 --> 00:05:57,919 Speaker 1: all made sense. On kindians again. Back in the sixties 102 00:05:57,920 --> 00:06:00,600 Speaker 1: in New York City, Jamaica. Queen's had a big bus 103 00:06:00,680 --> 00:06:03,920 Speaker 1: terminal and some subway lines started there. It was often 104 00:06:03,920 --> 00:06:07,360 Speaker 1: a destination by itself or when going someplace else There. 105 00:06:07,400 --> 00:06:09,360 Speaker 1: It was a knish booth in the bus terminal where 106 00:06:09,400 --> 00:06:12,680 Speaker 1: you could get fresh fried knishes. Um. My friend Dan 107 00:06:12,720 --> 00:06:14,640 Speaker 1: convinced me to try one, and I loved them. I 108 00:06:14,640 --> 00:06:16,240 Speaker 1: thought they were the best thing in the world and 109 00:06:16,240 --> 00:06:18,799 Speaker 1: would often take a three mile bike ride to Jamaica 110 00:06:18,960 --> 00:06:21,560 Speaker 1: just for a knish. Then one day I went to 111 00:06:21,600 --> 00:06:25,359 Speaker 1: a Jewish deli in Lake Success and had a kindish there. Wow, 112 00:06:25,720 --> 00:06:28,240 Speaker 1: the homemade candish is from that small deli were out 113 00:06:28,240 --> 00:06:31,279 Speaker 1: of this world. Everything that deli did was great. Uh. 114 00:06:31,520 --> 00:06:34,279 Speaker 1: Then the tailor Ham brought back a memory of visiting 115 00:06:34,279 --> 00:06:37,280 Speaker 1: my sister about forty years ago when she lived in Jersey. 116 00:06:37,760 --> 00:06:40,760 Speaker 1: But that's not why I'm writing to you. A week ago, 117 00:06:40,880 --> 00:06:43,000 Speaker 1: I drove through a nearby town and stopped to get 118 00:06:43,080 --> 00:06:45,560 Speaker 1: cheese curds from the cheese factory, so fresh that the 119 00:06:45,600 --> 00:06:48,000 Speaker 1: kurds were still in the cow the day before. I 120 00:06:48,080 --> 00:06:50,280 Speaker 1: noticed this sign, and it made me think that I 121 00:06:50,320 --> 00:06:52,600 Speaker 1: will finally get to see you two when your road 122 00:06:52,640 --> 00:06:55,080 Speaker 1: trip takes you up here for the Curd Festival one 123 00:06:55,120 --> 00:06:57,920 Speaker 1: of these summers. The name of the town is French, 124 00:06:58,240 --> 00:07:03,640 Speaker 1: so it's pronounced st al they're not st albert Um. 125 00:07:03,640 --> 00:07:07,800 Speaker 1: But yes, so it's a it's a sign and it says, 126 00:07:08,200 --> 00:07:14,440 Speaker 1: uh like like, welcome to the Curd Festival. Yes, Curd 127 00:07:14,840 --> 00:07:20,840 Speaker 1: capital of the Curd Capital. Yeah. Yeah, yes, that's like 128 00:07:20,880 --> 00:07:24,559 Speaker 1: the the classic You've set a trap and we can't 129 00:07:24,560 --> 00:07:28,720 Speaker 1: resist it. Yeah. No that Yeah, I've got to go. 130 00:07:29,520 --> 00:07:35,600 Speaker 1: I need to go to the Curd Capital, squeaking teeth 131 00:07:35,640 --> 00:07:39,920 Speaker 1: all around. No, very very very much would love to 132 00:07:39,960 --> 00:07:44,720 Speaker 1: do that. Yeah. Also, a couple of listeners have written 133 00:07:44,720 --> 00:07:47,280 Speaker 1: in about where we could potentially find Taylor Ham in 134 00:07:47,280 --> 00:07:55,120 Speaker 1: the South and specifically Taylor Ham. I would say, and 135 00:07:55,240 --> 00:08:06,240 Speaker 1: I love this. I got a dry knish. Oh my gosh. 136 00:08:06,360 --> 00:08:08,120 Speaker 1: It also makes me happy that I wasn't the only 137 00:08:08,120 --> 00:08:11,560 Speaker 1: one that didn't know Philbert was a hazel nut. Um 138 00:08:11,600 --> 00:08:15,720 Speaker 1: not alone. Yeah, oh no, I don't know. Uh yeah, 139 00:08:15,960 --> 00:08:18,800 Speaker 1: we are. Are you keeping a list of these things 140 00:08:19,040 --> 00:08:21,960 Speaker 1: or is it just kind of because I know I 141 00:08:22,320 --> 00:08:24,680 Speaker 1: know that you're a list keeper. I'm a list I'm 142 00:08:24,720 --> 00:08:28,560 Speaker 1: a list human for sure. Yeah. Um, of the places 143 00:08:28,560 --> 00:08:33,200 Speaker 1: we're supposed to go to the foods we have to try. 144 00:08:33,320 --> 00:08:37,760 Speaker 1: I have a list, okay, alright, good. Um. It's funny though, 145 00:08:37,800 --> 00:08:42,080 Speaker 1: because we you know, we try our best, but we 146 00:08:42,160 --> 00:08:44,360 Speaker 1: get kind of waylaid by a bunch of things or 147 00:08:44,360 --> 00:08:45,719 Speaker 1: the other. But I have a bunch of foods from 148 00:08:45,720 --> 00:08:48,959 Speaker 1: like when we first started that I have in my 149 00:08:49,080 --> 00:08:52,040 Speaker 1: cupboard are my refrigerator that I still haven't tried, because 150 00:08:52,040 --> 00:08:54,560 Speaker 1: we've got to try to get sure. I've got like 151 00:08:54,559 --> 00:08:58,600 Speaker 1: a can't of sugarcane in there, Victorian, and I got 152 00:08:58,600 --> 00:09:03,160 Speaker 1: all kinds of things. Yeah, but we will, we will, 153 00:09:03,840 --> 00:09:08,080 Speaker 1: we will. What a feast? What a confusing, beautiful feast? 154 00:09:09,480 --> 00:09:17,079 Speaker 1: Beautiful feast? Uh? Speaking of okay, John shared this image 155 00:09:17,080 --> 00:09:21,080 Speaker 1: with us, and it's a day's in sign and it 156 00:09:21,120 --> 00:09:26,880 Speaker 1: says thirty two HDTV eggs, waffles, biscuit and gravy hot tub. 157 00:09:27,920 --> 00:09:30,680 Speaker 1: But the way it's the way it's situated on the sign, 158 00:09:30,880 --> 00:09:33,840 Speaker 1: gravy hot tub looks like one phrase as opposed to 159 00:09:33,840 --> 00:09:38,920 Speaker 1: biscuits and gravy Colma hot tub right right. The gravy 160 00:09:38,960 --> 00:09:42,200 Speaker 1: hot tub is the full bottom line. Yeah, so, and 161 00:09:42,240 --> 00:09:44,960 Speaker 1: the caption is tell me more about this gravy hot tub. 162 00:09:47,520 --> 00:09:49,520 Speaker 1: But that did make me think of the was it 163 00:09:49,559 --> 00:09:59,280 Speaker 1: gravy wrestling in our gray, far off reality? To be honest, yeah, 164 00:10:02,520 --> 00:10:04,640 Speaker 1: that's like a that's like a gravy kiddie pool. But 165 00:10:04,800 --> 00:10:08,200 Speaker 1: like yeah, like a yeah, sure, why not? It makes 166 00:10:08,200 --> 00:10:10,760 Speaker 1: more sense for it to be warm. So that's true. 167 00:10:11,280 --> 00:10:14,800 Speaker 1: That's true. I bet someone stride it. Someone's done it. 168 00:10:15,360 --> 00:10:18,880 Speaker 1: Oh thanks, Well sorry, Lauren, but we've got to face 169 00:10:18,920 --> 00:10:26,800 Speaker 1: the reality here. Okay, we do have a lot more 170 00:10:26,880 --> 00:10:29,560 Speaker 1: listener mail for you. We do, but first we've got 171 00:10:29,600 --> 00:10:40,320 Speaker 1: a quick break for a word from our sponsors. Then 172 00:10:40,360 --> 00:10:44,360 Speaker 1: we're back. Thank you sponsoring, Yes, thank you. Belinda wrote 173 00:10:44,400 --> 00:10:47,280 Speaker 1: a message with the subject line pop tarts down under. 174 00:10:48,559 --> 00:10:50,839 Speaker 1: We do indeed have pop tarts. I had to search 175 00:10:50,880 --> 00:10:54,040 Speaker 1: our supermarket app to be sure. See picture. I've never 176 00:10:54,080 --> 00:10:57,559 Speaker 1: eaten one, but may now try one just out of curiosity. 177 00:10:57,600 --> 00:11:01,120 Speaker 1: But I'm pretty sure they won't be for me knows. Also, 178 00:11:01,440 --> 00:11:04,920 Speaker 1: please enjoy this picture of cube. He certainly thinks he 179 00:11:05,000 --> 00:11:07,240 Speaker 1: is a person and waits until we stop eating to 180 00:11:07,360 --> 00:11:10,439 Speaker 1: hop up on a seat and enjoy post meal conversation. 181 00:11:11,200 --> 00:11:15,040 Speaker 1: And Cuba is so cute. Listen, He's so cute. He 182 00:11:15,120 --> 00:11:16,800 Speaker 1: looks like one of my friends dog. It's like a 183 00:11:16,880 --> 00:11:20,679 Speaker 1: big um and the sweetest, most endearing way goofy dog 184 00:11:21,640 --> 00:11:24,040 Speaker 1: um and it's just like resting his big old head 185 00:11:24,320 --> 00:11:27,160 Speaker 1: on the table. Yeah, it's very cute. Cube is a 186 00:11:27,160 --> 00:11:31,280 Speaker 1: great game, absolutely yeah, and I do one of my 187 00:11:31,440 --> 00:11:34,840 Speaker 1: very favorite things, honestly, like on the planet is when 188 00:11:35,240 --> 00:11:39,760 Speaker 1: pets sit in people's seats, like especially around a table 189 00:11:39,880 --> 00:11:42,880 Speaker 1: like they're people. Um, it's so good like it just 190 00:11:42,920 --> 00:11:47,360 Speaker 1: it delights me to no end. Um. There was um 191 00:11:47,520 --> 00:11:49,440 Speaker 1: to tie this to D and D. There was a 192 00:11:49,480 --> 00:11:52,920 Speaker 1: really great session of this other D and D game 193 00:11:52,960 --> 00:11:57,600 Speaker 1: that I was playing once where um uh, one of 194 00:11:57,640 --> 00:12:01,319 Speaker 1: the one of the new players like okay, accidentally got 195 00:12:01,360 --> 00:12:08,160 Speaker 1: himself permed like the first session oh um, which is 196 00:12:08,280 --> 00:12:11,600 Speaker 1: shorthand for for permanently killed. Like like the character got 197 00:12:11,679 --> 00:12:14,680 Speaker 1: himself permanently killed, um, and the d M was trying 198 00:12:14,720 --> 00:12:16,600 Speaker 1: to find a way around it, so he like like 199 00:12:16,600 --> 00:12:19,320 Speaker 1: like brought the player in question into the other room 200 00:12:19,400 --> 00:12:24,480 Speaker 1: and in the meanwhile, the cat of the house jumped 201 00:12:24,559 --> 00:12:27,160 Speaker 1: up in the chair and was like, all right, guys, 202 00:12:27,200 --> 00:12:29,400 Speaker 1: I'm ready to roll like that guy. That guy did 203 00:12:29,400 --> 00:12:32,720 Speaker 1: the silly thing like let's yeah, yeah, I can I 204 00:12:32,800 --> 00:12:34,920 Speaker 1: can take I can take control of this I'll be 205 00:12:34,920 --> 00:12:40,440 Speaker 1: better than he would mine as well. Right, um, yeah, 206 00:12:40,520 --> 00:12:43,640 Speaker 1: and we did. We got some of our D and 207 00:12:43,679 --> 00:12:48,280 Speaker 1: D crew together recently at our holiday work party. Uh, 208 00:12:48,320 --> 00:12:50,679 Speaker 1: and that was really cool. But I also learned, Lauren, 209 00:12:51,400 --> 00:12:55,440 Speaker 1: there is a national appreciation for your d M slash 210 00:12:55,640 --> 00:12:59,160 Speaker 1: g M day in March. So I mean, just baby 211 00:13:00,040 --> 00:13:05,480 Speaker 1: that at the back of your brain. Maybe I'm not saying, 212 00:13:05,600 --> 00:13:10,960 Speaker 1: just saying, say, all right, all right, I'll look that up. 213 00:13:11,000 --> 00:13:17,199 Speaker 1: I'll look that up. Yes. Um. Also, thank you Belinda 214 00:13:17,280 --> 00:13:19,240 Speaker 1: for doing this research about pop charts, because we did. 215 00:13:19,800 --> 00:13:22,640 Speaker 1: We had a question. They had been discontinued in Australia 216 00:13:23,400 --> 00:13:25,640 Speaker 1: for a while, but it seems that they are. They 217 00:13:25,640 --> 00:13:28,000 Speaker 1: are back, They're back. Please let us know how you're 218 00:13:28,000 --> 00:13:30,480 Speaker 1: tasting went. Honestly, I don't even know you, but I 219 00:13:30,520 --> 00:13:32,960 Speaker 1: bet you won't like them. Yeah. Yeah. If you don't 220 00:13:32,960 --> 00:13:36,400 Speaker 1: think they're going to be for you, then yeah, I don't. 221 00:13:36,880 --> 00:13:39,719 Speaker 1: I doubt there for you. Yeah, but I hope it 222 00:13:39,760 --> 00:13:46,720 Speaker 1: went well. Yeah, wrong, yes. Um. Kelsey followed up with 223 00:13:46,840 --> 00:13:49,080 Speaker 1: us with a hazel nut update because Kelsey had previously 224 00:13:49,080 --> 00:13:52,920 Speaker 1: written in about harvesting all these hazel nuts. Hazel nuts, 225 00:13:53,360 --> 00:13:57,920 Speaker 1: so many hazel nuts, so Kelsey wrote, I am in 226 00:13:57,960 --> 00:14:00,600 Speaker 1: the middle of proving dough for tender rule boles. As 227 00:14:00,640 --> 00:14:02,800 Speaker 1: a result of this downtime, I am sending you an 228 00:14:02,840 --> 00:14:06,360 Speaker 1: update on the processing of our hazelnut harvest. This morning, 229 00:14:06,400 --> 00:14:09,760 Speaker 1: I made some spiced nuts. The trial match last week 230 00:14:09,920 --> 00:14:12,280 Speaker 1: had too much sugar, but having half the sugar, I 231 00:14:12,320 --> 00:14:16,400 Speaker 1: am delighted with the result. So kiddos and teachers are 232 00:14:16,400 --> 00:14:20,840 Speaker 1: getting crunchy, sweet, spicy, salty, homegrown candied hazel nuts for 233 00:14:20,960 --> 00:14:25,520 Speaker 1: their holiday gift. And here's the recipe. Four cups raw 234 00:14:25,720 --> 00:14:29,320 Speaker 1: dried hazel nuts, one egg white, one half cup brown sugar, 235 00:14:29,680 --> 00:14:34,640 Speaker 1: one teaspoon salt, one four teaspoon each cinnamon, nutmeg, coriander, cuman, 236 00:14:34,800 --> 00:14:39,320 Speaker 1: all ground, and one eighth teaspoon cayenne pepper. Make sugar, salt, 237 00:14:39,320 --> 00:14:42,040 Speaker 1: and spices in a large bowl, set aside in a 238 00:14:42,080 --> 00:14:45,120 Speaker 1: smaller bowl. Whisked egg white until frothy. Add nuts and 239 00:14:45,160 --> 00:14:48,080 Speaker 1: mix until all coated and egg white. Add egg white 240 00:14:48,080 --> 00:14:51,320 Speaker 1: coated nuts to sugar mixture and mix well. Spread nuts 241 00:14:51,320 --> 00:14:55,160 Speaker 1: on aligned baking cheat and bake it three degrees fahrenheit 242 00:14:55,200 --> 00:14:58,560 Speaker 1: for fifteen minutes. Are until caramelized. Removed from oven and 243 00:14:58,640 --> 00:15:04,160 Speaker 1: cool completely. Break up resulting pray lee probably whatever we've 244 00:15:04,200 --> 00:15:07,560 Speaker 1: struggled with that one before, slash brittle situation and to 245 00:15:07,760 --> 00:15:11,120 Speaker 1: individual nuts and serve or store in an airtight container 246 00:15:11,120 --> 00:15:14,480 Speaker 1: for two wish days. Can be frozen an airtight container 247 00:15:14,480 --> 00:15:17,360 Speaker 1: for longer storage. To defrost, Place in a flat layer 248 00:15:17,400 --> 00:15:20,000 Speaker 1: on a pan or plate, and thought at room temperature. 249 00:15:20,440 --> 00:15:23,600 Speaker 1: Once defrosted, serve as you wish. These can also be 250 00:15:23,680 --> 00:15:26,760 Speaker 1: crunched up and added to baked goods, sprinkled over ice cream, 251 00:15:26,800 --> 00:15:30,560 Speaker 1: added to salads, et cetera. Uh and final tip, lying 252 00:15:30,600 --> 00:15:33,760 Speaker 1: the pan is important. I generally prefer to just grease 253 00:15:33,800 --> 00:15:36,840 Speaker 1: my pants, but that would lead to a very sticky situation. 254 00:15:39,240 --> 00:15:43,200 Speaker 1: Always with those tips, right. Yeah, I need the emphasis 255 00:15:43,280 --> 00:15:45,640 Speaker 1: because I've said I'm somebody who takes like any shortcut 256 00:15:45,720 --> 00:15:49,000 Speaker 1: I can, but I need if if somebody's like shortcut, 257 00:15:49,640 --> 00:15:52,880 Speaker 1: that's what I need. Thank you. Yeah. Oh and that 258 00:15:52,920 --> 00:15:55,720 Speaker 1: does sound so good, it does, doesn't it. I don't 259 00:15:55,760 --> 00:16:00,240 Speaker 1: think I've ever had a human situation in a in 260 00:16:00,280 --> 00:16:02,120 Speaker 1: a in a night nut mix like that. And that 261 00:16:02,200 --> 00:16:10,160 Speaker 1: sounds so good, it does. I want it delicious delicious goodness. Yeah, 262 00:16:10,160 --> 00:16:12,360 Speaker 1: and and good good luck, good luck with the rest 263 00:16:12,400 --> 00:16:17,880 Speaker 1: of the hazel nut. Keep us posted keep us M 264 00:16:18,200 --> 00:16:21,720 Speaker 1: Valerie wrote, I love artichokes and I loved your episode 265 00:16:21,720 --> 00:16:24,680 Speaker 1: on artichokes. I live in Michigan, where it's challenging to 266 00:16:24,680 --> 00:16:27,560 Speaker 1: grow artichokes because arti chip plants are killed by frost 267 00:16:27,720 --> 00:16:30,760 Speaker 1: and they don't make artichokes until their second year. Our 268 00:16:30,760 --> 00:16:34,600 Speaker 1: winters are thoroughly frosty, so artichip plants don't survive into 269 00:16:34,600 --> 00:16:36,560 Speaker 1: a second year here, which means that they would never 270 00:16:36,560 --> 00:16:39,640 Speaker 1: get a chance to form artichokes. To grow them in Michigan, 271 00:16:39,760 --> 00:16:42,160 Speaker 1: you need to buy seeds for a specially bred variety 272 00:16:42,160 --> 00:16:44,800 Speaker 1: of artichoke. You start the seeds indoors under lights in 273 00:16:44,800 --> 00:16:47,360 Speaker 1: the winter. Then in the spring, you set your potted 274 00:16:47,400 --> 00:16:50,640 Speaker 1: seedlings outdoors in a sheltered area for a set number 275 00:16:50,680 --> 00:16:53,720 Speaker 1: of days when the nights are just above freezing, bringing 276 00:16:53,720 --> 00:16:57,880 Speaker 1: them indoors anytime the weather forecast predicts overnight frost. This 277 00:16:58,040 --> 00:17:01,560 Speaker 1: chilling simulates winter for the seedlings. Then when you plant 278 00:17:01,600 --> 00:17:03,720 Speaker 1: them outdoors in the garden, it's like they are in 279 00:17:03,800 --> 00:17:06,560 Speaker 1: their second year, which means that they can grow artichokes. 280 00:17:07,200 --> 00:17:10,359 Speaker 1: In one I grew too artichip plants that each made 281 00:17:10,400 --> 00:17:13,760 Speaker 1: one small artichoke and one tiny one. I've attached a 282 00:17:13,800 --> 00:17:16,080 Speaker 1: picture of one of my plants with a small artichoke 283 00:17:16,160 --> 00:17:20,080 Speaker 1: and a teeny tiny artichoke growing there. Considering the amount 284 00:17:20,080 --> 00:17:22,399 Speaker 1: of work it took, this wasn't much food. Um, but 285 00:17:22,480 --> 00:17:24,880 Speaker 1: I was delighted to be able to grow artichokes at all. 286 00:17:25,320 --> 00:17:32,520 Speaker 1: And the tiny artichokes were delicious. Oh I bet they were. Yeah. 287 00:17:32,920 --> 00:17:38,240 Speaker 1: Oh I've never certainly never had one that fresh. That's wild. Yeah. Yeah, 288 00:17:38,440 --> 00:17:40,720 Speaker 1: And I love this kind of like work around determination 289 00:17:40,800 --> 00:17:46,280 Speaker 1: to grow them. Yeah. Um, I I honestly I love 290 00:17:46,720 --> 00:17:52,000 Speaker 1: like tiny versions of vegetables. Yeah. Sometimes I have a 291 00:17:52,040 --> 00:17:55,159 Speaker 1: shoshido plant and now I'll get a baby shhidos and 292 00:17:55,200 --> 00:17:56,960 Speaker 1: it's all the best thing ever. And I should I 293 00:17:56,960 --> 00:17:59,200 Speaker 1: should be more patient, I know. But also they really 294 00:17:59,240 --> 00:18:02,359 Speaker 1: don't grow the big for whatever reason I'm doing wrong, 295 00:18:02,359 --> 00:18:06,320 Speaker 1: I'm sure. Um, but yeah, this is awesome. They're super cute. 296 00:18:06,880 --> 00:18:09,520 Speaker 1: I have not eaten my artichoke dish yet. I have 297 00:18:09,600 --> 00:18:11,480 Speaker 1: the ingredients, but I'm going to make a like really 298 00:18:11,520 --> 00:18:18,080 Speaker 1: bright artichoke caper. Yeah. I'm so excited to to to 299 00:18:18,080 --> 00:18:23,840 Speaker 1: to do that myself one day. Yes, all right, So Clarice, 300 00:18:24,440 --> 00:18:29,359 Speaker 1: who is binging the show, wrote us two messages. Uh okay, 301 00:18:29,359 --> 00:18:31,760 Speaker 1: so here's the first one. You're a lot because episode 302 00:18:31,760 --> 00:18:34,399 Speaker 1: had me salivating. I think it was the idea of 303 00:18:34,400 --> 00:18:36,720 Speaker 1: frying them in chicken fat, because I am convinced the 304 00:18:36,760 --> 00:18:40,720 Speaker 1: combination of chicken and fried potato is medicinal. Side note, 305 00:18:40,800 --> 00:18:43,240 Speaker 1: I stayed with my brother's family recently and my sister 306 00:18:43,280 --> 00:18:45,239 Speaker 1: in law roast a chicken each week to break up 307 00:18:45,240 --> 00:18:48,359 Speaker 1: for lunch meat. It smelled wonderful while she was cooking it, 308 00:18:48,480 --> 00:18:50,480 Speaker 1: but she wouldn't let me scrape the juices from the 309 00:18:50,520 --> 00:18:55,320 Speaker 1: tray afterwards, and then to pile travesty on travesty, she 310 00:18:55,480 --> 00:19:00,480 Speaker 1: threw the skin away because it's patty. But back to 311 00:19:00,720 --> 00:19:03,879 Speaker 1: lat because I mentioned my salivating over a lot because 312 00:19:03,880 --> 00:19:06,880 Speaker 1: on Facebook and several Jewish friends shared their favorite toppings, 313 00:19:07,200 --> 00:19:10,919 Speaker 1: sweet seems to be a favorite, and one friend's family 314 00:19:10,960 --> 00:19:14,080 Speaker 1: also enjoys the apple sauce and sour cream combo. Another 315 00:19:14,119 --> 00:19:16,840 Speaker 1: friend's preference is playing, but she's very firm that you 316 00:19:17,080 --> 00:19:21,280 Speaker 1: don't forget the onion. And doing some quick reading, I 317 00:19:21,320 --> 00:19:23,600 Speaker 1: found a great suggestion for squeezing the liquid from the 318 00:19:23,640 --> 00:19:27,400 Speaker 1: grated potato. A writer suggested laying your cloth flat, spreading 319 00:19:27,400 --> 00:19:30,200 Speaker 1: the potato across and rolling the cloth up Swiss roll 320 00:19:30,320 --> 00:19:34,199 Speaker 1: style before twisting it. I make zucchini fritters pretty frequently, 321 00:19:34,280 --> 00:19:36,520 Speaker 1: and they have to have the liquid squeezed out too. 322 00:19:36,720 --> 00:19:39,680 Speaker 1: Usually put my grated zucchini and onion into the middle 323 00:19:39,680 --> 00:19:42,359 Speaker 1: of the cloth, twisted into a ball, and then squeeze it. 324 00:19:42,720 --> 00:19:45,040 Speaker 1: It never removes as much liquid as I'd like, and 325 00:19:45,119 --> 00:19:48,280 Speaker 1: often the cloth tears from the pressure. I'll definitely be 326 00:19:48,400 --> 00:19:52,120 Speaker 1: trying a cloth Swiss roll next time. Oh yeah, oh, 327 00:19:52,160 --> 00:19:57,400 Speaker 1: that's so smart. Oh gosh, that sounds so good. You're right, 328 00:19:57,720 --> 00:20:01,000 Speaker 1: I mean chicken fat and fried potato. Those chicken and 329 00:20:01,160 --> 00:20:06,400 Speaker 1: fried potatoes so good, I mean, I mean right? Oh oh, 330 00:20:06,480 --> 00:20:09,879 Speaker 1: and it is a chavesty. I. I also had a 331 00:20:09,920 --> 00:20:12,200 Speaker 1: relative who would throw away like the skin and the 332 00:20:12,720 --> 00:20:16,160 Speaker 1: juices left behind, and I would always be like, why please, 333 00:20:17,840 --> 00:20:24,280 Speaker 1: we could use that for something, for everything delicious? Yeah, yeah, 334 00:20:24,640 --> 00:20:27,240 Speaker 1: so a deer, A dear friend of mine who actually 335 00:20:27,240 --> 00:20:30,840 Speaker 1: passed recently by the name of darryl Uh used to 336 00:20:31,359 --> 00:20:32,919 Speaker 1: you know, we would we would have like kind of 337 00:20:32,960 --> 00:20:35,520 Speaker 1: family style dinners, and so everything would be kind of 338 00:20:35,560 --> 00:20:38,720 Speaker 1: straight from the from the oven onto I mean a 339 00:20:38,720 --> 00:20:40,600 Speaker 1: hot pat on the table, not directly on the table. 340 00:20:40,640 --> 00:20:43,840 Speaker 1: We're not monsters, um, but but yeah, like at some 341 00:20:43,920 --> 00:20:46,199 Speaker 1: point during the dinner, once everyone had been served and 342 00:20:46,200 --> 00:20:47,920 Speaker 1: we were all having a nice time, like he would 343 00:20:47,960 --> 00:20:51,199 Speaker 1: just kind of like like very ostentatiously like take a 344 00:20:51,200 --> 00:20:53,600 Speaker 1: piece of bread, um, make sure it was like the 345 00:20:53,680 --> 00:20:57,760 Speaker 1: right size and shape, and like drop it directly into 346 00:20:57,800 --> 00:21:04,000 Speaker 1: the pan juices and be like oops, and then let 347 00:21:04,000 --> 00:21:06,080 Speaker 1: it kind of hang out there and then like divide 348 00:21:06,119 --> 00:21:09,200 Speaker 1: it up and give people pieces. It's so good, gosh 349 00:21:09,240 --> 00:21:14,960 Speaker 1: that sounds yes, yes, ishes, And I love this like 350 00:21:15,040 --> 00:21:21,520 Speaker 1: survey of tappings of black because yeah, yeah, right, m okay. 351 00:21:21,600 --> 00:21:26,160 Speaker 1: So so here is Clarissa's second message. So I'm lying 352 00:21:26,160 --> 00:21:28,560 Speaker 1: around at the moment, listening to the savor Back catalog, 353 00:21:28,720 --> 00:21:31,639 Speaker 1: trying to keep warm during a cold, wet Australian summer. 354 00:21:32,119 --> 00:21:34,240 Speaker 1: No really, there are parts of Australia on track for 355 00:21:34,320 --> 00:21:38,280 Speaker 1: White Christmas. And what do I hear during the episode 356 00:21:38,280 --> 00:21:41,760 Speaker 1: about the ascendancy of French food but that pernicious myth 357 00:21:41,760 --> 00:21:45,159 Speaker 1: conception that medieval food was rotten and that's why they 358 00:21:45,240 --> 00:21:48,280 Speaker 1: used a lot of spices. I was horrified, stunned, speechless. 359 00:21:48,320 --> 00:21:50,520 Speaker 1: I even stopped petting the cat so he's sulking. Now. 360 00:21:51,200 --> 00:21:52,840 Speaker 1: I realized this is an old episode, but I do 361 00:21:52,960 --> 00:21:55,760 Speaker 1: hope you've learned better. People in medieval Europe were fully 362 00:21:55,760 --> 00:21:58,920 Speaker 1: aware that bad food, especially meat, made people very sick, 363 00:21:59,200 --> 00:22:01,760 Speaker 1: and food was sold to under strict guidelines in most cities. 364 00:22:02,040 --> 00:22:04,880 Speaker 1: In London, for instance, meat sellers were subject to regular 365 00:22:04,880 --> 00:22:08,200 Speaker 1: inspections and up until around the eighteenth century, meat could 366 00:22:08,200 --> 00:22:10,320 Speaker 1: only be offered for a day in the summer before 367 00:22:10,359 --> 00:22:12,880 Speaker 1: it had to be thrown away. Street vendors were also 368 00:22:12,920 --> 00:22:15,600 Speaker 1: regulated as to where and what they could sell, and 369 00:22:15,680 --> 00:22:18,120 Speaker 1: also could only keep their wares for a short time 370 00:22:18,160 --> 00:22:21,440 Speaker 1: before throwing it away. Many court cases from the medieval 371 00:22:21,480 --> 00:22:24,480 Speaker 1: period are regarding food sellers trying to sell dodgy food, 372 00:22:25,080 --> 00:22:27,600 Speaker 1: and while this shows how many vendors were trying to 373 00:22:27,600 --> 00:22:30,720 Speaker 1: get away with breaking the regulations, the frequency of trials 374 00:22:30,760 --> 00:22:34,160 Speaker 1: and convictions shows how serious the city officials were about 375 00:22:34,240 --> 00:22:38,160 Speaker 1: enforcing food safety. UH. Instead, only most of that old 376 00:22:38,200 --> 00:22:41,439 Speaker 1: food and cities was checked into the nearest river. Stories 377 00:22:41,440 --> 00:22:44,160 Speaker 1: about polluted water from the medieval period are at least 378 00:22:44,240 --> 00:22:47,840 Speaker 1: partially true. UH. The cost of spices should also indicate 379 00:22:47,840 --> 00:22:51,479 Speaker 1: that they weren't used on bad food. When a single nutmeg, 380 00:22:51,560 --> 00:22:53,879 Speaker 1: for instance, cost more than a day's wages for an 381 00:22:53,880 --> 00:22:57,000 Speaker 1: average laborer. Even wealthy people weren't going to waste their 382 00:22:57,040 --> 00:23:00,520 Speaker 1: spices on bad meat. Well, it seems the cat has 383 00:23:00,520 --> 00:23:03,359 Speaker 1: stopped sulking, so I'd best get back to a living 384 00:23:03,480 --> 00:23:08,560 Speaker 1: cat pillow mode, a mode which I understand deeply. I've 385 00:23:08,600 --> 00:23:14,280 Speaker 1: seen I've seen happen while recording. I don't remember the 386 00:23:14,280 --> 00:23:16,480 Speaker 1: context of this, but I have heard this myth a lot. 387 00:23:16,640 --> 00:23:22,359 Speaker 1: I could probably I would bet eighty five chance that 388 00:23:22,440 --> 00:23:25,399 Speaker 1: I mentioned the Seinfeld episode where they talk about this, 389 00:23:26,640 --> 00:23:28,239 Speaker 1: So I haven't really listened to this episode in a 390 00:23:28,280 --> 00:23:29,800 Speaker 1: long time, but this is a whole thing in a 391 00:23:29,880 --> 00:23:33,600 Speaker 1: Seinfeld episode. But it was like not medieval times, obviously, 392 00:23:37,160 --> 00:23:39,840 Speaker 1: But perhaps that's true because I I feel like I'm 393 00:23:39,920 --> 00:23:43,000 Speaker 1: likely to find have something that's going a little off 394 00:23:43,240 --> 00:23:48,920 Speaker 1: to put a little more, isn't Oh my goodness, Uh 395 00:23:49,000 --> 00:23:51,960 Speaker 1: yeah no, I think I think we I believe in 396 00:23:51,960 --> 00:23:54,399 Speaker 1: that episode we we mentioned that, yeah, like one of 397 00:23:54,400 --> 00:23:57,879 Speaker 1: the reasons that people might have been using a heavy 398 00:23:58,000 --> 00:24:00,200 Speaker 1: dose of spices in food at the time, and was 399 00:24:00,240 --> 00:24:03,920 Speaker 1: it It was like a little bit off, but but yeah, 400 00:24:04,000 --> 00:24:07,359 Speaker 1: yeah it is. It is pernicious. You are completely correct. Um. 401 00:24:07,359 --> 00:24:10,399 Speaker 1: It is so widely so widely reported and right and 402 00:24:10,440 --> 00:24:16,400 Speaker 1: like so pretty much widely debunked. So so yes, if 403 00:24:16,440 --> 00:24:20,680 Speaker 1: we if we reported that, um, then thank you for 404 00:24:20,840 --> 00:24:24,240 Speaker 1: correcting us and has offer for for for doing better 405 00:24:24,280 --> 00:24:30,200 Speaker 1: in the future. Yes, yes, es chess um whoa. We 406 00:24:30,240 --> 00:24:34,160 Speaker 1: do have a few more messages for you, we do, 407 00:24:34,280 --> 00:24:35,920 Speaker 1: but first we've got one more quick break for a 408 00:24:35,920 --> 00:24:47,720 Speaker 1: word from our sponsors, and we're back. Thank you, Yes, 409 00:24:47,760 --> 00:24:52,040 Speaker 1: thank you. Okay. So our friend, our good friend and 410 00:24:52,200 --> 00:24:57,400 Speaker 1: colleague and D and D campaign member Ben Boland wrote 411 00:24:57,440 --> 00:25:03,560 Speaker 1: to us, Hello, Savor crew, big fan, a long time listener, YadA, YadA, YadA. 412 00:25:03,840 --> 00:25:05,960 Speaker 1: Hope this message finds you all well. Here on the 413 00:25:05,960 --> 00:25:09,000 Speaker 1: precipice of the new year. I'm writing a response to 414 00:25:09,040 --> 00:25:11,800 Speaker 1: a recent tweet from Savor inviting listener mail. I have 415 00:25:11,960 --> 00:25:17,119 Speaker 1: so many dumb questions, mainly about food. One, what do 416 00:25:17,160 --> 00:25:19,880 Speaker 1: you all think about the various proposals for not sure 417 00:25:19,880 --> 00:25:23,000 Speaker 1: how to put this feeding the future. I'm thinking in 418 00:25:23,000 --> 00:25:26,679 Speaker 1: particular of things like lab grown slash cultivated meat. Is 419 00:25:26,680 --> 00:25:29,400 Speaker 1: it viable? What are some of the problems with this stuff? 420 00:25:29,600 --> 00:25:33,159 Speaker 1: The u n's habit of periodically going hey, seriously, everyone 421 00:25:33,240 --> 00:25:36,840 Speaker 1: started eating insects. Um, what are some of the world's 422 00:25:36,880 --> 00:25:40,400 Speaker 1: weirdest continents? Thinking mostly about things that would be unfamiliar 423 00:25:40,440 --> 00:25:43,160 Speaker 1: to people in North America as I'm hoping to expand 424 00:25:43,160 --> 00:25:46,240 Speaker 1: my collection. And then what are some of your favorite 425 00:25:46,240 --> 00:25:49,280 Speaker 1: books about cooking, food history and so on? Always looking 426 00:25:49,320 --> 00:25:51,919 Speaker 1: for new stuff to read. And I've immensely enjoyed your 427 00:25:51,920 --> 00:25:58,960 Speaker 1: book recommendations in the past. Yeah. Well, and also to 428 00:25:59,080 --> 00:26:05,840 Speaker 1: be clear, Um then is a very thoughtful and thorough person. 429 00:26:05,960 --> 00:26:08,399 Speaker 1: So a lot of these came with links for us 430 00:26:08,440 --> 00:26:11,280 Speaker 1: to look into for future episodes, which I did not read. 431 00:26:11,560 --> 00:26:16,080 Speaker 1: But these are all great like future episodes starters. Oh yeah, goodness, 432 00:26:16,119 --> 00:26:20,760 Speaker 1: I have absolutely. Um lab ground meat is in particular 433 00:26:20,840 --> 00:26:22,840 Speaker 1: is one that we we touched on a little bit 434 00:26:23,119 --> 00:26:28,600 Speaker 1: in some episode. I think we did it in the 435 00:26:28,680 --> 00:26:34,200 Speaker 1: Alternative Meat there you go, Yeah, that would make sense. Um. 436 00:26:34,240 --> 00:26:37,399 Speaker 1: But but right, Um, all all of the updates on 437 00:26:37,400 --> 00:26:39,600 Speaker 1: that are so fascinating. Yeah, because there's been a pretty 438 00:26:39,600 --> 00:26:42,399 Speaker 1: big one out of Sweden. I think somewhere somewhere in 439 00:26:42,480 --> 00:26:46,760 Speaker 1: northern Europe there has been a big update about that. Um, 440 00:26:46,800 --> 00:26:49,640 Speaker 1: We've been meaning to do insects for a while. That's 441 00:26:49,720 --> 00:26:51,840 Speaker 1: one that I kind of feel protective of because I 442 00:26:51,840 --> 00:26:53,520 Speaker 1: feel like so many people are like, oh, that's gross, 443 00:26:53,560 --> 00:26:57,720 Speaker 1: and it's not. It's not. Yeah, I mean you don't 444 00:26:58,000 --> 00:27:02,760 Speaker 1: be judged on other people's Yeah no, certainly not yeah yeah. 445 00:27:02,960 --> 00:27:06,040 Speaker 1: And then weirdest condiments. I think I would have to really, 446 00:27:07,840 --> 00:27:09,800 Speaker 1: you probably have a better answer than me because you've 447 00:27:09,840 --> 00:27:13,120 Speaker 1: worked on snack stuff with Ben. I don't have one 448 00:27:13,160 --> 00:27:16,760 Speaker 1: that comes immediately to mind. Um, But I mean I 449 00:27:16,760 --> 00:27:22,879 Speaker 1: feel like from outsiders looking in, I've seen people perplexed 450 00:27:22,920 --> 00:27:26,480 Speaker 1: at some of our continents in the US, and I 451 00:27:26,520 --> 00:27:29,040 Speaker 1: know we talked about some in Canada, but I think 452 00:27:29,040 --> 00:27:33,119 Speaker 1: that was more like catchup flavored chips, not the condiment itself. 453 00:27:33,600 --> 00:27:35,600 Speaker 1: But again, I'm not if you like it, I'm all 454 00:27:35,680 --> 00:27:37,800 Speaker 1: for it. I'm sure, yeah, yeah yeah, or like catchup 455 00:27:37,840 --> 00:27:41,760 Speaker 1: made with different things than tomatoes around right, or I 456 00:27:41,800 --> 00:27:43,520 Speaker 1: think really, when it comes down to what condiments are 457 00:27:43,520 --> 00:27:46,480 Speaker 1: heack and weird, like just to start with, um, and 458 00:27:46,600 --> 00:27:50,119 Speaker 1: so any anything that you're not used to personally is 459 00:27:50,200 --> 00:27:53,280 Speaker 1: like you did what to a tomato? Like pardon like right? 460 00:27:53,720 --> 00:27:58,040 Speaker 1: So uh that being said, always looking for for for 461 00:27:58,080 --> 00:28:02,680 Speaker 1: new weird ones and yeah, oh heck, always always always 462 00:28:02,720 --> 00:28:05,080 Speaker 1: with the new books. Um yeah, I mean I would 463 00:28:05,119 --> 00:28:10,320 Speaker 1: say a solid are Fermented Lives Dr Julius Skinner. Yes, Um, 464 00:28:10,359 --> 00:28:14,879 Speaker 1: I enjoyed it and like it was just it was 465 00:28:14,960 --> 00:28:17,679 Speaker 1: so fun to read. It was like a really refreshing 466 00:28:18,240 --> 00:28:20,720 Speaker 1: the way she laid it out and then had recipes 467 00:28:20,760 --> 00:28:25,960 Speaker 1: at the end. We love fermentation. I love it. Um. 468 00:28:26,000 --> 00:28:29,959 Speaker 1: I actually do like a good cookbook that's told almost 469 00:28:30,000 --> 00:28:32,840 Speaker 1: into more story like format, which we've had a couple 470 00:28:32,840 --> 00:28:36,679 Speaker 1: of those on here before. Yeah, oh oh absolutely, um 471 00:28:36,800 --> 00:28:40,440 Speaker 1: uh i'd i'd say um that one of my favorite 472 00:28:40,600 --> 00:28:45,160 Speaker 1: authors along those lines is David Leebovitz um, who does 473 00:28:45,200 --> 00:28:47,920 Speaker 1: a lot of like like pastry and dessert stuff. Um, 474 00:28:48,200 --> 00:28:51,040 Speaker 1: and he's got he's got a few fun ones just 475 00:28:51,040 --> 00:28:55,360 Speaker 1: just kind of talking through um being an American dude 476 00:28:55,360 --> 00:28:58,000 Speaker 1: who's moved to Paris and kind of exploring the city 477 00:28:58,040 --> 00:29:01,720 Speaker 1: through the cuisine there, dug. And so that's that's super fun. 478 00:29:01,800 --> 00:29:03,840 Speaker 1: But but oh, there there are too many. There are 479 00:29:03,840 --> 00:29:06,400 Speaker 1: too many books. And I honestly, after I get done 480 00:29:06,440 --> 00:29:09,440 Speaker 1: with my day job, which involves like reading all day, 481 00:29:09,600 --> 00:29:13,680 Speaker 1: I do not. I do not read after work, which 482 00:29:13,720 --> 00:29:16,400 Speaker 1: I which I try not to be too hard on 483 00:29:16,440 --> 00:29:18,720 Speaker 1: myself about because I'm like, well, like it's all right 484 00:29:18,720 --> 00:29:21,120 Speaker 1: for your brain to be tired, like like you just 485 00:29:21,160 --> 00:29:26,120 Speaker 1: brained a lot. So yeah, and we read for this job. Yeah, 486 00:29:26,280 --> 00:29:29,680 Speaker 1: I read fan fiction and I'm not ashamed of it. Um. 487 00:29:29,720 --> 00:29:34,360 Speaker 1: Also just too quick shoutouts because Ben is a wonderful 488 00:29:34,600 --> 00:29:37,720 Speaker 1: friend of ours. But also it's done wonderful things the 489 00:29:37,800 --> 00:29:40,240 Speaker 1: stuff they don't want you to know. A book. Yeah, 490 00:29:40,520 --> 00:29:45,040 Speaker 1: speaking of books, that wrote a book about the stuff 491 00:29:45,080 --> 00:29:50,000 Speaker 1: that they don't want you to know. Yes. Uh. Conspiracies, yeah, 492 00:29:50,040 --> 00:29:55,120 Speaker 1: fringe theories, conspiracy theories. Um. Yeah, and it's lovely. Um 493 00:29:55,320 --> 00:29:59,120 Speaker 1: are our friend Nick Benson did um did the illustrations 494 00:29:59,200 --> 00:30:02,280 Speaker 1: for it. Um. If if you guys are are looking 495 00:30:02,440 --> 00:30:09,040 Speaker 1: for a fun, weird ready for yourself for others, that's 496 00:30:09,040 --> 00:30:14,600 Speaker 1: a great one. Then also you and been are involved 497 00:30:14,640 --> 00:30:19,960 Speaker 1: in the Twelve Ghosts of Christmas. Yeah yeah, yeah, name 498 00:30:20,040 --> 00:30:23,520 Speaker 1: got shortened to just twelve ghosts. I'm wondering if it's 499 00:30:23,520 --> 00:30:26,120 Speaker 1: because they're like, why are we locking ourselves into Christmas? 500 00:30:26,160 --> 00:30:28,360 Speaker 1: Let's have all your round. I don't I don't know. 501 00:30:28,440 --> 00:30:31,520 Speaker 1: I cannot report on that. That's just pure speculation. Um. 502 00:30:31,560 --> 00:30:34,280 Speaker 1: But yeah, yeah, this is another one of my hearts. 503 00:30:34,520 --> 00:30:40,040 Speaker 1: Um uh and and Aaron Menkey's uh horror anthology series. Um. 504 00:30:40,080 --> 00:30:42,440 Speaker 1: So it's a limited series. It's like half an hour 505 00:30:42,480 --> 00:30:46,400 Speaker 1: in episode. There's twelve episodes that we've been um publishing 506 00:30:47,040 --> 00:30:49,880 Speaker 1: leading up one one a day leading up to Christmas. Um. 507 00:30:49,920 --> 00:30:55,000 Speaker 1: And uh yeah. It's run by our buddy Nick Takowski, 508 00:30:55,400 --> 00:30:58,680 Speaker 1: who is just a fabulous weirdo and has brought this 509 00:30:58,760 --> 00:31:03,400 Speaker 1: like real kind of tenderness to all of these horror stories, 510 00:31:03,440 --> 00:31:05,640 Speaker 1: all of these ghost stories and um and a sort 511 00:31:05,640 --> 00:31:08,200 Speaker 1: of warmth um to sort of offset the cold of 512 00:31:08,200 --> 00:31:11,240 Speaker 1: the season, you know. Um. And they got Malcolm heck 513 00:31:11,280 --> 00:31:15,640 Speaker 1: and McDowell to be one of the main characters in it. 514 00:31:15,800 --> 00:31:19,640 Speaker 1: So that's wild. Another dear friend, jin Or Kiki is 515 00:31:19,680 --> 00:31:22,720 Speaker 1: the lead against him. And uh yeah. Ben wrote one 516 00:31:22,760 --> 00:31:27,120 Speaker 1: of the stories. Um that is so sad and wonderful. Um, 517 00:31:27,800 --> 00:31:30,440 Speaker 1: the one that I didn't write anything for it, but 518 00:31:30,520 --> 00:31:33,920 Speaker 1: I got to narrate one. And that one's coming out tomorrow. 519 00:31:34,200 --> 00:31:39,200 Speaker 1: I'm so nervous. Oh, I'm sure it's spectacular, but I 520 00:31:39,280 --> 00:31:42,560 Speaker 1: understand the nervousness. I don't dismiss the nervous is. I'm 521 00:31:42,600 --> 00:31:45,640 Speaker 1: sure it's great. Yeah. Um, I will say if if 522 00:31:45,720 --> 00:31:47,440 Speaker 1: y'all are into that kind of thing, and he did 523 00:31:47,480 --> 00:31:52,400 Speaker 1: not listen to um thirteen Days of Halloween. I have 524 00:31:52,520 --> 00:31:55,320 Speaker 1: to say these titles very carefully because I get the 525 00:31:55,400 --> 00:31:59,600 Speaker 1: mixed up in my head. But yeah, Annie wrote a 526 00:31:59,680 --> 00:32:05,880 Speaker 1: real really beautiful, really heartbreaking horror story for that one that, um, 527 00:32:06,200 --> 00:32:10,000 Speaker 1: I'm still kind of mad about. So so thanks, that's 528 00:32:10,040 --> 00:32:16,720 Speaker 1: all I want, That's all I want to accomplish. Yes, yes, 529 00:32:16,960 --> 00:32:19,240 Speaker 1: So all of the shoutouts. We work with some amazing 530 00:32:19,280 --> 00:32:22,120 Speaker 1: people and all of the stuff is on our on 531 00:32:22,120 --> 00:32:25,280 Speaker 1: our list, and perhaps will bring Been in to discuss 532 00:32:25,320 --> 00:32:28,600 Speaker 1: some of these things. Oh yeah, yeah, that's I'm like 533 00:32:28,680 --> 00:32:32,360 Speaker 1: that are these pitches? Like, come on, come on? We 534 00:32:32,440 --> 00:32:39,840 Speaker 1: love pitches. So yeah, all right, all right, um, continuing 535 00:32:40,120 --> 00:32:43,400 Speaker 1: in this line of shout outs, UM, we've we've got 536 00:32:43,440 --> 00:32:48,560 Speaker 1: a few to to round out this this episode with. UM. First, 537 00:32:49,160 --> 00:32:52,160 Speaker 1: uh for a podcast that we think you might enjoyed. 538 00:32:52,480 --> 00:32:54,800 Speaker 1: They're not a sponsor. They just wrote us like some 539 00:32:54,800 --> 00:32:56,720 Speaker 1: some quick bullet points about what they're doing and it 540 00:32:56,760 --> 00:32:59,000 Speaker 1: sounds it sounds so cool. Alright, So, um, so here's 541 00:32:59,000 --> 00:33:02,480 Speaker 1: what they say. So the show is called Candy is Dandy, 542 00:33:02,600 --> 00:33:07,040 Speaker 1: and they say it's a podcast devoted entirely to reviewing candy. 543 00:33:07,080 --> 00:33:10,920 Speaker 1: It's hosted by comedians and longtime best friends of Greg Gonzalez, 544 00:33:11,160 --> 00:33:14,720 Speaker 1: Beto Sistos and Daniel zaffron Um. Each episode they pick 545 00:33:14,760 --> 00:33:17,120 Speaker 1: a different candy, give its history, and then taste and 546 00:33:17,160 --> 00:33:20,000 Speaker 1: review it on air. They've done an episode on Snickers 547 00:33:20,040 --> 00:33:22,360 Speaker 1: and found out it was named after a horse. They 548 00:33:22,360 --> 00:33:26,600 Speaker 1: discovered the connection. Butterfingers have to the atomic bomb. They 549 00:33:26,720 --> 00:33:30,120 Speaker 1: got to the religious roots for ere Rochet. They tasted 550 00:33:30,200 --> 00:33:33,040 Speaker 1: way too many peach rings with a comedy bank bangs 551 00:33:33,080 --> 00:33:36,040 Speaker 1: Carl Tart. If you love candy, you're going to love 552 00:33:36,080 --> 00:33:39,480 Speaker 1: this show. Find Candy Is Dandy the Candy Review Podcast 553 00:33:39,560 --> 00:33:44,120 Speaker 1: anywhere the podcasts are found. Oh that sounds so fun, right, 554 00:33:44,760 --> 00:33:50,000 Speaker 1: that's so up our alley. Oh my gosh, remember my 555 00:33:50,120 --> 00:33:56,440 Speaker 1: pitch for Twisted. I want to discontinued candies? Uh well, 556 00:33:56,520 --> 00:33:58,680 Speaker 1: Candy is Dandy if you if you were ever like, 557 00:33:58,960 --> 00:34:02,400 Speaker 1: we can we can have a a mini series of 558 00:34:02,480 --> 00:34:06,800 Speaker 1: Discontinued Discontinued. Yeah, you don't get to do the taste test, 559 00:34:07,000 --> 00:34:12,759 Speaker 1: but it's eliminating that part of it. Yeah, but then 560 00:34:12,800 --> 00:34:15,080 Speaker 1: you have to describe it based on like you're probably 561 00:34:15,960 --> 00:34:22,800 Speaker 1: nostalgic memory, find the closest thing. Yeah, but that sounds 562 00:34:22,800 --> 00:34:27,240 Speaker 1: really really fun. Um. And then we got this message 563 00:34:27,400 --> 00:34:29,719 Speaker 1: via Instagram and this is somebody we might have on 564 00:34:29,760 --> 00:34:34,439 Speaker 1: the show. So Dr Alex Ketchum wrote, Dear Saber Pod, 565 00:34:34,520 --> 00:34:36,480 Speaker 1: my name is Alex Ketchum and I am the author 566 00:34:36,520 --> 00:34:40,400 Speaker 1: of the book Ingredients for Revolution, A History of feminist restaurants, cafes, 567 00:34:40,440 --> 00:34:43,880 Speaker 1: and coffee Houses. The book tells the story of primarily lesbian, 568 00:34:44,000 --> 00:34:48,600 Speaker 1: queer women and folks who started these spaces from two 569 00:34:48,960 --> 00:34:51,600 Speaker 1: More info about the book is available here, um, and 570 00:34:51,640 --> 00:34:54,200 Speaker 1: I'm also super happy to answer other questions about the book. 571 00:34:54,320 --> 00:34:56,560 Speaker 1: The book also touches on the history of cookbooks and 572 00:34:56,600 --> 00:35:00,080 Speaker 1: discusses cookbooks throughout the book, but especially in chap just 573 00:35:00,239 --> 00:35:02,359 Speaker 1: five and eight. The book is available in the United 574 00:35:02,400 --> 00:35:05,520 Speaker 1: States starting in December, and I am hoping that you 575 00:35:05,520 --> 00:35:09,080 Speaker 1: will consider it for a future episode related episode topics 576 00:35:09,280 --> 00:35:13,360 Speaker 1: history of these spaces, what feminist food means meant historically finness, 577 00:35:13,400 --> 00:35:19,200 Speaker 1: cookbook history, and more. Oh yeah, speaking of books, like, 578 00:35:19,320 --> 00:35:23,719 Speaker 1: I'm interested to read this, Oh absolutely, yeah, that's I mean, 579 00:35:23,880 --> 00:35:28,240 Speaker 1: aside from being a personal a subject of personal interest 580 00:35:28,360 --> 00:35:31,359 Speaker 1: to both of us. Um. Uh. If y'all don't listen 581 00:35:31,400 --> 00:35:34,520 Speaker 1: to Annie's other show stuff Mom never told you. Um, 582 00:35:34,560 --> 00:35:38,520 Speaker 1: it is our It is a show about feminism and 583 00:35:38,719 --> 00:35:42,960 Speaker 1: um and lady humans and gender and all those kind 584 00:35:42,960 --> 00:35:45,520 Speaker 1: of questions about what that is and what it does 585 00:35:45,520 --> 00:35:48,160 Speaker 1: in the world. So yeah, and this is something I 586 00:35:48,200 --> 00:35:51,879 Speaker 1: find really fascinating because we've talked about We've talked about 587 00:35:51,920 --> 00:35:54,880 Speaker 1: things like protest cookbooks or the power of recipes, the 588 00:35:54,920 --> 00:35:58,520 Speaker 1: women behind organizing things. Who are you know, making these foods, 589 00:35:58,560 --> 00:36:01,719 Speaker 1: who are supplying the food for people? Well, um, it's 590 00:36:01,760 --> 00:36:05,880 Speaker 1: so important and often dismissed because it's quote heavy quote 591 00:36:06,000 --> 00:36:10,919 Speaker 1: women's work. So I'm I I'm just fascinated by this 592 00:36:11,200 --> 00:36:12,960 Speaker 1: and tracing the history of it because we do we 593 00:36:13,000 --> 00:36:16,960 Speaker 1: do talk about it and here quite frequently, because things like, 594 00:36:17,000 --> 00:36:18,879 Speaker 1: I mean, Betty Crocker's will that sticks out my mind, 595 00:36:18,920 --> 00:36:21,960 Speaker 1: where was essentially kind of like a lot of male 596 00:36:22,000 --> 00:36:27,680 Speaker 1: executives realizing that women wanted like somebody to help them 597 00:36:27,719 --> 00:36:30,400 Speaker 1: make stuff and to give them a company and tips. 598 00:36:30,400 --> 00:36:33,600 Speaker 1: And it's just fascinating to me those sort of intersections 599 00:36:34,800 --> 00:36:38,880 Speaker 1: in this world. Yeah, of course, yeah, but right right, 600 00:36:38,880 --> 00:36:41,120 Speaker 1: So thank you so much for writing in and letting 601 00:36:41,280 --> 00:36:44,759 Speaker 1: letting us know about that, Alex and and yeah, other 602 00:36:44,880 --> 00:36:48,080 Speaker 1: other humans who have If if you're ever working on 603 00:36:48,120 --> 00:36:50,359 Speaker 1: something that you think we would think is cool, I'm 604 00:36:50,400 --> 00:36:55,160 Speaker 1: pretty sure we would so like being you should definitely 605 00:36:55,520 --> 00:36:58,680 Speaker 1: tell us about it. Yes, please please do. I mean 606 00:36:59,640 --> 00:37:02,359 Speaker 1: we say it all the time, but it's true. You 607 00:37:02,440 --> 00:37:06,640 Speaker 1: all are doing amazing stuff like constantly. I am in 608 00:37:06,920 --> 00:37:12,680 Speaker 1: awe and you listen to us all right on purpose. 609 00:37:15,040 --> 00:37:18,399 Speaker 1: It's fantastic. I love this like listener community we have. 610 00:37:18,560 --> 00:37:20,440 Speaker 1: I love that you call on each other for help 611 00:37:20,480 --> 00:37:23,600 Speaker 1: finding cookies or that you have suggestions for their listeners. 612 00:37:23,840 --> 00:37:27,840 Speaker 1: For us, it's it's wonderful. It makes my heart feel 613 00:37:28,120 --> 00:37:32,200 Speaker 1: nice and full. Yeah, oh my goodness, yes, so so 614 00:37:32,360 --> 00:37:34,880 Speaker 1: so thank you so much to to to all of 615 00:37:34,960 --> 00:37:38,560 Speaker 1: y'all who who wrote in. Um, it's a it's a 616 00:37:38,600 --> 00:37:41,879 Speaker 1: really great, like like holiday treat to to have all 617 00:37:41,880 --> 00:37:45,640 Speaker 1: of these. Yes, it is. Thank you, thank you, thank you. 618 00:37:45,800 --> 00:37:47,359 Speaker 1: And if you would like to write to us, you can. 619 00:37:47,600 --> 00:37:50,359 Speaker 1: Our email is hello at saber pod dot com. We're 620 00:37:50,400 --> 00:37:53,840 Speaker 1: also on social media. You can find us on Twitter, Facebook, 621 00:37:53,840 --> 00:37:56,759 Speaker 1: and the aforementioned Instagram at sabor pod and we do 622 00:37:56,840 --> 00:37:59,040 Speaker 1: hope to hear from you. Sabor is production of my 623 00:37:59,120 --> 00:38:01,680 Speaker 1: Heart Radio. More podcasts. In my Heart Radio, you can 624 00:38:01,760 --> 00:38:04,920 Speaker 1: visit the I Heart Radio app, Apple Podcasts, or wherever 625 00:38:05,000 --> 00:38:07,680 Speaker 1: you listen to your favorite shows. Thanks as always to 626 00:38:07,719 --> 00:38:10,640 Speaker 1: our super producers Dylan Fagan and Andrew Howard. Thanks to 627 00:38:10,680 --> 00:38:12,399 Speaker 1: you for listening, and we hope that lots more good 628 00:38:12,400 --> 00:38:21,160 Speaker 1: things are coming your way.