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Speaker 1: Hello, and welcome to Savor Protiction of iHeart Radio. I'm

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Speaker 1: Annie Reese and I'm Lauren Vocal Bomb, and today we've

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Speaker 1: got an episode for you about pimento cheese. Such an episode.

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Speaker 1: You know, this is a shockingly long outline for something

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Speaker 1: that I thought a few weeks ago, like, could we

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Speaker 1: make a whole episode out of this? The answer is yes, absolutely, yes.

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Speaker 1: It turns out people have a lot to say about

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Speaker 1: pimento cheese. Gosh, they do. Yes, yes, And we are

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Speaker 1: following up on the listener request that we read I

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Speaker 1: believe in our listening realm a couple of episodes back

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Speaker 1: UM for pimento cheese. And as I said in response

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Speaker 1: to that, my family loves pimento cheese. It was sort

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Speaker 1: of a rare, special occasion food in our house. Yeah.

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Speaker 1: We usually got it homemade from like local markets, especially

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Speaker 1: if we'd stop at a farmer's market or something while traveling. Um,

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Speaker 1: and that's in my experience, is usually chunkier and brighter

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Speaker 1: than the stuff that you would get at the store. Um.

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Speaker 1: And I actually do like pimento cheese and small amounts

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Speaker 1: um despite the mayo. Sure, okay, yeah, it's a mayo

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Speaker 1: flavor strong. I do not like it. Also, I feel

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Speaker 1: like it's just a very rich food, so I have

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Speaker 1: a hard time consuming large amounts of it. Yeah yes, yes,

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Speaker 1: uh yeah, It's a food that I cannot really eat

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Speaker 1: because one of the ingredients is sweet peppers, which give

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Speaker 1: me all kinds of problems. Uh so, so I do

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Speaker 1: not consume it. The day that I realized what pimentos

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Speaker 1: are our day that I had pimento cheese in a

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Speaker 1: food and I was like, wait, hold up, no, what

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Speaker 1: are what are pimentos? That was It was a bad day.

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Speaker 1: Only we had done this episode before that. This was

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Speaker 1: a long heck and time ago. This was This was

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Speaker 1: very long ago. But wait, way before even food stuff,

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Speaker 1: even even before we were calling it eat stuff, so

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Speaker 1: which all of our folders are still called stuff, which

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Speaker 1: is very funny to me. It was never officially called that. No, no,

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Speaker 1: um and yet and yet uh yeah. This is also

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Speaker 1: a food that I did not grow up with. I

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Speaker 1: don't believe that I was aware of its existence until

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Speaker 1: I moved to Atlanta. Yeah so, like like many Southern foods. Uh,

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Speaker 1: the part of Florida that I'm from is not the

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Speaker 1: south and right, but April nine is apparently National Pimento

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Speaker 1: Cheese Day, so it has a national day that we

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Speaker 1: whisked right by. We did as for usual, Sometimes we

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Speaker 1: get it, but usually we don't. Um and see our

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Speaker 1: cream cheese episode because that one actually is pretty informative

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Speaker 1: to this one. UM and other cheese episodes and our

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Speaker 1: Mayo episode. If you want to hear a lot of

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Speaker 1: vitriol from me about how I despise, Oh wow, yeah,

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Speaker 1: after our after our Dr Pepper sponsorship, I wonder if

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Speaker 1: we could get a Mayo brand to sponsor us and

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Speaker 1: to torture ourselves with trying to please another sponsor that

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Speaker 1: that you objectively disliked the product of. I have a

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Speaker 1: some Dr Pepper in my fridge and it's the source

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Speaker 1: of great anger that was sent to me. I did

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Speaker 1: not buy it. No, no, as a thank you, I

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Speaker 1: think for doing for doing that ad read they want

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Speaker 1: to do well, you know what, any companies out there,

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Speaker 1: Mayo companies, don't you want to advertise with us? Come on?

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Speaker 1: I would give a glowing review to Duke's any day.

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Speaker 1: Any day I would sit silently in the background. Okay, okay,

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Speaker 1: But I suppose this brings us to our question. Yes,

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Speaker 1: pimento cheese. What is it? Well, pimento cheese is a

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Speaker 1: type of sandwich spread that can include It can include

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Speaker 1: many things, but but at its base, it's a shredded

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Speaker 1: cheese and chopped pimento peppers and some kind of creamy

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Speaker 1: binder to to create a thick and slightly chunky but yeah,

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Speaker 1: like just spread herble consistency, So let's let's break that down. Um.

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Speaker 1: The cheese is often a shredded, short, aged, semihard tangy

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Speaker 1: cheese like cheddar um, often a blend of white and

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Speaker 1: orange cheddars and or similar cheeses like Colby or Jack,

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Speaker 1: or even processed cheeses like Velveta. The pimentos. These are

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Speaker 1: usually jarred or canned sweet peppers which will have been

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Speaker 1: up peeled and cooked. No seeds. Yeah, Pimentos are a

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Speaker 1: type of sweet pepper that turn just bright orange e

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Speaker 1: red when they're ripe, whereupon they are sweet and just

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Speaker 1: a tiny bit tangy like, like little to no bitterness

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Speaker 1: or vegetal flavors in there. You can also use pickled

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Speaker 1: peppers or roast your own sweet peppers of whatever variety

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Speaker 1: you choose. The binder is yes, often mayo often Duke's

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Speaker 1: brand towards the East Coast and Blue Plate brand more

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Speaker 1: towards like Louisiana. Sometimes cream cheese may be involved as well,

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Speaker 1: and right, you generally want to use just enough to

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Speaker 1: stick everything together, but not enough to make a sandwich

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Speaker 1: kind of soggy or drippy. Right. Also, people will say

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Speaker 1: that you don't want to overmix the ingredients or it'll

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Speaker 1: get kind of mushy, which isn't the idea. Sometimes, trying

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Speaker 1: to go through my rolodex of pimento cheese experiences, it

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Speaker 1: can it can vary pretty widely. And speaking of to

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Speaker 1: this base, any number of seasonings may be added. Salt

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Speaker 1: and pepper, onion powder or freshly grated onion or green onions,

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Speaker 1: or garlic, worcester shear sauce, hot sauce, apple cider, vinegar,

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Speaker 1: lemon juice, paprika, cayenne, pepper, chili powder, chili sauce like

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Speaker 1: a saracia horserdish mustard. It can also feature kind of

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Speaker 1: like guest star mix ins um like colapenos or fresh

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Speaker 1: sweet pepper, dill, pickles, bacon, smoked gooda blue cheese, parmesan,

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Speaker 1: toasted pecans, chopped pimento stuffed olives. I've seen one recipe

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Speaker 1: call for persciuto. WHOA right, that's that's like a star cameo.

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Speaker 1: Second fancy pimento cheese. I love it, um and it

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Speaker 1: does pop visually, um with with the with the red

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Speaker 1: pimentos contrasted against the pale orange cheese and stuff. Yeah,

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Speaker 1: it does. But I did see this video right before

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Speaker 1: I was when I was looking at how to pronounce

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Speaker 1: something and they did a slow zoom in on pimento

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Speaker 1: cheese and the lighting just wasn't great and there's no music,

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Speaker 1: and I was like, oh, this is a very awkward.

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Speaker 1: I feel strange watching this. It um like like many foods,

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Speaker 1: you do have to have decent lighting to make it

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Speaker 1: look not like slimy food can have that like sheen

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Speaker 1: to it that can be very unappetizing depending on the

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Speaker 1: photographic quality. Um. Anyway, in real life it usually looks nice.

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Speaker 1: You usually yes, but but yeah so so the result

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Speaker 1: can vary sort of impressively in flavor. And everyone has

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Speaker 1: a version that they say is the best, and furthermore,

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Speaker 1: a ratio of cheese to binder that they say is

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Speaker 1: correct m hm. And if they sell it, no, you

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Speaker 1: cannot have their recipe, don't you know. It's a family secret. Um.

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Speaker 1: But what you've basically got here is a is a creamy,

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Speaker 1: tangy comfort food that that pairs well with other savory

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Speaker 1: foods UM, but could also stand on its own alone.

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Speaker 1: It's usually served chilled on white bread to form a

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Speaker 1: simple sandwich, or as a dip for vegetables or crackers

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Speaker 1: rits preferably, but it can also be served as a

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Speaker 1: grilled sandwich or a warm dip, and on warm dishes

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Speaker 1: like burgers or other hot sandwiches, on fried green tomatoes,

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Speaker 1: on baked potatoes or other potato dishes, UM, in egg

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Speaker 1: dishes like omelets, in grits, in mac and cheese, in

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Speaker 1: savory bay goods, in cast roles. You can make balls

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Speaker 1: of it and then bread them and then deep fry

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Speaker 1: them and then just eat them. Bless your heart. Of

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Speaker 1: course you can, of course you can. I'm pretty sure

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Speaker 1: I would just get like a spoonful and I'd have

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Speaker 1: one spoonful and I was dead and that was it. Yeah, okay,

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Speaker 1: pretty nice. Yeah. Uh. These days it is very much

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Speaker 1: a Southern thing. Um. It's sometimes called the Carolina caviare

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Speaker 1: and or the patte of the South. Um. It's a

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Speaker 1: popular topic at some iconic Atlanta restaurants like The Varsity, Homegrown,

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Speaker 1: and the Vortex. According to the country's being producer of

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Speaker 1: canned Pimento's Moody Dunbar, most of their sales do take

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Speaker 1: place in the South, with the Carolina as being their

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Speaker 1: top consumers. So eating all this pimento cheese, what about

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Speaker 1: the nutrition? Uh? Well, you know, che ease and mayonnaise

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Speaker 1: and or other binders are you know, calorically dense foods

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Speaker 1: um And you're not really getting enough pimento in there

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Speaker 1: to like really see a nutrient boost. Also, vegetables that

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Speaker 1: have been canned tend to lose a bunch of their

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Speaker 1: original nutrients. Always choose fresh or frozen vegetables when you can. Uh,

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Speaker 1: but fimento cheese does have a good punch of protein

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Speaker 1: and fat, so it'll fill you up and help keep

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Speaker 1: you going. You know, eat a eat a vegetable, a

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Speaker 1: real vegetable. I know you're talking about the pimentoes, But

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Speaker 1: cheese doesn't count as a vegetable. Cheese, No, neither does

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Speaker 1: cream cheese, neither does mayonnaise. Well, I also love that,

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Speaker 1: like I think at the places I mentioned the restaurants

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Speaker 1: that put it on as a topping. It's always really

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Speaker 1: Southern dish that you can. Yeah, and so it often

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Speaker 1: has like a fried green tomatoes, probably some bacon bacon,

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Speaker 1: and then like the burger patty or whatever. It's a lot.

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Speaker 1: It is often a lot. It is it is. It

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Speaker 1: is a celebratory food. Yeah, I would, I would agree

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Speaker 1: with that. UM, we do have some numbers for you. Yeah.

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Speaker 1: Pimento cheese, as you may have garnered from from the

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Speaker 1: description above, is often homemade, but you can buy prepackaged versions. UM.

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Speaker 1: And the FDA does have codes for pasteurized processed pimento

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Speaker 1: cheese which dictate that the weight of the pimentos shall

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Speaker 1: be not less than zero point two per cent of

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Speaker 1: the total weight of the finished product. Wow. Yeah, so

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Speaker 1: so technically very little pimento needs to go into pimento cheese,

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Speaker 1: very little. UM. South Carolina based Palmetto Cheese is America's

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Speaker 1: top she spread company. And you can get a pimento

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Speaker 1: cheese passport in South Carolina, like when you enter if

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Speaker 1: you want to go on a pimento cheese tray all

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Speaker 1: for you. And that's great. UM. As of twenty nineteen,

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Speaker 1: UM the brand Palmetto Cheese was sold in over nine

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Speaker 1: thousand grocery stores in forty states. Yes. Um, but they

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Speaker 1: recently got in some hot water when the founder called

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Speaker 1: Black Lives Matter a terrorist organization. Yeah. He later apologized

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Speaker 1: after Costca removed the product from their shelves and people

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Speaker 1: boycotted it. Boycotted the product. The company also began facing

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Speaker 1: out their mascot, which, in a similar vein to Aunt

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Speaker 1: Jemima and Uncle Ben, relied on racist stereotypes. This is

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Speaker 1: all ongoing. Well, hey, progress progress, slow progress that probably

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Speaker 1: should have been made earlier. But I'm I'm always glad

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Speaker 1: when progress happens. Mm hmm um. According to Kevin Clark,

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Speaker 1: co owner of Atlanta restaurant home Grown, they go through

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Speaker 1: about fifty to sixty pounds or twenty two point six

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Speaker 1: to twenty seven point two ms of Pimiento cheese per

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Speaker 1: week and I leave. He discussed how originally he didn't

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Speaker 1: put on the menu, but people kept asking about it,

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Speaker 1: and so finally he was like, Okay, I'll try it

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Speaker 1: on the menu, and then it became like a top

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Speaker 1: selling Yeah. Yeah. Homegrown is a breakfast slash diner kind

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Speaker 1: of place. Um. Local here in Atlanta, and right right,

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Speaker 1: it's a it's a very very small, very homy, but

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Speaker 1: very iconic Atlanta restaurant. Yes, yes, yes, um. We just

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Speaker 1: missed the Pimento Cheese festival in North Carolina. Why there's

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Speaker 1: a pimento cheese eating contest, which sounds to me for

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Speaker 1: many reasons, but especially like the heat. Oh no goodness.

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Speaker 1: And there's a sculpting contest, which I'm way more into.

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Speaker 1: Yes um. And I really like this quote from food

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Speaker 1: writer and Burn, who did a whole piece of pimento cheese.

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Speaker 1: Pimento cheese is just that cheese, peppers and possibilities, yes um.

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Speaker 1: But yeah, there have been a lot of shifting parts

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Speaker 1: in the story of pimento cheese. There have been, and

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Speaker 1: we are going to get into that history. But first

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Speaker 1: we are going to get into a quick break for

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Speaker 1: a word from our sponsor, and we're back. Thank you, sponsor, Yes,

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Speaker 1: thank you. Okay, So I just want to put in

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Speaker 1: here I love all of the extreme headlines for the

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Speaker 1: history of fimento cheese. We're talking like the shocking history,

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Speaker 1: you won't believe the history, the sandwich controversy that rocked

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Speaker 1: the Masters. Cheese is a big deal. I would agree,

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Speaker 1: but I was like, what am I getting into here?

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Speaker 1: People have strong feelings about this stuff, they do, and

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Speaker 1: as the headline suggest, there is some debate about the

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Speaker 1: history of this one, particularly its origin. Um. And as

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Speaker 1: you might imagine, pinning down the specifics of when a

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Speaker 1: spreadable cheese, mayo and sweet pepper mixture whenever that first occurred. Uh,

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Speaker 1: that's tricky. Um. According to Robert Moss, a serious eats

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Speaker 1: who did a whole piece on this and it was

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Speaker 1: very helpful. A lot of this is informed by it.

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Speaker 1: Go check it out if you want to learn more

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Speaker 1: about fomento cheese. Believe it or not, there's even more

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Speaker 1: than we're putting in here. Oh yeah, yeah. Um. This

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Speaker 1: iconic Southern food was actually invented in New York in

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Speaker 1: the eighteen seventies, a product of industrialization, um, which is

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Speaker 1: where a lot of the controversy comes in. But Boss

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Speaker 1: himself was like, you know, another thing about it that's

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Speaker 1: really not food? Does this all the time? Yeah? So,

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Speaker 1: as we discussed in our cream cheese episode, at this time,

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Speaker 1: farmers in the North were making soft, unripened cheese is

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Speaker 1: inspired by French nou chateel. Um. And Philadelphia became the

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Speaker 1: city prime early associated with these American cream cheeses, and

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Speaker 1: the Craft Cheese Company eventually acquired the top producer, Phoenix

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Speaker 1: Cheese with their Philadelphia brand cream cheese. Simultaneously, a new

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Speaker 1: product became available in the America's Spanish imported sweet red peppers.

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Speaker 1: In her seven book Miss Parallela's Kitchen Companion, the author

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Speaker 1: describes them as much milder than bell peppers and that

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Speaker 1: they were delicious when stuffed and baked um. Within the

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Speaker 1: next few years, these peppers were being sold canned um,

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Speaker 1: introducing them and the Spanish name pimientos to a larger

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Speaker 1: consumer base. The eye in that word was for the

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Speaker 1: most part dropped by the beginning of the twentieth century,

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Speaker 1: though I do still see it sometimes in in in

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Speaker 1: these are modern Internet days, and I'm very confused every

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Speaker 1: time I do see I thought it was another scupper

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Speaker 1: knog situation in where I've I've been missed spelling it

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Speaker 1: this whole time, and it's a Southern pronunciation that I've

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Speaker 1: just absorbed. But yes, I guess both do still exist.

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Speaker 1: Can get confusing, m Um. One group in particular, we're

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Speaker 1: big fans of both of these new to America products

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Speaker 1: domestic science or home economics practitioners. This was a social

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Speaker 1: movement run by women with a primary focus of increasing

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Speaker 1: efficiency in the home using science, particularly when it came

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Speaker 1: to cooking um. And they were also concerned with having

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Speaker 1: a good looking dinner table. They liked new scientific innovations

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Speaker 1: in the food space, like cream cheese. The fact that

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Speaker 1: it was white, which in their minds symbolized purity, was

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Speaker 1: just another plus. Um. They came up with all kinds

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Speaker 1: of recipes to use cream cheese. And yes, they loved

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Speaker 1: canned pimentos to the mild flavor coupled with the eye

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Speaker 1: catching color. The Boston Cooking School magazine featured a recipe

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Speaker 1: for a cauliflower and pimento salad and noting on account

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Speaker 1: of their brilliant color, pimentos are a pleasing addition to

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Speaker 1: many a salad, and when you sparingly, their sweet mild

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Speaker 1: flavor is usually relished. Likely usually in there, Usually you

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Speaker 1: know could be anything, could be, could be. And I

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Speaker 1: just want to put in here. I had to take

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Speaker 1: home back in high school, and I was furious. I'm

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Speaker 1: still mad about it. I know how to crack an egg.

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Speaker 1: I might not do it with funness, but I can

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Speaker 1: do it. I wanted to take Auto one oh one,

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Speaker 1: but no anyway my outrage segment. Oh goodness, Well I okay.

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Speaker 1: So I also had a home mack class for like

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Speaker 1: a quarter a single quarter of a year in middle school.

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Speaker 1: But it was alongside, like there was another quarter that

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Speaker 1: was like a like a robotics course. Uh, and another

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Speaker 1: quarter that was like music appreciation or something. Getting angrier

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Speaker 1: and angrier anyway. Um, so not a long after all

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Speaker 1: of those people were adding pimentoes and cream cheese together.

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Speaker 1: Like in nineteen o eight, there was this Good Housekeeping

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Speaker 1: recipe for a sandwich filling made up of cream cheese, chives, mustard,

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Speaker 1: and minced up pimentos. Eva Green Fullers up to Date

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Speaker 1: Sandwich Book contained a simple recipe for a pimento cheese

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Speaker 1: sandwich combined cream cheese and camp pimentoes and served between

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Speaker 1: bread easy um. Leading up to and directly after World

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Speaker 1: War One, a lot of very similar recipes to that

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Speaker 1: one were published. Manufacturers saw an opportunity to make money

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Speaker 1: with a new product, so they started adding chopped mementoes

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Speaker 1: with a little bit of red pepper and neuchatel Kurds

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Speaker 1: against selling it in nineteen and this was popular enough

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Speaker 1: that it went nationwide fairly quickly. For example, an add

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Speaker 1: from that very same year out of Minnesota red pimento

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Speaker 1: cheese something new, Yes, I love it, straight to the ford, Okay.

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Speaker 1: While the primary manufacturers were located in Wisconsin and New York,

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Speaker 1: it only took a year for the product to start

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Speaker 1: showing up in the western and southern United States. In

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Speaker 1: add out of Augusta, Georgia claimed pimento cheese. You know

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Speaker 1: how fine it is. This is good with a period.

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Speaker 1: I love that so much, and it was sold either

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Speaker 1: in slice form or by the jar speaking of the South.

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Speaker 1: The South was the hub of the pimento canning industry.

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Speaker 1: While all of this was happening, Spanish imported pimentos could

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Speaker 1: be quite expensive, so farmers associated with the Georgia Experiment

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Speaker 1: Station began trying their hand at domestic cultivation. In nineteen eleven,

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Speaker 1: they requested seeds from the Spanish consulate, and they were

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Speaker 1: the first American farmers to cultivate them that we know of.

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Speaker 1: In nineteen sixteen. This resulted in the true heart Perfection

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Speaker 1: pimento also great. They also innovated around a roaster that

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Speaker 1: sped up the process of peeling the peppers. This in

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Speaker 1: turn led to the growth of the pimento industry in

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Speaker 1: the area, and we're talking twenty five thousand acres dedicated

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Speaker 1: to cultivating pimentos by turning out ten million cans that

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Speaker 1: were shipped all across the country. A former teacher and

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Speaker 1: seed salesman started canning company Moody Dunbar, which we mentioned

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Speaker 1: at the top, in Tennessee in nineteen thirty three, and

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Speaker 1: they hand old most of this pimento canning. The company

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Speaker 1: also made and sold a canned pimento cheese spread that

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Speaker 1: was fairly easy to find in the South, but not

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Speaker 1: necessarily affordable to everyone, also possibly not accessible in rural areas,

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Speaker 1: really rural areas. Some speculate this is why pimento cheese

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Speaker 1: is so synonymous with the South. Um. The height of

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Speaker 1: pimento production from the nineteen forties does line up with

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Speaker 1: an explosion in popularity of pimento cheese, and of course

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Speaker 1: the two things could be related the increased availability and

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Speaker 1: lower cost of pimentos, meaning that more pimento cheese is

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Speaker 1: being made and sold at lower prices. Whatever the case,

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Speaker 1: by the nineteen hundreds Southern farmers had experimented and perfected

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Speaker 1: their own varieties of pimento cheese, and it was fairly

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Speaker 1: easy to find in the South. Still, and all the

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Speaker 1: hundreds of recipes published prior to World War Two, none

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Speaker 1: of them make it out to be a Southern thing.

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Speaker 1: It was described as more of a technical innovation or

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Speaker 1: a scientific food breakthrough. Very modern um. Great on a

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Speaker 1: sandwich for a quick, easy, satisfying lunch. Most of these

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Speaker 1: recipes called for store bought pimento cheese, so it wasn't

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Speaker 1: really a thing most home cooks were making, or at

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Speaker 1: least that's not what was in the not in the literature. Yeah,

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Speaker 1: pimento cheese is. Popularity declined after World War Two, and

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Speaker 1: some of the brands faded away entirely. Some of these

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Speaker 1: brands making pimento cheese um. But those Southern farmers and

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Speaker 1: cooks continued to make and sell homemade pimento cheese as

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Speaker 1: the manufactured options grew less and less. Robert Wilbanks wrote

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Speaker 1: in his work Gads in Alabama, Stories of the Great Depression,

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Speaker 1: the fimento cheese did not come from a store, but

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Speaker 1: was made at home by cutting and mixing hoop cheese

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Speaker 1: and pimentoes from a jar. And that's probably how a

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Speaker 1: lot of Southerners made it. Um. Pimentoes were ubiquitous in

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Speaker 1: the region, and you could get a lot of hoop

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Speaker 1: cheese for not that much money. Possibly rural areas didn't

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Speaker 1: have easy access to manufactured pimento cheese, if it was

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Speaker 1: available at all, so they had to make it themselves. Um,

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Speaker 1: yeah and uh. Note on hoop cheese. Hoop cheese is

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Speaker 1: a is a type of fresh cheese made by pressing

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Speaker 1: cheese curds in a in a hoop um to remove

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Speaker 1: the watery liquids. That is the way until you're left

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Speaker 1: with a kind of firm but like still soft cheese. Um.

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Speaker 1: And then it's not aged so it stays soft. It's

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Speaker 1: creamier than a cheddar, more like American cheese, but not

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Speaker 1: so processed. Yeah. Rights, and using hoop cheese and store

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Speaker 1: bought cheese is like cheddar instead of cream cheese was

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Speaker 1: key in the evolution of pimento cheese and in making

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Speaker 1: it a Southern thing, because the grated cheese needed to

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Speaker 1: be blended together. Another Southern favorite was bought into the mix,

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Speaker 1: the mayonnaise. The mayonnaise cream cheese might not have been

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Speaker 1: as available or popular in the South at the time

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Speaker 1: home cooks started adding other ingredients to their taste, from

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Speaker 1: pickles to helpinos. It was a popular food to bring

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Speaker 1: to pot luck's funerals to serve on. Sandwiches or crackers

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Speaker 1: are very communal kind of gathering food. Yeah. The story

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Speaker 1: goes that the founder of Regional Mayonnaise Dukes, Eugenia Duke,

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Speaker 1: sold pimento cheese sandwiches to soldiers in South Carolina before

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Speaker 1: nineteen seventeen, which is when she actually started selling her mayonnaise,

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Speaker 1: and in fact, the popularity of the sandwiches and the

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Speaker 1: mayo used in them maybe the reason she started selling

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Speaker 1: her mayonnaise first place. They're Duke's marketing maybe one reason

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Speaker 1: pimento cheese is so popular in the Carolinas as well.

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Speaker 1: Perhaps the most national attention pimento cheese has ever gotten, though,

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Speaker 1: was due to the Master's Golf Tournament, which takes place

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Speaker 1: every April and Augusta, Georgia, where pimento sandwiches are a

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00:26:08,960 --> 00:26:13,480
Speaker 1: popular choice at this event. Um, here's where the sandwich

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00:26:13,560 --> 00:26:20,440
Speaker 1: controversy comes in from. Luke Fader or fought perhaps at

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Speaker 1: Atlas Obscura, an event so wedded to perfection, so shrouded

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Speaker 1: in its own tradition, is surely one of the last

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Speaker 1: places you'd expect to find successive episodes of food based

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Speaker 1: spite politics. Here we are politics. I love that good, alright,

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Speaker 1: So let's let's get into this white politics. Yeah yeah.

387
00:26:47,160 --> 00:26:50,760
Speaker 1: Pimento sandwiches have long been a popular option at the Masters,

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Speaker 1: with attendees lining up to get their hands on one.

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Speaker 1: In the beginning, these sandwiches were made by one man,

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Speaker 1: South Carolinian, Nick Rangos, who is very active in the

391
00:27:01,160 --> 00:27:06,320
Speaker 1: Greek community around Augusta. Several caterers tried to crack this

392
00:27:06,400 --> 00:27:08,959
Speaker 1: code around his secret recipe and get to the bottom

393
00:27:08,960 --> 00:27:12,800
Speaker 1: of the secret ingredients. Many speculated he must have used

394
00:27:12,920 --> 00:27:15,919
Speaker 1: dukes mayo since he was from South Carolina, and or

395
00:27:16,000 --> 00:27:20,160
Speaker 1: that he may have used Greek seasonings m hmm. One

396
00:27:20,200 --> 00:27:23,400
Speaker 1: recipe published by the Junior League of Augusta suggested using

397
00:27:23,400 --> 00:27:27,000
Speaker 1: blue cheese and light mayo. This did not sit well

398
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Speaker 1: with many people, especially people from Rango's home state of

399
00:27:32,080 --> 00:27:38,000
Speaker 1: South Carolina, where only dukes is acceptable. Rangos caught the

400
00:27:38,040 --> 00:27:40,760
Speaker 1: attention of the Masters in the nineteen sixties due to

401
00:27:40,800 --> 00:27:43,920
Speaker 1: the fan base he'd built by selling his pimento cheese

402
00:27:43,960 --> 00:27:47,800
Speaker 1: sandwiches out of his South Carolina drug store. The Masters

403
00:27:47,880 --> 00:27:50,399
Speaker 1: organizers got rid of the husband and wife duo that

404
00:27:50,480 --> 00:27:53,480
Speaker 1: had been in charge of catering previously for this event

405
00:27:53,760 --> 00:27:56,520
Speaker 1: and for forty five years. Rangos and his children Billy

406
00:27:56,560 --> 00:28:00,040
Speaker 1: and Stella, made enormous amounts of homemade pimento cheese of

407
00:28:00,080 --> 00:28:01,720
Speaker 1: the tournament, and from what I read, they would like

408
00:28:01,800 --> 00:28:06,720
Speaker 1: drop it off at the border. Take the cheese. People

409
00:28:06,840 --> 00:28:10,040
Speaker 1: loved it and it became an icon itself, like that

410
00:28:10,119 --> 00:28:13,199
Speaker 1: was the thing you got when you went to this event. Yeah.

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Speaker 1: According to journalist Andy Bull, the Master's pimento cheese must

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Speaker 1: be the most famous sandwich in all of sport. Yeah.

413
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Speaker 1: About twenty years ago, the Masters decided not to renew

414
00:28:28,080 --> 00:28:32,600
Speaker 1: Rango's contract. The reasoning is unknown, but Rangos was very

415
00:28:32,680 --> 00:28:37,159
Speaker 1: unhappy about it. Rangos took the recipe with him to

416
00:28:37,440 --> 00:28:44,240
Speaker 1: the grave despite repeated request for it. His replacement, Ted Godfrey,

417
00:28:44,280 --> 00:28:47,280
Speaker 1: who ran a chain of fried chicken joints called Wife Safer,

418
00:28:47,880 --> 00:28:51,120
Speaker 1: did his best to mimic the recipe, a process that

419
00:28:51,200 --> 00:28:55,680
Speaker 1: took months and a lot of cheese. Yeah. It is.

420
00:28:55,720 --> 00:28:59,080
Speaker 1: It is a blend of multiple cheeses, and apparently he

421
00:28:59,120 --> 00:29:01,760
Speaker 1: went through thirty three different cheeses trying to find the

422
00:29:01,840 --> 00:29:06,560
Speaker 1: right blend. Yes. Yes. When he continued to struggle to

423
00:29:06,680 --> 00:29:09,440
Speaker 1: get to the bottom of this, a tournament worker gave

424
00:29:09,520 --> 00:29:12,720
Speaker 1: him a batch of Frangos pimento cheese that they had frozen.

425
00:29:13,280 --> 00:29:16,360
Speaker 1: Godfrey did his best to reverse engineer this, but the

426
00:29:16,400 --> 00:29:21,120
Speaker 1: Master's committee still is not satisfied. So Godfrey went to

427
00:29:21,160 --> 00:29:25,680
Speaker 1: the original supplier for an ingredients list, but still the

428
00:29:25,720 --> 00:29:31,440
Speaker 1: result did not meet expectations. Then, according to him, the

429
00:29:31,560 --> 00:29:37,440
Speaker 1: secret ingredient came to him in a dream. Finally he

430
00:29:37,680 --> 00:29:41,920
Speaker 1: nailed it down and people had no idea about the switch,

431
00:29:42,560 --> 00:29:49,880
Speaker 1: the sandwich switch. He also refused to share the recipe

432
00:29:49,960 --> 00:29:54,920
Speaker 1: when he was replaced by in house catering, and the

433
00:29:55,040 --> 00:29:58,680
Speaker 1: thinking on on this switch from Godfrey to in house

434
00:29:58,720 --> 00:30:01,560
Speaker 1: catering was that it was best to use all in

435
00:30:01,680 --> 00:30:05,960
Speaker 1: house vendors for like health inspection purposes, but Godfrey was

436
00:30:06,000 --> 00:30:08,920
Speaker 1: real salty about it. He says that he offered to

437
00:30:08,960 --> 00:30:11,719
Speaker 1: sell it to them in exchange for a couple of

438
00:30:11,760 --> 00:30:16,560
Speaker 1: series badges Master's series badges, which um are these high

439
00:30:16,640 --> 00:30:19,760
Speaker 1: demand tickets that grant you admission for all four days

440
00:30:19,760 --> 00:30:22,040
Speaker 1: of the Master's Tournament, and which are only sold to

441
00:30:22,240 --> 00:30:25,760
Speaker 1: patrons of the tournament, which is an exclusive list that

442
00:30:25,800 --> 00:30:27,680
Speaker 1: I don't think you can even apply to join at

443
00:30:27,680 --> 00:30:31,880
Speaker 1: the moment, Like someone has to die in order in

444
00:30:31,960 --> 00:30:33,840
Speaker 1: order for a spot to be opened up, and then

445
00:30:34,400 --> 00:30:37,160
Speaker 1: if they have a living spouse, the spouse is offered

446
00:30:37,160 --> 00:30:39,760
Speaker 1: the bat anyway, Um, it's a whole thing. And even

447
00:30:39,800 --> 00:30:42,760
Speaker 1: if you are a patron, you have to apply to

448
00:30:42,840 --> 00:30:45,400
Speaker 1: buy a badge, and it's not like guaranteed that you're

449
00:30:45,440 --> 00:30:49,080
Speaker 1: going to get one, like the plastic badges from previous

450
00:30:49,160 --> 00:30:53,360
Speaker 1: year's events are collectors items anyway, Like it was like

451
00:30:53,560 --> 00:31:01,360
Speaker 1: kind of a big ask and they said no, yeah,

452
00:31:01,480 --> 00:31:07,440
Speaker 1: So he left and not happy and he this him

453
00:31:07,520 --> 00:31:11,000
Speaker 1: leaving caught the attention of patrons and the national news.

454
00:31:11,640 --> 00:31:15,720
Speaker 1: Neither of their families, god Freed or Ringos will comment

455
00:31:15,720 --> 00:31:19,280
Speaker 1: when I asked about the recipe. A reporter for ESPN

456
00:31:19,400 --> 00:31:22,480
Speaker 1: interviewed Godfrey that same year in an expose that came

457
00:31:22,480 --> 00:31:26,320
Speaker 1: to be known as Pimento gate Um. While Ringos once

458
00:31:26,360 --> 00:31:30,480
Speaker 1: claimed there was no secret to the recipe, Godfrey told ESPN,

459
00:31:30,960 --> 00:31:33,640
Speaker 1: I cannot tell you what the secret is, but there's

460
00:31:33,640 --> 00:31:38,160
Speaker 1: a secret there. I love that. That's so good. It's

461
00:31:38,360 --> 00:31:44,600
Speaker 1: like sibling stuff, right U yep, um, Now that they're dirty.

462
00:31:44,640 --> 00:31:48,200
Speaker 1: Pimento cheese sandwich laundry was out because again, this is

463
00:31:48,240 --> 00:31:51,480
Speaker 1: the event that prides itself on being like so meticulous

464
00:31:51,520 --> 00:31:55,800
Speaker 1: and everything being under their control. Employees at the Master's

465
00:31:55,800 --> 00:32:00,080
Speaker 1: struggle to recreate the recipe with fans knowing what is

466
00:32:00,120 --> 00:32:02,160
Speaker 1: going on, so they had like this added pressure of

467
00:32:02,200 --> 00:32:06,040
Speaker 1: now people are really going to be paying attention. UM

468
00:32:06,200 --> 00:32:09,240
Speaker 1: Food bloggers took on the project as well, including blogger

469
00:32:09,320 --> 00:32:13,240
Speaker 1: Gina Dixon, who in took a crack at reverse engineering

470
00:32:13,240 --> 00:32:16,200
Speaker 1: the recipe based on the ingredients list printed on the

471
00:32:16,200 --> 00:32:18,840
Speaker 1: back of one of the rappers that she had. It

472
00:32:18,880 --> 00:32:21,880
Speaker 1: only took her a few hours according to her um

473
00:32:22,120 --> 00:32:25,080
Speaker 1: and she is somebody who has been a lifelong attendee

474
00:32:25,080 --> 00:32:28,640
Speaker 1: from like childhood of the Masters and enjoy or of

475
00:32:28,720 --> 00:32:33,720
Speaker 1: their Permento cheese sandwich. Her recipe, in her words, is

476
00:32:33,720 --> 00:32:36,280
Speaker 1: pretty close to the real thing um of note the

477
00:32:36,360 --> 00:32:39,760
Speaker 1: sandwiches and has pretty much always been a dollar and

478
00:32:39,800 --> 00:32:45,120
Speaker 1: fifty cents. Yeah. The brand that's responsible for putting together

479
00:32:45,440 --> 00:32:48,440
Speaker 1: the tournament is called Augusta National and uh, yeah, they

480
00:32:48,720 --> 00:32:51,680
Speaker 1: keep the food at the tournament inexpensive in general, I

481
00:32:51,720 --> 00:32:54,240
Speaker 1: think as a as a non to tradition, and also

482
00:32:54,320 --> 00:32:57,560
Speaker 1: to avoid customers who have already paid a premium for

483
00:32:57,600 --> 00:33:00,720
Speaker 1: tickets feeling like they're being gouged on snacks. Um. They

484
00:33:00,760 --> 00:33:04,320
Speaker 1: apparently pull in just ten million dollars a year from concessions,

485
00:33:04,920 --> 00:33:07,960
Speaker 1: but that's of a total of a hundred and twenty

486
00:33:08,000 --> 00:33:14,200
Speaker 1: million a year and so small, small percentage. Yes, um,

487
00:33:14,360 --> 00:33:17,880
Speaker 1: And I I was really tickled by in that Atlas

488
00:33:17,880 --> 00:33:21,280
Speaker 1: Obscura article about this. Um. He called out one of

489
00:33:21,280 --> 00:33:25,880
Speaker 1: his friends who tried to spend forty dollars on food

490
00:33:26,280 --> 00:33:29,040
Speaker 1: at the Master's and I couldn't do it and got

491
00:33:29,080 --> 00:33:33,040
Speaker 1: really sick. Oh no, yeah, so everything the food is

492
00:33:33,040 --> 00:33:37,480
Speaker 1: pretty cheap. Nothing else, but nothing else but right. As

493
00:33:37,520 --> 00:33:41,520
Speaker 1: more and more Southern authors started writing about pimento cheese, uh,

494
00:33:41,720 --> 00:33:44,240
Speaker 1: this pimento cheese that they had grown up with, that

495
00:33:44,360 --> 00:33:47,160
Speaker 1: had been made by family members, something they were nostalgic for.

496
00:33:47,360 --> 00:33:51,120
Speaker 1: Had this fondness for pimento cheese became more well known

497
00:33:51,240 --> 00:33:56,520
Speaker 1: and garnered more respects. Yeah. Starting around in the nineteen nineties,

498
00:33:56,640 --> 00:34:01,640
Speaker 1: recipes began appearing in cookbooks again. As Wayne wrote in

499
00:34:01,720 --> 00:34:04,680
Speaker 1: his listener mail that inspired this whole episode. The Southern

500
00:34:04,760 --> 00:34:07,960
Speaker 1: Food Ways Alliance hosted the Pimento Cheese Invitational and Oxford,

501
00:34:08,000 --> 00:34:12,520
Speaker 1: Mississippi in two thousand three. UM. Over three hundred folks

502
00:34:12,560 --> 00:34:16,160
Speaker 1: submitted recipes and wrote essays about their experiences with pimento

503
00:34:16,239 --> 00:34:19,200
Speaker 1: cheese what made it special to them. The winning recipe

504
00:34:19,239 --> 00:34:22,120
Speaker 1: from Nan Davis used her ants recipe that called for

505
00:34:22,200 --> 00:34:25,720
Speaker 1: homemade mayo and a blend of Worcester sauce, onion powder, sugar,

506
00:34:25,920 --> 00:34:31,760
Speaker 1: and red pepper. M Um and yeah. As the Southern

507
00:34:31,880 --> 00:34:35,880
Speaker 1: cuisine trend heated up in the twenty odds and teens,

508
00:34:36,400 --> 00:34:45,960
Speaker 1: um meno cheese spread sorry, I'm sorry, um more widely

509
00:34:46,040 --> 00:34:48,520
Speaker 1: across the United States, um to the point that it

510
00:34:48,560 --> 00:34:53,960
Speaker 1: was listed by Bonapetite as a food trend in Oh.

511
00:34:54,719 --> 00:34:57,960
Speaker 1: I would love to hear from other listeners outside of

512
00:34:58,000 --> 00:35:02,000
Speaker 1: the South if there's truth to that, or pimento cheese

513
00:35:02,080 --> 00:35:08,760
Speaker 1: is infiltrated other areas. I so, oh goodness. I forget

514
00:35:08,760 --> 00:35:11,239
Speaker 1: what article I was reading this in, but there was

515
00:35:11,600 --> 00:35:15,520
Speaker 1: one piece I I read preparing for this episode that

516
00:35:15,760 --> 00:35:20,000
Speaker 1: was talking about how Southerners have seen pimento cheese referred

517
00:35:20,040 --> 00:35:23,080
Speaker 1: to outside of the South, and about how like about

518
00:35:23,080 --> 00:35:26,719
Speaker 1: how like you can get dishes that include it in

519
00:35:26,920 --> 00:35:29,520
Speaker 1: you know, like anywhere in the country, but it might

520
00:35:29,560 --> 00:35:37,680
Speaker 1: be called like pimentos and cheese or like or like

521
00:35:37,719 --> 00:35:41,239
Speaker 1: a cheese and pimento spread or something like that, where

522
00:35:41,400 --> 00:35:43,760
Speaker 1: it's just like it's like, well, you were real close,

523
00:35:44,000 --> 00:35:55,320
Speaker 1: you were, you got you got near it? Right. Oh yeah, Well,

524
00:35:55,360 --> 00:35:57,680
Speaker 1: once we are able to safely start traveling again, we'll

525
00:35:57,719 --> 00:36:00,920
Speaker 1: have to keep an eye out. Oh yeah, yes, but

526
00:36:01,000 --> 00:36:02,640
Speaker 1: I think that's what we have to say about pimento

527
00:36:02,719 --> 00:36:05,960
Speaker 1: cheese for now. It is uh and we do have

528
00:36:06,000 --> 00:36:08,040
Speaker 1: some listener mail for you, but first we've got one

529
00:36:08,080 --> 00:36:18,839
Speaker 1: more quick break for a word from our sponsor. They

530
00:36:18,840 --> 00:36:21,960
Speaker 1: we're back, Thank you sponsor, Yes, thank you, We're back

531
00:36:22,000 --> 00:36:34,680
Speaker 1: with this listener. Yes, excellent. Have I mentioned I'm terrible

532
00:36:34,680 --> 00:36:46,040
Speaker 1: at golf? Yes, I have listener mail chimes with golf thieves. Uh. Yeah,

533
00:36:46,239 --> 00:36:50,000
Speaker 1: I also am. I even suck at putt putt like

534
00:36:50,040 --> 00:36:53,279
Speaker 1: I'm not. I'm just generally yeah, i'd like just never

535
00:36:53,360 --> 00:36:57,240
Speaker 1: learned how to do it. I cannot hit a golf

536
00:36:57,239 --> 00:37:01,160
Speaker 1: ball with a full swing with the golf club I

537
00:37:01,640 --> 00:37:05,160
Speaker 1: think that's impossible and that people who do it are magic.

538
00:37:05,440 --> 00:37:10,200
Speaker 1: So Valerie wrote, I listened to the root beer episode

539
00:37:10,200 --> 00:37:12,399
Speaker 1: in some letters about whether or not people like root beer,

540
00:37:12,480 --> 00:37:14,400
Speaker 1: and everybody talks about it as if there is a

541
00:37:14,440 --> 00:37:18,360
Speaker 1: single flavor called root beer. But in my experience, different

542
00:37:18,360 --> 00:37:20,879
Speaker 1: types of root beer taste very different from each other.

543
00:37:21,239 --> 00:37:24,000
Speaker 1: I don't drink sugary beverages anymore, but back in my youth,

544
00:37:24,239 --> 00:37:26,960
Speaker 1: hires an a and W root beer were sweeter and

545
00:37:27,120 --> 00:37:30,160
Speaker 1: entirely differently flavored from barks. The two flavors are so

546
00:37:30,239 --> 00:37:32,440
Speaker 1: different that to me, they might as well be entirely

547
00:37:32,480 --> 00:37:36,719
Speaker 1: different beverages. To me, Bark's taste very medicinal and unappealing

548
00:37:36,960 --> 00:37:39,719
Speaker 1: all my childhoodself like hires an A and W quite

549
00:37:39,760 --> 00:37:44,240
Speaker 1: a lot. The sugar ear the better. That makes sense.

550
00:37:44,400 --> 00:37:48,040
Speaker 1: That makes sense. That's sort of the you know not

551
00:37:48,239 --> 00:37:50,640
Speaker 1: everyone has a strong opinion about this. But the Coca

552
00:37:50,640 --> 00:37:54,000
Speaker 1: cola pepsi debate were there pretty similar. But to me,

553
00:37:54,040 --> 00:37:58,560
Speaker 1: pepsi is sweeter. Back when I drink soda, Coca cola

554
00:37:58,719 --> 00:38:03,600
Speaker 1: was the only way. I think that's also a very

555
00:38:03,640 --> 00:38:07,080
Speaker 1: Atlanta thing, um, because here you you grow up with

556
00:38:07,080 --> 00:38:11,000
Speaker 1: coca Cola products in more restaurants than not. And so yeah,

557
00:38:11,200 --> 00:38:14,920
Speaker 1: I coming from a family from the north, grew up

558
00:38:14,920 --> 00:38:19,759
Speaker 1: with Pepsi products and so as like a teenager when

559
00:38:19,760 --> 00:38:22,600
Speaker 1: I started seeing more like like I went to the

560
00:38:22,680 --> 00:38:25,880
Speaker 1: University of Florida and that is a Coca Cola campus,

561
00:38:26,040 --> 00:38:29,520
Speaker 1: and I was kind of like, what is this and

562
00:38:29,560 --> 00:38:36,040
Speaker 1: why my eyes wide in an outrage. That's like a system.

563
00:38:36,120 --> 00:38:41,640
Speaker 1: I talking to a pepsi person should be clear. Again,

564
00:38:41,680 --> 00:38:49,359
Speaker 1: I don't even drink either, but still, yes, um Coke

565
00:38:49,400 --> 00:38:51,879
Speaker 1: if y'all didn't know, is is based in Atlanta, so

566
00:38:52,040 --> 00:38:56,759
Speaker 1: it's a it's a very Atlanta thing. Yeah, at any rate,

567
00:38:57,200 --> 00:39:00,239
Speaker 1: uh Bob wrote, just heard the episode on set. Me

568
00:39:00,600 --> 00:39:02,279
Speaker 1: enjoyed it a lot. But when I heard you talk

569
00:39:02,320 --> 00:39:04,600
Speaker 1: about the uses for sesame, I noticed you left out

570
00:39:04,680 --> 00:39:07,880
Speaker 1: breakfast and our home here in China, a frequent addition

571
00:39:07,920 --> 00:39:10,319
Speaker 1: to the breakfast lineup that our Sun would choose before

572
00:39:10,360 --> 00:39:14,000
Speaker 1: leaving for college was glutinous rice balls um there as

573
00:39:14,040 --> 00:39:17,120
Speaker 1: the name implies, small white, somewhat squishy balls about the

574
00:39:17,120 --> 00:39:19,799
Speaker 1: size of ping pong balls and filled with those sweetish

575
00:39:20,160 --> 00:39:23,320
Speaker 1: black sesame filling. Other fillings are available, but the sesame

576
00:39:23,360 --> 00:39:26,440
Speaker 1: one is the most common a k A sweet sesame

577
00:39:26,520 --> 00:39:30,880
Speaker 1: dumplings ps. If you want a recipe for the perfect

578
00:39:31,040 --> 00:39:34,359
Speaker 1: dumpling dipping sauce, at least in my mind, it goes

579
00:39:34,400 --> 00:39:37,880
Speaker 1: like this. A couple of tablespoons of a good dark vinegar,

580
00:39:38,280 --> 00:39:42,000
Speaker 1: a teaspoon of minced garlic, a teaspoon or more of

581
00:39:42,040 --> 00:39:44,960
Speaker 1: homemade red chili oil with plenty of chopped read chilies

582
00:39:45,000 --> 00:39:49,080
Speaker 1: in it, and a quarter teaspoon of sesame oil. Throw

583
00:39:49,120 --> 00:39:51,760
Speaker 1: in a bit of freshly chopped cilantro stems, and all

584
00:39:52,000 --> 00:39:54,080
Speaker 1: never soy sauce. For me, that's more of a Southern

585
00:39:54,160 --> 00:39:56,919
Speaker 1: China thing. If you don't have any homemade chili oil,

586
00:39:56,960 --> 00:39:59,200
Speaker 1: it only takes a minute to make and the extra

587
00:39:59,239 --> 00:40:01,319
Speaker 1: will keep for a long time. Just put a couple

588
00:40:01,320 --> 00:40:04,080
Speaker 1: of tablespoons of red chili flakes like you might put

589
00:40:04,080 --> 00:40:07,120
Speaker 1: on a pizza, into a shatterproof bowl like the size

590
00:40:07,160 --> 00:40:09,800
Speaker 1: of a rice bowl, and then heat up enough oil.

591
00:40:10,040 --> 00:40:12,880
Speaker 1: Olive oil or some similar light tasting oil will do.

592
00:40:13,560 --> 00:40:16,360
Speaker 1: When it's really hot, like close to boiling or smoking,

593
00:40:16,640 --> 00:40:19,799
Speaker 1: just pour it over the chopped chilies. I usually make

594
00:40:19,840 --> 00:40:22,520
Speaker 1: about three quarters to one cup worth and use it

595
00:40:22,600 --> 00:40:25,120
Speaker 1: on lots of stuff tempted to do it with ghost

596
00:40:25,200 --> 00:40:34,439
Speaker 1: chili flakes too. Yes, all right, goodness, that sounds really

597
00:40:34,440 --> 00:40:38,200
Speaker 1: good to me. Um oh, now I want to try.

598
00:40:38,239 --> 00:40:41,600
Speaker 1: I've never cooked with ghosts chili. Oh no, that could

599
00:40:41,640 --> 00:40:44,719
Speaker 1: be a disaster. I don't feel like or I mean,

600
00:40:44,800 --> 00:40:48,839
Speaker 1: you'd probably enjoy it, but gosh, that's a lot. I'd

601
00:40:48,880 --> 00:40:52,360
Speaker 1: be like when I'm eventually, I feel like the foods

602
00:40:52,400 --> 00:40:54,640
Speaker 1: I make, it's just like how many hot sauces can

603
00:40:54,640 --> 00:40:56,879
Speaker 1: I add them here before? It's ridiculous And I feel

604
00:40:56,920 --> 00:41:01,160
Speaker 1: like that's what would happen. Yeah, yeah, chili flakes, it

605
00:41:01,160 --> 00:41:05,120
Speaker 1: would be kind of a arms race of spice. Oh

606
00:41:05,160 --> 00:41:08,480
Speaker 1: absolutely yeah. And um oh gosh, those are those little

607
00:41:08,640 --> 00:41:12,319
Speaker 1: glutinous rice sesame paste filled things are some of my

608
00:41:12,800 --> 00:41:16,520
Speaker 1: absolute favorite things. Um, I love. I've only ever had

609
00:41:16,560 --> 00:41:20,680
Speaker 1: them in the context of dim sum and uh in

610
00:41:21,280 --> 00:41:28,080
Speaker 1: America mostly. I mean, like, I understand that it's like

611
00:41:28,160 --> 00:41:31,360
Speaker 1: meant to be a brunch kind of situation. Um, but like,

612
00:41:31,400 --> 00:41:33,640
Speaker 1: I've never had it at home, and when I go out,

613
00:41:33,680 --> 00:41:36,120
Speaker 1: it's usually like a like a lunch to dinner kind

614
00:41:36,120 --> 00:41:39,719
Speaker 1: of situation for me and my friends. So right right,

615
00:41:40,040 --> 00:41:44,000
Speaker 1: they are delicious, Oh so good? Any kind of any

616
00:41:44,040 --> 00:41:50,120
Speaker 1: kind of glutinous rice related dumpling is probably my favorite. Yes,

617
00:41:51,960 --> 00:41:57,640
Speaker 1: that was a very sudden craving. I was not you

618
00:41:57,680 --> 00:42:00,520
Speaker 1: know you leave the Fimento cheese episode with with a

619
00:42:00,600 --> 00:42:05,680
Speaker 1: dim sum craving. That's just how it happens sometimes. Um.

620
00:42:06,360 --> 00:42:08,560
Speaker 1: Thanks to both of those listeners for writing in. If

621
00:42:08,560 --> 00:42:10,320
Speaker 1: you would like to write to us, you can or

622
00:42:10,440 --> 00:42:13,360
Speaker 1: emails hello at savor pod dot com. We're also on

623
00:42:13,400 --> 00:42:18,040
Speaker 1: social media. You can find us on Facebook, Instagram, and Twitter.

624
00:42:18,200 --> 00:42:20,879
Speaker 1: I forgot where we are for a second. All three

625
00:42:20,920 --> 00:42:23,520
Speaker 1: places at savor pod, and we do hope to hear

626
00:42:23,560 --> 00:42:26,200
Speaker 1: from you. Savor is a production of I Heart Radio.

627
00:42:26,320 --> 00:42:28,479
Speaker 1: For more podcasts from my heart Radio, you can visit

628
00:42:28,520 --> 00:42:31,319
Speaker 1: the I heart Radio app, Apple Podcasts, or wherever you

629
00:42:31,360 --> 00:42:33,719
Speaker 1: listen to your favorite shows. Thanks as always to our

630
00:42:33,760 --> 00:42:36,600
Speaker 1: super producers Dylan Fagan and Andrew Howard. Thanks to you

631
00:42:36,640 --> 00:42:38,359
Speaker 1: for listening, and we hope that lots more good things

632
00:42:38,400 --> 00:42:39,800
Speaker 1: are coming your way