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Speaker 1: My name is Evel Longoria and I am and welcome

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Speaker 1: to Hungry for History.

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Speaker 2: A podcast that explores our past and present through food.

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Speaker 1: On every episode, we'll talk about the history of some

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Speaker 1: of our favorite dishes, ingredients, and beverages from our culture.

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Speaker 2: So make yourself at home. Even themalas are such an

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Speaker 2: important part of holiday traditions. What other food scream Christmas

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Speaker 2: to yous?

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Speaker 1: It smells up the entire house of christ. Crispy fritters,

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Speaker 1: tust and cinnamon sugar. They are probably my favorite treat

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Speaker 1: to eat around the holidays.

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Speaker 2: Yeah, and you know I'm not a sugar person, but

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Speaker 2: I'll eat a bulo. I have a simple Bonuello recipe

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Speaker 2: in my cookbook and we're going to make them today.

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Speaker 2: When do you put up your Christmas tree? I put

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Speaker 2: it up early.

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Speaker 3: It's what It's my favorite time of the year. I

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Speaker 3: usually put it up the day after Thanksgiving.

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Speaker 2: You I do it before Thanksgiving because I want to

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Speaker 2: enjoy it. I would leave it up all year if

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Speaker 2: I wasn't criticized, like why are.

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Speaker 3: Your Christmas lights still up?

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Speaker 2: Where is your Christmas tree still up? Where did this

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Speaker 2: Christmas tree concept even come from?

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Speaker 4: But it's kind of odd. They're like, let's bring a

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Speaker 4: tree into the house. It is, it's super super weird. Yeah,

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Speaker 4: but it has many roots. Really, it all makes sense.

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Speaker 1: Even before the advent of Christianity, plants and trees that

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Speaker 1: remained green all year had a special meaning for people

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Speaker 1: in the winter, So today people decorate their homes with

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Speaker 1: pine trees or fir trees. Ancient people hung evergreen branches

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Speaker 1: over doors and windows, and in many countries always believed

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Speaker 1: that evergreens would keep away witches, ghosts, and evil.

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Speaker 2: Spirit But it was witches and ghost and evil spirits

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Speaker 2: only around at Christmas time.

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Speaker 3: Well no, not necessarily.

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Speaker 1: There's just this idea because it's so dark and everything's dead.

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Speaker 1: But even like in the northern Hemisphere, the shortest day

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Speaker 1: and the longest night of the year falls around Christmas

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Speaker 1: December twenty first or twenty seven.

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Speaker 3: The winter, the winter solstice.

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Speaker 1: So many ancient people believe that the sun was a

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Speaker 1: god and that winter came every year because the Sun

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Speaker 1: God had become sick and weak, and so by celebrating

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Speaker 1: the solstice, the Sun God would begin to get well.

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Speaker 1: And these evergreen branches reminded of all the green plants

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Speaker 1: that would regrow when the sun God regained strength, and

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Speaker 1: then summer would return.

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Speaker 2: But it was Germany that created the Christmas tree today

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Speaker 2: as we know it.

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Speaker 3: Today, as we know it Germany. Germany, yes, Germany.

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Speaker 1: So it's widely believed that Martin Luther, the sixteenth century

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Speaker 1: Protestant reformer, first added candles, like lighted candles to a tree.

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Speaker 3: After that seems like, no, I know, it's like, it's

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Speaker 3: really bad. I don't do this at home.

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Speaker 1: He was walking home when winter evening and he was

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Speaker 1: an by the stars twinkling amongst the you know, the trees,

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Speaker 1: the evergreens, and he wanted to recapture this moment and

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Speaker 1: the scene for his family, so he put up a

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Speaker 1: tree in his home and wired its branches with candle.

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Speaker 1: And so they brought the Pennsylvania Dutch, and they're called

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Speaker 1: Dutch because there were Deutsch, the German, not necessarily Dutch

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Speaker 1: from the Netherlands. They began immigrating to the US in

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Speaker 1: the nineteenth century and they would put up Christmas trees

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Speaker 1: exactly exactly. So they sort of introduced this tradition to

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Speaker 1: the US. And the Rockefeller Christmas Tree, which is my favorite.

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Speaker 1: I love to go to New York just to see

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Speaker 1: the Rockefeller Christmas tree that started in nineteen thirty one

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Speaker 1: in the Depression era. And it was a small, unadorned

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Speaker 1: tree set up by construction workers at the center of

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Speaker 1: a construction site.

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Speaker 2: How crazy. And then two years later another tree was

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Speaker 2: placed and this time with lights.

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Speaker 3: Yeah.

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Speaker 1: So it's a very new tradition, relatively new tradition.

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Speaker 2: And but for Mexicans, not only do we put a

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Speaker 2: Christmas tree up, we put out the new simiento. Did

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Speaker 2: you see my simiento?

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Speaker 3: And is that yes?

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Speaker 2: I mean it's modern.

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Speaker 3: But is that Jesus not babies? Maybe Jesus?

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Speaker 2: Yeah, yeah, it's a little contemporary. I love.

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Speaker 1: I have a little tiny neesimenta that I bought in

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Speaker 1: Mexico City many years ago.

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Speaker 3: It's tiny and it's clay.

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Speaker 2: Well for people who't know what nacimento is, it's the

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Speaker 2: Nativity set. Yes, so it's the birth of Jesus in

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Speaker 2: the in the manger with.

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Speaker 4: The little three kings and the little sheet Joseph and

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Speaker 4: Mary in the hay in the hey.

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Speaker 2: It's the sweetest thing. I there's so many things I

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Speaker 2: like in the Mexican culture at Christmas. Obviously, tamalas and

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Speaker 2: the nasimenthal but also boons is a big one for us.

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Speaker 2: We used to make I mean stacks of them and

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Speaker 2: give them away. We would give them way to neighbors

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Speaker 2: or it would be like a really it was like

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Speaker 2: our fruit cake.

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Speaker 3: Yeah, yeah, that's.

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Speaker 1: A really great way to think that.

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Speaker 3: I never really thought about it.

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Speaker 2: We just put them a bag. Yeah, we would just

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Speaker 2: tie it up and give it to neighbors. But Bunuelo's

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Speaker 2: were like big tradition for us. Yeah, us too. We

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Speaker 2: always got as gifts.

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Speaker 3: They're always given.

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Speaker 1: My mom used to always make the cookies all sorts

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Speaker 1: of different different cookies, but also like cinnamon and sugar cookies.

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Speaker 3: But it's just this tradition of gifting.

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Speaker 2: Well it's also for those of you that don't know,

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Speaker 2: it's almost like our it's like fried dough with cinnamon

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Speaker 2: and sugar. It's it's like another version of achiro but

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Speaker 2: flat but flat.

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Speaker 3: And some believe that.

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Speaker 2: Bonello's brought good luck for the new year. Yeah, yeah,

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Speaker 2: I remember that too.

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Speaker 1: Yeah I did not know that, but yeah, and they're

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Speaker 1: they're made with really basic ingredients flour, eggs, sugar, like

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Speaker 1: super super basic ingredients. There are lots of regional different

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Speaker 1: regional variations of boos in Mexico, but they're really laborious

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Speaker 1: to make. I know that yours are very kind of.

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Speaker 2: Simple, are very simple.

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Speaker 1: I don't think you're amazing.

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Speaker 2: I use my tortilla mix and just fried up and

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Speaker 2: it comes out spectacus spectacular, spectacular.

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Speaker 1: So there are different there's.

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Speaker 3: Yeah, have you heard about that you never heard of?

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Speaker 3: That is traditionally the dough.

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Speaker 1: It contains thick casquita, which is this mineral salt that

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Speaker 1: acts like as a leavening agent. And then it's that

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Speaker 1: with flour, eggs, water, sugar, melted butter, vanilla. It's like

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Speaker 1: a baking powder and then it rests and it's rolled

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Speaker 1: like you would roll out of flour.

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Speaker 3: Yeah, but to paper thin.

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Speaker 1: And sometimes you see cooks put like a clean dish

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Speaker 1: rug over their knee and then just roll them out

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Speaker 1: over their knee until it's paper, paper, paper, paper things.

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Speaker 2: I need a YouTube video of this, I don't I

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Speaker 2: look for one. I cannot picture rolling out this dough

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Speaker 2: on your knee.

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Speaker 1: Your knees until it's paper thin, and then it's deep fried,

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Speaker 1: and then it's rolled in cinemata deep.

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Speaker 2: Fried mind I love anything deep fried. And then there's

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Speaker 2: buns and those are like those rosette shaped Have you

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Speaker 2: seen those?

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Speaker 1: Yeah, it's basically like a mold that's a rosette shape

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Speaker 1: like a rose, like a kind of like a rose.

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Speaker 1: And then it's the same batter, but it's a looser batter,

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Speaker 1: and the mold is dipped into the batter and then

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Speaker 1: it's dropped into the hot oil and it's like this flour.

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Speaker 2: I've never seen it.

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Speaker 3: And then that's put out and mixed with the cinnamon sugar.

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Speaker 2: Wow. Well, when we come back, we're heading into the

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Speaker 2: kitchen to make my quick and easy boonellos for my

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Speaker 2: new cookbook.

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Speaker 1: If it's deep fried and rolled in cinnamon sugar, I'm

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Speaker 1: all about it.

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Speaker 2: We are in my kitchen, Yes, back in my kitchen.

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Speaker 2: We're gonna make boonellows.

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Speaker 3: Oh my gosh.

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Speaker 2: I grew up with bonellows.

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Speaker 1: Did you get my mom did never made them, but

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Speaker 1: we always had them.

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Speaker 2: Would you get them?

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Speaker 1: Usually around Christmas? And I feel like people would just.

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Speaker 3: Give them or just like gift them.

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Speaker 2: Like they just don't just have We would make that,

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Speaker 2: I specifically I would make them. I remember, like as

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Speaker 2: a ten year old making these.

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Speaker 1: Really this one that you were you're doing right now? Yes,

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Speaker 1: using rolling out these.

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Speaker 2: Yeah. So I always have fresh blot of the flower

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Speaker 2: tortillas in the fridge. I'll make a whole batch and

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Speaker 2: every day I just pull one out, two out, one

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Speaker 2: for me, one for something. So because it's the same

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Speaker 2: basis like as my as a flower tortilla. It's the

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Speaker 2: dough from flower tortilla. But instead of heating it on

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Speaker 2: akmal for a taco, we're gonna fry it.

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Speaker 1: Okay, So it's different than like thes that you could

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Speaker 1: that you get sort of around Christmas time.

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Speaker 3: No, that has egg, but this doesn't have egg, doesn't

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Speaker 3: it all? Yeah?

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Speaker 2: No, what has egg?

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Speaker 1: No? But this is like your family blo recipe. It's

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Speaker 1: like a like where does the egg go in the.

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Speaker 3: Batter in the dough?

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Speaker 2: Interesting?

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Speaker 1: Yeah?

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Speaker 2: Oh interesting?

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Speaker 1: Yeah? No, no, no, this is I noticed this when

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Speaker 1: you're this, But this is like a much easier.

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Speaker 2: Well yeah, this is the shortcut. Then I'm gonna put

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Speaker 2: you on sugar cinnamon sugar duty. Okay. Once we fry

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Speaker 2: these in vegetable oil, then we coat them in that.

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Speaker 3: Okay, this is the best part.

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Speaker 1: So I'm just gonna. Is there like a science to

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Speaker 1: this surgeon.

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Speaker 2: No, I just you know, whatever ratio you light.

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Speaker 3: Okay.

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Speaker 1: I love cinnamon sugar. It's one of my favorite favorite

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Speaker 1: favorite things in the world.

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Speaker 3: Really.

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Speaker 2: Yeah, I don't like it too cinnamon, okay, but no,

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Speaker 2: I mean, I mean you could put as much I

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Speaker 2: am putting the tortilla in the oil, Okay, I mean,

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Speaker 2: and you get it'll just start to bubble up. Fry

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Speaker 2: it in the oil, and then it honestly tastes like.

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Speaker 1: A churro because of the cinnamon sugar. Yeah, let's fried

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Speaker 1: dough that is gorgeous. So you're just frying it to

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Speaker 1: nice gold and brown.

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Speaker 3: Yeah, on both sides.

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Speaker 2: On both sides. Well right, yeah, and my cookbook it

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Speaker 2: says olive oil. But I think that's a mistake because

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Speaker 2: I don't want the olive taste of it.

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Speaker 3: Yeah, it would be too strong.

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Speaker 2: Yeah, that this is going to be the perfect one.

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Speaker 2: Like how pretty that is?

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Speaker 1: My gosh, it's beautiful size, golden with lots of bubbles.

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Speaker 1: And this is something like if people just have flower

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Speaker 1: thrtyas at home. Yeah, they could just make them. Yeah,

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Speaker 1: but not store bought, not store bought. No, no is

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Speaker 1: it too thick.

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Speaker 2: It has to be raw or else it won't. It

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Speaker 2: won't really, it won't taste it'll taste like a fried

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Speaker 2: tortilla as.

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Speaker 3: Opposed to.

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Speaker 2: Which is like for me, is a mix between funnel

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Speaker 2: kay chiro, like it's the best of all world.

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Speaker 1: It's just fried dough with cinnamon sugar. I mean, there's

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Speaker 1: nothing wrong with that.

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Speaker 2: Ever, that's what that cool for two seconds it could

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Speaker 2: there's bubbles.

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Speaker 1: Oh my gosh, beautiful, beautiful. That's it's probably a really

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Speaker 1: good flower. Yes, yeah, those bubbles.

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Speaker 2: Look at those bubbles.

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Speaker 1: Should I toss this now?

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Speaker 2: Yeah, go ahead and toss it because you don't want

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Speaker 2: it to cool down too fat, too much.

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Speaker 1: Yeah, because otherwise the goodness one sticks. I'm just tossing

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Speaker 1: it in the cinnamon sugar.

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Speaker 2: See how easy that is, My guys, were done. We've

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Speaker 2: already made it all right. Let's take a bite. Let's

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Speaker 2: take a bite, you know, and I usually can't wait

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Speaker 2: and I eat it too soon and then you burn

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Speaker 2: your telling me, yes, m there's like a donut.

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Speaker 3: Yeah. Mmmm it does. Hmm, it's really good.

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Speaker 1: Hmm.

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Speaker 2: You're gonna make it crisp beer. Mmm.

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Speaker 3: It tastes like the holidays.

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Speaker 2: Yeah, like the holidays. Yeah, tastes like the holidays, pretty

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Speaker 2: deep perfect.

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Speaker 3: Yeah.

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Speaker 2: Where did buonolos come from? What's the earliest sign of them?

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Speaker 1: Well, the earliest sign of bunola's in Mexico Isla Cruz.

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Speaker 2: Who we talked about in our Dessert episode.

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Speaker 1: In our Dessert episode, the earliest recipes in manuscript in

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Speaker 1: Mexico attributed to her in the seventeenth century, and she

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Speaker 1: has there are thirty six recipes in this manuscript and

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Speaker 1: there are three recipes for bunuelos in the manuscript. One

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Speaker 1: of them is bunoo, which is a similar batter, but

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Speaker 1: they have annis and they're molded by hand. And then

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Speaker 1: brinolos requeisson, which is flour a type of cheese. It's

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Speaker 1: like a cottage cheese and eggs dipped in lard, dipped

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Speaker 1: in lard, dipped in lard, super healthy and then served

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Speaker 1: with you know, tossed in cinnamon, sugar, or with some

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Speaker 1: sort of fruit sauce.

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Speaker 3: Gueso which has queso fresco.

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Speaker 1: Flour and butter rolled in a rolling pin and then

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Speaker 1: and then cut and then fried and lard.

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Speaker 3: And then she has a recipe for huelas what's that?

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Speaker 1: And that is the only one of these, all of

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Speaker 1: these recipes, that's the one that's similar to the modern

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Speaker 1: shaped that are roll thinly you know world that's like

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Speaker 1: a basically you know, thin fried rolled in cinnamon, sugar

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Speaker 1: and in chiapas. They're also they're still called alas. They're

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Speaker 1: also called panales nigo, which means children's diapers.

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Speaker 2: Oh, because they're trying triangular. Yes, don't go anywhere, hungry

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Speaker 2: for history will be right back. Wait, you have hanaka traditions, Yeah,

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Speaker 2: you have other traditions other than Mexican.

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Speaker 3: I do what I do. My husband's Jewish.

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Speaker 2: I did not know this, really, I did not know this.

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Speaker 2: That's amazing, muzzle.

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Speaker 1: Tall, thank you.

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Speaker 3: Yeah.

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Speaker 1: So I'm all of about the Christmas tree, the nacimento,

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Speaker 1: the menora, Like, oh my god. Ah, that's so you

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Speaker 1: get both the best best of both worlds. And it's

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Speaker 1: all like Jewish holidays are all about food. Oh, they're

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Speaker 1: all about the food and family. So it's like it's perfect.

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Speaker 1: It's the stuff that I love.

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Speaker 2: But it'snic is often called the Festival of Lights, right

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Speaker 2: it is?

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Speaker 1: It is because festival lights. Yes, well, because I love

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Speaker 1: that there's this writer. In cookbook author Leah Kunning, she

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Speaker 1: calls it the Festival of fried foods. So basically, oil

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Speaker 1: plays a very important role in this in the Hankah story.

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Speaker 1: So it does, it does, it's that's it's the whole

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Speaker 1: it's the whole thing. And this year is especially special

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Speaker 1: because Hankah falls on December twenty fifth. It's different every year.

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Speaker 1: It's around this time of year, but it's different every year.

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Speaker 1: So basically, the legend says that when the Maccabees recaptured

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Speaker 1: the temple in Jerusalem for the from the Solicits in

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Speaker 1: one sixty four BC, they found justin or enough oil

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Speaker 1: to light the manora for one night. But the oil,

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Speaker 1: miraculous do manage to last for up to.

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Speaker 3: Eight days, one for each night of Hanukkah.

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Speaker 1: So as a tribute to this oil, to this miraculous

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Speaker 1: jar of oil, Jews developed a custom of eating fried foods,

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Speaker 1: fried foods and oil on Hanagah. So the most popular

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Speaker 1: are potato lotkas, which is what I make every year on.

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Speaker 3: The first night of Hanakhah. I make a whole potato.

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Speaker 1: Latka nice and there's also these jelly donuts called soufka

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Speaker 1: yacht but.

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Speaker 3: My favorite of the potato lotkas. Really yeah, I've had those.

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Speaker 2: I must have had those.

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Speaker 3: Yeah.

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Speaker 1: It's basically shredded potato, right, and you get all of

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Speaker 1: the moisture out, so thank.

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Speaker 2: You to the burrow.

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Speaker 1: It's not as mushy as a hash brown because they're shredded.

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Speaker 3: And then my mouth is watering.

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Speaker 1: And then you'll add a little onion to it and

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Speaker 1: just you know different faberly, Well it's savory, yeah, okay,

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Speaker 1: and then for it and then flour a little bit

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Speaker 1: and it's like little fritters and then you fright and

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Speaker 1: you serve it with apple.

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Speaker 2: Sauce, apple sauce and potatoes. Yeah, that's interesting, it is.

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Speaker 2: I've definitely not had that.

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Speaker 3: Oh my gosh, it's so good. But yeah, it's the

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Speaker 3: fried food.

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Speaker 1: But the whole kind of jelly donut connection is so

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Speaker 1: interesting as well.

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Speaker 2: Are you talking about a jelly donut like dunkin donuts

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Speaker 2: jelly donut?

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Speaker 3: Kind of?

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Speaker 2: So where did that come from?

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Speaker 3: Kind of?

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Speaker 1: So the first known recipe for jelly donuts dates to

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Speaker 1: fourteen eighty five, to a German cookbook. It's actually one

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Speaker 1: of the earliest cookbooks ever printed on the printing press

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Speaker 1: it's called mastery in the kitchen, and it's.

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Speaker 3: Basically the first recipe for a jelly donut.

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Speaker 1: So stuff jelly and usually with these Tonica donuts are

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Speaker 1: stuffed with like a like a raspberry jelly, like some

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Speaker 1: sort of red jelly.

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Speaker 2: Why is fried food so good? Obviously, like it's usually

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Speaker 2: fried in some sort of fat, and fat is tasty.

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Speaker 2: But there's like, uh, there's a brain connection though, right, yeah.

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Speaker 1: Yeah, It's like the first bite is crunchy, and it

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Speaker 1: stimulates this auditory function of the brain and it's like, oh,

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Speaker 1: it's crunchy and most basically and then you bite into

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Speaker 1: it and it melts in your mouth. And most fried foods,

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Speaker 1: like or donuts, right or even like fried chicken, they're

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Speaker 1: even with your hands. So it's like this sense of intimacy.

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Speaker 1: So it really but.

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Speaker 2: It sends a like an auditory function of pleasure, like

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Speaker 2: a state of pleasure to your brain.

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Speaker 3: Isn't that interesting? Crunchy, the crunchy.

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Speaker 1: And then you have it with your hands and it

359
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Speaker 1: really involves all of the senses.

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Speaker 2: Wow, this makes so much sense. Like fried foods, it's

361
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Speaker 2: like it's not me, it's my brain. It's just my

362
00:17:39,119 --> 00:17:44,399
Speaker 2: brain being stimulated. Yes, when did bunuelo's become popular in

363
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Speaker 2: the US.

364
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Speaker 1: So they've been popular among Spanish speaking countries forever for centuries.

365
00:17:51,560 --> 00:17:55,399
Speaker 1: But the story is that Tony Specia, the owner of

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Speaker 1: the original Hemisphareos company, says it in nineteen sixty eight,

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Speaker 1: he and his friend, this guy named David Carter, were

368
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Speaker 1: talking about, oh, the World's First coming to San Antonio,

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Speaker 1: and they wanted to be a part of it. And

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Speaker 1: then Tony recalled a bunuelo recipe that his wife's grandmother

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Speaker 1: used to make on special occasions, and they traced this

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Speaker 1: recipe back to their to her great grandmother, a Signoraida

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Speaker 1: the Buscillos Utres, who was a descendant of the Canary

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Speaker 1: Islanders who had immigrated San Antonio in seventeen thirty one.

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Speaker 2: Wow.

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Speaker 1: So even though it was, you know, served at the

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00:18:33,280 --> 00:18:36,239
Speaker 1: World's Fair in nineteen sixty eight, this really suggests that

378
00:18:36,280 --> 00:18:40,320
Speaker 1: the recipe had been enjoyed in this area for you know,

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00:18:40,400 --> 00:18:42,360
Speaker 1: over two centuries by then.

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00:18:42,640 --> 00:18:45,280
Speaker 2: So and then the bunuelo's were the best selling food

381
00:18:45,359 --> 00:18:48,160
Speaker 2: item at that fair, and then that was it. They

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Speaker 2: continued to grow throughout Texas.

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00:18:50,640 --> 00:18:53,280
Speaker 3: Of course, it was the best selling of course. Of course,

384
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Speaker 3: of course.

385
00:18:53,920 --> 00:18:56,280
Speaker 2: I often say this like a bunuelo is just another

386
00:18:56,359 --> 00:19:01,680
Speaker 2: form of a turo, like the everything turroles, funnel cakes.

387
00:19:01,720 --> 00:19:05,040
Speaker 2: They're all fried dough and they just differ in shape.

388
00:19:05,119 --> 00:19:07,320
Speaker 2: And when they differ in shape, it kind of changes

389
00:19:07,359 --> 00:19:09,680
Speaker 2: the flavor a little bit and obviously the cooking method.

390
00:19:09,720 --> 00:19:13,879
Speaker 2: But they're all just heavenly deserved, they are. But a

391
00:19:13,880 --> 00:19:15,639
Speaker 2: lot of people don't know this. Churials are from Spain.

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00:19:16,680 --> 00:19:18,840
Speaker 2: If you ask a Mexican, they'll say they're from Mexico.

393
00:19:20,640 --> 00:19:24,080
Speaker 3: Well, yeah, they're from Spain, for sure. They originated in Spain.

394
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Speaker 2: And yeah.

395
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Speaker 1: It's a similar battery that it's placed to this metal

396
00:19:28,480 --> 00:19:33,600
Speaker 1: like a star shape tube or a piping bag, like.

397
00:19:33,560 --> 00:19:37,560
Speaker 2: A piping tube some sort. Yeah, and you you just

398
00:19:37,960 --> 00:19:39,520
Speaker 2: shoot it into some oil.

399
00:19:39,440 --> 00:19:41,440
Speaker 3: Exactly, and then you toss it in cinnamon sugar.

400
00:19:41,680 --> 00:19:45,800
Speaker 2: But like in Spain, you always have it with hot chocolate.

401
00:19:46,080 --> 00:19:48,400
Speaker 2: Not hot chocolate. You drink like chocolate that is hot,

402
00:19:48,560 --> 00:19:51,160
Speaker 2: so you dip it into like dense, right, like super

403
00:19:51,200 --> 00:19:54,239
Speaker 2: dense chocolate, like melted chocolate. So you don't have it

404
00:19:54,280 --> 00:19:56,800
Speaker 2: with drinking chocolate. It's like dipping to no. And in

405
00:19:56,840 --> 00:20:00,639
Speaker 2: Mexico it's more, yeah, but in Spain it's more with

406
00:20:00,920 --> 00:20:04,840
Speaker 2: melted chocolate. Yeah, every day. And you know in Spain

407
00:20:04,880 --> 00:20:07,639
Speaker 2: they're everywhere. To ridas are everywhere there on every corner.

408
00:20:07,640 --> 00:20:10,520
Speaker 2: And in Mexico actually the most famous in Mexico now

409
00:20:10,560 --> 00:20:14,240
Speaker 2: in La it's now in La Yeah, in La. Yeah.

410
00:20:14,359 --> 00:20:18,439
Speaker 1: Well in Orange County and they're opening they're about to

411
00:20:18,480 --> 00:20:21,800
Speaker 1: open one up. I was reading some morning, so like

412
00:20:21,880 --> 00:20:24,120
Speaker 1: in I want to say Silver Lake, I go park

413
00:20:24,200 --> 00:20:26,199
Speaker 1: like around there they're opening another.

414
00:20:27,680 --> 00:20:28,800
Speaker 3: They're they're opening one.

415
00:20:28,920 --> 00:20:29,080
Speaker 1: Well.

416
00:20:29,119 --> 00:20:34,240
Speaker 2: One of the oldest churrias that sells churros is in

417
00:20:34,440 --> 00:20:38,120
Speaker 2: Madrid from eighteen eighty three. Wow, they've been making sure

418
00:20:38,119 --> 00:20:40,399
Speaker 2: its a long time. And then funnel cakes did that

419
00:20:40,480 --> 00:20:41,840
Speaker 2: come after childros?

420
00:20:41,840 --> 00:20:46,639
Speaker 1: And not necessarily it's like stilts, one of those same things.

421
00:20:47,119 --> 00:20:50,119
Speaker 1: And so during the nineteenth century they were sold as

422
00:20:50,160 --> 00:20:52,679
Speaker 1: a novelty food item during Christmas and years in the

423
00:20:52,800 --> 00:20:55,680
Speaker 1: in the US, and so they are like an ang

424
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Speaker 1: more of an Anglo Norman medieval.

425
00:20:59,280 --> 00:21:00,719
Speaker 3: You know food.

426
00:21:01,200 --> 00:21:03,800
Speaker 1: And we even see it in the fourteenth century English

427
00:21:03,800 --> 00:21:06,280
Speaker 1: cookbook called the form of Curry, which is the form

428
00:21:06,320 --> 00:21:10,479
Speaker 1: of cooking. So but the funnel cakes sort of in

429
00:21:10,600 --> 00:21:13,919
Speaker 1: medieval times, these fritters were made by pouring batter through

430
00:21:13,960 --> 00:21:17,239
Speaker 1: a bowl with a small hole in the bottom, and

431
00:21:17,280 --> 00:21:20,320
Speaker 1: then they were back then they were doused with sugar

432
00:21:20,320 --> 00:21:21,760
Speaker 1: syrup and sprinkled with salt.

433
00:21:21,960 --> 00:21:22,920
Speaker 2: Oh interesting.

434
00:21:23,240 --> 00:21:26,200
Speaker 1: And in the US they became associated with the Pennsylvania Dutch,

435
00:21:26,240 --> 00:21:27,639
Speaker 1: the same people that were.

436
00:21:27,480 --> 00:21:29,720
Speaker 2: A group of German speaking immigrants.

437
00:21:30,400 --> 00:21:32,399
Speaker 3: They're the ones that about the Christmas tree.

438
00:21:32,560 --> 00:21:35,600
Speaker 2: Oh my god. They I need to thank these Pennsylvania

439
00:21:35,600 --> 00:21:38,440
Speaker 2: and Deutsche. I know, I know, in the Christmas tree

440
00:21:38,480 --> 00:21:41,200
Speaker 2: and funnel cake funnel okay, but they do funnel cakes.

441
00:21:41,280 --> 00:21:45,000
Speaker 1: Is usually with powdered sugar. That's the difference. It's cinema difference. Yeah,

442
00:21:45,080 --> 00:21:47,440
Speaker 1: that's the main difference. Is just powdered sugar. And now

443
00:21:47,480 --> 00:21:51,399
Speaker 1: it's a funnel But basically you basically pour the batter

444
00:21:51,560 --> 00:21:54,680
Speaker 1: in and then you sort of swirl it around into

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Speaker 1: the hot oil and creating this kind of like a

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Speaker 1: lace pattern.

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Speaker 3: Oh okay, and then douse it with this.

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Speaker 2: I love a funnelcake. If I'm at a fair, I'm

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Speaker 2: going straight to the funnelcake booth.

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Speaker 3: It's good stuff.

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Speaker 2: Happy holidays everyone. Next week we're going to be ringing

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Speaker 2: in the new Year with Kava, Proseco and Champagne Oh My.

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Speaker 1: We have a great episode planned for you all, so

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Speaker 1: see that happy holiday.

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Speaker 2: Bye Hungary. For History is a hyphen A media production

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Speaker 2: in partnership with Iheart's Michael Bura podcast network.

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Speaker 1: For more of your favorite shows, visit the iHeartRadio app,

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Speaker 1: Apple Podcasts, or wherever you get your podcasts.