Speaker 1: My name is Evel Longoria and I am and welcome
Speaker 1: to Hungry for History.
Speaker 2: A podcast that explores our past and present through food.
Speaker 1: On every episode, we'll talk about the history of some
Speaker 1: of our favorite dishes, ingredients, and beverages from our culture.
Speaker 2: So make yourself at home. Even themalas are such an
Speaker 2: important part of holiday traditions. What other food scream Christmas
Speaker 2: to yous?
Speaker 1: It smells up the entire house of christ. Crispy fritters,
Speaker 1: tust and cinnamon sugar. They are probably my favorite treat
Speaker 1: to eat around the holidays.
Speaker 2: Yeah, and you know I'm not a sugar person, but
Speaker 2: I'll eat a bulo. I have a simple Bonuello recipe
Speaker 2: in my cookbook and we're going to make them today.
Speaker 2: When do you put up your Christmas tree? I put
Speaker 2: it up early.
Speaker 3: It's what It's my favorite time of the year. I
Speaker 3: usually put it up the day after Thanksgiving.
Speaker 2: You I do it before Thanksgiving because I want to
Speaker 2: enjoy it. I would leave it up all year if
Speaker 2: I wasn't criticized, like why are.
Speaker 3: Your Christmas lights still up?
Speaker 2: Where is your Christmas tree still up? Where did this
Speaker 2: Christmas tree concept even come from?
Speaker 4: But it's kind of odd. They're like, let's bring a
Speaker 4: tree into the house. It is, it's super super weird. Yeah,
Speaker 4: but it has many roots. Really, it all makes sense.
Speaker 1: Even before the advent of Christianity, plants and trees that
Speaker 1: remained green all year had a special meaning for people
Speaker 1: in the winter, So today people decorate their homes with
Speaker 1: pine trees or fir trees. Ancient people hung evergreen branches
Speaker 1: over doors and windows, and in many countries always believed
Speaker 1: that evergreens would keep away witches, ghosts, and evil.
Speaker 2: Spirit But it was witches and ghost and evil spirits
Speaker 2: only around at Christmas time.
Speaker 3: Well no, not necessarily.
Speaker 1: There's just this idea because it's so dark and everything's dead.
Speaker 1: But even like in the northern Hemisphere, the shortest day
Speaker 1: and the longest night of the year falls around Christmas
Speaker 1: December twenty first or twenty seven.
Speaker 3: The winter, the winter solstice.
Speaker 1: So many ancient people believe that the sun was a
Speaker 1: god and that winter came every year because the Sun
Speaker 1: God had become sick and weak, and so by celebrating
Speaker 1: the solstice, the Sun God would begin to get well.
Speaker 1: And these evergreen branches reminded of all the green plants
Speaker 1: that would regrow when the sun God regained strength, and
Speaker 1: then summer would return.
Speaker 2: But it was Germany that created the Christmas tree today
Speaker 2: as we know it.
Speaker 3: Today, as we know it Germany. Germany, yes, Germany.
Speaker 1: So it's widely believed that Martin Luther, the sixteenth century
Speaker 1: Protestant reformer, first added candles, like lighted candles to a tree.
Speaker 3: After that seems like, no, I know, it's like, it's
Speaker 3: really bad. I don't do this at home.
Speaker 1: He was walking home when winter evening and he was
Speaker 1: an by the stars twinkling amongst the you know, the trees,
Speaker 1: the evergreens, and he wanted to recapture this moment and
Speaker 1: the scene for his family, so he put up a
Speaker 1: tree in his home and wired its branches with candle.
Speaker 1: And so they brought the Pennsylvania Dutch, and they're called
Speaker 1: Dutch because there were Deutsch, the German, not necessarily Dutch
Speaker 1: from the Netherlands. They began immigrating to the US in
Speaker 1: the nineteenth century and they would put up Christmas trees
Speaker 1: exactly exactly. So they sort of introduced this tradition to
Speaker 1: the US. And the Rockefeller Christmas Tree, which is my favorite.
Speaker 1: I love to go to New York just to see
Speaker 1: the Rockefeller Christmas tree that started in nineteen thirty one
Speaker 1: in the Depression era. And it was a small, unadorned
Speaker 1: tree set up by construction workers at the center of
Speaker 1: a construction site.
Speaker 2: How crazy. And then two years later another tree was
Speaker 2: placed and this time with lights.
Speaker 3: Yeah.
Speaker 1: So it's a very new tradition, relatively new tradition.
Speaker 2: And but for Mexicans, not only do we put a
Speaker 2: Christmas tree up, we put out the new simiento. Did
Speaker 2: you see my simiento?
Speaker 3: And is that yes?
Speaker 2: I mean it's modern.
Speaker 3: But is that Jesus not babies? Maybe Jesus?
Speaker 2: Yeah, yeah, it's a little contemporary. I love.
Speaker 1: I have a little tiny neesimenta that I bought in
Speaker 1: Mexico City many years ago.
Speaker 3: It's tiny and it's clay.
Speaker 2: Well for people who't know what nacimento is, it's the
Speaker 2: Nativity set. Yes, so it's the birth of Jesus in
Speaker 2: the in the manger with.
Speaker 4: The little three kings and the little sheet Joseph and
Speaker 4: Mary in the hay in the hey.
Speaker 2: It's the sweetest thing. I there's so many things I
Speaker 2: like in the Mexican culture at Christmas. Obviously, tamalas and
Speaker 2: the nasimenthal but also boons is a big one for us.
Speaker 2: We used to make I mean stacks of them and
Speaker 2: give them away. We would give them way to neighbors
Speaker 2: or it would be like a really it was like
Speaker 2: our fruit cake.
Speaker 3: Yeah, yeah, that's.
Speaker 1: A really great way to think that.
Speaker 3: I never really thought about it.
Speaker 2: We just put them a bag. Yeah, we would just
Speaker 2: tie it up and give it to neighbors. But Bunuelo's
Speaker 2: were like big tradition for us. Yeah, us too. We
Speaker 2: always got as gifts.
Speaker 3: They're always given.
Speaker 1: My mom used to always make the cookies all sorts
Speaker 1: of different different cookies, but also like cinnamon and sugar cookies.
Speaker 3: But it's just this tradition of gifting.
Speaker 2: Well it's also for those of you that don't know,
Speaker 2: it's almost like our it's like fried dough with cinnamon
Speaker 2: and sugar. It's it's like another version of achiro but
Speaker 2: flat but flat.
Speaker 3: And some believe that.
Speaker 2: Bonello's brought good luck for the new year. Yeah, yeah,
Speaker 2: I remember that too.
Speaker 1: Yeah I did not know that, but yeah, and they're
Speaker 1: they're made with really basic ingredients flour, eggs, sugar, like
Speaker 1: super super basic ingredients. There are lots of regional different
Speaker 1: regional variations of boos in Mexico, but they're really laborious
Speaker 1: to make. I know that yours are very kind of.
Speaker 2: Simple, are very simple.
Speaker 1: I don't think you're amazing.
Speaker 2: I use my tortilla mix and just fried up and
Speaker 2: it comes out spectacus spectacular, spectacular.
Speaker 1: So there are different there's.
Speaker 3: Yeah, have you heard about that you never heard of?
Speaker 3: That is traditionally the dough.
Speaker 1: It contains thick casquita, which is this mineral salt that
Speaker 1: acts like as a leavening agent. And then it's that
Speaker 1: with flour, eggs, water, sugar, melted butter, vanilla. It's like
Speaker 1: a baking powder and then it rests and it's rolled
Speaker 1: like you would roll out of flour.
Speaker 3: Yeah, but to paper thin.
Speaker 1: And sometimes you see cooks put like a clean dish
Speaker 1: rug over their knee and then just roll them out
Speaker 1: over their knee until it's paper, paper, paper, paper things.
Speaker 2: I need a YouTube video of this, I don't I
Speaker 2: look for one. I cannot picture rolling out this dough
Speaker 2: on your knee.
Speaker 1: Your knees until it's paper thin, and then it's deep fried,
Speaker 1: and then it's rolled in cinemata deep.
Speaker 2: Fried mind I love anything deep fried. And then there's
Speaker 2: buns and those are like those rosette shaped Have you
Speaker 2: seen those?
Speaker 1: Yeah, it's basically like a mold that's a rosette shape
Speaker 1: like a rose, like a kind of like a rose.
Speaker 1: And then it's the same batter, but it's a looser batter,
Speaker 1: and the mold is dipped into the batter and then
Speaker 1: it's dropped into the hot oil and it's like this flour.
Speaker 2: I've never seen it.
Speaker 3: And then that's put out and mixed with the cinnamon sugar.
Speaker 2: Wow. Well, when we come back, we're heading into the
Speaker 2: kitchen to make my quick and easy boonellos for my
Speaker 2: new cookbook.
Speaker 1: If it's deep fried and rolled in cinnamon sugar, I'm
Speaker 1: all about it.
Speaker 2: We are in my kitchen, Yes, back in my kitchen.
Speaker 2: We're gonna make boonellows.
Speaker 3: Oh my gosh.
Speaker 2: I grew up with bonellows.
Speaker 1: Did you get my mom did never made them, but
Speaker 1: we always had them.
Speaker 2: Would you get them?
Speaker 1: Usually around Christmas? And I feel like people would just.
Speaker 3: Give them or just like gift them.
Speaker 2: Like they just don't just have We would make that,
Speaker 2: I specifically I would make them. I remember, like as
Speaker 2: a ten year old making these.
Speaker 1: Really this one that you were you're doing right now? Yes,
Speaker 1: using rolling out these.
Speaker 2: Yeah. So I always have fresh blot of the flower
Speaker 2: tortillas in the fridge. I'll make a whole batch and
Speaker 2: every day I just pull one out, two out, one
Speaker 2: for me, one for something. So because it's the same
Speaker 2: basis like as my as a flower tortilla. It's the
Speaker 2: dough from flower tortilla. But instead of heating it on
Speaker 2: akmal for a taco, we're gonna fry it.
Speaker 1: Okay, So it's different than like thes that you could
Speaker 1: that you get sort of around Christmas time.
Speaker 3: No, that has egg, but this doesn't have egg, doesn't
Speaker 3: it all? Yeah?
Speaker 2: No, what has egg?
Speaker 1: No? But this is like your family blo recipe. It's
Speaker 1: like a like where does the egg go in the.
Speaker 3: Batter in the dough?
Speaker 2: Interesting?
Speaker 1: Yeah?
Speaker 2: Oh interesting?
Speaker 1: Yeah? No, no, no, this is I noticed this when
Speaker 1: you're this, But this is like a much easier.
Speaker 2: Well yeah, this is the shortcut. Then I'm gonna put
Speaker 2: you on sugar cinnamon sugar duty. Okay. Once we fry
Speaker 2: these in vegetable oil, then we coat them in that.
Speaker 3: Okay, this is the best part.
Speaker 1: So I'm just gonna. Is there like a science to
Speaker 1: this surgeon.
Speaker 2: No, I just you know, whatever ratio you light.
Speaker 3: Okay.
Speaker 1: I love cinnamon sugar. It's one of my favorite favorite
Speaker 1: favorite things in the world.
Speaker 3: Really.
Speaker 2: Yeah, I don't like it too cinnamon, okay, but no,
Speaker 2: I mean, I mean you could put as much I
Speaker 2: am putting the tortilla in the oil, Okay, I mean,
Speaker 2: and you get it'll just start to bubble up. Fry
Speaker 2: it in the oil, and then it honestly tastes like.
Speaker 1: A churro because of the cinnamon sugar. Yeah, let's fried
Speaker 1: dough that is gorgeous. So you're just frying it to
Speaker 1: nice gold and brown.
Speaker 3: Yeah, on both sides.
Speaker 2: On both sides. Well right, yeah, and my cookbook it
Speaker 2: says olive oil. But I think that's a mistake because
Speaker 2: I don't want the olive taste of it.
Speaker 3: Yeah, it would be too strong.
Speaker 2: Yeah, that this is going to be the perfect one.
Speaker 2: Like how pretty that is?
Speaker 1: My gosh, it's beautiful size, golden with lots of bubbles.
Speaker 1: And this is something like if people just have flower
Speaker 1: thrtyas at home. Yeah, they could just make them. Yeah,
Speaker 1: but not store bought, not store bought. No, no is
Speaker 1: it too thick.
Speaker 2: It has to be raw or else it won't. It
Speaker 2: won't really, it won't taste it'll taste like a fried
Speaker 2: tortilla as.
Speaker 3: Opposed to.
Speaker 2: Which is like for me, is a mix between funnel
Speaker 2: kay chiro, like it's the best of all world.
Speaker 1: It's just fried dough with cinnamon sugar. I mean, there's
Speaker 1: nothing wrong with that.
Speaker 2: Ever, that's what that cool for two seconds it could
Speaker 2: there's bubbles.
Speaker 1: Oh my gosh, beautiful, beautiful. That's it's probably a really
Speaker 1: good flower. Yes, yeah, those bubbles.
Speaker 2: Look at those bubbles.
Speaker 1: Should I toss this now?
Speaker 2: Yeah, go ahead and toss it because you don't want
Speaker 2: it to cool down too fat, too much.
Speaker 1: Yeah, because otherwise the goodness one sticks. I'm just tossing
Speaker 1: it in the cinnamon sugar.
Speaker 2: See how easy that is, My guys, were done. We've
Speaker 2: already made it all right. Let's take a bite. Let's
Speaker 2: take a bite, you know, and I usually can't wait
Speaker 2: and I eat it too soon and then you burn
Speaker 2: your telling me, yes, m there's like a donut.
Speaker 3: Yeah. Mmmm it does. Hmm, it's really good.
Speaker 1: Hmm.
Speaker 2: You're gonna make it crisp beer. Mmm.
Speaker 3: It tastes like the holidays.
Speaker 2: Yeah, like the holidays. Yeah, tastes like the holidays, pretty
Speaker 2: deep perfect.
Speaker 3: Yeah.
Speaker 2: Where did buonolos come from? What's the earliest sign of them?
Speaker 1: Well, the earliest sign of bunola's in Mexico Isla Cruz.
Speaker 2: Who we talked about in our Dessert episode.
Speaker 1: In our Dessert episode, the earliest recipes in manuscript in
Speaker 1: Mexico attributed to her in the seventeenth century, and she
Speaker 1: has there are thirty six recipes in this manuscript and
Speaker 1: there are three recipes for bunuelos in the manuscript. One
Speaker 1: of them is bunoo, which is a similar batter, but
Speaker 1: they have annis and they're molded by hand. And then
Speaker 1: brinolos requeisson, which is flour a type of cheese. It's
Speaker 1: like a cottage cheese and eggs dipped in lard, dipped
Speaker 1: in lard, dipped in lard, super healthy and then served
Speaker 1: with you know, tossed in cinnamon, sugar, or with some
Speaker 1: sort of fruit sauce.
Speaker 3: Gueso which has queso fresco.
Speaker 1: Flour and butter rolled in a rolling pin and then
Speaker 1: and then cut and then fried and lard.
Speaker 3: And then she has a recipe for huelas what's that?
Speaker 1: And that is the only one of these, all of
Speaker 1: these recipes, that's the one that's similar to the modern
Speaker 1: shaped that are roll thinly you know world that's like
Speaker 1: a basically you know, thin fried rolled in cinnamon, sugar
Speaker 1: and in chiapas. They're also they're still called alas. They're
Speaker 1: also called panales nigo, which means children's diapers.
Speaker 2: Oh, because they're trying triangular. Yes, don't go anywhere, hungry
Speaker 2: for history will be right back. Wait, you have hanaka traditions, Yeah,
Speaker 2: you have other traditions other than Mexican.
Speaker 3: I do what I do. My husband's Jewish.
Speaker 2: I did not know this, really, I did not know this.
Speaker 2: That's amazing, muzzle.
Speaker 1: Tall, thank you.
Speaker 3: Yeah.
Speaker 1: So I'm all of about the Christmas tree, the nacimento,
Speaker 1: the menora, Like, oh my god. Ah, that's so you
Speaker 1: get both the best best of both worlds. And it's
Speaker 1: all like Jewish holidays are all about food. Oh, they're
Speaker 1: all about the food and family. So it's like it's perfect.
Speaker 1: It's the stuff that I love.
Speaker 2: But it'snic is often called the Festival of Lights, right
Speaker 2: it is?
Speaker 1: It is because festival lights. Yes, well, because I love
Speaker 1: that there's this writer. In cookbook author Leah Kunning, she
Speaker 1: calls it the Festival of fried foods. So basically, oil
Speaker 1: plays a very important role in this in the Hankah story.
Speaker 1: So it does, it does, it's that's it's the whole
Speaker 1: it's the whole thing. And this year is especially special
Speaker 1: because Hankah falls on December twenty fifth. It's different every year.
Speaker 1: It's around this time of year, but it's different every year.
Speaker 1: So basically, the legend says that when the Maccabees recaptured
Speaker 1: the temple in Jerusalem for the from the Solicits in
Speaker 1: one sixty four BC, they found justin or enough oil
Speaker 1: to light the manora for one night. But the oil,
Speaker 1: miraculous do manage to last for up to.
Speaker 3: Eight days, one for each night of Hanukkah.
Speaker 1: So as a tribute to this oil, to this miraculous
Speaker 1: jar of oil, Jews developed a custom of eating fried foods,
Speaker 1: fried foods and oil on Hanagah. So the most popular
Speaker 1: are potato lotkas, which is what I make every year on.
Speaker 3: The first night of Hanakhah. I make a whole potato.
Speaker 1: Latka nice and there's also these jelly donuts called soufka
Speaker 1: yacht but.
Speaker 3: My favorite of the potato lotkas. Really yeah, I've had those.
Speaker 2: I must have had those.
Speaker 3: Yeah.
Speaker 1: It's basically shredded potato, right, and you get all of
Speaker 1: the moisture out, so thank.
Speaker 2: You to the burrow.
Speaker 1: It's not as mushy as a hash brown because they're shredded.
Speaker 3: And then my mouth is watering.
Speaker 1: And then you'll add a little onion to it and
Speaker 1: just you know different faberly, Well it's savory, yeah, okay,
Speaker 1: and then for it and then flour a little bit
Speaker 1: and it's like little fritters and then you fright and
Speaker 1: you serve it with apple.
Speaker 2: Sauce, apple sauce and potatoes. Yeah, that's interesting, it is.
Speaker 2: I've definitely not had that.
Speaker 3: Oh my gosh, it's so good. But yeah, it's the
Speaker 3: fried food.
Speaker 1: But the whole kind of jelly donut connection is so
Speaker 1: interesting as well.
Speaker 2: Are you talking about a jelly donut like dunkin donuts
Speaker 2: jelly donut?
Speaker 3: Kind of?
Speaker 2: So where did that come from?
Speaker 3: Kind of?
Speaker 1: So the first known recipe for jelly donuts dates to
Speaker 1: fourteen eighty five, to a German cookbook. It's actually one
Speaker 1: of the earliest cookbooks ever printed on the printing press
Speaker 1: it's called mastery in the kitchen, and it's.
Speaker 3: Basically the first recipe for a jelly donut.
Speaker 1: So stuff jelly and usually with these Tonica donuts are
Speaker 1: stuffed with like a like a raspberry jelly, like some
Speaker 1: sort of red jelly.
Speaker 2: Why is fried food so good? Obviously, like it's usually
Speaker 2: fried in some sort of fat, and fat is tasty.
Speaker 2: But there's like, uh, there's a brain connection though, right, yeah.
Speaker 1: Yeah, It's like the first bite is crunchy, and it
Speaker 1: stimulates this auditory function of the brain and it's like, oh,
Speaker 1: it's crunchy and most basically and then you bite into
Speaker 1: it and it melts in your mouth. And most fried foods,
Speaker 1: like or donuts, right or even like fried chicken, they're
Speaker 1: even with your hands. So it's like this sense of intimacy.
Speaker 1: So it really but.
Speaker 2: It sends a like an auditory function of pleasure, like
Speaker 2: a state of pleasure to your brain.
Speaker 3: Isn't that interesting? Crunchy, the crunchy.
Speaker 1: And then you have it with your hands and it
Speaker 1: really involves all of the senses.
Speaker 2: Wow, this makes so much sense. Like fried foods, it's
Speaker 2: like it's not me, it's my brain. It's just my
Speaker 2: brain being stimulated. Yes, when did bunuelo's become popular in
Speaker 2: the US.
Speaker 1: So they've been popular among Spanish speaking countries forever for centuries.
Speaker 1: But the story is that Tony Specia, the owner of
Speaker 1: the original Hemisphareos company, says it in nineteen sixty eight,
Speaker 1: he and his friend, this guy named David Carter, were
Speaker 1: talking about, oh, the World's First coming to San Antonio,
Speaker 1: and they wanted to be a part of it. And
Speaker 1: then Tony recalled a bunuelo recipe that his wife's grandmother
Speaker 1: used to make on special occasions, and they traced this
Speaker 1: recipe back to their to her great grandmother, a Signoraida
Speaker 1: the Buscillos Utres, who was a descendant of the Canary
Speaker 1: Islanders who had immigrated San Antonio in seventeen thirty one.
Speaker 2: Wow.
Speaker 1: So even though it was, you know, served at the
Speaker 1: World's Fair in nineteen sixty eight, this really suggests that
Speaker 1: the recipe had been enjoyed in this area for you know,
Speaker 1: over two centuries by then.
Speaker 2: So and then the bunuelo's were the best selling food
Speaker 2: item at that fair, and then that was it. They
Speaker 2: continued to grow throughout Texas.
Speaker 3: Of course, it was the best selling of course. Of course,
Speaker 3: of course.
Speaker 2: I often say this like a bunuelo is just another
Speaker 2: form of a turo, like the everything turroles, funnel cakes.
Speaker 2: They're all fried dough and they just differ in shape.
Speaker 2: And when they differ in shape, it kind of changes
Speaker 2: the flavor a little bit and obviously the cooking method.
Speaker 2: But they're all just heavenly deserved, they are. But a
Speaker 2: lot of people don't know this. Churials are from Spain.
Speaker 2: If you ask a Mexican, they'll say they're from Mexico.
Speaker 3: Well, yeah, they're from Spain, for sure. They originated in Spain.
Speaker 2: And yeah.
Speaker 1: It's a similar battery that it's placed to this metal
Speaker 1: like a star shape tube or a piping bag, like.
Speaker 2: A piping tube some sort. Yeah, and you you just
Speaker 2: shoot it into some oil.
Speaker 3: Exactly, and then you toss it in cinnamon sugar.
Speaker 2: But like in Spain, you always have it with hot chocolate.
Speaker 2: Not hot chocolate. You drink like chocolate that is hot,
Speaker 2: so you dip it into like dense, right, like super
Speaker 2: dense chocolate, like melted chocolate. So you don't have it
Speaker 2: with drinking chocolate. It's like dipping to no. And in
Speaker 2: Mexico it's more, yeah, but in Spain it's more with
Speaker 2: melted chocolate. Yeah, every day. And you know in Spain
Speaker 2: they're everywhere. To ridas are everywhere there on every corner.
Speaker 2: And in Mexico actually the most famous in Mexico now
Speaker 2: in La it's now in La Yeah, in La. Yeah.
Speaker 1: Well in Orange County and they're opening they're about to
Speaker 1: open one up. I was reading some morning, so like
Speaker 1: in I want to say Silver Lake, I go park
Speaker 1: like around there they're opening another.
Speaker 3: They're they're opening one.
Speaker 1: Well.
Speaker 2: One of the oldest churrias that sells churros is in
Speaker 2: Madrid from eighteen eighty three. Wow, they've been making sure
Speaker 2: its a long time. And then funnel cakes did that
Speaker 2: come after childros?
Speaker 1: And not necessarily it's like stilts, one of those same things.
Speaker 1: And so during the nineteenth century they were sold as
Speaker 1: a novelty food item during Christmas and years in the
Speaker 1: in the US, and so they are like an ang
Speaker 1: more of an Anglo Norman medieval.
Speaker 3: You know food.
Speaker 1: And we even see it in the fourteenth century English
Speaker 1: cookbook called the form of Curry, which is the form
Speaker 1: of cooking. So but the funnel cakes sort of in
Speaker 1: medieval times, these fritters were made by pouring batter through
Speaker 1: a bowl with a small hole in the bottom, and
Speaker 1: then they were back then they were doused with sugar
Speaker 1: syrup and sprinkled with salt.
Speaker 2: Oh interesting.
Speaker 1: And in the US they became associated with the Pennsylvania Dutch,
Speaker 1: the same people that were.
Speaker 2: A group of German speaking immigrants.
Speaker 3: They're the ones that about the Christmas tree.
Speaker 2: Oh my god. They I need to thank these Pennsylvania
Speaker 2: and Deutsche. I know, I know, in the Christmas tree
Speaker 2: and funnel cake funnel okay, but they do funnel cakes.
Speaker 1: Is usually with powdered sugar. That's the difference. It's cinema difference. Yeah,
Speaker 1: that's the main difference. Is just powdered sugar. And now
Speaker 1: it's a funnel But basically you basically pour the batter
Speaker 1: in and then you sort of swirl it around into
Speaker 1: the hot oil and creating this kind of like a
Speaker 1: lace pattern.
Speaker 3: Oh okay, and then douse it with this.
Speaker 2: I love a funnelcake. If I'm at a fair, I'm
Speaker 2: going straight to the funnelcake booth.
Speaker 3: It's good stuff.
Speaker 2: Happy holidays everyone. Next week we're going to be ringing
Speaker 2: in the new Year with Kava, Proseco and Champagne Oh My.
Speaker 1: We have a great episode planned for you all, so
Speaker 1: see that happy holiday.
Speaker 2: Bye Hungary. For History is a hyphen A media production
Speaker 2: in partnership with Iheart's Michael Bura podcast network.
Speaker 1: For more of your favorite shows, visit the iHeartRadio app,
Speaker 1: Apple Podcasts, or wherever you get your podcasts.