1
00:00:08,000 --> 00:00:10,280
Speaker 1: Hello, and welcome to Savor Prodiction of I Heart Radio.

2
00:00:10,360 --> 00:00:12,920
Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we're

3
00:00:12,920 --> 00:00:19,200
Speaker 1: talking about Scrapple. Yes, scrapple requested. A lot of you

4
00:00:19,280 --> 00:00:21,920
Speaker 1: have requested this, which I absolutely love because as we're

5
00:00:21,920 --> 00:00:24,480
Speaker 1: going to get into, this is a very region specific thing.

6
00:00:24,720 --> 00:00:29,639
Speaker 1: It is. Yeah, I've never heard of scrapple. I've never

7
00:00:29,720 --> 00:00:33,640
Speaker 1: had scrapple. I keep thinking people mean snapple or scrabble

8
00:00:34,520 --> 00:00:36,640
Speaker 1: every time, like I've looked it up, because when listeners

9
00:00:36,680 --> 00:00:38,920
Speaker 1: send it, I'm like, is that a funny typeo? And

10
00:00:39,040 --> 00:00:41,680
Speaker 1: I'll go search it and I think I've done this

11
00:00:41,800 --> 00:00:45,199
Speaker 1: five times, and every time I'm surprised by Oh that's why,

12
00:00:45,400 --> 00:00:48,839
Speaker 1: that's right. Yeah. See, this is so funny to me

13
00:00:48,880 --> 00:00:52,960
Speaker 1: because I am from like the relatively narrow band of

14
00:00:53,040 --> 00:00:57,160
Speaker 1: the United States that scrapple originated in and is popular

15
00:00:57,240 --> 00:00:59,520
Speaker 1: in um because I was I was born in Ohio

16
00:00:59,720 --> 00:01:01,960
Speaker 1: and and even lived in like the Poconos for a

17
00:01:02,000 --> 00:01:05,160
Speaker 1: minute when I was a kid. So uh so, yeah,

18
00:01:05,160 --> 00:01:07,200
Speaker 1: this is a dish that I'm familiar with from my

19
00:01:07,319 --> 00:01:13,000
Speaker 1: childhood and you know, aside from visiting Philly as an adult, like,

20
00:01:13,040 --> 00:01:16,240
Speaker 1: I never get it anymore because it doesn't really it

21
00:01:16,280 --> 00:01:21,000
Speaker 1: doesn't really exist outside of that one like mid Atlantic area. Um,

22
00:01:21,040 --> 00:01:24,440
Speaker 1: the next time you're in Philly, dude, go get some also,

23
00:01:24,760 --> 00:01:26,839
Speaker 1: man like, like get some like red Eye gravy in there,

24
00:01:26,920 --> 00:01:30,120
Speaker 1: just like eat everything at the Redding Terminal Market. Go

25
00:01:30,200 --> 00:01:33,800
Speaker 1: to there and get one of each done. This is

26
00:01:33,840 --> 00:01:37,240
Speaker 1: the task I can accomplish, and I will happily undertake.

27
00:01:38,120 --> 00:01:41,400
Speaker 1: I you clearly don't understand how many foods there are

28
00:01:41,440 --> 00:01:44,360
Speaker 1: at the Reading Terminal Market, but I appreciate your enthusiasm.

29
00:01:46,040 --> 00:01:54,680
Speaker 1: I will give it my best. I've done similar things before. Um,

30
00:01:55,120 --> 00:01:59,360
Speaker 1: Apparently November apparently we're so late because November is National

31
00:01:59,360 --> 00:02:04,000
Speaker 1: scrappleman Um. November nine, in particular is National Scrapple Day

32
00:02:05,120 --> 00:02:13,600
Speaker 1: hashtag two and late. Oh yeah, but oh, I guess

33
00:02:13,600 --> 00:02:15,520
Speaker 1: this brings us to your question. I love the idea

34
00:02:15,560 --> 00:02:17,720
Speaker 1: that some of you listeners, I guarantee have no idea

35
00:02:17,760 --> 00:02:19,400
Speaker 1: what we're talking about. So this is actually going to

36
00:02:19,440 --> 00:02:27,600
Speaker 1: be enlightening for you. Yeah. Yeah, Scrapple. What is it? Well,

37
00:02:28,280 --> 00:02:32,320
Speaker 1: scrapple is a type of like pork based meat loaf. Um,

38
00:02:32,520 --> 00:02:35,720
Speaker 1: It's it's a loaf made with ground pork, corn meal,

39
00:02:35,960 --> 00:02:39,359
Speaker 1: sometimes buckwheat flour or wheat flour, and seasoned with a

40
00:02:39,560 --> 00:02:43,760
Speaker 1: savory herbs like sage or time or coriander or majorum

41
00:02:43,880 --> 00:02:47,600
Speaker 1: or um savory plus salt and black pepper. Sometimes stuff

42
00:02:47,639 --> 00:02:50,320
Speaker 1: like garlic and onion makes sway in there. Sometimes uh,

43
00:02:50,480 --> 00:02:54,440
Speaker 1: dairy products, sometimes sweet stuff like maple syrup. It's a

44
00:02:54,520 --> 00:02:58,040
Speaker 1: it's a highly personalized choice of what you put in there,

45
00:02:58,160 --> 00:03:05,280
Speaker 1: and highly geographically uh um specific. Yeah, so so you

46
00:03:04,880 --> 00:03:07,200
Speaker 1: you you put all that stuff together. It's molded into

47
00:03:07,200 --> 00:03:09,840
Speaker 1: a loaf, and then that loaf is sliced and pan

48
00:03:10,000 --> 00:03:12,760
Speaker 1: fried and often served as a breakfast protein with a

49
00:03:13,080 --> 00:03:15,640
Speaker 1: with a babel syrup or other sugary stuff like apple

50
00:03:15,680 --> 00:03:19,560
Speaker 1: butter or molasses or table syrup for a topping, although

51
00:03:19,600 --> 00:03:25,440
Speaker 1: sweet toppings, depending on where you are, are slightly controversial. UM.

52
00:03:25,639 --> 00:03:29,800
Speaker 1: I understand that savory toppings like a pepper or a

53
00:03:29,800 --> 00:03:34,720
Speaker 1: green tomato relish um or catchup or old bass sauce

54
00:03:35,040 --> 00:03:40,360
Speaker 1: are also depending on where you are controversial. Love it.

55
00:03:41,720 --> 00:03:44,320
Speaker 1: It can be served plaine is like a side dish

56
00:03:44,480 --> 00:03:48,120
Speaker 1: or or on a sandwich. Um. And the part that

57
00:03:48,160 --> 00:03:50,960
Speaker 1: you use can be any cut really but it's best

58
00:03:51,000 --> 00:03:54,000
Speaker 1: to have a good blend of meat and fat and

59
00:03:54,120 --> 00:03:57,240
Speaker 1: collagen um because because you want that that loaf, you

60
00:03:57,280 --> 00:04:00,320
Speaker 1: know to to to gel up right um. And so

61
00:04:00,360 --> 00:04:02,680
Speaker 1: you can get that by cooking down a bone skin,

62
00:04:02,840 --> 00:04:05,160
Speaker 1: tough cuts some meat stuff like that organ meat can

63
00:04:05,160 --> 00:04:07,520
Speaker 1: be involved to like liver, which will give the final

64
00:04:07,520 --> 00:04:10,520
Speaker 1: product a more like um like patte like flavor, a

65
00:04:10,560 --> 00:04:13,360
Speaker 1: little bit more mineral to it and um. So so

66
00:04:13,400 --> 00:04:17,280
Speaker 1: to to make it, you simmer your your pork products

67
00:04:17,279 --> 00:04:20,320
Speaker 1: and your spices until you've made a good broth and

68
00:04:20,320 --> 00:04:23,320
Speaker 1: and the meat is like super tender um. Then you

69
00:04:23,400 --> 00:04:25,880
Speaker 1: strain the pork from the broth um and cook the

70
00:04:25,880 --> 00:04:28,520
Speaker 1: corn meal and any other grains that you're using in

71
00:04:28,560 --> 00:04:31,080
Speaker 1: the broth. Then grind the pork stuff and add it

72
00:04:31,120 --> 00:04:34,479
Speaker 1: back in. When the grains are cooked through and and

73
00:04:34,560 --> 00:04:36,599
Speaker 1: the and the batter is thick, you pour the batter

74
00:04:36,640 --> 00:04:39,599
Speaker 1: into a loaf pan and chill it until solid um.

75
00:04:39,640 --> 00:04:41,800
Speaker 1: And then after that you can cut off slices as

76
00:04:41,880 --> 00:04:44,880
Speaker 1: needed and fry them up usually like low and slow,

77
00:04:45,040 --> 00:04:50,640
Speaker 1: until they're golden brown. And the result is like tender

78
00:04:50,640 --> 00:04:53,920
Speaker 1: and fatty and kind of melty with this layer of

79
00:04:53,960 --> 00:04:58,920
Speaker 1: crisp from the fry, so warming and savory and salty.

80
00:04:59,160 --> 00:05:04,440
Speaker 1: And uh, it's like a breakfast pork sausage meatloaf, like

81
00:05:04,480 --> 00:05:09,479
Speaker 1: a like a fried breakfast patte. Um. It's like Pennsylvania's

82
00:05:09,520 --> 00:05:13,520
Speaker 1: like homemade answer to spam. Um. So it's which I'm

83
00:05:13,600 --> 00:05:15,360
Speaker 1: which might be a turn off for some people too,

84
00:05:15,560 --> 00:05:18,680
Speaker 1: But for anyone who understands the joy of like a

85
00:05:18,800 --> 00:05:23,839
Speaker 1: really good um like like fried spam slice, then you

86
00:05:23,880 --> 00:05:25,839
Speaker 1: understand what I'm talking about. It's a little bit softer

87
00:05:25,960 --> 00:05:28,640
Speaker 1: than spam, though typically spam is a little bit more

88
00:05:28,680 --> 00:05:32,279
Speaker 1: like I'm like jelled. I guess I'm I'm making this

89
00:05:32,400 --> 00:05:34,920
Speaker 1: gesture with my hand like a like a muppet, like

90
00:05:35,080 --> 00:05:37,400
Speaker 1: like I'm making my hand talk like a muppet and

91
00:05:37,440 --> 00:05:39,640
Speaker 1: that and A you can't see it, and and B

92
00:05:39,839 --> 00:05:46,400
Speaker 1: I'm not sure if it's actually communicating anything. Um well,

93
00:05:46,440 --> 00:05:50,040
Speaker 1: I I do know that there is like a southern

94
00:05:50,160 --> 00:05:55,159
Speaker 1: version that's very similar to this liver mush, the kind

95
00:05:55,200 --> 00:06:01,440
Speaker 1: of Ohio area one. It's like getta goetta yeah yeah,

96
00:06:01,600 --> 00:06:04,440
Speaker 1: um yeah, though Higo version is made with with oats

97
00:06:04,600 --> 00:06:08,640
Speaker 1: instead of usually a corn meal and or buckwheat. Um.

98
00:06:08,640 --> 00:06:11,400
Speaker 1: And I've heard that, yeah, that the Southern mush is

99
00:06:11,440 --> 00:06:15,680
Speaker 1: a very similar dish. If I if you had asked

100
00:06:15,680 --> 00:06:17,599
Speaker 1: me before we did this research and I had to

101
00:06:17,720 --> 00:06:20,839
Speaker 1: guess what scrapple was, I thought it was like an

102
00:06:20,880 --> 00:06:27,120
Speaker 1: apple dessert crackers. I don't know why crackers are involved though,

103
00:06:27,920 --> 00:06:33,760
Speaker 1: um something some memories rolling around up in there. Maybe

104
00:06:33,760 --> 00:06:38,880
Speaker 1: all I mean that they are frequently like another popular area,

105
00:06:39,920 --> 00:06:45,080
Speaker 1: especially Pennsylvania area, breakfast side dish are stewed or fried apples.

106
00:06:45,160 --> 00:06:49,080
Speaker 1: So maybe maybe, maybe, like you have somewhere in the past,

107
00:06:49,160 --> 00:06:53,400
Speaker 1: seen a photograph that's giving me more credit than I

108
00:06:53,440 --> 00:06:56,960
Speaker 1: would give me, and I appreciate it. I have no idea.

109
00:06:56,960 --> 00:06:59,679
Speaker 1: I think it might just because Snapple and I guess Apple,

110
00:07:00,360 --> 00:07:06,200
Speaker 1: Snapple apple scrapple, scrapple. Yeah, yeah, but all right, it

111
00:07:06,360 --> 00:07:12,000
Speaker 1: is not in fact that. What about the nutrition, It

112
00:07:12,040 --> 00:07:14,360
Speaker 1: depends on court, of course, on how you make it. Um,

113
00:07:14,400 --> 00:07:17,000
Speaker 1: But it tends to be a nutrient dense food, you know,

114
00:07:17,040 --> 00:07:19,880
Speaker 1: lots of itemins and minerals, punch a protein, heavy on

115
00:07:19,920 --> 00:07:24,600
Speaker 1: the fats, um watching portion sizes. Eat a vegetable, yes, yeah,

116
00:07:24,680 --> 00:07:28,920
Speaker 1: always eat. We do have a few numbers for even

117
00:07:28,960 --> 00:07:32,920
Speaker 1: though this is a very specific thing we do. We do. Yeah,

118
00:07:33,040 --> 00:07:37,240
Speaker 1: So this is. For a long time, scrapple has been

119
00:07:37,240 --> 00:07:40,440
Speaker 1: a food of convenience and thrift. Um. It's often been

120
00:07:40,520 --> 00:07:45,760
Speaker 1: drighted because of that, and now though it is appearing

121
00:07:45,920 --> 00:07:50,160
Speaker 1: more and more on upscale menus. The owner of one

122
00:07:50,200 --> 00:07:53,040
Speaker 1: of these restaurants offering scrapple at one of these Yeah

123
00:07:53,520 --> 00:07:56,920
Speaker 1: on more upscale places said that one of the biggest

124
00:07:57,000 --> 00:08:01,120
Speaker 1: questions at their meetings of the employees is how to

125
00:08:01,200 --> 00:08:04,200
Speaker 1: describe scrapple to people who don't know what it is

126
00:08:04,600 --> 00:08:09,160
Speaker 1: like in an appetizing way. Um. According to him, if

127
00:08:09,160 --> 00:08:11,520
Speaker 1: you put it in the same vein as patte or

128
00:08:11,560 --> 00:08:15,080
Speaker 1: French chacutie, people are more on board, which I think

129
00:08:15,120 --> 00:08:19,920
Speaker 1: is very telling. Yeah tudes around food. Sure, absolutely, it's

130
00:08:19,960 --> 00:08:22,400
Speaker 1: it's by it's from poor people don't want it. It's

131
00:08:22,440 --> 00:08:28,520
Speaker 1: by poor people in France. Give it to me like what? Yeah? Interesting? Um.

132
00:08:28,560 --> 00:08:32,480
Speaker 1: Ivan Ramen in New York has a scrapple waffle which

133
00:08:32,559 --> 00:08:37,440
Speaker 1: is apparently very instagrammable and critically acclaimed. I mentioned this

134
00:08:37,520 --> 00:08:42,960
Speaker 1: because pretty much every article I read mentioned yes. And

135
00:08:43,120 --> 00:08:46,600
Speaker 1: there are a few scrapple festivals like Philadelphia's Scrapple Fest

136
00:08:46,720 --> 00:08:51,720
Speaker 1: and Delawares, Bridgeville, Apple Scrapple Festival, that's fun to say,

137
00:08:52,480 --> 00:08:55,760
Speaker 1: which attracts about twenty five thousand visitors in a non

138
00:08:55,800 --> 00:08:59,920
Speaker 1: pandemic year. Of course. Yeah yeah, a leading scrapple brand.

139
00:09:00,320 --> 00:09:03,600
Speaker 1: Rappa is from that town. Wrap up. I've never heard

140
00:09:03,600 --> 00:09:07,040
Speaker 1: the set out loud before, No, but now I I

141
00:09:07,240 --> 00:09:13,640
Speaker 1: recently was thinking about. Yeah, yeah, so there you go.

142
00:09:13,720 --> 00:09:16,840
Speaker 1: That's how I pronounced it my head. Uh, there is

143
00:09:16,880 --> 00:09:21,720
Speaker 1: a scrapple beer and a scrapple vodka. Yeah yeah, dog

144
00:09:21,760 --> 00:09:26,360
Speaker 1: fish Head made a wrap wrapper Heck, I know that.

145
00:09:26,400 --> 00:09:27,960
Speaker 1: No matter how I say it, I'm going to be

146
00:09:28,000 --> 00:09:30,240
Speaker 1: saying it wrong and someone is going to write and

147
00:09:30,280 --> 00:09:33,680
Speaker 1: angry and I'm so sorry. Um but yeah, that stuff

148
00:09:33,720 --> 00:09:38,880
Speaker 1: infused stout called beer for Breakfast UM. And then this

149
00:09:39,000 --> 00:09:43,560
Speaker 1: distillery called a Painted Stave Distilling out of Delaware UM

150
00:09:43,679 --> 00:09:47,920
Speaker 1: made an off the hoof vodka UM, which is flavored

151
00:09:48,000 --> 00:09:51,760
Speaker 1: with with scrapple and scrapple seasonings. During the second distillation,

152
00:09:52,240 --> 00:09:54,720
Speaker 1: like like the same way that you make gin, you're

153
00:09:54,800 --> 00:09:59,040
Speaker 1: essentially making like a like a vodka t um, but

154
00:09:59,120 --> 00:10:02,559
Speaker 1: you know, with scrap bowl instead of like gin, herbs

155
00:10:02,600 --> 00:10:09,240
Speaker 1: and spices. Yeah, and apparently it like quickly became the

156
00:10:09,280 --> 00:10:13,000
Speaker 1: most popular product in their portfolio. Um this was around.

157
00:10:13,559 --> 00:10:17,440
Speaker 1: I haven't followed up, but I love this. I love it. Yeah, yeah, Well,

158
00:10:17,480 --> 00:10:20,839
Speaker 1: I have to say people are very passionate, the people

159
00:10:20,880 --> 00:10:24,240
Speaker 1: and the scrapple No, are very passionate about it. I

160
00:10:24,360 --> 00:10:28,559
Speaker 1: love it, and it's really funny even I was just like,

161
00:10:28,640 --> 00:10:31,200
Speaker 1: I wanted to put in scrapple no other word in

162
00:10:31,240 --> 00:10:34,559
Speaker 1: Google and see what came up, and like the second page,

163
00:10:34,600 --> 00:10:36,920
Speaker 1: I think it was like Atlanta people trying to get

164
00:10:36,920 --> 00:10:39,160
Speaker 1: ahold of scrapple, Like where tell me where I can

165
00:10:39,240 --> 00:10:44,199
Speaker 1: find scrapple. I need it? Huh. So people people seem

166
00:10:44,240 --> 00:10:48,640
Speaker 1: to really dig it. Yeah. It is a polarizing food.

167
00:10:48,760 --> 00:10:50,880
Speaker 1: I think that. And I think that there's there's this

168
00:10:51,000 --> 00:10:56,199
Speaker 1: like this like lingering um bias against it um where

169
00:10:56,400 --> 00:10:57,840
Speaker 1: you know, kind of kind of the same way that

170
00:10:57,880 --> 00:11:01,280
Speaker 1: people have a lingering bias against against any kind of

171
00:11:01,280 --> 00:11:06,679
Speaker 1: awful product UM, where it's like oh, oregan meat gross um.

172
00:11:06,720 --> 00:11:11,559
Speaker 1: But but those things are delicious. Yeah. I very much

173
00:11:11,559 --> 00:11:17,440
Speaker 1: want to try it, I have to say. But in

174
00:11:17,480 --> 00:11:20,520
Speaker 1: the meantime, we do have some history for you. We do.

175
00:11:20,600 --> 00:11:22,280
Speaker 1: But first we've got a quick break for a word

176
00:11:22,280 --> 00:11:33,880
Speaker 1: from sponsor, and we're back, thank you sponsoring, Yes, thank you.

177
00:11:34,920 --> 00:11:42,000
Speaker 1: So loaves made of various cuts of meat go away back, yes,

178
00:11:42,400 --> 00:11:47,280
Speaker 1: like before ancient Rome. But we're not really going to

179
00:11:47,360 --> 00:11:49,640
Speaker 1: dig into that today. I feel like we've discussed it

180
00:11:49,679 --> 00:11:52,560
Speaker 1: in various episodes though, Oh sure, yeah, at the very

181
00:11:52,640 --> 00:11:57,920
Speaker 1: least in the burger episode we would have touched on that. Yeah, right, um,

182
00:11:57,960 --> 00:12:02,880
Speaker 1: but today scrapple. Scrapple in particular, arrived in what would

183
00:12:02,880 --> 00:12:07,079
Speaker 1: become Philadelphia from Germany, and the German scrapple making tradition

184
00:12:07,400 --> 00:12:10,840
Speaker 1: goes back to the sixte century. It was often a

185
00:12:10,920 --> 00:12:15,720
Speaker 1: part of pig butchering rituals in rural areas where like

186
00:12:15,800 --> 00:12:19,719
Speaker 1: everything but the oink, as they say, Um, basically every

187
00:12:19,760 --> 00:12:21,920
Speaker 1: part of the pig that didn't end up in sausage

188
00:12:22,000 --> 00:12:26,600
Speaker 1: or bacon went into blood puddings or black puddings are

189
00:12:26,760 --> 00:12:30,360
Speaker 1: in scrapple. It was a way to save money and

190
00:12:30,600 --> 00:12:33,280
Speaker 1: stretch food out to make it last longer by using

191
00:12:33,320 --> 00:12:36,079
Speaker 1: every part of the pig. Yeah, and getting like all

192
00:12:36,120 --> 00:12:38,000
Speaker 1: the meat off the bones, um and all that stuff.

193
00:12:38,040 --> 00:12:40,720
Speaker 1: You know. It's the same way whenever you make a

194
00:12:40,800 --> 00:12:44,439
Speaker 1: super broth, you're you're from and you know, if you're

195
00:12:44,520 --> 00:12:46,840
Speaker 1: using a chicken to make a chicken soup, then you're

196
00:12:46,920 --> 00:12:51,320
Speaker 1: basically doing the same thing, right. Um. And since corn

197
00:12:51,360 --> 00:12:55,679
Speaker 1: meal wasn't available in Europe, this early German version didn't

198
00:12:55,800 --> 00:12:59,000
Speaker 1: use it, but frequently it used buck wheat in its place,

199
00:12:59,000 --> 00:13:02,600
Speaker 1: which also helped it lasts longer. Um, along with savory

200
00:13:02,600 --> 00:13:06,640
Speaker 1: spices like sage. One of the popular German names for

201
00:13:06,720 --> 00:13:12,480
Speaker 1: this dish pun hoss, translates to hand rabbit, which I love. Yeah,

202
00:13:12,520 --> 00:13:15,800
Speaker 1: And this makes me wonder if it's like, if it's like, um,

203
00:13:15,840 --> 00:13:21,720
Speaker 1: a cousin to the idea of Welsh rabbit, which is

204
00:13:21,800 --> 00:13:25,360
Speaker 1: this like this like kind of long diss on Welsh

205
00:13:25,400 --> 00:13:28,560
Speaker 1: people in multiple ways because it doesn't involve any rabbit.

206
00:13:28,640 --> 00:13:33,120
Speaker 1: This is like melty cheese on toast. Um. But rabbit

207
00:13:33,160 --> 00:13:35,680
Speaker 1: at the time was considered a poor people's food. But

208
00:13:35,720 --> 00:13:40,360
Speaker 1: the Welsh were like so poor they can't even eat rabbit. Um.

209
00:13:40,400 --> 00:13:46,280
Speaker 1: So so I wonder, yeah, if that's like a similar anomology,

210
00:13:46,520 --> 00:13:50,560
Speaker 1: or if it's just a coincidence and totally unrelated. Yeah,

211
00:13:50,600 --> 00:13:53,400
Speaker 1: I mean that would makes sense because the Germans, as

212
00:13:53,440 --> 00:13:56,720
Speaker 1: we've discussed before, are usually so like on the nose

213
00:13:56,880 --> 00:14:01,920
Speaker 1: with their names. Yeah, what it is what I understand

214
00:14:02,000 --> 00:14:07,120
Speaker 1: rabbit was involved in this. Um. No, I don't think so. Yeah,

215
00:14:07,240 --> 00:14:11,839
Speaker 1: I don't think so. When German immigrants settled in the

216
00:14:11,880 --> 00:14:16,880
Speaker 1: Pennsylvania area, their meatloaf traditions collided with similar traditions of

217
00:14:16,920 --> 00:14:19,960
Speaker 1: English colonists that were already there. Um, and the buck

218
00:14:20,000 --> 00:14:23,960
Speaker 1: we replaced are supplemented, the corn meal and in general

219
00:14:24,000 --> 00:14:27,040
Speaker 1: available ingredients were used. Um, and many people making it

220
00:14:27,120 --> 00:14:30,520
Speaker 1: left out the blood. Yeah and uh. The switch away

221
00:14:30,560 --> 00:14:33,920
Speaker 1: from blood might have been due to uh to Philadelphia

222
00:14:34,200 --> 00:14:38,360
Speaker 1: sugar refineries calling for pigs blood for for use in

223
00:14:38,400 --> 00:14:41,360
Speaker 1: their manufacturing process, like during one of the clarifying steps.

224
00:14:41,400 --> 00:14:44,160
Speaker 1: Don't worry, the sugar at the end of the process

225
00:14:44,200 --> 00:14:47,000
Speaker 1: didn't have any blood in it. Um. But but yeah

226
00:14:47,080 --> 00:14:50,840
Speaker 1: yeah so so Thus um blood, which would have traditionally

227
00:14:51,160 --> 00:14:54,000
Speaker 1: been UM been like a like a like a waste

228
00:14:54,040 --> 00:14:57,800
Speaker 1: product from the butchering that you can use as a

229
00:14:57,840 --> 00:15:01,080
Speaker 1: food product. Um would have gone from being a food

230
00:15:01,120 --> 00:15:06,760
Speaker 1: product to it to a cash product. So yeah, yes. Uh.

231
00:15:06,880 --> 00:15:11,240
Speaker 1: The English also influenced the name changed to scrapple, though

232
00:15:11,360 --> 00:15:14,520
Speaker 1: some German immigrants, particularly in rural areas, kept the German

233
00:15:14,600 --> 00:15:18,360
Speaker 1: name from what I understand still to this day. Um

234
00:15:18,400 --> 00:15:21,040
Speaker 1: The words scrapple first showed up in their written record

235
00:15:21,240 --> 00:15:29,120
Speaker 1: in the twenties. But okay, why the name scrapple, as

236
00:15:29,200 --> 00:15:32,520
Speaker 1: is so often the case, No one is entirely sure.

237
00:15:33,760 --> 00:15:38,000
Speaker 1: According to food historian William Ay's, Weaver's a combination of

238
00:15:38,000 --> 00:15:41,400
Speaker 1: the English word scrapple, which referred to kitchen tools in

239
00:15:41,440 --> 00:15:45,960
Speaker 1: the shape of a spade or leftover food scraps, and

240
00:15:46,200 --> 00:15:50,520
Speaker 1: the German word for a slice of scrapple pon has cropple.

241
00:15:51,640 --> 00:15:55,080
Speaker 1: Another possible explanation is that the name is an English

242
00:15:55,080 --> 00:15:57,440
Speaker 1: invention that chosen for a product made of what they

243
00:15:57,560 --> 00:16:03,280
Speaker 1: viewed as possibly do vious meat scraps. I have to

244
00:16:03,280 --> 00:16:05,360
Speaker 1: say again, I don't know why I thought it was

245
00:16:05,360 --> 00:16:08,400
Speaker 1: an apple dessert, but I never put together like the scrape,

246
00:16:10,240 --> 00:16:13,800
Speaker 1: just scrapple, which I've told Laura and it is so

247
00:16:13,880 --> 00:16:19,280
Speaker 1: fun to say. Um Boy's Weaver also astute Lee noted

248
00:16:19,360 --> 00:16:22,560
Speaker 1: quote changed the name to polenta nera or black polenta

249
00:16:22,640 --> 00:16:25,400
Speaker 1: or polenta made with buck wheat. You can sell scrapple

250
00:16:25,440 --> 00:16:30,440
Speaker 1: in any upscale restaurant. Yep uh. He wrote a book

251
00:16:30,440 --> 00:16:33,320
Speaker 1: on scrapple in two thousand three called country scrapple, so

252
00:16:33,440 --> 00:16:38,160
Speaker 1: he knows what he's talking about, Yes, whatever the case.

253
00:16:38,280 --> 00:16:42,800
Speaker 1: Scrapple got swept up in industrialization by the mid eighteen hundreds,

254
00:16:42,800 --> 00:16:46,720
Speaker 1: thanks in part two, larger urban populations that weren't slaughtering

255
00:16:46,720 --> 00:16:51,240
Speaker 1: their own pigs necessarily and an increased demand for industrialized

256
00:16:51,280 --> 00:16:55,920
Speaker 1: foods due to the Civil War. The first company to

257
00:16:55,960 --> 00:16:59,400
Speaker 1: commercially mass produce scrapple was hapr St Pork Products in

258
00:16:59,440 --> 00:17:04,560
Speaker 1: Pennsylvania in eighteen sixty three. Production for some companies that

259
00:17:04,640 --> 00:17:07,639
Speaker 1: mass produced scrapple reached up to one thousand pounds a

260
00:17:07,680 --> 00:17:13,480
Speaker 1: week dang. A few cookbooks and newspaper articles also printed

261
00:17:13,680 --> 00:17:16,800
Speaker 1: recipes and tips for scrapple around this time, including Elizabeth

262
00:17:16,800 --> 00:17:21,480
Speaker 1: Ellicottli's eighteen sixty nine cookbook Domestic Cookery, And this was

263
00:17:21,600 --> 00:17:24,639
Speaker 1: the recipe from there. Take eight pounds of scraps of

264
00:17:24,680 --> 00:17:27,800
Speaker 1: pork that will not do for sausage. Boil it in

265
00:17:27,920 --> 00:17:31,480
Speaker 1: four gowns of water when tinder, chop fine, strange the

266
00:17:31,520 --> 00:17:35,800
Speaker 1: liquor our liquor, and pour it back into the pot.

267
00:17:35,880 --> 00:17:39,040
Speaker 1: But in the meat season it was sage, summer savory,

268
00:17:39,119 --> 00:17:41,600
Speaker 1: salt and pepper to taste. Stir in a quart of

269
00:17:41,680 --> 00:17:44,640
Speaker 1: corn meal after simmering a few minutes, thicken it with

270
00:17:44,640 --> 00:17:49,320
Speaker 1: buckwheat flour. Very thick, very thick. That was emphasis me

271
00:17:52,080 --> 00:17:56,479
Speaker 1: like summer savory. So savory is an herb. So summer

272
00:17:56,520 --> 00:17:59,320
Speaker 1: savory is a specific type of savory as opposed to

273
00:17:59,440 --> 00:18:03,040
Speaker 1: winter savory. Yeah, it sounds like a clue character though

274
00:18:07,119 --> 00:18:11,320
Speaker 1: I like it. Um. A fun and probably not true

275
00:18:11,600 --> 00:18:18,919
Speaker 1: story credits Scrapple with the creation of labor Day. Legend

276
00:18:18,920 --> 00:18:22,399
Speaker 1: has it that a union member in Philadelphia's Pond Hoss

277
00:18:22,480 --> 00:18:26,320
Speaker 1: packers by the name of Rasher Liverburg, which when I

278
00:18:26,359 --> 00:18:28,359
Speaker 1: read that name, I was like, I don't know about

279
00:18:29,280 --> 00:18:33,960
Speaker 1: I'm already a little suspicious, but that would be excellent,

280
00:18:34,720 --> 00:18:39,960
Speaker 1: oh so excellent of true. Rasher Liverburg Um he called

281
00:18:40,000 --> 00:18:43,240
Speaker 1: for a day off in September when members of the

282
00:18:43,400 --> 00:18:48,600
Speaker 1: union could enjoy their product, their Scrapple, in eighteen seventy nine.

283
00:18:49,359 --> 00:18:51,920
Speaker 1: And I guess it worked out at least in this story,

284
00:18:52,000 --> 00:18:56,439
Speaker 1: because quote enjoy your scrapple. Labor Day became a yearly

285
00:18:56,480 --> 00:18:59,320
Speaker 1: tradition at Scrapple Factories, and from there it spread to

286
00:18:59,359 --> 00:19:02,520
Speaker 1: other company these and Labor Day was officially a thing

287
00:19:02,600 --> 00:19:09,720
Speaker 1: nationwide in eighteen. Again, I have I have doubts. Yeah,

288
00:19:10,240 --> 00:19:13,719
Speaker 1: I'm pretty sure that the invention of labor day was

289
00:19:13,800 --> 00:19:20,479
Speaker 1: related to like a really tragic riot from eighteen eighty six. Um,

290
00:19:21,119 --> 00:19:29,679
Speaker 1: But certainly during the time, uh, conversations about a labor

291
00:19:29,760 --> 00:19:37,080
Speaker 1: day were occurring. Conversations were occurring, they were being had, Yes, yes,

292
00:19:37,760 --> 00:19:42,439
Speaker 1: yes Uh. In eighteen seventy two, several letters that graced

293
00:19:42,560 --> 00:19:46,919
Speaker 1: The New York Times about scrapple pros and cons. Someone

294
00:19:47,000 --> 00:19:50,080
Speaker 1: called it a poor man's meat, while another wrote a

295
00:19:50,200 --> 00:19:54,520
Speaker 1: positive luxury, throwing the frenchman's pete de fog ra entirely

296
00:19:54,560 --> 00:19:59,200
Speaker 1: into the shade. I love the article I was reading

297
00:19:59,200 --> 00:20:02,040
Speaker 1: that was talking about this. The person described it as

298
00:20:02,119 --> 00:20:06,960
Speaker 1: like year old Twitter feed and it was just like

299
00:20:06,960 --> 00:20:14,320
Speaker 1: like hashtag. Yeah. A ninety No nine article from the

300
00:20:14,359 --> 00:20:19,080
Speaker 1: Montreal Gazette claimed that folks from Pittsburgh quote must pretend

301
00:20:19,240 --> 00:20:23,199
Speaker 1: to enjoy scrapple, but also that scrapple fed children in

302
00:20:23,240 --> 00:20:28,199
Speaker 1: the country are healthier and make progress at school. Yeah,

303
00:20:28,320 --> 00:20:32,200
Speaker 1: there was apparently, And I couldn't really track down um.

304
00:20:32,280 --> 00:20:34,480
Speaker 1: And I to be fair, I did not purchase and

305
00:20:34,560 --> 00:20:37,720
Speaker 1: read um any of the multiple books that I've heard

306
00:20:37,760 --> 00:20:40,960
Speaker 1: about that talk about scrapple. Um but uh but it

307
00:20:41,000 --> 00:20:44,439
Speaker 1: seems like there was this real cultural movement in the

308
00:20:44,520 --> 00:20:47,960
Speaker 1: late eighteen and early nineteen hundreds talking about this dish

309
00:20:48,200 --> 00:20:52,399
Speaker 1: and like whether it was like worthy to be eaten,

310
00:20:53,840 --> 00:20:56,479
Speaker 1: and like whether it was like like like worthy of

311
00:20:56,520 --> 00:21:00,919
Speaker 1: the adoration that it was receiving. Um. Uh But it

312
00:21:01,040 --> 00:21:04,919
Speaker 1: was picked up by some like fancy hotels, including the

313
00:21:04,920 --> 00:21:08,760
Speaker 1: Waldorf Historia around the turn of the twentieth century listed

314
00:21:08,760 --> 00:21:13,280
Speaker 1: on menus as either scrapple or Philadelphia scrapple, like alongside

315
00:21:13,320 --> 00:21:17,560
Speaker 1: like buluga caviar, and like lobster cocktail and like imported cheeses.

316
00:21:18,720 --> 00:21:23,359
Speaker 1: Uh wow. Although this this trend seems to have petered

317
00:21:23,400 --> 00:21:28,119
Speaker 1: out by the end of the nineteen teens. Uh in.

318
00:21:29,000 --> 00:21:32,639
Speaker 1: As as part of all of this uh in, there

319
00:21:33,119 --> 00:21:35,600
Speaker 1: was this essay that appeared in the New York Sun.

320
00:21:35,960 --> 00:21:39,639
Speaker 1: There's more We're about to enter into multiple scrapple poems. Y'all,

321
00:21:40,080 --> 00:21:44,000
Speaker 1: Oh my god, gird yourselves. Um So so this this

322
00:21:44,000 --> 00:21:46,760
Speaker 1: this essay from New York Sun said, um, the Pennsylvania

323
00:21:46,880 --> 00:21:49,679
Speaker 1: Dutch have many solid and useful qualities, and one of

324
00:21:49,680 --> 00:21:52,879
Speaker 1: the most engaging languages known to man as the inventors

325
00:21:52,920 --> 00:21:56,240
Speaker 1: of scrapple. They've conferred upon Philadelphia and the rest of

326
00:21:56,240 --> 00:22:02,080
Speaker 1: the world a priceless boon. Hmmm, Oh, flower of all

327
00:22:02,119 --> 00:22:05,320
Speaker 1: the flavors, Oh queen of all the savers that air

328
00:22:05,440 --> 00:22:10,200
Speaker 1: to happy nostrils, deliciously have rolled my soul with rapture shivers.

329
00:22:10,400 --> 00:22:13,760
Speaker 1: When I see the perfect slivers of kidney blent with livers,

330
00:22:14,000 --> 00:22:20,600
Speaker 1: the scrapple, hot or cold, I adore it. I absolutely

331
00:22:20,640 --> 00:22:25,760
Speaker 1: adore it. I feel moved, Lauren, right, it's moving. It is.

332
00:22:26,320 --> 00:22:29,800
Speaker 1: I although food poetry is one of my legitimately one

333
00:22:29,840 --> 00:22:38,119
Speaker 1: of my favorite things, so um yeah, no less than H. L.

334
00:22:38,240 --> 00:22:42,240
Speaker 1: Mencken wrote in nineteen o six in the Baltimore Sun,

335
00:22:43,119 --> 00:22:46,840
Speaker 1: the scrapple season dawns upon us with its ravishing perfumes

336
00:22:47,119 --> 00:22:49,760
Speaker 1: for the brief month following the falling of the leaves.

337
00:22:50,000 --> 00:22:52,760
Speaker 1: It is the king, victual and master ailment of the

338
00:22:52,840 --> 00:23:00,399
Speaker 1: great plain people. Wow, ravishing perfumes, Queen of all the savers. Yeah. Um,

339
00:23:01,119 --> 00:23:03,000
Speaker 1: A lot a lot of this is sort of talking about,

340
00:23:03,520 --> 00:23:06,760
Speaker 1: especially in communities that would have been slaughtering a bunch

341
00:23:06,800 --> 00:23:09,639
Speaker 1: of hogs. Um. You know, if you've if you're cooking

342
00:23:09,680 --> 00:23:13,760
Speaker 1: down a bunch of meat stuff into a broth. It

343
00:23:13,840 --> 00:23:19,640
Speaker 1: gives off assent um and uh and and it might

344
00:23:19,880 --> 00:23:22,919
Speaker 1: to some people and familiar with it um be a

345
00:23:22,920 --> 00:23:25,720
Speaker 1: little bit off putting. But once you know what like

346
00:23:25,800 --> 00:23:27,720
Speaker 1: the product that you're going to get out of it is,

347
00:23:27,920 --> 00:23:32,760
Speaker 1: like I don't know, it can be very very enticing. Um.

348
00:23:32,800 --> 00:23:35,840
Speaker 1: Also in en six, this ode to scrapple appeared in

349
00:23:35,880 --> 00:23:40,800
Speaker 1: the Philadelphia Inquirer. The world is all a fleeting show

350
00:23:40,920 --> 00:23:43,960
Speaker 1: since adam ate the apple. It smiles of joy, it's

351
00:23:44,040 --> 00:23:48,440
Speaker 1: tears of woe, descipful shine, decipful flow. There's nothing true

352
00:23:48,760 --> 00:23:58,359
Speaker 1: but scrapple. It's beautiful. How I didn't know scrapple could

353
00:23:58,400 --> 00:24:05,440
Speaker 1: inspire such beautiful poetry? Nothing but nothing true but scrapple.

354
00:24:06,240 --> 00:24:15,320
Speaker 1: Um gosh um and so thus uh scrapple and and

355
00:24:15,600 --> 00:24:21,000
Speaker 1: various variations on scrapple spread throughout the Middle Atlantic Pennsylvania, Maryland, Delaware,

356
00:24:21,040 --> 00:24:23,399
Speaker 1: New Jersey, in Virginia, and as far out as like

357
00:24:23,480 --> 00:24:28,240
Speaker 1: Ohio and Illinois. Um Rappa founded their manufacturing plant in

358
00:24:28,280 --> 00:24:32,200
Speaker 1: Bridgeville in ninety six. It stands for Ralph and Paul

359
00:24:32,280 --> 00:24:35,120
Speaker 1: Adams Um, which were the names of the brothers who

360
00:24:35,160 --> 00:24:38,919
Speaker 1: started it, and apparently both them and a Haberset have

361
00:24:39,119 --> 00:24:43,000
Speaker 1: been owned by um this Wisconsin meat processing company called

362
00:24:43,080 --> 00:24:47,719
Speaker 1: Jones Dairy Farm since the nineteen eighties, but also apparently

363
00:24:48,400 --> 00:24:53,760
Speaker 1: like family experts at both brands oversee the very separate

364
00:24:53,800 --> 00:24:56,840
Speaker 1: and different recipes are not very different, but like like

365
00:24:56,960 --> 00:25:00,159
Speaker 1: you know, different enough. Yeah. Um. Amy Strauss, who the

366
00:25:00,200 --> 00:25:05,520
Speaker 1: author of the book Pennsylvania Scrapple, A Delectable History. Um,

367
00:25:05,600 --> 00:25:08,639
Speaker 1: she said that, uh, that the making of scrapple is

368
00:25:08,680 --> 00:25:11,600
Speaker 1: sort of like making whiskey because you've got these flavor

369
00:25:11,680 --> 00:25:15,840
Speaker 1: masters monitoring the product for consistency and quality over time.

370
00:25:18,680 --> 00:25:24,199
Speaker 1: Flavor masters making whiskey. Wow, yeah, yeah yeah. She she

371
00:25:24,280 --> 00:25:27,560
Speaker 1: compared these these like these like scrapple experts to like

372
00:25:27,640 --> 00:25:35,920
Speaker 1: master distillers, but for scrapple, that's excellent. It is around

373
00:25:36,200 --> 00:25:39,840
Speaker 1: the turn of the century the first festival celebrating scrapple

374
00:25:39,920 --> 00:25:43,040
Speaker 1: started taking place, and not just in Pennsylvania. Yeah yeah

375
00:25:43,080 --> 00:25:47,040
Speaker 1: that that Bridgeville Apple Scrapple Festival started up in two

376
00:25:47,160 --> 00:25:50,120
Speaker 1: with only a two thou visitors and yeah now it's

377
00:25:50,200 --> 00:25:55,040
Speaker 1: up over over Um it was canceled in is hoping

378
00:25:55,080 --> 00:25:59,720
Speaker 1: to run And yes, there is indeed a little Miss

379
00:25:59,760 --> 00:26:05,159
Speaker 1: Apple Scrapple pageant for five to eight year olds. Apple

380
00:26:05,200 --> 00:26:10,960
Speaker 1: Scrapple sounds like my little pony game. I love it.

381
00:26:11,280 --> 00:26:17,400
Speaker 1: Oh it does? I want that pony? Yes, somebody, somebody

382
00:26:17,440 --> 00:26:22,120
Speaker 1: get on a tea and right yeah, as you were saying, Annie,

383
00:26:22,240 --> 00:26:24,439
Speaker 1: um Scrapple is enjoying a bit of a comeback as

384
00:26:24,480 --> 00:26:27,359
Speaker 1: part of like the head to tail movement and also

385
00:26:27,520 --> 00:26:31,440
Speaker 1: the like elevated comfort food trend. Um. It's even shown

386
00:26:31,520 --> 00:26:35,160
Speaker 1: up on menus on the West Coast. Whoa all right,

387
00:26:36,560 --> 00:26:42,360
Speaker 1: wild wild. I did enjoy hearing I think I read

388
00:26:42,400 --> 00:26:45,720
Speaker 1: one article where, um, it's just a bunch of interviews

389
00:26:45,760 --> 00:26:49,239
Speaker 1: with chefs who were making it trying to describe it,

390
00:26:49,320 --> 00:26:51,920
Speaker 1: and I loved hearing them do it in a way

391
00:26:51,960 --> 00:26:54,879
Speaker 1: that was so like you've got your hands up and

392
00:26:54,880 --> 00:26:58,719
Speaker 1: you're like you like, hear me out. I know it

393
00:26:58,760 --> 00:27:01,560
Speaker 1: can be gray, and it does. It looks super appetizing

394
00:27:01,640 --> 00:27:08,960
Speaker 1: all the time, I promise you, Yeah, yeah, yeah. Depending

395
00:27:08,960 --> 00:27:12,480
Speaker 1: on those ingredients, it can it can range from um

396
00:27:12,720 --> 00:27:15,840
Speaker 1: uh from kind of like like a like a deep

397
00:27:15,920 --> 00:27:19,320
Speaker 1: brown in color, um like almost like a brown bread.

398
00:27:19,560 --> 00:27:23,159
Speaker 1: Um too kind of grayish. If you've got more buckwheat

399
00:27:23,200 --> 00:27:26,760
Speaker 1: in there, um to a little bit lighter if I mean,

400
00:27:26,880 --> 00:27:31,560
Speaker 1: also depending on corn meal content and all kinds of things.

401
00:27:31,600 --> 00:27:33,359
Speaker 1: So yeah, so when you when you fry it up,

402
00:27:33,400 --> 00:27:36,720
Speaker 1: it can either look a little bit gray or kind

403
00:27:36,720 --> 00:27:43,400
Speaker 1: of golden and anywhere in between. I've I really, I'm

404
00:27:43,400 --> 00:27:47,440
Speaker 1: really glad that the listeners suggested this, And yeah, I

405
00:27:47,480 --> 00:27:50,520
Speaker 1: had no idea, and I've really enjoyed learning about it,

406
00:27:50,640 --> 00:27:52,720
Speaker 1: and yes, I want to try it. I'm glad it's

407
00:27:52,720 --> 00:27:56,000
Speaker 1: having some sort of a moment. Yeah, I might be

408
00:27:56,040 --> 00:27:58,960
Speaker 1: able to get my hands on. Yeah, yeah, I need to.

409
00:27:59,080 --> 00:28:02,200
Speaker 1: I need to check um if if any of these

410
00:28:02,240 --> 00:28:06,280
Speaker 1: places that UM that manufacture it will ship it out here.

411
00:28:07,160 --> 00:28:11,359
Speaker 1: I mean, there's plenty of really reasonable looking recipes online

412
00:28:11,520 --> 00:28:16,160
Speaker 1: to UM for stuff incorporating stuff like a like pork

413
00:28:16,240 --> 00:28:19,280
Speaker 1: spare ribs um or something like that that are a

414
00:28:19,320 --> 00:28:23,160
Speaker 1: good like shortcut to toss and a hole hoghead into

415
00:28:23,160 --> 00:28:27,600
Speaker 1: a thing. Right, Well, maybe I think this is one

416
00:28:27,600 --> 00:28:33,040
Speaker 1: of our most requested topics of all time. Really yeah, yeah,

417
00:28:33,080 --> 00:28:35,520
Speaker 1: I mean, because we get request all over the board, right,

418
00:28:35,560 --> 00:28:38,400
Speaker 1: but to get like I would say six or seven

419
00:28:38,440 --> 00:28:41,440
Speaker 1: for scrapple is pretty impressive. So maybe one of those

420
00:28:41,480 --> 00:28:45,400
Speaker 1: listeners can hook us up where Hey, hey, if we

421
00:28:45,440 --> 00:28:49,800
Speaker 1: haven't offended all of you by our potential mispronunciations, y'all,

422
00:28:49,920 --> 00:28:53,080
Speaker 1: Like we usually look stuff up. But but as as

423
00:28:53,120 --> 00:28:57,320
Speaker 1: I'm sure everyone listening to this is experiencing like there's

424
00:28:57,360 --> 00:28:59,960
Speaker 1: just a lot going on this week, and sometimes they

425
00:29:00,080 --> 00:29:07,880
Speaker 1: slipped by today it was Scrapple related pronunciations. Sorry, I'm sorry.

426
00:29:08,720 --> 00:29:11,320
Speaker 1: We I mean, we do have very interesting to do list,

427
00:29:11,520 --> 00:29:19,400
Speaker 1: that's for sure, always, always, always, absolutely yes. So thanks

428
00:29:19,400 --> 00:29:21,520
Speaker 1: to all the listeners who did right in AND's just

429
00:29:21,720 --> 00:29:24,360
Speaker 1: this for our topic. This is the end of our

430
00:29:24,440 --> 00:29:27,680
Speaker 1: Scrapple episode for now, but we do have some listener

431
00:29:27,760 --> 00:29:30,600
Speaker 1: mail for you. We do, but first we've got one

432
00:29:30,600 --> 00:29:40,720
Speaker 1: more quick break for a word from our sponsor, and

433
00:29:40,880 --> 00:29:43,680
Speaker 1: we're back. Thank you sponsor, Yes, thank you, and we're

434
00:29:43,680 --> 00:29:51,720
Speaker 1: back with this mail. I could explain the very convoluted

435
00:29:51,720 --> 00:29:53,840
Speaker 1: reason I did that, but no one would get it. Basically,

436
00:29:54,800 --> 00:30:01,080
Speaker 1: it's a Seinfeld reference. Great has to do with Snapple

437
00:30:02,640 --> 00:30:09,160
Speaker 1: getting stuff stuck in your head. Love it. Yes, Yes,

438
00:30:09,640 --> 00:30:17,160
Speaker 1: that's a deep that's a deep guy. Um Vivian wrote,

439
00:30:17,400 --> 00:30:19,440
Speaker 1: I can't express how excited I was to see this

440
00:30:19,480 --> 00:30:23,720
Speaker 1: episode pop up Narnia is among my most treasured reading adventures.

441
00:30:23,880 --> 00:30:28,040
Speaker 1: The unfortunate, racist and sexist elements notwithstanding, really appreciate that

442
00:30:28,040 --> 00:30:30,600
Speaker 1: you pointed out all the problematic areas while still enjoying

443
00:30:30,640 --> 00:30:33,240
Speaker 1: some of the best children's fantasy ever written. To my mind.

444
00:30:33,680 --> 00:30:36,160
Speaker 1: My obsession occurred in elementary school and was such that

445
00:30:36,200 --> 00:30:38,479
Speaker 1: I would read the books in the shower. Yes, they

446
00:30:38,520 --> 00:30:41,680
Speaker 1: got a little soggy. I was one of those students

447
00:30:41,720 --> 00:30:44,560
Speaker 1: who would secretly read books under my desk in mac Coscan.

448
00:30:46,800 --> 00:30:50,760
Speaker 1: To facilitate this, I did something sacrilegious. I tore pages

449
00:30:50,760 --> 00:30:53,680
Speaker 1: out of my book. But let me explain. My parents

450
00:30:53,920 --> 00:30:57,560
Speaker 1: had bought me the books as one volume set bound together.

451
00:30:57,920 --> 00:31:00,880
Speaker 1: I think it was from Costco, which, as you may imagine,

452
00:31:01,000 --> 00:31:03,560
Speaker 1: was quite a brick to half the school for an

453
00:31:03,600 --> 00:31:06,720
Speaker 1: eight year old. I wound up extracting two or three

454
00:31:06,760 --> 00:31:08,800
Speaker 1: of the individual books out so that I could read

455
00:31:08,840 --> 00:31:13,680
Speaker 1: and reread them during long, boring elementary school days. Unlike Lauren,

456
00:31:13,760 --> 00:31:17,360
Speaker 1: I wasn't really analyzing them for literary technique. I read

457
00:31:17,440 --> 00:31:20,280
Speaker 1: for a sheer pleasure. I didn't realize that Oslan was

458
00:31:20,360 --> 00:31:22,560
Speaker 1: Jesus until I reread them in middle school. After a

459
00:31:22,600 --> 00:31:25,160
Speaker 1: few years of not reading them. Thinking back, it's possible

460
00:31:25,160 --> 00:31:28,280
Speaker 1: that I started reading Narnia before I knew what Christianity was.

461
00:31:29,200 --> 00:31:32,640
Speaker 1: At the time, I felt a little betrayed. I had

462
00:31:32,640 --> 00:31:36,200
Speaker 1: thought the plot of LWW so original, and then to

463
00:31:36,280 --> 00:31:39,080
Speaker 1: find out that it was based on the Bible was disappointing.

464
00:31:40,160 --> 00:31:43,240
Speaker 1: But maybe it was a harbinger of my later Supernatural

465
00:31:43,360 --> 00:31:49,080
Speaker 1: session season four onwards is basically book of revelations fan fiction. Yes. Uh,

466
00:31:49,080 --> 00:31:52,200
Speaker 1: Speaking of which, might I enquire what characters featured in

467
00:31:52,280 --> 00:31:56,360
Speaker 1: Annie's Narnia fan pick. Yes, it was Peter and Edmund

468
00:31:56,600 --> 00:32:03,320
Speaker 1: brother bonding one shot. Yep, she continues. Since I didn't

469
00:32:03,320 --> 00:32:06,280
Speaker 1: realize that as Lam was Jesus, I similarly didn't realize

470
00:32:06,280 --> 00:32:08,720
Speaker 1: that the Emperor over the Sea was the Christian God.

471
00:32:09,040 --> 00:32:11,840
Speaker 1: The only emperors that child me knew were the Chinese ones,

472
00:32:11,920 --> 00:32:14,720
Speaker 1: and I did associate China with quote over the Sea.

473
00:32:15,200 --> 00:32:18,320
Speaker 1: Side fun fact, Chinese immigrants who later returned to China

474
00:32:18,360 --> 00:32:22,120
Speaker 1: are dubbed sea turtles. Hence, for many years I was

475
00:32:22,320 --> 00:32:25,280
Speaker 1: left puzzling over how a Chinese emperor had a talking

476
00:32:25,360 --> 00:32:30,960
Speaker 1: lion for a son. Yeah. Um, finally a bit of

477
00:32:31,040 --> 00:32:33,800
Speaker 1: Narnia food. I don't think you mentioned in Prince Caspian

478
00:32:33,840 --> 00:32:36,520
Speaker 1: there's a vivid passage on the forest Feast that the

479
00:32:36,520 --> 00:32:40,080
Speaker 1: peven seas and Trump can consume apple wrapped with bear

480
00:32:40,160 --> 00:32:43,840
Speaker 1: meat roasted over fire. Ever since then, I wanted to

481
00:32:43,880 --> 00:32:46,480
Speaker 1: try bear meat. It would probably disappoint me if I

482
00:32:46,520 --> 00:32:49,640
Speaker 1: ever did like Turkish delight, though I did once have

483
00:32:49,720 --> 00:32:52,120
Speaker 1: a very good pistachio Turkish delight given to me by

484
00:32:52,120 --> 00:32:55,640
Speaker 1: a friend who had vacationed in Turkey. But I've never

485
00:32:55,680 --> 00:32:59,200
Speaker 1: forgotten about it in all these years. Oh you're right

486
00:32:59,320 --> 00:33:04,600
Speaker 1: now out I viscerally remember that passage. Um. They're yeah,

487
00:33:04,600 --> 00:33:06,600
Speaker 1: they're they're in the woods and they're hungry, and they

488
00:33:06,640 --> 00:33:10,560
Speaker 1: and they've found these apples, and Prince Caspian kind of

489
00:33:10,680 --> 00:33:12,680
Speaker 1: is like, oh man, I've got this bear meat, and

490
00:33:13,160 --> 00:33:15,840
Speaker 1: uh it's described as being kind of like like greasy

491
00:33:15,920 --> 00:33:19,520
Speaker 1: and a little bit terrible, but also like so amazingly good.

492
00:33:19,800 --> 00:33:22,240
Speaker 1: And it is in fact that passage that has made

493
00:33:22,280 --> 00:33:26,680
Speaker 1: me want to eat like roast apples all my life,

494
00:33:26,760 --> 00:33:29,520
Speaker 1: and I've always been disappointed when I eat them, maybe

495
00:33:29,560 --> 00:33:31,240
Speaker 1: because they're not wrapped in bear meat. I don't know.

496
00:33:31,800 --> 00:33:34,239
Speaker 1: I'm always I'm always like this is fine, but like

497
00:33:35,680 --> 00:33:38,600
Speaker 1: it's not Narny, it's not like Narnia good. Maybe I'm

498
00:33:38,600 --> 00:33:43,400
Speaker 1: just not eating those good Narnia apples. Maybe that's that's true. Also,

499
00:33:43,640 --> 00:33:47,080
Speaker 1: I think this is very contextual. I think like a

500
00:33:47,200 --> 00:33:50,320
Speaker 1: lot of it would depend on your state of mind.

501
00:33:50,480 --> 00:33:53,360
Speaker 1: Are you outside, are you with friends? Like what's your

502
00:33:53,400 --> 00:33:57,360
Speaker 1: worry level? Like how hungry are you? I think several

503
00:33:57,400 --> 00:34:05,000
Speaker 1: factors go into play for a yeah, absolutely, uh huh.

504
00:34:06,320 --> 00:34:09,680
Speaker 1: Chad and Lauren wrote, we found several Kish recipes in

505
00:34:09,680 --> 00:34:12,919
Speaker 1: the local newspapers, selected Julie Childs, of course, and dove

506
00:34:13,120 --> 00:34:16,200
Speaker 1: right in. The Only real issue was debating who was

507
00:34:16,280 --> 00:34:19,880
Speaker 1: going to make it. We loaded this one with caramelized onions,

508
00:34:19,920 --> 00:34:22,640
Speaker 1: buck choy, and leftover pork chop that we cubed and

509
00:34:22,719 --> 00:34:25,640
Speaker 1: crisped prior to baking. We're looking forward to enjoying this

510
00:34:25,680 --> 00:34:28,880
Speaker 1: with some bubbly for New Year's We're sharing the anticipatory

511
00:34:29,040 --> 00:34:32,320
Speaker 1: almost out of the oven photo. Also, as you can see,

512
00:34:32,640 --> 00:34:35,040
Speaker 1: I won the debate since I wanted to experience the

513
00:34:35,120 --> 00:34:38,759
Speaker 1: impact to my manliness. Um, why is that even still

514
00:34:38,760 --> 00:34:40,479
Speaker 1: a thing? We all eat food, we all need food,

515
00:34:40,480 --> 00:34:42,759
Speaker 1: and most of all, we should continue to celebrate those

516
00:34:42,760 --> 00:34:46,120
Speaker 1: who make food, and I can share that making this

517
00:34:46,239 --> 00:34:49,839
Speaker 1: kiche only increased how proud I am of being meat

518
00:34:50,040 --> 00:34:53,440
Speaker 1: and my cooking skills. Plus what can go wrong when

519
00:34:53,440 --> 00:34:57,960
Speaker 1: the recipe calls for two cups of heavy cream? Agreed

520
00:34:58,040 --> 00:35:03,960
Speaker 1: on all points. I I'm so happy to hear that

521
00:35:04,000 --> 00:35:07,319
Speaker 1: you made it and you felt good about yourself. Yeah.

522
00:35:07,560 --> 00:35:09,480
Speaker 1: That is a sense of accomplishment when you make a

523
00:35:09,560 --> 00:35:12,319
Speaker 1: dish and you're like, oh, this is good, is good,

524
00:35:12,480 --> 00:35:14,799
Speaker 1: and it turns out and you're like, oh, man, I

525
00:35:14,880 --> 00:35:20,480
Speaker 1: have created food, Like, yes, it's wonderful and that sounds

526
00:35:20,480 --> 00:35:26,000
Speaker 1: delicious and you're having it with bubbles, Oh my god, great?

527
00:35:26,520 --> 00:35:30,840
Speaker 1: Right heck. I hope it was as wonderful as it

528
00:35:30,880 --> 00:35:36,120
Speaker 1: sounds and that you had a lovely New Year's Absolutely yes. Um.

529
00:35:36,120 --> 00:35:39,600
Speaker 1: Thanks to both of those listeners for writing in. If

530
00:35:39,680 --> 00:35:42,520
Speaker 1: you would like to write to us, you can our

531
00:35:42,600 --> 00:35:45,080
Speaker 1: emails hello at savor pod dot com, and we are

532
00:35:45,080 --> 00:35:48,120
Speaker 1: also on social media. You can find us on Twitter, Facebook,

533
00:35:48,160 --> 00:35:50,680
Speaker 1: and Instagram at saver pod and we do hope to

534
00:35:50,719 --> 00:35:53,480
Speaker 1: hear from you. Savor is production of iHeart Radio. For

535
00:35:53,640 --> 00:35:55,640
Speaker 1: more podcasts my heart Radio, you can visit the I

536
00:35:55,719 --> 00:35:58,440
Speaker 1: Heart Radio app, Apple Podcasts, or wherever you listen to

537
00:35:58,480 --> 00:36:01,480
Speaker 1: your favorite shows. Thanks as always to our super producers

538
00:36:01,520 --> 00:36:04,080
Speaker 1: Dylan Fagin and Andrew Howard. Thanks to you for listening.

539
00:36:04,280 --> 00:36:06,200
Speaker 1: We hope that lots more good things are coming your way.

540
00:36:14,440 --> 00:36:14,480
Speaker 1: H