1 00:00:07,480 --> 00:00:09,200 Speaker 1: Hello, and welcome to save our production of I Heart 2 00:00:09,280 --> 00:00:11,440 Speaker 1: Radio and Stuff Media. I'm any Reason and I'm Lauren 3 00:00:11,520 --> 00:00:15,200 Speaker 1: voc Obam, and today we're talking about fish and chips. Yes, 4 00:00:16,280 --> 00:00:21,279 Speaker 1: very exciting. It is a shout out to writer Dave 5 00:00:21,400 --> 00:00:23,720 Speaker 1: Rouse and the editorial team over at how stuff works 6 00:00:23,720 --> 00:00:27,640 Speaker 1: dot com for publishing the article that inspired this episode. Yes, 7 00:00:27,720 --> 00:00:30,760 Speaker 1: that's always a really nice thing because other than listener suggestions, 8 00:00:30,760 --> 00:00:33,720 Speaker 1: when we're trying to pick a new topic, sometimes we 9 00:00:33,840 --> 00:00:37,800 Speaker 1: just get bogged down in all of the possibilities. Yeah, 10 00:00:37,920 --> 00:00:39,800 Speaker 1: they're huge, and we get on these we get in 11 00:00:39,800 --> 00:00:42,360 Speaker 1: these like sort of like ruts where we've just done 12 00:00:42,840 --> 00:00:45,319 Speaker 1: you know, like like an Herb like Lavender, and I'm 13 00:00:45,360 --> 00:00:47,880 Speaker 1: just like, all I want to do is read about stage. 14 00:00:48,000 --> 00:00:50,360 Speaker 1: But we can't turn this into the Herb podcast because 15 00:00:50,400 --> 00:00:53,680 Speaker 1: that's just a different branding matter. I'm sure that a 16 00:00:53,680 --> 00:00:56,320 Speaker 1: few of y'all would not be into it. A few, 17 00:00:56,800 --> 00:00:58,760 Speaker 1: but there would be a lot of puns. That would 18 00:00:58,760 --> 00:01:01,200 Speaker 1: be a room for a lot of pun there. Oh gosh, 19 00:01:01,920 --> 00:01:04,319 Speaker 1: RB Your Enthusiasm is a t shirt that is available 20 00:01:04,520 --> 00:01:07,920 Speaker 1: in our online store. It is public dot com slash Saver, 21 00:01:08,200 --> 00:01:12,880 Speaker 1: one of our favorites. This was also in part inspired 22 00:01:12,920 --> 00:01:15,440 Speaker 1: by the fact that Lauren and I, as we've mentioned, 23 00:01:15,440 --> 00:01:19,600 Speaker 1: we were recently in Orlando for Podcast Movement. It's a 24 00:01:19,640 --> 00:01:22,960 Speaker 1: podcast convention, but we stayed a couple extra days in 25 00:01:23,080 --> 00:01:26,920 Speaker 1: Orlando because we're nerds and we wanted to go to 26 00:01:26,959 --> 00:01:30,319 Speaker 1: theme parks. Yeah. Absolutely, And part of the way they 27 00:01:30,319 --> 00:01:32,800 Speaker 1: convinced me to go with like in the original email, 28 00:01:32,840 --> 00:01:34,560 Speaker 1: they said, Annie, will you please come do this thing? 29 00:01:34,720 --> 00:01:36,000 Speaker 1: Also you can stay that we can go to the 30 00:01:36,040 --> 00:01:39,360 Speaker 1: same parks. They didn't even give me a chance to say, no, 31 00:01:40,319 --> 00:01:43,960 Speaker 1: this is how we'll get her there. And yeah, we 32 00:01:43,959 --> 00:01:47,800 Speaker 1: went to Universal Ak. In my book The Visiting World 33 00:01:47,800 --> 00:01:51,200 Speaker 1: of Harry Potter, m hmmm, and I wrote the New 34 00:01:51,280 --> 00:01:54,280 Speaker 1: Road and it was amazing, so amazing. But anyway, more 35 00:01:54,280 --> 00:01:56,800 Speaker 1: importantly to this show, we ate at the Leaky Cauldron. 36 00:01:56,960 --> 00:01:59,440 Speaker 1: We did, We did. It was it was a lovely 37 00:01:59,520 --> 00:02:02,800 Speaker 1: lunch and one of their options is fish and chips, 38 00:02:03,240 --> 00:02:05,680 Speaker 1: and there were there were a lot of people with 39 00:02:05,720 --> 00:02:08,200 Speaker 1: British accents. I don't think that we're putting them on, 40 00:02:08,240 --> 00:02:12,200 Speaker 1: like actual families from there in the park that day, 41 00:02:12,240 --> 00:02:15,040 Speaker 1: and one of them in line behind us were they 42 00:02:15,080 --> 00:02:20,360 Speaker 1: were investigating this visual menu and the mother stopped and 43 00:02:20,480 --> 00:02:23,720 Speaker 1: very suddenly said, wait, is this what they think people 44 00:02:24,000 --> 00:02:28,520 Speaker 1: eat luck in Britain? And that's like, that's like Pinky's voice. 45 00:02:28,840 --> 00:02:31,480 Speaker 1: My accent is terrible. I'm sorry, but but like it 46 00:02:31,560 --> 00:02:33,880 Speaker 1: was just such a moment of like of like confusion 47 00:02:34,080 --> 00:02:38,840 Speaker 1: and slight offense. It was. I was just I felt 48 00:02:38,960 --> 00:02:43,399 Speaker 1: really really lucky to to witness it. I do too. 49 00:02:43,400 --> 00:02:45,960 Speaker 1: And then the there was a young boy in that 50 00:02:46,000 --> 00:02:48,760 Speaker 1: party as well, and he said I can make better 51 00:02:48,840 --> 00:02:52,160 Speaker 1: fish and chips than that. This was before we even 52 00:02:52,280 --> 00:02:54,280 Speaker 1: ordered any food. I just want to say, we're waiting 53 00:02:54,320 --> 00:03:00,880 Speaker 1: in line to order the food. I understand, but um, 54 00:03:00,919 --> 00:03:03,440 Speaker 1: and I mean, I feel like to us it might 55 00:03:03,440 --> 00:03:05,920 Speaker 1: be obvious, but maybe not to everyone. Everyone. It is 56 00:03:05,919 --> 00:03:09,640 Speaker 1: a huge British thing. Yes, it's it's one of the 57 00:03:09,800 --> 00:03:12,679 Speaker 1: like quote unquote like national dishes or certainly one of 58 00:03:12,720 --> 00:03:15,560 Speaker 1: the like national like comfort food, yeah kind of dishes 59 00:03:15,800 --> 00:03:19,400 Speaker 1: of certainly England, lots of the rest of the UK 60 00:03:19,480 --> 00:03:21,840 Speaker 1: as well. Yeah. The first time I was in London 61 00:03:21,840 --> 00:03:24,560 Speaker 1: it was also a Harry Potter related thing. I was 62 00:03:24,600 --> 00:03:28,240 Speaker 1: there for other reasons, but I believe you entirely. Thank 63 00:03:28,280 --> 00:03:31,359 Speaker 1: you for the support. I was going to the Half 64 00:03:31,360 --> 00:03:34,480 Speaker 1: Blood Prince premiere in long amazing story short. I act 65 00:03:34,840 --> 00:03:37,520 Speaker 1: barely got to go into it. I just wanted to 66 00:03:37,560 --> 00:03:41,680 Speaker 1: like see yeah, but I got to go in and um, 67 00:03:41,760 --> 00:03:45,760 Speaker 1: I got soaked and it was hailing because London. Um. 68 00:03:45,920 --> 00:03:50,320 Speaker 1: And I went to the fanciest Fish and Chips restaurant 69 00:03:50,400 --> 00:03:52,920 Speaker 1: and there was this candle at my table and I 70 00:03:52,960 --> 00:03:57,120 Speaker 1: was just hovering over it for warm. That was my 71 00:03:57,160 --> 00:03:59,840 Speaker 1: first reason. Chips, well, I mean was it was? It 72 00:04:00,040 --> 00:04:01,880 Speaker 1: very fancy? Was good, it was very fancy. But for 73 00:04:01,920 --> 00:04:04,920 Speaker 1: everyone out there screaming at the word ever listening device, 74 00:04:05,200 --> 00:04:07,840 Speaker 1: you were hearing this. So I did go to plenty 75 00:04:07,880 --> 00:04:11,720 Speaker 1: of other establishments like dive bars and regular restaurants. So 76 00:04:11,840 --> 00:04:15,000 Speaker 1: I've had a variety that my only Okay, you've had 77 00:04:15,040 --> 00:04:17,400 Speaker 1: the like the like chippy, like paper cone, like fish 78 00:04:17,440 --> 00:04:20,520 Speaker 1: and chips experience as well. Absolutely, that's good. I'm not 79 00:04:20,640 --> 00:04:22,520 Speaker 1: totally positive that I had fish and chips when I 80 00:04:22,560 --> 00:04:25,200 Speaker 1: was in England. I did eat more than one meat 81 00:04:25,200 --> 00:04:28,240 Speaker 1: pie per day, of course, but um, but I'm not. 82 00:04:28,760 --> 00:04:31,960 Speaker 1: I can't remember. Oh dear, I think I must have had. 83 00:04:32,279 --> 00:04:35,000 Speaker 1: I must have. I feel like you must have. It's 84 00:04:35,040 --> 00:04:37,359 Speaker 1: hard to escape, honestly, it is. I know that I 85 00:04:37,400 --> 00:04:39,800 Speaker 1: had mushy peas and I know that I had chips. 86 00:04:39,800 --> 00:04:45,120 Speaker 1: I'm forgetting with her. I had anyway, Okay, And another 87 00:04:45,960 --> 00:04:49,200 Speaker 1: last side fact I had before we get to our question, Um, 88 00:04:49,240 --> 00:04:51,920 Speaker 1: I did. A British friend of mine came to visit 89 00:04:51,960 --> 00:04:55,920 Speaker 1: me for Dragon con big NERD convention coming up. Um, 90 00:04:56,000 --> 00:04:57,760 Speaker 1: he came to visit me for that, and he stayed 91 00:04:57,800 --> 00:05:01,320 Speaker 1: with me and he wanted to go. There's a British 92 00:05:01,360 --> 00:05:04,680 Speaker 1: themed pub there and he wanted to go and he 93 00:05:04,839 --> 00:05:08,480 Speaker 1: ordered the fish and chips and he said, is consistent 94 00:05:08,520 --> 00:05:11,960 Speaker 1: what his consensus was? Yeah. I thought he was going 95 00:05:12,040 --> 00:05:14,800 Speaker 1: to be a bit more judgment of it. Yeah, yeah, 96 00:05:15,000 --> 00:05:18,080 Speaker 1: I guess. I mean, you know deep that area is 97 00:05:18,160 --> 00:05:21,719 Speaker 1: very trusty as wicious, and the fact that that it's 98 00:05:21,720 --> 00:05:24,760 Speaker 1: like in a mall. Sure, sure you deep fry things 99 00:05:24,760 --> 00:05:26,800 Speaker 1: at a certain point, it's going to be delicious. Yeah, 100 00:05:27,040 --> 00:05:31,320 Speaker 1: that's that's true. And we have done an episode on 101 00:05:31,360 --> 00:05:35,479 Speaker 1: fries slash chips, We've done one on cod, so now 102 00:05:36,400 --> 00:05:39,440 Speaker 1: it's time for fish and chips. Yes, but it brings 103 00:05:39,480 --> 00:05:46,039 Speaker 1: us to our question what is it? Well, fish and 104 00:05:46,080 --> 00:05:49,040 Speaker 1: chips is a dish of fried fish and fried potatoes, 105 00:05:49,200 --> 00:05:52,880 Speaker 1: both generally cut into long, fixed strips. The fish will 106 00:05:52,920 --> 00:05:56,680 Speaker 1: be generally some kind of white, medium, firm, clean tasting fish, 107 00:05:56,720 --> 00:06:00,040 Speaker 1: most commonly cod or haddock filet's cut very thick and 108 00:06:00,080 --> 00:06:02,760 Speaker 1: then battered and deep fried until they're tender and flaky 109 00:06:02,800 --> 00:06:06,279 Speaker 1: and encased in this pillowy flower crust, war sometimes a 110 00:06:06,320 --> 00:06:09,600 Speaker 1: pleasantly grainy cracker or meal crust of some kind. The 111 00:06:09,680 --> 00:06:12,240 Speaker 1: chips are what Americans would call French fries, long thick 112 00:06:12,279 --> 00:06:15,400 Speaker 1: wedges of potato deep fried until just pillowy soft on 113 00:06:15,400 --> 00:06:18,480 Speaker 1: the inside and crisp and golden on the outside. Both 114 00:06:18,520 --> 00:06:22,160 Speaker 1: are salted after frying, and the result is a filling 115 00:06:22,240 --> 00:06:25,200 Speaker 1: stick to your ribs comfort food, crunchy and soft and 116 00:06:25,320 --> 00:06:30,000 Speaker 1: rich and fatty and carb and crevable, very agreevable. Yes, 117 00:06:30,080 --> 00:06:35,200 Speaker 1: this was a Hungry, Hungry research episode. There are, of course, 118 00:06:35,480 --> 00:06:37,599 Speaker 1: of course, a lot of preferences at play when it 119 00:06:37,600 --> 00:06:41,919 Speaker 1: comes to fish and chips. God rostatic salt, vinegar, pickled onion, ketchup, 120 00:06:42,520 --> 00:06:45,880 Speaker 1: curry sauce. The ketchup thing is apparently considered a bit 121 00:06:45,920 --> 00:06:48,640 Speaker 1: of like a hipster millennial thing, y'all right in if 122 00:06:48,680 --> 00:06:53,520 Speaker 1: you have opinions, catch up his hipster now Well, in England, 123 00:06:54,040 --> 00:06:56,960 Speaker 1: everything's hipster if you look at it through a certain lens, 124 00:06:57,000 --> 00:06:59,880 Speaker 1: I suppose as a fish and chips dipping sauce. It's 125 00:07:00,040 --> 00:07:03,640 Speaker 1: like that, that's off the beaten y'all. Okay, yeah, all right, yeah, 126 00:07:03,680 --> 00:07:07,360 Speaker 1: please write in. Apparently John Lennon liked them with ketchup, 127 00:07:07,560 --> 00:07:10,040 Speaker 1: like a lot of ketchup, enough that people wrote about 128 00:07:10,080 --> 00:07:12,200 Speaker 1: how much ketchup he was eating on his fish and chips, 129 00:07:13,160 --> 00:07:17,000 Speaker 1: and then after your own heart. It's true, it's true. 130 00:07:18,680 --> 00:07:21,640 Speaker 1: But yeah, so many, so many options. What type of 131 00:07:21,640 --> 00:07:24,400 Speaker 1: flour for the batter? Is their beer involved in that batter? 132 00:07:24,800 --> 00:07:26,360 Speaker 1: What kind of oil do you fry it in? How 133 00:07:26,400 --> 00:07:28,960 Speaker 1: thick the filets? How thick are your chips? Do they 134 00:07:29,000 --> 00:07:31,880 Speaker 1: have skin still attached? Do they come with a side 135 00:07:31,880 --> 00:07:37,760 Speaker 1: of mushy peas? So many options. Apparently the Chinese serve 136 00:07:37,920 --> 00:07:40,720 Speaker 1: this dish with sugar um. Please write in about that 137 00:07:40,760 --> 00:07:43,560 Speaker 1: as well, and in Belgium with mayo of course. Yeah. 138 00:07:43,920 --> 00:07:48,560 Speaker 1: According to scientific American beer batter is superior because of 139 00:07:48,560 --> 00:07:51,760 Speaker 1: the carbon dioxide bubbles and and the foaming agents present 140 00:07:52,040 --> 00:07:54,120 Speaker 1: in beer like naturally present. It's not like people are 141 00:07:54,160 --> 00:07:56,160 Speaker 1: usually adding that kind of thing. They usually come in 142 00:07:56,240 --> 00:07:58,960 Speaker 1: on the hops or on other grains anyway. Um. Yeah, 143 00:07:59,000 --> 00:08:01,480 Speaker 1: but the same reason that beer forms that like frothy 144 00:08:01,560 --> 00:08:04,920 Speaker 1: head will mean that when batter containing beer hits hot oil, 145 00:08:05,120 --> 00:08:08,000 Speaker 1: it creates this this lattice of bubbles in in the 146 00:08:08,040 --> 00:08:11,840 Speaker 1: forming crust, making the resulting fry light and fluffy. M 147 00:08:12,120 --> 00:08:14,640 Speaker 1: m m m. You can also order your fish and 148 00:08:14,720 --> 00:08:17,200 Speaker 1: chips with scraps, that is, the little bits of fried 149 00:08:17,240 --> 00:08:22,720 Speaker 1: batter that wind up sporing off in the fryer. Yeah. Oh, 150 00:08:22,800 --> 00:08:25,480 Speaker 1: and uh, I wanted to put in here. The chip 151 00:08:25,520 --> 00:08:29,800 Speaker 1: shops use so many puns. I have a list. Are 152 00:08:29,840 --> 00:08:33,120 Speaker 1: you ready? I'm so excited. Okay, actually a lot of 153 00:08:33,120 --> 00:08:39,239 Speaker 1: these I think you suggested for the cod episode. Many puns, 154 00:08:39,760 --> 00:08:42,240 Speaker 1: many funs. Sometimes I'm frustrated because I know only one 155 00:08:42,280 --> 00:08:46,120 Speaker 1: will make it as the title. Yeah, okay, so are 156 00:08:46,120 --> 00:08:50,920 Speaker 1: you ready? The cod Father Criminally Good Fish and Chips. 157 00:08:51,520 --> 00:08:55,200 Speaker 1: Is there a subtitle? Yeah? Cod Fellas, Oh my God, 158 00:08:55,480 --> 00:08:59,360 Speaker 1: the Almighty cod, cod swallow, new cod on the block, 159 00:09:00,240 --> 00:09:05,680 Speaker 1: frying Nemo, good pie, Mr Chips, Oh my god, friend 160 00:09:05,800 --> 00:09:11,840 Speaker 1: chips for your fries only fish go tech Ah. My 161 00:09:12,000 --> 00:09:16,720 Speaker 1: heart is swelling with warm. This industry is right with 162 00:09:16,840 --> 00:09:20,360 Speaker 1: puns and I love it. People leaning hard it's beautiful. 163 00:09:20,480 --> 00:09:25,440 Speaker 1: It really is. It really is. What about the nutrition, Uh, 164 00:09:25,480 --> 00:09:28,280 Speaker 1: you know, it's a lot of fried If you consider 165 00:09:28,320 --> 00:09:31,400 Speaker 1: a standard portion of fish and chips to be six 166 00:09:31,400 --> 00:09:33,800 Speaker 1: ounces of fish and ten ounces of chips, which is 167 00:09:33,880 --> 00:09:36,320 Speaker 1: like a large fry in American terms. Um, you're looking 168 00:09:36,320 --> 00:09:39,000 Speaker 1: at about a thousand calories, which is probably half for 169 00:09:39,120 --> 00:09:41,400 Speaker 1: more of your daily intake, and um upwards of fifty 170 00:09:41,440 --> 00:09:44,560 Speaker 1: grams of fat, which is about of your daily recommended intake. 171 00:09:45,120 --> 00:09:47,120 Speaker 1: It does have a good punch of protein and a 172 00:09:47,160 --> 00:09:49,960 Speaker 1: smattering of vitamins and minerals. Adding a side of mushy 173 00:09:49,960 --> 00:09:51,840 Speaker 1: peas helps. There a lot in with a little bit 174 00:09:51,840 --> 00:09:54,720 Speaker 1: of dietary fiber. Um, it is. I mean, it's a 175 00:09:54,720 --> 00:09:56,920 Speaker 1: meal that will indeed fill you up and keep you going, 176 00:09:56,960 --> 00:09:58,520 Speaker 1: but it's on it's on the heavy side. You know, 177 00:09:58,559 --> 00:10:01,720 Speaker 1: you should also eat vegetables at some point. Yes, I 178 00:10:01,760 --> 00:10:04,520 Speaker 1: feel like it's always deceptively filling. I look at it. 179 00:10:05,160 --> 00:10:09,400 Speaker 1: I'm going to polish this off. Oh no, halfway yeah, 180 00:10:09,480 --> 00:10:12,640 Speaker 1: usually like halfway through one of those giant pieces of 181 00:10:12,760 --> 00:10:15,400 Speaker 1: fried fish. I'm just like, I don't know, I don't 182 00:10:15,400 --> 00:10:18,600 Speaker 1: know anything anymore. It's it's one of the foods that's 183 00:10:18,600 --> 00:10:22,800 Speaker 1: been singled out by by British governmental health agencies for 184 00:10:22,920 --> 00:10:27,560 Speaker 1: portion control in helping with the obest epitomic. Yeah, like 185 00:10:27,600 --> 00:10:30,160 Speaker 1: just you know, like like five ounces of chips instead 186 00:10:30,200 --> 00:10:32,320 Speaker 1: of ten, you know, small fry instead of large fry, 187 00:10:32,320 --> 00:10:36,240 Speaker 1: that kind of thing. Yeah, we do have some numbers, 188 00:10:36,400 --> 00:10:38,600 Speaker 1: oh gosh, we do. And a lot of these come 189 00:10:38,679 --> 00:10:42,119 Speaker 1: from in one way or another. UM the National Federation 190 00:10:42,280 --> 00:10:47,080 Speaker 1: of Fish Fryers, which is a real thing in the UK. UM. Like, 191 00:10:47,120 --> 00:10:48,800 Speaker 1: if you run a shop or a chain, you can 192 00:10:48,920 --> 00:10:50,959 Speaker 1: join for a yearly membership fee that goes to a 193 00:10:51,040 --> 00:10:53,559 Speaker 1: number of fish and chip related interests. UM. You can 194 00:10:53,559 --> 00:10:56,080 Speaker 1: also get training and equipment advice for running your business. 195 00:10:56,400 --> 00:10:58,880 Speaker 1: Do you think they show up to meetings in friar roles? 196 00:11:01,280 --> 00:11:05,320 Speaker 1: Please tell me that's true. I you know, if they don't, 197 00:11:05,640 --> 00:11:09,120 Speaker 1: I hope someone involved is listening and we'll put in 198 00:11:09,120 --> 00:11:13,240 Speaker 1: the suggestion and that this comes to beautiful fruition. B 199 00:11:14,040 --> 00:11:17,360 Speaker 1: two and please send pictures if it's not too secretive. 200 00:11:17,760 --> 00:11:19,720 Speaker 1: Oh yeah, because when you start dressing as a friar 201 00:11:19,760 --> 00:11:22,840 Speaker 1: it feels like a level of secret. Seesman added, Yeah, yeah, 202 00:11:22,880 --> 00:11:24,640 Speaker 1: we don't wanna, you know, we don't want to be 203 00:11:24,679 --> 00:11:30,040 Speaker 1: all up in your fries. Yes, yes, all right, so fries. 204 00:11:30,120 --> 00:11:33,680 Speaker 1: This dish is a really big thing. Yes, yes. Winston 205 00:11:33,760 --> 00:11:39,960 Speaker 1: Churchill dubbed the combination the good Companions. As of million 206 00:11:40,040 --> 00:11:42,319 Speaker 1: servings of Vision ships were sold in Britain, which comes 207 00:11:42,320 --> 00:11:45,360 Speaker 1: out to six servings per person on average. This is 208 00:11:45,400 --> 00:11:48,720 Speaker 1: an annual um. The country boast over eight thousand, five 209 00:11:48,800 --> 00:11:51,920 Speaker 1: hundred fish and ship shops. That's so hard to say. 210 00:11:52,040 --> 00:11:54,719 Speaker 1: It's like one of those I don't know what those 211 00:11:54,720 --> 00:11:57,520 Speaker 1: stone twisters, hut um. And so that's eight times a 212 00:11:57,600 --> 00:11:59,720 Speaker 1: number of McDonald's and that makes it the most popular 213 00:11:59,760 --> 00:12:03,880 Speaker 1: take away food. Fish and Chips went out to surveys 214 00:12:03,880 --> 00:12:06,640 Speaker 1: conducted in the UK named as the most national of 215 00:12:06,760 --> 00:12:10,120 Speaker 1: national icons, and fish and chips Friday is a thing. 216 00:12:11,000 --> 00:12:20,320 Speaker 1: I'm like Catholicism or let's is it like Taco Tuesdays. Yeah. 217 00:12:20,440 --> 00:12:23,800 Speaker 1: More recent numbers put fish and chip establishments at ten thousand, 218 00:12:23,800 --> 00:12:26,720 Speaker 1: five hundred, but the sale of takeout fried fish a 219 00:12:26,720 --> 00:12:31,840 Speaker 1: bit lower, two million annually, as fifth after burgers, Chinese 220 00:12:31,840 --> 00:12:33,840 Speaker 1: and Indian, which I'm a little curious about that bearing 221 00:12:33,840 --> 00:12:37,360 Speaker 1: but okay, um chicken and then pizza. One of the 222 00:12:37,360 --> 00:12:39,160 Speaker 1: reasons for this is the increase in the prices of 223 00:12:39,160 --> 00:12:41,760 Speaker 1: haddock and cod, the two preferred fish for the meal. 224 00:12:42,080 --> 00:12:44,199 Speaker 1: Still more than half of the adults in the UK 225 00:12:44,400 --> 00:12:46,800 Speaker 1: visit a fish and chip shop once a month or more, 226 00:12:48,200 --> 00:12:51,079 Speaker 1: eat it once a week to go at least once 227 00:12:51,120 --> 00:12:55,079 Speaker 1: a year. Wow. Yeah, huh um. Fish and chip shops 228 00:12:55,160 --> 00:12:58,480 Speaker 1: don't just sell this dish, though, they've broughtened to encompass 229 00:12:58,520 --> 00:13:01,920 Speaker 1: other fast food takeaway options like a meat pies, fried 230 00:13:02,000 --> 00:13:08,160 Speaker 1: chicken strips, stuff like that. Fish breakdown of the fish 231 00:13:08,160 --> 00:13:12,560 Speaker 1: and fish and chips is cod haddock. The fish and 232 00:13:12,600 --> 00:13:14,480 Speaker 1: chip market in the UK is worth one point to 233 00:13:14,640 --> 00:13:21,640 Speaker 1: billion pounds and employees sixty one thousand people of potatoes 234 00:13:21,640 --> 00:13:26,160 Speaker 1: in Britain end up a chip form. Also of all 235 00:13:26,160 --> 00:13:29,480 Speaker 1: white fish is sold as part of this dish. Wow, 236 00:13:29,840 --> 00:13:31,960 Speaker 1: I love it. So it's a jug or not? It is? 237 00:13:32,280 --> 00:13:35,560 Speaker 1: It is? But how did it get here? Well we'll 238 00:13:35,559 --> 00:13:37,400 Speaker 1: tell you, but first we're going to take a quick 239 00:13:37,400 --> 00:13:48,000 Speaker 1: break for a word from our sponsor and we're back. 240 00:13:48,000 --> 00:13:50,440 Speaker 1: Thank you sponsored, Yes, thank you. To get to the 241 00:13:50,480 --> 00:13:52,520 Speaker 1: history of fish and chips, you kind of have to 242 00:13:52,559 --> 00:13:56,120 Speaker 1: take it in parts. Sure, As we skirted around in 243 00:13:56,320 --> 00:14:01,200 Speaker 1: several episodes, the potato potato. No episode forthcoming, it's want 244 00:14:01,240 --> 00:14:04,960 Speaker 1: to be beautiful, yes, because we've done a lot done fries, 245 00:14:05,559 --> 00:14:09,240 Speaker 1: not the potato. Yet we did sweep potato on it. Yeah, alright. 246 00:14:09,440 --> 00:14:11,920 Speaker 1: The potato probably arrived in England from the New World 247 00:14:12,000 --> 00:14:16,000 Speaker 1: in the seventeenth century, perhaps with Sir Walter Rawley involved. 248 00:14:16,720 --> 00:14:19,280 Speaker 1: As we discussed in our French fry episode. The Belgians 249 00:14:19,400 --> 00:14:22,840 Speaker 1: or maybe the French probably came up with the fried 250 00:14:22,880 --> 00:14:26,880 Speaker 1: potato in these strips, although it probably happened in different 251 00:14:26,920 --> 00:14:31,160 Speaker 1: forms in different places around the same time. Yeah. Interestingly, 252 00:14:31,440 --> 00:14:35,400 Speaker 1: as we discussed in that episode, um, the French, Yeah, exactly, 253 00:14:35,600 --> 00:14:39,120 Speaker 1: potentially um as a substitute for fish is how it happened. Um, 254 00:14:39,120 --> 00:14:42,560 Speaker 1: when rivers froze over, so they would might even cut 255 00:14:42,600 --> 00:14:45,320 Speaker 1: them in fishy shapes. Yeah. Now you can have your 256 00:14:45,360 --> 00:14:48,240 Speaker 1: fish and your fries and eat them too, or something 257 00:14:48,400 --> 00:14:51,040 Speaker 1: like that. Yes, but deep fried potatoes aren't thought to 258 00:14:51,080 --> 00:14:55,160 Speaker 1: have really taken off in England until the eight hundreds, 259 00:14:55,160 --> 00:14:58,800 Speaker 1: possibly as late as the eighteen sixties, after a whole 260 00:14:58,840 --> 00:15:02,120 Speaker 1: lot of war and a couple a couple of like 261 00:15:02,200 --> 00:15:05,280 Speaker 1: blights upon crops happened in France and Austria, and that 262 00:15:05,400 --> 00:15:09,240 Speaker 1: popularized the potato and its fried form there, and then 263 00:15:09,280 --> 00:15:13,000 Speaker 1: it had some time to trickle out to other culinary scenes. Yes, 264 00:15:14,040 --> 00:15:17,160 Speaker 1: fried fish, meanwhile, was introduced to London's East End by 265 00:15:17,240 --> 00:15:20,240 Speaker 1: Spanish and Portuguese Jewish refugees fleeing at the end of 266 00:15:20,280 --> 00:15:23,880 Speaker 1: Moorish rule in fourteen Yeah, so what happened here was um. 267 00:15:23,920 --> 00:15:27,840 Speaker 1: Sophardic Jewish populations had been living on the Iberian Peninsula, 268 00:15:27,920 --> 00:15:31,160 Speaker 1: Spain and Portugal since about the eighth century UM. But 269 00:15:31,240 --> 00:15:34,520 Speaker 1: then when the Spanish Inquisition came along in the fourteen hundreds, 270 00:15:34,760 --> 00:15:37,560 Speaker 1: they outlawed Judaism. A lot of those people's fled from 271 00:15:37,600 --> 00:15:41,680 Speaker 1: Spain to Portugal. But then the Catholic Isabella of Spain 272 00:15:41,840 --> 00:15:45,000 Speaker 1: married Portuguese King Manuel the First in fourteen nineties six, 273 00:15:45,040 --> 00:15:47,920 Speaker 1: as Annie said, and she insisted upon the conversion or 274 00:15:47,960 --> 00:15:52,280 Speaker 1: expulsion of Jewish peoples from Portugal to Some folks stayed 275 00:15:52,280 --> 00:15:54,760 Speaker 1: and continued practicing in secret, but there was definitely an 276 00:15:54,760 --> 00:15:57,720 Speaker 1: exodus of sorts to the rest of Europe, and of 277 00:15:57,760 --> 00:16:00,080 Speaker 1: course they brought their culinary traditions along with them. M 278 00:16:00,880 --> 00:16:04,240 Speaker 1: Frying fish specifically might have been a way of cooking 279 00:16:04,240 --> 00:16:07,160 Speaker 1: and preserving it on Friday days so that it would 280 00:16:07,200 --> 00:16:09,440 Speaker 1: last through the end of the Sabbath, which in Judaism 281 00:16:09,480 --> 00:16:12,560 Speaker 1: is sundown Friday through sundown Saturday, and during what you're 282 00:16:12,560 --> 00:16:15,520 Speaker 1: not supposed to do any work like like cooking. Um. 283 00:16:15,520 --> 00:16:19,960 Speaker 1: A Bridge cookbook author in one referred to the Jews 284 00:16:20,040 --> 00:16:24,200 Speaker 1: way of preserving salmon and all sorts of fish. After 285 00:16:24,320 --> 00:16:27,400 Speaker 1: visiting London in the eighteenth century, Thomas Jefferson wrote about 286 00:16:27,440 --> 00:16:31,240 Speaker 1: eating quote, fried fish in the Jewish fashion. In some 287 00:16:31,320 --> 00:16:34,520 Speaker 1: chippies you can still get fried fish or fish fried 288 00:16:34,560 --> 00:16:39,000 Speaker 1: in mazza meal rather than flour. In Oliver Twist, Charles 289 00:16:39,040 --> 00:16:43,960 Speaker 1: Dickens mentioned fried fish warehouses and at the time vendors 290 00:16:43,960 --> 00:16:47,600 Speaker 1: sold fish from trays strung around their necks. Um also 291 00:16:47,720 --> 00:16:50,360 Speaker 1: more likely to be served with baked potatoes or bread. 292 00:16:51,760 --> 00:16:53,920 Speaker 1: As for who came up with the dish itself, London 293 00:16:53,960 --> 00:16:58,880 Speaker 1: and Lancashire have staked claim chips were cheap and accessible 294 00:16:58,920 --> 00:17:02,040 Speaker 1: food for workers, so there's kind of that vibe to it. Um. 295 00:17:02,080 --> 00:17:04,040 Speaker 1: The first Jewish cookbook that was published in the UK 296 00:17:04,119 --> 00:17:07,240 Speaker 1: in eighty six came with a recipe for fish and chips. Okay. 297 00:17:07,560 --> 00:17:09,520 Speaker 1: What is thought to be the first fish and chip 298 00:17:09,560 --> 00:17:11,639 Speaker 1: shop in the North of England and they all of 299 00:17:11,720 --> 00:17:15,040 Speaker 1: them have like these qualifiers around. Oh yeah, I love it. 300 00:17:14,720 --> 00:17:17,679 Speaker 1: I love it. I do too. Opened around Lancashire in 301 00:17:17,800 --> 00:17:21,320 Speaker 1: eighteen sixty three, Mr John Lee served fish and chips 302 00:17:21,320 --> 00:17:23,920 Speaker 1: out of a hut that was attached to a market, 303 00:17:24,000 --> 00:17:27,560 Speaker 1: later relocated across the street and added the inscription this 304 00:17:27,640 --> 00:17:30,120 Speaker 1: is the first fish and chip shop in the world. 305 00:17:30,560 --> 00:17:33,320 Speaker 1: So there you go. Yeah yeah, um that was in 306 00:17:33,440 --> 00:17:37,720 Speaker 1: eighteen sixty five when that location was opened, and I 307 00:17:37,760 --> 00:17:42,080 Speaker 1: believe it's considered the oldest continually operating fish and chips shop. 308 00:17:42,440 --> 00:17:45,040 Speaker 1: That the name, the official name of it is the 309 00:17:45,080 --> 00:17:48,479 Speaker 1: oldest fish and chip shop in the world. Oh I 310 00:17:48,520 --> 00:17:51,760 Speaker 1: love that. Yeah. Lauren and I accidentally stumbled while we 311 00:17:51,760 --> 00:17:55,320 Speaker 1: were in Orlando. We calls the restaurant called I can't 312 00:17:55,440 --> 00:17:58,159 Speaker 1: it was either Orlando's best seafood. I think it's the 313 00:17:58,200 --> 00:18:00,560 Speaker 1: world I think it was the world the world's seafood. 314 00:18:00,560 --> 00:18:02,880 Speaker 1: It had like two stars on yelp. We we got 315 00:18:02,880 --> 00:18:04,520 Speaker 1: a good chuckle out of it. We got a good 316 00:18:04,560 --> 00:18:06,119 Speaker 1: chuckle out of it. But that's what that reminds me of. 317 00:18:06,119 --> 00:18:09,480 Speaker 1: Hopefully this place is better than that. Um. But wait, 318 00:18:10,320 --> 00:18:13,920 Speaker 1: three years earlier in London, before this supposed first opening 319 00:18:13,920 --> 00:18:16,800 Speaker 1: of the fish and chip shop. Joseph Mallin allegedly opened 320 00:18:16,800 --> 00:18:18,679 Speaker 1: to fish and chip shop within the sound of the 321 00:18:18,720 --> 00:18:21,639 Speaker 1: bow bells on Cleveland Street and being born within that 322 00:18:21,680 --> 00:18:25,040 Speaker 1: sound as definition of Cockney. Thanks to Idris Elba and 323 00:18:25,080 --> 00:18:27,080 Speaker 1: hot Ones for that today. I didn't know that until 324 00:18:27,200 --> 00:18:29,639 Speaker 1: a couple of days ago. Um. Also, he was thirteen 325 00:18:29,760 --> 00:18:32,439 Speaker 1: Joseph Mallin, not Indrius Elba, when he started frying up 326 00:18:32,520 --> 00:18:36,000 Speaker 1: chips to help his family make more money. Then he 327 00:18:36,040 --> 00:18:38,679 Speaker 1: got the idea, the genius idea, to join his chips 328 00:18:38,720 --> 00:18:41,320 Speaker 1: with the fried fish from a local shop, probably selling 329 00:18:41,359 --> 00:18:43,919 Speaker 1: it first from a tray around his neck. Joseph was 330 00:18:44,119 --> 00:18:47,080 Speaker 1: was Jewish, yeah, exactly before he was able to open 331 00:18:47,200 --> 00:18:52,280 Speaker 1: a shop in eighteen sixty. So they can fight it out. 332 00:18:52,320 --> 00:18:55,560 Speaker 1: We don't have we don't have a dogonist fish fight. No, 333 00:18:55,760 --> 00:18:59,400 Speaker 1: we don't have a fish in this fight. It's like 334 00:18:59,720 --> 00:19:04,439 Speaker 1: she dig fish in a barel. No, let's move on. 335 00:19:06,520 --> 00:19:09,480 Speaker 1: In ev one, the oldest fish and chip shops still 336 00:19:09,480 --> 00:19:14,520 Speaker 1: in operation in London opened Rock and sold place. Oh 337 00:19:14,560 --> 00:19:18,520 Speaker 1: my gosh, that is so many fish puns in a 338 00:19:18,600 --> 00:19:24,480 Speaker 1: single Okay, it's really impressive because okay, hoof. By the 339 00:19:24,520 --> 00:19:27,000 Speaker 1: end of the nineteenth century, the dish was fairly common 340 00:19:27,040 --> 00:19:30,080 Speaker 1: in Britain. At first, these fish and chip shops were 341 00:19:30,280 --> 00:19:32,800 Speaker 1: largely family owned, ran out of the front of houses, 342 00:19:33,000 --> 00:19:35,840 Speaker 1: and the meal was frequently served in yesterday's newspaper to 343 00:19:35,960 --> 00:19:38,560 Speaker 1: keep costs down. I've also read that the newspaper thing 344 00:19:38,600 --> 00:19:41,600 Speaker 1: didn't happen until paper rationing of the world wars, but 345 00:19:41,960 --> 00:19:44,639 Speaker 1: either way, either way, a lot of places still do 346 00:19:44,720 --> 00:19:47,520 Speaker 1: this for kitch or I've heard arguments about the taste 347 00:19:47,640 --> 00:19:49,879 Speaker 1: and soaking up of the oil, but the practice of 348 00:19:49,960 --> 00:19:53,520 Speaker 1: using actual newspaper without grease paper in between was banned 349 00:19:53,520 --> 00:19:56,120 Speaker 1: in the nineteen eighties due to concerns around negative health 350 00:19:56,160 --> 00:19:58,960 Speaker 1: outcomes of ingesting the ink. Yeah. Yeah, a lot of 351 00:19:58,960 --> 00:20:05,560 Speaker 1: places here. I feel like it's fake, fake newspapers with newspapers, yeah, 352 00:20:05,600 --> 00:20:10,080 Speaker 1: with food grade printing, it exactly. Demand for this meal 353 00:20:10,119 --> 00:20:12,720 Speaker 1: increased during the Industrial Revolution as more and more workers 354 00:20:12,720 --> 00:20:15,959 Speaker 1: were looking for something quick and cheap for lunch. Innovations 355 00:20:16,040 --> 00:20:18,240 Speaker 1: during this period helped meet demand for the dish to 356 00:20:18,400 --> 00:20:21,880 Speaker 1: the steam trawler for catching fish, ice machines and railways 357 00:20:21,880 --> 00:20:24,840 Speaker 1: to transport that fish throughout the country, making it more 358 00:20:24,880 --> 00:20:30,400 Speaker 1: wildly available, I would say wildly widely available. The lines 359 00:20:30,440 --> 00:20:33,600 Speaker 1: of these shops caught the attention of Italian immigrants passing 360 00:20:33,640 --> 00:20:35,960 Speaker 1: through on their way to Scotland, Ireland and Wales, where 361 00:20:36,000 --> 00:20:38,000 Speaker 1: they set up fish and chip shops of their own. 362 00:20:38,480 --> 00:20:41,040 Speaker 1: There's this whole legend about the first fish and chip 363 00:20:41,080 --> 00:20:43,720 Speaker 1: shop in Ireland, and and that it came about when 364 00:20:43,720 --> 00:20:47,600 Speaker 1: when Giuseeppe Caravy accidentally disembarked from a ship headed to 365 00:20:47,640 --> 00:20:52,120 Speaker 1: America in County Cork, whereupon, I guess you figured like, well, heck, 366 00:20:52,200 --> 00:20:54,880 Speaker 1: I'm here now, and walked all the way to Dublin 367 00:20:55,240 --> 00:20:58,520 Speaker 1: and settled there and started selling fish and chips from 368 00:20:58,520 --> 00:21:01,320 Speaker 1: a handcart outside of pubs um and that he then 369 00:21:01,400 --> 00:21:04,760 Speaker 1: eventually opened a storefront on what's now Piers Street. And 370 00:21:04,800 --> 00:21:10,280 Speaker 1: their trademark phrase um lunad caista unadi kayla meaning one 371 00:21:10,280 --> 00:21:12,919 Speaker 1: of this, one of the other um morphed into the 372 00:21:13,000 --> 00:21:17,240 Speaker 1: Dublin nickname for the dish one and one. Oh that's awesome. Yeah. 373 00:21:17,560 --> 00:21:20,159 Speaker 1: By nineteen ten, there were twenty five thousand fish and 374 00:21:20,240 --> 00:21:25,440 Speaker 1: chip shops around the UK. By nineteen thirteen, UM delegates 375 00:21:25,480 --> 00:21:28,760 Speaker 1: from a number of local fish frying organizations got together 376 00:21:28,840 --> 00:21:34,000 Speaker 1: to form a National Federation of Fish Fryers Associations UM. 377 00:21:34,040 --> 00:21:36,359 Speaker 1: These local groups had been getting together for for a 378 00:21:36,400 --> 00:21:40,000 Speaker 1: couple of decades to help each other protect trade interests. UM. 379 00:21:40,040 --> 00:21:43,000 Speaker 1: As a national organization they work with the government to 380 00:21:43,119 --> 00:21:47,679 Speaker 1: preserve supplies and prices thereof. During World War One, uh 381 00:21:47,840 --> 00:21:50,800 Speaker 1: then Prime Minister Lloyd George and his Wark cabinet made 382 00:21:50,840 --> 00:21:53,360 Speaker 1: sure that the ingredients for fish and chips stayed off 383 00:21:53,400 --> 00:21:57,159 Speaker 1: of rations lists, because they figured that the industrial workers 384 00:21:57,160 --> 00:21:59,760 Speaker 1: that they needed making their munitions, and then the families 385 00:22:00,119 --> 00:22:02,840 Speaker 1: those were off serving, would be better off emotionally and 386 00:22:02,920 --> 00:22:08,440 Speaker 1: nutritionally if they could still access fish and chips. By 387 00:22:08,480 --> 00:22:11,840 Speaker 1: the nine twenties and thirties, the dish was hugely popular, 388 00:22:11,880 --> 00:22:14,679 Speaker 1: so much so in nineteen thirty one one restaurant in 389 00:22:14,720 --> 00:22:18,880 Speaker 1: England had to hire a doorman to control the queue, 390 00:22:18,880 --> 00:22:21,200 Speaker 1: which is doubly funny to me considering how my British 391 00:22:21,200 --> 00:22:27,560 Speaker 1: friends feel about viewing peak fish and chips. There were 392 00:22:27,600 --> 00:22:31,679 Speaker 1: thirty five thousand shops. Most industrial towns had one on 393 00:22:31,800 --> 00:22:36,160 Speaker 1: every street. During that time. Two thirds of the fresh 394 00:22:36,240 --> 00:22:39,200 Speaker 1: catch in Britain was destined for fish and chips. My goodness, 395 00:22:39,720 --> 00:22:42,320 Speaker 1: and also in a in a great reversal of cause 396 00:22:42,320 --> 00:22:45,639 Speaker 1: and effect. The demand for fish was such that that 397 00:22:45,760 --> 00:22:49,919 Speaker 1: more railways were developed um and that fishing ports were industrialized. 398 00:22:50,160 --> 00:22:53,040 Speaker 1: So all of the Industrial revolution stuff that led to 399 00:22:53,480 --> 00:22:56,920 Speaker 1: the dish being a thing then created need for more 400 00:22:56,960 --> 00:23:01,919 Speaker 1: industrial revolution. The power of chips, it is. It's mighty. 401 00:23:02,960 --> 00:23:05,600 Speaker 1: It also didn't get hit by rashing during World War Two, 402 00:23:05,680 --> 00:23:09,480 Speaker 1: making it incredibly valuable for feeding families. However, the lines 403 00:23:09,520 --> 00:23:13,200 Speaker 1: were places selling the meal were often hours long, and 404 00:23:13,320 --> 00:23:15,280 Speaker 1: they didn't always have fish. So when news got out 405 00:23:15,280 --> 00:23:19,400 Speaker 1: that a restaurant did have fish, people flocked to that establishment. 406 00:23:20,119 --> 00:23:22,760 Speaker 1: When Brian's Fish and Chip Shop and Leeds ran low 407 00:23:22,800 --> 00:23:26,760 Speaker 1: on fish, they started selling homemade fish cakes instead, and 408 00:23:26,800 --> 00:23:30,120 Speaker 1: it came with this warning, patrons, would you not recommend 409 00:23:30,119 --> 00:23:33,320 Speaker 1: the use of vinegar with these fish cakes? Wow? Okay, 410 00:23:33,720 --> 00:23:36,760 Speaker 1: I don't know what that Okay, sure, okay, yeah, I 411 00:23:36,800 --> 00:23:42,359 Speaker 1: appreciate any kind of food warnings. Multiple outlets have written 412 00:23:42,359 --> 00:23:44,480 Speaker 1: about the power of fish and chips as a morale 413 00:23:44,640 --> 00:23:48,440 Speaker 1: boost during the World Wars. In George Orwell's seven work 414 00:23:48,520 --> 00:23:50,680 Speaker 1: The Road to Wigan Pier, which I read in college. 415 00:23:50,760 --> 00:23:53,360 Speaker 1: Don't remember very much but I read it, he claimed 416 00:23:53,440 --> 00:23:56,040 Speaker 1: that the availability of Fish and Chips kept people decently 417 00:23:56,080 --> 00:24:01,600 Speaker 1: happy and quote averted revolution who Frederick Lord Woolton, the 418 00:24:01,640 --> 00:24:05,280 Speaker 1: wartime food minister, gave the a OK for mobile fryers 419 00:24:05,280 --> 00:24:09,199 Speaker 1: available for people being evacuated. The dish also did help 420 00:24:09,240 --> 00:24:11,360 Speaker 1: with the war effort in another way. Um people who 421 00:24:11,359 --> 00:24:14,240 Speaker 1: had been working in the deep sea trawling industry were 422 00:24:14,320 --> 00:24:18,600 Speaker 1: especially recruited to the navy, and supposedly one of the 423 00:24:18,600 --> 00:24:22,240 Speaker 1: ways that British troops identified each other during the Harrowing 424 00:24:22,400 --> 00:24:25,359 Speaker 1: d d Battle was by calling out fish and waiting 425 00:24:25,440 --> 00:24:30,720 Speaker 1: for the appropriate response being, of course chips. Wow, that's 426 00:24:30,720 --> 00:24:34,399 Speaker 1: some more interesting version of Marco Polo, Like maybe I'm 427 00:24:34,400 --> 00:24:38,320 Speaker 1: going to adopt this. Actually, I like I like that, 428 00:24:38,359 --> 00:24:40,640 Speaker 1: like in a busy store or something, if you're trying 429 00:24:40,640 --> 00:24:43,760 Speaker 1: to find your friend like fish chips. It also sounds 430 00:24:43,760 --> 00:24:46,719 Speaker 1: like it could be a buddy comedy fish and chips. 431 00:24:48,160 --> 00:24:53,640 Speaker 1: Somebody needs to get on that. We are the music 432 00:24:53,680 --> 00:24:58,840 Speaker 1: makers and we are the dreamers of the dreams. Shane 433 00:24:59,080 --> 00:25:02,480 Speaker 1: Henry ram And celebrated their twenty one anniversary in nineteen 434 00:25:02,520 --> 00:25:05,520 Speaker 1: fifty two by serving our record breaking at ten thousand 435 00:25:05,600 --> 00:25:10,040 Speaker 1: plates efficient chips at their original price, not the record nowadays, though, 436 00:25:10,320 --> 00:25:14,960 Speaker 1: lots of people came in for that record. Yes, yes, yeah. UM. 437 00:25:15,000 --> 00:25:18,520 Speaker 1: In nineteen seventy six, the aforementioned National Federation of Fish 438 00:25:18,520 --> 00:25:23,400 Speaker 1: Fryers opened its training Academy UH. In two thousand two, 439 00:25:23,480 --> 00:25:27,080 Speaker 1: brief science note um okay, researchers working in genetics named 440 00:25:27,119 --> 00:25:31,199 Speaker 1: this new gene imaging technology fish and chips. And I 441 00:25:31,240 --> 00:25:34,680 Speaker 1: don't understand it's super well, but but like very very Basically, 442 00:25:34,760 --> 00:25:39,720 Speaker 1: UM fish stands for fluorescence in C two hybridization, which 443 00:25:39,760 --> 00:25:41,479 Speaker 1: is it's a way of lighting up genes as they 444 00:25:41,480 --> 00:25:46,000 Speaker 1: activate within cell nucleus. Okay. UM. Gene chips, meanwhile, are 445 00:25:46,040 --> 00:25:49,880 Speaker 1: an older technology. Their their whole arrays of genetic material 446 00:25:50,280 --> 00:25:53,280 Speaker 1: arranged either on on a glass slide or coded like 447 00:25:53,359 --> 00:25:56,280 Speaker 1: representationally onto a microchip so that you can study the 448 00:25:56,320 --> 00:26:00,320 Speaker 1: whole array at once. UM. So fish and chips was 449 00:26:00,400 --> 00:26:03,560 Speaker 1: meant to provide a way of studying this wide array 450 00:26:03,600 --> 00:26:06,680 Speaker 1: of genes within a cell nucleus. UM. And the name 451 00:26:06,760 --> 00:26:09,680 Speaker 1: is catchy. I thought that was super cute. Yeah, that's 452 00:26:09,680 --> 00:26:13,240 Speaker 1: really really cute. UM. In the first decade of the 453 00:26:13,240 --> 00:26:16,800 Speaker 1: twenty one century, it became sort of a popular thing 454 00:26:16,920 --> 00:26:21,040 Speaker 1: to collect used vegetable based cooking oil from fry shops 455 00:26:21,080 --> 00:26:24,119 Speaker 1: to be filtered and sold as biodiesel fuel for cars. 456 00:26:24,359 --> 00:26:30,040 Speaker 1: Oh wow, uh one panicos Pena A published the book 457 00:26:30,520 --> 00:26:36,160 Speaker 1: Fish and Chips, a history likeworts of history with fish 458 00:26:36,200 --> 00:26:41,359 Speaker 1: and chips. That's cool, um and who. Ending on a 459 00:26:41,400 --> 00:26:46,200 Speaker 1: sad note, unfortunately, climate change is deeply impacting the fishing industry. Um. 460 00:26:46,240 --> 00:26:49,520 Speaker 1: Oxygen levels and the oceans are dropping as temperatures rise 461 00:26:49,560 --> 00:26:52,720 Speaker 1: because warmer water cannot hold as munch oxygen as colder water, 462 00:26:53,119 --> 00:26:57,040 Speaker 1: and populations of like perhaps especially large cold water fish 463 00:26:57,160 --> 00:27:00,639 Speaker 1: like hattocking cod, could shrink by a quarter in the 464 00:27:00,640 --> 00:27:03,600 Speaker 1: next thirty years. And that's like the best case scenario. Um, 465 00:27:03,640 --> 00:27:10,360 Speaker 1: the worst case being extinction. So yeah, so prices are 466 00:27:10,440 --> 00:27:16,640 Speaker 1: only gonna go up. Yeah and hopefully um and don't 467 00:27:16,680 --> 00:27:21,040 Speaker 1: hopefully like impossible or beyond. We'll come up with with 468 00:27:21,080 --> 00:27:25,879 Speaker 1: a with a fish alternative. Oh yeah yeah. Okay, Well 469 00:27:26,040 --> 00:27:31,040 Speaker 1: I have an embarrassing note that I'll share with everybody. Okay. Um, So, 470 00:27:31,440 --> 00:27:34,520 Speaker 1: I whenever I'm feeling a little down, I watched the 471 00:27:34,560 --> 00:27:37,320 Speaker 1: movie How To Train Your Dragon, and I watched it 472 00:27:37,400 --> 00:27:39,600 Speaker 1: over and over again recently, and I was kind of 473 00:27:39,600 --> 00:27:41,919 Speaker 1: in a weird mind state. My friend was quizzing me 474 00:27:41,960 --> 00:27:43,960 Speaker 1: because she was so surprised to know this about me, 475 00:27:44,000 --> 00:27:46,439 Speaker 1: because I'm trying to keep it hidden. Sure, and she 476 00:27:46,560 --> 00:27:48,359 Speaker 1: was like, do you know what type of dragon that is? 477 00:27:48,359 --> 00:27:49,719 Speaker 1: And we, of course I do what I tell her 478 00:27:49,720 --> 00:27:54,560 Speaker 1: what it is. I am gonna I made the hiccups 479 00:27:54,560 --> 00:27:57,080 Speaker 1: costume is the main character for a dragon con and 480 00:27:57,160 --> 00:27:59,280 Speaker 1: his his name his full name when she asked me 481 00:28:00,160 --> 00:28:05,680 Speaker 1: is hiccup her and his headache the third And that's 482 00:28:05,720 --> 00:28:09,240 Speaker 1: my embarrassing geek knowledge of the day. I'll share with you. 483 00:28:12,840 --> 00:28:15,240 Speaker 1: You still randomly asked me, like, what do you know 484 00:28:15,280 --> 00:28:18,080 Speaker 1: about this? Check? And let me tell do you know 485 00:28:18,119 --> 00:28:20,119 Speaker 1: about the economy of brook? Oh? Yeah I do. How 486 00:28:20,200 --> 00:28:23,720 Speaker 1: much time do you have? We'll get some fish and 487 00:28:23,800 --> 00:28:28,040 Speaker 1: chips and we'll talk it over. Yeah that's great. No, hey, 488 00:28:28,119 --> 00:28:30,960 Speaker 1: I support I support all all of your nerd dum. 489 00:28:31,040 --> 00:28:35,840 Speaker 1: Thank you. Yeah, of course, well I guess on that 490 00:28:35,880 --> 00:28:39,400 Speaker 1: like weird like nerd bookend. Yeah, we start with a 491 00:28:39,480 --> 00:28:43,240 Speaker 1: nerd bookend. We did it on either side. Yeah, that's 492 00:28:43,240 --> 00:28:46,280 Speaker 1: a delicious nerd sandwich. Um. Yeah, that's that's about what 493 00:28:46,320 --> 00:28:48,080 Speaker 1: we have to say about fish and chips. We do 494 00:28:48,200 --> 00:28:50,760 Speaker 1: have a little bit more for you. Um, but first 495 00:28:50,800 --> 00:28:52,600 Speaker 1: we've got one more quick break for a word from 496 00:28:52,600 --> 00:29:04,000 Speaker 1: our sponsor, and we're back. Thank you sponsoring, Yes, thank you, 497 00:29:04,200 --> 00:29:09,959 Speaker 1: and we're back with listener. I thought a British accent 498 00:29:10,000 --> 00:29:14,280 Speaker 1: would be too grading for the that was much less grading. 499 00:29:16,520 --> 00:29:19,120 Speaker 1: At least we we've we've stopped getting hate mail about 500 00:29:19,120 --> 00:29:22,560 Speaker 1: our listener mail song. People have had to hold they 501 00:29:22,560 --> 00:29:26,040 Speaker 1: had to embrace it. It's either that or just jettison 502 00:29:26,280 --> 00:29:30,600 Speaker 1: from THEE. So those of you who are still with us, 503 00:29:30,640 --> 00:29:33,520 Speaker 1: thank you for putting up with us. Also, you know, 504 00:29:33,720 --> 00:29:36,400 Speaker 1: if you ever have any suggestions for listener mail, you 505 00:29:36,440 --> 00:29:39,160 Speaker 1: want to write like a little jingle yourself. Oh man, yeah, 506 00:29:39,520 --> 00:29:43,040 Speaker 1: the stuff you should notice, stuff like that. Sure. So yeah, 507 00:29:43,200 --> 00:29:45,040 Speaker 1: we went in on this game. We would love to 508 00:29:45,160 --> 00:29:48,720 Speaker 1: put your some nice thing that you right, We'll happily 509 00:29:48,760 --> 00:29:52,240 Speaker 1: do that for you. Had no charge, no additional cost 510 00:29:53,240 --> 00:29:58,280 Speaker 1: to this free podcast. Anyway, we do have some listener 511 00:29:58,360 --> 00:30:02,080 Speaker 1: veils and APU were stuck with us. Katie wrote big 512 00:30:02,120 --> 00:30:04,440 Speaker 1: fan of the show, but first time writing in. I 513 00:30:04,480 --> 00:30:06,800 Speaker 1: was particularly inspired by your PiZZ episode and wanted to 514 00:30:06,800 --> 00:30:09,560 Speaker 1: share a story with you. I am from Pennsylvania originally 515 00:30:09,800 --> 00:30:12,240 Speaker 1: don't get me started on our obsession with preszels, but 516 00:30:12,400 --> 00:30:15,720 Speaker 1: am currently teaching elementary school in the UK. I often 517 00:30:15,800 --> 00:30:18,640 Speaker 1: use food as examples of math concepts, and admittedly this 518 00:30:18,680 --> 00:30:22,040 Speaker 1: does tend to revolve around how much I love pizza. Well, 519 00:30:22,360 --> 00:30:24,040 Speaker 1: fast forward to the end of the year. Some of 520 00:30:24,080 --> 00:30:26,680 Speaker 1: the children brought in chocolates, cards, or flowers as an 521 00:30:26,720 --> 00:30:30,680 Speaker 1: end of the year gift, except one. One child proudly 522 00:30:30,720 --> 00:30:33,320 Speaker 1: walked into a classroom with the largest pizza she could 523 00:30:33,360 --> 00:30:36,200 Speaker 1: find as a thank you gift, with strict instructions that 524 00:30:36,240 --> 00:30:38,520 Speaker 1: it was just for me and I wasn't allowed to share. 525 00:30:39,080 --> 00:30:41,280 Speaker 1: I know you're not supposed to have favorites, but that 526 00:30:41,400 --> 00:30:45,520 Speaker 1: certainly was the most delicious gift I received. My admittedly 527 00:30:45,520 --> 00:30:48,720 Speaker 1: selfish recommendation for the podcast would be visit Amelia Island, 528 00:30:48,720 --> 00:30:54,680 Speaker 1: Florida for the annual shrimp festival in me oh Man. Well, 529 00:30:55,040 --> 00:30:58,200 Speaker 1: definitely adding that to our list. I'm in I could 530 00:30:58,240 --> 00:31:00,360 Speaker 1: put some hurt and on a shrimp festival, and I've 531 00:31:00,400 --> 00:31:04,520 Speaker 1: never been to a shrimp festival, and I think it's time. Yeah, 532 00:31:04,840 --> 00:31:06,920 Speaker 1: the time is now or may as the case maybe. 533 00:31:08,200 --> 00:31:12,040 Speaker 1: Um Melissa wrote, I really loved your episode on boiled Peanuts. 534 00:31:12,280 --> 00:31:14,560 Speaker 1: I grew up an hour north of Green Bay, Wisconsin, 535 00:31:14,640 --> 00:31:17,400 Speaker 1: and only eight peanuts roasted on top of white cake 536 00:31:17,520 --> 00:31:20,920 Speaker 1: with white fluffy frosting. Way better than sprinkles. I've never 537 00:31:21,000 --> 00:31:23,880 Speaker 1: had this. This sounds amazing anyway. The only thing I 538 00:31:23,920 --> 00:31:26,600 Speaker 1: seemed to love more than peanut cake is at a mammy. 539 00:31:26,960 --> 00:31:29,560 Speaker 1: Several years ago, I started getting sick and fatigued all 540 00:31:29,600 --> 00:31:32,080 Speaker 1: the time. After a discussion with my doctor, I went 541 00:31:32,080 --> 00:31:35,280 Speaker 1: through allergy testing and I tested positive for soil allergy. 542 00:31:35,680 --> 00:31:37,960 Speaker 1: No more at a mom a. I was expressing my 543 00:31:38,000 --> 00:31:40,600 Speaker 1: sadness to my husband's stepmom, Marty one day, and she 544 00:31:40,680 --> 00:31:44,680 Speaker 1: suggested I substitute boiled peanuts. My husband grew up in 545 00:31:44,720 --> 00:31:47,880 Speaker 1: New Orleans with his mom, However, his father lived in 546 00:31:47,920 --> 00:31:51,600 Speaker 1: South Georgia. Almost three weeks later, four giant sacks of 547 00:31:51,640 --> 00:31:54,600 Speaker 1: green peanuts were delivered to our house. I FaceTime called 548 00:31:54,640 --> 00:31:56,640 Speaker 1: Marty every other night for weeks as we tried different 549 00:31:56,680 --> 00:31:59,160 Speaker 1: spice combinations and worked out a process for making the 550 00:31:59,240 --> 00:32:03,120 Speaker 1: best boil peanuts. We finally decided on an eight or 551 00:32:03,120 --> 00:32:05,960 Speaker 1: so hours overnight in the crock pot, more or less 552 00:32:05,960 --> 00:32:08,200 Speaker 1: depending on how dry your peanuts are, and we always 553 00:32:08,320 --> 00:32:11,440 Speaker 1: season with crab boil. We tried every crab boil under 554 00:32:11,480 --> 00:32:14,000 Speaker 1: the sun, and they are all great. I personally love 555 00:32:14,080 --> 00:32:16,760 Speaker 1: half a bag of Zataran's dry hole spice crab and 556 00:32:16,760 --> 00:32:20,360 Speaker 1: crawfish boil with one cap of Zadaran's Liquid crab boil, 557 00:32:20,600 --> 00:32:24,360 Speaker 1: a lemon wedge and some fresh garlic. My husband really 558 00:32:24,360 --> 00:32:27,280 Speaker 1: loves day after a crawfish boiled peanuts. Um. I saved 559 00:32:27,280 --> 00:32:30,000 Speaker 1: some of the pot liquor to boil the peanuts. We 560 00:32:30,120 --> 00:32:32,760 Speaker 1: continued to call each other every Thursday for the next 561 00:32:32,840 --> 00:32:35,760 Speaker 1: eight years. As a result, Jay also started talking to 562 00:32:35,800 --> 00:32:38,560 Speaker 1: his dad every week. Jay's dad left when he was young, 563 00:32:38,720 --> 00:32:41,240 Speaker 1: and until Marty and her peanuts, their relationship was rocky 564 00:32:41,240 --> 00:32:44,640 Speaker 1: and stressed. Eventually, Jay's dad, a truck driver, got a 565 00:32:44,680 --> 00:32:47,120 Speaker 1: regular run from Jacksonville to Denver, and every time he 566 00:32:47,160 --> 00:32:49,400 Speaker 1: came into town, I got a new bag of peanuts, 567 00:32:49,400 --> 00:32:51,960 Speaker 1: and he got two big jars of a new recipe 568 00:32:52,120 --> 00:32:55,440 Speaker 1: for Marty to critique. Marty passed away suddenly last year. 569 00:32:55,840 --> 00:32:58,680 Speaker 1: I think the cosmos every day that she sent those peanuts. 570 00:32:58,720 --> 00:33:01,200 Speaker 1: She became my best friend and Jason got his dad back. 571 00:33:01,560 --> 00:33:04,160 Speaker 1: I now eat a bowl of boiled peanuts every Thursday 572 00:33:04,240 --> 00:33:08,720 Speaker 1: while Jason talks to his dad. Oh that is such 573 00:33:08,760 --> 00:33:12,240 Speaker 1: a lovely story. Thank you so much for sharing it. Yeah, 574 00:33:12,240 --> 00:33:15,720 Speaker 1: that's the powerful it is. It is. It's man, it's 575 00:33:15,760 --> 00:33:20,680 Speaker 1: it is delicious and emotionally nutritious. It is. Yeah, that's lovely, Lauren, 576 00:33:21,600 --> 00:33:24,960 Speaker 1: and those letters were both lovely, so thanks. We're sending them, 577 00:33:24,960 --> 00:33:27,160 Speaker 1: oh my gosh. Yes, and if you would like to 578 00:33:27,200 --> 00:33:29,960 Speaker 1: email as you can and we're looking forward to those 579 00:33:30,000 --> 00:33:33,640 Speaker 1: listener mail jingles you're gonna send um. You can email 580 00:33:33,680 --> 00:33:36,320 Speaker 1: us at l O at savor pod dot com. We're 581 00:33:36,360 --> 00:33:40,120 Speaker 1: also on social media. You can find us on Instagram, Twitter, 582 00:33:40,400 --> 00:33:43,280 Speaker 1: and Facebook at savor Pod. We do hope to hear 583 00:33:43,320 --> 00:33:46,000 Speaker 1: from you. Savor is production of I Heart Radio and 584 00:33:46,000 --> 00:33:48,320 Speaker 1: Stuff Media. For more podcasts from my Heart Radio, you 585 00:33:48,320 --> 00:33:50,800 Speaker 1: can visit the I Heart Radio app, Apple Podcasts, or 586 00:33:50,840 --> 00:33:53,560 Speaker 1: wherever you listen to your favorite shows. Thank you, as 587 00:33:53,560 --> 00:33:56,880 Speaker 1: always to our superproducers Dylan Fagan and Andrew Howard. Thanks 588 00:33:56,920 --> 00:33:58,520 Speaker 1: to you for listening, and we hope that lots more 589 00:33:58,520 --> 00:34:00,520 Speaker 1: good things are coming your way