1 00:00:07,760 --> 00:00:10,799 Speaker 1: Hello, malcome Disaber production of iHeart Radio. I'm Annie Reese 2 00:00:11,200 --> 00:00:15,640 Speaker 1: and I'm Lauren Vogelbaum and today we're talking about bullion. Yes, 3 00:00:16,560 --> 00:00:22,680 Speaker 1: another listeners suggestion, and I wanted to include the letter 4 00:00:23,600 --> 00:00:27,360 Speaker 1: that Ginger wrote because it did it got my brain 5 00:00:27,480 --> 00:00:34,040 Speaker 1: turning some questions I had not considered. Uh So, Ginger wrote, 6 00:00:34,320 --> 00:00:37,199 Speaker 1: I'm dying to know why pork broth isn't more common, 7 00:00:37,360 --> 00:00:41,120 Speaker 1: especially in American cuisine. Chicken and beef broth are obviously 8 00:00:41,159 --> 00:00:43,960 Speaker 1: widely available and used, and even turkey broth I feel 9 00:00:44,000 --> 00:00:46,640 Speaker 1: I've seen more commonly than pork broth. Is there a 10 00:00:46,760 --> 00:00:49,320 Speaker 1: reason America doesn't use it? Is it because of the 11 00:00:49,320 --> 00:00:51,360 Speaker 1: fat or salt content? Or is it something about the 12 00:00:51,360 --> 00:00:58,000 Speaker 1: history of bross only can answer my query. Well, I 13 00:00:58,080 --> 00:01:01,320 Speaker 1: had not considered this, and I did start paying attention 14 00:01:02,160 --> 00:01:05,399 Speaker 1: two because I do use a lot of bullyon and 15 00:01:05,800 --> 00:01:09,040 Speaker 1: I have not ever used pork bullyon, and I never 16 00:01:09,120 --> 00:01:12,959 Speaker 1: really thought about it until a dinger pointed this out. 17 00:01:13,120 --> 00:01:16,600 Speaker 1: But I did see that it is available at the store. 18 00:01:17,560 --> 00:01:21,000 Speaker 1: I just generally use chicken buy on, but I saw 19 00:01:21,040 --> 00:01:25,040 Speaker 1: that pork was an option. Yeah, Um, I personally possess 20 00:01:25,440 --> 00:01:34,160 Speaker 1: chicken beef and um a like specialty fuh bullyon. So yeah, yeah, 21 00:01:34,400 --> 00:01:39,240 Speaker 1: that's my that's my favorite for like, actually, sometimes when 22 00:01:39,280 --> 00:01:42,640 Speaker 1: we're playing D and D, like, if I want like snack, 23 00:01:43,120 --> 00:01:46,360 Speaker 1: but I don't want to just be like crunching on 24 00:01:46,400 --> 00:01:51,040 Speaker 1: popcorn and everyone's faces via zoom um, then yeah, I'll 25 00:01:51,080 --> 00:01:55,280 Speaker 1: make myself a cup of bollyon. Oh well, that's very 26 00:01:55,320 --> 00:02:01,240 Speaker 1: considerate of you. I do a similar a thing, especially 27 00:02:01,280 --> 00:02:04,440 Speaker 1: if I get cold and I just really want something 28 00:02:04,520 --> 00:02:08,720 Speaker 1: warm and salty but I'm not hungry. I'll make um 29 00:02:08,720 --> 00:02:10,960 Speaker 1: like bully on and I'll just stip on it and 30 00:02:11,160 --> 00:02:14,959 Speaker 1: it's lovely. It is lovely. Oh gosh, yeah, I have 31 00:02:15,000 --> 00:02:17,560 Speaker 1: to say, Ginger, I'm sorry we don't really get to 32 00:02:17,639 --> 00:02:21,480 Speaker 1: the bottom of the pork versus chicken and beef situation 33 00:02:21,520 --> 00:02:25,920 Speaker 1: in this episode. Yes, well, I mean that's that gives 34 00:02:25,960 --> 00:02:27,840 Speaker 1: you something to look forward to, you, you know, your 35 00:02:27,880 --> 00:02:30,480 Speaker 1: savers on the case, and we'll get to the bottom 36 00:02:30,520 --> 00:02:32,959 Speaker 1: of I did look it up. I did look it up, 37 00:02:33,560 --> 00:02:38,040 Speaker 1: and most people seemed and I'm talking like Reddit threads, 38 00:02:38,560 --> 00:02:42,680 Speaker 1: so not like super official or research or anything, but 39 00:02:42,720 --> 00:02:45,399 Speaker 1: it seems to just kind of be a cultural thing, 40 00:02:45,639 --> 00:02:48,880 Speaker 1: like it's used pork broth has used a lot more 41 00:02:49,840 --> 00:02:53,679 Speaker 1: in these Reddit threads, according to these users, in like 42 00:02:53,960 --> 00:02:58,040 Speaker 1: um Spanish or Latin American cuisine, and here in the US, 43 00:02:58,280 --> 00:03:04,640 Speaker 1: we just when w chicken and beef, and I wonder, yeah, 44 00:03:04,680 --> 00:03:06,320 Speaker 1: we we do have to look into this because I 45 00:03:06,520 --> 00:03:09,960 Speaker 1: I feel like if Americans are going to incorporate pork 46 00:03:10,280 --> 00:03:13,880 Speaker 1: into their dishes, they're either going to do it through 47 00:03:14,240 --> 00:03:16,440 Speaker 1: like pork bones, like like a like in like a 48 00:03:16,480 --> 00:03:18,480 Speaker 1: salt pork kind of way, like in a split piece 49 00:03:18,480 --> 00:03:22,400 Speaker 1: soup kind of way, um, like a ham hug, or 50 00:03:22,440 --> 00:03:26,680 Speaker 1: we're just gonna heck and add bacon to it. Yeah, 51 00:03:26,760 --> 00:03:31,000 Speaker 1: that's true, especially in in at least in my anecdotal 52 00:03:31,120 --> 00:03:35,360 Speaker 1: experience in Southern cuisine where that was very big part 53 00:03:35,480 --> 00:03:39,960 Speaker 1: of my vegetables growing up. And also I know I've 54 00:03:39,960 --> 00:03:41,960 Speaker 1: talked about it before on the show, but my little 55 00:03:41,960 --> 00:03:48,920 Speaker 1: brother it's vegetarian and kind of announced this in what 56 00:03:49,040 --> 00:03:52,840 Speaker 1: felt to me very randomly at Thanksgiving, which was a 57 00:03:52,920 --> 00:03:57,440 Speaker 1: very stressful time. Um, but the buoyon aspect and the 58 00:03:57,520 --> 00:03:59,240 Speaker 1: things like that, that was the biggest thing where I 59 00:03:59,320 --> 00:04:03,160 Speaker 1: kept having to be like, ope, vegetarian, Yeah, can't just 60 00:04:03,240 --> 00:04:09,640 Speaker 1: put in there. Yeah, yeah, yeah, so that is interesting. 61 00:04:09,680 --> 00:04:13,800 Speaker 1: We'll have to circle back and revisit this pork broth 62 00:04:14,040 --> 00:04:20,040 Speaker 1: in the US question, but for now, yes, that does 63 00:04:20,279 --> 00:04:29,120 Speaker 1: get to our question what is it? Well, Uh, bullyon 64 00:04:29,480 --> 00:04:31,520 Speaker 1: is a bit of a tricky term, um, but what 65 00:04:31,520 --> 00:04:35,200 Speaker 1: we're talking about here today is a broth or stock 66 00:04:35,640 --> 00:04:40,080 Speaker 1: that's concentrated and made shelf stable, usually in a dry format, 67 00:04:40,360 --> 00:04:44,960 Speaker 1: often in these individually wrapped cubes. So I guess yeah, 68 00:04:45,040 --> 00:04:47,600 Speaker 1: you could say that bullion is a type of like salty, 69 00:04:47,839 --> 00:04:54,520 Speaker 1: savory meat or vegetable tea mean, or vegetable tea. It 70 00:04:54,680 --> 00:04:57,560 Speaker 1: sounds weird, but it is. I mean, that's essentially what 71 00:04:57,560 --> 00:05:02,400 Speaker 1: we're doing. It makes sense, yep. It also comes in 72 00:05:02,440 --> 00:05:05,680 Speaker 1: powders and pastes. It's often used as a seasoning in 73 00:05:05,839 --> 00:05:09,640 Speaker 1: soups or stews or sauces other liquid eye recipes to 74 00:05:09,720 --> 00:05:13,120 Speaker 1: give an extra umph for a low cost. Because because 75 00:05:13,120 --> 00:05:17,040 Speaker 1: bullion is concentrated, it does often pack an impressive salty 76 00:05:17,160 --> 00:05:23,040 Speaker 1: and savory punch, especially for the buying cost. And it 77 00:05:23,080 --> 00:05:26,760 Speaker 1: does come in as many flavors as broths and stocks 78 00:05:26,800 --> 00:05:30,240 Speaker 1: themselves come in um flavored with all kinds of base 79 00:05:30,400 --> 00:05:35,280 Speaker 1: ingredients plus herbs and spices. And terminology. Note the first, 80 00:05:35,680 --> 00:05:39,200 Speaker 1: The difference between broth and stock in in American usage 81 00:05:39,800 --> 00:05:42,839 Speaker 1: is that stock is traditionally made using bones, which means 82 00:05:42,839 --> 00:05:45,279 Speaker 1: you get more gelatin in the resulting product, which makes 83 00:05:45,320 --> 00:05:49,200 Speaker 1: it silkier. Um. Broth, meanwhile, is traditionally made without bones, 84 00:05:49,760 --> 00:05:53,000 Speaker 1: which is why the term bone broth makes me really tired. 85 00:05:55,160 --> 00:05:56,719 Speaker 1: And like, there's a word for that, and it's stock. 86 00:05:57,120 --> 00:06:03,839 Speaker 1: It's stock. You could just call it stock, but it 87 00:06:03,920 --> 00:06:08,279 Speaker 1: doesn't have the alliteration. Lauren, I you know, this is 88 00:06:08,320 --> 00:06:14,560 Speaker 1: why I dropped out of marketing right here, bone bro 89 00:06:18,120 --> 00:06:20,400 Speaker 1: I did drop out of marketing, not because of bone broth, 90 00:06:20,520 --> 00:06:26,640 Speaker 1: but anyway. Yeah, so, um, any type of meat, any 91 00:06:26,640 --> 00:06:31,880 Speaker 1: type of vegetables, in any combination can go into a bullion. Chicken, beef, 92 00:06:31,920 --> 00:06:34,799 Speaker 1: and vegetable are the three most common flavors in the US, 93 00:06:34,839 --> 00:06:38,160 Speaker 1: but various markets also do indeed have pork and fish bullions, 94 00:06:38,320 --> 00:06:40,880 Speaker 1: And you can also find especially seasoned bullion like the 95 00:06:40,880 --> 00:06:46,000 Speaker 1: aforementioned bullion in Vietnamese markets, or like a like a 96 00:06:46,000 --> 00:06:50,480 Speaker 1: heavy smoky fish flavored niga pot in Nigerian markets. All 97 00:06:50,560 --> 00:06:53,560 Speaker 1: kinds of different stuff. I gotta get my hands on 98 00:06:53,600 --> 00:06:55,680 Speaker 1: some of that fub I didn't know that was a thing. 99 00:06:55,960 --> 00:07:00,880 Speaker 1: Oh no, I love fu and I need I need it. 100 00:07:01,760 --> 00:07:04,160 Speaker 1: It is. It's got that that that beautiful like kind 101 00:07:04,200 --> 00:07:07,240 Speaker 1: of delicate floral spice like kind of clovy sort of 102 00:07:07,279 --> 00:07:08,880 Speaker 1: thing to it. I think I found it at the 103 00:07:08,960 --> 00:07:17,640 Speaker 1: Buford Highway farmers market. Yeah, a journey especially feast. Oh goodness, 104 00:07:18,200 --> 00:07:21,880 Speaker 1: have you gone so far since quarantine? No, I don't know. 105 00:07:22,200 --> 00:07:29,520 Speaker 1: I have, maybe, like once, I've gone a distance, but 106 00:07:29,640 --> 00:07:39,040 Speaker 1: other than that, it's however long my apart. So yes, 107 00:07:39,160 --> 00:07:46,400 Speaker 1: maybe it's time. Yes, hey you've got that, You've got 108 00:07:46,400 --> 00:07:49,200 Speaker 1: that second dose of vaccine. So and I could really 109 00:07:49,320 --> 00:07:57,320 Speaker 1: use some fun for it. Oh no. Um. I will 110 00:07:57,360 --> 00:08:00,320 Speaker 1: say that the meaty flavor of bullion, it doesn't always 111 00:08:00,320 --> 00:08:05,760 Speaker 1: necessarily come from meat. Uh savory um a k a umami. 112 00:08:06,120 --> 00:08:09,280 Speaker 1: Flavors come from many sources, yes, meat, but also things 113 00:08:09,280 --> 00:08:13,760 Speaker 1: like mushrooms, tomatoes, cheeses, beans, many fermented foods, and on 114 00:08:13,800 --> 00:08:17,240 Speaker 1: an industrial scale, it's cheaper to get those flavors out 115 00:08:17,240 --> 00:08:22,200 Speaker 1: of plants. Specifically, what our taste buds and brains react 116 00:08:22,280 --> 00:08:26,520 Speaker 1: to when we experience savory is glutamic acid, which is 117 00:08:26,680 --> 00:08:29,440 Speaker 1: a type of amino acid that just about all living 118 00:08:29,520 --> 00:08:33,520 Speaker 1: things use in their cells to help create proteins. UM, 119 00:08:33,720 --> 00:08:35,880 Speaker 1: so it comes bound up in proteins, but you can't 120 00:08:35,880 --> 00:08:39,800 Speaker 1: extract it from those proteins using process called hydrolysis, which 121 00:08:39,840 --> 00:08:41,560 Speaker 1: is just a fancy way of saying that UM. That 122 00:08:41,640 --> 00:08:46,640 Speaker 1: water molecules are involved in breaking other molecules apart. So 123 00:08:46,840 --> 00:08:49,160 Speaker 1: you can use cheap sources like wheat or soy or 124 00:08:49,200 --> 00:08:54,160 Speaker 1: other vegetation or even farm friendly bacteria or yeast UM 125 00:08:54,200 --> 00:08:56,160 Speaker 1: to get to you just a whole bunch of proteins 126 00:08:56,240 --> 00:09:00,439 Speaker 1: and then isolate out the glutamic acid. And often food 127 00:09:00,480 --> 00:09:05,720 Speaker 1: manufacturers wind up using any of several salt forms of 128 00:09:05,800 --> 00:09:10,000 Speaker 1: glutamic acid called glutamates UM, and yes, monosodium glutamate or 129 00:09:10,080 --> 00:09:13,359 Speaker 1: m s G is one of these UM. Many billions 130 00:09:13,480 --> 00:09:17,240 Speaker 1: do include some amount of extracts or fat from animals 131 00:09:17,280 --> 00:09:21,320 Speaker 1: to help provide the correct flavor and texture. But but 132 00:09:21,800 --> 00:09:24,920 Speaker 1: you know, just to give it that chicken ey punch, 133 00:09:26,559 --> 00:09:34,120 Speaker 1: chicken e punch, I immediately am nervous, and I think 134 00:09:34,400 --> 00:09:39,160 Speaker 1: that that says a lot about me. I do have 135 00:09:39,200 --> 00:09:43,360 Speaker 1: a lot of leftover feelings from that game, the Zelda game, 136 00:09:43,480 --> 00:09:46,719 Speaker 1: Legend of Zelda and those chickens they didn't like it, 137 00:09:47,679 --> 00:09:49,520 Speaker 1: They would give you the chicken punch if you were 138 00:09:49,559 --> 00:10:04,320 Speaker 1: trying to pick him up. Chicken violence. Gosh, I will say, 139 00:10:04,360 --> 00:10:08,000 Speaker 1: I am mildly terrified of birds, and I certainly did 140 00:10:08,000 --> 00:10:11,080 Speaker 1: not dressed chickens. Are they like out there of your 141 00:10:11,200 --> 00:10:15,160 Speaker 1: least untrustworthy birds. They're not really big enough to do 142 00:10:15,200 --> 00:10:18,240 Speaker 1: the same kind of damage as like geese or something 143 00:10:18,320 --> 00:10:20,360 Speaker 1: like that. Like, I mean, like, I believe that a 144 00:10:20,440 --> 00:10:25,520 Speaker 1: chicken would eat my eyeballs if it could, But I 145 00:10:25,520 --> 00:10:30,800 Speaker 1: think geese are much more clear and present danger. You think, 146 00:10:30,880 --> 00:10:34,360 Speaker 1: so you've gut a lot of geese in your day 147 00:10:34,400 --> 00:10:37,800 Speaker 1: to day. I mean, not like right now. I mean, 148 00:10:37,840 --> 00:10:41,400 Speaker 1: I'm not really like going out to geese Latin areas 149 00:10:41,440 --> 00:10:45,600 Speaker 1: at the current moment, but that's certain. I mean waterfowl 150 00:10:45,720 --> 00:10:53,880 Speaker 1: mean business man. Um. Meanwhile, bullion more terminology fun. In French, 151 00:10:54,160 --> 00:10:57,959 Speaker 1: the word for broth is bully on. Um. So if 152 00:10:58,000 --> 00:11:00,880 Speaker 1: you are, for example, attempting to a bunch of reading 153 00:11:00,920 --> 00:11:04,160 Speaker 1: about it on the internet, um, that can get a 154 00:11:04,240 --> 00:11:07,120 Speaker 1: little tricky. Um. The term bullyon is also used for 155 00:11:07,160 --> 00:11:10,640 Speaker 1: a particular type of restaurant in France. Um originally a 156 00:11:10,720 --> 00:11:15,080 Speaker 1: sort of like market hall dining room that served uh quick, 157 00:11:15,480 --> 00:11:21,480 Speaker 1: cheap but nutritious lunches, um, including cups of broth. Yes, yes, 158 00:11:21,679 --> 00:11:24,040 Speaker 1: And I was talking to Lauren about this beforehand, And 159 00:11:24,080 --> 00:11:26,319 Speaker 1: I cannot believe I never put that together, because I 160 00:11:26,400 --> 00:11:29,880 Speaker 1: knew about that, but they were just so separate in 161 00:11:29,920 --> 00:11:33,720 Speaker 1: my mind for some reason that I just was oblivious 162 00:11:35,559 --> 00:11:40,920 Speaker 1: to this whole bullyon broth, French connection, French connection. Oh 163 00:11:45,240 --> 00:11:48,600 Speaker 1: you learned something all the time on this show. Oh yeah, 164 00:11:48,600 --> 00:11:51,800 Speaker 1: oh yeah, um and uh and yes, you can make 165 00:11:51,800 --> 00:11:53,680 Speaker 1: a bullion at home. It does not need to be 166 00:11:53,840 --> 00:11:57,560 Speaker 1: store bought. Recipes abound. You can reduce a homemade broth 167 00:11:57,679 --> 00:12:00,200 Speaker 1: or stock to a concentrate and then dehydra at it, 168 00:12:00,679 --> 00:12:03,320 Speaker 1: or make a make a vegetarian powder with stuff like 169 00:12:03,360 --> 00:12:06,520 Speaker 1: a nutritional yeast and herbs and spices. If if this 170 00:12:06,600 --> 00:12:08,240 Speaker 1: is a thing that you were interested in, it is 171 00:12:08,240 --> 00:12:16,720 Speaker 1: out there definitely. Well what about the nutrition, Uh, it depends. 172 00:12:17,160 --> 00:12:19,720 Speaker 1: Bullion is a concentrate and tends to be heavy on 173 00:12:19,760 --> 00:12:23,040 Speaker 1: the sodium, partially because sodium is a good preservative as 174 00:12:23,080 --> 00:12:26,040 Speaker 1: well as a flavor enhancer. Usually they also contain a 175 00:12:26,040 --> 00:12:28,760 Speaker 1: bit of sugar for the same reasons, and fat for 176 00:12:28,840 --> 00:12:32,360 Speaker 1: flavor and adhesion in terms of cubes and pastes anyway, 177 00:12:32,800 --> 00:12:35,400 Speaker 1: and the small bit of fat and protein in there 178 00:12:35,440 --> 00:12:38,960 Speaker 1: will help keep you going. Not gonna particularly do anything 179 00:12:38,960 --> 00:12:41,320 Speaker 1: to fill you up. UM, but yeah, I don't read 180 00:12:41,360 --> 00:12:47,160 Speaker 1: your labels. Hydrate always hydrate mm hmm, I mean for 181 00:12:47,280 --> 00:12:52,600 Speaker 1: your I just feel like every time I have warm 182 00:12:52,800 --> 00:13:03,719 Speaker 1: buoy on my my heart, my mental health. Ah. Yes, yes, um, 183 00:13:03,760 --> 00:13:08,880 Speaker 1: we do have some numbers for you. So bullyon slash 184 00:13:08,880 --> 00:13:14,719 Speaker 1: stock slash broth cubes are a staple pretty much worldwide. 185 00:13:15,040 --> 00:13:17,640 Speaker 1: According to some sources, nor which is one of the 186 00:13:17,640 --> 00:13:19,559 Speaker 1: biggest sellers of bully on cubes and I think that's 187 00:13:19,600 --> 00:13:23,040 Speaker 1: what I grew up with mostly UM, sells about six 188 00:13:23,120 --> 00:13:27,320 Speaker 1: hundred million cubes second around the world, ten of those 189 00:13:27,640 --> 00:13:32,040 Speaker 1: in the US. Yep Uh. Nor reported that during the pandemic, 190 00:13:32,080 --> 00:13:38,040 Speaker 1: cells jumped up by seventy percent, which makes sense, but wow. 191 00:13:39,200 --> 00:13:42,160 Speaker 1: Many regions around the world have a preferred brand of Bullion, 192 00:13:42,440 --> 00:13:46,360 Speaker 1: and Central and West Africa it's Maji, where one hundred 193 00:13:46,400 --> 00:13:49,040 Speaker 1: million cubes are sold a day, but there are also 194 00:13:49,559 --> 00:13:53,960 Speaker 1: local varieties. Mexico and Indonesia are the top markets for 195 00:13:54,200 --> 00:13:57,640 Speaker 1: nor Uh, though the US is in fourth and I 196 00:13:57,640 --> 00:14:01,400 Speaker 1: found a lot of really delightful stories about people in 197 00:14:01,679 --> 00:14:04,640 Speaker 1: different areas around the world and the bullyonn that they 198 00:14:04,640 --> 00:14:07,160 Speaker 1: grew up with, and how it's just a staple in 199 00:14:07,280 --> 00:14:12,880 Speaker 1: so many nostalgic food items for them. Yes, a separate 200 00:14:12,880 --> 00:14:16,920 Speaker 1: episode because I also got tired, Lauren. But bone Bras 201 00:14:17,520 --> 00:14:21,440 Speaker 1: have been a pretty substantial They've been having a pretty 202 00:14:21,480 --> 00:14:26,840 Speaker 1: substantial moment for the past few years, and we're going 203 00:14:26,880 --> 00:14:28,960 Speaker 1: to touch on some of that. But I think it 204 00:14:29,000 --> 00:14:33,720 Speaker 1: could be it's the whole thing. Oh, separate episode, um, 205 00:14:33,720 --> 00:14:35,320 Speaker 1: and I mean, and we have talked about that a 206 00:14:35,320 --> 00:14:41,480 Speaker 1: little bit in our aspect episode and maybe somewhere else. 207 00:14:42,160 --> 00:14:43,920 Speaker 1: It's like pinging in the back of my brain that 208 00:14:43,920 --> 00:14:46,160 Speaker 1: that might have been a topic somewhere else. But at 209 00:14:46,200 --> 00:14:51,080 Speaker 1: any rate, Yeah, yes, yes, and certainly in episodes like 210 00:14:51,080 --> 00:14:55,320 Speaker 1: like uh, might have touched on that, but we were 211 00:14:55,360 --> 00:15:00,680 Speaker 1: talking about aspects of this whole broth Bullyn Stock conversation. Oh, 212 00:15:00,720 --> 00:15:02,920 Speaker 1: but we've got a lot of history. We've got enough 213 00:15:02,960 --> 00:15:06,000 Speaker 1: history for this one already. We certainly do, and we 214 00:15:06,040 --> 00:15:07,560 Speaker 1: are going to get into that as soon as we 215 00:15:07,600 --> 00:15:09,080 Speaker 1: get back from a quick break for a word from 216 00:15:09,080 --> 00:15:20,880 Speaker 1: our sponsor. And we're back thank you. Sponsored yes, thank you. 217 00:15:22,120 --> 00:15:26,800 Speaker 1: So if we're talking soup, the history most likely goes 218 00:15:26,920 --> 00:15:29,840 Speaker 1: back as long as humans have been doing even the 219 00:15:29,840 --> 00:15:36,560 Speaker 1: most basic cooking. Yeah. Yeah, like discovery of fire soup. Soup. Yeah, 220 00:15:38,160 --> 00:15:41,120 Speaker 1: because soup is easy to make and easy to digest 221 00:15:41,400 --> 00:15:44,800 Speaker 1: for all ages and types of people's, rich and poor, 222 00:15:44,920 --> 00:15:48,920 Speaker 1: nomadic and sedentary, and often recommended medicine for the ill, 223 00:15:49,000 --> 00:15:53,400 Speaker 1: which it still is to this day. And by soup, 224 00:15:53,400 --> 00:15:56,600 Speaker 1: I could also just mean broth, very simple, basic thing. 225 00:15:57,720 --> 00:16:00,920 Speaker 1: Warriors and what is now Hungary during the fourteenth century 226 00:16:00,960 --> 00:16:04,360 Speaker 1: may have boiled beef down to pieces, dried it out, 227 00:16:04,440 --> 00:16:06,520 Speaker 1: and ground it up into a powder, and carried it 228 00:16:06,560 --> 00:16:10,120 Speaker 1: with them to be mixed with water if necessary. I 229 00:16:10,200 --> 00:16:12,880 Speaker 1: know we talked about that in a Raman episode, which 230 00:16:12,920 --> 00:16:16,360 Speaker 1: is also sort of a legend around Samurai that actually happened, 231 00:16:16,960 --> 00:16:19,440 Speaker 1: but you know, there are stories like that throughout history. 232 00:16:19,920 --> 00:16:22,680 Speaker 1: The predecessors to bully on cubes go back to at 233 00:16:22,720 --> 00:16:25,880 Speaker 1: least the late seventeen century, when people cooked with and 234 00:16:26,200 --> 00:16:30,000 Speaker 1: ate what are called what we're called pockets soups. Portable 235 00:16:30,040 --> 00:16:36,400 Speaker 1: soups are veal glue g l e W. A cookbook 236 00:16:36,400 --> 00:16:39,920 Speaker 1: included r s before veal glue that instructed readers to 237 00:16:39,960 --> 00:16:43,280 Speaker 1: boil down a leg of veal, reducing cool the broth 238 00:16:43,440 --> 00:16:47,080 Speaker 1: until it came together in a gelatinous slab about the 239 00:16:47,080 --> 00:16:49,520 Speaker 1: size of a hand, and then wrapping that slab and 240 00:16:49,680 --> 00:16:53,680 Speaker 1: dry paper where it could keep for quote many years. 241 00:16:53,960 --> 00:16:58,640 Speaker 1: All right, yeah, handed Glass who wrote The Art of 242 00:16:58,640 --> 00:17:02,680 Speaker 1: Cookery Made Plain and Easy, first published in How, a 243 00:17:02,720 --> 00:17:06,360 Speaker 1: more complicated take on portable soup. The ingredients included two 244 00:17:06,440 --> 00:17:09,560 Speaker 1: legs of beef and anchovies, onions, and a variety of 245 00:17:09,640 --> 00:17:13,639 Speaker 1: spices like thyme, mace, cloves, black and white pepper, cloves 246 00:17:13,720 --> 00:17:17,800 Speaker 1: of more cloves, marg room, along with quote the dry, 247 00:17:17,880 --> 00:17:23,080 Speaker 1: hard crust of a twopenny loaf, all boiled together until 248 00:17:23,240 --> 00:17:27,320 Speaker 1: it resulted in quote a very rich, good jelly um, 249 00:17:27,359 --> 00:17:31,120 Speaker 1: which took about eight or nine hours. From there, it 250 00:17:31,240 --> 00:17:35,760 Speaker 1: was strained, further cooked until it resembled a quote stiff glue, dried, 251 00:17:36,000 --> 00:17:43,200 Speaker 1: and package. However, it doesn't appear that these early versions 252 00:17:43,240 --> 00:17:46,040 Speaker 1: of portable super well liked, and then you were more 253 00:17:46,160 --> 00:17:50,720 Speaker 1: viewed as a food of hardship or four sailors or explorers. 254 00:17:51,160 --> 00:17:55,240 Speaker 1: Napoleon Bonaparte himself reportedly once said an army travels on 255 00:17:55,280 --> 00:18:00,520 Speaker 1: its stomach. Soup makes the soldier in Patrick O'Brien's twenty 256 00:18:00,640 --> 00:18:03,720 Speaker 1: book series that takes place on the seas during the 257 00:18:03,800 --> 00:18:07,280 Speaker 1: Napoleonic Wars that was first published in nineteen s nine 258 00:18:07,280 --> 00:18:10,280 Speaker 1: with Master and Commander Um. In these books, portable soup 259 00:18:10,760 --> 00:18:15,240 Speaker 1: was often derited. One character described portable soup thus lee, 260 00:18:15,760 --> 00:18:18,920 Speaker 1: I thought it was lukewarm glue. But it goes down 261 00:18:19,000 --> 00:18:25,640 Speaker 1: quite well if you don't breathe not not high praise Um, 262 00:18:25,720 --> 00:18:28,040 Speaker 1: And later in the series, the doctor on the boat 263 00:18:28,200 --> 00:18:31,560 Speaker 1: is tossing slabs of portable soup into the sea to 264 00:18:31,960 --> 00:18:34,200 Speaker 1: let off some steam. I haven't read them, but from 265 00:18:34,200 --> 00:18:36,920 Speaker 1: what I could tell, it was about the portable soup 266 00:18:37,040 --> 00:18:43,119 Speaker 1: and other things, but not well liked. For his journey 267 00:18:43,160 --> 00:18:46,520 Speaker 1: to Australian seventeen seventy two, Captain James Cook transported with 268 00:18:46,600 --> 00:18:50,119 Speaker 1: him one thousand pounds of portable soup. Prior to eating, 269 00:18:50,119 --> 00:18:52,800 Speaker 1: it was boiled with water and some flour was mixed 270 00:18:52,920 --> 00:18:56,479 Speaker 1: in the records indicate that sailors who turned down the 271 00:18:56,560 --> 00:19:04,399 Speaker 1: soup were flocked. I know, don't waste food, don't waste food, 272 00:19:04,400 --> 00:19:06,560 Speaker 1: but can you imagine if something is bad enough that 273 00:19:06,600 --> 00:19:09,040 Speaker 1: you're a sailor on a ship and you're like, no, no, 274 00:19:09,119 --> 00:19:13,919 Speaker 1: thank you, I will not do it. Not everyone hated it, 275 00:19:13,960 --> 00:19:17,040 Speaker 1: though one supporter was William Bird the Second, who was 276 00:19:17,080 --> 00:19:21,480 Speaker 1: a planter out of Virginia. After a difficult journey, he 277 00:19:21,640 --> 00:19:24,880 Speaker 1: so he was like exploring in the swamp, I believe 278 00:19:25,119 --> 00:19:28,520 Speaker 1: and uh he After this journey, he recommended what was 279 00:19:28,560 --> 00:19:34,160 Speaker 1: called glue broth specifically to travelers in quote a wholesome 280 00:19:34,240 --> 00:19:37,200 Speaker 1: kind of food, a very small weight and very great 281 00:19:37,240 --> 00:19:40,159 Speaker 1: nourishment that will secure them from starving in case they 282 00:19:40,160 --> 00:19:43,719 Speaker 1: should be so unlucky asked to meet with no game. 283 00:19:44,440 --> 00:19:47,200 Speaker 1: He even had a recipe and postulated that the resulting 284 00:19:47,280 --> 00:19:51,040 Speaker 1: quote solid substance could last quiet long, with two pounds 285 00:19:51,119 --> 00:19:54,920 Speaker 1: being enough for a six month journey. According to him, quote, 286 00:19:54,960 --> 00:19:57,520 Speaker 1: should you be fainting with fastening or fatigue, let a 287 00:19:57,560 --> 00:19:59,480 Speaker 1: small piece of this glue melt in your mouth, and 288 00:19:59,520 --> 00:20:06,520 Speaker 1: you will find yourself surprisingly refreshed. Glue broth. When Lewis 289 00:20:06,520 --> 00:20:08,639 Speaker 1: and Clark set off to explore North American in eighteen 290 00:20:08,640 --> 00:20:10,399 Speaker 1: o four, they didn't bring too much with them in 291 00:20:10,440 --> 00:20:13,320 Speaker 1: the way of food. Um They were planning on foraging 292 00:20:13,359 --> 00:20:16,080 Speaker 1: and hunting for a majority of it. However, they did 293 00:20:16,080 --> 00:20:18,879 Speaker 1: bring one hundred and nineties three pounds of portable soup, 294 00:20:19,320 --> 00:20:22,560 Speaker 1: a dehydrated mix of eggs, vegetables and beef broth um 295 00:20:22,800 --> 00:20:27,680 Speaker 1: for dietary emergencies. Records suggest that they didn't have to 296 00:20:27,720 --> 00:20:32,520 Speaker 1: break it out until eighteen oh five. However, apparently it 297 00:20:32,560 --> 00:20:35,439 Speaker 1: wasn't very good and the men decided to kill and 298 00:20:35,520 --> 00:20:42,480 Speaker 1: roast one of the horses instead, So yeah, not good still. 299 00:20:45,040 --> 00:20:48,400 Speaker 1: An American born British physicist named Benjamin Thompson, also known 300 00:20:48,440 --> 00:20:52,360 Speaker 1: as Count Rumford, who we've talked about before, UM went 301 00:20:52,400 --> 00:20:56,040 Speaker 1: about creating something for the Duke of Bavaria the Army 302 00:20:56,800 --> 00:21:00,920 Speaker 1: um they're arriving at this like solidified stock, boiled down 303 00:21:00,960 --> 00:21:03,919 Speaker 1: meat and trimmings and bones. In the eighteenth century. He 304 00:21:03,960 --> 00:21:06,679 Speaker 1: went on to set up kitchens and serve the stock 305 00:21:06,760 --> 00:21:13,400 Speaker 1: to the impoverished and hungry. In seventeen sixty, beef tea, 306 00:21:13,640 --> 00:21:16,199 Speaker 1: a drink made of boiled down beef, was advertised in 307 00:21:16,280 --> 00:21:19,359 Speaker 1: Dublin as a hell tonic and add red when it's 308 00:21:19,400 --> 00:21:22,800 Speaker 1: called decant a pint of beef tea from beef which 309 00:21:22,840 --> 00:21:25,720 Speaker 1: looks like a light and fusion of fine green tea. 310 00:21:26,240 --> 00:21:30,240 Speaker 1: It has a very grateful flavor. It is more strengthening 311 00:21:30,400 --> 00:21:37,280 Speaker 1: than stronger brass grateful flavor um. It was typically viewed 312 00:21:37,320 --> 00:21:41,240 Speaker 1: as something for the unwell. Florence Nightingale even wrote about 313 00:21:41,760 --> 00:21:44,959 Speaker 1: beef tea in eighteen sixty beef tea may be chosen 314 00:21:45,000 --> 00:21:48,280 Speaker 1: as an illustration of great nutrient power and sickness. There 315 00:21:48,359 --> 00:21:50,639 Speaker 1: is a certain reparative quality in it. We do not 316 00:21:50,720 --> 00:21:53,320 Speaker 1: know what as there is in tea, but it may 317 00:21:53,359 --> 00:21:57,320 Speaker 1: be safely given in almost any inflammatory disease where much 318 00:21:57,400 --> 00:22:03,280 Speaker 1: nourishment is required. So high were from Florence Nightingale, high words, 319 00:22:04,040 --> 00:22:07,719 Speaker 1: high praise, I suppose. In the eighteen fifties of Physition 320 00:22:07,800 --> 00:22:10,520 Speaker 1: wrote everyone will be struck with the readiness with which 321 00:22:10,640 --> 00:22:14,200 Speaker 1: certain classes of patients will often take beef tea repeatedly 322 00:22:14,480 --> 00:22:17,040 Speaker 1: when they refuse all other kinds of food. This is 323 00:22:17,080 --> 00:22:20,240 Speaker 1: particularly remarkable in the case of gastric fever, in which 324 00:22:20,240 --> 00:22:22,400 Speaker 1: little or nothing else besides beef t has been taken 325 00:22:22,440 --> 00:22:26,000 Speaker 1: for weeks. The result is so striking, what is its 326 00:22:26,040 --> 00:22:29,680 Speaker 1: mode of action? Possibly it belongs to a new denomination 327 00:22:29,840 --> 00:22:35,679 Speaker 1: of remedies. However, the tuna physicians was changing by the 328 00:22:35,680 --> 00:22:39,359 Speaker 1: eighteen eighties, and when medical experts expressed doubt of the 329 00:22:39,440 --> 00:22:42,000 Speaker 1: nutritional and health qualities of bt and even were like, 330 00:22:42,119 --> 00:22:47,360 Speaker 1: this might be bad for you, so a little shift there. Bullyon, 331 00:22:47,560 --> 00:22:49,840 Speaker 1: consummates and bros are thoughts who have been some of 332 00:22:49,880 --> 00:22:52,560 Speaker 1: the first items served at some of the very first 333 00:22:52,800 --> 00:22:57,640 Speaker 1: Western restaurants in the eighteenth century Paris. In fact, buoyon 334 00:22:57,880 --> 00:23:01,000 Speaker 1: was often the principal dish at these markets. Um it 335 00:23:01,119 --> 00:23:05,280 Speaker 1: was called bullyon restaurant or restorative broth, just like you 336 00:23:05,320 --> 00:23:07,920 Speaker 1: were talking about earlier, Lauren. And that this, this whole 337 00:23:07,960 --> 00:23:11,160 Speaker 1: thing is perhaps where the word restaurant comes from, because 338 00:23:11,160 --> 00:23:15,560 Speaker 1: the French verb erstoy means to restore oneself and uh. 339 00:23:15,640 --> 00:23:19,640 Speaker 1: And note that this wouldn't have been a bullyon from concentrate, 340 00:23:19,720 --> 00:23:23,720 Speaker 1: but fresh broth or or consummate, consummate being a type 341 00:23:23,760 --> 00:23:27,480 Speaker 1: of clarified broth. Um. At the height of their popularity 342 00:23:27,480 --> 00:23:30,199 Speaker 1: in the late eighteen and early nineteen hundreds, there were 343 00:23:30,200 --> 00:23:33,320 Speaker 1: about two d and fifty of these places in Paris, 344 00:23:34,000 --> 00:23:38,680 Speaker 1: and their popularity did spread overseas. It was or to 345 00:23:38,800 --> 00:23:41,080 Speaker 1: to it to a certain extent. It was pass in 346 00:23:41,119 --> 00:23:43,440 Speaker 1: some parts of the United States through the nineteen thirties 347 00:23:43,440 --> 00:23:48,200 Speaker 1: to serve a cup of broth alongside lunches and dinners. Um. 348 00:23:48,400 --> 00:23:51,720 Speaker 1: They were even like small, these small cups specifically for 349 00:23:51,880 --> 00:23:56,040 Speaker 1: serving broth, and sometimes with these specialized shorthandled spoons that 350 00:23:56,080 --> 00:23:58,600 Speaker 1: were meant to rest in the cups. Um. But sometimes 351 00:23:58,600 --> 00:24:01,760 Speaker 1: starving it with a spoon was at aolutely wrong. It 352 00:24:01,880 --> 00:24:05,800 Speaker 1: was a whole thing. Yeah, of course it was. And 353 00:24:05,880 --> 00:24:08,000 Speaker 1: that's the whole thing that gives someone like me a 354 00:24:08,040 --> 00:24:11,400 Speaker 1: lot of stress because I'm like I, I just want 355 00:24:11,440 --> 00:24:14,320 Speaker 1: to get this into my face. Oh, don't laugh at me. 356 00:24:15,400 --> 00:24:22,000 Speaker 1: Oh my medieval times experience. Oh boy. You can listen 357 00:24:22,040 --> 00:24:23,639 Speaker 1: to that episode for more on that. But basically I 358 00:24:23,680 --> 00:24:25,560 Speaker 1: burnt back out of my mouth because I didn't know 359 00:24:25,600 --> 00:24:31,679 Speaker 1: what to do with the broth dip the bread into everyone, Okay. 360 00:24:32,000 --> 00:24:34,480 Speaker 1: At the request of Napoleon the Third to find a 361 00:24:34,480 --> 00:24:37,480 Speaker 1: way to deliver one million cans of beef two soldiers 362 00:24:37,520 --> 00:24:41,159 Speaker 1: fighting in the frank Oppression War, Scottish chemist John Lawson 363 00:24:41,400 --> 00:24:48,200 Speaker 1: Johnston created what he called fluid Beef in This company 364 00:24:48,520 --> 00:24:52,240 Speaker 1: was rebranded as Bovril or Bovarl, and it took off, 365 00:24:52,280 --> 00:24:55,679 Speaker 1: becoming a huge part of English culture and identity. I 366 00:24:55,800 --> 00:24:59,280 Speaker 1: hear it's a big thing at football games in Europe, 367 00:24:59,320 --> 00:25:01,760 Speaker 1: which we would call soccer here in North America where 368 00:25:01,760 --> 00:25:05,000 Speaker 1: you come with the thermis of it, very big pop 369 00:25:05,040 --> 00:25:08,520 Speaker 1: culture thing um. And at one point the Pope was 370 00:25:08,720 --> 00:25:12,080 Speaker 1: used in a beauvrill ad without just permission. I had 371 00:25:12,080 --> 00:25:14,120 Speaker 1: to do some digging because a lot of people are 372 00:25:14,160 --> 00:25:15,960 Speaker 1: like the pope. It's the only item the Pope is 373 00:25:15,960 --> 00:25:19,520 Speaker 1: officially endorsed from what I can tell. No, did not 374 00:25:19,600 --> 00:25:28,000 Speaker 1: officially approve that, but was in the ad. Yes. The 375 00:25:28,080 --> 00:25:32,800 Speaker 1: perception of portable soup did change over time. European gentlemen 376 00:25:33,359 --> 00:25:36,919 Speaker 1: visiting the country during the late eighteenth century were sometimes 377 00:25:37,040 --> 00:25:42,320 Speaker 1: encouraged via newspapers to enjoy it, claiming that they would 378 00:25:42,400 --> 00:25:44,600 Speaker 1: quote find it highly convenient to have it along with 379 00:25:44,640 --> 00:25:47,320 Speaker 1: them a few canisters of portable soups by which they 380 00:25:47,359 --> 00:25:49,720 Speaker 1: can in a few minutes be provided with a wholesome, 381 00:25:49,760 --> 00:25:55,320 Speaker 1: pleasing and ready beverage. And in the mid nineteenth century, 382 00:25:55,480 --> 00:25:59,120 Speaker 1: chef Alexis Soyer improved upon the recipe four portable soup 383 00:25:59,160 --> 00:26:02,400 Speaker 1: to use as sessats for soldiers fighting in the Crimean War. 384 00:26:03,000 --> 00:26:08,000 Speaker 1: So Yer was heavily involved in military nutrition um, devising 385 00:26:08,040 --> 00:26:12,919 Speaker 1: diets for army hospitals and soldiers for maximum nutrition. He 386 00:26:13,000 --> 00:26:17,000 Speaker 1: trained military cooks and invented a field stove. His portable 387 00:26:17,040 --> 00:26:20,479 Speaker 1: soup was called Course Julian and was sort of a 388 00:26:20,520 --> 00:26:25,200 Speaker 1: really vegetable heavy cake. And these cakes did have just 389 00:26:25,480 --> 00:26:29,399 Speaker 1: a lot of vegetables in um Julian and dried twenty 390 00:26:29,440 --> 00:26:32,840 Speaker 1: pounds gabbage, carrots and turnips, fifteen pounds of onions, ten 391 00:26:32,920 --> 00:26:36,479 Speaker 1: pounds leaks and parsnips, five pounds celery, and one pound 392 00:26:37,000 --> 00:26:40,840 Speaker 1: of mixed seasonings. And when boiled in water, this portable 393 00:26:40,920 --> 00:26:46,919 Speaker 1: soup cake could feed one hundred soldiers. Also in the 394 00:26:47,000 --> 00:26:51,800 Speaker 1: nineteenth century, technological innovations led to canned and dehydrated soups. 395 00:26:52,520 --> 00:26:57,399 Speaker 1: Three European companies arrived at these innovations around buoy on 396 00:26:57,520 --> 00:27:00,240 Speaker 1: cubes around the same time. Beginning in eighteen forties, Evan 397 00:27:00,520 --> 00:27:04,439 Speaker 1: with a German chemist named Justus von liebig Um, who 398 00:27:04,520 --> 00:27:06,880 Speaker 1: came up with the method for creating an extract by 399 00:27:06,880 --> 00:27:10,480 Speaker 1: concentrating beef solids, but at the time European meat was 400 00:27:10,520 --> 00:27:15,280 Speaker 1: too expensive for this to be commercially viable. He was 401 00:27:15,320 --> 00:27:20,480 Speaker 1: working with, among others, one Carl Heinrich Redhausen, who's credited 402 00:27:20,520 --> 00:27:25,880 Speaker 1: with first isolating glutenic acid. Liebig found a cheaper meat 403 00:27:25,880 --> 00:27:28,880 Speaker 1: source in Uraguay, allowing for his company, which was named 404 00:27:28,960 --> 00:27:33,119 Speaker 1: Liebig's Extract of Meat Company, to debut a liquid bullion 405 00:27:34,320 --> 00:27:39,080 Speaker 1: called Oxo or peructs it's O x O. It's all capitalized. 406 00:27:39,480 --> 00:27:44,760 Speaker 1: I think it's OXO though anyway, I don't know either. Yeah, 407 00:27:44,880 --> 00:27:47,040 Speaker 1: we tried. We tried to get to the bottom of it. 408 00:27:47,160 --> 00:27:52,480 Speaker 1: Admittedly we didn't put too much effort in there, but anyway. UM. 409 00:27:52,520 --> 00:27:55,240 Speaker 1: At the same time, a German food manufacturer named Carl 410 00:27:55,359 --> 00:28:00,240 Speaker 1: Heinrich Theodore Nor was experimenting with dehydrated foods and arrived 411 00:28:00,280 --> 00:28:04,680 Speaker 1: at dried soups in eighteen seventy three. And in the eighties, 412 00:28:05,040 --> 00:28:08,399 Speaker 1: Julius Magi, who was a Swiss miller and a food 413 00:28:08,440 --> 00:28:11,840 Speaker 1: manufacturer that produced dried soups, discovered that meat flavors could 414 00:28:11,880 --> 00:28:16,119 Speaker 1: be pulled out of wheat using acid hydrolysis. This was 415 00:28:16,240 --> 00:28:19,199 Speaker 1: a lower cost way to get that meat flavor and 416 00:28:19,280 --> 00:28:22,840 Speaker 1: dried mixes about the meat. He went on to invent 417 00:28:23,000 --> 00:28:26,160 Speaker 1: the buoy on cube using acid hydrolysis in nineteen eight 418 00:28:26,200 --> 00:28:30,080 Speaker 1: when he introduced it to Europe commercially. UM. Although it 419 00:28:30,119 --> 00:28:34,040 Speaker 1: probably did include at least a little bit of beef extract. 420 00:28:34,680 --> 00:28:37,720 Speaker 1: Oxo and NOR followed with their own versions of bullyong 421 00:28:37,800 --> 00:28:44,240 Speaker 1: cubes in Yeah. So many brands entered the market UM 422 00:28:44,280 --> 00:28:46,720 Speaker 1: in a five year period that the Journal of Industrial 423 00:28:46,840 --> 00:28:50,960 Speaker 1: and Engineering Chemistry published an article exploring the chemical content 424 00:28:51,080 --> 00:28:54,960 Speaker 1: of of ten top brands in N Yeah, and these 425 00:28:55,000 --> 00:28:58,560 Speaker 1: cubes quickly spread the world over. Um Oxo provided one 426 00:28:58,960 --> 00:29:02,120 Speaker 1: million foil rep to the British soldiers during World World 427 00:29:02,160 --> 00:29:05,920 Speaker 1: War One. Early advertisements of these cubes claim that they 428 00:29:05,960 --> 00:29:08,920 Speaker 1: had health benefits and could improve the taste of dishes. 429 00:29:09,400 --> 00:29:13,000 Speaker 1: Nor was available in eight countries by the nineteen fifties. 430 00:29:13,040 --> 00:29:14,600 Speaker 1: And I did not go down this rabbit hole, but 431 00:29:14,600 --> 00:29:17,600 Speaker 1: this rabbit hole does exist of the tin foil wrapping 432 00:29:17,960 --> 00:29:21,040 Speaker 1: around these cubes, the whole innovation behind it. I was like, 433 00:29:21,440 --> 00:29:23,920 Speaker 1: this is so seemingly boring and I want to know 434 00:29:23,960 --> 00:29:31,360 Speaker 1: everything about it. But fu and another separate episode um. 435 00:29:31,360 --> 00:29:35,160 Speaker 1: But also in nine eight, a Japanese chemist name a 436 00:29:35,280 --> 00:29:40,240 Speaker 1: Kadi Ka Kune derived mona sodium glutamate or MSG, which 437 00:29:40,280 --> 00:29:44,240 Speaker 1: did and does play a big role in bouillonne UM 438 00:29:44,320 --> 00:29:47,720 Speaker 1: came up with the word umami as well. Yeah, um, 439 00:29:47,840 --> 00:29:50,520 Speaker 1: And we talked a little bit about this in our 440 00:29:50,680 --> 00:29:55,000 Speaker 1: Artificial Flavors episode and in our Roman episode. But yeah, 441 00:29:55,240 --> 00:30:01,400 Speaker 1: so in parallel to the European development of of these 442 00:30:01,440 --> 00:30:05,120 Speaker 1: portable soups, that the drying and preservation of ingredients like 443 00:30:05,160 --> 00:30:08,280 Speaker 1: a combo or a type of help and bonito, a 444 00:30:08,320 --> 00:30:11,080 Speaker 1: type of fish for for use in this particular type 445 00:30:11,080 --> 00:30:14,240 Speaker 1: of Japanese broth called dashy broth was was developing over 446 00:30:14,240 --> 00:30:17,320 Speaker 1: the course of thousands of years UM and today is 447 00:30:17,400 --> 00:30:21,240 Speaker 1: available in a powdered and liquid concentrates, just like bullion 448 00:30:21,440 --> 00:30:23,560 Speaker 1: is UM. But yeah, I think that that's a kind 449 00:30:23,560 --> 00:30:30,280 Speaker 1: of separate, separate episode. Yes, oh yes. In the nineteen thirties, 450 00:30:30,320 --> 00:30:34,880 Speaker 1: food scientists Sir Jack Drummond tried a sample from a 451 00:30:34,960 --> 00:30:38,000 Speaker 1: cake of portable sup believed to have come from Captain 452 00:30:38,040 --> 00:30:45,480 Speaker 1: Cook's supplies. Yeah. His review it quote changed very little. Well, 453 00:30:46,160 --> 00:30:51,560 Speaker 1: there's not say that it was good that it did 454 00:30:51,680 --> 00:30:58,840 Speaker 1: change very little. In n Nestly acquired magi Um, leading 455 00:30:58,880 --> 00:31:02,760 Speaker 1: to global distribution and global expansion of its product lines. 456 00:31:03,920 --> 00:31:07,960 Speaker 1: And the term stock cube was first recorded in the 457 00:31:08,080 --> 00:31:10,520 Speaker 1: nineteen sixties. And I found a very fun paper about 458 00:31:10,560 --> 00:31:14,360 Speaker 1: why we don't use that in the United States. UM. 459 00:31:14,600 --> 00:31:18,040 Speaker 1: That term so much but not really interesting enough to 460 00:31:18,080 --> 00:31:21,200 Speaker 1: put in here, but I liked it. Is it something 461 00:31:21,240 --> 00:31:24,680 Speaker 1: to do with us being really impressed by French by 462 00:31:24,720 --> 00:31:28,360 Speaker 1: French cuisine? Yeah, pretty much. We were like, oh, that 463 00:31:28,400 --> 00:31:36,120 Speaker 1: sounds fancy here, bully sounds fancier, so great, oh gosh, 464 00:31:36,240 --> 00:31:40,280 Speaker 1: um Yeah and uh. Due to the popularity of bullion 465 00:31:40,520 --> 00:31:44,680 Speaker 1: in areas where fresh foods are expensive or or otherwise 466 00:31:44,760 --> 00:31:48,800 Speaker 1: unavailable or um or people are short on time for 467 00:31:48,800 --> 00:31:52,960 Speaker 1: for cooking, research has and is currently being done into 468 00:31:52,960 --> 00:31:56,680 Speaker 1: how we can fortify bullyon with them with important nutrients 469 00:31:56,720 --> 00:31:59,200 Speaker 1: like I die in vitamin A and iron um and 470 00:31:59,320 --> 00:32:02,640 Speaker 1: especially doing so I mean not just like putting iron 471 00:32:02,680 --> 00:32:04,320 Speaker 1: in a bully on cube, but but doing it in 472 00:32:04,600 --> 00:32:09,200 Speaker 1: bioavailable ways to to to to help people out and UM. 473 00:32:09,240 --> 00:32:11,440 Speaker 1: I have mixed feelings about this. On the one hand, 474 00:32:11,520 --> 00:32:13,720 Speaker 1: I think it's great any time that we can get 475 00:32:14,120 --> 00:32:17,440 Speaker 1: better nutrition through products that people are already using UM. 476 00:32:17,440 --> 00:32:20,720 Speaker 1: And on the other hand, I think it's real weird 477 00:32:20,920 --> 00:32:24,000 Speaker 1: when companies like say nest Lee UM spend a lot 478 00:32:24,040 --> 00:32:27,920 Speaker 1: of time and research not into improving the types of 479 00:32:27,920 --> 00:32:38,440 Speaker 1: food available to people, but into making less nutritious. Yeah. 480 00:32:38,640 --> 00:32:45,600 Speaker 1: Oh no, oh, there's our title the Super Bullion episode. Well, 481 00:32:48,480 --> 00:32:52,360 Speaker 1: sometimes the titles come to you and you can't say no, 482 00:32:54,440 --> 00:32:58,280 Speaker 1: just the natural order. It is the title it is, 483 00:33:00,000 --> 00:33:02,840 Speaker 1: that was it. That's just where it where it lives sometimes. 484 00:33:03,160 --> 00:33:10,000 Speaker 1: Um goodness, yes, um, and I guess that that's that's 485 00:33:10,040 --> 00:33:14,400 Speaker 1: what we have to say about Bullion for today. It is. 486 00:33:14,680 --> 00:33:17,920 Speaker 1: But we do have some listener mail for you. But 487 00:33:18,080 --> 00:33:19,880 Speaker 1: first we've got one more quick break for a word 488 00:33:19,920 --> 00:33:31,040 Speaker 1: from our sponsor, and we're back. Thank you, sponsor, Yes, 489 00:33:31,080 --> 00:33:38,640 Speaker 1: thank you, and we're back with listen. It's a nice, warm, 490 00:33:38,680 --> 00:33:44,320 Speaker 1: huge yeah, Amanda woot. I am sorry I keep bothering 491 00:33:44,360 --> 00:33:48,960 Speaker 1: you with emails, but your recent Pokemon food episode, particularly 492 00:33:49,000 --> 00:33:53,120 Speaker 1: your rant regarding removing slow pokes tails, remind me of 493 00:33:53,120 --> 00:33:56,240 Speaker 1: a real life food There's something called a stone crab 494 00:33:56,280 --> 00:33:59,120 Speaker 1: in which the fishermen harvest one are both of the 495 00:33:59,200 --> 00:34:02,080 Speaker 1: crabs claw. I was releasing the crab back to regrow 496 00:34:02,160 --> 00:34:06,040 Speaker 1: the missing claws. This was slightly horrifying to young twenties 497 00:34:06,160 --> 00:34:09,520 Speaker 1: something me, but we had to try it. There's a 498 00:34:09,560 --> 00:34:12,600 Speaker 1: place in Miami and Joe's Stone Crab where we had 499 00:34:12,640 --> 00:34:15,480 Speaker 1: the most delicious meal and we're treated just delightfully by 500 00:34:15,480 --> 00:34:20,040 Speaker 1: our server despite showing up underdressed for the occasion. I 501 00:34:20,040 --> 00:34:23,600 Speaker 1: would highly recommend it if you're in the area. There 502 00:34:23,640 --> 00:34:26,440 Speaker 1: also was four years ago when we visited a takeout 503 00:34:26,440 --> 00:34:29,680 Speaker 1: market next door where you could instead pick up to 504 00:34:29,800 --> 00:34:33,480 Speaker 1: eat um on the beach or wherever. I also wanted 505 00:34:33,480 --> 00:34:36,000 Speaker 1: to thank you for all the recent listener mail episodes. 506 00:34:36,040 --> 00:34:38,000 Speaker 1: Every time I spot one of my feed I audibly 507 00:34:38,000 --> 00:34:42,880 Speaker 1: shout at my phone enjoy heart emogi Um. The content 508 00:34:42,960 --> 00:34:45,000 Speaker 1: your regular episodes is just wonderful, but I must admit 509 00:34:45,040 --> 00:34:48,640 Speaker 1: the listener mail episodes are just my favorite thing. Oh. Lastly, 510 00:34:48,719 --> 00:34:51,520 Speaker 1: regarding coffee, I just had to share slash Brag that 511 00:34:51,560 --> 00:34:54,440 Speaker 1: I found a local roaster with a coffee subscription and 512 00:34:54,480 --> 00:34:57,440 Speaker 1: he will deliver you locally roasted coffee monthly or bi 513 00:34:57,520 --> 00:35:00,200 Speaker 1: weekly for a reasonable price. It's been one of the 514 00:35:00,280 --> 00:35:03,240 Speaker 1: best things ever with it being so difficult to grocery 515 00:35:03,239 --> 00:35:06,520 Speaker 1: shop with the little ones. I also found a website 516 00:35:06,600 --> 00:35:09,360 Speaker 1: that will deliver, among hundreds of other foods and items, 517 00:35:09,360 --> 00:35:14,040 Speaker 1: locally made frozen dim sum. Ha. Yes, I'm a bit 518 00:35:14,120 --> 00:35:16,480 Speaker 1: so great to just have a statu in the freezer 519 00:35:16,680 --> 00:35:19,080 Speaker 1: for me and the five year old when we are 520 00:35:19,160 --> 00:35:24,440 Speaker 1: craving some Oh, I want all the crabs and the 521 00:35:24,560 --> 00:35:32,239 Speaker 1: dim sum and the coffee. Oh yes, I can't wait 522 00:35:32,280 --> 00:35:36,640 Speaker 1: to do a crab episode. I am so ready because 523 00:35:36,680 --> 00:35:41,160 Speaker 1: crabs are weird and they do this thing called a jubilee, 524 00:35:41,480 --> 00:35:45,279 Speaker 1: and I've got to know more about it. Okay, I 525 00:35:45,400 --> 00:35:48,919 Speaker 1: just got to all right, upcoming upcoming crab episode into it. Yeah. 526 00:35:51,040 --> 00:35:53,600 Speaker 1: Um oh. And now I'm wondering if we need to 527 00:35:53,640 --> 00:35:57,800 Speaker 1: do like multiple crab episodes, if we need to like yeah, yeah, 528 00:35:59,200 --> 00:36:02,520 Speaker 1: I think they're weird enough that we could split it up. Well, 529 00:36:02,719 --> 00:36:06,600 Speaker 1: you know, we'll do the initial reading, see what, see 530 00:36:06,600 --> 00:36:08,839 Speaker 1: what it seems like. Uh. And if we need more 531 00:36:08,840 --> 00:36:11,040 Speaker 1: than one crab episode, who am I? Who am I 532 00:36:11,080 --> 00:36:15,480 Speaker 1: to deny the world of crabs? You don't want to? 533 00:36:15,600 --> 00:36:19,640 Speaker 1: They mean they will, They will pinch you. I've seen 534 00:36:19,680 --> 00:36:23,560 Speaker 1: the first. I'm not gonna I'm not gonna tell it different. 535 00:36:24,520 --> 00:36:30,200 Speaker 1: Yes heck, Shannon wrote, I had to write in about 536 00:36:30,200 --> 00:36:32,880 Speaker 1: the Scrapple episode. While I've never eaten it, I do 537 00:36:33,000 --> 00:36:36,400 Speaker 1: have fond childhood memories about it. I live in Maryland, 538 00:36:36,400 --> 00:36:38,640 Speaker 1: and every summer, when driving to Ocean City on the 539 00:36:38,680 --> 00:36:40,960 Speaker 1: eastern shore of Maryland, we would cut through part of 540 00:36:41,000 --> 00:36:43,680 Speaker 1: Delaware to get there. One of the small towns we 541 00:36:43,680 --> 00:36:48,640 Speaker 1: would drive through was Bridgeville, home of Rapper Scrapple. My 542 00:36:48,760 --> 00:36:51,040 Speaker 1: siblings and I had a game about who could spot 543 00:36:51,080 --> 00:36:53,319 Speaker 1: the rapp a Scrapple sign first. We grew up in 544 00:36:53,320 --> 00:36:54,839 Speaker 1: the eighties or nineties and had to find a way 545 00:36:54,880 --> 00:36:58,280 Speaker 1: to entertain ourselves besides carbingo during the three hour drive. 546 00:36:58,960 --> 00:37:01,080 Speaker 1: Seeing the sign was excited because let us know we 547 00:37:01,080 --> 00:37:03,839 Speaker 1: were getting closer to arriving at the beach. I also 548 00:37:03,880 --> 00:37:06,399 Speaker 1: remember the smell of scrapple cooking when my grandma would 549 00:37:06,440 --> 00:37:08,400 Speaker 1: cook it for breakfast during our week at the beach. 550 00:37:08,600 --> 00:37:13,840 Speaker 1: It's not a smell you forget smiley face. I continue 551 00:37:13,880 --> 00:37:18,120 Speaker 1: to love all these Scrapple emails. Yes, they keep coming, 552 00:37:18,640 --> 00:37:22,360 Speaker 1: keep them coming. Um. I also had a game. We 553 00:37:22,440 --> 00:37:24,799 Speaker 1: had a sign based game when I was a kid. 554 00:37:24,920 --> 00:37:28,719 Speaker 1: There's this restaurant and Gulf Shores, and there's one in 555 00:37:29,120 --> 00:37:32,640 Speaker 1: Missouri too. Anyway, It's called Lambert's Cafe, and they throw 556 00:37:33,320 --> 00:37:37,920 Speaker 1: rolls at you. It's like they're thing, oh yeah yeah, 557 00:37:38,480 --> 00:37:41,680 Speaker 1: And their signs were upside down. But that's how we 558 00:37:41,680 --> 00:37:45,719 Speaker 1: always knew we were getting close to the beach. Signs 559 00:37:45,880 --> 00:37:49,480 Speaker 1: started appearing. It took me years to convince my family 560 00:37:49,520 --> 00:37:51,680 Speaker 1: to finally go because my dad was like, why would 561 00:37:51,719 --> 00:37:57,960 Speaker 1: you pay to have someone throw food at you? But 562 00:37:58,080 --> 00:38:01,120 Speaker 1: he loved it once we went, he loved it. Yeah, 563 00:38:01,360 --> 00:38:05,319 Speaker 1: it sounds charming, It sounds perfectly nice. Those roles are good. 564 00:38:05,640 --> 00:38:08,560 Speaker 1: Oh I'll see there you go. That's all you need, 565 00:38:09,040 --> 00:38:11,480 Speaker 1: that's all you One time I asked, was like, I 566 00:38:11,520 --> 00:38:14,000 Speaker 1: can I just get the roles because they sort of 567 00:38:14,040 --> 00:38:18,760 Speaker 1: come with the meal. Just throw the match here. Uh. 568 00:38:18,920 --> 00:38:22,799 Speaker 1: They're like, you've got to get something something else? Yeah, 569 00:38:26,680 --> 00:38:30,000 Speaker 1: uh yeah. And I when I was growing up, my 570 00:38:30,080 --> 00:38:32,920 Speaker 1: dad used to tell me to keep my eyes peeled, 571 00:38:32,960 --> 00:38:35,080 Speaker 1: like when I was really young, and I would put 572 00:38:35,120 --> 00:38:38,560 Speaker 1: my hand over my eyes and just like narrow them 573 00:38:38,560 --> 00:38:41,439 Speaker 1: and look and that would keep me entertained for car rights. 574 00:38:41,520 --> 00:38:43,200 Speaker 1: And it was like a running joke that I didn't 575 00:38:43,200 --> 00:38:47,160 Speaker 1: get why that was so silly. Um, he told me 576 00:38:47,200 --> 00:38:50,600 Speaker 1: to keep my eyes peeled. I was looking around. You 577 00:38:50,640 --> 00:38:56,640 Speaker 1: were only following instructions, right, look at any suspicious license 578 00:38:56,719 --> 00:38:58,960 Speaker 1: plates because I was like, oh, what are you doing here? 579 00:38:59,680 --> 00:39:07,280 Speaker 1: They'll awhere. Um. Thanks as always, both of those listeners 580 00:39:07,480 --> 00:39:09,920 Speaker 1: for writing in if you would like to write to 581 00:39:09,960 --> 00:39:11,920 Speaker 1: as we would love to hear from you. Our email 582 00:39:12,040 --> 00:39:15,120 Speaker 1: is Hello at savor pod dot com. We're also on 583 00:39:15,160 --> 00:39:17,839 Speaker 1: social media. You can find us on Twitter, Facebook, and 584 00:39:17,960 --> 00:39:20,640 Speaker 1: Instagram at savor pod and we do hope to hear 585 00:39:20,680 --> 00:39:23,279 Speaker 1: from you. Savor is production of I Heart Radio. For 586 00:39:23,480 --> 00:39:25,520 Speaker 1: more podcasts in my heart Radio, you can visit the 587 00:39:25,680 --> 00:39:28,480 Speaker 1: heart Radio app, Apple Podcasts, or wherever you listen to 588 00:39:28,520 --> 00:39:31,960 Speaker 1: your favorite shows. Thanks as always to our superproducers Dylan 589 00:39:32,000 --> 00:39:34,560 Speaker 1: Fagan and Andrew Howard. Thanks to you for listening, and 590 00:39:34,600 --> 00:39:36,560 Speaker 1: we hope that lots more good things are coming your way.