1 00:00:08,080 --> 00:00:10,360 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:10,400 --> 00:00:14,200 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we 3 00:00:14,280 --> 00:00:20,720 Speaker 1: have another listener mail episode for you. Yes, because as always, 4 00:00:20,760 --> 00:00:26,239 Speaker 1: you continue listeners to send us amazing, amazing letters that 5 00:00:26,400 --> 00:00:28,600 Speaker 1: just build up and we we've we want to read 6 00:00:28,640 --> 00:00:32,640 Speaker 1: them all. And I love too how so many of 7 00:00:32,680 --> 00:00:38,159 Speaker 1: you listeners right in responding to other listener mail that right, 8 00:00:39,760 --> 00:00:45,320 Speaker 1: I it makes me wish that I had ever built 9 00:00:45,440 --> 00:00:48,599 Speaker 1: up a stronger social media presence like some of our 10 00:00:49,440 --> 00:00:51,600 Speaker 1: brother and sister shows have done, so that we could 11 00:00:51,600 --> 00:00:53,840 Speaker 1: have like a like a real forum for y'all to 12 00:00:53,920 --> 00:00:59,840 Speaker 1: hang out on. Maybe, ah, maybe we'll work on that. Yeah, 13 00:00:59,840 --> 00:01:06,080 Speaker 1: I mean we can have some goals. That's good to have. Sure, Yes, 14 00:01:06,319 --> 00:01:08,399 Speaker 1: I will say this one isn't as dramatic as the 15 00:01:08,440 --> 00:01:11,800 Speaker 1: last one because we don't have the storm happening, but 16 00:01:12,400 --> 00:01:15,240 Speaker 1: who knows the storm it could happen in the middle. 17 00:01:15,680 --> 00:01:19,360 Speaker 1: Oh sure, yeah, yeah, that that whole that whole hurricane 18 00:01:19,440 --> 00:01:22,759 Speaker 1: thing is is kind of happening, so right it could 19 00:01:22,800 --> 00:01:28,120 Speaker 1: it could thunder at any moment. It could, It could, 20 00:01:28,959 --> 00:01:31,919 Speaker 1: And I think that you should kick this one off, Lauren. 21 00:01:33,280 --> 00:01:39,960 Speaker 1: Oh yeah, okay, oh jeez, all right, well, uh so, 22 00:01:40,600 --> 00:01:43,759 Speaker 1: Nathan wrote. So in your most recent Listener Mail episode, 23 00:01:43,840 --> 00:01:46,720 Speaker 1: Lauren mentioned how she is afraid of deer. I want 24 00:01:46,760 --> 00:01:49,920 Speaker 1: to warn you all, do not, and I repeat, do not, 25 00:01:50,480 --> 00:01:53,800 Speaker 1: come to St. Louis. We are overrun by them. Every 26 00:01:53,840 --> 00:01:55,520 Speaker 1: day I look out of my back window. I see 27 00:01:55,600 --> 00:01:59,600 Speaker 1: no less than five deer hanging around back there. When 28 00:01:59,640 --> 00:02:02,000 Speaker 1: I go my nightly walks, it's very common to see 29 00:02:02,040 --> 00:02:05,720 Speaker 1: thirty five deer hanging around in a large patch of 30 00:02:05,760 --> 00:02:09,000 Speaker 1: common ground. It is totally crazy. And keep in mind 31 00:02:09,040 --> 00:02:10,720 Speaker 1: I live in west Country, just out of the city, 32 00:02:10,919 --> 00:02:13,960 Speaker 1: not on some farm. We have so many and they 33 00:02:14,000 --> 00:02:18,760 Speaker 1: eat my plants, so I have to use anti dear soaps. Ah. Anyways, 34 00:02:18,800 --> 00:02:23,200 Speaker 1: all joking aside, y'all are always welcome here. Don't you 35 00:02:23,200 --> 00:02:29,880 Speaker 1: want to go? Lauren sold it to you. Um, yeah, 36 00:02:30,120 --> 00:02:32,840 Speaker 1: I'll say, I'll say that the emphasis there was mine. 37 00:02:33,200 --> 00:02:38,160 Speaker 1: Um I think it was lightly implied. But man, that 38 00:02:38,840 --> 00:02:42,119 Speaker 1: I would if I left my house and there were 39 00:02:42,280 --> 00:02:47,079 Speaker 1: thirty five deer, I wouldn't leave. I would never leave 40 00:02:47,120 --> 00:02:52,320 Speaker 1: my house again. I would That would be it. Well, 41 00:02:52,880 --> 00:02:59,359 Speaker 1: it'd be good for quarantine for you. You're right, You're right. 42 00:02:59,480 --> 00:03:06,040 Speaker 1: Sees over silver lining, silver deer lining. Yes, I I 43 00:03:06,080 --> 00:03:07,920 Speaker 1: too grew up in a place had a lot of deer, 44 00:03:07,919 --> 00:03:11,440 Speaker 1: but not that many. And antider soaps blows my mind. 45 00:03:12,200 --> 00:03:15,040 Speaker 1: Oh there's a lot of anti deer products, not that 46 00:03:15,160 --> 00:03:18,240 Speaker 1: I've like researched it deeply. I have family who live 47 00:03:18,280 --> 00:03:20,120 Speaker 1: in areas that have a lot of deer, and so 48 00:03:20,160 --> 00:03:24,440 Speaker 1: they try to keep them off their plants. But um, 49 00:03:24,480 --> 00:03:26,320 Speaker 1: I didn't want to put in another note here. This 50 00:03:26,360 --> 00:03:30,200 Speaker 1: is sort of a random creative thing, but I wrote 51 00:03:30,840 --> 00:03:34,760 Speaker 1: a story once where like the final apocalyptic battle took 52 00:03:34,760 --> 00:03:39,240 Speaker 1: place in St. Louis, and I had to really research St. 53 00:03:39,320 --> 00:03:41,960 Speaker 1: Louis and so I know, like a bunch of random 54 00:03:42,040 --> 00:03:46,760 Speaker 1: weird facts about St. Louis about like the big streets 55 00:03:46,800 --> 00:03:52,320 Speaker 1: and the statues, like the tourist attractions. All right, yeah, yeah, 56 00:03:52,800 --> 00:03:56,080 Speaker 1: so it's funny. It's it's funny when you haven't. I've 57 00:03:56,080 --> 00:03:57,920 Speaker 1: been to St. Louis, but I was. I didn't spend 58 00:03:58,000 --> 00:04:00,520 Speaker 1: much time there, but I feel like I know it's well, 59 00:04:02,280 --> 00:04:06,720 Speaker 1: but this dear thing I didn't know, So yeah, I 60 00:04:06,800 --> 00:04:09,800 Speaker 1: might have to go back, and yeah, totally, it's those 61 00:04:09,840 --> 00:04:12,720 Speaker 1: those details are really what bring bring a story of life. 62 00:04:13,600 --> 00:04:19,920 Speaker 1: I know, I know you appreciate that. Lord Connor wrote, 63 00:04:20,720 --> 00:04:22,760 Speaker 1: I love your show, and I've listened to this beginning. 64 00:04:23,120 --> 00:04:26,200 Speaker 1: I have also been a cheesemonger for the last five 65 00:04:26,320 --> 00:04:30,520 Speaker 1: years seven years in total. Yeah, I know. I absolutely 66 00:04:30,640 --> 00:04:35,680 Speaker 1: loathe blue cheese. It smells bad in a non cheese way. 67 00:04:35,760 --> 00:04:40,080 Speaker 1: It's sticky, it gets everywhere, it makes you smell bad. Oh. 68 00:04:40,839 --> 00:04:43,920 Speaker 1: I will sometimes push past this once avertise a year 69 00:04:44,279 --> 00:04:48,719 Speaker 1: for a teen spoonful of rock for Gabrielle. Cool is 70 00:04:48,720 --> 00:04:53,200 Speaker 1: my favorite import brand, but only the blackfoil One is gamy, 71 00:04:53,279 --> 00:04:57,120 Speaker 1: sweet and slightly funky without being overwhelming. Pepillon is more 72 00:04:57,160 --> 00:05:02,080 Speaker 1: widely available and edible. Hope you get some for your 73 00:05:02,120 --> 00:05:07,039 Speaker 1: next cheese giving and you can have my share, thank you. 74 00:05:07,960 --> 00:05:13,279 Speaker 1: I will always gladly take cheese advice and oh right, 75 00:05:13,640 --> 00:05:19,279 Speaker 1: so gladly. Oh that's fascinating. I'm pretty into humans who 76 00:05:19,800 --> 00:05:23,640 Speaker 1: are into cheese enough that they take it on as 77 00:05:23,680 --> 00:05:28,240 Speaker 1: a career. Oh me too, Me too, because I, as 78 00:05:28,400 --> 00:05:32,279 Speaker 1: people know, I'm very passionate about cheese. Um, but I 79 00:05:32,320 --> 00:05:38,440 Speaker 1: have not become a cheesemonger yet. Yeah, but I do. Yeah, 80 00:05:38,480 --> 00:05:41,880 Speaker 1: I love like I'm going to look out for these. 81 00:05:42,000 --> 00:05:44,600 Speaker 1: I'm definitely I loved Drop four when I tried it, 82 00:05:44,640 --> 00:05:47,960 Speaker 1: but I believe I had pepignon because that's the most 83 00:05:47,960 --> 00:05:54,719 Speaker 1: common UM. But I would love to try UM. Yeah. 84 00:05:54,800 --> 00:05:58,279 Speaker 1: I wonder they have a really excellent um cheese program 85 00:05:58,279 --> 00:06:02,279 Speaker 1: over at Star Provisions. I wonder if they would carry it. Yes, yes, 86 00:06:02,760 --> 00:06:07,000 Speaker 1: they have a cheesemonger over there, they do. Um oh, 87 00:06:07,360 --> 00:06:09,440 Speaker 1: Star Provisions. I haven't been over there in a minute. 88 00:06:09,800 --> 00:06:15,040 Speaker 1: Quarantine um. Alicia wrote when listening to the Willy Wonka episode, 89 00:06:15,080 --> 00:06:17,520 Speaker 1: I remembered that the actor that plays Charlie in the 90 00:06:17,560 --> 00:06:20,279 Speaker 1: movie with Gene Wilder actually lives about an hour away 91 00:06:20,279 --> 00:06:22,920 Speaker 1: from me. He became a veterinarian and upstate New York. 92 00:06:23,279 --> 00:06:25,920 Speaker 1: And after listening to the peanut Butter episode, I also 93 00:06:25,960 --> 00:06:28,400 Speaker 1: have issues with peanut butter. When I was younger, I 94 00:06:28,640 --> 00:06:31,680 Speaker 1: ate too much and developed a really terrible taste aversion 95 00:06:31,720 --> 00:06:34,080 Speaker 1: to it. However, I found I can eat peanut butter, 96 00:06:34,160 --> 00:06:37,920 Speaker 1: but it has to be skippy natural. In addition to this, 97 00:06:38,279 --> 00:06:41,040 Speaker 1: I think I found Annie a new best friend. One 98 00:06:41,080 --> 00:06:44,280 Speaker 1: of my really good friends from college Acapella, is obsessed 99 00:06:44,480 --> 00:06:47,600 Speaker 1: with Reese's. He makes posts and videos sharing his Reese's 100 00:06:47,640 --> 00:06:51,200 Speaker 1: Love with All. His name is Andrew the Reese's Guy 101 00:06:51,320 --> 00:06:53,880 Speaker 1: is what he's known as, and he is from New Jersey. 102 00:06:54,279 --> 00:06:58,719 Speaker 1: There have even been newspaper articles about him. Furthermore, I 103 00:06:58,800 --> 00:07:00,719 Speaker 1: love hearing you both talk about at history with the 104 00:07:00,800 --> 00:07:03,280 Speaker 1: f d A, and I particularly get excited when you 105 00:07:03,320 --> 00:07:06,120 Speaker 1: all talk about UNI Leaver. I'm a customs broker and 106 00:07:06,160 --> 00:07:08,800 Speaker 1: do data entry for shipments of goods coming into the US. 107 00:07:09,400 --> 00:07:12,040 Speaker 1: I have to make sure these goods comply with US regulations, 108 00:07:12,120 --> 00:07:14,560 Speaker 1: and since food is a large import, I have to 109 00:07:14,560 --> 00:07:17,800 Speaker 1: be very familiar with FDA rules. It just so happens 110 00:07:17,880 --> 00:07:20,480 Speaker 1: that UNI Lever is the biggest client for my office. 111 00:07:20,880 --> 00:07:22,800 Speaker 1: It's really awesome to hear some of these things on 112 00:07:22,800 --> 00:07:27,440 Speaker 1: the show. You never realize how interconnected everything can be. Okay, 113 00:07:27,480 --> 00:07:31,480 Speaker 1: so I have several thoughts. Yeah, there's a lot to 114 00:07:31,560 --> 00:07:36,679 Speaker 1: unpack here. Yes, yes, Skapy Natural, Yes that is also 115 00:07:37,160 --> 00:07:40,960 Speaker 1: Annie's brand. Yeah yes, yes, So I am with you 116 00:07:41,080 --> 00:07:44,760 Speaker 1: on there. Also totally with you that I would be 117 00:07:44,800 --> 00:07:49,040 Speaker 1: great friends with Reese's Guy. I loved the article, Lauren, 118 00:07:49,160 --> 00:07:52,400 Speaker 1: if you haven't looked at it, it's a thing of beauty. 119 00:07:52,920 --> 00:07:56,560 Speaker 1: I was blown away. Also, he's a fan of Marvel, 120 00:07:56,720 --> 00:08:00,000 Speaker 1: and he does a lot of like Marvel Reese's mashups. 121 00:08:01,040 --> 00:08:03,960 Speaker 1: I don't think you can fully appreciate until you've seen them, 122 00:08:04,000 --> 00:08:08,320 Speaker 1: Like he does win where Loki's walking away and ignoring 123 00:08:08,400 --> 00:08:11,000 Speaker 1: everything and he's holding out a Reese's to the TV 124 00:08:11,680 --> 00:08:13,440 Speaker 1: and then he switches up the reese Is to a 125 00:08:13,440 --> 00:08:16,720 Speaker 1: different one, and then Loki stops and looks at the Ress. 126 00:08:19,040 --> 00:08:24,000 Speaker 1: So it seems u Yeah, it's fantastic, and he seems 127 00:08:24,000 --> 00:08:26,640 Speaker 1: like such a delightful person because he was entering this 128 00:08:26,760 --> 00:08:31,560 Speaker 1: competition to to win, Uh, like Reese's had launched a 129 00:08:31,600 --> 00:08:34,880 Speaker 1: competition biggest Reess fan or something, and he was afraid 130 00:08:34,880 --> 00:08:38,160 Speaker 1: he was gonna lose because somebody had named their daughter 131 00:08:38,200 --> 00:08:44,520 Speaker 1: I believe Reese's cup. Yeah, and he was like, well, 132 00:08:44,559 --> 00:08:47,240 Speaker 1: it's not fair because I'm clearly the biggest Reess fan, 133 00:08:47,320 --> 00:08:52,240 Speaker 1: but I can't compete with that. But he did go 134 00:08:52,280 --> 00:08:58,200 Speaker 1: on to win another competition, So yeah, absolutely, congratulations that 135 00:08:59,760 --> 00:09:06,080 Speaker 1: that's is so delightful. M hm m M. Vincenzo wrote, 136 00:09:06,840 --> 00:09:08,600 Speaker 1: I just wanted to say I loved your episode on 137 00:09:08,800 --> 00:09:12,240 Speaker 1: seed banks. As a plant breeding graduate student, these are 138 00:09:12,320 --> 00:09:15,280 Speaker 1: hugely exciting and important to me. I love that you 139 00:09:15,360 --> 00:09:17,800 Speaker 1: touched on two of the biggest, if not the biggest 140 00:09:17,880 --> 00:09:20,880 Speaker 1: names in the history of the field, Nikolai Vavilov and 141 00:09:20,960 --> 00:09:25,360 Speaker 1: tangentially Norman boor Law by bringing up the Green Revolution. 142 00:09:25,800 --> 00:09:28,800 Speaker 1: I'm sure you're busy constantly researching new topics, but there 143 00:09:28,800 --> 00:09:31,240 Speaker 1: are some great books I've read about these topics that 144 00:09:31,280 --> 00:09:34,800 Speaker 1: I'd recommend about. Vavlov is The Murder of Nikolai Vavlov 145 00:09:34,920 --> 00:09:38,760 Speaker 1: by Peter Pringle, The Prophet and the Wizard by Charles C. Man, 146 00:09:38,920 --> 00:09:42,000 Speaker 1: And if you want a left wing, anti imperialist critique 147 00:09:42,040 --> 00:09:45,200 Speaker 1: of the history of American plant breeding, I'd recommend first 148 00:09:45,360 --> 00:09:48,480 Speaker 1: The Seed. Honestly, it could be interesting to do episodes 149 00:09:48,520 --> 00:09:51,040 Speaker 1: on Vavlov and boor Law since they were both focused 150 00:09:51,040 --> 00:09:55,760 Speaker 1: on getting people enough food to eat. Yeah, oh yeah, yeah, 151 00:09:55,800 --> 00:09:59,120 Speaker 1: I know. Those were all All of this stuff is 152 00:09:59,160 --> 00:10:02,520 Speaker 1: stuff that as we were putting together that episode, I 153 00:10:02,559 --> 00:10:05,360 Speaker 1: was like, I really really really want to read more 154 00:10:05,440 --> 00:10:08,440 Speaker 1: about this right now, but we have to go into 155 00:10:08,440 --> 00:10:13,200 Speaker 1: the studio so soon. So yeah, topic for a future 156 00:10:13,240 --> 00:10:16,920 Speaker 1: day and time, for for sure. Yes, And I always 157 00:10:16,960 --> 00:10:23,080 Speaker 1: love book recommendations, So oh yeah, Anthony wrote, I believe 158 00:10:23,120 --> 00:10:25,840 Speaker 1: in your recent cast for scallions. There was a wonderful 159 00:10:25,880 --> 00:10:29,400 Speaker 1: listener who wrote in regarding her sour dough. I'm writing 160 00:10:29,440 --> 00:10:31,880 Speaker 1: to submit my praise to her, as we both worship 161 00:10:31,920 --> 00:10:34,640 Speaker 1: in the same house of sour dough. Like many of us, 162 00:10:34,679 --> 00:10:37,040 Speaker 1: I too have a sour dough culture. But I have 163 00:10:37,120 --> 00:10:39,800 Speaker 1: the honor of saying my culture just had its ninth 164 00:10:39,800 --> 00:10:42,800 Speaker 1: birthday and has traveled with me across the nation to 165 00:10:42,880 --> 00:10:45,520 Speaker 1: my current home in Florida. And yes, I do feed 166 00:10:45,559 --> 00:10:49,920 Speaker 1: it every night for me. My starter was born in Boston, Massachusetts, 167 00:10:50,000 --> 00:10:53,719 Speaker 1: and was very difficult to start, using King Arthur's unbleached 168 00:10:53,720 --> 00:10:56,480 Speaker 1: all purpose flower. I was worried if my starter was 169 00:10:56,520 --> 00:10:59,000 Speaker 1: a failure, but I left it alone for almost three 170 00:10:59,040 --> 00:11:01,720 Speaker 1: weeks before it started to bubble if it once a week, 171 00:11:01,800 --> 00:11:04,440 Speaker 1: As I know from experience, if there were no bubbles, 172 00:11:04,480 --> 00:11:06,920 Speaker 1: then they are not eating the sugars from the flower. 173 00:11:07,440 --> 00:11:10,400 Speaker 1: The bacteria needed more time to multiply a plus. It 174 00:11:10,480 --> 00:11:13,160 Speaker 1: was during New England winter. Once in a while I 175 00:11:13,280 --> 00:11:15,920 Speaker 1: poured off the liquid that laid on the surface. Once 176 00:11:15,920 --> 00:11:17,720 Speaker 1: it took off, it was a few months before I 177 00:11:17,800 --> 00:11:21,040 Speaker 1: learned its behavior, what it liked and disliked. My culture 178 00:11:21,120 --> 00:11:25,280 Speaker 1: enjoys seventy five degrees fahrenheit or above. Temperatures mostly and 179 00:11:25,400 --> 00:11:27,960 Speaker 1: humidity doesn't bother it much as long as the feeding 180 00:11:28,160 --> 00:11:31,720 Speaker 1: is more of a paste than porrible. I've found that 181 00:11:31,760 --> 00:11:34,760 Speaker 1: my feeding routine is best accomplished using two thirty two 182 00:11:34,760 --> 00:11:37,079 Speaker 1: ounce containers, you know the ones you get soup in 183 00:11:37,160 --> 00:11:39,920 Speaker 1: from Chinese restaurants. I took two lids and punctured them 184 00:11:39,920 --> 00:11:42,760 Speaker 1: all over to allow air. If we were to start 185 00:11:42,760 --> 00:11:44,839 Speaker 1: a new feed, I would stir up the culture and 186 00:11:44,920 --> 00:11:48,240 Speaker 1: its current container, then measure by weight two point four 187 00:11:48,280 --> 00:11:51,520 Speaker 1: ounces of that into the second container. To that I 188 00:11:51,559 --> 00:11:54,400 Speaker 1: found four ounces of flour works well, along with three 189 00:11:54,440 --> 00:11:57,520 Speaker 1: point five ounces of water. I stopped short on water. 190 00:11:57,600 --> 00:12:00,280 Speaker 1: Depending on the day's humidity. If it's how I then 191 00:12:00,320 --> 00:12:03,160 Speaker 1: three point five ounces is usually enough. Drier days are 192 00:12:03,200 --> 00:12:06,160 Speaker 1: around four to four point two ounces water by weight. 193 00:12:06,600 --> 00:12:09,160 Speaker 1: This gives me a nice paste I mixed together. I 194 00:12:09,240 --> 00:12:11,040 Speaker 1: slap on a lid and stick it on the top 195 00:12:11,080 --> 00:12:13,960 Speaker 1: of my fridge. The second container with the waist goes 196 00:12:14,040 --> 00:12:17,920 Speaker 1: into the fridge. This is my disaster recovery, my backup. 197 00:12:18,280 --> 00:12:21,000 Speaker 1: If the fed culture finds its demise, I know I 198 00:12:21,080 --> 00:12:23,520 Speaker 1: have a perfect copy in the fridge. That's ready to go. 199 00:12:24,120 --> 00:12:26,880 Speaker 1: Twenty four hours later, the process repeats, with the backup 200 00:12:26,920 --> 00:12:29,640 Speaker 1: culture getting rinsed out and that container is used to 201 00:12:29,679 --> 00:12:32,679 Speaker 1: host the new round of feeding. My method works very 202 00:12:32,679 --> 00:12:35,240 Speaker 1: well for my culture, as about twelve to fourteen hours in, 203 00:12:35,559 --> 00:12:38,400 Speaker 1: it rises happily, leaving only a half inch or so 204 00:12:38,480 --> 00:12:41,160 Speaker 1: left in the container before starting its drop back to 205 00:12:41,240 --> 00:12:45,000 Speaker 1: its original volume. Sour dough is alive and part of 206 00:12:45,000 --> 00:12:47,880 Speaker 1: the family. You need to know it, nurture it, and 207 00:12:48,160 --> 00:12:51,360 Speaker 1: love it. There's something spiritual about the experience, and I 208 00:12:51,400 --> 00:12:57,160 Speaker 1: hope it never stops. Oh that's lovely. I adore this. 209 00:12:57,800 --> 00:13:06,839 Speaker 1: Oh oh, it's so specific and so nice. Heck yes, 210 00:13:07,200 --> 00:13:10,680 Speaker 1: I could listen to you listeners right in about your 211 00:13:10,679 --> 00:13:13,880 Speaker 1: sour dough starter and how much care you put into it, 212 00:13:14,000 --> 00:13:15,400 Speaker 1: and how it's like a pet or part of the 213 00:13:15,440 --> 00:13:21,199 Speaker 1: family forever. I love it. Yeah, just and right. Oh gosh, 214 00:13:21,480 --> 00:13:25,280 Speaker 1: I I love. I love when our hobbies become these 215 00:13:25,360 --> 00:13:30,600 Speaker 1: bizarre science projects. Um, that that becomes so specific and 216 00:13:30,600 --> 00:13:33,240 Speaker 1: and that you have to garner all of this knowledge 217 00:13:33,240 --> 00:13:38,839 Speaker 1: about it. It's good. It's good times. And then you 218 00:13:38,880 --> 00:13:41,160 Speaker 1: get to eat bread. Got and then you get to 219 00:13:41,280 --> 00:13:44,920 Speaker 1: eat bread, and then you bake your pet and you 220 00:13:44,960 --> 00:13:47,839 Speaker 1: make bread out of it and it's so good. The 221 00:13:47,960 --> 00:13:53,760 Speaker 1: pet gives back to you also the backup. That's a 222 00:13:53,840 --> 00:14:00,760 Speaker 1: good idea. Yeah right right, mm hmmmm um. Karin or 223 00:14:00,840 --> 00:14:05,040 Speaker 1: Corene perhaps wrote about our Girl Scout cookie episode, I've 224 00:14:05,160 --> 00:14:08,040 Speaker 1: reminded of our Australian experience of Girl Guide biscuits. We 225 00:14:08,080 --> 00:14:10,240 Speaker 1: don't have Girl Scouts. When I was in retail, I 226 00:14:10,320 --> 00:14:11,880 Speaker 1: used to work for a lady who was high up 227 00:14:11,880 --> 00:14:14,079 Speaker 1: in the local guides and we would sell hundreds of 228 00:14:14,160 --> 00:14:17,920 Speaker 1: boxes of cookies a year through our shop as a bookshop. 229 00:14:17,960 --> 00:14:20,280 Speaker 1: It was the only food item we sold all year. 230 00:14:21,160 --> 00:14:25,280 Speaker 1: Customers and staff arelike, we're bonkers for them. We only 231 00:14:25,360 --> 00:14:28,320 Speaker 1: had two varieties, plain shortbread type and a variety covered 232 00:14:28,400 --> 00:14:32,960 Speaker 1: in chocolate compound, which was actually pretty good, although presumably 233 00:14:33,080 --> 00:14:37,320 Speaker 1: not enough cocoae to the actual chocolate. They also brought 234 00:14:37,440 --> 00:14:40,520 Speaker 1: in a gluten free variety of the plain short breads, 235 00:14:40,600 --> 00:14:44,080 Speaker 1: and these were really tasty and much sought after, and 236 00:14:44,280 --> 00:14:46,960 Speaker 1: only done in limited numbers. We had to rash in 237 00:14:47,000 --> 00:14:50,040 Speaker 1: those two customers we knew needed gluten free, otherwise regular 238 00:14:50,080 --> 00:14:54,840 Speaker 1: eaters would snaffle the lot. A decade later, my own 239 00:14:55,000 --> 00:14:58,120 Speaker 1: daughter was in Guys and also sold Guide biscuits. The 240 00:14:58,160 --> 00:15:00,480 Speaker 1: first year she did it, she went up a small 241 00:15:00,760 --> 00:15:04,440 Speaker 1: suburban street in uniform and quickly sold her entire allocation 242 00:15:04,560 --> 00:15:09,480 Speaker 1: in twenty minutes flat whoa one neighbor had also had 243 00:15:09,520 --> 00:15:12,000 Speaker 1: a daughter and the Guides and missed the biscuits. When 244 00:15:12,080 --> 00:15:15,720 Speaker 1: she left, this lady bought numerous packets. It was so 245 00:15:15,840 --> 00:15:17,840 Speaker 1: much fun to see my daughter glow with pride at 246 00:15:17,880 --> 00:15:20,600 Speaker 1: her success. She isn't in Guides anymore, but her best 247 00:15:20,680 --> 00:15:23,040 Speaker 1: friend is, so we still have a main line through 248 00:15:23,080 --> 00:15:25,560 Speaker 1: these yummy treats that pop up only a few weeks 249 00:15:25,640 --> 00:15:30,280 Speaker 1: a year. Can't wait for next year. I love it. 250 00:15:30,360 --> 00:15:35,400 Speaker 1: I love how popular these cookies are. All right, all right, 251 00:15:35,680 --> 00:15:39,200 Speaker 1: and that is a tremendous success. Gosh, I I feel 252 00:15:39,240 --> 00:15:43,640 Speaker 1: like I feel like most humans I know who are 253 00:15:43,840 --> 00:15:46,200 Speaker 1: who are I don't know, maybe maybe maybe Girl Scouts 254 00:15:46,320 --> 00:15:50,000 Speaker 1: is more aggressive with their with their numbers or something 255 00:15:50,120 --> 00:15:53,760 Speaker 1: like that, but uh, I feel like most of my 256 00:15:53,800 --> 00:15:57,120 Speaker 1: friends who have kids who are in the Scouts are 257 00:15:57,160 --> 00:15:59,480 Speaker 1: always like, will you please, will you please just get 258 00:15:59,560 --> 00:16:01,800 Speaker 1: some of these boxes of cookies out of my house? Please? 259 00:16:01,960 --> 00:16:04,920 Speaker 1: I need I need to not have this many boxes 260 00:16:04,960 --> 00:16:08,880 Speaker 1: of cookies in my house. Yeah, I I agree, and 261 00:16:09,040 --> 00:16:13,400 Speaker 1: I I do love that in twenty minutes, all those cookies, 262 00:16:16,000 --> 00:16:19,480 Speaker 1: and I'm glad. It's nice to hear that your daughter 263 00:16:19,600 --> 00:16:21,720 Speaker 1: felt so proud of it, as you should be glad, 264 00:16:21,920 --> 00:16:25,520 Speaker 1: of course, glad to hear that. Yeah, that's that's that's 265 00:16:25,560 --> 00:16:27,840 Speaker 1: kind of the point, right. We love our cookies, man, 266 00:16:28,000 --> 00:16:32,640 Speaker 1: we do, We do, um and we do have more 267 00:16:32,760 --> 00:16:35,000 Speaker 1: listener mail for you, but first we've got a quick 268 00:16:35,080 --> 00:16:46,600 Speaker 1: break for a word from our sponsor, and we're back. 269 00:16:46,680 --> 00:16:51,720 Speaker 1: Thank you, sponsor, Yes, thank you. Megan wrote, I recently 270 00:16:51,800 --> 00:16:54,320 Speaker 1: finished your episode on your Mate and thought you might 271 00:16:54,440 --> 00:16:57,480 Speaker 1: like to see pictures of my grandma's mate. Gord. Yes, 272 00:16:58,120 --> 00:17:00,360 Speaker 1: I think it must have been a souven year from 273 00:17:00,400 --> 00:17:02,400 Speaker 1: one of my grandma's trips to South America, since it 274 00:17:02,440 --> 00:17:05,719 Speaker 1: says Argentina and our family is Chilean American, so it's 275 00:17:05,720 --> 00:17:08,920 Speaker 1: definitely not some kind of family heirloom. Even though my 276 00:17:09,000 --> 00:17:12,000 Speaker 1: family is Chilean, we never drank matte or had traditions 277 00:17:12,040 --> 00:17:14,120 Speaker 1: around it, so it wasn't until I took a trip 278 00:17:14,200 --> 00:17:17,160 Speaker 1: to Chile after college that I tried it. The host 279 00:17:17,280 --> 00:17:19,440 Speaker 1: group that I went with held a mate creo for 280 00:17:19,600 --> 00:17:23,159 Speaker 1: us um a party where traditional foods and matte are served, 281 00:17:23,520 --> 00:17:26,440 Speaker 1: and I discovered that I don't like matte, at least 282 00:17:26,520 --> 00:17:29,800 Speaker 1: not unsweetened. Also, I can't remember in your Meat Pies 283 00:17:29,840 --> 00:17:32,600 Speaker 1: episode if you talked about empanadas or not us, since 284 00:17:32,640 --> 00:17:34,479 Speaker 1: I listened to that four months ago and never got 285 00:17:34,480 --> 00:17:36,920 Speaker 1: around to writing in. But they are a huge part 286 00:17:36,960 --> 00:17:40,280 Speaker 1: of my memories of my grandma. Chilean empanada's de pino 287 00:17:40,480 --> 00:17:43,720 Speaker 1: are coveted in my family since they're very time consuming 288 00:17:43,760 --> 00:17:45,879 Speaker 1: to make and we have a very precise way to 289 00:17:45,960 --> 00:17:48,159 Speaker 1: do it, So my grandma rarely made them when I 290 00:17:48,240 --> 00:17:50,600 Speaker 1: was a kid. Whenever she did, she would bring over 291 00:17:50,760 --> 00:17:53,120 Speaker 1: tons of freezer pegs full of them so we would 292 00:17:53,119 --> 00:17:55,000 Speaker 1: have enough to hold us over until the next time 293 00:17:55,040 --> 00:17:58,160 Speaker 1: she felt like making some. They never lasted very long, 294 00:17:58,280 --> 00:18:01,040 Speaker 1: no matter how we planned to rash them though. The 295 00:18:01,119 --> 00:18:04,480 Speaker 1: empanadas are filled with ground beef cooked with onion and raisins, 296 00:18:04,800 --> 00:18:07,960 Speaker 1: usually made the day before. Then one black olive is 297 00:18:08,000 --> 00:18:10,240 Speaker 1: placed in the center of the meat, but only one 298 00:18:10,280 --> 00:18:13,720 Speaker 1: olive because more than that would be too overpowering. I 299 00:18:13,880 --> 00:18:17,639 Speaker 1: think any is overpowering because I hate olives. Half of 300 00:18:17,680 --> 00:18:20,480 Speaker 1: a hard boiled egg is then sliced and fanned around 301 00:18:20,520 --> 00:18:23,680 Speaker 1: the olive like sunbeams before the dough is folded over 302 00:18:24,000 --> 00:18:26,760 Speaker 1: and the empanadas are baked. My dad has lots of 303 00:18:26,800 --> 00:18:29,080 Speaker 1: stories of Grandma and her friends spending all day on 304 00:18:29,160 --> 00:18:31,960 Speaker 1: weekends putting them together like a factory, an assembly line 305 00:18:32,000 --> 00:18:36,399 Speaker 1: of delicious food preparation. Next, I was so shocked listening 306 00:18:36,440 --> 00:18:38,760 Speaker 1: to the sauer Kraut episode by the idea that there 307 00:18:38,800 --> 00:18:40,760 Speaker 1: might be people in the US who don't eat it. 308 00:18:41,440 --> 00:18:44,199 Speaker 1: All of my ancestors other than my Chilean grandma are 309 00:18:44,320 --> 00:18:47,320 Speaker 1: German immigrants, and basically everyone where I grew up in 310 00:18:47,400 --> 00:18:50,639 Speaker 1: western Ohio has the same heritage. So sauer kraut has 311 00:18:50,640 --> 00:18:52,560 Speaker 1: always been a part of my life, showing up on 312 00:18:52,640 --> 00:18:55,159 Speaker 1: the table anytime there was pork chops or sausages to 313 00:18:55,240 --> 00:18:57,440 Speaker 1: go with it. I even thought about making some a 314 00:18:57,480 --> 00:19:00,200 Speaker 1: few years ago after my mom impulse bought some crows 315 00:19:00,240 --> 00:19:02,960 Speaker 1: from the local Amish store, but didn't have the time. 316 00:19:03,920 --> 00:19:07,200 Speaker 1: On the Food Banks podcast, another food podcast I listened to, 317 00:19:07,400 --> 00:19:09,720 Speaker 1: a Taste of the Past. Recently did an interview with 318 00:19:09,800 --> 00:19:12,440 Speaker 1: Stephen Henderson, who wrote the book The Twenty four Hour 319 00:19:12,560 --> 00:19:16,720 Speaker 1: Soup Kitchen on gastrophilanthropy. The interview was a really interesting 320 00:19:16,800 --> 00:19:18,880 Speaker 1: look into the history of food kitchens and the many 321 00:19:18,920 --> 00:19:21,720 Speaker 1: different ways communities around the world work to feed those 322 00:19:21,760 --> 00:19:25,040 Speaker 1: in need. Between your episode and There's I learned so 323 00:19:25,200 --> 00:19:27,520 Speaker 1: much about food banks. I love the mention of the 324 00:19:27,600 --> 00:19:31,760 Speaker 1: aristocats during the rock Fort episode. It was one of 325 00:19:31,840 --> 00:19:34,359 Speaker 1: my favorite Disney movies when I was little, and I 326 00:19:34,440 --> 00:19:37,000 Speaker 1: always wanted to make my own version of Creme Della 327 00:19:37,080 --> 00:19:39,880 Speaker 1: Creme della Edgar to see what was so special about 328 00:19:39,960 --> 00:19:43,680 Speaker 1: it other than the sleeping pills. Have you done a 329 00:19:43,760 --> 00:19:46,600 Speaker 1: fictional foods episode on Disney yet? I would love to 330 00:19:46,680 --> 00:19:49,959 Speaker 1: hear about that, the gray stuff from Beauty and the Beast, Cronks, 331 00:19:50,040 --> 00:19:52,320 Speaker 1: finish puffs and all of the other food in the 332 00:19:52,359 --> 00:19:59,840 Speaker 1: background of Disney movies. Well we have not, but after 333 00:20:00,000 --> 00:20:03,360 Speaker 1: revolutely we to get Holly in on that. I think 334 00:20:03,440 --> 00:20:06,879 Speaker 1: our coworker, Holly Fry over at stuff you miss in 335 00:20:06,920 --> 00:20:10,840 Speaker 1: history class. Um. Yeah, the one who alerted us to 336 00:20:12,040 --> 00:20:16,119 Speaker 1: alerted at least Laura into this aristocrat. Rock four mentioned 337 00:20:16,119 --> 00:20:17,440 Speaker 1: that a lot of you wrote in about and a 338 00:20:17,520 --> 00:20:19,960 Speaker 1: lot of you shared. I believe it was binging with 339 00:20:20,119 --> 00:20:25,360 Speaker 1: Babbish did a video where they made this crime Della 340 00:20:25,400 --> 00:20:32,440 Speaker 1: Cramella Edgar. So yes. Also, Laura and I had we 341 00:20:32,600 --> 00:20:35,680 Speaker 1: had the gray stuff at Disney. Yeah, we had the 342 00:20:35,680 --> 00:20:40,640 Speaker 1: gray stuff. It's delicious. Um at Bell's at Bell's Castle, Um, 343 00:20:41,000 --> 00:20:46,040 Speaker 1: there their dessert lineup includes the gray stuff. Um. It's 344 00:20:46,119 --> 00:20:48,359 Speaker 1: kind of it's kind of like a little um like 345 00:20:48,600 --> 00:20:51,040 Speaker 1: like a moose or almost like a like a marshmallowy 346 00:20:51,240 --> 00:20:53,560 Speaker 1: kind of like a cross between like a marshmallow cream 347 00:20:53,560 --> 00:20:57,119 Speaker 1: and a moose. Maybe. Yeah, it was really light and lovely. 348 00:20:57,800 --> 00:21:00,920 Speaker 1: It was Oh, I that was a that was a 349 00:21:01,040 --> 00:21:06,679 Speaker 1: very nice dinner. It was Yeah, I was oh gosh, 350 00:21:06,760 --> 00:21:13,000 Speaker 1: yeah anyway, yes, yes, And now I am craving and panadas. 351 00:21:14,040 --> 00:21:19,120 Speaker 1: Oh yeah, yeah, absolutely, yeah I am. I I've had 352 00:21:19,280 --> 00:21:25,040 Speaker 1: I've had friends who's whose grandma's would bring over big 353 00:21:25,160 --> 00:21:29,280 Speaker 1: old freezer bags of impanadas and it is so delightful. 354 00:21:29,280 --> 00:21:34,080 Speaker 1: I've never had that particular kind before. Ah. But oh gosh, 355 00:21:36,560 --> 00:21:41,720 Speaker 1: oh gosh. Indeed, Well, another craving dad to the list 356 00:21:42,280 --> 00:21:46,600 Speaker 1: all or continual yes, turn around his fair play though, 357 00:21:46,680 --> 00:21:52,000 Speaker 1: so yeah, gosh, always always give us cravings, please yes please, 358 00:21:52,800 --> 00:21:55,640 Speaker 1: Paige Route. I recently got to the Peach episode, which 359 00:21:55,840 --> 00:21:58,359 Speaker 1: was a bit of perfect timing, as peaches were on 360 00:21:58,440 --> 00:22:00,560 Speaker 1: sale last week. While listening to that episode and a 361 00:22:00,600 --> 00:22:04,080 Speaker 1: couple more, I ended up making seven pounds of peach jam. Well, 362 00:22:04,720 --> 00:22:06,840 Speaker 1: it turned out great, and I even sold a small 363 00:22:06,960 --> 00:22:09,800 Speaker 1: jar to a friend. About a month ago, I was 364 00:22:09,920 --> 00:22:13,040 Speaker 1: listening to the audio book The Cigarette of Political History, 365 00:22:13,119 --> 00:22:16,320 Speaker 1: and you'll never guess who showed up in it. Kellogg 366 00:22:17,440 --> 00:22:22,440 Speaker 1: fised that guy. He said that smoking cigarettes was even 367 00:22:22,520 --> 00:22:25,680 Speaker 1: worse for women because it dried up their lady parts. Huh, 368 00:22:26,280 --> 00:22:29,159 Speaker 1: not saying smoking is good for any genders, but the 369 00:22:29,280 --> 00:22:33,200 Speaker 1: pop up from Kellogg made me laugh. Recently, I started 370 00:22:33,240 --> 00:22:36,280 Speaker 1: to date my very sweet boyfriend. We were playing cards 371 00:22:36,320 --> 00:22:38,320 Speaker 1: and I started up your podcast for something to listen to. 372 00:22:38,720 --> 00:22:40,840 Speaker 1: He was skeptical at first, as he didn't think he 373 00:22:40,840 --> 00:22:43,840 Speaker 1: would enjoy a food podcast, but quickly changed his mind 374 00:22:44,080 --> 00:22:46,320 Speaker 1: when he went into the history and culture significance of 375 00:22:46,400 --> 00:22:49,399 Speaker 1: what you were talking about. I think the bonus points 376 00:22:49,600 --> 00:22:53,520 Speaker 1: came from all the pumps and when Annie talked about 377 00:22:53,560 --> 00:22:56,960 Speaker 1: her d NI characters. But I knew he was into 378 00:22:57,000 --> 00:22:59,600 Speaker 1: the show when we picked up food and we're talking 379 00:22:59,600 --> 00:23:02,600 Speaker 1: about the Monte Cristo sandwich and how it came about. 380 00:23:03,160 --> 00:23:05,040 Speaker 1: I did find that it was started in the United States, 381 00:23:05,080 --> 00:23:07,359 Speaker 1: but other than that not much else. He said you 382 00:23:07,359 --> 00:23:12,000 Speaker 1: should email your food podcast about it. Later today, I'll 383 00:23:12,000 --> 00:23:14,080 Speaker 1: be making a kish because my mom gave me two 384 00:23:14,119 --> 00:23:16,280 Speaker 1: dozen eggs on top of the two dozen I bought. 385 00:23:16,600 --> 00:23:18,840 Speaker 1: Telling my boyfriend this, I found out he's never even 386 00:23:18,920 --> 00:23:22,240 Speaker 1: heard of keish, let alone had one. Naturally, I'm going 387 00:23:22,320 --> 00:23:28,400 Speaker 1: to play that episode. I Finally, if you need help 388 00:23:28,480 --> 00:23:33,440 Speaker 1: with a Pokemon episode, I would gladly like to my services. 389 00:23:34,720 --> 00:23:37,480 Speaker 1: I've been a fan of Pokemon since it first aired 390 00:23:37,520 --> 00:23:40,680 Speaker 1: in the US, and as I've gotten older, the more 391 00:23:40,720 --> 00:23:44,080 Speaker 1: I've enjoyed the lore around the Pokemon universe, and also 392 00:23:44,160 --> 00:23:47,040 Speaker 1: the puns that pop up with many of the Pokemon names. 393 00:23:47,400 --> 00:23:49,359 Speaker 1: I'm going to give you a quick rundown of the 394 00:23:49,520 --> 00:23:55,480 Speaker 1: slow pope tail. Slow Poke is a pink Pokemon that 395 00:23:55,640 --> 00:23:59,399 Speaker 1: quote resembles a cross between a salamander and a hippopotamus, 396 00:23:59,760 --> 00:24:03,240 Speaker 1: and in the game of the villainous team Rocket cuts 397 00:24:03,280 --> 00:24:06,399 Speaker 1: off their tail and sells it as a food delicacy. 398 00:24:07,040 --> 00:24:11,480 Speaker 1: It's sad for multi series of reasons. But what is 399 00:24:11,520 --> 00:24:17,280 Speaker 1: because without a tail, Slowpoke can't evolve into slow brow. Normally, 400 00:24:18,080 --> 00:24:20,480 Speaker 1: a slow polke will chill with its tail and a 401 00:24:20,560 --> 00:24:24,440 Speaker 1: body of water to fish for another pokemon called Shelter, 402 00:24:24,920 --> 00:24:27,800 Speaker 1: and eventually a Shelterer will clamp onto slope folks tail, 403 00:24:27,840 --> 00:24:34,320 Speaker 1: and together they will evolve into slow allowing for Shelter 404 00:24:34,480 --> 00:24:36,720 Speaker 1: to travel outside of water and for slow Polke to 405 00:24:36,800 --> 00:24:40,640 Speaker 1: become by pedal. But not to worry, there is also 406 00:24:40,880 --> 00:24:44,040 Speaker 1: slow King, where the shelter attaches to the slow Polke's 407 00:24:44,080 --> 00:24:52,720 Speaker 1: head instead. I this is really great. Um, this emotional 408 00:24:52,840 --> 00:24:57,720 Speaker 1: roller coaster slowpoke. Gosh, I feel like I feel like 409 00:24:57,920 --> 00:25:03,080 Speaker 1: maybe my friend Cody was telling me about this team 410 00:25:03,200 --> 00:25:06,440 Speaker 1: rocket eats the tail thing. Um, but I don't think 411 00:25:06,440 --> 00:25:09,280 Speaker 1: I had put together exactly how sad that is. That 412 00:25:09,600 --> 00:25:12,840 Speaker 1: that's really sad. Although slow King is a really is 413 00:25:12,920 --> 00:25:16,800 Speaker 1: a really cool uh pok a dude as well. So 414 00:25:18,080 --> 00:25:22,560 Speaker 1: um well, slow Bro is an excellent name. I have 415 00:25:22,720 --> 00:25:26,440 Speaker 1: to say. It makes me smile whether I watch you 416 00:25:26,600 --> 00:25:34,200 Speaker 1: or not. Um, Slope becomes slow Bro. I like that. Also, Yeah, 417 00:25:35,960 --> 00:25:38,560 Speaker 1: I hope. When I was thinking back to the keyche episode, 418 00:25:38,680 --> 00:25:41,040 Speaker 1: I remember that there was that weird gendering of keys. 419 00:25:42,000 --> 00:25:48,080 Speaker 1: What your boyfriends? Right? Yeah? Give us a follow up. 420 00:25:48,200 --> 00:25:53,040 Speaker 1: I'm curious about all of this and the Pokemon episode 421 00:25:53,119 --> 00:25:56,000 Speaker 1: is coming. Enough of you have written in it's going 422 00:25:56,040 --> 00:25:59,200 Speaker 1: to happen. It's definitely going to happen. Do not fear 423 00:26:00,320 --> 00:26:03,119 Speaker 1: it is. It is like a lot um and and 424 00:26:03,280 --> 00:26:05,399 Speaker 1: I we we we we try and we try to 425 00:26:05,440 --> 00:26:08,760 Speaker 1: kind of kind of space out the pop culture episodes. 426 00:26:08,840 --> 00:26:11,400 Speaker 1: So it's not just because left to our own devices, 427 00:26:11,480 --> 00:26:13,480 Speaker 1: Annie and I would just do like nothing but that 428 00:26:13,800 --> 00:26:18,240 Speaker 1: so we're like, Okay, let's not do entirely that m 429 00:26:18,440 --> 00:26:24,840 Speaker 1: hm on this show today. We try. Suffy and the 430 00:26:24,920 --> 00:26:29,200 Speaker 1: Simpsons were pretty close. But look, look we're all having 431 00:26:29,240 --> 00:26:32,359 Speaker 1: a hard time. Alright. We're doing the best that we 432 00:26:32,480 --> 00:26:39,440 Speaker 1: can as nerdy food podcasters. We are doing the best 433 00:26:39,480 --> 00:26:46,760 Speaker 1: that we can. Vivian wrote, quarantine related. Quarantine has me 434 00:26:46,880 --> 00:26:49,400 Speaker 1: bored and pondering, And I was wondering if you would 435 00:26:49,400 --> 00:26:52,000 Speaker 1: consider doing an episode or two covering the history of 436 00:26:52,080 --> 00:26:56,560 Speaker 1: cooking techniques. Specifically, I've been musing on baking and steaming 437 00:26:56,720 --> 00:26:59,640 Speaker 1: and why one are the others more prevalent in certain cultures. 438 00:27:00,040 --> 00:27:02,520 Speaker 1: As a Chinese American, I grew up with steaming. To 439 00:27:02,640 --> 00:27:07,440 Speaker 1: this day, my grandma reheats leftovers via steaming instead of microwaving. Conversely, 440 00:27:07,640 --> 00:27:10,760 Speaker 1: we almost never touched the oven. Like the dishwasher, it 441 00:27:10,840 --> 00:27:13,600 Speaker 1: was used for storage. It wasn't until college and I 442 00:27:13,680 --> 00:27:16,480 Speaker 1: started exploring baking and roasting on my own that I 443 00:27:16,600 --> 00:27:18,639 Speaker 1: really got to know the oven. This has led me 444 00:27:18,720 --> 00:27:21,280 Speaker 1: to wonder about the extent to which steaming versus oven 445 00:27:21,320 --> 00:27:23,879 Speaker 1: baking is used in cuisines across the world, and how 446 00:27:23,920 --> 00:27:26,520 Speaker 1: it became that way. Through the Great British Bake Off, 447 00:27:26,680 --> 00:27:29,359 Speaker 1: I observed that steaming appears to be much more common 448 00:27:29,440 --> 00:27:32,480 Speaker 1: for desserts in Britain than in America, and through a friend, 449 00:27:32,600 --> 00:27:35,560 Speaker 1: I learned that the Dutch historically did not use ovens uh, 450 00:27:35,680 --> 00:27:39,960 Speaker 1: thus Dutch oven. It's a huge topic without, as far 451 00:27:40,040 --> 00:27:42,520 Speaker 1: as I can tell, extensive scholarship, and I know there 452 00:27:42,560 --> 00:27:46,879 Speaker 1: are many nuances depending on local region and socioeconomic status. Um, 453 00:27:46,960 --> 00:27:48,879 Speaker 1: but I thought it would be an appropriate subject for 454 00:27:48,960 --> 00:27:52,360 Speaker 1: Savored to tackle. I thought about some hypotheses for why 455 00:27:52,440 --> 00:27:55,119 Speaker 1: steaming is so common in China. Well, ovens are almost 456 00:27:55,200 --> 00:27:59,560 Speaker 1: unknown to the average Chinese grandparents. In southern China, rice 457 00:27:59,680 --> 00:28:01,880 Speaker 1: was the dominant grain, and that's a lot more amenable 458 00:28:01,960 --> 00:28:05,800 Speaker 1: to boiling or steaming than baking. In general, Chinese people 459 00:28:05,840 --> 00:28:09,600 Speaker 1: from a grarian areas eat smaller, non reminant animals like 460 00:28:09,720 --> 00:28:12,840 Speaker 1: poultry and pork and rabbit, which Americans are totally missing 461 00:28:12,880 --> 00:28:16,280 Speaker 1: out on. Beef and large game are traditionally rare, and 462 00:28:16,400 --> 00:28:18,119 Speaker 1: even when I grew up, I didn't need a lot 463 00:28:18,160 --> 00:28:21,280 Speaker 1: of beef. Perhaps as a result, roasting, which I figure 464 00:28:21,440 --> 00:28:25,920 Speaker 1: is closer to oven than stove, was less common. Ovens 465 00:28:26,000 --> 00:28:28,919 Speaker 1: in general seemed to be more energy intensive than stove, 466 00:28:29,160 --> 00:28:32,280 Speaker 1: and my impression from traveling China is that thick, dense 467 00:28:32,359 --> 00:28:36,399 Speaker 1: woods are less common than in say, Western Europe. Gastropod 468 00:28:36,520 --> 00:28:38,240 Speaker 1: did a history of the oven that goes into this. 469 00:28:38,880 --> 00:28:40,880 Speaker 1: I was really bored one day, and in an effort 470 00:28:40,920 --> 00:28:43,600 Speaker 1: to feel productive, I dove into pro Quest looking for 471 00:28:43,800 --> 00:28:47,160 Speaker 1: material on the history of steaming globally and baking in China. 472 00:28:47,680 --> 00:28:49,800 Speaker 1: Thought i'd share what I found on the off chance 473 00:28:49,920 --> 00:28:53,640 Speaker 1: that you do end up podcasting about this PS out 474 00:28:53,720 --> 00:28:55,920 Speaker 1: of curiosity. How long does it take you to research 475 00:28:55,960 --> 00:28:59,640 Speaker 1: and write the typical episode PPS? Would you ever consider 476 00:28:59,800 --> 00:29:03,560 Speaker 1: doing a saver fact or behind the scenes episode or 477 00:29:03,640 --> 00:29:05,760 Speaker 1: f a Q if that's how you choose to pronounce 478 00:29:05,880 --> 00:29:09,480 Speaker 1: that I've always pronounced it back. I understand that I 479 00:29:09,560 --> 00:29:13,000 Speaker 1: am alone in this but anyway, so I always said 480 00:29:13,040 --> 00:29:15,800 Speaker 1: game facts like the web the website, but I say 481 00:29:16,000 --> 00:29:21,200 Speaker 1: F a Q and every other circumstance. Really interesting. Thank you, 482 00:29:21,520 --> 00:29:25,120 Speaker 1: thank you. Um Well, first of all, that's fascinating. I've 483 00:29:25,160 --> 00:29:29,240 Speaker 1: never really given too much thought to it. Yeah, steaming 484 00:29:29,360 --> 00:29:32,200 Speaker 1: versus baking. But now that you point those things out, 485 00:29:32,520 --> 00:29:37,200 Speaker 1: I've definitely noticed them in my life. UM So for 486 00:29:37,320 --> 00:29:41,120 Speaker 1: sure be curious to dig into that absolutely. Yeah. Yeah, 487 00:29:41,120 --> 00:29:44,000 Speaker 1: and thank you for those links. Yeah yes, oh yeah, 488 00:29:44,200 --> 00:29:46,360 Speaker 1: you've done a lot of You've given us a good 489 00:29:46,480 --> 00:29:53,920 Speaker 1: starting points, which we appreciate. Um. As far as typical episode, 490 00:29:53,920 --> 00:29:57,600 Speaker 1: I think that varies wildly. Oh yeah. On the topic 491 00:29:57,640 --> 00:30:00,880 Speaker 1: how much research goes into it, I would say twenty 492 00:30:00,960 --> 00:30:07,080 Speaker 1: to thirty hours. Oh my, oh my, gosh, hoof, I 493 00:30:07,200 --> 00:30:12,120 Speaker 1: read a lot of books. I actually I haven't post 494 00:30:12,200 --> 00:30:14,320 Speaker 1: it note because I got mad at myself because I'm like, 495 00:30:14,320 --> 00:30:16,280 Speaker 1: I never read anymore. And then I stopped and thought 496 00:30:16,280 --> 00:30:17,600 Speaker 1: about it for a second. I was like, you read 497 00:30:17,680 --> 00:30:22,040 Speaker 1: all the time constantly. Yeah, So I started to post 498 00:30:22,120 --> 00:30:24,120 Speaker 1: it note of like how many books I read for work? 499 00:30:24,920 --> 00:30:29,000 Speaker 1: It's a lot. Wow, I'd say, I'm I'm more like 500 00:30:29,880 --> 00:30:32,360 Speaker 1: I feel terrible saying this. Now I'd say I'm more 501 00:30:32,440 --> 00:30:37,240 Speaker 1: like like six to eight hours solidly well of research 502 00:30:37,320 --> 00:30:44,080 Speaker 1: per episode. Um but uh, but again it depends yeah, yeah, 503 00:30:44,120 --> 00:30:48,120 Speaker 1: and I think, like I so much of what I 504 00:30:48,200 --> 00:30:51,120 Speaker 1: research doesn't end up in these So I think if 505 00:30:51,160 --> 00:30:53,680 Speaker 1: I was better at being like, do you necessarily need 506 00:30:53,760 --> 00:30:58,400 Speaker 1: to read this entire book on fishing? No, but I will. 507 00:30:59,200 --> 00:31:04,120 Speaker 1: You are also a completionist. So I am absolutely a completionist. Yeah, 508 00:31:04,440 --> 00:31:07,400 Speaker 1: I've gotten better, but I still catch myself being like, 509 00:31:08,120 --> 00:31:10,880 Speaker 1: I won't go to bed until I've read these two books. 510 00:31:11,280 --> 00:31:16,800 Speaker 1: Oh my gosh. Oh yeah. Now, I tend to be 511 00:31:17,400 --> 00:31:23,680 Speaker 1: fairly choosy about what I actually read completely like uh like, 512 00:31:24,320 --> 00:31:27,840 Speaker 1: I feel like, especially the longer that I've been doing this, 513 00:31:28,040 --> 00:31:31,560 Speaker 1: this kind of research for podcasting, um like, within like 514 00:31:32,720 --> 00:31:36,360 Speaker 1: I'll like, I'll like read the first paragraph and if 515 00:31:36,640 --> 00:31:40,280 Speaker 1: I feel like it's crap, then I just closed the tab. 516 00:31:40,600 --> 00:31:42,920 Speaker 1: And if I feel like it might not be crap, 517 00:31:43,040 --> 00:31:45,080 Speaker 1: then I like quickly scanned the rest of the article. 518 00:31:46,120 --> 00:31:51,640 Speaker 1: And yeah, yeah, I'm frequently working for speed though, because 519 00:31:52,160 --> 00:31:54,440 Speaker 1: I will also say, you are a lot better at 520 00:31:54,600 --> 00:31:59,520 Speaker 1: not procrastinating than I am, So you give yourself a 521 00:31:59,680 --> 00:32:04,840 Speaker 1: lot our time. We balanced each other out. It's definitely 522 00:32:04,880 --> 00:32:06,960 Speaker 1: a skill I would like and I am working on 523 00:32:07,080 --> 00:32:13,840 Speaker 1: actively un procrastinating well a little bit. It's like we'll 524 00:32:13,960 --> 00:32:20,480 Speaker 1: choose a topic in within you know. I'm like, yeah, so, 525 00:32:20,680 --> 00:32:24,640 Speaker 1: so as far as a behind the scenes back or 526 00:32:24,800 --> 00:32:29,200 Speaker 1: f a Q episode, Yeah, yeah, I mean perhaps one day. 527 00:32:29,200 --> 00:32:32,360 Speaker 1: We've definitely been bandying about the idea of doing a 528 00:32:32,440 --> 00:32:36,720 Speaker 1: bonus not serious at all Saturday episode maybe once in 529 00:32:36,760 --> 00:32:41,920 Speaker 1: a while. So yeah, yeah, for sure I can do that. Yeah, 530 00:32:41,920 --> 00:32:43,680 Speaker 1: that would be that would be fun. And yeah, and uh, 531 00:32:44,080 --> 00:32:46,280 Speaker 1: I would love to eat y'all have heard them a 532 00:32:46,360 --> 00:32:50,400 Speaker 1: little bit. But I always love getting uh super producers 533 00:32:50,480 --> 00:32:54,320 Speaker 1: Andrew and Dylan h On here too, and uh yeah, 534 00:32:54,440 --> 00:32:56,000 Speaker 1: just just get a little bit more of an idea 535 00:32:56,040 --> 00:32:58,920 Speaker 1: of how how it's made. Um, I will give you 536 00:32:59,080 --> 00:33:03,440 Speaker 1: a very brief behind the scenes. Uh. Finishing out this 537 00:33:03,960 --> 00:33:08,920 Speaker 1: these two simple questions, UM was actually relatively complicated because 538 00:33:09,000 --> 00:33:11,520 Speaker 1: Gray Cat decided that he needed to be standing on 539 00:33:11,600 --> 00:33:20,640 Speaker 1: my laptop, um twice twice. Ut yeah yep, on the 540 00:33:21,240 --> 00:33:25,960 Speaker 1: video screen. Yeah. He was like unnecessary, No, you don't 541 00:33:26,000 --> 00:33:30,840 Speaker 1: need to talk anymore human. UM. So, if you if 542 00:33:30,880 --> 00:33:34,640 Speaker 1: you hear any errand purring or like cat washing noises. 543 00:33:34,720 --> 00:33:36,560 Speaker 1: That's because that's what is going on in my lap 544 00:33:36,680 --> 00:33:40,080 Speaker 1: right now. Um, that's true, it's behind the scenes. Would 545 00:33:40,080 --> 00:33:43,800 Speaker 1: be slightly different now than it would have been normally 546 00:33:44,360 --> 00:33:49,600 Speaker 1: if we're in studio. But I, yeah, I've never been 547 00:33:49,760 --> 00:33:55,480 Speaker 1: interrupted by a cat while we were recording in a studio. No, 548 00:33:56,120 --> 00:33:59,440 Speaker 1: m there was that time that there were kids in 549 00:33:59,520 --> 00:34:01,600 Speaker 1: the office. I was about to say there were kittens 550 00:34:01,640 --> 00:34:05,160 Speaker 1: one time, but we were not interrupted. No, no, we 551 00:34:05,240 --> 00:34:07,880 Speaker 1: all stopped everything we were doing and went and played 552 00:34:07,960 --> 00:34:12,440 Speaker 1: with the kids. Yes, but that was our own that 553 00:34:12,560 --> 00:34:17,600 Speaker 1: was our own issue. Yeah, yeah, yes, so yeah, maybe 554 00:34:17,640 --> 00:34:21,120 Speaker 1: one day we will do that. Oh but in the meantime, 555 00:34:21,680 --> 00:34:24,520 Speaker 1: we have some We got in a lot of suggestions 556 00:34:24,520 --> 00:34:27,719 Speaker 1: about what to do about our apricot and vodka surpluses. 557 00:34:30,560 --> 00:34:32,359 Speaker 1: But before we get into that, we're gonna pause her 558 00:34:32,400 --> 00:34:34,200 Speaker 1: one more quick break for a word from our sponsor, 559 00:34:43,120 --> 00:34:46,719 Speaker 1: and we're back. Thank you sponsor, Yes, thank you, so yes. 560 00:34:46,880 --> 00:34:49,719 Speaker 1: In a recent episode, I can't remember exactly which one, 561 00:34:50,360 --> 00:34:54,480 Speaker 1: Um Lauren and I. Lauren said that she had a 562 00:34:54,600 --> 00:34:59,600 Speaker 1: surplus of apricots and I, on the other hand, have 563 00:35:00,120 --> 00:35:05,000 Speaker 1: a surplus of vodka. We were trying to figure out 564 00:35:05,719 --> 00:35:08,719 Speaker 1: what can we do with these things? Can we combine 565 00:35:08,840 --> 00:35:13,240 Speaker 1: them somehow? And we asked for suggestions, and you listeners, 566 00:35:13,920 --> 00:35:18,359 Speaker 1: as always, you did not disappoint. Oh no, never, never, 567 00:35:18,560 --> 00:35:20,360 Speaker 1: And so we've got we've got a couple of suggestions 568 00:35:20,400 --> 00:35:23,200 Speaker 1: and hear people send to him. Allen wrote, when I 569 00:35:23,320 --> 00:35:26,560 Speaker 1: have apricots, I really like to make apricots upside down cake. 570 00:35:27,040 --> 00:35:30,120 Speaker 1: Just take your favorite pineapple upside down cake and use 571 00:35:30,200 --> 00:35:35,359 Speaker 1: apricot house instead of the pineapple and cherries. M m yeah, 572 00:35:36,480 --> 00:35:39,080 Speaker 1: Asha wrote, and I hope I'm pronouncing that correctly. So 573 00:35:39,400 --> 00:35:41,800 Speaker 1: last year I found a recipe for brandied peaches. You 574 00:35:41,920 --> 00:35:44,480 Speaker 1: could do that with the vodka and apricots, skin them, 575 00:35:44,600 --> 00:35:47,040 Speaker 1: pit them or not, and preserve them in jars of 576 00:35:47,160 --> 00:35:54,000 Speaker 1: the vodka. M okay okay. Rose wrote, I'm listening to 577 00:35:54,080 --> 00:35:56,120 Speaker 1: one of the most recent episodes. Lauren mentioned you have 578 00:35:56,160 --> 00:35:57,759 Speaker 1: a glot of apricots, and he mentioned you have a 579 00:35:57,800 --> 00:36:01,719 Speaker 1: lot of vodka. You didn't request room to livery true. Jokingly, 580 00:36:01,920 --> 00:36:04,200 Speaker 1: you two said something about combining them to make some 581 00:36:04,320 --> 00:36:07,000 Speaker 1: kind of beverage, and well, you two are not wrong 582 00:36:07,080 --> 00:36:10,879 Speaker 1: at all. And she sent a recipe. The recipe says 583 00:36:10,920 --> 00:36:14,480 Speaker 1: you need one kilogram of apricot, stem pieces and other 584 00:36:14,560 --> 00:36:17,600 Speaker 1: debris removed. One point eight leaders of white alcohol like vodka, 585 00:36:17,680 --> 00:36:20,280 Speaker 1: gin or showed to you, three grams of rock sugar. 586 00:36:21,120 --> 00:36:23,800 Speaker 1: Rock sugar is key as it dissolves solely extracting the 587 00:36:23,840 --> 00:36:26,480 Speaker 1: flavor of the fruit as it does so, and two lemons. 588 00:36:27,440 --> 00:36:29,560 Speaker 1: You also need a big jar with a tight fitting lid. 589 00:36:30,000 --> 00:36:32,120 Speaker 1: Bring some water in a pot to boil and quickly 590 00:36:32,200 --> 00:36:34,239 Speaker 1: place your apricots in the water to sanitize them for 591 00:36:34,239 --> 00:36:37,040 Speaker 1: about thirty seconds. You're not trying to cook the apricots. 592 00:36:37,480 --> 00:36:41,839 Speaker 1: Remove from water, drain and dry completely. While the apricots dry, 593 00:36:41,960 --> 00:36:44,759 Speaker 1: cut the peels off of the lemon and remove most 594 00:36:44,800 --> 00:36:47,359 Speaker 1: of the pith. Then slice into disk and remove any 595 00:36:47,400 --> 00:36:51,080 Speaker 1: seeds you find. Now layer the apricots, sugar, and lemon slices. 596 00:36:51,480 --> 00:36:54,480 Speaker 1: Start with the apricots, then the lemons, then sugar. Once 597 00:36:54,560 --> 00:36:56,799 Speaker 1: all the lemon, sugar and apricots are in the jar, 598 00:36:57,080 --> 00:37:00,080 Speaker 1: pour over the vodka or other alcohol. Fit the it 599 00:37:00,200 --> 00:37:03,480 Speaker 1: on tight and wait at least three months. Three store 600 00:37:03,640 --> 00:37:07,640 Speaker 1: anywhere you like. The longer the au shoe sits, the 601 00:37:07,719 --> 00:37:12,120 Speaker 1: better it gets. Be sure to label it too, Yes bonus. 602 00:37:12,360 --> 00:37:14,759 Speaker 1: You can eat the fruits still and it is the 603 00:37:14,880 --> 00:37:19,960 Speaker 1: best part. Oh yeah, that's um. That's quite similar to 604 00:37:20,040 --> 00:37:22,640 Speaker 1: the recipe that I used UM when I made a 605 00:37:22,800 --> 00:37:26,279 Speaker 1: sour orange wine. Um, and it was delicious. It was 606 00:37:26,440 --> 00:37:30,239 Speaker 1: like that waiting part was impossible but um, but the 607 00:37:30,280 --> 00:37:35,080 Speaker 1: result was delicious. Mm hmmm, sounds good. She also shared 608 00:37:35,120 --> 00:37:37,920 Speaker 1: a bonus recipe. If you replace the white alcohol with 609 00:37:38,000 --> 00:37:41,200 Speaker 1: dark rum, you can make German rum tof rump toof 610 00:37:41,400 --> 00:37:44,520 Speaker 1: means rumpot and German. Basically, you follow the same guidelines 611 00:37:44,560 --> 00:37:47,680 Speaker 1: as above, but don't include the citrus fruit. Aside from 612 00:37:47,719 --> 00:37:49,520 Speaker 1: the rum, the only other difference is that you can 613 00:37:49,640 --> 00:37:52,920 Speaker 1: use a variety of fruits. Typically, a rum top has 614 00:37:52,960 --> 00:37:55,040 Speaker 1: started in the spring when fruit begins to ripen, and 615 00:37:55,320 --> 00:37:58,480 Speaker 1: as the fruit ripens, you add some extra to the rumpot. 616 00:37:59,360 --> 00:38:01,640 Speaker 1: As time goes is on, you can take the older 617 00:38:01,680 --> 00:38:04,520 Speaker 1: fruit out and eat it as a compote, ice cream 618 00:38:04,640 --> 00:38:07,879 Speaker 1: or cake topping. Berries and stone fruit are the best 619 00:38:07,960 --> 00:38:10,200 Speaker 1: to use, really, though you can start a room top 620 00:38:10,320 --> 00:38:12,400 Speaker 1: any time of the year. I also like to include 621 00:38:12,400 --> 00:38:16,399 Speaker 1: warm spices like ginger, to mine, clove, and cinnamon. I've 622 00:38:16,480 --> 00:38:19,040 Speaker 1: had the same room tough going for six years now. 623 00:38:19,680 --> 00:38:22,359 Speaker 1: I always keep a little bit of leftover to start 624 00:38:22,400 --> 00:38:24,719 Speaker 1: the new round next spring to deepen the flavor like 625 00:38:24,800 --> 00:38:28,520 Speaker 1: a master sauce. Oh wow, I've never heard of that, 626 00:38:28,600 --> 00:38:30,759 Speaker 1: and I love it. I had heard of it either. 627 00:38:30,960 --> 00:38:35,880 Speaker 1: Sounds amazing, right, So we have some options. We have 628 00:38:36,040 --> 00:38:41,640 Speaker 1: some options to Lauren, and more options yet. Aaron wrote, 629 00:38:42,040 --> 00:38:44,440 Speaker 1: I can help you use up some of that excess vodka. 630 00:38:44,880 --> 00:38:48,840 Speaker 1: Vodka is a fantastic deodorizer. No really, put vodka in 631 00:38:48,920 --> 00:38:52,040 Speaker 1: a spray bottle and liberally sprits anything you either can't 632 00:38:52,080 --> 00:38:54,000 Speaker 1: wash or don't have time to wash to get the 633 00:38:54,040 --> 00:38:57,040 Speaker 1: stink out. This is a well known theater trick for costumes, 634 00:38:57,080 --> 00:38:59,239 Speaker 1: and it's thought to originate with the Russian Ballet when 635 00:38:59,239 --> 00:39:01,920 Speaker 1: they needed to quick, clely and easily deodorized the crotches 636 00:39:02,000 --> 00:39:05,640 Speaker 1: and pits of two TuS between shows. The alcohol kills 637 00:39:05,640 --> 00:39:09,840 Speaker 1: odor causing bacteria, evaporates quickly, and doesn't leave behind water marks. 638 00:39:10,239 --> 00:39:13,120 Speaker 1: A spray bottle full of vodka is really a household essential. 639 00:39:13,440 --> 00:39:15,120 Speaker 1: We always keep a handle of the cheap stuff on 640 00:39:15,200 --> 00:39:17,880 Speaker 1: hand for freshening up things like jim bags, sneakers, and 641 00:39:18,040 --> 00:39:21,360 Speaker 1: dry clean only winter coats. It was an absolute lifesaver 642 00:39:21,440 --> 00:39:23,359 Speaker 1: when my son has spilled milk in the back seat 643 00:39:23,400 --> 00:39:26,560 Speaker 1: of my car and didn't bother to tell me. A 644 00:39:26,640 --> 00:39:28,480 Speaker 1: week later, when I got in the car to go somewhere, 645 00:39:28,520 --> 00:39:31,160 Speaker 1: there was a mystery smell that was so bad I 646 00:39:31,239 --> 00:39:33,120 Speaker 1: had to drive with the windows down. It took me 647 00:39:33,360 --> 00:39:36,040 Speaker 1: days to pinpoint the source of the stench, and when 648 00:39:36,040 --> 00:39:37,799 Speaker 1: I tracked it down to the middle of the back seat, 649 00:39:38,320 --> 00:39:40,320 Speaker 1: my son asked if he had forgotten to tell me 650 00:39:40,600 --> 00:39:44,120 Speaker 1: that he spilled the milk. I tried in vain to 651 00:39:44,239 --> 00:39:47,200 Speaker 1: use the carpet cleaner machine with an upholstery attachment several 652 00:39:47,320 --> 00:39:50,000 Speaker 1: times over, but at that point it was so baked 653 00:39:50,040 --> 00:39:52,480 Speaker 1: into the fabric of the seat that I considered getting 654 00:39:52,560 --> 00:39:56,520 Speaker 1: rid of the whole car. Then what popped into my 655 00:39:56,600 --> 00:39:59,919 Speaker 1: brain but good old vodka. I completely saturated the backs 656 00:40:00,000 --> 00:40:03,480 Speaker 1: seat with half a handle worth and left it to dry. Unfortunately, 657 00:40:03,600 --> 00:40:05,680 Speaker 1: we had a series of rainy days and it doesn't 658 00:40:05,719 --> 00:40:08,120 Speaker 1: exactly dry fast in a closed up, damp space, so 659 00:40:08,239 --> 00:40:10,040 Speaker 1: I was afraid to drive anywhere for a few days 660 00:40:10,080 --> 00:40:12,719 Speaker 1: until the fumes were completely gone, for fear that if 661 00:40:12,719 --> 00:40:15,160 Speaker 1: I got pulled over for something innocuous like a burned 662 00:40:15,160 --> 00:40:17,239 Speaker 1: out tail light, that I would have a heck of 663 00:40:17,280 --> 00:40:19,480 Speaker 1: a time talking my way out of a sobriety test. 664 00:40:20,239 --> 00:40:24,080 Speaker 1: When the vodka fumes eventually cleared, the car was once 665 00:40:24,120 --> 00:40:28,600 Speaker 1: again fresh and I didn't have to dig it after all. Hooray. Anyway, 666 00:40:28,960 --> 00:40:32,600 Speaker 1: spray vodka liberally to deodorize, but make sure there's enough 667 00:40:32,680 --> 00:40:36,759 Speaker 1: ventilation so it actually drives quickly. Hope that helps use 668 00:40:36,880 --> 00:40:43,439 Speaker 1: up some of your surplus. Wow, Oh my gosh. Yeah, 669 00:40:43,600 --> 00:40:46,359 Speaker 1: and I'm and I'm I'm always surprised when I don't 670 00:40:46,520 --> 00:40:48,400 Speaker 1: like that. That's never the first thing that comes to 671 00:40:48,440 --> 00:40:51,200 Speaker 1: my mind. But that's definitely a thing that like my 672 00:40:51,520 --> 00:40:54,800 Speaker 1: household being a theater household, yes, we always have a 673 00:40:54,800 --> 00:40:58,880 Speaker 1: spray bottle of vodka around for various stuff. That's so interesting. 674 00:40:59,080 --> 00:41:04,200 Speaker 1: Um So, I was talking about my excess of vodka 675 00:41:04,280 --> 00:41:06,120 Speaker 1: with a bunch of my friends, several of whom are 676 00:41:07,000 --> 00:41:11,040 Speaker 1: nurses or teachers, and they sprung on it like, do 677 00:41:11,160 --> 00:41:13,719 Speaker 1: you not realize how valuable that is when people can't 678 00:41:13,800 --> 00:41:17,719 Speaker 1: get like hand sanitizer, And clearly they were they were like, 679 00:41:17,840 --> 00:41:19,400 Speaker 1: oh my god, we can make that. But they were 680 00:41:19,480 --> 00:41:23,160 Speaker 1: so exciting, and it's just not It wasn't the first 681 00:41:23,200 --> 00:41:27,000 Speaker 1: thing that came to my mind either. But yes, I 682 00:41:27,120 --> 00:41:29,200 Speaker 1: suppose I could make a lot of things out of 683 00:41:29,280 --> 00:41:34,120 Speaker 1: it that are not necessarily drinks our food. Yeah. Yeah, 684 00:41:35,600 --> 00:41:39,480 Speaker 1: the uh, the CDC has godlines up for how to 685 00:41:39,920 --> 00:41:45,400 Speaker 1: make your own hand sanitizer out of el alcohol. So yeah, okay, well, well, 686 00:41:45,480 --> 00:41:48,960 Speaker 1: well I'm glad your car, say your car didn't go 687 00:41:50,000 --> 00:41:55,440 Speaker 1: yeah waste because goodness? Oh yeah, but man, old spilled 688 00:41:55,520 --> 00:42:01,600 Speaker 1: milk smell really is something spectacular? It is. Yeah, I've 689 00:42:01,640 --> 00:42:04,840 Speaker 1: smelled it as well. I won't soon forget it. I 690 00:42:04,880 --> 00:42:09,319 Speaker 1: thought a red had died in my It's just old 691 00:42:09,360 --> 00:42:20,279 Speaker 1: spilled milk. Yeah, vodka, all right, okay? Uh and this 692 00:42:20,920 --> 00:42:25,720 Speaker 1: this last one, yes, So the listeners have been asking Lauren, 693 00:42:26,120 --> 00:42:31,480 Speaker 1: they've got some questions about just snails. They want to 694 00:42:31,560 --> 00:42:34,640 Speaker 1: know what's going on with the snails? Uh? And Alicia 695 00:42:34,760 --> 00:42:38,400 Speaker 1: who we We read her the entirety of her message earlier, 696 00:42:38,440 --> 00:42:41,440 Speaker 1: but she also included this in all caps, in what 697 00:42:41,680 --> 00:42:47,120 Speaker 1: ways do aquatic snails behave in various degrees? What does 698 00:42:47,120 --> 00:42:56,279 Speaker 1: an aquatic snail do to misbehave? Uh? Okay, all right, 699 00:42:56,640 --> 00:43:00,360 Speaker 1: um the snails are doing okay? Um, I can't I 700 00:43:00,640 --> 00:43:03,239 Speaker 1: believe I talked about the snail eggs? Did I talk 701 00:43:03,239 --> 00:43:07,000 Speaker 1: about the sas on the show. Okay, um, uh, well, 702 00:43:07,200 --> 00:43:09,560 Speaker 1: if just in case I hadn't or if anyone hasn't 703 00:43:09,640 --> 00:43:12,440 Speaker 1: listened to that one. Um, I have these two aquatic 704 00:43:12,719 --> 00:43:17,239 Speaker 1: snails P. Bridges c. I I believe is the species 705 00:43:17,360 --> 00:43:21,319 Speaker 1: name gold golden apple snails. They're sometimes called, although one 706 00:43:21,400 --> 00:43:24,960 Speaker 1: isn't gold, one is purple noodle and Felix are the 707 00:43:25,120 --> 00:43:28,879 Speaker 1: two snails name Felix is the orange one. Uh. Yeah, 708 00:43:29,120 --> 00:43:33,160 Speaker 1: they As it turns out, Um, these snails are not hermaphroditic, 709 00:43:33,880 --> 00:43:38,920 Speaker 1: and uh they are one of each sex. Probably because 710 00:43:39,040 --> 00:43:42,320 Speaker 1: a whole bunch of snail eggs showed up in the 711 00:43:42,400 --> 00:43:46,360 Speaker 1: tank at some point, um, but none of them hatched. 712 00:43:46,440 --> 00:43:48,239 Speaker 1: It turns out that I don't think any of them 713 00:43:48,280 --> 00:43:51,719 Speaker 1: were viable, or perhaps the tank environment did not stay 714 00:43:52,440 --> 00:43:54,560 Speaker 1: moist enough for them. I'm not sure. I'm not sure, 715 00:43:54,760 --> 00:43:58,160 Speaker 1: but but at any rate, Um, yeah, snails are doing 716 00:43:58,280 --> 00:44:03,120 Speaker 1: just fine. Um. And the snails themselves actually behave in 717 00:44:03,120 --> 00:44:06,040 Speaker 1: all kinds of ways that I continually find surprising. My 718 00:44:06,120 --> 00:44:09,680 Speaker 1: favorite thing, um is when they are climbing up the 719 00:44:09,760 --> 00:44:11,960 Speaker 1: glass or up one of the structures in the tank, 720 00:44:12,200 --> 00:44:15,600 Speaker 1: and then they just suddenly push off and let go 721 00:44:16,120 --> 00:44:20,279 Speaker 1: and release and just kind of slowly float down to 722 00:44:20,360 --> 00:44:23,440 Speaker 1: the bottom of the tank. Um, like gliding like like 723 00:44:23,600 --> 00:44:27,880 Speaker 1: elegantly like surfing, but their own body is the surfboard. Um. 724 00:44:28,600 --> 00:44:31,040 Speaker 1: And that's really fun in but the ways in which 725 00:44:31,080 --> 00:44:34,880 Speaker 1: they misbehave it's not really them per se. But like 726 00:44:35,239 --> 00:44:39,120 Speaker 1: having if if anyone has never had an aquarium, like 727 00:44:39,280 --> 00:44:41,960 Speaker 1: as an adult that you actually had to really take 728 00:44:42,000 --> 00:44:46,800 Speaker 1: care of, Um, it's a lot. It's a lot. I 729 00:44:46,920 --> 00:44:50,200 Speaker 1: just I chose to have twenty gallons of water that 730 00:44:50,320 --> 00:44:52,920 Speaker 1: I have to keep heated to like seventy nine degrees 731 00:44:53,239 --> 00:44:57,759 Speaker 1: in my living room. Um. And the bacteria in the 732 00:44:57,880 --> 00:45:02,960 Speaker 1: water has to has to be like a really thriving 733 00:45:03,160 --> 00:45:09,120 Speaker 1: colony um of good bacteria. So dealing with that can 734 00:45:09,920 --> 00:45:16,279 Speaker 1: cause smells sometimes, is what is what I meant by that, um, 735 00:45:16,960 --> 00:45:20,120 Speaker 1: Although at this point I will say that said bacterial 736 00:45:20,239 --> 00:45:24,440 Speaker 1: colony is doing an aces job because there is um 737 00:45:25,280 --> 00:45:28,719 Speaker 1: no noah, no no mold at all on the on 738 00:45:28,840 --> 00:45:32,880 Speaker 1: the lid of the tank. Um. Everything is not too 739 00:45:32,960 --> 00:45:35,120 Speaker 1: much algae bloom in the water, like enough to give 740 00:45:35,239 --> 00:45:38,160 Speaker 1: the snails something to to to munch on and stuff. 741 00:45:38,239 --> 00:45:44,160 Speaker 1: But yeah, very proud of my tank bacteria and the 742 00:45:44,239 --> 00:45:47,879 Speaker 1: snails both are doing a great job. That's great. Yeah, 743 00:45:48,840 --> 00:45:51,000 Speaker 1: And if you guys hear any me owing in the background, 744 00:45:51,480 --> 00:45:55,919 Speaker 1: like I said that, this is Sava is the great 745 00:45:55,920 --> 00:45:59,200 Speaker 1: cat's name and he um uh. If you're thinking, why 746 00:45:59,239 --> 00:46:03,600 Speaker 1: don't you just luck him out of your podcasting space, um, 747 00:46:03,719 --> 00:46:05,680 Speaker 1: that would be great. But the whole reason that he's 748 00:46:05,760 --> 00:46:09,120 Speaker 1: my cat is that he was so insistent that he 749 00:46:09,600 --> 00:46:12,640 Speaker 1: be in my space whenever he wants to that Eventually 750 00:46:12,680 --> 00:46:14,520 Speaker 1: I just gave up and was like, well, I guess 751 00:46:14,719 --> 00:46:18,560 Speaker 1: you're my cat now, so and if I lock him out, 752 00:46:18,640 --> 00:46:23,479 Speaker 1: he just does this for hours. I'm allergic to cats 753 00:46:23,560 --> 00:46:25,560 Speaker 1: and I sleep with a cat and I don't entirely 754 00:46:25,640 --> 00:46:29,960 Speaker 1: know why aside from this. So it's delightful. And he's 755 00:46:30,000 --> 00:46:34,239 Speaker 1: a jerk. That's the cat way, isn't it. It is? 756 00:46:34,440 --> 00:46:39,800 Speaker 1: It really is. Yeah. Well, I'm glad the cats and 757 00:46:39,880 --> 00:46:45,799 Speaker 1: snails situation seems to be going well, or about as 758 00:46:45,840 --> 00:46:51,080 Speaker 1: well as it can be going. Yeah. Yeah know, they 759 00:46:51,160 --> 00:46:54,400 Speaker 1: really are, they really are. All of the above brings 760 00:46:54,480 --> 00:47:02,040 Speaker 1: me intense continual pleasure. That is wonderful. Well, I'm always 761 00:47:02,080 --> 00:47:05,680 Speaker 1: excited about updates on the snails, so just keep me 762 00:47:05,800 --> 00:47:08,719 Speaker 1: posted if you. If the odor becomes too much, maybe 763 00:47:08,760 --> 00:47:11,080 Speaker 1: we can use some of the vodka. I don't know. 764 00:47:12,040 --> 00:47:16,200 Speaker 1: Oh no, I don't think that would get the snails 765 00:47:16,239 --> 00:47:22,839 Speaker 1: really drunk. No, I mean outside. I won't tend your 766 00:47:22,880 --> 00:47:28,320 Speaker 1: snails any harm, Lauren. I want to be a good Okay. 767 00:47:30,680 --> 00:47:32,640 Speaker 1: I mean that doesn't sound being the one that brings 768 00:47:32,680 --> 00:47:35,440 Speaker 1: the vodka, but I won't. I won't share it. You 769 00:47:35,520 --> 00:47:39,520 Speaker 1: can trust me, Okay, good good. I don't think the 770 00:47:39,560 --> 00:47:43,200 Speaker 1: snails want to be drunk. I don't. I don't think 771 00:47:43,280 --> 00:47:46,080 Speaker 1: so either. From what I know about snails, it's not 772 00:47:46,200 --> 00:47:54,360 Speaker 1: their speed. Well, um, thank you for updating as Lauren. 773 00:47:55,640 --> 00:47:58,080 Speaker 1: Thank you to all the listeners who right in. We'd 774 00:47:58,120 --> 00:48:02,440 Speaker 1: really do love read and sharing your your letters and messages, 775 00:48:02,640 --> 00:48:06,239 Speaker 1: and please please please keep those coming. Yeah. Um. You 776 00:48:06,320 --> 00:48:09,719 Speaker 1: can email us at hello at favorite pod dot com. 777 00:48:10,480 --> 00:48:14,120 Speaker 1: We're also on social media. You can find us on Twitter, Facebook, 778 00:48:14,200 --> 00:48:16,680 Speaker 1: and Instagram at savor pod and we do hope to 779 00:48:16,760 --> 00:48:19,359 Speaker 1: hear from you. Savor is a production of I Heart Radio. 780 00:48:19,560 --> 00:48:21,640 Speaker 1: For more podcasts from my Heart Radio, you can visit 781 00:48:21,680 --> 00:48:24,279 Speaker 1: the heart Radio app, Apple Podcasts, or wherever you listen 782 00:48:24,360 --> 00:48:26,719 Speaker 1: to your favorite shows. Thanks, as always to our super 783 00:48:26,719 --> 00:48:29,560 Speaker 1: producers Dylan Fagin and Andrew Howard. Thanks to you for listening, 784 00:48:29,640 --> 00:48:31,319 Speaker 1: and we hope that lots more good things are coming 785 00:48:31,360 --> 00:48:31,680 Speaker 1: your way.