1 00:00:07,840 --> 00:00:10,120 Speaker 1: Hello, and welcome to say Are production of I Heart Radio. 2 00:00:10,200 --> 00:00:13,200 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum and today we're 3 00:00:13,240 --> 00:00:18,480 Speaker 1: talking about oxtail we are, which was a bit out 4 00:00:18,480 --> 00:00:20,840 Speaker 1: of left field for me because I was like, Lauren, 5 00:00:20,960 --> 00:00:27,160 Speaker 1: what should we do? And you were like, oxtail, Okay, yeah, yeah, 6 00:00:27,320 --> 00:00:32,919 Speaker 1: let's do that. UM. This is a partially inspired by 7 00:00:32,920 --> 00:00:35,480 Speaker 1: by a recent trip of mine up to h Mart, 8 00:00:35,640 --> 00:00:43,360 Speaker 1: which is a chain of Korean grocers around Atlanta and 9 00:00:43,400 --> 00:00:47,080 Speaker 1: the United States. UM that also feature a lot of 10 00:00:47,120 --> 00:00:50,960 Speaker 1: a lot of other UM imported products. UM. And they've 11 00:00:50,960 --> 00:00:54,360 Speaker 1: got a gorgeous, gorgeous, gorgeous meat section and UM. I 12 00:00:54,400 --> 00:00:58,200 Speaker 1: was looking at the oxtail because my brain always goes oxtail, 13 00:00:58,240 --> 00:01:00,680 Speaker 1: this will be cheap, and then it's not these days, 14 00:01:01,040 --> 00:01:06,399 Speaker 1: so yeah, yeah, UM. I actually got a little emotional 15 00:01:06,400 --> 00:01:11,959 Speaker 1: researching this one because my dad loved oxtail, and he 16 00:01:12,440 --> 00:01:14,839 Speaker 1: he loved a lot of things that were once UM 17 00:01:14,880 --> 00:01:17,560 Speaker 1: seen as you know, cheap or you didn't want to 18 00:01:17,560 --> 00:01:21,039 Speaker 1: be associated with those foods. UM. So he was kind 19 00:01:21,040 --> 00:01:24,520 Speaker 1: of embarrassed by it. UM that he would always order 20 00:01:24,560 --> 00:01:26,760 Speaker 1: it and he was always so excited when it was 21 00:01:26,800 --> 00:01:30,800 Speaker 1: on a menu which is pretty rare. Um. So I 22 00:01:30,840 --> 00:01:33,360 Speaker 1: was looking because now I have a craving, as as 23 00:01:33,440 --> 00:01:37,440 Speaker 1: almost always with our episodes, now I have a craving, 24 00:01:37,800 --> 00:01:39,520 Speaker 1: and so I was trying to see is there anyone 25 00:01:39,640 --> 00:01:45,880 Speaker 1: that's like during the pandemic delvery ox tail and uh 26 00:01:46,319 --> 00:01:50,680 Speaker 1: one of them was a restaurant that he liked. Um. Yeah, yeah, 27 00:01:51,120 --> 00:01:53,640 Speaker 1: so I'm hoping to get it. But yes, it was expensive. 28 00:01:54,680 --> 00:01:58,640 Speaker 1: It was much more expensive than I recall. Yeah. Yeah, 29 00:01:58,680 --> 00:02:00,720 Speaker 1: for for sure that is that is a thing that 30 00:02:00,840 --> 00:02:03,000 Speaker 1: has happened in the past couple of decades and we 31 00:02:03,000 --> 00:02:06,280 Speaker 1: will be talking about it. Um uh yeah, I mean 32 00:02:06,320 --> 00:02:08,400 Speaker 1: my my roommates and I have in the past made 33 00:02:08,600 --> 00:02:12,360 Speaker 1: made oxtail stews, which is a pretty pretty frequent way 34 00:02:12,560 --> 00:02:17,280 Speaker 1: to use it. Yeah. And you, right before we start recording, 35 00:02:18,360 --> 00:02:20,160 Speaker 1: made what I'm going to say as a promise, even 36 00:02:20,200 --> 00:02:24,480 Speaker 1: though I don't think you promised, uh to make once 37 00:02:24,520 --> 00:02:27,560 Speaker 1: we are able to hang out again in person, to 38 00:02:27,840 --> 00:02:30,360 Speaker 1: make something with braised oxtail. And I am going to 39 00:02:30,440 --> 00:02:35,560 Speaker 1: remember that, and I am very excited about it. I 40 00:02:36,960 --> 00:02:39,720 Speaker 1: did not promise it. Um. I very frequently run on 41 00:02:39,800 --> 00:02:44,359 Speaker 1: like fae rules, where like I'm careful with my language 42 00:02:44,639 --> 00:02:50,600 Speaker 1: and that's smart. But I will go ahead and upgrade 43 00:02:50,600 --> 00:02:53,240 Speaker 1: that to a promise the next time that we and 44 00:02:53,280 --> 00:02:56,480 Speaker 1: our superproducers kinda can hang out in person, I will 45 00:02:56,520 --> 00:03:00,640 Speaker 1: I will make y'all a braised oxtail dish. Yes. Yes, 46 00:03:00,919 --> 00:03:03,519 Speaker 1: I feel like the anti type of the Fay person, 47 00:03:03,600 --> 00:03:08,639 Speaker 1: where I like, take your words and I put a 48 00:03:08,840 --> 00:03:15,760 Speaker 1: meaning into them that was not there. Just campaign very persistently. 49 00:03:18,639 --> 00:03:23,400 Speaker 1: Either way, we're all doing work. Yes, yes, yes, And 50 00:03:23,960 --> 00:03:28,160 Speaker 1: I've never cooked with oxtail. Um. I know I've had it. 51 00:03:28,240 --> 00:03:31,040 Speaker 1: I've had it in tacos, I've had it in soup. 52 00:03:31,160 --> 00:03:32,720 Speaker 1: I know I had it in pasta once. And I 53 00:03:32,760 --> 00:03:35,560 Speaker 1: can't really remember this pasta other than it was delicious, 54 00:03:35,600 --> 00:03:39,440 Speaker 1: Like that's all I really remember. But it was amazing. Um. 55 00:03:39,480 --> 00:03:43,480 Speaker 1: And I think I've had it in fun But other 56 00:03:43,520 --> 00:03:46,040 Speaker 1: than that, I don't have. Yeah, I don't really have 57 00:03:46,080 --> 00:03:50,160 Speaker 1: a specific oxtail memories. So I'm excited about this. I'm 58 00:03:50,200 --> 00:03:54,880 Speaker 1: excited to make this memory. Oh yeah, uh huh. Yes. 59 00:03:55,360 --> 00:04:02,640 Speaker 1: But all right, let's get to our question. Oxtail. What 60 00:04:02,880 --> 00:04:06,720 Speaker 1: is it? Well, oxtail is a cut of beef that 61 00:04:06,840 --> 00:04:11,240 Speaker 1: includes bone and connective tissue and meat from the tail 62 00:04:11,840 --> 00:04:14,280 Speaker 1: um it's a it's a pretty basic butchery process. You 63 00:04:14,320 --> 00:04:18,520 Speaker 1: just skin the tail and then cut it into short lengths. Usually. Um, 64 00:04:18,680 --> 00:04:21,040 Speaker 1: it looks a little tiny bit like short ribs. Yeah, 65 00:04:21,480 --> 00:04:25,920 Speaker 1: um and uh okay okay. The term ox um. There 66 00:04:25,920 --> 00:04:29,200 Speaker 1: are a lot of different terms for cattle, depending on 67 00:04:29,279 --> 00:04:34,080 Speaker 1: a given animals sex and reproductive status and intended use. 68 00:04:34,440 --> 00:04:38,320 Speaker 1: An ox traditionally means an animal, usually a castrated male 69 00:04:38,640 --> 00:04:42,719 Speaker 1: that's kept for for doing work, uh, poland stuff, et cetera, 70 00:04:43,320 --> 00:04:47,520 Speaker 1: rather than being raised specifically for its meat um or 71 00:04:47,640 --> 00:04:51,960 Speaker 1: or milk in the case of female ox war box 72 00:04:52,000 --> 00:04:55,920 Speaker 1: in that that would grammer out yes um. However, these 73 00:04:56,000 --> 00:04:59,120 Speaker 1: days the term ox is applied in food and leather 74 00:04:59,200 --> 00:05:02,520 Speaker 1: industries to products from any kind of cattle. Um. So 75 00:05:02,560 --> 00:05:05,360 Speaker 1: the oxtail that you find in your supermarket probably does 76 00:05:05,400 --> 00:05:09,719 Speaker 1: not come from an ox in that traditional sense. But 77 00:05:10,680 --> 00:05:13,280 Speaker 1: I learned a lot about the castration of cows for 78 00:05:13,279 --> 00:05:17,880 Speaker 1: this episode and how that affects what they're called. Yep, 79 00:05:18,080 --> 00:05:20,240 Speaker 1: that's a yeah. That is the rabbit hole that I 80 00:05:20,279 --> 00:05:22,480 Speaker 1: did not intend to go down. And I was like, well, 81 00:05:22,520 --> 00:05:29,920 Speaker 1: all right, here we are. But uh, yeah, oxtail is 82 00:05:30,040 --> 00:05:33,599 Speaker 1: a really interesting cut because it's um. It's sort of 83 00:05:33,640 --> 00:05:36,880 Speaker 1: the opposite of most other cuts of beef that humans 84 00:05:37,680 --> 00:05:40,000 Speaker 1: like to eat. Uh. You know, like like you you 85 00:05:40,040 --> 00:05:45,000 Speaker 1: buy steaks because of their of their fat and tender meat. Um. 86 00:05:45,400 --> 00:05:48,640 Speaker 1: You buy ox tails because of their rubbery connective tissue 87 00:05:50,040 --> 00:05:54,120 Speaker 1: like like like oxtail contains a high proportion of not 88 00:05:54,440 --> 00:05:57,479 Speaker 1: meat um. And what meat is there is so tough 89 00:05:57,600 --> 00:06:03,000 Speaker 1: and so like encased in in muscle moving stuff. Because 90 00:06:03,040 --> 00:06:07,240 Speaker 1: if you've if you've ever seen living cattle, um, you 91 00:06:07,320 --> 00:06:10,640 Speaker 1: might have noticed that their tails are going just constantly 92 00:06:11,160 --> 00:06:14,680 Speaker 1: swiping it flies and expressing emotion um. And that kind 93 00:06:14,720 --> 00:06:19,400 Speaker 1: of constant use makes muscles lean and chewy, and it 94 00:06:19,440 --> 00:06:22,680 Speaker 1: builds up all of the rubbery tendons and cartilage and 95 00:06:23,040 --> 00:06:27,120 Speaker 1: coatings that facilitate that motion. So if you were to 96 00:06:27,160 --> 00:06:31,080 Speaker 1: cook oxtail quick and hot, like like a steak, it 97 00:06:31,080 --> 00:06:34,320 Speaker 1: would suck that that wouldn't be don't do that, um. 98 00:06:34,720 --> 00:06:38,240 Speaker 1: But if you cook oxtail low and slow, those those 99 00:06:38,279 --> 00:06:42,000 Speaker 1: rubbery bits which are made of collagen um, collagen being 100 00:06:42,360 --> 00:06:46,960 Speaker 1: the tough but stretchy chains of of twisted up proteins 101 00:06:47,000 --> 00:06:51,279 Speaker 1: amino acids um, which forms that the scaffolds of mammal tissue, 102 00:06:51,520 --> 00:06:55,039 Speaker 1: muscle and skin and bone, those particles of collagen will 103 00:06:55,120 --> 00:06:58,640 Speaker 1: break down, leaving you with tender bits of meat um 104 00:06:58,680 --> 00:07:02,800 Speaker 1: and a bunch of latin um and and gelatine. When 105 00:07:02,880 --> 00:07:06,000 Speaker 1: when it's warm is what makes bone broth or like 106 00:07:06,080 --> 00:07:10,280 Speaker 1: tongu katsu raman or something like that, or or any 107 00:07:10,360 --> 00:07:13,080 Speaker 1: kind of stock. It makes it kind of thick on 108 00:07:13,160 --> 00:07:17,280 Speaker 1: the tongue um. And when gelatine is cold, it's what 109 00:07:17,440 --> 00:07:21,240 Speaker 1: makes jello form up until like a solid but wiggly mold. 110 00:07:22,200 --> 00:07:25,800 Speaker 1: So you've got a lot of that, and plus an oxtail, 111 00:07:25,840 --> 00:07:31,160 Speaker 1: You've got that bone which contains rich buttery marrow. So 112 00:07:31,640 --> 00:07:35,679 Speaker 1: when you stew or braise oxtail down low and slow 113 00:07:35,720 --> 00:07:38,000 Speaker 1: and with some kind of liquid um, you wind up 114 00:07:38,040 --> 00:07:45,520 Speaker 1: with just like really rich, comforting, saucy meat. M hmmm mmmm, 115 00:07:46,400 --> 00:07:51,560 Speaker 1: so good, so good. There are versions of ox tail 116 00:07:51,600 --> 00:07:55,280 Speaker 1: soup in particular, and stews all over um and versions 117 00:07:55,280 --> 00:07:57,720 Speaker 1: of it bree served with greens, particularly butter beans, which 118 00:07:57,720 --> 00:08:03,200 Speaker 1: sounds amazing to me. Korea, China, Spain, Mexico, France, Italy, Britain, 119 00:08:03,320 --> 00:08:07,200 Speaker 1: South Africa, most of West Africa, Indonesia, Jamaica, and in 120 00:08:07,320 --> 00:08:10,440 Speaker 1: African American cuisine here in the US. Ox tails are 121 00:08:10,560 --> 00:08:13,920 Speaker 1: used in other places that I did not mention as well. 122 00:08:13,960 --> 00:08:18,200 Speaker 1: But that's just sort of a handful of um. Yeah. 123 00:08:18,480 --> 00:08:21,320 Speaker 1: I would say that in most places that have a 124 00:08:21,400 --> 00:08:25,560 Speaker 1: cattle industry, UM have some kind of traditional ox tails 125 00:08:25,600 --> 00:08:29,520 Speaker 1: to y um. And it is also a traditional ingredient 126 00:08:29,640 --> 00:08:33,160 Speaker 1: for making aspects and other gelatin based products like I 127 00:08:33,240 --> 00:08:36,719 Speaker 1: like tureens, especially in cultures such as Eastern European and 128 00:08:36,800 --> 00:08:42,959 Speaker 1: Russian Jewish cultures that do not eat pork. Ah. Well, okay, 129 00:08:43,240 --> 00:08:48,600 Speaker 1: what about the nutrition. Uh, it really depends on what 130 00:08:48,679 --> 00:08:51,680 Speaker 1: you cook it with. Um. But but unto itself, ox 131 00:08:51,720 --> 00:08:54,040 Speaker 1: tail is a little bit higher in fat and lower 132 00:08:54,160 --> 00:08:57,439 Speaker 1: in protein than many other cuts of beef. Um. It's 133 00:08:57,480 --> 00:08:59,480 Speaker 1: got a good smattering of minerals. You know, it will 134 00:08:59,520 --> 00:09:01,880 Speaker 1: fill you up and it will help keep you going. 135 00:09:02,000 --> 00:09:04,400 Speaker 1: But you know, watch your serving size. Eat a vegetable, 136 00:09:04,480 --> 00:09:07,520 Speaker 1: maybe parrot, with a little bit of extra protein. I 137 00:09:07,559 --> 00:09:12,280 Speaker 1: like how eating vegetables become one of our new slogans. UM, 138 00:09:13,160 --> 00:09:16,920 Speaker 1: we've been talking about a lot of comfort food. Yeah, yeah, 139 00:09:16,960 --> 00:09:20,320 Speaker 1: that's fair, that's fair. You know. One of my favorite 140 00:09:20,400 --> 00:09:24,160 Speaker 1: things about one of my favorite things about me is 141 00:09:24,200 --> 00:09:27,280 Speaker 1: when I get drunk. Like my what I used to 142 00:09:27,320 --> 00:09:33,600 Speaker 1: make was cauliflower. I just I love vegetable, so I'm 143 00:09:33,640 --> 00:09:37,280 Speaker 1: all for it. Um, that's amazing. I that is not 144 00:09:37,440 --> 00:09:41,440 Speaker 1: what I make when I'm drunk, like, let me just 145 00:09:41,760 --> 00:09:44,720 Speaker 1: And it wasn't super exciting either. I would just kind 146 00:09:44,760 --> 00:09:47,760 Speaker 1: of boil it and then put Frank's hots off the 147 00:09:47,880 --> 00:09:51,240 Speaker 1: top of But I know how much you like hot stuff, 148 00:09:51,280 --> 00:09:54,680 Speaker 1: and so I'm so hot sauce is a real good motivator. There. 149 00:09:54,960 --> 00:09:57,040 Speaker 1: You know what I've started doing. And I think this 150 00:09:57,120 --> 00:10:01,600 Speaker 1: is totally stress based, but I start did eating peppers 151 00:10:02,600 --> 00:10:07,800 Speaker 1: with hot sauce, like hot peppers with have you? Are 152 00:10:07,840 --> 00:10:12,000 Speaker 1: these cooked? Andie? What are you doing? Sometimes they're cooked? 153 00:10:12,280 --> 00:10:17,080 Speaker 1: Oh jeez? How what? Okay, I'm sorry, I need to 154 00:10:17,080 --> 00:10:20,760 Speaker 1: ask more questions. What level of hot peppers are you 155 00:10:21,200 --> 00:10:24,160 Speaker 1: putting hot sauce on and then consuming? I think that 156 00:10:24,320 --> 00:10:27,679 Speaker 1: the hottest I've gone is half nero, So that's not 157 00:10:27,760 --> 00:10:37,960 Speaker 1: that hot? Um okay, I if you say so, uh, well, 158 00:10:38,840 --> 00:10:40,640 Speaker 1: you know you've you've got to You've got to get 159 00:10:40,679 --> 00:10:44,880 Speaker 1: that adrenaline rush somewhere. I do. I do, And the 160 00:10:44,920 --> 00:10:48,120 Speaker 1: horror movies aren't doing it for me anymore. The running 161 00:10:48,160 --> 00:10:51,120 Speaker 1: is out the window, so it's it's peppers were not 162 00:10:55,520 --> 00:11:00,400 Speaker 1: oh darling. Um well, I also just want to throw 163 00:11:00,440 --> 00:11:03,400 Speaker 1: out there um a listener Aaron, and I hope to 164 00:11:03,440 --> 00:11:07,800 Speaker 1: share this with everyone soon. She made savor bingo cards. 165 00:11:07,800 --> 00:11:12,080 Speaker 1: Oh right, yeah, and and they're fantastic and really made 166 00:11:12,160 --> 00:11:16,880 Speaker 1: us laugh and I definitely want to play during an episode. Um. 167 00:11:16,920 --> 00:11:19,640 Speaker 1: But one of the things she put on there was 168 00:11:19,720 --> 00:11:26,120 Speaker 1: like savor slogans, and I think eat a vegetable now counts. 169 00:11:25,760 --> 00:11:30,360 Speaker 1: I should be one. I'm for it, I'm for it. 170 00:11:30,400 --> 00:11:34,360 Speaker 1: This is a philosophy that I that I both prescribe 171 00:11:34,400 --> 00:11:40,520 Speaker 1: and ascribe to. Um. Yes, okay, okay, So hopefully we'll 172 00:11:40,520 --> 00:11:43,360 Speaker 1: share that soon. Super fun. But meanwhile, we do have 173 00:11:43,440 --> 00:11:48,680 Speaker 1: some numbers for you. Yes, so, ox tails, which were 174 00:11:48,720 --> 00:11:52,760 Speaker 1: a food that was once regularly tossed thrown away, now 175 00:11:52,960 --> 00:11:56,520 Speaker 1: runs about four to ten dollars a pound as the 176 00:11:56,600 --> 00:12:01,400 Speaker 1: nose to tailed movement has become more and more popular. Yeah, 177 00:12:01,559 --> 00:12:07,560 Speaker 1: it's considered the only external awful meat. Yes awful, as 178 00:12:07,600 --> 00:12:12,360 Speaker 1: in oh F F A L right right? Which Um. 179 00:12:13,080 --> 00:12:16,280 Speaker 1: A lot of these cuts, which which typically include um 180 00:12:16,440 --> 00:12:19,200 Speaker 1: um organs and skin. A lot of these cuts have 181 00:12:19,600 --> 00:12:22,840 Speaker 1: typically been right like like bottom shelf, Like why would 182 00:12:22,880 --> 00:12:25,320 Speaker 1: anyone eat that if they don't have too kind of things? 183 00:12:25,440 --> 00:12:30,079 Speaker 1: But um, but over the past, uh, depending on what 184 00:12:30,120 --> 00:12:34,360 Speaker 1: they are, like like like hundred years to like decade 185 00:12:34,440 --> 00:12:40,320 Speaker 1: or two, they've become quite popular. Yes, because they're tasty. Yeah. 186 00:12:40,360 --> 00:12:42,719 Speaker 1: I was reading an article right before this was an 187 00:12:42,760 --> 00:12:47,439 Speaker 1: interview with someone who makes her restaurant makes a sale soup, 188 00:12:47,480 --> 00:12:51,080 Speaker 1: and she was saying like the price was getting so 189 00:12:51,160 --> 00:12:55,080 Speaker 1: much higher that she was not able to provide like 190 00:12:55,160 --> 00:13:02,440 Speaker 1: meat demand, um, make as much at the same ice anymore. Yeah. Yeah, 191 00:13:02,480 --> 00:13:04,840 Speaker 1: I mean it is one of the more or it 192 00:13:04,880 --> 00:13:07,240 Speaker 1: can be one of the more expensive cuts now depending 193 00:13:07,280 --> 00:13:10,160 Speaker 1: on the demand in your in your area. Uh um, 194 00:13:10,320 --> 00:13:11,960 Speaker 1: I mean, and you know it's one of those things 195 00:13:12,000 --> 00:13:16,560 Speaker 1: where like there's only one tail per animal, right so yeah, right, 196 00:13:17,920 --> 00:13:22,920 Speaker 1: well it has not been that way traditionally historically. No 197 00:13:23,480 --> 00:13:27,280 Speaker 1: uh no, no, um. And we'll get into the history, 198 00:13:27,320 --> 00:13:29,160 Speaker 1: but first we're going to pause for a quick break 199 00:13:29,240 --> 00:13:41,920 Speaker 1: for a word from our sponsor. And we're back. Thank you, sponsor, Yes, 200 00:13:42,000 --> 00:13:47,120 Speaker 1: thank you, And we're back with the briefest ox history 201 00:13:47,120 --> 00:13:53,280 Speaker 1: ever perhaps. Okay, So it's cattle were born purely out 202 00:13:53,280 --> 00:13:56,440 Speaker 1: of human domestication that we've talked about it before sometime 203 00:13:56,520 --> 00:13:59,240 Speaker 1: between nine thousand and four thousand BC, so that's a 204 00:13:59,280 --> 00:14:03,000 Speaker 1: long time ago. Um. But if you look at ox specifically, 205 00:14:03,120 --> 00:14:06,920 Speaker 1: ancestors date back to prehistory. They sound very frightening, very huge. 206 00:14:07,520 --> 00:14:10,000 Speaker 1: I think they were called rox they had a cool 207 00:14:10,080 --> 00:14:14,000 Speaker 1: name too, but oh yeah, yeah, yeah, yeah, yeah. So 208 00:14:14,480 --> 00:14:18,360 Speaker 1: they've been around a while and going way back, humans 209 00:14:18,360 --> 00:14:22,280 Speaker 1: have commonly used oxen as yes, beast of burden um. 210 00:14:22,400 --> 00:14:25,960 Speaker 1: And they were easier to manage due to castration, didn't 211 00:14:26,000 --> 00:14:31,480 Speaker 1: go chasing after lady cows okaycked by. And when these 212 00:14:31,560 --> 00:14:35,920 Speaker 1: oxen could no longer provide the the work of carrying 213 00:14:35,960 --> 00:14:38,720 Speaker 1: things or pulling things whatever, then they were slaughtered for 214 00:14:38,760 --> 00:14:43,880 Speaker 1: food and none of that was wasted, including ox tail. Yeah, 215 00:14:44,000 --> 00:14:46,360 Speaker 1: and this does go so far back. Like the word 216 00:14:46,400 --> 00:14:50,880 Speaker 1: ox itself is old um uh. It's in in in 217 00:14:51,200 --> 00:14:54,640 Speaker 1: various forms that are quite related to the word that 218 00:14:54,640 --> 00:14:57,240 Speaker 1: we use today. Um. Its roots date back to the 219 00:14:57,280 --> 00:15:02,240 Speaker 1: Proto Indo European root uxen, meaning a male animal. So 220 00:15:02,520 --> 00:15:05,640 Speaker 1: thousands of years we've been using these very similar words, 221 00:15:05,680 --> 00:15:10,800 Speaker 1: which which which I think probably demonstrates like how long 222 00:15:11,160 --> 00:15:15,560 Speaker 1: cattle have been so important to to humans. Yes, like 223 00:15:15,640 --> 00:15:17,560 Speaker 1: that's just the word for that thing. That's what we 224 00:15:17,640 --> 00:15:21,320 Speaker 1: call it, right anyway, I would agree. Also sounds kind 225 00:15:21,400 --> 00:15:29,320 Speaker 1: of like Lord of the Rings esque. Yes. Yeah. Historically, 226 00:15:29,600 --> 00:15:33,760 Speaker 1: oxtail was viewed as an inferior cut of meat and 227 00:15:33,840 --> 00:15:35,720 Speaker 1: also a big time set when it came to properly 228 00:15:35,720 --> 00:15:39,440 Speaker 1: cooking it, because it did take a long time, and 229 00:15:39,640 --> 00:15:42,040 Speaker 1: it was therefore seen as a food for the poor 230 00:15:42,320 --> 00:15:45,720 Speaker 1: and enslaved. Most octail soups around the world have a 231 00:15:45,720 --> 00:15:51,040 Speaker 1: similar story. Soon after ox or cattle were introduced, the 232 00:15:51,200 --> 00:15:56,760 Speaker 1: less well off used oxtail for soup. During the fifteen hundreds, 233 00:15:56,840 --> 00:15:59,960 Speaker 1: in Jamaica, a confluence of cuisines and traditions came together 234 00:16:00,080 --> 00:16:03,920 Speaker 1: or Good West African, the indigenous people in Jamaica, the British, 235 00:16:03,960 --> 00:16:08,200 Speaker 1: the Spanish, the Indian um came together to create Jamaican 236 00:16:08,240 --> 00:16:11,760 Speaker 1: oxtail soup, which was a one pot dish full of spices, 237 00:16:12,760 --> 00:16:16,240 Speaker 1: very popular to this day. It was a dish that 238 00:16:16,280 --> 00:16:18,880 Speaker 1: could stretch and feed many mouths, which was of course 239 00:16:19,000 --> 00:16:22,680 Speaker 1: a benefit. Yeah, and this is one of those preparations 240 00:16:22,720 --> 00:16:26,040 Speaker 1: that uses butter beans for extra protein and right, just 241 00:16:26,120 --> 00:16:30,160 Speaker 1: all of these uh kinds of warming spices. All spice 242 00:16:30,160 --> 00:16:33,880 Speaker 1: and hot peppers are key ingredients. Um and yeah, yeah 243 00:16:33,960 --> 00:16:36,760 Speaker 1: there there's there's a lot of different recipes out there 244 00:16:36,760 --> 00:16:40,520 Speaker 1: for it, and they all sound incredibly delightful. So so 245 00:16:40,600 --> 00:16:42,840 Speaker 1: if you have not had that or seen a recipe 246 00:16:42,800 --> 00:16:46,160 Speaker 1: before it, look it up. Yes, yes, and butter beans 247 00:16:46,240 --> 00:16:50,320 Speaker 1: is one of my favorite foods, so right, yeah, this 248 00:16:50,440 --> 00:16:53,760 Speaker 1: is very exciting for me. I very rarely have them. Um, 249 00:16:53,880 --> 00:16:57,119 Speaker 1: I have like an emergency bag of frozen butter beans 250 00:16:57,840 --> 00:17:03,120 Speaker 1: and my refrigerator right now when in the quarantine, I 251 00:17:03,160 --> 00:17:07,000 Speaker 1: can I break down and eat these not yet hot 252 00:17:07,040 --> 00:17:10,920 Speaker 1: peppers and hot sauce, yes, butter being still waiting. This 253 00:17:11,000 --> 00:17:14,439 Speaker 1: is also I feel like quarantine is really teaching me 254 00:17:14,520 --> 00:17:17,440 Speaker 1: a lot about a lot of my friends different, um 255 00:17:17,600 --> 00:17:20,879 Speaker 1: different like juvenile, your food habits, like what they ate 256 00:17:20,920 --> 00:17:24,720 Speaker 1: growing up right like um uh like like my my 257 00:17:24,720 --> 00:17:27,760 Speaker 1: my roommate who grew up in Florida, always has a 258 00:17:27,800 --> 00:17:32,639 Speaker 1: bag of emergency shrimp in the freeze. I love the 259 00:17:33,400 --> 00:17:35,679 Speaker 1: yeah yeah, and her mom and her mom when she 260 00:17:35,720 --> 00:17:38,399 Speaker 1: calls will check up and be like be like, do 261 00:17:38,480 --> 00:17:44,000 Speaker 1: you have your emergency shrimp? That's so great. You've got 262 00:17:44,040 --> 00:17:48,680 Speaker 1: to have your emergency trip. It is for you. Yeah, 263 00:17:48,840 --> 00:17:51,359 Speaker 1: it is a habit that I am really benefiting from. 264 00:17:51,680 --> 00:17:56,840 Speaker 1: I will tell you, yes, yes, yes, yes, Oh man, 265 00:17:57,400 --> 00:18:00,679 Speaker 1: I have been craving shrimp lately. We I need an 266 00:18:00,680 --> 00:18:05,280 Speaker 1: emergency emergency shrimp. It's good for everyone. I feel like 267 00:18:06,280 --> 00:18:10,360 Speaker 1: right now feels like an emergency bag of whatever when 268 00:18:10,359 --> 00:18:17,840 Speaker 1: it's in my freezer at least all right. Um, back 269 00:18:17,880 --> 00:18:21,360 Speaker 1: to oxtail. Enslaved people in the United States were frequently 270 00:18:21,400 --> 00:18:23,880 Speaker 1: given the cheap cuts of meat and also use these 271 00:18:23,920 --> 00:18:27,720 Speaker 1: one pot cooking traditions and spices to cook oxtail. Um. 272 00:18:27,760 --> 00:18:30,720 Speaker 1: To this day, oxtail is frequently found on menus at 273 00:18:31,240 --> 00:18:35,160 Speaker 1: what I saw called true Southern restaurants. I saw people 274 00:18:35,280 --> 00:18:38,000 Speaker 1: argue that if it doesn't have oxtails on the menu, 275 00:18:38,119 --> 00:18:45,520 Speaker 1: it's not really a Southern restaurant. So I know. Um, 276 00:18:45,640 --> 00:18:48,840 Speaker 1: there is a very fun, slash spooky but almost certainly 277 00:18:48,920 --> 00:18:53,080 Speaker 1: a procafal origin story about ox sail soup in Hong Kong, 278 00:18:53,240 --> 00:18:55,120 Speaker 1: and all of those things are things that I love, 279 00:18:55,160 --> 00:19:00,119 Speaker 1: so I'm going to share it. Yeah. So, an unspecified 280 00:19:00,480 --> 00:19:04,760 Speaker 1: long time ago at Hong Kong University, a young male 281 00:19:04,800 --> 00:19:08,919 Speaker 1: student was really really stressed out studying for finals and 282 00:19:09,000 --> 00:19:11,720 Speaker 1: to make him feel better. His girlfriend, who lived in 283 00:19:11,760 --> 00:19:15,959 Speaker 1: the dorm above him, would make him oxtail soup and 284 00:19:16,080 --> 00:19:18,240 Speaker 1: I'll lower it down to his window with ropes. I 285 00:19:18,280 --> 00:19:20,520 Speaker 1: have a lot of questions about this, because I feel 286 00:19:20,560 --> 00:19:24,200 Speaker 1: like that's difficult enough with food that isn't prone toss soup. 287 00:19:26,040 --> 00:19:29,200 Speaker 1: But all right, I will all allow it. I shall 288 00:19:29,359 --> 00:19:35,440 Speaker 1: suspend my disbelief. But tragically she abruptly died, and after 289 00:19:35,480 --> 00:19:38,320 Speaker 1: the funeral, the young man returned to his dorm and 290 00:19:38,359 --> 00:19:41,639 Speaker 1: he smells something familiar. When he turned on the lights, 291 00:19:41,840 --> 00:19:45,600 Speaker 1: he saw a bowl of warm oxtail soup at the 292 00:19:45,640 --> 00:19:48,840 Speaker 1: window sill. He ran up the stairs to his girlfriend's 293 00:19:48,840 --> 00:19:55,080 Speaker 1: old dorm, knocked, but no one was there. Yes, good story. 294 00:19:55,920 --> 00:19:57,960 Speaker 1: I like that. The ropes are the part that you're 295 00:19:58,040 --> 00:20:02,880 Speaker 1: dubious about. Like the rest here find everything else. I'm like, huh, 296 00:20:03,800 --> 00:20:06,639 Speaker 1: wait a minute, I can't even walk from room A 297 00:20:06,840 --> 00:20:14,880 Speaker 1: to B without spilling soup. It's fairy when it comes 298 00:20:14,920 --> 00:20:18,800 Speaker 1: to oxtail soup in Britain, which was a soup of vegetables, 299 00:20:18,880 --> 00:20:22,240 Speaker 1: which wasn't is a soup of vegetables and beeftails um 300 00:20:22,480 --> 00:20:25,199 Speaker 1: that probably was the product of the Huguenots living in 301 00:20:25,240 --> 00:20:29,480 Speaker 1: London's East and in the seventeenth century or possibly not. 302 00:20:30,359 --> 00:20:34,919 Speaker 1: Another popularly told story with very little evidence suggests that 303 00:20:34,960 --> 00:20:39,960 Speaker 1: sometime between and seventeen ninety nine, a French dude going 304 00:20:40,000 --> 00:20:42,400 Speaker 1: through a bit of a rough patch. This was during 305 00:20:42,440 --> 00:20:46,040 Speaker 1: the French Revolution, after all, um, and a lot of 306 00:20:46,080 --> 00:20:49,240 Speaker 1: the niceties that the privileged upper class were accustomed to 307 00:20:49,640 --> 00:20:55,640 Speaker 1: weren't available anymore. This random French dude cajolta local tanner 308 00:20:56,240 --> 00:20:59,679 Speaker 1: for their ox tails, which normally would be tossed, and 309 00:21:00,320 --> 00:21:03,800 Speaker 1: from those he made a soup. And he honed this 310 00:21:03,960 --> 00:21:08,760 Speaker 1: soup over time, and in the eighteen hundreds this soup 311 00:21:08,760 --> 00:21:12,240 Speaker 1: made its way to England, where the English really embraced 312 00:21:12,280 --> 00:21:18,240 Speaker 1: it and made it their own. Or probably more likely, 313 00:21:19,119 --> 00:21:23,440 Speaker 1: French refugees fleeing the French Revolution introduced it to the British. 314 00:21:23,480 --> 00:21:26,639 Speaker 1: They yeah, kind of a similar thing where they not 315 00:21:26,840 --> 00:21:28,959 Speaker 1: been able to get their hands on the ingredients they 316 00:21:28,960 --> 00:21:31,359 Speaker 1: were used to during ox sails, made a soup flood 317 00:21:31,400 --> 00:21:36,440 Speaker 1: to England super woint with them. Makes sense. Yeah, perhaps 318 00:21:36,440 --> 00:21:40,960 Speaker 1: not as fun, but makes sense. And during the Victorian 319 00:21:41,000 --> 00:21:45,119 Speaker 1: era in England at Chef Alexis Sorrier really didn't like that, 320 00:21:45,280 --> 00:21:47,680 Speaker 1: so much food like ox sales were going to waste, 321 00:21:47,760 --> 00:21:51,439 Speaker 1: essentially because of stigma, especially when he would look to 322 00:21:51,520 --> 00:21:58,520 Speaker 1: other countries like France, and also especially when food was scarce, 323 00:21:58,760 --> 00:22:01,440 Speaker 1: and so you I have had chefs like that kind 324 00:22:01,480 --> 00:22:06,280 Speaker 1: of working too to get people to accept this food 325 00:22:06,400 --> 00:22:11,080 Speaker 1: that was generally thrown away. And then if we look 326 00:22:11,119 --> 00:22:16,040 Speaker 1: at America, early settlers generally ate all of the animal 327 00:22:16,119 --> 00:22:20,399 Speaker 1: that they slaughtered, including oxtail. UM. Cows came over with 328 00:22:20,480 --> 00:22:23,200 Speaker 1: the first explorers and columnists. That was another rabbit hole 329 00:22:23,200 --> 00:22:24,800 Speaker 1: I went on was how did cows get to the 330 00:22:24,880 --> 00:22:27,719 Speaker 1: United States? And there's a lot of information out out 331 00:22:27,800 --> 00:22:31,119 Speaker 1: there about that. UM. But yeah, pretty much when people 332 00:22:31,160 --> 00:22:35,560 Speaker 1: came over, explorers came over cows, games, they brought cows. Yeah. 333 00:22:35,760 --> 00:22:39,440 Speaker 1: As neighborhood britchers were replaced by grocery stores and mass 334 00:22:39,440 --> 00:22:43,239 Speaker 1: produced meat products awful, and oxtail as part of that 335 00:22:43,320 --> 00:22:48,560 Speaker 1: fell out of fashion and was stigmatized and because of that, 336 00:22:48,960 --> 00:22:51,840 Speaker 1: people didn't know how to cook it, so they wouldn't 337 00:22:51,920 --> 00:22:54,760 Speaker 1: buy it even if they wanted to. UM. It's only 338 00:22:54,800 --> 00:22:58,960 Speaker 1: recently with their Eyes of the Nose detail movement that 339 00:22:59,040 --> 00:23:00,960 Speaker 1: this is starting to change age and we are seeing 340 00:23:01,000 --> 00:23:06,080 Speaker 1: that reflected in rising prices. Yes, yeah, yeah, I found 341 00:23:06,080 --> 00:23:08,600 Speaker 1: a bunch of articles kind of kind of starting around 342 00:23:08,800 --> 00:23:11,760 Speaker 1: the middle of the nineteen nineties with chefs like like 343 00:23:11,840 --> 00:23:16,720 Speaker 1: Jack Peppaine recommending oxtail is an ingredient and dishes like 344 00:23:16,760 --> 00:23:23,040 Speaker 1: oxtail soup. Yes. Yeah, I found a handful of restaurants 345 00:23:23,040 --> 00:23:25,520 Speaker 1: in Atlanta that have it. Most of them were Jamaican, 346 00:23:26,560 --> 00:23:28,919 Speaker 1: not not Southern, but there were a few Southern that 347 00:23:28,960 --> 00:23:31,640 Speaker 1: did have it. But yeah, I've got a craving now, 348 00:23:34,520 --> 00:23:36,320 Speaker 1: I don't get it. I don't think they would have 349 00:23:36,440 --> 00:23:41,360 Speaker 1: it in like not an Asian like h smart specialty store. Um, 350 00:23:41,400 --> 00:23:46,160 Speaker 1: they have it at the Kroger in my house. Yeah, okay, yeah, 351 00:23:46,200 --> 00:23:47,840 Speaker 1: if you if you've never looked for it, like it's 352 00:23:47,880 --> 00:23:50,840 Speaker 1: it's usually just kind of like uh in in the 353 00:23:50,880 --> 00:23:54,320 Speaker 1: way that many American grocery stores are set up, just 354 00:23:54,440 --> 00:23:56,919 Speaker 1: kind of like kind of like off to the side, 355 00:23:57,080 --> 00:23:59,200 Speaker 1: like in a like like in a in the lowest 356 00:23:59,400 --> 00:24:02,800 Speaker 1: most shell of the of the meat section, like like 357 00:24:02,920 --> 00:24:05,960 Speaker 1: just way to one end of where the beef products are. 358 00:24:06,640 --> 00:24:09,639 Speaker 1: Like yeah, kind of kind of out off the beaten 359 00:24:10,040 --> 00:24:12,520 Speaker 1: of your eye line. You think it would be like 360 00:24:12,680 --> 00:24:15,960 Speaker 1: because I know the story I go to has hamhocks 361 00:24:15,960 --> 00:24:21,160 Speaker 1: and stuff. Yeah maybe maybe ever near that maybe, all right, see, 362 00:24:21,200 --> 00:24:23,800 Speaker 1: I because of pandemic now I go. I only go 363 00:24:23,920 --> 00:24:27,800 Speaker 1: like two to three weeks at a time, and I 364 00:24:28,119 --> 00:24:31,760 Speaker 1: I have my grocery list, so it's in the order 365 00:24:31,800 --> 00:24:35,280 Speaker 1: of the aisles. Uh yeah, yeah, yeah yeah, So I 366 00:24:35,320 --> 00:24:38,240 Speaker 1: try to put everything in its right place on my list, 367 00:24:38,240 --> 00:24:41,200 Speaker 1: so I'll spend this little time as possible there. Sure, 368 00:24:41,359 --> 00:24:44,120 Speaker 1: yeah you can also, I mean this is a whole 369 00:24:44,119 --> 00:24:47,199 Speaker 1: other step, but you could definitely ask your local butcher 370 00:24:48,600 --> 00:24:52,560 Speaker 1: if they carry it. I have to find my local butcher. 371 00:24:52,680 --> 00:24:56,320 Speaker 1: But oh I do know one. There's there's there's also 372 00:24:56,920 --> 00:24:59,680 Speaker 1: usually a human standing at the meat counter. You can 373 00:24:59,680 --> 00:25:05,199 Speaker 1: feel like, hey, meat counter human. That's that's That's what 374 00:25:05,240 --> 00:25:08,040 Speaker 1: I mean by local butcher um. Although certainly like if 375 00:25:08,080 --> 00:25:12,040 Speaker 1: if you have a a locally owned and operated butchery 376 00:25:12,280 --> 00:25:16,600 Speaker 1: in your area, I recommend supporting them, especially in these 377 00:25:16,680 --> 00:25:19,560 Speaker 1: times which are which are super rough for everyone in 378 00:25:19,600 --> 00:25:23,320 Speaker 1: the food industry due to covid um. I I haven't 379 00:25:23,359 --> 00:25:27,000 Speaker 1: checked whether I've been meaning to go do an order 380 00:25:27,000 --> 00:25:30,119 Speaker 1: it Spotted Trotter, which is one of the local Atlanta ones, 381 00:25:30,320 --> 00:25:33,440 Speaker 1: And I haven't checked whether they've got it, but it's 382 00:25:33,520 --> 00:25:39,720 Speaker 1: likely that they do all right. Well homework, Yeah yeah, 383 00:25:40,200 --> 00:25:42,359 Speaker 1: And that's about all we have to say about ox Sale. 384 00:25:42,359 --> 00:25:45,679 Speaker 1: I would love if listeners have experience or any uh 385 00:25:45,720 --> 00:25:51,160 Speaker 1: information we left out for you to send it to us. Absolutely, yes, 386 00:25:51,400 --> 00:25:54,960 Speaker 1: but we do have some listener mail for you. We do, 387 00:25:55,160 --> 00:25:56,960 Speaker 1: and we'll get to that right after we get back 388 00:25:57,000 --> 00:25:58,840 Speaker 1: from a quick break for a word from our sponsor. 389 00:26:07,480 --> 00:26:10,600 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, and 390 00:26:10,640 --> 00:26:30,879 Speaker 1: we're back with it's like a charging bull, right sure, yeah, 391 00:26:31,400 --> 00:26:34,439 Speaker 1: Mary wrote, I just listened to your episode on listener 392 00:26:34,480 --> 00:26:36,240 Speaker 1: mail and had to giggle when you got to the 393 00:26:36,240 --> 00:26:39,480 Speaker 1: part about the snail. Okay, sidebar, I love that we 394 00:26:39,600 --> 00:26:44,400 Speaker 1: talked about the snail for like probably seven minutes. Yeah, 395 00:26:44,640 --> 00:26:48,479 Speaker 1: it was a long snail aside. I loved every second 396 00:26:48,520 --> 00:26:52,040 Speaker 1: of it, all right, She continues, My daughter recently found 397 00:26:52,040 --> 00:26:53,800 Speaker 1: a snail out in the yard and has now become 398 00:26:53,840 --> 00:26:58,359 Speaker 1: a pet. Its name is Shelly. Oh. Then they found 399 00:26:58,359 --> 00:27:01,760 Speaker 1: a baby and its name she Le Jr. I thought, 400 00:27:01,760 --> 00:27:04,479 Speaker 1: if nothing else, you would enjoy the pun. Attached as 401 00:27:04,480 --> 00:27:06,719 Speaker 1: a picture of Shelley and also of the three cats 402 00:27:06,760 --> 00:27:10,119 Speaker 1: that shared docile with us. We are still debating about 403 00:27:10,119 --> 00:27:13,160 Speaker 1: who is in charge, and the cats keep insisting that 404 00:27:13,200 --> 00:27:22,320 Speaker 1: we are wrong. Yep, that's that's what cats do. Yeah, 405 00:27:22,359 --> 00:27:24,080 Speaker 1: you know, I haven't lived with the cat in a 406 00:27:24,119 --> 00:27:30,840 Speaker 1: long time, but I find that cats do insist upon that. Um, 407 00:27:30,920 --> 00:27:34,080 Speaker 1: And I'm so I've just really come around to snails 408 00:27:34,119 --> 00:27:39,040 Speaker 1: being very cute. Shelly j were very cute. They are. 409 00:27:39,359 --> 00:27:42,960 Speaker 1: They're they're little, they're little eye stalks and there, and 410 00:27:42,960 --> 00:27:49,720 Speaker 1: they're little feeler things tentacles, your feeler ticles. They don't 411 00:27:49,800 --> 00:27:54,560 Speaker 1: sound cute ey stalks as Liller tentacles, but somehow it works. 412 00:27:55,600 --> 00:28:01,840 Speaker 1: Oh gosh, um, Chris for I was listening to your 413 00:28:01,920 --> 00:28:04,040 Speaker 1: mustard episode with my wife the other day and it 414 00:28:04,080 --> 00:28:07,080 Speaker 1: almost immediately reminded us of the time we visited the 415 00:28:07,320 --> 00:28:11,440 Speaker 1: Mount horrib Mustard Museum. Apparently just goes by the National 416 00:28:11,520 --> 00:28:14,760 Speaker 1: Mustard Museum. Now, we live in Michigan, but we often 417 00:28:14,840 --> 00:28:17,640 Speaker 1: visit Wisconsin. At the time, one of our friends went 418 00:28:17,680 --> 00:28:21,119 Speaker 1: to the University of Wisconsin and Madison. The museum is 419 00:28:21,240 --> 00:28:23,600 Speaker 1: close to campus, so we decided to check it out. 420 00:28:23,920 --> 00:28:27,760 Speaker 1: After a day of visiting apple orchards, wineries, and breweries, 421 00:28:28,320 --> 00:28:31,440 Speaker 1: maybe all the local craft beverages helped, but the museum 422 00:28:31,520 --> 00:28:35,440 Speaker 1: was actually quite fascinating. Seeing thousands of mustard tins and 423 00:28:35,560 --> 00:28:39,160 Speaker 1: memorabilia in such a small place is pretty shocking at first, 424 00:28:39,440 --> 00:28:42,160 Speaker 1: but then when you realize how versatile mustard is, the 425 00:28:42,200 --> 00:28:45,040 Speaker 1: whole thing makes a lot more sense. Of course, we 426 00:28:45,080 --> 00:28:48,520 Speaker 1: could not leave without a cheesy souvenir. We brought home 427 00:28:48,600 --> 00:28:53,440 Speaker 1: a delightfully tacky pennant shaped magnet that says poupon you. 428 00:28:55,720 --> 00:28:59,960 Speaker 1: It still lives prominently on our refrigerator. Speaking of refrigerators, 429 00:29:00,040 --> 00:29:02,920 Speaker 1: I counted six different kinds of mustard in ours just now. 430 00:29:05,480 --> 00:29:10,680 Speaker 1: I so desperately want to go to this museum. Um, 431 00:29:10,760 --> 00:29:12,959 Speaker 1: so many listeners have written in about it. Please keep 432 00:29:13,000 --> 00:29:18,720 Speaker 1: writing in. I love it. Oh my gosh, yeah it does. 433 00:29:18,800 --> 00:29:21,440 Speaker 1: It does sound amazing. And now I'm trying to mentally 434 00:29:21,520 --> 00:29:24,480 Speaker 1: count the number of mustards in my fridge, and it's 435 00:29:24,760 --> 00:29:28,560 Speaker 1: it's probably at least six. I'm gonna say a solid 436 00:29:28,640 --> 00:29:39,160 Speaker 1: tie between between me and Chris. I I have three, um, 437 00:29:39,200 --> 00:29:42,280 Speaker 1: but I go through them very fast, so you know, 438 00:29:44,000 --> 00:29:48,680 Speaker 1: my rate of consumption is high. But you're but you're 439 00:29:48,800 --> 00:29:53,080 Speaker 1: right right, your your types. I don't have any representatives 440 00:29:53,080 --> 00:29:57,200 Speaker 1: spread it out, sure, but yeah, I've got like a 441 00:29:57,360 --> 00:30:04,040 Speaker 1: dijon and a grainy and traditional yellow American mustard. Those 442 00:30:04,080 --> 00:30:06,800 Speaker 1: that I mean, that's really, that's really what you need 443 00:30:07,000 --> 00:30:11,320 Speaker 1: most or what you need most. Apparently, yes, it is, 444 00:30:12,200 --> 00:30:14,800 Speaker 1: it is. I think I've got a few different kinds 445 00:30:14,800 --> 00:30:18,160 Speaker 1: of spicy mustard in there, and a few different like 446 00:30:18,200 --> 00:30:20,920 Speaker 1: a couple different kinds of grainy and I'm I'm counting, 447 00:30:20,960 --> 00:30:24,440 Speaker 1: although maybe I shouldn't some of the little packets of 448 00:30:24,640 --> 00:30:28,000 Speaker 1: um hot mustard that you get sometimes in Chinese delivery, 449 00:30:28,840 --> 00:30:31,680 Speaker 1: which my roommate for some reason, insists upon storing in 450 00:30:31,680 --> 00:30:38,040 Speaker 1: the refrigerator afterwards. Yes, yes, it's got to be near 451 00:30:38,080 --> 00:30:49,600 Speaker 1: the emergency shrimp, emergency Chinese backets of mustard emergency yep, well, 452 00:30:49,840 --> 00:30:52,959 Speaker 1: listeners um. Thanks to both of them for writing in. 453 00:30:53,040 --> 00:30:56,000 Speaker 1: If you've got your emergency food you want to share 454 00:30:56,040 --> 00:31:01,240 Speaker 1: with us, or your sale pictures or your mustard museum stories, 455 00:31:01,280 --> 00:31:03,880 Speaker 1: any of that, we love it. You can email us. 456 00:31:03,880 --> 00:31:06,920 Speaker 1: Our email is hello at savor pod dot com. We're 457 00:31:06,960 --> 00:31:09,880 Speaker 1: also on social media. You can find us on Facebook, Twitter, 458 00:31:09,960 --> 00:31:12,720 Speaker 1: and Instagram at savor pod, and we do hope to 459 00:31:12,800 --> 00:31:15,560 Speaker 1: hear from you. Savor is a production of My Heart Radio. 460 00:31:15,640 --> 00:31:17,800 Speaker 1: For more podcasts to my Heart Radio. You can visit 461 00:31:17,840 --> 00:31:20,400 Speaker 1: the I heart Radio app, Apple podcasts, or wherever you 462 00:31:20,440 --> 00:31:22,880 Speaker 1: listen to your favorite shows. Thanks as always to our 463 00:31:22,920 --> 00:31:25,880 Speaker 1: super producers Dylan Fagin and Andrew Howard. Thanks to you 464 00:31:25,920 --> 00:31:27,720 Speaker 1: for listening, and we hope that lots more good things 465 00:31:27,760 --> 00:31:35,800 Speaker 1: are coming your way.