1 00:00:08,000 --> 00:00:10,399 Speaker 1: Hello, and welcome to Sabor production of I Heart Radio. 2 00:00:10,480 --> 00:00:13,239 Speaker 1: I'm Annie Reese and I'm Lauren Bogibum, and today we're 3 00:00:13,280 --> 00:00:19,480 Speaker 1: talking about Paea. Yes, and thanks to Swatty for the recommendation. 4 00:00:19,840 --> 00:00:22,160 Speaker 1: I'm sure other people have recommended it in the past. 5 00:00:22,280 --> 00:00:27,120 Speaker 1: There probably probably, but this was the most recent recommendation. 6 00:00:27,840 --> 00:00:32,720 Speaker 1: She actually recommended a whole series on rice dishes. Oh right, right, 7 00:00:32,800 --> 00:00:35,080 Speaker 1: uh huh yeah, which I think is a great idea. 8 00:00:35,360 --> 00:00:38,879 Speaker 1: But speaking of you can see our rice episode and 9 00:00:38,920 --> 00:00:42,960 Speaker 1: also our risotto episode I think applies and kind of 10 00:00:43,000 --> 00:00:46,519 Speaker 1: what we're talking about here, and our tomato episode and 11 00:00:46,880 --> 00:00:50,280 Speaker 1: r S Cargo episode. Yeah, and there's even a couple 12 00:00:50,400 --> 00:00:53,600 Speaker 1: more um that are coming up in the outline. And 13 00:00:54,600 --> 00:00:58,920 Speaker 1: our next one super secret hint is also going to 14 00:00:58,960 --> 00:01:02,320 Speaker 1: be related to one of the ingredients. What could it be? 15 00:01:02,800 --> 00:01:07,000 Speaker 1: I don't know. I think you do know. Let me 16 00:01:07,280 --> 00:01:13,880 Speaker 1: pretend that I don't know. Okay, you definitely don't know. Also, uh, 17 00:01:14,319 --> 00:01:16,800 Speaker 1: I just highly recommend scargo episode because we got to 18 00:01:16,800 --> 00:01:22,679 Speaker 1: talk about really weird Uh yeah, it was I think 19 00:01:22,720 --> 00:01:26,240 Speaker 1: that was low key what inspired me to get aquatic 20 00:01:26,319 --> 00:01:30,480 Speaker 1: snails as pets, because I was like, these things are fascinating, 21 00:01:30,720 --> 00:01:37,839 Speaker 1: so good. Indeed, I mean tasty and fun. Both feasty 22 00:01:38,000 --> 00:01:42,920 Speaker 1: and fun. It's an excellent description. Uh well, I don't 23 00:01:42,959 --> 00:01:48,560 Speaker 1: have paea often at all, Probably less than I can 24 00:01:48,600 --> 00:01:50,200 Speaker 1: count on one hand how many times I've had by 25 00:01:50,240 --> 00:01:54,000 Speaker 1: you ever, Wow, heck yeah. But I do love it 26 00:01:54,040 --> 00:01:56,800 Speaker 1: and I have a very fond memory of eating it 27 00:01:57,400 --> 00:02:00,000 Speaker 1: when I went on a high school trip to France 28 00:02:00,000 --> 00:02:01,400 Speaker 1: in Spain. That was the first time i'd been on 29 00:02:01,440 --> 00:02:06,960 Speaker 1: a plane, first time i'd been somewhere international. Yeah, has 30 00:02:07,200 --> 00:02:09,960 Speaker 1: a high place in my my memories. But we learned 31 00:02:09,960 --> 00:02:12,400 Speaker 1: how to make gin and tonics, and yes, I was sixteen, 32 00:02:12,760 --> 00:02:17,200 Speaker 1: and I felt so cool. And then we had pia 33 00:02:17,440 --> 00:02:21,560 Speaker 1: and it was delicious. Oh goodness. I don't know. I 34 00:02:21,639 --> 00:02:24,639 Speaker 1: don't think i'd ever had paia until I moved here 35 00:02:24,720 --> 00:02:29,600 Speaker 1: to Atlanta. There's a local chain of like Spanish Ish 36 00:02:29,960 --> 00:02:33,959 Speaker 1: samed restaurants called La Fonda, and and for a while 37 00:02:34,000 --> 00:02:38,040 Speaker 1: I was like straight at in their paea a lot um. 38 00:02:38,120 --> 00:02:40,600 Speaker 1: Unfortunately I don't. It's not something that I order out 39 00:02:40,720 --> 00:02:44,520 Speaker 1: very often because, um, sofrito is often an ingredient, and 40 00:02:44,680 --> 00:02:47,040 Speaker 1: bell peppers are often an ingredient, and sofrito and that's 41 00:02:47,080 --> 00:02:50,160 Speaker 1: bad times for me. Um, but oh I love a 42 00:02:50,200 --> 00:02:54,200 Speaker 1: pa any any rice dish that has a any rice dish, 43 00:02:54,680 --> 00:02:58,639 Speaker 1: be any one pan rice dish that has the capacity 44 00:02:58,680 --> 00:03:01,600 Speaker 1: to have like a like a layer of crispy on 45 00:03:01,680 --> 00:03:06,240 Speaker 1: the bottom. Oh my heck, that's my favorite thing. Yeah. 46 00:03:06,400 --> 00:03:08,720 Speaker 1: I when I was telling people I was doing this 47 00:03:08,760 --> 00:03:12,720 Speaker 1: episode because I live right near a Lafonda, Um, so 48 00:03:12,760 --> 00:03:14,480 Speaker 1: many people were like, you've got to get because I 49 00:03:14,520 --> 00:03:18,000 Speaker 1: was saying like, I need, I need. The craving is 50 00:03:18,040 --> 00:03:21,280 Speaker 1: so strong, and they were like, oh, to go to Lafonda. 51 00:03:21,480 --> 00:03:24,239 Speaker 1: And so I'm pretty sure that's going to happen. That's 52 00:03:24,240 --> 00:03:28,880 Speaker 1: in my future. Yeah, do it. Um. But I want 53 00:03:28,960 --> 00:03:31,880 Speaker 1: to include a sign Feld quote of the episode. Uh. 54 00:03:31,919 --> 00:03:36,120 Speaker 1: This is from Cramer. Uh and he's describing a stale 55 00:03:36,200 --> 00:03:41,400 Speaker 1: Costanzas pie a um. Yes, And he says, oh, it's 56 00:03:41,400 --> 00:03:45,240 Speaker 1: an orgiastic feast for the senses, a festival of sights, sounds, 57 00:03:45,240 --> 00:03:51,520 Speaker 1: and colors. Yeah, all right, yeah, I think that's about right. 58 00:03:51,720 --> 00:03:53,840 Speaker 1: It is it is, it is it. It is a festival. 59 00:03:54,880 --> 00:03:59,920 Speaker 1: It is a festival for the soul, the taste, the heart, 60 00:04:01,600 --> 00:04:06,240 Speaker 1: everything everything. And people do have very strong thoughts about 61 00:04:06,720 --> 00:04:09,840 Speaker 1: Oh my goodness, I didn't. I didn't realize, but but yes, 62 00:04:09,880 --> 00:04:15,400 Speaker 1: it does. It does bring us, I believe to our question. Indeed, pa, 63 00:04:19,440 --> 00:04:23,560 Speaker 1: what is it? Well? Uh, the specifics do depend on 64 00:04:23,680 --> 00:04:28,120 Speaker 1: who you ask. But but paea is a savory pan 65 00:04:28,240 --> 00:04:31,919 Speaker 1: cooked short to medium grain rice dish that also contains 66 00:04:32,680 --> 00:04:37,400 Speaker 1: stuff stuff stuff. Yes, um, that stuff can be um, 67 00:04:37,440 --> 00:04:40,560 Speaker 1: all kinds of proteins and vegetables. The liquid that you 68 00:04:40,640 --> 00:04:43,920 Speaker 1: add to cook the rice in there can be a water, broth, wine, 69 00:04:43,920 --> 00:04:48,400 Speaker 1: a combination. Uh, tomatoes and spices like saffron and paprika 70 00:04:48,600 --> 00:04:51,440 Speaker 1: and rosemary are often added. It's meant to be a 71 00:04:51,480 --> 00:04:53,880 Speaker 1: dish that, yeah, you cook in this single pan. You 72 00:04:53,880 --> 00:04:56,440 Speaker 1: get your aromatics going, like the garlic and the onions 73 00:04:56,440 --> 00:04:59,800 Speaker 1: in olive oil. Then um, cook off your your vegetables 74 00:04:59,800 --> 00:05:02,080 Speaker 1: and you proteins a little bit, get them nice and brown. 75 00:05:02,480 --> 00:05:07,240 Speaker 1: Then um, add cooking liquid and rice in some in 76 00:05:07,320 --> 00:05:12,520 Speaker 1: some order, in some order, stir to combine, and then 77 00:05:12,880 --> 00:05:17,080 Speaker 1: just kind of let it sit until it is cooked. Um, 78 00:05:17,240 --> 00:05:19,559 Speaker 1: you don't. You don't usually stir it that much after 79 00:05:19,800 --> 00:05:22,960 Speaker 1: all of the ingredients are in there. And it's traditionally 80 00:05:22,960 --> 00:05:25,520 Speaker 1: cooked over a hot wood fire in a shallow two 81 00:05:25,560 --> 00:05:29,200 Speaker 1: handled iron pan. And this pan distributes and and and 82 00:05:29,320 --> 00:05:32,760 Speaker 1: the wood fire to both distribute heat across all the 83 00:05:32,920 --> 00:05:37,280 Speaker 1: ingredients throughout the pan, allows moisture to steam out. And yeah, 84 00:05:37,440 --> 00:05:41,400 Speaker 1: it allows that that that toasty crust of caramelized rice 85 00:05:41,440 --> 00:05:44,200 Speaker 1: to form on the bottom of the pan. So good um. 86 00:05:44,400 --> 00:05:48,840 Speaker 1: In Spanish, it's called so crunchy, so satisfying um. So, 87 00:05:48,839 --> 00:05:51,560 Speaker 1: so you wind up with this um al dente rice 88 00:05:51,680 --> 00:05:55,840 Speaker 1: um tender and and comforting and carbi um in either 89 00:05:56,320 --> 00:06:01,200 Speaker 1: a reduced broth or with the liquid totally absorbed. Again, 90 00:06:01,480 --> 00:06:05,039 Speaker 1: this is this is a preferential thing um. And it 91 00:06:05,120 --> 00:06:08,239 Speaker 1: just winds up either way being a bright and tangy 92 00:06:08,360 --> 00:06:13,279 Speaker 1: sweet and and warm and earthy savory. And there are 93 00:06:13,480 --> 00:06:17,960 Speaker 1: so many opinions about what is the right way for 94 00:06:18,000 --> 00:06:20,000 Speaker 1: it to be and what is the right way to 95 00:06:20,040 --> 00:06:24,159 Speaker 1: cook it in order to arrive at that dish. Um. 96 00:06:24,240 --> 00:06:26,920 Speaker 1: You know, how much should you brand the ingredients before 97 00:06:26,960 --> 00:06:29,919 Speaker 1: you add the cooking liquid? How much cooking liquid should 98 00:06:29,920 --> 00:06:33,080 Speaker 1: you add? Do you want that socot or nut? Uh? 99 00:06:33,240 --> 00:06:35,520 Speaker 1: Do you toast the rice before you add the liquid? 100 00:06:36,040 --> 00:06:37,880 Speaker 1: You know? And then the ingredients you know, like what 101 00:06:38,000 --> 00:06:41,120 Speaker 1: goes into your aromatic vegetable mix, is it a sofrito 102 00:06:41,240 --> 00:06:44,760 Speaker 1: with bell peppers or without bell peppers. Uh is it 103 00:06:44,800 --> 00:06:49,000 Speaker 1: okay to mix land and sea proteins? Should chariso ever 104 00:06:49,160 --> 00:06:56,920 Speaker 1: be in there? Someone gasped when I said that. Uh, 105 00:06:57,120 --> 00:06:59,880 Speaker 1: I mean, like, but what rices are appropriate? It goes 106 00:07:00,000 --> 00:07:02,880 Speaker 1: on and on, like even even stuff like um like 107 00:07:03,120 --> 00:07:07,640 Speaker 1: onion and garlic and paprika are contested. I will say 108 00:07:07,640 --> 00:07:13,400 Speaker 1: that Paia lanciana, the traditional pa typically contains as its 109 00:07:13,480 --> 00:07:19,160 Speaker 1: veg um, string beans and lima beans, a more connective tissue. UM. 110 00:07:19,200 --> 00:07:22,040 Speaker 1: If you're going for land meats, then rabbit, chicken and 111 00:07:22,120 --> 00:07:26,520 Speaker 1: snails are common. If you're going the seafood route, usually 112 00:07:26,560 --> 00:07:32,040 Speaker 1: you wouldn't do both at the same time. Umu, shrimp, um, clams, muscles, crawfish, 113 00:07:32,040 --> 00:07:36,280 Speaker 1: and squid are common around Spain, depending on the time 114 00:07:36,320 --> 00:07:39,760 Speaker 1: of year. Um artichoke carts and white beans um are 115 00:07:39,800 --> 00:07:42,640 Speaker 1: sometimes found, but it tends to be like a more 116 00:07:42,720 --> 00:07:48,280 Speaker 1: like the more simple, the better kind of thing, And 117 00:07:48,680 --> 00:07:52,280 Speaker 1: a lot of the versions that you get outside of 118 00:07:52,360 --> 00:07:57,600 Speaker 1: Spain are not really considered. They're like, that's not pa 119 00:07:58,160 --> 00:08:03,760 Speaker 1: that's like rice with stuff. Yeah, yeah, which we're going 120 00:08:03,800 --> 00:08:07,840 Speaker 1: to revisit, especially in uh. I mean spoiler alert, there's 121 00:08:07,880 --> 00:08:12,320 Speaker 1: a pie emoji, and a lot of conversation came up 122 00:08:12,400 --> 00:08:18,560 Speaker 1: around what is the emoji? What should be included in it? 123 00:08:18,600 --> 00:08:27,240 Speaker 1: Does it really look like piea? Yes? Does it? Well? Oh? 124 00:08:27,240 --> 00:08:30,480 Speaker 1: One one more? One more hint of controversy on top 125 00:08:30,520 --> 00:08:34,439 Speaker 1: of that, though, what time of day should paea be eaten? 126 00:08:36,320 --> 00:08:39,120 Speaker 1: Is it okay to eat paea after sunset? I cannot 127 00:08:39,160 --> 00:08:42,400 Speaker 1: tell you the answer to this question, but some people say, no, 128 00:08:43,600 --> 00:08:45,959 Speaker 1: what am I gonna do? Lauren? So I should eat 129 00:08:46,000 --> 00:08:57,800 Speaker 1: it for lunch to be safe, lunch solid lunch, all right? Done? Um? Well, 130 00:08:57,840 --> 00:09:01,080 Speaker 1: what about the nutrition? You know? Of course, it depends 131 00:09:01,080 --> 00:09:02,640 Speaker 1: on how you make it. Um. It tends to be 132 00:09:02,679 --> 00:09:06,000 Speaker 1: calorically dense, um, a good protein, light on the vege, 133 00:09:06,440 --> 00:09:09,840 Speaker 1: heavier on the on the carbs and the fats. Um. 134 00:09:09,880 --> 00:09:11,959 Speaker 1: But you know, like it is a meal that will 135 00:09:12,000 --> 00:09:14,960 Speaker 1: fill you up and it will keep you going. As 136 00:09:15,000 --> 00:09:18,720 Speaker 1: we always say, eat a vegetable, um, you know, maybe 137 00:09:18,720 --> 00:09:21,760 Speaker 1: a nice light salad on the side. Don't take my 138 00:09:21,800 --> 00:09:23,959 Speaker 1: word for that as being traditional. I just think you 139 00:09:23,960 --> 00:09:27,400 Speaker 1: should eat a vegetable. Um. Lawrence just trying to look 140 00:09:27,400 --> 00:09:30,960 Speaker 1: out for you. I am, I am you know, I 141 00:09:30,960 --> 00:09:34,840 Speaker 1: I just I just want your digestive system and you know, 142 00:09:37,760 --> 00:09:41,360 Speaker 1: balance to have a good time. I want your cellular 143 00:09:41,440 --> 00:09:44,760 Speaker 1: structure to be everything it can be. It's because you're 144 00:09:44,880 --> 00:09:50,080 Speaker 1: so kind and thoughtful, and this seriously keeps me up 145 00:09:50,120 --> 00:09:54,480 Speaker 1: at nights sometimes I'm not even kidding. We do have 146 00:09:54,520 --> 00:10:00,240 Speaker 1: a responsibility, as very awkward clearly not professional food podcasters, 147 00:10:00,920 --> 00:10:05,880 Speaker 1: to make sure people eat vegetable salads like hard to 148 00:10:05,880 --> 00:10:12,320 Speaker 1: eat food. I understand, Um, it's hard to eat food 149 00:10:13,000 --> 00:10:18,720 Speaker 1: unless it's by then it's perhaps true, true enough. Pie 150 00:10:19,080 --> 00:10:21,040 Speaker 1: is one of the dishes that like, if I have 151 00:10:21,480 --> 00:10:24,520 Speaker 1: a a pan of piea in front of me, I'm like, 152 00:10:24,559 --> 00:10:26,640 Speaker 1: so this is a single serving, correct, Like, this is 153 00:10:26,960 --> 00:10:29,800 Speaker 1: just I will just keep eating until there is no 154 00:10:29,880 --> 00:10:32,920 Speaker 1: more and then I know to stop. Yes, I mean 155 00:10:32,920 --> 00:10:34,840 Speaker 1: that's the thing, right, is usually you cook it in 156 00:10:34,840 --> 00:10:38,280 Speaker 1: that big pan, and unless you're with a big group 157 00:10:38,320 --> 00:10:44,280 Speaker 1: and it's just you, Yeah, you need a group, is 158 00:10:44,320 --> 00:10:50,360 Speaker 1: what I'm saying. Yes, preferably absolutely uh yeah, And we 159 00:10:50,400 --> 00:10:52,680 Speaker 1: don't really have any numbers for you. I will say 160 00:10:52,720 --> 00:10:57,080 Speaker 1: that in a lot of the articles I read, um, 161 00:10:57,160 --> 00:11:00,960 Speaker 1: they said, you know, any Spanish restaurant you go to 162 00:11:01,720 --> 00:11:05,600 Speaker 1: is going to have a PAA on the menu. Whether 163 00:11:05,679 --> 00:11:10,040 Speaker 1: or not that is something that traditionalist would call pia 164 00:11:10,240 --> 00:11:12,720 Speaker 1: or it's just rice with stuff. And as you said, 165 00:11:12,760 --> 00:11:15,280 Speaker 1: which is a common complaint, that's not just you like, yeah, 166 00:11:15,880 --> 00:11:19,360 Speaker 1: that is a common complaint thrown at some restaurants that 167 00:11:19,440 --> 00:11:24,040 Speaker 1: it's not true. But basically pia is sort of infiltrated 168 00:11:24,440 --> 00:11:32,199 Speaker 1: our international psyche, whether it is real paia yeah or not. Yeah, yeah, 169 00:11:32,280 --> 00:11:35,040 Speaker 1: and and and right and uh, you know, it's it's 170 00:11:35,040 --> 00:11:38,920 Speaker 1: also important to remember that whenever we're talking about an 171 00:11:39,080 --> 00:11:42,839 Speaker 1: entire country, Um, you're you're not gonna it's not it's 172 00:11:42,840 --> 00:11:45,080 Speaker 1: not going to be a culinary monolith like you know, 173 00:11:45,160 --> 00:11:47,520 Speaker 1: like if you go to different areas of that country, 174 00:11:47,559 --> 00:11:50,160 Speaker 1: they are going to be different local foods that have 175 00:11:50,320 --> 00:11:55,080 Speaker 1: been traditionally incorporated into cuisines for different reasons. And so yeah, 176 00:11:55,080 --> 00:11:59,000 Speaker 1: so when when you're talking about this, this concept of paea, 177 00:11:59,080 --> 00:12:01,959 Speaker 1: it did originate in one specific place. And and it's 178 00:12:02,000 --> 00:12:07,520 Speaker 1: fine to have iterations right it right away, it right away, 179 00:12:07,679 --> 00:12:10,520 Speaker 1: and and there are so many iterations. And we do 180 00:12:10,640 --> 00:12:13,959 Speaker 1: have a lot of fun conversation around this and around 181 00:12:14,040 --> 00:12:19,560 Speaker 1: technology around this. Yes, but first we got to go 182 00:12:19,600 --> 00:12:23,280 Speaker 1: through some some history to get there. We do, and 183 00:12:23,320 --> 00:12:24,880 Speaker 1: we will get into that as soon as we get 184 00:12:24,920 --> 00:12:26,760 Speaker 1: back from a quick break for a word from our sponsor, 185 00:12:36,440 --> 00:12:40,280 Speaker 1: and we're back. Thank you sponsors, Yes, thank you. So 186 00:12:41,120 --> 00:12:45,240 Speaker 1: Pa was the confluence of a lot of things. Um. 187 00:12:45,240 --> 00:12:48,600 Speaker 1: It is sometimes described as the history of Spain on 188 00:12:48,679 --> 00:12:52,880 Speaker 1: a plate. I I do, I do too. The olive 189 00:12:52,920 --> 00:12:56,000 Speaker 1: oil was a result of Romans planting alive trees in 190 00:12:56,000 --> 00:13:00,439 Speaker 1: the region. The tomatoes were brought back from Spanish callization 191 00:13:00,480 --> 00:13:04,960 Speaker 1: of the America's rice arrived in Valencia via Arab traders 192 00:13:05,200 --> 00:13:08,200 Speaker 1: and the North African Berbers that settled there in the 193 00:13:08,200 --> 00:13:12,320 Speaker 1: eighth century, and rice took off particularly. Well, they're in 194 00:13:12,440 --> 00:13:16,640 Speaker 1: fact eros and I know it, that's not correct. It's 195 00:13:16,640 --> 00:13:20,400 Speaker 1: okay at the double r. I can do it sometimes 196 00:13:20,400 --> 00:13:23,880 Speaker 1: and a lot of times it sounds really pretentious to me. Uh. 197 00:13:23,920 --> 00:13:27,760 Speaker 1: And also I fail at it. So okay, you're I 198 00:13:27,800 --> 00:13:32,760 Speaker 1: think that was that was clear enough, Thank you, I 199 00:13:32,920 --> 00:13:37,640 Speaker 1: will take it. But the Spanish word for rice derives 200 00:13:37,679 --> 00:13:41,120 Speaker 1: from the Arabic word for rice, and in the early days, 201 00:13:41,480 --> 00:13:44,920 Speaker 1: rice farmers in this in this region often ate easy 202 00:13:44,960 --> 00:13:48,400 Speaker 1: and cheap rice, just rice on the weekdays and on 203 00:13:48,440 --> 00:13:50,839 Speaker 1: the weekends they ate it as a compliment to a 204 00:13:50,920 --> 00:13:55,040 Speaker 1: stew with whatever was in season at the time, and 205 00:13:55,400 --> 00:13:58,959 Speaker 1: irrigation systems built by the Romans and Valencia made the 206 00:13:59,000 --> 00:14:01,360 Speaker 1: way for rice to become a staple in the local 207 00:14:01,400 --> 00:14:07,520 Speaker 1: diet by the fifteenth century. And speaking of Romans, historians 208 00:14:07,520 --> 00:14:11,680 Speaker 1: believe that pan used for paea, which is really important 209 00:14:11,679 --> 00:14:16,000 Speaker 1: in this whole thing, originated with ancient Romans, and that 210 00:14:16,040 --> 00:14:18,640 Speaker 1: the word piea comes from the Latin word for this 211 00:14:18,679 --> 00:14:23,320 Speaker 1: type of pan, patella. In Valencian it means frying pan 212 00:14:23,440 --> 00:14:26,320 Speaker 1: or pan and is used for all kinds of pans. 213 00:14:27,440 --> 00:14:32,760 Speaker 1: There's a romantic but widely dissed story that the name 214 00:14:33,080 --> 00:14:35,600 Speaker 1: was bestowed by a young man who made this dish 215 00:14:35,640 --> 00:14:41,880 Speaker 1: for his lover are for her um, or that it 216 00:14:41,960 --> 00:14:44,640 Speaker 1: comes from the Arabic word for leftovers and more on 217 00:14:44,800 --> 00:14:50,080 Speaker 1: why that is second yes, um. The pan and the 218 00:14:50,200 --> 00:14:54,120 Speaker 1: rice came together in Valencia, and farmers, perhaps particularly rice 219 00:14:54,160 --> 00:14:56,160 Speaker 1: farmers in that region are thought to be the first 220 00:14:56,160 --> 00:14:59,120 Speaker 1: to whip up piea. Uh. They'd add whatever they had 221 00:14:59,160 --> 00:15:02,000 Speaker 1: available to the rice, cook it in a large, wide, 222 00:15:02,120 --> 00:15:04,880 Speaker 1: thin bottom pan. Of note, it might have been a 223 00:15:04,920 --> 00:15:07,480 Speaker 1: convex pan, which is not the case today. But because 224 00:15:07,480 --> 00:15:09,560 Speaker 1: they were doing it kind of over this open fire 225 00:15:09,600 --> 00:15:13,000 Speaker 1: and a stove or what we have more modern le 226 00:15:13,120 --> 00:15:15,240 Speaker 1: to cook it over right more more like I'm more 227 00:15:15,280 --> 00:15:18,920 Speaker 1: like a walk yeah yeah exactly. And they would eat 228 00:15:18,960 --> 00:15:23,720 Speaker 1: this for lunch, lunch, and they would put all kinds 229 00:15:23,760 --> 00:15:26,400 Speaker 1: of things in there, from snails to onions, to tomatoes, 230 00:15:26,440 --> 00:15:29,640 Speaker 1: sometimes beans. They would season it with spices like saffron 231 00:15:29,680 --> 00:15:34,520 Speaker 1: and paprika or paprika uh, and they mix all these 232 00:15:34,520 --> 00:15:38,160 Speaker 1: flavors and textures into this dish. Um. And at the time, 233 00:15:38,200 --> 00:15:41,520 Speaker 1: snails were cheap, so they were the frequent choice for protein, 234 00:15:42,000 --> 00:15:45,840 Speaker 1: but on special occasions people might use rabbit or duck 235 00:15:45,920 --> 00:15:49,840 Speaker 1: or chicken. Um. And the traditional method for pie and 236 00:15:49,880 --> 00:15:53,920 Speaker 1: consumption was straight out of the pan with wooden spoons. 237 00:15:54,000 --> 00:15:56,720 Speaker 1: Yeah yeah, Like everyone like gather around the pan and 238 00:15:56,760 --> 00:16:01,240 Speaker 1: have their own wooden spoon and woodwood would eat communally together, 239 00:16:01,440 --> 00:16:05,960 Speaker 1: yes um. But in other versions of the story, Paea 240 00:16:06,080 --> 00:16:09,320 Speaker 1: resulted from servants that cooked at royal banquets and they 241 00:16:09,320 --> 00:16:12,400 Speaker 1: would take any leftovers and bring them home, cook them 242 00:16:12,440 --> 00:16:15,520 Speaker 1: up over and open fire with rice. Again, this is 243 00:16:15,560 --> 00:16:21,000 Speaker 1: probably a case of multiple inniscences of this happening. Yeah 244 00:16:20,640 --> 00:16:25,360 Speaker 1: yeah yeah. The area around Valencia was was famed for 245 00:16:25,400 --> 00:16:29,480 Speaker 1: its quality and quantity of agriculture at the time. Um, 246 00:16:29,520 --> 00:16:32,560 Speaker 1: you know that that good Spanish rice, freshwater, fish and 247 00:16:32,640 --> 00:16:35,920 Speaker 1: eels from a nearby lake, marine seafood from the nearby 248 00:16:35,960 --> 00:16:40,560 Speaker 1: Mediterranean coast, lots of game birds. Um. Tomatoes, Yeah, we're 249 00:16:40,560 --> 00:16:43,080 Speaker 1: introduced in Spain in the early fifteen hundreds. It seems 250 00:16:43,120 --> 00:16:45,440 Speaker 1: that they were picked up more readily there than they 251 00:16:45,440 --> 00:16:48,160 Speaker 1: were in Italy or or England, which were like what 252 00:16:48,240 --> 00:16:52,320 Speaker 1: are these poison things? And the Spanish were like they're tasty, 253 00:16:52,400 --> 00:16:56,600 Speaker 1: and they were like no seria tomato episode um. Valencia 254 00:16:57,040 --> 00:17:01,520 Speaker 1: is home to lime mines um, not the fruit, you know, 255 00:17:01,600 --> 00:17:05,040 Speaker 1: like the mineral um, and thus the water and ground 256 00:17:05,119 --> 00:17:09,440 Speaker 1: there is infused with extra calcium compounds and this can 257 00:17:09,520 --> 00:17:12,280 Speaker 1: help some plants grow. It can also help some of 258 00:17:12,320 --> 00:17:15,159 Speaker 1: the animals that eat those plants grow. Um. You can 259 00:17:15,200 --> 00:17:19,160 Speaker 1: see our Kentucky slash Bourbon episodes for more on all 260 00:17:19,200 --> 00:17:24,680 Speaker 1: of that. But some Valencian cooks swear that the calcium 261 00:17:24,800 --> 00:17:28,960 Speaker 1: rich local water is critical to the final texture of paea. 262 00:17:29,440 --> 00:17:31,960 Speaker 1: And like if they're like going on like a like 263 00:17:32,000 --> 00:17:34,720 Speaker 1: a road trip to the mountains or something, they will 264 00:17:34,800 --> 00:17:37,879 Speaker 1: bring local water with them. If they're planning on cooking 265 00:17:37,880 --> 00:17:41,360 Speaker 1: Paea while they're away. Yeah. I think I even read 266 00:17:41,440 --> 00:17:46,159 Speaker 1: some restaurants in different countries. Yeah, there's a rumor that 267 00:17:46,240 --> 00:17:49,720 Speaker 1: there's been someplace in New York City. But like I 268 00:17:49,720 --> 00:17:52,600 Speaker 1: I've read that rumor in like five articles, but I've 269 00:17:52,640 --> 00:17:56,000 Speaker 1: never read a name of such a restaurant, So I 270 00:17:56,040 --> 00:17:59,040 Speaker 1: don't know. It's it's a it's a lovely concept. I 271 00:17:59,119 --> 00:18:03,560 Speaker 1: enjoy it. Um and uh and and all of this, 272 00:18:03,800 --> 00:18:08,080 Speaker 1: all of this um local traditioning culture around Paea as 273 00:18:08,080 --> 00:18:11,560 Speaker 1: it was developing. Um, the Spanish Empire was at work, 274 00:18:11,760 --> 00:18:16,800 Speaker 1: you know, still colonizing overseas, including Louisiana in the mid 275 00:18:16,800 --> 00:18:20,800 Speaker 1: to late seventeen hundreds. So one of the deep influences 276 00:18:20,840 --> 00:18:26,800 Speaker 1: on area dishes like Jambalaya is Spanish Paea. Mm hmmm uh. 277 00:18:26,840 --> 00:18:30,520 Speaker 1: And one of Valencia's oldest restaurants, La Pepeca, often comes 278 00:18:30,600 --> 00:18:35,080 Speaker 1: up in conversation about Paea. It opened in eight after 279 00:18:35,160 --> 00:18:39,080 Speaker 1: King Alfonso the thirteenth officially allowed forty four people to 280 00:18:39,160 --> 00:18:43,040 Speaker 1: set up the small beachside restaurants, and many of these 281 00:18:43,080 --> 00:18:47,880 Speaker 1: restaurants served piea, but a storm in destroyed most of them, 282 00:18:47,920 --> 00:18:50,920 Speaker 1: and that's when La pepeica and its current form was constructed, 283 00:18:50,920 --> 00:18:53,560 Speaker 1: so it existed before, but it got blown down. They 284 00:18:53,600 --> 00:18:58,760 Speaker 1: rebuilt it still standing. It's open kitchens influenced how observing 285 00:18:58,840 --> 00:19:01,040 Speaker 1: chefs in that area cooked by it because they could 286 00:19:01,040 --> 00:19:05,000 Speaker 1: see in see what they were doing. Yeah, I knew 287 00:19:05,000 --> 00:19:08,119 Speaker 1: this was a popular product. Lab Pepica has been in 288 00:19:08,160 --> 00:19:10,600 Speaker 1: the family since it first opened its doors, with the 289 00:19:10,640 --> 00:19:14,000 Speaker 1: same recipes and cooking methods, and it often gets the 290 00:19:14,000 --> 00:19:17,879 Speaker 1: credit for popularizing one of the most beloved types of paia, 291 00:19:18,359 --> 00:19:22,160 Speaker 1: seafood pa In fact, I'm sure some people would argue 292 00:19:22,160 --> 00:19:24,879 Speaker 1: with me and say that they created it. I'm going 293 00:19:24,920 --> 00:19:29,480 Speaker 1: to say popularized it, Yeah, I would. I mean, yes, 294 00:19:30,560 --> 00:19:33,680 Speaker 1: I just makes that second thing right, right, It makes 295 00:19:33,680 --> 00:19:37,399 Speaker 1: sense that other human people would have also put seafood 296 00:19:37,760 --> 00:19:41,320 Speaker 1: in this thing if seafood was what was available. Yes, 297 00:19:41,440 --> 00:19:46,800 Speaker 1: but I will absolutely agree that they popularized it and UH. 298 00:19:47,200 --> 00:19:50,400 Speaker 1: As part of that, other kitchens did take notice and 299 00:19:50,640 --> 00:19:54,720 Speaker 1: they started making their own versions of the seafood paea UH. 300 00:19:54,760 --> 00:19:59,840 Speaker 1: And later they also take credit for inventing vegetable paea. Again, 301 00:20:00,119 --> 00:20:04,600 Speaker 1: I would say popularizing is probably better, but UH, and 302 00:20:04,720 --> 00:20:08,439 Speaker 1: this allegedly they did and serve as a former vegetarian 303 00:20:08,520 --> 00:20:12,200 Speaker 1: Queen Sophia, so they were trying to make a vegetarian 304 00:20:12,680 --> 00:20:18,080 Speaker 1: version for her. Her and she's not the only famous 305 00:20:18,160 --> 00:20:22,920 Speaker 1: name involved in this restaurant. Uh. We also have Earnest Hemingway, 306 00:20:24,000 --> 00:20:26,080 Speaker 1: who shows up in a lot of our episodes. I 307 00:20:26,080 --> 00:20:28,600 Speaker 1: got to say, dude, just liked eating and drinking, you know, 308 00:20:28,880 --> 00:20:33,919 Speaker 1: I respect m h uh. Yeah. So he visited La 309 00:20:34,000 --> 00:20:36,520 Speaker 1: Pepeca a few times in the N nine. He spoke 310 00:20:36,520 --> 00:20:40,440 Speaker 1: really highly of it. He brought it into the international spotlight, 311 00:20:40,480 --> 00:20:43,280 Speaker 1: and he wrote about it in his book The Dangerous 312 00:20:43,320 --> 00:20:47,080 Speaker 1: Summer quote. Dinner at Pepics was wonderful. The seafood and 313 00:20:47,119 --> 00:20:50,280 Speaker 1: the Valencian rice dishes were the best on the beach. 314 00:20:51,960 --> 00:20:55,399 Speaker 1: I mean, that's high praise. And he was not the 315 00:20:55,480 --> 00:20:59,760 Speaker 1: only famous patron either. There was also painter Joaquin so 316 00:21:00,000 --> 00:21:04,719 Speaker 1: oh yeah. One story goes that after observing this painter 317 00:21:04,960 --> 00:21:08,080 Speaker 1: struggling to d shell and peel the seafood in there, 318 00:21:08,200 --> 00:21:12,560 Speaker 1: their seafood Paea. Uh, the wife of the owner had 319 00:21:12,600 --> 00:21:15,760 Speaker 1: observed this, and so the next time that he ate there, 320 00:21:16,400 --> 00:21:21,879 Speaker 1: she peels and already shelled the seafood for him, so 321 00:21:21,920 --> 00:21:25,639 Speaker 1: he didn't have to do it. Um and other restaurants 322 00:21:25,680 --> 00:21:29,320 Speaker 1: taking out of this too, and soon quote Gentleman's Pie 323 00:21:30,520 --> 00:21:35,000 Speaker 1: gained popularity. Okay, okay, I will okay, I will put 324 00:21:35,040 --> 00:21:37,280 Speaker 1: in here. I can't. I can't helt myself. Um, if 325 00:21:37,280 --> 00:21:38,840 Speaker 1: you're going to make pie at home, and you do 326 00:21:38,920 --> 00:21:43,320 Speaker 1: not at the table wish to d shell or peel 327 00:21:43,640 --> 00:21:47,240 Speaker 1: your seafood, but you're making a seafood paea, do cook 328 00:21:47,280 --> 00:21:49,720 Speaker 1: the shells in the paea will add a lot of 329 00:21:49,760 --> 00:21:53,280 Speaker 1: great extra flavor. Um. Just yeah, just do, just do 330 00:21:53,320 --> 00:21:59,280 Speaker 1: what this nice lady supposedly did. Yes, and removed before 331 00:21:59,320 --> 00:22:05,040 Speaker 1: serving post cooking. Yes, that's a shiss um, So go 332 00:22:05,160 --> 00:22:07,520 Speaker 1: fright to that rice and stew thing that we were 333 00:22:07,520 --> 00:22:10,440 Speaker 1: talking about earlier. The first recipes for that in this 334 00:22:10,480 --> 00:22:13,480 Speaker 1: region popped up between the seventeen fifties and eighteen hundreds. 335 00:22:13,520 --> 00:22:16,800 Speaker 1: The first written recipes, and according to one source, the 336 00:22:16,840 --> 00:22:21,560 Speaker 1: word piea wasn't used to refer to the food um 337 00:22:21,560 --> 00:22:23,520 Speaker 1: as opposed to the pan which it was used for, 338 00:22:23,640 --> 00:22:26,199 Speaker 1: but the food specifically what That didn't happen until the 339 00:22:26,240 --> 00:22:31,880 Speaker 1: eighteen forties um in an article about this regional dish, 340 00:22:32,200 --> 00:22:35,840 Speaker 1: but references to rice alla valencia date back to the 341 00:22:35,880 --> 00:22:39,280 Speaker 1: seventeenth century, and we can guess that was similar at 342 00:22:39,359 --> 00:22:43,639 Speaker 1: least um by the mid twentieth century, it was a 343 00:22:43,680 --> 00:22:47,720 Speaker 1: popular food stuff for laborers. This piea. Before that it 344 00:22:47,800 --> 00:22:50,720 Speaker 1: was primarily eaten at family gatherings, and it still was, 345 00:22:51,640 --> 00:22:56,160 Speaker 1: but kind of spread out a little bit more. Uh. 346 00:22:56,320 --> 00:23:02,040 Speaker 1: Piea really vaulted to the world stage in the twentieth century. 347 00:23:02,280 --> 00:23:06,320 Speaker 1: Um after the nineteen death of Franco the dictator that 348 00:23:06,359 --> 00:23:09,119 Speaker 1: had ruled the country for thirty six years. Much of 349 00:23:09,160 --> 00:23:13,399 Speaker 1: the country celebrated and that caught the eye of tourists, 350 00:23:13,440 --> 00:23:19,800 Speaker 1: something only amplified by the Olympics in Barcelona, and as 351 00:23:19,800 --> 00:23:23,840 Speaker 1: a part of marketing Spanish culture to tourists, chefs really 352 00:23:23,880 --> 00:23:28,640 Speaker 1: showcased piea, often in conjunction with tourism boards, and this 353 00:23:28,720 --> 00:23:33,560 Speaker 1: transformed paea from a regional dish to a symbol of Spain, 354 00:23:34,240 --> 00:23:39,560 Speaker 1: something tourist expected to encounter when visiting the country. And 355 00:23:39,640 --> 00:23:43,919 Speaker 1: this in turn led to real confusion about what the 356 00:23:44,040 --> 00:23:48,280 Speaker 1: dish actually was, and there was a mess of interpretations 357 00:23:48,320 --> 00:23:51,480 Speaker 1: and watered down versions, just just a lot of confusion. 358 00:23:52,720 --> 00:23:57,520 Speaker 1: So to combat this, a group of Valencians came together, 359 00:23:57,720 --> 00:24:02,040 Speaker 1: ranging from chefs to writers to just right fans uh 360 00:24:02,080 --> 00:24:09,520 Speaker 1: In to found Wikipiea UM with the goal of protecting 361 00:24:09,520 --> 00:24:14,920 Speaker 1: and preserving this culinary heritage for Valencians themselves. They published 362 00:24:14,920 --> 00:24:19,520 Speaker 1: a ten point manifesto, an app, a map to find Piea, 363 00:24:19,640 --> 00:24:23,320 Speaker 1: a breakdown of ingredients they compiled after consulting two entred 364 00:24:23,320 --> 00:24:25,880 Speaker 1: restaurants in Valencia, which you can reference like if you're 365 00:24:25,880 --> 00:24:29,600 Speaker 1: like I want pie this in it, you can search it. 366 00:24:29,600 --> 00:24:33,480 Speaker 1: It's great, a bunch of stuff, and in their about 367 00:24:33,520 --> 00:24:36,879 Speaker 1: section it reads today Piea, in addition to being the 368 00:24:36,920 --> 00:24:40,800 Speaker 1: fundamental access of the gastronomic tradition of the Valencian community, 369 00:24:41,080 --> 00:24:44,480 Speaker 1: has become an attractive world brand that is often misunderstood. 370 00:24:44,760 --> 00:24:48,359 Speaker 1: Wikipia is the organized response of the public to this 371 00:24:48,480 --> 00:24:52,520 Speaker 1: imbalance between what is believed to be and what it 372 00:24:52,680 --> 00:24:56,880 Speaker 1: really is. A source of knowledge and recognition around authentic 373 00:24:56,920 --> 00:25:02,679 Speaker 1: pieas made by everyone UM. One of the key members 374 00:25:02,680 --> 00:25:05,760 Speaker 1: of the team working at Wiki Paiea, jose Manuel gar Sarah, 375 00:25:05,880 --> 00:25:09,640 Speaker 1: explain some of the difficulties they face. Quote, we realize 376 00:25:09,680 --> 00:25:12,920 Speaker 1: the lack of understanding is as much our fault as anyone's. 377 00:25:13,160 --> 00:25:16,880 Speaker 1: We can't even come to an agreement ourselves constitutes real 378 00:25:16,920 --> 00:25:19,359 Speaker 1: piea so how can we expect the rest of the 379 00:25:19,400 --> 00:25:22,400 Speaker 1: world too. In a radius of sixty kilometers, you'll find 380 00:25:22,440 --> 00:25:26,639 Speaker 1: four very distinct pieas. Someone might say, I'm sorry, that's 381 00:25:26,640 --> 00:25:29,280 Speaker 1: not a piaa. What the hell are you talking about? 382 00:25:29,480 --> 00:25:33,960 Speaker 1: That's how my grandpa always made it? How I I 383 00:25:34,000 --> 00:25:36,240 Speaker 1: love this with it feels like every dish we talk 384 00:25:36,320 --> 00:25:41,040 Speaker 1: about this type of history of of disagreement and just 385 00:25:41,160 --> 00:25:44,840 Speaker 1: impassioned like no, like that is not how my grandparents 386 00:25:44,840 --> 00:25:48,920 Speaker 1: made it, So you are wrong. Um. And to this end, 387 00:25:49,200 --> 00:25:52,960 Speaker 1: there was in fact a piea gate hashtag back in 388 00:25:53,480 --> 00:25:56,720 Speaker 1: seen that that I believe was kicked off by um 389 00:25:56,960 --> 00:26:03,159 Speaker 1: English celebrity chef Jamie Oliver offering and then defending a 390 00:26:03,240 --> 00:26:08,119 Speaker 1: piea that included cerizo. Um. The thing with ceriso is 391 00:26:08,160 --> 00:26:11,960 Speaker 1: that it's it's a strong flavored ingredient, and so a 392 00:26:12,000 --> 00:26:16,840 Speaker 1: lot of like piea purists, I think, would say that, um, 393 00:26:16,880 --> 00:26:22,800 Speaker 1: that it's going to overwhelm the delicacy of the other ingredients. UM, 394 00:26:23,000 --> 00:26:27,800 Speaker 1: be overpowering. So so you know, UM, if you need 395 00:26:27,840 --> 00:26:30,520 Speaker 1: to read up on paie a gate, it's a really 396 00:26:31,160 --> 00:26:34,520 Speaker 1: fun bizarre rabbit hole. I found all of these articles 397 00:26:34,600 --> 00:26:38,879 Speaker 1: talking about like terrible versions of paea that celebrity chefs 398 00:26:38,920 --> 00:26:46,040 Speaker 1: had made. It was like and another thing Gordon Ramsey 399 00:26:46,080 --> 00:26:51,520 Speaker 1: and I'm like, yeah, and I think that's another thing 400 00:26:51,520 --> 00:26:55,359 Speaker 1: on Wiki paieas they said, like everyone's going to say 401 00:26:55,359 --> 00:26:57,640 Speaker 1: that their family recipe is the best, Like you can 402 00:26:57,640 --> 00:27:00,600 Speaker 1: say this. This restaurant, you might agree, is doing a 403 00:27:00,640 --> 00:27:04,879 Speaker 1: really good version, but your family recipes is gonna be 404 00:27:04,960 --> 00:27:12,600 Speaker 1: the best, of course, of course, of course, oh absolutely. 405 00:27:12,960 --> 00:27:16,479 Speaker 1: Um And speaking of like weird rabbit holes, I guess 406 00:27:16,880 --> 00:27:22,200 Speaker 1: um in Guierramo Novarro and his ad agency, we're looking 407 00:27:22,320 --> 00:27:26,040 Speaker 1: to promote one of their clients, a client at Dalton Rice. 408 00:27:26,880 --> 00:27:32,600 Speaker 1: So they decided to embark on a piea emoji mission. Yeah, 409 00:27:32,640 --> 00:27:36,160 Speaker 1: and he called up Spanish chef Jose Andre's for help, 410 00:27:36,520 --> 00:27:39,320 Speaker 1: who later said, of the whole thing, you can't just 411 00:27:39,440 --> 00:27:41,919 Speaker 1: pay these guys off. You have to convince them that 412 00:27:42,160 --> 00:27:45,760 Speaker 1: pie emoji is something that people will really you said, 413 00:27:45,800 --> 00:27:52,480 Speaker 1: it is really important. Um. So Andre's really wanted the 414 00:27:52,560 --> 00:27:57,320 Speaker 1: emoji to reflect true pie and not just rice with 415 00:27:57,400 --> 00:28:02,160 Speaker 1: stuff on it. Uh. So the emoji was greenlit in January, 416 00:28:02,400 --> 00:28:05,600 Speaker 1: and this was after the hashtag pie a emoji trended 417 00:28:05,640 --> 00:28:09,760 Speaker 1: in March with twenty thousand tweets that reached thirty five 418 00:28:09,840 --> 00:28:14,920 Speaker 1: million people. Still, when the emoji came out in December, 419 00:28:15,960 --> 00:28:21,760 Speaker 1: Navarro was none too happy. It had peace strip and 420 00:28:21,920 --> 00:28:29,880 Speaker 1: muscles peace peace. So Navarro went right to the source, 421 00:28:30,480 --> 00:28:34,000 Speaker 1: the inventor of the first emoji in Japan. Yes, he 422 00:28:34,119 --> 00:28:38,360 Speaker 1: flew there, he flew there about this pie a emoji. 423 00:28:39,480 --> 00:28:43,320 Speaker 1: Um and his determination paid off. I read he gave 424 00:28:43,360 --> 00:28:47,720 Speaker 1: a lot of impassioned speeches. Uh. And the emoji was 425 00:28:47,800 --> 00:28:51,400 Speaker 1: updated in April seventeen, or at least it was for Apple. 426 00:28:52,240 --> 00:28:56,600 Speaker 1: Some other platforms lagged behind, and Andres later said I'm 427 00:28:56,680 --> 00:29:00,960 Speaker 1: so upset at Bill Gates. Microsoft is the worst of 428 00:29:01,040 --> 00:29:03,640 Speaker 1: the worst ones, because well you look at this pie 429 00:29:03,840 --> 00:29:07,720 Speaker 1: emoji and you don't even know what it is. Wow, 430 00:29:08,360 --> 00:29:15,960 Speaker 1: Bill Gates, Bill Gates. He also called out Zuckerberg. Yeah see, okay, 431 00:29:16,000 --> 00:29:21,560 Speaker 1: I'm looking through my phones emoji right now, and I 432 00:29:21,560 --> 00:29:24,920 Speaker 1: mean what I what I can guess is meant to 433 00:29:25,160 --> 00:29:28,120 Speaker 1: maybe be piea. It looks like just like a hot 434 00:29:28,160 --> 00:29:31,440 Speaker 1: pot to me, maybe like a curry. It isn't the 435 00:29:31,520 --> 00:29:34,440 Speaker 1: right type of pan with the two handles, but it's 436 00:29:34,440 --> 00:29:37,120 Speaker 1: got like a like a like a chicken drumstick and 437 00:29:38,160 --> 00:29:41,880 Speaker 1: green beans, and are those lemons? I'm not even sure. Yeah, no, 438 00:29:42,000 --> 00:29:45,240 Speaker 1: it is limons. Well that's what it's supposed to be, 439 00:29:45,240 --> 00:29:48,000 Speaker 1: a lemon, because Andre's pot against that too. He was like, 440 00:29:48,000 --> 00:29:49,440 Speaker 1: I'm not sure where they put the lemon in there, 441 00:29:50,040 --> 00:29:54,640 Speaker 1: but that's the best we can get. Take it. The 442 00:29:54,680 --> 00:29:56,880 Speaker 1: green beans are supposed to be in there for yeah, 443 00:29:57,000 --> 00:29:59,080 Speaker 1: yeah they are, they are, and it's it is to 444 00:29:59,200 --> 00:30:03,480 Speaker 1: be fair clear green beans. Um. And like in like 445 00:30:03,520 --> 00:30:05,760 Speaker 1: a dark meat on the bone chicken is certainly not 446 00:30:05,840 --> 00:30:08,080 Speaker 1: unheard of in a piaa. So I feel like it's 447 00:30:09,120 --> 00:30:14,120 Speaker 1: it's halfway there. I feel like it doesn't scream piea 448 00:30:14,160 --> 00:30:19,880 Speaker 1: to me. Mm hmm hmm. Well what would scream piea 449 00:30:20,000 --> 00:30:25,200 Speaker 1: to you? You know, I think of the seafood type also, uh, 450 00:30:25,360 --> 00:30:27,360 Speaker 1: I think that you really have to have the texture 451 00:30:27,520 --> 00:30:29,960 Speaker 1: of the grains of rice apparent. And I know that 452 00:30:30,000 --> 00:30:33,120 Speaker 1: you're dealing in a very small medium here, so detail 453 00:30:33,320 --> 00:30:36,280 Speaker 1: is difficult. But um but but one of the one 454 00:30:36,280 --> 00:30:38,200 Speaker 1: of the things that I kept reading about over and 455 00:30:38,240 --> 00:30:42,920 Speaker 1: over again, UM is how important it is for UM 456 00:30:43,000 --> 00:30:47,320 Speaker 1: for the rice to be uh dry like like like 457 00:30:47,360 --> 00:30:53,800 Speaker 1: individual grains not um not sticky or mushy or swampy. Um. 458 00:30:54,360 --> 00:30:57,280 Speaker 1: I think that's the first time I've ever applied swampy 459 00:30:57,480 --> 00:31:00,880 Speaker 1: as a term to a food dish, and I hope 460 00:31:00,880 --> 00:31:02,440 Speaker 1: it's the last. I never want to think about that 461 00:31:02,480 --> 00:31:09,040 Speaker 1: again anyway. Um yeah, so so yeah, because the which 462 00:31:09,080 --> 00:31:10,840 Speaker 1: is why it looks more like a like a pot 463 00:31:10,840 --> 00:31:13,760 Speaker 1: of curry or something to me um in in my 464 00:31:14,040 --> 00:31:19,640 Speaker 1: Apple emoji bank. Yeah. I texted Lauren last night and 465 00:31:19,680 --> 00:31:22,880 Speaker 1: I was like, is this the pie emoji just sort 466 00:31:22,880 --> 00:31:27,320 Speaker 1: of randomly sounds cut. It's when I typed in pieo, 467 00:31:27,400 --> 00:31:31,520 Speaker 1: that's what came up as an emoji. Oh okay, Uh, 468 00:31:32,080 --> 00:31:36,000 Speaker 1: I think that's it. I mean, there's no other there's 469 00:31:36,040 --> 00:31:45,280 Speaker 1: no alternative that is more piea than that. I love 470 00:31:45,280 --> 00:31:51,280 Speaker 1: how often we get to talk about emojis. It's an 471 00:31:51,280 --> 00:31:55,600 Speaker 1: important part of our modern cultural landscape, you know. Yeah, 472 00:31:55,640 --> 00:32:01,840 Speaker 1: and food is a big part of it. Yeah. Yeah, well, uh, 473 00:32:02,160 --> 00:32:05,240 Speaker 1: we'll see. We'll keep tabs on what happens with the 474 00:32:05,280 --> 00:32:11,080 Speaker 1: piea future. But yeah, that's about what we have to 475 00:32:11,120 --> 00:32:15,200 Speaker 1: say on pie from now. It is. Um. We do 476 00:32:15,320 --> 00:32:17,640 Speaker 1: have some listener mail for you, but first we've got 477 00:32:17,680 --> 00:32:19,440 Speaker 1: one more quick break for a word from our sponsor 478 00:32:28,760 --> 00:32:31,720 Speaker 1: and we're back. Thank you sponsor. Yes, thank you, and 479 00:32:31,760 --> 00:32:40,480 Speaker 1: we're back with listener. Oh that was lovely? Was it? 480 00:32:41,880 --> 00:32:45,680 Speaker 1: I thought it was? And I have the last say 481 00:32:46,400 --> 00:32:51,520 Speaker 1: on this listener mail bit you do, so there it 482 00:32:51,720 --> 00:33:02,000 Speaker 1: was lovely, Lauren go Yeah, Anthony wrote Ice Wines. When 483 00:33:02,000 --> 00:33:05,080 Speaker 1: I lived in Massachusetts, my father created a tradition of 484 00:33:05,120 --> 00:33:07,840 Speaker 1: traveling to Stow, Vermont in August to attend an annual 485 00:33:07,920 --> 00:33:10,240 Speaker 1: car show. When people here Stow they think of a 486 00:33:10,280 --> 00:33:12,560 Speaker 1: ski town, which it is, having the best slopes in 487 00:33:12,560 --> 00:33:15,719 Speaker 1: the region, but still is also wonderful in the summer. 488 00:33:15,960 --> 00:33:18,640 Speaker 1: We continued this tradition until I was of age to drink, 489 00:33:18,680 --> 00:33:22,040 Speaker 1: and then we start exploring other areas around Stow, and 490 00:33:22,080 --> 00:33:24,880 Speaker 1: one of these trips we found the winery Boyden Valley 491 00:33:25,480 --> 00:33:31,720 Speaker 1: UH in Cambridge, Vermont, just past Smugglers Notch. Everything they 492 00:33:31,760 --> 00:33:34,840 Speaker 1: offer here is amazing. To make the story shorter, we 493 00:33:34,880 --> 00:33:37,840 Speaker 1: continued my father's tradition well passed as death and extended 494 00:33:37,880 --> 00:33:40,080 Speaker 1: it to my family with my wife and children until 495 00:33:40,120 --> 00:33:42,920 Speaker 1: we moved to Florida. Boyden Valley continues to be our 496 00:33:42,960 --> 00:33:45,560 Speaker 1: favorite winery and we order from them over the internet. 497 00:33:45,760 --> 00:33:48,640 Speaker 1: They boldly try new things and use the Vermont region 498 00:33:48,760 --> 00:33:51,760 Speaker 1: to make unique and very appetizing wine. As much as 499 00:33:51,800 --> 00:33:56,560 Speaker 1: I love grape wines, they make astounding blueberry, strawberry, discontinued cranberry, 500 00:33:56,560 --> 00:34:00,920 Speaker 1: and even rhubarb wines. Their ice wines are all so immaculate, 501 00:34:01,000 --> 00:34:02,840 Speaker 1: and I suggest you tried them if you want to 502 00:34:02,920 --> 00:34:08,520 Speaker 1: enjoin experience better than what you had at Disney. I'm 503 00:34:08,560 --> 00:34:16,000 Speaker 1: into it absolutely. Oh gosh. Um. Yeah, I've got family 504 00:34:16,040 --> 00:34:19,480 Speaker 1: from from up around near Ish there, like the New 505 00:34:19,520 --> 00:34:22,439 Speaker 1: Hampshire Vermont sort of region. Um, But but I haven't 506 00:34:22,480 --> 00:34:25,359 Speaker 1: done a whole lot of exploring. Usually when we're hanging out, 507 00:34:25,400 --> 00:34:28,360 Speaker 1: we're you know, just doing real tight family kind of stuffs. 508 00:34:28,440 --> 00:34:33,520 Speaker 1: So oh now I want to Yes, Yes, I've I've 509 00:34:33,560 --> 00:34:36,160 Speaker 1: teetered on the edge of getting some ice wine. I 510 00:34:36,200 --> 00:34:39,279 Speaker 1: found like three or four in Atlanta, Atlanta, and I'm like, 511 00:34:41,080 --> 00:34:44,200 Speaker 1: I definitely have not been out to a store that 512 00:34:44,360 --> 00:34:48,360 Speaker 1: would have it since we were talking about it. But 513 00:34:50,560 --> 00:34:53,480 Speaker 1: when I go, when I go, who knows, who knows, 514 00:34:54,840 --> 00:35:00,840 Speaker 1: who knows? Only time can do absolutely heck. Kristen wrote, 515 00:35:01,160 --> 00:35:03,800 Speaker 1: I had to write as I listened to the Scrapple episode. 516 00:35:04,120 --> 00:35:06,720 Speaker 1: I grew up in Dover, Delaware, and Scrapple was always 517 00:35:06,719 --> 00:35:08,719 Speaker 1: in our fridge, and I just assumed the rest of 518 00:35:08,719 --> 00:35:11,240 Speaker 1: the world was as fortunate as I in that respect. 519 00:35:11,760 --> 00:35:14,239 Speaker 1: I eventually learned that was sadly not the case, and 520 00:35:14,239 --> 00:35:16,160 Speaker 1: I've had to explain what it is and how much 521 00:35:16,200 --> 00:35:19,160 Speaker 1: I love it too many over the years. My favorite 522 00:35:19,160 --> 00:35:20,480 Speaker 1: way to eat it as a kid was in a 523 00:35:20,560 --> 00:35:23,520 Speaker 1: sandwich of buttered toast and ketchup. Now it's with a 524 00:35:23,600 --> 00:35:26,200 Speaker 1: runny egg on top. The trick is to cut just 525 00:35:26,360 --> 00:35:28,880 Speaker 1: the right thickness in a slice so that the outside 526 00:35:28,880 --> 00:35:32,520 Speaker 1: gets super crisp while the inside stays soft. There's a 527 00:35:32,520 --> 00:35:35,880 Speaker 1: popular flea market in Amish food market in Dover called Spences, 528 00:35:36,080 --> 00:35:37,800 Speaker 1: and lines for their scrapple egg and cheese on a 529 00:35:37,880 --> 00:35:41,600 Speaker 1: roll sandwiches are often very long. My brother also tells 530 00:35:41,600 --> 00:35:44,239 Speaker 1: me there's a local pizza place that offers scrapple as 531 00:35:44,280 --> 00:35:46,960 Speaker 1: a topping, though I have yet to try it. I 532 00:35:47,000 --> 00:35:49,960 Speaker 1: currently live in central Pennsylvania, and while scrapple is certainly 533 00:35:50,000 --> 00:35:52,680 Speaker 1: a thing here, I've even had several homemade versions over 534 00:35:52,719 --> 00:35:55,680 Speaker 1: the years. The brand I grew up eating, called kirbyan 535 00:35:55,760 --> 00:35:59,840 Speaker 1: Holloway out of Harrington, Delaware, is not available, and no 536 00:36:00,080 --> 00:36:02,799 Speaker 1: other kind I've ever had comes close to it. It's 537 00:36:02,880 --> 00:36:06,560 Speaker 1: dark and spicy and just the best. So to answer 538 00:36:06,640 --> 00:36:09,959 Speaker 1: your question, Lauren, yes, you can have it shipped, which 539 00:36:10,000 --> 00:36:13,640 Speaker 1: I have done in times of desperation. Otherwise, whenever I 540 00:36:13,680 --> 00:36:15,920 Speaker 1: go home for a visit, I always return with several 541 00:36:15,920 --> 00:36:19,280 Speaker 1: pounds to tide me and my kids over. Piece of advice, 542 00:36:19,320 --> 00:36:21,520 Speaker 1: if you want to stock up and freeze some slice 543 00:36:21,520 --> 00:36:23,560 Speaker 1: it first and lay the slices out on a cookie 544 00:36:23,600 --> 00:36:25,759 Speaker 1: sheet to freeze, then store them in a freezer bag. 545 00:36:25,840 --> 00:36:28,080 Speaker 1: Or if you're like me and storing a lot, vacuum 546 00:36:28,120 --> 00:36:31,160 Speaker 1: sealing smaller portions to keep it extra fresh, you can 547 00:36:31,160 --> 00:36:33,680 Speaker 1: put the frozen slices directly into a hot pan and 548 00:36:33,719 --> 00:36:36,880 Speaker 1: they turn out great every time. If you freeze the 549 00:36:36,920 --> 00:36:46,400 Speaker 1: whole block and then though it'll be mealy. Oh I. 550 00:36:46,760 --> 00:36:49,000 Speaker 1: This is one of the joyous things about doing a 551 00:36:49,040 --> 00:36:51,960 Speaker 1: food show is that I not infrequently have cravings for 552 00:36:52,000 --> 00:36:57,800 Speaker 1: foods that I've never had uh and I have had scrapple, 553 00:36:57,920 --> 00:37:00,279 Speaker 1: but like, I haven't had like that particular. I'm like, 554 00:37:00,360 --> 00:37:07,480 Speaker 1: I just sounds so delicious. And I love UH as 555 00:37:07,560 --> 00:37:11,720 Speaker 1: as we've u' as I've alluded to in past episodes. 556 00:37:11,760 --> 00:37:15,239 Speaker 1: I love like regional pizza topics. Yeah, and I love 557 00:37:15,320 --> 00:37:18,160 Speaker 1: that there's a place that you can get scrapple as 558 00:37:18,160 --> 00:37:24,560 Speaker 1: a pizza. Beautiful, it really is. It really is. Well 559 00:37:24,880 --> 00:37:28,960 Speaker 1: one day, one day. Um. In the meantime, thanks to 560 00:37:29,080 --> 00:37:31,360 Speaker 1: both of those listeners wore writing to us. If you 561 00:37:31,360 --> 00:37:33,560 Speaker 1: would like to write to us, you can. Our email 562 00:37:33,640 --> 00:37:36,280 Speaker 1: is hello at savor pod dot com. We are also 563 00:37:36,360 --> 00:37:39,160 Speaker 1: on social media. You can find us on Twitter, Facebook, 564 00:37:39,239 --> 00:37:42,279 Speaker 1: and Instagram at savor pod and we do hope to 565 00:37:42,320 --> 00:37:44,920 Speaker 1: hear from you. Safer is production of by Heart Radio. 566 00:37:45,040 --> 00:37:47,319 Speaker 1: For more podcasts my Heart Radio, you can visit the 567 00:37:47,320 --> 00:37:49,959 Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen 568 00:37:50,000 --> 00:37:52,879 Speaker 1: to your favorite shows. Thanks as always to our superproducers 569 00:37:52,920 --> 00:37:55,600 Speaker 1: Stylan Fagan and Andrew Howard. Thanks to you for listening, 570 00:37:55,640 --> 00:37:57,319 Speaker 1: and we hope that lots more good things are coming 571 00:37:57,360 --> 00:37:57,719 Speaker 1: your way.