1 00:00:09,400 --> 00:00:11,800 Speaker 1: Hello, and welcome to Saber production of iHeart Radio. I'm 2 00:00:11,800 --> 00:00:12,800 Speaker 1: Annie Reese and I'm. 3 00:00:12,680 --> 00:00:15,360 Speaker 2: Mourned vocal Bomb, and today we have another listener mail 4 00:00:15,400 --> 00:00:16,239 Speaker 2: episode for you. 5 00:00:17,920 --> 00:00:21,840 Speaker 1: Yes, I don't know which one it is off the 6 00:00:21,880 --> 00:00:22,640 Speaker 1: top of my head. 7 00:00:23,880 --> 00:00:25,320 Speaker 3: Further research is needed. 8 00:00:25,520 --> 00:00:27,960 Speaker 2: I can I can find this out for us, but 9 00:00:28,120 --> 00:00:29,880 Speaker 2: I don't know off the top of my head either. 10 00:00:31,800 --> 00:00:37,240 Speaker 3: It will all become clear by the time it published. 11 00:00:37,560 --> 00:00:38,680 Speaker 2: There there you go. 12 00:00:38,840 --> 00:00:44,839 Speaker 1: Absolutely, Yes, We've had a lot of surprise travel and 13 00:00:44,960 --> 00:00:53,680 Speaker 1: things going on recently, so it will get there. 14 00:00:52,880 --> 00:00:55,520 Speaker 2: I think it's number twenty. 15 00:00:57,120 --> 00:00:59,400 Speaker 3: Yeah, I knew it was up in the whatever. 16 00:01:00,120 --> 00:01:01,920 Speaker 2: What a momentous occasion. 17 00:01:02,200 --> 00:01:06,280 Speaker 3: Very momentous. Yeah, oh my what titles? 18 00:01:06,680 --> 00:01:10,959 Speaker 2: Yea, And what a silly thing for us to both forget. 19 00:01:13,000 --> 00:01:15,200 Speaker 1: Well, I feel like every time I'm kind of like, 20 00:01:15,400 --> 00:01:20,360 Speaker 1: which one is it? So it's always sort of rolling 21 00:01:20,360 --> 00:01:23,960 Speaker 1: with the punches a little bit. Yeah, But that being said, 22 00:01:24,000 --> 00:01:26,880 Speaker 1: we do love these We love getting the opportunity to 23 00:01:26,920 --> 00:01:30,440 Speaker 1: do them. Oh yeah, we love that you all write 24 00:01:30,440 --> 00:01:35,080 Speaker 1: in and that kind of bounce off each other and 25 00:01:35,200 --> 00:01:38,319 Speaker 1: share these things with us. And as I said in 26 00:01:38,360 --> 00:01:41,640 Speaker 1: the last one, by the time this comes out, I 27 00:01:41,680 --> 00:01:43,760 Speaker 1: don't think this will be a problem, but I try 28 00:01:43,760 --> 00:01:47,000 Speaker 1: to answer listener mail before it comes. 29 00:01:46,920 --> 00:01:49,600 Speaker 2: Oh, before we say it out loud. Huh. 30 00:01:49,640 --> 00:01:51,200 Speaker 3: And I have not done that as well. 31 00:01:51,280 --> 00:01:55,880 Speaker 1: Now we're recording okay, but I'm planning on doing it tomorrow. Also, 32 00:01:56,280 --> 00:02:02,160 Speaker 1: the backlog of social media is substantial, but. 33 00:02:03,600 --> 00:02:04,360 Speaker 3: We'll get to it. 34 00:02:04,480 --> 00:02:07,960 Speaker 2: We will, we will. Yes, that's uh, yeah, I've I've 35 00:02:07,960 --> 00:02:10,480 Speaker 2: been taking a mental health break from a lot of 36 00:02:10,520 --> 00:02:14,160 Speaker 2: social media for in terms of our feeds, kind of 37 00:02:14,160 --> 00:02:17,040 Speaker 2: an embarrassingly long time. But but we're all doing what 38 00:02:17,080 --> 00:02:20,240 Speaker 2: we can. I'm tempting to get back into it. I 39 00:02:20,280 --> 00:02:22,760 Speaker 2: got back into Twitter first because that one's easiest for me. 40 00:02:22,880 --> 00:02:23,600 Speaker 2: So here we are. 41 00:02:24,360 --> 00:02:29,880 Speaker 1: Yes, yes, don't worry, We're it's still there. Of course, 42 00:02:31,240 --> 00:02:32,760 Speaker 1: we will get to it. We will get to it. 43 00:02:32,840 --> 00:02:34,360 Speaker 3: We have not forgotten, I guess. 44 00:02:34,680 --> 00:02:40,120 Speaker 1: No. All right, so let us get into some of 45 00:02:40,160 --> 00:02:47,399 Speaker 1: this mail, starting with hi, may I believe we've pronounced 46 00:02:47,400 --> 00:02:52,120 Speaker 1: it Jamie and him, so please write in and correct 47 00:02:52,240 --> 00:02:53,800 Speaker 1: us if we've gotten it wrong. 48 00:02:53,880 --> 00:02:56,600 Speaker 2: I'm so sorry, please please, yes, sorry and thank you. 49 00:02:57,200 --> 00:02:58,320 Speaker 3: Yes, sorry and thank you. 50 00:02:59,000 --> 00:03:04,280 Speaker 1: Wrote your favorite Capybert fact person here, or maybe least 51 00:03:04,639 --> 00:03:08,320 Speaker 1: favorite person on what the fact was? I was super 52 00:03:08,360 --> 00:03:11,680 Speaker 1: excited to see the title including Kotilla in it pop up. 53 00:03:12,160 --> 00:03:15,320 Speaker 1: My husband was born in Kotilla de Dea Pause, Mexico, 54 00:03:15,600 --> 00:03:18,720 Speaker 1: and moved to the US when he was seven. Whenever 55 00:03:18,800 --> 00:03:21,480 Speaker 1: anyone asked me where he's from, I tell them that 56 00:03:21,560 --> 00:03:27,000 Speaker 1: he's from the Wisconsin of Mexico. We love eating Kotia cheese, 57 00:03:27,120 --> 00:03:29,600 Speaker 1: especially when my mother in law brings a fresh wheel 58 00:03:29,680 --> 00:03:32,880 Speaker 1: back with her from a trip to Mexico. I personally 59 00:03:33,000 --> 00:03:35,360 Speaker 1: enjoy it when it's a little dryer, but we like 60 00:03:35,400 --> 00:03:37,480 Speaker 1: it both ways and enjoy it on a lot of 61 00:03:37,520 --> 00:03:40,520 Speaker 1: different foods. Unfortunately, I don't have a picture of a 62 00:03:40,520 --> 00:03:43,880 Speaker 1: wheel of Kotia cheese handy, but my in laws are 63 00:03:43,880 --> 00:03:46,640 Speaker 1: going to Mexico at the end of the year, so 64 00:03:46,760 --> 00:03:49,240 Speaker 1: hopefully she will be bringing some back and I'll try 65 00:03:49,240 --> 00:03:54,760 Speaker 1: to remember to send a picture along. Yes, please do 66 00:03:55,920 --> 00:03:57,760 Speaker 1: I love the Wisconsin of Mexico. 67 00:03:57,880 --> 00:04:02,360 Speaker 3: That's a great, great scripture. 68 00:04:04,080 --> 00:04:06,320 Speaker 2: Really says everything, everything just right there. 69 00:04:06,440 --> 00:04:12,600 Speaker 1: Yeah, yeah, this just sounds so nice. It sounds so 70 00:04:12,720 --> 00:04:17,960 Speaker 1: lovely to get a big wheel of Cochia cheese and 71 00:04:18,800 --> 00:04:20,680 Speaker 1: put it on all kinds of things. 72 00:04:20,560 --> 00:04:22,880 Speaker 2: Right, and yeah, just having an absolute glut of the 73 00:04:22,920 --> 00:04:25,240 Speaker 2: stuff and being like, all right, what what are we 74 00:04:25,279 --> 00:04:26,279 Speaker 2: gonna cheese up today? 75 00:04:26,400 --> 00:04:28,120 Speaker 3: Yeah? 76 00:04:28,600 --> 00:04:32,240 Speaker 1: We always like cheese and that is for sure, and 77 00:04:32,360 --> 00:04:36,560 Speaker 1: we love Keeby bear Fax, so don't worry about that. 78 00:04:37,200 --> 00:04:39,720 Speaker 2: Oh yeah, never, never worry about that part. 79 00:04:40,880 --> 00:04:44,599 Speaker 3: No, we're we're good. 80 00:04:45,839 --> 00:04:49,680 Speaker 1: But yeah, I hope I hope that you get a 81 00:04:49,760 --> 00:04:53,159 Speaker 1: good wheel of cheese, yeah soon, and that we'll be 82 00:04:53,200 --> 00:04:54,200 Speaker 1: waiting on a picture. 83 00:04:54,520 --> 00:04:57,240 Speaker 2: And if your in laws come come back with with 84 00:04:57,760 --> 00:05:02,520 Speaker 2: any exciting other food stories, definitely pass them along. Yes, 85 00:05:03,000 --> 00:05:09,839 Speaker 2: please please, Christine wrote, I'm supposed to be writing up 86 00:05:09,839 --> 00:05:12,000 Speaker 2: some notes for a discord meeting later this evening, but 87 00:05:12,160 --> 00:05:15,880 Speaker 2: my cat Samson decided he wanted lap time. It's rarely 88 00:05:15,920 --> 00:05:18,680 Speaker 2: a good idea to ignore a six kilo snowshoe who 89 00:05:18,720 --> 00:05:22,080 Speaker 2: bites when he gets annoyed. So here we are. With 90 00:05:22,160 --> 00:05:25,120 Speaker 2: regard to Knolly, it wouldn't surprise me if they developed 91 00:05:25,120 --> 00:05:27,919 Speaker 2: from a Middle Eastern recipe. One recipe I've made in 92 00:05:27,960 --> 00:05:32,520 Speaker 2: the past is a sabi zeyneb or fingers of zeneb, 93 00:05:32,640 --> 00:05:35,799 Speaker 2: which are deep fried pastry tubes stuffed with a sweetened 94 00:05:35,880 --> 00:05:39,240 Speaker 2: nut paste, typically a mix of almonds, pistachios, and sugar, 95 00:05:39,560 --> 00:05:43,240 Speaker 2: moistened with rose water and perfumed with musk. The recipe 96 00:05:43,240 --> 00:05:46,000 Speaker 2: I use comes from a thirteenth century Egyptian cookbook called 97 00:05:46,120 --> 00:05:49,160 Speaker 2: The Treasure Trove of Benefits and Variety at the Table. 98 00:05:50,160 --> 00:05:53,280 Speaker 2: These sweet treats are popular all over the Southwest Asia 99 00:05:53,480 --> 00:05:56,880 Speaker 2: North African world, though the fillings vary considerably, from a 100 00:05:57,000 --> 00:06:00,880 Speaker 2: sweetened semalina custard to a spiced sugar paste, to sweetened 101 00:06:00,960 --> 00:06:04,560 Speaker 2: cheese or a nutpaste like mine. Probably very few people 102 00:06:04,680 --> 00:06:07,680 Speaker 2: use musk anymore because edible synthetic musk seems to be 103 00:06:07,720 --> 00:06:12,080 Speaker 2: something only Australians use instantly. If anyone wants to get 104 00:06:12,080 --> 00:06:17,280 Speaker 2: into canola making, you may see non sticknle tubes. Avoid them. 105 00:06:17,600 --> 00:06:20,440 Speaker 2: Nonstick surfaces don't like high heat, and after one or 106 00:06:20,480 --> 00:06:22,640 Speaker 2: two dips in deep fry oil, the coating will start 107 00:06:22,640 --> 00:06:26,920 Speaker 2: flaking off, which is bad. The stainless steel ones are 108 00:06:26,920 --> 00:06:29,680 Speaker 2: wonderfully nonstick because they get seasoned by the cooking oil 109 00:06:29,760 --> 00:06:33,520 Speaker 2: similar to cast iron. And with regard to the breast cakes, 110 00:06:34,360 --> 00:06:37,520 Speaker 2: they were a favorite of the Marquis de Sade, who 111 00:06:37,560 --> 00:06:40,479 Speaker 2: whiled away his time in prison eating cakes. He added 112 00:06:40,520 --> 00:06:43,240 Speaker 2: Spanish fly to his I doubt the Scilian nuns did 113 00:06:43,240 --> 00:06:46,600 Speaker 2: the same. I've also included a couple pictures of Samson 114 00:06:47,120 --> 00:06:51,000 Speaker 2: belly rubes not only allowed, but actively encouraged, and a 115 00:06:51,000 --> 00:06:51,800 Speaker 2: plate of fingers. 116 00:06:54,720 --> 00:07:00,040 Speaker 3: Oh syous. Yeah, you know, sometimes you just gotta. 117 00:07:00,560 --> 00:07:03,600 Speaker 2: Yeah, sometimes it's lap time and there's nothing. I hey, 118 00:07:03,880 --> 00:07:08,479 Speaker 2: I my cat only weighs about ten pounds, and I 119 00:07:08,640 --> 00:07:10,480 Speaker 2: let him boss me around too. So here we are. 120 00:07:11,720 --> 00:07:12,280 Speaker 3: It's true. 121 00:07:13,240 --> 00:07:17,679 Speaker 1: Appeared in several cameo appearances in Savor. 122 00:07:18,200 --> 00:07:23,360 Speaker 2: Yeah, especially in the early days. Yeah, of recording remotely. 123 00:07:24,600 --> 00:07:30,480 Speaker 1: Yes, yes, well I think this you always write in 124 00:07:30,480 --> 00:07:38,320 Speaker 1: with the best theories and uh context, historical context. Yeah, 125 00:07:38,400 --> 00:07:42,000 Speaker 1: this makes sense to me, right, that feels in line 126 00:07:42,000 --> 00:07:46,000 Speaker 1: with what we were talking about. And I love your 127 00:07:46,360 --> 00:07:54,000 Speaker 1: very strong opinion about non stick. It can only do Oh, 128 00:07:54,080 --> 00:07:54,760 Speaker 1: I'm yeah. 129 00:07:54,800 --> 00:07:58,080 Speaker 2: I'm generally a non stick like a non non stick 130 00:07:58,160 --> 00:08:00,240 Speaker 2: human person if I can, because I'm just like, oh, 131 00:08:00,320 --> 00:08:02,480 Speaker 2: that coating's got I'm going to do something to ruin it, 132 00:08:02,560 --> 00:08:07,400 Speaker 2: and then I'm going to feel weird about ingesting nonstick coating. 133 00:08:07,600 --> 00:08:15,680 Speaker 1: So yeah, yeah, it makes sense, it makes sense. I 134 00:08:15,720 --> 00:08:19,560 Speaker 1: can see it not working out in this case. And 135 00:08:19,600 --> 00:08:22,480 Speaker 1: a lot of people wrote in about how their specific 136 00:08:22,800 --> 00:08:26,920 Speaker 1: preferences when it comes to cooking cannoli. So I think 137 00:08:26,960 --> 00:08:32,200 Speaker 1: most people were yes in line with this, and I 138 00:08:32,200 --> 00:08:40,600 Speaker 1: do like this extra fact Marquis to sed Yeah, that's 139 00:08:41,280 --> 00:08:42,080 Speaker 1: that's pretty good. 140 00:08:42,200 --> 00:08:45,760 Speaker 3: I did not run across that in my research, but. 141 00:08:46,320 --> 00:08:48,800 Speaker 2: Yeah, heck, I can't even remember the last time that 142 00:08:48,840 --> 00:08:51,640 Speaker 2: I ran across a Marquis de sad fact while looking 143 00:08:51,720 --> 00:08:52,200 Speaker 2: up food. 144 00:08:52,400 --> 00:08:58,760 Speaker 3: So here we are, I know well. 145 00:08:58,960 --> 00:09:04,800 Speaker 1: Another opinion email about Connoli, Steph wrote I had to 146 00:09:04,840 --> 00:09:08,600 Speaker 1: write in after I was inadvertently triggered by your canole episode. 147 00:09:09,720 --> 00:09:12,880 Speaker 1: Like Lauren, I don't have many opinions about connoli, but 148 00:09:12,960 --> 00:09:17,200 Speaker 1: one of my strong opinions is cream horns are not conole. 149 00:09:18,200 --> 00:09:22,200 Speaker 1: This shouldn't be an unpopular opinion, but apparently I am 150 00:09:22,240 --> 00:09:26,480 Speaker 1: in the minority in Alberta. I have been disappointed several 151 00:09:26,520 --> 00:09:31,480 Speaker 1: times by accepting a canoli from a well meaning question 152 00:09:31,559 --> 00:09:35,280 Speaker 1: mark friend, only to be presented with a cream horn. 153 00:09:35,960 --> 00:09:40,640 Speaker 1: What's worse is that so called bakeries here often miss 154 00:09:40,720 --> 00:09:45,200 Speaker 1: labeled cream horns as connoli. Don't get me wrong, I'll 155 00:09:45,240 --> 00:09:48,560 Speaker 1: eat a free cream horn, but conoli they are not. 156 00:09:49,640 --> 00:09:52,800 Speaker 1: In case you don't believe me, please see the link 157 00:09:52,880 --> 00:09:57,440 Speaker 1: below for one of the most prolific offenders If you 158 00:09:57,559 --> 00:10:02,080 Speaker 1: look closely, you'll see their canole are actually pastry cylinders 159 00:10:02,200 --> 00:10:04,640 Speaker 1: filled with flavored whipped cream. 160 00:10:05,360 --> 00:10:10,400 Speaker 2: Hmmm oh oh yeah, see that is that is I 161 00:10:10,400 --> 00:10:15,360 Speaker 2: mean right, like also delightful. I'm not mad about a 162 00:10:15,400 --> 00:10:19,559 Speaker 2: pastry cylinder filled with flavored whipped cream, but it's not a. 163 00:10:19,520 --> 00:10:24,720 Speaker 1: Can only right right, I mean you're setting yourself up 164 00:10:24,720 --> 00:10:28,280 Speaker 1: for disappointment at a certain point, even if the thing 165 00:10:28,400 --> 00:10:30,440 Speaker 1: is good, but if it's not what you were. 166 00:10:31,880 --> 00:10:32,520 Speaker 3: Expecting. 167 00:10:32,679 --> 00:10:37,720 Speaker 1: Yeah, yeah, it's it's a rare case that you're going 168 00:10:37,800 --> 00:10:40,080 Speaker 1: to be really excited about that. 169 00:10:40,400 --> 00:10:43,440 Speaker 2: Yeah, yeah, that is a that is a very fair 170 00:10:43,520 --> 00:10:47,000 Speaker 2: strong opinion. I stand with you. I don't know who 171 00:10:47,040 --> 00:10:48,440 Speaker 2: we can write to to fix this. 172 00:10:51,200 --> 00:10:57,000 Speaker 1: I like that you're questioning your friends bakeries who would dare. 173 00:10:57,240 --> 00:10:59,880 Speaker 2: Yeah, fairly that. 174 00:11:01,320 --> 00:11:05,520 Speaker 4: You're standing up for what's right, conspiracy, keep fighting the 175 00:11:05,559 --> 00:11:13,719 Speaker 4: good fight. Yes, yes indeed, Jen wrote on Twitter as 176 00:11:13,760 --> 00:11:17,400 Speaker 4: I said here, we are aquavit. I have Danish great 177 00:11:17,480 --> 00:11:20,320 Speaker 4: grandparents and we have a tradition now that every Sunday 178 00:11:20,400 --> 00:11:24,000 Speaker 4: we have Danish lunch. It is pickled harring on rye 179 00:11:24,160 --> 00:11:27,480 Speaker 4: beer and a few glasses of aquavit. You raise your glass, 180 00:11:27,559 --> 00:11:31,080 Speaker 4: say skull and knock it back. Make those fish swim. 181 00:11:31,440 --> 00:11:33,640 Speaker 2: My Danish great grandfather used to say that, and it's 182 00:11:33,679 --> 00:11:36,520 Speaker 2: stuck in the family, looks gone. After you drink it, 183 00:11:36,559 --> 00:11:38,360 Speaker 2: there will be a few drops left in your glass. 184 00:11:38,640 --> 00:11:41,720 Speaker 2: Pour those in your beer. We do this most Sundays 185 00:11:41,760 --> 00:11:45,040 Speaker 2: and most recently at our nana's funeral. Nothing warms you 186 00:11:45,120 --> 00:11:48,480 Speaker 2: up like aquavit when it hits bottom. Being in Canada, 187 00:11:48,559 --> 00:11:50,640 Speaker 2: we have a hard time getting it here due to 188 00:11:50,920 --> 00:11:54,640 Speaker 2: label laws. Because we have two official languages, French and English. 189 00:11:54,679 --> 00:11:57,400 Speaker 2: Labels are supposed to be on everything. Sometimes they refuse 190 00:11:57,480 --> 00:11:58,760 Speaker 2: to put a French label on. 191 00:12:01,440 --> 00:12:02,040 Speaker 3: Interesting. 192 00:12:02,600 --> 00:12:07,040 Speaker 1: Yeah, I love this tradition though, Oh. 193 00:12:06,920 --> 00:12:10,480 Speaker 2: Yeah, make those fish swim. Love it. 194 00:12:11,480 --> 00:12:19,040 Speaker 1: That's a great say. I always love learning about traditions 195 00:12:19,080 --> 00:12:24,000 Speaker 1: like this. It feels like everybody has something that they do. 196 00:12:24,600 --> 00:12:28,400 Speaker 2: Some small family thing, right that. Yeah, that's that's actually 197 00:12:28,440 --> 00:12:31,320 Speaker 2: really precious and and an individual and great. 198 00:12:32,040 --> 00:12:36,360 Speaker 1: Yeah, so thank you for sharing for sharing that with us. 199 00:12:37,520 --> 00:12:40,400 Speaker 1: We do have even more listener mail for you. 200 00:12:40,800 --> 00:12:43,560 Speaker 2: We do, but first we've got a quick break forward 201 00:12:43,559 --> 00:12:44,960 Speaker 2: from our sponsors. 202 00:12:54,000 --> 00:12:54,520 Speaker 3: And we're back. 203 00:12:54,520 --> 00:13:00,160 Speaker 1: Thank you sponsors, Yes, thank you, so, Diana wrote, and again, 204 00:13:00,240 --> 00:13:04,480 Speaker 1: please let me know if I'm mispronouncing that. So I 205 00:13:04,559 --> 00:13:07,200 Speaker 1: have been a listener to the podcast since the very 206 00:13:07,280 --> 00:13:12,199 Speaker 1: first episode, though, like many, the pandemic shifted my listening 207 00:13:12,240 --> 00:13:14,800 Speaker 1: habits and I got way behind. I just listened to 208 00:13:14,840 --> 00:13:17,719 Speaker 1: your tray Lacha's episode and I just had to write in. 209 00:13:18,200 --> 00:13:20,920 Speaker 1: I started making a tray lay Cha's cake for the 210 00:13:20,960 --> 00:13:24,840 Speaker 1: anniversary of some good friends of mine. We pandemiced with 211 00:13:24,960 --> 00:13:28,040 Speaker 1: these friends, trading off each week whose house our kids 212 00:13:28,040 --> 00:13:30,800 Speaker 1: would school at, and sharing family dinners every couple of 213 00:13:30,880 --> 00:13:34,040 Speaker 1: weeks to keep our sanity. I don't know that we 214 00:13:34,040 --> 00:13:37,400 Speaker 1: would have made it without them. Our friends got married 215 00:13:37,400 --> 00:13:40,040 Speaker 1: on New Year's and trayce Lache's was their favorite dessert 216 00:13:40,200 --> 00:13:43,840 Speaker 1: from their honeymoon, though since then one has been shifting 217 00:13:43,880 --> 00:13:46,320 Speaker 1: their taste more and more towards the savory, and so 218 00:13:46,480 --> 00:13:50,440 Speaker 1: making a cake worth their palate had to be something special. 219 00:13:51,080 --> 00:13:54,200 Speaker 1: I took on the challenge. I mean, who couldn't ask 220 00:13:54,320 --> 00:13:57,360 Speaker 1: for a better muse to create something delicious and requested 221 00:13:57,480 --> 00:14:01,520 Speaker 1: each year. They are a family that loves spicy, and 222 00:14:01,559 --> 00:14:03,960 Speaker 1: I also wanted to make it a layered cake because 223 00:14:04,160 --> 00:14:08,160 Speaker 1: why not break rules as well? Here is where we landed. 224 00:14:08,480 --> 00:14:11,120 Speaker 1: I make a cinnamon sponge and soak it in cinnamon 225 00:14:11,160 --> 00:14:15,240 Speaker 1: and fused tray ledges overnight. From the filling, I make 226 00:14:15,360 --> 00:14:18,360 Speaker 1: either a chocolate ganache or a chocolate pastry cream that 227 00:14:18,400 --> 00:14:22,040 Speaker 1: has been fused with red pepper flake and cinnamon. I 228 00:14:22,080 --> 00:14:25,000 Speaker 1: then top it with some white chocolate feathers homage to 229 00:14:25,040 --> 00:14:28,520 Speaker 1: my friend's wedding dress, and some more chili powder. The 230 00:14:28,600 --> 00:14:31,560 Speaker 1: result is a decadent but light cake that still holds 231 00:14:31,640 --> 00:14:35,360 Speaker 1: up even when stacked. The spice cuts the sweet so 232 00:14:35,600 --> 00:14:39,280 Speaker 1: well that both savory and sweet lovers devour the cake. 233 00:14:40,200 --> 00:14:42,200 Speaker 1: It's gotten to the point where even if we are 234 00:14:42,240 --> 00:14:44,480 Speaker 1: going over to have a combined family dinner and I 235 00:14:44,560 --> 00:14:47,720 Speaker 1: don't bring cake, I get some serious side eye and 236 00:14:47,840 --> 00:14:51,480 Speaker 1: shade from their kids. I am so grateful that we 237 00:14:51,600 --> 00:14:54,280 Speaker 1: have friends like them that it is a rare occasion 238 00:14:54,600 --> 00:14:57,160 Speaker 1: that I don't bring dessert, but it has been known 239 00:14:57,160 --> 00:15:01,160 Speaker 1: to happen when a week has been crazy. Thank you 240 00:15:01,240 --> 00:15:03,320 Speaker 1: so much for bringing your passion and joy for food 241 00:15:03,440 --> 00:15:06,840 Speaker 1: to your podcast. As a fellow food lover, I can't 242 00:15:06,840 --> 00:15:09,280 Speaker 1: tell you how many times I've started a sentence when 243 00:15:09,320 --> 00:15:11,520 Speaker 1: talking with a friend about food with oh I listened 244 00:15:11,520 --> 00:15:14,520 Speaker 1: to a podcast about that. I'm sure my friends are 245 00:15:14,560 --> 00:15:16,920 Speaker 1: getting tired of me always wanting to talk about food 246 00:15:16,960 --> 00:15:17,640 Speaker 1: our history. 247 00:15:18,080 --> 00:15:18,360 Speaker 3: Yep. 248 00:15:18,480 --> 00:15:23,080 Speaker 1: Holly and Tracy are my other fangirl moments. Yes, Hally 249 00:15:23,080 --> 00:15:27,080 Speaker 1: and Tracy of stufh you missed in history class. That 250 00:15:27,200 --> 00:15:31,360 Speaker 1: sounds delicious, right, you had so much thought into that 251 00:15:31,760 --> 00:15:37,520 Speaker 1: of like right, like oh ohmasha, the dress, the savory. 252 00:15:37,440 --> 00:15:38,960 Speaker 3: The sweet. 253 00:15:39,320 --> 00:15:43,160 Speaker 2: Yeah, you're you're you're infusing flavors into Oh that sounds 254 00:15:43,320 --> 00:15:47,320 Speaker 2: that sounds a genuinely lovely but be just right, how nice, 255 00:15:47,480 --> 00:15:49,200 Speaker 2: how nice? Agest you're for your good friends? 256 00:15:50,280 --> 00:15:51,240 Speaker 3: Yeah? 257 00:15:51,400 --> 00:15:58,200 Speaker 1: Yeah, and yeah, that's always something so lovely when you're 258 00:15:58,240 --> 00:16:02,360 Speaker 1: able to do that for someone you do really care about, 259 00:16:02,360 --> 00:16:05,160 Speaker 1: who was maybe there for you during something like a pandemic, 260 00:16:05,840 --> 00:16:08,960 Speaker 1: and you're like, I know you really well and this 261 00:16:09,480 --> 00:16:11,440 Speaker 1: I've got an idea and this doesn't work. 262 00:16:13,080 --> 00:16:14,480 Speaker 3: I love it, love it? 263 00:16:15,040 --> 00:16:21,000 Speaker 2: Yes, yes, also yeah, Holly and Tracy are completely worth 264 00:16:21,040 --> 00:16:24,440 Speaker 2: fangerrilling over all the time. If anyone here does not 265 00:16:24,640 --> 00:16:27,440 Speaker 2: for some reason listen to stuff you missed in history class, 266 00:16:27,560 --> 00:16:29,240 Speaker 2: always highly recommend it. They have a lot of food 267 00:16:29,280 --> 00:16:29,920 Speaker 2: episodes as well. 268 00:16:31,640 --> 00:16:33,320 Speaker 3: They do, they do. 269 00:16:34,800 --> 00:16:37,800 Speaker 1: I often go and check if they've done an episode 270 00:16:39,960 --> 00:16:43,360 Speaker 1: if we should shout them out or look into their resources. 271 00:16:43,360 --> 00:16:46,840 Speaker 1: But yeah, they're great, so check them out if you haven't. 272 00:16:48,440 --> 00:16:51,440 Speaker 1: And yeah, that just sounds that sounds really nice. Although 273 00:16:51,480 --> 00:16:55,160 Speaker 1: I do appreciate when you gotta get pressured into dessert 274 00:16:55,160 --> 00:16:58,760 Speaker 1: making due to amazing dessert making. 275 00:16:59,120 --> 00:17:02,320 Speaker 2: Yeah, you're like, well, I've noted to myself. 276 00:17:05,040 --> 00:17:05,359 Speaker 3: M hm. 277 00:17:05,800 --> 00:17:08,040 Speaker 2: Annie knows about that. Annie definitely knows about that. 278 00:17:08,800 --> 00:17:10,600 Speaker 3: Yes, oh yes I do. 279 00:17:12,520 --> 00:17:16,119 Speaker 2: My ongoing not having an oven situation is really putting 280 00:17:16,119 --> 00:17:19,320 Speaker 2: a crimp in people's ability to demand a dessert from me. 281 00:17:19,840 --> 00:17:23,480 Speaker 2: But right I'm like, I can bring you ice cream 282 00:17:23,600 --> 00:17:27,600 Speaker 2: that a store has made. There, we are be nice. 283 00:17:27,640 --> 00:17:31,040 Speaker 2: I know that ice cream makers exist, don't encourage them. Okay, 284 00:17:31,080 --> 00:17:35,359 Speaker 2: I'm tired. I'll get back to it when I'm less tired. 285 00:17:36,560 --> 00:17:40,199 Speaker 2: All right, Norma wrote I just listened to your episode 286 00:17:40,240 --> 00:17:43,840 Speaker 2: about vindaloo and had to write you immediately. I am 287 00:17:43,960 --> 00:17:46,479 Speaker 2: a going currently residing in the US, and I cringed 288 00:17:46,520 --> 00:17:50,000 Speaker 2: every time you said vindaloo. I'm going to keep saying 289 00:17:50,000 --> 00:17:51,639 Speaker 2: it that way until we get to the point. Okay, 290 00:17:51,880 --> 00:17:56,040 Speaker 2: amongst real goings, meaning our ancestry and heritage has always 291 00:17:56,040 --> 00:17:59,760 Speaker 2: been in Goa, from before, during, and after Portuguese colonization, 292 00:18:00,280 --> 00:18:03,439 Speaker 2: and the Portuguese culture has flavored our ways from our 293 00:18:03,560 --> 00:18:08,960 Speaker 2: last names, religion, language, music, food, etc. We never say 294 00:18:09,040 --> 00:18:12,160 Speaker 2: vindaloo the way Indians and others say it the way 295 00:18:12,240 --> 00:18:15,800 Speaker 2: you said it. My understanding, which comes from my relatives 296 00:18:15,840 --> 00:18:19,480 Speaker 2: and our community, is that the proper pronunciation is bindalu 297 00:18:20,320 --> 00:18:25,560 Speaker 2: and it never ever should contain potatoes. They explained that 298 00:18:25,600 --> 00:18:28,760 Speaker 2: when the British colonized India, long after the Portuguese had 299 00:18:28,760 --> 00:18:32,080 Speaker 2: colonized Goa, they liked the curry and asked their servants 300 00:18:32,160 --> 00:18:35,120 Speaker 2: to make it. Their servants were either Hindu or Muslim, 301 00:18:35,240 --> 00:18:38,119 Speaker 2: and neither made nor ate vindaloo. Because of the pork. 302 00:18:38,720 --> 00:18:42,200 Speaker 2: The British butchered the pronunciation and that's where the name changed, 303 00:18:42,280 --> 00:18:46,120 Speaker 2: except for Gullans, who still say it the traditional way. 304 00:18:46,600 --> 00:18:50,640 Speaker 2: The Hindu servants heard alu and presumed potatoes were involved, 305 00:18:50,760 --> 00:18:53,680 Speaker 2: and that is how that change came about. I get 306 00:18:53,680 --> 00:18:56,480 Speaker 2: cranky whenever in corrects me on my pronunciations, and there 307 00:18:56,480 --> 00:18:58,159 Speaker 2: are only a few times I can stand up and 308 00:18:58,200 --> 00:19:01,520 Speaker 2: correct them back. This is one of those few instances. 309 00:19:02,000 --> 00:19:05,080 Speaker 2: It is important these days as Hindu nationalism is taking 310 00:19:05,080 --> 00:19:08,160 Speaker 2: over India and our Portuguese Christian heritage is under threat 311 00:19:08,200 --> 00:19:11,040 Speaker 2: of being wiped out and rewritten. I thank you for 312 00:19:11,119 --> 00:19:13,679 Speaker 2: your story, and you did a good job, especially pointing 313 00:19:13,720 --> 00:19:18,080 Speaker 2: out that colonization makes all these things trickier. Nonetheless, I 314 00:19:18,119 --> 00:19:22,080 Speaker 2: couldn't suppress the cringe. One more correction. Gullah is a 315 00:19:22,200 --> 00:19:27,520 Speaker 2: state or province, it's not a city. So yes, Vendalu 316 00:19:27,920 --> 00:19:30,879 Speaker 2: is from what I understand. I hope I'm still not 317 00:19:30,920 --> 00:19:34,960 Speaker 2: butchering it. The correct go and pronunciation thank. 318 00:19:34,800 --> 00:19:37,000 Speaker 3: You, yes, yes, thank you. 319 00:19:37,040 --> 00:19:41,480 Speaker 1: Those are always appreciated because again, since we are in 320 00:19:41,520 --> 00:19:46,920 Speaker 1: the US, sometimes the sources we get that's just what 321 00:19:46,960 --> 00:19:47,600 Speaker 1: we can find. 322 00:19:48,000 --> 00:19:50,880 Speaker 2: Yeah, I mean also like even within the US, like 323 00:19:50,880 --> 00:19:54,119 Speaker 2: like different regional pronunciations of I mean, like this happens 324 00:19:54,160 --> 00:19:56,399 Speaker 2: all the time with towns in New England. Just for 325 00:19:56,440 --> 00:20:00,440 Speaker 2: one example, something that what I understand be in the 326 00:20:00,480 --> 00:20:04,000 Speaker 2: English language is a phoneeme will not sound that way 327 00:20:04,520 --> 00:20:07,560 Speaker 2: the way that it is pronounced, the way that it's 328 00:20:07,600 --> 00:20:10,280 Speaker 2: properly pronounced, And I'm just like, well, yeah, it's you know, 329 00:20:10,400 --> 00:20:13,560 Speaker 2: so I've learned to look them up, but yes, you 330 00:20:13,600 --> 00:20:17,479 Speaker 2: can't always find them. But that just means that, you know, 331 00:20:18,280 --> 00:20:21,240 Speaker 2: we absolutely appreciate it when you all write in, so 332 00:20:21,320 --> 00:20:23,200 Speaker 2: thank you, yes. 333 00:20:23,200 --> 00:20:25,400 Speaker 3: Yes, thank you so much. 334 00:20:25,800 --> 00:20:31,280 Speaker 1: And I'm glad that you wrote in about it because 335 00:20:31,359 --> 00:20:39,480 Speaker 1: other people wrote in about vindalou. So hopefully we are yes, 336 00:20:39,600 --> 00:20:43,520 Speaker 1: not butchering it further, but please write in. 337 00:20:44,160 --> 00:20:47,200 Speaker 3: If we are, we'll we'll give it another go. 338 00:20:47,440 --> 00:20:48,400 Speaker 2: We will further correct. 339 00:20:48,560 --> 00:20:51,800 Speaker 1: Yes, we will further further correct because you're right, it 340 00:20:51,840 --> 00:20:54,760 Speaker 1: is important every all the time we talk about these episodes. 341 00:20:54,840 --> 00:20:59,480 Speaker 1: Food is political as it huge history. There are so 342 00:20:59,520 --> 00:21:03,479 Speaker 1: many things involved with it that are more than just eating. 343 00:21:03,720 --> 00:21:05,600 Speaker 2: Yeah, oh yeah, way beyond that. 344 00:21:06,560 --> 00:21:12,159 Speaker 1: Yes, yes, okay. So Randall wrote, first, I have to 345 00:21:12,200 --> 00:21:14,160 Speaker 1: say that I am sad that you missed. A Red 346 00:21:14,240 --> 00:21:17,720 Speaker 1: Dwarf reference logger is the only thing that can kill 347 00:21:17,800 --> 00:21:21,359 Speaker 1: of vin dalu. I love vindalu and make it often, 348 00:21:21,440 --> 00:21:23,720 Speaker 1: but when I went back to school, every Saturday, I 349 00:21:23,760 --> 00:21:25,680 Speaker 1: would make a bunch of food so my wife would 350 00:21:25,720 --> 00:21:27,719 Speaker 1: have lunches and I would have food to heat up 351 00:21:27,720 --> 00:21:30,320 Speaker 1: in the microwave that was in the room I was renting. 352 00:21:31,119 --> 00:21:33,320 Speaker 1: One day at the market, I saw a jar of 353 00:21:33,560 --> 00:21:37,600 Speaker 1: vendalu sauce, so I made chicken vindalou by dumping the 354 00:21:37,760 --> 00:21:41,440 Speaker 1: entire jar over chicken and baked it. When it cooked, 355 00:21:41,520 --> 00:21:44,080 Speaker 1: I packed it all up into single servings for the 356 00:21:44,080 --> 00:21:46,720 Speaker 1: both of us. What I didn't do was read the 357 00:21:46,720 --> 00:21:50,119 Speaker 1: instructions on the jar. The jar recommended a couple of 358 00:21:50,160 --> 00:21:55,280 Speaker 1: tablespoons of the sauce. It was so hot it blew 359 00:21:55,359 --> 00:21:58,040 Speaker 1: my head off, and this was the food I had 360 00:21:58,040 --> 00:22:00,840 Speaker 1: for the week. I would sit there in the evening 361 00:22:01,160 --> 00:22:06,159 Speaker 1: staring at the food, stealing myself for battle. My wife, 362 00:22:06,359 --> 00:22:11,600 Speaker 1: being more sensible, washed the sauce off and those still 363 00:22:11,600 --> 00:22:13,000 Speaker 1: hot could eat it. 364 00:22:15,480 --> 00:22:15,920 Speaker 3: Oh wow. 365 00:22:17,920 --> 00:22:23,719 Speaker 2: Yeah, Labels is always is always important. 366 00:22:24,480 --> 00:22:27,120 Speaker 3: It is that that was hot. 367 00:22:27,400 --> 00:22:30,720 Speaker 2: I have made this type of mistake before and like, oh, 368 00:22:31,119 --> 00:22:34,199 Speaker 2: this comes in a single packet, so I assume that 369 00:22:34,280 --> 00:22:37,240 Speaker 2: the packet goes no, no, that's it should have been 370 00:22:37,320 --> 00:22:39,760 Speaker 2: like a tablespoon from that packet and this is now 371 00:22:39,800 --> 00:22:41,800 Speaker 2: extremely spicy kind of situation. 372 00:22:42,160 --> 00:22:48,240 Speaker 1: Yeah, yeah, yeah, I've also made similar label mistakes. My 373 00:22:48,359 --> 00:22:53,360 Speaker 1: mom almost made a terrible one that was about we 374 00:22:53,359 --> 00:22:56,000 Speaker 1: were trying to do we were trying to grill with coal, 375 00:22:56,200 --> 00:23:00,000 Speaker 1: and the coal she bought said do not add lighter fluid, 376 00:23:00,960 --> 00:23:03,399 Speaker 1: and she almost was like just going. I was like, 377 00:23:03,440 --> 00:23:06,480 Speaker 1: we should read there's like this hazard sign here. 378 00:23:10,760 --> 00:23:13,600 Speaker 3: Glad we did great, Glad we did. 379 00:23:13,840 --> 00:23:14,320 Speaker 2: Yeah. 380 00:23:14,880 --> 00:23:17,119 Speaker 1: I'll also say I did go on a rabbit hole 381 00:23:17,160 --> 00:23:24,040 Speaker 1: today about spicy food stereotypes for reasons. But I've been 382 00:23:24,040 --> 00:23:27,240 Speaker 1: talking a lot with my friends about Uh. I'm sure 383 00:23:27,320 --> 00:23:28,960 Speaker 1: some of some of you will know exactly what I'm 384 00:23:28,960 --> 00:23:32,880 Speaker 1: talking about, but I've been eating these spicy noodles all 385 00:23:32,920 --> 00:23:36,160 Speaker 1: the time and they caused quite a stir recently because 386 00:23:36,160 --> 00:23:42,679 Speaker 1: they were banned for spiciness oh in Denmark, and a 387 00:23:42,720 --> 00:23:45,200 Speaker 1: bunch of my friends, because I'd been talking about them, 388 00:23:45,520 --> 00:23:47,400 Speaker 1: contacted me was like, was this you? 389 00:23:47,600 --> 00:23:48,480 Speaker 3: Was this what you were. 390 00:23:50,160 --> 00:23:50,240 Speaker 2: Like? 391 00:23:50,359 --> 00:23:57,760 Speaker 1: I'm fine, I hope, I love it, but yeah, they 392 00:23:57,800 --> 00:24:04,320 Speaker 1: are spicy. Well, we do have even more listener mail 393 00:24:04,560 --> 00:24:04,879 Speaker 1: for you. 394 00:24:05,480 --> 00:24:07,960 Speaker 2: We do, but first we've got one more quick break 395 00:24:08,000 --> 00:24:21,040 Speaker 2: for a word from our sponsors, and we're back. Thank you, sponsors, Yes, 396 00:24:21,200 --> 00:24:25,000 Speaker 2: thank you. Kelsey wrote. When I was a line cook, 397 00:24:25,119 --> 00:24:28,320 Speaker 2: my station was Friar's Pizza and Salads. Yes, it was 398 00:24:28,320 --> 00:24:31,080 Speaker 2: a lot, Yes, I loved the organized chaos of it all. 399 00:24:31,480 --> 00:24:34,080 Speaker 2: I was good at my job. One night, during a 400 00:24:34,080 --> 00:24:36,480 Speaker 2: busy dinner service, the head cook not a chef, but 401 00:24:36,600 --> 00:24:39,840 Speaker 2: like the boss line cook. Second guest, my Calamari timing 402 00:24:40,000 --> 00:24:42,440 Speaker 2: telling me to take it out of the friar approximately 403 00:24:42,480 --> 00:24:45,679 Speaker 2: twenty seconds before I wanted to. My protests that the 404 00:24:45,720 --> 00:24:48,560 Speaker 2: calamari needed longer went unheated, and I was told to 405 00:24:48,600 --> 00:24:51,760 Speaker 2: send it out. When the underdone calamari was sent back, 406 00:24:51,840 --> 00:24:54,640 Speaker 2: I resisted the very strong urge to say I told 407 00:24:54,640 --> 00:24:57,080 Speaker 2: you so, and dropped a fresh order of calamari in 408 00:24:57,119 --> 00:24:59,440 Speaker 2: the friar, played it when I knew it was ready, 409 00:24:59,640 --> 00:25:03,119 Speaker 2: and feeling much better than I did the first time around. 410 00:25:03,600 --> 00:25:06,320 Speaker 2: The whole situation was frustrating and annoying in the moment, 411 00:25:06,440 --> 00:25:09,720 Speaker 2: but gratifying in the long run. Although he wouldn't admit 412 00:25:09,800 --> 00:25:12,360 Speaker 2: he was in the wrong, allowed that head cook trusted 413 00:25:12,400 --> 00:25:15,480 Speaker 2: me to do my job going forward, and I turned 414 00:25:15,520 --> 00:25:17,639 Speaker 2: out some kick ass food in that job. 415 00:25:19,640 --> 00:25:20,160 Speaker 3: Yeah. 416 00:25:20,400 --> 00:25:22,520 Speaker 2: Oh yeah, yeah, yeah you did. 417 00:25:23,560 --> 00:25:26,679 Speaker 3: I love that you by the seconds you were like no, no, no. 418 00:25:26,520 --> 00:25:29,680 Speaker 2: No, no, that is undone call it mari. 419 00:25:31,800 --> 00:25:32,720 Speaker 3: I know what's up. 420 00:25:34,920 --> 00:25:38,199 Speaker 1: That's awesome, And I'm glad that you had generally a 421 00:25:38,240 --> 00:25:42,280 Speaker 1: good experience with the organized chaos of it all, and 422 00:25:42,359 --> 00:25:45,720 Speaker 1: that even though you never got the uh I told 423 00:25:45,760 --> 00:25:49,639 Speaker 1: you so, Yes, you're a right moment alow that he clearly. 424 00:25:49,480 --> 00:25:52,480 Speaker 2: Still yeah it all worked out. It all worked out. 425 00:25:52,720 --> 00:25:57,840 Speaker 2: He was like, okay, scene, yeah. 426 00:25:56,720 --> 00:25:57,480 Speaker 3: You know what's up. 427 00:25:58,200 --> 00:26:03,400 Speaker 2: Also, yeah, holy he that Friar's pizza and salads that is. 428 00:26:03,480 --> 00:26:06,360 Speaker 2: That is indeed a lot to keep an eye on simultaneously. 429 00:26:06,520 --> 00:26:07,720 Speaker 3: So kudos. 430 00:26:08,000 --> 00:26:12,639 Speaker 1: Yes, that's a lot of very different things happening at once. 431 00:26:15,000 --> 00:26:15,640 Speaker 3: It's amazing. 432 00:26:17,960 --> 00:26:23,520 Speaker 1: Well, Aric wrote in about several things. So we just 433 00:26:23,560 --> 00:26:25,399 Speaker 1: got back from a vacation in Saint KITT's and it 434 00:26:25,440 --> 00:26:28,159 Speaker 1: was amazing, so many things to tie to the show. 435 00:26:28,480 --> 00:26:31,200 Speaker 1: I asked the one manager at the hotel about local food, 436 00:26:31,400 --> 00:26:33,359 Speaker 1: basically the kind of stuff you grew up on or 437 00:26:33,480 --> 00:26:36,480 Speaker 1: just sit around with as a comfort food. He got 438 00:26:36,520 --> 00:26:39,879 Speaker 1: me set up with barbecue chicken and breadfruit from a 439 00:26:39,960 --> 00:26:43,000 Speaker 1: roadside stand. I have to say it was hands down 440 00:26:43,040 --> 00:26:47,119 Speaker 1: the best barbecue chicken I have ever had. The chicken 441 00:26:47,160 --> 00:26:49,720 Speaker 1: had so much flavor and the spices were so perfectly balanced, 442 00:26:49,960 --> 00:26:52,960 Speaker 1: and the breadfruit was amazing as well. Finally got some, 443 00:26:53,840 --> 00:26:56,200 Speaker 1: it picked up all the flavors and the spices from 444 00:26:56,200 --> 00:26:58,960 Speaker 1: the grill. The texture was really good as well, sort 445 00:26:59,000 --> 00:27:03,400 Speaker 1: of like a real thick, stiff mashed potato texture and consistency. 446 00:27:04,320 --> 00:27:07,119 Speaker 1: One of those meals I will remember for a long time. 447 00:27:07,800 --> 00:27:10,200 Speaker 1: And I'm also going to hope breadfruit finds a way 448 00:27:10,280 --> 00:27:14,159 Speaker 1: up north to a store. Somehow took an early morning 449 00:27:14,200 --> 00:27:18,399 Speaker 1: tour of the old road rum plantation. Nothing wrong with 450 00:27:18,680 --> 00:27:21,959 Speaker 1: roam at nine am while on vacation. How does this 451 00:27:22,000 --> 00:27:25,639 Speaker 1: die in? Well, it ties in to that guy ties 452 00:27:25,720 --> 00:27:31,359 Speaker 1: back to Christopher Jefferson, who was the great grandfather of Jovias. 453 00:27:32,680 --> 00:27:36,160 Speaker 1: This rum is spectacular. If I had not had such 454 00:27:36,200 --> 00:27:39,040 Speaker 1: a short time to change plans with customs going back, 455 00:27:39,320 --> 00:27:42,399 Speaker 1: I would have purchased a few bottles. I thought you 456 00:27:42,440 --> 00:27:44,960 Speaker 1: did a grepe fruit episode, but I won't swear to it. 457 00:27:45,400 --> 00:27:47,720 Speaker 1: In any case, there is a soda in much of 458 00:27:47,760 --> 00:27:51,560 Speaker 1: the Caribbean called ting. It is a grapefruit soda that 459 00:27:51,640 --> 00:27:55,160 Speaker 1: is so flavorful and refreshing. I'm going to be looking 460 00:27:55,160 --> 00:27:59,639 Speaker 1: for that here as well. The mangoes and guava are everywhere. 461 00:28:00,160 --> 00:28:02,919 Speaker 1: I love guava, but it is difficult to find, like 462 00:28:03,040 --> 00:28:06,119 Speaker 1: Lauren with passion fruit. If it has guava, I'm in 463 00:28:07,240 --> 00:28:10,840 Speaker 1: So many people with mango, guava, and breadfruit trees right 464 00:28:10,920 --> 00:28:14,720 Speaker 1: in their yards talk about a slice of heaven. I 465 00:28:14,720 --> 00:28:17,040 Speaker 1: should have taken a picture of the local carrots in 466 00:28:17,080 --> 00:28:18,000 Speaker 1: the grocery store. 467 00:28:18,400 --> 00:28:19,240 Speaker 3: They were huge. 468 00:28:19,680 --> 00:28:22,440 Speaker 1: I'm talking a good two to three inch thick at 469 00:28:22,440 --> 00:28:25,919 Speaker 1: the top, almost like a club. They had to be 470 00:28:26,040 --> 00:28:28,560 Speaker 1: at least half a pound. And the natural flavor to 471 00:28:28,600 --> 00:28:32,000 Speaker 1: them was really good, kind of sweet, an earthy, a 472 00:28:32,119 --> 00:28:35,080 Speaker 1: very unique sweetness as well. I don't know if they 473 00:28:35,119 --> 00:28:37,320 Speaker 1: grow any bananas they or not, but the bananas they 474 00:28:37,359 --> 00:28:40,400 Speaker 1: had as well were good, not sweet, like a lot 475 00:28:40,440 --> 00:28:43,240 Speaker 1: of them here, sort of a halfway between a plantain 476 00:28:43,280 --> 00:28:45,520 Speaker 1: and a banana. And don't get me started on my 477 00:28:45,600 --> 00:28:49,000 Speaker 1: rekindled glove of fried plantains. I don't want to sound 478 00:28:49,040 --> 00:28:52,160 Speaker 1: like a travel ad, but if you ever have the 479 00:28:52,240 --> 00:28:56,320 Speaker 1: chance to go, take it. Amazing people, wonderful island, outstanding food. 480 00:28:56,960 --> 00:29:02,400 Speaker 2: H oh yeah, uh yeah, yes. 481 00:29:03,120 --> 00:29:05,800 Speaker 3: Yes to all of this, Yes to all of this. 482 00:29:06,920 --> 00:29:12,840 Speaker 3: I love breadfruit and barbecue chicken just sounds so good. 483 00:29:13,160 --> 00:29:17,000 Speaker 2: It does also legitimately you will always always find the 484 00:29:17,000 --> 00:29:19,480 Speaker 2: best barbecue of your life by someone selling it on 485 00:29:19,520 --> 00:29:20,280 Speaker 2: the roadside. 486 00:29:20,880 --> 00:29:23,040 Speaker 3: Yes, agreed, agreed. 487 00:29:23,520 --> 00:29:29,840 Speaker 1: Oh my gosh, I love the nine am tour round Plantation. 488 00:29:30,080 --> 00:29:32,160 Speaker 1: I did something similar with Gin when I was in 489 00:29:32,200 --> 00:29:33,440 Speaker 1: the UK. You know. 490 00:29:34,880 --> 00:29:36,560 Speaker 3: When the tour, when you can get the tour. 491 00:29:36,760 --> 00:29:42,520 Speaker 2: Yeah, look you're you're there for a limited amount of time. Yes, drink, 492 00:29:42,600 --> 00:29:45,320 Speaker 2: drink some water, get a vegetable as always water. 493 00:29:46,280 --> 00:29:51,760 Speaker 1: Yes, and all of this access to fruit sounds right, 494 00:29:52,520 --> 00:29:54,880 Speaker 1: really lovely, really lovely. 495 00:29:56,040 --> 00:29:58,880 Speaker 2: Mm hmmm. I'm so so glad that you had a 496 00:29:58,880 --> 00:30:04,840 Speaker 2: good experience. But however, arec continued? Oh, Pizza Hut, it 497 00:30:05,000 --> 00:30:08,080 Speaker 2: brings back a lot of memories. I was past the 498 00:30:08,120 --> 00:30:10,800 Speaker 2: age when the book it things started. I do remember 499 00:30:10,840 --> 00:30:13,600 Speaker 2: going there after soccer games. When growing up, the personal 500 00:30:13,640 --> 00:30:16,520 Speaker 2: pan pizzas were just what we needed for some reason. 501 00:30:16,560 --> 00:30:19,080 Speaker 2: I really loved the Florentine, which they stopped making at 502 00:30:19,080 --> 00:30:22,160 Speaker 2: some point. While Pizza Hut was not the best pizza around, 503 00:30:22,200 --> 00:30:26,080 Speaker 2: you always knew what you were getting. That consistency worked well. 504 00:30:26,320 --> 00:30:29,440 Speaker 2: Allspice is one of those interesting spices can be used 505 00:30:29,440 --> 00:30:31,320 Speaker 2: in a lot of places. I'll add a little to 506 00:30:31,400 --> 00:30:34,520 Speaker 2: a barbecued chicken rub. Definitely try putting just a little 507 00:30:34,520 --> 00:30:37,200 Speaker 2: allspice and nutmeg in an alfredo. A little in a 508 00:30:37,240 --> 00:30:40,480 Speaker 2: chocolate chip banana bread works pretty nicely as well. Definitely 509 00:30:40,480 --> 00:30:42,560 Speaker 2: a great spice, but also need to be mindful with 510 00:30:42,600 --> 00:30:46,320 Speaker 2: it as it can overpower quickly. How many days to 511 00:30:46,680 --> 00:30:51,640 Speaker 2: Feastuary Now, there are definitely a few good places in 512 00:30:51,680 --> 00:30:54,720 Speaker 2: Boston that make great canoli, and two are really close 513 00:30:54,760 --> 00:30:57,840 Speaker 2: to each other, Mike's Pastry and Modern Pastry. I think 514 00:30:57,880 --> 00:31:00,320 Speaker 2: it's one of those desserts you really don't miss fairly 515 00:31:00,400 --> 00:31:03,040 Speaker 2: think about, but when you do, the craving hits hard. 516 00:31:03,800 --> 00:31:05,480 Speaker 2: I like one with a little chocolate on top with 517 00:31:05,520 --> 00:31:09,320 Speaker 2: some pistachios. I'm shocked, telling you, shocked that people would 518 00:31:09,320 --> 00:31:12,600 Speaker 2: have opinions on them. I definitely find all of them 519 00:31:12,640 --> 00:31:15,960 Speaker 2: to be tasty. In terms of opinions, I'll take Modern 520 00:31:16,040 --> 00:31:18,600 Speaker 2: over Mike's. People can come after me on that if 521 00:31:18,640 --> 00:31:21,680 Speaker 2: they want. Mike's is good, but I just give Modern 522 00:31:21,680 --> 00:31:25,840 Speaker 2: an edge. Definitely learned something in the California Market squid episode. 523 00:31:26,400 --> 00:31:28,240 Speaker 2: I bought squid at the store before, but never really 524 00:31:28,320 --> 00:31:30,760 Speaker 2: realized where it came from. It's a great piece of 525 00:31:30,760 --> 00:31:33,560 Speaker 2: seafood to work with, but as noted, is really easy 526 00:31:33,600 --> 00:31:36,280 Speaker 2: to overcook to being rubbery. I like to do a 527 00:31:36,360 --> 00:31:38,360 Speaker 2: quick grill or at it at the very end of 528 00:31:38,400 --> 00:31:42,720 Speaker 2: making a chowder or a chioppino. I'm not sure what 529 00:31:42,800 --> 00:31:45,320 Speaker 2: that word is. Great new things every day. Yeah, Now 530 00:31:45,360 --> 00:31:48,360 Speaker 2: the real question for Lauren what type of squid is 531 00:31:48,440 --> 00:31:51,840 Speaker 2: she Is she going to go full vampire squid or 532 00:31:51,880 --> 00:31:55,040 Speaker 2: maybe more firefly? Yes, I went down a rabbit hole 533 00:31:55,040 --> 00:31:57,520 Speaker 2: of looking at all kinds of squid after the episode. 534 00:31:57,920 --> 00:32:00,360 Speaker 2: Once again, thanks for the great show and keep on 535 00:32:00,520 --> 00:32:07,680 Speaker 2: keeping on powered to the Union. Yes, yes, yes, absolutely, yeah, 536 00:32:07,720 --> 00:32:08,960 Speaker 2: thank you indeed. 537 00:32:10,480 --> 00:32:14,920 Speaker 1: Yes, Well, I do have to say I the Pizza 538 00:32:15,000 --> 00:32:18,240 Speaker 1: Huad episode was so fun. I brought it up with 539 00:32:18,480 --> 00:32:21,040 Speaker 1: friends because you know, sometimes they'll just be like, what are. 540 00:32:20,920 --> 00:32:21,360 Speaker 3: You working on? 541 00:32:21,480 --> 00:32:25,440 Speaker 1: Yeah? Sure, yeah, almost everyone has bought up book it. 542 00:32:25,680 --> 00:32:30,160 Speaker 1: Almost everyone brought it up when I mentioned Pizza Hut. 543 00:32:30,280 --> 00:32:31,920 Speaker 3: Yeah, it's kind of astounding. 544 00:32:32,400 --> 00:32:36,600 Speaker 2: Yeah, for four nerds of a certain age certainly like 545 00:32:36,640 --> 00:32:40,600 Speaker 2: that was. That was just a really formative memory, I guess, 546 00:32:40,800 --> 00:32:48,760 Speaker 2: and right, read books, get pizza what. 547 00:32:49,240 --> 00:32:51,000 Speaker 3: To twist my arm? 548 00:32:52,040 --> 00:32:56,440 Speaker 2: But yeah, I definitely agree that I've always put a 549 00:32:56,440 --> 00:32:58,760 Speaker 2: little bit of nutmeg into an Alfredo or any other 550 00:32:58,800 --> 00:33:00,880 Speaker 2: cream sauce. That's a trick that my dad taught me. 551 00:33:00,920 --> 00:33:03,200 Speaker 2: I've never tried allspice in there, and that is something 552 00:33:03,240 --> 00:33:03,920 Speaker 2: that I will try. 553 00:33:04,680 --> 00:33:08,440 Speaker 1: Yeah, yeah, that sounds really good to me. We'll see 554 00:33:08,480 --> 00:33:10,880 Speaker 1: what the listeners say about your opinions over here. 555 00:33:11,080 --> 00:33:13,520 Speaker 2: But yeah, if anyone wants to start a fight about 556 00:33:13,560 --> 00:33:17,360 Speaker 2: modern versus Mike's or continue to fight, I suppose because 557 00:33:17,400 --> 00:33:18,840 Speaker 2: the gauntlet has already been thrown. 558 00:33:19,600 --> 00:33:25,480 Speaker 1: Yes it has, indeed, And yes, I also appreciate that 559 00:33:25,520 --> 00:33:28,920 Speaker 1: you went on a squid rabbit. 560 00:33:32,080 --> 00:33:34,120 Speaker 2: Yes, the pictures are so great. 561 00:33:34,680 --> 00:33:35,280 Speaker 3: They really are. 562 00:33:36,400 --> 00:33:39,560 Speaker 2: Yeah, really, I I don't have a squid type off 563 00:33:39,560 --> 00:33:44,120 Speaker 2: the top of my head. I've always more associated with 564 00:33:44,880 --> 00:33:50,239 Speaker 2: octopuses from the cephalopod family. But but but you know, 565 00:33:50,360 --> 00:33:52,880 Speaker 2: it's I'm I'm I'm open, I'm cephalopod open. 566 00:33:53,040 --> 00:33:58,400 Speaker 1: Yeah, yeah, sure, I mean they're fascinating creatures or learning 567 00:33:58,400 --> 00:34:05,040 Speaker 1: more about them. We are, apparently yeah, apparently apparently. Well, 568 00:34:06,400 --> 00:34:10,200 Speaker 1: thank you, thank you, Thank you listeners for writing it. 569 00:34:10,360 --> 00:34:15,040 Speaker 1: Oh yes, we love hearing from you. We love seeing 570 00:34:16,239 --> 00:34:22,080 Speaker 1: hearing about your experiences and your recipes and just when 571 00:34:22,120 --> 00:34:24,360 Speaker 1: you like our nerd stuff, have your own nerd stuff. 572 00:34:24,360 --> 00:34:25,200 Speaker 3: That's great. 573 00:34:26,880 --> 00:34:30,560 Speaker 1: And seeing you all interact with each other. It's fantastic. 574 00:34:30,600 --> 00:34:33,560 Speaker 1: So thank you so much for taking the time for 575 00:34:33,680 --> 00:34:34,839 Speaker 1: listening and for writing it. 576 00:34:35,000 --> 00:34:40,480 Speaker 2: Always, always, always, I y'all are the special sauce that 577 00:34:40,520 --> 00:34:44,400 Speaker 2: makes this entire show work, and so thank you so 578 00:34:44,480 --> 00:34:48,319 Speaker 2: much for being here and for yeah, for talking back 579 00:34:48,320 --> 00:34:55,440 Speaker 2: to us, because otherwise it's pretty one way, right, yes. 580 00:34:55,440 --> 00:34:58,400 Speaker 1: Otherwise it's just me and Lauren hearing out about squid, 581 00:34:58,520 --> 00:34:59,080 Speaker 1: never knowing. 582 00:34:59,120 --> 00:35:04,600 Speaker 3: If anyone good for listening, so yes, yeah, thank you 583 00:35:04,680 --> 00:35:05,080 Speaker 3: so much. 584 00:35:05,960 --> 00:35:10,000 Speaker 1: Well, if any other listeners would write in, if you 585 00:35:10,040 --> 00:35:12,839 Speaker 1: would like to write in again, you can. 586 00:35:13,160 --> 00:35:15,920 Speaker 3: I'd love to hear from you. Our email is hello 587 00:35:16,040 --> 00:35:17,400 Speaker 3: at savorpod dot com. 588 00:35:17,440 --> 00:35:19,680 Speaker 2: We are also on social media. You can find us 589 00:35:19,719 --> 00:35:23,239 Speaker 2: on Twitter, Facebook, and Instagram at saver pod and we 590 00:35:23,320 --> 00:35:25,840 Speaker 2: do hope to hear from you. Save is a production 591 00:35:25,880 --> 00:35:28,680 Speaker 2: of iHeartRadio. For more podcasts from my Heart Radio, you 592 00:35:28,719 --> 00:35:32,080 Speaker 2: can visit the iHeartRadio app, Apple Podcasts, or wherever you 593 00:35:32,120 --> 00:35:34,839 Speaker 2: listen to your favorite shows. Thanks us always to our 594 00:35:34,840 --> 00:35:37,960 Speaker 2: super producers Dylan Fagan and Andrew Howard. Thanks to you 595 00:35:38,000 --> 00:35:39,960 Speaker 2: for listening, and we hope that lots more good things 596 00:35:39,960 --> 00:35:48,360 Speaker 2: are coming your way.