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Speaker 1: Hello, and welcome to Savor production of I Heart Radio.

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Speaker 1: I'm Anna Reese and I'm Lauren Vogelbaum, and today we've

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Speaker 1: got a classic episode for you about kiche. Yes, I

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Speaker 1: have not had Kesh in a hot minute. Uh. I

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Speaker 1: was trying to remember the last time I had Keshan

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Speaker 1: I can't recall. I remember the last time I had

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Speaker 1: Kesh because it was last Christmas. For breakfast, my made

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Speaker 1: a lovely breakfast kiche um and uh, and I had

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Speaker 1: a very small slice because I shouldn't really have a

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Speaker 1: whole bunch of eggs um. But man it was tasty. Yeah, yeah,

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Speaker 1: I miss it. I go I go through. Keisha is

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Speaker 1: something I have to have a craving for. Like it's

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Speaker 1: like not what I would normally order the menu, but

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Speaker 1: you know, when I'm in that mood. Yeah good. What

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Speaker 1: I recall most about this episode and we still get

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Speaker 1: listener Maile about it, which cracks me up, is the

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Speaker 1: very odd gendering of Keish that took place in like

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Speaker 1: the eighties. Yeah, it's and so strong, so strong. I

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Speaker 1: never would have imagined that Keish could could cause such

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Speaker 1: a such a kerfuffle, Keish kerfuffle. I bet that was

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Speaker 1: a headline. I bet that somebody went with that in

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Speaker 1: the tassic. I like it, you know, Oh yeah, keysh

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Speaker 1: itself is that's a good I think you could use

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Speaker 1: keys for a lot of situations. It's like, you know,

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Speaker 1: exclaiming something or like a curse. I think, yeah, keish,

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Speaker 1: yeah perfect. Well I would love to know any listeners

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Speaker 1: if you if you're making keish or if you got

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Speaker 1: a keish recipe. Maybe now is the time. I've never

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Speaker 1: made one, so maybe I should get that a go.

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Speaker 1: It's it's so I mean, you know, like any time

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Speaker 1: that you want eggs to be richer than they already are,

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Speaker 1: and you also want to eat pie crust from quiche,

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Speaker 1: It's perfect. It's a it's a terrific food for many reasons.

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Speaker 1: Um and uh yeah, so we will let former Annie

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Speaker 1: and Lauren take it away. Hello, and welcome to food Stuff.

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Speaker 1: I'm Lauren vocaball and and today we're talking about kiche. Yes,

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Speaker 1: and and this is to kind of like stave off

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Speaker 1: Annie's I'm not going to say insane, that would be impolite,

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Speaker 1: but but just high level egg fascination. I have a

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Speaker 1: lot of enthusiasm for eggs. You've probably got a taste

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Speaker 1: of it in whiskey sour. When I discovered the complimentary

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Speaker 1: bar egg, I went on a crazy Easter egg cutts

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Speaker 1: kind of because I learned about Easter and why the

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Speaker 1: whole egg thing. Anyway, Lauren was very kind and I

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Speaker 1: was like, well, that's dude, keiche, because there's also another

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Speaker 1: fascinating thing I stumbled across with keiche, So it kind

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Speaker 1: of combined the two and we will be talking about

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Speaker 1: it and believe me, so quiche. Yeah, what is it? Keisha?

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Speaker 1: It's It's one of those dishes that can be made

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Speaker 1: with just about anything you like. But the base is

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Speaker 1: so simple. It's just a savory egg custard baked into

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Speaker 1: a single crust. Simple quiche. You can suspend cheese, meats,

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Speaker 1: and or vegetables in the custard before you bake it.

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Speaker 1: The result should be a velvety, textured, kind of slightly quivery,

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Speaker 1: sort of jellow like filling in a nice flaky crust,

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Speaker 1: and keiche can be served either hot or cold, or

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Speaker 1: any temperature in between. Really. A listener with the Twitter

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Speaker 1: handle Restless Living says their father in law calls it

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Speaker 1: omelet pie with that weird French name. That's such a

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Speaker 1: dad thing to say, it really is and uh, and

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Speaker 1: the variations are pretty much endless. The crest can be

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Speaker 1: pastry or puff or or bread dough. The fillings can

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Speaker 1: be just whatever you day want. It's sort of like

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Speaker 1: a custard based pizza. Yeah, bacon, cheese, mushrooms, and spinach

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Speaker 1: are pretty classic, but you can put anything you want in.

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Speaker 1: Their options are endless, and according to Urban Dictionary, Kish

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Speaker 1: slang for hot or seriously hot, or even next level

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Speaker 1: of hotness. I've never heard this, but I thought it

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Speaker 1: was interesting. So let's look at the history a bit.

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Speaker 1: If we break keish down to bare bones a pastry

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Speaker 1: shell filled with savory mixture of eggs, fat seasoning. They've

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Speaker 1: been around since ancient Roman times. Yeah this This was

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Speaker 1: about the time that domestic chickens became widespread, and so

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Speaker 1: with their newfound abundance of eggs, Romans figured out that

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Speaker 1: eggs are pretty good bind engagents, and they made lots

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Speaker 1: of different eggy dishes called patina um, named for the

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Speaker 1: sort of pie pan that they were baked in. And

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Speaker 1: these could be savory or sweet or both at the

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Speaker 1: same time, and either more omelet like or more custard.

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Speaker 1: Like the custard part was kind of influenced by the Greeks,

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Speaker 1: and I guess brains were real popular. Add in, I

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Speaker 1: didn't stumble across that in my research. Okay, there there

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Speaker 1: you go. Um, but they didn't necessarily have a crust,

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Speaker 1: but when they did, the crest of these early kish is,

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Speaker 1: much like coffins, were not meant to be eaten. They

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Speaker 1: were containers or even used as a sort of paper

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Speaker 1: towel to soak up the juices. Um. Yeah, much like

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Speaker 1: today's kish is. They could be really simple it's just

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Speaker 1: meat and potatoes, or quite elaborate, made with quail, peacock,

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Speaker 1: our whole stuffed lamb, whole stuff lamb. Okay that's a

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Speaker 1: very large pie. Yeah. Yes. Across Europe you could find

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Speaker 1: huge early kishes for ceremonies and small cold ones for

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Speaker 1: more regular meals, and a whole trade existed around selling

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Speaker 1: leftover pastry, sometimes made more appetizing. Question are when soaked

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Speaker 1: with meat. Jeers to the poor who would gather outside

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Speaker 1: castles and other aristocratic dwellings trying to get some of

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Speaker 1: the stuff. Yeah, whole trade. Skipping ahead to medieval Europe,

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Speaker 1: tarts at the time could be either a dessert thing

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Speaker 1: or more of a non dessert thing, and some of

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Speaker 1: them resembled modern day kiche. They'd sometimes be called crustar's cruststars,

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Speaker 1: which I just pronounced with the French accent. Why I

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Speaker 1: appreciated it. On every day, a meatless day for Christians,

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Speaker 1: there was a recipe for a tart that called for cheese, egg,

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Speaker 1: spices and pastry crust. That sounds fairly keish like. And

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Speaker 1: here's the recipe. It's an old, ye old English. So

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Speaker 1: here we go, parboil onions and sage and parsley and

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Speaker 1: hew them small. Then take good fat cheese and bray it,

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Speaker 1: and do their two eggs and temper it up there with,

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Speaker 1: and do their too, Butter and sugar and raisings of corns,

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Speaker 1: and powder of ginger and of canell metal, all this

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Speaker 1: well together, and do it in a coffin and bake

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Speaker 1: it uncovered and serve it. Fourth. Since we've mentioned the

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Speaker 1: word twice, I want to remind everyone in case anyone

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Speaker 1: either didn't catch your apple pie episode or is forgotten.

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Speaker 1: The term coffin was one of ye old terms for

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Speaker 1: a for pie crust, yes, which is charming as all

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Speaker 1: get out. It kind of is. It's usually spelled with

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Speaker 1: a y too. Yeah, I appreciate it as you do.

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Speaker 1: But but you know that that sounds that sounds like

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Speaker 1: a nice quiche. I'd eat that. Another recipe of medieval

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Speaker 1: Europe tart debris, also echoes of quiche. Take a crust

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Speaker 1: inch deep in a trap, Take yolks of air and

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Speaker 1: raw and cheese. You run and mettle it and the

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Speaker 1: yolks together and do their two powder, ginger, sugar, saffron

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Speaker 1: and salt. Do it in a trap. Bake it and

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Speaker 1: serve it four if I love serve it for if

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Speaker 1: I serve it fourth, it sounds so much more epic

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Speaker 1: than what's really happening. Yeah, yeah, you basically have to

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Speaker 1: be like like Patrick Stewart in order to really say

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Speaker 1: it correctly. These spiced baked custards with a crust were

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Speaker 1: sometimes also called Duchet's, and a honey sweetened one was

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Speaker 1: reportedly served at the coronation of King Henry the fourth

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Speaker 1: in very fancy. Indeed, when a lot of us think

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Speaker 1: of kiche and the modern kiche'd wager, Kish Lorraine comes

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Speaker 1: to mind. This originated in what is now Lorraine, France. Yes,

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Speaker 1: but in medieval Europe the area was the Germanic Kingdom

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Speaker 1: of Lothoringian. Yeah, Loreen is actually only a bit under

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Speaker 1: French rule for about three hundred years now, like as

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Speaker 1: in like seventeen. Yeah. The word kish itself comes from

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Speaker 1: the Franco German word for cake kuhn or kusha, so

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Speaker 1: it's actually kind of German. Probably a German chef created it.

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Speaker 1: We don't know. Borders are complicated. Oh, if you haven't

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Speaker 1: heard of kish Lorraine, it's a bacon and classically gray

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Speaker 1: air or um sometimes crim fresh right. It's pretty tasty. Yeah,

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Speaker 1: and they were generally made in a cast iron skillet.

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Speaker 1: According to Larousse Gastronomique, he should only be served as

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Speaker 1: an order, never as a dessert course. Oh no, definitely,

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Speaker 1: not as a big folk paw. If you add onions,

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Speaker 1: you have keish alsacean. Seriously, so many regional varieties. But

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Speaker 1: what about keish in the U s Keisha in the

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Speaker 1: United States? Maybe sexism, buddy, Yeah, we'll talk all about

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Speaker 1: that after a quick break from a word for our sponsor. So,

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Speaker 1: keish started as a staple in rural areas, which the

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Speaker 1: simplicity of ingredients kind of reflects. Sure, you know you've

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Speaker 1: got eggs, you've got a little bit left over dairy,

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Speaker 1: whatever else in here, um ice box you need to

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Speaker 1: get rid of, right, But it's spread from there, becoming

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Speaker 1: popular in the U s sometime around the nineteen fifties,

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Speaker 1: really trending in the US in the sixties and seventies.

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Speaker 1: Oh yeah, Asian America was a bit more like a

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Speaker 1: podcast role thing than the traditional French kiche. French Kish

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Speaker 1: was thinner compared to the deep dish American variety. Of course,

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Speaker 1: Americans added all kinds of stuff to kiche. It was

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Speaker 1: fairly common to find kish on restaurant menus. You could

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Speaker 1: buy slices of keish, typically served with a salad pretty

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Speaker 1: much anywhere. You could have keyshor brunch for lunch, for dinner,

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Speaker 1: as a snack. You get the idea. According to Geane

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Speaker 1: Anderson's The American Century Cookbook, the most Popular Recipes of

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Speaker 1: the twentieth Century, despite a handful of cookbooks containing Keish

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Speaker 1: recipes from the nineteen thirties onward, quote Keish madness didn't

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Speaker 1: descend upon us until the late nineteen seventies and Go

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Speaker 1: Go eighties, when chefs outdid themselves dreaming off the Wall

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Speaker 1: Combos and Sylvia love Gun wrote in her book Fashionable Food,

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Speaker 1: Seven Decades of Food Fads. While keish was both a

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Speaker 1: popular and hardy appetizer, it was also sturdy and could

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Speaker 1: be held for hours. Keisha's enduring popularity into the seventies

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Speaker 1: had a great deal to do with the scope it

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Speaker 1: allowed creative cooks. Speaking of creative cooks, Julia Child helped

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Speaker 1: make keish more mainstream in the US by including it

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Speaker 1: in her cookbooks, which chefs referenced from many item ideas.

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Speaker 1: Her version of kishla reine did without the bacon. Huh,

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Speaker 1: just why? And keish grew popular in England around the

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Speaker 1: same time, although they called it ham and cheese pie,

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Speaker 1: and it also sometimes had a top crest. Kish with

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Speaker 1: the top crest that's bold, very bold. When the Kennedy's

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Speaker 1: are in the White House, they love a French food

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Speaker 1: was well known from Renee Verdon's nineteen sixty seven The

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Speaker 1: White House Chef Cookbook. Mr Kennedy was very fond of

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Speaker 1: the tiny kishes he had for lunch, and this cookbook

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Speaker 1: included a recipe for kishla Raine. We may have reached

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Speaker 1: peak American kish in the early nineteen eighties. By one

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Speaker 1: there were these boutique Kish restaurants like Miss Tissues in

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Speaker 1: l A and they were selling pies for up to

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Speaker 1: fifty dollars a pop, which is a little bit over

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Speaker 1: a hundred and thirty dollars today. Yeah. According to an

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Speaker 1: article from the time in People magazine, their clientele list

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Speaker 1: read like the bel Air phone book. There was an

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Speaker 1: article and People magazine about a Yes, that's pretty excellent,

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Speaker 1: but it couldn't last. No, the Kish bubble burst it did.

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Speaker 1: The popularity of Kish took a steep dive in the

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Speaker 1: US and in the UK to a lesser extent in

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Speaker 1: the nineteen eighties for two main reasons fear of cholesterol

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Speaker 1: and masculine stereotypes. Um, I don't know. Okay, So this

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Speaker 1: brings us to the weird kind of sexist bit of

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Speaker 1: the episode. So, okay, there was this kind of oversaturation

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Speaker 1: of kich Is in popular culture, and they're a little

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Speaker 1: bit fussy to make, and they were perceived as kind

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Speaker 1: of bougie, sort of like the pumpkin spice latte of

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Speaker 1: their time, I guess, And so they wound up seeming unmasculine. Yeah,

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Speaker 1: to the ridiculous point that in a book descended upon

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Speaker 1: the US called Men Don't e Keche. It was written

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Speaker 1: by a twentiesomething, your old humorist, a satirist of first

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Speaker 1: as kind of a long essay that was published in

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Speaker 1: Playboy and then expanded into this book that would sit

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Speaker 1: on the New York Times bestseller list for over a year. Wow,

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Speaker 1: and I have kind of a long quote I want

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Speaker 1: to read about how it started from an April first,

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Speaker 1: nine two article in the Chicago Tribune written by Bob Green,

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Speaker 1: so you can kind of get a taste of what

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Speaker 1: this was. Rejoice, all you American men who are sick

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Speaker 1: of having Alan Alda held up as your role model,

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Speaker 1: racquetball held up as your sports model, and Keish held

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Speaker 1: up as your food model. You have a new hero.

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Speaker 1: His name is Bruce Feirstein. He is an author and

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Speaker 1: his credo is simple and pure, Real Men Don't kiche.

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Speaker 1: Feirstein has set out to define, once again, to a

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Speaker 1: nation that has somehow forgotten it, what real men are

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Speaker 1: and what real men do. The first salvo of his

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Speaker 1: real Man manifesto, here's in my issue of Playboy. And

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Speaker 1: then he goes on to quote, if your Steen real

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Speaker 1: men do not have meaningful dialogues. Real men do not

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Speaker 1: find things super Real men do not wear anything with

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Speaker 1: more than four zippers. Real men do not wear bikini underwear.

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Speaker 1: Real men do not have vanity license plates for things

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Speaker 1: you won't find in real men's pockets, lip balm, breath freshener,

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Speaker 1: opera tickets, and recipes for keichh. A real man would

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Speaker 1: be an airline pilot. A kiche eater would be a

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Speaker 1: travel agent. The real man's diet steak, hamburger, cheeseburger, bacon, cheeseburger, pizza, burger,

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Speaker 1: chili burger, Hammond, Swiss on rice, spaghetti, macaroney and cheese,

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Speaker 1: French fries, home fries, hash brown potato chips, Bretzels, beer

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Speaker 1: and ported beer and ported dark beer, corn on the cob,

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Speaker 1: orange soda. Real men will avoid the quiche of death.

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Speaker 1: That's some pretty serious stuff. Was there a problem with

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Speaker 1: with like chapstick and breath freshener. I don't know if

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Speaker 1: I'm just supposed to have chapped lips and smell terrible

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Speaker 1: and all the ladies who want to kishi then ah, yeah,

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Speaker 1: so that's a lot. This is also I ran across

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Speaker 1: this and That's one of the reasons I wanted to

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Speaker 1: do keys that I mentioned beginning Real men don acas,

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Speaker 1: and I was like, WHOA, I need to look into this.

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Speaker 1: So after that there was a follow up from the

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Speaker 1: April twelfth edition of the Chicago Tribune he gas, it

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Speaker 1: looks as if the keysheeters really are about to take

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Speaker 1: over the world. Recently we discussed the real men versus

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Speaker 1: keysheeters controversy. Now I've come across startling evidence that indicates

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Speaker 1: the keysheaters are becoming a greater force than anyone may

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Speaker 1: have previously imagined, and all too real man caves into keish.

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Speaker 1: This piece would go into how one Eric Weber, who

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Speaker 1: had previously written a book called How to Pick Up Girls,

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Speaker 1: followed it up with a decidedly different book called Connect Okay,

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Speaker 1: I think the whole thing was meant to be at

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Speaker 1: least a little bit facetious or satirical, but I'm not

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Speaker 1: positive that all of the fans of the book got that. No,

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Speaker 1: and when I first found this, a lot of people

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Speaker 1: took it very seriously, yeah, or not very seriously, but

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Speaker 1: they agreed with it. Yeah, yeah, they took it on

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Speaker 1: as kind of their creedo. So sorry, about it Kish,

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Speaker 1: and then in um the Chicago Tribunes, Beverly Dillon wrote

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Speaker 1: in the Fickle World of Food Fads, one of the

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Speaker 1: biggest trends a few years ago was kish, basically a

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Speaker 1: pie crest filled with an egg custard. The Kish lens

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Speaker 1: itself to embellishment. Cooks found that just about anything could

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Speaker 1: be added to the egg filling, from vegetables to seafood.

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Speaker 1: Kish became so identified with trendy food that it inspired

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Speaker 1: the popular question do real manny keish? After that, the

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Speaker 1: dish seemed to lose favor. It's now to time to

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Speaker 1: bring it back. Some real men say, now is the

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Speaker 1: time to bring back kiche. A lot of debate about

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Speaker 1: the kish. I guess it's kind of been rehabilitated, although

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Speaker 1: I will say I think of it as kind of

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Speaker 1: a fancy brunch thing, and I do personally feel like

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Speaker 1: I see more women ordering it, and in my own experience,

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Speaker 1: the only time I've ever had kiche ever is at

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Speaker 1: funeral weeks. Really, yeah, I kind of have a negative

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Speaker 1: association with it. Sure, it's just like people bring it,

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Speaker 1: I guess, because it can be served at any temperature

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Speaker 1: at lasts. Yeah, it's it's got a lot of protein

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Speaker 1: in it. You know. That's that's good. We'll have to

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Speaker 1: give it another go. Okay, it's it's one of the

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Speaker 1: foods that I shouldn't really eat because of the high

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Speaker 1: egg content. So yeah, too bad, It's okay. Speaking of

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Speaker 1: this question of kish in two, there was a study

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Speaker 1: that was published in the journal Social Psychological and Personality

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Speaker 1: Science called Real Men Don't Eat Cache Regulation of gender

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Speaker 1: expressive choices by men. The authors ran a series of

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Speaker 1: experiments to see whether men and women would would display

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Speaker 1: a preference for masculine perceived or feminine perceived foods from

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Speaker 1: a menu, and furthermore, whether they would be stressed out

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Speaker 1: about their choices and uh. They used word choice along

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Speaker 1: with kind of common stereotypes, you know, like meat as masculine,

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Speaker 1: salads feminine to to create these these perceptions, and they

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Speaker 1: found that given a too short chunk of time to

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Speaker 1: choose something from the menu, both men and women would

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Speaker 1: order a pretty even mix of masculinized and feminized foods,

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Speaker 1: But given as much time as they wanted to peruse

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Speaker 1: the menu, men would gravitate towards the masculine foods and

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Speaker 1: women would still order basically whatever they wanted. They later

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Speaker 1: ran an experiment that found that that having to pick

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Speaker 1: amongst these lady and do gendered items did indeed seem

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Speaker 1: to stress guys out. Men performed worse on a subsequent

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Speaker 1: memory task and women did not. And this all seems

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Speaker 1: to confirm other research that men are generally more concerned

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Speaker 1: about appearing gender normative than women are up to and

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Speaker 1: including their dietary choices a k a. The patriarchy hurts everyone, Yes,

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Speaker 1: it does. And back on my old show, back when

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Speaker 1: I used to produce stuff Mom never told you videos,

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Speaker 1: we did an episode on why men are more associated

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Speaker 1: with like meat eating meat, and um, it's really interesting

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Speaker 1: and has to kind of do with the fact that

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Speaker 1: they were working like old old times, old days, we

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Speaker 1: were working long hours, like and there was a special

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Speaker 1: thing and so just to fuel them for their hard labor,

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Speaker 1: they got the first choice of meat. They cut it,

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Speaker 1: and they got to eat it. Anyway, we should do

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Speaker 1: a whole episode on it some time. It's it's really interesting.

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Speaker 1: Yeah that sounds nice and depressing, I mean, but really

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Speaker 1: but really fascinating. And I love that kind of study.

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Speaker 1: I'm glad that that there's there's search into it. Yeah. Yeah,

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Speaker 1: speaking of hard work and intense labor. We've got some

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Speaker 1: physical chemistry coming up next. But first a quick break

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Speaker 1: for a word from our sponsor, and we're back, Thank

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Speaker 1: you sponsor. Okay, so quish science science. Yeah, so, Akisha

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Speaker 1: is a type of baked or set custard. And in

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Speaker 1: this you've got four basic stuff things at play. You've

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Speaker 1: got you've got egg whites, egg yolks, milk, fats and

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Speaker 1: milk kind of watery stuffs. Sounds so appetizing, the stuff

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Speaker 1: that isn't the fat, right, Yes, it sounds really delicious

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Speaker 1: when you put it that way. Okay, so um so

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Speaker 1: So the egg whites. The egg whites are the kind

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Speaker 1: of jelliest part of an egg. They contain these proteins

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Speaker 1: called albumins that start out as kind of tight individualistic

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Speaker 1: coils of amino acids. And these protein molecules have both

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Speaker 1: hydrophilic or water loving bits on their outsides and then

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Speaker 1: hydrophobic or water hating bits kind of curled up on

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Speaker 1: their insides, similar to proteins and milk. Unlike in milk, though,

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Speaker 1: when you heat them up, they lose their structure. Suddenly,

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Speaker 1: all of those water hating bits are freaking out and

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Speaker 1: looking for something to protect them, so they cling to

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Speaker 1: other protein molecules, meaning that the proteins all wind up

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Speaker 1: linking with each other and uh therefore trapping bits of

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Speaker 1: liquid amongst themselves. The proteins of the egg yolks coagulates similarly,

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Speaker 1: but at a higher temperature than the whites do, so

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Speaker 1: so you can kind of game your kiche by adding

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Speaker 1: different ratios of whole eggs to just yolks or just whites.

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Speaker 1: More whites mean that you get a firmer gel that

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Speaker 1: you have to be kind of a little bit extra

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Speaker 1: careful not to not to burn or scramble when you're

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Speaker 1: cooking it. Um and more yolks mean a softer gel

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Speaker 1: that's a little bit more forgiving. Meanwhile, Okay, the milk

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Speaker 1: fats and milk watery bits in a quiche, these are

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Speaker 1: going to be the bulk of the liquid that gets

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Speaker 1: trapped up by those coagulating egg proteins, all right, uh So,

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Speaker 1: so your balance of milk fat to milk watery stuff

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Speaker 1: will affect the creaminess that the mouth feel of the

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Speaker 1: final product. If you want an extra creamy kiche, you

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Speaker 1: can also subbend some crime fresh or sour cream to

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Speaker 1: to help out with this. But you do have to

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Speaker 1: be a little bit careful because because water and water

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Speaker 1: soluble minerals help create an ideal gel in the quiche,

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Speaker 1: the minerals help create more bonds among the protein chains,

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Speaker 1: creating the really good wobbly network that you're looking for.

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Speaker 1: Wobbily network, wobbily network. I love this. I always make

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Speaker 1: the outlines and I have sections for science and I'm like,

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Speaker 1: I'll leave that one to Lord, and she never lets

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Speaker 1: me down. This is so cool. I love knowing this

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Speaker 1: stuff because it helps you when you're cooking. If you

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Speaker 1: know why, if you know why the science works, then yeah,

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Speaker 1: you're like, you're like, oh, it helps you troubleshoot a

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Speaker 1: little bit. Yeah. And speaking of cooking, we do have

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Speaker 1: a few cooking tips for you. Yeah, okay, So, so

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Speaker 1: to keep your custard stable a k A. Smooth instead

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Speaker 1: of chunky. Nobody likes chunky custard um, you can you

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Speaker 1: can take a couple of steps. First, you can add

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Speaker 1: up to a tablespoon of flour to your custard base,

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Speaker 1: whisk it in there. That will help absorb water and

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Speaker 1: and blend it throughout the mixture, avoiding any lumps from

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Speaker 1: pockets of steam. Also, experts recommend to bake your quiche

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Speaker 1: low and slow, no higher than three hundred degrees, and

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Speaker 1: maybe lengthen the baking time accordingly to about an hour

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Speaker 1: or so. Higher heat can scramble the egg proteins before

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Speaker 1: they have a chance to to gel up with all

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Speaker 1: of that delicious dairy. You should also a cook and

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Speaker 1: season your ad ins separately to prevent them from a

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Speaker 1: from messing up that water ratio and your custard. You

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Speaker 1: should maybe think about prick the pie dough with a

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Speaker 1: fork or what have you before pouring in the egg

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Speaker 1: custard mixture to prevent rising uh And this this way

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Speaker 1: you won't have a little weird puffy bubbles in your crust.

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Speaker 1: You could also try brushing the crust with egg whites.

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Speaker 1: That's a step you would take after you a par

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00:24:06,960 --> 00:24:09,320
Speaker 1: or blind bake the crust, but before you pour in

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Speaker 1: the custard, and it helps seal the crust against any

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Speaker 1: moisture in the custard to to keep it crisp. Use

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Speaker 1: one egg per person as a general rule of them,

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Speaker 1: and the cream should be more prominent in the eggs.

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Speaker 1: There is a lot of debate about the correct ratio

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Speaker 1: of egg to dairy, and whether you should use all

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Speaker 1: whole eggs or some whole eggs and some separated yolks,

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00:24:31,680 --> 00:24:34,399
Speaker 1: and the correct ratio of milk to cream. You know,

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Speaker 1: everyone agrees that you want to taste the eggs but

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Speaker 1: not wind up making an omelet, and that you want

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Speaker 1: it to be rich but not too rich, But no

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Speaker 1: one really seems to agree on like which point in

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Speaker 1: any of these spectrums is just right. Um. So, if

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00:24:49,240 --> 00:24:51,320
Speaker 1: you're not sure where you fall in this debate, then

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00:24:51,359 --> 00:24:53,639
Speaker 1: try try a recipe that's sort of middle of the

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Speaker 1: road first, with about half milk and half cream and

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Speaker 1: approximately equal volume of egg to dairy, which means about

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Speaker 1: five eggs per cupit dary. In metric that equals about

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Speaker 1: two eggs per hundred milliliters. Yeah, so there you go.

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Speaker 1: Some tips to help you next time. Another thing you

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Speaker 1: might think about if you're getting creative When researching this one,

423
00:25:15,160 --> 00:25:17,119
Speaker 1: I've stumbled upon a recipe for a kish that was

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00:25:17,160 --> 00:25:22,040
Speaker 1: made with a derrito's crust. Derrito crust like Nacho doritos

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00:25:22,119 --> 00:25:25,800
Speaker 1: or like cool ranch. I think it was Nacho bright

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00:25:25,920 --> 00:25:29,879
Speaker 1: powder made me suspect not. Yeah, I believe you, but

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00:25:29,920 --> 00:25:33,880
Speaker 1: now I really want a cool ranch crust you kinda yeah,

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00:25:34,040 --> 00:25:36,199
Speaker 1: the person who did it saying he was trying to

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00:25:36,280 --> 00:25:39,320
Speaker 1: make it um less of this the bougie thing that

430
00:25:39,359 --> 00:25:45,480
Speaker 1: we were talking about, so like bring it back into

431
00:25:45,520 --> 00:25:49,240
Speaker 1: the band. Yeah yeah, yeah, See it's got a Dorrito's crestfellas.

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00:25:49,359 --> 00:25:57,040
Speaker 1: Now you can enjoy it. That brings us to the

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00:25:57,119 --> 00:25:59,280
Speaker 1: end of this classic episode on Kish. I hope you

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00:25:59,280 --> 00:26:04,800
Speaker 1: appreciated what former aren't had to say. It kind of

435
00:26:05,080 --> 00:26:08,600
Speaker 1: like a weird I don't know, like a like a

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00:26:08,640 --> 00:26:13,680
Speaker 1: time travel situation. It does give me that that vibe. Ah,

437
00:26:13,840 --> 00:26:17,800
Speaker 1: what was I thinking about when I recorded Keiche? It's

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00:26:17,800 --> 00:26:20,959
Speaker 1: a different person then, I know, right, Yeah, because this

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00:26:21,000 --> 00:26:28,000
Speaker 1: episode came out originally in um October of twenty seventeen, which,

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00:26:29,080 --> 00:26:32,240
Speaker 1: according to COVID time is like thirty nine million years ago.

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00:26:32,520 --> 00:26:39,200
Speaker 1: So yeah, it's like a fossilized podcast. I'm like, no,

442
00:26:39,200 --> 00:26:44,320
Speaker 1: no one was alive then, Like yeah, like that certainly

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00:26:44,359 --> 00:26:50,479
Speaker 1: they weren't eating Keiche. It seems it does seem really

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00:26:50,560 --> 00:26:54,359
Speaker 1: really wild. Um, but but yeah, I thank you for

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00:26:54,560 --> 00:26:57,760
Speaker 1: going on this time travel journey with us. Yes, I

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00:26:58,560 --> 00:27:01,560
Speaker 1: hope I hope, UM, I hope you're you're gonna go

447
00:27:01,840 --> 00:27:05,800
Speaker 1: make a quiche? Yes, yes, UM and I we both

448
00:27:05,840 --> 00:27:10,399
Speaker 1: hope that you're having safe, happy holidays and if is involved, well,

449
00:27:10,400 --> 00:27:14,320
Speaker 1: please let us know about it. You can email us

450
00:27:14,440 --> 00:27:17,760
Speaker 1: at hello at savor pod dot com. We're also on

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00:27:17,840 --> 00:27:20,560
Speaker 1: social media. You can find us on Twitter, Facebook, and

452
00:27:20,680 --> 00:27:23,400
Speaker 1: Instagram at savor pod, and we do hope to hear

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00:27:23,440 --> 00:27:26,240
Speaker 1: from you. Savor is production of I Heart Radio. For

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00:27:26,400 --> 00:27:28,399
Speaker 1: more podcasts my heart Radio, you can visit the I

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00:27:28,480 --> 00:27:31,119
Speaker 1: heart Radio app, Apple Podcasts, or wherever you listen to

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00:27:31,160 --> 00:27:34,600
Speaker 1: your favorite shows. Thanks as always to our superproducers Dylan

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00:27:34,640 --> 00:27:36,919
Speaker 1: Fagan and Andrew Howard. Thanks to you for listening, and

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00:27:37,000 --> 00:27:38,640
Speaker 1: we hope that lots more good things are coming your

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00:27:38,640 --> 00:27:38,880
Speaker 1: way