1 00:00:08,640 --> 00:00:10,840 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,880 --> 00:00:13,240 Speaker 1: I'm Anny Reese and I'm Lauren focal Bum and today 3 00:00:13,280 --> 00:00:17,000 Speaker 1: we have an episode for you about ricotta. Yes, is 4 00:00:17,079 --> 00:00:19,720 Speaker 1: there any particular reason this one was on your mind? Lauren? 5 00:00:20,320 --> 00:00:25,159 Speaker 1: I was thinking about a cheese, um, and that I 6 00:00:25,200 --> 00:00:27,320 Speaker 1: mean usually I'm thinking about a cheese to be honest, 7 00:00:27,480 --> 00:00:29,360 Speaker 1: but no, no no, no, I was thinking about doing another 8 00:00:29,440 --> 00:00:33,000 Speaker 1: cheese related topic. Um. And then after I ran through 9 00:00:33,080 --> 00:00:35,960 Speaker 1: an embarrassing number of cheeses that we've already done, that 10 00:00:36,000 --> 00:00:38,560 Speaker 1: I had forgotten that we had already done, I landed ONCT. 11 00:00:41,440 --> 00:00:44,600 Speaker 1: We have talked about cheese quite a bit. We we have, 12 00:00:44,760 --> 00:00:47,760 Speaker 1: we have after well, because we we did a couple 13 00:00:47,800 --> 00:00:51,920 Speaker 1: of times early on and then we really we we 14 00:00:51,920 --> 00:00:55,680 Speaker 1: we really messed up for a minute and and didn't 15 00:00:56,240 --> 00:00:59,440 Speaker 1: for the longest. D Yeah, And so now I'm trying. 16 00:00:59,440 --> 00:01:01,920 Speaker 1: I'm trying to make a for lost time. You know. Definitely. Oh, 17 00:01:02,000 --> 00:01:06,600 Speaker 1: I'm on board. I actually don't have too much experience 18 00:01:06,600 --> 00:01:09,360 Speaker 1: with ricata, but I have had some amazing ricata like 19 00:01:09,880 --> 00:01:14,160 Speaker 1: so good, and some amazing things that have ricotta in them. 20 00:01:14,200 --> 00:01:18,319 Speaker 1: Oh yeah, yeah, yeah, It's one of my favorite ingredients 21 00:01:18,400 --> 00:01:21,840 Speaker 1: in things. Yeah. Sure. And there's a local restaurant that 22 00:01:21,920 --> 00:01:24,800 Speaker 1: does a really good I think it's Housemaide Ricotta. It's 23 00:01:24,840 --> 00:01:27,240 Speaker 1: just like a little app with like toasted bread, some 24 00:01:27,319 --> 00:01:30,040 Speaker 1: olive oil, some ricotta, maybe some fresh herbs, and they're 25 00:01:30,080 --> 00:01:34,320 Speaker 1: oh so good. Yes, I've definitely had some just straight 26 00:01:34,400 --> 00:01:41,160 Speaker 1: up fresh ricotta around Atlanta and been stunned, moved, moved. Yes, 27 00:01:41,240 --> 00:01:43,959 Speaker 1: that's a good way. I have also had some very 28 00:01:44,040 --> 00:01:49,960 Speaker 1: very sad ricata. But yeah, sad ricotta is sad, very sad. Yes, 29 00:01:50,160 --> 00:01:54,760 Speaker 1: kind of dry and grainy. M or I had one 30 00:01:54,800 --> 00:01:58,080 Speaker 1: that was like the opposite. It was but not in 31 00:01:58,080 --> 00:02:04,920 Speaker 1: a good way. You don't want food that's bad, leaking, No, never, 32 00:02:07,200 --> 00:02:08,799 Speaker 1: And I wanted to tell this story. I think I've 33 00:02:08,800 --> 00:02:10,799 Speaker 1: told this story before on the show, but I love 34 00:02:10,840 --> 00:02:15,560 Speaker 1: it so much because it's so indicative of who I am. Okay, okay, 35 00:02:15,600 --> 00:02:19,440 Speaker 1: So there's a guy in my phone who is just Ricotta. 36 00:02:20,000 --> 00:02:23,000 Speaker 1: I don't know his real name. I think it might 37 00:02:23,000 --> 00:02:26,760 Speaker 1: be Max Um. Anyway, if you're listening, sorry about it. 38 00:02:26,840 --> 00:02:32,600 Speaker 1: But a couple of years ago, back when we were 39 00:02:32,600 --> 00:02:36,359 Speaker 1: still at the office, UM, we used to go pretty frequently. 40 00:02:36,360 --> 00:02:39,840 Speaker 1: We would have an office party across the street at 41 00:02:39,840 --> 00:02:44,960 Speaker 1: a restaurant across the street, and the invitation said that 42 00:02:45,000 --> 00:02:48,840 Speaker 1: there would be an ice luge there. Oh right, the 43 00:02:48,919 --> 00:02:55,680 Speaker 1: ice luge. Now, me being me, not thinking it through, 44 00:02:56,800 --> 00:02:58,679 Speaker 1: I thought this was going to be a huge ice 45 00:02:58,720 --> 00:03:03,000 Speaker 1: sculpture that I could log down. Yes, you thought it 46 00:03:03,040 --> 00:03:08,720 Speaker 1: was a luge for humans. Yes, so of course wore 47 00:03:08,800 --> 00:03:12,840 Speaker 1: the appropriate attire, which is my black kind of ski suit, 48 00:03:13,639 --> 00:03:18,200 Speaker 1: thermal ware, black shoes. I show up at the party 49 00:03:19,080 --> 00:03:22,160 Speaker 1: the ice lusion question. I was looking around, like where 50 00:03:22,240 --> 00:03:26,040 Speaker 1: is it? It was a bit smaller I thought it 51 00:03:26,080 --> 00:03:33,920 Speaker 1: would be. It was like it was a snowman, right, Yes, 52 00:03:34,040 --> 00:03:36,280 Speaker 1: it was an ice sculpture of a snowman. But the 53 00:03:36,360 --> 00:03:39,200 Speaker 1: luge part was you put a shot in there of 54 00:03:39,240 --> 00:03:40,880 Speaker 1: an alcohol of your choice. So I guess you could 55 00:03:40,920 --> 00:03:43,720 Speaker 1: put any liquid really and it would go down through 56 00:03:43,760 --> 00:03:46,280 Speaker 1: this like tunnel in the ice and then be really 57 00:03:46,320 --> 00:03:52,560 Speaker 1: cold on the other side. So it was it was 58 00:03:52,600 --> 00:03:56,480 Speaker 1: illused for a shot of alcohol. It was not. It 59 00:03:56,600 --> 00:03:58,640 Speaker 1: was not human. It was not for I mean it 60 00:03:58,720 --> 00:04:02,280 Speaker 1: was for humans tech really but not ye. Yes, but 61 00:04:02,400 --> 00:04:07,360 Speaker 1: I showed up so ready, completely believing that at a 62 00:04:07,440 --> 00:04:11,320 Speaker 1: holiday party they were going to let employees who may 63 00:04:11,440 --> 00:04:17,960 Speaker 1: or may not be getting tipsy slide down. But anyway, 64 00:04:18,440 --> 00:04:21,440 Speaker 1: people were scared to use this ice luge and I 65 00:04:21,480 --> 00:04:23,880 Speaker 1: sort of ended up over there explaining it to people. 66 00:04:23,880 --> 00:04:25,480 Speaker 1: And because I was wearing all black, I think people 67 00:04:25,560 --> 00:04:28,000 Speaker 1: ended up thinking that I hadn't met Because it's kind 68 00:04:28,000 --> 00:04:31,840 Speaker 1: of a combination of offices that were there. I thought 69 00:04:31,880 --> 00:04:36,000 Speaker 1: I was a waiter. Yeah, I started to get tips. 70 00:04:37,440 --> 00:04:40,479 Speaker 1: I made some money that night. But I also met 71 00:04:40,520 --> 00:04:45,840 Speaker 1: this fellow who was in a Christmas tuxedo. We keep 72 00:04:45,920 --> 00:04:51,760 Speaker 1: talking and he just called himself Forcata. It was an 73 00:04:51,760 --> 00:05:00,520 Speaker 1: interesting night for a lot of reasons. I I do 74 00:05:00,880 --> 00:05:03,720 Speaker 1: that is like one of the most Annie Reese stories 75 00:05:03,920 --> 00:05:08,719 Speaker 1: that I think, I think I know of. Yeah, I 76 00:05:08,760 --> 00:05:10,560 Speaker 1: think that in the time I tried to comfort the 77 00:05:10,600 --> 00:05:13,800 Speaker 1: I R. S lady because she was so stressed. Oh no, 78 00:05:15,720 --> 00:05:19,719 Speaker 1: but that's pretty that's up there, and that's up there. Yeah. Yeah, 79 00:05:19,800 --> 00:05:24,960 Speaker 1: and especially for our purposes, like food was involved. Yes, 80 00:05:25,640 --> 00:05:28,000 Speaker 1: that cracks me up that I thought that I was 81 00:05:28,040 --> 00:05:34,039 Speaker 1: going to night. And I do remember when you first 82 00:05:34,120 --> 00:05:38,920 Speaker 1: told me this story. I was like, Annie, I'm so ready. 83 00:05:39,680 --> 00:05:43,160 Speaker 1: Everyone else was in like holiday sweaters share yeah, in 84 00:05:43,240 --> 00:05:47,719 Speaker 1: the cocktail cocktail tire share Yeah, And I have pictures 85 00:05:47,720 --> 00:05:49,200 Speaker 1: on my fridge from that night, so I do think 86 00:05:49,240 --> 00:05:51,680 Speaker 1: of it rather often. I say, had a photo booth there, 87 00:05:54,279 --> 00:05:59,560 Speaker 1: Oh that's amazing. Yes, yes, anyway, um back to cheese. 88 00:06:01,040 --> 00:06:03,479 Speaker 1: You can see, yes, our many past episodes we've done 89 00:06:03,480 --> 00:06:07,599 Speaker 1: on cheese is Cheddar, Brie, rock fair, rock floor, Grier, 90 00:06:07,800 --> 00:06:10,120 Speaker 1: Gouda process cheese. I think there's some more in there, 91 00:06:10,320 --> 00:06:12,320 Speaker 1: but those are the ones that came to my mind. 92 00:06:12,640 --> 00:06:16,839 Speaker 1: And yogurt I would say, yeah, and butter butter, sure, yes, yes, 93 00:06:17,320 --> 00:06:22,160 Speaker 1: but okay, I guess this brings us to our question. Ricotta. 94 00:06:25,279 --> 00:06:32,599 Speaker 1: What is it? Well, ricotta is a type of fresh cheese, unaged, spreadable, soft, mild, 95 00:06:32,800 --> 00:06:37,360 Speaker 1: a little bit sweet, that's actually made from whey instead 96 00:06:37,400 --> 00:06:42,680 Speaker 1: of kurds. So it's, uh, it's bizarro cheese, right like 97 00:06:43,000 --> 00:06:48,440 Speaker 1: like Bizarro from Superman. Like it's recognizably cheese. But it's 98 00:06:48,480 --> 00:06:53,240 Speaker 1: also sort of the opposite of cheese, right right, which 99 00:06:53,240 --> 00:06:57,359 Speaker 1: I found very confusing for a lot of this research. Yeah, 100 00:06:57,920 --> 00:07:00,560 Speaker 1: I have no idea. Oh it's so cool. Okay, alright, alright, 101 00:07:00,760 --> 00:07:04,760 Speaker 1: let's talk about cheese making. So when you create most 102 00:07:04,800 --> 00:07:09,200 Speaker 1: types of cheese, say say cheddar or historically more relevant here, 103 00:07:09,440 --> 00:07:13,280 Speaker 1: pecorino or provolone or mozzarella. One of the first steps 104 00:07:13,440 --> 00:07:18,800 Speaker 1: is to take your milk and um d emulsify it coagulated. Yeah, 105 00:07:19,320 --> 00:07:21,960 Speaker 1: that is to to separate out the fats and the 106 00:07:22,000 --> 00:07:24,800 Speaker 1: fat soluble stuff which is going to be the curds, 107 00:07:25,160 --> 00:07:28,240 Speaker 1: from the water and the water soluble stuff, which is 108 00:07:28,240 --> 00:07:31,440 Speaker 1: going to be the way. You then take the curds 109 00:07:31,520 --> 00:07:35,000 Speaker 1: and process them however you'd like to do to create 110 00:07:35,080 --> 00:07:37,720 Speaker 1: your cheese, maybe like heat it and need it into 111 00:07:37,800 --> 00:07:41,160 Speaker 1: springing mozzarella, maybe press it into wheels and age it 112 00:07:41,360 --> 00:07:47,480 Speaker 1: for most other things. But the way is a byproduct here. Um. 113 00:07:47,600 --> 00:07:50,120 Speaker 1: But it is still full of good stuff, lots of proteins, 114 00:07:50,200 --> 00:07:53,640 Speaker 1: some sugars, a little bit of stray fats probably for example. 115 00:07:53,920 --> 00:07:57,080 Speaker 1: Real buttermilk is the way collected from butter when you 116 00:07:57,200 --> 00:08:01,680 Speaker 1: churn the liquids out. And ricotta UH is made from 117 00:08:02,040 --> 00:08:05,800 Speaker 1: the way that separates out from cheese curds. Um. You 118 00:08:06,000 --> 00:08:08,240 Speaker 1: just you just take that way and heat it to 119 00:08:08,280 --> 00:08:11,800 Speaker 1: a boil. And the proteins, the proteins in way are keratins, 120 00:08:11,960 --> 00:08:15,480 Speaker 1: not casin's. The casins are locked up in the curds. UM. 121 00:08:15,920 --> 00:08:18,840 Speaker 1: So when heated, uh, when when when you heat that way, 122 00:08:18,960 --> 00:08:23,360 Speaker 1: the caratins will d nature, first unraveling and then clumping 123 00:08:23,440 --> 00:08:27,040 Speaker 1: together and firming up into a soft mass, sort of 124 00:08:27,120 --> 00:08:29,200 Speaker 1: like a like a soft cooked egg, but but creamier 125 00:08:29,280 --> 00:08:31,240 Speaker 1: in texture than a soft cook egg would be. Egg 126 00:08:31,400 --> 00:08:33,599 Speaker 1: is more bouncy, you know. Um. So then you you 127 00:08:33,720 --> 00:08:36,199 Speaker 1: ladle that stuff out and drain it, and within a 128 00:08:36,280 --> 00:08:40,320 Speaker 1: few minutes you've got ricotta. Um. The word ricotta means 129 00:08:40,640 --> 00:08:46,439 Speaker 1: recooked COLDA cooked and re RECOLDA yeah, it's it's just 130 00:08:46,559 --> 00:08:52,719 Speaker 1: eaten fresh. Yes, And I love it. Also, I love 131 00:08:52,840 --> 00:08:57,439 Speaker 1: that we did cevich and ricotta back to back. Yea 132 00:08:58,080 --> 00:09:01,760 Speaker 1: like See c cevich for more information about protein coagulation. 133 00:09:01,840 --> 00:09:05,360 Speaker 1: If you'd like to, and we know you do, you 134 00:09:05,440 --> 00:09:09,240 Speaker 1: would like to, I'm sure I'm sure one of you 135 00:09:09,360 --> 00:09:14,280 Speaker 1: does out there somewhere. Um, okay, so yeah you can. 136 00:09:14,360 --> 00:09:16,120 Speaker 1: You can use any type of milk you'd like to 137 00:09:16,200 --> 00:09:19,600 Speaker 1: make ricotta. Sheep's milk is the most traditional, but cow 138 00:09:19,720 --> 00:09:22,120 Speaker 1: milk is very common these days, and goat and buffalo 139 00:09:22,240 --> 00:09:25,160 Speaker 1: milks are used to Some makers will add a little 140 00:09:25,160 --> 00:09:26,960 Speaker 1: bit of fresh milk in with the way when they 141 00:09:27,000 --> 00:09:29,959 Speaker 1: cook it for added fats and casin's. And if you 142 00:09:30,080 --> 00:09:32,880 Speaker 1: do this. You probably also add something acidic to the 143 00:09:32,960 --> 00:09:36,280 Speaker 1: boil to to help the casins coagulate. Sometimes you might 144 00:09:36,320 --> 00:09:40,360 Speaker 1: add something acidic. Anyway, it's kind of this is a 145 00:09:40,440 --> 00:09:49,600 Speaker 1: delicate I'm only reporting the facts. I like. Yeah, yeah, 146 00:09:49,720 --> 00:09:53,440 Speaker 1: I think usually if you're if you're making it fresh, fresh, 147 00:09:53,520 --> 00:09:57,959 Speaker 1: fresh and using just why the traditional method is to 148 00:09:58,040 --> 00:10:01,760 Speaker 1: not add anything acidic. Um. But right, I'm not going 149 00:10:01,800 --> 00:10:03,199 Speaker 1: to tell you how to do it. I have very 150 00:10:03,240 --> 00:10:06,880 Speaker 1: little effect on your life at any rate. Um. The 151 00:10:07,320 --> 00:10:11,160 Speaker 1: result is cheese that's soft and creamy, with a with 152 00:10:11,240 --> 00:10:14,040 Speaker 1: a fine grain and a touch of this almost caramel 153 00:10:14,120 --> 00:10:17,960 Speaker 1: sweetness from the cooked milk. It's used most often as 154 00:10:18,000 --> 00:10:20,920 Speaker 1: an ingredient in savory or sweet dishes, rather than being 155 00:10:20,960 --> 00:10:24,000 Speaker 1: eaten on its own. It's a filling in pastas, from 156 00:10:24,080 --> 00:10:27,920 Speaker 1: dumpling types like ravioli to layering types like lasagna, and 157 00:10:28,080 --> 00:10:31,160 Speaker 1: a filling in desserts like canolli. You can dollip it 158 00:10:31,280 --> 00:10:34,360 Speaker 1: on pizza, or spread it on toast with herbs and salt, 159 00:10:34,520 --> 00:10:37,360 Speaker 1: or use it in sauces or as a garnish. You 160 00:10:37,440 --> 00:10:40,120 Speaker 1: can add it into pasta dose like njoki. You can 161 00:10:40,240 --> 00:10:43,600 Speaker 1: cook it into egg dishes like a savory keyshort scramble, 162 00:10:43,960 --> 00:10:48,200 Speaker 1: or into dessert custards or cheesecake. You can also salt 163 00:10:48,320 --> 00:10:53,040 Speaker 1: an age ricotta into a crumbly solid product called ricotta 164 00:10:53,120 --> 00:10:56,079 Speaker 1: salata or salt age and smoke it to make a 165 00:10:56,240 --> 00:11:05,400 Speaker 1: crumbly solid, smoky ricotta of fucata. Sure sure both both 166 00:11:05,480 --> 00:11:08,520 Speaker 1: of these products are right more and more like a 167 00:11:08,640 --> 00:11:10,800 Speaker 1: more like a Parmesan kind of situation, and that they 168 00:11:10,800 --> 00:11:13,920 Speaker 1: will be served um sliced as on cheese boards or 169 00:11:14,040 --> 00:11:18,240 Speaker 1: shaved over dishes. You can make vegan ricotta from things 170 00:11:18,280 --> 00:11:21,079 Speaker 1: like cashew or almond or tofu blended into like a 171 00:11:21,120 --> 00:11:24,839 Speaker 1: creamy whip given flavor with something like nutritional yeast, and 172 00:11:25,120 --> 00:11:27,360 Speaker 1: it's easy to make it home. Uh And I have 173 00:11:27,440 --> 00:11:29,760 Speaker 1: read opinions that homemade is really the only way to 174 00:11:29,840 --> 00:11:32,040 Speaker 1: go if you do not have access to a local 175 00:11:32,600 --> 00:11:37,079 Speaker 1: cheesemaker who makes it, as the mass produced ricotta is 176 00:11:37,160 --> 00:11:40,560 Speaker 1: less fresh and probably uses stabilizers and thickeners and additives 177 00:11:40,960 --> 00:11:44,240 Speaker 1: to mimic the fresh flavor and preserve the texture. That 178 00:11:44,360 --> 00:11:46,600 Speaker 1: was in Serious Eats that I read that, and they've 179 00:11:46,600 --> 00:11:49,120 Speaker 1: got a good recipe as they usually do. It calls 180 00:11:49,120 --> 00:11:51,720 Speaker 1: for you to hold the cheese at temperature for about 181 00:11:51,720 --> 00:11:54,800 Speaker 1: twenty minutes to cook it to the correct texture and flavor. 182 00:11:55,080 --> 00:11:58,920 Speaker 1: So interesting. Yeah, this has been one of my favorite 183 00:11:58,960 --> 00:12:02,560 Speaker 1: things on on doing the show, and doing the show 184 00:12:02,880 --> 00:12:05,160 Speaker 1: is like, oh I can make that. Yeah things I 185 00:12:05,400 --> 00:12:07,400 Speaker 1: never would have thought to make it home, and now 186 00:12:07,800 --> 00:12:10,840 Speaker 1: I really want it's yeah, you can just go buy 187 00:12:11,640 --> 00:12:16,040 Speaker 1: some milk and do it, and I want to. I 188 00:12:16,080 --> 00:12:17,439 Speaker 1: almost got my phone out in the middle of this 189 00:12:17,559 --> 00:12:19,560 Speaker 1: and put it on my list because this is I'm 190 00:12:19,800 --> 00:12:23,080 Speaker 1: the craving is fitting hard right now? Yeah, yeah, gonna 191 00:12:23,200 --> 00:12:26,160 Speaker 1: I think who knows, who knows if I will remember 192 00:12:26,280 --> 00:12:28,240 Speaker 1: the next time I make it to a grocery store. 193 00:12:29,760 --> 00:12:32,640 Speaker 1: That's why you gotta put it on the list. Okay, okay, 194 00:12:34,160 --> 00:12:38,000 Speaker 1: well what about the nutrition. It does depend on how 195 00:12:38,080 --> 00:12:41,160 Speaker 1: you make it, but ricotta tends to be lower in 196 00:12:41,320 --> 00:12:43,880 Speaker 1: fat than cheese is made with curds, but with the 197 00:12:44,000 --> 00:12:47,040 Speaker 1: same good punch of protein, so it's pretty good for you. Um. 198 00:12:47,280 --> 00:12:50,280 Speaker 1: I mean, you know, eat a vegetable, maybe maybe add 199 00:12:50,400 --> 00:12:53,280 Speaker 1: a little bit more fat to help keep going. No, 200 00:12:53,480 --> 00:12:56,000 Speaker 1: this is I think you. I really think you're a 201 00:12:56,040 --> 00:12:59,040 Speaker 1: trend setter, Lauren, because I've noticed a lot of people 202 00:12:59,160 --> 00:13:01,200 Speaker 1: over the past couple well years, have been signing things 203 00:13:01,280 --> 00:13:04,240 Speaker 1: to me or things that I'm reading with Drink some water, 204 00:13:07,040 --> 00:13:09,640 Speaker 1: eat a vegetable. Drink some water, eat a vegetable. It's 205 00:13:09,720 --> 00:13:15,800 Speaker 1: always it's good. It's just solidly good advice. Yes, generally, 206 00:13:16,040 --> 00:13:19,560 Speaker 1: I'm always like, there's got to be an outlier. Oh, well, 207 00:13:19,559 --> 00:13:21,280 Speaker 1: I mean drinking too much. Well, I mean you know 208 00:13:21,760 --> 00:13:24,320 Speaker 1: you have to urinate as well, Like never just drink 209 00:13:24,400 --> 00:13:26,680 Speaker 1: water and try to hold it. That's bad, that's bad 210 00:13:26,720 --> 00:13:32,240 Speaker 1: for you. But and now we've ruined drink some water. 211 00:13:32,520 --> 00:13:35,600 Speaker 1: That's just kidding. That is that is the one outlier. 212 00:13:35,679 --> 00:13:40,200 Speaker 1: Don't do that, that's bad. But yeah. The third third 213 00:13:40,240 --> 00:13:42,559 Speaker 1: thing that I see people out on Twitter lately is 214 00:13:42,679 --> 00:13:44,960 Speaker 1: clean your makeup brushes. And I think that, Yeah, those 215 00:13:45,040 --> 00:13:49,400 Speaker 1: three pieces of advice to there are like pretty ultimate. Yeah, yeah, sincerely, 216 00:13:50,000 --> 00:13:57,760 Speaker 1: best wishes gone, that's what we need. I love it. Yes, well, 217 00:13:57,920 --> 00:14:01,640 Speaker 1: we do have some numbers for you do. As of 218 00:14:01,760 --> 00:14:06,439 Speaker 1: twenty nineteen, the value of the global ricotta market was 219 00:14:06,720 --> 00:14:09,600 Speaker 1: estimated to be some eight hundred and seventy three million 220 00:14:09,679 --> 00:14:13,640 Speaker 1: dollars in growing. In the United States, the vast majority 221 00:14:13,760 --> 00:14:16,559 Speaker 1: of ricotta was sold as private label um like a 222 00:14:16,679 --> 00:14:20,680 Speaker 1: like a store brand versus a name brand. Huh. And 223 00:14:21,080 --> 00:14:26,560 Speaker 1: as of some two hundred and forty three million pounds 224 00:14:26,880 --> 00:14:29,760 Speaker 1: were being produced in the United States every year um 225 00:14:29,800 --> 00:14:34,760 Speaker 1: and about a quarter of American households were purchasing it. Wow. Yeah. Yeah. 226 00:14:35,400 --> 00:14:38,320 Speaker 1: There is a festival that's been running for fifty years 227 00:14:38,440 --> 00:14:42,800 Speaker 1: in Sicily in a town called vezini Um called the 228 00:14:43,000 --> 00:14:48,160 Speaker 1: Sagra Dellacata del Formaggio. And yeah, just just the festival 229 00:14:48,480 --> 00:14:52,520 Speaker 1: of ricotta and cheese. It's it's dedicated to folklore and 230 00:14:52,840 --> 00:14:58,000 Speaker 1: gastronomy and ricotta and other cheeses. It's its nickname is 231 00:14:58,080 --> 00:15:03,880 Speaker 1: the Feast of Flavors and Knowledge. Oh, yes, right, there's 232 00:15:03,920 --> 00:15:08,800 Speaker 1: a parade. I am not sure what is going on 233 00:15:08,920 --> 00:15:11,520 Speaker 1: with this during these are pandemic times, but it has 234 00:15:11,560 --> 00:15:14,200 Speaker 1: traditionally been held in late April, and I do not 235 00:15:14,320 --> 00:15:16,960 Speaker 1: understand why I'm not there right now. I know we've 236 00:15:16,960 --> 00:15:19,880 Speaker 1: got to add that to our Yes, our list are 237 00:15:20,000 --> 00:15:23,239 Speaker 1: ever growing list of festivals we must have end Flavors 238 00:15:23,360 --> 00:15:30,280 Speaker 1: and Knowledge. Yes, yes, m There is also a smoked 239 00:15:30,400 --> 00:15:34,680 Speaker 1: ricotta festival in Calabria in a town called um Mamola. 240 00:15:34,960 --> 00:15:38,880 Speaker 1: I think every year on the first Sunday in June. 241 00:15:39,880 --> 00:15:43,320 Speaker 1: And I'm given to understand that for this and other 242 00:15:43,640 --> 00:15:47,840 Speaker 1: feast days in that area, the smoked tricotta is made 243 00:15:47,920 --> 00:15:50,920 Speaker 1: into the shape of male genitalia in celebration of fertility. 244 00:15:51,760 --> 00:15:56,000 Speaker 1: Oh and it is made from goat milk. And uh, 245 00:15:56,480 --> 00:15:58,600 Speaker 1: I do not have a date on this, but as 246 00:15:58,720 --> 00:16:03,000 Speaker 1: of one waiting for your a Italian travel website UM 247 00:16:03,320 --> 00:16:07,120 Speaker 1: that was talking up this event. Uh, it explained that 248 00:16:07,200 --> 00:16:11,280 Speaker 1: there are two thousand and fifty goats registered in the area. 249 00:16:13,120 --> 00:16:16,600 Speaker 1: So there you go. I gotta register your goats. I 250 00:16:17,680 --> 00:16:21,320 Speaker 1: get I guess something could have been getting lost in translation. 251 00:16:21,600 --> 00:16:29,280 Speaker 1: But well, listeners, let us know absolutely, yes, absolutely, um, 252 00:16:29,440 --> 00:16:32,040 Speaker 1: and we do have quite a bit of pretty contentious 253 00:16:32,120 --> 00:16:35,040 Speaker 1: history for you. We do, and we're going to get 254 00:16:35,080 --> 00:16:36,560 Speaker 1: into that as soon as we get back from a 255 00:16:36,600 --> 00:16:47,760 Speaker 1: quick break forward from our sponsor and we're back. Thank 256 00:16:47,800 --> 00:16:54,280 Speaker 1: you sponsoring, Yes, thank you, yes, um. So wof just 257 00:16:57,560 --> 00:17:04,919 Speaker 1: yeah yeah yeah. So Unfortunately, there's not too much information 258 00:17:05,000 --> 00:17:08,760 Speaker 1: that I could find from reliable sources I'll say, um 259 00:17:09,119 --> 00:17:13,080 Speaker 1: about ricotta. And so I was thinking about to make 260 00:17:13,160 --> 00:17:17,080 Speaker 1: this longer. Okay, well, maybe we can do some discussion 261 00:17:17,160 --> 00:17:20,960 Speaker 1: around um, all of those foods that you listed, Lauren. 262 00:17:21,680 --> 00:17:24,520 Speaker 1: But the fun thing about all those foods you listed. 263 00:17:25,160 --> 00:17:27,919 Speaker 1: Is that everyone that I was like, oh, maybe lasagna. 264 00:17:28,400 --> 00:17:31,640 Speaker 1: The first five articles are like, no, it's from here, 265 00:17:31,880 --> 00:17:34,080 Speaker 1: and I swear I won't hear anything else, and other 266 00:17:34,160 --> 00:17:36,760 Speaker 1: person oh no, and ricotta doesn't even go in there. 267 00:17:36,880 --> 00:17:41,280 Speaker 1: Like you're like, oh no, okay, all right, never mind 268 00:17:41,800 --> 00:17:47,880 Speaker 1: different episodes. Yeah, yes, but here's a little bit about 269 00:17:47,880 --> 00:17:51,560 Speaker 1: like the origin of cheese a little bit, A little 270 00:17:51,640 --> 00:17:55,720 Speaker 1: bit um. So, Ricotta's origins are, yes, very difficult to 271 00:17:55,760 --> 00:17:59,240 Speaker 1: trace um, just as the origin of cheese is in general. 272 00:17:59,720 --> 00:18:03,080 Speaker 1: But cheese is quite old, and some stories speculate that 273 00:18:03,160 --> 00:18:05,919 Speaker 1: for as long as humans have been making cheese, they 274 00:18:05,960 --> 00:18:09,560 Speaker 1: have also been using the left over way, and potentially 275 00:18:09,640 --> 00:18:13,760 Speaker 1: in a way that we might think of as ricotta. Sure. Yes, 276 00:18:14,119 --> 00:18:17,000 Speaker 1: According to some sources, people during Neolithic times may have 277 00:18:17,080 --> 00:18:19,600 Speaker 1: been the first to realize that cooking cheese bry products 278 00:18:19,800 --> 00:18:24,360 Speaker 1: resulted in even more cheese or cheese like product. Thing. 279 00:18:25,760 --> 00:18:27,479 Speaker 1: I got so confused about whether or not to call 280 00:18:27,560 --> 00:18:32,119 Speaker 1: orcotta cheese. Yeah, yeah, since we call it ricotta cheese 281 00:18:32,359 --> 00:18:36,040 Speaker 1: in like like American parlance, I was like, I'll go 282 00:18:36,200 --> 00:18:39,240 Speaker 1: with it. But bizarro cheese is how I've started thinking 283 00:18:39,280 --> 00:18:42,399 Speaker 1: about it for sure, and and in Italian they do 284 00:18:42,520 --> 00:18:47,359 Speaker 1: make the distinction. It's like ricotta and cheese. It's not right, 285 00:18:47,480 --> 00:18:52,360 Speaker 1: It's not ricotta and other cheeses. Mm hmmm hmm. Well 286 00:18:52,440 --> 00:18:55,960 Speaker 1: I like bizarrow cheese. UM, so I think you, Laura, 287 00:18:55,960 --> 00:19:00,600 Speaker 1: and I'll stick with that. Many historians will that ricotta 288 00:19:00,760 --> 00:19:03,399 Speaker 1: arrived in Italy after Arabs from the Middle East conquered 289 00:19:03,400 --> 00:19:07,639 Speaker 1: the island of Sicily in the early eight presumably bringing 290 00:19:07,760 --> 00:19:12,320 Speaker 1: their practices around using spare way with them um. Through 291 00:19:12,480 --> 00:19:15,719 Speaker 1: things like trade and conquest, these practices and the resulting 292 00:19:15,800 --> 00:19:19,359 Speaker 1: ricotta made their way further into Italy UM and it 293 00:19:19,440 --> 00:19:21,160 Speaker 1: really took hold, so much so that by the Middle 294 00:19:21,200 --> 00:19:25,240 Speaker 1: Ages ricatta was common throughout Rome and the surrounding area. 295 00:19:26,480 --> 00:19:30,080 Speaker 1: At the time, sheep were the primary form of livestock um, 296 00:19:30,280 --> 00:19:32,320 Speaker 1: first introduced to the island by the Greeks in the 297 00:19:32,440 --> 00:19:36,600 Speaker 1: early See centuries, so the ricotta there was most often 298 00:19:36,640 --> 00:19:39,560 Speaker 1: a brye product of sheep cheeses, though that of course 299 00:19:39,560 --> 00:19:41,960 Speaker 1: would change based on where the cheese was being made 300 00:19:42,040 --> 00:19:45,960 Speaker 1: in the livestock that was prominent there. Another piece of 301 00:19:46,040 --> 00:19:49,199 Speaker 1: this is that sheep's milk had relatively few uses at 302 00:19:49,240 --> 00:19:52,280 Speaker 1: the time in places like Rome, where it sometimes was 303 00:19:52,440 --> 00:19:55,960 Speaker 1: used as a drink um in sacrificial rights. And yeah, 304 00:19:56,080 --> 00:19:59,119 Speaker 1: to make cheese. They fermented the cheese over one to 305 00:19:59,240 --> 00:20:01,880 Speaker 1: two days and warm temperatures to make a more acidic 306 00:20:01,960 --> 00:20:06,840 Speaker 1: way that they would then use to make ricotta. Yes, um, 307 00:20:06,960 --> 00:20:09,359 Speaker 1: and just a kind of big astris on all of this. 308 00:20:09,720 --> 00:20:12,399 Speaker 1: This is a fun one where I had to look 309 00:20:12,520 --> 00:20:15,440 Speaker 1: up like every fact that people seem to assume was 310 00:20:15,560 --> 00:20:20,280 Speaker 1: just we all know this to be true. Yes, so 311 00:20:21,280 --> 00:20:25,280 Speaker 1: kind of the The idea from this historical perspective is 312 00:20:25,359 --> 00:20:29,400 Speaker 1: that she's originated somewhere in like the Middle East, um, 313 00:20:29,720 --> 00:20:33,639 Speaker 1: and then migrated up to Sicily, but because Sicily just 314 00:20:34,720 --> 00:20:36,920 Speaker 1: loved it and Italy kind of ran with it. A 315 00:20:37,000 --> 00:20:39,960 Speaker 1: lot of the history is presented from like this is 316 00:20:40,000 --> 00:20:43,960 Speaker 1: when it was in Sicily and that's it. Okay, yeah, yeah, 317 00:20:44,000 --> 00:20:49,160 Speaker 1: sure m um. Yes, but perhaps ricotta was being made 318 00:20:49,160 --> 00:20:52,479 Speaker 1: in Sicily far earlier than this. A Greek author who 319 00:20:52,600 --> 00:20:55,560 Speaker 1: wrote just a whole lot about food in general in 320 00:20:55,640 --> 00:20:58,359 Speaker 1: the first and second century CE mentioned a quote tender 321 00:20:58,520 --> 00:21:02,320 Speaker 1: cheese at a banquet, which may have been ricotta. He 322 00:21:02,440 --> 00:21:05,159 Speaker 1: also mentions a well known cheese from Sicily which may 323 00:21:05,200 --> 00:21:08,320 Speaker 1: have been ricotta. Some folks looking into it believe that 324 00:21:08,359 --> 00:21:11,800 Speaker 1: the name itself and it's Arabic origins is the reason. 325 00:21:11,880 --> 00:21:14,320 Speaker 1: So many people think, um, that it came from the 326 00:21:14,400 --> 00:21:17,680 Speaker 1: time Sicily was ruled by the Arab So because a 327 00:21:17,760 --> 00:21:21,480 Speaker 1: lot of people think that the word the origins of 328 00:21:21,560 --> 00:21:25,640 Speaker 1: it are Arabic, that that might be why people think 329 00:21:25,920 --> 00:21:28,359 Speaker 1: that that's where it came from. Maybe that's all it is. 330 00:21:29,080 --> 00:21:32,639 Speaker 1: It just might be a coincidence. Huh m hmm um. 331 00:21:32,720 --> 00:21:36,560 Speaker 1: And yes, different episode for sure. But popular legend goes 332 00:21:36,680 --> 00:21:39,520 Speaker 1: that the cannoby was first invented during this time during 333 00:21:39,520 --> 00:21:41,680 Speaker 1: the Arab rule of Sicily. But yeah, I looked into it. 334 00:21:41,760 --> 00:21:46,920 Speaker 1: I was like, okay, no, come back later, not today, cannoli, Yeah, 335 00:21:47,560 --> 00:21:51,080 Speaker 1: not today. Two of the earliest known written records of 336 00:21:51,160 --> 00:21:54,000 Speaker 1: ricotta do come out of Sicily. One of them came 337 00:21:54,040 --> 00:21:56,600 Speaker 1: out of the thirteenth century when Sicilian King Frederick the 338 00:21:56,680 --> 00:22:00,400 Speaker 1: Second and his hunting party allegedly we're out the hunts 339 00:22:00,440 --> 00:22:04,080 Speaker 1: and stumbled upon the hut of a farmer making ricotta. 340 00:22:04,480 --> 00:22:06,960 Speaker 1: They were hungry, so they asked the farmer for some 341 00:22:07,080 --> 00:22:10,480 Speaker 1: of what he was making. Frederick put the hot ricotta 342 00:22:10,800 --> 00:22:13,000 Speaker 1: on top of his loaf of bread, advising the rest 343 00:22:13,040 --> 00:22:15,040 Speaker 1: of the party to use a spoon or else risk 344 00:22:15,200 --> 00:22:19,439 Speaker 1: losing some of the ricotta. Um, sounds very like legend 345 00:22:19,560 --> 00:22:24,960 Speaker 1: stuff to me. Who knows? And the first illustration of 346 00:22:25,000 --> 00:22:27,880 Speaker 1: recanta making appeared in a medival health book, Um, though 347 00:22:27,960 --> 00:22:30,880 Speaker 1: it was a Latin translation of an eleventh century work 348 00:22:31,240 --> 00:22:37,760 Speaker 1: by air physician even Putlan. Yeah, a lot of confusion 349 00:22:37,840 --> 00:22:42,840 Speaker 1: going on in this author or Tensi Orlando, published a 350 00:22:42,880 --> 00:22:46,560 Speaker 1: work about a man traveling a great distance to obtain 351 00:22:46,760 --> 00:22:50,960 Speaker 1: the best ricotta in the world. And it was quite 352 00:22:51,000 --> 00:22:53,320 Speaker 1: a lengthy title in Italian. So I did not put 353 00:22:53,359 --> 00:22:58,160 Speaker 1: it in here because I would butcher it. Ricotta made 354 00:22:58,200 --> 00:23:00,440 Speaker 1: it to the US with a wave of Italian immigrants 355 00:23:00,480 --> 00:23:03,359 Speaker 1: in the early nine hundreds, though it's quite possible, Um, 356 00:23:03,440 --> 00:23:06,400 Speaker 1: people were making it or something similar before that. That's 357 00:23:06,440 --> 00:23:10,080 Speaker 1: just sort of when the record started showing up about 358 00:23:10,119 --> 00:23:13,040 Speaker 1: it that I could find anyway, because again this one 359 00:23:13,200 --> 00:23:16,200 Speaker 1: was kind of hard to track down. Some some good 360 00:23:16,280 --> 00:23:19,159 Speaker 1: sources for Yeah, And I mean you know that there 361 00:23:19,200 --> 00:23:24,040 Speaker 1: are certainly other cheese type products bizarro cheeses, if you will, 362 00:23:24,640 --> 00:23:28,600 Speaker 1: made in other areas, in other cultures. For example, the 363 00:23:28,960 --> 00:23:32,520 Speaker 1: category of like of like brown caramelized cheeses um from 364 00:23:32,640 --> 00:23:37,439 Speaker 1: Norway are made of way really really good interesting stuff. Oh, 365 00:23:37,480 --> 00:23:39,560 Speaker 1: we definitely need to do an episode about that. But 366 00:23:40,240 --> 00:23:43,440 Speaker 1: but yeah, it's it's it's it's difficult with some of these, 367 00:23:43,720 --> 00:23:47,160 Speaker 1: especially fresh products, to to get a really good historical 368 00:23:47,240 --> 00:23:53,040 Speaker 1: record because they're so often made and consumed on site, 369 00:23:53,520 --> 00:23:56,560 Speaker 1: and you know, not by the sort of people who 370 00:23:56,640 --> 00:24:01,280 Speaker 1: are also busy writing stuff down. Yes, yes, yes, yes, 371 00:24:01,880 --> 00:24:07,040 Speaker 1: But that being said, listeners, if you have any more 372 00:24:07,080 --> 00:24:11,840 Speaker 1: information or if you have specific experience from your parts 373 00:24:12,080 --> 00:24:17,440 Speaker 1: of the world, we would love absolutely yes. So that 374 00:24:17,640 --> 00:24:19,320 Speaker 1: is what we have to say about Ricotta for now, 375 00:24:19,440 --> 00:24:21,879 Speaker 1: but we do have some mail from listeners who have 376 00:24:21,960 --> 00:24:25,200 Speaker 1: already written in not about ricotta um, but yes, we 377 00:24:25,280 --> 00:24:26,840 Speaker 1: will get into that as soon as we get back 378 00:24:26,880 --> 00:24:28,840 Speaker 1: from one more quick break for a word from our sponsor, 379 00:24:37,920 --> 00:24:40,720 Speaker 1: and we're back. Thank you sponsored, Yes, thank you, and 380 00:24:40,880 --> 00:24:49,000 Speaker 1: we're back with just mal. But you would have been 381 00:24:49,080 --> 00:24:53,480 Speaker 1: to just say it normally, to be honest, Yeah, I've 382 00:24:53,520 --> 00:24:55,880 Speaker 1: always wanted to do that, but I I always check 383 00:24:55,920 --> 00:24:58,080 Speaker 1: it out because it would it would be hilarious because 384 00:24:58,119 --> 00:25:00,040 Speaker 1: you would try to pick up what I'm doing. I 385 00:25:00,080 --> 00:25:04,840 Speaker 1: would just I'd be waiting. I would be like, I 386 00:25:05,280 --> 00:25:09,280 Speaker 1: don't know, it's just oh, it's just over. We have 387 00:25:09,400 --> 00:25:12,240 Speaker 1: some pretty funny if we ever did like an outtake show, 388 00:25:12,280 --> 00:25:16,560 Speaker 1: we have some pretty funny listener mail outtakes, my favorite 389 00:25:16,560 --> 00:25:23,680 Speaker 1: being that time I so enthusiastically just shouted eggnog. We're 390 00:25:23,760 --> 00:25:26,800 Speaker 1: talking about eggnog and instead of saying listener mail, it's 391 00:25:26,880 --> 00:25:32,159 Speaker 1: just like I was like, oh, it startled me. Usually 392 00:25:32,240 --> 00:25:35,320 Speaker 1: I'm not I'm not very easily startled. I think that 393 00:25:35,440 --> 00:25:41,080 Speaker 1: you I really put my heart in there. Yeah yeah, 394 00:25:41,720 --> 00:25:45,320 Speaker 1: and I take the yeah, the very startled, not so startled. 395 00:25:45,560 --> 00:25:48,879 Speaker 1: We balance it out. But I think the funniest part 396 00:25:48,920 --> 00:25:51,159 Speaker 1: of it was you had to tell me I had 397 00:25:51,240 --> 00:26:03,520 Speaker 1: done something incorrectly, like there we know anyway, Kelsey Rope. 398 00:26:03,960 --> 00:26:06,480 Speaker 1: As a sobriety enthusiast, I have learned new better for 399 00:26:06,600 --> 00:26:09,399 Speaker 1: me versions of my old boozy favorites. For the Toddy. 400 00:26:09,440 --> 00:26:12,600 Speaker 1: In particular, I love one to two tea spoons each, 401 00:26:12,920 --> 00:26:16,160 Speaker 1: maple syrup or other sweetener, lemon juice, and dry ground 402 00:26:16,240 --> 00:26:19,040 Speaker 1: ginger go a bit heavier for fresh grated mixed into 403 00:26:19,080 --> 00:26:23,480 Speaker 1: approximately five million eaters boiling water. The sober Toddy really 404 00:26:23,520 --> 00:26:25,840 Speaker 1: scratches the itch when a warming drink is needed, but 405 00:26:25,920 --> 00:26:28,760 Speaker 1: won't leave you buzzed or caffeinated. It's very soothing to 406 00:26:28,840 --> 00:26:32,200 Speaker 1: inhale the steam when I'm under the weather too. Not medicinal, 407 00:26:32,400 --> 00:26:37,679 Speaker 1: but definitely comforting. Oh yeah, yeah, I know, that sounds lovely. 408 00:26:37,960 --> 00:26:40,119 Speaker 1: I I do one of my one of my very 409 00:26:40,200 --> 00:26:42,920 Speaker 1: favorite things in the winter, especially right like if I'm 410 00:26:43,040 --> 00:26:45,240 Speaker 1: if I'm feeling a little bit under the weather, it's 411 00:26:45,280 --> 00:26:49,520 Speaker 1: too great fresh ginger and just drink that with hot water. Yeah, 412 00:26:50,119 --> 00:26:52,880 Speaker 1: just make a little It's nice. How made ginger tea? Yeah? 413 00:26:53,040 --> 00:26:56,280 Speaker 1: So I mean I like really um, I like really 414 00:26:56,359 --> 00:26:59,400 Speaker 1: dry and spicy things and yeah, you get the good 415 00:26:59,560 --> 00:27:01,480 Speaker 1: good injure with a good bite. And I'm just like, 416 00:27:01,560 --> 00:27:06,879 Speaker 1: oh healthy, Yeah, it sounds great. Okay, I'm into it. 417 00:27:06,920 --> 00:27:11,320 Speaker 1: I've been too both of these things. Uh. Valerie wrote, 418 00:27:12,040 --> 00:27:15,080 Speaker 1: m hmmm. I was expecting the Marzipan episode to discuss 419 00:27:15,119 --> 00:27:17,399 Speaker 1: the question of some people love this, but to me 420 00:27:17,560 --> 00:27:21,240 Speaker 1: it tastes like earwax. What am I doing wrong? I 421 00:27:21,359 --> 00:27:24,359 Speaker 1: am baffled and would be glad of ideas. Is it 422 00:27:24,440 --> 00:27:27,240 Speaker 1: an acquired taste that I have yet to acquire, or 423 00:27:27,480 --> 00:27:30,440 Speaker 1: is it like cilantro where people are genetically wired to 424 00:27:30,680 --> 00:27:33,600 Speaker 1: love or hate it, no idea. I always figured it 425 00:27:33,720 --> 00:27:36,080 Speaker 1: was an old fashioned acquired taste and that I had 426 00:27:36,119 --> 00:27:39,200 Speaker 1: imprinted on more modern sweets like chocolate that was less 427 00:27:39,200 --> 00:27:42,159 Speaker 1: commonly available back in the days when marzipan was more common. 428 00:27:42,840 --> 00:27:44,960 Speaker 1: But I am starting to think that it's a food 429 00:27:45,160 --> 00:27:51,159 Speaker 1: that just tastes extremely different to different people. Interest I 430 00:27:51,240 --> 00:27:53,879 Speaker 1: feel like this might be an issue of of of 431 00:27:54,200 --> 00:27:58,960 Speaker 1: freshness and of the exact ingredients in the marzipan that 432 00:27:59,119 --> 00:28:01,520 Speaker 1: you get. Um. I mean, maybe maybe it does have 433 00:28:01,640 --> 00:28:05,399 Speaker 1: something to do with just just personal taste preferences, um, 434 00:28:05,560 --> 00:28:08,600 Speaker 1: and because it can be like a very mild flavor. 435 00:28:08,840 --> 00:28:12,560 Speaker 1: But personally, I'm so fond of almonds and that kind 436 00:28:12,640 --> 00:28:15,480 Speaker 1: of almost cherry like scent that you get in really 437 00:28:15,520 --> 00:28:18,760 Speaker 1: good almonds that I'm like, yes, marsa pan, all of 438 00:28:18,840 --> 00:28:21,480 Speaker 1: that please and thank you, and the text care to 439 00:28:21,560 --> 00:28:24,040 Speaker 1: me is also really interesting. So we still need to 440 00:28:24,080 --> 00:28:27,240 Speaker 1: get you some some mars pan, don't you any Yes? Okay, 441 00:28:28,080 --> 00:28:31,880 Speaker 1: And then I can weigh in yeah I will. Yeah. 442 00:28:32,040 --> 00:28:34,879 Speaker 1: Doing doing the research for this one, um, I did 443 00:28:34,960 --> 00:28:38,240 Speaker 1: see a lot of people like the nostalgia factors clearly there, 444 00:28:40,120 --> 00:28:43,400 Speaker 1: But yeah, I would also say probably no, for sure, 445 00:28:43,640 --> 00:28:47,920 Speaker 1: the ingredients and yeah, just context around. Yeah, because it's 446 00:28:47,920 --> 00:28:49,920 Speaker 1: such a simple it's such a simple thing that if 447 00:28:50,240 --> 00:28:52,560 Speaker 1: you know, yeah, it's kind of crap ingredients, then you're 448 00:28:52,560 --> 00:28:56,000 Speaker 1: going to taste it. It's two to three ingredients ideally, 449 00:28:56,160 --> 00:28:59,120 Speaker 1: so yeah, if you mess that up, then you've messed 450 00:28:59,160 --> 00:29:03,840 Speaker 1: it up. Yeah, they really need to shine. But yes, 451 00:29:04,040 --> 00:29:06,920 Speaker 1: I'll report back whenever we get this wild and wacky 452 00:29:07,040 --> 00:29:12,920 Speaker 1: savor dinner together and then um, really quick note from 453 00:29:13,000 --> 00:29:16,560 Speaker 1: John john Sents is this coming from Minnesota. The children's 454 00:29:16,600 --> 00:29:19,200 Speaker 1: game is duck duck, gray duck, and it was fun 455 00:29:19,360 --> 00:29:23,440 Speaker 1: going around the circle saying duck duck, green duck, duck, duck, 456 00:29:24,080 --> 00:29:28,240 Speaker 1: crazy duck, and other good names kids could think of, 457 00:29:28,600 --> 00:29:33,720 Speaker 1: so much better than goose. Oh that's fun. That is fun. 458 00:29:34,800 --> 00:29:39,080 Speaker 1: As another layer to this game for sure. Yeah, yeah. 459 00:29:39,360 --> 00:29:41,320 Speaker 1: I I will say that the games of duck, some 460 00:29:41,440 --> 00:29:43,080 Speaker 1: of the games of duck, duck goose that I played 461 00:29:43,120 --> 00:29:46,520 Speaker 1: as a kid, had that kind of element where yeah, yeah, yeah, 462 00:29:46,760 --> 00:29:49,800 Speaker 1: you would say duck duck, goody two shoes or something 463 00:29:49,880 --> 00:29:52,120 Speaker 1: like that. I don't know, like whatever it was, but yeah, 464 00:29:52,320 --> 00:29:53,960 Speaker 1: I think ours were more like you would just draw 465 00:29:54,040 --> 00:29:58,040 Speaker 1: out the g I don't know, but then it's like goose, 466 00:29:58,120 --> 00:30:02,040 Speaker 1: I like this. I think that's fun. Um. And thank 467 00:30:02,120 --> 00:30:06,360 Speaker 1: you for letting us know because we did ask about it. Yes, absolutely, 468 00:30:07,240 --> 00:30:09,600 Speaker 1: and thanks to all of these listeners for writing in. 469 00:30:09,720 --> 00:30:11,480 Speaker 1: If you would like to write to us, you can 470 00:30:11,880 --> 00:30:14,840 Speaker 1: our emails hello at savor pod dot com. We're also 471 00:30:14,920 --> 00:30:17,600 Speaker 1: on social media. You can find us on Twitter, Facebook, 472 00:30:17,640 --> 00:30:20,080 Speaker 1: and Instagram at savor pod, and we do hope to 473 00:30:20,160 --> 00:30:22,680 Speaker 1: hear from you. Savor is a production of I Heart Radio. 474 00:30:22,840 --> 00:30:25,040 Speaker 1: For more podcasts my heart Radio, you can visit the 475 00:30:25,080 --> 00:30:28,240 Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen 476 00:30:28,320 --> 00:30:31,440 Speaker 1: to your favorite shows. Thanks as always to our superproducers 477 00:30:31,520 --> 00:30:34,080 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 478 00:30:34,200 --> 00:30:35,840 Speaker 1: and we hope that lots more good things are coming 479 00:30:35,920 --> 00:30:36,240 Speaker 1: your way