1 00:00:09,480 --> 00:00:12,840 Speaker 1: Hello, and welcome to Saber Protection of iHeartRadio. I'm Annie Reese. 2 00:00:12,640 --> 00:00:14,600 Speaker 2: And I'm moren vocal Bob, and today we have an 3 00:00:14,640 --> 00:00:17,400 Speaker 2: episode for you about macaroons. 4 00:00:17,960 --> 00:00:22,919 Speaker 1: Yes, and I'm very excited about this, but it did 5 00:00:22,960 --> 00:00:26,080 Speaker 1: give me a lot of headaches because of the spelling. 6 00:00:27,040 --> 00:00:30,720 Speaker 1: Even though I typed in the right thing, Google was 7 00:00:30,840 --> 00:00:33,599 Speaker 1: very adamant that I meant macron macaron. 8 00:00:33,920 --> 00:00:35,919 Speaker 3: Very yes, very adamant. 9 00:00:36,080 --> 00:00:38,559 Speaker 2: I had the same issue. Even when I put the 10 00:00:38,600 --> 00:00:43,080 Speaker 2: word in quoting marks. It was like, but really, are 11 00:00:43,120 --> 00:00:47,760 Speaker 2: you talking about macarn Yes, it was like nope, nope. 12 00:00:48,960 --> 00:00:52,320 Speaker 1: But that being said, one see that episode that we 13 00:00:52,360 --> 00:01:00,360 Speaker 1: did on them, but to their stories are very related. Yes, 14 00:01:01,360 --> 00:01:06,360 Speaker 1: it was a headache for me. Yes, I shall ask 15 00:01:06,400 --> 00:01:09,000 Speaker 1: you the question, though I think I know the answer, Lauren. 16 00:01:09,280 --> 00:01:12,760 Speaker 1: Was there any reason this was on your mind? Yes, 17 00:01:13,440 --> 00:01:14,319 Speaker 1: As we are. 18 00:01:14,360 --> 00:01:20,479 Speaker 2: Recording this passover, the Jewish holiday Passover is nearly upon 19 00:01:20,600 --> 00:01:24,280 Speaker 2: us and mere or mere hours away from starting, and 20 00:01:24,640 --> 00:01:30,360 Speaker 2: so I was trying to think of a thematic episode 21 00:01:30,640 --> 00:01:34,280 Speaker 2: and we had just done an episode about fish, So 22 00:01:34,319 --> 00:01:37,360 Speaker 2: I was like, maybe gefilter fish is another is another day, 23 00:01:38,600 --> 00:01:44,880 Speaker 2: but what about macaroons? Because I certainly grew up with 24 00:01:45,440 --> 00:01:50,920 Speaker 2: every Passover Satyr. Dessert may have included other things, but 25 00:01:51,120 --> 00:01:59,440 Speaker 2: certainly included a paperboard can of manishevit's coconut macaroons, like 26 00:01:59,560 --> 00:02:03,880 Speaker 2: I can I can smell, I can smell that sentence 27 00:02:04,400 --> 00:02:08,600 Speaker 2: like that. It's a very distinct and nostalgic memory for me, 28 00:02:08,880 --> 00:02:11,760 Speaker 2: and as I think it is for probably a lot 29 00:02:11,919 --> 00:02:14,320 Speaker 2: of American Jewish humans. 30 00:02:14,760 --> 00:02:22,480 Speaker 3: So yep, what's up with that? Why that thing? That's weird? Yeah, 31 00:02:22,520 --> 00:02:23,200 Speaker 3: I didn't know. 32 00:02:23,560 --> 00:02:27,360 Speaker 1: I didn't know about the connection with passover because I 33 00:02:27,400 --> 00:02:30,480 Speaker 1: think I told this story on our Macron episode. 34 00:02:30,520 --> 00:02:36,040 Speaker 3: I actually really prefer macaroons. Really. I love coconut. I 35 00:02:36,160 --> 00:02:37,120 Speaker 3: love coconut. 36 00:02:37,400 --> 00:02:40,360 Speaker 1: It is one of my I believe I've joked about 37 00:02:40,360 --> 00:02:46,160 Speaker 1: this before. I believe it is the last remaining topic 38 00:02:46,280 --> 00:02:47,880 Speaker 1: in my top ten favorite foods. 39 00:02:47,880 --> 00:02:51,040 Speaker 3: We haven't done. Is I've been avoiding it? Yeah? Yeah, Oh, 40 00:02:51,120 --> 00:02:52,680 Speaker 3: it's a huge topic. Yeah. 41 00:02:52,680 --> 00:02:56,880 Speaker 1: I've been avoiding it too. But it's one of my 42 00:02:57,040 --> 00:02:58,119 Speaker 1: very favorite foods. 43 00:03:00,080 --> 00:03:00,520 Speaker 3: Love it. 44 00:03:01,040 --> 00:03:04,040 Speaker 1: And I have a lot of friends who don't like 45 00:03:04,160 --> 00:03:05,920 Speaker 1: coconut because of the texture. 46 00:03:05,919 --> 00:03:08,600 Speaker 3: It's almost always texture that they bring up. 47 00:03:08,720 --> 00:03:12,359 Speaker 1: I get that, but as a kid, I didn't have 48 00:03:12,760 --> 00:03:17,880 Speaker 1: coconut very often, So it was a very special to me. 49 00:03:18,040 --> 00:03:20,679 Speaker 1: It is associated with spring because my mom would make those, 50 00:03:21,120 --> 00:03:23,880 Speaker 1: she'd make like a coconut cupcakes that had like the 51 00:03:23,919 --> 00:03:25,560 Speaker 1: coconut supposed to be the grass the grass. 52 00:03:25,680 --> 00:03:25,880 Speaker 3: Yeah. 53 00:03:26,480 --> 00:03:31,800 Speaker 1: Yeah, So it had like a special nostalgic place in 54 00:03:31,800 --> 00:03:34,600 Speaker 1: my heart too, even though there wasn't like a religious 55 00:03:34,600 --> 00:03:36,640 Speaker 1: thing around it or anything. It was just it was 56 00:03:36,680 --> 00:03:41,160 Speaker 1: pretty rare in my life, and so it became something 57 00:03:41,200 --> 00:03:43,560 Speaker 1: that I loved and when I had it, like when 58 00:03:43,600 --> 00:03:47,680 Speaker 1: my dad would make ambrosia, so I talked about this too. 59 00:03:47,800 --> 00:03:49,560 Speaker 1: He would get a fresh coconut, he would give me 60 00:03:49,600 --> 00:03:51,520 Speaker 1: like the coconut milk, and he would give me like 61 00:03:52,120 --> 00:03:54,320 Speaker 1: slices of the fresh coconut. It just felt so special 62 00:03:54,360 --> 00:03:58,440 Speaker 1: and it was not a common occurrence. So yeah, I loved, 63 00:03:59,280 --> 00:04:01,040 Speaker 1: love to love my rudes. And that's not to say 64 00:04:01,120 --> 00:04:04,560 Speaker 1: like I didn't have macron either, but I have I 65 00:04:04,600 --> 00:04:08,560 Speaker 1: feel like almond flavor was much more present in my 66 00:04:08,600 --> 00:04:10,200 Speaker 1: life than coconut. 67 00:04:11,120 --> 00:04:11,360 Speaker 3: Yeah. 68 00:04:11,960 --> 00:04:18,360 Speaker 1: Sure, So I'm I'm excited to be talking at. 69 00:04:18,520 --> 00:04:18,840 Speaker 3: We do. 70 00:04:19,040 --> 00:04:23,160 Speaker 2: We will have to do that that coconut episode. 71 00:04:23,640 --> 00:04:28,520 Speaker 1: Yes, I think the problem is that might have to 72 00:04:28,560 --> 00:04:31,720 Speaker 1: be a two parter, just because it has so many 73 00:04:31,960 --> 00:04:35,760 Speaker 1: like the coconut shell has this whole history, and the 74 00:04:36,720 --> 00:04:39,599 Speaker 1: the milk and the oil and the whole. 75 00:04:39,880 --> 00:04:42,279 Speaker 2: Yeah, there's just a lot of situations there. I think 76 00:04:42,279 --> 00:04:47,599 Speaker 2: that there's a couple different things going on that, right, Yes, yes, 77 00:04:47,960 --> 00:04:48,520 Speaker 2: this is why I've. 78 00:04:48,400 --> 00:04:49,880 Speaker 3: Been avoiding it. Yeah. 79 00:04:49,520 --> 00:04:51,280 Speaker 2: Yeah, I'm like it's too much, too much, and I 80 00:04:51,279 --> 00:04:52,839 Speaker 2: don't want to think about it. I want to do 81 00:04:52,880 --> 00:04:55,440 Speaker 2: something easy and nothing. 82 00:04:55,600 --> 00:05:01,360 Speaker 1: Ever, it's always a lie, Lauren, But we definitely will 83 00:05:01,360 --> 00:05:04,640 Speaker 1: do We will do coconut. I have to complete my list, 84 00:05:06,800 --> 00:05:11,240 Speaker 1: but for to day, yes, not that you can. Yes, 85 00:05:11,839 --> 00:05:17,960 Speaker 1: see your episode on macron Marzapan, chiros Yoki Mac and Cheese. 86 00:05:18,040 --> 00:05:21,920 Speaker 2: Surprisingly enough, Yeah, yeah, which is quite a list of 87 00:05:21,960 --> 00:05:23,160 Speaker 2: related episodes. 88 00:05:23,960 --> 00:05:24,360 Speaker 3: It is. 89 00:05:24,880 --> 00:05:26,560 Speaker 1: There were more that I had on here, and I 90 00:05:26,600 --> 00:05:28,679 Speaker 1: was like, I'm just going to confuse people at this point. 91 00:05:28,760 --> 00:05:34,359 Speaker 1: So yeah, this is a good sampling. But yes, I 92 00:05:34,440 --> 00:05:41,560 Speaker 1: guess that brings us to our question. Yeah, macaroons, what 93 00:05:41,760 --> 00:05:42,160 Speaker 1: are they? 94 00:05:42,760 --> 00:05:46,080 Speaker 2: Well, A macaroon is a type of cookie, a small, 95 00:05:46,120 --> 00:05:50,240 Speaker 2: sweetened baked good traditionally made without wheat flour. It gets 96 00:05:50,279 --> 00:05:54,599 Speaker 2: its structure and chew from egg whites, sugar, and ground 97 00:05:54,680 --> 00:05:59,880 Speaker 2: or shredded culinary nuts like almonds or dried coconut. Macaroons 98 00:05:59,880 --> 00:06:03,080 Speaker 2: may be further flavored with stuff like vanilla or orange zest, 99 00:06:03,640 --> 00:06:06,800 Speaker 2: or mixings like chopped dried fruit or cocoa powder or 100 00:06:06,880 --> 00:06:09,560 Speaker 2: chocolate chips, or after they're baked, they might be dipped 101 00:06:09,600 --> 00:06:12,760 Speaker 2: in chocolate or or made with an indentation and then 102 00:06:12,760 --> 00:06:16,800 Speaker 2: given like a like a fruit compoke jam type filling. Yeah, 103 00:06:17,080 --> 00:06:20,480 Speaker 2: and they can range, like really range from from hyper 104 00:06:20,560 --> 00:06:24,880 Speaker 2: sweet and dense and chewy to light and airy and 105 00:06:25,279 --> 00:06:28,359 Speaker 2: also chewy, depending on the ingredients and baking method and 106 00:06:28,360 --> 00:06:32,920 Speaker 2: whether they're fresh or industrially produced. They're served room temperature, 107 00:06:33,040 --> 00:06:35,320 Speaker 2: often for a dessert along with coffee or tea, or 108 00:06:35,360 --> 00:06:40,320 Speaker 2: as a snack, often surrounding holidays. Yeah there, you know, 109 00:06:40,640 --> 00:06:43,839 Speaker 2: they're a flowerless cookie from before gluten free was a buzzword. 110 00:06:44,360 --> 00:06:46,960 Speaker 2: With all of the potential pitfalls of gluten free cookies 111 00:06:48,520 --> 00:06:52,640 Speaker 2: like the range y'all, it is hard to ascribe a 112 00:06:52,720 --> 00:06:56,520 Speaker 2: single feeling to like what it's like to eat macarons, 113 00:06:56,680 --> 00:06:59,880 Speaker 2: because they do range so wildly. But like, but they 114 00:06:59,880 --> 00:07:05,919 Speaker 2: do share this like indulgent nutty sweetness and creaminess like 115 00:07:07,240 --> 00:07:09,960 Speaker 2: you know, you know, when you're on a beach and 116 00:07:10,000 --> 00:07:13,400 Speaker 2: you're in dappled shade and a warm little circle of 117 00:07:13,480 --> 00:07:16,840 Speaker 2: sun breaks through on your skin. It's like it's like 118 00:07:16,880 --> 00:07:17,240 Speaker 2: eating that. 119 00:07:19,480 --> 00:07:19,720 Speaker 3: Yeah. 120 00:07:21,640 --> 00:07:29,080 Speaker 1: Oh, they're very refreshing, which is odd to me because 121 00:07:29,080 --> 00:07:32,720 Speaker 1: they do they have a thickness to them, but there's 122 00:07:32,720 --> 00:07:34,160 Speaker 1: something about them that's really bright. 123 00:07:34,720 --> 00:07:37,160 Speaker 3: Yeah, and refreshing. That Yeah. 124 00:07:37,160 --> 00:07:39,680 Speaker 2: That that that good nutty, especially the coconut kind, that 125 00:07:39,720 --> 00:07:45,120 Speaker 2: good nutty flavor. Yeah, so nice, so nice. 126 00:07:46,920 --> 00:07:47,280 Speaker 3: Okay. 127 00:07:49,520 --> 00:07:53,600 Speaker 2: I rewrote this section like three times, you guys, because 128 00:07:54,200 --> 00:08:01,240 Speaker 2: because I couldn't decide how scientifically to break down the 129 00:08:01,320 --> 00:08:05,760 Speaker 2: concept of macaroons. But what I decided is that macaroons 130 00:08:06,040 --> 00:08:11,239 Speaker 2: exist on an axis. One variable is how you treat 131 00:08:11,280 --> 00:08:14,840 Speaker 2: your egg whites, and the other variable is what your 132 00:08:14,960 --> 00:08:19,960 Speaker 2: other main ingredient is. All right, So if you whip 133 00:08:20,000 --> 00:08:22,640 Speaker 2: your egg whites, you're going to have a more delicate cookie, 134 00:08:22,920 --> 00:08:25,400 Speaker 2: and if you don't, you're going to have something denser, 135 00:08:26,240 --> 00:08:32,719 Speaker 2: and then you've got your nuts versus coconut situation. All right, 136 00:08:32,760 --> 00:08:36,400 Speaker 2: So this is your axis. Your most delicate version of 137 00:08:36,400 --> 00:08:39,280 Speaker 2: a macaroon is going to be whipped egg whites mixed 138 00:08:39,320 --> 00:08:43,120 Speaker 2: with fine ground nuts. This will make for like a 139 00:08:43,160 --> 00:08:48,440 Speaker 2: melti chewy confection, not unlike a French style macaron. They're 140 00:08:48,480 --> 00:08:51,320 Speaker 2: just typically served singly, not in a sandwich in the 141 00:08:51,360 --> 00:08:55,600 Speaker 2: macaroon sense. You achieve this texture by beating those egg 142 00:08:55,600 --> 00:08:58,120 Speaker 2: whites to a stiff foam to provide lift and structure 143 00:08:58,160 --> 00:09:01,000 Speaker 2: to the batter, and then gently fold in your other ingredients. 144 00:09:01,800 --> 00:09:06,439 Speaker 2: That being said, you can totally fold shredded coconut into 145 00:09:06,559 --> 00:09:09,319 Speaker 2: a stiff egg white foam just you know, like like 146 00:09:10,080 --> 00:09:13,520 Speaker 2: as Annie mentioned, like dried coconut, it has a texture. 147 00:09:13,559 --> 00:09:16,520 Speaker 2: It's always going to be chewy and dense unto itself, 148 00:09:16,720 --> 00:09:19,640 Speaker 2: so that's going to create like a less delicate, chunkier 149 00:09:19,880 --> 00:09:24,560 Speaker 2: kind of cookie, yeah, for something more cake like or 150 00:09:24,760 --> 00:09:28,080 Speaker 2: like traditional wheat flour cookie. Like you just don't whip 151 00:09:28,120 --> 00:09:30,720 Speaker 2: the egg whites, which means the egg is acting as 152 00:09:30,760 --> 00:09:37,400 Speaker 2: a binder. That'll make ground nut type macaroons heftier and 153 00:09:37,640 --> 00:09:40,960 Speaker 2: coconut macaroons almost like it like a candy cluster kind 154 00:09:40,960 --> 00:09:44,600 Speaker 2: of situation. Those coconut types that are denser often call 155 00:09:44,679 --> 00:09:47,560 Speaker 2: for sweet and condensed milk or sweet and condensed coconut milk, 156 00:09:48,520 --> 00:09:51,560 Speaker 2: and you can make this type thumbprint style with an 157 00:09:51,559 --> 00:09:53,520 Speaker 2: indentation in the middle of each cookie to be filled 158 00:09:53,520 --> 00:09:58,520 Speaker 2: with jam or whatever. When any type of these cookies 159 00:09:58,520 --> 00:10:02,720 Speaker 2: are made fresh, you're gonna get these lovely toasty nut 160 00:10:02,760 --> 00:10:05,480 Speaker 2: flavors on the outside of the cookie from the nuts 161 00:10:05,559 --> 00:10:10,200 Speaker 2: or the coconut browning in the oven. So good, so nice. 162 00:10:10,360 --> 00:10:14,240 Speaker 2: Also small home baking tip for the whipped egg kind, 163 00:10:14,800 --> 00:10:17,199 Speaker 2: add a pinch of salt while you're whipping your egg whites. 164 00:10:17,280 --> 00:10:18,480 Speaker 3: It's going to help. A. 165 00:10:18,600 --> 00:10:20,840 Speaker 2: It's going to help the proteins and the egg whites unfold, 166 00:10:21,280 --> 00:10:24,640 Speaker 2: and B it's going to help them stabilize when they 167 00:10:24,720 --> 00:10:26,320 Speaker 2: reform into peaks. 168 00:10:26,760 --> 00:10:30,680 Speaker 3: So we'll pinch of salt. We'll pinch of salt. Yeah. 169 00:10:31,280 --> 00:10:38,160 Speaker 2: Always, flavorings do tend to fall along the nut versus 170 00:10:38,160 --> 00:10:43,640 Speaker 2: coconut line. The ground nut types being more delicate in general, 171 00:10:43,679 --> 00:10:46,800 Speaker 2: can shove more delicate flavors like citrus zest or orange, 172 00:10:46,800 --> 00:10:50,520 Speaker 2: flower water or rose water or cardamom. They might be 173 00:10:50,520 --> 00:10:52,040 Speaker 2: topped with a whole nut as a kind of a 174 00:10:52,040 --> 00:10:56,520 Speaker 2: decoration and or fun. Contrast, in texture, coconut is a 175 00:10:56,559 --> 00:11:00,680 Speaker 2: little bit more aggressive of a flavor, and again, treads 176 00:11:00,679 --> 00:11:02,480 Speaker 2: of it do have a lot of shoe so coconut 177 00:11:02,480 --> 00:11:05,360 Speaker 2: types can go a little bit more ham pork pun 178 00:11:05,559 --> 00:11:07,600 Speaker 2: not intended, so that's where you're going to get your 179 00:11:07,640 --> 00:11:10,480 Speaker 2: like chunky mix ins and kind of like sillier flavors 180 00:11:10,559 --> 00:11:14,080 Speaker 2: like pina colada or mocha or rocky road stuff like that. 181 00:11:16,040 --> 00:11:19,959 Speaker 2: And it is the dense coconut type that are mass 182 00:11:19,960 --> 00:11:22,959 Speaker 2: produced because they can stand up to being packaged and shipped, 183 00:11:23,480 --> 00:11:27,480 Speaker 2: and those mass produced ones tend to be very sweet 184 00:11:27,800 --> 00:11:29,560 Speaker 2: and kind of a little bit more like flat in 185 00:11:29,640 --> 00:11:32,920 Speaker 2: flavored to be honest, but that's fun. 186 00:11:33,000 --> 00:11:33,400 Speaker 3: I don't know. 187 00:11:34,559 --> 00:11:37,800 Speaker 2: In the US, this type in particular is especially associated 188 00:11:38,400 --> 00:11:41,880 Speaker 2: with the holiday Passover for a couple reasons that we're 189 00:11:41,880 --> 00:11:43,559 Speaker 2: going to get into in the history, but like very 190 00:11:43,600 --> 00:11:47,840 Speaker 2: basically observing this holiday includes not eating grain products for 191 00:11:47,920 --> 00:11:51,520 Speaker 2: the week that it lasts. And also this like one 192 00:11:51,600 --> 00:11:55,440 Speaker 2: food manufacturing brand made a super successful campaign of marketing 193 00:11:55,760 --> 00:12:00,160 Speaker 2: these grain free cookies in the mid century, so a 194 00:12:00,200 --> 00:12:05,880 Speaker 2: lot of like especially middle class Eastern European descended households 195 00:12:06,080 --> 00:12:10,520 Speaker 2: here in the States, that particular brand, Mani Shevits, is 196 00:12:10,559 --> 00:12:14,480 Speaker 2: this classic nostalgic, arguably. 197 00:12:13,920 --> 00:12:21,880 Speaker 3: Beloved Passover tradition. Mm hmmm, and I have to shout out. 198 00:12:21,880 --> 00:12:23,840 Speaker 2: This is so separate, but I have to shout out 199 00:12:24,600 --> 00:12:30,200 Speaker 2: this article that I read on the Verge about Microsoft 200 00:12:30,240 --> 00:12:37,160 Speaker 2: co pilot Okay, for the phrase arguably beloved because it 201 00:12:37,240 --> 00:12:41,840 Speaker 2: was talking about Clippy. It was talking about Clippy being 202 00:12:42,000 --> 00:12:45,760 Speaker 2: arguably beloved, and that phrase just really stuck with me. 203 00:12:46,040 --> 00:12:49,439 Speaker 2: I was like, arguably beloved. 204 00:12:49,440 --> 00:12:50,880 Speaker 3: I like aspire to that. 205 00:12:52,760 --> 00:12:58,559 Speaker 1: Yeah, that's good, you know in your obituary arguably beloved. 206 00:12:59,120 --> 00:13:02,160 Speaker 2: Yeah, but also it's so about it, so perfect for 207 00:13:02,200 --> 00:13:06,560 Speaker 2: Clippy and so perfect for these particular type of macaroons. 208 00:13:07,080 --> 00:13:10,360 Speaker 3: Mmm mm hmm. Anyway, macaroons. 209 00:13:10,720 --> 00:13:18,680 Speaker 2: Yeah, outside of the US and in like Middle Eastern 210 00:13:18,679 --> 00:13:22,640 Speaker 2: descended households here, I understand that the ground nut types 211 00:13:22,760 --> 00:13:26,480 Speaker 2: are the most common types of macaroons and are also 212 00:13:26,520 --> 00:13:30,160 Speaker 2: eaten during other Jewish holidays like Perham. But yeah, y'all 213 00:13:30,240 --> 00:13:34,680 Speaker 2: rite in let us know. Also before we move on, 214 00:13:34,840 --> 00:13:40,360 Speaker 2: fun fact that I couldn't fit in anywhere else I 215 00:13:40,400 --> 00:13:42,520 Speaker 2: was reminded as I was doing my googling. But in 216 00:13:42,880 --> 00:13:46,080 Speaker 2: the food industry, dried shreaded coconut is often referred to 217 00:13:46,200 --> 00:13:49,880 Speaker 2: as desiccated coconut, which is great because it makes me 218 00:13:49,920 --> 00:13:50,600 Speaker 2: think of mummies. 219 00:13:52,080 --> 00:13:59,199 Speaker 3: Yeah. Yeah, oh, you've opened up a whole thought recess. 220 00:14:00,160 --> 00:14:04,440 Speaker 1: Oh no, sorry, and or you're welcome. No, no, this 221 00:14:04,559 --> 00:14:07,040 Speaker 1: is a good thing. It's not good now, I've got 222 00:14:07,080 --> 00:14:10,920 Speaker 1: to table it for later. But okay, yeah, okay, yeah. 223 00:14:11,440 --> 00:14:15,960 Speaker 2: Like a coconut mummy could join our team on the dunker. 224 00:14:17,040 --> 00:14:21,760 Speaker 3: Oh yes, yes, we need to do that. 225 00:14:23,720 --> 00:14:28,040 Speaker 1: I've been itching for like a a time to act 226 00:14:28,640 --> 00:14:30,520 Speaker 1: and be creative. 227 00:14:31,920 --> 00:14:35,520 Speaker 2: So shit, we also just need to do another food 228 00:14:35,520 --> 00:14:36,680 Speaker 2: fairy tale episode. 229 00:14:36,800 --> 00:14:44,800 Speaker 1: Yes, yes, absolutely, okay, Well in the meantime, a food 230 00:14:44,800 --> 00:14:47,160 Speaker 1: showy ostensibly a food show. 231 00:14:47,640 --> 00:14:49,280 Speaker 3: What about the nutrition? 232 00:14:49,680 --> 00:14:54,560 Speaker 2: Oh, it really depends, uh, you know, generally speaking, sugar 233 00:14:54,680 --> 00:14:58,800 Speaker 2: is a treat. Treats are nice. These usually have a 234 00:14:58,800 --> 00:15:01,280 Speaker 2: decent bit of protein and I'm from the nut content. 235 00:15:01,400 --> 00:15:04,480 Speaker 2: You know, they can be coloquially dense with fats and sugar. 236 00:15:04,960 --> 00:15:09,400 Speaker 2: Watch your portion sizes. Again, Treats are nice. 237 00:15:09,640 --> 00:15:12,440 Speaker 1: They are indeed, I would say I feel like the 238 00:15:12,480 --> 00:15:18,120 Speaker 1: macaroons I've had in my life are pretty comparatively filling 239 00:15:19,320 --> 00:15:23,680 Speaker 1: to other similar treats. Maybe something else in their category, 240 00:15:23,800 --> 00:15:24,720 Speaker 1: but that can just be me. 241 00:15:24,920 --> 00:15:27,400 Speaker 3: Those those those dense ones are. 242 00:15:28,920 --> 00:15:31,160 Speaker 2: Quite dense and so right, I feel I feel like 243 00:15:31,240 --> 00:15:33,120 Speaker 2: having like one you're kind of like, you know, I'm good. 244 00:15:34,200 --> 00:15:37,280 Speaker 1: Yeah, it's like halfway in you're like, wow, You're like, 245 00:15:37,320 --> 00:15:42,400 Speaker 1: this is still another hour. Not in a bad way, 246 00:15:42,440 --> 00:15:49,240 Speaker 1: but I'm actually kind of full. Yeah. Well, I guess 247 00:15:49,520 --> 00:15:51,400 Speaker 1: we don't have any numbers for you. 248 00:15:51,800 --> 00:15:53,400 Speaker 3: We don't. I tried. 249 00:15:53,560 --> 00:15:57,160 Speaker 2: So I was sure. I was sure that Manishevitz was 250 00:15:57,240 --> 00:16:00,520 Speaker 2: going to brag about how many heck and mac karoons 251 00:16:00,560 --> 00:16:04,000 Speaker 2: they sell every year, and it's I read a lot 252 00:16:04,040 --> 00:16:12,880 Speaker 2: of interviews with Manischevitz like brand humans, and yeah, they 253 00:16:12,880 --> 00:16:16,160 Speaker 2: weren't talent, they just weren't telling hmmm. 254 00:16:18,200 --> 00:16:18,920 Speaker 3: Interesting. 255 00:16:19,800 --> 00:16:25,760 Speaker 1: Well, I think we can safely say they're doing well, Yes, 256 00:16:25,920 --> 00:16:30,080 Speaker 1: Manischevits with this product doing well. 257 00:16:31,360 --> 00:16:34,200 Speaker 2: Yes, I'm just now realizing that I didn't look up 258 00:16:34,240 --> 00:16:37,920 Speaker 2: world records. So maybe we'll have an update for you 259 00:16:38,040 --> 00:16:38,600 Speaker 2: at some point. 260 00:16:38,800 --> 00:16:41,720 Speaker 3: Oh, a macaroon update. I like that. 261 00:16:44,840 --> 00:16:50,200 Speaker 1: Well, the history is a fun, if not convoluted one. 262 00:16:51,720 --> 00:16:54,240 Speaker 2: It is, it is, and we are going to get 263 00:16:54,280 --> 00:16:56,120 Speaker 2: into that. But first we're going to take a quick 264 00:16:56,160 --> 00:16:58,920 Speaker 2: break forward from our sponsors. 265 00:17:07,000 --> 00:17:07,480 Speaker 3: And we're back. 266 00:17:07,480 --> 00:17:11,560 Speaker 1: Thank you sponsor, Yes, thank you, and okay, So, as 267 00:17:11,600 --> 00:17:14,840 Speaker 1: I said, a lot of the history of the macaroon 268 00:17:14,960 --> 00:17:18,440 Speaker 1: does get mixed up and or tied together with macarons 269 00:17:19,240 --> 00:17:22,920 Speaker 1: and pasta. So this is one of those episodes where 270 00:17:23,400 --> 00:17:27,240 Speaker 1: it's almost like we're it's the caterpillar and then we'll 271 00:17:27,240 --> 00:17:31,639 Speaker 1: birth the butterfly. We're gonna have to start with something else, 272 00:17:32,160 --> 00:17:33,400 Speaker 1: but then we'll get to. 273 00:17:33,560 --> 00:17:35,600 Speaker 2: We're gonna get to it. Yeah, it's all going to 274 00:17:35,680 --> 00:17:39,040 Speaker 2: come together. We promise, Yes, I promise, So stick with 275 00:17:39,080 --> 00:17:39,800 Speaker 2: me for a second. 276 00:17:41,520 --> 00:17:44,840 Speaker 1: According to many sources, to get to the history of 277 00:17:44,880 --> 00:17:46,880 Speaker 1: the macaroon, we have to go back to the eight 278 00:17:46,960 --> 00:17:50,760 Speaker 1: hundred CE when Arab troops from Africa arrived in Sicily. 279 00:17:51,560 --> 00:17:54,080 Speaker 1: They introduced this region of Italy to many new foods 280 00:17:54,119 --> 00:17:57,399 Speaker 1: that we've talked about before, like pistachios, lemons, and rice. 281 00:17:57,880 --> 00:18:01,080 Speaker 1: That's just to name a few. They also introduced a 282 00:18:01,160 --> 00:18:05,680 Speaker 1: whole wealth of desserts that incorporated nuts, including dough wrapped 283 00:18:05,800 --> 00:18:09,760 Speaker 1: almond paste treats, and these suites themselves have a long 284 00:18:09,840 --> 00:18:12,640 Speaker 1: history of being eaten at Persian celebrations for centuries. 285 00:18:12,680 --> 00:18:17,720 Speaker 3: So we've talked about those two. All of this was 286 00:18:17,800 --> 00:18:18,359 Speaker 3: going on. 287 00:18:20,119 --> 00:18:22,679 Speaker 1: In Sicily and other parts of Europe with contact with 288 00:18:22,800 --> 00:18:26,400 Speaker 1: Muslim culture, like parts of Spain. These desserts were adapted 289 00:18:26,400 --> 00:18:33,120 Speaker 1: based on taste methods and available ingredients. In the simplest explanation, 290 00:18:33,960 --> 00:18:38,160 Speaker 1: this is where historians believe we got things like marzipan. Again, 291 00:18:38,240 --> 00:18:43,560 Speaker 1: you can see that episode for more information, but very briefly. 292 00:18:43,840 --> 00:18:47,080 Speaker 1: A lot of sources also assert that the macroome was 293 00:18:47,280 --> 00:18:52,200 Speaker 1: invented at of France Monastery in seven hundred and ninety 294 00:18:52,240 --> 00:18:56,880 Speaker 1: one CE. However, others say that they were probably invented 295 00:18:56,880 --> 00:18:59,439 Speaker 1: in Italy and that they were popular there by the 296 00:18:59,480 --> 00:19:04,080 Speaker 1: eighth and century. These early iterations primarily called for almond 297 00:19:04,160 --> 00:19:07,520 Speaker 1: paste and egg whites. This was also another thing where 298 00:19:08,800 --> 00:19:13,280 Speaker 1: countries like to fight over who came up with something first. 299 00:19:13,880 --> 00:19:17,360 Speaker 2: But yes, if you had them and you liked them, 300 00:19:17,400 --> 00:19:20,280 Speaker 2: you probably put them. You probably did a thing like this. 301 00:19:20,680 --> 00:19:23,800 Speaker 2: It just makes sense to me. I'm like, yeah, it does. Yeah, 302 00:19:23,880 --> 00:19:26,320 Speaker 2: but anyway, but anyway. 303 00:19:26,480 --> 00:19:28,960 Speaker 1: Another piece of this puzzle is the history of pasta 304 00:19:29,320 --> 00:19:29,960 Speaker 1: in Sicily. 305 00:19:31,400 --> 00:19:33,600 Speaker 3: Surprised me, but yeah. 306 00:19:34,080 --> 00:19:38,040 Speaker 1: Records from the eleven hundred CE indicate that many viewed 307 00:19:38,040 --> 00:19:42,600 Speaker 1: Sicily as an important center for pasta. Their pasta was 308 00:19:42,680 --> 00:19:45,359 Speaker 1: exported not only throughout Europe, but along trade routes to 309 00:19:45,440 --> 00:19:50,239 Speaker 1: many cultures at the time, pastas could really encompass. 310 00:19:49,760 --> 00:19:51,200 Speaker 3: A whole range of things. 311 00:19:51,200 --> 00:19:53,040 Speaker 1: They could be fried, they could be baked, they could 312 00:19:53,040 --> 00:19:56,679 Speaker 1: be boiled. They could be sweet or savory. Savory Cheese 313 00:19:56,680 --> 00:20:01,400 Speaker 1: pastas were popular, as were a sweet almond paste variety 314 00:20:01,400 --> 00:20:04,720 Speaker 1: that people could enjoy during lint when cheese and meat 315 00:20:04,840 --> 00:20:08,040 Speaker 1: were off the table. Many of these pastas had a 316 00:20:08,119 --> 00:20:12,800 Speaker 1: cheese version and a generally sweet, non cheese version. 317 00:20:14,080 --> 00:20:15,520 Speaker 3: Oh so all on board. 318 00:20:17,080 --> 00:20:22,520 Speaker 1: Somewhere sometime and all of this we get the ancestor 319 00:20:22,800 --> 00:20:28,800 Speaker 1: of modern words like macaroni, macron, and macaroon. The exact 320 00:20:28,840 --> 00:20:33,359 Speaker 1: origins aren't clear, but historians think that it referenced two 321 00:20:33,520 --> 00:20:37,760 Speaker 1: separate but related things, one a sweet nyoki and the 322 00:20:37,840 --> 00:20:40,120 Speaker 1: other something closer to marzavan. 323 00:20:41,640 --> 00:20:46,080 Speaker 2: Yeah. One theory goes that all of these words root 324 00:20:46,240 --> 00:20:55,080 Speaker 2: from a specifically Venetian term for a fine paste, being macarone. Interestingly, 325 00:20:55,119 --> 00:20:57,639 Speaker 2: we also get the English word pasta from the Latin 326 00:20:57,720 --> 00:21:00,680 Speaker 2: term pasta literally meaning paye dough. 327 00:21:03,880 --> 00:21:08,920 Speaker 1: Yes, yes, okay, So if we focus on the sweet 328 00:21:08,960 --> 00:21:13,960 Speaker 1: branch of this word and related words. By the fifteen hundreds, 329 00:21:14,040 --> 00:21:18,800 Speaker 1: these almond paste sweets had made their way throughout Italy, Spain, France, 330 00:21:18,840 --> 00:21:24,119 Speaker 1: and England. Beginning in at least the mid fifteen fifties, 331 00:21:24,160 --> 00:21:27,680 Speaker 1: we see the word macaron popping up in the classic 332 00:21:27,720 --> 00:21:33,879 Speaker 1: French work Gargantula and pentagrule, yes, clearly referring. 333 00:21:33,520 --> 00:21:34,360 Speaker 3: To a dessert. 334 00:21:35,160 --> 00:21:37,760 Speaker 1: Not too long later, the first instances in the written 335 00:21:37,760 --> 00:21:42,960 Speaker 1: record of macaroon started showing up in English sources. And 336 00:21:43,000 --> 00:21:46,160 Speaker 1: this was something that happened to a lot of French 337 00:21:46,160 --> 00:21:49,680 Speaker 1: words that were adopted into the English language, adding an 338 00:21:49,680 --> 00:21:53,239 Speaker 1: extra O to French words that end in all. I 339 00:21:53,240 --> 00:21:55,760 Speaker 1: had a really fun time looking at other examples like balloua. 340 00:21:55,960 --> 00:22:04,679 Speaker 1: But yes, it was a thing. Yes, So by the 341 00:22:04,720 --> 00:22:08,399 Speaker 1: seventeenth century, the distinction between savory pasta and almond based 342 00:22:08,400 --> 00:22:13,040 Speaker 1: cookie had been solidified. However, we still had macaron and 343 00:22:13,080 --> 00:22:16,320 Speaker 1: macaroon on sweet bas side. But in the early days 344 00:22:16,359 --> 00:22:19,240 Speaker 1: it was mainly a difference of spelling, not of taste 345 00:22:19,480 --> 00:22:23,239 Speaker 1: or ingredients. It wasn't until the nineteenth century that we 346 00:22:23,280 --> 00:22:26,679 Speaker 1: started to see a differentiation, and it had to do 347 00:22:26,720 --> 00:22:28,680 Speaker 1: with a lot of things, but one of the main 348 00:22:28,880 --> 00:22:35,439 Speaker 1: drivers was the popularity of exotic imported coconut in America. 349 00:22:35,640 --> 00:22:40,000 Speaker 1: At the time, coconut found its way into all kinds 350 00:22:40,080 --> 00:22:45,920 Speaker 1: of things, custards, pies, cakes, and yes, ambrosia. And as 351 00:22:45,960 --> 00:22:48,680 Speaker 1: part of this we start to get the first recipes 352 00:22:48,720 --> 00:22:53,600 Speaker 1: for coconut macaroons appearing in Jewish cookbooks because yeah, truths 353 00:22:53,680 --> 00:22:56,159 Speaker 1: like this were popular in the Jewish community because they 354 00:22:56,160 --> 00:23:00,200 Speaker 1: didn't contain flour, making them a good option for things. 355 00:23:01,160 --> 00:23:03,639 Speaker 2: Also don't necessarily have to have dairy in them, so 356 00:23:04,840 --> 00:23:06,720 Speaker 2: good for serving at the end of a meal that 357 00:23:06,720 --> 00:23:08,120 Speaker 2: contains meat. 358 00:23:08,640 --> 00:23:13,879 Speaker 1: Yes. For instance, the eighteen seventy one cookbook The Jewish 359 00:23:13,920 --> 00:23:17,960 Speaker 1: Cookery Book by Esther Levi included a recipe for macaboons 360 00:23:18,000 --> 00:23:22,920 Speaker 1: that swapped out the typical almond paste with shredded coconut. However, 361 00:23:23,280 --> 00:23:26,800 Speaker 1: Italian Jewish people had already been making almond based mecharans 362 00:23:26,800 --> 00:23:29,960 Speaker 1: for quite a while. Other Jewish communities in Europe started 363 00:23:29,960 --> 00:23:33,960 Speaker 1: making them too, and experimenting with ingredients and preparations. Potato 364 00:23:34,080 --> 00:23:37,760 Speaker 1: starch was a popular choice. From what I read that 365 00:23:37,880 --> 00:23:42,120 Speaker 1: being said. For American Jewish people at this time, coconut 366 00:23:42,160 --> 00:23:45,919 Speaker 1: was often out of reach. In the eighteen eighties, that 367 00:23:46,119 --> 00:23:48,760 Speaker 1: started to change when the US and the British invented 368 00:23:48,800 --> 00:23:52,199 Speaker 1: technology that could shred and dry coconut so that it 369 00:23:52,200 --> 00:23:57,240 Speaker 1: could be shipped in large quantities. Companies of course, left 370 00:23:57,240 --> 00:24:01,040 Speaker 1: at the chance of capitalizing and commercializing this product, including 371 00:24:01,119 --> 00:24:04,320 Speaker 1: marketing towards Eastern European Jews arriving in the US around 372 00:24:04,359 --> 00:24:08,119 Speaker 1: this time. In coconut, even though it was more affordable 373 00:24:08,160 --> 00:24:12,000 Speaker 1: and readily available in shredded form in the US, still 374 00:24:12,040 --> 00:24:16,119 Speaker 1: held on to that symbol of success for those that 375 00:24:16,119 --> 00:24:18,399 Speaker 1: had seen it in cookbooks and hadn't been able to 376 00:24:18,440 --> 00:24:18,960 Speaker 1: afford it. 377 00:24:19,320 --> 00:24:21,800 Speaker 3: Now they could. So it was it's still even though 378 00:24:21,840 --> 00:24:27,360 Speaker 3: it was more available, it was still a little bit aspirational. Yeah, sure, exactly. 379 00:24:27,520 --> 00:24:28,479 Speaker 3: It still felt fancy. 380 00:24:29,400 --> 00:24:32,919 Speaker 2: Yeah, there was this whole situation that this one American 381 00:24:32,960 --> 00:24:35,440 Speaker 2: business dude got into with coconuts in the eighteen nineties. 382 00:24:36,119 --> 00:24:39,639 Speaker 2: He accepted he was a flour miller, and he accepted 383 00:24:39,880 --> 00:24:43,840 Speaker 2: a shipment of coconuts in payment for flour, and so 384 00:24:43,880 --> 00:24:46,359 Speaker 2: he just had all these coconuts. It basically led to 385 00:24:46,359 --> 00:24:48,360 Speaker 2: shredded coconut being more available. 386 00:24:47,920 --> 00:24:49,600 Speaker 3: In the United States. 387 00:24:50,960 --> 00:24:53,440 Speaker 2: Yeah, we really do have to do that coconut episode 388 00:24:53,440 --> 00:24:54,160 Speaker 2: that we've been avoiding. 389 00:24:55,680 --> 00:24:56,600 Speaker 3: I love this. 390 00:24:56,840 --> 00:25:01,200 Speaker 1: We should just have like Lauren's short summaries of something. 391 00:25:01,840 --> 00:25:04,880 Speaker 1: This one business dude got into a coconut situation. 392 00:25:07,200 --> 00:25:09,359 Speaker 3: That's all. That's all you get, that's all you need 393 00:25:09,400 --> 00:25:12,960 Speaker 3: to know. Yeah, that's the basics. Here we are, that's that. 394 00:25:13,400 --> 00:25:19,399 Speaker 1: Yeah, that's the basics. Okay. Yes, So within a couple 395 00:25:19,440 --> 00:25:22,680 Speaker 1: of decades, recipes for the coconut variety of macaroons made 396 00:25:22,680 --> 00:25:26,600 Speaker 1: their way into many American cookbooks. This type of macaroon 397 00:25:26,720 --> 00:25:30,639 Speaker 1: indeed became a popular item during passover for Jewish people. 398 00:25:31,160 --> 00:25:34,720 Speaker 1: Jewish owned stores started marketing and selling coconut macaroons for 399 00:25:34,800 --> 00:25:38,399 Speaker 1: passover in the US, like in the nineteen tens. In 400 00:25:38,400 --> 00:25:41,239 Speaker 1: the early days, it was almost half the price of 401 00:25:41,280 --> 00:25:45,160 Speaker 1: the almond counterpart two, so people would get that, get 402 00:25:45,160 --> 00:25:49,600 Speaker 1: the coconut one. By the nineteen thirties, US manufacturers of 403 00:25:49,680 --> 00:25:52,760 Speaker 1: Matsa started selling coconut and almond macaroons. 404 00:25:53,000 --> 00:25:55,960 Speaker 2: Yeah, and you can see our Matza episode for more 405 00:25:56,000 --> 00:25:59,760 Speaker 2: about that. I think Straits was the was the first 406 00:26:00,760 --> 00:26:04,160 Speaker 2: macaroon cellar, but Menishevits picked up pretty quickly as well. 407 00:26:05,800 --> 00:26:08,160 Speaker 1: Rights, But it took a minute for the commercial store 408 00:26:08,160 --> 00:26:11,600 Speaker 1: bought variety to catch on in America though, because at 409 00:26:11,600 --> 00:26:14,000 Speaker 1: the time macarons were largely baked at home. 410 00:26:14,320 --> 00:26:18,520 Speaker 3: Sure, yes, this changed during. 411 00:26:18,320 --> 00:26:23,880 Speaker 1: World War two, when Manischevitz, a manufacturer of commercial macaroons, 412 00:26:23,920 --> 00:26:28,679 Speaker 1: really invested in advertising calling for their macaroons to be 413 00:26:28,720 --> 00:26:34,840 Speaker 1: shipped to Jewish soldiers overseas, primarily almond macaroons since wartime 414 00:26:34,920 --> 00:26:39,320 Speaker 1: made getting coconut difficult. But this was a very, very 415 00:26:39,359 --> 00:26:42,400 Speaker 1: successful campaign. It was so successful that within a decade 416 00:26:42,840 --> 00:26:46,160 Speaker 1: they shifted in a lot of people's minds. Macaroons did 417 00:26:46,359 --> 00:26:49,160 Speaker 1: from something you bake at home to something you buy 418 00:26:49,480 --> 00:26:50,120 Speaker 1: in a store. 419 00:26:51,359 --> 00:26:54,119 Speaker 2: This was the era when metal tins were introduced by 420 00:26:54,119 --> 00:26:56,119 Speaker 2: the Way Rights. 421 00:26:57,400 --> 00:27:01,440 Speaker 1: From what I read, there is both a very fond 422 00:27:01,800 --> 00:27:06,320 Speaker 1: nostalgia for the caned variety, but also a resurgence in 423 00:27:06,400 --> 00:27:10,280 Speaker 1: baking them yourself. The article that I was reading this 424 00:27:10,359 --> 00:27:14,680 Speaker 1: in was from the nineties, so listeners write in let 425 00:27:14,760 --> 00:27:18,800 Speaker 1: us know. I recently had a younger person called the 426 00:27:18,920 --> 00:27:25,000 Speaker 1: nineties historical. So oh I'm wrestling with that, but please. 427 00:27:27,200 --> 00:27:31,240 Speaker 3: Cool. Yeah made me feel very old. Thank you, Annie. 428 00:27:32,160 --> 00:27:35,720 Speaker 3: I have to pass it on. I have to share this, 429 00:27:36,080 --> 00:27:40,040 Speaker 3: like the ring. Yeah, yeah, I get it, I get it. Yeah, 430 00:27:40,080 --> 00:27:40,520 Speaker 3: I would. 431 00:27:40,520 --> 00:27:43,280 Speaker 2: I would say that that definitely applies to today still 432 00:27:44,280 --> 00:27:48,360 Speaker 2: and like I just found out doing this reading that 433 00:27:48,520 --> 00:27:55,760 Speaker 2: Manishevit's changed their packaging from those cylindrical paperboard canisters to 434 00:27:56,680 --> 00:28:02,720 Speaker 2: plastic like resealable bags in twenty twenty three. And I'm 435 00:28:02,720 --> 00:28:04,600 Speaker 2: a little shook. I'm a little bit shook by this. 436 00:28:06,119 --> 00:28:07,480 Speaker 2: I don't know how I feel. I don't know how 437 00:28:07,480 --> 00:28:07,879 Speaker 2: I feel. 438 00:28:08,960 --> 00:28:12,880 Speaker 3: Okay, well, we'll give you some space and grace, Okay, 439 00:28:12,920 --> 00:28:16,640 Speaker 3: thank you, to process your emotions, and then we can 440 00:28:16,680 --> 00:28:22,200 Speaker 3: come back and revisit. Yeah. 441 00:28:22,280 --> 00:28:24,520 Speaker 2: Yeah, it makes me a little bit itchy thinking about 442 00:28:24,640 --> 00:28:29,600 Speaker 2: not a canister of macaroons. But you know, and this 443 00:28:29,720 --> 00:28:33,200 Speaker 2: was apparently a conversation that they had. I do also 444 00:28:33,240 --> 00:28:37,160 Speaker 2: want to point out that that that article that you uh, 445 00:28:37,200 --> 00:28:39,360 Speaker 2: that you called out from from the nineties where you 446 00:28:39,360 --> 00:28:43,959 Speaker 2: were reading about this this very situation was an article 447 00:28:44,240 --> 00:28:48,280 Speaker 2: in the New York Times, and the headline on it 448 00:28:48,440 --> 00:29:00,360 Speaker 2: was the fifth question that passover have a macaroon? Yeah, 449 00:29:00,480 --> 00:29:01,680 Speaker 2: which I think is accurate. 450 00:29:01,800 --> 00:29:03,720 Speaker 3: I think that that's an accurate portrayal of the facts. 451 00:29:04,240 --> 00:29:08,080 Speaker 3: Mm hmmm hmm. I love this. Do you have a 452 00:29:08,120 --> 00:29:10,680 Speaker 3: favorite type, Lauren? Do you have a favorite I was 453 00:29:10,720 --> 00:29:17,320 Speaker 3: just playing coconut, just plain No, I'm sorry. I didn't 454 00:29:17,320 --> 00:29:17,960 Speaker 3: mean to offend you. 455 00:29:21,800 --> 00:29:24,000 Speaker 2: Look I I want, I want everyone to be happy 456 00:29:24,080 --> 00:29:27,400 Speaker 2: with their own choices. But but for me, the classic 457 00:29:27,680 --> 00:29:34,400 Speaker 2: is yeah, this manufactured, incredibly dense, just plain coconut macaron. 458 00:29:35,480 --> 00:29:39,040 Speaker 2: I'm willing to entertain the concept of other types, but. 459 00:29:41,040 --> 00:29:42,040 Speaker 3: It's very gracious. 460 00:29:44,360 --> 00:29:48,240 Speaker 2: And I certainly love like almond flower cookies, like that's that's. 461 00:29:48,160 --> 00:29:49,320 Speaker 3: One of my go tos. 462 00:29:50,240 --> 00:29:53,920 Speaker 2: I I love I love making almond flower stuff. Like 463 00:29:53,960 --> 00:29:57,200 Speaker 2: it's just it's I love almonds. It's great. 464 00:29:58,960 --> 00:30:02,680 Speaker 3: But you know, I don't know. This is what I 465 00:30:02,680 --> 00:30:04,560 Speaker 3: grew up with. Yeah, it nostalgia, and. 466 00:30:04,520 --> 00:30:08,520 Speaker 1: I think, like, oh yeah, a lot of things that 467 00:30:08,520 --> 00:30:13,600 Speaker 1: I read very mustalgic. I think for me, like when 468 00:30:13,600 --> 00:30:15,600 Speaker 1: I think of the macaron, I think of coconut. I 469 00:30:15,640 --> 00:30:19,600 Speaker 1: don't think of almond. I don't think of chocolate tipped. 470 00:30:20,760 --> 00:30:22,920 Speaker 1: I think of I think I think of what you're thinking, 471 00:30:22,920 --> 00:30:26,480 Speaker 1: which is again is very funny to me. It's group 472 00:30:26,640 --> 00:30:32,440 Speaker 1: very differently. But I did Yeah, I'm glad we did 473 00:30:32,440 --> 00:30:32,920 Speaker 1: this episode. 474 00:30:32,960 --> 00:30:35,480 Speaker 3: I didn't know that there. I thought macaroo was. 475 00:30:35,480 --> 00:30:40,720 Speaker 2: That yeah, yeah, yeah, oh man, I I would I 476 00:30:41,640 --> 00:30:46,320 Speaker 2: loved reading different recipes for them, and and especially from 477 00:30:46,320 --> 00:30:49,520 Speaker 2: like a rite, like a lot of Middle Eastern Jewish households, 478 00:30:49,920 --> 00:30:54,080 Speaker 2: the different types of almond preparations or other nuts. You're 479 00:30:54,080 --> 00:30:58,120 Speaker 2: branching out into other nuts and incorporating like pecans or pistachios, 480 00:30:58,920 --> 00:31:02,280 Speaker 2: and getting some of those kind of classic flavorings like orange, 481 00:31:02,280 --> 00:31:05,080 Speaker 2: flower water, rose water involved, Like I really want to 482 00:31:05,080 --> 00:31:06,440 Speaker 2: make a version like that now. 483 00:31:06,520 --> 00:31:09,240 Speaker 3: So yeah, but that's delicious. 484 00:31:09,280 --> 00:31:13,000 Speaker 1: And yes, listeners, please let us know if you have 485 00:31:13,080 --> 00:31:16,880 Speaker 1: any of these, any recipes or any experience with this. 486 00:31:19,000 --> 00:31:22,280 Speaker 1: But I think that's what we have to say for now. 487 00:31:22,520 --> 00:31:25,880 Speaker 1: About macaroons, we'll obviously do a revisit. 488 00:31:27,120 --> 00:31:30,840 Speaker 2: Yeah, yeah, yes, we do already have some listener mail 489 00:31:30,920 --> 00:31:33,360 Speaker 2: prepared for you. But first we've got one more quick 490 00:31:33,400 --> 00:31:35,560 Speaker 2: break for word from our sponsors. 491 00:31:44,960 --> 00:31:48,160 Speaker 3: And we're back. Thank you, sponsor, Yes, thank you, and 492 00:31:48,200 --> 00:31:49,800 Speaker 3: we're back with listener. 493 00:31:56,880 --> 00:31:57,120 Speaker 2: Yeah. 494 00:31:57,640 --> 00:32:00,600 Speaker 1: I always think of spring. I think of spring when 495 00:32:00,600 --> 00:32:06,040 Speaker 1: I think of coconut based desserts. Okay, yeah, sure, even though, 496 00:32:06,640 --> 00:32:09,360 Speaker 1: as I've said before in the show, alm and Joy 497 00:32:09,520 --> 00:32:13,040 Speaker 1: is one of my candies I must get at hellmen, 498 00:32:14,320 --> 00:32:17,400 Speaker 1: not a sponsor, but does show my love I do. 499 00:32:17,480 --> 00:32:21,120 Speaker 3: I do love an almond joy. Yeah. Oh my gosh. 500 00:32:22,200 --> 00:32:22,480 Speaker 1: Wow. 501 00:32:23,640 --> 00:32:26,320 Speaker 3: So many of you listeners have written about Mountain Dew. 502 00:32:27,720 --> 00:32:34,040 Speaker 1: And that's amazing, and we have two letters to read 503 00:32:34,080 --> 00:32:39,200 Speaker 1: about mount today. I'm so happy about this. Bart wrote, 504 00:32:39,640 --> 00:32:42,680 Speaker 1: greetings again from Ireland. I think you must be spying 505 00:32:42,720 --> 00:32:45,240 Speaker 1: on me, because your timing on the Mountain Dew episode 506 00:32:45,280 --> 00:32:46,680 Speaker 1: is nothing short of spooky. 507 00:32:47,520 --> 00:32:48,440 Speaker 3: I like to. 508 00:32:48,480 --> 00:32:52,320 Speaker 1: Drink exotic sugar free soft drinks as a treat on 509 00:32:52,440 --> 00:32:54,600 Speaker 1: my walcome on the days I work in the office 510 00:32:54,720 --> 00:32:57,280 Speaker 1: rather than from home, and it seems there is some 511 00:32:57,400 --> 00:33:00,960 Speaker 1: kind of bottleneck or policy by whoever Hortsea's things to 512 00:33:01,000 --> 00:33:05,120 Speaker 1: our little island, that there shall only ever be one. 513 00:33:06,080 --> 00:33:09,040 Speaker 1: First I fell in love with the lime flavored Pepsi Max. 514 00:33:09,640 --> 00:33:13,080 Speaker 1: Then it vanished, but zero sugar Doctor Pepper appeared in 515 00:33:13,080 --> 00:33:15,800 Speaker 1: his place, So I drank that for a while and 516 00:33:15,880 --> 00:33:19,560 Speaker 1: I have to say I loved it. Then it vanished 517 00:33:19,840 --> 00:33:23,600 Speaker 1: and the icon of Scottish soft drinks appeared instead, sugar 518 00:33:23,640 --> 00:33:29,320 Speaker 1: free urn Brew. Then a few weeks ago it vanished, 519 00:33:29,600 --> 00:33:33,560 Speaker 1: and I had nothing exotic for a while until this week, 520 00:33:33,760 --> 00:33:37,320 Speaker 1: when what should appear but an unnaturally colored sugar free 521 00:33:37,400 --> 00:33:44,080 Speaker 1: drink from America zero sugar Mountain Dew. Given its color, 522 00:33:44,320 --> 00:33:47,400 Speaker 1: I was dubious, but I'll try just about anything. Once 523 00:33:47,960 --> 00:33:49,880 Speaker 1: on the whole, I like it, but it has an 524 00:33:49,920 --> 00:33:53,640 Speaker 1: odd threshold effect. The first half of the bottle is delicious, 525 00:33:53,720 --> 00:33:56,320 Speaker 1: but the tartness of the citrus seems to build up, 526 00:33:56,560 --> 00:33:59,040 Speaker 1: and by the end of the five hundred millimeters bottle, 527 00:33:59,400 --> 00:34:01,720 Speaker 1: I naturally I feel sated, and I have no desire 528 00:34:01,840 --> 00:34:05,960 Speaker 1: for more. A handy feature, I have no doubt it 529 00:34:06,000 --> 00:34:09,160 Speaker 1: will soon manage too to be replaced by something else, 530 00:34:09,239 --> 00:34:12,400 Speaker 1: new and exciting. But until then I'll be enjoying my 531 00:34:12,520 --> 00:34:15,359 Speaker 1: little bottle of mountain Dew three times a week at 532 00:34:15,440 --> 00:34:18,840 Speaker 1: about five pm, all the way over here in Ireland. 533 00:34:20,160 --> 00:34:22,279 Speaker 1: I also wanted to say how much I loved the 534 00:34:22,360 --> 00:34:26,080 Speaker 1: recent introspective episode for your big anniversary. It was great 535 00:34:26,120 --> 00:34:28,760 Speaker 1: to hear the voices behind the scenes so US listeners 536 00:34:28,800 --> 00:34:32,360 Speaker 1: can really appreciate how super the producers really are. You 537 00:34:32,480 --> 00:34:34,760 Speaker 1: might like to know that I can't hear about fermented 538 00:34:34,760 --> 00:34:40,480 Speaker 1: foods without hearing an echoy bacteria in my head, and 539 00:34:40,520 --> 00:34:42,719 Speaker 1: once or twice I've said it out loud to some 540 00:34:42,800 --> 00:34:47,279 Speaker 1: puzzled looks from friends and colleagues. It could have been embarrassing, 541 00:34:47,360 --> 00:34:50,040 Speaker 1: but I just used it as an opportunity to plug 542 00:34:50,080 --> 00:34:50,440 Speaker 1: the show. 543 00:34:51,040 --> 00:34:55,320 Speaker 3: All Thanks honestly same. 544 00:34:56,920 --> 00:35:03,319 Speaker 1: Yeah, yes, yes, yes, yes. I also I think we 545 00:35:03,320 --> 00:35:04,920 Speaker 1: should come back and talk about this, but we forgot 546 00:35:04,960 --> 00:35:07,800 Speaker 1: to talk about we used to do video save I 547 00:35:07,920 --> 00:35:10,520 Speaker 1: used to do video and there's some fun. 548 00:35:10,680 --> 00:35:12,520 Speaker 3: Fermentation facts in there. 549 00:35:13,280 --> 00:35:15,640 Speaker 1: I meant to mention it in our anniversary special, but 550 00:35:15,680 --> 00:35:16,440 Speaker 1: I totally forgot. 551 00:35:16,760 --> 00:35:18,960 Speaker 3: Oh right, yeah yeah, yeah yeah. Because you said that 552 00:35:18,960 --> 00:35:20,600 Speaker 3: you had gone back and watched some of the some 553 00:35:20,640 --> 00:35:21,839 Speaker 3: of the videos that we used to do. 554 00:35:22,560 --> 00:35:25,400 Speaker 1: I get kind of nostalgic for some of them, just 555 00:35:25,440 --> 00:35:27,520 Speaker 1: because we met so many cool people. We get to 556 00:35:27,520 --> 00:35:31,919 Speaker 1: do cool things, equal things, and we had a good team. 557 00:35:32,080 --> 00:35:37,120 Speaker 1: So the footage looks amazing. Oh anyway, absolutely definitely want 558 00:35:37,160 --> 00:35:41,080 Speaker 1: to come back and talk about that. But Mountain Dew, 559 00:35:41,239 --> 00:35:46,320 Speaker 1: I okay, I love this. I love that you're trying 560 00:35:46,400 --> 00:35:50,880 Speaker 1: these new things that appear in your your local store, 561 00:35:52,080 --> 00:35:55,480 Speaker 1: and that Mountain dew. As someone who's never had it, 562 00:35:55,840 --> 00:36:01,280 Speaker 1: I believe you're I believe deeply it is a drink 563 00:36:01,360 --> 00:36:02,880 Speaker 1: like halfway and you're like, I'm good. 564 00:36:03,400 --> 00:36:07,240 Speaker 2: Yeah, yeah, You're like, this is delightful and I'm done. 565 00:36:07,800 --> 00:36:07,960 Speaker 3: Yeah. 566 00:36:08,000 --> 00:36:11,759 Speaker 1: It's nothing to do with it's bad or something. I 567 00:36:11,760 --> 00:36:14,880 Speaker 1: don't like it anymore. It's more of just like this 568 00:36:15,080 --> 00:36:16,040 Speaker 1: was good, this was enough. 569 00:36:16,360 --> 00:36:18,120 Speaker 2: I feel I feel that way about most sodas, to 570 00:36:18,160 --> 00:36:21,200 Speaker 2: be honest. Yeah, like I'm about halfway through a glass 571 00:36:21,200 --> 00:36:24,120 Speaker 2: and I'm kind of like, well it's great. Yeah, yeah, 572 00:36:24,280 --> 00:36:27,200 Speaker 2: it's about enough for me. Yeah yeah, that makes sense, 573 00:36:27,440 --> 00:36:30,240 Speaker 2: that makes sense. But I'm glad you're having a nice 574 00:36:30,280 --> 00:36:31,439 Speaker 2: It sounds like a nice time. 575 00:36:31,760 --> 00:36:35,840 Speaker 3: Yeah, good good weird soda. 576 00:36:36,239 --> 00:36:41,600 Speaker 2: Absolutely, I'm I'm so glad and or sorry Ireland. 577 00:36:43,440 --> 00:36:44,400 Speaker 3: That we're sending you that. 578 00:36:45,880 --> 00:36:46,279 Speaker 1: Mm hm. 579 00:36:50,440 --> 00:36:54,520 Speaker 2: Oh, society, We've really done a thing here, okay, uh, 580 00:36:55,160 --> 00:36:58,400 Speaker 2: Jesse wrote, I kept waiting to hear you mention be 581 00:36:58,600 --> 00:37:01,319 Speaker 2: More Chill in the in Du episode, and when it 582 00:37:01,360 --> 00:37:03,319 Speaker 2: wrapped up, I came to the realization that you two 583 00:37:03,440 --> 00:37:07,840 Speaker 2: might not have actually seen this epic nineties nostalgia, nerdy, 584 00:37:07,960 --> 00:37:13,280 Speaker 2: absolutely ludicrous musical. B More Chill revolves around a kid who, 585 00:37:13,400 --> 00:37:16,759 Speaker 2: in order to no longer be bullied, buys a Squip 586 00:37:17,400 --> 00:37:19,880 Speaker 2: from a dealer at the Payless Shoes, which is a 587 00:37:19,880 --> 00:37:23,680 Speaker 2: computer implant that guarantees to make the user a cool kid. 588 00:37:24,080 --> 00:37:28,320 Speaker 2: The squip is activated by drinking a green mountain dew. Mayhemonsues, 589 00:37:28,640 --> 00:37:30,839 Speaker 2: and the second act revolves around trying to figure out 590 00:37:30,840 --> 00:37:35,359 Speaker 2: how to deactivate the squip before it gains world domination spoilers. 591 00:37:35,680 --> 00:37:38,880 Speaker 2: The key all along is that Red Mountain Dew turns 592 00:37:38,880 --> 00:37:41,600 Speaker 2: it off. But Red Mountain Dew in this universe was 593 00:37:41,640 --> 00:37:46,319 Speaker 2: discontinued a decade prior. Luckily, the one non cool still 594 00:37:46,360 --> 00:37:49,000 Speaker 2: a nerd kid just happens to have a Code Red 595 00:37:49,080 --> 00:37:52,760 Speaker 2: lying around, and Michael saves the day. It is awful 596 00:37:53,040 --> 00:37:57,240 Speaker 2: and wonderful and absolutely guilty pleasure. And the concession stand 597 00:37:57,239 --> 00:38:00,600 Speaker 2: at the theater has their specialty cocktails beginning of the 598 00:38:00,640 --> 00:38:04,319 Speaker 2: show as regular mountain do, and during intermission is Code 599 00:38:04,360 --> 00:38:07,080 Speaker 2: Red Mountain Dew. Just had to share in case you 600 00:38:07,120 --> 00:38:09,920 Speaker 2: ever get the opportunity to see it. Some regional theaters 601 00:38:10,040 --> 00:38:10,920 Speaker 2: do still perform it. 602 00:38:13,440 --> 00:38:18,640 Speaker 3: Yes, I want to see this badly, right. No, I've 603 00:38:18,800 --> 00:38:22,880 Speaker 3: never heard of that, and it sounds amazing. Oh my gosh, 604 00:38:22,880 --> 00:38:25,359 Speaker 3: it is so good. I love that. 605 00:38:25,960 --> 00:38:30,920 Speaker 1: It's like green Go Mountain Dew turns it on cold 606 00:38:30,960 --> 00:38:33,520 Speaker 1: red emergency red. 607 00:38:33,920 --> 00:38:41,200 Speaker 3: Yeah, Yeah, that's the key. It was all there. Yeah. 608 00:38:41,239 --> 00:38:47,640 Speaker 1: Also just like nineties nerd nineties nerd stuff around, things 609 00:38:47,719 --> 00:38:51,120 Speaker 1: like this is just really funny and bad. 610 00:38:51,640 --> 00:38:55,840 Speaker 2: Yeah, and local theater is one of my very favorite things. 611 00:38:55,960 --> 00:39:00,640 Speaker 2: I am pretty deeply involved in local Atlanta theater. Uh 612 00:39:00,680 --> 00:39:04,840 Speaker 2: and so this this seems just aces all around. 613 00:39:05,280 --> 00:39:10,840 Speaker 1: Oh my Palless shoes shows up a dealer at Paliss Shoes. 614 00:39:12,080 --> 00:39:19,280 Speaker 3: This is excellent. I must I must see it. Also, 615 00:39:19,480 --> 00:39:21,600 Speaker 3: squip is just a really good word. 616 00:39:22,520 --> 00:39:27,040 Speaker 1: Squip is really good. I also I enjoyed that there's 617 00:39:27,080 --> 00:39:29,839 Speaker 1: an alternate universe in here. 618 00:39:30,040 --> 00:39:31,919 Speaker 3: Yeah yeah, but this is where. 619 00:39:31,719 --> 00:39:34,960 Speaker 1: Right Yeah, Red Mountain Dew got discontinued. 620 00:39:36,640 --> 00:39:41,479 Speaker 3: Oh bye, there's a lot to love about this. There's 621 00:39:41,520 --> 00:39:42,120 Speaker 3: a lot. 622 00:39:43,239 --> 00:39:44,239 Speaker 2: There, truly is there? 623 00:39:44,280 --> 00:39:45,640 Speaker 3: Truly is? Yeah. 624 00:39:45,760 --> 00:39:48,600 Speaker 1: So thanks for bringing that, putting that on our radar, 625 00:39:51,120 --> 00:39:54,399 Speaker 1: And thanks to both of these listeners for writing in. 626 00:39:55,280 --> 00:39:57,160 Speaker 1: If you would like to write in, you can our 627 00:39:57,200 --> 00:39:59,280 Speaker 1: email us hello at saberpod dot com. 628 00:39:59,440 --> 00:40:00,680 Speaker 3: We're also social media. 629 00:40:00,760 --> 00:40:03,520 Speaker 2: You can find us on Twitter, Facebook, and Instagram at 630 00:40:03,560 --> 00:40:05,440 Speaker 2: saver pod and we do hope to hear from you. 631 00:40:05,880 --> 00:40:07,799 Speaker 3: Save is a production of iHeartRadio. 632 00:40:07,920 --> 00:40:11,240 Speaker 2: For more podcasts from iHeartRadio, you can visit the iHeartRadio app, 633 00:40:11,480 --> 00:40:14,600 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 634 00:40:14,920 --> 00:40:17,400 Speaker 2: Thanks as always to our super producers Dylan Fagan and 635 00:40:17,400 --> 00:40:20,400 Speaker 2: Andrew Howard. They really are super thanks to you for listening, 636 00:40:20,840 --> 00:40:22,560 Speaker 2: and we hope that lots more good things are coming 637 00:40:22,600 --> 00:40:30,960 Speaker 2: your way.