1 00:00:09,039 --> 00:00:11,280 Speaker 1: Hello, and welcome to Savor Prediction of iHeart Radio. 2 00:00:11,320 --> 00:00:13,880 Speaker 2: I'm Annie and I'm Lauren bogl Bam, and today we 3 00:00:13,920 --> 00:00:15,880 Speaker 2: have an episode for you about pesto. 4 00:00:17,120 --> 00:00:21,000 Speaker 1: Yes, was there any particular reason this was on your mind? 5 00:00:21,079 --> 00:00:26,720 Speaker 2: Lord, Nope, Nope, not at all. There. So I had 6 00:00:26,760 --> 00:00:30,200 Speaker 2: been I've been thinking for a while about pine nuts. 7 00:00:31,400 --> 00:00:33,800 Speaker 2: I like, really want to do an episode about pine 8 00:00:33,880 --> 00:00:35,880 Speaker 2: nuts because I had never thought about them that hard. 9 00:00:35,920 --> 00:00:38,040 Speaker 2: And I'm like, oh, no, those are from pine trees 10 00:00:38,200 --> 00:00:41,920 Speaker 2: what and so now I'm really like, I don't think 11 00:00:41,960 --> 00:00:46,040 Speaker 2: that we've talked about conifers before on this show. 12 00:00:46,240 --> 00:00:49,000 Speaker 1: Wow, a real failing. 13 00:00:49,600 --> 00:00:56,320 Speaker 2: Yeah right right and so and then so, so I 14 00:00:56,440 --> 00:00:59,000 Speaker 2: was on like a little I go on these like 15 00:00:59,080 --> 00:01:04,319 Speaker 2: little rabbit holes of trying to think of new topics 16 00:01:04,520 --> 00:01:07,920 Speaker 2: and making like lists of a bunch of them all 17 00:01:07,959 --> 00:01:11,000 Speaker 2: at the same time. And while I was thinking about 18 00:01:11,040 --> 00:01:15,480 Speaker 2: pine nuts, pasto came up, and yeah, yeah, and it's delicious. 19 00:01:16,520 --> 00:01:18,919 Speaker 2: It is delicious. 20 00:01:20,480 --> 00:01:26,880 Speaker 1: I have acquired some already, because yeah, yeah, it's just 21 00:01:27,200 --> 00:01:31,080 Speaker 1: like such a springtime thing to me, but I had 22 00:01:31,080 --> 00:01:34,480 Speaker 1: to get some. I actually wasn't very familiar with pesto 23 00:01:34,560 --> 00:01:37,920 Speaker 1: when we did our Basil episode, which By the way, 24 00:01:38,000 --> 00:01:43,240 Speaker 1: I now say basil instead of basil, But it's fifty 25 00:01:43,280 --> 00:01:44,800 Speaker 1: to fifty private. 26 00:01:44,480 --> 00:01:49,320 Speaker 2: Life because you are still a sleeper agent. So that's 27 00:01:49,480 --> 00:01:54,480 Speaker 2: oh I know. No, I'm not a sleeper oh. 28 00:01:54,080 --> 00:02:05,120 Speaker 1: Lauren, yeahs gotcha. But since then, I have really come 29 00:02:05,160 --> 00:02:08,200 Speaker 1: to love pesto. I have a friend who crows a 30 00:02:08,200 --> 00:02:13,280 Speaker 1: lot of basil and she makes fresh pesto, like the 31 00:02:13,320 --> 00:02:14,960 Speaker 1: best is so good. 32 00:02:15,280 --> 00:02:20,799 Speaker 2: Yeah, oh fresh basil, fresh, ye, basil, so. 33 00:02:20,800 --> 00:02:25,320 Speaker 1: Good, it is so good. Which, speaking of, you can 34 00:02:25,560 --> 00:02:31,880 Speaker 1: see our episode on basil, also on garlic pasta shapes. 35 00:02:32,400 --> 00:02:36,240 Speaker 2: Sure, sure, maybe food heists to hear a little bit 36 00:02:36,240 --> 00:02:40,520 Speaker 2: about parmesan. Well, we'll do a parmesan episode someday. It's 37 00:02:40,560 --> 00:02:44,160 Speaker 2: it's it's big. It's big and on wieldy, like a 38 00:02:44,400 --> 00:02:49,399 Speaker 2: like a wheel of parmesan. So yeah, I've been ambitious, 39 00:02:49,440 --> 00:02:54,359 Speaker 2: but not that ambitious yet, not yet. But we'll get 40 00:02:54,400 --> 00:02:54,720 Speaker 2: to it. 41 00:02:54,919 --> 00:02:59,280 Speaker 1: Oh yeah, we'll get to it. But in the meantime, 42 00:02:59,639 --> 00:03:04,720 Speaker 1: I gets that brings us to our question, sure, pesto, 43 00:03:08,560 --> 00:03:09,200 Speaker 1: what is it? 44 00:03:10,280 --> 00:03:13,840 Speaker 2: Well, pesto can be a lot of things, but what 45 00:03:13,880 --> 00:03:18,240 Speaker 2: you're basically looking at is a fresh, uncooked, savory sauce 46 00:03:18,480 --> 00:03:22,320 Speaker 2: made of a puree or paste or perhaps like fine 47 00:03:22,360 --> 00:03:27,320 Speaker 2: grind of herbs, nuts, cheese and seasonings like garlic and salt, 48 00:03:27,720 --> 00:03:31,200 Speaker 2: all emulsified in oil. It's traditionally made with the mortar 49 00:03:31,240 --> 00:03:35,880 Speaker 2: and pestle, and it should be smooth, smoothish and spoonable 50 00:03:36,000 --> 00:03:38,760 Speaker 2: in texture, with a creaminess to it from the nuts, 51 00:03:38,920 --> 00:03:43,760 Speaker 2: and lots of like bright green and salty savory flavor 52 00:03:44,000 --> 00:03:48,000 Speaker 2: from the herbs and the cheese. The most famous type 53 00:03:48,040 --> 00:03:52,120 Speaker 2: of pesto is Ala genovisi, which is basil, pine nuts, 54 00:03:52,240 --> 00:03:56,080 Speaker 2: parmesan and peccorino cheeses, garlic and coarse salt and olive oil, 55 00:03:56,640 --> 00:04:00,000 Speaker 2: all of which give the pesto this really like bright 56 00:04:00,080 --> 00:04:02,840 Speaker 2: like green color, so so bright, like almost kind of 57 00:04:02,880 --> 00:04:04,840 Speaker 2: neon like, sort of like the substance like it's great, 58 00:04:05,280 --> 00:04:10,480 Speaker 2: and these lovely contrasting like smooth, sharp, funky fresh notes, 59 00:04:11,440 --> 00:04:15,960 Speaker 2: which makes it sound like I'm describing hip hop, which 60 00:04:16,040 --> 00:04:17,120 Speaker 2: is a different podcast. 61 00:04:17,160 --> 00:04:20,520 Speaker 1: I think, I like how you put the substance and 62 00:04:20,800 --> 00:04:21,320 Speaker 1: hip hop. 63 00:04:24,200 --> 00:04:31,599 Speaker 2: That's amazing. You're not wrong, this is my brain here 64 00:04:31,640 --> 00:04:37,359 Speaker 2: we are. But yeah, there are other regional varieties of pesto, 65 00:04:37,560 --> 00:04:41,000 Speaker 2: and people use all kinds of ingredients in it. It's 66 00:04:41,080 --> 00:04:44,839 Speaker 2: often used as a sauce for pasta, garnish for soups, 67 00:04:44,960 --> 00:04:48,760 Speaker 2: a spread for bread or sandwiches, or dressing for like 68 00:04:48,880 --> 00:04:54,240 Speaker 2: roasted proteins or vegetables. Ideally, a pesto is both silky 69 00:04:54,520 --> 00:04:59,360 Speaker 2: and like kind of aggressive. It's like it's like a 70 00:05:00,080 --> 00:05:03,680 Speaker 2: old like statement fashion choice. Uh, you know, it can 71 00:05:03,800 --> 00:05:07,599 Speaker 2: come in infinite iterations, and when it's done well, it 72 00:05:07,680 --> 00:05:14,440 Speaker 2: is sublime, and when it's not, it's like questionable and overpowering, 73 00:05:15,839 --> 00:05:19,520 Speaker 2: Like it can go from something just magic to something 74 00:05:19,560 --> 00:05:22,160 Speaker 2: that's like, what is happening to my face? And why? 75 00:05:24,800 --> 00:05:29,480 Speaker 2: I don't think I've ever had a bad pesto? Oh 76 00:05:29,880 --> 00:05:30,240 Speaker 2: have you? 77 00:05:30,720 --> 00:05:35,880 Speaker 1: Clearly I have had one that like assaulted my face. 78 00:05:38,360 --> 00:05:41,200 Speaker 1: I probably probably a lot of people would say you've 79 00:05:41,240 --> 00:05:43,720 Speaker 1: had a bad one, But for me, it's all right. 80 00:05:44,160 --> 00:05:47,359 Speaker 2: Okay, And that's that's if if even like a not 81 00:05:47,560 --> 00:05:50,640 Speaker 2: great pesto is a good pesto to you, I'm happy 82 00:05:50,680 --> 00:05:52,279 Speaker 2: for your experiences of pesto. 83 00:05:53,800 --> 00:05:57,520 Speaker 1: Now I want to this is a great comparison. Now 84 00:05:57,520 --> 00:06:00,320 Speaker 1: I want to ask you about some fashion choice. But 85 00:06:00,800 --> 00:06:03,760 Speaker 1: this is ostensibly a food podcast, So. 86 00:06:06,360 --> 00:06:13,719 Speaker 2: Ostensibly, if if anyone has ever tried to give you 87 00:06:13,760 --> 00:06:19,080 Speaker 2: like a definitive recipe for pesto. They were misguided, like 88 00:06:19,120 --> 00:06:23,400 Speaker 2: there are exemplary recipes for different varieties, and there are 89 00:06:23,800 --> 00:06:27,840 Speaker 2: better and worse like ingredients and methods of making it. 90 00:06:27,880 --> 00:06:32,880 Speaker 2: But pesto is not a monolith. However, certainly in the 91 00:06:32,960 --> 00:06:37,760 Speaker 2: US and possibly like outside of Italy in general, pesto 92 00:06:38,240 --> 00:06:42,520 Speaker 2: means pesto a la genovise, which I know I'm saying wrong, 93 00:06:42,520 --> 00:06:45,120 Speaker 2: and I've just said it wrong for other different ways, 94 00:06:45,160 --> 00:06:47,720 Speaker 2: but we're gonna move on with that one. Yeah, this 95 00:06:47,800 --> 00:06:50,679 Speaker 2: means pesto of Genoa, which is a city in northwest 96 00:06:50,720 --> 00:06:55,320 Speaker 2: Italy's Liguria area. Yes, this is an Italian sauce. But 97 00:06:55,440 --> 00:06:57,719 Speaker 2: y'all write in and let us know if wherever you are, 98 00:06:58,040 --> 00:07:02,000 Speaker 2: pesto is not assumed to be like basil, garlic, parmesan, 99 00:07:02,120 --> 00:07:04,640 Speaker 2: pine nuts, because now I'm curious. 100 00:07:05,520 --> 00:07:11,040 Speaker 1: Yes, and I believe listener Arc has written in about 101 00:07:11,120 --> 00:07:14,000 Speaker 1: his pesto sauce and it was walnuts. 102 00:07:14,840 --> 00:07:18,600 Speaker 2: Oh yeah, that's a common substitution even from the area. 103 00:07:18,680 --> 00:07:22,840 Speaker 2: And speaking of if you want to do pesto like 104 00:07:23,040 --> 00:07:27,160 Speaker 2: hyper of Genoa, you are looking for kind of traditional 105 00:07:27,360 --> 00:07:30,800 Speaker 2: ingredients from that area. In case you're not in that area, 106 00:07:31,080 --> 00:07:34,680 Speaker 2: here's a rundown of the concept behind each ingredient. Okay, 107 00:07:34,920 --> 00:07:39,160 Speaker 2: to start with the basil. Genoese basil is a specific 108 00:07:39,240 --> 00:07:42,720 Speaker 2: variety of sweet basil that actually carries a protected designation 109 00:07:42,760 --> 00:07:46,120 Speaker 2: of origin from the Liguria region. And I think I 110 00:07:46,160 --> 00:07:50,240 Speaker 2: said in maybe lab grown meat. I think I said 111 00:07:50,880 --> 00:07:55,720 Speaker 2: demonstration or denomination or something. I did say the right word. 112 00:07:57,680 --> 00:08:00,520 Speaker 2: So yeah, if you were confused about that, Yeah, I'm 113 00:08:00,520 --> 00:08:02,400 Speaker 2: a human person. As it turns out, at any rate, 114 00:08:02,480 --> 00:08:05,400 Speaker 2: Genoese basil is a basil with these small kind of 115 00:08:05,440 --> 00:08:10,000 Speaker 2: like grassy green leaves and a strong, almost spicy flavor 116 00:08:10,560 --> 00:08:14,840 Speaker 2: that is not minty. I don't know why that's so important, 117 00:08:14,920 --> 00:08:17,360 Speaker 2: but I all the literature I read about this basil, 118 00:08:17,400 --> 00:08:22,040 Speaker 2: it is not minty. Telling you what I've had, yes, yes, 119 00:08:23,840 --> 00:08:26,040 Speaker 2: And fresh basil is kind of like the star flavor here. 120 00:08:26,160 --> 00:08:29,920 Speaker 2: So you know, any like fresh, young type of sweet 121 00:08:29,920 --> 00:08:32,960 Speaker 2: basil European basil that you can get your hands on 122 00:08:33,160 --> 00:08:35,960 Speaker 2: is going to be an okay substitution. Try soaking it 123 00:08:36,000 --> 00:08:39,360 Speaker 2: in cold water before you use it. Don't don't like 124 00:08:39,400 --> 00:08:41,160 Speaker 2: mash it dry padded. It's okay for a little water 125 00:08:41,200 --> 00:08:46,320 Speaker 2: gets in there. Yeah. Ligurion extra virgin olive oil is 126 00:08:46,480 --> 00:08:50,760 Speaker 2: a type of fairly mild like, almost buttery olive oil. 127 00:08:51,240 --> 00:08:53,679 Speaker 2: You're looking for an oil whose flavor is going to 128 00:08:53,760 --> 00:08:56,600 Speaker 2: kind of like calm down or round out the basil, 129 00:08:57,000 --> 00:08:59,760 Speaker 2: not compete with it by being too spicy or fruity, 130 00:09:00,240 --> 00:09:03,640 Speaker 2: So any like milder, decent quality olive oil is workable here. 131 00:09:04,880 --> 00:09:10,640 Speaker 2: Mediterranean pine nuts again, pine nut episode forthcoming, But the 132 00:09:11,040 --> 00:09:15,800 Speaker 2: Mediterranean variety of pines that pine nuts come from are 133 00:09:15,840 --> 00:09:19,880 Speaker 2: called stone pines, and their seeds are like creamy, sweet 134 00:09:19,960 --> 00:09:23,000 Speaker 2: and nutty and usually sold without the skins, so they 135 00:09:23,000 --> 00:09:26,800 Speaker 2: don't have that tannic bitterness that nuts in skins can. 136 00:09:27,559 --> 00:09:30,280 Speaker 2: While nuts are a classic alternative, though you might consider 137 00:09:30,360 --> 00:09:34,240 Speaker 2: blanching them to remove those skins, probably don't bother toasting them. 138 00:09:34,480 --> 00:09:39,280 Speaker 2: Usually I would say always toast. But here again you're 139 00:09:39,320 --> 00:09:41,960 Speaker 2: looking for like a nice, smooth, buttery kind of situation. 140 00:09:42,520 --> 00:09:46,360 Speaker 2: Bringing us to the cheeses. Parmesan or more properly parmesan 141 00:09:46,480 --> 00:09:50,719 Speaker 2: or regiano is a hard aged cow milk cheese traditionally 142 00:09:50,760 --> 00:09:54,000 Speaker 2: made under another pdo. The name is protected in the 143 00:09:54,040 --> 00:09:57,600 Speaker 2: EU but not elsewhere, so if you pick them up 144 00:09:57,679 --> 00:10:00,000 Speaker 2: in the States, if it doesn't have the PDO label, 145 00:10:00,360 --> 00:10:06,360 Speaker 2: it's probably not from there. This is traditionally like a nutty, savory, fruity, funky, 146 00:10:06,360 --> 00:10:11,200 Speaker 2: salty cheese. Pecorino is a category of hard aged sheet 147 00:10:11,280 --> 00:10:16,720 Speaker 2: milk cheeses, and from what I understand, the preferred variety 148 00:10:16,880 --> 00:10:19,640 Speaker 2: is pecorino if you're a sardo, which is a Sardinian 149 00:10:19,720 --> 00:10:25,840 Speaker 2: variety that also has a PDO and it's like tangy, fruity, salty, smoky. 150 00:10:26,200 --> 00:10:28,360 Speaker 2: It's a lightly smoked cheese. I don't think I've ever 151 00:10:28,440 --> 00:10:31,920 Speaker 2: had it. Now I'm really interested in it. Both of 152 00:10:31,960 --> 00:10:34,880 Speaker 2: these cheeses have a sharpness to them, but like they're 153 00:10:34,920 --> 00:10:40,040 Speaker 2: not harsh. Again, the theme is smooth, and you know, 154 00:10:40,080 --> 00:10:43,439 Speaker 2: you can substitute, Like if you can find imported cheese 155 00:10:43,440 --> 00:10:46,240 Speaker 2: with the pedos, that's cool, but if not, you know, 156 00:10:46,520 --> 00:10:49,599 Speaker 2: like other pecorinos work as well. I will say the 157 00:10:49,640 --> 00:10:52,560 Speaker 2: pecorino romano that's the most common in the United States 158 00:10:52,600 --> 00:10:54,160 Speaker 2: is a little bit sharper, so you might want to 159 00:10:54,160 --> 00:10:56,000 Speaker 2: balance it out with like a little bit more palm. 160 00:10:56,080 --> 00:10:59,600 Speaker 2: I don't know, you know, like don't get your parmesan 161 00:10:59,640 --> 00:11:02,280 Speaker 2: out of a tube, like buy a block and fresh grde. 162 00:11:02,280 --> 00:11:05,120 Speaker 2: It not that I'm saying I mean in this case, 163 00:11:05,240 --> 00:11:08,760 Speaker 2: don't don't shake it out of a tube. Nothing wrong 164 00:11:08,800 --> 00:11:10,880 Speaker 2: with a tube of parmesan. That is a serious comfort 165 00:11:10,880 --> 00:11:12,560 Speaker 2: food for me. I have some in my fridge right now. 166 00:11:14,559 --> 00:11:17,640 Speaker 2: I'm relieved to hear this. I'm happy to know that 167 00:11:17,720 --> 00:11:23,880 Speaker 2: about you. Thank you. Yeah, that's something I just did 168 00:11:23,880 --> 00:11:26,040 Speaker 2: this week. I was like this, this is this week 169 00:11:26,120 --> 00:11:29,160 Speaker 2: is going to call it calls for some parmesan in 170 00:11:29,200 --> 00:11:32,520 Speaker 2: a tube. That's the level we're at right now. Yes, 171 00:11:33,320 --> 00:11:36,280 Speaker 2: little comforts where you can get them, y'all. Okay. The 172 00:11:36,320 --> 00:11:40,120 Speaker 2: garlic most regionally is going to be Salico garlic, for 173 00:11:40,200 --> 00:11:42,920 Speaker 2: Salico being a town in Liguria that's been hosting a 174 00:11:42,960 --> 00:11:46,400 Speaker 2: garlic festival for like two hundred some years. This garlic 175 00:11:46,440 --> 00:11:50,720 Speaker 2: is known for being really delicately spicy, which I like 176 00:11:50,760 --> 00:11:52,640 Speaker 2: to think I am, but I don't think. I don't 177 00:11:52,640 --> 00:12:00,240 Speaker 2: think that's true. I'd give it to you, thankshap. Perhaps 178 00:12:00,320 --> 00:12:02,720 Speaker 2: the most surprising part of my reading for this episode 179 00:12:02,760 --> 00:12:06,800 Speaker 2: was that a lot of like regional Italian recipes for 180 00:12:06,840 --> 00:12:10,560 Speaker 2: pesto call for relatively little garlic, like maybe just a 181 00:12:10,600 --> 00:12:14,800 Speaker 2: single clove, maybe just a slice, Like it seems allowable 182 00:12:15,600 --> 00:12:19,040 Speaker 2: to not use garlic if you don't want to oh my, 183 00:12:20,320 --> 00:12:22,520 Speaker 2: and Annie is kind of shaking her head here, and 184 00:12:22,559 --> 00:12:26,320 Speaker 2: I under I understand that urge, like I do think 185 00:12:26,320 --> 00:12:28,520 Speaker 2: that American takes an Italian cuisine tend to be really 186 00:12:28,600 --> 00:12:32,920 Speaker 2: alium heavy in a very like American like more is 187 00:12:32,960 --> 00:12:35,400 Speaker 2: more kind of way. So I'm really intrigued by this, 188 00:12:36,160 --> 00:12:40,360 Speaker 2: partially because aliens make my guts hate me, but just 189 00:12:40,360 --> 00:12:44,079 Speaker 2: like flavor balance wise, I'm like, huh interesting. 190 00:12:43,720 --> 00:12:49,800 Speaker 1: Wow, as you know, that always saddens me that your 191 00:12:49,840 --> 00:12:51,360 Speaker 1: guts hate you in this way. 192 00:12:52,800 --> 00:12:57,160 Speaker 2: And me too same sea. Yeah, but I am curious. 193 00:12:57,720 --> 00:13:00,679 Speaker 1: We're going to talk about a little bit in history section, 194 00:13:00,800 --> 00:13:04,760 Speaker 1: but I am curious, like the difference between a fresh 195 00:13:04,840 --> 00:13:08,880 Speaker 1: garlic and a fresh garlic, a fresh pesto and an 196 00:13:08,920 --> 00:13:09,960 Speaker 1: imported pesto. 197 00:13:10,520 --> 00:13:11,400 Speaker 2: Oh sure the. 198 00:13:11,440 --> 00:13:17,959 Speaker 1: Garlic was covering up like a not so great pesto sometimes, yes, 199 00:13:18,360 --> 00:13:18,880 Speaker 1: or or. 200 00:13:18,920 --> 00:13:20,640 Speaker 2: You know, when it's been jarred, it's gone through a 201 00:13:20,679 --> 00:13:23,720 Speaker 2: process that has broken down some of those flavor molecules. 202 00:13:23,760 --> 00:13:26,400 Speaker 2: So maybe you know, like when it is truly fresh, 203 00:13:26,640 --> 00:13:28,120 Speaker 2: it doesn't need as much I don't know. 204 00:13:28,800 --> 00:13:29,359 Speaker 1: Yeah. 205 00:13:30,040 --> 00:13:33,280 Speaker 2: Uh. For the salt, of course, sea salt is recommended, 206 00:13:33,960 --> 00:13:38,400 Speaker 2: and yes, the traditional method of pulverizing and incorporating these 207 00:13:38,520 --> 00:13:43,520 Speaker 2: ingredients is using a marble mortar and wooden pestle, and 208 00:13:43,600 --> 00:13:47,600 Speaker 2: I have read multiple recipe test articles that like kind 209 00:13:47,600 --> 00:13:50,959 Speaker 2: of unfortunately back up the idea that this equipment will 210 00:13:51,160 --> 00:13:56,760 Speaker 2: yield the best pesto results. I say unfortunately because Italian 211 00:13:56,840 --> 00:14:01,040 Speaker 2: marble is expensive and working everything by hand takes like 212 00:14:01,120 --> 00:14:05,280 Speaker 2: time and effort and practice, and I really enjoy easy 213 00:14:05,280 --> 00:14:08,840 Speaker 2: and cheap solutions. But I guess like perhaps not a 214 00:14:08,880 --> 00:14:10,920 Speaker 2: shock like the tools developed in the region are the 215 00:14:10,920 --> 00:14:14,440 Speaker 2: best for working with these regional ingredients. I have read 216 00:14:14,480 --> 00:14:17,839 Speaker 2: that a food processor is the second best option, even 217 00:14:18,000 --> 00:14:23,720 Speaker 2: above like other types of mortar and pestle situations. If 218 00:14:23,760 --> 00:14:26,200 Speaker 2: you're curious, Food fifty two and Serious Eats both have 219 00:14:26,280 --> 00:14:29,120 Speaker 2: good guides to all of this. The one from Serious 220 00:14:29,160 --> 00:14:31,960 Speaker 2: Eats is less likely to crash your browser in my 221 00:14:32,040 --> 00:14:35,440 Speaker 2: personal experience, so do without what you will. But yeah, 222 00:14:35,480 --> 00:14:37,240 Speaker 2: there are a lot of recipes out there that will 223 00:14:37,280 --> 00:14:41,000 Speaker 2: yield like different textures and flavors, and I think it's 224 00:14:41,080 --> 00:14:42,960 Speaker 2: it's really the kind of thing that will differ every 225 00:14:42,960 --> 00:14:46,920 Speaker 2: time you make it, depending on your exact ingredients and 226 00:14:46,960 --> 00:14:50,760 Speaker 2: your tastes and your application of the moment, and from 227 00:14:50,760 --> 00:14:54,520 Speaker 2: everything that I've read, like even like the pesto experts 228 00:14:55,240 --> 00:14:58,240 Speaker 2: top of the pesto chain are saying that, you know, 229 00:14:58,480 --> 00:15:02,280 Speaker 2: like you should play with it. That's nice. Worst case 230 00:15:02,320 --> 00:15:03,160 Speaker 2: you eat more pesto. 231 00:15:04,880 --> 00:15:08,120 Speaker 1: Yeah, that sounds great. I'm into that, right. 232 00:15:10,920 --> 00:15:15,400 Speaker 2: But again, Genoese pesto is not the only type of pesto. 233 00:15:15,520 --> 00:15:20,000 Speaker 2: Other traditional varieties include pesto ala trepese, which is a 234 00:15:20,040 --> 00:15:24,480 Speaker 2: Sicilian variant that uses basil and mint almonds instead of 235 00:15:24,520 --> 00:15:29,360 Speaker 2: pine nuts, a similar gentle pecorino situation, garlic and then 236 00:15:29,480 --> 00:15:32,360 Speaker 2: a bunch of plum tomatoes that have been peeled in 237 00:15:32,440 --> 00:15:36,400 Speaker 2: cord and this yields like a pink colored sauce with 238 00:15:36,440 --> 00:15:40,200 Speaker 2: a really bright acid contrast to it, which I have 239 00:15:40,320 --> 00:15:44,440 Speaker 2: never had, and now I need to immediately. That sounds 240 00:15:44,440 --> 00:15:50,000 Speaker 2: so great, Oh my gosh, sounds lovely. There's also a 241 00:15:50,200 --> 00:15:53,640 Speaker 2: category of fresh pulverized sauces from like just a little 242 00:15:53,680 --> 00:15:58,200 Speaker 2: ways west along the Mediterranean in provenceal France called pistoo. 243 00:15:58,760 --> 00:16:00,840 Speaker 2: I've seen a lot of different recipes, like I didn't 244 00:16:00,840 --> 00:16:03,800 Speaker 2: see any two recipes that were even vaguely similar, which 245 00:16:04,080 --> 00:16:09,200 Speaker 2: was confusing to me. But but pistoo usually involves parsley 246 00:16:09,280 --> 00:16:13,160 Speaker 2: and basil, olive oil, and garlic. That's kind of the base. 247 00:16:13,240 --> 00:16:17,240 Speaker 2: And then it can involve a hard cheese like greere 248 00:16:17,400 --> 00:16:20,960 Speaker 2: or parmesan, and then something that will go creamy like 249 00:16:20,960 --> 00:16:25,880 Speaker 2: like almonds or bread crumbs, interesting and seasonings like black 250 00:16:25,880 --> 00:16:30,880 Speaker 2: pepper or citrus peel. The citrus peel. It also has 251 00:16:30,920 --> 00:16:33,960 Speaker 2: me thinking, I'm like, that is a great plan. Yeah, 252 00:16:34,080 --> 00:16:39,400 Speaker 2: I always want such Yeah. Right, those are the two 253 00:16:39,560 --> 00:16:43,480 Speaker 2: main varieties of other pestos that I saw referenced. If 254 00:16:43,520 --> 00:16:47,760 Speaker 2: I'm missing your favorite traditional variety, do write in. And 255 00:16:48,520 --> 00:16:51,200 Speaker 2: also all of that being said, people do all kinds 256 00:16:51,240 --> 00:16:55,280 Speaker 2: of dang things with this concept. You know, any herbs, 257 00:16:55,800 --> 00:16:59,120 Speaker 2: any cheese is any seasonings, any creamy binder type things 258 00:17:00,080 --> 00:17:01,960 Speaker 2: you know you want to put in, some artichoke carts 259 00:17:02,200 --> 00:17:08,520 Speaker 2: or arugula, dill, a regano time, I don't know, boiled potato, cashews, 260 00:17:08,840 --> 00:17:12,879 Speaker 2: sesame seeds. It's a lot of options. 261 00:17:12,960 --> 00:17:13,560 Speaker 1: I have to say. 262 00:17:13,640 --> 00:17:16,239 Speaker 2: Sometimes I'm like, I have a lot of arugula. What 263 00:17:16,280 --> 00:17:23,040 Speaker 2: do I do? You know, always pesto? Yeah, And I'm 264 00:17:23,040 --> 00:17:24,840 Speaker 2: just thinking of like the weird rifts that you could do. 265 00:17:24,880 --> 00:17:26,199 Speaker 2: I'm like, what if you got like a bunch of 266 00:17:26,240 --> 00:17:31,480 Speaker 2: thaie basil and some sesame and just you know, riffed 267 00:17:31,520 --> 00:17:35,480 Speaker 2: that way on it. Yeah, I like that. I think 268 00:17:35,520 --> 00:17:39,400 Speaker 2: that would be good. There's work to be done here. 269 00:17:42,520 --> 00:17:44,679 Speaker 2: These these sauces are fresh. They should not be cooked. 270 00:17:45,080 --> 00:17:46,879 Speaker 2: They should be applied to food once the food is 271 00:17:46,920 --> 00:17:49,680 Speaker 2: off the heat, because you're going to change the textures 272 00:17:49,680 --> 00:17:52,800 Speaker 2: and the flavors if you apply heat to it. And yeah, 273 00:17:52,800 --> 00:17:55,200 Speaker 2: you can use them to coat pasta along with a 274 00:17:55,240 --> 00:17:57,040 Speaker 2: little bit of the water that the pasta was cooking in. 275 00:17:57,240 --> 00:18:00,119 Speaker 2: Always save a little bit of pasta water. I under 276 00:18:00,160 --> 00:18:03,480 Speaker 2: stand that a local genoa that like one of the 277 00:18:03,520 --> 00:18:07,520 Speaker 2: classic genoa preparations involves boiling your pasta along with string 278 00:18:07,560 --> 00:18:12,680 Speaker 2: beans and potatoes. Mm hmm, that sounds that sounds great. 279 00:18:13,440 --> 00:18:16,560 Speaker 2: You can also use pesto, though, to add soups to 280 00:18:16,560 --> 00:18:19,520 Speaker 2: top whatever veg or protein you've cooked, to spread on 281 00:18:19,600 --> 00:18:26,280 Speaker 2: sandwiches or just bread. Yeah uh. And right now I 282 00:18:26,320 --> 00:18:29,560 Speaker 2: am thinking about how I have never topped my eggs 283 00:18:29,560 --> 00:18:32,440 Speaker 2: with pesto, and I feel like I have to reevaluate 284 00:18:32,440 --> 00:18:33,400 Speaker 2: my life and my choices. 285 00:18:34,440 --> 00:18:38,480 Speaker 1: You do, because it's really good. 286 00:18:42,400 --> 00:18:45,239 Speaker 2: Like like scrambled would be even but like like a 287 00:18:45,520 --> 00:18:46,680 Speaker 2: like a benedict situation. 288 00:18:47,000 --> 00:18:50,640 Speaker 1: Oh oh yes, oh yes, yeah. 289 00:18:51,560 --> 00:18:54,199 Speaker 2: Well, while i'm thinking about that, quick science side note. 290 00:18:54,359 --> 00:18:58,560 Speaker 2: If whatever method you use to make your pesto sees 291 00:18:58,600 --> 00:19:02,480 Speaker 2: your basil browning before you finish the pesto, that's from oxidation, 292 00:19:02,640 --> 00:19:04,159 Speaker 2: you know, the same way that a cut apple or 293 00:19:04,200 --> 00:19:06,720 Speaker 2: pear will start browning. And you can sty me that 294 00:19:06,840 --> 00:19:09,159 Speaker 2: by either adding a little bit of olive oil to 295 00:19:09,200 --> 00:19:12,040 Speaker 2: the basil while you're breaking it down. A lot of 296 00:19:12,040 --> 00:19:14,840 Speaker 2: recipes call for it to be added later, but it's fine. 297 00:19:14,880 --> 00:19:18,880 Speaker 2: It's fine to add it earlier, or or by adding 298 00:19:18,920 --> 00:19:21,000 Speaker 2: a little bit of lemon juice in there if you 299 00:19:21,040 --> 00:19:24,800 Speaker 2: don't mind that changing the flavor, don't. Don't blant your basil. 300 00:19:24,840 --> 00:19:28,080 Speaker 2: Don't blant your basil. And also probably if you're gonna 301 00:19:28,280 --> 00:19:30,720 Speaker 2: jar your basil for the fridge or the freezer, just 302 00:19:30,720 --> 00:19:32,320 Speaker 2: put a little thin layer of olive oil on the 303 00:19:32,359 --> 00:19:36,199 Speaker 2: top to prevent oxidation while it's hanging out. 304 00:19:39,720 --> 00:19:42,080 Speaker 1: That reminds me of some of those fun experiments you 305 00:19:42,119 --> 00:19:44,720 Speaker 1: do when you're in like elementary school. 306 00:19:44,880 --> 00:19:48,400 Speaker 2: Yeah, we put this fluffel the vinegar. 307 00:19:48,600 --> 00:19:53,040 Speaker 1: Oh yeah, yeah, oh my gosh, I love it. What 308 00:19:53,359 --> 00:19:55,240 Speaker 1: about the nutrition, Well. 309 00:19:55,080 --> 00:19:57,399 Speaker 2: It depends on how you make it. But you know, 310 00:19:57,480 --> 00:20:00,440 Speaker 2: like olive oil and cheese and nuts are all in 311 00:20:00,480 --> 00:20:03,000 Speaker 2: dense foods that are heavy on fats, so like, you know, 312 00:20:03,080 --> 00:20:06,479 Speaker 2: watch your portion sizes. But but Pesto's ingredients also have, 313 00:20:07,080 --> 00:20:09,080 Speaker 2: in addition to a good punch of fat, good punches 314 00:20:09,080 --> 00:20:12,400 Speaker 2: of protein and fiber and micronutrients. You know, eat, eat 315 00:20:12,400 --> 00:20:16,040 Speaker 2: a vegetable, use lean proteins. When you can have a good. 316 00:20:15,840 --> 00:20:20,119 Speaker 1: Time, have a good time. And I have to say, 317 00:20:20,960 --> 00:20:24,080 Speaker 1: Pesto did bring back a couple of fun memories for me, 318 00:20:24,119 --> 00:20:29,840 Speaker 1: one of which we're about to talk about. But I, uh, 319 00:20:30,720 --> 00:20:32,879 Speaker 1: my dad when he would pick me up at college, 320 00:20:33,640 --> 00:20:38,920 Speaker 1: we would always stop at either macaroni grill or cheesecake factory. 321 00:20:38,920 --> 00:20:41,919 Speaker 1: Oh okay, yeah, And I'm going to admit to you, Lauren, 322 00:20:42,520 --> 00:20:46,000 Speaker 1: this morning, I just nostalgically was like, when we look 323 00:20:46,000 --> 00:20:48,120 Speaker 1: at the menus for these places, I want to see 324 00:20:48,160 --> 00:20:50,320 Speaker 1: if the dishes I used to get are still there. 325 00:20:50,680 --> 00:20:53,400 Speaker 1: One of them I got was just vegetables and pesto. 326 00:20:53,640 --> 00:20:58,280 Speaker 1: Oh so good, Oh gosh, and it you know when 327 00:20:58,280 --> 00:21:01,440 Speaker 1: you look at a menu and you're just like, I'm 328 00:21:01,440 --> 00:21:03,520 Speaker 1: not going to go back to this place anytime soon. 329 00:21:03,640 --> 00:21:09,280 Speaker 1: But I remember enjoying. Gave me a lot of joy. 330 00:21:09,480 --> 00:21:13,240 Speaker 2: Yeah right, that family nostalgia about it too. Oh yeah yeah. 331 00:21:13,960 --> 00:21:15,959 Speaker 1: Macaroni grill you could draw on the table. 332 00:21:16,160 --> 00:21:19,240 Speaker 2: Yeah, so much bread. 333 00:21:20,080 --> 00:21:25,720 Speaker 1: Not sponsors either, no, but okay, we have some numbers 334 00:21:26,119 --> 00:21:26,680 Speaker 1: have for. 335 00:21:26,560 --> 00:21:30,000 Speaker 2: You, like a number and a half. Okay. So, so 336 00:21:30,359 --> 00:21:34,520 Speaker 2: there is a World Championship of pesto. It happens once 337 00:21:34,560 --> 00:21:37,639 Speaker 2: every two years in Genoa. In the spring twenty twenty 338 00:21:37,640 --> 00:21:40,760 Speaker 2: four was its tenth iteration. We're gonna talk about it 339 00:21:40,800 --> 00:21:44,240 Speaker 2: more in the history section, but like, very very basically, 340 00:21:44,280 --> 00:21:47,320 Speaker 2: every event has one hundred competitors, all of whom get 341 00:21:47,359 --> 00:21:50,280 Speaker 2: the same seven ingredients and use a mortar and pestle 342 00:21:50,400 --> 00:21:54,560 Speaker 2: to make their pesto. So it is you know, the 343 00:21:54,600 --> 00:21:57,440 Speaker 2: winner is down to like their blend of the ingredients 344 00:21:57,480 --> 00:22:01,199 Speaker 2: and the way that they blend them together. This I love. This. 345 00:22:03,720 --> 00:22:08,080 Speaker 2: Also a number totally unrelated to the food. There is 346 00:22:08,480 --> 00:22:12,639 Speaker 2: an internet celebrity king penguin Chick whose name is Pasto, 347 00:22:13,200 --> 00:22:16,680 Speaker 2: that was born last year in Australia, and I mention 348 00:22:17,000 --> 00:22:21,000 Speaker 2: him in the number section because his fame partially comes 349 00:22:21,040 --> 00:22:25,240 Speaker 2: from the fact that he's huge. Yes, it's a very 350 00:22:25,560 --> 00:22:29,240 Speaker 2: large penguin chick, like at nine months old in September 351 00:22:29,280 --> 00:22:33,120 Speaker 2: of twenty twenty four, he weighed forty nine pounds that's 352 00:22:33,200 --> 00:22:34,760 Speaker 2: twenty two kilos. 353 00:22:36,680 --> 00:22:38,760 Speaker 1: Yeah, he's a big boy. 354 00:22:39,440 --> 00:22:44,479 Speaker 2: That's like a Labrador Retriever sized penguin chick like his 355 00:22:44,600 --> 00:22:50,760 Speaker 2: parents only weighed like like fifteen kilos each, just towering 356 00:22:50,840 --> 00:22:55,400 Speaker 2: like a lurch over all of the other penguins. At 357 00:22:55,440 --> 00:22:57,760 Speaker 2: that time. He was eating and I'm proud of him 358 00:22:57,800 --> 00:23:02,640 Speaker 2: more than his body weight and fish every week. And apparently, 359 00:23:03,000 --> 00:23:07,480 Speaker 2: according to his zookeepers, like over a quarter of that 360 00:23:07,560 --> 00:23:10,560 Speaker 2: weight at that time was just his big fluffy baby 361 00:23:10,600 --> 00:23:14,479 Speaker 2: down And so he's gonna slim down a little bit 362 00:23:14,480 --> 00:23:15,320 Speaker 2: as he grows. 363 00:23:20,280 --> 00:23:24,880 Speaker 1: He's that is such a fun statement. Internet celebrity king 364 00:23:25,080 --> 00:23:31,960 Speaker 1: penguin chip named Pesto. Uh, celebrities have visited this penguin. 365 00:23:32,080 --> 00:23:37,160 Speaker 1: Oh yeah, he really he got he's got a following 366 00:23:37,400 --> 00:23:37,800 Speaker 1: he does. 367 00:23:42,000 --> 00:23:45,280 Speaker 2: It's a good name. It's a good name. And speaking 368 00:23:45,280 --> 00:23:48,320 Speaker 2: of this isn't a number. But like another thing unrelated 369 00:23:48,320 --> 00:23:50,920 Speaker 2: to food that like was really like like sneaking into 370 00:23:50,960 --> 00:23:54,879 Speaker 2: my search results was the fact that NASA has this 371 00:23:55,000 --> 00:24:00,800 Speaker 2: office that is the Planetary Exploration Science Technology office or pesto. 372 00:24:02,240 --> 00:24:06,560 Speaker 2: Oh I like that, Yeah, Space fact. 373 00:24:06,359 --> 00:24:07,119 Speaker 1: Of the episode. 374 00:24:07,400 --> 00:24:10,240 Speaker 2: Didn't think you would go get it and pesto did you? 375 00:24:10,240 --> 00:24:12,639 Speaker 1: You never know, You never know, And I've got to 376 00:24:12,720 --> 00:24:16,880 Speaker 1: say the research on this one. You never know where 377 00:24:16,920 --> 00:24:17,359 Speaker 1: it will go. 378 00:24:18,600 --> 00:24:22,800 Speaker 2: Always always yeah, and so yes, we do have quite 379 00:24:22,800 --> 00:24:24,480 Speaker 2: a history for you and we are going to get 380 00:24:24,480 --> 00:24:25,919 Speaker 2: into that as soon as we get back from a 381 00:24:26,000 --> 00:24:38,080 Speaker 2: quick break for word from our sponsors, and we're back. 382 00:24:38,119 --> 00:24:42,320 Speaker 2: Thank you sponsor, Yes, thank you, and yes see. 383 00:24:42,160 --> 00:24:46,920 Speaker 1: Our basil episode. Although basil has not always been involved 384 00:24:47,320 --> 00:24:48,400 Speaker 1: no with pesto. 385 00:24:48,800 --> 00:24:53,120 Speaker 2: No, because it was like a relatively late addition. It 386 00:24:53,280 --> 00:24:54,720 Speaker 2: was to the cuisine. 387 00:24:55,440 --> 00:25:00,000 Speaker 1: Yes, the first precursors of pesto trace back to ancient rooms. 388 00:25:00,880 --> 00:25:04,040 Speaker 1: According to the Daily Meal, ancient Romans would make what 389 00:25:04,160 --> 00:25:09,320 Speaker 1: was called moritum, and it called for cheese, herbs, olive, oil, salt, 390 00:25:09,359 --> 00:25:13,359 Speaker 1: and pepper mixed together in a mortar. The herbs in 391 00:25:13,400 --> 00:25:16,200 Speaker 1: question could have been a lot of things, though yeah, 392 00:25:16,920 --> 00:25:21,359 Speaker 1: likely not basil last time. The cheese could have also 393 00:25:21,440 --> 00:25:25,560 Speaker 1: been a lot of things, including fresh cheese. Cheese could 394 00:25:25,600 --> 00:25:30,400 Speaker 1: have been emitted altogether, with some mixtures containing only basil 395 00:25:30,440 --> 00:25:35,119 Speaker 1: and garlic. The resulting sauce was typically added to meats 396 00:25:36,080 --> 00:25:42,000 Speaker 1: whatever it was. Yeah, virgils first century CE book of 397 00:25:42,040 --> 00:25:46,040 Speaker 1: poems includes one called Moratam, which describes the ingredients and 398 00:25:46,200 --> 00:25:51,800 Speaker 1: process behind a similar sauce. Celery, coreander, seeds, rue, parsley, 399 00:25:52,000 --> 00:25:55,000 Speaker 1: some type of cheese, and a lot of garlic were 400 00:25:55,040 --> 00:25:58,080 Speaker 1: ground together in a mortar and pestle, mixed with olive 401 00:25:58,080 --> 00:26:01,560 Speaker 1: oil and then slathered on bread, which sound delicious. Yeah, yes, 402 00:26:02,200 --> 00:26:06,040 Speaker 1: I am into it. In Roman author called Emela's early 403 00:26:06,119 --> 00:26:10,800 Speaker 1: first century CE book on Agriculture, he describes the recipe 404 00:26:10,920 --> 00:26:16,399 Speaker 1: similar to our modern day pesto. In the Middle Ages, 405 00:26:16,440 --> 00:26:20,560 Speaker 1: in Italy there was something similar to pesto called agriata, 406 00:26:20,840 --> 00:26:26,000 Speaker 1: a mixture of nuts, typically walnuts, and garlic ground down together. 407 00:26:26,920 --> 00:26:30,320 Speaker 1: This preparation is still around you can still get it. Interestingly, though, 408 00:26:30,560 --> 00:26:33,520 Speaker 1: this is around the time a lot of researchers believe 409 00:26:33,920 --> 00:26:39,119 Speaker 1: that basil arrived in Italy via trade routes. One theory 410 00:26:39,160 --> 00:26:42,080 Speaker 1: goes that garlic was added in because it was a 411 00:26:42,119 --> 00:26:45,840 Speaker 1: good preservative and therefore it was a smart and tasty 412 00:26:45,840 --> 00:26:49,480 Speaker 1: addition to meats, and that sailors were the ones to 413 00:26:49,520 --> 00:26:54,600 Speaker 1: add basil for extra flavor and nutrition. But preparations were 414 00:26:54,640 --> 00:27:00,320 Speaker 1: also based on what was available as usual. The first 415 00:27:00,320 --> 00:27:04,360 Speaker 1: recipe for pesto that is consistent with our modern understanding 416 00:27:04,520 --> 00:27:08,160 Speaker 1: the basic ingredients of basil, olive oil, parmesan and pine 417 00:27:08,240 --> 00:27:12,080 Speaker 1: nuts and mixing them together. That traces back to a 418 00:27:12,119 --> 00:27:16,720 Speaker 1: recipe from the eighteen sixties in a cookbook titled Genoese Cooking. 419 00:27:17,600 --> 00:27:22,240 Speaker 1: The author allowed for walnuts or pine nuts, and the 420 00:27:22,280 --> 00:27:26,720 Speaker 1: basil wasn't necessary, though he highly recommended it. The cheese 421 00:27:26,760 --> 00:27:30,800 Speaker 1: in question wasn't parmesan but a Dutch cheese, meaning guda, 422 00:27:31,000 --> 00:27:36,280 Speaker 1: probably aged. And yeah, basil wasn't necessary because it wasn't 423 00:27:36,320 --> 00:27:38,920 Speaker 1: that widespread yet, and the recipe said that you could 424 00:27:38,960 --> 00:27:41,840 Speaker 1: set in a blend of parsley and marjoram if you 425 00:27:41,920 --> 00:27:46,960 Speaker 1: wanted to. Yes, it also called for butter. However, while 426 00:27:47,000 --> 00:27:50,000 Speaker 1: this recipe is the first in the written record, people 427 00:27:50,040 --> 00:27:52,320 Speaker 1: were certainly doing similar things previously. 428 00:27:53,600 --> 00:27:58,240 Speaker 2: Yeah, and it was already being spread around other parts 429 00:27:58,280 --> 00:28:01,960 Speaker 2: of the Mediterranean through trade, and perhaps especially around port 430 00:28:01,960 --> 00:28:05,879 Speaker 2: cities like Trapani in Sicily and Nice in what's now France. 431 00:28:06,080 --> 00:28:10,280 Speaker 2: Though the niece does have historical ties to Ligoria, and 432 00:28:10,520 --> 00:28:14,240 Speaker 2: this brings us to an important note as we've already 433 00:28:14,280 --> 00:28:16,240 Speaker 2: mentioned there are many. 434 00:28:16,080 --> 00:28:19,760 Speaker 1: Types of pesto. This is in part because the Genoese 435 00:28:19,800 --> 00:28:24,199 Speaker 1: word for pesto, meaning to pound, is likely descended from 436 00:28:24,240 --> 00:28:27,800 Speaker 1: a Latin word that now typically refers to any dish 437 00:28:28,080 --> 00:28:30,879 Speaker 1: made with a mortar and pestole. So it's an action 438 00:28:32,240 --> 00:28:33,560 Speaker 1: and a dish. 439 00:28:33,640 --> 00:28:37,320 Speaker 2: Yeah yeah, This reminded me very much of our Papaya 440 00:28:37,440 --> 00:28:41,840 Speaker 2: salad episode, talking about how that tom that salad is 441 00:28:42,160 --> 00:28:49,440 Speaker 2: more talking about the method than the actual dish. Yes, yeh, yep. 442 00:28:51,760 --> 00:28:55,040 Speaker 1: A lot of these dishes are related to Genoese pesto 443 00:28:55,160 --> 00:28:58,479 Speaker 1: historically sort of offshoots of it. A lot of it 444 00:28:58,520 --> 00:29:01,600 Speaker 1: has to do with what's locally available and regional taste. 445 00:29:02,080 --> 00:29:05,560 Speaker 1: This is how we get red pesto with tomatoes and 446 00:29:05,640 --> 00:29:08,680 Speaker 1: the French pieceto, which is a mixture of oil, garlic 447 00:29:08,720 --> 00:29:13,960 Speaker 1: and basil ground together with a mortar pestle or food 448 00:29:14,000 --> 00:29:16,720 Speaker 1: processor gyues. 449 00:29:17,440 --> 00:29:22,920 Speaker 2: No, some people have really strong about They absolutely do. 450 00:29:23,200 --> 00:29:26,400 Speaker 2: They absolutely do. Although like my food processor is a 451 00:29:26,440 --> 00:29:29,840 Speaker 2: really important part of my life. So no shade, no 452 00:29:29,920 --> 00:29:32,920 Speaker 2: shade if you ever need to bust out a food processor. 453 00:29:32,720 --> 00:29:38,560 Speaker 1: Absolutely no, no, no shade at all. A pesto's arrival 454 00:29:38,600 --> 00:29:41,920 Speaker 1: to the US came a bit later with the wave 455 00:29:41,960 --> 00:29:45,560 Speaker 1: of Italian immigration in the early twentieth century. Many non 456 00:29:45,600 --> 00:29:49,440 Speaker 1: Italian Americans didn't try it until the nineteen forties and fifties, 457 00:29:49,800 --> 00:29:52,680 Speaker 1: but they still didn't really like it, or they didn't 458 00:29:52,680 --> 00:29:54,320 Speaker 1: give it a lot of love. I read that the 459 00:29:54,360 --> 00:29:58,840 Speaker 1: imported versions just weren't that great. It wasn't until a 460 00:29:58,840 --> 00:30:01,680 Speaker 1: few decades later in the seventies at the US at 461 00:30:01,720 --> 00:30:05,080 Speaker 1: large got a taste for pesto, and part of that 462 00:30:05,200 --> 00:30:08,720 Speaker 1: was because people had more access to the fresh pesto. 463 00:30:09,320 --> 00:30:12,960 Speaker 1: Even so, it didn't really take off until the nineteen nineties. 464 00:30:13,520 --> 00:30:18,239 Speaker 2: Yeah. Yeah, there was a really big like Mediterranean, you know, 465 00:30:18,280 --> 00:30:21,320 Speaker 2: like rustic French slash Italian trend in the eighties and 466 00:30:21,400 --> 00:30:24,720 Speaker 2: nineties in the United States. That's why if you've ever 467 00:30:24,920 --> 00:30:27,960 Speaker 2: been like, why is burnt sierra a color on all 468 00:30:28,000 --> 00:30:30,360 Speaker 2: of these walls? You can thank the nineties. 469 00:30:30,960 --> 00:30:32,080 Speaker 1: Does this haunt you? 470 00:30:32,240 --> 00:30:34,920 Speaker 2: Does this keep you up at nice? It does? The 471 00:30:36,120 --> 00:30:41,640 Speaker 2: combination of that and like drab oll of makes me 472 00:30:41,800 --> 00:30:46,920 Speaker 2: a little bit angry, okay, learning more about you every day, 473 00:30:48,480 --> 00:30:51,400 Speaker 2: Like I don't hate those colors independently, but why was 474 00:30:51,480 --> 00:30:54,880 Speaker 2: every house, why was every kitchen anyway, it's fine, it's fine. 475 00:30:54,960 --> 00:31:02,800 Speaker 2: I'm over it. I'm clearly not cleally. But other than paint, 476 00:31:04,520 --> 00:31:09,680 Speaker 2: this included the Mediterranean diet, and pesto was definitely a 477 00:31:09,680 --> 00:31:10,040 Speaker 2: part of that. 478 00:31:11,880 --> 00:31:15,120 Speaker 1: Yes, I think we talked about it. I think it 479 00:31:15,160 --> 00:31:18,760 Speaker 1: was a listener mail from Christine. We talked about Green Goddess. 480 00:31:19,480 --> 00:31:22,960 Speaker 1: Oh yeah, pesto got wrapped up in Green Goddess for me, 481 00:31:23,240 --> 00:31:26,560 Speaker 1: the Green Goddess dressing where I didn't have it until 482 00:31:26,560 --> 00:31:29,280 Speaker 1: I was in high school and I thought it was 483 00:31:29,360 --> 00:31:36,600 Speaker 1: so fancy. Oh yeah, so interesting. Growing up in a 484 00:31:36,640 --> 00:31:40,040 Speaker 1: small town, you just don't get exposed to a lot 485 00:31:40,080 --> 00:31:43,240 Speaker 1: of different things, and when you do, you're like, whoa. 486 00:31:44,440 --> 00:31:46,480 Speaker 2: Yeah. 487 00:31:46,520 --> 00:31:51,560 Speaker 1: Anyway, According to Savor, when the two thousand and one 488 00:31:51,640 --> 00:31:54,800 Speaker 1: G eight summit was hosted in Genoa, the Italian Prime 489 00:31:54,800 --> 00:31:59,920 Speaker 1: Minister Silvio Berlusconi demanded that the pesto served be absent 490 00:32:00,160 --> 00:32:06,520 Speaker 1: garlic and be called basil sauce instead of pesto. Genovese 491 00:32:07,400 --> 00:32:12,360 Speaker 1: people were understandably upset and threw garlic at him in protest, 492 00:32:13,480 --> 00:32:15,320 Speaker 1: which is excellent, I mean, yes. 493 00:32:15,760 --> 00:32:19,800 Speaker 2: Excellent form of protest. Yes, that smells going to linger. 494 00:32:20,120 --> 00:32:24,440 Speaker 2: Oh yeah. 495 00:32:24,960 --> 00:32:29,040 Speaker 1: Perhaps as part of this local makers began really pushing 496 00:32:29,360 --> 00:32:33,240 Speaker 1: for that DOP status in two thousand and five, establishing 497 00:32:33,320 --> 00:32:36,800 Speaker 1: rules around the Ligorian grown basil. 498 00:32:37,160 --> 00:32:42,560 Speaker 2: Oh yeah, yeah, much later in twenty eighteen. This is 499 00:32:42,640 --> 00:32:46,400 Speaker 2: kind of an ongoing process with like the PDO for 500 00:32:46,440 --> 00:32:49,760 Speaker 2: the basil went through, and they're still working on a 501 00:32:49,800 --> 00:32:53,320 Speaker 2: PDO for pesto. But so in twenty eighteen there was 502 00:32:53,360 --> 00:32:58,560 Speaker 2: this Liguria region event that was working to a celebrate 503 00:32:58,600 --> 00:33:01,400 Speaker 2: pesto and be gather sack to request that it be 504 00:33:01,600 --> 00:33:07,880 Speaker 2: entered on UNESCO's cultural lists like Intangible Cultural Heritage lists. Apparently, 505 00:33:07,880 --> 00:33:10,080 Speaker 2: over the course of a week they gathered over twenty 506 00:33:10,120 --> 00:33:14,600 Speaker 2: seven thousand signatures, and a number of their were not mine. 507 00:33:14,840 --> 00:33:18,040 Speaker 2: Pestimonials from various celebrities. 508 00:33:21,240 --> 00:33:27,680 Speaker 1: I love it hard agree, I see you testimonial. 509 00:33:29,560 --> 00:33:30,560 Speaker 2: So good. 510 00:33:33,120 --> 00:33:40,240 Speaker 1: Wow, no notes. The first International World Championship of Pesto 511 00:33:40,520 --> 00:33:44,120 Speaker 1: took place in two thousand and seven. Hundreds of competitors 512 00:33:44,560 --> 00:33:50,680 Speaker 1: made pesto for the judges. Okay, so again, I love 513 00:33:50,720 --> 00:33:54,000 Speaker 1: this all right. It was originally held annually, but they 514 00:33:54,040 --> 00:33:57,080 Speaker 1: switched to every other year after two thousand and eight because, 515 00:33:58,080 --> 00:34:03,160 Speaker 1: as the organizer won, Roberto Panitza said, we realized we 516 00:34:03,160 --> 00:34:07,000 Speaker 1: were doing it practically full time, and this is like 517 00:34:07,080 --> 00:34:09,239 Speaker 1: the most Italian thing I've ever heard of. I say 518 00:34:09,280 --> 00:34:11,719 Speaker 1: this with love, but like being like like doing it 519 00:34:11,880 --> 00:34:13,440 Speaker 1: like two years in a row. And I mean, like 520 00:34:14,160 --> 00:34:17,799 Speaker 1: too much work, too much work. We need to slow 521 00:34:17,840 --> 00:34:18,360 Speaker 1: this down. 522 00:34:18,600 --> 00:34:19,960 Speaker 2: We need to no, no, no, yeah, this is what 523 00:34:20,000 --> 00:34:21,880 Speaker 2: I'm saying, Like, I mean, like we need to slow 524 00:34:21,920 --> 00:34:24,400 Speaker 2: this down and really appreciate it, because right now I'm 525 00:34:24,440 --> 00:34:30,440 Speaker 2: stressed out. That's not the point of pesto aces. I 526 00:34:30,520 --> 00:34:32,680 Speaker 2: wish that America was more like that. 527 00:34:34,400 --> 00:34:36,400 Speaker 1: Stop and say for the pesto, right. 528 00:34:37,960 --> 00:34:42,040 Speaker 2: Panitza is a restauranteur and a producer of gourmet products, 529 00:34:42,040 --> 00:34:46,920 Speaker 2: including pesto. So okay, So this event, there are qualifying 530 00:34:47,040 --> 00:34:49,880 Speaker 2: rounds that occur around the world during the year leading 531 00:34:49,960 --> 00:34:54,080 Speaker 2: up to each finals, whittling down the entrance to the 532 00:34:54,239 --> 00:34:57,640 Speaker 2: hundred finalists. The finals are held in a historic palace 533 00:34:57,800 --> 00:35:01,080 Speaker 2: in Genoa, because of course they are. The morning of 534 00:35:01,120 --> 00:35:05,840 Speaker 2: the finals, ten rounds of ten participants each face off, 535 00:35:06,080 --> 00:35:08,520 Speaker 2: and then the winner from each group goes on to 536 00:35:08,880 --> 00:35:13,440 Speaker 2: the championship, which is judged by thirty experts like thirty 537 00:35:14,120 --> 00:35:20,680 Speaker 2: chefs and like food critics and other industry persona. 538 00:35:19,880 --> 00:35:25,960 Speaker 1: I'm wilting at the phone. I would die. I'm competitive, 539 00:35:26,080 --> 00:35:29,200 Speaker 1: but thirty experts, no. 540 00:35:28,960 --> 00:35:37,800 Speaker 2: No, and yeah yeah. They all work with the same ingredients. 541 00:35:37,880 --> 00:35:42,640 Speaker 2: They use a little marble mortar and wooden pestle. They 542 00:35:42,680 --> 00:35:47,080 Speaker 2: have forty minutes to craft their pesto. And the prize, 543 00:35:47,280 --> 00:35:49,960 Speaker 2: you know, aside from the title of being the World 544 00:35:50,080 --> 00:35:52,399 Speaker 2: Champion of pesto, which is pretty cool on its own, 545 00:35:53,400 --> 00:35:56,280 Speaker 2: the prize is a wooden pestle with a golden handle. 546 00:35:57,400 --> 00:36:03,799 Speaker 2: Oh wow, right, wow. I love all of this so much. 547 00:36:03,880 --> 00:36:09,200 Speaker 1: That's amazing, all of these food competition prizes. 548 00:36:10,719 --> 00:36:13,760 Speaker 2: They're enviable, Like you understand why someone puts them through 549 00:36:14,960 --> 00:36:19,600 Speaker 2: the rigors of being judged by thirty people on your pesto. 550 00:36:20,760 --> 00:36:25,200 Speaker 1: And I say this as someone who is relatively new 551 00:36:25,239 --> 00:36:29,200 Speaker 1: to pesto, but I would love to try all these 552 00:36:29,239 --> 00:36:31,400 Speaker 1: different types of pesto because I just feel like, to me, 553 00:36:33,040 --> 00:36:37,360 Speaker 1: it has a how much differences are we talking about? 554 00:36:37,480 --> 00:36:38,720 Speaker 2: Right right? 555 00:36:38,840 --> 00:36:39,520 Speaker 1: I want to know? 556 00:36:39,760 --> 00:36:42,840 Speaker 2: I want to know, and how do you decide? 557 00:36:43,760 --> 00:36:53,640 Speaker 1: Oh that's the question, isn't it. I if anyone has attended, competed, judged, yes, 558 00:36:55,200 --> 00:37:00,719 Speaker 1: please let us know. Absolutely important. 559 00:37:01,320 --> 00:37:04,200 Speaker 2: Oh, I mean, if you feel like your pasto could like, 560 00:37:04,239 --> 00:37:11,720 Speaker 2: ha's what it takes. Yes, if you have oh always, oh, yes, 561 00:37:13,000 --> 00:37:16,680 Speaker 2: if you have strong opinions, definitely, but. 562 00:37:18,320 --> 00:37:21,160 Speaker 1: We will eagerly await those. That's what we have to 563 00:37:21,200 --> 00:37:22,399 Speaker 1: say about pesto for now. 564 00:37:22,640 --> 00:37:26,200 Speaker 2: For now, Yes, but we do already have some listener 565 00:37:26,239 --> 00:37:27,839 Speaker 2: mail for you, and we are going to get into 566 00:37:27,840 --> 00:37:29,239 Speaker 2: that as soon as we get back from one more 567 00:37:29,320 --> 00:37:41,040 Speaker 2: quick break for a word from our sponsors. And we're back. 568 00:37:41,080 --> 00:37:47,480 Speaker 2: Thank you sponsor, Yes, thank you, and we're back with listeners. Oh, 569 00:37:48,239 --> 00:37:49,840 Speaker 2: I don't know where you're going. 570 00:37:54,840 --> 00:38:00,600 Speaker 1: Well, sometimes it just doesn't work, and that's okay, listeners. 571 00:38:05,360 --> 00:38:09,000 Speaker 2: Yeah, we're working lives. It's a lot. 572 00:38:09,239 --> 00:38:14,480 Speaker 1: There's a lot of reasons why that fell through, but 573 00:38:16,400 --> 00:38:23,520 Speaker 1: I think it's you know, pasto sometimes works out, sometimes doesn't. 574 00:38:24,400 --> 00:38:28,040 Speaker 2: Experimentation is an important part of the process. Yeah, it is. 575 00:38:28,200 --> 00:38:32,560 Speaker 1: Which, speaking of this listener mail we were so happy 576 00:38:32,560 --> 00:38:36,319 Speaker 1: to get. Yes, we're going to split it into because 577 00:38:36,320 --> 00:38:41,040 Speaker 1: it's pretty in depth. It's a little longer, but yes, 578 00:38:41,400 --> 00:38:47,640 Speaker 1: very excited tofer wrote during the recent lab grown Meat episode, 579 00:38:47,719 --> 00:38:50,839 Speaker 1: you asked for anyone who has tried some to write 580 00:38:50,880 --> 00:38:54,520 Speaker 1: in about the experience. I happened to be a former 581 00:38:54,560 --> 00:38:57,480 Speaker 1: employee of a cell culture seafood company, and I ate 582 00:38:57,560 --> 00:39:00,960 Speaker 1: a lot of cell culture fish while I was working 583 00:39:00,960 --> 00:39:05,319 Speaker 1: as an analytical chemist there. While I primarily focused on 584 00:39:05,360 --> 00:39:09,680 Speaker 1: developing methods around nutritional composition and to assess the safety 585 00:39:09,680 --> 00:39:13,040 Speaker 1: of the cells, I also dabbled in flavor chemistry as 586 00:39:13,160 --> 00:39:16,360 Speaker 1: well during my time there. The goal at the company 587 00:39:16,480 --> 00:39:19,760 Speaker 1: was to create sushi grade sashimi, and I will say 588 00:39:20,400 --> 00:39:25,239 Speaker 1: it was spot on. It was absolutely delicious. As one 589 00:39:25,239 --> 00:39:28,720 Speaker 1: of the few non vegetarians food scientists at the company, 590 00:39:29,320 --> 00:39:32,560 Speaker 1: I was often asked to try prototypes and compare them 591 00:39:32,600 --> 00:39:36,920 Speaker 1: with wild caught fish, and as a sashimi obsessive it 592 00:39:37,000 --> 00:39:40,760 Speaker 1: never got old. As you hinted at in the episode, 593 00:39:40,840 --> 00:39:44,640 Speaker 1: there are still many challenges that the technology faces. Growing 594 00:39:44,640 --> 00:39:47,480 Speaker 1: the cells at a large enough scale to make even 595 00:39:47,520 --> 00:39:51,000 Speaker 1: a tiny dent into the conventional meat industry is a 596 00:39:51,040 --> 00:39:55,840 Speaker 1: massive challenge. Removing fetal bovine serum is another major priority, 597 00:39:56,040 --> 00:39:58,520 Speaker 1: and a lot of focus has gone into that research 598 00:39:58,520 --> 00:40:02,280 Speaker 1: space and a good amount of progress has been made. Also. 599 00:40:02,640 --> 00:40:06,920 Speaker 1: While current methods allow researchers to differentiate cells into muscle 600 00:40:07,040 --> 00:40:10,400 Speaker 1: or fat cells, getting the cells to behave like fat 601 00:40:10,520 --> 00:40:13,319 Speaker 1: or muscle would in a living animal is a much 602 00:40:13,360 --> 00:40:16,760 Speaker 1: more difficult challenge for the industry. One of the reasons 603 00:40:16,800 --> 00:40:20,000 Speaker 1: why it is still a common practice using a matrix 604 00:40:20,200 --> 00:40:23,439 Speaker 1: or scaffold to provide the structure of cell culture meat 605 00:40:23,520 --> 00:40:28,040 Speaker 1: is because individual muscle cells and suspension won't inherently begin 606 00:40:28,080 --> 00:40:31,400 Speaker 1: to form strands of muscle on their own. Using a 607 00:40:31,440 --> 00:40:34,480 Speaker 1: scaffold or a gel to help provide some of that 608 00:40:34,520 --> 00:40:38,680 Speaker 1: structure can help achieve the desired texture while still keeping 609 00:40:38,680 --> 00:40:43,239 Speaker 1: the finished product mostly composed of lab grown cells. 610 00:40:43,680 --> 00:40:47,640 Speaker 2: He continues, companies are making very rapid advancements on all 611 00:40:47,680 --> 00:40:50,000 Speaker 2: of these fronts, but due to much of this work 612 00:40:50,040 --> 00:40:52,839 Speaker 2: being proprietary, I'm not aware of any organization that has 613 00:40:52,840 --> 00:40:55,400 Speaker 2: been able to incorporate all of these advances to really 614 00:40:55,400 --> 00:40:58,960 Speaker 2: crack the code quite yet. I personally expect some acquisitions 615 00:40:59,000 --> 00:41:01,279 Speaker 2: will happen soon, so some of the larger companies will 616 00:41:01,280 --> 00:41:04,399 Speaker 2: begin to implement some technology developed by smaller firms, which 617 00:41:04,440 --> 00:41:07,680 Speaker 2: could accelerate growth in the field. Being a venture capital 618 00:41:07,719 --> 00:41:10,640 Speaker 2: back to technology also presents its own challenges, and the 619 00:41:10,680 --> 00:41:13,920 Speaker 2: funding situation means that these vcs are now shifting away 620 00:41:13,960 --> 00:41:16,520 Speaker 2: from funding a lot of small companies to now picking 621 00:41:16,600 --> 00:41:19,320 Speaker 2: the winners and losers of this generation of cell culture 622 00:41:19,320 --> 00:41:22,680 Speaker 2: meat firms, meaning many companies will go under to help 623 00:41:22,840 --> 00:41:26,120 Speaker 2: concentrate the money and talent in a smaller pool of companies. 624 00:41:27,480 --> 00:41:29,080 Speaker 2: As an aside, I just want to say that I 625 00:41:29,080 --> 00:41:31,640 Speaker 2: think it is lovely when life comes full circle. I 626 00:41:31,680 --> 00:41:33,799 Speaker 2: wrote to the pod back in twenty nineteen after your 627 00:41:33,800 --> 00:41:36,400 Speaker 2: episode on oranges because I was working on my PhD 628 00:41:36,440 --> 00:41:39,200 Speaker 2: dissertation on the impact of citrus greening and other diseases 629 00:41:39,239 --> 00:41:43,040 Speaker 2: on metabolic pathways in citrus trees. After finishing my PhD 630 00:41:43,080 --> 00:41:46,160 Speaker 2: in twenty twenty, I did a postdoctoral fellowship studying upcycled 631 00:41:46,200 --> 00:41:50,040 Speaker 2: foods while also temporarily becoming a mildly successful food science 632 00:41:50,080 --> 00:41:53,520 Speaker 2: TikTok or slash YouTuber, and then landed the analytical chemist 633 00:41:53,600 --> 00:41:56,720 Speaker 2: role at the cell culture Seafood company. I now work 634 00:41:56,760 --> 00:42:00,719 Speaker 2: as a principal scientist at a very large pet food company, where, 635 00:42:01,040 --> 00:42:04,239 Speaker 2: oddly enough, all of my work with upcycled foods and 636 00:42:04,320 --> 00:42:08,680 Speaker 2: cell culture meat remains very relevant. As a food scientist. 637 00:42:08,719 --> 00:42:11,680 Speaker 2: I have been amazed where my obsession with food science, 638 00:42:11,719 --> 00:42:14,680 Speaker 2: food chemistry, food culture, and food history has led me, 639 00:42:14,960 --> 00:42:18,000 Speaker 2: and I appreciate hearing other food obsessives nerd out about 640 00:42:18,000 --> 00:42:19,040 Speaker 2: the same things that I do. 641 00:42:21,000 --> 00:42:23,200 Speaker 1: Oh, this is so cool, so cool. 642 00:42:24,400 --> 00:42:27,240 Speaker 2: Oh man, all right, so I am also a sashimi 643 00:42:27,280 --> 00:42:29,840 Speaker 2: obsessive and this sounds like a crazy dream job. Like 644 00:42:29,880 --> 00:42:32,719 Speaker 2: I mean, like we have a crazy dream job, but 645 00:42:33,120 --> 00:42:36,040 Speaker 2: I don't get to eat sashimi all the time, not 646 00:42:36,120 --> 00:42:38,040 Speaker 2: all the time, not all the time. 647 00:42:38,200 --> 00:42:46,480 Speaker 1: I yes, I am also sashimi obsessive. And wow, this 648 00:42:46,640 --> 00:42:49,480 Speaker 1: is so cool. You all of you listeners do such 649 00:42:49,520 --> 00:42:50,160 Speaker 1: amazing things. 650 00:42:50,360 --> 00:42:50,640 Speaker 2: Yes. 651 00:42:52,320 --> 00:42:58,200 Speaker 1: Also, congrats on your PhD. Yes, absolutely, yes. And it's 652 00:42:58,239 --> 00:43:02,200 Speaker 1: fascinating to see why. It's really cool that you wrote 653 00:43:02,200 --> 00:43:03,560 Speaker 1: in in twenty nineteen. 654 00:43:03,880 --> 00:43:06,920 Speaker 2: Yeah, here we are. That's amazing. 655 00:43:08,760 --> 00:43:11,560 Speaker 1: But it's fascinating to see how all of your expertise 656 00:43:11,920 --> 00:43:16,160 Speaker 1: in these other areas has led you into different fields 657 00:43:16,160 --> 00:43:19,879 Speaker 1: and now currently pet food, which is another topic we've 658 00:43:19,920 --> 00:43:23,200 Speaker 1: been avoiding off. Yeah. 659 00:43:23,440 --> 00:43:29,520 Speaker 2: Yeah, also very ambitious. Yeah, it's just it's really it's 660 00:43:29,520 --> 00:43:34,319 Speaker 2: a really huge topic and also veers dangerously close to 661 00:43:34,360 --> 00:43:38,400 Speaker 2: talking a lot about nutrition, which you know, there's a 662 00:43:38,440 --> 00:43:41,280 Speaker 2: reason that one of the Savor mottos is like nutrition 663 00:43:41,400 --> 00:43:45,640 Speaker 2: is complicated. It's because it is, and it's a field 664 00:43:45,680 --> 00:43:49,280 Speaker 2: that's very much still in the works. And so also, 665 00:43:49,520 --> 00:43:50,880 Speaker 2: you know, there's a little voice in the back of 666 00:43:50,880 --> 00:43:56,600 Speaker 2: my head that's like, don't soft potential future advertisers, that. 667 00:43:58,600 --> 00:44:02,000 Speaker 1: It's always there. It's like a horror you know, we 668 00:44:02,080 --> 00:44:07,439 Speaker 1: love horror. We discussed on multiple times, like multiple occasions, 669 00:44:07,800 --> 00:44:09,960 Speaker 1: what if we did a whole podcast that was just 670 00:44:10,360 --> 00:44:16,080 Speaker 1: us descending into madness because bads, thank you sponsors. 671 00:44:16,880 --> 00:44:19,800 Speaker 2: Yes, we love all of you. I mean, also do 672 00:44:19,920 --> 00:44:24,080 Speaker 2: this without you. Also, I'm sure that we say things 673 00:44:24,160 --> 00:44:27,720 Speaker 2: that would in anger any potential sponsor every every episode. 674 00:44:27,760 --> 00:44:31,320 Speaker 2: I mean, you know that's again delicately spicy, delicately. 675 00:44:30,760 --> 00:44:32,839 Speaker 1: Spicy, delicately spicy. 676 00:44:33,120 --> 00:44:33,359 Speaker 2: Yes. 677 00:44:34,320 --> 00:44:38,400 Speaker 1: I I am so interested with this whole like flavor 678 00:44:38,560 --> 00:44:43,120 Speaker 1: science too, that that aspect, uh huh, because I feel 679 00:44:43,120 --> 00:44:46,239 Speaker 1: like a lot of times it's the conversation is about 680 00:44:46,239 --> 00:44:47,360 Speaker 1: the texture. 681 00:44:49,160 --> 00:44:51,920 Speaker 2: No, no, but that the flavor is right. Yeah, absolutely. 682 00:44:52,000 --> 00:44:54,040 Speaker 2: I mean you know when you when you talk about 683 00:44:54,360 --> 00:44:57,480 Speaker 2: the tearoir of food, right, and it is such a 684 00:44:57,560 --> 00:45:01,960 Speaker 2: deep science that we again like we don't entirely understand. 685 00:45:01,960 --> 00:45:05,600 Speaker 2: We're like, why does it taste that way? Stuff? 686 00:45:06,160 --> 00:45:10,920 Speaker 1: Yeah, stuff, And then when you bring in so much 687 00:45:10,960 --> 00:45:12,160 Speaker 1: science to it, I love it. 688 00:45:12,160 --> 00:45:15,680 Speaker 2: It's yeah, yeah, no, I thank you so much. Like 689 00:45:15,719 --> 00:45:18,279 Speaker 2: this is it like like again, like we are not 690 00:45:18,520 --> 00:45:20,960 Speaker 2: science experts, you know, we're we're kind of just trying 691 00:45:21,000 --> 00:45:25,120 Speaker 2: to glean what we can from the internet and so 692 00:45:25,320 --> 00:45:29,759 Speaker 2: right getting getting the inside perspective on it is super cool. 693 00:45:30,120 --> 00:45:34,440 Speaker 1: It is so thank you so much. Please let us 694 00:45:34,480 --> 00:45:37,440 Speaker 1: know if you have thoughts on pesto s Yes, so 695 00:45:37,800 --> 00:45:42,560 Speaker 1: Recipe and all of you other listeners as well. 696 00:45:43,120 --> 00:45:45,880 Speaker 2: I'm I'm excited. I want to hear these pesto thoughts. 697 00:45:46,000 --> 00:45:46,200 Speaker 1: Oh. 698 00:45:46,520 --> 00:45:49,839 Speaker 2: I hope that they're I hope they're strong pesto thoughts. Yes, 699 00:45:49,920 --> 00:45:52,279 Speaker 2: I hope so, I do too. I do too. I 700 00:45:52,360 --> 00:45:54,560 Speaker 2: hope I need someone mad about the garlic. Go ahead. 701 00:45:57,200 --> 00:46:01,640 Speaker 2: You can email us at Hello at Savor. We're also 702 00:46:01,760 --> 00:46:04,560 Speaker 2: kind of on social media. I don't know, man, we're 703 00:46:04,560 --> 00:46:08,680 Speaker 2: on We're certainly on Blue Sky right now, and I 704 00:46:08,680 --> 00:46:12,600 Speaker 2: guess still Instagram at Savor Pod, we do hope to 705 00:46:12,600 --> 00:46:16,040 Speaker 2: hear from you. Save is a production of iHeartRadio. For 706 00:46:16,200 --> 00:46:21,399 Speaker 2: more podcasts from iHeartRadio, you can go to the iHeartRadio app, 707 00:46:21,520 --> 00:46:24,320 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 708 00:46:24,480 --> 00:46:27,440 Speaker 2: Thanks as always to our super producers Dylan Fagan and 709 00:46:27,440 --> 00:46:30,000 Speaker 2: Andrew Howard. Thanks to you for listening, and we hope 710 00:46:30,000 --> 00:46:39,440 Speaker 2: that lots more good things are coming your way.