1 00:00:08,039 --> 00:00:10,119 Speaker 1: Hello, and welcome to Savor production of I Heart Radio 2 00:00:10,160 --> 00:00:12,760 Speaker 1: and Stuff Media. I'm Annie Reese and I'm Lauren Vogelbaum, 3 00:00:12,840 --> 00:00:17,480 Speaker 1: and today we're talking about couscous Yes, which is inspired 4 00:00:17,960 --> 00:00:22,520 Speaker 1: this whole topic idea by a recent fight between me 5 00:00:22,600 --> 00:00:24,920 Speaker 1: and my friends about what was the better side at 6 00:00:24,960 --> 00:00:28,480 Speaker 1: a Mediterranean restaurant of Eva, which I posted pictures of. Um, 7 00:00:28,520 --> 00:00:32,720 Speaker 1: their excellent schwarma memes. Oh yeah, they're so good. They 8 00:00:32,760 --> 00:00:34,760 Speaker 1: have gotten me through many a dragon con. Yes, And 9 00:00:34,800 --> 00:00:36,800 Speaker 1: that's where we were there during dragon Con, and we 10 00:00:36,840 --> 00:00:40,560 Speaker 1: talked about it in some episode, UM about how they're 11 00:00:40,640 --> 00:00:43,199 Speaker 1: kind of well known as maybe the schwarm episode. Yes, 12 00:00:43,240 --> 00:00:47,199 Speaker 1: it makes total sense. It makes total sense. Um. So 13 00:00:47,240 --> 00:00:51,519 Speaker 1: there are two sides, the lintels and couscous and we 14 00:00:51,640 --> 00:00:53,800 Speaker 1: all took sides on which was the better one, and 15 00:00:53,840 --> 00:00:56,360 Speaker 1: we even went back again so a friend who didn't 16 00:00:56,400 --> 00:00:58,360 Speaker 1: get to try them the first time could try both 17 00:00:58,360 --> 00:01:01,280 Speaker 1: of them and waits in the full pan. Yes, okay, 18 00:01:01,320 --> 00:01:05,240 Speaker 1: and lentils one, even though one person hilariously didn't try 19 00:01:05,240 --> 00:01:10,240 Speaker 1: the lentils, but she still voted for lentils principle. Yeah, 20 00:01:10,280 --> 00:01:11,600 Speaker 1: and if I had been on the couscoose side, I 21 00:01:11,640 --> 00:01:12,959 Speaker 1: would have really not like that. The guy was on 22 00:01:12,959 --> 00:01:16,360 Speaker 1: the lentils side, so it was all about it, um, 23 00:01:16,400 --> 00:01:18,839 Speaker 1: But we aren't talking about nils today. We're talking about 24 00:01:18,840 --> 00:01:21,120 Speaker 1: couscouse and no offense a couscoose. I love cuscoos and 25 00:01:21,160 --> 00:01:22,920 Speaker 1: it is a very different thing than lentils. Just at 26 00:01:22,959 --> 00:01:26,280 Speaker 1: this particular instance, this particular battle of suff this one 27 00:01:26,319 --> 00:01:29,440 Speaker 1: side dish versus this other side dish. Yeah, I thought 28 00:01:29,480 --> 00:01:32,720 Speaker 1: lentils was the clear winner. But I do love couscoose 29 00:01:32,720 --> 00:01:35,480 Speaker 1: and I went through a huge couscouse phase in college 30 00:01:35,520 --> 00:01:37,320 Speaker 1: because it was one of my mom's faves, but my 31 00:01:37,400 --> 00:01:39,960 Speaker 1: dad didn't like it, so we hardly ever ate it. 32 00:01:40,400 --> 00:01:44,679 Speaker 1: And once I had access, I went all in, perhaps 33 00:01:44,760 --> 00:01:47,840 Speaker 1: too much all in. I should have backed off. Maybe 34 00:01:48,200 --> 00:01:49,600 Speaker 1: it was I was doing a lot of a lot 35 00:01:49,640 --> 00:01:52,640 Speaker 1: of couscous based like stew dishes for a while, like 36 00:01:52,680 --> 00:01:54,520 Speaker 1: college and post college. Yeah, I was like, this is 37 00:01:54,520 --> 00:01:56,640 Speaker 1: a terrific grain. For some reason, I feel like it's 38 00:01:56,640 --> 00:02:01,080 Speaker 1: healthier then pasta, which is not part cularly. But yes, 39 00:02:01,280 --> 00:02:03,840 Speaker 1: more on that in a bit, absolutely, But first this 40 00:02:03,880 --> 00:02:09,840 Speaker 1: brings us to our question, goose goose, what is it? Well? 41 00:02:10,240 --> 00:02:14,480 Speaker 1: Couscous is a type of usually wheat flour grain product 42 00:02:14,560 --> 00:02:17,320 Speaker 1: that's it's sort of like a small round pasta. UM. 43 00:02:17,320 --> 00:02:20,080 Speaker 1: The tiny balls or grains of couscoups are are rolled 44 00:02:20,160 --> 00:02:23,440 Speaker 1: up from a type of course ground wheat flour called semolina, 45 00:02:23,720 --> 00:02:26,720 Speaker 1: which is made just sticky enough to ball up with 46 00:02:26,720 --> 00:02:28,560 Speaker 1: with water plus a little bit of salt and then 47 00:02:28,639 --> 00:02:31,480 Speaker 1: run through sieves to kind of standardize the side. You know, 48 00:02:31,560 --> 00:02:34,000 Speaker 1: you have the smaller particles fall through, and then you 49 00:02:34,040 --> 00:02:35,839 Speaker 1: can kind of roll them back up until bigger ones, 50 00:02:36,760 --> 00:02:40,239 Speaker 1: and then the balls are typically steamed until cooked. The 51 00:02:40,280 --> 00:02:43,919 Speaker 1: result is a light, fluffy, chewy, slightly tacky mass of 52 00:02:43,960 --> 00:02:46,919 Speaker 1: these little emberry yellow balls, which to have a nutty 53 00:02:46,919 --> 00:02:50,200 Speaker 1: and wheaty flavor makes sense and may then be served 54 00:02:50,240 --> 00:02:53,520 Speaker 1: in any number of ways. Yes, goosecoose can be a 55 00:02:53,600 --> 00:02:55,720 Speaker 1: side or a maine, or it can be a component 56 00:02:55,760 --> 00:02:59,200 Speaker 1: in soups or salads. There's a variety of options available. 57 00:02:59,320 --> 00:03:01,799 Speaker 1: Um dec an amount of grocery stores have them here 58 00:03:01,800 --> 00:03:04,480 Speaker 1: in the States, and a varying quality. I saw a 59 00:03:04,480 --> 00:03:09,520 Speaker 1: lot of articles debating that yes, there are fancy versions 60 00:03:09,600 --> 00:03:12,600 Speaker 1: and cheap versions around the world. It's often eaten like 61 00:03:12,639 --> 00:03:15,720 Speaker 1: a cereal or porridge on either sweet or salty with 62 00:03:15,800 --> 00:03:18,400 Speaker 1: a fresh or fermented milk, which sounds so good, I 63 00:03:18,440 --> 00:03:20,680 Speaker 1: really want to try that. Um Or is the grain 64 00:03:20,720 --> 00:03:24,400 Speaker 1: base for savory stews or desserts. UM. There's also a 65 00:03:24,440 --> 00:03:29,399 Speaker 1: couscous made from fermented wheat. Oh, I know so many 66 00:03:29,400 --> 00:03:33,119 Speaker 1: things anyway. In some areas UM, a dish of couscous 67 00:03:33,200 --> 00:03:35,800 Speaker 1: made with seven vegetables in particular, is part of local 68 00:03:35,880 --> 00:03:38,880 Speaker 1: New Year's celebrations. UH. Couscous is also a traditional meal 69 00:03:38,920 --> 00:03:43,040 Speaker 1: after Friday and Day prayers at some mosques UM those 70 00:03:43,120 --> 00:03:46,320 Speaker 1: areas and localities so couscous hails from UM. It is 71 00:03:46,320 --> 00:03:50,720 Speaker 1: a staple throughout Northern Africa, particularly the mcgreb region UM 72 00:03:50,760 --> 00:03:54,000 Speaker 1: today that encompasses the countries that northern coast of Africa 73 00:03:54,080 --> 00:03:59,560 Speaker 1: west of Egypt, specifically Algeria, Morocco, Tunisia, Libya and Martinia. UM. 74 00:04:00,040 --> 00:04:02,320 Speaker 1: That New Year's dish I was talking about is specifically 75 00:04:02,360 --> 00:04:04,960 Speaker 1: from the Amazi people, which are the native peoples of 76 00:04:05,000 --> 00:04:08,280 Speaker 1: northern Africa and the north parts of Western Africa. UM. 77 00:04:08,320 --> 00:04:12,640 Speaker 1: Amazi is a preferred term for who Europeans previously called 78 00:04:12,680 --> 00:04:15,320 Speaker 1: the Berber people. UM. The plural, by the way, is 79 00:04:15,320 --> 00:04:19,160 Speaker 1: a mazaion um which it will just come up later anyway. Um. 80 00:04:19,200 --> 00:04:23,080 Speaker 1: But yes, among Amasaian and Arabic peoples and everyone in 81 00:04:23,120 --> 00:04:26,280 Speaker 1: the region, really, um, there are a lot of cultural 82 00:04:26,400 --> 00:04:30,480 Speaker 1: and subcultural and seasonal and event based and individual ways 83 00:04:30,520 --> 00:04:33,679 Speaker 1: of preparing cuscus. It's it's up there with with pasta 84 00:04:33,800 --> 00:04:40,000 Speaker 1: or rice as like a foundational, hospitable, iconic, shared cultural dish. 85 00:04:40,080 --> 00:04:45,000 Speaker 1: That's a that's part of a group identity. So much 86 00:04:45,040 --> 00:04:47,560 Speaker 1: so that in Algeria, one local word for couscous just 87 00:04:47,640 --> 00:04:55,920 Speaker 1: means food or nourishment. One particularly worldwide spread spice blend 88 00:04:55,960 --> 00:05:00,120 Speaker 1: for couscous, though, is raz lahonut um, which usually consists 89 00:05:00,120 --> 00:05:04,160 Speaker 1: of human nutmeg, cinnamon, coriander, pepper, clove, tumeric, and ginger 90 00:05:04,600 --> 00:05:07,680 Speaker 1: kind of mix in there, that sort of thing. Yeah, 91 00:05:07,960 --> 00:05:09,880 Speaker 1: And I remember that's a lot of what I was 92 00:05:09,960 --> 00:05:13,000 Speaker 1: making stews with when I was using a lot of couscous. 93 00:05:13,040 --> 00:05:16,480 Speaker 1: That was a lot of like Moroccan spice blend recipes 94 00:05:16,520 --> 00:05:20,080 Speaker 1: that I found, right. Yeah, One thing I didn't know 95 00:05:20,600 --> 00:05:23,800 Speaker 1: is you can buy super fancy couscouse making pots. They 96 00:05:23,839 --> 00:05:27,359 Speaker 1: can be so fancy. Okay, So these traditionally have a 97 00:05:27,480 --> 00:05:30,600 Speaker 1: bottom pot for a for water or broth that creates 98 00:05:30,600 --> 00:05:33,840 Speaker 1: the steam um in with which you might also cook 99 00:05:33,920 --> 00:05:35,920 Speaker 1: meat and or veg for the stew that you want 100 00:05:35,920 --> 00:05:38,680 Speaker 1: to serve over your couscous um. And then there's an 101 00:05:38,680 --> 00:05:42,479 Speaker 1: interlocking top pot that's a steam basket for the couscous 102 00:05:42,520 --> 00:05:45,600 Speaker 1: grains themselves. Um and yeah, these pots can be these 103 00:05:45,640 --> 00:05:49,080 Speaker 1: like lovely painted ceramics or like really industrial aluminum or 104 00:05:49,279 --> 00:05:53,680 Speaker 1: fancy hammered copper. I I need to I just want 105 00:05:53,680 --> 00:05:55,120 Speaker 1: to look at some. I don't need one because I 106 00:05:55,120 --> 00:05:59,840 Speaker 1: don't make enough couscouse, but I want to just enjoy admire. Yes, 107 00:06:00,080 --> 00:06:03,480 Speaker 1: oh gosh, um, yeah, it's it's weird, like, especially in 108 00:06:03,520 --> 00:06:06,120 Speaker 1: the States, couscous is so often bought, pre made and 109 00:06:06,200 --> 00:06:08,920 Speaker 1: dried as a sort of like instant or low fuss product. Um, 110 00:06:08,960 --> 00:06:12,280 Speaker 1: similar to dry pastas, but even lower fuss than that, 111 00:06:12,360 --> 00:06:14,960 Speaker 1: I think. Um, But yeah, it can certainly be made 112 00:06:14,960 --> 00:06:17,240 Speaker 1: by hand, and according to fans of the product, you 113 00:06:17,279 --> 00:06:19,640 Speaker 1: absolutely should. Um. There's an article in Food and Wine 114 00:06:19,640 --> 00:06:22,440 Speaker 1: that described it as the difference between like buying shelf 115 00:06:22,480 --> 00:06:26,280 Speaker 1: stable bread and baking your own bread at home, which 116 00:06:26,320 --> 00:06:29,960 Speaker 1: is a dramatic difference very much. Um. You can also 117 00:06:30,000 --> 00:06:34,600 Speaker 1: do so in batches and dry some for cooking later. True. Yeah, Um, 118 00:06:34,640 --> 00:06:37,960 Speaker 1: those pots, I oh man, I loved, I love the 119 00:06:37,960 --> 00:06:40,839 Speaker 1: words involved in this episode. Um, those pots are called 120 00:06:40,839 --> 00:06:48,440 Speaker 1: because cusier's in French. That's great, that's so good speaking 121 00:06:48,520 --> 00:06:52,440 Speaker 1: of words. Um, the etymology of couscous is a little 122 00:06:52,440 --> 00:06:54,800 Speaker 1: bit twisty. Um. So okay. There are a couple related 123 00:06:54,800 --> 00:06:58,040 Speaker 1: words from different languages in the region. There's the Arabic 124 00:06:58,200 --> 00:07:02,279 Speaker 1: cus cussa, which is the verb for to m pound small, 125 00:07:02,560 --> 00:07:06,119 Speaker 1: And there's an Emissi language word um sex sue, which 126 00:07:06,440 --> 00:07:10,400 Speaker 1: means like well rolled or formed. And either of those 127 00:07:10,400 --> 00:07:14,080 Speaker 1: words might have led to the atamanopeia kiss kiss for 128 00:07:14,200 --> 00:07:17,440 Speaker 1: the sound that the balls of couscous make when they're 129 00:07:17,480 --> 00:07:21,440 Speaker 1: being sieved um, which might have led to the name 130 00:07:21,440 --> 00:07:24,560 Speaker 1: for the product being couscous, and also for the steam 131 00:07:24,600 --> 00:07:27,880 Speaker 1: pot that they're cooked in, which is cuscus in Arabic. 132 00:07:29,160 --> 00:07:33,880 Speaker 1: Lots of options, there are so many options. History Mystery 133 00:07:33,880 --> 00:07:39,280 Speaker 1: Etymology Edition. Yes, the Hebrew word for Israeli couscous translates 134 00:07:39,320 --> 00:07:45,440 Speaker 1: to little crumbles. Also a propos accurate m oh and uh. 135 00:07:45,480 --> 00:07:48,040 Speaker 1: And I wanted to say a quick word about some 136 00:07:48,200 --> 00:07:52,000 Speaker 1: molina flower um. It's made from the starchy insides of 137 00:07:52,040 --> 00:07:55,680 Speaker 1: grains of a particular species of wheat called Durham wheat. 138 00:07:55,720 --> 00:07:59,120 Speaker 1: It's the same stuff that's used to make pasta, and 139 00:07:59,160 --> 00:08:02,120 Speaker 1: it can either be ground more or less coarsely, but 140 00:08:02,280 --> 00:08:05,040 Speaker 1: but often appears um more more like a fine corn 141 00:08:05,080 --> 00:08:07,880 Speaker 1: meal than what Americans would typically consider the texture of 142 00:08:07,880 --> 00:08:10,680 Speaker 1: a wheat flour to be. Um. It's only about five 143 00:08:10,720 --> 00:08:14,840 Speaker 1: to eight percent of the world's wheat grown. H Yeah, 144 00:08:14,880 --> 00:08:18,239 Speaker 1: relatively small amount. Um. Couscous can be made with other grains, 145 00:08:18,240 --> 00:08:20,920 Speaker 1: though sometimes corn is used in Brazil, a millet or 146 00:08:21,000 --> 00:08:23,840 Speaker 1: barley or cassava maybe used in different parts of Africa. 147 00:08:24,760 --> 00:08:30,160 Speaker 1: What about the nutrition, Well, umu couscoos by itself is 148 00:08:30,200 --> 00:08:32,320 Speaker 1: mostly carbs. There's a little bit of protein in there 149 00:08:32,360 --> 00:08:34,760 Speaker 1: from the grain, and some fat is usually used in 150 00:08:34,800 --> 00:08:38,760 Speaker 1: the making of it. It's got a lot of selenium um. 151 00:08:38,800 --> 00:08:40,880 Speaker 1: It's a great base for other foods because it will 152 00:08:40,880 --> 00:08:43,080 Speaker 1: help fill you up, but it won't particularly keep you going. 153 00:08:44,520 --> 00:08:47,199 Speaker 1: Oh and that golden color um. That golden color of 154 00:08:47,200 --> 00:08:50,319 Speaker 1: cuscoos comes from our old friend carrotinoids, which also make 155 00:08:50,559 --> 00:08:55,080 Speaker 1: carrots and cultured butter. Yellow m hmm, what do you know, 156 00:08:55,840 --> 00:09:00,839 Speaker 1: We do have some numbers, absolutely, so okay, um kuscus 157 00:09:00,880 --> 00:09:04,320 Speaker 1: and pasta markets are usually reported together. Um, the pasta 158 00:09:04,360 --> 00:09:07,560 Speaker 1: part does dominate, but globally, couscous is expected to be 159 00:09:07,640 --> 00:09:12,080 Speaker 1: a six billion dollar a year market by look at you, couscous. Yeah, 160 00:09:12,320 --> 00:09:14,360 Speaker 1: both sides are growing. You know. They're easy to throw 161 00:09:14,400 --> 00:09:16,760 Speaker 1: into the base of an inexpensive meal, and folks these 162 00:09:16,840 --> 00:09:20,680 Speaker 1: days appreciate that. Yes, true, couscous is huge in France. 163 00:09:20,960 --> 00:09:24,560 Speaker 1: It's on so many Parisian menus more and why in 164 00:09:24,679 --> 00:09:27,400 Speaker 1: the history segment. A survey in a French magazine in 165 00:09:27,440 --> 00:09:30,360 Speaker 1: two thousand eleven indicated that it is the third favorite 166 00:09:30,360 --> 00:09:32,560 Speaker 1: dish in France as a whole, and the first favorite 167 00:09:32,600 --> 00:09:37,199 Speaker 1: in Eastern France. In the US, cuscus has become more 168 00:09:37,200 --> 00:09:40,800 Speaker 1: popular as a fascination with the Mediterranean diet has grown, 169 00:09:40,840 --> 00:09:44,280 Speaker 1: along with vegetarianism and in general, a desire for more 170 00:09:44,280 --> 00:09:48,400 Speaker 1: healthy food or food that we perceive as more healthy. Anyway, 171 00:09:48,679 --> 00:09:53,480 Speaker 1: we're very susceptible to marking. We humans marketing, marking and 172 00:09:53,679 --> 00:09:59,560 Speaker 1: marketing either marking as a target for marketing. Oh yes, 173 00:09:59,600 --> 00:10:03,080 Speaker 1: there you um m hm. In some regions, couscous has 174 00:10:03,080 --> 00:10:06,280 Speaker 1: a symbolic and religious meaning. Muslim women, prepared cuscose is 175 00:10:06,320 --> 00:10:08,599 Speaker 1: part of a celebratory family get togethers for burst for 176 00:10:08,679 --> 00:10:11,600 Speaker 1: wedding feast, and it's often eaten at the end of Ramadan. 177 00:10:12,040 --> 00:10:16,160 Speaker 1: Because of this, couscoose is associated with fidelity, solidarity, fertility, abundance, 178 00:10:16,200 --> 00:10:19,240 Speaker 1: and God's blessing. Women who make cuscoose are expected to 179 00:10:19,240 --> 00:10:22,480 Speaker 1: make an invocation and talk about positive things like prosperity 180 00:10:22,559 --> 00:10:28,439 Speaker 1: and make religious conversation some areas, Yeah, and we do 181 00:10:28,600 --> 00:10:31,040 Speaker 1: have some history for you here, as you might suspect. 182 00:10:31,160 --> 00:10:33,400 Speaker 1: But first, as you might suspect, we have a quick 183 00:10:33,400 --> 00:10:44,200 Speaker 1: break for a word from our sponsor. And we're back. 184 00:10:44,240 --> 00:10:49,000 Speaker 1: Thank you sponsored. And yes, we're back with another controversial 185 00:10:49,160 --> 00:10:54,200 Speaker 1: history segment. Yes, yes, buckle up, everybody. A lot of 186 00:10:54,200 --> 00:10:58,040 Speaker 1: regions like to claim ownership over couscous, particularly in North Africa. 187 00:10:58,400 --> 00:11:01,480 Speaker 1: A lot of countries do. However, some historians suggests that 188 00:11:01,559 --> 00:11:06,320 Speaker 1: the ancient Romans may haven't been at it back when 189 00:11:06,320 --> 00:11:10,640 Speaker 1: they controlled the area and planted wheat there. I don't 190 00:11:10,720 --> 00:11:17,200 Speaker 1: I don't think that's it. No, the amasion, we're making 191 00:11:17,240 --> 00:11:23,439 Speaker 1: it by two eight one or that's according to one historian, yeah, 192 00:11:23,480 --> 00:11:27,120 Speaker 1: based on descriptions of pots that resemble today's cuscoos vessels 193 00:11:27,200 --> 00:11:31,120 Speaker 1: found in tombs from the region during that era. Another 194 00:11:31,720 --> 00:11:34,720 Speaker 1: historian claims couscoose wasn't really a thing until sometime between 195 00:11:34,760 --> 00:11:38,360 Speaker 1: the eleventh and thirteenth centuries. Yeah. The thirteenth or fourteenth 196 00:11:38,360 --> 00:11:42,200 Speaker 1: century was when it started popping up in Arabic cookbooks, 197 00:11:42,320 --> 00:11:45,400 Speaker 1: which was a few hundred years after Arabic people's began 198 00:11:45,640 --> 00:11:49,520 Speaker 1: invading and populating the region. Um Atomology suggests that the 199 00:11:49,520 --> 00:11:53,480 Speaker 1: indigenous a Masion were making it before the Arabs got there. 200 00:11:54,800 --> 00:11:56,960 Speaker 1: Whatever the case, it was a very popular dish in 201 00:11:57,000 --> 00:11:59,920 Speaker 1: this region, quickly spread to neighboring areas the Middle East 202 00:12:00,160 --> 00:12:04,040 Speaker 1: and Sub Saharan Africa. The thirteenth century is when the 203 00:12:04,080 --> 00:12:07,800 Speaker 1: Amasian introduced the Iberian Peninsula to couscoose, where it was 204 00:12:07,840 --> 00:12:11,839 Speaker 1: quickly adopted and disseminated. This influence spread to Suphardic Jews, 205 00:12:11,840 --> 00:12:14,000 Speaker 1: who made it their own and took it with them 206 00:12:14,000 --> 00:12:16,920 Speaker 1: two countries that they fled to for asylum after they 207 00:12:16,920 --> 00:12:19,640 Speaker 1: were largely forced out of the Iberian Peninsula. Hence the 208 00:12:19,679 --> 00:12:23,400 Speaker 1: modern day popularity of couscouos in Israel. To cookbooks from 209 00:12:23,400 --> 00:12:28,559 Speaker 1: this time period featured cuscous recipes. An anonymous North African 210 00:12:28,600 --> 00:12:31,480 Speaker 1: cookbook from the thirteenth century written by Aleppo, also had 211 00:12:31,520 --> 00:12:35,160 Speaker 1: a recipe for something resembling couscous. A Syrian historian and 212 00:12:35,200 --> 00:12:37,920 Speaker 1: active at the time, made four references to cuscoose in 213 00:12:38,080 --> 00:12:42,400 Speaker 1: his works. Cuscoose was a popular choice among the Marisco's 214 00:12:42,480 --> 00:12:45,199 Speaker 1: as well former Muslims in Spain who had been baptized 215 00:12:45,240 --> 00:12:49,120 Speaker 1: and accepted into Christianity, usually who had been coerced into 216 00:12:49,160 --> 00:12:52,839 Speaker 1: doing so, often with death threats. After practicing Islam was 217 00:12:52,920 --> 00:12:56,520 Speaker 1: banned in that country at the beginning of the sixteenth century. 218 00:12:57,040 --> 00:12:59,400 Speaker 1: Many were expelled and cuscoos got tied up in all 219 00:12:59,440 --> 00:13:02,480 Speaker 1: of this mess. Eating couscous could earn you a prosecution 220 00:13:02,679 --> 00:13:07,080 Speaker 1: from the Inquisition yep. Couscoose made its way to Turkey 221 00:13:07,120 --> 00:13:11,600 Speaker 1: by the sixteenth century. Around this time, Portuguese royalty and 222 00:13:11,640 --> 00:13:15,760 Speaker 1: nobility kept eating African influenced couscous. The seventeenth century Spanish 223 00:13:15,800 --> 00:13:18,560 Speaker 1: court cookbook with a couscous recipe probably had to do 224 00:13:18,640 --> 00:13:24,520 Speaker 1: with the author's Portuguese heritage. When it comes to Italy's couscouso, 225 00:13:24,640 --> 00:13:27,880 Speaker 1: a popular Sicilian dish typically served alongside fish too, or 226 00:13:27,880 --> 00:13:30,480 Speaker 1: maybe even alongside a dessert. Historians think it could go 227 00:13:30,559 --> 00:13:34,839 Speaker 1: back to eight seven to one thousand and sixty three CE, 228 00:13:35,120 --> 00:13:38,480 Speaker 1: the Muslim period, or when the Sephardic jew settled there 229 00:13:38,559 --> 00:13:42,040 Speaker 1: towards the end of the fifteenth century. By the sixteenth century, 230 00:13:42,040 --> 00:13:45,040 Speaker 1: couscouse made it to Brazil, introduced in part by the 231 00:13:45,080 --> 00:13:47,400 Speaker 1: influence of the Portuguese and in part by arriving and 232 00:13:47,440 --> 00:13:51,840 Speaker 1: slave people from West Africa. And from what I read, 233 00:13:51,840 --> 00:13:54,360 Speaker 1: there are two types of couscous in Brazil. Northern frequently 234 00:13:54,400 --> 00:13:57,560 Speaker 1: eaten for breakfast, a steam putting of sugar, topioca flour 235 00:13:57,640 --> 00:14:01,720 Speaker 1: and coconut milk, or Southern steam cake shaped corn flour 236 00:14:01,840 --> 00:14:07,640 Speaker 1: with spices, vegetables and chicken or fish. Frenchman from Sois 237 00:14:07,760 --> 00:14:11,079 Speaker 1: Robel wrote about couscous in his fifteen forty two novel 238 00:14:11,320 --> 00:14:16,440 Speaker 1: Gargantua Yes, and by the mid eighteen hundreds, large scale 239 00:14:16,440 --> 00:14:20,000 Speaker 1: couscousse mills were operating in places like Ferrero Algiers and 240 00:14:20,320 --> 00:14:26,840 Speaker 1: industrializing production. Meanwhile, France was doing a bunch of colonizing 241 00:14:26,840 --> 00:14:30,600 Speaker 1: in North Africa in the eighteen and early nineteen hundreds 242 00:14:30,680 --> 00:14:33,840 Speaker 1: UM and they were sticking around would not be totally 243 00:14:33,960 --> 00:14:37,880 Speaker 1: overthrown until the nineteen sixties. Yes, and this kind of 244 00:14:37,920 --> 00:14:40,400 Speaker 1: brings us to what we're talking about in the beginning 245 00:14:40,440 --> 00:14:43,840 Speaker 1: of why cous such a thing in France? Yes, Okay. 246 00:14:44,040 --> 00:14:47,480 Speaker 1: In the nineteen fifties, experts from French influenced Morocco, Algeria 247 00:14:47,480 --> 00:14:51,000 Speaker 1: and Tunisia also known as mcgrib started settling in France, 248 00:14:51,280 --> 00:14:54,360 Speaker 1: going on to become the largest immigrant group in that country. 249 00:14:54,600 --> 00:14:57,120 Speaker 1: And of course they brought their cuisines with him, and 250 00:14:57,200 --> 00:15:00,560 Speaker 1: of course some of them opened restaurants. Some of those 251 00:15:00,600 --> 00:15:03,240 Speaker 1: restaurants were up scale. For instance, you could have the 252 00:15:03,400 --> 00:15:07,040 Speaker 1: grand Dame of Moroccan cuisine in Paris, Fatima Hall, a 253 00:15:07,120 --> 00:15:10,720 Speaker 1: chef and cookbook author who opened a restaurant called Mansouria 254 00:15:10,800 --> 00:15:15,400 Speaker 1: in and from what I understand, people just know about 255 00:15:15,440 --> 00:15:19,080 Speaker 1: this place. Um. It was a white tablecloth Moroccan restaurant 256 00:15:19,120 --> 00:15:22,920 Speaker 1: that attracted a lot of celebrities and politicians for her recipes. 257 00:15:23,240 --> 00:15:26,040 Speaker 1: She went to Morocco, devoting years to interviewing women and 258 00:15:26,080 --> 00:15:29,440 Speaker 1: a cast of female cooks that is quickly vanishing. She 259 00:15:29,600 --> 00:15:33,880 Speaker 1: imbued her restaurants with her feminism, hiring only women. She 260 00:15:33,920 --> 00:15:36,560 Speaker 1: believed that quote, A dish exists to heal each one 261 00:15:36,600 --> 00:15:40,120 Speaker 1: of our woes, regardless of religious or political disputes. People 262 00:15:40,160 --> 00:15:42,920 Speaker 1: can communicate when they share a meal, and this was 263 00:15:42,960 --> 00:15:45,200 Speaker 1: something that she lived by. She spoke at a two 264 00:15:45,280 --> 00:15:48,800 Speaker 1: thousand one conference in Israel called the Cuisine of Connections 265 00:15:49,160 --> 00:15:53,720 Speaker 1: and spearheaded the interfaith cous coust for Peace quote. What 266 00:15:53,840 --> 00:15:56,040 Speaker 1: is important is to hear the stories that the dish, 267 00:15:56,160 --> 00:15:58,760 Speaker 1: the produce, the techniques have to tell us. I like 268 00:15:58,800 --> 00:16:00,680 Speaker 1: to think of myself as an year that can hear 269 00:16:00,720 --> 00:16:05,400 Speaker 1: when cuisine whispers. She has so many good quotes. I 270 00:16:05,440 --> 00:16:10,520 Speaker 1: was like, any cannot make this whole episode quotes from her. 271 00:16:11,200 --> 00:16:14,040 Speaker 1: Maybe future episode I do a profile on her. Yes, 272 00:16:14,280 --> 00:16:18,880 Speaker 1: I would be so. In simultaneously, we see the birth 273 00:16:19,040 --> 00:16:22,760 Speaker 1: of Israeli couscouse. When the Jews fled Eastern Europe for 274 00:16:22,840 --> 00:16:26,200 Speaker 1: Israel introdes in the nineteen fifties, the then Israeli Prime 275 00:16:26,240 --> 00:16:29,680 Speaker 1: Minister David Ben Gurion was desperately searching for a cheap, 276 00:16:29,960 --> 00:16:34,280 Speaker 1: easy to mass produce grain alternative to rice. While the 277 00:16:34,360 --> 00:16:37,200 Speaker 1: vaguely rice shape noodles called petite team here in the 278 00:16:37,240 --> 00:16:42,320 Speaker 1: States called Israeli cuscose. People sometimes called them Ben Gurion's rice. 279 00:16:42,880 --> 00:16:46,040 Speaker 1: When rice was once again readily available, Israeli cust goose 280 00:16:46,160 --> 00:16:48,440 Speaker 1: became more pearl like in shape. And I think that's 281 00:16:48,440 --> 00:16:51,160 Speaker 1: what I'm more familiar with in my personal experience. Yes, 282 00:16:51,240 --> 00:16:54,520 Speaker 1: I think that that's the only type that I've seen. Um, 283 00:16:54,560 --> 00:16:57,560 Speaker 1: it's apparently mostly a children's food there, and like folks 284 00:16:57,640 --> 00:17:02,440 Speaker 1: produce therefore fun shapes like hearts and stuff ours. Um, 285 00:17:02,520 --> 00:17:05,800 Speaker 1: y'all write in, But yeah, that the general Internet consensus 286 00:17:05,840 --> 00:17:09,000 Speaker 1: is that it is not a like fancy food over 287 00:17:09,080 --> 00:17:13,040 Speaker 1: there the way that it has been adopted as over here. Um, 288 00:17:13,080 --> 00:17:15,320 Speaker 1: it's more like a like an inexpensive staple and like 289 00:17:15,359 --> 00:17:18,840 Speaker 1: a semi nostalgic reminder of lean times and comfort food 290 00:17:18,880 --> 00:17:24,280 Speaker 1: in the past. And then another story goes that Israeli 291 00:17:24,320 --> 00:17:28,080 Speaker 1: couscouse didn't make it in the US until the nineteen nineties. 292 00:17:28,600 --> 00:17:31,439 Speaker 1: Mika's Sharon, and Israeli chef and cookbook author living in 293 00:17:31,480 --> 00:17:34,680 Speaker 1: New York, had Don pinta Bona, an American chef and 294 00:17:34,680 --> 00:17:38,400 Speaker 1: cookbook author, over for dinner. Sharon served Asraeli cous goose 295 00:17:38,440 --> 00:17:41,439 Speaker 1: at the dinner, and Pintabonna started serving it in his 296 00:17:41,480 --> 00:17:45,280 Speaker 1: New York based restaurant and then spread from there. The 297 00:17:45,359 --> 00:17:49,800 Speaker 1: rest is fancy restaurant history. True, none of those harder 298 00:17:49,800 --> 00:17:54,280 Speaker 1: star shapes though, no bummer. In two thousand seven, a 299 00:17:54,359 --> 00:17:58,440 Speaker 1: Franco Tunisian film came out called, in translation, the Secret 300 00:17:58,600 --> 00:18:01,520 Speaker 1: of the grain Um, referring to couscous Um. It's a 301 00:18:01,560 --> 00:18:05,160 Speaker 1: story about a Tunisian immigrant family living in France. Yeah. 302 00:18:05,680 --> 00:18:10,679 Speaker 1: Um as in an experiment that simulated a mission to 303 00:18:10,760 --> 00:18:14,800 Speaker 1: Mars with six volunteers testing all sorts of technologies and 304 00:18:14,840 --> 00:18:18,119 Speaker 1: like living situations for four months in this special station 305 00:18:18,160 --> 00:18:21,080 Speaker 1: that was built out in Hawaii. UM it was reported 306 00:18:21,080 --> 00:18:25,960 Speaker 1: that the volunteers loved their couscous option. They brought twenty 307 00:18:25,960 --> 00:18:28,760 Speaker 1: five pounds and apparently went through it in a flash. 308 00:18:29,240 --> 00:18:36,480 Speaker 1: Alright right in couscous had a viral moment, a particularly 309 00:18:36,560 --> 00:18:41,320 Speaker 1: viral Internet moment. Um science communicator Steve Mold used a 310 00:18:41,359 --> 00:18:44,040 Speaker 1: stringed bow drawn across the edge of a large metal 311 00:18:44,119 --> 00:18:47,720 Speaker 1: plate to demonstrate how different parts of a solid object 312 00:18:47,960 --> 00:18:52,359 Speaker 1: will vibrate or not when when sound waves interact with 313 00:18:52,480 --> 00:18:55,560 Speaker 1: that solid object. And basically what's happening here is that 314 00:18:55,600 --> 00:18:59,600 Speaker 1: like a flat surface is vibrated at residence Um, different 315 00:18:59,600 --> 00:19:03,760 Speaker 1: parts of it vibrate in opposite directions, with the borders 316 00:19:03,760 --> 00:19:07,000 Speaker 1: between those regions UM where I think the waves cancel out, 317 00:19:07,040 --> 00:19:12,160 Speaker 1: being these these lines of zero vibration in between these 318 00:19:12,240 --> 00:19:15,399 Speaker 1: vibrating areas UM. So a spell of couscous across the 319 00:19:15,400 --> 00:19:19,560 Speaker 1: surface of the plate aligned itself into those calm areas UM, 320 00:19:19,560 --> 00:19:23,200 Speaker 1: which form a type of geometric figure called a Chiladini figure, 321 00:19:23,480 --> 00:19:26,080 Speaker 1: after the early nineteenth century scientist who we think is 322 00:19:26,119 --> 00:19:29,760 Speaker 1: the first person to have noticed this. So if you've 323 00:19:29,760 --> 00:19:32,320 Speaker 1: ever seen like sandercuscus on a on a big old 324 00:19:32,760 --> 00:19:36,959 Speaker 1: square plate of glass or metal, yeah, that's what's going on. 325 00:19:37,880 --> 00:19:44,560 Speaker 1: You know, couscous gotta get involved in I love it UM. 326 00:19:44,800 --> 00:19:48,639 Speaker 1: And then UH. This year, on March twenty nine nine, 327 00:19:49,240 --> 00:19:52,800 Speaker 1: couscous was submitted for consideration UM for addition to the 328 00:19:52,920 --> 00:19:58,239 Speaker 1: UNESCO List of Intangible Cultural Heritage of Humanity UM. UH 329 00:19:58,320 --> 00:20:02,080 Speaker 1: specifically quote knowledge, know how and practices related to the 330 00:20:02,080 --> 00:20:08,200 Speaker 1: production and consumption of couscous. Ambassadors got together from Algeria, 331 00:20:08,280 --> 00:20:11,960 Speaker 1: Morocco and Tunisia and Mauritania UM and put it forward 332 00:20:12,040 --> 00:20:16,719 Speaker 1: jointly for the cycle of decision making. So we'll hear 333 00:20:16,760 --> 00:20:19,879 Speaker 1: about that. Keep you posted, we will sit on the 334 00:20:19,960 --> 00:20:22,200 Speaker 1: edge of our seats. Gosh, I hope it gets in there. 335 00:20:22,720 --> 00:20:24,600 Speaker 1: I hope so too. I would be mad if it didn't. 336 00:20:25,280 --> 00:20:27,720 Speaker 1: I don't see why not. But you know, we've seen 337 00:20:27,720 --> 00:20:31,520 Speaker 1: are here in the US are snack debates. Yeah. I 338 00:20:31,560 --> 00:20:35,159 Speaker 1: was looking through UNESCO's archives and there's already one entry 339 00:20:35,320 --> 00:20:38,960 Speaker 1: in there on on these lists for a pilgrimage through 340 00:20:39,000 --> 00:20:42,800 Speaker 1: a certain area, and and part of the the cultural 341 00:20:42,920 --> 00:20:45,920 Speaker 1: rights of the pilgrimage are are making are the making 342 00:20:45,920 --> 00:20:48,480 Speaker 1: of couscous. So I can't imagine that it wouldn't be 343 00:20:48,480 --> 00:20:50,320 Speaker 1: in there, but it wouldn't be decided to be put 344 00:20:50,320 --> 00:20:57,520 Speaker 1: in there. Well, what anyone that is involved in the 345 00:20:57,600 --> 00:21:00,600 Speaker 1: making of this decision is listening for once, and he 346 00:21:00,720 --> 00:21:04,280 Speaker 1: is on team Couscouse. I am on couscouse, and when 347 00:21:04,320 --> 00:21:05,960 Speaker 1: we do lentils, will be on team Lentils. But I 348 00:21:05,960 --> 00:21:08,760 Speaker 1: can be on both sides. You can. I can bridge this, 349 00:21:09,160 --> 00:21:15,040 Speaker 1: you can. That's what cous goose all about, Yes, and lentils. Yeah, 350 00:21:15,400 --> 00:21:18,200 Speaker 1: food and food in general. I guess that's sort of 351 00:21:18,200 --> 00:21:21,760 Speaker 1: way maybe why we make this show. Yeah, look where 352 00:21:21,800 --> 00:21:26,560 Speaker 1: we've come all. My heart's doing a thing, hopefully a 353 00:21:26,640 --> 00:21:32,800 Speaker 1: good thing hangers crossed. Well, while we figured that out, 354 00:21:33,560 --> 00:21:35,520 Speaker 1: we're going to take one more quick break for a 355 00:21:35,560 --> 00:21:37,520 Speaker 1: word from our sponsor, and then when we will be 356 00:21:37,560 --> 00:21:49,160 Speaker 1: back with a little bit of listener mail and we're back. 357 00:21:49,160 --> 00:21:54,160 Speaker 1: Thank you sponsor, Yes, thank you, and we're back with mail. 358 00:21:54,920 --> 00:22:02,600 Speaker 1: I don't know how to make the couscoose couse. I 359 00:22:02,640 --> 00:22:06,560 Speaker 1: would have been hard to do though, probably just freaked 360 00:22:06,600 --> 00:22:13,040 Speaker 1: someone out. I'm sorry, probably, but when it can't be edited, yeah, 361 00:22:13,080 --> 00:22:18,240 Speaker 1: this is all live people. Oh gosh, no, it's not okay, 362 00:22:19,160 --> 00:22:21,520 Speaker 1: Allison wrote. I spent a number of years of my 363 00:22:21,560 --> 00:22:25,080 Speaker 1: adult life thinking I was immune to onions making me cry. 364 00:22:25,840 --> 00:22:28,600 Speaker 1: I've never had more than a slight irritation when chopping onions. 365 00:22:28,840 --> 00:22:31,800 Speaker 1: Then one day my eyes started burning horribly and watering. 366 00:22:31,920 --> 00:22:33,919 Speaker 1: I couldn't figure out why until I realized that I 367 00:22:33,960 --> 00:22:37,400 Speaker 1: was wearing glasses instead of contacts that day. Since then, 368 00:22:37,440 --> 00:22:38,879 Speaker 1: there have been a number of times when I had 369 00:22:39,000 --> 00:22:43,760 Speaker 1: inadvertently started chopping onions while wearing glasses, with painful results. 370 00:22:43,800 --> 00:22:46,440 Speaker 1: This should be unlikely, since I tend to wear contacts 371 00:22:46,480 --> 00:22:48,560 Speaker 1: at least six days a week, but I have now 372 00:22:48,640 --> 00:22:50,919 Speaker 1: learned to plan ahead on days when I'm using onions 373 00:22:50,920 --> 00:22:53,560 Speaker 1: in an inner recipee to wear contacts that day. Just 374 00:22:53,640 --> 00:22:55,680 Speaker 1: a tip for anyone who might wear contacts. And she's 375 00:22:55,680 --> 00:22:57,760 Speaker 1: not the only person who wrote in about this. Oh 376 00:22:57,800 --> 00:23:00,480 Speaker 1: that's great, several people did so. I guess I guess 377 00:23:00,480 --> 00:23:06,520 Speaker 1: it's a thing. It's some kind of barrier. I don't know. Sure, yeah, onion. 378 00:23:07,680 --> 00:23:09,320 Speaker 1: You know when in Magic School of Us and it 379 00:23:09,320 --> 00:23:12,800 Speaker 1: shows like those little yellow squigglies and it's supposed to 380 00:23:12,800 --> 00:23:16,520 Speaker 1: represent something in the air. It's not just me. I'm 381 00:23:16,520 --> 00:23:18,600 Speaker 1: not making that up right, I'm sure you're not. I 382 00:23:18,640 --> 00:23:22,439 Speaker 1: don't specifically remember what the heck you're talking about, but 383 00:23:22,920 --> 00:23:25,199 Speaker 1: I believe you. And also I guess it would make 384 00:23:25,240 --> 00:23:27,600 Speaker 1: sense that, um that you know, it's something about the 385 00:23:27,800 --> 00:23:31,359 Speaker 1: way that the contact interacts with the like liquid coating 386 00:23:31,800 --> 00:23:33,960 Speaker 1: of your that that stays on your eyeball. You're like 387 00:23:34,000 --> 00:23:38,639 Speaker 1: tear film. Um yeah, so I don't know. Oh now 388 00:23:38,680 --> 00:23:40,840 Speaker 1: I want to go look up more stuff about tear films. 389 00:23:40,840 --> 00:23:44,480 Speaker 1: They're really gross and terrific. The surface of your eyeball 390 00:23:44,560 --> 00:23:50,720 Speaker 1: is real weird, y'all, it is. I'm torn if I 391 00:23:50,800 --> 00:23:53,200 Speaker 1: want to know more or not. You got a little 392 00:23:53,200 --> 00:23:57,040 Speaker 1: bit sad there, Yeah, yeah, Oh, Also, while I was 393 00:23:57,160 --> 00:24:01,320 Speaker 1: doing recent research, I learned that um at specific types 394 00:24:01,480 --> 00:24:06,960 Speaker 1: of Dahlia related onions um like Maui onions in particular, 395 00:24:07,160 --> 00:24:11,280 Speaker 1: have way less sulfur than most other types of onions, 396 00:24:11,400 --> 00:24:14,920 Speaker 1: so they're a little bit sweeter and less like pikant um, 397 00:24:14,960 --> 00:24:19,879 Speaker 1: and that might lower the like little factor. Yeah, I 398 00:24:19,920 --> 00:24:23,080 Speaker 1: feel like it does. Every time I cut open an onion, 399 00:24:23,119 --> 00:24:25,760 Speaker 1: I forget about the thing and then it's too late. 400 00:24:25,800 --> 00:24:30,080 Speaker 1: I'm always so mad about it. Oh damn it. It's 401 00:24:30,160 --> 00:24:32,360 Speaker 1: the one benefit of not being able to eat onions. 402 00:24:32,800 --> 00:24:34,479 Speaker 1: I mean, I'm kind of impressed by it. Tho. It's 403 00:24:34,480 --> 00:24:36,080 Speaker 1: one of those things where I'm annoyed and then I 404 00:24:36,119 --> 00:24:44,560 Speaker 1: have that moment of like, you've got me good. Um 405 00:24:44,960 --> 00:24:48,640 Speaker 1: clear wrote, the biggest food waste culprit in my two 406 00:24:48,640 --> 00:24:51,960 Speaker 1: person household has always been letting fresh ingredients are leftovers 407 00:24:52,000 --> 00:24:54,840 Speaker 1: go bad before getting around too cooking or eating them. 408 00:24:54,920 --> 00:24:57,520 Speaker 1: The problem was that I would be feeling highly aspirational 409 00:24:57,520 --> 00:24:59,879 Speaker 1: while at the grocery store plant makes some big fancy 410 00:25:00,040 --> 00:25:02,440 Speaker 1: meal and come home with a bunch of fresh ingredients, 411 00:25:02,440 --> 00:25:04,760 Speaker 1: only to not be feeling it when dinner time came 412 00:25:04,800 --> 00:25:08,439 Speaker 1: around and resort to easier fair gosh, I feel you 413 00:25:08,840 --> 00:25:12,080 Speaker 1: umque the sad violin for the sad bunch of carrots 414 00:25:12,520 --> 00:25:15,560 Speaker 1: languishing in the bottom drawer of the fridge. The other 415 00:25:15,560 --> 00:25:17,480 Speaker 1: problem came when I did make a big batch of 416 00:25:17,520 --> 00:25:19,440 Speaker 1: something and then couldn't manage to eat it all before 417 00:25:19,480 --> 00:25:22,080 Speaker 1: it went bad. I know, I know, these are the 418 00:25:22,160 --> 00:25:25,640 Speaker 1: very definition of first world problems. But in the last 419 00:25:25,720 --> 00:25:27,639 Speaker 1: year or so, I've started using the heck out of 420 00:25:27,640 --> 00:25:29,520 Speaker 1: my freezer in a new way, and it's made a 421 00:25:29,600 --> 00:25:32,480 Speaker 1: huge difference. Using a muffin tin and a set of 422 00:25:32,480 --> 00:25:36,199 Speaker 1: silicone muffin liners, I freeze most things we make shortly 423 00:25:36,240 --> 00:25:39,200 Speaker 1: after cooking them. Once frozen through, I popped the muffin 424 00:25:39,240 --> 00:25:41,960 Speaker 1: sized cubes out of the liners and store them in 425 00:25:42,080 --> 00:25:45,080 Speaker 1: large freezer bags. Side note, I reused the freezer bags 426 00:25:45,080 --> 00:25:46,919 Speaker 1: as much as possible, but I'm still working on a 427 00:25:46,920 --> 00:25:50,880 Speaker 1: greener option that doesn't rely on plastic packaging. This way, 428 00:25:50,920 --> 00:25:53,840 Speaker 1: the cooking inspiration doesn't have to coincide with dinner time. 429 00:25:54,080 --> 00:25:57,199 Speaker 1: There are no worries about leftovers going bad. Plus, the 430 00:25:57,200 --> 00:25:59,600 Speaker 1: little cubes make it really easy to heat up one 431 00:25:59,680 --> 00:26:02,439 Speaker 1: or two servings at a time. The only downside is 432 00:26:02,440 --> 00:26:04,320 Speaker 1: that we're starting to run out of freezer space, and 433 00:26:04,359 --> 00:26:06,080 Speaker 1: I live in terror of the day that the power 434 00:26:06,119 --> 00:26:10,080 Speaker 1: goes out and everything melts. Here are some of the 435 00:26:10,080 --> 00:26:13,879 Speaker 1: things I've had success freezing this way. Soups, So many soups. 436 00:26:13,920 --> 00:26:17,360 Speaker 1: We have five different soups to choose from any given time. Curries, 437 00:26:17,600 --> 00:26:21,280 Speaker 1: cooked beans, we fried beans and lentils, rattic tuie cooked rice, 438 00:26:21,359 --> 00:26:24,560 Speaker 1: quinoa and other grains, mashed potatoes, whipping cream and milk 439 00:26:24,600 --> 00:26:27,200 Speaker 1: for future use in recipes. Frozen in the pre measured 440 00:26:27,240 --> 00:26:29,760 Speaker 1: quarter cut portions. We don't drink milk on the day 441 00:26:29,760 --> 00:26:32,040 Speaker 1: to day, but it's great to have on hand for baking, etcetera, 442 00:26:32,520 --> 00:26:36,240 Speaker 1: bread dough and pizza dough. Anyway. I know preserving by 443 00:26:36,240 --> 00:26:38,920 Speaker 1: freezing is no new revelation, but using the muffin tin 444 00:26:39,000 --> 00:26:41,760 Speaker 1: method has been a real game changer for us. Hope 445 00:26:41,760 --> 00:26:44,280 Speaker 1: it helps someone else tackle their food waste problem as well. 446 00:26:45,680 --> 00:26:49,720 Speaker 1: I love it. I I've done something similar to this 447 00:26:49,880 --> 00:26:52,119 Speaker 1: and it does really help, having like the pre I 448 00:26:52,160 --> 00:26:55,880 Speaker 1: know how much this is kind of portion sizes um, 449 00:26:55,960 --> 00:27:00,280 Speaker 1: but I'm inspired, inspired to try more. Yeah. One of 450 00:27:00,320 --> 00:27:02,720 Speaker 1: my favorite things is uh, if I'm baking and a 451 00:27:02,800 --> 00:27:04,720 Speaker 1: recipe calls for only an egg white or only an 452 00:27:04,720 --> 00:27:08,119 Speaker 1: egg yoke. Um. Then I'll freeze the extra bits in 453 00:27:08,160 --> 00:27:11,000 Speaker 1: the freezer, um in little tupper wares and as opposed 454 00:27:11,000 --> 00:27:14,040 Speaker 1: to freezing them in the microwave. Um, and uh, and 455 00:27:14,080 --> 00:27:18,560 Speaker 1: just label them with how much it is and yeah, yeah, yeah, 456 00:27:18,760 --> 00:27:21,879 Speaker 1: I'm I'm a single lady. So the problem I have 457 00:27:21,920 --> 00:27:24,119 Speaker 1: a lot is a lot of stuff doesn't come in 458 00:27:24,200 --> 00:27:28,920 Speaker 1: single human sizes. No. Yeah, So the thing about milk 459 00:27:28,960 --> 00:27:30,240 Speaker 1: is a great one because I can never have milk. 460 00:27:30,280 --> 00:27:32,560 Speaker 1: I will never drink it before it goes bad. But 461 00:27:32,880 --> 00:27:39,399 Speaker 1: now I could. Yeah, So thank you. Thanks to both 462 00:27:39,440 --> 00:27:41,600 Speaker 1: of you for writing in. If you would like to 463 00:27:41,600 --> 00:27:43,920 Speaker 1: write to us, you can. Our email is Hello at 464 00:27:43,920 --> 00:27:46,880 Speaker 1: savorpod dot com. We're also on social media. You can 465 00:27:46,880 --> 00:27:51,640 Speaker 1: find us on Instagram, Facebook, and Twitter. All at savor Pod. 466 00:27:51,840 --> 00:27:54,000 Speaker 1: We do hope to hear from you. Savor is a 467 00:27:54,040 --> 00:27:56,640 Speaker 1: production of I Heart Radio and Stuff Media. For more 468 00:27:56,640 --> 00:27:58,560 Speaker 1: podcast from my Heart Radio, you can go to the 469 00:27:58,640 --> 00:28:01,960 Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen 470 00:28:02,000 --> 00:28:04,640 Speaker 1: to your favorite shows. Thanks as always to our super 471 00:28:04,640 --> 00:28:07,679 Speaker 1: producers Dylan Fagan and Andrew Howard. Thanks to you for listening, 472 00:28:07,720 --> 00:28:09,320 Speaker 1: and I hope that lots more good things are coming 473 00:28:09,359 --> 00:28:17,000 Speaker 1: your way.