1 00:00:08,039 --> 00:00:10,120 Speaker 1: Hello, and welcome to Savor, a protection of I Heart 2 00:00:10,200 --> 00:00:12,920 Speaker 1: Radio and STEPH Media. I'm Ann and I'm Lauren Vocal 3 00:00:12,920 --> 00:00:18,360 Speaker 1: OBAM and today we're talking about pavlova. Mm hmmm, I'm 4 00:00:18,400 --> 00:00:21,720 Speaker 1: a little nervous. I gotta say you look terrified. Well, 5 00:00:21,760 --> 00:00:24,040 Speaker 1: a lot of you have written in requested this one, 6 00:00:24,960 --> 00:00:28,760 Speaker 1: and uh, mostly it's people arguing, are are making their 7 00:00:28,840 --> 00:00:34,400 Speaker 1: case that it's either from New Zealand or Australia. I 8 00:00:34,440 --> 00:00:36,440 Speaker 1: feel like this is going to be a slightly more 9 00:00:36,520 --> 00:00:41,200 Speaker 1: controversial like our ice Cream Sunday episode. Oh yeah, people 10 00:00:41,320 --> 00:00:44,520 Speaker 1: have They're very passionate about it. They are, well, I mean, 11 00:00:44,560 --> 00:00:47,760 Speaker 1: it's a lovely dessert and you know, national claims to 12 00:00:47,800 --> 00:00:52,880 Speaker 1: fame are culturally important. So I don't know that I've 13 00:00:52,920 --> 00:00:57,840 Speaker 1: had one. I probably have, Um, I have not. I've 14 00:00:57,880 --> 00:01:01,000 Speaker 1: I've had a baked Alaska, which is similar. Yeah, I 15 00:01:01,000 --> 00:01:04,600 Speaker 1: feel like I've had something at least in this ballpark. Yeah, 16 00:01:04,640 --> 00:01:08,320 Speaker 1: like a merengue kind of thing. I definitely had a 17 00:01:08,400 --> 00:01:12,080 Speaker 1: ma ringy time kind of thing in my lifetime. Um, 18 00:01:12,120 --> 00:01:19,840 Speaker 1: but okay, this brings us to our question pavlova. What 19 00:01:20,120 --> 00:01:24,200 Speaker 1: is well, A pavlova is a dessert that consists of 20 00:01:24,240 --> 00:01:27,920 Speaker 1: a layer or layers of baked meringue topped with stuff, 21 00:01:28,280 --> 00:01:32,280 Speaker 1: often slices or dices of fresh fruit, plus whipped cream. 22 00:01:32,360 --> 00:01:34,840 Speaker 1: And when I say baked merengue, I mean egg whites 23 00:01:34,880 --> 00:01:37,880 Speaker 1: that have been beaten with sugar until they're fluffy and peaky, 24 00:01:37,959 --> 00:01:40,640 Speaker 1: and then baked until the mass is like creamy and 25 00:01:40,680 --> 00:01:43,880 Speaker 1: soft and marshmallowy on the inside, but crisp and chewy 26 00:01:43,920 --> 00:01:45,600 Speaker 1: on the outside, with just a little bit of like 27 00:01:45,680 --> 00:01:49,640 Speaker 1: crunchy crisp right along the edges, and often a light 28 00:01:49,720 --> 00:01:53,400 Speaker 1: vanilla flavoring to it. M h. The fruit is often 29 00:01:53,440 --> 00:01:55,800 Speaker 1: something bright and like a little tart to contrast with 30 00:01:55,840 --> 00:01:57,560 Speaker 1: the sweetness of the merengue, and add a pop of 31 00:01:57,600 --> 00:02:02,120 Speaker 1: color raspberry, strawberries, passion for Kiwi fruit. It's served room 32 00:02:02,160 --> 00:02:04,320 Speaker 1: temperature once you top it. You want to serve it 33 00:02:04,360 --> 00:02:08,359 Speaker 1: immediately to preserve those those contrasting textures, because the meringue 34 00:02:08,400 --> 00:02:11,680 Speaker 1: will melt a little bit when exposed to moisture or acid. 35 00:02:12,480 --> 00:02:16,200 Speaker 1: The result is lovely as a warm weather dessert's light 36 00:02:16,240 --> 00:02:19,919 Speaker 1: and fluffy and sweet tartan just little creamy. If you've 37 00:02:19,960 --> 00:02:21,760 Speaker 1: never had one at all and you don't know what 38 00:02:21,840 --> 00:02:23,720 Speaker 1: meringue is. I'd say it's a little bit like a 39 00:02:23,840 --> 00:02:28,639 Speaker 1: like an angel food cake with completely different textures. Yeah, 40 00:02:28,840 --> 00:02:32,480 Speaker 1: it's hard to describe. We love color theory on this show. 41 00:02:32,600 --> 00:02:35,760 Speaker 1: We do, we do, and I've found uh and we'll 42 00:02:35,800 --> 00:02:38,239 Speaker 1: touch on this a little later. But um, an article 43 00:02:38,280 --> 00:02:42,480 Speaker 1: about how it became this like showoffie dainty dessert and 44 00:02:42,520 --> 00:02:46,560 Speaker 1: the fruits were chosen specifically to like add that pop 45 00:02:46,600 --> 00:02:49,200 Speaker 1: of color against the white. Oh of course. Yeah. Yeah, 46 00:02:49,240 --> 00:02:53,120 Speaker 1: and since it's frequently a Christmas treat in New Zealand 47 00:02:53,120 --> 00:02:57,400 Speaker 1: and Australia as their warm months are their Christmas season. 48 00:02:57,919 --> 00:02:59,880 Speaker 1: Uh yeah that the red and the green of something 49 00:03:00,000 --> 00:03:04,280 Speaker 1: like strawberries and kiwi is often often plays in But yeah, 50 00:03:04,280 --> 00:03:07,680 Speaker 1: there are endless variations. UM. Any type of fruit fresh 51 00:03:07,760 --> 00:03:09,600 Speaker 1: or mass rated in sugar to form like a little 52 00:03:09,600 --> 00:03:11,919 Speaker 1: bit of a sauce or soaked in wine or juice 53 00:03:12,040 --> 00:03:14,680 Speaker 1: or any flavored syrup you can think of. You can 54 00:03:14,720 --> 00:03:17,200 Speaker 1: swap out the whipped cream for tangy yogurt or rich 55 00:03:17,280 --> 00:03:20,280 Speaker 1: custard or ice cream or sorbet heck, freeze the whole 56 00:03:20,280 --> 00:03:23,600 Speaker 1: pavlova pile chocolate or crunchy crumble or chopped nuts or 57 00:03:23,600 --> 00:03:25,919 Speaker 1: caramel sauce or fruit curd or a drizzle of liquor 58 00:03:26,240 --> 00:03:29,320 Speaker 1: on there. Basically, you know, ice cream Sunday rules apply 59 00:03:29,440 --> 00:03:33,120 Speaker 1: here in that there are no rules. Oh, I love it. 60 00:03:34,120 --> 00:03:36,080 Speaker 1: You can technically make one that is sugar free or 61 00:03:36,160 --> 00:03:39,520 Speaker 1: vegan thanks to food science, and uh yeah, the moringue 62 00:03:39,520 --> 00:03:41,760 Speaker 1: doesn't need to be plain vanilla. You can spike it 63 00:03:41,800 --> 00:03:44,840 Speaker 1: with anything from like delicate like rose or orange blossom 64 00:03:44,880 --> 00:03:47,880 Speaker 1: water to strong coffee or cocoa, as long as you 65 00:03:47,880 --> 00:03:49,840 Speaker 1: don't muck up the chemistry too much for the meringue 66 00:03:50,240 --> 00:03:54,160 Speaker 1: to set. And more on that later on. I have 67 00:03:54,320 --> 00:03:57,800 Speaker 1: been there, I have been there. I blame the humidity. 68 00:03:58,000 --> 00:04:04,160 Speaker 1: Always blame the humidity. Yeah, thank you. What about the nutrition? 69 00:04:04,680 --> 00:04:07,440 Speaker 1: As always it it depends. Uh, you know, meringue by 70 00:04:07,480 --> 00:04:10,200 Speaker 1: itself is high in sugar, does have a little bit 71 00:04:10,200 --> 00:04:13,600 Speaker 1: of protein. Um. Your toppings can make pavlova either fairly 72 00:04:13,680 --> 00:04:16,719 Speaker 1: light or fairly decadent. If you are trying to lighten yours, 73 00:04:16,720 --> 00:04:20,480 Speaker 1: opt for unadulterated fresh fruit and lightly sweetened or flavored 74 00:04:20,520 --> 00:04:25,480 Speaker 1: yogurt instead of that. Whipped cream. Numbers aren't the easiest 75 00:04:25,520 --> 00:04:28,720 Speaker 1: to come by. But one thing I found so funny 76 00:04:28,880 --> 00:04:31,600 Speaker 1: telling and fascinating is that you can buy pre made 77 00:04:31,640 --> 00:04:35,320 Speaker 1: Pavlova shells in Australia, New Zealand. Yeah. Um. The company 78 00:04:35,360 --> 00:04:38,839 Speaker 1: that dominates New Zealand's market is called Cowl's Genuine Pavlova 79 00:04:39,160 --> 00:04:41,640 Speaker 1: and it makes some seventy percent of the commercially sold 80 00:04:41,680 --> 00:04:45,520 Speaker 1: Pavlova shells in the country. They make seven thousand Pavlova 81 00:04:45,560 --> 00:04:49,000 Speaker 1: shells every day of the week during Christmas season. Um. 82 00:04:49,000 --> 00:04:52,040 Speaker 1: The holiday's account for eight of their yearly sales. And 83 00:04:52,600 --> 00:04:55,640 Speaker 1: I love this one, um to. To help with delivery 84 00:04:55,680 --> 00:04:59,200 Speaker 1: across the country, they partner with Mainland Poultry, which is 85 00:04:59,240 --> 00:05:02,880 Speaker 1: an egg supplier, and this egg supplier will deliver Cowel's 86 00:05:02,880 --> 00:05:08,400 Speaker 1: Pavlova along with eggs to North Island. Oh yes, that's you. 87 00:05:10,240 --> 00:05:14,440 Speaker 1: And as we alluded to at the top, both Australia 88 00:05:14,600 --> 00:05:18,599 Speaker 1: and New Zealand strongly, strongly, strongly lay claim to the 89 00:05:18,640 --> 00:05:23,240 Speaker 1: Pavlova our path as it's often shortened to. But who 90 00:05:23,360 --> 00:05:29,400 Speaker 1: is right intrigue. Well we'll get into that after a 91 00:05:29,480 --> 00:05:40,360 Speaker 1: quick break forward from our sponsor and we're back. Thank 92 00:05:40,360 --> 00:05:46,880 Speaker 1: you sponsor, Yes, thank you. Okay, alright, so history did 93 00:05:46,880 --> 00:05:50,560 Speaker 1: the history of the Pavlova start in Australia or New Zealand. 94 00:05:52,160 --> 00:06:04,560 Speaker 1: Everybody take a deep breath. Neither probably everyone's shouting at 95 00:06:05,040 --> 00:06:11,560 Speaker 1: how whatever device you're using to listen to this. So wait, wait, okay, okay, 96 00:06:11,680 --> 00:06:17,200 Speaker 1: deep breaths, deep breaths. Annie, explain yourself. I'll try. But 97 00:06:17,279 --> 00:06:21,760 Speaker 1: let's talk about ballet first. I'm sure. Yeah, yeah, let's 98 00:06:21,839 --> 00:06:27,280 Speaker 1: divert divert for a second. It is relevant. Did you 99 00:06:27,320 --> 00:06:30,039 Speaker 1: ever do ballet, Lauren? Uh? It was one of the 100 00:06:30,200 --> 00:06:34,000 Speaker 1: three like physical activity things that my mom tried to 101 00:06:34,000 --> 00:06:36,800 Speaker 1: get me into when I was very tiny, none of 102 00:06:36,839 --> 00:06:40,839 Speaker 1: which stuck. Uh. Yeah, because I social anxiety is hilarious. 103 00:06:40,839 --> 00:06:42,400 Speaker 1: So like I would get a few months into any 104 00:06:42,480 --> 00:06:44,039 Speaker 1: of them and then be and they would be like, okay, 105 00:06:44,080 --> 00:06:46,000 Speaker 1: now perform for in front of the class, and I 106 00:06:46,040 --> 00:06:48,720 Speaker 1: would be like, no, six year old Lauren was like, 107 00:06:48,839 --> 00:06:54,200 Speaker 1: I am not having that. I'm leaving. Basically did over 108 00:06:54,279 --> 00:07:00,560 Speaker 1: the other two. Uh, figure skating and gymnastics, Yeah, I did. 109 00:07:00,640 --> 00:07:04,840 Speaker 1: I did gymnastics and ballet. Um. I actually I am 110 00:07:04,920 --> 00:07:07,120 Speaker 1: kind of angry. I had a similar thing with gymnastics. 111 00:07:07,120 --> 00:07:09,119 Speaker 1: I stuck with it for year. I did it years years, years, 112 00:07:09,840 --> 00:07:13,120 Speaker 1: and then my teacher came to my house once, like 113 00:07:13,160 --> 00:07:14,520 Speaker 1: I didn't know she was coming, and she just kind 114 00:07:14,560 --> 00:07:16,600 Speaker 1: of dry unexpectedly, and it it was like, it's time for 115 00:07:16,600 --> 00:07:19,800 Speaker 1: you to compete, and I was like, i quit because 116 00:07:19,800 --> 00:07:23,440 Speaker 1: I I was so nervous. I'm not good enough to compete. 117 00:07:23,520 --> 00:07:26,320 Speaker 1: I wish I'm stuck with it. But oh man, yeah, 118 00:07:26,320 --> 00:07:28,080 Speaker 1: I feel like it would be great at gymnastics. There's 119 00:07:28,120 --> 00:07:32,480 Speaker 1: a timeline where I probably got third place somewhere. Yeah, 120 00:07:32,840 --> 00:07:35,679 Speaker 1: you could. You could totally actually be the Winter Soldier 121 00:07:36,320 --> 00:07:40,520 Speaker 1: if you had stuck with gymnastics. Man, you're right. Maybe 122 00:07:40,560 --> 00:07:44,960 Speaker 1: my alternate persona, whoever she is, maybe she stuck with 123 00:07:45,000 --> 00:07:50,400 Speaker 1: it all right. Anyway, I hope everyone's calmed down a 124 00:07:50,440 --> 00:07:57,040 Speaker 1: little bit. Alright, alright ballet Yes in Russian ballerina Anna 125 00:07:57,120 --> 00:08:01,080 Speaker 1: Pavlova was on tour in Australia in New Zealand, so yes, 126 00:08:01,200 --> 00:08:04,520 Speaker 1: spoiler alert, that is where the name of this dessert 127 00:08:04,640 --> 00:08:09,520 Speaker 1: comes from. Pavlova was a worldwide bona fide huge deal 128 00:08:09,840 --> 00:08:13,440 Speaker 1: at the time, and chefs around the globe named things 129 00:08:13,480 --> 00:08:17,560 Speaker 1: after her, like frog legs Ala Pavlova in France because 130 00:08:17,680 --> 00:08:21,119 Speaker 1: they were like her legs. Oh yeah, kind of weird. 131 00:08:21,160 --> 00:08:25,520 Speaker 1: It's weird. Yeah, I appreciate it. Pavlova ice cream. In 132 00:08:25,520 --> 00:08:28,880 Speaker 1: the United States, there's a recipe for dessert called strawberries 133 00:08:28,920 --> 00:08:32,079 Speaker 1: Pavlova from nineteen eleven out of Auckland, New Zealand, but 134 00:08:32,120 --> 00:08:35,280 Speaker 1: it's not really a Pavlova. It gets thrown around a 135 00:08:35,280 --> 00:08:38,160 Speaker 1: lot in this debate around who who invented it, but 136 00:08:39,360 --> 00:08:43,520 Speaker 1: not really the no. I would say it shouldn't be involved. 137 00:08:43,720 --> 00:08:46,760 Speaker 1: I mentioned it, but we should because it had the 138 00:08:46,800 --> 00:08:50,319 Speaker 1: same name, but it was a different dessert exactly m hmm. 139 00:08:51,480 --> 00:08:53,720 Speaker 1: And as you might guess, there are at least two 140 00:08:53,840 --> 00:08:57,360 Speaker 1: versions of this origin story. The New Zealand one goes 141 00:08:57,400 --> 00:09:00,320 Speaker 1: that while Anna Pavlovo was in New Zealand and nine, 142 00:09:00,600 --> 00:09:03,240 Speaker 1: a chef at a Wellington hotel wanted to create a 143 00:09:03,280 --> 00:09:06,400 Speaker 1: dessert in her honor, one that was reminiscent of her 144 00:09:06,440 --> 00:09:09,800 Speaker 1: two too. Yeah, and her two too at the time 145 00:09:09,960 --> 00:09:12,760 Speaker 1: was it was really beautiful. It was like um draped 146 00:09:12,760 --> 00:09:15,760 Speaker 1: in silk green roses and it was airy and BILLOWI, 147 00:09:17,000 --> 00:09:21,040 Speaker 1: so Pavlova dessert, Pavo say BILLOWI, I don't know if 148 00:09:21,040 --> 00:09:23,040 Speaker 1: you can apply that to dessert, but you know, you know, 149 00:09:23,080 --> 00:09:26,640 Speaker 1: what I mean. I think, I think you can totanks. 150 00:09:27,240 --> 00:09:30,280 Speaker 1: The Australian version is essentially the same thing, except the 151 00:09:30,280 --> 00:09:33,000 Speaker 1: hotel was in Perth, which is the only Australian city 152 00:09:33,040 --> 00:09:35,800 Speaker 1: I have not been to. Um, and the name was 153 00:09:35,840 --> 00:09:38,960 Speaker 1: inspired by a diner who proclaimed it to be Lie 154 00:09:38,960 --> 00:09:45,240 Speaker 1: does a like Anna Pavlova. Although I also read that 155 00:09:45,320 --> 00:09:50,480 Speaker 1: the first Australian recipe for a Pavlova. Um. Oh, there's 156 00:09:50,520 --> 00:09:52,559 Speaker 1: so much debate about that too. We'll get into that 157 00:09:52,679 --> 00:09:55,319 Speaker 1: a minute. Um, they just didn't call it a Pavlova. 158 00:09:55,480 --> 00:09:58,760 Speaker 1: So they were making a thing that was this dessert, 159 00:09:59,280 --> 00:10:03,680 Speaker 1: not calling it Pavlova. Right, So if you go down 160 00:10:03,720 --> 00:10:06,720 Speaker 1: that vein, New Zealanders say that they coined the name, 161 00:10:07,120 --> 00:10:12,080 Speaker 1: but Australia says that they invented them dessert. Okay, Yes, 162 00:10:12,600 --> 00:10:16,160 Speaker 1: the name in this version came along in as a 163 00:10:16,280 --> 00:10:20,400 Speaker 1: tribute to Pavlova after her death, courtesy of Howard Saxa 164 00:10:20,480 --> 00:10:25,120 Speaker 1: at the Esplanade Hotel in Perth, which is in Australia. 165 00:10:25,160 --> 00:10:31,480 Speaker 1: That's all very confusing, yes, okay, but but you know 166 00:10:31,520 --> 00:10:37,559 Speaker 1: who weighs in on this debate, The Oxford English Dictionary. 167 00:10:37,840 --> 00:10:42,959 Speaker 1: Dang it warranted a curse word did. According to them, 168 00:10:43,000 --> 00:10:45,880 Speaker 1: The first ession of the pavlova dessert happened in nine 169 00:10:47,120 --> 00:10:51,240 Speaker 1: courtesy of New Zealand's Davis Gellentine. Or should I say 170 00:10:51,240 --> 00:10:54,960 Speaker 1: a dessert called pavlova because unlike our modern iteration did 171 00:10:54,960 --> 00:10:59,199 Speaker 1: not involve meringue. People argue over whether it can rightfully 172 00:10:59,280 --> 00:11:03,960 Speaker 1: be called the pavlofa. It was multi layered jelly um, 173 00:11:04,000 --> 00:11:09,440 Speaker 1: but no meringue, so don't celebrate too quickly, New Zealand. 174 00:11:09,480 --> 00:11:11,800 Speaker 1: A lot of people point to that the Oxford English 175 00:11:11,840 --> 00:11:20,520 Speaker 1: Dictionary does, but hold on. Australians say that it was 176 00:11:20,600 --> 00:11:23,880 Speaker 1: an Australian chef who thought of adding meringue to this 177 00:11:24,480 --> 00:11:27,319 Speaker 1: already named pavlova dessert from New Zealand, so that they 178 00:11:27,360 --> 00:11:31,400 Speaker 1: should get the credit. This is all like so convoluted 179 00:11:31,400 --> 00:11:35,720 Speaker 1: and I love it, But twist, there's a twist. There 180 00:11:35,800 --> 00:11:40,480 Speaker 1: is a twist, according to New Zealander Dr Andrew paul Wood, 181 00:11:40,559 --> 00:11:46,559 Speaker 1: an Australian Annabelle you checked, ah, neither country can lay 182 00:11:46,559 --> 00:11:53,000 Speaker 1: claim to it. Nope, they give it to drumroll please Germany, 183 00:11:53,080 --> 00:11:58,520 Speaker 1: Greatman and U s A. You have to say it 184 00:11:58,559 --> 00:12:03,280 Speaker 1: like that, it's required. Uh No, We're not trying to 185 00:12:03,320 --> 00:12:06,120 Speaker 1: stare anything up. These are Australia and an Australian and 186 00:12:06,200 --> 00:12:10,520 Speaker 1: New Zealander. They spent two years digging through recipes, um, 187 00:12:10,679 --> 00:12:14,640 Speaker 1: and they found recipes for meringue based Pavlova Esque cakes 188 00:12:14,920 --> 00:12:18,120 Speaker 1: one d and fifty years before Anna Pavlova ever went 189 00:12:18,200 --> 00:12:21,480 Speaker 1: on this fabled tour in New Zealand and Australia. Yeah, 190 00:12:21,559 --> 00:12:24,040 Speaker 1: and they were looking to prove each other wrong by 191 00:12:24,080 --> 00:12:27,199 Speaker 1: the way they like rain into each other on Facebook, 192 00:12:27,360 --> 00:12:31,360 Speaker 1: like fight about New Zealand admitted into Australia did and 193 00:12:31,440 --> 00:12:33,800 Speaker 1: they were like, fine, we'll go research it. And then 194 00:12:33,800 --> 00:12:38,599 Speaker 1: they were like, oh oh yeah, and they researched it. 195 00:12:38,880 --> 00:12:41,240 Speaker 1: They did. They spent up to eighteen hours a day 196 00:12:41,880 --> 00:12:46,800 Speaker 1: delving through twenty thousand newspapers and ten thousand cookbooks. They 197 00:12:46,880 --> 00:12:49,000 Speaker 1: call themselves the Dock in the Frock and their website 198 00:12:49,080 --> 00:12:52,719 Speaker 1: is lovely. Um it's very tongue in cheek, so I 199 00:12:53,120 --> 00:12:58,880 Speaker 1: recommend it. Meanwhile, meringues had been around in Europe since 200 00:12:58,960 --> 00:13:03,200 Speaker 1: at least six teene. Recipes for it do show up 201 00:13:03,200 --> 00:13:07,679 Speaker 1: in a France, in Switzerland, spanisha wind torta, a cake 202 00:13:07,760 --> 00:13:10,160 Speaker 1: of meringue fruit and cream goes back to the eighteenth 203 00:13:10,200 --> 00:13:14,720 Speaker 1: century and the Austrian Habsburgs who loved it. They called it, quote, 204 00:13:14,960 --> 00:13:18,920 Speaker 1: one of the most stunning cakes. German immigrants brought similar 205 00:13:19,000 --> 00:13:23,160 Speaker 1: recipes with them to the American Midwest. Shown torta or 206 00:13:23,320 --> 00:13:27,199 Speaker 1: foam cake, which was often mispronounced as charm cake in 207 00:13:27,280 --> 00:13:31,240 Speaker 1: base a torta or kiss cake. One thing that helped 208 00:13:31,440 --> 00:13:35,960 Speaker 1: make meringue in general pretty popular, particularly among American housewives 209 00:13:36,120 --> 00:13:39,079 Speaker 1: at this time. Um, was the late eighteen hundreds in 210 00:13:39,320 --> 00:13:43,839 Speaker 1: innovation of the hand cranked egg beater. This was a 211 00:13:44,160 --> 00:13:48,199 Speaker 1: big deal. Yeah, yeah, because before you might spend upwards 212 00:13:48,240 --> 00:13:51,200 Speaker 1: of forty five minutes to get in meringue. Oh yeah, 213 00:13:51,320 --> 00:13:54,439 Speaker 1: just hand hand beating those egg whites. Um. I mean 214 00:13:54,760 --> 00:13:58,440 Speaker 1: even now you'll probably spend about twenty minutes beating egg 215 00:13:58,480 --> 00:14:02,160 Speaker 1: whites with an electric beater, like like ten to twenty, 216 00:14:02,240 --> 00:14:08,360 Speaker 1: depending on you know, your ferocity, your vorocity or your 217 00:14:08,400 --> 00:14:13,000 Speaker 1: electric feater's ferocity. You know, honestly, it's both. I gotta 218 00:14:13,040 --> 00:14:15,679 Speaker 1: work together, you do. I think we saw one of 219 00:14:15,760 --> 00:14:22,960 Speaker 1: these handcrake egg beaters. Yeah, it's so fabby Southern Southern 220 00:14:23,120 --> 00:14:28,360 Speaker 1: Food and beverage that one. Yes, yes, Um, it's a Lovely, 221 00:14:28,800 --> 00:14:31,280 Speaker 1: Lovely museum had a table full of what looks like 222 00:14:31,360 --> 00:14:34,440 Speaker 1: torture devices that are actually just old cooking devices that 223 00:14:34,520 --> 00:14:39,080 Speaker 1: you can play with. Highly recommend that's in New Orleans. Yes, 224 00:14:39,320 --> 00:14:44,800 Speaker 1: um Don Thornton called this handcrake egg beater America's greatest invention. 225 00:14:45,880 --> 00:14:51,240 Speaker 1: Strong words and so if okay, if this is true, 226 00:14:51,640 --> 00:14:56,080 Speaker 1: how did how did this not yet named pavlova pavlova 227 00:14:56,160 --> 00:14:59,840 Speaker 1: type dessert make its way to Australia and New Zealand 228 00:15:01,160 --> 00:15:06,200 Speaker 1: back of a corn starch box. Yeah, well that's according 229 00:15:06,200 --> 00:15:08,120 Speaker 1: to the two researchers. And I mean you can, yeah, 230 00:15:08,320 --> 00:15:14,240 Speaker 1: it seems legit. So corn starch is a generally accepted 231 00:15:14,400 --> 00:15:18,480 Speaker 1: ingredient in pavlovo in. An American corn starch company, William 232 00:15:18,560 --> 00:15:22,240 Speaker 1: Dryer's my Zenna circa eighteen sixty four, put a recipe 233 00:15:22,320 --> 00:15:26,200 Speaker 1: for pavlova on its box to showcase something that you 234 00:15:26,280 --> 00:15:29,000 Speaker 1: could make with it, and at some point exported this 235 00:15:29,160 --> 00:15:33,600 Speaker 1: product to New Zealand sometime in the nineties. That's what 236 00:15:33,920 --> 00:15:38,240 Speaker 1: is believed by New Zealand cookbooks had twenty one recipes 237 00:15:38,400 --> 00:15:42,040 Speaker 1: for pavlova. Australia didn't get a printed one until that 238 00:15:42,120 --> 00:15:44,600 Speaker 1: same year. Again, that is disputed because of the name 239 00:15:44,680 --> 00:15:49,520 Speaker 1: and that what it actually Okay, okay, yes, yes, some 240 00:15:49,640 --> 00:15:53,120 Speaker 1: people going back to that ve the hotel in Perth 241 00:15:53,600 --> 00:15:56,360 Speaker 1: say that that was Pavlovo. It's just a Pavlova by 242 00:15:56,400 --> 00:16:00,280 Speaker 1: a different name. Anyway, If we go back to the 243 00:16:00,360 --> 00:16:03,320 Speaker 1: US and the nineties, we get forgotten cake, which is 244 00:16:03,360 --> 00:16:05,480 Speaker 1: a maringue cake that is placed in an oven set 245 00:16:05,560 --> 00:16:08,520 Speaker 1: to high heat. It's turned off and left for eight 246 00:16:08,600 --> 00:16:12,520 Speaker 1: hours forgotten. And there was a shift too, because the 247 00:16:12,600 --> 00:16:15,400 Speaker 1: cake went from one with fruit jelly filling to a 248 00:16:15,480 --> 00:16:19,720 Speaker 1: meringue topped with cream and fruit. Huh. Yes, okay, Right 249 00:16:19,760 --> 00:16:22,960 Speaker 1: before we came into record, I found this academic paper 250 00:16:24,320 --> 00:16:29,360 Speaker 1: on ironic nationalism and performative feminism and Pavlova. I'm so 251 00:16:29,600 --> 00:16:31,280 Speaker 1: angry I've found it right before we came in. But 252 00:16:32,240 --> 00:16:37,720 Speaker 1: it touched on how this dessert took a hit because 253 00:16:37,760 --> 00:16:41,000 Speaker 1: of egg rashen ng during wartime and then um and 254 00:16:41,120 --> 00:16:45,120 Speaker 1: experienced this post war rebound and it kind of became 255 00:16:45,280 --> 00:16:49,080 Speaker 1: for for a little while, this dessert that was associated 256 00:16:49,080 --> 00:16:52,880 Speaker 1: with like showiness, like dinner parties. It was expensive and 257 00:16:52,920 --> 00:16:56,160 Speaker 1: it was it was a way for women, particularly to 258 00:16:56,400 --> 00:16:59,360 Speaker 1: like show off their kind of defemininity, which is what 259 00:16:59,480 --> 00:17:01,880 Speaker 1: you want. Oh sure, yeah, so sort of like sort 260 00:17:01,920 --> 00:17:04,879 Speaker 1: of like aspects and um and other gel and gelatin 261 00:17:04,960 --> 00:17:08,920 Speaker 1: desserts over here. Yeah, exactly. You were showing like, look 262 00:17:08,960 --> 00:17:11,520 Speaker 1: at this beautiful thing. Look at the time and money 263 00:17:11,600 --> 00:17:15,200 Speaker 1: I have to spend doing this exactly. Um. And this 264 00:17:15,320 --> 00:17:21,680 Speaker 1: paper said that by the nineteen fifties, Pavlova's popularity had 265 00:17:21,760 --> 00:17:27,359 Speaker 1: solidified in both countries. With this solidified popularity, in the 266 00:17:27,440 --> 00:17:30,840 Speaker 1: mid sixties, this British couple were living in Duneda, New Zealand, 267 00:17:31,080 --> 00:17:36,000 Speaker 1: founded Cowl's coffee shop and this cafees Pavlova's became so 268 00:17:36,200 --> 00:17:39,040 Speaker 1: popular that they wound up opening dedicated bakries starting in 269 00:17:39,080 --> 00:17:42,240 Speaker 1: the nineteen seventies and began distributing two supermarkets all over 270 00:17:42,280 --> 00:17:48,639 Speaker 1: the country. In both New Zealand and Australia. Nominated the 271 00:17:48,680 --> 00:17:52,080 Speaker 1: Pavlova for a fundraiser when asked by Samoa Um to 272 00:17:52,240 --> 00:17:56,400 Speaker 1: bring like a national dessert, and when David Burton wrote 273 00:17:56,400 --> 00:17:59,960 Speaker 1: about it, he said, quote the fury resounded in the 274 00:18:00,119 --> 00:18:06,000 Speaker 1: national press of both countries. The theory love it resounding fury. 275 00:18:08,000 --> 00:18:11,280 Speaker 1: I found a commercial for a New Zealand insurance company 276 00:18:11,400 --> 00:18:14,840 Speaker 1: that claimed everyone is always stealing your stuff, New Zealand, 277 00:18:14,960 --> 00:18:17,760 Speaker 1: that's why you need insurance, and it ended on an 278 00:18:17,800 --> 00:18:24,480 Speaker 1: image of the Pavlova. Snap yep insurance company. Snap, I 279 00:18:24,600 --> 00:18:30,679 Speaker 1: love it. Okay, So this this is what we present 280 00:18:30,800 --> 00:18:36,960 Speaker 1: to you again, researchers. We are just we find the 281 00:18:37,040 --> 00:18:40,320 Speaker 1: information and um we put it out there. Yes, uh, 282 00:18:40,560 --> 00:18:44,840 Speaker 1: we're not taking sides, we you know. Yeah, I apologize 283 00:18:44,840 --> 00:18:48,200 Speaker 1: about my very triumphant USA champ but that wasn't me 284 00:18:48,280 --> 00:18:52,320 Speaker 1: taking a side. It was just dramatic reading of the facts. Yeah, 285 00:18:53,080 --> 00:18:56,280 Speaker 1: I like dramatic reading. I think everyone who listens to 286 00:18:56,359 --> 00:18:59,720 Speaker 1: the show probably knows that. Probably you're both winners in 287 00:18:59,800 --> 00:19:02,720 Speaker 1: our book, though, New Zealand and Australia, because you took 288 00:19:02,800 --> 00:19:05,600 Speaker 1: this dessert and you ran with it. Yes, no one 289 00:19:05,680 --> 00:19:11,399 Speaker 1: embraced it with the same fur for as you did. Well, okay, 290 00:19:11,760 --> 00:19:14,159 Speaker 1: this debate is certainly enough to have kept all of 291 00:19:14,280 --> 00:19:20,400 Speaker 1: us on our toes belly. Another thing that can keep 292 00:19:20,440 --> 00:19:24,440 Speaker 1: you on your proverbial toes is um is the anxiety 293 00:19:24,840 --> 00:19:29,640 Speaker 1: that creating a Pavlova can create. And you luckily there's 294 00:19:29,720 --> 00:19:32,000 Speaker 1: some science to help you out, and we'll be back 295 00:19:32,040 --> 00:19:33,960 Speaker 1: with that after we get back from a quick break 296 00:19:34,000 --> 00:19:45,280 Speaker 1: for a word from our sponsor, and we're back. Thank 297 00:19:45,320 --> 00:19:47,800 Speaker 1: you sponsor, Yes, thank you, and we are back with 298 00:19:47,920 --> 00:19:52,520 Speaker 1: another eggy science segment. More egg science, more egg science, 299 00:19:52,680 --> 00:19:57,359 Speaker 1: because morangue, y'all is person nikitty. Um, what you're aiming 300 00:19:57,440 --> 00:19:59,920 Speaker 1: to do here is beat your egg whites and sugar 301 00:20:00,040 --> 00:20:03,000 Speaker 1: together until they're just stiff enough to hold up in 302 00:20:03,040 --> 00:20:05,680 Speaker 1: the oven, until the heat confirm them and set the structure. 303 00:20:06,080 --> 00:20:09,040 Speaker 1: If you underbeat, you'll get soft collapsed gloop, and if 304 00:20:09,040 --> 00:20:12,520 Speaker 1: you overbeat, you'll get stiff collapsed gloup. So let's break 305 00:20:12,520 --> 00:20:14,399 Speaker 1: down the science of what's happening when you make meringue, 306 00:20:14,440 --> 00:20:17,200 Speaker 1: and then we'll add in some some troubleshooting tips towards 307 00:20:17,240 --> 00:20:21,399 Speaker 1: the end. Okay, So, when you're making a meringue for 308 00:20:21,520 --> 00:20:24,280 Speaker 1: a pavlova or any other purpose, you're only using the 309 00:20:24,359 --> 00:20:27,240 Speaker 1: whites of the egg. And that's because the yolks contain fats, 310 00:20:27,440 --> 00:20:32,760 Speaker 1: which would ruin the structure. Egg whites are about protein. 311 00:20:33,560 --> 00:20:35,960 Speaker 1: And now what you're looking to do here is create 312 00:20:36,080 --> 00:20:40,560 Speaker 1: a network of stable bubbles in those egg whites. Think 313 00:20:40,640 --> 00:20:43,480 Speaker 1: think of that foamy texture of meringue. Um, it's exactly 314 00:20:43,560 --> 00:20:45,960 Speaker 1: the way that bubbles in like straight up water do 315 00:20:46,119 --> 00:20:49,000 Speaker 1: not behave because you can use a whip to beat 316 00:20:49,040 --> 00:20:52,240 Speaker 1: air bubbles into water, but they'll release out quickly. Water 317 00:20:52,320 --> 00:20:57,159 Speaker 1: molecules stick together electrically speaking, and push air out. But 318 00:20:57,280 --> 00:20:59,560 Speaker 1: in an egg white, you've got those proteins to work with. 319 00:21:00,359 --> 00:21:02,000 Speaker 1: A thing that we didn't get to talk about in 320 00:21:02,040 --> 00:21:05,520 Speaker 1: our Deviled Egg episode was how those proteins behave when 321 00:21:05,600 --> 00:21:09,560 Speaker 1: you expose them to manual whipping um. But as it 322 00:21:09,640 --> 00:21:11,480 Speaker 1: turns out, it's pretty much the same thing that happens 323 00:21:11,600 --> 00:21:15,879 Speaker 1: during heating, because heating, after all, means you're agitating the 324 00:21:16,000 --> 00:21:19,000 Speaker 1: molecules of a substance. You're making them bounce around into 325 00:21:19,080 --> 00:21:23,520 Speaker 1: each other, either manual or heat. Agitation results in the 326 00:21:23,600 --> 00:21:28,199 Speaker 1: proteins and egg whites unfurling. These proteins are are chains 327 00:21:28,320 --> 00:21:32,200 Speaker 1: that contain both hydrophilic bits and hydrophobic bits. They start 328 00:21:32,240 --> 00:21:34,320 Speaker 1: out curled up in these we bundles with their with 329 00:21:34,359 --> 00:21:37,200 Speaker 1: their water loving bits on the outside hanging onto the 330 00:21:37,200 --> 00:21:40,480 Speaker 1: egg whites water molecules and the water fearing bits safe 331 00:21:40,520 --> 00:21:43,880 Speaker 1: and wrapped up on the inside. Agitation makes them unfurl 332 00:21:44,080 --> 00:21:47,600 Speaker 1: and uh Once unfurled, the water fearing bits will start 333 00:21:47,640 --> 00:21:49,560 Speaker 1: connecting up with one another for being a sort of 334 00:21:49,640 --> 00:21:52,360 Speaker 1: a lattice or or matrix. And you want to start 335 00:21:52,400 --> 00:21:54,880 Speaker 1: with room temperature eggs for this reason because cold egg 336 00:21:54,920 --> 00:21:58,800 Speaker 1: proteins will take longer to unfurl and link up extra 337 00:21:58,920 --> 00:22:01,439 Speaker 1: arm time. Don't want it, or maybe you do. I mean, 338 00:22:01,680 --> 00:22:05,800 Speaker 1: you know you're looking for a workout, You choose your battles. Meanwhile, 339 00:22:06,160 --> 00:22:08,680 Speaker 1: the other thing that's happening during whipping is that you're 340 00:22:08,720 --> 00:22:12,320 Speaker 1: introducing pockets of air into the mix. And now it 341 00:22:12,440 --> 00:22:17,560 Speaker 1: might sound counterintuitive, but the air ads structure. That's because 342 00:22:17,640 --> 00:22:21,680 Speaker 1: the air gives the water fearing bits something to move 343 00:22:21,800 --> 00:22:24,639 Speaker 1: toward and something to kind of shape themselves around. The 344 00:22:24,720 --> 00:22:27,439 Speaker 1: water loving bits will happily grab onto the water molecules 345 00:22:27,560 --> 00:22:29,840 Speaker 1: um and the water fearing bits will therefore kind of 346 00:22:29,920 --> 00:22:32,760 Speaker 1: stick out into the air all willie nilly, But then 347 00:22:32,760 --> 00:22:35,720 Speaker 1: they can link up forming their own like we safe 348 00:22:35,800 --> 00:22:39,960 Speaker 1: surfaces around the air bubbles away from the water. This also, 349 00:22:40,200 --> 00:22:43,040 Speaker 1: like like elbow, holds the water molecules far enough away 350 00:22:43,080 --> 00:22:46,560 Speaker 1: from one another that their electrical attraction will lessen and 351 00:22:46,920 --> 00:22:49,879 Speaker 1: they'll be okay with like spreading out and allowing the 352 00:22:49,920 --> 00:22:54,200 Speaker 1: air bubbles to hang around. Yeah, you can think of 353 00:22:54,280 --> 00:22:57,680 Speaker 1: it like a Okay, like if you're a shy nerd 354 00:22:58,200 --> 00:23:03,040 Speaker 1: in a group of outgoing nerds, like just for example, 355 00:23:03,200 --> 00:23:06,159 Speaker 1: not from personal experience at all, if you're like a 356 00:23:06,240 --> 00:23:08,520 Speaker 1: sci fi weirdo who's hanging out with a bunch of 357 00:23:08,600 --> 00:23:13,000 Speaker 1: like theater weirdos, Okay, you'll go to a party the 358 00:23:13,080 --> 00:23:18,840 Speaker 1: shy one, you know me, maybe just this example, hypothetically, 359 00:23:19,119 --> 00:23:20,760 Speaker 1: it's going to kind of stick in the middle of 360 00:23:20,840 --> 00:23:24,440 Speaker 1: the click until some kind of action exposes you to 361 00:23:24,600 --> 00:23:27,560 Speaker 1: air and then you're like, oh, oh, this this is 362 00:23:27,640 --> 00:23:30,679 Speaker 1: great actually, And is that a person wearing a buffy 363 00:23:30,760 --> 00:23:34,240 Speaker 1: T shirt? Let me make fast friends with them? Yeah, 364 00:23:35,000 --> 00:23:39,159 Speaker 1: And so the two social fearing folks form a solid 365 00:23:39,320 --> 00:23:41,920 Speaker 1: but like maybe kind of an arms length bond with 366 00:23:42,000 --> 00:23:44,480 Speaker 1: each other. They're in a little air pocket, if you will, 367 00:23:45,040 --> 00:23:47,440 Speaker 1: while the social loving folks will bond up in the 368 00:23:47,520 --> 00:23:52,040 Speaker 1: thick of the crowd. Oh yeah, yeah, that makes sense, 369 00:23:52,400 --> 00:23:57,880 Speaker 1: definitely not not you know I mum. So anyway, then 370 00:23:58,520 --> 00:24:01,639 Speaker 1: to this mixture the egg whites more than the people, 371 00:24:01,960 --> 00:24:05,719 Speaker 1: you add sugar because sugar will keep the structure stable 372 00:24:06,040 --> 00:24:08,840 Speaker 1: by also bonding with the water molecules and preventing them 373 00:24:08,880 --> 00:24:13,720 Speaker 1: from evaporating out so quickly during baking. The same goes 374 00:24:13,760 --> 00:24:16,720 Speaker 1: for adding a little bit of corn starch, and in 375 00:24:17,000 --> 00:24:19,520 Speaker 1: our metaphor, I guess this is like how adding booze 376 00:24:19,560 --> 00:24:23,040 Speaker 1: to a party you will help keep people around. Yeah. Sure, 377 00:24:23,960 --> 00:24:26,080 Speaker 1: you don't want to add the sugar or corn starch 378 00:24:26,160 --> 00:24:28,520 Speaker 1: too early though, because it will interfere with the with 379 00:24:28,600 --> 00:24:32,000 Speaker 1: the protein structure setting up. Same with booze. I guess 380 00:24:32,040 --> 00:24:34,040 Speaker 1: really like too much too early is not helpful to 381 00:24:34,160 --> 00:24:39,120 Speaker 1: a party. Nope, but it will be an interesting story later. 382 00:24:40,000 --> 00:24:41,560 Speaker 1: I guess it does depend on what kind of party 383 00:24:41,600 --> 00:24:45,840 Speaker 1: you're looking for. Um. Okay, So, once you've got this 384 00:24:46,119 --> 00:24:49,880 Speaker 1: sugar and egg white mixture, baking it at a nice 385 00:24:50,040 --> 00:24:53,760 Speaker 1: low temperature will let those egg proteins stiffen up and 386 00:24:54,119 --> 00:24:57,600 Speaker 1: set the meringue. And I don't I think my metaphor 387 00:24:57,680 --> 00:25:00,720 Speaker 1: is collapsing at that part. But sp can of collapsing, 388 00:25:01,680 --> 00:25:03,640 Speaker 1: like I said at the top of the section, under 389 00:25:03,880 --> 00:25:08,680 Speaker 1: or overbeating can lead to a sad flat Pavlova. In 390 00:25:08,720 --> 00:25:11,760 Speaker 1: the case of overbeating, you forced your proteins to make 391 00:25:11,880 --> 00:25:15,359 Speaker 1: too many connections with one another, which can force water 392 00:25:15,560 --> 00:25:18,120 Speaker 1: out of the structure, and you do need the water 393 00:25:18,200 --> 00:25:21,600 Speaker 1: in there because because when it escapes a steam during cooking, 394 00:25:22,280 --> 00:25:25,119 Speaker 1: after the structure has set uh, it leaves little air 395 00:25:25,200 --> 00:25:27,840 Speaker 1: pockets where the water used to be, creating a foamier 396 00:25:28,119 --> 00:25:31,960 Speaker 1: foam Yeah. Um, so so you can. You can prevent 397 00:25:32,480 --> 00:25:35,159 Speaker 1: overbeating by adding a little vinegar or lemon juice or 398 00:25:35,200 --> 00:25:39,160 Speaker 1: like whatever acid to the meringue batter, which will neutralize 399 00:25:39,400 --> 00:25:42,160 Speaker 1: some of the protein molecules and prevent them from from 400 00:25:42,240 --> 00:25:46,640 Speaker 1: linking up too much. M h. Another thing that will 401 00:25:46,680 --> 00:25:49,399 Speaker 1: interfere with the structure is fats. They'll they'll coat the 402 00:25:49,440 --> 00:25:52,800 Speaker 1: air bubbles and prevent your your proteins from linking up correctly, 403 00:25:53,480 --> 00:25:56,280 Speaker 1: which means that for best results, UH, don't touch your 404 00:25:56,280 --> 00:25:59,679 Speaker 1: egg whites with your dirty human hands while you're separating them, 405 00:25:59,680 --> 00:26:01,720 Speaker 1: because oils on your fingers can make their way in 406 00:26:01,800 --> 00:26:04,520 Speaker 1: that way. Also, make sure that no egg yolk gets 407 00:26:04,560 --> 00:26:07,400 Speaker 1: in that's the part that contains the fats, and use 408 00:26:07,480 --> 00:26:10,840 Speaker 1: a metal or glass bowl to whip in. Uh. Fats 409 00:26:10,920 --> 00:26:13,440 Speaker 1: stick to plastics more readily than to metal or glass, 410 00:26:13,480 --> 00:26:16,080 Speaker 1: so plastic bowls, no matter how well you wash them. 411 00:26:16,359 --> 00:26:21,880 Speaker 1: UM can spell doom doom, not doom doom for extra 412 00:26:21,920 --> 00:26:24,040 Speaker 1: best results, wipe down your bowl with a little bit 413 00:26:24,080 --> 00:26:27,720 Speaker 1: of lemon juice before you start. Oh yeah, if you 414 00:26:27,800 --> 00:26:30,800 Speaker 1: suspect that you have overbeaten your eggs, like they're clumping 415 00:26:30,920 --> 00:26:33,160 Speaker 1: and kind of leaking water, you can add a fresh 416 00:26:33,160 --> 00:26:35,439 Speaker 1: egg white and beat again until the mixture is shining 417 00:26:35,440 --> 00:26:38,960 Speaker 1: and smooth. Or you can try that. I mean, it's 418 00:26:39,000 --> 00:26:43,280 Speaker 1: not guaranteed, but it might help. Okay, good to know. Yeah, 419 00:26:43,720 --> 00:26:47,600 Speaker 1: and if against all efforts, you're meringue cracks or deflates 420 00:26:47,640 --> 00:26:50,520 Speaker 1: in the oven, like y'all, like it might be less pretty, 421 00:26:50,560 --> 00:26:53,119 Speaker 1: but like it's probably still gonna taste Okay. Um, you 422 00:26:53,240 --> 00:26:54,960 Speaker 1: might need a little bit more like wet topping, like 423 00:26:55,000 --> 00:26:57,760 Speaker 1: whipped cream or whatever to make up the texture. No 424 00:26:58,000 --> 00:27:02,560 Speaker 1: knows more whipped cream. That sounds like hell to me. 425 00:27:03,760 --> 00:27:09,840 Speaker 1: I love whipped cream. There's nothing bad about it. Oh man, 426 00:27:10,800 --> 00:27:16,320 Speaker 1: do that episode? Oh geez okay mmmmm and uh yeah, 427 00:27:16,520 --> 00:27:21,200 Speaker 1: that's that's my Eggy Science segment. Love it. I yeah, 428 00:27:22,800 --> 00:27:27,720 Speaker 1: I've successfully made bring one, but I did do it. 429 00:27:27,840 --> 00:27:30,640 Speaker 1: Like usually recipes, the good ones will say, like, yeah, 430 00:27:30,680 --> 00:27:32,760 Speaker 1: I used to use the metal bowl and make sure 431 00:27:32,800 --> 00:27:37,320 Speaker 1: it's clean and all of this, a little cornstarch do 432 00:27:37,480 --> 00:27:39,680 Speaker 1: the Yeah, a little bit of a little bit of acid. Sure, 433 00:27:40,840 --> 00:27:43,280 Speaker 1: it's good to know why it is. It is good. 434 00:27:43,600 --> 00:27:46,080 Speaker 1: I love I just take for a grade and oh, 435 00:27:46,200 --> 00:27:48,520 Speaker 1: this is about how you do it now. I learned 436 00:27:48,760 --> 00:27:51,520 Speaker 1: so much from your Lauren. I learned so much from you. 437 00:27:52,760 --> 00:27:55,200 Speaker 1: That's why we make a great team. It is a 438 00:27:55,320 --> 00:28:03,240 Speaker 1: great podcasting team. Perhaps a contra virtual topic we present it, 439 00:28:03,400 --> 00:28:07,760 Speaker 1: but yeah, yeah, no, it's it's okay. Yeah, And and 440 00:28:07,840 --> 00:28:09,200 Speaker 1: I think I think we made our way through it 441 00:28:09,359 --> 00:28:13,879 Speaker 1: fairly well. I think so. I always love I I 442 00:28:14,080 --> 00:28:16,200 Speaker 1: love when I find out a dessert are a food 443 00:28:16,320 --> 00:28:18,480 Speaker 1: is named after somebody. That's one of my favorite things. 444 00:28:18,880 --> 00:28:24,639 Speaker 1: Oh yeah, yeah, geez. I hope that. I hope that somehow, 445 00:28:24,960 --> 00:28:28,119 Speaker 1: like someone some like someone somewhere appreciates the legacy of 446 00:28:28,200 --> 00:28:32,240 Speaker 1: their relative having this. Oh oh I would Yeah. I've 447 00:28:32,280 --> 00:28:35,320 Speaker 1: said before one of my goals is to have a 448 00:28:35,400 --> 00:28:40,240 Speaker 1: food named after me. I want a sandwich or simple. Well, 449 00:28:40,480 --> 00:28:44,280 Speaker 1: we're working towards it every day, every episode, getting one 450 00:28:44,280 --> 00:28:47,440 Speaker 1: step closer, one step closer. But I think that about 451 00:28:47,520 --> 00:28:51,520 Speaker 1: brings us to the end of this episode and to listener, 452 00:28:54,360 --> 00:28:57,920 Speaker 1: M like, USA, okay, cool. I always love it when 453 00:28:57,960 --> 00:29:00,720 Speaker 1: you get it because sometimes I'm over there a mess. 454 00:29:03,680 --> 00:29:07,960 Speaker 1: It's all up here, all up here. Um. So I 455 00:29:08,040 --> 00:29:11,760 Speaker 1: have two short ones that are tips. One is from Tory, 456 00:29:11,960 --> 00:29:14,280 Speaker 1: who wrote, I just finished listening to your onion episode 457 00:29:14,320 --> 00:29:17,280 Speaker 1: and I'm surprised you didn't mention my favorite onion cutting tip. 458 00:29:17,920 --> 00:29:21,280 Speaker 1: Chewing minty gum while chopping an onion greatly reduces the 459 00:29:21,360 --> 00:29:26,920 Speaker 1: crying factor and compats the strongest smell. Interesting, Um, I 460 00:29:27,040 --> 00:29:31,440 Speaker 1: thought you know the timing as we just did mint s. Yeah, 461 00:29:31,600 --> 00:29:34,080 Speaker 1: folks out there, if you're looking for if your your 462 00:29:34,120 --> 00:29:38,800 Speaker 1: onion goggles, aren't you give this a try? And this 463 00:29:39,000 --> 00:29:42,280 Speaker 1: tip from Cassie. My friend and I hard boiled about 464 00:29:42,280 --> 00:29:44,720 Speaker 1: a dozen eggs each for our work trip this week. 465 00:29:45,240 --> 00:29:47,000 Speaker 1: And I want to share a tip my mom shared 466 00:29:47,000 --> 00:29:49,280 Speaker 1: with me as a kid for hard to peel eggs. 467 00:29:49,680 --> 00:29:52,440 Speaker 1: Simply crack the shell and start a small portion and 468 00:29:52,520 --> 00:29:55,800 Speaker 1: slip the spoon under the shell to separate the shell 469 00:29:55,920 --> 00:29:59,360 Speaker 1: and membrane from the egg. Oh yeah, yeah, I've watched 470 00:29:59,400 --> 00:30:02,880 Speaker 1: people do that one and it's it's like magic. Yeah, 471 00:30:03,200 --> 00:30:05,320 Speaker 1: it's intense. I'll have to share with them. Like I said, 472 00:30:05,400 --> 00:30:09,520 Speaker 1: she hates she hates peeling hard boiled eggs, so maybe yeah, 473 00:30:09,560 --> 00:30:12,640 Speaker 1: that's the way for her. I've got a passover sad 474 00:30:12,680 --> 00:30:16,480 Speaker 1: are coming up, so I'll have to remember that report back. 475 00:30:16,600 --> 00:30:20,480 Speaker 1: Oh absolutely, well do, Kristen wrote, I hail from the 476 00:30:20,520 --> 00:30:24,000 Speaker 1: pretzel State, I mean Pennsylvania. We definitely do take our 477 00:30:24,040 --> 00:30:27,880 Speaker 1: pretzels seriously. Many families have their favorite company of both 478 00:30:27,920 --> 00:30:30,960 Speaker 1: pretzels and potato chips. It is a point of Pennsylvania 479 00:30:31,040 --> 00:30:33,880 Speaker 1: Dutch tradition slash habit to have a dessert with both 480 00:30:33,920 --> 00:30:36,560 Speaker 1: sweet and salty. The salty is often in the form 481 00:30:36,640 --> 00:30:39,239 Speaker 1: of pretzels. Growing up, would have our meal and then 482 00:30:39,360 --> 00:30:41,600 Speaker 1: Dad would grab the pretzel jar. Yes, we had a 483 00:30:41,640 --> 00:30:45,120 Speaker 1: particular canister that was used for solely holding pretzels. Dinner 484 00:30:45,280 --> 00:30:47,320 Speaker 1: was not officially over until we had all had a 485 00:30:47,360 --> 00:30:50,680 Speaker 1: few pretzels. For my wedding, my husband and I skipped 486 00:30:50,680 --> 00:30:53,080 Speaker 1: having cake, and instead it didn't ice cream Sunday bar 487 00:30:53,360 --> 00:30:56,120 Speaker 1: who to stand in for the traditional cake feeding. We 488 00:30:56,240 --> 00:30:59,600 Speaker 1: fed each other ice cream on pretzels. All this to say, 489 00:31:00,000 --> 00:31:02,440 Speaker 1: your estimate that Pennsylvania residents eat about twelve pounds of 490 00:31:02,440 --> 00:31:09,760 Speaker 1: pretzels sounds right on. I love it pretzels. That's beautiful. 491 00:31:13,600 --> 00:31:16,200 Speaker 1: I have a real newfound appreciation for pretzels. I think 492 00:31:16,240 --> 00:31:20,200 Speaker 1: I took up for granted, Yeah, yeah, I hadn't. Oh man, 493 00:31:22,640 --> 00:31:24,840 Speaker 1: we're both just like thinking about you. We're just like 494 00:31:24,960 --> 00:31:27,080 Speaker 1: dead air, and we're both like looking off into the 495 00:31:27,080 --> 00:31:32,920 Speaker 1: middle distance America face making America face. Um. Yeah, I've 496 00:31:33,440 --> 00:31:35,520 Speaker 1: this has been that. That episode is one that inspired 497 00:31:35,520 --> 00:31:37,120 Speaker 1: a lot of people to write in, so keep that up. 498 00:31:37,440 --> 00:31:40,520 Speaker 1: And also we wanted to bring back our request for 499 00:31:40,680 --> 00:31:43,720 Speaker 1: pictures of pets with food names. Oh yeah, yeah. We 500 00:31:43,840 --> 00:31:48,360 Speaker 1: realized in talking to producer Andrew before the show that, 501 00:31:48,600 --> 00:31:51,960 Speaker 1: um that yeah, he came on long after we last 502 00:31:52,080 --> 00:31:55,800 Speaker 1: made that request. Um. And we just really like pictures 503 00:31:56,000 --> 00:31:58,920 Speaker 1: of pets, y'all. And some of some of you have 504 00:31:59,640 --> 00:32:03,520 Speaker 1: the best ones, and some of them have excellent names, 505 00:32:03,720 --> 00:32:06,920 Speaker 1: and we would love we would love to see them, yes, 506 00:32:07,320 --> 00:32:10,200 Speaker 1: or renewing the call. Yeah, maybe people have already sent 507 00:32:10,320 --> 00:32:13,680 Speaker 1: in pictures. You've got new pictures, oh yeah, yeah, don't 508 00:32:13,800 --> 00:32:17,920 Speaker 1: feel poorly about doubling up. No, but maybe there's some 509 00:32:18,120 --> 00:32:20,440 Speaker 1: some some new topics we've covered. Maybe maybe you've got 510 00:32:20,480 --> 00:32:23,920 Speaker 1: a pretzel or an onion in your house. Oh those 511 00:32:23,960 --> 00:32:31,040 Speaker 1: are both good pet names, right, all right, so request made. Yes, 512 00:32:31,720 --> 00:32:36,200 Speaker 1: I think onion especially because like it's because it bites. Yeah, 513 00:32:37,440 --> 00:32:40,200 Speaker 1: I like it. I like it. Oh, anyway, maybe we're 514 00:32:40,200 --> 00:32:44,080 Speaker 1: giving people ideas to um. Thanks to all of them 515 00:32:44,320 --> 00:32:46,000 Speaker 1: for writing in. If you would like to write to us, 516 00:32:46,080 --> 00:32:48,520 Speaker 1: you can our emails hello at savor pod dot com. 517 00:32:48,680 --> 00:32:52,200 Speaker 1: We're also on social media. You can find us on Twitter, Instagram, 518 00:32:52,520 --> 00:32:55,480 Speaker 1: and Facebook. That's the other one. Yes, all at savor 519 00:32:55,560 --> 00:32:58,080 Speaker 1: pod would love to hear from you. Savor is a 520 00:32:58,120 --> 00:33:00,520 Speaker 1: production of I Heart Radio and Stuff Media. For more 521 00:33:00,600 --> 00:33:03,000 Speaker 1: podcasts from my heart Radio, visit the I Heart Radio app, 522 00:33:03,120 --> 00:33:05,920 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 523 00:33:06,400 --> 00:33:09,040 Speaker 1: Thanks as always to our super producers Andrew Howard and 524 00:33:09,080 --> 00:33:11,240 Speaker 1: Dylan Fagan. Thanks to you for listening, and we hope 525 00:33:11,280 --> 00:33:12,880 Speaker 1: that lots more good things are coming your way.