1 00:00:08,720 --> 00:00:10,959 Speaker 1: Hello, and welcome to Saber production of I Heart Radio. 2 00:00:11,000 --> 00:00:13,400 Speaker 1: I'm Annie Reese and I'm Lauren Vocal Bam, and today 3 00:00:13,480 --> 00:00:17,759 Speaker 1: we have an episode for you about nilki. Yes, and 4 00:00:17,800 --> 00:00:23,280 Speaker 1: I'm already stressed about pronouncing. But I'm going to endeavor 5 00:00:24,400 --> 00:00:28,200 Speaker 1: to not let that stress impact the fun that we're 6 00:00:28,200 --> 00:00:30,520 Speaker 1: going to have. Yeah, because this is a This is 7 00:00:30,560 --> 00:00:36,479 Speaker 1: a delightful episode. Yeah, it is. It is. Is there 8 00:00:36,479 --> 00:00:39,800 Speaker 1: any particular reason it was on your mind? I think 9 00:00:39,920 --> 00:00:42,440 Speaker 1: niuki are always on my mind, like like that's one 10 00:00:42,440 --> 00:00:44,879 Speaker 1: of those baseline like why am I not eating this 11 00:00:45,080 --> 00:00:47,920 Speaker 1: right now kind of foods. Maybe I was looking at 12 00:00:47,960 --> 00:00:49,440 Speaker 1: a menu and I saw them and I was like, 13 00:00:49,479 --> 00:00:52,200 Speaker 1: have we not done that yet? Or I'm not sure? 14 00:00:52,400 --> 00:00:55,360 Speaker 1: You know, you never know. It could be any kind 15 00:00:55,360 --> 00:00:58,040 Speaker 1: of thing, you know, just walking about as a human 16 00:00:58,480 --> 00:01:04,680 Speaker 1: and seeing food. You're like, maybe we should talk about that. Yes, yes, yes, Um. 17 00:01:04,760 --> 00:01:07,360 Speaker 1: I actually don't have a lot of experience with miyokium. 18 00:01:07,560 --> 00:01:09,679 Speaker 1: Every time I've had it, it's been delicious. I do 19 00:01:09,920 --> 00:01:12,040 Speaker 1: think one of the reasons I don't have a lot 20 00:01:12,040 --> 00:01:14,000 Speaker 1: of experiences because I didn't know how to pronounce it. 21 00:01:15,120 --> 00:01:17,400 Speaker 1: I was like, nope, I'm not going to order that one. 22 00:01:18,400 --> 00:01:21,640 Speaker 1: I don't want to make a fool of myself, which 23 00:01:21,720 --> 00:01:24,120 Speaker 1: is silly. I should have just asked. People are kind, 24 00:01:24,200 --> 00:01:28,160 Speaker 1: but are kind I people are so happy to to share, 25 00:01:28,560 --> 00:01:33,400 Speaker 1: especially things about food with with other people. Although there 26 00:01:33,520 --> 00:01:35,880 Speaker 1: is I do have that fear of like a server 27 00:01:36,520 --> 00:01:43,160 Speaker 1: being like, oh, well, you don't deserve this dish. You 28 00:01:43,160 --> 00:01:52,000 Speaker 1: should probably leave. Yeah yeah, um, yeah, I've I've got. 29 00:01:52,400 --> 00:01:56,120 Speaker 1: I don't remember a time when I didn't have miilki 30 00:01:56,360 --> 00:02:00,760 Speaker 1: in my life. I which I which is probably you know, uh, 31 00:02:01,000 --> 00:02:04,440 Speaker 1: factor of having grown up with a with a father 32 00:02:04,640 --> 00:02:06,800 Speaker 1: who was a chef or a cooker, you know, however 33 00:02:06,840 --> 00:02:10,200 Speaker 1: you want to say it. UM, so very very lucky 34 00:02:10,200 --> 00:02:11,840 Speaker 1: in that respect. And it is one of the things 35 00:02:11,880 --> 00:02:14,400 Speaker 1: that when I see it on the menu, I am 36 00:02:14,440 --> 00:02:19,040 Speaker 1: almost sure to order it. I have made it before 37 00:02:19,280 --> 00:02:25,639 Speaker 1: semi successfully. Yeah. Um. In general, anytime you have to 38 00:02:25,760 --> 00:02:30,239 Speaker 1: roll a dough into anything, I'm like now, not not 39 00:02:30,320 --> 00:02:33,720 Speaker 1: for me, not today, um, but but yeah no I 40 00:02:33,880 --> 00:02:36,359 Speaker 1: undertook that one at some point. Yeah. It's so good. 41 00:02:36,360 --> 00:02:41,040 Speaker 1: They're so they're so good. They're so good. All right, 42 00:02:41,680 --> 00:02:46,760 Speaker 1: craving craving setting in Um. You can see our past 43 00:02:46,800 --> 00:02:50,160 Speaker 1: episode we did on fifty shapes of pasta. Have we 44 00:02:50,320 --> 00:02:53,360 Speaker 1: done dumplings? I don't think we've done any not really. 45 00:02:53,400 --> 00:02:56,080 Speaker 1: I've been avoiding dim sum because it's very it's a 46 00:02:56,160 --> 00:03:01,360 Speaker 1: very large broad topic. Um, and I've all so we 47 00:03:01,440 --> 00:03:12,040 Speaker 1: did we did parogy, which I suppose is vaguely related. Yeah, sure, yeah, 48 00:03:12,120 --> 00:03:14,680 Speaker 1: but right at most of the time, whenever I start 49 00:03:14,720 --> 00:03:21,240 Speaker 1: looking into a pasta shape, I'm like, no, nope, yeah, 50 00:03:21,320 --> 00:03:25,160 Speaker 1: but here we are, here we are, And I guess 51 00:03:25,160 --> 00:03:34,200 Speaker 1: this brings us to our questions, Sure, yolki, what are they? Well? 52 00:03:34,960 --> 00:03:38,880 Speaker 1: Nioki are a type of small, generally boiled dumpling about 53 00:03:38,920 --> 00:03:42,760 Speaker 1: the size of a knuckle, usually usually served with a 54 00:03:42,840 --> 00:03:49,120 Speaker 1: savory sauce, and even as sort of iffy as that was, like, 55 00:03:49,200 --> 00:03:51,840 Speaker 1: that is the entire definitive statement that I can give, 56 00:03:52,000 --> 00:03:55,400 Speaker 1: because once you get past that, there are just endless 57 00:03:55,520 --> 00:03:59,640 Speaker 1: nioki variations. Um Perhaps the most famous type are made 58 00:03:59,680 --> 00:04:03,000 Speaker 1: with a dough of white wheat flour and cooked potato. 59 00:04:03,920 --> 00:04:08,360 Speaker 1: Your starch base, however, can be a combo of anything 60 00:04:08,480 --> 00:04:12,320 Speaker 1: from right flower to summolina, which is pasta flower to 61 00:04:12,880 --> 00:04:16,640 Speaker 1: breadcrumbs to corn meal, and can incorporate other products like 62 00:04:16,800 --> 00:04:21,320 Speaker 1: nut flowers or cheese, herbs, period vegetables like maybe pumpkin 63 00:04:21,400 --> 00:04:24,640 Speaker 1: or spinach, though we could get into semantics about whether 64 00:04:24,720 --> 00:04:28,040 Speaker 1: some combinations of the above should be more properly called 65 00:04:28,360 --> 00:04:34,760 Speaker 1: other things. Anyway, Um, the resulting dumpling should be pillowy 66 00:04:34,800 --> 00:04:38,440 Speaker 1: and sort of sort of melting in your mouth. But 67 00:04:38,640 --> 00:04:41,240 Speaker 1: on that range of pillowy, it can be anything from 68 00:04:41,360 --> 00:04:45,200 Speaker 1: airy to two pretty toothsome um. Like you know, some 69 00:04:45,240 --> 00:04:50,919 Speaker 1: pillows are supportive right right. Other pillows not so much 70 00:04:51,920 --> 00:04:55,880 Speaker 1: are not They're not there for you in your time 71 00:04:55,920 --> 00:05:02,480 Speaker 1: of need. Um, the us can be anything that kind 72 00:05:02,480 --> 00:05:05,640 Speaker 1: of sticks to and plays up the gentle textures and 73 00:05:05,720 --> 00:05:11,440 Speaker 1: flavors of the nioki themselves. Um, they're like, uh, they're 74 00:05:11,480 --> 00:05:16,520 Speaker 1: sort of ethereal or or ephemeral, but also really stick 75 00:05:16,560 --> 00:05:20,640 Speaker 1: to your ribs and comforting. Um. Eating nioki is like 76 00:05:21,080 --> 00:05:27,120 Speaker 1: hearing a good story. M hmm, I want it now. 77 00:05:27,760 --> 00:05:36,560 Speaker 1: Lauren Hard, same Anny Hard, same Okay. The ingredients and 78 00:05:36,640 --> 00:05:39,279 Speaker 1: methods that you use in making yoki are going to 79 00:05:40,200 --> 00:05:44,159 Speaker 1: uh greatly affect your your outcome, and people are after 80 00:05:44,520 --> 00:05:48,640 Speaker 1: different effects, perhaps obviously like a like a nyiolko, which 81 00:05:48,680 --> 00:05:52,200 Speaker 1: is the singular um made with a large percentage of potato, 82 00:05:52,680 --> 00:05:54,880 Speaker 1: is going to be different from one made with a 83 00:05:54,880 --> 00:05:59,000 Speaker 1: bunch of corn meal or ricotta cheese. And just as 84 00:05:59,000 --> 00:06:02,599 Speaker 1: people enjoy pasta cooked two different temperatures, from al dente 85 00:06:02,720 --> 00:06:07,839 Speaker 1: to soft, people enjoy niolki in different ways. That said, 86 00:06:08,440 --> 00:06:11,760 Speaker 1: what you're looking to avoid in a dish of nioki 87 00:06:11,960 --> 00:06:15,720 Speaker 1: is gumminess like chewy is okay, but you don't want 88 00:06:15,760 --> 00:06:22,000 Speaker 1: them to be sticky and dense. That's not that's not good. Okay, okay, okay, 89 00:06:23,839 --> 00:06:26,520 Speaker 1: so so so Basically, what you're looking at doing to 90 00:06:26,760 --> 00:06:31,120 Speaker 1: make nioki is to create a dough that's just moist 91 00:06:31,240 --> 00:06:34,640 Speaker 1: enough and just worked enough to hold together, like a 92 00:06:34,720 --> 00:06:40,320 Speaker 1: fairly dry and gently handled dough. Um And considering that 93 00:06:40,360 --> 00:06:44,120 Speaker 1: you're sometimes working with like moisture laden ingredients like potatoes 94 00:06:44,200 --> 00:06:47,600 Speaker 1: or vegetables, or a fresh cheese like ricotta, that means 95 00:06:47,600 --> 00:06:50,960 Speaker 1: that you're gonna want to either cook or drain some 96 00:06:51,040 --> 00:06:54,039 Speaker 1: of the moisture out of those ingredients before adding them 97 00:06:54,120 --> 00:06:57,760 Speaker 1: to your dry starches, your your flour, or whatever. So 98 00:06:57,960 --> 00:07:01,080 Speaker 1: like a bake your potatoes or your solid vegetables, a 99 00:07:01,160 --> 00:07:04,440 Speaker 1: drain your ricotta or cooked spinach. If you're doing a 100 00:07:04,440 --> 00:07:07,560 Speaker 1: potato or vegetable, you'll want to rice or pure that 101 00:07:07,680 --> 00:07:10,760 Speaker 1: in order to get the get the texture nice and 102 00:07:11,080 --> 00:07:14,200 Speaker 1: even um. You then add that to your dry starch, 103 00:07:14,640 --> 00:07:18,520 Speaker 1: maybe add some egg yolk for cohesion, maybe add some seasoning, 104 00:07:18,720 --> 00:07:22,400 Speaker 1: and then mix or hand kneed to combine into a 105 00:07:22,480 --> 00:07:26,520 Speaker 1: dough again gently. You're not looking to develop gluten's as 106 00:07:26,560 --> 00:07:29,920 Speaker 1: in bread doughs. Just just combine. Don't like press and 107 00:07:30,040 --> 00:07:33,320 Speaker 1: pollen stretch. Yeah. You then hand roll the dough out 108 00:07:33,320 --> 00:07:36,440 Speaker 1: into a snake cut cross wise and dumplings about the 109 00:07:36,480 --> 00:07:39,640 Speaker 1: size of a finger knuckle. Sometimes at this point, each 110 00:07:39,720 --> 00:07:43,160 Speaker 1: nielko is a roll gently against a fork or a 111 00:07:43,200 --> 00:07:46,320 Speaker 1: specialty surface, or just with your thumb to create little 112 00:07:46,360 --> 00:07:50,240 Speaker 1: grooves or a dip in the dumpling. Then uh, you 113 00:07:50,320 --> 00:07:53,680 Speaker 1: boil them until they float like the tasty little clouds 114 00:07:53,720 --> 00:07:59,520 Speaker 1: that they are. M m um and a quick science 115 00:07:59,520 --> 00:08:05,160 Speaker 1: note here. The reason that niolki and similar dumplings float 116 00:08:05,240 --> 00:08:08,880 Speaker 1: in boiling water when they're cooked is that, uh, well, okay, 117 00:08:09,000 --> 00:08:12,680 Speaker 1: a couple of things are going on. Um. First, the 118 00:08:12,680 --> 00:08:15,360 Speaker 1: heat and the access to water molecules will make some 119 00:08:15,480 --> 00:08:19,760 Speaker 1: of the starches in your dough gelatinize um from the 120 00:08:19,760 --> 00:08:23,360 Speaker 1: outside of the dumpling in and that means that the 121 00:08:23,400 --> 00:08:27,560 Speaker 1: starches are are loosening up and glomming onto moisture and 122 00:08:27,600 --> 00:08:32,800 Speaker 1: then setting in that new form. Uh. We talked about 123 00:08:32,800 --> 00:08:36,200 Speaker 1: this recently in the Injera episode um as a process 124 00:08:36,240 --> 00:08:42,199 Speaker 1: that helps make the finished product puffy and chewy. Right. Uh. Meanwhile, 125 00:08:42,520 --> 00:08:45,760 Speaker 1: while the gelatinization process is going on, as the rest 126 00:08:45,800 --> 00:08:49,280 Speaker 1: of the dumpling cooks, some of what little moisture is 127 00:08:49,320 --> 00:08:52,920 Speaker 1: in there is going to evaporate, leaving an air bubble 128 00:08:53,480 --> 00:08:57,560 Speaker 1: in the dough as it sets. So they puff up 129 00:08:57,559 --> 00:09:01,120 Speaker 1: and expand a little um in their density dust decreases, 130 00:09:01,200 --> 00:09:10,640 Speaker 1: and so they float. Yes, oh heck um Okay. Once 131 00:09:10,679 --> 00:09:14,360 Speaker 1: they're cooked, you might additionally pan fry then yoki briefly 132 00:09:14,480 --> 00:09:17,000 Speaker 1: to to brown them or not. I can't tell you 133 00:09:17,040 --> 00:09:21,360 Speaker 1: what to do. Um. And then time for sauce. Yes, uh. 134 00:09:21,559 --> 00:09:24,320 Speaker 1: Simple versions of sauces could just be like melted butter 135 00:09:24,640 --> 00:09:27,720 Speaker 1: with some parmesan grated over top. Um, a little bit 136 00:09:27,720 --> 00:09:30,280 Speaker 1: of a little bit of pepper, or maybe some browned 137 00:09:30,280 --> 00:09:33,520 Speaker 1: butter with a fried sage leaves or or some thyme 138 00:09:33,600 --> 00:09:37,880 Speaker 1: in there. Yeah m hm. You can do a herbal 139 00:09:38,000 --> 00:09:42,000 Speaker 1: savory pesto or bright tomato sauce, or like an earthy 140 00:09:42,120 --> 00:09:45,840 Speaker 1: mushroom sauce or a rich cream or cheese sauce. You 141 00:09:45,880 --> 00:09:49,679 Speaker 1: can add cooked vegetables maybe like fresh peas or crumbles 142 00:09:49,679 --> 00:09:52,800 Speaker 1: of sausage or garnish with melty cheese, and run the 143 00:09:52,800 --> 00:09:59,280 Speaker 1: whole thing under a broiler. Oh gosh, yeah yeah. U 144 00:10:00,360 --> 00:10:03,680 Speaker 1: Yoki is traditionally served as a first course of a dinner, 145 00:10:04,040 --> 00:10:07,680 Speaker 1: but modernly maybe um, a side dish or your main starch. 146 00:10:08,640 --> 00:10:11,760 Speaker 1: And I've also read that you can do a dessert 147 00:10:11,880 --> 00:10:16,120 Speaker 1: yoki with like a with like a simple sauce of butter, cinnamon, 148 00:10:16,120 --> 00:10:19,920 Speaker 1: and sugar. But I've also read that that's considered very 149 00:10:19,960 --> 00:10:28,520 Speaker 1: old fashioned. Huh yeah, so listeners right in. Yes. Uh. 150 00:10:28,559 --> 00:10:31,839 Speaker 1: And there are regional variations on yoki that are made 151 00:10:32,120 --> 00:10:35,880 Speaker 1: lots of different ways, um, like and and and deviating 152 00:10:35,880 --> 00:10:38,040 Speaker 1: from this basic recipe. Like you can cook a corn 153 00:10:38,120 --> 00:10:41,720 Speaker 1: meal or semolina with milk and combine that with stuff 154 00:10:41,800 --> 00:10:44,680 Speaker 1: to make a dough, slice it into rounds or squares, 155 00:10:44,800 --> 00:10:47,640 Speaker 1: and then bake it in order to puff it up, 156 00:10:47,920 --> 00:10:51,920 Speaker 1: sometimes called a polenta or write a semolina yoki. Um. 157 00:10:51,960 --> 00:10:55,960 Speaker 1: There are regional variations that come with different names, uh, 158 00:10:56,160 --> 00:11:01,080 Speaker 1: like that ricotta based yoki maybe called neady. Um. It 159 00:11:01,200 --> 00:11:04,480 Speaker 1: is a wide and yoki world out there, y'all. Yes, yes, 160 00:11:05,120 --> 00:11:08,120 Speaker 1: And of course these days you can get them in 161 00:11:08,160 --> 00:11:13,560 Speaker 1: stores sold either fresh in with the refrigerated pastas or frozen. 162 00:11:14,200 --> 00:11:16,160 Speaker 1: In the United States, have only ever seen them frozen 163 00:11:16,640 --> 00:11:19,000 Speaker 1: in like those like bagged meals, you know that come 164 00:11:19,040 --> 00:11:20,800 Speaker 1: with the little pucks of sauce that you put in 165 00:11:20,840 --> 00:11:24,360 Speaker 1: a skillet and I'll cook up together. Yeah, but I'm 166 00:11:24,400 --> 00:11:27,839 Speaker 1: pretty okay, I don't know um or shelf stable uh, 167 00:11:27,920 --> 00:11:31,880 Speaker 1: along with the dried pastas, which I personally do not recommend. 168 00:11:34,520 --> 00:11:37,240 Speaker 1: Just the texture always comes out gummy, and I'm like, 169 00:11:37,320 --> 00:11:42,080 Speaker 1: this is what I wanted from yogi. What when you 170 00:11:43,360 --> 00:11:48,040 Speaker 1: ventured into making yoki? Can you explain the process for 171 00:11:48,280 --> 00:11:50,240 Speaker 1: what were what we're going for? I was going for 172 00:11:50,280 --> 00:11:52,719 Speaker 1: a potato yoki um with right, just a just a 173 00:11:52,760 --> 00:11:57,600 Speaker 1: sage brown butter sauce and so uh, I like them. 174 00:11:58,440 --> 00:12:01,320 Speaker 1: I've had them quite light and airy, and I like 175 00:12:01,400 --> 00:12:04,200 Speaker 1: them a little bit denser than that, but but not 176 00:12:04,520 --> 00:12:09,199 Speaker 1: like muddy right, So somewhere in between um and right. 177 00:12:09,280 --> 00:12:12,120 Speaker 1: It's it's really about just getting just the right amount 178 00:12:12,320 --> 00:12:17,000 Speaker 1: of of of of gluten and gelatinization going. I don't know. 179 00:12:17,240 --> 00:12:26,480 Speaker 1: I don't know. Okay, Well, what about the nutrition? Uh? 180 00:12:26,559 --> 00:12:30,760 Speaker 1: It really depends. Uh. You know, these are perhaps obviously 181 00:12:30,920 --> 00:12:35,280 Speaker 1: often heavy on starches and fats. You know, eat a 182 00:12:35,360 --> 00:12:37,719 Speaker 1: eat a protein and a vegetable. If you want to 183 00:12:37,760 --> 00:12:40,400 Speaker 1: consider this a treat, Oh, what a treat it is? 184 00:12:41,600 --> 00:12:46,120 Speaker 1: What a treat it is? Oh? My goodness. Uh. And 185 00:12:46,679 --> 00:12:50,040 Speaker 1: we do have some numbers for you, numbers and or 186 00:12:50,160 --> 00:12:53,480 Speaker 1: cultural notes. Sure, yes, indeed, just starting with one of 187 00:12:53,480 --> 00:12:58,960 Speaker 1: my very favorite wores. Okay. So apparently in Verona, Italy, 188 00:12:59,160 --> 00:13:03,880 Speaker 1: they have Yoki Friday. Uh, and it takes place the 189 00:13:03,880 --> 00:13:07,200 Speaker 1: final Friday before land. I've heard there is a father 190 00:13:07,280 --> 00:13:12,280 Speaker 1: of Nyoki that parades through with a giant golden fork 191 00:13:12,559 --> 00:13:20,800 Speaker 1: piercing and Yoko, the election of which has gotten pretty political. Okay, listeners, 192 00:13:20,800 --> 00:13:23,440 Speaker 1: please write in, Please write in yeah the pictures I 193 00:13:23,440 --> 00:13:28,959 Speaker 1: saw word Yeah. So so this is uh, this this character, 194 00:13:29,240 --> 00:13:33,240 Speaker 1: I guess or this elected official of sorts? Um is 195 00:13:33,480 --> 00:13:38,720 Speaker 1: uh Papa del Nyoko? Uh looks like Santa reigns with Nyoki. 196 00:13:38,920 --> 00:13:41,520 Speaker 1: I don't know. Um like, yes, he is elected by 197 00:13:41,559 --> 00:13:44,600 Speaker 1: the locals. There are often long lines to the polls 198 00:13:45,320 --> 00:13:48,560 Speaker 1: of thirty minutes or more in order to to to 199 00:13:48,760 --> 00:13:53,560 Speaker 1: to cast your vote. And this day of the Verona 200 00:13:53,920 --> 00:14:00,280 Speaker 1: Carnival Festival is sometimes called the Buccanal del Yoko. Oh 201 00:14:00,320 --> 00:14:09,880 Speaker 1: my gosh, I love it, yes, yes, um okay, world records. 202 00:14:10,440 --> 00:14:14,520 Speaker 1: I could not figure out the result of the world 203 00:14:14,559 --> 00:14:19,880 Speaker 1: record attempts for longest nioko before cutting, but I read 204 00:14:19,880 --> 00:14:23,200 Speaker 1: about a couple attempts. Um. There was one in Croatia 205 00:14:23,360 --> 00:14:27,280 Speaker 1: in two thousand eleven attempted length unknown, and there was 206 00:14:27,320 --> 00:14:32,680 Speaker 1: one in Italy, and the goal there was to make 207 00:14:33,200 --> 00:14:42,920 Speaker 1: and nioko over six dreds long before slicing. Oh my goodness. Yeah, 208 00:14:43,480 --> 00:14:46,280 Speaker 1: uh that's like that's like a little over a third 209 00:14:46,280 --> 00:14:55,920 Speaker 1: of a mile. Oh my gosh, Oh my gosh. Ah yep, yep. 210 00:14:56,760 --> 00:15:01,960 Speaker 1: Now I'm wondering, okay, if there's any horror movies specifically 211 00:15:01,960 --> 00:15:05,600 Speaker 1: about a food record I talked about in the bay. 212 00:15:05,640 --> 00:15:08,920 Speaker 1: There is a scene of all you can eat contests 213 00:15:08,960 --> 00:15:12,800 Speaker 1: that goes wrong. But I wonder if there's one about, 214 00:15:12,920 --> 00:15:17,680 Speaker 1: like specifically you're trying to beat a food record. And 215 00:15:18,240 --> 00:15:20,240 Speaker 1: because I don't know something about how that's read like 216 00:15:22,000 --> 00:15:29,280 Speaker 1: links unknown, I don't know to be I been watching 217 00:15:29,320 --> 00:15:34,080 Speaker 1: too many horror movies. Annie, that's fair that's true. Still 218 00:15:35,560 --> 00:15:43,240 Speaker 1: still um and apparently there's a day of the Nioki 219 00:15:43,440 --> 00:15:51,520 Speaker 1: in Argentina. Um again, listeners, please right in. But there 220 00:15:51,520 --> 00:15:56,760 Speaker 1: are fans, that's what we can say. Yes, uh and 221 00:15:56,840 --> 00:15:59,520 Speaker 1: there have long been fans, as we'll get into in 222 00:15:59,520 --> 00:16:02,280 Speaker 1: the history section. Oh yes, But first we've got a 223 00:16:02,360 --> 00:16:13,480 Speaker 1: quick break for a word from our sponsors, and we're back. 224 00:16:13,480 --> 00:16:16,920 Speaker 1: Thank you, yes, thank you, And we're back with a 225 00:16:16,960 --> 00:16:23,280 Speaker 1: fun with Italian pronunciation for me. Oh yeah, sucker. So 226 00:16:23,720 --> 00:16:26,600 Speaker 1: it's gonna be fine. It's gonna be fine for everyone 227 00:16:27,120 --> 00:16:29,840 Speaker 1: who isn't Italian and for people who are Italian. I 228 00:16:29,920 --> 00:16:36,880 Speaker 1: apologize in advance. We're gonna do our best, but it's 229 00:16:36,880 --> 00:16:41,600 Speaker 1: gonna be tricky. Um. Yes, thank you Lord for support 230 00:16:41,680 --> 00:16:48,720 Speaker 1: means so much, of course, thank you. Uh. So we've 231 00:16:48,720 --> 00:16:54,120 Speaker 1: said it before, say it again. Dumplings similar to njoki 232 00:16:54,680 --> 00:16:58,560 Speaker 1: have existed for a long time. Um, And it's almost 233 00:16:58,560 --> 00:17:03,000 Speaker 1: impossible to isolate the influence that these different types of 234 00:17:03,080 --> 00:17:06,600 Speaker 1: dumplings have had on each other. Many of them are 235 00:17:06,760 --> 00:17:10,159 Speaker 1: very different, but with key similarities based on local ingredients 236 00:17:10,400 --> 00:17:15,960 Speaker 1: and cooking techniques. So basically like oh, just the scope 237 00:17:16,000 --> 00:17:21,320 Speaker 1: of talking about dumplings stressful to think about it is 238 00:17:21,480 --> 00:17:23,680 Speaker 1: it is, this is right. This is why we haven't 239 00:17:23,720 --> 00:17:27,000 Speaker 1: done more dumpling episodes because right, like they're so cool 240 00:17:27,160 --> 00:17:31,000 Speaker 1: but also like so incredibly local and people and they 241 00:17:31,000 --> 00:17:36,159 Speaker 1: were often um uh not as celebrated they were. They 242 00:17:36,160 --> 00:17:39,919 Speaker 1: were often a more shall we say, rustic application of 243 00:17:40,080 --> 00:17:44,240 Speaker 1: ingredients and so therefore they weren't like waxed poetic about 244 00:17:44,320 --> 00:17:49,000 Speaker 1: like like asparagus or whatever. So just like oh that 245 00:17:49,000 --> 00:17:52,920 Speaker 1: that's a dumpling. Yeah cool, moving on, um, Yeah, which 246 00:17:52,960 --> 00:17:55,080 Speaker 1: is a shame. They should have been wax poetic about, 247 00:17:55,200 --> 00:17:58,320 Speaker 1: right they have. Yeah, they've long been something kind of 248 00:17:58,320 --> 00:18:00,880 Speaker 1: a staple food that will hold, believe, fill you up 249 00:18:01,080 --> 00:18:04,960 Speaker 1: with ingredients in a way to stretch your starches. Sure, 250 00:18:05,600 --> 00:18:09,600 Speaker 1: exactly exactly. But that's not to say there aren't quote 251 00:18:09,640 --> 00:18:14,280 Speaker 1: unquote more expensive variations, some of which we might be 252 00:18:14,320 --> 00:18:19,399 Speaker 1: talking about. Yeah, yes, exactly exactly. And as many things 253 00:18:19,440 --> 00:18:22,359 Speaker 1: we like to talk about, people love to fight about 254 00:18:22,400 --> 00:18:28,040 Speaker 1: who gets the claim on yoki um. But while northern 255 00:18:28,080 --> 00:18:32,680 Speaker 1: Italy often gets the credit, often wants the credit. Most 256 00:18:32,720 --> 00:18:37,280 Speaker 1: historians think that many versions of this have proliferated around 257 00:18:37,320 --> 00:18:40,840 Speaker 1: the same time across the country. Uh, and that similar 258 00:18:40,920 --> 00:18:48,199 Speaker 1: dishes existed around the world. So again I'm like the 259 00:18:48,280 --> 00:18:53,720 Speaker 1: stress is probably palpable through the audio wavelengths. But but yeah, 260 00:18:53,760 --> 00:18:55,760 Speaker 1: there were a lot of things at the same time 261 00:18:55,760 --> 00:19:01,080 Speaker 1: that were similar this particular version. Yes, maybe specific to 262 00:19:01,119 --> 00:19:06,879 Speaker 1: northern Italy, maybe not have been, but northern Italy is 263 00:19:06,920 --> 00:19:09,199 Speaker 1: classically what we think about when we think about this 264 00:19:09,280 --> 00:19:13,960 Speaker 1: specific type of potato and yoki in particular, UM, and 265 00:19:14,240 --> 00:19:18,840 Speaker 1: this specific type of potato and yoki U traces back 266 00:19:18,880 --> 00:19:22,440 Speaker 1: to at least the sixteenth or seventeenth century, after the 267 00:19:22,480 --> 00:19:25,840 Speaker 1: Spanish had brought back potatoes from the Americas and introduced 268 00:19:25,840 --> 00:19:27,840 Speaker 1: them to Italy. And potatoes is also an episode that 269 00:19:27,880 --> 00:19:32,720 Speaker 1: we put off forever but have danced around. But yeah, 270 00:19:34,040 --> 00:19:36,840 Speaker 1: as we briefly discussed in past episodes around things like 271 00:19:36,920 --> 00:19:39,639 Speaker 1: Latka's and French fries, potatoes were not always seen in 272 00:19:39,680 --> 00:19:43,679 Speaker 1: the best light at first in Europe. UM, so that 273 00:19:45,400 --> 00:19:48,720 Speaker 1: there's a lot of academic discussion around that and why 274 00:19:48,800 --> 00:19:51,560 Speaker 1: maybe the nioki got picked up in northern Italy when 275 00:19:51,560 --> 00:19:56,119 Speaker 1: it did, the potato nioke specifically when the rest of 276 00:19:56,160 --> 00:19:59,960 Speaker 1: Europe seemed to kind of look down on it. Something 277 00:20:00,119 --> 00:20:03,800 Speaker 1: to keep in mind. UM. However, its predecessors go back 278 00:20:03,840 --> 00:20:06,680 Speaker 1: even further, as far back as the Renaissance, at least, 279 00:20:07,000 --> 00:20:10,359 Speaker 1: when a yoki like dumpling of ground almonds, bread and 280 00:20:10,440 --> 00:20:14,880 Speaker 1: milk grace the tables at banquets. Famous Italian Renaissance chef 281 00:20:14,960 --> 00:20:18,680 Speaker 1: Bartolomeo Scopi had a recipe for nocchi or what we 282 00:20:18,720 --> 00:20:22,720 Speaker 1: would probably consider no chi, which basically called for a 283 00:20:22,760 --> 00:20:26,359 Speaker 1: dough of water, bread crumbs, and flour pushed through a 284 00:20:26,440 --> 00:20:30,360 Speaker 1: cheese grater. I love it. I love you can get 285 00:20:30,400 --> 00:20:35,960 Speaker 1: really creative with a cheese grater. I've actually um. A 286 00:20:35,960 --> 00:20:39,080 Speaker 1: little bit later, the recipe changed, calling for egg, flour 287 00:20:39,119 --> 00:20:42,960 Speaker 1: and water, and this was called malfatti are badly made, 288 00:20:44,760 --> 00:20:47,840 Speaker 1: which is funny given the current popular drink that's going 289 00:20:47,880 --> 00:20:54,000 Speaker 1: around around House of the Dragon. I just did an 290 00:20:54,040 --> 00:20:57,639 Speaker 1: episode on that and spintee, oh that's fabulous, yes yes, 291 00:20:57,760 --> 00:21:02,320 Speaker 1: yes uh and the rona specifically based yoki of potato 292 00:21:02,400 --> 00:21:05,919 Speaker 1: nyoki served with a sauce which is nowadays frequently tomato sauce, 293 00:21:07,040 --> 00:21:09,920 Speaker 1: which is interesting given our episode on tomatoes and when 294 00:21:09,920 --> 00:21:13,280 Speaker 1: they came to Europe, but more modernly with tomato sauce 295 00:21:13,520 --> 00:21:15,840 Speaker 1: has an association with Carnival that goes back to the 296 00:21:15,880 --> 00:21:20,119 Speaker 1: fifteen hundreds. According to one source, this is likely because 297 00:21:20,160 --> 00:21:23,160 Speaker 1: of a famine in the area, and because of this 298 00:21:23,640 --> 00:21:26,480 Speaker 1: rich folks decided to hand out flour to the poor, 299 00:21:26,640 --> 00:21:29,800 Speaker 1: which doesn't track with much history for me. But hey, 300 00:21:29,840 --> 00:21:32,520 Speaker 1: that's what I read. Yeah, I read in a couple 301 00:21:32,520 --> 00:21:37,359 Speaker 1: of places, Um, that we're talking about the day of 302 00:21:37,400 --> 00:21:43,359 Speaker 1: the Nioki in the Verona Carnival, the whole Pama dell Nyoko. 303 00:21:43,520 --> 00:21:46,080 Speaker 1: That that whole thing that right, there was this famine 304 00:21:46,080 --> 00:21:49,639 Speaker 1: in the area, and that maybe one noble dude or 305 00:21:49,680 --> 00:21:52,479 Speaker 1: maybe a few of them got together and we're like, well, 306 00:21:52,800 --> 00:21:55,080 Speaker 1: so that the peasants do not revolt, let us give 307 00:21:55,119 --> 00:22:00,600 Speaker 1: them dumplings, and you know, like it's leading up to lent, like, 308 00:22:00,680 --> 00:22:04,600 Speaker 1: let's do this nice thing, uh, and also avoid a revolt. Um. 309 00:22:04,760 --> 00:22:08,359 Speaker 1: But right, I I'm not I'm not sure about the 310 00:22:08,440 --> 00:22:13,160 Speaker 1: absolute veracity of that. Yes, And another thing that came 311 00:22:13,200 --> 00:22:15,280 Speaker 1: up in that whole conversation that I thought was funny, 312 00:22:15,320 --> 00:22:18,600 Speaker 1: and I was also kind of like, huh, um, is 313 00:22:18,640 --> 00:22:21,280 Speaker 1: that one of these rich folks added a line in 314 00:22:21,400 --> 00:22:25,240 Speaker 1: his will that each year his wealth should in part 315 00:22:25,320 --> 00:22:29,679 Speaker 1: be used to distribute flower. Uh. Potatoes were not involved 316 00:22:29,680 --> 00:22:35,000 Speaker 1: at the time in this whole Nioki thing. Um. I 317 00:22:35,040 --> 00:22:37,200 Speaker 1: only found that in a few places a grain of salt, 318 00:22:37,240 --> 00:22:42,880 Speaker 1: but I thought that was interesting. Yeah yeah, mm hmmm uh. 319 00:22:43,080 --> 00:22:47,320 Speaker 1: Some historians even posit that what is essentially gnocchi goes 320 00:22:47,400 --> 00:22:50,919 Speaker 1: back to ancient Rome, and that it is in fact 321 00:22:50,960 --> 00:22:54,760 Speaker 1: older than pasta, and that this iteration may have evolved 322 00:22:54,800 --> 00:22:58,000 Speaker 1: from a Middle Eastern dish. Uh. This is largely based 323 00:22:58,000 --> 00:23:00,920 Speaker 1: on a recipe from the Epicius from the century CE, 324 00:23:00,920 --> 00:23:04,680 Speaker 1: which called for simolina, flour, honey, black pepper, and water 325 00:23:04,840 --> 00:23:07,360 Speaker 1: or milk. So not quite what we would think of 326 00:23:07,440 --> 00:23:12,439 Speaker 1: today as nioki, but close close. Yeah um. And this 327 00:23:12,560 --> 00:23:16,359 Speaker 1: also ties into discussions about where exactly pasta is from 328 00:23:16,400 --> 00:23:20,320 Speaker 1: in the history. So yeah, a whole other, whole other 329 00:23:20,359 --> 00:23:27,000 Speaker 1: episode um. At any rate, wherever and whenever the dish 330 00:23:27,080 --> 00:23:32,359 Speaker 1: nioki was invented. The word roots from nyoko, meaning a 331 00:23:32,560 --> 00:23:37,680 Speaker 1: protuberance um, which is related to nocchio meaning a not 332 00:23:38,119 --> 00:23:46,040 Speaker 1: in wood, which is where we get Pinocchio from. Yeah. Yeah, 333 00:23:46,160 --> 00:23:49,200 Speaker 1: Pinocchio not written until the eighteen eighties. By the way, 334 00:23:49,240 --> 00:23:53,440 Speaker 1: I didn't know that neither. Learning something new every day, 335 00:23:53,480 --> 00:23:58,600 Speaker 1: every every food episode a completely random fact that we 336 00:23:58,600 --> 00:24:04,800 Speaker 1: were not anticipating and yet here we are. As people 337 00:24:04,840 --> 00:24:08,680 Speaker 1: grew more confident making yoki, all kinds of ingredients ended 338 00:24:08,720 --> 00:24:11,280 Speaker 1: up in the mix, varying based on region and what 339 00:24:11,440 --> 00:24:14,720 Speaker 1: was available. There's also a version from France Joki a 340 00:24:14,840 --> 00:24:18,400 Speaker 1: la Parisian uh, and the dough is a mixture of eggs, 341 00:24:18,400 --> 00:24:21,320 Speaker 1: hot water, and flour and it originated around the same time. 342 00:24:21,320 --> 00:24:24,080 Speaker 1: I believe in This one also comes up of like, 343 00:24:25,040 --> 00:24:27,639 Speaker 1: when we're talking about where yoki comes from, we have 344 00:24:27,760 --> 00:24:32,679 Speaker 1: to talk about this one. So yeah, yeah, right, okay, 345 00:24:32,720 --> 00:24:39,119 Speaker 1: So so Nioki alla Parisian is made from shoe pastry. Um, 346 00:24:39,160 --> 00:24:42,920 Speaker 1: not like the footwear like h o u x which 347 00:24:42,960 --> 00:24:45,040 Speaker 1: which is a hot water dough that's used to make 348 00:24:45,080 --> 00:24:49,679 Speaker 1: everything from Claire's two Bignets to other regional dishes like 349 00:24:49,680 --> 00:24:52,800 Speaker 1: I like churos right. Um. And it's really hard to 350 00:24:52,800 --> 00:24:58,560 Speaker 1: pin down, but cooks and bakers were making shoe pastry 351 00:24:58,560 --> 00:25:02,239 Speaker 1: by the mid fifteen undreds, and you know, if they 352 00:25:02,240 --> 00:25:05,200 Speaker 1: saw people making dumplings in the style with other stuff, 353 00:25:05,240 --> 00:25:06,800 Speaker 1: it kind of makes sense that they would go, oh yeah, 354 00:25:06,800 --> 00:25:09,000 Speaker 1: I'll just put my piping bag over a pot of 355 00:25:09,040 --> 00:25:11,840 Speaker 1: boiling water and slice some little dumplings into it and 356 00:25:11,880 --> 00:25:15,040 Speaker 1: make a similar type of dumpling that sounds delicious. Let's 357 00:25:15,040 --> 00:25:20,720 Speaker 1: do it. It does sound delicious. Uh. Pellegrino Artusi, often 358 00:25:20,760 --> 00:25:24,960 Speaker 1: called the grandfather of Italian cuisine, publish a recipe for 359 00:25:25,080 --> 00:25:27,919 Speaker 1: potato and nioki in the nineteenth century that is in 360 00:25:28,000 --> 00:25:31,520 Speaker 1: line with what we would see today. His recipe also 361 00:25:31,600 --> 00:25:34,800 Speaker 1: came with the story of an Italian woman whose nioki 362 00:25:34,840 --> 00:25:37,560 Speaker 1: disappeared when she was boiling them because she didn't use 363 00:25:37,680 --> 00:25:41,400 Speaker 1: enough flower um and his recipe called for creating these 364 00:25:41,400 --> 00:25:45,200 Speaker 1: pinky sized pieces of dough, rolling them against a cheese 365 00:25:45,240 --> 00:25:50,040 Speaker 1: grater for shape. And the story of the like disappearing 366 00:25:50,600 --> 00:25:57,240 Speaker 1: when boiling like persist today. It's it's it's real that well, 367 00:25:57,240 --> 00:25:59,760 Speaker 1: I mean, they won't totally disappear, They're not gonna poof, 368 00:25:59,800 --> 00:26:03,600 Speaker 1: but but they will just dissolve into your boiling water 369 00:26:03,760 --> 00:26:06,080 Speaker 1: if you if you don't work them just enough or 370 00:26:06,080 --> 00:26:08,840 Speaker 1: have just enough I mean, and that's also part of why, um, 371 00:26:08,880 --> 00:26:11,680 Speaker 1: it's an easy fix to add some egg yoke in 372 00:26:12,080 --> 00:26:16,159 Speaker 1: there to help bind it. So yeah, I feel like 373 00:26:16,200 --> 00:26:19,320 Speaker 1: this episode has so many like just rights involved, like 374 00:26:19,640 --> 00:26:23,720 Speaker 1: just enough right, Oh, yeah, it is. It is a 375 00:26:23,760 --> 00:26:26,000 Speaker 1: delicate thing, and I if you're trying to make them 376 00:26:26,240 --> 00:26:28,679 Speaker 1: make them at home. I highly recommend looking at a recipe. 377 00:26:28,760 --> 00:26:31,520 Speaker 1: Serious Seats has a great one as part the usual 378 00:26:32,520 --> 00:26:37,840 Speaker 1: okay okay uh. A wave of Italian immigrants to Argentina 379 00:26:37,960 --> 00:26:43,840 Speaker 1: introduced yoki in the nineteenth century. Um, the word njoki 380 00:26:44,040 --> 00:26:49,960 Speaker 1: apparently entered the English written record in the eighteen nineties. Also, 381 00:26:50,040 --> 00:26:52,920 Speaker 1: right around the turn of the twentieth century, countertop machines 382 00:26:53,000 --> 00:26:56,520 Speaker 1: to roll and or cut nioki at home hit the 383 00:26:56,560 --> 00:27:04,440 Speaker 1: market in Italy. Yeah, save a little bit of labor, Yeah, okay. 384 00:27:05,440 --> 00:27:12,719 Speaker 1: And then jumping ahead in Lipton Company patented a method 385 00:27:12,880 --> 00:27:18,120 Speaker 1: of producing extruded dried nioki here in the United States. Um, 386 00:27:18,160 --> 00:27:20,960 Speaker 1: that's the earliest patent I could find for such a thing. 387 00:27:21,600 --> 00:27:24,400 Speaker 1: But I was only looking in the American record, so 388 00:27:24,840 --> 00:27:32,480 Speaker 1: who knows? Who knows? Not? In Trader Joe's introduced their 389 00:27:32,840 --> 00:27:38,800 Speaker 1: now very popular califlower califlower cauliflower. I struggled with this 390 00:27:38,880 --> 00:27:43,920 Speaker 1: in her episode Cauliflower Yolki, which a lot of people 391 00:27:43,960 --> 00:27:48,280 Speaker 1: brought up and they were like, Um, I've never had it, 392 00:27:48,359 --> 00:27:50,680 Speaker 1: but yeah, I seem to love it. I shouldn't really 393 00:27:50,680 --> 00:27:54,800 Speaker 1: eat cauliflower, it's sort of It's one of those sort 394 00:27:54,800 --> 00:27:58,960 Speaker 1: of bothers my stomach. So yeah, it's okay. Potatoes are fine. 395 00:27:59,040 --> 00:28:04,920 Speaker 1: I'm fine with just eat potatoes. I'm not bothered. Yeah, 396 00:28:05,000 --> 00:28:09,199 Speaker 1: it's true, it's true. Uh, well, I would love to 397 00:28:09,200 --> 00:28:13,520 Speaker 1: know people's thoughts on all of these different types of nyokis. 398 00:28:13,520 --> 00:28:19,040 Speaker 1: If you guys recipes, oh my god, if your grandmama 399 00:28:19,080 --> 00:28:22,639 Speaker 1: made them, you know, if you make them, if you 400 00:28:22,720 --> 00:28:26,000 Speaker 1: have strong preferences as as you all know, we love 401 00:28:26,040 --> 00:28:29,399 Speaker 1: a strong preference, um, which we've if we've been pronouncing 402 00:28:29,440 --> 00:28:37,400 Speaker 1: everything wrong. Oh I've been pronouncing everything wrong. Uh leaved 403 00:28:37,880 --> 00:28:46,840 Speaker 1: be nice to Annie. She's a sensitive yeah, yeah, because I, 404 00:28:47,080 --> 00:28:48,720 Speaker 1: like I said, I don't have much experience with it, 405 00:28:48,760 --> 00:28:54,200 Speaker 1: but I'm looking to change that. Yeah. Yeah, my stomach 406 00:28:54,320 --> 00:29:01,520 Speaker 1: is hungry for yeah. Oh oh yes, well, um, I 407 00:29:01,560 --> 00:29:03,160 Speaker 1: think that that is all that we have to say 408 00:29:03,240 --> 00:29:06,600 Speaker 1: about Nyoki for now, But we do have some listener 409 00:29:06,680 --> 00:29:09,720 Speaker 1: mail for you. We do, and we'll get into that 410 00:29:09,760 --> 00:29:11,520 Speaker 1: after one more quick break for a word from our 411 00:29:11,520 --> 00:29:22,880 Speaker 1: sponsored and we're back. Thank you, sponsorous, Yes, thank you, 412 00:29:23,480 --> 00:29:35,480 Speaker 1: And we're back with listener man like a pillow. We hug. Yeah, sorry, 413 00:29:35,560 --> 00:29:42,600 Speaker 1: imagine Yoki o'kay some soon and I'll be able to 414 00:29:42,640 --> 00:29:44,840 Speaker 1: confirm whether or not this was a good listener mail 415 00:29:44,920 --> 00:29:50,640 Speaker 1: jingle or not. Absolutely absolutely, okay, okay, all right, um, 416 00:29:50,720 --> 00:29:53,640 Speaker 1: John wrote, I haven't written to you folks since the 417 00:29:53,760 --> 00:29:57,520 Speaker 1: Rice episodes original publication. I sent in a correction on 418 00:29:57,560 --> 00:29:59,600 Speaker 1: the map, and I was quite excited when my missive 419 00:29:59,720 --> 00:30:02,120 Speaker 1: was on a podcast for the first and up until 420 00:30:02,120 --> 00:30:06,040 Speaker 1: now only time. I'm writing because as you were discussing 421 00:30:06,120 --> 00:30:09,400 Speaker 1: the possibility that someone somewhere must have tried to make 422 00:30:09,440 --> 00:30:12,719 Speaker 1: these recipes, I was thinking of one example where several 423 00:30:12,760 --> 00:30:14,800 Speaker 1: of them were made and eaten in a single video. 424 00:30:14,840 --> 00:30:19,880 Speaker 1: So these recipes being uh Stephen Universe UM. On the 425 00:30:19,960 --> 00:30:23,960 Speaker 1: React Channels subchannel People Versus Food, they have an episode 426 00:30:23,960 --> 00:30:28,160 Speaker 1: titled Try Not to Eat Challenge Stephen Universe Food, where 427 00:30:28,200 --> 00:30:30,920 Speaker 1: people are presented with many of the foods you discussed, 428 00:30:31,000 --> 00:30:33,520 Speaker 1: but they have to resist eating the foods or they 429 00:30:33,560 --> 00:30:38,280 Speaker 1: will be punished. Basically, they have to eat one bite 430 00:30:38,280 --> 00:30:41,160 Speaker 1: of something yucky from the cartoon for each thing they 431 00:30:41,200 --> 00:30:43,760 Speaker 1: try during the video, but if they refuse to be 432 00:30:43,840 --> 00:30:46,720 Speaker 1: tempted by all the foods presented, they are rewarded with 433 00:30:46,760 --> 00:30:51,200 Speaker 1: a fantabulous food from the series. There's also another episode 434 00:30:51,200 --> 00:30:55,040 Speaker 1: which covers assorted cartoon network shows mixed together, including something 435 00:30:55,080 --> 00:30:58,120 Speaker 1: from Stephen Universe among the others. But wait, they have 436 00:30:58,240 --> 00:31:01,720 Speaker 1: episodes covering lots of anime cartoons, from SpongeBob to Dragon 437 00:31:01,720 --> 00:31:05,960 Speaker 1: ball Z, Scooby Doo, Studio, Ghibli, The Simpsons, Pokemon, and yes, 438 00:31:06,080 --> 00:31:09,440 Speaker 1: even Bob's Burgers. There are two Harry Potter food episodes 439 00:31:09,480 --> 00:31:11,280 Speaker 1: and many more. But I'll let you go down that 440 00:31:11,360 --> 00:31:15,320 Speaker 1: rabbit hole on your own together. And then John followed 441 00:31:15,360 --> 00:31:20,440 Speaker 1: up and told me there's some Star Wars perfect what 442 00:31:20,520 --> 00:31:24,360 Speaker 1: a good follow up? Yeah, yes, yes, I find this 443 00:31:24,480 --> 00:31:29,080 Speaker 1: really fascinating. Like I think something would have to look 444 00:31:29,320 --> 00:31:32,800 Speaker 1: really tempting, honestly for me to not be able to 445 00:31:33,320 --> 00:31:36,800 Speaker 1: resist eating it. Yeah, and I'm not really deterred by 446 00:31:36,840 --> 00:31:40,800 Speaker 1: eating like yucky things, so I mean it would depend 447 00:31:40,840 --> 00:31:43,920 Speaker 1: on I mean basically, if something isn't going to poison me, 448 00:31:43,960 --> 00:31:46,560 Speaker 1: I'm like, yeah, sure, I'll try that totally. Why not. Yeah, 449 00:31:46,720 --> 00:31:48,320 Speaker 1: we would just be like, yeah, let me have some 450 00:31:48,360 --> 00:31:51,440 Speaker 1: of that. Yeah, yeah, that's fine, one of each. Please. Thanks. 451 00:31:54,160 --> 00:31:59,600 Speaker 1: I'm glad you're essentially paying for me to eat all this. Yeah, 452 00:31:59,680 --> 00:32:03,600 Speaker 1: but it's cool, that's cool. Um. John told me they're 453 00:32:03,600 --> 00:32:06,680 Speaker 1: always looking for personalities, and I guess we are personalities 454 00:32:08,000 --> 00:32:14,680 Speaker 1: in one way or another. We certainly or another. Yeah, alright, alright, UM, 455 00:32:15,320 --> 00:32:20,000 Speaker 1: try to react channels people versus food, get have your people, 456 00:32:20,080 --> 00:32:21,840 Speaker 1: get in touch with just us. We don't have people, 457 00:32:21,920 --> 00:32:28,080 Speaker 1: we were, We are our own people. That's it. Um. 458 00:32:28,320 --> 00:32:32,520 Speaker 1: Trevor wrote, Joanne Fabrics is a local craft chain. I'm 459 00:32:32,560 --> 00:32:35,560 Speaker 1: just not sure how far their region extends. I saw 460 00:32:35,600 --> 00:32:38,600 Speaker 1: a Star Wars cookbook there previously. It had recipes to 461 00:32:38,640 --> 00:32:41,920 Speaker 1: celebrate Life Day. The recipes looked solid, but the puns 462 00:32:42,000 --> 00:32:45,520 Speaker 1: weren't good enough to force me to share. M I've 463 00:32:45,560 --> 00:32:48,280 Speaker 1: been enjoying your show since the food stuff days, looking 464 00:32:48,320 --> 00:32:51,600 Speaker 1: forward to more episodes and puns and news of your 465 00:32:51,640 --> 00:32:57,400 Speaker 1: ongoing dand campaign adventures and misadventures um and attached as 466 00:32:57,440 --> 00:32:59,440 Speaker 1: a photograph of the cover of the of of the 467 00:32:59,440 --> 00:33:02,440 Speaker 1: book UM and it's it right is It's It's called 468 00:33:02,520 --> 00:33:06,680 Speaker 1: Star Wars inspired Book of Cocktails and the cover image 469 00:33:06,880 --> 00:33:12,960 Speaker 1: UM is a coope glass UH with a green drink 470 00:33:13,120 --> 00:33:16,960 Speaker 1: of some kind in it, with little lime wedges forming 471 00:33:17,120 --> 00:33:20,400 Speaker 1: ears on either side, and a little a little cocktail 472 00:33:20,440 --> 00:33:23,560 Speaker 1: pick with what looks like maybe blueberries strung across it 473 00:33:23,640 --> 00:33:26,560 Speaker 1: to look like eyeballs at the top of the head. 474 00:33:26,680 --> 00:33:30,000 Speaker 1: This is that is now this coop glass um and 475 00:33:30,040 --> 00:33:33,560 Speaker 1: then it's got a little, a little wee Jedi robe 476 00:33:33,600 --> 00:33:35,760 Speaker 1: wrapped around the stem of the glass. So it's a 477 00:33:35,800 --> 00:33:43,040 Speaker 1: little Yoda. It's Yoda. It's cute. It's real cute. You guys. Oh, 478 00:33:43,120 --> 00:33:47,760 Speaker 1: that's very adorable. Difficult to drink, I'm sure, but very adorable. Yeah. 479 00:33:47,800 --> 00:33:51,880 Speaker 1: I fear cook glasses. The curse of the coop glasses 480 00:33:51,960 --> 00:33:56,120 Speaker 1: haunts me to this. They're so pretty and I'm just 481 00:33:56,320 --> 00:34:01,800 Speaker 1: so clumsy, exactly exact clee I do now. I feel 482 00:34:01,800 --> 00:34:03,760 Speaker 1: like this is a challenge to make. I mean, I 483 00:34:03,800 --> 00:34:07,800 Speaker 1: can do it. We all know better Star Wars puns. Yeah, okay, 484 00:34:08,800 --> 00:34:12,279 Speaker 1: all right, but yeah, that twitt twist your arm, I'm sure. 485 00:34:14,200 --> 00:34:17,240 Speaker 1: I mean I could sense the call and inside this email, 486 00:34:17,320 --> 00:34:20,920 Speaker 1: I know what it is. It's a setting, the dat 487 00:34:21,000 --> 00:34:22,839 Speaker 1: of a trap to get me to make a bunch 488 00:34:22,880 --> 00:34:27,560 Speaker 1: of Star Wars puns. I'll do it. Excellent, excellent, well, 489 00:34:28,440 --> 00:34:32,520 Speaker 1: coming up, yeah, like day, coming up. Success all around. Yes, 490 00:34:33,200 --> 00:34:36,440 Speaker 1: thank you to both of these listeners for writing in. 491 00:34:36,560 --> 00:34:38,239 Speaker 1: If you would like to write to us, you can. 492 00:34:38,360 --> 00:34:40,880 Speaker 1: Our email is Hello at saber Pod dot com. We 493 00:34:40,960 --> 00:34:44,280 Speaker 1: are also on social media. You can find us on Twitter, Facebook, 494 00:34:44,320 --> 00:34:46,880 Speaker 1: and Instagram at Saber pod and we do hope to 495 00:34:46,920 --> 00:34:49,400 Speaker 1: hear from you. Saber is production of I Heart Radio. 496 00:34:49,520 --> 00:34:51,799 Speaker 1: For more podcasts from my Heart Radio, you can visit 497 00:34:51,800 --> 00:34:54,520 Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you 498 00:34:54,600 --> 00:34:57,440 Speaker 1: listen to your favorite shows. Thanks as always to our 499 00:34:57,440 --> 00:35:01,080 Speaker 1: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening, 500 00:35:01,120 --> 00:35:02,879 Speaker 1: and we hope that lot's more good things are coming 501 00:35:02,960 --> 00:35:11,080 Speaker 1: your way. H