1 00:00:08,680 --> 00:00:10,840 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:10,880 --> 00:00:13,240 Speaker 1: I'm any Rees and I'm Lauren vocal Bam and today 3 00:00:13,320 --> 00:00:18,960 Speaker 1: we have an episode for you about condensed and evaporated milk. Yes, 4 00:00:19,200 --> 00:00:27,880 Speaker 1: and it's a doozy yeah, yeah, a lot of just 5 00:00:27,960 --> 00:00:30,760 Speaker 1: a lot of threads, a lot of stuff to sort out. 6 00:00:31,880 --> 00:00:35,159 Speaker 1: Um made the mistake where we thought it would be 7 00:00:35,360 --> 00:00:39,880 Speaker 1: CONDI they yeah. I was like, oh, man, like it's 8 00:00:39,920 --> 00:00:43,440 Speaker 1: the holidays, like like like like, what are some foods 9 00:00:43,479 --> 00:00:46,559 Speaker 1: that you work with around the holidays? Maybe condensed like 10 00:00:46,600 --> 00:00:50,920 Speaker 1: sweet and condensed milk. And then yeah, you know it 11 00:00:51,040 --> 00:00:54,040 Speaker 1: was only I mean, we didn't have canning until like 12 00:00:54,480 --> 00:00:58,360 Speaker 1: the mid eight hundreds, so clearly the amount of information 13 00:00:58,400 --> 00:01:02,640 Speaker 1: about canned milk can't be that much information forgetting that 14 00:01:02,760 --> 00:01:06,200 Speaker 1: the second word, the first word was not as operative 15 00:01:06,240 --> 00:01:08,360 Speaker 1: as the second word. And the second word is milk. 16 00:01:10,160 --> 00:01:16,440 Speaker 1: And everything about the production of milk is nut bar Yeah, yes, 17 00:01:16,520 --> 00:01:24,000 Speaker 1: scientifictor for it, very very very complicated. Oh my gosh. Um, 18 00:01:24,040 --> 00:01:29,240 Speaker 1: I will say like I don't have too much experienced 19 00:01:29,360 --> 00:01:32,200 Speaker 1: with can danced milk actually, but I did just have 20 00:01:32,360 --> 00:01:34,360 Speaker 1: the pleasure of hanging out with one of my best 21 00:01:34,360 --> 00:01:37,479 Speaker 1: friends and she's somebody who gets these ideas in her 22 00:01:37,480 --> 00:01:39,120 Speaker 1: head and she's going to make it happen. And this 23 00:01:39,200 --> 00:01:43,479 Speaker 1: is the time of of shortages. So she was having 24 00:01:43,520 --> 00:01:47,200 Speaker 1: trouble finding condanced milk and a pie cress because she 25 00:01:47,400 --> 00:01:51,360 Speaker 1: wanted to make a pumpkin pie. She just we had 26 00:01:51,400 --> 00:01:53,760 Speaker 1: to have a pumpkin pie. Yeah, yeah, no scene, yeah, 27 00:01:53,920 --> 00:01:56,160 Speaker 1: m hmmm. So we went on this journey of the 28 00:01:56,200 --> 00:02:01,440 Speaker 1: grocery stores. Eventually we found a pie crass and some 29 00:02:01,440 --> 00:02:03,840 Speaker 1: some condensed milk, and we made it happen and it 30 00:02:03,920 --> 00:02:08,080 Speaker 1: was so good, Like showed up with all the makings 31 00:02:08,120 --> 00:02:11,720 Speaker 1: for it, and once again we played Last Fuzz two 32 00:02:11,720 --> 00:02:15,520 Speaker 1: and I cried into my pie, which is just I 33 00:02:15,600 --> 00:02:18,160 Speaker 1: guess a thing now because this is my second time 34 00:02:18,240 --> 00:02:21,639 Speaker 1: doing that. All right, No, I like it. I mean, 35 00:02:21,639 --> 00:02:24,720 Speaker 1: as far as things go, like that's a that one 36 00:02:24,760 --> 00:02:28,560 Speaker 1: sounds pretty good. Yeah, it was good. There's a video 37 00:02:28,600 --> 00:02:32,480 Speaker 1: of me sobbing into my favorite stuffed animal. Might be 38 00:02:33,600 --> 00:02:40,720 Speaker 1: just sobbing away with some pie. I did not know 39 00:02:40,760 --> 00:02:49,679 Speaker 1: this video was being recorded, but I understand why. I'm 40 00:02:49,720 --> 00:02:51,960 Speaker 1: so serious when you please send that to my aura 41 00:02:52,080 --> 00:03:02,480 Speaker 1: frame yes, but only because I love you lor Oh no, um, 42 00:03:02,880 --> 00:03:04,919 Speaker 1: that wasn't like a spot. I mean, I guess, I guess, 43 00:03:04,919 --> 00:03:06,840 Speaker 1: I guess they. I'm not sure what day it is. 44 00:03:06,880 --> 00:03:09,440 Speaker 1: They might still be a paid sponsor that wasn't a plug. 45 00:03:09,480 --> 00:03:12,720 Speaker 1: But but y'all, we genuinely are enjoying those heck and 46 00:03:12,760 --> 00:03:16,480 Speaker 1: digital frames so much. They're so goofy and fun. Um uh. 47 00:03:17,040 --> 00:03:26,880 Speaker 1: Anyway back to pie. I I also had an undeniable 48 00:03:26,919 --> 00:03:30,400 Speaker 1: craving for for pumpkin pie, and specifically like a pumpkin 49 00:03:30,480 --> 00:03:34,880 Speaker 1: pie that I make myself a few weeks back. And 50 00:03:35,560 --> 00:03:38,320 Speaker 1: I didn't think that I had any sweeten condensed milk. 51 00:03:38,520 --> 00:03:40,520 Speaker 1: I did have a can of pumpkin I did have 52 00:03:40,560 --> 00:03:43,760 Speaker 1: a pie crust, and so I just went like, okay, well, 53 00:03:43,760 --> 00:03:46,320 Speaker 1: like how can we make this happen? Um? And I 54 00:03:46,360 --> 00:03:50,840 Speaker 1: wound up making this like accidental vegan pumpkin pie because 55 00:03:50,880 --> 00:03:52,720 Speaker 1: I had like a can of coconut milk, and so 56 00:03:52,760 --> 00:03:56,880 Speaker 1: I sort of made it work. Um. But I mean 57 00:03:56,920 --> 00:03:59,440 Speaker 1: then I found a can of sweetened condensed milk. It 58 00:03:59,520 --> 00:04:07,000 Speaker 1: was in the baking shelf, not the cooking shelf. Uh. Yeah. 59 00:04:07,480 --> 00:04:10,960 Speaker 1: The pat turned out really good though, um yeah. Yeah. 60 00:04:11,000 --> 00:04:13,120 Speaker 1: I also didn't have real eggs. I only had one 61 00:04:13,120 --> 00:04:17,880 Speaker 1: of those bottles of like mung bean concentrate that works 62 00:04:17,960 --> 00:04:22,599 Speaker 1: like scrambled eggs, which I actually really like. Also not 63 00:04:22,640 --> 00:04:30,040 Speaker 1: a sponsor, Yeah yeah, um, just egg I really like it, y'all. 64 00:04:30,120 --> 00:04:34,480 Speaker 1: Um anyway, um yeah, but so, but so that craving 65 00:04:34,560 --> 00:04:39,039 Speaker 1: has been sated. But now doing this research, UM, I 66 00:04:39,080 --> 00:04:44,520 Speaker 1: have an upsettingly intense craving for like Vietnamese style iced 67 00:04:44,560 --> 00:04:52,479 Speaker 1: coffee right now? Mm yeah, oh yeah that's good. Yeah yeah, 68 00:04:52,520 --> 00:04:55,239 Speaker 1: and every man that are like maybe some like tie 69 00:04:55,400 --> 00:05:02,040 Speaker 1: iced tea, yes, which I don't. I don't consume that 70 00:05:02,120 --> 00:05:05,160 Speaker 1: much sugar, y'all. And so every time I do order 71 00:05:05,200 --> 00:05:08,680 Speaker 1: one of those things, I like turned to whoever I'm 72 00:05:08,720 --> 00:05:10,960 Speaker 1: there with, and I'm like, I'm so sorry, you're gonna 73 00:05:11,000 --> 00:05:15,760 Speaker 1: have to deal with me after my drink this yep. 74 00:05:17,920 --> 00:05:22,799 Speaker 1: So good though it is. It is for more on 75 00:05:23,400 --> 00:05:28,839 Speaker 1: the uh intricacies of the milk industry, you can see 76 00:05:28,960 --> 00:05:33,320 Speaker 1: our episode on types of milk. I didn't look up 77 00:05:33,320 --> 00:05:35,920 Speaker 1: when we did that. I think it was twenty years ago. 78 00:05:36,040 --> 00:05:40,359 Speaker 1: I'm not sure. I think it must have been. I 79 00:05:40,360 --> 00:05:42,520 Speaker 1: went to add on also are we talked a lot 80 00:05:42,560 --> 00:05:47,040 Speaker 1: about milk in our expiration dates, right because of al Capone. 81 00:05:47,120 --> 00:05:50,440 Speaker 1: Because of al capone, and of course, yeah, but it 82 00:05:50,480 --> 00:05:59,960 Speaker 1: does sound weird. Um. Okay, but I guess this brings 83 00:06:00,080 --> 00:06:05,919 Speaker 1: us to our question. I suppose I suppose condensed and 84 00:06:06,120 --> 00:06:15,920 Speaker 1: evaporated milk. What are they? Well? Uh, Condensed and evaporated 85 00:06:15,960 --> 00:06:20,960 Speaker 1: milks are milks that have been preserved by being condensed 86 00:06:21,400 --> 00:06:27,960 Speaker 1: or evaporated at a concentrated Yeah. Yeah, and that is 87 00:06:28,000 --> 00:06:31,080 Speaker 1: done by removing some of the water content from it. 88 00:06:31,600 --> 00:06:36,240 Speaker 1: Condensed milk is usually further preserved by adding sugars, and 89 00:06:36,360 --> 00:06:42,480 Speaker 1: is thus often labeled as sweetened condensed milk to avoid confusion. Um. 90 00:06:42,560 --> 00:06:45,400 Speaker 1: The thing is is that microbes that make milks spoil 91 00:06:45,920 --> 00:06:49,680 Speaker 1: generally need water to live um, and also don't do 92 00:06:49,760 --> 00:06:53,240 Speaker 1: all that well around sugar because sugar gloms onto water, 93 00:06:53,800 --> 00:06:57,360 Speaker 1: making what little is left even less available. Um. Also, 94 00:06:57,400 --> 00:06:59,840 Speaker 1: sugar can like straight up mess with microbes enzymes and 95 00:07:00,040 --> 00:07:04,880 Speaker 1: ina and stuff. So um. So yeah, condensed milk is 96 00:07:04,960 --> 00:07:12,200 Speaker 1: like sweeter milkier milk, uh, thicker, a little sticky, good 97 00:07:12,240 --> 00:07:15,000 Speaker 1: for use and recipes where you want to add creaminess 98 00:07:15,120 --> 00:07:18,120 Speaker 1: without adding very much water, and you also want to 99 00:07:18,160 --> 00:07:21,680 Speaker 1: add sweetness. Um. Sold in cans or tubes or pouches, 100 00:07:21,680 --> 00:07:24,520 Speaker 1: it can remain shelf stable for years UM and can 101 00:07:24,560 --> 00:07:29,560 Speaker 1: also be like reconstituted by adding water, maybe for applications 102 00:07:29,560 --> 00:07:32,840 Speaker 1: like in coffee or tea or again cooking where you 103 00:07:32,880 --> 00:07:38,160 Speaker 1: want both creaminess and sweetness. And note that this, yes, 104 00:07:38,280 --> 00:07:42,800 Speaker 1: is a slightly different product than evaporated milk, sometimes called 105 00:07:43,000 --> 00:07:48,400 Speaker 1: non sweetened condensed milk, which is not sweetened but okay, 106 00:07:48,560 --> 00:07:52,840 Speaker 1: so condensed milk UM generally made from cow milk and 107 00:07:52,880 --> 00:07:55,960 Speaker 1: like plain old sugar um, though now there are vegan 108 00:07:56,080 --> 00:07:58,760 Speaker 1: varieties with coconut milk or other plant based milks, or 109 00:07:59,120 --> 00:08:01,840 Speaker 1: like fancy ones made with maple sugar. I saw that, 110 00:08:01,920 --> 00:08:05,640 Speaker 1: and now I really want to buy a can uh 111 00:08:05,680 --> 00:08:08,800 Speaker 1: condensed milk. Both of these types are are made with 112 00:08:08,840 --> 00:08:12,480 Speaker 1: the process called vacuum evaporation, in which you seal a 113 00:08:12,520 --> 00:08:16,040 Speaker 1: liquid in a container and then lower the pressure in 114 00:08:16,120 --> 00:08:19,640 Speaker 1: that container. UM. And that's because at very low pressures, 115 00:08:20,000 --> 00:08:23,640 Speaker 1: the boiling point of water also lowers. So in a 116 00:08:23,720 --> 00:08:27,320 Speaker 1: vacuum chamber you can get milk to boil at like 117 00:08:27,840 --> 00:08:33,920 Speaker 1: forty degrees celsius that's like one oh four fahrenheit UM. 118 00:08:33,960 --> 00:08:36,000 Speaker 1: So you do that, some of the water boils off 119 00:08:36,000 --> 00:08:38,640 Speaker 1: a steam and is collected leaving you with milk that 120 00:08:38,760 --> 00:08:41,640 Speaker 1: is concentrated with all the original solids, but only like 121 00:08:42,800 --> 00:08:46,560 Speaker 1: of the original water content. And the cool thing about 122 00:08:46,600 --> 00:08:49,560 Speaker 1: this is uh a pun cool blah blah blah. Uh 123 00:08:49,920 --> 00:08:53,199 Speaker 1: that you haven't cooked it. Um because if you if 124 00:08:53,200 --> 00:08:55,840 Speaker 1: you boil the water out of milk at normal air pressure, 125 00:08:56,280 --> 00:08:59,440 Speaker 1: you would be heating some of the fats and proteins 126 00:08:59,679 --> 00:09:03,120 Speaker 1: to make can taste different. Um, Milk condensed with vacuum 127 00:09:03,120 --> 00:09:08,440 Speaker 1: of operation doesn't taste cooked. And uh yeah, for condensed 128 00:09:08,480 --> 00:09:12,079 Speaker 1: milk as a preservation and flavoring agent, you then had sugar, 129 00:09:12,320 --> 00:09:15,080 Speaker 1: sometimes in the form of lactose, which is milk sugar, 130 00:09:15,120 --> 00:09:18,280 Speaker 1: sometimes in the form of sucros. It's just stable for 131 00:09:18,360 --> 00:09:23,360 Speaker 1: like two years. That's a lot longer than fresh milk. 132 00:09:23,679 --> 00:09:27,559 Speaker 1: That you couldn't leave fresh milk out in your cupboard 133 00:09:27,840 --> 00:09:30,840 Speaker 1: for two years, or I mean you could, but I 134 00:09:30,840 --> 00:09:34,839 Speaker 1: wouldn't recommend drinking it afterwards. No, no, no, no. That 135 00:09:34,880 --> 00:09:37,520 Speaker 1: brings the mind two things. One again, back when we 136 00:09:37,559 --> 00:09:41,359 Speaker 1: had the video series, did that video with Joe McCormick, 137 00:09:42,000 --> 00:09:44,320 Speaker 1: So this was pre r video series, and back when 138 00:09:44,400 --> 00:09:51,160 Speaker 1: Kristen they came. Joe came on and he did the 139 00:09:51,160 --> 00:09:54,880 Speaker 1: ghost pepper. He'd tried a ghost pepper and then he 140 00:09:55,160 --> 00:09:57,280 Speaker 1: was at his in law's house. I think they gave 141 00:09:57,360 --> 00:10:00,959 Speaker 1: him milk when it was clear he was bring Yeah, 142 00:10:01,080 --> 00:10:08,520 Speaker 1: and the milk was foiled. Yeah, oh no, Yeah. It 143 00:10:08,640 --> 00:10:13,200 Speaker 1: wasn't good all around, not good. Um. But the other being, 144 00:10:13,679 --> 00:10:16,240 Speaker 1: I we were discussing before. I actually used to love milk. 145 00:10:16,280 --> 00:10:19,000 Speaker 1: I would drink all the time. I still really like milk, 146 00:10:19,160 --> 00:10:22,240 Speaker 1: but I gave it up because I'm a single person 147 00:10:22,840 --> 00:10:24,920 Speaker 1: living by myself, and I just can't drink that much 148 00:10:24,960 --> 00:10:29,440 Speaker 1: milk before it goes bad. Yeah yeah, even even like 149 00:10:29,480 --> 00:10:33,280 Speaker 1: the small containers of fresh milk are large, right for 150 00:10:33,320 --> 00:10:36,080 Speaker 1: a single even person if you're not just downing whole 151 00:10:36,160 --> 00:10:45,079 Speaker 1: glass of milk like a Jordan Peel villain like right, Yes, 152 00:10:45,280 --> 00:10:52,240 Speaker 1: that's pretty rare these days for me. Um yeah, goodness 153 00:10:52,280 --> 00:10:54,600 Speaker 1: all right. So so yeah, so don't don't do that, 154 00:10:54,720 --> 00:10:57,440 Speaker 1: or do and report back on the results. I'm sure 155 00:10:57,480 --> 00:11:00,400 Speaker 1: that you could make an interesting cheese that way, um, 156 00:11:00,440 --> 00:11:04,440 Speaker 1: but not telling you to do it, not telling you 157 00:11:04,480 --> 00:11:09,480 Speaker 1: not to anyway. Um. Yeah, evaporated milk because you are 158 00:11:09,520 --> 00:11:13,520 Speaker 1: not adding sugar in um has to be sterilized. So 159 00:11:13,640 --> 00:11:17,559 Speaker 1: prior to that vacuum evaporation process, it's going to be pasteurized, 160 00:11:17,800 --> 00:11:21,280 Speaker 1: which means exposing it very briefly to very high heat 161 00:11:21,400 --> 00:11:24,600 Speaker 1: that kills off any bacteria or other microbes that might 162 00:11:24,600 --> 00:11:28,240 Speaker 1: be in it. Then again, because you're you're not adding sugar, UM, 163 00:11:28,600 --> 00:11:31,160 Speaker 1: some other stabilizer like a like a like a salt 164 00:11:31,200 --> 00:11:34,640 Speaker 1: of some kind like a potassium phosphate will usually be added. 165 00:11:34,640 --> 00:11:38,160 Speaker 1: This is also why evaporated milk is usually like pale 166 00:11:38,240 --> 00:11:41,800 Speaker 1: tan in color as opposed to like the creamy white 167 00:11:41,840 --> 00:11:44,840 Speaker 1: that you get with condensed milk. UM. Evaporated milk has 168 00:11:44,840 --> 00:11:48,760 Speaker 1: a little bit less shelf stability time, maybe like fifteen 169 00:11:48,800 --> 00:11:52,040 Speaker 1: months instead of two years. Uh. And I will say 170 00:11:52,080 --> 00:11:55,200 Speaker 1: that these days, sweet and condensed milk is also usually 171 00:11:55,200 --> 00:11:57,640 Speaker 1: pasteurized first, because that's just like a thing that we 172 00:11:57,720 --> 00:12:02,599 Speaker 1: really like doing to milk. Now right, see above we 173 00:12:02,720 --> 00:12:08,400 Speaker 1: are types of milk episode and expiration dates, right, Yes, Uh, 174 00:12:08,559 --> 00:12:13,160 Speaker 1: Condensed milk shows up in recipes for yes, custardy pies 175 00:12:13,240 --> 00:12:16,440 Speaker 1: like pumpkin or key lime, UM, in dense candies like 176 00:12:16,520 --> 00:12:21,000 Speaker 1: fudge or caramel, um, and custardy frozen desserts like ice cream, 177 00:12:21,040 --> 00:12:24,640 Speaker 1: all of which it helps, yes, stabilize UM and the 178 00:12:24,679 --> 00:12:29,800 Speaker 1: stabilization here is for two reasons. First, dairy can be tricky. Um. 179 00:12:30,040 --> 00:12:33,559 Speaker 1: The the fat parts and the water parts in dairy 180 00:12:34,080 --> 00:12:38,040 Speaker 1: are are joined in an emulsion, but they can separate 181 00:12:38,120 --> 00:12:42,320 Speaker 1: out or de emulsify it real awkward times. Um, like 182 00:12:42,480 --> 00:12:45,000 Speaker 1: when you add something acidic like lime juice to make 183 00:12:45,040 --> 00:12:48,120 Speaker 1: your delicious key lime pie. Um, or when you freeze 184 00:12:48,160 --> 00:12:52,640 Speaker 1: it because those different fats and water parts freeze at 185 00:12:52,640 --> 00:12:57,240 Speaker 1: different temperatures, right. Um. Sugar can also be tricky because 186 00:12:57,480 --> 00:12:59,880 Speaker 1: once you've got it in its crystal form, you know, 187 00:13:00,040 --> 00:13:03,400 Speaker 1: like your normal old bag of table sugar, it really 188 00:13:03,440 --> 00:13:06,720 Speaker 1: wants to stay in crystal form. So when you start 189 00:13:06,760 --> 00:13:09,240 Speaker 1: melting it to make to make a candy like a 190 00:13:09,240 --> 00:13:13,280 Speaker 1: Fudger caramel, just a single arrant crystal can make a 191 00:13:13,320 --> 00:13:20,480 Speaker 1: whole pan of syrup recrystallized. Um. Yeah yeah scary um. 192 00:13:20,520 --> 00:13:26,040 Speaker 1: And And it's also furthermore not easy to incorporate crystals 193 00:13:26,040 --> 00:13:32,200 Speaker 1: of sugar into cold things because that that cold crystal 194 00:13:32,200 --> 00:13:35,480 Speaker 1: of sugar interacts that cold thing and it's like, all right, well, 195 00:13:35,520 --> 00:13:38,960 Speaker 1: we're just chilling. Literally, this is the second time I've 196 00:13:39,000 --> 00:13:40,880 Speaker 1: done this this episode. I'm so sorry I keep not 197 00:13:40,960 --> 00:13:44,400 Speaker 1: meaning to Um. Yeah, but you know you've seen this 198 00:13:44,440 --> 00:13:47,760 Speaker 1: If you've ever been served a glass of unsweetened ice 199 00:13:47,880 --> 00:13:52,280 Speaker 1: tea and tried to add a packet of sugar to it, 200 00:13:53,520 --> 00:13:55,400 Speaker 1: what you get is grains of sugar in the bottom 201 00:13:55,440 --> 00:13:58,400 Speaker 1: of a glass of iced tea, which, as a kid, 202 00:13:58,440 --> 00:14:01,800 Speaker 1: I would just spoon, spoon it up, eat it. Sure. 203 00:14:02,080 --> 00:14:03,920 Speaker 1: Oh yeah, no, I mean like you can just do that, 204 00:14:04,040 --> 00:14:09,280 Speaker 1: but but right, it might not be what you want, right. Um, 205 00:14:09,400 --> 00:14:13,200 Speaker 1: So condensed milk, which is this emulsion of fats and 206 00:14:13,280 --> 00:14:17,239 Speaker 1: water stabilized by liquid sugar, fixes both of those problems. 207 00:14:20,080 --> 00:14:23,240 Speaker 1: This is why um it is used in the aforementioned 208 00:14:23,560 --> 00:14:27,880 Speaker 1: Vietnamese style iced coffee a tie iced tea. Um. I 209 00:14:27,920 --> 00:14:30,960 Speaker 1: mean it's it's used in Vietnamese style hot coffee because 210 00:14:30,960 --> 00:14:34,200 Speaker 1: it's delicious. But uh, it's also one of the milks 211 00:14:34,320 --> 00:14:37,800 Speaker 1: used to soak trace chas cake. Um, along with fresh 212 00:14:37,840 --> 00:14:42,520 Speaker 1: milk and or cream and unsweetened evaporated milk. Yeah yeah, 213 00:14:42,960 --> 00:14:46,520 Speaker 1: um it's terrific as a topping or a mix in 214 00:14:46,640 --> 00:14:50,040 Speaker 1: with shaved ice desserts, one of my favorite things. Yeah. 215 00:14:50,480 --> 00:14:53,480 Speaker 1: Also an easy starter for those de lache like caramel 216 00:14:53,520 --> 00:14:55,720 Speaker 1: sauce because you can you can just cook it down 217 00:14:55,760 --> 00:14:58,920 Speaker 1: in a pan to caramelize and thick in it. Or 218 00:14:59,200 --> 00:15:01,840 Speaker 1: you can take the whole can and just just boil 219 00:15:01,880 --> 00:15:04,600 Speaker 1: it for a few hours. Um, as long as you 220 00:15:04,680 --> 00:15:10,080 Speaker 1: keep it covered in water. Whoa, yeah, yeah, yeah, you know. 221 00:15:10,160 --> 00:15:11,880 Speaker 1: I feel like a wizard every time I do this. 222 00:15:12,040 --> 00:15:16,040 Speaker 1: It's amazing. Note, do make sure that you keep the 223 00:15:16,120 --> 00:15:19,760 Speaker 1: can covered in water, because if you do not, the 224 00:15:19,800 --> 00:15:29,360 Speaker 1: pressure differential will make the can explode. Terrifying. Yes, cooking 225 00:15:29,480 --> 00:15:32,360 Speaker 1: is such a terrifying venture. Half the time it is. 226 00:15:36,400 --> 00:15:45,040 Speaker 1: I love it. It's oh yes. Um. Evaporated milk, meanwhile, 227 00:15:45,280 --> 00:15:48,480 Speaker 1: is about the consistency of half and half less less, 228 00:15:48,560 --> 00:15:51,560 Speaker 1: less sticky, you know, um and uh because it doesn't 229 00:15:51,600 --> 00:15:54,360 Speaker 1: have sugar in it weird, and is often used in 230 00:15:54,840 --> 00:15:59,960 Speaker 1: circumstances where fresh dairy is unavailable, reconstituted with water, or 231 00:16:00,480 --> 00:16:03,280 Speaker 1: in recipes where yeah, yeah, you want dairy without watering 232 00:16:03,320 --> 00:16:06,320 Speaker 1: things down too much, um, or without adding as much 233 00:16:06,360 --> 00:16:12,480 Speaker 1: fat as you would with another dense dairy product like cream. Gotcha, 234 00:16:12,920 --> 00:16:19,560 Speaker 1: Yeah all right, Well what about the nutrition? Um, Sweet 235 00:16:19,600 --> 00:16:23,080 Speaker 1: and condensed milk tends to be a densely caloric food, 236 00:16:23,480 --> 00:16:26,560 Speaker 1: lots of sugars, varying fat levels. You can usually get 237 00:16:26,560 --> 00:16:29,440 Speaker 1: it with um uh non fat skim or whole milk 238 00:16:30,160 --> 00:16:34,280 Speaker 1: ah varieties, So so you know that will depend. Evaporated 239 00:16:34,320 --> 00:16:36,760 Speaker 1: milk doesn't have as much sugar um good substitute for 240 00:16:36,800 --> 00:16:40,040 Speaker 1: regular milk. Both do have fats except for the aforementioned 241 00:16:40,120 --> 00:16:44,160 Speaker 1: non fat condensed milk um uh, and protein and a 242 00:16:44,240 --> 00:16:46,720 Speaker 1: smattering of vitamins and minerals. So you know, it kind 243 00:16:46,720 --> 00:16:51,880 Speaker 1: of depends, kind of depends, kinda bends. Well, we do 244 00:16:52,000 --> 00:16:57,440 Speaker 1: have some numbers for you, we do. Um Okay, the 245 00:16:57,480 --> 00:17:01,960 Speaker 1: global market for sweetened and densed milk was worth as 246 00:17:02,040 --> 00:17:05,800 Speaker 1: much as nine point nine billion dollars as of twenty 247 00:17:05,880 --> 00:17:09,080 Speaker 1: nineteen and was expected to be growing over the next 248 00:17:09,080 --> 00:17:14,320 Speaker 1: seven years. Wow. And I'm pretty sure that's a separate 249 00:17:14,400 --> 00:17:19,520 Speaker 1: number from evaporated milk, because I saw I saw a 250 00:17:19,600 --> 00:17:24,320 Speaker 1: different specified report that the global market for evaporated milk 251 00:17:24,440 --> 00:17:29,960 Speaker 1: was five point seven billion dollars in growing. Wow. A 252 00:17:30,000 --> 00:17:33,880 Speaker 1: lot of canned milk out there. Yeah, nest Lee produces 253 00:17:33,920 --> 00:17:38,680 Speaker 1: the most, some seventeen which oh gosh, just thinking about 254 00:17:38,720 --> 00:17:42,879 Speaker 1: global supply chains, that is a wild amount. Yeah. Oh yeah, 255 00:17:43,320 --> 00:17:46,000 Speaker 1: I'm telling you I cannot get any dairy products right 256 00:17:46,000 --> 00:17:55,399 Speaker 1: now at my weird. Uh yeah, um, let's see. And then, uh, 257 00:17:55,600 --> 00:18:00,480 Speaker 1: the the biggest global producers uh, country wise of condensed 258 00:18:00,520 --> 00:18:07,160 Speaker 1: milk as of anyway, we're Malaysia, Singapore, and Moldova UM, 259 00:18:07,160 --> 00:18:10,840 Speaker 1: followed by the US but because we do have a 260 00:18:10,880 --> 00:18:14,159 Speaker 1: large dairy industry. But um, but less than two of 261 00:18:14,200 --> 00:18:17,679 Speaker 1: the milk in the United States UM is evaporated or 262 00:18:17,800 --> 00:18:23,880 Speaker 1: canned today. Huh. Well that is interesting because in its 263 00:18:24,000 --> 00:18:30,159 Speaker 1: history it was extremely extremely popular. Oh yeah, yes, I 264 00:18:30,200 --> 00:18:33,840 Speaker 1: don't think I really I don't think I realized. Yes, um. 265 00:18:33,920 --> 00:18:35,920 Speaker 1: And we're going to get into that, but first we're 266 00:18:35,920 --> 00:18:37,560 Speaker 1: going to take a quick break for word from our 267 00:18:37,600 --> 00:18:50,320 Speaker 1: sponsor and we're back. Thank you sponsored, Yes, thank you. So, 268 00:18:50,440 --> 00:18:55,479 Speaker 1: as we mentioned, while liquid canned condensed milk is relatively recent, 269 00:18:56,359 --> 00:18:59,159 Speaker 1: the roots of it date back thousands of years, places 270 00:18:59,240 --> 00:19:02,639 Speaker 1: like India, where there are records of milk sweets that 271 00:19:02,680 --> 00:19:05,280 Speaker 1: are kind of people kind of think this is my 272 00:19:05,480 --> 00:19:09,080 Speaker 1: beeword started. Yeah. Yeah, Like as we've talked about in 273 00:19:09,119 --> 00:19:13,040 Speaker 1: our episodes about cheeses um and yogurt for example, right, 274 00:19:13,080 --> 00:19:16,200 Speaker 1: people have been trying to preserve milk ever since we've 275 00:19:16,200 --> 00:19:20,600 Speaker 1: been you know, collecting milk. UM. But for thousands of years. 276 00:19:20,680 --> 00:19:25,400 Speaker 1: Fermentation was probably the main preservation method there, followed by 277 00:19:25,600 --> 00:19:28,679 Speaker 1: boiling down milk and and adding some kind of sugar. 278 00:19:30,160 --> 00:19:34,080 Speaker 1: The first modern record we have though, for a similar 279 00:19:34,119 --> 00:19:38,359 Speaker 1: product to sweetened condensed milk UM is, as far as 280 00:19:38,400 --> 00:19:43,600 Speaker 1: I know, UM, a patent from England from for this 281 00:19:43,680 --> 00:19:48,120 Speaker 1: method of heating milk and sugar together to preserve the mixture. Um, 282 00:19:48,240 --> 00:19:53,120 Speaker 1: the the holder of which patent did nothing with it. 283 00:19:57,200 --> 00:20:00,320 Speaker 1: He's like, okay, cool, which was very confused using in 284 00:20:00,359 --> 00:20:04,280 Speaker 1: the record, because future patents refer to it and are like, 285 00:20:04,520 --> 00:20:07,560 Speaker 1: I'm not doing that. That's not what I'm doing. I'm 286 00:20:07,600 --> 00:20:11,200 Speaker 1: doing something different in my own thing. But I never 287 00:20:11,200 --> 00:20:14,440 Speaker 1: did anything with it. I'm like, what were you doing? Guy? Anyway? Um. 288 00:20:14,480 --> 00:20:17,560 Speaker 1: Around the same time, around the the the late seventeen 289 00:20:17,720 --> 00:20:22,080 Speaker 1: early eighteen hundreds, UM Frenchman Nicholas A Pair was developing 290 00:20:22,200 --> 00:20:25,720 Speaker 1: canning technology. We've mentioned him and this in a few episodes. 291 00:20:25,800 --> 00:20:28,440 Speaker 1: UM Napoleon had put out this reward for anyone who 292 00:20:28,440 --> 00:20:31,639 Speaker 1: could help preserve foods for his armies, and milk was 293 00:20:31,680 --> 00:20:34,080 Speaker 1: one of the foods that a Pair was working with canning. 294 00:20:34,320 --> 00:20:37,199 Speaker 1: He would cook it down and bottle it UM and 295 00:20:37,240 --> 00:20:39,600 Speaker 1: it would have tasted like that's exactly what he did, 296 00:20:39,720 --> 00:20:47,680 Speaker 1: like it would have tasted like cooked milk. Yeah. Um. 297 00:20:47,720 --> 00:20:52,879 Speaker 1: The vacuum pan was patented in England for the first 298 00:20:52,920 --> 00:20:58,720 Speaker 1: time in eighteen thirteen. Yes, and cans of sweetened condensed 299 00:20:58,760 --> 00:21:03,159 Speaker 1: milk were introduced in the United States in the eighteen fifties. Um. 300 00:21:03,200 --> 00:21:05,840 Speaker 1: It was the invention of Gail board And Jr. Who 301 00:21:05,880 --> 00:21:08,119 Speaker 1: was born in eighteen o one, and early on he 302 00:21:08,200 --> 00:21:11,840 Speaker 1: developed an interest in creating products to sustain soldiers, sailors, 303 00:21:11,840 --> 00:21:15,840 Speaker 1: and people who were settling in America. To that end, 304 00:21:16,560 --> 00:21:19,800 Speaker 1: condensed milk or wasn't the only food product board And invented. 305 00:21:20,040 --> 00:21:22,479 Speaker 1: When he was particularly proud of was a quote complete 306 00:21:22,560 --> 00:21:27,000 Speaker 1: nutrition bar he called a meat biscuit or possibly a 307 00:21:27,320 --> 00:21:32,800 Speaker 1: soup bread. Oh, I saw both, I saw both. Um. 308 00:21:32,880 --> 00:21:35,159 Speaker 1: But yeah, it was like a like flower and and 309 00:21:35,240 --> 00:21:38,200 Speaker 1: dried meat kind of kind of cooked into these right 310 00:21:38,520 --> 00:21:43,320 Speaker 1: protein bars. Yes, and he really put a lot of 311 00:21:43,359 --> 00:21:45,720 Speaker 1: time and effort into it. It took six years and 312 00:21:45,800 --> 00:21:48,479 Speaker 1: sixty thousand dollars for him to come up with it. 313 00:21:49,160 --> 00:21:52,520 Speaker 1: But despite positive reviews from army officials and winning an 314 00:21:52,520 --> 00:21:55,760 Speaker 1: award at London's Great Exquisition in eighteen fifty one. The 315 00:21:55,880 --> 00:21:59,280 Speaker 1: product never really took off because of how it looked 316 00:21:59,359 --> 00:22:04,080 Speaker 1: and complaints about the taste, dreats um. This left boarding 317 00:22:04,200 --> 00:22:08,119 Speaker 1: and a lot of debt. But he was not finished. 318 00:22:08,760 --> 00:22:10,760 Speaker 1: And just to say, Borden wore a lot of hats 319 00:22:10,760 --> 00:22:12,800 Speaker 1: and had a lot of interest. He spent time working 320 00:22:12,800 --> 00:22:15,680 Speaker 1: as a surveyor in Texas. He spent time in politics. 321 00:22:16,000 --> 00:22:18,639 Speaker 1: According to a radio story on NPR, he was also 322 00:22:18,760 --> 00:22:22,200 Speaker 1: interested in food packaging after hearing about the Donner Party 323 00:22:22,200 --> 00:22:25,280 Speaker 1: and I think this I here story. Yeah, they called 324 00:22:25,359 --> 00:22:28,400 Speaker 1: him like the father of modern packaging because he heard 325 00:22:28,440 --> 00:22:32,760 Speaker 1: this and was like, no, never again, never again. That 326 00:22:32,840 --> 00:22:36,080 Speaker 1: should never happened. But yeah, the meat biscuit was a 327 00:22:36,080 --> 00:22:40,959 Speaker 1: part of this whole thing. But okay. Born In was 328 00:22:41,040 --> 00:22:44,359 Speaker 1: inspired to start experimenting with sterilized milk after a series 329 00:22:44,400 --> 00:22:47,520 Speaker 1: of stories ran in the US unquote swill milk, revealing 330 00:22:47,560 --> 00:22:49,600 Speaker 1: that a lot of the milk for sale in cities 331 00:22:49,680 --> 00:22:57,560 Speaker 1: was actually molasses, chalk powder, and vermin. Yeah, the press 332 00:22:57,560 --> 00:23:00,080 Speaker 1: wrote quote. He is reported to have committed himself of 333 00:23:00,119 --> 00:23:03,200 Speaker 1: finding a safe milk product after witnessing several children die 334 00:23:03,240 --> 00:23:07,960 Speaker 1: aboard ship after drinking contaminated milk. Now I've seen a 335 00:23:08,000 --> 00:23:10,680 Speaker 1: few different versions of this story, but um, and I'm 336 00:23:10,680 --> 00:23:15,080 Speaker 1: not sure which is correct. I don't know if anyone 337 00:23:15,119 --> 00:23:17,840 Speaker 1: at this juncture in time is sure which is correct. 338 00:23:17,920 --> 00:23:21,560 Speaker 1: But um. But the story goes that Borden um was 339 00:23:21,680 --> 00:23:25,359 Speaker 1: coming back from this great exhibition in London, UM where 340 00:23:25,400 --> 00:23:29,399 Speaker 1: he had won this award for his meat soup, bread 341 00:23:29,480 --> 00:23:36,920 Speaker 1: biscuit um. Um. So he was heading back into and um. 342 00:23:36,960 --> 00:23:41,200 Speaker 1: There were cows on board the ship um that were 343 00:23:41,240 --> 00:23:44,400 Speaker 1: that were dairy cows that were there for milk production. 344 00:23:44,840 --> 00:23:47,920 Speaker 1: But the sea got rough for a period and the 345 00:23:48,119 --> 00:23:52,840 Speaker 1: cows stopped producing milk, and um infants on board We're 346 00:23:52,840 --> 00:23:57,480 Speaker 1: going hungry, um and maybe maybe maybe one or more died. 347 00:23:58,800 --> 00:24:04,240 Speaker 1: I'm not sure. Yeah, yeah, but it seems there was 348 00:24:04,280 --> 00:24:08,680 Speaker 1: a concern about making preserving milk, making it safe. Um. 349 00:24:08,840 --> 00:24:15,240 Speaker 1: Won't someone think of the children? Yes? Yes, essentially. Borden 350 00:24:15,320 --> 00:24:20,800 Speaker 1: opened the first commercial milk condensory in Wolcupville, Connecticut now Torrington, Connecticut. 351 00:24:21,080 --> 00:24:24,240 Speaker 1: He first applied for a patent for concentration and preservation 352 00:24:24,280 --> 00:24:26,680 Speaker 1: of milk in eighteen fifty three, but his request was 353 00:24:26,720 --> 00:24:30,760 Speaker 1: denied for lack of usefulness and quote lack of novelty. 354 00:24:30,960 --> 00:24:35,000 Speaker 1: See this earlier ten patent. Yeah, Like I think he 355 00:24:35,040 --> 00:24:37,040 Speaker 1: was a little defensive about it later, but anyway, please 356 00:24:37,119 --> 00:24:43,040 Speaker 1: keep going. Yes, yes, lack of novelty patent burn um 357 00:24:43,119 --> 00:24:46,000 Speaker 1: so using partial vacuum pressure and heat, Borden was able 358 00:24:46,000 --> 00:24:48,640 Speaker 1: to create one tough milk product with a shelf life 359 00:24:48,680 --> 00:24:50,720 Speaker 1: of several years, and he was awarded the patent for 360 00:24:50,840 --> 00:24:54,679 Speaker 1: quote Improvement in Concentration of Milk in eighteen fifty six. 361 00:24:55,840 --> 00:24:58,480 Speaker 1: According to some sources, the idea to use a vacuum 362 00:24:58,520 --> 00:25:01,359 Speaker 1: ev operator to preserve the milk came from how the 363 00:25:01,400 --> 00:25:04,119 Speaker 1: shakers preserved fruit. Like he went out and kind of 364 00:25:04,119 --> 00:25:08,200 Speaker 1: talk to them and witnessed this, and I was like, huh, yeah, 365 00:25:08,200 --> 00:25:10,280 Speaker 1: that's how I was reported. I really couldn't find anything 366 00:25:10,320 --> 00:25:16,520 Speaker 1: beyond Yeah, yeah, I read that too. Um In in 367 00:25:16,640 --> 00:25:21,320 Speaker 1: this patent um he wrote like blood milk is a 368 00:25:21,359 --> 00:25:24,280 Speaker 1: living fluid and as soon as drawn from the cow 369 00:25:24,440 --> 00:25:28,560 Speaker 1: begins to die, change and decompose. And no other process 370 00:25:28,640 --> 00:25:31,560 Speaker 1: for concentrating milk with which I am acquainted has any 371 00:25:31,600 --> 00:25:36,359 Speaker 1: adequate means been adopted to prevent incipient decomposition of the 372 00:25:36,400 --> 00:25:45,119 Speaker 1: milk and render it preservable and soluble. Wow, some dark milk. Blood. 373 00:25:45,240 --> 00:25:49,160 Speaker 1: Milk is a living fluid. I love this begins to die, 374 00:25:49,520 --> 00:25:53,760 Speaker 1: change and decompose. He's not wrong, but that's pretty intense. 375 00:25:54,320 --> 00:25:56,639 Speaker 1: I mean he's like a little bit wrong. Like blood 376 00:25:56,640 --> 00:26:02,119 Speaker 1: and milk. Blood. Yeah, there are living cells in blood, 377 00:26:02,440 --> 00:26:06,439 Speaker 1: and there can be living cells and milk. But in 378 00:26:06,480 --> 00:26:08,600 Speaker 1: blood you want to keep them alive, and in milk 379 00:26:08,680 --> 00:26:13,639 Speaker 1: you don't. Um. So anyway, Um, this patent was actually 380 00:26:13,720 --> 00:26:18,520 Speaker 1: for unsweetened milk, though UM it does explain that the 381 00:26:18,560 --> 00:26:21,480 Speaker 1: milk is rendered sweeter than fresh milk due to the 382 00:26:21,560 --> 00:26:26,960 Speaker 1: evaporation process, but that no sugar needs to be added. Um. However, 383 00:26:27,240 --> 00:26:31,159 Speaker 1: and I spent like four hours tracking the specificities of 384 00:26:31,160 --> 00:26:34,280 Speaker 1: this down last night when he got going, he was 385 00:26:34,359 --> 00:26:38,400 Speaker 1: making sweetened condensed milk. The patent is not for sweetened milk. 386 00:26:38,920 --> 00:26:41,840 Speaker 1: What he was making wound up being sweetened milk. I 387 00:26:41,880 --> 00:26:45,320 Speaker 1: suspect because pasteurization wasn't on the scene yet and it 388 00:26:45,359 --> 00:26:51,560 Speaker 1: helped preserve it. Also, people like sugar, Oh yes they do. UM. Anyway, 389 00:26:51,720 --> 00:26:54,639 Speaker 1: if you need to know what was driving Lauren vogel 390 00:26:54,640 --> 00:27:00,600 Speaker 1: bomb completely wild at like eleven pm last night, this 391 00:27:00,720 --> 00:27:11,679 Speaker 1: is it sweetened condensed milk. U. The cost of The 392 00:27:11,720 --> 00:27:14,960 Speaker 1: patent meant that Borden had to seek out financial partners 393 00:27:15,000 --> 00:27:17,720 Speaker 1: in order to start producing this product. However, the factory 394 00:27:17,760 --> 00:27:20,399 Speaker 1: wasn't very successful at first and was shut down in 395 00:27:20,440 --> 00:27:23,280 Speaker 1: that first year. UM. Borden didn't give up, though, and 396 00:27:23,359 --> 00:27:26,679 Speaker 1: opened a second factory nearby in eighteen fifty seven, but 397 00:27:26,760 --> 00:27:31,600 Speaker 1: it also failed. Still, Borden was determined and found a 398 00:27:31,600 --> 00:27:34,480 Speaker 1: new investor out of New York named Jeremiah mill Bunk, 399 00:27:36,960 --> 00:27:40,399 Speaker 1: mill Bok or Millbank. Sorry, I don't know why I 400 00:27:40,440 --> 00:27:45,200 Speaker 1: said it that way. Why was that my natural inclination? 401 00:27:46,000 --> 00:27:48,320 Speaker 1: I guess I guess it would be like that. That's 402 00:27:48,320 --> 00:27:54,800 Speaker 1: like a French annunciation, right, like bunk Yeah? Maybe sure, Well, 403 00:27:55,160 --> 00:28:03,720 Speaker 1: Jeremiah Millbank or Millbok is the investor UM. Supposedly these 404 00:28:03,760 --> 00:28:08,640 Speaker 1: two met another travel story on a train when Borden 405 00:28:09,040 --> 00:28:12,239 Speaker 1: was traveling to or from d C to apply for 406 00:28:12,280 --> 00:28:16,800 Speaker 1: this patent for his condensed milk Yes, and together they 407 00:28:16,840 --> 00:28:20,040 Speaker 1: founded the New York Condensed Milk Company UM. This was 408 00:28:20,080 --> 00:28:22,240 Speaker 1: also confusing. The company changed their names a few times 409 00:28:22,280 --> 00:28:24,800 Speaker 1: over the years, eventually arriving at the name the board 410 00:28:24,840 --> 00:28:28,880 Speaker 1: In Company in nineteen nineteen in honor of Boarden. Yes UM, 411 00:28:28,960 --> 00:28:32,000 Speaker 1: but but right. They They opened their first production plant 412 00:28:32,280 --> 00:28:36,520 Speaker 1: in eighteen sixty four and some of their first orders 413 00:28:36,600 --> 00:28:39,920 Speaker 1: were from the US government. They used condensed milk to 414 00:28:40,000 --> 00:28:42,120 Speaker 1: feed Union soldiers during the Civil War. There are a 415 00:28:42,160 --> 00:28:44,840 Speaker 1: lot of big headlines like sweet and condensed milk helps 416 00:28:45,000 --> 00:28:48,440 Speaker 1: the Union win the Civil War. Um. By this time 417 00:28:48,480 --> 00:28:51,040 Speaker 1: it was sold under the name Eagle Brand, and the 418 00:28:51,120 --> 00:28:55,240 Speaker 1: logo had a patriotic eagle on it. Eagle Brand condensed 419 00:28:55,240 --> 00:28:58,320 Speaker 1: milk became a household name in Yes, still can find it, 420 00:28:58,640 --> 00:29:01,840 Speaker 1: Oh yeah, oh yeah. Um. But you know, during the 421 00:29:01,840 --> 00:29:05,240 Speaker 1: Civil War it was a very very big, serious part 422 00:29:05,280 --> 00:29:07,360 Speaker 1: of the war effort. Just one of their plants was 423 00:29:07,400 --> 00:29:11,480 Speaker 1: producing three hundred thousand gallons of condensed milk a year 424 00:29:12,280 --> 00:29:17,760 Speaker 1: during the height of the war. Woof the formula and 425 00:29:17,800 --> 00:29:20,600 Speaker 1: process changed a bit um evaporating most of the water 426 00:29:20,640 --> 00:29:23,840 Speaker 1: from the milk, adding some sugar and then canning the result. 427 00:29:24,160 --> 00:29:27,720 Speaker 1: The advertising for condensed milk it really leaned heavily into 428 00:29:27,760 --> 00:29:31,000 Speaker 1: this the safety aspect um, which was a huge deal 429 00:29:31,080 --> 00:29:34,480 Speaker 1: and something we have discussed. Borden reportedly had a checklist 430 00:29:34,520 --> 00:29:37,560 Speaker 1: called the Dairyman's Ten Commandments for farmers in the interest 431 00:29:37,600 --> 00:29:39,960 Speaker 1: of safety, and I read some funny stories where the 432 00:29:40,000 --> 00:29:42,960 Speaker 1: farmers were like, I don't appreciate this, but then later 433 00:29:43,720 --> 00:29:48,000 Speaker 1: yeah that was pretty good. Good. He was pretty He 434 00:29:48,080 --> 00:29:50,520 Speaker 1: was pretty intense about it. The product was also, yes, 435 00:29:50,640 --> 00:29:53,920 Speaker 1: shell stable. It didn't require refrigeration and thus could be 436 00:29:53,960 --> 00:29:58,480 Speaker 1: shipped more easily across the country, which was great because refrigeration, um, 437 00:29:58,520 --> 00:30:02,280 Speaker 1: as we've talked about in our or ice episode and 438 00:30:02,480 --> 00:30:05,760 Speaker 1: maybe somewhere else, maybe a few other places. Yeah, yeah, 439 00:30:06,240 --> 00:30:12,040 Speaker 1: was not um very commercially viable. Yet yes, um so. 440 00:30:12,240 --> 00:30:16,320 Speaker 1: Seeing the success of Borden's product, Charles Page, an American 441 00:30:16,360 --> 00:30:20,120 Speaker 1: console in Zurk, founded the Anglo Swiss Condensed Milk Company 442 00:30:20,160 --> 00:30:23,600 Speaker 1: in eighteen sixty six with his brother George in the US, 443 00:30:23,760 --> 00:30:28,160 Speaker 1: learning about Borden's manufacturing process. Um. I'm sure the use 444 00:30:28,200 --> 00:30:33,600 Speaker 1: of the word learning could be contested, but yes, um. 445 00:30:33,720 --> 00:30:37,120 Speaker 1: Though the product was ultimately intended for England, it was 446 00:30:37,160 --> 00:30:40,880 Speaker 1: manufactured in Switzerland, where milk was plentiful. They opened a 447 00:30:40,920 --> 00:30:43,640 Speaker 1: plant in New York in one and started to directly 448 00:30:43,720 --> 00:30:47,520 Speaker 1: compete with Borden with their milk made brand. One of 449 00:30:47,520 --> 00:30:51,480 Speaker 1: their advertisements read, ours is the original condensed Swiss milk 450 00:30:51,720 --> 00:30:56,920 Speaker 1: and the best. Every other kind is inferior. I know 451 00:30:58,640 --> 00:31:02,240 Speaker 1: later this of course became met Nestlie's Milk made um 452 00:31:02,360 --> 00:31:04,960 Speaker 1: when Anglo Swiss merged with Nestlie in nineteen o five, 453 00:31:05,000 --> 00:31:06,600 Speaker 1: and that's the whole thing. And that's a different story. 454 00:31:06,720 --> 00:31:09,040 Speaker 1: But oh my goodness. Yeah no, that's a huge that's 455 00:31:09,040 --> 00:31:12,920 Speaker 1: a huge story. Um. But but yeah, nest Lee, the 456 00:31:13,000 --> 00:31:16,240 Speaker 1: nest Lee brand had also started production of condensed milk 457 00:31:17,560 --> 00:31:19,680 Speaker 1: a little bit earlier, in eighteen seventy eight or so. 458 00:31:20,920 --> 00:31:24,560 Speaker 1: According to Neslie's website, by eighteen sixty eight, Anglo Swiss 459 00:31:24,720 --> 00:31:27,280 Speaker 1: was selling three D seventy four thousand cartons of condensed 460 00:31:27,320 --> 00:31:29,680 Speaker 1: milk to the UK and its colonies, and that by 461 00:31:29,720 --> 00:31:35,320 Speaker 1: eight they had twelve factories around the world. The first 462 00:31:35,480 --> 00:31:42,040 Speaker 1: Canadian condenser opened in eighteen seventy one. And meanwhile, Louis 463 00:31:42,080 --> 00:31:46,600 Speaker 1: Pasteur had developed pasteurization in eighteen sixty four to make 464 00:31:46,760 --> 00:31:51,960 Speaker 1: wines stay fresher longer. And then a little bit later 465 00:31:52,400 --> 00:31:56,360 Speaker 1: um after after pasteurization UM, one of Anglo Swiss's employees, 466 00:31:56,720 --> 00:32:00,440 Speaker 1: a guy by the name of John Baptist Mayenberg Um, 467 00:32:00,800 --> 00:32:05,640 Speaker 1: suggested that unsweetened condensed milk would be like more useful 468 00:32:05,840 --> 00:32:09,400 Speaker 1: to more people. Um. They did not take him up 469 00:32:09,440 --> 00:32:11,720 Speaker 1: on it, so he left the company, moved to the 470 00:32:11,800 --> 00:32:15,920 Speaker 1: United States and started up the Helvetia Milk Condensing Company 471 00:32:15,960 --> 00:32:19,320 Speaker 1: with some local dairy farmers. He received a patent for 472 00:32:19,360 --> 00:32:24,240 Speaker 1: sterilizing milk, cutting the need to add sugar in and 473 00:32:24,480 --> 00:32:28,080 Speaker 1: uh and they became the first commercial producer of unsweetened 474 00:32:28,200 --> 00:32:36,200 Speaker 1: evaporated milk in Simultaneously, a grosser in Texas by the 475 00:32:36,320 --> 00:32:41,480 Speaker 1: name of Eldridge Amos Stewart was developing a similar process. 476 00:32:42,160 --> 00:32:45,400 Speaker 1: Upon finding that Meyenberg held the patent though UM, the 477 00:32:45,440 --> 00:32:49,200 Speaker 1: two teamed up to form the car Nation Company UM 478 00:32:49,240 --> 00:32:52,480 Speaker 1: and then they set up in Washington State to sell 479 00:32:52,560 --> 00:33:01,600 Speaker 1: evaporated milk to gold prospectors heading up north to the Klondike. Wow. Okay, 480 00:33:02,040 --> 00:33:06,240 Speaker 1: yeah uh. Scientific advancements in food processing in the early 481 00:33:06,840 --> 00:33:11,120 Speaker 1: DUM allowed for a more dependable product across the board. 482 00:33:11,280 --> 00:33:15,080 Speaker 1: UM like homogenization UM, in which milk is agitated or 483 00:33:15,080 --> 00:33:18,080 Speaker 1: pressurized so that the so the fat molecules break into 484 00:33:18,080 --> 00:33:21,880 Speaker 1: smaller pieces and so that it stays emulsified. Right, UM 485 00:33:21,960 --> 00:33:24,640 Speaker 1: like the cream doesn't separate out and it's UM. Therefore 486 00:33:24,720 --> 00:33:29,959 Speaker 1: like smoother tasting yeah UM. Canned milk incorporated homogenization like 487 00:33:30,000 --> 00:33:32,840 Speaker 1: a couple of decades earlier than fresh milk, as early 488 00:33:32,880 --> 00:33:35,640 Speaker 1: as nineteen o nine. Um, though most fresh milk is 489 00:33:35,640 --> 00:33:40,200 Speaker 1: homogenized today. And one of the interesting things I found 490 00:33:40,240 --> 00:33:44,320 Speaker 1: about this topic is that condensed milk you could just 491 00:33:44,360 --> 00:33:47,520 Speaker 1: find articles for how did it get popular in this place, 492 00:33:47,600 --> 00:33:49,840 Speaker 1: or how did it get popular in this place? Um, 493 00:33:49,880 --> 00:33:51,920 Speaker 1: And I would love for listeners to write in about 494 00:33:51,920 --> 00:33:55,800 Speaker 1: your experiences with it. There were these pockets of popularity 495 00:33:55,840 --> 00:33:58,520 Speaker 1: around the world where it just really took hold, UM 496 00:33:58,680 --> 00:34:01,440 Speaker 1: during periods of turmoil, her poverty. Um. It was a 497 00:34:01,480 --> 00:34:05,320 Speaker 1: safe product that people could often get their hands on. Yeah. 498 00:34:06,520 --> 00:34:11,839 Speaker 1: American production of of evaporated milk more than doubled um 499 00:34:11,880 --> 00:34:14,720 Speaker 1: to feed soldiers during World War One from nineteen fourteen 500 00:34:14,719 --> 00:34:18,880 Speaker 1: to night, and cans of nestly condensed milk were introduced 501 00:34:19,000 --> 00:34:22,359 Speaker 1: in Brazil, which is one of the places I hear 502 00:34:22,400 --> 00:34:26,000 Speaker 1: it's very popular. UM. Yeah. I used to make a 503 00:34:26,760 --> 00:34:28,640 Speaker 1: oh gosh, I don't have the word in front of me, 504 00:34:28,640 --> 00:34:30,480 Speaker 1: and I'm forgetting it. But but a candy that's like 505 00:34:30,520 --> 00:34:34,200 Speaker 1: a little bit like fudge, M please please, And it's 506 00:34:34,280 --> 00:34:36,600 Speaker 1: named after Oh, It's it's something like a it's named 507 00:34:36,600 --> 00:34:42,520 Speaker 1: after this this brigadier, Oh my Portuguese is not so anyway, 508 00:34:42,760 --> 00:34:48,960 Speaker 1: um uh cool um. Meanwhile, fortification of milk with a 509 00:34:49,040 --> 00:34:53,680 Speaker 1: vitamin D was developed in the nineteen twenties. UM researchers 510 00:34:53,719 --> 00:34:57,000 Speaker 1: figured out that if you irradiated milk with ultraviolet light, 511 00:34:57,040 --> 00:34:59,000 Speaker 1: and irradiated sounds like a scary word, it's not. It 512 00:34:59,040 --> 00:35:01,239 Speaker 1: just means that you expose it to radiation. Radiation isn't 513 00:35:01,239 --> 00:35:04,640 Speaker 1: always bad ultra violet ultra violet light in this case, 514 00:35:05,080 --> 00:35:08,840 Speaker 1: causes chemical reactions in the milk that produced vitamin D 515 00:35:09,680 --> 00:35:13,040 Speaker 1: cool um uh. This was being used in fresh milk 516 00:35:13,080 --> 00:35:17,839 Speaker 1: by two, and Carnation Um was the first to incorporate 517 00:35:17,880 --> 00:35:24,759 Speaker 1: the technology in their evaporated milk. Condensed milk was airlifted 518 00:35:24,760 --> 00:35:28,040 Speaker 1: into Berlin during World War two, and evaporated milk was 519 00:35:28,080 --> 00:35:32,279 Speaker 1: a big part of the war effort everywhere. Yes, and 520 00:35:32,600 --> 00:35:34,959 Speaker 1: here's when I wasn't expecting to find this. But after 521 00:35:34,960 --> 00:35:38,319 Speaker 1: World War Two, condensed milk became a highly sought after 522 00:35:38,360 --> 00:35:41,120 Speaker 1: product during shortages in the USS are going on to 523 00:35:41,160 --> 00:35:46,160 Speaker 1: become an ingredient in many Soviet desserts. An online archive 524 00:35:46,239 --> 00:35:49,160 Speaker 1: of sources called seventeen Moments in Soviet History contains a 525 00:35:49,280 --> 00:35:51,920 Speaker 1: letter from a prisoner released from the Gulag in nineteen 526 00:35:51,920 --> 00:35:56,560 Speaker 1: fifty four that makes mention of condensed milk. Quote, there 527 00:35:56,600 --> 00:35:59,560 Speaker 1: are a lot of canned foods in the world, meat, fish, fruit, 528 00:35:59,600 --> 00:36:03,360 Speaker 1: vegetable bols, but best of all was condensed milk. Of course, 529 00:36:03,480 --> 00:36:05,360 Speaker 1: there was no sense drinking it with hot water. You 530 00:36:05,400 --> 00:36:07,520 Speaker 1: had to eat it with a spoon smeared on bread, 531 00:36:07,600 --> 00:36:10,120 Speaker 1: or swallow it slowly from the can, eat it little 532 00:36:10,120 --> 00:36:13,040 Speaker 1: by little, watching how the light liquid mass grew yellow, 533 00:36:13,080 --> 00:36:16,560 Speaker 1: and how a small sugar star would stick to the can. Tomorrow, 534 00:36:16,560 --> 00:36:20,960 Speaker 1: I said, choking from joy condensed milk, I fell asleep, 535 00:36:20,960 --> 00:36:24,080 Speaker 1: and in my ragged, hungry dreams salt Shastakov's can of 536 00:36:24,120 --> 00:36:27,120 Speaker 1: condensed milk, a monstrous can with the sky blue label, 537 00:36:27,640 --> 00:36:30,239 Speaker 1: enormous and blue as the night sky. The can had 538 00:36:30,239 --> 00:36:33,000 Speaker 1: a thousand holes punched in it, and the milk seeped 539 00:36:33,040 --> 00:36:35,239 Speaker 1: out and flowed in a stream as broad as the 540 00:36:35,239 --> 00:36:38,440 Speaker 1: milky way. My hands easily reached the sky, and greedily 541 00:36:38,480 --> 00:36:43,440 Speaker 1: I drank the thick, sweet, starry milk. Wow, I know 542 00:36:43,880 --> 00:36:48,760 Speaker 1: it goes on. That was just a segment. Yeah, very popular, 543 00:36:50,280 --> 00:36:53,319 Speaker 1: I mean, yeah, I get it. It's I mean, it's 544 00:36:53,360 --> 00:36:56,720 Speaker 1: delicious and especially right like in a in a time 545 00:36:56,760 --> 00:37:00,439 Speaker 1: when you have so few, so a few treats, right, 546 00:37:00,560 --> 00:37:03,360 Speaker 1: you have so little of anything, but especially something that's 547 00:37:03,440 --> 00:37:09,160 Speaker 1: right like genuinely pleasurable, right yeah yeah. Um. Stepping back 548 00:37:09,160 --> 00:37:12,840 Speaker 1: a bit to one, Eagle Brand offered twenty five dollars 549 00:37:12,880 --> 00:37:15,919 Speaker 1: for original recipes from customers. Quote in which Eagle Brand 550 00:37:16,000 --> 00:37:19,280 Speaker 1: sweet and condensed milk makes cooking quicker, easier, and surer. 551 00:37:19,840 --> 00:37:26,560 Speaker 1: Over eighty thousand people submitted mm hmm yeah. Elsie. The 552 00:37:26,600 --> 00:37:31,040 Speaker 1: Board and Cow debuted in ninety eight. By nine fifty six, 553 00:37:31,400 --> 00:37:35,360 Speaker 1: evaporated milk was the most sold canned food product in 554 00:37:35,440 --> 00:37:40,640 Speaker 1: the United States. Um, with enough cans being sold that 555 00:37:40,840 --> 00:37:44,719 Speaker 1: um that that like. It's estimated that an average of 556 00:37:44,800 --> 00:37:51,399 Speaker 1: five thousand were being used every minute. Wow, yeah, it's 557 00:37:51,400 --> 00:37:57,000 Speaker 1: a lot. Yeah. Um. Carnation brand was family run by 558 00:37:57,000 --> 00:38:01,520 Speaker 1: the Stewarts until which is when nest Lee bought them 559 00:38:01,520 --> 00:38:07,840 Speaker 1: out for three billion dollars. Oh. At the time, it 560 00:38:07,960 --> 00:38:11,080 Speaker 1: was the largest merger of like a non oil business 561 00:38:11,239 --> 00:38:17,440 Speaker 1: in history. By by that time, it wasn't just the 562 00:38:17,560 --> 00:38:21,319 Speaker 1: evaporated and condensed MILKSUM Carnation was also making a lot 563 00:38:21,360 --> 00:38:25,520 Speaker 1: of related products, UM, like Coffee Mate and Instant Breakfast. 564 00:38:25,920 --> 00:38:29,280 Speaker 1: Um also unrelated products like like tomato paste and Frisky's 565 00:38:29,320 --> 00:38:35,160 Speaker 1: cat food. Um huh yeah, okay, Eagle brands started offering 566 00:38:35,200 --> 00:38:40,560 Speaker 1: low fat and fat free options in respectively. I believe 567 00:38:41,320 --> 00:38:44,520 Speaker 1: a lot of other brands followed suit. Yeah yeah, And 568 00:38:44,560 --> 00:38:47,480 Speaker 1: that was after some some amount of kerfuffle. It had 569 00:38:47,520 --> 00:38:53,399 Speaker 1: been um uh whole milk based. Condensed milk had been 570 00:38:53,600 --> 00:38:57,319 Speaker 1: based in whole milk for decades after UM. I think 571 00:38:57,520 --> 00:39:01,240 Speaker 1: this this like outbreak of rickets. Maybe the nineteen twenties 572 00:39:02,080 --> 00:39:05,759 Speaker 1: really got the industry going, going like you cannot use 573 00:39:05,800 --> 00:39:08,600 Speaker 1: scal more fat free milk in your condensed milk. What 574 00:39:08,640 --> 00:39:13,080 Speaker 1: won't you think of the children? And they were like, 575 00:39:13,080 --> 00:39:16,520 Speaker 1: oh crap, you're right. So that seems to be a theme. 576 00:39:17,000 --> 00:39:19,440 Speaker 1: Seems to be a theme in this one. Oh absolutely. 577 00:39:19,520 --> 00:39:22,759 Speaker 1: And that's it's so fascinating. It's so fascinating and so 578 00:39:24,000 --> 00:39:32,239 Speaker 1: infuriating doing research like this. Very complicated for us mere 579 00:39:33,120 --> 00:39:40,640 Speaker 1: food podcasting, Mere mortals, yes, but very very very interesting. 580 00:39:40,920 --> 00:39:44,280 Speaker 1: I did enjoy learning about all of this, as as 581 00:39:44,320 --> 00:39:48,680 Speaker 1: complex as it was. Oh yeah, oh yeah, uh yeah, 582 00:39:48,719 --> 00:39:51,680 Speaker 1: because that that is about what we have to say 583 00:39:51,760 --> 00:39:58,120 Speaker 1: about evaporated and condensed milks today. Yes, but we do 584 00:39:58,239 --> 00:40:00,560 Speaker 1: have some listener mail for you, and we are going 585 00:40:00,600 --> 00:40:02,040 Speaker 1: to get into that after we get back from a 586 00:40:02,120 --> 00:40:13,200 Speaker 1: quick break for a word from our sponsor, and we're back. 587 00:40:13,239 --> 00:40:16,120 Speaker 1: Thank you sponsor, Yes, thank you, and we're back with 588 00:40:16,560 --> 00:40:27,840 Speaker 1: just listen man sweet. So today we have two letters 589 00:40:28,080 --> 00:40:35,160 Speaker 1: from Sheldon Um. Thank you Sheldon for writing. Sheldon wrote, Yes, Um. 590 00:40:35,200 --> 00:40:42,319 Speaker 1: The first letter is about poutine and cheese kurds specifically, um, So, 591 00:40:42,440 --> 00:40:45,200 Speaker 1: Sheldon wrote, this argument comes up in my family from 592 00:40:45,200 --> 00:40:47,680 Speaker 1: time to time. My daughter in law's from Wisconsin and 593 00:40:47,680 --> 00:40:50,240 Speaker 1: I have a Wisconsin cheese head t shirt. I've seen 594 00:40:50,360 --> 00:40:54,200 Speaker 1: both sides. I've been to Wisconsin and I've had cheese 595 00:40:54,280 --> 00:40:58,200 Speaker 1: kurds and deep fried cheese kurds. They're different. I wouldn't 596 00:40:58,239 --> 00:41:01,319 Speaker 1: say that Canada is noted for cheese curds. It's much 597 00:41:01,320 --> 00:41:05,239 Speaker 1: more regional. They're extremely popular here in Quebec, home of 598 00:41:05,239 --> 00:41:09,120 Speaker 1: the boutine, and more eastern parts of Ontario, much less 599 00:41:09,160 --> 00:41:11,319 Speaker 1: so in the rest of the country. They're made by 600 00:41:11,360 --> 00:41:14,440 Speaker 1: smallish from ageries. Don't know the English word for that. 601 00:41:14,960 --> 00:41:19,719 Speaker 1: Cheese factoring doesn't sound right. Um. Around my area, I 602 00:41:19,760 --> 00:41:22,759 Speaker 1: can get cheese curds from three different Fromageri's the chap 603 00:41:22,880 --> 00:41:26,439 Speaker 1: A Fromage St Albert side of the Curd Festival each 604 00:41:26,480 --> 00:41:30,160 Speaker 1: August and for far, they all have a different and 605 00:41:30,200 --> 00:41:33,000 Speaker 1: distinct taste. It's quite easy to tell which is which 606 00:41:33,000 --> 00:41:35,879 Speaker 1: in a blind taste test. The different taste come from 607 00:41:35,880 --> 00:41:38,680 Speaker 1: their unique home bacteria, much like some breweries have their 608 00:41:38,680 --> 00:41:42,080 Speaker 1: home used for brewing beer. And thanks for the reminder. 609 00:41:42,360 --> 00:41:44,520 Speaker 1: The border will be somewhat open next week and I'm 610 00:41:44,560 --> 00:41:46,960 Speaker 1: going down for a belated US Thanksgiving to see my 611 00:41:47,000 --> 00:41:49,480 Speaker 1: sister and brother. You remind me to bring them some 612 00:41:49,560 --> 00:41:53,440 Speaker 1: fresh cheese curds. How fresh you may ask. I'll be 613 00:41:53,480 --> 00:41:55,600 Speaker 1: picking some up at the fromagerie on my way down. 614 00:41:55,880 --> 00:41:57,880 Speaker 1: They will have been made that morning. I like to 615 00:41:57,920 --> 00:41:59,839 Speaker 1: tell my sister that they are so fresh that they 616 00:41:59,840 --> 00:42:05,840 Speaker 1: were in the cow the day before. Oh that sounds 617 00:42:05,840 --> 00:42:10,439 Speaker 1: so delightful, does it? Does? I do love cheese girds. 618 00:42:10,480 --> 00:42:14,239 Speaker 1: I do? Yeah? Oh no. I like how you can 619 00:42:14,239 --> 00:42:18,239 Speaker 1: pick out the difference you can come from. That's interesting. 620 00:42:18,600 --> 00:42:20,600 Speaker 1: I want to be able to do that with local 621 00:42:20,680 --> 00:42:27,440 Speaker 1: cheeses Heck, that's so cool. Yeah, yeah, che cheesemaker. Cheesemaker, 622 00:42:27,640 --> 00:42:33,040 Speaker 1: I think is the English equivalent of from Algerie. Yeah, 623 00:42:33,239 --> 00:42:35,719 Speaker 1: I don't know, but this is something we should know. 624 00:42:36,040 --> 00:42:39,040 Speaker 1: Cheese is very important to us. Yeah, yeah, we don't have. Yeah, 625 00:42:39,080 --> 00:42:41,920 Speaker 1: ours doesn't sound as cool in English, which is frequently 626 00:42:42,080 --> 00:42:46,560 Speaker 1: the case of versus French. Yeah, but but yeah yeah 627 00:42:46,600 --> 00:42:51,920 Speaker 1: yeah okay, so so Sheldon followed up um with with 628 00:42:51,960 --> 00:42:57,440 Speaker 1: this note on the pronunciation of proutine. I'm in Quebec, 629 00:42:57,560 --> 00:43:00,239 Speaker 1: where it is pronounced the way the word is, but 630 00:43:00,520 --> 00:43:03,400 Speaker 1: others pronounce it differently. It's often like this with languages. 631 00:43:03,960 --> 00:43:08,000 Speaker 1: There's a singer from Quebec whose name is similarly pronounced wrong. 632 00:43:08,840 --> 00:43:13,560 Speaker 1: When she was born, Madame Dion pronounced her daughter's name selling. 633 00:43:14,600 --> 00:43:18,120 Speaker 1: Kids in school pronounced it selling, everyone around pronounced it selling. 634 00:43:18,560 --> 00:43:21,720 Speaker 1: When she got popular in English, Canada and the States, 635 00:43:22,239 --> 00:43:27,400 Speaker 1: everyone pronounced her name Selene. See the similarity, uh selling 636 00:43:27,880 --> 00:43:31,960 Speaker 1: Selene and putin putine. That's how things are when they 637 00:43:31,960 --> 00:43:34,720 Speaker 1: go from one language to another. How do you pronounce 638 00:43:34,760 --> 00:43:40,120 Speaker 1: that city in France that's the home of the Eiffel Tower. Well, no, 639 00:43:40,760 --> 00:43:43,440 Speaker 1: I love this so much. That's a great like like 640 00:43:44,640 --> 00:43:48,799 Speaker 1: pnemonic device to for remembering what it is. Yeah, and 641 00:43:48,800 --> 00:43:57,880 Speaker 1: and absolutely like in English, we say Paris. Yea toll. 642 00:43:58,920 --> 00:44:02,040 Speaker 1: This is not Eiffel Tower there. Oh yeah, yeah, yeah 643 00:44:02,080 --> 00:44:06,520 Speaker 1: yeah I fold tower. Yeah that's not Yeah. So I 644 00:44:06,800 --> 00:44:10,759 Speaker 1: did appreciate this note because I was like, yes, yes, 645 00:44:12,719 --> 00:44:16,000 Speaker 1: it is true. It's a great point. Yeah. I also 646 00:44:16,040 --> 00:44:18,520 Speaker 1: had no I had no idea. I had no idea 647 00:44:18,680 --> 00:44:24,120 Speaker 1: about um solln. Now every time you say it, you're 648 00:44:24,120 --> 00:44:27,560 Speaker 1: gonna kind of wonder, kind of stumble which one should 649 00:44:27,560 --> 00:44:30,160 Speaker 1: I go with? I will, I will. This is going 650 00:44:30,200 --> 00:44:33,040 Speaker 1: to change not a whole lot of my discourse, to 651 00:44:33,080 --> 00:44:39,960 Speaker 1: be honest, But you don't talk about leant not extremely often. 652 00:44:40,400 --> 00:44:49,239 Speaker 1: Oh well, sorry, I'm sorry, son, I'm sorry. Yes, and 653 00:44:49,320 --> 00:44:55,120 Speaker 1: also welcome and thank you, yes, yes, and thank you 654 00:44:55,480 --> 00:44:59,640 Speaker 1: to Sheldon for sending us these messages. If you would 655 00:44:59,640 --> 00:45:02,359 Speaker 1: like to eat mails, you ken our emails Hello at 656 00:45:02,360 --> 00:45:05,280 Speaker 1: savor pod dot com. But we're also on social media. 657 00:45:05,360 --> 00:45:08,399 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 658 00:45:08,560 --> 00:45:10,480 Speaker 1: savor pod, and we do hope to hear from you. 659 00:45:11,000 --> 00:45:13,160 Speaker 1: Savor is a production of I Heart Radio. For more 660 00:45:13,200 --> 00:45:15,239 Speaker 1: podcasts from my heart Radio, you can visit the I 661 00:45:15,320 --> 00:45:18,440 Speaker 1: heart Radio app, Apple Podcasts, or wherever you listen to 662 00:45:18,480 --> 00:45:21,520 Speaker 1: your favorite shows. Thanks, as always to our super producers 663 00:45:21,640 --> 00:45:24,240 Speaker 1: Dylan Fagin and Andrew Howard. Thanks to you for listening, 664 00:45:24,280 --> 00:45:26,040 Speaker 1: and we hope that lots more good things are coming 665 00:45:26,080 --> 00:45:34,319 Speaker 1: your way.