1 00:00:08,280 --> 00:00:10,480 Speaker 1: Although I'm alcome to Saber protection of I Heart Radio. 2 00:00:10,560 --> 00:00:13,399 Speaker 1: I'm Any Reese and I'm Lauren Vogelbaum, and today we're 3 00:00:13,400 --> 00:00:19,720 Speaker 1: talking about Madeleine's. Yes, or perhaps there was, there's a 4 00:00:19,760 --> 00:00:27,200 Speaker 1: lot of tension and concern about pronunciation in this episode. Yeah, 5 00:00:27,480 --> 00:00:31,319 Speaker 1: any any time that you get into French anything, we 6 00:00:31,440 --> 00:00:34,000 Speaker 1: tend to raise a fist to the sky and go 7 00:00:34,200 --> 00:00:38,720 Speaker 1: French um. And also, as we were saying right before 8 00:00:38,760 --> 00:00:43,000 Speaker 1: we started recording, like I get really anxious about pronunciations 9 00:00:43,000 --> 00:00:46,839 Speaker 1: when it comes to pastry type terminology because people are 10 00:00:46,960 --> 00:00:52,600 Speaker 1: very particular in the field of pastry and I just 11 00:00:52,720 --> 00:00:54,720 Speaker 1: want to eat pastry. I don't want to I don't 12 00:00:54,720 --> 00:00:58,200 Speaker 1: want to make anyone mad. We're not here to make 13 00:00:58,240 --> 00:01:03,080 Speaker 1: anyone mad, even though it happens am I regularly, but 14 00:01:03,160 --> 00:01:06,039 Speaker 1: a good kind of mad. You know, our listeners do 15 00:01:06,120 --> 00:01:09,480 Speaker 1: have opinions, and we do. Yeah, oh yeah, getting fired 16 00:01:09,560 --> 00:01:14,480 Speaker 1: up is great, Yes, unless you're trying to make a 17 00:01:14,520 --> 00:01:19,920 Speaker 1: pastry and that's not what you're going for sure. So 18 00:01:20,760 --> 00:01:25,039 Speaker 1: I don't really have much experience with Madeleine's or Madaline um. 19 00:01:25,080 --> 00:01:28,440 Speaker 1: At one point, though, when I was in college, there 20 00:01:28,480 --> 00:01:31,440 Speaker 1: was a really cute French cafe that opened up in 21 00:01:31,480 --> 00:01:34,400 Speaker 1: the small town I grew up in, and I went 22 00:01:34,480 --> 00:01:37,160 Speaker 1: home one weekend and I met one of my best 23 00:01:37,200 --> 00:01:40,880 Speaker 1: friends there for lunch. And at the end, you've got 24 00:01:41,520 --> 00:01:43,800 Speaker 1: a madeleine, And I think the restaurant may have even 25 00:01:43,800 --> 00:01:48,360 Speaker 1: been called Madeleine. Okay, that's cute. It was really really cute. 26 00:01:48,400 --> 00:01:52,080 Speaker 1: I felt so fancy because I hesitated earlier because I 27 00:01:52,120 --> 00:01:56,480 Speaker 1: was trying to I guess that the town I grew 28 00:01:56,520 --> 00:01:58,120 Speaker 1: up in, there was a lot of shifting in restaurants, 29 00:01:58,120 --> 00:02:00,720 Speaker 1: like a lot of things opened and closed. Um, So 30 00:02:00,800 --> 00:02:04,480 Speaker 1: I don't think that restaurant was there for very long. Yeah, 31 00:02:04,520 --> 00:02:06,720 Speaker 1: but I did really enjoy my experience. We get to 32 00:02:06,720 --> 00:02:12,040 Speaker 1: sit outside and and I dunked the Madaline and t 33 00:02:13,080 --> 00:02:14,919 Speaker 1: and it was very nice. Even though I can't really 34 00:02:14,919 --> 00:02:20,800 Speaker 1: have to you, but I liked the experience and time there. Uh. Yeah, 35 00:02:20,800 --> 00:02:23,840 Speaker 1: I can't remember when I went through a Madeline phase 36 00:02:24,080 --> 00:02:25,920 Speaker 1: at some point when I was just like, this is 37 00:02:25,960 --> 00:02:28,320 Speaker 1: the perfect carke. How do I make it? What is 38 00:02:28,360 --> 00:02:31,800 Speaker 1: it made of? Um? And uh, but I can't for 39 00:02:31,840 --> 00:02:34,320 Speaker 1: the life of me remember when exactly. It was sometime 40 00:02:34,360 --> 00:02:37,400 Speaker 1: post college and I was like deep into a baking 41 00:02:37,440 --> 00:02:40,920 Speaker 1: phase and it seemed it's it's one of those like 42 00:02:41,040 --> 00:02:47,160 Speaker 1: really simple seeming baked goods that is very difficult to 43 00:02:47,200 --> 00:02:52,679 Speaker 1: get exactly right. Yes, yes, and you have a lot 44 00:02:52,720 --> 00:02:54,560 Speaker 1: on that that you were alluding to you before we 45 00:02:54,600 --> 00:02:58,799 Speaker 1: started recording, I could. I couldn't find um the exact 46 00:02:58,919 --> 00:03:01,840 Speaker 1: date for this, but I know, to this chagrin and 47 00:03:02,160 --> 00:03:05,200 Speaker 1: a lot of people who do know a lot about madaline's. 48 00:03:05,680 --> 00:03:10,120 Speaker 1: A lot of Americans are introduced to them through Starbucks. Yeah, yeah, 49 00:03:10,160 --> 00:03:12,280 Speaker 1: that's definitely a thing. They sell these little uh. I 50 00:03:12,320 --> 00:03:14,360 Speaker 1: think like two or three packs are right up by 51 00:03:14,360 --> 00:03:19,040 Speaker 1: the cash register. Yes, and so I thought, even though 52 00:03:19,080 --> 00:03:21,359 Speaker 1: I had had this mattaline that was a cake. I 53 00:03:21,400 --> 00:03:23,880 Speaker 1: think the one at Starbucks, at least at one point 54 00:03:23,960 --> 00:03:27,200 Speaker 1: was much more cookie like. So I thought it was 55 00:03:27,240 --> 00:03:32,160 Speaker 1: a cookie. And this is a real awakening. Oh it's 56 00:03:32,160 --> 00:03:36,800 Speaker 1: a it's it's cookies. Okay, we're getting ahead of ourselves. Okay, 57 00:03:37,120 --> 00:03:40,880 Speaker 1: let's just go ahead and do the question. All right, Yes, 58 00:03:40,960 --> 00:03:51,080 Speaker 1: I m madaline's. What are they? Well? The madaline is 59 00:03:51,160 --> 00:03:54,320 Speaker 1: a type of yes, small cake about the size of 60 00:03:54,360 --> 00:03:58,040 Speaker 1: a cookie though, and yes, about which people have opinions. 61 00:03:58,760 --> 00:04:01,720 Speaker 1: Madalines are typically baked in molds that are shaped like 62 00:04:01,760 --> 00:04:06,160 Speaker 1: a like oblong scallop shells. And yeah, they are deceptively 63 00:04:06,280 --> 00:04:10,240 Speaker 1: straightforward cakes, just lightly flavored with a butter that's browned 64 00:04:10,280 --> 00:04:13,160 Speaker 1: so that's kind of warm tasting and nutty, and then 65 00:04:13,240 --> 00:04:16,559 Speaker 1: usually some kind of um citrus zestuff. Floral and bright 66 00:04:16,920 --> 00:04:19,560 Speaker 1: and often served plain, although they can be fancied up 67 00:04:19,600 --> 00:04:22,320 Speaker 1: with a with vanilla or spices or cocoa or other 68 00:04:22,400 --> 00:04:27,000 Speaker 1: flavorings or glazes like apricot jam or chocolate, or toppings 69 00:04:27,040 --> 00:04:31,159 Speaker 1: like coconut or slivered almonds. They're made of this type 70 00:04:31,200 --> 00:04:36,279 Speaker 1: of tender and just slightly crumbly sponge cake called genoise. 71 00:04:37,080 --> 00:04:39,480 Speaker 1: Am I saying that right? I'm I'm not. I think 72 00:04:39,560 --> 00:04:45,480 Speaker 1: it's genoas I think so, I'm with you. Fresh and 73 00:04:45,520 --> 00:04:48,880 Speaker 1: the cakes get this thin crisp crust on on the 74 00:04:48,920 --> 00:04:51,720 Speaker 1: shell shaped side in contact with the pan, and they 75 00:04:51,839 --> 00:04:54,719 Speaker 1: raise up into a little hump on on the flip 76 00:04:54,760 --> 00:04:57,760 Speaker 1: side in the oven. Um and the result is just 77 00:04:57,880 --> 00:05:01,560 Speaker 1: simple and delightful. Yes, often served with tea or coffee, 78 00:05:01,600 --> 00:05:07,520 Speaker 1: although some people say that coffee ruins the experience. Oh 79 00:05:07,839 --> 00:05:11,440 Speaker 1: I don't. I am only reporting what I have read. 80 00:05:11,920 --> 00:05:18,120 Speaker 1: Um And yeah, yeah, as as with many baked goods 81 00:05:18,120 --> 00:05:21,960 Speaker 1: and pastry kind of things like the kind like that 82 00:05:22,080 --> 00:05:26,200 Speaker 1: kind of simplicity really belies the precision with which you 83 00:05:26,279 --> 00:05:29,719 Speaker 1: have to work to make it happen. And this is 84 00:05:29,720 --> 00:05:33,440 Speaker 1: where the opinions come in, like how dry or moist 85 00:05:33,680 --> 00:05:37,640 Speaker 1: should the cake be, What type of sugar is best, 86 00:05:38,000 --> 00:05:41,200 Speaker 1: Which should you rest the batter, and if so for 87 00:05:41,279 --> 00:05:45,480 Speaker 1: how long? What type of pan material is appropriate? What's 88 00:05:45,520 --> 00:05:48,000 Speaker 1: the best way to mitigate the temperature of the batter 89 00:05:48,120 --> 00:05:50,279 Speaker 1: and the pan and the oven. How much of a 90 00:05:50,360 --> 00:05:54,320 Speaker 1: hump is correct? Should it be a finger above the 91 00:05:54,360 --> 00:05:57,720 Speaker 1: surface of the cake or should it vie near obscenely? 92 00:05:57,839 --> 00:06:01,120 Speaker 1: For the heavens, is it okay a to use chemical 93 00:06:01,200 --> 00:06:07,040 Speaker 1: leveners to achieve this hump? Oh my gosh, I'm getting 94 00:06:07,040 --> 00:06:13,680 Speaker 1: more and more upset and worried. It's okay, it's okay, 95 00:06:13,760 --> 00:06:19,200 Speaker 1: Everything will be fine. There's cakes at the end. The 96 00:06:19,279 --> 00:06:27,159 Speaker 1: cake is a live oh gosh. Yeah. So so there's 97 00:06:27,200 --> 00:06:29,760 Speaker 1: a lot going on in these tiny little cakes. Um, 98 00:06:29,839 --> 00:06:31,839 Speaker 1: you have a few things going on when you're leavening 99 00:06:31,920 --> 00:06:34,960 Speaker 1: a cake like a madaline Um. Traditional recipes which would 100 00:06:34,960 --> 00:06:38,919 Speaker 1: have been developed before modern chemical leveners like baking powder, 101 00:06:38,960 --> 00:06:42,760 Speaker 1: were invented are going to use other both chemical and 102 00:06:42,760 --> 00:06:47,280 Speaker 1: physical kind of tricks to get the desired texture and 103 00:06:47,440 --> 00:06:52,000 Speaker 1: rise out of the sponge. So uh, first, when you 104 00:06:52,040 --> 00:06:55,320 Speaker 1: make the batter, you want all the ingredients to be 105 00:06:55,440 --> 00:06:59,560 Speaker 1: right around room temperature. Unlike some baked goods where you're 106 00:06:59,640 --> 00:07:03,279 Speaker 1: using the structure of colder butter to um to work 107 00:07:03,400 --> 00:07:06,880 Speaker 1: air into the batter, you're working with melted and browned 108 00:07:06,880 --> 00:07:09,120 Speaker 1: butter here um, and that means that you've cooked the 109 00:07:09,120 --> 00:07:12,280 Speaker 1: butter until the fats and milk solids have separated, and 110 00:07:12,320 --> 00:07:14,800 Speaker 1: you've toasted those solids a little bit in the pan. 111 00:07:15,360 --> 00:07:18,080 Speaker 1: And this is really rad because um, well a ADUs 112 00:07:18,120 --> 00:07:21,720 Speaker 1: flavor um, which is so nice um. But be when 113 00:07:21,960 --> 00:07:26,080 Speaker 1: you mix the liquid butter with flour, the oils will 114 00:07:26,120 --> 00:07:29,200 Speaker 1: coat the gluten proteins and prevent them from locking up 115 00:07:29,520 --> 00:07:32,320 Speaker 1: into a two firm of a network, thus keeping the 116 00:07:32,400 --> 00:07:36,960 Speaker 1: resulting sponge a little bit softer. However, if you've got 117 00:07:37,000 --> 00:07:43,800 Speaker 1: this nice room temperature butter flour stuff and there's cold 118 00:07:43,920 --> 00:07:47,520 Speaker 1: eggs in there as well, that could shock the fats 119 00:07:47,600 --> 00:07:49,920 Speaker 1: of the butter into clumping up again, and that is 120 00:07:49,960 --> 00:07:54,800 Speaker 1: no boio. Also, having the exit room temperature means that 121 00:07:54,840 --> 00:07:57,560 Speaker 1: the proteins in them are looser and more willing to 122 00:07:57,680 --> 00:08:01,480 Speaker 1: unravel or d nature and and help form up into 123 00:08:01,520 --> 00:08:05,400 Speaker 1: a foam when you beat them. UM, capturing and holding air. 124 00:08:06,240 --> 00:08:08,040 Speaker 1: This also means though, that you don't want to work 125 00:08:08,040 --> 00:08:10,800 Speaker 1: the batter too hard after you beat the eggs, because 126 00:08:10,880 --> 00:08:14,239 Speaker 1: that collapse all of those little delicate structures that you've created. 127 00:08:18,560 --> 00:08:24,040 Speaker 1: And he's just shaking her head. We'll make a cake. 128 00:08:25,360 --> 00:08:28,800 Speaker 1: Oh wait, there's more. Um. Okay, once you've made that batter, 129 00:08:29,200 --> 00:08:31,520 Speaker 1: you want to let it rest so that the flower 130 00:08:31,760 --> 00:08:35,640 Speaker 1: hydrates properly. Um. You know you've you've added it so gently, 131 00:08:35,960 --> 00:08:38,120 Speaker 1: and you want the crumb to be soft. So yeah, 132 00:08:38,120 --> 00:08:40,319 Speaker 1: you want to make sure the flower hydrates. And it's 133 00:08:40,360 --> 00:08:42,719 Speaker 1: ideal to rest it in the fridge so that when 134 00:08:42,720 --> 00:08:45,319 Speaker 1: you do pop it into a hot oven. UM, there 135 00:08:45,320 --> 00:08:48,920 Speaker 1: will be an extra bit of temperature difference between the 136 00:08:48,960 --> 00:08:53,040 Speaker 1: batter and the air in the oven, and this can 137 00:08:53,080 --> 00:08:55,360 Speaker 1: help create more rise. And I could not find a 138 00:08:55,400 --> 00:09:00,480 Speaker 1: good explanation of why on the internet. Maybe was looking 139 00:09:00,480 --> 00:09:03,400 Speaker 1: in the wrong places, But what I suspect is that 140 00:09:03,600 --> 00:09:07,240 Speaker 1: UM that in the case of madelines, especially UM, the 141 00:09:07,320 --> 00:09:11,520 Speaker 1: shape of the molds and the temperature difference help induce 142 00:09:11,920 --> 00:09:16,080 Speaker 1: a purposefully uneven steam evaporation within the cakes, with the 143 00:09:16,160 --> 00:09:19,920 Speaker 1: middles having longer to heat and expand with air bubbles 144 00:09:19,920 --> 00:09:23,040 Speaker 1: than the sides do. This is what I suspect. If 145 00:09:23,040 --> 00:09:26,040 Speaker 1: anyone knows the answer, please right in. If I'm totally wrong, 146 00:09:26,400 --> 00:09:34,360 Speaker 1: that's chill goodness. But but folks really espouse this concept. 147 00:09:34,559 --> 00:09:38,600 Speaker 1: UM even will recommend freezing the pan before you spoon 148 00:09:38,720 --> 00:09:42,600 Speaker 1: the batter into the pan. UH. Different types of pans 149 00:09:42,640 --> 00:09:46,320 Speaker 1: matter too. Non stick and silicone UM will release more easily, 150 00:09:46,360 --> 00:09:49,280 Speaker 1: but don't give you the best crust. I personally recommend 151 00:09:49,400 --> 00:09:52,960 Speaker 1: buttering and flowering UM any pan for the best crust 152 00:09:53,000 --> 00:09:56,760 Speaker 1: and release in in just about any baked good. UM 153 00:09:56,880 --> 00:10:01,560 Speaker 1: non non stick are my favorites, but the metal tends 154 00:10:01,559 --> 00:10:03,560 Speaker 1: to be a little bit thicker holds heat a little 155 00:10:03,559 --> 00:10:06,920 Speaker 1: bit better anyway. UM pastry chefs will recommend all sorts 156 00:10:06,960 --> 00:10:11,760 Speaker 1: of ovenge shenanigans to UM. Many involved baking initially at 157 00:10:11,800 --> 00:10:14,680 Speaker 1: a high heat and then turning the temperature down or 158 00:10:14,720 --> 00:10:18,160 Speaker 1: even off, and then on again. If you want to 159 00:10:18,200 --> 00:10:21,320 Speaker 1: look up a recipe or several, they are out there 160 00:10:22,280 --> 00:10:32,760 Speaker 1: and they are firmly worded, very stern talking to you know. 161 00:10:32,960 --> 00:10:34,679 Speaker 1: In in the end, In the end, it all comes 162 00:10:34,679 --> 00:10:37,800 Speaker 1: down to personal preferences, um, And if you're making them 163 00:10:37,800 --> 00:10:40,320 Speaker 1: at home, you know, like what works for you in 164 00:10:40,440 --> 00:10:43,680 Speaker 1: terms of fussiness level and time commitment, and like the 165 00:10:43,760 --> 00:10:48,439 Speaker 1: specific like wonkiness or availability of equipment. Like look, if 166 00:10:48,440 --> 00:10:51,199 Speaker 1: it makes you happy, mix up a gen was and 167 00:10:51,440 --> 00:10:56,600 Speaker 1: spoon it into like many muffin tins or freestanding muffin papers, 168 00:10:56,920 --> 00:10:59,760 Speaker 1: and then just bake it at a single temperature until 169 00:10:59,800 --> 00:11:02,760 Speaker 1: it's set. And then eat your cake. No one can 170 00:11:02,760 --> 00:11:07,559 Speaker 1: tell you not to, not us, well not certainly not me. 171 00:11:11,720 --> 00:11:16,040 Speaker 1: Eat your dank cake. Yeah, do it? I love it. 172 00:11:16,080 --> 00:11:19,120 Speaker 1: I mean again, I know I've talked about this before, 173 00:11:19,160 --> 00:11:23,679 Speaker 1: but my oven, the walkiness is a good term, Laura. 174 00:11:24,559 --> 00:11:30,280 Speaker 1: I would have to really really be careful this. Yeah 175 00:11:30,400 --> 00:11:35,959 Speaker 1: yeah yeah mine. Mine is also not the most dependable 176 00:11:36,120 --> 00:11:40,240 Speaker 1: all the time. Yeah. Mine's slow to start, but then 177 00:11:40,559 --> 00:11:43,839 Speaker 1: once it gets going, it's you say three and it's 178 00:11:43,840 --> 00:11:53,080 Speaker 1: at four. Goodness, Okay, it's an adventure every day. It's enthusiastic. 179 00:11:53,200 --> 00:11:57,400 Speaker 1: That's great. Yeah. I like to put a positive spin 180 00:11:57,480 --> 00:12:03,200 Speaker 1: on it too, after so many bakings. Um, but all right, 181 00:12:03,320 --> 00:12:08,080 Speaker 1: let's say I've succeeded. What about the nutrition, Yeah, that's 182 00:12:08,080 --> 00:12:11,720 Speaker 1: a treat. Treats are nice. Uh, it's it tends to 183 00:12:11,760 --> 00:12:14,320 Speaker 1: be a little bit heavier on the butter and a 184 00:12:14,320 --> 00:12:18,839 Speaker 1: little bit lighter on the sugar than some other desserts. Um, 185 00:12:18,920 --> 00:12:25,560 Speaker 1: so treat treats. Yeah, have them treats over here. I do. 186 00:12:25,679 --> 00:12:28,920 Speaker 1: I definitely want to try. I've never tried one like 187 00:12:28,960 --> 00:12:32,480 Speaker 1: coated and chocolate or all these other flavors. I've only had, yeah, 188 00:12:32,800 --> 00:12:35,840 Speaker 1: you know, normal baseline flavor. So I really want to 189 00:12:35,840 --> 00:12:42,520 Speaker 1: experiment out. Yes, okay, into it. Yes, we do have 190 00:12:42,559 --> 00:12:46,600 Speaker 1: some numbers for you, just a few, just a few, okay. 191 00:12:46,640 --> 00:12:50,440 Speaker 1: So the Madeline is highly associated with France, if that 192 00:12:50,760 --> 00:12:54,760 Speaker 1: hasn't been clear already. According to a few sources on 193 00:12:54,840 --> 00:12:57,080 Speaker 1: Europe Day in two thousand and six, they were chosen 194 00:12:57,120 --> 00:13:00,120 Speaker 1: to represent France. I really could not nail that down, 195 00:13:00,520 --> 00:13:02,800 Speaker 1: but I would believe it. It would not surprise me. 196 00:13:04,600 --> 00:13:08,480 Speaker 1: One of the biggest commercial Madeline sellers in France, alacoch Lorn, 197 00:13:08,880 --> 00:13:12,000 Speaker 1: tells about eighty million made lines a year and employees 198 00:13:12,040 --> 00:13:14,360 Speaker 1: about eighty people. And I did look it up just 199 00:13:14,400 --> 00:13:17,920 Speaker 1: to see the pandemic that is still open and it 200 00:13:18,000 --> 00:13:20,200 Speaker 1: is still open, but I don't know about the numbers. 201 00:13:20,760 --> 00:13:25,880 Speaker 1: They're still the same. A New York Times article claims 202 00:13:26,080 --> 00:13:28,720 Speaker 1: that the Madeleine has been called the cookie with the 203 00:13:28,760 --> 00:13:34,600 Speaker 1: greatest literary cloud, although yes, it's really more of a cake, Oh, 204 00:13:36,120 --> 00:13:39,640 Speaker 1: New York Times, even though I've been making that same 205 00:13:39,679 --> 00:13:42,920 Speaker 1: mistake for pretty much my whole life. I will turn 206 00:13:42,960 --> 00:13:47,480 Speaker 1: it around for sure. UM. And there's some really interesting 207 00:13:47,520 --> 00:13:52,120 Speaker 1: history as to why that is absolutely um, And we 208 00:13:52,160 --> 00:13:54,240 Speaker 1: will get into that. But first we've got a quick 209 00:13:54,240 --> 00:14:05,560 Speaker 1: break for a word from our sponsor, and we're back. 210 00:14:05,600 --> 00:14:11,000 Speaker 1: Thank you, sponsor, Yes, thank you so. Rudiment street cookies, 211 00:14:11,120 --> 00:14:15,160 Speaker 1: biscuits or cakes similar to Madeleine's, go back to ancient times. 212 00:14:15,200 --> 00:14:18,720 Speaker 1: I know we've talked about some of those in past episodes. 213 00:14:19,520 --> 00:14:24,240 Speaker 1: It's escaping me now, but I know that it's happened. Yeah, 214 00:14:24,440 --> 00:14:30,800 Speaker 1: maybe maybe something about scones or muffins or all of 215 00:14:30,840 --> 00:14:36,240 Speaker 1: the above. Birthday cake. We did talk about chocolate chip cookies. 216 00:14:36,280 --> 00:14:40,880 Speaker 1: Maybe we discussed in there. We've done a lot of episodes, y'all. 217 00:14:42,200 --> 00:14:44,080 Speaker 1: We have. We were supposed to. We were getting near 218 00:14:44,080 --> 00:14:51,000 Speaker 1: a milestone. We were totally forgot, and I forgot entirely well, 219 00:14:51,040 --> 00:14:52,520 Speaker 1: I think we could make it up and no one 220 00:14:52,520 --> 00:14:56,800 Speaker 1: would really know. Well, or at least you know, why 221 00:14:56,800 --> 00:14:59,000 Speaker 1: why not? Why not celebrate an off number, like I 222 00:14:59,040 --> 00:15:01,800 Speaker 1: don't think that it all has to be even numbers. Yeah, 223 00:15:01,840 --> 00:15:06,280 Speaker 1: we're probably creeping up on four fifty right now. Oh, 224 00:15:06,400 --> 00:15:15,120 Speaker 1: we definitely blew right past four day. Well, keep an 225 00:15:15,160 --> 00:15:17,720 Speaker 1: eye an ear out for that. I don't know what 226 00:15:17,760 --> 00:15:20,320 Speaker 1: we'll do, but maybe we'll do something for some random 227 00:15:20,440 --> 00:15:25,520 Speaker 1: number going up. Um. But anyway, In terms of more 228 00:15:25,960 --> 00:15:29,600 Speaker 1: modern history, Madeline's are thought to have originated in France, 229 00:15:30,320 --> 00:15:33,040 Speaker 1: where there are a lot of fun stories about how 230 00:15:33,040 --> 00:15:37,440 Speaker 1: they were created. One of the most popularly told versions 231 00:15:37,520 --> 00:15:41,200 Speaker 1: associates them particularly with Comercy, which is a small town 232 00:15:41,200 --> 00:15:44,040 Speaker 1: in France, and the story sounds like the stuff of 233 00:15:44,080 --> 00:15:46,960 Speaker 1: baking legend. It goes that during the eighteenth century, or 234 00:15:47,000 --> 00:15:53,920 Speaker 1: perhaps an unspecified some time ago before the eighteenth century, 235 00:15:54,000 --> 00:15:56,840 Speaker 1: but that was when these bait goods starts showing up 236 00:15:56,840 --> 00:15:59,200 Speaker 1: in records, so that's often with the time people go 237 00:15:59,280 --> 00:16:03,680 Speaker 1: with bakers, and Comercy paid a quote very large sum 238 00:16:03,800 --> 00:16:07,480 Speaker 1: for the recipe for these Magdalins, which um were sold 239 00:16:07,480 --> 00:16:13,280 Speaker 1: in these unique oval boxes as a specialty of the area, 240 00:16:13,760 --> 00:16:16,400 Speaker 1: and nuns in that region at this time may have 241 00:16:16,480 --> 00:16:21,440 Speaker 1: made a living selling these cakes. After monasteries and convents 242 00:16:21,440 --> 00:16:24,640 Speaker 1: were dissolved during the French Revolution, historians think the nuns 243 00:16:24,880 --> 00:16:30,440 Speaker 1: sold the recipe to bakers, and the name it is 244 00:16:30,720 --> 00:16:35,120 Speaker 1: the French form of Magdalene, as in the Bible's Mary Magdalene, 245 00:16:35,240 --> 00:16:39,360 Speaker 1: one of Jesus's disciples. At one time, Commercy had a 246 00:16:39,480 --> 00:16:43,320 Speaker 1: convent dedicated to St. Mary Magdalene. I'm sure if I 247 00:16:43,440 --> 00:16:48,360 Speaker 1: dug into this, there's multiple, multiple examples are ideas about 248 00:16:48,360 --> 00:16:51,760 Speaker 1: where this name came from, but that is one, and 249 00:16:51,800 --> 00:16:54,280 Speaker 1: I guess we are going to talk about some others. Yeah, yeah, 250 00:16:54,360 --> 00:16:58,280 Speaker 1: that's that is one that goes well with that version 251 00:16:58,400 --> 00:17:01,080 Speaker 1: of history. I feel like this is yet again one 252 00:17:01,120 --> 00:17:03,480 Speaker 1: of these historical outlines. It's like the end of the 253 00:17:04,000 --> 00:17:06,280 Speaker 1: Clue movie where it's just like or it could have 254 00:17:06,320 --> 00:17:11,400 Speaker 1: been like this. Yeah, that's a good way to put it. 255 00:17:12,480 --> 00:17:19,000 Speaker 1: I would love to play a baked version game Clue. Okay, 256 00:17:19,040 --> 00:17:21,960 Speaker 1: all right, I'm not. I want I want to design 257 00:17:22,000 --> 00:17:23,840 Speaker 1: this game, and I want to do it right now. 258 00:17:23,880 --> 00:17:26,240 Speaker 1: I want to like toss my microphone out the window 259 00:17:26,320 --> 00:17:30,360 Speaker 1: and go work on that. I'm not gonna. I'm containing myself. Yes, 260 00:17:30,359 --> 00:17:35,840 Speaker 1: because you were professional. I almost am sure. Let's go 261 00:17:35,880 --> 00:17:40,359 Speaker 1: with let's go with that. I'll take it. Yes, let's okay. 262 00:17:40,359 --> 00:17:42,960 Speaker 1: But yeah, that's not the only origin story often passed 263 00:17:42,960 --> 00:17:47,439 Speaker 1: around about the Madeline. Another has several of the same details, 264 00:17:48,080 --> 00:17:52,359 Speaker 1: comis France during the eighteenth century. Uh. This one involved 265 00:17:52,359 --> 00:17:54,879 Speaker 1: a young servant girl who was trying to cheer up 266 00:17:54,920 --> 00:17:59,320 Speaker 1: the king of Poland Santis Slaus. That's the French pronunciation, 267 00:17:59,400 --> 00:18:01,640 Speaker 1: but I would have too it's Polish, in which case 268 00:18:01,680 --> 00:18:05,720 Speaker 1: I think it's Santislav. But anyway, Yeah, lots of high 269 00:18:05,760 --> 00:18:10,679 Speaker 1: jinks about pronunciation in this episode. Yeah, but okay, Stanislaus 270 00:18:11,320 --> 00:18:15,800 Speaker 1: Chinska who had been exiled to the region Lavine, where 271 00:18:15,840 --> 00:18:19,160 Speaker 1: he served as the Duke of Laurent. And what better 272 00:18:19,200 --> 00:18:23,119 Speaker 1: way to cheer someone up than with baked goods? I 273 00:18:23,200 --> 00:18:26,840 Speaker 1: don't know too many, now that's about it. Yeah. The 274 00:18:26,880 --> 00:18:30,680 Speaker 1: girl's name is Madeleine, and the recipe in this version 275 00:18:30,680 --> 00:18:32,560 Speaker 1: of the story had been passed down to her from 276 00:18:32,600 --> 00:18:36,399 Speaker 1: her grandmother. That New York Times article we mentioned earlier 277 00:18:36,440 --> 00:18:39,399 Speaker 1: goes into more detail, placing at this specifically at a 278 00:18:39,520 --> 00:18:42,880 Speaker 1: luncheon the Duke had that he was hosting in seventeen 279 00:18:42,920 --> 00:18:46,640 Speaker 1: fifty five. After the chef left our quit. In some 280 00:18:46,960 --> 00:18:52,440 Speaker 1: versions of the story, before making dessert, the assistant Madeleine 281 00:18:52,600 --> 00:18:55,119 Speaker 1: stepped in and saved the day, and the resulting cakes 282 00:18:55,160 --> 00:18:58,520 Speaker 1: were so popular among the Duke and his guest they 283 00:18:58,640 --> 00:19:01,680 Speaker 1: named them after her. In this version of the story, 284 00:19:01,720 --> 00:19:06,040 Speaker 1: the king's daughter Marie helped make them popular EMBARRASSI when 285 00:19:06,080 --> 00:19:14,680 Speaker 1: she married King Louis. Okay, but yes, there's another way 286 00:19:14,720 --> 00:19:19,680 Speaker 1: this could have played out. Um. Sometimes it's told that 287 00:19:20,359 --> 00:19:24,159 Speaker 1: King Louis introduced them to Marie after her visit to 288 00:19:24,200 --> 00:19:27,560 Speaker 1: the French region Laurent, where Comercy is, and she loved 289 00:19:27,560 --> 00:19:29,600 Speaker 1: them so much she shared them with the French court. 290 00:19:30,240 --> 00:19:32,520 Speaker 1: This was suggest to me that the story of her 291 00:19:32,600 --> 00:19:35,199 Speaker 1: father eating them naming them isn't true. But I suppose 292 00:19:35,240 --> 00:19:37,800 Speaker 1: it's possible that King Louis saw her father more than 293 00:19:37,880 --> 00:19:42,240 Speaker 1: she did once they were married, or that somehow the 294 00:19:42,320 --> 00:19:45,719 Speaker 1: father was left out of this whole loop of getting 295 00:19:46,720 --> 00:19:52,200 Speaker 1: of his daughter getting introduced to them. Mysteries history. Yet 296 00:19:52,280 --> 00:19:55,239 Speaker 1: another choice on this tale suggests that Marie actually came 297 00:19:55,320 --> 00:19:59,879 Speaker 1: up with the recipe with the help of her cook, Madeleine. UM. 298 00:20:00,119 --> 00:20:05,120 Speaker 1: Saschinsky often gets credit for the invention of the rumbapa 299 00:20:05,200 --> 00:20:11,320 Speaker 1: cake too, so future episode all right, mm hmm. And 300 00:20:11,960 --> 00:20:14,160 Speaker 1: in some versions of this story, the cake is actually 301 00:20:14,200 --> 00:20:17,679 Speaker 1: associated with another woman named Madeleine, who gave these cakes 302 00:20:17,760 --> 00:20:22,560 Speaker 1: to those making the pilgrimage to Santiago de Compostela in 303 00:20:22,720 --> 00:20:27,639 Speaker 1: Spain cap uh and the pilgrims allegedly wore the symbol 304 00:20:27,680 --> 00:20:33,159 Speaker 1: of Saint James, which was a shell. Okay, okay. And 305 00:20:33,280 --> 00:20:38,600 Speaker 1: there's another story suggests that the madaline was invented a 306 00:20:38,600 --> 00:20:41,760 Speaker 1: bit later in the nineteenth century in France, a creation 307 00:20:41,800 --> 00:20:46,879 Speaker 1: of pastry cheft Jean Avise. He used aspic molds for 308 00:20:46,960 --> 00:20:51,280 Speaker 1: the shape. Molds and recipes for madaline started appearing around 309 00:20:51,480 --> 00:20:56,360 Speaker 1: this time. And I couldn't easily corroborate this um, but 310 00:20:56,560 --> 00:20:59,199 Speaker 1: I'm pretty sure it's reported and none less than the 311 00:20:59,480 --> 00:21:06,280 Speaker 1: Larus Gastronomique, that a Vice took on Antoine in Karem 312 00:21:06,320 --> 00:21:08,400 Speaker 1: as an apprentice at some point, and that the two 313 00:21:08,400 --> 00:21:14,160 Speaker 1: of them perfected shoe pastry dough. In addition to this 314 00:21:14,320 --> 00:21:20,560 Speaker 1: possible connection to the medal in mm hmm. Lots of 315 00:21:20,640 --> 00:21:28,000 Speaker 1: threads going on here, Yes, Yes, With industrialization, the production 316 00:21:28,000 --> 00:21:31,600 Speaker 1: of Madaline's went commercial, and several of these commercial brands 317 00:21:31,640 --> 00:21:36,080 Speaker 1: still operate in comerc One of the biggest, Alekochlran, which 318 00:21:36,080 --> 00:21:41,160 Speaker 1: we mentioned earlier Circa, sells their product packaged in wooden 319 00:21:41,359 --> 00:21:46,520 Speaker 1: oval boxes at specialty shops in the area. I couldn't 320 00:21:46,520 --> 00:21:50,760 Speaker 1: find any exact history on the metal in pan, but 321 00:21:50,840 --> 00:21:54,199 Speaker 1: I think it's safe to assume there were molds of 322 00:21:54,200 --> 00:21:58,800 Speaker 1: this shape in the century. We've talked about this in 323 00:21:58,880 --> 00:22:04,120 Speaker 1: similar episodes like Aspects Marshmallows and Candy Hearts. I also 324 00:22:04,160 --> 00:22:05,919 Speaker 1: tried to get to the bottom of the shape, but 325 00:22:06,600 --> 00:22:10,000 Speaker 1: I couldn't find anything really solid. A lot of those 326 00:22:10,000 --> 00:22:13,639 Speaker 1: origin stories claim it was there from the get go, though. Yeah, 327 00:22:14,160 --> 00:22:18,320 Speaker 1: and there is a historical evidence of um some of 328 00:22:18,359 --> 00:22:23,520 Speaker 1: those aforementioned candies and stuff being made in um actual 329 00:22:24,440 --> 00:22:29,080 Speaker 1: uh cockle or scallop shells um, and that that's perhaps 330 00:22:29,119 --> 00:22:33,640 Speaker 1: how these cakes were originally baked using actual shells um. 331 00:22:33,720 --> 00:22:36,400 Speaker 1: But but it's yeah, it's kind of lost to lost 332 00:22:36,440 --> 00:22:41,560 Speaker 1: of time. Yeah, and her um our good friend Julia, 333 00:22:41,760 --> 00:22:43,480 Speaker 1: who's been on the show a couple times. One time 334 00:22:43,560 --> 00:22:47,760 Speaker 1: she gave us those because she makes candies using old 335 00:22:47,920 --> 00:22:51,239 Speaker 1: recipes like with the methods and everything. She gave us 336 00:22:51,240 --> 00:22:53,640 Speaker 1: those candies that were in She has some little hard 337 00:22:53,680 --> 00:22:59,359 Speaker 1: candies that were using shells, right, Okay, whatever the history, 338 00:23:00,160 --> 00:23:04,600 Speaker 1: one name repeatedly comes up when discussing the madaline. Marcel 339 00:23:05,040 --> 00:23:11,040 Speaker 1: Proust his book Remembrance of Things Past, Volume one, Swan's 340 00:23:11,040 --> 00:23:15,359 Speaker 1: Way in particular, yes, sometimes also called in Search of 341 00:23:15,440 --> 00:23:20,320 Speaker 1: Lost Time. After Prust died, his brothers compiled this book 342 00:23:20,560 --> 00:23:23,960 Speaker 1: or is a series of several books, but this one 343 00:23:23,960 --> 00:23:28,159 Speaker 1: in particular, and published it in nineteen So here's the 344 00:23:28,240 --> 00:23:31,760 Speaker 1: relevant quote she sent for one of those squat plumps 345 00:23:31,760 --> 00:23:34,960 Speaker 1: little cakes called petite madeleine, which looks as though they 346 00:23:34,960 --> 00:23:37,600 Speaker 1: had been molded in the fluted valve of a scallop shell. 347 00:23:38,080 --> 00:23:40,640 Speaker 1: I raised to my lips a spoonful of the tea 348 00:23:40,840 --> 00:23:42,920 Speaker 1: in which I had soaked a morsel of the cake. 349 00:23:43,520 --> 00:23:46,360 Speaker 1: No sooner had the warm liquid mixed with the crumbs 350 00:23:46,480 --> 00:23:49,239 Speaker 1: touched my palate than a shutter ran through me, and 351 00:23:49,240 --> 00:23:53,280 Speaker 1: I stopped intent upon the extraordinary thing that was happening 352 00:23:53,280 --> 00:23:57,840 Speaker 1: to me. An exquisite pleasure invaded my senses, and suddenly 353 00:23:57,880 --> 00:24:00,800 Speaker 1: the memory revealed itself. The taste was that of the 354 00:24:00,840 --> 00:24:03,760 Speaker 1: little piece of Madaline, which on Sunday mornings at Cambray, 355 00:24:04,280 --> 00:24:06,119 Speaker 1: when I went to say good morning to her in 356 00:24:06,119 --> 00:24:09,080 Speaker 1: her bedroom, my aunt Leone used to give me dipping 357 00:24:09,119 --> 00:24:10,880 Speaker 1: it first in her own cup of tear to sin, 358 00:24:11,520 --> 00:24:14,919 Speaker 1: and the whole of Cambre and its surroundings taking shape 359 00:24:14,920 --> 00:24:18,920 Speaker 1: and solidity sprang into being town and garden alike from 360 00:24:19,000 --> 00:24:24,440 Speaker 1: my cup of tea. Well, that is lovely. It is lovely, 361 00:24:24,760 --> 00:24:28,119 Speaker 1: and a surprise to no one, probably that people have 362 00:24:28,240 --> 00:24:34,359 Speaker 1: tried painstakingly to create this recipe from his description and 363 00:24:34,600 --> 00:24:38,520 Speaker 1: what recipes and techniques were available at the time. Here's 364 00:24:38,560 --> 00:24:42,480 Speaker 1: the quote from Slate, a Slate article where author Edmund 365 00:24:42,520 --> 00:24:44,240 Speaker 1: Levin tried to do this very thing, and it's a 366 00:24:44,240 --> 00:24:47,600 Speaker 1: little long, but I love it. Confounded, I decided to 367 00:24:47,640 --> 00:24:52,119 Speaker 1: confer with leading Proust authorities. I discovered a major obstacle, 368 00:24:52,640 --> 00:24:56,359 Speaker 1: the imminent professor William Carter, author of Marcel Proust A Life, 369 00:24:56,440 --> 00:24:59,199 Speaker 1: who had supervised the recreation of the famous scene for 370 00:24:59,240 --> 00:25:03,600 Speaker 1: a PBS documentary. The professor was skeptical. He was turned 371 00:25:03,600 --> 00:25:06,960 Speaker 1: off by my notion that Marcel had quote dissolved pieces 372 00:25:07,000 --> 00:25:10,399 Speaker 1: of Madeline floating around in his teacup, calling it quote 373 00:25:10,720 --> 00:25:15,160 Speaker 1: not likely, and to my surprise, he asserted that Marcel 374 00:25:15,560 --> 00:25:18,600 Speaker 1: does dunk and bite the Madeline, which would mean there's 375 00:25:18,600 --> 00:25:23,080 Speaker 1: no crumb production mystery to be explained. The professor insisted 376 00:25:23,080 --> 00:25:25,560 Speaker 1: that the crumbs are simply created in the narrator's mouth 377 00:25:25,640 --> 00:25:28,960 Speaker 1: after he bites off a morsel and schmooshes it around. 378 00:25:29,760 --> 00:25:33,000 Speaker 1: I objected that no biting are schmooshing is mentioned in 379 00:25:33,040 --> 00:25:37,919 Speaker 1: the text. The professor insisted it is quote implied, But 380 00:25:38,040 --> 00:25:41,480 Speaker 1: in my view Prust was simply too obsessed with detail 381 00:25:41,560 --> 00:25:45,080 Speaker 1: to let something as significant as biting, let alone smooshing 382 00:25:45,440 --> 00:25:49,040 Speaker 1: go unnoted, if that's what he had in mind. Much 383 00:25:49,080 --> 00:25:52,560 Speaker 1: to my relief, I found firm support from MacArthur Genius 384 00:25:52,640 --> 00:25:56,280 Speaker 1: grantwinner Lydia Davis, the translator of the widely praised new 385 00:25:56,400 --> 00:25:59,680 Speaker 1: edition of Prust Swan's Way, in which the famed passage. 386 00:25:59,680 --> 00:26:03,200 Speaker 1: As she finds no quote implied biting in the text 387 00:26:03,320 --> 00:26:06,760 Speaker 1: and calls me or dunking out of the question, she 388 00:26:06,920 --> 00:26:10,320 Speaker 1: concurs that the grumbling Madeline material is already in the 389 00:26:10,359 --> 00:26:15,080 Speaker 1: spoon as it approaches Marcel's mouth. The tiebreaker was Stanford 390 00:26:15,119 --> 00:26:19,760 Speaker 1: professor Joshua Landy, a pruce scholar who declares himself firmly 391 00:26:19,880 --> 00:26:23,960 Speaker 1: in my crumbs in the spoon camp, I've given Prus 392 00:26:23,960 --> 00:26:27,359 Speaker 1: a more than fair shot. His failure to account for 393 00:26:27,400 --> 00:26:32,840 Speaker 1: extraordinary crumb production was manifest. Case closed. Then Prus, Madeline 394 00:26:32,880 --> 00:26:35,919 Speaker 1: did not, does not, and never could have existed. To 395 00:26:36,000 --> 00:26:42,600 Speaker 1: put it bluntly, Prus didn't know from Madaline's it's so fantastic. 396 00:26:43,560 --> 00:26:50,520 Speaker 1: That's okay, okay, Indeed, I told you people have opinions 397 00:26:50,520 --> 00:26:54,680 Speaker 1: about all of this. They do, they do. I'm trying 398 00:26:54,680 --> 00:26:57,960 Speaker 1: to think if there's any food where I'd be reading 399 00:26:58,040 --> 00:27:04,240 Speaker 1: something and think that's egregious based on chrome texture or something. 400 00:27:06,560 --> 00:27:10,760 Speaker 1: I'm sure there is. Yeah, I've never done it before, 401 00:27:11,119 --> 00:27:14,960 Speaker 1: but I suppose that doesn't mean I wouldn't. No, I 402 00:27:15,000 --> 00:27:20,280 Speaker 1: don't think it does. I don't think it does at all. Um. 403 00:27:20,560 --> 00:27:23,720 Speaker 1: And you can see our actual episode on nostalgia because 404 00:27:23,840 --> 00:27:26,600 Speaker 1: this definitely reminds me of a certain scene in a 405 00:27:26,640 --> 00:27:30,840 Speaker 1: certain movie. We still need to watch, Lauren ra I know, 406 00:27:31,080 --> 00:27:33,000 Speaker 1: I know, I know, I know, I know we and 407 00:27:33,000 --> 00:27:38,200 Speaker 1: and and watch it. We shall. Absolutely, Yes, I've I've 408 00:27:38,200 --> 00:27:43,280 Speaker 1: read the opinion that Prust's Madaline's were not fresh baked, 409 00:27:43,640 --> 00:27:48,119 Speaker 1: but rather factory made, because when he was writing the 410 00:27:48,720 --> 00:27:55,040 Speaker 1: real hotel that his semi autobiographical protagonist is staying in. 411 00:27:55,560 --> 00:27:59,000 Speaker 1: UM was buying its Madaline's from UM from a cookie 412 00:27:59,040 --> 00:28:02,480 Speaker 1: factory a few miles along the coast, or a patisseary 413 00:28:02,520 --> 00:28:05,480 Speaker 1: a few miles along the coast, now known as UM Jeanette. 414 00:28:06,280 --> 00:28:09,440 Speaker 1: Uh so they are supposed to have been very good 415 00:28:09,520 --> 00:28:17,520 Speaker 1: quality originally. UM, I don't know it's gonna hands up 416 00:28:17,560 --> 00:28:22,359 Speaker 1: backing away yep, yep. Uh there so so so at 417 00:28:22,359 --> 00:28:25,760 Speaker 1: the time they might have been quite tasty and you know, 418 00:28:25,800 --> 00:28:30,760 Speaker 1: evoking of nostalgia. Uh that that factory, by the way, 419 00:28:31,640 --> 00:28:36,159 Speaker 1: was meant to shut down when UM, the last in 420 00:28:36,200 --> 00:28:41,080 Speaker 1: this long chain of increasingly disinterested owners, decided to just 421 00:28:41,200 --> 00:28:44,600 Speaker 1: cut their losses and sell the brand. But apparently a 422 00:28:44,640 --> 00:28:48,800 Speaker 1: group of the women bakers who worked there like occupied 423 00:28:48,840 --> 00:28:52,200 Speaker 1: the factory for a whole year, petitioning the government to 424 00:28:52,240 --> 00:28:56,800 Speaker 1: help them find a buyer. And eventually this Portuguese industrial 425 00:28:56,880 --> 00:29:02,080 Speaker 1: troubleshooter UM like like saw their story and took it 426 00:29:02,120 --> 00:29:05,720 Speaker 1: to heart and raised enough money from crowdfunding to buy 427 00:29:05,760 --> 00:29:09,040 Speaker 1: and reopen the business. And as often they were making 428 00:29:09,040 --> 00:29:15,479 Speaker 1: twenty four thousand Madaline's a day. Wow, that's a story. 429 00:29:15,560 --> 00:29:22,280 Speaker 1: I want to see a right, where's our movie about that? 430 00:29:22,280 --> 00:29:24,800 Speaker 1: That sounds charming? Is all? Heck? I know, but I 431 00:29:24,880 --> 00:29:29,520 Speaker 1: want a really dramatic, intense trailer for it. Oh yeah, yeah, 432 00:29:29,720 --> 00:29:34,040 Speaker 1: maybe with like an implied ghost among the pastry stacks. 433 00:29:34,640 --> 00:29:39,840 Speaker 1: M hm, oh definitely. Ghost is always implied in my book. 434 00:29:40,360 --> 00:29:53,719 Speaker 1: Absolutely Um. In nineteen Madaline's featured in the Great British 435 00:29:53,800 --> 00:29:56,120 Speaker 1: Baking Show or a Great British Pickoff, however you want 436 00:29:56,160 --> 00:29:59,000 Speaker 1: to say it, um in a signature challenge during the 437 00:29:59,040 --> 00:30:03,840 Speaker 1: semifinals um during during which everyone giggled a lot about 438 00:30:04,440 --> 00:30:09,720 Speaker 1: the perfect hump and finding finding one search for the 439 00:30:09,760 --> 00:30:18,280 Speaker 1: perfect hump, you know, ah search we must all embark on, 440 00:30:18,600 --> 00:30:23,680 Speaker 1: I guess, in our own way, at our own pace. 441 00:30:24,080 --> 00:30:31,360 Speaker 1: Exactly we're talking about bakers here. Absolutely nothing else could 442 00:30:31,360 --> 00:30:35,720 Speaker 1: possibly be implied. I'm glad that we're not the only 443 00:30:35,760 --> 00:30:42,080 Speaker 1: ones that giggle though. That feel better if not my myself. 444 00:30:45,280 --> 00:30:51,440 Speaker 1: Oh well, listeners, I'm looking to expand my horizons when 445 00:30:51,440 --> 00:30:53,040 Speaker 1: it comes to the matal and so if you've got 446 00:30:53,040 --> 00:30:59,960 Speaker 1: any recipes or pictures, please send them our way. Oh yes, um, speaking, 447 00:31:00,000 --> 00:31:04,440 Speaker 1: have we do have some listener mail for you? We do, 448 00:31:04,640 --> 00:31:06,600 Speaker 1: But first we have one more gup break for word 449 00:31:06,640 --> 00:31:18,920 Speaker 1: from our sponsor, and we're back. Thank you sponsored, Yes, 450 00:31:19,040 --> 00:31:31,000 Speaker 1: thank you. We're back with listen listener, A Lovely Time 451 00:31:31,160 --> 00:31:36,120 Speaker 1: with a lovely baked Good Excellent. I really lost where 452 00:31:36,120 --> 00:31:37,719 Speaker 1: you were going in the middle of that one and 453 00:31:37,760 --> 00:31:41,880 Speaker 1: just kind of leaned away from the microphone. I love 454 00:31:41,920 --> 00:31:43,760 Speaker 1: it when you do that when it becomes clear that 455 00:31:43,840 --> 00:31:54,440 Speaker 1: I'm on my own with this one. Sham or blame that. 456 00:31:56,040 --> 00:32:00,400 Speaker 1: That's just how the cookie couples sometimes. Yeah, high quality 457 00:32:00,600 --> 00:32:09,800 Speaker 1: professional cookie crumbles yemm mmmmmmm are in this case cake? Yes? Yes, 458 00:32:10,760 --> 00:32:15,080 Speaker 1: So we have another letter from Bob. I was really 459 00:32:15,120 --> 00:32:18,080 Speaker 1: surprised by the Bubble Tea episode. Surprised because I didn't 460 00:32:18,080 --> 00:32:20,600 Speaker 1: know that this had become a thing back in the States. 461 00:32:21,040 --> 00:32:23,640 Speaker 1: As you know, I'm on my third decade living in China, 462 00:32:23,760 --> 00:32:26,320 Speaker 1: and here it is everywhere. I was a bit of 463 00:32:26,360 --> 00:32:28,600 Speaker 1: an elite joiner, but thanks to my son who introduced 464 00:32:28,600 --> 00:32:31,920 Speaker 1: me to it, I'm a fan too. Seems it is 465 00:32:32,080 --> 00:32:35,320 Speaker 1: catching on in Europe as well. My son was thrilled 466 00:32:35,320 --> 00:32:37,560 Speaker 1: to find Bubble Tea in the UK, even in the 467 00:32:37,560 --> 00:32:40,960 Speaker 1: smaller cities, when he went off to college there, and 468 00:32:41,000 --> 00:32:44,000 Speaker 1: again in Amsterdam as well. Chinese soft power is what 469 00:32:44,080 --> 00:32:48,880 Speaker 1: it's called winning friends through happy timmis now the real 470 00:32:48,920 --> 00:32:52,640 Speaker 1: reason I just had to chime in exploding foods. Oh no. 471 00:32:54,800 --> 00:32:57,080 Speaker 1: I remember once being at a grocery store back home. 472 00:32:57,240 --> 00:32:59,320 Speaker 1: At the checkout, just when I was about to pay, 473 00:32:59,360 --> 00:33:01,720 Speaker 1: I heard a up and a shout, and apparently someone 474 00:33:01,840 --> 00:33:04,800 Speaker 1: dropped a large bottle of what must have been very 475 00:33:04,840 --> 00:33:08,440 Speaker 1: well shaken Coca cola, because a second later, what goes 476 00:33:08,480 --> 00:33:12,320 Speaker 1: flying by? That bottle of coke? No joke, It was 477 00:33:12,440 --> 00:33:15,280 Speaker 1: flying by in an arc that reached about six ft 478 00:33:15,360 --> 00:33:18,440 Speaker 1: I and crossed at least five or six checkout lines 479 00:33:18,440 --> 00:33:22,040 Speaker 1: that spring everyone and everything I'm lucky enough to be near. 480 00:33:23,200 --> 00:33:26,920 Speaker 1: I got a little wet myself. Another time, I was 481 00:33:27,000 --> 00:33:29,360 Speaker 1: at home back when I was still living with my folks. 482 00:33:29,560 --> 00:33:32,080 Speaker 1: The evening before we had gone out for Chinese food. 483 00:33:32,440 --> 00:33:34,720 Speaker 1: There were some leftovers, and I decided to reheat the 484 00:33:34,760 --> 00:33:37,640 Speaker 1: chicken fingers in the microwave. These chicken fingers were the 485 00:33:37,680 --> 00:33:41,400 Speaker 1: type that they heavily coat and batter and deep fry. Anyway, 486 00:33:41,440 --> 00:33:42,960 Speaker 1: I took them out when they were done, and I 487 00:33:43,000 --> 00:33:45,400 Speaker 1: remember the next part as if it was yesterday. I 488 00:33:45,520 --> 00:33:47,560 Speaker 1: put one in my mouth. As soon as my teeth 489 00:33:47,600 --> 00:33:52,160 Speaker 1: bit down, the other end of it just exploded. The 490 00:33:52,200 --> 00:33:54,959 Speaker 1: bang was as loud as a firecracker, and the end 491 00:33:55,000 --> 00:33:57,440 Speaker 1: of the chicken finger flared out like you'd see from 492 00:33:57,440 --> 00:34:01,600 Speaker 1: an exploding cigar of cartoon. I'm pretty sure that I 493 00:34:01,640 --> 00:34:04,560 Speaker 1: had the same days. Look at my face too. My 494 00:34:04,600 --> 00:34:06,760 Speaker 1: mom came out when she heard the boom from the 495 00:34:06,760 --> 00:34:09,719 Speaker 1: other room. She asked me what happened. At first, she 496 00:34:09,719 --> 00:34:12,399 Speaker 1: didn't believe me and thought I'd lit a firecracker off, 497 00:34:12,440 --> 00:34:14,839 Speaker 1: but I showed her the rest of the chicken. She 498 00:34:14,920 --> 00:34:17,080 Speaker 1: believed me then, as she started to pick up bits 499 00:34:17,080 --> 00:34:19,880 Speaker 1: of chicken out of my hair and off the kitchen curtains. 500 00:34:20,880 --> 00:34:23,720 Speaker 1: Ever since then, I warned people to pierce their leftover 501 00:34:23,800 --> 00:34:27,480 Speaker 1: chicken fingers before nuking them. I advised the same for 502 00:34:27,600 --> 00:34:31,200 Speaker 1: reheating egg rolls. To imagine the carnage an egg roll 503 00:34:31,360 --> 00:34:36,760 Speaker 1: my calls, I shudder to think of it. I do too. 504 00:34:36,880 --> 00:34:41,360 Speaker 1: I think you're right. Wow, jeez, this this world of 505 00:34:41,400 --> 00:34:47,839 Speaker 1: exploding food, I've one reheaited chicken fingers when I had 506 00:34:47,840 --> 00:34:51,880 Speaker 1: never heard of that. I am impressed. Yes, I am 507 00:34:51,920 --> 00:34:54,360 Speaker 1: also impressed, and I'm going to try to remember to 508 00:34:54,880 --> 00:35:03,759 Speaker 1: pierce my chicken fingers from now one. Yeah, I gosh. 509 00:35:04,000 --> 00:35:06,800 Speaker 1: Caroline wrote, I had to write in after the Bubble 510 00:35:06,800 --> 00:35:10,160 Speaker 1: Tea episode because it was so close to the Pokemon episode. 511 00:35:10,440 --> 00:35:12,960 Speaker 1: The tea shop by my house Tea Talk has an 512 00:35:13,120 --> 00:35:17,719 Speaker 1: entire separate Pokemon themed menu. Talk about the perfect mash 513 00:35:17,800 --> 00:35:20,799 Speaker 1: up blows a link to the menu. Uh, you can 514 00:35:21,040 --> 00:35:25,680 Speaker 1: see all the flavor and bubble combos. They are delightful. Yes, 515 00:35:26,360 --> 00:35:30,239 Speaker 1: I love it so so so much, Tea Talk, check 516 00:35:30,239 --> 00:35:34,759 Speaker 1: it out. Yes um related, Rachel wrote, I've been a 517 00:35:34,760 --> 00:35:37,120 Speaker 1: long time listener of Saver, but I've never written in before. 518 00:35:37,480 --> 00:35:40,000 Speaker 1: Your episode on Boba tea, and in particular, your reference 519 00:35:40,000 --> 00:35:42,960 Speaker 1: to the Star Wars holiday special is what inspired me 520 00:35:43,120 --> 00:35:47,480 Speaker 1: to say Hi Hi. I live in Orlando and Boba 521 00:35:47,520 --> 00:35:50,360 Speaker 1: te is extremely popular here. It's so popular that a 522 00:35:50,360 --> 00:35:52,480 Speaker 1: local artist created a map of all of the tea 523 00:35:52,520 --> 00:35:55,919 Speaker 1: shops in the area. Back. A friend and I even 524 00:35:56,000 --> 00:35:58,520 Speaker 1: made it a goal to try every boba shop we 525 00:35:58,520 --> 00:36:01,399 Speaker 1: could find, but so many kept popping up. No pun 526 00:36:01,440 --> 00:36:04,960 Speaker 1: intended that we couldn't keep up. Going back to Star Wars, 527 00:36:05,120 --> 00:36:09,080 Speaker 1: two shops have incorporated the series into their menus. Chewy 528 00:36:09,120 --> 00:36:14,480 Speaker 1: Boba uses Chewbacca and Boba Fett as their mascots, while 529 00:36:14,719 --> 00:36:17,720 Speaker 1: Lucky Straws Boba, one of my favorites, did a limited 530 00:36:17,800 --> 00:36:21,120 Speaker 1: Mandalorian themed menu when the new season dropped on Disney Plugs. 531 00:36:21,640 --> 00:36:24,440 Speaker 1: My favorite drink on their Mandalorian menu was the Way, 532 00:36:24,840 --> 00:36:28,120 Speaker 1: which was a spiced ginger and orange tea with boba. 533 00:36:28,400 --> 00:36:31,280 Speaker 1: Once it's safe to travel, I would absolutely recommend venturing 534 00:36:31,320 --> 00:36:33,759 Speaker 1: outside of the theme parks to try any of the 535 00:36:33,800 --> 00:36:40,520 Speaker 1: local tea shops. Yes, yes, I love this so so much, 536 00:36:40,920 --> 00:36:46,000 Speaker 1: so nerdy and so delightful. Yes. Um yeah. The Lucky 537 00:36:46,040 --> 00:36:49,040 Speaker 1: Straws Mandalorian Mini by the way, it's called the Pandalorian 538 00:36:50,239 --> 00:37:00,719 Speaker 1: and the Boba is called Kaiber. Excellent. Yes, I I've 539 00:37:00,760 --> 00:37:03,120 Speaker 1: got to check these out next time we're in Orlando. 540 00:37:03,320 --> 00:37:08,640 Speaker 1: It's safe to be there, Lauren. We have got into it, absolutely. Yes, 541 00:37:09,760 --> 00:37:12,319 Speaker 1: thank you so much for all of those listeners for 542 00:37:12,360 --> 00:37:13,839 Speaker 1: writing in. If you would like to write to us, 543 00:37:14,000 --> 00:37:17,000 Speaker 1: you can Our email is hello at savor pod dot com. 544 00:37:17,200 --> 00:37:19,480 Speaker 1: We are also on social media. You can find us 545 00:37:19,480 --> 00:37:22,719 Speaker 1: on Facebook, Twitter, and Instagram at sabre pod and we 546 00:37:22,840 --> 00:37:25,440 Speaker 1: do hope to hear from you. Savor is a production 547 00:37:25,440 --> 00:37:27,880 Speaker 1: of I Heart Radio For more podcasts my Heart Radio, 548 00:37:27,920 --> 00:37:30,600 Speaker 1: you can visit the I Heart Radio app, Apple Podcasts, 549 00:37:30,760 --> 00:37:33,359 Speaker 1: or wherever you listen to your favorite shows. Thanks as 550 00:37:33,360 --> 00:37:36,280 Speaker 1: always to our super producers Dylan Bagan and Andrew Howard. 551 00:37:36,480 --> 00:37:38,200 Speaker 1: Thanks to you for listening, and we hope that lots 552 00:37:38,239 --> 00:37:40,200 Speaker 1: more good things are coming your way.