1 00:00:09,240 --> 00:00:11,400 Speaker 1: Hello, and welcome to Savor productive of iHeartRadio. 2 00:00:11,440 --> 00:00:14,080 Speaker 2: I'm Anne and I'm Lauren Vogelbaum, and today we have 3 00:00:14,080 --> 00:00:15,960 Speaker 2: an episode for you about Kahita. 4 00:00:17,320 --> 00:00:20,920 Speaker 1: Yes, was there any particular reason this was on your mind? Lauren? 5 00:00:21,440 --> 00:00:24,119 Speaker 2: Oh no, you always had. It's not like it's a 6 00:00:24,160 --> 00:00:25,120 Speaker 2: surprise question. 7 00:00:26,560 --> 00:00:29,280 Speaker 1: Well maybe it was because it was Hispanic heritage. One. 8 00:00:29,800 --> 00:00:33,080 Speaker 2: Oh yes, and it's also that's oh my goodness. Yeah, 9 00:00:33,120 --> 00:00:37,159 Speaker 2: it's actually as we record this episode, today is the 10 00:00:37,200 --> 00:00:42,639 Speaker 2: Mexican Day of Independence. And I love Kahita. It's one 11 00:00:42,680 --> 00:00:46,840 Speaker 2: of my very favorite things. And so yeah, here we are. 12 00:00:49,240 --> 00:00:51,760 Speaker 1: Yeah, here we are. I can't say that I've ever 13 00:00:51,840 --> 00:00:52,159 Speaker 1: had it. 14 00:00:52,520 --> 00:00:57,000 Speaker 2: O man with that, I know your feelings about caramel, 15 00:00:57,200 --> 00:01:03,320 Speaker 2: and I'm convinced that I don't know, like like, I 16 00:01:03,520 --> 00:01:06,320 Speaker 2: feel like some of your dislikes are based on foods 17 00:01:06,360 --> 00:01:09,960 Speaker 2: that I think you've mixed up with other foods, like 18 00:01:11,640 --> 00:01:13,680 Speaker 2: you know. So I'm like, I'm like, are you talking 19 00:01:13,720 --> 00:01:16,720 Speaker 2: about like dairy queen caramel sauce that you dislike or 20 00:01:16,760 --> 00:01:20,280 Speaker 2: are you talking about like a handmade milk caramel or 21 00:01:20,360 --> 00:01:20,800 Speaker 2: is it both? 22 00:01:21,720 --> 00:01:22,000 Speaker 3: Hmm? 23 00:01:24,840 --> 00:01:27,800 Speaker 1: I can't think of a caramel I've enjoyed. It's possible 24 00:01:27,840 --> 00:01:31,240 Speaker 1: they were all bad. It's possible they were all a 25 00:01:31,319 --> 00:01:36,880 Speaker 1: cheap kind. Uh So I'm not ruling it out. You might. 26 00:01:37,120 --> 00:01:39,679 Speaker 2: You might just dislike it, and you are allowed to 27 00:01:39,760 --> 00:01:41,240 Speaker 2: dislike things. 28 00:01:42,040 --> 00:01:45,800 Speaker 1: I will give it a try. I believe that I've 29 00:01:45,840 --> 00:01:48,640 Speaker 1: probably just had a lot of bad stuff, and maybe 30 00:01:48,720 --> 00:01:52,600 Speaker 1: I've had something good. But I don't know. 31 00:01:52,960 --> 00:01:55,960 Speaker 2: I don't know, uh cause I find I find fake 32 00:01:56,040 --> 00:02:02,160 Speaker 2: caramel flavor extremely cloying and bad, like in the same 33 00:02:02,200 --> 00:02:06,840 Speaker 2: way that fake maple syrup is bad. Like it just 34 00:02:06,920 --> 00:02:10,639 Speaker 2: has this sort of like plastic flavor, like burnt plastic 35 00:02:10,680 --> 00:02:13,919 Speaker 2: flavor to it that or I don't know, I don't 36 00:02:13,919 --> 00:02:15,919 Speaker 2: know what it is. Yeah, but it doesn't It does 37 00:02:15,919 --> 00:02:20,120 Speaker 2: not make me happy. And so that type of fake 38 00:02:20,200 --> 00:02:23,760 Speaker 2: caramel flavoring agree not great at any rate. 39 00:02:23,800 --> 00:02:30,080 Speaker 1: Here we are, we are with something much better, very 40 00:02:30,200 --> 00:02:35,960 Speaker 1: much beloved. Yes, yes, perhaps I'll get my hands on 41 00:02:36,040 --> 00:02:40,200 Speaker 1: some soon. I have a friend I can already she 42 00:02:40,280 --> 00:02:44,800 Speaker 1: would be thrilled. She hates that I don't like desserts. 43 00:02:45,400 --> 00:02:51,280 Speaker 1: She like love opportunity to do this to bring me some. 44 00:02:52,080 --> 00:02:56,040 Speaker 1: So maybe I'll reach out to her. You can see 45 00:02:56,720 --> 00:03:01,600 Speaker 1: our Cortilla episode. Actually, I would say other suites that 46 00:03:01,639 --> 00:03:04,359 Speaker 1: we've done. Uh huh uh huh. 47 00:03:04,400 --> 00:03:11,280 Speaker 2: Maybe like goats of vanilla cinnamon pan de morte is 48 00:03:11,360 --> 00:03:17,600 Speaker 2: like vaguely related or porto I should say, chemical leveners 49 00:03:18,080 --> 00:03:23,520 Speaker 2: touch in here, also condensed and evaporated milks. 50 00:03:24,040 --> 00:03:25,480 Speaker 1: It's a lot going on in this one. 51 00:03:25,760 --> 00:03:26,239 Speaker 3: Yeah. 52 00:03:26,320 --> 00:03:29,360 Speaker 2: I had a lot of our prior outlines open while 53 00:03:29,400 --> 00:03:31,720 Speaker 2: I was doing reading for this to kind of like 54 00:03:31,840 --> 00:03:32,520 Speaker 2: check back. 55 00:03:32,360 --> 00:03:35,720 Speaker 1: On these things. Yes, and this one also made me 56 00:03:35,760 --> 00:03:38,240 Speaker 1: search a lot of I could have sworn we already 57 00:03:38,240 --> 00:03:42,480 Speaker 1: did that one. No, we haven't. Okay, here we here 58 00:03:42,520 --> 00:03:47,720 Speaker 1: we are always a question which speaking of yeah, I 59 00:03:47,760 --> 00:03:52,280 Speaker 1: guess this brings us to our question. Uh huh kaheita 60 00:03:55,160 --> 00:03:57,200 Speaker 1: what is it? Well? 61 00:03:57,480 --> 00:04:01,760 Speaker 2: H Khita is a type of thick, creamy milk caramel 62 00:04:01,840 --> 00:04:05,640 Speaker 2: sauce made specifically with goat's milk to give it like 63 00:04:05,800 --> 00:04:08,200 Speaker 2: even richer, more complex flavors. 64 00:04:09,520 --> 00:04:09,840 Speaker 1: Okay. 65 00:04:10,000 --> 00:04:12,640 Speaker 2: Caramel is the broad term for what you get when 66 00:04:12,680 --> 00:04:14,520 Speaker 2: you cook sugar to the point that it goes through 67 00:04:14,640 --> 00:04:18,760 Speaker 2: these molecular changes that result in like toasty, buttery, slightly 68 00:04:18,800 --> 00:04:24,080 Speaker 2: bitter flavors and deep golden too brown colors. Milk in 69 00:04:24,160 --> 00:04:29,479 Speaker 2: general adds like creamy fats and also proteins. The proteins 70 00:04:29,560 --> 00:04:32,760 Speaker 2: will go through this whole other set of molecular reactions 71 00:04:32,800 --> 00:04:36,839 Speaker 2: as they cook along with sugar, resulting in like roasty, rich, 72 00:04:36,960 --> 00:04:42,280 Speaker 2: nutty sort of flavors and further golden brownish coloration. And 73 00:04:43,080 --> 00:04:48,720 Speaker 2: goat's milk just like amps and sort of in weirdens everything, 74 00:04:48,960 --> 00:04:52,480 Speaker 2: because goat's milk is like slightly sweet and creamy and 75 00:04:52,640 --> 00:04:55,600 Speaker 2: has this tart and sort of barney tang to it. 76 00:04:57,040 --> 00:05:00,719 Speaker 2: Even also add other flavorings like vanilla, cinnamon or to 77 00:05:00,800 --> 00:05:04,520 Speaker 2: amp up that warm toastiness, so you wind up with 78 00:05:04,600 --> 00:05:08,479 Speaker 2: like a gooey, totally opaque golden brown sauce with this 79 00:05:08,600 --> 00:05:11,200 Speaker 2: wild depth of flavor that can be applied to any 80 00:05:11,279 --> 00:05:14,240 Speaker 2: number of like generally sweet dishes or drinks. It can 81 00:05:14,279 --> 00:05:16,400 Speaker 2: also be cooked to be solid at room temperature for 82 00:05:16,520 --> 00:05:20,200 Speaker 2: using candies, either chewy or hard or eaten straight from 83 00:05:20,240 --> 00:05:25,719 Speaker 2: the jar. It's within the larger category of milk based caramels. 84 00:05:25,800 --> 00:05:31,919 Speaker 2: It's like it's like fancy barnyard caramel. Yeah, like the 85 00:05:32,120 --> 00:05:36,480 Speaker 2: like the most like glittery barnyard you've ever seen. It's 86 00:05:36,520 --> 00:05:42,080 Speaker 2: like it's like extra sweetened, extra condensed goat milk and 87 00:05:42,200 --> 00:05:46,320 Speaker 2: that's that's what it is. It's it's like eating it 88 00:05:46,360 --> 00:05:50,520 Speaker 2: is like falling down a rabbit hole, because as you're 89 00:05:50,560 --> 00:05:54,440 Speaker 2: consuming it, you're encountering all these different flavors, and it's 90 00:05:54,520 --> 00:05:56,200 Speaker 2: just curiouser and curiouser. 91 00:05:59,480 --> 00:06:00,160 Speaker 1: That sounds. 92 00:06:02,080 --> 00:06:04,560 Speaker 2: Like I said, I like it, I enjoy it. I'm like, 93 00:06:05,640 --> 00:06:08,880 Speaker 2: goat dairy is weird, caramels a little bit weird. Put 94 00:06:08,880 --> 00:06:14,520 Speaker 2: it together. I'm excited, Okay, And yes, Traditionally this is 95 00:06:14,560 --> 00:06:17,760 Speaker 2: a goat milk product. Sometimes blends with cow milk or 96 00:06:17,760 --> 00:06:21,240 Speaker 2: sheet milk are used. And what you're doing here is 97 00:06:21,360 --> 00:06:23,880 Speaker 2: you're taking about in order to make hate that you're 98 00:06:23,880 --> 00:06:27,120 Speaker 2: taking about four times as much milk as sugar, and 99 00:06:27,160 --> 00:06:30,680 Speaker 2: you're using mild heat to a evaporate out like a 100 00:06:30,720 --> 00:06:33,640 Speaker 2: lot of the water content in the milk and b 101 00:06:34,440 --> 00:06:38,120 Speaker 2: produce those chemical reactions that create the flavors and colors 102 00:06:38,120 --> 00:06:43,440 Speaker 2: you're looking for via caramelization and the Millard reaction. These 103 00:06:43,560 --> 00:06:46,240 Speaker 2: are the reactions at work when you see as steak 104 00:06:46,680 --> 00:06:52,080 Speaker 2: or toast bread. In caramelization, sugars decompose in the presence 105 00:06:52,080 --> 00:06:56,520 Speaker 2: of elevated temperatures, creating all kinds of like toasty, fun 106 00:06:56,560 --> 00:07:03,479 Speaker 2: flavor compounds. Think flavors like toffee, butter, jam stone, fruit, cotton, candy, 107 00:07:03,640 --> 00:07:07,640 Speaker 2: things like that. In the myor reaction, amino acids are 108 00:07:07,680 --> 00:07:12,160 Speaker 2: reacting with sugars, usually at elevated temperatures, to create all 109 00:07:12,280 --> 00:07:19,440 Speaker 2: kinds of roasty, fun flavor compounds. Think flavors like toast, citrus, currant, chocolate, 110 00:07:19,480 --> 00:07:25,560 Speaker 2: and coffee. These are both really complicated processes. In the 111 00:07:25,560 --> 00:07:29,080 Speaker 2: case of the mir reaction, we not just us like 112 00:07:29,120 --> 00:07:31,600 Speaker 2: me and Annie, but like we as a species, still 113 00:07:31,680 --> 00:07:35,200 Speaker 2: don't entirely understand how it works because it's got like 114 00:07:35,240 --> 00:07:43,640 Speaker 2: a lot of moving, very small parts, like hundreds of 115 00:07:43,720 --> 00:07:47,480 Speaker 2: chemical reactions going on. And Okay, so in the case 116 00:07:47,480 --> 00:07:50,320 Speaker 2: of CATA or other milk caramels, you've got both the 117 00:07:50,360 --> 00:07:54,880 Speaker 2: sugar that you add and the natural milk sugars at play, 118 00:07:55,000 --> 00:07:57,960 Speaker 2: plus those milk proteins, So just a lot going on. 119 00:08:00,120 --> 00:08:03,120 Speaker 2: But on a more macro level, you make a hate 120 00:08:03,160 --> 00:08:05,720 Speaker 2: the by cooking goat milk and sugar low and slow 121 00:08:05,960 --> 00:08:08,360 Speaker 2: at no more than a gentle simmer, stirring all the 122 00:08:08,400 --> 00:08:12,000 Speaker 2: while to prevent the milk from scorching. In the quantities 123 00:08:12,040 --> 00:08:14,440 Speaker 2: that you'd make at home, it'll take at least forty 124 00:08:14,440 --> 00:08:17,960 Speaker 2: five minutes to reduce down to the color and thickness 125 00:08:18,000 --> 00:08:20,560 Speaker 2: that you're looking for. It is fiddly, like you have 126 00:08:20,600 --> 00:08:23,160 Speaker 2: to watch it closely and regulate the heat because as 127 00:08:23,200 --> 00:08:26,239 Speaker 2: the water evaporates, the whole thing will start getting hotter. 128 00:08:26,400 --> 00:08:28,800 Speaker 2: That's because the boiling point of water is relatively low, 129 00:08:29,200 --> 00:08:31,320 Speaker 2: and that keeps the whole mixture at a more even 130 00:08:31,320 --> 00:08:33,839 Speaker 2: temperature until that water is mostly gone, and then I'll 131 00:08:33,920 --> 00:08:38,040 Speaker 2: kind of rock it up. The traditional cooking vessels are 132 00:08:38,080 --> 00:08:40,880 Speaker 2: these huge copper pots that you stir with like a 133 00:08:40,920 --> 00:08:44,120 Speaker 2: paddle the size of a broom in volumes that take 134 00:08:44,559 --> 00:08:47,880 Speaker 2: hours to cook down, like maybe only two to three 135 00:08:47,920 --> 00:08:50,640 Speaker 2: hours for one of the pale types, but they've got 136 00:08:50,720 --> 00:08:53,080 Speaker 2: darker types that may need to keep going for like 137 00:08:53,240 --> 00:08:59,800 Speaker 2: eight plus hours. One of the other ingredients here, like 138 00:09:00,120 --> 00:09:05,480 Speaker 2: lots of soft caramel recipes, is baking soda, which is 139 00:09:05,559 --> 00:09:08,600 Speaker 2: a dry alkaline powder that reacts with acids to form 140 00:09:09,080 --> 00:09:13,000 Speaker 2: water plus bubbles of carbon dioxide. We've talked about this 141 00:09:13,080 --> 00:09:16,400 Speaker 2: in baking because this can be a good chemical leavener 142 00:09:16,559 --> 00:09:19,760 Speaker 2: to put carbon dioxide into stuff you want it to 143 00:09:19,800 --> 00:09:22,360 Speaker 2: go into, a like bread. If you're baking bread, it 144 00:09:22,400 --> 00:09:25,640 Speaker 2: can add some air bubbles in there. But in this case, okay, 145 00:09:27,160 --> 00:09:31,920 Speaker 2: milk is slightly acidic, and it's possible that the carbon 146 00:09:31,920 --> 00:09:35,800 Speaker 2: dioxide bubbles produced help keep the caramel like physically light 147 00:09:35,920 --> 00:09:42,160 Speaker 2: and airy as it's cooking, but definitely neutralizing the acid 148 00:09:42,280 --> 00:09:45,120 Speaker 2: in the milk will help with the final flavoring color 149 00:09:45,400 --> 00:09:50,679 Speaker 2: of the caramel because the aforementioned my RD reaction intensifies 150 00:09:51,160 --> 00:09:56,439 Speaker 2: under alkaline conditions. I could not find a more scientifically 151 00:09:56,480 --> 00:10:00,360 Speaker 2: specific reason that you add baking soda, and I looked, 152 00:10:02,440 --> 00:10:07,079 Speaker 2: this isn't one of the mysteries, Man my Ard mysteries. 153 00:10:10,400 --> 00:10:13,439 Speaker 2: Oh and now I'm paranoid that I'm saying it wrong. Anyway, 154 00:10:14,120 --> 00:10:17,560 Speaker 2: Mayard my Ard, here we are. It's been a long day, kids, 155 00:10:17,720 --> 00:10:20,920 Speaker 2: Uh all right? At any rate, caeita is cooked to 156 00:10:21,040 --> 00:10:23,840 Speaker 2: approximately like the soft ball to firm ball stage, which 157 00:10:23,880 --> 00:10:26,800 Speaker 2: in candy making means that you simmered over like seventy 158 00:10:26,840 --> 00:10:29,000 Speaker 2: percent of the water out. It'll coat the back of 159 00:10:29,000 --> 00:10:31,800 Speaker 2: a spoon, and if you scrape that spoon across the 160 00:10:31,840 --> 00:10:34,320 Speaker 2: bottom of the pot, it'll leave like a like an 161 00:10:34,400 --> 00:10:39,920 Speaker 2: empty wake there for about a second. So yeah, you 162 00:10:39,960 --> 00:10:44,080 Speaker 2: can flavor your kita with things like vanilla, cinnamon, fruit, 163 00:10:44,480 --> 00:10:47,679 Speaker 2: or liquor such as rumm, tequilam as col or sherry. 164 00:10:47,840 --> 00:10:51,440 Speaker 2: The liquor types are called caita in Vanada. You can 165 00:10:51,480 --> 00:10:55,439 Speaker 2: cook it either lighter or longer to achieve different flavors. 166 00:10:55,679 --> 00:11:00,199 Speaker 2: The dark types are very popular. They're called a cata camata. Yeah, 167 00:11:00,200 --> 00:11:02,840 Speaker 2: I can wind up being any color from like pale golden 168 00:11:03,440 --> 00:11:05,880 Speaker 2: like a like a like a Djon mustard, all the 169 00:11:05,920 --> 00:11:08,200 Speaker 2: way to a deep brown like a like a steak sauce. 170 00:11:08,320 --> 00:11:12,600 Speaker 2: And sorry that my references are both savory. They are, 171 00:11:15,200 --> 00:11:18,920 Speaker 2: but looking at bottles, I was kind of like, ah, yeah, 172 00:11:19,160 --> 00:11:23,400 Speaker 2: even also add mixins like chopped nuts. The traditional packaging 173 00:11:23,600 --> 00:11:26,600 Speaker 2: is a shallow cylinder made from like thin bent wood 174 00:11:26,600 --> 00:11:29,079 Speaker 2: like balsa wood type stuff, but these days it's usually 175 00:11:29,080 --> 00:11:32,160 Speaker 2: packaged in cans or jars and squeeze bottles or becoming 176 00:11:32,200 --> 00:11:35,720 Speaker 2: popular too. The little boxes might come with like just 177 00:11:35,760 --> 00:11:38,040 Speaker 2: a little wooden paddle to scoop the candy out with 178 00:11:38,120 --> 00:11:41,600 Speaker 2: and just eat it. Yeah, because yeah, you can use it. 179 00:11:42,120 --> 00:11:44,160 Speaker 2: You can eat it right from the container, or you 180 00:11:44,200 --> 00:11:46,360 Speaker 2: can use it as a topping or filling in any 181 00:11:46,400 --> 00:11:49,600 Speaker 2: sweet dish, you know, on ice cream or cake or crepes, 182 00:11:49,960 --> 00:11:53,199 Speaker 2: inside pastries. You can use it to flavor custards or 183 00:11:53,320 --> 00:11:57,439 Speaker 2: coffee drinks, or yogurt or milk. You can infuse it 184 00:11:57,520 --> 00:12:01,280 Speaker 2: into wine or mez cow I was first introduced to 185 00:12:02,040 --> 00:12:05,040 Speaker 2: the through a candy called olias, which are these like 186 00:12:05,200 --> 00:12:09,440 Speaker 2: really thin, like paper thin, crisp wheat flour wafers that 187 00:12:09,480 --> 00:12:12,120 Speaker 2: are pressed together with ca haita. 188 00:12:13,360 --> 00:12:21,160 Speaker 1: Mm hmm, yeah, oh wow. What about the nutrition? 189 00:12:22,080 --> 00:12:26,000 Speaker 2: Caramel tends to be calorie dense with sugars. Ca Hata 190 00:12:26,040 --> 00:12:29,400 Speaker 2: specifically does have a punch of like fat and protein 191 00:12:29,640 --> 00:12:32,920 Speaker 2: and micronutrients from all of the all of the milk. 192 00:12:32,720 --> 00:12:33,439 Speaker 1: That's in the mix. 193 00:12:34,000 --> 00:12:37,400 Speaker 2: But know, I'd say to treat. Treats are nice. 194 00:12:37,720 --> 00:12:42,319 Speaker 1: Treats are nice. Oh gosh, they are needed sometimes necessary. 195 00:12:44,520 --> 00:12:46,079 Speaker 1: We do have some numbers for you. 196 00:12:46,559 --> 00:12:50,439 Speaker 2: We do. As of twenty seventeen, Mexico, which is where 197 00:12:50,440 --> 00:12:53,880 Speaker 2: this candy is from, was exporting about seven hundred and 198 00:12:53,920 --> 00:12:57,280 Speaker 2: seventy five tons of ca hate the to fifteen countries, 199 00:12:57,760 --> 00:13:02,120 Speaker 2: worth nearly three million dollars. The US does import the most. 200 00:13:03,480 --> 00:13:07,920 Speaker 2: To make one unit of kihita, whatever your given volume is, 201 00:13:08,320 --> 00:13:11,120 Speaker 2: it takes about four to six times the volume of 202 00:13:11,160 --> 00:13:14,520 Speaker 2: goat milk. A single small producer might make some sixty 203 00:13:14,600 --> 00:13:17,760 Speaker 2: leaders of khita a day from two hundred and forty 204 00:13:17,840 --> 00:13:21,600 Speaker 2: liters of goat milk. Larger shops might make twice that. 205 00:13:23,720 --> 00:13:27,480 Speaker 1: Name goats. 206 00:13:28,880 --> 00:13:33,120 Speaker 2: There is now a Kahita festival in Slea, Mexico, every 207 00:13:33,200 --> 00:13:35,920 Speaker 2: late August, like early September. Twenty twenty four was its 208 00:13:35,960 --> 00:13:39,840 Speaker 2: seventh year, so we just missed it. They see over 209 00:13:39,920 --> 00:13:43,360 Speaker 2: twenty thousand guests every year, and as of twenty twenty four, 210 00:13:43,520 --> 00:13:47,800 Speaker 2: they had twenty three kita production houses from the area participating. 211 00:13:49,000 --> 00:13:51,240 Speaker 2: This isn't quite a number, but I wanted to note 212 00:13:51,280 --> 00:13:54,720 Speaker 2: that the local baseball team there is called Los Carteros, 213 00:13:55,160 --> 00:13:58,040 Speaker 2: which is what the candy makers are called. It's also 214 00:13:58,080 --> 00:14:01,040 Speaker 2: a Spanish word for cashier, but I'm like ninety nine 215 00:14:01,080 --> 00:14:03,680 Speaker 2: percent positive that it's referring to the candy. In this case, 216 00:14:04,840 --> 00:14:05,960 Speaker 2: it would make more sense. 217 00:14:08,240 --> 00:14:11,559 Speaker 1: The cowhers the cashiers. 218 00:14:12,200 --> 00:14:19,440 Speaker 2: I don't know. The Mexican state that Selea is in. 219 00:14:19,800 --> 00:14:23,800 Speaker 2: Guanajuato is the second largest producer of goat milk in 220 00:14:23,840 --> 00:14:27,800 Speaker 2: the country, producing about twenty seven percent of the Mexican supply. 221 00:14:29,960 --> 00:14:33,960 Speaker 2: There is a world record, the Guinness Record for the 222 00:14:34,040 --> 00:14:38,960 Speaker 2: largest cajeita slash Dulce delice in general was achieved in 223 00:14:39,000 --> 00:14:44,640 Speaker 2: September of twenty twenty three at the aforementioned festival in Solea. 224 00:14:45,120 --> 00:14:48,560 Speaker 2: The Silean government got together a team of nineteen production 225 00:14:48,640 --> 00:14:52,160 Speaker 2: houses who worked for a full fourteen hours to craft 226 00:14:53,080 --> 00:14:56,960 Speaker 2: a unit of kjeita that weighed two eight hundred and 227 00:14:57,000 --> 00:15:01,000 Speaker 2: eighty six kilos that's about six thousand and three hundred 228 00:15:01,000 --> 00:15:06,800 Speaker 2: and sixty three pounds. The wooden cylinder that they packed 229 00:15:06,800 --> 00:15:09,880 Speaker 2: it into looked like a dang above ground swimming pool. 230 00:15:10,400 --> 00:15:10,720 Speaker 2: It's a. 231 00:15:15,520 --> 00:15:15,880 Speaker 1: Wow. 232 00:15:20,440 --> 00:15:23,400 Speaker 2: And uh yeah, some of the candy shops in Slea 233 00:15:23,560 --> 00:15:27,160 Speaker 2: have been making kahita for like one hundred and sixty 234 00:15:27,240 --> 00:15:27,840 Speaker 2: years or more. 235 00:15:29,640 --> 00:15:30,040 Speaker 3: Wow. 236 00:15:31,280 --> 00:15:34,400 Speaker 1: Well as always, listeners, if you have any experience with any. 237 00:15:34,240 --> 00:15:37,560 Speaker 2: Of this, oh yeah, oh, thank you. 238 00:15:40,240 --> 00:15:44,200 Speaker 1: But we've got such a history for you. 239 00:15:44,720 --> 00:15:46,800 Speaker 2: We do, we do, and we are going to get 240 00:15:46,840 --> 00:15:48,200 Speaker 2: into that as soon as we get back from a 241 00:15:48,240 --> 00:15:59,360 Speaker 2: quick break forward from our sponsors and we're back. Thank 242 00:15:59,400 --> 00:16:00,840 Speaker 2: you sponsor, Yes, thank you. 243 00:16:01,840 --> 00:16:06,840 Speaker 1: So as you might have gathered, kijeta was invented in Salaia, Mexico. 244 00:16:07,840 --> 00:16:10,320 Speaker 1: After the Spanish arrived in the fifteen and sixteen hundreds. 245 00:16:10,360 --> 00:16:13,320 Speaker 1: They brought with them their methods around using milk to 246 00:16:13,360 --> 00:16:15,160 Speaker 1: make sweets and other things. 247 00:16:16,040 --> 00:16:19,240 Speaker 2: Yeah, and the Spanish had a deep history of using dairy, 248 00:16:19,480 --> 00:16:22,840 Speaker 2: so they brought cattle over with them and goats, which 249 00:16:22,880 --> 00:16:25,480 Speaker 2: are more prolific mm hmm. 250 00:16:26,080 --> 00:16:28,880 Speaker 1: And in Salaya they turned to goat milk instead of 251 00:16:28,920 --> 00:16:32,280 Speaker 1: cow milk for this process of making sweets since they 252 00:16:32,320 --> 00:16:38,600 Speaker 1: were apparently swimming with goats. The Spanish also brought with 253 00:16:38,640 --> 00:16:44,160 Speaker 1: them cinnamon and sugar often used in kujeta. The Spanish 254 00:16:44,200 --> 00:16:47,800 Speaker 1: also set up missions, sometimes run by candy making nuns 255 00:16:47,840 --> 00:16:49,960 Speaker 1: and friars. We've talked about this a lot before, that 256 00:16:50,040 --> 00:16:54,280 Speaker 1: kind of history of these religious organizations making things like this. 257 00:16:55,440 --> 00:16:59,400 Speaker 1: A text from Mexican convents out of the seventeenth century 258 00:16:59,400 --> 00:17:02,840 Speaker 1: detail rusts these that are early versions of what would 259 00:17:02,880 --> 00:17:06,720 Speaker 1: become kijita. The believed first written Spanish language recipe for 260 00:17:06,760 --> 00:17:10,800 Speaker 1: kajita comes from a nun named Sorwana in Da Cruz 261 00:17:11,000 --> 00:17:14,440 Speaker 1: from around this time. She wrote about what she labeled 262 00:17:14,600 --> 00:17:19,920 Speaker 1: the rules for kjeitas, in this case meaning milk based 263 00:17:20,240 --> 00:17:24,200 Speaker 1: sweets sold in small wooden boxes produced by the convent. 264 00:17:25,040 --> 00:17:26,679 Speaker 1: Caja means box. 265 00:17:27,040 --> 00:17:30,040 Speaker 2: Yeah, there are a few related words, like kajita means 266 00:17:30,080 --> 00:17:33,159 Speaker 2: small box. There's a word for bowl that's kajite. So 267 00:17:33,320 --> 00:17:35,240 Speaker 2: it's all kind of like it's all sort to write there. 268 00:17:35,840 --> 00:17:40,120 Speaker 1: Yeah, it's all right there. Some of these nuns really 269 00:17:40,160 --> 00:17:43,880 Speaker 1: started experimenting with what they had to like goat milk. 270 00:17:44,480 --> 00:17:47,480 Speaker 1: From there, goat milk sweets really took off in areas 271 00:17:47,560 --> 00:17:52,959 Speaker 1: with goats like Celeia and thus kjeita. 272 00:17:53,160 --> 00:17:56,040 Speaker 2: Yeah, vanilla was one of those local ingredients for example. 273 00:17:57,520 --> 00:18:06,200 Speaker 1: Okay, but oh but popular legend would tell you otherwise, 274 00:18:06,240 --> 00:18:10,560 Speaker 1: Oh yes, oh yes. And I'm going to preface this 275 00:18:10,680 --> 00:18:13,480 Speaker 1: by saying that there is a lot of war and 276 00:18:13,560 --> 00:18:17,560 Speaker 1: national pride around Kihitsa, which is not unique. Countries do 277 00:18:17,680 --> 00:18:22,840 Speaker 1: this all the time. Oh yeah, all right, So the 278 00:18:22,920 --> 00:18:27,360 Speaker 1: story goes that khitza was invented by accident. We've heard 279 00:18:27,359 --> 00:18:31,119 Speaker 1: that one a million times as well. In the nineteenth century, 280 00:18:31,280 --> 00:18:35,280 Speaker 1: when Mexico started to fight for independence against the Spanish, 281 00:18:36,000 --> 00:18:39,280 Speaker 1: legend has it that in eighteen ten a priest named 282 00:18:39,359 --> 00:18:43,240 Speaker 1: Father Hidalgo made this really emotional speech about freeing the 283 00:18:43,240 --> 00:18:48,480 Speaker 1: country from bad government near Sileia. And he is now 284 00:18:49,080 --> 00:18:50,600 Speaker 1: somewhat of a mythical figure. 285 00:18:51,440 --> 00:18:55,160 Speaker 2: Yeah, Ildelgo's speech is what's now known as the Cry 286 00:18:55,160 --> 00:18:58,080 Speaker 2: of Dolores because it occurred in a town called Dolores, 287 00:18:58,760 --> 00:19:03,800 Speaker 2: or called the Independence and this was after Napoleon had 288 00:19:03,840 --> 00:19:07,719 Speaker 2: just overthrown the Spanish monarchy, and on the ground in 289 00:19:07,760 --> 00:19:11,679 Speaker 2: Mexico there was this sense of dissatisfaction with any of 290 00:19:11,720 --> 00:19:16,200 Speaker 2: their European ruler options. So Ildego rang his church bells 291 00:19:16,200 --> 00:19:18,680 Speaker 2: and gave this rousing speech, like the text of which 292 00:19:18,720 --> 00:19:21,479 Speaker 2: has been lost to time, but the gist of which was, 293 00:19:21,560 --> 00:19:25,800 Speaker 2: you know, a revolt. Screw all of this, we can 294 00:19:25,920 --> 00:19:29,800 Speaker 2: rule ourselves better. It took like a decade of war 295 00:19:30,200 --> 00:19:33,960 Speaker 2: before Mexico declared its independence, but the Cry Delores on 296 00:19:34,040 --> 00:19:39,840 Speaker 2: September sixteenth of eighteen ten is still marked as independence Day. 297 00:19:40,000 --> 00:19:43,680 Speaker 1: Yes, and the story goes on to assert that the 298 00:19:43,680 --> 00:19:47,560 Speaker 1: father and local soldiers helped secure Celia within the first 299 00:19:47,760 --> 00:19:51,240 Speaker 1: few weeks of the revolution. To feed the soldiers, a 300 00:19:51,280 --> 00:19:54,159 Speaker 1: local woman was making a cinnamon and sugar milk based 301 00:19:54,240 --> 00:20:00,760 Speaker 1: drink called a tole. However, she accidentally burned it. But 302 00:20:01,600 --> 00:20:04,600 Speaker 1: resources were scarce and the soldiers tried it before she 303 00:20:04,640 --> 00:20:08,320 Speaker 1: could throw it out. When you know it, it tasted delicious. 304 00:20:09,040 --> 00:20:15,119 Speaker 1: This accident resulted in the first Kjeita Yes from there. 305 00:20:15,240 --> 00:20:18,399 Speaker 1: It's Allgo was promoted to a leadership position in the 306 00:20:18,400 --> 00:20:21,359 Speaker 1: revolution and he decided to use this suite to feed 307 00:20:21,400 --> 00:20:25,000 Speaker 1: the army. The people of Salaya stepped up to make 308 00:20:25,040 --> 00:20:29,399 Speaker 1: it to meet this demand. It had a high caloric punch, 309 00:20:29,920 --> 00:20:33,400 Speaker 1: it was tasty, it didn't spoil, it was pretty easy 310 00:20:33,400 --> 00:20:35,639 Speaker 1: to transport. There are a lot of reasons why it 311 00:20:35,680 --> 00:20:39,600 Speaker 1: was perfect for this, and through all of that, Kheta 312 00:20:39,720 --> 00:20:44,240 Speaker 1: became almost symbolic of the revolution and an important piece 313 00:20:44,280 --> 00:20:48,919 Speaker 1: of Mexican history. Yes, that is the popular story. Also, 314 00:20:49,040 --> 00:20:52,720 Speaker 1: just a note, dulce deliche has a very similar popular 315 00:20:52,800 --> 00:20:53,720 Speaker 1: legend around it. 316 00:20:55,119 --> 00:21:00,919 Speaker 2: Yeah, Like generally, historically speaking, anywhere that you have milk, 317 00:21:01,240 --> 00:21:02,840 Speaker 2: you're looking for ways to preserve it. 318 00:21:02,840 --> 00:21:03,919 Speaker 1: We've talked about. 319 00:21:03,640 --> 00:21:08,080 Speaker 2: This ad infinitum, you know, and kit the or delce 320 00:21:08,160 --> 00:21:11,000 Speaker 2: deliche or anything else like that is a really tasty 321 00:21:11,000 --> 00:21:13,760 Speaker 2: way to take like a lot of milk and an 322 00:21:13,760 --> 00:21:17,720 Speaker 2: overall not very much sugar and turn it into something 323 00:21:17,960 --> 00:21:21,160 Speaker 2: delicious that will last a lot longer than fresh milk. 324 00:21:21,880 --> 00:21:24,000 Speaker 2: I mean, like remember that this is vaguely when people 325 00:21:24,000 --> 00:21:28,120 Speaker 2: were working on condensing and preserving milk in other areas, 326 00:21:28,359 --> 00:21:34,400 Speaker 2: So yeah, it makes sense. Oh yeah, yeah. However it happened. 327 00:21:34,720 --> 00:21:38,639 Speaker 2: Candy making flourished in Soilea for about a century. I 328 00:21:38,680 --> 00:21:41,440 Speaker 2: read I read one local report that when a water 329 00:21:41,520 --> 00:21:44,760 Speaker 2: tower was erected in the town, like around nineteen hundred 330 00:21:44,800 --> 00:21:47,640 Speaker 2: and kids were like, hey, what's in there? The joke 331 00:21:47,840 --> 00:21:52,720 Speaker 2: was kaete. The innovations in kitchen technology, like the gas 332 00:21:52,720 --> 00:21:56,879 Speaker 2: burner replacing wood fired stoves, helped increase production. During that time. 333 00:21:58,240 --> 00:22:00,800 Speaker 2: It was made by small, mom and pop producers until 334 00:22:00,800 --> 00:22:05,880 Speaker 2: about the mid nineteen seventies, when industrially made candy had 335 00:22:05,880 --> 00:22:08,520 Speaker 2: been making inroads in the area and started pushing those 336 00:22:08,560 --> 00:22:11,919 Speaker 2: small producers out. Se Leia started to push back in 337 00:22:11,960 --> 00:22:15,680 Speaker 2: the mid nineteen nineties, looking to reclaim the history and 338 00:22:15,920 --> 00:22:20,040 Speaker 2: the business. They held a fair to showcase local khita 339 00:22:20,320 --> 00:22:23,480 Speaker 2: in nineteen ninety six. For the first time since the seventies. 340 00:22:25,160 --> 00:22:29,600 Speaker 1: Kjeita Jumping Ahead was labeled the dessert of the Mexican 341 00:22:29,800 --> 00:22:32,000 Speaker 1: Bicentennial in twenty ten. 342 00:22:34,400 --> 00:22:38,439 Speaker 2: Around that time that the similar aforementioned candy slash Sauce 343 00:22:38,760 --> 00:22:42,879 Speaker 2: Dulce de leche, made with cow milk around wider areas 344 00:22:42,880 --> 00:22:47,240 Speaker 2: of Central and South America, was gaining international attention. I 345 00:22:47,280 --> 00:22:49,879 Speaker 2: don't feel like Kigita has had its moment yet though 346 00:22:51,840 --> 00:22:55,160 Speaker 2: soon Caheita soon, I hope. 347 00:22:55,200 --> 00:23:04,840 Speaker 1: So, oh my goodness, well, I would love again that listeners, 348 00:23:05,080 --> 00:23:06,600 Speaker 1: if you have experienced with this, I saw there were 349 00:23:06,640 --> 00:23:11,160 Speaker 1: a lot of like cata tours and tastings. If anyone's 350 00:23:11,240 --> 00:23:12,200 Speaker 1: done anything like. 351 00:23:12,160 --> 00:23:17,680 Speaker 2: That, yeah, if you've, if you've made some and managed 352 00:23:17,840 --> 00:23:20,959 Speaker 2: not to burn the heck out of yourself with molten sugar. 353 00:23:22,680 --> 00:23:25,040 Speaker 1: You know how, Lauren and I are a little, a 354 00:23:25,040 --> 00:23:29,399 Speaker 1: little on edge, a little, a little nervous about it. Yep, yep, 355 00:23:31,400 --> 00:23:32,760 Speaker 1: oh yeah, I some sugar. 356 00:23:32,880 --> 00:23:38,080 Speaker 2: Yeah, oh no, delicious, edible napalm uh. But yeah, I 357 00:23:38,080 --> 00:23:40,480 Speaker 2: guess that is what we have to say about Kaita 358 00:23:40,600 --> 00:23:41,040 Speaker 2: for now. 359 00:23:41,800 --> 00:23:44,040 Speaker 1: It is. But we too have some listener mail for you. 360 00:23:44,119 --> 00:23:45,520 Speaker 2: And we will get into that as soon as we 361 00:23:45,560 --> 00:23:47,320 Speaker 2: get back from one more quick break for word from 362 00:23:47,320 --> 00:23:48,440 Speaker 2: our sponsors. 363 00:23:57,119 --> 00:24:00,439 Speaker 3: We're back, Thank you, sponsor, Yes, thank you. Back With 364 00:24:00,800 --> 00:24:12,520 Speaker 3: this snow, it's down the rabbit hole, Lauren. 365 00:24:16,200 --> 00:24:18,760 Speaker 1: Also the swirling of the caramel, I. 366 00:24:18,760 --> 00:24:22,160 Speaker 2: Could see, Okay, all right, sure it's. 367 00:24:22,040 --> 00:24:23,119 Speaker 1: Up for interpretation. 368 00:24:23,400 --> 00:24:25,920 Speaker 2: You know absolutely that. 369 00:24:30,880 --> 00:24:39,040 Speaker 1: Even I could be convinced otherwise. Oh, we have. We've 370 00:24:39,040 --> 00:24:42,600 Speaker 1: gotten several messages about the Red King Crab episode. 371 00:24:42,760 --> 00:24:45,240 Speaker 2: Oh yeah, yes, and. 372 00:24:45,160 --> 00:24:49,040 Speaker 1: A lot of people are in agreeance with you, Lauren 373 00:24:49,640 --> 00:24:50,919 Speaker 1: that they're a little freaky. 374 00:24:51,160 --> 00:24:52,120 Speaker 2: Yeah, it's because they are. 375 00:24:56,640 --> 00:25:02,640 Speaker 1: It's big house. I'm right, but we have some messages 376 00:25:02,680 --> 00:25:07,160 Speaker 1: about that. Today, Erica wrote, I just listened to your 377 00:25:07,160 --> 00:25:09,760 Speaker 1: Red King Krab episode and wondered if you were familiar 378 00:25:09,800 --> 00:25:13,960 Speaker 1: with Dropout. It's a streaming channel slash subscription service created 379 00:25:13,960 --> 00:25:19,119 Speaker 1: by comedians to house their comedy series independently of major networks. Anyway, 380 00:25:19,160 --> 00:25:21,800 Speaker 1: there's a series called Smarty Pants, in which comedians pick 381 00:25:21,800 --> 00:25:25,720 Speaker 1: a topic and research it, then present their findings to 382 00:25:25,840 --> 00:25:29,520 Speaker 1: the group for discussion. The topics range from creating new 383 00:25:29,560 --> 00:25:33,040 Speaker 1: cuss words to how wrestling is drag and of course, 384 00:25:33,440 --> 00:25:37,000 Speaker 1: the ocean's terrifying mysteries and how we shouldn't go down there. 385 00:25:38,000 --> 00:25:41,639 Speaker 1: You would love this series after listening to this episode 386 00:25:41,680 --> 00:25:45,480 Speaker 1: in many others, I'm surprised that he didn't mention King 387 00:25:45,600 --> 00:25:47,880 Speaker 1: Krabs though, well. 388 00:25:49,640 --> 00:25:52,040 Speaker 2: You know, you know, maybe he's saving them for later 389 00:25:52,200 --> 00:25:57,680 Speaker 2: for their own special terror episode. Maybe he was too afraid. 390 00:25:58,560 --> 00:26:00,840 Speaker 1: Oh maybe you're afraid. 391 00:26:01,240 --> 00:26:04,679 Speaker 2: Yeah yeah, oh. 392 00:26:04,000 --> 00:26:06,879 Speaker 1: I thought maybe you was just cushioned from the knowledge. 393 00:26:07,000 --> 00:26:14,080 Speaker 1: But it could be fear. Yeah, you're right. 394 00:26:15,640 --> 00:26:19,320 Speaker 2: I have not Uh, I have not heard of this series, 395 00:26:19,359 --> 00:26:20,720 Speaker 2: but it sounds spectacular. 396 00:26:22,640 --> 00:26:23,720 Speaker 1: Yeah, it sounds fun. 397 00:26:26,600 --> 00:26:29,440 Speaker 2: Oh, definitely, definitely, we'll have to check this out. Indeed, 398 00:26:33,000 --> 00:26:36,080 Speaker 2: Rose wrote, I do not have too much to add 399 00:26:36,080 --> 00:26:39,400 Speaker 2: to your recent red king crab episode, but here they are. 400 00:26:40,160 --> 00:26:42,800 Speaker 2: First off, I was so confused by your continued use 401 00:26:42,800 --> 00:26:45,680 Speaker 2: of the word red in front of king crab. I thought, 402 00:26:46,000 --> 00:26:48,480 Speaker 2: do they come in other colors? Locally, they're just called 403 00:26:48,560 --> 00:26:51,639 Speaker 2: king crab. While we are not the native home of 404 00:26:51,720 --> 00:26:54,119 Speaker 2: king crabs, we are the main port of call for 405 00:26:54,240 --> 00:26:57,679 Speaker 2: all Alaskan fishers. My neighbor of Seattle is surrounded on 406 00:26:57,720 --> 00:27:00,560 Speaker 2: three sides by boat terminals for the Alaskan fishing dessels. 407 00:27:01,000 --> 00:27:02,640 Speaker 2: All that to say, we get a lot of king 408 00:27:02,640 --> 00:27:05,119 Speaker 2: crab around here. The funny thing is we don't actually 409 00:27:05,240 --> 00:27:07,560 Speaker 2: eat a lot of the seafood that comes from Alaska 410 00:27:07,680 --> 00:27:10,920 Speaker 2: or our own local waters that is available commercially. It's 411 00:27:10,960 --> 00:27:14,520 Speaker 2: too expensive and usually only reserved for special occasions or tourists. 412 00:27:14,960 --> 00:27:18,440 Speaker 2: Including king crab companies make more money selling it across 413 00:27:18,440 --> 00:27:21,040 Speaker 2: the United States and around the world. We do eat 414 00:27:21,040 --> 00:27:24,520 Speaker 2: a lot of locally caught seafood and Alaskan seafood from smaller, 415 00:27:24,600 --> 00:27:28,600 Speaker 2: more environmentally friendly operations, or that we fished ourselves. You 416 00:27:28,640 --> 00:27:30,640 Speaker 2: can't say you've had a Seattle summer if you haven't 417 00:27:30,640 --> 00:27:35,800 Speaker 2: been crabbing or shrimping. That said, Lauren, you are totally right. 418 00:27:36,080 --> 00:27:38,439 Speaker 2: Crabs are freaky and it is terrifying to see how 419 00:27:38,520 --> 00:27:41,240 Speaker 2: large they can get. Sadly, they are much smaller than 420 00:27:41,240 --> 00:27:43,840 Speaker 2: they used to be due to over harvesting. There are 421 00:27:43,880 --> 00:27:46,480 Speaker 2: plenty of old photos around Seattle, like a pipe place 422 00:27:46,560 --> 00:27:49,959 Speaker 2: market of king crab, dungeness crab, and snow crab that 423 00:27:50,000 --> 00:27:53,760 Speaker 2: look like absolute sea monsters. As a crabber, dealing with 424 00:27:53,840 --> 00:27:56,280 Speaker 2: our modern little ones can be challenging enough if they're 425 00:27:56,320 --> 00:27:58,520 Speaker 2: angry and snappy, but I could imagine what it used 426 00:27:58,560 --> 00:28:01,359 Speaker 2: to be like. So once I saw a video of 427 00:28:01,400 --> 00:28:03,880 Speaker 2: a commercial fisher taping the bottom of the seafloor where 428 00:28:03,880 --> 00:28:07,320 Speaker 2: they were crabbing, and there were literally thousands of giant 429 00:28:07,400 --> 00:28:10,280 Speaker 2: king crabs crawling and skittering on top of each other 430 00:28:10,600 --> 00:28:15,560 Speaker 2: like some kind of aquatic spider horror movie. For my 431 00:28:15,640 --> 00:28:17,640 Speaker 2: last note on crabs in general, I have to tell 432 00:28:17,680 --> 00:28:21,240 Speaker 2: you about my experience teaching elementary kids in Japan. Because 433 00:28:21,280 --> 00:28:24,879 Speaker 2: of Seattle's interconnected cultural and economic history of Japan, Japan 434 00:28:24,960 --> 00:28:26,720 Speaker 2: is one of the top buyers of our seafood, both 435 00:28:26,760 --> 00:28:29,440 Speaker 2: local and Alaskan. I liked to connect with my kids 436 00:28:29,440 --> 00:28:32,840 Speaker 2: as a teacher over our food cultures. Though we both 437 00:28:32,920 --> 00:28:37,359 Speaker 2: enjoyed things like crab, Japanese kids were absolutely appalled Westerners 438 00:28:37,440 --> 00:28:40,239 Speaker 2: do things like dip crab in butter and eat it, 439 00:28:40,920 --> 00:28:43,600 Speaker 2: or that we don't eat the cunning miso the crab guts. 440 00:28:43,920 --> 00:28:46,400 Speaker 2: In fact, we just throw them away most often. My 441 00:28:46,520 --> 00:28:48,840 Speaker 2: poor kids already thought Americans were a little touched in 442 00:28:48,880 --> 00:28:51,400 Speaker 2: the head for eating pizza and hamburgers for school lunch, 443 00:28:51,800 --> 00:28:54,520 Speaker 2: but eating crab dipped in butter just went too far 444 00:28:54,640 --> 00:29:02,560 Speaker 2: for some reason. Oh but it's so good. Honestly, I'm 445 00:29:02,640 --> 00:29:05,200 Speaker 2: kind of with your kids on this one. Like dipping 446 00:29:05,240 --> 00:29:07,239 Speaker 2: crab and lobster and butter is like a little bit 447 00:29:07,280 --> 00:29:09,520 Speaker 2: too much for me. It's just like the butter really 448 00:29:09,560 --> 00:29:13,480 Speaker 2: interferes with my enjoyment of the seafood, Like I want 449 00:29:13,480 --> 00:29:18,400 Speaker 2: to be like tasting and texturing feeling the seafood, and 450 00:29:18,440 --> 00:29:20,760 Speaker 2: the butter just sort of coats my mouth with that richness, 451 00:29:20,760 --> 00:29:23,840 Speaker 2: which is great. I mean, I love butter. But like, 452 00:29:25,440 --> 00:29:27,960 Speaker 2: especially if I've got like expensive seafood, I want I 453 00:29:28,000 --> 00:29:29,280 Speaker 2: want to experience the seafood. 454 00:29:30,080 --> 00:29:30,440 Speaker 3: I don't know. 455 00:29:30,600 --> 00:29:34,040 Speaker 1: Wow, yeah, if it's expensive. Wow, these kids would be 456 00:29:34,080 --> 00:29:36,200 Speaker 1: horrified to see what other things we're doing with crab. 457 00:29:36,320 --> 00:29:39,960 Speaker 2: To be honest, that's that's that's that's true. 458 00:29:41,680 --> 00:29:48,600 Speaker 1: That's probably the least of our crimes fascinating though. 459 00:29:48,760 --> 00:29:53,120 Speaker 2: Oh yeah, yeah, okay, so so the red king crab 460 00:29:53,520 --> 00:29:57,480 Speaker 2: does indeed, uh demark that it is the type that 461 00:29:57,600 --> 00:30:00,440 Speaker 2: is from that area. There are a the types of 462 00:30:00,520 --> 00:30:03,440 Speaker 2: king crab around the world. They're called slightly different things, 463 00:30:03,440 --> 00:30:06,920 Speaker 2: and so we emphasized red to yeah be like that 464 00:30:07,120 --> 00:30:10,760 Speaker 2: kind Yeah, I believe even in the area there's some 465 00:30:11,160 --> 00:30:14,960 Speaker 2: there's like a slightly different type that are called Golden 466 00:30:15,280 --> 00:30:18,400 Speaker 2: king crab. But oh now I don't really remember. 467 00:30:18,440 --> 00:30:19,880 Speaker 1: I was sort of like, that's a different crab. 468 00:30:19,960 --> 00:30:20,440 Speaker 2: Never mind. 469 00:30:21,440 --> 00:30:23,920 Speaker 1: It's yeah. It's also to help us because at a 470 00:30:23,960 --> 00:30:27,880 Speaker 1: certain point, if you keep going down like crab holes, 471 00:30:29,360 --> 00:30:33,000 Speaker 1: well now you're freaking me out. Yes, if you keep 472 00:30:33,000 --> 00:30:36,840 Speaker 1: going down crab holes, the episode will ever come out 473 00:30:36,960 --> 00:30:41,000 Speaker 1: and the brain might break in fact. 474 00:30:40,920 --> 00:30:43,960 Speaker 2: Yeah, yeah, that's that happened to you on Rice I'm 475 00:30:43,960 --> 00:30:48,000 Speaker 2: still sorry. I'm still sorry that I didn't specif sorry. 476 00:30:48,440 --> 00:30:50,480 Speaker 1: Is it all right? No? 477 00:30:50,640 --> 00:30:51,000 Speaker 2: It is. 478 00:30:51,640 --> 00:30:54,600 Speaker 1: But then they also backfired that other time with dandelions. No, 479 00:30:54,640 --> 00:30:57,840 Speaker 1: it was saffron or you gave me a specific type 480 00:30:57,840 --> 00:31:00,520 Speaker 1: of that. I went too hard, too hard. Yeah, yeah, 481 00:31:00,640 --> 00:31:04,720 Speaker 1: so it's it's a balance. It's a balance. But yes, 482 00:31:04,800 --> 00:31:09,040 Speaker 1: I can see. Look, if I saw a bunch of 483 00:31:09,080 --> 00:31:13,680 Speaker 1: crabs underwater and they were coming at me, I would 484 00:31:13,720 --> 00:31:20,760 Speaker 1: be freaked out. I could admit it. So just I'll 485 00:31:20,800 --> 00:31:23,800 Speaker 1: just be honest about that. 486 00:31:25,080 --> 00:31:28,880 Speaker 2: Yeah, No, I mean it's it's again, you know, it's everyone. 487 00:31:30,800 --> 00:31:33,560 Speaker 2: Everyone's doing their own thing, everyone's living their own life. 488 00:31:34,040 --> 00:31:36,640 Speaker 2: You're allowed to displike caramel and think that crabs are 489 00:31:36,640 --> 00:31:39,880 Speaker 2: not creepy. I if that's if that's your if that's 490 00:31:39,920 --> 00:31:43,200 Speaker 2: your reality, I'm happy for you. That sounds like a 491 00:31:43,240 --> 00:31:46,479 Speaker 2: fine place to live, But crabs creep the absolute heck 492 00:31:46,520 --> 00:31:46,800 Speaker 2: out of me. 493 00:31:50,720 --> 00:31:54,720 Speaker 1: Very brief aside, my friend the other day, because as 494 00:31:54,720 --> 00:31:59,479 Speaker 1: we said, we're entering into Halloween spooky season. She and 495 00:31:59,480 --> 00:32:03,080 Speaker 1: I are big Halloween people. She was like, we should 496 00:32:03,160 --> 00:32:06,520 Speaker 1: dress to somebody from Parasite Eve, which is an old game. 497 00:32:07,800 --> 00:32:10,560 Speaker 1: Very specific. Yeah, I like that, and I was like, well, 498 00:32:10,600 --> 00:32:15,080 Speaker 1: I will go as the crab that defeated me because 499 00:32:15,120 --> 00:32:17,600 Speaker 1: there was a crab of the sewer and Lauren, I 500 00:32:17,640 --> 00:32:23,160 Speaker 1: never got past that part. Oh no, oh heck the 501 00:32:23,160 --> 00:32:31,280 Speaker 1: crabs this whole time, they've been lingering, waiting, lying in 502 00:32:31,320 --> 00:32:41,480 Speaker 1: wait crabby. Yeah, well, well you one ever got past 503 00:32:41,480 --> 00:32:46,560 Speaker 1: that part in Parasite Eve absolute you I never. 504 00:32:46,680 --> 00:32:50,680 Speaker 2: I never really played that one, but yeah, yeah, yeah, 505 00:32:50,800 --> 00:32:52,720 Speaker 2: I mean like that happened in old video games, like 506 00:32:52,720 --> 00:32:54,360 Speaker 2: sometimes you were like, well this is it. 507 00:32:54,720 --> 00:32:59,160 Speaker 1: This is just hmm because if you if you screwed 508 00:32:59,160 --> 00:33:03,040 Speaker 1: it up, if you saved it the wrong part, there 509 00:33:03,120 --> 00:33:04,960 Speaker 1: was nothing to be done but start over again. 510 00:33:05,120 --> 00:33:05,360 Speaker 2: Yeah. 511 00:33:05,400 --> 00:33:07,560 Speaker 1: And this was like midway through the game. I was 512 00:33:07,600 --> 00:33:14,040 Speaker 1: on disc too, I think no, no, heck, anyway, the 513 00:33:14,160 --> 00:33:18,680 Speaker 1: crabs as does a lot of concern on this show 514 00:33:19,360 --> 00:33:24,520 Speaker 1: for different reasons. Well, thank you to both of these 515 00:33:24,560 --> 00:33:26,600 Speaker 1: listeners for writing in. If you would like to write 516 00:33:26,600 --> 00:33:28,960 Speaker 1: to us, you can or email us hello at savorpod 517 00:33:29,000 --> 00:33:29,560 Speaker 1: dot com. 518 00:33:29,640 --> 00:33:33,040 Speaker 2: We're also on social media. You can find us on Twitter, Facebook, 519 00:33:33,120 --> 00:33:35,640 Speaker 2: and Instagram at saver pod and we do hope to 520 00:33:35,680 --> 00:33:38,720 Speaker 2: hear from you. Save is production of iHeartRadio four More 521 00:33:38,760 --> 00:33:41,760 Speaker 2: podcasts from my Heart Radio. You can visit the iHeartRadio app, 522 00:33:41,840 --> 00:33:44,680 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 523 00:33:45,040 --> 00:33:47,719 Speaker 2: Thanks us always to our super producers, Dylan Fagan and 524 00:33:47,720 --> 00:33:50,320 Speaker 2: Andrew Howard. Thanks to you for listening, and we hope 525 00:33:50,320 --> 00:33:59,600 Speaker 2: that lots more good things are coming your way.