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Speaker 1: Hello, and welcome to Save your Protection of iHeartRadio. I'm

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Speaker 1: Annie Reason and.

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Speaker 2: I'm Lauren Vogelbaum, and today we have an episode for

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Speaker 2: you about Chinese water testnuts.

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Speaker 1: Right, yes, any reason this was on your mind?

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Speaker 2: No, no, I think or actually I was looking through

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Speaker 2: our idea spreadsheet and this was in there. So it's

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Speaker 2: entirely possible that this was a listener suggestion about four

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Speaker 2: to five years ago.

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Speaker 1: Or you know, anytime. It could have been anytime. But yes,

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Speaker 1: uh huh. Well that's funny because I could have sworn

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Speaker 1: we already had done this one. I was very I.

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Speaker 2: Thought we did too, but then I searched our sheet

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Speaker 2: and I was like, well we appeared to have not

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Speaker 2: so cool. Okay, here we go.

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Speaker 1: I think one day we're going to accidentally do the

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Speaker 1: same episode twice, not personally. Oh yeah, and then we

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Speaker 1: can compare.

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Speaker 2: Yeah, it'll be great, it'll be it'll be a nice

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Speaker 2: exercise and google foo.

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Speaker 1: Indeed, Well, I uh, this episode made me think of

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Speaker 1: our episode we did on uh baby Corn. Oh sure,

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Speaker 1: because I think we talked about this in the baby

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Speaker 1: Corn episode. But I do love water chestnuts. I like

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Speaker 1: the crunch and the texture, and I like how they

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Speaker 1: soak up the flavor. I love them as a kid.

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Speaker 1: I have very fond, nostalgic memories with them. I'm very

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Speaker 1: glad you gave me the etymology. Thank you for that

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Speaker 1: before I started the research, because I could have gone

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Speaker 1: in a lot of ways.

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Speaker 2: Yeah, no problem, no problem, or not that not the etymology,

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Speaker 2: the botanical name. Yeah, because there are a number of

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Speaker 2: different things called water chestnuts. We are talking about the

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Speaker 2: one that is ostensibly from China ish yeah, and yeah,

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Speaker 2: yeah that's yep.

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Speaker 1: Yes. Well it was fun to research for the my

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Speaker 1: history section, and I'm sure for you and the science

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Speaker 1: and what is it section.

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Speaker 2: O yeah, yeah, although I will say that I, unlike you,

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Speaker 2: do not have fond childhood memories of this item. I

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Speaker 2: don't enjoy it when I come across it. I'm kind

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Speaker 2: of mad. That's tacking up space in my food. I'm like,

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Speaker 2: why is this weirdly crunchy thing here amongst my non

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Speaker 2: crunchy things. What's going on? I did discover that it's

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Speaker 2: sometimes used in some kinds of dim sum, like sumai,

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Speaker 2: and that I do enjoy the crunch in those, So

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Speaker 2: maybe it's just a situational thing. Maybe it's like and

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Speaker 2: also like canned versus fresh. I'm going to go into it. Yeah, yeah, yeah,

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Speaker 2: vaguely speaking of the botany issue though you can see

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Speaker 2: our Taro episode, maybe it's kind of similar similar botanically

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Speaker 2: or like, I don't know, like what are other what

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Speaker 2: are other rhizomy corm kormy things ginger with sabi cranberries

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Speaker 2: that's getting into bogs rather than corms. But anyway, yeah, sure, yeah,

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Speaker 2: baby corn, I'm pretty sure you talked about this and

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Speaker 2: baby yep yep.

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Speaker 1: So I guess that brings us to our question. It

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Speaker 1: does Chinese water chestnuts what are they?

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Speaker 2: Well, Chinese water chestnuts are a type of horm c

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Speaker 2: O r M, which is a sort of a vegetable

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Speaker 2: type thing. They look a little bit like a tree chestnut,

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Speaker 2: or maybe like a buckeye, a sort of squished sphere

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Speaker 2: with a brownish purple black skin, a little bit more

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Speaker 2: than an engine diameter, like three plus centimeters. You typically

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Speaker 2: peel the skin, and then the flesh in side will

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Speaker 2: be opaque, creamy white, very crisp and juicy, a little

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Speaker 2: bit nutty, a little bit sweet tart, sort of similar

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Speaker 2: to like a nice crisp apple or an Asian pear,

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Speaker 2: but with a little bit of that like rich nutty flavor,

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Speaker 2: sort of like a like a coconut. You can eat

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Speaker 2: them raw or cook them into any number of savory

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Speaker 2: or sweet dishes, and they'll hold a lot of their crisp.

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Speaker 2: I understand that they're really delicately flavorful when they are fresh.

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Speaker 2: I do think I've only had them canned, at which

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Speaker 2: point they do lose a lot of their flavor. But

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Speaker 2: from yeah, from what I understand, there's sort of like

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Speaker 2: a like a sweet water radish. They're they're like a

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Speaker 2: like a little potato that just won't quit. They're like

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Speaker 2: a they're like a spring morning out by a lake,

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Speaker 2: crisp and sweet. Okay, so those other types of chestnuts

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Speaker 2: we are not talking about. We're not talking about either

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Speaker 2: the European or Indian water chestnuts also called caltrops today.

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Speaker 2: Those are different things. These are also in no way

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Speaker 2: related to the tree nut that we call chestnuts. We

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Speaker 2: call them water chestnuts because they look a little bit

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Speaker 2: like those tree nuts. Anyway, you could see our chestnut

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Speaker 2: episode for more on that. I'm pretty sure that is

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Speaker 2: one that we've done.

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Speaker 1: Yes, it is, Oh, great, yes, okay, good.

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Speaker 2: Okay, but what we are talking about today botanical name

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Speaker 2: ilio Cheris dulcis sure, let's go with that. Yeah. Chinese

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Speaker 2: water chestnuts are a subtropical Ish member of the sedge

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Speaker 2: family or Cyperacier, which is not a family of plants

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Speaker 2: that we like typically get food from. They are a

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Speaker 2: semiaquad plant that prefers shallow marshes and bogs, similar conditions

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Speaker 2: to rice paddies, and they are sometimes grown in rotation

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Speaker 2: with rice or considered weeds in rice fields. They grow

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Speaker 2: these clumps of tall, skinny, spiky stems above the water

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Speaker 2: that look like other types of marsh grass. And these stems,

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Speaker 2: although they're not a grass technically anyway, and these stems

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Speaker 2: grow up out of underwater rhizomes that provide like structural support. Okay.

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Speaker 2: The rhizomes themselves grow their own little root cellar food

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Speaker 2: storage systems down in the waterbed called corms, and this

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Speaker 2: is the operative part of the plant for us. These

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Speaker 2: corms have roots coming off the bottom to help root

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Speaker 2: them in place and gather nutrients, and the plants reproduce

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Speaker 2: by both growing offshoot rhizomes underwater from which new stems

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Speaker 2: and corms can grow and buy flowers and seeds that

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Speaker 2: grow up from specialized stems. Although the seeds will take

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Speaker 2: a couple of years to establish new plants and produce corms,

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Speaker 2: that's because the corms are right. They're storage systems for

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Speaker 2: the plants to keep water and sugars and other nutrients

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Speaker 2: across like dry, dim wintry weather. We also find them

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Speaker 2: delicious and nutritious suckers. Yeah yeah, okay, no, you don't

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Speaker 2: have opposable thumbs, and we do silly plants, but okay,

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Speaker 2: because we are ostensibly a food show, all right, So

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Speaker 2: if you find fresh water chestnuts in a grocery store,

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Speaker 2: you'll notice that each has little stem bits on the

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Speaker 2: kind of flatish top and then little root bits on

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Speaker 2: the slightly pointed bottom. A corm is technically a modified stem,

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Speaker 2: so its skin is made up of modified leaves that

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Speaker 2: in sheath the nutrient holding inner tissue. That's why their

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Speaker 2: skin will be a little bit flaky, a sort of

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Speaker 2: like an onion skin. That starchy flesh inside is really

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Speaker 2: interesting because it does not break down when it's heated,

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Speaker 2: like think about how a potato goes all soft and

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Speaker 2: mushy when it's cooked. Right, Chinese water chestnuts don't do that.

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Speaker 2: You can cook it fresh or even can it and

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Speaker 2: it will maintain its crispness. And science isn't entirely sure why,

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Speaker 2: which is so cool. Yes, yeah, they are working on it,

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Speaker 2: but there's like a lot of factors so anyway, Yeah,

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Speaker 2: but right, as I said above, canning water chestnuts often

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Speaker 2: does sap them of most of their flavor, leaving their

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Speaker 2: texture really the only draw, which for people who enjoy

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Speaker 2: it is quite a draw.

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Speaker 1: It is thank you.

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Speaker 2: It is good at soaking up sauce.

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Speaker 1: It is.

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Speaker 2: Yeah, yeah, no, if you're into it, more for you,

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Speaker 2: more for you, man.

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Speaker 1: Uh.

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Speaker 2: But they are yes, chopped and cooked into both savor

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Speaker 2: and sweet dishes, eaten raw as a fruit. They're also

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Speaker 2: made into chips in some cuisines, or can be processed

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Speaker 2: into juice for beverages or pickled or candied. They can

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Speaker 2: also be ground and then dried into a type of

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Speaker 2: like flour or powder, which can then be used to

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Speaker 2: make baked goods like a crispy cookies or steamed cakes

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Speaker 2: sort of a sort of gelatinous like chewy, tender crunchy.

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Speaker 2: Because they usually have little bits of fresh water chestnut

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Speaker 2: in them as well. Yeah, those are really popular and

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Speaker 2: dim sum, especially around the lunar New Year. The flour

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Speaker 2: can also be used to thicken sauces or as a

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Speaker 2: crust on deep fried foods. Sounds so good, I know, Oh,

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Speaker 2: I need to get I need to get a hold

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Speaker 2: of some fresh ones like stat. I've definitely seen them

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Speaker 2: in like Hmart. I don't think I ever thought about

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Speaker 2: what they were because I was just like, I don't know, cool,

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Speaker 2: keep moving on, right, there's a lot to look at it.

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Speaker 1: There's a lot, so that's fair.

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Speaker 2: Oh but now okay. Also, the plant is being investigated

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Speaker 2: for the structural properties of its fibers, not in food science,

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Speaker 2: but in material science, like the processed microfibers have been

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Speaker 2: suggested as an ingredient incomposites to help reinforce the material.

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Speaker 2: And I will say that the spiky stems have long

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Speaker 2: been used in crafting things like mats.

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Speaker 1: Cool. Well, what about the.

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Speaker 2: Nutrition, you know, by themselves, raw Chinese water chestnuts are

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Speaker 2: pretty good for you. Lots of fiber, good spread of micronutrients,

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Speaker 2: a little bit of protein compair with the fat, and

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Speaker 2: more protein to help keep you going, and they are

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Speaker 2: well regarded in traditional Chinese medicine as a cooling food,

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Speaker 2: and research has shown that they contain like antioxidant and

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Speaker 2: antibacterial compounds, although you might need to consume like concentrated

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Speaker 2: extracts or like a whole lot of Chinese water chestnuts

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Speaker 2: in order to really access those. Some of these compounds

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Speaker 2: are currently being investigated as like food additives to help

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Speaker 2: prevent food born illness. Yeah, you know, saber motto bodies

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Speaker 2: are complicated. More research is necessary before ingesting a medicinal

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Speaker 2: amount of anything. Probably consult a medical professional who is

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Speaker 2: not us.

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Speaker 1: Definitely not no, definitely not nobors. No. Well, we have

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Speaker 1: a couple of numbers for you, just a couple.

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Speaker 2: So in China alone, at least one point four million

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Speaker 2: tons of Chinese water chestnuts are grown every year, that

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Speaker 2: crop being worth nearly two billion dollars.

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Speaker 1: Yeah.

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Speaker 2: Yeah, and each plant can hypothetically grow up to like

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Speaker 2: five pounds or like about two and a half kilos

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Speaker 2: a year. Wow, a lot of water chestnuts yep, yep, yep.

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Speaker 1: Yes, of this specific variety, and they've got quite a

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Speaker 1: history behind them.

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Speaker 2: They do, And we are going to get into that

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Speaker 2: as soon as we get back from a quick break

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Speaker 2: for a word from our.

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Speaker 1: Sponsors, air or back. Thank you sponsor, Yes, thank you,

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Speaker 1: And we are back with unfortunately a shorter history section

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Speaker 1: than I normally like. But I did well. I did

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Speaker 1: the thing where I like built this whole thing out

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Speaker 1: and then I realized I was talking about the out.

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Speaker 2: Oh I'm sorry.

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Speaker 1: That was no fault to you, No it was. It

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Speaker 1: was me because a lot of a lot of especially

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Speaker 1: older publications, didn't specify.

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Speaker 2: Sure.

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Speaker 1: But then I got I realized what I was tackling.

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Speaker 1: So I feel good about this, okay, but also I

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Speaker 1: wish I had more so, as always, listeners, if you

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Speaker 1: have more resources, are just you know, stories, anecdotes.

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Speaker 2: Yeah, oh my gosh.

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Speaker 1: Always appreciate it, Always appreciated. But okay, that being said,

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Speaker 1: according to most things I read, Chinese water chestnuts are

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Speaker 1: native to Eastern Asia, though some sources claim they are

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Speaker 1: also native to Africa and Oceania, and they grow in China, Australia,

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Speaker 1: and Indonesia natively since ancient times. People in that region

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Speaker 1: have been cultivating them. They've used them medicinally and culinarily.

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Speaker 1: In some places, they may have been regarded as something

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Speaker 1: of a delicacy. Water Chestnuts were first introduced to the

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Speaker 1: US as an ornamental plant in the mid eighteen hundreds.

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Speaker 1: Various writings indicate they were being sold in markets and

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Speaker 1: eaten by the seventeen hundreds throughout most of Asia and

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Speaker 1: the Pacific. And this is when some of the confusion happens,

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Speaker 1: because other water chestnuts are seen as very environmentally bad

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Speaker 1: for the US. Yeah, invasive, and it happened around this time,

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Speaker 1: so there was a lot of confusion around which one

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Speaker 1: was which and what was doing what. But the ones

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Speaker 1: we're talking about, Chinese water chestnuts.

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Speaker 2: Were fine, Yeah, just generally considered okay, can be considered

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Speaker 2: invasive depending on the situation and like what else you're

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Speaker 2: doing with the land?

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Speaker 1: Yeah, yes. And then with the Industrial Revolution, folks discovered

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Speaker 1: that these water chestnuts were unique in that they could

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Speaker 1: retain their christness and texture after being canned and or cooked.

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Speaker 1: So that was an early discovery and still we're wondering

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Speaker 1: about it. Yes, according to some things I read, water

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Speaker 1: chestnuts weren't really introduced to the US until the nineteen thirties,

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Speaker 1: when they were cultivated in Florida, Georgia, and California, where

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Speaker 1: there was this research and experimentation into how to make

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Speaker 1: this crop a viable commercial industry. It sounds like they

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Speaker 1: never Please correct me if I'm wrong, listeners, but from

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Speaker 1: what it sounds like, they never really figured it out.

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Speaker 2: Yeah, as of the late nineteen eighties at any rate.

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Speaker 2: Some of the stuff I was reading indicated that, yeah,

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Speaker 2: no one had ever really made it a thing.

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Speaker 1: Yeah, they were like able to grow it, but not

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Speaker 1: on a level that was viable.

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Speaker 2: Yeah, maybe on like a like a supplemental like if

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Speaker 2: you're growing if you're raising catfish and you want to

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Speaker 2: have a secondary crop there not the catfish or a crop.

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Speaker 2: But you understand what I mean.

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Speaker 1: Catfish around the world is screaming as.

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Speaker 2: They they are. I know they're going to be all

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Speaker 2: up in the comments on apple pod.

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Speaker 1: No I can't handle it. Please do a gap, bitch.

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Speaker 1: Oh no.

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Speaker 2: But yeah, so maybe it's like a supplemental thing, but

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Speaker 2: not as a primary cash crop on their own right.

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Speaker 1: But especially Florida really put a lot of research into

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Speaker 1: how to make it happen. They were like, what can

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Speaker 1: we do? And just the circumstances aren't right. Something's not right,

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Speaker 1: it's not it's not working to this day. But it's

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Speaker 1: still grown there. It's just not a major industry at

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Speaker 1: all by any means. The US was importing eleven hundred

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Speaker 1: and fifty four tons of canned Chinese water chestnuts per

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Speaker 1: year by nineteen forty seven, which is ill hot.

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Speaker 2: Yes, yes, yeah, I assume that that's dovetailing with the

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Speaker 2: rise of American Chinese restaurants around the country.

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Speaker 1: That is also my assumption, and researchers in Florida devoted

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Speaker 1: several years into looking into the water chestnut in the

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Speaker 1: late nineteen eighties, As you've kind of mentioned, Lauren, this

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Speaker 1: was the same decade that US imports water chestnuts rose

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Speaker 1: dramatically again, from one hundred and fifty two metric tons

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Speaker 1: in nineteen eighty three to five hundred and twenty nine

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Speaker 1: metric tons in nineteen eighty seven. I think again, it

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Speaker 1: goes with another wave of immigrants from China.

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Speaker 2: Yeah, yeah, and this time that was that was fresh

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Speaker 2: water chestnuts, not cammed so so right, so the the

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Speaker 2: desire to eat them fresh and or to cook them

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Speaker 2: from fresh from raw was growing.

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Speaker 1: It was growing, and these were also popular in Australia.

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Speaker 1: Australia started commercially cultivating water chestnuts in nineteen ninety eight.

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Speaker 1: And I did find a lot of several times in

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Speaker 1: these these episodes and the research you find these really dry,

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Speaker 1: very much appreciated, like eighty page yeah, government documents about

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Speaker 1: crop and I found a few from all so clearly

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Speaker 1: they are looking into it and thinking about it. Yeah,

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Speaker 1: but that that was what I found. Yeah, there's also

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Speaker 1: a lot of dents. Huh.

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Speaker 2: Yeah, that's that's my my summation of science isn't sure

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Speaker 2: why the texture thing happens is the result of me

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Speaker 2: having solidly skimmed a like two hundred and fifteen page

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Speaker 2: paper about.

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Speaker 1: That very thing. And they've got charts and graphs and yeah,

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Speaker 1: like trying to look at them make sense of them.

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Speaker 1: And you're like, I did not go to school for this, though,

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Speaker 1: all of.

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Speaker 2: This different kind of data, but right, like I did.

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Speaker 2: My one of my first jobs out of school was

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Speaker 2: actually a copy editing for a medical research journal about

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Speaker 2: arthritis and rheumatism, and so like I could kind of

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Speaker 2: know how to read a lot of dent scientific papers.

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Speaker 2: Like there's part of my brain that can still kind

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Speaker 2: of parse it, but yeah in a truly useful.

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Speaker 1: Way, Like.

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Speaker 2: Yeah, because I'm still not right, Like I still have

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Speaker 2: to google every other word to be like, Okay, what

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00:19:07,760 --> 00:19:10,640
Speaker 2: are we talking about? Like what what is that compound?

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00:19:10,680 --> 00:19:12,240
Speaker 2: What is that piece of equipment? What are we what

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Speaker 2: are we discussing here? And which is especially hilarious when

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Speaker 2: you've done that for you know, a two hundred and

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Speaker 2: fifteen page paper and the basic conclusion is, eh, we

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Speaker 2: looked at these things, but you know, we're not sure.

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Speaker 1: But probably that was the basic conclusion. Yeah, they could

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Speaker 1: have put at the end of the paper.

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Speaker 2: I'm pretty confident in that.

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Speaker 1: But yeah, not to dismiss their research, but oh no,

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Speaker 1: no no.

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Speaker 2: And also that's a thing that happens in science. That's

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Speaker 2: actually a beautiful thing that happens in science, is that

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Speaker 2: we get to pose questions and then the answer might

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Speaker 2: be we still don't know.

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Speaker 1: I have to look at it a different angle, or

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Speaker 1: let's try it again in this way, or we'll get

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Speaker 1: a different idea. No. I think that's amazing too. M hmm.

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Speaker 1: The water chestnut inspiring people for millennia.

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Speaker 2: Yeah, yeah, what's certainly inspiring me right now. I really

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Speaker 2: I'm like, huh, I'm gonna go, I'm gonna go. I'm

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Speaker 2: gonna find some should and then report back. Yeah, maybe

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Speaker 2: it'll be my new favorite thing.

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Speaker 1: Maybe. I bet there are a lot of ways to

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Speaker 1: cook it that are outside of what you and I

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Speaker 1: have tried. So listeners again, if you have any recipes.

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Speaker 2: Oh yeah, oh yeah, absolutely.

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Speaker 1: But I think that's what we have to say about

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Speaker 1: the Chinese water chestnut for now.

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Speaker 2: I think it is. We do already have some listener

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Speaker 2: mill for you, though, and we are going to get

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Speaker 2: into that as soon as we get back from one

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Speaker 2: more quick break for a word from our sponsors.

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Speaker 1: And we're back. Thank you, sponsors, Yes, thank you, and

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Speaker 1: we're back with I was envisioning a piranha plant from Mario.

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Speaker 1: Oh okay, I'm not sure why, but the visual of

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Speaker 1: them gave me that vibe.

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Speaker 2: Okay, that's not sure. I mean entirely what that is.

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Speaker 2: It's more like marsh grass with bulbs underneath it. But

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Speaker 2: you know you also did just go ahead.

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Speaker 1: Oh no, Sometimes I was just going to say, sometimes

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Speaker 1: I have an image in my head and it's not correct,

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Speaker 1: but that's the image that.

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Speaker 2: That's what it is. Yeah, yeah, absolutely. You also, I

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Speaker 2: will say that you might be influenced by the fact

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Speaker 2: that you just got back from visiting Universal Studios, la

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Speaker 2: and our university studio is Hollywood, I should say, And.

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Speaker 1: They have a super Mario world there they do, and

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Speaker 1: a lot of you listeners have written in about it

355
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Speaker 1: and the food that they have. Oh I didn't get

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Speaker 1: to try any the food. The weight, Well I'll just

357
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Speaker 1: have to go again. Oh terrible. But yes, I'm also

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Speaker 1: kind of tired of very loopy, So I apologize in

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Speaker 1: advance if you could hear it in this episode. But

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Speaker 1: I just got back last night, late last right.

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Speaker 2: Oh yeah, so you know those west coast East coast flights, yep.

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Speaker 1: Yep, you leave it seven am and you get back

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Speaker 1: at six pm, and yep, crazy, so good. Yeah, and

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Speaker 1: Lauren and I just got back from Las Vegas too,

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Speaker 1: so yeah, we were excited to share that with you.

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Speaker 2: Oh absolutely, yeah, yeah, yeah, soon, soon soon.

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Speaker 1: But in the meantime, Christine, who has heard a couple

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Speaker 1: of times, is binging some episodes and has written as

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Speaker 1: a couple of messages lately, So we have a couple

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Speaker 1: of those to share with you now, starting with this one. Annie,

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Speaker 1: with regard to the Mayo question, have you tried qupy yet?

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Speaker 1: Kepe is sublime. It is the monarch of condiments. It

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Speaker 1: brings a wonderful zing to fried chicken, shellfish, steam dumplings,

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Speaker 1: fish and chips, steak sandwiches, and so many other foods.

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Speaker 1: It isn't runny, it has no strange aftertaste. It will

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Speaker 1: change your life. I understand your Mayo a version because

377
00:23:40,400 --> 00:23:43,479
Speaker 1: I too used to hate mayo. I don't know what

378
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Speaker 1: American brands are like, but they can't possibly be as

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Speaker 1: bad as the unspeakably viles not textured mayo of the

380
00:23:51,560 --> 00:23:56,720
Speaker 1: Australia nineteen eighties. I have no idea what went into it,

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Speaker 1: and I don't want to know. I start just to

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Speaker 1: overcome my aversion when I discovered homemade mayo. But then

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00:24:04,680 --> 00:24:07,760
Speaker 1: CUPI came into my life and it was as though

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00:24:07,880 --> 00:24:13,320
Speaker 1: I could suddenly taste color. It even comes in different flavors.

385
00:24:13,640 --> 00:24:18,480
Speaker 1: I particularly enjoyed the yuzu, but I've been too scared

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00:24:18,520 --> 00:24:24,960
Speaker 1: to try the wassabi. No, I haven't tried it yet.

387
00:24:25,119 --> 00:24:29,840
Speaker 1: I I'm kind of convinced, as with many other things,

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Speaker 1: that I probably have had it and I just didn't

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Speaker 1: know that that's what it was. But I have not

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00:24:35,920 --> 00:24:40,080
Speaker 1: tried it since then and known that that was what

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00:24:40,119 --> 00:24:42,439
Speaker 1: it was okay, And I don't think I've had it

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Speaker 1: since I made.

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Speaker 2: That statement, because if if you've ever had a takayaki

394
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Speaker 2: at at like an azakayah, like a Japanese pub kind

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Speaker 2: of situation, it almost certainly had a drizzle of CuPy

396
00:24:55,040 --> 00:24:59,400
Speaker 2: on top mm hmm, but not in like a couple

397
00:24:59,440 --> 00:25:02,800
Speaker 2: other pub dishes like that. Very frequently come with a

398
00:25:02,880 --> 00:25:05,920
Speaker 2: drizzle of QB. And it's hecking beautiful.

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Speaker 1: Okay. Oh, I think I'll love it. I need to

400
00:25:09,760 --> 00:25:15,480
Speaker 1: get it. What a problem to have so many things

401
00:25:15,520 --> 00:25:16,320
Speaker 1: to try, I.

402
00:25:16,240 --> 00:25:18,879
Speaker 2: Know, I know, like, don't let the mayo make you

403
00:25:19,280 --> 00:25:22,720
Speaker 2: too nervous. Oh, I think it'll be great. I think

404
00:25:22,720 --> 00:25:25,760
Speaker 2: it'll be good. I have not tried the flavored ones.

405
00:25:26,280 --> 00:25:29,160
Speaker 1: I haven't either, and I'm like, I love the sabies

406
00:25:29,280 --> 00:25:29,840
Speaker 1: so right.

407
00:25:30,160 --> 00:25:31,800
Speaker 2: I love you zo, I love both.

408
00:25:32,000 --> 00:25:35,760
Speaker 1: Oh my gosh. But I also, once again, your pros

409
00:25:35,880 --> 00:25:40,000
Speaker 1: is great. The monarch of condiments. They should hire you

410
00:25:42,840 --> 00:25:47,639
Speaker 1: to write some copy, okay.

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00:25:47,680 --> 00:25:51,280
Speaker 2: Speaking of Christine also wrote in listening to the twenty

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Speaker 2: twenty one episodes, I heard in a listener mail segment

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Speaker 2: a Lebanese listener lament that she couldn't eat hummus because

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Speaker 2: she was allergic to the sesame seeds in tahini. I

415
00:26:00,440 --> 00:26:02,520
Speaker 2: realized that Mail was over two years ago and she

416
00:26:02,680 --> 00:26:05,520
Speaker 2: might have found a solution. But I have an alternative

417
00:26:05,560 --> 00:26:08,640
Speaker 2: that should work for her and is delicious. I make

418
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Speaker 2: my own hummus because most Australian commercial hummus goes overboard

419
00:26:12,000 --> 00:26:13,760
Speaker 2: with the tahini, and a lot of them are also

420
00:26:13,840 --> 00:26:18,840
Speaker 2: unpleasantly sour from vinegar as it happens. Though chickpea pures

421
00:26:18,880 --> 00:26:22,280
Speaker 2: and tahini are both ancient, combining them is relatively recent,

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00:26:22,400 --> 00:26:24,840
Speaker 2: give or take a few centuries. I have a number

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00:26:24,840 --> 00:26:28,240
Speaker 2: of Middle Eastern cookbooks ranging from the tenth century to

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00:26:28,240 --> 00:26:32,760
Speaker 2: fifteenth century CE. They all have chickpea pure recipes and

425
00:26:32,880 --> 00:26:37,120
Speaker 2: all use tahini extensively, but none have tahini in chickpea pure.

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00:26:38,000 --> 00:26:42,960
Speaker 2: The following is adapted from a fourteenth century mom luck text. Okay,

427
00:26:43,080 --> 00:26:45,800
Speaker 2: so you combine two cans of chickpeas, the zest and

428
00:26:45,840 --> 00:26:48,720
Speaker 2: juice of a lemon, a generous bunch of coriander or cilantro,

429
00:26:49,080 --> 00:26:52,280
Speaker 2: include the stems and roots, salt, pepper, and powdered ginger

430
00:26:52,280 --> 00:26:55,480
Speaker 2: in a food processor, and pulverize until smooth. With the

431
00:26:55,480 --> 00:26:57,760
Speaker 2: motor running drizzle in olive oil. I like to use

432
00:26:57,800 --> 00:27:00,720
Speaker 2: garlic infused olive oil to the desired consist and see

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00:27:00,920 --> 00:27:03,040
Speaker 2: you can mix up the herbs and spices. The coriander

434
00:27:03,160 --> 00:27:07,760
Speaker 2: is just my favorite. As for soup recipes, my toilet

435
00:27:07,800 --> 00:27:10,520
Speaker 2: currently smells quite weird because we are in asparagus season,

436
00:27:10,560 --> 00:27:13,720
Speaker 2: which means I am consuming disturbing amounts of asparagus soup.

437
00:27:14,240 --> 00:27:16,239
Speaker 2: I won't give you that recipe because you are not

438
00:27:16,359 --> 00:27:19,160
Speaker 2: an asparagus season. But I will give you my much

439
00:27:19,240 --> 00:27:22,920
Speaker 2: loved garlic soup recipe. Your toilet won't smell so weird,

440
00:27:23,119 --> 00:27:26,400
Speaker 2: though pets and housemates may not like your breath. Okay,

441
00:27:26,560 --> 00:27:30,560
Speaker 2: you'll need fifty cloves at least of garlic, one liter

442
00:27:30,800 --> 00:27:33,639
Speaker 2: of chicken or vegetable stock, a good handful of time leaves,

443
00:27:33,720 --> 00:27:36,440
Speaker 2: three egg yolks, and salt and pepper to taste. Peel

444
00:27:36,480 --> 00:27:38,919
Speaker 2: the garlic, then add to the boiling stock with the

445
00:27:39,000 --> 00:27:42,119
Speaker 2: time similar for around ten minutes until the garlic is soft.

446
00:27:42,400 --> 00:27:46,000
Speaker 2: Remove from the heat, then blend everything together. Meanwhile, whisk

447
00:27:46,040 --> 00:27:49,200
Speaker 2: the egg yolks together slowly. Add some of the hot

448
00:27:49,240 --> 00:27:52,040
Speaker 2: liquid to the egg yolks and combine well. Keep adding

449
00:27:52,119 --> 00:27:54,200
Speaker 2: and mixing the liquid to the egg yolk around the

450
00:27:54,240 --> 00:27:56,560
Speaker 2: ladle at a time until you've added about a third

451
00:27:56,560 --> 00:27:58,680
Speaker 2: of the liquid to the egg yolk mix. You can

452
00:27:58,680 --> 00:28:01,199
Speaker 2: then combine the rest of the soup liquid with the

453
00:28:01,200 --> 00:28:03,720
Speaker 2: egg yolk mix and stir well without risking the egg

454
00:28:03,760 --> 00:28:07,399
Speaker 2: yolks curdling and splitting. Instead, you'll have a rich, smooth

455
00:28:07,440 --> 00:28:10,000
Speaker 2: soup which you add salt and pepper to taste. It

456
00:28:10,000 --> 00:28:13,959
Speaker 2: can be eaten hot or cold. The asparagus soup can

457
00:28:14,000 --> 00:28:16,600
Speaker 2: also be eaten hot or cold. And when your asparagus

458
00:28:16,600 --> 00:28:20,280
Speaker 2: comes into season, remind me to give you the recipe. Footnote.

459
00:28:20,400 --> 00:28:23,760
Speaker 2: My personal favorite historical use of tahini is in the

460
00:28:23,760 --> 00:28:26,959
Speaker 2: stuffing of a spit roasted chicken. I recently acquired an

461
00:28:27,000 --> 00:28:29,520
Speaker 2: electric spit, so bet your favorite books. I will be

462
00:28:29,520 --> 00:28:30,160
Speaker 2: making it soon.

463
00:28:31,119 --> 00:28:35,080
Speaker 1: Oh man, that's so cool cool.

464
00:28:35,560 --> 00:28:38,400
Speaker 2: I have never thought about putting tahini just right up

465
00:28:38,400 --> 00:28:39,960
Speaker 2: in a chicken, and now I want to do that

466
00:28:40,080 --> 00:28:42,040
Speaker 2: with it some lemon. Oh my goodness, that would be

467
00:28:42,080 --> 00:28:42,440
Speaker 2: so good.

468
00:28:43,200 --> 00:28:46,880
Speaker 1: Oh my gosh, be amazing. We're definitely follow up on

469
00:28:46,920 --> 00:28:52,240
Speaker 1: that and the asparagus soup. Yes, this is my ultimate

470
00:28:52,280 --> 00:28:55,440
Speaker 1: test to find out if Lauren truly is a vampire.

471
00:28:57,080 --> 00:29:01,400
Speaker 1: Shall make this soup with fifty cold loaves of garlic

472
00:29:01,600 --> 00:29:02,600
Speaker 1: at least.

473
00:29:02,360 --> 00:29:05,479
Speaker 2: Fifty clothes to one leader to one leader, of liquid

474
00:29:06,960 --> 00:29:07,760
Speaker 2: to one leader.

475
00:29:09,160 --> 00:29:11,640
Speaker 1: I think it sounds delicious, Lauren.

476
00:29:12,120 --> 00:29:20,400
Speaker 2: I think it sounds delicious. I understand that I have

477
00:29:20,440 --> 00:29:27,760
Speaker 2: an intolerance to aliums. Like I I can. I could.

478
00:29:28,000 --> 00:29:30,360
Speaker 2: I could try like half a spoonful of this, and

479
00:29:30,400 --> 00:29:32,600
Speaker 2: then after that I would have a very bad night.

480
00:29:34,200 --> 00:29:39,080
Speaker 1: Convenient. No, I won't make you eat something will make

481
00:29:39,120 --> 00:29:41,120
Speaker 1: you feel miserable, but it is convenient.

482
00:29:41,360 --> 00:29:42,160
Speaker 2: It is convenient.

483
00:29:42,200 --> 00:29:48,080
Speaker 1: I agree. No, that sounds amazing. I love garlic, and

484
00:29:48,160 --> 00:29:52,680
Speaker 1: I do not have the issues. I do feel bad

485
00:29:52,720 --> 00:29:53,280
Speaker 1: for you, Laura.

486
00:29:53,400 --> 00:29:58,800
Speaker 2: Yeah, yeah, I mean that sounds quite strong, very strongh

487
00:30:01,160 --> 00:30:07,240
Speaker 2: I definitely I cannot. I literally cannot imagine the flavor

488
00:30:07,400 --> 00:30:14,240
Speaker 2: like that sounds so intense, okay, but in a lovely way. Yeah, yeah,

489
00:30:14,440 --> 00:30:15,480
Speaker 2: I mean garlic is great.

490
00:30:16,760 --> 00:30:19,720
Speaker 1: It is great. It is hard to peel them, though,

491
00:30:19,760 --> 00:30:22,960
Speaker 1: so I appreciate that. That that's a whole old step.

492
00:30:23,240 --> 00:30:27,000
Speaker 2: Oh the garlic, you know, you know the trick with

493
00:30:27,040 --> 00:30:28,600
Speaker 2: a with a with a knife edge right with a

494
00:30:28,680 --> 00:30:32,280
Speaker 2: knife flat. Yeah, Okay, So so so, so what you

495
00:30:32,320 --> 00:30:34,479
Speaker 2: do when you want to peel a garlic, you you

496
00:30:34,520 --> 00:30:36,680
Speaker 2: put a clove out on your cutting board and you

497
00:30:36,720 --> 00:30:38,480
Speaker 2: take the flat edge of a large knife, like a

498
00:30:38,560 --> 00:30:41,400
Speaker 2: chef's knife or butcher knife or something like that, and

499
00:30:41,400 --> 00:30:43,600
Speaker 2: and uh and put it like parallel to the cutting

500
00:30:43,640 --> 00:30:45,840
Speaker 2: board on top of the garlic and then just give

501
00:30:46,080 --> 00:30:47,840
Speaker 2: the flat blade of the knife like it like a

502
00:30:47,880 --> 00:30:50,800
Speaker 2: good a good boop with the palm of your hand

503
00:30:51,000 --> 00:30:54,800
Speaker 2: or with the ball of your fist. Okay, that'll split

504
00:30:54,920 --> 00:30:56,720
Speaker 2: the skin of the garlic and then you can just

505
00:30:56,760 --> 00:30:57,560
Speaker 2: shuck it right off.

506
00:31:00,400 --> 00:31:05,040
Speaker 1: Still learning tips tips to this very day. I'll give

507
00:31:05,040 --> 00:31:05,320
Speaker 1: it a go.

508
00:31:06,840 --> 00:31:08,280
Speaker 2: Be really careful with the knife blade.

509
00:31:08,800 --> 00:31:11,520
Speaker 1: Yeah, that's I'm a little worried about that part. Yeah,

510
00:31:11,800 --> 00:31:13,680
Speaker 1: but I feel like I can figure it out.

511
00:31:13,920 --> 00:31:17,800
Speaker 2: Yeah, if you have a spachela or something else like

512
00:31:17,800 --> 00:31:19,160
Speaker 2: that's that's solid.

513
00:31:18,760 --> 00:31:21,200
Speaker 1: That doesn't feel yeah, kind of a similar.

514
00:31:21,000 --> 00:31:29,680
Speaker 2: Yeah, yeah, that'd work too and not cut you probably, yeah.

515
00:31:29,760 --> 00:31:33,920
Speaker 1: Yes. And also yeah, this is the chickpea tahini.

516
00:31:34,160 --> 00:31:38,680
Speaker 2: Oh yeah, oh my god, that sounds so good. Yeah,

517
00:31:39,760 --> 00:31:42,080
Speaker 2: I'm so yeah, I'm so entertained that that was right.

518
00:31:42,160 --> 00:31:48,520
Speaker 2: Only relatively recent combination. But how delicious, A combination, how.

519
00:31:48,360 --> 00:31:54,000
Speaker 1: Delicious, So many delicious things. This femail and we love

520
00:31:54,520 --> 00:31:58,880
Speaker 1: hearing from you listeners about delicious things. So thank you, Yes, yes,

521
00:31:58,920 --> 00:32:03,040
Speaker 1: thank you Christine writing in. If you'd like to write shows,

522
00:32:03,080 --> 00:32:06,480
Speaker 1: you can our emails hello at savorpod dot com and.

523
00:32:06,440 --> 00:32:08,400
Speaker 2: We are also on social media. You can find us

524
00:32:08,440 --> 00:32:11,360
Speaker 2: on Twitter, Facebook, and Instagram at saver pod, and we

525
00:32:11,440 --> 00:32:14,320
Speaker 2: do hope to hear from you. Savor is production of iHeartRadio.

526
00:32:14,520 --> 00:32:16,640
Speaker 2: For more podcasts from my heart Radio, you can visit

527
00:32:16,680 --> 00:32:20,040
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

528
00:32:20,080 --> 00:32:23,360
Speaker 2: your favorite shows. Thanks us always to our superproducers Dylan

529
00:32:23,400 --> 00:32:26,000
Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and

530
00:32:26,000 --> 00:32:27,719
Speaker 2: we hope that lots more good things are coming your

531
00:32:27,760 --> 00:32:35,640
Speaker 2: way