1 00:00:09,400 --> 00:00:11,600 Speaker 1: Hello, and welcome to Savor Prediction of iHeartRadio. 2 00:00:11,640 --> 00:00:14,040 Speaker 2: I'm any reasons and unlarn vocal bamb and today we 3 00:00:14,120 --> 00:00:17,919 Speaker 2: have an episode for you about five spice. 4 00:00:18,239 --> 00:00:22,640 Speaker 1: Yes, was there any particular reason this was on your mind? Lauren? Uh? 5 00:00:23,320 --> 00:00:29,000 Speaker 2: Sure, ish I had been thinking about trying to do 6 00:00:29,200 --> 00:00:35,440 Speaker 2: another spice related episode, and and being that it is 7 00:00:35,640 --> 00:00:38,960 Speaker 2: kind of the holiday season or the holiday season is 8 00:00:39,040 --> 00:00:41,640 Speaker 2: upon us. It has risen back up from the depths, 9 00:00:41,640 --> 00:00:43,360 Speaker 2: and it has brought Mariah Carey with it. 10 00:00:46,000 --> 00:00:48,040 Speaker 1: I mean, no offense Mariah Carey, but I did love 11 00:00:48,080 --> 00:00:53,400 Speaker 1: all those memes of like popular Halloween icons shutting down 12 00:00:54,960 --> 00:00:59,080 Speaker 1: her song just because you get a whole month. Come 13 00:00:59,120 --> 00:01:00,920 Speaker 1: on now, just just wait your turn. 14 00:01:01,120 --> 00:01:04,760 Speaker 2: Just yeah, yeah, yeah, it's it's after Thanksgiving. I'm fine 15 00:01:04,760 --> 00:01:07,200 Speaker 2: with this now, but okay, But but at any rate, 16 00:01:07,360 --> 00:01:10,600 Speaker 2: so I feel like every year, more and more I 17 00:01:10,680 --> 00:01:14,560 Speaker 2: see recipes online that are like, hey, in your holiday 18 00:01:14,760 --> 00:01:18,720 Speaker 2: cooking or baking, if you were going to use you know, 19 00:01:19,000 --> 00:01:22,240 Speaker 2: one of these kind of like warm holiday spices or 20 00:01:22,240 --> 00:01:25,360 Speaker 2: perhaps pumpkin pie spice or something like that, why not 21 00:01:25,520 --> 00:01:30,560 Speaker 2: try sebbing in Chinese five spice because it'll be heck 22 00:01:30,600 --> 00:01:34,120 Speaker 2: and delicious and I do have friends who have done this. 23 00:01:34,240 --> 00:01:38,800 Speaker 2: I my dear friend Darryl would make like a like 24 00:01:38,840 --> 00:01:44,959 Speaker 2: a hot buttered rum spiced with five spice, and it 25 00:01:45,000 --> 00:01:46,920 Speaker 2: was a lot, but in a good way. 26 00:01:47,840 --> 00:01:54,000 Speaker 1: That sounds amazing. Yeah, that's interesting because I feel like 27 00:01:54,360 --> 00:01:57,920 Speaker 1: I had a specific idea of what you use five 28 00:01:57,960 --> 00:02:01,160 Speaker 1: spice for, but when I was looking at what's in it, 29 00:02:01,200 --> 00:02:03,440 Speaker 1: I was like, of course that makes sense. You could 30 00:02:03,560 --> 00:02:07,480 Speaker 1: use it, you know, of course, like the depending on 31 00:02:07,560 --> 00:02:09,760 Speaker 1: who who is making it, because it is kind of 32 00:02:09,800 --> 00:02:12,239 Speaker 1: easy to kind of make a tailor to your own 33 00:02:12,280 --> 00:02:17,040 Speaker 1: taste maybe at home, that you could use it for 34 00:02:17,120 --> 00:02:20,000 Speaker 1: a lot of things that are I would not have 35 00:02:20,240 --> 00:02:22,639 Speaker 1: thought you could use it for. 36 00:02:23,080 --> 00:02:27,240 Speaker 2: There are certainly kind of traditional preparations that use it 37 00:02:27,360 --> 00:02:30,360 Speaker 2: and the less traditional, which is, you know, the weird 38 00:02:30,400 --> 00:02:31,640 Speaker 2: and wonderful thing about food. 39 00:02:32,840 --> 00:02:36,600 Speaker 1: It's true, it's true. And I believe everyone listening to this, 40 00:02:36,680 --> 00:02:39,079 Speaker 1: if you've been listening for a minute, knows that I 41 00:02:39,120 --> 00:02:45,400 Speaker 1: am someone I'm constantly substituting for things. I'm constantly like, 42 00:02:45,480 --> 00:02:46,600 Speaker 1: well this is what I have. 43 00:02:47,400 --> 00:02:50,000 Speaker 2: I'm certainly not going out and getting that other thing. 44 00:02:50,240 --> 00:02:53,799 Speaker 1: So here we are. No, but I did buy some 45 00:02:53,919 --> 00:02:57,240 Speaker 1: Chinese vie spice, even though I have all of the 46 00:02:57,440 --> 00:03:02,280 Speaker 1: ingredients really typical Okay, typical ingredients, I will say, because 47 00:03:02,320 --> 00:03:03,399 Speaker 1: it's not always the same. 48 00:03:03,480 --> 00:03:07,000 Speaker 2: It is certainly not Nope. As with many spice blends, 49 00:03:07,040 --> 00:03:09,000 Speaker 2: it's kind of what what do you like? What do 50 00:03:09,040 --> 00:03:10,359 Speaker 2: you have on hand? What's going on? 51 00:03:11,200 --> 00:03:14,120 Speaker 1: Indeed? Indeed, but I did buy something and I'm very 52 00:03:14,120 --> 00:03:20,320 Speaker 1: excited about it. Yeah. And speaking of these ingredients, so 53 00:03:20,760 --> 00:03:29,160 Speaker 1: you can see our episodes on cinnamon, shechuan, peppercorns, cloves, finnels, storanis, ginger, nutmeg, 54 00:03:29,200 --> 00:03:34,840 Speaker 1: and licorice, maybe orange, black pepper. A lot of things 55 00:03:34,920 --> 00:03:40,119 Speaker 1: do end up on in this spice ballind but uh yeah, 56 00:03:40,160 --> 00:03:43,280 Speaker 1: we've done a lot of these already, which is fun. 57 00:03:43,960 --> 00:03:52,360 Speaker 2: Oh yeah, yeah, and I what weird generally upsetting, excellent 58 00:03:52,400 --> 00:03:53,320 Speaker 2: stories they all are. 59 00:03:55,160 --> 00:03:59,560 Speaker 1: Yeah, that's true. But I guess that brings us to 60 00:03:59,720 --> 00:04:00,440 Speaker 1: our question. 61 00:04:00,640 --> 00:04:04,240 Speaker 2: I guess it does five spice? 62 00:04:06,920 --> 00:04:07,520 Speaker 1: What is it? 63 00:04:08,200 --> 00:04:11,480 Speaker 2: Well of? Five spice is an open ended blend of 64 00:04:11,520 --> 00:04:16,200 Speaker 2: spices and or herbs that lends warm, complex seasoning to 65 00:04:16,560 --> 00:04:19,160 Speaker 2: all kinds of dishes. It is not made up of 66 00:04:19,200 --> 00:04:23,520 Speaker 2: precisely five ingredients. The five here refers to the five 67 00:04:23,640 --> 00:04:28,560 Speaker 2: flavors considered primary in some cuisines or perhaps ideologies, and 68 00:04:28,640 --> 00:04:34,920 Speaker 2: those are sweet, bitter, sour, pungent, or spicy and salty 69 00:04:35,200 --> 00:04:40,200 Speaker 2: or savory. More on that in a second. So, yeah, 70 00:04:40,360 --> 00:04:43,360 Speaker 2: as you might have caught on to by now, those 71 00:04:43,520 --> 00:04:45,479 Speaker 2: ingredients can be a lot of things, but they tend 72 00:04:45,480 --> 00:04:49,400 Speaker 2: to include kind of like warm, woody, sort of medicinal 73 00:04:49,440 --> 00:04:54,680 Speaker 2: flavored things like star annis, cassia, cinnamon, cloves, nutmeg, and 74 00:04:54,880 --> 00:04:57,360 Speaker 2: or fennel seeds, plus a little bit of a kick 75 00:04:57,400 --> 00:05:01,599 Speaker 2: from things like black pepper and or sish onecorn. And 76 00:05:01,640 --> 00:05:04,440 Speaker 2: the idea here is to have a balance of the 77 00:05:04,480 --> 00:05:09,080 Speaker 2: five flavors within whatever you choose. Yeah, the ingredients can 78 00:05:09,120 --> 00:05:12,560 Speaker 2: be used whole to simmer into sauces or braises or 79 00:05:12,600 --> 00:05:15,919 Speaker 2: stews or muld wine or whatever other kind of liquid 80 00:05:15,960 --> 00:05:19,920 Speaker 2: you're simmering, or they can be ground or powdered and 81 00:05:19,960 --> 00:05:22,799 Speaker 2: applied to all kinds of dishes, from like dry rubbed 82 00:05:22,800 --> 00:05:23,800 Speaker 2: meats to baked goods. 83 00:05:24,400 --> 00:05:26,479 Speaker 1: Uh. Yeah, it's a it's. 84 00:05:26,279 --> 00:05:33,560 Speaker 2: A warm, complex, bitter, multi dimensional spice blend. It's like 85 00:05:33,640 --> 00:05:36,000 Speaker 2: a it's like if you put all of your winter 86 00:05:36,080 --> 00:05:42,560 Speaker 2: holiday spices in a blender with your wreath. It's like 87 00:05:43,160 --> 00:05:50,359 Speaker 2: pumpkin pie spices older sibling. It's like, okay, I feel 88 00:05:50,360 --> 00:05:53,440 Speaker 2: like it's the flavor equivalent to that scene in two 89 00:05:53,440 --> 00:05:57,760 Speaker 2: thousand and one of Space Odyssey where Dave the astronaut 90 00:05:58,000 --> 00:06:03,600 Speaker 2: is in that like rainbow Stargate wormhole tunnel thing, like 91 00:06:04,240 --> 00:06:07,920 Speaker 2: just having this mind opening experience of so much all 92 00:06:07,960 --> 00:06:09,560 Speaker 2: at once, but like it's pretty great. 93 00:06:09,600 --> 00:06:18,720 Speaker 1: You know, these are glowing reviews. Five. I love it 94 00:06:18,760 --> 00:06:20,720 Speaker 1: every time you do these. I'm like, we should make 95 00:06:20,760 --> 00:06:26,039 Speaker 1: t shirts out all of your descriptions. Fantastic. 96 00:06:28,920 --> 00:06:31,480 Speaker 2: Let's get let's get with tea Public on the line. 97 00:06:31,520 --> 00:06:34,880 Speaker 2: Do we still have a shop there? Speaking of the holidays? 98 00:06:34,880 --> 00:06:38,520 Speaker 2: Oh my goodness. Yeah, search for saver or possibly food 99 00:06:38,520 --> 00:06:42,520 Speaker 2: stuff on Tea Public. There you go. We've got designs 100 00:06:42,520 --> 00:06:44,800 Speaker 2: that make references to what we were talking about five 101 00:06:44,880 --> 00:06:45,600 Speaker 2: years ago. 102 00:06:45,880 --> 00:06:53,800 Speaker 1: But one does include an astronaut. It does, so we'll 103 00:06:53,800 --> 00:06:55,360 Speaker 1: try to update it hopefully. 104 00:06:55,640 --> 00:06:57,559 Speaker 2: Oh man, yeah, I know we should do that. I wonder, 105 00:06:57,640 --> 00:07:01,320 Speaker 2: I wonder. Okay, yeah, great, great, great conversation later, back 106 00:07:01,400 --> 00:07:04,400 Speaker 2: to back to five spice. Okay, so, yes, the five 107 00:07:04,480 --> 00:07:08,720 Speaker 2: flavors here come from traditional Chinese medicine, which does not 108 00:07:09,160 --> 00:07:12,160 Speaker 2: precisely line up with like the modern American idea of 109 00:07:12,200 --> 00:07:16,560 Speaker 2: flavor profiles. I'd say that like like to us, when 110 00:07:16,600 --> 00:07:25,680 Speaker 2: we're talking about flavor, would categorize it into like bitter, sweet, sour, savory, salty, 111 00:07:26,080 --> 00:07:31,000 Speaker 2: and spicy. In traditional Chinese medicine, a pungent is applied 112 00:07:31,000 --> 00:07:33,080 Speaker 2: to like kind of a range of foods that I'd 113 00:07:33,160 --> 00:07:40,240 Speaker 2: say are savory spicy like a wine, ginger, hot pepper, fennel, onion, tangerine, 114 00:07:40,280 --> 00:07:44,680 Speaker 2: stuff like that. And then their salty is a range 115 00:07:44,680 --> 00:07:48,480 Speaker 2: of like savory to salty foods like seaweed, ham duck, 116 00:07:48,520 --> 00:07:52,120 Speaker 2: and barley. So yeah, if if if some of these 117 00:07:52,280 --> 00:07:54,640 Speaker 2: ingredients aren't like matching up in your mind with what 118 00:07:55,280 --> 00:07:58,280 Speaker 2: you're picturing when you hear these these flavor words, then 119 00:07:58,400 --> 00:08:01,960 Speaker 2: that's why. But right, all kinds of ingredients can go 120 00:08:02,040 --> 00:08:04,960 Speaker 2: in there. The idea is having a balance, so different 121 00:08:04,960 --> 00:08:07,360 Speaker 2: things can be subbed in or out depending on what 122 00:08:07,400 --> 00:08:11,320 Speaker 2: you have and what you want. Dried citrus peels, specifically mandarin, 123 00:08:11,400 --> 00:08:15,440 Speaker 2: orange or tangerine makes its way in there. Ginger or 124 00:08:15,720 --> 00:08:21,000 Speaker 2: black cardamom or galengal galandel. I've heard it both ways 125 00:08:21,040 --> 00:08:24,720 Speaker 2: on Miriamwebster dot com, So who knows they're all related? 126 00:08:24,760 --> 00:08:30,360 Speaker 2: To ginger. Yeah, those things, dried licorice root, regular cardamom, 127 00:08:30,680 --> 00:08:35,600 Speaker 2: white pepper, and other dried roots from various aromatic members 128 00:08:35,640 --> 00:08:40,120 Speaker 2: of the carrot family. Salt does not usually go into 129 00:08:40,120 --> 00:08:44,040 Speaker 2: five spice blends, although usually something salty like soy sauce 130 00:08:44,080 --> 00:08:47,320 Speaker 2: will be part of your liquid component for cooking a 131 00:08:47,360 --> 00:08:51,319 Speaker 2: savory dish flavored with five spice, and yet you can 132 00:08:51,360 --> 00:08:53,440 Speaker 2: mix your own out of anything that you like. You 133 00:08:53,440 --> 00:08:56,360 Speaker 2: can also purchase it as a mix of whole spices 134 00:08:56,480 --> 00:08:59,719 Speaker 2: or as a ground powder. Friend of show Spicewalla makes some, 135 00:09:00,160 --> 00:09:03,079 Speaker 2: so check that out if you'd like to. If you 136 00:09:03,120 --> 00:09:05,280 Speaker 2: are making a blend at home, make sure to toast 137 00:09:05,320 --> 00:09:08,679 Speaker 2: your spices first, like carefully in a dry pan on 138 00:09:08,720 --> 00:09:11,040 Speaker 2: low heat on the stovetop, maybe in the oven if 139 00:09:11,080 --> 00:09:14,199 Speaker 2: that's what you're working with. Toasting spices really brings. 140 00:09:13,920 --> 00:09:14,480 Speaker 1: Out the flavor. 141 00:09:14,640 --> 00:09:17,880 Speaker 2: Good advice generally for using spices. Check online for a 142 00:09:17,880 --> 00:09:21,240 Speaker 2: guid if you're unfamiliar with this process. It's easy to overtoast, 143 00:09:21,280 --> 00:09:25,240 Speaker 2: and them's is expensive. So yeah, but at any rate, 144 00:09:25,320 --> 00:09:28,560 Speaker 2: you're going to hopefully wind up with a blend that 145 00:09:28,640 --> 00:09:31,880 Speaker 2: has these like cooling herbal notes from things like the 146 00:09:31,880 --> 00:09:35,199 Speaker 2: fennel seed and the cloves, and then like warm almost 147 00:09:35,280 --> 00:09:40,160 Speaker 2: sweet woody notes from like the cinnamon and annis spicy 148 00:09:40,200 --> 00:09:44,439 Speaker 2: notes from things like the peppercorn and ginger. And yeah, 149 00:09:44,679 --> 00:09:48,120 Speaker 2: you can use it at that point to make savory 150 00:09:48,240 --> 00:09:52,320 Speaker 2: sauces or sweet syrups, to add to all kinds of 151 00:09:52,360 --> 00:09:57,920 Speaker 2: braises or stews or roasts, to add kick to deep frybreading. Yeah, 152 00:09:57,960 --> 00:10:01,880 Speaker 2: to flavor pastries or candies, to flavor tea or cold 153 00:10:01,920 --> 00:10:06,880 Speaker 2: beverages or alcohol. However you'd use a spice blend, it 154 00:10:06,920 --> 00:10:10,480 Speaker 2: can be kind of overwhelming, like a little goes a 155 00:10:10,559 --> 00:10:14,480 Speaker 2: long way. Many recipes recommend steeping it into a sort 156 00:10:14,520 --> 00:10:18,480 Speaker 2: of like ta marinade kind of situation or a sugar 157 00:10:18,520 --> 00:10:20,720 Speaker 2: syrup before adding it to your recipe, just so you 158 00:10:20,760 --> 00:10:24,320 Speaker 2: can control that wallop of flavor. Yeah. 159 00:10:25,000 --> 00:10:29,520 Speaker 1: Wow, Yeah, I've got a lot of cravings for some 160 00:10:29,520 --> 00:10:33,680 Speaker 1: some pork, some duck. Oh yeah, oh my gosh. 161 00:10:33,760 --> 00:10:37,200 Speaker 2: Yep, yep, yep, yep, yep. Yeah, I am there's like 162 00:10:37,360 --> 00:10:39,240 Speaker 2: nine different things that I really want, right. 163 00:10:41,320 --> 00:10:44,280 Speaker 1: Yes, Well, that is the thing about spices, right, because 164 00:10:45,320 --> 00:10:47,280 Speaker 1: you can add them to all kinds of things. But 165 00:10:47,360 --> 00:10:52,680 Speaker 1: this is a very distinctive profile. It is it is 166 00:10:53,320 --> 00:10:56,880 Speaker 1: it is. Yes, Well what about the nutrition. 167 00:10:56,760 --> 00:10:59,840 Speaker 2: Ah, you're not usually consuming enough of it for like 168 00:11:00,160 --> 00:11:03,160 Speaker 2: for it to really make a nutritive difference. It will 169 00:11:03,160 --> 00:11:06,079 Speaker 2: add a lot of flavor for your caloric buck. And 170 00:11:07,280 --> 00:11:10,880 Speaker 2: there is a lot of research into how extracts of 171 00:11:10,920 --> 00:11:13,720 Speaker 2: the spices that generally go into this blend might act 172 00:11:14,320 --> 00:11:17,080 Speaker 2: in our food and in our bodies. Like, many of 173 00:11:17,080 --> 00:11:21,680 Speaker 2: these plants do have anti microbial properties that partially explain 174 00:11:21,679 --> 00:11:24,000 Speaker 2: why humans glommed on to them in the first place, 175 00:11:24,040 --> 00:11:26,160 Speaker 2: you know, like they might have helped preserve our foods 176 00:11:26,720 --> 00:11:29,880 Speaker 2: and in our bodies. They may have antioxidant properties, but like, 177 00:11:29,960 --> 00:11:34,040 Speaker 2: more research is necessary Saber motto. Before consuming a medicinal 178 00:11:34,080 --> 00:11:39,040 Speaker 2: amount of anything, consult a medical professional who is not us. 179 00:11:39,880 --> 00:11:48,440 Speaker 1: Nope, nope, no books. We do have some numbers for you. 180 00:11:48,760 --> 00:11:52,520 Speaker 1: Oh we have like two numbers. Yeah. 181 00:11:52,600 --> 00:11:54,679 Speaker 2: It was difficult to track down for this one, like 182 00:11:55,160 --> 00:11:57,720 Speaker 2: because certainly, right, this is a blend that's sold industrially, 183 00:11:57,880 --> 00:12:02,880 Speaker 2: but it's like more traditionally home product. So anyway, as 184 00:12:02,920 --> 00:12:06,679 Speaker 2: of twenty twenty, spice market research showed that forty one 185 00:12:06,679 --> 00:12:10,320 Speaker 2: percent of Americans had heard of five spice, but only 186 00:12:10,360 --> 00:12:12,080 Speaker 2: twenty four percent had ever had it. 187 00:12:15,000 --> 00:12:18,520 Speaker 1: I'm not doubting these survey participants, but I'm wondering if 188 00:12:18,520 --> 00:12:20,240 Speaker 1: they've had it, didn't know they had. 189 00:12:20,360 --> 00:12:23,960 Speaker 2: Oh oh sure, sure possibly. I'm also like, yeah, like 190 00:12:24,160 --> 00:12:26,600 Speaker 2: it's I feel like I read that number and I 191 00:12:26,640 --> 00:12:30,040 Speaker 2: was like, that is so low. But then I was 192 00:12:30,120 --> 00:12:32,840 Speaker 2: like checking my bubble, like I was like, am I 193 00:12:33,080 --> 00:12:35,040 Speaker 2: just in this bubble of like, of course I know 194 00:12:35,080 --> 00:12:36,679 Speaker 2: what that is, and of course I've had it. It's 195 00:12:36,720 --> 00:12:38,320 Speaker 2: in my kitchen right now. What's going on? 196 00:12:38,640 --> 00:12:38,840 Speaker 1: Right? 197 00:12:39,520 --> 00:12:42,880 Speaker 2: But I grew up in a food household and I 198 00:12:43,120 --> 00:12:47,600 Speaker 2: run a food podcast. I kind of a special case 199 00:12:48,080 --> 00:12:49,880 Speaker 2: in more ways than one, kind of. 200 00:12:49,880 --> 00:12:55,200 Speaker 1: A special case, right in the best way. 201 00:12:55,280 --> 00:13:01,920 Speaker 2: Lauren, No, no thanks, Annie, Oh heck. At any rate, 202 00:13:02,000 --> 00:13:04,040 Speaker 2: if the number, if the numbers are that low, then 203 00:13:04,280 --> 00:13:07,920 Speaker 2: we can also say that spice use is going up worldwide. 204 00:13:08,600 --> 00:13:11,160 Speaker 2: And one report that I read said that the global 205 00:13:11,720 --> 00:13:14,880 Speaker 2: market for five spice seasoning in particular is on track 206 00:13:14,920 --> 00:13:17,679 Speaker 2: to be worth some six hundred and forty million dollars 207 00:13:17,760 --> 00:13:18,800 Speaker 2: by twenty twenty eight. 208 00:13:20,480 --> 00:13:24,640 Speaker 1: Wow. This is something I would love to hear from 209 00:13:24,720 --> 00:13:28,040 Speaker 1: listeners about about whether if this is something that you 210 00:13:28,080 --> 00:13:31,160 Speaker 1: grew up with, if it's something that you made in 211 00:13:31,200 --> 00:13:36,240 Speaker 1: your home or did you buy it commercially, and there's 212 00:13:36,280 --> 00:13:38,559 Speaker 1: no judgment from me. Please know that is. 213 00:13:38,640 --> 00:13:40,160 Speaker 2: Oh zero percent. 214 00:13:40,960 --> 00:13:41,120 Speaker 1: Yeah. 215 00:13:41,240 --> 00:13:43,040 Speaker 2: Yeah. Also if you've never had it, or if you 216 00:13:43,040 --> 00:13:46,640 Speaker 2: don't think that you have, yeah, yeah, let us let 217 00:13:46,720 --> 00:13:48,480 Speaker 2: us know. Always, let us know, Yeah. 218 00:13:48,280 --> 00:13:49,000 Speaker 1: I always let us know. 219 00:13:49,040 --> 00:13:53,240 Speaker 2: And recipes, yes, please, oh please certainly definitely. 220 00:13:53,440 --> 00:13:56,719 Speaker 1: Oh well, we do have quite a history for you. 221 00:13:57,080 --> 00:13:59,680 Speaker 2: Oh we do. But first we've got a quick break 222 00:13:59,679 --> 00:14:01,440 Speaker 2: for work from our sponsors. 223 00:14:09,800 --> 00:14:10,319 Speaker 1: And we're back. 224 00:14:10,360 --> 00:14:11,880 Speaker 2: Thank you sponsors, yes, thank you. 225 00:14:12,920 --> 00:14:16,720 Speaker 1: And again please see the episodes we've done on the 226 00:14:16,760 --> 00:14:20,280 Speaker 1: specific ingredients that come together to make Chinese spice spy, 227 00:14:20,360 --> 00:14:23,720 Speaker 1: specifically the main ones, because as we said, it can 228 00:14:23,760 --> 00:14:24,280 Speaker 1: be a lot. 229 00:14:24,120 --> 00:14:28,920 Speaker 2: Of things, it can, it can, yeah, like very basically 230 00:14:29,280 --> 00:14:33,360 Speaker 2: the spice road brought together these products in different places 231 00:14:33,360 --> 00:14:36,960 Speaker 2: at different times, and they were often the most expensive 232 00:14:37,040 --> 00:14:40,840 Speaker 2: and in demand thing being traded during the era of 233 00:14:40,880 --> 00:14:44,320 Speaker 2: like mostly land based travel. They also like sort of 234 00:14:44,360 --> 00:14:48,520 Speaker 2: spurred the era of water based travel. And each one 235 00:14:48,640 --> 00:14:52,520 Speaker 2: is its own complicated thing, yes. 236 00:14:52,840 --> 00:14:57,360 Speaker 1: Very much is. And that being said, the origin of 237 00:14:57,720 --> 00:15:01,160 Speaker 1: Chinese spy spice powder is very unclear, but many think 238 00:15:01,240 --> 00:15:06,080 Speaker 1: it originated with traditional Chinese medicine. The popular explanation is 239 00:15:06,120 --> 00:15:09,480 Speaker 1: that it was meant to balance the five primary flavors 240 00:15:09,600 --> 00:15:15,120 Speaker 1: utilized in the country's cuisine. As Lauren said, sweet, salty, sour, ungeent, 241 00:15:15,280 --> 00:15:18,880 Speaker 1: and bitter, and these were in turn aligned with, or 242 00:15:18,960 --> 00:15:25,360 Speaker 1: perhaps just reflective of, the five primary elements earth, fire, metal, water, 243 00:15:25,400 --> 00:15:27,680 Speaker 1: and wood. And yes, I'm ashamed to say that I 244 00:15:27,800 --> 00:15:34,000 Speaker 1: went on a captain planet. My mind got very confused 245 00:15:35,000 --> 00:15:39,320 Speaker 1: that I'm back now. Okay, that's good, that's welcome back, Annie. 246 00:15:39,720 --> 00:15:42,880 Speaker 1: But the song was in my head for a long time, Lauren, 247 00:15:44,000 --> 00:15:46,680 Speaker 1: and it wasn't correct with the information. 248 00:15:47,400 --> 00:15:47,480 Speaker 2: No. 249 00:15:48,560 --> 00:15:53,240 Speaker 1: Well, anyway, by balancing these things, it was believed that 250 00:15:53,600 --> 00:15:58,080 Speaker 1: one could find balance and harmony in body and mind. 251 00:15:58,800 --> 00:16:02,800 Speaker 2: Yeah, there's an idea than traditional Chinese medicine, that these 252 00:16:02,920 --> 00:16:07,880 Speaker 2: five flavors each relate to specific organs and bodily processes, 253 00:16:08,320 --> 00:16:10,240 Speaker 2: and that you want to pay attention to all five. 254 00:16:12,000 --> 00:16:17,320 Speaker 2: Myths place the origins of this this five flavor ideology 255 00:16:17,400 --> 00:16:22,320 Speaker 2: around two thousand BCE or so, but who knows mysteries history. 256 00:16:22,760 --> 00:16:26,440 Speaker 2: Certainly the concept was established by around four hundred BCE 257 00:16:27,360 --> 00:16:32,200 Speaker 2: because Dallast philosophy dating back to around then talked about 258 00:16:32,280 --> 00:16:36,240 Speaker 2: the five flavors in different ways. Many many of these 259 00:16:36,240 --> 00:16:39,600 Speaker 2: philosophies seem to have used the idea of their combination 260 00:16:40,240 --> 00:16:43,400 Speaker 2: as sort of a counterpoint to the ideal of simplicity 261 00:16:43,480 --> 00:16:49,280 Speaker 2: or straightforwardness, like Laos, often considered the founder of Daoism, 262 00:16:49,720 --> 00:16:52,080 Speaker 2: said that the five flavors would cause you to not 263 00:16:52,160 --> 00:16:55,840 Speaker 2: taste at all in the idea that they'd like overwhelm 264 00:16:56,000 --> 00:16:59,720 Speaker 2: your senses, and that that was bad. But of course, 265 00:16:59,760 --> 00:17:02,960 Speaker 2: there were other philosophies in play. By the three hundred CE, 266 00:17:03,600 --> 00:17:09,199 Speaker 2: the historical slash political text Swooshun used a metaphor of 267 00:17:09,280 --> 00:17:14,439 Speaker 2: five spices being in harmony in like a soup, leading 268 00:17:14,480 --> 00:17:19,800 Speaker 2: to both harmonious flavor and harmonious mind. Apologies if I'm 269 00:17:19,840 --> 00:17:23,080 Speaker 2: butchering this Chinese, I do not speak the language. Annie 270 00:17:23,160 --> 00:17:25,040 Speaker 2: is kindly helping me behind the scenes. 271 00:17:26,480 --> 00:17:28,840 Speaker 1: Yes, and I have been removed for a minute, so 272 00:17:28,920 --> 00:17:31,160 Speaker 1: blame all of us on me. Don't blame it on Larine. 273 00:17:32,240 --> 00:17:33,399 Speaker 1: We did try to look it up. 274 00:17:33,640 --> 00:17:34,640 Speaker 2: We did, we did. 275 00:17:37,320 --> 00:17:39,879 Speaker 1: Well. On top of this, people also thought that these 276 00:17:40,000 --> 00:17:44,439 Speaker 1: spice ones were tasty and could elevate dishes to new heights. 277 00:17:44,560 --> 00:17:48,479 Speaker 1: Oh yeah, and also of note, historians looking into Chinese 278 00:17:48,520 --> 00:17:52,000 Speaker 1: cuisine have pointed out that, yeah, the concept of five 279 00:17:52,040 --> 00:17:56,560 Speaker 1: flavors became something common when it came to ingredients and spices, 280 00:17:56,560 --> 00:17:59,919 Speaker 1: referring to more than just these five primary flavors that 281 00:18:00,080 --> 00:18:01,080 Speaker 1: we discussed. 282 00:18:01,800 --> 00:18:05,400 Speaker 2: Yeah, five being a kind of common number of balance 283 00:18:05,440 --> 00:18:10,320 Speaker 2: of elements. So, right, the concept of like five components 284 00:18:10,440 --> 00:18:16,400 Speaker 2: or facets of something dietary got extrapolated out to other areas. Right. 285 00:18:17,600 --> 00:18:19,920 Speaker 1: And so while we may never know the exact date 286 00:18:20,000 --> 00:18:24,560 Speaker 1: or even the exact date range of five spice powder, 287 00:18:25,800 --> 00:18:28,159 Speaker 1: there are some pieces of evidence experts have used to 288 00:18:28,160 --> 00:18:32,080 Speaker 1: deposits some theories, and of course many are contingent on 289 00:18:32,200 --> 00:18:37,160 Speaker 1: what they defined as five spice. People in China have 290 00:18:37,240 --> 00:18:40,399 Speaker 1: been experimenting with a spice mixed similar to five spice 291 00:18:40,440 --> 00:18:44,600 Speaker 1: for centuries, trying to find a balance of flavors, and 292 00:18:44,680 --> 00:18:46,800 Speaker 1: it varied from region to region based on what was 293 00:18:46,840 --> 00:18:52,040 Speaker 1: available and based on the timing, like it changed over 294 00:18:52,119 --> 00:18:56,320 Speaker 1: time based on technology that also changed over time, crops 295 00:18:56,359 --> 00:19:00,880 Speaker 1: and taste things like that. Books out of China from 296 00:19:00,880 --> 00:19:04,200 Speaker 1: the fifth or sixth century BCE referred to using cinnamon 297 00:19:04,280 --> 00:19:08,400 Speaker 1: and sheshwan peppercorns as seasonings. So a lot of people 298 00:19:08,440 --> 00:19:10,879 Speaker 1: are looking at when the ingredient started to get used 299 00:19:10,880 --> 00:19:13,920 Speaker 1: in this way at all, to try to figure out 300 00:19:13,920 --> 00:19:17,840 Speaker 1: when this was when it might have come together. At 301 00:19:17,840 --> 00:19:22,400 Speaker 1: the time, these seasonings might have been expensive and difficult 302 00:19:22,400 --> 00:19:25,200 Speaker 1: to get a hold of depending on where folks were located, 303 00:19:25,440 --> 00:19:28,240 Speaker 1: but that changed with the introduction of roads and brutes 304 00:19:28,320 --> 00:19:32,280 Speaker 1: in the country in the two hundreds ish BCE, spices 305 00:19:32,320 --> 00:19:37,560 Speaker 1: and ingredients, once isolated in certain regions, spread out. A 306 00:19:37,640 --> 00:19:41,679 Speaker 1: Song Dynasty cookbook from sometime between nine thirty and twelve 307 00:19:41,680 --> 00:19:45,920 Speaker 1: seventy six CE had a recipe for hot fermented soybeans 308 00:19:46,240 --> 00:19:50,880 Speaker 1: that included several of the five spice ingredients like star annis, penyl, cinnamon, 309 00:19:51,080 --> 00:19:55,360 Speaker 1: sheshwan peppercorns, dried tangerine, peel, and ginger. 310 00:19:55,720 --> 00:19:56,760 Speaker 2: Well, that sounds good. 311 00:19:57,119 --> 00:20:02,240 Speaker 1: I know right. The sixteenth century, star annis was imported 312 00:20:02,280 --> 00:20:06,359 Speaker 1: from Southeast Asia and eliminated in China, along with clothes 313 00:20:06,359 --> 00:20:09,280 Speaker 1: and cardamom. Star Annis in particular took off and was 314 00:20:09,320 --> 00:20:12,400 Speaker 1: planted across the country again. You can see our star 315 00:20:12,480 --> 00:20:17,600 Speaker 1: Anis episode for more about that. Yes, in the early days, 316 00:20:17,680 --> 00:20:21,560 Speaker 1: these spices were packaged whole in muslin bags and cooked 317 00:20:21,640 --> 00:20:24,959 Speaker 1: whole and dishes and these small bags of spices were 318 00:20:24,960 --> 00:20:30,920 Speaker 1: typically purchased at places specializing in medicine. The shopkeepers would 319 00:20:30,960 --> 00:20:33,960 Speaker 1: sometimes mix the spices in front of the purchasers like 320 00:20:34,000 --> 00:20:37,240 Speaker 1: they were filling out a prescription. I read in a 321 00:20:37,240 --> 00:20:41,040 Speaker 1: few places that rich stewed meat seasoned with five spice 322 00:20:41,160 --> 00:20:45,199 Speaker 1: was originally pretty much relegated to the wealthy, but that 323 00:20:45,320 --> 00:20:50,040 Speaker 1: allegedly changed during the Song dynasty as well, when a 324 00:20:50,119 --> 00:20:55,360 Speaker 1: demotion led to a well known literary figure and gourmet 325 00:20:56,000 --> 00:20:59,760 Speaker 1: named Su dong Po to serve as an official in 326 00:20:59,800 --> 00:21:04,480 Speaker 1: an impoverished province, and he was like desperate to recreate 327 00:21:05,200 --> 00:21:09,200 Speaker 1: some of his up till then fancy taste, so he 328 00:21:09,320 --> 00:21:13,920 Speaker 1: purchased some cheap cuts of local pork and stewed them 329 00:21:14,200 --> 00:21:19,720 Speaker 1: with five spice powder, and the dish group in popularity. 330 00:21:19,840 --> 00:21:21,760 Speaker 1: I read over the generations, but I feel like it 331 00:21:21,800 --> 00:21:25,400 Speaker 1: was pretty quick and eventually earned the name dong Po 332 00:21:25,560 --> 00:21:28,080 Speaker 1: meat our dong Po pork, which I searched, and yes, 333 00:21:28,240 --> 00:21:30,119 Speaker 1: is definitely still a thing and you can still order it, 334 00:21:30,160 --> 00:21:33,800 Speaker 1: and I want it in Atlanta, Like I know, it 335 00:21:33,840 --> 00:21:39,119 Speaker 1: was still a thing outside, but I couldn't get it here. Yeah, 336 00:21:39,160 --> 00:21:42,480 Speaker 1: but that's amazing. That's how far it spread, which, speaking 337 00:21:42,520 --> 00:21:45,640 Speaker 1: of in the way of things that we so often 338 00:21:45,680 --> 00:21:48,880 Speaker 1: talked about, it ended up on the table of the rich, 339 00:21:49,040 --> 00:21:54,000 Speaker 1: even though huh it was him just trying to recreate 340 00:21:54,200 --> 00:21:59,480 Speaker 1: something with like the cheapest ingredients he had. Well, yeah, 341 00:22:00,040 --> 00:22:03,320 Speaker 1: Zuo dung Po apparently wrote a poem about this whole thing. 342 00:22:03,920 --> 00:22:09,560 Speaker 1: Here is the translation, Huang Joe's fine pork as cheap 343 00:22:09,560 --> 00:22:12,840 Speaker 1: as manure. Rich folk won't touch it, Poor folk can't 344 00:22:12,840 --> 00:22:16,040 Speaker 1: cook it. But on a slow fame with a little water, 345 00:22:16,480 --> 00:22:19,240 Speaker 1: by and by, it takes a fine flavor. You eat 346 00:22:19,240 --> 00:22:21,520 Speaker 1: a bowl each day on rising, and you'll be so 347 00:22:21,760 --> 00:22:27,520 Speaker 1: full you won't have a care in the world. Oh wow, 348 00:22:28,640 --> 00:22:36,960 Speaker 1: yeah wow. Oh. A record from the Qing dynasty, dating 349 00:22:37,119 --> 00:22:41,919 Speaker 1: somewhere between sixteen eleven and sixteen seventy nine ce mentions 350 00:22:41,960 --> 00:22:45,240 Speaker 1: a five spice condiment used for cold noodles. But those 351 00:22:45,320 --> 00:22:51,360 Speaker 1: five spices were soy sauce, crushed sesame seeds, chopped seschewon peppercorns, vinegart, 352 00:22:51,400 --> 00:22:55,600 Speaker 1: and savor bro so not what we think of commercially 353 00:22:55,640 --> 00:23:00,840 Speaker 1: sold five spice powder is actually relatively new. One popular 354 00:23:01,040 --> 00:23:03,280 Speaker 1: use quote in a lot of articles that I read 355 00:23:03,400 --> 00:23:07,359 Speaker 1: suggested it wasn't easy to find as recently as nineteen eighty, 356 00:23:07,680 --> 00:23:10,560 Speaker 1: which I know is still you know, kind of far away, 357 00:23:10,640 --> 00:23:12,680 Speaker 1: but that's pretty recent to me, Like. 358 00:23:12,880 --> 00:23:16,119 Speaker 2: Yes, yeah, that's yes, thank you for saying that's not 359 00:23:16,240 --> 00:23:20,160 Speaker 2: too far away. I appreciate that on a deeply personal level. 360 00:23:20,720 --> 00:23:26,040 Speaker 1: But ancient times all, no. 361 00:23:24,800 --> 00:23:31,000 Speaker 2: No, no, years ago is you know a minute certainly 362 00:23:31,040 --> 00:23:34,760 Speaker 2: in terms of culinary history, because yeah, right right, that's 363 00:23:35,000 --> 00:23:37,440 Speaker 2: that's like vaguely within my lifetime. And I'm like, oh wow. 364 00:23:37,560 --> 00:23:41,240 Speaker 2: I mean it makes sense though, with the expansion, especially 365 00:23:41,480 --> 00:23:51,760 Speaker 2: in the United States of cuisines other than like English 366 00:23:52,000 --> 00:23:58,000 Speaker 2: and maybe right in the nineteen eighties, yes, and waves 367 00:23:58,000 --> 00:23:59,000 Speaker 2: of immigration for sure. 368 00:24:00,680 --> 00:24:05,120 Speaker 1: But the popular quote comes from a scholar in Chinese cuisine, 369 00:24:05,160 --> 00:24:06,960 Speaker 1: and she was saying like, yeah, we would go, we 370 00:24:07,000 --> 00:24:11,159 Speaker 1: would still in the nineteen eighties go and get Chinese 371 00:24:11,160 --> 00:24:14,480 Speaker 1: spice spice at the herbal herbal medicine store. 372 00:24:14,359 --> 00:24:18,439 Speaker 2: Like just you just couldn't find those things other places. 373 00:24:19,040 --> 00:24:23,600 Speaker 1: Yeah, but again, listeners, if you have any experience, any 374 00:24:23,640 --> 00:24:27,000 Speaker 1: recipes anything like that, we would love to hear from you, 375 00:24:27,080 --> 00:24:30,560 Speaker 1: because I could. I looked for when did it become 376 00:24:30,880 --> 00:24:33,720 Speaker 1: kind of commercially available, and I couldn't find any I 377 00:24:33,720 --> 00:24:38,879 Speaker 1: couldn't nail down a specific number. I just assume it 378 00:24:38,960 --> 00:24:42,879 Speaker 1: sort of happened as Chinese food in the US became 379 00:24:43,000 --> 00:24:47,639 Speaker 1: more common, more commercially available. 380 00:24:47,680 --> 00:24:53,000 Speaker 2: But yeah, yeah, and with the proliferation of of you know, 381 00:24:53,400 --> 00:24:57,200 Speaker 2: celebrity chefs like like Martin Yan of Yen Can Cook 382 00:24:57,240 --> 00:24:59,879 Speaker 2: and I don't know, like like Iron Chef stuff like 383 00:24:59,880 --> 00:25:03,240 Speaker 2: that coming over and getting some of that influence as well. 384 00:25:04,160 --> 00:25:06,439 Speaker 1: I did run into a lot of celebrity chefs who 385 00:25:06,520 --> 00:25:11,280 Speaker 1: have their own personal recipes for five Spices powder, so 386 00:25:11,320 --> 00:25:12,280 Speaker 1: that definitely makes sense. 387 00:25:12,359 --> 00:25:14,800 Speaker 2: That's that's excellent. The only celebrity recipe I saw for 388 00:25:14,840 --> 00:25:16,639 Speaker 2: it was from Gordon Ramsey, and I was kind of like, 389 00:25:16,720 --> 00:25:21,000 Speaker 2: I'm not going to click on that, right, no offense, 390 00:25:21,040 --> 00:25:22,720 Speaker 2: mister Ramsey. 391 00:25:23,880 --> 00:25:30,040 Speaker 1: Don't come after us. I'm a constitution. I can't handle it. Oh, 392 00:25:30,080 --> 00:25:36,800 Speaker 1: I'm just kidding. Oh but yeah, yeah, truly, we'd love 393 00:25:36,800 --> 00:25:38,480 Speaker 1: to hear from listeners, especially if you have like a 394 00:25:38,520 --> 00:25:42,240 Speaker 1: holiday recipe that you use yeah powder with. 395 00:25:42,560 --> 00:25:46,200 Speaker 2: Yeah, if this inspires you to kind of recreate a 396 00:25:46,240 --> 00:25:49,080 Speaker 2: holiday recipe with it, then let us know, Yes. 397 00:25:48,880 --> 00:25:50,399 Speaker 1: Please let us know. But that is what we have 398 00:25:50,480 --> 00:25:53,199 Speaker 1: to say about five Spies Powder for now it is. 399 00:25:53,720 --> 00:25:55,640 Speaker 2: We do already have some listener mail for you, though, 400 00:25:55,640 --> 00:25:56,879 Speaker 2: and we are going to get into that as soon 401 00:25:56,880 --> 00:25:58,760 Speaker 2: as we get back from one more quick break forward 402 00:25:58,840 --> 00:25:59,639 Speaker 2: from our sponsors. 403 00:26:08,800 --> 00:26:12,080 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, and 404 00:26:12,119 --> 00:26:21,840 Speaker 1: we're back with this. It's the warming and cooling qualities. 405 00:26:22,160 --> 00:26:22,480 Speaker 2: Yeah. 406 00:26:22,560 --> 00:26:27,159 Speaker 1: Look, I am freezing right now. My fear is so cold. 407 00:26:30,320 --> 00:26:34,000 Speaker 1: I'm wearing like three pairs of socks and oh, some slippers, 408 00:26:36,760 --> 00:26:38,159 Speaker 1: so I could use some warm you. 409 00:26:38,160 --> 00:26:44,639 Speaker 2: Could, yeah, yeah, Oh, doing that just reminded me of 410 00:26:45,480 --> 00:26:49,960 Speaker 2: recording the I did a reading for one of our 411 00:26:50,000 --> 00:26:55,520 Speaker 2: other in house horror anthology series called twelve Days. It 412 00:26:55,560 --> 00:26:57,399 Speaker 2: was originally going to be twelve Days of Christmas and 413 00:26:57,400 --> 00:26:59,359 Speaker 2: then we backed off of that. But anyway, it's like 414 00:26:59,400 --> 00:27:01,439 Speaker 2: Aaron Meggy's Twelve Days, which has less of a ring 415 00:27:01,520 --> 00:27:06,520 Speaker 2: to it, but that's okay, Attention. The actual title of 416 00:27:06,560 --> 00:27:10,800 Speaker 2: the show is Aaron Minky's Twelve Ghosts. It was originally 417 00:27:10,880 --> 00:27:14,679 Speaker 2: twelve Ghosts of Christmas. Everyone who's worked on both Thirteen 418 00:27:14,760 --> 00:27:18,160 Speaker 2: Days of Halloween and twelve Ghosts makes this mistake all 419 00:27:18,200 --> 00:27:24,040 Speaker 2: the time. But I read a piece for that last year, 420 00:27:24,400 --> 00:27:30,840 Speaker 2: written by the excellent local writer kiit Fe and during it, 421 00:27:31,200 --> 00:27:35,640 Speaker 2: I had to record all of this like shivering noise 422 00:27:35,840 --> 00:27:39,240 Speaker 2: because my character was everyone's character is like walking through 423 00:27:39,240 --> 00:27:44,159 Speaker 2: a snowy woods on a winter evening when you first 424 00:27:44,160 --> 00:27:47,080 Speaker 2: meet them, And I was like, how do you how 425 00:27:47,119 --> 00:27:53,000 Speaker 2: do you make that noise into a microphone? Do you 426 00:27:53,040 --> 00:27:54,560 Speaker 2: want my teeth to chatter? Like? 427 00:27:54,640 --> 00:27:58,440 Speaker 1: What shall I get an ice pad on you? 428 00:28:05,640 --> 00:28:07,400 Speaker 2: Because I feel like the noise that I usually make 429 00:28:07,440 --> 00:28:10,200 Speaker 2: when I'm that cold is like I'm going inside, which 430 00:28:10,240 --> 00:28:12,000 Speaker 2: isn't which I don't think is what the director was 431 00:28:12,040 --> 00:28:12,560 Speaker 2: looking for. 432 00:28:12,800 --> 00:28:23,240 Speaker 1: So yeah, it's like burying under blankets. Anyway. I love 433 00:28:23,400 --> 00:28:28,080 Speaker 1: some haunted Christmas winter stuff I love. Yeah. 434 00:28:28,200 --> 00:28:30,879 Speaker 2: Yeah, I feel like it's almost a spookier season than Halloween, 435 00:28:30,960 --> 00:28:33,240 Speaker 2: Like Halloween is kind of fun times for me, like 436 00:28:33,240 --> 00:28:36,520 Speaker 2: like winter Solstice is season is very spooky. 437 00:28:37,440 --> 00:28:42,200 Speaker 1: Yeah, once you get that like cool howling wind yeah 438 00:28:42,240 --> 00:28:47,640 Speaker 1: and the cold yeah, the dark that are really dark. Yeah. 439 00:28:48,080 --> 00:28:51,080 Speaker 2: Twelve Days available wherever you get your podcasts. 440 00:28:52,040 --> 00:28:56,440 Speaker 1: Yes, yes, again. 441 00:28:56,640 --> 00:28:59,640 Speaker 2: The actual title of the show is Aaron Monkey's twelve 442 00:28:59,760 --> 00:29:01,800 Speaker 2: got Thank you for your attention. 443 00:29:06,080 --> 00:29:10,640 Speaker 1: I'm ready, I've like have missed, I tried to. I 444 00:29:10,840 --> 00:29:13,000 Speaker 1: already started my holiday movies, but I'm like, but where 445 00:29:13,000 --> 00:29:14,840 Speaker 1: am I like scary? 446 00:29:16,720 --> 00:29:18,560 Speaker 2: Well, cramp is not this coming up? 447 00:29:18,720 --> 00:29:24,479 Speaker 1: So yeah, yeah, that's true. All right, I write all right. 448 00:29:26,120 --> 00:29:29,080 Speaker 1: We have a couple of messages from Uric. The first 449 00:29:29,120 --> 00:29:34,160 Speaker 1: one covers a range of topics, starting with pandomerto, which 450 00:29:34,200 --> 00:29:36,360 Speaker 1: I apologize because I kept adding an ass on it 451 00:29:36,480 --> 00:29:37,200 Speaker 1: in the episode. 452 00:29:37,320 --> 00:29:40,520 Speaker 2: Oh, I think that's that's a typical. I think that's 453 00:29:40,600 --> 00:29:43,480 Speaker 2: that's pretty typical. It's I I was trying really hard 454 00:29:43,520 --> 00:29:46,560 Speaker 2: to not do it, but I've always said colloquially upon 455 00:29:46,560 --> 00:29:47,640 Speaker 2: the morthos. 456 00:29:47,320 --> 00:29:47,840 Speaker 1: Because it's. 457 00:29:49,440 --> 00:29:54,360 Speaker 2: Yeah, but all of the like Spanish language resources that 458 00:29:54,400 --> 00:29:55,920 Speaker 2: I found did not pluralize it. 459 00:29:56,040 --> 00:29:59,880 Speaker 1: So anyway, Yeah, here we are. Well, thank you, Lauren, 460 00:30:00,160 --> 00:30:03,760 Speaker 1: Thanks to all your listeners. We're being very kind about it. 461 00:30:03,840 --> 00:30:07,720 Speaker 1: All No, no one said anything, but I was like 462 00:30:07,840 --> 00:30:17,200 Speaker 1: waiting for it, all right. Rite moyse pooh sounds wonderful. 463 00:30:17,600 --> 00:30:21,840 Speaker 1: Celebration Breads covers such a great spectrum. Always interesting to 464 00:30:21,840 --> 00:30:25,040 Speaker 1: see what various people do. It is interesting that while 465 00:30:25,080 --> 00:30:27,120 Speaker 1: there are a lot of differences, you can see how 466 00:30:27,160 --> 00:30:31,200 Speaker 1: different influences have come into things. Now, I really want 467 00:30:31,200 --> 00:30:35,200 Speaker 1: to loaf or twelve of each type. Yes, Alvardo is 468 00:30:35,280 --> 00:30:38,920 Speaker 1: definitely interesting. There are many ways to enjoy it. Such 469 00:30:38,920 --> 00:30:43,400 Speaker 1: a wonderfully rich tasting product. If you are pan finishing 470 00:30:43,520 --> 00:30:46,960 Speaker 1: a pasta editionist skillet, toss a few thin slices into 471 00:30:47,000 --> 00:30:50,160 Speaker 1: the mix, and if you want to wrap your partner laro, 472 00:30:51,560 --> 00:30:56,040 Speaker 1: you do you, but I agree probably better not to 473 00:30:56,120 --> 00:31:01,960 Speaker 1: cook them, got it? I think some nice grilled shabbata 474 00:31:02,040 --> 00:31:04,920 Speaker 1: slices and tossing on some larto and mold on sea 475 00:31:04,960 --> 00:31:08,720 Speaker 1: salt right as it comes off. Maybe a thin slice 476 00:31:08,760 --> 00:31:13,000 Speaker 1: of heirloom tomato and fresh basil as well. The Fanny 477 00:31:13,080 --> 00:31:16,720 Speaker 1: Farmer episode was interesting. Had really only heard the name, 478 00:31:17,040 --> 00:31:20,440 Speaker 1: learned all sorts of interesting things, did not realize it 479 00:31:20,480 --> 00:31:25,240 Speaker 1: was Fanny that really pushed standardizing measurements makes a world 480 00:31:25,320 --> 00:31:28,680 Speaker 1: of difference to give people a starting point. Do you 481 00:31:28,880 --> 00:31:32,920 Speaker 1: have a Pemmican queued up at all? Pemicon episode? I 482 00:31:32,960 --> 00:31:35,520 Speaker 1: don't recall an episode on it, and it sounds interesting. 483 00:31:36,480 --> 00:31:39,640 Speaker 1: And finally, Thirteen Days of Halloween was amazing as usual 484 00:31:40,040 --> 00:31:41,760 Speaker 1: everyone involved nailed it again. 485 00:31:42,160 --> 00:31:48,880 Speaker 2: Oh thanks yeah. Eric also wrote in about Chowder. Loved 486 00:31:48,880 --> 00:31:51,760 Speaker 2: the Chowder episode. Lauren will come out. You to keep 487 00:31:51,760 --> 00:31:54,760 Speaker 2: bringing up stuff that people will argue about always love 488 00:31:54,800 --> 00:31:57,200 Speaker 2: a good chowder and always interesting to see what people 489 00:31:57,200 --> 00:31:59,680 Speaker 2: will come up with with clam chowder. I love both 490 00:31:59,680 --> 00:32:02,720 Speaker 2: the New England style and the Manhattan style. It depends 491 00:32:02,760 --> 00:32:04,840 Speaker 2: on what my bood is at the time. I agree 492 00:32:04,840 --> 00:32:07,040 Speaker 2: with Lauren on the oyster crackers. For some reason, there 493 00:32:07,120 --> 00:32:08,880 Speaker 2: is a time were a handful of them playing to 494 00:32:08,920 --> 00:32:11,520 Speaker 2: snack on. Just hits a spot. If you really want 495 00:32:11,560 --> 00:32:14,120 Speaker 2: to try something, dip them in some white barbecue sauce. 496 00:32:14,840 --> 00:32:17,719 Speaker 2: Hopefully we can get some more recipe. Poetry corner. 497 00:32:19,560 --> 00:32:22,440 Speaker 1: Well, yes, we've had that in our list for a 498 00:32:22,520 --> 00:32:25,080 Speaker 1: long time long. 499 00:32:25,880 --> 00:32:28,400 Speaker 2: Yeah, yes, and speaking I think of the winter season 500 00:32:28,440 --> 00:32:32,240 Speaker 2: like we might. We might have some poetry shorts for 501 00:32:32,440 --> 00:32:35,320 Speaker 2: you all the time I've had I've had one on 502 00:32:35,360 --> 00:32:39,760 Speaker 2: my list to do for a while at least. But uh, 503 00:32:40,000 --> 00:32:45,240 Speaker 2: let's see, let's go. Let's go vaguely in order lardo 504 00:32:46,480 --> 00:32:48,480 Speaker 2: melting it into pan finished pasta. 505 00:32:48,880 --> 00:32:53,640 Speaker 1: Yes, yes, I'm trying to find some. I look today 506 00:32:53,680 --> 00:32:56,240 Speaker 1: and I'm going to have to I'm going to have 507 00:32:56,280 --> 00:32:59,200 Speaker 1: to go deeper, I think, okay, and I want some. 508 00:33:00,480 --> 00:33:02,400 Speaker 2: Yeah, We've got a couple of really good local butchers 509 00:33:02,400 --> 00:33:06,800 Speaker 2: around Atlanta that that do that that do their own 510 00:33:06,840 --> 00:33:10,880 Speaker 2: caring programs, the names of all of which I'm forgetting 511 00:33:10,920 --> 00:33:13,920 Speaker 2: right now. So this has helped all right, But if 512 00:33:13,920 --> 00:33:15,400 Speaker 2: you google like Atlanta. 513 00:33:15,040 --> 00:33:18,080 Speaker 1: Butcher, Yeah, sure. I always make it sound like I 514 00:33:18,160 --> 00:33:22,880 Speaker 1: have no way to find out. I do appreciate your 515 00:33:22,880 --> 00:33:26,720 Speaker 1: expertise and thoughts, Lauren, but I yes, I could look 516 00:33:26,720 --> 00:33:26,920 Speaker 1: at it. 517 00:33:27,000 --> 00:33:34,600 Speaker 2: Yeah you have you do have the technology literally, uh, 518 00:33:34,960 --> 00:33:35,920 Speaker 2: Pemmican Pemmican. 519 00:33:36,760 --> 00:33:37,320 Speaker 1: Uh. 520 00:33:37,880 --> 00:33:40,200 Speaker 2: We have not done an episode on it. It has 521 00:33:40,360 --> 00:33:42,880 Speaker 2: been in the back of my mind for a while. 522 00:33:43,360 --> 00:33:43,719 Speaker 1: Uh. 523 00:33:43,840 --> 00:33:47,760 Speaker 2: It does sound like a super interesting thing to dive into. 524 00:33:48,400 --> 00:33:50,200 Speaker 2: And it's also one of the kind of things that 525 00:33:50,240 --> 00:33:54,760 Speaker 2: I would love to find, like, uh, an indigenous researcher 526 00:33:55,000 --> 00:33:56,840 Speaker 2: who has looked into the history of this kind of 527 00:33:56,880 --> 00:34:00,000 Speaker 2: thing to invite on to tell us what we don't know. 528 00:34:00,840 --> 00:34:03,320 Speaker 1: Right, because that's that's something that's come up a lot 529 00:34:03,400 --> 00:34:06,880 Speaker 1: and certain episodes. We've never done an episode on it, 530 00:34:06,920 --> 00:34:11,240 Speaker 1: but we have talked about it several times and yeah, agreed, 531 00:34:11,600 --> 00:34:18,560 Speaker 1: totally agreed, and yeah, yes, the chowder I have found 532 00:34:18,880 --> 00:34:23,359 Speaker 1: in the listener mail. Oh, people do have very strong 533 00:34:23,400 --> 00:34:31,440 Speaker 1: opinions and I like it. I personally, I think it's great. 534 00:34:35,040 --> 00:34:39,480 Speaker 2: I have I have procured a cam of Manhattan style 535 00:34:39,560 --> 00:34:42,640 Speaker 2: clam chowder that seems that seems like it's from like 536 00:34:42,640 --> 00:34:49,719 Speaker 2: a legitimate soup source. It's a legitimate I mean by 537 00:34:49,719 --> 00:34:51,920 Speaker 2: which I mean it's not like it's not like condensed 538 00:34:51,920 --> 00:34:56,840 Speaker 2: Campbell's or something like. You know, I have not consumed 539 00:34:56,880 --> 00:34:59,080 Speaker 2: it yet, but you know. 540 00:34:59,560 --> 00:35:06,160 Speaker 1: Wow, report back, I will please please a legitimate souper. 541 00:35:09,239 --> 00:35:14,600 Speaker 1: Oh yeah. And also several listeners have written in about 542 00:35:14,640 --> 00:35:18,280 Speaker 1: how they like to eat oyster crackers. Oh yeah, whether 543 00:35:18,360 --> 00:35:21,239 Speaker 1: it's like with dil season or there's a lot of 544 00:35:21,239 --> 00:35:23,919 Speaker 1: things you can do with oyster crackers. Sure, yeah, yeah, 545 00:35:25,520 --> 00:35:26,520 Speaker 1: totally on board with that. 546 00:35:26,640 --> 00:35:29,319 Speaker 2: Really really snackable, especially right like for like a like 547 00:35:29,360 --> 00:35:32,919 Speaker 2: a holiday holiday season kind of kind of time. Yeah, 548 00:35:32,960 --> 00:35:35,560 Speaker 2: if you need something vaguely quick and easy to put out, 549 00:35:35,640 --> 00:35:37,279 Speaker 2: that's also just like, oh yeah, I could eat a 550 00:35:37,360 --> 00:35:38,440 Speaker 2: large quantity of these. 551 00:35:38,320 --> 00:35:42,279 Speaker 1: Let's go mm hmm. I do like them sprinkled on soup, 552 00:35:42,320 --> 00:35:44,000 Speaker 1: but not too many, but like then it gives you 553 00:35:44,080 --> 00:35:52,320 Speaker 1: a nice crunch every now and then then they get soggy. Anyway, 554 00:35:54,480 --> 00:35:59,279 Speaker 1: Thank you Eric for writing in. We always love to 555 00:35:59,280 --> 00:36:04,040 Speaker 1: hear from you, listen. We love hearing your recipes, holiday 556 00:36:04,080 --> 00:36:08,399 Speaker 1: time recipes. So if you would like to contact us 557 00:36:09,000 --> 00:36:12,640 Speaker 1: you can. Our email is hello atsaverpod dot com. 558 00:36:12,800 --> 00:36:16,000 Speaker 2: We're also on social media. You can find us on Twitter, Facebook, 559 00:36:16,040 --> 00:36:18,840 Speaker 2: and Instagram at saver pod and we do hope to 560 00:36:18,880 --> 00:36:21,960 Speaker 2: hear from you. Save is production of iHeartRadio. For more 561 00:36:21,960 --> 00:36:24,799 Speaker 2: podcasts from my Heart Radio, you can visit the iHeartRadio app, 562 00:36:24,920 --> 00:36:27,680 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 563 00:36:27,960 --> 00:36:31,200 Speaker 2: Thanks as always to our superproducers Dylan Fagan and Andrew Howard. 564 00:36:31,440 --> 00:36:33,120 Speaker 2: Thanks to you for listening, and we hope that lots 565 00:36:33,160 --> 00:36:42,080 Speaker 2: more good things are coming your way.