1 00:00:09,160 --> 00:00:11,520 Speaker 1: Hello, and welcome to Sabor production of iHeart Radio. I'm 2 00:00:11,560 --> 00:00:13,880 Speaker 1: Any Reese and I'm Lauren Vocal Bam and today we 3 00:00:13,920 --> 00:00:18,239 Speaker 1: have an episode for you about Mala. Yes, yes, and 4 00:00:18,360 --> 00:00:21,160 Speaker 1: quite a fun one. Uh. And there was a specific 5 00:00:21,200 --> 00:00:26,439 Speaker 1: reason you chose this correct? Uh, well, kind of sort of? Um, 6 00:00:26,480 --> 00:00:29,680 Speaker 1: I mean, I uh, it is as we are recording 7 00:00:29,680 --> 00:00:34,720 Speaker 1: this um Sincle demio um, which is a Mexican military 8 00:00:34,760 --> 00:00:38,280 Speaker 1: cultural anniversary m a defeat of Napoleon the Third in 9 00:00:38,320 --> 00:00:41,920 Speaker 1: eighteen sixty two in Puebla, UM, which is a region 10 00:00:41,960 --> 00:00:45,680 Speaker 1: that lays claim to lots of male history, and mole 11 00:00:46,080 --> 00:00:50,400 Speaker 1: is a celebratory dish for the holiday there. Um So 12 00:00:51,040 --> 00:00:57,000 Speaker 1: September September six is when the Mexican Independence Day falls. Unrelated, Uh, 13 00:00:58,240 --> 00:01:01,600 Speaker 1: but yeah, I don't know. I also, I was just 14 00:01:01,640 --> 00:01:04,920 Speaker 1: like looking for a dish to talk about, and I 15 00:01:05,000 --> 00:01:08,200 Speaker 1: was like, we haven't done something from the America's recently, 16 00:01:08,760 --> 00:01:16,319 Speaker 1: and I'm hungry, and Molly sounds really good. Yeah, So 17 00:01:16,520 --> 00:01:19,600 Speaker 1: why don't I make myself more hungry by looking at 18 00:01:19,680 --> 00:01:23,480 Speaker 1: dozens and dozens and dozens of pictures in Malee. I mean, 19 00:01:23,840 --> 00:01:26,319 Speaker 1: that's as good a reason to choose a topic as 20 00:01:26,400 --> 00:01:32,600 Speaker 1: any other. Uh. And actually this was kind of surprised 21 00:01:32,680 --> 00:01:36,160 Speaker 1: me in an opposite way. I'm often surprised, um, which 22 00:01:36,160 --> 00:01:43,039 Speaker 1: I'll explain. I love Molle. It always reminds me of 23 00:01:43,080 --> 00:01:46,480 Speaker 1: dragon Con. I've had a bunch of different There's a 24 00:01:46,480 --> 00:01:49,760 Speaker 1: restaurant in particular that has it near that dragon Con 25 00:01:49,840 --> 00:01:53,320 Speaker 1: area as I call it. Um, you mean downtown Atlanta 26 00:01:54,200 --> 00:02:00,880 Speaker 1: dragon Con area. Yes, yes, it's really good. But also 27 00:02:01,400 --> 00:02:04,240 Speaker 1: where I grew up there was plenty of Mexican restaurants 28 00:02:04,240 --> 00:02:07,920 Speaker 1: and they have l a um. So this was a 29 00:02:08,040 --> 00:02:10,440 Speaker 1: rare experience for me where I was surprised that people 30 00:02:10,440 --> 00:02:12,800 Speaker 1: didn't know much about it because I'm almost always in 31 00:02:12,800 --> 00:02:18,440 Speaker 1: that position. Um, okay, what are you talking about with 32 00:02:18,560 --> 00:02:20,839 Speaker 1: cum quads? This one, I was like, wait, you don't 33 00:02:20,919 --> 00:02:25,919 Speaker 1: know about like all these different types of whoa, It's 34 00:02:26,080 --> 00:02:30,560 Speaker 1: very rare that that happens to me. Huh alright, cool 35 00:02:30,760 --> 00:02:34,480 Speaker 1: yeah I um I I guess I was on that 36 00:02:34,600 --> 00:02:36,560 Speaker 1: other end of it this time, Like I had a 37 00:02:36,639 --> 00:02:40,320 Speaker 1: much narrower definition of it in my head than it 38 00:02:40,400 --> 00:02:44,440 Speaker 1: actually encompasses. So um so right, it was fun reading 39 00:02:44,480 --> 00:02:48,760 Speaker 1: about it. Um. And also, uh, let's see, Gastropod has 40 00:02:48,800 --> 00:02:51,480 Speaker 1: a really great episode about it from twenty nineteen. You'll 41 00:02:51,520 --> 00:02:55,480 Speaker 1: go listen to that. Always support them, good human people. 42 00:02:55,880 --> 00:02:58,040 Speaker 1: They seem like you'll reach out. I don't know what's 43 00:02:58,040 --> 00:03:02,079 Speaker 1: hang out? Yes, that awesome. Yeah, A savor gas you 44 00:03:02,160 --> 00:03:06,320 Speaker 1: pudding and I love it. Um Well, there is quite 45 00:03:06,320 --> 00:03:07,959 Speaker 1: a lot to explore in the world of male so 46 00:03:08,000 --> 00:03:09,880 Speaker 1: I guess we should get into it. I guess we should. 47 00:03:10,000 --> 00:03:17,440 Speaker 1: Does this bring us to our question? It does? What 48 00:03:17,639 --> 00:03:21,799 Speaker 1: is it? Well? Mol is a category of sauces that 49 00:03:21,840 --> 00:03:25,880 Speaker 1: incorporates chili peppers with a widely varying mix of spices, 50 00:03:25,960 --> 00:03:30,600 Speaker 1: herbs and nuts, seeds, starches, fruit, and aromatic vegetables uh 51 00:03:30,880 --> 00:03:34,960 Speaker 1: toasted or roasted and ground and then thinned out and 52 00:03:35,000 --> 00:03:40,360 Speaker 1: then cooked down to a thick, velvety, blended soup kind 53 00:03:40,360 --> 00:03:46,080 Speaker 1: of consistency. Um malaise can be used in cooking or 54 00:03:46,240 --> 00:03:50,120 Speaker 1: serving any savory kind of food, or alone as a dip. 55 00:03:50,720 --> 00:03:54,600 Speaker 1: They can be mild to spicy, sweet to bitter, bright 56 00:03:54,720 --> 00:03:58,920 Speaker 1: to earthly, or anywhere in between, but always come back 57 00:03:59,080 --> 00:04:03,880 Speaker 1: to this sort of richness and depth and like individual balance, 58 00:04:04,560 --> 00:04:09,080 Speaker 1: all all wrapped in a silkiness, just a really spoonable sauce, 59 00:04:09,160 --> 00:04:16,680 Speaker 1: like a like a hug like someone really cares, you know. Yeah, yeah, 60 00:04:16,839 --> 00:04:22,520 Speaker 1: that's what a lot of us need right now. Oh yes. 61 00:04:23,120 --> 00:04:26,839 Speaker 1: Also I love the balance aspects that feels very like peaceful. 62 00:04:27,920 --> 00:04:34,799 Speaker 1: Yeah yeah, yeah. It's one of those dishes that where 63 00:04:34,800 --> 00:04:38,839 Speaker 1: it comes from and what's now Mexico, every region, every town, 64 00:04:39,440 --> 00:04:44,960 Speaker 1: every restaurant, and household has its own version of this dish, 65 00:04:45,440 --> 00:04:50,279 Speaker 1: steeped in local history and preferences. The exact recipes often 66 00:04:50,320 --> 00:04:57,880 Speaker 1: guarded secrets. I love that so much. Oh. Potential ingredients 67 00:04:57,960 --> 00:05:01,920 Speaker 1: um all kinds of different chile, fresh or dried, or 68 00:05:02,160 --> 00:05:05,240 Speaker 1: may be prepared in like an adobo sauce, fruity or 69 00:05:05,279 --> 00:05:09,600 Speaker 1: spicy or smoky ones. Um Nuts and seeds like pumpkin seeds, almonds, 70 00:05:09,640 --> 00:05:15,360 Speaker 1: peanuts or sesame to add some creaminess. Tomatoes or tomtios 71 00:05:15,400 --> 00:05:18,679 Speaker 1: for added body and a touch of tartness. Dried fruit 72 00:05:18,839 --> 00:05:22,760 Speaker 1: like raisins or plums, fresh fruit like plantains, apple or 73 00:05:22,760 --> 00:05:27,200 Speaker 1: pineapple for sweetness. Aromatic vegetables like onion and garlic for 74 00:05:27,240 --> 00:05:31,800 Speaker 1: that pike, and see herbs like cilantro or regano or thyme. 75 00:05:32,120 --> 00:05:36,159 Speaker 1: Thickeners like wheat, bread or corn or flour, Tortillas or 76 00:05:36,360 --> 00:05:44,039 Speaker 1: masa or even cookies, spices like black pepper, clove and nise, cinnamon, cuban, coriander, cocoa. 77 00:05:45,040 --> 00:05:49,279 Speaker 1: And then once you've got that toasted and or roasted 78 00:05:49,279 --> 00:05:51,760 Speaker 1: in oil or lard, and you've got it blended up 79 00:05:52,560 --> 00:05:56,880 Speaker 1: some combination of broth, oil, vinegar, and water to constitute 80 00:05:57,200 --> 00:06:01,000 Speaker 1: the resulting paste, and then you cook it down to 81 00:06:01,040 --> 00:06:05,720 Speaker 1: the right flavor inconsistency. Um. But that's those are like 82 00:06:06,160 --> 00:06:16,240 Speaker 1: just the basics. You can add anything and and people do. Yeah. Uh. 83 00:06:16,400 --> 00:06:19,680 Speaker 1: The version most common in the United States, and I'd 84 00:06:19,680 --> 00:06:23,400 Speaker 1: say outside of Mexico in general, probably right in UM 85 00:06:23,560 --> 00:06:27,000 Speaker 1: is male poblano, which is a variety from northern Mexico 86 00:06:27,080 --> 00:06:30,920 Speaker 1: that includes dry poblano chilies UM called ancho once they're 87 00:06:31,000 --> 00:06:34,039 Speaker 1: dried out like that, lots of spices and cocoa or 88 00:06:34,120 --> 00:06:37,719 Speaker 1: chocolate that will turn the sauce this deep reddish brown. 89 00:06:38,200 --> 00:06:43,240 Speaker 1: But there are dozens, dozens of types of male most 90 00:06:43,320 --> 00:06:47,720 Speaker 1: of which do not incorporate chocolate, like say mole verde, 91 00:06:47,839 --> 00:06:51,480 Speaker 1: which is bright and spicy and fresher kind of male 92 00:06:52,160 --> 00:06:54,800 Speaker 1: heavy on the nuts and the totals, light on the spices, 93 00:06:55,560 --> 00:06:59,080 Speaker 1: with fresh green chile's like halapenos in the mix, or 94 00:06:59,320 --> 00:07:03,360 Speaker 1: male Rojo with a mix of dried ripe chilis plus 95 00:07:03,440 --> 00:07:08,400 Speaker 1: sweet plantains for this kind of decadent, fruity mole though. 96 00:07:08,839 --> 00:07:11,800 Speaker 1: I've seen Rojo recipes with Coco two. It's up to 97 00:07:11,800 --> 00:07:15,760 Speaker 1: whoever's making it. I wouldn't dare tell you what to do, 98 00:07:17,520 --> 00:07:20,800 Speaker 1: what is or is not correct? Oh no, no, no, no, 99 00:07:20,800 --> 00:07:27,880 Speaker 1: no, no no, no nope nope, hands up in defensive position. 100 00:07:28,040 --> 00:07:31,760 Speaker 1: That is up to y'all. Uh, that's between you and 101 00:07:31,800 --> 00:07:39,920 Speaker 1: your uh yeah and right. Like I said, like, the 102 00:07:39,960 --> 00:07:44,440 Speaker 1: above list is sort of on the more traditional potential 103 00:07:44,560 --> 00:07:49,320 Speaker 1: ingredients side. Um. I've seen recipes with hazelnuts, figs, cherries, 104 00:07:49,600 --> 00:07:55,720 Speaker 1: tamarind oats. I've read that some don't contain chili's Oh 105 00:07:56,720 --> 00:08:03,440 Speaker 1: oh okay, yeah, my brain is not it's confused, it's processing. 106 00:08:03,680 --> 00:08:06,440 Speaker 1: But I would love to know more listeners. Yeah yeah, well, 107 00:08:06,440 --> 00:08:10,000 Speaker 1: I mean, I mean, as a word really kind of 108 00:08:10,040 --> 00:08:17,480 Speaker 1: just means sauce. Like guacamole is, right, an avocado sauce, 109 00:08:17,800 --> 00:08:25,520 Speaker 1: So anyway, sauce. Okay. Yeah. To make a mole a, 110 00:08:25,800 --> 00:08:28,800 Speaker 1: you can either buy and prepare all of the ingredients 111 00:08:28,880 --> 00:08:32,400 Speaker 1: yourself from scratch, or you can buy a mole paste 112 00:08:32,679 --> 00:08:35,760 Speaker 1: that just needs to be reconstituted with broth or water 113 00:08:35,800 --> 00:08:39,479 Speaker 1: and then cooked down. There are totally prepared, jarred varieties. 114 00:08:39,480 --> 00:08:44,280 Speaker 1: To making it from scratch is labor intensive because, right, 115 00:08:44,400 --> 00:08:50,640 Speaker 1: it usually contains certainly ten plus maybe twenty plus ingredients, 116 00:08:50,720 --> 00:08:53,679 Speaker 1: depending on the type that you're making, many of which 117 00:08:54,000 --> 00:08:58,600 Speaker 1: need to be cooked separately prior to pureing and incorporating 118 00:08:58,960 --> 00:09:03,280 Speaker 1: into the sauce. It's therefore traditionally often like a holiday 119 00:09:03,440 --> 00:09:09,480 Speaker 1: celebration kind of thing, right, And yeah, you can serve 120 00:09:09,559 --> 00:09:13,400 Speaker 1: it anyway you like. Um, it's often served over poultry 121 00:09:13,559 --> 00:09:17,560 Speaker 1: like roast chicken or turkey, or roast pork, or vegetables 122 00:09:17,679 --> 00:09:22,400 Speaker 1: or enchilata's or just over rice or with fresh tortillas 123 00:09:22,400 --> 00:09:25,520 Speaker 1: for dipping. Like, it's a little bit unfair to call 124 00:09:25,640 --> 00:09:30,600 Speaker 1: molle a sauce because it is the main attraction attraction 125 00:09:30,720 --> 00:09:35,000 Speaker 1: of whatever dish it's served with, Right, And that was 126 00:09:35,040 --> 00:09:37,240 Speaker 1: my experience for sure, when I saw mole on him 127 00:09:37,280 --> 00:09:40,960 Speaker 1: and he was like, oh, that's a special special item. Yeah, 128 00:09:41,280 --> 00:09:44,480 Speaker 1: Like you're not coming there for the turkey or pork 129 00:09:44,840 --> 00:09:50,640 Speaker 1: or whatever it is, You're coming there for them exactly. Well, 130 00:09:50,640 --> 00:09:54,520 Speaker 1: what about the nutrition? Perhaps, obviously it depends on what 131 00:09:54,559 --> 00:09:56,960 Speaker 1: you put in there, but molly tends to be nutrient 132 00:09:57,040 --> 00:10:00,760 Speaker 1: dense with fats and proteins and starches and grew nutrients 133 00:10:00,800 --> 00:10:04,120 Speaker 1: to you know, like watch your portion size and be 134 00:10:04,200 --> 00:10:07,320 Speaker 1: aware that anything made with lard is kind of a treat, 135 00:10:07,960 --> 00:10:09,960 Speaker 1: but it will help fill you up and keep you going. 136 00:10:10,160 --> 00:10:13,600 Speaker 1: You know. I'm eat eat a fresh vegetable at some point. 137 00:10:13,880 --> 00:10:17,840 Speaker 1: But yeah, at some point, at some point, I don't know. 138 00:10:18,000 --> 00:10:19,760 Speaker 1: Just drink a lot of mole and get back to me, said, 139 00:10:19,840 --> 00:10:23,600 Speaker 1: let me know how you feel. That sounds amazing to me. 140 00:10:24,559 --> 00:10:31,160 Speaker 1: Actually does sound really good. Well, we do have some 141 00:10:31,240 --> 00:10:36,760 Speaker 1: numbers for you. We do. Roberto manos Is Encyclopedia of 142 00:10:36,840 --> 00:10:43,080 Speaker 1: Mexican Astronomy lists seventy one or more types of mole, 143 00:10:44,480 --> 00:10:51,880 Speaker 1: like seventy one basics with varieties there in wow like 144 00:10:51,880 --> 00:10:56,040 Speaker 1: like the Wahaka area alone has a traditional seven types 145 00:10:56,200 --> 00:11:01,160 Speaker 1: with a whole bunch of subcategories. I love it. Yeah, 146 00:11:01,480 --> 00:11:05,480 Speaker 1: all right, well, I this is a listener request. I'm 147 00:11:05,520 --> 00:11:09,000 Speaker 1: asking because I read about something called the white shirt Challenge, 148 00:11:10,080 --> 00:11:14,360 Speaker 1: which apparently it's a challenge where you wear white shirt 149 00:11:14,760 --> 00:11:17,400 Speaker 1: and eat molee try not to get it on your 150 00:11:17,400 --> 00:11:21,120 Speaker 1: white shirt. And it's so popular there was a commercial 151 00:11:21,200 --> 00:11:25,480 Speaker 1: about it, but I read, Uh, so I've got to 152 00:11:25,480 --> 00:11:30,040 Speaker 1: know more about that, I really yeah important? Yeah, yeah, 153 00:11:30,200 --> 00:11:34,160 Speaker 1: I mean I generally never wear white because I know 154 00:11:34,400 --> 00:11:38,240 Speaker 1: that I don't always spill food on myself, Like I 155 00:11:38,280 --> 00:11:40,880 Speaker 1: try really hard not to, Like I'm not that much 156 00:11:40,880 --> 00:11:43,920 Speaker 1: of a slob, but I I'm like a hundred percent 157 00:11:44,000 --> 00:11:47,319 Speaker 1: more likely to do it if I'm wearing white. Oh. Absolutely. 158 00:11:47,400 --> 00:11:49,679 Speaker 1: I remember once I were an ill advised I mean 159 00:11:49,679 --> 00:11:53,520 Speaker 1: it was very pretty white dress to a barbecue event. 160 00:11:53,600 --> 00:11:56,080 Speaker 1: And when I was in the bathroom trying to get 161 00:11:56,120 --> 00:11:57,880 Speaker 1: the barbecue, I I was like, why did I in 162 00:11:58,040 --> 00:12:01,120 Speaker 1: what world did I think this was a good idea 163 00:12:02,120 --> 00:12:07,160 Speaker 1: safe idea? And now I'm at a party and and 164 00:12:07,200 --> 00:12:12,440 Speaker 1: this is just where I live now. Yeah, yeah, there 165 00:12:12,559 --> 00:12:14,680 Speaker 1: is Oh I don't have I don't have the I 166 00:12:14,679 --> 00:12:16,400 Speaker 1: don't have the word in front of me. But there 167 00:12:16,600 --> 00:12:21,040 Speaker 1: is a variety of mole called like the tablecloth stainer. 168 00:12:21,960 --> 00:12:28,320 Speaker 1: Oh I love that, Okay, for real, for real. It's 169 00:12:29,000 --> 00:12:32,360 Speaker 1: you've got to have a strategy, a method plan. Oh yeah, 170 00:12:32,480 --> 00:12:36,200 Speaker 1: just be ready and that's it. That's your mole. A shirt. 171 00:12:36,280 --> 00:12:43,040 Speaker 1: Maybe it is quite popular. There is a mole festival 172 00:12:43,120 --> 00:12:48,080 Speaker 1: in Puebla, Mexico UM and a Mole de Mile festival 173 00:12:48,200 --> 00:12:51,920 Speaker 1: in the Pills and neighborhood of Chicago. Since two thousand nine. 174 00:12:52,040 --> 00:12:54,480 Speaker 1: The area every year puts on a third of a 175 00:12:54,520 --> 00:12:58,199 Speaker 1: mile three day celebration with music and merchants and performing 176 00:12:58,320 --> 00:13:03,600 Speaker 1: arts including dance and delbre and mole. Perhaps obviously, they 177 00:13:03,640 --> 00:13:06,720 Speaker 1: have awards for Best Mole and People's Choice Mole, with 178 00:13:06,760 --> 00:13:11,960 Speaker 1: a couple dozen chefs and restaurants participating. There's also Mole 179 00:13:12,160 --> 00:13:16,760 Speaker 1: Celebration or fest in in l A in October and 180 00:13:17,240 --> 00:13:21,280 Speaker 1: a Mole to Die For contest in San Francisco in November. 181 00:13:22,600 --> 00:13:27,880 Speaker 1: Stomach is so mad, I'm right now. Oh I know? 182 00:13:28,200 --> 00:13:31,680 Speaker 1: Oh no, yeah no, the photo, the photos, seriously, the 183 00:13:31,720 --> 00:13:38,840 Speaker 1: photos so angry. Um uh. There's also a festival in 184 00:13:39,160 --> 00:13:43,280 Speaker 1: Um the Greater Mexico City area every September October, specifically 185 00:13:43,600 --> 00:13:47,200 Speaker 1: in San Pedro actopon Um, which is in a rural 186 00:13:47,200 --> 00:13:50,280 Speaker 1: region of the Greater Metro area, and this is the 187 00:13:50,440 --> 00:13:53,960 Speaker 1: area that claims historically to have added almonds to the 188 00:13:54,000 --> 00:13:56,839 Speaker 1: moley mix for the first time and called it self 189 00:13:57,200 --> 00:14:03,640 Speaker 1: the Capital of Mole. Around forty restaurants come together to 190 00:14:03,679 --> 00:14:07,199 Speaker 1: provide food for the festival every year. And this this 191 00:14:07,280 --> 00:14:15,600 Speaker 1: town produces of Mexico City's male and of Mexico's mole 192 00:14:15,760 --> 00:14:20,840 Speaker 1: at large. Um. Some of the people who live there 193 00:14:21,240 --> 00:14:25,000 Speaker 1: work in the mole trade, which is which is just 194 00:14:25,080 --> 00:14:30,160 Speaker 1: an impressive leap from like a few matriarchs who cooked 195 00:14:30,320 --> 00:14:34,720 Speaker 1: the sauce and passed down their recipes and whose families 196 00:14:35,360 --> 00:14:38,680 Speaker 1: ventured into town in the forties and fifties and fifties 197 00:14:38,720 --> 00:14:44,800 Speaker 1: to start selling it. It really really is ah and 198 00:14:44,880 --> 00:14:47,760 Speaker 1: it's got kind of a it's got a long interesting 199 00:14:47,800 --> 00:14:52,720 Speaker 1: history that's complicated and nuanced in a lot of ways. Yeah, 200 00:14:52,920 --> 00:14:58,120 Speaker 1: much much like molly itself. Yes, and we will get 201 00:14:58,160 --> 00:15:00,480 Speaker 1: into that history after we get back from a quick 202 00:15:00,480 --> 00:15:11,840 Speaker 1: break for a word from our sponsors, and we're back. 203 00:15:11,880 --> 00:15:16,160 Speaker 1: Thank you sponsored, Yes, thank you so Yes. Like many 204 00:15:16,160 --> 00:15:19,359 Speaker 1: things we talked about on the show, Malay has multiple 205 00:15:19,440 --> 00:15:24,560 Speaker 1: origin stories. The word molly itself could possibly give us 206 00:15:24,560 --> 00:15:28,640 Speaker 1: some clues about its history because it most likely traces 207 00:15:28,680 --> 00:15:32,280 Speaker 1: back to the Nahuatl world moldy or perhaps movie, which 208 00:15:32,320 --> 00:15:37,239 Speaker 1: means sauce or mix or concoction. I've seen it translated 209 00:15:37,280 --> 00:15:41,440 Speaker 1: in a number of ways, um, including stirred or even 210 00:15:41,520 --> 00:15:46,680 Speaker 1: foamy mm hmmm mm hmmm. Nahuatl itself is from the 211 00:15:46,800 --> 00:15:49,800 Speaker 1: Uto s Techan family, and this language was spoken by 212 00:15:49,800 --> 00:15:53,600 Speaker 1: the Aztecs, yes, but also other pre Columbian indigenous peoples 213 00:15:53,640 --> 00:15:55,680 Speaker 1: like the Mayans and the Old max and it's still 214 00:15:55,680 --> 00:15:59,400 Speaker 1: spoken in some parts of Mexico. These indigenous cultures had 215 00:15:59,440 --> 00:16:04,120 Speaker 1: a history of hand ground sauces that certainly were foundational 216 00:16:04,480 --> 00:16:08,120 Speaker 1: when it comes to mole. Another factor was the Arabic 217 00:16:08,200 --> 00:16:11,560 Speaker 1: influence present and what is now Mexico during the or so, 218 00:16:11,760 --> 00:16:15,360 Speaker 1: especially when it came to spices. Yeah, some of those 219 00:16:15,400 --> 00:16:20,480 Speaker 1: early Spanish missionary colonizers were Castilian, which is an area 220 00:16:20,520 --> 00:16:25,600 Speaker 1: that has a lot of Persian Muslim history. These these 221 00:16:25,640 --> 00:16:29,960 Speaker 1: cultural influences coming from northern Africa and further east, So 222 00:16:30,320 --> 00:16:32,480 Speaker 1: that's where you see some of the spice blends and 223 00:16:32,600 --> 00:16:38,040 Speaker 1: also the nut based sauces coming in right, and with colonization, 224 00:16:38,120 --> 00:16:41,640 Speaker 1: there were also influences in terms of other recipes, ingredients, 225 00:16:41,640 --> 00:16:44,840 Speaker 1: and cooking methods from Europe, Asian and Africa just really 226 00:16:44,880 --> 00:16:50,800 Speaker 1: coming together. Yeah. Yeah, there's a theory that the modern 227 00:16:50,840 --> 00:16:55,760 Speaker 1: word Malay was also influenced by the Spanish verbs for grind, molair, 228 00:16:57,120 --> 00:17:01,880 Speaker 1: and each of the ingredients in any given local, mole 229 00:17:02,480 --> 00:17:05,879 Speaker 1: is its own story about the heritage of that place 230 00:17:05,920 --> 00:17:09,679 Speaker 1: and those people. Um like peanuts, just for example, which 231 00:17:10,720 --> 00:17:15,119 Speaker 1: originally originated in South America, but came to Mexico mostly 232 00:17:15,600 --> 00:17:19,040 Speaker 1: after the Portuguese took them to Africa, and then the 233 00:17:19,080 --> 00:17:21,920 Speaker 1: Spanish and other Europeans brought them back to the Americas 234 00:17:21,960 --> 00:17:27,040 Speaker 1: during colonization and through the Caribbean and the slave trade. 235 00:17:27,680 --> 00:17:31,439 Speaker 1: The dish really is a coming together of all of 236 00:17:31,480 --> 00:17:35,400 Speaker 1: the cultural influences of the area, but right on this 237 00:17:35,840 --> 00:17:39,879 Speaker 1: platform of the food technology of the locals, um, the 238 00:17:39,960 --> 00:17:45,280 Speaker 1: massa and the production and preparation of various chiles. Mm hmm. 239 00:17:46,480 --> 00:17:52,080 Speaker 1: So many episodes we could do offshoots of this. Oh goodness, yeah, yeah, yeah, 240 00:17:52,080 --> 00:17:55,520 Speaker 1: But let's get into those origin stories. Um. There are 241 00:17:55,520 --> 00:17:58,960 Speaker 1: two popular ones. The first one credits nuns at a 242 00:17:59,040 --> 00:18:01,960 Speaker 1: convent in Pueblo, Mexico with creating mole. And the story 243 00:18:02,040 --> 00:18:06,440 Speaker 1: goes that one day an archbishop stopped by somewhat unexpectedly 244 00:18:06,880 --> 00:18:09,440 Speaker 1: to this convent, and the nuns were trying to keep 245 00:18:09,480 --> 00:18:12,399 Speaker 1: their cool, uh, you know, come up with something that 246 00:18:12,440 --> 00:18:15,720 Speaker 1: they could feed this archbishop, but they had very few 247 00:18:15,760 --> 00:18:19,720 Speaker 1: things on hand to offer their surprise guests. So they 248 00:18:19,760 --> 00:18:23,159 Speaker 1: gathered the ingredients that they did have, chili peppers, some 249 00:18:23,280 --> 00:18:28,520 Speaker 1: old bread, nuts, and some spices in some versions chocolate, uh, 250 00:18:28,560 --> 00:18:32,120 Speaker 1: and used it as a sauce for a freshly butchered turkey. 251 00:18:32,240 --> 00:18:35,480 Speaker 1: Allegedly it was such a hit with the archbishop that 252 00:18:35,560 --> 00:18:38,720 Speaker 1: it spread from there. I feel like we have so 253 00:18:38,720 --> 00:18:43,120 Speaker 1: many of these stories where it was nuns. Yeah, they 254 00:18:43,119 --> 00:18:46,639 Speaker 1: were like, go sure, oh it's delicious, cool, oh great, 255 00:18:46,920 --> 00:18:51,399 Speaker 1: and now it's a thing forever. Um. Some versions of 256 00:18:51,440 --> 00:18:54,199 Speaker 1: this story, which I find really interesting, get even more specific. 257 00:18:55,080 --> 00:18:59,560 Speaker 1: According to Jim peytonok New Cooking from Old Mexico, a 258 00:18:59,600 --> 00:19:03,119 Speaker 1: woman at a Dominican convent named sore Andrea was tasked 259 00:19:03,119 --> 00:19:05,760 Speaker 1: with making a meal for a visiting dignitary, so she 260 00:19:05,880 --> 00:19:08,879 Speaker 1: prayed and was quote guided to add nearly all the 261 00:19:09,000 --> 00:19:15,240 Speaker 1: ingredients in the huge convent kitchen to a more ordinary stew. Okay, okay, 262 00:19:15,280 --> 00:19:17,280 Speaker 1: So that's a lot of fun headlines about it being 263 00:19:17,320 --> 00:19:22,600 Speaker 1: like divine interventions. Uh huh. Another version claims that it 264 00:19:22,680 --> 00:19:25,040 Speaker 1: wasn't sore Andrea who came up with the mole, but 265 00:19:25,119 --> 00:19:27,840 Speaker 1: one of her indigenous assistants who had been spared by 266 00:19:27,840 --> 00:19:30,760 Speaker 1: the assets due to her cooking skills. The day the 267 00:19:30,800 --> 00:19:33,919 Speaker 1: dignitarian question came in for a visit, so Andrea was 268 00:19:33,960 --> 00:19:36,119 Speaker 1: feeling under the weather, so she directed her assistant to 269 00:19:36,119 --> 00:19:38,960 Speaker 1: make a family recipe of So Andrea's, but instead, the 270 00:19:39,000 --> 00:19:41,720 Speaker 1: assistant put her own spin on it, much to Sore 271 00:19:41,760 --> 00:19:45,560 Speaker 1: Andrea's annoyance. She ready to herself to give the assistant 272 00:19:45,720 --> 00:19:50,240 Speaker 1: a talking down, but the assistant silenced her with the 273 00:19:50,359 --> 00:19:53,399 Speaker 1: spoon to her mouth, and the taste was enough to 274 00:19:53,480 --> 00:19:56,080 Speaker 1: shut down all of So Andrea's arguments, and she realized 275 00:19:56,160 --> 00:20:00,399 Speaker 1: that this recipe beat out her own family recipe. I 276 00:20:00,560 --> 00:20:04,119 Speaker 1: love this. I know that is that's a good recipe. 277 00:20:04,160 --> 00:20:08,360 Speaker 1: If you can all right, that's better? Yeah? Yeah, oh, 278 00:20:08,359 --> 00:20:10,480 Speaker 1: and I and I also love this. Uh this this 279 00:20:10,640 --> 00:20:15,840 Speaker 1: Catholic versus Native uh spin on it. Yeah. There is 280 00:20:15,880 --> 00:20:19,320 Speaker 1: another version where it was a fryar in Puebla who 281 00:20:19,359 --> 00:20:24,520 Speaker 1: was preparing a banquet for a visiting Catholic dignitary and um, 282 00:20:24,520 --> 00:20:26,880 Speaker 1: this one's more on the divine and intervention side, because 283 00:20:26,920 --> 00:20:30,000 Speaker 1: apparently he had this tray of various spices sitting next 284 00:20:30,000 --> 00:20:34,560 Speaker 1: to his cooking pot of simmering turkeys, and the wind, 285 00:20:35,000 --> 00:20:39,399 Speaker 1: a holy wind, up ended the whole tray into it. Oops, 286 00:20:39,600 --> 00:20:46,879 Speaker 1: but but holy oops, delicious soups, delicious, Oops, holy wind. 287 00:20:46,960 --> 00:20:49,320 Speaker 1: I gotta say it sounds like some Huvanism for a 288 00:20:49,440 --> 00:20:56,639 Speaker 1: part it does. You're not wrong, Thank you, thanks for 289 00:20:56,680 --> 00:21:00,200 Speaker 1: backing me up in my childish, childish humor and each time. 290 00:21:01,760 --> 00:21:05,240 Speaker 1: The second origin story claims that Montezuma offered the dish 291 00:21:05,320 --> 00:21:09,520 Speaker 1: to Spanish Conquisador Hernan Cortez after mistaking him for a god. 292 00:21:10,280 --> 00:21:14,080 Speaker 1: So that would be around the fifteen hundreds. Uh. Other 293 00:21:14,160 --> 00:21:17,440 Speaker 1: simpler tales say that molay was the result of accidental 294 00:21:17,560 --> 00:21:23,520 Speaker 1: mixing of spices. However, when asked, some modern day makers 295 00:21:23,520 --> 00:21:26,640 Speaker 1: of malay argue, there's no way that something as complex 296 00:21:26,640 --> 00:21:30,560 Speaker 1: as molay was invented overnight. In the words of Marcelle 297 00:21:30,600 --> 00:21:33,440 Speaker 1: Persilla in her book Grand Cosina Latina, the Food of 298 00:21:33,480 --> 00:21:37,360 Speaker 1: Latin America comes from quote a long line of parents, 299 00:21:37,400 --> 00:21:40,800 Speaker 1: such as the pre Columbian Chile thickened sauces and thickened 300 00:21:40,880 --> 00:21:43,919 Speaker 1: chocolate drinks. Look even closer at the nun's kitchen and 301 00:21:43,920 --> 00:21:46,880 Speaker 1: you'll start to see the whole clan of ancestors using 302 00:21:46,960 --> 00:21:49,560 Speaker 1: nuts as a thickener, for example, which was a keynote 303 00:21:49,600 --> 00:21:54,400 Speaker 1: of Spanish medieval cooking. Well, I think that's interesting. That's 304 00:21:54,400 --> 00:21:56,840 Speaker 1: an interesting point. Again, Like so many of these things 305 00:21:56,840 --> 00:22:01,199 Speaker 1: we talked about, you know, things of evolve, So it's 306 00:22:01,320 --> 00:22:03,960 Speaker 1: work to say like the original version of mole that 307 00:22:04,000 --> 00:22:07,760 Speaker 1: we're describing versus what it is now. But it did, 308 00:22:08,320 --> 00:22:11,880 Speaker 1: it did evolve more complex, right and and right, especially 309 00:22:11,960 --> 00:22:17,040 Speaker 1: with something that is as varied as this category of 310 00:22:17,040 --> 00:22:22,760 Speaker 1: of dishes. Yeah, absolutely, well, whatever the case, Early accounts 311 00:22:22,760 --> 00:22:25,280 Speaker 1: from the Spanish indicate that it was primarily a chili 312 00:22:25,359 --> 00:22:27,919 Speaker 1: based sauce that was ground up, diluted with water, and 313 00:22:27,960 --> 00:22:31,640 Speaker 1: added to protein. The first known recorded recipes didn't start 314 00:22:31,640 --> 00:22:34,920 Speaker 1: popping up until the eighteen hundreds, shortly after the eighteen 315 00:22:35,000 --> 00:22:40,640 Speaker 1: ten War of Independence. The revolution that started a century 316 00:22:40,760 --> 00:22:46,920 Speaker 1: later in nineteen ten ended a few decades after that 317 00:22:47,400 --> 00:22:52,560 Speaker 1: with an increased focus on soft power in Mexico, on 318 00:22:52,880 --> 00:22:56,919 Speaker 1: the cultural politics of things like food and dishes like 319 00:22:57,000 --> 00:23:01,640 Speaker 1: mole as a source of national to otherness and pride. 320 00:23:02,720 --> 00:23:07,440 Speaker 1: And through all of this with industrialization, mechanized mills developed 321 00:23:07,560 --> 00:23:10,160 Speaker 1: over the course of the eighteen and nineteen hundreds. Um 322 00:23:10,280 --> 00:23:12,560 Speaker 1: any kitchen might have contained like a you know, a 323 00:23:12,640 --> 00:23:15,800 Speaker 1: hand powered mortar and pestle, but a village, any given 324 00:23:15,880 --> 00:23:19,919 Speaker 1: village would have probably had a larger central mill for 325 00:23:20,160 --> 00:23:24,080 Speaker 1: massa or cocoa or mole or I guess whatever else 326 00:23:24,119 --> 00:23:28,240 Speaker 1: you wanted to bring gas. And then electricity made production 327 00:23:28,280 --> 00:23:34,000 Speaker 1: easier and then made mass production more viable. Mm hmmm. 328 00:23:34,119 --> 00:23:37,920 Speaker 1: Which speaking of in air days, the Mexican line of 329 00:23:37,920 --> 00:23:42,560 Speaker 1: Hormel Foods started marketing the Jardale brand Donia Maria, which 330 00:23:42,840 --> 00:23:45,959 Speaker 1: I found so many interesting articles about, like defending the 331 00:23:46,119 --> 00:23:53,200 Speaker 1: use of jard malay and then others doing like never yet, 332 00:23:53,960 --> 00:23:57,920 Speaker 1: the like consensus that I came to in my brain 333 00:23:58,160 --> 00:24:02,680 Speaker 1: from a wide variety of sources around the Internet was that, 334 00:24:02,720 --> 00:24:07,359 Speaker 1: you know, like it's it's a good starter. Maybe you know, 335 00:24:07,520 --> 00:24:10,000 Speaker 1: add your own stuff for your own spin on it 336 00:24:10,040 --> 00:24:15,800 Speaker 1: and to make it taste a little bit fresher. But yeah, yeah, 337 00:24:16,280 --> 00:24:19,119 Speaker 1: I like that. But there's there's no shame in the 338 00:24:19,160 --> 00:24:23,520 Speaker 1: head start. Yeah no, no, no, no, no, no, uh 339 00:24:24,119 --> 00:24:26,560 Speaker 1: but yeah, I mean I think that's what we have 340 00:24:26,600 --> 00:24:28,760 Speaker 1: to say about Molly for now. We definitely talked before 341 00:24:28,800 --> 00:24:34,239 Speaker 1: about sort of the adoption and evolution of food from 342 00:24:34,320 --> 00:24:37,399 Speaker 1: Mexico in the United States, and that was around that time, 343 00:24:37,480 --> 00:24:41,480 Speaker 1: like when this was coming hitting grocery shelves in the US. 344 00:24:41,960 --> 00:24:45,280 Speaker 1: Was when people were like mm hmmm in the United States, 345 00:24:45,320 --> 00:24:50,800 Speaker 1: were like, wait a minute, I want this. Oh yeah, yeah, yeah, 346 00:24:51,960 --> 00:24:57,160 Speaker 1: I wanted to, Yes, absolutely, if it were not today 347 00:24:57,560 --> 00:25:01,800 Speaker 1: sCOD Mayo, uh, which is a day that I find 348 00:25:02,200 --> 00:25:08,560 Speaker 1: um overwhelming, in an overwhelming day to be out and 349 00:25:08,560 --> 00:25:11,760 Speaker 1: about in restaurants, Um, I would go right now. But 350 00:25:11,800 --> 00:25:14,840 Speaker 1: I'm yeah, I'm gonna wait just a little bit on 351 00:25:14,880 --> 00:25:19,159 Speaker 1: that one. Yeah, yeah, that's probably wise. I try to 352 00:25:19,160 --> 00:25:20,959 Speaker 1: get reservations at a place the other day and they 353 00:25:20,960 --> 00:25:24,640 Speaker 1: were like, no reservation that day. All right, that's fair, 354 00:25:24,720 --> 00:25:30,960 Speaker 1: that makes sense. I will wait just well, hopefully we 355 00:25:31,000 --> 00:25:33,520 Speaker 1: can get our hands on some soon. But in the meantime, 356 00:25:33,880 --> 00:25:36,440 Speaker 1: we do have some listening mail for you, so we do. 357 00:25:36,480 --> 00:25:38,200 Speaker 1: But first we've got one more quick break for a 358 00:25:38,240 --> 00:25:50,160 Speaker 1: word from our sponsors. And we're back. Thank you, sponsors, Yes, 359 00:25:50,240 --> 00:26:00,760 Speaker 1: thank you, and we're back with this listeners. The description 360 00:26:00,880 --> 00:26:06,640 Speaker 1: he wrote of it that it was really good. Now 361 00:26:06,720 --> 00:26:13,160 Speaker 1: I wanted even more. That is my plan to get 362 00:26:13,280 --> 00:26:17,480 Speaker 1: me to get I'm on board with this plan. It's 363 00:26:17,480 --> 00:26:19,800 Speaker 1: a very specific plan, but I mean, you know, as 364 00:26:19,880 --> 00:26:22,040 Speaker 1: plans go, and it seems like you're into it, so 365 00:26:22,240 --> 00:26:28,840 Speaker 1: I'm I am. I'm definitely on board with this, all right, um, 366 00:26:29,040 --> 00:26:32,560 Speaker 1: big Yogi wrote, I was recently listening to your Mozzarella 367 00:26:32,600 --> 00:26:35,080 Speaker 1: episode and loved it. At one point in the episode, 368 00:26:35,080 --> 00:26:37,680 Speaker 1: you guys did a call out for unusual pizza toppings. 369 00:26:38,080 --> 00:26:40,439 Speaker 1: Not only do I think pizzas with unusual toppings, but 370 00:26:40,480 --> 00:26:44,320 Speaker 1: I also make unusual pizza crust that always include mazzarella 371 00:26:44,960 --> 00:26:48,280 Speaker 1: in the recipes. I have found that my body does 372 00:26:48,320 --> 00:26:50,960 Speaker 1: not like grains at all, as consuming any type of 373 00:26:50,960 --> 00:26:53,199 Speaker 1: grain creates a lot of inflammation and a variety of 374 00:26:53,240 --> 00:26:57,359 Speaker 1: autoimmune issues for me. But I do love things like sandwiches, pizza, 375 00:26:57,480 --> 00:27:00,080 Speaker 1: and of their bread things, so I make grain and 376 00:27:00,160 --> 00:27:05,200 Speaker 1: freezy substitutes for bread things. Mazzarella happens to not only 377 00:27:05,240 --> 00:27:07,960 Speaker 1: be a cheese I love, but also a utilitarian cheese. 378 00:27:08,040 --> 00:27:10,080 Speaker 1: I used to make a lot of keto foods such 379 00:27:10,119 --> 00:27:13,359 Speaker 1: as chaffles, chaffels. I don't know how to say it, 380 00:27:13,359 --> 00:27:18,760 Speaker 1: but I know what you mean, waffles, cheese, boffles. Yeah, yes, um, 381 00:27:18,760 --> 00:27:23,119 Speaker 1: continuing pizza crusts and other bread substitutes. The strnky texture 382 00:27:23,160 --> 00:27:25,719 Speaker 1: and high protein level works very well as a binder 383 00:27:25,800 --> 00:27:28,760 Speaker 1: and helps provide structure and texture for bread like recipes, 384 00:27:28,880 --> 00:27:31,359 Speaker 1: and the fat content of full fat mozzarella helps creat 385 00:27:31,359 --> 00:27:35,080 Speaker 1: a crispy, crusty outer texture. M hmm. I like to 386 00:27:35,119 --> 00:27:37,680 Speaker 1: occasionally make pizzas in the cap of my semi check 387 00:27:37,720 --> 00:27:40,399 Speaker 1: and I make my own keto pizza dough in a 388 00:27:40,480 --> 00:27:43,440 Speaker 1: variety of different ways, and mazzarella always is a component 389 00:27:43,480 --> 00:27:46,439 Speaker 1: in eat recipe. Sometimes I make a fat head stiled 390 00:27:46,440 --> 00:27:49,440 Speaker 1: dough that uses cauliflower. Shout out to the classic cauliflower 391 00:27:49,440 --> 00:27:53,360 Speaker 1: episode our second episode we ever did by Yeah who yep, 392 00:27:54,240 --> 00:27:57,720 Speaker 1: Eggs and mozzarella. There are carnivore pizza crusts made with 393 00:27:57,800 --> 00:28:00,639 Speaker 1: some type of ground meat like chicken, beef, pork, mozzarella, 394 00:28:00,720 --> 00:28:03,840 Speaker 1: and eggs. One of my favorite recipes for pizza crust 395 00:28:03,960 --> 00:28:07,679 Speaker 1: uses ground up pork, crimes, eggs, and of course mozzarella. 396 00:28:08,840 --> 00:28:11,680 Speaker 1: The pork grind crust is the most bread like recipe 397 00:28:11,720 --> 00:28:15,000 Speaker 1: I utilize. The crust ends up being crispy and crusty, 398 00:28:15,280 --> 00:28:17,840 Speaker 1: while the inside of the crust is fluffy and soft 399 00:28:18,000 --> 00:28:21,520 Speaker 1: like bread. After years of contact sports and other abuses 400 00:28:21,520 --> 00:28:24,320 Speaker 1: to my body, my joints have suffered. The collagen and 401 00:28:24,440 --> 00:28:26,760 Speaker 1: pork grinds is great for joy health as well as 402 00:28:26,760 --> 00:28:29,920 Speaker 1: skin and digestive health. I get pork grinds from companies 403 00:28:30,000 --> 00:28:33,280 Speaker 1: that use naturally pasture raised pork and do not use seed, 404 00:28:33,280 --> 00:28:36,320 Speaker 1: oils or shortening for cooking. As far as tappings go, 405 00:28:36,760 --> 00:28:39,920 Speaker 1: my pizzas often utilized leftovers from my weekly meal prep. 406 00:28:40,240 --> 00:28:42,640 Speaker 1: Working as a trucker, my ours can be pretty intense, 407 00:28:42,640 --> 00:28:44,640 Speaker 1: so I often don't have time to prep and cook 408 00:28:44,720 --> 00:28:46,880 Speaker 1: during the week, and I really don't have any good 409 00:28:46,880 --> 00:28:49,680 Speaker 1: healthy restaurant options as many of the truck stops only 410 00:28:49,720 --> 00:28:53,120 Speaker 1: offer junk foods from the sea store or fast foods, 411 00:28:53,360 --> 00:28:55,520 Speaker 1: so I usually spend part of my thirty four hour 412 00:28:55,640 --> 00:28:58,160 Speaker 1: reset break to meal prep for the next seven to 413 00:28:58,200 --> 00:29:01,840 Speaker 1: eight days. Meal prep usually include some sort of slow 414 00:29:01,840 --> 00:29:04,840 Speaker 1: cooked meat like roast, shredded meats like pulled chicken or pork, 415 00:29:05,120 --> 00:29:07,360 Speaker 1: or a big batch of some sort of soup or stew. 416 00:29:07,840 --> 00:29:10,040 Speaker 1: By the fifth day or so, I can start getting 417 00:29:10,400 --> 00:29:13,720 Speaker 1: tired of eating the same thing, so I started getting 418 00:29:13,720 --> 00:29:16,720 Speaker 1: creative with the leftovers, turning them into things like keish 419 00:29:16,760 --> 00:29:20,440 Speaker 1: fritatas or omelets. I've made pop pies from leftover stews, 420 00:29:20,480 --> 00:29:23,959 Speaker 1: and sometimes I make pizzas. I worked during Thanksgiving, so 421 00:29:24,000 --> 00:29:26,520 Speaker 1: I could not have Thanksgiving dinner with my loved ones, 422 00:29:26,680 --> 00:29:28,880 Speaker 1: so I made my own Thanksgiving meal on my truck. 423 00:29:29,200 --> 00:29:33,960 Speaker 1: I used my leftovers to make a Thanksgiving pizza. I 424 00:29:34,040 --> 00:29:36,320 Speaker 1: was able to make my stuffing into a pizza crust, 425 00:29:36,640 --> 00:29:41,480 Speaker 1: used homemade chruck, made cranberry sauce as a saucetopping, us 426 00:29:41,560 --> 00:29:44,120 Speaker 1: some goat cheese mixed with mazzarella as a cheese topping, 427 00:29:44,120 --> 00:29:48,840 Speaker 1: and roasted turkey as the meat topping. I've used shredded 428 00:29:48,880 --> 00:29:51,840 Speaker 1: meats to make barbecue or Mexican inspired pizzas. I made 429 00:29:51,840 --> 00:29:56,040 Speaker 1: a salmon pizza with a creamy lemon dill sauce, caulifier crust, 430 00:29:56,080 --> 00:29:59,800 Speaker 1: and Harvardi cheese. I've turned tons of different leftovers into 431 00:30:00,160 --> 00:30:03,320 Speaker 1: sort of unusual pizza. Most recently, I made a breakfast 432 00:30:03,320 --> 00:30:06,760 Speaker 1: bacon and bree pizza on a cauliflower crust. The sauce 433 00:30:06,840 --> 00:30:08,760 Speaker 1: was actually a tomato bacon jam that I made on 434 00:30:08,800 --> 00:30:11,240 Speaker 1: the truck, and it had an egg baked on top. 435 00:30:11,600 --> 00:30:14,080 Speaker 1: I also made a chili dog pizza from a big 436 00:30:14,320 --> 00:30:18,800 Speaker 1: batch of dark chocolate CHILEI Mai Yeah. I made it 437 00:30:18,840 --> 00:30:22,320 Speaker 1: on a poork grind crest and used smoked mozzarella cheese, 438 00:30:22,440 --> 00:30:24,160 Speaker 1: and I cured beef hot dogs I got from a 439 00:30:24,200 --> 00:30:27,200 Speaker 1: local farmer on one of my roots, and some chopped 440 00:30:27,280 --> 00:30:30,120 Speaker 1: up green onion. I'm attaching a couple of picks of 441 00:30:30,120 --> 00:30:32,960 Speaker 1: the most recent pizzas, and as always, everything was made 442 00:30:32,960 --> 00:30:37,080 Speaker 1: in the cab of my semi truck. That is all 443 00:30:37,240 --> 00:30:41,600 Speaker 1: so wild and I love it so much. Yes, the 444 00:30:41,680 --> 00:30:47,280 Speaker 1: pictures mouth watering. Yes, so good, and it all sounds amazing. 445 00:30:48,040 --> 00:30:55,000 Speaker 1: And I love leftover creativity. That's yeah, absolutely absolutely, Oh 446 00:30:55,560 --> 00:30:59,320 Speaker 1: all of it. I want, oh goodness. Yeah, no, and 447 00:30:59,520 --> 00:31:02,120 Speaker 1: I had never heard of using but that's so smart, 448 00:31:02,200 --> 00:31:06,480 Speaker 1: using like a pork grind kind of thing as a 449 00:31:06,520 --> 00:31:11,480 Speaker 1: bread crown kind of thing. Yeah, like that makes total 450 00:31:11,600 --> 00:31:17,160 Speaker 1: structural integrity sense. That's great. You're so correct. But I 451 00:31:17,200 --> 00:31:22,360 Speaker 1: love that that's the way you would like also delicious, 452 00:31:23,120 --> 00:31:30,760 Speaker 1: but right, Yeah, that's so cool. Yes. M Michelle wrote 453 00:31:31,280 --> 00:31:35,480 Speaker 1: at the end of the Spoon episode, you mentioned branded games. 454 00:31:35,880 --> 00:31:39,880 Speaker 1: I personally played Burger King for the PlayStation, uh, the 455 00:31:39,960 --> 00:31:45,000 Speaker 1: Spot seven up Genesis and the Chester Cheetah Cheetos game 456 00:31:45,160 --> 00:31:49,160 Speaker 1: for Sega Genesis. Um, I've heard of the Pepsiman game. 457 00:31:49,640 --> 00:31:52,800 Speaker 1: I believe there was also a McDonald's game too. There 458 00:31:52,800 --> 00:31:56,200 Speaker 1: were some promo discs that had playable that had a 459 00:31:56,240 --> 00:31:59,760 Speaker 1: playable preview level of a tomb Raider game from Pizza Hut. 460 00:32:00,160 --> 00:32:02,520 Speaker 1: I wonder if there were more that passed me by. 461 00:32:03,040 --> 00:32:05,280 Speaker 1: I think they were. I think there's a checks Life one. 462 00:32:05,480 --> 00:32:09,160 Speaker 1: Oh my goodness, John Oliver just did a whole piece 463 00:32:09,160 --> 00:32:15,000 Speaker 1: on this. They were a couple. I also remember Pizza 464 00:32:15,080 --> 00:32:18,840 Speaker 1: Hut hand like a jukebox type of situation, okay, And 465 00:32:18,880 --> 00:32:22,680 Speaker 1: you could get demos from the PlayStation, if I'm remember correctly, 466 00:32:22,680 --> 00:32:26,120 Speaker 1: the first PlayStation and I played like the first ten 467 00:32:26,200 --> 00:32:32,959 Speaker 1: minutes of so many games over the machine, like the 468 00:32:33,000 --> 00:32:38,680 Speaker 1: Star Wars Dueling lightsab game, Oh, Crash Bandicoot. It was 469 00:32:38,720 --> 00:32:41,239 Speaker 1: great as a kid, it was so excited. You got 470 00:32:41,240 --> 00:32:45,840 Speaker 1: pizza and then you've got this demo game. Go play 471 00:32:49,600 --> 00:32:52,520 Speaker 1: demo games. I to be fair, I haven't really owned 472 00:32:53,840 --> 00:32:56,840 Speaker 1: Like my most modern console is the PS two if 473 00:32:56,920 --> 00:32:59,880 Speaker 1: that's you know, if you want to place me in 474 00:33:00,000 --> 00:33:03,480 Speaker 1: the continuum. Um. But but yeah, game demos used to 475 00:33:03,480 --> 00:33:07,160 Speaker 1: be such a big part of my life and uh, 476 00:33:07,840 --> 00:33:11,000 Speaker 1: something I hadn't thought about in a long time. I 477 00:33:11,000 --> 00:33:13,400 Speaker 1: I still have my old PlayStation games. I'm going to 478 00:33:13,400 --> 00:33:20,640 Speaker 1: see if I still have these demos. Oh my goodness, 479 00:33:21,080 --> 00:33:23,920 Speaker 1: we should totally I mean not to step on John 480 00:33:23,960 --> 00:33:29,920 Speaker 1: Oliver's toes, but no, I would love to do that. 481 00:33:29,920 --> 00:33:31,360 Speaker 1: That would be a great time, just stepping on his 482 00:33:31,440 --> 00:33:36,520 Speaker 1: toes or doing this topic or both. Alright, also are superproducers, 483 00:33:36,640 --> 00:33:39,200 Speaker 1: I feel confident in saying, we would also very much 484 00:33:39,280 --> 00:33:42,480 Speaker 1: enjoy that. Oh I think so too. Yeah, yeah, oh, 485 00:33:42,560 --> 00:33:44,400 Speaker 1: we could get them to do such good sound effects 486 00:33:44,400 --> 00:33:49,320 Speaker 1: for it. Okay, all right, making plans yes, well. In 487 00:33:49,400 --> 00:33:52,120 Speaker 1: the meantime, thanks to both of these listeners for writing 488 00:33:52,120 --> 00:33:53,520 Speaker 1: to us. If you would like to write to us, 489 00:33:53,680 --> 00:33:56,520 Speaker 1: you can Our email is hello at saborpod dot com. 490 00:33:56,720 --> 00:33:59,800 Speaker 1: We're also on social media. You can find us on Twitter, Facebook, 491 00:33:59,840 --> 00:34:03,000 Speaker 1: and Instagram at savor pod, and we do hope to 492 00:34:03,040 --> 00:34:05,560 Speaker 1: hear from you. Savor is production of I Heart Radio 493 00:34:05,680 --> 00:34:08,000 Speaker 1: four more podcasts my Heart Radio. You can visit the 494 00:34:08,000 --> 00:34:10,959 Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen 495 00:34:10,960 --> 00:34:13,960 Speaker 1: to your favorite shows. Thanks as always to those super 496 00:34:13,960 --> 00:34:17,200 Speaker 1: producers Dylan Fagan and Andrew Howard. Thanks to you for listening, 497 00:34:17,239 --> 00:34:18,959 Speaker 1: and we hope that lots more good things are coming 498 00:34:19,000 --> 00:34:27,000 Speaker 1: your way.