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Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annie Reese.

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Speaker 2: And I'm Lauren Bogelbaum, and today we have an episode

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Speaker 2: for you about Friday fish fries.

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Speaker 1: Yes, I'm god you specified because I got a little

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Speaker 1: under the weeds this one. You told me this was

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Speaker 1: going to be a difficult one historically, and you were correct.

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Speaker 1: But that being said, you had a specific reason for

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Speaker 1: bringing this one.

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Speaker 2: Yes, Yes, because the season of Lent is almost upon us,

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Speaker 2: or is upon us as this episode is coming out,

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Speaker 2: and this is a whole cultural thing. Yeah. And I

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Speaker 2: have a bunch of friends from Wisconsin and I don't

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Speaker 2: understand them all the time, but they have assured me

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Speaker 2: that this is a situation. And furthermore, I have I've

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Speaker 2: seen advertisements for or like flyers, welcoming committees for this

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Speaker 2: kind of thing around Atlanta and elsewhere.

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Speaker 1: So yes, and we are going to be talking a

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Speaker 1: lot about Wisconsin in this, but a lot of other

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Speaker 1: states do it, so I don't know.

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Speaker 2: Yeah, states to feel slighted.

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Speaker 1: Listener's right in oh, yeah, but yes I did. My

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Speaker 1: ex boyfriend was from Wisconsin when I was visiting his

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Speaker 1: family up there. Once I went to I think it

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Speaker 1: was June. No, it would have been July, July, okay,

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Speaker 1: in July, and there was a huge It was like,

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Speaker 1: I'm hoping listeners can write in about this and explain

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Speaker 1: what happened to me, because I didn't.

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Speaker 2: Know at the time.

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Speaker 1: I never heard of this. I didn't know what was

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Speaker 1: going on. But he was like, we're going to this

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Speaker 1: fish fry. I was like, okay, it sounds great. And

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Speaker 1: it was alongside like a lake, and it felt more

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Speaker 1: of a it felt more to me like a festival.

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Speaker 1: Then it wasn't like I went into one restaurant. It

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Speaker 1: was like tense and so much fish. It's so many

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Speaker 1: potatoes of various types. And I got these buttons out

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Speaker 1: of it and I was like lamenting, like pinned back buttons.

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Speaker 1: Yes that you came to your shirt. I guess I

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Speaker 1: was lamenting to to Lauren before this. I wanted to

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Speaker 1: find them and maybe illuminate, uh, what where I had been,

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Speaker 1: what I had been doing, But I could not find

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Speaker 1: them alas so off listeners know what I'm talking about.

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Speaker 1: But I remember it was a very fun atmosphere.

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Speaker 2: The food was great.

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Speaker 1: That like water, yeah, school like it was just a nice,

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Speaker 1: lovely day outside with fried fish and a lot of sides.

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Speaker 2: It was great beer that sounds terrific. Yeah, yeah, I

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Speaker 2: have never been to a Friday fish fry, but I'm

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Speaker 2: super curious about them now. I mean I have eaten

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Speaker 2: fried fish. Yes, I have eaten many of these sides

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Speaker 2: that we're going to talk about. Yes, I mean we

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Speaker 2: live in Atlanta. They're also true fried fish is kind

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Speaker 2: of a thing here. But yeah, yeah, I do need

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Speaker 2: to say that while doing this reading and looking at

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Speaker 2: a lot of photographs of fish fries, I was eating

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Speaker 2: my pre planned and earnestly lovely salad lunch today and

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Speaker 2: I was so viscerally angry m hm. And this will

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Speaker 2: certainly have an effect on my dinner me too.

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Speaker 1: I was thinking about this today because one of the

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Speaker 1: lovely things about this show I have realed is that

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Speaker 1: it does give me a wonderful opportunity to be like,

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Speaker 1: I need to get gorgonzola?

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Speaker 2: What shall I do? And there's just so many foods that.

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Speaker 1: I have in my life now that I have in

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Speaker 1: my life because of the show and because of listeners,

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Speaker 1: and I've like last night, I made too much, too

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Speaker 1: many sides for my solo Valentine's Day thing that I did,

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Speaker 1: which was great, But I'm going to make some fry

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Speaker 1: fish for the side, the extra sides, so I'm very

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Speaker 1: excited about it.

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Speaker 2: But yes, that's also the same.

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Speaker 1: So this whole thing, the fish fry, not not maybe specifically,

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Speaker 1: but kind of has come up in a lot of episodes.

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Speaker 1: A lot of them have been surprising to me at

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Speaker 1: least the same with lent. Lent comes up a lot

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Speaker 1: in episodes that we do about food trends, traditions, but

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Speaker 1: for this episode specifically, we have done fish and chips.

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Speaker 1: A lot of our fish episodes, perhaps seafood perhaps perhaps

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Speaker 1: specifically some of our New Orleans episodes if you'd like

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Speaker 1: to revisit those, maybe that big Fish Industry episode that

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Speaker 1: we did out of Owahu. Yeah, yeah, And I think

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Speaker 1: a couple of the sides we've touched on shared totally

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Speaker 1: some things that are related to that. Some beers. Beer

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Speaker 1: can be a big part. Yeah, So what a lot.

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

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Speaker 1: guess it does Friday fish fry?

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Speaker 2: What is it? Well, Friday fish fry is a type

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Speaker 2: of social meal where you get together with family or

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Speaker 2: friends or community on a Friday for a lunch or

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Speaker 2: dinner of filets of breaded fried fish, along with usually

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Speaker 2: some kind of fried potato and some tangy condiments. The

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Speaker 2: fish is usually something light and white and flaky, fried

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Speaker 2: till tender and golden brown, and condiments like wholeslaw tartar

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Speaker 2: sauce and lemon wedges are common, but the exact style

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Speaker 2: of everything is really adaptable to whatever is locally available

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Speaker 2: or preferred. It's sometimes a large service like family style

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Speaker 2: and or buffet sort of situation. It's just a it's

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Speaker 2: just a big old plate of comfort food, meant to

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Speaker 2: be eaten in good company, probably inexpensive, possibly with beer.

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Speaker 2: It's it's a start to your weekend and a reminder

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Speaker 2: that the good things in life don't have to be

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Speaker 2: costly or fancy. It's like being encased in the in

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Speaker 2: the warm golden color of a perfect ale, or or

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Speaker 2: of the perfect crispy batter. M mm hmmm. Just a

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Speaker 2: nice thing to look forward to, right right? Oh man,

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Speaker 2: I get like viscerally angry and my very nice salad

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Speaker 2: which had done nothing wrong, but it certainly was not

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Speaker 2: a giant plate of fried fish. Indeed. Oh okay, So yes,

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Speaker 2: any number of types of fish might be used Great

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Speaker 2: Lakes locals as here in the United States, this does

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Speaker 2: focus on the Great Lakes a lot. Things like a perch,

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Speaker 2: lake trout, smelts, bluegill, whitefish, or walleye can be used.

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Speaker 2: Ocean fish like cod, haddock or flounder, river fish like catfish,

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Speaker 2: other seafood like shrimp or oysters. These days there might

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Speaker 2: be a trade off between fresh local fish versus the

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Speaker 2: price of a plate, as a number of environmental and

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Speaker 2: fishing industry factors have led to declining populations of some

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Speaker 2: of those local traditional fishes. The fry is the breading

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Speaker 2: from a batter that puffs up like nice and thick

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Speaker 2: and fluffy. Is it breadcrumbs? Fried, thin and crisp? Is

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Speaker 2: it corn meal? Does it involve beer or milk or

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Speaker 2: butter milk? Do you put seasonings in the batter? This

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Speaker 2: is an important question in the South. Is it deep

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Speaker 2: fried or pan fried or baked? Then sides and sauces

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Speaker 2: and table side seasonings. Does it come with coleslaw, steamed

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Speaker 2: or boiled vegs like cabbage, green beans, or corn, potato salad,

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Speaker 2: macaroni salad, Maybe some rye, bread or rye toast with butter,

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Speaker 2: soft rolls, crispy rolls, grits, hush puppies, mac and cheese,

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Speaker 2: french fries, potato pancakes with sour cream or apple sauce

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Speaker 2: or both, hash browns, buttered boiled potatoes, baked potato, your sauces,

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Speaker 2: your tartar sauce, lemon wedges, hot sauce, smalt, vinegar. I'm

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Speaker 2: like one of every I'm like one of everything. Please.

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Speaker 2: I'm like, yes, yeah, I'll take it. Sounds good the

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Speaker 2: meal itself, okay. So in some areas of the United

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Speaker 2: States with Catholic, Lutheran, Anglican, or Methodist roots, perhaps especially

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Speaker 2: in the Midwest and even more specifically in the aforementioned

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Speaker 2: Great Lakes region, but like also definitely in New Orleans

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Speaker 2: and other places, Friday fish fries are common on Fridays

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Speaker 2: in general and during Lent in particular, a Lent being

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Speaker 2: the season leading up to Easter. Local churches and other

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Speaker 2: organizations may host Friday fish fries as like casual, family

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Speaker 2: friendly fundraising events, and in some areas lots of local

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Speaker 2: restaurants will do a fish fry every week during Lent.

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Speaker 2: A Friday fish fry in many places wine or beer

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Speaker 2: and some kind of dessert are also integral parts of

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Speaker 2: the meal. Yeah, but that is really just scratching the surface.

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Speaker 2: Just just for example, there are dozens of Friday fish

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Speaker 2: fries around the Greater Atlanta area.

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Speaker 1: Yes, yes, and we're not near like water, so now

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Speaker 1: if you're near water gets bigger. Also, I read about

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Speaker 1: some like specific cocktails I would write in about that. Yeah,

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Speaker 1: that are traditional at these fish fries. Uh but what

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Speaker 1: about the nutrition.

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Speaker 2: Yeah, well fried foods are colorically dense with fats from

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Speaker 2: the frying process. Oh, you know, mind your portion sizes.

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Speaker 2: Drink water, eat a vegetable, Eat a vegetable that is

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Speaker 2: not tartar sauce.

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Speaker 1: Okay, SpongeBob would say, oh, tartar sauce. It's like a

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Speaker 1: curse word in the sponge Oh cute, cute, I love it.

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Speaker 2: Well, we do have some numbers for you, a couple

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Speaker 2: because this is like a community event, Like I don't

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Speaker 2: have like global production numbers of Friday fish fries, but

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Speaker 2: a few random pieces here and there. Okay. So Barrows Catfish,

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Speaker 2: which is a seventy plus year old black family owned

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Speaker 2: restaurant in New Orleans, says that they may cook up

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Speaker 2: some three thousand pounds of fried fish a week during Lent. Wow. Yeah,

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Speaker 2: not strictly related, but if you're in the DC area,

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Speaker 2: the National Oceanic and Atmospheric Administration or NOAH, hosts a

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Speaker 2: fish fry every June for about a thousand people or so.

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Speaker 2: This began in nineteen seventy five and was punnily called

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Speaker 2: Friday's Fish Fry after a man by the name of

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Speaker 2: Paul Friday, who was one of the originators. Anyway, it's

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Speaker 2: always focused on presenting tasty iterations of underutilized seafood. It

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Speaker 2: took a couple of years off for COVID, but it's

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Speaker 2: supposedly back and open to the public again this year,

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Speaker 2: perhaps under its new name NOAH Sustainable Seafood Celebration. Woh

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Speaker 2: so it's nice, which is a tongue twister, but lovely. Yeah, yeah,

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Speaker 2: Seafood Celebration. Yeah, Sustainable Seafood Celebration. Great, Okay. And then

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Speaker 2: the McDonald's franchise that came up with the file of

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Speaker 2: fish Sandwich, which is related. More on that later. In

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Speaker 2: Montfort Heights, Ohio, sells easily three times the number of

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Speaker 2: these fried fish sandwiches on good Friday than any other

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Speaker 2: day of the year. As of twenty twenty two, I

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Speaker 2: think that was some eight hundred and seventy two sandwiches

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Speaker 2: on Good Friday versus like two to three hundred on

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Speaker 2: any other given day. Wow. Yeah, more widely. A quarter

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Speaker 2: of all McDonald's filet fish say happen during Lent, which

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Speaker 2: is like forty days out of the year.

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Speaker 1: So yeah, which was very purposeful on McDonald's part. And

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Speaker 1: we will talk about that.

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Speaker 2: Yes.

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Speaker 1: Yeah, there's a lot of history, a lot of varying

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Speaker 1: history to go over.

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Speaker 2: Oh yeah, yes, and we are going to get into

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

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Speaker 2: break for a word from our sponsors, and we're back.

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Speaker 2: Thank you sponsor, Yes, thank you. Okay.

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Speaker 1: So I know we've talked about this before, but because

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Speaker 1: it's so important to this episode, just go over it again, huh.

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Speaker 1: The Christian tradition of fasting on Fridays to honor Jesus'

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Speaker 1: crucifixion on Good Friday goes back to at least the

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Speaker 1: first century CE. In the early days, the Catholic Church

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Speaker 1: ruled that Catholics should abstain from eating warm blooded meat

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Speaker 1: on Fridays as penance. For christ sacrifice, and one of

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Speaker 1: the first known historical instances of meat being mentioned in

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Speaker 1: conjunction with lent dates back to sometime between the third

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Speaker 1: and fourth century, when a religious historian detailed how during

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Speaker 1: the forty days of Lent, meat and meat products like

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Speaker 1: cheese and eggs were prohibited. After being elected in five

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Speaker 1: hundred ninety CE, Pope Gregory the First mentioned this practice,

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Speaker 1: and then the church made it official canon law in

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Speaker 1: twelve forty nine CE. However, cold blooded meat like fish

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Speaker 1: was allowed since after Jesus' resurrection he cooked his apostles fish.

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Speaker 1: I actually I'm not a Catholic. I don't think that

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Speaker 1: will surprise anybody. I had a very Catholic friend growing up.

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Speaker 1: My boyfriend ex boyfriend who I went to Wisconsin with

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Speaker 1: was very Catholic. So I read a lot about it

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Speaker 1: for this, but just to say.

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Speaker 2: This is what I read. Yeah, yeah, I also have

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Speaker 2: very little Catholic experience in my life, but so cool. Yeah,

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Speaker 2: it's where we're reporting on what we have read, y'all

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Speaker 2: write in. Also, I do understand that there are a

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Speaker 2: number of other Christian sects that over time have adopted

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Speaker 2: these rules.

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Speaker 1: Yes, and one of the reasons. I wanted to mention that, yeah,

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Speaker 1: I'm like reading Catholic works for this episode is because

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Speaker 1: I did find other sources that were saying different reasons

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Speaker 1: why people eat fish on Friday, and to me, it

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Speaker 1: sounds like maybe it started as one thing and then

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Speaker 1: it became like fish was cheaper in some areas, it

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Speaker 1: wasn't as hard to it wasn't as a painful thing

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Speaker 1: to give up as other meats. Yeah, I'm just saying like,

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Speaker 1: there's there are other schools of thought, but this is

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Speaker 1: kind of the main stream thing I read.

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Speaker 2: Also, also, knowing what I vaguely know from like our

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Speaker 2: butter episode, I feel positive that there was something to

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Speaker 2: do with taxes or tariffs or other monetary than just

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Speaker 2: like it was less expensive reasons.

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Speaker 1: But yes, yeah, yes, yeah, With that being said, stuff

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Speaker 1: separated separate from lent. The history of frying fish is

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Speaker 1: a very old history, especially in places where fish are

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Speaker 1: easily accessible. Again, you can see any of our fish

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Speaker 1: episodes Fish and Chips. Yes, so that was already going on.

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Speaker 1: But because this history was kind of a dense one,

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Speaker 1: I split it up differently than I would normally do,

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Speaker 1: So I wanted to start first with the history of

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Speaker 1: the Friday fish fright in Wisconsin in particular. Okay, yeah,

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Speaker 1: so let's talk about how that became such a tradition there.

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Speaker 1: So most sources indicate that the three main reasons that

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Speaker 1: this tradition took off in that state are Catholicism, prohibition,

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Speaker 1: and the availability of freshwater fish. So a lot of

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Speaker 1: the thousands of European families that settled in Wisconsin and

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Speaker 1: the eighteen hundreds were Polish and German Catholics. In fact,

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Speaker 1: the nineteen hundred records show one third of the state's population.

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Speaker 2: They were German.

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Speaker 1: So when European Catholics came to America, they brought this

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Speaker 1: practice of not eating warm blooded meat on Fridays with them.

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Speaker 1: But fish was allowed, so they brought that too. And

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Speaker 1: just a note also, we've mentioned a few other meats.

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Speaker 1: We've done a few episodes on other meats that have

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Speaker 1: been subject to this conversation, including alligator and frog legs.

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Speaker 1: Can you eat that on Fridays? Yeah, Durny Lents.

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Speaker 2: Yeah.

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Speaker 1: Also, of note, the indigenous peoples in this region had

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Speaker 1: practices of feeding their communities with large amounts of fish

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Speaker 1: for thousands of years. When the Europeans arrived, they picked

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Speaker 1: up the practice too because the fish were so plentiful,

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Speaker 1: so it was inexpensive, and it was fairly easy to

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Speaker 1: feed a lot of people with the fish, which fit

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Speaker 1: in with their religious beliefs. So there's that piece, Okay.

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Speaker 1: The other piece, Prohibition also comes up in a lot

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Speaker 1: of episodes. So during Prohibition, a lot of taverns in

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Speaker 1: Wisconsin used the states readily available and cheap freshwater fish

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Speaker 1: in fry dishes in order to survive financially without alcohol.

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Speaker 1: Because at the time in the state there were already

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Speaker 1: a lot of breweries and there may have been some

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Speaker 1: beer sold under the table of these establishments to go

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Speaker 1: with the fish fry. So this is when the Friday

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Speaker 1: fish fry really took root in the state. Locally, caught

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Speaker 1: perch was a bunch inexpensive, so much so that, according

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Speaker 1: to some sources, a few establishments offered free fried.

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Speaker 2: Fish with the purchase of a beele.

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Speaker 1: Yeah, At some point during the nineteen forties and fifties,

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Speaker 1: local Wisconsin restauranteurs introduced the idea of all you can

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Speaker 1: eat family style fish fries, and many other restaurants followed

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Speaker 1: their lead. So it was a pretty popular thing this point.

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Speaker 1: You can have beer again legally. But with all of

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Speaker 1: this popularity, this led to over harvesting of the fish

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Speaker 1: in local waterways. When commercial interest really got underway in

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Speaker 1: the early twentieth century, overfishing led to significant decline and

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Speaker 1: near extinction of some fish, like the lake trout and

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Speaker 1: whitefish that were used popularly in fish fries. To address this,

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Speaker 1: the Great Lakes Fishery Commission formed in nineteen fifty four

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Speaker 1: to protect and manage the fish populations from things like

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Speaker 1: overfishing and invasive species, which had become a problem to

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Speaker 1: at that point and are still a problem. We'll talk

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Speaker 1: about that later. Sometime during the nineteen sixties, the rules

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Speaker 1: for Catholics around eating meat on Fridays changed, instead limited

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Speaker 1: to Fridays during light so instead of like a year

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Speaker 1: round thing, just during Lent. But by then the idea

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Speaker 1: of going out for fish on Fridays was already enshrined

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Speaker 1: in the minds of Wisconsin. Its like it was if

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Speaker 1: thing they looked forward to, they actually doing it, so

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Speaker 1: they continue doing it. So the tradition is still alive

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Speaker 1: and well, but climate change is having an impact on it.

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Speaker 1: As Wisconsin's lakes warm, more invasive species take hold, and

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Speaker 1: the populations of fish like perch, whitefish, and lake trout

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Speaker 1: commonly used in these fish fries are declining.

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Speaker 2: Yeah, recently, some locals have been trying to help lessen

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Speaker 2: climate change by recycling Friday fry oil into biodiesel. A

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Speaker 2: public radio station out of Missouri, KBIA ran a story

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Speaker 2: in twenty sixteen about a few people and organizations in

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Speaker 2: Nebraska gathering thousands of gallons of restaurant and church fish

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Speaker 2: fry oil or recycling. Pretty cool, But of course they

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Speaker 2: are not the only folks working on it. There are

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Speaker 2: all kinds of research and programs bent towards improving conditions

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Speaker 2: for native fish. But that's other episodes that is.

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Speaker 1: And also, I know I said it earlier, I'll say

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Speaker 1: it again. Other states in this region do this too,

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Speaker 1: and I've read really fun differences between like what Pennsylvania

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Speaker 1: has as their side this state.

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Speaker 2: So yeah, just to say, the Great Lakes region in

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Speaker 2: general is pretty big on this concept from what I

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Speaker 2: can tell, But Wisconsin frequently gets called out specifically. Yes,

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Speaker 2: they got a lot of tradition by or lauded specifically,

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Speaker 2: I should say, not like that all out you Wisconsin.

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Speaker 1: But I wanted to reemphasize that because now we're moving

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Speaker 1: to a different region. So let us talk about fish

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Speaker 1: fry traditions in the South. So just like in Wisconsin

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Speaker 1: and other northern states that do this, Southern fish fries

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Speaker 1: have roots with the indigenous people of the region, who

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Speaker 1: would fry up a bunch of fish for their community.

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Speaker 1: For enslaved peoples, forcibly moved to the southern US, fish

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Speaker 1: was one of the few things that they could catch

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Speaker 1: themselves without retribution, especially in the Mississippi Delta where catfish

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Speaker 1: were everywhere.

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Speaker 2: But in Georgia it.

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Speaker 1: Was Tilapia, and other states like Tennessee or Alabama it

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Speaker 1: may have been Swi or Whiting. According to Tasting Table,

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Speaker 1: life for the enslaved generally slowed down on Saturday evenings,

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Speaker 1: allowing time to go fishing and to share the bounty

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Speaker 1: amongst enslaved communities in Saturday fish fries. But after the

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Speaker 1: Great Emancipation and the Great Migration, these traditions spread throughout

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Speaker 1: the country and eventually these Saturday fish fries moved to Fridays.

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Speaker 2: Yeah. I suspect that a as the industrial work week

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Speaker 2: became a thing, and b as As the migration occurred,

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Speaker 2: these disparate but similar traditions dovetailed, especially in southern areas

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Speaker 2: like New Orleans with Catholic populations.

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Speaker 1: Right, and many Black Americans opened restaurants based on fish fry.

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Speaker 1: I found a lot of restaurants in Atlanta.

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Speaker 2: Whe I was like, yep, yep, yep, fish and grits, y'all.

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Speaker 1: So modernly, these fish fries are still popular in the South,

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Speaker 1: and in particular in black communities, and in particular in

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Speaker 1: the summer and fall, from what I read, and they

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Speaker 1: are communal events. They are these things that you come

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Speaker 1: out and you have these hangouts, meetups, ketchups with people,

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Speaker 1: and so I love that that is part of it,

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Speaker 1: that this is another example of something that is more

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Speaker 1: than just a food, Like the fish fry is more

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Speaker 1: than just a.

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Speaker 2: Food, absolutely, yeah. Yeah, it's a community. Yeah yeah.

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Speaker 1: But that being said, again we're focusing on those two regions. Listeners,

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Speaker 1: please let us know if you've been to these things,

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Speaker 1: if you've done them, if you have different things in

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Speaker 1: your region. Oh yeah, But that being said, we did

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Speaker 1: want to talk about McDonald's a second, because I just

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Speaker 1: remembered we'd mentioned this in a past episode, and I

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Speaker 1: had to know more. So, yes, the file of Fish.

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Speaker 1: So when the company noticed a drop of orders, specifically

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Speaker 1: a franchisey noticed a drop of orders for their burgers

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Speaker 1: on Fridays related to religious reasons, they wanted to introduce

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Speaker 1: another menu option to cover that loss. Here we go

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Speaker 1: the Fley of Fish. But okay, a little more context.

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Speaker 1: This was the brainchild of a McDonald's franchise owner, Lou

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Speaker 1: Groen in nineteen sixty two around Cincinnati, Ohio. He got

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Speaker 1: the idea when he realized that Catholics of standing from

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Speaker 1: meat on Fridays was hurting his bottom line because his

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Speaker 1: location was located in a heavily Catholic neighborhood and a

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Speaker 1: nearby restaurant offering fish options was knocking them out of

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Speaker 1: the park during this time. So originally McDonald's founder Ray

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Speaker 1: Kroc hated the idea, believing that fish would stink up

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Speaker 1: their restaurants. And here is a quote from his book

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Speaker 1: about it. Hell no, I don't care if the Pope

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Speaker 1: himself comes to Cincinnati. He can eat hamburgers like everybody else.

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Speaker 2: We are not going to.

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Speaker 1: Stink up our restaurants with any of your damned fish.

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Speaker 2: Wow.

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Speaker 3: The Pope can eat hamburgers like everybody else.

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Speaker 2: Right, coming in hot every time.

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Speaker 1: Really, he really did, he really did. But he eventually

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Speaker 1: did relent when the File of Fish won in a

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Speaker 1: sandwich contest against crocs idea the Hula Burger, which was

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Speaker 1: like a grilled pineapple and cheese sandwich.

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Speaker 2: And it won easily. Yeah, the the File of Fish

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Speaker 2: outsold the Hula Burger three hundred and fifty two six.

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Speaker 2: That's a substantial loss. That is yep.

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Speaker 1: You know, as the numbers keep coming in and you're like,

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Speaker 1: at first you have hope.

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Speaker 2: Then as it goes on you're like, oh, miscalculation.

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Speaker 1: Yeah, well yes, the Flag of Fish one. And when

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Speaker 1: it went nationwide in nineteen sixty five, it was the

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Speaker 1: first non hamburger sandwich added to McDonald's menu. I read

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Speaker 1: somewhere it was like the first. It was confusing to

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Speaker 1: me because I was like, well, there's French fries.

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Speaker 2: But anyway, it was a big deal. Yeah. I think

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Speaker 2: it might have been like the first new addition to

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Speaker 2: the menu in basically ever and basically ever. Yeah. And then,

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Speaker 2: because our culture is a snake eating its own tail,

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Speaker 2: lots of places that do, like local places that are

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Speaker 2: not McDonald's that do Friday fish fries now include options

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Speaker 2: to get your fish as a sandwich with cheese and

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Speaker 2: tartar sauce. So oh wow, you gotta love it. Yeah.

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Speaker 1: I feel like when I did it in Wisconsin, I

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Speaker 1: just ate. I just ate the fish and the fries,

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Speaker 1: and it was glorious. But I'd like a sandwich too,

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Speaker 1: you know.

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Speaker 2: Oh yeah, sure, yeah, fred fish sandwich delicious so good.

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Speaker 1: Gosh, Well, listeners, we really would love to hear from

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Speaker 1: you about this. Mm hmmm if you have experience with it,

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Speaker 1: regional differences.

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Speaker 2: Oh yeah, what are your favorite side dishes, what your

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Speaker 2: favorite seasonings are? I need to know all about.

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Speaker 1: It, yes, please, But I think that's what we have

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Speaker 1: to say about the Friday fish fry for now.

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

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Speaker 2: listener mail for you, though, and we are going to

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

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

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Speaker 2: And we're back. Thank you sponsor, Yes, thank you, and

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Speaker 2: we're back with this sh is yah yah.

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Speaker 1: Well, Matt wrote, this is my first time ever writing

432
00:29:30,400 --> 00:29:33,560
Speaker 1: into a podcast. I have been listening to you since

433
00:29:33,600 --> 00:29:35,840
Speaker 1: the beginning of the food stuff days and enjoy all

434
00:29:35,840 --> 00:29:39,000
Speaker 1: of your episodes. They are informative and the friendship you

435
00:29:39,080 --> 00:29:41,680
Speaker 1: two share makes them so much more fun. With every

436
00:29:41,720 --> 00:29:45,720
Speaker 1: nerdy dangit, I am many weeks behind at this point,

437
00:29:45,760 --> 00:29:48,520
Speaker 1: but I have been binging to catch up. I am

438
00:29:48,520 --> 00:29:51,720
Speaker 1: writing in after finishing the replay of the Saracha episode

439
00:29:52,080 --> 00:29:56,600
Speaker 1: and listening to the drama that has unfolded. I personally

440
00:29:56,880 --> 00:29:59,840
Speaker 1: have never actually had the hoi funk version, as I

441
00:29:59,840 --> 00:30:02,960
Speaker 1: am not typically a hot sauce fan. However, a few

442
00:30:03,000 --> 00:30:05,840
Speaker 1: years ago I received a sample bottle of Yellow Bird

443
00:30:06,080 --> 00:30:10,160
Speaker 1: organic siracha through a friend and became obsessed, so much

444
00:30:10,200 --> 00:30:12,800
Speaker 1: so that I would order two twenty ounce bottles at

445
00:30:12,840 --> 00:30:16,160
Speaker 1: a time. I have also gifted many a bottle to

446
00:30:16,240 --> 00:30:19,640
Speaker 1: friends and family to spread my love for it, many

447
00:30:19,640 --> 00:30:23,600
Speaker 1: of which have purchased additional bottles after their gift ran out.

448
00:30:24,280 --> 00:30:28,360
Speaker 1: I know you love an opinion. So the interesting thing

449
00:30:28,600 --> 00:30:31,720
Speaker 1: is I prefer the organic to the non organic, and

450
00:30:31,760 --> 00:30:35,840
Speaker 1: I am not normally a buy everything organic person. If anything,

451
00:30:36,000 --> 00:30:40,920
Speaker 1: I purposely avoid the higher prices on organic. However, I

452
00:30:41,000 --> 00:30:43,560
Speaker 1: did once get a bottle of the non organic yellow

453
00:30:43,560 --> 00:30:46,280
Speaker 1: Bird siracha as the organic was not available at my

454
00:30:46,360 --> 00:30:50,040
Speaker 1: local store, and it's just not the same. It is

455
00:30:50,160 --> 00:30:52,920
Speaker 1: clearly a different recipe. I do not know if they

456
00:30:53,000 --> 00:30:57,080
Speaker 1: cannot source everything organic, so they changed the recipe. But

457
00:30:57,120 --> 00:30:59,640
Speaker 1: the non organic one is watery and the flavor is

458
00:30:59,760 --> 00:31:03,120
Speaker 1: just slightly off. Don't get me wrong. I finished the bottle.

459
00:31:03,160 --> 00:31:05,880
Speaker 1: It was still great, just not as amazing as the

460
00:31:06,040 --> 00:31:09,080
Speaker 1: organic one. One of my favorite snacks is still some

461
00:31:09,120 --> 00:31:11,600
Speaker 1: crackers and cheese with just a doll up of Yellow

462
00:31:11,640 --> 00:31:13,080
Speaker 1: Bird organic Suracha.

463
00:31:13,800 --> 00:31:14,640
Speaker 2: Delicious.

464
00:31:15,120 --> 00:31:17,320
Speaker 1: I hope that this was not too long and rambling

465
00:31:17,400 --> 00:31:20,360
Speaker 1: and you got some sort of joy reading it. Either way.

466
00:31:20,480 --> 00:31:23,240
Speaker 1: Thank you for the podcast. I learned something new every

467
00:31:23,280 --> 00:31:24,000
Speaker 1: time I listen.

468
00:31:24,600 --> 00:31:29,240
Speaker 2: Oh you, Yeah, we welcome, Welcome to writing into podcasts,

469
00:31:29,280 --> 00:31:32,480
Speaker 2: Welcome to our box. Thank you. Oh my gosh. We

470
00:31:32,560 --> 00:31:36,360
Speaker 2: do love an opinion, and this is a great one.

471
00:31:36,600 --> 00:31:40,720
Speaker 2: Hot sauce right, so especially hot. I don't think I've

472
00:31:40,760 --> 00:31:42,880
Speaker 2: had that brand, but I'm going to look for it.

473
00:31:43,960 --> 00:31:47,120
Speaker 1: Yeah, I don't think I've had that one either. Oh

474
00:31:47,160 --> 00:31:49,520
Speaker 1: my gosh, I just love hot Sauce so much. I

475
00:31:49,520 --> 00:31:51,640
Speaker 1: need to look to this. I've been going through, like

476
00:31:52,160 --> 00:31:54,680
Speaker 1: I know, I go through like waves of this and

477
00:31:55,000 --> 00:31:56,880
Speaker 1: listeners have heard me go through it. But I'm going

478
00:31:56,920 --> 00:31:59,280
Speaker 1: through a phase where I'm adding hot sauce to everything again,

479
00:31:59,360 --> 00:32:02,680
Speaker 1: even things that should probably be better without it, just.

480
00:32:04,120 --> 00:32:06,520
Speaker 2: For the feeling, just to feel something, Yeah.

481
00:32:06,680 --> 00:32:10,040
Speaker 1: Just to feel something in my gold head heart. I

482
00:32:10,160 --> 00:32:11,160
Speaker 1: just love it so much.

483
00:32:14,160 --> 00:32:14,720
Speaker 2: But I do.

484
00:32:14,800 --> 00:32:17,480
Speaker 1: I have a ton, but I'm always looking for more.

485
00:32:17,640 --> 00:32:19,480
Speaker 1: So thank you. Well.

486
00:32:19,480 --> 00:32:21,440
Speaker 2: I mean, the thing is is that different hot sauces

487
00:32:21,480 --> 00:32:24,840
Speaker 2: go so well with different things. I mean, mm hmmm.

488
00:32:27,880 --> 00:32:32,440
Speaker 1: I made my gumbo for Marti Grass recently and I

489
00:32:32,480 --> 00:32:36,760
Speaker 1: really debated and and gumbo fishonados can yell at me,

490
00:32:36,800 --> 00:32:38,720
Speaker 1: but I really debated on what hot sauce I wanted

491
00:32:38,720 --> 00:32:40,440
Speaker 1: to put in it because I wanted a hot sauce

492
00:32:40,480 --> 00:32:44,960
Speaker 1: in it, Okay saying what it was because no, no, no,

493
00:32:45,080 --> 00:32:48,280
Speaker 1: I probably won't it was from It's pretty normal. But

494
00:32:50,520 --> 00:32:53,160
Speaker 1: I yeah, it's true, like you have to plan out

495
00:32:53,600 --> 00:32:56,760
Speaker 1: sometimes I want a hot sauce that I know won't

496
00:32:56,800 --> 00:32:59,320
Speaker 1: go with the thing I'm eating, and I let my

497
00:32:59,800 --> 00:33:05,840
Speaker 1: wan override my senses, my knowledge, and then I usually

498
00:33:05,880 --> 00:33:06,400
Speaker 1: regret it.

499
00:33:06,640 --> 00:33:09,240
Speaker 2: Yeah, yeah, I've done that a few times for sure.

500
00:33:09,360 --> 00:33:11,920
Speaker 2: And yeah, then I was kind of like, get your

501
00:33:11,960 --> 00:33:15,280
Speaker 2: life together, Lauren, Like come on, come on, vogel Bomb, like,

502
00:33:15,280 --> 00:33:19,080
Speaker 2: what are you doing choose the appropriate hot sauce for

503
00:33:19,120 --> 00:33:22,400
Speaker 2: a dish. Yeah, I'm on.

504
00:33:22,360 --> 00:33:25,320
Speaker 1: A real kick with this point really hot, really hot

505
00:33:25,360 --> 00:33:27,960
Speaker 1: hot sauce right now. And of course every time I

506
00:33:27,960 --> 00:33:29,840
Speaker 1: add it to something, I'm like, wow, that was too hot,

507
00:33:29,920 --> 00:33:33,000
Speaker 1: Like yes, why.

508
00:33:32,760 --> 00:33:34,480
Speaker 2: Do you do this over? And you're like, that's the

509
00:33:34,520 --> 00:33:37,160
Speaker 2: point of it. It's too hot here we are exactly

510
00:33:37,240 --> 00:33:39,200
Speaker 2: it should be relegated to certain.

511
00:33:42,560 --> 00:33:45,880
Speaker 1: But anyway, yes, thank you, yes, yeah, the recommendation, I'm

512
00:33:45,880 --> 00:33:46,880
Speaker 1: going to look for it as well.

513
00:33:47,320 --> 00:33:49,280
Speaker 2: And that is actually one of that issue that you

514
00:33:49,320 --> 00:33:50,760
Speaker 2: were having is one of the reasons that I like

515
00:33:50,840 --> 00:33:55,920
Speaker 2: saracha because it's a relatively gentle heat. Yes, it goes

516
00:33:55,960 --> 00:33:58,560
Speaker 2: with yeah, yeah, it's got a little bit sweetness that

517
00:33:58,600 --> 00:34:03,480
Speaker 2: cuts it. Anyway, Eric wrote the papaya episode today reminded

518
00:34:03,480 --> 00:34:06,000
Speaker 2: me to check the store when I went tonight. Yep,

519
00:34:06,080 --> 00:34:08,120
Speaker 2: they had cut pieces back on the shelf, so I

520
00:34:08,200 --> 00:34:10,680
Speaker 2: had to pick them up. Always enjoyed papaya, but always

521
00:34:10,680 --> 00:34:12,799
Speaker 2: seemed to forget about it. I also never realized there

522
00:34:12,800 --> 00:34:16,160
Speaker 2: were so many varieties With the one statement you made.

523
00:34:16,200 --> 00:34:18,920
Speaker 2: I thought of a crossover a mutual episode with the

524
00:34:18,920 --> 00:34:21,720
Speaker 2: stuff they don't want you to know. Crue what happens

525
00:34:21,760 --> 00:34:29,040
Speaker 2: when you recklessly google fruit? The Escaffie stories interesting. Had

526
00:34:29,080 --> 00:34:31,080
Speaker 2: heard the name, but had not really heard any of

527
00:34:31,120 --> 00:34:34,359
Speaker 2: the detail around it or what was contributed. I only

528
00:34:34,360 --> 00:34:36,120
Speaker 2: worked in a pizza place, so I can't speak to

529
00:34:36,160 --> 00:34:38,680
Speaker 2: what happens in larger kitchens, but even there we had

530
00:34:38,719 --> 00:34:41,839
Speaker 2: specific things we did for things, how to top, how

531
00:34:41,840 --> 00:34:45,239
Speaker 2: to place, how to turn, etc. Definitely ran smoothly, and

532
00:34:45,320 --> 00:34:47,560
Speaker 2: when I go back home, I always visit and see

533
00:34:47,600 --> 00:34:50,840
Speaker 2: how things still run the same. Why mess with what works?

534
00:34:51,239 --> 00:34:53,200
Speaker 2: A shout out to Pet and Mike for that summer

535
00:34:53,280 --> 00:34:57,600
Speaker 2: learning experience and in response to the listener mail black

536
00:34:57,640 --> 00:35:03,799
Speaker 2: olive fingers for the win. Indeed absolutely right.

537
00:35:05,840 --> 00:35:12,680
Speaker 1: Yes, well interestingly one recklessly googling fruit.

538
00:35:13,440 --> 00:35:14,239
Speaker 2: I don't know about that.

539
00:35:14,400 --> 00:35:22,160
Speaker 1: But our friend and co worker Ben Bolin occasionally reaches

540
00:35:22,160 --> 00:35:24,760
Speaker 1: out to us and is like, let's do an episode

541
00:35:24,800 --> 00:35:27,560
Speaker 1: again soon, And yeah, he just reached out to us,

542
00:35:27,600 --> 00:35:29,400
Speaker 1: so hopefully that will happen in one way or another.

543
00:35:31,600 --> 00:35:36,160
Speaker 1: We had a great time talking about Ranch, something that

544
00:35:36,200 --> 00:35:41,080
Speaker 1: he and I bonded over. Not liking, but yes, so

545
00:35:41,160 --> 00:35:44,400
Speaker 1: hopefully that will happen. We do love doing those crossovers.

546
00:35:45,360 --> 00:35:47,960
Speaker 1: I also thought this was interesting because I know I've

547
00:35:47,960 --> 00:35:52,960
Speaker 1: talked to you about this, Lauren, but regarding kind of

548
00:35:53,000 --> 00:35:58,480
Speaker 1: working in kitchens and these sort of militaristic organized layouts

549
00:35:58,480 --> 00:36:01,839
Speaker 1: of them. You and I started discussing the TV show

550
00:36:01,920 --> 00:36:04,600
Speaker 1: The Bear, and I'm saying, like it stressed me out

551
00:36:04,640 --> 00:36:06,359
Speaker 1: and made me never want to eat at a restaurant again.

552
00:36:06,719 --> 00:36:08,200
Speaker 2: No, not, the.

553
00:36:08,200 --> 00:36:12,719
Speaker 1: Show is really good, like guys, Yeah, but I recently

554
00:36:13,400 --> 00:36:14,839
Speaker 1: talked to a friend about it.

555
00:36:15,719 --> 00:36:17,040
Speaker 2: She had a whole different.

556
00:36:16,719 --> 00:36:20,200
Speaker 1: Read on it, and it was so fascinating where she

557
00:36:20,320 --> 00:36:23,239
Speaker 1: was like, no, that made me feel comfort that it

558
00:36:23,320 --> 00:36:27,520
Speaker 1: was so organized in this way, and it just made

559
00:36:27,560 --> 00:36:32,120
Speaker 1: me I've just been thinking about it, pondering this. I mean,

560
00:36:32,560 --> 00:36:35,200
Speaker 1: we won't go into what happens in the show, but

561
00:36:35,280 --> 00:36:37,399
Speaker 1: I guess it was just interesting to me that she

562
00:36:37,960 --> 00:36:39,640
Speaker 1: was sort of like, oh, no, I put it on

563
00:36:39,680 --> 00:36:40,839
Speaker 1: as a comfort show, and I was.

564
00:36:40,760 --> 00:36:45,560
Speaker 2: Like, what, yeah, coming from coming from industry like my

565
00:36:45,680 --> 00:36:48,800
Speaker 2: dad was industry. I have not watched that show yet

566
00:36:48,840 --> 00:36:55,799
Speaker 2: because these stressful parts of it sound very, very very

567
00:36:55,840 --> 00:36:58,520
Speaker 2: stressful to me. And there's something that I am very

568
00:36:58,640 --> 00:37:03,000
Speaker 2: familiar with, having that family history and lots of friends

569
00:37:03,040 --> 00:37:05,759
Speaker 2: who are still in the industry to this day. So

570
00:37:06,800 --> 00:37:09,560
Speaker 2: I'm just like, I'm gonna, I'm gonna. I understand it's

571
00:37:09,719 --> 00:37:12,480
Speaker 2: a good show. I understand that I will end up

572
00:37:12,480 --> 00:37:16,560
Speaker 2: liking it, but I just haven't felt like subjecting myself

573
00:37:16,640 --> 00:37:18,840
Speaker 2: to like extra stress.

574
00:37:23,840 --> 00:37:26,719
Speaker 1: It's also funny because I remember when I talked about

575
00:37:26,719 --> 00:37:29,120
Speaker 1: it to you, I was like, oh, I don't.

576
00:37:29,520 --> 00:37:31,640
Speaker 2: And I swear to god listeners.

577
00:37:31,680 --> 00:37:33,000
Speaker 1: I did not know this was a thing when I

578
00:37:33,000 --> 00:37:35,280
Speaker 1: said this to Lauren, but I was like, I don't

579
00:37:35,280 --> 00:37:40,399
Speaker 1: think it's a comedy. Apparently that's a huge controversy and

580
00:37:40,520 --> 00:37:43,359
Speaker 1: like kind of a meme what you talked about when

581
00:37:43,400 --> 00:37:45,480
Speaker 1: you came on to stuff. Mo've never told you to

582
00:37:45,520 --> 00:37:48,279
Speaker 1: talk about Diehard not being a Christmas movie. I didn't

583
00:37:48,320 --> 00:37:52,600
Speaker 1: know that was a thing I.

584
00:37:51,000 --> 00:37:58,359
Speaker 3: But I stepped in it unintentionally. I mean, it's got

585
00:37:58,360 --> 00:38:01,160
Speaker 3: funny moments. Would call it a comedy, but.

586
00:38:01,160 --> 00:38:06,960
Speaker 2: That I'll step up, maybe argument dramatic comedy. Perhaps genres

587
00:38:06,960 --> 00:38:10,720
Speaker 2: are strange, I'll say that a black comedy. Maybe. I

588
00:38:11,239 --> 00:38:16,040
Speaker 2: having not watched it again, I can't ye know personally. Yeah, London, Well,

589
00:38:16,080 --> 00:38:16,360
Speaker 2: it was.

590
00:38:16,360 --> 00:38:21,719
Speaker 4: A huge debate happening, and I did not know about it,

591
00:38:22,760 --> 00:38:27,120
Speaker 4: but I do again, I do think genrezred sometimes difficult

592
00:38:27,200 --> 00:38:36,120
Speaker 4: opind on So sure, yeah, anyway, one day we'll revisit perhaps.

593
00:38:36,280 --> 00:38:41,200
Speaker 1: But thank you too both of these listeners for writing in.

594
00:38:41,400 --> 00:38:43,359
Speaker 1: If you would like to write to us, you can.

595
00:38:43,480 --> 00:38:46,200
Speaker 1: Our email is hello at savorpod dot com.

596
00:38:46,400 --> 00:38:49,719
Speaker 2: We're also on social media. You can find us on Twitter, Facebook,

597
00:38:49,760 --> 00:38:52,440
Speaker 2: and Instagram at saber pod, and we do hope to

598
00:38:52,480 --> 00:38:54,960
Speaker 2: hear from you. Savor is production of I Heart Radio.

599
00:38:55,080 --> 00:38:57,200
Speaker 2: For more podcasts from my Heart Radio, you can visit

600
00:38:57,239 --> 00:39:00,480
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

601
00:39:00,480 --> 00:39:03,440
Speaker 2: your favorite shows. Thanks as always to our super producers

602
00:39:03,520 --> 00:39:06,200
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

603
00:39:06,239 --> 00:39:07,919
Speaker 2: and we hope that lots more good things are coming

604
00:39:08,000 --> 00:39:15,920
Speaker 2: your way