1 00:00:09,080 --> 00:00:11,360 Speaker 1: Hello, and welcome to Savor Prediction of iHeart Radio. 2 00:00:11,400 --> 00:00:13,760 Speaker 2: I'm Annie Reese and I'm morn vocal Bum and today 3 00:00:13,800 --> 00:00:15,920 Speaker 2: we have an episode for you about shortbread. 4 00:00:16,840 --> 00:00:21,040 Speaker 1: Yes, yes, indeed, was there any particular reason this was 5 00:00:21,079 --> 00:00:22,160 Speaker 1: on your mind? Line? 6 00:00:22,440 --> 00:00:27,120 Speaker 2: Uh no, no except for the part where So what 7 00:00:27,520 --> 00:00:30,000 Speaker 2: got me thinking about this was that I was on 8 00:00:30,000 --> 00:00:34,680 Speaker 2: one of my rabbit holes of topic searches and I 9 00:00:34,800 --> 00:00:39,360 Speaker 2: was I don't know what spurred it, but I was like, 10 00:00:40,000 --> 00:00:44,559 Speaker 2: what about those cookie tins, you know, like the Danish 11 00:00:44,560 --> 00:00:47,519 Speaker 2: butter cookie tins, the blue ones that sewing supplies are 12 00:00:47,520 --> 00:00:51,559 Speaker 2: in and sometimes butter cookies. What's up with those? And 13 00:00:51,560 --> 00:00:54,400 Speaker 2: then I was like, oh, shortbread? And then shortbread seemed 14 00:00:54,440 --> 00:00:56,200 Speaker 2: like a better topic, So that's what I went on. 15 00:00:57,440 --> 00:01:03,320 Speaker 1: Okay, okay, those tins are useful for they have an afterlife. 16 00:01:03,480 --> 00:01:07,320 Speaker 1: Oh yeah, yes, yes, yes, yes, I mean it is 17 00:01:09,080 --> 00:01:14,200 Speaker 1: around Gallantine's Day, Valentine's Day. Yeah, short bread could fit 18 00:01:14,280 --> 00:01:17,600 Speaker 1: into their Sure, I definitely associate it more with the 19 00:01:17,720 --> 00:01:26,800 Speaker 1: holidays like Christmas. They're not super common in my life, 20 00:01:26,800 --> 00:01:28,120 Speaker 1: but I'd say Christmas. 21 00:01:28,240 --> 00:01:31,480 Speaker 2: Yeah, yeah. I don't have a strong tradition of shortbread 22 00:01:31,560 --> 00:01:34,080 Speaker 2: for any particular holiday, but I do like them. I 23 00:01:34,120 --> 00:01:34,880 Speaker 2: love a shortbread. 24 00:01:35,800 --> 00:01:38,760 Speaker 1: I do love a short bread, and I do love 25 00:01:38,840 --> 00:01:42,400 Speaker 1: the tin. I think the tin is part of the 26 00:01:42,440 --> 00:01:43,080 Speaker 1: whole thing. 27 00:01:43,680 --> 00:01:47,200 Speaker 2: Yeah, it's like a bonus gift, right, Yeah, Yeah, I 28 00:01:47,240 --> 00:01:47,640 Speaker 2: think so. 29 00:01:48,480 --> 00:01:52,840 Speaker 1: I think so. Well. You can see our past episodes 30 00:01:52,880 --> 00:01:58,040 Speaker 1: on Tea Time. That was a good one. I wrote 31 00:01:58,080 --> 00:02:03,640 Speaker 1: down biscuits and it's confusing as we've talked about linguistically. Yeah, 32 00:02:03,680 --> 00:02:05,560 Speaker 1: but I do think our episode we did on what 33 00:02:05,600 --> 00:02:09,600 Speaker 1: we call American like Southern biscuits. Yeah, have a little 34 00:02:09,600 --> 00:02:15,040 Speaker 1: bit of credence here. Yeah. Various cookies that we've done, 35 00:02:15,120 --> 00:02:16,160 Speaker 1: which again. 36 00:02:17,320 --> 00:02:21,400 Speaker 2: Different term, right, Yeah, so like along the cookie line 37 00:02:21,520 --> 00:02:27,160 Speaker 2: of piscotti, maybe animal crackers. Our Cadbury episode overlaps a 38 00:02:27,200 --> 00:02:29,360 Speaker 2: tiny bit girl Scout cookies. 39 00:02:29,400 --> 00:02:33,840 Speaker 1: Sure yeah, all kinds of places to go if you 40 00:02:33,880 --> 00:02:38,079 Speaker 1: want another rabbit hole after this. But I guess that 41 00:02:38,120 --> 00:02:45,200 Speaker 1: brings us to our question. Sure, shortbread what is it? 42 00:02:45,800 --> 00:02:49,520 Speaker 2: Well? Shortbread is a type of cookie made from often 43 00:02:49,919 --> 00:02:53,120 Speaker 2: just flour, butter, and sugar that are mixed together to 44 00:02:53,160 --> 00:02:55,639 Speaker 2: form a dough that's rolled or pressed flat and then 45 00:02:55,680 --> 00:02:59,880 Speaker 2: baked a golden brown to create a rich, crisp, crumbly 46 00:03:00,000 --> 00:03:02,720 Speaker 2: They're not too sweet baked good that that just kind 47 00:03:02,720 --> 00:03:06,280 Speaker 2: of melts as you eat it. It can come in 48 00:03:06,400 --> 00:03:09,520 Speaker 2: different shapes, but generally in small sizes of like just 49 00:03:09,560 --> 00:03:11,880 Speaker 2: a couple bites per cookie. Because they are so rich 50 00:03:11,919 --> 00:03:16,040 Speaker 2: and crumbly. They can have additional flavorings like vanilla or lemon, 51 00:03:16,280 --> 00:03:20,360 Speaker 2: or mixin's like almonds or citrus peel toppings like a 52 00:03:20,480 --> 00:03:22,680 Speaker 2: like a dip in chocolate, or a squeege of jam, 53 00:03:23,200 --> 00:03:27,040 Speaker 2: maybe just a sprinkle of granulated or powdered sugar. They're 54 00:03:27,080 --> 00:03:29,959 Speaker 2: served as a snack or dessert, often with tea or coffee, 55 00:03:30,000 --> 00:03:33,000 Speaker 2: and are a popular like treat and or gift around 56 00:03:33,040 --> 00:03:36,960 Speaker 2: winter holidays. In some cultures, there's sort of there's sort 57 00:03:37,000 --> 00:03:39,760 Speaker 2: of a distilled essence of a cookie, like a like 58 00:03:39,800 --> 00:03:44,440 Speaker 2: a real showcase of why just flour and butter and 59 00:03:44,520 --> 00:03:52,680 Speaker 2: sugar drive so much human interest. They're they're ephemeral but satisfying, 60 00:03:53,160 --> 00:03:55,560 Speaker 2: like like reading the first page of. 61 00:03:55,520 --> 00:03:56,240 Speaker 1: A good book. 62 00:03:57,480 --> 00:04:02,680 Speaker 2: M yeah, yeah, you could do that with short bread. 63 00:04:04,720 --> 00:04:09,680 Speaker 1: Yeah exactly, Get some tea, yeah, oh yes, just don't 64 00:04:09,720 --> 00:04:11,480 Speaker 1: got a great time, right, just don't. 65 00:04:11,280 --> 00:04:14,920 Speaker 2: Get the pages all greasy anyway. Okay, so this is 66 00:04:15,040 --> 00:04:19,240 Speaker 2: not an episode about every type of like butter cookie ever, 67 00:04:20,760 --> 00:04:24,400 Speaker 2: because there's a lot of those around the world, and 68 00:04:24,440 --> 00:04:26,560 Speaker 2: which we're gonna talk about a little bit later on. 69 00:04:26,800 --> 00:04:33,400 Speaker 2: But yes, so specifically shortbread, all right, when you're making 70 00:04:33,480 --> 00:04:36,920 Speaker 2: anything with such a straightforward list of ingredients, your your 71 00:04:36,960 --> 00:04:40,520 Speaker 2: proportions and how you combine them really matter, perhaps obviously, 72 00:04:41,520 --> 00:04:44,520 Speaker 2: And there are different schools of shortbread, like how thin 73 00:04:44,640 --> 00:04:47,120 Speaker 2: or thick you like it, whether you roll out the 74 00:04:47,160 --> 00:04:49,719 Speaker 2: dough or press it into a pan like a cookie crust, 75 00:04:49,839 --> 00:04:53,240 Speaker 2: or press it into shapes with a cookie press, how 76 00:04:53,320 --> 00:04:55,960 Speaker 2: crispy versus tender should be, should they be a little 77 00:04:55,960 --> 00:05:00,400 Speaker 2: bit sandy. On an even more delightfully pandantic level, there's 78 00:05:00,440 --> 00:05:05,799 Speaker 2: also what shape they're made in, like finger bars, squares, circles, hoops, wedges. 79 00:05:06,000 --> 00:05:11,160 Speaker 2: I don't know, but okay. So in the cookie, each 80 00:05:11,320 --> 00:05:15,719 Speaker 2: ingredient plays a role. Flour is your principal building material, 81 00:05:16,160 --> 00:05:19,840 Speaker 2: generally white flour, and when you mix flour with butter, 82 00:05:20,120 --> 00:05:22,320 Speaker 2: the water in the butter is absorbed by the flour, 83 00:05:22,520 --> 00:05:25,800 Speaker 2: which is cool because when the starches and flour are 84 00:05:25,839 --> 00:05:28,479 Speaker 2: so moisturized and then you heat them up in the oven, 85 00:05:28,640 --> 00:05:31,839 Speaker 2: they'll gelatinize, meaning they'll swell up and form a matrix 86 00:05:31,920 --> 00:05:35,240 Speaker 2: with each other. But in the case of short bread, 87 00:05:35,320 --> 00:05:38,560 Speaker 2: it's this really soft set matrix because the fats in 88 00:05:38,600 --> 00:05:41,120 Speaker 2: the butter are going to coat each particle of flour. 89 00:05:42,080 --> 00:05:44,440 Speaker 2: The flower does also provide a little bit of like bready, 90 00:05:44,520 --> 00:05:47,760 Speaker 2: nutty flavor, and some recipes will call for like white 91 00:05:47,800 --> 00:05:50,520 Speaker 2: whole wheat flour or some oat flour in there to 92 00:05:50,560 --> 00:05:53,479 Speaker 2: emphasize that, but mainly the flour is kind of like 93 00:05:53,520 --> 00:05:58,920 Speaker 2: the scaffold of the cookie structure. The butter again moisturizes 94 00:05:58,920 --> 00:06:02,240 Speaker 2: the dough and tempers the strength of that scaffold, keeping 95 00:06:02,279 --> 00:06:06,159 Speaker 2: it flexible, and also provides a very important hit of 96 00:06:06,200 --> 00:06:10,880 Speaker 2: protein to the mix, because when proteins and sugars interact 97 00:06:11,040 --> 00:06:15,360 Speaker 2: while being heated, the mayard reaction produces these lovely gold 98 00:06:15,440 --> 00:06:19,520 Speaker 2: to brown colors and like rich, roasty flavors. The flavor 99 00:06:19,520 --> 00:06:22,360 Speaker 2: of the butter itself is also key. Springing for good 100 00:06:22,440 --> 00:06:24,760 Speaker 2: quality butter is worth it here because a butter that 101 00:06:24,800 --> 00:06:28,520 Speaker 2: was produced from like grass fed cows and cultured during 102 00:06:28,560 --> 00:06:32,680 Speaker 2: processing is going to have more buttery flavor molecules in it, 103 00:06:32,839 --> 00:06:37,159 Speaker 2: and that'll come through. And then the sugar, usually refined 104 00:06:37,200 --> 00:06:41,039 Speaker 2: white sugar, is sweet obviously, but also a texturizer in 105 00:06:41,080 --> 00:06:44,120 Speaker 2: the structure of the cookie, because like it starts as 106 00:06:44,120 --> 00:06:46,880 Speaker 2: a crystal, right and then in the oven with the 107 00:06:46,920 --> 00:06:49,359 Speaker 2: moisture from the butter, some of it dissolves, forming a 108 00:06:49,480 --> 00:06:52,240 Speaker 2: thick syrup that will harden again when the cookie cools, 109 00:06:52,839 --> 00:06:56,880 Speaker 2: and that plus the undissolved sugars will create a crispness 110 00:06:57,240 --> 00:07:01,520 Speaker 2: and or crunch in the final cookie. Plus sea above 111 00:07:01,560 --> 00:07:04,640 Speaker 2: rey the myard reaction flavors, and you might also get 112 00:07:04,680 --> 00:07:08,320 Speaker 2: a little bit of caramelization in there. Yeah, that's nice. 113 00:07:08,520 --> 00:07:11,960 Speaker 2: The texture is also affected by whether you cream like 114 00:07:12,040 --> 00:07:15,040 Speaker 2: cold butter and sugar together, creating a bit of fluff 115 00:07:15,120 --> 00:07:19,320 Speaker 2: before you add the flour, versus either kneading in cold 116 00:07:19,360 --> 00:07:22,080 Speaker 2: butter or or melting the butter and then stirring in 117 00:07:22,320 --> 00:07:25,440 Speaker 2: the flour and sugar. You know, Creaming the butter adds 118 00:07:25,480 --> 00:07:28,560 Speaker 2: air pockets. That's the fluff that will slow down baking 119 00:07:28,800 --> 00:07:31,560 Speaker 2: and prevent over browning and spreading in the oven and 120 00:07:31,600 --> 00:07:35,240 Speaker 2: create like a tender kind of crispness. Not creaming the 121 00:07:35,240 --> 00:07:39,680 Speaker 2: butter creates a tender kind of crumbliness. It depends on 122 00:07:39,680 --> 00:07:44,720 Speaker 2: your school short bread. Yeah, yeah, your very basic like 123 00:07:44,920 --> 00:07:49,160 Speaker 2: Scottish short bread recipe. Yes, this is Traditionally a Scottish 124 00:07:49,240 --> 00:07:52,440 Speaker 2: product is one part sugar to two parts butter to 125 00:07:52,480 --> 00:07:57,080 Speaker 2: three parts flour. Most variations on that are going to 126 00:07:57,160 --> 00:08:00,160 Speaker 2: use a greater proportion of sugar for some extra sweetens 127 00:08:00,160 --> 00:08:03,560 Speaker 2: in crispness to the cookie. Summers peas call for a 128 00:08:03,560 --> 00:08:06,040 Speaker 2: pinch of salt for flavor, a little bit of cornstarch, 129 00:08:06,120 --> 00:08:09,480 Speaker 2: maybe different types of sugar, or an addition of oat 130 00:08:09,600 --> 00:08:12,960 Speaker 2: or rice flour to help the crumbly melty texture. Yeah. 131 00:08:13,560 --> 00:08:16,720 Speaker 2: The traditional Scottish pan is a round wooden pan with 132 00:08:16,760 --> 00:08:19,000 Speaker 2: a pattern on the bottom that creates like a mold 133 00:08:19,320 --> 00:08:21,880 Speaker 2: for your short bread, and it'll give it a pattern 134 00:08:21,960 --> 00:08:24,480 Speaker 2: or or shape on the top. Metal pans will also 135 00:08:24,520 --> 00:08:27,600 Speaker 2: give you different results. It'll create a little bit more browning. 136 00:08:30,080 --> 00:08:34,679 Speaker 2: I would argue personally for me that including other flavorings 137 00:08:34,800 --> 00:08:38,480 Speaker 2: is almost like defeating the purpose of short bread. But 138 00:08:38,920 --> 00:08:44,240 Speaker 2: you know, you can flavor them with anything you like, cocoa, espresso, lavender, 139 00:08:44,559 --> 00:08:48,480 Speaker 2: lemon zest, rosemary, almond extract. You can add bits of 140 00:08:48,600 --> 00:08:53,000 Speaker 2: chocolate or candied citrus peel, or toffee or chopped nuts. 141 00:08:53,520 --> 00:08:55,439 Speaker 2: You can dip them in chocolate. You can coat them 142 00:08:55,440 --> 00:08:57,520 Speaker 2: with a layer of caramel. You can use them as 143 00:08:57,559 --> 00:09:01,520 Speaker 2: sandwich cookies for like jam or natilla or whatever. Shortbread 144 00:09:01,520 --> 00:09:05,040 Speaker 2: can also be incorporated into other confections. There's a specific 145 00:09:05,080 --> 00:09:08,280 Speaker 2: iteration called Millionaire's short bread that is a layer of 146 00:09:08,320 --> 00:09:11,880 Speaker 2: short bread and then chewy caramel and then melted chocolate 147 00:09:12,400 --> 00:09:17,040 Speaker 2: in almost equal proportion each layer. And sometimes the chocolate 148 00:09:17,120 --> 00:09:20,120 Speaker 2: layer is thinner, but you know, it's your mileage may vary. 149 00:09:20,240 --> 00:09:25,520 Speaker 2: Those are served in bars or squares. Super good, so good. 150 00:09:26,720 --> 00:09:26,840 Speaker 1: Tho. 151 00:09:27,840 --> 00:09:30,720 Speaker 2: I it's you might not like caramels, so I'm not 152 00:09:30,760 --> 00:09:34,840 Speaker 2: sure how you feel, but you know, like like twigs 153 00:09:35,120 --> 00:09:37,600 Speaker 2: consists of a bar of short bread topped with caramel 154 00:09:37,640 --> 00:09:40,920 Speaker 2: and then en robed in chocolates, so similar, similar concept. 155 00:09:40,960 --> 00:09:41,680 Speaker 2: Do you like twigs? 156 00:09:44,720 --> 00:09:47,760 Speaker 1: No, they're fine, They're fine. 157 00:09:48,120 --> 00:09:51,160 Speaker 2: I would apologize to me, you're alone. 158 00:09:52,559 --> 00:09:54,480 Speaker 1: I know people love them. I know they're a very 159 00:09:54,600 --> 00:09:56,319 Speaker 1: beloved candy bar. 160 00:09:57,120 --> 00:10:04,520 Speaker 2: It's okay, more for me, Yeah, you're fine. Tins of 161 00:10:04,600 --> 00:10:09,000 Speaker 2: shortbread are a popular gift around the winter holidays around 162 00:10:09,000 --> 00:10:11,439 Speaker 2: parts of the UK and the United States. I think 163 00:10:11,480 --> 00:10:14,280 Speaker 2: here it's considered a little bit old fashioned. I'm not 164 00:10:14,280 --> 00:10:18,160 Speaker 2: not here about elsewhere. Y'all right, in I understand it 165 00:10:18,240 --> 00:10:21,920 Speaker 2: is still a hogben anything. Scottish New Year's with the 166 00:10:21,960 --> 00:10:24,560 Speaker 2: tradition of first footing, which is the first guest after 167 00:10:24,640 --> 00:10:28,080 Speaker 2: midnight bringing a traditional treat. Often it's shortbread. 168 00:10:28,600 --> 00:10:32,439 Speaker 1: Yes, we talked about that in our New Year's Traditions 169 00:10:32,440 --> 00:10:35,480 Speaker 1: episode where we were looking at traditions around the world. 170 00:10:35,600 --> 00:10:40,160 Speaker 1: I don't remember if we mentioned shortbread specifically, but this 171 00:10:40,240 --> 00:10:44,680 Speaker 1: whole uh the first person who comes into your door 172 00:10:44,760 --> 00:10:46,199 Speaker 1: thing has stuck with me since. 173 00:10:46,520 --> 00:10:48,040 Speaker 2: Oh yeah, because. 174 00:10:47,760 --> 00:10:52,160 Speaker 1: There's some superstitions around that as well. Yeah, I don't 175 00:10:52,240 --> 00:10:56,040 Speaker 1: do I haven't changed at all, just just have it 176 00:10:56,080 --> 00:11:03,360 Speaker 1: in mind. Yeah, yes, yes, Well what about the nutrition treats? 177 00:11:03,360 --> 00:11:05,599 Speaker 2: Are nice? Treats are so nice? 178 00:11:05,840 --> 00:11:14,079 Speaker 1: Have some they are savor recommends. Have some treats. We 179 00:11:14,120 --> 00:11:16,240 Speaker 1: do have a number for you. 180 00:11:17,080 --> 00:11:21,600 Speaker 2: This one was difficult on numbers, so one number. The 181 00:11:21,600 --> 00:11:27,840 Speaker 2: brand Walkers alone does over one hundred and sixty pounds 182 00:11:27,880 --> 00:11:37,079 Speaker 2: sterling in sales of short bread every year. Wow. Yeah, yeah, 183 00:11:38,000 --> 00:11:39,000 Speaker 2: it's a lot of short bread. 184 00:11:39,520 --> 00:11:44,080 Speaker 1: It sounds about right. Sounds about right to me. Well, 185 00:11:45,360 --> 00:11:48,679 Speaker 1: we've got quite a history to unpack here. 186 00:11:48,600 --> 00:11:50,959 Speaker 2: Oh we do, and we are going to get into 187 00:11:51,040 --> 00:11:52,560 Speaker 2: that as soon as we get back from a quick 188 00:11:52,559 --> 00:12:12,320 Speaker 2: break forward from our sponsors. 189 00:12:03,800 --> 00:12:07,959 Speaker 1: And we're back. Thank you sponsor, Yes, thank you. Okay, So, yes, 190 00:12:08,160 --> 00:12:10,280 Speaker 1: A lot of the history of shortbread has to do 191 00:12:10,360 --> 00:12:14,440 Speaker 1: with the history of Scotland. This is one if we 192 00:12:14,440 --> 00:12:17,040 Speaker 1: were a different show, we could go into a lot 193 00:12:17,080 --> 00:12:22,400 Speaker 1: of this more in depth, because Scotland is interesting culinarily 194 00:12:22,520 --> 00:12:25,240 Speaker 1: for a lot of reasons, but for this conversation, because 195 00:12:25,280 --> 00:12:28,480 Speaker 1: it didn't have as much Roman and Greek influence as 196 00:12:28,520 --> 00:12:33,160 Speaker 1: England did, though later French influence did find its way 197 00:12:33,200 --> 00:12:37,880 Speaker 1: in on a larger scale. And more on that later, Okay. 198 00:12:38,320 --> 00:12:42,720 Speaker 1: According to some sources, short bread took off around the 199 00:12:42,760 --> 00:12:46,640 Speaker 1: twelfth century in the British Isles, perhaps specifically at first 200 00:12:46,640 --> 00:12:49,440 Speaker 1: in Scotland, as a byproduct of a type of a 201 00:12:49,559 --> 00:12:53,240 Speaker 1: certain type of bread making. It was called biscuit bread. 202 00:12:53,880 --> 00:12:57,880 Speaker 1: Leftover dough was dried out over low heat in ovens. 203 00:12:58,200 --> 00:13:00,000 Speaker 2: Yeah. Yeah, so like you know, you take your bread 204 00:13:00,120 --> 00:13:03,000 Speaker 2: dough and then you make a biscuit, a biscuit in 205 00:13:03,000 --> 00:13:06,840 Speaker 2: this context meaning a thin, flat baked good, maybe sweetened. 206 00:13:07,440 --> 00:13:10,079 Speaker 2: It's thought that over time, maybe the ingredient's got some upgrades, 207 00:13:10,120 --> 00:13:11,360 Speaker 2: you know, more sugar and more butter. 208 00:13:13,280 --> 00:13:17,280 Speaker 1: Others suggest that shortbread is a descendant of hardtack, which 209 00:13:17,320 --> 00:13:19,920 Speaker 1: is like a dense cracker made of only a few ingredients. 210 00:13:20,600 --> 00:13:23,720 Speaker 1: Early recipes might have called for oats, and later, after 211 00:13:23,800 --> 00:13:26,959 Speaker 1: people could afford it, they added butter, sugar, and yeast. 212 00:13:26,960 --> 00:13:28,520 Speaker 1: We've talked about hardtack before. 213 00:13:29,080 --> 00:13:32,880 Speaker 2: Yeah, yeast at the time, though, was probably in the 214 00:13:32,920 --> 00:13:37,440 Speaker 2: form of barm, being the foam that develops on beer 215 00:13:37,640 --> 00:13:43,080 Speaker 2: as you're brewing it. I like a good barm throwback. Yeah, 216 00:13:43,200 --> 00:13:44,040 Speaker 2: It's always. 217 00:13:43,720 --> 00:13:47,959 Speaker 1: Confusing when people say yeast and I'm like, way, what 218 00:13:48,280 --> 00:13:49,360 Speaker 1: exactly are we talking here? 219 00:13:49,520 --> 00:13:54,200 Speaker 2: Yeah, when it refers to anything before basically the nineteen hundreds, 220 00:13:54,559 --> 00:13:58,240 Speaker 2: maybe the eighteen hundreds ish, you're like, we oh, it's 221 00:13:58,280 --> 00:14:00,320 Speaker 2: probably barm, Okay. 222 00:14:01,000 --> 00:14:03,920 Speaker 1: I definitely was like, hopefully Lauren will clear this up 223 00:14:03,960 --> 00:14:06,240 Speaker 1: for me, because I'm pretty sure it wasn't yeast, is 224 00:14:06,400 --> 00:14:07,240 Speaker 1: what I'm thinking of. 225 00:14:07,320 --> 00:14:09,280 Speaker 2: Yeah, yeah, I was not a yeast packet. I mean, 226 00:14:09,320 --> 00:14:10,680 Speaker 2: you know, maybe a little bit of dough from a 227 00:14:10,720 --> 00:14:15,320 Speaker 2: previous recipe, from a previous batch, or maybe yeah, something 228 00:14:15,320 --> 00:14:17,320 Speaker 2: from your miss All. 229 00:14:17,320 --> 00:14:20,640 Speaker 1: Right, Well, I know Lauren said we aren't going to 230 00:14:20,680 --> 00:14:25,120 Speaker 1: do other shortbreads from around the world. 231 00:14:25,680 --> 00:14:28,800 Speaker 2: Well, just not all of them all for the whole episode. 232 00:14:29,960 --> 00:14:33,680 Speaker 1: Yeah, we would never get done and we would all 233 00:14:33,720 --> 00:14:36,720 Speaker 1: be trapped in some kind of twilight zone. This did 234 00:14:36,760 --> 00:14:39,640 Speaker 1: come up in a couple of my research papers I read, though, 235 00:14:39,680 --> 00:14:43,520 Speaker 1: so I'll put it in here. There were other similar 236 00:14:43,520 --> 00:14:45,920 Speaker 1: products happening in the Middle East and later in Spain 237 00:14:46,480 --> 00:14:49,040 Speaker 1: when it was ruled by Muslims in the eighth century. 238 00:14:49,920 --> 00:14:52,440 Speaker 1: Through the Spanish it spread to South America, where it 239 00:14:52,520 --> 00:14:57,800 Speaker 1: evolved even further. In Spain, specifically, over centuries, Muslim women 240 00:14:57,960 --> 00:15:01,000 Speaker 1: kept the tradition of shortbread, going to the creation of 241 00:15:01,240 --> 00:15:05,800 Speaker 1: pulva rones. These were all pretty similar to the Scottish 242 00:15:05,840 --> 00:15:10,000 Speaker 1: shortbread and often came in two varieties, either in disc 243 00:15:10,160 --> 00:15:15,680 Speaker 1: form or as a bracelet decorated with almonds or pistachios. 244 00:15:16,600 --> 00:15:16,800 Speaker 3: Yeah. 245 00:15:16,840 --> 00:15:21,560 Speaker 2: I read about at least fourteen different varieties of shortbread 246 00:15:21,600 --> 00:15:26,120 Speaker 2: type cookies from outside the UK. It's the kind of 247 00:15:26,120 --> 00:15:28,240 Speaker 2: thing that makes sense, you know, you have these ingredients, 248 00:15:28,280 --> 00:15:30,520 Speaker 2: you find ways to put them together. They're delicious. 249 00:15:31,480 --> 00:15:34,680 Speaker 1: Yeah. I think it's just when you're trying to get 250 00:15:34,720 --> 00:15:38,000 Speaker 1: to the bottom of where something came from, it can 251 00:15:38,040 --> 00:15:41,680 Speaker 1: be really hard to say. Oh, of course, was there 252 00:15:41,720 --> 00:15:45,200 Speaker 1: influence from this thing over here or did it come 253 00:15:45,240 --> 00:15:48,680 Speaker 1: from displace over here or was it or did it 254 00:15:48,720 --> 00:15:53,520 Speaker 1: independently pop up? Yeah, and there's without being a very 255 00:15:53,520 --> 00:15:58,600 Speaker 1: different show than we are. We cannot say today, no, 256 00:15:59,400 --> 00:16:04,080 Speaker 1: that we can, not, that we cannot. However, shortbread started, 257 00:16:05,000 --> 00:16:08,680 Speaker 1: it became an expensive product that most could not afford 258 00:16:09,000 --> 00:16:12,880 Speaker 1: due to the price of the ingredients. So because of 259 00:16:12,880 --> 00:16:16,320 Speaker 1: that it became sort of a celebratory food for a 260 00:16:16,360 --> 00:16:21,880 Speaker 1: lot of people. And as an aside, I read that 261 00:16:22,080 --> 00:16:25,520 Speaker 1: it is still traditional to offer shortbread to the first 262 00:16:25,600 --> 00:16:28,160 Speaker 1: people to set foot in your home after New Year's 263 00:16:28,200 --> 00:16:33,120 Speaker 1: in Scotland, and at one time it was traditional to 264 00:16:33,200 --> 00:16:36,600 Speaker 1: break shortbread over the head of a new bride while 265 00:16:36,640 --> 00:16:40,040 Speaker 1: she stood in the threshold of her home. Okay, please 266 00:16:40,080 --> 00:16:42,760 Speaker 1: write in, Please write in. A lot of these traditions 267 00:16:42,760 --> 00:16:44,720 Speaker 1: are so fun, but I'm always kind of wary of 268 00:16:44,800 --> 00:16:46,000 Speaker 1: like veracity. 269 00:16:46,200 --> 00:16:50,040 Speaker 2: Yeah, did anyone ever actually do that? Or yeah, or 270 00:16:50,080 --> 00:16:54,360 Speaker 2: within any kind of living memory or yeah exactly, so 271 00:16:54,440 --> 00:16:57,680 Speaker 2: please write in. Yeah, but this brings us to our 272 00:16:58,000 --> 00:17:02,560 Speaker 2: French influence that I mentioned earlier. Mary, Queen of Scots 273 00:17:02,920 --> 00:17:06,919 Speaker 2: or her team of French chefs often get credited with 274 00:17:07,080 --> 00:17:11,000 Speaker 2: refining the shortbread recipe to our more modern understanding of 275 00:17:11,080 --> 00:17:14,120 Speaker 2: it in the mid fifteen hundreds, especially when it comes 276 00:17:14,200 --> 00:17:19,000 Speaker 2: to the addition of butter. Allegedly, Mary really liked a thin, 277 00:17:19,520 --> 00:17:23,919 Speaker 2: buttery version of short bread seasoned with caraway seeds, called 278 00:17:24,040 --> 00:17:28,120 Speaker 2: petticoat tails. Yeah, that's because of their shape. A wedge 279 00:17:28,240 --> 00:17:31,800 Speaker 2: shaped shortbread cut from a circle like a slice of pizza, 280 00:17:31,920 --> 00:17:36,679 Speaker 2: you know, is sometimes still called petticoat tails. And I 281 00:17:36,680 --> 00:17:38,719 Speaker 2: think the name comes from the fact that, you know, 282 00:17:38,800 --> 00:17:41,800 Speaker 2: like at the time, petticoats were you know, like big circles, 283 00:17:41,840 --> 00:17:47,040 Speaker 2: probably constructed from wedges of fabric. Probably there's another theory 284 00:17:47,080 --> 00:17:49,840 Speaker 2: that the term is a corruption of a French term 285 00:17:50,680 --> 00:17:54,800 Speaker 2: for cookies. But who knows. 286 00:17:54,600 --> 00:17:58,399 Speaker 1: Mystery s history and all this to say, it's a 287 00:17:58,400 --> 00:18:02,120 Speaker 1: really popular story. I think people love glomming on. 288 00:18:02,240 --> 00:18:04,520 Speaker 2: To whatever royalty. 289 00:18:05,040 --> 00:18:07,920 Speaker 1: Yeah, but the evidence for all of this is sparse 290 00:18:07,960 --> 00:18:11,639 Speaker 1: at best. Yeah, just to say, all right, in the 291 00:18:11,680 --> 00:18:15,920 Speaker 1: early days, shortbread was sometimes called short cake, but according 292 00:18:15,920 --> 00:18:18,000 Speaker 1: to some sources at least, the name was changed to 293 00:18:18,080 --> 00:18:22,480 Speaker 1: shortbread in the eighteenth century when Parliament placed taxes on 294 00:18:22,640 --> 00:18:26,240 Speaker 1: luxury goods like sweets. So yeh, way to get around. 295 00:18:26,280 --> 00:18:28,520 Speaker 2: Yeah, they were like it's not cake, it's bread, So 296 00:18:28,960 --> 00:18:30,679 Speaker 2: no taxes for me, great, right. 297 00:18:31,280 --> 00:18:34,479 Speaker 1: Yes, I couldn't find I wanted more. I wanted to 298 00:18:34,680 --> 00:18:37,840 Speaker 1: dive deep into these bland tax documents, and I couldn't 299 00:18:37,840 --> 00:18:38,280 Speaker 1: find them. 300 00:18:38,359 --> 00:18:39,840 Speaker 2: So I've got a little bit more for you in 301 00:18:39,880 --> 00:18:40,480 Speaker 2: a minute. 302 00:18:40,840 --> 00:18:47,240 Speaker 1: Okay, excellent, I'm so excited. Shakespeare's sixteen o two play, 303 00:18:47,280 --> 00:18:51,159 Speaker 1: The Merry Wives of Windsor mentions short cake. 304 00:18:51,560 --> 00:18:55,200 Speaker 2: Or rather it mentions someone by the name of Alice Shortcake, 305 00:18:55,800 --> 00:18:58,880 Speaker 2: which is probably something of a riddle of a reference 306 00:18:58,960 --> 00:19:01,879 Speaker 2: to some contempt person of note for the audience to 307 00:19:01,920 --> 00:19:05,560 Speaker 2: puzzle out. But at any rate, it means that people 308 00:19:05,600 --> 00:19:08,399 Speaker 2: were familiar with shortcake as a food stuff in like 309 00:19:08,760 --> 00:19:11,679 Speaker 2: the late fifteen hundreds, when scholars think that Mary Wives 310 00:19:11,720 --> 00:19:12,119 Speaker 2: was written. 311 00:19:13,600 --> 00:19:15,920 Speaker 1: Yes, And I also just wanted to point out here, 312 00:19:16,000 --> 00:19:19,240 Speaker 1: I told Lauren before we started recording, this is about 313 00:19:19,240 --> 00:19:21,560 Speaker 1: the point in the outline where I had a panic 314 00:19:21,600 --> 00:19:27,160 Speaker 1: attacke oh no, because I was looking up this fact 315 00:19:27,800 --> 00:19:32,840 Speaker 1: and I was reminded strawberry shortcake is a thing, and 316 00:19:32,960 --> 00:19:35,800 Speaker 1: I was like, oh no, have I been researching the 317 00:19:35,840 --> 00:19:40,760 Speaker 1: wrong no, the wrong item this whole time. I haven't. 318 00:19:40,880 --> 00:19:45,000 Speaker 1: I hadn't been, but important note In American English, there 319 00:19:45,080 --> 00:19:47,840 Speaker 1: is a difference between shortcake and shortbread. 320 00:19:48,440 --> 00:19:52,639 Speaker 2: I believe that that's true in British English as well. 321 00:19:54,520 --> 00:19:58,400 Speaker 1: I think it's true now, but I think at one time. 322 00:19:58,280 --> 00:20:03,400 Speaker 2: I think historically the two were con yes, but nowadays 323 00:20:03,560 --> 00:20:07,399 Speaker 2: a short cake is is a risen or like a 324 00:20:07,480 --> 00:20:11,520 Speaker 2: cakey or cake, and short bread is like a thinner 325 00:20:12,040 --> 00:20:14,360 Speaker 2: like cracker biscuit situation. 326 00:20:16,080 --> 00:20:21,359 Speaker 1: Well again, listeners right in, But yes, did I read 327 00:20:21,400 --> 00:20:24,760 Speaker 1: all about how the strawberry shortcake came to be? Yes, 328 00:20:26,160 --> 00:20:29,560 Speaker 1: because I'm suddenly like, oh yeah, I must like oh no. 329 00:20:29,920 --> 00:20:37,480 Speaker 2: Yeah, yeah, important? Okay, kind of speaking of etymology note here, So, okay, 330 00:20:37,520 --> 00:20:40,160 Speaker 2: the inclusion of like cake or bread in the name 331 00:20:40,160 --> 00:20:43,000 Speaker 2: of this product is pretty self explanatory. But what about 332 00:20:43,040 --> 00:20:47,520 Speaker 2: the short short in this context means easily crumbled and 333 00:20:47,640 --> 00:20:51,680 Speaker 2: specifically refers in baking to adding a fat to make 334 00:20:51,680 --> 00:20:54,119 Speaker 2: the product a crumbly or flaky, as in like a 335 00:20:54,160 --> 00:20:58,760 Speaker 2: short crust pastry. Yeah. This is also where we get 336 00:20:58,760 --> 00:21:02,520 Speaker 2: the word shortening, as in like vegetable shortening like crisco 337 00:21:02,640 --> 00:21:06,000 Speaker 2: for example, and short in this sense of the word 338 00:21:06,119 --> 00:21:09,639 Speaker 2: was being used in cookbooks by the early fourteen hundreds. 339 00:21:11,200 --> 00:21:16,159 Speaker 1: Yes, and speaking of although we don't necessarily know that 340 00:21:16,200 --> 00:21:20,560 Speaker 1: this was in a cookbook, it's kind of a mysterious 341 00:21:20,960 --> 00:21:24,440 Speaker 1: entry in the outline, to be honest. The first known 342 00:21:24,480 --> 00:21:28,760 Speaker 1: written recipe for shortbread specifically appeared in seventeen thirty six, 343 00:21:30,119 --> 00:21:34,120 Speaker 1: submitted written by a Scottish woman named Missus McClintock. 344 00:21:35,760 --> 00:21:38,400 Speaker 2: That is what I read as well. There's another recipe 345 00:21:38,400 --> 00:21:41,639 Speaker 2: from the seventeen hundreds by one Missus Frasier that called 346 00:21:41,680 --> 00:21:44,440 Speaker 2: for a sweet eeast dough with orange and citron peel 347 00:21:44,640 --> 00:21:49,040 Speaker 2: blanched almonds and caraway seeds. Caraway was very popular. And 348 00:21:49,080 --> 00:21:55,400 Speaker 2: then one from the eighteen fifties called for flour, sugar, butter, eggs, 349 00:21:55,480 --> 00:21:59,240 Speaker 2: and ammonium carbonate, which yes is smelling salts which were 350 00:21:59,320 --> 00:22:01,840 Speaker 2: used as a chemical leer at the time. And you 351 00:22:01,880 --> 00:22:05,080 Speaker 2: can see our Muffin episode for more on that one. 352 00:22:06,040 --> 00:22:08,760 Speaker 2: But in general, like, yeah, like, through the eighteen hundreds, 353 00:22:08,760 --> 00:22:12,480 Speaker 2: it seems like things being called shortbread did call for 354 00:22:12,760 --> 00:22:16,479 Speaker 2: leavening agents of some kind, which is interesting because these 355 00:22:16,560 --> 00:22:19,800 Speaker 2: days there are no leavening agents were very very very 356 00:22:19,840 --> 00:22:21,720 Speaker 2: little in shortbread, right. 357 00:22:22,040 --> 00:22:28,240 Speaker 1: Yeah, yeah. Some sources suggest that shortbread spread from Scotland 358 00:22:28,720 --> 00:22:30,600 Speaker 1: to the rest of the UK, and then from there 359 00:22:30,640 --> 00:22:34,119 Speaker 1: the American South with Scottish immigrants, and I found a 360 00:22:34,160 --> 00:22:41,119 Speaker 1: lot of interesting articles comparing American South shortbread to Scottish shortbread. 361 00:22:41,359 --> 00:22:45,399 Speaker 2: Oh fun. Well, the brand Walkers got its start in 362 00:22:45,440 --> 00:22:50,000 Speaker 2: Scotland in eighteen ninety eight, and then the American brand 363 00:22:50,400 --> 00:22:53,960 Speaker 2: Lorna Doone was launched by what would become Nabisco in 364 00:22:54,080 --> 00:22:54,840 Speaker 2: nineteen twelve. 365 00:22:57,520 --> 00:23:02,120 Speaker 1: Sometime in the nineteen fifties Ish it became popular to 366 00:23:02,119 --> 00:23:05,200 Speaker 1: top shortbread with caramel and or chocolate. 367 00:23:06,240 --> 00:23:09,919 Speaker 2: Twigs debuted the UK in nineteen sixty seven, so it 368 00:23:10,000 --> 00:23:11,680 Speaker 2: must have been a thing by then. 369 00:23:13,600 --> 00:23:17,920 Speaker 1: I didn't know Twigs was a UK creation. Yeah, yeah, 370 00:23:18,000 --> 00:23:19,119 Speaker 1: that makes sense, it makes sense. 371 00:23:19,240 --> 00:23:24,600 Speaker 2: Yeah yeah, I don't think it got over here until 372 00:23:25,200 --> 00:23:29,159 Speaker 2: several years later, sometime in the seventies, I think. And okay, 373 00:23:29,880 --> 00:23:32,760 Speaker 2: here's your fun times Annie. So all right. In the 374 00:23:32,840 --> 00:23:37,760 Speaker 2: UK there are fairly Labrinthian tax laws concerning shortbread and 375 00:23:37,840 --> 00:23:38,720 Speaker 2: other baked goods. 376 00:23:39,800 --> 00:23:40,240 Speaker 1: So okay. 377 00:23:40,280 --> 00:23:43,479 Speaker 2: There's a tax system for consumer goods called the value 378 00:23:43,520 --> 00:23:47,960 Speaker 2: added tax or VAT, and many basic goods like most 379 00:23:47,960 --> 00:23:51,800 Speaker 2: foods and drinks, carry zero added tax under the system, 380 00:23:51,920 --> 00:23:57,000 Speaker 2: but often luxury goods like confections or alcohol carry either 381 00:23:57,040 --> 00:24:01,280 Speaker 2: a standard twenty percent tax or some other amount. So, 382 00:24:01,920 --> 00:24:06,280 Speaker 2: for example, chocolate coated shortbread is a confection and counts 383 00:24:06,280 --> 00:24:10,960 Speaker 2: as standard rated that twenty percent, but millionaire short bread 384 00:24:11,800 --> 00:24:15,600 Speaker 2: or chocolate sandwich cookies are baked goods and they count 385 00:24:15,640 --> 00:24:16,480 Speaker 2: as zero rated. 386 00:24:22,400 --> 00:24:27,520 Speaker 1: Thank you, Laura, Yeah, yeah you did. Yes, I do 387 00:24:27,600 --> 00:24:29,480 Speaker 1: love this kind of stuff. As much as it gives 388 00:24:29,520 --> 00:24:32,880 Speaker 1: me a headache when we're researching it, I do love it. 389 00:24:34,640 --> 00:24:36,639 Speaker 2: I also do want to put in here that my 390 00:24:36,760 --> 00:24:39,879 Speaker 2: favorite typo of the episode came up when I was 391 00:24:39,920 --> 00:24:43,359 Speaker 2: writing out this note because I was writing out the 392 00:24:43,680 --> 00:24:48,119 Speaker 2: phrase chocolate sandwich cookies, and I was thinking about the 393 00:24:48,160 --> 00:24:52,760 Speaker 2: English term biscuits, and so I was like, chocolate sandwich biscuits, 394 00:24:52,920 --> 00:24:56,959 Speaker 2: but what I wrote was chocolate sandwich bookies, and I 395 00:24:57,040 --> 00:24:59,960 Speaker 2: just really like, I just thought that that's a great phrase. 396 00:25:00,040 --> 00:25:01,040 Speaker 2: Chocolate sandwich bookies. 397 00:25:01,160 --> 00:25:09,160 Speaker 1: Yeah, that sounds like the the mafia version of Willy 398 00:25:09,240 --> 00:25:13,080 Speaker 1: Wonka and the Chocolate Factory. You can't pay up. I'm 399 00:25:13,160 --> 00:25:13,720 Speaker 1: covering you. 400 00:25:14,280 --> 00:25:20,119 Speaker 2: Chocolate chocolate sandwich and watch out. Wow. 401 00:25:20,560 --> 00:25:24,800 Speaker 1: Yeah, so then watch out. 402 00:25:27,520 --> 00:25:30,040 Speaker 2: I also read that there's a law that in the 403 00:25:30,119 --> 00:25:32,879 Speaker 2: UK that to be labeled shortbread, the fat in the 404 00:25:32,880 --> 00:25:36,600 Speaker 2: cookie has to be fifty one percent. Butter I didn't 405 00:25:36,640 --> 00:25:40,040 Speaker 2: track down I couldn't track down the law. But I 406 00:25:40,040 --> 00:25:42,800 Speaker 2: did read that fact on maidhow dot com, which is 407 00:25:42,840 --> 00:25:45,760 Speaker 2: generally respectable, and I was really happy. It's it had 408 00:25:45,760 --> 00:25:49,679 Speaker 2: been a minute since they had come up in my searches, 409 00:25:49,720 --> 00:25:51,399 Speaker 2: and I was really happy to be back on the 410 00:25:51,440 --> 00:25:56,600 Speaker 2: maidhow dot com website, which is possibly even nerdier than 411 00:25:56,640 --> 00:26:00,720 Speaker 2: me telling you guys about my favorite typo of the episode. 412 00:26:03,200 --> 00:26:08,080 Speaker 1: Oh I love it. That's I'm glad you found yourself 413 00:26:08,119 --> 00:26:08,760 Speaker 1: back there. 414 00:26:08,800 --> 00:26:13,640 Speaker 2: Me too, thank you. Speaking of lovely, the TV show 415 00:26:13,680 --> 00:26:17,040 Speaker 2: ted Lasso premiered in August of twenty twenty, right when 416 00:26:17,040 --> 00:26:19,720 Speaker 2: we needed him most. And I bring that fact up 417 00:26:19,760 --> 00:26:24,200 Speaker 2: because in ted Lasso, the titular ted Lasso brings these 418 00:26:24,320 --> 00:26:27,159 Speaker 2: short bread cookies for his boss, which wind up endearing 419 00:26:27,200 --> 00:26:28,160 Speaker 2: him very much to her. 420 00:26:28,440 --> 00:26:32,200 Speaker 1: So yeah, it's a whole thing. It's a whole ritual, 421 00:26:32,760 --> 00:26:35,400 Speaker 1: which I read for a lot of people, it is. 422 00:26:35,440 --> 00:26:39,040 Speaker 1: It's sort of you involve it in tea time, or 423 00:26:39,080 --> 00:26:44,000 Speaker 1: maybe you involve it short bread at your holiday celebrations, 424 00:26:44,040 --> 00:26:47,280 Speaker 1: like for a lot of people, as kind of that tradition. 425 00:26:47,600 --> 00:26:50,880 Speaker 2: Yeah, yeah, yeah. 426 00:26:51,960 --> 00:26:54,600 Speaker 1: And those can be very helpful during dark times. 427 00:26:54,760 --> 00:26:55,400 Speaker 2: Oh yeah. 428 00:26:56,760 --> 00:27:03,679 Speaker 1: Mm hmmmmmm. Again, listeners, please write in oh yeah, and 429 00:27:03,760 --> 00:27:06,840 Speaker 1: let us know. Oh if you have any like favorite tins, 430 00:27:08,400 --> 00:27:12,080 Speaker 1: tins that the shortbread came in, please send us pictures 431 00:27:12,080 --> 00:27:13,879 Speaker 1: of those, because I love that. 432 00:27:14,840 --> 00:27:17,800 Speaker 2: Yeah yeah, oh heck if I can, if I can 433 00:27:17,840 --> 00:27:21,480 Speaker 2: find it relatively easily, i'll and if I remember to 434 00:27:21,600 --> 00:27:24,840 Speaker 2: do it, I'll post a picture of my button collection, 435 00:27:25,040 --> 00:27:27,240 Speaker 2: which is which is in a tin. 436 00:27:27,480 --> 00:27:32,880 Speaker 1: Yeah. Pedro Pascal is a really good yeah snl skit 437 00:27:32,960 --> 00:27:39,760 Speaker 1: where he's playing like the Hispanic mother and you have 438 00:27:39,800 --> 00:27:42,560 Speaker 1: to see it. But yeah, just throws out the cookies 439 00:27:42,600 --> 00:27:44,960 Speaker 1: and butts like sewing. 440 00:27:44,600 --> 00:27:46,600 Speaker 2: Supply, yeah, directly in. 441 00:27:47,240 --> 00:27:49,919 Speaker 1: Yeah yeah yeah yeah oh so yeah, let us know 442 00:27:49,960 --> 00:27:55,200 Speaker 1: what you keep in there. Yeah, if it's nothing scandalous. 443 00:27:58,680 --> 00:28:00,840 Speaker 1: But I think that's what you have to say about 444 00:28:00,880 --> 00:28:01,560 Speaker 1: Shortbread for. 445 00:28:01,600 --> 00:28:04,199 Speaker 2: Now, I think it is. We do already have some 446 00:28:04,280 --> 00:28:05,800 Speaker 2: listener mail for you, though, when we are going to 447 00:28:05,800 --> 00:28:07,320 Speaker 2: get into that as soon as we get back from 448 00:28:07,320 --> 00:28:09,439 Speaker 2: one more quick break for a word from our sponsors. 449 00:28:19,480 --> 00:28:22,399 Speaker 1: And we're back. Thank you, sponsor, yes, thank you, And 450 00:28:22,440 --> 00:28:33,520 Speaker 1: we're back with listeners. N yeah, I do like a 451 00:28:33,560 --> 00:28:35,840 Speaker 1: short red dipped in. I like it dipped in a 452 00:28:35,880 --> 00:28:36,720 Speaker 1: hot beverage. 453 00:28:36,960 --> 00:28:43,480 Speaker 2: Oh yeah, nice, nice. I don't really like dipping, but alongside, 454 00:28:43,520 --> 00:28:45,880 Speaker 2: definitely alongside. Yeah. 455 00:28:46,200 --> 00:28:49,680 Speaker 1: I think it's the Tim Tams. There's a long time 456 00:28:49,800 --> 00:28:55,040 Speaker 1: listeners and viewers. Back when we did video stuff, we 457 00:28:55,080 --> 00:28:59,440 Speaker 1: did the Tim Tam slam turned me on to it. 458 00:29:00,440 --> 00:29:08,440 Speaker 3: I don't know, delicious and beautiful, yeah, yes, Today we 459 00:29:08,560 --> 00:29:12,240 Speaker 3: just have one listmail complete with the pet text. 460 00:29:12,520 --> 00:29:13,560 Speaker 2: Yeah. 461 00:29:13,840 --> 00:29:19,040 Speaker 1: Always important. Remember it's time. I haven't done my taxes yet, 462 00:29:19,040 --> 00:29:23,320 Speaker 1: but it is. It is taxing season. Yea savors calling 463 00:29:23,360 --> 00:29:30,640 Speaker 1: to collect. So yes our grope. I love pesto and 464 00:29:30,680 --> 00:29:33,120 Speaker 1: I love seeing all the different variations that people try. 465 00:29:33,520 --> 00:29:37,040 Speaker 1: I tend to switch between the American and British pronunciations 466 00:29:37,880 --> 00:29:44,959 Speaker 1: of basil myself. I think I have only had the 467 00:29:45,000 --> 00:29:48,760 Speaker 1: original Genovese pesto once. The number of ways you can 468 00:29:48,840 --> 00:29:51,800 Speaker 1: use pesto is also amazing. A little spread on a 469 00:29:51,800 --> 00:29:54,200 Speaker 1: good piece of bread with a bit of perstuto and cheese, 470 00:29:54,680 --> 00:29:59,040 Speaker 1: Yes please. Another way we use it is a salmon 471 00:29:59,160 --> 00:30:03,160 Speaker 1: pasta dish, grill or boil a piece of salmon. Keep 472 00:30:03,200 --> 00:30:07,200 Speaker 1: it simple. Oil salt, pepper, then boil up some small shells, 473 00:30:07,960 --> 00:30:11,720 Speaker 1: half up some cherry or grape tomatoes. When ready, break 474 00:30:11,720 --> 00:30:15,280 Speaker 1: the salmon up into pieces, and then toss the shells pestos. 475 00:30:15,280 --> 00:30:19,440 Speaker 1: Salmon and grape tomatoes together to mix up. Pesto is 476 00:30:19,480 --> 00:30:26,040 Speaker 1: so lovely and versatile. Mandarin oranges are also wonderful. I 477 00:30:26,080 --> 00:30:28,600 Speaker 1: think the canned ones are just a throwback to growing up, 478 00:30:28,840 --> 00:30:32,720 Speaker 1: so I enjoy buying them occasionally. I think mandarins do 479 00:30:32,720 --> 00:30:35,240 Speaker 1: you work well in a fruit salad to provide contrast. 480 00:30:36,040 --> 00:30:38,360 Speaker 1: Buying cuties or halos to have as a snack is 481 00:30:38,400 --> 00:30:41,640 Speaker 1: a nice little treat. Is also great in terms of 482 00:30:41,680 --> 00:30:45,240 Speaker 1: savory salads. I use it in a chicken salad like this. 483 00:30:45,960 --> 00:30:49,880 Speaker 1: Take two boneless, skinless chicken breasts and add five spice, 484 00:30:50,200 --> 00:30:53,960 Speaker 1: grill or pan cook until done. Dice and add to 485 00:30:54,040 --> 00:30:58,240 Speaker 1: a mix of finely shredded napa cabbage, finely shredded red cabbage, 486 00:30:58,400 --> 00:31:02,680 Speaker 1: shredded carrots, sesame, sa fried slash, crispy chow may noodles 487 00:31:02,720 --> 00:31:07,000 Speaker 1: like LAUDCHOI dice cream onions, mandarin oranges and then mix 488 00:31:07,040 --> 00:31:11,640 Speaker 1: in the dressing. The dressing is two tablespoons light soy sauce, 489 00:31:11,760 --> 00:31:16,160 Speaker 1: three tablespoons rice vinegar, one tablespoon toasted sesame oil, two 490 00:31:16,200 --> 00:31:19,760 Speaker 1: tablespoons grape seed oil or canola or any other neutral 491 00:31:19,760 --> 00:31:23,800 Speaker 1: flavored oil, one teaspoon sugar, one and a half teaspoon 492 00:31:23,840 --> 00:31:28,160 Speaker 1: fresh ginger grated, are very finely chopped. One garlic clove minced, 493 00:31:28,200 --> 00:31:32,800 Speaker 1: are grated, half teaspoon black pepper. I think the salad 494 00:31:32,840 --> 00:31:35,360 Speaker 1: gives a nice blend of flavors and the mandarins give 495 00:31:35,400 --> 00:31:40,920 Speaker 1: a nice little pop of flavor. Ooh h, all. 496 00:31:40,880 --> 00:31:43,480 Speaker 2: Right, let's hold comments until the end. Are it continues? 497 00:31:43,960 --> 00:31:46,800 Speaker 2: Panier is also great, something I always look for when 498 00:31:46,840 --> 00:31:48,800 Speaker 2: we go to an Indian restaurant. Now I really want 499 00:31:48,840 --> 00:31:52,000 Speaker 2: to look into trying to make it myself. Finally, with 500 00:31:52,120 --> 00:31:56,120 Speaker 2: the dogs. Attaching a recent photo of Lady Bell with 501 00:31:56,160 --> 00:31:58,320 Speaker 2: a name. We were going back and forth between lady 502 00:31:58,360 --> 00:32:00,520 Speaker 2: and Bell, and when talking with the couple we were 503 00:32:00,560 --> 00:32:02,640 Speaker 2: getting her from, she said she was giving us the 504 00:32:02,640 --> 00:32:06,040 Speaker 2: paperwork for AKC registration if we wanted, and her mom's 505 00:32:06,040 --> 00:32:09,360 Speaker 2: official name is Princess Charlotte of the Hollow, so we 506 00:32:09,440 --> 00:32:17,320 Speaker 2: said it had to be Lady Bell at that point. Yeah, yeah, legitimate. Also, yes, 507 00:32:17,360 --> 00:32:21,680 Speaker 2: attached is a photograph of a black Lab with a 508 00:32:21,720 --> 00:32:25,120 Speaker 2: tennis ball. And I don't know if I've ever mentioned 509 00:32:25,120 --> 00:32:26,680 Speaker 2: this on the show before, but I grew up with 510 00:32:26,680 --> 00:32:28,720 Speaker 2: a black Lab. Like when I was a very tiny baby, 511 00:32:28,760 --> 00:32:30,520 Speaker 2: my parents had a black lab. Like when they brought 512 00:32:30,600 --> 00:32:33,880 Speaker 2: me home, the black lab was like, why did you 513 00:32:33,920 --> 00:32:36,080 Speaker 2: add a puppy to this household? I was not consulted. 514 00:32:37,040 --> 00:32:41,120 Speaker 1: Right, I'm no longer the baby I read exactly. 515 00:32:43,920 --> 00:32:46,960 Speaker 2: But his name was TC, which stood for Total Chaos, 516 00:32:47,000 --> 00:32:51,960 Speaker 2: which was indicative of how he acted as a puppy. 517 00:32:53,600 --> 00:32:56,880 Speaker 2: But he was a very very very good dog. I mean, 518 00:32:57,120 --> 00:33:01,840 Speaker 2: Labrador retrievers generally are, but this, but Lady Bell appears 519 00:33:01,880 --> 00:33:04,320 Speaker 2: to be a very very very good dog. She's sitting 520 00:33:04,360 --> 00:33:06,960 Speaker 2: in the snow. She is clearly having a very good 521 00:33:06,960 --> 00:33:09,480 Speaker 2: time in the snow because her muzzle is covered in it. 522 00:33:11,000 --> 00:33:16,120 Speaker 1: Yes. Yes, And Princess Charlotte of the Hollow, Oh right, 523 00:33:17,040 --> 00:33:19,240 Speaker 1: that's a like book I would read. 524 00:33:19,440 --> 00:33:22,920 Speaker 2: Right, I feel like I have read that book, Like 525 00:33:23,000 --> 00:33:26,520 Speaker 2: I know. The more I'm looking at this photo, I'm like, 526 00:33:26,560 --> 00:33:28,440 Speaker 2: it might be a chocolate lab. I hope I'm not 527 00:33:28,480 --> 00:33:33,040 Speaker 2: misidentifying your Labrador retriever right now, let me know it's 528 00:33:32,800 --> 00:33:35,680 Speaker 2: hard to tell from photographs sometimes, but oh my goodness, Pesto. 529 00:33:36,560 --> 00:33:41,640 Speaker 1: Yes, yes, yes, I mentioned when we did the Pesto episode. 530 00:33:41,680 --> 00:33:44,840 Speaker 1: I already had some. I haven't used it yet. 531 00:33:45,080 --> 00:33:46,840 Speaker 2: Oh okay, okay. 532 00:33:46,680 --> 00:33:50,040 Speaker 1: Because I got caught up in Laura and I were 533 00:33:50,040 --> 00:33:54,200 Speaker 1: talking about this. There's a lot going on in February, 534 00:33:54,280 --> 00:33:57,600 Speaker 1: and I had to make you know, food for the 535 00:33:57,640 --> 00:34:04,800 Speaker 1: big game. Just a couple of dinners I've had with friends. 536 00:34:04,840 --> 00:34:09,040 Speaker 1: But I'm I'm excited. I think it'll make me feel 537 00:34:09,280 --> 00:34:14,280 Speaker 1: Atlanta's having a lot of as usual winter whiplash. 538 00:34:14,360 --> 00:34:14,720 Speaker 2: Yeah. 539 00:34:14,960 --> 00:34:17,239 Speaker 1: Yeah, it was really warm for a while and now 540 00:34:17,239 --> 00:34:22,719 Speaker 1: it's really cold, and well it's cooler, and pasto is 541 00:34:22,760 --> 00:34:25,120 Speaker 1: something I feel. It was very springtime, so I think 542 00:34:25,120 --> 00:34:28,480 Speaker 1: it might boost yeah. 543 00:34:28,520 --> 00:34:32,000 Speaker 2: Yeah, yeah, oh yeah yeah that's in That salmon pasta 544 00:34:32,080 --> 00:34:32,800 Speaker 2: sounds amazing. 545 00:34:33,360 --> 00:34:33,880 Speaker 1: It does. 546 00:34:34,239 --> 00:34:36,120 Speaker 2: That chicken salad sounds amazing. 547 00:34:37,040 --> 00:34:37,560 Speaker 1: Mm hmmm. 548 00:34:38,920 --> 00:34:40,799 Speaker 2: I still might be mad about the mandarins in it, 549 00:34:40,880 --> 00:34:42,960 Speaker 2: but but I but I believe you that you like it, 550 00:34:43,000 --> 00:34:44,800 Speaker 2: And thank you so much for sharing a recipe. 551 00:34:45,680 --> 00:34:50,040 Speaker 1: Yes, we love getting recipes. Oh yeah, yeah, yeah it 552 00:34:50,080 --> 00:34:50,799 Speaker 1: sounds good to me. 553 00:34:51,360 --> 00:34:54,200 Speaker 2: Yeah. No, that dressing sounds great. I'm definitely like this 554 00:34:54,239 --> 00:34:55,399 Speaker 2: is going in the back of my mind. 555 00:34:58,680 --> 00:35:03,960 Speaker 1: Mmmmm. Well, thank you so much to Arc for writing in. 556 00:35:04,640 --> 00:35:07,239 Speaker 1: If you would like to write to us, you can 557 00:35:08,000 --> 00:35:10,800 Speaker 1: Our email is Hello at savorpod dot com. 558 00:35:10,840 --> 00:35:13,120 Speaker 2: We're also on social media. You can find us on 559 00:35:13,200 --> 00:35:15,880 Speaker 2: Blue Sky or Instagram at saver pod and we do 560 00:35:15,960 --> 00:35:18,799 Speaker 2: hope to hear from you. Savor is production of iHeartRadio. 561 00:35:18,880 --> 00:35:20,959 Speaker 2: For more podcasts from my Heart Radio, you can visit 562 00:35:21,000 --> 00:35:24,200 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 563 00:35:24,200 --> 00:35:27,120 Speaker 2: your favorite shows. Thanks as always to our super producers 564 00:35:27,239 --> 00:35:29,960 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 565 00:35:30,040 --> 00:35:31,480 Speaker 2: and we hope that lots of more good things are 566 00:35:31,480 --> 00:35:39,920 Speaker 2: coming your way.