1 00:00:07,960 --> 00:00:10,160 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,200 --> 00:00:12,720 Speaker 1: I'm Annie Reese and I'm Lauren Vogel Bam. And today 3 00:00:12,920 --> 00:00:19,880 Speaker 1: we're talking about KSOM like like the like the cheese dip. Yes, 4 00:00:20,320 --> 00:00:25,520 Speaker 1: much beloved around here around to these parts, like our 5 00:00:25,600 --> 00:00:33,920 Speaker 1: podcast or Atlanta in general. Or I would wager both, Laura, 6 00:00:36,080 --> 00:00:39,559 Speaker 1: I would wager around these parts could encompass a wide 7 00:00:39,600 --> 00:00:44,760 Speaker 1: swath of the United States. Yes, yes, um. And we 8 00:00:44,880 --> 00:00:48,160 Speaker 1: chose this topic because it's time for the Big Game 9 00:00:49,200 --> 00:00:53,159 Speaker 1: and not you know, I don't know my gaming of 10 00:00:53,960 --> 00:00:57,920 Speaker 1: the Last of US two once again. Oh yeah, other 11 00:00:58,040 --> 00:01:03,640 Speaker 1: things like that, but football and North American football specifically. Yes, 12 00:01:03,760 --> 00:01:06,199 Speaker 1: we are talking about the Super Bowl. We can say 13 00:01:06,240 --> 00:01:09,720 Speaker 1: the words. We can say the words. It's to avoid 14 00:01:09,760 --> 00:01:15,080 Speaker 1: it as much as I know. I love. I love 15 00:01:15,200 --> 00:01:18,040 Speaker 1: that you have this fear of it. You're just like, no, 16 00:01:18,200 --> 00:01:22,480 Speaker 1: they'll come after us. I can't be sued. I can't. 17 00:01:25,319 --> 00:01:27,880 Speaker 1: My dad was a lawyer. He used to always say 18 00:01:27,880 --> 00:01:30,880 Speaker 1: to me, Lauren, ignorance is no defense under the law. 19 00:01:30,920 --> 00:01:32,560 Speaker 1: Do you know that? Was like as a kid, you 20 00:01:32,640 --> 00:01:38,320 Speaker 1: can never win. Wow. Anyway, I also like the Big Game. 21 00:01:40,480 --> 00:01:42,800 Speaker 1: The Big Game is just a funny euphemism for it 22 00:01:43,440 --> 00:01:45,600 Speaker 1: is it is, and I and I love the culture 23 00:01:46,000 --> 00:01:49,480 Speaker 1: of of of euphemisms that have sprung up around us. 24 00:01:49,600 --> 00:01:53,400 Speaker 1: Um but but yes, uh ka soo dip is a 25 00:01:53,480 --> 00:01:56,840 Speaker 1: thing that happens at Super Bowl parties, which are not 26 00:01:57,000 --> 00:02:01,360 Speaker 1: really happening this year. Um no. But as know we've 27 00:02:01,400 --> 00:02:04,760 Speaker 1: discussed before. Even though I have no intention of watching 28 00:02:04,760 --> 00:02:08,080 Speaker 1: the game this year, I generally don't watch it anymore 29 00:02:08,160 --> 00:02:09,800 Speaker 1: unless I'm going to a party, which he has to 30 00:02:10,000 --> 00:02:12,040 Speaker 1: not be going to one this year. But I still 31 00:02:12,080 --> 00:02:17,440 Speaker 1: eat the food. I have the chicken wings already, like yeah, 32 00:02:17,560 --> 00:02:22,519 Speaker 1: And and caso is a is a big, big part 33 00:02:22,560 --> 00:02:26,160 Speaker 1: of a lot of Super Bowl celebrations are just like 34 00:02:26,360 --> 00:02:29,320 Speaker 1: foods that people like to eat around there. Um, it 35 00:02:29,360 --> 00:02:32,239 Speaker 1: does crack me up that a good portion of football 36 00:02:32,280 --> 00:02:36,400 Speaker 1: foods or dips. Yeah yeah, well anything anything like that 37 00:02:36,400 --> 00:02:38,760 Speaker 1: that's a that's snack able that you don't really have 38 00:02:38,840 --> 00:02:42,080 Speaker 1: to pay attention to. You can just sort of like 39 00:02:42,080 --> 00:02:45,800 Speaker 1: like blindly like like like shove a chip or a 40 00:02:46,000 --> 00:02:50,919 Speaker 1: celery stock or something into and then eat mm hmmm uh. 41 00:02:50,960 --> 00:02:55,400 Speaker 1: And they're delicious. College. When I was a kid, my 42 00:02:55,480 --> 00:02:58,639 Speaker 1: mom would make guacamole like we never had guacamole except 43 00:02:58,760 --> 00:03:04,480 Speaker 1: on so Pro Bowl someday. Yeah. Um. But a couple 44 00:03:04,520 --> 00:03:06,960 Speaker 1: of years ago, when Atlanta was one of the teams 45 00:03:06,960 --> 00:03:09,040 Speaker 1: in the Super Bowl, I went to a party. I 46 00:03:09,080 --> 00:03:11,160 Speaker 1: believe I've discussed it before because it's quite a memorable 47 00:03:11,160 --> 00:03:14,560 Speaker 1: experience for me. But almost all the foods, like everybody 48 00:03:14,560 --> 00:03:18,000 Speaker 1: bought their own foods, and almost all of them were dips. Um, 49 00:03:18,200 --> 00:03:20,240 Speaker 1: And it was like just the dips, the whole table 50 00:03:20,480 --> 00:03:23,800 Speaker 1: of dips. And I think there were several types of 51 00:03:23,919 --> 00:03:26,760 Speaker 1: k so, like spicy k so one that has meat 52 00:03:26,800 --> 00:03:29,639 Speaker 1: in it, like lots of k so and we jokingly 53 00:03:29,720 --> 00:03:34,440 Speaker 1: called it, um that party, the Party of the dips. 54 00:03:34,480 --> 00:03:43,240 Speaker 1: So many tipsous that's delightful. Uh yeah, I I don't actually, 55 00:03:43,240 --> 00:03:46,760 Speaker 1: I don't think that I have specific memories of cheese 56 00:03:46,760 --> 00:03:53,040 Speaker 1: dip in association with Super Bowl parties, but like like 57 00:03:53,080 --> 00:04:00,840 Speaker 1: buffalo chicken dip, yes, multi layered dips. Sure mm hmmm, 58 00:04:02,160 --> 00:04:04,320 Speaker 1: I'm really thinking and I'm and I'm really really pulling 59 00:04:04,320 --> 00:04:06,960 Speaker 1: a blank. I will say that, um, one of my 60 00:04:07,680 --> 00:04:11,160 Speaker 1: very very very favorite things to do um at one 61 00:04:11,160 --> 00:04:14,480 Speaker 1: of my very favorite dive bars around Atlanta, which I 62 00:04:14,520 --> 00:04:18,279 Speaker 1: miss so intensely right now. Um, They have caso on 63 00:04:18,360 --> 00:04:20,760 Speaker 1: the menu, and they will serve you a bowl of 64 00:04:20,800 --> 00:04:24,599 Speaker 1: the caso dip with a side of French fries and 65 00:04:24,680 --> 00:04:27,800 Speaker 1: you dip the fries in the caso and I feel 66 00:04:27,839 --> 00:04:31,480 Speaker 1: like just the most ultimate version of myself ever in 67 00:04:31,480 --> 00:04:34,719 Speaker 1: that moment, I'm like, well, this is my final form, 68 00:04:34,839 --> 00:04:39,040 Speaker 1: is a complete bar slag. This is great. Yes you 69 00:04:39,320 --> 00:04:42,640 Speaker 1: I I remember the first time I was there when 70 00:04:42,680 --> 00:04:44,880 Speaker 1: you ordered that. You introduced me to that, and I 71 00:04:44,920 --> 00:04:49,320 Speaker 1: was like, I must this is amazing, and every time 72 00:04:49,360 --> 00:04:51,880 Speaker 1: you would order it, it was the best time. So 73 00:04:52,080 --> 00:04:57,840 Speaker 1: thank you. You're welcome. Oh gosh, it's one of the 74 00:04:57,880 --> 00:05:00,839 Speaker 1: places that I go to in atlant and like I 75 00:05:00,880 --> 00:05:04,000 Speaker 1: walk in and they're like, they're like, so Jamison Rocks 76 00:05:04,000 --> 00:05:09,159 Speaker 1: and fries and caso, and I'm like, yes, everybody knows 77 00:05:09,200 --> 00:05:19,920 Speaker 1: your name. It's it's it's wonderful and terrible. It's uh both. Well, 78 00:05:20,000 --> 00:05:26,080 Speaker 1: I always enjoyed it. Yes, related to this, we have 79 00:05:26,279 --> 00:05:31,520 Speaker 1: previously done episodes on nachos and on American cheese if 80 00:05:31,800 --> 00:05:34,719 Speaker 1: if you would like to look those up. Um, but 81 00:05:34,880 --> 00:05:39,400 Speaker 1: caso and nachos are two totally separate categories, indeed, which 82 00:05:39,480 --> 00:05:47,839 Speaker 1: I suppose brings us to our question k so, what 83 00:05:48,080 --> 00:05:52,520 Speaker 1: is it? Well, uh k soo or chili cunque so 84 00:05:52,600 --> 00:05:57,000 Speaker 1: so or spicy cheese dip is a molten pool of 85 00:05:57,160 --> 00:06:01,760 Speaker 1: seasoned semi scopa bowl cheese these UM. The seasonings in 86 00:06:01,800 --> 00:06:04,960 Speaker 1: there can include things like a chili powder and oregano. 87 00:06:05,080 --> 00:06:09,560 Speaker 1: It can contain a number of other ingredients like um, tomato, chili, peppers, onion, 88 00:06:10,000 --> 00:06:15,560 Speaker 1: ground meat, or sausage chunky or diced, fine, roasted or not. UM. 89 00:06:15,600 --> 00:06:19,240 Speaker 1: It's generally served with crispy cornflour tortilla chips for dipping, 90 00:06:19,760 --> 00:06:23,440 Speaker 1: sometimes topped with other stuff like guacamole, maybe some fresh avocado, 91 00:06:23,520 --> 00:06:27,680 Speaker 1: something like that. UM. It is related to and inspired by, 92 00:06:28,200 --> 00:06:31,000 Speaker 1: caiso fondido, which is a side dish of of like 93 00:06:31,120 --> 00:06:34,479 Speaker 1: malty cheese baked with stuff like roasted peppers and onions 94 00:06:34,480 --> 00:06:39,159 Speaker 1: and or cherizo, served with UM warm soft wheat tortillas 95 00:06:39,200 --> 00:06:41,599 Speaker 1: and usually some kind of salsa or pickle for like 96 00:06:41,720 --> 00:06:45,320 Speaker 1: layering into the tortillas. But caeso fondido is is thicker 97 00:06:45,800 --> 00:06:49,640 Speaker 1: in texture, and I would in fact say that the 98 00:06:49,720 --> 00:06:53,880 Speaker 1: key to caeso is its texture. UM. It is a smooth, 99 00:06:54,360 --> 00:06:58,800 Speaker 1: homogeneous liquid, creamy, not oily, and when heated to the 100 00:06:58,800 --> 00:07:02,200 Speaker 1: proper serving temperature. It offers almost no resistance to a 101 00:07:02,279 --> 00:07:04,680 Speaker 1: chip that you dip into it. Like, you don't scoop 102 00:07:04,760 --> 00:07:07,200 Speaker 1: up the cheese as much as the cheese just coats 103 00:07:07,560 --> 00:07:11,080 Speaker 1: the chip. Um as it cools, you may enter like 104 00:07:11,120 --> 00:07:13,880 Speaker 1: a thicker scooping kind of territory. But I'd say that 105 00:07:13,920 --> 00:07:18,160 Speaker 1: at that point it's time to reheat the cheese. Okay, 106 00:07:18,360 --> 00:07:21,160 Speaker 1: So you don't want to do with the scooping nonsense. 107 00:07:21,200 --> 00:07:23,720 Speaker 1: You want the coating. I want the coating. That's what 108 00:07:23,760 --> 00:07:26,640 Speaker 1: I'm there for. Yeah, I mean the scooping is okay 109 00:07:26,640 --> 00:07:30,360 Speaker 1: because it's still a heck and bowl of spicy cheese, right. 110 00:07:31,560 --> 00:07:33,040 Speaker 1: I mean I would eat it with a fork at 111 00:07:33,080 --> 00:07:35,600 Speaker 1: that point, But you know, like if we really got 112 00:07:35,640 --> 00:07:40,240 Speaker 1: to it, um. But uh, okay, okay, there are a 113 00:07:40,320 --> 00:07:46,880 Speaker 1: number of ways to achieve this this liquid state via science, yes, 114 00:07:47,560 --> 00:07:49,840 Speaker 1: because I mean, like, okay, technically you're you're not going 115 00:07:49,880 --> 00:07:52,880 Speaker 1: to get any kind of cheese without science. But in general, 116 00:07:53,200 --> 00:07:57,840 Speaker 1: cheese does not want to melt into a perfectly homogeneous puddle. 117 00:07:58,240 --> 00:08:00,440 Speaker 1: And you've probably noticed this, and we did talk about 118 00:08:00,440 --> 00:08:02,840 Speaker 1: it at length um in our Nacho's episode. A few 119 00:08:02,840 --> 00:08:06,000 Speaker 1: other places as well, Um, the problem is here that 120 00:08:06,080 --> 00:08:09,360 Speaker 1: when you heat cheese up past a certain point about 121 00:08:09,480 --> 00:08:13,480 Speaker 1: ninety degrees fahrenheit or thirty two celsius, the fats in 122 00:08:13,560 --> 00:08:17,960 Speaker 1: the cheese, which which are suspended evenly among or or 123 00:08:18,040 --> 00:08:21,360 Speaker 1: emulsified in all of the other stuff that makes up 124 00:08:21,440 --> 00:08:24,080 Speaker 1: cheese when it's cool, um, that the fats can melt 125 00:08:24,120 --> 00:08:27,240 Speaker 1: out of it at that temperature, leaving you with a 126 00:08:27,280 --> 00:08:32,000 Speaker 1: bunch of oil and then some like lumpy cheese proteins. Um. 127 00:08:32,040 --> 00:08:36,120 Speaker 1: Those proteins won't won't break apart and liquefy until they 128 00:08:36,160 --> 00:08:38,719 Speaker 1: hit a much higher temperature um about a hundred and 129 00:08:38,880 --> 00:08:43,000 Speaker 1: thirty for soft, fresh, high moisture cheeses, um, and then 130 00:08:43,000 --> 00:08:47,400 Speaker 1: all the way up to eighty for aged dry cheeses, 131 00:08:47,400 --> 00:08:50,480 Speaker 1: which is about fifty four to eighty four celsius for 132 00:08:50,640 --> 00:08:53,559 Speaker 1: our metric friends. And not that you're probably going to 133 00:08:53,640 --> 00:08:56,720 Speaker 1: try to make a case so with like parmesan. But 134 00:08:57,440 --> 00:09:00,559 Speaker 1: I thought i'd mention it. Yeah, yeah, people out there 135 00:09:00,600 --> 00:09:03,880 Speaker 1: trying all kind of thing, you know, and I encourage it. 136 00:09:04,160 --> 00:09:08,760 Speaker 1: I encourage experimentation. Um, But right right in the middle 137 00:09:08,800 --> 00:09:11,760 Speaker 1: of that temperature range, um, you're going to have the 138 00:09:11,800 --> 00:09:15,199 Speaker 1: melting point of of like load of medium moisture. Aged 139 00:09:15,280 --> 00:09:17,760 Speaker 1: cheese is like a like a cheddar or a jack cheese, 140 00:09:18,440 --> 00:09:22,079 Speaker 1: and those can go really creamy when they're melted because 141 00:09:22,240 --> 00:09:26,200 Speaker 1: because during that aging process, UM, the protein molecules in 142 00:09:26,800 --> 00:09:30,880 Speaker 1: in the cheese will break down through enzyme action into 143 00:09:31,120 --> 00:09:35,680 Speaker 1: um into these shorter chains of proteins. So fresh cheese 144 00:09:35,679 --> 00:09:38,959 Speaker 1: is like like mozzarella, go stringy when they're melted because 145 00:09:39,120 --> 00:09:42,480 Speaker 1: those chains of proteins are are long and kind of tangly. 146 00:09:42,760 --> 00:09:46,200 Speaker 1: They get sort of ropey um together. But stuff like 147 00:09:46,280 --> 00:09:50,440 Speaker 1: cheddar can melt smoothly because because those those little bits 148 00:09:50,480 --> 00:09:58,160 Speaker 1: of proteins have more flow m or flow. So uh So, 149 00:09:58,200 --> 00:10:02,400 Speaker 1: to make the perfect dip ing cheese, you need to 150 00:10:02,440 --> 00:10:05,000 Speaker 1: make sure that the cheese has flow instead of stick, 151 00:10:05,520 --> 00:10:10,040 Speaker 1: and that it remains an emulsion when it's hot. UM. 152 00:10:10,080 --> 00:10:13,440 Speaker 1: And an emulsion is a mixture of stuff that usually 153 00:10:13,480 --> 00:10:16,680 Speaker 1: doesn't mix, like oil and water UM. And this is 154 00:10:16,720 --> 00:10:21,360 Speaker 1: why some recipes for queso use processed cheese UM, like 155 00:10:21,360 --> 00:10:25,640 Speaker 1: like American cheese cheeses that are specifically created using these 156 00:10:25,679 --> 00:10:30,559 Speaker 1: compounds that will maintain that emulsion UM. But you can 157 00:10:30,600 --> 00:10:34,560 Speaker 1: also use just whatever plain old regular cheese you like. 158 00:10:35,040 --> 00:10:37,560 Speaker 1: And add some of the compounds that are used in 159 00:10:37,640 --> 00:10:41,920 Speaker 1: creating processed cheese, like say, sodium citrate, and all of 160 00:10:41,960 --> 00:10:44,680 Speaker 1: my favorite recipes for queso that I've read on the 161 00:10:44,720 --> 00:10:47,600 Speaker 1: internet do indeed just say like, yeah, just go out 162 00:10:47,600 --> 00:10:51,839 Speaker 1: and buy some sodium citrate. It's widely available and use 163 00:10:51,880 --> 00:10:54,840 Speaker 1: it to make whatever kind of cheese you want perfectly melty. 164 00:10:55,440 --> 00:11:01,360 Speaker 1: H Yeah. Wow, I'll never look at cheese the same 165 00:11:01,440 --> 00:11:05,120 Speaker 1: way again. Ah. Gosh, that's my that's that's my goal 166 00:11:05,240 --> 00:11:08,960 Speaker 1: just all the time. Well, thank you, because I have 167 00:11:09,200 --> 00:11:12,880 Speaker 1: watched I'll put cheese, like shredded cheese on top of chicken, 168 00:11:12,920 --> 00:11:15,120 Speaker 1: and I'll watch and it just doesn't melt, and I'm like, 169 00:11:15,720 --> 00:11:22,040 Speaker 1: this is weird. Curses Yeah yeah, yeah, um yeah. Those 170 00:11:22,080 --> 00:11:25,560 Speaker 1: recipes tend to also recommend um, yeah, getting you know, melt, 171 00:11:25,640 --> 00:11:28,319 Speaker 1: melting your cheese with some sodium citrate and then using 172 00:11:28,360 --> 00:11:33,520 Speaker 1: an immersion blender for for really good times. Yeah, because 173 00:11:33,640 --> 00:11:38,120 Speaker 1: that is going to combine the the chemical stuff that's 174 00:11:38,120 --> 00:11:41,520 Speaker 1: happening in there, um, the micro physical stuff that's happening 175 00:11:42,080 --> 00:11:47,520 Speaker 1: with the macro physical action of the blender. Yeah. But okay, 176 00:11:48,240 --> 00:11:50,959 Speaker 1: note on sodium citrate, This is a salt of a 177 00:11:51,000 --> 00:11:53,880 Speaker 1: citric acid um, one of those things that makes a 178 00:11:54,040 --> 00:11:57,400 Speaker 1: citrus fruit tangy. And because it's a it's a salt 179 00:11:57,480 --> 00:12:00,559 Speaker 1: as well. It does the double action of of lowering 180 00:12:00,559 --> 00:12:05,080 Speaker 1: the pH of your cheese sauce or dip uh and 181 00:12:05,200 --> 00:12:09,400 Speaker 1: also making the proteins more soluble. And both these actions 182 00:12:09,480 --> 00:12:14,120 Speaker 1: create cohesion and flow among the molecules within your dip 183 00:12:14,960 --> 00:12:19,880 Speaker 1: that sounds like a cheese melody or jazz cheese jazz 184 00:12:20,840 --> 00:12:29,040 Speaker 1: cheeze jazz. Yeah, oh gosh, we had the hymns, now 185 00:12:29,480 --> 00:12:33,400 Speaker 1: the cheese jazz. Yeah gosh, And I thought I thought 186 00:12:33,400 --> 00:12:37,520 Speaker 1: I liked snake jazz, but cheese jazz even better. Uh So. 187 00:12:37,600 --> 00:12:40,120 Speaker 1: At any rate, the result of all of this is 188 00:12:40,160 --> 00:12:43,959 Speaker 1: going to be a creamy uh not not oily or 189 00:12:44,080 --> 00:12:49,640 Speaker 1: ropey dip thicker than a saucer a soup. Yeah, cheese 190 00:12:49,679 --> 00:12:58,559 Speaker 1: dip so good. Speaking of what about you know, watch 191 00:12:58,559 --> 00:13:01,760 Speaker 1: your watching serving sizes. Uh, this cheat cheese is a 192 00:13:01,920 --> 00:13:05,520 Speaker 1: is a calorie dense food. Um, it tends to be 193 00:13:05,760 --> 00:13:09,120 Speaker 1: pretty high and fat, also high in protein. A protein 194 00:13:09,240 --> 00:13:12,640 Speaker 1: is great, um, lots of lots of vitamins and minerals 195 00:13:12,640 --> 00:13:16,240 Speaker 1: in there. Um. But but yeah, yeah, keep in mind 196 00:13:16,520 --> 00:13:21,400 Speaker 1: that the serving size of a portion of cheese is 197 00:13:21,480 --> 00:13:30,720 Speaker 1: like an ounce. Um, oh, dear, yeah, yeah, And you know, hey, 198 00:13:30,720 --> 00:13:33,360 Speaker 1: hey it's a it can be it can be a treat, 199 00:13:33,520 --> 00:13:36,800 Speaker 1: and that's a wonderful treat yourself big for the big game. 200 00:13:37,800 --> 00:13:43,280 Speaker 1: Hey do what makes you happy? Yeah. I remember one 201 00:13:43,320 --> 00:13:45,480 Speaker 1: of my first when I first started as an intern 202 00:13:45,559 --> 00:13:47,760 Speaker 1: at this company that's gone through many different companies, but 203 00:13:47,880 --> 00:13:52,719 Speaker 1: essentially I've been the same space. Ish um. I went 204 00:13:52,760 --> 00:13:55,520 Speaker 1: to Matt Frederick, our dear friend and colleague. He had 205 00:13:55,559 --> 00:14:01,120 Speaker 1: a New Year's Redux party and there was this oh 206 00:14:01,400 --> 00:14:04,280 Speaker 1: chicken buffalo dip and I stayed in the in the 207 00:14:04,400 --> 00:14:07,520 Speaker 1: kitchen and I bet I ate half of it. I 208 00:14:07,520 --> 00:14:10,400 Speaker 1: I really went to town. Um. So the first time 209 00:14:10,440 --> 00:14:12,120 Speaker 1: that I had the first time that I had a 210 00:14:12,200 --> 00:14:15,560 Speaker 1: chicken buffalo dip, I was just like, yes, this is 211 00:14:15,600 --> 00:14:18,920 Speaker 1: my whole life now. I live in this cast role. Dish. 212 00:14:20,120 --> 00:14:23,720 Speaker 1: You will tear me away when I am dead or 213 00:14:23,760 --> 00:14:30,200 Speaker 1: there is no dip left. Oh jeez. All right, Well, 214 00:14:30,200 --> 00:14:32,680 Speaker 1: we do have some numbers for you. We do we 215 00:14:32,720 --> 00:14:36,080 Speaker 1: do um And to start off, I guess a little 216 00:14:36,080 --> 00:14:38,600 Speaker 1: bit of context that will get into more A lot 217 00:14:38,600 --> 00:14:41,280 Speaker 1: of you probably know this already, but much of the 218 00:14:41,320 --> 00:14:43,360 Speaker 1: case so in the United States is a combination of 219 00:14:43,520 --> 00:14:47,600 Speaker 1: pretty much two ingredients, which is Velvita and Rotel diiced 220 00:14:47,600 --> 00:14:52,960 Speaker 1: tomatoes and chilies. Yes, so original Rotel was the fifth 221 00:14:53,080 --> 00:14:57,120 Speaker 1: most sold canned goods in the United States, with sixty 222 00:14:57,200 --> 00:15:03,400 Speaker 1: nine point one million in singales. The Yeah, and right 223 00:15:03,440 --> 00:15:08,720 Speaker 1: before the Super Bowl there was a cheese apocalypse, um, 224 00:15:08,760 --> 00:15:12,440 Speaker 1: which was a Velveta shortish due to a recall, and 225 00:15:12,440 --> 00:15:17,280 Speaker 1: it moved to I know, a new production facility. People 226 00:15:17,640 --> 00:15:21,000 Speaker 1: freaks out and some even accused the company of manufacturing 227 00:15:21,000 --> 00:15:24,080 Speaker 1: the crisis basically a publicity stunt right before the Super 228 00:15:24,080 --> 00:15:28,840 Speaker 1: Bowl happened. Um. Witchcraft spokespeople denied, and in fact they 229 00:15:28,960 --> 00:15:32,560 Speaker 1: leaned into it really hard, calling Velveta our nation's most 230 00:15:32,640 --> 00:15:39,840 Speaker 1: precious commodity liquid gold. I don't know, disproves that they didn't. 231 00:15:40,800 --> 00:15:42,760 Speaker 1: It wasn't a publicity something. I don't think it was. 232 00:15:42,880 --> 00:15:46,200 Speaker 1: But I mean, there are supply issues surrounding the Super 233 00:15:46,240 --> 00:15:48,800 Speaker 1: Bowl every year in a lot of ways, like the 234 00:15:49,560 --> 00:15:53,400 Speaker 1: dent it does on chicken wings is wild. It is. Yeah, 235 00:15:53,440 --> 00:15:58,160 Speaker 1: there's been chicken wing heist. I think we talked about yeah, um, 236 00:15:58,280 --> 00:16:00,640 Speaker 1: and then something else We're gonna get into it later. 237 00:16:01,080 --> 00:16:06,320 Speaker 1: Is Arkansas cheese dip and Arkansas has a cheese dip 238 00:16:06,360 --> 00:16:09,000 Speaker 1: trail map on their official website like their state official 239 00:16:11,520 --> 00:16:16,240 Speaker 1: and they have a World Cheese Dip Championship. From their site, 240 00:16:16,320 --> 00:16:19,480 Speaker 1: quote Arkansas showed it is the epicenter of the cheese 241 00:16:19,480 --> 00:16:24,440 Speaker 1: dip world. And when our inaugural World Cheese Dip Championship hosted, 242 00:16:24,440 --> 00:16:28,280 Speaker 1: over six thousand people, served over two gallons of cheese 243 00:16:28,360 --> 00:16:34,560 Speaker 1: dip and offered over thirty different recipes. Wow, indeed glorious. 244 00:16:36,120 --> 00:16:38,520 Speaker 1: But Arkansas might not be the state you were expecting 245 00:16:38,520 --> 00:16:40,720 Speaker 1: to hear about. Probably a lot of you were thinking Texas, 246 00:16:41,880 --> 00:16:45,920 Speaker 1: And yes, Texan food writer and editor Helen Hollyman once said, 247 00:16:46,200 --> 00:16:50,760 Speaker 1: when I die, drizzle caso over my grave. Caso is 248 00:16:50,800 --> 00:16:55,200 Speaker 1: a Texan birthright, the most critical staple at any gathering 249 00:16:55,360 --> 00:17:02,960 Speaker 1: besides barbecue. Wow. Wow, I didn't know. I love it. 250 00:17:04,440 --> 00:17:06,159 Speaker 1: So this is one of the few I feel like 251 00:17:06,200 --> 00:17:08,879 Speaker 1: often I have come out of these episodes like wow, 252 00:17:08,920 --> 00:17:10,600 Speaker 1: how have I never heard of that? Or how did 253 00:17:10,600 --> 00:17:12,800 Speaker 1: I not hear of it until I basically come to 254 00:17:12,840 --> 00:17:15,680 Speaker 1: a city. So this one for me. I've always known 255 00:17:15,680 --> 00:17:18,480 Speaker 1: about Kiso for as long as I guess I've been 256 00:17:18,480 --> 00:17:21,439 Speaker 1: going out to restaurants so pretty young. Um. And I 257 00:17:21,520 --> 00:17:23,399 Speaker 1: was fascinating to read it accounts of people who had 258 00:17:23,480 --> 00:17:26,040 Speaker 1: never heard of kiso or didn't try it until adulthood, 259 00:17:26,560 --> 00:17:30,280 Speaker 1: about having difficulties finding velveta and retel and grocery stores, 260 00:17:30,400 --> 00:17:33,240 Speaker 1: especially people the stories I read moving to New York 261 00:17:33,960 --> 00:17:37,400 Speaker 1: are having a friend from Texas visit them in New 262 00:17:37,480 --> 00:17:43,160 Speaker 1: York and being like, Okay, so yeah, yeah, it's Um, 263 00:17:43,200 --> 00:17:45,760 Speaker 1: it's very strange to me. And I was trying to 264 00:17:45,800 --> 00:17:51,600 Speaker 1: figure out how this could possibly have occurred in American culture, 265 00:17:52,520 --> 00:17:54,399 Speaker 1: where in you know, like like like t g A 266 00:17:54,480 --> 00:17:59,680 Speaker 1: Fridays was like a whole thing during our childhoods. Anyway, Um, 267 00:17:59,720 --> 00:18:01,840 Speaker 1: I'm like, I'm like, did people did these people not 268 00:18:01,920 --> 00:18:05,200 Speaker 1: go to chain restaurants? Did they were there no Mexican 269 00:18:05,240 --> 00:18:07,679 Speaker 1: restaurants in their area? And then I went on a 270 00:18:07,680 --> 00:18:11,800 Speaker 1: whole like like internal rabbit hole about like are there 271 00:18:11,800 --> 00:18:16,679 Speaker 1: more Mexican restaurants in South Florida, Like I'm surely there's 272 00:18:16,880 --> 00:18:19,000 Speaker 1: a lot of I don't know, I'm not sure. I 273 00:18:19,000 --> 00:18:23,159 Speaker 1: haven't done the research into the spread of these cuisines 274 00:18:23,200 --> 00:18:27,000 Speaker 1: throughout the United States, but but I guess yeah, upstate 275 00:18:27,080 --> 00:18:32,440 Speaker 1: New York, Connecticut didn't know about k so you're missing out. 276 00:18:32,480 --> 00:18:34,359 Speaker 1: I'll never forget one of the first times I went 277 00:18:34,400 --> 00:18:37,440 Speaker 1: to New York in this UM woman I was visiting 278 00:18:37,480 --> 00:18:39,720 Speaker 1: who lived there. She was like, we just got a 279 00:18:39,720 --> 00:18:46,720 Speaker 1: southern food restaurant. Have you heard of grits. They're like, yes, yes, ma'am, 280 00:18:46,800 --> 00:18:49,280 Speaker 1: I have heard of grits. Yeah, I have that. He's like, 281 00:18:49,320 --> 00:18:53,520 Speaker 1: they have types of grits, and really, let's go check 282 00:18:53,600 --> 00:18:57,120 Speaker 1: this out there. Have they heard of grits because I'm 283 00:18:57,119 --> 00:19:03,520 Speaker 1: not sure that there's twenty types. No cheese, sugar as 284 00:19:03,560 --> 00:19:08,399 Speaker 1: a whole debate anyway, Yeah, it's really interesting. We're going 285 00:19:08,440 --> 00:19:10,560 Speaker 1: to talk about that a little bit of this kind 286 00:19:10,560 --> 00:19:12,520 Speaker 1: of spread of cas so and why or why not 287 00:19:12,600 --> 00:19:15,880 Speaker 1: it didn't spread. In the history section we will which 288 00:19:15,920 --> 00:19:17,760 Speaker 1: we will get into right after we get back from 289 00:19:17,760 --> 00:19:28,240 Speaker 1: a quick break for a word from our sponsor and 290 00:19:28,280 --> 00:19:33,680 Speaker 1: we're back. Thank you sponsor, Yes, thank you so. Disclaimer UM. 291 00:19:33,680 --> 00:19:36,320 Speaker 1: In this history section, we're mostly focusing on chili conquis, 292 00:19:36,440 --> 00:19:38,280 Speaker 1: which in the United States, when you say k so 293 00:19:39,200 --> 00:19:42,240 Speaker 1: generally what people mean, but I know there's a lot 294 00:19:42,240 --> 00:19:46,760 Speaker 1: of offshoots UM and different histories we could have pursued, 295 00:19:47,160 --> 00:19:51,960 Speaker 1: So let's put that out there. Yeah, yeah, and case so, 296 00:19:52,000 --> 00:19:57,080 Speaker 1: of course, it's just the Spanish word for cheese, yes, yes, 297 00:19:58,640 --> 00:20:01,040 Speaker 1: So if you just order, if you walk into a 298 00:20:01,119 --> 00:20:04,439 Speaker 1: restaurant in a Spanish speaking place and just say can 299 00:20:04,480 --> 00:20:08,920 Speaker 1: I have some queso, they might be confused, right, right, 300 00:20:09,000 --> 00:20:12,719 Speaker 1: right right. I think I'd be happy as long as 301 00:20:12,800 --> 00:20:19,359 Speaker 1: cheese at any rate. Yeah, sure, all right. So when 302 00:20:19,560 --> 00:20:22,240 Speaker 1: the Spanish arrived in what is now El Paso, Texas 303 00:20:22,240 --> 00:20:25,400 Speaker 1: in the late fift hundreds, they introduced a new live 304 00:20:25,440 --> 00:20:28,520 Speaker 1: stock to that area, including dairy producing live stock like 305 00:20:28,600 --> 00:20:32,320 Speaker 1: cows and goats. Prior to that, dairy was unknown to 306 00:20:32,400 --> 00:20:34,639 Speaker 1: that part of the world are mostly unknown. Um. It 307 00:20:34,720 --> 00:20:38,720 Speaker 1: was only a matter of time before these new in 308 00:20:38,880 --> 00:20:43,399 Speaker 1: quotes ingredients be incorporated into the cuisine in that area. 309 00:20:43,920 --> 00:20:48,479 Speaker 1: Yeah yeah. The broad culture of of Vaccaro's cowboys and 310 00:20:48,520 --> 00:20:52,679 Speaker 1: related communities around what's now northern Mexico and the southwestern 311 00:20:52,760 --> 00:20:57,480 Speaker 1: United States gave rise to local cheesemaking um, including a 312 00:20:57,560 --> 00:21:02,320 Speaker 1: number of fresh and short aged cheese is um. In 313 00:21:02,359 --> 00:21:05,400 Speaker 1: some cases, other colonists and immigrants to the area brought 314 00:21:05,520 --> 00:21:11,160 Speaker 1: specific cheesemaking methods, apparently Dominican monks influenced Wahaka cheese, which 315 00:21:11,160 --> 00:21:15,760 Speaker 1: is similar to mozzarella. French Canadian Mennonites influenced Chihuahua cheese, 316 00:21:15,760 --> 00:21:17,800 Speaker 1: which is similar to like a like a white cheddar 317 00:21:18,119 --> 00:21:21,240 Speaker 1: or a jack cheese. The Spanish also brought pigs, from 318 00:21:21,240 --> 00:21:25,760 Speaker 1: which Mexican red charizo developed, and then um the chilis 319 00:21:25,880 --> 00:21:29,000 Speaker 1: and tomatoes and onions that would also make up the 320 00:21:29,480 --> 00:21:32,880 Speaker 1: kind of basis for chili conque so um we're native 321 00:21:33,040 --> 00:21:39,600 Speaker 1: ingredients um often roasted and incorporated into many dishes rights um. 322 00:21:39,640 --> 00:21:42,239 Speaker 1: And there is no specific time we can point to 323 00:21:42,440 --> 00:21:46,119 Speaker 1: for when chili con queso came into existence, but one 324 00:21:46,160 --> 00:21:50,080 Speaker 1: of the first written instances is from Jose Joaquin Fernandez 325 00:21:50,400 --> 00:21:56,760 Speaker 1: de Lizards eighteen sixteen Mexican novel El Periquillo Sarniento or 326 00:21:56,800 --> 00:22:00,600 Speaker 1: The Mangi Parrot Um. It was mentioned again in a 327 00:22:00,960 --> 00:22:07,440 Speaker 1: eight six poems chile verde gonquiso Um. The poet described 328 00:22:07,600 --> 00:22:10,480 Speaker 1: their disappointment that women at the time knew more about 329 00:22:10,560 --> 00:22:15,080 Speaker 1: superficial things when they should know more about useful stuff 330 00:22:15,119 --> 00:22:19,040 Speaker 1: like how to serve cheese and chili. Yeah, it was 331 00:22:19,040 --> 00:22:25,120 Speaker 1: an amous anonymous poet. Um interesting um still this dish 332 00:22:25,160 --> 00:22:28,560 Speaker 1: didn't appear by name, and Mexican cookbooks during this period, 333 00:22:28,920 --> 00:22:34,400 Speaker 1: though the ingredients didn't and frequently show up and recipes together, um, 334 00:22:34,440 --> 00:22:37,600 Speaker 1: just not in chili con que. So. The first known 335 00:22:37,640 --> 00:22:42,000 Speaker 1: written recipe for that came out of printed in a 336 00:22:42,119 --> 00:22:45,320 Speaker 1: US magazine called The Land of the Sunshine that was 337 00:22:45,359 --> 00:22:48,959 Speaker 1: all about Mexican cuisine, and it included a recipe for 338 00:22:49,160 --> 00:22:52,440 Speaker 1: chile verdes con que, so a mixture of cheese, tomatoes, 339 00:22:52,520 --> 00:22:56,000 Speaker 1: and long green chilis. However, it wasn't really a dip 340 00:22:56,280 --> 00:22:58,360 Speaker 1: but a side dish, like the chilis were the main 341 00:22:58,480 --> 00:23:01,159 Speaker 1: part of it, and the these was just melted on 342 00:23:01,280 --> 00:23:06,760 Speaker 1: top for flavor. Yeah, which still sounds good. That sounds 343 00:23:06,760 --> 00:23:10,280 Speaker 1: really good. This is a very hungry episode, y'all. Yes 344 00:23:10,400 --> 00:23:15,680 Speaker 1: it is. At the same time, European melted cheese dips 345 00:23:15,760 --> 00:23:19,480 Speaker 1: like fon dues um had made their way to North 346 00:23:19,520 --> 00:23:22,119 Speaker 1: America and were popular there by the end of the 347 00:23:22,119 --> 00:23:25,560 Speaker 1: eighteen hundreds. So typically these were served with bread, and 348 00:23:25,600 --> 00:23:28,919 Speaker 1: these cheese dips were thought to be a precursor to 349 00:23:29,200 --> 00:23:32,440 Speaker 1: the may meal so an appetizer um in the first 350 00:23:32,440 --> 00:23:35,280 Speaker 1: decade of the nineteen hundreds, some of the first recipes 351 00:23:35,280 --> 00:23:41,120 Speaker 1: for quote Mexican takes on these European cheese dips started appearing, 352 00:23:41,480 --> 00:23:43,960 Speaker 1: beginning with a nineteen o eight recipe in a Kentucky 353 00:23:44,160 --> 00:23:50,840 Speaker 1: newspaper for quote Mexican rare bit or rabbit. Well yeah, so, 354 00:23:50,840 --> 00:23:56,760 Speaker 1: so the original dish was called Welsh rabbit. Um. But, 355 00:23:57,280 --> 00:24:00,600 Speaker 1: as we mentioned in a recent episode, um, that was 356 00:24:00,680 --> 00:24:04,240 Speaker 1: kind of a ding on the Welsh in on on 357 00:24:04,359 --> 00:24:07,960 Speaker 1: multiple levels because rabbit was considered a poor man's food. 358 00:24:08,000 --> 00:24:10,840 Speaker 1: The dish Welsh rabbit doesn't contain any rabbit, so it 359 00:24:10,920 --> 00:24:13,240 Speaker 1: was sort of a joke like, oh man, the Welsh 360 00:24:13,240 --> 00:24:19,800 Speaker 1: are so poor they can even afford rabbit. Um. So, 361 00:24:19,800 --> 00:24:24,760 Speaker 1: so sometimes it's called Welsh rare bit in a kind 362 00:24:24,760 --> 00:24:26,960 Speaker 1: of way that I think is trying to make up 363 00:24:27,760 --> 00:24:30,520 Speaker 1: for that joke. But I feel like glossing over it 364 00:24:30,560 --> 00:24:35,760 Speaker 1: doesn't actually help anything personally at any rate. So there 365 00:24:35,840 --> 00:24:38,760 Speaker 1: was this dish that was being called Mexican rare bit 366 00:24:38,960 --> 00:24:43,240 Speaker 1: based off of Welsh rare bit. Please continue, yes, thank 367 00:24:43,280 --> 00:24:48,720 Speaker 1: you Lauren any time. So yes, this dish was essentially 368 00:24:48,760 --> 00:24:52,000 Speaker 1: the base of Welsh rare bit, which was melted cheese, milk, 369 00:24:52,000 --> 00:24:55,840 Speaker 1: and egg served over toast, and it added in chili pulp. 370 00:24:56,640 --> 00:24:59,920 Speaker 1: San Francisco newspaper published a similar recipe in nineteen o nine, 371 00:25:00,160 --> 00:25:03,560 Speaker 1: swapping out the chili pulp for chili powder. Uh and 372 00:25:03,640 --> 00:25:06,320 Speaker 1: chili powder itself is often credited, at least in part 373 00:25:06,440 --> 00:25:10,240 Speaker 1: to a German immigrant living in Texas named William geb Heart. 374 00:25:10,760 --> 00:25:14,480 Speaker 1: In eighteen nineties six, he started advertising for his product, 375 00:25:14,640 --> 00:25:18,400 Speaker 1: Eagle Brand Chili Powder, and in nineteen eleven the company 376 00:25:18,560 --> 00:25:21,720 Speaker 1: released a cookbook that included a recipe for Mexican rare 377 00:25:21,800 --> 00:25:26,919 Speaker 1: bit with chili powder. In nineteen fourteen, the Boston Cooking 378 00:25:26,920 --> 00:25:29,119 Speaker 1: School magazine published a recipe that was sort of a 379 00:25:29,119 --> 00:25:32,679 Speaker 1: combo of chili con queso and Welsh rare bit um. 380 00:25:32,720 --> 00:25:35,919 Speaker 1: It did away with the egg usually called for in 381 00:25:36,080 --> 00:25:39,440 Speaker 1: Welsh rare bit and combined cheese, green chilies, tomatoes, corn, 382 00:25:39,520 --> 00:25:44,000 Speaker 1: and beer served over toast. A lot of these early 383 00:25:44,040 --> 00:25:47,840 Speaker 1: recipes called for roasting the vegetables and grading cheese, not 384 00:25:47,920 --> 00:25:50,560 Speaker 1: necessarily the easiest thing. A lot of people pointed that out, 385 00:25:50,560 --> 00:25:53,919 Speaker 1: which I thought was funny. I get why we are 386 00:25:53,960 --> 00:25:57,760 Speaker 1: going to talk about that, and yes, yes, but let's 387 00:25:57,760 --> 00:26:02,160 Speaker 1: step back. Like most foos we talked about, ka soo 388 00:26:02,280 --> 00:26:07,480 Speaker 1: probably originated separately, in several different locations. Times people were 389 00:26:07,520 --> 00:26:12,639 Speaker 1: melting cheese. It's a thing. Yes, we like cheese, we 390 00:26:12,760 --> 00:26:17,680 Speaker 1: like hot cheese. There you go exactly. But one popular 391 00:26:17,800 --> 00:26:21,960 Speaker 1: version credits Otis Farnsworth as the inventor of chilikan caso 392 00:26:22,000 --> 00:26:26,440 Speaker 1: in nineteen hundred. That same year, Farnsworth opened the original 393 00:26:26,520 --> 00:26:31,320 Speaker 1: Mexican restaurant in San Antonio, UM. Some historians suggest that 394 00:26:31,359 --> 00:26:34,639 Speaker 1: with this restaurant, Farnsworth created the model for the modern 395 00:26:34,760 --> 00:26:39,159 Speaker 1: day tex mex Texas food historian Rob Walsh wrote in 396 00:26:39,160 --> 00:26:42,119 Speaker 1: two thousand and eight, Farnsworth came up with the idea 397 00:26:42,200 --> 00:26:45,200 Speaker 1: of building a Mexican restaurant for Anglos in the commercial 398 00:26:45,240 --> 00:26:49,560 Speaker 1: district and staffing it with Latinos. And this model worked 399 00:26:49,680 --> 00:26:52,760 Speaker 1: and his restaurant became was the most popular and successful 400 00:26:52,840 --> 00:26:56,600 Speaker 1: Mexican restaurants in the state, and one of the most 401 00:26:56,640 --> 00:27:02,240 Speaker 1: beloved menu items was chili con queso m HM. Unfortunately, 402 00:27:02,760 --> 00:27:05,600 Speaker 1: the recipe has been lost to time, so we can 403 00:27:05,640 --> 00:27:08,240 Speaker 1: only speculate what type of cheese was used and if 404 00:27:08,280 --> 00:27:10,679 Speaker 1: it was served as a side or a dip. Something 405 00:27:10,960 --> 00:27:14,959 Speaker 1: It was anglicized to appeal to Americans who liked cheese 406 00:27:14,960 --> 00:27:19,640 Speaker 1: fondue different from Mexican style caso fondido. Um, and there 407 00:27:19,680 --> 00:27:22,280 Speaker 1: just isn't a lot of documentation to support this origin 408 00:27:22,400 --> 00:27:27,680 Speaker 1: story in general, but they certainly were a popular restaurant, 409 00:27:28,000 --> 00:27:31,800 Speaker 1: and so they might have helped popularize the dish around 410 00:27:31,840 --> 00:27:35,720 Speaker 1: the area. Indeed, yes, um, and I think we talked 411 00:27:35,720 --> 00:27:39,280 Speaker 1: about this in our Tamale episode. But at the end 412 00:27:39,320 --> 00:27:41,720 Speaker 1: of the nineteenth century and beginning of the twentieth century, 413 00:27:42,000 --> 00:27:45,920 Speaker 1: there was this period of Americans being interested in exotic 414 00:27:46,520 --> 00:27:50,359 Speaker 1: new foods from Mexico, spurred on by food and travel writers. 415 00:27:50,359 --> 00:27:53,679 Speaker 1: So people would come into like San Antonio and and 416 00:27:53,720 --> 00:27:59,159 Speaker 1: try these new fangled things and um, so that was 417 00:27:59,200 --> 00:28:03,680 Speaker 1: going on as well the same time. Um. Some sources 418 00:28:03,720 --> 00:28:07,320 Speaker 1: indicate that chili kun queso appeared on restaurant menus by 419 00:28:07,440 --> 00:28:11,159 Speaker 1: nineteen ten, when the Gunter Hotel in San Antonio served it. 420 00:28:11,760 --> 00:28:14,040 Speaker 1: One of the first written recipes for chili con queso 421 00:28:14,200 --> 00:28:18,160 Speaker 1: out of Texas appeared in the nineteen twenties San Antonio cookbook, 422 00:28:18,160 --> 00:28:22,679 Speaker 1: published by a local women's organization, and it called for 423 00:28:22,800 --> 00:28:28,119 Speaker 1: American cheese. And yeah, unlike in Mexican dishes that used 424 00:28:28,160 --> 00:28:32,480 Speaker 1: melting cheeses. Ever since, processed American cheese is invented in 425 00:28:32,480 --> 00:28:35,280 Speaker 1: the nineteen tins by Craft, is for the most part 426 00:28:35,280 --> 00:28:39,640 Speaker 1: been the cheese used in chili con que. So when 427 00:28:39,720 --> 00:28:43,800 Speaker 1: Velvita was popularized after its nineteen nineteen invention in the 428 00:28:43,880 --> 00:28:49,200 Speaker 1: nineteen thirties, which was after Craft purchased the product, consumers 429 00:28:49,240 --> 00:28:51,920 Speaker 1: of all economic stratus fell in love with it, using 430 00:28:51,920 --> 00:28:55,480 Speaker 1: it in all kinds of dishes. It was easy and 431 00:28:55,560 --> 00:28:59,520 Speaker 1: convenient and tasty. And at the time it was advertised 432 00:28:59,560 --> 00:29:09,400 Speaker 1: as a hell food because cheese is healthy. That that 433 00:29:09,440 --> 00:29:13,000 Speaker 1: was that, that was the idea that people, these advertisers 434 00:29:13,000 --> 00:29:16,400 Speaker 1: were like, you know, good good cheese, cheese. It helps, 435 00:29:16,440 --> 00:29:19,760 Speaker 1: it helps you grow strong. Get this easy cheese. It 436 00:29:19,840 --> 00:29:26,200 Speaker 1: melts good, molts good. Yeah, And it appeared in all 437 00:29:26,320 --> 00:29:30,200 Speaker 1: kinds of cookbooks and magazines. Um Velvita often served with 438 00:29:30,320 --> 00:29:34,880 Speaker 1: chips and tostadas and crackers or toast um. One of 439 00:29:34,920 --> 00:29:38,560 Speaker 1: the first recipes for chilian queso with Velvita popped up 440 00:29:38,600 --> 00:29:42,360 Speaker 1: in a nineteen nine recipe book out of Lubbock, Texas, 441 00:29:43,920 --> 00:29:45,600 Speaker 1: And this happened to coincide with a lot of things, 442 00:29:46,120 --> 00:29:51,560 Speaker 1: a perfect caso storm if you will caso storm, I know. 443 00:29:51,960 --> 00:29:56,720 Speaker 1: Right at the time, the US government did begin buying 444 00:29:56,880 --> 00:30:00,640 Speaker 1: cheese to support the American dairy industry, though it wasn't 445 00:30:00,680 --> 00:30:04,040 Speaker 1: until the Reagan administration that so called government cheese was 446 00:30:04,080 --> 00:30:07,960 Speaker 1: distributed on a wide scale, but still this might have 447 00:30:08,000 --> 00:30:11,360 Speaker 1: been at play in Americans using American processed cheese in 448 00:30:11,800 --> 00:30:15,360 Speaker 1: Mexican dishes. UM. The increased awareness and popularity of foods 449 00:30:15,360 --> 00:30:19,440 Speaker 1: like tacos also helped, and corn tortilla chips were being 450 00:30:19,520 --> 00:30:24,680 Speaker 1: mass produced by the nineteen thirties. But before the nineteen forties, 451 00:30:25,200 --> 00:30:27,880 Speaker 1: the average American couldn't easily get their hands on things 452 00:30:27,920 --> 00:30:31,520 Speaker 1: like chilies are fresh halpinos, so many of these early 453 00:30:31,600 --> 00:30:38,600 Speaker 1: recipes leaned on things like patfriedka are cayen for heat um. 454 00:30:38,760 --> 00:30:41,400 Speaker 1: But a new product came along in nineteen three that 455 00:30:41,600 --> 00:30:46,520 Speaker 1: changed that canned tomatoes and spicy green chilies, the product 456 00:30:46,560 --> 00:30:51,320 Speaker 1: of a farmer and canary owner named Carl rotel Um. 457 00:30:51,400 --> 00:30:54,840 Speaker 1: He was concerned the American public would struggle pronouncing his name, 458 00:30:55,400 --> 00:31:01,560 Speaker 1: so he shortened it to Rowtel and there you go. UM. 459 00:31:01,600 --> 00:31:04,560 Speaker 1: At first, hotel was only available in Texas, but by 460 00:31:04,600 --> 00:31:08,040 Speaker 1: the nineteen fifties they started expanding UM to nearby states, 461 00:31:08,080 --> 00:31:11,440 Speaker 1: mostly and in ninety nine, wanting to cash in on 462 00:31:11,560 --> 00:31:15,120 Speaker 1: the popularity of case at things like football games and 463 00:31:15,400 --> 00:31:19,080 Speaker 1: just gatherings in general, Rotel began marketing itself as an 464 00:31:19,200 --> 00:31:24,240 Speaker 1: essential ingredient for k so UM. The recipe they published 465 00:31:24,240 --> 00:31:26,920 Speaker 1: that year was easy. Just mixing their product with melted 466 00:31:27,000 --> 00:31:31,720 Speaker 1: cheese served with chips, You're done. Americans were encouraged to 467 00:31:31,800 --> 00:31:35,560 Speaker 1: use this new Rotel product with processed cheese through advertisements 468 00:31:35,600 --> 00:31:38,360 Speaker 1: pretty much from the jump, and the ads were so 469 00:31:38,440 --> 00:31:44,440 Speaker 1: successful that the products are advertised other to this day. UM. 470 00:31:44,480 --> 00:31:48,760 Speaker 1: Despite being owned by different companies, Craft and Rotel specifically 471 00:31:48,800 --> 00:31:51,920 Speaker 1: joined forces in the nineteen eighties. But but yeah, I 472 00:31:51,960 --> 00:31:56,120 Speaker 1: know that they each company had separately been like as 473 00:31:56,160 --> 00:31:59,080 Speaker 1: far as I can tell, completely independently being like, yeah, 474 00:31:59,200 --> 00:32:04,240 Speaker 1: pair our stuff with this other thing. It's what you do. Um. 475 00:32:04,280 --> 00:32:08,080 Speaker 1: And because both Velvita and Rotel were inexpensive and widely 476 00:32:08,120 --> 00:32:11,600 Speaker 1: available by the seventies and eighties, UM, at least it 477 00:32:11,680 --> 00:32:14,640 Speaker 1: seems in most of the United States, maybe not all 478 00:32:14,680 --> 00:32:18,160 Speaker 1: the United States. Uh. It was so easy to just 479 00:32:18,240 --> 00:32:20,960 Speaker 1: warm the Velvita and add in the Rotel chilies to 480 00:32:21,000 --> 00:32:26,160 Speaker 1: make a smooth, say remixture. Because it was easy, cheap 481 00:32:26,280 --> 00:32:29,920 Speaker 1: and pretty available. This version of chili con caso became 482 00:32:29,960 --> 00:32:34,680 Speaker 1: a popular dip on American tables. Um but of course 483 00:32:34,720 --> 00:32:37,040 Speaker 1: this is not the only version of keso, and caso 484 00:32:37,160 --> 00:32:40,360 Speaker 1: is not always served in dip form. But you know, 485 00:32:40,680 --> 00:32:43,760 Speaker 1: chili con queso in the US, that's what a lot 486 00:32:43,800 --> 00:32:48,160 Speaker 1: of people think of first. Yes, specifically right velveta and 487 00:32:48,280 --> 00:32:53,240 Speaker 1: rotel mm hmmm. Um. So restaurants thrived after World War Two, 488 00:32:53,280 --> 00:32:56,480 Speaker 1: and this helped bring kso more mainstream as well. One 489 00:32:56,760 --> 00:33:00,800 Speaker 1: well loved version that I saw in multiple article came 490 00:33:00,800 --> 00:33:03,640 Speaker 1: out of Matt's l Rancher restaurant, which opened in nineteen 491 00:33:03,680 --> 00:33:08,280 Speaker 1: fifty two. There, Bob Armstrong Dip chili kan queso with guacamole, 492 00:33:08,400 --> 00:33:11,720 Speaker 1: Sara cream, and taco meat was immediately popular after they 493 00:33:11,760 --> 00:33:15,040 Speaker 1: debuted it in the nineteen sixties, allegedly named after the 494 00:33:15,080 --> 00:33:19,760 Speaker 1: influential politician Bob Armstrong who requested an offmanu item and 495 00:33:19,800 --> 00:33:23,520 Speaker 1: this is what they made him. Huh and his friends here, 496 00:33:23,600 --> 00:33:25,479 Speaker 1: he told his friends and they came in ordered it, 497 00:33:25,600 --> 00:33:28,520 Speaker 1: and so on and so on. It became so popular 498 00:33:28,560 --> 00:33:31,040 Speaker 1: that they made it a permanent offering and it went 499 00:33:31,080 --> 00:33:37,280 Speaker 1: on to become their most famous dish mhm. And then 500 00:33:37,520 --> 00:33:40,959 Speaker 1: in nineteen sixty four, first Lady of Claudia, Lady Bird Johnson, 501 00:33:41,000 --> 00:33:44,320 Speaker 1: shared her recipe for chili con queso in the Washington Post. 502 00:33:45,080 --> 00:33:48,280 Speaker 1: At the time, it was still pretty regional huh um. 503 00:33:48,320 --> 00:33:51,600 Speaker 1: And and she was from the Johnson's were from Texas, 504 00:33:51,680 --> 00:33:56,240 Speaker 1: so yes, um. So. Her recipe in this article called 505 00:33:56,280 --> 00:33:59,280 Speaker 1: for age cheddar cheese and what is thought to have 506 00:33:59,360 --> 00:34:04,680 Speaker 1: been an attempt to be more sophisticated, right, but chess 507 00:34:04,760 --> 00:34:09,040 Speaker 1: just didn't not well, it didn't have the flow. Yeah. Yeah, 508 00:34:09,080 --> 00:34:11,040 Speaker 1: if you if you age the cheese too much, again, 509 00:34:11,160 --> 00:34:13,880 Speaker 1: you're you're you're getting into into kind of kind of 510 00:34:14,000 --> 00:34:18,440 Speaker 1: dry territory. And that's not there's less flow. There's less flow. 511 00:34:18,640 --> 00:34:21,520 Speaker 1: And the White House chef at the time even referred 512 00:34:21,520 --> 00:34:30,000 Speaker 1: to this recipe as chili con concrete. Um. Later versions 513 00:34:30,640 --> 00:34:36,280 Speaker 1: it's very harshness, yes, but later versions of the recipe 514 00:34:36,320 --> 00:34:40,640 Speaker 1: from Johnson used processed cheese. I would assume that she 515 00:34:40,760 --> 00:34:45,320 Speaker 1: made it with processed cheese and Texas before this, Yeah, yeah, 516 00:34:45,600 --> 00:34:48,440 Speaker 1: she did help bump rod tails products like bring them 517 00:34:48,440 --> 00:34:53,919 Speaker 1: more to National Earns. M hmm. But hold on, we've 518 00:34:53,960 --> 00:34:58,840 Speaker 1: got to talk k So, so so controversy, okay, so controversy. Yeah, 519 00:34:59,120 --> 00:35:04,280 Speaker 1: in teen and Arkansas claim named their state and specifically 520 00:35:04,320 --> 00:35:08,120 Speaker 1: a Mexican restaurant in Little Rock as the birthplace of Caso. 521 00:35:09,080 --> 00:35:16,200 Speaker 1: But there it's called cheese dip. Yes. In the nineteen thirties, yeah, oh, 522 00:35:16,360 --> 00:35:19,080 Speaker 1: it calls quite a stir. The senators of both states 523 00:35:19,440 --> 00:35:22,840 Speaker 1: even brought dips from their respective homes for their colleagues 524 00:35:22,920 --> 00:35:27,280 Speaker 1: to judge, like blindfold taste test and the Arkansas cheese 525 00:35:27,280 --> 00:35:34,920 Speaker 1: dip one out. Well heck yeah, get it, underdogs. I 526 00:35:34,920 --> 00:35:39,480 Speaker 1: don't know why. I just got excited. It was very exciting. Um. 527 00:35:39,640 --> 00:35:43,040 Speaker 1: While cheese dip is made with American processed cheese, it 528 00:35:43,080 --> 00:35:46,640 Speaker 1: typically uses chili powder like earlier recipes did, so that's 529 00:35:46,719 --> 00:35:50,800 Speaker 1: the main difference. Um. Again, in the nineteen thirties, chilies 530 00:35:50,880 --> 00:35:55,399 Speaker 1: were expensive and hard to find outside of maybe Texas, well, 531 00:35:55,600 --> 00:36:00,920 Speaker 1: maybe compared to Texas if you're comparing Arkansas to Texas. However, 532 00:36:01,200 --> 00:36:04,160 Speaker 1: according to Lisa Faine, who literally wrote the book on 533 00:36:04,239 --> 00:36:08,560 Speaker 1: case so appropriately called Case Low exclamation Point Regional Recipes 534 00:36:08,600 --> 00:36:11,800 Speaker 1: for the World's Favorite Chili Cheese Dip, and she also 535 00:36:12,160 --> 00:36:15,759 Speaker 1: writes the Homesick Texan um, according to her, there isn't 536 00:36:15,800 --> 00:36:21,200 Speaker 1: really any legitimacy to the Arkansas claim. Oh oh yeah. 537 00:36:21,320 --> 00:36:23,799 Speaker 1: She traced the story to a Mexican restaurant opened via 538 00:36:23,920 --> 00:36:28,360 Speaker 1: Texan in Longview, Arkansas and later Little Rock. She called 539 00:36:28,440 --> 00:36:35,160 Speaker 1: their claim quote bogus. Wow, m I I would like 540 00:36:35,239 --> 00:36:40,800 Speaker 1: to repeat my my prior statement that like people enjoy 541 00:36:41,600 --> 00:36:48,719 Speaker 1: hot cheese and I don't. I mean, you know, why 542 00:36:48,760 --> 00:36:50,680 Speaker 1: can't we all just get along? Does there have to 543 00:36:50,719 --> 00:36:56,120 Speaker 1: be caso controversy? I think it seems that there must be, 544 00:36:56,120 --> 00:36:59,400 Speaker 1: because we're not even done with the case so controversy. 545 00:37:00,640 --> 00:37:04,759 Speaker 1: Mm hmmm, well okay, hold on, we're almost getting to 546 00:37:04,880 --> 00:37:10,120 Speaker 1: the the biggest recent controversy. Oh right, right, right, okay, okay, 547 00:37:10,120 --> 00:37:13,520 Speaker 1: but but first side book first, because this took place, 548 00:37:13,600 --> 00:37:16,600 Speaker 1: Yeah this was. But then stepping back a little bit. 549 00:37:16,840 --> 00:37:19,480 Speaker 1: ConAgra purchased Hotel in two thousand two, and in two 550 00:37:19,520 --> 00:37:24,000 Speaker 1: thousand five, Velvia and Motel became official partners. Craft In 551 00:37:24,040 --> 00:37:29,200 Speaker 1: ConAgra launched a series of quote caso awareness as outside 552 00:37:29,239 --> 00:37:35,520 Speaker 1: of Texas markets and two thousand eight, okay, yeah, yes, 553 00:37:36,040 --> 00:37:42,920 Speaker 1: but let us discuss this right in ten chains, Chipotle 554 00:37:43,120 --> 00:37:46,640 Speaker 1: and wind You's introduced caso at their restaurants due to 555 00:37:46,920 --> 00:37:51,200 Speaker 1: consumer demand, I believe, a Chipotle spokesperson even said we're 556 00:37:51,239 --> 00:37:56,360 Speaker 1: losing business to competitors because we don't offers. Yeah. So 557 00:37:57,000 --> 00:38:01,200 Speaker 1: I remember this, the Chipotle one causing white the Kurve fuffle. 558 00:38:02,200 --> 00:38:05,680 Speaker 1: The chain's version used all natural ingredients in quotes, and 559 00:38:05,680 --> 00:38:09,280 Speaker 1: they were like twenty ingredients in it. It was a lot. Yeah. 560 00:38:09,440 --> 00:38:13,280 Speaker 1: Two Americans used to ingredient version of velvet and rotel, 561 00:38:13,320 --> 00:38:15,120 Speaker 1: which yes, I know they have other things in there, 562 00:38:15,120 --> 00:38:19,320 Speaker 1: but very simple. Essentially, this wasn't really what they wanted 563 00:38:19,320 --> 00:38:21,400 Speaker 1: when they were getting caso and there in case, so 564 00:38:21,520 --> 00:38:26,640 Speaker 1: they it wasn't what they were expecting. Yeah. Yeah, yeah. 565 00:38:26,680 --> 00:38:30,200 Speaker 1: Sales of Chipotle stock dropped three per cent in the 566 00:38:30,239 --> 00:38:34,640 Speaker 1: wake of this case, so controversy. Um. They retooled their 567 00:38:34,680 --> 00:38:36,719 Speaker 1: recipe to make it creamier in the following months, and 568 00:38:36,800 --> 00:38:38,920 Speaker 1: I read some reviews of it, and it sounds like 569 00:38:39,000 --> 00:38:44,120 Speaker 1: it's improved but still not snuff. They're still not quite right. Yeah, well, yeah, 570 00:38:44,200 --> 00:38:47,160 Speaker 1: I don't think. I don't think I ever tried the case. 571 00:38:47,239 --> 00:38:49,959 Speaker 1: So um. They they offered it both as a dip 572 00:38:50,000 --> 00:38:53,440 Speaker 1: and as a like topping for or or you know, 573 00:38:53,560 --> 00:38:56,919 Speaker 1: ingredient that they would put into your burrito. But yeah, 574 00:38:57,160 --> 00:38:59,840 Speaker 1: it it sounds like the issue was that it was 575 00:39:00,120 --> 00:39:05,479 Speaker 1: too runny. Um it wasn't. It had too much flow. Yeah, yeah, 576 00:39:05,680 --> 00:39:11,440 Speaker 1: you need you need a flow balance, um hm uh 577 00:39:11,480 --> 00:39:14,920 Speaker 1: and so it just right right, It just wasn't quite. 578 00:39:15,160 --> 00:39:18,719 Speaker 1: That texture was not there. And and yeah, people were 579 00:39:18,880 --> 00:39:24,239 Speaker 1: savage about it, just absolutely angry. Oh yeah. They were like, 580 00:39:24,560 --> 00:39:27,600 Speaker 1: you never offer us ks so and now you finally 581 00:39:27,640 --> 00:39:30,000 Speaker 1: offer us ks so and it's bad. Cas So. You 582 00:39:30,040 --> 00:39:35,879 Speaker 1: have made k so bad? How and why it's impossible? 583 00:39:36,280 --> 00:39:42,839 Speaker 1: Do you hate us this much? Um? People were salty? Yeah. Um, 584 00:39:42,960 --> 00:39:46,160 Speaker 1: I remember we got it at our office. I believe 585 00:39:46,200 --> 00:39:48,439 Speaker 1: it was our coworker Paul. It was a big Chipotle fan, 586 00:39:49,040 --> 00:39:50,640 Speaker 1: was like, we've got to try this case so and 587 00:39:50,640 --> 00:39:55,880 Speaker 1: see what the fun gosh right? Yeah, and I tried 588 00:39:55,880 --> 00:39:58,080 Speaker 1: it and I just remember like, yeah, the texture being 589 00:39:58,120 --> 00:40:02,600 Speaker 1: off and it kind of just being How was it 590 00:40:02,640 --> 00:40:08,359 Speaker 1: not salty enough? That seems impossible? Yeah, this wasn't meant 591 00:40:08,400 --> 00:40:11,600 Speaker 1: to be a hit piece. No. I hope that. I 592 00:40:11,640 --> 00:40:18,520 Speaker 1: hope that they they're their recipe revamp has made it better. Um, 593 00:40:18,560 --> 00:40:22,560 Speaker 1: I wish them the best. I don't know. We want 594 00:40:22,600 --> 00:40:28,600 Speaker 1: good case so options for people, I do for sure. Yeah. Yeah, yeah, 595 00:40:28,680 --> 00:40:32,840 Speaker 1: and if if you are just eating some Super Bowl 596 00:40:32,880 --> 00:40:36,600 Speaker 1: adjacent foods, and we hope that case. So should you 597 00:40:36,800 --> 00:40:40,160 Speaker 1: desire it, you find it, and you and enjoy it. 598 00:40:40,360 --> 00:40:44,360 Speaker 1: Oh gosh, absolutely. Um. I also hope that you try 599 00:40:44,440 --> 00:40:48,400 Speaker 1: dipping some French fries in at sometime. I hope that 600 00:40:48,440 --> 00:40:52,560 Speaker 1: you support your local restaurants, if and where you can, um, 601 00:40:52,880 --> 00:40:57,359 Speaker 1: getting getting nice, nice safe take out and reheating your 602 00:40:57,400 --> 00:41:00,359 Speaker 1: case so to keep it at the perfect temperature while 603 00:41:00,400 --> 00:41:03,160 Speaker 1: you're at home. Yes, because again we want you to 604 00:41:03,239 --> 00:41:08,879 Speaker 1: have a lovely case of experience. Gosh, we do. Yes. Well, 605 00:41:10,000 --> 00:41:12,399 Speaker 1: that's what we have to say about Caso for now. 606 00:41:12,920 --> 00:41:16,200 Speaker 1: It is. We do have some listener mail, but first 607 00:41:16,239 --> 00:41:17,880 Speaker 1: we've got one more quick break for a word from 608 00:41:17,920 --> 00:41:29,640 Speaker 1: our sponsor, and we're back. Thank you, sponsor, Yes, thank you, 609 00:41:30,360 --> 00:41:42,560 Speaker 1: and we're back with this listener's dip. I was like, 610 00:41:42,680 --> 00:41:45,799 Speaker 1: is it a football fumble? Is there a Oh you're right, 611 00:41:45,840 --> 00:41:49,680 Speaker 1: I should have done that missed opportunity. Oh, I think 612 00:41:49,680 --> 00:41:53,640 Speaker 1: it was very similar in concept, So you know, I 613 00:41:53,760 --> 00:41:56,919 Speaker 1: was diving. I was like diving into the yeah. Oh 614 00:41:58,680 --> 00:42:03,560 Speaker 1: oh man. I've had in my head this entire time 615 00:42:03,640 --> 00:42:07,759 Speaker 1: this I keep talking about about this texture of the 616 00:42:07,840 --> 00:42:09,920 Speaker 1: cheese and I just keep imagining like a like a 617 00:42:09,960 --> 00:42:15,000 Speaker 1: hot tub full. Okay, so dip mm hm. And how 618 00:42:15,440 --> 00:42:20,520 Speaker 1: in my in my like cartoon inner reality, it would 619 00:42:20,520 --> 00:42:25,000 Speaker 1: be delightful. Yeah. In actual reality, I'm sure it would 620 00:42:25,000 --> 00:42:29,160 Speaker 1: be gross, but it's nice to live in that cartoon 621 00:42:29,239 --> 00:42:37,320 Speaker 1: reality every now and then. Yeah. Anyway, anyway, Mackenzie wrote, Hello, 622 00:42:37,520 --> 00:42:39,720 Speaker 1: I'm not going to confess my love for lima beans, 623 00:42:39,719 --> 00:42:41,839 Speaker 1: because if I'm being honest, I don't think I've ever 624 00:42:41,880 --> 00:42:44,840 Speaker 1: had a lima bean. But I am going to confess 625 00:42:44,880 --> 00:42:47,120 Speaker 1: my love for the best book of all time. Annie. 626 00:42:47,160 --> 00:42:49,319 Speaker 1: Your sad story about kids making fun of you for 627 00:42:49,400 --> 00:42:51,840 Speaker 1: liking lima beans reminded of me so much of the 628 00:42:51,880 --> 00:42:54,239 Speaker 1: girl from this story. The book is called A Bad 629 00:42:54,280 --> 00:42:57,719 Speaker 1: Case of the Stripes by David Shannon. It's a children's 630 00:42:57,719 --> 00:43:00,960 Speaker 1: picture book. It's about a girl named Camilla Cream. She 631 00:43:01,400 --> 00:43:03,840 Speaker 1: loves the lime of beans, but everyone makes fun of 632 00:43:03,880 --> 00:43:07,320 Speaker 1: her for liking them, so she decides to stop eating them. 633 00:43:07,440 --> 00:43:10,120 Speaker 1: Soon after, she breaks out in a Bad Case of 634 00:43:10,160 --> 00:43:14,120 Speaker 1: the Stripes and her life gets turned upside down. You'll 635 00:43:14,120 --> 00:43:15,759 Speaker 1: have to read it to see how it ends, but 636 00:43:15,800 --> 00:43:19,000 Speaker 1: I'm telling you it is heartwarming and encouraging for everyone, 637 00:43:19,480 --> 00:43:21,919 Speaker 1: even a twenty nine year old who should probably read 638 00:43:22,000 --> 00:43:24,960 Speaker 1: more grown up literature. I think you will love this 639 00:43:25,000 --> 00:43:28,280 Speaker 1: book and its message. The illustrations in it are amazing 640 00:43:28,320 --> 00:43:31,080 Speaker 1: as well. You really should go order the book right now. 641 00:43:31,239 --> 00:43:35,720 Speaker 1: Your life will be forever better for it. Uh yeah, 642 00:43:36,040 --> 00:43:38,080 Speaker 1: oh I I wish I had had this as a kid. 643 00:43:38,080 --> 00:43:41,960 Speaker 1: I would have hardcore connected. And they are not the 644 00:43:42,000 --> 00:43:45,760 Speaker 1: only person who wrote in uh Thatcher wrote about this too, quote. 645 00:43:45,800 --> 00:43:47,719 Speaker 1: I just finished your episode on Lime of Beans and 646 00:43:47,719 --> 00:43:49,440 Speaker 1: it reminded me of this children's book I read a 647 00:43:49,480 --> 00:43:51,239 Speaker 1: long time ago. It's called A Bad Case of the 648 00:43:51,239 --> 00:43:54,040 Speaker 1: Stripes by David Shannon. Annie, you will love the stories. 649 00:43:54,120 --> 00:43:57,759 Speaker 1: It's your teas because you liked Lima Beans. How wonderful. 650 00:43:59,440 --> 00:44:01,239 Speaker 1: I gotta fine do. I got to search it right? 651 00:44:01,520 --> 00:44:06,040 Speaker 1: Oh gosh cool? Okay? Uh. Viva wrote, I'm late to 652 00:44:06,080 --> 00:44:08,920 Speaker 1: your episode on Tomato soup cake, but I'm definitely not 653 00:44:09,080 --> 00:44:12,000 Speaker 1: new to the cake itself. Long ago, when my kids 654 00:44:12,000 --> 00:44:14,960 Speaker 1: were little, I'm now a grandma, we didn't have much money. 655 00:44:15,239 --> 00:44:18,120 Speaker 1: What we did have was a dog eared, much loved 656 00:44:18,120 --> 00:44:22,640 Speaker 1: copy of the Joy of Cooking and PBS. Invariably, as 657 00:44:22,680 --> 00:44:24,680 Speaker 1: the end of the month closed in and the rent 658 00:44:24,800 --> 00:44:27,120 Speaker 1: came do again, I would have to make a trip 659 00:44:27,200 --> 00:44:29,920 Speaker 1: to one or more of the local food banks. No 660 00:44:29,960 --> 00:44:31,719 Speaker 1: matter which one I went to or what time of 661 00:44:31,719 --> 00:44:33,840 Speaker 1: the year, we always found a couple of cans of 662 00:44:33,880 --> 00:44:37,600 Speaker 1: condensed cream of tomato soup in the bag, sometimes Campbells, 663 00:44:37,640 --> 00:44:42,120 Speaker 1: often generic, occasionally organic, but always tomato soup. The Joy 664 00:44:42,120 --> 00:44:46,200 Speaker 1: of Cooking called it surprise cake. However, as artsy nerdy 665 00:44:46,239 --> 00:44:49,479 Speaker 1: PBS watching types, we quickly began referring to it as 666 00:44:49,640 --> 00:44:53,040 Speaker 1: the Andy Warhol Cake. It was our go to cake 667 00:44:53,160 --> 00:44:55,799 Speaker 1: for years. We added chocolate chips to the batter and 668 00:44:55,800 --> 00:44:57,840 Speaker 1: made a frosting out of cream, cheese and honey. For 669 00:44:57,880 --> 00:45:01,319 Speaker 1: special occasions on cold Sunday mornings, would turn it into 670 00:45:01,320 --> 00:45:04,520 Speaker 1: coffee cake with the addition of a crumble topping. Long 671 00:45:04,560 --> 00:45:07,200 Speaker 1: after our lean food bank days were over, I'd pick 672 00:45:07,239 --> 00:45:09,000 Speaker 1: up a couple of cans of tomato soup whenever it 673 00:45:09,040 --> 00:45:12,359 Speaker 1: was on sale, just to bake our beloved Andy Warhol cake. 674 00:45:13,719 --> 00:45:18,799 Speaker 1: I love that how customizable it was, and gave it 675 00:45:18,880 --> 00:45:23,160 Speaker 1: your own name made it. Oh that is that is 676 00:45:23,200 --> 00:45:26,160 Speaker 1: so beautiful. I really need to make this cake now, 677 00:45:26,680 --> 00:45:29,880 Speaker 1: I know. I'm so intrigued, like my brain, I can't 678 00:45:31,520 --> 00:45:33,319 Speaker 1: I know we've talked about it, but I'm imagine kind 679 00:45:33,320 --> 00:45:36,719 Speaker 1: of like a spiced cake or something. Yeah, yeah, that 680 00:45:36,800 --> 00:45:38,839 Speaker 1: that's what a lot of recipes that I've that I've 681 00:45:38,880 --> 00:45:41,839 Speaker 1: read have called for um And I imagine that the 682 00:45:41,880 --> 00:45:44,719 Speaker 1: tomato gives it kind of like almost like a citrusy 683 00:45:44,920 --> 00:45:50,480 Speaker 1: kind of kick. So yeah, one of these days, one 684 00:45:50,560 --> 00:45:55,240 Speaker 1: of these days gonna happen. Definitely. Thanks to those listeners 685 00:45:55,280 --> 00:45:56,959 Speaker 1: for writing. If you would like to write to us, 686 00:45:57,000 --> 00:45:59,600 Speaker 1: you can or email is hello at savorpod dot com. 687 00:46:00,000 --> 00:46:03,440 Speaker 1: Are also on social media. You can find us on Twitter, Facebook, 688 00:46:03,520 --> 00:46:06,360 Speaker 1: and Instagram at saver pod and we do hope to 689 00:46:06,400 --> 00:46:09,040 Speaker 1: hear from you. Savor is production of I Heart Radio. 690 00:46:09,160 --> 00:46:11,319 Speaker 1: For more podcasts my heart Radio, you can visit the 691 00:46:11,320 --> 00:46:14,080 Speaker 1: I heart Radio app, Apple Podcasts, or wherever you listen 692 00:46:14,080 --> 00:46:16,879 Speaker 1: to your favorite shows. Thanks as always to our super 693 00:46:16,880 --> 00:46:19,960 Speaker 1: producers Dylan Figin and Andrew Howard. Thanks to you for listening, 694 00:46:20,000 --> 00:46:21,719 Speaker 1: and we hope that lots more good things are coming 695 00:46:21,760 --> 00:46:30,120 Speaker 1: your way.