1 00:00:07,200 --> 00:00:09,560 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio 2 00:00:09,600 --> 00:00:12,080 Speaker 1: and Stuff Media. I'm Anneries and I'm Lauren Vogelbaum, and 3 00:00:12,119 --> 00:00:19,400 Speaker 1: today we're talking about gaspacco. It is Yeah, this is 4 00:00:19,400 --> 00:00:22,000 Speaker 1: another one that I remember the very first time I 5 00:00:22,079 --> 00:00:25,320 Speaker 1: had it. Yeah, it was like five years ago. It 6 00:00:25,440 --> 00:00:31,080 Speaker 1: was recent at a very fancy restaurant in Atlanta. Some 7 00:00:31,120 --> 00:00:36,839 Speaker 1: would call it the fanciest restaurant in at Nanta. You 8 00:00:36,920 --> 00:00:40,400 Speaker 1: knew exactly what I was talking about. Um, it was 9 00:00:40,479 --> 00:00:43,400 Speaker 1: an amuse bush and it came in this time a 10 00:00:43,560 --> 00:00:45,720 Speaker 1: rutle cup and it was so cute, and it was 11 00:00:45,760 --> 00:00:49,320 Speaker 1: so delicious. That's lovely. It's very refreshing. Yeah. Oh yeah, 12 00:00:50,680 --> 00:00:52,400 Speaker 1: I had it way back in high school. I was 13 00:00:52,800 --> 00:00:54,840 Speaker 1: I took a few years of Spanish in high school 14 00:00:54,880 --> 00:00:56,639 Speaker 1: because I was living in South Florida at the time. 15 00:00:56,640 --> 00:00:59,800 Speaker 1: It seemed like the thing to do. Um, and uh, 16 00:01:00,080 --> 00:01:04,720 Speaker 1: it's a lot easier than French. And and we we 17 00:01:04,800 --> 00:01:08,680 Speaker 1: had a version of gaspacco that is not like what 18 00:01:09,360 --> 00:01:12,280 Speaker 1: I'm going to describe caspacho as being in a second here. 19 00:01:12,560 --> 00:01:18,920 Speaker 1: But it was very lovely and refreshing. Yeah. Before this episode, 20 00:01:18,920 --> 00:01:23,800 Speaker 1: I did not realize how popular was in Spain. Oh yeah, no, 21 00:01:23,920 --> 00:01:25,600 Speaker 1: it's kind of a thing. Yeah, I don't think I 22 00:01:25,600 --> 00:01:27,280 Speaker 1: would have if you said I had in high school 23 00:01:27,319 --> 00:01:29,880 Speaker 1: Spanish class without this knowledge that I now have, I 24 00:01:29,880 --> 00:01:35,120 Speaker 1: would have been like really, but now I know and 25 00:01:35,200 --> 00:01:38,520 Speaker 1: soon you will to listeners. Becau Spaco always makes me 26 00:01:38,520 --> 00:01:41,959 Speaker 1: think of a series of unfortunate events. Oh yeah, yeah, 27 00:01:42,080 --> 00:01:43,920 Speaker 1: from the wide window, which I think is the third 28 00:01:43,959 --> 00:01:47,000 Speaker 1: or fourth. I think it's the third, but um quote. 29 00:01:47,440 --> 00:01:50,600 Speaker 1: As you probably know, chilled cucumber soup is a delicacy 30 00:01:50,680 --> 00:01:53,000 Speaker 1: that is best enjoyed on a very hot day. I 31 00:01:53,120 --> 00:01:55,600 Speaker 1: myself once enjoyed it in Egypt while visiting a friend 32 00:01:55,600 --> 00:01:57,800 Speaker 1: of mine who works as a snake charmer. When it's 33 00:01:57,840 --> 00:02:01,240 Speaker 1: well prepared, chilled cucumber soup has a delicious minty taste, 34 00:02:01,400 --> 00:02:03,720 Speaker 1: cool and refreshing, as if you are drinking something as 35 00:02:03,760 --> 00:02:08,160 Speaker 1: well as eating it. My my, my mom, my mom 36 00:02:08,200 --> 00:02:15,320 Speaker 1: would make a children conversate for my school lunches sometimes. Um. Apparently, 37 00:02:16,280 --> 00:02:20,440 Speaker 1: Gaspaco is an important plot point in The Simpsons. Red 38 00:02:20,480 --> 00:02:26,120 Speaker 1: Dwarf psych and Chowder writ in about that, yeah in 39 00:02:26,160 --> 00:02:29,120 Speaker 1: the in the Simpsons clip. And to be fair, we 40 00:02:29,200 --> 00:02:31,079 Speaker 1: just pulled this up and watched it to make sure 41 00:02:31,120 --> 00:02:32,919 Speaker 1: we knew what we were talking about. We wouldn't want 42 00:02:32,919 --> 00:02:37,000 Speaker 1: to get anything about the Simpsons wrong. Yeah, Lisa tries 43 00:02:37,040 --> 00:02:43,799 Speaker 1: to encourage a vegetarian option of at at a barbecue 44 00:02:44,320 --> 00:02:47,639 Speaker 1: and and it goes over as well as you might 45 00:02:47,639 --> 00:02:52,000 Speaker 1: have met. Yes, but she didn't use the best descriptor 46 00:02:52,120 --> 00:02:56,600 Speaker 1: for it. I would say not to criticize Lisa, and yeah, 47 00:02:56,680 --> 00:03:00,400 Speaker 1: it is really popular in Spain. A Spanish refrain goes 48 00:03:00,680 --> 00:03:05,960 Speaker 1: quote there's never too much. Oh, it's it's it's um 49 00:03:06,120 --> 00:03:10,360 Speaker 1: vegaspaco no I am paco. Um. It literally translates to 50 00:03:10,440 --> 00:03:14,920 Speaker 1: something like there's no indigestion, where gaspacho is concerned, but um, 51 00:03:14,960 --> 00:03:17,120 Speaker 1: but has come to be used to mean um, you 52 00:03:17,160 --> 00:03:19,960 Speaker 1: can't have too much of a good thing. Ah. Yeah, 53 00:03:20,760 --> 00:03:24,440 Speaker 1: that's lovely. But this all brings us to our question 54 00:03:30,360 --> 00:03:34,440 Speaker 1: what is it? Well, gaspacho is a raw vegetable soup 55 00:03:34,560 --> 00:03:38,200 Speaker 1: blended and served chilled. What those vegetables are can vary 56 00:03:38,240 --> 00:03:41,760 Speaker 1: pretty widely, but the classic uh Spanish and delusion version 57 00:03:41,920 --> 00:03:46,080 Speaker 1: features tomatoes, bell peppers, and cucumber. Key to making this 58 00:03:46,200 --> 00:03:48,600 Speaker 1: not just like salsa? Is it? You blend or pure 59 00:03:49,120 --> 00:03:53,120 Speaker 1: that vegetable stuff with olive oil and stale bread, creating 60 00:03:53,120 --> 00:03:56,520 Speaker 1: this lovely creamy emulsion and giving the soup some body. Also, 61 00:03:56,560 --> 00:03:59,280 Speaker 1: the tomatoes seeds should be sieved out and the skins 62 00:03:59,280 --> 00:04:02,600 Speaker 1: are usually removed. This version is often seasoned with just 63 00:04:02,680 --> 00:04:06,040 Speaker 1: a salt pepper and a splash of vinegar, preferably sherry vinegar, 64 00:04:06,360 --> 00:04:09,600 Speaker 1: and the result is kind of tart and vegetable and refreshing, 65 00:04:09,600 --> 00:04:14,040 Speaker 1: but also smooth and comforting. Yeah mm. The name most 66 00:04:14,080 --> 00:04:16,560 Speaker 1: likely comes from an Arabic word for soaked bread, or 67 00:04:16,640 --> 00:04:21,159 Speaker 1: perhaps a pre Roman word for residue and or fragment, 68 00:04:21,960 --> 00:04:25,880 Speaker 1: or a Greek word for collection box, which sometimes folks 69 00:04:25,920 --> 00:04:29,560 Speaker 1: would put bread into those collection boxes, okay, or a 70 00:04:29,560 --> 00:04:33,719 Speaker 1: Hebrew word meaning break into little pieces. Yeah, because traditionally 71 00:04:33,720 --> 00:04:35,320 Speaker 1: you're going to make it with a mortar and pestle, 72 00:04:35,560 --> 00:04:38,920 Speaker 1: and so yes, grind those ingredients into little pieces. Yes, 73 00:04:39,320 --> 00:04:41,520 Speaker 1: So lots of options there. Will get more into the 74 00:04:41,600 --> 00:04:46,839 Speaker 1: history as per usual. Little bit later, I found some controversies, 75 00:04:47,600 --> 00:04:51,440 Speaker 1: of course, to use onion or not to use onion, 76 00:04:51,760 --> 00:05:05,760 Speaker 1: and if so much garlic yes, no, spicy peppers cuman cuman. Yeah, 77 00:05:06,000 --> 00:05:09,040 Speaker 1: just like to make some rhymes when they're they're they're 78 00:05:10,320 --> 00:05:13,000 Speaker 1: uh yeah, there there are, Um, there are lots of 79 00:05:13,120 --> 00:05:15,880 Speaker 1: controversies about what you should and should not put in 80 00:05:16,160 --> 00:05:18,360 Speaker 1: different types of gaspacho, but there are a lot of 81 00:05:18,520 --> 00:05:22,359 Speaker 1: varieties and related dishes. Um. Really, gaspacho is a use 82 00:05:22,480 --> 00:05:24,040 Speaker 1: up what you've got sort of dish, like I use 83 00:05:24,120 --> 00:05:27,600 Speaker 1: what's freshest and ripest, So anything can go. In terms 84 00:05:27,600 --> 00:05:30,880 Speaker 1: of your vegetable and or fruit bass. I've read recipes 85 00:05:30,920 --> 00:05:33,599 Speaker 1: that include stuff like grapes, strawberries or honeydew melon, and 86 00:05:33,640 --> 00:05:39,200 Speaker 1: I am intrigued right to possible additions to add body 87 00:05:39,360 --> 00:05:42,359 Speaker 1: are ground almonds or pine nuts, or hard boiled eggs 88 00:05:42,480 --> 00:05:46,000 Speaker 1: or raw eggs or homemade mayo. Uh. Flavorings can include 89 00:05:46,000 --> 00:05:49,640 Speaker 1: citrus juice and fresh herbs for garnishes, anything from diced 90 00:05:49,720 --> 00:05:52,839 Speaker 1: vegetables of the varieties that you've put into cooked seafood 91 00:05:52,960 --> 00:05:56,000 Speaker 1: or boiled egg or cured ham or chopped olives or 92 00:05:56,040 --> 00:05:59,440 Speaker 1: tasted croutons, and on and on and on and on 93 00:05:59,480 --> 00:06:03,400 Speaker 1: and on. And we could probably have have a stiff 94 00:06:03,480 --> 00:06:06,240 Speaker 1: argument about whether adding almonds means you should just go 95 00:06:06,279 --> 00:06:09,240 Speaker 1: ahead and take out the tomatoes and make an aja blanco. Um, 96 00:06:09,279 --> 00:06:12,640 Speaker 1: And at what point the ratio of bread tomato makes 97 00:06:12,680 --> 00:06:16,520 Speaker 1: it a Gaspacho versus salt maejo versus Poora and taquarana. 98 00:06:17,560 --> 00:06:21,359 Speaker 1: Lots of lots of variation in there. Yeah, a little 99 00:06:21,600 --> 00:06:23,880 Speaker 1: little bit of wiggle room, some wiggle room, but not 100 00:06:23,960 --> 00:06:28,279 Speaker 1: too much wiggle room. No, no, this is the thing. 101 00:06:28,360 --> 00:06:29,919 Speaker 1: This is the sort of thing that people do have 102 00:06:30,000 --> 00:06:33,520 Speaker 1: opinions about. I am I'm not versed enough in it 103 00:06:33,560 --> 00:06:36,560 Speaker 1: to have opinions. Also, I really can't eat like classic 104 00:06:36,600 --> 00:06:42,880 Speaker 1: gaspacho because Bell Peppers. Right, I've only had it the twice, 105 00:06:43,320 --> 00:06:47,000 Speaker 1: and I've only had the tomato one, the one with 106 00:06:47,080 --> 00:06:52,920 Speaker 1: tom right. Yes, so I also cannot wait in too much. 107 00:06:55,120 --> 00:06:56,600 Speaker 1: We'll have to We'll have to figure it out. We'll 108 00:06:56,640 --> 00:07:00,400 Speaker 1: have to go. We'll just have to go to Spain. Done, 109 00:07:01,600 --> 00:07:07,400 Speaker 1: all right, agreed, that's the simplest way to do it. Yeah. Yeah, 110 00:07:08,120 --> 00:07:13,040 Speaker 1: there are even some versions served hot. I know what? 111 00:07:13,360 --> 00:07:20,880 Speaker 1: Yeah what? Oh well, I don't know about that. I'm 112 00:07:20,920 --> 00:07:23,400 Speaker 1: sorry if I've said something too shocking, I you have. 113 00:07:24,440 --> 00:07:27,040 Speaker 1: That was a shocker. I don't know if I can recover. 114 00:07:28,040 --> 00:07:31,760 Speaker 1: Oh my goodness. Alright, alright, um, it is super popular 115 00:07:31,760 --> 00:07:34,280 Speaker 1: in Spain. People drink it straight. I saw many pictures 116 00:07:34,320 --> 00:07:37,560 Speaker 1: of just gaspacho and people's refrigerators kind of like the 117 00:07:37,800 --> 00:07:40,360 Speaker 1: like a picture of or like a cardboard you know. 118 00:07:40,560 --> 00:07:44,280 Speaker 1: Here you just get like a cardboard milk thing. And yeah, 119 00:07:44,280 --> 00:07:49,000 Speaker 1: it's's frequently served in a glass, so yeah, some people 120 00:07:49,080 --> 00:07:51,760 Speaker 1: drink it every day. It's a hot weather. Go to 121 00:07:52,800 --> 00:07:56,440 Speaker 1: some Spanish cookbooks classified gaspacho as a salad. It would 122 00:07:56,480 --> 00:07:59,320 Speaker 1: be in the salad section of their cookbook, a liquid 123 00:07:59,360 --> 00:08:04,000 Speaker 1: salad salad uh And nutrition wise, you know, it depends 124 00:08:04,000 --> 00:08:06,080 Speaker 1: on what you put in it, but it's like a 125 00:08:06,200 --> 00:08:09,360 Speaker 1: liquid salad, lowish in fat and sugars, with a good 126 00:08:09,360 --> 00:08:12,840 Speaker 1: punch of protein and micronutrients here vitamins and minerals. It's 127 00:08:12,840 --> 00:08:16,040 Speaker 1: got a lot of vitamin C in particular. And one 128 00:08:16,080 --> 00:08:19,800 Speaker 1: study out of Tufts University had its participants ecaspaco twice 129 00:08:19,800 --> 00:08:22,360 Speaker 1: a day in addition to their usual diet, and within 130 00:08:22,400 --> 00:08:25,480 Speaker 1: a week, the subjects had lower amounts of these stress 131 00:08:25,480 --> 00:08:28,800 Speaker 1: related compounds in their blood um the kinds of things 132 00:08:28,800 --> 00:08:33,160 Speaker 1: that indicate cellular and system dysfunction, like chronically. These compounds 133 00:08:33,160 --> 00:08:36,200 Speaker 1: can cause progressive damage from inflammation and are part of 134 00:08:36,240 --> 00:08:39,200 Speaker 1: like the plaques that cause heart disease. Researchers think that 135 00:08:39,200 --> 00:08:44,440 Speaker 1: the vitamin c Inpaco is primarily responsible. Uh so a 136 00:08:44,559 --> 00:08:49,720 Speaker 1: nice picker up. Yeah phrase, yeah it is. Now it's 137 00:08:49,720 --> 00:08:53,480 Speaker 1: a it's a good way to get your vegetables. Yes, yes, 138 00:08:53,760 --> 00:08:59,360 Speaker 1: I concur um numbers on you might be shocked to 139 00:08:59,480 --> 00:09:04,800 Speaker 1: here are hard to find, but I would wager there's 140 00:09:04,920 --> 00:09:09,240 Speaker 1: quite a lot of it being consumed in Spain in particular. Yes, yes, 141 00:09:09,440 --> 00:09:12,000 Speaker 1: i'd say it Waxes and Waynes and popularity through other 142 00:09:12,120 --> 00:09:15,560 Speaker 1: other places in the world. Yeah, I would agree. And 143 00:09:15,640 --> 00:09:18,800 Speaker 1: this just about brings us to our history section. But 144 00:09:18,920 --> 00:09:20,599 Speaker 1: first it brings us to a quick break for a 145 00:09:20,640 --> 00:09:33,000 Speaker 1: word from our sponsor, and we're back. Thank you sponsored, Yes, 146 00:09:33,000 --> 00:09:39,560 Speaker 1: thank you. Okay. So I I have some opinions about 147 00:09:39,600 --> 00:09:43,920 Speaker 1: this myself, Oh goodness. But some historians say that ancient 148 00:09:44,040 --> 00:09:47,840 Speaker 1: Roman soldiers were making an early Formspaco with their rations, 149 00:09:47,880 --> 00:09:50,480 Speaker 1: which we did touch on in our m R. E episode, 150 00:09:50,600 --> 00:09:53,920 Speaker 1: but as a reminder, olive oil, bread, salt, garlic, and vinegar. 151 00:09:57,000 --> 00:10:00,560 Speaker 1: Still others saying there was a Gospaco prototype in the Bible. 152 00:10:01,080 --> 00:10:03,559 Speaker 1: Throughout history, we have searched for ways to use up 153 00:10:03,640 --> 00:10:07,199 Speaker 1: stale bread, and by we I mean humanity, yes, not 154 00:10:07,240 --> 00:10:10,800 Speaker 1: just lord enough right, And in the book of roof. 155 00:10:10,800 --> 00:10:15,720 Speaker 1: There is a mention of dipping bread in vinegar. Is 156 00:10:15,720 --> 00:10:21,360 Speaker 1: it is that the I mean, is it exactly? Is it? 157 00:10:21,640 --> 00:10:24,480 Speaker 1: But it does come up when you look up history 158 00:10:24,480 --> 00:10:26,680 Speaker 1: of Gaspacho, and I guess you can say it's a 159 00:10:26,800 --> 00:10:29,760 Speaker 1: very very early, early relative. I feel like usually there's 160 00:10:29,800 --> 00:10:34,719 Speaker 1: a bit of a closer uh connect. But I am 161 00:10:34,760 --> 00:10:40,920 Speaker 1: not the foremost store and expert on this, so I 162 00:10:41,040 --> 00:10:45,560 Speaker 1: will I will include it in here. Yes, some believe 163 00:10:45,679 --> 00:10:48,880 Speaker 1: that the Arabs, who occupied Spain from the eighth century 164 00:10:48,960 --> 00:10:52,240 Speaker 1: to the twelveth century CE, brought with They brought white 165 00:10:52,240 --> 00:10:54,800 Speaker 1: soup with them, made with almonds, bread, garlic, salt, and 166 00:10:54,800 --> 00:10:57,920 Speaker 1: olive oil. And this is that a whole bluncle that 167 00:10:57,960 --> 00:11:00,640 Speaker 1: I was talking about earlier. Um and grapes are melon 168 00:11:00,679 --> 00:11:03,160 Speaker 1: are used for garnish or sometimes in the soup it 169 00:11:03,240 --> 00:11:07,679 Speaker 1: celf o um. But yeah, yeah, this this is considered 170 00:11:08,080 --> 00:11:13,520 Speaker 1: a legit uh Gaspacho adjacent dish. I feel like we're 171 00:11:13,520 --> 00:11:17,440 Speaker 1: throwing some shade, and I don't mean to personally. I 172 00:11:17,480 --> 00:11:21,200 Speaker 1: don't know how this happened. Maybe I was just in 173 00:11:21,240 --> 00:11:25,520 Speaker 1: a spicy mood when I wrote this. One of the 174 00:11:25,600 --> 00:11:29,920 Speaker 1: first records of Gaspacho was in a medicinal book, prescribing 175 00:11:29,960 --> 00:11:34,600 Speaker 1: it for stomach acountments, soften the stomach and prevent future faction. 176 00:11:35,240 --> 00:11:37,880 Speaker 1: Oh yeah, that is what it was supposed to help 177 00:11:37,920 --> 00:11:41,840 Speaker 1: you with. Sure, okay, sounds nice. In the seventeenth century, 178 00:11:41,920 --> 00:11:46,960 Speaker 1: Don Quixote's pal Sancho Ponzo mentioned gaspacho quote, A reaping 179 00:11:46,960 --> 00:11:49,640 Speaker 1: hook fits my hand better than a governor scepter. I'd 180 00:11:49,720 --> 00:11:52,200 Speaker 1: rather have my fill of gaspacho than be subject to 181 00:11:52,200 --> 00:11:57,320 Speaker 1: the misery of a meddling doctor. H Tomatoes have been 182 00:11:57,320 --> 00:11:59,960 Speaker 1: a key ingredient in Gaspaco since the nineteenth century, making 183 00:12:00,160 --> 00:12:05,360 Speaker 1: the so called red Gaspaco that went international. See our 184 00:12:05,440 --> 00:12:08,800 Speaker 1: tomato episode, which is one of my faves for more. 185 00:12:08,840 --> 00:12:12,440 Speaker 1: But basically, Spain was cultivating tomatoes soon after Columbus brought 186 00:12:12,440 --> 00:12:15,960 Speaker 1: them back from his journey. Definitely by the sixteenth century. 187 00:12:16,240 --> 00:12:18,320 Speaker 1: It took a minute for tomatoes to catch on because 188 00:12:18,360 --> 00:12:22,200 Speaker 1: people thought that they were poisonous or like possibly caused 189 00:12:22,240 --> 00:12:27,040 Speaker 1: you to become a werewolf. I feel bad laughing because 190 00:12:27,040 --> 00:12:29,800 Speaker 1: I'm sure it was very serious. But in are these 191 00:12:29,800 --> 00:12:33,640 Speaker 1: are modern ears? It sounds funny, it does? It is? 192 00:12:33,679 --> 00:12:36,400 Speaker 1: It is humorous to imagine someone avoiding eating a tomato. 193 00:12:36,480 --> 00:12:39,560 Speaker 1: Because it might make them a werewolf, it is, but 194 00:12:39,760 --> 00:12:42,560 Speaker 1: also living a little on the wild side and using 195 00:12:42,600 --> 00:12:47,120 Speaker 1: it for decoration only, all right, because because yeah, like like, 196 00:12:47,200 --> 00:12:49,600 Speaker 1: look at this expensive, toxic thing, and look at how 197 00:12:49,679 --> 00:12:56,080 Speaker 1: daringly close it is to my uh eating food et humans. 198 00:12:56,080 --> 00:12:58,480 Speaker 1: I love you. I could become a werewolf at any minute. 199 00:13:00,720 --> 00:13:04,040 Speaker 1: Gaspaco like this red gaspaco did follow us soon after 200 00:13:04,559 --> 00:13:09,439 Speaker 1: the tomatoes. People who planted and harvested tomatoes used gaspacho 201 00:13:09,840 --> 00:13:14,720 Speaker 1: to keep them going. Landowners sometimes hired gaspace aros who 202 00:13:15,080 --> 00:13:17,640 Speaker 1: are people to make this cheap food and serve it 203 00:13:17,679 --> 00:13:19,679 Speaker 1: to the folks working on the field so they could 204 00:13:19,760 --> 00:13:25,160 Speaker 1: keep working even longer. A seventy seven description of gaspaco 205 00:13:25,320 --> 00:13:28,400 Speaker 1: entailed soaking bread crust first and water, then in a 206 00:13:28,400 --> 00:13:32,520 Speaker 1: sauce of garlic and choby bones, vinegar, sugar, salt, and 207 00:13:32,679 --> 00:13:35,920 Speaker 1: olive oil. Wants the bread of soften fruits and vegetables 208 00:13:35,960 --> 00:13:39,240 Speaker 1: were added in. And yes, uh, keep in mind that 209 00:13:39,280 --> 00:13:42,040 Speaker 1: blenders did not exist at this point in history, so 210 00:13:42,360 --> 00:13:44,920 Speaker 1: I mean neither did refrigerators. So so two of the 211 00:13:44,960 --> 00:13:48,080 Speaker 1: important elements that we have in making gaspaco today we're missing. 212 00:13:48,240 --> 00:13:50,680 Speaker 1: Um And yeah, these these big wooden bowls and big 213 00:13:50,720 --> 00:13:53,400 Speaker 1: wooden pestles would have been used to grind all the 214 00:13:53,559 --> 00:13:58,360 Speaker 1: ingredients together into kind of like a paste andaco and 215 00:13:58,559 --> 00:14:03,960 Speaker 1: gaspacco and mark out. At the time, it was definitely 216 00:14:04,080 --> 00:14:06,599 Speaker 1: viewed as a food of the working class. From the 217 00:14:06,640 --> 00:14:09,719 Speaker 1: sixteen eleven book The Treasury of the Spanish Language, it 218 00:14:09,880 --> 00:14:14,360 Speaker 1: listed gaspacho as quote food for vulgar people. But by 219 00:14:14,400 --> 00:14:18,280 Speaker 1: the nineteenth century it had been embraced by the bourgeoisie. 220 00:14:18,760 --> 00:14:22,040 Speaker 1: But they of course fancied it up with a bowl 221 00:14:22,320 --> 00:14:28,960 Speaker 1: what oh my goodness, cut shop, boiled eggs, peppers and tomatoes, 222 00:14:29,040 --> 00:14:30,440 Speaker 1: all of these were options. It was like kind of 223 00:14:30,440 --> 00:14:32,280 Speaker 1: like a bar situation. We're could be like, I want 224 00:14:32,320 --> 00:14:37,880 Speaker 1: this anyway. In for Napoleon the Third's wife, Eugenia de 225 00:14:38,040 --> 00:14:42,240 Speaker 1: Montello introduced France to gaspaco around this time as well, 226 00:14:42,480 --> 00:14:45,560 Speaker 1: and perhaps largely to northern Spain, because the dish came 227 00:14:45,560 --> 00:14:49,160 Speaker 1: out of Andalusia at the southern chunk of Spain. And yeah, 228 00:14:49,160 --> 00:14:52,440 Speaker 1: she insisted that gaspacho was served during their wedding banquet. 229 00:14:52,480 --> 00:14:55,920 Speaker 1: Apparently in eighteen fifty three, the dish had made its 230 00:14:55,960 --> 00:14:58,440 Speaker 1: way to America. By the eighteen hundreds, It was included 231 00:14:58,480 --> 00:15:01,920 Speaker 1: in Mary Randolph's cookbook The Rginia Housewife. Um, although it 232 00:15:01,920 --> 00:15:04,920 Speaker 1: was called gaspacho and the recipe didn't seem to call 233 00:15:05,000 --> 00:15:07,840 Speaker 1: for smooching, so I'm not sure. I think it might 234 00:15:07,840 --> 00:15:10,440 Speaker 1: have just been like a salad, like an actual like salad, 235 00:15:10,480 --> 00:15:14,000 Speaker 1: like not a liquid salad, but a salad salad. And 236 00:15:14,040 --> 00:15:18,320 Speaker 1: apparently it became a trendy by the nineteen sixties here 237 00:15:18,400 --> 00:15:22,360 Speaker 1: in the States. In sixty three one, Betty Wasson wrote 238 00:15:22,400 --> 00:15:26,400 Speaker 1: in the Art of Spanish Cooking that quote, almost overnight, gaspacho, 239 00:15:26,600 --> 00:15:29,760 Speaker 1: the soup salad of Spain, has become an American food fashion. 240 00:15:30,920 --> 00:15:36,360 Speaker 1: American food fashion. M m. Yeah. It was a plot 241 00:15:36,400 --> 00:15:40,080 Speaker 1: point from the Oscar nominated film Women on the Verge 242 00:15:40,120 --> 00:15:42,680 Speaker 1: of a Nervous Breakdown. Um. And the plot point is 243 00:15:42,720 --> 00:15:46,560 Speaker 1: that laced with sleeping pills. Yeah, yeah, I think I 244 00:15:46,560 --> 00:15:49,480 Speaker 1: think valium. Maybe you watch this, you watch this character 245 00:15:49,600 --> 00:15:52,000 Speaker 1: like like putting the ingredients for gaspacho in a blender 246 00:15:52,040 --> 00:15:54,800 Speaker 1: and just shoving in like a handful of valium. Oh 247 00:15:55,440 --> 00:15:59,400 Speaker 1: why uh you know they're women on the verge of 248 00:15:59,440 --> 00:16:02,120 Speaker 1: a nervous down. It's right there in the kind of 249 00:16:02,280 --> 00:16:06,520 Speaker 1: your right what am I thinking. Um. And as of 250 00:16:06,600 --> 00:16:09,360 Speaker 1: today in Spain, you can add a cup of gaspacho 251 00:16:09,440 --> 00:16:13,240 Speaker 1: to your McDonald's meal for around a euro. Oh that's 252 00:16:13,240 --> 00:16:15,680 Speaker 1: healthy than a lot of the options we have. Goodness, 253 00:16:15,720 --> 00:16:18,000 Speaker 1: I know, um And on rather the other end of 254 00:16:18,000 --> 00:16:21,040 Speaker 1: the food spectrum, chefs are doing all sorts of lovely 255 00:16:21,040 --> 00:16:25,880 Speaker 1: sounding things, adding diced mango, macerated and an east liqueur uh, 256 00:16:26,080 --> 00:16:29,480 Speaker 1: serving it in bowls made of woven cucumber slices, topped 257 00:16:29,840 --> 00:16:33,960 Speaker 1: with with red wine, granada or green apple ice cream. 258 00:16:34,000 --> 00:16:36,200 Speaker 1: I know I want to eat all of those things. 259 00:16:37,240 --> 00:16:39,280 Speaker 1: I do too, I have to say, I don't. I 260 00:16:39,320 --> 00:16:42,400 Speaker 1: feel like I don't see gaspaco on menus around here 261 00:16:42,440 --> 00:16:46,520 Speaker 1: too often, but I would love to see some of these. Yeah. 262 00:16:46,640 --> 00:16:48,360 Speaker 1: I can't think of the last time that I saw 263 00:16:48,360 --> 00:16:51,600 Speaker 1: it on a menu in Atlanta, giving it in a 264 00:16:51,760 --> 00:16:55,520 Speaker 1: little thimble. I don't think they even do that anymore, 265 00:16:55,560 --> 00:16:58,840 Speaker 1: because I'm pretty sure they change how they home menu. 266 00:16:58,960 --> 00:17:04,639 Speaker 1: Sure questions for later, Yes, yes, but this brings us 267 00:17:04,640 --> 00:17:08,480 Speaker 1: to the end of our history. We do have some science. 268 00:17:08,760 --> 00:17:11,119 Speaker 1: But first we've got one more quick break for a 269 00:17:11,119 --> 00:17:23,880 Speaker 1: word from our sponsor, and we're back. Thank you sponsor, Yes, 270 00:17:23,960 --> 00:17:28,040 Speaker 1: thank you and yes we're back with gaspacho. Science. There's 271 00:17:28,080 --> 00:17:31,680 Speaker 1: science for everything. It's wonderful there is, I know, huh 272 00:17:31,680 --> 00:17:34,720 Speaker 1: so because gaspacho is a simple dish that highlights the 273 00:17:34,760 --> 00:17:37,920 Speaker 1: flavors of raw vegetables. If you're gonna make spaco, you 274 00:17:37,960 --> 00:17:41,960 Speaker 1: want the best ripest vege that you can find. Felicity Cloak, 275 00:17:42,000 --> 00:17:44,359 Speaker 1: writing for The Guardians, said, there's no point in making 276 00:17:44,400 --> 00:17:48,400 Speaker 1: it with anything less than obscenely ripe ingredients. Obscenely right. 277 00:17:49,119 --> 00:17:53,960 Speaker 1: I loved um and further as my very favorite food 278 00:17:54,000 --> 00:17:57,240 Speaker 1: science writer one J Kenji Lopez Alt pointed out over 279 00:17:57,280 --> 00:18:00,280 Speaker 1: on Serious Eats, the fact that you're not cooking this 280 00:18:00,600 --> 00:18:03,000 Speaker 1: means that you need to find other ways to bring 281 00:18:03,000 --> 00:18:06,680 Speaker 1: out the flavor of your vege. Part of that is 282 00:18:06,720 --> 00:18:10,000 Speaker 1: a literal physical bringing out, because the flavor of a 283 00:18:10,040 --> 00:18:13,800 Speaker 1: plant is often largely locked up inside of it's a stiff, 284 00:18:13,880 --> 00:18:17,359 Speaker 1: protective cell walls. Um. Those flavors come from molecules that 285 00:18:17,400 --> 00:18:20,240 Speaker 1: the plant uses to to grow and to thrive. When 286 00:18:20,240 --> 00:18:23,680 Speaker 1: we apply heat to foods um, we're softening those cell 287 00:18:23,680 --> 00:18:25,800 Speaker 1: walls to get that good stuff out. But heat is 288 00:18:25,840 --> 00:18:29,920 Speaker 1: not the only way we can do this. No, no. Now, 289 00:18:29,960 --> 00:18:32,600 Speaker 1: of course, that the part of gaspacho where you blend 290 00:18:32,680 --> 00:18:35,480 Speaker 1: or pure a. It means you're you're busting open some 291 00:18:35,600 --> 00:18:38,359 Speaker 1: cell walls from like pure mechanical force. But there are 292 00:18:38,400 --> 00:18:39,879 Speaker 1: a couple things that you can do to help the 293 00:18:39,880 --> 00:18:42,160 Speaker 1: process along and make sure that you're getting the most 294 00:18:42,160 --> 00:18:49,920 Speaker 1: out of those lovely, obscenely ripe ingredients. First, maceration maceration um, 295 00:18:50,040 --> 00:18:53,560 Speaker 1: not mastication. That's different, uh, And it's also different from 296 00:18:53,600 --> 00:18:57,480 Speaker 1: another word that frequently people con confuse it. I think 297 00:18:57,480 --> 00:19:00,600 Speaker 1: I did that on this very show once. Um Asceration 298 00:19:00,720 --> 00:19:03,919 Speaker 1: is soaking something so that it softens and and breaks 299 00:19:03,960 --> 00:19:06,440 Speaker 1: down a bit um. And a fun thing about fruit 300 00:19:06,440 --> 00:19:08,320 Speaker 1: and vegge is that you can mass rate them in 301 00:19:08,359 --> 00:19:12,080 Speaker 1: their own juices. Because of science. If you sprinkle vegetables 302 00:19:12,080 --> 00:19:14,639 Speaker 1: with salt, it'll draw water out of the cells and 303 00:19:14,680 --> 00:19:16,960 Speaker 1: then get to work on and then that water will 304 00:19:17,000 --> 00:19:19,920 Speaker 1: get to work on softening those vegetables, and a bonus 305 00:19:19,920 --> 00:19:22,680 Speaker 1: along with that water, some water soluble compounds will come 306 00:19:22,680 --> 00:19:25,840 Speaker 1: along for the ride, and some of those compounds our flavor. 307 00:19:26,800 --> 00:19:29,320 Speaker 1: So if you chop up your cospatcho ingredients and then 308 00:19:29,359 --> 00:19:31,720 Speaker 1: sprinkle them with salt and let them sit for like 309 00:19:31,760 --> 00:19:34,520 Speaker 1: a thirty minutes or more, they'll go juicy and get 310 00:19:34,560 --> 00:19:37,760 Speaker 1: softer and release some of their flavors. This also works 311 00:19:37,760 --> 00:19:39,879 Speaker 1: with sugar. If you're making like a fruit salad and 312 00:19:39,920 --> 00:19:42,280 Speaker 1: can be really it can be really nice, just a 313 00:19:42,320 --> 00:19:44,440 Speaker 1: really good punch to like kind of just make everything 314 00:19:44,720 --> 00:19:46,720 Speaker 1: a little bit. If you're looking for crisp, it's not 315 00:19:46,800 --> 00:19:49,679 Speaker 1: the way to go unless you put paper towels on 316 00:19:49,760 --> 00:19:52,479 Speaker 1: top and then set something on top, because that's how 317 00:19:52,480 --> 00:19:54,720 Speaker 1: I make UM. I make lasania, but the noodles are 318 00:19:54,800 --> 00:19:58,439 Speaker 1: like zucchini, and you put salt on there and then 319 00:19:58,480 --> 00:20:01,359 Speaker 1: you put paper towels and and a weight and it 320 00:20:01,440 --> 00:20:06,880 Speaker 1: helps get it drain out the liquid reid. Yes, excellent. 321 00:20:08,320 --> 00:20:11,399 Speaker 1: Oh now I want lasagna, okay um. And in the 322 00:20:11,440 --> 00:20:14,760 Speaker 1: case of gaspacho, UM, you'll also want to mascerate your 323 00:20:14,760 --> 00:20:17,160 Speaker 1: bread just by soaking it in water. UM. You should 324 00:20:17,160 --> 00:20:19,520 Speaker 1: probably drain the softened breads that you're not watering down 325 00:20:19,760 --> 00:20:25,320 Speaker 1: the final soup. M But next after masceration, you can 326 00:20:25,359 --> 00:20:28,240 Speaker 1: do something that I would normally never recommend doing to 327 00:20:28,280 --> 00:20:35,120 Speaker 1: a tomato. You freeze it. I know. The reason that 328 00:20:35,200 --> 00:20:37,840 Speaker 1: you normally do not want to freeze or even really 329 00:20:37,880 --> 00:20:41,040 Speaker 1: refrigerate tomatoes is that they are very cold sensitive. A 330 00:20:41,080 --> 00:20:44,000 Speaker 1: deep chill will soften their delicate cell walls and make 331 00:20:44,040 --> 00:20:46,280 Speaker 1: them go all mushy, which is the opposite of what 332 00:20:46,320 --> 00:20:50,680 Speaker 1: you want a tomato to be. Um, but that's actually 333 00:20:50,680 --> 00:20:54,600 Speaker 1: exactly what we're looking for here. So yeah, salt your edge, 334 00:20:54,960 --> 00:20:58,440 Speaker 1: freeze it overnight, and then thought before blending, get the 335 00:20:58,480 --> 00:21:01,720 Speaker 1: most out of him. Also for best results, um, I 336 00:21:01,760 --> 00:21:05,159 Speaker 1: have seen it suggested to refrigerate your gaspacho overnight so 337 00:21:05,200 --> 00:21:08,600 Speaker 1: that all of the flavors really melt together. Yeah. Yeah, 338 00:21:09,400 --> 00:21:11,119 Speaker 1: actually too lazy to do that. And a lot of 339 00:21:11,160 --> 00:21:12,399 Speaker 1: times I read it and there's a part of my 340 00:21:12,440 --> 00:21:15,719 Speaker 1: brain says, no, I can't be true, just because I 341 00:21:15,760 --> 00:21:17,760 Speaker 1: know what's going on. You just don't want to wait. 342 00:21:19,960 --> 00:21:22,560 Speaker 1: Oh yeah, I feel that one. I never I never 343 00:21:22,600 --> 00:21:26,320 Speaker 1: remember to. This is why I don't bring food to parties, 344 00:21:26,520 --> 00:21:28,919 Speaker 1: or if I do, it's like I got carrots and 345 00:21:29,119 --> 00:21:34,240 Speaker 1: some humus really available, will taste good? How how it is? Yes? 346 00:21:34,600 --> 00:21:39,439 Speaker 1: Those are good too? Oh hey, they're delicious. M I 347 00:21:39,440 --> 00:21:41,440 Speaker 1: think I'm just hungry. Yeah, I think I am too. 348 00:21:41,640 --> 00:21:44,919 Speaker 1: I don't know what's going on right now. That's about 349 00:21:44,960 --> 00:21:48,440 Speaker 1: all we have to say. That is that is relatively 350 00:21:48,440 --> 00:21:52,520 Speaker 1: short episode. Um, but but please, uh, folks out there 351 00:21:52,600 --> 00:21:55,480 Speaker 1: from who are from Spain or who have visited. Uh, 352 00:21:55,600 --> 00:21:57,760 Speaker 1: if you have an in gaspacho stories, we would love 353 00:21:57,800 --> 00:22:00,760 Speaker 1: to hear them. Or recipes. Oh good, so are recipes? 354 00:22:00,880 --> 00:22:04,760 Speaker 1: Yeah yes, but we have heard in the meantime from 355 00:22:04,840 --> 00:22:09,560 Speaker 1: some other listeners because we are now at listener Ma 356 00:22:11,520 --> 00:22:15,160 Speaker 1: too cool. Their school like Spaco, except that your school 357 00:22:15,320 --> 00:22:19,400 Speaker 1: apparently you had in Spanish. Yeah, it's a big world 358 00:22:19,440 --> 00:22:28,000 Speaker 1: out there. It's a wild world in Spanish class Corel Springs, 359 00:22:28,000 --> 00:22:32,080 Speaker 1: Florida is a wacky place. Well, I believe that, but 360 00:22:32,920 --> 00:22:37,600 Speaker 1: so many strip malls anyway, yes, anyway, Geneva wrote, I 361 00:22:37,640 --> 00:22:40,320 Speaker 1: grew up in the midwest, North Dakota, to be exact, 362 00:22:40,400 --> 00:22:43,960 Speaker 1: and lived within three blocks of a Taco John. Yeah, 363 00:22:44,320 --> 00:22:46,520 Speaker 1: we had a Taco Bell, but it wasn't as popular 364 00:22:46,560 --> 00:22:49,640 Speaker 1: as the Taco John's in Bismarck. I did not realize 365 00:22:49,680 --> 00:22:51,679 Speaker 1: that a majority of the states did not know the 366 00:22:51,720 --> 00:22:55,960 Speaker 1: glorious Taco John's until moving out to Oregon. We got 367 00:22:56,000 --> 00:22:59,600 Speaker 1: some great street tacos here, so not missing their tacos, 368 00:22:59,640 --> 00:23:01,720 Speaker 1: but very once in a while I get a craving 369 00:23:01,840 --> 00:23:05,440 Speaker 1: for potato alais, which are basically salty coin sized tater 370 00:23:05,600 --> 00:23:08,879 Speaker 1: tots with the delicious and unhealthy nacho cheese sauce to 371 00:23:09,000 --> 00:23:12,440 Speaker 1: dip them. When I was in Nebraska, there was a 372 00:23:12,480 --> 00:23:15,080 Speaker 1: Taco Bell on one side the street and a Taco 373 00:23:15,200 --> 00:23:17,600 Speaker 1: John's on the other side near my work, and at lunch, 374 00:23:17,640 --> 00:23:19,560 Speaker 1: I would go to Taco Bell to get a Dorita's 375 00:23:19,640 --> 00:23:23,439 Speaker 1: lecos taco and Taco John's to get lays, then go 376 00:23:23,520 --> 00:23:27,240 Speaker 1: back and have a fantastic meal in my car. That 377 00:23:27,320 --> 00:23:30,760 Speaker 1: sounds amazing. So many people have written in about Taco Johnson, 378 00:23:30,840 --> 00:23:33,960 Speaker 1: every single one of them no joke mentioned the potato Lays, 379 00:23:34,520 --> 00:23:37,280 Speaker 1: which I think now is just updated and has a 380 00:23:37,320 --> 00:23:41,439 Speaker 1: different cartain, which is a big deal apparently. Yeah, so 381 00:23:41,480 --> 00:23:45,640 Speaker 1: if you're in the region someone passing through live there, 382 00:23:46,240 --> 00:23:51,959 Speaker 1: uh Taco John's Potato checking out a sponsorship. No, just 383 00:23:52,960 --> 00:23:56,280 Speaker 1: saying what the listeners have have informed us. We are 384 00:23:56,400 --> 00:24:02,239 Speaker 1: merely reporting exactly exactly. Rose wrote, I really enjoyed your 385 00:24:02,280 --> 00:24:04,880 Speaker 1: recent episode on the Humble Sweet Potato as they are 386 00:24:04,920 --> 00:24:07,359 Speaker 1: delicious and brought back one of my fondest memories of 387 00:24:07,400 --> 00:24:10,800 Speaker 1: my one year study abroad to Tokyo, Japan. Picture it. 388 00:24:10,800 --> 00:24:13,240 Speaker 1: It's the fall of two thousand seven. I'm once again 389 00:24:13,280 --> 00:24:15,760 Speaker 1: a stranger in a strange land. I'm German and immigrated 390 00:24:15,760 --> 00:24:18,240 Speaker 1: to the US at age fifteen, freshly arrived from Seattle 391 00:24:18,280 --> 00:24:21,240 Speaker 1: to Tokyo to partake in a year long intensive program 392 00:24:21,359 --> 00:24:25,600 Speaker 1: at the best private university Kale. Each evening I walled 393 00:24:25,600 --> 00:24:28,439 Speaker 1: myself off in my private dorm room, studying away, feeling 394 00:24:28,480 --> 00:24:31,639 Speaker 1: culture shock and utterly lost in this new environment. Until 395 00:24:31,840 --> 00:24:35,000 Speaker 1: one evening in early October, a mournful cry matched my 396 00:24:35,080 --> 00:24:44,399 Speaker 1: homesick melancholy, the voice from a passing loud speaker called Yumaima. 397 00:24:46,560 --> 00:24:49,000 Speaker 1: At first, I paid no mind to these morning cries. 398 00:24:49,200 --> 00:24:51,720 Speaker 1: I could hardly understand what the sad voice was even saying. 399 00:24:52,080 --> 00:24:54,240 Speaker 1: In just three short weeks, I had heard similar messages 400 00:24:54,240 --> 00:24:57,719 Speaker 1: announcing the gas men, political candidates, the large appliance, household, 401 00:24:57,720 --> 00:25:00,760 Speaker 1: recycling truck, and more. They there is a truck and 402 00:25:00,800 --> 00:25:05,160 Speaker 1: allowed speaker in Japan for every possible surface. Unlike these others, 403 00:25:05,320 --> 00:25:07,520 Speaker 1: who would at most only come around once a week, 404 00:25:07,720 --> 00:25:10,600 Speaker 1: the Yucky Emo truck began to come by every single night, 405 00:25:10,760 --> 00:25:13,879 Speaker 1: interrupting my studies. The other trucks came by midday or 406 00:25:13,920 --> 00:25:16,800 Speaker 1: early evening. Yucky Emo man came by late at night, 407 00:25:16,960 --> 00:25:19,719 Speaker 1: seven eight or nine o'clock. Finally I couldn't take it. 408 00:25:19,880 --> 00:25:22,399 Speaker 1: Who was the sad, yucky emo man and what was 409 00:25:22,440 --> 00:25:26,520 Speaker 1: a yucky emo? I had to find out. So one night, 410 00:25:26,600 --> 00:25:29,560 Speaker 1: when his melancholy cries started up, I dropped my studies 411 00:25:29,560 --> 00:25:32,480 Speaker 1: to follow the mysterious voice. I chased him down narrow 412 00:25:32,560 --> 00:25:35,160 Speaker 1: streets blocked by dead ends. I'd turn right, he'd go left, 413 00:25:35,280 --> 00:25:38,680 Speaker 1: past the cemetery in the old neighborhood Buddhist temple. Then 414 00:25:38,720 --> 00:25:41,760 Speaker 1: I turned the corner and there it was a small, 415 00:25:41,800 --> 00:25:44,840 Speaker 1: flatbed Japanese truck with a raging wood burning fire. In 416 00:25:44,880 --> 00:25:46,840 Speaker 1: the bed of the truck. Over the fire was a 417 00:25:46,920 --> 00:25:49,520 Speaker 1: roasting drum, like what's used to roast chilies in the 418 00:25:49,520 --> 00:25:53,000 Speaker 1: fall in the United States. I was gobsmacked. The radiant 419 00:25:53,000 --> 00:25:54,639 Speaker 1: heat was so intense I could feel it from a 420 00:25:54,720 --> 00:25:57,520 Speaker 1: yard away. As I approached the truck, a young child 421 00:25:57,560 --> 00:26:00,439 Speaker 1: and his mother excitedly exchanged money for a brown paper bag. 422 00:26:00,720 --> 00:26:02,560 Speaker 1: As soon as the boy received the bag, he tore 423 00:26:02,600 --> 00:26:06,320 Speaker 1: it open to reveal a perfectly roasted sweet potato. He 424 00:26:06,359 --> 00:26:09,119 Speaker 1: split the sweet potato in half, and without ceremony, dug in. 425 00:26:09,480 --> 00:26:13,000 Speaker 1: No condiments needed in that instant, watching this scene unfold, 426 00:26:13,040 --> 00:26:15,159 Speaker 1: I realized I was looking at the Japanese version of 427 00:26:15,200 --> 00:26:18,560 Speaker 1: the ice cream Man. I was hooked. I ordered two 428 00:26:18,560 --> 00:26:23,439 Speaker 1: on the spot and never looked back. That's beautiful, I 429 00:26:23,440 --> 00:26:26,320 Speaker 1: would like to say, because this is not a visual medium, 430 00:26:26,320 --> 00:26:31,960 Speaker 1: we were doing interpretive reading. Oh yes, yeah, not per se. 431 00:26:32,440 --> 00:26:36,800 Speaker 1: It's a dance adjacent but very close, not quite but 432 00:26:37,040 --> 00:26:40,600 Speaker 1: very close. That sounds amazing. I would love that. Oh yeah, 433 00:26:40,880 --> 00:26:43,920 Speaker 1: that that sounds so good. Um And and I hope 434 00:26:44,000 --> 00:26:46,960 Speaker 1: I don't think I quite captured the melancholy that it 435 00:26:47,000 --> 00:26:49,800 Speaker 1: sounds like this. This man was was crying his wares 436 00:26:49,840 --> 00:26:56,440 Speaker 1: with He did a pretty excellent job. Also, my Japanese 437 00:26:56,440 --> 00:26:58,680 Speaker 1: is super rusty, so I hope that I got most 438 00:26:58,680 --> 00:27:01,320 Speaker 1: of those words vaguely correct, did better than I would 439 00:27:01,320 --> 00:27:03,600 Speaker 1: have done. Well, there you go, there you go. I 440 00:27:03,640 --> 00:27:08,000 Speaker 1: also wanted to include um A Shannon sent us a 441 00:27:08,480 --> 00:27:13,679 Speaker 1: picture that she witnessed in downtown Chicago. And it's a 442 00:27:13,680 --> 00:27:18,119 Speaker 1: Hostess Twinkie trailer and it looks like a big Twinkie. 443 00:27:18,280 --> 00:27:22,200 Speaker 1: It's a giant It's a real giant Twinkie trailer. Um. 444 00:27:22,240 --> 00:27:24,920 Speaker 1: It is a thing of beauty, it really is. It's 445 00:27:25,119 --> 00:27:28,679 Speaker 1: I would be so disappointed when I if I like, 446 00:27:29,080 --> 00:27:32,080 Speaker 1: boarded this trailer and it wasn't filled with cream. Though 447 00:27:32,359 --> 00:27:35,800 Speaker 1: that's true, we can't we can't delve in anymore. We 448 00:27:35,840 --> 00:27:38,480 Speaker 1: can't let the dream die because right now we can 449 00:27:38,480 --> 00:27:43,280 Speaker 1: still believe it. It's just just a giant yeah. Um, oh, twinkies. 450 00:27:44,040 --> 00:27:46,880 Speaker 1: I never had a twinkie. You've never had a twinkie? Yes, 451 00:27:46,920 --> 00:27:49,440 Speaker 1: And our coworker Ramsey, for a while he wanted to 452 00:27:49,520 --> 00:27:52,800 Speaker 1: do like an up close twinkie action video of me 453 00:27:52,920 --> 00:27:57,320 Speaker 1: trying it, and it never happened on like moral grounds 454 00:27:57,520 --> 00:28:02,040 Speaker 1: or no. No, it's just never ever come away. Okay, Yeah, 455 00:28:02,240 --> 00:28:06,639 Speaker 1: all right, well thanks to work on Yes, self improvement 456 00:28:06,760 --> 00:28:09,280 Speaker 1: were always a work in progress. You know, I've got 457 00:28:09,280 --> 00:28:12,240 Speaker 1: a lot of good traits, but on the bad side, 458 00:28:12,640 --> 00:28:14,800 Speaker 1: never had a twinkie. Probably a lot of people are like, 459 00:28:15,000 --> 00:28:20,840 Speaker 1: she is weird. Something is clearly off. I don't think 460 00:28:20,840 --> 00:28:24,800 Speaker 1: I had one until college. My dad was very firm 461 00:28:24,840 --> 00:28:28,040 Speaker 1: about not having food like that in the house. And 462 00:28:29,400 --> 00:28:33,760 Speaker 1: thanks to all three of them for writing. Yeah, you 463 00:28:33,800 --> 00:28:35,439 Speaker 1: two can write to us and we would love to 464 00:28:35,440 --> 00:28:38,320 Speaker 1: hear from you our emails. Hello at savor pod dot com. 465 00:28:38,520 --> 00:28:41,360 Speaker 1: We're also on social media. You can find us on 466 00:28:41,400 --> 00:28:45,360 Speaker 1: Twitter and Facebook and Instagram all at Savor Pod. We 467 00:28:45,400 --> 00:28:47,560 Speaker 1: do hope to hear from you. Savor is a production 468 00:28:47,560 --> 00:28:49,880 Speaker 1: of I Heart Radio and Stuff Media. For more podcasts 469 00:28:49,880 --> 00:28:51,440 Speaker 1: from my Heart Radio, you can visit the I Heart 470 00:28:51,480 --> 00:28:54,280 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 471 00:28:54,320 --> 00:28:57,840 Speaker 1: favorite shows. Thank you as always to our superproducers Dylan 472 00:28:57,920 --> 00:29:00,440 Speaker 1: Vagan and Andrew Howard. Thanks to you for listening, and 473 00:29:00,480 --> 00:29:02,720 Speaker 1: we hope that lots more good things are coming your way.