1 00:00:08,840 --> 00:00:11,000 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:11,080 --> 00:00:13,760 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum. And today we 3 00:00:13,840 --> 00:00:17,239 Speaker 1: have an episode for you about William Bass. Yeah, some 4 00:00:17,440 --> 00:00:21,880 Speaker 1: more fun with pronunciation French. You know, we all love it. 5 00:00:24,480 --> 00:00:28,120 Speaker 1: I feel like every time we try to do a 6 00:00:28,600 --> 00:00:31,440 Speaker 1: what they call in the biz a tent pole event. 7 00:00:32,360 --> 00:00:37,599 Speaker 1: Today is bestial Day, we always for some reason get delayed. 8 00:00:38,640 --> 00:00:43,280 Speaker 1: And so we're recording this day of yeah, like this morning. 9 00:00:44,159 --> 00:00:47,279 Speaker 1: Uh yeah, yeah, so we'll see if it comes out 10 00:00:47,280 --> 00:00:48,600 Speaker 1: in time. But that just cracks me up. I feel 11 00:00:48,600 --> 00:00:51,839 Speaker 1: like every time we actually try for some reason to 12 00:00:51,960 --> 00:00:58,920 Speaker 1: delay yeah, curse, that's fine, it's you know, it's round about. 13 00:00:59,440 --> 00:01:11,800 Speaker 1: It's with an acceptable margin. Bestial day. Yes. Um, Well, 14 00:01:12,240 --> 00:01:15,440 Speaker 1: I don't think I've ever had bully a Bass. Oh No, 15 00:01:16,319 --> 00:01:19,480 Speaker 1: I don't know. I feel like I it's hard for 16 00:01:19,560 --> 00:01:22,959 Speaker 1: me to believe I haven't. Um. I feel like maybe 17 00:01:23,000 --> 00:01:26,520 Speaker 1: I had the San Francisco kind of similar dish, which 18 00:01:26,560 --> 00:01:30,520 Speaker 1: I can never remember to say. Um. The first I 19 00:01:30,560 --> 00:01:32,000 Speaker 1: ever heard of it was in Harry Potter, so that 20 00:01:32,080 --> 00:01:36,280 Speaker 1: must have been two thousand three. Apparently it was also 21 00:01:36,360 --> 00:01:39,080 Speaker 1: described in a Jane Austin book and I haven't read 22 00:01:39,240 --> 00:01:41,120 Speaker 1: Jane Austen, but I think it was described, but it 23 00:01:41,240 --> 00:01:44,560 Speaker 1: wasn't given the name, but essentially what was being described 24 00:01:45,160 --> 00:01:48,360 Speaker 1: was bully a base. Yeah, but I don't think I've 25 00:01:48,360 --> 00:01:54,920 Speaker 1: had it. I I've definitely had americanized versions that have 26 00:01:55,120 --> 00:02:04,720 Speaker 1: had shellfish scandal. Oh okay, I'm waiting for your explanation 27 00:02:04,800 --> 00:02:09,520 Speaker 1: of what it is. Uh, it's it was? Oh it's lovely. 28 00:02:09,600 --> 00:02:12,600 Speaker 1: I mean like it's it's it's fish soup. I like fish, 29 00:02:12,680 --> 00:02:15,200 Speaker 1: I like soup. I want you know, I want all 30 00:02:15,280 --> 00:02:19,720 Speaker 1: those things, you know, So I will I will say 31 00:02:19,800 --> 00:02:23,800 Speaker 1: that seafood is is definitely my favorite type of protein, 32 00:02:24,040 --> 00:02:25,880 Speaker 1: and so if I see it on a menu, it 33 00:02:26,040 --> 00:02:28,440 Speaker 1: is likely that that is what I am ordering. And 34 00:02:29,080 --> 00:02:33,519 Speaker 1: so yeah, yeah, I probably suffered from a lack of 35 00:02:34,760 --> 00:02:37,239 Speaker 1: from the name. I couldn't tell you what it was, 36 00:02:37,919 --> 00:02:41,560 Speaker 1: so I didn't bother to investigate further. Now that makes 37 00:02:41,600 --> 00:02:44,440 Speaker 1: me really sad, because I too love seafood and soup, 38 00:02:44,600 --> 00:02:50,040 Speaker 1: so I'm sure I would probably love it maybe someday. 39 00:02:50,400 --> 00:02:52,959 Speaker 1: Oh yeah, yeah, absolutely, Okay, So we we need to 40 00:02:53,040 --> 00:02:55,440 Speaker 1: take we we definitely need to take a field trip 41 00:02:55,560 --> 00:02:59,639 Speaker 1: to the south of France and we can combine that 42 00:02:59,720 --> 00:03:06,919 Speaker 1: with are much awaited champagne trip. Yeah, I'll just go 43 00:03:07,040 --> 00:03:08,919 Speaker 1: to France for a few months. It's just you know, 44 00:03:09,720 --> 00:03:11,760 Speaker 1: I'm sure the boss will check off on that with 45 00:03:12,000 --> 00:03:18,680 Speaker 1: no questions asked. Are we just go you know, don't 46 00:03:18,720 --> 00:03:21,280 Speaker 1: ask for permission to apologize later or whatever that's saying. 47 00:03:22,360 --> 00:03:24,560 Speaker 1: I mean, hey, we've got these, we've got these relatively 48 00:03:24,680 --> 00:03:28,680 Speaker 1: portable microphone rigs. We can podcast from France. That's true. 49 00:03:28,800 --> 00:03:31,720 Speaker 1: No one has to know until the bill comes in. 50 00:03:31,840 --> 00:03:39,000 Speaker 1: Then there might be some questions. Yep. Yes, well, maybe 51 00:03:39,040 --> 00:03:41,840 Speaker 1: we could plan it around December four, which is National 52 00:03:41,920 --> 00:03:43,920 Speaker 1: Bullio based Day, which kind of cracks me up because 53 00:03:43,920 --> 00:03:46,080 Speaker 1: from what I understand, this is a US based holiday. 54 00:03:47,000 --> 00:03:53,480 Speaker 1: But hey like bullion Base here too, you can see 55 00:03:53,640 --> 00:03:57,160 Speaker 1: our past episode on saffron and tomatoes, which sometimes come 56 00:03:57,200 --> 00:04:01,520 Speaker 1: into play in this dish. Mm hmm, yes, but I 57 00:04:01,600 --> 00:04:09,520 Speaker 1: guess that brings us to our question Bollia base What 58 00:04:09,800 --> 00:04:14,040 Speaker 1: is it? Well? Uh, Billiam base is a sunny, summary 59 00:04:14,360 --> 00:04:18,520 Speaker 1: brothy soup or stew dish, rich with seafood and a 60 00:04:18,800 --> 00:04:21,400 Speaker 1: usually a little bit of potato, and bright and earthy 61 00:04:21,520 --> 00:04:27,719 Speaker 1: with veg and herbs and spices like onion, tomato, fennel, saffron, orange, zest, parsley, thyme, 62 00:04:27,880 --> 00:04:31,320 Speaker 1: and bay um and and the idea is to cook 63 00:04:31,839 --> 00:04:34,919 Speaker 1: down a lovely broth with all of those aromatics plus 64 00:04:35,000 --> 00:04:38,200 Speaker 1: probably some fish bones or like prepared stock, plus some 65 00:04:38,320 --> 00:04:42,719 Speaker 1: olive oil, then strain um in or blended, then add 66 00:04:42,800 --> 00:04:45,960 Speaker 1: sliced potatoes and the seafood towards the end just enough 67 00:04:46,160 --> 00:04:49,160 Speaker 1: to cook it through um. Depending on the recipe, the 68 00:04:49,240 --> 00:04:52,120 Speaker 1: broth can be almost more like a sauce for the 69 00:04:52,240 --> 00:04:54,760 Speaker 1: seafood um to be sopped up with bread instead of 70 00:04:54,839 --> 00:04:58,200 Speaker 1: a spooned or sipped And the olive oil is an 71 00:04:58,240 --> 00:05:02,479 Speaker 1: interesting ingredient because it suffies and makes the soup creamy 72 00:05:02,760 --> 00:05:07,080 Speaker 1: without adding the weight of dairy. So the seafood that 73 00:05:07,160 --> 00:05:12,080 Speaker 1: goes into it is traditionally like a like a firm whitefish. 74 00:05:12,920 --> 00:05:17,039 Speaker 1: The dish originated in or perhaps has been adopted by Marseilles, 75 00:05:17,960 --> 00:05:22,120 Speaker 1: a port city in southern France, and what they traditionally 76 00:05:22,160 --> 00:05:24,880 Speaker 1: say needs to go in to bully base is at 77 00:05:24,960 --> 00:05:29,239 Speaker 1: least four of six types of fish um, including local 78 00:05:29,320 --> 00:05:33,440 Speaker 1: things like monkfish and conger eel um, but probably definitely 79 00:05:33,880 --> 00:05:38,640 Speaker 1: red scorpion fish. That's that's critical. Yeah, it's it's a 80 00:05:38,680 --> 00:05:42,480 Speaker 1: type of rockfish. I have no experience with it. But 81 00:05:43,120 --> 00:05:45,800 Speaker 1: but yeah, folks add all kinds of things. Um, you know, 82 00:05:45,920 --> 00:05:49,240 Speaker 1: similar types of fish from local catches. Uh, you know whatever, 83 00:05:49,320 --> 00:05:52,320 Speaker 1: your local species of rockfish or maybe a red snapper 84 00:05:52,440 --> 00:05:59,360 Speaker 1: or halibut or grouper, but also lobster, crab, clams, muscles, scallops, shrimp. Oh, 85 00:06:01,320 --> 00:06:04,440 Speaker 1: I am getting more controversial to further down that list. 86 00:06:04,480 --> 00:06:10,320 Speaker 1: I go. I can hear it in your voice. I've 87 00:06:10,360 --> 00:06:12,920 Speaker 1: got I've got my hands up in the defense of gesture. Again, 88 00:06:12,960 --> 00:06:16,200 Speaker 1: I'm like, I'm only reporting. I'm only reporting what I 89 00:06:16,440 --> 00:06:23,240 Speaker 1: what I read, Okay, not recommending, only reporting. Uh yeah, 90 00:06:23,360 --> 00:06:28,239 Speaker 1: because because like uh like many like like comforting regional dishes, 91 00:06:28,400 --> 00:06:33,480 Speaker 1: there are disagreements about what makes a proper blie basse um. 92 00:06:33,800 --> 00:06:37,120 Speaker 1: Do you remove the veg entirely or do you curate 93 00:06:37,680 --> 00:06:41,000 Speaker 1: into the broth? What seasonings go in the broth? Is 94 00:06:41,120 --> 00:06:45,800 Speaker 1: wine and or perno or pastis appropriate or necessary to 95 00:06:45,960 --> 00:06:50,400 Speaker 1: the broth? Does orange, zest and or peel belonging there 96 00:06:50,440 --> 00:06:58,080 Speaker 1: at all? This sounds so deep and intense, The question 97 00:07:00,040 --> 00:07:07,000 Speaker 1: keep anny, think believe us, darn you frenchy kind of 98 00:07:07,080 --> 00:07:11,360 Speaker 1: the existential food questions. Yeah, I have often on this show. Yeah, 99 00:07:11,560 --> 00:07:13,280 Speaker 1: and you know, I think, I think at the end 100 00:07:13,320 --> 00:07:15,200 Speaker 1: of the day you have these are questions you have 101 00:07:15,320 --> 00:07:20,000 Speaker 1: to ask yourself. We cannot answer them for you. But 102 00:07:20,640 --> 00:07:23,960 Speaker 1: in any case, um it's usually served by scooping out 103 00:07:24,000 --> 00:07:26,600 Speaker 1: some of that just cooked through seafood and laying it 104 00:07:26,680 --> 00:07:28,840 Speaker 1: out on a on a tray or tureen, and then 105 00:07:28,960 --> 00:07:32,160 Speaker 1: ladling the broth over it um and then with lots 106 00:07:32,240 --> 00:07:35,200 Speaker 1: of crusty toasted bread and as a garnish for both 107 00:07:35,240 --> 00:07:38,520 Speaker 1: the bread and the broth. There's a thick, creamy type 108 00:07:38,520 --> 00:07:42,760 Speaker 1: of sauce or spread called ruy um and ruy gets 109 00:07:42,800 --> 00:07:45,960 Speaker 1: its name from its rusty red color, which comes from 110 00:07:46,480 --> 00:07:49,920 Speaker 1: the saffron and ground chilies or sometimes sweet peppers that 111 00:07:49,960 --> 00:07:53,720 Speaker 1: are used to make it um. It's a It's thickened 112 00:07:54,120 --> 00:07:57,040 Speaker 1: with powdered bread crumbs or potato starch and can be 113 00:07:57,160 --> 00:07:59,440 Speaker 1: made with either just a multified olive oil or with 114 00:07:59,600 --> 00:08:03,080 Speaker 1: oil plus egg yolks like a like a mayonnaise. It's 115 00:08:03,120 --> 00:08:08,000 Speaker 1: also seasoned with raw garlic, so it's got this really nice, warm, spicy, 116 00:08:08,200 --> 00:08:11,880 Speaker 1: earthy kick to it. Um. A simple a oli, which 117 00:08:11,960 --> 00:08:15,280 Speaker 1: is mayo with garlic can also be used. But yeah, 118 00:08:16,000 --> 00:08:18,200 Speaker 1: sometimes a blowy bass is served as a sort of 119 00:08:18,280 --> 00:08:21,920 Speaker 1: like two course meal, the first just the soup plus bread, 120 00:08:22,280 --> 00:08:27,960 Speaker 1: and then the fish plus the soup. Mm hmm, I've 121 00:08:28,000 --> 00:08:35,360 Speaker 1: heard it's it can be kind of the whole thing. Yeah, yeah, um, 122 00:08:35,440 --> 00:08:37,240 Speaker 1: it's definitely, I mean, you know, it's it's usually like 123 00:08:38,480 --> 00:08:43,040 Speaker 1: uh in in Marseille. I've I've come to understand they 124 00:08:43,400 --> 00:08:46,640 Speaker 1: will serve it by like you know, cooking everything in 125 00:08:46,720 --> 00:08:50,600 Speaker 1: the back and then coming and presenting you table side 126 00:08:50,760 --> 00:08:54,280 Speaker 1: with the fish, with like whole fish, just to prove 127 00:08:54,679 --> 00:08:57,199 Speaker 1: what kinds of fish are going into it, and then 128 00:08:57,360 --> 00:09:00,559 Speaker 1: either filet a table side or whisk the fish back 129 00:09:00,559 --> 00:09:03,360 Speaker 1: into the kitchen and then present you with a platter. 130 00:09:03,960 --> 00:09:07,360 Speaker 1: And yeah, the broth gets poured in. It's a whole thing. 131 00:09:07,600 --> 00:09:11,160 Speaker 1: Sometimes you float the bread, the toasted bread, on top 132 00:09:11,240 --> 00:09:14,559 Speaker 1: of the broth. It seems great, it seems great. I 133 00:09:14,720 --> 00:09:17,120 Speaker 1: did not have that fancy of an experience. Mine came 134 00:09:17,160 --> 00:09:20,680 Speaker 1: in a bowl and I ate it. That was also delightful. 135 00:09:23,240 --> 00:09:29,559 Speaker 1: How very basic, Laura, And there there are all kinds 136 00:09:29,640 --> 00:09:32,480 Speaker 1: of riffs on on the dish as well, like especially 137 00:09:32,840 --> 00:09:36,679 Speaker 1: in the tourist districts um in Marseille. Uh like like 138 00:09:37,040 --> 00:09:39,880 Speaker 1: I've read about like fish filet sandwiches that are served 139 00:09:39,920 --> 00:09:41,680 Speaker 1: with a with a cup of broth on the side. 140 00:09:42,360 --> 00:09:46,839 Speaker 1: Uh yeah, or like a like a three course bully 141 00:09:46,960 --> 00:09:50,120 Speaker 1: Base experience with with a course of raw shellfish and 142 00:09:50,200 --> 00:09:52,280 Speaker 1: then bites of fish and a light broth and then 143 00:09:52,320 --> 00:10:01,880 Speaker 1: a heavier soup with crabs. Basic spirit. It's a magic show. 144 00:10:01,960 --> 00:10:07,240 Speaker 1: I want to go to you right, I'm already I 145 00:10:07,320 --> 00:10:13,280 Speaker 1: can picture it now. Um what about the nutrition? Um 146 00:10:13,520 --> 00:10:15,560 Speaker 1: base is really pretty good for you. You know, lots 147 00:10:15,600 --> 00:10:18,440 Speaker 1: of lean protein, lots of vitamins and minerals. I mean, 148 00:10:18,559 --> 00:10:20,760 Speaker 1: you know, I'd say, like, don't use it as an 149 00:10:20,840 --> 00:10:24,679 Speaker 1: excuse to eat like an entire loaf of bread perhaps, um, 150 00:10:25,120 --> 00:10:28,080 Speaker 1: But or do and that's a treat and that's nice. 151 00:10:28,320 --> 00:10:31,000 Speaker 1: Uh but yeah, yeah, it depends on how you make it. 152 00:10:31,080 --> 00:10:35,040 Speaker 1: Watch your portion sizes, eat a vegetable. It is funny 153 00:10:35,120 --> 00:10:36,800 Speaker 1: with these. I I can do that all the time 154 00:10:36,840 --> 00:10:38,640 Speaker 1: with soups or any kind of thing where it's like 155 00:10:39,080 --> 00:10:41,839 Speaker 1: you use some usually bread like implement to eat it. 156 00:10:42,679 --> 00:10:45,240 Speaker 1: I'm a fast I'm not a fast eater, but I 157 00:10:45,400 --> 00:10:48,160 Speaker 1: like you can be a fast eater. My dude, I 158 00:10:48,280 --> 00:10:51,719 Speaker 1: can be. Generally I'm not, but I can be, and 159 00:10:51,920 --> 00:10:56,000 Speaker 1: so i'll It's just I need more bread to eat 160 00:10:56,040 --> 00:10:59,199 Speaker 1: the soup the next thing. I know. Yeah, a whole 161 00:10:59,240 --> 00:11:02,440 Speaker 1: loaf of bread been used. Actually there's still some soup 162 00:11:02,520 --> 00:11:06,599 Speaker 1: less super left. Yeah, yeah, I have to. I have 163 00:11:06,679 --> 00:11:10,880 Speaker 1: to paste my bread. It's all about skill really and control. 164 00:11:11,160 --> 00:11:16,360 Speaker 1: But skill. I don't want to eat any of bread 165 00:11:16,440 --> 00:11:20,319 Speaker 1: without soup. Yeah, that would be ridiculous, that would be 166 00:11:21,360 --> 00:11:24,600 Speaker 1: But I do want a lot of bread with every bite. 167 00:11:25,720 --> 00:11:30,520 Speaker 1: This only makes sense. It's a balancing act. We do 168 00:11:30,679 --> 00:11:34,880 Speaker 1: have some numbers for you. We do so. Marseilles, where 169 00:11:34,920 --> 00:11:37,679 Speaker 1: this dish yes allegedly hails from and where it is 170 00:11:37,800 --> 00:11:41,520 Speaker 1: arguably the most popular, has a population of about one million. 171 00:11:41,920 --> 00:11:46,080 Speaker 1: And this matters because of some of the requirements around 172 00:11:46,240 --> 00:11:48,559 Speaker 1: what makes Bulliya base Bullia base, which we'll get into. 173 00:11:48,679 --> 00:11:50,800 Speaker 1: We've already gone over some of them. But there was 174 00:11:50,840 --> 00:11:55,040 Speaker 1: a whole another whole thing that happened, especially in terms 175 00:11:55,080 --> 00:11:58,040 Speaker 1: of fish, doesn't match up with the amount caught and 176 00:11:58,120 --> 00:12:02,480 Speaker 1: the amount of bullya base eaten there. Yeah, I've read that. 177 00:12:02,559 --> 00:12:06,240 Speaker 1: It's it's not really a thing that locals would order 178 00:12:06,400 --> 00:12:09,959 Speaker 1: in a restaurant. Um, but because it is so well 179 00:12:10,080 --> 00:12:14,360 Speaker 1: known in that area by tourists, Like a single restaurant 180 00:12:14,440 --> 00:12:17,599 Speaker 1: might go through two tons of ficial week during the 181 00:12:17,720 --> 00:12:21,360 Speaker 1: tourist season in the summer, and and it can it 182 00:12:21,400 --> 00:12:24,000 Speaker 1: can get pricey depending on what types. It's a it's 183 00:12:24,000 --> 00:12:26,800 Speaker 1: a labor intensive dish to prepare. You know, you're you're 184 00:12:26,840 --> 00:12:29,520 Speaker 1: you're making the soup and then you're adding all of 185 00:12:29,600 --> 00:12:33,400 Speaker 1: these all of this lovely fresh seafood. Um. So some 186 00:12:33,520 --> 00:12:37,160 Speaker 1: of the fancy versions in Marseille restaurants can run you 187 00:12:37,520 --> 00:12:40,679 Speaker 1: like seventy five bucks to like two and fifty for 188 00:12:41,120 --> 00:12:48,679 Speaker 1: for a meal. Bang, that's the experience, Yeah, that one, 189 00:12:48,800 --> 00:12:52,040 Speaker 1: that that latter one is definitely on the experience side. Yes, 190 00:12:52,400 --> 00:12:58,079 Speaker 1: um A Julie Child said of the dish in v 191 00:12:58,360 --> 00:13:01,559 Speaker 1: on her show The French Chef. I always feel that 192 00:13:01,679 --> 00:13:04,880 Speaker 1: part of Marseille itself is cooked right into the bullyo base. 193 00:13:05,280 --> 00:13:08,160 Speaker 1: You can somehow just taste the flavor, the color, the 194 00:13:08,400 --> 00:13:14,920 Speaker 1: excitement of that old port. Oh that's lovely. I should 195 00:13:14,960 --> 00:13:17,120 Speaker 1: expect no less of Julia Child, but I do love 196 00:13:17,200 --> 00:13:19,240 Speaker 1: that when you taste something and it just brings you 197 00:13:19,440 --> 00:13:23,880 Speaker 1: right to a place. Yes, yes, And we do have 198 00:13:23,960 --> 00:13:26,640 Speaker 1: a lot to say about the history of that place. 199 00:13:27,080 --> 00:13:29,360 Speaker 1: We do, but first we've got a quick break for 200 00:13:29,440 --> 00:13:41,600 Speaker 1: a word from our sponsor, and we're back. Thank you sponsored, Yes, 201 00:13:41,720 --> 00:13:46,880 Speaker 1: thank you. So. In its humble beginnings, bullyo base was 202 00:13:47,000 --> 00:13:51,920 Speaker 1: simply boiled fish. Um. How the story goes after that 203 00:13:52,640 --> 00:13:58,200 Speaker 1: very hotly debated, especially in Marseille, where the people claim 204 00:13:58,360 --> 00:14:02,160 Speaker 1: it is, yes, an invention of theirs. Some say a 205 00:14:02,240 --> 00:14:04,679 Speaker 1: fisherman used some of his cash to boil up a 206 00:14:04,760 --> 00:14:07,319 Speaker 1: fish soup while at sea. Others say it was a 207 00:14:07,400 --> 00:14:10,280 Speaker 1: dish of necessity, something to use up on sold fish. 208 00:14:10,960 --> 00:14:15,320 Speaker 1: It was originally called we a basso or boil lower 209 00:14:15,760 --> 00:14:22,880 Speaker 1: in Provencel, which makes sense yeah, um and maybe uh there. 210 00:14:23,120 --> 00:14:26,120 Speaker 1: There are at least four origin stories for the name. 211 00:14:27,160 --> 00:14:30,400 Speaker 1: A popular one is that it's a corruption a bullyear 212 00:14:30,800 --> 00:14:35,320 Speaker 1: to boil and pays fish. Bully pays bully a base. 213 00:14:36,120 --> 00:14:38,280 Speaker 1: I don't know, but it seems more likely that it 214 00:14:38,360 --> 00:14:41,800 Speaker 1: comes from um, from right, from from a from bullion 215 00:14:42,400 --> 00:14:49,840 Speaker 1: a base like broth reduced anyway, anyway. The name for 216 00:14:49,920 --> 00:14:52,440 Speaker 1: this dish first appeared in the French language about two 217 00:14:52,600 --> 00:14:56,960 Speaker 1: hundred years ago, and in the words of acclaimed food 218 00:14:57,000 --> 00:15:00,320 Speaker 1: writer Clifford Right. One of the earliest uses the word 219 00:15:00,360 --> 00:15:02,800 Speaker 1: bulliya base was in the eighteen thirties as a term 220 00:15:02,840 --> 00:15:07,280 Speaker 1: expressing the rapidity of the cooking stin Hall mentioned bullya bases, 221 00:15:07,640 --> 00:15:10,240 Speaker 1: perhaps referring to a fish stew in his Travels from 222 00:15:10,320 --> 00:15:13,880 Speaker 1: eighteen o six. But the famous French chef Raymond Olive, 223 00:15:14,320 --> 00:15:17,640 Speaker 1: writing in The Gastronomy of France, makes some extraordinary claims 224 00:15:17,680 --> 00:15:20,040 Speaker 1: about bullya base. He tells us that it is first 225 00:15:20,120 --> 00:15:23,400 Speaker 1: mentioned in a dictionary from seventive, that its heritage is 226 00:15:23,520 --> 00:15:26,480 Speaker 1: Venetian via Greek Sicily, and that the rules for the 227 00:15:26,600 --> 00:15:29,760 Speaker 1: making a bullia base were laid down in the sixteenth century. 228 00:15:30,120 --> 00:15:32,000 Speaker 1: None of this is supported by any evidence, but in 229 00:15:32,120 --> 00:15:35,160 Speaker 1: any case, I agree with this estimation that in bulliya base, 230 00:15:35,360 --> 00:15:38,000 Speaker 1: it is essential to retain all the delicacy of the fish, 231 00:15:38,160 --> 00:15:41,160 Speaker 1: and never to debase through too much zeal. A symphony 232 00:15:41,240 --> 00:15:45,240 Speaker 1: of taste, which is so hard to achieve, A symphony 233 00:15:45,320 --> 00:15:51,360 Speaker 1: of taste that's excellent, never debased through too much zeal. 234 00:15:53,080 --> 00:15:59,560 Speaker 1: Taste it's so hard to achieve. Gosh it is. It is, 235 00:16:01,280 --> 00:16:04,120 Speaker 1: according to some sources, the ancestor of bullion base, because 236 00:16:04,160 --> 00:16:07,080 Speaker 1: all the way back to six b C. In ancient Greece, 237 00:16:07,840 --> 00:16:11,560 Speaker 1: which Marseille was a Greek colony at the time. It 238 00:16:11,720 --> 00:16:15,920 Speaker 1: may have also appeared in Roman mythology when Venus fed 239 00:16:15,960 --> 00:16:18,520 Speaker 1: a similar soup to Vulcan in order to get him 240 00:16:18,560 --> 00:16:21,200 Speaker 1: to fall asleep so she could go fool around with 241 00:16:21,680 --> 00:16:25,360 Speaker 1: mars Um. And Yeah, many ancient writings described to boiled 242 00:16:25,400 --> 00:16:27,680 Speaker 1: fish soup. Again, this is something that just makes sense 243 00:16:27,720 --> 00:16:30,080 Speaker 1: to me for folks in your water that yeah, why 244 00:16:30,160 --> 00:16:34,440 Speaker 1: not make that? Yeah again, people like to get very 245 00:16:34,480 --> 00:16:38,360 Speaker 1: particular about the exact definition of bulliad base, which makes 246 00:16:38,720 --> 00:16:43,440 Speaker 1: the history very fun. M there you go. Um, going 247 00:16:43,480 --> 00:16:46,200 Speaker 1: back to that fisherman theory. Uh, they would put their 248 00:16:46,280 --> 00:16:49,400 Speaker 1: catch in boiling water and then lower the temperature in 249 00:16:49,640 --> 00:16:52,320 Speaker 1: order to poach it. This was described in an early 250 00:16:52,400 --> 00:16:56,480 Speaker 1: provinceal poem by es Cremazy. Never put oil in bullya 251 00:16:56,560 --> 00:17:02,240 Speaker 1: base water norishes the fish, but oil destroy it. But yeah, 252 00:17:02,320 --> 00:17:04,639 Speaker 1: like you're saying, Lauren, people are you as they like 253 00:17:04,760 --> 00:17:07,320 Speaker 1: to do that oil is key in making the broth, 254 00:17:07,520 --> 00:17:09,960 Speaker 1: or that the lower in the name actually refers to 255 00:17:10,400 --> 00:17:13,280 Speaker 1: the reduction of broth before adding in the fish to 256 00:17:13,400 --> 00:17:18,000 Speaker 1: achieve a stronger flavor. An Italian recipe from the fifteenth 257 00:17:18,119 --> 00:17:21,600 Speaker 1: century closely resembles bulli base apart from the oily fish use, 258 00:17:21,680 --> 00:17:24,119 Speaker 1: so that's generally from what I understand. And no, no, 259 00:17:24,720 --> 00:17:29,040 Speaker 1: but this recipe used to use things like salmon and anchovies. 260 00:17:29,160 --> 00:17:35,040 Speaker 1: So okay, yeah, all right, yeah, some recipes labeled bullyo 261 00:17:35,119 --> 00:17:40,080 Speaker 1: base in a classical provinceal cuisine didn't use fish at all. Um. 262 00:17:40,320 --> 00:17:44,479 Speaker 1: There was one called blind bully Base that incorporated eggs 263 00:17:44,720 --> 00:17:48,440 Speaker 1: instead of the fish, another that added spinach in there. 264 00:17:48,880 --> 00:17:54,680 Speaker 1: I don't know whoa This feels like the kale gumbo debate, 265 00:17:54,720 --> 00:17:57,119 Speaker 1: and I don't even know much about bullion base. I 266 00:17:57,240 --> 00:18:01,879 Speaker 1: feel like that would rubble some feathers. Oh yeah, at 267 00:18:01,920 --> 00:18:05,119 Speaker 1: any rate. By the late seventeen hundreds, bully bass was 268 00:18:05,240 --> 00:18:08,240 Speaker 1: being served in French restaurants, which were new at the 269 00:18:08,320 --> 00:18:11,600 Speaker 1: time and had come out of the French Revolution, both 270 00:18:11,840 --> 00:18:14,520 Speaker 1: um putting chefs who had been working for the aristocracy 271 00:18:14,840 --> 00:18:18,359 Speaker 1: out of jobs and and also um ending the guild 272 00:18:18,480 --> 00:18:21,760 Speaker 1: system um, which had kept the trade of cookery to 273 00:18:22,000 --> 00:18:25,520 Speaker 1: like a select few. Um. You can see our early 274 00:18:25,720 --> 00:18:30,560 Speaker 1: episode on French cuisine for more about all of that. Yes, 275 00:18:31,080 --> 00:18:34,639 Speaker 1: and bullio base changed as hawk cuisine in France coalest, 276 00:18:35,000 --> 00:18:37,720 Speaker 1: with chefs adding in the fish after they prepared the soup. 277 00:18:38,119 --> 00:18:41,080 Speaker 1: This also marked bullion base becoming a food of the bourgeoisie, 278 00:18:41,200 --> 00:18:43,960 Speaker 1: as opposed to kind of widespread popular food. It was 279 00:18:44,040 --> 00:18:49,320 Speaker 1: prior just something everyday people. Eight. Yes, a recipe out 280 00:18:49,320 --> 00:18:51,639 Speaker 1: of the eighteen thirties called for both sea bass and 281 00:18:51,840 --> 00:18:55,200 Speaker 1: spiny lobster, both of which we're pricey at the time. 282 00:18:55,440 --> 00:19:00,840 Speaker 1: So in eighteen seventy three Alexandra Duma featured it in 283 00:19:00,960 --> 00:19:04,880 Speaker 1: his work La Grand Dictioneer de la Cuisine. Then chef 284 00:19:05,080 --> 00:19:08,760 Speaker 1: Jean Baptiste Raboul's recipe, first put into writing in his 285 00:19:09,680 --> 00:19:13,680 Speaker 1: seven book La Cuisine provincel became. This recipe became the 286 00:19:13,800 --> 00:19:18,439 Speaker 1: standard recipe until the twentieth century. It called for boiling 287 00:19:18,520 --> 00:19:22,920 Speaker 1: whole small rock fish, um, seaving them and straining them. Apparently, 288 00:19:23,000 --> 00:19:27,320 Speaker 1: some restaurants live in fear of being sued after a 289 00:19:27,400 --> 00:19:32,240 Speaker 1: customer chokes on a fishbone. Yeah, I guess, like I guess, 290 00:19:32,320 --> 00:19:37,520 Speaker 1: that makes yeah not fair. Yes. While this recipe was 291 00:19:37,600 --> 00:19:39,600 Speaker 1: the go to the eighteen hundreds is also when folks 292 00:19:39,600 --> 00:19:42,280 Speaker 1: started really experimenting with ingredients, or at least when the 293 00:19:42,359 --> 00:19:45,959 Speaker 1: written record reflects that adding in things like potatoes, celery, 294 00:19:46,080 --> 00:19:51,439 Speaker 1: onions and tomatoes that would have been round about when um, 295 00:19:51,640 --> 00:19:56,560 Speaker 1: when tomatoes were we're being more widely incorporated into French cuisine. 296 00:19:56,800 --> 00:19:59,399 Speaker 1: I think that they had been used in southern France 297 00:19:59,520 --> 00:20:06,560 Speaker 1: before other areas. But yeah, yes, I fondly remember our 298 00:20:07,000 --> 00:20:09,480 Speaker 1: episode on tomatoes and how a lot of especially rich 299 00:20:09,520 --> 00:20:11,600 Speaker 1: people in Europe were like, these are poisonous and might 300 00:20:11,640 --> 00:20:14,320 Speaker 1: turn you into werewolves. So I had questions about that 301 00:20:14,400 --> 00:20:18,920 Speaker 1: as well. But after the First World War, the guy 302 00:20:19,000 --> 00:20:23,480 Speaker 1: behind popularizing France gastro tourism at the time the Prince 303 00:20:23,560 --> 00:20:27,119 Speaker 1: of Gastronomes cure Nat sky Um, and I looked this 304 00:20:27,200 --> 00:20:29,520 Speaker 1: fellow up because I was like one name only, what's 305 00:20:29,600 --> 00:20:31,720 Speaker 1: this about? And very interesting dude, And that was like 306 00:20:31,760 --> 00:20:35,080 Speaker 1: his pen name Um called bullyo base the soup of 307 00:20:35,280 --> 00:20:38,680 Speaker 1: Gold for the color due to saffron and or the 308 00:20:38,760 --> 00:20:41,000 Speaker 1: complex flavor, which is just a great nickname to have. 309 00:20:42,320 --> 00:20:45,040 Speaker 1: Both are good Prince of Gastronomes and Soup of gold, 310 00:20:46,000 --> 00:20:50,080 Speaker 1: the nicknames all around. Mm hmm. With the dawn of 311 00:20:50,160 --> 00:20:54,320 Speaker 1: the twentieth century, less than honorable restaurateurs in Marseille looking 312 00:20:54,400 --> 00:20:58,840 Speaker 1: to screw unwitting tourists started serving cheap, low quality versions 313 00:20:58,880 --> 00:21:01,639 Speaker 1: of Bulliyo base. This in turn led to a lowering 314 00:21:01,720 --> 00:21:04,639 Speaker 1: of opinion around the dish, which yes, was associated with 315 00:21:05,080 --> 00:21:07,320 Speaker 1: this area. It was a point of pride and it 316 00:21:07,440 --> 00:21:10,679 Speaker 1: was something tourists, We're coming to try um, and then 317 00:21:10,720 --> 00:21:14,840 Speaker 1: they're getting this lower quality version, lowering the opinion. So 318 00:21:15,600 --> 00:21:18,560 Speaker 1: this led to a group of restaurateurs in the area 319 00:21:18,720 --> 00:21:24,280 Speaker 1: coming together in to preserve and boost this dishes reputation. 320 00:21:24,840 --> 00:21:28,879 Speaker 1: They created a set of specifications for Bullia base, including 321 00:21:29,160 --> 00:21:31,800 Speaker 1: the fish that should be used, dictating that it should 322 00:21:31,840 --> 00:21:35,399 Speaker 1: be at least four UM and they also suggested that 323 00:21:35,440 --> 00:21:38,280 Speaker 1: the fish in question should be presented and filate at 324 00:21:38,320 --> 00:21:42,159 Speaker 1: the table, so consumers knew what they were getting. Do 325 00:21:42,240 --> 00:21:44,440 Speaker 1: you find it interesting because that's like the same time 326 00:21:44,800 --> 00:21:49,360 Speaker 1: um Gelato went through a similar yeah thing. But yeah, 327 00:21:49,480 --> 00:21:53,520 Speaker 1: I I'm a very suspicious person, but I also don't 328 00:21:53,560 --> 00:21:55,040 Speaker 1: really have a lot of know how when it goes 329 00:21:55,119 --> 00:21:58,240 Speaker 1: to the Yeah. Yeah, you could show me literally any 330 00:21:58,320 --> 00:22:02,760 Speaker 1: fish and I would be like, cool that a fish. Yeah. 331 00:22:02,840 --> 00:22:05,199 Speaker 1: The first time I ordered a bottle of wine at 332 00:22:05,200 --> 00:22:07,280 Speaker 1: a fancy restaurant, they put it out, they did the 333 00:22:07,320 --> 00:22:11,000 Speaker 1: whole thing, and then they like, uncorked it and I 334 00:22:11,119 --> 00:22:13,840 Speaker 1: just took the cork and smelled it. Was like, is 335 00:22:13,920 --> 00:22:18,199 Speaker 1: it the cheapest one you have? They're like, oh, they 336 00:22:18,359 --> 00:22:23,120 Speaker 1: totally colocked me. Yeah, They're like, yes, ma'am. Then it's great, 337 00:22:23,720 --> 00:22:31,520 Speaker 1: relatively inexpensive, miss I'll take it. And it was delicious. Um. 338 00:22:32,600 --> 00:22:37,280 Speaker 1: But Julia Child raised awareness around bulie base in America 339 00:22:37,400 --> 00:22:39,760 Speaker 1: when she included a recipe for it in her n 340 00:22:40,520 --> 00:22:43,720 Speaker 1: work The French Chef Cookbook. Before that, a lot of 341 00:22:43,800 --> 00:22:47,040 Speaker 1: average Americans perhaps had not heard of it. And then 342 00:22:48,359 --> 00:22:53,480 Speaker 1: here's this lovely, bright dish that Julia Child is very 343 00:22:53,560 --> 00:23:01,920 Speaker 1: happy to share. Extremely happy, happy as only Julia could be. Um, yeah, yeah, 344 00:23:02,240 --> 00:23:05,440 Speaker 1: I I love it. I love it when we do 345 00:23:05,560 --> 00:23:08,240 Speaker 1: episodes where I wind up with a craving for a 346 00:23:08,400 --> 00:23:13,480 Speaker 1: thing that I haven't ever really even experienced. Yep, same 347 00:23:14,000 --> 00:23:18,320 Speaker 1: feeling it. Um, but I have an idea in my 348 00:23:18,480 --> 00:23:26,159 Speaker 1: head and the idea tastes lovely. But hopefully we can 349 00:23:26,240 --> 00:23:28,480 Speaker 1: rectify this, Lauren. I feel like we say that the 350 00:23:28,640 --> 00:23:34,880 Speaker 1: end of every episode and it happens. Maybe maybe yeah, well, 351 00:23:35,040 --> 00:23:37,960 Speaker 1: you know, as as we as we start getting getting 352 00:23:38,000 --> 00:23:41,040 Speaker 1: back into travel, maybe maybe our our rate will go up. 353 00:23:41,920 --> 00:23:45,840 Speaker 1: We'll see what happens to those numbers. Yeah. Yeah, In 354 00:23:45,920 --> 00:23:47,680 Speaker 1: the meantime, I guess that's what we have to say 355 00:23:47,680 --> 00:23:50,800 Speaker 1: about Believe Base. For now it is. We do have 356 00:23:50,960 --> 00:23:53,480 Speaker 1: some listener mail for you. We do, but first we 357 00:23:53,560 --> 00:24:04,520 Speaker 1: have one more cup for word from our sponsor, and 358 00:24:04,600 --> 00:24:07,560 Speaker 1: we're back. Thank you sponsor, Yes, thank you, and we're 359 00:24:07,600 --> 00:24:19,720 Speaker 1: back with bright and summary. Yeah musical. Stacy wrote, I 360 00:24:19,800 --> 00:24:21,879 Speaker 1: am behind my podcast listening, so I just hurt the 361 00:24:21,920 --> 00:24:24,040 Speaker 1: Mac and Cheese episode. I have to share some of 362 00:24:24,160 --> 00:24:27,720 Speaker 1: my loves with this food. I live in Sacramento and 363 00:24:27,760 --> 00:24:30,240 Speaker 1: we have a great farmer's market. One Bendor is a 364 00:24:30,320 --> 00:24:34,359 Speaker 1: dairy from oh No, Petaluma. I hope I didn't butcher 365 00:24:34,480 --> 00:24:38,480 Speaker 1: that um spring Hill cheese, look them up. I love 366 00:24:38,600 --> 00:24:42,920 Speaker 1: mac and cheese with their smoked firehouse cheddar divine, and 367 00:24:43,040 --> 00:24:44,639 Speaker 1: to kick it up a notch, I also stir in 368 00:24:44,720 --> 00:24:47,800 Speaker 1: some goat cheese. You kind of made fun of mac 369 00:24:47,880 --> 00:24:50,679 Speaker 1: and cheese for breakfast, so I must defend it vigorously. 370 00:24:51,960 --> 00:24:54,840 Speaker 1: I make breakfast mac and it is wildly popular in 371 00:24:54,880 --> 00:24:57,520 Speaker 1: our home. I chopped up bacon and stir that into 372 00:24:57,560 --> 00:25:00,600 Speaker 1: the mac and cheese, not firehouse and away, then top 373 00:25:00,640 --> 00:25:03,000 Speaker 1: it with an over easy egg. When you cut into 374 00:25:03,040 --> 00:25:05,480 Speaker 1: the egg, the yolk mixes with the cheese sauce to 375 00:25:05,560 --> 00:25:09,320 Speaker 1: make it even more rich and magical. Then I've added 376 00:25:09,320 --> 00:25:12,840 Speaker 1: bread crumbs with garlic and choose one either garlic red 377 00:25:12,880 --> 00:25:17,520 Speaker 1: pepper flakes, time or stage. It's truly delightful. I hope 378 00:25:17,560 --> 00:25:19,800 Speaker 1: you can try it. Speaking of bacon, have you done 379 00:25:19,800 --> 00:25:22,440 Speaker 1: a bacon episode? I've begun curing and smoking my own 380 00:25:22,520 --> 00:25:26,720 Speaker 1: bacon game changer. We went through forty pounds of Portfoliate 381 00:25:26,840 --> 00:25:29,639 Speaker 1: Christmas as we gave out one point five pound packs 382 00:25:29,720 --> 00:25:34,080 Speaker 1: of homemade bacon. Asked Christmas gifts by stirring that into 383 00:25:34,119 --> 00:25:36,399 Speaker 1: my breakfast mac and cheese and garlic bread crumbs and 384 00:25:36,560 --> 00:25:43,960 Speaker 1: an over easy egg. Yes, please, yes, please do all yes, yes, 385 00:25:44,359 --> 00:25:47,560 Speaker 1: oh and okay, so so so I feel I feel 386 00:25:47,760 --> 00:25:50,040 Speaker 1: a little defensive and I and so I want to 387 00:25:50,080 --> 00:25:54,639 Speaker 1: say that that the type of breakfast mac and cheese 388 00:25:55,200 --> 00:25:57,320 Speaker 1: that we were making fun of was just like the 389 00:25:57,480 --> 00:26:01,000 Speaker 1: cup of like Kraft mac and cheese being sold as 390 00:26:01,040 --> 00:26:07,280 Speaker 1: a breakfast food. Yes we I'm whatever you want your 391 00:26:07,320 --> 00:26:11,000 Speaker 1: mac and cheese. I want you to have it then yeah, yes, 392 00:26:11,240 --> 00:26:14,400 Speaker 1: and I mean and even and even the craft microwavable cup. 393 00:26:14,880 --> 00:26:19,399 Speaker 1: Do it? Do it? I approve? Yeah, add bacon or 394 00:26:19,480 --> 00:26:24,200 Speaker 1: hot sauce or I love it good. If that sounds amazing, 395 00:26:24,520 --> 00:26:28,720 Speaker 1: it really does. I've never I've never, I've never cured 396 00:26:28,880 --> 00:26:32,920 Speaker 1: or smoked anything. Um, but that sounds like such a 397 00:26:33,000 --> 00:26:35,119 Speaker 1: lovely thing to do. We did. We did do a 398 00:26:35,160 --> 00:26:37,680 Speaker 1: bacon episode. We did a bacon episode. Um, I just 399 00:26:37,760 --> 00:26:39,480 Speaker 1: looked it up. I do not know this off the 400 00:26:39,560 --> 00:26:45,040 Speaker 1: top of my head. In April. Yes, so you can 401 00:26:45,880 --> 00:26:48,800 Speaker 1: see that that might be specifically the one we talk 402 00:26:48,840 --> 00:26:51,840 Speaker 1: about breakfast at least in part because we did a 403 00:26:51,840 --> 00:26:54,880 Speaker 1: breakfast episode, but we talked about kind of the marketing 404 00:26:55,000 --> 00:26:58,359 Speaker 1: behind breakfast foods and that yeah, yeah, well bake bacon 405 00:26:58,520 --> 00:27:00,359 Speaker 1: right was was one of the big ones, um that 406 00:27:00,640 --> 00:27:04,639 Speaker 1: the good old Eddie Burnet's got into. So we're on 407 00:27:04,680 --> 00:27:08,560 Speaker 1: a we're in a first name basis. Guy, I knew it, 408 00:27:13,240 --> 00:27:17,280 Speaker 1: um uh j D wrote, I was listening to your 409 00:27:17,320 --> 00:27:20,320 Speaker 1: Pimento cheese episode when you mentioned your confusion about UF 410 00:27:20,520 --> 00:27:23,920 Speaker 1: having pepsi products on campus, and there's an interesting reason 411 00:27:24,000 --> 00:27:27,200 Speaker 1: for it. Gatorade. I'm a fellow Gator B A O 412 00:27:27,400 --> 00:27:29,719 Speaker 1: three and M A fifteen and I grew up going 413 00:27:29,800 --> 00:27:33,720 Speaker 1: to football games in Gainesville, Florida previously had Coca Cola 414 00:27:33,760 --> 00:27:36,080 Speaker 1: products on campus, but that changed while I was a 415 00:27:36,160 --> 00:27:39,360 Speaker 1: student when Pepsi bought Quaker Oats in two thousand one. 416 00:27:39,960 --> 00:27:43,640 Speaker 1: Quaker was the owner of Gatorade after purchasing Stokely Van 417 00:27:43,840 --> 00:27:49,840 Speaker 1: Camp Incorporated in SPC had been the manufacturer of Gatorade 418 00:27:49,920 --> 00:27:52,520 Speaker 1: since entering into an agreement with the University of Florida 419 00:27:52,560 --> 00:27:57,720 Speaker 1: Professor Dr. Robert Cade following the nineteen sixty nine Orange Bowl. 420 00:27:58,119 --> 00:28:01,840 Speaker 1: The university, which receives twenty present royalties on Gatorade sales, 421 00:28:02,280 --> 00:28:05,360 Speaker 1: obviously wants to keep ties to its most famous invention. 422 00:28:05,920 --> 00:28:08,919 Speaker 1: Apparently Coca Cola was okay with this even after they 423 00:28:09,040 --> 00:28:12,920 Speaker 1: created a competing product, the vastly inferior Power Aid, but 424 00:28:13,080 --> 00:28:15,720 Speaker 1: once it was acquired by a direct competitor, I assume 425 00:28:15,920 --> 00:28:20,520 Speaker 1: either Coke, Pepsi, or both had a problem continuing the arrangement. 426 00:28:21,080 --> 00:28:23,680 Speaker 1: I don't recall whether the change was immediate, but by 427 00:28:23,800 --> 00:28:29,080 Speaker 1: my senior year it had been completed. I have so 428 00:28:29,160 --> 00:28:31,840 Speaker 1: many things to say. I love when there's a a 429 00:28:31,960 --> 00:28:35,680 Speaker 1: topic where I like, don't drink, for instance, but I 430 00:28:35,760 --> 00:28:42,600 Speaker 1: have strong opinions about it. Ad um. And also I 431 00:28:42,680 --> 00:28:45,400 Speaker 1: went to Georgia Deck and like, I wasn't really into 432 00:28:45,440 --> 00:28:50,200 Speaker 1: school spirit, but you were our enemies. Oh oh sun, 433 00:28:50,320 --> 00:28:54,120 Speaker 1: my bad. That's right, Lauren. I've just been waiting if 434 00:28:54,160 --> 00:28:57,920 Speaker 1: it helps. I was not on the football team. I doesn't, 435 00:28:58,960 --> 00:29:02,680 Speaker 1: okay it well, um, but I do find this really interesting. 436 00:29:02,720 --> 00:29:06,000 Speaker 1: I did not know that royalties of Gatorade went to 437 00:29:06,280 --> 00:29:10,880 Speaker 1: University of Florida. And like I said, Georgia Tech is 438 00:29:10,920 --> 00:29:15,080 Speaker 1: in Atlanta, which is the Coca Cola headquarters. So like 439 00:29:15,760 --> 00:29:19,040 Speaker 1: restaurants that are owned or affiliated with Pepsi, like Taco 440 00:29:19,120 --> 00:29:21,400 Speaker 1: Bell and Pizza Hut, which I think is still the same, 441 00:29:21,440 --> 00:29:23,520 Speaker 1: but when I was there, this was the case. So 442 00:29:23,680 --> 00:29:26,240 Speaker 1: like the only ones that sell Coca Cola instead of pepsi. 443 00:29:26,600 --> 00:29:30,840 Speaker 1: Yeah yeah, yeah, um, but that is interesting. And j 444 00:29:30,960 --> 00:29:35,240 Speaker 1: D also suggested we do an episode on sports drinks, 445 00:29:35,280 --> 00:29:38,760 Speaker 1: which we have been I mean years probably it's been 446 00:29:38,800 --> 00:29:41,200 Speaker 1: on the list and we've been like one day. It's 447 00:29:41,200 --> 00:29:45,080 Speaker 1: another one of those topics where we're like definitely one day. Yeah, yeah, 448 00:29:45,160 --> 00:29:46,840 Speaker 1: it's it's a it's a lot in the I mean 449 00:29:46,920 --> 00:29:50,800 Speaker 1: that the science about it is so wibbly wobbly um 450 00:29:51,280 --> 00:29:53,280 Speaker 1: that I'm kind of like, oh, I don't feel like 451 00:29:53,440 --> 00:29:56,960 Speaker 1: digging through that, like, and he's gonna ask and what 452 00:29:57,040 --> 00:30:03,000 Speaker 1: about the nutrition? And I'm gonna be like, oh, that's fine. 453 00:30:03,960 --> 00:30:06,400 Speaker 1: We want you to be your authentic self. If your 454 00:30:06,440 --> 00:30:10,960 Speaker 1: authentic self feels like screaming into the podcast void, and 455 00:30:11,160 --> 00:30:15,520 Speaker 1: that's what that's what it is. You can also just 456 00:30:15,640 --> 00:30:18,640 Speaker 1: be like any, I don't have time for your nonsensical 457 00:30:18,800 --> 00:30:28,480 Speaker 1: questions today. Uh well, thank you. I appreciate the support. Yes, 458 00:30:29,040 --> 00:30:34,280 Speaker 1: despite being my collegiate enemy, I will I will look 459 00:30:34,360 --> 00:30:37,960 Speaker 1: past it. That's that's very big of you. Thank you, 460 00:30:38,080 --> 00:30:41,080 Speaker 1: thank you, thank you. I have a very big person. 461 00:30:41,160 --> 00:30:48,480 Speaker 1: I appreciate you noticing. Oh goodness, yes, well, thanks to 462 00:30:48,600 --> 00:30:50,280 Speaker 1: both of those listeners who are writing to us. If 463 00:30:50,320 --> 00:30:51,680 Speaker 1: you would like to write to us, you can write 464 00:30:51,680 --> 00:30:54,320 Speaker 1: email us hello at sabor pod dot com. We're also 465 00:30:54,360 --> 00:30:56,880 Speaker 1: on social media. You can find us on Facebook, Twitter, 466 00:30:57,000 --> 00:30:59,520 Speaker 1: and Instagram at saber pod and we do hope to 467 00:30:59,600 --> 00:31:02,240 Speaker 1: hear from you. Favor is a production of I Heart Radio. 468 00:31:02,400 --> 00:31:04,480 Speaker 1: For more podcasts on my heart Radio, you can visit 469 00:31:04,520 --> 00:31:07,320 Speaker 1: the I heart Radio app, Apple Podcasts, or wherever you 470 00:31:07,440 --> 00:31:10,239 Speaker 1: listen to your favorite shows. Thanks, as always to our 471 00:31:10,240 --> 00:31:13,040 Speaker 1: super producers. Dylan Fagin, and Andrew Howard. Thanks to you 472 00:31:13,160 --> 00:31:14,920 Speaker 1: for listening, and we hope that lots more good things 473 00:31:15,000 --> 00:31:15,760 Speaker 1: are coming your way.