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Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio.

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Speaker 2: I'm Annie Reese and I'm more in vogel Baum and

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Speaker 2: today we have an episode for you about vindaloo.

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Speaker 1: I love too. The cravings are so intense.

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Speaker 2: Yes, this might be the quickest I have ever crumbled

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Speaker 2: to a craving. I definitely ordered this last night for

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Speaker 2: dinner while I was reading all about it, because I

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Speaker 2: was like, well, here we are.

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Speaker 1: Yeah, yes, I desperately want some. I've been I've been

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Speaker 1: holding off because I have other food, but it is

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Speaker 1: in the back of my head.

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Speaker 2: The next time, the next time that you have a window.

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Speaker 1: Absolutely absolutely. My little brother I've talked about this before.

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Speaker 1: He's Indian food and when we hang out, that's what

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Speaker 1: we normally get. But also reading through this research, I

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Speaker 1: was like, trying to make sure I've had the version

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Speaker 1: that we're talking about, the more kind of Indian typical

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Speaker 1: version versus the more UK typical version. And I believe so.

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Speaker 1: I believe so, but this is why I need to

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Speaker 1: try it again to confer. Yes.

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Speaker 2: Absolutely, yeah, I've definitely had both versions. I think the

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Speaker 2: version that I was introduced to was and perhaps actually

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Speaker 2: Bangladeshi restaurants around Atlanta was the spicier kind, But since

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Speaker 2: then I've found a couple of places that make what

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Speaker 2: I now believe to be closer to.

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Speaker 1: Yeah. Yes, well I would love to hear from listeners

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Speaker 1: about this. Maybe I'll get a like sampling and do

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Speaker 1: a little yes, okay, yeah, yeah sounds I'm delicious. I

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Speaker 1: am in, I am in.

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Speaker 2: This is one of my favorite comfort foods.

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Speaker 1: Yeah. Yes, Was there any reason it was on your mind? Uh?

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Speaker 2: I guess not really, I was. I was looking for

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Speaker 2: a dish, you know, kind of from the vague Indian

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Speaker 2: subcontinent area, and was just like like like reading the

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Speaker 2: names of dishes and was like, I want vindaloo right now,

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Speaker 2: and then yeah, here we.

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Speaker 1: Are, here, we are. Well, there are past episodes that

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Speaker 1: you can seek out that are related to.

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Speaker 2: This, various episodes about different spices. I guess other meat

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Speaker 2: dishes would kind of count, especially ones that have had

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Speaker 2: colonial influence. Yeah.

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Speaker 1: Yeah, well, I suppose that brings us to our question. Sure, vendaloo?

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Speaker 1: What is it?

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Speaker 2: Well, vindaloo is a type of stew that can be

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Speaker 2: many things, but typically involves cooking down some kind of

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Speaker 2: protein or a toothsome vegetable, perhaps in a sauce made

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Speaker 2: with tangy vinegar and pike and alions and pungent dried

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Speaker 2: chilies and lots of warming spices and maybe something tartan

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Speaker 2: fruity like tamarind or tomato, and maybe some some fresh

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Speaker 2: hot chilies for kick. The resulting stew liquid will be

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Speaker 2: spicy and sharp and will infuse and tenderize whatever ingredients

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Speaker 2: you're stewing, and in turn, a protein will add a

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Speaker 2: sort of a silky quality to the sauce as it

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Speaker 2: releases stuff like fats in collagen. You can substitute for

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Speaker 2: that in vegetarian versions, though the finished product should be

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Speaker 2: like fork tender savory stuff in just despoonably thick, bright

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Speaker 2: hot sauce that's sort of brick red in color. It's

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Speaker 2: often served with rice or some other starch, like a

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Speaker 2: like a nice chewy flatbread or a soft roll. It

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Speaker 2: is just incredible comfort food. Windaloo is like it's like

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Speaker 2: when you sydle up next to a fire and the

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Speaker 2: warmth is so encompassing, and then it gets like a

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Speaker 2: little too hot and you have to scooch back for

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Speaker 2: a minute, but then you come in again for more.

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Speaker 1: Hmm. Yeah, yeah, very accurate.

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Speaker 2: Yeah, uh okay, So yes, there are a lot of

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Speaker 2: different types of winduloo because it's a dish that started

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Speaker 2: as a product of colonization. So from the get you know,

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Speaker 2: it's been a meddling of culinary traditions and it's since

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Speaker 2: gone global and been adapted and readapted. So some versions

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Speaker 2: are fiery hot, like some of the hottest dishes on

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Speaker 2: a restaurant's menu. Some have a thicker, almost like pure

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Speaker 2: kind of quality to them. And of course the type

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Speaker 2: of protein or not protein that you add is going

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Speaker 2: to change everything. I haven't really run across the type

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Speaker 2: of impassioned arguments about different styles of vindaloo the way

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Speaker 2: that I've seen with some other dishes that vary, you know,

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Speaker 2: like I've seen preferences, yes, but not like heck you

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Speaker 2: that is not vindaloo. But if anyone has a strong

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Speaker 2: opinion like that, polease right in. Oh yes, oh yeah, okay.

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Speaker 2: So however, however you're doing it when you make it,

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Speaker 2: what you're probably going to do is start with a

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Speaker 2: blended spice paste sometimes referred to as a wet masala.

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Speaker 2: This is going to be a ground spice blend made

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Speaker 2: into a paste with vinegar and maybe some water. You

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Speaker 2: can adjust a taste, but you're looking for like a warming,

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Speaker 2: earthy blend of silk road sort of ingredients, stuff like

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Speaker 2: a dried black pepper, cuman, cardamom, coriander, cinnamon, cloves and

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Speaker 2: or nutmeg, and then some fresh ginger and or tumeric.

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Speaker 2: You're going to also add some fresh garlic and maybe onion.

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Speaker 2: The chili content can really vary. Some kind of fruity

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Speaker 2: mild like bright red dried chili is traditional type called

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Speaker 2: kesh mary chilies if you can get them, but I've

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Speaker 2: seen substitutions like a guahio or a paprika. You can

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Speaker 2: also add a fresh hot chilies to the blend or

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Speaker 2: hot chili powder to add an extra fruity note and

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Speaker 2: possibly mitigate some of the spice with a little bit

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Speaker 2: of sweetness. You might add tamarin paste or a tomato

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Speaker 2: product along those lines. Some recipes also call for a

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Speaker 2: bit of sugar or others sweetener. And yeah, this is

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Speaker 2: all going to get ground up together and then thinned

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Speaker 2: out with vinegar. And again here you get some personalization

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Speaker 2: that perhaps most traditional vinegars are going to be palm

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Speaker 2: vinegar or coconut vinegar, which are like bright and a

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Speaker 2: little bit sweet in addition to being tart. I've run

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Speaker 2: across localized recipes that sub in red wine vinegar or

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Speaker 2: apple cider vinegar. These days, you can buy pre made

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Speaker 2: vindaalu massala as either a dry spice blend or in

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Speaker 2: a jarred paste form. Yeah, but at any rate, then

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Speaker 2: you have your main ingredient. Pork is the most traditional,

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Speaker 2: a good stewing section like the shoulder or butt maybe,

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Speaker 2: but you can really use anything you like, beef, chicken, lamb, goat, tofu,

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Speaker 2: maybe mushrooms or cauliflower. Most recipes call for you to

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Speaker 2: marinate whatever main ingredient you're using in a coating of

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Speaker 2: this spice paste, though due to the vinegar content, you

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Speaker 2: might want to back up off of that. Exposure to

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Speaker 2: vinegar can cause textures in meat that you might consider off,

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Speaker 2: like like dryness in pork or mushiness in chicken, because

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Speaker 2: vinegar affects protein fibers similar to the way that physical

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Speaker 2: heat does. See sevch for more on that. But okay,

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Speaker 2: either way, you give this main spice coated ingredient a

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Speaker 2: nice browning in a deep pan, then add some water

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Speaker 2: turn down the heat and simmer for as long as

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Speaker 2: it needs to cook through and cook down to the

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Speaker 2: textures that you're going for for the main ingredient and

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Speaker 2: the sauce. You might cook a main vegetable separately and

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Speaker 2: add it once the sauce is reduced, depends on what

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Speaker 2: you're going for. Some versions do add chunks of boiled

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Speaker 2: potatoes toward the end of cooking, which happens sometimes in

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Speaker 2: other curries and Indian subcontinent stews, which is yes where

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Speaker 2: this comes from. The potatoes might have come about because

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Speaker 2: of the name vindaloo alu being a word for potatoes

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Speaker 2: and Hindi, So like someone only vaguely familiar with the

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Speaker 2: recipe but familiar with Hindi might assume the potatoes should

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Speaker 2: go in there. Yeah, it's got a different etymology than that.

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Speaker 2: More on that in the history section. But yeah, the

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Speaker 2: potatoes might just work their way in there because potatoes

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Speaker 2: are tasty.

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Speaker 1: Yeah, they soak up with sauce. Real.

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Speaker 2: Well, yeah, I am so rarely mad at a potato.

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Speaker 2: It Basically I'm like, oh, no, you put a potato.

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Speaker 1: In this, I guess I'll eat it. I shall suffer through.

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Speaker 2: Yeah, No, it's not it's not the case, but so yes,

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Speaker 2: uh vindaloo is usually served with steamed rice and or

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Speaker 2: a flat bread like non to help scoop the sauce.

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Speaker 2: In Goa, where the dish originated, there's a tradition of

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Speaker 2: these slightly sweet, yeast raised rolls called pale I think

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Speaker 2: that's how you say it, And honestly, that sounds amazing. Yes,

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Speaker 2: like that sounds a little bit like what y'all are

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Speaker 2: talking about when you tell us about those cinnamon rolls

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Speaker 2: with chili, like that situation. Yeah, okay, anyway, uh vindalou

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Speaker 2: is sometimes garnished with toasted cashews. I understand it's often

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Speaker 2: a celebratory dish served around holidays. Also, so like many stews,

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Speaker 2: it legit does get better after it's been sitting in

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Speaker 2: the fridge overnight because the flavors kind of all meld together.

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Speaker 2: If you if this is a spicier version, it will

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Speaker 2: also get spicier, So watch out for that.

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Speaker 1: Yes, oh yes, good to know, good to know. Well,

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Speaker 1: what about the nutrition.

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Speaker 2: It depends on what goes into it and what the

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Speaker 2: main ingredient is, you know. I'd say that it can

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Speaker 2: potentially be colorically dense with fats but usually also has

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Speaker 2: good punches of protein and or dietary fiber, and some

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Speaker 2: good spreads of micronutrients. Eat a vegetable.

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Speaker 1: Yeah yeah, yeah, perhaps in the stew yeah, yes, Well

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Speaker 1: the number section has a frightening a frightening bullet point.

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Speaker 2: Yeah, it has a single bullet point in it, and

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Speaker 2: the bullet point contains just four question marks. Because there

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Speaker 2: are some numbers in the history section, but I felt

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Speaker 2: weird about putting them here because they don't really apply

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Speaker 2: specifically to the dish, which is right like this international

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Speaker 2: multicultural thing. So yeah, so I don't know. The numbers

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Speaker 2: were difficult for me to track down about vendaloo specifically.

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Speaker 1: Yes, as can be the case with these dishes for sure.

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Speaker 1: Oh yeah yeah yeah, yeah yeah. Well you will find

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Speaker 1: some of those numbers interspersed in the history section. Hm.

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Speaker 2: And we are going to get into that as soon

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Speaker 2: as we get back from a quick break for a

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Speaker 2: word from our sponsors.

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Speaker 1: And we're back, Thank you sponsor, Yes, thank you, Okay,

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Speaker 1: So yes, Vendaloo is largely believed to have been influenced

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Speaker 1: by the Portuguese dish of a meat that was marinated

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Speaker 1: with wine, vinegar and garlic called carne de vigno dios

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Speaker 1: and this is allegedly where the name bindeloo comes from.

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Speaker 2: Yes, that's a vin root for the fermented grape product

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Speaker 2: as in vine or wine, and alu kind of root

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Speaker 2: for the garlic as in alioms.

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Speaker 1: Yes. So, in order to make meat last longer for

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Speaker 1: these long journeys, the Portuguese immersed and marinated meat in

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Speaker 1: a stock of salt, garlic, wine, and vinegar, which both

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Speaker 1: preserved the meat and added flavor. They would take these

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Speaker 1: meats as they traveled across the oceans, including to India.

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Speaker 1: During their colonization of the area during the fifteenth century,

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Speaker 1: the Portuguese introduced this dish to that area. As always

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Speaker 1: with dishes like this, it was adapted based on local

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Speaker 1: ingredients and tastes.

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Speaker 2: Okay, So the Portuguese started out on the west coast

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Speaker 2: of the Indian Sun continent, and pretty quickly they settled

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Speaker 2: their seat of power there in the city of Goa

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Speaker 2: during the fifteen teens. They would continue ruling that area

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Speaker 2: until nineteen sixty one. During that four hundred and fifty years, well, well,

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Speaker 2: a lot of things happened, but Goa became a hub

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Speaker 2: of European trade. It was already a hub of trade

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Speaker 2: with Africa and lots of Asia to the east. It

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Speaker 2: also became the site of heavy Catholic missionary activity, like

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Speaker 2: they had an archdiocese set up there by fifteen thirty four,

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Speaker 2: and it became the home base of the Jesuits in Asia.

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Speaker 1: Yes, and one thing India didn't really have at the

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Speaker 1: time was the wine vinegar that was typically used in

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Speaker 1: the marinade for this meat, so Franciscan priest made their

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Speaker 1: own by fermenting available palm wine.

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Speaker 2: Is also where the local puckery tamarind paste would have

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Speaker 2: made its way into the recipe as a substitute for

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Speaker 2: some of that vinegar.

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Speaker 1: Flavor, and other local ingredients found their way into the mix,

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Speaker 1: including things like cardamom, cinnamon, black pepper, and tamar and

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Speaker 1: garlic and paprika from the Portuguese version remained pretty standard too. However,

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Speaker 1: one of the main ingredients that would eventually end up

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Speaker 1: in Bindelu reflected globalization and colonization at the time. The

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Speaker 1: Portuguese introduced chili peppers from the Americas to India, especially

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Speaker 1: in this case specifically go o, which yes very important. Potatoes,

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Speaker 1: tomatoes and cashews from the Americas were also introduced around

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Speaker 1: this time.

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Speaker 2: And there were of course already a lot of like rich,

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Speaker 2: complex stews and other meat dishes in area cuisines at

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Speaker 2: the time, so it just makes sense that the local

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Speaker 2: people adopted these new ingredients into their recipes. Also cross

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Speaker 2: adopted adapted recipes such as this thing that bindalou was

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Speaker 2: becoming absolutely.

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Speaker 1: And soldiers of the British Empire that were part of

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Speaker 1: the occupation of India were big fans of these dishes

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Speaker 1: that combined taste of the East with taste of the West,

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Speaker 1: and bendalou was one of those dishes. They especially sought

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Speaker 1: out those prepared by Christian cooks who cooked with beef

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Speaker 1: and pork without religious restrictions, and many of these chiefts

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Speaker 1: had been converted by those Catholic missionaries, and these missionaries

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Speaker 1: were key and spreading the dish throughout the area through

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Speaker 1: the sixteenth and seventeenth centuries. This involved the destruction of

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Speaker 1: a lot of Hindu temples and driving out of Hindu

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Speaker 1: and Muslim peoples from their homes. To that end, many

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Speaker 1: who were forcibly converted feared repercussions if they were found

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Speaker 1: to be not Christian enough, and this meant perhaps leaning

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Speaker 1: into things like cooking beef or pork.

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Speaker 2: Oh yeah, yeah, like the Inquisition was in Goa by

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Speaker 2: fifteen sixty, and just a really immediate way of seeing

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Speaker 2: if someone was still keeping Hindu or Muslim practices was

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Speaker 2: to see if they would refuse to eat beef or pork.

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Speaker 2: Note here that the taboo on beef was not and

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Speaker 2: has not since then, been applied unilaterally. For why, I

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Speaker 2: understand as a cast issue, people from lower casts might

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Speaker 2: not have had a particular problem with adopting beef. For

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Speaker 2: other people this might have been like a schism with

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Speaker 2: their community and personal identity. Meanwhile, the British were unexcited

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Speaker 2: about Portugal and the Catholics making these profitable footholds on

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Speaker 2: the Indian subcontinent. They had a number of naval clashes

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Speaker 2: leading up to the turn of the sixteen hundreds, and

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Speaker 2: immediately after the turn the British started establishing their notably

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Speaker 2: corporate interests there on either side of the subcontinent, quite

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Speaker 2: a bit further up north on each side, at first

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Speaker 2: through their East India Company, the British started to really

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Speaker 2: expand there in the seventeen hundreds until the Empire flat

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Speaker 2: took over most of it in the eighteen fifties.

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Speaker 1: Yes, and it was during the eighteenth century, when British

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Speaker 1: colonization in India had been going on for a while,

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Speaker 1: that the British at large were more widely introduced to

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Speaker 1: vndalou through chefs and cooks from Goa who prepared it

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Speaker 1: and due to the taste of the British, Yeah, they

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Speaker 1: also sought out Christian cooks who cooked it with pork

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Speaker 1: and beef. When recipes for this dish started appearing in

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Speaker 1: British Indian cookbooks, they stuck pretty closely to the traditional

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Speaker 1: Indian preparation what had been happening. However, as the dish

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Speaker 1: gained popularity in England, especially during the nineteen seventies when

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Speaker 1: Indian restaurants became hugely popular in the UK, the understanding

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Speaker 1: of it there kind of changed into something that was

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Speaker 1: much more of a hot curry. The rice vinegar was

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Speaker 1: largely dropped, the meat was not marinated.

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Speaker 2: Yeah, okay, like I mean, like there have been curry

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Speaker 2: houses in England since the early eighteen hundreds, but yeah,

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Speaker 2: the British Indian restaurant style cuisine really developed with a

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Speaker 2: couple of big waves of immigration from the subcontinent to

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Speaker 2: the UK in the nineteen hundreds due to waves of

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Speaker 2: political unrest, one in the nineteen forties and fifties surrounding

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Speaker 2: the partition of India, and then again in the sixties

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Speaker 2: and seventies surrounding the founding of Bangladesh. A lot of

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Speaker 2: these Indian restaurants in England, perhaps some eighty percent, are

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Speaker 2: actually run by Bangladeshi.

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Speaker 1: According to one source I read and I would love

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Speaker 1: if anybody can confirm this. In the seventies, when this

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Speaker 1: dish vindalou gained a lot of popularity at British Indian restaurants,

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Speaker 1: something of a spicy challenge became associated with it, which

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Speaker 1: is just given that is still such a thing. I

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Speaker 1: would love to know. I would love yeah, yeah, yeah. Also,

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Speaker 1: the dish was even further popularized by the British band

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Speaker 1: fat Less Fat Lace with their song Vendaloo, which eventually

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Speaker 1: was adopted as the unofficial song of English football fans

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Speaker 1: at the nineteen ninety eight FIFA World Cup. Quote Vendaloo, Vendaloo, Vendalou,

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Speaker 1: We're gonna score one more than you.

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Speaker 2: This song hit number two in the charts that year

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Speaker 2: and it is fascinating. Oh okay, So, from what I understand,

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Speaker 2: fat Less is a joke band that was created in

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Speaker 2: order to make this song happen. Like buy some musician

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Speaker 2: friends who thought it would be funny to make a

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Speaker 2: parody of football chants that that's soccer chance for our

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Speaker 2: friends who use Imperial, And they thought it would be

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Speaker 2: extra funny to make the the crux of the chant

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Speaker 2: the name of this popular dish from a minority culture

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Speaker 2: in England, whom a lot of the more obnoxious football

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Speaker 2: fans were always railing against.

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Speaker 1: Hm.

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Speaker 2: I went down a whole rabbit hole about this, you guys,

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Speaker 2: so okay. So it's like Alex James from Blur and

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Speaker 2: Guy Pratt who has toured a lot with Pink Floyd. Okay,

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Speaker 2: And they had Keith Allen write the lyrics. He's this

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Speaker 2: actor and he's also the father of Lily Allen, the musician,

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Speaker 2: and Alfie Allen, who was thean Gray Joy and who

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Speaker 2: unintentionally contributed a line to the song. And perhaps because

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Speaker 2: this whole situation is so hecking British, it yes has

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Speaker 2: become an actually popular football chant. Apparently they all make

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Speaker 2: a tidy sum in royalties surrounding major tournaments.

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Speaker 1: It doesn't surprise me. It doesn't surprise me at all,

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Speaker 1: to be honest.

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Speaker 2: It really makes the most sense in all certain honestly, right.

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Speaker 1: Oh man?

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Speaker 2: Anyway, all right, back to Bindalou the dish so Okay.

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Speaker 2: Cuisines from the Indian subcontinent have been underrepresented in the

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Speaker 2: United States, especially compared with our population of people from

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Speaker 2: that part of the world. Like, as of twenty fifteen,

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Speaker 2: there were only an estimated five thousand Indian restaurants in

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Speaker 2: the States out of an estimated six hundred thousand total restaurants.

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Speaker 2: That's around like zero point seven percent of restaurants, despite

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Speaker 2: the Indian population being around one point two percent at

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Speaker 2: the time. The market share for Indian at home cooking

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Speaker 2: ingredients at the time lined up with that population percentage

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Speaker 2: no higher. There has been growth in the population and

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Speaker 2: the restaurants scene and the availability of these ingredients since then.

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Speaker 1: But I don't know, Yeah, it just.

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Speaker 2: Makes me wonder if we're if we're in for a

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Speaker 2: boom here. Although restaurant industry experts have been pontificating about this,

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Speaker 2: wondering why these cuisines are not more popular and predicting

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Speaker 2: a boom for about a decade now. So I don't know.

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Speaker 1: I don't know.

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Speaker 2: I hope there is, because I want to eat these

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Speaker 2: things more.

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Speaker 1: Yes, agreed or degree?

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Speaker 2: Yeah as I, as I often say, we hear in

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Speaker 2: Atlanta are very lucky to have a large population of

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Speaker 2: immigrants from many places around the world who share parts

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Speaker 2: of their culture, and delicious food is certainly one of them.

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Speaker 2: We are a city that loves to eat and that

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Speaker 2: has amazing places just everywhere, so many good little hole

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Speaker 2: in the wall kind of kind of spots. And the cravings,

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Speaker 2: the cravings. Luckily I have leftovers. Sorry, sorry, sorry for you, Annie.

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Speaker 1: What's your address again? Just curious? Oh my gosh. Yes,

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Speaker 1: I've got to get some. I do. I do love

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Speaker 1: Indian food, and I too, am very excited to try it.

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Speaker 1: And I'm very excited that vindaloo is in my future.

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Speaker 1: I will make it happen.

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Speaker 2: Yeah. The place in Atlanta that I've ordered what I

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00:23:55,480 --> 00:23:59,399
Speaker 2: believe to be a more a more going version from

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Speaker 2: is is called Desi Spice in Midtown So okay.

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Speaker 1: Yeah.

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Speaker 2: They specify on the menu that it's only slightly spicy,

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Speaker 2: and it's one of the few dishes that you can't

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Speaker 2: choose your own spice level for They're like, no, no, no,

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Speaker 2: we know better than you. This is it, this is it.

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Speaker 2: It also does come with I didn't mention this in

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Speaker 2: the in the kind of about section, but but it

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00:24:22,960 --> 00:24:26,119
Speaker 2: also comes with a little bit of a thicker layer

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Speaker 2: of like oil, like like chili infused oil on when

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Speaker 2: when when when the dish comes out, which, from what

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Speaker 2: I understand, is especially uh in versions that use pork

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Speaker 2: is kind of a signifier of quality of the dish

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Speaker 2: because it means that you've had like a decent fat

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Speaker 2: cap on whatever pork product that you've been using.

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Speaker 1: So mm hmm, okay, craving intensifier. But we would love

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Speaker 1: to know from you listeners if you have any recipes

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00:25:01,600 --> 00:25:06,280
Speaker 1: or tastes around this that you prefer our opinions.

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Speaker 2: That you have Oh yes, always yeah.

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Speaker 1: Always yes. But I think that's what we have to

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Speaker 1: say about Vendlou for now.

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

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00:25:15,560 --> 00:25:16,920
Speaker 2: mail for you, though, and we are going to get

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

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

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Speaker 1: Sponsors, and we're back. Thank you, sponsor. Yes, thank you,

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Speaker 1: and we're back with listen a warm hug, very warm sometimes.

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Speaker 2: Sometimes very warm.

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Speaker 1: Yeah. Okay, so we got another letter about the eclipse.

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Speaker 1: Oh yeah, yes, Sheldon wrote. It. Just so happened that

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Speaker 1: my brother has a place in upstate New York that

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Speaker 1: was right in the center of totality. I went down

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Speaker 1: with the sun and his family for a visit. There

393
00:26:08,119 --> 00:26:10,360
Speaker 1: were also a bunch of his friends from New Jersey.

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Speaker 1: We thought briefly about having Eclipse nemed food, but quickly

395
00:26:15,480 --> 00:26:21,800
Speaker 1: decided that we'd have food that tools good. Things started

396
00:26:21,880 --> 00:26:24,439
Speaker 1: with the breakfast food that, as far as I know,

397
00:26:24,560 --> 00:26:27,639
Speaker 1: my brother created right on the spot. He toasted an

398
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Speaker 1: English muffin for the grandkids, sprinkled it with cinnamon sugar,

399
00:26:31,160 --> 00:26:34,280
Speaker 1: and then topped it with a big squirt of whipped cream.

400
00:26:34,720 --> 00:26:39,679
Speaker 1: The grandkids loved it. I have an Uoni pizza oven

401
00:26:39,880 --> 00:26:43,199
Speaker 1: and it makes great pizza. I brought it down with me,

402
00:26:43,440 --> 00:26:47,840
Speaker 1: along with well fermented dough, cheese and sauce. Nothing like

403
00:26:47,920 --> 00:26:51,000
Speaker 1: sitting in the snow eating fresh made pizza while waiting

404
00:26:51,080 --> 00:26:56,680
Speaker 1: for the eclipse. I made ten pizzas for everyone. One

405
00:26:56,720 --> 00:26:59,240
Speaker 1: of my granddaughters had the job of putting the pepperonion

406
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Speaker 1: of some of the pizzas, and she went overboard on

407
00:27:01,880 --> 00:27:05,760
Speaker 1: the pizzas she was going to get. But it wasn't

408
00:27:05,760 --> 00:27:09,720
Speaker 1: Eclipse Day, so who can complain. Then to finish it off,

409
00:27:09,880 --> 00:27:12,880
Speaker 1: we brought down a treat for all and something new

410
00:27:12,960 --> 00:27:16,359
Speaker 1: to the New Jersey Heights. I brought down a leader

411
00:27:16,400 --> 00:27:19,320
Speaker 1: of maple syrup from another sun's tree to make tir

412
00:27:19,400 --> 00:27:23,080
Speaker 1: de rabla choulanje. It's a common treat here in Quebec

413
00:27:23,240 --> 00:27:26,120
Speaker 1: in the maple season. You boil the maple syrup until

414
00:27:26,119 --> 00:27:28,399
Speaker 1: it's nice and thick, then pour it in lines on

415
00:27:28,520 --> 00:27:31,960
Speaker 1: snow where it thickens more. You then use a wooden

416
00:27:32,040 --> 00:27:34,879
Speaker 1: stick like an ice cream stick, and roll it onto

417
00:27:34,920 --> 00:27:38,119
Speaker 1: it to eat. We were fortunate there had been a

418
00:27:38,280 --> 00:27:44,440
Speaker 1: nice snowfall a couple of days earlier. Oh wow, all

419
00:27:44,480 --> 00:27:48,879
Speaker 1: of that, all of that, all of this sounds amazing.

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00:27:50,040 --> 00:27:52,639
Speaker 1: Pictures were sent. It looks like everyone had a great time.

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00:27:53,680 --> 00:27:56,080
Speaker 1: I personally am of the belief. A lot of these

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00:27:56,200 --> 00:28:00,959
Speaker 1: do fit the eclipse themed food. Okay, yeah, because a

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00:28:00,960 --> 00:28:11,840
Speaker 1: pizza circular. Sure, these English breakfast muffins same also same. Yeah.

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00:28:11,960 --> 00:28:13,600
Speaker 1: I think you can, I think you can make the

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00:28:13,640 --> 00:28:17,399
Speaker 1: case I'm not saying you have to, but I'm saying

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00:28:17,520 --> 00:28:18,200
Speaker 1: that you could.

427
00:28:18,440 --> 00:28:21,080
Speaker 2: Yeah, and there's you know, the the pepperoni could be

428
00:28:21,240 --> 00:28:25,160
Speaker 2: like the craters in the moon kind of uh sure, sure,

429
00:28:28,080 --> 00:28:30,480
Speaker 2: I'm stretching on the maple syrup. I'm not coming up

430
00:28:30,480 --> 00:28:31,600
Speaker 2: with anything off the top of my.

431
00:28:31,560 --> 00:28:36,040
Speaker 1: Head, but yeah, sure, yeah, definitely, I'm sure there's a way.

432
00:28:36,080 --> 00:28:40,120
Speaker 2: But it's dark, dark and sweet like the eclipse.

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00:28:40,320 --> 00:28:45,200
Speaker 1: There you go, there you go. Maybe I was going

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00:28:45,240 --> 00:28:49,480
Speaker 1: for some like bug metaphor. I don't know, Okay, I

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00:28:49,520 --> 00:28:56,720
Speaker 1: don't know why specifically, but something about like craters and

436
00:28:56,800 --> 00:29:05,320
Speaker 1: buring bugs and ever the case, this sounds delicious. I

437
00:29:05,360 --> 00:29:11,680
Speaker 1: think like eating Freshmeade pizza while watching and eclipse sounds

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00:29:11,800 --> 00:29:13,640
Speaker 1: like a truly divine.

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00:29:13,360 --> 00:29:25,600
Speaker 2: Experience, so absolutely transcendental. Yeah, yes, oh heck yes, Mikayla wrote,

440
00:29:26,080 --> 00:29:29,080
Speaker 2: I just listened to your goat episode, and yes, I

441
00:29:29,240 --> 00:29:33,360
Speaker 2: love goats. They are hilariously adorable. Their meat is delicious,

442
00:29:33,400 --> 00:29:36,920
Speaker 2: their cheese is delicious, and the super expensive goat milk

443
00:29:37,000 --> 00:29:39,760
Speaker 2: helped my sister when she couldn't process cow's milk. Goats

444
00:29:39,800 --> 00:29:42,280
Speaker 2: are the best. The first time I had goat was

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00:29:42,280 --> 00:29:45,360
Speaker 2: at my parents' wedding anniversary, like twenty years ago, they

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00:29:45,400 --> 00:29:49,240
Speaker 2: had biria stewed goat traditional to Halisco, Mexico, where my

447
00:29:49,240 --> 00:29:52,840
Speaker 2: family is descended from, and it was so good. But

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00:29:53,080 --> 00:29:57,600
Speaker 2: biria di chivo chivo a goat is surprisingly hard to find.

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00:29:57,840 --> 00:30:00,440
Speaker 2: Even here in San Diego where I live now, uh

450
00:30:00,600 --> 00:30:04,400
Speaker 2: Vidia derez beef is much more common. It's good, but

451
00:30:04,560 --> 00:30:07,440
Speaker 2: it's just not the same. If you ever plan a

452
00:30:07,440 --> 00:30:10,680
Speaker 2: Savor trip to southern California, there's a restaurant here called

453
00:30:10,840 --> 00:30:15,880
Speaker 2: sis Jlisco Berria, and guess what they serve. Also, Beiria

454
00:30:15,960 --> 00:30:18,840
Speaker 2: tacos are just made different. The Internet will show you

455
00:30:19,840 --> 00:30:23,240
Speaker 2: non food goat factoid. I used to live in Sacramento

456
00:30:23,400 --> 00:30:25,760
Speaker 2: and the neighboring city of West Sacramento. Yes, it's a

457
00:30:25,760 --> 00:30:30,400
Speaker 2: different city uses goats for fire control. They have collectively

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00:30:30,520 --> 00:30:32,760
Speaker 2: become a local celebrity.

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00:30:34,240 --> 00:30:37,200
Speaker 1: Yes, this came with a video of the goats in action.

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00:30:37,640 --> 00:30:40,640
Speaker 2: They're really good at clearing brush, you know.

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00:30:41,360 --> 00:30:46,440
Speaker 1: Yeah, Skill, We've got to respect the goats, I mean

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00:30:46,720 --> 00:30:53,320
Speaker 1: we do. They're the goat of beer. I love that

463
00:30:53,320 --> 00:30:57,200
Speaker 1: they've become a celebrity and gotten the recognition.

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00:30:56,840 --> 00:31:00,160
Speaker 2: That's important to Yeah, that's that's really good. Because right,

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00:31:00,240 --> 00:31:05,080
Speaker 2: they deserve every moment of it, those weird peopled delicious buddies.

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00:31:05,520 --> 00:31:13,080
Speaker 1: Yeah. Can you imagine just like becoming famous by eating grass?

467
00:31:14,240 --> 00:31:17,360
Speaker 2: Well, we have low key just become famous by eating Annie.

468
00:31:17,640 --> 00:31:19,680
Speaker 2: You're not grass, but.

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00:31:21,120 --> 00:31:27,520
Speaker 1: We're us in the goats. You're right. I like it.

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00:31:27,600 --> 00:31:28,720
Speaker 1: I like being in their tear.

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00:31:29,120 --> 00:31:33,560
Speaker 2: Yeah, oh, I'll take it. That's the highest compliments I

472
00:31:33,560 --> 00:31:35,560
Speaker 2: could think of, same tier as gops.

473
00:31:37,320 --> 00:31:41,400
Speaker 1: I'll put you on that same level. Yeah. Also, I

474
00:31:41,520 --> 00:31:47,960
Speaker 1: love but yeah, I had it recently when I was

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00:31:48,000 --> 00:31:52,160
Speaker 1: in California at like a hole in the wall restaurant

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00:31:52,160 --> 00:31:55,160
Speaker 1: that I kind of found on accident. It was so

477
00:31:55,320 --> 00:31:59,160
Speaker 1: amazing that I tried to recreate it when I got home.

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00:31:59,800 --> 00:32:03,680
Speaker 1: Oh right, yeah, and you know, my Laurence heard a

479
00:32:03,680 --> 00:32:07,520
Speaker 1: lot of my woes about the size of my freezer

480
00:32:07,920 --> 00:32:13,360
Speaker 1: because the recipe made way too much. Won't trust me.

481
00:32:15,400 --> 00:32:22,440
Speaker 1: But it was delicious. It was so good. Hi bad? Yeah? Yeah,

482
00:32:22,800 --> 00:32:27,400
Speaker 1: more cravings. Yeah. I love when we get to the

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00:32:27,520 --> 00:32:31,000
Speaker 1: end of an episode or you had one craving and

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00:32:31,000 --> 00:32:34,160
Speaker 1: then something else from the listener mail is like, but also,

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00:32:34,600 --> 00:32:38,240
Speaker 1: but what about I'm like, oh what about that? I

486
00:32:38,280 --> 00:32:45,000
Speaker 1: would like that'll be good yes well. Thank you, as

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00:32:45,000 --> 00:32:48,120
Speaker 1: always listeners for giving us these cravings for writing in.

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00:32:49,280 --> 00:32:51,360
Speaker 1: If you would like to write to us, you can

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00:32:51,600 --> 00:32:54,000
Speaker 1: Our email is hello at favorpod dot com.

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00:32:54,160 --> 00:32:56,600
Speaker 2: We are also on social media. You can find us

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00:32:56,640 --> 00:32:59,520
Speaker 2: on Twitter, Facebook and Instagram at saber pod and we

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00:32:59,560 --> 00:33:02,600
Speaker 2: do hope to hear from you. Savor is production of iHeartRadio.

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00:33:02,760 --> 00:33:04,760
Speaker 2: For more podcasts from my Heart Radio, you can visit

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00:33:04,800 --> 00:33:07,800
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

495
00:33:07,840 --> 00:33:10,720
Speaker 2: your favorite shows. Thanks as always to our super producers

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00:33:10,880 --> 00:33:13,640
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

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00:33:13,720 --> 00:33:15,400
Speaker 2: and we hope that lots more good things are coming

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00:33:15,480 --> 00:33:23,560
Speaker 2: your way